Question: What are the essential steps for brewing homemade ginger beer from scratch?

Introduction: Ginger Beer Home Brew "live Blog". <PIC> And now for my next trick I will attempt to home brew sparkling pink Ginger Beer "live" on the internet...over the course of four weeks...(The bottle pictured above is one I made about a year ago.)The three basic steps to making ginger beer at home are;Step 1. Making the ginger bug (Bug- 1 week). Step 2. Mixing the ginger bug with sugar water (Brew- 1 day),Step 3. Fermenting the mix (Bottle-2-3 weeks).It takes about three to four weeks to make a batch of ginger beer from scratch and there are about 50 days left in the Homebrew contest so that should be just enough time to achieve fermentation, updating this instructable as I complete each step. Complicating this challenge will be the fact that I recently moved and I don't have access to all the supplies/ utensils I would normally have. I'll be making it up as I go along, should be interesting :DEDIT: I have exams next week so I may run a bit behind but for now, this is the tentative ginger beer scheduleBug- June 9-17Brew- June 18Bottle- two weeks from June 18 to the first week of JulySo, here we go... Step 1: Make the Ginger Bug. <PIC> 09/06/2016Ginger bug is a culture made from fresh, grated ginger root and sugar. You will need three ingredients to make the ginger bug;-one large ginger root-approximately 1 cup of sugar-one bottle (500mL) of bottled water. (Don't use tap water as it has been treated and may kill the bacteria we are trying to cultivate in the ginger bug.)You will also need the following utensils/ tools;- grater-wide neck glass jar-a piece of fabric to cover the jar- elastic band or piece of string to secure the fabric around the jar-plastic or wooden spoonTo begin, grate about 2 tablespoons of ginger into the jar, add two tablespoons of sugar and two table spoons of water. Mix well, cover with the fabric and secure with an elastic band.  Leave the jar on your kitchen bench or some other out of the way place where it wont be disturbed.Every day for seven days you will need to add 2 more tablespoons each of grated ginger, sugar and water, stirring the mixture well with every addition.By the third of fourth day you should start to notice bubbles forming in your bug. This is good :D- - - - - - - - - - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -PS. I have bought the ingredients and will start my bug tomorrow. Pictures to follow. Stay tuned. Step 2: Ginger Bug- Day Zero. <PIC> 10/06/2016Get your ginger, peel it if you want to, I just washed mine. Grate enough to make two tablespoons. I didn't have a grater so I used a knife.This amount of ginger made about one and a half tablespoons which is fine. Measurements don't have to be exact and I can make it up by adding more ginger tomorrow.Add the grated (or chopped ginger) to the glass jar. Add two tablespoons of sugar and two tablespoons of water.Mix well and cover with a cloth, secured with an elastic band.Leave it in a corner somewhere and go about your day.--------------------------------------------------------------------------------------------------------------------------------------------Days 1 to 7 will follow the exact same steps- add ginger, sugar, water. Mix. Cover and set aside. Step 3: Ginger Bug- Day 1. <PIC> 11/ 6/ 2016Added more grated ginger to the bug today, about 3 tablespoons.Added two tablespoons each of sugar and water but the water barely covered the ginger pieces so I added a little more, just enough to completely cover the ginger.Mix everything up, cover and set aside.See you tomorrow :)---------------------------------------------------------------------------------------------------------------------------------------------- Step 4: Ginger Bug....Bubbles!!. <PIC> So a few days have passed since my last update. I've added several lots of sugar/water/ginger to the bug but may have missed a day or two (due to having exams and stuff).When I've made this previously I started seeing bubbles after three or four days but this time around I didn't see anything after four days and I was starting to worry that I would have dump this and start again but this morning I woke up to find bubbles! Yay!!Now I need to buy some lemons for the next step (this weekend). Step 5: Something Is Wrong With My Ginger Bug.... I was supposed to brew and bottle the ginger beer today but it looks like the ginger bug is not ready. I haven't seen an increase in the amount and size of bubbles (which I was expecting) so I think it needs a few more days, maybe another week :(I have split the bug into two jars and will continue adding the ginger/water/sugar each day. Hopefully in a few more days more bubbles will start to form and I can begin the brewing.18/06/2016 Step 6: Disaster!. <PIC> I woke up this morning and checked the ginger bug only to find this alien spawn had taken over... goodbye internet glory :(This is the first time I've had a batch fail. I've only made 4 or 5 batches over the past few years but I've always tended to have beginners luck with anything I try- the first few times it is perfect and then disaster creeps in.In this case I followed all the same steps so I have to guess that it has something to so with the ingredients I used, most probably the ginger...maybe it wasn't organic? I'm really not sure.Unfortunately, if I have to restart the bug that messes up my schedule and I dont think I'll complete my ginger bug in time for the end of the Homebrew contest. I may start a new batch this weekend (after my last exam).Thanks for reading this far. I'll add a link to a ginger beer instructable if/ when I start a new one.20/06/2016


Question: What three ingredients do I need to make the ginger bug for 'ginger-beer-home-brew,' and what tool should I use to mix them?

To make the ginger bug for 'ginger-beer-home-brew,' you will need one large ginger root, approximately 1 cup of sugar, and one bottle (500mL) of bottled water. The essential tool for mixing the ingredients is a plastic or wooden spoon.<PIC>


Question: What’s the best way to prepare a delicious slow-cooker spaghetti and meatballs dish from scratch?

Introduction: Slow Cooker Spaghetti and Meatballs. <PIC> This is one of my favored and easiest slow cooker recipes. Step 1: . <PIC> ingredients1 1/2 table spoons of Tuscan or Italian seasoning.1 cup of Italian bred crumbs1 cup of shredded mozzarella1 egg1 1/2 24oz. bottles of pasta sauce1lb of sweet Italian sausage Step 2: . <PIC> Combine all ingredients in a large bowl and mix thoroughly. Pour enough sauce in the slow cooker to just cover the bottom. After all the ingredients have been mixed start to pinch off enough meat to form 2-3 inch round balls. As you make each ball put it in the slow cooker you should be able to put 5-7 on each layer now cover that with some sauce and repeat until you run out of your mixture. Cover the last layer of meat balls with what is left of your sauce put the cover  on the slow cooker and cook on low for 8 hours or high for 6. After the meat balls have cooked cook 1lb of your favorite pasta just follow the instructions on the book and enjoy.


Question: In the recipe for 'Slow Cooker Spaghetti and Meatballs,' what is the next step after mixing all the ingredients in a large bowl?

After mixing all the ingredients in a large bowl, the next step is to pour enough sauce into the slow cooker to just cover the bottom, then form 2-3 inch round meatballs from the mixture and layer them in the slow cooker with sauce.<PIC>


Question: What is the best way to prepare a Friday Night Negroni for a classy evening?

Introduction: Friday Night Negroni. <PIC> Negroni is an old Italian cocktail for adult taste.The legend claims that the drink was invented in Italy in the year 1919. This cocktail has the sweetness of Martini Rosso and bitterness of Campari with a wonderful flavour of Gin.The drink goes nicely at classy evenings and fancier parties. Traditionally Negroni is done in Old Fashioned glass, but in this instructable we use Cocktail glass.This is a strong alcoholic drink, so remember to drink responsibly! Step 1: Ingredients. <PIC> You need only 4 ingredients (or five) for this magic potion:2cl Gin2cl Campari2cl sweet red VermouthIce (skull shaped)Optional: Orange peelAnd of course glasses and something to measure the alcohols. Step 2: Ice and Gin. <PIC> Add ice to your glass and pour 2 cl of GinFor the Halloween or horror theme, use skull shaped ice. It just looks better. Step 3: Campari. <PIC> Pour 2cl of Campari to the glass. Step 4: Sweet Red Vermouth. <PIC> Pour 2cl of sweet red Vermouth to the glass.There are many brands available, but Italian ones are the best. Step 5: Enjoy. <PIC> The drink is ready for consumption.You can also garnish your drink with orange peel. Adding orange peel might also add bit more bitterness.You can stir your drink if you think the alcohols are not mixed well, but don't go to James Bond route and shake them. Shaking will make your drink foggy and too cold.Enjoy with good company and classy music!Generic receipt:Stir into glass with ice1 part of gin1 part of Campari1 part of sweet red Vermouth


Question: In the recipe for 'Friday Night Negroni,' what is the measurement of sweet red vermouth that needs to be poured into the glass?

In the recipe for 'Friday Night Negroni,' you need to pour 2 cl of sweet red vermouth into the glass.<PIC>


Question: What specific steps should I take to prepare the turkey before roasting the dark meat in 'Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat'?

To prepare the turkey in 'Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat,' you should set your turkey on a bed of aromatic vegetables, prop up the back of the turkey with a big leek or carrot, and then remove the turkey breast to refrigerate it before roasting the dark meat at 350 degrees for 30 minutes.<PIC>


Question: What’s the best way to whip up a delicious hot and spicy noodle omelette at home?

Introduction: Hot & Spicy Noodle Omelette. <PIC> Do you like instant noodle? and do you like egg?let's combine it!Its easy to make and take ± 10 minutes to make it?Lets make it!The name is Midog. What!! My dog!!. not, is not a dog, hahaMidog means mie+endog (noodle+egg in Sundanese)Besides tasty, Midog also easy to make, affordable, with simple ingredients that can be cooked in your homes!! Step 1: The Ingredients!. <PIC> An instant noodle and the seasoningAn eggChili powder Step 2: Boil the Noodle!. <PIC> Boil the water and then put the noodle into the boiling waterwhile waiting for the noodles cooked. Pour the seasoning, vegetable oil, and chili powder into the bowl Step 3: Make the Omelette. <PIC> After the noodles cooked, drain it well.Put the noodle into the bowl. Crack the egg and put it into the bowl.. Mix it well. Step 4: Fry the Omelette. <PIC> Turn on the stove. Heat the vegetable oil.Fry the noodle well.If the color is golden-yellow remove it from the pan. Don't forget to turn off the stoveServe it well. Step 5: Ready to Eat!!!!!!!. <PIC> Sprinkle a little chili powder on top of omelette and at the plate!And finish!! Step 6: Another Food & Drink Project. Lovely White-Purple CakeNasi Kuning (Yellow Rice): a Traditional Food of IndonesiaPisang Goreng (Fried Banana) : Traditional Food of IndonesiaBalado Eggs Special From INDONESIATraditional Cough medicine. Easy and effectiveWheatgrass Juice + Alove VeraThe Sweet Aloe Vera


Question: What ingredients do I need to prepare a 'Hot & Spicy Noodle Omelette'?

To prepare a 'Hot & Spicy Noodle Omelette,' you'll need instant noodles with their seasoning, an egg, and chili powder.<PIC>


Question: What is the best way to create a delicious bacon egg burger that combines all those amazing flavors?

