Question: What are the ingredients and materials needed to prepare 'Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs)?

To prepare 'Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs),' you will need 6 tablespoons of Hot Chocolate mix, 4 tablespoons of All-Purpose flour, 1/2 teaspoon of vanilla extract, 2 tablespoons of melted butter, and 3 tablespoons of water. The materials required include a coffee mug, a fork for mixing, and measuring spoons.<PIC>


Question: What’s the best way to prepare delicious grilled watermelon and bring out its natural flavors?

Introduction: Watermelon on Grill. <PIC> You need:1 Watermelon1 tea spoon Sea Salt1 tea spoon Olive Oil Step 1: Washing and Cutting. <PIC> Wash and cut the watermelon, removing the bark. Have the pieces are the size and thickness suitable for grilled. Step 2: . <PIC> Wash the pieces of salt and dry them with a towel. Step 3: . Brush with olive oil. Step 4: Grilling. <PIC> Place them on a preheated grill over medium heat and cook them for 3 minutes on each side until the grid marks. Step 5: Serve. <PIC> Once you've prepared grilled watermelon like this, you can serve in one of the following ways:1. Place fruit and goat cheese on a bed of lettuce and sprinkle with vinaigrette and chervil.2. Cut the watermelon into small pieces in a bowl and mix it with black olives, chervil, feta cheese and vinaigrette.3. Serve watermelon with thin pieces of jalapeno pepper, sprinkled lightly with lime juice and a pinch of sea salt.4. Add grilled watermelon pieces of fruit salad "Tropic" button to diversify.


Question: For preparing 'Watermelon on Grill,' what should you do with the watermelon after washing and cutting it to prepare it for grilling?

After washing and cutting the watermelon, you should remove the bark and ensure that the pieces are the size and thickness suitable for grilling.<PIC>


Question: What’s the best way to create a delicious 5-cheese ziti al forno at home?

Introduction: 5-Cheese Ziti Al Forno. <PIC> There is an Italian restaurant that we all probably know, and most of us have probably been to.  One of my favorite dishes from said restaurant is the five-cheese ziti al forno.  The only problem is that this place can be kind of expensive.  So...why not make it at home? Step 1: Ingredients. <PIC> The ingredients are split up as follows:
Sauce:
4 cups tomato sauce (one large can)
2 cups alfredo sauce (one 16.5 oz jar)
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1/2 teaspoon garlic powder
Topping:
3 cups mozzarella cheese, shredded
1/2 cup Italian bread crumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon garlic, chopped (or minced)
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped (or 1 1/2 tablespoons dried parsley flakes)
Remaining Ingredients:
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded
NOTE: If you cannot find all the cheeses listed, feel free to use your five favorite cheeses, or leave some out if you like.  Make it your own, there's room to play with this recipe. Step 2: Preparing the Sauce. <PIC> The first thing we're going to put together is the sauce.  Combine all the ingredients on the sauce list in a large bowl, then cover and refrigerate until ready to use. Step 3: Preparing the Topping. <PIC> 1. In a medium-sized bowl, whisk together the first four ingredients for the ziti topping.
2. Add the garlic, oil, and parsley, mix until blended.  Cover and refrigerate until ready to use. Step 4: Putting It All Together. <PIC> When you're ready to put it all together, preheat your oven to 375 degrees F, spray a 13" x 9" dish, or a large casserole dish with non-stick spray.
1. Once your oven is preheating, prepare your pasta according to the package instructions.
2. Pour 1/2 cup of the prepared ziti sauce into prepared dish and spread evenly over bottom.
3. When pasta is finished cooking, drain water and add pasta to the remaining sauce.  Mix well and add to baking dish.
4. Spread 1 cup of shredded mozzarella over pasta/sauce mixture.
5. Top the mozzarella with the prepared ziti topping, and spread evenly.
6. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling.  Depending on your oven, it could take between 30 to 40 minutes.
7. remove and serve immediately.
I hope you enjoy this recipe!


Question: What ingredients are used to prepare the sauce for '5-Cheese Ziti Al Forno,' and how should they be prepared?

To prepare the sauce for '5-Cheese Ziti Al Forno,' you need 4 cups of tomato sauce, 2 cups of alfredo sauce, 1/2 cup of ricotta cheese, 1/4 cup of shredded mozzarella cheese, 3 tablespoons of shredded fontina cheese, and 1/2 teaspoon of garlic powder. Combine all these ingredients in a large bowl, then cover and refrigerate until ready to use.<PIC>


Question: What is the best way to create a delicious lava chocolate and orange sponge pudding?

Introduction: Lava Chocolate & Orange Sponge Pudding . <PIC> This is an elegant luscious dessert that has a fab combo of Chocolate sponge cake with Orange aroma. When baked it magically produces its own rich chocolate pudding on the bottom, yet its low cal...no guilt!Surprise your loved one for extra points on Valentine's Day with this silky, hot dairy free dessert! Step 1: Ingredients. <PIC> 4 tbsp dairy free margarine3/4 cup sugar 2 cup unsweetened Almond Milk 1 cup flour1 tsp baking powder5 tbsp cocoa powder1 tsp instant coffeezest of 1 orange1 lg egg, beaten Prep: Preheat oven to 350FGrease or spray 4, 1 cup ramekinsIn a medium saucepan melt margarine, 1/2 cup sugar, 2/3 cup milk, zest and coffee. Stir to dissolve the sugar. Cool to the touch. Whisk the egg into the liquids. Sift the flour, baking powder and 1 tbsp of cocoa powder together.Sprinkle onto the liquids and whisk to mix,the mixture will be lumpy. Step 2: Prep. <PIC> Evenly distribute into ramekins. Stir the remaining sugar and cocoa powder together. Sprinkle over cake batter. Pour the remaining milk over the batter.*When baking it will magically mix together creating a sauce on the bottom. Step 3: . <PIC> Place on a baking sheet to catch any spills and bake for 40-45 min until the liquid sinks and the cake rises.Remove and allow to cool for 5 min.The cake will drop.Sprinkle with icing sugar, berries and a scoop of frozen yogourt or dairy free/ice cream if desired


Question: What ingredients are mixed together for the 'Lava Chocolate & Orange Sponge Pudding,' and what is the next step after sprinkling the remaining sugar and cocoa powder?

For making 'Lava Chocolate & Orange Sponge Pudding,' after mixing together the remaining sugar and cocoa powder, you should pour the remaining milk over the batter. This will allow the mixture to create a sauce on the bottom during baking.<PIC>


Question: What’s the best way to prepare a delicious ginger biscuit rocky road that combines all those tasty ingredients?

Introduction: Ginger Biscuit Rocky Road. <PIC> Ingredients
Mcvities ginger biscuits.
Cadburys Baking Chocolate.
Fiddles mini pink and white mini marshmallows
Crispy m&msRecipe
1. Melt the chocolate over a bowl of hot water stirring every few minutes.
2. Add the marshmallows and m&ms and the ginger biscuits.
4. Mix well
3. Wait for the chocolate to cool.
4. Place in a lined baking tray.
5. Put in the fridge.
(For a cute kids snack and without having to cut the rocky road into squares place the rocky road in cupcake cases on stage four)


Question: In the recipe for 'Ginger Biscuit Rocky Road,' what should you do after melting the chocolate?

In the recipe for 'Ginger Biscuit Rocky Road,' after melting the chocolate, you should wait for the chocolate to cool before adding the ginger biscuits and treats.<PIC>


Question: What’s the best way to create delicious red hot Valentine cookies that capture the essence of those little red candies?

Introduction: RED HOT Valentine Cookies. <PIC> RED HOT Valentine Cookies Step 1: How to Make RED HOT Valentine Cookies. <PIC> These cookies taste just like the little red candies but with a soft cake-like texture. I make a batch for my husband every Valentine's Day and he loves them! These cookies are very simple to make. They are good by themselves or sandwiched with ice cream.
This recipe will make 2 to 4 dozen cookies depending on the size cookie cutter used. ENJOY!
INGREDIENTS
1 box red velvet cake mix
1/8 teaspoon baking powder
2 eggs
1/4 cup oil
1/2 tablespoon natural cinnamon flavor
Flour (as needed for rolling out dough)
Preheat oven to 325 degrees. Step 2: . <PIC> Mix the cake mix, baking powder, cinnamon flavor, eggs, and oil in a bowl until well blended and a solid dough forms.  Step 3: . <PIC> Place the dough on a floured surface and sprinkle with flour.
Roll out the dough to about a 1/4 inch thickness.
Use flour as needed to prevent sticky dough. Step 4: . <PIC> Use a cookie cutter to cut shapes and place on a cookie sheet. I line my sheets with parchment paper but it is not necessary. Step 5: . <PIC> Bake at 325 for 8 to 12 minutes. Cooking times may vary depending on the size of the cookie cutters used.
Remove and cool on the cookie sheet 2 minutes then transfer to a cooling rack.
Serve and enjoy!


Question: At the 6-minute mark of stirring while making 'Let's Make Toffee!!,' what should the mixture look like?

At 6 minutes of stirring while making 'Let's Make Toffee!!,' the mixture should resemble marshmallow mush.<PIC>


Question: What should you do to the dough for 'Chocolate Peppermint Cookies' before rolling it out and cutting it into circles?

Before rolling out and cutting the dough into circles for 'Chocolate Peppermint Cookies,' you should wrap each portion of dough in parchment paper and refrigerate it until firm for at least 1 hour.<PIC>


Question: What’s the best way to whip up a batch of sweet and salty ice cream sandwiches that combine delicious flavors?

Introduction: Sweet and Salty Ice Cream Sandwiches. <PIC> My niece and I invented a new ice cream sandwich that combines our favorite snacks into one unbelievably tasty dessert treat.  It is easy to make but requires several steps and a quick pace to avoid melting the ice cream.
Ingredients:
1.5 Quart container vanilla ice cream (Didn't it used to be 1/2 gallon?)
1/2 cup natural peanut butter
about 24 Graham crackers split into halves
one bag of mini m&ms
Step 1:
Empty the ice cream into a large bowl
Step 2:
Add peanut butter stirring and swirling into ice cream quickly
Step 3:
Put a heaping soup spoon sized heap of the ice cream onto the graham cracker halves.
Step 4:
Top each with the other half graham cracker, pressing lightly.
Step 5:
Freeze for about an hour on a cookie sheet
Step 6:
Remove from freezer and dip each sandwich into mini m&ms, pressing them into ice cream to coat all sides
Step 7:
Return to cookie sheet and freeze till set.
Step 8:
Enjoy! and try to save some for others!


Question: What should you do after you have assembled the Sweet and Salty Ice Cream Sandwiches and placed them on a cookie sheet?

