Question: What’s the best way to whip up some delicious gluten-free crepes that are both sugar-free and dairy-free?

Introduction: Gluten Free Crepes (sugar Free and Dairy Free). <PIC> Hi everyone! Today I bring you a very versatile recipe! One of my sisters is gluten, lactose, fructose and sorbitol intolerant, so this crepes are a staple in our kitchen! You can make them sweet or savory, and they go well with everything! Also, these are super (like super SUPER) quick to make. I hope you enjoy them! Step 1: The Recipe!. <PIC> The recipe calls for the following ingredients to make about 8-10 crepes:- 3tbsp white rice flour- 1tbsp glutinous rice flour (sweet rice flour)- 2 eggs- 1c of Gluten free oat drink (or any other vegetable drink)- 3tbsp of dextrose or rice syrup (if you want them sweet; also add 1 vanilla bean scraped)- A pinch of saltYou will also need:- A small frying pan- Vegetable oil- Spatula- A mixing bowlFollow this steps and you will be good to go!- First, in the mixing bowl, whisk together the rice flour, glutinous rice flour and salt  (and dextrose/rice syrup if you make the crepes sweet). Then, add the eggs and mix until combined. Gradually add in the and oat drink, stirring to combine. Make sure there are no lumps of dry ingredients remaining.- Heat the lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Then, cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Every time you make a new crepe, you must add a dot of olive oil onto the frying pan to avoid the crepe from sticking.And that's it! Was it simple, wasn't it? I hope you like this super versatile recipe! And Thank you for reading!


Question: What are the initial steps to prepare the batter for 'Gluten Free Crepes (sugar Free and Dairy Free)', including the necessary ingredients and mixing methods?

To prepare the batter for 'Gluten Free Crepes (sugar Free and Dairy Free),' first, whisk together the rice flour, glutinous rice flour, and salt in a mixing bowl. Then add the eggs and mix until combined. Gradually add in the oat drink, stirring to combine and ensuring there are no lumps of dry ingredients remaining.<PIC>


Question: After pouring the batter into the pans for the heart-shaped cake in 'Cake Decorating With Fondant,' how long should the cake be baked?

After pouring the batter into the pans for the heart-shaped cake in 'Cake Decorating With Fondant,' the cake should be baked for 30 minutes.<PIC>


Question: What’s the best way to prepare delicious grilled peaches for a summer treat?

Introduction: Grilled Peaches. <PIC> These peaches are a wonderful treat.  They're easy to make and very delicious.Note:  Runner-up in the BBQ PDQ contest.  Thanks for the votes, everyone! Step 1: Another Option. Apparently, it is also good to put some balsamic vinegar on them and grill them.  If you want to do that, skip ahead to the grilling step. Step 2: Ingredients and Tools. <PIC>
          This is what you'll need:1/4 cup brown sugar2 tablespoons brandy1 tablespoon lemon juice1 teaspoon ground cinnamon3 ripe medium peaches, washedA grillA large Ziploc bagIce cream (optional)Once you have these, continue. Step 3: Marinading. <PIC> Cut the peaches in half and remove the pits.  Put everything in the bag.  Let it set for 30 minutes.Mix it up a bunch in the process. Step 4: Grilling. <PIC> Place the peaches cut-side down on the grill for six minutes.You may want to pour the rest of the marinade on them.Then flip them for another six minutes.  You are done!I eat them with ice cream.  They go well together.


Question: What steps should I follow to prepare peaches for grilling in the recipe for 'Grilled Peaches'?

To prepare peaches for grilling in the recipe for 'Grilled Peaches,' first, cut the peaches in half and remove the pits. Then, place the peaches along with the marinade ingredients into a large Ziploc bag and let them marinate for 30 minutes, mixing the contents periodically.<PIC>


Question: What’s the best way to create spooky tortilla chips for a Halloween celebration?

Introduction: Spooky Tortilla Chips. <PIC> It's almost Halloween and Halloween Party time!  If you're like me, you have a bunch of cookie cutters but you never make cut out cookies.   These chips are an easy way to use those cookie cutters and make some chips that really stand out.  These little ghosts and bats are an excellent way to enjoy your favorite dip, and are delicious all on their own.  All you need are some flour tortillas, cooking spray and some garlic salt and you're ready to begin! Step 1: Ingredients. <PIC> Flour tortillas Cooking Spray Garlic Salt Step 2: Cut Out Your Favorite Shapes. <PIC> I layered two tortillas on top of each other to make it go quicker.  Two burrito sized tortillas make enough ghosts and bat to fit on one half sheet pan.  As you cut out each shape, place it on a silpat mat lined tray for easy clean up, or you can use parchment paper. Don't forget to save those scraps, they're just as delicious as chips too. Step 3: Spray and Season. <PIC> Lightly mist your chips and sprinkle with seasoning.  You don't have to put a lot of seasoning on to make these delicious. Step 4: Bake at 350. <PIC> Bake at 350 for a total of 15-17 minutes.  You will need to turn them mid cooking, and you may wish to spray again and add more seasoning.  I made a second batch and it was fine to skip this step but they do turn out a bit more delicious with seasoning on both sides. I baked for 7 minutes and then 7 minutes again.  They looked a little pale so I added 3 minutes.   I think they got a wee bit brown so I'm guessing a perfect time is somewhere between 15-17 minutes. Step 5: Serve and Enjoy. <PIC> Put a dollop of french onion dip or hummus on a plate and stand up a ghost in the middle of it, add other ghosts and bats to your heart's desire and enjoy a wonderful treat. You can use the scraps you saved to make a "cooks treat" which is basically a batch of yummy odd shapes for yourself, or do what I did and call them "damask chips" and serve them anyway, since you cut two tortillas together there are a lot of shapes that pair together well. I hope you'll try this Halloween treat at your Halloween party.  You can use your imagination and a knife to cut out other shapes, such as gravestones or owls in trees to make a spooky grave yard over your 7 layer dip! Happy Halloween!


Question: What’s the best way to prepare delicious Butterfinger Bars from scratch?

Introduction: How to Bake Butterfinger Bars. <PIC> How to make the best Butterfinger Bars for all occasions.By: Kathryn Franc, Shelby Montgomery, Arthur Luoto, and Daniel SpradlinThe following recipe will make about 32 Butterfinger Bars.List of Ingredients   Layer 1:2 square unsweetened chocolate  ⅓ cup butter                1 cup sugar                2 eggs                ¾ cup flour               ½ tsp baking powder                ½ tsp salt  Layer 2:¼ cup butter                2 Tablespoons cream                 1 tsp vanilla                 2 cups powdered confectioners sugar  Layer 3:1 square unsweetened chocolate                1 tablespoon butterMaterials Needed:sifter     8 inch square pan     spatula     two bowls  two frying pans (May also use the Microwave for these steps).Warning Contains Butter, Eggs, Wheat, and Chocolate Food Allergies Step 1: Layer 1. Total Time: 1 hr 15 min, (Prep. Time 15 min, Bake 30 min, Cool 30 min.)1. Heat oven to 350 degrees F.2. Grease 8 inch pan Alternatively, line an 8 inch pan with aluminum foil3. Add 2 squares of unsweetened chocolate and ⅓ cup of butter to a frying pan 4. Melt over hot water.Alternatively, add 2 squares of unsweetened chocolate and ⅓ cup of butter to a microwave-safe bowl.      Place bowl in the microwave.      Set Microwave on medium power for 1 to 1½ minutes.5. Beat in 1 cup of sugar and 2 eggs with the melted chocolate and butter in a mixing bowl.6. Mix ¾ cup of flour, ½ tsp. of baking powder, and ½ tsp. of salt together in a separate bowl.Use a sifter for better consistency  7. Add flour, baking powder, and salt mixture to the bowl with sugar, eggs, chocolate, and butter.8. Stir until smooth9. Pour mixture into 8 inch greased pan.10. Bake 30-35 minutes.The layer is done baking when a brown crust appears. Below is an example 11. Cool for 30 minutes 12. Wait for layer 1 to cool before starting layer 2 Step 2: Layer 2 . Total Time: 55 min, (Prep: 10 min, Cool: 45  min)1. Brown ¼ cup of butter over medium heat in frying pan. (Heat the butter until it starts to get a brown color to it)2. Blend in 2 tablespoons of cream and 1 tsp of vanilla.3. Mix in 2 cups of powdered confectioners sugar 4. Spread evenly over layer 1 5. Leave cool for 45 minutes 6. Wait for layer 2 to cool before starting layer 3 Step 3: Layer 3. Total Time: 1 hr. (Prep: Time 10 min, Cool: 50 min.)1. Melt 1 square of unsweetened chocolate and 1 tablespoon of butter in frying pan.Alternatively unsweetened chocolate and butter can be melted in the microwave.2. Spread a very thin layer over icing.3. Let sit and cool to room temperatureNow you have completed your bar cookies so eat and enjoy!


Question: How should I melt the chocolate and butter while making 'Butterfinger Bars,' and what is the baking time for Layer 1?

To make 'Butterfinger Bars,' you can melt the chocolate and butter by adding 2 squares of unsweetened chocolate and ⅓ cup of butter to either a frying pan over hot water or a microwave-safe bowl in the microwave for 1 to 1½ minutes on medium power. Layer 1 should be baked for 30-35 minutes until a brown crust appears.


Question: What’s the best way to prepare delicious Indian chicken fries for an evening snack or iftar?

