Question: What is the overall process for creating a delightful pumpkin spice cake with layers and frosting?

Introduction: How to Make Pumpkin Spice Cake With Layers and Frosting and Everything!. <PIC> So, you would like to make dessert for the harvest season, but pumpkin pie seems so passe.  Well, give pumpkin cake a try.  This spiced treat includes a sweet caramel and cream cheese frosting that will knock your socks off - assuming you wear them.  I have adapted the recipe from Bon Apetit (you will notice the magazine in some of the pix), mostly because I just can't do exactly as told.  Ever.  My advice for those of you inspired by this Instructable is to follow the basic instructions and not to copy my actions - unless you like to take the long way.Always make sure you have ingredients and hardware on hand BEFORE starting the project.  Just this once, I was prepared and did not have to run out midway - thanks to my previous pumpkin torte success/debacle, I had already purchased heavy whipping cream.The Hardware2 9" round cake pansbig mixing bowl - or three, if you don't want to wash between steps2 smaller bowlsA marvelous electric mixer - if not, then a sturdy spoon, lots of patience, and serious biceps.a long serrated knifea rubber spatulaa wide dull knife (aka frosting spatula)The Cake Ingredients3 cups all purpose flour2 teaspoons baking soda2 teaspoons baking powder1 15 oz. can pumpkin pie filling***1/2 cup sugar1 1/4 cup vegetable oil4 large eggsThe Frosting Ingredients1 1# box powdered sugar1/2 cup + 1Tbsp heavy whipping cream1 tsp vanilla extract1 8oz. package cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature***The original recipe called for pure pumpkin , 1 1/2 cup sugar, and a host of spices.   To save time, I hacked it and used Libby's pie filling, decreasing sugar.  It worked. Step 1: The Cake Batter. <PIC> First, we assemble the cake.  Preheat the oven to 350.  Make sure the racks are centered - too high or too low and your cake will burn, baby, burn.  Butter and flour the two cake pans, tapping out excess flour.  This will enable your cakes to pop out nicely when done.  I didn't actually have to do this because I have special nifty pans with arms that cut and relaease the bottoms.  However, in the interest of instruction, I have shown this step for those of you who probably don't have weird kitchen gadgetry.Whisk the first three ingredients in a large bowl.  Realize you want to use this bowl for the next step and transfer the flour mixture to one of the cake pans temporarily.  Alternately, start out using an extra bowl.  Sigh.  Using electric mixer (see note on previous step under "Hardware") beat pumpkin, sugar, and oil in large bowl.  I happen to have hazelnut oil, so I substituted about a 1/4 cup of it for some of the vegetable oil - should add a subtle flavor without changing the cake structure.  Feel free to experiment, just don't change the total amount of oil.  Add eggs 1 at a time, beating to incorporate between additions.  Here the recipe called for 2 tsps of orange peel.  Bleah.  I skipped that and added some lemon peel instead.  Your cat will be supervising, so make sure no fur gets in the food.  Ugh.   Add flour mixture and beat on low speed just enough to blend it.  You want a light cake and beating the devil out of it will increase gluten production making for a more, ah, tough chewy cake.  Can we say, "gross"?  Now that the batter is ready, divide it equally into the prefloured and now empty cake pans.Bake the batter until a toothpick inserted comes out clean - 35 minutes in my oven.  Cool the cakes in pans for 10 minutes or so, then flip them out (nice to have a cooling rack for this) and turn them top side up to cool completely.During the cooking time, you may realize the can of pumpkin filling you purchased was overly large.  Since you have excess, you should utilize it by attempting the pumpkin torte again.  Hey!  By the time the cakes are done, you can toss it into the oven preheated to the same cooking temperature.  What else to do on a rainy day but bake?  Certainly not going to vaccuum... Step 2: The Frosting. <PIC> Cake is good, yes, but cake with frosting is better.  So make some frosting.  Sprinkle 1/2 cup powdered sugar over the bottom of a small skillet, cooking on medium heat until sugar melts. No need to stir yet, but I'm serious about the medium heat.  Don't burn the sugar with impatience.  Once melted, you can stir as needed, watching for a color change to amber - a coupla minutes.  Now, stir in 1/2 cup cream, vanilla, and salt.  (Useful to already have this mess mixed and ready to pour).  The goo is going to bubble like a witches cauldron.  Whee!  Stir some more, dissolving any hard bits.  Stir in that last teaspoon of cream, and let cool to room temperature in a small bowl.  You have just made candy.On to the next.  Using the electric mixer, beat cream cheese and butter in a large bowl.  Gradually beat in powdered sugar.  How much?  Well....I went off the recipe because I started with a big container of powdered sugar instead of a 1# box.  Guesstimating as I mixed, I just kept adding sugar until the frosting attained a frostinglike stiffness.  Realizing I would be adding soupy caramel, I aimed for extra stiffness.  Then I began beating in the cooled caramel.  This is where you can really go to town with an electric mixer.  Whip it!Time to put completed frosting into a small bowl, cover it and chill it until spreadable.  Coupla hours.  One of the pix is finished frosting - the leftovers, that is.  It'll be used to make sandwiches out of  the cake tops that get cut off in the following step.  Waste nothing.              Step 3: Assemble the Layers. <PIC> In order for your cake to have a uniform appearance, the layers need to be even.  Cut the rounded tops off carefully using a loooong serrated knife.  Be careful. I don't think anyone has posted an Instructable for reattaching lost fingers.  Perhaps my next burning question?Place 1st  cake layer on a plate, cut side up.  Spread about a 1/4 of the frosting on the top.  Begin with a big glop in the center and gently work your way out using a frosting spatula or a very wide dull knife.  Go all the way to the edge, maybe a little over.  Trip over the dogs(large) on the way to grabbing the second cake.  Curse and grab your toes, hopping up and down.  Place the 2nd cake, cut side down, over the frosted layer.  Frost the top first, and then the sides, smoothing to your satisfaction.  I added some dried cherries and cranberries for decoration - use your imagination and be inventive with presentation.Survey the enormous mound of dirty kitchenware with trepidation, and long for a dishwasher.  Question whether the end result is worth the effortBegin washing. Step 4: Transporting and Serving. <PIC> I was sharing my cake with friends, but not entertaining at home, so that cake had to travel.  No cake should sit out in the rain, and it was pouring.  I had a large Tupperware container but no lid (Did I see it out in the garage last week?).  The cake went in the container and was given a plastic bag topper.  Voila!  Cake condom.The cake arrived at its destination, safe from the elements and clouds of pet hair in my CR-V.  The confection was sliced up and served with aplomb and gurgled murmurs of appreciation from attendant teenagers and adults.  Go bake a cake and invite some company over.


Question: How should you coat the fish when making a Whitefish Sandwich?

To coat the fish for a Whitefish Sandwich, dip the fresh fish into an egg wash to cover it completely, then dredge it lightly through flour and season with salt and pepper.<PIC>


Question: What is the purpose of making parallel cuts on the top of the dough when preparing Easy Handmade Manitoba Bread?

Making parallel cuts on the top of the dough when preparing Easy Handmade Manitoba Bread helps with leavening by increasing the surface area of the dough, and it also gives the bread its classic shape.<PIC>


Question: What’s the best way to whip up a delightful batch of Pirate Delight Jell-O?

Introduction: Pirate Delight Jell-O. <PIC> You’ll need:
Some Fat Free Vanilla wafers (20 cookies)
A couple 8oz single serving containers
2 cups water and a way to get it boiling (16 oz water)
2 small boxes island pineapple Jell-O (2-4oz boxes or 1-6oz box)
At the Doc Mangus compound we like things intense so when we make Pirate Delight Jell-O we use half the water called for in the box direction. In this example we will use 2 cups, (16oz), water and 2 small, (2-4oz), boxes gelatin. Step 1: . <PIC> Bring the water to a boil then add both boxes of gelatin. Stir until the gelatin is completely dissolved. Step 2: . <PIC> Carefully transfer the hot mixture to your serving containers. We have a lot of these 8 ounce jars laying about so we used them.
Add eight  to ten vanilla wafers to each serving. The wafers will float at first then sink below the surface.Tip: We like Orange, Peach, and Island Pineapple flavors the best. Island Pineapple kinda tastes like pineapple upside down cake in this recipe. Adult Pirates will be delighted to substitute 1/2 cup rum for 1/2 cup of the water.


Question: What is the process for incorporating gelatin into boiling water when making 'Pirate Delight Jell-O'?

To make 'Pirate Delight Jell-O,' the process involves bringing the water to a boil, then adding both boxes of gelatin and stirring until the gelatin is completely dissolved.<PIC>


Question: What’s the best way to whip up a delightful vegan paella that features aubergines?

Introduction: Easy Vegan Recipe for Paella With Aubergines. <PIC> Here’s main course combining the Mediterranean cuisine with the strong flavours of the East. As I can’t think of an exact name this meal should have, I’ll simply call it “vegan paella” for two reasons – the yellow coloured rice and the rich amount of vegetables in it.
Products(for 4):
1 small bowl of basmatti rice (~200 g)
100 g pitted black olives
two large (~700g) aubergines
4-5 average tomatoes
1 large onion
6-7 cloves of garlic
a handful of fresh parsley
4 tbsp olive oil
1/2 teaspoon turmeric
1 pinch cinnamon+1 coriander
grounded black pepper, paprika
salt (for the aubergines)
Cut the aubergines in large thin circles, salt them and put aside.
Chop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.
Cut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.
Rinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.
Pour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.
Cut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.
Cook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top.
More Easy Vegan Recipes!


Question: How should the rice be cooked for 'Bacon and Corn Risotto' to enhance its flavor?

For 'Bacon and Corn Risotto,' the rice should be cooked in a rice cooker using chicken broth instead of water to enhance the flavor of the risotto.<PIC>


Question: What’s the best way to prepare a delicious batch of fresh guacamole that captures the essence of authentic Mexican flavor?

Introduction: The Perfect Fresh Guacamole. <PIC> I'm going to show you how to make some of the best guacamole you've ever had.  Guacamole is one of those snack foods that varies considerably everywhere you try it.  This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree! Step 1: Ingredients. <PIC> > 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas) > 3 - 4 cloves fresh garlic, minced > 1/2 lime > 1/2 med white onion, finely diced > 1/2 tsp coriander > 1 tbsp fresh finely chopped cilantro > 2 Roma tomatoes  (or 1 beefsteak), diced > 1 tsp kosher salt Step 2: Directions. <PIC> 1.) Cut and Peel the Avocados.  If you've never done this before, here is a great how-to article.  Don't be intimidated. It is a very simple process.  Just be careful with that knife. 2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.  Using your tool of choice (large spoon or pestle) mash the avocado well. 3.) Squeeze the juice from 1/2 lime over the avocado. 4.)  Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast. Step 3: Tips. > Save the seed from an avocado.  If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown. > Don't add too much cilantro. It will easily overpower the guacamole.  > The Avocado's must be ripe and slightly soft.  This is critical to the texture and taste of the guacamole.  > While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun  authentic serving dish. > This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread For more recipes and other projects please visit my personal site: http://manganlabs.com


Question: What method is recommended for mashing the avocados in 'The Perfect Fresh Guacamole,' and what should the consistency be?

