Question: What is the best way to prepare a delicious hot and sour soup that avoids soy and chicken?

Introduction: Hot and Sour Soup. <PIC> I love hot and sour soup. When I found our I was allergic to soy and chicken it limited my ability to visit Chinese and Thai restaurants. So I came up with my own version that uses pork and vegetable broth.
Here it is...Enjoy
No soy (or cicken) hot and sour soup
2 cloves garlic pressed
1 med onion diced (or more if you happen to be my wife)
2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)
Hot sesame oil coat the wok
1 can water chestnuts
1 can bamboo chutes
32 oz veg stock
½ cup vinegar
¼  cup fish sauce
¼ cup palm sugar (you can use less, this is a bit sweet)
2 carrots julienned
1 thumb size piece of ginger
2 eggs scrambled
3tbl spoons arrow root mixed with a bit of water to make a thin slurry
5 stalks of green onion to garnish
This is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt.  Tofu is soy and soy is evil……
Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.
Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.
Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar.
Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
Put  a bit of green onion on top, you could also add a tad of mint, and lemon to taste.
Enjoy and soy spelled backward is yos as in yos better not put any soy in my food. Step 1: Saute the Veg..... <PIC> Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot. Step 2: Add the Pork. <PIC> Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork. Step 3: Chestnuts, Chutes, and Liquid. <PIC> Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. Step 4: Egg and Arrow Root. <PIC> Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
YOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.
  Step 5: Enjoy. <PIC> That's all there is, add a bit of green onion, mint, and lemon if you wish.


Question: In the recipe for 'Hot and Sour Soup,' what should you do after adding the pork?

After adding the pork in 'Hot and Sour Soup,' you should cook it until the pink is gone from the pork.<PIC>


Question: What is the best way to create a delicious truffle pie that impresses everyone?

Introduction: Truffle Pie. <PIC>
	Garnish:
	1/4 cup confectioners’ sugar
	1 cup heavy cream
	Whipped Cream Topping:
	1/2 teaspoon vanilla
	1 1/2 cup heavy cream
	6 ounce bittersweet chocolate chips
	Whipped Chocolate Filling:
	1 (9-inch) prepared graham cracker crust
	6 ounce bittersweet chocolate chips
	2/3 cup heavy cream
	Truffle Filling:
	1 1/2 ounce milk chocolate
	1 1/2 ounce white chocolate
	1 1/2 ounce semisweet or dark chocolate
	Directions

		For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
		Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
		For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces and drizzle sweet condensed milk over it.


Question: How do you prepare the truffle filling for 'Truffle Pie'?

Truffle Filling:
	1 1/2 ounce milk chocolate
	1 1/2 ounce white chocolate
	1 1/2 ounce semisweet or dark chocolate
To prepare the truffle filling for 'Truffle Pie,' bring 2/3 cup of cream to a simmer, then pour it over 6 ounces of chocolate chips. Whisk gently until smooth. After that, spread the truffle filling over the bottom of the prepared piecrust and freeze it for 20 minutes.<PIC>


Question: What is the process for creating delightful edible glowing gummy candy with LED lights?

Introduction: LED Lights Gummy Candy.  Edible + Glowing Candy!. <PIC> This is our Instructable on making techie Edible + Glowing LED Light Gummy Candy at SoHa SMART.  We make this for people to nosh on before classes and Meetups.  If you put them under a black light they glow!  This is because of the ingredient Quinine which is the key ingredient found in the tonic water.  We mixed tonic water instead of plain water.  Use our recipe as a base and tweak it from there to make any gummy glow!  Our recipe makes approximately 120 candies Step 1: Things You Will Need.... <PIC> We used some standard gum drop molds.  Plastic candy molds and shaped ice cube trays woork too (small shapes work best).Cooking spray 1   3-oz. package powdered Jell-O, any flavor.  This also depends on what color you want you LED's to be. We used Jolly Rancher Green Apple Flavor.7 packets gelatin, unflavored 1/2 cup TONIC WATERSmall saucepan Small whisk  Wooden spoonUseable Options:Food Syringe3D Printer (we used this to create the LED leads and printed in PLA which is a corn based plastic) (you could easily use 2 plastic food picks or colored toothpicks)Blacklight bulb  Step 2: 3D Print Your LED Leads. <PIC> You can use your 3D Printer to make the leads.  Here is the .STL file you will need to make them from Thingiverse.If using plastic picks or colored tooth picks skip this step. Step 3: Create Your Gummies.... <PIC> 1.  Spray plastic candy molds generously with cooking spray. Set molds aside.2.  Use a fork or small whisk to combine powdered Jell-O and gelatin in a saucepan. With a wooden spoon, stir in tonic water. Don’t worry if it isn’t smooth.3.  Stir mixture constantly over medium heat with the wooden spoon until the powder is completely dissolved and you feel no more grit when you stir. Do not allow mixture to heat to a boil.4.  When the powder is completely dissolved, remove the pot from the heat and pour the mixture carefully into molds, being careful that the mixture does not overflow the molds.  If you have a food syringe you can utilize it now. Step 4: Insert Your LED Leads. <PIC> Allow to cool completely (about 10 minutes in refrigerator or 30 hour at room temperature) and insert your leads.  You might find it easier to monitor the cooling and insert your leads earlier. Step 5: Have Fun!. <PIC> Unmold and enjoy!  If you have a blacklight set up make them glow!


Question: What should you do after the gummy mixture has cooled completely when making 'LED Lights Gummy Candy,' and how long does it take to cool at room temperature?

After the gummy mixture has cooled completely, you should insert your leads. It typically takes about 30 hours to cool at room temperature.<PIC>


Question: What is the overall process for creating the delightful ladybug and babybug cake?

Introduction: Ladybug and Babybug. This very tasty and -for us- very cute cake is one of the four cakes that was produced during a one day cake event having totally amateur participants for having fun at modamutfakin Istanbul. These cakes have chocolate cream, labne cheese and ladyfingers as filling and are covered with white and red whipped cream, M&Ms and chocolate pieces. "ladybug and babybug" cakes are made by Mehtap Kocaman and Ayca Beygo. modamutfak events are initiated by roomservices Step 1: Main Frame. We choose one deep one small  circular bowl to create our ladybugs. First thing is to place lady fingers that are softened in coffee+lukewarm water mixture in our bowl. We also placed a piece of stretch film in order to facilitate taking cake out of the bowl.  Hold your ladyfingers in coffee and lukewarm water  very shortly because they get very soft far too fast.They should only be easily shapeable.Ingredientsladyfingers (400gr) 2 glasses of lukewarm water2 soup spoons of granulate coffee (nescafe etc) 2 packages of cream ( 200 gr)1 glass water of milk 150 gr of cream chocolate (nutella etc.)100 gr of labne cheese (labaneh cheese, or non-salted cream cheese or sour cream might also work)50 gr cocoa1 package of small chocolate balls Step 2: Filling. We mix the chocolate cream and labne cheese.
We add it into our bowl where we placed the lady fingers.
Then we continue to add a layer of lady fingers and stuff with chocolate cheese mixture until reaching the top.
After finishing the whole chocolate&cheese; mixture, we add a thin layer of cocoa and cover it with transparent strecth film. Step 3: Freezing and Outer Decoration. After the completion of filling we leave our ladybugs in the freezer for and hour.
we mix our whipped cream with some red food paint.
We take out our ladybugs after one hour and take both of them out of their bowls and cover them up with our red colored cream.
After finishing the covering process we place chocolate pieces in one corner which will form the face Step 4: Face and the Final Touch. We make eyes with whipped cream and add one piece of chocolate in the center.
We put dark colored M&Ms; on the top. And with their anthennas, voila!!


Question: How do you fill the layers of the 'ladybug-and-babybug' cake, and what do you add on top before covering it with stretch film?

To fill the layers of the 'ladybug-and-babybug' cake, you mix chocolate cream and labne cheese, add this mixture into the bowl with ladyfingers, and continue layering with ladyfingers and the chocolate cheese mixture until you reach the top. After finishing the chocolate and cheese mixture, you add a thin layer of cocoa on top before covering it with transparent stretch film.


Question: What are the essential steps to spike a watermelon and make it look seamless?

Introduction: How To: Spike a Watermelon and Make It Look Like You Didn't!. <PIC> Ingredients:
•Watermelon
•Grain Alcohol
Tools:
•Pourer
•Straw (not shown) Step 1: Taking a Core Sample. <PIC> Use your Pourer (the straighter, the better), to poke out a core sample of your melon. Go sort of slow to not disturb the husk of the melon too much though. After you get the core sample, push it out of the pourer with a straw. You;ll be inserting this back into the melon when you are done, so don't discard it! Step 2: Fill 'er Up!. <PIC> Insert the Pourer into the bottle of Grain Alcohol and let the melon chug it down like a champ! Pretty soon, your watermelon will be completely drunk, and soon after, you and your friends will be too! Step 3: Replace the Core Sample.. <PIC> Put your core sample back where it came from. This will both hide the fact that you spiked it, as well as keep the watermelon sealed for transport purposes, and the vigorous shake you will endure in the next step. You can peel the sticker off, and apply it over the core sample to give a little extra camouflage. Step 4: Shake Your Melon & Enjoy!. Give the freshly spiked melon a good shake for a minute or three. This will ensure to mix up all that yummy juice inside the melon.
Your melon is now ready to surprise your friends and enjoy. You can pour some drinks from it, and then eat the flesh like normal.
I would like to thank my internut friend Branndon "BT" Terry for taking the photos so that I could borrow them.


Question: In the process of spiking a watermelon, what should you do after inserting the pourer into the bottle of grain alcohol?

After inserting the pourer into the bottle of Grain Alcohol, you should let the melon chug it down like a champ, which will result in your watermelon being completely drunk.<PIC>


Question: What’s the best way to create delightful Santa Hat Pretzels for the holidays?

Introduction: Quick and Easy Santa Hat Pretzels. <PIC> These are the materials you will need:
-one bag of pretzels
-one bag of smallmarshmallows
-one container of white icing
-one container of red sprinkles Step 1: . <PIC> The first thing you will do is dip the pretzel in the white icing. (Hint: spreading the icing with a butter knife will make it smoother) Step 2: . <PIC> Next, dip about three-fourths of the icing covered pretezel in red sprinkles. Step 3: . <PIC> The last step is to place the marshmallow on the lower right corner of the santa hat pretzel. Step 4: . <PIC> Now you are done! We hope that you enjoyed this easy, edible craft! Merry Christmas!


Question: What is the first step in preparing 'Quick and Easy Santa Hat Pretzels'?

