Introduction: Under 15 Minutes and $3 Homemade Flat-bread Pizza. <PIC> Trick your friends and family into thinking that you are a trained chef! This Homemade Flat-bread Pizza will make any night quick, cheep, and healthy! Bet the fast food chains can't say that! Step 1: Preheat Oven. <PIC> Preheat your oven according to the flat-breads that you get. Ours say to preheat the oven to 400 degrees.  Step 2: Spread Oil. <PIC> Layout your flat-breads on a baking pan or a pizza stone. We used a pizza stone. Then take your selected oil and spread a light layer evenly over your flat-bread.Flat-bread: We get a pack of 12 for $6 at Costco (We got them on sale for $5 this time!) - Each flat-bread is $0.50Selected Oil: We found this oil on sale at Kroger, but use any combination of oil and spices to make what you would like!: $1.00 for the whole jar of oil (which will last for months! What a steal!). It only cost just a few cents for how little we used. Running Total for One Flat-bread: $0.52 Step 3: Add Cheese. <PIC> Add your selected cheese that you would like on your flat-bread. We use fresh mozzarella from Aldi or a hometown organic grocery store that we then cut up ourselves. They are both just as cheep and sound squeaky fresh! Add as much or as little cheese as you would like. We normally add about a quarter of the mozzarella cheese ball to each flat-bread and use the other half for meals in the next few days. Mozzarella: The ball of Mozzarella was $2.75 and we only used a quarter of it on this flat-bread. - Quarter of the Mozzarella was $0.69Running Total on One Flat-Bread: $1.21 Step 4: Add a Pepper. <PIC> Cut your pepper up into as thick or thin of slices as you would like and add a little pepper on your flat-bread. Normally, we add about half a pepper onto each flat-bread. We recommend that you do a red or yellow pepper, but the ones at the grocery store this week did not look very good.Pepper: Each pepper is $1.00 at Aldi or Kroger. - Half a pepper is $0.50Running Total on One Flat-bread: $1.72 Step 5: Add Goat Cheese. <PIC> This is where we normally splurge and get a little crazy by adding goat cheese onto the top of our flat-bread pizzas. make sure that you don't add too much or it can be overpowering. We recommenced that you only add about a quarter of one of the featured goat cheese logs onto one flat-bread and that you cut it up over the flat-bread because it can flake off of the goat cheese log. Also, if you can find this goat cheese with honey, it is absolutely fantastic!Goat Cheese: We love the goat cheese with honey log that we have only been successful at finding at Aldi. It is $3.50 for the log. Normally, we do a apple, walnut, and goat cheese salad the next day with the leftover goat cheese to use it up before it goes bad. - Quarter of the goat cheese is $0.88Running Total for One Flat-bread: $2.60 Step 6: Place the Flat-bread in the Oven. <PIC> Place your Flat-bread in the Oven and follow the directions that come with the flat-bread to see how long they will be in there for. If it does not say how long, start with checking on them at the 5 minute mark. Normally ours are in the oven for about 6-8 minutes. Just enough time to get the kitchen clean and pull out plates and drinks for dinner! Step 7: Add Toppings. <PIC> Once you pull the flat-breads out of the oven, add a few toppings of your choice! We recommend the featured glaze and/or Italian seasoning. Glaze: We found it at Aldi for $3.00 a bottle and its delicious. It adds a little sweet to the flat-bread. Only use a little bit for each flat-bread or, just like the goat cheese, the glaze can be overpowering. - Amount of Glaze for one Flat-bread is about $0.10Italian Seasoning: You can get Italian seasoning at Walmart for $1.00 and it will last for a very long time. You only need a few shakes on each flat-bread so the cost is only a couple of cents. Running Total for One Flat-bread: $2.72 Step 8: Enjoy. <PIC> Now it's time to enjoy your flat-bread and share it with the world when people come knocking on your door!Let us know about what you experiment with as toppings by commenting! Enjoy!Running Total for One Flat-bread: $2.72


Introduction: Molasses Pies . <PIC> Make delicious molasses pies  Step 1: Supplies . <PIC> You just needwatermolasses as you likerice flour 1 and half cup Step 2: Mixing . <PIC> Cut the peaces of molasses with knife into small pieces Then mix all the ingredients  Step 3: Frying Part 1. <PIC> Take a pan with one and half cup oil When the oil is hot take a spoon of the mixture and put them on the hot oil  Step 4: Frying Part 2. <PIC> When it's turn brown then take it off from stove And then enjoy


Introduction: Bacon and Caramel Cinnamon Rolls. <PIC> This is an experiment Paul and I have been watching two broke girls and they had come up with a bacon maple cupcake. That always seemed weird yet yummy and tempting. So I decided to make cinnamon rolls with bacon bits and caramel and bacon topping. I found a recipe online and modified it as the following:Ingredients Dough: 1/4-ounce package yeast 1/2 cup warm water 1/2 cup whole milk 1/4 cup sugar 1/3 cup butter 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour Filling: 1/2 cup melted butter, plus more for pan 3/4 cup brown sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup crispy bacon chopped Glaze: Caramelized condensed milk and more baconInstructions Glaze Gently boil a can of Condensed milk for 3 ½ hours and set aside to let cool. Cinnamon Rolls Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with bacon bits. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Spread caramel and more bacon over slightly cooled rolls.


Introduction: Chicken Parmesan Casserole. <PIC> Chicken Parmesan Casserole features breaded chicken, pasta,jar sauce, mozzarella, and Parmesan cheeses. A new and delicious way to eat a classic dish!1 pound rigatoni (or other bite-sized pasta)1 1/2 pounds thin sliced boneless, skinless chicken breasts 1/2 cup flour 2 eggs1/2 cup Italian style bread crumbs1/2 cup grated Parmesan cheese  olive oil 1 jar Ragu® Homestyle Thick & Hearty Traditional Sauce 1/2 jar Ragu® Homestyle Thick & Hearty Roasted Garlic Sauce 2 cups shredded mozzarella cheese, divided 1/3 cup Parmesan cheese Read more http://www.mindyscookingobsession.com/chicken-parmesan-casserole/Visit my blog for more delicious recipes http://www.mindyscookingobsession.com/ Step 1: Bread and Cook Chicken. <PIC>  Step 2: Assemble Casserole. <PIC>


Introduction: Chocolate Fondants. <PIC> How to make great chocolate fondants with an easy recipe ! Step 1: . <PIC> Ingredients
1/4 pound of dark chocolate (100 g)
1/3 cup of granulated sugar (75 g)
3 eggs
1/3 cup of butter (90 g)
1/3 cup of flour (40 g)
12 squares of white chocolate
and a standard muffin tin.
Makes 12 servings.
Cook : 15 mins
Preparation : 20 mins Step 2: . <PIC> Method
Preheat oven to 400 degrees F (gas mark 6).
Slowly, melt the dark chocolate and butter together in a pan at low heat and stir until the mixture is smooth (or use a microwave). Step 3: . <PIC> Meanwhile, whisk eggs and sugar in a bowl. To that, add the chocolate-butter mix and beat together.
Then, add the flour and stir again. Step 4: . <PIC> If your moulds aren't flexible, grease them with butter and pour the batter into moulds.
Put a square of white chocolate in the center of each mould. Step 5: . <PIC> Place the fondants on a baking tray, then cook for 15 mins and serve immediately. It's better when it's hot so they are moist and they melt in your mouth.


