Question: What is the best way to prepare a delicious and spicy Mapo Tofu dish that captures the essence of authentic Chinese cuisine?

Introduction: How to Make Authentic Chinese Spicy Mapo Tofu. <PIC> I always like to cook Chinese food for myself and my boyfriend. Both of us think the Chinese food are generally too greasy at the restaurants. Today, I am going to show you how to make authentic Chinese spicy mapo tofu, which is one of my favorite spicy dishes. It's simple and easy! Preparation Time: 10-15 mins Cooking Time : 10-15 mins Step 1: Ingredients. <PIC> First step is to prepare all the ingredients that we might possibly need, such as a box of tofu, oyster flavored sauce, sesame oil, broad ben sauce (spicy or non-spicy), garlic, green onion, cilantro, and a little bit preserved mustard stems will make the entire dish taste better.  Step 2: Preparation. <PIC> 1. Make sure use soft tofu, and cut them into half of cubic inch evenly.  2. Chop two pieces of garlic, green onion, cilantro and preserved mustard stems. Depends on how much you like those, you can decide the amount. Personally I love garlic and cilantro, I would always put a little bit more of those two ingredients.  Step 3: Cooking. <PIC> Turn on the stove, heat it and... 1. Put garlic and 1-2 tbsp broad bean sauce, 3 tsp sesame oil and 1 tsp oyster flavored sauce in a decent size pan 2. Mix them and let it cook about 90 seconds on medium heat 3. Add tofu to the pan, carefully stir (because they are soft, you don't want to mash them) for about 8-10 mins until the toful is perfectly mixed with the sauce 4. Now add green onion and preserved mustard stems, stir for 30 seconds. Make sure everything mix well  5. Lastly, garnish with chopped cilantro and serve hot Now spicy mapo tofu is ready savor!! Hope you will like it :)  Thank you for your visit, if you have any question, feel free to let me know and I will be happy to answer you!


Question: What ingredients should I heat together in the pan while making authentic Chinese Spicy Mapo Tofu, and how long should they cook on medium heat?

When making authentic Chinese Spicy Mapo Tofu, you should heat garlic, 1-2 tbsp of broad bean sauce, 3 tsp of sesame oil, and 1 tsp of oyster flavored sauce together in a decent size pan for about 90 seconds on medium heat.<PIC>


Question: After the fermentation period for making 'Kombucha Drink,' how should the scoby be handled?

After the fermentation period for making 'Kombucha Drink,' you should gently lift the scoby out of the kombucha with clean hands and set it on a clean plate. While doing this, check it over and remove the bottom layer if it is getting very thick.<PIC>


Question: What is the best way to whip up a refreshing iced coffee frappe at home?

Introduction: Iced Coffee Frappe. <PIC> In this instructable I'll show you how to make an iced coffee frappe at a fraction of the cost to buy one at coffee shops. Step 1: Ingredients. <PIC>
          You will need:    Cup of black coffee with sugar (how much you want, I used 2 spoons)     Cup of milk     Ice cube tray     Blender  Step 2: Coffee Ice Cubes. <PIC> Take your ice cube tray and pour the coffee in and put in the freezer till frozen. Step 3: Blend. <PIC> Use your frozen coffee ice cubes and put them in the blender with the cup of milk, then blend it all until its the right consistency. Step 4: Enjoy!. <PIC> Serve and enjoy you can also add chocolate sprinkles, whipped cream etc, so go mad!


Question: For making 'Iced Coffee Frappe,' what should be done with the black coffee before freezing?

To make 'Iced Coffee Frappe,' the black coffee should be poured into an ice cube tray and placed in the freezer until frozen.<PIC>


Question: What is the process for whipping up a delicious vegan jam tart that pairs perfectly with tea or coffee?

Introduction: Vegan Jam Tart. <PIC> What a better way to accompany your tea or coffee in autumn than a yummy vegan jam tart?!?I am sorry I don't have step by step instructions but this is really simple to make! To have a nice look you can cut your laces with a pizza or ravioli cutter. I advice you make quite thin cords and a thicker base. Ingredients:400gr flour of your choice 100gr vegan butter 300gr jam of your choice (I used cherry jam in the first tart, and fig jam in the second one)3-4 tablespoons water 1 cup soy milk 2 tsp baking powder  5-6 tablespoons raw sugar Cinnamon, nutmeg, lemon zestMix dry ingredients Melt the butter and stir sugar Mix the butter with flour and knead with hands until all the butter is totally combined Add the soy milk and knead to make a smooth dough and divide 1/4 for laces Dilute the jam in a small saucepan over low heat with water Spread 3/4 of dough on a baking sheet with baking paper and put the jam Cut the cords and align to the pan Bake at 180 ° C for 30 minutes Step 1: Egg Replacement . <PIC> This is a guide I find in the Internet I use often to find a vegan egg replacement for sweet recipes. Hope this will help you if in doubt!


Question: After combining the butter and flour while making 'Vegan Jam Tart,' what is the next step in the process?

After mixing the butter with flour and kneading it with your hands, you should add the soy milk and knead to make a smooth dough, then divide 1/4 of it for laces.<PIC>


Question: For making 'Texas Jalapeno Poppers,' what should you do with the jalapenos after cutting them in half?

After cutting the jalapenos in half, you should scrape the seeds out using a spoon to prepare them for the recipe.<PIC>


Question: How do you properly proof the yeast for making 'Epic Nutella Bites'?

To properly proof the yeast for 'Epic Nutella Bites,' mix together the water, milk, and half a packet of yeast in a small microwave-safe bowl. Microwave it until it is warm (110 degrees F) but not steaming or hot to touch, and then set it aside for 10 minutes.<PIC>


Question: What are the essential steps to prepare a delicious summer grilled chicken, or Ayam Bakar?

Introduction: Summer Grilled Chicken (Ayam Bakar). <PIC> Summer is here (well almost), time to fire up the BBQ! Step 1: Ingredients and Method. <PIC> 1.5 kg chicken pieces5 dried kafir lime leaves, crushedenough Dutch sweet soy sauce, brand is Conimex (available online or major grocery stores) - measurement is enough to cover the chicken1 tsp garlic powder1/2 tbsp Masako powder (chicken seasoning available online or Asian stores - you can subs with Hungarian Vegeta seasoning or Royco brand, chicken flavored Or just salt and pepper, to taste)1/2 tsp turmeric powder1/2 tbsp ground corianderMix all ingredients in a bowl then marinade chicken pieces for 2 H at leastFire up your BBQ and grill until well doneEnjoy :)


Question: What ingredients are required for marinating the chicken when making 'Summer Grilled Chicken (Ayam Bakar),' and how long should the chicken be marinated?

For marinating the chicken in 'Summer Grilled Chicken (Ayam Bakar),' you will need 5 dried kafir lime leaves, enough Dutch sweet soy sauce to cover the chicken, 1 tsp garlic powder, 1/2 tbsp Masako powder, 1/2 tsp turmeric powder, and 1/2 tbsp ground coriander. The chicken should be marinated for at least 2 hours.<PIC>


Question: What is the best way to prepare a delicious butterscotch dish that’s quick and easy?

Introduction: The Very Best Butterscotch. <PIC> Listen up soldiers.
We're about to tackle one of the easiest, quickest and most delicious recipes of all time.
Read on for more intel... Step 1: Ingredients and Equipment. <PIC> You will need:
25g (1oz) Butter
25g (1oz) Castor Sugar
25g (1oz) Golden Syrup
600ml (1pt) Milk
75ml (3 fl oz) Natural Yoghurt
Medium to Large Saucepan
Large Jug
Measuring Jug
Whisk
Scales
Cling Film Step 2: Saucepan Stuff. <PIC> First, put the saucepan on the scales and tare it (make the scales go to zero). Now, put in the 25g butter, sugar and golden syrup. Your scales should say 75g or if you have even numbered scales, make it 76g.
Put this over a low heat on your stove-top. Keep stirring until the butter has melted and the sugar has dissolved. This should take around 10 minutes. When this is done, shut off the stove.
Add 100ml's or so of milk (doesn't really matter how much but a small amount). Now transfer everything in the saucepan into the jug. Step 3: Jug Stuff. <PIC> Add a but more of the milk and all of the yoghurt into the jug. Whisk it all together. Add the rest of the milk and whisk that in aswell.
The Concoction is complete.
Cover the top with cling film and chill in the fridge before serving.


Question: What ingredients and equipment do I need to gather in Step 1 to make 'The Very Best Butterscotch'?

In Step 1 for making 'The Very Best Butterscotch,' you will need 25g (1oz) Butter, 25g (1oz) Castor Sugar, 25g (1oz) Golden Syrup, 600ml (1pt) Milk, 75ml (3 fl oz) Natural Yoghurt, a Medium to Large Saucepan, a Large Jug, a Measuring Jug, a Whisk, Scales, and Cling Film.<PIC>


Question: What’s the best way to craft an amazing cake inspired by Mario and his colorful adventures?

Introduction: Mario, Mushroom, Goomba, and Tube Cakes. <PIC> Do you have a child who's favorite video game character is Mario and wanted a cake shaped like Mario and the objects from the game. Now you can give him or her this with out having to hire a big pastry company and pay alot of money. You can use this instructable to make this cake but it can take a while to amke mine was made over 3-4 days so plan to have nothing else to do. Step 1: Materials. <PIC> What you will need for this project is:
	Cake(you will need to make two different batches so have double these ingredients):
	12 oz butter
	175g/6oz butter, at room temperature
	175g/6oz caster sugar( or subsitute by putting sugar in a coffee grinder as I did)
	3 eggs
	250g/9oz self-raising flour(or subsitute with 1 cup of flour, 1 and a quarter teaspoon of baking powder, and an eighth of a teaspoon of salt)
	3-3 tbsp milk
	1 lemon, zest only(optional for flavor)
	Cooking Utensils:
	6 cupcake cupcake pan
	8 in. square pan
	4-5 mugs
	blender and beaters
	cooking spatula
	knives
	Pam
	oven mit
	medium sized bowl
	spoon
	frosting syringe w/ tips
	mesuring cupscoffee grinderflour sifter (not pictured)
	 Frosting:4 cups powdered sugar
	 5 tbs. crisco
	  2-3 tbs. milk
	food coloring Step 2: The Cake. <PIC> Get out your cake ingredients and a medium sized bowl. Pre-heat your oven to 180 celcius/350 farenheit. Cream the butter and sugar together in your bowl until it is pale and fluffy. When pale and fluffy, mix in eggs on at a time, beating it well between each, with the last egg mix in a tablespoon of flour untill, if held upside down, will slowely fall from the spatula. Put the mix into a 8"x8" pan and a muffin pan with 6 pits, then, bake it for 30 to 40 minuites on the mmiddle rack. Step 3: Shaping the Cakes. <PIC>  For the forming of mario I will be using the image provided, but you may use another picture. In order to form mario take the picture and place it on top of the 8"x8" cake use your knife to cut his form and he is fairly simple. Now moving onto the cupcakes. To make the tube you will need 2 cupcakes with the first cut so that it is shaped like a small cilinder, about 2/3 its normal hight. With the second cut so that the top is flat but the bottom is like a cillender. For the mishroom you will need 2 cupcakes. with the fist cut to about 2/3 it's hight using the bottom. Then with the second cut so that is is shaped almost like a large dome. Last but not least, the gooba. With the goomba you will only need 1 cupcake. Cut on the bottom so that it has a small oval near the center. Now we will move on to the frosting. Step 4: Frosting the Cakes. <PIC> Mix your frosting and put some in different cups to make red, blue, yellow, and green.When you need brown you willl just need to mix these color together to make black add black food coloring to the brown frosting. To frost the cakes cover Mario with white frosting first then put each color in the piping tube and draw as needed.  Frost the pipe entirely with green leaving a small hole in the top for black.  It works well to pipe a line all the way around and then smooth with a knife.  Frost the bottom of the mushroom with white, draw 2 black lines.  Frost the top with red then put 5 white dots.  Frost the goomba with brown and then put black eyes and mouth.