Introduction: 3 Indian Chicken Fries ( As Evening Snack / Iftar Snack ) or ( Lunchbox or Dinner Ideas With Wrap/burger/sandwich ) . <PIC> Here is 3 delicious Indian-style chicken fries .. enjoy as snack or make a tasty dinner or lunchbox meal with wraps/burger/sandwich .. enjoy :)I have added the 3 recipes in 3 steps .. Let's begin :) Step 1: Recipe #1 - Chicken Popcorn. <PIC> Ingredients: ( for #1 Chicken popcorn )2 – boneless chicken breasts (cut into small pieces ) 1 tsp – lemon juice2 tsp – ginger-garlic paste 1 tbsp – coriander leaves (chopped) salt – 1 tsp ( or to taste ) oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder,  1 tsp – coriander powder, 1 tsp – fennel powder,  1/2 tsp – pepper powder To dip chicken before frying:  1/4 cup – flour (plain flour/ maida )  1/3 cup – waterMethod:Step 1) Get ready with all the ingredientsStep 2) Heat enough oil for deep frying ..Step 3) Marinate chicken pieces with lemon, salt, spice powders, ginger-garlic paste, coriander leaves ..Step 4) Mix 1/4 cup of flour in 1/2 cup of water and pour into the marinated chicken pieces and mix well ..Test the oil, by frying 1 piece ( it should sizzle when you drop)Step 5) Fry the chicken in small batches until golden orange and remove to a paper towel ..( Keep turning them and fry until golden ) .. Step 6) Once they are golden orange, take them out ..enjoy with your favourite sauce ! :)Baked version ( of chicken popcorn )For a healthy baked version:  Grease a glass tray or foil with oil .. arrange the marinated chicken pieces.. Bake at 200C / 400F for 15 – 20 minutes or until golden ..Dinner and Lunchbox ideasRoti wrap: ( You can make with any flatbread )Take 1 roti / chapati or any flatbreadAdd a tbsp of tomato sauce or ketchup in the centre ( like a line )Place some lettuce ( on the sauce )add 2 tbsp of mix of onion, green apple, cucumber and mashed avocado ( guacamole )add some chicken popcornadd more sauce or ketchup ..wrap ( by folding the bottom of flatbread first, then fold the sides in..)( wrap the bottom-half with foil to prevent spilling ) .. and enjoy as dinner or pack for lunch ( great option for kids and office lunch ideas )To make grilled chicken sandwich:Preheat the grill and arrange the breadadd some mix of chopped onion, green apple, cucumber, mashed avocado ( guacamole)..add some chicken popcorn, ketchup and chilli sauce .. ( You can vary the taste by adding tomato slices, avocado, onion and cheese for rest of the sandwich )Top with bread ..Spread some butter on topGrill for 3 minutes or ( as per grill instructions )..once ready take them out and enjoy !Tips:For the guacamole:Into a bowl, add 1 ripe avocado and mash ..add 1/4 cup of chopped onion, 1/2 cup of chopped cucumber, 1/2 cup of chopped green appleadd 1 crushed garlic, 1/4 tsp salt,1 tbsp chopped coriander leaves and 1 tsp lemon juicemix mix .. guacamole ready ! .. this is perfect for salads, wraps and sandwiches ! Step 2: Recipe #2 - Chicken Finger Fries. <PIC> Ingredients: ( for #2 - Chicken finger fries )500 gms / 1 lb – chicken mince 1 tsp – lemon juice2 tsp – ginger-garlic paste1/4 cup – onion (finely chopped) 1 tbsp – coriander leaves (chopped) salt – 1 tsp ( or to taste ) oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder  2 tsp – coriander powder, 1 tsp – cumin powder  1/2 tsp – pepper powder To coat chicken before frying: 1 – egg (beaten) 1 cup – bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken mince with salt, spice powders, lemon, onion, coriander leaves & ginger-garlic paste. After mixing, add a tbsp of oil and coat well..Step 3) Grease your palms and shape into 4 inch rolls ..Step 4) Beat 1 egg and coat the chicken ..Step 5) Coat the chicken with bread crumbs ..Step 6) Heat oil on medium-high and deep fry until golden.. ( once you drop in oil, it will slowly rise up and starts floating .. now keep rolling and fry them until evenly golden ) ..Step 7) Once golden brown, take them out .. enjoy with ketchup & green chutney note: You can also bake these for a healthy version. ( To bake, preaheat oven to 200C/ 375 F .. grease a tray or foil, place the chicken fingers on greased tray and coat in that oil.. Bake until golden for 20 minutes .. ( while baking, after 10 minutes, you can flip them and bake for another 10 minutes for even baking )..Dinner & Lunchbox ideaRoti wrap: ( You can use roti / chapati / kuboos / pita bread / any flatbread )Take 1 roti ( or any flatbread )Add some ketchup and green chutney in the centre ( like a line )Arrange baby spinach or lettuce in the centre ( like a line )Place chicken fingersMore green chutneyplace 2 or 3 cucumber slices and carrot slicesadd some yogurt and green chutney saucewrap .. ( start by folding bottom first, then the sides ).. wrap (the bottom half) with foil to prevent spilling.. and enjoy as dinner or pack for kids lunchbox or office takeaway !Chicken Buns : ( Using hot dog buns )Take the bottom of bun, and spread some ketchup and mayonnisePlace some lettuce or baby spinachPlace cheese slicekeep 2 or 3 chicken finger frieskeep onion slices and cucumber slices.. and red chilli saucetop with bun !.. and enjooooy !    .. ( wrap with foil and eat for dinner or pack for kids lunchbox or office takeaway ).. Step 3: Recipe #3 - Chicken Potato Patty (cutlet). <PIC> Ingredients: ( for #3 Chicken potato patty/cutlet )500 gms / 1 lb – chicken mince 3 – boiled potatoes ( peeled & mashed ) 1/2 cup – green peas 1 tsp – lemon juice 2 tsp – ginger-garlic paste 1/4 cup – spring onion / green onion (finely chopped)1 – chilli (red or green) (finely chopped) salt – 1 tsp ( or to taste )  oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder  2 tsp – coriander powder, 1 tsp – fennel powder  1/2 tsp – pepper powder To coat chicken before frying: 1 – egg (beaten) 1 cup – bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken with mashed potato, spices, lemon green onion, chilli, ginger-garlic paste and peas .. ( make like a dough, .. add a tbsp of oil and coat well ) ..Step 3) Take a small amount of chicken mix and shape it into a round patty or cutlet ..Step 4) Coat or dip in beaten egg ..Step 5) Coat with bread crumbs and place on a plate ..note: You can also fry or bake without the egg & bread crumbs ..Step 6) Heat oil and deep fry the patties/cutlet until golden .. keep turning and fry until goldenStep 7) Once they are golden brown, take them out .. ( You can also bake these for a healthy version, .. Arrange on greased tray or foil and coat with some oil.. bake at 200C / 375 F for 20 minutes or until golden .. )Enjoy with your favourite sauce ! .. goes well with sweet chilli sauce, mayonnise, green chutney, ketcup .. and your choice too :)Dinner or lunchbox idea  Chicken Burger: ( Use burger buns to make this )Take the bottom of burger bunSpread some green chutney sauce ( or ketchup or any sauce )Place some lettucePlace 2 chicken pattiesAdd some ketchup, mayonnise and a cheese slice ( or more if you like a slice of tomato and 2 slices of cucumberTop with bun .. and Chicken Burger is READY ! ..enjoy for dinner or pack for luncbox .. yummy ! ( Tip: wrap the bottom half of burger with foil to prevent spilling while eating :)Tips:To prepare the green chutney sauce: Into a blender, add 1 cup of coriander leaves, 1/4 cup mint leaves, 2 green chillies, 1 tsp lemon juice, 1 garlic, salt to taste, 2 tbsp water and grind until smooth.. ( refrigerate and use for a week )note: This is very spicy .. to make it less spicy, add some yogurt  to make ‘hotel style’ yogurt green chilli sauce ..Hope you will make these delicious chicken platter :) .. Let me know if you did :) ..


Question: What is the first step for preparing Chicken Popcorn in the recipe '3 Indian Chicken Fries (As Evening Snack/Iftar Snack)'?

The first step to prepare Chicken Popcorn is to get ready with all the ingredients. After that, the chicken should be marinated with lemon, salt, spice powders, ginger-garlic paste, and coriander leaves.<PIC>


Question: What’s the process for creating a delicious sumac and lemon pepper seasoning from scratch?

Introduction: How to Make the Spice Sumac and Sumac Lemon Pepper. <PIC> Sumac is a spice used mainly in middle eastern cooking.  It adds a sour note and a beautiful red color to food, much like lemon peel adds sourness and yellow.  I find that Sumac's sourness is much quicker to fade and has almost no aftertaste.  Not surprisingly, the spice Sumac comes from the plant Sumac.  So let's start Step 1: Collect Your Sumac and Supplies. <PIC> Warning Do not eat any wild food unless you can positively identify it.  Sumac is one of the easier wild foods to identify though.  It has red clusters of berries rising above the foliage.  Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones.You will want to collect the clusters during a dry period, as rain can wash out the acid that makes them sour.  Collect as many as you think you will need, but keep in mind that 1 cup of berries is only about 1 1/2 teaspoons of spice.  It shouldn't take very long to collect all the berries you need for a years cooking.Let your berries dry in a cool dark place for a week or two, as this makes the spice much easier to seperate from the seeds.You will need, 1- sumac clusters2- a sifter, strainer, or colander3- a blender, herb grinder, or food processor Step 2: Grind Your Sumac Berries. <PIC> Put the berries in a food processor, or blender.  I am using a cheap herb grinder.  You don't need to worry too much about power, as you are knocking the dry fruit off of the seed.  Pulse them in the blender for a while until the seeds are mostly yellow and there is red dust seperate from the seeds.This red dust is your spice. Step 3: Strain the Seeds Out of Your Sumac . <PIC> Put the mixture through a strainer, colander, or mesh.  I used a flour sifter, as it moves the seeds well and lets the spice fall through.  This red spice is Sumac.  If you taste it you will notice that it is very tart, but the sourness fades quickly.  You can use it as is, sprinkling a little on chicken breasts or fish.  It is also delicious on vegetables or kabobs.Or you can make red lemon pepper with it. Step 4: Make Red "lemon" Pepper and Enjoy. <PIC> Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac.  It will have a tendancy to clump somewhat, but don't worry too much about that.  Put into a spice shaker and use just as you would lemon pepper.  Delicious on zuchinni or grilled veggies.Here is some Red-lemon pepper on a steamed chicken breast.  It made a normally bland meal delicious.I hope that I have given you some ideas on how to use this wild edible, and I hope you have found that this expands your options in the kitchen.Live a hands on lifehandsonlife.org


Question: What equipment should I use to grind sumac berries for making 'how-to-make-the-spice-sumac-and-sumac-lemon-pepper,' and how should I process them?

To make 'how-to-make-the-spice-sumac-and-sumac-lemon-pepper,' you should use a food processor, blender, or herb grinder to grind the sumac berries. Process them by pulsing in the blender until the seeds are mostly yellow and you have red dust separated from the seeds.<PIC>


Question: Why is it important to take the chicken out of the fridge 20-30 minutes before cooking 'Classic Slow Cooker Chicken Cacciatore'?

It is important to take the chicken out of the fridge 20-30 minutes before cooking 'Classic Slow Cooker Chicken Cacciatore' to allow it to come up to room temperature. This ensures that the chicken heats more evenly and much faster during cooking.<PIC>


Question: What is the recommended method for reheating leftover BBQ for making 'Redneck Egg Rolls' and how long should it be heated?

To make 'Redneck Egg Rolls,' the recommended method for reheating leftover BBQ is to place it in a microwave-safe bowl and heat it on high for around 2 minutes.<PIC>


Question: What is the best way to prepare a delicious bacon and ham mac and cheese that’s dairy-free?

