Introduction: Hollyhock Salad Dressing . <PIC> If you know anyone who grew up before the 60's, I am sure they have seen or have made the Hollyhock flower dolls at Bar-b-ques and family picinics. I read that edible flowers were very popular during the victorian era here: http://voices.yahoo.com/edible-flowers-decorate-pl... Hollyhock flowers are edible if grown organically. I found an interesting Hollyhock salad dressing recipe that I had to try! I decided to make it sunshiine style using organic edible hollyhock flowers and by making a thicker version of the recipe. The recipe came from Cortes Island, British Colombia (Canada), It is a retreat center and can be found in the cookbook Hollyhock Cooks.I read an article that Hollyhock dolls were made as early as the 1620's but I think it is possible they were made before that. If any of you old timers have any information about Hollyhock dolls I would love to learn more about how they were used and their origin. This instructable will show you how to make Sunshiine's version of  the Hollyhock salad dressing from Hollyhock Cooks. These instructions are for how to make the Hollyhock dressing ( not the salad or doll ). I will post a different instructable sharing how to do that.  Lets make some dressing! Oh, I almost forgot to mention if you like this instructable please vote for it in the top right cornor when the button is up there! Thanks for your support.Caution:  USE EDIBLE  ORGANIC FLOWERS FOR THIS RECIPE.  Step 1: Ingredients and Tools. <PIC> This is what you will need:I used coconut oil you may use regular if you likeKosher saltNutritional yeast flakesApple cider vinegarI used raw vinegarSoy sauceMinced Garlic Water1 or 2 Organic edible Hollyhock flowers optionalFor the heavier dressing I added sour crèmeTools: Paper towels (for the flowers), food processor or blender,covered bowl or jar, measuring cups, cutting board, and scissors.  Step 2: Measure Ingredients. <PIC>  The original recipe was quite a lot so I divided it into half as follows:Measure Ingredients: 1/3 Cup Raw apple cider vinegar or apple cider vinegar1/3 cup water1/3 Cup Soy sauce1-2 minced Garlic 1/2 Cup Nutritional yeast flakes1 1/8 Cup coconut oil or your choiceAdd salt to taste I used Kosher salt1 or 2 Hollyhock flowers I added some diced into the dressing and used 1 for fun~ For a thicker dressing add sour crème to the dressing until you like the consistency ( it is quite tasty). Step 3: Preparations . <PIC> Preparations: Wash the flowers and place them into a bowl of water and put them in the refrigerator until later. Step 4: Blend. <PIC> Method: Add the oil, water, vinegar, soy sauce, garlic, nutritional yeast, and salt to the food processor and blend until creamy with no lumps.  Step 5: Pour Into a Pretty Jar or Dish. <PIC> Method:Pour the dressing into a pretty jar or bowl.I removed the flowers from the refrigerator and dried them with a paper towel. I cut small pieces to add color to the dressing at the top ( just a sprinkle of the flower petal).If you like a thicker dressing the sour crème will add a slightly different flavor and texture. Just add the sour crème until you like the consistency.  I am not sure how long the flowers will last in the dressing so I would recommend to add these to a small amount of the dressing that will be used immediately. This was so good we used it up within a day.   Step 6: Sunshiine's Final Thoughts . <PIC> This recipe was so delicious that I made 3 batches in two days. I made it two different ways as well as the original recipe and we liked all of them. If you use the coconut oil the dressing should set out to liquefy before it can be poured. The salad dressing should last a couple of weeks in the refrigerator.  The Hollyhock dressing is a perfect condiment for any Barbeque, picinic, or family get-together. I used it in a lettuce salad, pasta salad, and mixed salad. It works as a marinade as well. I recommend printing out enough recipe copies to share with your guest because it will save you time and they will ask for it. I wish to thank all contributers for making this a great sharing place. Have a splendorous summer!sunshiine


Introduction: Make Peruvian Punch (alcoholic). <PIC> Ingredients: Egg whites, Wine (red), Brown Sugar.
Materials: a mixer or fork.
As for the measurements, it is fairly simple. 3 battered egg whites can serve up to 3 people. For 5 people you need 5 egg whites.Everything else (wine, brown sugar) depends on taste.
Instructions:
- Pour egg whites, into a large mixing bowl. Try not to get any yolk in the bowl.
- Batter with a mixer or a fork until the egg whites have risen to a thick froth.
-Pour on a couple of spoons of brown sugar, this depends on taste. I usually do two full spoons for the 3 egg whites.
- Then continue to mix and pour in your favorite red wine. I usually use Tempranillo wine (my favorite red)
- Then serve on a wine glass and top it with grated cinnamon.
-Also, if you want more wine, serve yourself more. It is never too much.


Introduction: C(ircumference)/d(iameter) = Pi! As Represented by My Strawberry & Lemon Curd Whole Wheat Pie. <PIC> This recipe is for a strawberry and lemon curd pie with a whole wheat pate brisee.
I used this pie to represent Pi is equal to Circumference divided by diameter. In the picture above, the outer crust forms a C (for circumference), with a line through the middle representing its diameter (note by the "d") and a division sign.  At the edges of the C is an equals sign which all together represents "C/d = pi(e)"
Enjoy! Step 1: Make the Pate Brisee. <PIC> Please Note: You'll need to make the pate brisee at least a half hour before you're ready to make your pie.
Ingredients
1 and 1/4 cups white flour
1 and 1/4 cups whole wheat flour
1 stick plus 2 tbsp very cold butter (10 tbsp total)
1/2 tsp salt
1 tsp sugar
iced water *
*Have a full cup of water ready with a tablespoon handy. You'll need to add at least 7 tablespoons and may need to add more depending on your flour, humidity in the air, etc.
To make:
Mix the flour, salt and sugar in a bowl
Cut the butter into small cubes and mix into the flour until it resembles cornmeal. There shouldn't be any big chunks of butter. I used a fork, but it might be easier to use a pastry cutter.
Gradually add water a couple spoonfuls at a time and mix until it forms a dough. It should stick, but not be too wet.  I needed about 14 tablespoons.
Divide the dough into two, shape into discs, and wrap in plastic wrap.  Refridgerate for at least 30 minutes. Step 2: Get Ready to Make the Pie (or Pi). <PIC>
	Take the Pate Brisee out of the refrigerator and preheat the oven to 425 degrees. Step 3: Make the Strawberry Filling. <PIC>
	Ingredients:
	2 10oz bags of frozen strawberries, thawed
	2-3 tbsp. of granulated sugar (depend on how sweet the strawberries are)
	2 tbsp of flour
	1 tsp vanilla extract
	To make:
	In a bowl, combine strawberries, sugar, flour, and vanilla until well mixed.  Set aside. Step 4: Assemble and Bake the Pie. <PIC> You'll need:
A pie pan
Prepared pate brisee, that's been out of the refrigerator for a bit
Some flour for dusting
Your strawberry filling
3 tbsp of lemon curd (I used jarred)
A few tablespoons of milk and some sugar (for brushing onto the dough)
& a cookie sheet, just in case there's some spillage in the oven
Confectioners' Sugar, for later.
On a floured surface, roll out one of the crusts until it's large enough (plus a little slack) to fit in your pie pan.
Carefully put it in the pie pan.
Roll out the second pie crust. (For this contest, I cut this second crust into a C, a line to represent the diameter and a division symbol, the letter d, and an equals symbol (=)).
Spread the lemon curd evenly on top of the bottom layer of the crust.  Top with the strawberry filling and spread until it's evenly distributed.
Top with second pie crust.  Crimp the edges of the bottom and top crusts (I used a fork).  Brush of milk and dust with granulated sugar.  *If you're using the full second crust on top, cut a few slits to let any steam out while baking.
Put the pie on the cookie sheet.  Cover the edges with a few strips of foil.  Bake for 45 minutes (rotate halfway through), remove the foil and bake for another 15.
Let the pie cool completely on a cooling rack and then dust with confectioners' sugar.  (For the contest, I covered the "exposed" part of the pie with parchment paper and only dusted the crust with sugar). Cut, eat, and enjoy!


Introduction: Fried Spinach Bonda - Who's Hungry. <PIC> Bonda or Bajji made of Palak / Spinach helps bring a nice variety to your regular evening snacks or lunch.Served with Sauce or Chutney. This is a very easy and instant bonda recipe. It is also called as Keerai Bonda/PalakBonda which is famous as evening time snacks Step 1: Ingredients Required. <PIC> Palak/Spinach Leaves – 1 bunch with 20-25 leavesOnion – 1 medium sizedGreen Chillies – 2-3Besan or Bengal Gram Flour – 1/2 to 3/4 cupCoriander Leaves - 1strigMint Leaves - 1strigRed Chilli Powder – 1 tspCooking Soda – 1 tspSalt ( as required )Oil (for deep fry) Step 2: Preparation. <PIC> Finely chop the Onion, Green Chillies, and the Palak/Spinach leaves.Keep aside!! Step 3: Mix 'Em All. <PIC> Add all the chopped vegetables, Red Chilli Powder, Cooking Soda and Salt in a flat bottom pan.Mix well. Step 4: Prepare Dough. <PIC> Besan or Bengal Gram Flour is used to prepare a semi-solid dough to let you comfortably deep fry the Bonda/Bajji in oil.When preparing the dough, make sure that the Besan or Bengal Gram Flour is added incrementally (do not add in one go) making sure the final dough mixture has more vegetables than flour.Keep aside the dough for 10 minutes.High vegetable content gives a better taste to the Bonda/Bajji. **Do not add any water to the dough. The Palak/Spinach leaves and Onions themselves supply the water content required for the mixture.** Step 5: Deep Fry. <PIC> Heat the Oil in a pan enough to prepare for deep-frying.Once the oil is heated up, now take a small portion of the dough in hand.Make them into a sphere shape, drop into the oil.Deep fry in low flame. Step 6: Ready to Serve. <PIC> They are fried and ready to serve.Once the bonda's turn golden amber in color, remove them from the oil and place it on to paper napkins to remove excess oil.These Palak/Spinach Bonda can be served with some green chutney, coconut chutney, or with your favorite ketchup. This is so far the best combination to enjoy tea-time.That's all Foodies!! Happy Tea-Time.