Question: What steps are involved in shaping the cakes and cupcakes for making 'Mario, Mushroom, Goomba, and Tube Cakes'?

To shape the cakes and cupcakes for 'Mario, Mushroom, Goomba, and Tube Cakes,' first place a picture of Mario on top of the 8"x8" cake and cut around it to form his shape. For the tube, cut two cupcakes: one into a small cylinder shape and the other with a flat top but cylindrical bottom. The mushroom is formed from two cupcakes: cut one to about 2/3 its height and the second into a dome shape. For the Goomba, cut one cupcake at the bottom to create a small oval near the center.<PIC>


Question: What are the essential steps to create stunning apple roses that will impress everyone?

Introduction: Apple Roses. <PIC> Apple roses are a pretty apple pastry that require a bit to time and effort, but no specialized skills. If you can use basic kitchen tools, you can make these beautiful desserts!To begin, you'll need the following supplies:4 red apples (red delicious have a beautiful skin for this project, but any red apple will do)1 lemon (or 2-4 tbsp of lemon juice)Apricot preservesFrozen pastry puff dough (like Pillsbury)CinnamonYou'll also need the following tools:A large microwave-safe bowlA sharp knifeA small bowlA microwaveA muffin tin Step 1: Prepare the Apples. Begin by cutting the apples into VERY thin slices. If you have a mandoline, that can be helpful, but not necessary. You want your apple slices to be 1/8 of an inch or less - the thinner they are, the easier it is to roll them up later!After cutting your apples, place them in a large, microwave safe bowl. Add warm water to just cover the apples, and add the lemon juice to the water. Swish the mixture around to mix the lemon juice in (this keeps the apples from browning).Microwave the apples for 3 minutes on high. This will soften the apples to make them workable. Afterwards, drain the water from the bowl. Step 2: Prepare Your "glue". The apricot preserves are going to help hold your apples in place. In order to make the preserves easier to work with, combine 3 tbsp apricot preserves with 2 tbsp of water. Mix gently, then microwave for 1 minute and stir. It should be a thin consistency that's easily spreadable. Step 3: Prepare the Dough Strips. <PIC> Unfold the sheet of pastry dough. Stretch it out  - I recommend use a rolling pin for this, but it's not necessary.Cut each sheet into 6 thin strips short-ways (as shown in the picture). Step 4: Assembling the Roses. On each strip, spread some of the apricot preserve mixture in a thin coat along the entire length of the strip.Place apple slices along one edge of the strip of dough, with the curved edge hanging over the long edge . You should overlap the apple slices with each other. Sprinkle the apples with cinnamon.Fold the empty side of the dough long-ways over the apple slices. Starting at one end of the strip, roll the dough into a spiral (like rolling up a sleeping bag).Place the newly formed rose in a muffin tin.Repeat for each of the 11 other strips of dough. Step 5: Finishing Touch. Bake the roses at 375 degrees for 40-45 minutes. Serve and enjoy!


Question: What steps should you take to prepare the apples for making 'Apple Roses' before microwaving them?

To prepare the apples for 'Apple Roses,' you should cut them into VERY thin slices, ideally 1/8 of an inch or less, then place the slices in a large microwave-safe bowl filled with warm water and lemon juice to prevent browning. After that, microwave the apples for 3 minutes on high to soften them.


Question: What is the process for crafting a delightful fruity chocolate bark that incorporates freeze dried fruits?

Introduction: Fruity Chocolate Bark. I've been wanting to make my own chocolate bark for a while but I wasn't sure what to do. I've also been wanting to make something with freeze dried fruit, but didn't know what to do with that either. The other day I saw wold630's Pop Rocks Chocolate Bark and decided to combine the two ingredients! Step 1: Supplies. You can change these up as much as you want to suit your tastes.Ingredients:12oz  Chocolate~ 1 1/2 chunks  Almond Bark or white chocolate Orange Extract Freeze Dried Fruit* - I used about 1/4 cup of each (~1 cup total) but I would actually suggest maybe even using more. It didn't seem like as much when I cut it up, so more might be better. I used the following, but use whatever you want. RaspberriesStrawberriesBlueberries Mango - I only used this for color, I would probably leave it out if I did this againSupplies: Parchment Paper / or /  Wax Paper / or /  Nonstick Baking SheetPan - it's just handy to have something to put your parchment paper on so you don't mess up the bark if you have to move it around Microwave safe containersSpatula of sorts*Using just strawberries or strawberries and raspberries would be good for Valentine's Day Chocolate Bark. Step 2: Prepare Fruit. I decided to add raspberries, strawberries, blueberries, and mangos. While some of these were kind of small, I decided they weren't small enough (especially the mango which were in big strips). Cut down your fruit into smaller pieces so they sit nicer on your chocolate. Since the fruit is freeze dried, it is going to be a little crumbly. Just be careful when you cut but you can always throw the crumbles on the chocolate too. Step 3: Melt Chocolate and Assemble Bark. Get your wax paper out and ready before you start so you are ready when the chocolate is melted.You need to melt the chocolate to make the bark. Put it in a microwave-safe container, and microwave in 30-second increments. Make sure you stir between putting in the microwave as it will be melted and not always look like it. I started with my base chocolate and then threw in my almond bark after.Spread the chocolate on your wax paper so it is fairly even. Don't make it too thin or it will be too weak.Once my almond bark was melted, I mixed in some orange extract. Since this is going on top of your base chocolate, you can be generous with the flavor as it won't be your main flavor. I'd say I must have put in a teaspoon or two. Adding the extract changed the consistency of my almond bark, so I couldn't drizzle it like I wanted, instead I smeared it carefully on my base chocolate with the back of my spoon.Once all the chocolate is on, drizzle on your fruit. You want to do this before the chocolate hardens. Gently push it down after you put it on so it stays in the chocolate. Feel free to put on more fruit than I have. I felt like once it was broken up into pieces, it didn't seem like as much. Step 4: Let the Bark Harden. You need to let the bark harden before you can break or cut it up. I gave it about, eh, five hours and it still wasn't totally hard, but you could touch it at this point. If you can, give it more time. I started by breaking it, but didn't like how it broke, so I cut mine into piecesI took a lot of pictures, so you have to look at them!


Question: What preparation steps should I take for the freeze dried fruit when making 'Fruity Chocolate Bark,' and how does cutting the fruit into smaller pieces improve its presentation?

When making 'Fruity Chocolate Bark,' you should cut down the freeze dried fruit into smaller pieces before assembling it with the chocolate. Cutting the fruit into smaller pieces allows them to sit nicer on the chocolate and enhances the overall visual appeal of the bark.


Question: What’s the best way to prepare spicy veg balls in hot garlic sauce for a delightful Indo-Chinese meal?

Introduction: Spicy Veg Balls in Hot Garlic Sauce. <PIC> In India, Indo-Chinese cuisine is extremely popular. Indo- Chinese or Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. This is one very popular Indo-Chinese dish prepared in India. I hope you like it.Also I was not able to create a photo collage as my Picasa was not working and also after trying various other online tools, I just  uploaded the photos one after the other in the instructions. I apologize  and please please advice me on which tool I can use in future to create  and upload collages easily. Step 1: Ingredients for Veg Balls. <PIC> 1 cup cabbage finely chopped 1 cup cauliflower finely chopped 1/2 cup grated carrots 1/4 cup refined flour 2 tbsp cornflour 1 tbsp soy sauce 1 Thai green chili (1 used only one because Thai green chili is extremely spicy) 1 tbsp garlic grated Salt & pepper to taste 1 tbsp Olive oil Oil to fry  Step 2: Instructions to Prepare Veg Balls. <PIC> Chop all veggies very fine In a bowl add  cabbage, cauliflower, carrots,  garlic, green chili, soy sauce, olive oil, flour,  cornflour,  Salt & pepper to taste.Do not add water as the vegetables will leave some water which is enough to prepare the balls. In a pan heat some oil and start making the balls and fry them into the oil till they turn  golden brown. Keep aside Step 3: Ingredients for the Hot Garlic Sauce. <PIC> 2 tbsp chopped garlic 1 chopped chilli (1 used only one because Thai green chili is extremely spicy)2 tbsp soya sauce 2 cups water 1 tbsp cornflour 1 medium Green Pepper 1 spring onion bulb Salt pepper to taste Spring greens for garnish1 tbsp Olive oil Step 4: Steps to Prepare the Sauce. <PIC> In a wide pan heat olive oil , add  garlic, chopped  chili,  green onion, green bell pepper, salt, black  pepper ,soy sauce, water and let it come to a boil To thicken the sauce, in a separate bowl mix together corn flour  and water and add to the boiling sauceOnce the sauce becomes thick, remove from flame and just before serving add the veg balls to the sauce and serve hot with fried rice :)


Question: What ingredients do I need to prepare Veg Balls for the dish 'Spicy Veg Balls in Hot Garlic Sauce'?

To prepare the Veg Balls for 'Spicy Veg Balls in Hot Garlic Sauce,' you'll need 1 cup finely chopped cabbage, 1 cup finely chopped cauliflower, 1/2 cup grated carrots, 1/4 cup refined flour, 2 tbsp cornflour, 1 tbsp soy sauce, 1 Thai green chili, 1 tbsp grated garlic, salt and pepper to taste, and 1 tbsp olive oil. Additionally, you'll need oil for frying.<PIC>


Question: What’s the best way to create delicious fresh fruit notter freezer pops using ripe fruit?

Introduction: Fresh Fruit Notter Freezer Pops. <PIC> So it is that fresh fruit time of year.  Your fruit tree has just bestowed on you the bounty of Happyness, 40+ pounds of fruit.  You have canned and made plum jelly, plum orange jelly, plum chutney, plum cherry jelly, plum perserves, plum BBQ sauce and still have 10+ pounds of ripe fruit left.  Well now is the time to add one more to the list and make Pump Notter Freezer Pops. Things you will need Freezer bags (I used quart bags but your choice for what to use) Heat sealer Fresh Fruit Funnel Step 1: Prepare Your Fruit Puree. Time to prepare your fruit puree. One recipe: 6 Cups of Plums 1 over ripe banana Place ingredients in a food processor and chop it all up. Sweeten to your taste but if you are using ripe fruit you should not need anything. Step 2: Create Your Pop Bags. <PIC> Using your heat sealer create the pop holders to the size you like.  Make sure that you create a gap between pops so you can cut them apart! Step 3: . <PIC> Add your funnel, fill and seal!  Dont forget to wash the excess out.