After you have assembled the Sweet and Salty Ice Cream Sandwiches and placed them on a cookie sheet, you should freeze them for about an hour.<PIC>


Question: What’s the best way to create a delicious homemade cinnamon swirl bread from scratch?

Introduction: Homemade Cinnamon Swirl Bread. <PIC> I have been getting in touch with a few old friends over the past couple of days. A few phone calls later, it so transpired that a group of childhood friends were heading to my place for coffee this evening. And I so wanted to make something simple yet special! Nothing to beat the aroma of freshly baked homemade bread …. Enhanced with the spicy flavor of cinnamon.   The whole baking process took about an hour. By around 5 in the evening, the kitchen was awash with the freshly baked flavor. The golden brown crust and light soft and fluffy cinnamon filling sure brought a smile on everyone’s face. Thin slivers of homemade cinnamon swirl bread and piping hot coffee – What better accompaniment to the animated conversation, giggles and laughs that followed. Well, we girls sure had fun!I have a few slices left over and intend to serve them as French toast for breakfast next morning. Check out this simple recipe for homemade cinnamon swirl bread. It makes good use of a natural spice like cinnamon which is bursting with healing properties – to lower blood pressure, lower cholesterol and antioxidant properties. Step 1: Assemble the Following Ingredients. Flour  3 cupsMilk  ½ cupWarm water  ¾ cupBaker's Yeast 1 tbspButter 3 tbspSugar 3 tbspCinnamon powder 1 tbspSalt   ½ tsp Step 2: Method . <PIC> Mix yeast and little sugar and warm water and keep aside.Heat milk with 2 tbsp butter and keep aside.Mix 1 tbsp sugar and salt and 1 tsp cinnamon powder to the warm milk.Add the milk mixture and yeast mixture to the flour and slowly knead to a dough. Keep the dough in a greased bowl for an hour. Cover with cling film. After an hour, knock back and knead the dough. Sprinkle a bit of flour on the counter top and you can roll the dough without it sticking. Roll the dough out real thin and you will get more cinnamon sugar to bite into in each swirl slice. Roll the dough into a log. Spread 2 tbsp butter and sprinkle a bit of sugar and 1 tbsp cinnamon powder on it. Roll the dough. Cut 3 slashes on the top of the dough.Keep it in a greased bread tin and keep aside for half an hour. Bake at 375 degrees for about 30 – 45 minutes till browned on top. Step 3: Serving Options. <PIC> Place the cinnamon bread on a cooling rack. Use a sharp serrated knife to cut neat slice. You can serve some yummy French toast with cinnamon swirl slices. Dunk each slice in a mixture of milk, egg and vanilla. Lightly toast it on a heated griddle with a bit of butter. Sprinkle powdered sugar. Serve with mixed berries or other chopped fruits.


Question: After kneading the dough for an hour in the 'Homemade Cinnamon Swirl Bread' recipe, what steps should you take next?

After kneading the dough for an hour in the 'Homemade Cinnamon Swirl Bread' recipe, you should knock back and knead the dough again. Then, sprinkle a bit of flour on the counter top to prevent sticking when rolling out the dough.<PIC>


Question: What’s the best way to whip up a refreshing cola spider drink?

Introduction: Cola "spider" Drink. <PIC> This drink may resemble muddy pond scum but i can assure you it tastes much better (well..i assume so as i've never actually eaten pond scum!) this refreshing drink is a strange yet tasty combination that can be whipped up in seconds with only two ingredients!! (and good to drink while making  an instructable!)
PS i don't know why this drink is called a "spider" but thats what i've always known it as :D
YOU WILL NEED
Ice Cream (i personally prefer vanilla with this)
soft drink (soda)
(you can use any flavored soda but i've found that i prefer cola rather then lemonade etc)
METHOD
scoop some ice cream into a glass, the amount depends on your personal preference but i like a lot of ice cream as that way it won't just melt into the first bit of cola.
CAREFULLY pour a little bit of cola on top of the ice cream. it with froth up a lot so don't pour the entire can of drink in or you'll end up with a cola volcano all over your bench! (you may need to add a small amount at a time, but you can always top the glass up)
Stir a little to mix together and ENJOY
this is a great summer drink that i still like now, on a cool winters evening :D
so if your bored of plain soft drinks or just want something new, you should try this :)
thanks for reading
please post any comments, questions or suggestions :)
AAG


Question: What is the process for rolling out the cookie dough and using the paper doll template to cut out shapes for 'Paper Doll Dress Up Sugar Cookies'?

To create 'Paper Doll Dress Up Sugar Cookies,' you should first roll out the cookie dough quite thinly on a workbench dusted with corn starch (cornflour), to about 1/4 inch (1/2 cm) thick. Next, place the paper doll template onto the rolled-out dough, and carefully cut around the template using a sharp knife.<PIC>


Question: What should you do to the dough before baking 'Pop Art Sugar Cookies'?

You should chill the cookie dough for at least 2 hours before baking 'Pop Art Sugar Cookies.'<PIC>


Question: What ingredients do I need to prepare the filling for the 'Chocolate Chip Cookie Marries Oreo Dough'?

To prepare the filling for 'Chocolate Chip Cookie Marries Oreo Dough', you will need: 1/2 Cup softened butter, 1/3 Cup brown sugar, 8 Oz cream cheese (softened but not too soft), 3/4 Cup powdered sugar, 1 teaspoon pure vanilla extract, 3/4 Cup crushed Oreos, and 1/4 Cup mini chocolate chips (do not substitute).<PIC>


Question: What’s the overall process for crafting these delightful edible ornate mushrooms?

Introduction: EDIBLE ORNATE MUSHROOMS REVEALED. <PIC> Before you can make these great tasting  Old World  delights,
you need three batches of colored dough.
The companion featured instructable  EASY MARZIPAN DOUGH will show you
how to make the dough for these delicious ornate mushrooms. Step 1: LETS MAKE a MUSHROOM  =  OLD WORLD HOUBY. <PIC>
          This step pre-supposes you already have the three plastic bags of colored dough
from the companion Featured  Instructable   EASY MARZIPAN DOUGH .
		You will need a wooden breadboard
		A butter knife
		A plastic chopstick and
		A roll of paper towels
Clean and dry your hands in preparation to food handling.
Open the Brown and Red  dough plastic bags and take out a third of  each color dough.
Be sure to close the zip locks up again.
		Picture #1
		On the breadboard roll a brown cylinder with the palms of your hands .
		And cut it into finger lengths.
		Then press flatten one end of the cylinder to simulate the mushroom stem.
		Now Roll a like number of Red dough Balls between your palms using a circular motion.
		Picture #2
		The Mushroom Head is formed by pressing a thumb into a Red Ball and forming the dough around.
		Note the desired Houby ( Mushroom ) Stem and Head look to fit snugly together.
		Picture #3
		Start by taking a dollop of White dough from the Zip Lock Bag and set it aside.
		Mount the Red Head onto a Brown Stem and gently press them together.
		Note the good fit of the Stem and mushroom Head.
		Not happy :-( with the results ?  IT is easy enough to start over at picture #1
		Picture #4
		Using only hands the Red Houby Heads are fit snugly onto the Brown Stems.
		The next step will place the White distinguishing flecks
		Of the Amanita Muscaria Mushroom ( Houby ) round marks.
Depending on your speed, ability and desire you should be able to make a dozen Houby at a time. Step 2: ADDING THE WHITE FLECKS. <PIC>
          Now is a good time to clean your breadboard and to again
clean and dry your hands in preparation to food handling.
		Picture #1
		Use a chopstick to poke a hole half way through the Red Mushroom Head.
		IT should be allowed to pierce into the Brown Stem.
		Picture #2
		Note the clean and smooth hole.
		The tip of the chopstick tool needs a moist wipe and dry.
		Picture #3
		Use the White dough to  Roll several  Tapered  Plug  Inserts.
		Picture #4
		Slide a White  Plug into the Mushroom Head Hole.
		Gently Press the White Plug to Widen and Flatten it Flush to the Red Head.
		Picture #5
		Sliding a third White Tapered Plug into a Mushroom Head Hole.
		See the two other Flush White Plugs.
		Picture #6
		Compare a finished Flecked mushroom.
		To an UN-finished Houby .
		See a White Tapered Plug.
		Ready to be inserted into holes created by the plastic Chopstick Tool.
		And see a Brown Stem. Step 3: MAKING OTHER SHAPES. <PIC>
          After nine of the Amanita Muscaria Mushrooms have set for a couple days
they will hold shape for decorating.
		Picture #1
		Drying platter.
		Picture #2
		Preparations for a White Mushroom with Red flecks.
		Picture #3
		See  Brown Stems and White Heads.
		Picture #4White Houby with Red Flecks Same Procedure as the Red Houby.
		And those Dumbbell Shapes that never made it off of the Breadboard.
		Picture #5
		Three finished White Mushrooms Step 4: DISPLAY PRESENTATION. <PIC>
		Picture #1
		The name sake for the decorative Candy..
		Picture#2
		Here we see the onterage shapes.
		Picture #3
		Round Holy Balls Hanging.
		Picture #4
		Engineering Shapes.
		Picture #5
		A Close UP.
		Note the Drying Creases.
		Picture #6
		Two Houby.
		Last Picture
		A Houba Hanging in Our 2011 Tree.
		Very Heavenly Delicious Tasting.
You should know some people like Marzipan Immediately.
Others acquire a taste for this nut confectioner's dream
And a few never enjoy it as my family and I do.
Our next door Fifth grader received a family Marzipan gift pack and
later she was discovered behind the couch filling her face with
Marzipan balls, Happy New Year....


Question: What steps do I need to follow to add the white flecks to the red mushroom heads in 'Edible Ornate Mushrooms Revealed'?

To add the white flecks to the red mushroom heads in 'Edible Ornate Mushrooms Revealed,' first, use a chopstick to poke a hole halfway through the red mushroom head, ensuring it pierces into the brown stem. Next, roll several tapered plug inserts from the white dough and slide them into the holes created by the chopstick, pressing them gently to widen and flatten them flush with the red head.<PIC>


Question: What are the essential steps to whip up a delicious batch of O'Henry Bars without spending too much time in the kitchen?

