Question: What is the best way to creatively repurpose used coffee pods to avoid mess and maintain convenience?

Introduction: Used Coffee Pod Holder. <PIC> Who would have believed you if, ten years ago, someone told you vending machine coffee etc. would be sold to you at premium prices. Here we are, and we're surrounded by K-Cups, Tassimo and Dolce Gusto pods, amongst others !Our "pod" machine left us wondering what to do with the used pods, still full of water, leaking and dripping, being flung towards the sink (basin), prior to disposal. Putting them in the bin (trash) immediately was no use, because they'd leak and make a mess of that too.A simple solution was literally in front of me - a plastic bottle (in this example a milk carton), but I'm sure other types will be available wherever you are in the world.Cut the top off the bottle however you wish, but if it has a handle you might find it useful to leave that in place as a "spout".Leave this container next to the pod machine, ready to dump the used pods into.Over time, the pods will leak some of the liquid left inside.This liquid can be drained off easily by squeezing the open end of the container to stop the pods falling out, and the handle can be used as a spout to direct where you pour it away.You can dispose of the full container upright in your normal trash to reduce mess, or recycle the plastic container as you normally would if recycling facilities are available where you live, having reduced the amount of mess the pods will make.


Question: How can I use the 'Used Coffee Pod Holder' to efficiently manage the disposal of my used coffee pods?

To efficiently manage the disposal of your used coffee pods with the 'Used Coffee Pod Holder,' cut the top off a plastic bottle, such as a milk carton, and use it as a container specifically for collecting these pods. Place the container next to your pod machine so you can easily dump the used pods into it, which will help to minimize leakage and mess.<PIC>


Question: What is the process for creating the delightful wobbly goodness of Turkish Delight?

Introduction: The Wobbly Deliciousness That Is Turkish Delight. <PIC> I created this Turkish Delight as the final finished layer to my multi-layered Turkish Delight Chocolate Brownie Pie. This Turkish Delight turned out so surprisingly well that I felt it deserves its own Instructable as I plan to make it many, many times.
I've also included a picture of the turkish delight as it appeared on the top of the pie - after you've had a go making this turkish delight I hope you will be inspired to make your own Turkish Delight themed creations. Step 1: Collect Up and Prepare Ingredients. <PIC> You will need:
25g gelatine powder
4 tsp rose water
450g white sugar
4 drops red food colouring
And also 200ml water (thanks to Hoopajoo for pointing out the missing ingredient)
And for dusting the set turkish delight:
4 tbsp icing sugar mixed with 2 tsp cornflour Step 2: Mix, Dissolve and Simmer. <PIC> Get out a big saucepan and add the gelatine, sugar, rose water and water.
Gently heat until it is all dissolved.
Once dissolved, bring to the boil without stirring. You don't want to stir it because this will cause the mixture to foam up and form sugar suds on top. Simmer for 20 to 25 min.
Watch it carefully - During the making of this turkish delight, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And I can't stress this enough - stirring will make it bubble more. Step 3: Colour, Set, Slice and Dust. <PIC> Remove from the stove, let cool for 5 min and then add the food colouring.
Scrape off the suds from the top - these suds will not go away by themselves. If they set, they will create an opaque sugary crust!
Pour into a well oiled baking tin.
After 24 hours the turkish delight is set. Slice and remove from the tin and rub in the icing sugar and cornflour mix. You can be fairly rough when peeling the turkish delight slices from the tin as they do maintain their shape.
Eat and enjoy :)


Question: What is the process for adding color to 'the Wobbly Deliciousness That Is Turkish Delight,' and what essential precaution should I take while simmering?

To make 'the Wobbly Deliciousness That Is Turkish Delight,' after simmering, you should remove the mixture from the stove and let it cool for 5 minutes before adding the food coloring. During the simmering phase, it's crucial to avoid stirring the mixture, as stirring will cause it to bubble more.<PIC>


Question: What’s the best way to prepare delicious homemade crumpets that are perfect for butter melting into them?

Introduction: Crumpets. <PIC>
          Crumpets are a traditional British staple to be enjoyed smothered in butter, by the fire with a proper pot of tea. They sit somewhere between bread, pancake and an (English) muffin with a spongy, open texture. Their primary purpose is as a butter-delivery device (although some people also enjoy them with other toppings). When they turn out well, the big holes go most of the way through and the melting butter oozes out of the bottom -- gotta be fast before it all gets away! To make 12-25 (depending on size of rings) you'll need:   A cast-iron skillet or large frying pan     Crumpet rings (or egg rings) to contain the batter     450g plain flour     350ml warm milk (at body temperature)     350ml warm water (at body temperature)     5g yeast     10g of salt (this will look like a lot but it's essential!)     1 tsp baking powder     Butter for greasing (and melting into the end result)  Step 1: Make the Batter. <PIC> Whisk together the flour, liquids and the yeast. Do not add the salt or baking powder at this stage, it inhibits the yeast. Set the mixture aside for a couple of hours in a warm room until it's lovely and bubbly. You can leave it for only 1 hour if you're short on time or up to 5 hrs if you're not (leaving it longer will give you a touch more sourness). Once the batter has bubbled up and you're ready to cook them, whisk in the salt and the baking powder. The baking powder gives the batter the kick that makes the big holes. Step 2: Cooking the Crumpets. <PIC>
          Heat a cast-iron skillet over a medium heat. The heat is pretty critical and it'll take a few trial runs to get it spot on. I recommend using a large gas ring but turned down to about 30% power. The big burner helps to spread out the heat - a small ring gives you a small heat spot in the middle which will cook very unevenly. Grease the rings with butter and put them on the pan, grease the pan in the middle of the ring. You want the butter to sizzle when it hits the pan but not smoke. Start with a trial run:   Fill a ring half full (the batter puffs up a lot as it cooks).     It should take about 5 minutes for bubbles and then holes to appear on the top.     Once the top has just set, flip the ring and toast the top.  If bubbles don't appear then your batter may be too thick. Whisk in a little water and try again. If the batter takes too long to set then the pan may be too cold, turn up the heat slightly. If the bottom burns before the top has set or you get smoke, the pan is too hot, turn it down slightly. If the batter is the right thickness then there really is a critical temperature where it will bubble and set but not burn! Once you've got it dialled in, start making batches of about 4 at a time. It's easier to keep the temperature constant when you have 4 or more crumpets in the pan at once. Step 3: Serve (or Store). <PIC> Crumpets should really be eaten straight away with butter melting into the holes. However, with the rings I have (which are a little too small), this recipe makes about 25 crumpets. That's too much even for me. If, like me, you can't manage them all as they come off the griddle, then you can cool them on a wire rack and then store them in a plastic bag. Just pop them in the toaster to rejuvenate them before serving.  They also freeze well. Enjoy!


Question: For making crumpets, what is the step-by-step procedure for preparing the batter and how long should it be left to rise?

To make crumpets, whisk together the flour, liquids, and yeast without adding salt or baking powder initially. After mixing, set the batter aside in a warm room for a couple of hours until it's lovely and bubbly. You can leave it for just 1 hour if you're short on time or up to 5 hours if you prefer a touch more sourness.<PIC>


Question: What’s the best way to whip up some TMNT Camouflage Cupcakes that surprise with a colorful interior?

Introduction: TMNT Camouflage Cupcakes. <PIC> These awesome simple to make Teenage Mutant Ninja Turtles cupcakes are made to look like  camouflage inside. A delicious combination  of chocolate and vanilla cake.  Decorated as Donatello, Raphael, Leonardo and Michelangelo.  Great for any kid's TMNT party. How To video above.YouTube Channel  https://www.youtube.com/channel/UCs2Vv7qZrJgAbEY4f_4xPNA Step 1: Gather Cake Ingredients. <PIC> White cake batterChocolate cake batterGreen and black food color Step 2: Mix Colored Batter. <PIC> Divide the chocolate and white batter into 4 bowls.Color one bowl of chocolate batter black.Color one bowl of white batter greenTIP: If your project allows, starting with chocolate batter or frosting makes it easier to make black. You will use less food color. Step 3: Fill Cupcake Liners. <PIC> Randomly drop teaspoons and partial teaspoons of the four different colored batter (white, green, brown and black) into your cupcake liner.  Give your cupcake tin a few taps on the counter to get out air bubbles and bake. Step 4: Gather Things Needed to Decorate. <PIC> White buttercream frostingGreen buttercream frostingSmall Candy eyes. You can find these at some Walmarts and at hobby stores.Tube of black piping gelBetty Crocker Fruit by the Foot Flavor Mixers,   Cherry, Orange, Raspberry and GrapeRed jelly beans Step 5: Decorate. <PIC> Frost your cupcakes with the green buttercreamTo make their masks, cut the fruit roll ups into 3" strips. Use the different colors and flavors putting a strip across the cupcake at eye level. Put a little white buttercream on the back of the candy eyes and place on the fruit roll up strip.Use the piping gel to make their mouths. Give them different expressions. I used a small leaf cutter to make the ties for their masks. You could just cut them freehand.I used red jelly beans to add tongues to some of them.COWABUNGA DUDE! You have Teenage Mutant Ninja Turtle cupcakes.


Question: How should the cupcake liners be filled when making 'TMNT Camouflage Cupcakes'?

To make 'TMNT Camouflage Cupcakes,' you should fill the cupcake liners by randomly dropping teaspoons and partial teaspoons of the four different colored batters: white, green, brown, and black.<PIC>


Question: What’s the best way to prepare a delicious gluten-free orange chicken with a zesty dynamite sauce?

Introduction: Orange Chicken (Gluten Free) +Bonus Condiment, Dynamite Sauce. <PIC> This is a decently quick meal that tastes great and reheats like a dream!   Step 1: Ingredients for the Main Dish. <PIC> Ingredients: 2 Cups Rice 2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water) 1 Can Bean Sprouts 1 Can Bamboo Shoots 3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)         If you prefer white meat, than 2-4 chicken breasts should do the trick Veggies (This is really up to you, we do snow peas, water chestnuts, broccoli, cabbage, green beans....etc.) Sauce: (Best Part) 1.5 Cups Orange Marmalade (look for the "all natural" kind to stay away from HFCS) 5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce) 5 Teaspoons of Sriracha (or more if you like spicy :)          **This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!  Step 2: Prepare. <PIC> Put a small amount of cooking oil in one skillet and start warming up. While the oil is warming, Trim the Chicken and Cut into bite size pieces About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)  After you've started frying the chicken, start the rice. Rice: Prepare as package indicates, we use coconut milk instead of water...or half and half. Step 3: Orange Sauce...BEST PART. <PIC> Easy Easy... Take the ingredients mentioned on step 1 and whisk together in large measuring cup. Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups. To recalculate, here is a small break down; 1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha) Step 4: Plate and Eat. <PIC> After your chicken has reached the proper temp and the rice and veggies are all cooked up nice, plate any way you would like and get the sauce a flowin.  Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good. <PIC> Ingredients:  1/2 Cup REAL Mayonnaise 2 Tablespoons Sriracha 1/4 Teaspoon Sesame Seed Oil Steps: Mix the ingredients together, ENJOY **Great with left over rice from any meal.