Question: What ingredients do I need to prepare the fruit puree for making 'Fresh Fruit Notter Freezer Pops,' and how do I process them?

To prepare the fruit puree for making 'Fresh Fruit Notter Freezer Pops,' you will need 6 cups of plums and 1 overripe banana. The fruit should be placed in a food processor and chopped until well blended.


Question: What is the purpose of cooling wild rice before the thrashing process, and how is this achieved in Step 6?

The purpose of cooling wild rice before the thrashing process is to allow air to circulate and cool it. This is achieved by setting up a homemade frame of 2 x 4 with screening on sawhorses, which facilitates air rotation from the bottom up.<PIC>


Question: What’s the best way to prepare delicious Asian/Mexican Salmon Taquitos for a savory snack?

Introduction: Asian/Mexican Salmon Taquitos. <PIC> Tiny Morsels of Salmon Taquitos are great for a savory bite smothered in Asian sauce and are ready in minutes.Nutritious and a filling snack for hungry mouths and gluten free!This is made in 1 skillet and is quicker than many desserts! Step 1: Ingredients & Prep. <PIC> Prep:2 lbs of salmon, cubed1 tbsp. black bean sauce1/2 yellow pepper, sliced1 small onion sliced1 tbsp. of sriracha sauce1 tbsp. EVOO5-8, 4" corn tortillas, warmedshredded lettuceblack sesame seedsCooking:Mix the black bean sauce and hot sauce into the salmon.In a preheated skillet add oil, peppers and onionsSauté until softened; approx. 5 min. on med. high heatMove the veggies over and make a spot to place the salmon chunks.Brown on all sides, cooking for approx. 8 min until cooked through.Assembly:Warm the tortillas.Add some lettuce, 2-3 pieces of salmon and sprinkle with sesame seeds to each warm tortilla.Roll tightly and use a wooden skewer to seal*Mine are larger for photography purposes.Enjoy with love!


Question: How should the salmon be prepared before cooking it for the Asian/Mexican Salmon Taquitos?

To prepare the salmon for the Asian/Mexican Salmon Taquitos, it should be cubed and mixed with black bean sauce and sriracha sauce before being cooked in the skillet.<PIC>


Question: What is the best way to whip up a delicious reduced-guilt green shamrock shake from scratch?

Introduction: How I Made a Reduced-guilt GREEN SHAMROCK SHAKE!  I Made It at Techshop Detroit!. <PIC> http://www.techshop.ws
Nothing says "SPRING FORWARD!" quite like a smooth, chill, minty fresh glass of reduced-guilt shamrock shake.  This is an easy little treat that I was glad to share with the crew up here at  Techshop Detroit!  Step 1: Collect Your Ingredients!. <PIC> Things you will need:
a Blender or decent hand-mixer.
1 container reduced fat vanilla frozen yogurt
1/2 gallon fat free skim milk
mint extract
green food coloring
glasses Step 2: . <PIC> combine:
2  huge scoops of yougurt
2/12 cups milk (more or less depending on desired thickness)
4-5 drops green food coloring
1/2 tsp mint extract
BLEND UNTIL SMOOTH! Step 3: . <PIC> Pour into a glass and enjoy!  Optional:  fat free whipped topping and a cherry)


Question: What ingredients do I need to make a reduced-guilt Green Shamrock Shake, and what are the specific quantities for the yogurt and milk?

To make a reduced-guilt Green Shamrock Shake, you will need 1 container of reduced fat vanilla frozen yogurt and 1/2 gallon of fat free skim milk.<PIC>


Question: What is the process for creating a flavorful homemade SPAM with kombu misubi?

Introduction: Homemade SPAM With Kombu Misubi . I have early memories of Saturday morning breakfasts of SPAM. Salty, meaty, fried and curled up around the edges. I liked it then, but years later, out in the wilderness, I tried again and almost choked at the salt content. It drowned out any flavor the meat particles once had and made me thirsty for an entire day. Still, I couldn’t help but appreciate the survivalist capacity of SPAM and that iconic can-well traveled, dust covered, nostalgic, and dinged in ways that suggest a storied past. Years later, I was in a gas station in Hawaii and very hungry. Under the heat lamp were the usual choices-hot dogs, burritos, and then SPAM, served over sushi rice and with a sliver of seaweed holding it together. I had heard about this this East- -meets-tinned-meat staple known as masubi. It seemed like the safest choice of the light bulb- cooked buffet. It had a sweet teriyaki sauce that balanced out the salt, and despite my biases, I enjoyed it.  SPAM utilizes pork trim that normally goes to waste, so it was an early adaptor in our growing awareness about food waste. I set out to make my own SPAM, with less salt, but still using parts of the animal that are normally wasted. So I made one out of pig trotters, and a salmon SPAM from collars, bellies and tails. Step 1: Buy Pig Trotters. This is not as easy as one might think. Using trotters for SPAM was first suggested to me by a butcher at the Ferry Plaza Market. However, the butcher told me they were out, as all the chefs wanted them. I felt a little smug. I was out there sourcing alongside top chefs in San Francisco. When I was finally able to get some, the butcher advised me: “Just cook them for a good, long time until the meat falls from the two bones going through the hooves.” Step 2: Slow Cook Pig Trotters. Put them in a big stock pot on low heat.  I added some salt- (if you can get ahold of Morton’s Meat Curing salt, that will make it more pink, like original SPAM), bay leaves, paprika, salt & pepper. I let the pig hooves simmer for about 4 hours. I was expecting the bones to slip out, leaving a pork belly-like mass behind. Step 3: Make a Mess. When I took one out, the bones didn’t slide off fatty, meaty flesh. So I worked out the two biggest bones, that were encased in thick skin. Even when I had them removed, still, no meaty reward, just more bones that resembled toes. Yes, pig toes, with gristle and bones and padding. I was out of my league. This was a skill learned from hard knocks during the Depression or by chefs working their magic. I didn’t know what I was doing-besides making a huge, greasy mess. I put it into a Cuisinart and blended it. The more it blended, the more I realized that I didn’t ever want to eat this. I certainly didn’t want to give the fatty, gnarly, thick skin ground into a paste to other people. (A hand cranked meat grinder would work better). So I compromised and ran out and bought humanely raised, local, organic ground pork and mixed it 1:1 with the trotter gurry. Step 4: Mix With Ground Pork, Shape and Freeze.  Next, I mixed the trotters with ground pork. I also added some sage leaves, pepper and about a tablespoon of chili flakes. I divided it into half and packed each into plastic bag, and then put into a bread pan. I then placed these into the freezer so that it’s frozen into shape. Step 5: Slow Cook in Sous Vide or in Oven Double Broiler. I cooked this in a Sous Vide machine for four hours. This might be the only reason people aren’t breaking their teeth on the boney-bits. However, you can also use a good meat grinder, and then DIY Sous Vide it by filling a baking pan with water and then placing the SPAM inside to bake at a low heat. (See salmon SPAM Instructable for doing this). I’ve also heard that you can use a dishwasher to Sous Vide, but that’s an entirely different Instructable. Step 6: Let It Sit in Fridge Overnight. I put it in the fridge overnight, and the next day took it out for a look. It was the right shape, the hue almost pink, and the gelatin from the pig hooves seemed to bind it all together. There was a layer of fat congealed on the outside, but you just call that lardo and consider it a delicacy. Step 7: Slice and Cook It. Get oil or butter really hot, and flash fry it for 20 seconds on each side. Step 8: Make Masubi. For the masubi, make sushi rice. If you can’t find it, try Calrose medium grain. You can add a little saki and piece of kombu to the cooking rice if you’d like to flavor it a bit. When it’s done, put it into a bowl. If you have a sushi roller, use that to roll it into cylinders. If not, you can try to use some wax paper or your hands to make rolls of rice.Slice your SPAM and put it on the rice. I added a little seaweed sauce made with kombu, sesame oil, onions, shitake mushrooms, tamari, ginger, honey and red pepper flakes. Let it simmer for 45 minutes. When the sauce cools a little, puree it.  This stuff is good on everything. A more in-depth Instructable is coming on this. While this sauce was cooking, I put a few pieces of kombu in to soak up flavor and to soften. Step 9: Tie Up Masubi With Kombu. Take a few large pieces of kombu and cut them into thin slices. Use these to tie up the rice and SPAM. Step 10: Serve. Assemble and serve. Wait until people have already chewed and swallowed it before you tell them they are eating trotters.


Question: Why is it important to let the prepared SPAM sit in the fridge overnight when making 'Homemade SPAM With Kombu Misubi'?

Letting the prepared SPAM sit in the fridge overnight is important because it allows the mixture to set properly, resulting in the right shape and a cohesive texture, thanks to the gelatin from the pig hooves. The outer layer of fat that congeals can be considered lardo, which is a delicacy.


Question: What’s the best way to create a mouthwatering chocolate bacon sandwich that brings together sweet and savory flavors?

Introduction: Chocolate Bacon Sandwich. <PIC> I never thought of such a glorious sandwich.  This has to be one of the best combinations out there!  This can be done in a pan just as easily as on the grill. Step 1: Watch This Video. Watch the full recipe on YouTube hereYou will need the following:MayoBaconDark ChocolateSourdough BreadFlake Sea Salt Step 2: Cook the Bacon. <PIC> Get the bacon pretty crispy and drain on paper towels.  Crumble the bacon, after it has cooled down. Step 3: Spread the Mayo. <PIC> Spread mayonnaise on 1 side of 2 pieces of sourdough bread.  Step 4: Build the Sandwich. <PIC> Placing the mayonnaise sides of the bread down, apply a layer of bacon on one side of the bread.  Add a layer of dark chocolate pieces on top of the bacon.Add another layer bacon on top of the chocolate.Finish by placing the other piece of bread on top, with the mayonnaise side facing up. Step 5: Cooking the Chocolate Bacon Sandwich. <PIC> Heat a pan or grill, along with a griddle press over medium heat.When the grill is up to temperature, put the sandwich on the grill and using the griddle press, press down firmly.Cook 3-4 minutes each side or until golden brown. Step 6: Finishing Touch. <PIC> Finish with a light sprinkling of flaky sea salt.This was about six servings.


Question: What texture should the bacon have after cooking for the 'Chocolate Bacon Sandwich', and how should it be prepared before adding it to the sandwich?

After cooking the bacon for the 'Chocolate Bacon Sandwich,' it should be pretty crispy. Before adding it to the sandwich, the bacon should be drained on paper towels and then crumbled once it has cooled down.<PIC>


Question: What’s the best way to prepare delicious onigiri, the beloved Japanese rice balls?

