Question: What is the best way to prepare a delightful benedict in a basket for breakfast?

Introduction: Benedict in a Basket. <PIC> While making my husband's lunch this morning, I found to my dismay that the loaf of bread I baked yesterday had a giant hole in the middle! I was so bummed at the idea of an entire loaf being useless, so I determined to use it up somehow. It didn't take long for me to decide that this bread was perfect for eggs in a basket (or popeye toast as many people call it). But I had already had my heart set on eggs Benedict... after a moment of deliberation I resolved to combine the two, and I have to say I was quite pleased with the outcome.  Step 1: Ingredients. Most of the ingredients you'll probably have on hand, which makes this a good lazy morning breakfast. You need:Bread; one or two slices per personEggs; depending on the hole you make in the bread, one or two per sliceButter; 1/2 Tbsp per egg plus a little more for toasting and sautéing Mushrooms; as many as you wantLemon Juice; 1/4 tsp per eggGarlicPaprikaSaltNote: the lemon juice and butter are for making hollandaise sauce, if you prefer a mix or another recipe then go for it, but I prefer to make it myself.  Step 2: Make the Toast . <PIC> Slice your pre-holed bread, or rip out the middle of some normal slices. Butter and toast one side in a pan and separate the eggs and yolks while it's toasting (unless you're not making your hollandaise sauce from scratch, then you can leave them together). When it's good and toasted to your liking, butter the other side and flip it over. Immediately pour the egg whites in the center and allow it to cook through. While that's going, dice the garlic and chop the onions. Heat up a pan of butter and sauté the garlic and mushrooms. Cover(so it stays warm) and set aside. At this point, the egg should be just about cooked (if it's not then flip it over for about 30 seconds with a spatula). Remove from the heat and also cover. Now time to make the sauce. There are many recipes, they are all similar. And mine goes like this: melt the butter(1/2 Tbsp per yolk), use a double boiler if you have one. If not, get creative; I use a ceramic bowl in a small pot with a little water in the bottom. A microwave is fine for melting the butter, but you'll need something else once you add the eggs. Once it's all melted add the egg yolks and beat vigorously with a wisk, be careful not to cook them to the point of scrambling. When the eggs and butter are well combined, add the lemon juice, salt to taste, and a little sprinkle of paprika. Continue whisking until the sauce is light yellow and about double in volume from when you first added the yolks.  Step 3: Put It All Together. <PIC> Place your pieces of toast on a plate, add salt and pepper to taste, drizzle with sauce (or smother if you like), and top with the sautéed garlic and mushrooms. If you want you can add a few other things like tomato slices, dried herbs of your choice (basil, oregano, or cilantro would be good), fruit, or slices of cheese. Feel free to change it up as you like, but this meal is best enjoyed hot, so dig in! Thanks for reading and I hope you love this delectable dish as much as I did.


Question: What is the process for making hollandaise sauce in the 'Benedict in a Basket' recipe?

To make the hollandaise sauce for 'Benedict in a Basket,' melt 1/2 tablespoon of butter for each egg yolk. Once melted, add the egg yolks and whisk vigorously, taking care not to scramble them. Then, incorporate lemon juice, salt to taste, and a sprinkle of paprika, whisking until the sauce is light yellow and has doubled in volume.<PIC>


Question: For making 'Super Mario Bros. Mini Mushrooms,' how long should you allow the candy melts to set after pouring them into the ice cube container?

After pouring the candy melts into the ice cube container, you should allow them to set for an hour.<PIC>


Question: In making 'Eggcelent Egg Drop Soup,' what ingredients do I need to combine in a medium saucepan and bring to a boil?

To make 'Eggcelent Egg Drop Soup,' you need to combine chicken broth, soy sauce, and sesame seed oil in a medium saucepan and bring them to a boil.<PIC>


Question: What is the process for making those delightful Schweddy Balls that everyone loves?

Introduction: "Schweddy" Balls for Everyone. <PIC> For those not familiar to Pete Schweddy and his Schweddy Balls click here:
http://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls
Tired of having an urge for Schweddy Balls but can't find an open Season's Eatings to buy them? Well I've cracked the one of the Schweddy family's secret recipes and I'll present my “Schweddy” Balls to you now. Remember no one can resist Schweddy Balls!
Real Schweddy Balls :
Glisten
Are Bigger then Expected
Slightly Misshapen
Delicate
Smell Good
Tender
To enjoy your own Schweddy Balls you will need:
2 lbs Trader Joes Dark Chocolate Pound Plus bars – These are high quality Belgium Chocolate
1 lb 72% Cacao Trader Joes Dark Chocolate Pound Plus Bars
1 large jar of Nuttella Hazelnut Spread
Filling Candy -All kind of choices here. I used bite sized snicker bars, Recees Peanut butter cups, and Ferro Roche candies. Peanut M&Ms, caramels, nuts, dried fruits, mixed chocolates, etc. will all work great. This is where you have a lot of room to play with your balls.
Basically we will make a thick chocolate shell and fill it with a chocolate hazelnut filling embedded with other candies.
Large Microwavable Bowl
Spoon
Metal Spatula/ Pancake turner
Sterilite Christmas Bulb Storage tray to use as a mold Step 1: Melting the Chocolate. <PIC> Break up 1 bar of the Dark chocolate and place in bowl. Microwave for 20 seconds. Stir Chocolate. Chocolate won't be melted yet but you need to set up a pattern. Microwave for 20 seconds. Stir Chocolate. Microwave for 20 seconds. Stir Chocolate. Chocolate should be starting to melt now. Keep microwaving and stirring until chocolate is melted and smooth. When it really starts melting, reduce microwave times to 10 seconds. Chocolate should be thick but pourable off a spoon. Step 2: Filling Your Depression With Chocolate. <PIC> Spoon chocolate into depressions on tray. Spoon it thicker around the top edge of the depression. The chocolate needs to be thick to build up a shell. Cover all of the bottom of the depression with chocolate. Pop into the freezer until set.
Remove from freezer. Repeat previous steps of melting chocolate and filling the depression. Freeze.
Remove from freezer. By now there should be a fairly thick shell that covers the whole depression. If not repeat a third time.
The freezer will make the outsides of the balls shiny. We all know that Schweddy Balls glisten. Step 3: Schweddy Ball Fillings. <PIC> Make you added candies bite size. You want decent sized pieces but small enough where they will fit without sticking above the mold depressions. I used snickers, Reccees cups, and Ferrero Roche. So I ended up with three different balls.
Melt the 72% Cacao Dark Chocolate the same way as the previous steps. You can use the same bowl and any other chocolate that was left. When melted, add about half to ¾ of the jar of Nuttella. Stir together until well combined.
Add Nuttella/chocolate filling and candy pieces to each of the ball halves. Make sure too try to not overfill the ball halves. Pop in freezer till setup fully. Step 4: Finishing Off Schweddy Balls. <PIC> Take the metal spatula and scrape the tops of the filled depressions to perfectly level off the halves. You are basically “planing” the chocolate halves. The halves should pop right out of the molds.
Take two of the halves and “glue” together with more of the Nuttella/Chocolate mixture. This should still be semi liquid. It will set up but it takes much longer then the balls in the freezer.
A more ambitious person would decorated their balls or dip the balls in another chocolate. Sprinkles, chopped nuts, coconut, cocoa, etc could all be added to the outside of the balls. I prefer my balls bare.
Now you can serve your Balls to everyone.
You just can't beat Schweddy Balls!


Question: In the recipe 'Schweddy Balls for Everyone,' what steps should you follow to melt the dark chocolate in Step 1, and how can you tell when it is ready to use?

In 'Schweddy Balls for Everyone,' to melt the chocolate in Step 1, break up 1 bar of dark chocolate and place it in a microwavable bowl. Microwave it for 20 seconds, then stir. Repeat this process until the chocolate is melted and smooth, reducing the microwave time to 10 seconds when it starts to melt. You know it's ready when the chocolate is thick but pourable off a spoon.<PIC>


Question: What’s the best way to prepare a classic highball inspired by Philip Marlowe?

Introduction: Philip Marlowe: a Hardboiled Highball. <PIC> I don't claim to have invented this, it's just a classic highball, but I do take credit for the name.
There isn't an actual drink called a highball. Highballs are more like a genre of drinks. Very simply they are a distilled alcohol mixed with a larger portion of nonalcoholic diluent. There is no classic ratio, it's drinker's choice. Some classic examples of highballs are Scotch and Soda, Jack and Coke, Rum and Coke, Gin and Tonic, and the list goes on.
For those that don't know, Philip Marlowe is the famous fictional detective in the crime noir novels of Raymond Chandler. Often these stories were called "hardboiled" because they were tough and violent. Some of the titles of the Marlowe books might be more familiar to people because of their early movie adaptations: The Big Sleep (starring Humphrey Bogart as Marlowe) and Lady In The Lake (this time with Robert Montgomery in the part).
In the novels there was always a bottle of rye whiskey hiding out in a drawer or cabinet somewhere and often this was mixed with ginger ale or seltzer. Step 1: The Parts. <PIC> * Rye whiskey - Here looks are deceiving. I didn't actually care for Sazerac Rye, but I love the bottle. So I used it up and kept refilling the bottle with with my favorite rye, the tasty and affordable Jim Beam Rye. If you can't find an acceptable rye, buy a Canadian whisky. Traditionally they were made with a percentage of rye, but these days who knows.
* Ginger Ale - Since this is meant to be a drink for a hardboiled detective I choose Vernor's, a rough ginger ale.
And that's pretty much it. A glass and some ice and a spoon to stir with.
I use 2 ounces of rye per glass. Pour it in and top it off with ginger ale. Step 2: Drink It. <PIC> There, not


Question: What type of rye whiskey and mixer do you recommend for making 'Philip Marlowe: a Hardboiled Highball'?

For making 'Philip Marlowe: a Hardboiled Highball,' I recommend using Jim Beam Rye as the rye whiskey and Vernor's ginger ale as the mixer.<PIC>


Question: What are the essential steps to bring the Great Figure8 Snake Cake to life, creating a fun and delicious dessert for a child’s birthday?