The first step in preparing 'Quick and Easy Santa Hat Pretzels' is to dip the pretzel in the white icing. It is recommended to use a butter knife to spread the icing smoothly.<PIC>


Question: What’s the best way to prepare a delicious baked chicken that’s full of flavor and moisture?

Introduction: Mouthwatering Baked Chicken. <PIC> This has been waiting for upload since the beginning of January, but I have been feeling like crap for a while and not wanting to do anything. The juicy flavorful baked chicken in this post, is so good you'll want to make it every week. This makes 4 servings I was at a church Christmas dinner, where they served this awesome chicken, that was super juicy, tasty, and oh so good. I knew I wanted to have it again, it was that good, but I unfortunately didn't get the recipe. As you may well know, you don't always need a recipe to create in the kitchen, so I decided to recreate, my own version of the dish. You can thank me later =] Step 1: Gather the Necessities. <PIC> For this dish you will only need a few things, but together they will turn ordinary chicken into extraordinary. Get yourself some: Italian Breadcrumbs 1/3-1/2 cup Parmesan Cheese 1/3 cup Bacon 3-4 pieces  Best Foods- Creamy Balsamic Mayonnaise/Dressing 2/3 cup And of course some boneless skinless Chicken Brest You will also need some kitchen tools, like a baking sheet, mat or foil, a rubber spatula, and a small mixing bowl. Step 2: Let's Get Started. <PIC> Time to get cooking, go cook and crisp up your  bacon, while that's cooking mix up the cheese and mayonnaise, then crumble and fold the bacon in. Step 3: Next. <PIC> Preheat your oven to 375° and get out some foil or a baking mat to line your sheet, we want to make sure we get the flavors going throughout the whole breast, so spread a little of the mixture on the pan before placing your chicken. Start covering each piece with the rest of the mayonnaise mixture, making sure to get the sides.  Step 4: Cover With Crumbs and Bake. <PIC> Completely cover the chicken with a layer of bread crumbs, again making sure to get the sides. *This part tends to get a little messy, but that's ok right. ;] Now bake the chicken for about 12-15 minutes or until done, you really need to keep an eye on this because it can over cook real fast on you. Depending on where you live and your oven type, you may need to adjust cooking temperature/time.   Step 5: Dig In!. <PIC> Once the chickens done, you should let it rest a few minutes to set the flavors and juices. Then just dig in, to the deliciousness of this fine dish.


Question: What steps should be taken to prepare the chicken before baking it in the 'Mouthwatering Baked Chicken' recipe, and how long should it be baked?

Before baking 'Mouthwatering Baked Chicken,' you should completely cover the chicken with a layer of bread crumbs, making sure to get the sides. Bake the chicken for about 12-15 minutes or until done, while keeping an eye on it to avoid overcooking.<PIC>


Question: What are the best techniques for creating a delicious raspberry chocolate blood sauce for festive treats?

Introduction: Raspberry Chocolate "Blood" Sauce. <PIC> Perfect for cupcakes, cookies, and all your spooky dessert needs.Ingredientsred food coloring (I prefer gel colors, but you could probably use the liquid kind although it will take more to get the same intensity of color)corn syrupcocoa powder or chocolate syrupseedless raspberry jelly or jam (or strawberry would work) Step 1: Make a Cocoa Paste. <PIC> (if you are using chocolate syrup, you can skip this step and use the syrup as is)Put a tiny amount of cocoa powder and water in a bowl and mix until you get a thick paste. Basically, you want all the clumps of cocoa dissolved so they don't create lumps in the blood (although that could look pretty gross...). Step 2: Mix the "blood". <PIC> In a small bowl, mix together the jelly (if using), corn syrup, and little bit of food coloring. You should get a bright red but somewhat thin syrup. Add the cocoa paste a little bit at a time until the syrup darkens and looks like blood. Step 3: Make It Bleed. <PIC> That's it!I used mine to decorate cupcakes, but you can use it for whatever Halloween treat you're making.


Question: In the process of making 'Raspberry Chocolate Blood Sauce,' how do you create a cocoa paste, and what is its significance?

To create a cocoa paste for the 'Raspberry Chocolate Blood Sauce,' combine a tiny amount of cocoa powder with water in a bowl and mix until you achieve a thick paste. This step is significant because it ensures that all clumps of cocoa are dissolved, preventing lumps from forming in the finished sauce.<PIC>


Question: How should the beef be prepared for 'Peruvian Beef Tenderloin Skewers - Anticucho De Lomo' before grilling, and what grilling technique should be used?

Before grilling 'Peruvian Beef Tenderloin Skewers - Anticucho De Lomo,' the beef should be cubed and marinated. During grilling, place the skewers along one side of the grill for 2 minutes, then rotate them 1/4 turn and add more skewers, repeating this process until all sides are grilled.<PIC>


Question: What’s the best way to prepare a delicious summer berry cobbler from scratch?

Introduction: Summer Berry Cobbler. <PIC> This is a great refreshing dessert that can be served warm or cold Step 1: Ingredients. <PIC> Filling:5 cups berries3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon saltFor biscuit:1 3/4 cup flour1 3/4 teaspoons baking powder1/4 cup sugar1/4 teaspoon salt6 tablespoons heavy cream or whole milk Step 2: Steps. <PIC> Filling:Mix together sugar, cornstarch, and salt in a large bowlPour the mixture into a 9-inch panBiscuitWhisk together flour, baking powder, sugar, and salt.Cut in cold butter and mash with utensil or hands to make small dough balls about the size of peasKnead the dough twice and start shaping balls and flattening themBake cobbler until berries are bubbling and biscuits are golden brown about an hours Step 3: Results. <PIC> This dessert is a summer classic


Question: How do you prepare the filling and biscuit dough for 'Summer Berry Cobbler' before baking?

To prepare the filling for 'Summer Berry Cobbler,' mix together sugar, cornstarch, and salt in a large bowl, then pour the mixture into a 9-inch pan. For the biscuit dough, whisk together flour, baking powder, sugar, and salt, cut in cold butter, and mash to form small dough balls. Knead the dough twice, shape it into balls, and flatten them before placing on top of the filling.<PIC>


Question: What’s the best way to craft a refreshing batch of homemade limoncello?

Introduction: Limoncello Recipe. <PIC> Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good.
You can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka.  What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!
When life gives you lemons, make limoncello! Step 1: Ingredients + Supplies. <PIC> ingredients:
							citrus fruit / fruit

									lemons
									limes
									grapefruits
									(kiwi)
							grain alcohol / vodka (any type)
							sugarsupplies:
							cheese grater
							glass bottles / jars
					.

Grain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.
         Step 2: Zest Fruit. <PIC> Using the fine grating side of a cheese grater, take the zest off your fruit. The zest of the fruit is the coloured portion of the fruit skin and the white portion below is called the pith, the zest holds the oil of the fruit while the pith is bitter. You want all zest and no pith.
Each jar was filled with fruit zest. For the kiwi I sliced into small segments and then muddled the pieces in the jar. After, each jar was filled with vodka. The remaining fruit can be made into a citrus meringue, squeezed to make fresh juice, or maybe you can find some creative uses.  Step 3: Wait. <PIC> After filling each jar was capped and set aside to steep for about 10 days, shake every few days to ensure a good mix.
During this time the zest will infuse the vodka with flavour and colour. Ensure your zest (or fruit) is completely submerged in alcohol to prevent the fruit from rotting while it's steeping. Step 4: Strain + Sweeten. <PIC> After the zest has steeped in vodka for a few days it's time to strain. Using a cheesecloth and a funnel transfer the zesty-vodka to a clean bottle. I chose a decorative bottle, but any bottle with a resealable cap will work.
Make sure to squeeze the cheesecloth after straining to ensure all liquid is removed from the zest.
Next a solution of simple syrup (equal parts sugar and water) was added to the strained liquid, this will make the drink more palatable and less bitter. The amount of syrup to add depends on personal taste. I used about 90ml (3 fl.oz) pf simple syrup for 270ml (9fl.oz) of alcohol.  Step 5: Serve!. <PIC> Limoncello is served chilled (in chilled glasses) and typically consumed after dinner as a digestif, but is great any time you want a tart refreshment. Try it over vanilla ice cream for a zesty twist on your dessert!Enjoy!
Did you make your own version limoncello? Post a picture in the comments below and earn a 3-month Pro Membership to Instructables.com!


Question: What is the process for straining the limoncello and adding simple syrup to sweeten it?

In the 'limoncello-recipe,' after allowing the zest to steep in vodka for a few days, you strain the mixture using a cheesecloth and a funnel to transfer the zesty-vodka into a clean bottle. After straining, you add a solution of simple syrup, made from equal parts sugar and water, to the strained liquid to enhance its sweetness. The amount of syrup added can vary based on personal taste.<PIC>


Question: How should you mix the flour, sugar, and baking powder when making 'Sautéed Apple Shortcake'?

When making 'Sautéed Apple Shortcake,' you should mix the flour, sugar, and baking powder in a large bowl until a fine, clump-free powder forms.<PIC>


Question: What is the process for crafting a fun and spooky roadkill opossum meatloaf that will wow my Halloween guests?

Introduction: Roadkill Opossum Meatloaf. <PIC> If you're in need of an easy gruesome Halloween meal then you've come to the right place. Nothing like roadkill to remind the kiddos that vegetables ain't so bad! The visual of this meatloaf will have a huge impact with very little effort on your part.  Step 1: Ingredients . <PIC> Almost everyone has a favorite go-to meatloaf recipe. That part is obviously interchangeable which makes this even more fun. Here are a couple of things you will need on top of your recipe to create the opossum-(5lbs) ground beef(4) chicken feet(1) beet (with a thick root if possible)(1) white onion (1/2) cup catsup(1) black oliveHere is my Meatloaf recipe:2 eggs1/2 cup grated Parmesan cheese1 white onion grated1/2 cup bread crumbs1 tbs salt1 tea pepper1/4 cup best foods mayo (yes I said mayo) Step 2: Making the Opossum. <PIC> First you will make the tail by cutting the beet leaving the center as the widest part of the tail. You want the width to taper to the root. Then cut onions into teeth shapes.Mix all of your meatloaf ingredients. Form a large oval mound and place on the pan leaving room for the tail to curl next to one side and the head on the other. For the head you form a round dome and a triangle for the snout. I made a little crease in the snout for the upper and lower jaw. Use a picture of a real Opossum for reference. After your shape is looking good you will stick you tail in. Press the meet around it to make sure it stays in when cooked. Do the same with the chicken feet. I had two larger ones I placed in the back and two smaller ones in the front. Then add your onion teeth. Add as many as you like. For the eyes I cut an olive in half and pressed them into the skull. Last I spread catsup all over the top. You can replace this with any glaze you like. Cheese will also give a nice burnt effect. Bake at 350 for one hour.  Step 3: Roast Body Part Veggies. <PIC> To serve with this gruesome meatloaf I chose root vegetables. Beets for bloody hearts, parsnips for sawed bones, and baby carrots for fingers. For the carrots I cut a nail area at the end and slivers on the opposite end for the knuckle. Chop the beats and parsnips. Cover in oil, salt, pepper and minced garlic. Spread on a baking sheet. Bake at 350 for an hour. Step 4: Opossum Meatloaf. <PIC> Surround the meatloaf with your diabolical veggies and serve to whoever dares to eat it!When you cut the tail it leaves a red 'blood' spot from the tail, muahaha. Hope you guys get inspired by it!