Introduction: Make Onigiri. <PIC> in this instructable i will show you how to make an onigiri.  onigiri (rice ball) is a traditional japanese comfort food.  onigiris are very easy to make and are also healthy and delicious. Step 1: Ingredients. <PIC> rice (calrose)
1/4c. measuring cup
small pot with lid
rice paddle or wide flat spoon (not shown)
plastic wrap
seasoning(furikake or filling)*
* google onigiri fillings for a good list of popular and traditional onigiri fillings. Step 2: Prepare the Rice. <PIC> rice for onigiri must be prepared in a very specific way for the onigiri to turn out properly. the type of rice is also very important, you must use a japanese short or medium grain sticky rice.
measure 1/2c. of rice
lightly rinse rice a few times until water runs clear
drain, then add 3/4c. of cooking water
let rice sit for 30 min. to absorb some water Step 3: Cook the Rice. <PIC> cover your pot and turn heat to high until steam comes out of the lid and water is boiling
when the water is boiling turn heat to low and cook covered for 13 min. Step 4: Cooling Period. <PIC> after cooking on low for 13 min remove pot from heat and let it sit covered for 15 min.
DO NOT UNCOVER POT DURING COOKING OR DURING 15 MIN. COOLING PERIOD. Step 5: Make the Onigiri. <PIC> divide rice into thirds
place 1/3 on plastic wrap
form into a triangle
remove from plastic wrap
coat both sides in seasoning(to make a filled onigiri make a crater in the rice, insert filling and fold rice over the filling
enjoy!


Question: What type of rice is essential for making 'make-onigiri,' and what is the initial step in preparing it before cooking?

To make 'make-onigiri,' you must use a Japanese short or medium grain sticky rice. The initial preparation step is to measure 1/2 cup of rice, lightly rinse it a few times until the water runs clear, then drain and add 3/4 cup of cooking water before letting it sit for 30 minutes to absorb some water.<PIC>


Question: What is the overall process for creating your own Garlic Amino Salt at home?

Introduction: Garlic Amino Salt. <PIC> Taking a cue from Chalt, I decided that I should like to make an amino heavy salt. I have previously been led to believe that the flavor advantage of sea salt, particularly highly regarded sea salts such as sel gris, fleur de sel and varied other examples, is the mineral and amino content imparted by the brine from which it is collected. My intention in this case was to create a reduced salt with far-increased amino content, intended to be used in a similar way to soy sauce, but without the addition of liquid. I'm calling this salt "Garlic Amino Salt", as its ingredients are sea salt, alderwood smoked salt, black garlic powder and minced preserved garlic. Step 1: Initial Addition. <PIC> As this is a small-batch experimental recipe, I started by adding 250 mL of Spring Water to a medium saucepan over high heat. Once the water started boiling, I reduced the temperature to medium, and added 50g of an ordinary, mid-price Sea Salt. Step 2: Super-Saturation. <PIC> I then began attempting to super-saturate the solution with sea salt. After adding 25g more salt, I discovered that the solution was too thick, and added 100mL more water. The solution at that point seemed too thin. I then added 3g of smoked salt and 5g of sea salt, and started adding water in 15mL increments. After 5 such increments, I decided that the solution was appropriately dilute as to be supersaturated at boiling. I then added the black garlic and minced garlic, boiled for 2 minutes more, and poured the mixture through a plastic filter I purchased online into a 2.2qt Pyrex baking dish. It was then placed in an oven at 275F, as shown. Step 3: Precipitation/Drying. <PIC> I checked the solution at 15 minute intervals, observing the drying taking place from the outer rim of the dish inward, as illustrated in the following sequence. Note that significant precipitation happened in the first 15 minutes of the process. Step 4: Final Drying. <PIC> After 90 minutes of such, I found that the solution had dried into a loose cake. I removed the dish from the oven and stirred it using a silicon spatula. The resulting aggregate was semi-moist, with pockets of completely dry salt interspersed. I decided that the mixture could use more drying and placed it back in the oven for another 30 minutes. Step 5: Completion, Tasting. <PIC> At this time, I removed the salt from the oven and stirred it up once again. It had become dry throughout, excepting a few small, moist clusters that nonetheless crumbled between my fingers. Tasting the new salt, it was intensely savory, with a significant but far-reduced saltiness from the original sea salt. I think it would work well as a salt replacement at anywhere from 1:1 to 1:2.5, for any recipe that the cook wanted to make more savory and wouldn't mind including black garlic flavor. Step 6: Final Thoughts. I believe this recipe would be helped by the inclusion of a vacuum hood for the reduction of the salt, coupled with a significant reduction in drying temperature. When using a vacuum hood, however, I would double the black garlic content and remove all minced garlic. The inclusion of some (5g on the light side to 15g on the heavy side) dried roasted garlic would be preferable to minced garlic in this case.
This experiment had an unexpected but not altogether unwelcome side effect. On a first attempt, I accidentally added the garlic and black garlic early, and decided I should start over. Not wanting to waste perfectly good black garlic, I put the failed recipe in a Pyrex loaf dish in the oven, without filtering, and the garlic mixture reduced down to a thick paste. I intend to put it in a yet undetermined amount of olive or canola oil, and use the result as a cooking paste or condiment.
This instructable is based on a post made on my blog, which includes the experimental data I recorded during production of the salt.


Question: In the recipe for 'Garlic Amino Salt,' what specific adjustments were made to achieve super-saturation in Step 2?

In the recipe for 'Garlic Amino Salt,' to achieve super-saturation, I added 25g more salt, followed by 100mL of water to adjust the thickness. I then added 3g of smoked salt and 5g of sea salt, and continued adding water in 15mL increments until the solution was appropriately dilute for boiling.<PIC>


Question: In preparing the dough for 'Bologna Wraps,' how should the dough be mixed and what thickness should it be rolled out to?

To prepare the dough for 'Bologna Wraps,' mix the wrap ingredients (flour, water, etc.) in a bowl until you form a ball of dough. Then, spread it out into a circular shape, aiming for a thickness of about 1/8 inch. It's also noted that while you could use store-bought tortillas, they are not preferred due to a noticeable difference in taste.<PIC>


Question: What’s the best way to whip up a refreshing one lemon lemonade?

Introduction: One Lemon Lemonade . <PIC> This is the delicious simple lemonade you can make with limited ingredients almost anywhere.I love making this in a hot day when I don't have time to make a whole batch of lemonade. I hope you like it as much as I do! Step 1: . <PIC> Space for this very limited ingredients 1 cup of ice One lemon a cup ( I used a old jar) 2-3 tablespoons spoons of sugar to taste depending on how sour you like your lemonade  Step 2: . <PIC> First put your cup of ice in your jar. Cut your lemon in half and squeeze out the juice. uf you need to use a handheld juicer, feel free to use one.  Make sure you get all the juice for maximum flavor. And for a little extra I cut off a little slice of the lemon. Step 3: . <PIC> Then poor one to 1 -1 1/2 cups of water into your jar. Then I add 2 to 3 tablespoons of sugar. This makes the lemonade kind of sour so if you like sweet lemonade I  would suggest adding more sugar. Finally add the lemon slice to the side of your jar for decoration. And you're done! Enjoy!


Question: How can you squeeze the lemon juice?

You can cut lemons in half and squeeze out the juice, use a handheld juicer.<PIC>


Question: What are the best steps to prepare a refreshing savory raw vegan coleslaw that's perfect for gatherings?

Introduction: Savory Raw Vegan Coleslaw. <PIC>
          This simple coleslaw has a fresh, savory flavor that can't be beat. It's been a big hit for me at potlucks, and it's quick and inexpensive to make.
You will need:

		1/2 green cabbage
		Leek
		Carrots
		Parsley
		Vinegar
		Cold-pressed olive oil
		Salt
Start by dicing the half cabbage. Dice the leeks until you have 1/2 cup, and add to the cabbage. Use a food processor to chop the carrots finely, and add 1/2 cup of those too. Chop 1/4 cup parsley and add that in.
Add one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.
This recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.
This coleslaw is also delicious in sandwiches.


Question: What ingredients and their quantities are added to the chopped cabbage when making 'Savory Raw Vegan Coleslaw'?

When making 'Savory Raw Vegan Coleslaw,' you add 1/2 cup diced leeks, 1/2 cup finely chopped carrots, and 1/4 cup chopped parsley to the chopped cabbage.<PIC>


Question: What is the best way to prepare Grandma's crispy tofu for a delightful meal?

Introduction: Grandma's Crispy Tofu. <PIC> This is a simple yet impressive Chinese dish.  My grandmother would whip this dish up in a just a few minutes and the squares always disappeared just as quickly.  All the ingredients are readily available at any grocery store, so give it a shot! Step 1: Ingredient List. <PIC> 1     Package Firm Tofu (14oz) 1     Egg 3     Stalks of Scallions 3     Tablespoons of Soy Sauce 1     Tablespoon of Sugar 1     Teaspoon of Salt 1/2  Cup of Water 1/2  Cup Vegetable Oil  1/2  Cup of Corn Starch Step 2: Prep and Cook the Tofu. <PIC> Begin by heating the oil in a frying pan, cast iron works particularly well.   Then begin the tofu preparation: Step One:  Pat dry the tofu with a paper towel and cut into 1" squares (half the tofu block lengthwise first, then cut crossways into even parts) and coat the tofu slices with salt. Step Two:  Whisk the egg in a bowl. Step Three:  Gently coat all sides of the tofu in corn starch, make sure to cover the entire piece, carefully shaking the cornstarch helps. Step Four:  Coat the tofu in the egg mixture and set down (be gentle) in pan, cook on medium-low heat until brown on both sides. Hint:  Blot the tofu on a paper towel when browned if using a smaller pan. Step 3: The Sauce. <PIC> After lifting the tofu pieces out of the pan, do NOT drain the oil and keep the burner on. Then begin the sauce: Step One:  Slice the scallion in 2" diagonals and drop into the same pan and let it char. Step Two:  Add the soy sauce, sugar, and water. Step Three:  Let it simmer for 1 minute and remove from heat. Serve stacked with scallion sauce drizzled on top, or family style on a large plate with scallion sauce in a ramekin on the side.


Question: What are the steps for preparing the tofu for frying in 'Grandma's Crispy Tofu'?

To prepare the tofu for 'Grandma's Crispy Tofu,' first, pat dry the tofu with a paper towel and cut it into 1" squares. Then, coat the slices with salt. Next, gently coat all sides of the tofu in corn starch to ensure complete coverage. Finally, coat the tofu in the egg mixture before frying.<PIC>


Question: What is the process for unmolding the chocolate box from the Tupperware when making a DIY Edible Chocolate Box filled with chocolate dipped strawberries?

To unmold the chocolate box from the Tupperware when making a DIY Edible Chocolate Box filled with chocolate dipped strawberries, start by flipping the Tupperware upside down and gently pulling the sides away from the chocolate. Look for spots where the chocolate has released from the Tupperware; these areas will turn white. Once the sides are released, place your thumbs on the top (with the open side facing down) and gently push to release the bottom of the box while pulling outward on the sides of the Tupperware. Ensure there is a towel or hand underneath to catch the box and prevent it from breaking.<PIC>


Question: What is the process for making delectable vegan spelt pancakes that everyone will love?