Introduction: Quick & Easy Cookie Alternative. <PIC> Follow these instructions to make a quick, chocolatey-peanut butter dessert called O'Henry Bars (http://allrecipes.com/Recipe/O-Henry-Bars/Detail.aspx).  This sweet delight can easily appetize several dozen guests or just a few seriously chocolate-craved individuals!
You will not need a lot of previous baking experience or several hours of spare time.
You will need:
4 cups rolled oats
1 cup packed brown sugar
1 cup OR 3/4 cup butter
1/2 cup light corn syrup
1 teaspoon vanilla extract (optional)
1 cup semisweet chocolate chips
3/4 cup peanut butter
You'll also need access to a conventional oven for baking the oatmeal base and something like a stove-top range for melting the chocolate topping.Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Step 1: Mix Dry Ingredients. <PIC> Grab a large mixing bowl, and prepare to measure out the dry ingredients:4 cups of rolled oats
1 cup of packed brown sugar
Pile the oats into a clean mixing bowl with a measuring.  Unlike with flour, your measurements need not be super accurate.
Pack 1 cup of brown sugar into the same measuring cup, and drop the sugar into the mixing bowl with the oats.  If you've never packed brown sugar before, it's pretty simple.  Pour or scoop some sugar into the measuring cup, and then press it down with your fingers until it feels firm.  Keep adding and pressing sugar until you get a 1 full cup of packed brown sugar leveled flat.
Now that you have a mini sugar castle in the mixing bowl, break up the brown sugar, and begin stirring it in with the oats.  I find it helpful to start by pushing up the stuff on the bottom.  Keep stirring until only a few clumps of brown sugar remain. Step 2: Mix-in Liquid Ingredients. <PIC> Gather together the liquid ingredients:3/4 or 1 cup of softened butter - choose 1 cup if you want a gooey base1/2 cup of light corn syrup1 teaspoon of vanilla extract, if desired - for extra flavor
To quickly soften butter straight from the fridge, unwrap the sticks (1-1/2 for 3/4 cup or 2 for 1 cup) into a microwave-safe bowl, and microwave on high for about 15 seconds.  After this, the butter should be easy to deform with your fingers but firm enough to hold its own shape.  Alternatively, you can leave the sticks unrefrigerated for 20 to 30 minutes, but you do not want them to melt completely.
Add the softened butter to the bowl, and mix thoroughly.  It may take a few minutes of stirring, and even some "chopping" action with the mixing spoon, to get it completely mixed in with the dry ingredients.  If your guests won't mind, dive in with your fingers to make the process go faster.
Measure out and pour in the corn syrup and vanilla.  After you stir the oatmeal mixture one more time, it will be ready for the oven! Step 3: Bake Until Golden. <PIC> If you haven't already, preheat the oven to 350 degrees F (180 degrees C).Read carefully!  Baking is the easiest part of this recipe to mess up because the oatmeal mix does not look much different when it is done in the oven.  Trust me, you don't want to burn these babies!
A 9 by 13 inch pan is perfect for this recipe, but O'Henry bars are quite adaptable to whatever you want or need.  Feel free to use different pan sizes and types to get a dessert perfect for your occasion.  Want a bar that's extra thick and hearty? No problem; just watch the oven carefully.Generously grease all of the bakeware that you will be using with cooking spray.  There's no need to drench the pan, but using too little will make it challenging to get the bars completely out!
Evenly press the oatmeal mix into a greased pan.  Traditionally, the base should be about 3/4 inch high.  Place the pan on the center rack of a conventional oven (remember hand protection).Bake for 10 to 15 minutes, or until the oatmeal just starts to turn golden brown.  Take the pan out of the oven, and set it out to cool.  While hot, the mix will remain as pliable as before.  Don't worry; it will become firm as soon as it cools.
The bars are already delicious enough to eat, but the best is yet to come! Step 4: Prepare Topping. <PIC> Making the chocolate-peanut butter topping is fast and fun!
Find a small pot or saucepan and get the following ingredients:1 cup of semisweet chocolate chips
3/4 cup peanut butter
In the cool pot, measure and add the chocolate chips and peanut butter.  Trying to measure and transfer the peanut butter may require a little patience but shouldn't be too much trouble with a simple butter knife.
Set the pan on a burner set to low heat.  When I used natural gas burners, the chocolate began melting immediately.  Stir continuously to keep any of the chocolate from scorching.  The natural oils of the the peanut butter help prevent burning.  Very quickly, the chocolate chips melt and fuse with the peanut butter to make a chocolaty tonic worthy of Charlie's chocolate factory!
Once the chocolate and peanut butter are completely mixed together, pour the topping immediately onto the cooling oatmeal base.  If you are sticking with time-tested tradition, gently spread the chocolate evenly with the flat of a large spoon.  I find it best to not be a perfectionist in this step because too much fussing with the spreading can cause the oatmeal to pull up and crumble, which does not look attractive.
Even more so than with the oatmeal base, you can be as creative or picky as you like with the topping!  Pile it thicker an' deeper or elegantly drizzle it across.  You may also wish to try different ratios of peanut butter and chocolate.  If you run out of topping, it's a snap to whip up some more. Step 5: Refrigerate and Serve. <PIC> The O'Henry Bars are nearly ready to be devoured, but they are best served chilled.  Refrigerate them for at least an hour, or, in a pinch, put them in a freezer for a fraction of the time.
Allow them to warm up for a little bit before cutting into them.  Slice them into pieces (a normal butter knife will do) into whatever serving size you wish.  Be sure to cut the pieces well, so that they will effortlessly pull away from the pan.Serve and enjoy!!
O'Henry Bars travel well in tupperware containers.  Keep them covered to prevent dryness.


Question: What are the first two dry ingredients that I need to mix in a large bowl when making 'Quick & Easy Cookie Alternative'?

The first two dry ingredients that I need to mix in a large bowl for 'Quick & Easy Cookie Alternative' are 4 cups of rolled oats and 1 cup of packed brown sugar.<PIC>


Question: What is the best way to prepare a delicious oven-baked chicken and rice dish?

Introduction: Oven Baked Chicken and Rice. <PIC> Today I'd like to share with you how I made an oven baked rice and chicken drumstick casserole! I'm away at university most of the time where my normal meals consist of breakfast cereal, the $10 pick up special from Pizza Nova or... well, mostly just those too.For some reason I felt like mixing it up this weekend and this is the result. It's a basic recipe yes, but most of the time to make it is just the thing in the oven cooking (10 minutes prep). This is great because that means I can go back to browsing Instructab- I mean... doing homework during that time. This was my first time making this dish. I looked up a few online recipes and Youtube videos about oven baking rice and chicken, put them together and ended up with the recipe outlined in this article. It turned out quite well in my opinion. Thoughts on the process and any improvements I feel I could have made are outlined on the last step.Hope you enjoy! PS: This is my entry into the Beyond the Comfort Zone, and Slow Cooking contests. I'm not sure if this really counts as slow cooking, but considering my microwave pasta trays only take 4 minutes to cook, an hour and a half seems like a pretty long time to me.I would really appreciate your votes if you believe this instructable to be worthy of them! Step 1: Ingredients and Utensils. <PIC> Ingredients:5 chicken legs (drumsticks)1 Can Cream of Mushroom or Celery Soup1 cup water3/4 packet of onion soup mix (dry)1 1/4 cup of white rice (not instant)Olive Oil (for greasing the dish, can substitute for butter or cooking spray)Utensils:Oven-safe casserole dish (mine was 2.3L, with a glass cover)Mixing BowlWhiskMeasuring CupsMeat Thermometer (technically optional but highly recommended)Oven (not optional)In the photo you see I also have a bag of Vegeta shown. I was originally going to try and add that in somewhere but did not. I'm leaving that for an experiment for the next batch, in which I would probably substitute part of the onion soup mix for the Vegeta. If it works, I'll update this recipe. Step 2: Preparing the Dish. <PIC> Preheat your oven to 350oF before you begin, and it should be ready by the time you are. Grease the casserole dish using olive oil, melted butter or cooking spray. Measure out the rice and distribute it evenly over the bottom of the dish.Combine the canned soup, water, and onion soup powder in a mixing bowl, and whisk until well mixed. Try to make sure that there are no clumps from the canned soup remaining.Pour the mix evenly over the rice. Lightly mix together with the rice.Wash your hands before touching raw poultry. Take the chicken legs and place them side by side in the rice. Roll them around so they are covered in the rice/soup mix. Wash your hands again after you have finished handling the meat.Place the cover on your casserole dish and place it in the preheated oven, for 1.5 hours. Step 3: After Cooking. <PIC> After an hour and a half has passed, carefully remove the dish from the oven with oven mitts or a towel. The rice should have expanded. Use an instant read thermometer to ensure that the internal temperature of the chicken is 165oF or higher. Thermometers take the guesswork out of ensuring your meat is fully cooked. My midterms are in two weeks, I'd really rather not get Salmonella :)Let stand for 5 minutes with the cover still on. Step 4: Enjoy!. <PIC> Your oven baked chicken and rice is ready to eat! With a casserole dish sized similar to mine you can probably get 4 or 5 servings out of one batch. Improvements to the RecipeI've already updated this recipe with what I believe would make this recipe better. When I first made it, the taste of the rice was slightly too intense, so adding a little bit more water and a little bit less onion mix would fix that.Like I mentioned on the ingredients page, I plan to swap the onion soup powder for Vegeta in later experiments, because I believe my grandmother uses it when she makes chicken and rice like this. And I love my grandmother's rice.I didn't think of it at the time, but next time I'd probably prepare some broccoli or other vegetable to go with this to make it a full meal.Thanks for reading!I'd be interested to know your thoughts on this recipe - perhaps someone more skilled can offer some advice on how to further improve it! I hope you enjoyed this Instructable, and I hope you enjoyed the dish if you did end up making it! Thanks for reading!


Question: After cooking 'Oven Baked Chicken and Rice,' what should you do to ensure the chicken is properly cooked?

After cooking 'Oven Baked Chicken and Rice,' you should carefully remove the dish from the oven and check that the chicken's internal temperature has reached 165°F or higher using a meat thermometer. This ensures that the chicken is fully cooked and safe to eat.<PIC>


Question: What is the process for creating a refreshing gluten-free fruit salad that highlights vibrant fruits?

Introduction: Gluten Free Fruit Salad Recipe. <PIC> Ingredients:     1 bunch fresh mint, leaves picked       finely grated zest and juice of 3 limes       2 tablespoons light brown sugar       white rum, to taste       ¼ large watermelon, peeled and cut into chunks       2 ripe mangoes, stoned and flesh scooped out with a spoon       1 ripe pineapple, peeled, cored and cut into chunks  Directions:    In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet.       Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out on a big plate. Spoon the rest of the mixture over the top, decorate with a few torn-up mint leaves and serve.    Looking for more easy to make gluten recipes checkout http://allgonegluten.com


Question: In the 'Gluten Free Fruit Salad Recipe,' what should you do with the mint leaves and lime zest in the first step?

In the 'Gluten Free Fruit Salad Recipe,' you should bash most of the mint leaves with the finely grated lime zest in a very clean pestle and mortar.<PIC>


Question: For making 'booger-brittle,' what is the process for dyeing and toasting the coconut?

To make 'booger-brittle,' the process for dyeing and toasting the coconut involves adding dried coconut into a dry pan over medium low heat and stirring until evenly toasted. It is important to monitor the coconut while toasting because it can burn really fast.<PIC>


Question: What is the process for making your own delicious almond milk at home?