In 'The Perfect Fresh Guacamole,' it is recommended to mash the avocados using a large spoon or a pestle in a bowl or a lava stone mortar, achieving a slightly chunky consistency that is small enough to fit on chips or crisp toast.<PIC>


Question: What’s the best way to prepare vibrant and flavorful nachos that stand out at any gathering?

Introduction: Nacho (Not Your) Average Nachos. <PIC> These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love.  Step 1: Ingredients. <PIC> Scoops tortilla chipsGrated cheese (here I used monterey jack for the peppery kick)Red and yellow bell peppers Refried beansGreen onionsAvocadoSour creamCumin, chilli powderSalsaLime juiceNote: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.) Step 2: Start Filling. <PIC> Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on. Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop.  Step 3: Keep Filling the Scoops and Cook.. <PIC> Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown.  Step 4: Final Filling. <PIC> After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour). Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila! Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.Put out salsa next to them for people to dip or add to their nacho scoops.


Question: In the recipe 'Nacho (Not Your) Average Nachos,' what ingredients should be added to the scoops after the refried beans mixture, and how long should they be baked?

In the recipe 'Nacho (Not Your) Average Nachos,' after adding the refried beans mixture, you should add a red pepper chunk and a yellow pepper chunk into the scoops, followed by a small pinch of grated cheese. They should be baked on broil for about 5 minutes, checking after 3 minutes to ensure the cheese is melted and the cups are golden brown.<PIC>


Question: What’s the easiest way to prepare homemade kefir without all the fuss of traditional methods?

Introduction: Easy Kefir. <PIC> If you've ever made Kefir from powdered kefir starter you may have thought you needed to follow the instructions on the package. Not true! The instructions tell you to use a quart of milk, to heat it to 180º, let it cool to 100º and add the starter. None of this is true - it is so much easier than that. I may have the temperatures wrong because I threw out the instructions long ago but you get the ideaFollowing the directions means heating the milk - which means getting out a pot, later washing that pot, it means using a thermometer, later washing that thermometer, it means standing around watching milk almost boil, then standing around watching milk get almost back to room temperature. It means finding a container to store the kefir in so it can go into the fridge after it gets thick, then later washing that container. Following the instructions is also twice as expensive as not following them - as you will see. Step 1: Supplies. <PIC> 1/2 gallon of milk - I use organic whole cow's milk but you can use goat milk as well as lowfat milk.Kefir starter - available at Whole Foods and here on Amazon.spoon and cup. Step 2: Mix and Pour. <PIC> Pour out a bit of milk and add the culture to it. Mix it well and then just pour back into the milk container. Step 3: Shake. <PIC> Put on the cap and shake or turn it upside down 25 times or so.I've made kefir this way for at least two years now with success every time. Step 4: Wait 24 Hours. <PIC> That's it, just wait 24 hours with the container sitting out of the fridge. After 24 hours you can test the consistency and see if it's as thick as you like, if not then give it a few more hours. Afterwards just put it in the fridge - it will stay delicious for at least a month, though it is unlikely it will not be drunk well before then. The milk container does get a nice bulge to it but that's OK.You may use a few tablespoons of your homemake kefir to start another batch - the same way - by stirring it into a cup or so of milk and then pouring that mixture into your container of milk. I have hear that the powered starters make for a culture that gets weaker over time. I don't know if this it true because I get tired of kefir after a few months of eating it and take a kefir break for awhile. Step 5: Kefir Soup. <PIC> This may be weird sounding to all of you who are used to sweet kefir with fruit found on the grocery store shelves, but I eat mine in a soup bowl with a soup spoon, drizzled with olive oil and sprinkled with salt, chili powder and sesame seeds. Yummers.


Question: For making 'Easy Kefir,' what is the next step after mixing the kefir starter with a bit of milk?

After mixing the kefir starter with a bit of milk, you should pour that mixture back into the milk container.<PIC>


Question: What’s the best way to prepare a fresh and delicious corn salsa at home?

Introduction: Corn Salsa. <PIC>
          Corn salsa is so simple and tasty. I've been sick the past couple of days and it was one of the only things that sounded good. :) This salsa is best with fresh corn, but it works well with frozen corn too! Just pop it in the microwave to defrost or leave it overnight in the fridge.
Ingredients:

		1 1/2 - 2 cups fresh or defrosted corn
		1/4 red onion
		1 jalapeno or serrano pepper
		1/2 tomato or a few cherry or grape tomatoes (if tomatoes are out of season, the smaller ones will taste better!)
		1-2 limes
		salt
		chili powder
		cilantro
Method:

		Dice the onion, tomatoes and jalapenos and dump into a big bowl with the corn (I like to scoop out the excess seeds and liquid from the tomatoes, but you don't have to!)
		Add a pinch of salt, a pinch of chili powder and the juice of one lime.
		Taste and add more lime and salt as needed!
You will want to use lots of salt. I normally put in two big pinches, which always seems like far too much but works perfectly. You do need quite a lot to balance out the sweetness of the corn. Same with lime juice - you'll use more than you think! It's never more than two limes, though.
Keep in mind that this is best eaten right away - the salt will pull water out of the veg and make it runny after a while. :)


Question: What preparation method is used for the onion, tomatoes, and jalapenos in the 'Corn Salsa' recipe before mixing them with the corn?

In the 'Corn Salsa' recipe, the preparation method involves dicing the onion, tomatoes, and jalapenos before mixing them with the corn in a big bowl.<PIC>


Question: What’s the best way to create a delicious watermelon dessert pizza that everyone will love?

Introduction: Watermelon Dessert "Pizza". <PIC> Why not put a twist on the old fruit platter, and dress it up like a pizza?When eating watermelon one summer day, I realized a slice looked not too far off from a pizza bun covered in tomato sauce - and thus the idea for watermelon dessert "pizza" was born.With your toppings on hand, this should take no more than a few minutes for each "pizza". Step 1: Ingredients. <PIC> The base of the "pizza", aka. the bun with tomato sauce is a single slice of watermelon. Choose your own toppings. Experiment. Go crazy.Here are some ideas:- galia or honeydew melon, cut into circles (slices of mozzarella cheese)- green or blue grapes (olives)- strawberries (pepperoni or other sausage)- green or yellow apple, shredded (shredded cheese)- green kiwi (fresh herbs, pesto) Step 2: Making the Pizza. <PIC> For the first "pizza", I added circular pieces of galia melon. I used the top of a glass to punch out perfect circles. I planned on using kiwi for the green herbs, but as luck would have it I picked up the wrong kind of kiwi (yellow instead of green). The green "herbs" are pieces of watermelon skin, cut into shape with a knife and a pair of scissors.For the second "pizza", I used a cheese grater to grate an apple and used this for cheese topping. I added strawberries and grapes to represent pepperoni and olives.The most important factor in any kind of creative dessert is to have fun, so don't let your selection of fruits be a limit. Use what you have, and experiment.I would love to see what you come up with, or if you have any ideas for other toppings!


Question: For making 'Watermelon Dessert Pizza,' what is the base of the pizza and what toppings are suggested?

The base of the 'Watermelon Dessert Pizza' is a single slice of watermelon. Suggested toppings include galia or honeydew melon, green or blue grapes, strawberries, and green or yellow apple.<PIC>


Question: What is the process for creating a delicious and creamy authentic horchata from scratch?

Introduction: Authentic Horrchata . <PIC> Horchata is a creamy agua fresca made with rice, cinnamon, evaporated milk and condensed milked mixed with water. Nothing beats it on a hot day and it's super easy to make. so first thing first here's what you need:3 cups Long Grain Rice1 Mexican Cinnamon Stick 1 can Condensed Milk1 can Evaporated Milk2 Tbs Vanilla extract SugarWaterFine mesh strainer (Optional)You can always change the recipe because it's really to you. Some people like it sweet, some like it with alot of cinnamon. My mom always eye balls it.My mom makes a double batch and keep the concentrate in a separate container so when it runs it (which it will) you can easily make another batch. Step 1: . <PIC> So grab your rice and throw it in a pan. Your gonna want to keep it on medium heat. now Grab a wooden spoon and stir the rice often. Step 2: Toasting the Rice. <PIC> First the rice is gonna get really white. Keep stirring your rice until you get a even browning throughout the rice grains. This takes about 10-20 minutes, you don't want to rush it. Step 3: Cool and Soak. <PIC> Now that your rice is ready place it in a bowl and let it cool off. Next you add water and let the rice soak it for at least 3 hours or overnight. You can rush it if you like but it's not the same. Add your cinnamon stick, I like to bury it under the rice but my mom says it's the same thing. After 3 hours the rice is ready for the next step. Step 4: Add Milks and Blend. <PIC> Seperate the rice and cinnamon into 2 batches. Save the second blended batch of concentrate for your refill. Now place your rice and cinnamon in the blender about half way. Add your vanilla extract, condensed and evaporated milk and blend it as smooth as you can. Step 5: Last Step. <PIC> Grab your favorite pitcher and fill it up halfway with water. My mom added a little extra condensed milk to sweeten it up a bit. If your using a strainer place it on top of the pitcher and pour your rice blend in. If you like it a little sweeter you can add some more condensed milk or sugar to taste.Finally grab a cup with some ice and pour that liquid white gold down your throat hole haha.


Question: What is the process for toasting the rice when making 'Authentic Horchata,' and how long does this step typically take?

To make 'Authentic Horchata,' the rice should be kept on medium heat and stirred often until you achieve an even browning throughout the rice grains. This toasting process takes about 10-20 minutes.<PIC>


Question: What’s the best way to whip up a delicious homemade carbonara from scratch?