Question: How should you shape the meatloaf to resemble an opossum for the dish 'Roadkill Opossum Meatloaf,' and what ingredients are specifically used for the tail and head?

To shape the meatloaf for 'Roadkill Opossum Meatloaf,' form a large oval mound for the body, a round dome for the head, and a triangle for the snout. The tail is made from a beet, which tapers to the root, while the head is shaped from the meatloaf mixture and includes a crease to indicate the upper and lower jaw.<PIC>


Question: What’s the best way to create a light and fluffy coconut cake that’s gluten-free?

Introduction: Coconut Cake. <PIC> This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.If you have any questions about the recipe, please comment below!  Step 1: Ingredients. <PIC> Ingredients¾ cup rice flour¾ cup cornstarch, tapioca starch, or potato starch2 tablespoons coconut flour1 teaspoon guar gum or xanthan gum¼ cup sugar (for refined sugar free version skip the sugar and add ¼ cup more honey instead)½ teaspoon salt1 teaspoon baking powder½ teaspoon baking soda½ cup honey¼ cup coconut oil (not coconut butter)¼ cup butter (for dairy free version use coconut butter or olive oil)1 large egg1 cup coconut milk (from the carton, not the can)1 tablespoon vanilla extract3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)1 tablespoon apple cider vinegar½ cup coconut, lightly toasted in oven  Step 2: Instructions. <PIC> Preheat the oven to 350 degrees F.Grease two 8 inch springform cake pans.Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.Add the melted honey, coconut oil, and butter. Beat until combined.Add the dry ingredients and the lightly toasted coconut. Stir until just combined.Divide the batter evenly between the two cake pans.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.Cool the cakes completely before frosting with frosting of choice.Sprinkle with more toasted coconut.Best served the day it is baked, but you can serve it the next day.


Question: For making 'Coconut Cake,' what temperature should I preheat the oven to, and what preparation is needed for the cake pans?

To make 'Coconut Cake,' you should preheat the oven to 350 degrees F and grease the two 8 inch springform cake pans before pouring in the batter.<PIC>


Question: What are the essential steps for creating a delightful Witches Brew cupcake that resembles a creepy cauldron?

Introduction: Witches Brew, Creepy Cauldron. <PIC> Start by making a basic cupcake. Take off the cupcake case that it was baked in so that you just have the cake.  Step 1: Naked Cake. <PIC> Use a knife to coat the whole cake with a thin layer of buttercream, it doesn't have to be perfect, just coated enough that the icing with grip it.  Step 2: . <PIC> Now colour some ready roll icing with black gel food colouring until it is a good dark black colour and is really mixed in. Put plenty of icing sugar on your work surface and then roll out the black icing into a disc big enough to cover your little cupcake. Smooth the disk of icing over the cupcake and keep rubbing your hands over it until the extra icing sugar and the wrinkles and folds have been smoothed out of it. Trim the extra icing away from the top of the cake so that you have one face open. Next roll a sausage of black icing about 1/2cm thick and then fix it around the open face of the cake to make a lip for the cauldron. It should stick itself on if you are working quickly, if not you may need a little confectioners glue or a little water to help it stick.  Step 3: Adding the Bubbles. <PIC> Using a piping bag and wilton icing round tip number 12, pipe little disks of icing over the top of the cake to look like bubbles. I'm afraid this was my first attempt at icing with a piping bag so forgive the uneven bubble sizes! Next I used some tiny bits of white readyroll icing and made them into little balls then stuck a tiny ball of black in the middle to make them look like eye balls and threw them on top of the bubbles. I then used a little orange readyroll icing and rolled it into tiny sausages to look like fingers and threw them in the cauldron too. At the side I added a little stick of black readyroll icing to look like the big mixing spoon.
Sorry my camera is terrible. Step 4: . <PIC> That's it! Eat and enjoy, but be warned, the boys all loved these cakes but felt the need to flick the little eyeballs at each other *sigh*
Next time I would colour the cake mix with a little green colouring so the colour runs all the way through or maybe push a jelly worm into the middle of the cake.
If making them for grown ups try soaking those gummi bear sweets in vodka over night and they get huge, then cut a little hole in the cake and hide a gummi in the middle of each cauldron.


Question: How should black icing be prepared and applied to the cupcake when making 'Witches Brew, Creepy Cauldron'?

To make 'Witches Brew, Creepy Cauldron,' the black icing should be coloured with black gel food colouring until it reaches a good dark black colour, then rolled out into a disc big enough to cover the cupcake. The disk of icing is then smoothed over the cupcake and trimmed, with a sausage of black icing used around the open face to create a lip for the cauldron.<PIC>


Question: What steps should you take to prepare the tea bag for filling it with crushed cereal when making 'cereal-tea'?

To prepare the tea bag for filling it with crushed cereal when making 'cereal-tea,' you should disassemble the tea bag by unsealing it, paying attention to how it is folded and how the string is anchored. Then, empty the tea, remove the staples and the paper handle, and keep the string.<PIC>


Question: What’s the best way to prepare a vibrant plate of Huevos Benedictos that will impress my guests?

Introduction: Huevos Benedictos (Mexican Eggs Benedict). <PIC>     Try this beautiful and elegant central american version of Eggs Benedict.  Served on half an English muffin fried on one side in chorizo oil, topped with the finely sliced and fried chorizo, sliced avocado a perfectly poached egg, salsa, a silky hollandaise sauce and finally garnished with paprika and chili flakes This simple and straight forward recipe with will wow your friends because of how professional and impressive the final plate looks, and ultimately turn you in to a cooking pro.
         Step 1: Hollandaise Sauce. <PIC> To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. <PIC> once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar  Step 3: Poaching the Egg.. <PIC> Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready  to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.    Step 4: Preparing the Huevos Benedictos. <PIC> Ingredients: 1/2 English Muffin 2 inches of Chorizo 1/4 Avocado sliced 1 Egg poached 1 Tbsp Salsa Paprika and chili flakes to garnish. Fry the half of English muffin in chorizo oil. Picture 1 Place the Fried chorizo sliced on top. Picture 2 Place the Avocado sliced on next. Picture 3 Next place the Poached egg on top. Picture 4 Followed by a tablespoon of salsa. Picture 5 and a ladle full of Hollandaise sauce. Picture 6 Step 5: . <PIC>


Question: What are the steps to prepare the Hollandaise sauce for 'Huevos Benedictos (Mexican Eggs Benedict),' and what ingredients do you need?

To prepare the Hollandaise sauce for 'Huevos Benedictos (Mexican Eggs Benedict),' whisk 1 egg yolk in a large bowl placed over simmering water, then slowly add melted butter while continuously whisking until the mixture thickens. The ingredients needed are 1 egg yolk, 60 g butter, a pinch of salt, 1/2 teaspoon lemon juice, and 1/2 teaspoon vinegar.<PIC>


Question: What specific dry ingredients should I measure in Step 1 for making 'Mutt Chow (Puppy Chow and Trail Mix)'?

In Step 1 of 'Mutt Chow (Puppy Chow and Trail Mix),' you should measure Chex cereal, raisins, pretzels, peanuts, and chocolate candies, and then place them into a large mixing pan and set aside.<PIC>


Question: What’s the best way to craft a delicious witches brew cocktail that captures the spirit of Halloween?

Introduction: Witches Brew. <PIC> Witches Brew
Halloween is looming just around the corner, and I believe it's safe to say that Fall has officially arrived.  Grocery stores are filling their pumpkin inventories, and the Mums are in full bloom.  Oh yea, and all the leaves on the trees are changing colors!  This cocktail, called witches brew, is made with two simple ingredients,  Whiskey and Blood red orange juice.  Nothing says Halloween like blood red oranges right? Or maybe just blood… mwhahaha! [evil laugh]
Brew Some:
2oz Jim Beam Red Stag Straight Kentucky Bourbon (Black Cherry is what I used but after tasting it I highly doubt you can tell the difference)
5oz Blood Red Orange Juice (That's a thing now)
Pour the whiskey into a highball glass filled with ice and add the orange juice on top.  Mix well.  Garnish with an orange wheel and enjoy the witches brew.


Question: What are the two main ingredients in 'Witches Brew' and how should they be combined to prepare the cocktail?

The two main ingredients in 'Witches Brew' are 2 oz of Jim Beam Red Stag Straight Kentucky Bourbon and 5 oz of Blood Red Orange Juice. To prepare the cocktail, pour the whiskey into a highball glass filled with ice, then add the orange juice on top and mix well.<PIC>


Question: After browning the chicken thighs for 'Pressure Cooker Chicken Noodle Soup,' what should I do next with the vegetables?

After browning the chicken thighs in 'Pressure Cooker Chicken Noodle Soup,' you should sauté the veggies by adding in the celery, carrots, and onion. Cook them until the onions are translucent, and then add garlic.<PIC>


Question: What steps should I follow to prepare nettles for cooking in 'The Penultimate Nettle Guide' and how can I safely handle them?

Start by picking off the leaves, wash the leaves and then dry them in a salad spinner or with paper towel. <PIC>


Question: What is the process for creating a rich and flavorful Pedernales River Chili Con Carne?

