Question: What steps should be taken to prepare the beef mince before adding it back to the pan with the vegetables in 'Family Favourite Chilli'?

Before adding the beef mince back to the pan with the vegetables for 'Family Favourite Chilli,' you should dry fry the mince in batches in a large saucepan until it is browned. Then, use a slotted spoon to remove the mince from the pan and drain it on kitchen paper to remove any excess fat.<PIC>


Question: What are the main ingredients needed to prepare 'Keto Cream Cheese Clouds' and how should they be combined?

To prepare 'Keto Cream Cheese Clouds,' you need 1 stick (1/2 cup) of butter, 1 package (8 ounces) of cream cheese, and 1/2 to 3/4 cup of Splenda or any other artificial sweetener, along with 1/2 teaspoon of vanilla or any other flavoring. All ingredients should be mixed together until fluffy.<PIC>


Question: What’s the best way to create a vibrant rainbow in a cup using layers of jello?

Introduction: Rainbow in a Cup. <PIC> Making a rainbow in a cup is a fun activity to do with children or could be a great diner party desert! Things you need: Red jello Orange jello Yellow jello Green jello Blue jello Lets get started!  Step 1: Red. <PIC> This is a real simple desert to make! Lets start with the red base layer. Take your red jello and mix in accordance to the instructions on the box. Instead of cold water add ice it will speed up the setting process. Pour the red jello 1-2 inches into your cup depending on how big it is. Place in the fridge for a minimum of 1.5 hours. It doesn't have to be set all the way.    Step 2: Orange. <PIC> Now take the cup of red jello out of the fridge. Mix the orange jello and slowly pour on top of the red jello to make the second layer. Put back in the fridge for another 1.5 hours minimum.  Step 3: Yellow. Take the cup of two layers of jello out of the fridge. Now mix the yellow jello and pour carefully on top of the orange. Make sure the yellow is cooled enough before you pour on top of the orange or it will melt through.  Place back in fridge.  Step 4: Green. <PIC> After another 1.5 hours mix the green jello and pour on top of the rest. Evenly dividing the layers.  Step 5: Blue. <PIC> The last color! I could not find purple at the store so I ended my rainbow with blue. Though if you run into the same problem you could mix the red and blue jello. Mix the blue jello and Pour onto the rest of your jello. Now let it sit in the fridge for 2.5 hours to ensure all have set. Enjoy!


Question: How do you prepare the red jello base layer for 'Rainbow in a Cup,' and what special tip can help speed up the setting process?

To prepare the red jello base layer for 'Rainbow in a Cup,' mix the red jello according to the instructions on the box, but instead of using cold water, add ice to speed up the setting process. Pour the mixed red jello 1-2 inches into your cup and then place it in the fridge for at least 1.5 hours.<PIC>


Question: What’s the best way to prepare a delicious coconut kofta curry that blends Indian and Mediterranean flavors?

Introduction: Coconut Kofta Curry. <PIC> I am going to introduce a secret and special dish , a combination of Indian and Mediterranean Cuisine called  coconut Koftas ( Savoury balls) curry made with raw coconut , cooked in mild(not very hot like other Asian curries) and sweet aromatic curry made with coconut milk as a main ingredient and other spices.It can be made under 45 minutes and its taste lasts forever.......Don't forget to add this recipe to your favorites :-DWhat you need:Raw coconut Oil Corn Flour Finely chopped Onion Chopped Garlic Chopped Green Chilies Chopped Ginger Chopped Tomatoes Curry Leaves Cumin Seeds Coriander Seed powder Turmeric  A pinch of Nutmeg Powder Star Anise for the royal taste :-D Cinnamon Powder  Black Pepper Powder Green Cardamom crushed Salt to taste  Step 1: Here We Go...... <PIC> How to make coconut milk----->Break the coconut.  Remove the outer shell, take care not to cut your fingers since the outer shell of coconut is very hard and acts like a sharp tool when broken. Wash the raw coconut pieces with clean water and cut into the smaller pieces. Grind the small pieces in a mixer jar, add some cow milk, if required for proper grinding. Put the grounded coconut in a cloth and twist and separate the coconut milk  and the coconut fibers.Keep them separately. Now we got the coconut milk and ground coconut powder (fibers). Step 2: STEP-2:Making Koftas. <PIC> How to make KOFTAS---------->Take grounded coconut powder (fibers),  Add a pinch of salt. Add a little black pepper powder. Add a small quantity of corn flour to coconut powder.  Make small balls or oval shaped Koftas and keep them aside. Heat the cooking oil in a deep pan for frying. Take proper precautions before doing heat cooking, wear your apron etc. Heat the oil and put the Koftas slowly and one by one in hot oil carefully to avoid oil spillage.It may take 2-3 step to fry all the Koftas, depends upon the number of koftas. Fry the Koftas till they are turned golden brown evenly. Remove fried koftas from the oil and keep on a tissue paper to absorb excess oil.Tip :Add cornflour slowly to achieve the consistency of  the powder, so that balls are made easily.It is very easy to make, difficult to explain :-p  Step 3: Step 3:Making of Curry. <PIC> Preparation of Coconut milk Curry-------Heat a little oil in pan or Kadhai.Add cumin seed,Add curry leavesAdd ginger, garlic and green chillies,Add onion and cook until soft,Add other spices like turmeric powder,coriander powder, crushed cardamom,cinnamon, cloves, pepper, garam masala and cook for about 10 minutes to turn it golden brownAdd tomato and cook till done.Add salt to tasteAdd coconut milk slowly and stirring togetherBoil it and the curry is ready Step 4: FINAL ATTACK. <PIC> FINAL PREPARATION OF COCONUT KOFTAS IN COCONUT MILK CURRY-------->In the cooked curry now add prepared and fried KoftasWait till boil and the mild ,little sweet and aromatic Kofta curry is readyGarnish with tomato flower and fresh curry leave,Serve hot in a bowl, eat with rice, chapati (Indian bread) or Naan.


Question: What are the steps to prepare coconut milk for making 'Coconut Kofta Curry'?

To prepare coconut milk for 'Coconut Kofta Curry,' start by breaking the coconut and removing the outer shell carefully. Then, wash the raw coconut pieces and cut them into smaller pieces. Grind these smaller pieces in a mixer jar, adding cow milk if necessary for better grinding. Finally, place the grounded coconut in a cloth, twist it, and separate the coconut milk from the coconut fibers.<PIC>


Question: What is the best way to create a delicious white chocolate caramel Bundt cake from scratch?

Introduction: How to Make a White Chocolate Caramel Bundt Cake. <PIC> Are you tired of making the same old desserts? Do you want to make something new that people will be talking about for years? You have come to the right spot. I am going to take you step by step through the process of making your next amazing dessert. I am not in anyway a professional baker, but I do like to bake and come up with new desserts for my family to enjoy! This is actually the first Bundt cake I have ever made in my life. I was very nervous and wondered the whole time - Is this going to turn out right? Are you ready to try this taste bud tingling dessert? Let's get started! Step 1: Preperation. Whenever I start out making something new I read the instructions and make a list of all the items I may need to complete the job. This recipe is fairly simple and the only extra "tools" you would need is a Bundt pan and oven. You can find quality Bundt pans at www.nordicware.com . After reading how I make this sinfully good cake, I encourage you to make this recipe your own and tweak it with your own personal touch. The possibilities are endless and the flavor combinations are yours for the taking.  Step 2: Ingredients. <PIC> You will need the following items:Cake:1 box Vanilla Cake Mix1 box caramel pudding14 oz sour cream1/3 cup vegetable oil1/2 cup water1 1/2 cup white chocolate chips3 eggs Step 3: Optional Topping. Ingredients:Topping:1 bag of Kraft caramels 1 tablespoon milk1/2 cup white chocolate chipsThis topping is not required because the cake is so moist and rich, but if you can't get enough try using this simple caramel sauce. Step 4: Instructions. <PIC> Preheat your oven to 350 degrees.While your oven is heating up you are going to want to grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction like the one found on thebearfootbaker.comIn a large bowl, combine all the cake ingredients except for the white chocolate chips. Give it a stir with a spoon then grab your mixer and mix on low speed for 30 seconds. Turn the speed up to medium and mix for another minute, or until the mixture is smooth. Stir in the white chocolate chips. Pour the mixture into your greased Bundt pan. Step 5: . <PIC> Put the filled Bundt pan in the oven and bake for around 50-55 minutes. You can test the middle of the cake with a toothpick. If the toothpick comes out clean your cake is set, if it is not clean then it needs to bake a little longer. When the cake is set pull it out of the oven and let is sit for 15 minutes. Grab a cake plate and place it over the Bundt pan. Flip it over and your cake will now be right side up on the plate.  Step 6: Icing. <PIC> While the cake is cooling you want to make the icing.Grab a saucepan and put it on the stove. Turn the stove on medium heat to heat the pan up a little bit. When the pan is warm add the unwrapped caramels and a tablespoon of milk. Stir constantly until all the caramels are melted. You want to keep stirring because the sauce will burn easily. You can add more milk to get it the consistency you desire. Next you are going to pour the caramel sauce over the Bundt cake.  Step 7: Finishing Touch. <PIC> The last step is adding the white chocolate chips. You can add them right after you pour the caramel sauce on the cake and the chips will melt slightly. If you want them to hold their shape more then just wait a couple minutes until the sauce cools down but before it hardens.*********WARNING!!!!! This is an amazing taste bud pleaser. If you have no self control than make sure there are people around to share this White Chocolate Caramel Cake. ****All Photographs courtesy of Carrie ***** Step 8: Feedback Is Always Welcome. If you enjoyed this instructable, please provide feedback. I will be creating more in the near future.


Question: What should you do to the Bundt pan before pouring in the cake mixture for the 'White Chocolate Caramel Bundt Cake'?

Before pouring in the cake mixture for the 'White Chocolate Caramel Bundt Cake,' you should grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction.<PIC>


Question: What is the process for making a delicious Rum & Dates Pie that celebrates Pi Day?