Introduction: Homemade Carbonara. <PIC> I just love carbonara!  I would say it is my favorite pasta/sauce.  I thought, it must be impossible to make something so delicious.  Well, it isn't!  It is very easy.  So I made it and promptly ate it all up (with some help). Step 1: Ingredients. <PIC>
          This amount of ingredients fed my husband an I. The sauce was thick so it could serve 3.Ingredients:

		Pasta (I used enough for 2)
		1/2 Cup Grated Parmesan Cheese (Grated is better, mine was just shredded but it worked out fine)
		1 Pkg. Bacon (I just really like bacon, you don't need this much)
		3/4 Cup Peas
		1/2 Cup Heavy Whipping Cream
		3 EggsSupplies:

		Pot for boiling Pasta
		Pot/Pan for Bacon
		Bowl for mixing sauce ingredients
		Wooden Spoon
		Cutting Board and Knife Step 2: Get Everything Going. <PIC> Bacon:

		Cut up your bacon.
		If you don't want to cut it up, you can cook the full strips and try to break it up with your spoon as you cook it.
		Put a bit of olive oil in a pan and turn on the stove.
		Throw in the bacon and start cooking!
		(Mine made a mess of the pan since I was always stirring it so you may not want to do this if you really don't want to clean that mess.)
		Drain the fat when it's done.
		Either put it back in the same hot pan to wait, or if the pasta is ready, you'll be mixing it with that.Pasta:

		While the bacon is cooking, start heating up some water.  (You might want to do this before you start the bacon.)
		Boil your pasta until it is cooked the way you like.
		Drain the pasta and put it back in the pot.  (Go on to next step)Peas:

		Cook the peas.
		That is all.
You are doing everything at the same time, but it's not bad at all.  I thought I would be going crazy running from one thing to another, but it isn't that much to do.  Cook up the peas and then just set them aside.  Boil water and we all know that takes forever and you just have to wait for it to happen.  You will spend most of this time preparing and cooking the bacon.
         Step 3: Mixing Time. <PIC>
          While your bacon and pasta is finishing up, mix up your sauce.
		Crack and beat your eggs.
		Once they are ready, mix in the whipping cream and parmesan cheese.
Mix it all together!

		Once the bacon and pasta is ready (ideally they will be ready at the same time), take everything off the heat and mix it all together in one of the hot pots you just used.  (Remember to drain the pasta first!)
		Mix everything up.  You are using the heat from the pasta and bacon to cook the sauce. (I actually put it back on the stove on the very lowest setting for a couple minutes because my bacon and pasta didn't finish at the same time and I was afraid I didn't have enough heat to cook the eggs and cream properly.)*Be careful not to scramble the eggs by cooking it on too high a heat, that is why you take the pasta and bacon off the heat before adding the egg mixture.
		When everything is mixed up and heated up, stir in your peas and you are ready to eat. Step 4: Eat It!. <PIC> It is so good!  Eat it up!
*Note for reheating.  It's hard.  You need to carefully heat it up like you would with candy melts.  Otherwise you start to scramble the eggs.


Question: In the preparation of 'homemade carbonara,' how do you mix the sauce ingredients to ensure a smooth consistency?

To mix the sauce ingredients for 'homemade carbonara,' you crack and beat the eggs, then mix in the whipping cream and parmesan cheese. It is crucial to take the pasta and bacon off the heat before adding this egg mixture to prevent scrambling the eggs.<PIC>


Question: What’s the best way to prepare a delicious batch of nasigorang for a flavorful meal?

Introduction: NaSiGoRaNg. <PIC> NaSigorang
making of nasigorang-
for chillie oli -
                   (1cup oil,chillie flakes,dry chillies,sugar n fry )
for curry-
                  in a seperate wok ad oil add  g&g chopped n fry and then add onions n fry and after that add 4 eggs an scramble it after that add the chillie oil that we made before n then add the marinated prawns(turmeric n with salt) and the fried fish pieces and boiled shredded chiken pieces and   mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix  n let it to boil after that add the boiled rice and mix well by adding  pinch of ajinamoto n add the chopped spring onion leaves n serve with some coriander leaves  and with kebabs wid hotty hot!!!!!!!


Question: In the preparation of 'NaSiGoRaNg,' which ingredient is added to the wok immediately after frying the chopped ginger and garlic?

In the preparation of 'NaSiGoRaNg,' after frying the chopped ginger and garlic in the wok, onions are added next and fried.<PIC>


Question: What steps should I take to prepare the peaches for making 'Peach Brown Betty'?

To prepare the peaches for 'Peach Brown Betty,' you should peel and cut the peaches, chop them into small pieces, and then mix them in a bowl with brown sugar, bourbon, nutmeg, cinnamon, and salt. Stir well and set aside.<PIC>


Question: What are the three key features to look for when identifying real morels for the dish 'What Is Dry Land Fish(Morels)'?

To identify real morels for the dish 'What Is Dry Land Fish(Morels)', you should look for these three key features: 1) a real morel is hollow from the bottom of the stem to the top of the cap when cut lengthwise; 2) the bottom of the cap is attached to the stem, making them one continuous piece; and 3) the cap has distinct ridges and pits.<PIC>


Question: What is the process for creating delicious raw vegan cupcakes from scratch?

Introduction: Raw Vegan Cupcakes. <PIC> Sometimes at Instructables HQ we have in house contests where we challenge each other to the best foods. This time around, we decided on cupcakes.
I chose to whip up a batch of awesome vegan raw cupcakes! these are easy to make and require no baking!  Step 1: Ingredients. <PIC> These cupcakes have 2 main parts, "cake" and "frosting"
(For 6 cupcakes)
The cake is consistent of:
1 c. of walnuts
5 Medjool dates, pitted
1 tbsp Coconut Oil
2-3 tbsp of Cacao Powder or cocoa powder
1 tsp of Vanilla extract
Pinch of sea salt
and the frosting is:
1/2 c of Peeled Almonds
3 tsp of Agave Nectar
4 tsp Coconut Oil
Juice from 2 limes Step 2: Making the Cupcakes. <PIC> for making the cupcakes, i just threw all the ingredients in a food processor and waited till they where all stuck together. It took about 7 minutes, if your mixture is a bit to dry add a bit of water to get it going. You should be left with a tasty sticky chocolately mess.  Step 3: Frosting. <PIC> For the frosting i used a blender. First i melted the coconut oil a bit to make it creamy and then put in all in a blender and let it whurl! took about 5 minutes to get the right consistency. If you don't blend it enough your frosting may be gritty.  Step 4: Frost Your Cupcakes. <PIC> Next put your cupcake batter in cupcake papers and then cover them with tasty frosting.  Step 5: Chill and Serve!. <PIC> to get them the right texture, chill them for about an hour and serve!
These are very tasty treats set to please any palette, vegan or not!
Hope you enjoyed these cupcakes!


Question: For making 'Raw Vegan Cupcakes,' what should you do if the mixture is too dry?

For making 'Raw Vegan Cupcakes,' if the mixture is too dry, you should add a bit of water to get it going.<PIC>


Question: What’s the best way to whip up a batch of quick-fix donuts for a delightful surprise?

Introduction: Quick Fix Donuts. <PIC> My 5 years old son always asks for an after school/taekwondo surprise and sometimes I prepare him these donuts as they are ready in less than an hour and using ingredients that you can find in your pantry.No need to proof yeast, no need the hassle much, and definitely kids approved.If you are looking for airy donuts that you can get from Tim Horton's or Dunkin Donuts, these are not for you. These donuts are crispy on the outer and somewhat resemble a cake texture in the center. Step 1: Ingredients and Method. <PIC> Mix in a bowl:2 c AP flour2 tsp BPa pinch each of cinnamon powder, nutmeg powder and saltIn a separate bowl, melt:2 tbsp shorteningInto melted shortening, add in 1/2 C milkIn another bowl, beat together:1/2 c sugar and 1 whole eggPour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.Let rest in the fridge, uncovered, for 30 minutesRoll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate. Step 2: Enjoy~. <PIC> I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker's semi sweet chocolate and sprinkles, and left some more plain for my 16 months old :)This recipe makes 6 mini donuts, 6 drop donuts, and 10 medium size donuts.


Question: In the preparation of 'Quick Fix Donuts,' what ingredients are combined to make the dough, and what is the method for preparing it?

In the preparation of 'Quick Fix Donuts,' the ingredients combined to make the dough include 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch each of cinnamon powder, nutmeg powder, and salt. The method for preparing the dough involves melting 2 tablespoons of shortening, then mixing in 1/2 cup of milk. Separately, 1/2 cup of sugar and 1 whole egg are beaten together. The melted shortening mixture is then poured into the beaten egg mixture, stirred well, and finally combined with the flour mixture before kneading.<PIC>


Question: What’s the best way to create a delicious paddle bit baked potato filled with your favorite ingredients?

Introduction: Paddle Bit Baked Potato. <PIC>   Here is a simple way to hollow out a potato so you can fill it with desired ingredients and bake. Step 1: Gather Equipment and Ingredients . <PIC> Drill Paddle Bit ( I used a 1 1/4in, but the size of bit depends on the size of the potato)Tin FoilPotatoCheeseButterChivesBacon BitsSour Cream This is what I use for my potato, but the ingredients can be modified to fit your taste. Step 2: Core the Potato. <PIC>   Using the drill place the tip of the paddle bit into the top center of the potato.  Slowly drill out the center of the potato.  Caution when doing this. You do not want to get you hand while coring the potato.  Also, try not to go all the way through the potato. This will make a mess when baking and the ingredients will leak out.  This would also be a good time to start per-heating the oven at 350 degrees F. Step 3: Fill the Potato. <PIC> Fill the potato with the ingredients in what ever order you desire.I like to put them in layers with butter on the top and bottom. Step 4: Wrap in Tin Foil. <PIC> Wrap the potato in tin foil.Then take an extra sheet of tin foil to make a base. This is to hold the potato upright in the oven while baking.Once wrapped place into the over for hour to hour and a half. Depends on the size of potato. Step 5: . <PIC> Removed from oven and unwrap and enjoy. Caution they will be hot.


Question: What precautions should I take to avoid injury while coring a potato for the 'Paddle Bit Baked Potato' recipe?

When coring a potato for the 'Paddle Bit Baked Potato' recipe, it is essential to exercise caution to avoid injuring your hand. Additionally, make sure not to drill all the way through the potato to prevent a mess during baking.<PIC>


Question: What’s the best way to prepare delicious ham and pineapple pinwheels for a fun gathering?