Introduction: Great Figure8 Snake Cake!!. <PIC> Creating an individual snake shape cake for a child turning eight became an adventure into the world of simple sponge transformed into the not so simple looking snake cake.  I love the opportunity to bedazzle and the joy of the creatin which actually was not difficult.  Step 1: Purchases. <PIC> Purchasing items, preparation and correct materials save stressed mums.
Buy:-  simple round (Woolworths) sponge cake, usually two in a packet.
 :-Royal icing, pre-made, white stuff, also at Woolworths.
:-Green food colouring, just the cheap stuff
:- a packet of roll- up, surprise...from Woolworths
:- plain white icing sugar, from... you know. Step 2: Materials. <PIC> What items you need to create.
:- large plate or surface or plastic container
:- deep plastic cup
:-tooth picks (only for emergencies)
:- knife
:- Cheese grater
:-time (ha he) Step 3: Creation. <PIC> Creation
1. Take the two sponge cakes and use the deep plastic cup to carefully make a hole in the centre of both cakes, twist slowly and gently. Remove centre.
2. Take one of the (donut shaped) sponges and slice it at an right angle from the middle of cake to the edge.  Think about this, it is important.   Only cut form the middle of the top to the middle of the edge. The piece removed will become to head of Mr.Snake.
3. Place the cut sponge ( with the  angled pive removed) and place on plate. Place the whole donut shaped sponge on top, half covering the removed section and creating a figure 8.
4. Tuck the head piece from the angled cut in the top circle as the head on the snake.
5. Open pre-made royal icing and massage in green food colouring. Rolling pin out and cut into strips to cover the snake cake.  There will be plenty of tucking in.  I used and cheese grater to create a pattern of scales on the icing.
6. The the Roll-Ups, cut the square of at and angle across from one corner to the other, crossing the middle.  Do both ways to create diamond shapes.  Simply peel of shapes and arrange on the snake cake.  Use odd shaped ones for the eyes.


Question: What is the process for preparing the sponge cakes and forming the snake shape for the 'Great Figure8 Snake Cake'?

To create the 'Great Figure8 Snake Cake,' first take the two sponge cakes and use a deep plastic cup to carefully make a hole in the center of both cakes, twisting slowly to remove the centers. Next, slice one of the donut-shaped sponges at a right angle from the middle to the edge, which will become the head of the snake. Finally, place the cut sponge on a plate and arrange the whole donut-shaped sponge on top of it to form a figure 8.<PIC>


Question: What’s the best way to elevate ordinary tortilla chips into a gourmet snack with herbs and spices?

Introduction: Herb-Infused Gourmet Tortilla Chips. <PIC>
          Transforming ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!
Create tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.
Add ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.
Designer Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole "pop".
This simple, inexpensive recipe technique takes just minutes and a few simple ingredients. Use your imagination to customize your Chips with herbs and spices that compliment your dish.
Don't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either.  You won't be purchasing those spendy flavored doritos anymore. Your taste buds and your wallet will both thank you!
Here's what you'll need to get started:

		Store-bought Tortilla Chips- preferably low (or no) salt
		Canola Oil Spray
		Herbs and/or dry seasoning/sauce/dressing mix
Here are the EASY-PEASY cooking directions:

		 Preheat your Oven to 350 degress.
		Layer the Tortilla Chips on a cookie sheet.
		Spray the chips with Canola Oil.
		Sprinkle with the chips with the herbs and spices of your choice.
		Bake for 3 minutes.
		Remove from the oven and serve!
Finally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from:

		Garlic Pepper
		Chili Powder
		Rosemary
		Thyme
		Lemon Pepper
		Dill Weed
		Garlic Powder
		Onion Salt
		Paprika
		Oregano
		Italian Herb blend
		Tarragon
		Ranch Dressing Mix
		Taco Seasoning
		Dry Cheddar Cheese Mix (from boxed Mac & Cheese)
There are literally DOZENS more herb and spices blends available so don't be shy about experimenting.
I used Lemon Pepper and Dill for a flavor to enhance an upcoming Nacho creation.   I also tried Cheddar cheese and Taco seasoning together for a basic dipping chip. Tarragon with garlic pepper sounded good so I tried that, too. ;-) ALL of these combos were absolutely delicious!
Just give this a try... you simply cannot go wrong! ;-)


Question: What steps should I follow to prepare tortilla chips before baking them for 'Herb-Infused Gourmet Tortilla Chips'?

To prepare the tortilla chips before baking 'Herb-Infused Gourmet Tortilla Chips,' you should layer the tortilla chips on a cookie sheet, spray them with canola oil, and sprinkle them with the herbs and spices of your choice.<PIC>


Question: What is the best way to create a delicious loaf of 'I Wanna Help!' bread from scratch?

Introduction: "I Wanna Help!" Bread. <PIC> If you have an eager young baking assistant, this is a great recipe.  It's very simple & the mixing is done in a Ziploc bag, which is both fun & less messy.  Plus, the bread is delicious! Step 1: Preparations.
To make this bread you will need a gallon size Ziploc bag, small mixing bowl, 8x4 loaf pan & the following ingredients:
3 cups all-purpose flour, or equal part white & whole wheat flours, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt Step 2: Smoosh, Bubble, Smoosh, Rise & Bake!. <PIC> Let's make some bread!
Combine 1 cup of flour, sugar, yeast and warm water in the Ziploc bag. Smoosh & mix until combined. Allow the mixture to rest for about 10 minutes.  You will see bubbles in the mixture, which means the yeast is working.
Next, mix 1 cup of flour, dry milk, salt and oil in your small mixing bowl, then add this to the Ziploc bag. Time to mush & squoosh again! Once that is well incorporated, add the final cup of flour & squish around again until combined.
Take the dough from the bag & turn out onto a lightly floured surface.  Knead for about 5 minutes, then place in a greased loaf pan. Cover with a towel and allow to rise in a warm place for about 30 minutes, or until about doubled in size.
Bake the bread for about 30 minutes in preheated 375 degree oven, or until golden brown.  Remove from pan & allow to cool somewhat before slicing. Enjoy!


Question: For making 'I Wanna Help!' Bread, what ingredients do you need to combine in the Ziploc bag, and what should you do after mixing them together?

To make 'I Wanna Help!' Bread, you should combine 1 cup of flour, sugar, yeast, and warm water in the Ziploc bag. After mixing them together, allow the mixture to rest for about 10 minutes until bubbles form, indicating that the yeast is active.<PIC>


Question: What’s the best way to assemble a gingerbread house using kits for a fun holiday activity?

Introduction: Ginger Bread Houses. <PIC> Christy, Colin, Jess, a few other friends, and I spent an evening building ginger bread houses.  We were all bogged down with the crunch right before the holidays at work, and no one had time to bake proper ginger bread.  So, we used ginger bread house kits, which while not tasting so good, did let us get right down to building.  Actually, considering the amount of candy sitting around, it probably was a good thing the ginger bread wasn't tasty - I probably would have had twice the stomach ache afterwards. Gluing the ginger bread together with molten-sugar from a hot-glue gun works amazingly well, as seen here in Candy Towers Built with a Molten-Sugar Hot-Glue Gun and Gluing a gingersnap cottage (like a nerd).  It's way better than icing, and allowed Colin to make an 8-sided "modern ginger bread house" that concluded the evening when we smashed it while playing catch.  Christy won the award for most obsessive compulsive house.


Question: In making ginger bread houses, what is the recommended method for assembling the ginger bread, and what advantages does this method offer?

The recommended method for assembling ginger bread houses is to use molten-sugar from a hot-glue gun to glue the pieces together. This method is advantageous because it provides a strong and effective hold, allowing for more creative designs, such as an 8-sided 'modern ginger bread house,' while also avoiding the messiness of icing.<PIC>


Question: Before starting to buy items at the downtown farmers market, what should you do to prepare, and why is this preparation crucial for your shopping experience?

Before starting to buy items at the downtown farmers market, you should make a full tour of the market. This preparation is crucial because it allows you to identify items you want and will actually eat, helps you sample products, and lets you observe which booths are popular among other shoppers.<PIC>


Question: What precaution should I take when melting chocolate for the 'Pudding Cauldrons' recipe?

When melting chocolate for the 'Pudding Cauldrons,' a key precaution is that balloons may explode if they get too hot during the process.<PIC>


Question: What’s the overall process for creating a delicious experimental bread pudding using leftover bread?

Introduction: Experimental Bread Pudding. <PIC> I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an "experimental baking narrative" than a recipe.Experimental Leftovers Bread Pudding:Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean. I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over. Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!


Question: For making 'Experimental Bread Pudding,' how should the liquid ingredients be prepared and what should you do with them before they go into the oven?

To make 'Experimental Bread Pudding,' prepare the liquid ingredients by mixing two eggs with milk (or soymilk) and yogurt, then beating them together with vanilla extract, extra sugar, and spices until well combined. After preparing the liquid, pour it over the dry ingredients in the baking dish and allow it to soak for 10-15 minutes before baking.<PIC>


Question: What is the process for creating a delightful rhubarb syrup that can be enjoyed as a refreshing cold drink?

Introduction: Rhubarb Syrup. <PIC> Simple rhubarb syrup that you can serve with adding more water and ice cubes as cold drink, or an ingredient for a cocktail, and also great for pink lemonade! Step 1: Ingredients and Method. <PIC> 1 c packed chopped rhubarb stalks (if you freshly cut the rhubarb, discard the leaves as they are poisonous)1 c sugar1 c waterBring all to fully boil on high heat then lower temp to medium-low and let simmer for 5-10 minsTake off from heat and let cool completely to room temperatureStrain (you will get about 300 ml of syrup)-------------------To serve: Pour syrup in serving glass, add in enough cold water and ice cubes.


Question: What ingredients do I need to make 'Rhubarb Syrup,' and what is the first step in the cooking process?

To make 'Rhubarb Syrup,' the ingredients required are 1 cup packed chopped rhubarb stalks, 1 cup sugar, and 1 cup water. The first step in the cooking process is to bring all these ingredients to a full boil on high heat, then lower the temperature to medium-low and let it simmer for 5-10 minutes.<PIC>


Question: How should the crescent dough be prepared for wrapping the Brie cheese in 'Baked Brie'?

To prepare the crescent dough for wrapping the Brie cheese in 'Baked Brie,' unroll the dough and separate it into 2 sections crosswise. Then, press the 2 sections into squares while pinching and sealing the perforations.<PIC>


Question: In the process of making 'Edible Dirt Bombs,' how long should the cocoa and butter be cooked together before adding the sugar?

In the process of making 'Edible Dirt Bombs,' you should cook the cocoa and butter together on low heat for 3 minutes before adding the sugar.<PIC>


Question: What’s the overall process for creating Mendl's Courtesan Au Chocolat, and what key steps should I keep in mind?