Question: What are the steps to prepare the chicken and rice for the 'Orange Chicken (Gluten Free) + Bonus Condiment, Dynamite Sauce' recipe?

To prepare the chicken and rice for 'Orange Chicken (Gluten Free) + Bonus Condiment, Dynamite Sauce,' start by putting a small amount of cooking oil in a skillet and warm it up. While the oil is heating, trim the chicken and cut it into bite-sized pieces. After you wash your hands halfway through prepping the chicken, begin heating a larger skillet with fresh or frozen veggies. Once you start frying the chicken, prepare the rice according to the package instructions, using coconut milk instead of water or a mix of both.<PIC>


Question: What’s the best way to create those delectable Oreo ‘Surprise Inside’ mini cupcakes?

Introduction: Oreo 'Suprise Inside' Mini Cupcakes. <PIC> Guess what I made this week? Cupcakes! But not just any ol’ cupcake…I made Oreo ‘Surprise Inside’ Mini Cupcakes! OMG so good! Take a chocolate cupcake, and make some Oreo buttercream to mound on top, then pop a mini Oreo cookie on top of it all. Pausing to visualize and drool? Well, stop drooling and start eating! (News flash: recipe below!)And…there was a surprise inside of the cupcake! Have you heard of this trend? Basically, you bake a treat into the cupcake. ‘Surprise Inside’ usually doesn’t refer to a filling in a cupcake (although it can), but something more, something a bit unexpected…like a cookie baked into a cupcake! Step 1: Fill 'er Up! . <PIC> Oreo Surprise Inside Mini Cupcakes1/2 batch chocolate cake batter1 batch Oreo Buttercream Frosting (recipe below) 50 mini Oreo cookies (24 cookies for inside the cupcakes, 24 cookies for on top of the cupcakes, plus two for snacking. What, you think your willpower will hold out when faced with Oreos? Yes? Good for you! Me, not going to happen.)Mix up batter. Place mini cupcake liners in a mini cupcake tray. Fill cupcake liners half full with batter. Place mini Oreo cookie on top of batter. Top up each cupcake liner with more cake batter, until a smidgen below the top of the liner. Cookie may float a bit, but that’s ok. Step 2: It's All Good! . <PIC> Bake in a 350 degree oven until set and the top of the cupcake bounces back when pressed gently with a finger. Cool. You may notice a slightly differently coloured part on the top of the cupcake if your cookie floated while baking; that’s ok! Step 3: Mix Up Some Frosting. <PIC> Oreo Buttercream Frosting1/2 c. butter, softened1/2 c. shortening1 tsp. vanilla extract1 tbsp. milkabout 1 c. icing sugar, or more to taste20 mini Oreo cookiesMix butter and shortening together until…mixed. Add in icing sugar, milk, and vanilla extract. Whip until super-fluffy and then whip some more (that’s how you get that super-fluffy bakery style frosting; don’t worry if you think it’s too fluffy, as it’ll firm up later, especially if you chill it). Stir in 20 crushed mini Oreo cookies (crush in a Ziploc bag with a rolling pin). Taste test but try not to eat the entire thing with a spoon. And voila! Oreo Buttercream Frosting (oh, those sweet, sweet words!) is done!  Step 4: Frost and Enjoy! . <PIC> Fit a piping bag with a round piping tip, and fill with Oreo buttercream. Make sure you do not use a fine piping tip, because Oreo crumbs will block the tip (ask me how I know) and pipe on cooled cupcakes. Top frosted cupcakes with another mini Oreo cookie. And voila! An impressive mini dessert that tastes as good as it looks!Great for Valentine's Day treats, gifts to the loved one...or some good ol' self love!For a sweet Kitchen Hack and other info, check out the original blog post.


Question: For making 'Oreo Surprise Inside Mini Cupcakes,' how should I prepare the cupcake batter and arrange the Oreo cookies before baking?

To make 'Oreo Surprise Inside Mini Cupcakes,' you should mix up the batter and place mini cupcake liners in a mini cupcake tray. Fill the cupcake liners half full with batter, then place a mini Oreo cookie on top of the batter. Finally, top up each cupcake liner with more cake batter until it's a smidgen below the top of the liner.<PIC>


Question: What is the best way to prepare Job Site Shish Kabob for a delicious meal?

Introduction: Job Site Shish Kabob. <PIC> This is the classic recipe demonstrated by the KMB boys on the show Tool Time Step 1: Stem One Meat, and Veggies. <PIC> Get only premium quality meat, and vegetables Step 2: Step 2. <PIC> Open the hood of your car and pull your dip stick out and put your meat and vegetables on in any order you'd like. Step 3: Cooking It. <PIC> Place the shish kabob onto your hot engine block. Turn it every few minutes until fully cooked. Step 4: Eatin It. Pull the eats off the dip stick.Then wipe the grease off the dip stick, and place back in your car


Question: What steps should be taken regarding the meat and vegetables before preparing 'Job Site Shish Kabob'?

Before preparing 'Job Site Shish Kabob,' you should ensure that you use only premium quality meat and vegetables.<PIC>


Question: What’s the best way to cut a mango to make it look visually stunning?

Introduction: How to Cut a Mango Decoratively. <PIC> You need a ripe mango, a sharp knife, and that's it!
This instructable will teach you how to cut a mango that is very beautiful.
1. cut the two sides off the mango, getting as close to the seed as possible
2. cross-cut one of the mango sides.
3. flip the mango side inside out to get the 'porcupine' effect
4 repeat with the other side of the mango
5 eat the middle with the seed
compost your mango skins.
Presto!


Question: In the process of cutting a mango decoratively, how do you achieve the 'porcupine' effect with one of the mango sides?

To achieve the 'porcupine' effect when cutting a mango decoratively, first make cross-cuts in one of the mango sides, then flip that side inside out to reveal the beautiful, protruding pieces.<PIC>


Question: What is the process to whip up a delightful iced coffee with condensed milk and cardamom?

Introduction:  Condensed Milk Iced Coffee. <PIC> A nice refreshing pick me up on hot and sunny day. This recipe can also be found at gardengirlrecipes.com..Ingredients4 cups of very strong coffee, hot¼-½ cup sweetened condensed milk (depending on how sweet you want it)  6 cardamom pods 2 cups whole milk Step 1: Combine Coffee & Condensed Milk. <PIC> Combine the hot coffee and the condensed milk. Step 2: Add Cardamom Pods. <PIC> Add the cardamom pods and let them sit in the coffee mixture until it cools. Step 3: Remove Pods & Add Milk. <PIC> Once the coffee mixture has cooled, remove the cardamom pods and add the milk. Step 4: Refrigerate & Serve Over Ice. <PIC> Place the mixture in the refrigerator until ready to serve. Serve over ice.


Question: In the process of making 'Condensed Milk Iced Coffee,' how should I incorporate the cardamom pods into the coffee mixture, and for how long should I leave them in?

To make 'Condensed Milk Iced Coffee,' you should add the cardamom pods to the coffee mixture and let them sit until it cools.<PIC>


Question: What’s the best way to prepare cherry oat muffins for a delicious and healthy breakfast?

Introduction: Cherry Oat Muffins. <PIC> Here's my suggestion for an easy to make, healthy breakfast.  Make 'em the night before and grab a couple to go, along with that cup of coffee of course.  I calculate they're 160 calories each which is good compared to 377 for a commercial muffin, and they're low fat and gluten free too (providing you buy organic oats though).  I had a lot of fun creating and testing this recipe! Step 1: Gather Your Ingredients. <PIC> This quantity makes 8 muffins.Dry ingredients60g oat flour (I made my own by blitzing some rolled oats in a food processor)80g rolled oats25g brown sugar½ tsp baking soda/bicarbonate of soda½ tsp ground cinnamonWet ingredients1 medium egg 200g plain yogurt 80g honey 50ml milk 2 tsp vanilla extractFruit140g frozen cherries Step 2: Where the Magic Happens. <PIC> I've used an electric mixer, if you are mixing by hand I'd advise mixing the dry and wet ingredients in separate bowls first.1)     Preheat your oven to 180C.2)      Lightly spray or grease a muffin tray3)      Put the yogurt, milk, egg, vanilla and honey in a bowl and mix thoroughly.4)      Add the oats, oat flour, brown sugar, cinnamon and baking soda into the wet ingredients.  Mix thoroughly together.Warning, it’s very runny at this stage and doesn’t look too good.  Trust me, I’m a pro chef (er, nope, pro electronics technician perhaps…)5)      Add 2 or 3 cherries to each muffin indentation, then divide the batter between 8 indentations in the muffin tray.  Add the remaining cherries to the top of each muffin.6)     Place in the oven for 25 -30 minutes until golden, check they are cooked by inserting a skewer into the middle, it should come out clean. Step 3: The Final Result. <PIC> And here's the resulting 8 muffins, eh? I've been robbed already.... Step 4: Notes. Apparently muffins can keep for several days in an airtight container, but to be honest, it’s difficult making them last the hour out!  They’re lush fresh ’n hot as well as cold.  They’ll make a great, healthy breakfast to go.Caveat: while 160 calories is good for a muffin, if you eat all 8 that’s a bad thing.NotesWould quick cook oats work? Probably, they’re just steamed longer and cut a little thinner at manufacturingWould fresh cherries work? Well, they’re not in season yet, though the blossom has just come out on my tree.  Does anyone want to try it and tell me?Would wheat flour work? Should do, but might make it seem slightly less moist.Milk substitutes such as almond milk? I’ve never tried any as I don’t buy them, but I don’t see why not.Without the egg? well, Mr Google is a clever bloke and has some suggestions you could try.Most importantly, will blueberries work?  I've tried frozen mixed berries with partial success, the muffins had soggy bases, probably due to moisture in the raspberries.  Perhaps If I'd defrosted and dried them 1st?  I will be trying blueberries soon.