Introduction: Bacon Egg Burger. <PIC> got an idee to make a burger-egg-bacon style... Step 1: Prepare . <PIC> do your burger as usally. make a hole in the centerg ex. with a small glass  Step 2: Roast. <PIC> when your begin to roast the burger put an egg in the hole. turn it around as usally. Step 3: Make Burger . <PIC> fill in your favorite toppings of course bacon the green salad is only for the color design ? Step 4: And Eat. <PIC> sorry my egg had to much time roasting. Hope to give it enough to See the yellow egg yolks flow out of the burger  Step 5: .


Question: In preparing a 'Bacon Egg Burger,' how should the burger be assembled, and what is the technique to create a hole in the center?

To prepare a 'Bacon Egg Burger,' you should assemble the burger as usual. The technique to create a hole in the center is to use a small glass to make the hole.<PIC>


Question: What is the best way to transform a keg into a keggle by cutting off the top?

Introduction: Keep It Simple - How to Cut the Top Off a Keg to Make a Keggle. <PIC> The hardest part of turning a Keg into a Keggle is cutting the top off.I found a really easy and simple method that will take about 5 - 10 minutes to make and 5 - 10 minutes to execute.Tools you'll need:Angle grinder with handle that attaches to the top of the head. (I bought a Porter Cable pc750ag from Lowes for $39) Flapper disk for angle grinder ($5 at Lowes or Home Depot)Stainless Steel cutting disk for angle grinder. ($5 at Lowes or Home Depot)Flat head screw driverHack sawDrill and drill bitPliersParts you'll need:6 inch stainless steel hose clamp2 inch outside diameter by 2 1/2 inch long slip coupling.  Step 1: Step 1: Mark and Cut Channels for the Angle Grinder's Handle. <PIC> Big picture for this step: You are trying to cut openings or channels on either side of one end of the pipe to hold the handle of the angle grinder.Use a measuring tape to measure a half inch from one end of the pipe coupling.Mark with a sharpie all the way around the pipe at 1/2 inch.Measure the width of your angle grinder's handle. Mine was just about 1.18" or 3cm.Now look straight down at the coupling and hold the angle grinder handle across the end of the coupling. Use your sharpie to make cutting reference marks on the end of the coupling.Remember we are trying to cut channels or openings for the angle grinder handle.Use your hacksaw to cut into the coupling about half inch at each of those reference marks.Use a pliers or dremel to finish opening the channels. Take your time!Fit the angle grinder handle in the channel and test for fit. Step 2: Step 2 - Cut the Two Holes for the Hose Clamp. <PIC> Big picture for this step: The handle will need to be secured to the coupling with a hose clamp. Clamp the coupling down so you can drill through it.Find a drill bit that is about the width of your hose clamps.Use your sharpie to mark a spot on the coupling that is perpendicular to the channel and about 1inch from the end of the coupling.Drill through both sides of the coupling. Take your time!Test the hose clamp for fit. Step 3: Step 3 -  Prep the Keg. <PIC> Big Picture for this step: Prepping the keg If your Keg still has a valve in it, then you need to make sure it is NOT under pressure. Don't proceed unless you are sure that the keg is depressurized and the valve is out.Search Google to find out how to depressurize a keg and take the valve out. There are plenty of videos on Youtube that show you this step.Assuming that your keg is prepped. Move the keg to the garage or outside.Attach the stainless steel metal cutting disk.Hook up the angle grinder to the Keg jig (the coupler). Slide the Keg jig all the way to the base of the handle and tighten with a screwdriver.Get Eye and Ear protection. Wear gloves, long pants and shirts. Cutting steel is very loud and there will be sparks. Step 4: Step 4 - Cutting the Keg Top. <PIC> Big picture for this step: The keg jig will allow the angle grinder to scribe or cut a circle in the top of the keg. Make sure you have 360 degree movement around the keg.Make sure your angle grinder has a long enough cord. Make sure you have several feet of room around the keg.Without turning the Angle Grinder on move the grinder around in a circle. See if it moves freely. Sometime Keg handles are bent.Ok, start up the angle grinder.Use some pressure to scribe a circle around the top of the keg. Instead of trying to cut through the steel in one pass, try multiple passes.It takes about 5-10 minutes and the keg top will drop. Step 5: Step 5 - Sand the Edges. <PIC> Big Picture for this step: You've cut the top, now sand off the lip of the new hole.BE CAREFUL! The lip on the new hole will be very very sharp with strands of sharp metal.Change your cutting disc to the flapper disc.Simply sand the edges of the new hole till they are smooth to the touch.Take your time on this step because no one likes blood in their homebrew.I found that a pot lid for 11.25" should work.


Question: What safety precautions should I take when cutting the top off a keg while making a keggle?

When cutting the top off a keg to make a keggle, it is crucial to wear eye and ear protection, as well as gloves, long pants, and shirts. This is important because cutting steel is very loud and creates sparks, so proper safety gear is essential.<PIC>


Question: What’s the best approach to prepare a delicious couscous dish that can quickly become a satisfying meal?

Introduction: Quick and Easy Couscous Recipes. <PIC> I love couscous, and i have learned how to cook it quickly and easily. this instructable will hpefully allow novices to learn about this wonderful ingredient. Step 1: Basic Principles. <PIC> Cous Cous can be cooked many ways, and a search for recipes will turn up many ideas. For me, however, the simplist way to cook it as a side dish is to cover it in boiling water, leave it to stand and season to taste.
my other favourite method is 'cous cous in-a-mug' where you follow the same principle in a mug, but add other things to it to make in a main. Step 2: What to Add.... <PIC> To make cous cous into a main dish or mug snack, you can add almost any ingredient you want:
-adding a cup-a-soup, or stock cube can make for a more interesting side
-adding tinned tuna, cooked meats (eg. chicken chunks), bacon bits or mushrooms adds protein, and makes it more filling
-adding your favourite cooked veggies (eg. tinned sweetcorn or peppers)
-and everything is better with cheese (an especially good binder for cous cous stuffed peppers.
-or adding chorizo, cooked prawns, cooked chicken and veggies (and seasoning, of course) allows you to cook a paella (type) dish in well under 30 mins.
any combination of these allows you to make fast, cheap and filling meals easily Step 3: Thanks for Reading.. this is my first cooking instructable, and i hope you enjoyed it.
I improvise a lot an seldom use recipes, so sorry for thwe lack of exact quantities.This is a common building block for many meals that i cook as it is so quick and simple that i still have time for homework in the evenings. I started cooking aged 12 when my Mum died and have made a hot meal for me and my Dad most nights since.


Question: What is the simplest method for cooking couscous as a side dish according to 'Quick and Easy Couscous Recipes'?

The simplest method for cooking couscous as a side dish is to cover it in boiling water, leave it to stand, and season to taste.<PIC>


Question: What’s the best way to create pectin from scratch using apples?

Introduction: Pectin From Scratch. <PIC> Pectin causes jams and jellies to gel. When using a pectin poor fruit, pectin must be added or the result will be nothing more than a fruit syrup. I refuse to use store bought pectin because I think it takes the craft out of jam and jelly making. Usually I just add apple skins and cores to whatever I'm making, but I thought I'd give making my own pectin a try.
The basic method is to take a pectin rich fruit and extract the water soluble pectin by boiling it, then concentrating the liquid. Apples are a good source of pectin because they both contain a lot of pectin and have a relatively neutral flavour (as opposed to orange peels for instance). Step 1: Ingredients and Tools. <PIC> Pectin is concentrated in the cores and skins of all apples, and is especially strong in tart green apples. Using the cores and skins left over from making a pie is a great way to upcycle your scraps. For this instructable I used crabapples that didn't have enough flavour to bother with crabapple jelly.Ingredients:
3 lb Apples
4 cups Water
2 Tbsp Lemon JuiceUnusual Tools:
Jelly bag/cheese cloth and strainer
I am using the basic method from www.pickyourown.org, a website with a lot of very helpful information. Step 2: Cook Apples. <PIC> If using whole apples remove any imperfections that may impart an off flavour, and cut the apples into quarters or so. Place into a large pot with the water and lemon juice and simmer until the apples are completely tender, but not disintegrated. This could take between 20 and 40 minutes, depending on your apples and how large the pieces are.
Strain the results through a jelly bag to extract only the liquid. If you are concerned about cloudiness don't squeeze the bag. If you don't have a jelly bag (though I highly recommend getting one if you plan on making jelly) you can line a strainer with a few layers of cheese cloth. Step 3: Reduce Liquid. <PIC> To concentrate the pectiny goodness, boil the strained liquid until reduced by half. Stir occasionally to avoid getting a film.
If you want to test the level of pectin in your reduction, put a few drops into rubbing alcohol and the pectin will gel almost instantly. Obviously this should not be eaten. Step 4: Store and Use. <PIC> To store the pectin you can can it as you would any other preserve, but I think it is more convenient to freeze it. I froze mine in an ice cube tray and transfered the cubes into a ziplock bag. You can now use the frozen pectin cubes in jams and jellies made from low pectin fruits. Step 5: Example of Use. <PIC> This spring (2 years later) I used some of my frozen pectin cubes to make rhubarb jelly. Because your pectin concentrate and project will be unique this is just an example to get you started.
First I extracted the juice from the rhubarb by boiling and straining it.
I added a few cubes of pectin and tested the pectin level using a method that I found in Joy of Cooking: All About Canning. To test the amount of pectin I placed 1 teaspoon of juice in 1 tablespoon of rubbing alcohol then fished out the congealed pectin with a fork. A low pectin mixture forms loose strands of pectin while a high pectin mixture will form a single gooey ball.
Once the pectin level was looking good I carried on as usual, adding sugar and cooking the mixture until it passed the jelling test.
Remember that it can take 1 to 3 weeks for jams and jellies to set.


Question: In the process of making 'Pectin From Scratch,' what is the reason for boiling the strained liquid in Step 3, and how can you prevent a film from forming during this reduction?

In 'Pectin From Scratch,' boiling the strained liquid in Step 3 serves to concentrate the pectiny goodness by reducing it by half. To prevent a film from forming, it is important to stir the liquid occasionally while boiling.<PIC>


Question: What’s the best way to prepare a delicious vegan sauce that's both dairy-free and versatile?