Introduction: Bacon& Ham Mac& Cheese (Dairy Free). <PIC> This is a awesome Dinner/ Side. This meal is anything but vegan but it is Dairy Free. If you don't want to make it dairy free don't just replace the Dairy free stuff for Full on Dairy products it would work just as well. If you want it to be Vegan just remove all the pork products and change the chicken broth out for vegetable broth. I also recommend putting Texas Pete Hot sauce on it for extra kick.  Step 1:  Gather Ingredients/ and Tools. <PIC> You will need FOOD1/2 lb Bacon1/2 lb Ham (cubed)10 slices or more Yellow American cheese (it is dairy free and Vegan) or your fav cheeseabout 4 cups Chicken Broth1 tbs Dijon Mustard Salt and Pepper to taste1 lbs Cavatappi Pasta (cooked to box instructions)4 oz Butter (I used Vegan/ Dairy Free butter)about 3/4 cup FlourTOOLSSauce panWhisk Rubber spatulaPasta Pan/ Strainer Tongs Plate w/ paper towelsElectric Griddle ( to cook the bacon, a microwave could also be used) Step 2:  Cook the Pasta and Bacon. <PIC> Use the box its easier. Just cook the bacon. I hope that I don't need to explain this everyone should know how to cook bacon. Step 3:  Making the Sauce. <PIC> Melt all of your butter in the pan. Once melted slowly start whisking in the flour ( you may need more or less depending on the weather). Keep mixing until the mixture turns into a nice golden brown paste (see the pic). Now add the broth whisk quickly to remove all of the lumps. Once you have removed all of the lumps bring the sauce up to a simmer, whisking continuously. Now you can get your sauce to the desired thickness by heating more or adding a little more broth. Once you have gotten the sauce to the desired thickness slowly mix in the cheese piece by piece. Ounce combined add Salt and Pepper and mustard and stir. The sauce is know finished turn off the stove and set aside. Step 4:  Now Combine and Serve. <PIC> Drain the pasta, pour sauce onto the pasta and add the ham and bacon. Stir. Now heat the mix. and serve and enjoy.


Question: What is the process for preparing the cheese sauce for 'Bacon & Ham Mac & Cheese (Dairy Free)'?

To prepare the cheese sauce for 'Bacon & Ham Mac & Cheese (Dairy Free),' start by melting all of your butter in a pan. Then, slowly whisk in flour to form a golden brown paste. Next, gradually add broth while whisking to eliminate lumps and bring it to a simmer. Adjust the thickness as required by heating more or adding more broth. Once you've achieved your desired thickness, mix in the cheese piece by piece, followed by adding salt, pepper, and mustard before finally turning off the stove.<PIC>


Question: What is the best way to prepare a delicious spicy bacon butter sauce that combines the flavors of bacon, hot sauce, and butter?

Introduction: Buttery Bacon Sauce. <PIC>
          If you have a weakness for salty bacon, zippy hot sauce and creamy butter... you're in the right place. ;-)
Buttery Bacon Sauce was initially created for popcorn, but I declare it officially scrumptious as a dunking sauce for bread.
The possibilities are nearly endless... but before I digress too far off course, I'd better post this simple recipe!  Ingredients:
		1/2 cup Butter (1 stick)
		3-4 oz Bacon -or- 1/4 cup bacon bits
		1-2-3 or more teaspoons of Louisiana Hot Sauce (or your personal favorite)
		1/4 teaspoon Garlic Seasoning Salt- or add to taste
		Crushed red pepper flakes- the hot ones. ;-)Preparation:
Use scissors to cut the bacon into small pieces. Sprinkle with a pinch of pepper flakes and fry in a medium sauce pan over medium heat until crispy. Drain on a paper towel and pat off the excess grease.
Use another paper towel to wipe out the pan, removing most of the bacon grease. Add the butter and let it melt slowly.
While the butter is melting, put the bacon pieces into a bullet, blender or food processor. Wiz-bang the bacon for about 10-20 seconds until it is finely ground as pictured.
Add the melted butter, salt and hot sauce to the bacon in the blender. Wiz-bang again for a few seconds.
Taste the sauce and add more salt or hot sauce as preferred.
Drizzle over fresh popcorn, use it as a dipping sauce for soft breadsticks... or? ;-)
Refrigerate any leftovers for use in other recipes. I have a few ideas I'll share soon. I hope you'll share your ideas, too.
Enjoy!


Question: In the recipe for 'spicy-bacon-butter-sauce', how should the bacon be cut before frying, and what role do crushed red pepper flakes play in the preparation?

In the recipe for 'spicy-bacon-butter-sauce', the bacon should be cut into small pieces using scissors, and the crushed red pepper flakes are added to give it extra heat during frying.<PIC>


Question: What’s the best way to mix up a festive Santa's Cosmo for the holiday season?

Introduction: Ho Ho Ho! It's Santa's Cosmo!. <PIC> Ho Ho Ho!  It's Santa's Cosmo!
Santa IS real…right?  There are plenty of myths and traditions that surround the ever mysterious Sir Kringle - and even more rumors begin to circulate every year during the holidays.  Here's a fun fact - Santa was a bachelor up until about 1800 when mentions of Mrs Clause started surfacing.  Thanks to time zones and the rotation of the earth, Santa’s Christmas day lasts for 31 hours if he travels east to west, and visits 822.6 homes per second. This gives him 1/1000th of a second to park, race down the chimney, fill the stockings, distribute the remaining gifts under the tree, eat the snacks, climb up the chimney and into the sleigh and fly to the next house.  Now that's a man who deserves a drink or two!  Santa's Cosmo is easy to mix and best of all it tastes of the holiday's.Santa's Cosmo:
1oz Whipped Cream Vodka
2oz Cranberry Juice
Splash of lime juice
Mix all in a shaker with lots of ice until the shaker is frosty.  Strain into a cocktail glass and garnish with a candy cane.


Question: When making 'Ho Ho Ho! It's Santa's Cosmo,' how should the ingredients be combined and what is the final step before serving?

To make 'Ho Ho Ho! It's Santa's Cosmo,' you should mix the ingredients in a shaker with lots of ice until the shaker is frosty. The final step before serving is to strain the mixture into a cocktail glass and garnish it with a candy cane.<PIC>


Question: In the recipe for 'Apple Accented Chai Tea,' which ingredients should I combine in Step 3, and what cooking method should I follow afterward?

In the recipe for 'Apple Accented Chai Tea,' you should combine all ingredients except the honey in a large pot, then heat it on the stove over medium to high heat until it boils. After boiling, reduce the heat to low and let it simmer covered for 20 minutes.<PIC>


Question: What’s the best way to prepare delicious potato wedges that are crispy on the outside and soft on the inside?

Introduction: Potato Wedges. <PIC> I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :DThe trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious! Step 1: Ingredients. <PIC> 3-4 russet potatoes (however many you can fit on a baking sheet)olive/vegetable oilpepper/salt/seasoningYou'll also need a nice rimmed baking sheet to bake them on. :D Step 2: Prep Work. <PIC> Preheat the oven to 425 F.Wash the potatoes and dry them well.Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them -  I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too. Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered! Step 3: Baking. <PIC> Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!


Question: What is the recommended baking time for 'Potato Wedges' at 425 F, and how can I tell when they are done?

The recommended baking time for 'Potato Wedges' at 425 F is 20 minutes, followed by an additional 15 minutes. To check if the wedges are done, pierce one of the thicker wedges with a knife; if it goes in without resistance, they're ready to eat.<PIC>


Question: What is the best way to prepare a delicious pumpkin bread that captures that classic flavor?

Introduction: Del Monte’s Pumpkin Bread . <PIC> This is a long-time favorite recipe for Del Monte’s Original Pumpkin Bread recipe, which first appeared on their pumpkin can label since 1969.Ingredients:3 cups sugar1 cup salad oil1 16-ounce can pumpkin4 eggs, beaten3 1/2 cups flour2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1/2 teaspoon ground cloves2/3 cup waterDirections:Sift together flour, baking soda, salt, baking powder, nutmeg, allspice cinnamon, and cloves. Add to the pumpkin mixture alternately with the water. Mix well after each addition.Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350ºF. for 11/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves.NOTE: I wish BEFORE people posted a recipe claiming it's the genuine recipe from a certain company… they were honest! I posted this recipe because I had previously posted that I’m looking for an actual recipe either a photocopy or picture of LIBBY'S® Pumpkin Nut Bread on the label of canned pumpkin. The recipe can be found on the in side of LIBBY'S® Pumpkin can label in 1980-1990’s. Through the years, LIBBY'S® has altered the recipe. Step 1: . Cream sugar and oil. Add eggs and pumpkin: mix well.


Question: In the 'Del Monte’s Original Pumpkin Bread' recipe, what ingredients do you combine in Step 1, and how do they contribute to the bread's overall texture?

In 'Del Monte’s Original Pumpkin Bread,' Step 1 involves creaming sugar and oil together, then adding beaten eggs and pumpkin to create a smooth mixture. This combination is essential as it establishes a flavorful and moist base for the bread.


Question: What tools do you need to prepare a 'Melon Bowl'?

To make 'Melon Bowl,' you need tools including a chef knife, melon baller, and a paring knife.<PIC>


Question: What is the process for making a delightful raspberry rhubarb syrup that you can enjoy in various dishes?

Introduction: Rasperry Rhubarb Syrup. <PIC> This is a fairly simple and inexpensive recipe to make if you have are access to fresh raspberries and rhubarb. It's a sweet, tart syrup that tastes great in mixed drinks or on pancakes. With minor cooking alterations, this recipe can also be used to prepare juice or jelly. Step 1: Ingredients and Supplies. <PIC> Ingredients:1 gallon of fresh raspberries 3 medium stalks of fresh rhubarb 1 cup water Approx. 3 cups white sugar (variable to taste) Supplies: cheese cloth 2 large pots wooden spoon potato masher ladle butcher string half pint mason jars (at least 5)tongs (even better if they're designed for canning, but they don't have to be) Step 2: Preparing the Syrup . <PIC> 1. Add water, rhubarb, and raspberries to pot. On medium heat, alternate between mashing and stirring.2. When the rhubarb breaks up easily (15-20 min.) remove from heat.3. Cut 3-4 layers of cheesecloth to fit over an empty pot (leave at least 3 inches of slack all around). Pull it taught, tie it on, and start ladling the stew over the cheesecloth.4. Let it drip and cool for at least 10 minutes. Carefully gather the cheesecloth from under the string, and tie the pulp into a sac. If you're patient enough to really let it cool, you can squeeze the excess juice with your hands. If its still too hot, use a masher but be careful not to break the cheesecloth.5. When you've got as much juice as you can out, add the sugar and stir as you bring to a boil. 6. Let simmer on low. It's a matter of taste how long you want to reduce it. The longer you wait, the thicker the syrup will be (until it sets as a jelly). Reduce it down by a couple cups, and you should get a nice thick syrup that's still runny enough to pour. *Keep in mind, you won't get to see the true consistency until it's set and refrigerated, so don't wait for it to thicken in the pot. Also, you want your jars ready to go when your syrup is still really hot, so start sanitizing them while it's still reducing.**Suggestion: Save the pulp to make fruit leather instead of discarding it. Step 3: Canning the Syrup. <PIC> 1. Fill a large pot with enough water to just cover your jars, add the rings (but make sure you don't put the lids in yet!), and bring water to a boil. Let it boil a few minutes, then turn it down to simmer.2. Remove jars (one at a time) with tongs, and ladle in the syrup (remember to leave about a half inch of room for air pressure).3. With tongs, dip the lid in the simmering water for about 30 seconds (just enough to heat the glue without melting it), then immediately put on. Rings can wait a bit. I screw mine on after all my lids are prepared.4. When rings are on snug, put them back in the simmering water for 30 seconds or so. This step isn't always necessary, but a good precaution to make sure they all pressurize right.You're finished! Enjoy it with whatever you like, give it away, or store it indefinitely.