Introduction: Mini Apple Tarts. <PIC>    A delicious apple tart warm or cold.   A while back I bought mini tart shells imagining I would be using them weekly. Well, It's been almost a year since I bought them, still unused. I decided today was the day I created something tasty with these pans!  Step 1: The Dough. <PIC>    For the dough I mixed 1/2 cup of margarine with 1/4 cup of sugar until just mixed. I then added 1 1/2 cups of flour that had a pinch of salt, 1/2 tsp of cinnamon, a pinch of ginger and a pinch of nutmeg already sifted in. Mix your dough until just combined and no more. Wrap up your dough and put it in the fridge for about 40 minutes. Step 2: Rolling the Dough. <PIC>    Roll your dough out to about 1/4 inch and lay it in your tart shell pans. I used a fork to poke holes in the dough so when it baked the air bubbles could escape and leave the finished product without air bubbles. I baked these in a 400 degree oven until they were almost golden brown (8-10 minutes but keep and eye on them because my oven is kinda wonky).    Pull your shells out and brush them with a thin coat of beaten egg, this will keep your shells nice and crisp once all of the wet filling is added. Put them back in the oven until everything is a light golden brown. Pull your shells out and leave them to cool. Step 3: The Filling. <PIC> I cut up 3 Macintosh apples (use your favorite) roughly and put them in a pot with the juice and zest of half a lemon, 2 1/2 tablespoons of brown sugar, 1 tablespoon of margarine, 1 tsp cinnamon and 1/4 tsp of both ginger and nutmeg.   I cooked this on medium heat until the apples were nice and soft. Leave this mixture to cool slightly.  Step 4: Apples on Top. <PIC>    I took another 3 macs, cored them and sliced them up. These will be put on top to make our tart pretty. I left them soaking in water with lemon juice to help keep them from discoloring.  If you were working with a firmer apple you could cook these down a bit but at the end we will be broiling these apples and I found mine softened to a good consistency like that. Step 5: Filling Your Tarts. <PIC>    With all of my elements slightly cooled I even divided my apple filling between all 7 tart shells. One top I tried to fan out my apples into a nice pattern but they were a little large to do what I had intended. Lay them however you would like and sprinkle with a touch of white sugar and cinnamon, then broil in the oven to just melt the sugar.   I am a huge fan of pies and tarts cold but I have to admit I couldn't wait until they cooled off and they were delicious then as well :)


Introduction: Bacon and Corn Nuggets (plus Variations). <PIC> Depending on what all you put in these, they could be an entire meal that you can pick up, and eat.
We used to make a batch on Sunday evening, and have with beer while watching football.
They can be a yummy warm vegetarian meal, or served as a side dish, or appetizer.
These are good left-over the next day. They aren't as crunchy as when they were first cooked, but make a really good breakfast.
They are GREAT to grab and go as you head out the door to work or school.
I love corn, but have naver liked corn in other dishes.....this is the one exception! Step 1: Step 1 the Recipe and Options. <PIC> I will add variations at the endINGREDIENTS
1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.
1 C frozen corn thawed (fresh may be used)
2 whole eggs
4 slices of bacon cooked, and crumbled
1/2 C chopped onion
1/2 C chopped red bell pepper
Oil for fryingVARIATIONS
 2 cups of corn
Green Bell Pepper or a combination of sweet and hot peppers
1/2 - 1 cup shredded cheddar cheese
1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil
Sprinkle with Freshly ground sea salt or Parmesan cheese while still hot Step 2: Step 2 the Tools, and Method (chop and Mix). <PIC> TOOLS
Sharp Knife
Cutting Board
Measuring Cups
Measuring Spoons
Fork, or wisk
Medium Bowl
Medium sauce pan, or deep fryer
Candy thermometer
Paper towels
PlateMETHOD
Cook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.
While the bacon is cooling, chop the veggies and add to the bowl.
Combine the rest of the ingredients....EXCEPT the oil,  to the bowl and mix well. Step 3: Step 3 Heat, and Sizzle. <PIC> Heat about 2 inches of the oil in the sauce pan to 350° (use a thermometer)
Drop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter. Step 4: Step 4 Cook, and Flip (turn). <PIC> Turn/turn once, Fry until golden brown on both sides, and cooked through.
Remove to paper towels to drain. Step 5: Step 5 SERVE, and Enjoy. <PIC> Serve as an appetizer with a dip (use Ranch Dressing) or make your own using Mayo and Mustard or Salsa
Serve with fresh ground sea salt or Parmesan Cheese
Serve with a little warm syrup, or a dusting of sugar for breakfast


Introduction: Walnut & Date Loaf. <PIC> My friend recently gave me this recipe which was an old classic she always made for hiking and camping trips. I think it was originally supposed to be baked in a damper oven in the camp fire coals.  Eat it on the day you bake it or keep for about 3 months in the freezer.     Step 1: Ingredients. <PIC> Cooking oil spray
1-11/2 cups chopped dates (if the dates are really dry use just 1  cup)
1/2-3/4 cup walnuts chopped up
1/2 teaspoon of baking soda
pinch of salt
1/2 cup honey - i use clover but you can use any type you like.  If its hard - warm it up to make it runny
3/4 boiling water
2-3 drops of vanilla
11/2 cups plain flour   Step 2: Method-part 1. Before you start, heat your oven up to 185-195c (if you are using fan forced heat it up to 185c only).  For you non-metric folk, thats about 365F-383F.
in a bowl place your chopped dates.
Pour over the boiling water and leave to sit for about 5-10 minutes.  This will ensure your dates are properly hydrated and wont end up being little burnt lumps at the end.   Step 3: Method - Part 2. <PIC> After 5-10 minutes add the honey, stir it until it dissolves.  If you are using a hard honey like clover then heat it in the microwave for a minute to soften up a bit - it will help speed up its incorporation.
Once  dissolved add the walnuts, vanilla, salt and baking soda.  stir  everything till mixed well.  Step 4: Method - Part 3. <PIC> Break both eggs in stir again  until well incorporated.  Its important to get everything mixed properly  before you add the flour because you don't want to over-mix it.
  Step 5: Method Part 4. <PIC> Add the flour - 1/4 cup at a time being careful to stir slowly so as not to develop the gluten.  Once you have added all your flour  scrape down the sides of the bowl and break up any flour lumps. You are now ready to bake.  Step 6: Preparing to Bake... <PIC> make sure your loaf tin(s) are clean and dry.
Spray with oil spray and line the long sides with baking parchment.  The oil spray will help stick the parchment to the pan.
Pour in the mix - divide evenly between the two pans (if you are using two)
Even out the tops with a spatula.  Make sure that there are no nuts or dates right at the top - they will burn.   Step 7: Baking. <PIC> place on the middle shelf of your preheated oven (preheated to 185-195c)
if you are baking in two small loaf tins then bake for 30mins
if you are baking in one large loaf tin then bake for 45-50mins
To test doneness probe the centre of the loaf with a wooden/bamboo skewer - the skewer will come out clean when done.
Remove from oven and set aside for 5 minutes before turning out on a rack  to cool.
Use a butter knife to free the sides up if they have stuck.
Slice into 1cm slices using a serated bread knife and enjoy.    Step 8: Costing Out Your Loaf. This is a pretty cheap treat - it costs out at about $4 by New Zealand food prices - see below
$0.50    eggs
$0.60    Honey
$0.60    Flour
$0.05    spray oil
$0.90    dates
$1.25    walnuts
$0.01    baking soda
$0.00    salt
$0.00    water
$0.09    vanilla
=
$4.00    Total estimated cost


Introduction: Impress Your Friends Potato Salad. <PIC> So, can't cook, got a memorial day picnic to go to. Want to impress the boss, girl, guy, friends? Can't buy that store bought stuff makes you look cheap and uninterested. so FAKIN MAKE IT! what you need: 5 lb bag of all purpose potatoes. medium size sweet onion  whole chives Hellman's mayo. (don't skimp on this one or use miracle whip cause that is just gross) Italian dressing (I use Newman's or kens steak house, cause they have a bolder flavor) So its gonna be a while but there is down time between steps.  1. get a bowl you want to use for the salad. 2 put on a big ol' pot of water to boil. 3. peel the taters, cut 'em up into chunks bigger than a bite less than a mouthful and fill the bowl about 3/4 the way.  4. cut up the onion i use a bout a tennis ball size onion per half a bag.  5. throw it all in the pot. don't let the boiling water scald you! 6. let it cook. cooking time depends on how much you got in there and the size of the chunk. you want it to be cooked enough to retain shape but soft enough that it can be fork split without effort. 15-30 mins.  7. chop a few chives up for taste and look. i use the whole thing put it in the bowl 8. once its cooked drain the water, put the taters in the bowl. 9. while its still warm put some Italian dressing on it . enough to coat it gently stir it and let it cool for 10-15 mins  10. add mayo to taste. and put it in the fridge.   11. serve it up like a boss  simple, easy and tastes great and costs cheap.


Introduction: Bacon Wrapped Meatloaf Maki Roll . <PIC> A really simple and delicious take on a old classic I love sushi and I love meatloaf with bacon so why not combine them? prep time - 20 mins cooking time 1 hour** there are many different ways and styles to make this sort of thing that can be found online, this is one of many that I made my own and, enjoy that I would like to share with you** Feel free to add or remove items to make this your own  Step 1: Prep Ingredients. <PIC> Grab and prep ingredients 1 - 1 lb - Ground Beef 2 - 1/2 cup Chives or green onion 3 - 1 tbs Red Pepper flake 4 - 2 tbs - Garlic powder 5 - Favorite potato chip flavor 6 - 3-5 tbs  BBQ Sauce 7 - 1 tbs Olive Oil 8 - 3-5 tbs Dijon Mustard or honey Mustard 9 - Cheddar Cheese 10 - 1 lb - BaconSalt and Pepper to tasteCrush potato chips so you have about 1 cup Combine First 8 ingredients in a large mixing bow (half of the crushed potato chips) and mix until blended  Step 2: Wrapping It Up . <PIC> 1 - lay all bacon down slightly over lapping on a piece of cling wrap.2 - slowly spoon beef mixture onto the bacon and spread until almost covered leaving some space at the sides and ends to close the roll up.3 - Place cheese near what ever end you plan on rolling from 4 - use the cling wrap to begin rolling and once started use your hands to form and finish the roll5 - tuck in the ends to help seal in the cheese.   Step 3: Cooking and Coating . <PIC> ***Make sure to line your pan with tinfoil to help with clean up.***1 - Place rolls on a something to raise them up slightly from the pan to allow for better air flow.  2 - Place in a preheated oven of 375 and cook for 1 hour turn once halfway.Remove from oven allow to sit for 5 - 10 min to cool slightly.3 - now in what ever dish you would like use some parchment paper and the remaining crushed potato chips and roll the Roll to coat evenly.   Step 4: Serving . <PIC> Now after fully coated to your liking use a sharp knife and slice into serving sized pieces.  Serve with sauce like sweet chili or a BBQ sauce and don't forget the chopsticks !!These are so good and are just as great completely cold the next day.


Introduction: Pumpkin Patch Cakes. <PIC> these pumpkin cakes are an easy way to spruce up your fall party or get together.
step 1:
mix, pour, and bake any flavor cake batter into a pumpkin shaped pan. (we used the pampered chef pan)
step 2:
remove and apply orange icing to the outside of cake once done.
step 3:
paint marshmallows with green food coloring to make stem and leaves.
step 4:
apply vines by using green icing.
and that's it ;)


Introduction: Dark Chocolate and Coconut Shortbread. <PIC> Just like chocolate and salted caramel, dark chocolate and coconut seem to be recurring flavours whenever I feel like baking. They are a classic combination that really works and these shortbread showcase the flavours perfectly. This recipe will give you a wonderfully crumbly and buttery shortbread perfect with your morning coffee or afternoon tea.
If you enjoy this recipe don't forget to check out my blog for more recipe ideas.  http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. <PIC> 230g butter, at room temperature
110g caster sugar (I like to use golden for flavour)
Good pinch of salt
260g plain flour
80g ground rice
100g dark chocolate chunks
70g dessicated coconut (I forgot to take a picture before toasting it so the coconut in the picture is already toasted)
Extra caster sugar for finishing Step 2: . <PIC> Place the coconut into a dry frying pan or skillet and toast the coconut over a low-medium heat until just golden. Take care with this stage because the coconut will burn if you’re not careful. Transfer the coconut from the pan and leave to cool in a bowl Step 3: . <PIC> Using a wooden spoon cream the butter in a large bowl until soft then beat in the sugar and salt.
Sift in the flour and ground rice and mix until the mixture resembles breadcrumbs.
Add the toasted coconut and chocolate chunks and mix together gently then use your hands to bring the mixture together into a ball of dough. Try not to handle the mixture too much otherwise you will end up with tough cookies. If the mixture doesn’t come together add a little extra butter. Step 4: . <PIC> Turn the mixture out onto a wide piece of cling film and form into either a cylindrical or square shaped log, cover with the cling film then chill in the fridge for at least 30 minutes. Step 5: . <PIC> When ready to cook, preheat the oven to 150C. Remove the cling film from the chilled dough log then cut off slices about 1 cm thick .
Place the slices on to a baking tray lined with baking parchment then bake for about 20 minutes or until cooked through, but not browned. Take out of the oven then sprinkle with the extra caster sugar and transfer to a wire rack to cook completely.


