Question: What’s the best way to prepare a delightful jar of granola filled with wholesome ingredients?

Introduction: Granola in a Jar. <PIC> This festive season give the gift of health!After all the festive feasting, we are all festively plump. Show you care by giving a beautiful jar of granola to help shed those festive poundsIngredients:1 and a 1/4 cups rolled oats1/4 cup walnuts1/4 cup almonds1/4 cup pumpkin seeds1/2 cup raisins/cranberriesThings you need:Measuring cupsA mason jarPaper cupcake holdersScissorsCling filmDecorative ribbonGift card Step 1: Filling the Jar. <PIC> Rule of Thumb, Use a proportion of 1:1 of rolled oats to the total of all other ingredientsMeasure the volume of jar, then using the above ratio as a guideline, measure out the portion of nuts, seeds and dried fruit.  In this instructable, for a jar with volume of a slightly more than 2 1/2 cups, the proportion as mentioned in the previous step was used.Fill the jar by alternating layers of the oats with seeds, nuts and dried fruit.  A good contrast between the layers helps to give the jar an attractive look.  To ensure layers are distinct and do not mix, use paper cupcake holders to separate each layer.  You will need to flatten and trim the paper cupcake holders to size for each layer (I used the jar's lid to help measure the size).  Once each layer is covered by a paper cup, gently press the layer down before adding the next layer. Step 2: Packaging and User Manual . <PIC> Cover the jar with cling film and tie it with a ribbon.  For a more durable cover, just use the jar's original cover.Include a small card with simple instructions (Given below in bold) on how to turn the contents into delicious healthy granola.Additional ingredients required are: 1 ¼ tbsp. honey and 1 tbsp corn oilBaking Granola DirectionsPreheat      the oven to 180C.  Line a small size      baking sheet with greaseproof paper. Remove      dried fruits from jar and set aside.  Pour out the remaining contents of jar onto tray.  Add in 1 ¼ tbsp. honey and 1 tbsp      corn oil and stir together. Bake until crispy and toasty (Roughly 15-20 minutes)Let it cool then      stir in the raisins and cranberries before storing in the jar. Step 3: Baked!. <PIC> This is what you (or who you gift this to) should get after baking. Enjoy your cookie rehab!Hope you enjoy this healthy granola recipe.


Question: When making 'Granola in a Jar,' how should I fill the jar to create distinct layers?

To fill the jar for 'Granola in a Jar,' you should measure out the portion of nuts, seeds, and dried fruit using a 1:1 ratio of rolled oats to the total of all other ingredients. Then, fill the jar by alternating layers of oats, seeds, nuts, and dried fruit. To keep these layers distinct, place paper cupcake holders between each layer and gently press down after adding each layer.<PIC>


Question: After cutting your metal into strips for making a cookie cutter, what should you do next?

After cutting the metal into strips for making a cookie cutter, you should hold the metal perpendicular to the paper and bend it wherever there is a change in the lines direction.<PIC>


Question: What is the recommended ratio of shredded coconut to water for making homemade coconut milk, and how much of each ingredient do I need to make 2 cups of coconut milk?

To make homemade coconut milk, the recommended ratio is 1 part shredded coconut to 2 parts water. Therefore, to yield 2 cups of coconut milk, you should use 1 cup of shredded coconut and 2 cups of water.<PIC>


Question: After pouring water until it reaches the top of the ice in a blender, what step should you take next to ensure safe blending?

After pouring water until it reaches the top of the ice in a blender, you should put the top back on and make sure it's secure.<PIC>


Question: How do you prepare the filling for 'Deviled Dragon Eggs,' and what method can you use to create varying shades of color?

To prepare the filling for 'Deviled Dragon Eggs,' first slice the hard-boiled eggs in half lengthwise and remove the yolks. Then, mix the yolks with 3 parts mayonnaise and 1 part yellow mustard, adjusting for your preferred creaminess. To create varying shades of color in the filling, separate it into three bags and add different colors such as red, blue, and green; four drops of color will give you nice pastel shades with a mix of colors throughout the filling.<PIC>


Question: After simmering the apples for 10 minutes in 'Party in a Jar, Party in My Mouth Spiced Apple Cider,' what should be done to help them cool off?

After the apples have simmered for 10 minutes in 'Party in a Jar, Party in My Mouth Spiced Apple Cider,' they should be allowed to cool for about an hour to further cool off.


Question: What’s the best way to prepare a delicious Pav Bhaji that captures the essence of this classic dish?

Introduction: Pav Bhaji . PLEASE do VOTE If you like the recipe (Voting button is on top right corner).Introduction (Courtesy: Wikipedia):Pav bhaji (Marathi: पाव भाजी) is a fast food dish from Maharashtra, India, consisting of a thick vegetable curry (Marathi:bhaji) fried and served with a soft bread roll (Konkani:pav).HistoryThe dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.Pav bhaji Wiki Step 1:  Ingredients. Here I made for 4 people, please adjust the quantity of ingredients as per your requirement.Ingredients, 1 Bowl green peas.  1 Bowl chopped tomatoes.  1 Bowl capsicum.  1 Bowl grated cauliflower.  3-4 boiled potato.  Chopped coriander.  Salt as per the taste.  1-2 tbsp red chilli powder.  1-2 tbsp coriander powder.  1-2 tbsp Garam masala.  1-2 tbsp Pav Bhaji Masala (Optional. It will make taste better)  Butter For Pav (Soft bread), Butter Step 2: Cooking. For easy cooking instruction please see the video,Heat a pan then put butter.Put chopped tomatoes. Add Coriander powder and red chilli powder and mix well. Mash the tomatoes well. Cover the pan and leave it to cook for 2 minutes. Further mash well if needed. Now add capsicum. Add salt, garam masala and mix well. Add around 1 small glass of water as it will help Bhaji to cook better.  Cook for 2 minutes.  Add Grated Cauliflower. Add green peas.  Add boiled potatoes in mashed form.  Mix well. Mash the whole stuff in pan so that everything gets well mixed.  Add Pav Bhaji masala.  Sprinkle Chopped Coriander. Mesh again.  Cover the pan and leave it to cook for 2 minutes. For Pav Add butter in a pan.  Keep the Pav in the pan making sure the whole base is touching the pan surface.  Put little pressure on the top of each Pav.  This will help in getting Pav cooked better.  Turn the Pav upside down and again put little pressure.For easy Audio (Hindi) and Video written (English) instructions, please watch the below video. Step 3: .


Question: In the process of making 'Pav Bhaji,' after mashing the chopped tomatoes and spices, what ingredient should be added next, and how much water is recommended for better cooking?

In making 'Pav Bhaji,' after mashing the chopped tomatoes and spices, capsicum should be added next. It is recommended to add around 1 small glass of water to help the Bhaji cook better.


Question: How do you melt the chocolate chips for the 'Monkey Tails' recipe?

To melt the chocolate chips for 'Monkey Tails,' place a bowl filled with chocolate chips in boiling water until they are melted.<PIC>


Question: How many full scoops of ice cream are needed when making homemade chocolate milkshakes?

When making homemade chocolate milkshakes, you need to add 5 full scoops of ice cream to the blender.<PIC>


Question: What are the essential steps to prepare a delicious rumtopf using seasonal fruits and rum?

Introduction: Rumtopf. <PIC> Rumtoft is a German dessert made by preserving fruits and berries in sugar and rum for several months. Once very common, in is now fading in popularity. Let's change that.  Step 1: The Fruit. <PIC> Traditionally, rumtopfs would be started in spring, using whatever fruits and berries were available. Other produce would be added later as they ripened. You can use whatever fruit you want, just use your best judgement. Rumtopf can be made mixing a multitude of fruits and berries in one large jar, or just one or a few different fruits and berries in several smaller jars. I would not recommend using blueberries, as they absorb to much liquid, and become rock hard.  Step 2: The Rum. <PIC> Rumtoft is made with rum... obliviously. The brand, colour, colour and flavour is up to you. However you shout opt for a fairly strong one, preferably 50% alcohol by weight. The fruits and berries that is added will leech colour to the rum over time, and a darkly coloured rum will make your rumtopf slightly darker than a clear rum would. Step 3: The Sugar. <PIC> The sugar is included in the rumtopf to help preserve the fruit and berries, so skimping is not recommended. The type of sugar is up to you. The sugar will tend to sink to the bottom of the jar, and you will need to stir or gently shake the jar to help it dissolve.  Step 4: The Making Of. <PIC> To make rumtopf you simply add one part sugar to every two parts of fruits and berries to glass jar, and then add enough rum to submerge it. The recipe is as follows and can be scaled op or down to your preference. 1 kg of fruits and berries0.5 kg of sugarRum to completely cover the fruit, berries, and sugarThe rumtopf should be stored in a dark and cool area for at least three months. Step 5: The Product. When you are ready to consume the rumtopf, separate the fruit and berries from the liquid. Traditionally consumed at Christmas, the fruits can be served on ice cream, on waffles, or baked into a pie. The liquid, now infused with fruity flavours, can be bottled and consumed like any sweet liquor, and stored for several years. If you have any questions or comments, please leave them below and I will make an effort to answer them in a timely fashion. Thank you for taking the time to read this tutorial.


Question: For making 'Rumtopf,' what is the recommended ratio of sugar to fruits and berries?

To make 'Rumtopf,' the recommended ratio of sugar to fruits and berries is one part sugar to every two parts of fruits and berries.<PIC>


Question: What’s the best way to whip up a delicious chocolate-hazelnut brittle?

Introduction: Chocolate-Hazelnut Brittle. <PIC> A very quick gift that will impress! You can use hazelnuts or any other nuts or cranberries, raisins, dried fruits.. it is up to you, be creative! Step 1: . <PIC> You need:
200 g dark Chocolate with Chili
300 g dark Chocolate at least 80%
(you can use 500 g dark chocolate if you do not like the chili)
200 g Hazelnuts
Melt the chocolate over a bain Marie.
The melted chocolate should reach a temperature of 100 C and melted completely. Step 2: . <PIC> Mix the melted chocolate with the hazelnuts and spread this on a sheet of baking paper. Put into the fridge for 10-15 minutes and then break into big pieces.


Question: What is the process for melting chocolate in the recipe 'Chocolate-Hazelnut Brittle,' and what temperature should the melted chocolate reach?

In the recipe 'Chocolate-Hazelnut Brittle,' the process for melting chocolate involves using a bain Marie, and the melted chocolate should reach a temperature of 100 C and be melted completely.<PIC>


Question: What’s the best way to prepare a delicious Big Mac with that signature special sauce?

Introduction: BIG MAC™ Special Sauce. <PIC> BIG MAC™ Special SauceIngredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™. Cooking your BIG MAC™ INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to "meld". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac® Sandwich!