Introduction: Turn Your Favorite Toys, Into Chocolates!. <PIC> Custom Chocolates!
You can buy many different shapes for chocolates, but for something truly unique, you need your own special design, maybe even many special chocolate mold designs. We used ComposiMold - FC, (which stands for Food Contact) because we liked the reusability of the product.
Simply choose the toy, ornament, craft, or any small object and make a mold using ComposiMold.

Pour the melted ComposiMold over the selected item, and let cool. You may have to use a polymer clay or tape to prevent the object from floating in the mold material.
After the mold has cooled, remove the toy from the mold, and you are ready to pour the chocolate!
Chocolate can usually be melted in the microwave (depending on the chocolate)... Use short time intervals, and stir the chocolate frequently to make sure it gets melted. Chocolate into your Molds
Once the chocolate is melted, pour it into your unique chocolate mold using a spoon, stick, or brush to fill the mold. Tap the bottom and sides to get air bubbles out of the chocolate. This will leave little holes in the chocolate if you don’t. You may like using a squeeze bottle to push the chocolate into small openings and crevices.
Cool the chocolate in the mold by placing in the refrigerator or freezer.
Peel the mold away from the chocolate as much as possible so you do not put a lot of pressure on the chocolate.
Now you can eat your toys!


Introduction: Shredded Pork With Bak Choy . <PIC> This is my go-to Chinese dish when I'm feeling lazy, but still want to make dinner (and have leftovers for tomorrow). The simple recipe of meat, vegetable, marinade, and stir fry is am easy and failsafe way for a cheap and nutritious meal.  Step 1: Ingredients. <PIC> Ingredients1 bowl of shredded (or ground) pork1 handful of baby bak choy 3 cloves of garlicLight soy sauceCorn Starch SaltTIP: Use about 2-3 times as much bak choy as you actually want to eat, as this vegetable tends to shrink drastically when you stir fry!  Step 2: Prep Your Ingredients. <PIC> Prepare your ingredients for cooking:Slice or mince the cloves of garlicMarinate the pork with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and the garlic (the corn starch is optional here, but adding it in really helps to tenderize the meat!)Cut off the ends of the bak choy and wash the leaves thoroughly  Step 3: Cook the Meat. <PIC> After marinating the meat for about ~5-10min, it's time to cook the meat. I usually stir fry meat before veggies because they take longer to cook, and I like to make sure the meat is cooked through before I start adding in vegetables. Heat the pan on high heat with ~2 tablespoons of cooking oilWhen the pan is heated enough, add the meat, garlic, and marinade into the pan Cook the meat until the pink disappears - if you aren't sure if the meat is cooked enough, simply cut a shred in half and check to make sure there is no pink on the inside  Step 4: Add in the Bak Choy. <PIC> When the meat is cooked, add in the bak choy, and you're done.Add the bak choy to the pan and stir fryThe bak choy will shrink drastically as you cook, and darken in color. Continuously taste-test the bak choy and add in salt to taste (for the amount shown in the pictures, I like to start at around 0.5 teaspoons)You know you're done when the leaves of the vegetable have darkened, and the stems look less stiff. Let it cool a bit, and serve over rice for a simple and quick dinner!


Introduction: How to Make Matcha Tea. <PIC> This will be my second 'ible and now I will show how you do Matcha tea the proper way :D Step 1: The Materials. <PIC> You will need
Matcha (Matcha xD)
Chasen (whisk)
Chashaku (spoon)
Chawan (bowl)
You can of course use a "normal" whisk and a teaspoon or bowl but you will get the best results with these.
(if you are going to use something else than a proper chawan then atleast see that it is as big as the chawan, because you must be able to whisk it good) Step 2: The Matcha Powder. <PIC>
Take one spoon of the matcha powder and put it in to the Chawan.
(meanwhile boil the water. the water must reach boiling temperature otherwhise you will not get any "foam") Step 3: Finishing. <PIC> Add the water (to little less than half of the Chawan, I have little too much water in the chawan) that has been resting for 4 min (after the boil)
and then whisk it until you get foam. Step 4: Drinking It. <PIC>
When you drink the matcha there are some rules
On the first zip take about half of the tea.
On the second zip take the rest of the tea leaving the foam.
Then zip up the foam after the second zip.


Introduction: How to Make Corn Tortillas 3 Ingredients and Gluten Free. In this instructable, I will show you how to make Corn Tortillas with three ingredients and gluten free. A full instruction and downloadable recipe can be found on The Tortilla Channel.The tortilla is the base of the Mexican kitchen but also an egg dish in the Spanish kitchen. I have found that just about any culture has it’s own tortilla. That is why you can’t go wrong with a “tortilla”.I always used store bought tortillas thinking it would be either to difficult or take to much time to make them from scratch. Until I found how easy it is to make my own corn tortillas.  Ok they may not look the same as store bought ones or taste the same (they taste better in my opinion). The best part is you can use them as a base for other recipes think tacos or tortilla chips. Step 1: What Do You Need to Make This Recipe. <PIC> For corn tortillas you have to use special corn flour which is called Masa Harina. You should not confuse it with polenta flour or cornstarch. Masa Harina can be white or yellow. I bought the white variety but the yellow is even nicer with the happy color. As soon as you open the packet you smell taco making preparing even better. I found the flower online and it is also available in several varieties at Amazon.com.Besides the right flour it is also important to have a tortilla press or use a rolling pin. Put some plastic between the press and remove the dough as soon as you press else it can be more difficult to get them out. Either lay them apart or press just before you put the tortilla in a hot pan. Step 2: Instructions. <PIC> Put the 2 cups of Masa Harina in a bowl.  Add the salt to the bowl and stir thoroughly. Add 1 cup of hot water and stir again with a wooden spoon before adding the additional half cup of hot water.  Knead the dough into a consistent ball. Cover with a towel. Rest the dough for 1 hour. Create balls the size of a golf bal. Heat a large pan. Cover the tortilla press with plastic and press the tortilla. Cook the tortilla on medium to high heat for about 1 minute until the tortillas get some color. Turn and heat the other side of the tortilla for also 1 minute.  Store in a tortilla warmer or keep in a cloth. Step 3: Notes. <PIC> Make sure the water is hot to properly activate the Masa Harina.  I use a non stick pan to cook the tortillas without any oil or butter. You can store the torillas in a ziplock plastic bag in the refrigerator for about 1 week or in the freezer. You can heat them in a pan or in the microwave using a ziplock bag or cloth to cover them. Step 4: Watch the One Minute Video.


