Question: What’s the best way to whip up a delicious dorm room quesadilla using just an iron?

Introduction: Dorm Room Quesadilla. <PIC> When I was in college, I always found myself hungry and frustrated while waiting to use the kitchen commons. My friend and I would experiment with various ways to cook food in our dorm room on the down-low. This is one of the easiest (and safest) ideas we came up with. Step 1: Needed:. <PIC> -Steam Iron-aluminum foil-dish towel-tortilla-cheese(OPTIONAL: pre-cooked foods like grilled chicken, ham, etc.) Step 2: Prep It.. <PIC> Plug in the iron, and set it to its highest setting, and let it heat up. Place the towel on your table or counter to protect its surface. Add a square of aluminum foil on top of the towel, a tortilla on top of the foil, and cheese (with any other optional filling) on half of the tortilla. Step 3: Fold It.. <PIC> Fold the tortilla over neatly, along with the foil. be sure to close up the ends so no cheese is lost in the process... PRECIOUS CHEEEeeeeeeEEeeEeeeSSssseee! Step 4: Press It.. <PIC> Place your hot iron against this captive cheesy creation for one minute on each side. Be sure to use a timer. Wait for the beep, then unwrap and behold!Cooking times will very depending on the Iron. Keep on experimenting until you get it right! Step 5: Dress It.. <PIC> Eating directly off of the foil is perfectly acceptable.... but if you have a spare moment, why not eat with a little finesse?Plate it up and add some sliced avocado, and a dollop of sour cream with a dash of salt/pepper to make it a meal!


Question: What are the necessary ingredients and materials needed to make a Dorm Room Quesadilla?

To make a Dorm Room Quesadilla, you will need a steam iron, aluminum foil, a dish towel, a tortilla, cheese, and optionally pre-cooked foods like grilled chicken or ham.<PIC>


Question: What is the process for crafting delightful penguin olive hors d'oeuvres that are both cute and tasty?

Introduction: Penguin Olive Hor D'oeuvres. <PIC> Delicious bite sized stuffed olives, cleverly disguised as cute little penguins!  These take a bit of work, but once you find a rhythm - they finish pretty fast.  Step 1: . <PIC> For this, you will need: 1 8oz package of cream cheese (softened) (about) 18 Jumbo pitted black olives (about) 18 small pitted black olives 1 carrot, at least 1" thick toothpicks Optional: -Onion Powder -Garlic Powder -White Pepper Other decorations (bell pepper, chives, etc) The seasonings are not needed - I usually make mine plain, but they do add a nice boost. Or, you can just buy already flavored cream cheese. =) Step 2: . <PIC> Slice the carrot(s) into thin disks. You'll need one disk for each penguin. Cut a wedge out of each circle - keep both pieces!  The wedge will be the beak, and the pacman shaped piece will be the feet Step 3: . <PIC> Next, cut half of each jumbo olive. The olive should still be in one piece, but opened in the front. (mix the seasonings into your cream cheese if you're going to)  Fill each jumbo olive with roughly 1 tsp of cream cheese. If your cream cheese is soft enough, you can load it into a ziplock bag, snip a corner off, and just squeeze the filling into the olives.  Step 4: . <PIC> Now - to finish assembly.  Stick a wedge of carrot into one opening of a small black olive. You may have to trim your wedges some if they don't fit easily.  Set a stuffed olive on top of your pacman carrot slice, and then a small one on top. Poke a toothpick through the entire thing, making sure to get it into the carrot at the bottom.  Extra decorations:  Strips of chive are a delicious addition to these - and can be cut and draped around their neck like a scarf. Or, instead of chives - bell pepper!


Question: In the recipe for 'Penguin Olive Hor D'oeuvres,' how do you prepare the carrot slices and what roles do the cut pieces play in assembling the penguins?

In 'Penguin Olive Hor D'oeuvres,' the carrot slices are prepared by slicing them into thin disks, with each disk serving as a base for a penguin. A wedge is cut out of each circle to create the beak, while the remaining piece, shaped like a pacman, becomes the feet, both of which are crucial for completing the penguin's look.<PIC>


Question: What’s the best way to prepare a stunning apple pie adorned with beautiful apple roses?

Introduction: How to Make Apple Roses and a Delicious Apple Pie . <PIC> How to make a delicious apple pie and decore it with apple roses, this is an easy recipe, try it!!Remember to send me a pic and subscribe to my youtube channel: Just Victor Vic youtube channelFacebook:  https://www.facebook.com/TheVicvicvictor Twitter:  https://twitter.com/victorvic_vThis are the ingredients you need:- Red apples- 4 Eggs - 3 Greek Yogurts  - 300 gr. of sugar (200 for the pie and 100 for the roses) - Cinnamon - Puff pastry - 70 gr. of cornstarch - Juice of half a lemon - Peach jam Step 1: Watch This Video to Know How to Prepare This Delicious Apple Roses. Perfect dessert for mother's day for example :)Subscribe to Just Victor Vic youtube channel to see more videos: Subscribe here


Question: In the process of removing the Sankey D valve from a used keg, why is it crucial to ensure that the keg opening is pointed in a safe direction while releasing pressure?

In the process of removing the Sankey D valve from a used keg, it is crucial to ensure that the keg opening is pointed in a safe direction while releasing pressure because the keg may still contain pressurized gas and potentially rancid contents, which could cause harm if released carelessly.<PIC>


Question: What is the first step in preparing the muffin mixture for 'Fruity Animal Muffins'?

The first step in preparing the muffin mixture for 'Fruity Animal Muffins' is to beat the eggs together.<PIC>


Question: What’s the best way to prepare three vibrant vegetarian summer salads packed with protein?

Introduction: 3 Vegetarian Summer Salads (GF) (20g Protein). <PIC> 1. Nacho salad2. Carrot salad3. Chickpea saladPerfect for hot summer days when you want a colourful and healthy meal that's easy to make and delicious to eat!If you like this video and any (or all three!) of the recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/DarnyouglutenfoodThank you, have a nice summer :) Step 1: Nacho Salad. <PIC> 1. Start by placing the sweet corn in a mixing bowl. Slice the cherry tomatoes in half and add to the mixing bowl. Using scissors, you can add the spring onion. Peel and dice the red onion before adding it to the colourful mélange. Remove the white and the seeds from the red bell pepper then dice it into pieces and add to the bowl. And finally, cut the cucumber into small pieces, toss it into the bowl and mix all the ingredients together.2. Pour the olive oil into a frying pan, add the paprika and heat up. Add the red kidney beans, the tomato paste and a dash of water (to loosen the purée). Stir on a high heat for a couple of minutes, until the water has evaporated and the kidney beans are coated in the tomato sauce.Once that's done you can leave the beans to one side to cool slightly.3. Now place the green peas into mortar and start muddling them into a paste with your pestle. Once they have been thoroughly crushed you can add in the half avocado. Grind the two ingredients together until a thick, sort of smooth paste forms. If you want something super smooth you'd probably be best using a little food processor.4. All that's left to do is to combine all the parts together in a large, and I mean large, bowl. Pour the veges in, top with the beans and 'smashed peas and avocado' - then grate the mature cheddar on top, as finely as you wish.  And there's our first vegetarian salad; a huge nacho flavoured, extremely colourful bowl of deliciousness. Step 2: Carrot Salad. <PIC> 1. Start by peeling the carrots. Then grate them finely. If you have a machine to do this then it might be a good idea to use that if you're making this for a lot of people... if not, it really doesn't take that long to grate the carrots. Place the carrots in a bowl. Add the shelled sunflower seeds to the bowl, as well as the 10 cashews. Then you can pit the dates, if they are not already pitted, and slice them into little pieces before adding them to the carrots. Finally, slice the cherry tomatoes in half and add them to the rest of the ingredients. Place this bowl in the fridge whilst you prepare the courgette so that the flavours can develop.2. I'm using courgette from my garden, so the skin is a bit tough and I won't be using it, but normally I would incorporate it into the salad anyway. So it's up to you whether or not you use it. Grate the courgette using a larger sized grate than you did for the carrot. Then mix it in with the rest of the salad. And that is it. Step 3: Chickpea Salad. <PIC> 1. Start by placing the chickpeas in a zip-lock bag with the olive oil, paprika, garlic powder and salt. Shake together and make sure all the chickpeas are coated with the mixture. Then spread them out onto a lined oven tray. Place in a an oven that has been pre-heated to 180°C (350F) for 30-40 minutes - or until crunchy. 2. Whilst your chickpeas are roasting you can prepare the rest of the ingredients.Rinse the spinach and place in your serving bowl. You can also chop the spinach up and mix it in with the other things.Peel and dice the red onion into small pieces then toss into a large mixing bowl. Slice the red bell pepper then cut it into small chunks and add to the bowl, and don't forget to add the sweet corn too.3. Once the chickpeas are ready, you can add them to the mixing bowl  and mix them in. Then crumble 2/3 of the feta cheese into the mixing bowl, as well as on top of the spinach. Then pour your mix over the spinach and feta mix and top with the last of the feta. You're done and ready to eat this super yummy dish!


Question: What is the process for preparing chickpeas for roasting in '3 Vegetarian Summer Salads (GF) (20g Protein,' and what ingredients should be added to the mixing bowl once the chickpeas are ready?

To prepare the chickpeas for roasting in '3 Vegetarian Summer Salads (GF) (20g Protein),' place the chickpeas in a zip-lock bag with olive oil, paprika, garlic powder, and salt, then shake to coat them before spreading them out onto a lined oven tray for 30-40 minutes at 180°C (350F). After the chickpeas are ready, add them to the mixing bowl along with diced red onion, sliced red bell pepper, sweet corn, and crumbled feta cheese.<PIC>


Question: What should you do to the pear halves after cutting them for the 'Sweet Baked Pears! Kids Recipe'?

After cutting the pears in half for the 'Sweet Baked Pears! Kids Recipe,' you should dot the pear halves with butter and sprinkle them with sugar and cinnamon.<PIC>


Question: What are the key steps to create a TARDIS-themed bridal shower cake that will impress your guests?

Introduction: TARDIS Bridal Shower Cake. <PIC> My friend Jen and I made this for the bridal shower of our friend Brianne.  The base is just your basic tiered wedding cake idea.  The TARDIS itself was made from Rice Krispie Treat.  The blue walls are covered with  Wilton  Sugar Sheets Edible Decorating Paper.  The paper cuts like a dream.  It's edible only in the sense that it is non-toxic; I would rather eat actual paper.  The paper also wants to curl up and detach itself after a few hours.


Question: What materials are needed to create the TARDIS structure for the 'TARDIS Bridal Shower Cake,' and what is a notable characteristic of the edible decoration used for the blue walls?