Question: What steps should I follow to prepare the syrup for 'Raspberry Rhubarb Syrup' after mashing the fruit, and how long should I simmer it?

After mashing the fruit for 'Raspberry Rhubarb Syrup,' you should remove it from heat once the rhubarb breaks up easily. Next, let the juice drip and cool for at least 10 minutes. Then, gather the cheesecloth, add sugar, and bring the mixture to a boil. After that, let it simmer on low for a time that suits your taste; the longer you simmer, the thicker the syrup will become.<PIC>


Question: What’s the best way to prepare an easy cheesy slow cooker casserole from scratch?

Introduction: Easy Cheesy Slow Cooker Casserole. <PIC> Sometimes you just feel like throwing some things in a pot and letting it cook while you go about your busy day. This is definitely one of those recipes. You literally just throw it all in the slow cooker and let it go.Ingredients:1 12 oz box pasta (I used spinach rotini)1 small red onion, diced1 28 oz can diced tomatoes1 tsp oregano1 - 1 1/2 lbs ground beef1 1/2 - 2 cups of shredded cheese (your choice, I used co-jack)1-2 cloves garlic or garlic scapes (I used some scapes I cut yesterday)Salt and pepper, to tasteGear:6qt slow cooker Step 1: Throw It All In.... <PIC> Throw all the ingredients in the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally. That's it! Enjoy! Step 2: Easy Cheesy Slow Cooker Casserole.


Question: What ingredients do I need to add to the slow cooker to make 'Easy Cheesy Slow Cooker Casserole,' and how long should I cook it on high and low settings?

To make 'Easy Cheesy Slow Cooker Casserole,' you should throw all the ingredients into the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally.<PIC>


Question: What’s the best way to prepare a delicious almond cake known as Tarta De Santiago?

Introduction:  Almond Cake - Tarta De Santiago Recipe. <PIC> This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.www.happyfoodstube.com/almond-cake-tarta-de-santiago Step 1: Ingredients:. For a 18cm cake tin (5-6 portions)130g almonds130g caster sugar3 large eggs zest of½ lemon½ teaspoon cinnamon + icing sugar (optional)Preheat the oven to 180⁰ C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180⁰ C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional). Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=KbAv0CZAKq0 Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube


Question: What are the key ingredients I need to mix together to prepare the 'Almond Cake - Tarta De Santiago' before baking?

To prepare the 'Almond Cake - Tarta De Santiago,' the key ingredients you need to mix together are 130g of almonds, 130g of caster sugar, 3 large eggs, the zest of ½ lemon, and ½ teaspoon of cinnamon.


Question: What is the process for creating delicious homemade Bounty bars from scratch?

Introduction: Homemade Bounty. <PIC> 4 reasons why you should try making these candy bars : you dont need to be a professional candy maker to make them you dont need special tools  making them is so easy and it wont take from you more than 20 mins. its taste looks like the REAL bounty Step 1: Ingredients. <PIC> 1- 1 cup grated coconut 2- 1 pinch of salt 3- 1 tablespoon sweetened condensed milk 4- 1 tablespoon cornstarch 5- about 100 grams chocolate  Step 2: . <PIC> mix all the ingredients together (except the chocolate) and then shape them to form bars Step 3: . <PIC> put the chocolate in a hot water bath till it melts Step 4: . <PIC> and finally cover the coconut bars with the melted chocolate


Question: After mixing all the ingredients (except the chocolate) for 'Homemade Bounty,' what should you do next?

After mixing all the ingredients (except the chocolate) for 'Homemade Bounty,' you should shape them to form bars.<PIC>


Question: After making the gingerbread dough for a DIY Gingerbread House, how long should it be cooled?

After making the gingerbread dough for a DIY Gingerbread House, it should be cooled for 10 minutes.<PIC>


Question: What are the essential steps to preparing delicious spicy grilled chicken legs?

Introduction: Spicy Grilled Chicken Legs. <PIC> Grilled Chicken is perfect dish during Summer. My family Loves it lot at any time. Here I made this Dish on Stove top Method. I used Cast Iron Grill Pan to cook the Chicken legs. You can adjust the spicy taste according to your taste buds.  Step 1: Ingredients. <PIC> 2 Chicken legs with thigh (Skin on)1 1/2 tablespoon of Chilli powder1 tablespoon of Garam Masala Powder ( It is available in Super Markets or Indian Stores)1 teaspoon of Cumin Seed Powder1 teaspoon Ginger Garlic paste1 tablespoon of Curd1 tablespoon of Lime juice1 teaspoon of Salt1 tablespoon of Butter (divided) Step 2: Marinade the Chicken Legs. <PIC> 1. Wash the chicken and slit it with knife. ( Minimum 3 slits)2. Take a large mixing bowl, add all the ingredients (expect chicken, Butter) and mix well. ( Do not add water)3.Take a chicken leg and rub it in the mixture. Repeat the same for another leg.4. Cling wrap the chicken bowl and Keep it in fridge. Marinade the chicken for 6 hours or overnight.  Step 3: Grill It Up!. <PIC> 1. Heat the grilling pan over medium Flame.2. Once it heated, melt butter on the pan. Place the chicken legs on the Pan.3. Every 15 minutes, flip the chicken to other side and grill it.4. Cook it for about 1 hour or until the outer skin of the chicken looks brown. Step 4: Grilled Chicken Legs Are Ready to Serve. <PIC> 1. Serve the chicken with some slices of Purple onions and Tomatoes!!


Question: What ingredients do I need to combine to create the marinade for 'Spicy Grilled Chicken Legs'?

To make 'Spicy Grilled Chicken Legs,' combine 1 1/2 tablespoon of Chilli powder, 1 tablespoon of Garam Masala Powder, 1 teaspoon of Cumin Seed Powder, 1 teaspoon of Ginger Garlic paste, 1 tablespoon of Curd, 1 tablespoon of Lime juice, and 1 teaspoon of Salt in a large mixing bowl, then mix well.<PIC>


Question: What’s the best way to whip up a quick and delightful fondue using a simple tea cup setup?

Introduction: Five Minute Fondue Pot. <PIC> Craving for a late night fondue snack? If you have a garage shop, you can make a quick and easy tea cup fondue in minutes. What you need: Material:Tea cupCandleNails or screws, longScrap piece of plywoodTools:Drill and screw driverVice or a work piece holderWarning: Make sure you have a way to secure the work piece for drilling through wood! Step 1:  Make the Base. <PIC> I use a piece of scrap ply wood and some long wood screws (3") to create a base by screwing through the plywood to make "legs." Place it nails side up.  Step 2: Add Candle. <PIC> Add a tea light candle in the middle of the plywood base, surrounded by the screws, Step 3: Add Tea Cup, and Enjoy. <PIC> Add a tea cup on the screws/legs and your favorite fondue ingredients. Enjoy!


Question: How should I construct the base for 'make-a-quick-easy-small-fondue-pot-in-five-minutes' using plywood and screws?

To construct the base for 'make-a-quick-easy-small-fondue-pot-in-five-minutes,' use a piece of scrap plywood and long wood screws (3") to create a base by screwing through the plywood to make 'legs.' Ensure that the base is placed nails side up.<PIC>


Question: What is the process for making a delicious brussels sprout salad that highlights their flavor?

Introduction: Brussels Sprout Salad. <PIC> This brussels sprout salad falls under the category of "ugly but tasty" - it's absolutely delicious, but it is nearly impossible to make it look nice.
If you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon. Step 1: Ingredients:. <PIC>
		pound of brussels sprouts
		red wine vinegar OR fresh lemon juice
		4-5 strips of bacon
		2-3 cloves of garlic
		salt and pepper Step 2: Prep Work!. <PIC> Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.
Cut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)
Mince your garlic. Step 3: Cook the Sprouts. <PIC> Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.
Turn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat. Step 4: Add the Vinegar and Bacon. <PIC> Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.
At this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D Step 5: Taste Testing and Finishing!. <PIC> Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve!
It's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)


Question: In the preparation of 'Brussels Sprout Salad,' how should the bacon be cooked, and what should be done with the bacon fat after cooking?

In the preparation of 'Brussels Sprout Salad,' the bacon can be cooked however you prefer, whether well done or fatty, and after cooking, it is important to leave the fat in the pan for now.<PIC>


Question: What is the process for preparing the avocado for the 'CARTS Nachos' dish?

In the recipe for 'CARTS Nachos,' the process for preparing the avocado involves slicing it right around the middle and then removing the pit, so it can be easily scooped out.<PIC>


Question: What is the process for creating a molecular burger with ketchup and mustard caviar?

Introduction: The Molecular Burger W/ Ketchup and Mustard Caviar. <PIC> One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar AgarDirections:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/


Question: What steps should I follow to prepare the ketchup mixture for making 'the Molecular Burger' before dripping it into the cold vegetable oil?

To prepare the ketchup mixture for making 'the Molecular Burger,' combine 2/3 cup ketchup, 1/4 cup water, and 1 packet of Agar Agar in a saucepan, then stir and bring it to a boil.<PIC>


Question: How should sesame seeds be toasted for the 'Sesame Seeds and Corn Flakes Snaps,' and how long should they be cooked?

The sesame seeds for the 'Sesame Seeds and Corn Flakes Snaps' should be toasted on low-medium heat for 2 or 3 minutes until they are fully crunchy.<PIC>


Question: What’s the best way to prepare a delicious sweet spaghetti dish featuring bananas and cocoa?

Introduction: Spaghetti Bananara - Sweet Banana Spaghetti. <PIC> Today, when I came back from school, hungry, I got one of those really stupid/awesome ideas.So I decided that maybe, after roaming this site for a few years, it was time to post my first instructable!Also I somehow found out contests are now open for almost the whole world, which is awesome, so I am also entering this to the "Cooking for one" contest to celebrate.I only have my mobile phone with me, so I'm sorry for the photo quality.But, back to the original idea.Sweet spaghetti. With bananas. And cocoa. And coconut. Also a little spicy. Behold, the Spaghetti bananara. Yes, that is quite a stupid modification of 'carbonara'.First, you need to cook yourself some spaghetti. I used half hard wheat and half wholegrain. Throw them in boiling water with a little salt and a bit of butter. Boil for maybe 8min, until desired consistency, then strain.Then cut two bananas into slices. Put them on a pan. Add enough butter, shredded coconut, cocoa (I would have used pure cocoa powder, but only had instant cocoa drink powder, which also contains some sugar and tons of all the stuff they put in industrial food for no apparent reason) and ground cayenne/chilli pepper to taste. Add enough so you can feel it, why put it in otherwise? You don't need to add any sugar, the bananas are sweet enough for themselves.Start roasting this. Mix well, so the bananas are covered with butter, cocoa and coconut mixture.Roast and mix all the time. Bananas will soften and lose their shape, which is what we want.When there's something a little closer to a sauce than to sliced banana on your pan, pour it over your spaghetti like you would a regular sauce. You can top it with sour cream for example, but I had none, so I didn't.Now enjoy the genius of cooked bananas with the genius of spaghetti, all on one plate.I must say this idea was a little more on the "awesome" than on the "stupid" side.Substitute butter with coconut oil for vegan.Substitute wheat spaghetti with gluten-free pasta for gluten-free.Substitute cocoa drink powder with pure cocoa powder for sugar-free.Substitute flame with cool winter breeze for raw.Substitute spaghetti bananara with water for not hungry.I'll be happy to read your comments.If you liked these sweet spaghetti and/or my first instructable, you can also vote in the contest. Thank you for reading, ;)


Question: How should the bananas be prepared and cooked for 'Spaghetti Bananara'?