Question: What are the steps to prepare the 'BIG MAC™ Special Sauce,' and how long should it be refrigerated before use?

To prepare the 'BIG MAC™ Special Sauce,' mix all the ingredients very well in a small container until there are no streaks, then microwave it for 25 seconds and stir again. Afterward, cover the mixture and refrigerate it for at least 1 hour before using.<PIC>


Question: What is the cleaning and sanitizing process for the equipment before starting to make 'Beer! One Gallon, All-grain'?

Before starting to make 'Beer! One Gallon, All-grain,' it is crucial to clean and sanitize all equipment. First, clean the brewing pot and carboy with warm soapy water, ensuring to rinse them thoroughly. Next, measure 1 gallon of warm water in the carboy, add 1 tablespoon of no-rinse sanitizer, and soak essential equipment like thermometers and funnels in that solution for at least 2 minutes.<PIC>


Question: What is the delightful process for creating gluten-free mini blueberry party pies that are perfect for celebrations?

Introduction: {Gluten Free} Mini Blueberry Party Pie!. <PIC> Everything is more fun *mini*! Check out my Gluten Free party pies to celebrate Pi Day!
**Would these not be the CUTEST at a tea party for your little miss?! Mini-themed birthday party? mmm...yes please?! Step 1: Ingredients. <PIC> HERE is the recipe I used for Gluten Free Sugar Cookie Dough. You could certainly sub your favorite sugar cookie recipe, or you could even buy the premade stuff :)  Step 2: Prepare Crusts. <PIC>  Step 3: Fill and Top. <PIC>  Step 4: DEVOUR and ENJOY!. <PIC>


Question: What recipe do I use for the crust of the 'Gluten-Free Mini Blueberry Party Pie,' and are there any alternatives to the sugar cookie dough?

For the crust of the 'Gluten-Free Mini Blueberry Party Pie,' you can use Gluten Free Sugar Cookie Dough. Alternatives include using your favorite sugar cookie recipe or purchasing premade dough.<PIC>


Question: What steps should I follow to prepare the coconut milk for the vegan caramel in 'vegan-samoas'?

To prepare the coconut milk for the vegan caramel in 'vegan-samoas,' refrigerate a can of full-fat coconut milk overnight, then drain off the coconut water and scoop out the thick cream to use later.<PIC>


Question: What is the overall process for making delicious cookie butter that stands out from the usual flavors?

Introduction: Cookie Butter. <PIC> I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a "Cookie Butter" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular "Speculoos" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.  Anywhoo, I wanted to create a "Cookie Butter" that didn't taste like " Cookie Butter".  Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie.  Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative!   Cookie Butter has somewhat of a cult following and  at some point there was a shortage. Imagine that! A "cookie butter" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.  Package these in small containers with a little spoon and give them out as Valentine Treats!  Recipe inspired by AveryCooksCookie Butter 2  (11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well 1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.  1 tsp Vanilla Extract 1/8 tsp saltSpecial Equipment Food Processor Soft spoon Spatula Jar's or ContainersMake the Cookie Butter In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse. Vilola! Cookie Butter! Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!


Question: How long should I blend the butter crunch cashews to create a big dough ball for the cookie butter?

You should blend the butter crunch cashews for about 10-15 minutes until the mixture forms a big dough ball, and it's important to be patient during this process.<PIC>


Question: After melting the butter, how should the sauce be prepared for making 'Make a Better Blue Box Mac and Cheese (Without Any Extra Ingredients)'?

After melting the butter, you should pour the orange mystery powder into the pan and spread it around with a spatula to prepare the sauce.<PIC>


Question: What’s the best way to prepare a refreshing caipirinha for my friends and family?

Introduction: Caipirinha. <PIC> Favorite crisp refreshing cocktails for family and friends and the featured drink at our wedding, Uma caipirinha maise.   Caipirinha's are the favorite cocktails in Brazil.   You can make the original lime or a peach caipirinha.  They are easy and fun to make. Step 1: Ingredients. <PIC> Cachaca Peach SchnappsLimes Sugar Muddler IceShaker GlassCut one lime into quarters and place in a glass with sugar.  Sweeten to taste with the sugar, if you like tart drinks, less sugar, if you like sweet drinks, more sugar.  Muddle the limes and the sugar until the sugar has mixed with the lime juice.  Add ice to the top of the glass.  Add 2 shots of cachaca and 1 shot of peach schnapps.  Pour into shaker and shake until sugar has dissolved.  Pour into glass and decorate with a lime wedge. Step 2: Caipirinha. <PIC> Caiphirinha's can be made with different fruits.  You can use raspberries, blackberries, strawberries, peaches.  Just muddle the fruit with the sugar and limes.  Uma caipirinha mais!


Question: What fruits can be used in a Caipirinha besides limes, and how should they be prepared?

In making 'Caipirinha,' you can use different fruits such as raspberries, blackberries, strawberries, and peaches. These fruits should be muddled together with the sugar and limes during the preparation process.<PIC>


Question: What’s the best way to prepare a delicious red beans and rice dish with sausage?

Introduction: Red Beans and Rice With Sausage. See the short video which covers all of the steps necessary to make this amazingly simple yet delicious RED BEANS AND RICE! Step 1: Watch the Full Version. This is the full version where I walk you through the steps one by one.   Step 2: STEP BY STEP. <PIC> Add onions to the pan with oil and sweat on medium heat for about 5 minutes (Stirring)Add a little water to the pan then add 1lb of red beansAdd more water until covering red beans by 2 inchesSeason with:SaltRed pepperBlack pepperpaprikaBay leafBring to a simmer, cover and cook for 1 hourAdd smoked sausage and lil smokies, stir then cover.  Bring back up to a simmerLet cook for 2-3 more hours or until beans are tenderServer over rice and ENJOY!!


Question: In the recipe for 'Red Beans and Rice With Sausage,' what ingredients are combined with the onions in the pan during the initial cooking step?

In the recipe for 'Red Beans and Rice With Sausage,' the ingredients combined with the onions in the pan during the initial cooking step are a little water, 1 lb of red beans, salt, red pepper, black pepper, paprika, and a bay leaf.<PIC>


Question: What’s the best way to create a delicious apple pie ice cream that perfectly blends the flavors of pie and ice cream?

Introduction: Apple Pie Ice Cream. <PIC> The problem with pie is that it isn’t ice cream. And the problem with ice cream is, of course, that it isn’t pie.
This apple pie ice cream recipe is an easy solution to these incredibly serious problems. Step 1: Prep Creamy Base. <PIC>
          Ingredients:

		1 cup heavy cream
		2 cup whole milk
		2 egg yolks, wisked
		3/4 cup sugar
		1/8 teaspoon salt
		1 tsp cinnamon
		1 tsp vanilla extract
Combine the milk and sugar in a medium saucepan and slowly heat on low until you have a light simmer.
In the separate bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.
Add the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.
Remove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
         Step 2: Prep Apples. <PIC>
          Ingredients:

		3 Fuji apples, peeled and sliced into small bite-sized pieces
		¼ cup light brown sugar
		1 ½ teaspoon lemon juice
		1 tbsp all-purpose flour
		1 tsp ground cinnamon
		1/4 tsp ground nutmeg
		1/4 tsp ground allspice
		2 tbsp softened butter
Preheat oven to 400 degrees.
Generously rub a mid-sized casserole dish with butter.
Toss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.
Throw the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use.
         Step 3: Prep Crust. <PIC>
          Ingredients:

		1 refrigerated pie crust
		1-2 tbsp melted butter
		cinnamon sugar
Preheat oven to 450 (or whatever other temperature your crust requires).
Roll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool. Cut into squares or strips, and feel free to snack on a few.
         Step 4: Ice That Cream!. <PIC> When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.
If your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours. Step 5: Scream for Ice Cream!. <PIC> ...or, Pie-ce cream?
Dig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent.
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**


Question: How do you prepare the creamy base for 'Apple Pie Ice Cream'?

To prepare the creamy base for 'Apple Pie Ice Cream,' first combine 1 cup of heavy cream, 2 cups of whole milk, 2 whisked egg yolks, 3/4 cup of sugar, 1/8 teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Heat the milk and sugar in a medium saucepan on low until it reaches a light simmer. Gradually whisk some of the warmed milk into the egg yolks, then return the mixture to the saucepan. Stir in the heavy cream and cook on low heat until the custard base reaches 160 degrees Fahrenheit, stirring frequently. Finally, remove from heat, mix in the cinnamon and vanilla, then let cool before refrigerating.<PIC>


Question: What is the recommended method for removing the shell from acorns in the recipe 'Acorns to Acorn Muffins in 1 Day'?

In the recipe 'Acorns to Acorn Muffins in 1 Day,' the recommended method for removing the shell from acorns is to wait until the nuts are dry, then smash the shell and separate the broken shells from the nutmeat.<PIC>


Question: What’s the best way to prepare delicious Chewbacca gingerbread cookies that capture the essence of this beloved character?

Introduction: Chewbacca Gingerbread Cookies. <PIC> With the new Star Wars movies premiering around the holidays, Chewbacca gingerbread cookies are the perfect snack to sneak into the theater! Step 1: Make the Dough . <PIC> Ingredients (makes 24 cookies)-3 cups flour  -1 1/4 teaspoon baking powder  -3/4 teaspoon baking soda  -1/4 teaspoon salt  -1 tablespoon ground ginger -2 teaspoons ground cinnamon  -1/4 teaspoon ground cloves  -1/4 teaspoon ground nutmeg  -6 tablespoons unsalted butter  -3/4 cup brown sugar  -1 egg  -1/2 cup molasses  -2 teaspoon vanilla Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, beat butter, brown sugar, and egg on medium speed until blended. Mix in the molasses and vanilla until blended. Gradually mix in the dry ingredients until blended. Divide dough in half and wrap with plastic or wax paper. Refrigerate for two hours (and can be kept in the fridge for up to 4 days). Step 2: Prepare the Dough and Bake the Cookies. <PIC> Preheat oven to 375 F. Line baking sheets with parchment paper. Roll dough out on a lightly floured surface. Cut out cookies with gingerbread man cookie cutter. Place cookies one inch apart on sheet. Using a fork, gently press into the cookies to create a fur effect. If the dough gets too soft, pop the sheet in the freezer to firm it up. When finished arranging the cookies, place the cookie sheet in the freezer for 10 minutes before baking to help hold the shape. Bake cookies for about 8 minutes. Remove and cool. Step 3: Decorate the Cookies. <PIC> Ingredients -vanilla frosting (about 1 T) -black frosting (about 1/4 cup) -sprinkles Once the cookies have cooled, take black frosting and make a sash either by piping or using a knife (Chewie's sash is actually from the right side, so if you're going for authenticity, don't forget like I did!). Then place the sprinkles in the frosting. Alternatively you can use some of the vanilla frosting to pipe the exterior shell pieces. Using either a piping bag or plastic bag with the corner snipped off, pipe two eyes and a nose using black frosting. Use the same technique with the vanilla frosting to pipe the mouth.