To create the TARDIS structure for the 'TARDIS Bridal Shower Cake,' you will need Rice Krispie Treats, and the blue walls are covered with Wilton Sugar Sheets Edible Decorating Paper, which is known for cutting 'like a dream' but tends to 'curl up and detach itself after a few hours.'<PIC>


Question: What is the best way to prepare delicious seared pork tenderloin sandwiches for two?

Introduction: Seared Pork Tenderloin Sandwiches for Two. <PIC> Sandwiches are awesome. In fact, I'd like to take a moment just to thank the Earl of Sandwich for allowing us all to indulge in the glorious simplicity of food between two pieces of bread. Being  in a hurry unfortunately often means that any sandwich that gets thrown together is either a sorry collection of fridge bits and cold cuts or an amalgamation of what we scrounge up from last night's leftovers. Certainly these can be good, but why not enjoy something on the fresher side without really sacrificing much time?This recipe takes at the very most twenty minutes to put together at the very most and will have you crying the tears of joy that could only be cried while eating the best damn sandwich you've ever had. Step 1: Ingredients and Tools. <PIC> For a pair of sandwiches you'll be needing:Ingredients:4 Slices of Pork Tenderloin (about 45 grams each)1 Medium Tomato (Sliced into 4 slices, the rest makes great snacks while cooking)4 Leaves of Lettuce (trim the bottom inch off to get rid of the bitter bits)ThymeRosemarySalt and Pepper to tasteTools:Frying PanTongsCutting boardTwo Plates Step 2: Maillard Is Our Friend. <PIC> Let's get cooking!Here's what we need to do:Season the tenderloin slices and toss in a plate to ensure they are evenly coated. Heat a pan to high heat with no oil - remember the title of this step, Maillard* is our friend. Put the pieces of the tenderloin onto the pan, remember to space evenly (they are supposed to stick here) Flip when dark and golden on the bottom and the top is framed in white (about 1.5 - 2 minutes) Once both sides are finished put into the second place to rest for about 5-10 minutes During the rest time slice the tomatoes and snap the bottoms off of the lettuce leaves. Assemble your sandwichWe use a quick cook method like this to avoid the greatest culinary sacrilege to ever become commonplace. Pork should never, Never, NEVER be grey. Pork can be pink, but it must be at an internal temperature of 145 F (63 C) to kill the nasties. If your pork is dry, flabby, and sickly looking it means the temperature was too low and it was cooked for too long. We seek to lock in the juicy, pork flavors rather than let them bleed out into the ban to become ash. *The Maillard Reaction is basically where the amino acids in protein break down and reform into the delicious brown crust that we so crave on meat. The reaction with oil and heat is different stuff so we don't want any of it involved here. Step 3: The Sandwich Sitch. <PIC> So what else can we add to our sandwich? Well in Bavaria I had some boar with currant jam that still haunts my every pork dish so that always goes along well with some creme fraische. I'm a simple man these days so I just throw on some mustard and mayo without too much flair. Naturally toasting the bread or going full blown panini is an option as well. In fact, if there's anything from this recipe to take away it's the way I cook the tenderloin. Armed with that you could make any sandwich with any conceivable flavor under the sun. So go forth friend and make the best sandwich you could imagine, but be sure to share as I too wish to indulge in that delightful simplicity that is two pieces of bread and a few things in between which you have come up with.


Question: After cooking the tenderloin slices for the 'Seared Pork Tenderloin Sandwiches for Two,' how long should they rest before assembling the sandwich?

After cooking the tenderloin slices for about 1.5 to 2 minutes on each side, they should rest for about 5 to 10 minutes before assembling the sandwich.<PIC>


Question: What’s the best way to prepare a delicious dish using whole wheat flour with the gluten removed?

Introduction: Whole Wheat Flour Dishes (Gluten Removed). <PIC> Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes. Note :Although this processing often removes the gluten protein, some residual gluten may still remain in it. Wouldn't recommend for people with Gluten intolerance or sensitivity. For people who aren't fighting gluten sensitivity, this can be a way to construct a new diet. Step 1: Removing Gluten From the Whole Wheat Flour. <PIC> 1) Knead the whole wheat flour into a soft dough by adding water little by little.(like a chapathi dough)  2) Soak the kneaded whole wheat flour dough in 2 cups of water for a minimum of 1 hour.3) The dough would have become very soft after soaking for 1 hour. Mix the soaked dough and water together. This will make the gluten separate out and settle down.4) Then filter the milk through a mesh/filter.5) The gluten will be strained out. Discard the gluten and keep the whole wheat flour milk for the preparation of the dishes. Step 2: Whole Wheat Flour Halwa (Dessert). <PIC> Ingredients1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)2) Clarified Butter (Ghee) - 1/3 to 1/2 Cup3) Sugar - 2 to 2 .5 Cups (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Nuts for garnish. Preparation:1) Place a non stick pan on medium heat and add 2 Tsp of clarified butter (ghee) and fry the nuts and remove keep it for garnish. 2) In the same pan, add the extracted milk from the whole wheat flour and keep on mixing.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Once it starts to thicken, add the sugar, cardamom powder.5) Then keep adding ghee(clarified butter), 1 Tsp at a time till the halwa separates out from the vessel. That is when the halwa is done.6)  Add the roasted nuts and transfer to a ghee greased plate.Mouth watering Gluten free whole wheat Halwa is ready  !!! Enjoy :) Step 3: Whole Wheat Porridge . <PIC> Ingredients1) Whole Wheat Flour Milk - (obtained from 1/2 cup of whole wheat flour after removing gluten)2) Milk - 1/3 to 1/2 Cup 3) Sugar - 1/3 Cup (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Saffron for garnish Preparation:1) Place a pan on medium heat, add the extracted whole wheat flour milk.2) In the same pan, add normal milk and keep stirring.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Add the cardamom powder and sugar and allow it cook for few more minutes.5) Finally garnish with saffron and serve Gluten free whole wheat Porridge !!! Step 4: Whole Wheat Flour Crepe. <PIC> Ingredients:1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten) 2) Melted Butter - 2 Tbsp 3) Sugar - 1/4 Cups (increase or decrease as per taste) 4) Egg - 15) Milk - 1/4 Cup  6) Cream Cheese , Jam , powdered sugar for garnish Preparation:1) Allow the obtained whole wheat flour milk sit undisturbed for some time, remove the water that will separate and float above the wheat flour. 2) To that wheat flour(wet - gluten and water removed), add egg, butter, sugar, milk and mix well using a blender.3) Grease the hot non stick pan with butter and pour the batter using a ladle and allow the crepe to cook on both sides.4) Assemble the crepe with preferred ingredients. Here, have used cream cheese, jam and powdered sugar.Enjoy Gluten free whole wheat flour crepe !!!


Question: What steps are involved in removing gluten from whole wheat flour to make 'Whole Wheat Flour Dishes (Gluten Removed)'?

To make 'Whole Wheat Flour Dishes (Gluten Removed),' the steps for removing gluten include kneading the whole wheat flour into a soft dough by adding water gradually, soaking it in water for at least 1 hour, mixing the soaked dough with water to aid gluten separation, and then filtering out the gluten. The remaining product, known as whole wheat flour milk, is used for preparing various dishes.<PIC>


Question: What is the best way to create a refreshing and healthy summer beverage that captures the essence of summer?

Introduction: Fresh and Healthy Summer Beverage. <PIC> I love summer. And you do. Now, I'll show you how to make Fresh and Healthy Summer Beverage. It makes you shine bright like a diamond. Step 1: All of You Need. <PIC> 2 cm cinnamonA slice of lemon 250 ml water Fresh rosemary Fresh mint 1 teaspoon sugar (honey/stevia is better) Spoon Glass jar Step 2: Keep It Clean. <PIC> Clean your rosemary and mint. And also lemon before you slice it.I grow rosemary and mint at the garden, so I cut it freshly. Step 3: In the Jar. <PIC> Put the sugar into the glass jar.Pour half of water into the jar. Stir it well. Put the cinnamon, lemon, and rosemary into the jar. Pour the rest of water into the jar.Store it in the refrigerator for a few hours. Step 4: Yeah!. <PIC> That's it! Fresh and Healthy Summer Beverage by me. Drink it cool. Have a nice summer! Step 5: Thank You. <PIC> Okay! Thank you for coming. Please vote me and thank you for everything. :)


Question: What steps should I take to clean the herbs and lemon when preparing the ingredients for 'Fresh and Healthy Summer Beverage'?

When preparing the ingredients for 'Fresh and Healthy Summer Beverage,' you should clean your rosemary and mint, as well as the lemon before slicing it. This ensures that all ingredients are fresh and free from contaminants.<PIC>


Question: When making a 'Spirit-Despensing Jack-O'-Lantern,' what tool is recommended for gutting the pumpkin, and what are some uses for the pumpkin guts?

To make a 'Spirit-Despensing Jack-O'-Lantern,' a grapefruit spoon is recommended for gutting the pumpkin. The pumpkin guts can be used for a variety of purposes or thrown to squirrels, but it’s encouraged not to be wasteful with them.<PIC>


Question: What is the process for creating a delicious bacon egg cheese roll that combines all those amazing flavors?

Introduction: Bacon Egg Cheese Roll. <PIC> This instructable will show you how to make my version of the "Bacon Cheese Roll", as seen onhttp://www.geekologie.com/2008/12/pfft_hearts_are_overrated_anyw.php Mmmmmmmm...........Bacon! Step 1: Things You'll Need. 1. At least 12 pieces of bacon...maybe more just to be sure2. 4 large eggs3. 2/3 cup of shredded cheese4. An oven5. A few Bayer Aspirin to avoid a heart attack  Step 2: Weaving the Bacon. <PIC> Okay so first things first preheat the oven to 400 degrees Fahrenheit, so it's hot when we put the bacon in. Now while were waiting for the oven it's time for the fun part, weaving the bacon ;D. I used 13 pieces of bacon but it all depends on how tightly you weave it.           To start, lay down 6 to 7 pieces of bacon horizontally, and make sure that there aren't any spaces in between.           Then, start weaving the next 6 to seven pieces. Do as I did in the picture and just weave over then under then over etc. and be sure to switch that pattern on the next piece to cause the "basket" effect. Step 3: The Oven. <PIC> Now, put the bakey blankey into the oven for 20 to 25 minutes. ( Mine was in for 22 minutes)  Step 4: The Eggs (optional!). <PIC> While the bacon is in the oven the eggs need to be cooked. This part is simple all you need to do is crack four eggs open, add a splash of milk, whisk, and scramble. Step 5: Putting It Together. <PIC> By now you should have all your eggs done, and the oven timer is probably about to go off. When it does, take the (now shrunken and brown) bacon out of the oven. Then, dump all the eggs out onto the bacon and spread them around evenly. Do the same with the 2/3 cup of shredded cheese. Now, roll it all up and put some toothpicks into it to keep it from unrolling. After it's all rolled up throw it back into the oven for another 3 to 5 minutes. Step 6: The Final Bacon Masterpiece. <PIC> Now for the final product ;) After the 3 to 5 minutes in the oven, your bacon roll is done. Quickly remove it from the oven and take out the toothpicks.All there is to do now is cut it and OM-NOM-NOM!Enjoy!!