Introduction: Almonds Milk. <PIC>   I've been searching for home made cow-milk substitute for ages until i encounter this easy to make almonds milk.  This is my improved recipe the original does not contain the Vanilla and Cinnamon nor the Saden though contain 3 palms instead.  Ingridients :  3/4 cup of unkoocked Almonds  1.5 spoon of sedan  Vanilla  Cinnamon Powder  A Blender  A clean towel  3 Clips  A Jar Step 1: Blend. <PIC> Add all the ingridients into the blender along with 4 cups of water.Add the vanilla and the cinnamon acording to taste.Turn the blender on for few minuts.* The recipe says you should soak the almonds in water for 8 hours, i searched for the reson and found it should help the blender with the grinding.I've tried without soaking since it freed me of the need of planing ahead and found no difference. Step 2: Pouring. <PIC> Place the towel above the jar leaving a depression for the almonds powder (after grinding) to collect and secure it with the clips.Start pouring alowing the liquids time to drip. Step 3: Squeeze. <PIC> After pouring all the blended materia lift the towel cerfully, squeeze and twist the towel to extract the last of the liquids Step 4: Drink. <PIC> Drink to your enjoyment, add to the cofee, add to serials etc.Dont forget to leave comment.


Question: For making 'almonds milk,' what should you do after pouring the blended mixture into the jar?

After pouring the blended mixture into the jar, you should place a towel above the jar, leaving a depression for the almond powder to collect, and secure it with clips to allow the liquids time to drip.<PIC>


Question: What’s the best way to whip up a delightful batch of pikelets using just four simple ingredients?

Introduction: Delicious 4 Ingredient Pikelets. <PIC> Quick, easy and delicious pikelets. Makes 12. Things you'll need: Bowl Masher Olive oil Cinnamon  Oats 1 Banana  Pan  Spatula  Step 1: . <PIC> Add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon and two cracked eggs into a bowl, mash with the masher until all is mixed and the banana is mostly not lumpy.  Step 2: . <PIC> Heat a pan on a low heat, pour a little olive oil into the pan and place a large tablespoon of mixture into the pan. Step 3: . <PIC> Use the spatula to keep checking the bottom of the pikelets, once golden brown flip. Step 4: . Once both sides are golden brown take the pikelet and put it on another plate, repeat for other pikelets. Serve with your favourite toppings.


Question: How should the ingredients be prepared for making 'Delicious 4 Ingredient Pikelets'?

For making 'Delicious 4 Ingredient Pikelets,' you should add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon, and two cracked eggs into a bowl. Then, mash the mixture until all ingredients are combined and the banana is mostly smooth.<PIC>


Question: What should you do to the baking dish when preparing to make 'Froot Krispies'?

To prepare for making 'Froot Krispies,' you should butter the bottom and sides of the baking dish.<PIC>


Question: What is the best way to prepare delicious Swedish meatballs with a creamy sauce that's enhanced with bacon?

Introduction: Mo Betta Swedish Meatballs and Cream Sauce. <PIC> Neigh, these are not your IKEA's meatballs but something mo better. Mo bacon! These meatballs are infused with bacon to make them special.Prepared with a pan cream sauce that makes it all the more delectable.CAUTION: Do not attempt eating mass quantities of Swedish meatballs. They are filling and addictive. I think my record at IKEA stands at about 25. It might be the Ligonberry preserves or that dollop of mashed potatoes that puts it over the top. Step 1: The Secret Ingredient Is.... <PIC> BACON.For the meatballs, you will needone pound of ground beefequal portion of ground porkabout one cup of dry or toasted bread crumbsone eggsome milk or cream to wet the breadcrumbsdiced onionsbeef stock if you have itsalt, pepper, and any other spices/seasonings you likea few tablespoons of flour to thicken up the gravy Step 2: A Watched Pot Never Boils.... <PIC> Dice up about a quarter to half pound of bacon.In a large pan, render out the fat from the bacon over medium heat. I like to add some additional cooking oil to help the process and to prevent bacon bits from burning and sticking in the pan.Finely dice up two large onions.Once the bacon starts to brown and the fat has rendered out of the bacon strips, add the onions to brown.It may take a while for the onions to release its moisture and start to caramelize or brown.Keep stirring to keep things from burning.When everything is nice and browned, take it off the heat to cool. You will end up with a smaller volume of soft baconey caramelized onioney goodness.You can pick out the larger pieces of remaining bacon and finely chop that up. Step 3: Balls.... <PIC> In a big bowl,add the two ground meats togetherAdd a cracked eggAdd your breadcrumbsAdd the cooled chopped/crumbled bacon onion mix inWet the breadcrumbs with a bit of milk or creamAdd any additional seasoningsMix well and shape into small ping pong ball sized shapesYou can dump out the entire mix on a cutting board. Flatten out and portion out by cutting with a knife like slicing a sheet cake. You can then just roll the pieces by hand to get into a ball shape.Brown the meatballs in the frying pan with more oil or additional bacon.Wait till they are browned a bit and set up before attempting to turn them. They are still fragile at that point.Roll them around often so that they do not burn. It might take a while so that they are completely cooked through.One batch was pan fried. The rest I put on a the toaster oven tray to bake off in the toaster oven. That is a more efficient way to cook a large batch and without the spatter. Step 4: Getting Sauced.... <PIC> Remove the meatballs from the pan.You should be left with some bacon drippings and meatball flavor goodness stuck to the bottom of the pan.Throw in a couple of tablespoons of flour to mix into the grease left in the pan.Stir it around and let it cook. This is making the roux to thicken the gravy.When the flour gets browned it is time to add in a cup or two of milk or cream. Add in any beef stock if you have it.Continually stir to mix and to scrape up the flavor from the stuck bits in the pan.Since we are real cooks and don't measure, the gravy might be thickening up to the point of where it is a thick paste. If you can stick your stirring instrument into it and stand it up, you used way too much flour.Don't worry, add more milk or cream and keep stirring. Dissolve all the lumps out. Lower the heat a bit so it doesn't boil over like a mad science experiment.Give it a taste and adjust the seasoning. It will probably first taste like a bland glue until you add salt.You can then return the meatballs into the sauce to warm up or serve it on the side.Enjoy.


Question: What is the process for preparing the cream sauce for 'Mo Betta Swedish Meatballs' after removing the meatballs from the pan?

To prepare the cream sauce for 'Mo Betta Swedish Meatballs' after removing the meatballs, start by adding a couple of tablespoons of flour to the remaining bacon drippings in the pan and stir it to cook. Once the flour is browned, gradually add in a cup or two of milk or cream and any beef stock if available, stirring continually to combine while scraping up any flavor from the bottom of the pan. Adjust the seasoning as needed, particularly with salt, before returning the meatballs to warm them up in the sauce or serving the sauce on the side.<PIC>


Question: What is the best way to prepare a Jager Bomb for maximum enjoyment?

Introduction: How to Make a Jager Bomb. <PIC> The Jager bomb is a very popular bomb shot cocktail, originally made from a mixture of Red Bull and Jagermeister. It has an unusual taste which some liken to cough syrup and gives you a “boost” from the alcohol-caffeine combination. Treat this one with respect- it’s easy to have one too many as the Red Bull offsets the depressant effect of the alcohol content. Step 1: Materials and Prep. <PIC> Materials:A medium or pint sized glass (eBay Search: "pint glass")A shot glass (eBay Search: "shot glass")1/2 can Red Bull energy drink1-2 oz shot of Jagermeister herbal liqueurThank you for using the Promotional Links above to search for any materials you may need! Step 2: Preparation. <PIC> Jagerbomb Firstly, pre-chill the ingredients. Now this is the fun part! To mix one of these properly you need to do it by dropping a shot glass of Jagermeister into a glass of Red Bull.Jager-trains If you’re having a party and need to make multiple Jagerbombs, show off your bartending in a theatrical way by making your own Jager-train! It works like this: Line up glasses of Red Bull with an empty glass at one end. You then need to carefully balance shot glasses of Jagermeister between the rims of a pair of pint glasses as you go along the line. This takes a little trial and error, but the idea is that when you position the shot glasses correctly you just push one to create a domino effect of shots falling into glasses of Red Bull! (See Video below)  Jagerbomb Cocktail  If you want to drink a Jagerbomb in a more relaxed fashion you can make it as a mixed cocktail on the rocks. Simply fill a rocks glass with ice, add 1-2 oz of Jagermeister liqueur then top up with Red Bull energy drink.    Step 3: How to Serve Jager Bombs. <PIC> The best way to serve these drinks is in these frozen ice shot glasses. You can get the molds at on eBay for about $12:(eBay Search: "shot glass mold")Do you have to use Red Bull?This drink can be made with any energy drink similar to Red Bull so feel free to experiment with your preferred brand. Please note however that this may drastically alter the taste so for the true Jager Bomb experience stick to the Red Bull!Thanks for looking and thanks for using the eBay Promotional Links above!


Question: What is the best way to prepare delicious pickled rhubarb that balances sweet, tart, and spicy flavors?

Introduction: Pickled Rhubarb Recipe. <PIC> Sweet, tart, and a little bit spicy does not just sum up this author's personality, it also describes these irresistible rhubarb pickles!  You can totally change up this recipe to reflect whatever aspect of the rhubarb you want to bring out by adding more or less sweet, spicy, or tangy ingredients.  It's really simple!  And whether you want to hot-process these pickles so they store for a long time, or treat them as refrigerator pickles is up to you.  Processing the rhubarb makes for a softer pickle, great as a chutney or relish.  Or you can skip this step and stick them straight in the fridge for crisper pickled rhubarb!INGREDIENTS:
1 lb rhubarb stalks, chopped into spears to fit your jars
1 cup apple cider vinegar
1 cup water
1 cup sugar
1 1/2" knob of ginger, sliced
1/2 teaspoon salt
2 teaspoons mustard seed
1/2 teaspoon black peppercorns
In a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved.
Divide the spices up between the two jars.  You can go crazy here - add star anise, cloves, whatever sounds good!
Pack your rhubarb spears into the two jars.
Top the spears with the pickling liquid.
Wipe the jars clean and screw on the lids.
For pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath for 10 minutes, making sure the water completely covers the jars.  Get more details about canning in Tim Anderson's guide to canning!
For crispier refrigerator pickles, stick 'em in the fridge!  They'll be ready to eat in 24 hours, and good for a week!


Question: What’s the best way to create flat bread from scratch, allowing for personal flair in the process?