Introduction: Vegan Spelt Pancakes. <PIC> A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don’t you want 1, 2 or 3? These pancakes are very tasty & very easy to devour too! Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 8 medium thicker pancakesIngredients: 250 gr white spelt flour (less than 7 tablespoons) 100 ml unsweetened soy milk (6 +1/2 tablespoons) 2 tablespoons coconut sugar 1 tablespoon canola oil (15 ml) 2 teaspoons vanilla extract/ I use home-made (10 ml) 1 teaspoon baking soda 1/2 teaspoon salt 400 gr lightly sweetened vegan soy yoghurt or coconut yoghurt, room temperature! (3/4 cup +3 tablespoons ) canola oil to fry your pancakes in Step 2: Method!. <PIC> Take a large bowl & add baking soda & yoghurt. Mix well.In another bowl, add salt, sugar, vanilla extract & oil. Mix well. Now, add yoghurt-baking soda mix to this other bowl & mix slowly your flour through it until it is all used up. Leave this batter to sit on your kitchen counter for about 15 minutes. This way, the batter will sit & get thicker! :) That is what you want! Now, fry your pancakes in a smaller non-stick pan, on medium-high, on 2 sides until golden brown & cooked through! Keep them warm on a plate with aluminium foil over it. Place them on top of each other & attack! These are very lovely with hot maple syrup over them or with the same yoghurt you have used in the pancakes & some lovely home-made jam! MMM,…;)You also can find them on my blog, here: http://sophiesfoodiefiles.wordpress.com/2015/01/26/vegan-spelt-pancakes/


Question: What steps should I take to prepare the batter for making Vegan Spelt Pancakes before frying them?

To prepare the batter for making Vegan Spelt Pancakes, start by taking a large bowl and adding baking soda and yoghurt, mixing them well. In a separate bowl, combine salt, sugar, vanilla extract, and oil, mixing them thoroughly. Then, add the yoghurt-baking soda mixture to the second bowl and gradually mix in the flour until fully incorporated. Allow the batter to sit for about 15 minutes to thicken before frying.<PIC>


Question: For making 'White Chicken Chili,' what should you do after simmering the chili?

After simmering the chili, you should remove it from heat and stir in the sour cream and whipping cream. This step is crucial because adding these ingredients while the pot is still on heat can make the mixture look frothy and strange, although it will still taste fine.<PIC>


Question: What’s the best way to whip up some delicious chocolate peanut butter bars that require no baking?

Introduction: Chocolate Peanut Butter Bars. <PIC> These are so,so good and easy no bake snacks. Step 1: Ingredients . <PIC> Chunky style peanut butter ( the cheap stuff is just as good if not better)Graham crackersSaltinesMelting chocolateWax paper or foil Step 2: . Start by crushing 4 whole squares of graham crackers and about 4-5 saltines Save a few extra i case you need to add more after the next step Step 3: Mix the Ingredients . Star adding a cup of peanut butter to the crumbs . The mix should be firm but not to dry or too wet.It needs to be able to be firm enough to roll into balls I start with about a cup and adjust until the mix is just right Step 4: Adding the Mix. <PIC> After you have either rolled your mix into balls or if you want to just drop mix by the tablespoon , put your melting chocolate in the microwave for the recommended time on package. Be sure to check it periodically to make sure it doesn't burn.As soon as you take out of microwave, star dropping a few balls at a time and gently covering each ball.Carefully scoop them back out and place on wax paper covered cookie sheet.Toss them in the fridge for about 20 min. Enjoy!


Question: For making 'Chocolate Peanut Butter Bars,' how should I prepare the mixture before coating it with melting chocolate?

To prepare the mixture for 'Chocolate Peanut Butter Bars,' you should either roll it into balls or drop it by the tablespoon. Then, melt the chocolate in the microwave according to the package instructions, checking it periodically to prevent burning.<PIC>


Question: What is the best way to whip up a delicious lactose-free cauliflower Alfredo sauce?

Introduction: Lactose-free Cauliflower "Alfredo" Sauce. <PIC> This creamy cauliflower sauce is a healthy lactose-free alternative to Alfredo sauce. I use lactose-free milk, but you can use a milk substitute like soy milk to make this a fully vegan sauce.My good friend, Jess, taught me this recipe and encouraged me to post an instructable about it so others can enjoy it too! Step 1: Ingredients. <PIC> Ingredients:½ of a large head of cauliflower1 cup of lactose-free milk (or milk alternative) 1 onion, chopped2 cloves of garlic, chopped 1 tablespoon of lemon juice 1 tablespoon of olive oil salt and pepper to taste Step 2: Cooking the Cauliflower, Onion and Garlic. <PIC> Cut the cauliflower into florets, add to a pot, cover with water and bring to boil. Cook the cauliflower until you can easily pierce it with fork. Drain.Saute the chopped onions and garlic in the olive oil. Step 3: Blend. <PIC> In a blender, add the cooked cauliflower, onions and garlic, milk, lemon juice, salt and pepper and blend until smooth.Pour the finished sauce over your favourite pasta dishes. This sauce's mild flavour is great for all sorts of tasty meals!


Question: What steps should I take to prepare the cauliflower before blending it into the Lactose-free Cauliflower Alfredo Sauce?

Before blending into the Lactose-free Cauliflower Alfredo Sauce, you should cut the cauliflower into florets, add it to a pot, cover it with water, and boil until you can easily pierce it with a fork. Once cooked, drain the cauliflower.<PIC>


Question: What is the overall process for preparing delicious orange-spiced tea eggs that are sure to impress?

Introduction: Orange-Spiced Tea Eggs. <PIC>
This Asian-inspired treat not only makes a stunning presentation... they're easy to make and taste fantastic.
Warning: Delicious and highly addictive!
  Step 1: Ingredients You'll Need:. <PIC> 6 Hard-boiled Eggs
For Marinade:
6 Orange-spiced Tea Bags (or any flavor of Black Tea.)
1/4 Cup Balsamic or Black Vinegar
1/4 Cup Dark Brown Sugar (Packed)
2 T Salt or 1/4 Cup Soy Sauce
1 tsp Ground Cinnamon
4 Cups Water
3 Drops Black Food Coloring (Optional) Step 2: Hard-boiling Your Eggs.. <PIC> Place your eggs in a saucepan and cover with cold water.
Bring water to a rapid boil over high heat. Reduce heat to medium-low and simmer gently for 14 minutes.
Using a slotted spoon,  immediately place boiled eggs into a cold water or ice water bath for 3 minutes.
Remove from bath and set aside.  Step 3: Create Your Orange-spiced Tea Marinade. Combine all of the listed Marinade ingredients in a 2 quart Sauce pan.
Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Remove from heat and let cool for 20 minutes or so. Step 4: Tap-crack Your Hard-boiled Eggs.. <PIC> Using a teaspoon, use the rounded bottom to gently (but firmly) tap around the shell of each egg, creating a fine network of cracks
Avoid tapping the large end of the egg where the air pocket is, as this will cause the tea to flood in and compromise the interesting marble pattern you want to create. It won't hurt anything if you do, but the visual effect will be diminished.
DO NOT peel the eggs. Step 5: Adding Eggs to Your Orange-spiced Marinade.. <PIC> I repeat: Do not peel the eggs! ;-)
Pour your warm marinade (with the tea bags) into a resealable 1 quart container or a ziplock Baggie.
Gently add your eggs and seal your container. If using a baggie, remove as much air as possible. A straw works great!
Allow the eggs to marinate at room temperature for an hour. Step 6: Refrigerate and Wait.... <PIC>
Place the container in your refrigerator and be patient.
Let the Eggs soak for at least 7 days to give the marinade a chance to work it's magic.
Peel, serve and enjoy... bet you can't eat just one!
Hint for easy-peasy peeling:  Roll the egg gently between your palms then start at the large end.


Question: For making 'Orange-Spiced Tea Eggs,' what steps should you take to prepare the eggs for marinating after boiling?

To prepare the eggs for marinating in 'Orange-Spiced Tea Eggs,' you should use a teaspoon to gently tap around the shell of each egg, creating a fine network of cracks while avoiding the large end where the air pocket is located.<PIC>


Question: What is the exciting way to create Tetris sandwiches that will delight young food lovers?

Introduction: Tetris Sandwiches. <PIC> For young geeklings, you can make a fun Tetris puzzle out of a sandwich in a few easy steps. Step 1: Step 1: Make a Sandwich. <PIC> I would recommend a sandwich made of solid bits (Ham, Turkey, Cheese) rather than PB&J. Step 2: Step 2: Score the Sandwich. <PIC> Get a bread knife, and cut a series of shallow lines in the top of the bread. Make three equidistant horizontal lines by bisecting the bread, then bisecting the two remaining halves. Then, do the same thing with vertical lines (one in the center, then one on either side). Step 3: Step 3: Cut Out Your Pieces. <PIC> Keep in mind what the Tetris pieces look like as you cut the sandwiches. The T, the S, the L, and the long bar. You won't be able to make the puzzle out of all of them, but you can get most in a single sandwich. Step 4: Step 4: Wrap the Results. <PIC> Turn over the sandwich pieces to avoid showing the scoring, then place the results on a plate so that they are no longer in place. Then cover the plate with plastic wrap to keep the pieces in place. Now it's ready to put in your geeklet's lunchbag.Make sure to tell them to play with their food!


Question: What should you do to the sandwich when making 'Tetris Sandwiches' before cutting it into pieces?

Before cutting the sandwich into pieces for 'Tetris Sandwiches,' you should score it by cutting a series of shallow lines in the top of the bread, making three equidistant horizontal lines and then adding vertical lines in a similar manner.<PIC>


Question: What should you do with the peanuts when preparing 'Chicken in Peanut Mole Sauce'?

To make 'Chicken in Peanut Mole Sauce,' you should put your peanuts with a tablespoon of oil in a hot pan at medium heat and stir them constantly to avoid burning.<PIC>


Question: What’s the best way to create delightful blackberry milk ice pops at home?

Introduction: Blackberry Milk Ice Pops. <PIC> These healthy blackberry milk ice pops will leave you with a smile on your face. Step 1: Ingredients. <PIC> You will need 3/4 cup of blackberries (i picked mine from my backyard) 1 cup of milk a spoonful of sugar and a hand blender or blender (makes one blackberry milk ice pop) Step 2: Blending. <PIC> Add the milk,sugar, and blackberries into your mixing cup or blender and blend together. Step 3: Pouring. <PIC> Pour the mixture into cups and insert a popsicle stick in it or pour it in a posicle maker. Step 4: Freeze. <PIC> Place the cup with the popsicle stick in it or the popsicle maker in the freezer. Wait for the magic to begin. Step 5: Enjoying. <PIC> Tear open the paper cup or open the popsicle maker. Enjoy! Be sure to vote for me!


Question: What ingredients do you need to blend together to make 'Blackberry Milk Ice Pops'?

To make 'Blackberry Milk Ice Pops,' you need to blend together 3/4 cup of blackberries, 1 cup of milk, and a spoonful of sugar.<PIC>


Question: What are the exciting steps to create mini chocolate cars using homemade gelatin molds?