Question: What is the process for preparing the dough for 'Chewbacca Gingerbread Cookies'?

To prepare the dough for 'Chewbacca Gingerbread Cookies,' roll it out on a lightly floured surface, cut out cookies using a gingerbread man cookie cutter, and then place the cookies one inch apart on a baking sheet.<PIC>


Question: After proofing the dough for one hour while making 'Bread Bowls,' what is the next step you should take?

After the dough has been proofed for one hour in making 'Bread Bowls,' you should uncover the dough and give it a punch to release any built-up air.<PIC>


Question: For making 'Making a Food Grade Silicone Mold for a Chocolate Skull,' what is the recommended method for mixing the silicone?

To make 'Making a Food Grade Silicone Mold for a Chocolate Skull,' you should mix the silicone by volume at a 100:10 ratio and use a spatula to ensure the mixture becomes a smooth pink liquid with a consistency similar to slightly thick honey.<PIC>


Question: What is the best way to whip up a delicious quick pizza at home?

Introduction: How to Make a Quick Pizza. <PIC> First get all of your basic ingredients together you will need a premade pizza crust, tomato sauce, shredded mozzarella cheese, olive oil and whatever other toppings you might like such as pepperoni.    Step 1: . <PIC> Use a brush to apply the olive oil to the crust Step 2: . <PIC> Pour the desired amount of sauce you want on your pizza and sprinkle the mozzarella cheese over the top  Step 3: . <PIC> Preheat the oven to 425°F  Step 4: . <PIC> After the oven has preheated put the pizza in for about 7 and half minutes. When its done pull it out and enjoy a quick easy pizza.


Question: In the process of making 'how to make a quick pizza,' how should I go about applying olive oil to the crust?

In the process of making 'how to make a quick pizza,' you should apply the olive oil to the crust using a brush.<PIC>


Question: Why is it important to soak beans and grains for 6-8 hours when preparing 'Parrot Chop'?

Soaking beans and grains for 6-8 hours is important when preparing 'Parrot Chop' because it significantly reduces the cooking time and is essential for enhancing their digestibility for birds.<PIC>


Question: What are the essential steps to craft a heavy-duty counter flow wort chiller for brewing?

Introduction: Heavy Duty Counter Flow Wort Chiller. <PIC> What is a counter flow wort chiller? In homebrewing, after you've boiled your wort (pre-beer, malty sugar water) for a while you want to cool it down as quickly as possible while also being completely sanitary in order to reduce the risk of contaminating your beer. There are a number of different tools at a homebrewer's disposal to accomplish this task ranging from simple to complex, and cheap to expensive. In this instructable I'm going to show you how I built an all-copper counter flow wort chiller. This particular model allows for thorough cleaning and visual inspection unlike most conventional spiraled versions, while costing about half as much as a store bought model.How does it work? My version of a wort chiller is know as a counter-flow chiller (CFC) which runs the wort through straight 1/2" copper pipe that is encased by straight 3/4" pipe. The cold water runs through the 3/4" pipe and cools the wort down on its journey through the many sections. One advantage to this design is the 1/2" diameter of the tubing. This size makes it almost impossible to clog with hop debris and cold break unlike traditional plate chillers and smaller diameter CFCs. Another advantage is the ability to partially break down the chiller by removing the silicone on the ends. This allows for a visual inspection to ensure no potentially bacteria-harboring trub is stuck to the sides. Additionally, because the tubing is straight, it is easy to send a small pipe brush through each section unlike a traditional spiraled CFC. Lastly, the unit is fully submersible which allows the brewer to keep it in an ice-bath if desired to further increase cooling potential along with recirculating water for a greater higher water efficiency. The draw back is the price and the size. This unit will cost around $100 to build whereas a traditional round CFC can be built for about half as much. In addition to that my version is big, as it is close to 3 feet long. This model however is heavy duty, capable of cooling large batches quickly, and if properly cared for it will last a lifetime. Step 1: Parts List and Cost. <PIC> The actual material cost for this build was less than I had initially expected. It's still not cheap, but it is a lot less than a comparable store-bought chiller! I've included links to the exact items I purchased and used below. The final project may cost more or less for you depending on what you already have on hand.Material:-2x 10' 3/4" type m copper pipes $24http://www.homedepot.com/p/Cerro-3-4-in-x-10-ft-Co...-2x 10' 1/2" type m copper pipes $16http://www.homedepot.com/p/Cerro-1-2-in-x-10-ft-Co...-1x 3/4" x 1/2" x 3/4" pack of 10 copper tees $18http://www.midlandhardware.com/232298-bulk.html-6x 3/4" x 1/2" x 3/4" individual tees $12 + $6 shipping for all the teeshttp://www.midlandhardware.com/232298.html-2x 90 degree 3/4" copper elbow $6http://www.homedepot.com/p/3-4-in-Copper-Pressure-...-2x hose clamps $2http://www.homedepot.com/p/Everbilt-1-2-1-1-4-in-H...-solder 9$http://www.homedepot.com/p/Forney-1-8-in-1-4-lb-Le...-flux 5$http://www.amazon.com/Rectorseal-14000-1-7-Ounce-N...-garden hose (a free scrap hose is fine. You just need the ends.)- six feet of silicone tubing $12http://labelpeelers.com/1-2-high-temperature-silic...Total ~$110Tools Used:-measuring tape-pipe cutter (much easier and cleaner than a hack saw)-blow torch-sand paper-deburring tool (optional)-dremel Step 2: Cutting the Pipe. <PIC> Once you have amassed your collection of pipe and fittings it's time to get cutting! Using a pipe cutter (or similar tool) cut the pipe to the lengths listed below. You can make the chiller shorter while using the same amount of copper pipe, however you'll need more tee fittings (and silicone tubing), and you'll want to make sure the length of the inner pipe is evenly divisible by 10' to maximize your copper usage. For example, you could shorten the 1/2" pipe to 24" rather than 30" and have 10 sections rather than 8. This will then require another 2 tees and you'll need to adjust the 3/4" pipe to match the new size. I will list the measurements I went with.-8x sections of 1/2" pipe, 30" long. Since each pipe is 10' you'll get 4x sections from each piece.-8x sections of 3/4" pipe, 23" long. -7x sections of 3/4" pipe, 6" long.Cut 4x 23" sections from each 10' 3/4" pipe. Cut 4x 6" sections from one 3/4" pipe and 3x 6" sections from the other. This will leave you with 1 extra 4" section and 1 extra 10" section. Use the 4" section for the final 2 pieces listed below.-2x sections of 3/4" pipe, 2" long. These will be for the connection between the first and last tees, and the 90 degree elbow fittings for the water inlet and outlet.At the end of all the cutting you should be left with the one extra 10" section of 3/4" pipe as a spare piece.By this point you should have all of your copper tubing cut and ready to do a dry-fit test! It was at this time that I found my first problem. My tee fittings (and most others by the sounds of it) have a tiny ridge or collar on the inside which prevent the 1/2 copper tubing from sliding completely through the fitting. Next I'll explain how I got around that problem... Step 3: Prepping and Threading the Pipe Through the Tees. <PIC> Once I had all my pipe cut to the right lengths, it was time to prepare it for soldering. First, I used what is called a deburring tool which scrapes the inner lip away from the copper to make a nice smooth interior. I only did this on the inside of the 1/2" copper pipe where the wort would be flowing through. It is optional, but a good idea to prevent potential trub buildup inside the pipe. You can do the same thing with a dremel tool or a step bit. Once that was done I needed to prep the solder connections. To do this I needed to sand down every surface which needed to be soldered. This cleans the surface and allows for an good adhesion of the solder to the copper in the joints. I used 100 grit sandpaper and sanded the ends of each pipe and the insides of each fitting. There are tools commercially available to do this much easier and faster for about $10, but I didn't have one on hand and sandpaper works just fine. After all the solder points were prepped I could begin assembling. This step was supposed to be one of the easier steps of the process. I assumed that I would be assembling the unit by threading the 1/2" pipe all the way through the tee and the 3/4" pipe around it. This turned out to be one of the more difficult tasks of the build... As I mentioned, the tees have a lip inside which prevent the tubing from going further than the intended coupling which unfortunately is the exact thing we want them to do. To remedy this I tried a number of different tactics. I tried a swaging tool which I couldn't get to work with the fitting. I tried a tapered metal rod but of course I couldn't find one the correct diameter. I tried brute force which began to work but since I'd need to disassemble, add flux, then do it all over again I knew this was not an option... I settled on simply using a dremel tool with a sanding bit which was just a hair smaller than the inner diameter of the copper tee. By running the sander over the lip in the tee, I was able to grind it down enough to the point where the tube was finally able to thread completely through the tee. I have also been told that a drill press would work nicely for this as well if you have the correct size bit.Once you grind down the ridges in your tee fittings, do another dry fit to make sure the 1/2" pipes slide through all the fittings properly. Once you're sure everything fits together nicely you can disassemble it and prepare for soldering! Step 4: Soldering and Assembly. <PIC> Soldering copper pipe was completely new to me. I had never done it before and I was a little nervous to try a new technique on my expensive pile of copper. Fortunately by taking my time, reading a few tutorials, and not getting too anxious I was able to solder the whole chiller in just a few hours. There are 16 fittings with 3 joints each which meant a total of 48 solder points. I learned a few things through all of this which helped me out quite a bit and I hope it will help you as well.I soldered the chiller as I would have assembled it, by starting with the bottom pipes and working my way up. Since The whole joint heats up when you are soldering a single connection, I fount it to be most economical to solder all 3 connections of each fitting at once. This meant adding flux to the inside of each fitting and each pipe end, then sliding the pipe into the tee. The 1/2" pipe should stick out 1.5 inches from the outside of the tee fitting, and the 3/4" pipe should fit snug until it hits the stop on the inside of each fitting. Once assembled, heat the joint with the blow torch using a decent sized flame. Trying to do it with a smaller flame takes forever and does not get the fitting hot enough to melt the solder. Once the fitting is nice and hot, test it by touching the solder to the connection point between the pipe and fitting. You're looking for the pipe to melt the solder, not the flame. If you put the solder directly into the flame this will just melt the solder and not let it enter the joint. If the joint is hot enough the solder will melt and capillary action assisted by the flux will draw the solder deep into the joint. I found it easiest to touch the solder to the top of the joint and let it flow down and get drawn into one side, then the other. Add solder until it begins to build up at the base of the joint. This means the joint is full of solder and you can move on. Double check all parts of the connection to ensure there is solder in the joint. Once you've completed the first two straight sections and the one connection pipe between the two, you'll be soldering a tee which is directly over the first one you did. As you heat the new fitting, you don't want your first fitting heating up and loosening, so I found it best to lay a damp cloth over the set joint and wedging a small piece of wood between the pipes to keep the tees apart just a little bit. Continue in this manner until all of your joints are soldered and your chiller is assembled!Once you're all done soldering then you're almost done. Clean off the extra flux with a damp cloth and some soapy water. Take your silicone tubing and cut it into 7x 10" sections. This will connect each straight section of 1/2" tube to the next. They will stay very firmly in place with nothing more than friction, so there is no need to further secure these. Last but not least, take your garden hose, chop off the two ends, put the hose clamp onto each section of hose end and work it onto the ends of the 90 degree elbows. You want the water inlet to be on the bottom and the outlet to be on the top. The hot wort will enter on top thorugh the tee with the water outlet and the wort will exit on the bottom with the water inlet tee. Once the hoses are on, secure them to the copper with the hose clamps. Step 5: Final Product and Future Plans. <PIC> This is my finished product! I hooked it up to the sink with another section of hose and ran water through the chiller to test for leaks. I put it under pressure as well and didn't find a single drop of water from any of the joints. I put it to the test and by running my water at about 1/3 pressure I am able to bring a 5 gallon batch of boiling wort down to ale pitching temps in a single pass which took about 7 minutes with the pump throttled back a little bit. The wort inlet and outlet sections are hooked up with a different section of silicone hose and a camlock attachment at the opposite end which connect to the rest of my system at the pump and the recirculation arm in my boil kettle. If I could do it all over again I wouldn't change a thing, but there are some adjustments I plan to make in the future. The garden hose attachments aren't quite as "sexy" as the rest of the chiller, and I plan to add proper brass male and female GHT (garden hose thread) sections to the chiller at some point, but this is good enough for now. Additionally, I plan on weaving some copper wire back and forth between the pipes to shore it up and make sure it is nice and straight, but it is plenty strong enough as it is to stay together just by the solder connections alone. This has been my favorite homebrewing build yet and I hope it inspires you enough to make your own!