Introduction: Mendl's Courtesan Au Chocolat. <PIC> After watching the movie The Grand Budapest Hotel, I fell in love with Mendl's Courtesan Au Chocolat and wanted to recreate it.  If you haven't watched it, watch it and see why it's so special.  To me, it looks like something you would see at Mad Hatter's tea party.  It's colorful, dainty and it looks like it's about to tip over.This recipe makes about 14 pieces.  You could halve the recipe if it's way too much.  I would suggest that you make the cream puff and chocolate custard first then decorate the next day unless you want to spend your whole day in the kitchen.  This is a rich and decadent treat.  It's something I would make for a very special occasion or anniversary.  Anybody who would receive this would certainly feel the love. Step 1: Ingredients. Chocolate Custard 2 1/2 cups full cream milk80 dark chocolate bar5 egg yolks3/4 cup sugar2/3 cup all purpose flour3 teaspoons unsweetened cocoa powder2 tablespoons unsalted butter1 tablespoon vanilla extractCream Puffs1 cup sifted all purpose flour1 cup water4 tablespoons unsalted butter1/4 teaspoon salt4 eggsWhite Chocolate Frosting375 grams white chocolate ( I used a pack of Nestle melts)Food colour gel (red, green, purple) (I used blue since I can't find purple in my supermarket)Butter Cream Frosting 125 grams unsalted butter1 1/2 cups powdered sugar1 Tablespoon milkChocolate Covered Almonds14 pcs AlmondsDark chocolate barFilligree DesignWhite chocolate writing icing tube Step 2: Chocolate Custard (Filling). <PIC> Separate the whites and yolk from 5 eggs.  For the custard we will only be using the yolks.  Place them in a bowl and add the sugar.  Whisk the mixture. Sift the all purpose flour and cocoa powder and add that to the egg mixture and whisk until it is well combined. In a saucepan, heat the milk and dark chocolate in moderate heat.  When the chocolate is melted and bubbles appear on the edge of the pan, add this to the egg and flour mixture in a bowl and whisk.  When it is mixed well, place it back to the saucepan in moderate heat mixing constantly with a wooden spoon until it thickens.When the custard has thickened, remove from the heat and add in the butter and vanilla extract and mix well.  Then place the custard in a container and place a saran wrap directly on the surface of the custard to prevent a skin from developing.  Then cool it in the refrigerator. Step 3: Cream Puffs. <PIC> For the cream puff, sift the flour and set it aside.  In a sauce pan, boil a cup of water with butter and salt.  Once it's boiling, add in the flour all at once and mix with a wooden spoon.  When the mixture pulls from the sides of the pan and has formed into a ball, remove from the heat.  Add one egg at a time mixing the mixture until the egg is incorporated well before adding in another egg.  After the fourth egg, you can see in the 4th image that it has become glossy and the consistency is similar to thick custard.  Let this cool for 5 minutes.On a parchment covered tray, pipe the mixture using a round tip to 3 sizes (large, medium, small).  I just eyeballed mine from the largest one about golf ball sized and the smallest one approximately marble sized.  I baked the large and medium ones in the same tray while the small puffs in another tray since they will come out of the oven sooner.Bake them in a pre-heated oven 200 degrees celsius for 15 minutes then lower the temperature to 160 degrees then let it cool in the oven to make sure they don't sink.  For the small puffs, they will also bake for 200 degrees for 15 minutes but only 10 minutes for 160 degrees and you can remove them immediately from the oven.Once removed from the oven, place them on a wire rack and make holes under the puffs using a small knife to make sure the moisture comes out. Step 4: White Chocolate Frosting. <PIC> When the puffs are cooled, pipe in the chocolate custard in the hole and set aside. For the frosting, melt the white chocolate on a double boiler.  Place them in 3 bowls and add food color for each. (red, green, blue) In the movie, the largest puff is purple but I can't find it in the supermarket so I used blue. Dip the small puffs in red, the medium puffs in green and the large puffs in blue.  Step 5: Chocolate Covered Almonds and Butter Cream Frosting. <PIC> Melt some dark chocolate on a double boiler then dip the almonds and let it set on parchment paper.  For the butter cream frosting, use a mixer and mix until the butter is light and fluffy then add the sifted powdered sugar a little at a time while mixing plus the milk. (Instead of using butter cream frosting, you can use whipped cream.  I think whipped cream is better so that it isn't too sweet.)  Take some butter cream frosting and color it blue.  Since my frosting is yellow due to the butter , it turned out green. Step 6: Assembling and Decorating. <PIC> Instead of placing some butter cream frosting on top of each cream puff, I recommend that you use melted white chocolate to make the bond between each puff stronger because mine kept on slipping.Using a white chocolate piping tube, make some filligree designs for each puff.Add a collar of green dots in between cream puffs.Use a star tip, pipe the butter cream frosting design along the base of the pastry.Add some frosting to the top and place the chocolate covered almond.Then, 13 more to go. ^_^


Question: How should the chocolate custard be cooled for 'Mendl's Courtesan Au Chocolat' to prevent a skin from forming?

To cool the chocolate custard for 'Mendl's Courtesan Au Chocolat,' place it in a container and cover the surface with saran wrap to prevent a skin from developing.<PIC>


Question: What is the overall process for creating delightful bleeding cupcakes that are perfect for Halloween?

Introduction: Bleeding Cupcakes. <PIC> I wanted to make some Hallween themed cupcakes that still tasted good, and this is what I came up with! Step 1: Ingredients. <PIC> To make these cupcakes, you will need ingredients for a white cake and some kind of red colored berry preserves of some kind.  I used raspberry jam.
I used a boxed french vanilla cake mix and substituted the amount of water they call for with buttermilk and added an extra egg. Step 2: Preheat Oven and Mix. <PIC> Preheat oven to 350 degrees while you mix the ingredients for your cake.  Don't mix in the jam yet! Step 3: Fill Cupcake Trays. <PIC> Fill the cupcake trays about 2/3rds full with the white cake batter that you just mixed.  Put about a tablespoon of jam on top of each one.  Don't put the jam inside or you wont be able to see it afterwards! Step 4: Bake and Serve!. <PIC> Bake cupcakes for about 15-20 minutes, depending on your oven.  When a toothpick is inserted and comes out clean, you know they are done.  The jam has kind of melted into the cupcakes and the cake puffs up around the jam and they look disgusting!  But they taste delicious!
Happy Halloween!


Question: In making 'Bleeding Cupcakes,' what temperature should the oven be preheated to, and what ingredient should be set aside at this stage?

In making 'Bleeding Cupcakes,' the oven should be preheated to 350 degrees, and the ingredient that should be set aside at this stage is the jam.<PIC>


Question: What’s the best way to create delicious individual chicken pot pies that are both comforting and healthier?

Introduction: Individual Chicken Pot Pies. <PIC> Chicken pot pie is the ultimate comfort food. This recipe is to create a healthier version of the classic favorite using wholewheat biscuits, slimming down the dish without sacrificing taste.
For this recipe you will need the following ingredients:
Filling
-cooking spray (olive oil if you have it)
-1 lb boneless, skinless chicken breast, diced
-1 large yellow onion, diced
-2 large carrots, peeled and diced
-1 cup of frozen peas
-2 cups low sodium chicken broth
-4 teaspoons minced fresh thyme
-2 tablespoons whole-wheat flour
-fresh ground pepper to taste
Biscuits
-3/4 cup of skim milk
-2 1/4 teaspoon apple cider vinegar
-2 cups whole-wheat flour (about 2 tablespoons for dusting)
-1 tablespoon baking powder
-1 teaspoon baking soda
-1/8 teaspoon of salt (optional)
-1 tablespoon olive oil
  Step 1: Creating the Filling. <PIC> 1. Preheat your oven to 450 degrees F
2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes.
3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed.
4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium.
stir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.  Step 2: Preparing the Biscuits. <PIC> 1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes.
2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour.
The dough will be slightly sticky. if it is too sticky to work with, add a little more flour.
3. Roll the dough into 12 biscuits.
As you can see I made 11, one guest asked for less bread.  Step 3: Putting Together the Pot Pies. <PIC> 1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving.
2. Top each ramekin with 3 biscuits each.
3. place the ramekins on a parchment or aluminum foil lined baking sheet.  Step 4: Baking the Pot Pies. <PIC> After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown.
When finished, remove and allow to cool.
To serve, place each ramekin on a plate, as they will be too hot to handle.
Enjoy!


Question: What is the first step in creating the filling for 'Individual Chicken Pot Pies,' and how can I tell when the chicken is fully cooked?

The first step in creating the filling for 'Individual Chicken Pot Pies' is to preheat your oven to 450 degrees F, then sauté the chicken until it is no longer pink, which takes about 3 minutes.<PIC>


Question: What’s the overall process for preparing a delightful broccoli souffle that even kids will love?

Introduction: Broccoli Souffle. <PIC> Do your kids hate eating their veggies??? Well fret no more! They will eat all of their veggies with this wonderfully light ,airy and cheesy Broccoli Souffle! I would suggest making two if you're making it for a family get together or office party. Make sure to get a nice medium golden brown crust and there won't be any left. At least this has been my experience throughout the years of making it.  This is the basic version of the recipe. I like to play around with it and throw in spices and other veggies. You can do individual souffle dishes as well Do you have two casserole dishes that fit inside one another?? there needs to be a gap all the way around the inner dish, even if it's just a tiny bit of a gap. ---- if not goodwill and thrift stores are are great place to find these sorts of things. I personally only buy used PYREX dishes. :-) *** If you want it super airy, use small diced pieces of veggies and half all the ingredients. It will come out like a cheesy, broccoli cake, sounds gross but yummy none the less. Square casserole dish inside a larger dish works fine.  ***Ingredients: - for a 5 x 9 dish 2 - 10 oz package of frozen broccoli pieces - substitute one 10 oz bag for another veggie 2 - can cream of mushroom 8 eggs beaten 1 cup mayo 1.5 -2 cups grated sharp cheddar cheese 4-6 small flat glass beads - the ones you put in glass jar for arrangements Preheat Oven @350° Cook Broccoli and any additional veggies as directed on package  - drain let cool Mix Mushroom soup, eggs, cheese, mayo ( additional spices can be added here) - you can use a mixer for this part if you desire Fold in broccoli and any other veggies you desire - gently fold it into the mix do not use mixer (see image) Pour mix into your smaller casserole dish filling it to 3/4 full Inside the lower dish place the glass pieces in the corners and center to create a gap under the top casserole dish- if your lower dish isn't deep enough skip this part Place dish into your other casserole dish - place in oven Now fill the lower dish 3/4 full with water - close the door - cook for 40 mins (not calculated for higher altitudes)Don't open the oven! Treat it like a cake, it will flop just like one but even if it does, it's still edible and fluffy. I watch mine through the window and when it gets a light/med brown I just turn the oven off and let it sit. It comes out super airy, yummy and if it weren't green the kids would never know. Happy Baking!! " Share the food, share the laughter and share the love "


Question: How should I prepare the broccoli and other vegetables for the Broccoli Souffle before mixing them into the souffle mixture?

To prepare the broccoli and other vegetables for the Broccoli Souffle, cook them as directed on the package, then drain and let them cool before mixing them into the souffle mixture.<PIC>


Question: In the process of making 'this-is-salsa,' what steps should I follow to properly add jalapenos, and what precautions should I take to ensure safe handling?

In the process of making 'this-is-salsa,' you should cut off the stem of the jalapeno, slice it in half lengthwise, and scoop out the seeds and veins using a spoon. It's crucial to perform this task in a downward motion, moving away from your face. After handling the jalapenos, you must wash your hands thoroughly to avoid any irritation or discomfort.<PIC>


Question: What are the key steps to create delicious Pina Colada Cupcakes that combine cake and tropical flavors?