Introduction: How to Open and Enjoy a Bottle of Wine.. <PIC>
Everyone (of age) loves a nice bottle of wine from time to time, am I right?
But do you know how to properly open one without it looking like first-grade arts and crafts project? (Or, worse....getting broken cork into your precious "juice")
Well, let me help you figure this out so you don't devastate your next bottle. Just follow these easy steps, and you're on the road to success!
What you will need.
-One bottle of wine. (red, white, pink, sparkling, or otherwise) Just make sure it's got a cork. Now, it doesn't matter if it's natural of synthetic cork. Just if it's a natural cork be a little more ginger when popping.
-One wine key. Make sure the key has a foot, a corkscrew, and a knife.
-One linen napkin or towel that you don't mind getting a little wine on
-One steamed glass for this bottle, I chose a Merlot high steam glass Step 1: A Little Off the Top.... <PIC> Okey, now we're warming things up, and we need to take a little off the top.
Using the wine key knife, take the very top of the foil off.
Take care not to remove too much of the foil. As a general rule of thumb, you don't want to take off the foil below the lip of the bottle.
For a few reasons
1.) If for some unholy reason you knock the edge of the bottle on your glass it wont chip and/or shatter. That would over all be bad.
2.) It helps bead off a renegade drop of wine when pouring.
3.) and no one likes to be naked BEFORE they start drinking.
Once you have the top peeled up, go a head and take the circle all the way off. It's ok, it's just a little off the top. Step 2: Do the Twist. <PIC> Alright, now things are gunna get a little complicated....
Take the corkscrew and press it into the top of cork generally in the center . Twist it until the tip starts to poke through the cork. Once it takes, keep twisting and pressing the corkscrew until you're about two or three circles from being all the way in.
If it's a natural cork don't go too deep, or too much to one side or the cork with shred and degrade. Not good. You want to keep your cork intact for good extraction. Step 3: Put One Foot In.. <PIC> Using the wine key's foot, leverage the cork out of the bottle gently.
Take care not to pull the cork all the way out using the cork screw.
When you get the cork fully extended using the foot, pull the cork out the rest of the way wrapping your hand around the exposed cork. Step 4: Just Wiggle It. <PIC> Pull on it a little bit with your hand wrapped around the exposed cork.
Wiggle it, until it pops off.
Great! Now, the fun part..... Step 5: Vino Bandito. <PIC>
Wrap the little guy up before you go any farther.
The linen napkin gets folded into a bandanna like wrap to go around the neck of your bottle.
This prevents the little dribbles from getting on your hand, clothes or friends.
If you've left the foil on, there should be very little but just a precaution. Step 6: Just a Little for Taste. <PIC> Pour a small amount into a glass to sample the wine.
Make sure it's not vinegar, or musty.
Swish. Swash. Slush. Swirl.
Just please, make sure you swallow. Step 7: A-Ok!. <PIC> Once you've let the bouquet penetrate your pallet and let the notes dance across your taste-buds give that needed nod (or, the most epic thumbs-up), and let's get to the fun part! Step 8: Fill'er Up!. <PIC>
Okey. It's tasted, tested and approved. Fill that glass up.
But don't go more than half way, it will make you look like a drunk and/or greedy if you do.
=) Step 9: Enjoy!. <PIC>
Alright kiddo's, this is the point where you can enjoy your spoils.
Drink and be merry. Raise a glass to the past and savor the moment. You deserve it. Step 10: The End. <PIC>
This one speaks for it self.
If you need to repeat steps 1-9, that's your call.
Practice makes perfect (but I wouldn't suggest more than one or two go about's without  a friend for support.)
Now, you know how to properly open and pour a bottle of wine.
I don't have to tell you how to enjoy it. I'm pretty sure you're all seasoned pro's =)


Introduction: Extreme Hot Sauce From Scratch. <PIC> I LOVE hot sauce! My wife says I have no taste buds, but I respectfully disagree. I enjoy trying new hot sauces, but they can be expensive. In order to create my kind of heat in a bottle, you have three options; buy the sauce from a specialty shop, visit your local farmers market when hot peppers are in season, or grow your own hot peppers from seed.  There's nothing as rewarding as DIY.This is a two part Instructable.  The first part gives some suggestions and materials for growing hot peppers from seed.  The second part includes a recipe for some seriously hot, hot sauce. There is a recipe in step 5 if you simply can't wait and need to skip ahead, but PLEASE read ALL of my warnings!  Mistakes with super hot chiles can be excruciatingly painful. I'm speaking from experience.If you enjoyed this Instructable, please consider voting for it in the "Some Like it Hot" contest or the "Urban Gardening" contest. Step 1: Growing Hot Peppers From Seed. <PIC> Disclaimer: Super hot chiles are dangerous!  Even if you touch the seeds to plant them, you need to make sure you don't pick your nose or rub your eye without washing your hands with warm water and soap a few times.  Fortunately, most people only make this mistake once.There are plenty of sites you can visit that will give you detailed instructions on how to grow hot peppers. I'm not going to get into it here, but I'll give you the basics.Choose seeds from a reputable source.  I have been ordering from Refining Fire Chiles for the past 8 years and have had great success with germination rates.Purchase a seed tray.  I use a 6x12 flat with 72 cells.Fill the cells with a high quality seed starting soil.Use a pointed pencil and make shallow holes about .5 inches deep. (I stop when I reach the yellow paint on the pencil. Keep an accurate record of which cells have which variety of hot pepper.Water the soil so that it's moist like a sponge.Add a little heat to the bottom of the tray to speed up the germination process.After about a week, you should see your first spouts.  I start my plants indoors about 10 weeks before the final frost date for my area.  Seeds can get enough light from regular 4' LED or fluorescent bulbs as long as the bulbs are just above the plants (about an inch).  Most of my seeds, hot peppers and everything else that goes into my summer garden, are started this way.When the plants reach about 1”-2" and have their first "true leaves", you can transplant them into a more nutrient dense potting soil. I transplant them into red solo cups with holes punched into the bottom.After danger of frost has passed, transplant them one last time into the ground or into a large pot with a rich, composted soil.After about 90-110 days, you should be picking your first super hot chiles and can start preparing your home made hot sauce. Step 2: Prepare Your Peppers. <PIC> You are going to want to protect yourself here.  It won't hurt you to touch the outside of the pepper, but once you start cutting, the liquid inside can cause problems if it touches your skin or enters an orifice.  Wear gloves! Some would suggest doubling up the rubber glove.  After you are done, you still need to wash your hands with warm water and soap.Cut the stems and tops off of the peppers and put into a large pot (all metal).  *Suggestion: Cut the peppers on a paper plate that can be disposed of when you're done.   Step 3: Cook Your Peppers. <PIC> Warning: Do NOT attempt to cook the peppers indoors!  Unless you have a professional hood that vents directly outside, don't risk it.  Everyone will run from the house coughing and sneezing and you will never be allowed to make hot sauce again.Add enough white vinegar to almost cover the peppers.  I compare the amounts to making my Cinnamon Toast Crunch.  Here's an analogy; Milk is to Cereal as Vinegar is to Peppers.  If you want thicker hot sauce, use less vinegar.  If you want thin hot sauce, use more vinegar. (The thickness can be adjusted at the end if you need to add more vinegar or boil off some liquid so don't stress.)Put the pot of peppers on the grill, close the lid, cook on high heat for about 25 minutes.  The peppers should be in the boiling vinegar for about 15 minutes.  *Suggestion: Be careful when you open the lid to the grill.  A good whiff here might knock your socks off.3. When the peppers are nice and soft, take the pot off the heat. Step 4: Blend Your Peppers. <PIC> You aren't allowed inside yet!  Get an extension cord and run it to your kitchen gadget called a stick blender / immersion blender. Put on some protective eye wear and an apron if you're manly enough. Completely submerge the head of the blender and emulsify your peppers.  The smoother the blend the better. *Suggestion: Hold your breath when you first start to blend the peppers.  There will be an invisible wave of sneeze inducing aroma headed straight for your olfactory nerves. After the initial blend, you may continue breathing normally.  Get ready to add your dry ingredients. Step 5: Dry Ingredients. <PIC> The rest of the ingredients are dry except for the honey.  Add the ingredients and mix into the sauce with your immersion blender.  You can adjust the recipe to taste, but be warned that it will be very spicy.  You will need to wait approximately five minutes between each taste test because your mouth will be on fire.  The sauce is sweet at first followed by a building heat.  Step 6: Bottle Your Hot Sauce. <PIC> Carefully pour the hot sauce into a container.  I usually make enough to fill a gallon sized bottle or two.  I then dispense as needed for myself, give it away to my friends, or sell it to people brave enough to try.  It keeps in the fridge indefinitely and mellows with age.  There are three different sauces that I make.  13th Labor (Brick Red color and includes all ingredients in the picture.)Diabolus Sanguis (Blood Red color and only includes red peppers [Ghost Pepper, Moruga Scorpion, Carolina Reaper], I also substitute white sugar for brown and leave out the darker colored spices.)Screamin' Deacon (Golden color and only includes yellow / peach peppers [Yellow 7 pot, Peach Ghost, Devils Tongue, Fatali], I also substitute white sugar for brown and leave out the darker colored spices.)*Warning: When it's time to clean up, rinse everything that touched hot peppers with COLD water first!  Next, wash everything with COLD water.  Finally, wash one more time with hot soapy water but be careful not to breath in any steam coming off the hot water.


