Introduction: Pressure Cooker Pulled Pork Recipe. <PIC> This pressure cooker pulled pork is truly amazing - it's done in around an hour! My oven pulled pork recipe can take hours and hours to do, so this is a great fast version. Plus, it makes its own sauce as it cooks, so you know it's going to be delicious. Don't have a pressure cooker? Check out my slow and low oven version of pulled pork - it is one of the most amazing things you'll ever cook. Honestly. :DI've also got recipes for a standard sweet/spicy BBQ sauce, and a mustard BBQ sauce if you want to make those yourself, too.P.S. Don't have a pressure cooker? I have a buying/using guide up for pressure cookers! Step 1: Ingredients + Tools. <PIC> 2 to 2.5 pounds pork loin, butt or shoulder - make sure that's the boneless weight!1 1/2 tablespoons brown sugar1 tablespoon paprika1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon salt1/3 cup apple cider vinegar1/4 cup water1/4 cup ketchup1 1/3 cups water splash of liquid smokeburger buns for servingfavorite BBQ sauce for serving (I'm using Sweet Baby Ray's Honey Chipotle today!)I'm using a 2.2 pound pork loin here because it was on sale, but I much prefer the pork butt/shoulder. Pork loin doesn't have as much fat, so it will always be a little drier. :) Step 2: Cut the Pork and Cover It With the Spice Rub. <PIC> Cut the pork into three equal pieces. Mix up the spice rub - use your hands so you break up all the brown sugar chunks!Coat the pork liberally with the spice rub - use all of it! (If you're using another spice rub, just be sure to coat them well.) Step 3: Combine the Liquid Ingredients and Add Everything to the Pot. <PIC> In a 2 cup liquid measure, combine 1/4 cup ketchup, 1/3 cup apple cider vinegar and maybe 1/4 teaspoon liquid smoke. Add 1 1/3 cups waters, or enough to fill the cup up to the 2 cup line. :)Stir well and pour into the pressure cooker.Place the spice rubbed pork pieces gently into the liquid around the edges of the pot. (The middle will always be the hottest place, so this will help cook more evenly!)Add in the excess spice rub, too!  Step 4: Lock on the Lid and Bring to Pressure. <PIC> Lock on the lid and turn the heat to medium-high. In a few minutes, steam will begin to come out the valves. Keep this heat going until the pressure indicator pops up.Once it's up, turn the heat down to medium-low and cook for 25 minutes. (30-35 minutes if you're using an electric pressure or at a high altitude!) Step 5: Turn Off the Heat and Naturally Release the Pressure. <PIC> Turn off the heat and let the pressure release naturally. This can take 15-20 minutes.(If you're using an electric pressure cooker, I recommend turning it completely off. Sometimes "warm" can be much hotter than you'd think!)Once the pressure is released, open the top and pull out the pork. Is it starting to fall apart? If so, you're in good shape! If not, pop the lid back on and bring it to pressure again and cook for another five minutes.When the pork is good, set it aside in a medium bowl to cool while you thicken the sauce. :) Step 6: Reduce the Sauce and Shred the Pork. <PIC> If you're worried about the fat, pour out the sauce into a small bowl and shove it in the freezer for a 15-20 minutes - the fat should float up to the top and harden. I never do that, though. Fat is yummy, and especially helpful if you're using pork loin. :DTurn the heat up high and reduce the cooking liquid until you have 3/4 - 1 cup of it left. I stopped at 1 cup. At this point taste it and add whatever else you like - more salt, sugar, spices, or vinegar. While the liquid is reducing, shred the pork with two forks or your hands.  Step 7: Pour the Liquid Over the Pork and Enjoy!. <PIC> I reduced my cooking liquid down to 1 cup and poured the whole thing over and mixed well. This sauce will keep the pork moist and add flavor, so it's okay if it pools in the bottom of the bowl. Serve on buns with your favorite BBQ sauce and maybe some corn bread, mad and cheese and collard greens. That's my favorite way to eat it! I only had the collard greens this time but it was still perfect. :D


Introduction: Altoids Porta-Coffee. <PIC> Fed up of meetings where instant coffee and hot water are all that is available? Dying for a real coffee to see you through the meeting? Look no further - my Altoids portable REAL coffee comes to the rescue! Step 1: Gather Ingredients.. <PIC> You need:Ground coffee of your choice.Altoids tin.Small muslin bag. I used those sold by Kilner as herb bags for cooking. Step 2: Fill Your Bag and Brew.. <PIC> This needs a little experimentation to determine the strength of the final brew. Add sufficient ground coffee to the bag to get the desired strength for a cup or mug. The draw up the drawstring, add hot water to the cup and drop in the bag. I keep hold of the strings as I do so, so that I can agitate the bag and then drape it over the side of the mug, allowing the coffee to brew. After a few minutes remove the bag, squeezing against the side of the mug with a teaspoon to extract moisture. Pop the used bag in the Altoids tin to take home to wash and reuse. Don't forget to recycle the coffee grounds on the compost heap! Step 3: Daily Use. Keep the Altoids tin in your bag or pocket so whenever you want a real coffee and can't get one, you can make one and be the envy of those around you.And the good news is you can fit two pretty full bags in one tin. Doubly great!Hope you enjoy it as much as I do.


Introduction: Italian Cheese Garden. <PIC> This is my zen garden of cheese .I made this recipe for special occasions like romantic dinner and to impressionate my friends. It seems so hard to make it but if you follow my instructions is easy.Enjoy your meal Step 1: Ingredients:. <PIC> 5 cups parmesan cheese1 cup egg white1 clove of black garlic  ½ cup double creamCress for decoration3,5 once ham 7 once potatoes7 once milkWhite pepper1 l Vegetable oil Step 2: . Grated parmesan . Place 1 ½ cup of cheese in a large wide-mouther glass jar and and add the white egg and stir to combine. Cover With film and refrigerate for 1h.  Step 3: . For the crust of parmesan: Tour on the oven to 170C . place 1cup of cheese  in a baking tin and strew over all surface. Bake it for 9 minute until you see a gold crust.  Step 4: . Pil the potatoes and cut in cube  and then place in a pan with black garlic, milk and a bit of salt and cook until it will be mush. Step 5: . For the mousse of parmesan Place the rest of parmesan in wide mouther tin jar and wip with double cream Until it will be mousse. Step 6: . Cut the ham in little pieces Take out the first jar Wight parmesan and egg white and make it a little ball and fry it in a hot oil until they will be amber.serve like your fantasy


Introduction: Coffee Jello Shot. <PIC> A shot of coffee, a shot of alcohol, why not a jello shot of both! I thought why not take the jello shot to a whole new level! This is how to make coffee jello shots. Step 1: Ingredients. <PIC> You will need:
At least 2 envelopes of flavorless Knox Gelatin
1c of brewed coffee ( mine was a creamy caramel blend)
3/4 c of hot water
1/4 c of alcohol (mine was Carolan Irish cream)
Some sort of mold or little cups or a pan to put the coffee in to cool Step 2: Making the Coffee. <PIC> First you start with your hot brewed 1 cup of coffee and add one package of the gelatin to it. Stir really good make sure all of the gelatin dissolves and then use a dropper of sorts to fill a mold or little cups half way. After making it in a mold I think that it would be easier to serve it it were just in little cups like a traditional jello shot or made in a pan and cut up like a jello giggler. Then you can place it in the freezer for a faster solidifying time. In the shallow molds I did it really didn't take long at all about 10-15 minutes. Step 3: Alcohol Gelatin. <PIC> After the coffee part has solidified you want to get 3/4 c of piping hot water and add another gelatin package and stir until completely dissolved. Then add your 1/4 c of alcohol. Be sure to pick an alcohol that would go good in coffee like a Baileys, or whipped vodka or Irish cream. and give it a quick stir and then take your dropper and add right on top of the solidified coffee. This will give it two nice layers that you will be able to see. Then put back in the freezer until done. Step 4: Done!!. <PIC> Now you are all done just take them out and serve them. When you eat them I suggest more of a let it sit in your mouth a moment and let the two flavors blend together nicely. Serve them after dinner, as a night cap, or hanging out with friends.  I hope you enjoy this little twist on a jello shot.


Introduction: Frozen Grapes. <PIC> There's nothing better than frozen grapes. Lets try some Step 1: Wash the Grapes . First you need to wash the grapes in a bowl that can drain the water. Step 2: Let Them Dry. As it said let them dry or you can roll them on paper towels but air dry is better Step 3: Freeze Them and Eat . <PIC> Let them freeze for one day them you can eat them but make sure to keep them in the freezer until you eat them


Introduction: Freezing Watermelon. <PIC> I do not know about you, but whenever i buy watermelon my family can never finish the entire watermelon within couple of days and I somehow do not like to buy already cut watermelon. Hence i tried freezing the watermelon pieces once and it all stuck together and it was a big task to separate the pieces. Later when i checked online, i found a video on how to freeze banana and i tried it out for watermelon and it worked perfectly. The pieces did not get stuck to each other and when i wanted to make a smoothy, i could easily use how many ever pieces i wanted, without any struggle. I know few might feel it silly to put this in instructable and honestly speaking i did too, but my sister convinced me by telling that not everyone knows how to freeze fruits and we should share our learning. So here you go. This method can be used to freeze any fruit. Hope this helps :) Step 1: How to Freeze. <PIC> Cut watermelon pieces and place them on a plate fitted with wax paper/parchment paper/plastic wrap. Place the plate in the freezer and wait for the pieces to completely freeze. Take the frozen pieces and place in zip lock bag and put it back into the freezer. Done !!Next time whenever you need watermelon, just take how many ever pieces you want and place the remaining pieces back in the freezer.


