Question: What are the key steps to crafting a delicious tomato frittata that highlights roasted tomatoes?

Introduction: Tomato Frittata. <PIC> Another entry in the roasted tomato saga:  the effortless breakfast.  A close relative of the Corn and Onion Frittata. Step 1: Theory. <PIC> Why a frittata and not a regular omelet or scrambled eggs?  And what's the difference, anyway?An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.  (Thank you, American Heritage Dictionary.)I am NOT a morning person, but really like to eat a good breakfast.  To qualify, said breakfast must contain lean protein, some veggies, not much fat, and lots of flavor; it must also keep me mostly full and occupied until lunch.  Managing to hit all of these things was rather hard until Eric figured out a system.   We prefer different things in our frittatas, but the basic technique remains the same.  Pan Selection:  first, find yourself a nice stainless steel omelet pan.  Nonstick pans contain teflon, and you've probably heard lots of reallyscarythings about teflon; while the jury is still out on exactly how bad teflon is for you, I'm avoiding it when there are other nice easy options.  Additionally, nonstick pans shouldn't be put under the broiler, so you're still better of going with the stainless pan.  You can usually find an 8" All Clad stainless omelet/fry pan for sale for $19.99 somewhere on the internet, and it will last forever.  The low-heat slow cooking we use here prevents the eggs from sticking to the stainless pan, otherwise a common problem when cooking eggs.Timing:  we're going to start everything cooking on VERY LOW, then run off for a shower.  This gives you a large window; you can leave the eggs for anything between 15-30 minutes.  This should be plenty of  time for a leisurely shower, whatever primping you require, and even some clothes before returning to give breakfast a 2-minute hit under the broiler.  This translates to ~3 minutes of chopping and/or dumping on the front end, and another quick transfer just before eating.  Even in my sleep-deprived pre-shower state I can usually manage this, though I will thoroughly recommend hooking up with a nice morning person who is willing to start breakfast for you.Alternatively, just add a scoop of whatever leftovers you've got in the fridge.  I've used chopped up bits of leftover meat, veggies, stews, curries, whatever - most anything tastes good with eggs. Step 2: Prepare Frittata Ingredients. <PIC> Assemble the following ingredients:stainless omelet pancanola oil (regular or spray)roasted tomatoesbasilchopped garlic (fresh or roasted with the tomatoes)optional:  red onion, thinly slicedegg whites (in a carton or freshly separated)optional toppings:  parmesan cheese and freshly ground black pepperSet the empty pan on the stove, turned on as low as it goes, and leave it alone for a minute while you chop your tomatoes, basil, and garlic.  A couple of whacks will do; this isn't the French Laundry or anything nearly so fancy or complicated.  Think fresh, rustic food, and give the bits a few machete-like whacks with your big chef's knife.   If you fear for your fingers in your sleep-deprived state, prep your ingredients the night before or earlier in the week and stay away from the knives until you've had your shower/coffee/etc. Step 3: Start Cooking. <PIC> By now the pan should be getting warm.  Spray it with the canola oil, and drop the tomatoes, basil, onions, and garlic in.  Spread them evenly around the bottom of the pan.  If there's loud sizzling you'll need to turn the heat down farther.  Really, I mean it:  turn it as low as it will go.
Pour in the egg whites, at least enough to fully cover the bottom.  The more you add the thicker your frittata will be; experiment a bit to see what you like.  (Note that the "Real Egg Product- 99% Egg" sounds a bit scary; the other 1% is vegetable gums for consistency, and beta carotene to mimic the color of whole eggs.  We prefer to get the 100% pure egg whites, but not all stores carry them and they may be more expensive.  Stay the heck away from Egg Beaters; read the label.)
Grind pepper over the top, and sprinkle with parmesan if you're using it.
Walk away for a while.  Take a shower, check your email, make your coffee; do whatever you need to become a functional human being again.  After you've seen this cook once, you'll believe me and go have your shower without fear of burned breakfast.  Come back somewhere between 15-30 minutes later.  Note that the thicker you make your frittata the more time you'll have to mess with. Step 4: Broil. <PIC> Now that you're properly awake, come back and check the frittata.  Rotate the pan around to test.  Is the middle cooked through?  Are there still runny bits on top, or is the top solid?  If the middle is cooked through, you're good to go.  Solid or runny tops will both finish just fine under the broiler.
So:  put your oven rack on the highest shelf, and turn the broiler on.  Remember to turn the stove off.  (Not that I've ever forgotten...)
Stick the pan directly under the broiler.  Keep an eye on it, because this goes fast and you can easily end up with a blackened frittata.
Remove the pan when the top looks properly golden-brown. Step 5: Serve and Eat. <PIC> Grab a spatula (one of those silicone ones works nicely) and scoot the frittata out onto a plate.  If the heat was low enough, you shouldn't see anything sticking to the bottom of the pan.  The smeary stuff you see here rinses off easily.Arrange your frittata more artfully than I have.  Bits of basil would make it look far classier.If you've got a balsamic reduction around, squirt some  over/around the frittata to provide a sweet/savory counterpoint to the flavor of juxtaposition of essence...blahblahblah.  Balsamic, particularly reduced balsamic, makes everything taste good.  It's particularly effective if there are tomatoes involved. I'll put up an instructable on this when Trader Joe's gets their cheap balsamic back in stock. Done!The balsamic didn't make it into this picture because I was too hungry to get the camera again.


Question: What are the steps to prepare the ingredients for making a 'Tomato Frittata'?

To prepare the ingredients for making a 'Tomato Frittata,' first assemble a stainless omelet pan, canola oil, roasted tomatoes, basil, chopped garlic (either fresh or roasted), and optional ingredients like red onion and egg whites. Place the empty pan on low heat and chop your tomatoes, basil, and garlic while the pan warms up. If you prefer, you can prepare these ingredients in advance to save time.<PIC>


Question: What is the best technique for slicing beef to prepare it for 'Bulgogi'?

The best technique for slicing beef to prepare it for 'Bulgogi' is to use a sharp knife and cut the meat into the thinnest slices possible across the grain. Additionally, slicing the meat when it's well-chilled or even slightly frozen helps achieve even, thin slices.<PIC>


Question: What is the best way to prepare a delightful homemade snow cone without using a machine?

Introduction: Homemade Snow Cones . <PIC> These snow cones are delicious. They don't use a snow cone machine, and they are sugar free. BEST SNOW CONES EVER. Hope you enjoy :) Step 1: What You Need. <PIC> To make these delicious snow cones you need:Ingredients  Ice cubes (I have no certain number it just depends how much snow you are making. you have to experiment)liquid drink enhancer (I use Raspberry Lemonade flavor)Kitchen ToolsFood processor (I used a Quad Blade EURO-PRO)Small spoonMeasuring cup Step 2: Making Flavoring (AKA Syrup) . <PIC> To make the flavoring squirt about 2-3 squirts into your measuring cup, and fill it up to 1 tablespoon with water. that is your flavoring. (this amount is enough for one serving of ice) Step 3: Let It Snow Let It Snow Let It Snow. <PIC> If you did not guess from the title of this step it is time to make your ice (AKA snow) so turn on your blender to the first notch (on my food processor it says 1) and start throwing in your ice. Keep adding ice until you either run out of ice or room.  Step 4: Almost Done. <PIC> Now spoon your newly made snow into your cup pour in the syrup, & mix. Now just eat it. I hope you enjoyed this instructable, and don't forget to vote :)


Question: How do you prepare the flavoring (syrup) for one serving of 'Homemade Snow Cones'?

To prepare the flavoring (syrup) for one serving of 'Homemade Snow Cones,' you need to squirt about 2-3 squirts of liquid drink enhancer into a measuring cup and fill it up to 1 tablespoon with water.<PIC>


Question: What is the process for creating flavorful old-fashioned fermented garlic dill pickles from scratch?

Introduction: Old Fashioned Fermented Garlic Dill Pickles. <PIC> Old Fashioned Fermented Garlic Dill Pickles use no vinegar. The fermentation produces lactic acid, naturally. This process for pickle making requires maintaining the pickle barrel, crock, plastic bucket or food grade container of your choice at approximately 85° Fahrenheit for 6 weeks. I do this by putting the container in the oven and leaving the oven light on. One of the most unusual aspects of this recipe is the ability to add more spices after the initial fermentation. My latest batch, originally had 2 heads of garlic. After 2 weeks in process, a sample taste lacked sufficient garlic and dill flavor. More was added and a week later another sample taste showed those flavors sufficient. Most of the recipes for garlic dill pickles on the 'net use vinegar. While vinegar won't make bad pickles, in does change the flavor. I like my old fashioned fermented best so, I'm giving you my way.   If after the 6 weeks of aging (like fine wine, only much faster) you want to keep your pickles, strain the brine of all solids. Boil it up, allow it to cool to room temperature. Fill you pickle jars with pickles and top over with brine. Heat can those as for any pickle. Genuine dills do not keep well. That isn't to say the go bad. What does happen is they lose their flavor first, and then some texture (goes soft). I never can keep them once made, so for me, that has never been a problem. I don't profess to have my spice profile perfected. It's still a work in progress because I only buy cucumbers when the price goes to 3 pound for $1.00 (US Dollar). I give you the spices and herbs I use in this recipe. One last point: for every gallon of water use no more than 4 ounces of salt. I weigh this amount on a scale. Please don't try measuring by volume, using, for example: Morton's Kosher Salt and expect to get 4 ounces of salt. Not happening! For those interested this is about a 20° strength brine. I see a lot of dill pickle recipes that call for either fresh or dried ginger. It's not a flavor I like in dill, so I use horseradish. I believe that as the Germans, English and Scandinavians developed their pickle recipes over the years that horseradish would have been a readily available ingredient compared with fresh ginger. Anyway, I use horseradish, cutting the bulb on a mandolin to make thin rounds.6-July-2014 - a small addition. If you are selecting cucumbers, or harvesting them from a garden or farm, leave the stem about ⅛" to ¼" long. Once pickled, those long-ish stems may be removed. For 4 gallons of water, 16 oz. of mixed, dried pickling spice is sufficient. This does not include the weight of the fresh dill. The dill (which I cannot buy at markets in Southern California), should have the seed heads in bloom, but the seeds not yet dropping. That is the best dill. I've added the source of this information as the last URL in the list below. I think that the given quantity of 1 oz. of pickling spice per gallon of water is too little. I use about 4 ozs. of spice per gallon of water. I like a highly flavored pickle. YMMV. whole cinnamon sticks mustard seeds - any color coriander seeds - increasingly being denominated: cilantro seeds allspice - whole black pepper - whole dill seeds - whole - optional, I use more fresh dill - sometimes called dill weed - at today's prices it's not priced like a weed fennel seeds - whole cloves - whole mace - blades (same as whole) celery seeds bay leaves hot chile pepper whole horseradish - the secret ingredient garlic - fresh dill - in bunches If you have an interest in how professional pickle makers made their pickles about 100 years ago, along with some spice profiles and other tips, you can read my technical post atOld Fashioned Fermented Garlic Dill Pickles There the science of pickle making is revealed. For the very technically minded, you can read about Dill Pickle Making at these page: https://docs.google.com/file/d/1h6rAvaMe8RKihQyAL... https://docs.google.com/file/d/14LHJaHfcAYIy8lFIt... https://docs.google.com/file/d/1-VhloMPH4byALiBtB...https://archive.org/details/MakingFermentedPickles Step 1: Spices. <PIC> Spices Step 2: Horseradish Root. <PIC> Horseradish root


Question: What is the method for cutting the curd when making 'Homemade Simple Mozzarella Cheese'?