Introduction: Making a Boxer Dog Wedding Cake  . <PIC> I made this cake a few years back for my sister's wedding. I was luckily given free rein in the design and the making of this cake, after designing a number of slightly more traditional tiered cakes (and probably after watching one too many baking and cake decorating programs!) I decided to make a cake that looked like their dog.This was three days and nights of work, along with making 4 cheesecakes to go alongside the dog cake. At the time, I couldn't find much information about how to make this style of cake so when I saw the Deceptive Desserts contest, I thought it was about time I documented how I made this cake and hopefully others will find it helpful and inspiring. I am in no way claiming that this is the best and correct way of making this style of cake, it is just the way I chose to do things. I have chosen not to include the cake recipes I used as I believe anyone who would undertake a cake like this would have their own go-to recipes plus it would make for a very long Instructable.Let's get started... Step 1: Shaping the Body - Dummy Cakes. <PIC> Materials used-2 dummy cakesGlueLogic would normally dictate that you use your lighter materials towards the top, especially when making a cake like this where the angle of the body and the height were instrumental to my design. I prefer to have as much of my cakes to be as edible as possible but because I was determined to have some height to this cake, I decided to use some dummy cakes so there was less chance of there being leftover cake that would end up getting wasted. I also decided they would be best at the bottom but there is no reason you couldn't make it all cake.I used 2 round dummy cakes and glued them offset because of the angle of the body. Make sure to use a suitable glue. Leave to dry.I used a bread knife to carve the dummy cakes, referring to pictures and standing back occasionally until I was happy with the shape.Carving the dummy cakes creates a lot of mess so make sure you clean up thoroughly before moving onto the edible parts. Step 2: The Vanilla Cake Part. <PIC> Materials used-3 vanilla sponge cakesRaspberry jamVanilla buttercream Cake boardIn this step we are assembling the cakes. I used a cake board that was similar in size to the top of the carved dummy cake. I placed the first of the small cakes on the board (it's not stuck to the board at this point as it allows for easier assembling later if they are separate) and then sandwiched the other small cake on top with jam and buttercream followed by the larger cake which was roughly lined up at the back so it overhang the sides and front.Once stacked, it's time to carve them into shape, again I used a bread knife and referenced photos as well as stepping back occasionally until I was happy. As you can see from the photos, I decided to shape the 2 smaller cakes before stacking and shaping the large cake on top.TOP TIP: Make sure you use a cake recipe that results in firm sponges that can withstand some carving, something similar to Madeira cake. (Same goes for the chocolate sponges) Step 3: The Chocolate Cake Part. <PIC> Materials used-3 chocolate sponge cakesChocolate buttercream Cake boardAs with the vanilla cakes, this is just a case of sandwiching the cakes together with chocolate buttercream. I didn't stick the cake to the board as it will be easier to assemble and dowel if they are separate.Carve into the rough shape of the upper body. Step 4: Assembling the Body - Dummy Cake. <PIC> Materials used-Carved dummy cakeLarge rectangular cake drumGlueHeavy weights Glue the dummy cake to the base and leave to dry, preferably with something heavy to weigh it down. Step 5: Assembling the Body - Cakes. <PIC> Materials used-Cake baseVanilla cakeChocolate cakeDowels Once the dummy cake is firmly glued to the base, we can start assembling the cake part of the body.I used a 1/2" thick wooden dowel as the main support dowel that went straight from the base up into the head. This is to reduce the risk of tipping over due to the angle of the body. You can glue this dowel into the cake dummy if you wish but it's not essential as it should be firmly implanted.When you have the main dowel in position, make a hole in the cake board on which the vanilla cake will sit on. One way to achieve this is to use some tracing or greaseproof paper, make a hole in the appropriate place, put in position and roughly trace the top shape of the dummy cake and then transfer to your board where the hole needs to be.Push board into place on the dowel.Now place the vanilla cake into position . You can use whichever method you prefer to do this, I just eyeballed it.To support the weight above, I used drinking straws, I have found these work really well as dowels as they support the weight, are easy to cut and easily spotted.Repeat for the chocolate cake board and cake.I gave the entire cake a covering of buttercream, known as crumb coating. Step 6: The Head. <PIC> Materials used-Rice Krispies Marshmallows ButterThis was the part I was dreading as it could make or break the cake.Melt marshmallows and butter in pan, stir in Rice Krispies. You have to work fairly quickly before it starts setting but be careful as the mix will be hot, you will have to wait a little until you can handle it.I started by making a ball and then added in bits that were then shaped by hand.Before the mixture became unworkable, I shaped out the legs so I wouldn't have to use thick amounts of icing. Step 7: The Head - Initial Covering. <PIC> Materials used-Sugarpaste icingOnce I had the rough shape of the head, i dampened it with water then I covered it with sugarpaste icing to smooth it out and to give me a good plain canvas to work with. You could possibly use something like royal icing to get the same effect.I built up the layers on certain parts so the shape was nearer to the final shape I was after. Step 8: The Back Legs. <PIC> Materials used-Sugarpaste icingI built out the back legs by sculpting them with uncoloured icing, stuck them to the framework I'd already made and then adjusted the shape until they looked right. There was still the final covering to go on so there's still time and room for any corrections and adjustments to be made. Step 9: Colouring the Icing. <PIC> Materials used-Sugarpaste icingFood colouring For this part I took a large amount of icing (I don't remember how much exactly but it must have been around several kilos) and added a few different food colourings  - shades of brown, red and orange. I prefer paste colours as they give strong, vibrant colours and don't alter the consistency too much.This took quite a bit of kneading and was definitely a workout but I didn't want to risk running out of icing and having to knead more icing and trying to colour match. Step 10: Bringing the Head to Life. <PIC> Materials used-The headRoyal icing Cake boards/drumsBrown sugarpaste White sugarpaste Food colouring - black and dark brown Paintbrushes I began by sticking the head with royal icing on a cake drum and a few layers of cardboard that I had already made holes in for the main dowel that runs through the cake. I then rolled out some brown icing. I tend to use water as my glue but you can make or buy edible glue if you prefer. I stuck the icing over the appropriate areas of the head. Next I concentrated on the white parts of the face - the stripe down the middle of the head and the muzzle area. These were shaped by hand and stuck in place.I then made the parts that surround the eyes and painted them black. You could just use pre-coloured icing if you prefer, I personally wouldn't try and colour icing black myself as it's very difficult to get it black enough.Next came the nose, followed by the mouth and jowls which were all modelled out of icing and painted black. The eyes were next, made from white icing and the iris and pupil painted on.Finally I painted on some shading in the folds and on other parts of the head where I thought it was needed and applied an edible varnish to the eyes and nose to give them a wet look. Step 11: Covering the Body. <PIC> Materials used-The bodyBrown sugarpaste icingWhite sugarpaste icingI started with white icing and rolled out a large rectangle, I then roughly cut out the shape I was after. I brushed some water on the corresponding area on the body, dusted the icing with icing sugar and rolled it around the rolling pin. Beginning at the top, I stuck the top part of the icing in place and slowly unrolled the icing while pressing it in place. I then adjusted and corrected the shape.I then tried to do the brown icing in one go by rolling out a very large circle and having draped it over my arms after dampening the surface of the body, attempted to position and stick it in place but as I was working by myself and because of the weight of the icing, gravity had other ideas! Reassessing the situation, I decided the best approach would be to do it in sections, this would result in some obvious joins but I knew I could reduce their visibility by using a wet finger and/or paintbrush. I started with the back section and then went onto the back legs followed by the sides and then the front. I then went over the edges where the sections met and blended them together. Step 12: The Home Straight!. <PIC> Materials used-The body2 wooden dowelsBrown sugarpaste icingWhite sugarpaste icingRoyal icing (used as a glue)The finished headFood colouring- black & silver The end is almost in sight, time for the finishing touches and to make it look more dog-like.I rolled out some brown icing into a long sausage shape for a tail, because the body is positioned on the back half of the board, the placement of the tail was practically decided for me. The tail was then tipped with some white icing.Next came the front legs. I decided to use thick wooden dowels but you could also use PVC pipes if you wished. These were dampened with water, brown icing was rolled out fairly thick and also brushed with a little water and then wrapped tightly around the dowels. These were then positioned in place with royal icing and water and icing applied to cover where they joined the body and blended to hide the joins.The feet were next to be modelled. These were shaped from white icing by hand and a few modelling tools and then stuck in place.To complete the cake, the head is finally attached, because we already have the head mounted on a base with the hole in it, it's just a case of applying some royal icing (or other edible glue) on top of the body and bottom of the head and pushing the head down on the main dowel.To finish the cake I made a collar to fill and cover the slight gap between the head and body which I then painted black. I then grabbed some more brown icing, kneaded in some more food colouring, mainly dark brown and a little black so I ended up with a darker brown icing, rolled it out and cut out a pair of ears. These were left to dry out very slightly so they held a bit of shape to them when I attached them to the head, these were stuck on with a little royal icing but mainly with water.The finishing touches were a little shading on the feet and a personalised heart tag on the collar.The final height worked out to be around 3 feet. Step 13: Et Voilà . <PIC> So that completes this Instructable. If you made your own dog cake, you hopefully can relax now with a couple of stiff drinks. However, if you're like me, you may now have the scariest, almost heart stoppingly nervous journey of your life, delivering the cake (& cheesecakes) to the venue. I was so surprised and grateful when I got to the venue and checked in the box to see it was all in one perfect piece as I had convinced myself that the head must have fallen off and the front legs would be in different places!Feel free to ask any questions you may have and I'll do my best to answer them. If you do make your own dog cake, inspired by my Instructable, I would love to see pictures of them. Thank you for reading my first Instructable. I am entering this into the Deceptive Desserts contest so if you enjoyed this Instructable, please vote for me.