Introduction: Rum & Dates Pie = Pi. <PIC> IT'S Pi DAY!   And Pi = Pie
A pie is cooked in a pie dish. The dish is of  circular shape which means it has a circumference and a diameter. Since  Pi is defined as  the circumference of a circle over its diameter  with the numerical value 3.1415....     then,    3.14159....  = l¯l  =  c/ d  = Pie
For most practical uses, Pi  is assumed to be 3.142.
With this in mind, these numbers are used for the ingredients' amounts used for this Pi (pie) . Also, there are only 3 preparation steps, this is so to emphasize the three prior to the decimal point. The 1 to 9 sub-steps in each step are to represent the numbers after the decimal point and thus get Pi all the way through.
Pi = Pie Step 1: Ingredients. <PIC> 3 1/3 cups of flour
1 1/4 cups of unsalted butter
1/4 cup sugar
1 egg jolk
4 tablespoons of cold water
unsalted butter (for buttering dish)
1 cup chopped dates
1/4 cup chopped preserved ginger
2 tablespoons of rum l¯l = 3.1412 Step 2: Preparing the Pi Dough. <PIC> 1. Preheat oven to 4000 F.
2. Sift flour into a bowl.
3. Cut 1 cup of the butter into pieces and rub it into the flour until the mixture resembles bread crumbs.
4. Stir in 2 teaspoon of sugar.
5. Blend the egg yolk and the water together and pour into the flour, mixing quickly to form a firm dough.
6. Turn the dough onto a floured board and knead until smooth.
7. Split the dough in half and roll out both pieces to a thickness of 1/4 inch.
8. Line a buttered pie dish with one of the rolled out dough pieces.
9. Trim the edges of the dough. Tip: Alternatively, frozen pie crust could be used for this recipe. This will save time and effort, specially if you're not much of a baker or don't have lots of time in your hands.Pi= 3.1415926535 8979323846 2643383279 ... Step 3: Pi Filing & Completion. <PIC> 1. Spread the chopped dates over the bottom of the Pi dough.
2. Arranged the preserved ginger in the Pi shape symbol in the center of the Pi.
3. Soften the remaining butter in the microwave for 15 seconds.
4. Add the sugar and rum.
5. Sread the butter mixture over the Pi filling.
6. Cover with the remaining rolled out dough.
7. Bake for 15 minutes at 4000 F.
8. Reduce the heat to 3500 F and bake for 30 more minutes.
9. Dacorate Pi by cutting dates to form symbols, letters and numbers.Tip: The ginger is not over powering but if you're not a fan of ginger try using dried pineapple.LET'S EAT Pi ! ! ! !


Question: What are the key steps involved in preparing the dough for 'Rum & Dates Pie = Pi'?

To prepare the dough for 'Rum & Dates Pie = Pi,' begin by sifting flour into a bowl. Then, cut 1 cup of butter into pieces and rub it into the flour until the mixture resembles breadcrumbs. Next, stir in 2 teaspoons of sugar. Blend an egg yolk with cold water, pour it into the flour mixture, and mix quickly to form a firm dough. Turn the dough onto a floured board and knead it until smooth. Finally, split the dough in half, roll out both pieces to a thickness of 1/4 inch, and line a buttered pie dish with one of the rolled-out pieces.<PIC>


Question: What is the process for making kidney bean flatbread that’s both nutritious and delicious?

Introduction: Kidney Bean Flatbread. <PIC> Kidney Bean Flatbread is known as Rajma Paratha in India. Kidney Beans is highly nutritious as it a great source of protein. Vegetarians eat this a lot to compensate for the protein from meat. Hence it is extremely healthy for growing kids.My daughter likes flatbread s so I thought of mixing Kidney Bean Puree along with wheat flour with an attempt to make it more nutritious. Its very simple and quick recipe. You could make extra and store the dough in refrigerator for later use. Please do try it and let me know how it went with your kid :-) Step 1: Ingredients. <PIC> Boiled and Pureed Kidney Bean - 1 CupWheat Flour - 2 CupsSesame Oil - 2 tsp Carom Seed - 1 tsp ( Kidney Bean is very gassy so Carom Seed helps prevents gas) Salt - to taste Water - 2tbsp Step 2: Preparation Steps. <PIC> Soak kidney beans in water over nightPressure cook for about 20mins or until its fully cooked.Puree it in a blender to a fine paste.Mix wheat flour, kidney bean puree, salt, oil. carom seeds and water and knead well until it forms a ball.Ensure you add water very little at a time and knead.Let the dough rest for atleast 30mins.Take a small ball of dough, dip it in flour and roll it to about 4 inches in diameter.Apply 1/2 tsp oilFold it so it forms a triangle.Roll it again with a rolling pin but this time to about 1/4 inch thickness and as round as possible.Heat a pan.Cook the flatbread on both sides and apply oil/butter generously on both sides.Cut it into slices and serve.I serve this with cheese and my daughter loves it.Enjoy!


Question: For making 'Kidney Bean Flatbread,' how long should the dough rest after mixing the ingredients?

After mixing the ingredients for 'Kidney Bean Flatbread,' the dough should rest for at least 30 minutes.<PIC>


Question: What’s the process for crafting a unique soup and dessert cup inspired by McDonald's?

Introduction: Mc Donalds Soupe or Dessert Cup. <PIC> Hello everybodyI am a student at Howest University College West-Flanders and for te course creativity, we had to make something special of corrugated cardboard.Give a bock a new function.Well, in holland we like soupe, a lot of soupe so every time when I go to the Mc Donalds I was wondering why they didn't serve any soupe.So for this project I made a soupe/Ice-cream cup that isolates the heat or cold. So you can enjoy it for a longer time without even burning or freezing your hands.I hope you will enjoy because I enjoyed it to.Cyriel van der Meer (second year Industrial Product Design) Step 1: What Do You Need. <PIC> What do you need:- Mc Donalds burgerbox- Plastic cup of Tesco Coleslaw (or another plastic cup that fits in the burgerbox)- toilet paper ( isolator = keep the cold inside or when you are drinking soupe the warmed inside)- plastic spoon- Ice-cream for in the Mc Donalds cup- a snife- a lat-a pen Step 2: Where to Cut. <PIC> The Mc. Donalds cup is on top 120 at 110mm The Tesco Coleslaw cup is 90 at 90mm (make sure you have an edge where the cup can lay on)So what you need to do is to get the distances symmetric, so you do:120 - 90 = 3030/2 = 15mm form the edge of the Mc Donalds cup to the edge of the Coleslaw cup. (width)110 - 90 = 2020/2 = 10mm from the edge of the McDonalds cup to the edge of the Coleslaw cup. (length)See picture for more information (you see the line of the measurement).Than when you have you measurement, you can cut it out with a snife.See also in the pictures that the plastic cup fits perfectly after cutting. Step 3: Put the Isolation in It. <PIC> What you have to do for the getting your isolation is to put toilet paper in the Mc Donalds box. That is the cheapest way to do and a very good result.After that put some Icecream in itorsome soupeso you can enjoy your drink/ice for a very long time.Thanks for watching.


Question: What materials do I need to make the 'Mc Donalds Soupe or Dessert Cup'?

To create the 'Mc Donalds Soupe or Dessert Cup,' you will need a Mc Donalds burgerbox, a plastic cup of Tesco Coleslaw (or another suitable plastic cup), toilet paper for insulation, a plastic spoon, ice cream for the cup, a knife, and a pen.<PIC>


Question: What are the essential steps to create delicious Marshmallow Meringue from chickpeas?

Introduction: Marshmallow Meringue . <PIC> Hello everybody!In this intructable we will explain how to make our own recipe: the Marshmallow Chickpea Meringue.Have fun!Meike and EliseWhat you will need:powdered sugarchickpeas watermarshmallows chocolatebatter spraya mixeroven Step 1: Step 1: the Meringue Mixture. <PIC> For the mixture for the meringue part of this recipe you need the chickpea water and the powdered sugar. First sieve and separate the chickpeas from the water. Pour the water in the mixer and slowly add the powdered sugar while mixing. you can decide for yourself how sweet you would like the mixture to be. Stop mixing when the mixture is very light and airy and when the mixture is sweet enough. Step 2: Step 2: Meringues. <PIC> Divide the mixture over the baking sheet with the batter spray. Put them in the oven for 60 min on a 100 degrees in a preheated oven. ? Step 3: Step 3: Marshmallows. <PIC> When you take the meringues out of the break the bottom part away so you have a kind of bowl. If they turned out right there should be an air space in the middle. Cut your marshmallow and place them in the merengue bowl.? Step 4: Step 4: Chocolate. <PIC> Melt your milk, dark or white chocolate in a pan and pour them over your Marshmallow Meringues. (this part is optional!)Bon Appetit!


Question: How do you prepare the meringue mixture for making 'Marshmallow Meringue'?

To prepare the meringue mixture for 'Marshmallow Meringue,' first sieve and separate the chickpeas from the water. Then, pour the chickpea water into a mixer and slowly add powdered sugar while mixing. Continue mixing until the mixture becomes very light, airy, and sweet enough to your taste.<PIC>


Question: What’s the best way to prepare a delicious and spicy habanero guacamole?

Introduction: Habanero Guacamole. <PIC>
          In this small, and i mean small isntructable, i will try to teach you how i make this lovely and hot True MEXICAN Guacamole.
Ingredients for 2-3 people eating tacos or any other thing are as follow:
Soy Sauce 1 Spoon
Onion, 1/2 1/4 or 1/3 depending on tomato size.
Tomato 1 complete.
Complete avocado or 1 1/2 if you want,
4 lemons.
Salt about 1/4 1/3 of of spoon or to taste.
1 habanero or 2 if you want more burnt mouth feeling.
Remember the tomato be ripe, a live red, no yellow green spots, feel a bit hard and not to tender.
The onion must be a pearly white
For the best taste the lemons must show a strong green with a bit of yellow about a 1/4 of it for more taste and juice on the inside.
the Avocado you can get a black one with green spots (not mature enogugh) just get it on a newspaper (roll it inside) to make it ripe.
and the habanero.
the best size for this small is the about an inche and a half and must be a shiny orange goingg to red like a grapefruit sort of to be real tasty and fiery.
Ok, now

		squeeze the lemons onto a\the bowl
		chop the habanero really small, and depending on how hot you may want it add or remove the seeds, and toss it in the lemon juice, this will make the lemon get the taste and work as an infusion
		chop the onion really small also, this will help to taste the onion and not having 1 cm or 1 inch onion bites which will ruin the flavor, also toss it on the lemon with the habanero and mix it by shaking the bowl a nit, dont use a spoon, using a spoon will "torear" bull the habanero making it hotter and with less taste, the lemon will also "cook" the onion and habanero making them tender and tastier
		leave them for 5-15 min depending on your hurry, after this time add a tablespoon (i dont know if its, this one, the spoon you use for soup)
		chop your tomato on a nice size we dont want it to be too small nor too big, keep it at around 1cm which i believe its the size i normally do and add it up, along with around 1 teaspoon of salt or i believe 1 quart of a tablespoon or a bit more depending on taste.
		the avocado cut in half, with a karate chop using a knife take out the bone, and you may smash it on another bowl or not, since i dont like washing the dishes i did it on the same bowl.
		mix it up and you are done.
For a final tip, something i missed on the photos which i now notice.
Slice up a complete onion and get it on a container with lid, squeeze lemons on it, shake and use in an hour or more, this is an awsome side dish for tacos ;)


Question: In the preparation of 'Habanero Guacamole,' what should be done with the lemon juice before adding the other ingredients?