When making 'Homemade Simple Mozzarella Cheese,' the method for cutting the curd involves holding a knife at an angle between 45 degrees and 90 degrees to the surface of the milk, and slicing a 1/2 inch grid into the curd. You can also retrace those lines diagonally with the knife tilted at a 45-degree angle if desired, although this is optional.<PIC>


Question: What’s the best way to prepare a delicious chat basket filled with vibrant ingredients?

Introduction: Chat Basket. <PIC> Ingredients:10 readymade tartars, (These are available in the market)(if you do not get them, then you can use home made bowl by maida and refined oil) Step 1: Procedure:. <PIC> For filling-1 cup boiled corn seeds ,1 cup boiled mix green peas(you can take moong or chana mix soaked one fortnight before boiled with salt and turmeric water)half cup-tomato, onion, green coriander finely chooped,1/2 teaspoon ginger, green chilly paste,1/4 cup tamarind sauce,1/2 lemon juice,1/2 teaspoon chat masala, black salt and red chilly powder(Mix all ingredients properly.) Toping-1/2 cup sev (thin) and green coriander finely chopped capsicum and tomato and grated paneer. Put filling material on tarts. Then apply some sev, green coriander (sprinkle) tomato and grated tomato and ENJOY!


Question: What ingredients are included in the filling for 'Chat Basket,' and how should they be combined?

To make the filling for 'Chat Basket,' you should combine 1 cup boiled corn seeds, 1 cup boiled mix green peas, half cup of finely chopped tomato, onion, and green coriander, along with 1/2 teaspoon of ginger, green chilly paste, 1/4 cup tamarind sauce, 1/2 lemon juice, 1/2 teaspoon chat masala, black salt, and red chilly powder. All these ingredients should be mixed thoroughly.<PIC>


Question: When making 'Bejeweled Cupcake Delights,' how should the Jelly Belly jellybeans be prepared?

To make 'Bejeweled Cupcake Delights,' the Jelly Belly jellybeans should be cut to create big and small stones.<PIC>


Question: What’s the best way to prepare fried ice cream for an impressive dessert experience?

Introduction: Fried Ice Cream. <PIC> The most simple dessert you can imagine.. A combination of hot and cold.. Deliciose!! Step 1: Supply. <PIC> 1. Bread2. Ice cream of your choice - i'm using chocolate ice cream3. Mold - i'm using sunny side up egg mold or any mold you have Step 2: Preparation. <PIC> Put the ice cream in the middle of the 2 slices of the bread.Using the mold of your choice, press thru the bread and make sure the edge are tight. This is to avoid the ice cream leaking when we fry later. Put in the plastic bag and keep in the freezer for overnight. Meaning that, you have to prepare 1 day earlier for your event. Repeat the same process to make more. 1 is not enough i tell you.. ;) Step 3: Fry. <PIC> Fry when you want to eat them. Heat the oil. Make sure the oil is piping hot.Fry only for 8 seconds on each side. Don't fry more than that. Makesure you get ready with all your frying tool and serving before you start frying.Eat immediate once cook.  Step 4: Enjoy!!. <PIC> Serve it.. You can hear the crunchyness of the bread when you cut it.. As well as when you bite it.. Crunchy, hot and and cold at the same time.. Enjoy it with your love one.. Simple.. Low cost.. But priceless!! Yumm...


Question: When making 'Fried Ice Cream,' how long should you fry each side, and what condition must the oil be in before you start frying?

For making 'Fried Ice Cream,' you should fry each side for 8 seconds. Before frying, it is essential to ensure that the oil is piping hot.<PIC>


Question: What’s the best way to safely secure a growler in my car using a seatbelt while driving?

Introduction: How to Secure a Growler Using a Seatbelt. <PIC> Driving to or from your favorite brewery with a growler or two can be a bit of a pain. They roll around when they are empty and tip over when they are full. I stumbled across this method a few days ago as I was on my way to get some much needed holiday beer.  Step 1: The Setup. <PIC> Set the growler down in the middle of the car seat with the handle facing forward. Buckle the seat belt normally. In a perfect world, this is all you would need to do but if you leave it like this the growler will escape and roll all over the place.  Step 2: The Loop. <PIC> Grab the diagonal portion of the seat belt and pull out some slack. Make a loop with the slack and insert that loop through the handle of the growler.  Step 3: Threading the Loop. <PIC> Unclick the seat belt and thread the buckle through the top of the loop. Make sure you keep everything in front of the growler while doing this.  Step 4: Securing Your Growler. <PIC> Pull the seat belt buckle through the loop and click it back into place. Your growler is now secure.I've also tried this with multiple growlers, you can get two on the same loop comfortably. They might clink into each other as you drive though.


Question: What is the first step to properly set up a growler in the car using a seatbelt?

The first step to properly set up a growler in the car is to set it down in the middle of the car seat with the handle facing forward and buckle the seat belt normally.<PIC>


Question: What are the essential steps to whip up a batch of delightful baked apple dumplings?

Introduction: Baked Apple Dumplings:  Quick & Easy!. <PIC> Baked Apple Dumplings Stuff whole apples with a brown sugar mixture, and wrap with refrigerated pie crusts, to make delicious-looking baked apple dumplings that are relatively low on sugar, but high on flavor  -and quick and simple to prepare. This recipe is for 8 apples. Ingredients:    - 8 somewhat tart cooking apples, cored, but not peeled    - 1 (14 to 15 ounce) package of refrigerated pie crusts (packed two to a package)    - 1/2 cup light brown sugar    - 1/2 teaspoon ground cinnamon    - 1/3 cup chopped walnuts    - 1/3 cup raisins    - 1/3 cup oatmeal (rolled oats)    - 8 pats (4 Tablespoons) butter or margarine    - ~24 toothpicks Preparation:    1. Preheat oven to 400°F.    2. Mix brown sugar, walnuts, raisins, rolled oats, and cinnamon together, in a bowl.    3. Cut both pie crusts into quarters (= 8 pieces). Place 1 apple in center of each quarter-circle. Using a small spoon, fill apple cores with brown sugar mixture and tamp down as needed. It’s okay to let excess spill over onto the open pie crust.    4. Lift up the three corners of the pie crust, skillfully forming around the apple with your hands, inserting a toothpick into each corner of the pie crust. Insert toothpicks only halfway, as all of them will need to be carefully removed, prior to serving. The apples will only be partially covered by the ¼ pie crust, and will not at all look neat and tidy, but that will ultimately prove to give each finished apple a unique, rustic, and yummy appearance.    5. Arrange apples on a 13” x 9” cookie sheet, and top each apple with a pat (1/2 Tablespoon) of butter or margarine.    6. Bake at 400°F for 35 minutes, until the crusts are light to medium brown. Camping Option: Bake in a 14-inch diameter cast iron dutch oven. Arrange 40 red-hot charcoal briquettes in a circle on the lid, carefully positioned next to the raised edge of the rim, and 17 red-hot charcoal briquettes underneath, carefully arranged in a circle, positioned just under the round edge of the oven. Bake for about 35 minutes, checking occasionally. Boy Scout / Trail Life USA Option: Wrap each finished (cored, filled, and with a pat of butter top and bottom) apple with one layer of aluminum foil, shiny side out. Next, wrap again with another layer of aluminum foil, shiny side out. To produce an essential layer of trapped air between the two layers of aluminum foil, wrap the second layer of foil from the opposite side of the foil-wrapped apple, so that the wrinkled, thicker part of the foil wrapping surrounds the entire apple and prevents burned spots. Set the foil-wrapped apples over a bed of hot coals/charcoal, tumbling frequently with tongs, for about 20 to 30 minutes until done. "Shiny side out" foil wrapping will make the cooking more of an even-baked and controlled process. When done, remove and discard outer foil layer and serve.      We've tried topping these baked apples with whipped cream, or vanilla ice cream, but don't recommend it, as it really seems to detract from the elegant simplicity of this tasty breakfast treat.


Question: After preparing the brown sugar mixture for the 'Baked Apple Dumplings,' how should the apples be arranged on the cookie sheet?

After preparing the brown sugar mixture, the filled apples should be arranged on a 13” x 9” cookie sheet, and each apple should be topped with a pat (1/2 Tablespoon) of butter or margarine.<PIC>


Question: What’s the best way to create a delightful coconut jelly dessert with the wonderful touch of osmanthus?

Introduction: Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding. <PIC> A Chinese classic jelly recipe made from coconut, wonderfully complemented with the sweetness and flowery scent of Osmanthus. A must try for coconut dessert lovers. Step 1: Ingredients Required. <PIC> 200 gram of coconut milk50 gram milk8 gram of dried osmanthus flowers1 table spoon of sugar.6 gelatine sheets (7cmx23cm)Notes:If you're using fresh osmanthus flowers, you'll need about 24 grams. Wash and let them dry first before you follow the recipe. The reason you'll need to let them dry is that in such a state they'll release much more flavor!We're using gelatine sheets, but you could use something equivalent, such as gelatine powder.If possible, we highly suggest to use rock sugar instead of normal sugar, though it's harder to get. Step 2: How to Make Coconut Jelly. <PIC> In this step we explain how to make the coconut jelly:Soak the gelatine sheets in water.Cook the coconut milk and normal milk together on low fireAdd sugar and 3 gelatine sheets in the coconut milk.Stir until the gelatine and sugar are dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.See the next step to learn how to make the Osmanthus jelly. Step 3: How to Make Osmanthus Jelly. <PIC> To prepare the osmanthus jelly simply follow these steps:Clean the Osmanthus flowers once by rinsing them with water shortly. You could use a strainer or a tea infuser.Cook the osmanthus flowers on low fire.Add sugar and 3 sheets of gelatine and stir.Wait till the sugar and gelatine is fully dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.Serve!Once both the osmanthus and the coconut jelly are done, you can now serve them creatively together. A common way to serve is to stack them. Whether you want the coconut jelly on top or bottom is just a personal preference. Either way it will taste amazing! Do you have other good ideas of presenting the jelly? Share them in the comment section below!


Question: What is the first step in preparing the coconut jelly for the 'Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding' regarding the gelatine sheets?

The first step in preparing the coconut jelly for 'Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding' is to soak the gelatine sheets in water.<PIC>


Question: How do you prepare the filling for 'Cream Cheese Seafood Quiche' and what seafood ingredients can be used?

To prepare the filling for 'Cream Cheese Seafood Quiche,' first mix 1 package cream cheese, 1/4 cup mayo, 1 teaspoon lemon juice, and 1/2 teaspoon old bay seasonings thoroughly. Then, incorporate your seafood ingredients, such as sliced cooked shrimp, imitation crab, and imitation lobster, adjusting the seafood to cream cheese ratio to your preference.<PIC>


Question: In the process of making 'Chicken Parmesan,' how do you soak the chicken in milk, and how long should it be soaked on each side?