Introduction: Flat Bread As You Wish. <PIC> I love a rustic feel to my cooking so it is pressed by hand but feel free to make it more aesthetically pleasing by rolling and shaping.
I also used a pizza stone; it gives a great flavour ; you can use a normal baking tray.
Feel free to add change any "toppings" to suit your mood. Step 1: Bread Ingredients. 500g plain flour
2 tsp instant yeast
3 tblsp olive oil
a cup of room temp. water Step 2: Possible "topping" Ingredients. <PIC> slices of butter
crushed garlic
rosemary
oregano
pesto
sundried tomato
olives
linseeds / sesame seeds Step 3: How To:. <PIC> Mix all flour, yeast, oil and enough water  to form a ball that is not too sticky.  Cover with plastic wrap then leave to sit a couple of hours so the yeast do it's job. Step 4: . Cover your hands with flour and give it a good knead in the bowl. Divide into portions according to how many / how big you want your bread (I made 3 large ones) then press out with fingers on a floured surface to make a rough oval shape.  It should be about 1 - 2 cm thick for a rustic style. Step 5: . <PIC> Top with your favourite combination of toppings then fold over and place on preheated pizza stone.
Cook in HOT OVEN for about 15 mins until it takes on a lovely light brown colour.  Adjust timing if your bread is rolled or thinner. Step 6: . Slice into strips to share or serve whole.  Great with soup or pasta.


Question: What’s the best way to whip up a delightful homemade Mac'n'Cheese that everyone will love?

Introduction: Homemade Mac'n'Cheese. <PIC> Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.
It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!
Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.
Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.
*Disclaimer: Pictures in Instructable is not mine. Step 1: Requirements:. <PIC> Ingredients:
-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Milk (Optional).
Need:
-Pot and Strainer
-Water. Step 2: Cooking the Maccaroni:. <PIC> Each brand, cheap or expensive, needs it's own time to cook thoroughly.
Put the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni
in the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.
Remove from pot once Macaroni is cooked. Step 3: Mixing the Velveeta Cheese:. <PIC> Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.
Add Milk if you want a creamier result, it is recommended to prevent sticky cheese. Step 4: Enjoy!. <PIC> Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!


Question: After cooking the macaroni for 'homemade mac and cheese,' what should you do with the Velveeta cheese?

After cooking the macaroni for 'homemade mac and cheese,' you should put a nice chunk of Velveeta Cheese in the pot and stir to incorporate it.<PIC>


Question: For making 'Hibiscus Tea,' what steps should you follow after the water reaches a full boiling point, specifically regarding the addition of the hibiscus petals?

To make 'Hibiscus Tea,' after the water reaches a full boiling point, you should turn down the flame and add a handful of dried hibiscus petals, submerging them in boiling water with a spoon. Cover the vessel and leave it for a few minutes.<PIC>


Question: What is the best way to prepare smoked bronto ribs for a truly impressive cookout?

Introduction: Smoked Ribs - Dino Style. <PIC> What Are Dino Ribs?Are you looking for an absolutely stunning, eye-popping, meaty dish for that holiday cookout? Look no further than "Dino Ribs."  Essentially they are a set of beef ribs, cooked low and slow, complete with their own handles. While it might take a little advance planning to source the ribs, the actually preparation and grilling process couldn't be simpler.IngredientsA beef plate consisting of the largest four ribs*   Salt and pepper to taste   Your Favorite Rub (we used Sassy Steak Rub from AmberFyre Foods)ToolsAluminum Foil   A sharp knife (essential, we use this boning knife)   A steam table pan if using a smoker   Grill or Smoker*A whole beef plate is not something your average chain grocery store will carry, so it pays to enlist the help of your local specialty butcher. If they don't offer "dino ribs" or "bronto ribs" simply call ahead and ask for the largest four ribs of a beef plate, connected and untrimmed. Be prepared to call two or three days in advance, since this part of the cow is normally divided up for other cuts. A photo is included to help communicate to the butcher what you are looking for. Step 1: Trim the Ribs. <PIC> Preheat your grill or smoker to around 225-250 degrees Fahrenheit. If smoking with wood chips, be sure to have soaked them in advance. You may need to separate the ribs into two pieces to fit them into your smokebox, as we did. If you are smoking on top of your grill, you can omit this step.In order to prepare the ribs, trim off as much excess fat as you can, leaving between 1/2 and 1/4-inch on the ribs. Also trim the tough material on top of the rib bones on the back side, called a silverskin, it makes separating the ribs and enjoying them more difficult after they are cooked. Step 2: Season, Season, Season. <PIC> Salt and Pepper the ribs as you would a steak, then apply your favorite steak rub...liberally. It may look like a lot, but after several hours in a smoker or on a grill, the rendering of fat as well as the shear mass of this hunk of meat, is going to need every bit of that seasoning.Wrap the ribs in foil and you are now ready to put them in the smoker or on the grill. Step 3: Smoke 'em If You Got Em!. <PIC> Smoke the ribs for about 6-8 hours, turning them every 2 hours when you normally check your wood chips. If you are using a box smoker like in the picture, be sure to place a steam table pan in between the heat source and the ribs. There is a lot of fat on this type of cut that will render out when cooking, and the risk of fire becomes great. In the picture above, the ribs on top and the brisket underneath produced about two quarts of liquid fat.  Not the sort of thing you want igniting before your cookout.When the ribs are done, slice them into individual portions and serve. Step 4: Enjoy Dino Ribs!. <PIC> As you can see from the picture above, the meat on the dino ribs contracts as it cooks, creating it's own carrying handle. We like to serve them with sliced brisket and a little cherry bourbon bbq sauce for dipping. Be sure to save those bones, as they make great stock.


Question: What steps should you take to prepare the ribs before seasoning for 'Smoked Bronto Ribs,' and how much fat should be left on them?

To prepare the ribs for 'Smoked Bronto Ribs' before seasoning, you should trim off as much excess fat as possible, leaving between 1/2 and 1/4-inch on the ribs.<PIC>


Question: What are the essential steps for preparing delicious Indian flatbread known as roti?

Introduction: How to Make Indian Flatbread, Roti. <PIC> Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversThere are many different types and variations of Indian flatbreads: roti or chapati; naan; prautha; as well as stuffed versions of each type. This recipe is for three basic types which can be made at home. All you need is a griddle or large frying pan and a rolling pin. The dough is very simple and requires only wholewheat (or spelt) flour, water and a bit of olive oil.A roti is a very simple round flatbread and is the easiest to make. Then there is the square one (prautha) which is made into a square shape by first rolling a circle, applying butter and spices and then folding it over 4 times to make a square before rolling it out one more time. The third one is a stuffed prautha (aloo prautha) which is very popular in Punjab. It is made by rolling out two smaller rotis and adding a filling in between them. The same dough is used to make all of them. Yield: 6 flatbreads   Servings: 3 - 4   Prep Time: 15 minutes   Cook Time: 10 minutes   Ready In: 25 minutes Ingredients 2.5 to 3 cups whole wheat or spelt      flour  Water  Olive oil Step 1: Make Dough. <PIC> Make dough in a medium bowl by adding some water and a drizzle of olive oil to the flour, and mixing it with your hands. Keep adding water in small amounts and mixing with your hands until it all comes together. Add more water as needed to be able to knead the dough until it has a smooth pliable texture (3 to 4 minutes). Set aside to allow the dough to breath and soften for 15 minutes. It can also be made ahead and set aside until you are ready to cook.  Step 2: Preheat Griddle. <PIC> Preheat griddle or flat pan on medium high heat. Put about a cup of dry flour into a large plate or pie plate. Roll your fingers in this dry flour to avoid dough from sticking to hands. Take some dough and form into a small 2 inch ball with both hands. Roll it in the dry flour and flatten into a disk. Add some more dry flour on both sides and roll out into a 6 to 7 inch circle by rolling and turning over once or twice to get a nice circular shape.  Step 3: Cook for About One Minute. <PIC> Place on preheated griddle. Cook for about one minute before flipping it over with a spatula. Cook the other side for about two minutes to allow it to blister a little. Then flip over again to have the blistered side on top. Apply gentle pressure with the spatula to encourage roti to rise. (The steam trapped inside the roti will help it to rise). Remove from stove and place on a plate lined with aluminum foil. Apply butter or oil to keep it soft. Cover to keep warm while making the remaining rotis. Enjoy with your favourite curry or daal.Visit my blog Global Vegetarian for more original vegetarian recipes.


Question: What is the process for making the dough for Indian flatbread, Roti, and how long should it rest before cooking?

To make the dough for Indian flatbread, Roti, start by adding some water and a drizzle of olive oil to the flour, then mix it with your hands until it forms a smooth and pliable texture. Knead the dough for about 3 to 4 minutes, then set it aside to rest for 15 minutes to help it breathe and soften.<PIC>


Question: What’s the best way to prepare hoisin glazed short ribs paired with delicious Asian pickled vegetables?

Introduction: Hoisin Glazed Short Ribs With Asian Pickled Veg. <PIC> These unbelievably moist and tender short ribs bring a salty sweet satisfaction that will leave you craving for more. Braised in beer, slow cooked to perfection,and glazed with hoisin and honey, these will undoubtedly be your go to meal choice when you are looking for a special night with your lady (or man). The Asian style pickles provide a nice touch of acid that helps to cut the richness of the meat. Feel free to use but be careful, one bite and that special someone will never want to leave, so make sure they're the one! :-) Step 1: Rub Your Meat. <PIC> When making the rub, set your ribs out and allow to come to room temp. Combine 4 tbsp salt, 3 tbsp onion and garlic powders, 2 tbsp black pepper, 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp chili powder, and 2 tbsp Chinese 5 spice in a large mixing bowl. Stir tocombine and press the short ribs in the spice rub, covering all sides with a good thick later of rub. This spice quantity gives you just enough for 6 ribs. Step 2: Get Your Braise On/ Jacuzzi Anyone?. <PIC> Choose a good beer, I went with New Belgium fat tire. You'll need just under 2 bottles, so feel free to take a couple sips. Chop 1 onion and 4 cloves of garlic. Heat a Dutch oven over medium high heat until almost smoking. Add 2 tbsp olive oil and add meat. Brown on all sides, searing in all flavor. Once browned remove from pan and add onions and garlic. Sautée 2 minutes. Stir to remove browned bits from bottom of the pan and add beer, 32 oz chicken broth, and remaining spice rub to Dutch oven. Return meat to pan and ensure liquid covers meat. Bring to boil, cover and reduce heat to simmer. Simmer for 2.5 hours. Step 3: Pick a Pickled Pepper. <PIC> While meat is brazing, thinly slice your favorite vegetables, a mandolin or very sharp knife are needed. Any will do, but get the freshest you can find, trust me you won't regret it. I used daikon radish, red radish, red bell pepper, seedless cucumber, garlic, onion, and bean sprouts all from the local farmers market. Combine 1 c rice wine vinegar, 1 c water, 3 tbsp sugar, 1tsp salt in a sauce pan and bring to boil. Remove from heat and allow to cool. Pour over veggies and place in fridge approx 2 hours or until meat is done. Step 4: Seal the Deal. <PIC> Remove the short ribs from the braising liquid and place on a cookie sheet. Preheat oven to 300 degrees. Mix 1/4 c hoisin with 3tbsp honey and spread on ribs. Place in oven for 10 mins. This gives the ribs a seal to hold all of that flavor in and really takes this dish over the top. Step 5: Plating. <PIC> Remove the ribs from the oven straight to the plate you are serving on. You can add mashed potatoes or whatever starch you would like. I prefer whipped sweet potatoes for their color and taste on this dish. Give a good handful of pickled veg served beside the meat and go to town. Your date will immediately know this dish was made and served with love and will keep them coming back from more. Caution: this sets the standard very high, only use to achieve desired results. Not meant for one night flings!