Introduction: Squid Salad With Blood Orange and Avocado. <PIC> Squid with seasonal California produce. Step 1: Clean and Chop Squid. <PIC> Pull the head/tentacles away from the body.  Scoop any remaining guts out of the body, and remove the thin plasticy  quill.  Rinse the body inside and out, then slice into approximately 3/4-1 inch thick rings.
Squeeze behind the head to extrude the beak, and remove it from the center of the tentacles.   Cut  just below the eyes to free the tentacles, then add them to the bowl with the body rings.
Tentacles are the best part.  No, really- they're fantastic. Step 2: Season. <PIC> Add salt and pepper to the squid, and stir to coat evenly.  Don't over-season here, as it's easy to add more salt and pepper later in the salad prep process. Step 3: Pan-fry. <PIC> Coat a non-stick skillet with oil, heat it until the oil starts to shimmer, and toss in your squid pieces.  Only cook a handful or so at a time, as you'll need to pay them close attention.
Flip and stir the squid around with a pair of heat-proof tongs, and remove the squid IMMEDIATELY when it turns opaque.  This should take just about a minute.
Yank the squid out of the pan, and let them cool on a paper towel.
The saying goes that squid should be cooked for two minutes or two hours; intermediate cooking leaves it rubbery and gross.  It's easy to do a quick-cook if you pay a bit of attention and cook the squid in batches. Step 4: Chop Fresh Stuff. <PIC> Peel and chop a blood orange and an avocado1.Coarsely chop 3-4 shallots, or finely mince a quarter of a purple onion.    Coarsely chop a large handful of cilantro.Combine all above ingredients in a large bowl.1(Remember all of that about local and seasonal?  These Bacon avocados came from a friend's tree, and the blood oranges came from Rudino's farm.  It's awesome to know where your food comes from.) Step 5: Squid & Seasonings. <PIC> Add the juice of one large lemon.
If you can get a Meyer lemon use it; they're mellow, sweet, and fragrant, and grow in many back yards near me.  (My tree is still a pathetically tiny shrub.)  Otherwise, just use a normal lemon.
Add the squid, and stir.
Adjust seasonings- add more salt, pepper, or lemon juice as necessary.  A bit of agave nectar or honey (~1 teaspoon) will take the edge off of the lemon, and blend the flavors nicely.
Toss again to distribute the juices.  Letting the salad marinate in the fridge for a bit can't hurt. Step 6: Serve. <PIC> Serve chilled, in small bowls.
I like to dangle tentacles over the edge for extra style points, but your mileage may vary.  Garnish with more cilantro leaves if you're so inclined.
This salad will keep overnight if refrigerated, but you probably don't want to keep it for two.  It disappears quickly, so we've never had any problems with this.


Introduction: Easy Homemade Nacho Chips. <PIC> It is very easy to prepare and requires only 5 Ingredients. In under 30 minutes you will have a bowl of corn chips staring at you and waiting to be gobbled! :p Let us take a look at how it is made! Step 1: Collect Your Ingredients. <PIC> Ingredients: 1 cup maize (corn) flour, 1/4 cup wheat flour, 1 tsp salt, 1 tsp cumin powder. Combine them and knead with 3/4 cup water, little by little to form a dough. Step 2: Work-in-Progress. <PIC> Divide into four parts. Flatten the dough on a cling film/plastic sheet. Prick it with a fork to prevent them from bloating up in oil. With the help of a knife cut in your favorite shape. Lift each piece carefully and drop them in hot oil.  Fry until golden and crisp!  Step 3: Serve in Your Own Style. <PIC> The second image is of baked Nachos (200 degree centigrade for 10-12 minutes. Flip and bake for another 3-5 minutes.) Serve it with your favorite dips or cover them up in cheese sauce! Enjoy!


Introduction: Heart Shaped Boiled Eggs. <PIC> With Valentines on the way this would be a great breakfast idea on Valentines day or even the morning after ;)
Very easy. Very cute.
A good gift too.
Youll need,
Eggs
A pencil
A bit of cardboard (thin)
rubber bands or hairties.
Pot for boiling  Step 1: . <PIC> Boil your eggs, I have an egg timer you throw in the pot and it turns color when theyre done (Sur la table $3.99)
Cool them down with Ice and take the shells off Step 2: . <PIC> Fold your cardboard making a barrier for your eggs and dont comment on my picture quality please.
Uh oh only 2 eggs fit , Eat one. Step 3: . <PIC> Gently push down on the egg with your pencil so it doesnt break, youll already see an indentation in the eggs. Wrap the hairties around the eggs. Mine isnt very tight so I wrapped it with plastic wrap. Place it in the fridge for 30 minutes or a day..I did 30 minutes. Step 4: . <PIC> Yay its done. Cut the eggs hot dog style. If you dont know how to do this...Im sorry .Im painting my nails tomorrow by the way Step 5: . <PIC> Sprinkle with salt and paprika. I was going to dye them in red food coloring but Im hungry. =) Thanks for reading!