In the process of making 'Chicken Parmesan,' you should soak the chicken breast in milk by pouring just enough milk into the baking dish to cover the bottom, placing the chicken breast in, and allowing it to soak for approximately 25 seconds on each side.<PIC>


Question: What’s the best way to prepare baked vegetable noodles for a healthy meal?

Introduction: Baked Vegetable Noodles. <PIC> Baked Vegetable Noodles are simple to make. This dish is the best and healthy way to kick start your day. It is made of full of colorful veggies, cheese and egg. It goes well with toasted bread and a cup of black tea. I hope you will try this healthy dish. Thank you :) Step 1: Ingredients and Supplies Required. <PIC> Ingredients:  (you can adjust the quantity of veggies & seasoning as your wish)Parmesan cheese ( 1/4 cup + 1/4 cup)1 Egg (beaten)Vegetable :CarrotZucchiniPurple onionRed and yellow bell pepperTapioca Seasoning:OreganoGarlic herb pepper seasoningPaprikaBread crumbsSaltOlive oilFor cutting veggiesSpiral slicerKnife Step 2: Slice the Vegetables. <PIC> Wash all the vegetables thoroughly with water.Peel and discard the skin of carrot, tapioca and onion.I used spiral slicer for slicing carrot, tapioca, zucchini  and knife for slicing onion, bell peppers.Now raw veggie noodles are ready for seasoning. Step 3: Add Seasoning. <PIC> Take raw veggie noodles in a mixing bowl, add the seasoning according your taste.Then add cheese and beaten egg, mix all until the veggies coated well with the spices. Step 4: Bake It Up. <PIC> Preheat oven to 375 FTake Pyrex bowl, transfer the veggie mixture into it.Sprinkle some cheese on top and bake for 35 minutes or until the cheese topping changes to slightly brown.Once it baked, remove it carefully from the oven. Serve it with toasted bread and a cup of your favorite drink.


Question: What steps should I follow to prepare the vegetables for 'Baked Vegetable Noodles' before adding seasoning?

To prepare the vegetables for 'Baked Vegetable Noodles,' you should wash all the vegetables thoroughly, peel and discard the skin of the carrot, tapioca, and onion, and then slice them accordingly, using a spiral slicer for carrot, tapioca, and zucchini, and a knife for onion and bell peppers.<PIC>


Question: What is the process for creating a delightful Coffee Magic Ice Cream at home?

Introduction: Coffee Magic Ice Cream. <PIC> I love coffee and I love ice cream!
I found this recipe on the PW website and I recreated at home with some minor changes...It is divine!
This is not real ice cream, I have to be honest, but it tastes like ice cream and it's a lot less time consuming!
This is what you need :)
Ingredients:
* 1 package Cool Whip
* 1 whole chocolate bar with hazelnuts (or almonds) (90 g)
* 2 tbsp of strong coffee Step 1: Get the Ingredients Ready!. <PIC> Leave your Cool Whip out of the counter for about 15 min, so it will soften up!
Make a very strong coffee (espresso is the best!) and let it cool down.
In your microwave (or in a double sauce pan), melt the chocolate bar. Step 2: Make Your Ice Cream!. <PIC> Add 2 tablespoons of strong coffee to the soften cool whip and stir gently.
Add the melted (but cool chocolate) and mix. The cool whip (which is cool) will turn the melted chocolate bar into small solid pieces.
Then re frost your delicious coffee-choco cream over night. And the following morning….you will have a fantastic “ice-cream” texture dessert!
For more recipe visit my cooking blog: www.expatcucina.com


Question: Before making 'Coffee Magic Ice Cream,' what should you do to the Cool Whip?

Before making 'Coffee Magic Ice Cream,' you should leave the Cool Whip out on the counter for about 15 minutes so it can soften up.<PIC>


Question: In 'Santa's Sausage Casserole,' what should you do immediately after spreading the crescent dough in the glass dish?

After spreading the crescent dough in the glass dish for 'Santa's Sausage Casserole,' you should pre-heat the oven to 350 degrees.<PIC>


Question: What’s the best way to prepare a delightful no-bake lemon meltaway pie that’s both gluten-free and vegan?

Introduction: Lemon Meltaway Pie--No Bake, Gluten Free, Vegan, and Amazing!. <PIC> I recently came across the cookbook Chocolate Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins and was nothing but impressed, stunned even. Being chronically ill, I get energy from the food I consume, and I already know that sugars do very little to help get me moving, but you can probably tell from the majority of my Instructables, I do enjoy my desserts. Katie Higgin's cookbook truly does let you have your cake, brownies, pie, and eat them too. She's found a way to make almost everyone's favorite desserts vegan, low sugar, calorie friendly, and somewhat healthy, while still maintaining tremendous flavor. You can visit her blog Chocolate Covered Katie, which gets as many rave reviews as her cookbook.The first time I read her recipe for this Lemon Meltaway Pie, it sounded so outlandish I had to try it! The main filling components are cashews and cauliflower, let me say that again, cashews and cauliflower! As most things lemon appeal to me, I figured there was enough juice called for that the flavor would stand out. This pie is no bake, low sugar, and took me less than an hour to make as the crust comes together in a food processor, and the filling in a high speed blender. It does require the easy advance prep of soaking the cashews 6 to 8 hours (I soaked mine overnight), and thawing frozen cauliflower (thawed in a bowl in my refrigerator overnight). The crust is made of ground oats and coconut, a bit of brown sugar and salt bringing out both flavors for a nutty, crunchy crust that tastes like bits of a great granola. Using coconut oil in the crust and filling gives the pie a slightly tropical feel. I decided to add a topping of whipped coconut cream, further complimenting the existing coconut flavor. Using fresh lemon juice brings a welcome burst of flavor and almost cheesecake-like texture is obtained when the ingredients all come together and the pie is chilled. As we (finally!) turn the corner from winter into spring this Pi(e) day, eating this pie is akin to sitting on a comfy beach chair, basking in the sunlight, looking out at the Caribbean. The best part might be that you can eat plenty of this pie and still look forward to bathing suit season as you watch the snow melt. And a special delight is reserved for whomever makes it, when they reveal the secret ingredients to this dreamy lemon pie! Happy Pi(e) day, enjoy! Serves 8Recipe adapted from, and reprinted with permission: Credit: Chocolate Covered Katie by Katie Higgins (Grand Central Life & Style; copyright 2015) Step 1: Gather Ingredients. <PIC> For the crust:1 cup rolled oats 1/2 cup shredded unsweetened coconut1/4 cup melted coconut oil, or vegetable oil2 tablespoons light brown sugar1/4 teaspoon saltFor the filling:1 cup raw cashews or macadamia nuts, soaked (to prepare: cover nuts with water and soak for 6 to 8 hours, drain before using.)2 cups loosely packed frozen cauliflower, thawed completely1/3 cup melted virgin coconut oil1/4 cup plus 2 Tbsp. lemon juice1 tablespoon vanilla extract4-6 tablespoons maple, or agave, syrup (I used Trader Joe's Maple Agave Syrup Blend)1/4 teaspoon saltFor whipped coconut cream:Half can of coconut cream, or full can of coconut milk, refrigerated overnight, liquid discarded1/4 cup confectioner's (powdered) sugar, more or less to taste1/2 tsp. vanilla extract Step 2: Prepare Crust. <PIC> Grease a 9-inch pie plate with nonstick spray. Combine rolled oats, coconut, light brown sugar, and salt in a food processor; process until fine crumbs form, drizzle coconut oil over top, pulse until combined. Press dough into prepared pan in an even layer, pressing up along sides.Freeze while preparing the filling.  Step 3: Prepare Filling. <PIC> Drain nuts completely. Combine nuts and filling ingredients in a high powered blender, or food processor; process until completely smooth, adding liquid as needed until the filling is smooth (I started with 4 Tbsp. maple agave syrup, and needed to add 1 more Tbsp. plus 1 Tbsp. water to loosen the filling enough to easily rotate around the blades). Transfer filling to prepared pie crust and freeze until firm, at least 3 hours.(I have only tested this recipe using my high speed Vitamix, I can't be certain you'd achieve a smooth filling using anything less powerful.) Step 4: Prepare Coconut Whipped Cream. <PIC> If your kitchen is warm, I recommend freezing your bowl and whisk for 15 minutes before whipping to help the cream stay cold. Spoon only the solidified coconut cream from the can into the mixing bowl, as I used Trader Joe's Coconut Cream which has little liquid, I only used half the can, which yielded enough for my family, you can use the full can if you love whipped cream.Start whipping using the whisk attachment on a stand mixer, hand beaters, or, if you're quick, a regular whisk, and increase the speed to medium, whisk for 30 seconds than add in vanilla extract and powdered sugar to taste. I find sugar brings out the coconut flavor, which complimented this pie, you don't have to add any, or you can use more. Increase the speed to medium high and whisk until cloud-like and fluffy, about two minutes. Again, whip to your preference, soft or firmer peaks. The whipped coconut cream will thicken as it chills, if you make it ahead, you may prefer to whisk again before serving. As you can see, I used the whipped coconut cream as decoration for Pi(e) day and saved the rest for people to serve themselves. After freezing the pie 3 hours, I covered it with plastic wrap, and transferred the pie to my refrigerator, we enjoyed it the next day. If serving from frozen, I'd let it thaw about half an hour at room temperature so the filling is custardy again.Spoon whipped coconut cream over pie before serving, delight in the reactions of your loved ones when you tell them this delicious lemon pie was made using cashews and cauliflower! Happy Pi(e) Day, enjoy! Leftovers can be stored, covered, in the refrigerator for up to three days.


Question: What is the method for preparing the crust for the 'Lemon Meltaway Pie' before adding the filling?

To prepare the crust for 'Lemon Meltaway Pie,' first grease a 9-inch pie plate. Then, combine rolled oats, coconut, light brown sugar, and salt in a food processor and process until fine crumbs form. After drizzling coconut oil over the mixture and pulsing until combined, press the dough into the prepared pan in an even layer, making sure to press it up along the sides. Finally, freeze the crust while preparing the filling.<PIC>


Question: What is the process for creating delicious beef-filled paprika with creamy sauce?

Introduction: Beef Filled Paprika With Cream Sauce Recipe. <PIC> Ingredients:1000g ground beef500ml cream400g roasted paprika6 paprikasalt, pepper & paprika Step 1: Preparation. <PIC> Cut the paprikas in half and scatter salt, pepper & paprika into them. Scatter salt, pepper & paprikato the beef and stir it together. Fill the beef in the paprika and place them on an plate and put it in the oven at 180 degrees celsius circulating air. Give the cream to the roast paprika add salt, pepper & paprika and mix it with a blender.  Step 2: Finish. <PIC> After 20 minutes pour the paprika cream mix over the filled paprika. Put the plate back in the oven for another 20 minutes. Serv it with rice or else and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...


Question: After filling the paprikas with beef for the 'Beef Filled Paprika With Cream Sauce,' what should be done next, and how long should they be cooked in the oven?

After filling the paprikas with beef, you should pour the paprika cream mix over the filled paprika. They should then be put back in the oven for another 20 minutes.<PIC>


Question: What is the overall process for creating delicious jellied marshmallows that are perfect for chilling?