Introduction: Sardine Wrap. <PIC> IngredientsAvacodo tortillaSkinless and boneless sardines canned olive oilParsley choppedGarlic roasted croutons crushedHorseradish  Step 1: . <PIC> ingredients Step 2: . <PIC> crushed the croutons into a fineish powder Step 3: . <PIC> clean parsley with water , chop stems off and put in bowl Step 4: . <PIC> lay out a avocado wrap tortilla  Step 5: . <PIC> spread out the horseradish  Step 6: . <PIC> spread croutons over the horseradish preferably more crushed than mine Step 7: . <PIC> spread parsley over the croutons Step 8: . <PIC> put skinless and boneless sardines on Step 9: . <PIC> Pour oil of sardine can atop the the wrap  Step 10: . <PIC> fold the wrap


Introduction: Asian Pork With Soba Noodles. <PIC> Asian Pork with Soba Noodles
Servings- 2 large
1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp rice wine vinegar
1 tsp sesame oil
1 inch piece fresh ginger, peeled and chopped
1/4 tsp red pepper
Pork tenderloin
1/2 pack of soba noodles
1/4 cup chopped peanuts
Over medium heat in a deep skillet, combine soy sauce, sugar, vinegar, oil, ginger, and red pepper. Add trimmed and cubed pork, cook through, turning pieces and stirring liquid as needed, about 18 minutes
Meanwhile, cook soba noodles to package instructions
Add noodles to pork mixture, stir, serve- topped with peanuts


Introduction: Banana Bread Pancakes (gluten Free). <PIC> These pancakes are easy, quick (ready in under 10 minutes), and taste just like banana bread!   I love that they are fluffy and taste like regular pancakes, even though they are gluten free.  You could leave out the chocolate chips and make these plain (or substitute blueberries)....but I think dark chocolate makes everything taste better :)Ingredients: 2 ripe bananas, cut into chunks (use medium sized bananas, or you can use 1.5 giant bananas) 3 eggs 2/3 cup certified gluten free rolled oats pinch of salt bittersweet chocolate chipsInstructions: 1.  Preheat your electric griddle to 350 degrees F. 2.  In your food processor, put the bananas, eggs, oats and salt.  Process on high speed until completely smooth.  Scrape down the sides of the bowl with a rubber spatula and mix again until there are no lumps. 3.  Pour your batter into a bowl.  Using a 1/4 cup measuring cup, scoop the batter onto your griddle.  This will make perfectly round 4-5 inch pancakes.   Sprinkle the pancakes with chocolate chips (or blueberries....). 4.  Cook until bubbles form on the surface and begin to pop.  Flip over and cook for another 60-90 seconds. 5.  Serve immediately (I serve these plain because the chocolate chips make them sweet enough).   These also freeze well...defrost them in the fridge overnight and reheat in the microwave. Makes 9 four inch pancakes. Notes:  My 3 year old has two opinions of food...its either delicious and he will eat it, or "NOT delicious" and he spits it out (charming, I know).  These pancakes happily fall into the former category!  He ate his entire breakfast and asked for seconds.  They are so quick and easy....the perfect way to use up ripe bananas!  Sometimes I also throw in a handful of chopped walnuts :)


Introduction: Apple Pie Apple Cookie. <PIC> Delicious apple pie flavored cookies, with the iconic Apple logo appearance. Step 1: Ingrediants. <PIC> Ingrediants:
3 1/4 Cups all-purpose flour
3/4 teaspoon baking power
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 tablespoon cinnamon
Powdered sugar
Apple Filling:
1 Granny Smith apple
1/2 teaspoon cinnamon
1/2 tablespoon melted butter Step 2: Hardware. <PIC> Hardware:
Roller
Bowls
Mixer Step 3: Step One: Flour Concoction. <PIC> Mix the flour, baking soda and salt and cinnamon. Set Aside. Step 4: Liquid Base. <PIC> Mix the sugar and soft butter together, until a light color. Then add egg and milk, mix till combined. Step 5: Mixing Dries and Liquids. <PIC> Add 1/4 a cup of the flour mixture at a time to the wet butter compound until all the flour is consistently incorporated. Step 6: Making the Apple Pie Filling. <PIC> Cut the Granny Smith apple into 1/2 cm cubes, or minced. Mix in 3/4 tablespoon of butter and 1 tablespoon of cinnamon. Mix in with the cookie dough. Step 7: Dying the Dough. <PIC> Divide the dough into roughly 6 equal parts, with slightly more in one (for the additional green leaf). Dye the six parts to their respective colors:
Green
Yellow
Orange (Yellow + Red)
Red
Purple (Red + Blue)
Blue
Let Chill in the Fridge. Step 8: Creating the Apple Template. <PIC> 1. Print our Apple logo to the desired cookie size.
2. Cut the picture out and tape the leap to the top of the apple.
3. Outline on cardboard.
4. Cut out with an exacto knife. Step 9: Creating the Cookie. <PIC> 1. Put powder sugar down on the work surface.
2. Roll to approximately 1/4 inch thick.
3. Measure the thickness of the stripes on your template, and uses this for the thickness of each stripe.
4. Cut the stripes using a pizza cutter.
5. Put on a buttered cookie sheet (buttered optional), and layer in the following order:
     a. Green (make the stripe extra long to account for the leaf)
     b. Yellow
     c. Orange
     d. Red
     e. Purple
     f. Blue
5. Cut out using the template.
6. Bake at 375 degrees F for 7 to 9 minutes. Step 10: Enjoy!. <PIC>


Introduction: California Chicken Salad. <PIC> Thing’s You’ll Need Chicken Leftovers Light Mayo Avocado Horseradish Cilantro Green Onions Red Onions Celery Rolls Sea Salt, Black Pepper Sriracha (optional) Step 1: Chicken and Vegetable Prep. <PIC> Tip #1 When using leftovers roasted chicken gives a great flavor! First prep your leftover chicken. Do this by removing from the bone, then using a large knife to chop it up finely. Next prep you veggies.  Dice up red onions, celery, green onions, and cilantro.  Set aside.  Then take an avocado remove it from the shell and mix it up with cilantro until smooth. Step 2: Toss It Up. <PIC> Tip #2  Taste as you go to add in or adjust flavors! Next throw your chicken and veggies together with about a 3:1 ratio of mayo to horseradish sauce. Mix it up until well incorporated. Now time to add in the avocado mixture.  After mixing this in adjust to your taste buds by adding in salt, black pepper, more mayo or horseradish sauce. Refrigerate and serve on a toasted bun. Step 3: Suggestions. <PIC> Suggestions: Top it off with Sriracha for an extra kick For a healthier option serve on a warm whole wheat wrap. Serve with a side of tortilla chips or topped off with sour cream.


Introduction: Spicy Black Bean and Coffee Brownies. <PIC> Besides being absolutely delicious, these unusual brownies also happen to be gluten free! They contain no flour of any kind, relying on eggs for their light fluffy texture and beans for their body. The combination of chocolate, butter, coffee and spice balanced by a moderate amount of sugar make this an ideal adult brownie. Step 1: Ingredients. <PIC> 8 ounces bittersweet chocolate1 stick (1/4 pound) unsalted butter1 1/2 cup cooked black beans (or one 15.5oz can), well drained1 tablespoon vanilla extract2 teaspoons finely ground espresso beans1 tablespoon chili powder1 teaspoon nutmeg1/4 teaspoon sea salt6 large eggs, separated1/2 cup sugar Step 2: Preparation. <PIC> Pre-heat oven to 325°FIn a double boiler (or over low heat if you don't have a double boiler), melt the butter and chocolate.Mash the beans (preferably by hand) until smooth.Add vanilla, egg yolks, espresso, salt, sugar, chili powder and nutmeg. Slowly pour the melted chocolate and butter into the mix, stirring to prevent the egg yolks from cooking.Beat egg whites until stiff but not dry.Gently fold the chocolate mixture into the egg whites. Note: It is important to understand the difference between "mixing" and "folding." You mix ingredients by beating them with a fork, spoon, or in a mixer or food processor. When you fold ingredients together you should use a soft spatula and you must do it by hand. Your goal is to blend the ingredients while preserving the lightness of the texture (usually you're folding beaten egg whites with some other heavier combination of ingredients). I prefer to put small portions of the heavier ingredients into my egg whites, then mix by scraping the bottom of the bowl and gently "folding" the ingredients over the egg whites. I add more of the heavy mix before the first batch is completely blended, and at the end slice through the remaining blobs of unmixed egg whites.Pour into a baking pan (approximately 9" by 13") and bake for approximately 25 minutes. There's no need to grease the pan. To test for doneness, insert a toothpick or small knife into the brownies. If it comes out clean, you're done.Allow to cool completely before digging in!


Introduction: Kids Lunch! Spaghetti and Hot Dogs!. <PIC> My 3 kids had a complete BLAST making this!
Hot Dog Spaghetti!
Basically kid friendly spaghetti and meatballs! Step 1: Skewer the Dogs!. <PIC> Using hard spaghetti pasta...we used angel hair...
Skewer them right through hot dog slices!
The more the merrier!
They end up looking like weird hot dog kabobs! Step 2: Boil, Boil, Toil and Trouble!. <PIC> Boil the pasta kabobs in hot water.
Takes as long as just cooking pasta!  Follow package instructions!
(ours took about 7 minutes) Step 3: Enjoy!. <PIC> The kiddos loved eating their "wormy hot dogs"...
We topped it off with some spaghetti sauce!
(disclaimer...I didn't taste it, but I am sure it tastes like pasta and hot dogs)
:)


Introduction: Make More of Fresh Herbs and Spices. <PIC> You've been to the market and got carried away buying the ingredients for a Thai curry... Now how do you avoid wasting all those herbs and spices? In my house we eat lots of spicy food, but I still find I don't use all of that bunch of coriander before it goes limp and tired in the fridge.So here are some ways to get more use from your herbs and spices. Step 1: In the Fridge. <PIC> Wash leafy herbs like coriander and parsley and dry in a salad spinner. Put in a plastic container on a layer of paper towel and keep in the salad crisper. This also works for bagged salads. Lasts several days longer than if left in the bag.Chillies, lemon grass and ginger will keep for a week or so in the salad crisper. Step 2: Freezing Spices. <PIC> Lemon grass, curry leaves and kaffir lime leaves keep beautifully in a plastic bag in the freezer. Use straight from the freezer.I use the food processor to slice chillies, then use them from frozen in curries and on pizzas.Ginger and garlic can be grated or chopped finely and frozen in ice cube trays. Better and cheaper than the jars you can buy. Step 3: Freezing Leafy Herbs. <PIC> Use a food processor to chop the herbs, removing large stalks. Transfer to a plastic container, label and freeze immediately. Stir straight into curries, stir-fries or stews.I keep coriander and parsley always, and freeze dill and mint when I have them to spare.Large parsley and coriander stalks can be frozen separately and used to make stock.Basil is better made into pesto.


Introduction: Severed Arm Cake. For a interestingly bothersome yet kinda cool Halloween cake, I decided to create a severed arm. Yup...that's right. It's gorey, slightly realistic, a little bothersome and gross but it's all cake after all - and hey, that's Halloween for ya. This is indeed quite simpler than it looks, especially if you have a good hand with rolled cakes (pumpkin roll, etc.)You'll Need:Jelly roll pan (or 9x14 pan)Cake batter (1/2 the amount)Maroon or red colored frostingStrawberry cake fillingMaroon or red food colorwaterBlack fondantSkin tone (any shade) fondantBrown petal dustYellow petal dustParchment paperSpatula or knife Step 1: Jelly Roll. <PIC> We're going to start off by making a rolled cake for the arm.To do this, grease a jelly roll pan and line with parchment paper. Pour enough batter to come up about an 1 inch (enough for 1 9 in. pan). Bake for about 15 minutes at 350 degrees. When baked, remove from the pan while warm. With the parchment attached to the bottom, lay another piece of parchment on top. Roll the cake up and allow to cool. Once the cake is cooled, carefully unroll it and remove the top layer of parchment. Smear with red frosting and roll back up, using the bottom parchment to help roll the cake up while peeling it away at the same time. Measure the cake with your own arm to decide where the elbow would be. Cut that piece, bend it and cover the cake with frosting, smooth and refrigerate until cold.  Step 2: Hand. <PIC> For this you'll need to make a cake dough and a tracing of your own hand. Make a cake dough by adding a bit of frosting to cake crumbs and combine until the dough can be easily molded (similar to clay). Place a piece of parchment onto the stencil and shape the cake dough to the hand stencil. Watch the video tutorial to get a full grasp of this step. Allow the cake to chill until hardened. Carefully remove the hand from the parchment and attach to the arm. Use cake dough to shape the arm into the hand, then cut a small gap away from the wrist.  Step 3: Cover. <PIC> Roll out the fondant and cover the arm and hand separately making sure to keep that gap open. Carefully shape the fondant around the fingers. This is easiest when using a fondant ball tool to get in between fingers. Then cut away the fondant and tuck any extra under the arm. Cut knuckles into the fingers. I then used brown petal dust to add shadow and bring out muscular features to the arm. This step is crucial to make a realistic arm. Bring the dust between the fingers, around the knuckles and down the arm. Remember to blend out the dust so that there are no harsh lines.Make the fingernails by indenting with a small tool. I used the back end of a paint brush. Then dust the edge with brown petal dust. This is when you'd make any small or large cuts into the arm and fingers. Step 4: Getting Gorey. <PIC> Add a small amount of water or clear extract to yellow petal dust (you can substitute with yellow gel dye) and color the wrist and all large and small cuts that you've created.  Paint the cuts red with burgundy or maroon gel dye. I then made a huge gash where the arm bends and painted that gash as well.Stitches: Roll out a thin piece of black fondant and cut into 1 inch pieces. Place wherever you'd like onto the cake. I placed mine over the wrist gap. Don't forget to splatter some of the blood. Step 5: A Bloody Mess. <PIC> I made realistic blood my mixing maroon gel dye, strawberry cake filling, and water. You can add this anywhere to the cake. I put a large amount at the end of the arm to make it look like it was bleeding out. When placing the cake onto this sheet tray I decided to offset the hand which looked great. So, this is where I put the rest of the gorey blood. I hope that you all enjoyed this instructable. If you did please follow my page and subscribe to my youtube channel. I'd appreciate the love!Happy Halloween!!!MarishasCoutureCakes.comFacebook.com/MarishasCoutureCakesInstagram: @Marishas_CoutureTwitter: @MarishasCoutureGoogle+: Marisha's Couture Cakes