Introduction: Simple Curry Paneer Pizza. <PIC> Thanks to the Indian Cuisine Contest for inspiring me to create one of the tastiest dishes I have ever made! This easy but unique and mouth-watering pizza is a Naan flat bread on bottom, a layer of chicken curry, and  paneer cheese on top. Paneer is a plain tasting cheese that was first made in India, and it pairs perfectly with the spicy curry sauce. If you can't find paneer at the grocery store I included a link to a recipe at the end of step one. Only one word can describe this pizza recipe... Yummm!!!  Step 1: Ingredients. <PIC>
          If your in a hurry this recipe can be done with just 5 ingredients: chicken, oil, curry sauce from a jar, naan flat bread, and some paneer if you can find it. I got Paneer for $4 at Sprouts Farmers Market, along with the Naan bread on clearance for $2 and the Madras Curry sauce for $4. The chicken was also on sale :) it was the strip kind for stir fry which saved me a little cutting.              Simple Curry and Paneer Pizza Recipe:    About 1 1/2 lbs. chicken strips     1 Tablespoon vegetable or canola oil     1 Jar of premade curry of your choice; I used Madras Curry Indian Simmer Sauce by Maya Kaimal     2-4 pieces of Tandoori Naan      4 oz. Paneer cheese, or you can substitute with crumbled plain goat cheese     *Optional- fresh cilantro garnish or chop it up and spread over the pizzas    **Will also need a skillet, spatula or wooden spoon to stir chicken, cheese grater *optional, and a baking sheet for softer crust or right on the rack in the oven for crispier crust  Feeling adventurous and have the time to make Naan, Curry, and Paneer from scratch! Here are some links to recipes if your in such a mood... Naan- http://www.manjulaskitchen.com/2007/05/22/naan-bread/ Curry- http://allrecipes.com/recipe/indian-chicken-curry-murgh-kari/ Paneer- www.wikihow.com/Make-Paneer-(Indian-Cheese) Step 2: Cooking Chicken and Shredding It Up. <PIC> Cook the chicken strips at medium-high for about 20 minutes or until lightly browned. If your using a whole chicken breast it will need longer to cook the middle. Then after you have taken the chicken off the heat for a few minutes to cool, use a fork and knife to shred the chicken into small pieces. Step 3: Add Sauce and Spread on Naan. <PIC> Put the shredded chicken back in the skillet and add your curry sauce of choice. I simmered the mixture for about ten minutes to really cook the sauce into the chicken, but you could probably skip that and add the mix right onto the Naan because it will heat up in the oven. Then spread the curry sauce and chicken over two Naan flat breads, or you could make it work for 4 since I had leftover curry mix and used lots of chicken on my two.  Step 4: Add Paneer and Bake. <PIC> Shred paneer cheese or crumble chunks over the pizzas, and put them in the oven at 450o for about 8-10 minutes till the cheese melts.  Step 5: Enjoy (*^.^). <PIC> I can't express in words how delicious this curry pizza was... but I'm also a huge fan of curry so try it out for yourself and tell me what you think! Feel free to add ideas on other toppings in the comments or pics of your own Indian style pizza. The possibilities are endless (*>.<)


Introduction: Easy Pumpkin Curry Recipe. <PIC> I never would have considered making a pumpkin curry to be "easy" until I tried it.  I really went into this dish expecting not to like it!  Pumpkin curry is one of my favorite take-out meals, so how could I possibly make the recipe at home be nearly as good as from the Thai place down the street?
Well, to my amazement, I LOVED this dish.  I altered it from the original recipe to suit my tastes (bye, bye cilantro!) and I suggest you do the same to suit yours!   Plus, with the amount of curry paste I used compared the amount I bought for ~$2, I'll be making this dish again, and again, and again . . .
This pumpkin curry pairs nicely with chicken, seafood, or tofu, and a variety of veggies.  I highly recommend you give it a try.  It may seem daunting at first, but it's definitely worth the effort!
I used a kabocha squash for this dish instead of a pumpkin.  Why? Because that's how the Thai place down the street does it!  I don't think I've ever seen actual pumpkin in a pumpkin curry in all my days.  So I took that little tidbit and ran with it. Step 1: Ingredients. <PIC> adapted from Thai Yellow Pumpkin and Seafood Curry by Nigella Lawson
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow Thai curry paste (or red if you like it hot!)
1 1/2 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
1 lemongrass stalk, each cut into 1/3's and separated
3 Thai basil leaves
1/2 teaspoon turmeric
3 cloves garlic, toasted
2 1/4 pounds kabocha squash, peeled and cut into large, bite-sized chunks
2 pounds chicken, diced (or substitute salmon and shrimp, or tofu)
Vegetables of your choice
1/2 to 1 lime, juiced or more to taste
More Thai basil, for garnish
You can substitute cilantro for the basil if that's your thing.  More authentic that way! Step 2: How to Peel a Squash. <PIC> I was amazed at how little information there is on the internet to help me figure out how to handle peeling a squash like this.   It's really hard to do it when the squash is still raw!  So this is what I did:
With a sharp knife, puncture some holes in the side of your squash.
Microwave on high for 6-8 minutes (mine needed 8).
Let cool in the microwave for 2 minutes.
Use a paring knife to peel away the skin of the squash.   Much easier!
Your squash is now partially cooked, meaning the rest of the dish will go even faster!
Seed and chop your squash into bite-sized pieces. Step 3: Procedure. <PIC> In a large saucepan or pot, stir together the coconut milk and curry paste until combined.   Add the stock, fish sauce, sugar, lemongrass, Thai basil, and turmeric.  Bring to a boil.
Add the chicken (or other protein) and simmer for 4-6 minutes.
Stir in pumpkin, garlic, and other vegetables.  Let simmer for another 4-6 minutes until everything is cooked through.
Squeeze half a lime over the curry and stir to incorporate.  Adjust seasonings to taste!  Step 4: Serve. <PIC> Serve over jasmine (my fave) or basmati rice.
Garnish with Thai basil, lime, and lemongrass stalks from the curry.
This recipe serves 4-6, and is great for leftovers.  I hope you give it a try!