In the preparation of 'Habanero Guacamole,' the lemon juice should be combined with the chopped habanero to create an infusion that enhances the flavor.<PIC>


Question: How long should the filling be mixed to achieve fluffiness when making Chocolate Chip Whoopie Pies?

To achieve fluffiness for the filling of Chocolate Chip Whoopie Pies, it should be mixed for 20-30 minutes, or longer if possible.<PIC>


Question: What are the key steps to create a delicious green tomato sauce from scratch?

Introduction: Green Tomato Sauce. <PIC> Every year I can't wait to make homemade sauce with the tomatoes from the garden.....and I hate waiting so  For years I've been making green tomato sauce!  Step 1: Green Tomatoes. <PIC> 1. collect 15 to 20  green tomatoes.2. wash the tomatoes and remive the stems3. chop the tomatoes  Step 2: Adding the Ingredients. <PIC> 1. set out pot and sieve on stove. 2. chop one small onion and garlic3. chop green tomatoes 4. add everything to a pot with 2 cups of water. 5. add seasoning to taste.... I add Basel,  oregano, salt, pepper, sugar and Italian seasoning.6. simmer in pot for 5 to 10 minutes.   Step 3: Tomato Paste. <PIC> 1. Add  2 cans of tomatoe paste.2. mix until tomato paste is blended in.3. bring mixture to a boil.  Step 4: Sieve. <PIC> 1. boiled tomatoes for 10 to 15 minutes and  remove from heat.2. Set the sieve over  the pot3.  scoop tomatoes into several and press until no more juice runs out. 4. empty sieve and repeat until pot of tomatoes are gone. 5. cover and let simmmer Step 5: Sauce!. <PIC> At this point I add homemade meatballs and let the sauce simmer the rest of the afternoon! Easy and delicious!


Question: What steps should I take to prepare the green tomatoes before making 'Green Tomato Sauce'?

To prepare the green tomatoes for making 'Green Tomato Sauce,' you should collect 15 to 20 green tomatoes, wash them, remove the stems, and then chop the tomatoes.<PIC>


Question: What should I do with the cream cheese mixture once the crust for the 'Gluten Free Apple Cheese Cake' has cooled slightly?

Once the crust of the 'Gluten Free Apple Cheese Cake' has cooled slightly, you should spread the cream cheese mixture on the still warm crust and smooth it out using a rubber scraper.<PIC>


Question: What are the essential steps to whip up a refreshing glass of French Lemonade?

Introduction: French Lemonade. <PIC> ''French Lemonade'' is a healthy , and easy to make energy drink.To make it  , you only need four ingredients.so lets get started and make some lemonade! Step 1: .  Step 2: Gather Your Ingredients. <PIC> To make French Lemonade , you only need four easy ingredients. You will need-                                                                                honey                                                                                water                                                                                a lemon                                                                                Perrier water Step 3: Mix It!. <PIC> Now you will mix about 4 tablespoons of honey and about 3/4 cups of water in any container. Then, you will shake it together so until It looks like the picture shown above. Step 4: Lemons!. <PIC> Now, its time to pour the mixture into a drinking glass. Then , squeeze as much lemon juice as you can into your  half finished glass of French Lemonade. Step 5: Perrier!. <PIC> Last but not least, we add the Perrier water into the glass until it will overflow. ENJOY! Step 6: .  Step 7: .


Question: What ingredients do I need to gather for making 'French Lemonade'?

To make 'French Lemonade,' you will need four easy ingredients: honey, water, a lemon, and Perrier water.<PIC>


Question: What’s the best way to prepare flavorful cumin rice with peas for a perfect side dish?

Introduction: How to Cook Cumin Rice (jeera Rice). <PIC> INGREDIENTS 1 cup Long Grain Basmati Rice 3 cups Water SaltTempering Cumin Seeds- 2 Tablespoons Half cup Green Peas 4 tablespoons Pure DesiGhee or Clarified ButterGarnishing Green Chillies (optional) Cilantro Curry Leaves 1. STEP 1- COOKING THE RICE Take 1 cup of long grain basmati Rice to that add 3 cups of water and Add salt as desired. Rice will be cooked in around 25-30 minutes. Keep Aside, make sure not to add more than 3 cups water otherwise the Rice will be soft in consistency. Even if the rice is  slightly hard/uncooked that is perfectly fine at this stage because it will be tempered at a later stage 2. STEP 2 Tempering also known as Tadka/Tarka in Hindi - Add 4 Tablespoons Desi Ghee/ Clarified Butter and heat in a Wok/ large pan. To that add Jeera(Cumin Seeds) and Curry Leaves Scientific name: Murraya koenigii, then add the Green peas Fry for about 2 minutes then add the Rice and Stir Fry for about 2 minutes. Tip- avoid a PURE  STAINLESS STEEL pan 3. Garnish Garnish with Coriander leaves/cilantro and/or Green Chillies. Bon Appetit!


Question: What is the process of tempering for making 'Cumin Rice (Jeera Rice) and Pea Pulao,' including the specific ingredients and cooking steps involved?

To temper for making 'Cumin Rice (Jeera Rice) and Pea Pulao,' heat 4 tablespoons of Desi Ghee or Clarified Butter in a Wok. Then, add 2 tablespoons of cumin seeds and some curry leaves. After that, add half a cup of green peas and fry them for about 2 minutes. Finally, incorporate the cooked rice and stir-fry everything together for another 2 minutes.<PIC>


Question: What is the best way to prepare a delicious spaghetti aglio e olio dish from scratch?

Introduction: RECIPE | SPAGHETTI AGLIO E OLIO. <PIC> In translation, this pasta is Garlic Oil Spaghetti.  It's a quick simple and beloved Italian recipe.  To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes.  There are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil.  The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes.  I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme.  The trick to making this dish successful is under boiling the pasta.  So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.In this recipe, I'm using organic Extra Virgin Olive Oil by Terra Delyssa and Delverde Spaghetti Pasta.  Both of which are quality ingredients that I use time and time again.  Delverde Pasta is made in Italy and one of their missions is: "To produce the best pure pasta from the purest water. This is the mission that we here at Delverde have pursued since the very beginning, in a setting that is close to nature and respectful of its values". Some of their packaging is also biodegradable but not all.  Another great brand of Italian pasta I recommend is DeCecco as their boxes are recyclable.  You can source Terra Delyssa Olive Oil from Costco and Delverde at most major Canadian Retailers. Also if you're looking for a Eco-friendly cutting board, I'm using one by Architec. Their cutting board (see picture below) is "Made of recycled food-grade plastic and premium flax husk blend, the Architec Poly-Flax Cutting board offers you a durable kitchen essential, and adds colour to your kitchen". My husband purchased it at Bed, Bath and Beyond. Anyway I hope you guys enjoy this pasta recipe!  It's one of my go to dishes when I'm craving a pasta but don't want to invest the time to make a heavy sauce. Enjoy! Step 1: INGREDIENTS. <PIC> SERVES 3-4 | PREP TIME 5-7 MINS | COOK TIME 10 MINS1 pack of spaghetti (450 GRAMS) 1 small handful of flat Italian parsley chopped 1/2 tsp of red chili pepper flakes 6-8 garlic cloves thinly sliced 1/3 cup of extra virgin olive oil1/2 cup of reserved hot pasta watersalt to taste Step 2: INSTRUCTIONS. <PIC> Boil your spaghetti in large pot filled with salted hot water.  To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. For instance, if the cooking time on the package says "9 minutes" subtract 2 minutes from that and you should only boil your pasta for 7 minutes total. Reserve 1/2 cup of hot pasta water.  Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic.  We want to slowly infuse the oil with the garlic.  Sweat the garlic until egdes become slightly brown.Add in chili flakes (optional) and then add in parsley or herb of your choice. Once pasta is cooked and strained, pour pasta into the skillet.  Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste. Serve immediately and garnish with some more chopped herbs. Enjoy!


Question: What’s the best way to prepare a delicious grilled ham and potato dish on the grill?

Introduction: Grilled Ham and Potato. <PIC> Grilled Ham and Potato
Using outdoor grill is very fun and with very little fat, you can make everything, and it always tastes delicious . The packets themselves are so easy to put together, and the flavor of the end product really is tasty.
Ingredients:
	8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)
	2 1/2 cups cubed leftover ham
	1 medium onion, chopped
	1 medium green bell pepper, chopped
	4 teaspoons chopped fresh thyme
	3 tablespoons olive oil
	1-1/2 teaspoons ground black pepper
	2 cups shredded sharp Cheddar cheese
	1 medium tomato, seeded, chopped
	Cooking sprayDirections:
	Preheat outdoor grill. Spray two 18×24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.
	Remove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted, and grilled ham and potato is redy to serve.


Question: After removing the pouches from the grill for 'Grilled Ham and Potato,' what should be added to each pouch, and how long should they be grilled a second time?

After removing the pouches from the grill for 'Grilled Ham and Potato,' you should add half of the ham and chopped thyme to each pouch and mix lightly. Then, they should be resealed and grilled for an additional 10 minutes.<PIC>


Question: What’s the best way to whip up a batch of delicious M&M’s chocolate cookies?

Introduction: Easy M&m's Chocolate Cookies. <PIC> This is an easy recipe I have changed to make tasty m&m cookies. Original recipe http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe Step 1: Ingredients. <PIC>
          First preheat your oven to 180°C, gas mark 4.You will need:   125g butter, softened     100g light brown soft sugar     125g caster sugar     1 egg, lightly beaten     1 tsp vanilla extract     225g self-raising flour     100g m&m's  Step 2: Mixing Sugars. <PIC> Cream the butter, brown and white sugars and then once creamed together, combine in the egg and vanilla extract. Step 3: Forming the Cookie Dough. <PIC> Then sift in the flour and add the m&m's and mix together all the ingredients thoroughly by using your hands to knead into a cookie dough. Step 4: Roll Into Balls. <PIC> Roll the cookie dough into a long thick evenly sized log and slice into 16 pieces and then roll them into balls. Step 5: Bake in the Oven. <PIC> Evenly spread out the cookie dough balls onto about 3 baking trays, with greased baking paper. Bake for 8 minutes for soft cookies, so they are just setting or for 10 minutes and until golden for firmer cookies. They will spread out when cooking so space them out so you don't have one big cookie (but like thats a bad thing!) When cooked take them out of the oven and allow them to cool and set for 5 minutes on the trays then transfer them to a wire cooling rack to finish cooling. Enjoy your cookies!


Question: What ingredients are needed to start making 'Easy M&m's Chocolate Cookies'?

To start making 'Easy M&m's Chocolate Cookies,' you will need 125g of softened butter, 100g of light brown soft sugar, 125g of caster sugar, 1 lightly beaten egg, 1 teaspoon of vanilla extract, 225g of self-raising flour, and 100g of m&m's.<PIC>


Question: What is the best way to prepare a delicious meat-free chilli that’s perfect for batch cooking?