Introduction: Vegan Sauce . <PIC> You are going to love this sauce! :D It's delicious, tasty and healthy! It can be used in so many ways: as a dip, spread, pasta sauce, salad dressing... If you like this insrtuctable, please vote at "Vegan Food Challenge" :)https://www.instructables.com/contest/vegan2016/If you are interest to see how to make it, keep reading! <3 Step 1: Ingredients. <PIC> For this recipe you will need:- 1 cup cashews- 1 cup pistachios- 1cup or more water- 1 tbs vinegar- garlic- himalayan saltYou can customize your sauce by adding some other nuts, such as brazil nuts or peanuts :) Step 2: Blending All Together. <PIC> Put all ingredients in a high speed blender (I am using small one for smoothies), and blend it until it's all creamy. Step 3: Enjoy!. <PIC> Pour into a bowl and eat as a dip for onion bread* or veggies, or mix in your favorite pasta!*If you want to know how to make gluten free onion bread, check this instructable ;)https://www.instructables.com/id/Sweet-Onion-Bread/Thank you for reading! <3


Question: What ingredients do I need to prepare the 'dairy-free vegan sauce' in Step 1, and how can I customize it?

To prepare 'dairy-free vegan sauce,' you will need 1 cup of cashews, 1 cup of pistachios, 1 cup or more of water, 1 tablespoon of vinegar, garlic, and Himalayan salt. You can customize the sauce by adding other nuts, such as Brazil nuts or peanuts.<PIC>


Question: What is the best way to whip up some delicious vegan scones with coconut cream?

Introduction: Vegan Scones With Whipped Coconut Cream. <PIC> Super easy Vegan scones using coconut three waysFor this recipe you will need:250g Flour1 Tbsp baking powder¼ Tsp baking soda1 Tbsp Sugar100g Chilled Coconut Oil (or other dairy-free fat)75g Coconut Yoghurt100g curdled soy milk (see notes) Step 1: . <PIC> Preheat oven to 200C on bake.Combine dry ingredients and chilled coconut oil in food processor until it is a sandy texture. Don't overdo it though - the longer you mix the warmer the coconut oil gets, thus the wetter the flour will get. Step 2: . <PIC> Mix Yoghurt and curdled soy together, then fold into sandy mixture until just combined. Cutting the wet with the dry with a knife works here too.When the dough is starting to form a semi cohesive ball, move to your tray and shape into a relatively flat circle. Don't knead it - just shape it. Step 3: . <PIC> Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.Bake for 20 mins until golden brown. Step 4: . <PIC> Serve warm with Jam and whipped coconut cream


Question: What should you do with the dough for 'Vegan Scones With Whipped Coconut Cream' once it starts to form a semi-cohesive ball?

Once the dough for 'Vegan Scones With Whipped Coconut Cream' starts to form a semi-cohesive ball, you should move it to the tray and shape it into a relatively flat circle without kneading.<PIC>


Question: What is the process for creating a delicious Kinder Bueno mug cake with Nutella?

Introduction: KINDER BUENO MUG CAKE WITH NUTELLA. <PIC> KINDER BUENO MUG CAKE WITH NUTELLAPlease Support Me On Patreon!  https://www.patreon.com/TreatFactory Youtube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/TreatFactory/ Step 1: MIX & MICROWAVE . <PIC> 5tbsp Self Raising Flour 1tbsp Cocoa Powder 2tbsp Light Brown Sugar1tbsp Caster Sugar1 Large Egg3tbsp Butter (Melted)1tbsp Vegetable Oil3tbsp Hazelnut Milk1/4tsp Vanilla Extract 3tbsp Nutella Kinder Bueno (1 Bar)Begin by whisking the flour, cocoa powder and sugars together. Next, add the egg, butter, oil, milk, vanilla and Nutella. Break the Kinder Bueno bar into 4 pieces and mix into the batter. Place the batter in a large mug and microwave for 1 minutes & 20 seconds. While the mug cake is still warm, add 2tsp of Nutella and leave to cool.  Step 2: TOPPINGS . <PIC> Once cooled, top the mug cake with whipped cream and copped pieces of Kinder Bueno.  Step 3: ENJOY . <PIC>


Question: In the recipe for 'Kinder Bueno Mug Cake with Nutella,' which ingredients are mixed together in the first step, and what is the microwave cooking time?

In the recipe for 'Kinder Bueno Mug Cake with Nutella,' the ingredients that are mixed together in the first step are 5 tablespoons self-raising flour, 1 tablespoon cocoa powder, and 2 tablespoons light brown sugar, along with 1 tablespoon caster sugar. The cooking time in the microwave is 1 minute and 20 seconds.<PIC>


Question: What is the overall method for preparing a delicious Polish Apple Pie, also known as Szarlotka, with honey and nuts?

Introduction: Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins. <PIC>
          After we made Traditional Szarlotka two weeks ago, my mom got in a real mood for more apple-based desserts and she wanted to make another apple pie. Thankfully she was down with making a different type of a szarlotka rather than the same one we did two weeks ago. Clearly, the Traditional Szarlotka was a huge success and my parents loved it. That’s exactly the reason why my mom wanted to come up with a Szarlotka recipe of her own.
Personally, I like the Traditional recipe better. It’s sweeter. I think it’s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out – therefore making the filling sweeter. In this recipe, we don’t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.
Also, we didn’t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.Ingredients (8 servings)
For Crust
2 cups flour (we used Ultragrain AP)
1 stick unsalted butter
1 egg, reserve about 1 tbsp of egg white
2 tbsp honey
1 tsp baking powder
Pinch of salt
For Filling
5 apples, we used Granny Smith
3 tbsp honey
2 eggs, separate egg whites from yolks
1 tbsp flour, heaping
1 tbsp potato flour, heaping
Add-ins: pecans or walnuts, raisinsInstructions
For Crust
		Chop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)
		Add remaining crust ingredients and combine using your hands, quickly, so it doesn’t get warm – The same technique as with our traditional Szarlotka
		Wrap in plastic foil and put in the fridge for 2 hours
		After the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible
		put the crust on the bottom and sides of the round pan (22 cm)
		Make pin holes along the bottom of the crust with a fork
		Brush the crust with the reserved egg white
For filling
		Peel the apples and grate them on the large grater side.
		Add egg yolks, honey, flours, nuts and raisins.
		Beat egg whites until stiff peaks form and add this to the apple mixture.
		Combine everything very gently and carefully.
		Put the apple mixture into the crust form.
		Bake for 60 min at 355 F.
		Let cool before slicing and eating.


Question: What is the method for preparing the crust for 'Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins'?

To prepare the crust for 'Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins,' chop cold butter with flour and quickly combine all remaining crust ingredients using your hands to keep the dough cold. This technique ensures a flaky texture in the crust.<PIC>


Question: What ingredients should I combine in the bowl for making 'Zopf' during Step 4?

For making 'Zopf,' you should combine flour, milk, salt, egg, butter, and yeast in the bowl.<PIC>


Question: What is the best way to prepare delicious anytime cookies that you can enjoy fresh at a moment's notice?

Introduction: Anytime Cookies. <PIC>
          There are few things in the world more delicious (and that make your whole house smell amazing) than fresh baked cookies. Certain times of the year (like around the winter holidays) it can be a little bit hard to find time to bake. With a few simple steps and a little preparation though, you can make cookies for your friends, family, office, or classmates with limited stress and in hardly any time. As an added bonus, having cookie dough on hand means you can have a cookie or two (or 12 if you're like me and can't resist fresh cookies) at a moment's notice.Note: Sorry about the quality of some of these photos - my camera was acting up so I had to use my phoneYou'll Need. . .
		Cookie dough (I used the following recipes: Scoochmaroo's Best Ever Chocolate Chip Cookies, the Chocolate Chocolate Chip Cookie portion of these awesome German Chocolate Cookies, Peanut Butter Chocolate Chip Cookies (sans chips), these amazing Oatmeal Raisin Cookies)Either:
		Cookie scoop (this is the one I have - I think it's pretty great)
		Sheet pan lined with foil
		Plastic bags
		Pen or markerOr:
		Plastic wrap
		Foil (optional but suggested)
		Pen or markerHow To
	First, you'll need to make your cookie dough according to the recipe directions whenever you have time to do so. You can make the dough several days or even weeks in advance (or even YEARS in advance if you're brave). I tend to make a batch of dough or two when I have a half hour or so free after work or during the weekend.Note: if your dough is stored in the freezer for an extended period and you notice freezer burn or anything out of the ordinary on its surface, it may be better to pitch it and start again with new dough just to be safe.If you want to go with scoop cookies:
		Use a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet
		Place the pan into the freezer and chill overnight
		Label your bags with the dough type and date and place the frozen balls of cookie dough inside
		Seal and store in freezer until ready to bakeIf you want to go with sliced cookies:
		Depending on the size of your batch of dough, divide the dough into 1 - 4 portions so that it's easier to work with
		Place each portion on a sheet of plastic wrap and form into a log shape approximately 10 inches long
		Carefully wrap the dough in plastic and then in foil (if using - if not using foil, a second layer of plastic is a good idea)
		Mark the type of dough and date on the outside of the dough log and store in the freezer until ready to bakeTo Bake!
		Whether you've opted for scooped or sliced, preheat your oven to 350 degrees Fahrenheit (all of the recipes I used call for 350 which makes things way way easier. If your recipes call for different temperatures, make sure to mark that on your dough when freezing)
		Place scoops of dough on parchment- or silicone-lined cookie sheets OR carefully unwrap your logs of dough and cut 1/2 to 3/4 inch slices and place on lined cookie sheets
		Bake for 8-11 minutes or until lightly browned (tip: for scooped peanut butter cookies, after about 3 minutes, remove the pan from the oven and use a fork to smoosh the cookies down and make the traditional cross-hatch pattern on top, then return to the oven to finish baking)
		Allow to cool slightly on the pans, then transfer to a rack to cool fully
		Pack up in a pretty tin or other container to bring to friends (or to store until you gobble them up with a glass of milk)


Question: What specific steps should I follow to prepare cookie dough for freezing when making 'Anytime Cookies'?

To prepare cookie dough for freezing when making 'Anytime Cookies,' first make the dough according to the recipe directions. Then, use a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet. Chill the dough overnight, and finally, label each bag with the type of dough and the date before sealing and storing them in the freezer.<PIC>


Question: What’s the best way to cook fried eggs healthily without using grease or flipping them?

Introduction: Easy Healthy Fried Egg/eggs No Grease,no Flipping.. <PIC> The easy and healthy way to fried eggs. Step 1: Prep. <PIC> The first step is set up,pan,egg cooking spray ,table spoon of water and a lid Step 2: Adding Egg. <PIC> After heating and spraying pan add your egg/eggs and let cook until the bottom turns white Step 3: Adding Water and Lid. <PIC> When the bottom turns white add tablespoon of water and place lid on top,let cook until you get the yellow as hard or soft as you like. Step 4: Season and Serve . <PIC> Add season to taste and enjoy.