Introduction: Pina Colada Cupcakes!. <PIC> I love Pina Coladas and I love cupcakes, so combining the two seemed like an amazing idea - Moist pineapple cake filled with a coconut cream filling, topped with coconut-pina colada butter cream icing, and of course, each cupcake looks like your very own Pina Colada! Step 1: Ingredients & Supplies. <PIC> Ingredients:Cake:
3/4 cup butter
1 cup sugar
3 eggs, separated
1 teaspoon vanilla
2 teaspoons Pina Colada mix
2/3 cup crushed pineapple (do not drain)
1 1/4 cup  flour
2 teaspoons baking powder
1/4 teaspoon salt
A pinch of cream of tarterCoconut Cream:
1 cup whipping cream
2 tablespoons shredded fancy un-sweetened coconut
1 tablespoon sugar Coconut Pina Colada Butter Cream:
1 1/4 cups butter
2 1/2 cups icing sugar (more or less to taste)
5 tablespoons Pina Colada mixDecorations:
Sweetened Shredded Coconut (to garnish)
Maraschino cherries
Canned Pineapple rings (or tid-bits)
Drink UmbrellasSupplies:
Cupcake pan
Cupcake paper liners
3 mixing bowls
Electric mixer
Large spoon/spatula
Measuring cups
Piping tips and bags*
Wooden skewers
*I purchased my piping set which included 4 tips and 8 bags from a Dollar Store for $2.00.   Step 2: Cake. <PIC> 1) Preheat the oven to 350ºF. Line cupcake pan with paper liners.
1) Beat the butter and sugar until mixed and fluffy.
2) Separate the eggs. You can use an egg separator or simply separate them by carefully passing the egg back and forth between the cracked shells while letting the egg white spill into a separate dish.
3) Add the egg yolks,  vanilla, coconut extract and pineapple to the butter and sugar and mix together well.
4) In a separate bowl, add the flour, baking powder and salt and mix well with a spoon. Then, add a little at a time of this dry mixture to the wet mixture. Combine together gently.
5) Beat the egg whites and cream of tartar in a separate bowl until the eggs whites form soft peaks. Add egg whites gradually into the rest of the batter and fold in gently.
6) Divide the cupcake batter evenly into the cupcake pan. Bake for 25 minutes (or until a toothpick comes out clean). Remove from the oven let them cool. Remove the cupcakes from the pan and let them continue to cool completely. Step 3: Coconut Cream Filling. <PIC> This Coconut Cream Filling is for piping inside the cupcakes.
1) Pour the whipping cream into a bowl and beat until it becomes thick and fluffy (about 5 minutes).
2) Add the coconut and sugar and mix together. If you are using sweetened coconut you may not feel the need to add any sugar. Either way, there will be plenty of sugar later in the butter cream icing! Set in the fridge to keep chilled if you are not yet ready to fill the cupcakes.
3) Using a wooden skewer, poke a hole in the center of the cooked cupcakes, about 2/3 of the way in. Move the skewer around in a circle to dig a little "well" in the middle of the cupcake.
4) Spoon the Coconut Cream into a piping bag with a small narrow tip. Place the tip into the hole in the cupcake and gently squeeze the bag until the Coconut Cream fills up the hole in the cupcake and you can see that it is filled to the top. Step 4: Pina Colada Butter Cream. <PIC> 1) Add the butter and half the icing sugar into a bowl and beat well until thick and creamy.
2) Add the rest of the icing sugar slowly in small batches and continue to mix until well blended. (You can add less or more icing sugar to your taste). Add the Pina Colada Mix and mix until well combined. Store in refridgerator if you are not yet ready to decorate your cupcakes.  Step 5: Decorating. <PIC> To decorate the cupcakes I used the biggest "Open Star" tip in my piping set but feel free to use any tip you desire. You can also, of course, just use a knife and spread the icing smooth over the tops of the cupcakes. And they would still look and taste great!
To make what I have coined the "Swirly Star" pattern, start on the outermost edge of the cupcake and slowly squeeze, making a large swirl until you reach the center of the cupcake. Squeeze while pressing down firmly in the center of the cupcake and then slowly lift your piping tip away from the cupcake.  It might take a bit of practice but you can always scrape it off the cupcake back into the piping bag and try again! I apologize for there being no pictures of the piping process but I needed both hands for piping.
Place a small slice of a pineapple ring on the edge of the cupcake. Poke the umbrella through a maraschino cherry. Gently press the umbrella with the cherry into the cupcake next to the pineapple slice. Sprinkle the cupcake with shredded coconut. ENJOY YOUR TASTE OF TROPICAL CUPCAKE PARADISE!


Question: What is the process for filling the cooled 'Pina Colada Cupcakes' with Coconut Cream?

To fill the cooled 'Pina Colada Cupcakes' with Coconut Cream, first use a wooden skewer to poke a hole in the center of each cupcake and create a well. Then, spoon the Coconut Cream into a piping bag and fill the hole in each cupcake until it reaches the top.<PIC>


Question: What is the overall process for creating a delicious vegan no-bake clementine cheesecake?

Introduction: Vegan No-bake Clementine Cheesecake. <PIC> Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan! ;) No cashews in here! It was a creation of hard work & lots of love,…hahahhahaha! This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?ou can really taste the yummy coconut butter in here & at the top the yummy juicy clementines & home-made drizzled chocolate sauce! The cheesecake it self is not too sweet just sweet enough! Enjoy! xxxxHere is the tart coming out of the cheesecake tin & bottom: A thing of beauty! ;) Step 1: Gather Your Ingredients!. Recipe: For 1 cheesecake tin: 18 cm x 18 cmIngredients:For the cheesecake base: 1 cup (85 gr) medium-sized oats 1 cup (85 gr) white almond meal 2 tablespoons melted coconut oil 3 tablespoons maple syrup For the cheesecake itself:1 packet of 400 gr drained silken tofu 50 gr coconut cream 1 cup coconut butter  (I added 1 teaspoon of coconut oil) 2 tablespoons coconut sugar 2 tablespoons maple syrup 1 teaspoon xantan gum 1 teaspoon vanilla extract/ I use home-made 1 tablespoon unsweetened soy milk 2 peeled clementines, pits removed For the clementines on top: 3-4 clementines, peeled, pits removed, cut up not segments For the Chocolate Drizzle: 2 tablespoons coconut oil, warmed until melted 2 tablespoons maple syrup 2 tablespoons raw, unsweetened, natural cacao powder Step 2: Method!. <PIC> First, make the base. Take your food processor & place the S-blade in.  Add oats. Place fitted lid on & pulse until it resembles a flour. Add almond flour, melted coconut oil & maple syrup. Place fitted lid on & pulse until it forms a brownish dough. It will look something like this. See 1st picture above!Oil your cheesecake tin with the same coconut oil on the base & sides. With help of your fingers & hands, push the dough into all the sides & base of the cheesecake tin. You can use the back of a spoon or spatula to help you. Place into the fridge to stiff up, at least until your filling is made. It will look something like this, see 2nd picture above!Now, make the cheesecake topping. Take your Vitamix container & add silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk & clementines together. Place fitted lid on & use the tamper to push ingredients into the running blades. Blend on high-speed for 1 to 2 minutes & turn back. Stop machine from time to time to push ingredients into the blades. Blend again on high-speed until it all is creamy & check the sweetness. You must taste the clementines with sweetness attached! ;) It will be creamy & very thick too. Spread it all out on top of your cooled base. With help of a spatula, clean fingers & a spoon. Place back into the fridge for at least 2 hours or until stiffed up. After being one hour in the fridge, place fresh segments of clementines over the top of the cheesecake & place back into the fridge, see picture here, 3rd picture above!Finally, make the drizzled chocolate sauce. Place your coconut oil, raw cacao powder & maple syrup into a bowl above a fitted pot filled with boiling water. The hot water must not touch the bowl! This is called au-bain-marie. Set the what on low-heat. The heat will melt your coconut oil & with a whisk, stir everything together! MMM! You can really taste the chocolate & yummy maple syrup. See 4th & 5th pictures above!Turn heat off & drizzle your hot chocolate sauce over your clementine segments & place into the fridge to cool down further, at least for 4 hours!!! I drizzled my chocolate sauce with a spoon but that wasn’t very handy though! See 6th picture above!When you think your cheesecake is ready, take it out of your fridge. With help of your hands, carefully flip your cheesecake tin open. Take away your upstanding sides. With help of a sharp long knife, loosen the base of your cheesecake carefully. Now, take a clean large plate or tart presentation stand & move your cheesecake to there, very slowly. Cut into desired pieces, but not too large because this cheesecake will fill you up! Enjoy with loved one’s! MMMM! Place leftovers into a fitted pot with fitted lid in the fridge. Remove from the fridge about 15 minutes before serving, because you want the cheesecake to be creamy & not too cold!!! :)You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/13/vegan-no-bake-clementine-cheesecake/


Question: How do you prepare the cheesecake topping for 'Vegan No-bake Clementine Cheesecake'?

To prepare the cheesecake topping for 'Vegan No-bake Clementine Cheesecake,' blend silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk, and clementines together in a Vitamix until creamy.<PIC>


Question: What are the essential steps to prepare a delicious biryani that everyone will enjoy?

Introduction: Delecious Yummy Biryani. <PIC> Today we will make this perfect delecious biryani Step 1: . <PIC> This is all we need to put it on the rice we need a bazaliya and Cauliflower and carrots and of corse we need a chicken chest because it is so yummy in it and you can also put the meatballs in it because it is really yummy too and of corse we need a rice and for the color it is really up to you what color of biryani to make and the color is all about spices you can buy a biryani spices which changes the color and make it more tasty but today I used a turmuric to make the color yellow and I think it is more yummy than any other color of biryaniand yes my loves that is all we need for the perfect biryani Step 2: Cook Everything Now. <PIC> and now all you have to do is cook a rice and put the turmuric and salt to the rice to make the rice tasty and yellow and just cook the bazaliya and Cauliflower and carrots and everything that you wanna put in your biryani and then also cook the chicken chest very well and when you cook everything very well and nice then you are good to go  Step 3: Put Everything to Gather. <PIC> After you cooked the rice and the ingredients very well all you have to do is just put the ingredients on the rice and you will have a perfect delecious biryani Step 4: And Ta Dah. <PIC> and this is the biryani that we just made and have fun with it


Question: What ingredients are needed to make 'Delecious Yummy Biryani,' and how can spices affect its color?

To make 'Delecious Yummy Biryani,' the ingredients needed include bazaliya, cauliflower, carrots, chicken chest, and rice. The color of the biryani can be influenced by the spices used; for example, turmeric can be used to give the dish a yellow hue.<PIC>


Question: What’s the best way to create delicious Pickle Rick pickles from scratch?