Introduction: Chilli Non Carne - Meat Free Chilli. <PIC> Every January I try to stick to a weight loss detox to help reduce the damage inflicted upon my body during the Christmas festivities. This diet is very restrictive as you cannot have gluten, meat (except fish) dairy, anything too acidic, or worse of all, no alcohol. Well, in order to help me through the week making such restrictive meals I needed something I could make in a large batch, freeze and microwave when needed. I do love a good chilli and there's nothing in the rules against using a meat substitute, so the spicy cooking can begin! To bulk it out though I will be using plenty of beans, this reduces the requirement for meat substitute.. Step 1: Ingredients - Feel Free to Play About to Your Taste. <PIC> Provides approximately 6 portions, one for now, one for each day during the week (or keep in the freezer until required). 2-3 onions depending on size (mine were small so I used 3) 2 cloves of garlic, crushed or finely chopped 2 carrots, finely diced 2 sticks of celery, finely diced 2 grilled red peppers, chopped (I used some from a jar for speed) cooking oil 1 teaspoons of hot chilli powder, or to taste 1 teaspoon cumin, ground 1  teaspoon cinnamon A fresh chilli pepper if you like it hotter a tablespoon of tomato puree (paste) 400g Cannelini beans, canned 400g red kidney beans, canned 800g chopped tomatoes (two regular cans) 500g Quorn, or meat substitute Balsamic vinegar or Worcestershire sauce Fresh coriander Sat and pepper Step 2: Preparation and Chopping Stuff. <PIC> We all know what proper planning prevents don't we? Get everything out ready to go. You'll need a large saucepan (or split everything equally between two if your pans are small). Get out a chopping board, knife, can opener, a sieve, stirring implement and your ingredients. Chop all the veggies up to a fairly fine dice, you may prefer yours chunkier, although the beans will add texture later. I like to empty my beans into a sieve and wash the canned sludge from them. Pop the saucepan on the hob and get the oil hot enough to begin frying the veggies. Step 3: Frying Stuff. <PIC> Begin frying the onion in the oil for a few minutes, whilst stirring. Next add the carrot, celery, garlic and fresh chilli if you're using. Fry this until the vegetables start to soften slightly. Next add the spices and stir through the vegetables. Next add the peppers and tomato puree, stirring in to mix with the spicy mixture. Now de-glaze the pan with a couple of teaspoons of balsamic vinegar. Step 4: Simmering Stuff. <PIC> Add the stock and tinned tomatoes, stir through to mix all the flavours. Now put in the beans, the saucepan might be quite full, so stir carefully. Put the meat substitute on the top of the mixture Bring the pot to a boil,, stir everything together, then reduce to gentle simmering Put the lid on and leave to simmer, stirring occasionally or at least half an hour You may want to put some rice on to cook, or prepare your accompaniments whilst this simmers. Step 5: Eating Stuff!. <PIC> Just before serving I like to add some fresh coriander for the clean punch it adds. You should also taste it before seasoning with salt and pepper. I served this very simply with boiled brown rice as that's in keeping with my Detox diet, although you may fancy some grated cheese, a dollop of creme fresh, soured cream or guacamole on yours. Corn Taco's are still allowed on my diet, so's guacamole, if only I had some :-(    Best get back into the kitchen and put that right before I have my next batch. This is a good basic Chilli recipe, you may want to tweak it to your own taste and what ingredients you like, it's very versatile.


Question: What are the steps to fry the vegetables and add spices in 'Chilli Non Carne - Meat Free Chilli'?

In 'Chilli Non Carne - Meat Free Chilli,' to fry the vegetables, begin by frying the onion in the oil for a few minutes while stirring. Then, add the carrot, celery, garlic, and fresh chilli if using, and fry until the vegetables start to soften slightly. After that, add the spices and stir them through the vegetables, followed by the peppers and tomato puree, ensuring everything is well mixed.<PIC>


Question: What preparation steps should I take for the chicken thigh when making 'Kung Pao Chicken'?

To prepare the chicken thigh for 'Kung Pao Chicken,' clean and cut it into small cubes, then preserve them in sauce B for 20 minutes.<PIC>


Question: What’s the best way to can smoked Alaska salmon while ensuring its rich flavor is preserved?

Introduction: Canning Smoked Alaska Salmon. <PIC> Wild Caught Alaska Salmon is the best in the world.  Up in Northern Alaska, we catch Ocean Chum, King Salmon, Arctic Char, Silver Salmon and Pink Salmon (which I don't can).  I also travel to Southcentral Alaska to dipnet and fishwheel for King Salmon and Copper River Red Salmon, and the Kenai Sockeye run.  My husband is from Southeast Alaska and he travels there to catch King Salmon and Silver Salmon as well.  We smoke and can about 20 cases each year. Step 1: Get Salmon, and Fillet. <PIC> Up in Alaska, you just have to work hard to get salmon.  And most of the time it's free.  We set a net, and get 10-20 per night.  If you don't live in AK, or don't have access to free Salmon, you can purchase it as well.  Purchase fillets, we leave the skin and pin bones in. Step 2: Chunk and Brine. <PIC> Cut your fillets into 2"-3" chunks, from the tail upward.  We rinse and pat dry, then put into brine.Brine Recipe:4C Brown Sugar1C Pickling Salt1/4C Garlic Powder2 TBS Dried Dill1 TBS PaprikaMix the ingredients well, put 4-5 chunks of Salmon in the brine, and generously coat them, place skin side down in a pan, and sprinkle with more brine mix.  Repeat, with meat side down, until all your fish is brined, pour the rest of the brine on top, cover and refrigerate for 8 hours.  (We skinned these salmon for this brine mix)In the last photo, basically, all we do is get a cooler or tote that fits in the fridge (we do 8-10 fish, or 16-20 fillets at a time, so our tub is a 5 gallon one), line it with a trash bag, put ice on the bottom of the tote/cooler, place the bag inside, sprinkle brine mix on the bottom, chunk the fish, generously coat it in the brine mix, and put it in the bag.  Once finished with all the fish, we take out the air and tie the bag, put another bag of ice on top and close the cooler/tote.  After 8-10 hours, follow the next step.  Step 3: Rinse, Smoke, and Can. <PIC> Once the brine is done, rinse the fish well, pat dry with paper towel and lay on racks, skin side down.  I usually put a fan on the fish for about an hour or so, to dry until tacky.  This creates a sticky barrier for the smoke to adhere to called a pellicle.  Layer the fish on racks leaving about an inch or so between pieces, and smoke for 2-3 hours at temperatures between 120-140 degrees.  We use both a Traeger, a Little Chief and a homemade smoker.  All three work fairly the same.  Use what you have. (If you want Smoked Salmon that you are not going to can, you can smoke for 4-5 hours starting at 120 for two hours, 140 for two hours and 170 for an hour.  Vac seal and store in the freezer.)Once your fish is done, you can let it cool for a bit, while you sterilize your jars.  Pack the fish skin side out as closely together as possible without breaking too much of the salmon up.  Place new lids and close rings finger tight.  **If you want to add to your jars, this is the time to do it!  We add the following to about a case or two each:Per jar, add:2 TBS Homemade BBQ sauce, OR2 TBS Sriracha (or Frank's Red Hot, Or Tobasco) Sauce, OR2 TBS Homemade Teriyaki Sauce, OR3-4 Jalapeno slices Step 4: Pressure Cook. <PIC> Place your jars in the pressure cooker in layers on a canning rack.  We have two 24 quart pressure cookers that will do 14 pint size jars, or 21 half pint size jars at once.  Add your jars to the pot, fill to line with boiling water, place lid on, without weight, and bring to a boil.  Once boiling, turn the heat down and continue boiling until there is a steady flow of steam from the little pressure gauge.  We let it steam for about 5-10 min to build pressure and remove the excess air, then add the weight at 10 pounds of pressure.  Once the weighted gauge is on, set your timer for 90 min.  As long as the pressure is constant, the weighted gauge will jiggle 4 times per minute.  (I'm sure there are other instructions on how to can food properly, if all else fails, read the instruction booklet that comes with your pressure canner!)We turn off the heat at 90 min, and allow the canner to cool for 10-20 min. then release the excess steam on the canner.  We only do this with smoked salmon, not with moose or caribou, apparently it makes the meat tougher.  Remove the cans onto a cooling rack wipe out your canner, and get ready for the next batch! Step 5: Store in Cool, Dark Place. <PIC> Once your jars are cool enough to touch, all the lids should all have sealed.  After a few hours of cooling, if you find a lid that has not sealed, either eat it immediately, or place in the refrigerator to eat within a week.  All the other jars will are shelf-stable for 1-3 years.  (Although our 20 cases a year never last over 52 weeks!)Feel free to make yourself a canned salmon throne when finished, and take a photo, like this of my husband.The fish we can are as follows:King Salmon, Ocean Chum Salmon, Arctic Char, Sockeye Salmon, and Silver Salmon.  All caught wild in Alaska each summer by ourselves.  Enjoy!


Question: In the process of making 'Canning Smoked Alaska Salmon,' what are the steps for rinsing, drying, and smoking the fish after it has been brined?

In making 'Canning Smoked Alaska Salmon,' after brining, you should rinse the fish well, pat it dry with a paper towel, and lay it on racks with the skin side down. Then, smoke the fish for 2-3 hours at temperatures between 120-140 degrees.<PIC>


Question: What’s the best way to create delicious chocolate cookies filled with creamy peanut butter?

Introduction: Chocolate Peanut Butter Filled. <PIC> This is an amazing chocolate cookie with peanut butter filling in the center.
You'll need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
Cookie dough:
Whisk flour, cocoa powder and baking soda in a bowl.
In a large bowl, beat white and brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add the vanilla and egg in to the wet ingredients and beat.
Stir in flour mixture until well blended and set aside.
Filling:
In a separate bowl, combine the confectioners' sugar and 3/4 cup peanut butter and blend well.
Roll the filling into 1 inch balls. For each cookie, flour your hands and shape about 1 TBSP of dough around 1 peanut butter ball, covering the peanut butter filling completely.
Place 2 inches apart on a baking sheet and using the bottom of a glass covered in sugar, flatten the cookie.
Bake at 375 degrees for 7-9 minutes.
When cookies are done, they should be set and slightly cracked.
Enjoy :)


Question: How should the filling for the 'Chocolate Peanut Butter Filled' cookies be prepared, and what shape should it take before being enclosed in the cookie dough?

To prepare the filling for the 'Chocolate Peanut Butter Filled' cookies, you should combine the confectioners' sugar and 3/4 cup peanut butter and blend them well. After that, roll the filling into 1 inch balls before enclosing them in the cookie dough.<PIC>


Question: What is the best way to prepare delicious peach lemon popsicles for a refreshing summer treat?