Question: In the recipe for 'Easy Healthy Fried Egg/eggs No Grease, no Flipping,' what should you add to the pan after the bottom of the egg turns white, and what should you do next?

In the recipe for 'Easy Healthy Fried Egg/eggs No Grease, no Flipping,' after the bottom of the egg turns white, you should add a tablespoon of water and then place a lid on top. Let it cook until you achieve your desired yolk consistency, whether hard or soft.<PIC>


Question: What’s the delightful process for creating bright swirls of cupcakes topped with vibrant frosting?

Introduction: Bright Swirls!. <PIC> 1. Bake Cupcakes
2. Make vanilla frosting
3. Swirl vanilla frosting on cupcakes with a star tip
4. Add colored sugar sprinkles
5. Serve and Enjoy


Question: How should the vanilla frosting be applied to the cupcakes in the 'Bright Swirls!' recipe?

To make 'Bright Swirls!', the vanilla frosting should be swirled on top of the cupcakes using a star tip.<PIC>


Question: What is the process for making delicious coconut mochi in just five minutes?

Introduction: 5 Minute Coconut Mochi!!!! . <PIC> No bake! No cooking! Mochi in 5 minutes!!!

This Japanese dessert is perfect for all occasions! You can also experiment with different flavors.  Step 1: Ingredients. -1/2 cup sweet rice flour
-1 tablespoon (about 1/8 cup) sugar
-1/2 cup water
-1/4 cup unsweetened dessicated coconut
-Some more unsweetened dessicated coconut for rolling Step 2: Mixing. <PIC> Combine the sweet rice flour and sugar.

After evenly mixed, add water. It should be a little watery.

Add the dessicated coconut. Mix thoroughly.  Step 3: Microwave. <PIC> Cover the bowl with plastic wrap and microwave on high for 1 minute.

Take it out of the microwave and flip mochi over (careful! It's hot!)

Put it back in the microwave for 30 seconds. (Resulting mochi should be very sticky)
 Step 4: Cooling (optional). Mochi will be pretty hot. Let it cool. To speed up process, put it in the refrigerator.  Step 5: Roll in Coconut. Cut the mochi into bite-size little pieces (or however big you want them)

Roll them around in the unsweetened dessicated coconut  Step 6: EATT!!! YUMMMM. <PIC> EAT YOUR MOCHI!!

It is super delicious and easy to make! Perfect for snacks, dessert, parties, or anything!!!!


Question: What is the process for mixing the ingredients together to prepare '5-minute-coconut-mochi' before microwaving?

To make '5-minute-coconut-mochi,' you should combine the sweet rice flour and sugar, add water until it is a little watery, and then mix in the dessicated coconut thoroughly.<PIC>


Question: What’s the best way to prepare a delicious Osuna Colada served in a laser-engraved coconut cup?

Introduction: Laser Engraved Coconut Cups & Pina Colada. <PIC> Here we're going to show you how we laser engraved coconuts for a modified Piña colada called the "Osuna Colada". We named this after one of our favourite Toronto Blue Jays pitchers Roberto Osuna! Go Bue Jays!Not only are we going to show you how to create a delicious drink, but how to customize its vessel - the coconut!   Step 1: Customizing the Coconuts. <PIC> Using the Speedy 300 laser with 100 power and 75 speed, we engraved Osuna's face, number and the Blue Jays Logo onto several coconuts! Talk about patriotic.  Step 2: Opening the Coconut. <PIC> Next we opened the coconut using a very easy technique. Start by finding the pointy side of the coconut which is naturally divided into 3 sections. Now focus like a laser (how punny) and gave all 3 sections a wack with a hammer.Keep doing this until the top pops off and you can drain the milk for either disposal, a refreshing drink or in your colada! Step 3: Crushing the Ice. <PIC> To get perfectly crushed ice, wrap a towel around ice cubes and crush them with a mallet, or better yet a customized mallet (just search "Bar Tools Engraving" on our YouTube channel!).Pour enough to fill the coconut.  Step 4: Making the Colada. <PIC> To make this delicious colada we mixed equal parts (2 ounces) of alcohol, coconut milk, tropical medley and agave nectar. After giving it a good shake we're ready to go.Pour into the custom coconut, pop in a straw and there you have it, the Osuna Colada! Cheers!Written by: Zina Ahmed


Question: What technique is used to open the coconut when making 'Laser Engraved Coconuts Pina Colada,' and what should be done with the coconut milk once it's drained?

To open the coconut for 'Laser Engraved Coconuts Pina Colada,' you should find the pointy side of the coconut, which is divided into three sections, and give each section a wack with a hammer until the top pops off. After draining the coconut milk, it can be disposed of, enjoyed as a refreshing drink, or used in your colada.<PIC>


Question: What ingredients do you need to mix together to make the batter for 'How to Make Some Delicious Chocolate Chip Waffles'?

To make 'How to Make Some Delicious Chocolate Chip Waffles,' you need to mix 2 cups of just add water pancake mix, 1 1/2 cups of water, and 1/4 cup of vegetable oil.<PIC>


Question: What’s the best way to create a delicious sugar bread reminiscent of grandma's kitchen?

Introduction: How to Make My Grandma's Sugar Bread. <PIC>
Grandma Theresa's Sugar Bread is coveted by everyone that's ever tried it. Our family owned a diner at one point and we would sell out of it nearly every day. I only make it during the holidays and give the loafs as gifts. I only make it once a year because otherwise I'd be eating it everyday and it's not exactly a healthy snack. There is a lot of sugar in it. I'm going to be showing you how to make the lazy man's/woman's version.  It's best served hot. Some popular ways to eat it are; grilling or toasting it with butter, or making french toast with it. Step 1: Ingredients. <PIC>
In the lazy version I buy premade bread doughs at the supermarket. They're also called pizza dough. I've never had trouble finding it so just ask an employee if you have trouble. Also these ingredients are a guide so don't fret if you're over or under a bit.
1 Dough (1.5 lbs.)
1Cup Granulated Cane Sugar
1  Cup Brown Sugar
1/2 lb. Box of Sugar Dots/Cubes
4 Tbs. Cinnamon
1/2 Cup Soft Butter (1stick)
That's it! Very simple. Please note that there a lot more ingredients in the picture then you will be using. I'm making 21 loafs right now. :) Step 2: Prepare Your Tools. <PIC>
Line the bottom rack of your oven with foil. This is essential because there is almost always molten sugar spillage and it's a real pain to get off the bottom of the oven. Set the oven to the lowest setting. Mine goes down to 175 degrees fahrenheit.  Spray the bottom of your 2"x6" mini loaf pans with a non stick baking spray. Step 3: Make the Bread. <PIC>      First mix together White & Brown Sugar and Cinnamon and set aside.
     Take your dough out of the bag and turn it out onto a lightly floured surface. Punch it down and start to stretch it out. It'll take a few to get it to stay because it will want to shrink back down. Once you've stretched it into a rough 15"x20" rectangle, spread the butter over it, covering the entire surface.
     Now get your sugar/cinnamon mixture and spread it over the butter. Try to cover the whole surface.  You will probably have extra.( You can store that for some special toast sprinkles later (: ).
     Now it's time for the sugar cubes. Sprinkle the sugar cubes over the dough. You will be using 1/3 to 1/2 half of the 1lb box. Starting at the end closest to you, start to roll the dough. You kind of want to stretch it and squish it a little as you roll to get everything mushed together and to keep the outside edges uniform. When you get to the end the last 2" or so should have no sugar cubes. Take that area and stretch it forward over the top to close everything up. Step 4: Divide Dough & Let Rise. <PIC> After you're done rolling up the dough, cut it into 3 equal pieces. On the raw edges you'll want to poke your finger into the center and try to somewhat seal up the ends. You won't be able to completely seal it, that's ok. Place each piece into a greased pan. Put the pans into the oven but don't close the door. Also shut the oven off and cover the pans with a clean dish towel. Leave the breads to rise for about an hour. They are ready to bake when they are about double in height. Step 5: Bake the Bread. <PIC> Bake the bread at 350 degrees fahrenheit  for about 25-30 minutes. Don't forget there should be foil on the bottom rack! The bread is done when it's browned on the top. Let the bread sit in the pan for at least 20 minutes before turning out or you will have a gooey mess. The sugar needs to solidify a little first. And enjoy! Let me know if you have any questions!


Question: For making 'How to Make My Grandma's Sugar Bread,' what should you do to the raw edges of the dough after cutting it into three equal pieces?

After cutting the rolled dough into three equal pieces for 'How to Make My Grandma's Sugar Bread,' you should poke your finger into the center of the raw edges and attempt to seal up the ends, although it’s alright if you can't fully seal them.<PIC>


Question: What is the best way to whip up a batch of surprise cookies that are sure to delight?

Introduction: Surprise Cookies. <PIC> Out of a disastrous home ec. project comes delicious cookies - with a twist. Step 1: Gather Your Ingredients.. <PIC>
          For this recipe, you'll need:
		1 cup butter, softened
		1 1/4 cups packed brown sugar
		1/2 cup white sugar
		2 eggs
		2 tablespoons milk
		2 teaspoons vanilla extract
		1 3/4 cups all-purpose flour
		1 teaspoon baking soda
		1/2 teaspoon salt (optional)
		3 cups rolled oats
		2 cups semisweet chocolate chips
		1 cup chopped walnuts (optional)
		1 cup shredded coconut
		At least two different kinds of crushed candy.
		For the candy, I used crushed Butterfinger and crushed SKOR bar and it was fabulous.
		Don't mind all the other ingredients in the picture that I haven't listed. Like I said before, I needed all the other crap for a home ec project that ended up being a bust. :D Step 2: Now for Making the Cookies! :D. <PIC> Preheat yo oven to 375 degrees Fahrenheit.In a large bowl, cream together your butter, brown sugar and white sugar until smooth.
Beat in the eggs, one at a time :D
Then stir in your milk and vanilla.Combine the flour, baking soda and salt; then stir it into the sugar mixture until it's well blended.(:
Stir in your chocolate chips, oats, coconut, and yo candy. Trust me, it's gonna give your arm a workout. :P
Bake for 10-12 minutes for delicious cookies. :D Step 3: EAT THE COOKIES :D. <PIC> Now eat your cookies. You might find a delicious, buttery, melty toffee surprise in your cookie.(: YUM!


Question: What is the process for combining the ingredients when making 'Surprise Cookies' in Step 2?

To make 'Surprise Cookies,' first cream together the softened butter, brown sugar, and white sugar until smooth. Then, beat in the eggs one at a time, followed by stirring in the milk and vanilla. After that, combine the flour, baking soda, and salt, and stir this mixture into the sugar mixture until well blended. Finally, stir in the chocolate chips, oats, coconut, and your crushed candy.<PIC>


Question: What is the process for preparing the dough for 'Monkey Bread' after opening the packages of biscuits?