Introduction: Ham and Pineapple Pinwheels. <PIC> Here's an easy recipe for some tasty pinwheels with a tropical flair!These tortilla roll-ups are perfect for a Summertime backyard barbeque. Step 1: Ingredients. <PIC> Thinly sliced Ham1 large can Crushed Pineapple, drained8 ounces Cream Cheese5 or 6 Large Flour Tortillas Step 2: Cream Cheese. <PIC> Allow the cream cheese to set out of the refrigerator for about an hour so it will be easier to spread. Spread a thin layer of cream Cheese on a flour tortilla. 1 package of cream cheese (8 ounce) is enough for 5 or 6 large tortillas. Step 3: Pineapple. <PIC> Open can and drain the pineapple very well, you'll want to remove as much juice as possible to prevent the roll-ups from getting soggy. Spoon the crushed pineapple on top of the cream cheese and spread. Step 4: Sliced Ham. <PIC> Remove thinly sliced ham from package. Blot each slice with paper towel to remove excess moisture. Layer a few slices of Ham over the pineapple. Step 5: Roll and Slice. <PIC> Roll up the tortilla and cover in plastic wrap. Place in refrigerator for at least 1 hour before cutting. Remove plastic wrap and slice in 1" pieces with a serrated knife.Place on serving plate. Cover with plastic wrap and keep refrigerated until ready to serve.Enjoy!


Question: What should I do to the cream cheese before spreading it on the tortilla for the Ham and Pineapple Pinwheels?

Before spreading it on the tortilla for the Ham and Pineapple Pinwheels, the cream cheese should be left out of the refrigerator for about an hour to make it easier to spread.<PIC>


Question: What is the process for preparing delicious potato bonda from scratch?

Introduction: Potato Bonda : an Easy to Make Snack Food. <PIC> Potato Bonda or Potato Balls are an easy to make snack food which can be made in a very short time. Whenever some unexpected guests arrive, you can make this tasteful snack and surprise your guests. Step 1: Pressure Cook the Potatoes. <PIC> Pressure cook five to six (about half a kilogram) of potatoes in a pressure cooker for about eight to ten minutesRemove the cooker from stove and allow the pressure to come down to normal Step 2: Mash the Boiled Potatoes. <PIC> Once pressure is normal, remove boiled potatoes from cookerYou can place the potatoes in cold water to rapidly cool them downRemove skin and mash the potatoes with your finger without any lumps Step 3: Saute the Mashed Potatoes. <PIC> You can prepare other ingredients when the potatoes are being pressure cookedChop two medium sized onion and keep asideChop five or six Green chilies (as per your taste) in to fine piecesPlace a frying pan over medium flame and add about a tablespoon of oilStir fry the chopped onions and Green chilies till raw smell disappearsAdd salt to taste and the mashed potatoes to the pan and mix wellRemove the pan from stove and allow the potato mix to cool down Step 4: Make Batter. <PIC> In another vessel, take the following ingredientsAbout half a cup of chickpea flourOne teaspoon of red chili powderOne teaspoon of cumin seed powderOne teaspoon of fennel seed powderAbout half a teaspoon of Asafoetida powderSalt to tasteMix all these ingredients with water to form a thick batterNow make about one inch size balls with the mashed potato mix and place them in the batter so that the potato balls are evenly covered with batter on all sides.If the batter is very thick, add little water. If it is runny, add little amount of chickpea flour. Step 5: Deep Fry the Potato Balls. <PIC> Heat enough cooking oil over medium flameOnce the oil is heated, add the coated potato balls one by oneRotate the bonda with a ladle so that all sides are evenly cookedWhen the outer surface of the Bondas turn golden brown remove from oilStrain extra oil using a strainerServe this delicious snack food hot with coconut chutney and coffee


Question: In the recipe for 'Potato Bonda,' what ingredients do you need to sauté along with the mashed potatoes, and how do you prepare them?

In the recipe for 'Potato Bonda,' you need to sauté chopped onions and green chilies along with the mashed potatoes. First, you stir fry the chopped onions and green chilies until their raw smell disappears, then add salt to taste along with the mashed potatoes and mix everything well.<PIC>


Question: What is the best way to press tofu for a delicious dish?

Introduction: How to Press Tofu. <PIC> Tofu is one of my favorite foods to cook with. There are so many ways to cook it and it accepts flavors really well! I know that many people have issues with the texture of tofu, so I thought I'd show how I press my tofu to get the best texture from it. This really only works with medium, firm and extra-firm styles of tofu - anything softer and it'll just crumble under the weight!Plus, when you press tofu properly, you remove LOADS of water, which means there's more room for marinade and seasonings to get in and make your tofu awesome. :D Step 1: What You'll Need to Press Tofu at Home. <PIC> You can buy tofu presses (or make your own! We have a few tutorials here on Instructables), but they tend to be kinda expensive for how often I'd use them. Instead, I use these items:2 large plates2 paper towels or one cloth towela few canned foods or books, whatever you have on hand Step 2: Drain Your Tofu Over the Sink. <PIC> I like to use a knife to cut one edge of the package and let the tofu drain over the sink. You can slightly squeeze the package at this point too - it'll help get out a bit more water before pressing! I just press my palm into the top while I let it drain. Just don't press too hard, you can bust the tofu. :P Step 3: Set Up the Press. <PIC> Place the paper or cloth towel on a large plate in the middle. Make sure to fold it several times so there's quite a bit of bulk under the tofu. This is especially important if you're using paper towels - never do just one layer because it will disintegrate and attach itself to the tofu. Yuck! Place the tofu onto the towels, and then place another plate on top as shown. At this point, put 2-3 cans or a couple books on the top plate. This will create your press! Just make sure you don't add too much weight, because you can cause the tofu sides to break and collapse. Step 4: Press the Tofu for 15 Minutes to 1 Hour. <PIC> The longer you press it, the better it will be! I normally do mine for at least 20 minutes because I always seem to be rushing to cook, but an hour makes for amazing tofu as far as I'm concerned. I had enough time to let it sit for an hour today :DIf loads of water starts building up in the bottom plate, pour it off, otherwise just let it hang out. (See photo above for a gauge of how much water will come out!)If you're using cans you may need to slightly adjust their position or remove one depending on how the tofu is looking. Sometimes too much weight in one place can cause the tofu walls to bow out and break.  Step 5: Comparison of the Tofu Before and After. <PIC> This is what the tofu should look like at the end - it should be a bit smaller! If you pressed it for long enough, you won't see any excess water seeping from the sides, either. :D


Question: What items do I need to set up a press for tofu, and what should I keep in mind when using paper towels?

To set up a press for tofu, you'll need two large plates, two paper towels or one cloth towel, and some canned goods or books for weight. When using paper towels, it's important to fold them several times to create bulk, as a single layer can disintegrate and stick to the tofu.<PIC>


Question: What is the best way to prepare delicious potatoes topped with a creamy bechamel sauce?

Introduction: Bechamel Sauce and Potatoes. <PIC> I was in dire need to create a recipe for the snack foods contest so I thought I would try something original (or semi-original at least) and decided to try and make potatoes with bechamel sauce.  The recipe is quite simple and is easy to make in no time at all. NOTE: My sauce is a little runny because I over cooked the roux and used too much milk in the original recipe, it is usually much thicker.ANOTHER NOTE: I was only using two potatoes in the pictures because I was only making this for myself this time.   Step 1: Materials and Potatoes Recipe. <PIC> Materials:  (for everything)
    -pans (I had 3)
    -whisk
    -scale (metric preferably)
    -grater
    -colander
    -plate
    -silverwareIngredients:
    -flour (40 grams)
    -butter (40 grams)
    -2 eggs
    -milk (2 cups)
    - 4 potatoes
    -olive oil
    -seasoningsPotato recipe:
   1.) peel and grate those bad boys.
   2.) rinse under cold water until the water that comes off of them is not cloudy. (this is to remove the starch so they aren't that starchy.)
   3.) dry off the shredded potatoes as much as possible, use a paper towel to squeeze out the water and transfer them to another bowl and pat dry. (now would be a good time to start heating up the oil in a sauce pan)
   4.) Beat eggs and season with salt and pepper well then pour onto the potatoes and mix well. (I would not recommend letting the mixture sit out for long as it will not keep that long)
   5.) use a spoon as a guide and clump together the egg-potato mixture and place it in the saucepan of oil.  Cook until very lightly browned (the potatoes will become bitter if they become too dark because of the eggs cooking too much.)
   6.) the potatoes are now done!! Hooray Step 2: Garlic Bechamel Sauce Recipe. <PIC> 1.) measure out 40 grams of butter and 40 grams of flour.
2.) melt the butter in a medium sauce pan then whisk in flour until a roux is formed. Then cook said roux for approx. 5 minutes.
3.) whisk/stir in milk 1 cup at a time, I would recommend using a rubber spatula, and be sure to stir vigorously to remove all lumps.
4.) let it simmer 10 minutes then season generously with salt, pepper, onion powder and garlic powder.
5.) the bechamel sauce is now complete and ready to pour on top of your potatoes.


Question: What is the process for making the roux and incorporating the milk in the garlic bechamel sauce for 'Bechamel Sauce and Potatoes'?

To make the garlic bechamel sauce for 'Bechamel Sauce and Potatoes,' first melt 40 grams of butter in a medium saucepan, then whisk in 40 grams of flour until a roux is formed. Afterward, whisk in milk one cup at a time, using a rubber spatula, and stir vigorously to ensure there are no lumps.<PIC>


Question: What is the process for brewing a delightful cup of cherry vanilla tea?

Introduction: Cherry Vanilla Tea. <PIC> The tea used in this recipe comes from Romania. It's absolutely divine! Without further adieu, I present the recipe! Step 1: Ingredients. <PIC> For this recipe, you will need:2 teaspoons of cherry vanilla tea1/2 cup hot water2 sugar cubes (optional) Step 2: Soaking the Tea. <PIC> Pour the hot water into a cup, and also place a small drainer inside. Place the tea inside of the drainer, making sure that it is submerged in water. Let sit until the water turns a deep pink / red. Step 3: Adding the Sugar. <PIC> This step is optional, but if you like, you can add 2 sugar cubes while the tea is still hot, to ensure that the sugar will dissolve. And that's all folks! Enjoy!


Question: After pouring hot water into the cup for making 'Cherry Vanilla Tea,' what should I do next?

After pouring hot water into the cup for making 'Cherry Vanilla Tea,' you should place a small drainer inside, put the tea inside of the drainer, and let it sit until the water turns a deep pink / red.<PIC>


Question: After adding salt to the mango pieces for making mango pickle the South Indian way, what should be done with them and how often should they be shaken?

After adding salt to the mango pieces, they should be covered with a clean cloth and kept in sunlight for seasoning. The mango pieces should be shaken every day.<PIC>


Question: What steps should I follow to prepare the cucumbers for making 'Cucumber Sushi Roll'?

To prepare the cucumbers for 'Cucumber Sushi Roll,' start by skinning the cucumbers with a peeler, cut off the ends, and then cut the cucumbers in half to create semi-circle halves. Next, scoop out the seeds, cut the cucumber panels into 1/3 or 1/4 inch wide sticks, and trim them to match the length of the nori.<PIC>


Question: What is the process for creating delightful organic seaweedless sushi using homegrown nasturtium leaves?