Introduction: Pedernales River Chili Con Carne V. 2.0. <PIC> Chili Con Carne (Peppers with Meat) is the Official Dish of Texas and as a natural born Texan I would like to think I have a pretty good handle on what makes a good bowl of red.  I have tried MANY different recipes and I have found this to be the best tasting, easy to prepare chili out there. The list of ingredients is short, the preparation is simple and I guarantee your guests will love it.
By the way, you will notice there are no beans in my recipe. True chili does not contain beans. Beans are great on the side but anyone that says beans go in chili is either misinformed or itching for a whoopin.
Here is the list of ingredients:
4 pounds of lean beef, chili or hamburger grind
2 tablespoons of bacon drippings
1 large white onion, chopped
2 teaspoons of minced garlic
3 teaspoons of salt
1 teaspoon of Mexican oregano
1 teaspoon of ground cumin
1 28 ounce can of diced tomatoes
1 15 ounce can of tomato paste
2 cups of boiling water
6 tablespoons of chili powder Step 1: Melt the Bacon Drippings. <PIC> Melt the bacon drippings in a large stock pot over medium heat.
Bacon drippings are a staple here in Texas. They make everything better except for maybe coffee and fruit salad.
If you don't have bacon drippings you can use vegetable oil but your chili won't be as good as it could be. Step 2: Add the Meat. <PIC> When the bacon drippings are melted add your meat.
Brown the meat evenly and then drain off the excess grease. Step 3: Onions and Garlic. <PIC> Add the onions and garlic. Stir frequently and cook until the onions are translucent. Step 4: Dump in the Rest!. <PIC> Add the remaining ingredients and stir well.
The amount and kind of chili powder you add is entirely up to you. We tend to like a lot of heat here in Texas so I usually go with 4 or 5 tablespoons of hot chili powder along with 1 or 2 tablespoons of mild chili powder.
Allow the mixture to come to a boil and then reduce the heat so that the chili simmers. Allow the chili to simmer uncovered for 1 hour stirring occasionally. Step 5: Enjoy!. <PIC> You can eat the chili as soon as it is done but to be honest it is much better the next day after the flavors have had a chance to mellow and meld.
You can eat the chili as it is with perhaps beans and cornbread, Yankee style over spaghetti or perhaps as another classic Texas dish - Frito Pie! Just pour the chili over Fritos and cheddar cheese.


Question: In the process of making 'Pedernales River Chili Con Carne V. 2.0', what steps should I take to prepare the meat after melting the bacon drippings?

In 'Pedernales River Chili Con Carne V. 2.0', after melting the bacon drippings, you should add the meat, brown it evenly, and then drain off any excess grease.<PIC>


Question: In the preparation of 'Almond Halwa,' how do I create the almond paste, and what ingredient should I add to facilitate blending?

To create the almond paste for 'Almond Halwa,' take the peeled almonds and blend them in a blender. You should add 1/4 cup of milk to assist in blending.<PIC>


Question: What is the process for rolling out and shaping the gingerbread pieces for 'Harry Potter - the Weasley's Burrow Gingerbread House,' and what tools do you recommend using?

To roll out and shape the gingerbread pieces for 'Harry Potter - the Weasley's Burrow Gingerbread House,' sprinkle a bit of flour on your dough rolling surface and use two pieces to gauge thickness while rolling out the dough. I recommend using a rolling pin for even rolling, a sharp paring knife for cutting your shapes, and a dull butter knife to add details to the gingerbread pieces.<PIC>


Question: What’s the best way to prepare a healthy single-serving no-bake cheesecake that’s both delicious and guilt-free?

Introduction: Healthy and Delicious Single-serving No-bake Cheesecake!. <PIC> Never feel guilty again for eating buttery or unhealthy cakes! Do not renounce to the pleasure of eating a yummy cheesecake! Here I present you the healthiest cheesecake you will ever find on the internet! I hope you enjoy it! It is so easy and quick to make, it has only six ingredients and you just have to leave it overnight in the fridge and you can enjoy it the next morning (that's an extra point if you are rushing for work or school every morning).Please vote for me in the ''20 minutes meal challenge'' contest! I will appreciate it!  Step 1: . <PIC> Step 1: Gather your tools and Ingredients.Tools:- Hand wisk.- Instrument to make purees. Or you could use a colander to give the cheese a more creamy texture.Ingredients:- Cottage cheese.- Any kind of Milk.- Lemon juice.- Honey or sugar. I mixed them both.- Blueberry, or any kind of berry, jam. I used raspberry and lychee jam.- Crackers, for the base. Step 2: Step 2: Create the Smooth, Creamy Texture.. <PIC> Pass your cheese through the colander and mix it well. Then add 10 ml of milk or so, mix until you reach your desired smooth consistency. Step 3: Step 3: Add Lemon Juice and Honey/sugar.. <PIC> First add your sweetener, I used 1tsp of honey and 1/2 tsp of white sugar. You can adjust this step to taste. Afterwards, pour a few drops of lemon juice, it will condensate the mixture when you place it in the fridge overnight and you will get a cheesecake texture, plus a yummy flavour. Step 4: Step 4: Start Layering. <PIC> Crumble your Crackers and pour your cheese mixture on top of it. Place your jam on the cheese and top it all off with a few crumbles of your crackers! Done!


Question: What steps are involved in achieving a smooth, creamy texture for the cheese mixture in a 'Healthy and Delicious Single-serving No-bake Cheesecake'?

To achieve a smooth, creamy texture for the cheese mixture in a 'Healthy and Delicious Single-serving No-bake Cheesecake,' pass your cheese through a colander and mix it well. After that, add about 10 ml of milk, mixing until you reach your desired smooth consistency.<PIC>


Question: What is the overall process for crafting a delightful gingerbread Tardis alongside the Doctor?

Introduction: How to Make a Gingerbread Tardis (with Doctor). <PIC> Travel through time and relative dimension in space deliciously!
This is a fun project that doesn't require a lot of baking experience.  It's easier than a Tardis cake, for example, and it keeps longer.  It does require a a good bit of working space, but no exotic ingredients.  Everything except the gumdrop on top of the Tardis was already in my kitchen. Step 1: Gather Your Materials. You'll need to make sure you have the following things:
	lots of countertop or table space
	paper stencils-- you'll print these out in the next step
	metal cookie sheets—try to get ones that won’t warp in the oven
	parchment paper
	countertop mixer with dough attachment and whisk attachment
	rubber/silicone spatulas
	frosting bags and tips, or ziplock bags
	candy thermometer (optional)
	masking tape (optional)
	paring knife
	frosting knife or table knife
	scissors
	large cereal box or other light cardboard
	pen/pencil
	measuring cups and spoons
	rolling pin
	large metal mixing bowl, other bowls
	plastic wrap
	spatula
	cooling racks
	hot mitts
	large shallow pan
	whisk
	water
	1 blue gumdrop or jellybean
	toothpick
	heavy items to prop up drying pieces (e.g. canned food or books)Check recipes if you're not sure you have enough of these items:
	eggs
	pasturized egg whites (optional)
	powdered sugar
	gel food colors
	light brown sugar
	unsulfured dark molasses
	nonstick spray or oil
	all purpose flour
	baking powder
	salt
	ground ginger, cinnamon, and cloves
	milk
	vegetable shortening (Crisco) Step 2: Make Your Stencils. <PIC>
	Print out the templates found in this pdf.  For reference, the front elevation and plan view have been included.  Trace the paper templates onto light cardboard and cut them out.  I used a large cereal box.  Remember to label the cardboard pieces so you don't confuse them. Step 3: Make the Gingerbread Dough.
	This recipe worked well for me, but feel free to use your own if you prefer.
	¾ cup unsalted butter
	1 ½ cup light brown sugar, lightly packed
	1 cup unsulfured dark molasses
	nonstick spray or oil
	2 eggs
	1 tablespoon water dry ingredients:
	5 ½ cups all purpose flour
	½ teaspoon baking powder
	4 teaspoons ground ginger
	3 teaspoons ground cloves
	2 teaspoons ground cinnamon
	½ teaspoon salt
	Stir together the dry ingredients in a separate bowl and set aside.  Cream the butter in a countertop mixer with a dough attachment. (You can do this recipe by hand, but only if you’ve got plenty of upper body strength.  A handheld mixer will not be strong enough.)  Beat in the brown sugar and eggs.  Coat the inside of a measuring cup with nonstick spray or a little oil, then measure out the molasses and add it to the mixing bowl.  The oil prevents the molasses from sticking excessively to the measuring cup.  Add the water to the mixing bowl and beat.  Gradually beat in the dry ingredients, stopping the mixer occasionally to scrape down the sides.  The dough should be very stiff, almost like Play-doh.  If it is still too soft and sticky, add another half cup of flour.
Divide the gingerbread dough into 3 flattish patties, wrap them in plastic wrap, and refrigerate for at least an hour (up to two days). Step 4: Make the Gingerbread Pieces. <PIC>
          Preheat oven to 350 degrees and prepare cookie sheets lined with parchment paper.  Roll out ¼ inch thick on parchment paper or a pastry mat, dusting with flour as necessary to avoid sticking.  A quarter inch is thicker than you might normally roll cookies, so use a ruler to check.  Lay templates on dough and cut out with paring knife.  Make sure to cut out the right number of copies of each piece.
Unstick the pieces by sliding the paring knife underneath them.  Use a spatula to transfer the pieces to the cookie sheets with a minimum of distortion.  It is a good idea to segregate small pieces on different cookie sheets than large ones, because of the difference in baking times.  Once the pieces are on the cookie sheets, lay the templates back on top of them to check that they are still the right shape and size.  Use any remaining dough to make anything you like—gingerbread Daleks, K-9, or whatever.
	 Place cookie sheets in preheated oven.  Do not overload the oven with more than 2 cookie sheets, because this will cause uneven heating.  Watch the pieces through the oven door.   Cooking time varies widely from the small pieces to the large ones.  Small pieces are done in as little as 6 minutes, while large pieces could take 20 minutes or more.  Pieces are done when their edges and corners start to darken.  Don’t overcook—you can always put an undercooked piece back in if you have to.

	With the pieces still on the warm cookie sheets, place the templates back on top of them one last time.  Trim the warm gingerbread as needed—once it cools, it will be too brittle.  Once the pieces are solid enough, transfer them to a rack to finish cooling. Step 5: Make the "Glue" Icing.
	Recipe:
	4 egg whites (Use 8 tablespoons of pasturized egg white product if you’re worried about salmonella)
	5 1/3 cups powdered sugar
	gel food colors
	Note:  There is a small, but measurable, risk inherent in using raw egg whites if you plan to eat your Tardis.  This risk is greater for young children, pregnant women, people with compromised immune systems, and the elderly.  Even clean, unbroken eggs can be contaminated inside.  If you’re worried, you can buy pasturized egg whites in a carton, though these may not foam as well.