Introduction: Drunken Gummies (Vodka-Infused Gummi Bears). <PIC> This Instructable will teach you how to create the most delicious alcoholic treat that will make you the life of any party. (My first instructable!)WARNING: Contains alcohol, so please only make this if you are of legal age in your area.'PLEASE USE RESPONSIBLY AND LEGALLY!!! Step 1: Prepare Materials and Get Them Soakin'!. <PIC> This Instructable takes a bit more than a week to complete, but the end result is certainly worth it! You will need:- 1 1/2 cups of vodka (can use more or less if desired)- 1 tub of gummi bear candies, plastic with lid (about 1kg. Tub found at Wal-mart)- 1 can of frozen juice concentrate, any flavour desired (I used fruit punch.)You can keep the juice frozen for now, as you will not need it for a few days.- First step is to open the lid of your gummi bears and pour in the vodka. The amount and brand is at your discretion, though I have found 1.5 cups of Smirnoff vodka to be the best. I have tried this with raspberry vodka as well, with pleasurable results. Basically, pour the vodka into the packed bears until the alcohol barely peeks over the top. - Give your newly introduced gummi-bears and vodka a stir, and replace the lid. Place the whole tub into the fridge. - Let this sit for five days, stirring a couple of times each day.  Step 2: I've Created a Monster!.... I've Created 500 Monsters!. <PIC> After five days, much of your vodka will have been soaked into the bears and they may have gone through a significant growth spurt, as shown in the photo. Now is the time for the juice to be added.The purpose of the juice is to mask the strong vodka taste that exists in these candies. - Place a thawed can of frozen juice into a mixing container, and add only HALF of the required water. - Pour one cup of partially diluted juice into the tub of bears, stirring very well.- Replace the lid and place back in the refrigerator. Step 3: Wait for It..... <PIC> Let the bears sit in their juice and whatever vodka is left, for FOUR more days. This is essential because otherwise they will have a hard middle or will taste too much like vodka. Resist the urge to taste test! Stir twice a day to prevent sticking. Step 4: Finally, Our Lovely Mutants!. <PIC> Your gummi bears are finally finished! If there is a lot of excess juice/vodka resting in the bottom, you may drain it or leave it in to be further absorbed by the bears as they rest.Remember to return to the fridge if they are not all eaten -- which rarely happens! Be ready for the rush and eat these carefully as they can be pretty potent!'PLEASE USE RESPONSIBLY AND LEGALLY!!!


Introduction: Kajagoogoo! (Kaju Katli Style Marzipan). <PIC> If you followed my Instructable to make Napoleon Marching Bread, you've probably got a lot of left-over almond flour in the larder ... here's something you can do with it in 5 minutes to make a tasty sweet!This is similar to home-made Marzipan, but with an Indian flavor.  I was aiming for something like Kaju Katli (or as my wife calls it, Kajagoogoo), but I'm not sure if what came out could be better described as a Burfi or a Halwa.  You decide.  Anyway, whatever you call it, it's very tasty!You'll need almond flour, an egg, and one secret ingredient... "MTR Badam Feast".(Oh yes - and a food processor.)Put a cup and a half of Badam Feast and a cup and a half of Almond Flour in the food processor and grind it finer.  Then add an egg white and run the food processor on the low setting until it all collects into a ball of dough.  If the dough is sticky, break it into smaller pieces, add more almond flour, and run the processor again - you want a consistency like Play Doh(tm)...When you have a nice mouldable lump of dough, roll it into strips and cut the strips into coin-shaped pieces, then decorate with slivered almonds/cashews/pistachios if you have any, and serve.  Or just eat it all while standing there in the kitchen :-)Now if you're wondering what to do with all that left-over Badam Feast, try my recipe for 5-minute Shrikhand!


Introduction: 3 Ingredients Rice Crispy. <PIC> It's my favorite childhood snack! Crunchy, sweet, and so simple!Yes, you will only need 3 ingredients- but of course, I will let you know what other ingredients would go well with this little snack.  Step 1: Ingredients. <PIC> You will need:-about 1.5 cups of small marshmallow -14g butter-2 cups of rice cerealI always like to add some nuts to the snack as well, peanut, almonds, walnuts are all good choices! But they're totally optional.  Step 2: Make the Sugar Base. <PIC> Heat your pan on low heat. Put the butter in and wait till it's melted. Put all the marshmallows into the pan and keep stirring until all of them are melted and look like a sauce. This sugar base will function as an adhesive to the rice cereal; it's a very simple process, just make sure you don't cook them on high heat to burn them.  Step 3: Shape the Snack. <PIC> Put all the rice cereal into the pan as well and keep stirring until all the cereal form a whole piece. You can add nuts or other cereal (for example, corn cereals) during this step as well. Turn off the heat, and transfer the sticky whole thing into a lightly sprayed tray. Put the tray into the fridge and wait for about 4 hours.  Step 4: Cut and Enjoy!. <PIC> You can take the whole thing out pretty easily when it's dry and firm. Cut them into small pieces and store them air tight. Every body loves it -- crunchy and sweet, who wouldn't?Hope you'll like this simple and easy recipe! And if you do, please vote for me in the 3 ingredients challenge, thanks!!


Introduction: Easy Vegetarian Lasagna. <PIC> This lasagna is healthy and delicious! It's also easy to put together and makes great leftovers.I use low fat cottage cheese instead of ricotta, and whole wheat pasta, so I can feel better about grabbing that third helping. Step 1: Ingredients. <PIC> Don't be intimidated by the long list, it all comes together pretty quickly.Whole wheat lasagna noodlestablespoon of canola oil or other cooking oil2 onions, chopped2 cloves of garlic, minced2 red bell peppers, chopped2 zucchini, shredded300 g spinach, chopped*350 g firm tofu, cubedsalt2 cups cottage cheese2 eggs1 jar of your favourite pasta sauce*3 cups of mozzarella cheese, shredded¼ cup parmesan cheeseI use store bought pasta sauce and frozen spinach, because it is easy and I always have it on hand, but you can use fresh greens and homemade sauce if you prefer. Step 2: Cook Noodles. <PIC> Cook the lasagna noodles in a large pot of boiling water for 10 minutes, until they are al dente.Drain out the water, rinse the noodles with cold water and lay them flat on a tea towel. Step 3: Veggies & Cheese. <PIC> Add the oil to a pan and cook the onions and garlic on medium heat until the onions start to clear.Add the red pepper, zucchini, and spinach to the pan and cook off most of the liquid.Toss in the tofu and season with a bit of salt. Stir together the cottage cheese and egg in a bowl. Step 4: Assemble. <PIC> Spread a thin layer of pasta sauce on the bottom of your lasagna pan.Add a layer of lasagna noodles.Spread ⅓ of the vegetable mixture over the noodles.Add ⅓ of the cottage cheese and egg mixture.Top with pasta sauce and mozzarella cheese.Repeat the layers twice more.Add the final noodles and cover with pasta sauce and mozzarella. Sprinkle the parmesan cheese on top. Step 5: Bake. <PIC> Cover with aluminium foil and bake in a 350°F oven for 45 minutes.Remove the foil and cook for an additional 15 minutes.To get a nice golden top, you can put it under the broiler for a few minutes, but watch it carefully to make sure the cheese doesn't burn.