Introduction: Pickle Rick Pickles. <PIC> Imported direct from Dimension C-137  Step 1: Break Out Photoshop .... or Just Print This Png.. <PIC> This will definitely be a short instructable.   The steps are basically:Find jar of whole pickles.Remove label from jar of pickles.Create new label for jar of pickles.  Option 1:  Break out Photoshop and and scour the web for various images to make your label.  Put them all together in Photoshop.Option 2: Just use the PNG attached to this instructable.Print labelCut out labelGlue label to jar of pickles.Honestly I just did this because I happen to have a jar of pickles sitting around that someone gave me at some point and I don't really eat pickles. This seemed like a good reason to keep them around.


Question: What are the steps to create a new label for the jar of 'Pickle Rick Pickles'?

To create a new label for the jar of 'Pickle Rick Pickles,' first find a jar of whole pickles, then remove the existing label from the jar. Finally, create a new label using either Photoshop to design it or print the provided PNG.<PIC>


Question: What should I do after I've scooped the dough into the muffin tin while making 'Scuffins - Muffin-shaped Scones'?

After scooping the dough into the muffin tin for making 'Scuffins - Muffin-shaped Scones,' continue filling each cup until you run out of dough or spaces in the tin.<PIC>


Question: Why is it important to add seasonings before the toppings when making 'Lazy Cook - Pizza at Home'?

It is important to add seasonings before the toppings in 'Lazy Cook - Pizza at Home' because it allows the seasonings to settle down into the cheese, enhancing the overall flavor of the pizza.<PIC>


Question: For making 'Vegetarian Bean Enchiladas,' what should you do after rolling each tortilla?

After rolling each tortilla, you should place them seam-side down in a slightly sprayed 9x13 glass baking dish.<PIC>


Question: How do you prepare the batter for 'Nalesniki - Traditional Polish Crepes With Cheese Filling'?

To prepare the batter for 'Nalesniki - Traditional Polish Crepes With Cheese Filling,' combine 3 cups unbleached flour, 2 eggs, 1 cup milk, and 2.5-3 (+) cups water, along with 2 tsp sugar and a pinch of salt, in a pot with a handle. Then, use a mixer on medium speed until the ingredients are well combined, continuing to add water until the mixture reaches a consistency that is thick but runny, similar to heavy cream.<PIC>


Question: What’s the best way to create a fun and delicious pool-themed cake for a celebration?

Introduction: The Cool Pool Cake!. <PIC> I made this cake for my son's 4th birthday this summer.  We had a luau/tropical theme for his party and this was a perfect cake for it. Unfortunately I don't have as many detailed photos on this cake as I did with my pirate cake but I thought I would add it anyway.  This is a fun easy cake to make that is sooooooo good.   Step 1: Let's Dive on In!. <PIC> You can make this cake with any size or shape cake you desire or have pans for.  I made to 10" round cakes and layered them on each other, then I cut the top layer down about 1" and scooped out the cake.  Next I did a fast set Jello, in green cuz I couldn't find blue.  Poured it into the cake and then since I didn't want to have a slimy looking pool I added some drops of blue food coloring to give it some moving water effect.  You can't really see it in the pictures though.  Next it went into the fridge overnight (but you don't have to wait that long).   Step 2: Finishing Touches!. <PIC> Next came the frosting and decorating.  I used teddy grahams, peach rings for the inner tubes and used some silk flowers for the umbrella's, I just put them on top of skewers and viola!!!  Then at that point I realized I had forgotten to buy some graham crackers for the diving board and had to think quick for an alternative.  My solution... a piece of bread.  not tasty but boy it worked great!!!  I frosted it and lined it with piping gel, YEAH!!!  For a fun touch I add mini Oreo's around the base of the cake to finish it off!  The kids loved and it was so moist and tasty!!!


Question: In the recipe for 'The Cool Pool Cake,' what alternative did the author use for the diving board after forgetting to buy graham crackers, and how did they prepare it?

In the recipe for 'The Cool Pool Cake,' the author used a piece of bread as an alternative for the diving board when they forgot to buy graham crackers, and it was topped with frosting and lined with piping gel.<PIC>


Question: Can you share the process of creating beautiful cupcake wrappers for a special occasion?

Introduction: Cupcake Wrappers. <PIC> Just some photos of the cupcake wrappers I made for my wedding. The template is one I found online, with our monogram added to the front. I printed them on basic colored cardstock from JoAnns, then cut them out so that the top of the heart was the top of the wrapper.


Question: What materials do I need to create cupcake wrappers for my wedding, and where can I purchase the cardstock used?

To create cupcake wrappers for your wedding, you will need basic colored cardstock, which can be purchased at JoAnns.<PIC>


Question: What is the process for whipping up a delightful batch of cream cheese-pecan fudge?

Introduction: Easy Cream Cheese-Pecan Fudge. <PIC> This was a recipe given to my mother a few years ago. We love it and I hope you do too! It's very easy and makes a wonderful gift if you make your neighbors plates of treats for the holidays!
This is the EASIEST fudge to make! You don't need to cook the fudge with a candy thermometer or anything!
Unfortunately, I do not have a picture of the finished product once it is cooled and sliced. Hopefully, you can forgive me  and enjoy the picture of the pecans :)
Also, in this recipe I've made a double batch. That's why I'm not using a 9x9 inch pan. Step 1: Ingredients. <PIC> Ingredients:
8 oz block of cream cheese, softened
1/2 c. of butter
2 c. chopped pecans
~ 1 1/2 lbs of powdered sugar Step 2: Toasting the Pecans. <PIC> 1. Preheat oven to 350 degrees
2. Place aluminum foil on a cookie sheet (this will reduce your mess)
3. Chop up your pecans
4. Melt butter
5. Mix butter and chopped pecans
6. Pour pecan-butter mix onto cookie sheet.
7. Bake pecans roughly 15-20 minutes. After 10 minutes watch them closely. They should look a little toasted. If a few on the edge of the pan burn it's no big deal. Just toss out the burnt ones. Step 3: Mixing the Cream Cheese. <PIC> 8. Try as best you can to mix the cream cheese in with the powdered sugar.
9. When you have completely mixed the powdered sugar and cream cheese or you have given up, add the toasted pecans to the mix. The butter on them will add some liquid and help you blend it more thoroughly.
10. When all ingredients are mixed thoroughly pour into 9x9 inch brownie pan and pat it down lightly so that it can spread out into the pan.
11. Set in the fridge to cool and eat whenever you are ready!
See! Wasn't that easy!?
Storage: I would recommend storing it in the fridge covered in aluminum foil since one of the main components is cream cheese.


Question: What is the process for toasting pecans when making 'Easy Cream Cheese-Pecan Fudge,' and how long should they be baked?

To toast pecans for making 'Easy Cream Cheese-Pecan Fudge,' you need to preheat the oven to 350 degrees, place aluminum foil on a cookie sheet, mix chopped pecans with melted butter, and then bake them for roughly 15-20 minutes, keeping a close eye on them after 10 minutes.<PIC>


Question: In the recipe for 'Ghoul-icious Sausage and Pumpkin Soup...It's Spook-tacular,' what ingredients should I add to the pan after I return the browned sausage?

After browning the sausage in the recipe for 'Ghoul-icious Sausage and Pumpkin Soup...It's Spook-tacular,' you should add chopped onion, chopped garlic, Italian spice (or spaghetti spice), and mushrooms to the pan.<PIC>


Question: In the recipe for 'Easy Eyeball Cookies,' how should Oreos be separated before using them as eyeballs on the cookies?

Before using Oreos as eyeballs on the cookies in the recipe for 'Easy Eyeball Cookies,' they should be separated by grasping the cookie on either side and twisting them apart. The side with the majority of the cream is kept for use.<PIC>


Question: What’s the best way to prepare a delicious bowl of cereal to kickstart your morning?

Introduction: How to Make a Bowl of Cereal. <PIC> Hello in this instructable I will show you how to make that bowl of cereal you have long desired for in the morning Step 1: Gather Your Supplies.. <PIC> The first step is to get the supplies needed for a bowl of cereal:
1. Bowl
2. Spoon
3. Milk
4. A box a cereal! Step 2: Get Bowl and Add Cereal. <PIC> First get your bowl and place it on the counter top or table.
Then add cereal. Step 3: Add Milk.. <PIC> Now it is time to add milk!
1. Get milk
2. Remove cap
3. Pour onto cereal
4. put cap back on milk Step 4: Add Spoon and Enjoy!. <PIC> Finally, add your spoon
And enjoy your bowl of cereal!


Question: What are the steps to add milk to cereal when making a bowl of cereal?

To add milk to cereal when making a bowl of cereal, you should first get the milk, then remove the cap, pour the milk onto the cereal, and finally put the cap back on the milk.<PIC>


Question: What is the best way to prepare a delicious Indian Masala Chai from scratch?

Introduction: Indian Masala Chai (Spiced Tea). <PIC> Imagine, you are on the train riding south from Delhi headed toward the city of Agra, home of the famous Taj Mahal.  The warm air blows through the open bar windows as you look out over the Indian countryside.  You hear a gruff voice:  "Garam Chai, Garam Chai" and the strong smell of cardamom hits your nose.  You hand over a few rupees to the Chai Wallah, and he gives you a terra cotta cup of the best tea you've ever tasted.  This is the recipe for that tea. Step 1: Tools and Materials. <PIC>
          First, you must gather the proper supplies.  The trickiest part of this recipe is getting the proper tea leaves.  This may involve a trip to your local Indian market.  The key is to ask for "CTC leaf".  CTC stands for "Cut, Torn, Crushed" and is a concentrated, processed tea leaf.  You could try and make this from loose leaf Darjeeling or something fancy, but Masala Chai isn't really that kind of thing.  It comes in a bag and looks like coffee grounds. The MOST important thing isn't what is on this list, but what is NOT on this list.  Resist the urge to through all the spices in your spice cabinet into this tea (i.e., no nutmeg, cinnamon, lemongrass, cloves, allspice, etc.)  Of course after you've had the authentic chai experience, go ahead... but I strongly suggest you make it simply at least once to see how good it is.   2 cups of milk     2 cups of water     3 tablespoons of sugar     6-7 cardamom pods (I suggest buying these in bulk at your local health food store)     4 teaspoons of CTC leaf indian tea     something to strain the tea with  Step 2: The Boil. <PIC> In a large saucepan, put 2 cups water, 2 cups milk, 3 Tbsp of sugar over low to medium heat. Cut the tips off of the cardamom pods and open them up.  Put the inside of the pods into the pot and discard the hard outer casing on the pods.  Flavorful pods are very dark... if you have a bunch which are dried out and light brown, you may have to add more pods to really taste the cardamom. Stir this mixture to dissolve the sugar, and bring it to a boil.  Be careful because it really likes to boil over.  It's ok if it does a little bit, I'm convinced it makes the tea more authentic. :) Step 3: The Tea. <PIC> Once the sugar/cardamom/water/milk mixture is boiling, then it is time to add the 4 teaspoons of CTC leaf tea. After adding the tea, you boil it for several minutes until it gets that "chai color" as shown below. Step 4: Strain and Serve. <PIC> Now that the chai is done, it's time to strain out the leaves and cardamom pods. I use a little tea strainer, but you could also use cheesecloth. Close your eyes, and enjoy a taste of India!