Introduction: Organic Seaweedless Sushi - Growing Your Own Sushi Wraps From Edible, Easy-to-cultivate Leaves.. <PIC> FOREWORDIf like us, you are worried about marine pollution, then you will be looking to make your sushi wraps from something you can grow yourself. The following is one of the easiest and tastiest  I have found.Nasturtium tropaeolum majus is a most useful plant to grow in any garden not just for decoration or wildlife habitat but because the leaves, flowers and seeds are all edible. They will also  grow in poor soil, in containers and as they can be found in both bush  and climbing varieties, are eminently suitable for urban or limited  space, square foot and vertical gardening.Here I am using them as an alternative to nori and making home-grown sushi wraps.TOP PHOTOGRAPHFor a more elaborate traditional sushi, I wrap the rice in extra large  nasturtium leaves. I don't have a rolling mat but just use eco baking  paper. I can then cut them into lengths just as I would with nori. You  can also use other leafy vegetables such as cabbage, kale or spinach but  the younger and more pliable leaves are easier to manage.SECOND AND THIRD PHOTOGRAPHSmörgåsbord - open sandwich style sushi. A very simple light lunch, created from balls of Thai rice just placed on nasturtium leaf wraps. I  married them with a confits de tomates and a fines herbes omelette. Just fold the leaf around the rice ball as you pick it up and bite into a taste sensation. Step 1: TIPS ON GROWING THIS MEDICAL AND CULINARY PLANT. <PIC> COMMON GARDEN NASTURTIUMS -  MEDICAL AND CULINARY TREASURE YET SO EASY TO GROWNative to South America, in the past nasturtiums along with sprouted seeds and citrus fruit were used to treat scurvy because of  their high  vitamin C content, they also contain valuable anti-oxidants.  Prized for  many centuries as a medicinal plant, the nasturtium can be used to   treat skin problems (in particular acne), hair loss, respiratory and  urinary infections. So there is a lot more to this common garden plant  than meets the eye! You can grow nasturtiums all year round in just about any soil and although they are often described as annuals they are in fact perennial, so if you are careful to place them near a stone wall or other heat sink, then you can keep them going through the Winter. Nevertheless, they do self-seed very freely so you can actually do as I do and let them continue in the container, just adding a little new home-made organic compost once a year or whenever you see the leaves beginning to lose their healthy green colour.The only pest problem they really seem to have here is attack by cabbage white butterfly caterpillars, who find them just as tasty as we do. They are however easy to pick off the leaves and as my quail love to eat them, are yet another bonus of growing nasturtiums.HAVE FUN!Just have fun experimenting with colour and their fabulous peppery taste will make you want to use them with all your favourite fillings. If you can try to get hold of some of the seeds of nasturtium Jewel of Africa - find them on seed swaps or you can buy them through good seed merchants, I get mine from Chiltern seeds, for example on-line. The leaves are most beautifully variegated and they make fabulous sushi wrapsPlease  feel free to ask questions or share your own ideas either here, or on  the article, or any other questions you may have about growing and  eating nasturtiums.The original article of mine can be found :hereAll the very best and Bon Appétit!Pavlovafowl aka Sue


Question: What are the best tips for growing nasturtiums specifically for making 'Organic Seaweedless Sushi'?

For growing nasturtiums specifically for making 'Organic Seaweedless Sushi,' it's best to plant them in any soil, as they thrive in poor conditions and can be cultivated year-round. Placing them near a stone wall or heat sink helps them survive winter. Allow them to self-seed freely and add organic compost once a year to maintain their health.<PIC>


Question: For making 'Homemade Capsicum Cheese Pizza,' how do you prepare the crust before adding the toppings?

To make 'Homemade Capsicum Cheese Pizza,' prepare the crust by coating the pre-baked base with a layer of tomato sauce, generously adding grated cheese over the sauce, and then baking the pizza for about 2 minutes in the microwave.<PIC>


Question: What ingredients are needed and what kitchen equipment is required to prepare 'Addictive Chocolate Soda Cracker Cookies'?

To prepare 'Addictive Chocolate Soda Cracker Cookies,' the ingredients needed include about 1 1/2 sleeves of unsalted soda crackers, 1/2 cup sugar, 1 cup (2 sticks) butter, 12 oz chocolate chips, and 1 1/2 cup chopped walnuts (with roasted pecans as a good substitute). The necessary kitchen equipment consists of a cookie sheet, baking paper, a spatula (which is handy but not essential), and normal kitchen measuring tools.<PIC>


Question: What is the exciting process for crafting delicious maple candy from pure maple syrup?

Introduction: How to Make Maple Candy. <PIC> I will show you how to make the simplest maple candy. Out of just maple syrup. Step 1: Materials. <PIC> You will need One large sauce pan (mine was small, bad mistake) A maple candy mold or some thing to mold the candy in ( have extra in case) A wooden, or stainless steel spoon A candy thermometer and 1 or more cups of syrup Step 2: Heating the Syrup. <PIC> Pour the syrup in a the large sauce pan and turn on heat to 3 or 4 You want the syrup to heat up very slowly. Stir occasionally.  If heated up to fast it may boil over and make a mess. This may take a long time but boil the syrup to 235 deg F, not the bubbles. Make sure to keep the thermometer in the syrup not in the bubbles Once the syrup is exactly 235 F pull it off the stove and let the temp drop to 175 F with out stirring Step 3: Turning the Maple Syrup Into Cream. <PIC> Once down to 175 deg F, stir rapidly till the syrup turns lighter and creamier. This will take about five minutes. Step 4: Putting It Into Molds. <PIC> Once the mixed syrup is cream immediately glop it into the molds. Once it sort of cool you can dab your finger with water and smoothen the backs. Step 5: The Candy Is Complete. <PIC> Once the candy in the molds are cool pop them out and store them in the fridge for up to 1 month  Enjoy


Question: What’s the best way to transform green coffee beans into a delicious cup of coffee?

Introduction: Coffee From Bean to Cup. <PIC> This is my simple, relaxed approach to roasting, grinding, and brewing your own coffee. Coffee has been cultivated, traded, roasted, and brewed since around 1100AD, and as most of you remember from elementary History class, there was not electricity back then which means most of us possess the equipment or can cheaply acquire said equipment to do much of this ourselves. Most of us do not live in the right region of the world nor the right elevation to grow amazing coffee beans but once we can get our hands on them, the rest is a piece of cake.  I focused mostly on the roasting in this instructable hoping that if you are looking into roasting your own beans, you already have a pretty good grasp of the other two. Roasting really doesn't have to be that hard, it's really not that expensive, and to make your own fresh roasted beans to coffee is like no other coffee experience you'll ever have.  Step 1: Get Some Beans. <PIC> Green coffee beans can be found a lot easier than they use too. There's many different regions to get many different beans from that are good for many different things. Soil, altitude, ways of processing, size of bean, where in the world they are grown, all of these things effect the end product. If you are into flying that plane into the ground, there are hundreds of books and articles to read, this isn't that how to guide though. This is a very basic no frils, in case you are curious approach. If you like it and open your own roasting house, I expect some credit...  Personally I have really enjoyed getting my beans from a supplier called smokinbeans.com which also sell on Amazon. 1. Pick your bean. I recommend you start at the roast of coffee you like, then find what is the best bean for that roast. I like a medium roast so my favorite is  Yirgacheffe which is arguably one of the best beans in the world. (side note- great beans are much more affordable when they are still green so get something nice!)2. Buy your bean. Usually most distributers will sell in bags of 5 pounds or more but you can find less. Anything under 5 pounds though and for the price, usually, in my experience, it'll cost you the same as the 5 pound bag.  Step 2: Get Everything Else.. <PIC> 1. You will need one heat source. I bought a hot plate at Wal-Mart (I got the Oster Single Burner $19.99 only because it had the flat cook top and I didn't want beans falling through the coil of the $9.99 burner, it's up to you), it works just fine and it's very cheap. Get as fancy as you like, roast them on your grill, I've seen alcohol burners too... If you use a camp stove you might want to use a heavier pan than he aluminum popper just for heat transfer sake (but then you are getting into thermal dynamics and that's a different instructiable)   just have a little control of the heat and it can't get 1000 degrees F (of C for that matter) because beans do burn.2. You need a roasting container. I use a whirley pop popcorn popper ($19.99-$29.99 from your favorite online retailer). Again, it works great and again, you can get creative and use whatever you want. just keep the beans moving over the heat or once again, they will burn. (open fire or gas burner=thicker skillet and wooden spoon) 3. When they are done you will want a metal bowl, I like stainless, to cool the beans. A sink of ice water is nice but not absolutely necessary. A pair of work gloves I highly recommend so you don't singe off your finger tips while you're cooling the beans. And I recommend you do this all outdoors in a garage, back porch, fire pit camping, grill,  unless everyone in the house LOVES the smell of roasted coffee. You may say, "But Chris, I have a stove, and a skillet, and a wooden spoon, what's stopping me from just roasting them right on the stove?" The technical answer is nothing... Go for it! The only byproduct besides smoke and beans is something called chaff, it is the hull of the bean that get's burnt off, and it makes a mess while you are cooling the beans so, at least take them outside to cool them.Total investment:Burner $19.99Popper $25.99Beans, 5# $25.99The bowl and gloves I had...I bought a nice ceramic hand crank grinder for $35.00 on amazon but if you have a grinder you don't need this.That's it If you just had the cast iron skillet and the spoon and a fire, you can do it just fine... all you would need is the bowl gloves and beans, all the same concepts apply no matter the equipment... And with the crank grinder you can roast and brew completely off the grid! For all you survivalists out there :) Step 3: OK, the Meat and Potatoes, and Beans. <PIC> 1.Get hot plate, get popper, get roughly 10oz. of beans. Pour beans into popper. Don't put on heat quite yet... let's have a little talk.When I started doing this I read everything I could find, I started stop watches to make sure it was roasting right, I had my IR thermometers out to check the temp of the beans I was ALL OVER IT. I can tell you most of that has gone away. Turns out the beans do most of the work and they really don't need your help or encouragement. There are two defining stages in roasting that will help you know where your beans are at in the roasting process, first crack and second crack. First crack sounds kinda like pop corn popping and second crack is not as distinct, or quite as predictable. So if you are roasting anything but a City Roast+ like me, look up where in the cycle to take it. I'm sure someone that has brewed coffee for a long time is going to send me hate mail over this but  I pretty much always roast a city roast+ which is right after first crack-ish, So I roast until then and then I stop. And that's how complicated I choose to make it. Can you make it more complicated than that? sure... go for it. I know for a fact there are lots of other how to's out there that can help you with that. (OK truth be told I was going to just leave it at that but I started to feel guilty that I didn't include something else to guide you along a little better, then I remembered this link: (http://legacy.sweetmarias.com/library/content/using-sight-determine-degree-roast) If I'm going to keep it simple but not leave you stranded this is the site to fill the gaps! they have done a fantastic job of showing you how to tell your roast by site and have tons of more information if you desire a bit more information than what I provide along with being able to purchase a huge variety of beans. Ok so now, the basic name of the game is, (for my roast) get it to first crack quickly, then cool it down, also quickly...1.5. Beans in popper. (or skillet)2. Place on burner and turn that sucker up to high, if you are using what I use... (I'm shooting for about 450F for the beans in case you desire to use a blow torch, fire pit, camp stove, or engine block... try to adjust the distance from heat source to get roughly the same result as a stove to burner.) ((sorry I feel to reiterate so much right here but the "high" setting on your camp stove is not the same as the "high" setting on your stove top, or a fire, or whatnot, so before you end up with a pile of smoking black little dots in the bottom of your pan that are permanently burnt into place, make sure you kinda have the feel for the difference between boiling water and melting steel.)) 3. Start turning the handle and get comfortable. If you have the popper like I do, you'll be turning the handle for about 15 to 20 minutes straight so seriously, don't be bent over in some weird position. If you are stirring a skillet over a fire, make sure you aren't going to burn your hands over the coals for the next 15 minutes or try to hold a cast iron skillet by hand over a fire for 15 minutes. Hell try and do that for 2 minutes!3.5. It usually takes about 15 minutes or so to get them to where I like them, you'll have to experiment with your roast and beans to get what you want...4. Once they are where you want (mine are right after first crack) get them off the heat and put them in the bowl. 5. I toss them in the bowl to get as much air as I can between the beans while pretending to be the Swedish Chef form the Muppets to entertain my 5 year old. Bork Bork Bork... (a lot of you are to young for that reference I'm sure, you should look it up)5.5. Put the base of the bowl in the ice water to cool it down if it's getting to hot to hold, just don't get the beans wet. (you don't have to do this but it can save your fingers)Also you don't have to act like the Swedish Chef but I recommend it.  Step 4: Congrats! You Made Beans! Now Make Your Own COFFEE!. <PIC> 1.Ok your beans are cool to the touch, they may not be totally cool on the inside still so let the sit a while still before you grind them. (How long is a while? I have no clue, use your best judgment... If you REALLY want to grind them, a while will be a lot less time than if you are a very patient person I'm betting.)2.Grind them to Spec. I'm sure you know that different ways of brewing have different grinds but in case you didn't, they do. If you didn't know that, go find a website to explain this to you before you move forward. Or the owners manual to your coffee making apparatus...3. Brew and enjoy.-- You did it! --      Final thoughts: There is so much more that can be added and if you find you like doing this I encourage you continue to learn on the subject. Coffee is the second most traded commodity in the world only second to oil, and oil suck to drink... I also encourage you to look into purchasing fair trade coffee if you can or care. Basically all it does is make sure the farmer on the other end isn't getting ripped off by the government or market. It use to be a lot more expensive but now it's not that big of a difference. If you have any thoughts, helpful advice for the peeps, or ways I can make this better, leave me a comment or shoot me some mail. I'm always interested in improving :)