Introduction: Skyrim Sweetroll. <PIC> I am a Skyrim addict, and have since learned how to stay away (though when I find myself playing it, I cannot stop myself). Obviously, during our journeys, we too need a snack. Step 1: Recipe Opener. I a going to give you 3 different recipes. One uses butter, one does not, and one is microwave. All of my recipes are dairy free.If you plan on microwaving it, please note that any microwaved treat must be consumed before it cools, as they tend to turn rubbery. It is a microwave cooking law of some sort. Step 2: Sweet Roll (dairy Free, No Butter). Ingredients:1 1/2cups Flour                                              1/4cup Sugar
1/4cup Brown sugar2tsp Molasses                                            1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked)                                     1 egg                                                                1tsp Vanilla
2tsp Baking powder1/4tsp Salt (optional)2Tbs Cinnamon1/4cup Applesauce (if all you have is cinnamon applesauce, leave out half of the cinnamon)1/4tsp Allspice1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3).To begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such).With a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up.Bake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes).Take out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.Let icing harden and enjoy! Step 3: Sweet Roll (diary Free, Butter). Ingredients:1 1/2cups Flour
1/4cup Sugar
1/4cup Brown sugar
2tsp Molasses
1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked)
1 egg
 1tsp Vanilla
2tsp Baking powder
1/4tsp Salt (optional)
2Tbs Cinnamon
1/4cup Dairy free butter (don't use things such as earth balance, which get watery)1/4tsp Allspice
1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3). To begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such). With a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up. Bake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes). Take out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.
Let icing harden and enjoy! Step 4: Sweet Roll (microwave). Ingredients:6Tbs Flour1Tbs Sugar2Tbs Brown sugar1/4tsp Baking powder
1 Egg, miniture (or half of a small egg. Double the recipe if you don't want to waste an egg)3Tbs Liquid (milk, juice, water)
3Tbs Applesauce (or oil)
1/4tsp Vanilla
1/2tsp Cinnamon
1/4tsp nutmeg
1/4tsp allspice
1/4tsp gingerOPTIONAL:1/4cup Cooked/canned carrots (mashed)1/4cup RaisinsDirections:Mix well in a small bowl. Spray the mug with non-stick spray. Fill the mug halfway, you will probably use 2 - 8oz mugs. Cook at 2 minute intervals, checking for doneness. Flip them out on a plate when done ( if the bottom is curved, cut it straight). Use a spoon and take a good tablespoon sized hole out of the tops (to look like a sweet roll). Blend the icing together, and pour it over each sweet roll. Enjoy. Step 5: Icing Recipe. 1/4cup Dairy free cream cheese (tofutti)2Tbs Dairy free milk1 1/2cups Powdered sugarWhip until smooth in a blender. Multiply recipe if needed.


Introduction: How to Make the Ultimate Cup of Tea. <PIC>  Step 1: Fill the Kettle Up With Water. <PIC>  Step 2: Put the Kettle on to Boil. <PIC>  Step 3: Select an Ultimate Cup or Mug . <PIC>  Step 4: Wait for the Kettle to Boil. <PIC> Don't forget to put your watch on..... Step 5: Put a Teabag in the Cup. <PIC>  Step 6: Add Approximately Two and a Half Teaspoons of Sugar. <PIC>  Step 7: Pour the Boiled Water in the Cup. <PIC>  Step 8: Stir the Cup Until the Sugar Has Completely Dissolved . <PIC>  Step 9: Add Milk. <PIC>  Step 10: Remove the Teabag and Stir Your Tea Again. <PIC>  Step 11: Enjoy Your Ultimate Cup of Tea. <PIC>