Introduction: Peach Lemon Popsicles. <PIC> Enjoy a summer's end treat, peach lemon popsicles! Step 1: Ingredients. <PIC> INGREDIENTS: - 1 peach, roughly chopped - 3 tbsp of lemon juice - 1 cup of orange carbonated beverage (I used San Pellegrino's Blood Orange Soda.) - 1/2 cup of cranberry juice - 2 slices of lemon Step 2: Blend. <PIC> 1. In a blender, purée chopped peach.  2. Add carbonated beverage and cranberry juice to peach, and blend.  Add lemon juice, and blend once more. Step 3: Fill. <PIC> 3. Fill popsicle molds about 3/4 of the way.  Add sliced lemon to each popsicle.  Fill molds with more juice. Step 4: Freeze & Enjoy!. <PIC> 4. Place in freezer to freeze for about 4 hours or overnight.  Enjoy as a summer's end treat!


Question: In the recipe for 'Peach Lemon Popsicles,' what should you add after blending the peach, carbonated beverage, and cranberry juice?

After blending the peach, carbonated beverage, and cranberry juice in the recipe for 'Peach Lemon Popsicles,' you should add lemon juice and blend once more.<PIC>


Question: What ingredients should be added to the pot for making 'Rice Pudding Premium' after the rice reaches the desired consistency, and how long should it cook on low heat?

To make 'Rice Pudding Premium,' after observing the rice, you should add 340 ml of whole milk, the can of evaporated milk, and the can of condensed milk. It should cook for about 20 minutes on low heat.<PIC>


Question: What should you do with the tomatoes, peppers, and chillies before adding them to the pan when making 'Sweet Chilli Jam'?

Before adding them to the pan for making 'Sweet Chilli Jam,' you should put the tomatoes, peppers, and chillies into the blender and blend until finely chopped. Then, add most of this mixture to your pan but keep a little bit in the blender to make the next step easier.<PIC>


Question: What is the process to create delicious no-knead English muffins that are perfect for toasting?

Introduction: [Collegiate Meals] No-Knead English Muffins. <PIC> I have to admit, the most experience I've had with English muffins is in a McDonald's McMuffin. As such, these probably aren't the most authentic of English muffins (especially since I don't have any cornmeal here in res), but are merely an attempt to make a stove-top bread that will toast nicely and soak up the gooey goodness of a perfectly-cooked egg. The texture is holey, but softer and less chewy than the store-bought kind. Either way, they are super yummy!
Being a collegiate meal, these are no-knead, super easy, and make a small portion that's enough for just you and your roommates. Of course, you could scale up the recipe. Total prep/cooking time is probably about an hour with some washing and waiting time in between.
Onward! Step 1: Ingredients and Tools. <PIC> Edibles:
~1 1/8 cup all-purpose flour
1/3 cup milk (I used 2% here, but you can use anything. I bet buttermilk would add an awesome tangy-ness)
1/3 cup water
1 tbsp butter
1/8 tsp instant yeast
1/8 tsp salt
cornmeal for dusting (optional. I didn't have any on hand) Non-edibles:
spatula (one for working the dough, another for working the griddle)
measuring cups
rolling pin (I used a cylindrical glass)
round cookie cutter (or try the lip of a cup or as tayzzmom suggests -  a tuna can with the ends cut out)
working surface (I worked on a cutting board and some parchment because our counter is nasty)
plastic container for rising (yogurt container works for me)
griddle (frying pan works too. just need lots of cooking space)
microwaveable cup
As you can probably tell, being a student requires some craftiness. Just use whatever tools you have lying around. Step 2: Mix and Rest. <PIC> Start this process the night before you want to eat the muffins.
Measure out 1 cup of flour by scooping and leveling out with a knife. Add it to your plastic container. I am usually a huge proponent for using a scale because it's much more accurate, but we'll make do here. To deal with this loss of accuracy, take out another 1/4 cup of flour and have it standing by.
Add the 1/8 tsp each of instant yeast and salt to the flour. Mix it briefly.
Measure out 1/3 cup each of milk and water and put it into a mug. Add the tbsp of butter to this. Pop it in the microwave for 15-30 seconds or until it's somewhere between lukewarm and warm.  The butter will be just starting to melt. Mix in the butter and add all of the liquid to the flour mixture.
Mix with a spatula, spool, hand, or whatever. My dough was too wet at this point, so I added about 1/8 of a cup from the flour that was reserved earlier. Mix some more. The dough should be quite soft and somewhere between sticky and tacky. It will get less sticky as it rests, don't worry. The high ratio of liquid to flour is needed to ensure nice big holes in the final product.
Once the dough has come together, just scrape down the sides of the container and lid it up. You don't really have to worry about mixing too much or too little, Whenever you think it's thoroughly mixed, it's good.
Now let it sit at room temperature (my room was 22.5 degrees C) for 12 hours or so. Step 3: Fold, Rest, Cut, Rest. <PIC> The next morning, the dough will have doubled in size. Turn it out onto a (cornmeal) floured surface and fold to redistribute the nutrients for the yeasty beasties. You just enough flour to prevent sticking.
To fold (see video also):
- grab one side of the dough, stretch it out and fold it over just past the midline
- repeat for the opposite side
- repeat for the other two sides
Turn it seam side down, cover, and let rest for 10 minutes. I just covered it with a cereal bowl, but you could use plastic wrap or a tea towel too.
After resting, the gluten will have relaxed a bit. You can now roll it out to about 1 cm or slightly over 3/8 inches in thickness.
Then take your cookie cutter or cup and punch out rounds and transfer them to another floured surface.
Take the leftover scraps, stick them together, roll out, and punch more rounds. If you used too much flour on your surface (not so much of an issue for corn meal), it might be hard to get the scraps to stick back together, so use only what you need. Also, if the dough is too elasticy, it may be necessary to let the dough rest a bit before rolling it out again.
Cover the dough circles with a sheet of plastic or a tea towel and let it rest for 30 minutes. During this time, clean up some of the mess you have made, brew a coffee, and heat up the griddle over medium heat. Step 4: Cook and Eat. <PIC> After 30 minutes, the dough circles will have puffed up a little. Proceed to cooking!
Sprinkle some more cornmeal on the dough and arrange onto the hot griddle (medium heat). Use a flat spatula and try to avoid compressing the dough. We want to keep them nice and puffy!
Leave at least an inch between each piece. If you do not have cornmeal like me, brush the surface of the griddle with a thin layer of oil to prevent sticking. (I tried butter at first, but it got too smoky. Maybe clarified butter would be better).
Cook on each side for about 8 minutes. It may take a bit longer if your dough was thicker than 1 cm when you cut it.
If eating immediately, let them rest until you can handle them without burning yourself (about 5 min). You can cut them in half, toast and butter them, make eggs Benedict, or whatever else suits your fancy :)
If you want to store them, let them cool all the way to room temperature and seal in an airtight container or bag. You can keep them at room temperature for a couple of days or cut and freeze them for later use. Toast them straight from frozen state.
Enjoy!


Question: After the dough has doubled in size for making 'Collegiate Meals No-Knead English Muffins,' what are the steps you need to take with the dough before rolling it out?

Once the dough has doubled in size for making 'Collegiate Meals No-Knead English Muffins,' you should turn it out onto a floured surface, fold it to redistribute the nutrients, cover it, and then let it rest for 10 minutes before rolling it out.<PIC>


Question: What’s the best way to create delicious Banh Mi meatloaf sandwiches at home?

Introduction: Banh Mi Meatloaf Sandwiches. <PIC> I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf!  Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.. <PIC> In a large bowl, thoroughly combine1.5 lbs ground pork .5 lbs lean ground beef 1/2 cup panko or coarse bread crumbs 1 egg 1/3 cup minced green onion 1/3 cup minced cilantro (stems ok) 2 Tbsp minced garlic 2 Tbsp ketchup 2 Tbsp fish sauce 1 Tbsp Sriracha 1 Tbsp minced shallot salt and pepperPlace mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide. Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees. . <PIC> If you want to turn the loaf during grilling for more even cooking, use 2 spatulas. Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy! . <PIC> Topping suggestions:fresh cilantro thin sliced jalepenos shredded carrots and radish dressed with sweetened rice vinegar romaine lettuce lime mung bean sprouts mayo + sriracha or sweet chili sauce to tasteFor a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter.


Question: When making 'Banh Mi Meatloaf Sandwiches,' how should the meatloaf be positioned on the grill, and what is the initial cooking time before flipping it?

To make 'Banh Mi Meatloaf Sandwiches,' the meatloaf should be placed tinfoil side down on a hot grill. The initial cooking time before flipping it directly onto the grill is 5-10 minutes.<PIC>


Question: What is the best way to prepare a soothing cup of ginger and turmeric tea?

Introduction: How to Make Ginger and Turmeric Tea . Turmeric and Ginger are my two favorite herbs to use for general health function and prevention of so many health problems. Turmeric’s effects are greatly improved with ginger and black ground pepper as well as some fat, such as coconut oil (since some say it is fat soluble). The fat and pepper increases their bioavailability of the two herbs considerably when used together (I have read, up to 2000 times more bioavailability.)They are both great anti-inflammatory and anti-fungal/bacterial. Some of the benefits of each are below. Turmeric has even been shown to be more effective than 14 prescription drugs.Instructions for Turmeric and Ginger Tea:- Peel the Ginger or Turmeric root with spoon or peeler   - Cut into small pieces, place in pot of water   - Boil water, then simmer for 20 minutes   - The first batch can be very peppery depending on the ratio of water to ginger that you use.   You can also add cinnamon, mint, or honey for taste.If you are using ground powder Turmeric, then just add that to your cup, not in the pot. Then you add the black ground pepper or the coconut oil, or just eat a tablespoon of the coconut oil first (this has many benefits in itself). I continue adding water to the pot with ginger in it, until it becomes clear, getting the most from the root. This is usually about a week or so of a few cups a day.See Part One to learn the benefits of herbal tea and 15 powerful herbal teas and their benefits.Ginger root can be found in most supermarkets  Ground Ginger Powder can be found here:Starwest Botanicals Ginger Root Powder Organic, 1-PoundTurmeric Root can be found in many health food markets or purchased here:Fresh Yellow Turmeric Root - 1lbTurmeric Powder can be found here:Starwest Botanicals Organic Turmeric Root Powder - 1 lbsSome of the Benefits of Ginger:Ginger can help to calm a nervous or upset stomach, has a calming effect, can help promote general healing while starving off disease, improve digestion by aiding in the breakdown of proteins and fats helping to prevents gas and food buildup, can help lower blood pressure, ease morning sickness, nausea and vomiting, help lower cholesterol, help with type 2 diabetics, reduce cancer risk, blood thinner that protects against stroke and blood clots, helps prevent and relieve cold and flu, can relieve severe joint and muscle pain, relieve menstrual pain, PMS and PMDD, reduce headaches, migraines, promote kidney health and more.Some of the Benefits of Turmeric:A common healing herb in both Traditional Chinese Medicine and Ayurvedic Medicine, studies have revealed over 600 potential preventive and therapeutic applications as well as 175 distinct beneficial physiological effects. Some of the benefits include help to relieve depression, reduce cholesterol, clogged arteries, fights autoimmune disease, helps prevent and overcome dementia and Alzheimer’s, defeats insulin resistance melting away body fat, has anti-cancer properties, prevents pre-mature aging, prevents diabetes, can help regenerate the liver, boosts immunity, helps relieve cold and flu, is a powerful anti-oxidant and anti-inflammatory, treats Candida, and skin problems such as acne, eczema, psoriasis, dark circles, and much more.Turmeric Versus Medication and DrugsTurmeric also compares favorably to a variety of conventional medications including, Lipitor/Atorvastatin (cholesterol medication), Corticosteroids (steroid meds), Prozac/ Fluoxetine, Imipramine (antidepressants), Aspirin, anti-inflammatory drugs, oxaliplatin (chemo drug), Metformin (diabetes drug) (source - healthimpactnews.com/2013/science-confirms-turmeric-as-effective-as-14-drugs/)


Question: After peeling the ginger or turmeric root for making 'Ginger and Turmeric Tea,' what is the next step?