Question: After combining the dry ingredients with the wet ingredients for 'Cherry Oat Muffins,' what should you do next in the mixing process?

After adding the dry ingredients to the wet ingredients for 'Cherry Oat Muffins,' you should mix everything thoroughly together. At this stage, be aware that the mixture will be very runny and may not appear very appealing, but this is part of the expected process.<PIC>


Question: What is the creative process behind making Twizzler flowers for Valentine's Day?

Introduction: Valentine's Day Twizzler Flowers. <PIC> I know flowers and chocolates are the norm for Valentine's day, but I like to do things just a bit differently.   The last two years I've made an editable fruit flower bouquet.  This year I wanted to try something new.  So when my wife mentioned her favorite candy is Twizzlers, I knew what had to be done.  Step 1: How to Make It. <PIC>
          If you would like to make something just a bit more memorable than roses you will need:
		1 bag strawberry Twizzlers
		1 bag multi colored Twizzlers
		Hand full of skewer sticks
		Spool of red thread
		Vase with hard foam insertFirst things first: let's try not to eat too much of our materials before we get done.
We will begin with the easy heart shapes.
Pull off two pieces of about 6-8 inches of the red thread.
Take two Twizzlers and put them together about an inch over the top end of a skewer.
Wrap the thread around the candy and pull the thread tight enough to just barely cut into the Twizzler and hold the thread in place.
Now loop each side down and around to create the heart shape.  Secure the bottom just like the top.
Congratulations. You're done.
Make a few of those and then start to get creative.  I couldn't come up with a rose shape, but I was happy with my "tulip" design.  I also made some 3D circles with different colored Twizzlers.  Not pictured, but inside the giant card is a smaller  I (heart) U design  with the skewer going through sideways to hold the letters in place.
Once you have enough designs to fill your vase.  Figure out your arrangement and push them down far enough in the hard foam to hold the skewers in place.
Optionally, you could fill the top with other candies or some greenery.  I was going to use M&M's or lettuce but ran out of time.
I hope you liked my editable floral arrangement.  My wife sure did, it's already gone!


Question: What materials do I need to make 'Valentine's Day Twizzler Flowers'?

To make 'Valentine's Day Twizzler Flowers,' you will need 1 bag of strawberry Twizzlers, 1 bag of multi colored Twizzlers, a handful of skewer sticks, a spool of red thread, and a vase with a hard foam insert.<PIC>


Question: What ingredients should be added after soaking the dried fruit overnight when making 'Bara Brith - a Traditional Welsh Tea / Fruit Bread,' and what is mentioned about the type of sugar used?

After soaking the dried fruit overnight for 'Bara Brith - a Traditional Welsh Tea / Fruit Bread,' you should add sugar to the mixture. It is mentioned that using darker sugar will result in a darker fruit loaf, but lighter sugars will still yield a good taste.<PIC>


Question: What steps should I follow to prepare the 8x8 baking dish for my gluten-free brownies?

To prepare the 8x8 baking dish for gluten-free brownies, first, line it with parchment paper. Spray some non-stick cooking spray on the dish for easier removal, and then cut the parchment paper at all four corners to allow it to fold neatly over the edges of the dish.<PIC>


Question: What’s the best way to prepare a healthy lemon chicken dish featuring sweet potatoes?

Introduction: Healthy Lemon Chicken With Sweet Potatoes. <PIC> Easy and simple no-fuss meal with classic Greek flavors – lemon, olive oil, oregano. This one-pot dish is revamped with the addition of sweet potatoes, chicken breasts, and turmericto provide maximum health benefits! Step 1: Ingredients. <PIC> 4 medium sweet potatoes2 chicken breasts (boneless, skinless)½ cup fresh lemon juice (about 2 large lemons)¼ cup olive oil2 garlic cloves, minced1 tbsp Dijon mustard1 tsp oregano1 tsp turmeric½ tsp salt½ tsp pepper1 cup chicken broth1 large lemon, sliced (optional) Step 2: Prepare Chicken and Potatoes. <PIC> Preheat oven to 400 degrees F.Cut sweet potatoes to desired size.* (see note) Arrange in a deep baking pan.In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine.Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Step 3: Bake. <PIC> Bake in oven for 55-60 minutes. Optional: After 30 minutes, arrange lemon slices over chicken and continue baking.


Question: What initial steps are required to prepare the chicken and sweet potatoes for 'Healthy Lemon Chicken With Sweet Potatoes'?

To prepare 'Healthy Lemon Chicken With Sweet Potatoes,' you should preheat the oven to 400 degrees F, cut the sweet potatoes to your desired size, and arrange them in a deep baking pan. Then, mix lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth in a small bowl, whisk to combine, place the chicken breasts on the sweet potatoes, and pour the lemon mixture on top.<PIC>


Question: What is the best way to prepare delicious sweet appe for a delightful snack?

Introduction: Sweet Appe Recipe. <PIC> Sweet Paniyarams are very healthy snack which can be prepared in minutes. These are super delicious and are soft and spongy from inside. Easy to cook appe.Ingredients:Wheat Flour – 1 cup Sugar – ½ cup Grated/ sliced coconut – 1 tsp Crushed dry fruits – 2 tsp Crushed fennel seeds powder – 1 tsp Blueberry/ Raisins – 1 tsp (optional) Cooking soda – a pinch Oil – 2 tsp Step 1: Steps. Mix all the ingredients well to form a smooth batter using water. Heat appe pan. Put little oil in each appe pan section. Pour the batter in each section and cover the pan. Cook for 2 min and flip over the appe and cook for another 1 min till brown. Sweet appe might me sticky from inside. Let these cool down for some time and the appe would be fine. Serve appe at normal temperature.


Question: How should I combine the ingredients to create the batter for 'Sweet Appe'?

To make 'Sweet Appe,' you should mix all the ingredients well to form a smooth batter using water.


Question: What is the overall process for creating delicious tortas de aceite, those delightful sweet Spanish flatbreads?

Introduction: Tortas De Aceite - Sweet Spanish Flatbreads. <PIC> These crispy, sweet flat breads are incredibly moreish and every so easy to fall in love with. Ever since I first tried them in Spain several years ago I get regular cravings for them. You can get them over here but they're so expensive that they're difficult to justify. However, I have recently found out how to make them for myself and I can't believe how simple they are. With a straight forward method and cheap ingredients there's no doubting that these tasty treats are going to be making a regular appearance in my house. If you can get your head around a simple bread dough you'll have no difficulty with these. The literal translation is 'oil cakes' but that doesn't sound as good as the Spanish original. My understanding of their history is that they are a traditional sweet from Seville in southern Spain but are now enjoyed all over the world.
If you enjoy this recipe please check out my blog for more food ideas. http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. These quantities give you around 22 biscuits
100ml of olive oil
large pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest)
1 tbsp aniseed (I couldn't get hold of any so used fennel seeds - I reckon you could also use fresh or dried rosemary for a different but equally yummy flavour combo)
1 tbsp sesame seeds
360g plain flour
20g fresh yeast*
80ml warm water
20ml anise (I used ouzo but use what aniseed flavoured alcohol you have to hand or increase the quantity of water)
30g sugar
pinch of salt
Beaten egg white and granulated sugar for finishing.
*My yeast comes in 50g blocks. So I used the other 30g to make my cardamon bread. Step 2: . <PIC> Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the heat and leave to cool. You need to be able to handle it within the dough so leave to cool for at least 15 minutes. Don't rush it and end up burning yourself. Step 3: . <PIC> Combine the yeast and the warm water until thoroughly mixed. Put the remaining dry ingredients in a large bowl, make a well then pour in the water and oil (once cooled).
Mix together until you have a rough dough then turn out on to the counter. Flour the surface if needed then knead the dough until smooth and silky.
Place the dough in a large bowl, cover with cling film and a clean tea towel then leave for around an hour until it doubles in size. Step 4: . <PIC> Preheat the oven to 220C and line a baking sheet with baking parchment.
Once the dough had risen knock it back down then break off walnut/golf ball size pieces.
Roll out each piece  on a lightly floured surface to around 2-3mm thick, rough circles (as thin as you can basically).
Place each rolled out circle on to the baking sheet, brush with the egg white then generously cover with sugar.
Bake in the oven for 7-10 minutes (depending on the size of your oven and the number of baking sheets you have you will probably need to do this in batches). Keep a close eye on them. You want them to turn a rich brown colour and for some of the sugar on top to have caramelised.
Remove from the sheet as soon as they come out of the oven and leave to cool.


Question: What steps should be taken after the dough has risen when making 'Tortas De Aceite - Sweet Spanish Flatbreads'?

After the dough has risen for making 'Tortas De Aceite - Sweet Spanish Flatbreads,' you should knock it back down, break off walnut or golf ball-sized pieces, roll out each piece on a lightly floured surface to around 2-3mm thick, and then place them on a baking sheet.<PIC>


Question: What is the delightful process to create the refreshing Thandai, a classic Indian spiced beverage?