Question: For making 'Bacon Egg Cheese Roll,' what is the process of weaving the bacon and how many pieces should I start with?

To make 'Bacon Egg Cheese Roll,' the process of weaving the bacon involves laying down 6 to 7 pieces of bacon horizontally and then weaving another set of 6 to 7 pieces by alternating between over and under each piece. It is suggested to start with 6 to 7 pieces of bacon horizontally and use 13 pieces in total for a tighter weave.<PIC>


Question: What is the recommended order for adding toppings when making a 'Braided Pizza Calzone'?

When making a 'Braided Pizza Calzone,' the recommended order for adding toppings is: 1 - Sauce, 2 - Pepperoni, 3 - Cheese, 4 - Pineapple.<PIC>


Question: What is the best way to prepare delicious Chinese BBQ pork kabobs?

Introduction: Chinese BBQ Pork Kabobs. <PIC> Delicious BBQ pork kabobs, the perfect bite size snack! LETS EAT!!! Step 1: Ingredients. <PIC> I got the idea for this recipe from the book "Making Sausage" by Warren Anderson. It's actually a combinations of two sausage recipes, minus the curing salt, and not grinding and stuffing the meat. Thanks to Warren for the inspiration! This is a great book for those who want to make sausages too!What you need:2 1\2 lbs. pork loin (mine was unexpectedly bone in)1\3 cup honey1\4 cup sugar1\4. cup sherry1\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)1 tsp. red food coloring1 Tbsp sesame oil2 cloves garlic, crushed2 Tbsp fresh ground ginger2 Tbsp red chili paste1 tsp white pepper1 tsp Chinese 5 spicemy pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking. Tools:A sharp knifeCutting BoardMicro graterBowl with a lid, or large zip loc bagBamboo skewers (mine are 9" long and flat) Step 2: Cut and Trim the Pork. <PIC> I used a pork loin end roast, and I got one that had a chunk of bone in it by mistake. I didn't catch this on the label when I picked it up. I cut out the bone, but left a lil meat on it for making a stock later on.When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming. Step 3: Make the Marinade. <PIC> Measure all the wet ingredients into a bowl, honey added last. This will make it easier for the honey to dissolve. Don't forget the red food coloring. It makes it look like Chinese BBQ pork! So cool!I then added the sugar and mixed it well to dissolve that too. I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl. I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there. I then added all the dry ingredients and mixed it well.A taste test let me know to add some more sesame oil, chili paste, and more five spice. Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day. Step 4: Make Kabobs!!. <PIC> After three days, drain and rinse the pork.While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill. Pour the meat onto paper towels, and pat dry.Now, I made a grill just for kabobs, so I got these 9" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6" of space for cooking, so I have 1 1\2" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\2" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around. Step 5: Time to Grill!!. <PIC> Start by starting a chimney of charcoal. I use paper and paraffin wax. The coals aren't ready until the smoke disappears, and the top coals start to turn white. When they're ready, put them in the grill. It took about 20 minutes for the coals to get hot.I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!


Question: For making 'Chinese BBQ Pork Kabobs,' what steps should be taken with the pork after marinating it, and how long is the marination period?

After marinating the pork for 'Chinese BBQ Pork Kabobs,' it should be drained and rinsed. The pork needs to marinate for three days, with the marinade mixed at least once a day during that time.<PIC>


Question: What’s the best way to create a stunning ladybird cake for a special birthday celebration?

Introduction: Ladybird Birthday Cake & Cupcakes. <PIC> I made this gorgeous Ladybird cake using the Australian Women's weekly recipe & instructions (http://aww.ninemsn.com.au/food/cookingtips/784279/lazy-ladybird-cake) for my daughter's first birthday.
Making very red icing is quite difficult, it is quite important to use very good quality gel food colouring because liquid colouring makes your icing too runny. Also, if you're using butter cream icing, it helps to use white food colouring first to make the yellow icing white before turning it red otherwise you end up with peach instead.
When it comes to making black icing, the easiest way to obtain a true black without turning it bitter (which happens when adding too much food colouring) is to first add cocoa to your icing and make it chocolate. Once your icing is dark brown, add your black food colouring and it will quickly turn black.
I also used an extra cake mix to make a batch of cupcakes and decorated them like mini ladybirds so that we had enough cake to go around.
Give it a try, it is quite an easy cake, I had very little baking experience and found it not too challenging!


Question: What type of food coloring is essential for achieving the right shade of red icing in the 'Ladybird Birthday Cake & Cupcakes,' and how can I create true black icing for the decoration?

For the 'Ladybird Birthday Cake & Cupcakes,' it is essential to use very good quality gel food coloring to achieve the right shade of red icing, as liquid coloring can make the icing too runny. To create true black icing, you should first add cocoa to your icing to make it chocolate, and then incorporate black food coloring to achieve a deep black color.<PIC>


Question: What’s the best way to create a cake layer leveler that ensures a perfectly even cake top?

Introduction: Cake Layer/Leveler Cutter. <PIC> My mother-in-law had an issue with one of her tools that she used to level a cake.  Looking at the design of the original, I decided that I could make something that would eliminate some of the problems.  The problem was the flat blade was flimsy and the frame wasn't sturdy.  Put those two problems together and you get a wavy cake top and an angry mother-in-law and nobody wants that.   Step 1: Parts and Tools. <PIC> Parts(1) piece of wood about 21" long, 1.5" wide, and about 2" tall.(1) length of piano wire.(4) 5/16 nuts or (2) 5/16 nuts and (2) washers(2) 5/16 bolts 10" long(2) 1/2 nuts(make sure that they go on the bolt easily by hand)(2) 1/2 bolts 7" longToolsDrill w/bitsSandpaperWood Stain and a brush or clothNeedle nose pliersHacksaw(2) 1/2 wrenches Step 2: Getting Started. <PIC> Find the right size drill bit for your bolts.  The 1/2" bolts don't need to be snug at all but you don't want too much wobble either.  Drill your 1/2 bolt hole about .5" from the side of the wood on the left and right side.  Then drill your 5/16 bolt hole 1.5" from the side on the left and right side of your wood.  After that you will need to make a hole on each end for your 1/2" nut.  It needs to meet the bolt when it comes through and it doesn't need to be allowed to spin.  I don't have the proper tools to accomplish the task so I just drilled a couple holes and then whittled it until it fit.  Next, take a hacksaw and cut a groove into the end of each 5/16 bolt.  The piano wire should fit when your done. Step 3: Sand and Stain. <PIC> Now it's time to sand your wood as much or as little as you want.  I left some marks on the wood and it actually made it look more interesting to me.  After your done with sanding make sure that you clean your wood off really well.  I don't know much about staining wood but what I did was use a brush and brushed up to three coats(letting each coat dry in between).  I have seen some people rub stain on with a cloth. Step 4: Finish It!. <PIC> Enough playing around with the stain.  Now it's time to start adding those nuts and bolts.  Start with the (2) 5/16 and (2) of their nuts(or just the washers if you bought those).  Take your piano wire and bend a small hook in it.  Circle it around one of the bolts and then hook the wire to itself.  This will just be to hold the wire in place.  After you've done that add the next nut to the same bolt that you have your piano wire hooked to.  You will use your double nut configuration to pinch the wire together to hold it taut.  If you bought the washers instead then you will have the piano wire hooked around the bolt between the washer and nut so that they pinch it.  Make sure everything is tight.  Run the piano wire up the bolt and through the groove that you made with the hacksaw.  Pull it tight and make a 90 degree bend.  This next part is optional.  I used some vise grips to make little zig zags in the wire in order to make it cut easier.  I don't make cakes or cut them so I don't know for a fact that it works.Put both nuts(or washer and nut) down on the bolt that is on the opposite side.  Tighten one bolt completely down and leave a small gap in between the two nuts so that you can insert your piano wire later.  Now your ready to pull the piano wire taut and insert them in the grooves of your 5/16 bolts.  After your piano wire is tight enough, pinch it in between the nuts(or nut and washer) and tighten it.Take the (2) 1/2 nuts and insert them into the holes that were made for them earlier.  Screw in the 1/2 bolts into your finished assembly and your done.    Step 5: All Done...time for Cake!. <PIC> You can now adjust the 1/2 bolts to change the height to suit your needs.


Question: When constructing the 'Cake Layer/Leveler Cutter,' how do you attach the piano wire to the bolts, and what method do you use to adjust the height for cutting different cake layers?

To construct the 'Cake Layer/Leveler Cutter,' you attach the piano wire to the bolts by bending a small hook in the wire, circling it around one of the bolts, and then pinching it with the nuts (or washer and nut) to hold it taut. You can adjust the cutting height by turning the 1/2 bolts as needed.<PIC>


Question: What’s the overall process for creating the delightful Nutella Creme Mille Crepe?

Introduction: Nutella Creme Mille Crepe. <PIC> Thousand layers of goodness! (Well more like 25 layers instead thousand :)These crepes are stacked and covered with nutella cream and decorated with ganache and various chocolates.  Step 1: Crepes. <PIC> 140 g flour20 g corn starch80 g sugar250 ml milk175 ml milk mixed with  25 ml 35% heavy cream30 g butter, melted, unsalted4 large yolksa pinch of salt1 tsp vanilla essenceMix all ingredients in a large bowl, strain to remove/dissolve clumped flourWrap with clingwrap and chill for at least an hour before proceeding Step 2: Nutella Cream and Ganache. <PIC> Nutella Cream:2 c heavy cream 35%4 tbsp Nutella2 tbsp icing sugarBeat heavy cream and icing sugar until thicken then beat in nutella to combineGanache100 g milk chocolate1/4 c heavy creamHeat heavy cream in microwave for 50 seconds then add in broken chocolateStir to dissolve and let stand at room temperature until desired consistency Step 3: Nutella Cream Mille Crepe!. <PIC> Take out chilled batterHeat nonstick pan and pour a (small) ladle batter and cook crepe until puffed and a little golden brownPlace cooked crepe on a plate and cover with aluminum foil while cooking the rest of the batterPlace a crepe on cake plate, spread evenly 2 tbsp nutella cream,  then place another crepe on topRepeat step until all crepes used up then cover the whole crepe with nutella cremeDrizzle center top and sides with ganache and decorate with Lindor and Quality Street chocolatesSlice and enjoy :)


Question: How should the batter be prepared for making 'Nutella Creme Mille Crepe' before cooking the crepes?