After peeling the ginger or turmeric root, you should cut it into small pieces and place it in a pot of water.


Question: What are the key steps to create a delicious fruit sundae with your favorite fruits and ice cream?

Introduction: Fruit Sundae. <PIC> Please read everything before doing anything.

What you will need:
A bowl.
A spoon.
A knife.
Cutting board.
Ice cream.
Fruit.
Sprinkles.
Chocolate syrup.
And any additional topping(s) you want.

You can use whatever fruit and/or ice cream you want for your Fruit Sundae. I used strawberries, a peach, and a banana as my fruits and Turkey Hill's Mint Chocolate Chip (my personal favorite) and Homestyle Vanilla.

You can use any amount as well. Depending on how big your fruit is and how much will determine your proportions. I had small strawberries so I used 5, a peach a little bigger than a tennis ball so I used half (ate the other half), and the entire banana. I had two small scoops of each type of ice cream. Step 1: Cut Your Fruit. <PIC> I will gives steps according to my choices.

Please read everything before doing anything.

Banana:
Peal and place in the bowl.

Peach:
Cut your peach in half. Choose which ever half you want and keep cutting in halves until the slices are the thickness you want. Then, you cut the slices into smaller pieces like in the picture.

Strawberries:
Cut off the top. You can choose to cut your berries however you like. I cut them like a deck of cards. With the top of the strawberry facing you, start cutting thin slices from one side to the other. Not sure if you can tell in the picture.

*please do not put any other fruit but the banana in the bowl. Once you are done cutting your fruit, place it on a plate or to the side of the cutting board out of the way. Step 2: Scoop the Ice Cream. With only the banana in the bowl, scoop however many scoops of ice cream into it. Step 3: Finish It Off. <PIC> Finally, take your cut-up fruit and put it on top of your ice cream. Add sprinkles, chocolate syrup, and any other toppings you desire to finish it off. Step 4: Eat Up!!. <PIC> Eat up and enjoy!


Question: How should I prepare the peach for making a 'Fruit Sundae' before adding it to the bowl?

To prepare the peach for 'Fruit Sundae,' cut your peach in half, choose either half, and keep cutting it into smaller slices until they reach the desired thickness. Then, cut the slices into smaller pieces.<PIC>


Question: What is the delightful process for creating a perfect chocolate cake that balances moisture and flavor?

Introduction: The Perfect Chocolate Cake. <PIC> Often times, cakes are only appealing to the eye. The taste is usually too sweet and/or dry. I decided to develop my version of the perfect chocolate cake. The perfect cake is moist, has both dark and milk chocolate, with berries and whip cream. It not only tastes great the first day but is even more delicious the next day.
 Step 1: INGREDIENTS. <PIC> FROSTING
4 cup Heavy cream
24oz Semisweet Chocolate
2/3 cup Butter
2 tablespoon Vanilla
CAKE
 2 1/4 cup Flour
1 1/2 teaspoon  Baking Soda
1 teaspoon salt
1 1/4 teaspoon Baking Powder
4oz  Bittersweet Chocolate
3/4 cup Butter
1 1/2  cup  Sugar
3 eggs
1 teaspoon Vanilla
3/4 cup Milk
FILLINGS
Raspberries
Fresh strawberries
1-2 tablespoon Sugar
2 cup Heavy cream whip
Vanilla and Powder sugar
 Step 2: CAKE. <PIC> Preheat an oven to 350F. Butter three 9-inch cake pans. First mix all dry ingredients in medium bowl,flour, baking soda, salt and baking powder. Set aside.
In the top pan of double boiler of a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate stirring until smooth. Remove from the heat and let cool to room temperature.
In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed and add flour and milk in small alternate batches.
Divide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool int the pans for 15 minutes, then invert the cakes onto the racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.
 Step 3: FROSTING. <PIC> In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in  the refrigerator and stir every 15 minutes.
 Check every 5 minutes near this  point for a spreadable  consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.) Step 4: FILLINGS. <PIC> Pre chill bowl and hand whisk(if you don't have a mixer). In mixer, or with a chill whisk; whip the heavy cream until it becomes whip cream. Add 1-2 tablespoon of powder sugar or 1/2 teaspoon of vanilla to add a little flavor if you prefer. Put cut strawberries and 1 teaspoon of sugar in saucepan over low heat. Heat 3-5 minutes. If your using frozen raspberries, drain well and set aside.
 Step 5: LAYERING AND FROSTING CAKE. <PIC> To frost the cake, place 1 cake layer, flat side up onto a cake plate. Spread the top with frosting and raspberries. Place second cake layer on top of first layer. Spread frosting on top. Add strawberries then whip cream. Place last cake layer on top of whip cream and quickly frost the whole cake with the rest of the frosting.
Refrigerate the cake for at least an hour before enjoying.


Question: What ingredients are needed for the frosting of 'The Perfect Chocolate Cake'?

To make the frosting for 'The Perfect Chocolate Cake,' you will need 4 cups of heavy cream, 24 ounces of semisweet chocolate, 2/3 cup of butter, and 2 tablespoons of vanilla.<PIC>


Question: What are the key steps to measure the alcohol content in homemade beer or wine using a hydrometer?

Introduction: Measuring Alcohol Content With a Hydrometer. <PIC> The first couple times you brew your own beer or wine, you're more concerned about the end product - delicious, delicious alcohol. The exact amount is only a secondary concern.As you start getting more and more into the hobby, knowing the percent alcohol can be useful. Both for knowing what to expect in your final product, but also for monitoring progress in the fermentation process.In this Instructable, I will go over how to use a hydrometer to take density measurements of your brew, and how to transform these density measurements into a more familiar percent alcohol.You will need:A Hydrometer  Sterilizing Equipment  Something to Measure  Pipette or Baster to Take a Sample Step 1: Your Hydrometer. <PIC> A hydrometer is a tool used for measuring density. Hydrometers used for brewing will tell you the specific gravity of a liquid - a ratio of the liquid's density to that of water. Something with a SG of less than 1 is less dense than water (and will float), and something with a SG of above 1 is more dense and will sink.The hydrometer is essentially a specially weighted bob - you place it in a liquid, and it will sink to a certain depth, which depends on the density of the liquid. My seeing how far it sinks, you can determine the liquid's density.Since alcohol has a different density than the sugar/water mixture you started with, you can calculate the percent alcohol by measuring the initial SG and the final SG. Step 2: Sanitizing. <PIC> As with any homebrewing project, sanitation is critical. There's nothing worse than an infected brew.Before beginning, mix up some sanitizer. I personally use Easy Clean, and mix up a one gallon batch following the instructions on the back (one tbsp per gallon warm water). Easy Clean is a no-rinse sanitizer, meaning that it isn't necessary to rinse your equipment after cleaning them (which could potentially reintroduce bacteria).Sanitize all the equipment you'll be using - the hydrometer, the hydrometer tube, and whatever you'll be drawing your sample with. And of course, thoroughly wash your hands before continuing. Step 3: Measuring. <PIC> First, place the freshly sanitized hydrometer in its tube. Using your sampler, draw off a small sample of your brew from the middle.Begin filling the hydrometer tube until the hydrometer begins to float freely, and then stop filling. If your equipment was properly sanitized, it is safe to return the excess liquid.Place the hydrometer on a flat, level surface, and gently spin the hydrometer back and forth to release any bubbles that may have formed on its surface. Ensure the hydrometer is floating freely, and is not touching the sides of the hydrometer tube.From eye-level, read the hydrometer's measurment from the bottom of the meniscus. The meniscus is the curved surface caused by surface tension - and can make a significant difference in your results if you are not consistent.Note down your reading, and the date the measurement was taken.From here, you can return the sample to the larger brew, assuming all the equipment was properly handled and sanitized. Step 4: Calculation. Now, it's time to turn the specific gravity readings into a useful number.For an approximate estimation, the magic number is 131.25. Your percent alcohol can be given by the formula:ABV(%) = (Initial Gravity - Final Gravity) * 131.25.So if your initial gravity was 1.108, and your final gravity was 1.041, your beer is approximately 8.79% alcohol by volume.Once again, this is only an approximation, and loses accuracy as the alcohol content goes up. For a more precise number, or if you're brewing something particularly strong, there exist a number of online calculators that can do the heavy lifting for you.Thanks for reading, brew and enjoy responsibly!


Question: What is the procedure for measuring the alcohol content of my brew using a hydrometer?

To measure the alcohol content of your brew with a hydrometer, first sanitize all your equipment. Then, place the sanitized hydrometer in its tube and use a sampler to draw a small sample of your brew. Fill the hydrometer tube until the hydrometer floats freely, then read the measurement at eye level from the bottom of the meniscus. Finally, note the reading and return the sample to the brew if all equipment was properly handled.<PIC>


Question: What is the best way to prepare a delicious batch of frijoles de la olla?