	Fill the large, shallow pan with 1-3 inches of water and put it on the stovetop on medium heat.  Clean the metal mixing bowl so that there is no grease, oil, or fat inside.  Put the egg whites in the metal mixing bowl, and put it in the pan of water as a double boiler.  Whisk the egg whites constantly for several minutes until they are warm to the touch (if you’re using a candy thermometer, 120-130 degrees Fahrenheit, no more).  Remove the bowl from the heat, put it immediately into the mixer with the whisk attachment.  Starting out slow, build up to high speed.  Beat until whites form stiff peaks (when you pull the beaters out, the whites form sharp, somewhat droopy points like a Tim Burton landscape).  Gradually beat in the sugar.

	Reserve about a quarter of the icing in a sealed container.  Dye the rest dark blue with the gel coloring and put it in an icing bag with a piping tip, or in a ziplock bag with the corner cut off.  Once this frosting dries, it is like plaster, but it is soluble in warm water. Step 6: Assemble Your Tardis. <PIC>
	Assemble your Tardis in a place where you can leave the pieces without fear that they will be disturbed by unauthorized personnel or pets.  As I was making this project, the gingerbread Doctor had to regenerate twice, having twice suffered a horrible fate at the jaws of ravenous dogs.  (On the plus side, eating gingerbread seems to improve a dog’s breath.)

	Gather some heavy items—like cookbooks or canned goods-- to prop up pieces while they set.  You can also use masking tape to help hold pieces until they set.  Look carefully at the plan view diagram to see how to join the pieces, or the Tardis won’t be square.  If you’ve broken any pieces, glue them back together with icing.

	Assembly order:
	1. back+1 side, roof pieces to each other
	2. other side
	3. base
	4. roof
	5. front left
	6. top right
	7. front right door (I left it slightly open)
	8. frame edges
	9. signs
	 Glue the back to one of the sides first using the blue icing.  Pipe a line along the edge and another line inside the angle of the join, like caulk.  Don’t worry too much if icing shows on the outside; that’s why we dyed it blue.  Prop the pieces up and leave them to set for at least an hour.  While you’re waiting, you can start on assembling the roof and decorating the Doctor.  I used masking tape and a pop bottle lid to hold the roof pieces at an angle while they set.

	Once the back and first side have set, add the second side and leave it to set again.  These first few pieces will need the longest setting time.  After these, the Tardis will have a little more stability and you can get away with working faster.  If something is misplaced, it’s better to find out before the glue has set all the way (3 hours, give or take).

	Next, glue the back and sides onto the base and glue the roof on.  Stick the front left panel in place, making sure that there is space for the last pieces to fit in.  Stick on the upper right panel, over the door opening.  Put the door in at the angle you choose.  Stick the upright frame edges in place (consult the plan diagram) and stick the top frame edges in place like lintels.  Allow to set and stick the signs on.       Step 7: Decorate Your Doctor. <PIC> Divide the reserved glue icing into small bowls for different colors, as many as you want for the doctor and his outfit.  Remember to leave some white for decorating the Tardis if you haven’t done that yet.  Keep any icing you're not using sealed so it doesn't dry out.
Use the gel colors to tint the icing.  With gel coloring, a tiny bit goes a long way.  Mix to get the colors you want; for example, combine red and green to get brown.  Ice the Doctor.  For the eleventh Doctor, you’ll need brown for his coat shoes and hair, peach for his skin, red for the fez and his shirt stripes, white for his shirt, a tiny bit of purple for a bow tie, and a smidge of pink for his mouth.  You already have blue for his pants.  I also iced a little piece of toothpick to make a sonic screwdriver for him to hold.  The tip of a toothpick is useful for icing the details on the Doctor, too. Step 8: Turn Your Tardis Blue.
	You may choose to leave your Tardis a traditional gingerbread brown.  If you want a blue Tardis, however, you will need to frost it because the molasses makes the gingerbread dough itself too dark to dye.  This recipe is the kind of frosting you’d get on a supermarket cake, chosen for spreadability, color, and shelf life, so don’t expect it to taste as good as a buttercream. I chose to use frosting instead of the plasticky-smooth rolled fondant that is de rigueur for cakes these days, because the Tardis is wooden and slightly battered.

	Blue frosting for outside of Tardis:
	1/3 cup vegetable shortening (Crisco)
	1/8 teaspoon salt
	2 cups powdered sugar (more or less)
	2 tablespoons milk (more or less)
	Cream the shortening and beat in the salt.  Beat in the milk and gradually add the sugar.  If the consistency isn’t how you like it for spreading, add more sugar or milk as necessary.  Color with gel coloring.  This frosting tends to darken slightly on the surface as it dries.
	Make sure the Tardis has securely set.  To be safe, I let mine dry overnight before I frosted it.  Frost the Tardis with a knife.  If you are more of a perfectionist than I am, you can smooth it with a scrap of parchment paper as the frosting sets. Step 9: Add Decorative Details to the Tardis. <PIC>
	Pipe the windows on with white glue icing.  I did this freehand, but if you are feeling very precise you can make the windows as squares on parchment paper and stick them onto the Tardis once they dry.  Draw the square inset panels onto the Tardis freehand with the dark blue glue icing.  Divide the window panes and write on the front sign with the dark blue icing, too.  Spread dark blue as the background of the “Police Box” signs.  Write “Police Box” on the signs in white.  Glue the gumdrop on top. Step 10: Enjoy!. Have fun explaining to your family members what a Tardis is.  "No, Gramma, it only looks like a phone booth."


Question: What ingredients are needed to make the gingerbread dough for a Gingerbread Tardis, and how should its consistency be described?

To make the gingerbread dough for a Gingerbread Tardis, you'll need ¾ cup unsalted butter, 1 ½ cup light brown sugar, 1 cup unsulfured dark molasses, 2 eggs, and the dry ingredients consisting of 5 ½ cups all-purpose flour, ½ teaspoon baking powder, 4 teaspoons ground ginger, 3 teaspoons ground cloves, 2 teaspoons ground cinnamon, and ½ teaspoon salt. The consistency of the dough should be described as very stiff, almost like Play-doh.


Question: What’s the best way to whip up these delightful Nutella croissants with just three ingredients?

Introduction: 3-Ingredient Nutella Croissants (+ Video!). <PIC> These easy peasy Nutella croissants only required three ingredients!  They're easy and simply delicious!  An added bonus: watch a guided video tutorial!Yield: makes 10 croissants Step 1: Video.  Step 2: Ingredients. - 1 puff pastry sheet- 1 egg (& beat with 1 tsp of water to make egg wash)- 3/4 cup of nutella, softened (use about 1 tbsp for each croissant)


Question: What ingredients do I need to prepare '3-Ingredient Nutella Croissants,' and how should I prepare the egg for the recipe?

To make '3-Ingredient Nutella Croissants,' the ingredients needed are: 1 puff pastry sheet, 1 egg (beaten with 1 tsp of water to create an egg wash), and 3/4 cup of softened Nutella (approximately 1 tbsp for each croissant).


Question: What’s the creative process for crafting delightful Medusa truffles that are both fun to make and eat?

Introduction: Medusa Truffles. <PIC>
Chocolate Truffles that are fun to make and fun to eat! Step 1: Ingredients. * 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
* 4 ounces unsweetened chocolate
* 8 tablespoons unsalted butter
* 1 (14 ounce) can sweetened condensed milk
* White Chocolate spread
* Gummy Worms
* Licorice Whips
* Candy necklace Step 2: Step 1. <PIC>
1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted.
.
2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
3. Mold chocolate into balls, and place on a cookie sheet. Step 3: Step 2. <PIC>
Place each truffle onto a stick and cover in white chocolate spread.
Cut apart the candy necklace and use the candy to make eyes. Step 4: Step 3. <PIC> Cut a small piece of licorice to use for a mouth.
Place worms on the heads of your truffles to create your Medusas.
Freeze for 30 minutes so worms take on a life of their own.
Enjoy!


Question: What is the process for whipping up a batch of delicious apple oat protein pancakes?

Introduction: Apple Oat Protein Pancakes. <PIC> The best breakfast!!! Full of protein! Gluten Free! No sugar, flour, butter, or oil! And of course, delicious!!  Step 1: Apple Oat Protein Pancakes. <PIC> Ingredients1 scoop MTS Caramel Sutra whey (30g)1/4 cup quick oats (20g)2 T unsweetened applesauce (30g)3 T egg substitute (46g)2 T unsweetened almond milk (30ml)1/2 t cinnamon1/2 t baking powder1/2 small apple (25g) feel free to use more!sweetener if desired Instructions Mix all ingredients except appleCut apple into small pieces and add (I remove skin)Let batter sit for 5 min (will thicken)Coat pan with nonstick spray and cook on medium to low heat NotesFeel free to try other flavors of protein powder (vanilla, cinnamon, peanut butter...)Real eggs and any kind of milk will work**This entire stack is only 250 calories 3F 24C 28P****Order MTS whey:Tiger Fitness  http://bit.ly/1LihEWz  Use code KIM to save 5% on all MTS products (must spend $49)MTS Nutrition  http://bit.ly/1rf025v  Use code KH30 to save 30% on your total order!


Question: When making 'Apple Oat Protein Pancakes,' which ingredients should be mixed together, and how should the apple be prepared before adding it to the batter?

For making 'Apple Oat Protein Pancakes,' all ingredients except for the apple should be mixed together. The apple should be cut into small pieces and added to the batter after mixing, with the skin removed if desired.<PIC>


Question: What’s the best way to prepare a delicious bread and mitre box dish for perfect slicing?

Introduction: Bread and Mitre Box. <PIC> Slicing bread has never been more perfect with mitre box, that can also be used as a cutting board and a serving tray. Miter box to help you cut thinner, more consistent slices.  People with disabilities can greatly facilitate slicing bread. Mitre box is also ideal for eggplant, squash, cheese, or almost any other sliceable food that'll fit into it. You can build your miter box, it's easy, consisting as it does of only three pieces – front, back, and bottom. There is my tutorial: https://www.instructables.com/id/Cheap-mitre-box/


Question: What are the three main components needed to build the mitre box for slicing bread?

To build the mitre box for slicing bread, you need three main components: the front, back, and bottom.<PIC>


Question: When preparing 'Gluten-Free Garlic Rice With Chickpea Lentils Chutney,' how long should I pressure cook the broken rice, and how does that time compare to cooking normal whole rice?

When preparing 'Gluten-Free Garlic Rice With Chickpea Lentils Chutney,' you should pressure cook the broken rice for about 3 to 3-1/2 minutes. This is approximately 3/4th of the time needed for normal whole rice, which typically takes about 5 minutes to cook.<PIC>


Question: What is the process for crafting faux ang-kak at home using basic ingredients?