Introduction: Mini Chocolate Cars - From Gelatin Molds. <PIC> How to make Mini Chocolate Cars from a gelatine mold. Silicon molding kits are a bit expensive, in this video I show you a cheap alternative to make food molds. Made out of Gelatin, water and sugar.It’s fun to make and you have endless options and variations with the objects you can put in the gelatin.I wanted to make a Classic Mini because I love those cars.  Step 1: Check Out My Quick Video Tutorial!. This video will show you how to make the Chocolate cars out of (homemade) gelatin molds.Along with the video you can follow the (easy) steps below :-) Youtube Video Step 2: Get Your Materials. <PIC> For the mold I used:20 grams (0.7 oz) of gelatin 20 grams (0.7 oz) of sugar 100 to 150 ml waterFurthermore I used Chocolatepotstoveplastic bucketMini cooper model car (solid, closed windows) or anything you like to make a mold from.oil or grease Step 3: Prepare the Gelatin. <PIC> Soak the Gelatin for about 5 minutes in cold waterHeat up water and add the sugar and gelatinGive it a stir but don't let it boil. Step 4: Make the Mold. <PIC> Cover the object (the mini car) and the bucket in oil, so the gelatin will come loose easy later on.Place a little layer of gelatin in the bucket and place the object in position. When the first layer is dry put the rest of the mixture, so the object is fully covered and let it become solid.I use the freezer to fasten this process, it took me about 1 hour. Remove the object carefully from the mold. Step 5: Make the Chocolate Car. <PIC> make a water bath to melt the chocolatemelt and temper the chocolatewhen the chocolate mixture is done pour it into the moldwait till the chocolate is solid again, it took me about 15 minutes.Remove the chocolate from the mold Step 6: Done. <PIC> Now the chocolate car is ready. You can also play a bit with colors, give it a white roof and some bonnet stripes for example.Thank you for checking out my Instructable ;-) Please also check out my youtube channel


Question: What are the steps to properly prepare the gelatin for making 'Mini Chocolate Cars - From Gelatin Molds'?

To prepare the gelatin for making 'Mini Chocolate Cars - From Gelatin Molds,' soak the gelatin in cold water for about 5 minutes, then heat water and add sugar along with the gelatin, stirring gently without allowing it to boil.<PIC>


Question: What’s the best way to whip up a delicious homemade milkshake that’s perfectly creamy and satisfying?

Introduction: Making a Homeade Milkshake. <PIC>  Step 1: Materials. <PIC> You will need, ice cream of your choice, chocolate syrup (if you want a chocolate milkshake), milk, hand blender or any blender, cups, blending cup (something to blend the ice cream), and an ice cream scoop. Step 2: Scoop Ice Cream Into the Blending Cup . <PIC> Scoop the ice cream. Step 3: Add Milk. <PIC> Add milk to about the hight of the ice cream amount. Add more for a thinner milkshake or add less for a thicker one. It is up to you! Step 4: Blend to Your Liking. <PIC> Blend the ice cream so the chunks get broken up. If you want an even thinner milkshake add more milk and continue to blend. I also added chocolate syrup for more chocolate because who doesn't like chocolate. This should make two servings although you can change it to whatever you want. Step 5: Pouring. <PIC> Pour the milkshakes out and enjoy! Please vote for me in the frozen foods if you found this helpful! :D


Question: When making 'Making a Homemade Milkshake,' how can I adjust the amount of milk to achieve my desired thickness?

To make 'Making a Homemade Milkshake,' you should add milk to about the height of the ice cream amount. If you want a thinner milkshake, add more milk, and if you prefer a thicker one, add less milk.<PIC>


Question: What should you do after taking the Vegan Spelt Cinnamon Rolls out of the oven to prepare them for serving?

After taking the Vegan Spelt Cinnamon Rolls out of the oven, you should drizzle the cashew caramel over the top of the rolls and then place them in the turned-off warm oven for about 10 minutes to set the glaze.<PIC>


Question: What’s the best way to prepare Kevin Brauch's delicious summer cocktail for a refreshing drink?

Introduction: Kevin Brauch's Delicious Summer Cocktail (Learn an Easy Fire Trick As Well!). This is one of my favorite summer cocktails, created by yours truly.  I'm quite happy with how this worked out.  Hope you enjoy it as well.  Let me know what you think and for more recipes and tips check us out on other platforms.  Looking forward to hearing from you! Step 1: Check Us Out for More Recipes and Tips!. YouTubehttp://www.youtube.com/user/ThirstyWithATwistTwitter:@ThirstyTwistCheers! Step 2: Enjoy!  and Remember You Can Use the Fire Tip With Other Cocktails!. <PIC>


Question: Can this tip be used in other situations?

Yes, we can use the Fire Tip with other cocktails.<PIC>


Question: What are some great tips to enjoy onions without the overpowering bite?

Introduction: How to Take the Bite Out of Onions. <PIC> Onions and I have a complicated relationship. We get along great when they're grilled or sautéed, but not when they're raw...  These simple tricks for how to take the bite out of onions have brought harmony back to our friendship and helped us to get along in all situations! Step 1: Slice or Dice. <PIC> Chop or slice or dice your onion(s) into whatever final shape you want for your recipe/dish.  Step 2: How to Soften & Sweeten Raw Onions. <PIC> If you are making a dish that requires a slightly softer onion (like a kale salad), bury your raw slices in salt and let sit for at least 10 minutes, can be more. Pour salt and onions into a colander and shake off the salt and then rinse with water.  Step 3: How to Remove the Bite From Raw Onions. <PIC> To remove the bite and bad breath associated with eating raw onions, while still keeping them crispy, place the slices in a bowl of ice water for at least 10 minutes. (Can be left up to a few hours)Drain and use. Your tummy, and everyone you come in contact with that day will thank you!! :)


Question: How can I effectively reduce the sharpness of raw onions while keeping them crisp for the dish 'How to Take the Bite Out of Onions'?

To effectively reduce the sharpness of raw onions while keeping them crisp for the dish 'How to Take the Bite Out of Onions,' place the slices in a bowl of ice water for at least 10 minutes. You can leave them in the water for up to a few hours before draining and using.<PIC>


Question: What is the best way to prepare crispy fried smoked chicken for a flavorful meal?

Introduction: Crispy Fried Smoked Chicken. Deliciously juicy and tender Crispy Fried Smoked Chicken.  See how to make it here: Step 1: Add Wood Chips. <PIC> Wood chips soaked (I used mesquite) Step 2: Season Chicken. <PIC> Cut the leg quarters into drumsticks and thighsSmoke the chicken for 1 hour to an hour and 15 minutes (until internal temp is at least 164 degrees) Step 3: The Rest. <PIC> Batter the chicken and fry for 5 minutes Step 4: Time to EAT!. <PIC>  Step 5: .


Question: How long should I smoke the chicken for 'Crispy Fried Smoked Chicken,' and what internal temperature does it need to reach?

For 'Crispy Fried Smoked Chicken,' the chicken should be smoked for 1 hour to an hour and 15 minutes, reaching an internal temperature of at least 164 degrees.<PIC>


Question: How should the banana be prepared for making '3-Ingredient Pancake Balls'?

The banana should be placed in a bowl and mashed with a fork until smooth before mixing it with the egg for making '3-Ingredient Pancake Balls.'<PIC>


Question: What is the best way to prepare a delicious and quick spicy tuna courgetti dish?

Introduction:  5 Minutes Spicy Tuna Courgetti. <PIC> When it comes to dinners I'm all about the quick and easy - who has time to slave over the stove for an hour or 30 minutes at the end of the day, not me! I tend to fancy something filling, flavourful and so quick that I can go from kitchen to Netflix in 5 minutes.This recipe will do just that, it's quick and easy, and most importantly delicious. You'll be surprised!It is also really healthy and will help you towards your physical goals. #fitfam Step 1: Ingredients. <PIC> Here are the ingredients needed to make this meal1 Medium courgette1/2 a can of chopped tomatoesA can of tunaScotch bonnet1 vegetable stock cubeBasil (optional) Step 2: The Sauce. <PIC> Making this rich and delicious tomato sauce is so easy, all you have to do is;Blend the tomatoes, scotch bonnet and stock cube together.Microwave on high for 3 minutes.Sauce done!!Next the courgetti... Step 3: The Courgetti. <PIC>  For the courgetti (courgette spaghetti) you can use a spiralizer, Julienne slicer or even a potato peeler.Wash the courgette and chop the ends off.Slice or shred the courgetteSoak in boiling water for 1 Minute (This will soften the courgetti but leave it with a little bite). Step 4: Put It All Together. <PIC> Dunk the can of tuna on the courgetti.Stir in the tomato sauce.Sprinkle some basil if you want...   And BOOM! All done, quick, easy and healthy.


Question: What steps do I need to follow to prepare the courgetti for 'Spicy Tuna Courgetti'?

To prepare the courgetti for 'Spicy Tuna Courgetti,' you need to wash the courgette, chop off the ends, slice or shred it, and then soak it in boiling water for 1 minute to soften it while retaining a little bite.<PIC>


Question: What are the steps to prepare the bread for an 'Avocado Grilled Cheese Sandwich' before cooking?

To prepare the bread for an 'Avocado Grilled Cheese Sandwich,' measure out about 1 tablespoon of butter to lightly coat both pieces of bread. Then, spread 1/2 tablespoon of butter on one side of one piece of bread, and repeat this step on the other piece.<PIC>


Question: What is the process for making Monkey Bread, and how can I achieve that delightful gooey texture?

Introduction: Monkey Bread. <PIC> When I was a child my mother would make a delicious treat called Monkey Bread. Me and sister loved our mom's monkey bread, it was extremely good. She would give us a little sample of it right as it was cooling down and even that little piece was enough to make any human's mouth water, it was hands down my favorite dish that my mother cooked. However, the problem with my mother's Monkey Bread is that she would only make it three times a year, and those three times were on Thanksgiving, Christmas, and the Fouth of July. Since she only made it on those specific days it would make us look forward to those holiday dinners. Me and my sister would countdown to those holidays several weeks before it actually arrived, all because of the anticipation of my mom's amazing Monkey Bread. Unfortunately, we would anticipate it so much that when that amazing time finally came we would eat the Monkey Bread too fast leaving us with nothing but a shortly lived memory and an even stronger craving for more. Any time we would ask mom to make us Monkey Bread for any day other than those three holidays she would always decline our offer. It just was not fair that we had to wait so long to enjoy this delicious treat. All of this changed on my 21st birthday when me and my sister were begging my mother to make me some Monkey Bread for my birthday. My mother once again said no but made a counteroffer of teaching us how to make it so that way we will never have to beg her about it ever again. After learning how my mother makes her Monkey Bread, I have come to realize just how easy it is to make, and I am going to teach you exactly how to do it. - The estimated time of completing this task is about an hour altogether. - The skill level of this task is about easy to medium. Almost anyone can make a great batch of Monkey Bread. However, since it requires working with the oven and hot contents and food i strongly suggest that only people over the age of 17 years old make Monkey Bread. Anyone younger than 17 years old should be supervised. Step 1: Ingredients and Materials. <PIC> - (3x) 7.5oz Cans of Pillsbury Buttermilk Biscuits - 1 Stick of Butter - 8oz of crushed almonds, walnuts or pecans (your choice) - 1 cup of sugar (strongly suggest having butter at room temperature) - 1 cup of brown sugar - 2 tablespoons cup of cinnamon - 1 bunt pan - 1 large sized Ziploc bag - 1 food scissors - 1 sheet of wax paper - 1 measuring cup Step 2: Preparation. <PIC> ***The first thing you are going to want to do is make sure that all of your tools are clean. Be sure to wash hands thoroughly as well because you will be coming into contact with the ingredients a lot throughout this process. -Grease the bunt pan thoroughly. (You can do this task with pam or use some butter) - Take out a sheet of wax paper. Should be around a foot long. - Preheat the oven to 350 degrees. Step 3: Assembly. <PIC> - Cut each individual uncooked biscuit into 4 equal pieces and lay it on the wax paper    ~Do this for every single  buiscuit until you have none left and the wax paper is filled with mini pieces of biscuits - Pour both the cinnamon and sugar into the plastic Ziploc bag     ~Be sure to shake and mix the Ziploc bag thoroughly to properly mix the cinnamon and sugar together - Sprinkle your choice of nuts into the bottom of the well greased (or buttered) bunt pan - Gently add the sliced biscuits into the bag of cinnamon and sugar mixture.     ~ With the sliced mini biscuits in the Ziploc bag shake the bag until each biscuit is well coated in the mixture     ~ Repeat this process until all of your slice biscuits are coated - After all of the slices are coated, put them into the greased bunt pan     ~ Layer the pieces accordingly (refer to the last picture above) Step 4: Making the Sauce. <PIC> - Melt the 1 stick of room temperature butter in a pan over medium heat. - Add brown sugar to melted butter until fully incorporated.    ~ Stir occasionally - Let the butter and brown sugar mixture cook slowly until the sides of the pan start to bubble. - Let the brown sugar mixture cool down until thickened. - Once the sauce is cooled down pour the sauce over the biscuit pieces that are in the bunt pan    ~ Spread evenly with a near spatula    ~ Sprinkle additional nuts over the sauce (optional) Step 5: Bake. - Carefully place the bunt pan into the preheated oven.    ~ Place on middle rack for best baking position - Set the timer for 40 minutes to let cook. ***WARNING       *Do not open the oven door when baking.This will cause the Monkey bread to "fall" and will not maintain a good risen shape  Step 6: Post Baking. <PIC> ***CAUTION: When Monkey Bread is done baking the bunt pan and all of its content will be extremely hot and may cause burns. Be sure to wear protective hand gear and pulling the Monkey Bread out of the oven. - Carefully take out the Monkey Bread out of the oven and place onto the stove - Once on the stove let the Monkey Bread cool off for roughly 10 minutes    ~CAUTION: the monkey brains will be extremely hot - After 10 minutes has past and the bunt pan has cooled off place your serving plate ontop of the bunt pan - Carefully flip the entire bunt pan so that it is upside down sitting on top of your serving plate - To get the Monkey Bread out of the plate gently tap on the top of the bunt pan so that it loosens up the Monkey Bread - Once loose simply lift the bunt pan off of the Monkey Bread. - Enjoy!