Introduction: Thandai - the Ultimate Indian Spiced Cold Beverage. <PIC> How many times it happens when you sip a drink and say Ahhh...its so divine. Thandai (pronounced Than as in thunder,dai as in die) is such a drink my dear fellows.  Thandai is a native & popular cold drink in India and is traditionally prepared as a religious offering to Lord Shiva on the occassion of  Mahashivratri and also during Holi (the festival of color).  During these festivals it is also mixed with Opium (powder or paste) to make it an intoxicating drink. We will not do that here :) There is no equivalent word for Thandai in English but you can consider it a refrigerant because it helps keep your body cool. Every year we celebrate Mahashivratri at home and make this divine drink (in reality we make it anytime, because it tastes so good). Therefore this recipe is native to my family but I will be honest, most of the ingredients are just common and process is just shifting of steps here & there. I love this drink over any unnatural (made using essence and chemicals) drink because it is all natural and healthy, packed with protein, health fats (a.k.a essential fatty acids) and fiber. Once you had its taste, I am sure it will become your favorite summer drink, even kids love it.Useful information: Preparation Time: 3-4 hours (only for refrigeration) Cooking: 15 mins Servings: 3-4 Vegan: No (Try almond milk or Soy, I have not tried it though) Vegetarian: Yes Lets make this divine drink.UPDATE July 23, 2013: I have found a very detailed article about the health benefits of Thandai, now you can enjoy it even more without any guilt ;-). Check it out here:  Time Of India. I noticed they mentioned pumpkin seeds here instead of Melon seeds. Step 1: Ingredients. <PIC>
          You will love to know the ingredients   Full fat or whole milk 500 ml (16.9 oz.) (This is the traditional ingredient, you can use low fat milk too, it works well)     Powdered Sugar  1/2 cup (I do not like it too sweet)     Saffron  a few strands (I use little more) For paste:   Almonds,blanched and peeled  20     Cashewnuts  15     Pistachios Kernals  20     Melon seeds (Magaj in Hindi) 3 tablespoons. Soaked for 20-30 minutes.     Poppy seeds (khus-khus in Hindi) 3 tablespoons. Soaked for 20-30 minutes.     Fennel (Saunf in Hindi)seeds 1tbsp. Soaked for 20-30 minutes. For powder:   Green cardamoms  4 to 6     Dried Rose petals  15-20 (If you don't have them). Damascus Rose works best because of its exotic fragrance.   Black peppercorns  4 to 6 To garnish:   A few chopped pistachio     A few fresh or dried rose petals Optional:   Fresh Cream to add more texture Kitchen Tools:   A big pan to boil milk     Mixer grinder     A refrigerator     Mortar and pestle (Don't worry if do not have it, you can simply crush the ingredients for powder)  Step 2: Making That Divine Paste and Powder. <PIC> Making the paste: Once you have the soaked ingredients along with other aforementioned ingredients for the paste (Image 1). Make paste by adding a little milk and grinding it till it forms a smooth creamy paste (Image 2).NOTE: You can keep this paste in refrigerator to use later for few days.Making the powder (Image 2): Sadly : My dried rose petals became moist so I did not use them here, but we will use some fresh petals while garnish. Use Mortar and pestle to crush all the ingredients of the powder (Image 3). It does not have to be super fine :).NOTE: You can also keep this powder for later use Keep the powder and paste aside. Lets do little cooking Step 3: Cooking and Mixing the Flavourful Elements. <PIC>  Now turn on your stove and put milk in a boiling pan and proceed as follows:    Bring it to boil (Image 1).     Add saffron.and mix (Image 1)     When the milk starts to boil again, add sugar (Image 2).     Simmer till the sugar is mixed.     Add the paste and simmer for 2-4 minutes, strring continously (Image 3).     Remove the pan from stove     Transfer the content to another pan, add the powder (Image 4) and let it cool.     Once the milk is cooled, refrigerate it for 3-4 hours to make it chilled. NOTE 1: Before you remove the content from stove, take a drop of the final content and taste it for sugar, if you think it is lesser, add more powdered sugar to suit your taste and mix well.NOTE 2: After cooling (not chilling), the final content may become thick. Do not worry, just add some milk till you get desired consistency and mix well, taste for sugar, if you think it has become less sweet, add more and stir well.NOTE 3: You can add more milk plus a little water while boiling if you like a lighter consistency.   Almost done here.
         Step 4: Serving the Delight. <PIC> Before serving the chilled Thandai, stir it to make sure that the paste is not settled at the bottom (This usually happen if you chose to make thinner consistency drink). Pour in a glass garnish it with fresh or dried rose petals and chopped pistachios. Ohhh.. the creamy  texture,  the spice of pepper and that sweet aroma.  Your Thandai is ready for that heavenly sip. :). Step 5: Experiments.
          I like Thandai in its original form  the best , yet I did some experiments on my own and found them fun. Oh!! by the way the experiments also resulted in good taste.   Mix  a tea-spoon of instant coffee powder (I used Nescafe Gold) in Thandai to make your own chilled spiced latte. I love Pumpkin spiced latte of Starbucks, so this new taste was a delightful surprise.     If you are a chocolate lover, try to add some chocolate syrup (I tried Hershey's). Before I pour Thandai in a glass I lined the inside of glass with chocolate syrup (just the way they do it in Starbucks :]) and then gently poured Thandai in it.     Similarly you can use rose syrup :)     You can also sprinkle crushed peppers while serving to add more to spice. Note: Please experiment with small quantities :[)With every Indian food recipe instructable I post , I try to bring Indian cuisine & hospitality closer to your heart. I hope you will find this ible easy & worthy enough for you to give a try at home :). Please do let me know should you have any queries, comments & suggestions in the comments section below. Thank you so much for your time & efforts to visit & read this ible, I really appreciate that. If you think it deserves, please do vote. As always ... you are awesome :)


Question: What are the steps to make the divine paste for 'Thandai - the Ultimate Indian Spiced Cold Beverage'?

To make the divine paste for 'Thandai - the Ultimate Indian Spiced Cold Beverage,' first soak almonds, cashews, pistachios, melon seeds, poppy seeds, and fennel seeds for 20-30 minutes. After soaking, blend these ingredients with a little milk until you achieve a smooth creamy paste.<PIC>


Question: What is the purpose of soaking minced onions in cold water for making guacamole, and how should they be prepared?

The purpose of soaking minced onions in cold water is to make the 'spiciness' of the onion mild, preventing astringent and pungent guacamole. The onions should be finely chopped into very small pieces and then placed into a bowl of cold water before being added to the guacamole mixture.<PIC>


Question: What’s the best way to prepare a delicious triple berry pie that’s sure to impress?

Introduction: Triple Berry Pie (It's DiVine!). <PIC> This pie is my pièce de résistance.  It looks beautiful and is my favorite type of dessert:  berry pie.  Serve it up with some homemade whipped cream, and I don't think life could get any better.  I hope you enjoy! Step 1: The Crust (Pate Brisee). <PIC> This recipe is for one double-crust 9" pie. To get a flaky crust, the key is COLD.  I refrigerate all of my ingredients about 30 minutes prior.  At the very least, make sure the butter and water are both cold.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. granulated white sugar
1 cup unsalted butter, cold and cut into small pieces
1/4 - 1/2 cup ice water
Combine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Add ice water in a steady stream, starting with just 1/4 cup. Process just until the dough pinches together. If necessary add a little more water until you get to this state. You should not need more than 1/2 cup nor require longer than 30 seconds processing.
Turn the dough out onto your work surface and divide in half. Shape into flattened discs, wrap each into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)
Take one disc and roll it out onto your floured work surface until about 12" in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking.  Transfer the crust to a 9" pie pan.  (To transfer, I gently fold the dough into quarters and unfold in the pan.)  Trim the edges, leaving about 1/2" overhang and then fold them under. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.
Take the second disc, and roll it out as above. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. For this last part, I didn't have anything just the size I wanted, so I roughly cut the circles and shaped them with my fingers. To finish off the leaves, use a knife or clean razor blade to lightly etch "leaf lines" into each almond-shaped dough piece. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.
In the meantime, continue on to the berry filling. Step 2: The Triple Berry Filling. <PIC> Ingredients:
5 - 6 cups mixed berries (I used blackberries, blueberries and raspberries.)
1/2 - 2/3 cup granulated white sugar (depending on your desired sweetness)
1/4 cup tapioca starch OR corn starch
1 tsp. ground cinnamon (I forgot to add this; still tastes great regardless)
Rinse and dry the berries.  Place them in a large mixing bowl, and stir in the remaining ingredients until uniformly coated.  Set aside.
(Also pictured are the ingredients for the next step:  1 egg, separated and heavy whipping cream.)  Step 3: Assembly & Baking. <PIC> Additional ingredients:
1 egg, separated
1 Tbsp. heavy whipping cream
Remove the bottom crust from the refrigerator.  Use a pastry brush to apply a thin layer of egg white to the bottom.  This will help prevent it from getting soggy.  Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.
Whisk together the yolk and cream.  Brush a thin layer around the edge of the crust.
Remove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes.  Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape).  Just make sure each end overlaps the bottom crust edges.  Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy.  Cut down the lengths of the dough rope as it suits you.  Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves.  Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.
As you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go.  Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.
Wherever you want to designate as the 'top' of your pie, that is where you will place a flower.  First place a leaf lightly down on either side.  Place a flower down between them, slightly covering the inner corners of the leaves.  Place several more leaves around the edge.  You will have to raise the previous leaf slightly and slide the new one under.  You can place as many around the edge as you want.  I did not go all the way around but left a few inches opposite the flower uncovered.
Place as many leaves as desired hanging off the vine branches.  You do not need to pinch these down; just gently place each where you want them.  Place your flowers where ever looks good to you.  Overlapping a leaf or two looks nice.
Place the pie in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Place the pie in the oven on top of a cookie sheet.  At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning.  Continue baking for another  35 to 40 minutes or until the top is golden brown.
Serve warm, at room temperature or cold.  Whipped cream or ice cream are excellent with it.
Enjoy!


Question: For making 'Triple Berry Pie (It's DiVine!),' what is the purpose of applying egg white to the bottom crust before adding the berry filling?

The purpose of applying a thin layer of egg white to the bottom crust before adding the berry filling is to prevent the crust from becoming soggy.<PIC>


Question: What are the essential steps to craft an eye-catching leg lamp cake inspired by a classic movie?

Introduction: Leg Lamp Cake. <PIC> For dad's birthday this year I thought I would make him a cake of the leg lamp from A Christmas Story. It's one of his favourite movies so I thought I'd give it a try. I've never attempted a cake like this so here was my go at it.
For this cake you will need the following :
parchment paper
red, yellow, black and brown gel food colouring
chocolate chips
fondant (I used premade)
coconut
rice krispy squares (also premade)
icing
two 16x24 cakes Step 1: . <PIC> I cut out a piece of parchment paper the size of my pan to draw the leg lamp shape and use as a guide for myself. I used about 12 premade rice krispy squares to mold and shape over my drawing to make sure I kept with proper proportions. My fear was that I would make one part too big or too long and then run out of space for the rest of the leg but as long and you place your sculpture over your reprence every so often you shouldn't run into this problem.
Once I was happy with my leg I covered it in a thin coat of cream cheese icing and put it in the fridge to set up. Step 2: . <PIC> I just bought white fondant and decided to dye it myself since I wasn't going to need very much of each colour. I used red and yellow food colouring mixed with the white fondant to create a flesh tone, I made a ball about the size of a tennis ball. I added black to just a tiny bit to get the shoe. Yellow in a ball about the same size as the leg. Last, I made several brown colours, all different to slightly miz together to give a wood grain effect for the "wooden crate" the lamp comes in.
The other thing I coloured was my coconut, I used it to mimic the straw that comes in the crate as packing material. I mixed yellow and brown food colouring in a bowl with some water and mixed it all around in the coconut. I then put it on a baking sheet and put it in the oven at the lowest setting and let it dry out. I think I left mine in for about 20 minutes and kept checking on it and stiring. It make take more or less time depending on how much water you used but our end goal is just to have the coconut dry again. Step 3: . <PIC> Now that the icing on the leg is nice and firm I rolled out my flesh coloured fondant and put it on. I then used melted chocolate chips and piped on the fishnet stockings, starting in one direction and then the other. i did this because if I waiting until the end of doing all my fondant and messed up on the fishnets then I would have to completely redo everything. I put the leg back in the fridge for the chocolate to harded then did the shoe and lamp shade.
I stacked my two rectangle cakes and put the leg lamp on top with icing to secure it. Step 4: . <PIC> I took my rice krispy squares and coated them in icing and put them into the refridgerator. I then roughly mixed up my brown fondants and rolled them out. I used this brown fondant to cover the squares. Once they were all covered I stuck them around my cake and covered the exposed areas with coconut. Step 5: . <PIC> My final touches were making chocolate piping detail on the lamp shade and sticking in piped chocolate "tassels". I also had some extra icing and dyed it brown and piped it around the ouside of my cake to hide sopts where icing was peeking out from under the wood.
You're done! That's it, it's a lot easier than I thought it would be at first.