To prepare the bananas for 'Spaghetti Bananara,' you should cut them into slices and place them in a pan. Then, add sufficient butter, shredded coconut, cocoa, and ground cayenne or chili pepper. Roast this mixture while continuously stirring until the bananas soften and achieve a sauce-like consistency.<PIC>


Question: What steps should I follow to prepare the rhizomes for shredding in 'Pickled Curcuma With Honey'?

To prepare the rhizomes for shredding in 'Pickled Curcuma With Honey,' you should wash them using disposable gloves to prevent staining, scrub them with a brush, and remove any black parts with a knife.<PIC>


Question: What is the best way to prepare a delicious Cheesy Chocolate Banana dessert that combines flavors beautifully?

Introduction: Cheesy Chocolate Banana. <PIC> Hello Everyone!. Now, from my Instructables, i will upload a delicious recipe, how to make "Cheesy Chocolate Banana". And did you know?? The taste is super DELICIOUS!!!!!!. This recipe is one of inovations from banana. This healthy food is super easy and really fast for make. This food is suitable as a dessert. Do you want to make it?Ok now, you just follow the instructions. Step 1: The Ingredients Is. <PIC> • The main Ingredients is Banana.• Cheese• Choco rice• Butter• And if you like it, you can using sweetened condensed milk for toppingTools for make it:• Flat Pan• Plate• Spoon• Cheese grater• Knife• and any tools maybe you need. Step 2: The Banana. <PIC> Take the banana and squash it slowly , DON'T Brake it!!. after squash all of banana open the banana and take the banana. Next we need to grill the banana, so you need to look the next step. :n) Step 3: Grill the Banana. <PIC> 1. Turn on the stove and use a medium fire2. Add butter to the pan and place the banana to the pan3. Grill the banana and back and forth the banana using spoon4. After the banana change the colors to golden color, take the banana and turn off the stove.5. Place all of the banana to the plateNext step is add the toppings! Step 4: Toppings. <PIC> 1. Take the knife and cut the banana2. Grate the cheese to all of the banana3. Add choco rice to the top of the cheese4. Next, Add again the cheese5. If you want it, you can add sweetened condensed milk for toppingAfter all, The Cheesy chocolate Banana Is Finish and ready to served!!!Thanks for look my works, I hope you enjoy my works!!please like, subscribe and share for more projectsThanks!!!!


Question: What are the specific steps for grilling the banana when making 'Cheesy Chocolate Banana'?

To grill the banana for 'Cheesy Chocolate Banana,' you should turn on the stove to a medium fire, add butter to the pan, place the banana in the pan, and grill it while turning it back and forth with a spoon. You should watch for the banana to change to a golden color before removing it from the heat.<PIC>


Question: What are the steps and ingredients involved in creating the cheeseball stomach for the Halloween Human Torso Appetizer?

To create the cheeseball stomach for the Halloween Human Torso Appetizer, you need to use 1 1/2 boxes of softened cream cheese and a couple handfuls of cheddar cheese. Mix these with onion powder, garlic powder, cayenne, Italian seasoning, paprika, salt, and pepper. Once combined, shape the mixture into the form of a stomach and refrigerate it to firm up.<PIC>


Question: What’s the best way to whip up a delightful Dutch Baby pancake for a special breakfast or dessert?

Introduction: Dutch Baby. <PIC> This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple! I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!The recipe:www.vespresso.cooking/en/Dutch-Baby Step 1: Prepare the Ingredients. <PIC> Ingredients (for 2 servings):3 large eggs   185ml milk – 3/4 cup   75g all-purpose flour – ½ cup + 1 Tbsp   60g brown sugar – 1/4 cup   ½ tsp vanilla extract   1 tsp lemon zest, grated (preferably organic)   ¼ tsp salt   30g butter – 2 Tbspfor serving: 2 Tbsp mascarpone cheese   fresh strawberriesTools:a blender or a food processor    a cast iron skilletAbbreviations:tsp = teaspoon   Tbsp = tablespoon Step 2: Preheat the Oven and Prepare the Batter. <PIC> Preheat the oven at 400°F / 204°C (gas mark 6). When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven. In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk. Step 3: Pour the Batter in the Hot Skillet. <PIC> Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges. Step 4: Serve. <PIC> Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.


Question: How should the ingredients be blended together for making a 'Dutch Baby,' and is there an alternative method for combining them?

To make a 'Dutch Baby,' the ingredients should be blended in a blender for about 30 seconds, or until the batter is smooth and creamy. An alternative method mentioned for combining them is to use a large bowl and a whisk.<PIC>


Question: What’s the best way to whip up a delicious eggless peanut butter brownie that everyone will love?

Introduction: Eggless Peanut Butter Brownie. <PIC> One friend invited us for dinner and I thought of making this Eggless Peanut Butter Brownie for dessert. This is the first time I made eggless so was little worried but was very happy how it turned out. It was so soft and moist. It was delicious. Please try it. Thank you. Step 1: Ingredients. <PIC> Plain Flour - 2 CupsUnsweetened Cocoa Powder - 1.5 Cups Unsalted Butter - 1 Cup Peanut Butter - 1 CupWalnut - 1 CupYogurt - 1/2 Cup Cream - 2 tsp Sugar - 1.5 Cup (adjust to taste) Baking Powder - 1.5 Tsp Baking Powder - 1/2 Tsp Vanilla Extract - 1tsp Warm Water - 1/2 Cup (adjust to get the right consistency)Salt - a pinch Step 2: Peanut Butter Brownie Preparation Steps. <PIC> Sieve all the dry ingredients except sugar (i.e., flour, cocoa, baking powder, baking soda) so there are no lumps. Mix well so it forms a uniform mixture.Mix the wet ingredients including sugar (i.e., butter,peanut butter and vanilla extract). You can use a hand mixer or a blender.Fold in yogurt to the mixture. Also mix some crushed walnuts.Mix the dry and wet ingredients we prepared above. Don't over mix. Just fold in.Add fresh cream.Add warm water.Add more sugar if required.Grease a cake pan.Pour the brownie mixture into the pan. Give it a tap so any air bubbles can escape.Spread some crushed walnut on topDrizzle some melted peanut butter on top as well.Bake the brownie in a preheated oven at 350degree F for 15-20mins. Cool to room temperature and cut into pieces. It is best when cold.The Eggless Peanut Butter Brownie is ready!


Question: In making 'Eggless Peanut Butter Brownie,' what specific steps should be taken with the dry ingredients before incorporating them into the wet ingredients?

In making 'Eggless Peanut Butter Brownie,' the dry ingredients such as plain flour, unsweetened cocoa powder, and baking powder should be sieved to eliminate lumps and then mixed well to create a uniform mixture before combining them with the wet ingredients.<PIC>


Question: What is the process for creating a delicious five-nut butter from a mix of nuts?

Introduction: 5 Nut Butter (peanut Butter). <PIC> I decided to make peanut butter as cheap as possible, buying all ingredients from my local 99p store. But they didnt have any raw peanuts on their own so decided to buy 3 150g bags of raw mixed nuts (Cashew, Brazils, Hazelnuts, Almonds and Peanuts) and see what happened. For this instructable you will need: 3 x 150g bags of raw mixed nuts A tablespoon of honey Oil of choice (I used a culinary oil of Sunflower and virgin olive oil. Not bad from a 99p shop!!) Salt  Equipment needed: A blender and a spoon! Step 1: . <PIC> STEP 1 Put all the nuts into a mixing bowl and drizzle over a little oil and coat all the nuts. I prefer to leave the skins on the nuts as a) its alot quicker, and b) for the extra goodness. Its totally your call if you want to faff around and skin them Now lay these nuts onto a flat oven tray lined with baking paper (See pic). Sprinkle a little salt over all the nuts. Roast in the oven at 180c or 350f for 20 mins. Then leave on the side for 30 mins to cool. Have a brew while waiting as there's no more you can do for now Step 2: . <PIC> STEP 2 Once cooled, the nuts can be put into the blender. Add about 1 1/2 tablespoons of oil and 1 measured tablespoon of honey. Blend and add oil as needed for desired consistency. This took me around 15 mins to complete because, as you can imagine, nut/peanut butter has a tendency to stick! So open the blender and scrape around the edges as many times as needed until its how you like it. I also added another pinch of salt but that is personal preference Step 3: . <PIC> Once desired consistency is met, spoon into jars and you're done! I really enjoyed the flavour of this spread. You can taste all 5 of the nuts in it and sets it apart from other nut butters. From this amount of nuts, I managed to make a jar and a half in regular jam sized jars. I hope you enjoy making this. Its my first instructable so please leave a message and let me know what you think :-)


Question: What are the steps for preparing the nuts before blending them in the recipe for '5 Nut Butter (peanut butter)'?

To prepare the nuts for making '5 Nut Butter (peanut butter),' put all the nuts into a mixing bowl, drizzle a little oil over them to coat, spread them onto a flat oven tray lined with baking paper, sprinkle salt over them, and roast in the oven at 180°C or 350°F for 20 minutes. After roasting, allow the nuts to cool for 30 minutes.<PIC>


Question: What is the best way to prepare delicious blueberry crepes filled with a creamy blueberry Greek yogurt?

Introduction: Blueberry Crepes With Blueberry Greek Yogurt. <PIC> I love the delicious dessert, well anytime really, French origin recipe of Crepes. Yum! There is nothing better to fight away those blues, than these Sweet Blueberry Stuffed Crepes. Enjoy this video from the Chobani Challenge using delightful Blueberry Greek Yogurt. Step 1: Quick and Easy How to Video:.  Step 2: Ingredients. 1 1/3 Cups Milk3/4 Cup All-Purpose Flour2 Eggs1 Teaspoon Lemon Juice1 Teaspoon Vanilla Extract2 Tablespoon Butter, melted1 1/2 Cups Blueberries¼ Cup Honey1 1/2 Cups Greek Yogurt, Blueberry Step 3: Instructions. 1. Blend milk, flour, eggs, honey, lemon juice, and vanilla extract in a food processor or blender until smooth.2. Heat a skillet on medium heat.Brush a coat of melted butter over the bottom and sides of the pan.3. Pour ¼ cup of batter into the center of the pan, twirling the pan so the batter spreads evenly.4. Cook for 30 seconds until crêpes pull away from the sides of the pan.5. Gently flip the crêpe over with a rubber spatula and cook for an additional 20 seconds.6. Remove from heat and transfer to a plate.7. Repeat cooking the crêpes until all the batter has been used.8. Set the cooked crêpes aside.9. Rinse and clean the same pan. 10. Heat the blueberries, and yogurt.11. To assemble and fill the crêpes, scoop 1/3 cup of blueberry mixture in the center of the crêpe from side to side.12. Tuck the side ends over the yogurt about 1-inch in.Fold the opposite sides over each other to form a wrap.13. Finish each crêpe off with a dash of blueberry mixture. Step 4: Nutrition Facts. Calories: 400Fat: 13GProtein: 12GCarbs: 60G


Question: What is the process for assembling and filling the crêpes with the blueberry mixture in the 'Blueberry Crepes With Blueberry Greek Yogurt' recipe?