Question: In making 'Indian Masala Chai (Spiced Tea),' what should you add to the boiling sugar and cardamom mixture?

For 'Indian Masala Chai (Spiced Tea),' you should add 4 teaspoons of CTC leaf tea to the boiling sugar and cardamom mixture and boil it for several minutes until it achieves the desired chai color.<PIC>


Question: What’s the best way to create delicious divinity chews that surprise your family during the holidays?

Introduction: Divinity Chew Candies. <PIC> Look, making candy is hard. But in light of that, I attempted to make divinity candy this year to take to my family get together using my grandmother's recipe. What ended up happening? I messed up. I got my mess-up on camera since I was making an Instructable for divinity. Alas, you get this!The StoryI don't usually use a candy thermometer and have always had divinity turn out well. This time, the sugar syrup mixture got a little too hot. The result was...not divinity. However, it did taste like divinity! Instead of being white and fluffy, it was tan and chewy. As disappointed as I was, what I got out of this mess-up was sort of a "Divinity Chew", kind of like a taffy with a divinity taste to it. This is a traditional candy turned into something new. In fact, I decided to cut them into little pieces, wrap them in wax paper, and hand little boxes of them out to the family on Christmas Eve.In giving the boxes out, I opted to not tell the family that I meant to make divinity and ended up with a chewy thing instead. When asked, I urged them to try it first, then tell them the story.There seemed to be a common theme in the response I got: "You might be on to something with this!"Enjoy! Step 1: Gather Ingredients and Materials. <PIC> I used my grandmother's recipe, which has been copied by my mother and appears to leave out how much vanilla is needed, but a credible source (my mom), has told me it's 1 teaspoon. After making this recipe and getting my "Divinity Chews" I was also told some steps were left out because my grandmother made it from a recipe in her head and apparently missed a couple while transferring it to paper. Nevertheless, here's what I used.Ingredients needed:3 cups white sugar 3/4 cups white karo syrup 3 egg whites 3/4 cups water 1 teaspoon vanilla Pecans, shelled and crushed into piecesMaterials needed:Nut cracker (if using in-shell pecans) Stand mixer (to whip egg whites) Candy thermometer (optional) Cookie sheet, butteredWaxed paperThe recipeSo if you've checked out the recipe, it's pretty confusing. She never used a candy thermometer and relied only on what the sugar did when you dropped it into cold water. I'm not going to be using a candy thermometer either, so in the next step, I'll review the stages sugar goes through when boiled. Step 2: Soft-Ball to Hard-Crack: Stages of Candy-Making. When you mix sugar syrup and water and heat, the water boils out. The mixture of heat and water loss is what gets you to the correct stage of candy hardness for the appropriate type of candy you're making. For instance, I sometimes make "no-bake cookies" and boil sugar and water for a minute and a half and they harden up just right even without testing the hardness of the sugar beforehand. However, my boyfriend has never had them come out right - my guess is that he doesn't boil the sugar long enough!Stages of SugarSoft-Ball StageThe sugar for no-bake cookies is boiled until it reaches the Soft-Ball Stage. At this stage, the mixture ranges from 235° F–240° F and has a sugar concentration of 85%. In the absence of a candy thermometer, when you drop some of the sugar syrup into cold water, it will form a ball that, when removed by hand, will flatten.Firm-Ball StageEver made caramel? You probably cooked the sugar until it reaches the Firm-Ball Stage. We'll be using this stage for this recipe too. The mixture is now 245° F–250° F and the sugar concentration has raised 2% to 87%. A ball will still form when dropped in cold water, but when removed, it will not flatten until squeezed. In this recipe, when it first mentions hard ball, it actually means this stage, as some of the mixture will be cooked longer until it reaches the next stage.Hard-Ball StageFor this recipe, we're looking to get to the Hard-Ball Stage. Once past the firm-ball stage, there's a little more leeway on temperature range: 250° F–265° F. The sugar concentration is up to 92% at this point, so when the sugar drips from the spoon into the cold water, it does so in thick strands. Once in water, it forms a hard ball that doesn't flatten when picked up unless you really squish it. This stage is what is referred to in the recipe when it says "until it bounces off the table".Crack StagesPast the ball stages, you reach the Soft-Crack and the Hard-Crack Stages. During the Soft-Crack Stage, the temperature is between 270° F–290° F and the sugar concentration is 95%. In cold water, the syrup will form threads that will bend before breaking. The Soft-Crack Stage is what my sugar syrup mixture ended as. During the Hard-Crack Stage, the temperature is between 300° F–310° F and the sugar concentration is 99%. In cold water, the syrup forms threads that break when bent.Higher TempsAnything past the above stage will get you caramelized (brown liquid) sugar, where all of the water has evaporated. I won't be talking about these here. Now to begin! Step 3: Prepare the Eggs and Pecans. <PIC> PecansGoing with tradition, I used whole pecans. My family had an overabundance of them this year, but usually I just use pecans which have already been shelled. If I had to guess, I used about a cup of shelled pecans, which was probably about 1/3 cup of crushed pecans. I would have liked more, so feel free to put in pecans until your heart's content (or none at all if you prefer).Set these aside for later.EggsSeparate the whites from the yolks on all 3 eggs and put the whites in the mixing bowl.Break out that stand mixer (or a hand mixer and buff arms) and whip the egg whites until they are stiff. Mine got super stiff, but were not over beaten. Step 4: Sugar Syrup Mixture. <PIC> Add the sugar, karo syrup, and water in a saucer and set to high. As it heats up, stir it so it mixes together.Now, ♪let it boil, let it boil, let it boil♪Part 1If you're being safe and using a candy thermometer (probably a good idea), heat the mixture until it reaches 245° F–250° F, the Firm-Ball Stage. If not using a candy thermometer, you should test occasionally by dropping some of the mixture into a glass of cold water until it makes the firm ball. Remember, the sugar syrup will make a ball, but will flatten when squished. At this point, very slowly pour HALF of the sugar syrup into the mixing bowl with the egg whites while mixing on a lower setting. Pouring too fast will make the whites cook! Keep the mixer on while going to Part 2.Put the remaining mixture back on the burner.Part 2Now heat the mixture until the candy thermometer reaches 265° F–290° F, the Hard-Ball to Soft-Crack Stage, or when you drop some sugar syrup into cold water and it will be a hard ball and solidify into threads that will bend before breaking. My mixture I believe was either between these two stages or just going to the Soft-Crack Stage because it formed a hard ball when in water, but when I took it off the burner, it was a tan color.Once again, very slowly pour the mixture into the egg white/sugar syrup mixture while the mixer is on a low speed. ---------------------WARNING: The mixture is EXTREMELY HOT. Do not have the mixer on a high speed or it might splash back up at you. Be very careful when pouring the sugar syrup at any stage!!---------------------After pouring the remaining mixture, turn the mixer to a higher speed. After about one minute, turn off the mixer, remove what you can from the whisk, and very carefully remove the mixing bowl. Put the bowl on a pot holder. Step 5: Add Vanilla, Pecans and Spoon. <PIC> Add your 1 teaspoon of vanilla and your pecans (if you choose to use them) and mix well. Now you potentially have 2 options. Option 1 (how I did it)Spoon the mixture on to buttered cookie sheets. You might need to use another spoon to scoop the mixture out in cookie-sized pieces.Once cooled, use kitchen shears to cut each piece into bite-sized chunks.Option 2You might want to take a somewhat easier route without two spoons. Pour the divinity mixture on to a buttered cookie sheet or two so it forms a large puddle. Let it cool and then use kitchen shears or some other shard device (maybe a pizza cutter?) to cut it up into small pieces. Step 6: Wrap and Serve. <PIC> Cut squares of waxed paper and wrap each piece individually. I ended up with about 130 pieces, which I stuffed into small 3" x 3" x 2" gift boxes.At Christmas before our unwrapping "ceremony", I handed them out to my family and got good reviews. They taste like divinity, but have the texture of a taffy. My aunt admitted that she isn't a fan of the texture of traditional divinity, but that these "chews" are much better for her.All in all, I was able to salvage my failure into a success! I managed to take a traditional candy and make it "modern" according to one family member.Luckily for you I recorded my failure and now you too can make these yummy holiday candies!


Question: When making 'Divinity Chews,' what stages of sugar should I monitor during the preparation of the sugar syrup, and how can I determine the correct hardness without using a candy thermometer?

When making 'Divinity Chews,' you should monitor the stages of sugar including Soft-Ball, Firm-Ball, Hard-Ball, Soft-Crack, and Hard-Crack. To determine the correct hardness without a candy thermometer, you can drop some of the sugar syrup into cold water and observe its behavior: a Firm-Ball will form a ball that flattens when removed, while a Hard-Ball will form a hard ball that does not flatten unless you really squish it.


Question: In the recipe for 'Paleo Creamy Butter Chicken,' how long should I soak the cashews and what is the next step after soaking them?

In the recipe for 'Paleo Creamy Butter Chicken,' you should soak the cashews in boiling water for 30 minutes. After soaking, place the cashews in a blender with the soaking water and blend until smooth to achieve a creamy texture.<PIC>


Question: What is the best way to prepare a refreshing lemongrass-ginger juice at home?

Introduction: Easy Lemongrass-Ginger Juice. <PIC> Ingredients: 1 pound lemongrass, preferably lower part 1 gallon hot water 4 tablespoons freshly squeezed lemon juice or calamansiA piece of ginger root, peeled and chopped 4 tablespoons cane syrup or used other kind Step 1: Make the Lemongrass Stalks and Ginger. <PIC> (1) Make fine pieces of lemongrass stalks, ginger and add them in hot water. Let them steep for 5-7 hours in hot water, and then strain to separate lemongrass and ginger.(2) Stir in calamansi or lemon juice, cane juice, honey (if desired) and serve.(3) You can experiment ways to make this beverage; either hot or cold.(4) Healthy beverage for daily use like tea.


Question: What steps should I take to prepare the lemongrass and ginger for 'Easy Lemongrass-Ginger Juice'?

To prepare the lemongrass and ginger for 'Easy Lemongrass-Ginger Juice,' you should first cut the lemongrass stalks and ginger into fine pieces, then add them to hot water. Allow them to steep for 5-7 hours, and finally strain the mixture to separate the lemongrass and ginger.<PIC>


Question: What is the process for creating a delicious red pepper corn chowder that really highlights the flavors of the ingredients?