Introduction: Jellied Marshmallow. <PIC> These marshmallow are best served chilled! Step 1: Ingredients and Method. <PIC> 43 g jello powder of any flavor you like1/3 hot boiling water1/2 c sugar1 1/2 tbsp light corn syrupDissolve jello in water then stir in sugar, keep stirring until sugar is dissolved as wellAdd in corn syrup and stir wellChill for 20-25 minutes then beat until stiffPour mixture onto a wax paper lined mold or parchment paper sprinkled with icing sugarChill overnight Step 2: Enjoy~. <PIC> Take out mold from fridge and dump marshmallow on icing sugar lined parchment paper on a cutting boardCoat marshmallow with icing sugar and sliceThat's it :)


Question: What steps do I need to follow to prepare the jello mixture for making 'Jellied Marshmallow'?

To prepare the jello mixture for making 'Jellied Marshmallow,' first dissolve the jello powder in hot boiling water. Then, stir in the sugar until it is completely dissolved. Next, add the light corn syrup and stir well. Chill the mixture for 20-25 minutes, and then beat it until it becomes stiff.<PIC>


Question: What’s the best way to whip up some delicious kefir smoothies for a refreshing treat?

Introduction: Kefir Smoothies. <PIC> The last 2 mornings, I have made these delicious refreshing kefir smoothies! They are super tasty & ooh so good for you too!  Let’s check them out! Step 1: Gather Your 4 Ingredients!. <PIC> Recipe: For 2 big smoothiesIngredients:500 ml (2 cups) low-fat kefir 45 gr (1/2 cup) gluten-free medium-sized oats 1 +1/2 large ripe frozen banana 1 teaspoon home-made vanilla extract Step 2: Blend & Enjoy!. Place all of your ingredients into your beloved Vitamix container or blender. Place fitted lid & tamper in. Blend onto full high-speed until it is fully mixed. Use tamper to push ingredients into the running blades. Pour into lovely smoothy glasses, sip & enjoy! MMM!You can also find this lovely recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/11/23/refreshing-kefir-smoothies/


Question: What are the steps to blend the ingredients for making 'Kefir Smoothies,' and which tool should I use during this process?

To make 'Kefir Smoothies,' you should place all of your ingredients into your beloved Vitamix container or blender, fit the lid, and use a tamper. Then, blend on full high-speed until fully mixed, using the tamper to push ingredients into the running blades.


Question: What are the steps to prepare delicious chocolate espresso crinkle cookies from scratch?

Introduction: Chocolate Espresso Crinkle Cookies. <PIC> A sweet, fudgy cookie with an extra sugar surprise! :) Step 1: Ingredients. <PIC> - 1 cup of all-purpose flour- 1/2 cup of unsweetened cocoa powder- 1 tsp of baking soda- 1/2 tsp of salt- 1/4 tsp of baking powder- 3 eggs- 1 cup of light, packed brown sugar- 5 tsp of instant espresso powder- 1 tsp of vanilla extract- 4 oz of unsweetened chocolate- 4 tbsp of unsalted butter, softened- 1/2 cup of white, granulated sugar- 1/2 cup of confectioner's sugar Step 2: Prepare. <PIC> Preheat oven to 350˚F.  Line two baking sheet with parchment paper.In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.  In a separate bowl attached to an electric mixer, whisk together eggs, brown sugar, espresso powder, and vanilla.  In a small bowl, melt unsweetened chocolate and butter [in microwave or over double boiler (in bowl over simmering water)].  Whisk chocolate mixture into egg mixture until well combined.  Stir in flour mixture until just combined.   Step 3: Dip. <PIC> Take about 1-2 tbsp of cookie dough, roll in ball, and roll in white, granulated sugar.  Then roll in confectioner's sugar, and place on cookie sheet, each about 2 inches apart.  Bake cookies for about 10 minutes or until they have puffed up and have a cracked appearance. Step 4: Enjoy!. <PIC> Serve, and enjoy with milk!


Question: What is the process for rolling the cookie dough for 'Chocolate Espresso Crinkle Cookies' before placing it on the baking sheet?

For 'Chocolate Espresso Crinkle Cookies,' you should take about 1-2 tablespoons of cookie dough, roll it into a ball, then roll it in white, granulated sugar. Next, roll the ball in confectioner's sugar before placing it on the cookie sheet, ensuring they are about 2 inches apart.<PIC>


Question: What is the process for preparing mini pumpkin pie-like appetizers that are both easy and low in calories?

Introduction: Easier Than Pi (and Fewer Calories Too!). <PIC> Imagine having 24 pieces of pie for about 300 calories....whaaaat?!?!?!?!?
That's right, this Instructable shows how to make mini appetizers that resemble small slices of pumpkin pie.  They are ideal to take as an appetizer to a book (wine/whine) club meeting, to cleanse the palate between a self imposed pie-tasting event, or as an extra Thanksgiving nibble.
Let's get going... Step 1: Gather Ingrediants. <PIC> Cheddar flavored Chex Mix
2 oz of block cheese
A wee bit of soft cheese, such as Neufchatel or Cream Cheese Step 2: Sort Through the Chex Mix. <PIC> To  resemble a slice of pie, you'll want to use crackers that have a trangular shape for the base of the crust, along with some that have a ruffled edge for the upper portion of the crust.
Rather than buying a couple of boxes of crackers, I found both of these shapes in the Cheddar Flavored Chex Mix, and after sorting through a new package of the mix I ended up with about 1/2 cup of combined triangles and ruffled shaped crackers.  This resulted in about 30 triangles and 27 ruffled crackers that were not broken.  Step 3: (who) Cut the Cheese.... <PIC> The packaging of my low fat cheese identied that an inch was about an ounce, and from 2 oz of cheese I was able to cut about 8-9 thin slices.  These slices were then cut into 4 triangles that were slightly smaller than the trianglar cracker, with (snacking) scraps on each side
Using my mixer, I whipped up the soft cheese so it would be easier to spread and placed it in a ziplock fitted with a star tip. Step 4: Assemble Away.... <PIC>
          Now the fun begins!  Because these crackers are salty, your work area will get messy.
I found it easiest to work in the following assembly-line fashion, keeping a clean damp towel nearby to remove cracker salt from my fingers:
		Lay out trianglar crackers
		Place a dot of Neufchatel/Cream Cheese on the crackers
		Layer the triangle slice of cheese on top of each cracker
		Place some Neufchatel/Cream Cheese on the side of the crackers
		Press a ruffled cracker on the side of each cracker
		Dab/Pipe a bit of softened cheese to resemble whipped created (optional)
		Once all slices have been prepared, place in random directions on a serving dish

	In hindsight, I realize purchasing boxes of the specific cracker shapes, along with pre-sliced cheese and a container of whipped cream cheese would've been more convenient, but even without doing so these goodies are still easier than making/memorizing pie/pi.  Enjoy!


Question: In the recipe 'Easier Than Pi (and Fewer Calories Too!),' what types of cracker shapes should I look for in the Cheddar Flavored Chex Mix for making the pie-inspired appetizer?

In the recipe 'Easier Than Pi (and Fewer Calories Too!),' you should look for triangular-shaped crackers for the base of the crust and ruffled edge crackers for the upper portion of the crust. By sorting through the Cheddar Flavored Chex Mix, I was able to gather about 1/2 cup of these specific shapes.<PIC>


Question: What is the overall process for preparing delicious Coca Cola chicken wings?

Introduction: Coca Cola Chicken Wings. <PIC>
          Coca Cola chicken is a surprisingly tasty, easy recipe for making a different style of wings.  A popular dish in China, the recipe for Coca Cola chicken is simple in its make up and closely resembles that of soy sauce chicken.  The addition of Coca Cola creates a sweet, caramel flavor, perfectly offset by fresh green onions.  I chose to use Sherry vinegar in this recipe, but Mirin or rice wine would create a more authentic finished dish.Ingredients:
		2 pounds chicken wings, wings and drummettes separated
		1/4 cup soy sauce
		2 tablespoons Sherry vinegar
		3/4 cup Coca-Cola - I used the kind with real sugar
		2 green onions, chopped
		Toasted sesame seeds
		2 tablespoons vegetable oilDirections:
		Marinate the chicken wings in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of wings.
		In a small bowl, combine remaining soy sauce, Coca Cola, and vinegar.
		Heat oil in a large skillet.
		Sear chicken wings until browned - about 3 minutes on each side.
		Add soy-coke mixture and bring to a simmer.
		Simmer over very low heat, uncovered, until the sauce is reduced, about 25 minutes.
Serve chicken topped with sesame seeds and chopped green onion.
Enjoy!


Question: How should the chicken wings be marinated for making 'Coca Cola Chicken Wings,' and for how long?

To make 'Coca Cola Chicken Wings,' the chicken wings should be marinated in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of the wings.<PIC>


Question: What ingredients do I need to mix together for making 'Cheesy Potatoes (AKA Mormon Funeral Potatoes)'?

To prepare the filling for 'Cheesy Potatoes (AKA Mormon Funeral Potatoes),' mix the thawed potatoes, cream of chicken soup, sour cream, onion, cheddar jack cheese, Velveeta cheese, one stick of melted butter, and salt in a large bowl.<PIC>


Question: What is the process for removing the skin from the pork belly when preparing to make pancetta?

To prepare for making pancetta, the skin must be removed from the pork belly. This is done by separating the skin from the fat layer in one corner of the pork belly and then making short horizontal cuts while pulling the skin back.<PIC>


Question: What are the steps to securely install the new hooks onto the grill shelf in the 'Grill Hook Upgrade'?

To securely install the new hooks onto the grill shelf in the 'Grill Hook Upgrade,' begin by placing one M6 nut on the hook before threading it into the shelf. Then, install a second M6 nut on the opposite side. Once the hook is positioned to point upwards, tighten both nuts to ensure it does not turn or move out of place.<PIC>


Question: For making 'How to Make Great Burgers at Home,' what is the recommended method for forming burger patties?

When making 'How to Make Great Burgers at Home,' the recommended method for forming burger patties is to be gentle and avoid mixing the ground beef excessively. This ensures that you achieve a better burger by minimizing overworking the meat.<PIC>


Question: What should you do after draining the grease from the cooked hamburger when making 'authentic hamburger gravy'?

After draining the grease from the cooked hamburger in 'authentic hamburger gravy,' you should return the skillet to the burner.<PIC>


Question: What’s the best way to create a delightful cinnamon sugar mixture that enhances my favorite treats?

Introduction: How to Make Cinnamon Sugar. <PIC>
This is an Instructable on how to make cinnamon sugar...
You can use cinnamon sugar on buttered toast or topping for quick breads, cobblers, muffins, coffee cakes, oatmeal, applesauce or just about any dessert or breakfast bread. Step 1: Ratio. <PIC> Ingredients:
	Typical proportions of sugar to cinnamon range from 3:1 to 16:1.
	1/4 cup granulated sugar to 3-4 teaspoons ground cinnamon. (4:1 to 3:1)
	1/4 cup granulated sugar mixed with 2-3 teaspoon ground cinnamon. (6:1 to 4:1)
	1/2 cup granulated sugar to 1 tablespoon ground cinnamon. (8:1)
	1/2 cup granulated sugar to 2 teaspoons ground cinnamon. (12:1)
	1/2 cup granulated sugar to 1 1/2 teaspoons ground cinnamon (16:1)Note: I find that my favorite ratio is (16:1) but included the others for you to decide. Step 2: Mixing Ingredients. <PIC> Mixin'
	I find this step to be the most troubling, It never ceases to amaze me how well the two substances mix... they must have been meant for each other.
	I suggest getting a container that has a lid and mixing by shaking, if you are totally clueless to what I just said then look at the pictures... Step 3: Enjoying. <PIC>
Nom Nom, congratulations you made cinnamon sugar...  that is if you were successful other wise you may have created a hazardous bi-product of sugar and unidentified materials.  If you have indeed created a disaster I suggest disposing of it and starting over.
All feed back is welcome, thanks.