Question: While preparing 'Hoisin Glazed Short Ribs With Asian Pickled Veg,' what specific steps should I follow to pickle the vegetables as the short ribs are braising?

To prepare the pickled vegetables for 'Hoisin Glazed Short Ribs With Asian Pickled Veg,' thinly slice your favorite vegetables using a mandolin or a sharp knife. Then, combine 1 cup rice wine vinegar, 1 cup water, 3 tablespoons sugar, and 1 teaspoon salt in a saucepan and bring to a boil. After removing it from heat, allow it to cool, then pour the mixture over the vegetables and place them in the fridge for approximately 2 hours or until the meat is done.<PIC>


Question: What’s the best way to whip up a delicious batch of peach margaritas using fresh ingredients?

Introduction: Fresh Peach (or Any Fruit) Margaritas. <PIC> This is part of an old recipe from my good friends, the Warrens.
Ridiculously simple. THE Best Margarita I've ever had. And the home-grown peaches make it this much(---------------------------------------------) better. If you enjoyed this instructable, vote for me in the Snack Foods Contest by clicking "vote" above! Step 1: Ingredients and Directions. <PIC>
          Very simple
		2 peaches, pitted
		1/2 can of frozen limeade concentrate mix
		6 oz tequila
		2 oz triple sec
		ice
		pinch of salt
Blend the peaches, limeade, salt, tequila and triple sec. Fill the blender with ice until full. Blend until smooth. Repeat.
You can also try other fruits as well. I've tried mango, and blueberry margaritas,  which are a tasty variation.


Question: What are the steps to blend the ingredients for making 'peach-margaritas'?

To make 'peach-margaritas,' you begin by blending the peaches, limeade, salt, tequila, and triple sec together. After that, fill the blender with ice until it’s full, and then blend until the mixture is smooth.<PIC>


Question: For making 'Dutch Oven Thai Curry Noodles,' how should the noodles be soaked to ensure they cook evenly?

To prepare the noodles for 'Dutch Oven Thai Curry Noodles,' they should be soaked in hot water until they are completely immersed, ensuring they cook evenly. This involves pulling the noodles out of the package and fanning them in a bowl of hot water until they are fully submerged.<PIC>


Question: What’s the best way to create a flavorful Pineapple-Wasabi Teriyaki Sauce that impresses your guests?

Introduction: Pineapple-Wasabi Teriyaki Sauce. <PIC>
          If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.
Used In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow.
This Pineapple-Wasabi Teriyaki Sauce tastes amazing!  It scored huge points with my dinner guests last night and I have an encore double-batch simmering right now.  It also made my "Keeper" list of recipe-experiments-gone-blissfully-right. ;-)
This recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs.
For optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.Ingredients:
		3/4 Cup Pineapple Marmalade (1 entire 270 gram jar)
		3/4 Cup Soy Sauce
		3-4 Garlic cloves (2 teaspoons) grated or minced
		1 1/2 Tablespoons Dark Brown Sugar- packed
		1/2 teaspoon Ground Ginger
		1/2 teaspoon Sesame Oil
		1/2 to 2 teaspoons Wasabi Paste- or more to tastePreparation:
Grate the fresh garlic with a cheese grater.
Pour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.
Add soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table:

		10 minutes for a Marinade (Ribeye Steak!)
		15 minutes for a basting Glaze (Grilled Wings anyone?)
		20 minutes for a thick Dipping Sauce (Coconut Shrimp... YUM!)
Remove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools. Add that Wasabi Paste!  For starters, add just 1/2 teaspoon paste to the cool sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce!  Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)
Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!
Serve at room temperature.
Enjoy!!!


Question: What is the overall process for crafting a delicious mead from honey and water?

Introduction: Mead Making. <PIC> Mead!
An ancient beverage created through the fermentation of honey and water.
This simple Instructable is meant to help guide the beginner mead maker and is not intended to be a full discussion of the biochemistry, though I may provide a more thorough run down in a future piece. Mead has a lot of variants, so in order to keep things fairly simple, I've chosen to start off with a Metheglin, which is a mead that contains some herbs and spices. If you want to make a traditional sack mead or quick mead, omit the herbs and spices.
The ingredients in the Image 1 are all you'll need to make a fine mead. Equipment is not pictured here are: purified water, a sampling cylinder, pH strips, hydrometer, a clean mesh splatter guard, funnels, boiling vessels, bung locks, tubing, airlock, primary and secondary fermenters. You should also get yourself a Vinebrite filter. Starting Out:
1. Clean all your equipment thoroughly. This will require more than simply running it through the dishwasher. I recommend acquiring some OneStep or Starsan to make sure you've really done a good job sterilizing your equipment. (The old microbiology adage is that there is no such thing as a little sterile. Since you are not working in a Class 100 bioproduction suite, the cleaner you can be, the better.)
2. Ensure you have sufficient starting materials. Write out your recipe in your notebook. Nothing is more frustrating than having to run back out to the store when you're knee deep in this recipe.
3. Safety. A good apron and a set of kitchen mitts and gloves are vital to this recipe. Hot honey is not fun to spill on yourself or others. Ingredients:
Everything is ratios for this kind of work, which is nice because you can scale you recipe up and down more easily if you base everything on volume of the batch.
You will want to end up with a specific gravity of 1.09 (Image 2) to start the primary fermentation if you want your mead to have a punch to it. This works out to about 2.5-3 lbs of honey per gallon (1.1-1.4 kg/3.8 L). Make it a little heavier if you want sweeter and alcoholic meads, and a little lighter if you like it to be a bit more balanced.
You want to have a good amount of acid starting out in the primary fermenter. You'll accomplish this by juicing a few oranges and a couple lemons into the water when you set the honey on to heat. To improve the flavor of the mead and it's mouth feel, you can zest the lemon and the oranges into the batch. Check the pH on your final must to make sure you are in the pH 3.5-4 range (Image 3). If you need to go lower, add a bit of acid blend or lemon juice.
For the chemical additives, I recommend following the directions on the the yeast nutrient and the grape tannin to ensure you've used enough of them. Boil
An important note on honey is that you don't have to boil it to sterilize it. Wild yeast can be killed in 22 minutes at 147 F (64F). The more important need to boil the honey is to facilitate the removal of the dissolved wax inherent in most commercially available honey. If you don't remove this wax the yeast may have a difficult time maintaining itself in solution and will agglutinate and fall to the bottom of the fermenter. While the honey water mixture is heating, it will begin to form a foam on the top of the solution. Use the clean splatter guard to remove this foam (Image 4). Once the foam is removed, you can add your cloves, vanilla bean, cardamon, and cinnamon to the batch. Pour
Use the funnel to pour the hot (Not boiling) mixture into your clean fermenter. Once the material cools to ~ 65-75F (18-24C) it can be innoculated with the yeast. Take a sample of the primary fermenter, put in your yeast (number of packets depends on your total volume). Allow 15-60 minutes for this sample to begin fermenting. Innoculate the fermenter with the yeast mixture and stir the vessel. Once innoculated, the fermentation will be vigorous for the first 6-12 days. You will want to have a closure that allows for a lot of gas to escape, but prevents things like insects (Fruit-flies!) to gain access to the mixture. (Image 5 contains a blow off tube system. A tube is attached to a valved spigot which runs from the top of the fermenter to a jug full of water. The tube is placed down into the water. This allows gas to escape but nothing can enter the fermenter.) Be sure to leave some headspace in your fermenter or you will probably get some overflow as you volume will increase a bit as the yeast begin to release carbon dioxide. Secondary and Tertiary Fermentation:
After the inital fermentation, the amount of bubbling should have lessened or even subsided. It's time to "rack" the fermetation into an airlocked vessel (Preferably glass, steel, lexan, or PETG). The primary simply needs to be put through a large strainer and into the secondary (Image 6). (You can add some vitamin C, ascorbic acid, to this to reduce the impacts of oxidation. Further you can use a liquid handling peristaltic pump or a siphon and run the solution down the side of the secondary fermenter.) Whatever your method, it is vitally important to be very clean during the racking. Once the solution is transferred, you can put your air lock onto the secondary and put the mead in a dark place where the temperature is stable. In 1-2 months, you should check your mead and rack it again (off the lees, which are the precipitated yeast and waste materials of the fermentation.) Each successive racking should go through finer and finer filter materials until it can pass through a vinebrite filter. Once it can go through this filter you are ready for bottling.
You'll know your mead is ready as it will be crystal clear, the amount of bubbles in the solution will be minimal and it will have a strong alcohol content. This will be evidenced by "legs" in your wine glass and by taking a sample of the batch and comparing the hydrometer reading to the original reading. The fermenter solution should read 1.00 at the end of fermentation. Kegging/Bottling
Mead can be stored in barrels like a wine or a whiskey, it can also be bottled and corked in Wine Bottles. (You can even wax the tops of the bottles if you like, Image 7). Mead ages very well as long as it is kept out of the light and in a cool dry place. The average amount of time that I age my mead for is between 3-6 months. I always kick myself for not aging it to the longer end of that range (Image 8). Good luck and enjoy mead making!


Question: How do you wrap frozen pudding sandwiches in plastic wrap?

To wrap frozen pudding sandwiches, grab the left side of the plastic wrap and bring it over the sandwich, pressing down lightly to attach it. Then, bring the right side over to the left side and press down again. Finally, tuck in the bottom plastic wrap tightly against the sandwich and press down, followed by bringing down the top plastic wrap and pressing lightly to attach it.<PIC>


Question: What is the best method for chopping strawberries when preparing a 'Home Made Chocolate and Fruit Plate'?

The best method for chopping strawberries when preparing a 'Home Made Chocolate and Fruit Plate' is to cut them into little cubes by first making pizza-shaped slices vertically and then making a series of horizontal slices until the berry is completely chopped up.<PIC>


Question: What’s the best way to prepare a decadent flourless chocolate torte that combines the art of baking with the science of thermodynamics?