Introduction: Red Pepper Corn Chowder. <PIC> This is a recipe I adapted from one I got from my mother-in-law. I add red pepper and frozen corn instead of canned corn for an improved flavor and texture.  Step 1: Ingredients. 12oz Package Salt Pork1 Small Onion3 Medium Yellow potatoes1 Large Red Bell Pepper1 lb Frozen Sweet Corn2 14.75 oz Cans Cream Corn1 qt Light Cream1 pint Heavy Cream2-4 shakes Tabasco Sauce1/8 tsp White PepperKosher Salt1/2 tsp Garlic Powder1 Bay leafFlourPinch of Cayenne Step 2: Prepare Mise En Place. <PIC> I start by chopping my vegetables and end with the salt pork. Dice the onion to about 1/4 inch, the potatoes to about 1/2 inch and the red pepper somewhere in between 1/4 and 1/2 inch. There is a thick part of skin on the slat pork that needs to be removed and discarded. Make a small slit between the meaty part and the skin and being careful not to slice to deep into the soft fat or your finger. Slice and then dice the pork to around 1/4 inch pieces.  Step 3: Start Cooking. <PIC> Place an 8 qt stock pot over medium heat and allow the pot to get hot before adding anything, this helps prevent sticking. Cook the salt pork over medium heat until the fat starts to form bubbles, about 15 minutes. You will want the meaty bits to start to get a little crispy.Next add the onions and stir frequently until they soften, about 3-4 minutes. Then add the potatoes with a pinch of salt, pepper and garlic powder. Turn the heat up to medium high and stir frequently until the potatoes just begin to soften, about 10 minutes. Add the red pepper, stir frequently until the peppers get soft making sure to scrape any bit that might stick to the bottom of the pan, about 3-4 minutes.Note: We prefer to have soft potatoes in my chowders however if you desire to have them a little firmer then add the red peppers in at the same time as the potatoes. We also like to have a little crunch left in the red pepper again adjust the cooking time according to your personal taste and consider cutting them a little smaller.At this point add flour a tablespoon at a time thoroughly mixing and cooking after each addition. Continue until all the ingredients start to bind together in clumps.  Step 4: Continue Cooking. <PIC> Once everything has clumped together it is time to add the rest of the ingredients. Add the cream corn, frozen corn, both creams, Tabasco, bay leaf, white pepper and garlic powder. Stir occasionally until small bubbles start to form on the top as pictured above, about 15-20 minutes. Reduce heat and simmer covered for 45 minutes to an hour depending on how thick you like chowder. Continue to stir occasionally during the simmer.Note: Add more Tabasco and/or some cayenne pepper if you want a little more spice. The amount  I add is suited for other members of my family who do not like spice. Also Limit any additional salt as the salt pork is pretty salty I really only add it when the potatoes go in mostly because not seasoning potatoes just seems wrong to me.  Step 5: Serve and Enjoy. <PIC> We like to serve this with corn bread. I like to add some fresh sliced jalapeno or Serrano peppers to spice it up a little.


Question: What specific steps should I take to prepare the vegetables and salt pork when making 'Red Pepper Corn Chowder'?

For making 'Red Pepper Corn Chowder,' the vegetables should be chopped with specific dimensions: dice the onion to about 1/4 inch, the potatoes to about 1/2 inch, and the red pepper to somewhere in between 1/4 and 1/2 inch. The salt pork needs to have the thick skin removed; make a small slit between the meaty part and the skin, then slice and dice it into around 1/4 inch pieces.<PIC>


Question: What’s the best way to skin tomatoes quickly and efficiently for my summer recipes?

Introduction: How to Skin Tomatoes. <PIC> It's summer!  Time to grow or buy huge quantities of delicious tomatoes for your favorite summer tomato dishes.  Peeling or skinning tomatoes turns out to be the easy part - in fact, it's so easy a 3-year-old can do it.  Just follow these easy instructions, and you'll be making great tomato soup, salsa, or pasta sauce in no time flat.
i just processed about 22 pounds of tomatoes in about half an hour, including extra time to accommodate my assistant's* help. :)
*Corvidae just turned 3 yesterday!  She loves helping out with fiddly food-prep processes, especially if they involve the stove and/or ice.  If you let your toddler (or older kid) help in the kitchen, make sure they've got a nice stable platform (we use a folding utility stool for Corvidae) and that they're smart around hot and/or sharp objects.  We're trying to scald tomatoes, and hopefully NOT innocent bystanders.  Step 1: Tools and Ingredients. You'll need:
- a pot full of boiling water
- a bowl full of ice water, and more ice to add as needed
- a slotted spoon
- a sharp knife
- lots of beautiful fresh tomatoes!
I got these Early Girls from my favorite tomato growers, Wild Boar Farms.  Soon they'll have tons of gorgeous and amazingly delicious heirloom tomatoes at the market, but I prefer to roast and freeze those, and their skins are so thin they don't require peeling. If you don't live in the SF bay area, I highly recommend buying some of their seeds so you can grow your own. Step 2: Staging (set Up Your System). <PIC> - Fill a medium to large-sized pot with water, cover, and crank the heat so it comes to a boil quickly and efficiently.
While you're waiting for the water to boil:
- Fill a medium to large-sized bowl half-full with ice, then cover with water.  Place it near the stove, but not so close it heats up from the boiling water.
- Wash your tomatoes, and remove stems.
- Make a small X in the skin at the flower end (opposite the stem) and place near the stove. (see photo for detail)
Check out my staging choices in the picture below, then modify as needed to suit your situation. Step 3: Boil Tomatoes. <PIC> Dump tomatoes into boiling water, and cook for roughly 30-45 seconds.  (Start counting time immediately - no need to wait for the water to reboil.)
This time will vary according to the size of your tomatoes (smaller tomatoes will cook faster!), the size of your pot (larger quantities of water have greater thermal mass!), and the number of tomatoes you drop in each time (more thermal mass of tomatoes drops the water temperature!).
The goal is to boil the tomatoes just long enough to cook the outer millimeter or so of tomato skin and connective tissue so the skin will detach easily, while leaving most of the tomato in a nearly-raw state. Do some test runs, and adjust your timing as needed.  If you see the tomato skins starting to split down from your original cut, they're definitely done - yank them out immediately, and consider dropping the time for your next batch. Step 4: Cold Shock Tomatoes. <PIC> Scoop your tomatoes out of the hot water with your slotted spoon, making sure to drain any excess, and drop them into the ice bath.  Leave them until cool, then set out on the counter stem-end down while you process the rest of your tomatoes.
Remember to add more ice (and remove an equivalent volume of water to avoid spills) on a regular basis to keep the water bath nice and cold. Step 5: Peel!. <PIC> Now the peels should practically slide off of your tomatoes!  Sometimes a paring knife comes in handy for damaged areas, or tightly adherent skin around the stem, but it's still ridiculously easy.
I prefer to peel over one bowl, then store the peeled tomatoes in a second bowl to avoid mess.  This way, you can squeeze out the accumulated tomato skins when you're done to make a nice glass of tomato water!  Just add a pinch of salt, and it's your treat for virtuously processing all those tomatoes.
Now get started on your favorite tomato recipes!


Question: After boiling tomatoes in the 'how-to-skin-tomatoes' technique, what is the best way to remove the skins, and what tool can help with any damaged areas?

In the 'how-to-skin-tomatoes' technique, the skins should practically slide off after boiling. A paring knife can be useful for removing skins from damaged areas or for skin that is tightly adhered around the stem.<PIC>


Question: In the process of making 'Plum Wine,' what should you do with the fruit pulp and yeast after the initial fermentation stage?

After the initial fermentation stage in making 'Plum Wine,' you should filter off the fruit pulp and yeast using a sieve and a funnel.<PIC>


Question: What is the process for rolling out the crust and how long should it be baked for Minny's Famous Chocolate Pie?

To make Minny's Famous Chocolate Pie, roll out the crust to an 11'' circle and bake it for 15-20 minutes until the edges and center are golden brown.<PIC>


Question: What’s the best way to prepare delicious garlic bread and cheese that rivals my favorite pizza place?

Introduction: Easy Garlic Bread and Cheese. <PIC> I LOVE the garlic bread and cheese from Pi**a H*t, but find the garlic bread you buy from supermarkets pales in comparison so I invented my own recipe which is so easy to make and everyone who's tried it says its even better than the huts!
Ingredients needed:
French bread
Butter/Margarine
Tube of Garlic paste (or fresh garlic peeled and crushed)
Extra virgin olive oil
herbs (parsley or mixed herbs - whatever you fancy)
Cheese grated (mozzerella or chedder - again whatever you fancy)
 Step 1: Select and Prepare Your Bread Slices. <PIC> Cut your bread sticks into thickish slices diagonally and arrange on a tray (I cover the tray with foil for easy clean up afterwards).liberally sprinkle olive oil on the slices and put under a hot grill. Step 2: Prepare the Garlic Butter. <PIC> Right - while the bread is toasting, its time to prepare the garlic butter.Choose a microwave safe cup or ramakin, put some butter or marg in it and zap it in the microwave for about 30-40 seconds.Then squirt in a helping of garlic paste (or your peeled and squashed garlic cloves - use a garlic press) and some herbs.Zap it again until all the butter/marg has melted nicely. Step 3: Butter Up Your Slices. <PIC> Your bread should now be nicely toasted, remove the tray and flip your slices.
Add a good teaspoon of the butter/garlic mix to each slice, stir the mix well as the garlic tends to sink to the bottom.
Once all covered, return the tray to the grill to toast the other side.
If you don't want the cheese, once the slices have toasted they are ready... for cheese, read on! Step 4: Cheese It Up. <PIC> The final step is to add your favourite cheese topping and melt it again under the grill.
I like to add a light sprinkling of herbs on top of the cheese for appearance.
Once the cheese is all melted and bubbling - its time to dish them out and collect the thanks of those you share them with.
Let me know if you try this and enjoy them.
Caroline x


Question: How do you prepare the garlic butter for making 'Easy Garlic Bread and Cheese,' and what ingredients do you need?

To prepare the garlic butter for 'Easy Garlic Bread and Cheese,' choose a microwave-safe cup or ramekin and place some butter or margarine in it. Microwave for about 30-40 seconds until melted, then add garlic paste (or crushed garlic) and some herbs. Microwave again until the butter is melted nicely.<PIC>


Question: What techniques can I use to prepare delicious jerk pork that really captures the essence of Jamaican flavors?