To assemble and fill the crêpes with the blueberry mixture for 'Blueberry Crepes With Blueberry Greek Yogurt,' you should scoop 1/3 cup of the blueberry mixture into the center of the crêpe from side to side, tuck the side ends over the yogurt about 1-inch in, and fold the opposite sides over each other to form a wrap. Finally, finish each crêpe with a dash of blueberry mixture on top.<PIC>


Question: What are the essential steps to create perfect chocolate chip cookies that are soft and chewy inside?

Introduction: How to Make Perfect Chocolate Chip Cookies. <PIC> I've tried dozens of variations on the chocolate chip cookie over the years, and this one is by far the best! DISCLAIMER: This recipe was adapted from The Professional Pastry Chef: Fundamentals of Baking & Pastry, by Bo Friberg. HLPERRY is not responsible for the outcome of any recipe. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients.
Perfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy  on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or  too-crisp cookies, and these turned out just like they do at your favorite bakery.
Difficulty: Average
Yield: 48 cookiesINGREDIENTS:
9 ounces of unsalted butter, room temperature
6 ounces of light brown sugar
6 ounces of granulated sugar
2 eggs
1 teaspoon vanilla extract
13 ounces bread flour
1 teaspoon salt
1 teaspoon baking soda
12 ounces of semisweet chocolate chipsWHAT YOU'LL NEED (or what will make your life easier):
hand or stand mixer (dough hooks recommended but not necessary)
large mixing bowl
cutting board
sifter
wooden spoon
sheet pans
parchment paper
knife
spatula
cooling rack Step 1: Step One: Cream the Butter & Sugar. <PIC> Preheat oven to 375 degrees.
Beat the butter, brown sugar, and granulated sugar together, using the dough hook at medium speed (I've used regular mixer attachments with no problems). Add the eggs and vanilla.  Step 2: Step Two: Add Dry Ingredients. <PIC> Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips (and walnuts, if desired). Dough should easily come together and form a ball. Step 3: Step 3: Divide the Dough. <PIC> Divide the dough into 3 equal pieces, approximately 1 pound each. Roll each piece into a rope 16 inches long and cut each rope into 16 equal pieces.
I like to line up a tape measure with my rope of dough and mark it at one-inch intervals, then slice. Step 4: Step Four: Get Ready to Bake!. <PIC> Place the pieces, cut side up ( you do not need to roll the pieces round),  on sheet pans lined with parchment paper. Stagger the cookies so they do not bake together. These cookies end up being 2 1/2 - 3 inches in diameter. Step 5: Step Five: the Finish Line. <PIC> Bake the cookies until just done, about 10 minutes. The cookies should still be a bit sticky in the middle and just slightly brown at the edges. In my experience, if you let the tops get too brown, you're going to have a very crunchy cooky once they cool! If that's your jam, so be it, but consider yourself warned :)
I like to move the cookies to a cooling rack after a few minutes, to completely cool. Then, you can store them in an airtight container for a few days (if you have any left).
Enjoy your cookies!


Question: After baking 'Perfect Chocolate Chip Cookies,' what should you do to cool them, and how can you store them?

After baking 'Perfect Chocolate Chip Cookies,' you should move them to a cooling rack after a few minutes to allow them to cool completely. You can store them in an airtight container for a few days if you have any left.<PIC>


Question: In the preparation of 'Easy Chocolate Peanut Butter Mug Cake (eggless),' how do you mix the dry and wet ingredients?

In the preparation of 'Easy Chocolate Peanut Butter Mug Cake (eggless),' you first mix the dry ingredients, which include flour, cocoa powder, sugar, baking powder, and salt in a microwave-safe, medium-sized mug. Then, you add the wet ingredients, which are milk and vegetable oil, and mix them together.<PIC>


Question: What is the process for making Lauki Ka Achar that transforms bottle gourd into a delicious pickle?

Introduction: Lauki Ka Achar (Bottle Gourd Pickle) Recipe. <PIC> The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle. Step 1: Recipe. Ingredients: Cut Lauki (Bottle Gourd) – ½ kgsMustard Oil – 2 tablespoonsMustard seeds powder – 1 ½ tspSalt. Red Chilly powder, Coloured red chilly powder, Turmeric powder – As per tasteMethod:Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. Mix all ingredients and store in glass jar. Keep it sunlight for 2-3 days till we get the required sourness. Once ready serve with roti.


Question: For making 'Lauki Ka Achar (Bottle Gourd Pickle),' how long should the cut pieces of Lauki be immersed in boiling water, and what should be added to it?

To make 'Lauki Ka Achar (Bottle Gourd Pickle),' the cut pieces of Lauki should be immersed in boiling water for 5-10 minutes, with turmeric powder added to the water.


Question: What is the best way to prepare delicious chipotle chilies mushrooms to warm up during winter?

Introduction: Chipotle Chilies Mushrooms. <PIC> Great in this cold winter! Step 1: Method. <PIC> 2 chipotle chilies450 g white button mushrooms, skinned4 tbsp oil1 onion, chopped2 garlic, crushed/mincedfresh coriander for garnishSoak chilies in hot water for 10 mins, drain and cut off the stalksSlit chilies and scope out the seeds then chop nicelyTrim mushrooms and clean them (if they are huge, cut them in half, otherwise leave them as is)Heat oil, add onion, garlic, chilies and mushroomsStir fry for 6-8 minutes, coating evenly until onion is tenderSpoon into plate and garnish with corianderNote: you can also chop some coriander and mix with mushroom at the very end Enjoy~


Question: What specific steps should be taken to prepare the chipotle chilies before cooking 'Chipotle Chilies Mushrooms'?

For making 'Chipotle Chilies Mushrooms,' the chipotle chilies should be soaked in hot water for 10 minutes, drained, and then the stalks cut off. They should then be slit to scope out the seeds and chopped nicely.<PIC>


Question: How do you prepare the crust for the 'English Toffee Cappuccino Pie' before baking?

To prepare the crust for the 'English Toffee Cappuccino Pie,' unroll the Pillsbury pie crust and carefully place it on your glass pie plate. If the pie crust requires pre-buttering, you should butter the glass container, but the one I used did not need it. After placing the crust in the dish, bake it at 450°F for 13 minutes.<PIC>


Question: What is the overall process for creating a fun PB & Banana Piggy Sandwich for kids?

Introduction: PB & Banana Piggy Sandwich. <PIC>
          This is a fun sandwich for the kids to help make. Fill it with their favorite fillings.IngredientsRhodes™ Dinner Rolls, thawed but still cold1 egg, beaten  raisins  peanut butter  bananaInstructionsCombine 2 rolls and flatten into a 5-inch oval. Place on a sprayed baking sheet. Cut another roll in half. Flatten one of the halves into a 2 1/2-inch circle for the nose. Use a straw to make nostrils (enlarge holes because they will shrink). Place nose on the face. Flatten the last half into a 3 1/2 x 2-inch rectangle. Cut the rectangle in half diagonally making 2 triangles. Place triangles at the top of the face and fold the points over to make the ears. Press raisins into the face for eyes. Brush everything with beaten egg. Repeat to make as many sandwiches as desired. Allow to rise 15 minutes. Bake at 350°F 15-20 minutes or until golden brown. Cool, slice and fill with peanut butter and banana.  Video Instructions At: http://www.rhodesbread.com/recipes/view/2287


Question: How should the rolls be prepared and shaped to create the piggy's face and ears in the PB & Banana Piggy Sandwich?

To create the piggy's face in the PB & Banana Piggy Sandwich, combine 2 rolls and flatten them into a 5-inch oval for the face. For the nose, take another roll, cut it in half, flatten one half into a 2 1/2-inch circle, and use a straw to make nostrils. For the ears, flatten the other half into a rectangle, cut it diagonally to form two triangles, and fold them over the top of the face.<PIC>


Question: What steps should I follow to prepare the chicken for breading in the Chicken Parmesan Sandwich recipe?

To prepare the chicken for breading in the Chicken Parmesan Sandwich recipe, first crack the eggs in a wide, shallow container and beat them well. Then, in another container, combine the parmesan, flour, and Italian seasoning, mixing well. Taste the mixture and adjust the seasoning as needed, avoiding adding salt since the breading is already salty.<PIC>


Question: What ingredients are needed for the filling of 'Soft Cinnamon Rolls,' and how should they be mixed?

To make the filling for 'Soft Cinnamon Rolls,' you will need icing sugar, butter, and cinnamon powder. Mix the icing sugar with the butter using a whisk until the mixture is smooth, and then add the cinnamon into the mixture until it is uniform.<PIC>


Question: In the preparation of 'Turtle Icebox Cookies,' what are the two types of dough created and how are they made?

In the preparation of 'Turtle Icebox Cookies,' the two types of dough created are green matcha cookie dough and white vanilla cookie dough. The green matcha cookie dough is made by combining 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder with one third of the creamed butter and sugar mixture until a dough forms. The white vanilla cookie dough is prepared by mixing 1 1/2 cups flour with the remaining two thirds of the creamed mixture until a dough forms.<PIC>


Question: What is the first step to prepare the dough for 'Blue Popping Candy Donut Balls' after mixing the ingredients?

After mixing the ingredients to create the dough for 'Blue Popping Candy Donut Balls,' the first step is to knead the dough, cover the bowl, and let it stand for 45 minutes or until it has doubled in size.<PIC>


Question: Why is it important to use a scale when making bread in the 'Tools for Better Bread' recipe?

Using a scale when making bread in the 'Tools for Better Bread' recipe is important because it ensures precision in measuring ingredients. Accurate measurements are crucial for successful bread baking since even a few grams can significantly affect the outcome of your bread.<PIC>


Question: What is the required state of the caramel for the frosting in 'Caramel Banana Chocolate Cake' before it is mixed?

For the frosting in 'Caramel Banana Chocolate Cake,' the caramel should be completely cooled so that it is fairly hard and the butter has solidified. If it's still soft or runny, it needs more cooling time. Once it is properly cooled, it can then be mixed until it becomes light brown and creamy.<PIC>


Question: What’s the best way to create delicious pineapple-almond upside down cookies that capture the essence of classic cake flavors?