Question: What materials do I need to gather and what is the estimated total cost for building the 'Heavy Duty Counter Flow Wort Chiller'?

To build the 'Heavy Duty Counter Flow Wort Chiller,' you will need 2x 10' 3/4" type m copper pipes, 2x 10' 1/2" type m copper pipes, a pack of copper tees, 6x individual tees, 2x 90 degree copper elbows, hose clamps, solder, flux, a garden hose, and six feet of silicone tubing. The total estimated cost is around $110.<PIC>


Question: What’s the best way to prepare a delicious hot sandwich that combines savory flavors and fresh ingredients?

Introduction: Hot Sandwich. <PIC> Toast bread (in oven or toaster Oven) with butter with added seasoning (garlic ** Salt).  Add cheese till crip add fresh goodness (greens **^Romaine , Rocket&aruglula, **) as well avo gorgeous avacoado slices. (ripe is softer.) Wait for flava.  Add sauteed chicken ( bits cook quicker and more thourough for those scared of the wok.  Clean cutting boards **&^% Sanitize cutting boards.... I used Barbeque. Worth a shot
List ^^
* Bread
*cheese
* Lettuce
*Onion
*meat (chicken)
*


Question: What steps should be taken to prepare the bread for a Hot Sandwich, and what seasoning is recommended to enhance its flavor?

To prepare the bread for a Hot Sandwich, it should be toasted in the oven or toaster oven with butter. The recommended seasoning to enhance its flavor is garlic salt.<PIC>


Question: How do you prepare the shortbread dough for 'Cuneiform Clay Tablet Cookies,' and what is the required resting time before baking?

To prepare the shortbread dough for 'Cuneiform Clay Tablet Cookies,' beat together 1 cup butter, ½ cup light brown sugar, 2 tsp granulated sugar, and ½ tsp salt until light and fluffy. Then, add 1 large egg and 1 tsp vanilla, followed by folding in 3 cups flour until the dough is crumbly. After forming the dough into discs and sealing them in plastic bags, let it rest in the fridge for an hour.<PIC>


Question: What equipment do I need to strain the mashed grapes when making 'Homemade Grape Juice,' and how long should I let the juice drip through?

To make 'Homemade Grape Juice,' you need a fine mesh to strain the grapes, and it is recommended to let the juice drip through overnight to ensure all the juice is extracted.<PIC>


Question: What is the best way to prepare a delicious rendang, the iconic spicy dish from Indonesia?

Introduction: RENDANG: the Spicy Food From Indonesia. <PIC> RendangDid you ever hear that name? It is a traditional food from Indonesia. Rendang (we also call it Randang) is a very spicy food. Not spicy, not rendang.I believe that "for you" making Rendang is easier than say the name. Haha, just kidding.By the way, are you ready? Sure! Step 1: You Need. <PIC> WaterBeef (cut it into dices) Coconut milk  (I use the instant one)Salt Chilli Garlic Onion Chopped galangale Bay leaf Vegetable oil Beef flavoring Sugar Step 2: Grind. <PIC> Grind the ingredients (chilli, salt, garlic, onion) with mortar and pestle / blender. Step 3: Fry the Ingredients. <PIC> Fry the grinded ingredients.Add the bay leaf into the fry pan. Put some sugar and beef flavoing. Put the chopped galangale into the fry pan too.PS: Cook it slowly. Step 4: Still in the Fry Pan. <PIC> Put the beef into the fry panAdd water, don't too much don't too a little. (it helps you to make the beef softer). Make sure the water is tasty (Don't add too much sugar/salt).Wait until the water lessened/subsided (the beef will softer and the taste is absorbed into the beef.)Add the coconut milk, keep cooking for a second.PS: Cook it slowly. Step 5: VOILA. <PIC> Ready. Better you eat rendang with hot rice. Step 6: FINISH. Thank you for looking my work.Hope you'll make it better.Other food works:Nasi KuningNoodle Omelette


Question: In the recipe for 'Rendang,' what ingredients should be added to the fry pan after frying the grinded ingredients?

After frying the grinded ingredients in 'Rendang,' you should add the bay leaf, sugar, beef flavoring, and chopped galangale to the fry pan.<PIC>


Question: What’s the best way to whip up a batch of delicious Donkey Kong Coconut Barrels Jello Shots for a fun gathering?

Introduction: Donkey Kong Coconut Barrels (Jello Shots). <PIC> Every red-blooded gamer knows at least some portion of the Donkey Kong legacy! This great ape is one of the most iconic characters in all of video-game-dom! I was first introduced to DK on the Super Nintendo. I would watch my older brother and sister play Donkey Kong Country all the time, and while I did my best to emulate them I was never quite as skilled. I never got very far in any of the DK games, but what I enjoyed about the games wasn't the challenge of the levels or the feeling of accomplishment after defeating a boss, what I always played for was the scenery and design of the levels. Jungles, ancient temples, pirate ships, volcanoes, beaches, tunnels, mine shafts, anywhere the DK clan went was some place totally unlike anything my little single-digit-aged brain had seen and those were the only places I wanted to be (you can only imagine what happened after I saw the first three Indiana Jones movies).The original concept of this jello shot came to me as I was planning to attend a wrap party for a tropical themed musical my friends had been working on. I wanted to bring them something fun for the party so I whipped up this idea with some input from my ever-so creative girlfriend. I hope you all go as coconuts for it as we did! Step 1: Ingredients and Tools. Ingredients99 Bananas (1/3 Cup) Kahlua (1/2 Cup) Unsweetened Coconut Milk (1/4 Cup) Cold or room temperature Water (1/4 Cup) Knox Unflavored Gelatin (2 packets) Hot Water (2 Cups) (Optional) Sweetened coconut flakes (1/4 Cup, Lightly Toasted)ToolsLiquid Measuring Cup (Size: 1-Cup) Liquid Measuring Cup (Size: 4-Cups)  Shot Glasses or jello shot cups Large Stirring Spoon A refrigerator for cooling(Optional) A small pan or toaster oven for toasting coconut flakes.Serving SizeMakes 14 Jello Shots Step 2: Preparing Your Ingredients & Mixing 'em Together!. <PIC> Pour your Kahlua, 99 Bananas, Coconut Milk, and Cold/Room temperature Water into a large bowl. Make sure you stir it well so that the coconut milk mixes nicely with the other ingredients. Now place it in a freezer until it's chilled. (Tip: If you're not sure if the mixture is chilled enough, touch the side of the bowl. If it feels freezing cold, then the mixture is, too!)  Step 3: Making Your Gelatin & Cooling Your Jello. <PIC> Pour the contents of 2 Knox Unflavored gelatin envelopes into a large measuring up then boil 2 cups of hot water and pour it into the measuring cup with the gelatin powder. Now stir it all together making sure to  remove all the lumpy-bits. Take your chilled alcohol mix out of the freezer and pour it into the hot gelatin mix. Stir thoroughly!Once you've finished mixing all of your liquids start pouring it into our shot glasses or jello shot cups right away and then stick them in your refrigerator immediately! You'll need to let these guys sit in there for about 2-3 hours before they turn into jello.(Tip: DO NOT PUT YOUR SHOTS IN THE FREEZER! Doing so can be a time saver if you have done it before and know how long to keep them in there, but if you leave them in too long they'll be ruined. Just plan ahead and allow 2-3 hours for them to set properly in a fridge.) Step 4: Toasting Your Coconut Shreds. <PIC> Stove Top MethodTake your sweetened coconut shreds and place them in a small pan. Place your pan on a burner at medium-low heat. Stir or toss your coconut shreds frequently so that there is an equal amount of golden brown and white color to them. Once you have about half of them looking golden brown and delicious, place them in a bowl to cool them off.Toaster Oven MethodPlace your sweetened coconut shreds on a toaster oven sized baking pan and place them in your toaster oven. Set it to toast and keep a watchful eye on it. This method is faster than the stove top, but can also lead to burnt coconut shreds very quickly if done neglectfully.(Tip: An easy way to tell that it is time to stir or toss your shreds  is if you see a little wisp of smoke rising out of the pan.)(Tip: If you don't know what I mean by "tossing" your shreds, it's that fancy trick that chefs do when they grab the handle of the pan and flip the ingredients around by shaking the pan.) Step 5: The Fun Step: Serving and Ingesting!. <PIC> After about 2-3 hours, take your jello shots out of the fridge. They should have a nice firm, but jiggly consistency by now. Sprinkle a little bit of lightly toasted coconut shreds on top of each shot and enjoy!