Introduction: Craisin (Cranberry) Bread. <PIC>
My parents found this old recipe card for Apricot Bread in our kitchen. They made that, and it turned out awesome. I'm not a big fan of dried apricots, so I figured I would adapt the recipe for dried cranberries.
It turned out great, and it's super easy to make. Simply mix all the ingredients together and bake! Step 1: Gather Ingredients and Supplies. <PIC> Supplies
		Two Mixing Bowls
		Whisk, or Electronic Mixer
		5 x 9 Bread Pan
		Oven (that should be obvious)
		Various Measuring CupsIngredients
		2 & 3/4 Cups Flour
		1 Cup Sugar
		2 TSP Baking Soda
		1 TSP Salt
		1 TBSP Shortening or Butter
		1 Egg
		1/3 Cup Cream
		1 & 1/2 Cups Cranberry Juice (or substitute)
		1 Cup Dried Cranberries (Craisins)
Now is also a good time to go preheat the oven to 350 F. Step 2: Mix the Dry Ingredients. <PIC>
Here are the ingredients you need to mix together into a bowl:
		2 & 3/4 Cups Flour
		1 Cup Sugar
		2 TSP Baking Soda
		1 TSP Salt
Hopefully, you can learn from my mistakes and use a larger bowl than I did, or else your mixing will take some delicate maneuvers. Once you finish mixing together the "dry" ingredients, set that bowl aside. Step 3: Mix the Other Stuff. <PIC>
For this step we need a separate bowl to mix together the remaining ingredients:
		1 Egg
		1/3 Cup Cream
		1 & 1/2 Cups of Cranberry Juice (or substitute)
		1 TBSP Butter (I melted it in the microwave)
Once you have those ingredients together, go grab the first, "dry" ingredients bowl. Step 4: Final Mixing. <PIC>
Pour the "dry" ingredients into the other bowl and mix or whisk it up until it's a nice smooth consistency. Now, if you'd like to learn another lesson from my mistakes mix in:
		1 Cup Dried Cranberries (Craisins)
For some reason, I completely forgot about adding in the cranberries and poured the mix into the baking pan. Either way works, but it seems easier to mix them in when you have a nice large bowl rather than a tiny pan.
Go grab your 5 x 9 Bread Pan and be sure to grease the sides, so the bread can be removed easily. Pour the mix in, and you're ready to go. Step 5: Bake. <PIC>
The oven should be at 350 degrees Fahrenheit, just in case you missed that earlier.
Baking should take between:
		1 hour - 1 hour and 15 minutes
The best way to tell if it is done is to poke it with a toothpick in the center. If the toothpick comes out with batter on it, it needs to bake longer. When the toothpick comes out dry and clean, your bread is done.
Take it out of the oven and let it cool off. To help it cool faster you can remove it from the pan, which is probably still very hot. Step 6: Voila!. <PIC>
There you have it, Craisin (Cranberry) Bread. Just slice it up about a 1/2 inch thick, spread some butter on it, and enjoy!
Thanks for reading!
I always appreciate questions and comments.


Introduction: Pepperoni Pull-Aparts. <PIC> 10 inch pizza dough1 Cup Mozzarella Cheese5 Tbsp Pizza Sauce16 Slices Pepperoni1/2 Cup Cooked Diced BaconYou can use scratch dough or store refridgerated dough. Stretch dough to make a long flat oval shape. Spread sauce over dough then add cheese. Next lay out peperoni and lastly bacon. Make sure to spread ingredients evenly. Roll up tightly into a log shape. Make cuts about 2 inches apart through log but not all the way. Stop cutting about an inch from the edge. Place on pan or cookie sheet in a U shape and bake at 400 degrees until brown. Let rest when done for 5 minutes. Then grab a piece and enjoy.


Introduction: How to Never Shuck Corn Again. <PIC> I absolutely hate shucking corn and picking off all the corn silk. I found out about this method and use it every time. Step 1: Cooking. <PIC> Get out your corn on the cob and place it in your microwave. Cook the corn on full power for 5 minutes.(It's helpful to trim off the ends and scraggly leaves, too!) Step 2: Cutting. <PIC> Remove the corn from the microwave using oven mitts and cut about 1 inch off the bottom. Step 3: Sliding. <PIC> Hold the corn up from the opposite end and it will easily slide out completely clean.  If it doesn't come out easily, trim a little more off the bottom and try again!


Introduction: Making Hard Boiled Eggs With FRESH Eggs. <PIC> When you buy eggs from a supermarket there is a pretty good chance your eggs have been in that carton for almost a month.  Commercial egg farmers have 30 days once their eggs are packed in a carton to sell them.  If the carton is labeled with a "use by" date that date is 45 days from the when the eggs were packaged. Assuming the eggs were packaged the day they were laid, that is still an egg that has been sitting for a while. The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier.  The trade off is the longer the eggs sit the less centered the yolk will be because the whites become less dense (also the longer eggs sit the less nutrition they provide).
Now you want to make a beautiful platter of deviled eggs with nice neat whites and centered yolks... what to do?
It's as easy as stopping by the local farm market and buying some fresh free range eggs from a local farmer and following these steps to perfectly boiling your fresh eggs. (or go one step further and put some happy hens in your backyard, but that is an instructable for another day) Step 1: What You Need. <PIC> Fresh Eggs
Pot with enough water to cover the eggs
Slotted spoon
Timer
Colander
Bowl of ice water Step 2: Boil Water. <PIC> Yes, that's right, we are boiling the water first... then adding the eggs, backwards, not anymore, this is the new way to hard boil eggs! Step 3: Add Eggs. <PIC> Now gently... very gently... lower the eggs one at a time into the boiling water using the slotted spoon.
If you didn't have enough water to cover the eggs just add some hot water from the tap and wait until boiling resumed to start timer.
Now set your timer for 15 minutes.
Boil the eggs for 15 minutes regardless of size, small, medium, jumbo, doesn't matter. (some local eggs come in mixed dozens, medium-jumbo)
While waiting toss some ice cubes in a bowl by the sink and put your colander in the sink (this maybe a good time to find your sink by washing some dishes) Step 4: Drain and Ice. <PIC> When the timer goes off turn off the heat, grab your mits and drain your eggs in the colander, then just dump the eggs into the bowl of ice and top off with cold water.
If you are concerned about cracking shells just lift the eggs individually with the slotted spoon and delicately set in the ice bath.
Now just let the eggs cool, if some of the eggs are above the surface just give it a stir so they all get a chance to chill out. Step 5: Peel. <PIC> When you are ready to peel, just tap the egg on the counter and peel off the shell.  It's really easy, the eggs just about fall out of of the shells.  I just put the peeled eggs right back in the colander to rinse off any shell bits that may get left behind.
Look at that nice neat bowl of naked eggs and the shells, almost whole, I actually have to crush them before adding to the compost pile. Step 6: Enjoy!. <PIC> Now enjoy your fresh boiled eggs, make the prettiest, tastiest, healthiest deviled egg platter ever devoured!
Now go over to here to get the best deviled egg recipe!  Thanks JavaLady tasty!
I'll thank the chickens for making such great eggs... with cake!


Introduction: Turkey Pepper Poppers. <PIC> Turkey Pepper Poppers!These poppers are made with sweet mini peppers and stuffed with minced turkey meat. These are great for snacks. You can replace the filling with your choice of meat or creamcheese.  Try it out, I am sure you will make it again and again. Thanks. Step 1: Ingredients. <PIC> The ingredients you will need for making this poppers are1 cup Minced Turkey 10 - Sweet mini peppers1 medium size Onion, finely chopped4 Garlic cloves, finely chopped1/2 cup Mozzarella cheeseGenerous pinch of dried Oregano1 tbsp Olive oil1/2 tsp Salt Step 2: Filling Preparation. <PIC> 1. Heat oil in pan over medium flame. Once the oil is heated, add chopped garlic and saute for few seconds.2. Add in chopped onions, saute for couple of minutes.3. Add minced turkey meat into the pan and cook for 3 minutes.4. Season the filling with salt and dried oregano and mix all well.5. Cook uncovered until the turkey meat is completely cooked.6. Remove  pan from flame and let the filling cool for sometime. Step 3: Stuff and Bake. <PIC> Preheat oven to 375 F.1. Wash the sweet mini peppers with running water and pat dry them with paper towel/tissue.2. Halve the peppers and set aside.3. Take turkey filling and halved peppers. Spoon the turkey filling into each pepper half.4. Bake the poppers for about 20 minutes or until the sweet peppers become softened. Step 4: Add Cheese and Bake. <PIC> 1. Once it baked, take out from oven and sprinkle cheese over the poppers.2. Put the pan back to oven and bake for 2 minutes or until the cheese completely melts. 3. Take out from oven and transfer the poppers to serving plate and relish them. Step 5: Serve Hot!. <PIC>


Introduction: Dried Fruit for Snacks or Potpourri . <PIC> This instructable shows you how to preserve fruit and herbs, by dehydrating them, using your oven.  Step 1: Step 1: Gather Fruit. <PIC> Step 1: Gather any fruit, veggies or herb that you would like to preserve by drying. I'm drying Meyer Lemons today! Step 2: Step 2: Slice Fruit  . <PIC> Step 2: Slice Fruit or veggie of choice in about a 1/4" thickness. Step 3: Step 3: Preheat Oven . <PIC> Step 3: Preheat oven to 170° Step 4: Step 4: Line Pan and Arrange Fruit. <PIC> Step 4: Line cookie sheet with parchment paper and arrange fruit on pan. Step 5: Step 5: Pop in Oven. <PIC> Step 5: Place the lined cookie sheet with fruit on top rack in preheated oven. Step 6: Step 6: Start Dehydration Process. <PIC> Step 6: Leave oven door opened a little, to allow excess moisture out of the oven. Keep fruit in the oven from 2 to 6 hours, depending on the thickness of your fruit. Check and turn fruit hourly. Step 7: Step 7: Last Steps. <PIC> Step 7: Turn oven off and let fruit cool down. For potpourri, feel free to add herbs, spices and/or essential oils to give the scent a little boost! I placed mine in a mason jar and embellished with fabric and ribbon, for a nice gift!


Introduction: Copilarim's Plum Jam (only Fruit and Sugar). <PIC> Hi!!:) I wanted to make a step by step instructable, but it seems i'm more familiar with the photo one:). So here you go!!
I love plum jam (it's pretty much my fave of all). My grand'ma tought me how to do it and since i've done a lot of it last year i've made some pictures to share with you.
This is what you need:
- 3 kg plums
- 1 kg sugar
- clean jarsFirst step: is to wash the plums really really good.Second step: you have to peel them off (if the skin doesn't go off easily you can put them into boiling water for less than a minute and take them out and peel them:P - be cautious not to get burnt). I had no need to boil them because with these plums you can take off the skin really easy and pretty fast. Cut the plums and remove the pits.Third step: put the plums into the heavy bottomed pan and pour the sugar on top of it. On a low fire you have to mix the fruits and the sugar with the wooden spoon until the sugar melts. After that you have to turn the fire on and boil the jam, stirring with the wooden spoon. Be cautious because it can splash you and it's really hot. It can take up to two hours until it's ready. I know it;s ready when i can see the buttom of the pan while i stir with the wooden spoon.
When the jam is ready i put a stainless plate under the jar and pour the jam using the wooden spoon into the jar. Than i cover the jar and put a label on it and that's it:D!!
Tnx! I  hope you like this (i love the jam:D) and i'll write some notes also on the photos.


Introduction: How to Make Homemade Chocolate Milk. <PIC> Chocolate milk is the greatest thing for all of you chocolate lovers. And you will love this recepie for how to make chocolate milk. This is a very quick tutorial and should take about two minutes. Enjoy! Step 1: 1.Supplies. 1:Hersheys Chocolate syrup2:A jug3:A spoon4:Sugar5:A microwave6:A gallon of 2%, or fat free white milk Step 2: Pouring the Milk. <PIC> Now, take your jug and pour as many white milk as you want in the jug. Step 3: Microwaving. <PIC> Now, take your jug of milk and put it in the microwave for one minute. Step 4: Adding Chocolate. <PIC> When the microwave is done, take the jug of milk out. Now, open your bottle of Hershey's Chocolate syrup and pour as much as many syrup as you want into the milk. Step 5: Stir, and Enjoy!. Now, we're almost done. Stir the chocolate milk with your spoon, and enjoy the chocolatyness of your delicios chocolate milk! Well, I hope you enjoyed this quick instructable on how to make chocolate milk! Ummm... delicious!