Question: After all the biscuit pieces are coated in the cinnamon and sugar mixture for making 'Monkey Bread,' what should you do next?

You can Sprinkle additional nuts over the sauce.<PIC>


Question: What is the best way to whip up a batch of delightful chocolate balls in just five minutes?

Introduction: 5-minute Chocolate Balls. <PIC> Quick and delicious Rum Balls recipe (with or without rum!). These tasty treats whip up in no time, and are completely addictive. Whether you need a chocolate fix or a quick gift, these are sure to please. Step 1: Ingredients. <PIC> A food processor will help you cut through this recipe in a cool five minutes or less!
		1 1/4 cups (120 grams) vanilla wafer cookies, shortbread, or graham crackers (about 35 Nilla brand wafers)
		1/2 cup (55 grams) powdered (confectioners) sugar
		2 tablespoons (12 grams) cocoa powder (Dutch processed or regular unsweetened cocoa powder)
		2 tablespoons light corn syrup
		1/4 cup (60 ml) COLD* liquid: juice; rum; water + rum extract (or your favorite); or whatever else you can imagine -- I did one batch with OJ and one with rum
		1 1/2 cups (140 grams) pecans (hazelnuts, walnuts, or almonds can be used - and toasting them beforehand makes them awesome! but will probably result in longer than 5 minutes)
		1/2 cup (55 grams) topping - crushed nuts, powdered sugar, cocoa powder, flaked coconut, go crazy
Makes about 2 dozen decent-sized chocolate balls.*the liquid being cold will help the balling process and reduce or even eliminate the need to refrigerate before shaping Step 2: Mix It Up!. <PIC>
		Process the cookies and pecans(opt) in the food processor until finely ground.
		Add powdered sugar and cocoa powder and process until combined.
		Add corn syrup and liquid and mix well. Yes, you can do this in the processor too! Blend until it creates one massive lump on the side of the bowl. Step 3: Form Balls. <PIC>
		Grease your hands (trust me on this one) and shape mixture into 1 inch (2.54 cm) balls.
		Roll the finished balls in the toppings of your choice. (I used powdered sugar and crushed nuts)If the balls are too sticky for you to work with, you can stick 'em in the freezer for a couple minutes or in the fridge for a few hours. I'm guessing that would work. . . I've never had the patience to find out! Step 4: Try to Share!. <PIC> If you don't eat them all yourself in one sitting, try to remember to bring them in to share with your colleagues/peers the next day.  These are perfect little gifts to give too.  A sandwich baggie with a colorful ribbon even makes it look like you put a lot of thought into it!


Question: For making '5-minute Chocolate Balls,' how should the mixture be shaped after processing?

To make '5-minute Chocolate Balls,' after processing, the mixture should be shaped into 1-inch balls.<PIC>


Question: When making 'No-Bake Cookies,' how can you adjust the mixture if it turns out to be too dry or crumbly?

If the cookie mixture for 'No-Bake Cookies' is too dry or crumbly, you can add additional milk or peanut butter to achieve the right consistency.<PIC>


Question: What’s the delightful process for crafting your very own Butterbeer inspired by Harry Potter?

Introduction: How to Make Butterbeer From Harry Potter. <PIC> Butterbeer is a great dessert-drink for any Harry Potter fan! I figured out the recipe when I was drinking the actual butterbeer from Universal Studious and figuring out the tastes. Other than that, I did some research. I actually created this recipe by myself! Step 1: Ingredients . <PIC> This is the simplest way to make butterbeer!-cream soda-caramel syrup-cup Step 2: Caramel . <PIC> Pour the caramel syrup into your cup until it forms a thin layer of the sauce on the bottom.  Step 3: Oh Yes, It's Fizzy. <PIC> Open your can of cream soda, and pour it into the cup slowly. If the cup fills up, wait for the fizz to go down. Then, continue to pour. When your done, mix up the brew. Step 4: DONE!. <PIC> Double, doubleToil and troubleFire burn and cauldron bubbleDouble, doubleToil and troubleSOMETHING WICKED THIS WAY COMESHeehee! Enjoy your concoction, and watch some Harry Potter movies!


Question: In the process of making 'Butterbeer' from Harry Potter, what is the first step involving caramel syrup, and how should it be applied in the recipe?

The first step involving caramel syrup in the preparation of 'Butterbeer' from Harry Potter is to pour the caramel syrup into your cup until it creates a thin layer of sauce at the bottom.<PIC>


Question: What is the process for preparing the crab batch filling in 'How to Make Delicious Crab and Chicken Rolls'?

To prepare the crab batch filling for 'How to Make Delicious Crab and Chicken Rolls,' open up the crab, place it in a mixing bowl, break up the pieces into smaller chunks if needed, add in the remaining 8 ounces of cream cheese, and mix everything together.<PIC>


Question: What’s the best way to create your own easy fermented garlic at home?

Introduction: Easy Fermented Garlic. <PIC> Raw garlic is very good for you, but not everyone can handle its heat. Fermenting garlic will temper its heat quite a bit while giving you some healthy bacteria (probiotics) at the same time. Fermenting garlic is very easy and takes very little time! Look, I'll show you. Step 1: Ingredients and Materials. <PIC> You don't need much.  • garlic: I used 6 heads in all. Get enough to mostly fill your jar.  • brine: Mix 4 cups of water with 4 1/2 tablespoons of coarse sea salt. It'll dissolve in time. There. I said you didn't need much! Step 2: Prep and Cut Garlic...and a Trick!. <PIC> Cut the stem ends off of each head of garlic. And now for the trick! To remove the skins, just throw the garlic heads into a metal pot. Seriously, you can throw them in. If you are a conscientious objector, place them gently into a metal pot. Violently shake the pot for 5-10 seconds and voila! The garlic has been de-skinned.Now slice each clove of garlic in half, long-ways. Put them in your jar. I counted them as I went and found that I got almost exactly 10 cloves of garlic per head. A little bonus trivia for you. Step 3: Add Brine . <PIC> Pour the brine into your jar until it easily covers the garlic. If you have any rebellious floating cloves, push them down with a chopstick or something else made of wood or plastic. I have heard that metal can negatively react with your fermentation, so you may as well play it safe and leave your metal in the drawer. Step 4: Wait Several Weeks. <PIC> Now just be patient. Fermentation takes at the very minimum several days to a week, but the longer you wait, the better your results and the more numerous and varied your good bacteria. For fermented garlic, the general consensus is to wait 3 to 4 weeks for full maturity.Optional adjustment: Within a week, those rebellious floating cloves from the previous step may keep trying to rise to the surface. These surface cloves have the potential of going bad, so you need to put something on the top to keep the garlic submerged. One option is to fill a baggie with water (or brine, to be safe in case it opens) and lay it on the top to push the garlic down. Another option is some other sort of weight like a sanitized stone or glass. In my case, I started with the first option but then moved the garlic to a bigger jar and pushed the garlic down with a silicon coffee mug topper. Step 5: Eat When Ready!. <PIC> Try the garlic every week or so. When it is to your liking, put it in the refrigerator. It will continue to ferment, but at a much slower pace. It will last in the fridge for a very long time, unless you love it and can't stop eating it!Eat the garlic as is, or chop it up and put it in your salads, dips, or other cold dishes. You can put it in cooked dishes if you want, but you'll lose all that probiotic goodness if you do. For a similar type of dish, try the Instructable I made on Easy Fermented Onions. Enjoy, and happy fermenting!


Question: How can I keep the garlic submerged while fermenting in the 'Easy Fermented Garlic' recipe?

To keep the garlic submerged while fermenting in the 'Easy Fermented Garlic' recipe, you can fill a baggie with water or brine and place it on top to push the garlic down. Alternatively, you could use a sanitized stone or glass as a weight.<PIC>


Question: What is the best way to whip up an iced toddy that’s refreshing and full of flavor?

Introduction: Iced Toddy. <PIC> hey, this is my first instructable so hope ya like it, ive had to use stock photos but that shouldnt matter too much. I came up with this idea because I love whiskey but hot toddys were a bit too hot in the summer months, its simple but effective. small disclaimer: it dont look pretty but it tastes great :-) Step 1: Gather Your Supplies. <PIC> you will need:1. a shot glass of lemon juice2. 2 shots of whiskey3. 2 teaspoons of sugar4. 3 teaspoons of instant lemon tea5. a tiny amout of cinnamon and nuttmeg (optional)6. a pint glass full of iceto decorate use a couple mint leaves and a slice of lemon Step 2: Make It. <PIC> put all the ingredients (minus the mint leaves and the slice of lemon) into a blender. blend it until it looks like a slushy.add the slice of lemon and the mint leaves just to make it feel a bit more fancy, I normally skip that part :-) Step 3: Drink Up and Enjoy. <PIC> to be honest the measurements I used are set to my taste, you might wanna tweak it a lil until you find the right balance for you


Question: What ingredients do I need to gather to make an 'Iced Toddy'?