Question: After mixing the gelatin with the alcohol mixture for 'Donkey Kong Coconut Barrels (Jello Shots),' what steps should be taken before refrigerating them, and how long should they set in the refrigerator?

After mixing the gelatin with the alcohol mixture for 'Donkey Kong Coconut Barrels (Jello Shots),' you should immediately pour the mixture into shot glasses or jello shot cups and then place them in the refrigerator. They need to set for about 2-3 hours.<PIC>


Question: What is the process for creating a delicious ginger cream ale at home?

Introduction: Ginger Cream Ale. <PIC> Hi there, I decided to record my latest experiment for pride and posterity. Because this ginger ale is made with some lactose, it will remain somewhat sweet even after a full fermentation. Because it is made with a lot of fermentable sugars as well, it will ferment to a fairly high percentage of alcohol. (an educated guess would be roughly around 8% ABV)  Step 1: Equipment and Ingredients . For equipment, you'll need: A scaleA bowl A large pan (I used a large steam kettle, like a restaurant might have.) A large spoon, for stirring A food processor (or a knife, if you don't mind chopping your ginger by hand) And for ingredients:1 kg corn syrup solids or dextrose1 kg brown sugar 400 g ginger root200 g lactose (milk sugar) 20 g vanilla flavouring A ginger bug or brewers yeastAnd some corn sugar or dextrose for priming. I'll update the amount needed when I finish the batch. If you can't wait to find out, simply google "priming sugar calculator" and use it to figure out a precise amount.  Step 2: Measuring. <PIC> Scale out each ingredient and reduce your enemies- er, I mean ginger root, To a pulpy mash in the food processor.  Step 3: Boiling. <PIC> Put all your ingredients (except for the ginger bug culture and priming sugar) together in a large pan and add 3 liters of water. Stir the whole mixture and turn up the heat! Once it reaches a boil, let it cook for another 5-10 minutes and then remove from heat.  Step 4: Beginning Your Fermentation . <PIC> Once your brew has cooled down a bit you can transfer it to an 11 liter pail and add enough water to bring it up to 10 liters. Add your ginger bug (or pitch your yeast, whichever you're using) Close the pail with an airtight lid that's fitted with an airlock to prevent any dust or bugs from getting in while still letting the CO2 escape. (if you don't have an airlock, don't seal the pail tight; leave a crack for the pressure to escape.) Leave the brew in a warm place to ferment for 7-14 days Step 5: Cold Crashing and Racking. Once your brew has completely stopped fermenting, cold crash it in the fridge overnight to force any sediment to the bottom. Once it's thoroughly settled, use a narrow hose to siphon the liquid off. Be careful not to get too much of the sediment through the hose.If you don't have the hose for the job, you can pour the liquid into another pail leaving the sediment behind. You may have to repeat this step once or twice to get your brew more clear. You can save the slurry from the bottom to ferment your next batch with.  Step 6: Bottling . Take 500 ml of your brew and put it on the stove to heat, then mix in your priming sugar. Once it's fully liquefied and hot, remove from heat and mix in another 500 ml of the brew to cool it down. Add the priming liquid to the whole batch and stir it in.  Now fill your bottles! You can use a pail with a spigot or you can pour the brew through a funnel. Cap your bottles and store them in a dark place.  Step 7: Taste Your Sweet Victory. After 7-14 days, your Ginger cream ale should be carbonated. Refrigerate and carefully pour into a frozen glass. Remember to leave the last mouthful in the bottle because there will be a little sediment. Sit back and sip, reap the rewards of your labour! Your brew should continue to improve for about two months after bottling. I'll add more photos when I finish this project.


Question: For making 'Ginger Cream Ale,' what is the process for cold crashing and racking the brew?

To make 'Ginger Cream Ale,' once your brew has completely stopped fermenting, you should cold crash it in the fridge overnight to force any sediment to the bottom. Once it's thoroughly settled, use a narrow hose to siphon the liquid off, being careful not to get too much sediment through the hose.


Question: What is the best way to prepare a delicious summer squash casserole that the whole family will enjoy?

Introduction: Summer Squash Recipes. <PIC> My garden is overflowing with summer squash! Here are a few more ways to use it up!  Step 1: Cheesey Summer Squash Casserole . <PIC> Very easy to make! Prep time: 5-10 minutes Cook time: 45-60 minsIngredients 3 cups of squashed chopped into chunks1 cup cracker crumbs1 cup cheese, shredded 2 tbsp. butter1/2 an onion chopped2 eggs, beaten Directions1. Mix all ingredients together (leave out 1/4 cup of cheese for top)2. Top with cheese and a few cracker crumbles.3. Place in casserole dish, cover with foil or top and bake at 350 degrees for 45mins-1 hourMy kids do not care for squash, but they will eat this dish. :) Also great for to bring to parties!or *stuffed squash is also quick and easy to make. Step 2: Squash Bread. <PIC> Makes 2 loavesPrep Time: 20 minutesBake Time: 40 minsIngredients3 cups flour4 tsp. cinnamon1 1/2 tsp. baking powder1 tsp. baking soda3 cups squash, shredded 4 eggs1 1/2 cups sugar1 cup oil4 tsp. vanilla extract Directions1. preheat oven to 350 degrees.2. Mix, flour, cinnamon, baking powder and baking soda thoroughly.3. In a separate bowl mix eggs, sugar, oil and vanilla. beat for 3 minutes.4. stir in squash5. Add the dry ingredients and mix until moist. 6. Pour into two well-greased loaf pan. Bake for 40 minsGreat for dessert or breakfast!


Question: What ingredients do I need to make the Cheesey Summer Squash Casserole, and how long should I bake it?

To prepare the Cheesey Summer Squash Casserole, you'll need 3 cups of squash chopped into chunks, 1 cup of cracker crumbs, 1 cup of shredded cheese, 2 tablespoons of butter, half an onion chopped, and 2 beaten eggs. After mixing all the ingredients, bake the casserole at 350 degrees for 45 minutes to 1 hour.<PIC>


Question: What’s the best way to whip up a delightful dark chocolate dipped cherry for a sweet treat?

Introduction: Dark Chocolate Dipped Cherry - Individual Size!. <PIC> On a diet? In summer you don't have to give up the decadent stuff. Here's a 2 minute instructable to make a chocolate dipped cherry for your pleasure.I hope you appreciate the grainy food porn pics!INGREDIENTS1 tablet dark chocolate1 cherry1 microwave safe bowl requiredIf you're feeling ambitious: chop up toasted almonds to roll the cherry in after coating with chocolate. yummm Step 1: Melt a Tablet of Dark Chocolate. <PIC> Put the tablet of chocolate in a microwave safe bowl.
If you're lazy:
Micro it for 1 minute. You can use the cherry to stir the melted chocolate around and cover it. (How eco, no utensils)
If you're not:
Micro for 30 seconds.
Then stir the chocolate around until it melts from the heat of the bowl. This way ensures the chocolate won't burn. Step 2: Roll the Cherry Around to Coat. <PIC> Either eat it fondue style with melted chocolate.
Or pop it in the freezer for a minute - and voila - chocolate covered cherry in 2 minutes!
(PS You can microwave the leftover chocolate and swath it up with another cherry from the bowl :)


Question: When making 'Dark Chocolate Dipped Cherry - Individual Size!', what method should be used to melt the dark chocolate to prevent it from burning?

To make 'Dark Chocolate Dipped Cherry - Individual Size!', you should melt the dark chocolate by microwaving it for 30 seconds and then stir it to allow it to melt from the heat of the bowl. This technique prevents the chocolate from burning.<PIC>


Question: What’s the process for crafting your own small homebuilt cider press to make delicious cider?

Introduction: Small Homebuilt Cider Press. <PIC>      When life gives you lemons you make lemonade; when your neighbor gives you several bushels of apples, duh, make cider!  However in my case, I didn't exactly have a cider press sitting around waiting to be used, so I built this little jig over the weekend.
     The frame is made out of some scrap 4x4s and 2x4s, the plunger out of 1" pine board and plywood (just because I ran out of pine), and the screw is from a bench vise.  To attach the plunger head, I drilled and tapped a 1/4" hole in the end of the screw vise, and bolted it on.  After some use, I've found that it's best if you cut the bolt that holds the plunger on so that it bottoms out in the hole, that way you can tighten it without sinking the bolt head or washer into the soft pine board when you start pressing cider.  The bucket is a cheap ice cream maker bucket with a small hole drilled in the side and a spigot made out of some hardwood scraps glued on.  I sealed all of the parts of the wood that come into contact with the cider with a couple coats of Howard's butcher block conditioner.
     Eventually, I will upgrade the cheap plywood and pine plunger to a better hardwood one, probably oak, but for now, this one works just fine.

      When I got ready to start pressing, I quartered the apples and ground them up with a meat grinder, which I must say worked incredibly well.  I bought 2 yards of tulle to use as the press cloth; lining the bucket with it, I slopped in several ladle-fulls of the ground up apples and folded the tulle over it, then pressed away.  The one main problem with this design I found is that since there is only one hole for the cider to run out through, I had to tip the press as I was tightening it to get all the liquid out.  Other than that, no problems, only delicious fresh cider!


Question: What materials are used to construct the plunger of the 'Small Homebuilt Cider Press,' and what modification is recommended to enhance its performance?

The plunger of the 'Small Homebuilt Cider Press' is constructed from 1" pine board and plywood. A recommended modification to enhance its performance is to cut the bolt that holds the plunger on so that it bottoms out in the hole, allowing for tightening without damaging the wood.<PIC>


Question: What are the essential steps to revive a Melitta coffee grinder that won't grind?