Question: What are the typical sugar-to-cinnamon proportions for making cinnamon sugar, and which ratio do you prefer?

The typical proportions of sugar to cinnamon for making cinnamon sugar range from 3:1 to 16:1. My preferred ratio is 16:1.<PIC>


Question: What are the essential steps to create a delicious vegetable rice cooked in coconut milk?

Introduction: Vegetable Rice Cooked With Coconut Milk. <PIC> The rich and creamy coconut milk vegetable rice is an easy to cook dish that is cooked with basmati rice (long grain) ,coconut milk, vegetables and spices.Since the coconut milk is rich, creamy and bit sweeter than cow's milk, it is considered as vegan alternative for milk in many recipes.This coconut milk vegetable rice is so tasty it even makes a great recipe for your loved ones lunch box too. Try this easy yet tasty recipe and enjoy!!! Step 1: Ingredients. <PIC> 1) Basumati Rice (or Long grain rice) - 1 Cup 2) Coconut Milk - 1 Cup 3) Bay leaf - 14) Cinnamon stick - 15) Cardamom - 2 6) Cloves - 47) Green Chilli - 1 (add more if you need it spicy)8) Cumin seeds - 1 tsp9) Crushed Ginger(1" piece) and Garlic (2 pods) 10) Chopped onion - 1/3 Cup11) Chopped Carrot - 1/3 Cup12) Chopped Potato - 1/3 Cup 13) Green Peas - 1/3 Cup 14) Butter - 1 Tbsp15) Chopped Mint leaves - 4 -5 strands16) Chopped Cilantro - 4-5 strands 17) Lemon juice - 1 tsp18) Water - 1 Cup Step 2: Sauteing the Vegetables . <PIC> 1) Place a pan on medium heat and add the butter.2) Once the butter melts, add in the cinnamon stick,cardamom, bay leaf, cloves, cumin seeds, ginger garlic, green chilli and saute for 2 min.3) Then add the onions and half of chopped mint leaves and cilantro leaves. 4) Keep sauteing and adding on all the vegetables one by one.5) Now add the salt and cover the pan and cook on low heat till the vegetables are 75 % done.( Add little water if the vegetables stick to the pan.) Step 3: Cooking the Rice in Coconut Milk . <PIC> 1) In a electric cooker, add the soaked and drained rice.2) To that add in the sauteed vegetables,lemon juice, coconut milk, remaining mint and coriander leaves and mix.3) Then add 1 Cup water(For 1 Cup rice = 1 Cup coconut milk + 1 Cup water ). Proportion of coconut milk and water can be altered as per your taste buds. For more creamier taste increase the coconut milk and reduce the water.4) Now check for the seasoning (salt) and add if necessary. Later this point seasoning is not possible.5) Cover the lid and allow it to cook. Cooks approximately for 20 min. 6) Once cooked, switch off the cooker and allow it sit for few minutes (5 min)Preparing the yogurt side:To the 1/2 cup of  yogurt, add some grated carrots, diced onions, chopped coriander leaves and salt. Mix everything well. Yogurt side is done !!! Enjoy this rich and creamy coconut milk vegetable rice and the side with your loved ones!!!


Question: After adding the sautéed vegetables, lemon juice, and coconut milk to the soaked rice for making 'Vegetable Rice Cooked With Coconut Milk,' what steps should I take next?

After adding the sautéed vegetables, lemon juice, and coconut milk to the soaked rice in the electric cooker, you should add 1 Cup of water, check for seasoning (salt), cover the lid, and allow it to cook for approximately 20 minutes.<PIC>


Question: What is the best way to prepare a refreshing chilled cucumber and yogurt soup for a hot summer day?

Introduction: Refreshing Chilled Cucumber & Yogurt Soup Recipe. <PIC> Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have  to do is cut, blend, chill & serve!www.happyfoodstube.com/chilled-cucumber-yogurt-soup Step 1: Ingredients:. 3 Medium cucumbers (500 g) 6 Table spoons Greek yogurt2 Table spoons Fresh Flat leaf Parsley2 Table spoons Fresh Dill1 small – medium onion½ Tea spoon SaltBlack Pepper to tasteOptional: Lemon juice (1 Table spoon)Serves – 2Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processorPeel & cut the onion & add to the bowl/food processor.Add Greek yogurt, parley (leaves, no  stems), dill (discard the hard stems), salt, pepper and mix using a hand  blender or the food processor.When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).Cover with cling film and place in your fridge for several hours or overnight.Serve cold. Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=JBqjlugO45Q Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube


Question: What ingredients are needed for the 'Refreshing Chilled Cucumber & Yogurt Soup,' and how should they be prepared before blending?

To make 'Refreshing Chilled Cucumber & Yogurt Soup,' the ingredients needed are 3 medium cucumbers, 6 tablespoons Greek yogurt, 2 tablespoons fresh flat-leaf parsley, 2 tablespoons fresh dill, 1 small to medium onion, salt, and black pepper. The cucumbers should be washed, peeled, and cut into chunks, and the onion should be peeled and cut before blending.


Question: What’s the best way to prepare Spinach & Feta Triangles using Mountain Bread?

Introduction: Mountain Bread™ - Spinach & Feta Triangles. We've kept this delicious Spinach & Feta Triangles really basic, you can alter it the way you like!Replace pastry or dough for Mountain Bread and you have a delicious healthier alternative!What you need:Mountain Bread of choiceFeta 250gSpinach 200g Step 1: . Pre-heat oven to 180ºc (356ºf). Combine feta and spinach and mix together. Step 2: . Cut the Mountain Bread into 2. Place the feta and spinach mixture in the corner. Start to form a triangle by lifting the bottom corner up. Follow along until you can't fold anymore.Use water to seal the edge. Step 3: . Place the triangles onto a lightly sprayed oven tray and place in the oven for 5-10 minutes or until golden and crispy. Step 4: . Subscribe and Follow Us to get the latest UpdatesWebsite: mountainbread.com.auYoutube | Facebook | Instagram | Pinterest | Twitter | Google+


Question: How should the Mountain Bread be prepared before adding the feta and spinach mixture for making Spinach & Feta Triangles?

Before adding the feta and spinach mixture for making Spinach & Feta Triangles, the Mountain Bread should be cut into 2. Then, place the feta and spinach mixture in one corner and start forming a triangle by lifting the bottom corner up, using water to seal the edges.


Question: What is the process for making a traditional Swiss Sunday Zopf that’s perfect for brunch?

Introduction: Swiss Sunday Zopf. <PIC> The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread.
It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. Later on they buried a bread loaf in this shape instead of their hair. This bread has been known in Switzerland since the middle of the 15th Century.
We like to eat late on Sundays and have a Brunch instead of breakfast. Most often my people scream for a Zopf.... Step 1: . <PIC> This is my favorite recipe:
1 kg strong bread flour
1 Tbsp Salt
150 g soft Butter
14 g of dried Yeast (or 42 g fresh Yeast)
500 ml warm Milk
1 Egg and 1 Tbsp Oil for the glaze
I usually work the dough with my trusty kitchen machine, but you can make it also by hand.
Pour the flour in to a bowl. Add the soft butter cut into pieces into the middle of this mixture. Sprinkle the dried yeast into some of the warm milk (please be careful not to make it too hot!) The fresh yeast can be dissolved with a little sugar. Add this to the flour and then add the rest of the warm milk.
Mix this all together and knead to an elastic dough. Once the dough comes together add the salt and go on kneading. With a kitchen machine it only needs 5-10 minutes. By hand it might need longer, the dough will have some air bubbles if cut into it.
Leave covered in an oiled bowl for at least 2 hours until the dough has doubled in size. Step 2: . <PIC> Now we need to form the bread:
Put the dough on a floured surface and cut into two pieces. Roll out these pieces into rectangles of the same size and roll them up tightly. You have now two long "sausages" of the same length. Roll them a little, so that the ends are slightly thinner.
Now follow the hand drawn picture if you want a traditional Swiss braiding style Zopf with two dough rolls.
Don't get discouraged if it does not look nice the first time. It looks easy but it needs practice.  Step 3: . <PIC> Or follow the photographs if you want to braid with 4 rolls. Step 4: . <PIC> Or you could also just twist the dough together to create a simple form.  Step 5: . <PIC> Leave the Zopf to rest under a damp cloth for another 30 minutes.
Brush with a mixture of one egg and 1 tbsp oil; this will give the bread a nice golden shine.
Then bake at 200 C for 45 minutes.
Have a wonderful Sunday with the Swiss Sunday Zopf!


Question: What is the process for forming the bread for 'Swiss Sunday Zopf' after the dough has risen?

To form the bread for 'Swiss Sunday Zopf' after the dough has risen, you should place the dough on a floured surface, cut it into two pieces, roll each piece into rectangles of the same size, and then roll them up tightly to create two long 'sausages' of equal length.<PIC>


Question: What’s the best way to prepare a delicious orange ginger chia seed pudding from scratch?

Introduction: Do You Want to Grab an Orange Ginger Chia Seed Pudding?. <PIC> I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :) These are HEALTHY PUDDINGS, VERY EASY TO MAKE, VERY FILLING                           YUMMYLISCIOUS TOO! :)   They are VEGAN & GLUTEN-FREE!Recipe: For 6 smaller puddingsIngredients: * For the puddings: 1/2 cup chia seeds ( 82 gr ) 300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug! 1 teaspoon ground ginger 1/3 cup freshly squeezed orange juice ( 80 ml ) to add some sweetness: 1 teaspoon maple syrup, grade C * For the chocolate dipped oranges:1 fresh orange, peeled, white bits & pits removed, cut into segments without skin 1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate Method:1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ). 2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxxYou can find this delicious recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/06/orange-ginger-chia-puddings/


Question: What is the process for mixing chia seeds with ginger tea when making 'Do You Want to Grab an Orange Ginger Chia Seed Pudding,' and how long should they sit?

When making 'Do You Want to Grab an Orange Ginger Chia Seed Pudding,' you should pour the freshly brewed ginger tea over the chia seeds and stir them well together. After mixing, let the mixture sit for 15 minutes, stirring often.<PIC>


Question: What should you do with each biscuit before layering them in the pan for 'Soursop Cake - Torta De Guanabana'?

Before layering them in the pan for 'Soursop Cake - Torta De Guanabana,' each biscuit should be soaked in milk for about 3 seconds on each side.<PIC>


Question: What’s the best way to create delightful chocolate heart-shaped candies for Valentine's Day?