To prepare the batter for 'Nutella Creme Mille Crepe,' you should mix all ingredients in a large bowl, then strain the mixture to remove any clumped flour. After that, it's essential to wrap the batter with clingwrap and chill it for at least an hour before cooking the crepes.<PIC>


Question: What is the best way to prepare Kiwi and Mint infused water for a refreshing drink?

Introduction: Kiwi and Mint Infused Water. <PIC> Drinking water can be a bit boring, right? So why not make the boring water a bit interesting by infusing it with some fruits and herbs? This  Kiwi and Mint infused water is easy to make (like all of them),  refreshing and keeps you hydrated which is very important especially in  summer! This is also a perfect drink for any summer party or a picnic!Read more ...Enjoy our easy recipes!Visit our new website:                       www.happyfoodstube.comSo lets get started! Step 1: Ingredients:. <PIC> A Handful of Fresh Mint (the more the better)3-4 Kiwis1 Liter (4 cups) Still Water Step 2: Directions:. <PIC> 1. Wash and peel the kiwis. Cut them into thin slices. Wash the mint sprigs. Place kiwi slices and mint in a large jar/bottle.2. Pour over still water and cover with lid (if you have, if not then simply use cling film).3. Place in the fridge and chill for at least 2 hours, for best results overnight. Step 3: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Question: For making 'Skyrim Boiled Cream Treat,' what should you do with the choux batter before placing it in the oven?

Before placing the choux batter in the oven for 'Skyrim Boiled Cream Treat,' you should put the choux batter into a piping bag and pipe it in spirals, while keeping it thin, as it will rise a lot during baking.<PIC>


Question: What are the two methods suggested for preserving 'Raw Rose Petals in Sugar' for later use?

To preserve 'Raw Rose Petals in Sugar' for later use, you can use one of two methods: Version 1 involves placing rose petals with sugar into jars, pasteurizing them for 10 minutes, and then letting them sit under a blanket for 2 hours, which allows the mixture to last for a whole year. Version 2 requires cooking the rose petals with sugar and pouring the mixture into jars, but this method does not keep it raw.<PIC>


Question: What are the steps to craft a delicious spicy cinnamon apple soda at home?

Introduction: Spicy Cinnamon Apple Soda And/or Mixer. <PIC> This is a recipe for a sparkling red spicy apple cinnamon soda.  It requires no special equipment and only one special ingredient (sort of.)  It takes about 15 minutes of prep time plus a few days waiting time, and is about 50% real apple juice.  It's a family-friendly drink straight from the bottle, or a fancy cocktail if you mix in some rum or vodka.  It's also completely free of high fructose corn syrup and can be made reduced sugar style. Step 1: Ingredients and Equipment. <PIC> Ingredients:
• No Sugar Added Apple Juice - reconstituted from frozen concentrate is fine, too.
• Cinnamon Red Hot Candies - you can find these in movie theater style cardstock boxes. year-round, or as Cinnamon Imperials around Christmas and Valentine's Day.  They're often sold to be used as cupcake decorations.
• Sugar - plain old granulated white is fine, honey works, or a sugar substitute if you're looking to reduce a few calories.
• Brewer's Yeast - I used Pasteur Champagne yeast, any ale yeast would work, and bread yeast is okay, if a little less tasty.  My packet of yeast was a bit less than $1 and would make around 16 liters of soda.  Once you have some in your fridge you'll want to start carbonating everything.
• Water - tap water works fine for me, but do a one-bottle test if you've never tried anything with your tap water and yeast before.  There are some water additives that can keep yeast from working well.  (I go into this more in troubleshooting.)
Equipment
• 1 or 2 LIter Plastic Bottles - If it has contained carbonated liquid before it can do it again.  I used VERY CLEAN 1 liter bottles that had previously contained some carbonated flavored water.  Don't use glass bottles.  You can purchase bottles for this sort of thing from brewing supply companies if you don't have handy recyclables or want to be fancy.
• Measuring Spoons
• A Funnel (not absolutely necessary but definitely handy)
• Microwave safe glass pitcher or a small saucepan
• Something to stir with Step 2: Mix Your Ingredients. <PIC> The following directions make 1 liter.  Adjust your quantities accordingly.
Put your funnel into your bottle.
Pour 1/4 cup sugar (or equivalent sugar substitute) into the bottle.
Heat 1 cup of water to boiling in the microwave (using a MICROWAVE SAFE container).
Put the cinnamon red hots into the water and stir until they dissolve:
2tbsp for lightly cinnamon
4tbsp for a nice, spicy cinnamon
6tbsp for very spicy
more if you're feeling adventurous/ hate your tongue
You can do this on the stove if you would prefer (especially if you were making a lot of syrup at once.)
Slowly add 1 cup of cool water to the red hots mixture.
Pour the mixture into the bottle.
Pour 2 cups of apple juice into the bottle *making sure to leave 1 to 2 inches of empty space at the top* (you may need a bit less than 2 cups).
Close the bottle, check that it's sealed, shake it to dissolve the ingredients together.  Make sure it's at a nice warm but not hot temperature.  100 to 105 degree Fahrenheit is ideal if you have a thermometer handy, otherwise shoot for something that feels cozy but not hot.
Add 1/8th of a teaspoon of yeast.  Close the bottle up again and shake it to mix in the yeast. Step 3: Wait (and Some Bonus Safety Info). <PIC> Put the bottle(s) in a nice warm location.  Think about micro-climates where you live - I often put my bottles above the dishwasher or refrigerator, or under a furnace vent.
CHECK THE BOTTLES REGULARLY.  As soon as they feel dense/hard they're fully carbonated.  You're shooting for something that feels like a 2 liter on a grocery store shelf.  You won't be able to dent it with your fingers.  Do not open the bottles at any point while you're waiting of you'll un-do the yeast's hard work.  My bottles generally take between 12 and 24 hours.
As soon as the bottles feel nice and dense get them to somewhere cold.  A refrigerator is ideal, anywhere nice and cold will work.  You need to make the yeast go dormant at this point because it will keep building up carbon dioxide pressure until the bottle bursts.  This is why glass is a bad idea - a red sticky explosion mess would be bad enough, add shards of glass to it and you've got a potentially scary situation.  Champagne yeast is designed to build a higher pressure than soda bottles are designed for this cooling step is really important.
That said, if you put your bottles somewhere cold as soon as they're hardened up, you almost completely eliminate the explosion risk.  Don't make more than you'll consume in a few weeks, but don't be afraid to leave your unopened soda in the fridge for a while, I've found that the flavor improves over time.
Your soda will have a tiny bit of alcohol in it. If you have an alcohol allergy you shouldn't drink it, but I would venture to bet that even in most very young kids they would suffer ill effects from the sugar and cinnamon long before they could drink enough of this stuff to get drunk. I've also read that home brew sodas are lower in alcohol than grocery store orange juice, but that's from the internet so I don't really know if it's true. Step 4: Troubleshooting. If your soda isn't carbonating here are a few things that may have gone wrong:
Too much heat.  If your mix was too hot when you added the yeast you may have killed it.  (I've had good luck with adding a bit more yeast and letting it sit for a while longer.)
Bad water.  Some cities have water that is unfriendly to living things.  The first thing to try is to boil the water you're going to use and then let it sit until it cools back to a yeast-safe temperature.  If that doesn't work you're probably looking at trying distilled water.
Too cold.  If you're keeping your soda in an area that's too cold it will never carbonate.  Try to find somewhere warmer to set it.
Not enough time.  A lot of recipes say it will take 3 to 4 days for soda to be ready.  I think I have fast results because I micromanage.
Not chilled long enough.  CO2 needs time to dissolve into a liquid.  If your bottle has hardened up but it's not carbonated when you open it, you need to let it chill for longer before drinking. Step 5: Serve. <PIC> It is important to chill the soda in a refrigerator at least overnight before serving.  Cold is required for carbon dioxide to dissolve into the liquid.  Without chilling you'll open your bottle, let all the CO2 out and drink flat soda.  With the chill you should end up with a very nicely carbonated beverage.
Some crud will collect at the very bottom of your bottle.  Don't drink that stuff.  Don't shake the bottles, pour them smoothly and don't pour our the last little bit of the bottle.  The stuff at the bottom isn't dangerous, it just tastes icky.  It's mostly debris from the yeast, but in this case there is probably also some wax from the candy mixed in.  If you intend to keep using these bottles you'll want to rinse them right away to get this stuff out.  It will be much harder to remove if you let it dry there.
As a mixer:
This stuff is great mixed with rum or vodka the same way you take a rum and coke or a vodka lemonade.  1 ounce of alcohol mixed with 3 to 6 ounces of soda is good place to start, adjust as desired.


Question: What are the steps to mix the ingredients for 'Spicy Cinnamon Apple Soda And/or Mixer,' and what is the ideal temperature for the mixture when adding the yeast?

To mix the ingredients for 'Spicy Cinnamon Apple Soda And/or Mixer,' first, pour 1/4 cup of sugar into the bottle. Then, dissolve 2-6 tablespoons of cinnamon red hots in 1 cup of boiling water, followed by adding 1 cup of cool water. Next, pour in 2 cups of apple juice while leaving 1 to 2 inches of space at the top. Close the bottle and shake to mix. The ideal temperature for adding the yeast is between 100 to 105 degrees Fahrenheit.<PIC>


Question: What is the overall process for creating these delightful mini naked chocolate cake hearts?