Introduction: How to Make Faux Ang-kak. <PIC> ang-kak, also known as red rice, is  is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus . I've actually only tried this once, but have found it hard to find ever since. if your on a budget, or just feeling a tad bit creative, you can make red rice at home. The good thing about this red rice is that its easy to introduce to the family, because its not something completely new.  Plus, its super cheap! You will need:
2 cups of rice
4 cups of water
a pot
8 drops of food coloring(red)
1 drop of food coloring(blue)
white pepper
marjoram leaves(dried) Step 1: Step 1. <PIC> measure out your rice and water. the general rule is 2 cups of water to every 1 cup of rice. since im useing two cups of rice, I'll use four cups of water Step 2: Step 2. <PIC> put your water in the pot, along with a dash of the seasonings and all the food coloring. you want a purpleish color to the water, but it should still be pretty red. boil the water until it begins to boil, then add your rice, and turn your flame down to a low heat. Step 3: . <PIC>
this is what you water should look like Step 4: Step 3. <PIC>
when your rice is finished, fluff and let stand for a few before serving. Enjoy!


Question: What should you do after your rice is finished cooking when making 'how-to-make-faux-ang-kak'?

After your rice is finished cooking for 'how-to-make-faux-ang-kak,' you should fluff it and let it stand for a few before serving.<PIC>


Question: What is the best way to create a delightful vintage meringue that will impress everyone?

Introduction: Perfect Vintage Meringue . <PIC> I found an old meringue recipe in my cookbooks and have been using it since. I make various types of meringue topped pies as well as meringue cookies. this is from a 1957 family circle cookie cookbook. Step 1: Age Your Eggs, Get Ingredients Ready. <PIC> Ingredients : 2 egg whites 1/2 teaspoon cream of tarter1/8 teaspoon salt1 cup POWDERED sugar1/2 teaspoon vanilla  Step 2: Start Making Meringue. <PIC> place egg whites, cream of tarter and egg whites into a bowlbeat until foamyadd sugar slowly 1 teaspoon at a time gradually while beatingcontinue until it forms Stiff peaks stir in vanillaFor meringue cookies:spoon meringue unto cookie sheet like above picture, you can use a piping bag for this. Step 3: Bake Your Meringue. <PIC> here's the fun part:for meringue cookies: cook them low and slow..200 degrees for 3 hours works best for me, I like them really dry, too high can create a toasted look and taste to your meringues.for meringue topping on pie : pipe unto pie and cook at 300 degrees  for 20 min or hotter if you want it more toasted. for extra meringue help and some macaroon links check out my blog on the subject here.http://momsorganicbohofoodfun.com/2015/05/15/meringue-troubleshooting-and-macaroon-help/


Question: What is the process for starting the meringue when making 'Perfect Vintage Meringue' after preparing the ingredients?

To start making 'Perfect Vintage Meringue,' place egg whites and cream of tartar into a bowl, and beat until foamy. Then, add sugar slowly, one teaspoon at a time, while continuing to beat the mixture. Continue until it forms stiff peaks, and finally stir in vanilla.<PIC>


Question: What are some effective ways to neutralize spiciness when it becomes overwhelming in your mouth?

Introduction: How to Neutralize Spiciness in Your Mouth. <PIC> This is a guide on how to get rid of the heat in your mouth when it becomes unbearable to deal with. This contains one of the most effective methods to get rid of a lot of spiciness with little use of beverages. Step 1: Understanding Spiciness. <PIC> Spiciness is commonly related to peppers, but it can also be caused by other foods and is consistent with more acidic foods. Although acidic foods are not always spicy, a majority of spicy foods are acidic. There is a measurement of capsaicin in peppers and what it takes to dilute it with water. The numbers on the Scoville scale are equivalent to how many cups of water it takes to dilute the capsaicin in the specified food. So when a pepper reaches 300,000 Scoville units... it becomes hopeless to dilute the capsaicin with water. This is especially difficult due to the fact that capsaicin is an oil and water mainly just moves it around. That is where other liquids and beverages come in handy in neutralizing the capsaicin.For a more public setting solution go to step four! Step 2: Neutralizing Spiciness for the Lactose Tolerant. The most common go to for getting rid of the heat (aside from water) is milk. Some people believe that if they drink enough milk they can get rid of the burn, but instead of destroying it... they just move it to their stomachs. The method I know of may not be the most polite, but it will stop the burn. The method I use is quite simple and effective as long as you follow these steps:1. Fill your mouth partway up with milk2. Swish the milk around to mix it with the heat3. Spit it out instead of swallowing it4. Repeat these steps up to 4 timesThe most it ever took me to do this was 2 times. However, the results may not be the same if you eat a Bhut Jolokia (Ghost pepper) when you can barely handle a Jalapeno.Go to step three if Lactose Intolerant! Step 3: Neutralizing Spiciness for the Lactose Intolerant. The concept is the same as that of milk, but the steps are slightly different:1. Put about a teaspoon of white sugar into your mouth2. Let your saliva dissolve the sugar3. Swish the liquid around your entire mouth4. Spit the liquid out5. Repeat this process up to four timesSame rules apply as the milk. Step 4: Neutralizing Spiciness in a Public Setting. If you happen to run into a spicy food problem at a restaurant you will not want to be spitting out liquids. Here are the steps for anyone to take in such a scenario:1. Bring some sugary gum with you2. Chew the gum for a few minutes (at max)3. As you would normally do with gum... spit it out discreetlyI hope this has been an informative Instructable. Good luck and have fun in your spicy food adventures!


Question: What specific method should lactose tolerant individuals use to neutralize spiciness in their mouths with milk?

Lactose tolerant individuals can neutralize spiciness in their mouths by filling their mouth partway with milk, swishing it around to mix it with the heat, spitting it out instead of swallowing, and repeating these steps up to four times.


Question: What’s the best way to prepare a delicious batch of oven nachos with a perfectly melted cheese topping?

Introduction: Oven Nachos. <PIC> My boyfriend and I make nachos a lot, and we tend to use the microwave... but recently, I have decided that the oven is the ultimate way to do it. The microwave gives you overcooked, rubbery cheese and lots of hot spots.
Doing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm.
And it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand! Step 1: What You'll Need:. <PIC>
		plate of tortilla chips
		beans or meat of choice
		diced veggies
		two handfuls shredded cheese
		a broiler or oven set to 375 F
		an oven safe plate
You can change this stuff up a ton! As far as the tortilla chips, I like using round ones because they're more bite-size. But we've even used doritos as tortilla chips. Sometimes I'll do refried beans, and sometimes I'll just use black beans. Shredded chicken, ground beef and chorizo are my favorites on nachos. And as far as veggies, I always use lots of red onion, fresh jalapeno, and bell pepper. Pickled jalapenos work well and give the nachos a wonderful vinegar-y kick. Cheese is up to you - we normally use cheddar because it's what we have on hand. Step 2: Veggies!. <PIC> Dice your veggies up and put them all over. I'd say I use a couple tablespoons of each. The more the better, honestly. Make sure they're distributed evenly.  Step 3: Meat or Beans... or Both.. <PIC> Now add your proteins! I like to heat up meat or refried beans up before I put them on. It'll make the refried beans easier to deal with, and make sure the meat is nice and warm.  Step 4: Add the Cheese!. <PIC> I like to do at least two handfuls of cheese. Just keep going until it looks like a good amount for you.
You want it to be nicely covered, but not drowning in it. Step 5: Broil or Bake!. <PIC> Broiling is the best method. I have a gas oven with the broiler in the bottom and it takes only a minute or two for the nachos to be done. If you have an electric oven, it will take a wee bit longer to broil. Just don't walk away, and set the timer for a minute at a time and check after every minute.
In a preheated 375 F oven, it will take closer to 5 minutes.
You just want the cheese to be fully melted, but not browned. Once it's starting to brown you're on the way to burnt city. :D
These are awesome served with sour cream or guacamole. (Need a guacamole recipe? I've got one!) We like to mix a little hot sauce into sour cream - it's especially good that way!


Question: For making 'Oven Nachos,' how should the vegetables be prepared before adding them on top?

For making 'Oven Nachos,' the vegetables should be diced up and evenly distributed over the tortilla chips. It's recommended to use a couple of tablespoons of each vegetable, with an emphasis on using more for better flavor.<PIC>


Question: In the process of making 'Maple Syrup Butter Cups,' how should the butter be prepared and what should you do after adding the maple syrup?

In making 'Maple Syrup Butter Cups,' the butter should be taken at room temperature, spooned into mini paper liners, and spread to cover the bottom and sides. After filling the cups with real Canadian Maple Syrup, they should be placed back in the freezer to harden.<PIC>


Question: What are the key steps to creating delicious and spicy rosemary thins?

Introduction: How to Make Simple & Spicy Rosemary Thins. <PIC> For me, rosemary always tastes so homely. That may sound a little strange but I feel it’s almost like the herb equivalent of that winter ‘sitting in front of the fire with a mug of soup’ feeling. I don’t know what it is but I just love it. Like a herby hug! These gorgeous Spicy Rosemary Thins are the perfect snack when you're feeling peckish, plus they’re super duper easy & quick to make!Here is what you will need to make approx 25 – 30 Spicy Rosemary Thins. 1 tbsp Fresh Rosemary1/4 tsp Chilli Flakes100g Plain Flour100 g Unsalted Butter, Room Temp100g Extra Mature Cheddar Cheese, Finely Grated1 tsp Baking Powder1/2 tsp Salt Step 1: To Make the Dough. <PIC> Finely chop together the rosemary and chilli flakes.In a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.Pulse until it just comes together to form a dough. Step 2: Roll & Chill. <PIC> Tip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.Using the paper as an aid – roll it up into a round log then press the ends in to fill any gaps.Place this in the freezer for 25 minutes to chill. Step 3: Slice. <PIC> Meanwhile, preheat your oven to 180°C/Fan 160°C & line a baking tray with baking paper or a silicone baking sheet.When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick. Step 4: Bake. <PIC> Place the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.Put your Spicy Rosemary Thins into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges. Step 5: Tadah!. <PIC> Leave them on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)These Spicy Rosemary Thins would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure. And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!For more awesome step by step recipes, check out  www.kitchenmason.com


Question: What are the steps to prepare the dough for making 'Simple Spicy Rosemary Thins'?