Question: How do you create the fishnet stockings for the 'Leg Lamp Cake,' and why do you choose to pipe them on in two directions?

To create the fishnet stockings for the 'Leg Lamp Cake,' melted chocolate chips are piped on in two directions. This method allows for corrections to be made easily, preventing the need to redo all the fondant work if mistakes occur.<PIC>


Question: What’s the best way to prepare a mouthwatering BBQ brisket using a smoker?

Introduction: BBQ Brisket on a Smoker. <PIC> I will show you how to do a low and slow BBQ Brisket.
What you will need:
Brisket- preferably in the 8 lb range.  You can cook one of those monster 15 pounders, but it will take 15 hours or more.
A BBQ smoker
A simple brisket spice rub
Yellow Mustard
An instant read thermometer
3 cinderblocks and a grill grate (for starting charcoals)
charcoal (a few matchlight type or lighter fluid, and regular charcoal)
Time to maintain your smoker at correct temperature for at least an hour per pound of brisket
Note: I should explain that in several of the pictures there is a brisket at the top of the frame, and 2 pork spareribs at the bottom of the frame.  Because I was cooking a small brisket (that I wanted) there was room on the smoker for ribs (which my wife wanted) Step 1: The Spice Rub. <PIC> On a brisket, there are 2 layers of fat.  One runs through the center of the brisket, and the other covers the top.  You will need to trim the top cover of fat to about a 1/4 inch.  Put a light coat of yellow mustard all over your brisket and coat with the spice rub.  Just coat it, don't rub it.  Everything else I smoke is left overnight with a spice rub.  Brisket takes on flavor quicker than pork or poultry.  Take it out of the refrigerator, trim, add spice and let it sit at room temperature for an hour while you set up your smoker.
Here is a simple Brisket rub:
3/4 Cup Kosher salt
1/2 Cup Garlic powder
1/2 Cup Onion powder
1/2 Cup Italian Seasoning
This is way more rub than you need for this recipe.  Put it in a jar, mark it put the rest away.
DON'T PUT SUGAR IN THIS ONE!  The brisket I'm doing for the instructable here is only about 4 pounds.  I usually do an 8 lb brisket and so it is on the smoker for at least 8 hours.  Sugar will turn into an almost hard candy shell over your brisket.  Pepper burns and turns bitter when you cook it that long.
Put a light coat of yellow mustard Put the brisket on fat side up.  You won't be moving it for the duration of cooking.
Note:  the meat you see below the brisket are ribs.  I did both together as they cook at the same temperature and the same time because this is only a 4 Lb brisket.   Step 2: Heat Management. <PIC> Beef Brisket is probably the most difficult BBQ you will do.  I say difficult but follow a few secrets, and you can turn brisket out like a pro.
These are the secrets to good BBQ Brisket.
1) Keep the heat at 220 degrees( F).  You can go up to 225 degrees while you make adjustments, but you should be cooking at 220 (F).  For you lucky people out there with top and bottom vents on your smokers this control is pretty easy.  After you load the charcoals in to the fire box, the bottom vent regulates how hot the coals will burn.  A wide open bottom vent will make the smoker hot.  Shut down the air to the coals and the smoker cools down.  The top vent controls how much smoke flows over the food.  Wide open, a lot of smoke.  Almost closed, a little smoke.
2) To be tender, the finished brisket should be at 190 degrees.  The time it takes to get there can vary according to variables such as outside temperature, your smoker,  rain, wind, etc.  It will take at least an hour per pound, so start your checks at that point.  It can take as long as an hour and a half per pound.  Don't get discurraged, it will be awsome when it does hit.
If you don't have an instant read thermometer, you should get one.  They don't cost a lot and you can be sure when your meat is "spot on". Step 3: Charcoal Brickettes. <PIC> Initially, I load my smoker up with 32 brickettes.  To start the coals, I usually put 4 "matchlight" type brickettes in the bottom of each hole in the cynderblock with a paper fuse, fill the balance of the holes with regular charcoal and light them up.  This week I didn't have ant "Matchlight", so put 4 regular charcoals in the bottom and added a little lighter fluid to them and continued as normal.  I like the assurance that the coals will light, but not the taste of fluid, so this lets me add a minimum of fluid.
Make sure you have water in the water pan.  Because I don't have adjustment vents on my smoker, it helps keep the smoker at a low temperature.
You will have to add about 16 new brikettes (already white ashed) to the fire box every hour, so you need to start them about 15-20 minutes ahead of time.  Every hour when you replenish the charcoal, check the water pan to see if you need to add more.  Do not let the waterpan go dry or the temperature will soar.
You will have to keep this up for at least an hour per pound of brisket, so think twice before buying the 15 lb monster.  It's better to buy (2) 8 pounders. Step 4: A Finished Brisket. <PIC> I had what I feel was ideal BBQ conditions this weekend.  It was in the low 80's, with a gentle breeze.
To my surprise my 4 pound Brisket was done in 4 hours.  190 degrees.  I put the brisket in a bowl and tightly covered the bowl with aluminum foil to rest for 20 minutes before slicing.
It came out perfectly.  Juicey and full of flavor.
Here is a slicing tip.  When you are going to slice, turn it fat side down and cut across the grain.  The knife with start better and your slices more uniform.  I did have a picture of the sliced brisket but it didn't save.  (Murphy's law)
Even my friends who like BBQ sauce eat this as is.  It needs nothing.


Question: What is the ideal cooking temperature for BBQ brisket on a smoker, and how do the smoker's vents help regulate it?

The ideal cooking temperature for BBQ brisket on a smoker is 220 degrees (F). This temperature can be regulated using the smoker's vents: keeping the bottom vent wide open makes the smoker hotter, while limiting the air reduces the temperature. The top vent controls the smoke flow over the food.<PIC>


Question: What is the process for juicing lemons and preparing the juice for the 'No-Bake Rainbow Marshmallow & Pineapple Pie'?

To prepare the lemon juice for 'No-Bake Rainbow Marshmallow & Pineapple Pie,' cut the lemons in half and juice them. Then, strain out the seeds using a second strainer before adding the juice to the condensed milk mixture.<PIC>


Question: What is the best way to prepare sweet and spiced oat-cakes for a delicious breakfast treat?

Introduction: Sweet & Spiced Oat-Cakes. <PIC>
These are essentially fruit flapjacks with spices. Soft, sweet, buttery and flavoursome.
High in fat, sugar and carbohydrate, I made them for easy breakfasts.
This is an original recipe, I made it up myself. Step 1: Ingredients. <PIC>
>Rolled oat flakes - 250g
>Salted butter - 200g
>Honey - 100g
>Dried chopped dates - 100g
>Unrefined raw cane sugar - 50g
>Glace cherries - 50g
>Dried powdered ginger- 4 level tsp
>Dried powdered cinnamon - 4 level tsp
>Dried cloves - 6
>Dried (green) cardamom pod - 9 seeds from inside
Other fruit of the same mass can be substituted, sugars can be swapped, and I guess you could use different fat too. I didn't use the bag of mixed fruit in this batch, but initially intended to. Step 2: Preparation. <PIC>
Switch your oven on to 175oC.
On a low heat, melt the butter, sugar and honey in a small saucepan.
Chop the dates and cherries into small pieces, as you would like.
Grind the cloves and cardamom seeds with some of the sugar, mix well into the oats.
Add the ginger and cinnamon to the oats and mix well.
Toss the fruit well in the oats.
Pour in the melted butter & sugars, mix well. Step 3: Baking. <PIC>
Lightly butter a baking tin / tins of your liking / choice.
Press the mixture firmly into the baking tin / tins.
Cook for 20 min @ 175oC
Cover with foil and allow to cool.
They should turn out of a tin fairly easily being buttery.


Question: What specific steps should I take to prepare the ingredients for making 'Sweet & Spiced Oat-Cakes'?

To prepare the ingredients for making 'Sweet & Spiced Oat-Cakes,' first, melt the butter, sugar, and honey together in a small saucepan over low heat. Next, chop the dates and cherries into small pieces. Then, grind the cloves and cardamom seeds with some of the sugar and mix this into the oats. After that, add the ginger and cinnamon to the oats and mix well. Finally, toss the chopped fruit into the oats mixture.<PIC>


Question: After thawing the shrimp for the Mexican Shrimp Cocktail, what specific steps should be taken in preparation for the dish?

After thawing the shrimp for the Mexican Shrimp Cocktail, they should be rinsed with lukewarm water, and if they have tails or skin, those should be removed.<PIC>


Question: What is the process for creating delicious vegan gluten-free buckwheat apple oat rice muffins?

Introduction: Vegan Gluten-Free Buckwheat Apple Oat Rice Muffins! . <PIC> Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :)These also make an excellent food gift, just see for yourself! :)Recipe: For 15 larger flower-shaped muffinsIngredients: * The dry ingredients: 2 cups of buckwheat flour 1 cup of brown rice flour 1 cup of gluten-free rolled oats 1 large juicy apple, peeled, cored & cut up into smaller chunks 1 tablespoon + 1/2 tablespoon gluten-free baking powder 1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar 2/3 cup  coconut sugar 3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons. * The wet ingredients: 2/3 cup water 1/2 cup canola oil 1 cup + 1/2 cup unsweetened soy milk Method:1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it. 2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it. 3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker.This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins!  I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,… Excellent with vegan butter! :)You can find this recipe also here: http://sophiesfoodiefiles.wordpress.com/2014/08/09/gluten-free-vegan-buckwheat-oat-apple-muffins/ Step 1: .  Step 2: .