To make 'Iced Toddy,' you will need a shot glass of lemon juice, 2 shots of whiskey, 2 teaspoons of sugar, 3 teaspoons of instant lemon tea, a tiny amount of cinnamon and nutmeg (optional), and a pint glass full of ice.<PIC>


Question: How do you create the chocolate shell for the 'Decadent Chocolate Truffle Dessert Shells' using the mold?

To create the chocolate shell for the 'Decadent Chocolate Truffle Dessert Shells,' start by filling the entire cup of the mold with melted chocolate. Then, immediately dump the chocolate out to allow it to drip for a few seconds. After that, wipe off any excess chocolate from the top of the mold and place it upside down on a piece of wax or parchment paper. Let it sit until the chocolate is completely hardened.<PIC>


Question: What’s the most effective way to impress someone by splitting an apple with just one finger?

Introduction: Split an Apple With One Finger!. <PIC> Ever wanted to split an apple with someone, but wanted to do it in an impressive way? Probably not, but this is still a pretty cool way to split an apple. Make sure you tell a big story about how you were trained as a samurai in the ancient art of fingerjitsu when you split it too!  Step 1: Prep the Apple. <PIC> For this step you will need to wash the apple and your hands. Just run the apple under water for a bit and dry it off. Next, firmly grip the stem and twist until it comes out. Step 2: Break the Apple. <PIC> This is the step where the magic happens. After you've told a big story, it's time to show off your moves. Place your index finger on the apple as shown. Make a fist with your other hand. Line up your hands as shown on the apple, and repeatedly hammer your finger into the apple with your fist. To properly do this, you must imagine yourself forcefully pushing your finger through the apple. The key is to not hit your finger many times quickly, but to use a few, strong blows to break the apple in half as shown in the last step. Depending on your apple, this cut may be clean, or not, as it was in my case. With a good apple, you should see that the seed chamber is split almost perfectly in half. Step 3: Serve the Apple. <PIC> Now that you have shown how skilled you are, it is ok to get a knife out to cut the apple. First cut the halves into quarters, then cut out the core as shown. You can then cut the quarters into slices of your preferred thickness, and serve to your friends in a bowl (or eat them yourself.) Thank you for learning how to Split an apple with one finger! I hope you enjoy! Please favorite and leave a comment about my instructable. I am open to suggestions as to how I can improve. Thank you for your support!


Question: In the recipe 'Split an Apple With One Finger,' what is the most effective technique to break the apple using your finger?

In the recipe 'Split an Apple With One Finger,' the most effective technique to break the apple is to place your index finger on the apple and make a fist with your other hand. You should then hammer your finger into the apple with a few strong blows, aiming to break it in half rather than hitting quickly many times.<PIC>


Question: What is the best way to prepare garlic and broccoli gnocchi for a delicious meal?

Introduction: Garlic and Broccoli Gnocchi !. <PIC> This is a nice and easy dish to eat on any occasion. I am Italian,so gnocchi has always been an occasional dish.However, I'm really not a big fan of it and have been looking for ways to make it tastier.So here's my garlic and broccoli gnocchi!Ingredients:GarlicBasil 16 oz of uncooked gnocchiAlfredo sauceA block of mozzarella cheeseDesired amount of broccoli Step 1: Cook the Gnocchi. <PIC> Bring a pot of water to a boil. Add the gnocchi and cook for 3 minutes,until the gnocchi floats to the top. Then strain and dump into a bowl. Step 2: Prepare the Ingredients. <PIC> Grate 1/4 cup of mozzarella cheese. Chop butter into three thin slices. Step 3: Herbs. <PIC> Butter the gnocchi.Lightly dust gnocchi with garlic, basil,and Rosemary,then stir and add a little more. Step 4: . <PIC> Add 1/2 cup sauce and stir. Sprinkle the cheese over and add the broccoli.serve and enjoy!


Question: What is the process for cooking gnocchi in the recipe 'Garlic and Broccoli Gnocchi,' and how long should it be cooked?

To cook the gnocchi in 'Garlic and Broccoli Gnocchi,' bring a pot of water to a boil, add the gnocchi, and cook for 3 minutes until it floats to the top. After that, strain and dump it into a bowl.<PIC>


Question: What is the best way to prepare a delicious microwave meatloaf that will impress everyone?

Introduction: Microwave Meatloaf. <PIC> This microwave meatloaf is INCREDIBLE!!! It is really simple and quick and seriously you NEED to try it! Even my dad who is sceptic of cooking meat in the microwave was impressed.  I use quick cooking oats in this recipe (so it can be gluten free!) and I found that by using oats and milk over breadcrumbs and egg it keep the meatloaf wonderfully moist despite being cooked in the microwave.  *To be honest I used oats because I was out of bread and was really hungry XD* But it is delicious!I make this almost weekly and it is great for if friends come over (just double the recipe for 2 of you).  It can also be a quick and impressive meal.This is my base recipe for the meatloaf you can add so much to it to make it taste even better. THE POSSIBILITIES ARE ALMOST ENDLESS!  (Look at the last step for suggestions)I hope that you like it and please let me know if you do! Step 1: Ingredients and Equipment. <PIC> Ingredients:-150g Beef mince (I use low fat mince to be healthier also to have less fat floating on top)- 2 1/2 Teaspoons quick cook oats (if you only have regular oats just put them in a food processor for afew pulses)- 2 1/2 Teaspoons milk ( I used skim milk I don't think it really matters, you could also use water if you have issues with dairy)- 1 Tablespoon ketchup or barbeque sauce + extra for decoration (This depends on your preference I find the barbeque was better for my dad as he said it had a "Smokey flavour")- 1/2 Teaspoon garlic powder (can be omitted if you are worried about your breath but if you can KEEP IT IN!!)- 1/4 Teaspoon onion salt- 1/2 Teaspoon salt- 1/2 Teaspoon finely ground pepper (optional but delicious)- Greens to decorateEquipment:- Small bowl- Microwave safe ramekin or mug at least 1 cup capacity- Fork and spoon  Step 2: Make Meat Mix. <PIC> So this recipe could not be simpler (I love easy recipes!). First place your mince in your small bowl and add your quick cook oats and milk.  Then add all the dry seasonings and your preferred sauce.Then with a fork (or spoon) combine all the ingredients together. I use a fork because I find it mushes the ingredients together better, giving a more even meatloaf.The mixture should be very soft at this point.Then transfer the meat mixture into your ramekin or mug. You do not need to grease your ramekin I find that it easily comes out once it is cooked. Step 3: Cook in the Microwave. <PIC> To cook the meat loaf place it in the microwave (mine is 1100 watts) for about 5 minutes. The cooking time will depend on how tall of flat your mixture is in your ramekin.  My 'flatter' ramekin took 5 minutes and 30 seconds to cook all the way through.  Be very careful when removing the meatloaf from the microwave as it will be very hot.If you are worried about undercooked meat and bacteria you can use a meat thermometer to check that it reaches about 75 degrees Celsius (My hard work and researching on Google told me this value). I mainly just check that I use fresh and good quality meat and make sure that the centre is not pink. Step 4: Plate Up and Eat!. <PIC> Allow the meatloaf to cool for a minute as it will be extremely hot.  With your extra sauce you can decorate the top I love putting hearts or smiley faces on my food! I mean who wouldn't love getting food made with love topped off with a love heart?I also find this goes really well with broccoli (I may be broccoli biased) but it also would go lovely with a salad and chips. Step 5: Other Variations. <PIC> As this is my  microwave meatloaf 'base' recipe I suggest you get creative and add other ingredients yourself. Additional ingredients that I have tried and love are- Chives, cheese and onion- Bacon and onion- Mozzarella cheese ball in the centre (So stringy and delicious!)- Grated vegetables like carrot, mushroom and zucchini (make sure you squish out excess water from the vegetables especially zucchini and add extra salt)I hope you feel creative!!


Question: In the process of making 'Microwave Meatloaf,' which ingredients are combined first in the small bowl, and what role does using a fork play in this step?

In making 'Microwave Meatloaf,' the first ingredients combined in the small bowl are beef mince, quick cook oats, and milk. Using a fork helps to mush the ingredients together more effectively, resulting in a more evenly mixed meatloaf.<PIC>


Question: What is the proper method for combining the dry ingredients when making 'Easy Thick Fluffy Pancakes'?

The proper method for combining the dry ingredients when making 'Easy Thick Fluffy Pancakes' is to mix them together in a bowl using a whisk or by sifting them with a sifter .<PIC>


Question: What’s the best way to create delightful green tea meringues paired with Nutella?

Introduction: Green Tea Meringues With Nutella. <PIC> I had some egg whites left over from another recipe I had made, and I wanted to do something different with them. I couldn't figure out what to do with egg whites besides meringue. So, I looked in my cupboards to see what else I had. I came across a bag of matcha green tea that I bought wanting to try it and some Nutella. Perfect!
These are light and fluffy and chocolaty sweet.  Step 1: Ingrediants. <PIC> 1. Six large egg whites
2. One and a half cups sugar
3. One teaspoon vanilla
4. One and half tablespoon matcha green tea ( green tea powder)
5. Pinch of salt
6. Hand mixer Step 2: Prep. <PIC> Preheat oven to 300 degrees.
Lightly oil baking sheet or cover with parchment paper and set aside.
Allow egg whites to warm to room temperature.  Mix sugar and matcha together in separate bowl and set aside.  Step 3: Making Meringues. <PIC> In a large mixing bowl add vanilla and salt to egg whites. Beat on low speed till soft peaks form.
In a separate bowl mix sugar and matcha. Slowly add sugar mixture to the egg white mixture, one tablespoon at a time. Allow each addition to dissolve fully before adding more.
Beat on high till stiff glossy peaks form.  Step 4: Baking. <PIC> Using a small table spoon, scoop meringue onto you  baking sheet. Leave about half and inch or so between scoops.
Place baking sheet in oven and baking about 20 minutes. When meringues are done they should give off a slight hollow noise when lightly tapped.
Let cool on sheet for a couple minutes before removing. Allow meringues to full cool.  Step 5: The Yummy Bit. <PIC> Add Nutella to the bottom of a meringue the add another, sandwiching the Nutella in.
Enjoy! Green tea and Chocolaty hazelnut is the perfect mix. Enjoy these with a nice mug of tea or a tall glass of cold milk.


Question: When making 'Green Tea Meringues With Nutella,' what should you do with the egg whites before you start beating them?

Before starting to beat the egg whites for 'Green Tea Meringues With Nutella,' you should allow them to warm to room temperature.<PIC>


Question: What’s the best way to transform an unwanted carrot into an epic carrot dude?

Introduction: The Epic Carrot Dude.. <PIC> ever been really bored? every had an un wanted carrot in your hand? well combined these odd things to make you super cool mini carrot dude. eat away all the unwanted carrot to the wanted size, (10cm-5cm), rotate the carrot around in your mouth making grooves with your teeth. never take big chunks out els it might ruin your master piece. when you have the right thinckness's use a knife or finger nail to finnish the detail on your epicness of a carrot dude. good luck :3


Question: What are the steps to prepare an unwanted carrot to create 'The Epic Carrot Dude'?

To prepare an unwanted carrot for 'The Epic Carrot Dude,' you should eat away the excess carrot until it is between 10cm and 5cm in size, and while doing so, rotate the carrot in your mouth to create grooves with your teeth.<PIC>