To prepare the dough for 'Monkey Bread,' you should cut each Pillsbury Grand Buttermilk Biscuit into quarters. The cut pieces can then be stored in a metal bowl until needed in a later step.<PIC>


Question: What are the steps involved in catching and preparing delicious shrimp from the sea?

Introduction: Catching Fruit of the Sea. <PIC> This is an important part of fall. Shrimp season!!!It's not as important as gamecock football. But it's freaking awesome!!!This should get you prepared, but I don't even touch on the laws. Because I don't know every states rules and regulations. I just show you how we get a big pile of that beautiful shrimp. Enjoy!! Step 1: Shrimping Equipment . <PIC> Net. Done?If you don't have dock access or you can't find that perfect (oyster shell free) point, then you're going to need a boat. Shrimp polesShrimp bait CoolerIceBucketFishing rods( when the shrimp ain't in) Step 2: Shrimp Poles. <PIC> These shrimp poles are pretty cheap and very good for the shrimpin. Ingredients 5" piece of #4 rebar. Cut one end at an angle. 10' piece of 1/2" EMT conduit10' piece of electrical 3/4" PVC  conduit3/4" capI used the bell end dor for the top. Cut a 2" nipple and the use the cap.  This gives a nice finished look to the top. Drill holes at 4' from the end of the EMT and 1' from the end of the PVC. Join them with a 1/4"X1 1/2" bolt and nut. Tape the screw to keep from snagging your net.  Step 3: Baiting Poles. <PIC> Bait is a mix of cornmeal, clay, and water to a pasty patty. Throw out two per pole Step 4: Netting the Shrimp . <PIC> This is where you make your money!!  Throw, pull, empty. Repeat.  Step 5: Cooking and Eating. <PIC> Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.


Question: What equipment is required for shrimping in the recipe 'shrimpin-aint-easy'?

To go shrimping according to 'shrimpin-aint-easy,' you will need a net, shrimp poles, shrimp bait, a cooler, ice, a bucket, and fishing rods (when the shrimp aren't in).<PIC>


Question: What’s the best way to prepare a delicious tres leches cake from scratch at home?

Introduction: How to Make a Tres Leches Cake From Scratch . <PIC> As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch. Step 1: The Ingredients . <PIC> So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.The cake:6 eggs of good size, separated (make sure they are cold it helps!)2 cups  of granulated sugar2 cups of all-purpose flour2 teaspoons of baking powder1/2 a cup of whole milk1 teaspoon of vanilla extractCream topping:-1 12 -ounce can of evaporated milk-1 12 -ounce can of sweetened condensed milk-1 cup of heavy creamIcing:-store bought icing/cool whip(really what appeals to you) -yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc.  Step 2: To Make the Pre-cake . <PIC> Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. Step 3: Making the Cake Mix. <PIC> In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla.  pour into pre-set pan bake until golden, around a 25-30 minute wait Step 4: Making the Cream Topping. <PIC> while you wait on the cake to finish baking we will work on the delicious cream part.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is  done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake. Step 5: The Wrap Up. <PIC> Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both.


Question: What’s the best way to prepare COLD OIL French fries and potato chips for a delicious snack?

Introduction: COLD OIL French Fries & Potato Chips. <PIC>
          Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying.    Here are 4 excellent reasons why you should stop everything you're doing and try this... right now!   1. The preparation couldn't get any easier or faster. (less than 15 minutes for fries!)    2. Your stove top remains virtually grease-free because there's no explosive flash-spatter.   3. Cold frying produces healthier french fries with less fat than conventional fries.    4. Best of all:  These fries (and chips) taste absolutely  f.a.n.t.a.s.t.i.c.   They're so delicious and soeasy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. ;-)  Are you skeptical?  The proof is in the pudding potato. ;-)  I want to will make a believer out of you! Let's get started! Step 1: Ingredients and Tools:. <PIC>
          You'll need potatoes, oil and salt. ;-)Potato Types:      • Small (6-8 oz) Russet potatoes: Young "bakers" have less starch than their mature jumbo   siblings. Less starch = crispier french fries.  Make sure your potatoes are fresh and firm.  Save the large tubers for smashed or baked taters. ;-)  • Yukon Gold potatoes: They're reported to be low in starch.  I haven't bothered to try them because Russets are delicious, less expensive and they're always available.   Bottom line: Feel free to experiment.  I tend to think White or Red rose potatoes are too high in starch to make a good french fry, but that's just speculation.  Maybe you have a tuber-exotica in your pantry?  Why not try it?    Top Secret confession: Don't tell jessyratfink, but I did make an earnest effort to improve her Sweet Potato Fries using the cold-fry method.  The sweet potato gods weren't impressed with the results and neither was I.  When I say "Jessy's recipe ain't broke", I speak from first-hand experience. ;-)Oil Types:     • Vegetable Oil- Excellent  • Canola Oil- Very Good  The beauty of cold-frying is that the oil never reaches the smoking-point before the potatoes are finished cooking.  While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them.  I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them.  Please give me the 411 if you do.  I'd love to hear your results!Tools:  • A deep, heavy saucepan or dutch oven.  Flimsy aluminum or cheap stainless steel pans are not recommended.  They just don't hold the heat well. (I tried an aluminum pan once and the results were awful!)  It's important to choose a saucepan deep enough to allow 2 inches between the top of the oil and the rim of the saucepan.  I use a 3 qt T-Fal saucepan.  It has enough room to cold fry 2 potatoes for french fries or potato chips.Please: DO NOT use a frying pan or skillet for cold-frying.  Shallow pans are NOT safe for large amounts of very hot oil.    • Tongs, a spider or even a pasta claw  • Paper towels        Step 2: Cold Oil French Fries. <PIC> Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8" sticks. There's no need to pat them dry unless you just can't stop yourself. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan.  Cover completely with oil.  Put the saucepan on the burner and turn the heat to "high".  When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. This helps keep them from sticking together.  Let the fries boil in the oil 5 minutes longer and stir them again.    Continue frying for a few more minutes. The bubbling will subside and the fries will begin to brown. When golden, remove them from the oil onto a layer of paper towels.  Salt and serve devour immediately. Bon appétit! P.S. The leftover oil can absolutely be reused. Cool and store it in a container until tomorrow. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries!  Step 3: Cold Oil Potato Chips. <PIC> Unlike cold oil fries, potato chips do require some advance preparation.  You need to remove as much starch from the chips as possible before frying. Otherwise, they'll stick together while frying and get chewy instead of crispy. :-(Prep:   Thinly slice the potato with a mandoline or potato peeler.  Place the raw chips in a large bowl and cover the completely with water.  (The water will turn cloudy right away. That's the starch being released from the spud.)  Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. Pat dry with a paper towel.  It's fine to have some moisture... you just don't want them dripping-wet.Fry:  Since potato chips have more surface area than french fries, you'll need to use more oil.  Put the chips into a heavy saucepan and spread them out a bit.  Add enough oil to the pan so the chips are completely covered, then add at least another inch. Put the saucepan on your burner and turn the heat to "high".   After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Give the chips a gently stir with a fork.  Wait a few more minutes until the oil reaches a rapid boil and stir again.  Gently stir the chips every few minutes. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.)  As the oil bubbles begin to subside the chips will start to lightly brown.  When they're golden, remove them from the oil and place on a layer of paper towels to drain. Salt immediately. For optimal crispiness, let the chips cool for a few minutes before serving.   Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds.  Keep a close eye on them Step 4: Author's Notes and Credits:. <PIC> This Instructable was inspired by member dirtymac.  We were discussing the fat-factor on my Instructable Half-baked French Fries.  He referenced and shared an article from America's Test Kitchen about cold-frying. (article here) Well... I've been cooking since the stone-age... and I'd never even heard of cold-frying!  I was intrigued by (and skeptical of) the entire concept! At the time, ATK didn't offer a tutorial on the process, so I just started experimenting.  In hindsight, I'm really glad I wasn't influenced jaded by any previously published accounts of cold oil french fries.  In writing this Instructable, I've since revisited the topic with a recent Google search. There are a few tutorials online now.  I had to giggle when I discovered two very reputable sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as "too starchy" for cold oil frying.  lol... not!  This, my Instructable friends, is my favorite part of any story. It's the part where I get to jump up and holler "YES, you CAN!!!" ;-D  Thanks for stopping by and P.S. Thanks Dirtymac!  My family loves these french fries!!!


Question: What steps should I take to prepare the potatoes for making 'Cold Oil French Fries & Potato Chips'?

To prepare the potatoes for 'Cold Oil French Fries & Potato Chips,' you should scrub the potatoes and slice them horizontally into 3/8" sticks.<PIC>


Question: What’s the best way to create a delicious Cherry Cordial Cake that truly captures that cherry and chocolate flavor?

Introduction: Cherry Cordial Cake. <PIC> This isn't just a chocolate cake with cherries in it, parading around as a chocolate cordial cake - this cake really tastes like the ooey gooey cherry and candy combination! This cake is good on the first day - but is excellent a day or two later, after the cherry-goodness has had a chance to soak into everything!  Step 1: Ingredients. <PIC> Cake:2 c. sugar1 3/4 c. flour3/4 c. cocoa powder1 1/2 tsp baking soda1 1/2 tsp baking powder1 tsp salt2 eggs1/4 c. milk3/4 c. juice from maraschino cherries (the cherries come into play for the filling)2 tsp vanilla extract1 c. hot water Frosting: 3/4 c. butter, softened1 1/2 c. cocoa powder5-6 c. confectioners sugar1/3 c. cherry juice (if you don't have any left, you can substitute for more cream/milk!) 1 tsp vanilla*up to 1/2 c. heavy cream (or milk) - just enough to adjust frosting consistency Filling:a little more than half of your frosting2 boxes Cherry Cordial candy, chopped3/4 c. maraschino cherries, chopped Step 2: Cake. <PIC> Preheat your oven to 350°FCombine flour, cocoa powder, baking soda, baking powder, and salt and set aside. In a large bowl, mix together the oil and sugar, until the sugar is well coated. Add in the eggs 1 at a time, mixing well after each one. Add in vanilla and milk. Mix in part of your combined dry ingredients, followed by some of the cherry juice, then more dry, more juice, until all ingredients (EXCEPT the hot water!) have been added. Mix well, until batter is smooth. Now carefully add the hot water, mixing well and adding slowly so that the batter temperature is raised evenly. Pour cake batter into 2 prepared 9" cake pans.Bake for 30-35 minutes.Allow to cool 10-15 minutes, remove from cake pans, and then finish cooling completely.  Step 3: Frosting/Filling. <PIC> For your frosting, cream together your butter and cocoa powder. Slowly add in 2 cups (or so) of confectioners sugar, followed by the vanilla and cherry juice. Continue adding in the rest of the sugar. Towards the end, if the frosting starts becoming too thick to mix, add in cream or milk as needed. Mix well until smooth and creamy.For the filling, take a little more than half of your frosting (set the smaller amount aside) Into the filling portion, mix in the chopped maraschino cherries (no juice!), and chopped cherry cordial candies. This will make the filling thinner, but not so much that you're unable to work with it. *- If you want to mix the cherries and cordial candy into all of your frosting, you definitely can! I just wanted the outside of my cake to be smooth =) *If your frosting does get too runny, you can try chilling it. If it's still too runny, add in more confectioners sugar until it's thickened again.  Step 4: Layers and Frosting. <PIC> Cut each of your cakes in half, to create 4 layers. Layer your cake and your filling together - I like to stick the cake in the fridge for a few minutes between layers to help the filling set some and prevent the cake from sliding or squishing the filling out. After all of your layers are completed, wrap well with plastic and let chill until it's safe to work with (if you live in a cooler area, you might be able to skip this step - but my cake was still too soft to attempt to frost.)Finally, finish off with your smooth frosting! Again, this cake is good on day 1. BUT is even more intensely cherry after a day of resting!