Question: What’s the best way to prepare a delightful mixed fruit galette from scratch?

Introduction: Mixed Fruit Galette. <PIC> Mixed fruit galette is one of the easiest things to bake! What is great about galette is that you can use any fruit you like (well, apart from  bananas) and you don’t need any special skills to make it! It’s rustic,  which also means it doesn’t have to look perfect but it still will taste  amazing!Read more ...Enjoy our easy recipes!Visit our new website:                    www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=JxJpgTKXA7Q Step 2: Ingredients:. <PIC> 500g (1.1lb) Mixed Fruit200g (7oz) Shortcrust Pastry100g (3.5oz) Caster Sugar70g (2.5oz) Unsalted Butter2 Tablespoons Freshly Squeezed Lemon JuiceEgg wash (optional) Step 3: Directions:. <PIC> 1. Wash, peel, core and dice the fruit.2. In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.3. Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.4. Place the fruit mix in the middle of the pastry (don’t allow much of the liquid onto the pastry – it might become soggy).5. With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn’t matter how it looks as long as the edges are “closed” somehow.6. Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).7. Bake at 180C/350F for 20-25 minutes or until cooked.8. Serve with ice cream or sour cream! Step 4: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Question: What’s the best way to create delicious matcha chocolate from scratch?

Introduction:  Matcha Chocolate. <PIC> A smooth creamy matcha experience. This matcha chocolate is real easy to make. Just melt, mix, and pour into the chocolate mold. This recipe can be found at charlieforstar.com. Ingredients:¼ cup (50g) cocoa butter ⅓ cup (35g) confectioner's sugar ½ teaspoons coconut milk powder ¼ teaspoon matcha powder Step 1: Melt Cocoa Butter. <PIC> In a double boiler, melt the cocoa butter until it's completely liquid. Step 2: Add Remaining Ingredients. <PIC> Add in the sifted confectioner's sugar, coconut milk powder, and matcha powder. Stir until there are no lumps in the chocolate mixture. Step 3: Fill Mold. <PIC> Fill the mixture in a chocolate mold. Place the chocolate in the fridge for at least an hour.


Question: While preparing 'Kabababurgers,' what steps should be taken to the ground beef during cooking to ensure it is cooked evenly and completely?

During the preparation of 'Kabababurgers,' the ground beef should be continually checked and stirred while cooking to ensure it cooks evenly. It must be cooked until there is no pink left in the meat.<PIC>


Question: What is the best way to prepare delicious pecan bars that are both sticky-sweet and nutty?

Introduction: Pecan Bars. <PIC> Sticky-sweet and loaded with nuts - pecan bars aren't the prettiest treat, but they make a perfect ending to any meal. Similar to pecan pie, these awesome bars are sure to satisfy a crowd. Step 1: You'll Need. . .. <PIC> SoftwareCrust
		1/3 cup pecans, roughly chopped
		3 tablespoons butter, cubed
		4 tablespoons flour
		3 tablespoons spelt flour (substitute whole wheat or regular flour if you can’t find spelt)
		2 1/2 tablespoons sugar
		pinch of saltFilling
		1/2 cup softened butter
		1 cup dark brown sugar
		1/3 cup dark corn syrup
		1/4 cup flour
		pinch salt
		1/4 teaspoon each grated fresh ginger, nutmeg, and cinnamon
		1 tablespoon whiskey
		1/2 teaspoon vanilla extract
		3 cups pecans, roughly choppedHardware
		8” x 8”  baking dish
		parchment paper or foil
		food processor
		mixing bowl
		spoon or spatula
		measuring cups and spoons Step 2: Getting Crusty. <PIC>
		Preheat oven to 350 degrees Fahrenheit
		Line baking dish with parchment or foil
		Combine pecans, butter, flour, spelt, sugar, and salt in the food processor and pulse until combined
		Press the mixture evenly into the prepared baking dish
		Bake for 25 minutes then remove and allow to cool slightly Step 3: Fill'er Up. <PIC>
		In a mixing bowl combine the butter, brown sugar, and salt
		Add the corn syrup, whiskey, vanilla, flour, ginger, cinnamon, and nutmeg and mix to combine
		Stir in the pecans
		Spread the mixture over the crust and bake for about 30 minutes or until bubbly (BE CAREFUL when removing the pan from the oven! Molten sugar burns are nothing to mess with)
		Allow to cool fully in the pan at room temperature, then chill for about 30 minutes in the refrigerator
		Remove from the baking dish by lifting the foil and cut into bars
		Enjoy!


Question: For making 'Pecan Bars,' what steps should I follow to prepare the crust before baking?

To prepare the crust for 'Pecan Bars,' combine pecans, butter, flour, spelt, sugar, and salt in a food processor and pulse until combined. Then, press the mixture evenly into the prepared baking dish before baking it for 25 minutes.<PIC>


Question: What is the process for making soft vegan flatbread using just four simple ingredients?

Introduction: How to Make Soft Vegan Flatbread. <PIC> In this instructable I will show you how to make flavorsome soft vegan flatbread. It is easy to make and only requires 4 ingredients. It doesn’t contain any yeast or baking soda. I use a kitchen machine to knead the dough but you can do it by hand as well.You can eat flatbread with for example a (spicy) curry or stew The flatbread remains nice and soft. You can eat it directly, keep in the refrigerator for 3 to 4 days or freeze them and use when needed. Step 1: Overview. <PIC> To make the flatbread, you start with 300 grams of all purpose flour and add ½ teaspoon of salt in a bowl or the kitchen machine. Then take 175 ml of unsweetened almond milk  (if you are non vegan you can use regular milk) and put it on the stove  and add 50 grams of vegan butter. Warm slowly to dissolve the butter (do not boil the milk). As soon as the butter is dissolved take the milk  from the heat.Add the milk mixture to the flour. Turn on your kitchen machine or knead it through by hand until you have an elastic dough. In the kitchen  machine this takes about 2 to 3 minutes by hand this will take more like 10 minutes. Take the dough out of the kitchen machine and flour your  board to knead the dough through by hand. Wrap in foil and let it rest  for about 30 to 40 at room temperature. The gluten in the dough are now  activated. After an ample rest period take the dough out of the foil and knead the dough with some flour. Then slice the dough into 6 pieces to get  medium sized (8 inch) flatbread or 4 pieces for large (10 inch) flatbread or 10  pieces for small (6 inch) flatbread. Flour the board and roll the flatbread into a round shape, be aware not too thin. I love to cook with a cast iron skillet and recommend anyone to get one and heat it on medium to high heat. Use some vegetable or olive oil and  brush your skillet. Bake the flatbread until you see brown patches and  bubbles on the flatbread. Bake for 2 minutes and turn the flatbread to  bake for another 2 minutes. Then the flatbread is done. You can brush  some oil and finely chopped garlic to turn it into garlic flatbread. Step 2: Watch the One Minute Video. Want to see how to make the flavorsome soft vegan flatbread? Watch the 1-minute food inspiration video. Step 3: What Do You Need to Make This Recipe. <PIC> 2 cups / 300 gram of plain flour (plus some additional flour to flour the board for rolling the dough)½ teaspoon of salt.50 grams of vegan /vegetable butter.175 ml of unsweetened almond milk.Vegetable oil for backing. Step 4: Instructions. <PIC> Put flour and salt in the kitchen machine.Melt butter and combine with milk.Add the milk mixture to the flour and salt.Let kitchen machine run to combine into an elastic dough.Knead the dough by hand for a couple of minutes.Wrap in foil and let it rest for at least 30-40 minutes.Knead the dough on a floured board before cutting into 6 equal pieces.Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin.Heat a skillet with some sunflower oil or olive oil.Bake the flatbread about 2  minutes per side. The flatbread should get brown patches and you will  see bubbles appear. Turn and bake the other side.Ready to serve. Step 5: Notes. <PIC> You can eat the flatbread with for example a nice vegetable curry or stew.You can store the flatbread temporarily in the refrigerator for 3 to 4 days or freeze them and use when needed.I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.More information and a printable recipe can be found on The Tortilla Channel.


Question: What steps do you follow to prepare the dough after combining the milk mixture with the flour and salt for making soft vegan flatbread?

To make soft vegan flatbread, after combining the milk mixture with the flour and salt, you let the kitchen machine run to combine it into an elastic dough. Then, knead the dough by hand for a couple of minutes, wrap it in foil, and let it rest for at least 30-40 minutes.<PIC>


Question: How do you prepare Kooky's Mouth when making the 'Shopkins Kooky Cookie Dough Cake' using fondant?

To prepare Kooky's Mouth for the 'Shopkins Kooky Cookie Dough Cake,' roll out black fondant and cut a circle. Then, use the same cutter to cut a half circle from the bottom to create a half moon shape. Roll out 2 thin snakes of pink fondant and attach them around the top and bottom of the half moon, trimming any excess to form a mouth. Finally, add a small square of white fondant for her tooth.<PIC>


Question: What’s the process for creating a delicious Grand Marnier ice cream topped with hot chocolate fudge sauce?

Introduction: Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce. <PIC> http://delightfulvegans.com/recipe/grand-marnier-i...I thought it was time to share one of my favourite ever recipes! I have such fond memories of this Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce recipe.It's actually my Grandma's recipe and my Mum used to make it when we were kids, on special occasions, when they'd have friends around for dinner and we had to go to bed early. Sometimes though, there would be leftovers the next day and we could have a mouthful of this absolutely divine ice cream. I don't recreate this often, but when I do, I savour every mouthful. I've never had anything like it!You'll need to get a good quality vegan vanilla ice cream for this recipe. Please don't buy the ones that taste like cardboard at the supermarkets! I used CocoLuscious ice cream. In my opinion it's the best and tastiest one in Australia (you can also get it in New Zealand and Singapore!)I just love the orange rind in this recipe - combined with the Grand Marnier liqueur it is a taste sensation. Also the crunch of the toasted slivered almonds... and the bits of toasted coconut... ok, ok, ALL of it is mouthwateringly, delectably, divinely delicious!! And then the Hot Chocolate Fudge Sauce takes it to a whole other level! We don't use alcohol in our recipes much, but when we do, we make sure we do it with style!We even made a video on how to make it on our YouTube Channel. You can check it out here:Please let us know if you make this recipe. We'd love to hear how it turned out for you! Please share this recipe with ice cream lovers around the world!! Step 1: What You Will Need. <PIC> Ingredients:Grand Marnier Ice Cream1 litre of Vegan Vanilla Ice Cream1 Tbsp of Grated Orange Rind1/2 a cup of Shredded Coconut1/4 a cup of Slivered Almonds2 Tbsp of Grand Marnier LiqueurHot Chocolate Fudge Sauce1/2 a cup of Dark Vegan Chocolate1/4 a cup of Coconut Cream1/2 tsp of Vanilla ExtractA pinch of Salt2 Tbsp of Raw Sugar1 Tbsp of Coconut Oil Step 2: . Let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through. Step 3: . <PIC> Put the ice cream in a big bowl and add the orange rind, toasted slivered almonds, toasted coconut and Grand Marnier and mix through until well incorporated Step 4: . <PIC> Pour this mixture into a container that can be stored in the freezer. Freeze overnight, or for at least 6-8 hours Step 5: . <PIC> For the hot chocolate fudge sauce, add all the ingredients to a double boiler or into a bowl over hot water and stir until melted. Pour generously over scoops of the Grand Marnier Ice Cream!