Introduction: Graveyard Squares. <PIC> Halloween time has rolled around. I’ve never been prepared enough to make a Halloween recipe, but I’ve finally pulled my self and my ingredients together in time to make a spooky treat. And by spooky, I mean really cute! Look at that bright green grass with cheerfully tawny gravestones. Adorable.All these Graveyard squares need are some hands sticking out of the ground and some vultures or crows circling above. But while these Halloween touches might give them the spook they need, I really like them as the adorable graveyard scene they are. Step 1: Ingredients. <PIC> Gather your ingredients:1 ½ cups graham cracker crumbs½ cup unsalted butter, melted1 cup semi-sweet chocolate chips¾ cup chopped nuts (walnut or pecan)½ cup butterscotch chips½ cup white chocolate chips2 cups large flaked coconut1 can (14 ounces or 396 grams) sweetened condensed milkAbout 1/8 teaspoon green food colouring (a bit more or less depending on the brand you’re using)12 oval-shaped arrowroot cookies Step 2: Layer the Graham Crackers and Chips. <PIC> Preheat oven to 350˚F (175˚C). Line the bottom and sides of a 9x13-inch cake pan with parchment paper.Mix the graham cracker crumbs and melted butter together in a medium bowl. Spread the mixture in the cake pan and pack down firmly.Sprinkle the various chips and nut pieces over the graham cracker crust. Step 3: Top and Bake. <PIC> In a medium bowl, gently mix together the coconut, condensed milk and green food colouring. Carefully spread the mixture over the chips and nuts (some of the under layer will peak through).Bake in the oven for 25 minutes so that the coconut gets a bit crispy and browned. When they come out of the oven, stick the arrowroot cookies into the squares so that they look like tombstones. Place on a wire rack and cool completely before lifting out of the pan, cutting and serving.


Introduction: How to Make a Tropical Slush. <PIC> 1. I use slushy magic- you can buy one at wal-mart, or cvs (any store near by)
2. First start off by freezing the cubes in the freezer. (this may take up to 1-2 hours)
3. Then once the cubes are frozen, place them in the cup/shaker.
4. Pour in your ingredients...
     For me, I made a tropical slush using...
             Orange Juice (5 ounces)
              7-up (5 ounces)
              Grenadine (pour a good amount in)
5. Once the ingredients are all in the cup, screw on the lid
6. Shake the cup while holding down the whole on the lid in a fast forward-back motion for 3-4 minutes until the ingredients turn to ice.
7. Occasionally lift your finger up from the whole to let out the carbonation of the soda and make sure it wont explode.
8. Pour the slushy into a cup and enjoy!


Introduction: Smoothies. <PIC> How to make smoothies with these easy steps! Step 1: What You Need . <PIC> You are going to need 1. one package of frozen fruit of your choice2. Apple juice3. Yogurt 4. Blender5. Cup6. Your mouth  Step 2: Frozen Fruit . <PIC> First is you want to put the frozen fruit in the blender. (Use half the bag) Step 3: Apple Juice . <PIC> The next step is put the apple juice in the blender but not too much just 2 cups Step 4: Yogurt . <PIC> Then place a cup or two in the blender.  Step 5: Blend. <PIC> Now you are ready to start blending! Make sure you cover the top or your going to have a quagmire!Blend until it starts to become smooth and liquified.You can taste it and if you thing it needs more yogurt or apple juice then go right ahead it wont ruin your ¡dulce batido hecho en casa!                                                                                (Sweet homemade smoothie!) Step 6: The Final Step!!!. <PIC> Pour the smoothie in your cup.Then carefully lift the cup by gripping the cup with your fingers using your finger muscle.Then use your arm muscles (if you have some) and bring the smoothie to your mouth and drink it.Once you have done this, give your self a pat on the back cause you just made a SMOOTHIE!!!!!


Introduction: No Fail Pico De Gallo!. <PIC> When we go roadtripping, one of our goals is to find great food, and while enroute to Albuquerque, we stopped in Trinidad, CO at a place called Tequila's.  Their enchiladas are awesome, but their pico de gallo is what has made me stop at that restaurant everytime we're in the area!  So I decided on one of the trips, to figure out the magic in the pico, and this is what I've come up with!It is a dead simple recipe that takes 5 minutes to make but is fresh and looks great!Ingredients (good for 3-4 people):Cole slaw mix1/4 medium sized onion1/3 medium sized green bell pepper (or 3-4 small sweet peppers)1-2 green onion stalksHealthy amount of cilantro1 roma tomato1/2 limeIf you would like to add a kick to the pico, you can add the following:GarlicJalapeno peppers Step 1: Acquire Your Ingredients and Dice Away!. <PIC> Once you've gotten all of your materials, dice well!  Ideally dice everything to be around the same size.  It makes for better presentation and keeps everything well balanced so you don't have a huge bite of onion vs a tiny amount of bell pepper.Except for the lime, you only need to cut that once :). Step 2: Add the Lime + Cole Slaw Mix Then MIX!. <PIC> Place the diced ingredients into a bowl and then add the juice of your half lime!Add in about 1 cup of the cole slaw mix, a dash of salt, a little pepper.  You'd think having cabbage would be an awkward thing but when it's mixed in with everything, it adds a great crunch!  If you wanted, you could easily just shred up some cabbage  and carrot yourself, but I find that the pre-made cole slaw mixes are convenient for the price.And then mix the whole thing. Step 3: Enjoy!. <PIC> And now it's ready to serve!  Put it on your favorite nachos, tacos, burritos, and enjoy!


Introduction: Quinoa Burgers. <PIC> Suitable for gluten free, lactose free, low FODMAP diet.
(makes 8-10)
150g Quinoa, prepared according to packet
1 courgette, grated
2 eggs (beaten)
100g crumbled feta
Bunch of coriander, chopped
50g pumkin seeds
50g sunflower seeds
1tsp cumin seeds
1/2 tsp tamari (or soy sauce if you are OK with gluten)
50g oats
50g spelt flour
juice of 1/2 lemon
3-4 tbsp oil for shallow frying
1. Begin by draining or squeezing liquid out of the courgette. Do this either in your hands, of place courgette in a seive, with a bowl on top weighted down with a can for 30 mins.
2. In a heavy based pan, toast the seeds on a low heat for 5-10 minutes. Turn off the heat if they beging to pop. Transfer to a bowl and pour 1/2tsp soy sauce onto warm seeds. Stir to mix
3. In a large bowl, mix quinoa, coriander, courgette, 2 eggs and lemon juice. Add the seeds and the crumbled feta.
4. Now add the oats and flour a little at a time. You may need more or less than the amount stated depending on how liquid your mixture is. Keep adding until you can form the mix into a ball that will hold its shape.
5. Form the mixture into round patties - each one should be around 2 Tbsp of the mixture. Meanwhile, heat the oil (I used olive oil) in a large pan.
6. When the oil is hot, put 4-5 patties into the pan to cook over a low-medium heat. After 5 minutes, when it is golden brown on one side, flip over and cook on the other side
7. Remove patties from the pan onto a piece of kitchen roll to remove excess oil.
See http://fodmapforfoodies.blogspot.co.uk/ for more vegetarian, gluten-free, lactose free, low FODMAP recipes


Introduction: Espresso Coffee. <PIC> Tired of spending $3 every morning for your espresso coffee half decaf, low fat, extra foam latte? I was, although I was in between machines as my 10 year old espresso machine died and it took me a while to figure out my upgrade path. My wife speculates that I did about 12 hours of research into finding the perfect espresso machine to buy. I also spent a couple of months testing out the various morning coffee locations and was getting embarrassed by what was coming out of my mouth when I ordered what I thought was a simple drink, but was hard work spitting out without any caffeine.I'll walk you through the basics of espresso coffee and my personal favorite espresso+steamed milk variation, the latte. I will share my hard earned research and tell you the best espresso machine to buy and how I came to that conclusion. Why make your own espresso?For me the main reason was that I couldn't order exactly what I wanted. I needed more control over the amount of caffeine and the espresso to milk/foam ratio.The experience and benefits of making something yourself, no matter how small or trivial, is also something I crave. Starting off the day crafting my drink of choice makes my day that much better.So let's get started. Step 1: Espresso Machines. <PIC> Before getting started on your path to espresso perfection, you're going to need to decide what kind of espresso machine you want to buy. How much should you spend?Let's do the math. My wife and I typically have one latte a day, so at $3, that's $2,190 a year. I expect a quality espresso machine to last at least 10 years and probably more if it's properly maintained. I probably would have spent up to $2-3k if I thought the machine was worth it. I ended up spending about $1,200 for the espresso machine and grinder.There are too many espresso machines to choose from and it's hard to figure out which is the best one. I stayed away from the pod only machines, since I wanted to have control over where I bought my coffee and what kind of coffee I wanted to use. For example the Nespresso machines don't have an option to buy a half decaf pod and each pod costs $.50. Most of these machines won't do much for steaming milk either. I don't like twist off beer caps or screw-off wine caps, so where's the art is throwing in a pod and pressing a button. Not for me thanks.The best espresso machine for your moneyThrough my hours of research on forums, reviews, in store investigations, this is what I bought. RANCILIO SILVIA w/ COMPUTER TEMP (PID)The Silvia is a great machine and the most popular. It's in the ~$600 price range without a temp. control modification. The temperature control is an custom modification to control the temperature of the water. Without the temp. control, the boiler can fluctuate ~40 degrees. You typically need to spend $2000+ for temperature control in an espresso machine, but you can get the Sylvia for less than half of that .  You can also buy kits to do this yourself and there are a number of instructions on how to do this, just google Silvia PID.Now you'll need a grinderI thought I could get away without buying a grinder, but I was wrong, very wrong. You'll need a burr grinder that you can adjust to match your coffee beans. I'll explain this more in the next step, but trust me, don't skimp on the grinder or you'll never be happy with your results. Step 2: Pulling Shots. <PIC> So you've got the gear, let's get started.Turn your machine on and let it warm upThe better the machine, the longer it takes to warm up. Make sure the handle is attached to the unit while it's warming up. You want all the brass to be nice and warm. The Silvia takes about 20 minutes to warm up. Also remember to make sure there is some water in the steam wand by turning it on and letting water run through it. You don't want heating components to be dry as they will get damaged over time. The Silvia can make hot water using the steam wand, so you just turn on the middle switch to run a little water through it. I also use the hot water to heat up my mugs before pulling the shots.Load up your espresso handle with coffeeLevel off any excess coffee before we get to tamping. Here's another item you'll need, a nice tamper. This is what you use to compress the coffee in the espresso handle basket. The Silvia uses a 58mm size tamper. When tamping, use about 30lbs of pressure. If you need a sense of how much pressure that is, try using a bathroom scale and pushing against it. Tap the sides to get any air bubbles out and then finish with a light twisting off motion.Insert espresso handle and start pullingMake sure the handle is properly locked into your machine before hitting any buttons. This is the area you'll need to work on the most. It is supposed to take around 25-30 seconds to pull one ounce of espresso from start to finish. If it comes out too fast, you need a finer grind. If it's too slow, you may need a coarser grind or you may be tamping too hard. If you don't have a good coffee grinder, you may not be able to get the right grind for your machine. Different types of coffees will need different grind settings.Before pulling, you also want to know the temperature of the water. Again, some coffees do better with different temperatures and even 1-2 degrees can make a difference. I'm using 219 degrees right now. You'll just need to experiment and if your machine does not have a temperature control, you can probably find somebody who has 'temp. surfed' it enough to know how to get the appropriate temp. With the Sylvia, you can run the espresso switch, water will come out, way about minute and it will be around 200 degrees. My advice, get a PID unit. Step 3: Milk Frothing. <PIC> If you like cappuccinos and lattes, spend the money and get a quality espresso machine or you won't be satisfied. The Silvia has great steam power and the power to make microfoam. Microfoam just means that the foam has tiny bubbles and it gives it a smooth texture. The only coffee shop that I know of that does microfoam really well, is Peet's coffee.Frothing basicsStart by putting your stainless steel frothing pitcher in the freezer. The colder your milk, the longer you can work with it to get nice foam. Don't use a pitcher larger than 20oz. and don't fill it more than half way. Bleed the steam wand of any water by turning it on and letting the water go out until all you have is steam. Place the pitcher of milk at a slight angle and insert the wand just under the surface. When you turn the steam on, turn it on until you stop hearing any really loud whining. The surf the tip just at the top of the milk. You want to get some air into the milk without creating large bubbles. You can hear the air getting sucked in as you do it. If there are huge bubbles, lower the tip into the milk.When the temperature is at 100 degrees sink the tip into milk and get it swirling. This creates finer bubbles with the air that you already got into the milk and is the path to microfoam. Microfoam is not easy and has a lot of subtleties that you'll need to work out by trial and error. I have just ordered a thicker gauge frothing pitcher to try out. I'll follow up if it helps.Clean the steam wand!After you are done frothing, wipe the wand with a wet rag or sponge. If you leave the milk on there, it's a real pain to get off later.Here's a short video to help with the sound and tip placement.