Introduction: Hotdog Meatballs. <PIC> Another experiment in cooking. This would have probably been better as a meatloaf and next time that is what I am going to do.
I probably get exorcised from the family for doing this instructable, but then Italians have been of the mind to use what you have.
Hope you enjoy. Definitely this goes great with pasta, but did not take the time to cook some.
Note: sometimes using regular bologna or the like will give a better taste if hotdogs are overwhelming.
See also: https://www.instructables.com/id/Our-food-instructables/ Step 1: Ingreadients. 1 pack of eight hotdogs.
Handful of your favorite cheese
2 - 4 slices toasted bread (depends if mixture is too moist.)
1/4 onion
1 -2 eggs
Salt and a pinch of each of your favorite seasonings. (i.e. oregano and or parsley) Step 2: Food Prep Meat.. <PIC> Break up the onion and put in the food processor.
Slice the hotdogs into small pieces unless you have a powerful food processor.
Put the cut up dogs in the food processor.
Grind the heck out of the mixture of onion and meat.
Pour into mixing bowl. ( do not worry about getting every last bit as the bread should do that for you.) Step 3: Grind Up the Toast.. <PIC> Toast the bread if you have not already done so.
Break up the toast if your food processor is not super powerful.
You are doing the toast separately to make it easier to clean the food processor.
Pulverize the bread.
Empty into the mixing bowl. Step 4: Mix It Up.. <PIC> Add an egg (out of the shell) into the mixing bowl.
Add the cheese to the mixing bowl.
Mix well.
When combined well, store in the refrigerator a while to meld and let the bread soak up any extra liquid.
Not doing so will allow the meatballs to fall apart easily. Step 5: Time for Cooking.. <PIC> Add a little oil to the pan to just make it moist. Adding too much will allow the meatballs to break apart. (Think meatloaf then)
Take some of the meat mixture and roll it into a ball.
Put in hot pan and sauté till all sides are brown. The meat should be already cooked. you are just browning the meat for looks and the caramelized taste. Step 6: Serving Time.. <PIC> You probably want to boil up some pasta to go with the meatballs, but you do not have to.
Add sauce and serve.
Eat.


Introduction: Back Country Camping Prep: Dehydrate Everything. <PIC> In preparation of my yearly 4 day back country trip with myfamily, we start dehydrating everything.We head across a lake and onto an island for 4 days and do not bring a cooler.We filter our water and make all our meal from dehydrated or robust food sources.When you dehydrate you can bring stuff usually only kept in the fridge/cooler or that is too delicate to be thrown into a backpack.Bringing a cooler full of ice and full fruits and vegetables is really unnecessary if you do some prep work up front.Dehydrating saves on weight (10x), space and best of all longevity of the food source.You save money too, by using fruit and veggies that you might have thrown out.  Plus you are not buying the expensive (not always good) store bought stuff.I’d rather take one trip with a canoe then two because our food takes up too much space.It’s just the smart thing to do.I hope you enjoy this Instructable.  Please have a look at a couple other Instructables that are similar from past years.https://www.instructables.com/id/4-Days-Camping-No-...https://www.instructables.com/id/Drying-Coconut/ Step 1: Millions of Peaches, Peaches for Me!. <PIC> Shred and pit peaches.You can leave skin on but it looks better dehydrated if you skin them.  You don't need to get every piece of skin. Step 2: Save 10x the Weight by Packing Died Fruit.. <PIC> Here is one peach weighting 2.3 oz.  Three dehydrated peaches weight in at only 0.6 oz.This is an amazingly sweet snack on the trail. Step 3: Marvelous Mangos. <PIC> Delicate fruit is hard to transport into the back country.  It can get bruised and ruin easily.One mango is 13.2 oz.  Dehydrated is only 2.0 oz.  The space and weight alone is worth the up front effort.Use mango in your morning cereal, stir fry or as a naturally sweat snack on the trail. Step 4: Make It Even.. <PIC> Try and make all you pieces similar in shape so the all dry to the same consistency.I try and keep the fruit separate so after I can store separate in jars or baggies.(Pictured Peaches and Mangos) Step 5: 12 Hours Later.... <PIC> I always make my trays up right after supper around 6 pm.  I leave for work around 6 am and almost always everything is finished.When I come home from work everything has cooled off and is ready for storage. Step 6: Don't Forget Your Veggies.. <PIC> I take the last of my used veggie that are almost ready for compost (because we are spoiled and always want the fresh stuff) and dry them too.Mushrooms and peppers come back to life almost perfectly in a sauce, soup or stir fry in the bush. Step 7: Get Your Rids to Eat Zucchini.. <PIC> Salt and Vinegar Zucchini.Use all the zucchini your neighbor gave you to make delirious salt and vinegar zucchini chips.Your kids WILL eat this.  We have a hard time saving this one.  It's gone right off the trays.Slice as thin as possible or use a shredder to make thin, even slices.Even slices is the key to all dehydrating. Step 8: Soak Your Zucchini.. <PIC> Soak your zucchini in vinegar, oil and salt.1 Cup vinegar,1 dash of oil,Salt to taste.Then spread over trays. Step 9: Berries, Berries Berries. <PIC> Fresh or frozen berries will all work.Cut blueberries in half so they can dry quicker. Step 10: Rack'em and Stack'em.... <PIC>  Step 11: Perfectly Dries Friuts Adn Veggies!. <PIC> Another saving tip:I use parchment paper to aid in the cleaning of the racks.  The paper also makes it easier to remove the products off of the racks.  It kind of acts as the paper on a fruit roll-up.I reuse them if I am doing a dehydrator blitz.I really hope you found this Instructable useful. PS - Please Vote!


Introduction: Marrow Rum or "Booze From Otherwise Useless Vegetables". <PIC> Hey ho.
So your courgettes have grown infeasibly large. You can't do anything useful with them, right? WRONG. YOU CAN MAKE THEM INTO BOOZE! Want to know how to perform this seemingly magical feat of wizardry? Then read on my friends. Step 1: Gathering Supplies. The things you need for boozing a marrow are these:
A marrow - any size, preferably large (mine's medium)
Brown sugar - volume is dependent on your marrow, I managed to pack about a kilo in
Raisins - purely optional, just a handful to mix in with the sugar for flavour
Dried wine yeast - this is to make the sugar turn to booze, pretty essential
1l measuring jug - for mixing, measuring and whatnot
A funnel - the kind you pour oil into your car with. But clean.
A demijohn - one of them big wine making jug thingamebobs
An airlock - funky little thing, lets the CO2 out and doesn't let the bugs in Step 2: Chopping and Hollowing. <PIC> Lop the top of your marrow off. About 3 inches from the top, so you can get to the seeds (save the top for later, throw the seeds out unless you've got your own use for them).
Get some kind of long spoon - I used a sundae spoon that could nearly reach the bottom. Start scooping out all the seeds from the middle of the marrow, leaving as much flesh around the outside as possible. This is the hardest part of the whole affair, and it's easy. Know what that means? You're barely working, and you're getting booze!
Now this next bit should be done quite quickly - do it too slow and your marrow will absorb too much water.
Get your marrow and your jug by the kitchen sink. Fill up the marrow with water, right to the top, then QUICKLY POUR IT INTO THE JUG QUICK YOU'LL SPOIL IT! See that amount of water? That's the volume you've got to fill with sugar. In reality it's larger than that, because the sugar compresses and soaks into the flesh, but it's a good first estimate. Step 3: Packing the Sugar. <PIC> Fill up your jug to a shade above the level you measured out - the sugar packs down a fair deal. Mix in your raisins and start spooning it into your marrow. Every few spoonfuls, pack it down really quite forcefully with the spoon. Eventually you'll have put in enough (quite a bit more than you measured, if mine's anything to go by) to fill it to the brim. The sugar will start absorbing the liquid from the marrow's flesh and get a bit like syrup at this stage.
Finally for now, tape the top of the marrow back on. Maybe add a bit of clingfilm around the vicinity to keep flies away. Now, if you can bring yourself to, leave it alone in a warm dark place (like an airing cupboard) for a day. Step 4: The Piercing and the Funneling. <PIC> Left it for a day? Good. Notice how it's all squidgy now? Well it is. Today you'll need a funnel and a demijohn in addition to your sugary, sugary marrow. If you don't have a funnel, you can make one out of a plastic drinks bottle pretty easily; and when you remove that bit that gets left over from the lid, it's the perfect size to slot into your demijohn. If you don't have a marrow, you've done something wrong.
Secure your funnel into the demijohn. I used packing tape, but duct tape is best if you've got it (obviously - it's best for everything). Now take all the tape and clingfilm off your marrow, it's bound to be grotty by now. Wipe down the marrow with a damp cloth to clean it, then poke a hole in the bottom with something thin - I used a cocktail stick.
Balance the marrow in the funnel, pick a position where it stays upright by itself, then tape and film all over it to keep it in place. Now move it somewhere warm and dry for the remainder of its useful life. Step 5: Topping Up and Reinforcing. <PIC> After a few days, possibly a week, your marrow is going to start to get a bit empty and saggy. This doesn't mean it's time to give up - oh no. You can carefully remove it from its filmy shackles and top it up with sugar again. If there's no liquid goodness left, mix the first couple of spoons of sugar in hot water to get it going again. It will dilute the end product a little, but it'll get some more of the marrow's flavour out.
This time you can see I taped a few kebab sticks to the demijohn and the marrow to reinforce it and combat the aforementioned sagging. Step 6: Fermentation! Caution - Long Step. <PIC> So, your marrow has dripped out somewhere in the region of a winebottlesworth (totally a real unit - but around 750ml for the sane) and it's starting to smell. Maybe it doesn't smell, maybe that's just mine. Either way, you might have some scum floating on top of your collected juice.
As the scum was floating on the top, I could neither pour nor siphon (well maybe I could have siphoned, I just couldn't be bothered to find the tube) to rid myself of it. Recalling a chemistry lesson from long ago, I remembered a brilliant piece of kit called a pear-shaped separating funnel. For those less familiar with these clever little things, they work very much like a normal funnel, but with a tap in the bottom and a plug in the top. I realised I could create a makeshift separating funnel using an empty coke bottle with a small hole in the bottom. The rate of flow  would be adjusted by maintaining a tight control on the lid, preventing the pressure from equalising inside the bottle, thus stopping the liquid escaping through the hole.
This looked like it was going to be more effort than it was worth, so I scraped the scum off with a fork.
Now, on to the relevant part. You may have noticed when pouring your sugar water about the place that it is quite thick. Thicker than, say, rum. To remedy this, boil some water and top up your demijohn until the consistency looks about right. Scientific, I know.
Mixing some boiling water with cold, make a cupful up at around room temperature. To this, add a pinch of sugar and stir it in until it dissolves. Add to this your dried wine yeast, stir it up and wait for your demijohn to cool down before adding it in.
Bung your airlock on, and you're good to wait for a month or so. Step 7: Bottling and Drinking. All that's left to do now is bottle it and wait for a solid year. Yup. Easy as that. Go on, what's stopping you?