Introduction: Mini Naked Chocolate Cake Hearts. <PIC> These mini naked chocolate cake hearts are perfect for Valentine’s Day. Red wine chocolate cake with berry mascarpone filling & decorated  with fondant hearts!Read more =>www.happyfoodstube.com/mini-naked-chocolate-cake-heartsVisit my blog for more tasty recipes -                         www.happyfoodstube.com Step 1: Ingredients:. <PIC> For the Cake:165g (5.8oz)                   Caster Sugar140g (5oz)                   Plain Flour35g (1.2oz)                   Dutch Processed Cocoa Powder120ml (4fl oz)                   Sunflower Oil90ml (3fl oz) Red Wine60ml (2fl oz) Milk2 Small Eggs1 Tablespoon                   Baking Powder½ Teaspoon SaltFor the Filling:120g (4.2oz)  Mascarpone Cheese90g (3oz) Frozen Berries30g (1oz)                   Brown SugarFor Fondant Hearts:60g (2oz)                   Pink Fondant1 Tablespoon                   Icing Sugar Step 2: Directions:. <PIC> Cake:Sift  the flour, cocoa powder and baking powder in a large bowl. Add sugar  & salt. Mix until all ingredients are well combined.Pour  in the oil, milk and add eggs. Using a wooden spoon, combine all the  ingredients until you get nice smooth batter. Pour in wine – a small  amount at a time. After each addition, mix well. Line 2 round cake tins  with baking paper (The tins should be 20cm/8inch wide. If using one  20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).Pour  in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350  Fahrenheit for 30 minutes or until an inserted skewer comes out clean.Cool completely. Trim off the top part if necessary.Filling:In a frying pan (or sauce pan) simmer berries with sugar for about 5 minutes.  Turn off the heat and let it cool down.In a bowl whisk together mascarpone, icing sugar and cooled berry mix until smooth.Fondant Hearts:Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.Heart Assembling:Cut  4 hearts out of each cake. Take 4 of them and spread/pipe the filling  over. Cover with another cake heart. Dust with icing sugar. Place a  fondant heart on top and you are done!The post Mini Naked Chocolate Cake Hearts appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. <PIC> ► DON’T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► YouTube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Question: What are the initial steps to prepare the batter for 'Mini Naked Chocolate Cake Hearts'?

To prepare the batter for 'Mini Naked Chocolate Cake Hearts,' begin by sifting the flour, cocoa powder, and baking powder into a large bowl. Next, add the sugar and salt, then mix until well combined. After that, pour in the oil, milk, and eggs, and use a wooden spoon to mix everything together until you achieve a smooth batter.<PIC>


Question: What’s the best way to put together a delightful mini school lunch that includes a fun sandwich and some snacks?

Introduction: Mini School Lunch. <PIC> A fun little lunch I thought of, than contains
a ham sandwich,carrots, a doughnut and raisins.
SUPPLIES
- carrots
- a cheerio
- ham
- bread
- pickles
- A raisin
- lettuce
- cheese
- a matchbox
Take the bread,pickles,cheese and ham and
make a mini sandwich about a 1/2 in diameter square.
Chop A carrot and a raisin into little pieces.
The cheerio is the doughnut.
Make sure everything fits into the matchbox, then your ready to party!!!!!!
These make good party snacks! :):)


Question: What ingredients are used to assemble the mini sandwich in the 'Mini School Lunch,' and how should it be put together?

To assemble the mini sandwich for the 'Mini School Lunch,' you will need bread, pickles, cheese, and ham. These ingredients should be combined to create a sandwich about a 1/2 inch in diameter square.<PIC>


Question: What is the best way to prepare Brussels sprouts with a honey almond glaze for a delicious side dish?

Introduction: Brussels Sprouts With Honey Almond Glaze. <PIC> I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.Ingredients:1 pound of brussels sprouts 1/4 cup of honey (try a really good local one) Juice from 2 lemons 1/3 cup blanched or toasted slivered almonds 1/2 tsp of red pepper flakes (optional, we omitted them here)Helpful Gear:Mini WhiskCompact Deep Fryer Step 1: Clean and Halve Sprouts. <PIC> In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference. Step 2: Prepare Glaze and Sprouts. <PIC> Prepare your brussels sprouts according to your favorite method. Here are some suggestions:Deep FryDeep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batchRoastToss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.SteamToss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.Preparing the Glaze:Place the honey and lemon in a bowl and whisk vigorously until it emulsifies. Step 3: Toss and Enjoy!. <PIC> In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.


Question: What steps should I follow to clean and halve the brussels sprouts for 'Honey Almond Brussels Sprouts'?

To prepare the 'Honey Almond Brussels Sprouts,' first, thoroughly clean and rinse the brussels sprouts using a plastic colander, then pat them dry. After that, halve or quarter them as you prefer.<PIC>


Question: What’s the best way to prepare delicious easy chimichangas at home?

Introduction: Easy Chimichangas Recipe. <PIC> Chimichangas are one of the most brilliant inventions in the world of food, as far as I am concerned.  You can make them with chicken, beef, pork, beans, veggies, anything you want.  Wrap them up in tortillas with cheese, and fry them.  Brilliant, right?
I'm not a fan of the huge one-ingredient only chimis I get at some restaurants, so I wanted to make my own spin on this:Chibi Chicken Chimichangas  chibi meaning little!
Using small tortillas and a roast chicken from the shop, I added in all my favorite ingredients and had dinner on the table in a flash.   You can modify this recipe to include (or exclude) just about anything!  And they're fried!
So you know it's good*.*good tasting. not good for you. Step 1: Ingredients. <PIC>
          In this version, I used:
		flour tortillas
		1/2 pre-cooked rotisserie chicken, shredded
		1 ear fresh corn, kernels cut from cob
		2 small sweet peppers, chopped
		1/2 medium onion, chopped
		1 avocado, chopped
		1 cup shredded cheese
		1/2 cup salsa
		1/2 cup sour cream
		corn oil for frying Step 2: Prep. <PIC> Heat a tablespoon of oil in a pan over medium-low heat.
Saute your onions for about 5 minutes.
Add peppers and corn and cook until just softened.
Add to chicken, avocado, and cheese in a bowl and stir to mix.
Spoon into tortillas and fold like a burrito. Step 3: Fry. <PIC> Heat up at least 1" of oil in pan to about 350F (180C).
Using tongs or spatula, place burritos into oil, flap side down.
Let brown for about 2-3 minutes (everything inside is already cooked, so you're just frying up the tortilla), and flip.
When tortillas are golden brown, remove from oil and drain on rack or paper towels.
Serve with salsa and sour cream (I mixed mine together!).  Enjoy!


Question: How many scoops of chocolate chips should I measure into a milk pitcher for a medium-sized 'Caribou Turtle Mocha'?

For a medium-sized 'Caribou Turtle Mocha,' you should measure 3 scoops of chocolate chips into the milk pitcher.<PIC>


Question: What are the steps for cutting and juicing oranges in the 'Simple Sangria Recipe'?

To make 'Simple Sangria Recipe,' first, cut 4 oranges in half with a knife. Then, take each half and squeeze the juice out using a citrus press. Make sure to press firmly and twist the orange to extract as much juice as possible.<PIC>


Question: What’s the best way to whip up a delicious batch of pico de gallo at home?

Introduction: Pico De Gallo. <PIC>
          Pico de gallo is quick and easy to make at home, and it's fantastic made a few hours ahead of time. I often make it to go with tacos - today I made it with my chickpea tacos. This pico de gallo recipe isn't the most exact as far as measurements go, but I'll share some of my basic pico de gallo rules. :DIngredients:
		equal amount of tomatoes and white onions
		couple cloves of garlic
		a jalapeno or serrano
		a handful of cilantro - no stems!
		pinch of salt
		squeeze of lemon or lime
After eating at quite a few Mexican restaurants here in Oakland, and experimenting with making salsas and pico at home on my own, I've decided that having equal amounts of tomatoes and onions work the best. I also love sweeter tomatoes in this - I tend to use grape or cherry. :)
Make sure you're using a white onion - yellow onions are too mild and sweet.Method:
		Dice the onion finely.
		Pierce the tomatoes with a sharp knife and squeeze out the seeds and excess juice.
		Chop the tomatoes so they match the size of the onions.
		Mince your garlic and pepper of choice.
		Place everything in a bowl and mix in a generous pinch of salt.
		Add lemon juice and chopped cilantro to taste.
		Keep tasting and add until you love it!
I never add any crazy additional spices to mine - it's good as-is! I use lemon here instead of lime because I think the pico is sweet enough thanks to the tomatoes. The lemon adds a nice sour/sharp note. :) Just use whichever citrus you like more!
Also keep in mind that while it's best made in advance, the salt we added will cause lots of liquid to come out of the tomatoes and onions. You might want to drain it a little if you'll be using it on tacos.


Question: What are the initial steps to prepare the ingredients for making 'Pico de Gallo'?

To prepare the ingredients for making 'Pico de Gallo', the initial steps include dicing the onion finely, piercing the tomatoes with a sharp knife to remove the seeds and excess juice, and then chopping the tomatoes to match the size of the diced onion.<PIC>


Question: What’s the process for creating delicious green apple cupcakes using fresh apples?

Introduction: Green Apple Cupcakes!. <PIC> I'm so excited to share this with everyone! It was very experimental so I wasn't quite sure what to expect, and I was blown away by the results. It is THE CUPCAKE that has ruined all other cupcakes for me. I just don't think I can go back to paper-lined cupcakes AGAIN! Thank goodness I have an apple tree!
You will need:
6 green apples
1 spice cake mix (or your favorite recipe)
Frosting (I ended up making carmel frosting)
1. First prep your apples by removing any stickers & washing them.
2. Mix up your cake batter as directed & set it aside
3. Cut your apples in half
4. Core them out using a large spoon & leaving about 1/4" edge
5. Place your hollowed out apple cups into a muffin pan
6. Chop any salvageable chunks of apple up and throw them in the cake batter.
7. Fill your newly made apple cups nearly to the top with batter. (You will have plenty leftover for whatever else you would like too)
8. Bake as directed for your cake recipe until springy to the touch. (or toothpick method)
9. Remove from the oven and let them sit about 5 minutes.
10. Gently scoop them from the pan using a spoon or fork & transfer them to a wire rack to cool completely
11. Once cooled whip up your favorite frosting and frost them. (Try some salted carmel frosting!)
When I first took a bite of one of these I literally went weak in the knees. The cake stays so moist because of the juicies & there are multiple textures involved. I think the best part is that there are no pesky cupcake liners laying around everywhere because the entire cupcake is edible. I will say that the carmel frosting takes it to over the top deliciousness! Originally I was going to just use some store bought stuff, but the smell of spiced apples baking got me thinking of carmel. It complements the treat perfectly, you've got to try it. Here's the recipe I used. ( I did mix some of the store bought into mine too for kicks & giggles)
Salted Carmel Frosting:
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 tsp vanilla extract
1-1/2 to 2 C confectioners’ sugar
Sea salt
Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.  Remove from the heat; stir in vanilla. Cool to lukewarm.  Gradually beat in the confectioners’ sugar until
frosting reaches desired consistency. Frost your cupcakes and sprinkle with a little sea salt.


Question: What steps should I follow to prepare the apples before filling them with cake batter for 'Green Apple Cupcakes'?

To prepare the apples for 'Green Apple Cupcakes,' first, you should remove any stickers and wash them. Next, cut the apples in half and core them out using a large spoon, leaving about a 1/4" edge.<PIC>


Question: In the 'Bacon Beef Butter Biscuits' recipe, how should I mix the ingredients together, and what consistency should the mixture achieve?