Introduction: Cinnamon Roll-Muffins. <PIC> These cinnamon rolls are baked in muffin tray thus the kids call them cinnamon roll-muffins lol They are best served warm. Step 1: Dough and Filling. <PIC> For dough:1/4 cup (4 tbsp) watera dash of salt1/4 cup (4 tbsp) white sugar1 (.25 ounce or 1 tbsp) package instant yeastraisins as needed3 1/4 cups all-purpose flour1/4 cup (4 tbsp) margarine, softened3/4 cup milk1 eggFor spread: 3-4 tbsp of sugar  2-3 tbsp of softened margarine  1 tablespoon ground cinnamon  - Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.  - In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.  - Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.  Step 2: Method. <PIC> Roll out dough into a 12x9 inch rectangle. Spread dough with  margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch  seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly  greased muffin cups. Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.Remove from muffin cups to cool. Serve warm and enjoy :)


Introduction:  Potato and Cabbage Fry. <PIC> Hello friends I am kushal from Banjarapalya E4D Makerspace . If anybody want's to eat delicious food so you guys are in good place. Today i am going to show you how to make Potato and Cabbage Fry.Ingredients :PotatoCabbageOnionGreen ChillyRed chilly powderCoriander powderwhite pepper powderBlack pepper powderTurmeric powderSaltOilMustard seedsGarlic and Ginger pastMaterials and Tools :1. Big pan2. Knife3. Long spoon Step 1: Need to Cut All Potato's. <PIC> First you need to take 4 Potato's and wash it with water and cut it long long slices with the help of knife as shown in the image. Step 2: Cut the Cabbage As a Long Pieces. <PIC> Take 250 grm Cabbage and wash it with cold water and cut it small and long pieces with the help of knife as shown in the image . Step 3: Cut the Onion and Green Chilly Long Slise. <PIC> Take one medium size Onion and 3 Chilly cut it as a long long pieces as shown in the image with the help of knife. Chilly is giving different test for your food. Step 4: Put the Pan on the Stove and Start Cooking. <PIC> First take one big pan and put it on the stove and turn on the stove. Then next you need to Put 4 spoon oil. And you need to put some Mustard seeds then you need to wait for 15 seconds then next you need to put Green chilly then wait for frying. Then you need to put Onion after that put some garlic and ginger past then next you need to wait for 1 minute for frying. Step 5: Fry Potato,Cabbage and Mix All the Masala. <PIC> After 1 minute you need to put all the Potato's and fry it for 2 minute then next you need to put all the Cabbage and also put 1.5 spoon salt and fry it for 7 minutes. After that you need to put 1 spoon Red chilly powder,Coriander powder,white pepper powder,Black pepper powder  and Turmeric powder then mix everything as shown in the image and fry it for 2 minutes. Step 6: Finally Your Food Is Ready for Eating. <PIC> After 2 minutes your Potato and CabbageFry is ready to eat .You can eat this with so many things like Roti , Rice , As a sidedish and anything if you like . I am south Indian . So I am eating this with Rice and Roti and it's delicious and very good you can also try this once .


Introduction: Walnut Beet Butter. <PIC> Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one’s are very healthy too! Step 1: Gather Your Ingredients!. 2 cups (240 gr) of raw shelled walnut halves1 teaspoon sherry vanilla extract or normal vanilla 1 teaspoon ground cinnamon 3 pitted large soft dates 2 teaspoons unsweetened soy milk 1 cup (160 gr)  peeled fresh beetroot, cut up into bite-sized chunks & measured this way/ My beetroot was home-grown Summer beet, called Bolivar!They are mild in beet flavor, no earthy taste! That is what you want! If you use the other type of beets, your beet flavor will come through much more & we don’t want that!!! Step 2: Make the Butter!. <PIC> Place your walnuts, vanilla, cinnamon, dates & soy milk into your Vitamix container. Place fitted lid & tamper in. Turn your machine on & turn gradually from 1 to 10 & turn onto high too. Push ingredients into the running blades for about 15-30 seconds. Stop your machine from time to time, to scrape the sides! You will get lovely warmed up walnut butter. Taste. You will taste the lovely walnuts & the cinnamon with a hint of sweetness. Now, add beet chunks. Place fitted lid & tamper back on. Blitz onto high-speed & full power for about 15-30 seconds, stopping your machine from time to time, to scrape the sides. Your walnut beet butter will be pinkish-purple. Taste on last time. I tasted the walnut, then the cinnamon & a hint of beets. Put into lovely jam pots & let it rest in the fridge. Keep it there too.How to use?Smear it on a lovely home-made bread slice, like pictures above.Spread it on a slice of cake.Eat it with a lovely spoon straight from there jar.Stir it through some vegan yoghurt. Smear it on pancakes.Top it on vegan ice-cream or stir it through vegan banana ice-cream,…yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/07/walnut-butter-with-a-secret-healthy-ingredient/


Introduction: Rainbow Jello Shooters. <PIC> Rainbow Road... the headache inducing track of the Mario Kart series!Now, in drink form!  I promise this drink won't give you headaches... the hangover might, but the drinks won't! Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix1 ounce rum1 ounce vodka1 ounce red sour puss1 ounce banana liqueur1/4 cup cold water 1 tbsp condensed milkRecipe:Stir 1 cup boiling water into jelly powder. Stir until completely dissolved. Add 1 ounce vodka, 1 ounce rum, 1 ounce red sour puss, and 1 ounce banana liquor. Stir in 1/4 cup of cold water. Once the mixture has cooled, stir in 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. The Jello does not have to be completely set before pouring the next layer on to it. Just enough to (slowly and carefully) put the next layer on without the jello's mixing together. Repeat all the steps for as many jello layers as you would like :) Remember for the yellow and orange layers leave out the red sour puss (it will affect the color) and double up on the banana. Quick set method: add ice cubes to help the mixture cool faster For stronger Jello Shooters: 1 cup hot water, mixture,and 1 cup booze.Non Alcoholic Version:Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix2/3 cup cold water 1 tbsp condensed milkRecipe: Stir 1 cup Boiling water into jelly powder. Stir until completely dissolved. Add in 2/3 cup of cold water. Once the mixture has cooled, add 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. Jello does not have to be completely set before pouring the next layer on to it. Repeat all the steps for as many jello layers as you would like :) Quick set method: add ice cubes to help the mixture cool fasterStacey Roy aka The Nerdy BartenderQuestions?  Tweet me! @TheStaceyRoy


Introduction: Ryebread. This is an instructable about the very dark, robust type of ryebread that is very popular here in Denmark.
It is a healthy alternative to white bread, containing lots of fibres, and being more dense and compact, which saves space in the lunchbox.
We here in Denmark traditionally have rather fat and unhealthy foods, but one thing we do have, which is suitable for the modern way of living healthy, is this ryebread.
I did however find, when I went to Seattle last year, that at least most Americans do not know about this high-fiber type of bread.
Instructables.com, which seems to have mostly american users, with a strong focus on health, seemed like a perfect place to introduce it.
I have been eating this type of bread my whole life, and therefore I'm used to it, so this is also a test to see if anyone who is not used to it, will actually find it tasty.
This instructable will be a recipe for a very basic type of ryebread.
It will be of a somewhat simple, somewhat quick-to-do, somewhat healthy, and somewhat tasty type.
The reason for this is that you can tweak and change the recipe in a thousand ways, and I am hoping that some of you will come to like it, and experiment with it, until you find the combination YOU like the best. I will have a list of possible extra ingredients and combinations at the end of the instructable. Step 1: Ingredients and Tools. For this basic recipe we will be using the following ingredients:
- 3/4Liters/0.2Gallons Water- 35g/1.3oz Yeast- 225g/8oz Rye Grains. chopped / broken- 225g/8oz Wheat Grains. whole / cracked- 75g/2.6oz Syrup, dark*- 35g/1.3oz Salt- 450g/16oz Rye Flour, coarse- 225g/8oz Wheat flour
* Normal sugar can be used as a substitute.
Note: I'll be using wheat bran, as I forgot wheat grains, whoops... :(
We will also be using these tools:
- Big Bowl for mixing
- Something to stir with
- Forms for the bread*
- Scale
- Measuring Cup
* For a good form, use one for wheat bread, or a ceramic casserole, whatever you like.
Just remember to grease it if it does not have anti-stick-coating.
I used 2 forms, but the breads came out too small, so this recipe is for 1 bread. Step 2: Yeast in Water. Dissolve the yeast in hand-warm water.
Surely part of baking 101, but I will just note it anyway.
If the water is too cold or warm to yeast will die, and the bread won't rise, giving a rock-hard result.
So feel the water with your hand or wrist. It has to be comfortably warm, not too cold for a bath, but not as hot as you probably like it when taking a bath ;) Step 3: Mix It All In. Just add in the rest of the ingredients, but do not start with the salt.
The salt might inhibit or kill some of the yeast, if mixed in too early.
After mixing the ingredients, check if the thickness of the dough is as it should be.
A nice way to test it is to place the spoon upright in the middle of the dough. If it tilts slowly, its perfect.
Adjust the dough with a little rye flour or a little water. Step 4: Rising. Put the dough in the form(s). Remember to grease them if they do are not coated with teflon or the alike.
Soak and wring a towel so that it is just damp. Cover the form(s) with it, and leave for 12 hours. Step 5: Baking. Preheat your oven to 170C/338F.
Place the bread in the lower half of the oven, and bake for 1:15 hours.
To get the bread out of the form, either use a butterknife, or turn the form upside down, and let cool a bit. Then shake the form until the bread lets go.
If the bread is not crusty on the sides, place it without the forms in the oven for 10-15 minutes.
Leave the bread to rest for 6-12 hours (Actually, it's hard to slice until it's a day old).
If the crust is too hard, cover it with a damp towel, otherwise, cover it with a dry one.
That's it, now you have some healthy grainy bread. Hope you like it! Step 6: Variants. Here is the fun part. You can add all kinds of extra ingredients, or replace some of those already in the bread, with alternatives.
For extra texture:
Seeds:
    Sunflower seeds
    Pumpkin seeds
    Linseed
    Sesame seeds
Nuts:
    Chopped Hazelnuts
    Chopped Almonds
Other:
    Oatmeal
Studies have shown that the oils from seeds are only partly digested, so they "don't count as much" as oil from nuts.
For different taste and consistency:
    Replacing wheat flour with coarse wheat flour
    Using only rye flour
    Replace the wheat flour with brans, or just add brans to the mix
    Using beer or milk instead of the water
    Add yoghurt
    Add grated carrots
    Replace yeast with sourdough