Question: How can I soften apple slices for making 'Apple Roses' so they can be easily rolled into the final rose shape?

To soften apple slices for making 'Apple Roses,' place them in a bowl with the juice from half a lemon and a tablespoon of water. Microwave the mixture for 40 seconds, then stir gently for even heating. If they are not soft enough to bend without breaking, microwave for another 40 seconds until they reach the desired softness.<PIC>


Question: What important preparation step should you take with the bottom cake after trimming it in the 'Birthday? Bake a Snowball Cake!' recipe?

After trimming the bottom cake in the 'Birthday? Bake a Snowball Cake!' recipe, you need to make a 1/2 inch recess or well in it about 1 inch from the edge, which will be filled with marshmallow fluff.<PIC>


Question: In making 'Carrot Cream With Spinach,' how should the onion and garlic be prepared and cooked?

In making 'Carrot Cream With Spinach,' you should chop the onion and garlic, then add them to a pan with olive oil. Cook them until the onion becomes yellowish from the olive oil.<PIC>


Question: What’s the process for making egg pakoda with boiled egg yolks as the star ingredient?

Introduction: Egg Pakoda With Boiled Egg Yolk. <PIC> Pakoda is a deep-fried snack food made with different materials. Here I tried my hands on making Pakoda with boiled egg yolks. It is very delicious and everybody loved it. Step 1: . <PIC> Boil as many eggs as you like to make PakodaRemove the shells from the boiled eggsSeparate the egg whites and egg yolks and keep them in different containers Step 2: Make Batter. <PIC> Mix the following ingredients together in a panOne cup of chickpea flourLemon juice from one medium sized fruitOne teaspoon of Red chili powderOne teaspoon of Cumin seed powderHalf a teaspoon of Turmeric powderSalt to tasteAdd water as required to the mix and make batter of medium consistency. Step 3: Deep Fry Pakodas. <PIC> Coat boiled egg yolks with batterHeat cooking oil in a frying panWhen the oil is heated to the required level, add the batter coated egg yolks one by oneDeep fry the Pakodas and remove from oilOur super delicious Pakodas with boiled egg yolks are ready.


Question: What ingredients are combined to prepare the batter for making Egg Pakoda with Boiled Egg Yolk?

The batter for making Egg Pakoda with Boiled Egg Yolk is prepared by mixing one cup of chickpea flour, the juice of one medium-sized lemon, one teaspoon of red chili powder, one teaspoon of cumin seed powder, half a teaspoon of turmeric powder, and salt to taste. Water is added as needed to achieve a medium consistency.<PIC>


Question: What is the procedure for shaping and buttering the rolls when making 'Delicious Whole Wheat Butterflake Rolls'?

To make 'Delicious Whole Wheat Butterflake Rolls,' first clear a space on your counter and cover it with flour. Divide the dough into 3 portions. Roll each portion into a rectangle about 10 by 12 inches, then spread soft butter across the entire rectangle. Fold the rectangle in half and roll it out again to approximately 10 by 12 inches, repeating this procedure until you've used a stick of butter. Finally, cut the dough into squares and place them in a greased muffin tin.<PIC>


Question: In the process of making a Caipirinha cocktail, what is the purpose of muddling the lime pieces in the glass?

In making a Caipirinha cocktail, the purpose of muddling the lime pieces in the glass is to extract the juice from them and to release some of the sour citrus oil from the rind.<PIC>


Question: In the process of making 'Special O Bars,' what should I do with the measuring cup right after I've measured the corn syrup to prevent any sticky mess?

Right after measuring the corn syrup for 'Special O Bars,' you should wash the measuring cup immediately to prevent it from becoming gross and sticky.<PIC>


Question: What is the best way to whip up a quick ketchup substitute when you're in a pinch?

Introduction: Ketchup Quickly. Did you just dunk a basket of hand cut fries into the oil then realize that you don't have any 'sauce american'? Well you could make a basil aioli or you could take 20 to 30 minutes to make a good catsup substitute from canned tomato paste. Step 1: What You Need. Who are we kidding, if you've let yourself run out of a basic thing like ketchup, then you're not going to have tomato paste. But in the off chance you do, here's what you need to go with it: 12 oz tomato paste 1 1/4c distilled vinegar (I did a mix of distilled and white wine vinegar this time) 1/4c water 3/4c sugar 1 TB salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp red pepper 1/8 tsp allspice Options: Many, many options. Toss in whatever extras you want. Hot pepper powders, herbs, different vinegars, replace the water with beer or wine or bourbon. Do what you like. Mix all of the ingredients together. Whip it up with a whisk and transfer it to a pot on your stove. Step 2: Cook It. Bring up the mix to a light simmer and let it cook for 15 to 30 minutes (until it gets to your desired thickness). Stir every few minutes. Adjust the salt as needed. Step 3: Storage. Pour the cooled sauce into a clean glass jar or into a squeeze bottle. Like with any soup or sauce it'll taste better after a day or two as the salt and spices blend.


Question: What ingredients do I need to make 'ketchup-quickly' in Step 1, and what can I use instead of water?

To make 'ketchup-quickly,' the ingredients needed in Step 1 are: 12 oz tomato paste, 1 1/4c distilled vinegar, 1/4c water, 3/4c sugar, 1 TB salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp red pepper, and 1/8 tsp allspice. A possible substitution for the water is to replace it with beer, wine, or bourbon.


Question: What’s the best way to prepare a delicious chicken sinigang that highlights its signature sour flavor?

Introduction: Chicken Sinigang. <PIC>
          A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.
This recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.
Here's what I've settled on my must-haves for Sinigang:

		1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water
		Chicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)
		Daikon Radish slices
		Baby Spinach
		Asian Green Beans (the long, thing kind if I can find it)
		1/2 or 1/4 White Onion (if I have it)
		Lemon juice, and Lemon Pepper if I'm feeling spicy!
There's an order to putting the ingredients into the pot, just because things take a little longer to cook. First, you stir the Soup Base powder into the water, and set the stove to a high temperature. Next, add your sliced daikon radish, and green beans. I make sure to wash and peel my daikon before slicing, and snap my green beans into bite size pieces. I try to use chinese long green beans, but I can only get my hands on french green beans sometimes. The green beans make the soup smell a little awkward, my roommates say it smells like farts. Oh well!
Then, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!
If you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.


Question: In making 'Chicken Sinigang,' what ingredients should be added to the pot after cooking the daikon radish and green beans?

After cooking the daikon radish and green beans in 'Chicken Sinigang,' you should add lemon juice, lemon pepper, and chopped onion. This order ensures that each ingredient is cooked properly, as some take longer than others.<PIC>


Question: What is the best way to prepare a delicious slow cooker enchilada soup that feels like a comforting one-pot meal?