In the 'Bacon Beef Butter Biscuits' recipe, you should mix the baking mix, beef stock, and bacon with a fork for about 2-3 minutes until you achieve a consistency similar to cold chunky peanut butter. After adding the melted butter, mix thoroughly for about 5 minutes until the mixture resembles warm chunky peanut butter.<PIC>


Question: How should I mix the sugar coating for 'Pumpkin SnickerBOOdles,' including the food coloring?

To mix the sugar coating for 'Pumpkin SnickerBOOdles,' combine 1/2 cup of sugar with 4 drops of red food coloring and 6 drops of yellow food coloring. Use a fork to thoroughly mix the sugar, breaking up any colored chunks until the sugar is an even orange color, and then add the remaining spices.<PIC>


Question: For making the 'Hand Held Espresso Maker,' what materials should be used for all water handling parts to ensure safety and effectiveness?

For making the 'Hand Held Espresso Maker,' all water handling parts should be made of either aluminum or stainless steel to ensure safety and effectiveness.<PIC>


Question: What should be done with the cakes after they have been baked for 'Make a Pretzel Rod Cake With Your Kids'?

After the cakes have been baked for 'Make a Pretzel Rod Cake With Your Kids,' they should be allowed to cool in the pan for 20 minutes, then removed and allowed to cool thoroughly on wire racks. You can also use a serrated knife to level off the tops of your cakes before stacking them.<PIC>


Question: What are the key steps to whip up a batch of delightful poppy seed muffins that everyone will love?

Introduction: Poppy Seeds Muffins . <PIC> Super easy to make! Step 1: Ingredients and Method. <PIC> 2 c flour1/2 c sugar 1 tsp baking soda 2 tsp BP 1/2 tsp salt 2 tbsp poppy seeds 1 egg 1 c buttermilk 1 tsp lemon juice/vanilla essence 1/4 c butter, meltedPreheat oven 375 fMix dry  ingredientsMix wet  ingredientsPour wet into dry and mix until just combined (don't over mixed) Bake for 18 minsEnjoy~


Question: What are the specific dry ingredients needed to prepare 'Poppy Seeds Muffins'?

To prepare the dry ingredients for 'Poppy Seeds Muffins,' you need to mix together 2 cups of flour, 1/2 cup of sugar, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.<PIC>


Question: What’s the easiest way to whip up some quick quesadillas at home?

Introduction: Quick Quesadillas. <PIC>   This is a quick step by step for easy quesadillas.  You will need:   Tortillas (as many as you want)     Cheese (use the one you like the most, or what you have in the fridge)   Yes, is that easy. But you also need a microwave and a frying pan. Step 1: Step 1: Cutting and Folding. <PIC> First you just need to fold the tortillas so they can hold the cheese. Then cut the cheese in little pieces so they melt fast. Once you have all that done, you just need to put the cheese inside the tortillas as shown, and fold the tortillas again. Step 2: Step 2: Microwave. <PIC> Now microwave everything for about 20-30 seconds. Step 3: Step 3: Toasting. <PIC> Once you have the quesadillas with the melted cheese, you can eat them like this, or you can go ahead and toast them in a frying pan. Leave them in the heat for about 2 mins on each side. Step 4: Step 4: Enjoy. <PIC> That's it! Enjoy your quesadillas.


Question: What steps should I follow to prepare the tortillas and cheese for making 'Quick Quesadillas'?

To prepare the tortillas and cheese for making 'Quick Quesadillas,' first, fold the tortillas to hold the cheese. Next, cut the cheese into small pieces to ensure it melts quickly. Finally, place the cheese inside the folded tortillas and fold them again.<PIC>


Question: What is the first step to prepare the vermicelli for 'Vermicelli Upma,' and what color should it turn during roasting?

The first step to prepare the vermicelli for 'Vermicelli Upma' is to roast it in a pan with a little oil until it turns light brown color.<PIC>


Question: What is the process for creating caramel from molasses in 'Captain Twmffat's Dark Spiced Rum,' and what is a critical tip for adding water during this step?

To create caramel from molasses for 'Captain Twmffat's Dark Spiced Rum,' first, heat 50 g of molasses in a saucepan until it reaches its smoke point at 160 degrees C. Once it starts to smoke, remove it from the heat and stir vigorously. Allow the mixture to cool to just above 100 degrees C, then tilt the pan and add 50 ml of water to prevent boiling off. This method reduces contact with the hot sides of the pan.<PIC>


Question: When making 'Personal Deep Dish Pizza' in a coffee mug, how should the ingredients be layered for the best results?

To make 'Personal Deep Dish Pizza,' you should layer the ingredients in reverse order, starting with cheese at the bottom, followed by meat and toppings, and finishing with sauce on top. Be careful not to fill the mug all the way to ensure that it cooks evenly.<PIC>


Question: What are the essential steps to create delicious cookies that highlight the unique properties of each ingredient?

Introduction: How Ingredients Behave in a Cookie Recipe. <PIC> Cookie chemistry! Learn what ingredients do in a cookie recipe and how to change them for different cookie results. You'll be creating your own cookie recipe in no time! Step 1: Fat & Sugar. <PIC> The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent, and a binding agent.
Fat is added for flavor and controls how chewy or crunchy the cookie is. More fat = a chewier cookie, less fat = a crunchier cookie. Your options for fat are butter, margarine, shortening, or oil. Since shortening melts at a higher temperature, it is the best choice if you want to keep spreading to a minimum.
Sugar is a sweetener (obviously!) and tenderizer, while controlling how much the cookie spreads. Using white sugar will result in a crispier cookie, while brown sugar will help retain moisture, making cookies chewier. Adding sugar increases the spread of a cookie, so cookies with less sugar will be puffier. Ever notice how sugar cookies spread like crazy?! Step 2: Flour, a Rising Agent, and a Binding Agent. <PIC> Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won’t keep its shape but if you use too much you’ll end up with a thick tasteless cookie. Also, different types of flour result in different cookie textures. For example, cake flour provides a cake-like texture (go figure!). All-purpose flour is the standard flour used most often.
The rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. On the other hand, baking powder has its own built-in acid. Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie.
Binding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white. Or, if you want a chewier cookie, you can replace a whole egg with just an egg yolk. Step 3: . The rule of thumb for cookie baking is to always keep the amount of fat and sugar used relatively equal. There should be less than 1/4 cup difference between the two. The amount of flour used should be about two times the amount of fat. To determine how much flour to use, start with equal amounts of flour and fat and then increase the amount of flour until the dough is slightly tacky. It is better to have too little than too much. And you should add 1/2 to 1 teaspoon of your leavener for every cup of liquid or flour you use (use liquid to determine the baking soda, use flour to determine the baking powder).
Once you have these basic rules down, you can start to tinker with recipes to make them more to your taste. Like I did! See Part 2 of The Great Sugar Cookie Experiment to see my results or head straight to My Favorite Sugar Cookie Recipe and start baking!
For more creative sweets made simple, visit sugarkissed.net or stay connected on Facebook, Twitter, or Pinterest.


Question: In the context of making cookies, how do fat and sugar influence the texture and spread of the final product, and what are some common types of fat that can be used?

In the context of making cookies, fat is added for flavor and controls how chewy or crunchy the cookie is, while sugar serves as a sweetener and tenderizer that also impacts how much the cookie spreads. The common types of fat that can be used include butter, margarine, shortening, or oil.<PIC>


Question: What ingredients do I need to mix together to create the goop mixture for 'Coconut Macaroons' in Step 2?

To create the goop mixture for 'Coconut Macaroons,' you need to mix together 2 eggs, 1 cup of brown sugar, 2 teaspoons of vanilla, 2 tablespoons of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.<PIC>


Question: What’s the best way to whip up a delicious batch of fireless s'mores at home without a campfire?

Introduction: Fireless Smores . <PIC> These are fun cookie smores that you can make at the comfort of you home without needing a campfire. I will be using Jet-puffed creme instead of actually marshmallow which acts a lot like a spread instead of a solid like marshmallow.  These are delicious and extremely affordable and easy to make. Step 1: Ingredients. <PIC> The following three items are what I used for this recipe:-Kraft Jet-puffed Marshmallow Creme-Honey Maid Graham Crackers-Nestle Semi-Sweet Chunks Step 2: Melting. <PIC> The next step is to melt the type of chocolate chips/chunks that you have selected. I already had a chocolate melt pot (Wilton) but you don't need one. If you do not have a melt pot you can use a double boiler ( a big pot filled with water in the stove and then a smaller pot inside of it so the chocolate pot isn't in direct contact with the heat).Make sure to keep the heat low and stir constantly to avoid burning the chocolate. Step 3: Coating the Crackers. <PIC> The third step is to coat two crackers with chocolate on one of them and the Jet-puffed creme on the other. Before the chocolate hardens stick the two crackers together.This step can be very messy and is very time consuming so having someone else to do it with is very helpful.I would also recommend setting down Parchment paper on the table to avoid a long clean up.   Step 4: Let the Smores Dry. <PIC> After carefully sticking the two sides together, let them dry either on the counter with some parchment paper under them or in the fridge if you want the process to go a little faster. Step 5: Decorate the Smores. <PIC> You are pretty much done at the last step but you can coat the entire cookie half way to have them decorated. I personally like them a lot more with this extra step because I think its a pretty good ratio of chocolate, cracker and marshmallow.You can also add sprinkles if you that's what you enjoy.After these have dried they are ready to enjoy!


Question: In making 'Fireless Smores,' how do you coat the crackers and manage the mess during this step?

To make 'Fireless Smores,' you need to coat two crackers: one with chocolate and the other with Jet-puffed creme. To manage the mess during this step, it's helpful to lay down parchment paper on the table before you start.<PIC>


Question: What is the process for creating an impressive extra-large brand that showcases your personal signature?

Introduction: Making an Extra Large Brand, to Brand Things.. <PIC> Here's a quick easy way to make a nice big brand so everyone will know what's yours. Step 1: Here's What You'll Need.. - Sheet metal, I used 20 gauge, it's not flimsy, but can still be easily bent.
- Metal bandsaw
- Sheet metal break
- Metal Bender
- Welder, MIG, TIG, or Oxy Step 2: Fabricating the "letters" of You Signature. <PIC> - I used the finger break to put two 90 degree bends to form the first part of my signature.
- Next I used a Hossfeld metal bender to make the "C" (and one of the only legitimate letters) in my signature.
- Using Hossfeld I got as close to a complete circle as I could, then finished the rest by hand. Then wraped the "O" in a pipe clamp to hold it's form while welding.
- I then used a metal band saw to put a few slices in the sheet metal in order to join the horizontal and vertical "plus" intersections.
- Lastly I bend a strip of sheet metal lengthwise at a 90 degree angle for rigidity. Step 3: Assembly and Welding. <PIC> I assembled the "letters" of my signature (be sure to set it up as a mirror image).
Weld it together, I used a MIG welder to tack the brand together. Step 4: Now You Have a Very Large Brand.. <PIC> Finally I can brand the extra large things I have needed to brand.