Introduction: My Favorite Mousse. <PIC> You felt like just having popcorn for dinner. And now those feelings are turning to guilt. Because your body is a temple, right? Good news. I have a balanced solution to those decrepit dinners — a healthful and delectable dessert. It's high in protein, low in carbohydrates, builds strong bones and muscle, and goes down easy. It's almost all air, so get out your Jethro Bowl.  Plus, this dessert has no calories, so it's the perfect diet food. ((By "no calories" I mean only calories that we should be eating anyhow. So they don't count.)) Step 1: You Will Need. <PIC> You will need a functional kitchen and these ingredients. ¾ C milk ¼ C sugar ¼ C cornstarch 1 C heaping chocolate chips 2 TBS instant coffee ½ C pasteurized egg white (albumen) garnish This is a 2 step recipe. 1) Boil and chill a killer pudding. Warning: Do not consume this pudding straight or your head and bowels will explode. Simultaneously.  2) Whip albumen foam and mix with a little of the cold pudding. Warning: Do not use fresh eggs for this or you could die. Comprenez-vous? Let's go. Step 2: Boiled Pudding. <PIC> Start with cold milk in a 3 quart pot. It really has to be cold. Add the sugar and cornstarch, whisk to thoroughly dissolve. Begin heating. If the milk is warm when you add the cornstarch, you will get instant lumps if you are lucky. Generally it means a big mess and do-over. Have your ingredients measured and ready to go. I start on HIGH heat until the pot gets warm to the touch. Whisking constantly. Then throttle back to MEDIUM. Whisking constantly. Then at the 1st sign of a bubble, down to MEDIUM LOW. Whisking constantly. Then continue heating for 5 minutes at a very low boil. Whisking constantly. This pudding will scorch or boil over if you goof off. That's why they sell mountains of instant pudding for children. But we're all adults here, right? Don't turn your back on it. After 5 minutes at boil, cut the heat. Whisk in the chocolate and coffee. You could add vanilla too, if you want to get rid of extra vanilla. I transfer the hot pudding into a quart storage container to flash chill in tap water. Careful, it's hot. Then refrigerate overnight.  Step 3: Whip It Up. <PIC> When you are ready for dessert, put the albumen in a perfectly clean bowl. Set the mixer to warp 10 and engage. You want stiff peaks of dry foam. It's ok to stop and look and whip some more.  Some people use a pinch of potassium bitartrate (aka cream of tartar) to acidify the albumen and get better foam. I use scrupulously clean gear and have no trouble without it.   Step 4: Bring It Together. <PIC> Immediately spoon ½ to a full cup of pudding into the foam and give it a quick whirl. The flavor is intense, so start off easy. Thorough blending is unnecessary, and some variegation may even be preferred.  Step 5: Where Angels Fear to Tread. <PIC> Now you can serve the mousse directly and be happy. But why be happy when you can be ecstatic? So garnish like a fool.  Here I've sprinkled some shredded coconut and Hershey's Special Dark chocolate powder for contrast. I also dropped some frozen cherries, because I'm a little desperate for freezer space right now.  If you hate sleep, a sprinkle of instant coffee crystals would work too. Or inject a surprise center of whipped cream to steer the mood in a different direction. Howbout some cubes of frozen cake to take it over the top.  Step 6: Speaking of Freezing …. <PIC> Yes we can! Line a baking pan with cling wrap and shovel the mouse into the freezer. The bubbles persist to render a light, cleavable, frozen dessert. Have 2 slices: It's all air. Cheers from Sarasota


Introduction: Hashbrown Casserole. <PIC> Hashbrown casserole is a southern favorite when it comes to the holidays! I love love love it. Potatoes, cheese, and onions YEAH. :D
This hashbrown casserole came from my cousin Linda, which was passed to my mom and then to me. My mom made some small changes as did I. The end result is an over the top crazy delicious hashbrown casserole.
Be careful with this one - too much and you're on a train to food-coma-ville. It's a happy but not very productive place. :) Step 1: Ingredients:. <PIC>
		2 lbs frozen shredded potatoes or freshly shredded potatoes (I actually used a few more handfuls on top of that!)
		1 can cream of chicken soup
		1 cup sour cream
		1 cup milk
		1/2 cup butter, melted
		1 onion, chopped
		2 cups grated cheese
		pepperTony's seasoning (if you can't get Tony's where you are, order it! You will not be disappointed. :D)
You'll also need a 9x13 baking dish (glass works best) and an oven preheated to 350 F.
Chop the onion however big you like - I like mine a little chunkier. :D The cheese my mom recommends for this is a colby/jack mix, so I do that too. It's really good with anything that's not too smelly, though.
I don't add any salt to mine (the butter, cheese and soup will all have lots) but I do like adding a bit of Tony's seasoning and some pepper.
My mom says that you can turn it into a meal by adding ham to the mix - I want to add bacon! I didn't think about it until it was too late. Someone please add bacon and send me pictures. :D Step 2: Defrost/shred the Potatoes. <PIC> If you're using frozen potatoes you'll need to defrost them. I put them in a large bowl and pop them in the microwave on the defrost setting - it took about 10 minutes to get them nice and defrosted. If you're good at thinking ahead, you can always pop them in the fridge the night before. :)
Once they're defrosted, let them hang out in a colander while you get everything else together.
If you're shredding your own potatoes they won't need any extra draining. Step 3: Preheat and Combine!. <PIC> Preheat the oven to 350 F.
Chop the onion and melt the butter.
Then combine all the ingredients in your baking dish. Mix very well! You want the potatoes to be coated with everything. After it's mixed, press the potatoes flat in the dish. Step 4: Bake!. <PIC> Bake for 45 minutes at 350 F. After 45 minutes, it'll be done but looking kinda pale. If this doesn't bother you, chow down!
If you'd like a little more color, broil it on high for 5-10 minutes. I love doing this because it makes the top nice and crunchy. :D Step 5: Serve!. <PIC> Hashbrown casserole goes great with everything! I especially like it with ham or BBQ. :D
It's also a really good midnight snack when it's cold right from the fridge.


Introduction: Gluten-Free Sandwich Dhokla. <PIC> Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.Khaman is a similar gram flour-based food. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizeable Gujarati community.It's new variation to normal khatta and khaman dhokla as here I'm using both the batters to give a twist and that's why it's called sandwich dhokla! Step 1: Ingredients to Make Sandwich Dhokla. For white layer:1 cup organic split black gram (udad daal)  2 cups idli rice  Salt to taste  Water to get idli better consistencyFor yellow layer:1 cup chickpeas flour  1 tbsp gluten-free semolina  1 tsp salt  1 tbsp sugar  1 tsp fruit salt  Water to get idli better consistencyFor Tempering:1 tbsp oil  1 tsp mustered seeds  Pinch of Asafoetida  Few curry leaves2 green chilies slicesOther Ingredients:1/2 cup sugar diluted water  Pinch of red chilli powder to sprinkle on top  Coriander leaves, chillies and coconut powder to garnish  Red, green chutney to serve with Step 2: How to Make Sandwich Dhokla :. Please open the link to see each link. Step 3: STEP 1:. <PIC> First for white Dhokla layer take 1 cup of idli rice and 1/2 cup udad daal separately into two different bowls and wash it properly. And rest them for 5-6 hours or overnight. Step 4: STEP  2:. <PIC> Grind rice and split black gram together and make fine paste with adding very less water. Step 5: STEP: 3. <PIC> Now put it into warm place of your kitchen to get fermented. Look at the pic for reference after 5 hrs. Step 6: STEP:4. Take this idli batter into medium sized bowl and add 1 tsp of salt to make first layer. Grease the medium sized plate with oil and pour first batter into it. Step 7: STEP : 5. Put the plate into already hot steamer and cook first layer for 7-8 mins. Step 8: STEP: 6. Once first layer is cooked after 7-8 mins, apply green coriander mint chutney and cook for another 3 more mins. Step 9: STEP: 7. For third layer, take 1 cup of chickpeas flour into medium sized bowl, add all other ingredients than water and mix it well. Step 10: STEP: 8. Now add water to get desired consistency like idlis batter and mix it will using whisk to avoid lumps. Once second layer of dhokla cooked, add fruit salt into the third layer batter and pour on top very quickly. Step 11: STEP: 9. <PIC> Sprinkle red chilli powder on top and cook for another 10 mins. Step 12: STEP: 10. <PIC> Once cooked remove it from heat and let it be at room temperature.Now for tempering, put oil into small nonstick pan, add mutated seeds, once spluttered, add asafoetida and green chillies, curry leaves and spread it on Dhokla.Pour sugar water on it and rest for another few mins until it gets absorbed. Step 13: STEP: 11. <PIC> Once dhokla is getting into room temperature, cut it into desired shapes of your choice. Step 14: STEP: 12. <PIC> Serve hot with tomato sauce and green chutney.


Introduction: Easy Smoked Salmon Dip. <PIC> This smoked salmon dip is super quick and easy to make, and a sure-fire crowd pleaser.  I mean who doesn't like smoked salmon and cream cheese?  Villains, that's who.  Some fresh dill and lemon juice freshen up this dip, and make it the perfect appetizer to serve with fresh vegetables and crackers.  The best part is, it takes less than five minutes to whip up!
(Warning: it also takes less than five minutes to consume an entire bowl, so beware!) Step 1: Ingredients. <PIC> 4 ounces (1/2 cup / 113g) sour cream
1 tablespoon minced fresh dill
1 tablespoon freshly squeezed lemon juice
8 ounces (1 cup/ 226 g) cream cheese, at room temperature (or microwaved for 30 seconds)
4 ounces (113g) smoked salmon, minced Step 2: Combine. <PIC> Combine all ingredients in a bowl.
Grind in fresh salt and pepper to taste.
Mix well.   Step 3: Assemble Appetizers. <PIC> To make super cute finger-food appetizers, combine salmon dip with crackers, sliced cucumbers, halved mini tomatoes, and fresh dill. Step 4: Devour. <PIC> So cute you almost don't want to eat it!  almost
Seriously, try not to eat 10 of these in one sitting.
Try.  I won't judge.
Enjoy!