Introduction: Flourless Chocolate Torte and Physics!. <PIC> Hello! This indestructible is all about food and physics. It will guide you through a Food Network flourless chocolate torte recipe while applying physics to it. You will learn and eat delicious chocolate goodness! :)  Step 1: Background of Thermodynamics and Baking. Before you start, here is some background to thermodynamics and baking:       When baking with thermodynamics it’s all about convection heating. Oven coils heat and then a fan blows, circulating cool and warm air. The collected heat stays safe in the oven as the infrared waves bounce around. As the outside of the torte heats first but then as the heat grows inside, there is a buildup of pressure and the temperature within and the torte will rise slightly. At this point, the outside layers of the torte have already cooked and hardened, cracking a bit. This means that there is no room for expansion and the inner layers of the torte will be forced to heat up; this will cause the inside of the torte to cook. Also, this is all a chemical reaction and Conservation of Energy must be remembered. Energy is not created or destroyed. It is simply transferred and moved around. Link to the recipe used: http://www.foodnetwork.com/recipes/food-network-kitchens/flourless-chocolate-torte-recipe/index.html  Step 2: Ingredients. <PIC> You'll need (Recipe from FoodNetwork Magazine):    6 eggs    1 1/2 sticks of butter (cut into small peices plus more for the pan)    12 oz of bitter sweet chocolate (chopped)    1/2 cup sugar    a pinch of kosher salt    unsweetened coca powder, for dusting"     Step 3: Mise En Place, Tempering, and Eggs!. <PIC> First, you need to preheat an oven to 350 degrees fahrenheit and butter a cake pan (9 inches). Chop the chocolate finely and set out your bowls. It is always good to make sure you have everything orderly and ready to cook before you start cooking.   After that, it is time to melt the chocolate by way of double boiling! This is done by putting a pot of water on the stove so the water simmers. Then, place a bowl, filled with the chopped chocolate and butter, that will just lightly sit on above the water. By doing this, the steam created by the heated water is absorbed by the bowl, therefore gradually melting the butter and chocolate. Make sure you stand by the chocolate as this happens, stirring it often, so it does not burn. This entire process can be called conduction.     While the chocolate is cooling or if you have a very nice friend, wisk in a seperate bowl (or have someone else do this) the eggs, sugar, and salt.  Step 4: Hey Batter, Batter; Hey Batter, Batter... MIX BATTER, MIX!. <PIC> Now that your beautifully smooth chocolate is melted (if it burned try again, making sure you pay even more attention, you have the right bowls, and the heat isn't too high. Good luck!), gently emulsify half of it into the egg mixture. Warning: If the choclate is too hot, your eggs will curdle, which means the will cook rapidly. If this happens you'll have chocolately scrambled eggs, and though that sounds kind of tasty, that is not what we want right now. After you mix half of the chocolate into the egg mixture, 'fold' the rest of the chocolate into it. Then, pour the batter into your prepared pan and put it in your heated oven. Step 5: Baking and Devouring. <PIC> Set a timer for 45 minutes and attempt to patiently wait for your torte to bake, ignoring the delicious smell that will waft from your oven. What you are waiting for is for the oven to use its powers of covection and thermodamics that will result in a puffed cake-like substance that will be a very rich displace of chocolatly goodness. After your timer finaly rings, carefully take your torte out of the oven and let it cool. Don't fret if your torte's top has cracked. That only means that the heat built up inside and escaped because too much pressure was created. It may be a bit drier, but it will still be delicious. Then, the moment you have been waiting for, cut it into peices and devour your creation of fabulous physics! :)


Question: What is the best way to melt chocolate for the 'Flourless Chocolate Torte and Physics' recipe?

To properly melt chocolate for the 'Flourless Chocolate Torte and Physics,' use a double boiler method by placing a bowl filled with finely chopped chocolate and butter over a pot of simmering water. This indirect heat allows the steam to gradually melt the chocolate and butter without burning them.<PIC>


Question: What is the best way to prepare rake-kabobs combined with root beer-marinated ribeyes for a delicious outdoor meal?

Introduction: Rake-kabobs and Root Beer Marinaded Ribeyes. <PIC> Ribeye SteaksMushrooms Red Bell Peppers Root Beer Olive Oil Worcestershire Sauce Salt Pepper Cayenne Rake Baling Wire Skewers Freezer bag Large Stick Step 1: Making the Marinade Container and the Root Beer Marinade. When you are out in the woods, you don't always have all of the fancy things like mixing bowls.  So, instead, I just use a soda can as a container for sauces and whatnot.1.  Cut a soda can in half with a knife.  2.  Pour Root Beer into the can until it is about 3/4 full.   Pour Worchestershire sauce into the root beer.  Add 2 tbs. olive oil.  Mix with a spoon.3.  Coat the Ribeye Steaks with the Root Beer Marinade.  Season with 1/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. cayenne.  Set aside at room or outside temperature for 15 minutes. Step 2: PREPARING YOUR RAKE FOR COOKING. <PIC> MOST IMPORTANT STEP!!! When using the rake to grill, MAKE SURE YOU BURN OFF ANY GALVANIZATION, OILS, PAINTS, AND ANYTHING ELSE THAT MAY BE ON YOUR RAKE.  Simply place over the fire. You may also do an acid splash.  Just use Vinegar and a wire brush.  Scrub off the zinc if any.   Step 3: MAKE THE MARINADE FOR THE MUSHROOMS AND RED BELL PEPPERS. 1. In a freezer baggie, add 2 tbs. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbs. root beer, and a splash of Worcestershire Sauce.  Set aside AND marinate the veggies for 15 minutes or more.2.  Skewer each mushroom and red bell pepper onto the end of the rake.  I recommend using 2 wires of the rake for the red bell peppers; this will ensure that they stay on the rake.3.  Place the rake-skewered veggies over peak of the flame.  I used the rocks to create stability of the rake, so that you don't have to hold the rake the entire time.  Cook over high heat for 8-10 minutes.  Coating the mushrooms/peppers with the marinade as they cook.  The sugars in the root beer will caramelize over the flame.  Adjust the rake as needed.  Flip the rake and cook on the other side of the veggies for 8 minutes.  Coat with the marinade. Step 4: HOW TO MAKE a BALING-WIRE GRILLING BASKET FOR YOUR STEAK. <PIC> MATERIALS THAT YOU WILL NEED:          3 METAL SKEWERS          A large, hefty stick (this is will be your handle for maneuvering the steak)2 long baling wire pieces that are about 2 feet long each1.  Take 2 skewers and poke/lace through the width of the steak.2.  Take the other skewer and poke through the center of the steak (lengthwise).3.  Now, with the 2 long baling wire pieces, fold them in half forming a V-Shape with both of them.      Take one of the V's, wrap the width skewer tightly.  Repeat the same process on the other width skewer.4.  Bring the V pointed ends of the baling wire together, and suspend on a large stick over the fire. Step 5: TIPS FOR GRILLING THE RIBEYES TO PERFECTION. <PIC> Always allow your steaks to reach room temperature before placing on the grillHard wood like oak works the bestNever use laminates or questionable wood (it could contaminate your food)Use a meat thermometer to check for donenessAdd a non-contaminated batch of marinade to the steak as you cookSeason with salt and pepper as you cookHave a plan on where you will put your steak when its done (plate, clean surface)When finished cooking, let the steak rest with tented foil on top. Do this for about 3 minutes.


Question: What is the most important step to take when preparing the rake for cooking in 'Rake-kabobs and Root Beer Marinaded Ribeyes'?

The most important step when preparing the rake for cooking in 'Rake-kabobs and Root Beer Marinaded Ribeyes' is to ensure you burn off any galvanization, oils, paints, and anything else that may be on your rake by placing it over the fire or using a vinegar wash with a wire brush.<PIC>


Question: What’s the best way to create delicious frozen bananas that are perfect for a sweet treat?

Introduction: Frozen Bananas. <PIC> If you need something easy to make and tasty to eat then stop looking because I've found your solution!Materials: Bananas Melted Chocolate Topping Popsicle SticksSteps: Peel and cut your bananas Stick your popsicle stick in the end of the banana Dip the banana in melted chocolate Add your toppings Pop it in the fridgeEnjoy!!!


Question: What is the first step in preparing bananas for making 'Frozen Bananas' before dipping them in chocolate?

To prepare the bananas for making 'Frozen Bananas,' the first step is to peel and cut the bananas.<PIC>


Question: What are the steps involved in creating a side burner for your BBQ from scratch?

Introduction: BBQ D.I.Y SIDEBURNER. <PIC> I started this instructable with an old BBQ...(love my wife who got me a new one)...any way back to the project...i wanted a side burner for awhile now for no good reason i can think of BUT had managed to aquire a couple of camp gas stoves and thought it would be a nice easy job and would maybe tweak the old BBQ and keep it out the back for a reserve or something...any way here we go . Step 1: . <PIC> i used a jiggsaw for this job  Step 2: . <PIC>  Step 3: . <PIC> i used four rivuts and am thinking about more Step 4: . <PIC>


Question: What is the best way to prepare a delicious raspberry white chocolate smoothie?

Introduction: Raspberry White Chocolate Smoothies. <PIC> This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;) Step 1: Gather Your 4 Ingredients!. Recipe: For 2 large smoothies= 750 ml= 3 cupsIngredients: 2 cups (500 ml) unsweetened almond milk/ I use home-made 1 cup (116 gr) frozen raspberries 1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs 1/4 cup (26 gr) gluten-free medium-sized oats Step 2: Blend!. <PIC> Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxxYou can also fine this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/05/05/vegan-gluten-free-raspberry-white-chocolate-smoothies


Question: What’s the best way to prepare a flavorful homemade tandoori masala spice mix for my dishes?