Question: In making 'Making an Extra Large Brand to Brand Things,' how do I assemble the letters of my signature in Step 3?

To assemble the letters of your signature for 'Making an Extra Large Brand to Brand Things,' you should set it up as a mirror image and then weld it together using a MIG welder to tack the brand.<PIC>


Question: What are the essential steps involved in preparing delicious deep-fried pork ribs?

Introduction: Deep Fried Pork Ribs. <PIC> Here we have some of my deep fried ribs. Don't let this intimidate anyone; you can do this easily inside of 10 minutes. Step 1: Seasoning. <PIC> Cut the ribs up into individual ribs and get ready for prep.  After the ribs are cut, rinse them off with water and dry them with paper towels.  Then it is time to season; I did not bread these ribs (you can), so I just put the seasoning on them and tossed them in a bowl.  I used a mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and some Harley's rub (secret spice). Step 2: Cook & Finish. <PIC> Place them in the fry basket and let them cook.  It doesn't take that long if you heat the oil to 375 degrees: the meat cooks much faster than poultry.  Wait until the ribs bubble just a little bit and see if the heat goes back up to 375.  If it does, you are good to go. Enjoy your ribs Instructable people!


Question: What seasoning method is recommended for preparing 'Deep Fried Pork Ribs' before cooking?

For preparing 'Deep Fried Pork Ribs,' the recommended seasoning method involves cutting the ribs into individual pieces, rinsing them with water, drying them with paper towels, and then tossing them in a bowl with a seasoning mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and Harley's rub.<PIC>


Question: What’s the best way to create a quick and easy dessert that resembles panna cotta?

Introduction: Easy Dessert.. <PIC> Normally you would think of pudding as having eggs or or what is known as a custard. You can have a real easy dessert and not have eggs. In fact, the look and feel of this dessert is that close to panna cotta. This dessert should cost you a lot less than panna cotta (cooked cream). It also sets in a fraction of the tme of Panna cotta. Quick and easy. Hope is works for you.  A little banana bread with the pudding is a good cpmbination for us as a dessert, See also: https://www.instructables.com/id/Our-food-instructables/ Prefered banana bread recipe: https://www.instructables.com/id/Pane-di-banane/ Step 1: Ingredients.. 2 -1/2 - cups milk.
Teaming 1/2 - cup white sugar. (brown sugar would be an interesting change).
11 teaspoons - corn starch.
1/2 - teaspoon salt.
1 -2 teaspoons butter
1 - Teaming  teaspoon vanilla
This yeilds about four to five servings. Step 2: Warm the Milk.. <PIC> in a two quart saucepan, add the milk and bring to a light bubble (do not Boil! Watch carefully. Step 3: Adding the Sweetness.. <PIC> Mix the sugar, salt, and cornstarch in a bowl. When the milk has heated to having light bubbles around the edge add the mixture to the milk in small amounts. I usually use a teaspoon to spread the mixture over the top of the milk while I am stirring. Stir or whisk in the mixture well avoidiang lumps. Again, do not let the milk boil.Continue stirring till it begins to thicken enough to coat the back of a spoon. Step 4: . <PIC> Take the milk off the heat. Add the vanilla and the butter. Stir well so everyting is incorporated.  You can pour the mixture in separate serving dishes or just leave in in the pot. Refigerate untill chilled. Step 5: Dessert.. <PIC> Mixture even after a few minutes solidifies pretty quick. When finally chilled. serve your dessert. Adding fruit would be a nice touch/ You can not beat that for being easy.
Note if you use powdered milk or evaporated canned milk, this would be a great recipe when camping out. You could whip it up real quick for a picnic also .(Do not for get the ice! (to chill it.)


Question: After heating the milk for the 'Easy Dessert,' what should you do next, and which two ingredients do you add?

After heating the milk for the 'Easy Dessert,' you should take the milk off the heat and add vanilla and butter to the mixture.<PIC>


Question: What is your approach to making delicious biltong or jerky at home?

Introduction: Making Biltong or Jerky. <PIC> Jerky is a great way to preserve meat in order to be eaten at a later date.  It makes a great treat, snack, or even part of a meal.  I like to make it in order to take with me when I go hiking or to be eaten as a snack as I drive home from work.  My method of making Jerky is a very simple.  It uses the basis of Biltong, which is an African dish that is preserved game meat.  I made a few changes to this traditional meal to make it into a jerky.Preserving food is a skill which has been  forgotten by many in our modern world. Learning and perfecting the   process of storing meat is a great skill for any person seeking   self-sufficiency. Whether you live in the country or in the city you   should be able to find space to practice making Biltong, gaining   confidence in knowing that you can store meat for later consumption.   Biltong is a method of curing strips of meat in order to preserve what   is available at a time of abundance, for use when meat is not available.   The type of meat extends to almost any animal, yet I normally use Beef   or game as for me it is so easily available. Step 1: What Will You Need to Make This?. <PIC> The process of making Biltong is not overly complicated, and the majority of the ingredients are inexpensive to purchase.Vinegar (I prefer Apple Cider as I find it adds great flavor)  Salt (preferably Himalayan Pink Salt, yet any salt will work in a pinch)  Ground Black Pepper  Ground Corriander Seeds  MeatThe ingredients are my own personal preference.  If you can't find the Pink salt, go with which ever salt you can find (although I would recommend against a rock type salt.  It requires more salt to work, so your food will be very salty).In addition, many types of meat can be used, some people have had great success with  Fish, Chicken and Game meats. I usually stick to Beef, yet  I know that  Kangaroo Biltong is also very tasty. The above list of  ingredients is  just the basic requirements. It is not uncommon for  personal taste to  play a factor in the ingredients. Chilli, Garlic,  Brown Sugar and  Worcestershire sauce do make for some great  modifications to the recipe.  I will leave it to you to consider your  own tastes and modify  accordingly. Step 2: Slicing the Meat. <PIC> Traditionally the meat is cut into strips of around an inch (2.5 cm) in  width, making a rectangular prism (or box) shape. I have found that I  get much more enjoyment from the biltong when it is cut thinner, perhaps  around 25/64 of an inch (1cm). The length of the strip is only limited  to the location you intend to dry the meat. I use a meat dryer that I  built, so the strip is limited to 9 inches (20 cm). I prefer to remove  all fat from the meat while I am preparing the cuts. The fat won’t spoil  the biltong, yet in my opinion it can make the taste of the meat less  palatable (or waxy) and can also make it tougher.Once the meat is sliced into the appropriate dimensions it is placed  into a large bowl and soaked in the vinegar. It is recommended that you  allow between 12 to 24 hours for the meat to marinate in this liquid,  yet I have had no problems with as little time as one minute in the  vinegar. The vinegar will add flavour to the meat and, more importantly,  will create an acidic environment that will almost eliminate any chance  of botulism. Once you are satisfied with the marinating it is time to  add the spices.aten it  all. Step 3: Spicing the Meat. <PIC> To prevent wastage and to ensure a proper coating, it is wise to add each ingredient individually. I place the meat on to a work area (for  example, a chopping board). I usually start with salt, taking a pinch of  salt and evenly spreading over each side of the meat. I have tried  several types of salt in this step and I have had the best results with  Himalayan Pink Salt. It is very subtle and does a great job of drying  the meat without adding too much saltiness. You can easily add too much  salt here, so I find the less the better. One pinch of salt can be used  for an entire slice of meat.Once I am satisfied that the meat is very lightly coated, I sprinkle on a  dash of black pepper and a liberal coating of ground coriander seeds.  It is at this stage you could add your other spices.Once you have coated the meat you are ready to set them aside in a  refrigerator to start the process of drying. In more simpler times you  would have set the meat out to dry and hope the insects could not find  them. Now you can leave the meat in your fridge (preferable sitting on a  cooling rack which is placed over a tray to catch the fluids, yet that  isn’t too important) to begin the drying process far from the attentions  of curious flies. I have been told that flies will not land on the  drying biltong due to the faint aroma of vinegar and the black pepper… I  do not believe it. I have seen flies land on many things much more  disgusting than drying meat so I do not believe they are too finicky to  try some of the biltong.If you own a meat dehydrator you could follow the unit’s instructions to  dry the meat, yet I prefer to use more simple solutions. This is to  either use my custom built, passive meat drier, or to hang the meat on  strings which I have placed in a shaded area. I would recommend that you  place the meat inside (at least for the first few days) if you are not  using an enclosed container so that insects are not attracted to your  work.It is important that the meat be placed out of direct sunlight, as well  as in a location which has easy access to fresh air. I prefer to do this  in the summer, so that I am guaranteed to get a gentle warm breeze  which helps to dry the meat. To hang the meat I use paper clips, which I  have modified by bending them slighting and skewering the meat at the  thicker end before hanging the meat to dry.After a couple of days you can, if you can’t wait, try the biltong. It  normally takes around 5-7 days for my biltong to be dried to a stage  which I like (as dry as cardboard). I would recommend trying it daily  till the meat has reached a stage which you are satisfied. When the  Biltong is ready, remove it from the hangers and store. It can be vacuum  packed for longevity, yet I find that it stores fine in a mason jar. I,  however, don’t normally worry too much about storage… it tastes so good  that it rarely lasts more than a couple of weeks before I have eaten it  all.


Question: In making 'Biltong or Jerky,' what type of salt is preferred for seasoning the meat?

In making 'Biltong or Jerky,' the preferred type of salt is Himalayan Pink Salt, as it is very subtle and does a great job of drying the meat without adding too much saltiness.<PIC>


Question: What are the key steps to preparing a delicious batch of pickled pepperoncini?