Introduction: Souper Simple, Souper Delicious Slow Cooker Enchilada Soup (That Really Is a ONE Pot Meal!). <PIC> Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says "one pot", but it really only means that it takes one pot to cook it in.  There are usually a lot of steps to prepping and just getting it ready that no longer make it a "one pot meal". This recipe really does mean one pot.  Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just "dumped" in the pot and left to cook on its own.
This is the perfect "in a rush, busy day, no time for cooking" meal that can satisfy a family or even a crowd!  Besides  being super easy, its super good! Step 1: Get Your Slow Cooker Out, Grab the Ingredient and Get Ready To.... Umm Just Kick Back and Wait for Dinner :). <PIC> This is what you will need for making this soup
1- 15 oz. can of black beans, rinsed and drained
1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)
1- 10 oz. package frozen whole kernel corn
1- 10 oz. can or RoTel tomato with green chiles
1/4 cup roasted red peppers diced into small pieces
1/2 cup black olives
1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)
1- 10 oz can of red enchilada sauce
1 1/2 cup milk
2 or 3 chicken boneless, skinless chicken breast uncooked
1/2 cup sour cream (plus extra for garnish)
1/2 cup shredded monterrey jack cheese (plus extra for garnish)
pinch of ground cumin
salt and pepper to taste
optional:
1 ripe avocado sliced
crushed tortilla chips
*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc. Step 2: Add Your Ingredients to Your Slow Cooker -. <PIC> In a small bowl, whisk together the enchilada sauce, the comino and the cream soup.  Slowly whisk in the milk.
Open the Black beans and rinse with water, drain - put them in the slow cooker
Open the RoTel and the Diced tomatoes - put them in the slow cooker
Place the frozen corn into the slow cooker
Add the olives and the roasted peppers to the slow cooker
Place the uncooked chicken breast over the top of the ingredients and pour the soup mix over the top.  Step 3: Cook on Low Heat for 6-8 Hours, or Medium Heat for 4-5 Hours, Until Chicken Is Cooked Completely Through. <PIC> Place the lid on the slow cooker, and turn onto low heat (or simmer depending on the model cooker you are using).  Do not stir the ingredients, just let them cook until the chicken is done completely.  I should easily flake apart when pressure is applied.
Move the cooked chicken into a small bowl and shred into small pieces with 2 forks.  Return the chicken to the cooker and stir the soup.   Step 4: Top Off and Finish the Soup. <PIC> Add the sour cream and cheese, stirring well to incorporate it into the soup.
If you want to cut out any extra calories you can omit this step, but the added dairy gives the soup a creamier, richer flavor.
Give your soup a taste and season with salt and pepper as desired.  The olives and cheese add some salt, so be sure not to add salt until these ingredients are in.   Step 5: Serve Up Your Soup! and Enjoy!!. <PIC> Serve hot topped with a but of shredded cheese, some extra olive slices, the sliced avocado and some crumbled corn tortilla chips.  The tortilla chips give a great texture to the soup with a little crunch!
On a cold day a nice hot bowl of soup can warm you from the inside out.  The hint of chile peppers adds another level of heat and the cooling sour cream and avocado keeps any spiciness under control.
This is one of my favorite "go to" recipes when I know I won't have the time or energy to cook at the end of a long day. I have taken several published recipes and incorporated them into one that I would not have to really do much to prepare, and not have to stand over a stove all day long watching it cook.  I hope you will try this, and that you enjoy it is much as we all do!


Question: What are the essential steps to whip up a delicious vegetarian pizza that's sure to impress?

Introduction: Daddy's Vegetarian Pizza. <PIC> Here I would like to brief you about my DAD's Recipe of a very delicious Pizza that is really very simple to make but its taste lasts lifetime.This delicious Pizza gets ready in about 15-20 minutes. Don't forget to add this Delicious recipe to your favorites.. :-DI am making a vegetarian Pizza because I am a vegetarian.You would just love this Easy to make pizza. Step 1: PREPARATION. <PIC> YOU would need:Vegetables chopped in a fashion specified in the image.I have used Tomato(removing its juicy substance) ,Onion and Capsicum.(You can use bell peppers ,Broccoli Or Even Cottage Cheese).Mozzarella Cheese(You can mix Mozzarella cheese with cheddar cheese).Sauce to be spread on pizza base.I will tell how to make the sauce ahead.Herbs like Oregano.As this ends our preparation,its time to make the mariana sauce with a slight that is spread on the pizza base. To make the sauce you would need:Tomato ketchupOregano and Red pepper powderSalt Take tomato ketchup in a bowl.Add Oregano and a little Red pepper powder to the ketchup and mix it well. Add a pinch of salt and mix well.Now take the sauce and spread it over the Pizza base as in the image.Take the Vegetables and spread them, over the pizza base. Again you need to sprinkle some salt over the vegetables if you are not using cheddar cheese with mozzarella cheese. Its now the best part of whole pizza making.Grate the cheese over the pizza.Use as much as you want to :-D Now if you want some decoration over your pizza,use some chopped black olives over the cheese. Step 2: Baking THE Super Delicious Pizzza !. <PIC> Preheat the oven at 250°C for 5 minutes.Take your Pizza and keep it in the oven at 250°C for 10-15 Minutes. By the time Pizza bakes you need to check if the base of pizza isn't on FIRE(I mean it doesn't turn black).  You can spread Oregano over the cheese on a pizza to bring a "herbous" smell. Clean your area by the time it bakes completely because it is well said"Cleanliness is next to Godliness".TIP:By the time pizza bakes you can take some butter and spread it over the pizza by taking it out of the oven for a minute. Step 3: CUT THE PIZZA LIKE a PRO !. <PIC> Now as the pizza is ready, cut it into pieces and Serve hot .I used My homemade oregano in the Pizza in my last image. Hope that helps!BE HAPPY And Enjoy time EATING PIZZA !THANK YOU


Question: While baking 'Daddy's Vegetarian Pizza,' how can I ensure that the pizza base does not burn during the baking process?

To ensure that the base of 'Daddy's Vegetarian Pizza' does not burn during the baking process, you should carefully check if the base isn't on fire, meaning it shouldn't turn black, while it bakes for 10-15 minutes at 250°C.<PIC>


Question: What is the best way to make personalized portrait cookies that capture the essence of someone special?

Introduction: Portrait Cookies. <PIC> The most personalized cookie on the planet : the Portrait Cookie.  Using a person's silhouette, you can create a timeless treasure for all to enjoy - a likeness they can eat!
Whether you're feeling nostalgic or vengeful, nothing can lift the spirits like eating a cookie in the shape of someone's face.  It's impossible not to take some pleasure out of the methodical munching of a sweet treat that harkens back to the last time you bit the head off an animal cracker, or devoured your chocolate bunny ears-first.  Where will you start?  The nose?  The chin?  Or go for the eyes?  Make up a dozen and have fun decorating them with crazy expressions!  Let the fun begin.
This project is made super simple by the aid of an Epilog laser cutter.  But if you're sadly lacking one of these, you could try using j_l_larson's technique using sheet metal and a little patience. Step 1: Obtain Silhouette. <PIC> For the following example. we used the light from a projector and took a photo of the shadow it cast on a blank wall.
You could also shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.
I made cookie cutters of myself, my brother and my fiance.  Even though my brother and I don't live in the same state, it was easy for him to email me a photo of his silhouette! Step 2: Convert Silhouette Into .eps File. <PIC>
          I used Adobe Illustrator to complete this step.  This was really my first use of Illustrator, oh, probably ever.  I'm sure there are simpler ways to achieve what I did, but I'll walk you through my clumsy trial and error process.  I attempted to screen capture whatever step I was on, and hope the picture notes I made will help to illustrate what steps I was taking at each turn.
What we need to do is:
Place the Image in a new documentLive trace the shadowExpand the tracing into separate segments so you can clean up the imageRemove unwanted elementsOffset path to create a second tracing (to create an inner and outer edge to your cookie cutter)Fix any crazy weirdness that happens from the path being offset (though I'm sure this won't happen to you)Save as a .eps file for the laser cutter
The following images below depict this process.  For more information, check the yellow text boxes on each image for details. Step 3: Bring Out the Lasers. <PIC> I used the Epilog to cut 3/8" acrylic.  I tested a bunch of different thicknesses of acrylic (according to what we had lying around), and widths of the edge of the design.  I can't say I ever felt completely content with my experiment, but I did manage to achieve the end goal of making an effective cookie cutter.
Below are some images of cutting other shapes I was practicing with.  Teeny tiny cutters, perfect for the top crust of a Pie-in-a-Jar! Step 4: Make Cookies!!!!. <PIC> The best way I could think to feature these unique shapes was to make a firm sugar cookie topped with fondant cut from the same cutter.  When the cookies are baked, they spread a little, and the fondant shape sits perfectly on top!
This is a great surprise for parents and friends.  Who knew eating someone's face would be so fun?


Question: What is the first step to obtain a silhouette when making 'Portrait Cookies'?

The first step to obtain a silhouette for making 'Portrait Cookies' is to shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.<PIC>


Question: What steps should I follow to prepare the bacon for 'Bacon Pancake Poppers' before baking?

To prepare the bacon for 'Bacon Pancake Poppers,' first preheat your oven to 375°F. Then, cut each slice of bacon in half, roll them up, and thread them onto skewers, ensuring they don't touch each other. Bake the skewered bacon in the oven for 30-45 minutes, turning them over approximately every 15 minutes. If there is excess grease in the pan, pour it off to prevent overflow.<PIC>


Question: What are the key steps to preparing Whole Chuck for a delicious BBQ experience?

Introduction: Whole Chuck. <PIC> Whole Chuck is one BBQ Cook that will really fill all your family up. Its a cheaper meat than Steaks of expensive cuts.


Question: What are the benefits of using Whole Chuck in BBQ cooking compared to more expensive cuts of meat like steaks?

Using Whole Chuck in BBQ cooking provides several benefits, including being a more affordable option than expensive cuts like steaks, making it an excellent choice for feeding families. Additionally, Whole Chuck can yield a hearty meal that satisfies many people.<PIC>


Question: What's the best way to whip up a delicious peanut butter Nutella banana protein shake?

Introduction: Peanut Butter Nutella Banana Protein Shake. <PIC>  Step 1: Ingredients . <PIC> 1 heaping tbls of peanut butter* see pic 1 tbls nutella 1/2-1 banana ( i prefer 1/2) (optional) 1 tbls coco powder 1 tbls protein powder3-4 cubes ice ( this is what i use u can use more if u like it that way)2 cups milk  Step 2: Put It All Together . <PIC> Put all of your ingredients together in a blender     Step 3: Blend!. <PIC>  Step 4: Enjoy!. <PIC> I hope you like this instructable please comment and like this!


Question: What should you do with the ingredients when preparing the 'Peanut Butter Nutella Banana Protein Shake' before blending?

To prepare the 'Peanut Butter Nutella Banana Protein Shake,' you should put all of your ingredients together in a blender before blending.<PIC>


Question: What’s the best way to create a delicious red raspberry coulis to complement desserts?