Introduction: Chocolate Valentines. <PIC> This Valentine's day I made some chocolate heart shaped candies to share with my family and friends. It was a simple and delicious way to celebrate the holiday!
All you need is:
A candy mold: I suggest a silicone ice cube tray
Chocolate Chips: The better the chips, the better the chocolates
Additions to the chocolates: Marshmallows, potato chips, chili powder if its dark chocolate, crushed almonds, peanut butter, coconut shavings, cereal such as rice crispies, another kind of chocolate, jelly etc.
Toppings for the chocolates: Sprinkles, smaller candies, nuts, or cocoa powder Step 1: Melting the Chocolate. <PIC> Double boiler: If you don't have one of these I suggest:
1) Fill up a saucepan with about 2 inches or more of water.
2) Put a metal mixing bowl on top of the saucepan but do not allow the water to touch the bowl.
3) Next put the chocolate chips in the mixing bowl and mix constantly, do not allow the chocolate to burn.
In a microwave:
1) Use a microwave safe bowl for this part
2) Add one layer of chocolate chips of your choosing to the bowl and microwave for 30 second increments. Mix after each session to see if it is fluid.
3) After each microwaving session, mix the chips, sometimes they will just melt when exposed to a different part of the bowl.
* Every microwave works differently but the melting process will vary so this may take a few tries before perfection. In my microwave it took 2 30 second sessions for one layer of chocolate chips. Be careful not to burn them, and keep in mind that different chocolates will melt differently* Step 2: Molding the Chocolates. <PIC> Now that your chocolate is melted, you can pour it into your molds (or ice cube tray)
This is a good time to chop up any other ingredients that you will want to add to your chocolates.
Here are some suggestions of chocolates to make before you add them to the mold:
(All recipes are for an estimated 1/4-1/3 cup of chocolate chips
Almond Clusters: Chop up very finely (crush even) about 1/4 of a cup of almonds for every 1/3 cup melted chocolate chips and mix
Coconut Clusters: Mix melted chocolate chips with coconut flakes, you can also put an almond (whole or half) on top for aesthetic reasons (Remember if you want something on top of your chocolate, you might want it to be the first thing you put in the mold depending on the size of it)
Peppermint Hearts: Add 1 tsp. of peppermint extract to your melted chocolate chips
Orange Hearts: Add 1 tsp. of orange extract to your melted chocolate chips
Peanut Cluster: Chop about 1/4 cup of peanuts for every 1/3 cup melted chocolate chips and mix
Always experiment! If worst comes to worst, you can eat the misfits :) Step 3: Toppings!. <PIC>
Be creative! Add whatever you want to the top of your chocolates
Sprinkles, nuts, candy covered chocolates, etc.
You can foreshadow what kind of flavor the chocolate will be by adding different toppings for different chocolate types.
You can fill up a quart size plastic bag with some melted chocolate and then cut a hole in one of the corners to create a patter on top of your chocolate like, zigzags, hatched marks, polka dots, and anything you can think of, you can even spell something out with multiple chocolates
*** Do not refrigerate or freeze your chocolates!! They will discolor due to an increased rate of oxidation, and although they will not taste any different, they will look less desirable (to some)  room temperature is the longer way, but the prettier way ***


Question: What methods can be used to melt chocolate chips for making 'Chocolate Valentines'?

To make 'Chocolate Valentines,' you can use either a double boiler or a microwave to melt the chocolate chips.<PIC>


Question: After mixing the dough for 'Melted Snowmen Cookies,' what steps should I take to chill it, and how long should I chill it for?

After mixing the dough for 'Melted Snowmen Cookies,' you should cover it and chill it in the refrigerator for 4 hours or overnight. If you chill it overnight, make sure to let it sit at room temperature for 30 minutes before rolling it out.<PIC>


Question: What are the steps to prepare the jelly half of a Peanut Butter and Jelly Sandwich?

To prepare the jelly half of a Peanut Butter and Jelly Sandwich, first, open the jar of jelly. Then, use a knife to remove some jelly from the jar and spread it onto one side of a slice of bread, adjusting the amount according to your personal taste. Finally, close the jar of jelly.<PIC>


Question: What’s the best way to prepare a flavorful chicken biryani from scratch?

Introduction: Prepare Delicious Chicken Biryani. <PIC> I was soooo happy to see the Indian food contest, finally I was inspired to cook my favorite dish , chicken biryani with egg bhuna. There is a number of chicken biryani recipes but I've chosen my favorite one and hope you like! So, don't wait, gather all the ingredients and start cooking :) Step 1: Ingredients. To make this chicken biryani dish, you'll need(For a dish of 5-6):Pilao rice - 300 gramsChicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tsp Step 2: Prepare All the Ingrediants. <PIC> To cook biryani or any kind of rice dish it's better to use a pot with a round bottom. *Take a bowl and soak the rice in water,  while you prepare the rest. *Slice the onions length wise, *Prepare garlic and ginger paste, *Cut the chicken into small pieces (as many pieces as you want) and mix it with yogurt.  Step 3: Cook the Chicken. <PIC> Take a pot with a round bottom and heat 4 tbsp of soybean oil over medium heat.Add chopped onions to the oil and fry them for 3-4 minutes but don't let the onions turn brown After 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well.Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk. Step 4: Add Rice and Wait. <PIC> After the chicken is cooked it is time to add the rice.Add a cup of water in the pot, so that you can mix the rice with the chicken gravy easily.Add the rice to the chicken gravy, also add some water. While adding water keep in mind that the water level must be at least an inch higher than the rice level.Cover the pot and wait until the rice is cooked.Keep the pot in low flame and wait until the rice is cooked. Before taking the pot off from the cooker add green chilli and black peppers. Now serve the the biryani while hot. Enjoy!


Question: After the chicken is cooked for 'chicken-biryani-1,' what steps should be taken to add rice and manage the pot?

After the chicken is cooked for 'chicken-biryani-1,' you should add a cup of water to the pot and then add the rice to the chicken gravy. The pot should be covered and kept on low flame until the rice is cooked.<PIC>


Question: What is the overall process for creating delicious whipped cream-filled Kirby doughnuts?

Introduction: Whipped Cream-Filled Kirby Doughnuts (Donuts). <PIC> WHIPPED CREAM-FILLED KIRBY DOUGHNUTS (DONUTS)FOLLOW ME ON SOCIAL MEDIA! YouTube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter:  https://twitter.com/FactoryTreatInstagram:  https://instagram.com/treat.factory/ Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/pages/Treat-...Website:  http://www.thetreatfactory.com/ Step 1: DOUGHNUT DOUGH . <PIC> 6tbsp Water (Warm)2 & 1/2tbsp Drive Active Yeast 118ml / 1/2 Cup Buttermilk 3tbsp Milk (Warm) 2 Large Eggs + 1 Egg Yolk 1tsp Vanilla Extract 75g  / 1/3 Cup Caster Sugar 437g / 3 & 1/3 Cups Plain Flour 1tsp SaltAdd the yeast to the warm water along with 1tbsp of sugar and leave to sit for 5 minutes. Whisk the eggs, buttermilk, milk and vanilla extract together. Add the wet mixture and sugar to a stand mixture and beat together. Add the yeast and then the butter, beating after each addition. Sift 1/3 of the flour with the salt and beat until incorporated with the mixture. Sift in the remaining flour and knead the dough for 5 minutes using a dough hook attachment. Bring the dough together on a floured surface. Leave the dough to rise for 1 hour in an oiled bowl covered with plastic wrap. Once the dough has risen, punch the air out and roll the dough out on a floured surface. Use a cookie cutter to cut out the doughnuts. Place the doughnuts on pieces of parchment paper to rise for 30 minutes. Fry the doughnuts at 180 degrees C for 1 minute. (30 seconds on each side)Place the doughnuts on paper towels to remove the excess oil. Step 2: ICING. <PIC> Icing SugarMilk Vanilla Extract Food Colouring: Pink, Black & BlueMix the icing sugar, milk and vanilla extract together. Add the pink food colouring to the icing and mix together. Dip the the doughnuts in the pink icing and leave to dry.  Mix together white, black and blue icing and use a toothpick to draw on Kirby'a face. Step 3: WHIPPED CREAM. <PIC> 350ml / 1 & 1/2 Cups Heavy Cream2tbsp Icing Sugar 1tsp Vanilla Extract Add all the ingredients to a stand mixer and beat until the soft peak stage. Poke a hole in the side of the doughnuts and pipe the whipped cream inside. Step 4: ENJOY!. <PIC>


Question: What ingredients are needed to prepare the whipped cream for 'Whipped Cream-Filled Kirby Doughnuts,' and how should they be mixed?

To prepare the whipped cream for 'Whipped Cream-Filled Kirby Doughnuts,' you will need 350ml / 1 & 1/2 Cups of Heavy Cream, 2 tablespoons of Icing Sugar, and 1 teaspoon of Vanilla Extract. Combine all these ingredients in a stand mixer and beat them until you reach the soft peak stage.<PIC>


Question: What’s the best way to prepare a batch of slightly-aged eggnog that will impress your friends and family?

Introduction: Slightly Aged Eggnog . <PIC> I started making scratch eggnog a few years ago and fell in love. I have tried a few different recipes and have enjoyed them, but decided to come up with a new edition after analyzing the ingredients in several top recipes (see spreadsheet). Most of the other family members are not eggnog fans (yet) so for now there is more for me! My method is based mostly off of the one found on www.thekitchn.com and they describe the benefits of aging your nog for a few days or longer pretty well. They also stick with the basics as far as ingredients. So let's do it! By the way, it does not have any pineapple or tangerine in it, those were just festive staging touches.  Step 1: Getting Ready . <PIC> Get the ingredients that you will need together: what's great is they are mostly staples that you may already have. As you can see, this is the bottom shelf, slightly lighter version. Feel free to class it up with high end bourbon, richer cream, etc. I want mine to fit into two 750 ml bottles so that is how I chose my amounts. 6 eggs - separated 1 cup sugar 2 cups milk 1 cup half and half 1 cup bourbon  Step 2: Mix It Up . <PIC> Add the egg yolks to a bowl and combine with sugar using a whisk until fully incorporated and the mixture is smooth. Reserve the egg whites in a separate jar until serving. Add in milk and cream and whisk to dissolve the sugar. Lastly, add the bourbon to the mix and whisk it in. Then pour the nog into your bottles.  Step 3: Set It Aside . <PIC> Putting the eggnog on the shelf in the fridge for a few days will let the flavors meld and give it a slightly thicker texture. In addition, you now have a fully prepared concoction ready to go when you want it. If you plan on aging for more than one day, freezing the egg whites is a good idea. The alcohol in the mixture acts as a preservative and also makes the raw eggs much safer. However, if you are vulnerable (young, old, pregnant or sick) find a recipe that has cooked eggs. Alternatively, the alcohol can be omitted for merrymakers of all ages, but it should not be aged in that case.  Step 4: Make Merry! . <PIC> To serve, thaw then whip the egg whites and fold them in with the bottled eggnog. Pour into cocktail glasses or whatever festive vessels you have on hand (think moose antler glasses from Christmas Vacation). Nutmeg is traditionally used as a garnish for eggnog, dusted on top, and it really adds a very nice aroma and taste, not to mention appearance! Happy Holidays!