Actually, "REAL" ryebread is made by using only rye flour (replacing the wheat flour with same amount of rye flour), and is made on sourdough, not yeast!
Also, for a super healthy, super dark, super grainy superbread, add the 4 types of seeds, replace the wheat flour with different brans, and replace the syrup with artificial sweetener.
For a more "light" kind of bread, use 50/50 rye and wheat flour, add carrots, 1½ cups of mixed seeds, and a small cup of chopped nuts.
I usually just mix in the extra ingredients "on the feel", but if there is something you would like to try and you would like some concrete guidelines, let me know in the comments.
Then I'll find and translate a recipe with the ingredients you would like.
Enjoy!


Introduction: Sweet Potato Ravioli With Coconut Curry Sauce. <PIC> This instructable shows you how to create your own ravioli by using won ton wrappers crimping them with a cookie cutter.  This technique can be done for any flavor of ravioli with your favorite sauce, but here's a flavor combo I dreamed up while thinking of the pasta contest.
The combo is great, the sweet potato is complemented at first by the sweet of the sauce, which is followed by a lovely fragrant curry and spice.
This Recipe is also Vegan.  I am not Vegan or Vegetarian, but believe me, you don't miss the meat or cheese here, as the sweet potato and the curry take center stage. Step 1: Ingredients. <PIC> For the Ravioli:
Won Ton Wrappers, buy the thickest ones you can find.  I got mine at the asian grocery store
Trader Joe's Roasted Mashed Sweet Potato
Note, these cooking amounts are approximate, this is where you can just use your eye and keep tasting to create a sauce that is sweet and spicy to your taste.
For the Sauce:
2/3 C Coconut Milk
1 TB Curry
A few Shakes of Red Pepper Flakes
1 TSP Soy Sauce
1 TSP Black Vinegar
A few shakes of Garlic Salt
Pepper to taste
2 TB Brown Sugar
1 TSP Sesame Seed Oil
3 TB Corn Starch
Water Step 2: Start Making the Ravioli. <PIC> Lay out some won ton skins
Nuke 2 of the sweet potato "pucks" at a time for about 20 seconds
Put half of a puck worth of sweet potato on the skin and use your fingers to put some warm water around it.
Seal the second wonton skin on top.
Now if you're not into cute ravioli, you can stop here, this makes a fine ravioli, but I wanted to go a step further and make Hello Kitty ravioli, so if you're into cute, go to the next step. Step 3: Make the Ravioli Cute. <PIC> Using a cookie cutter, cut out the shape.  This also helps seal the edges.
When you're done cutting you can use your fingers to squeeze the edges sealed even better, before laying it on a tray to rest. Step 4: Cooking the Sauce and Ravioli. <PIC> Start a pot of boiling water on your back burner.
On the front burner combine the following:
2/3 C Coconut Milk
1 TB Curry
A few Shakes of Red Pepper Flakes
1 TSP Soy Sauce
1 TSP Black Vinegar
A few shakes of Garlic Salt
Pepper to taste
2 TB Brown Sugar
1 TSP Sesame Seed Oil
Next combine in a measuring cup
3 TB Corn Starch
Water
While the sauce heats up, and you have your corn starch mixture fully mixed, slowly pour it into the sauce, while stirring.  The heat and the cornstarch will quickly thicken. You won't need that entire amount of 3TB of cornstarch necessarily, so stop when you get a thick enough sauce to your taste.  If you over add, you can add in some more coconut milk to thin it out a bit.  I did that and then added in another shake of garlic salt to take the sweetness down a notch.
When your sauce is done you can turn off the heat and start cooking your ravioli.
Using a slotted spoon, gently put your ravioli into the boiling water.  Do a maximum of 6 in a pot, but make sure to put in one, and gently stir, and then add the next one, so they don't all stick together, or to the bottom of the pot.  Cook for 3 minutes.  The reason for the max of 6 is that your ravioli will slow the boil down.  Since they cook so quickly it's no big deal to do several batches.
Once they're done, use a slotted spoon to gently remove them and drain out the water. Step 5: Plate and Enjoy!. <PIC> I like to put a base of sauce on my plate, put about 3 ravioli and then put sauce on top.
This is an incredibly flavorful sauce, so you do not want to put on too much or it will overwhelm the ravioli.
Chef's notes: While you could actually fit a frozen sweet potato puck into a circular ravioli if you are not going to use a cookie cutter, I don't recommend it.  I tried that first and the amount of sweet potato was not in a good ratio to that of the pasta and the sauce.  It certainly is easier, but for me, it was too much sweet potato.
Enjoy your Hello Kitty Shaped Sweet Potato Ravioli with Coconut Curry Sauce!


Introduction: Irish Soda Bread. <PIC> The following is a recipe for a delicious snack known as Irish Soda Bread. It requires very simple ingredients that are easy to find as well as an easy baking process. The following steps will show you the ingredients and the steps. Step 1: Ingredients. The following is a list of ingredients with their measurements:
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine (softened)
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter (melted)
- 1/4 cup buttermilk Step 2: Baking Process. <PIC> Step 1: Lightly grease a large baking sheet.
Step 2: Preheat the oven to 375 degrees F
Step 3: In a big enough bowl, mix the flour, sugar, baking soda, baking powder, salt and margarine.
Step 4: Stir 1 cup of buttermilk and egg into the bowl. (This should result in a dough substance.)
Step 5: Place the dough on a floured and "message" it gently.
Step 6: Shape the dough to make it round and place it on the baking sheet.
Step 7: In a smaller bowl, mix the 1/4 cup buttermilk and 1/4 cup melt butter and brush the mixture onto the dough.
Step 8: Cut an "X" into the top of the dough to allow the middle to cook better.
Step 9: Place the dough into the oven and bake for 45 to 50 minutes (or until a toothpick can be inserted and taken out cleanly).
Optional Step: While baking, you may continue with the brushing on of the butter milk and butter mixture every 10 to 15 minutes. Step 3: Finish. <PIC> When you have taken the bread out of the oven test it with a toothpick to ensure that it has cook all the way through. Place it on a plate and dig in!


Introduction: How to Make Elephant Ears (In a Microwave). <PIC> These tasty treat make a great activity to do with friends and family!
http://www.wikihow.com/Make-an-Elephant-Ears-Snack-in-a-Microwave Step 1: INGREDIENTS/TOOLS. <PIC> Gather ingredients and tools
� 7”- 8” Flour tortillas
� Spreadable butter (in tub)
� Ground cinnamon
� Granulated sugar
� 1 teaspoon
� 1 butter knife
� 1 sharp (steak) knife
� Cutting board
� 1 large microwavable plate
� Microwave
� Oven mitt
� Paper towels
� Cooking spray, ex: Pam (not shown in image)
**Don’t forget to wash your hands before you start making these sweet treats!
For you ‘Health Nuts’ out there, use low-carb flour tortillas, and substitute spreadable margarine for the butter and Splenda for the sugar.  It still makes for a delicious, yet healthier treat! Step 2: CUTTING THE TORTILLA. <PIC> Place one tortilla on the cutting board.  Take sharp knife and cut the tortilla evenly into about 1 ½ inch strips.  There should be about 5-7 strips and they should resemble elephant ears!
** Be careful with the sharp knife!  Hold down the tortilla firmly, and avoid cutting towards body and fingers. Step 3: SPRAY & PLACE. <PIC> To prevent the Elephant Ears from sticking, lightly spray cooking spray on entire plate.  Then, lay the tortilla strips on the plate parallel to one another.  Leave a little space between each strip.  You should be able to fit all of the tortilla strips on the plate. Step 4: SPREADING THE BUTTER. <PIC> Take the butter knife and the tub of butter and scrape ½ teaspoon (about the size of a quarter) of butter onto the knife.  Spread the butter evenly onto 1 side of a tortilla strip and then place the strip back onto plate, butter side up.  Repeat this step until all tortilla strips on the plate are covered with butter.
**Be careful with the butter knife.  Also, this step may get messy.  Avoid licking your fingers at any time to prevent spread of germs, and wash your hands at the end of this step if they are covered with butter! Step 5: SUGAR. <PIC> Take the spoon and scoop up ¾ of a teaspoon of sugar.  Leave the tortilla strips on the plate. Then take the spoon and gently sprinkle sugar evenly over entire side of one strip (butter side).  Repeat this step until all strips have sugar sprinkled on them.
Recommendations:  Depending on how sweet you like your treats, you can add more or less sugar (½ teaspoon-1 ¾ teaspoons). Step 6: CINNAMON. <PIC> Now for the cinnamon!  Take a large pinch of cinnamon and sprinkle it evenly over entire side of one strip (butter and sugar side). Repeat this step until all strips have cinnamon sprinkled on them.
Recommendations:  Depending on how much you like the cinnamon flavor, you can add more or less of the spice (1-3 pinches/strip). Step 7: PLACE IN MICROWAVE. <PIC> Take the plate with the covered strips and place in the center of the microwave.
** Make sure that the tortilla strips are NOT hanging over the edge of the plate to prevent them from falling off and making a mess. Step 8: COOK. <PIC> Type in your cook time and wait while the elephant ears are cooking up!  Time are shown below; they vary with different microwaves due to wattage.
OPTION 1:  If you want your Elephant Ears FIRM, and CRUNCHY…
   600-800 watts →   2 minutes, 45 seconds
   801-1000 watts → 2 minutes, 30 seconds
1001-1200 watts →   2 minutes, 15 seconds
OPTION 2:  If you want your Elephant Ears SOFT, and CHEWY…
   600-800 watts →   2 minutes
   801-1000 watts → 1 minutes, 45 seconds
1001-1200 watts →   1 minutes, 30 seconds
**Microwave with or without turntable is acceptable; may turn turntable ON or OFF. Step 9: TAKE OUT OF MICROWAVE. <PIC> CAUTION: Plate will be hot!  Leave the plate in the microwave for 1 minute before removing it.  Then, using an oven mitt, grab the plate out of the microwave and set it wherever you plan on serving it.
**Do not place the warm plate on a heat sensitive surface; you may want to place the plate on a heating pad. Step 10: ENJOY. <PIC> For most enjoyment, serve and eat your elephant ears immediately.  Your fingers may get a little messy, so grab a napkin. Then, pick up your tasty treat and enjoy!
**Elephant ears snack goes great with a cold glass of milk.