Introduction: Fix Your Melitta Coffee Grinder. <PIC> If you've got a Melitta brand burr coffee grinder like model MEBG8B but it won't grind anything, maybe you've got a stuck button.  Here's how to fix it.With our grinder, the buttons for 4,8,10,12 cups seemed to simply do nothing.  It turns out that the shut-off button (top center) had jammed.  Although I managed to get the button out of its cockeyed position, the grinder still didn't work. Step 1: Remove the Beans. <PIC> First, take off the lid from the bean reservoir and empty the beans into a bowl.  We don't need those little buggers bouncing all over our floor! Step 2: Remove the Controls. <PIC> The five buttons (4,8,10,12 cup and shut-off) are all located on a single plastic-chrome piece on the front of the grinder.  Using your fingernail, a very small screwdriver or other implement, insert it at the top in the seam between the chrome piece and the black plastic.  Pry gently, and the entire control panel will probably pop out easily.  It's attached with a few inches of insulated wire, so it won't entirely fall off, and there's no reason to worry about losing any pieces. Step 3: Inspect the Buttons. <PIC> A flashlight will help you get a better look at the buttons.  Each "outer" button in turn pushes on a plastic post connected to a button on a circuit board, not too unlike the buttons in your computer's mouse.  In my case, the posts are colored blue, and are sort of hidden inside a spring-like housing that keeps the outer button aligned with the post and provides the recoil on the button.
I looked at each of the four buttons at the bottom, and there was very little gap between the outer button and the inside posts.  I could see the "grind" buttons working correctly as I pushed each of them.  However, the shut-off button was indeed stuck!  The post was sort of stuck in the down position. Step 4: Gently Pop Up. <PIC> Use your very small screwdriver to lift the head of the post.  It may have a bit of a lip on it like mine did, in which case I was able to sort of lift the post out of its "stuck" position.  If you think you've got it, compare it to the grind buttons again.  Try out the action of the stop button.  Does the post now depress AND rise again?  Good!
Now, just like the cardinal rule of working on the internals of your computer:  don't be overconfident;  test your changes now, and don't be cocky, putting everything back together before you know for sure.
Plug the grinder in and push the "4-cup" grind button.  It should buzz to life.  Hit the shut-off button now, gently, so it doesn't jam. Step 5: Replacing the Controls. <PIC> It works!  Now we just have to put things back together.  Be sure that the circuit board portion of the controls fits inside the housing, and guide the controls straight in.  There should be three little teeth that gently snap into place when you press on the panel.
Get back on that horse and brew some heaven!


Question: In fixing my Melitta coffee grinder, how can I lift a stuck post to ensure it functions properly?

To fix your Melitta coffee grinder, gently pop up the stuck post by using a very small screwdriver. There may be a bit of a lip on the post, so carefully lift it out of its 'stuck' position. After you've done this, test the stop button to confirm that the post now depresses and rises again.<PIC>


Question: What’s the best way to whip up a delightful no-churn ice cream that everyone will love?

Introduction: No Churn Ice Cream. <PIC> No-churn ice cream with simple ingredients. Indulge in an airy, fluffy ice cream with 5 different flavors! Step 1: INGREDIENTS:. <PIC> 2 cups heavy whipping cream1 (14-ounce) can sweeten condensed milk1 teaspoon vanillaMIX-INS:Chocolate-orange: Melted and cooled 1/2 semi- sweet or dark chocolate and 1 teaspoon orange zest.Banana: 1 cup pureed bananaStrawberry: 1 cup strawberry sauceFresa colada: 1 cup strawberry sauce, 1/4 cup shredded coconut, 1/4 teaspoon coconut extract (optional)Nutty+boozy coffee: 1/2 cup creamy almond butter, 2 teaspoons coffee liqueur. I used Barney butter, almond butter vanilla+espresso flavor Step 2: DIRECTIONS:. <PIC> With a hand mixer, whip the heavy cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and then it stands at attention.In a large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.Scoop the mixture into smaller bowls and gently fold in your desired mix-ins.Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.To serve, allow sitting for a few minutes at room temperature, wet an ice cream scoop and spoon into dishes, on cones or eat straight from the container. The ice cream will melt a little quicker than custard-based ice creams, but that’s okay!


Question: For making 'No Churn Ice Cream,' what is the best method for incorporating whipped cream with sweetened condensed milk?

To make 'No Churn Ice Cream,' the best method for incorporating whipped cream with sweetened condensed milk is to gently fold the whipped cream into the milk using a spatula, taking care to maintain the light and airy texture of the mixture.<PIC>


Question: What is the process for crushing Tootsie Rolls for making 'Tootsie Roll Cookies,' and how should they be prepared beforehand?

For making 'Tootsie Roll Cookies,' the Tootsie Rolls should be placed in resealable bags with their wrappers still on and kept in the freezer overnight until they are rock hard. The next day, they can be crushed with a hammer or another hard object into pieces no bigger than the size of a chocolate chunk.<PIC>


Question: What are the essential steps to whip up a batch of coconut oil popcorn that’s both healthy and tasty?

Introduction: Healthy and Delicious Coconut Oil Popcorn. <PIC> We make lots of popcorn for our family and friends for snacks and movie nights. We have tried lots of recipes and poppers over the years. This simple and healthy recipe is so far the best we have ever had and everyone that tries it agrees. Ingredients:1/2 Cup - Orville Redenbacher's Original or some other high quality popcorn kernels. 1 Heaping Tablespoon - Carrington Farms, Pure, Unrefined, Cold Pressed Organic Coconut Oil. A Few Generous Shakes of Pink Himalayan Salt.  Step 1: Add Ingredients and Pop. <PIC> Turn on your hot oil popcorn popper. Add heaping tablespoon of coconut oil. Add popcorn kernels. After all kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste. Start your movie and enjoy!


Question: What are the steps to pop the popcorn and season it with salt when making 'Healthy and Delicious Coconut Oil Popcorn'?

To make 'Healthy and Delicious Coconut Oil Popcorn,' first, turn on your hot oil popcorn popper and add a heaping tablespoon of coconut oil, followed by the popcorn kernels. Once all the kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste.<PIC>


Question: What’s the best way to prepare easy popsicles using simple household items?

Introduction: Easy Popsicles. <PIC> Do you like popsicles? but are you out and don't want to go to the store?  Well Read on then! Step 1: Supplies!. <PIC> You will need
- A play doh container
- Wooden skewers
- Fruit juice
- Duct tape
-scissors
All household items. Step 2: Preparing. <PIC> First, take out playdoh and wash out Thoroughly! It isn't toxic but just be be safe!
Cut skewers to size. Step 3: Making the Popsicle. <PIC> First, pour the juice in the playdough container.
Then take skewer and duct tape it into place.
Put in freezer for at least an hour. Step 4: Eat!. <PIC> Take it out of the freezer then eat!


Question: What is the first action to take with the playdough container when making 'Easy Popsicles'?

The first action to take with the playdough container when making 'Easy Popsicles' is to wash it out thoroughly to ensure safety.<PIC>


Question: What steps should be taken to prepare the cake pan for the 'Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries'?

To prepare the cake pan for the 'Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries,' line the bottom of a 9” spring-form pan with waxed paper or parchment, butter the pan and the paper, and then wrap the outside of the pan in foil.<PIC>


Question: What are the best steps to create a delicious blueberry coconut porridge that’s perfect for breakfast?

Introduction: Blueberry Coconut Porridge. <PIC> This is one of my all-time favorite breakfast recipes! It is so simple, nourishing and delicious. I love this best in the warmer months, and it's so nice to open the fridge and not have to think about making breakfast! Full of healthy fats, protein and fiber, this porridge should keep you satisfied and energized all morning.INGREDIENTS 1/4 cup rolled oats4 teaspoons chia seeds2 teaspoons unsweetened coconut flakes1/8th teaspoon cinnamon (pinch)1/8th teaspoon sea salt (pinch)1/4 teaspoon almond extract (sub 1/2 teaspoon vanilla extract)1/4 cup full fat canned coconut milk6 tablespoons filtered water1 teaspoon maple syrup or honey (sub 2 drops stevia or eliminate for lower-sugar)1/3 cup fresh or frozen blueberriesDIRECTIONSPlace all ingredients in a small bowl except blueberries and whisk to incorporate. Stir in blueberries. Whisk every 2 minutes for 10 minutes to prevent chia seeds from clumping.Cover bowl and refrigerate at least 4 hours or overnight. To serve, enjoy as-is or top with almond butter and extra blueberries (my favorite).


Question: What are the initial steps to prepare the ingredients for 'Blueberry Coconut Porridge' before refrigerating the mixture?

To prepare 'Blueberry Coconut Porridge,' start by placing all ingredients except for the blueberries in a small bowl and whisking them together to incorporate. Next, stir in the blueberries and whisk every 2 minutes for 10 minutes to prevent the chia seeds from clumping.<PIC>


Question: What’s the best way to prepare homemade chicken nuggets that are even better than fast food?

Introduction: Better Than Chicken Nuggets. <PIC>   Yeah I know I'm being bold with the title, but I mean what I say. I'll have these beauties over fast food and store bought any day >:)  Ingredients:  2 Chicken Breast (Boneless and Skinless)  1/2 cup cornstarch  2 eggs  1 tsp. salt  1/2 tsp. black pepper  6 Tbsps. flour  1 tsp. baking powder  1/4 cup vegetable oil Step 1: The Set Up. <PIC> Have 2 Bowls ready. One for the cornstarch and the other one with the flour, salt, black pepper, baking powder, and eggs mixed together and set aside.Cut the chicken breast into cubes/bite size pieces and pat dry with a paper towel. Step 2: Dredge, Shake, Dredge. <PIC> Coat the chicken pieces in the cornstarch *Do this a few at a time so they don't stick togetherRemove excess cornstarch. I find it easier to use a strainer for this.Dredge all the chicken pieces in the egg mixtureNow lets Cook!! Step 3: Fry Em Up. <PIC> Heat the oil, on medium, in a large frying pan.Once its heated through, place the chicken pieces One by One and Spaced Out so they don't stick togetherFry one side till golden brown (3-5min) then flip and fry the other sideServe Warm :)*Make sure when you are frying, to wear long sleeves. Oil will fly*


Question: What steps should be taken with the chicken pieces before frying them for 'Better Than Chicken Nuggets'?

Before frying the chicken pieces for 'Better Than Chicken Nuggets,' they should be coated in cornstarch. It's best to do this in small batches to prevent sticking together, and any excess cornstarch should be removed using a strainer.<PIC>


Question: How should the handle piece for the 'Kingdom Hearts 2 Keyblade Cake' be shaped before icing?

The handle piece for the 'Kingdom Hearts 2 Keyblade Cake' should be rounded out on one side and have the center cut out to create a large 'D' shape.<PIC>


Question: What temperature and duration should I preheat the oven to before steaming the shellfish for 'Cheese Assimilation by Shellfish'?

Before steaming the shellfish for 'Cheese Assimilation by Shellfish,' you should preheat the oven to 475 degrees for 30 minutes.<PIC>


Question: How should you flip the crepe when making 'Green Tea Crepe Cones'?

To flip the crepe when making 'Green Tea Crepe Cones,' use a silicone spatula to carefully work around the edge of the crepe, lift one edge up, and flip it over onto your hand while moving that hand slightly back, avoiding any upward motion to prevent ripping.<PIC>


Question: What type of pot is traditionally used for making cheese fondue, and what types of pots should be avoided?