Question: When preparing 'slightly-aged-eggnog' for serving, how should the egg whites be treated, and what traditional garnish should be used?

To serve 'slightly-aged-eggnog,' the egg whites should be thawed and then whipped before being folded into the bottled eggnog. The traditional garnish recommended is nutmeg, which is dusted on top to enhance the aroma and taste.<PIC>


Question: What is the best way to prepare super easy pan fried fresh green beans for a delicious side dish?

Introduction: Super Easy Pan Fried Fresh Green Beans. <PIC> Super Easy Pan Fried Fresh Green Beans combine string beans, olive oil, garlic, salt, pepper, and water to make a healthy, tasty, quick, and easy side dish. Step 1: . <PIC> 1 pound fresh green beans, washed and trimmed1/2 cup water1 teaspoon olive oil1/2 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/super-easy-pan-fried-fresh-green-beans/For more yummy recipes visit my blog at Mindy's Cooking Obsession!


Question: What ingredients are needed to prepare 'Super Easy Pan Fried Fresh Green Beans'?

To prepare 'Super Easy Pan Fried Fresh Green Beans,' you will need 1 pound of fresh green beans, 1/2 cup of water, 1 teaspoon of olive oil, 1/2 teaspoon of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.<PIC>


Question: How do you prepare the flour mix for 'Mom's Small Batch Shortbread' before combining it with the sugar and butter?

To prepare the flour mix for 'Mom's Small Batch Shortbread,' measure 4 cups of flour and add 1/2 teaspoon of salt, then sift the ingredients together using a whisk to ensure even distribution.<PIC>


Question: What is the best way to prepare a delicious tabule salad bursting with fresh flavors?

Introduction: Tabule. <PIC> The origin of this salad is Syria and Lebanon. Tabule is mostly served in Meze (selection of small dishes served as a course or as appetizers). The main ingredients are tomato, parsley and bulgur.   Step 1: Tabule Ingredients. <PIC> ·        3 big bunch of parsley ·        ¼ tomato·        2 escallion·        ¼ fine bulgur (one cup)·        ½ olive oil·        2 lemon (fresh pressed lemon juice)·        One spoon and half- salt·        Half bunch of peppermint·        Pinch of pepper·        Head of lettuce (optional) Step 2: Tools. Cutting boardknifebig bowljuicer presser Step 3: What Are the Steps of Doing the Salad?. Steps:1.     Wash the all the vegetables really good, so that the dirty is aways- then dry it till it is not wet anymore2.     Cut the parsley/pepper mint fine3.     Then you tale the ¼ bulgur and wash it with water.4.     Then put the bulgur in water with a touch of pressed lemon juice for about 5 min and then stir them so it gets soft.5.      Cut the tomato and the escallion in small pieces which can be see in the picture above6.      After you have cut all the vegetables you put the cutted parsley and peppermint in a bowl 7.     Put then the bulgur, salt, pepper, olive oil and lemon juice in to. Be aware to put only salt, pepper or lemon juice as how you like it. So better ask before 8.     Then stir them Together good9.     At the end put the tomato and the scallion together and then mix them all together 10. Then if you have your salad ready you can eat your Tabule with Head of lettuce which is optional


Question: What’s the best way to create a delicious and rich peanut butter fudge with just three ingredients?

Introduction: EZ 3 Ingredient Pnutbutter Fudge / Faux Reeses Pnutbutter Cups. <PIC> There have been several easy fudge recipes online recently, I combined two, 2 ingredient "recipes" to make my own Step 1: Shopping. <PIC> I had been thinking about making this recipe for awhile, then while shopping I noticed that icing was on sale AND peanutbutter was on sale and so was the powdered sugar.. seemed like fate had stepped in  2, 16oz jars of peanut butter, creamy or crunchy or honey roasted, what ever your favorite brand is    1 can of chocolate icing and 1 of vanilla or buttercream I went with buttercream  1 box of powdered sugar Step 2: Peanutbutter/chocolate Layer. <PIC> empty one jar of peanutbutter and one can of frosting into a bowl, microwave about 2 minutes on high them slowly mix in half a box of powdered sugar (about 2 cups) reheat if it gets thick to quick. When completely mixed pour into a large baking dish and set in refrigerator to begin to set Step 3: Blonde Peanutbutter/buttercream Layer. <PIC> repeat the steps above for the buttercream mix then pour over the chocolate layer and stir to swirl  ok so you could probably do the 2 types at the same time and swirl them but this way I only dirtied one bowl and set of utensils Step 4: For Halloween Party. for our after the haunted house get together I'll be adding red food coloring and a couple drops of hot sauce to make the devils fudge Step 5: Enjoy. it takes several hours to fully set up in the fridge and this treat is VERY rich and sweet. I cut it into about 1" squares. Several people said they taste just like cold reeses peanutbutter cups,


Question: What ingredients do I need for the peanut butter and chocolate layer of 'EZ 3 Ingredient Pnutbutter Fudge,' and how do I prepare it?

To make the peanut butter and chocolate layer of 'EZ 3 Ingredient Pnutbutter Fudge,' you will need one jar of peanut butter and one can of frosting. To prepare it, empty the peanut butter and frosting into a bowl, microwave them for about 2 minutes on high, then slowly mix in half a box of powdered sugar until completely combined. If the mixture gets too thick, you can reheat it.<PIC>


Question: What is the best way to fry an egg until it’s perfectly hard while keeping the outside soft?

Introduction: How to Fry a Hard Egg Without Getting the Outside Crunchy. <PIC> This instructable will show you how to fry a hard egg that's nice and soft on the outside, but hard on the outside. Step 1: How to Set Your Burner at First. Set your burner on a medium to high heat until the egg is brown on both sides. Step 2: How to Set Your Burner for the Last While. Turn your burner down to a low heat. Continue to cook your egg, all the while turning it every so often. When the egg yolk feels hard, take it out of the pan.


Question: For making 'How to Fry a Hard Egg Without Getting the Outside Crunchy,' what burner setting should be used during the initial cooking phase?

For making 'How to Fry a Hard Egg Without Getting the Outside Crunchy,' the burner should be set on medium to high heat during the initial cooking phase until the egg is brown on both sides.


Question: What ingredients do I need to make 'Honey Bun Cake' according to Step 1 of the recipe?

To make 'Honey Bun Cake,' you will need 1 box of yellow cake mix, 1 cup of sour cream, 2 eggs, 1/4 cup of oil, 1 cup of brown sugar, 1 tablespoon of cinnamon, 1 cup of powdered sugar, and warm water.<PIC>


Question: What’s the exciting process for creating delicious S'mores Berries filled with fruity goodness?

Introduction: S'mores Berries. <PIC> Strawberries filled with campfire s'mores happiness. Enjoy them while they last! Step 1: Things You Will Need. <PIC> Ingredients:Graham CrackersMini MarshmallowsChocolate ChipsStrawberriesSugar -----------------Tools:Aluminum Foil (to hold your berries)An egg carton (to us as a mold for your berry holders)(I used the bottom of a cake pop tray I found at the thrift store as my holder) Step 2: Prepping Your Strawberries. <PIC> 1. Remove the tops from your strawberries and carefully hollow out the insides. 2. Place them in a seal-able container with a small amount of water. Then add a couple spoonfuls of sugar (this will help make the water a syrupy adhesive to make the graham cracker stick better)3. Gently shake your container to help mix the sugar water, than place in the refrigerator for a few hours to let the syrup set. Step 3: Other Prepwork. <PIC> 1. Crush your graham crackers into powder. You will not need a lot of them, a little goes a long way in this recipe.2. Using your egg carton as a mold, form your aluminum foil into strawberry holders. Step 4: Making Your S'mores Berries. <PIC> 1. Fill your strawberry about half way full of chocolate chips2. Then stuff the top half with marshmallows.3. Now roll the strawberry in the graham cracker dust. You can dip it into the sugar water first to get it wet enough for a good cracker coating.4. Place your berries into the holders and heat over grill until marshmallows have fully melted.5. Let cool for a minute or two before serving.------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contest found at the top of the page and check out my other recipes here


Question: What steps should I follow to prepare the strawberries for making 'S'mores Berries'?

To prepare the strawberries for 'S'mores Berries,' you should remove the tops and carefully hollow out the insides.<PIC>


Question: What’s the best way to whip up a delicious faux energy drink when you're running low on sleep?

Introduction: Cheap Faux Energy Drinks for the Sleep Deprived. <PIC>  Step 1: Tools and Supplies. <PIC> Tools- Coffee Maker- Refrigerator- Glass Bottle (Plastic will dissolve and taste bad)- Funnel (Mine is the top of a Two Liter Bottle)- Spoon- Bandanna- HammerSupplies- Coffee Grounds- Sugar or Honey- Coffee Filters Step 2: Make Da Coffee. <PIC> 1) Put the coffee filter in the Coffee Maker2) Pour the Water into the Coffee Maker3) Put the Pot under the Coffee Maker4) Put the Grounds on to the Filter5) Close the Top5) Turn on the Coffee Pot6) If you didn't know how to do that hit yourself in the face with a hammer Step 3: Pour Da Coffee and Add Da Stuff. <PIC> Now you need to add that hot coffee to the bottle with the sweet stuff.1) Get your glass bottle2) Put it in the sink3) Put the funnel on it4) Pour the Coffee in but leave room for sweet stuff5) Get your chosen sweet thing.6) Pour Chosen sweet thing in.7) Take some extra coffee and wash the sweet stuff you spilled into the bottle8) Cap a bitch9) Shake Step 4: Chill Da Drink. <PIC> 1) Take da Bandanna and pick up the bottle2) Put the bottle in fridge3) Close the fridge Step 5: Sleep Less!. <PIC> Now you have a delicious way to pump your body full of caffeine but not rid your wallet of money.Study on


Question: What are the steps to prepare coffee using a coffee maker for the recipe 'Cheap Faux Energy Drinks for the Sleep Deprived'?

To prepare coffee for 'Cheap Faux Energy Drinks for the Sleep Deprived,' follow these steps: 1) Place the coffee filter in the coffee maker, 2) Pour water into the coffee maker, 3) Position the pot beneath the coffee maker, 4) Add the coffee grounds onto the filter, 5) Close the top of the coffee maker, and 6) Turn on the coffee pot.<PIC>


Question: What is the process for creating an accurate beer scale to measure your beer's weight?