Introduction: How to Have Fresh Lemon Slices Year-round. <PIC> AkA How to Make the Most of an Abundant Harvest!
I don't know about you, but for me lemon is THE citrus. It smells great, can be used for desserts or to brighten pasta dishes, for cleaning and deoderizing ... but you knew that already! But what do you do when you have way more lemons from your tree than you can reasonably use?
Simple!
You make sliced lemon ice cubes! Step 1: What You Need:. <PIC> You really don't need much - there is a good chance you already have these lying around.
Clean lemons
A muffin tin or a mini loaf tin
Large zipper type bag
Knife and cutting board
I have not tried it with limes, but I see no reason why you could not make that substitution. Step 2: Slice Your Lemons. <PIC> Now, slice up your lemons! The thickness of the slices is really up to you. Do you like thin slivers in your water? Or a nice thick chunk for a pitcher?
Slice accordingly.
I prefer to remove the seeds as I go, but I have been told some people enjoy the seeds in the bottom of their water glass. So, deseed or not as desired! Step 3: Fill Your Tins, Part 1. <PIC> Once you have your lemons sliced, place the slices in your muffin tins or mini loaf pans.
A muffin tin would be excellent for single slices, where a mini loaf pan is great for freezing several together.
I placed 3 slices per "loaf" for mine. Step 4: Fill Your Tins, Part 2. <PIC> Now that your lemon slices are place, fill each section up with water. The lemon will float, this is fine.
I find that filling each section to the brim makes it easier when it comes to remove the frozen sections.  Step 5: Hot and Cold .... <PIC> Ok so more freezing and room temp :D
Place your tin in the freezer. Be sure to find a spot where it can not only be level but also undisturbed until it gets solid.
Once they have frozen completely solid (at least overnight), remove the tin from the freezer and place it on the counter. You want to let it set out long enough to loosen in each compartment but not so long that the ice gets real slick with water. Step 6: Bag 'em Up!. <PIC> Once the tray/frozen lemon water has warmed up enough that you can remove the sections, pop the ice cubes out and put them in a zipper style plastic freezer bag. You don't want to let them warm up too much here so that they don't stick together in the bag.
Now, place the bag back in your freezer. You now have fresh lemon to enjoy whenever the desire strikes!
Serving ideas:
If you froze in muffin tins, take one ice cubes worth and put in your water glass. Enjoy icy lemon water!
Want to look kind of fancy at a picnic or family dinner? Pop a couple muffin tin cubes, or 1 mini loaf cube, in your water pitcher in with your regular ice. Pretty and functional!
Hope this helps you make the most of your lemons!


Introduction: Pizza Bread. <PIC> This is a recipe my husband and I cooked up when we needed something to do with our leftover spaghetti sauce. So this is really spagetti, pizza bread, but just Pizza Bread has a nice ring to it.  (I like a nice cup of cool milk to go along with it, especially if I have a matching cup and plate set.) Step 1: Supplies. <PIC> This recipe is really simple and you can just use your leftover spaghetti sauce.  This time we made the sauce special. Supplies: Spaghetti sauce Ground Turkey or Beef (we cooked up a pound and a quarter since that is how it came, but only used half.) Cheese Bread (we made italian seasoning bread in our bread maker) Garlic Salt (not shown; for seasoning the meat) Oil (for the pan to cook ground turkey) Utensils: Frying Pan Baking Sheet Wooden Spoon Cheese Grater Plates and forks for eating Step 2: Cook Your Meat, Shred Your Cheese. <PIC> You will need to preheat the oven to about 300 degrees. Do this whenever, depending on how long it takes to heat up. We have a gas stove and it seems to get pretty hot pretty quick. Put oil in the frying pan and fry up your ground turkey. Once the meat is completely cooked, (we drain the excess water from the cooked ground turkey and added in garlic salt to the cooked meat before adding the sauce) add in the sauce and cook until the sauce is hot. While doing this, shred the cheese (or cut it up if you would like to just put on slices, I feel shredded melts better) and cut up the bread (if this isn't already done). Step 3: Prepare Your "Pizzas". <PIC> Lay the slices on the pan and put the sauce/meat on them. Sprinkle on your cheese and put it in the oven. Cook them until the cheese is melted and the bread is getting toasty. We cooked them for about 7 to 8 minutes. Step 4: Enjoy. <PIC> Pull them out of the oven and put them on plates. (Turn off your oven when you are done and use hot pads to get the pan out.) You will probably need a spatula, because they may stick to the pan. Eat! You're done! They are really simple and nice things to eat when you just need something quick and easy, especially if you had spaghetti the night before :) I would say it makes about enough for four or five if you use a whole bottle of sauce. Fini


Introduction: Sweet Squash Pancakes ~ Paleo Friendly (No Flour). <PIC> Remember for the full story pop over to The Creative Fitness Channel where we have all the fun stuff, diet tips and recipes! So, I've been experimenting with new recipes and fruits and veggies, it's been an eye-opener!  I'd seen so many recipes for Paleo pancakes including coconut and almond flour, but in the whole foods by me the smallest bag of flour is £4.00!Now, whilst it may make some delicious pancakes, I for one just can't afford that, nor do I actually like coconut. I love the lifestyle of paleo but I hate the price tag.Gather the ingredients for your Sweet Squash Pancakes:1/2 cup of Butternut Squash (around 1/4th of a squash)2 Eggs1 Banana1 TBS of almond/hazel/walnutsCinamon/spices of your choice (optional) To start, remove the seeds, rinse off the pulp and dry over night. Crush with the nut of your choice in a blender until a fine powder comes from them. Step 1: To Start!. <PIC> To start, remove the seeds, rinse off the pulp and dry over night.Crush with the nut of your choice in a blender until a fine powder comes from them.Add in your butternut squash and banana and honey to the blender, pulse until smooth. Step 2: Add Egg Last. <PIC> now, you're adding your egg last, as you don't want beat them too much as they're toughen and your pancakes will be rubbery! So, add the eggs to the smooth batter and mix by hand,until a thick batter has formed. Step 3: To Cook!. <PIC> (Not the best picture) Sorry!Heat your pan to medium-low and put a few tablespoons of batter into the frying pan.Spread out thinly with a plastic utensil until the pancake has firmed up. They take around 1 minute on each side as they're thicker then floured pancakes. It should look cooked, (matte in colour) flip over! This quantity of batter should make Five-Seven pancakes. Step 4: Enjoy!. <PIC> Top with fruit; Blueberries, Raspberries, Strawberries, Bananas and accompany with a natural cream, how about a thick homemade greek yoghurt? Sweeten them up; with brown sugar or honey, spices or flavourings and natural fruit compotes and enjoy the beautifully naturally sweet pancakes.I put some 'mock' coco powder into the mix so mine were dark and gorgeous and I topped them with blueberries!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1/2 cup of Butter Squash                      |   Serves 2  |   Low Fat ~ Low GI ~ Low Sugar ~ Paleo2 Eggs                                                   | 1 Banana    |   Per 3 pancakes: 190 calories 1 TBS of almond/hazel/walnuts             |    Cinamon/spices of your choice (optional)    Great with Yoghurt ~ Fruit ~ Honey ~ or savoury with sausage bacon and mushrooms! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Paleo doesn't have to be about savoury food, however, if you're living on the lifestyle of the Paleo diet it seems pointless to eat sweet foods as it fuels your bodies need for 'unnatural foods'.I have had pancakes twice this week as I had to experiment with this recipe but for me being on a new plan is about finding the balance of food that works for me, experiment with new flavours and breakfasts! Remember not all of my yummy recipes make it to the blog so always check out my Instagram for new updates!If you haven't already have a look at  'Paleo explained' my first week of  Paleo Meals and my Paleo review too!*I am in no way affiliated with the PaleoDiet. I just like it :) Step 5: .


Introduction: How to Velvet Chicken. <PIC>
          The word "velvet" is a verb... sometimes. ;-)  It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.
If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary.  Your family will swear it's take-out. ;-)
Here's how it's done with chicken:Ingredients:
		1 lb boneless, skinless Chicken meat, cut into thin strips
		2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar
		1 large egg white
		1 Tablespoon cornstarch
		1/4 teaspoon salt
		2 Tablespoons Canola or Peanut Oil- divided
		WaterTools:
		Medium bowl
		Whisk
		Colander
		large skillet
		Slotted spoon
		 Preparation:
Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.
Add the sliced chicken and stir until coated.
Refrigerate (marinate) 30 minutes. Drain in colander.
Add 1-2 inches of water plus 1 Tablespoon oil to the skillet.  Bring to a full boil over high heat.
Reduce the heat to medium-low.  Immediately add chicken strips, individually, to the almost-boiling water.  Stir with slotted spoon so they don't stick together.
Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
After 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.
Put the drained strips into bowl and cover with plastic wrap.
The chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry.
Need a delicious Stir-fry recipe?  Try one of my favorites: Black Pepper-Garlic Chicken.