Question: For making 'Cherry Cordial Cake,' how should the dry and wet ingredients be combined before adding the hot water?

To make 'Cherry Cordial Cake,' after mixing the wet ingredients, you should mix in part of your combined dry ingredients, followed by some of the cherry juice, alternating between the two until all ingredients (except the hot water) have been added.<PIC>


Question: What’s the best way to prepare delicious oven-baked pumpkin fries from scratch?

Introduction: Oven Baked Pumpkin Fries (GF). <PIC> If you like this video and this recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood Step 1: How To. <PIC> 1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill. 2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices.  You can then line them up on your oven grill and place in the oven for 30 minutes at 190°C. Step 2: Enjoy!. <PIC> Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x


Question: For making 'Oven Baked Pumpkin Fries (GF),' how thick should the pumpkin chips be cut, and what should you do after adding the spices?

To make 'Oven Baked Pumpkin Fries (GF),' the pumpkin chips should be cut at least 1/2 cm thick, with 1 cm being the ideal thickness. After adding the spices, you should place the chips in a bowl or ziplock bag, ensure they are well coated with the spices, and then line them up on the oven grill before baking at 190°C for 30 minutes.<PIC>


Question: What is the process for creating a delicious cinnamon simple syrup to enhance my favorite drinks?

Introduction: Cinnamon Simple Syrup. <PIC> This is my first instructable! :) I enjoy mixing drinks and began flavoring/experimenting while attending bar in college. Step 1: Gather Ingredients. <PIC> 4 cups Sugar4 cups water1/2 tsp Cinnamon Oil3 Cinnamon SticksCinnamon oil can be found in the candy section of your local craft store. Step 2: Let's Make Syrup!. <PIC> Combine the sugar, water and cinnamon sticks in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved stir in cinnamon oil.  Step 3: Cool!!!. <PIC> Remove from the heat, cover, and let cool.  Store in the refrigerator.*no animal testing!!! Cats do not enjoy this concoction. Step 4: Get Creative!!!. <PIC> Here's a sample to get your creative juices flowing...Fiery Furnace1 oz Patron1 oz Cinnamon Simple Syrup1) Pour into a cocktail shaker filled with ice.2) Shake well.3) Strain into a shot glass. Fire-Clear1 part Cinnamon Simple Syrup1 part EverClearCombine ingredients in preferred container and chill.Use to sweeten tea!!!


Question: What are the essential steps to whip up some delicious Cinnabon-style Minibons at home?

Introduction: DIY: Cheaper, Healthier Cinnabon (R) Minibons (R). <PIC> Good Day!Do you like Cinnabon (R) Minibons (R)?Do you chafe at the price -- almost $3.50 (or more) for a pack of 6, depending where you buy?Do you feel guilty after eating even one, considering the nutritional impact?Let's take a look:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11.0gTotal Carbohydrates 45.0gDietary Fiber 0.5gAnd this is just for ONE!Can we do better, nutritionally and price-wise?Definitely!Onward! Step 1: What You Need. <PIC> What you need:- 1 pack of 6-to-a-pack pecan spins (or twirls) in the plastic tray, most local grocery stores have them in the bread aisle.  Mrs. Freshley's (R) is a common brand, but others are out there.  Usual price from $0.80 to $1.20.- 1 container Betty Crocker (R) whipped butter cream frosting (or other brands/flavors per your preference).  Usually in the baking goods aisle for around $1.70.  Alternatives: make your own butter cream or cream cheese icing; plenty of recipes on the web (I can't vouch the nutrition info will be the same, though the price will probably be lower).- 1 spatula or butter knife.- Half-tablespoon measuring spoon, if you're precise.- Plate (reduce trash, use a recyclable paper plate, or a washable plate).- Microwave oven (standard disclamer: microwave ovens are all different, cooking times may vary). Step 2: Prepare the Rolls. <PIC> Place two to four pecan rolls on a paper plate.  If you're adventurous, or cooking for two, place all six.Open the icing container.Drop about a half-tablespoon of the icing onto each roll and spread with the knife or spatula.Place the plate into the microwave and cook the rolls for about 10 seconds.  The icing should melt and become somewhat runny, like a cinnamon bun's icing should be.  If not,  move the rolls around on the plate, and zap 'em for another 3 or 5 seconds.Careful, they will get hot.  Please, be careful.  Do not drop a hot cinnamon roll in your crotch and sue me.  In fact, if you want to try this, you will promise to be careful, and monitor children, and will not get litigious should any harm befall you, your kin, pets, homework, electronics, or other property.(Yes, I know, I'm not funny.) Step 3: Eat the Rolls. <PIC> Being careful not to burn yourself, pick up one of the rolls and consume by placing into your mouth, biting, chewing, and swallowing.  Don't rush this step.  Savor that warm, creamy, cinnamon-y flavor.  It really does taste just like a Minibon (R).Alternative: you may use an eating utensil known as a "fork" to act as mediator for pieces of food between the plate and your mouth.  Having recently had jaw surgery, I had no option.  Normally I can eat these things whole.My wife's assessment:  "These things are too damn good."That's it!Notes on the pictures: you can see in the pictures how the icing melts into the nooks and folds of the cinnamon roll, and melts into the cinnamon filling of the roll.  The last picture shows what any Cinnabon (R)-eater has seen in the bottom of a Cinnabon (R) carton: liquefied icing mixed with cinnamon.  I tell ya... there's really no difference in flavor.  When I'm jonesing for a cinnamon roll, these are my go-to snack now. Step 4: Cost and Nutrition Value. Because the icing is a bulk item and has enough icing for about 56 spins (at a half-tablespoon apiece) that's 18 cents for six spins.  Total cost, then, is about $1.40, assuming a price of $1.20 for the pecan spins... that's 23 cents per serving (one spin).  Even if you add a few cents for the electricity to nuke the spins, it's still less than half the price of the official Cinnabon (R) Minibons (R).Nutritionally, here's how the Minibons (R) looked:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11gTotal Carbohydrates 45gDietary Fiber 0.5gHere's how our "home-made" versions look, adding up the values for the spins and the icing:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 125Calories from Fat 46Total Fat 4.8 gTotal Carbohydrates 19.8 gDietary Fiber 1gI'd say that's pretty good!  It may not be "healthy" by traditional definitions, but it'a a lot healthier than the Cinnabon (R) Minibons (R).Enjoy!


Question: What ingredients do I need to prepare the rolls for 'DIY: Cheaper, Healthier Cinnabon (R) Minibons (R)?

To prepare the rolls for 'DIY: Cheaper, Healthier Cinnabon (R) Minibons (R),' you need a pack of 6-to-a-pack pecan spins, a container of whipped butter cream frosting, a spatula or butter knife, a half-tablespoon measuring spoon, a plate, and a microwave oven.<PIC>


Question: What’s the best way to create those extra morbid hash browns that are shaped like little gingerbread men?

Introduction: Hack Browns. <PIC> Extra morbid hash browns.You will need:Potatoes  Salt and pepper  Potato Peeler  Cheese grater  Gingerbread man cookie cutter  Ketchup  Oil  Pot & pan  Water Step 1: Potato Goodness. <PIC> Peel your potatoes. While you’re peeling potatoes, bring water to a boil in a pot. Parboil potatoes for (about 10 minutes). Take the potatoes out and let them cool for a few minutes. Shred the potatoes with cheese grater. Season with salt and pepper if desired. Shove a few tablespoons of shredded potato pieces into gingerbread man-shaped cookie cutter. Press down with fingers to compact the pieces. Lift cookie cutter to remove potato man.   Heat 1/4" of vegetable oil in a pan. Fry each little man for two minutes or so on each side. Serve with ketchup.Dismember and feast.


Question: What is the process for preparing the potatoes for 'Hack Browns,' and how should they be shaped before frying?

To prepare the potatoes for 'Hack Browns,' you should peel them, parboil them for about 10 minutes, let them cool, and then shred them. For shaping, pack the shredded potatoes into a gingerbread man-shaped cookie cutter before frying.<PIC>


Question: What is the best way to prepare the delicious Deep Sea Diver cocktail?

Introduction: Deep Sea Diver (PG). <PIC> this is a cocktail I've become quite fond of here lately. although it does go by the more adult rated name deep sea **x . Step 1: Ingredients. <PIC> for this great drink you will need:midori/melon liquor blue curacao liquor amareto liquor sweet and sour mix7up/lemon lime soda (pop in Montana where the wifes from)cherries/fruit slices optional Step 2: Mixing. <PIC> use 1/2 oz of melon liquor1/2 oz blue curacao1/2 oz amareto (maybe lil less) 1 1/2 oz sweet n sour mix top off with lemon lime soda (pop)garnish with choice of fruit and serve at chosen temperature I find room temp liquors and cold soda (pop) work great  Step 3: Wrap Up. <PIC> this is an easily altered drink for larger red solo cup sizes all you need to do is match the melon the blue curacao and the amaretto all the same amount then add that up (1oz of each is 3oz total) and add that amount of sweet n sour then top off with soda (pop) add ice and/or fruit and enjoy Step 4: Different Variation. <PIC> I have dubbed thee Giraffe Pi$$!!!I swapped out the melon liquor and the blue curacao liquor for peach pucker and apple pucker for a tangy variation of the deep sea **x drink


Question: What’s the best way to prepare jalapeno-infused salt for enhancing flavors in my dishes?