To prepare the dough for 'Simple Spicy Rosemary Thins,' finely chop together the rosemary and chilli flakes, then add them to a food processor with flour, butter, cheese, baking powder, and salt. Pulse the mixture until it just comes together to form a dough.<PIC>


Question: What are the essential steps to create a delightful birch sap wine from scratch?

Introduction: Birch Sap Wine. <PIC> It is said that the sap of birches has many virtues. My (vain) grandfather smeared it on his head to prevent hairloss and it is generally believed that it is an excellent treatment for poor health, as a revitalising tonic etc. It is a watery substance, slightly sweet with a silky taste. It is also used to make excellent wines. Birch sap is harvested at the end of winter by the end of February, early March when the first buds start to swell. The harvesting period is short: about two weeks, so if you want to do this you will need to keep a close watch on nature. The recipe I used is taken from an old book by the excellent J.C.C. Berry. Wine making is not difficult; just make sure you work very clean with sterilised equiment. See my instructable on making rose hip wine on this subject.  Step 1: What Will You Need?. <PIC> You will need the following stuff. Most can be found in your shed and local supermarket, the rest is bought from a specilised wine makers shop. Quantities are for 5 litres, scale up or down as needed.A hydrometer  Waterlock(s)  measuring glass  a cork or plug with a hole in it  a hard-plastic or glass pipe, 5-10 cm that snugly fits in the hole in the above cork  A tube, 100-150 cm. The diameter should fit the above pipe  A drill with the same diameter as the small end of the cork  A drilling machine (or hand drill) you can take out in the field  Yeast (we will make a white wine, so can use e.g. Elzas style yeast)  Yeast nutrient  1500 g. sugar, 500 g. raisins, 2 lemons, 2 oranges (use organic raisins, lemons & oranges, you do not want chemicals in your wine)  Something to sterilise your equipment, I use sulphite.  A vessel, large bottle or Demijohn for collecting & fermenting. Actually: it helps to have two/three since you will need to rack off the wine a few times while clearing. You can also use food-grade plastic buckets for this; you can probably get them at a local snack bar or restaurant, they use them for sauses. Make sure you get the lid as well. Drill a small hole in the lid to connect the waterlock; make sure the waterlock is not leaking. A large (soup) pan  5 litres of Birch Sap. Step 2: Collecting Your Sap. <PIC> So you will need to collect 5 litres of birch sap! As said before: the time to do this is when the first buds start to swell, late February, early March. Look for a period without frost. Frozen liquid will expand and can break your bottle. Look out for large and healthy trees with a diameter of at least 25 cm. Remember that you rob the tree of vital nutrients, so keep it reasonable. Do not harvest more than 5 litres from one tree and treat the tree with respect. There are two ways of collecting. The first is by cutting off the end of a branch and shove a bottle over it. Tie the bottle to the branch and you will see the sap dripping down almost immediately. This is nice for small amounts, and we need at least 5 litres. This is how you go about: prepare the tube by connecting the pipe and cork. The cork will go into the tree. Clean a large bottle and connect the other side of the tube to the bottle. On the photo you can see I use a rubber cap used to put a waterlock on a bottle; this works perfectly. Drill a shallow hole in the tree, point your drill slightly upwards; you want the sap to flow down. The height should be higher than the bottle you use; sap flows down, remember? There is no need to drill deeper than 2-3 cm since the sap flows just below the bark. Put the cork in the hole you drilled, make sure it fits tightly. Make sure everything is steady; make sure the bottle cannot be toppled over by cattle or wild animals. Leave and come back the following days to see the progress. After a few days (the sap will flow surprisingly fast!) the bottle will be full. Take the cork out of the hole and plug it firmly with a piece of wood; you may need a hammer for this. This is important since the tree can literally bleed to death if you don't do this. Actually: a few weeks later you will notice that the tree you tapped from will grow leaves 2-3 weeks later than trees you did not tap from. Say thank-you to the tree and take the birch sap home and put it in a dark cool place.  Step 3: Make Wine. <PIC> Mix the yeast with a cup of luke warm water and let it rehydrate for 2-3 hours on a warm spot  Chop the raisins finely  Peel the lemons and oranges, remove all the white stuff from the fruit and squize out al the sap.  Heat the birch sap to at least 90 C (or cook, I don' t cook it since I want as mucb flavour as possible) add the lemon/orange peel and sugar, make sure the sugar dissolves. Do this for 20-25 minutes. Take a sample and weigh it with the hydrometer. Ideally you should read around 1080. When below: add some sugar. When above: prepare for a sweet wine or add water/sap. You can do this in batches if your pan isn't big enough; make sure you cover the vessel/bottle thoroughly every time to prevent polution by wild yeasts and other vermins.Put the chopped raisins in the vessel/bottle you will use for the fermentation, pour the liquid over it. Make sure the bottle is filled no more than 50%. The fermentation will produce froth that can come out through the waterlock creating a mess. You do not want that. You may want to use multiple vessels for this stage, when the fermentation is out of its "wild" phase you can mix them together.  When the temperature of the liquid matches the temperature of the rehydrated yeast, pour the yeast in the liquid, add the yeast nutrient.  Close the vessel(s), add waterlock and let the fermentation begin!  When the fermentation slows down you rack the wine off leaving all the rubbish in the first vessel. When there are no more bubbles in the waterlock you weigh the wine again. For a dry wine your hydrometer should read around 990. Higher means more sugar is left, resulting in a sweeter wine. Do this every two months untill the wine is perfectly clear. Make sure you leave no more than 2-3 cm under the rim of the bottle to avoid oxydation. Use any good white wine available to top off when necessary.   Bottle the wine, leave to mature for a few months and enjoy with your friends!


Question: What ingredients and materials do I need to prepare for making 'Birch Sap Wine,' and how much birch sap is required?

To prepare for making 'Birch Sap Wine,' you will need a hydrometer, waterlock(s), measuring glass, a cork or plug with a hole, a hard-plastic or glass pipe, a tube, a drill, yeast (e.g., Elzas style yeast), yeast nutrient, 1500 g of sugar, 500 g of raisins, 2 lemons, 2 oranges, a sterilising solution (like sulphite), and one or more fermentation vessels such as Demijohns. Additionally, you will require a large soup pan. The total amount of birch sap required is 5 litres.<PIC>


Question: What are the essential steps to create a delicious ranch chicken in a crock pot?

Introduction: Ranch Chicken . <PIC> just curious how it would taste , I remember finding the recipe a while back and the recent cold and rainy weather made me think to try it .  Step 1: Crock Pot Ranch Chicken . <PIC> I cant stress enough how much i love crock pot liners!for this recipe you need 3 chicken breast 1 can cream chicken1 pack ranch dressing1 pack italian seasoning1/2 (4oz) cream cheese Step 2: Prep . <PIC> Prepping takes almost a whole 5 minutes so better be ready for long wait times. ! I cubed the chicken dumped into the pot , Mixed the ingredients in a separate bowl (NOT the Cream cheese that comes in later. ) , then poured over chicken cubes.  Step 3: Cook . <PIC> cook on high for 2-3 hours (low 4-5)Just before you are ready to eat add half a block of cream cheese , Stir it in , let rest . drink a small amount of wine while you wait. I will be adding some white rice to this . (not pictured ) Step 4: Prepare Your Mouth for the Awesomeness . . <PIC> it's a tiny bit salty but all in all not a bad dish . might try adding a little water next time to thin it out ( maybe a 1/4 cup ) but all in all this will be a fine meal tonight .


Question: What steps should be taken to prepare the chicken for the 'Ranch Chicken' dish, and which ingredients need to be mixed separately before adding them to the chicken?

To prepare 'Ranch Chicken,' the chicken should be cubed and placed in a pot. The other ingredients, which include the cream of chicken, ranch dressing, and Italian seasoning, should be mixed in a separate bowl before being poured over the cubed chicken.<PIC>


Question: What is the best way to prepare a delightful carrot cake that you can share with friends?

Introduction: Sharing Is Carrot Cake. <PIC> Here's a rich, warm and comforting cake to have with friends, or save for yourself. The classic recipe gets some fresh updates, but retains that nostalgic taste that all carrot cake fans can appreciate. The recipe takes a bit of love, but it's well worth it in the end. Step 1: Ingredients. <PIC> Gather your ingredients: 3 medium tart apples (like Granny Smith or Pink Lady), peeled and diced (about 3 cups when diced) 3/4 cup dates, diced (about 6 ounces or 170 grams) 1 cup water 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup light brown sugar 1/4 cup white sugar 1/2 cup canola oil 1 tablespoon tapioca flour 2 cups cake flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups grated carrots (about 6 medium, 13 ounces or 390 grams) 3/4 cups chopped pecansAnd for the Icing: 2 1/2 cups icing sugar 3 tablespoons orange juice 1 tablespoon coconut oil, melt Step 2: Dateable Applesauce. <PIC> Combine apples, dates, water, cinnamon, ginger and cloves in a saucepan. Turn to medium heat, cover and simmer for half an hour, or until most of the water is gone. Step 3: Make the Sharing Is Carrot Cake. <PIC> Preheat oven to 350˚F (175˚C). Grease an 8″ x 8″ baking pan and line the bottom with parchment paper. In a medium bowl sift together the flour, baking powder, baking soda and salt. In a large bowl combine the brown sugar, white sugar, oil and tapioca flour. Whisk vigorously for 2 minutes until smooth and creamy. Stir in the applesauce you made in step 2. Stir in the dry ingredients until just combined, and then fold in the carrots and pecans. Step 4: Bake the Sharing Is Carrot Cake. <PIC> Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing. Step 5: Icing on the Sharing Is Carrot Cake. <PIC> For the icing, whisk together the icing sugar, orange juice, coconut oil and almond extract until smooth and free of lumps. Pour over the cooled cake and spread evenly over top. Step 6: Variation. To mix it up (and cut down on some time), try replacing the apples with 1 1/4 cup unsweetened applesauce and add the cinnamon, ginger and cloves to your flour mixture. Mix in the chopped dates with the carrots and pecans.


Question: What ingredients are combined in the saucepan during Step 2 of making 'Sharing Is Carrot Cake,' and how long should they be cooked?

In making 'Sharing Is Carrot Cake,' the ingredients combined in the saucepan during Step 2 include apples, dates, water, cinnamon, ginger, and cloves. They should be cooked on medium heat, covered, and simmered for half an hour, or until most of the water is gone.<PIC>


Question: What is the purpose of halving the hardest and least ripe cherries when making 'Cherry-Plum Tarts for a Wannabe Fancy Pants'?