Introduction: Frijoles De La Olla. <PIC> The pinto bean.  It's speckled with dark brown spots.  It's small and eaten raw is disgusting.  This powerful legume is packed with nutrients and has been a Mexican staple forever.  I remember going to the grocery store with my Momma and running straight to the bean bin.  It's pretty much a huge barrel filled with thousands of beans.  Hanging on the side is an attached shovel and produce bags.  I would take the shovel and scoop beans and pour them back into the barrel.  I like the tapping sounds it made...kind of like rain.
Beans are such an easy thing to make it's silly.  It takes a little time but the end result is delicious. Step 1: Ingredients. <PIC> - 4 cups of beans
- two handfuls of salt
- water
- crock pot
- about 3 - 4 hours of your time Step 2: Clean Them Beans!. <PIC> Anytime you buy beans whether they are from a barrel or bagged, you must clean them.  There are many little surprises when you buy them such as rocks and split rotted beans.  This task could be tedious for a first timer but after you've been doing it for more than 20 years...it's a breeze.
Grab a collander.  Grab some beans and pour some from one hand to the other.  Inspect them.  Any rocks? Any split rotted types?  If you find some, discard.  It's not yummy.
Once you have four cups of beans in your collander, rinse the beans under cold water.  Give it a minute or two and let the water drain.  Give the collander a good shake to get rid of the excess water. Step 3: Drown Them Good, Wait Until They're Done.. <PIC> Add the beans to your crock pot.  Fill it to the top with water.  Add two handfuls of salt.  Cover with the lid and turn the crock pot up to high.
Next is the waiting game....for 3 to 4 hours.......watch a movie....run some errands....do whatever....
I'd probably make some salsa and throw it in the fridge...but that's just me. Step 4: Calientitos, Sabrosisimo!. <PIC> I don't know how to describe how it smells.  It's a tad salty...it fills the air with hominess. The beans should lose their spots and are soft.  Hard beans are not acceptable for consumption.  Taste the broth.  CAUTION:  It will be HOT!  Add salt if needed.
Serve the beans with the juice in a small bowl.  It's good with flour or corn tortillas and a bit of cheese.  Step 5: IMPORTANT: Storing. Let your beans come to room temperature before storing, otherwise they will spoil. :(
You can transfer them to a big bowl and cover with plastic wrap and put them in the fridge.  OR, you can portion them out into servings in airtight containers.  The beans will last for about a week.  If you pop them in a freezer...they can last a month.
Reusing:  We always make these beans again as refried beans.  Add a little bit of oil to a pan, let it heat up and add your beans.  If you think they are dry, add a bit of milk for creaminess.  Smash until smooth, top with cheese.
Happy Eating!


Question: How should I clean the beans for making 'Frijoles De La Olla' before cooking them?

To make 'Frijoles De La Olla,' you should clean the beans by inspecting them for any rocks and split rotted beans, discarding any unwanted ones. This ensures that only good-quality beans are used in the dish.<PIC>


Question: What’s the best way to prepare a refreshing cucumber limeade that captures the essence of summer?

Introduction: Cucumber Limeade. <PIC> Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.http://www.savynaturalista.com/2013/08/28/cucumber-limeade/   Cucumber Limeade Recipe: Adapted From Lemonade    3-4 huge cucumbers (about 4 heaping cups)     1 1/2 cups lime juice     2 cups sugar     1 cup water     16 cups of cold water ( about a gallon) Recipe Directions: In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid.  Place the liquid into a pitcher add water and chill.Recipe Notes:  I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course ). I ran out of limes so I had to use lime juice. I used about 6 limes and ½ cup of lime juice. I should have used just the juice but fresh is always better.


Question: In the recipe for 'Cucumber Limeade,' how do you prepare the simple syrup?

To prepare the simple syrup for 'Cucumber Limeade,' dissolve 1.5 cups of water and 2 cups of sugar in a saucepan over low to medium heat.<PIC>


Question: What should you do with the noodles after cooking them for 'Chicken and Bacon Carbonara - Gluten Free' to prevent the eggs from scrambling?

After cooking the noodles, you should slowly pour them into the egg mixture while stirring quickly to prevent the egg mixture from becoming scrambled eggs.<PIC>


Question: What is the best way to create a delicious cookie topped with cream cheese and fresh fruit?

Introduction: The Cookie . <PIC> Preheat the oven to 350 degress, but before you put the dough in the pizza sheet, you need to spray the pan with non stick cooking spray. Open the package of sugar cookies and spread it onto the pan, make sure you get the whole pan covered. Put the pizza sheet with the cookies on it into the oven for 16-20 minutes.  Step 1: Fruit. <PIC> While the cookie is baking, or while you're waiting for it to cool down, get the fruit out.You can use what ever fruits you want, but I used strawberries, kiwi, and blueberries. Cut the strawberries in halves or quarters, then peel the kiwi and cut them too. Step 2: Topping. <PIC> gather the cream cheese, sugar, and vanilla extract to mix them all together. Stir all of them until they are fluffy  Step 3: Put on the Topping. <PIC> After the cookie has been taken out of the oven and cooled for at least 30 mintues, begin putting the cream cheese topping all over the cookie. Step 4: Start Putting the Fruit on the Cookie. <PIC> Decorate the cookie with different fruits of your choice in what ever order you want.  Step 5: Cool. <PIC> cool the cookie in the fridge for at least an hour. Then eat!


Question: After baking 'the-cookie,' how should the cream cheese topping be applied once the cookie has cooled?

After baking 'the-cookie,' the cream cheese topping should be applied all over the cookie once it has cooled for at least 30 minutes.<PIC>


Question: What is the overall process for creating delightful chocolate French macarons from start to finish?

Introduction: Chocolate French Macarons. <PIC> I worked as a pâtissier and a sauté chef for a while in a exclusive club and made many desserts but one of the most requested desserts were the French Macarons that a senior pâtissier taught me on how to make.  They do take a bit of skill and the first batch might not turn out how you expect, but practice makes perfect.Note: Some of the measurements are imperial standard and some of the measurements are in metric.  I have tried to convert them all to one system but it just does not work correctly when you are making them but I will try my best to simplify it for you. Step 1: The Ingredents. <PIC>
          What you will need for the chocolate macarons:

		85g (3/4 cup roughly) of Almond flour (you might be able to find at Wal-mart, or Meijer, but I know you will find it at a natural foods store such as Rainbow Blossom or even Trader Joe's)
		225g (2 cups roughly) Confectioners sugar
		4 eggs - at room tempature <-- very important!
		50g (1/8th cup roughly) Caster sugar (can be made by running normal sugar through a food processor, it just makes the crystals very small, Do Not substitute confectioners sugar)
		3 tbsp of cocoa powder Step 2: Preperation and Mixing. <PIC>
          Mixing the cookies must be done in a precise order :

		Mix together the almond flour, the confectioners sugar, and cocoa powder in a bowl.
		In a separate mixing bowl place the egg whites and whip them untill it begins to foam.
		Add in the caster suger slowly.
		Whip the egg whites and caster sugar to form it into meringue.
		After the meringue is formed fold the almond flour mixture into the egg mixture carefully.  You want to keep as much air in the meringue as you can. Step 3: Piping & Baking. <PIC>
          This is the step that will take the most amount of skill and timing.
You have to either use parchment paper or a silpat mat, Wax paper will not work as a subistute.
You are going to spoon your macarons mixture into a piping bag with a 1/2" tip.  When you are piping these onto a silpat/parchment paper you are going to want to bring the tip of the bag straight up and make a little clockwise twist to flatten the peak that will form. here is a video of the technique.  You will want the dots to be about 2 cm across or about the size of a US nickle, and about 2" apart.  (This is not my video, just one I found on YouTube)
After they have been piped onto the silpat/parchment paper, lift the tray up slightly and let it drop to bring any large bubbles that may have formed when piping.  You will want to let them sit for about 10-20 Minutes for a skin to form on the top of the dots, this way when you bake them they will have a round top to them and have a bubbly ring at the bottom.
Midway through the skin formation you can heat you oven up to 300ºF (150ºC).
You will bake them for 12-15 minutes, you will know when they are done by the formation of a bubbly ring around the bottom of the macarons. If you are baking in an electric over place them on the bottom or middle rack.
After they have baked take them out and let them sit for about 5 minutes before removing them from the baking trays and transfer them to a wire cooling rack.  If you are using parchment paper, take a spray bottle with water and lightly mist the pan underneath the paper and the resulting steam will loosen them up for easy removal when the time comes.
         Step 4: The Filling. <PIC>
          For the filling you can make a variety of fillings for the macarons: I am going to go with a basic chocolate ganache.  You can make the Ganache filling with the following ingedents:
		1/2 cup of heavy whipping cream
		4 oz of your choice of chocolate either white, dark, or semi-sweet. It has to be baking chocolate, chocolate chips will not work.
		1 tbsp of butter
Bring the cream to a boil and stir in the chocolate to melt it.  After all of the chocolate has melted then stir in the tbsp of butter while it is still hot, after that just place the ganache in the fridge to cool.  The more the ganache cools the thicker it becomes. When it has cooled scoop it into a piping bag and place a small amount of the ganache (about a teaspoon) onto one half of a macarons, now take a half the is about the same size and twist them together.
         Step 5: Other Ideas.
          Here are some other variations of macarons you can make.

		Almond: Substitute the 3 tbsp of coco powder for 1/4 cup of the almond flour
		Coconut: Substitute 2 tbsp of unsweetened finely ground coconut for tbsp of the almond flour and add 1/2 tsp of rum
		Pistachio: Substitute 1/2 cup of finely ground unsalted pistachios for 1/2 cup of almond flour
		Vanilla Bean: add 1/2 tsp of extract and 1/2 of a vanilla beans pulp
For the filling you can use jams or other sweeter fillings.


Question: For making 'Chocolate French Macarons,' what should you do after piping the macarons onto the silpat/parchment paper, and how does this step affect the outcome of the baking?

After piping the macarons onto the silpat/parchment paper for 'Chocolate French Macarons,' you should lift the tray up slightly and let it drop to release any large bubbles that may have formed. This process helps ensure that the macarons develop a round top and a bubbly ring at the bottom during baking. Additionally, you need to let them sit for about 10-20 minutes to allow a skin to form on top, which is crucial for achieving the desired texture.<PIC>


Question: What’s the best way to create vibrant rainbow cupcakes that will delight everyone at a celebration?

Introduction: Rainbow Cupcakes. <PIC> These Rainbow Cupcakes where made for my sisters birthday and for her Favorite Ipohne App "Robot Unicorn Attack."
I have seen full Cakes from hackgadgets website made this way before and had some trouble deciding on the flavor of the cake. My sister is fond of chocolate icing which would look gross on such a pretty cake. She suggested that cupcakes were the way to go to allow more range of choices.
You will need everything you need for a normal white cupcakes with fluffy icing and some misc items.
-Cake Mix and Icing Mix
-Food Coloring
-White cup cake holders
-Some measuring cups
-Rainbow sugar sprinklers
-(optional) A small cookie scoop Step 1: Dividing the Mix. <PIC> Make the cake mix based on the directions on the cake.
I divided the mix into six bowls using decreasinly small measuring cups.
Based on the number of drops needed to color a full cake you will need to divide the drops by six for each bowl.
Cheaper white cupcake holders were chosen to allow the color to be easily seen through the paper. Step 2: Layering the Rainbow. <PIC> With the help of my sister we plopped down the globs of color into the pans. This was made much easier using a small cookie scoop and not filling the scoop all the way. You have to be consistent with the amounts or the cupcake will be to large or you will run low on the mix. We order the colors based on the reminder ROYGBIV which goes red, orange, yellow ,green , blue, indigo, and violet. It was close, but we managed to fill a full set of six pans. Step 3: Baking. <PIC> We baked the cupcakes based on the boxes instructions and choose the longer cook time. We also checked how done the were by testing if they spring back to shape if touched. When done they were left to cool before icing on a rack. Don't they look great? Step 4: Icing to Finish. <PIC> We iced them with a great fluffy icing that is easy to make as boiling water and fat free. To finish them off we used rainbow sugar sprinklers! We even cut one open to show the wonderful layers that resulted. One cupcake was left without icing so my sister could add chocolate icing to it later. We even used her new Iphone to take pictures of everything! She loves the "Robot Unicorn Attack" on the phone!
They taste great and the food coloring "does not" stain your mouth.
Perfect for any event needing a little color!