Introduction: Accurate Beer Scale. <PIC>  Step 1: How to Build It.. <PIC> First, you need a few things. Here is a list.     1. Arduino Board     2. AD620 In-Amp     3. WH-B05 Scale from Amazon     4. ICL7660 Voltage Converter     5. Misc Electrolytic Caps     6. Misc Resistors     7. Hook-up Wire     8. XBee Modules (Needed for wireless communication, but not required)     9. Normaly Open Push Button (For taring, or zeroing out the scale) I want to stay away from a wire by wire description of all of the connections. I will go into a bunch of detail and explain some of the less obvious connections. Feel free to contact me if you have any specific questions. I'd be happy to answer them. Ok, here we go... Lets start left to right on the circuit board. For a bigger image, go to the pics page. The first chip is the AD620. Across pins one and eight are two 56 ohm resistors in parallel, giving us 28 ohms. If you look at the data sheet, that gives us close to a gain of 10,000. Seems to work for me, you may need to vary a bit. Pin 4 is -5V coming from the ICL7660. Look at the data sheet for cap values (10uF) and get your V(in) from the regulated 5V from the Arduino. Pin 7 of the AD620 is 5V. Pin 6, the output, the all IMPORTANT output! Notice the resistor and cap? This is our RC filter that smoothes the output. Without it the values jump all over the place. I you put the wire to the Arduino analog input in between the resistor and the cap, we get an ALMOST perfectly steady value. I used a 1K resistor and a 100uF cap. I played with the cap value a lot and 100uF seemed to work the best. If you find something better, please let me know. Now this only gave me a number. I needed to change that number into something meaningful, ounces. To do this I weighed a bunch of things with my wifes postal scale and also weighed them with my scale. After doing the math, I discovered that dividing the analog reading by 10.65 gave me almost perfect results. I was happy. The tie wrapped blue wire in the middle goes to the Arduino. We'll get to those. The green LED is very important. It tells me when the current measurement is done. Very important. So also is the blue pushbutton. Here's why. As of this version, the procedure for getting the weight of beer is as follows:        1. Press the blue button. This tares or zeros out the scale. Everytime a digital scale is turned on it takes a moment before it reads. It has to compensate for the load cell because temperature affects its readings. We do the same. It doesn't send a zero to the arduino. Mine is a value of about 120. I take 100 readings of the output once the button is pressed and the average of those become my "zero". When the green LED blinks rapidly 2 times, pauses and repeats, taring is done. 2 . Set the container, empty or partailly filled, on the scale and wait until the green LED blinks 2 times, slowly. This gets that weight of the container so we can subtract that from the weight of the container and the beer for a beer only value. The LED is now blinking 3 times rapidly, pausing, and repeating. 3. Pour your beer and set it on the scale. I programmed a 500ms delay before weighing to compensate for the jostling of the beer. Wait for the green LED blink 3 times slowly and go off and there you have it, a weight of only beer sent directly to your PC. If your PC is next to your keg, you don't need XBee. If not, you do or we could work on a WiFi version too! *NOTE: The 2 rapid blinks means you are on step 2 (set container on scale), and 3 rapid blinks means step 3 (waiting for full glass or container). Ok, back to the circuit. the green LED has its cathode going to a 220 ohm resistor and then to ground. The anode is the white wire going to the Arduino, pin 12. The push button has one point connected to 5V, and the other with a resistor (10k) going to ground. In between the resistor and the button is the red wire going to the Arduino, pin 2(NOW USING INTERRUPT!!!). The red and black wires leaving the bottom of the pic go to a 9VDC wall wort that powers the entire system including the Arduino. When I was experimenting with the load cell, I found that it worked best with 3.3V. The scale out ot the box used two AA bateries in series which is approximately 3.0V, so this made sense. This load cell had four wires, which is pretty common. It had /- excitation and /- signal. The negative excitation goes to ground. The black wire coming from the left is the negative excitation voltage. The green wire goes to the positive excitation, and is the 3.3V from the Arduino. The red and white wires coming from the left are signal for red and - signal for white. What was cool about the scale that I bought and had no idea of beforehand, was that all four wires were labeled on the circuit board that the load cell was connected to! Red and black to the /- voltage, and the blue to signal and white to - signal. I'm not sure what the "I" stands for, but it ended up being signal. Also, I'm not sure why I didn't use red and black for voltage on my board, I just didn't. Feel free to change it on yours. The Arduino board is pretty simple. Moving from left to right. The blue wire which connects to the green wire is the analog input. Even though it is hard to see, the next wire, red, is the regulated 5V that feeds the breadboard. The next wire, also red, comes from the 3.3V on the Arduino and goes to the Aref and the white wire (again, hard to see, sorry!) back to the breadboard to power the load cell. The next wire, black, is ground. It is very important to "common" your grounds when using multiple power supplies and/or devices. Last, but not least, is the feed from the wall wort to power up the Arduino. That is it for connections! Shall we talk about code? Step 2: Coding It All. <PIC> Coding the Arduino was pretty simple. Here is the code. Just upload to the Arduino, make all connections, and you are ready to go. Here is my completed scale. Again, the packaging stinks, but I wanted to get it up and running. I'll work on a better package. If you come up with something, let me know. After powering up the system, the value of the variable "fullKeg" is stored and every weight is then continuously subtracted giving you the values of tare, glass weight, beer weight, and the weight of beer left along with the percenatge of the keg on your serial monitor. I'm working on the VB.Net code. To reset the system after a new keg has been installed either power the system down or press the reset button. Here's the Arduino code: int dataInPin = 5; int goPin = 12; //int tarePin = 8; volatile int Flag = 0; int quickDelay = 100; int smallDelay = 500; int bigDelay = 1000; int checkVal; int tareVal; int glassVal; int beerVal; long fullKeg; float kegWeight; float percentLeft; void setup()   {     fullKeg = 2070;  //full keg = 2070 (weight) ounces approx.     kegWeight = fullKeg;     percentLeft = 100;     //pinMode(tarePin, INPUT);     pinMode(goPin, OUTPUT);     digitalWrite(goPin, LOW);     Serial.begin(9600);     analogReference(EXTERNAL);     attachInterrupt(0, StartUp, CHANGE);   }   void loop()   {      //if (digitalRead(tarePin) == HIGH)      if (Flag == 7)       {         digitalWrite(goPin, LOW);         tareVal = 0;         tareVal = Tare();         Flag = 1;         digitalWrite(goPin, HIGH);         delay(bigDelay);       }     while (Flag == 1)       {         digitalWrite(goPin, LOW);         delay(quickDelay);         digitalWrite(goPin, HIGH);         delay(quickDelay);         digitalWrite(goPin, LOW);         delay(quickDelay);         digitalWrite(goPin, HIGH);         delay(quickDelay);         checkVal = 0;         checkVal = Tare();         if (checkVal > (tareVal 5))           {             delay(smallDelay);             glassVal = 0;             digitalWrite(goPin, LOW);             glassVal = Glass(tareVal);             Flag = 2;             digitalWrite(goPin, HIGH);             delay(smallDelay);             digitalWrite(goPin, LOW);             delay(smallDelay);             digitalWrite(goPin, HIGH);             delay(smallDelay);           }        }      while (Flag == 2)        {          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          digitalWrite(goPin, LOW);          delay(quickDelay);          digitalWrite(goPin, HIGH);          delay(quickDelay);          checkVal = 0;          checkVal = Tare();          if (checkVal > (glassVal tareVal 5))            {              delay(smallDelay);              beerVal = 0;              digitalWrite(goPin, LOW);              beerVal = Beer(glassVal, tareVal);              Flag = 0;              kegWeight = kegWeight - (beerVal / 10.65);              percentLeft = ((kegWeight / fullKeg) * 100);              Serial.print(beerVal / 10.65);              Serial.print("\r");              Serial.print(kegWeight);              Serial.print("\r");              Serial.print(percentLeft);              Serial.print("\r");              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);              delay(smallDelay);              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);              delay(smallDelay);              digitalWrite(goPin, HIGH);              delay(smallDelay);              digitalWrite(goPin, LOW);            }         }   }   void StartUp()   {     Flag = 7;   }   int Tare()   {     long Total = 0;     for (int i = 0; i < 100; i )      {        Total = Total analogRead(dataInPin);        delay(10);      }     Total = (Total / 100);     return Total;   }   int Glass(int NewTare)   {     long GlassWeight = 0;     for (int i = 0; i < 100; i )       {         GlassWeight = GlassWeight analogRead(dataInPin);         delay(10);       }     GlassWeight = ((GlassWeight / 100) - NewTare);     return GlassWeight;   }   int Beer(int NewGlass, int NewTare2)   {     long BeerWeight = 0;     for (int i = 0; i < 100; i )       {         BeerWeight = BeerWeight analogRead(dataInPin);         delay(10);       }     BeerWeight = ((BeerWeight / 100) - (NewGlass NewTare2));     return BeerWeight;   } Copy and paste into the Adrduino IDE. The code assumes you are using a 1/2 barrel, 2070 ounces. If it is a 1/4 barrel, change the value of "fullKeg" to 1035. *EDIT* (11/10/13) The code now uses one of the interrupts (see wire connections) to reset and start a read over in case of an error. I noticed that sometimes the scale would skip a step and read nothing. This helps with that. Also, I changed the LED code to blink quickly the number of times equal to the step you were on. One blink didn't tell me if I had just tared the scale or read the glass weight. Oh, and I now have a Windows App!


Question: What components are necessary to build the 'Accurate Beer Scale,' and how does each contribute to its functionality?

To build the 'Accurate Beer Scale,' you need several components: an Arduino Board for processing, an AD620 In-Amp to amplify the signals from the load cell, a WH-B05 Scale to measure weight, an ICL7660 Voltage Converter to provide necessary voltage, various electrolytic capacitors and resistors for filtering and stability, hook-up wire for connections, optional XBee modules for wireless communication, and a Normally Open Push Button for taring the scale. Each component plays a crucial role in ensuring accurate measurements and proper functioning of the scale.<PIC>


Question: What is the process for creating a delicious alfredo sauce from scratch?

Introduction: Alfredo Sauce. <PIC> Sorry for the Lack of Photos.  At the time I made this, it was pretty much on the Fly!List of ingredients:Wedge of Parm CheeseGranulated or Powdered Garlic2 Cups of Whipping Cream or 1/2 and 1/21 Stick of butter (Real Butter Land o Lakes) Works the BEST IMOLinguinie Noodles Step 1: Step 1: Grated Parm Cheese. <PIC> Grate a wedge of Parm cheese into a bowl. Step 2: Step 2: Melting the Butter. In a Skillet on low Medium, Add 1 Stick of Real Butter to the Skillet.  Let it melt, then add 2 Tablespoons of Garlic Powder/Granulated.Add in 2 Cups of Whipping Cream Or Half and Half.Let simmer about 5 minutes. Step 3: Step 3: Adding Cheese. <PIC> Add in 2 Cups of Grated Parm ( 1 Wege Grated is = to 2 Cups)While stiring while adding so no lumbs will occur.Simmer Sauce for about 10 to 15 minutes on Low medium. This will help reduce the liquid and thicken it up and keep it from being grainie.While the sauce is going, this is the perfect time to get the water boiling for the Linguine Noodles. Step 4: Step 4: Add Sauce Over Noodles. After the sauce has simmered for around 10 to 15 minutes. And the Noodles are finished, it's plating time.Add a pile of noodles and Ladle over the Alfrado sauce onto the noodles.In my Opinion, this is as close to Olive Garden you will get to a Great Alfrado sauce!Hope you enjoy and give it a try, very simple and very easy to makeI'd like to Apologize yet again for the Lack of Photos, this is what I've already had in my Photo collection, when i get around to making some more, I'll Revise this Instructable with more Photos!


Question: What steps are involved in melting the butter and preparing the sauce mixture for 'Alfredo Sauce'?

To prepare the sauce mixture for 'Alfredo Sauce,' start by melting 1 stick of real butter in a skillet on low medium heat. Once the butter has melted, add 2 tablespoons of garlic powder or granulated garlic, then pour in 2 cups of whipping cream or half and half. Allow the mixture to simmer for about 5 minutes.