Introduction: Edible Advent Calender. <PIC> Has any one ever heard of an edible Advents calender ?Ha! here is a delicious cookie in the form of an edible  Advent calender. This is some thing very interesting for the kids to play around with different food colours and  I am sure the kids will have great fun doing an edible advent  calender.
This simple recipe is with brown sugar,(I didn't want to use white sugar)and is really tasty,but the colours are not exactly the same.  because of the brown sugar,So if you really want the same bright  colors you could try with white granulated sugar. Step 1: Ingredients. <PIC> 4 Cups all purpose flour ,plus more for surface
1 Cup butter
1 tea spoon baking powder
1/2 Tea spoon coarse salt
2 Cups brown sugar
2 Large eggs
2 Tea spoons vanilla
Food colouring of your choice
A little bit desicated coconut
Different types of nuts
Candied fruitsFor Icing
100gr icing sugar
4 teaspoon hot waterOther requirements
Scissors
Thin cardboard
Pencil
Ruler
Gloves
Foil paper
Cling film
Electric  beater
Knife
Baking tray
2 candles (option) Step 2: Combine Together. <PIC> Beat butter and sugar with a mixer on medium speed until  fluffy,for about 5-8  minutes.Beat in eggs on at a time.Reduce speed to low. Step 3: . <PIC> Whisk together flour, baking powder, and salt until combine.Add vanilla and mix together. Step 4: Add Colors. <PIC> Divide the dough in to 7 portion.It depends on how many colors you want to make the use.If you want to add more colors then divide it  in to the required amount of portion.For the base take a big amount  and for the rest of the colors its up to you.I just made it in to small portions.
Spread a piece of foil paper,  and wear your gloves ,then one by one add the colors to the dough.
Wrap them up with cling film and refrigerate for about 1-2 hours until you clean up the place.The dough has to become hard. Step 5: Make the Template. <PIC> Make the template with a thin cardboad,and number them and  divide in to 24.You can design your own calender  the way you want.I created a little house.
Before you cut the template  in to pieces roll out the green dough for the base and cut the cookie dough  to the template size.Then you refrigerate the base. Now cut the template along the lines in to 24 pieces.Your kids would love to do this. Step 6: Cut the Parts of the House. <PIC> One by one take the harden dough ,roll them out and cut out the desired colors for each numbered  piece.Leave them back in the refrigerater.You could choose your own colors to fit in to each part of the house.The numbered cardboard is also on it,otherweis the pieces gets mixed up as there are so many triangles.  Step 7: Sprinkle Nuts and Assemble. <PIC> Once the  base is hard, take off from the fridge, sprinkle any type of thin nuts over it. Don't make it bulky.I love the caramalised sunflower seeds.This is one of my favourite and it is thin ,so I sprinkled over the base.Now get your colored pieces of cookie dough and start assembling in order.Do not take every thing out together at the same time ,as it will become soft.Once you have completed pasting the parts over the base it has to be refrigerated over again until it becomes hard.I  left it in the fridge  again for an hour Step 8: Icing. <PIC> Sift the icing sugar and stir in to the hot water until smoth. Step 9: Bake and Pipe. <PIC> Bake for about 13-15 min.I left it extra 3 minutes because it is a bit thick.
Use a small freezer bag or a paper piping bag and cut off one corner.Pipe the icing along the dough joins..I placed  a cranberry in the middle before the icing  gets hard.Cut a slightly  larger opening in the freezer bag/piping bag  and pipe the  icing along the edges of the house.Wow.. looke really good.This is the first time I have done this piping and I can't believe that I made this and it has come out so nice  :) Step 10: Decorate. <PIC> Pipe the numbers 1 to 24 inside the sections and attatch the nuts and cranberries  with a little icing.Sprinkle the desicated coconut along the two lines. Refer picture.
OPTION - You can try this with sweets and candies too.
Thank you very much for taking time to view my Edible  Advent calender.If you have any questions you are most welcome.
Please caste your votes as this is an awesome Ibles.


Introduction: Ultimate Maltesers Milkshake . <PIC> ULTIMATE MALTESERS MILKSHAKEFOLLOW ME ON SOCIAL MEDIA! YouTube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter:  https://twitter.com/FactoryTreat Instagram:  https://instagram.com/treat.factory/ Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/pages/Treat-... Website:  http://www.thetreatfactory.com/ Step 1: PULSE & BLEND. <PIC> 111g Maltesers 6 Scoops Vanilla Ice Cream 236ml Milk Add the maltesers to a blender and pulse to form fine crumbs. Add the milk and ice cream and blend until the mixture is homogeneous. Drip melted chocolate round the sides of your glass and add some crushed up maltesers at the bottom. Fill your glass with the milkshake and top with some more maltesers.   Step 2: ENJOY. <PIC>


Introduction: Black Lemonade. <PIC> Black lemonade is a refreshing drink that gets its black color from activated charcoal. Activated charcoal has many health benefits including: preventing hangovers, whitening teeth, anti-aging, and removing toxins from the body. It works by bonding to toxins which get carried out of the body through elimination. (There is a much more scientific explanation of how this works in the link above.)*Please note that I am not a doctor so do your homework before taking activated charcoal for yourself! It can interfere with some medications. Step 1: Recipe. Black lemonade is a quick and simple recipe requiring just a few ingredients. You probably have most of them in your kitchen already...except the charcoal.Black Lemonadejuice of one lemon1-2 capsules activated charcoalstevia or maple syrupwatericeInstructionsCut lemon in half and squeeze it with a juicer releasing the juice. Make sure to pick out any seeds that may sneak in. Add lemon juice to a 16 ounce glass. Break open 1-2 activated charcoal capsules (check dosage on your bottle or container), add to the lemon juice, and stir to combine. Fill glass to the top with ice and add water. Stir in sweetener to taste. I used 5 drops of stevia. (I like it tart!)Garnish with a slice of lemon. Drink and enjoy!**It is important to drink enough water when taking activated charcoal. Some of you may ask 'Why not just take the capsule instead of mixing it in a drink?'. I do this simply so I know that I am consuming enough water to circulate the charcoal well enough in my system. Plus, since activated charcoal has no flavor, the lemonade is delicious!! :)


Introduction: The Bacon Bowl. <PIC> The most amazing creation of all time! THE BACON BOWL! YES!
You can actually eat the bowl! Simply interlace the bacon strips in a frying pan and cook. What could be easier!
The finished example is filled with scrambled eggs and of course liberally sprinkled with ------ BACON BITS!


Introduction: Bacon Shortbread Cookies!. <PIC> So Easy and Sooooooo yummy!!!
Recipe:
2 cups of Butter softened
1 cup of Brown Sugar
4 1/2 cups of Flour
1 cup of Cooked Bacon Chopped
(bake at 325 degrees for around 20 minutes) Step 1: Step One Combine. <PIC> Cream the Butter and Sugar together (AKA beat the crap out of it with a rubber spatula until smooth)
Then gently mix in the flour (so you don't make a huge mess like I did :)
*it's a pretty dry dough, you may think you added too much flour, but just keep working at it. Using your hands helps (and then you can lick them clean;)
Mix in your Bacons!
It's as simple as that! Step 2: Step Two Shape and Poke. <PIC> Flop that yummy dough onto a floured surface.
Shape into a large rectangle or whatever your favorite shape is. Maybe a trapezoid or a parallelogram? (really testing your memory skills from geometry class)
Now cut that shape into many smaller versions of your favorite shape (for easier transferring and eating :)
Stab them with a fork a few times (or they will poof up in the oven) Step 3: Step Three Bake and EAT!. <PIC> Take these dudes out of them oven and put them in your mouth!
They go great with a hot cup of coffee or some yummy Bacon Hot Cocoa!


Introduction: DIY Almond Butter Chips. <PIC> You know all about peanut butter chips. I mean, they're delicious. But have you ever even dreamed about almond butter chips? Well, even if you didn't, I did for you, and I have something delicious to offer up: a recipe for DIY almond butter chips. This tutorial was originally seen on CakeSpy. Step 1: Assemble Your Ingredients. <PIC> You'll need: 1/3 cup almond butter1 tablespoon softened unsalted butter 1/3 cup confectioners' sugar 1-2 tablespoons milk pinch sea salt Step 2: Mix Your Ingredients. . <PIC> In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all. Oh, and stir in that salt. It makes the morsels extra-royale tasty. Step 3: Load the Mixture Into a Bag and Pipe. <PIC> Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you can see the corner is not yet cut off in my picture). Pipe onto a parchment-lined or silicone sheet.  Step 4: Freeze Before Using. <PIC> Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.Note: These chips/morsels make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an I've added a photo of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?


Introduction: S'more Sundae & 3 S'more Ideas. <PIC> I love S'mores.Especially with Golden Grahams.I could eat s'mores for breakfast.I love s'mores in my lunch, and epsecially for dessert.Here are few ways that I pair up the delicious trio that makes up s'mores.Good S'morning *** S'more Party Mix *** S'more Snacks Mix *** S'more Sundae
If you haven't checked out my Smore's pops instructable, here is the link. Step 1: Getting Started. <PIC> Main Ingredients:
Golden Grahams Cereal
Mini Marshmallows
Mini Chocolate Chips
Optional Ingredients:
Ice Cream
Chocolate milk
Milk
Chocolate Syrup Step 2: Mix It Up. <PIC> Pour all of the desired ingredients in a bowl or ziplock baggie and mix thoroughly. Step 3: Now It's Time to Create Your Masterpiece.. <PIC> For the Good S'morning, pour the  s'more mixture into a bowl with either chocolate milk or regular milk and enjoy!
For the S'more Party Mix, just pour the s'more mixture into a big bowl for your party guests or into multiple small bowls for each table.
For the S'more Snacks  Mix, just pour the s'more mixture into a baggie or small covered container and you and/or your kids are ready to go.
For the S'more Sundae, add any flavor of icecream  into a bowl and top with the good crunchy s'more mixture. You can add whip cream, cherries, nuts, anything  your tastebuds desire.


Introduction: R...MurphyHotPot. <PIC> R...MurphyHotPot Step 1: . <PIC> We call this R...Murphy as for some reason it feels Irish, I suppose you could replace
the 1kg of Organic Leek with Cabbage...tasty... Step 2: . <PIC> Floury Organic Potatoes like 3kg of King Edwards are a good choice, a Redskin
Spud  gives a more waxy texture, you choose... Step 3: . <PIC> Of all the vegetable protein I find 200g of Ham flavour the one. Step 4: . <PIC> Vegetable Bouillon for the seasoning, a Bay leaf and plenty of black/green Pepper. Step 5: . <PIC> With the seasoning in a large jug add...1litre of boiled Water, stir with a woodspoon till 3Tspoons of Bouillon has dissolved, in with the Bay and Pepper, you can put some of a
100g of Vegan Cheddar Cheese grated into your gravy, save the rest for the top. Step 6: . <PIC> Now, in a large oven dish with a lid, layer slices of  Potato-Leek-Potato-Protein ending with Potato.
Sprinkle the Vegan Cheddar you have left on the top of the Potatoes before you put  in the oven.
it just makes a nice change. Step 7: . <PIC> Cook in a hot oven with the lid on, take the lid off after half an hour, bake till Potatoes
are soft and top is nicely brown and crispy. Step 8: . <PIC> You can cook this dish in a pan on the top of your cooker, just replace the Cheese with a
little Olive Oil, cook it long and slow till your Potatoes fall apart. A good one for a cold day.
Leave to settle and cool for about 10 minutes before serving, serves 5 or six.
A little home made mustard goes well with this meal. Step 9: . <PIC> p.s. Construtive critism on this Instructable will be appreciated.