The traditional pot used for making cheese fondue is called a 'caquelon,' which can be made of clay or enameled cast iron. It is important to avoid using any reactive pots, such as aluminum or pots treated with a non-stick surface like Teflon.<PIC>


Question: What is the delightful process for transforming overripe grapes into a delicious grape jelly?

Introduction: Grape Jelly. <PIC> I was cleaning out the frig so we'd have some place to store leftovers from Easter supper and found four pounds of over ripe grapes shoved to the back. Since throwing out unused produce is a common occurrence in this household i decided to stop the vicious cycle and make jelly...
After all, everyone loves jelly, even if they don't use it.
Imaging a picture of grapes in a bag here, (camera fail!). Step 1: Clean and Cook the Grapes. <PIC> First thing you should do is wash the grapes, follow that by picking them off the stems, you don't need to be perfect. Be sure to pick out any moldy or mushy grapes, we aren't trying to make ourselves sick.
I had half green and half red grapes. I cooked them for about 20 minutes until they were a delicious mush. Step 2: Strain. <PIC> Line a colander with cheese cloth and drain the mush into a bowl for a couple of hours, when it's cool gather up the cheese cloth and squeeze any leftover juice from the mush, compost the mush. Step 3: Cook the Juice. <PIC> I got three cups of juice from the grapes, probably could have done better, but whatever. So I added two cups of sugar so it wouldn't be too sweet, and boiled over medium heat until the candy thermometer read 220 degrees Fahrenheit.  As you can see, even three cups in a 6 qt. pot tried to boil over, do not leave it unattended.  Step 4: Canning. <PIC> So I decided not to can such a small quantity, you can do a standard boiling water process for 5-10 minutes and it will keep for a year. Instead I washed out an Ikea Beer Mug with boiling water and poured the jelly in and covered with saran wrap, it should last 3 weeks in the frig.
Let gel overnight and enjoy.
you probably noticed that it is a little runny, there are two possible causes, I used over ripe fruit which is low in pectin, and I used less sugar then generally recommended (3/4 cup for each cup of juice). Next time I would probably just cook a chopped up apple with the grapes to add pectin.
BTW, it tastes freaking awesome, better than any commercial grape jelly I've ever had.


Question: What steps should I take to prepare grapes before cooking them for grape jelly, and how long should they be cooked?

Before cooking the grapes for grape jelly, you should wash them and pick them off the stems. They should be cooked for about 20 minutes until they turn into a delicious mush.<PIC>


Question: What’s the best way to whip up some delicious slow-cooker root beer BBQ sliders?

Introduction: SLOW COOKER ROOT BEER BBQ SLIDERS. <PIC> ROOT BEER SLIDERS 2 lb pork tenderloin, halved1 can(s) root beer2 Tbsp liquid smoke1 Tbsp seasoned saltROOT BEER BBQ SAUCE3 can(s) root beer1/4 c sugar1 bottle store-bought bbq sauceSERVING 24 slider buns24 dill pickle slices24 toothpicksINSTRUCTIONS1. Place the pork tenderloin in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. 2. Put 3 cans of root beer and sugar in a pot and cook over high heat. Once boiling, reduce heat to medium and cook until the consistency is syrupy. Stir the desired amount of root beer reduction into the BBQ Sauce. Set aside.3. Remove pork from slow cooker. Shred and toss with desired amount of BBQ sauce. Serve on slider buns with pickles and extra sauce. Pierce each sandwich with a toothpick.


Question: What should you do with the pork tenderloin after removing it from the slow cooker for the Slow Cooker Root Beer BBQ Sliders?

After removing the pork from the slow cooker, you should shred it and toss it with the desired amount of BBQ sauce before serving it on slider buns with pickles and extra sauce.<PIC>


Question: What ingredients should be mixed together with a mixer to form a stiff dough for making 'Polvorones De Canele'?

To make 'Polvorones De Canele,' you should mix together 3 cups of all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon of ground cinnamon with a mixer until it forms a stiff dough.<PIC>


Question: What is the best way to create your own coffee bean extract at home?

Introduction: Coffee Bean Extract. <PIC> Here's another popular extract that is easy to make. We don't use coffee extract as often as other extracts, so I'll make one small bottle every 6 months so it's always available. Making your own coffee extract is cheaper than buying it in a store and more impressive. Great way to add coffee flavoring to a homebrewed stout. Will last forever if stored properly. All these extracts, we really should invest in smaller brown bottles.  Step 1: Beans. <PIC> Crush up your beans. Crush, not grind. You want rough smashed pieces, not a fine grind. Use about 4 tablespoons for 1 cup of alcohol.  Step 2: Alcohol. <PIC> You can use vodka, clear rum, bourbon, or brandy for your extracts. Nip bottles work great as they're small and super cheap. 1 tablespoon of crushed beans per 1 alcohol nip should be enough to get a small extract going.   Step 3: Bottle. <PIC> Pour the coffee beans into your jar and then fill with alcohol. Put the cap on and give it a shake.  Step 4: Age. <PIC> Keep the extract out of direct sunlight and allow to age for 2-4 weeks. Don't forget to give the bottle a daily shake. After 2-4 weeks you can strain out the coffee beans and keep the extract in your cupboard for whatever needs you have.


Question: What types of alcohol can I use to make 'coffee-bean-extract,' and how much crushed coffee beans should I add for each nip of alcohol?

To make 'coffee-bean-extract,' you can use vodka, clear rum, bourbon, or brandy. The recommended amount of crushed coffee beans is 1 tablespoon per 1 alcohol nip.<PIC>


Question: How should I prepare the cucumber for making 'Bleeding Gum Rolls' before rolling it with the tomato chicken mix?

To prepare the cucumber for 'Bleeding Gum Rolls,' slice it in the middle lengthwise and cut a small portion to expose the seeds. Ensure the slices are very thin to make rolling easier, and place the slices on a tissue or absorbent material to remove excess water.<PIC>


Question: What should you do after adding the dollops of chocolate syrup when making '5 Min Microwave Weetabix Cake,' and for how long should the mixture be set aside?

After adding the dollops of chocolate syrup, you should set the mixture aside for 10 minutes when making '5 Min Microwave Weetabix Cake.'<PIC>


Question: What’s the process for creating the delightful tutti frutti rainbow mochi that everyone loves?

Introduction: Tutti Frutti Rainbow Mochi. <PIC> Super easy to make and kids love them! Step 1: Ingredients. <PIC> per color:42 g jello powder of any flavors you like, strawberry, raspberry, blue, lime, orange, lemon, grape, whichever :)1/2 c glutinous flour1/2 c hot water1/2 c sugar, this is optional (your mochi will be much sweeter with sugar obviously. My oldest son doesn't care whether I add sugar or not, but my younger sometimes would choose the one with additional sugar).cornstarch/potato starch/tapioca starch, whichever you have at home! Step 2: Method. <PIC> Place jello powder in a bowlMix in glutinous flour (and sugar)Pour in hot boiling water, stir to combineMicrowave for 1 minute long, stir Dump mass onto potato starch and sliceCoat slices with the starch and place mochi on serving plateEnjoy :)


Question: What is the process for mixing the ingredients when making 'Tutti Frutti Rainbow Mochi,' and what should you do after microwaving the mixture?

To make 'Tutti Frutti Rainbow Mochi,' you should first place jello powder in a bowl, then mix in glutinous flour and sugar. Next, pour in hot boiling water and stir to combine. After microwaving the mixture for 1 minute, dump the mass onto potato starch and slice it.<PIC>


Question: What steps should I take to prepare the meatballs for the Italian Meatball Pie?

To prepare the meatballs for Italian Meatball Pie, mix the ground beef with fresh bread crumbs, parmesan cheese, egg, oregano, and salt and pepper. Then, form the mixture into meatball-sized portions, brown them in a frying pan, and simmer with tomato sauce for about 10 minutes.<PIC>


Question: What is the preparation step for the rice before making 'Mint Pulao'?

The preparation step for the rice before making 'Mint Pulao' is to soak 2 cups of rice in 4 cups of water.<PIC>


Question: What is the best way to create a delightful honey-chocolate smoothie that brings together such unique flavors?

Introduction: Honey-Chocolate Heaven. <PIC> This Smoothie was inspired by a Honey-Chocolate Pie my Mom makes. The Pie recipe was a Grand Prize Winner back in the 1960's and it has the most wonderful taste!
The ingredients in this Smoothie may surprise you, but the unique flavors will surely delight you!  Step 1: Ingredients You'll Need:. <PIC>
FIRST... If you want to create a fun sugar-chocolate rimmed Glass, you'll need:
		A bowl filled with a small amount of water
		A bowl filled up 1/2" with powdered Sugar
		Magic Shell Instant Freeze Chocolate Sauce
For the Honey-Chocolate Smoothie, you'll need:
		 1/2 Box of Chocolate Ice Cream- well-frozen. Just cut the entire box in half and remove the Ice Cream onto a plate and cut it  into smaller chunks.
		 1/2 Cup Sour Cream plus 2 T for the frozen Sour Cream garnish.
		 1/2 Cup Half & Half or Milk
		 1/2 Cup Honey
		 1/4 teaspoon Almond Extract Step 2: Sour Cream Garnish. <PIC> Much to my delight, I discovered Sour cream freezes great!
Blend 1 heaping Tablespoon of Sour cream with 1 teaspoon of powdered sugar.  Stir it up and spoon into a baggie.  Snip off the corner and pipe it onto a piece of wax paper.
Place in the freezer.  You'll use it to garnish the Honey-Chocolate Smoothie. Step 3: Blinging the Glass.. <PIC> Dip your glass into the bowl of water and then into the powdered sugar.
Dip it into the water again (quickly) and then into the sugar again. For once, double-dipping is perfectly acceptable and desirable! ;-)
Put your glass into the freezer for several minutes.
The spout of the Magic Shell is pretty big, so I suggest you shake it well and transfer it to a squeeze bottle with a much smaller spout as pictured.
Once it's frosty-frozen,  take the glass out of the freezer and drip/drizzle some Magic Shell Chocolate around the rim. Since your glass is frozen, the Magic Shell Chocolate won't travel far and make a mess.
Freeze again until your Smoothie is ready to be served. Step 4: Blend, Garnish and Serve. <PIC> Put the Sour Cream into the blender first.
Add the Almond Extract, Chocolate Ice Cream chunks and cover with Honey.
Pour the half & half over the top. and blend on med speed until all ingredients are well mixed.  If the Smoothie is too thick, you can add more cream/milk or just turn the speed up and blend longer.  Higher speed creates heat from energy.
Once the desired consistency is achieved, pour the Smoothie into your beautifully-blinged Glasses, top with the frozen Sour cream-Sugar garnish and drizzle with a little honey...
Serve!