Introduction: Red Raspberry Coulis. <PIC>
          The perfect sauce for any chocolatey delight, raspberry sauce is easy to make and looks gorgeous too! In addition, leftover (and well-chilled) coulis can be stirred into lemonade or iced tea (yum!).
You'll Need. . .Software:
		12 ounce bag frozen raspberries
		Approximately 1/3 cup water
		Approximately 1/4 cup sugar (add more or less to taste)
		(optional) Alcohol of your choiceHardware:
		Sauce pot
		Spoon or other stirring implement
		Cheesecloth or small sieve
		Add berries, water, and sugar to pot
		Cook over medium low heat until the berries fall apart (if it becomes too thick/dry, add more water)
		Add sugar to taste
		Pass through cheesecloth or sieve to strain away seeds
		If the resulting liquid is too thin, return to the sauce pot and cook over low heat until it thickens to the desired consistency (should be similar to maple syrup)
		Allow to cool slightly
		Enjoy with chocolate yumminess or over ice cream!


Question: What ingredients should be added to the pot for making 'Red Raspberry Coulis,' and what is the cooking method to use until the berries fall apart?

To make 'Red Raspberry Coulis,' you should add frozen raspberries, approximately 1/3 cup of water, and approximately 1/4 cup of sugar to the pot. Cook this mixture over medium low heat until the berries fall apart.<PIC>


Question: What is the process for crafting a delightful purple punch that will impress your guests?

Introduction: Purple Punch. <PIC> Once in a while I held a party. In one of the parties, I surprised my guests with something. It was the purple punch concoction.Here is the recipe to make the drink. Step 1: Ingredients. <PIC> IngredientsStrawberry flavored sodaClear colored soda (e.g. ice cream soda)Blue food coloringLemonToolsKitchen knifeLemon pressGlassSpoon (forget to add in the picture)Ice cube tray Step 2: The Red. <PIC> Firstly, I fill the ice cube tray with the strawberry flavored soda. Step 3: The Blue. <PIC> Secondly, I cut the lemon in half and squeeze it on the lemon press.Then, I add it into the premix blue colored water (I'm busy cleaning my fingers from the the blue coloring that I forgot to take a picture making it).I fill the ice cube tray with the blue mixture.I put both tray (red and blue) in the freezer. Step 4: The Freeze. <PIC> About a least an hour in the freezer, I take out the ice. Step 5: The Purple Punch. <PIC> I put some clear color soda in a glass. Then, I add a couple of red and blue ice cubes. If I drink initially it will taste the clear color soda (e.g. the ice cream soda taste). If I let the red ices melt for a while, it will start to taste like strawberry. The red and blue colors start to mix and gradually turn the concoction into purple. And if the blue ices melt, the sourness of the lemon will sure give a punch!Here's the PURPLE PUNCH drink!Please don't forget to vote for me.


Question: What is the first step to create the red ice cubes for 'Purple Punch' using strawberry flavored soda?

To create the red ice cubes for 'Purple Punch,' the first step is to fill the ice cube tray with the strawberry flavored soda.<PIC>


Question: What are the fundamental steps to create a hearty cheeseburger soup that captures all those delicious flavors?

Introduction: Cheeseburger Soup. <PIC>
          While watching an episode of Diners, Drive-Ins, and Dives, I heard about a somewhat bizarre dish called "Cheeseburger Soup", and after hearing customers rave about it, I felt slightly more confident in my curiosity to make something with such a name. Let me tell you that it's weird and wonderful at the same time. And it's super simple! All you need is:    1.5 lbs ground beef     1 onion (diced)     1 can of diced tomatoes (12 oz)     2 cans of condensed cheese soup     2 cans worth of milk     Shredded cabbage Note:  I used one can of regular cheese soup and one can of nacho cheese soup.Note:  While I'm using shredded cabbage because there aren't enough recipes with it, please feel free to use shredded chard, kale, fresh spinach, etc.  Basically anything that'll maintain some crunch when hot. Step 1: Cook Onion and Beef. <PIC> Cook onion and brown beef. Drain off any excess grease. Step 2: Tomatoes. <PIC> Drain can of tomatoes and add to the pot. Step 3: Cheese. <PIC> Add both cans of condensed cheese soup and thin with equal amounts of milk.  Alternatively, you can use Velveeta and milk. Keep on the burner until bubbling hot. Serve in bowls and top with fresh shredded cabbage as shown in the intro.


Question: What type of meat is typically used in the original recipe for 'slavink,' and what is the recommended weight for each one?

In the original recipe for 'slavink,' half and half meat is typically used, which contains 50% beef and 50% pork. The recommended weight for each slavink is between 80 grams to 100 grams.<PIC>


Question: What should you do to the pizza dough before adding toppings for 'Buffalo Chicken Pizza'?

Before adding toppings for 'Buffalo Chicken Pizza,' you should make a claw with your hand and poke around the dough with your nails. This technique is essential to prevent giant bubbles from forming during cooking, ensuring an even cooking process.<PIC>


Question: What is the process for creating a delicious coconut chatny from fresh ingredients?

Introduction: Coconut Chatny. <PIC> We use coconut in almost every dish. as living near coastal area in India, I always have plenty of coconut for food.Here I am going to explain simple coconut recipe which can be utilize in sandwich or as dipping for fried things    Step 1: Ingredients. <PIC> 1. coconut dry or fresh 2. Black pepper3. White sesame seeds4. red chilly powder5. Garlic cloves6. Salt  Step 2: Type 1 : Fresh Chatny. <PIC> Take fresh coconut and grate it.as per your choice add garlic + green chilly + ginger + saltprocess everything in mixer-grinder.add some water if required.Fresh chatny taste well but don't have shelf life more than one day.we can easily store it in refrigerator but taste is degrade after time.If you want to store chatny in fridge then don't add salt in it. add salt when you want to use it.   Step 3: Type 2 : Dry Chatny. <PIC> For dry chatny1. roast sesame seeds.2. roast and grind black pepper3. Cut dried coconut4. Add every thing- coconut +pepper + sesame seeds + red chilly powder + garlic clove + salt5. grind it in mixer or grinder.It also taste well and have shelf life of 01 month without fridge.Last picture is typical Indian Dish contain chapati, dry vegetable (potato), vegetable curry, dry chatny, fresh chatny,  only rice is missing here.


Question: What are the steps to prepare the dry version of 'Coconut Chatny' and how long can it be stored?

To prepare the dry version of 'Coconut Chatny,' first roast the sesame seeds and then roast and grind the black pepper. Next, cut the dried coconut and combine all the ingredients: coconut, black pepper, sesame seeds, red chilly powder, garlic clove, and salt. Grind everything together in a mixer or grinder. This dry chatny can be stored for one month without refrigeration.<PIC>


Question: What is the best way to bring together a Pacman-themed snack using candy and graham crackers?

Introduction: Pacman Fun Snack: Use Up That Candy. <PIC> We made these at work once as an activity for our Game Week. The kids had a blast making these and mostly just eating all the candy. This is also a great way to use some of that Easter candy that is on the way really soon.
btw, these have a very interesting flavor....lol
You will need:
Graham crackers
frosting or cream cheese spread
nerds
twizzlers pull n peel
Dots
sweet tarts
knife or tooth pick
pacman board image
  Step 1: Make the Board and Maze. <PIC> Start by getting 2 graham crackers.
Put frosting on the edge down one of the longer sides of one cracker (see photo)
Push the two crackers together
spread frosting over the seam
spread frosting over both crackers
Now peel apart one whole twizzler
Use the pacman board image as a reference to recreate the board layout
do this by ripping off pieces of the twizzler and pressing them into the frosting Step 2: The Players. <PIC> Now get out the sweettarts.
They are a little too big for the maze so just bite off the egdes to make them smaller
place them in the maze where the power up munchies go
To make the ghosts and pacman:
Get out the DOTS
cut off a sliver
cut out the shape of the ghost by cutting off the bottom about half way up and then cut out 2 triangle wedges to make the leg things
Cut out pacman by cutting out a circle and then cutting out one triangle wedge for the mouth
Press them into the frosting
Use a little frosting to give the ghosts eyes Step 3: The Munchies. <PIC> Now all thats left to do is to add some nerds for the munchie dots
It would prolly look better if you used just one color of nerds, but who has the patience for that??
Now you can eat it if you wish. Or just show it off. Or whatever.


Question: How do you create Pacman and ghosts from Dots for the 'Pacman Fun Snack: Use Up That Candy'?

To create Pacman and ghosts from Dots for the 'Pacman Fun Snack: Use Up That Candy,' first cut off a sliver of the Dots. For the ghosts, cut off the bottom about halfway up and then carve out two triangle wedges to form their legs. For Pacman, cut out a circle and then cut out one triangle wedge for the mouth.<PIC>


Question: What should you do after the 'Orange Peel-Lined Chocolate Cupcakes' have come out of the oven and cooled completely?

After the 'Orange Peel-Lined Chocolate Cupcakes' have come out of the oven and completely cooled, you should take your icing out of the refrigerator and frost each cupcake using a spatula. Alternatively, you can pipe the frosting on.<PIC>


Question: In the recipe for 'Gluten Free Nutella Rice Krispie Treats,' what should you do after melting the marshmallows, and how much Nutella do you need to add?

After melting the marshmallows in the recipe for 'Gluten Free Nutella Rice Krispie Treats,' you should add 2 tablespoons of Nutella and mix it into the melted marshmallows.<PIC>


Question: What is the best way to prepare kabobs with a delicious homemade dressing?

Introduction: Kabobs With Homemade Dressing. <PIC>  Step 1: Ingredients. <PIC> -Mozzarella Balls-Cherry Tomatoes-Honey-Balsamic Vinigar-Extra Virgin Olive Oil-Basil-Toothpicks Step 2: Making the Dressing. <PIC> Mix a quarter cup of extra virgin olive oil, a quarter cup of balsamic vinegar, & a tablespoon of honey together for the dressing. Step 3: Cut Them Up. <PIC> Cut the tomatoes and mozzarella balls in half, and tear up the basil leaves (not to much). Step 4: Shove It on a Stick. <PIC> Put the ingredients on the stick in the order tomato slice, mozzarella slice, basil piece, tomato slice. Then dunk it in dressing. Step 5: Eat. <PIC> Eat them and enjoy!


Question: What are the ingredients and their order for assembling the kabobs in 'Kabobs With Homemade Dressing'?

To assemble the kabobs for 'Kabobs With Homemade Dressing,' you should place the ingredients on the stick in the order: tomato slice, mozzarella slice, basil piece, and then another tomato slice. Finally, dunk it in dressing.<PIC>