Question: What should you do with the ice cream before mixing in the other ingredients for 'Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce,' and how long should it be allowed to melt?

Before mixing in the other ingredients for 'Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce,' you should let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through.


Question: What is the overall process for creating a delicious sweet onion bread that’s both crunchy and savory?

Introduction: Sweet Onion Bread. <PIC> This is one of the first vegan recipes I have ever tried to make, and it was the love at the first bite! :D It's extremely delicious and crunchy, and there are so many ways you can eat it! You can even customize it by adding your favorite spices and flavors! ^_^If you like this instructable, please vote at the "Vegan Food Challenge"! :Dhttps://www.instructables.com/contest/vegan2016/If you are curious to see how I made it, and you don't want to miss this amazing recipe for tasty and healthy snack, keep on reading! Step 1: Ingredients. <PIC> For this recipe you will need:- 2 sweet onions- 1 cup of ground flax seeds- 1 cup of ground sunflower seeds- 1/3 cup of olive oil- sea salt- spices of your choice Step 2: Blending All Together. <PIC> Ground flax seeds and sunflower seeds until it's powdery. Transfer it into a large bowl.Peel and cut the onions and blend them as well.Add in a bowl with other ingredients and mix until compound. Add water if it's too dry. Step 3: Baking. <PIC> Put the baking paper on the baking pan, spread the mixture on the paper, around 1 cm thick and bake it at 150°C for about an hour. After about 40 minutes (first check is it hard enough), turn it over carefully. If it brakes,don't worry, pieces don't have to be perfect shaped :) Step 4: Enjoy!. <PIC> You can eat at just as it is, or put some mashed avocado on top, veggies, any kind of dressing that you like... Possibilities are endless! ^_^Notice: I didn't create this recipe, I just want to share the beautiful taste with as many people as I can! :)Thank you for reading! <3


Question: What steps should be taken after 40 minutes of baking the 'Sweet Onion Bread,' and what should you do if the mixture breaks?

After about 40 minutes of baking the 'Sweet Onion Bread,' you should carefully turn it over. If it breaks, don't worry; the pieces don't have to be perfectly shaped.<PIC>


Question: What is the best way to create a delicious snack mix pizza that incorporates pink frosting?

Introduction: Sarah's Snack Mix Pizza. <PIC> This was my oldest daughter's, Sarah, idea.   She wanted to make a snack mix pizza and it had to be with pink frosting.  She isn't old enough to have her own membership so I offered her the use of mine for this project. Step 1: Ingredients. <PIC> CRUST:
2 eggs
2 Cups peanut butter
2 Cups sweetener( I used 1 cup stevia in the raw)

"Sauce":
Cream/milk
extract
food color
powder sugar
Toppings:
Round pretzels
Candy coated chocolate pieces
variety of nuts
chocolate chips
marshmallows
coconut flakes
Any thing else you would like Step 2: Directions. <PIC> Crust Step 3: Directions. <PIC> Sauce Step 4: Directions. <PIC> Toppings Step 5: Eating. <PIC>


Question: What ingredients do I need to prepare the crust for 'Sarah's Snack Mix Pizza'?

To prepare the crust for 'Sarah's Snack Mix Pizza,' you will need 2 eggs, 2 cups of peanut butter, and 2 cups of sweetener (with 1 cup of stevia in the raw as an example).<PIC>


Question: What is the procedure for preparing the dates tamarind chutney for 'paneer-dahipuri'?

To prepare the dates tamarind chutney for 'paneer-dahipuri,' soak 1/4 cup of tamarind in 1/4 cup of water and microwave the mixture. Next, soak 1 cup of deseeded dates in half a cup of water and microwave that as well. Afterward, extract the tamarind juice and combine it in a blender with the soaked dates, coriander powder, red chili powder, black salt, ginger powder, cumin powder, and some water to blend until smooth. Then, transfer the blended paste to a saucepan, add half a cup of water, and boil until the mixture thickens.<PIC>


Question: What’s the best way to create delightful chocolate katamari balls for a fun snack or party treat?

Introduction: Chocolate Katamari Ball. <PIC> Na na na na na na na na na chocolate katamari! Anyway, these just happen to look like an unrolled katamari. You can make them into little flowers, by adding petals to the toothpick stems. The only limit is your imagination!
Good for parties, and easy to make while watching tv (important criteria for my projects). Step 1: Assemble!. <PIC> For this you will need...
Chocolate chips (15 or so per katamari)
Whoppers (any malted balls)
Peanutbutter (preferably creamy)
Toothpicks (plain, colorful, or miniswords if you're into that)
Butter knife
Small plate
Styrofoam base (depending on your presentation, obviously not required for eating)
Gather and proceed! Step 2: Construct!. <PIC> Spear the Whopper with your toothpick. Next, spread the peanutbutter on said Whopper, using your knife/finger/tongue (I won't judge).
We shall use the peanutbutter as our cement and next we shall stick on the chocolate chips (15 to 17 should do nicely).
The more tightly you can pack the chocolate chips, the better it will look and the less peanutbutter will show.
So that's it? Step 3: Yeah, That's It!. <PIC> You're done! Devour and enjoy. Some ideas for presentation follow...
Use white chocolate/dark chocolate/peanutbutter chips
Use pink or yellow to make flowers and have a green toothpick stem.
For a more authentic katamari, use different colored white chocolate chips.
Make a forest by sticking a bunch in a styrofoam base
*Note: I am not responsible for accidentally eaten styrofoam, choking, nor any injuries that might occur while ingesting the katamari. Please chew thoroughly.
Comment/ratings always appreciated!


Question: What materials do I need to assemble a 'Chocolate Katamari Ball'?

To assemble a 'Chocolate Katamari Ball,' you will need chocolate chips, Whoppers, peanut butter, toothpicks, a butter knife, a small plate, and optionally a styrofoam base for presentation.<PIC>


Question: What is the overall process for creating a delicious tart and quiche that highlights fresh ingredients?

Introduction: THE TART AND THE QUICHE. <PIC> THE INGREDIENTS......                        I like to use as much organic products as possiblethe tart:
2 1/2 cups of flour
2 sticks of chilled butter
2 tablespoons of sugar
pinch of salt
1/2 cup of ice waterthe egg mixture:
6-8 brown free range eggs
a pint of heavy creme
salt, pepper, parsley
1/4 lb. of Romano cheesethe filling:
2 heirloom tomatoes
2 onions ( sauté in olive oil until slightly brown)
1 small fresh mozzarella
a small amount of fresh basil leavesPREPARATION:
the tart...In a mixer...place the butter along with the two tablespoons of sugar and blend until this resembles coarse meal, add the salt and flour, then mix until all ingredients are incorporated, add in the water... just a little at a time until it starts to form a ball...do not over mix, as this will result in a tough and difficult dough to roll out. If the dough is sticky, then either the butter was not chilled enough or you over mixed it...a good option at this point is to place the balls in a storage bag and refrigerate for an hour or so. Roll out the dough on a cold and well floured surface preferably stone or stainless steel, make sure that both the countertop and rolling pin are completely covered with flour, as a dry patch will make the dough stick and tear it apart...putting the tart together with pieces is not a pretty picture...work from the center and flip the dough over to keep it from sticking to the surface. Once it's rolled out, place one end of the rolling pin at the outside edge of the dough and roll backwards onto the pin and place directly over the fluted pie pan and drop the edge of the dough at the outside of the pan and un-roll until in place, move quickly before the sharp  fluted edges of the pan cuts your dough. I like to leave my edges high and unstructured but you can carefully trim the edges to give them an appearance of uniformity... When making small 4" individual tarts, pre-baking is not required but with a typical 9" tart shell it is a good practice to pre bake for 12 minutes with a sheet of parchment paper and ceramic weights @ 350 degrees.the egg mixture:
Whip the pint of heavy creme for three to four minutes on high speed or until it thickens, then add the eggs, salt, pepper and parsley. Beat this until fully incorporated and slightly thick.THE ASSEMBLY:
Place the sauté onions on the bottom of the shell, fill with the egg mixture about halfway, then evenly spread the sliced tomatoes in a circular pattern along with pieces of fresh basil and then finish with the sliced fresh mozzarella and coarsely grated Romano cheese .
Bake these tarts @ 375 for approximately 25-30 minutes for the 4" tart and 40-55 minutes for the 9' tart.


Question: What is the process for preparing the tart dough for 'the tart and the quiche'?

To prepare the tart dough for 'the tart and the quiche,' start by placing chilled butter and sugar in a mixer, blending them until they resemble coarse meal. Then add salt and flour, mixing until everything is well incorporated. Gradually add ice water until the mixture starts to form a ball. It's crucial not to over-mix, as this can make the dough tough, and ensure the butter is sufficiently chilled. If the dough is sticky, you can refrigerate it for a while.<PIC>


Question: How should the bacon be prepared before adding it to the sauté pan in 'Brussel Sprouts? Eww to Oooh!'?

Before adding it to the sauté pan in 'Brussel Sprouts? Eww to Oooh!', the bacon should be laid out flat on a cutting board and cut into 6ths or 8ths depending on its length, then placed in the pan to cook until almost crisp.<PIC>


Question: What is the best way to prepare a delicious Brie and vegetables bowl that highlights fresh flavors?