Introduction: Jalapeno Salt. <PIC> I've been obsessed with jalapeno infused food items for a while and finally got around to dehydrating some peppers. This salt will be amazing on popcorn, meats, in margaritas etc.  Step 1: BoM. <PIC> Dried JalapenosSea saltSomething to grind the jalapenos withAirtight storage container4 tablespoons of dried jalapeno powder to 1 cup of salt seems to work well for a mild flavor. Increase the amount of jalapeno depending on how much kick you want.  Step 2: Grind. <PIC> Grind the dry jalapenos into a powder. This can be done easily with a mortar & pestle. You can also add some salt to the mix and grind it with the jalapenos. Its okay if all of the pieces don't grind, small pieces add texture and more color.  Step 3: Mix. <PIC> Mix the ground jalapeno in with your salt. Really, you can just shake the jar.  Step 4: Store. <PIC> Store the mixture in an airtight container for about a week, shaking the salt daily to keep clumps from forming. The salt should last 2-3 months.


Question: How should dried jalapenos be prepared before mixing them into 'jalapeno-infused-salt'?

Dried jalapenos should be ground into a powder using a mortar & pestle. It's also acceptable to add some salt to the mix and grind it together, allowing for small pieces to remain for added texture and color.<PIC>


Question: What are the essential steps to prepare delicious bacon cheddar bites for a gathering?

Introduction: Bacon Cheddar Bites. <PIC> These savory bite-sized snacks are a sure crowd pleaser during holiday parties and football games. Easy to make, they bake up crispy and delicious. Ingredients:1/2 cup cheddar cheese, grated 8 rashers bacon, cooked 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1 sheet puff pastry, thawed 2 tbsp Ba-Tampte or Dijon mustard 1 egg, beatenHelpful Gear:SilpatSharp knife**The better and sharper the knife, the easier it is to cut the bites thin Step 1: Divide . <PIC> Divide a sheet of puff pastry in half. Lay the half sheets out side by side with the long edge facing you. Step 2: Top. <PIC> Cover the puff pastry with mustard, leaving a long edge plain for at least an inch. Top mustard with bacon, then cheese, then sprinkle seasonings on top. Step 3: Seal. <PIC> Brush the plain edge with the beaten egg and starting with the edge opposite the egg, roll up into a cylinder. Place the rolls in a refrigerator for 30 minutes to one day. If they refrigerate for a least a few hours, they will be much easier to cut thin. Step 4: Slice. <PIC> Preheat oven to 400 degrees Fahrenheit. Using a very sharp knife, slice the rolls into rounds between a quarter and a half inch thick. Don't worry if they squish a little, they will round out a little when they bake. You should get between 40 and 50 rounds total. Step 5: Bake. <PIC> Arrange the rounds on a Silpat-covered baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, or until just starting to brown. I like to serve mine with a selection of hot sauces.Enjoy!


Question: What should you do to the rolls for 'Bacon Cheddar Bites' before slicing them, and how long should they be refrigerated for easier cutting?

Before slicing the rolls for 'Bacon Cheddar Bites,' you should refrigerate them. They should be refrigerated for at least a few hours for easier cutting.<PIC>


Question: What are the steps to create a delightful owl using cheese slices for a fun party treat?

Introduction: How to Create an Owl Out of Cheese Slices.. <PIC>  If you are hosting a Halloween or wizard themed party, this adorable owl made out of cheese slices and a jumbo olive is sure to please your guests. Step 1: Ingredients:.  3 slices American cheese 4 slices Co-Jack cheese 2 slices Sharp Cheddar cheese 1 slice Provolone Cheese 2 jumbo black olives Special Equipment Needed: knife or kitchen shears round cookie cutters (1 1/2", 2", and 3") optional: small oval and tear drop cookie cutters Step 2: Cutting the Cheese Slices Into Shapes. <PIC>  Use a knife or kitchen shears to cut a slight curve out of a slice of American cheese. Repeat with two more slices. Lay one slice with curve side down on your serving platter. Just above it lay two slices on top of each other with the curved side up. Cut two little ovals out of a slice of Cheddar cheese using a cookie cutter, knife, or kitchen shears and lay the ovals over the bottom curve to make the owl's feet. Use a 1 1/2" round cookie cutter to cut three circles out of Co-Jack cheese. Set them in a row just above the feet. Step 3: Layering the Cheese Slices to Create the Owl. <PIC>  Cut three more circles of Co-Jack cheese and set them in a row just above the first row of circles. Cut 8 more circles of Co-Jack cheese. Then cut each of the circles in half. Begin layering them, offsetting the rows as you go to form the owl's feathers. Make four rows, with either three or four feathers. Step 4: Add Wings, Eyes, and Beak.. <PIC>  Cut a beak using a knife or a small tear drop cookie cutter. Set it just above the top layer of feathers. Use a 2" round cookie cutter to cut two circles out of Provolone cheese. Set above and just over the top edge of the beak. Use a 3" round cookie cutter to cut one circle out of Cheddar cheese. Cut the circle in half and attach at the sides of the owl for the wings. In order to get your olives to sit nicely on the cheese, cut off a slice on one side creating a flat surface. Set the olives on the Provolone cheese circles to create the pupils of the owl's eyes. Serve with crackers. You can make this edible art up to a day ahead of your party. Cover it tightly with plastic wrap and refrigerate. I would suggest you add the olive eyes just before serving.


Question: What is the process for layering Co-Jack cheese slices to create the owl's feathers in the 'How to Create an Owl Out of Cheese Slices' recipe?

To layer Co-Jack cheese slices for creating the owl's feathers in the 'How to Create an Owl Out of Cheese Slices' recipe, cut three more circles of Co-Jack cheese and place them in a row just above the first row of circles. Then, cut 8 more circles of Co-Jack cheese and slice each of these circles in half. Begin layering the halves, offsetting the rows to form the owl's feathers. You should aim to create four rows with either three or four feathers.<PIC>


Question: What is the process for creating delicious homemade coconut oil chocolates that are sugar-free and low carb?

Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!. <PIC>
          These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance. I adapted this recipe from the good folks over at Natural Health Strategies.  I think they'll forgive me for the changes I made. ;-)Ingredients:   5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa     5 Tablespoons (65 gms by weight) Virgin Coconut oil- solid room temperature     5-7 Tablespoons granulated "equal measure" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-)     1/2 teaspoon Vanilla extract- may substitute with Banana extract or?     2 Tablespoons sweetened Coconut flakes Tools:silicone candy mold or flexible Ice cube tray Preparation:In a glass bow, use a fork to mix the cocoa, coconut oil and splenda together until thoroughly combined. It will be a thick paste.   Stir in vanilla extract. Taste the mixture and add more splenda to taste.     Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.       Pinch a small amount of flaked coconut into each candy pocket of the mold.     Spoon the chocolate mixture over the flaked coconut.     Refrigerate for 30 minutes or until completely solidified.     Pop the chocolates out of the mold and ENJOY! P.S.  There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will!   Be sure to keep these chocolates refrigerated, as they are best served cold.  My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate.  I'm hiding a few several pieces in the crisper drawer before they disappear! ;-)


Question: After mixing the cocoa, coconut oil, and Splenda for the 'Homemade Coconut Oil Chocolates,' what should you do next to ensure the mixture reaches the desired consistency?

After mixing the cocoa, coconut oil, and Splenda together, you should microwave the ingredients for 5 seconds, then stir. If necessary, microwave for an additional 5 seconds to ensure the mixture is very soft, but not runny.<PIC>


Question: What’s the overall process for creating a delightful chocolate cream brioche that resembles a lion?

Introduction: Chocolate Cream Brioche (How to Make Lion Bread). <PIC> Fun brioche to make for your kids and their friends. The lion's mane itself makes 16 servings :) And if you'd like to make cookies and cream instead chocolate cream as the filling, check out the note! Step 1: Base Ingredients and Method. <PIC> 1 C lukewarm milk2 tsp active dry yeast 1 tbsp each of sugar and flour 3 1/2 c AP flour a pinch of salt 1/3 c sugar2 yolks 3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature Mix  milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your  yeast is still good, even 5 minutes it will be bloomed already. Mix  flour, salt, and sugar. Make a well in the center, add in yolk, butter,  and pour in yeast mixture. Mix with either wooden spoon or your hands.  Knead and let rest covered in warm place for 20 minutes.Filling:250 g cream cheese spread1 c oreo crumbs (or chocolate cookie crumbs) - store bought3 tbsp chocolate sauce (for ice cream topping)Mix all wellAdditional2 chocolate chips for eyesmore chocolate chips to be melted for a smile Step 2: Lion Bread Method. <PIC> Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and maneFill each portion for nose, mouth and face with filling and shape into nose, mouth and faceRoll flat portion for ears, and with round cutter, make a pair of earsAdd the left over dough from ears to mane portion, knead to logRoll flat the log to rectangle and spread the rest of the filling Roll again into a log and slice with a knife as shown on pictureMeet the two end sides of the sliced log and shape a ring, and place it on baking sheetPlace the face, mouth, nose and ears, making a lion facePlace to chocolate chips as eyes Bake on preheated 350 F for 25-30 minutesTake out from oven and let cool to room temperature before piping a smile Enjoy~NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)


Question: After preparing the filling and shaping the dough into a lion's features for 'Chocolate Cream Brioche (How to Make Lion Bread),' what should you do next?

After preparing the filling and shaping the dough into the lion's features, you should place the face, mouth, nose, and ears onto the dough shaped into a ring. Then, bake it in a preheated oven at 350°F for 25-30 minutes.<PIC>


Question: What’s the best way to whip up a refreshing limey lemonade without using a juicer?

Introduction: Limey Lemonade Without a Juicer. <PIC>
          What's a better drink on a hot day than lemonade! This recipe is an easy one with immediate results. All you need is:
		blender
		colender
		one lemon
		one lime
		1/4 cup of granulated sugar
		2.5 cups of cold water Step 1: Squeeze With Ease. <PIC>
          If you are like me and can't find your juicer, then use this easy trick to juice your lemon and lime.
		Peel out the inside of the fruit.
		Put the fruit middle in the blender and puree for about 30 seconds.
Your result will be very pulpy juice with the seeds, but don't worry we will fix this in Step 3.
         Step 2: Water and Sugar. <PIC>
          In your blender:

		Add 2.5 cups of cold filtered water and add 1/4 cup of sugar as well.
		Have the blender mix the ingredients for 30 seconds.
		Let the mixture settle for about 5 minutes before going to the next step.Note: Foam at the top of this mixture will be strained out in the next step.  Step 3: Separate the Solids From the Liquids. <PIC>
          So this set up will depend on what kind of colender you have. But basically you just:

		Put the colender on top of the final juice pitcher like the picture shows.
		Slowly pour the lemonade from the blender into the coldener which will go into the pitcher. Note: If you don't have a colender that rests stably on the lemonade pitcher, then you might want to have a helper hold the contraption in place while you pour.
Enjoy with some ice cubes and lemon and lime wedges for decoration!