Introduction: Coconut Curry Candy. <PIC> I don't know if a lot of people are getting the flu right now or it's just a lot of people around me but I decided to be proactive about it and make this candy.  I developed the recipe from a variety of sources: - It's loosely based on an instructable I made about a year ago - Also it is because of an Instructable I made recently where I suggest you should listen to Coconut Woman by Harry Belafonte which mentions a coconut candy. Anyway, try it for yourself to be proactive about getting the flu by using all of these chemically potent ingredients.  It's easy, nutritious and delicious!  Step 1: Gather Your Ingredients. <PIC> What you'll need for this recipe, and why you'll need it: 1 whole coconut     (a good source of protein, iron and zinc which will help your body rebuild cells, help transfer oxygen throught your system giving you more energy while also giving your immune system a boost...also it gives nice texture and that tropical feel...oh and there are loads more reasons for including coconut in your diet)   1 1/2 cups sugar     We're just using sugar as a binder in this recipe.   The zest of one orange     Because just 6g of the stuff has 14% your RDI...that seems like a good reason to me.   1 tbsp curry (I used a hot madras curry powder)     see cumin and tumeric   1 tbsp ginger (fresh or powdered)     Reduces pain, anti-inflammatory, boosts appetite, aids digestion, flavorful and tastes of the tropics. What's not to like?   1/2 tsp of cumin     Good for anti-glycation, as an antioxidant AND it is antiseptic.    1/2 tsp chili powder or cayenne     Filled with capsaicin, these reduce pain, inflammation, phlegm and and a whole bunch of other things.   1/2 tsp turmeric     Anti-inflammatory, packed with anti-oxidants, full of vitamins A/C/E (because it's Ace!).   1/2 tsp mustard seeds (or ground mustard if you wont be using a food processor)     reduces pain and breaks up congestion   1/4 tsp garlic (fresh, powder or granules)     antiseptic, anti fungal, full of powerful cold and flu fighting ingredients...can you really doubt garlic?   1/4 tsp salt   Also, you will need some parchment or wax paper. Cross-referenced sources: Coconut 12  Orange Zest 12 Ginger 123 4 Cumin 123 Chili Pepper or Cayenne 12 3 Turmeric 12 3 Mustard 12  Garlic 12 3 Step 2: Drain the Coconut. <PIC>    Put a hole in each of the "monkey eyes" on your coconut, drain all of the liquid and set it aside.     Crack open your coconut* and remove the meat from the shell.  *if you open your coconut nicely, you can use the shell to make other Instructables like this, this, this, that, this, this-other-thing, Whoa-this-thing, also there is this, that and many more. If you split your coconut nicely in half, you can also use it as a candy bowl at the end of this Instructable.
         Step 3: Would 'masticate' Be an Appropriate Verb for This?. <PIC>
          Ok, now is the time when you combine most of your ingredients.   Start by shredding your coconut in a food processor (but If you don't have one you can use a normal grater instead).     Add the zest of one orange, 1 tbsp curry, 1 tbsp ginger, 1/2 tsp of cumin, 1/2 tsp chili powder, 1/2 tsp turmeric, 1/2 tsp mustard, 1/4 tsp garlic, and 1/4 tsp salt to the coconut.     Pulse the food processor some more until all the ingredients are thoroughly combined (of course if you don't have a food processor then just use a fork...or something).  Step 4: Sugar & Water. <PIC> Mix the 1 1/2 cups of sugar with the coconut water you've taken and boil it on medium heat for about 15 minutes to get rid of most of the water and turn the sugar to a liquid. Easy, no? Step 5: Let's Get Coconuts!. <PIC> Now, that hopefully most of the water has evaporated from your coconut/water mixture, it is time to toss your shredded coconut and spice mixture into it. Stir this for 5 minutes or until the mixture is thick and relatively free of liquid; if you slide all of the mixture to one side of the pan, there should be very little liquid ( or none) which flows into the half of the pan with nothing in it. Step 6: Yes, Ooey-gooey.. <PIC>
          So it's about time you did something with that ooey, gooey, mixture in the pan.   Prepare two sheets of parchment paper, about the size you would use on an average size cookie sheet.     Pour the coconut, sugar, spice mixture on one of the sheets and place the other sheet on top.     Use a rolling pin to get an even thickness...about 4mm thick.  Step 7: This Step Will Determine What Kind of Person You Are But Not How Your Candy Will Taste.. <PIC>
          Now you have a decision to make: do you want your candy right away or do you want to wait for two whole days? if you want your candy right now then continue on with this step, if you can wait then skip to the next step. Whichever you choose, your decision will not change the taste of your candy. Choosing the next step will result in a harder candy though. Apparently you're an impatient person who just wants their candy now. I like your style.   Remove the top layer of parchment paper from your candy sheet and roll the whole thing into a log, rolling it a little and pulling back the parchment, and repeating. (sorry there are no pictures because this but it takes both hands).     Cut your roll lengthwise down the middle and then into even sections about 1 1/2 cm thick.     Cut a whole bunch of little squares out of parchment or wax paper (one for each section of candy you've cut).     Place each section of candy on each square of parchment or wax paper.     Roll the paper around the candy and then twist the sides (like in the picture).  Step 8: With Bated Breath..... <PIC>
          If you have chosen to finalize your candy using this step, you must be very patient...and also you don't like having delicious things in your mouth. I do not envy you. For this step:   Begin by removing the top layer of parchment paper (if you haven't already).     Cut your ooey-gooey candy sheet into diamonds.     Leave the candy in a cool, dry place for 2 days. Try to cover it so that the candy can dry out but so that no bugs want to feast on the candy you so patiently await.     If you like, you can sprinkle fresh or toasted coconut and/or orange or lime zest on top of the candy (that you won't get to eat for 2 days).  Step 9: Coconut ~ Curry ~ Candy. <PIC> Now, whether you are patient or not, you should have some candy to help you fight off a wintertime sick and put a taste of the tropics into your mouth.  ...and if you didn't smash your coconut shell too much, you can put your candy into it as I did. Store your savory/spicy/sweet(but not too sweet) candy in your refrigerator. After they cool, they should have the approximate consistency of tiny granola bars. Please leave me any questions, comments or reviews (if you happen to make this Instructable). Happy candy-making to you and stay healthy.


Introduction: Potato-Skin Mini-Quiches. <PIC> For years one of my staple party foods has been Potato skins... what could be better then potatoes, bacon and cheese all in once delicious bite? WELL.... one day I was preparing for a spring brunch I had just finished making 2 quiches and was starting on the potato skins when I saw the left over quiche mixture that would not fit in my pastry. As I hate to throw any food away I thought what could I do with that? BINGO! use the potato skins as the vessel for the quiche! They are a marriage made in heaven bot start with a base of bacon and cheese so why not join them!
So here is my Finger Fusion: Potato-Skin Mini-Quiches! Step 1: Ingredients. <PIC> 2 pounds small / medium potatoes
4 slices bacon
1 cup assorted grated cheese
2 large eggs
1 cup cream
salt / pepper / cayenne pepper to taste Step 2: Potatoes. <PIC>
		Wash and cut the ends off of the potatoes
		If potatoes are too big cut in half (each piece should be about an 1.5 inches)
		Place on baking sheet and roast for 45min at 350 degrees
		Remove from oven and let cool
		When cool enough to handle scoop out center (save for mashed potatoes or just eat it as you continue to cook!)
		Make sure the bottom is thick enough (as you will be filling the shells with liquid) Step 3: Filling. <PIC>
		Fry Bacon until very crispy
		Shred cheese (I use Parmesan, Cheddar and Smoked Gruyere)
		Lightly beat eggs and cream together with salt and pepper
		Chop bacon into small pieces Step 4: Cook It. <PIC>
		Preheat oven to 425 degrees
		Place potatoes on baking tray
		Place bacon in the bottom of the potato shells
		Cover bacon with cheese
		Spoon egg mixture into potato shells (as full as you dare)
		Place in oven for 10 minutes
		Turn down heat to 300 degrees and cook for an additional 30 minutes
		Let stand for at least 10 minutes before serving Step 5: Serve. <PIC>
		Can be served warm or cold
		Potato Quiches can be served whole or sliced in half to let your guest see the surprise inside!
		Remember to have napkins for your guests to wipe their fingers!


Introduction: Using Papaya As a Multipurpose Home Made Remidies. <PIC> papaya is a delicious tropical fruit which has a great taste, mouthwatering flavor and great health benefits. Originally from the tropics of America the taste and its numerous health benefits made it popular in all the continents.also papaya is easily available year round. but papaya along with other ingredient inc. effect of curing diseases effectively .  Step 1: Papaya & Ginger. <PIC> ingredients: 1>papaya 2>honey 3>ginger using this contents you can cure stomach ache and other gastric problems easily. process: peel off papaya thoroughly (300 gm) .grind the ginger ,we just need a half tablespoon also mix 2 table spoons of honey.take a bowl and add all three ingredients .if possible add just a pinch off baking soda to it and enjoy to cure stomach related problems. Step 2: Papaya and Coffee. Dengue is transmitted by mosquitoes and can be fatal. Common symptoms include fever with headache, severe muscle pain, joint pain and rashes on the body. There is no effective medicine for dengue.Traditionally, the juice of papaya leaf has been found to be useful in the treatment of dengue fever. ingredients : 1> papaya 2> coffee 3> sugar   process : take papaya wash it , peel it, cut in to cube. take  coffee (less than 1/2 table spoon) and 2 spoons -sugar into a bowl mix it with a little warm water and add papaya . eating this will give you tremendous energy to fight to cure dengue .  Step 3: Papaya and Cucumber. <PIC> It is great for the skin and can be used as a face pack to get its benefits. It helps to get rid of acne and skin infections as it helps to open clogged pores. The fermented flesh of papaya also called as papain helps to dissolve the dead cells, giving fresh and glowing skin as a result. It is good to cure the skin infections and wounds that don’t heal quickly. ingredients: 1>papaya 2>cucumber 3>lemon juice process: take papaya wash it grind it along with cucumber , add 1/2 table spoon of lime juice to it .and apply to your face for glowing skin .  Step 4: Papaya & Egg. <PIC> use of papaya and egg can cure your hair fall ,dandruff ,hair roughness and many other hair related problems. ingredients: 1>papaya 2>egg process : take a bowl , place the egg yolk in it .churn papaya thoroughly using a grinder. mix papaya and egg yolk .for better results mix 2 spoons of cured . and apply to your  hairs and wait for 2 hours and wash your head using normal water . healthy and shinning hairs will be visible . Step 5: Papaya and Milk. While most people throw them away, papaya seeds and not only edible, small amounts of them in your diet can be surprisingly good for you.chewing half a teaspoon of the seeds is not like eating papaya fruit. They have a strong flavor, more like a cross between mustard and black peppercorns. 1> Many cirrhosis sufferers have had dramatic improvements with this powerful natural treatment.Liver cirrhosis is a disease, often caused by excessive alcohol consumption over many years. 2>Studies have shown an extract made from them is effective at killing E coli, Salmonella, Staph and other dangerous bacterial infections.   ingredients: 1>papaya 2>milk process : take out juice of papaya add little amount of milk along with sugar and drink it to get multiple advantage.it can be use as anti aging ,anti bacterial, skin glowing, weight lossing, dengue cure, curing motion sickness and many more ...enjoy the day