The purpose of halving the hardest and least ripe cherries when making 'Cherry-Plum Tarts for a Wannabe Fancy Pants' is to ensure that they can withstand the heat during baking. Additionally, these halved cherries should be coated with a layer of sugar for aesthetic appeal.<PIC>


Question: When boiling coconut milk for 'Coconut Milk Ice Cream,' what ingredients do I need to add, and how can I adjust the sugar to my personal taste?

When boiling coconut milk for 'Coconut Milk Ice Cream,' you need to add one cup of sugar and cashew nut powder to the milk. You can adjust the sugar to your personal taste by tasting a sample of the coconut milk and adding more sugar as desired.<PIC>


Question: For the 'Turkey Chili and Meditation' recipe, how can I tell when the turkey and onions are properly cooked?

In the 'Turkey Chili and Meditation' recipe, the turkey and onions are properly cooked when they both have turned a light brown color.<PIC>


Question: What’s the delightful process for crafting a chocolate tray filled with various soft-centered treats?

Introduction: Chocolate Tray. <PIC> Most of the chocolates are soft-centered chocolates. Step 1: Little Beads Buttons. <PIC> These are the only non soft-centered chocolates on the tray :) Super easy and super quick to make. All you need, to make at least 5 buttons50 gram milk chocolateLittle BeadsRound bottom chocolate moldMelt chocolate in microwave, at 30 seconds intervals, stirring each timePlace little beads on mold's cavities and pour melted chocolate covering the beadsChill until harden and unmold Step 2: Nutella Cream Chocolates. <PIC> 100 g dark chocolate (or semisweet or bittersweet)Filling (this is a base creamy filling that you can flavor as you wish either with food flavoring or homemade jam/custard/preserves):700 g soft curd cottage cheese, either homemade or store bought 1 envelope vanilla sugar (at No Frills or Safeway)  a couple drops of lemon oil 10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds  5 tbsp icing sugar  Beat everything in a mixer until creamy then chill in the fridge for half hour before usingMix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combinedMelt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutesFill up cavities with Nutella mixture and pour melted chocolate Chill until harden. Step 3: Double Chocolate Cranberry. <PIC> Dried cranberries, as many as you'd like to make100 g dark chocolate or milk chocolate100 g white chocolate chipsMelt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutesDrop a cranberry into each cavity and pour chocolate chips covering itChill in freezer for 15 minutes Step 4: Dark Chocolate With Lemon Creme. <PIC> 100 g dark chocolateFrom the previous creamy filling base, take about 1-2 tbsp and add a pinch or two grated lemon rind and mixMelt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutesFill up cavities with filling and pour more chocolate on topChill in the freezer for 15 minutes Step 5: Chestnut Filled. <PIC> 100 g white chocolate chips Enough of chestnut puree Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutesFill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes


Question: When preparing the melted chocolate for the Nutella Cream Chocolates in 'Chocolate Tray,' what steps should I follow before filling the molds?

To prepare the melted chocolate for the Nutella Cream Chocolates in 'Chocolate Tray,' you should pour it into the mold and then tap the mold upside down to remove any air bubbles. After that, chill the mold in the freezer for 5 minutes to allow the chocolate to set.<PIC>


Question: What is the best way to create rich chocolate cupcakes topped with whipped buttercream and a fresh strawberry?

Introduction: Rich Chocolate Cupcakes With Whipped Buttercream Frosting and a Strawberry on Top. <PIC> These cupcakes are never fail and completely delicious whether you choose to go the store bought or homemade route. Keep reading to find out how to make them homemade!Ingredients:  FOR CAKE; 3/4 cup of sugar,1/2 cup of water, 2 tablespoons of unsalted butter, 2 large egg yolks, 1/2 cup of cake flour, 1/3 of unsweetened cocoa, pinch of salt, 3 large egg whites, 1 teaspoon of baking powderFOR FROSTING; 3 tablespoons of powdered sugar, 1 cup of heavy cream, 1/2 teaspoon of vanillaFOR TOPPING: Strawberries cut across or you're preferred topping Step 1: The Cupcakes. To make the cupcakes is super easy you want to start by setting the oven to 350 degrees and place all your cupcake liners into the muffin tin. Next you want to start by whisking together all your wet ingredients (egg yolks, egg whites, butter, and water) in one bowl and mixing all the dry ingredients (cocoa powder, sugar, cake flour, baking powder, and salt) in another. Gradually add your wet ingredients to the dry and stir in completely. Pour the mix into the cupcake liners, filling them 2/3 full. Pop them in the oven for 18-20 minutes, or until a toothpick comes out clean. Step 2: The Frosting. While your cupcake are cookie you'll want to get started on your frosting. To make the frosting use either a standing mixer or a hand mixer. Pour all the ingredients into a bowl and mix until it thickens up. store in the refrigerator until use. Step 3: Frosting and Topping. Now that the cupcakes have come out you're going to want to let them cool completely before frosting. Once cooled take a knife and cut out a circular hole in the center of the cupcake that goes about halfway through the cupcake. Then take your frosting and transfer it to a Ziploc bag and cut of the tip of the bag to create an icing bag. Fill the holes with frosting and then frost the cupcakes as you normally would do. Top with a strawberry or whatever you want and enjoy!


Question: What’s the best way to prepare a delicious tiger pumpkin pie with that eye-catching stripe design?

Introduction: Life of Pumpkin Pie (aka Tiger Pumpkin Pie). <PIC> To celebrate Pi Day this year I opted for a pumpkin variety of pie, but took it one step further: tiger stripes. Yes, I'm referring to Yann Martel's book-cum-movie, "Life of Pi". I don't have a pastry chef's flair for presentation, unfortunately. I'd love to see if this can actually look like tiger stripes. If you try it, please share pictures of your attempt! Step 1: Ingredients. <PIC> Gather the ingredients:1 9" pie crust (see Step 2 for a recipe... or get one from the store)Filling:1 can (18 ounces or 540 ml) pumpkin pie filling*1/3 cup evaporated milk2 eggs1/2 tsp cinnamon1/4 tsp salt1/4 tsp ginger1/8 tsp allspice* your can of pumpkin may have a different recipe, feel free to use that... I won't judge.Topping/Tiger Stripes:7 tablespoons all purpose flour, plus more for rolling 2 tablespoons cocoa powder 2 tablespoons white sugar 1/8 teaspoon baking powder2 teaspoons vegetable oil 1 medium egg 1/8 teaspoon pure vanilla extract1 tablespoon icing sugar, for dusting Step 2: Pie Crust (optional). <PIC> (Skip this step if you already have a pie crust)Sift together 6 cups all purpose flour, 1 tablespoon white sugar and 2 teaspoons salt. Cut in 1 pound Tenderflake lard (cubed and chilled) and 1/2 cup butter (also cubed and chilled) with a pastry cutter or a pair of butter knives. Once the mixture is crumbly, slowly mix in 1 cup of cold water and 1 tablespoon of lemon juice until the mixture forms a ball. Be careful not to over mix. Divide into four portions. Roll each into a ball, wrap with saran wrap and refrigerate for 30 minutes. Store the unused dough in the freezer for up to 2 months.When ready to make pie, roll out the dough on a lightly floured surface until it's slightly larger than the pie tin. Carefully lift it into the tin. Lift the edges so that the dough fills the corners. With a sharp and damp knife, cut off the excess dough. Pinch the edges as you'd like for decorative effect. Step 3: Blind Bake the Pie Crust. Preheat oven to 425˚F.Put aluminum foil over the pie crust, ensuring to cover the edges. Fill to the brim with pie weights, dry beans or pennies. Bake for 10-15 minutes until the crust looks just golden. Carefully remove the pie weights. Return the crust to the oven for 5 minutes so that the bottom can cook a bit more.Remove from oven and allow to cool for 10 minutes.Lower the oven's heat to 350˚F. Step 4: Pie Filling. <PIC> In a medium bowl, stir together the pumpkin pie filling, evaporated milk, eggs, cinnamon, salt, ginger and allspice. Mix until smooth. Pour into the prepared pie crust. Step 5: Topping. <PIC> In a medium bowl, sift together the all purpose flour, cocoa powder, sugar and baking powder. In a separate bowl mix the vegetable oil, egg and vanilla. Add the wet ingredients to the dry and stir together. The mixture might be a bit moist, but should still form into a ball. Roll out onto a lightly floured surface to about 1/8" thick. Using a very sharp knife, cut tiger-like stripes. Place the stripes on top of the pumpkin filling.Bake for 25-30 minutes in the 350˚F oven. When done, allow to cool completely, then sprinkle the part not covered by stripes with icing sugar to look like a tiger's tummy. Serve and enjoy.


Question: What ingredients are needed to prepare the filling for 'Life of Pumpkin Pie (aka Tiger Pumpkin Pie),' and how should they be combined?

In a medium bowl, stir together the pumpkin pie filling, evaporated milk, eggs, cinnamon, salt, ginger and allspice. Mix until smooth. Pour into the prepared pie crust.<PIC>


Question: What steps should I take to brew the tea for making 'How to Grow a Kombucha Scoby (mother)' and ensure it cools to room temperature before adding the store-bought kombucha?

To brew the tea for 'How to Grow a Kombucha Scoby (mother),' bring 7 cups of water to a boil, then stir in 1/2 cup of sugar until it dissolves. After that, steep the tea bags in the mixture and allow it to cool to room temperature, which should be between 68-75 F (20-23 C). Use an instant read thermometer to check the temperature.<PIC>


Question: What are the main steps involved in making the refreshing Summer Coolant Salad?

Introduction: Summer Coolant Salad . <PIC> Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant  Salad. Pasta gives body to the salad, peanuts give the salad a nice  crunch; whereas, the rest of the ingredients enhance the taste of the  dish. It is refreshing and at the same time very nutritious. Step 1: Collect Your Ingredients. <PIC> 2 cups cold cooked durum wheat pasta (I’ve used Chifferi Rigati), 1 cup sweet corn kernels, A handful of fresh mint leaves, ½ cup finely diced cucumber, 1 finely chopped de-seeded green chili, 2 tbsp crushed peanuts (add more if you like), ½ cup curd, chili flakes, freshly ground black pepper, salt for seasoning, juice of 1 lemon Step 2: Prepare the Dressing. <PIC> Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil.  Step 3: Combine Well. <PIC> Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well. Enjoy!


Question: What are the steps and ingredients to prepare the dressing for 'Summer Coolant Salad'?

To prepare the dressing for 'Summer Coolant Salad,' add curd and mint leaves into a mixer grinder and blitz them together. During this process, also include a little seasoning, as well as lemon juice and 1 tsp of olive oil.<PIC>