Introduction: Homemade Tandoori Masala Spice Mix. <PIC> Tandoori Masala. It's Homemade, Fresh, No preservativesMaking spice powder at home is always best and it gives unique taste/aroma to the dishes. It's summer time, I usually make whole roast chicken, grilled chicken/fish for my family. Hence, I thought of making my ownTandoori masala spice powder at home.  All the spices that are ready to go in your pantry. You can make this in 15 minutes. It is so simple and wonderful. This spice powder is the basic for cooking variety of dishes like tandoori chicken/fish/prawn, butter chicken, spicy roast chicken, chicken 65 etc,.. Below mentioned recipe makes 2.5 cups of Tandoori masala.Thanks for reading my instructable. Step 1: Ingredients. <PIC> The ingredients you will need,4 teaspoon Ginger powder4 teaspoon Garlic powder 2 teaspoon Nutmeg powder 4 teaspoon Kasthoori methi 4 teaspoon Cinnamon 4 teaspoon Cloves 4 teaspoon Mace 4 teaspoon Black peppercorns 4 teaspoon Black cardamom6 tablespoon Cumin seeds 8 tablespoon Coriander seeds 1 tablespoon Dry orange food color (optional) Step 2: Roast. <PIC> Take heavy bottom pan, add in all whole spices. Roast/Toss them over medium flame for about 3 minutes.Remove the roasted spice to bowl, let it completely cool down. Step 3: Blend & Sieve. <PIC> Once it cooled down, take roasted spices in blender and add all ground spices into it . Blend until smooth powder.Sieve the spice powder through a strainer and store it in air tight container. Step 4: How to Cook Chicken 65 Using Tandoori Masala. <PIC> Take 1 lb of chicken (washed) in large mixing bowl.Add 2 tsp of Tandoori masala, 1 tsp red chilli powder, 1 tbsp of lemon juice and salt to taste.Mix well and marinade for an hour.Heat oil in frying pan,  fry the chicken in batch wise ( 1 batch = 5 pieces ).Fry till it turns to reddish brown color. Drain the excess oil using paper towels.Squeeze fresh lemon on the chicken pieces and serve with sliced onion and tomato.


Question: How do I roast the spices for the 'Homemade Tandoori Masala Spice Mix,' and what is the recommended roasting time?

To roast the spices for the 'Homemade Tandoori Masala Spice Mix,' you should take a heavy bottom pan, add in all whole spices, and roast them over medium flame for about 3 minutes.<PIC>


Question: What process should I follow to prepare the rice wrapper paper for making Vietnamese Spring Rolls?

To prepare the rice wrapper paper for making Vietnamese Spring Rolls, take a bowl with water or beer and submerge the rice wrappers in the water for a few seconds. Then, place the rice wrapper on a plate or your cutting board.<PIC>


Question: What is the process for creating a delicious plum sauce in just a few minutes?

Introduction: Making a Plum Sauce . <PIC> Plum sauce is a delicious sauce available in Asian stores and served in Chinese restaurants. Being minimal in spices, it is a treat for those who are not spice lovers especially children. Here is a recipe of making a prum sauce in five minutes in a microwave oven. Step 1: Ingredients and Method. <PIC> You need just 5-6 ingredients which are available usually in the pantry. I have used cream of tartar instead of vinegar here but you can also try vinegar.1. Prunes juice 1/2 cup2. Brown sugar 1 tbsp3. Corn starch 1 tsp4. Garlic powder 1/2 tsp5. Fresh Ginger juice 1/2 tsp6. Cream of tartar/Tartaric acid 1/4 tspMix all the ingredients except corn starch and heat in a microwave oven for 2 minutes. add starch and heat for 1 minute and your sauce is ready. You can adjust the sugar and tartaric acid as per your taste.


Question: What ingredients do I need to make plum sauce, and how do I combine them?

To make plum sauce, you need the following ingredients: prunes juice (1/2 cup), brown sugar (1 tbsp), corn starch (1 tsp), garlic powder (1/2 tsp), fresh ginger juice (1/2 tsp), and cream of tartar/tartaric acid (1/4 tsp). The method involves mixing all the ingredients except the corn starch and heating them in a microwave oven for 2 minutes. After that, you add the corn starch and heat for an additional 1 minute.<PIC>


Question: What’s the best way to whip up a delicious gluten-free flatbread that can serve as a sandwich or burger base?

Introduction: Gluten Free Flatbread for Sandwiches/Burgers. <PIC> I have been working on this recipe for a long time, but it never came out exactly as I hoped for.  I tried once again (adding onions this time) and they were perfect!  I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute.  I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for.   These are delicious, quick (under 20 minutes!) and inexpensive!   They would be perfect for a turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).Ingredients: 1 cup shredded mozzarella cheese (full fat) 1 egg 1 TB coconut flour 1.5 tsp sorghum flour 1.5 tsp millet flour 1/8 tsp baking soda 1 tsp dried minced onion Salt and Pepper  (about 5 grinds of each)Instructions: Preheat oven to 400 degrees F.   Mix all ingredients in a bowl until well combined.   Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet.  Bake for about 13 minutes, until the flatbreads are golden (check often...they go from perfect to burned very quickly).   Remove from the oven and cool on a cooling rack.  Serve warm or at room temperature.   Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.Notes:   Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese).  I served these with burgers, spinach, and blue cheese and they were a big hit!  They have a nice solid consistency and hold up well to the thickest sandwich you can come up with.   Even though there is no yeast in this bread (and they don't have to "rise"), it is filled with little tiny pockets of air.   I love that you can make homemade bread for sandwiches in less than 20 minutes!


Question: What are the instructions for preparing the flatbreads before baking when making 'Gluten Free Flatbread for Sandwiches/Burgers'?

To prepare the flatbreads before baking, mix all ingredients in a bowl until well combined. Then, using your fingers, divide the mixture into 4 equal parts and spread them in flat circles (about 4 inches each) on a parchment paper lined baking sheet.<PIC>


Question: What’s the best way to whip up a batch of delicious caramel apple snickerdoodle bars?

Introduction: Carmel Apple Snickerdoodle Bars (with Texture Variations). <PIC> These bars bake up quickly and taste fantastic.  They're full of apple and carmel bits, and the top is dusted with cinnamon and sugar.  Baking these makes the whole house smell like the holidays.  I offer three ingredient variations - one for a more cookie like texture, one that's more cake like, and one that is more like biscotti (which is wonderful for dipping in coffee or hot cocoa.)  They are fantastic warm from the oven (especially with a bit of vanilla ice cream), but a bit crumbly.  Once they cool they are much less crumbly, and the soft apple contrasts with the texture of the rest of the bar.
I prefer bars to individual cookies because they take so much less time to make.  This is based on my mom's snickerdoodle cookie recipe, which I've baked over and over making variations each time to get them to be as good or better than her classic cookies! Step 1: Ingredients and Equipment. <PIC> Ingredients:
- 1 large or two small apples, peeled cored and diced (and tossed in lemon juice if you're moving slowly)
- 1 cups softened margarine OR 1 cup butter flavored Crisco + 6 tablespoons water*
- 1 1/2 cups white sugar or Splenda**
-  2 eggs
-  3 cups flour
-  2 tsp cream of tartar
-  1 tsp baking soda
-  1/2 tsp salt
-  1 cup of carmel bits or cut up carmels
-  2 tbsp white sugar
-  2 tsp cinnamon
*Use margarine if you want a cookie-like texture, use Crisco if you want something more like cake.
**Replacing some or all of the sugar with Splenda will result in a drier, more biscotti-like texture.
Equipment:
-  Standard kitchen gear (bowls, spoons, knives, etc)
-  Parchment/baking paper
-  A baking sheet that's about 11 x 16 or so.
-  A healthy sense of how not to hurt yourself on sharp and hot things while cooking. Step 2: Mix the Dough. <PIC> Preheat the oven to 375.
Be sure to mix completely before adding the next ingredient!
Mix together the margarine/Crisco and sugar (except for those last 2 tablespoons).
Mix in the eggs.
Mix in the water (if you're using Crisco).
Mix in the flour, cream of tartar, baking soda, and salt all at once.
Without the mixer (if you've been using one), gently stir in the apple and carmel pieces. Step 3: Preparing to Bake. <PIC> Line the baking pan with parchment paper.  The parchment will give the bottom a nice crispiness and will prevent it from sticking to the pan.
Pour out the dough onto the parchment.  Use your (clean!) hands and/or a rubber scraper to spread the dough across the pan.  It will reach, I promise!  Just keep working it until it reaches, even if it seems impossibly thin.  Make the thickness as even as possible.
Mix together 2 tablespoons of sugar (this is no place for Splenda!) and two teaspoons of cinnamon in a bowl.  Carefully sprinkle this mix over the entire surface as evenly as possible. Step 4: Baking/Doneness Detection. <PIC> Pop it in the oven and set the timer for 10 minutes.  It will probably take about 15.
If you've only used sugar (no Splenda) the entire surface will puff up as it bakes.  It will then start collapsing from the outer edge toward the center.  As soon as the puff is out of it it's done.  You can stick a toothpick in it to double check, but it will be perfectly baked.  Don't wait too long, it will dry out faster than it seems (at which point you should tell everyone that they're bars made for dipping in milk or coffee!)
If you've used any Splenda at all the puff and collapse won't reliably happen, so give it 10 minutes, check it with a toothpick in the middle, and pull it when the toothpick comes out clean and it all seems nicely baked and browned around the edges.  It will be fairly dry so the exact baking time isn't as critical. Step 5: Serving. <PIC> If you didn't read the introduction, these are delicious while they're warm, but they will crumble quite a bit around the edges.  Throw it in a bowl with ice cream and the crumble doesn't matter.  Once they're cool they hold together much better, and they're still delicious.  Box them up airtight and keep them in the fridge if you won't be eating them for a while, the apple bits will go bad more quickly than your standard chocolate chip or something would.


Question: In the recipe for 'Carmel Apple Snickerdoodle Bars,' what preparation steps should be taken for the apples before adding them to the mixture?

Before adding them to the mixture in 'Carmel Apple Snickerdoodle Bars,' the apples should be peeled, cored, diced, and tossed in lemon juice to prevent browning.<PIC>


Question: What is the best way to prepare a flavorful Chicken Chile Verde dish?

Introduction: Chicken Chile Verde. <PIC> Chicken simmered with tomatillos and other tasty green stuff.   Step 1: Chop Veggies. <PIC> Initial ingredients:
3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)
Saute the veggies in canola oil, and add a bit of black pepper.  Stir until they've softened and begin to brown. Step 2: Add Chicken. <PIC> 2 lbs boneless chicken*, chopped  (I used thighs; breasts are also fine)
Remove bones and fat, chop into bite-size pieces, and add to pot.  Stir as necessary as the chicken browns.  You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.
*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken.  You don't really need to do anything different to swap meats.
 Step 3: Add Tomatillos. <PIC> 3-4 lbs tomatillos, chopped
Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot.  Stir with enthusiasm. Step 4: Season and Simmer. <PIC> Seasonings:handful garlic, coarsely choppedblack pepper (to taste)1c stock* or 2 boullion cubes~1T cuminsprinkle of allspiceStir as necessary.  The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency.  Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.*see  pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes. Step 5: Finish and Serve. <PIC> When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting.  This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.  Turn the heat off, and stir in a coarsely-chopped  handful of cilantro.Serve warm.  The flavor gets better after sitting in the fridge overnight.This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.


Question: In the recipe for 'Chicken Chile Verde,' what preparation steps should I follow for the tomatillos before adding them to the pot?

In the 'Chicken Chile Verde' recipe, the tomatillos should be peeled, washed, and coarsely chopped before being added to the pot.<PIC>