Introduction: Nacho Cheese Pops. <PIC>
	Have you ever wondered when Nachos were invented and by whom?  Ignacio Nacho Anaya from Pietra's Negras, Mexico invented them in 1943 while working at the Victory Club restaurant in Piedras, Mexico.  It is a Mexican town that is just across the Texas border.  Some military wives stopped in to eat  at the Victory Club and Ignacio threw together what ingredients he had on hand and the Nacho was born!.  Every year they have the Nacho competition in Piedras Negras.  Here is the very interesting article: http://www.cooksinfo.com/edible.nsf/pages/nachos
	I love corn bread and I also love Doritos! I thought I would combine the two and see what happens. I will be sharing how to make Nacho pops.  I am writing a cookbook for my kids so they will have a copy of all my favorite family recipes that have been passed down.  I am modifying a family favorite corn bread recipe to make Nacho cheese pops.  The results were so good I want to add it to my faves.
	This recipe was made from our families favorite corn bread recipe. I substituted the Doritos for the cornmeal in our cornbread recipe and changed the cooking method.  Step 1: Ingredients. <PIC> Ingredients:
	1 Cup mashed Doritos (The original recipe has 1 cup of white corn meal but everything else is the same, except the method.)
	2 C Flour reserve one cup for forming the ball (You may need more flour for forming the balls)
	¼ C Sugar
	2 t Baking Powder
	1 t Baking Soda
	2 C Buttermilk
	2 Eggs
	Dash of sea salt  you can omit if you like.
	Oil for frying the pops.
	Skewers.Please note: You may substitute plain milk with 1 tbs of vinegar added instead of buttermilk, but it greatly impacts texture and taste. This recipe is my cornbread recipe that I changed:  I exchanged the cornmeal with the Doritos.
         Step 2: Supplies. <PIC> You will need:
	Mixing bowls
	Oven dish
	Mixing spoon
	Liquid measuring cup
	Dry measuring cup
	Measuring spoons
	Skewers
	Plastic zip lock bag
	Frying pan Step 3: Mix. <PIC>
	Mix the dry ingredients.
	Then stir in buttermilk and egg (reserving 1 cup of the flour for forming the balls.)
	Mix well.
	Place 1 cup of flour in a small bowl and slowly add the cornbread mixture until you have a nice round ball. I only made a couple of pops because of multiple projects, so you might need to add more flour. After the mixture is not sticky and can be formed into balls make the small round balls. Step 4: Fry. <PIC>
	I used a regular quart pan for frying and added the oil.
	Got it hot and dropped the balls into the hot oil until nice and brown.
	Removed  them and allow them to cool down.
	  Step 5: Skewers. <PIC>
	Then I inserted the skewers.
	Voila! Step 6: Sunshiine's Final Thoughts. <PIC>
	They had a fantastic texture! The flavor was on the mild side to dip them into a sauce. I think these would taste wonderful dipped into a cheese sauce! You could add peppers to the batter to spice them up.  It is a great way to use up the end of a nacho bag because the pieces are usually small by then anyway.
	In closing I would like to thank our instructables company, sponsors, authors, readers, and members; for making this community a great success! Many hours and hard work has been put into making this place the best DIY on the Internet. Have fun and thanks for stopping by!
	Sunshiine


Introduction: Oven-Baked Vegan Pumpkin Donuts. <PIC> Another easy vegan recipe for your Thanksgiving!For this recipe, I actually turned my donuts into fried, Timbits (donut holes), and baked. As am entering these donuts into Baking Contest, I am leaving out the instructions for timbits and fried donuts, and just uploading the baked ones :) Step 1: Ingredients. <PIC> • 1/4 c almond milk, lukewarm• 1/2 tsp sugar• 1 tsp active dry yeast • 2 c flour• 6 tbsp dark brown sugar• 1/2 tsp cinnamon powder• 1/4 tsp allspice powder• 1/2 c pumpkin puree • 2 tbsp vegan margarine Step 2: Directions. <PIC> In a bowl, mix:• almond milk, lukewarm• sugar• active dry yeastMeanwhile, in a stand-up mixer, with dough hook attachment, mix:• flour• dark brown sugar• cinnamon powder• allspice powder• pumpkin pureePour in:• Yeast mixture Knead in: • vegan margarineCover dough and let rest in warm area for half H Roll flat dough, cut with donut cutter, let rest for 30 minutes Preheat oven 350 F, bake for 25-30 minutes Step 3: Topping. <PIC> Obviously you can top whatever you want. Here I had ganache on my donuts :)How to make the ganache:A handful of dairy free chocolate chips, melt on double boiler.  Stir in 2 tsp almond milk.  Mix until ganache consistency


Introduction: How to Make Homemade Cheesecake. <PIC> I hope this helps all the cheesecake lovers.


Introduction: Grilled Cheese Roll Ups. <PIC> Watch this video or go to the next step!) Step 1: Bread. <PIC> Take a piece of bread and cut of the crusts.Take a rolling pin and roll it. Step 2: Cheese. <PIC> Take a cheese.Lay a cheese onto the bread. Roll it. Step 3: Pan. <PIC> Heat oil in a pan.Put the roll in a pan.Cooking it a few minutes. When they start turning golden turn them over. Step 4: Enjoy. <PIC> You could eat at the breakfast or lunch!)Enjoy)


Introduction: Healthy No-Bake Recipes- Snacks and Desserts | Ep. 1. <PIC> This collection of recipes is delicious, healthy, and easy to make. These are snacks and desserts (most are Paleo) which do not require an oven. Let's get started!(Here is my video version. Video Instructable) Step 1: Frappuccino Base. Ingredients:1 spoonful of vanilla ice cream1/4 cup of milk2 cubes of iceRequires a blenderIn a blender, add your ice cream.Pour in the milk.Add in the cubes of ice.Blend until you reach a creamy texture.Serve in cups, or freeze and serve in bowls. Step 2: Green Tea Frappuccino. Ingredients:Frappuccino base (from step 1)Green tea bagsMake green tea by stirring the tea bags in warm water.Stir green tea into frap base.Serve in cup, or freeze and serve in bowls. Step 3: Butter Bars. Ingredients:3 spoonfuls of peanut (or almond) butterHandful of large nuts or fruitHandful of small nuts or fruitRequires a pie plate.Spread the peanut butter into the bottom of the pie plate.Sprinkle the large nuts onto the butter.Sprinkle the smaller nuts onto the butter.Cool in the fridge for 1 hour.To serve, cut chunk out and place onto a plate. Step 4: Fruit Kebabs. Ingredients:Fruit or vegetables  Topping (I used peanut butter)Requires skewersCut small, thin slices of fruit.  Stick slices onto skewers.  Spread topping onto slices.  To store, place in a plastic bag in the fridge.


Introduction: Quick Focaccia. <PIC>
          Everybody should always have some bread dough at hand, no matter if it’s a sourdough, store bought or made with the no-knead method. Your lunch is never a problem if you have some bread dough. A few days ago I made some bread dough taking the idea from the “Artisan Bread in 5 Minutes a Day” and freely adapting their recipe. I used part of the dough to make pizza for dinner that very night and stashed the remaining dough in the fridge. It could be refrigerated for up to 10 days but it never happened to us, I’ve always used it up in a couple of days. I usually bake the focaccia in the stove on top of my baking stone but this time I was short of time and heated my stone on the stove, I rolled my dough and cooked it for a few minutes on both sides. There was my lunch. I seasoned the focaccia with some Tuscan extra virgin olive oil and added some rocket, shredded mozzarella cheese, cherry tomatoes and some thinly sliced speck.
Here are the ingredients for 3-4 focaccias or pizza bases:
		330-350 ml lukewarm water
		1 packet of dry yeast (2 ½ tsp)
		1 tsp fine sea salt
		1 tsp sugar
		30 ml extra virgin olive oil
		700 g all-purpose flour (Italian 0 flour)
Mix yeast, sugar and water (start with 330 ml and then add more at the end if needed) and oil in a large bowl, stir with a wooden spoon. Add flour and salt and mix well until all of the flour has been incorporated. If the dough is too dry add more water by the spoonful. It should be a sticky but not runny. Close your bowl, not airtight, and let rise for a couple of hours or until the dough rise and then collapse. Now the dough is ready to be used. I put mine in the fridge for a few hours so that it’s easier to handle it, but   if you’re short of time it doesn’t matter. Sprinkle the surface of the dough with flour, then cut a piece, about  or 1/2 or 1/3 depending on how you like your pizza or focaccia, if you use 1/3 it’ll be fluffier and if you use 1/2  it’ll be thinner. Roll the dough on a well floured surface and make your pizza or focaccia as you usually do.


Introduction: EZ Chili. <PIC> I call this a dump chili because there is very little involved but dumping purchased ingredients in a pot. It's perfect for the beginning cook or if you just don't have a lot of time Step 1: Shopping List. <PIC> you will need a couple of pounds of ground meat of choice, I'm using ground beef
 1 onion
 chopped garlic or 3 garlic cloves (not shown)
 1 jar of salsa
  1 small jar of tomato sauce
 1 package of chili seasoning
 1 bag of diced bell peppers ( use fresh if you have them)
  tortilla chips
 hot peppers of choice ( I'm using habaneros.. be careful when handling any hot peppers) Step 2: Getting Started. <PIC> I like a rustic chop to the peppers and onions in chili so I chunked the onion into large pieces, added the onion, ground meat, chili seasoning and green peppers to a frying pan.
 seasoning packets usually say to add after the meat is cooked and drained and want you to add water, I prefer to cook the seasoning into the meat, the meat and veggies will give off enough moisture that you usually don't need to add water.
 cook the mixture over medium high heat until the meat has lost its pink color then strain any grease and pour into a crockpot (if you don't have a crockpot GET ONE but you can cook this completely in a large skillet, just turn the heat way down) Step 3: DUMP IT. <PIC> Add the meat mix to the crockpot (or deep frying pan, large pot or dutch oven) and pour in the salsa, the tomato sauce, your hot peppers of choice (a handful of habaneros in this case) and the crumbled tortilla chips (the chips will help thicken the chili) allow to simmer for at least an hour, 3-4 is better and even better is to let the chili rest in the refrigerator overnight and reheat on low before serving Step 4: DONE. <PIC> OK, my chili is resting in the refrigerator.
 When I go to serve it, I'll have a bowl of shredded cheddar cheese, some chopped tomatoes, sour cream, chopped red onions, cheese-it crackers , hard rolls with butter and chunks of chocolate bar. YES CHOCOLATE ! The habaneros make this a fiery chili, the chocolate helps to relieve the heat and it adds a unique taste to the chili as well.


Introduction: Halloween Treat. <PIC>  Step 1: Materials . <PIC> -Candy corn-peanuts -medium size bowl -Lid Step 2: Add the Peanuts . <PIC> Simply add in the peanuts. You can control how sweet the mixture is by adding more peanuts (not as sweet) or less peanuts (more sweet) I'm using half a jar to  one bag candy corn. Step 3: Add the Candy Corn . <PIC> Simply add the candy corn into the bowl with the peanuts! Step 4: SHAKE!!!. <PIC> Shake the bowl with the lid on gently so you mix it all together but don't break the candy corn.  Step 5: Eat . <PIC> Enjoy!


Introduction: Raspberry Almond Smoothie. <PIC> Raspberry almond smoothie is a great choice for those looking for dairy free alternatives but also for those  who like almond milk or want to stay healthy!This almond milk smoothie only takes 5 minutes to prepare and gives you a vitamin and energy boost!Read more =>www.happyfoodstube.com/dairy-free-raspberry-almond-smoothie-recipeVisit my blog for more tasty recipes -                   www.happyfoodstube.com Step 1: Ingredients:. <PIC> 1 cup/110g Frozen Raspberries1 cup/250ml Almond Milk3 Tablespoons Almond Butter10 Almonds , finely chopped Step 2: Directions:. <PIC> In a food processor, combine raspberries, almond milk and almond butter until smooth.Finely chop the almonds.Pour into a glass/jar/cup and top with chopped almonds and some extra raspberries (fresh or frozen).Enjoy!The post Dairy Free Raspberry Almond Smoothie appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. <PIC> ► DON’T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► YouTube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Cupcake Bouquets. <PIC> Cupcake bouquets. These are full sized cupcakes decorated to look like flowers and arranged in flower pots. Some are arranged in Easter baskets.