Question: How do you create the sugar and chocolate rim on the glass for 'Honey-Chocolate Heaven' before serving the smoothie?

To create the sugar and chocolate rim on the glass for 'Honey-Chocolate Heaven,' start by dipping your glass into a bowl of water, then into powdered sugar. Repeat this process to double-dip and enhance the coating. Afterward, place the glass in the freezer for several minutes before adding the Magic Shell Chocolate.<PIC>


Question: What is the best way to prepare gourmet swan meat burgers that highlight the unique flavors of swan?

Introduction: Gourmet Swan Meat Burgers. <PIC> Turn the meat from wild swan into delicious burgers.
Recently I had the opportunity to go hunting and I managed to shoot a swan, if you find this offensive please do not read on.
Searching for recipes for swan meat on the web prove fruitless the only thing I did find was plenty off opinion that swan is tough, grisily mud flavoured meat that is nearly inedible. This is certainly not true. I thought I'd give it a go anyway as I believe if you kill something you should use as much of it as possible. Killing anything just for the fun of it is blood lust.
Firstly I'm going to assume you have LEGALLY obtained some swan meat. In New Zealand where I'm posting this from it is legal to shoot 1 swan per day in most parts of the country during duck hunting season. ALWAYS check with local authorities before blowing the S?#t out of anything. I'm sure they are protected in some parts of the world.
I'm also assuming you know how to harvest the meat from the bird. google or youtube search 'breasting out a goose' will give you some idea of what is involved.
 Step 1: First Experiments With Swan. After I had boned out the breast meat I decided to see what the meat was actually like. So I egg and crumbed a few of the tenderloins and then shallow fried them. I cooked the meat till just well done.
Swan meat is very lean there was about a quarter of a teaspoon of fat on each breast so it is important not to over cook game as it can become tough and dry.
HOW DID TASTE?- Well, those people who had been telling me it was tough and foul tasting were wrong. The Meat was very tender indeed, I think this was helped cooking over a medium heat and not over cooking the meat. Swan does however have a very gamey taste, it's one of those tastes you either like it or you don't.
Certainly all myths about taste and toughness have been dispelled, but with almost no recipes available I was left wondering what to do with the rest of the meat?  Step 2: Enter the Hamburger. <PIC> Burgers are a one of my favourites and there's nothing like a nice flavoursome patty, so I decided to see how swan would work in a burger.
the key to successfully cooking game is to match the intensity of the flavours.
for this patty recipe I used;
1 swan breast (about 1lb)
a few dashes of worcestershire sauce
Rosemary
Sage
Bread crumbs
Pepper
1 egg (optional if the meat is looking a bit dry add an egg otherwise leave it out)
You'll also obviously need;
burger buns
lettuce, tomato etc
pickle
Mayo
and fruit chutney- Iike tamarillo (red egg shaped south american fruit) but peach, apple will work well.
 Step 3: Get Making. <PIC> If you have a mincer then feed the meat and herbs through it, other wise you can make a coarse mince by chopping the breast into smaller and smaller pieces with a knife. If you do use a mincer put a slice of bread through after the meat to push any left over mince through when the bread starts to come through turn off the machine.
Add worcestershire sauce and pepper and mix.
Note I don't add salt to patties of marinates as salt can draw moisture out of the meat instead I salt the meat just before cooking or even after cooking.
check the consistence of the mince, when you stir it it should stick together reasonably well if it doesn't bind well add an egg and a handfull of bread crumbs this will help the patties hold together during cooking. Step 4: Form and Refrigerate. <PIC> Once you have mixed the ingredience devide into 4 even sized portions.
Form into balls- you can do this by cupping the meat in your hands, I like to throw the meat from hand to hand a few time to help it bind.
Squash the meat into patties.
Cover and refrigerate for at least half an hour, this stops the patties from breaking up during the cooking.
 Step 5: Cook, Assemble and Enjoy.. <PIC> While the patties are in the fridge prepare buns tomatoes etc...
cook the patties to well done, then assemble the burgers. I served the with lettuce, tomato, dill pickle and chutney.
Enjoy.


Question: After mixing the ingredients for 'Gourmet Swan Meat Burgers,' what should you do with the patties before cooking?

After mixing the ingredients for 'Gourmet Swan Meat Burgers,' you should divide the mixture into 4 even-sized portions, form them into patties, cover them, and refrigerate for at least half an hour.<PIC>


Question: What’s the best way to whip up a quick batch of one-minute eggs?

Introduction: One Minute Eggs! . <PIC> Ever super hungry and need something (somewhat) instantaneous? Here you go! I hope you enjoy and keep coming back for more like this ;) Step 1: Crack the Egg. <PIC> Get a measuring cup and crack one egg into the measuring cup. Step 2: Season. Season the eggs how you please, I recommend one dash of fresh salt and one dash of fresh pepper. Step 3: Scramble. <PIC> Scramble the egg with the seasoning.  Step 4: Pour Into a Bowl . <PIC> Pour into a small bowl to prepare for cooking. Step 5: Microwave. <PIC> Put the eggs into the microwave for one minute, or more if it is not fully cooked line in the next step. Step 6: Enjoy!. <PIC> Take it out of the microwave and enjoy your simple, quick and delicious eggs!


Question: What seasoning should be added to 'One Minute Eggs' before scrambling them?

To make 'One Minute Eggs,' you should add one dash of fresh salt and one dash of fresh pepper before scrambling the eggs.


Question: What is the coagulation process when making 'French Cheese: DIY' after heating the milk, and what actions should be avoided during this step?

In making 'French Cheese: DIY,' after heating the milk, the coagulation process involves pouring lemon juice into the milk and allowing it to coagulate without any interference. It is essential to avoid touching the milk or introducing any vibrations during this step.<PIC>


Question: What is the best way to create a cold smoke generator for smoking various foods?

Introduction: Cold Smoke Generator Hack. <PIC> Here's a truly great tip on how to create your old "cold smoke" system for cold smoking meats, fish, dairy, garlic - you name it! Follow the simple tutorial and you too will soon be creating amazing produce and there really will be no going back. Step 1: What You'll Need. <PIC> All you need for this great hack is a kitchen sieve and some food quality wood dust or pellets for cold smoking.Also a tea light candle or blow torch is required to start the wood off. Step 2: Preparation. <PIC> Make sure the wood dust is as dry as possible to guarantee a good smoke (this may involve microwaving it beforehand). Step 3: Watch the Full Video Methodology Here:.


Question: What essential items do I need for the 'Cold Smoke Generator Hack' to create a cold smoke system?

To create a cold smoke system for the 'Cold Smoke Generator Hack,' you will need a kitchen sieve, food quality wood dust or pellets for cold smoking, and either a tea light candle or a blow torch to start the wood off.<PIC>


Question: What’s the best way to host a delightful ice-cream party with my friends?

Introduction: DIY: Ice-Cream Party. <PIC> What you’ll need:Free printable cone wrappersScissors  TapeIce cream (chocolate, vanilla, strawberry, neopolitan or whatever flavours you prefer)Ice cream Cones (regular and/or waffle cones) Toppings (chocolate syrup, whipped cream, sprinkles, caramel, etc.) Friends, preferably your own Step 1: . <PIC> Print out your free cone wrappers, banner, and cards — designed with Neil Summerour’s Flirt Script — in color. Tape string to the back of banner and fold your tent cards. Step 2: . <PIC> Roll the cone wrappers around the cones and use a strip of clear tape to fasten the two sides together. Do this for as many cones as you’ll need. Step 3: . <PIC> After your designs are cut out and folded, you can start setting up. Tape or tie your banner up behind your table then set out each tent card with the corresponding topping or ice-cream flavor. If you’re outdoors and it’s a breezy day, we suggest taping down your tent cards so they don’t blow away. Step 4: . <PIC> Invite your best pals over and start building your custom ice-cream cones. Step 5: . <PIC>


Question: What materials do I need to prepare for the 'DIY Ice-Cream Party' before inviting my friends over?

To prepare for the 'DIY Ice-Cream Party,' you will need to print out your free cone wrappers, banner, and cards, tape string to the back of the banner, and fold your tent cards.<PIC>


Question: What is the overall process for creating delightful bourbon pecan pie candy balls?

Introduction: Bourbon Pecan Pie Candy Balls. <PIC> These candy balls were inspired by bourbon pecan pie, which is my absolute favorite pie EVER!Who doesn't like bourbon pecan pie?Monsters.  That's who.These little confections are sweet and gooey and luscious and don't require any baking!  Yay!And how fun to serve these at a party!  Everyone will think you're super crazy fancy. Step 1: Ingredients. <PIC> For approximately 24 balls, you will need:2 tbsp Bourbon ½ cup Crushed pecans ("cookie pieces" size) ½ cup Light corn syrup Pinch of salt 6 tbsp Sweet butter (room temperature) 2 cups Vanilla wafer cookies (Nabisco Nilla Wafer kind; pulverized) Powdered sugar Step 2: Marinate. <PIC> Combine the pecans, corn syrup, bourbon, and salt.Cover and let stand for 1 hour at room temperature. Step 3: Dough. <PIC> Combine the pecan mixture with the vanilla wafers and butter until you have a thick dough.Cover and refrigerate for 30-60 minutes until scoopable. Step 4: Form. <PIC> Form approximately 24 balls.  A ½ oz disher helps.Refrigerate to set. Step 5: Coat. <PIC> Coat the balls with powdered sugar.Keep refrigerated until ready to serve.


Question: How long should the mixture be refrigerated for making 'Bourbon Pecan Pie Candy Balls' until it is ready to scoop?

For making 'Bourbon Pecan Pie Candy Balls,' the mixture should be refrigerated for 30-60 minutes until it is scoopable.<PIC>


Question: What’s the process for crafting delicious Skull Jello Shots that are perfect for Halloween festivities?

Introduction: Skull Jello Shots. <PIC> This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels. Step 1: Ingredients. <PIC> 1 Skull Silicone Mold 3 6(oz) boxes of Jello - I used grape, orange & raspberry 1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice Cooking Spray Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box. Mini Cupcake Liners Tools: Small measuring cups or squeeze bottles Step 2: Spike the Jello. <PIC> To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine. You may adjust ratio of vodka or alcohol to suite your own taste. Step 3: Prepare the Mold to Set Jello. <PIC> To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors. Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe. Step 4: Remove Skulls. <PIC> Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface. Step 5: Shoot Responsibly!. <PIC> Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve. Happy Halloween!


Question: How should I prepare the mold for 'Skull Jello Shots' before pouring in the spiked jello?

To prepare the mold for 'Skull Jello Shots,' you should generously spray it with Pam or another cooking spray. This will help ease the skulls out of the mold once set.<PIC>