Introduction: How to Pickle a Peck of Peppers (peperoncini). <PIC> Excellent for use in cooking, sandwiches, eggs, or as a garnish at a barbecue pickled peppers can't be beat.  A typical jar at a grocery store will run you $2-$3 for a pint (sometimes a half-pint) but this entire recipe, if done when peppers are on sale, will let you do many quarts for around $10 plus the cost of jars.
Pickled peppers are delicious whether you pickle them in pints or quarts, even up to a peck.  A peck is defined as 1/4 of a bushel, or 2 gallons, so a peck of pickled peppers is 8 quarts.
Please forgive the photos on this one.  I was sick and decided that canning would be a good idea with a fever of 102F.Ingredients
- Hot Peppers -
Peppercini's are traditionally made from yellow (banana) peppers and can be used with this recipe.  I used anaheim peppers because they're 1) hotter and 2) usually cheaper.  I actually bought these peppers at the dollar store for $8-Vinegar -
Use straight white vinegar for best color.  You can get it anywhere food or bulk goods are sold, so go for wherever is cheapest.-Garlic-
You can use whole cloves or minced, but the garlic shouldn't be left out.-Salt-
Kosher salt makes for the best brineEquipment-Bath Canner-
If you don't have a water-bath canner (steam should work, I just don't use one) then make sure you have a pot deep enough so that the jars can be submerged by at least an inch under the water.  Also you will need a rack (or handful of level jar lids) to keep the glass from coming in contact with the bottom of the pan.-Jars/lids/rings-
Make sure you have jars that are specifically for canning, not just extra glass jars from used condiments.  I recommend either Ball or Kerr.  Rings should be free of corrosion and rust, and I always suggest using new lids.-Jar lifters-
Whether you use tongs, a sturdy mitt, or an actual jar lifter make sure that you have plenty of space between your fingertips and the boiling water-Lidocaine-
Seriously.  We're doing peppers here, and even if you wear gloves (you should, but I didn't) you need a to stop acid burns all through this process.  I recommend Bactine but any lidocaine spray should work.  Milk won't be enough, and water will make things worse.  Also if you have sensitive eyes you should wear safety goggles.
As a handy trick, holding a burnt matchstick between your teeth will help avoid stinging as the carbon (smoke) will absorb into your eyes faster than the acids from the peppers. Step 1: Pepper Preparation. <PIC> Buy these peppers on sale.  You're going to be canning/processing/pickling these bad boys, so you don't need highest quality.  Make sure they're free of bugs and have no soft spots, then buy a TON.  I got about 10lbs and wound up with 9 quarts.Cutting
See the pictures below.  Make sure you have a really sharp knife and insert it at an angle almost parallel to the side of the pepper.  Make a quick cut around the top and pop out the stem/seeds.  You'll want to wash the peppers later to remove more seeds, or leave them in for a kick-you-in-the esophagus mouth-melting pepper. Step 2: Pepper Pre-Processing. <PIC> Brine
I used about 4 quarts white vinegar and 2 quarts water with 1/2c kosher salt.  Bring everything to a boil and then add the garlic.  Simmer for about 15 minutes to let the garlic "infuse" into the brine.Peppers
While the brine is brining slice all your peppers into approximately 1/8" thickness.  These will pack tightly, so don't worry if you break a few.Garlic
I decided to roast the garlic for extra flavor.  Just cut the top off of a bulb and put it in the oven at 400F for about 15 minutes or until it turns brown.  Mash it up and then stir it into the brine. Step 3: Pepper Packing. <PIC> Make sure your jars are sterilized before starting.  If I plan ahead enough I can run the jars through the dishwasher and they come out squeaky clean and piping hot.
Pack as many peppers into each jar as you can, because it'll make your brine go further and save space on your pantry.  I packed them in as hard as I could, and I was glad I did.
Once the peppers are packed, ladle brine over them using a careful hand or a funnel (I use a funnel) and put on the hot lids and tighten firmly. Step 4: Pepper Processing and Perfection. <PIC> Once the peppers are packed and brined make sure you remove all the air bubbles with a knife, chopstick, or other implement.  You want to leave about 1/2" of headspace at the top to make sure the seal will form properly.  Be very careful of the temperature of the jars, the water, and the counter.  Process for 15 minutes and let cool in the canner before removing.  Check after a couple of hours to make sure the seals are puckered.  Allow to cool completely and store in your pantry for up to a year.
If you've been keeping count you'll see that I have 1 less jar now than when I started.  I decided to process in 2 batches to save on weight and when it came time to do my second batch one of the jars cracked open as soon as it touched the water.  In the future I'd put the jars in hot water in the sink during the 20 minutes of processing.
All in all though, at the end of the day I'm left with a peck of pickled peppers.


Question: What steps should I follow to prepare peppers for pickling in 'How to Pickle a Peck of Peppers (peperoncini)'?

To prepare peppers for 'How to Pickle a Peck of Peppers (peperoncini),' ensure the peppers are free of bugs and soft spots, then use a sharp knife to make a quick cut around the top, popping out the stem and seeds.<PIC>


Question: What is the best way to prepare protein energy bars that will keep me fueled throughout a busy day?

Introduction: Protein/Energy Bars (T-rex's 'grey Cubes'). <PIC> Inspired by this comic: http://www.qwantz.com/index.php?comic=2259 (note the alt text), a busy life, and some internet-research on homemade energy-bars, these bars are intended to keep you going until you finally get to sit down to eat. Simple and easy for the “people who get hungry and don’t care about food, but also don’t want to die”* ;-) *Sadly, like all energy bars, not actually suitable to keep you alive as a sole nutritional source. Maybe add an apple. Step 1: Ingredients. <PIC> Ingredients: 1 cup   nutella 1 cup   peanut butter 1 cup   protein powder ½ cup  oats** ½ cup  rice flour 1/3 cup  almonds 5 Tbs   condensed milk 1/3 cup  sunflower seeds ¼ Tsp  salt I probably don’t need to say it, but you can of course substitute the choice of gluten free flour, seeds/nuts, add dried fruit, add chilies, go for all-PB or all-Nutella, and generally have fun with it. Just to note, rice flour from an Asian market can be a lot cheaper than a fancy all-purpose gluten-free flour mix from a super market. Other things you may need or want: Oven, mixing bowl, cookie sheet, baking/wax paper, press (actual or creative hack) **Make sure they are gluten free, and if you have trouble with oats, just swap for more flour. Step 2: Mix to a Pressable Consistency. <PIC> Combine flour, protein powder, and salt Mix in nut butters Mix in condensed milk by the Tbs until the mix reaches a firm-but-sticky consistency Add in nuts and seeds Note: If you did want to precisely measure out the peanut butter/nutella, a pre-floured cup can be very helpful. Otherwise, estimating the amount of nut butter and adjusting the consistency with condensed milk is probably easier. This is a good time to preheat the oven to 175 C / 350 F.  Step 3: Shape 'em. <PIC> If you are a sushi fan with an oshizushi press or have any have any other food-press around, these work very nicely. Otherwise: Cubes or spheres can be shaped by hand. A press can be made out of common items, such as a lunch box and a small cutting board. Make sure to use baking/wax paper on top and bottom to simplify getting the cubes back out. Step 4: Bake 'em. <PIC> Put “grey cubes” on a cookie sheet (oiled or with baking paper) Bake cubes for 30 min at 175 C / 350 F Step 5: Eat 'em. <PIC> Enjoy! Recipe makes ~ 15 x 50g “grey cubes”*Approximate Nutritional Information    per cube    per 100g Calories         230             460 Protein           12g             24g Carbs             15g             30g Fat                  13g             26g Fiber               2g               4g Here in Germany, the cost of making one of these is 0.30 EUR, which is less than a 7th of the cost of a cliff bar (for comparable grams and Calories). Shelf life is at least two weeks (the current record for how long until they have all been eaten). *with the recipe as is, I must apologize that the cubes will not actually be grey =P


Question: When making 'Protein/Energy Bars (T-rex's Grey Cubes),' what mixture should I combine to achieve a firm-but-sticky consistency?

To make 'Protein/Energy Bars (T-rex's Grey Cubes),' you should combine flour, protein powder, and salt to achieve a firm-but-sticky consistency. For measuring peanut butter and Nutella, you can use a pre-floured cup, or you can estimate the amount of nut butter and adjust the consistency with condensed milk.<PIC>


Question: For making 'Gin From Scratch (Vapour Infused),' how should the botanicals be prepared before adding them to the still?

To make 'Gin From Scratch (Vapour Infused),' the botanicals should be measured out and crushed in a pestle and mortar to release their flavors before being added to the pot. Ensure to crush them without turning them into a powder.<PIC>


Question: What’s the best way to create a rich and creamy chocolate avocado mousse from scratch?

Introduction: Chocolate Avocado Mousse. <PIC> This is something I've been seeing all over the internets - chocolate avocado mousse! Sounds crazy, I know. But it works. It's actually super tasty! I think I'll be getting my creamy chocolate fix this way from now on. Pudding cups are dangerously full of dairy.
Chocolate avocado mousse is also a really excellent vegan dessert you can throw together in no time. :Djessyratfink is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 1: Ingredients. <PIC> one large avocado
1/4 cup cocoa powder
1/4 cup soy or nut milk
1/4 cup honey
one teaspoon vanilla
Using the amounts above, you end up with a dark chocolate style mousse. Not too sweet! If you'd like a more milk chocolate flavor, I suggest using a little less cocoa powder and more honey.  Step 2: Combine!. <PIC> Put everything into a food processor or blender. Break the avocado up into smaller pieces to make it easier on your machine.
(I've got this food processor - I love it! Highly recommended. :D) Step 3: Blend!. <PIC> Process for 10-15 seconds and then stop and scrape down the sides. Then process again until nice and smooth.
You can eat it right away or chill for a little whil before you dig in. I just wouldn't let it sit too long in the fridge - once the avocado starts oxidizing like crazy it will alter the flavor, and not in a good way!


Question: What should you do to the avocado before blending it with the other ingredients for 'Chocolate Avocado Mousse'?

Before blending the avocado with the other ingredients for 'Chocolate Avocado Mousse,' you should break it up into smaller pieces to make it easier on your machine.<PIC>


Question: What’s the best way to create colorful Tetris gummy candies that are fun to eat?

Introduction: Tetris Gummy Candy. <PIC> This instructable show you how to make gummy Candy in shape of Tetris ! Step 1: You Will Need.... <PIC> You need:- A spoonbill- A package of made gel candies- A bowl- A ice cube tray in the shape of piece Tetris (for the methode: http: // www.instructables.com/id/Tetris-Ice-Cub e-English-French/) Step 2: Return Liquid Candies. <PIC> Sort out candies by color and put in separate bowls.Spend the bowl in microwave during 20 seconds in 750W.No more, because otherwise the candy is going to make of big lounge !At the exit, the candy is liquid, take the spoonbill to return the homogeneous color.Overturn into the mould.Make the same operations for the other candies, until as all the moulds are filled. Step 3: Turning Out of Candies. <PIC> Once filled moulds, to put in the refrigerator during 2 hours.To turn out of the tin them, pinch a highly-rated and grow with your finger.They will come loose by firing above then.And here is!


Question: What is the process for preparing the liquid candies for 'Tetris Gummy Candy' before filling the molds?

To prepare the liquid candies for 'Tetris Gummy Candy,' you should first sort the candies by color and place them in separate bowls. Then, microwave each bowl for 20 seconds at 750W, making sure not to exceed this time to avoid the candies becoming too melted.<PIC>