Introduction: World Harbors Jerk Pork. <PIC> World Harbors Jerk Pork
Ingredients:
Pork tenderloin, trimmed
1/4 bottle World Harbors Jamaican Style Jerk Marinade
1 tbsp Olive oil
Instructions:
Cub pork in to small cubes, place in a glass bowl and pour marinade over, mixing well to make sure all pieces are coated
Marinate overnight
Set skillet to medium
coat skilled with olive oil (I use a Misto)
Grill pork until cooked through, turning frequently, about 10 minutes
I like to serve it with brown rice mixed with black beans and a sprinkle or two of garlic salt
Serve and enjoy


Question: What is the recommended method and cooking time for grilling the marinated pork in 'World Harbors Jerk Pork'?

The recommended method for grilling the marinated pork in 'World Harbors Jerk Pork' is to set the skillet to medium heat and grill the pork until it is cooked through, which takes about 10 minutes while turning frequently.<PIC>


Question: What should you do with the skillet before adding the batter for 'Fabulous, Melt in Your Mouth, Gluten Free Cornbread,' and what is the oven temperature you should set?

Before adding the batter for 'Fabulous, Melt in Your Mouth, Gluten Free Cornbread,' you should remove the skillet or baking pan from the oven, reduce the oven temperature to 350°, and spread melted butter around the skillet or pan.<PIC>


Question: What’s the best way to prepare a flavorful jalapeno corn bread loaf?

Introduction: Jalapeno Corn Bread Loaf. <PIC> Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.
Cornbread has been called a "cornerstone" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers. Step 1: The Ingredients.... <PIC> 2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
1/2 cup sharp cheddar cheese
1 jalapeno pepper (or more depending on your preferred heat level) Step 2: Getting Corny.... <PIC> In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
Whisk all ingredients together to combine well. Step 3: Getting Wet.... <PIC> In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
Dice the jalapeno pepper & shred the cheese.
 Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly. Step 4: Meet & Mix.... <PIC> Add the dry ingredients to the buttermilk mixture and stir to combine.
If the batter will not pour, add more buttermilk to the batter. Step 5: Bake and Enjoy!. <PIC> Pour the batter into a greased bread pan.
Bake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.
Continue to bake another 5 minutes until the cornbread is golden brown and springs back upon the touch.
Remove from oven & when cooled turn out bread onto baking rack.
Serve warm with butter & Enjoy!
I love cornbread with anything barbequed, I am not much of a "heat" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.
You will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.


Question: In the 'Jalapeno Corn Bread Loaf' recipe, what should I do if my batter is too thick to pour?

If the batter for the 'Jalapeno Corn Bread Loaf' is too thick to pour, you should add more buttermilk to the mixture.<PIC>


Question: What are the steps to clean the eggs after blowing them out for 'Finger Jell-O Eggs With Real Egg Shells'?

To clean the eggs after blowing them out for 'Finger Jell-O Eggs With Real Egg Shells,' fill a large bowl with the hottest water you can handle, submerge each egg to allow it to fill with hot water, and push the membrane open if necessary to let water in.<PIC>


Question: What are the key steps to creating a delightful cinnamon and apples crumble from scratch?

Introduction: Cinnamon and Apples Crumble. <PIC> Hi all, The recipe today is a simple apples and cinnamon crumble. It's very tasty and easy to do. This recipe is tasty alone, and even better with vanilla ice cream !Follow these simple steps to make this easy cake ! Step 1: Ingredients. <PIC> For this crumble, you will need:5 big apples   100 gr of flour   grounded cinnamon   80 + 30 gr of butter   80 gr of sugar   one bag of vanilla sugar Step 2: Prepare the Dough. <PIC> In a large bowl, put 100 gr of flour and 80 gr of sugar. Add also about 1/2 tablespoon of grounded cinnamon.Measure 80 gr of butter and cut it in small slices in the bowl. Wait a couple of minutes to let the butter to heat up a bit at room temperature.Now we will make the crumbs. With your hands, "crumble" the ingredients with the tip of your fingers. After a couple of minutes, you should start to have a "sand" texture like the pictures. Take the bigger bits of dough and crumble them with your finger. It's easy ! Just don't press on the dough - we don't want something compact !-. Just use the tip of your finger to get this sand texture.Put the dough bowl into the fridge while working on the apples. Step 3: The Apples. <PIC> Ok, start peeling some beautiful apples. In my case, I took about 5 big apples.Cut them in four, remove the seeds, and cut them again in small slices.We will bake them a bit in a pan before the main baking in the oven. Some recipes doesn't bake them (the apples are raw before final oven baking). I prefer this, as the result is smoother...!Put 30 gr of butter in a large pan. Once the butter is melted, add the apples slices. Bake them for about 6-10 minutes. Carefully stir them with a wooden spoon (I don't want to scratch my pan !). At mid-baking, add one bag of vanilla sugar and 1/2 tablespoon of cinnamon.Stop baking once you have transparent edges on the apples. Step 4: Assembly and Baking. <PIC> In a large mold, put the apples and the juice (completely empty the pan). With the spoon, level the apple layer to have a flat surface.Spread the dough on it. Try to cover all the apples !Once done, put the mold in the oven. Bake for about 30 minutes at 170°C. Stop baking when the dough starts to become brown.  Step 5: Finishing. <PIC> Here we are, a very tasty crumble cake. If you want to make it tastier, add some vanilla ice-cream with it !You can eat it hot, or let it cool. The better is to have the mid-warm crumble and the ice-cream... It's incredible !Thanks for reading !


Question: How should I prepare the apples for making 'Cinnamon and Apples Crumble' before baking them in the oven?

To prepare the apples for 'Cinnamon and Apples Crumble,' start by peeling and slicing 5 big apples into small pieces. Then, bake them in a pan with 30 gr of butter for about 6-10 minutes, adding one bag of vanilla sugar and 1/2 tablespoon of cinnamon midway through the cooking.<PIC>


Question: What are the essential steps to create a delightful Italian dinner that will impress my guests?

Introduction: How to Make a Nice Italian Dinner. <PIC> How to prepare a decent / sorta fancy Italian dinner. Step 1: Make the Meal. <PIC> Make something with pasta. Have a cool appetizer such as mozzarella and tomatoes with basil. Have good Italian bread with dipping sauce. Step 2: Set the Scene. <PIC> Prepare a nice setup with cheese and grater. Have a bread knife readily available for fresh cut bread. Have the appetizer neatly presented. Use nice plates or china. A candle and flowers are always important. So is having the salt and pepper shakers readily available. Step 3: Finishing Up. <PIC> Fill the crystal glasses or wine glasses with Italian wine, champagne , or grape juice with club soda. Light the candle. And serve. Step 4: Enjoy!. <PIC> Enjoy!HOW NOT TO LOOK


Question: For making 'How to Make a Nice Italian Dinner,' what cool appetizer should be prepared?

For making 'How to Make a Nice Italian Dinner,' the cool appetizer that should be prepared is mozzarella and tomatoes with basil.<PIC>


Question: How do you prepare the cabbage for making 'kimkraut-souerchi-sriracha-slaw' before mixing it with the other ingredients?

To prepare the cabbage for 'kimkraut-souerchi-sriracha-slaw,' put the shredded cabbage in a glass dish, add about 3-4 tablespoons of fresh ground sea salt, massage it in, and let it sit while stirring and massaging every 30 minutes. After about 2 hours, rinse the cabbage under cold running water and dry it in a spinner before sprinkling with another teaspoon or so of salt.<PIC>


Question: For making 'Tropical Dessert Wine,' what is the correct honey-to-water ratio for a 1 litre batch, and how do I activate the yeast?

For making 'Tropical Dessert Wine,' the correct ratio for a 1 litre (1 quart) batch is 400g (0.88lb) of honey mixed with 700ml (23 oz.) of water. To activate the yeast, follow the packet instructions, which indicate that you need 1 gram or 0.035 ounces of yeast for a 4 litre or 1 gallon batch.<PIC>


Question: What is the overall process to create a delightful chicken jelly cake that has a fun presentation?

Introduction: Chicken Jelly Cake. <PIC> This is a chicken recipe that one could decorate as beautifully as they want - one could put a boiled egg inside or broccoli and make it tall with a lot of jelly underneath..  I called it a chicken jelly cake as it looks quite jolly like a cake and could use it as a cake for those who doesn't like sweets :-) I had one chicken thigh left so decided to make an instructable out of it :-) It is important to use a chicken with bones and skin still on it. You could also use some real jelly if you want to make a big and sturdy one, but for the small one - the chicken bullion is enough and turns into a thick jelly itself. So here we are.. Ingredients for one portion:1 Chicken thigh1 small carrotHalf of small onionblack pepperDried dillSmall peasGreens for decoration Step 1: Chicken Bullion. <PIC> Put a chicken thigh in a saucepan and pour a hot water over it ( just enough to cover the chicken), add some onions and black pepper. Simmer for about an hour or a bit more ( till the chicken starts falling apart). Last 10 minutes before switching the chicken off, add the carrots to the bullion and continue simmering.  Step 2: Cutting and Seperating Everything. <PIC> Drain the broth in a separate small container and put it aside. Cut the carrots in a shape you like and arrange them beautifully at the bottom of the dish (so when you flip it - the shape will be on top), add peas and sprinkle it with dill.As for the chicken, remove all the bones and chop the remains. Step 3: Final Bit. <PIC> Lay the chicken on top of the carrots very carefully ( so the shape will not get distorted/messed up). Put all the chicken in and press the spoon gently on top. Now start pouring the broth over it very gently - fill the dish up to the top. (Discard the rest of the bullion - or make some soup :-D )Leave the dish untouched for an hour or two till it cools down and then put it in a fridge over night (8 to 10 hours) Step 4: Flip. <PIC> Take a knife and slide it through the edges of the chicken jelly, so it will unstick. Tip it over on a plate and decorate it. Wa lah - it's done! :-)


Question: What steps should be taken after laying the chicken on top of the carrots when making 'Chicken Jelly Cake,' and how long should it be left to cool before refrigerating?

After laying the chicken on top of the carrots for 'Chicken Jelly Cake,' you should pour the broth over it gently until the dish is filled to the top, and then leave it untouched for an hour or two to cool before refrigerating it overnight for 8 to 10 hours.<PIC>


Question: What is the recommended method for heating cream when making 'Homemade Chocolate Truffles,' and what advantage does this method offer?

The recommended method for heating cream when making 'Homemade Chocolate Truffles' is to boil the heavy cream instead of heating the chocolate directly. This method offers the advantage of preventing the chocolate from being ruined by overheating without a thermometer.<PIC>


Question: What should you do after mixing the eggs into the butter and sugar when making 'Toll House Chocolate Crunch Cookies'?

After mixing the eggs into the creamed butter and sugar while making 'Toll House Chocolate Crunch Cookies,' you should mix the ingredients until just combined.<PIC>


Question: For creating a 'Frozen Buttercream Transfer,' how long should I freeze it before placing it on the cake?

For creating a 'Frozen Buttercream Transfer,' it is recommended to freeze the buttercream transfer for 8 hours to ensure it is frozen solid and hard.<PIC>