Introduction: Pineapple-Almond Upside Down... Cookies!. <PIC> The moist, delicious yumminess of classic Pineapple Upside Down Cake has been captured ...  in a Cookie!
They're like a little taste of Springtime to brighten the Winter blues.
Happy New Year... Enjoy! Step 1: Ingredients, Tools and Prep Work. <PIC> This recipe makes approximately 2 dozen cookies.Ingredients:
2 1/2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter-softened
3/4 cup White Sugar
2 Eggs
1/3 cup Sour Cream
2 Tablespoons reserved Pineapple Juice
1 teaspoon Vanilla extract
Sliced Almonds
Maraschino Cherries
1 - 28 oz can of Pineapple rings- drained- juice reserved.
1/4 C Brown Sugar- packed
1 teaspoon Light Corn SyrupTools:
Electric Mixer
Nonstick Baking mat (Silpat) or parchment paper
Whisk
Mixing BowlsPrep work:
Remove the pineapple rings from the can. Place them on a paper towel and gently pat dry. (Save the canned juice.) Cut each ring into small wedges as pictured. Place in a bowl. Add brown sugar and Corn syrup. Toss to coat.
Drain maraschino cherries on a paper towel. Cut in half.  Place the cherries on the baking sheet, domed side-down. Space them about 4-5 inches apart.  Lay the almond slices in a circular, flower-fashion around the cherry. Follow suit with the pineapple wedges, using 5 per cookie.
These cookies do not spread very much but give yourself plenty of room on the first batch so you can better gauge the spacing.
Motorhome living requires me to bake in a Toaster Oven. I started with 4 cookies on a sheet and found I could fit 6 if I was careful.
Next Step---> Batter preparation---> Step 2: Mix and Bake. <PIC> Preheat Oven to 325 degrees
Whisk the flour, baking powder and salt together in a medium bowl.  Set aside.
In a larger, deeper bowl,  use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.
One ingredient at a time, add eggs, sour cream and vanilla. Mix the batter  thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.
1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well.
Spoon the batter into a pastry bag or ziplock baggie.  Snip off about 1/3" from the corner.
Begin at the cherry center and slowly pipe the batter outward  in a spiral. Leave about 1/4" of pineapple wedges uncovered to allow for spreading.
Bake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.
Allow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.
Serve at room temperature. Step 3: Serving Suggestions:. <PIC> On day 1, these cookies will hold their shape beautifully.
On day 2 they are softer and more difficult to hold in your fingers.
The delicious solution?
Plate your cookies, top with a generous dollop of whipped cream and eat them with a fork!


Question: What is the proper technique for piping the batter onto the baking sheet when making 'Pineapple-Almond Upside Down Cookies,' and what precautions should I take regarding the pineapple wedges?

To make 'Pineapple-Almond Upside Down Cookies,' you should begin at the cherry center and slowly pipe the batter outward in a spiral. It's important to leave about 1/4" of the pineapple wedges uncovered to allow for spreading.<PIC>


Question: What’s the best way to create a delicious chocolate cherry dump cake for gatherings with friends?

Introduction: Chocolate Cherry Dump Cake. <PIC> Are you going to a potluck or having some friends over and you need an easy dessert? Oh and you want it to taste fancy too? Well, here is a fun little twist on a classic dump cake recipe to help you out! Step 1: You Will Need:. <PIC> To make your very own super delicious and amazingly awesome dessert, you will need: 9x13 (or slightly larger) baking dish Oil or cooking spray At least 20 ounces (up to about 40) of cherry pie filling Vanilla extract 2 sticks butter Mini chocolate chips 1 box light colored cake mix (yellow, white, or lemon for sure work) Measuring spoons, butter knife, and large spoon for stirring Optional: Pecans or other nuts for topping (not shown in this 'ible) Step 2: Filling. <PIC> Preheat your oven to 350 degrees Fahrenheit. Coat the bottom and sides of your baking dish with cooking spray or oil. I actually was so excited to make this that I forgot to do it - it does make clean up a lot easier later. Dump in your cherry pie filling. I only used about 20 ounces of filling in this dump cake. It was tasty, and everyone liked it, but I thought it could have used a better filling-to-cake ratio. Add about 1 Tablespoon of vanilla extract, a little more or a little less to suit your taste. I wouldn't go too much less though. Finally, add 1/3 to 1/2 cup or so of mini chocolate chips. Add the larger amount if you use more than 20 ounces of cherry pie filling. Or if you just REALLY like chocolate :) Now stir it all up to get the vanilla and chocolate chips mixed in, and smooth it out along the bottom of your baking dish. Step 3: Topping. <PIC> Now for the dumping of the cake! Take your box of cake mix, and dump the whole thing on top of the cherry pie filling mix! w00 for cooking! Gently smooth the cake mix out over the entire dish, all the way to the sides, breaking up any big clumps as you go. Gently is important, you don't want to incorporate the cake mix with the pie filling mixture. Slice your two sticks of butter and place all along the top. You don't have to cover every bit of cake mix, but you do want to have even coverage without huge gaps. If you are going to add nuts for topping, add them at this point. Usually I've seen nice neat rows of pecans rather than a sprinkling of chopped nuts - but feel free to play with it a bit!  Step 4: Cooking. <PIC> Pop your baking dish, uncovered, in your preheated oven for 45 minutes to an hour. Start checking it at the 45 minute mark. This was my cake at 45 minutes. It is just starting to get golden, but it is still a little gooey looking. You want to see a nice, relatively even golden across the top. It should look slightly "crispy" rather than slightly "wet". My cake took about 52 minutes to be done. Your oven may vary. Step 5: Enjoy!. <PIC> When your cake looks nice and golden and ever so slightly crispy, take it out and let it cool a little bit. This is delicious warm, room temp, or straight from the fridge as leftovers! I hope you enjoy this easy, yummy twist on a classic dump cake! What other variations do you like?


Question: In the 'Chocolate Cherry Dump Cake' recipe, what do you need to do with the cherry pie filling before adding the cake mix?

In the 'Chocolate Cherry Dump Cake' recipe, you should dump in your cherry pie filling, add about 1 Tablespoon of vanilla extract, and then add 1/3 to 1/2 cup or so of mini chocolate chips. After that, stir everything together to mix in the vanilla and chocolate chips and smooth it out along the bottom of your baking dish.<PIC>


Question: What’s the best way to prepare a delightful green pea dip that will impress my guests?

Introduction: Easy Dip 3.. <PIC> This is a third in our series of easy dips. This time we will use green peas as the base. Step 1: Ingredients.. <PIC> Ingredients:
2 - cans green peas.
1/2 - diced onion.
1 - diced Roman tomato or a can of pre-sliced tomatoes.
1 - clove minced garlic.
2  - tablespoons or so or lemon and or lime juice
Spices:
Oregano.
Basil.
Salt.
Pepper.
Cilantro or Italian parsley.
Optional:
1/2 - diced bell pepper. Step 2: Get Dicey.. <PIC> Dice your tomato, onion, bell pepper, and garlic.
Be sure to drain the tomatoes well. Step 3: Mash It Up.. <PIC> Drain the liquid from the can of peas into the sink or other disposal means leaving the peas in the can.
Empty the peas into a bowl.
Using a potato masher pulverizer the peas to your favorite consistency.
Add the other ingredients and spices and then gently fold together.  Step 4: Serve.. <PIC> Add the chips and eat.


Question: In the preparation of 'Easy Dip 3,' which ingredients do I need to dice in Step 2, and what should I do to the tomatoes beforehand?

For making 'Easy Dip 3,' you need to dice the tomato, onion, bell pepper, and garlic in Step 2. Before dicing, the tomatoes should be drained well.<PIC>


Question: What’s the process for creating an easy food dehydrator using recycled materials?

Introduction: Easy Food Dehydrator. <PIC> Please consider voting for this Instructable if you like it :-)My family and I are planning to go on a hike for a couple of days. I got an idea to make a food dehydrator out of recycled parts so we could make food that is lightweight and preserves well. Dehydrated food could also come in handy in a survival situation.For this project you will need: An ice cream box (prefrerably somewhat like mine). A fan (salvaged from an old printer). A power adapter. Spray paint (optional). Let's get started! Step 1: Cut. <PIC> Take your ice cream box and place the fan on top of it. Now start drawing a line around your fan. When you are done lift the fan off and start cutting. Make sure to cut inside of your line so the fan can sit on the edges. Step 2: Spray Paint (optional). <PIC> If you want your box uniform you might want to spray paint it (I chose light grey). Start by covering the hole with cardboard and tape it down. Next take your box outside and lay it on some newspapers. Now you can start spraying it. Do a few thin coats and let it dry a bit in between. Let dry in a ventilated area. Step 3: Hot Glue. <PIC> Once the paint has cured take the box inside, you're now ready to glue the fan on the lid. This one is pretty self explanatory, just put a line of hot glue all around the hole and place your fan in it. Important: make sure that the fan is facing the right way, so it blows air into the box when it's powered. I did that mistake and tried to just switch the polarity but then the fan would not spin. Step 4: Drill. <PIC> Along the bottom of the box mark out where you are going to drill out the holes. When you are done you may proceed to drilling. You will have to scrape out the excess plastic and clean up every hole. Step 5: All Done!. <PIC> Congratulations, you have finished making your very own dehydrator. To operate it place your food of choice inside on a wire rack, hook it up to the power adapter and put in a warm place (maybe on a radiator). Now you can start experimenting with different dried foods! I recommend trying beef jerky, apples, yogurt and soup. Feel free to vote if you liked ;-)Have fun!


Question: When making the 'Easy Food Dehydrator,' how should the fan be positioned when gluing it onto the lid?

When making the 'Easy Food Dehydrator,' the fan should be positioned so that it blows air into the box when powered.<PIC>


Question: What’s the best way to create that delicious sweet and salty popcorn mix everyone loves?

Introduction: Sweet and Salty Popcorn. <PIC> All you need to make this is... 		Carmel corn 		Regular and/or cheddar popcorn 		Cinnamon and sugar (Mix separately before adding to popcorn)How to mix: 		First, pop the popcorn (If needed) 		Then add your two (Or more) packs of popcorn until they are equally balanced. 		Mix the cinnamon and sugar separately. 		Now, add as much cinnamon sugar as you feel necessary, to the popcorn mix. 		After this is completed, Enjoy!


Question: In making 'Sweet and Salty Popcorn,' how should I combine the cinnamon and sugar with the popcorn?

To make 'Sweet and Salty Popcorn,' you should first mix the cinnamon and sugar separately, and then add as much of that mixture as you feel necessary to the popcorn mix.<PIC>


Question: What steps should be taken to prepare the hot dog before using the 'Extremely Dangerous Hot Dog Cooker'?

To prepare the hot dog for the 'Extremely Dangerous Hot Dog Cooker,' you should insert nails into each side of the hot dog and then place it in a bun before plugging in the device.<PIC>


Question: What’s the best way to create delightful frozen icicle candy cupcakes for a special occasion?