Introduction: Cupcake Hamburgers and Cookie Fries. <PIC> I saw many people doing these "Hamburger Cupcakes", so I said to myself "Why don't I do Hamburger Cupcakes and Cookie Fries as well?", and started baking.Many people use fondant to make cheese, lettuce and tomatoes, but I didn't want to use fondant or food colouring. So please don't mind it. Step 1: The Ingredients. <PIC> For the Vanilla Cupcake:115 g/ 4 oz butter, softened175 g/ 6 oz caster sugar1 1/2 tsp vanilla extract(I didn't have vanilla extract, so I used vanilla powder instead)2 large eggs175 g/ 6 oz self-raising flour1 tsp baking  powder4 tbsp milkFor the Chocolate Cupcake:*Just separate half of the Vanilla Cupcake dough, and add 2 tbsp cocoa powder*For the Cookie:1 cup of flour1/2 teacups of starchA pinch of salt75 g butter, softened1/2 teacups of sugar1 egg yolk1/2 vanillaOrange peel Step 2: Make the Vanilla Cupcakes. <PIC> For the vanilla cupcakes, preheat the oven to 180 oC/ fan 160 oC/ 350 oF/ Gas Mark 4. Line a muffin tin with 12 muffin cases. Put the butter, sugar and vanilla extract in a bowl and whisk until pale and fluffy. Gradually add the eggs and whisk well. Sift in the flour and the baking powder, fold in and then stir in the milk. Step 3: Chocolate Cupcakes. <PIC> Pour only half of the vanilla dough in the cupcake pan, and add cocoa powder. Voila, you now have the chocolate cupcake dough. Pour it in too, and bake it for 20 minutes. Step 4: Cookie Fries. <PIC> Stir in all the ingredients except the flour and starch. After mixing them, add in the flour and starch too. Between two wax paper sheets, spread the dough as thick as 0.5 cm(Sorry about my English, I forgot it a little). Then, put the dough in the fridge and wait for one hour. Take the cookie dough out, and cut it like french fries. Put it in the oven at 180 oC for 8-10 minutes. Step 5: Decorate Them All. <PIC> Cut the Vanilla Cupcakes in half, and cut off the top of the Chocolate Cupcakes. You can use whipped cream like mayo. Take the cookie fries out, and enjoy! Step 6: And Voila!. <PIC> Please like if you found this tutorial useful, and check out my new instructables(that will be coming out soon!)


Introduction: Gluten Free Chicken Nuggets. <PIC> These gluten free chicken nuggets are amazing and taste like candy!   They are honestly better than any other chicken nugget I've ever had....with or with out gluten.Ingredients:
1/3 cup unsweetened finely shredded coconut (NOT coconut flour)
1/3 cup sugar
1/3 cup cornmeal
1 stick of butter
1 or 2 boneless skinless chicken breasts (depending on how many people you are cooking for)
2 eggs
salt/pepperInstructions:
Using kitchen scissors, cut up your chicken into 1-2 inch nugget size pieces.  Set aside.
Melt the entire stick of butter in a frying pan over medium heat.  Don't gag....butter is awesome.  Mix the coconut, sugar, and cornmeal in a bowl.   Add in a few twists of salt and pepper.  Mix well.   With a fork, gently mix your two eggs in a small bowl (for dipping).   Dip each piece of chicken in the egg, then in the coconut mixture.  Carefully (and slowly so you don't burn yourself) drop the chicken pieces in the frying pan.  Flip after a few minutes and cook until they are golden on each side.  Remove to a plate to cool off.  Eat with your fingers off the plate....try not to eat them all at once.
Store in fridge, reheat in microwave.  They are amazing cold too.    You can increase the amount of "breading" to as much as you need for the amount of chicken you are cooking, just be sure to keep the ratio of the coconut, sugar and cornmeal as 1 equal part each.


Introduction: Super Easy Potato Soup. <PIC> Great with toast or garlic bread! Step 1: Method. <PIC> 1/2 cup milkcrispy turkey bacon (optional)grated cheese as needed1/2 small onion, choppedHungarian Vito seasoning1 heaping tsp ground black peppergarlic saltgreen onion, thinly sliced3 large potatoes, peeled, boil/steam/bake1 handful all purpose flour2-3 tbsps margarine1 1/4 cup water (or as needed)Hungarian paprikaMash cooked potatoes, no lumps!, set asideMake roux by heating margarine in medium heat, saute onion until translucent, then add in all purpose flour, mix well, do not get burnt, pour in milk, stir well.Add in mashed potatoes, stir well, then add in water as needed to make the consistent of soup as desire.Add in seasoning, pepper, and garlic salt, stir well.Serve warm with shredded cheese, green onion, paprika, and turkey bacon


Introduction: Brownies in a Jar. <PIC> Brownies are one of my favorite sweets ever!!!! They are so fudgy, chocolatey and decadent and as far as I know my friends love them as well. So I thought that I would give my friend Vlady a jar full of brownie ingredients for Christmas! It is such a simple and lovely gift to make and receive because then you they can make brownies whenever they want! This recipe makes quite a large brownie 20cmx28cm brownie tin.It is a visually appealing gift and who wouldn’t love to receive brownie mix as a present?? Step 1: Ingredients and Equipment. <PIC> Ingredients-3/4 Cup white sugar-3/4 Cup brown sugar-3/4 Cup plain flour-3/4 Cup cocoa powder (unsweetened)-1/2 Cup white chocolate chips-1/2 Cup milk chocolate chipsEquipment-       1 Litre glass jar-       1-2 Plastic zip lock bags-       1 Large spoon + 1 medium spoon-       Red or Colourful felt/ material-       1 Rubber Band-       Black Thread-       Small card (for writing baking instructions)-       Pen Step 2: Attach Card to Jar. <PIC> Cut a small hole in the card. The best place is along the fold of the card then feed some thread through the hole and place a rubber band on the thread. tie a knot in the thread.  Place the lid on top of the jar and put your chosen material on top. Then secure this in place with the rubber band and card. Remove the decorated lid and prepare the dry ingredients to be added. Step 3: Make the Instruction Card. <PIC> With the attached card make sure to include the following information. Preheat your oven to 160 degrees Celsius  for a fan forced oven.  Grease and line a 20cmx28cm brownie tin. In a large bowl whisk together the contents of the jar then add 3 beaten eggs, 1/2 cup melted butter and 1/2 cup vegetable oil and mix until well combined.  Then bake in the oven for 35-45 minutes until a wooden skewer comes out clean.  Step 4: Layer the Ingredients in the Jar. <PIC> This is a really simple gift to make but there are a few tricks that I have found when making these brownie jars. It is really important to put the finer ingredients like caster sugar in the jar first. If you put it above the cocoa powder it can sift through it, mixing up the layers. So To start I place the caster sugar in a ziplock bag and pour it to the bottom of a clean 1 liter jar to make it relatively flat.  Then with a spoon place the cocoa powder on top of the sugar and pat it down flat. Then add the plain flour on top of the cocoa powder and flatten it down. Then add the brown sugar on top of all the rest of the layers and flatten this down, brown sugar will require more flattening than the other layers. Then finally add the chocolate chips on top. Step 5: Seal the Jar. <PIC> Once your ingredients are in the jar tightly close the lid and do any further decorations you desire (You could draw on it with colourful markers of paint).This is such a great gift to make and you can use any left over fabric or cards for decorations.  You can even get kids to help out with this and alternatively you could make smaller jars but you would need to alter the added eggs, butter and oil accordingly.I also would recommend adding some sort of nut like macadamia or walnuts when cooking the brownies if you like nuts.


Introduction: The Garlic Oil - When You Inviting Mr. Vampire to Halloween Dinner. <PIC> This Halloween, you might need this oil to find out who the vampire among your dinner guest, Nah!Or maybe you just try to cook some Asian Food for impressed your Asian Fellas.Saute the garlic is a must on Asian Food Step 1: The Ingredient. <PIC> 1. Garlic2. Candlenut3. Sesame Oil (1-2 tbs)4. Melt Margarine (250 gr)You need some Garlic and candlenut as the picture to have a small jar Garlic Oil** I'm so sorry, i was forget to photo the sesame oil and melt margarine. But i believe, you know what i mean :p Step 2: Preparing the Garlic. <PIC> 1. Remove the peel2. Chop garlic as small as you can3. Put it on small jarOne of my chinese chef was told me, to have the maximum flavors that you need to hit the garlic first then chop it Step 3: And the Candlenut. <PIC> 1. Crush the candlenut until finely pounded2. Put it on jar same as the garlic wasYou can replace with the candlenut powder, but i guarantee you will love the fresh aroma from the finely pounded Step 4: Margarine Times. <PIC> Added the 250gr melt margarine to the jar, make sure the garlic and candlenut fully submerged Step 5: Closing by the Sesame Oil. <PIC> 1. Spread 1 or 2 tbs sesame oil evenly2. Stir it light and close the jar Step 6: Using the Garlic Oil. <PIC> I always using this Garlic Oil for Seafood Fried Rice, Stir Fried Vegetables, addition on marinated asian barbeque, omellete and any Asian Food.The garlic oil doesn't need to put on chiller or freezer. Just keep it on air-tight jar or locknlock, it will still fresh approx 2 weeksOn Halloween dinner, i usually serve Asian food with many garlic and i did it in purpose ;)** I'm sorry if my english so bad, i'm still learning


Introduction: Clay Bacon. <PIC>  Step 1: Material. <PIC> To make this clay bacon strip, you need to purchace air dry clay Step 2: Conditioning. <PIC> If your clay is firm, condition it by squeezing it. Step 3: Additional Conditioning. <PIC> Add water yo your clay if it turns crumbly Step 4: Shape. <PIC> Shape the clay into a rectangle. Then let it air dry Step 5: Paint. <PIC> Coat the clay in brown paint Step 6: Paint Details. <PIC> Paint on pink stripes after the brown coat drys Step 7: Fineshed. <PIC> You r done! Thanks for watching! Please comment(only positive), and favorite! Bye!


Introduction: Cherry/Blueberry  Croissants. <PIC> Quick and easy dessert recipe for busy days and ready in 30 minutes or less. Step 1: Ingredients:. <PIC> 2 (8.0 oz.) cans Pillsbury™ Original Crescent Dinner Rolls1 (21 oz.) can Cherry Pie Filling 1 (21 oz.) can Blueberry Pie Filling1 tsp. lemon zest1 tsp. almond extract2 tbsp. unsalted butter, melted Corse sugar, as desired Step 2: Oven:. <PIC> Preheat oven to 375°. Step 3: Crescents:. <PIC> Unroll dough; separate into 16 triangles.Note:To save time and prevent messes, I unroll, assemble and bake the fruit crescents on parchment paper. Step 4: Cherry Filling:. <PIC> In a small bowl, combine cherry filling with almond extract. Mix well to combine. Step 5: Blueberry Filling:. <PIC> In separate bowl, combine blueberry filling with lemon zest. Mix well to combine. Step 6: Assemble:. <PIC> Spoon about 1 tbsp. of fruit mixture onto the base of each dough triangle. Step 7: . <PIC> Carefully, roll up loosely and turn ends into, to form a crescent shape. Step 8: . <PIC> Brush with butter. Sprinkle the sugar. Step 9: . <PIC> Place on parchment paper lined cookie sheet, or bake on a bread stone. Step 10: . <PIC> Place in preheated oven and bake for 13-16 minutes, or until a golden brown. Step 11: . <PIC> Cool slightly, serve warm!!!!! Step 12: . <PIC> A new creation. When my children were younger, rainy days were not gloomy; I'd bake either a cake or cookies for them! And sometimes dance in the rain for fun! As of today, it's been 6 days... rainy, winding, thunder and lightening. So, either I build an ARK or bake!