Question: How do you layer the colors in the cupcake pans when making 'Rainbow Cupcakes,' and what is the order of the colors?

To layer the colors in the cupcake pans while making 'Rainbow Cupcakes,' a small cookie scoop is used to add globs of color. The colors are layered in the order of ROYGBIV, which stands for red, orange, yellow, green, blue, indigo, and violet.<PIC>


Question: How do you prepare thick curd for making 'Tandoori Broccoli (Baked Broccoli)'?

To prepare thick curd for 'Tandoori Broccoli (Baked Broccoli),' take normal yoghurt in muslin cloth and hang it over for 30 minutes to remove the whey, resulting in thick yoghurt.<PIC>


Question: What is the process for constructing impressive candy towers using a molten-sugar hot-glue gun?

Introduction: Candy Towers Built With a Molten-Sugar Hot-Glue Gun . <PIC> While everyone else was making somewhat more traditional ginger bread houses, I used a molten-sugar hot-glue gun to make some impressively tall candy towers.  The first tower was built from M&M's, and eventually the candy shell on the bottom piece fractured and dropped the whole tower.  The second tower, built from strawberry and raspberry Pez, looked like something out of Dr. Seuss.The trigger assembly on the cheap hot-glue guns was a little too small for the sugar glue sticks, so I ripped the assembly out and just fed the sugar with with my thumb.  If you have never used molten-sugar as a construction material, you really need to try.  I honestly didn't expect to get much beyond 20 M&M's high, but as you can see I was approaching 3 feet.


Question: What method was used to build the 'Candy Towers Built With a Molten-Sugar Hot-Glue Gun,' and what challenge arose during the construction?

The method used to build the 'Candy Towers Built With a Molten-Sugar Hot-Glue Gun' was a molten-sugar hot-glue gun. A challenge that arose during the construction was that the trigger assembly on the inexpensive hot-glue guns was too small for the sugar glue sticks, necessitating manual feeding of the sugar with my thumb.<PIC>


Question: What’s the best way to create a delicious slow-cooker cheesy beer bread?

Introduction: Slow Cooker Cheesy Beer Bread. <PIC> It’s the middle of summer in Australia and I've been spending most of my time trying to crawl into the fridge and feeding my mice frozen vegetables. The last thing I want to do is turn on my oven when the need to bake strikes. So I've decided to take my slow cooker for a whirl to bake some deliciously cheesy beer bread. Step 1: Equipment. <PIC> Ingredients1 bottle of beer at room temperature1 cup (125g) grated cheddar cheese5 teaspoons baking powder2 2/3 cups plain flourNotesIf you have self-rising flour, use that instead of the plain flour and baking powder.I grated about 125g of cheese and it was just over a cup.I recommend using the sharpest cheddar you can find, especially if you’re using a hoppy beer as the flavours complement each other really well.  The flavour of the cheese is a bit muted once the bread is cooked so use sharper cheddar than you’d normally pick.EquipmentImage 1Large BowlSpatulaCheese graterDry measuring teaspoonMeasuring cups (1 cup and 1/3 cup)Baking paperImage 2Bamboo skewer(s)Slow Cookercake tin (or just the sides from a spring form tin) – OptionalNot PicturedTimer (I used my phone alarm) Step 2: Preparation. <PIC> Take your beer out of the fridge and allow it to come up to room temperature.Then line your slow cooker with baking paper. I used the sides from my spring-form cake tin to create a mold for my bread. However you can use whatever type of cake or loaf tin that will fit in your slow cooker; or if you want a more artisan style loaf then forgo a tin altogether. If you don’t have any baking paper you could try oiling your pans / tins / slow cooker with some cooking spray. However I have never done this as I find clean up so much easier with baking paper. Step 3: Mix. <PIC> In a large bowl combine your plain flour and baking powder (or if you’re using self-rising flour then place it in a large mixing bowl). Stir in your grated cheese. Make a well in the middle then pour in your beer and mix well. It will take several minutes but you will end up with a large ball of sticky dough.Plop your dough into your slow cooker. I used my spatula and my hand to flatten my dough and push it to the sides of my cake tin. To prevent the dough from sticking to you when you touch it either dust your hands with flour or wet your hands a little bit. Step 4: Bake. <PIC> The first time you bake in your slow cooker you’ll need to keep a close eye on your loaf. It took 1 Hour and 45 minutes for mine to bake. However my beer was cold, our bread may be a different shape and our slow cookers are probably different so our cooking times probably differ.Set your slow cooker to its highest setting / quickest cooking time.  Check on your bread after 1 hour and then every 30 minutes thereafter until it’s ready.  Your bread is ready when:the top is no longer sticky. It will have gained a touch of colour but will still be pale and softthe bread will come away a from the paper lining a littlethe bottom will be a lovely golden browna skewer inserted will come out fairly clean. It may come out slightly sticky due to all the melted cheese inside.If you would like a browned crunchy crust then stick your loaf under the broiler / grill for a few minutes. I left my loaf as it was as I liked that it looked like a wheel of cheese to match it delicious cheesy taste. Step 5: Enjoy. <PIC> It’s time to enjoy the fruit of your labour.While it is nice on its own or in a cheese platter, it’s delicious with some caramelised onions and balsamic vinegar. Or make some roasted garlic & caramelised onion jam. Or use it to make some awesome bruchetta.perhaps you could add some bacon, semi dried tomatoes and onion to the bread and bake it in little metal pannacotta molds for savory muffins. mmmmmm


Question: What is the method for preparing the slow cooker for making 'Slow Cooker Cheesy Beer Bread'?

To prepare the slow cooker for making 'Slow Cooker Cheesy Beer Bread,' you should line it with baking paper. You can use the sides from a spring-form cake tin to create a mold for your bread, or any type of cake or loaf tin that fits in your slow cooker.<PIC>


Question: In the recipe for 'Peanut/Chocolate Protein Cakes,' how should the nuts be blended in Step 1, and what can you do if you prefer having bits and pieces of nuts in your cake?

In the recipe for 'Peanut/Chocolate Protein Cakes,' you should blend the nuts as much as possible until you achieve a nice fine grain. If you prefer having bits and pieces of nuts in your cake, you can take a few extra nuts, chop them with a knife, and add them to the batter once it's ready.<PIC>


Question: What’s the best way to create a vibrant and tall funfetti birthday layer cake full of surprises and flavors?

Introduction: Funfetti Birthday Layer Cake. Everyone should have their ultimate dream cake on their birthday. This was mine! I wanted a 6- layer fun-fetti cake. Something colorful and covered in goodies. While I knew what I wanted I've never attempted such a tall cake or a cake such a colorful cake topped with everything but the kitchen sink. I wasn't sure how I was going to do it, so as always - I free styled the design and went with the flow. Here I used my favorite strawberry cake mix by Pillsbury and a homemade vanilla cake. The recipe for the vanilla cake is below. Watch the video above for a step by step tutorial. You'll Need:White Chocolate GanacheConfetti Candy (2 types)Pocky (Strawberry and Chocolate)FlowersLicorice CandyUnfrosted Blueberry PoptartBlue and Pink Cotton CandyVanilla ButtercreamGel Dye: Pink, Blue, and PurpleSlanted offset spatulaCake Scraper or Bench Scraper--------Vanilla Cake Recipe by Ricardo Cuisine:  3 cups (750 ml) unbleached all-purpose flour   1 tablespoon (15 ml) baking powder   1/2 teaspoon (2.5 ml) salt   4 eggs   2 cups (500 ml) sugar   1 tablespoon (15 ml) vanilla extract   3/4 cup (180 ml) canola oil   1 1/4 cup (310 ml) milk Step 1: Strawberry Cake. <PIC> Feel free to use whatever cake flavor you'd like here, after all it's your cake.Out of the two boxes of cake mix that I used, I only used 1 bag and 1/2 of another bag. Meaning that for the second box, I halved the ingredients needed and actually saved that 1/2 for funfetti cookies. Prepare cake mix as stated on the box. Divide between three cake pans and bake at 350 degrees for 20-25 minutes.  Step 2: Vanilla Confetti Cake. <PIC> With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 9 inch cake pans and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Add confetti candy and divide batter into pans.Bake at 350 for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting. Step 3: Stack and Fill. <PIC> By now all of the cake layers should be completely cooled.Alternate cake layers and fill with vanilla buttercream. I made 6 total layers which was wonderfully tall. Dye half of the buttercream pink and the other half blue. You can also set a small amount of vanilla buttercream aside to use for decoration later on. With a spatula smear half of the cake pink and half blue. Also cover the top in buttercream. Use a ruler or large cake scraper to create a smooth surface for the cake and blend the two colors together.  Step 4: Decorations. <PIC> To make the drip top, make a chocolate ganache by melting white chocolate in cream. Color the ganache and whisk until completely smooth. Pour a good amount on top of the cake and push to the edges with the spatula. Allow the ganache to drizzle down.Sprinkle one side with confetti candy and place pocky sticks on top and around the bottom. I topped the cake with purple flowers and vanilla buttercream swirls. Lastly, I added pieced of blueberry poptarts, blue and pink cotton candy and licorice candy.


Question: What are the steps for preparing the vanilla confetti cake in the 'Funfetti Birthday Layer Cake' recipe?

To prepare the vanilla confetti cake in the 'Funfetti Birthday Layer Cake' recipe, begin by preheating the oven to 350 °F and buttering three 9-inch cake pans, lining them with parchment paper. Next, in one bowl, combine 3 cups of unbleached all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat 4 eggs, 2 cups of sugar, and 1 tablespoon of vanilla extract with an electric mixer for about 10 minutes until thick and pale. Gradually drizzle in 3/4 cup of canola oil while beating. Then, alternately add the dry ingredients with 1 1/4 cups of milk until the batter is smooth. Finally, fold in confetti candy, divide the batter into the prepared pans, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.<PIC>