Question: In the recipe for 'Limey Lemonade Without a Juicer,' how should you combine the water and sugar, and why is it necessary to let the mixture settle?

To combine the water and sugar for 'Limey Lemonade Without a Juicer,' you need to add 2.5 cups of cold filtered water and 1/4 cup of sugar to your blender, mixing them for 30 seconds. Letting the mixture settle for about 5 minutes is necessary to allow foam to rise to the top, which will be strained out in the next step.<PIC>


Question: What’s the best way to whip up a batch of homemade buttercream icing for my baked goods?

Introduction: Homemade ButterCream Icing. <PIC> Homemade ButterCream Icing that can be used for piping, decoration, cupcake filling, sandwiched between two treats, or just as a cupcake/cookie topping. This is a simple and delicious recipe for a classic icing. Step 1: Start With Gathering All Your Ingredients.... <PIC> You will need: ~1 cup of softened butter ~1 teaspoon of vanilla extract ~3 cups confectioners sugar ~4-6 tbs. of heavy cream or milk (depending on how thick you want the icin This recipe is enough for 24 cupcakes If you need a larger amount of icing, simply double the recipe, and so on... Step 2: Whip the Butter. <PIC> Beat the cup of softened butter until fluffy, in a large mixing bowl.  Step 3: Slowly Add Confectioners' Sugar. <PIC> Slowly add the confectioners' sugar into the whipped butter, about 1/2 - 1 cup at a time. Step 4: Add Other Ingredients.... <PIC> When the the ingredients in the mixing bowl begin to look powdery (not as creamy), add vanilla extract, and 1-3 tbs. of heavy cream or milk depending on the consistancy you want. Continue to slowly add the silfted confectioners' sugar and heavy cream or milk until you have desired amount and consistancy.  Step 5: Optional.... <PIC> If you want your icing to be colored simply add 1+ drops of desired food coloring.


Question: How should the butter be prepared before adding other ingredients when making 'Homemade Buttercream Icing'?

To make 'Homemade Buttercream Icing,' the butter should be beaten until fluffy in a large mixing bowl.<PIC>


Question: What is the overall process for creating a delicious poteca bread with its delightful walnut filling?

Introduction: Poteca Bread. <PIC> Poteca is a sweet dessert bread with a tasty walnut and brown sugar filling.  Traditionally it is made in a roll format but I prefer to make it into a spiral loaf instead.   Step 1: Dough Ingredients. <PIC> 1 pkg dry yeast
1 and a half cups warm water
1/2 cup good honey
1 and a half teaspoons salt (opt)
2/3 cup butter or margarine
2 eggs
1 cup lukewarm mashed potatoes( no lumps)
7 to 8 cups flour Step 2: Making the Dough. <PIC> Dissolve yeast in warm water in large mixing bowl.
Stir in honey, butter or margarine, eggs, potatoes and 4 cups of flour.
Beat until smooth.
Add remaining flour, adding additional if necessary to make dough easy to handle, but not too dry. This is a pastry dough, the lighter it is the better.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 - 10 mins.
Place in oiled bowl ( any vegetable oil), turn greased side up. Cover tightly, let rise in refrigerator overnight (at least eight hours.
Dough will keep in refrigerator for up to seven days if kept tightly wrapped.
This batch of dough makes four loaves of Poteca, or one huge one. Step 3: Making the Filling. <PIC> 4 cup very finely chopped walnuts
1 cup packed brown sugar
8 tablespoons butter or margarine, soft
4 egg
1 teaspoon vanilla
1 teaspoon lemon extract (opt) Step 4: Putting It All Together. <PIC> Roll dough into rectangle, approx 15 by 10 inches, on lightly floured surface.
Mix the walnuts, brown sugar, butter, the eggs, vanilla and lemon extract (opt). Spread mixture evenly over rectangle to within 1" of edges.
Roll up gently, like a jelly roll, beginning at one of the long sides. Moisten ends with water; pinch dough to roll to seal.
Stretch and shape until even.
(optional) Curl into snail shape, tucking end underneath.
Place Poteca seam side down on parchment paper covered or lightly buttered square baking pan.
Cover; let rise in warm place until double in bulk; about 1 and a half hours. ( Dough is ready when indentation remains when touched.) Step 5: Baking. <PIC> Heat oven to 375 degrees.
Bake until Poteca is brown, 30 to 35 mins.
While warm, brush outside with butter or margarine.


Question: What key steps are involved in preparing the dough for Poteca Bread, and what should you do with it after kneading?

To prepare the dough for Poteca Bread, you should dissolve yeast in warm water, stir in honey, butter or margarine, eggs, potatoes, and flour until smooth. After kneading the dough until it is smooth and elastic, place it in an oiled bowl, turn greased side up, cover tightly, and let it rise in the refrigerator overnight.<PIC>


Question: In the recipe for 'homemade Ardennes pâté,' what steps should be taken with the shallots and garlic before they are combined with the meat?

In the recipe for 'homemade Ardennes pâté,' the shallots and garlic should be cleaned, chopped as finely as possible, glazed in some of the butter, and then set aside to cool.<PIC>


Question: In Step 3 of making 'droplets-1,' what should you do with the pastry after you have sprinkled sugar and cinnamon on it?

After sprinkling sugar and cinnamon on the pastry in Step 3 of making 'droplets-1,' you should take one side of the pastry and carefully roll it towards the center, stopping at the half-way mark, and then repeat this with the other side.<PIC>


Question: What’s the best way to prepare BBQ Feta Cheese for a barbecue gathering?

Introduction: BBQ Feta Cheese . <PIC> This is a recipe for BBQ Feta Cheese. Perfect to prepare in advance and bring it to the next barbecue. Step 1: What You Need. Here is what you need:- one feta cheese- salt- pepper- paprika powder- curry powder- two bay leafs- tin foil- olive oil Step 2: Salt and Pepper. <PIC> Lay the feta cheese on a piece of tin foil. The foil should be big enough to wrap the feta in it.Sprinkle salt and pepper onto the feta cheese. Step 3: Cut. <PIC> Cut the cheese into squares. Make sure that you don´t cut the tin foil. If that happens you need a second layer of foil to make sure that your cheese doesn´t leak. Step 4: Spices. <PIC> Now put some spices onto the feta cheese. I used paprika and curry powder. *If you have other spice mixes that can be used you can write them into the comment section.Now add a drizzle of olive oil and top it with your bay leafs. Step 5: Wrap It!. <PIC> Now warp your feta cheese into the tin foil. Lay it onto the barbecue for about 10 minutes and the cheese starts to melt. There you go - BBQ Feta Cheese!


Question: In the 'BBQ Feta Cheese' recipe, what spices and additional ingredients should be added to the feta cheese to enhance its flavor after cutting it into squares?

After cutting the cheese into squares in the 'BBQ Feta Cheese' recipe, you should put some spices onto the feta cheese, specifically paprika and curry powder. Additionally, a drizzle of olive oil should be added and topped with bay leaves.<PIC>


Question: What ingredients are included in the mixed-up medley for the 'Superfood Transformation' recipe, and what are the baking temperature and duration?

The mixed-up medley for the 'Superfood Transformation' recipe includes red grapefruit, ginger, buckwheat honey, Portobella mushrooms, fennel wispy fronds, garlic, beets, cumin, fennel bulb, green apple, and nutmeg. It should be baked at 375 F for about 45 minutes.<PIC>


Question: What is the process for creating a delicious Elvis-inspired pizza featuring his favorite ingredients?

Introduction: The Pi of Elvis. <PIC> Elvis's favorite sandwich was peanut butter, jelly, banana and bacon. Why not in a Pi. Or should I say a pizza Pi.
Start with a pizza dough. The store bought refrigerator type works well and is easy. Spread on peanut butter. Crunchy or creamy. Your choice. Then jelly and lastly bacon crumbles. Bake at 400 degrees until brown. As soon as done top with sliced banana. Many people look at me weird. But after one slice they are hooked. Give it a try. It's great.


Question: What specific steps should I take to prepare the pizza dough for 'The Pi of Elvis' before baking it, and what temperature should I set the oven to?

To prepare the pizza dough for 'The Pi of Elvis,' start with a store-bought refrigerator-type pizza dough. Spread peanut butter on top, followed by jelly, and then sprinkle bacon crumbles. The oven should be preheated to 400 degrees for baking.<PIC>


Question: What is the best way to whip up a delightful Chocolate Fudge Oreo Lovers Milkshake at home?

Introduction: Chocolate Fudge Oreo Lovers Milkshake. <PIC> How to make a delicious Chocolate Fudge Oreo Milkshake YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8ML...Twitter:  https://twitter.com/FactoryTreatInstagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/Facebook:  https://www.facebook.com/pages/Treat-Factory/1594... Step 1: Chocolate Fudge Sauce. <PIC> 235ml / 1 Cup Double Cream  100g / 1/2 Cup Light Brown Sugar200g / 1 and 1/4 Cup Dark Chocolate  1tbsp ButterPinch of Salt 1tsp Vanilla ExtractHeat up the double cream in a saucepan. Add in the sugar and stir well. Next, pour in the dark chocolate and mix together. Finally add the butter, salt and vanilla.  Step 2: Milkshake. <PIC> 12 Oreo Cookies 6 Scoops of Vanilla Ice Cream355 / 2  and 1/2 Cups MilkAdd the Oreo cookies, ice cream and milk to a blender and pulse until all the ingredients have combined.  Step 3: . <PIC> Double cream Whip up some double cream and create your milkshake.  Step 4: Enjoy . <PIC>


Question: What ingredients do I need to make the chocolate fudge sauce for the 'Chocolate Fudge Oreo Lovers Milkshake,' and what steps should I follow to prepare it?

To prepare the chocolate fudge sauce for the 'Chocolate Fudge Oreo Lovers Milkshake,' you'll need 235ml (1 Cup) of Double Cream, 100g (1/2 Cup) of Light Brown Sugar, 200g (1 and 1/4 Cup) of Dark Chocolate, 1 tbsp of Butter, a Pinch of Salt, and 1 tsp of Vanilla Extract. Begin by heating the double cream in a saucepan, then add the sugar and stir well. Next, pour in the dark chocolate and mix until combined. Finally, add the butter, salt, and vanilla to complete the sauce.<PIC>