Introduction: Brie and Vegetables Bowl. <PIC> A healthy meal, snack or appetizer rich in flavor that is incredibly quick and easy. Step 1: The Recipe. <PIC> Ingredients:
Brie (I use the light variety)
Red bell pepper
Red onion
White onion
Button Mushrooms
Olive Oil
Chop all of the vegetables using as much or as little as you like.
Meanwhile, drizzle olive oil onto the skillet and put over medium-high heat.
Put in all of your vegetables and cook them until the onions are just a little brown and crispy.
Cut a wedge about one serving size amount of Brie and divide it into smaller wedges, then fan out in your bowl.
An option before you put the vegetables in the bowl is to microwave the brie in the bowl for about 15-20 seconds.
Drizzle the warm olive oil over the brie wedges, then add vegetables.
Sprinkle a bit of pepper on top.
Enjoy!


Question: In the 'Brie and Vegetables Bowl,' how should the vegetables be cooked, and how is the Brie prepared before serving?

In the 'Brie and Vegetables Bowl,' the vegetables should be cooked by heating olive oil in a skillet over medium-high heat and frying them until the onions are just a little brown and crispy. The Brie is prepared by cutting a serving-size wedge into smaller pieces, which can optionally be microwaved in the bowl for about 15-20 seconds before serving.<PIC>


Question: What is the recommended baking time and temperature for 'Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies'?

The recommended baking time for 'Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies' is 15 minutes at a temperature of 190℃.


Question: After mixing the wet and dry ingredients for 'Copy Cat Loft House Cookies,' what should you do with the dough and how long should it chill?

After mixing the wet and dry ingredients for 'Copy Cat Loft House Cookies,' you should wrap the dough up snugly and let it chill in the fridge overnight or for a few hours until firm.<PIC>


Question: What is the best way to craft a delicious mobile chicken and waffles snack that you can take on the go?

Introduction: Mobile Chicken and Waffles. <PIC> Ever wanted a fantastic, portable snack that will make you the envy of all your friends? This sure isn't it, but it's still pretty great.  Step 1: Obtain Elements . <PIC> There are three core ingredients to this masterpiece of modern engineering:-McChicken Nuggets*-Waffle Cones-Honey Mustard Sauce*Cookout nuggets can be substituted, but no other nugs Step 2: Combine Components. <PIC> When packing your cone with nugs, ensure that each nug is the correct shape to ensure efficient space usage. Once the cone is sufficiently packed, drizzle the Honey Mustard over the surface. Allow it to percolate down and ensure even nug coverage. Step 3: Embrace Your Mistakes. <PIC> Enjoy the stares and ire of everyone in the McDonalds. You've earned it.Pictured - the corpses of 80 chicken nuggetsShoutout to Rob Josh and Yoorie for helping make this happen. You're all inspirations


Question: What are the three core ingredients needed to make 'Mobile Chicken and Waffles'?

To make 'Mobile Chicken and Waffles,' the three core ingredients needed are McChicken Nuggets, Waffle Cones, and Honey Mustard Sauce.<PIC>


Question: What is the overall process for creating delicious dessert hamburgers from scratch?

Introduction: Dessert Hamburgers. <PIC> I always wanted to start a restaurant. How else am I going to have one if I don't have my own homeade recepies. Step 1: Ingrediants & Supplies. <PIC> Yellow cake mix
Vanilla Ice cream
Hersheys chocolate Shell
Cool Whip
Carmel Sauce
Strawberry glaze (for strawberry shortcake)
Coconut
Green food coloring (I used blue and yellow because my mom didn't have any green)
Cupcake pan
Pan grease
Optional: Red and yellow ketchup and mustard bottles Step 2: Cupcakes (buns). <PIC> Get out your cupcake pans, grease, and yellow cake mix. Grease pan. Follow instructions on the back of cake mix box. If it says to have wrappers around the cupcakes when baking, don't. After taken out of the oven and cooled, cut in half. Lay aside. (I made them the day before) Step 3: Ice Cream Patties. <PIC> Have Shell ready for use. Get a cup out for easy cutting (you will have to have a slab of ice cream cut into circles).Get your box of ice cream out with a spreading spatchula. Cut a fairly thin slab of ice cream with the spatchula. Use cup to take out small circles of ice cream. After every two circles, cover one side with Shell. Place each two on a plate (two per plate). Stick in freezer after evey plate is complete. I spread it with my hand but I had the idea after we were done to put the Shell in a pan and dip the ice cream circles in it. After it's complete, take each plate out, flip the ice cream and do the other side. You will have ice cream patties when finished. Step 4: Coconut (onion and Lettuce). <PIC> Place half of the coconut in a bag with some green food coloring. Shake bag until green. Put each white and green coconut in a bowl. Place in fridge. Step 5: Carmel (mustard) and Strawberry Glaze (ketchup). Optional: Place carmel in mustard bottle and glaze in ketchup bottle. Step 6: Finished Project. <PIC> Have everyone come in and put there own together because some don't like certain things (I put everything on mine).
Enjoy!


Question: What steps do I need to follow to prepare the cupcakes for 'Dessert Hamburgers' that will be used as buns?

To prepare the cupcakes for 'Dessert Hamburgers' that will serve as buns, first, grease the cupcake pan. Next, follow the instructions on the back of the yellow cake mix box to bake the cupcakes. After baking, let them cool and then cut each cupcake in half. Set the halves aside for assembly.<PIC>


Question: When making 'molded-pralines,' what is the ideal temperature range for tempering chocolate, and what issues can arise if it is molded at a temperature that is too high?

The ideal temperature range for tempering chocolate when making 'molded-pralines' is between 30 and 34 degrees Celsius. If the chocolate is molded while it is too warm, it won't come out of the mold.<PIC>


Question: What’s the best way to whip up a refreshing raw mango panha to enjoy during the summer?

Introduction: Raw Mango Drink (Panha) . <PIC> This drink is made from Raw mango. It is also best way to cool off during summer. Since Mango is seasonal fruit which is available during summer, Raw mango drink is the best to beat the Heat. Step 1: Ingredients and Seasoning:. <PIC> Ingredients: 1 medium large Raw Green mango, washed Few Ice Cubes or Crushed Ice 2 ½  cups cold waterSeasoning - adjust to taste 2 tsp Cumin Powder (Available in any Indian store or a store that has Asian spices section) 2 tsp of Black Salt 4 tbsp Sugar, to taste (see Tips) Few Mint leaves or cilantro leaves to garnish (optional)Tips:1.     Water : The amount of water will depend on the consistency you like along with the amount of pulp from the               Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water               accordingly.2.     Seasoning : The amount of Cumin Powder and Black Salt depend largely on how tangy/sour the Mango is. It             will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance             from the mango and sugar.3.     Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour         it probably will be. Some people tend to use little ripe mango (when the Green mango is soft when pressed)               which will be little sweeter than the unripe ones, you will need to add less sugar. Step 2: Method to Prepare:. <PIC> Method :1-     Peel the Mango and cut it to pieces leaving out its seed.2-     In a vessel, add the cut mango pieces and about 1 cup water, boil for about 10 minutes.3-     Let it cool to room temperature and remove the pulp.4-     Place the pulp into a processor/blender and puree it into a smooth consistency.5-     In a serving jar, add the pulp along with 2 tsp black salt and 2 tsp Cumin powder, 4 tbsp sugar (more or less can be added to taste). Mix well. 6-     Add about 2 ½ cups of cold water and generous amount of ice cubes or crushed ice. Stir well. 7-     Pour out the drink in serving glasses and garnish with mint leaves or cilantro leaves. Step 3: Enjoy the Drink!. <PIC>


Question: What steps are involved in preparing the mango pulp for making 'Raw Mango Drink (Panha)'?

To prepare the mango pulp for making 'Raw Mango Drink (Panha),' first, peel the mango and cut it into pieces while discarding the seed. Next, boil the mango pieces in about 1 cup of water for about 10 minutes. After boiling, allow it to cool to room temperature, then remove the pulp from the pieces. Finally, puree the pulp in a processor or blender until smooth.<PIC>


Question: What’s the process for crafting those magical fainting fancies with both savory and sweet layers?

Introduction: Fainting Fancies. <PIC> This version of the Weasleys' trick sweet uses the idea of a double shock to add magic to its gummy goodness.  Firstly, the savory orange colored "fainting" side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin.  Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon. Step 1: Supplies. <PIC> 4 Tbsp unflavored gelatin
4 Tbsp water
1/3 cup carrot juice, strained (other juices work here)
1/4 teas ground cumin
1/3 cup apple juice
6 Tbsp sugar
1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)
1 small pan*
*Total volume is 1 1/4 cup so I used a mini loaf pan 5"X3"  To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height. Step 2: Non-Sweet Side (Orange Colored). <PIC> Place 2 Tbsp water into a small bowl.  Add 2 Tbsp gelatin.  Set aside for at least 5 minutes.
In a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work).  Heat on low-medium to simmering.  Add the gelatin.  Stir until gelatin is melted.
Pour into pan and place in refrigerator to chill.  Once it is set-up and cool, about an hour or so, proceed to the next step. Step 3: Revival Side (Yellow). <PIC> Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.
In a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet.  Heat on low-medium while stiring until sugar is dissolved. Add the gelatin.  Continue stirring over low to medium heat until gelatin is melted.
Set aside while this mixture cools a little.  It should still be warm but not so hot it will immediately melt the cooled orange side.  I set it out for about 15-20 minutes but your experience may vary.  Carefully pour over orange gelatin and place in refrigerator to chill and set-up. Step 4: Cutting. <PIC> One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife.  Turn out onto a slightly damp cutting board (this prevents it from sticking so much).
Keep a bowl of hot water handy.  Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through.  Slice off a side, as shown.  Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces.  If uneven, trim them to even them up.
Allow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness.  Keep packaged between layers of parchment paper in the refrigerator.  Since the carrot side is completely unsweetened, it should be kept cold.  So if you happen to make two sweet sides, refrigeration is not necessary.


Question: What are the steps involved in preparing the non-sweet orange colored side of 'Fainting Fancies'?

To prepare the non-sweet orange colored side of 'Fainting Fancies,' start by placing 2 Tbsp water into a small bowl and adding 2 Tbsp gelatin. Set this mixture aside for at least 5 minutes. Then, in a small saucepan, heat 1/3 cup carrot juice and 1/4 teaspoon cumin until it reaches a simmer. Once simmering, stir in the softened gelatin until it completely melts. Finally, pour this mixture into a pan and refrigerate until it has set, which typically takes about an hour.<PIC>


Question: What steps should I follow to activate the yeast when making 'homemade burger buns'?

To activate the yeast for making 'homemade burger buns,' melt the butter, add the water and milk, heat the mixture to approximately 35°C, then add the yeast and stir until it is melted. After that, wait for 10 minutes to ensure the yeast is activated.<PIC>