Introduction: Frozen Icicle Candy Cupcakes!. <PIC> Spend a snowy day making frozen Cupcakes! Okay, they aren't actually frozen...although you could freeze them. Perfect for a Frozen Princess Party--or just a yummy treat! With Blue Crystal Icicle Shards for added frostiness. Step 1: Cupcakes for Four!. <PIC> Here's a great recipe for Cupcakes for four! You know, those days where you can't justify making 24 cupcakes because you know you'll eat them all! Okay, so just 4. (except after eating them...I realized more than 4 would have been nice) 1 Egg 4 TBSP butter softened 4 TBSP sugar 2 tsp Vanilla 3 TBSP milk 1/2 cup Flour 1/2 tsp baking powder 2 pinches of salt Mix the wet ingredients, than add dry ingredients and mix! Get out 4 cupcake papers. Fill them 2/3's full. Should use all your batter! Bake 350* F for 15 minutes. Step 2: Make the Icicles!. <PIC> Now, while they are baking and cooling... make your frozen icicle shard candy! "Be careful, those icicles have been know to kill people" (name that movie) Okay, in a saucepan... add 1/4 cup sugar 1 1/2 tablespoons of corn syrup 2 tablespoons of water boil on high until it reaches 300* F or hard crack. Then add 1 drop of blue food coloring and 1/8 teaspoon of flavoring (optional) Pour it out on a silicone mat. I poured a large amount first, then little strings and strands of syrup to make the lacy frozen icicles. It will lift right up off the mat when cooled. The larger piece can be broken carefully to make crystals. Really though, be careful...hard candy can cut like glass. Step 3: Prep the Cupcakes!. <PIC> I used my Silhouette machine to cut out scallop cupcake wrappers out of damask acetate paper. Now just added a generous swirl of buttercream or your favorite white frosting and top with hard candy icicles and shards! Step 4: . <PIC> Remove the shards and icicles before giving to small children. My 5 year old was fine, but fyi. These were so fun to make and tasted great! Now I must have a Frozen Princess Party--next snow day! Check out my blog Doodlecraft for more fun!


Question: What ingredients are needed to prepare the cupcakes for 'Frozen Icicle Candy Cupcakes,' and what is the baking temperature and time?

To make 'Frozen Icicle Candy Cupcakes,' the ingredients needed to prepare the cupcakes for four are 1 egg, 4 tablespoons of softened butter, 4 tablespoons of sugar, 2 teaspoons of vanilla, 3 tablespoons of milk, 1/2 cup of flour, 1/2 teaspoon of baking powder, and 2 pinches of salt. The cupcakes should be baked at 350°F for 15 minutes.<PIC>


Question: In making 'Old Fashioned Macaroni and Cheese,' how do you layer the noodles, sauce, and cheese in the casserole dish?

To make 'Old Fashioned Macaroni and Cheese,' you will sprinkle the remaining noodles, sauce, and cheese onto the dish, in the same order as previous steps, creating a layered effect. After this, stir gently once again.<PIC>


Question: What is the process for creating your own sumac verjuice at home?

Introduction: How to Make Sumac Verjuice. <PIC> Verjuice is a wonderful addition to any kitchen.  Used mainly in French and Middle Eastern cuisines, verjuice adds a refreshing tartness without the bitterness that can be found in citrus juice or vinegar.  It has a place in anyones kitchen.   Verjuice can even be used to make a thirst quenching drink.Verjuice is typically made from unripe grapes or crabapples.  We are going to use sumac berries, which will give a beautiful red juice that can be used wherever a touch of acid is needed, whether to make vinegrettes, or deglazing pans, you will find dozens of uses for your verjuice.In the interest of full disclosure, this is rougejuice. (verjuice translates to green juice, while rouge juice translates to red juice.   Step 1: Collect Sumac Berries and Soak Them. <PIC> Warning: Do not eat any wild edibles unless you are sure of their identity.Sumac is a fairly common plant thoughtout much of the eastern and midwestern U.S.  It is a shrubby tree and easily identifies by its red berries in clusters above the foliage.  These fruit clusters are what we are after to make our verjuice.  Don't be too worried about poison sumac, for while they share a name, poison sumac has white berries, not the red ones of staghorn or smooth sumac.  Always positively identify wild foods, but sumac is one of the easier ones to identify.  You want to collect the clusters after a long dry period, as rain can wash off the acid that we are after.  Collect several bunches, leaving the large stems behind.  A few small stems are not going to hurt anything.Place your berries in a pot of lukewarm water.  Water that is hot will absorb too much tannin which makes it astringent (like overbrewed tea), while cold water takes a lot longer to collect the acid off of the berries.Rub the berries between your fingers or stir vigorously.  Let them steep in the water for 10 or 15 minutes, stirring occasionally.  Strain them through a colander or sieve, and collect the water.   Step 2: Strain Your Berries Out. <PIC> Collect the red water that drains off, and you have your verjuice.  The lovely red color is all natural, and you will find it refreshingly tart. Refrigerate it if you are not going to use it immediately, or freeze it in an ice cube tray for longer storage.   Use this in any way that you would otherwise use vinegar or lemon juice.  A dash on fish is better than a squeeze of lemon.  Pour a little into a pan after sauteing chicken, and you can make a delicious quick sauce.Or add simple syrup and soda water, or sugar and regular water and you have a thirst quencher that is high in vitamin C.  So go wild, you have a brand new ingredient to play with. We will be posting new recipes to use the verjuice soon.Enjoy and live a hands on life.handsonlife.org


Question: What are the key steps for collecting sumac berries and preparing them for soaking when making Sumac Verjuice?

To collect sumac berries for making Sumac Verjuice, gather several bunches of the red berries after a long dry period, avoiding large stems but allowing a few small ones. Then, place the berries in lukewarm water and rub them between your fingers or stir vigorously for 10 to 15 minutes to steep.<PIC>


Question: What’s the best way to prepare Boneless Buffalo Wings for a delicious game day snack?

Introduction: Boneless Buffalo Wings . <PIC> Wings are one of my FAVORITE game time snacks! These Boneless Buffalo Wings are perfect to satisfy my game-day cravings. When I have to bring something to a party, I prep these guys up ahead of time and warm them when I get there! They are really simple to make! The best part is they are made with 100% chicken breast that's baked (not fried!) for a healthier way to enjoy this yummy dish. But don't worry, healthy doesn't mean lacking flavor! These little guys are finger licking amazing! Ingredients:·       3 medium chicken breasts (about 2 pounds)·       ½ cup flour·       2 eggs·       ¼ cup milk·       1 ¼ cup bread crumbs·       1 tsp salt·       ½ tsp black pepper·       1 tsp garlic powder·       1 tsp Italian seasoning·       ½ tsp cayenne powder·       Cooking spray·       Wing sauce Step 1: Cut the Chicken. <PIC> Cut the chicken into bite sized pieces. Step 2: Flour the Chicken. <PIC> Add the flour and diced chicken into a gallon sized plastic bag.  Shake the bag around to evenly coat the chicken. Step 3: Egg Wash. <PIC> In a large bowl beat the eggs and milk. Remove the chicken from the bag, shaking off the excess flour and reserve it in the bag for later. Mix the chicken in the eggs to evenly coat each piece. Step 4: Breading . <PIC> Add the bread crumbs and seasonings to the remaining flower and shake to mix. Add the chicken to the bag, draining off extra eggs. Close the bag with a large air bubble and shake the bag around to coat the pieces. Step 5: Bake and Saucify! . <PIC> Coat baking sheets with cooking spray and spread out the coated chicken. Spray the tops of the pieces with more cooking spray. Bake in a preheated 400˚F oven for 10-15 minutes until chicken is cooked through.Put the baked chicken into a large bowl. Drizzle with wing sauce and mix to evenly coat the wings. Add more sauce as desired. Serve with a side of blue cheese and carrots/celery.


Question: What is the process for crafting an edible coffee cup inspired by Tim Hortons?

Introduction: Edible Tim Hortons Coffee Cup . <PIC> Although Tim Hortons is no longer Canadian as it was purchased by an American company, I am still a big fan, especially for their Tim Bits (doughnut bites) !This edible coffee cup is made of chocolate fudge cake with vanilla frosting. All decorations are  edible, depicting baked goods that Tim Hortons offers. The coffee beans  are baking chips with cappuccino flavor. Step 1: Method. <PIC> To make this edible coffee cup you will need:Cake and buttercream of your choice FondantFood colorsEdible penCake decorating toolsA little chocolate ganacheTim Hortons coffee cup, empty and cleanCut your coffee cup into a couple of rings (at least 5 sizes of rings), this will be your templateUsing the coffee rings as template, cut your rectangular cake (when the cakes stacked, it will be the coffee cup size and shape, with a minimum carving).Stack cakes with a little ganache in between. Adjust cakes that it should be the shape of the cup. Chill a bit.Cover cake with thin ganache, chill again, then cover with buttercream (I use vanilla).Roll flat white fondant and cover the cake with it.With brown gel food color, brush/paint the side of the cup.Color a small piece of white fondant with black gel food. Roll flat and cover the top of the 'cup' as coffee. Trim with knife/scissor.Roll a small piece of white fondant into a rope, and attach to the cup as the cup rim.Start decorating!Make the Tim Hortons logo with fondant and edible food pen. Attach to the cake by wetting the back of the logo with a little water.Make Tim Bits by coloring your fondant and shaping them into small doughnut bites/doughnut holes.Shape a fondant into doughnut, color with food color and decorate with sprinkles.Color and shape fondant into croissant and sandwich or other pastries.


Question: How do you stack the cakes to create the shape of the coffee cup in the 'Edible Tim Hortons Coffee Cup' recipe?

To create the shape of the coffee cup in the 'Edible Tim Hortons Coffee Cup' recipe, stack the cakes with a little ganache in between each layer. Adjust the cakes to ensure they take on the shape of the cup and then chill them briefly to set.<PIC>


Question: What’s the best way to prepare a delicious cold brewed coffee at home?

Introduction: Easy Cold Brewed Coffee. <PIC> Pouring hot brewed coffee over ice is a sure way to get nasty watered-down iced coffee. Refrigerating brewed coffee is hardly better. The best method to achieve a great tasting ice coffee is cold brewing. All you need is a french press, cold water, and time. I know some people say french presses are expensive, but I picked mine up for 15 bucks at Target, so go out and grab one.The best part about this coffee is that you don't need hot or ice cold water to make it, room temp water works perfectly.  Step 1: Making the Coffee. <PIC> For this I'm using a 1.1 quart French press, place 4 1/2 ounces coarsely ground coffee (Roughly 1 3/4 cup ) into the pitcher, pour a little over 3 cups of cold water to fill.Place top on (but don't press the plunger down) let steep at room temperature for at least 12 hours and up to 24. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher.Now transfer the strained coffee into a sealed bottle(keep those funky refrigerator flavors out).Refrigerate until chilled, at least 2 hours or up to 5 days. Step 2: . <PIC> For each cup of iced coffee, dilute the cold brew with an equal amount of creamer, half-and-half, milk or water. (whatever you prefer) Sweeten with sugar, equal, splenda, or any flavored syrup and top with ice.Sit back relax and enjoy smooth delicious cup of Cold brew iced coffee.Thanks for looking, If you have any questions or comments please feel free to leave them below.


Question: For making 'Easy Cold Brewed Coffee,' how long should the coffee grounds steep in the French press?

For making 'Easy Cold Brewed Coffee,' the recommended steeping time for the coffee grounds in the French press is at least 12 hours and up to 24 hours.<PIC>