Introduction: Rhubarb "POP". <PIC> Rhubarb "POP" - is it akin to sparkling wine, or a sweet carbonated pop?  Well, kind of both.   This beverage has a low alcohol content (0.05 percent), and is quite sweet so it is more of a fizzy desert wine.The beauty of this stuff is it can be ready in as little as 3 days, though commonly 2-3 weeks is best for fizz and a stronger flavour.  Sure it's not ready in a couple hours, but good things come to those that wait.  Think of it as slow cooking with fermentation as your form of heat.   I'm not really after alcohol - I am wanting the bubbles provided by the wild yeasts to carbonate the beverage. The alcohol content is about 0.05%, so this would be similar to a de-alcoholized wine - so safe for the kiddies, or that certain in-law who always has one too many!  In theory, it can be fortified two ways:  it can simply be allowed to sit longer and have the natural wild yeasts do their thing, or you can cheat and add some commercial yeast.As I am not really a drinker, pop it is for me. DISCLOSURE: This Instructable was actually started back in May, 2011.  This may sound odd, but I usually write my Instructables before I even start them; its what I do.  Kind of like one of those stories where some one builds and takes apart a motorcycle or a clock in their head a thousand times first, then  the actual build goes off without a hitch as they have already made the mistakes in their head.  If you look back through some of my old Instructables like the Coffee Making R2D2, or my Analog LED table, they were all built this way.  The point of mentioning this is, it doesn't always work out like the above scenario.  Mistakes do happen. Back in 2011, my first batch looked like slimy swamp water and had a similar smell. What went wrong? I'm not sure.  I used plastic coke bottles which you are supposed to be able to use.  Perhaps they weren't clean enough?   Perhaps no wild yeast was present?  Perhaps I brewed it too long?  Suffice to say, that was my last effort at fermentation until 2016.  So for me, reattempting a failed Instructable after 5 years is a huge step out of my comfort zone.  But I just had to try it one more time!   Step 1: Supplies. <PIC> Hardware   Large clean food grade bucket:  I used a 18.9 liter water bottle - the kind you get for a office water cooler         Strainer         18 sterilized Home Brew type beer bottles, or  you can use empty plastic pop bottles (See "Disclosure" on the front page).      Measuring cups         Sharp knife and a cutting board.   Several packs of cheese cloth.Foodware10 liters of water.  *Must be chlorine free - So either buy it, or boil it off.      4 lemons juiced, plus the zest - about 1 cup of juice.   5 cups rhubarb - chopped 1/4, or about 4 lbs.      3 cups white sugar.         1 cups of cider vinegar.  Step 2: Harvest and Freeze. <PIC> How you obtain your rhubarb is up to you. Hopefully you can pick your own, but if not, let social media be your friend!  Come spring, most people have so much rhubarb that they can't give it away.  Use your local Facebook buy and sell to score some free rhubarb, or at least you will find it for a much cheaper cost than the grocery store.When harvesting, never take more then half the plant or you can stress it too much.  When the stems are at least 1 inch wide at the base, gently wiggle/pull it from the base.  It will come away cleanly.Give the stalks a quick rinse in the sink and trim off the leaves if you have not already done this.  They are toxic, so there must not be any leaves included in the mixture!Slice into 1/8 slices - you could use a mandolin, food processor or just a nice sharp knife.Bag and freeze for at least 24 hours.  The freezing will help break down the cell walls in the rhubarb and more juices will be released.  This will give you more flavour, and in theory, a deeper pink shade. Step 3: Scrub-a-dub-dub. <PIC> While your rhubarb is freezing, take this time to scrub your bottles.  I used glass bottles with compression fit stoppers with the brand name 'Ez Cap', also known as "Lightning Tops."  You can use plain old 1 or 2 liter Coca Cola PET pop bottles. Back in 2011 I tried using these PET bottles and it didn't go too well.   I'm not sure if I didn't clean them well enough, or they didn't seal properly, but either way, the resulting brew was goo.  So my advice would be to take your time to clean them well, to rinse thoroughly and then, for good measure rinse again and allow to dry.Note per the EZ Cap bottles:  I found mine via a Facebook buy and sell as I live in the middle of nowhere.  You can occasionally find a small batch brewery that uses these bottles as well, and you may be able to obtain them there.  Step 4: Measure Twice, Combine Once... & Shake, Shake, Shake. <PIC> This part is rather simple!   Add everything on the Foodware list and stir.  Simple as that!And just so you don't have to go back to a previous step, here are those ingredients again:10 liters of water- must be chlorine free.  So either buy it, or boil it off.      4 lemons juiced, plus the zest - about 1 cup of juice.     5 cups rhubarb - chopped 1/4, or about 4 lbs - Defrosted!1 cup of cider vinegar.     3 cups white sugar.Note:  If you used a water jug like I did, it can be quite an ordeal getting all the rhubarb in, so be prepare from some deep breathing to deal with the possible resulting frustration.  I have heard that others have used a large Tupperware tote in order to avoid this arduous task.  Step 5: Let It Rest. <PIC> Find a spot where it can just sit; not too hot, not cold.  Mine sat in my kitchen, under my stereo.    After 2 days you're done.  If you go 3 days, you run the chance of it spoiling.   Perhaps back in 2011 this is what happened.Note the colour - as it sat, it became darker.   Step 6: Strain, Strain, Strain. <PIC> Pour mixture through a large strainer to remove the big chunks of rhubarb. *Set those aside for the Crumble recipe that is included at the end of this Instructable.*  Next, run it through a strainer lined with cheese cloth.     Do it again, and again and again.....     In total, I strained it six separate times.  Each subsequent time that I re-strained the mixture, I added an additional layer of fresh cheese cloth to ensure a clear and delicious final product.No one likes chunky "POP" after all. Step 7: Bottle & Then Forget About It.... <PIC> Bottling the filtered brew is simple with the EZ cap bottles: simply pour in the mixture and put on the lid.   Make sure to leave the neck mostly empty, and....done!Forgetting about it is another story.  After 3 days we popped open our first bottle.  It was super syrupy, and only a tiny bit fizzy, but the flavor was soooo good - a promise of things to come.  It tasted similar to strawberries at first, followed by a lemon tang and followed up with the peculiar flavor of rhubarb. The rest of the bottles sat in a large tote in my kitchen.  Over the next 2 weeks, we sampled a bottle every 3 days.  Once we reached the 2 weeks mark, I put the rest of the bottles in the fridge.  This stops the fermentation process and locks in the flavor and the fizz!Safety Note:  The bottles I used are tough. They are made to contain pressurized fermented beverages.  Regular wine bottle cannot be used, as they will explode.  Even with my tough bottles, I laid a heavy towel over the bottles in the tote. Perhaps find a safer spot then I did...  Step 8: Drink!. <PIC> This is such a simple recipe!  The 2-3 weeks is really for the bubbles to develop, and for the freshest flavor to be attained.   Longer than that, and the pressure could build up to such a level that the bottles could explode!  On the other hand, it may be interesting to keep a couple bottles aside to see if they develop a higher alcohol content.  Just make sure to store it somewhere safe though.  When you pop the bottle, it will make a satisfying "POP" sound,  and then the scent of the rhubarb will hit you as it's quite fragrant.   As you fill your glass, it will foam, but only a little.   This "POP" may be "soda-ish" but it's still made with wild yeast which yields a delicate bubble.  This beverage is best served in a classic sparkling wine glass as it yields the longest lasting bubbles - the top of the glass curving inwards focuses the scent, and, additionally, preserves the carbonation longer.  The taste of lemon clings to the sides of your tongue, while your brain is tricked into thinking your smelling baked rhubarb pie - it's incredible! Near the end of the evening, gone were the delicate glasses, and out came the hardy mason jars for it to be consumed while relaxing in the very location where this all started - my garden.  Time to make another batch... Step 9: Bonus Step - Rhubarb Crumble With the Left Over Fermented Rhubarb!. <PIC> Did you save the rhubarb after you strained it?  Yes?  Good!Get a baking dish, (a 9 inch square tin or similar vessel will work), and fill it roughly 2 inches deep with your left over rhubarb mash.    In another bowl combine:     1 cup of flour    1/2 cup of oatmeal    1/2 cup of white sugar    1/2 cup of brown sugar (packed)    Pinch of salt    1 Teaspoon of vanilla    1/2 Teaspoon each of cinnamon, nutmeg and ginger   1 cup of butter or margarineMash it about with your clean hands until crumbly.  Yes, you can use a spoon, but your hands work just fine.    Spread the crumble on top of the rhubarb and dot with butter or margarine.    Bake at 375 degrees for 35 minutes or until golden brown.     Serve warm over scoops of ice cream.  Enjoy! Step 10: .


Introduction: How to Cut Cheese With a Wrecking Bar. <PIC> You will need cheese and a wrecking bar I suggest you clean the wrecking bar first  Step 1: Open the Cheese . <PIC> You will want to pull the packaging off the cheese like so Step 2: Grab the Wrecking Bar . <PIC> You will want to put the wrecking bar on to of the cheese and push it down  Step 3: Once the Piece Is Off . <PIC> Once you have the piece of cheese off the block you can just eat it or cut more  Step 4: Have a Good Day . Have a good day and now you learned a new way to cut cheese


Introduction: Easy Portuguese-Inspired Bean Soup With a Kick!. <PIC> I came up with this recipe last fall, when I was trying to use up the leftovers after trying out this instructable. I was majorly surprised at how delicious the soup turned out to be, and I strongly recommend that you all try it yourselves. It would be perfect on a crisp fall evening like today’s was, with a slice of fresh bread, and a slice of my Penultimate Caramel Apple Pie for dessert.You can put this soup together in half an hour, from fridge to table, including chopping. Or, if you do the chopping when you make the salsa, you can put the soup together in 15 minutes. Not bad for a quick, homemade soup, huh? This soup also freezes well, and I’ve packed some in the fridge for lunches later this week, and frozen some for future lunches.Let’s get soup-ifying! Step 1: Handling the Heat. . <PIC> The recipe! Portuguese-Inspired Bean Soup with Kick1/2 can black beans (or whatever you have lying around the house) kernels from 1/4 cooked cob of corn 2 hot finger peppers, diced, sans seeds 1 onion, diced 2 cloves garlic, diced 2 tbsp. butter 1 cube of veggie bouillion, equivalent to 2 cups bouillion 4 cups water 1/3 bunch cilantro, choppedPrep the hot peppers by slicing them open length-wise and scraping out the seeds and pithy white bits. Then finely chop the peppers. Be sure to thoroughly wash your hands after, and make sure not to rub your eyes for maaaany hours. Don't ask me how I learnt this.  Step 2: Saute and Simmer. . <PIC> Saute onion and garlic in butter until caramelized. Crumble in veggie bouillion cube, and stir in 4 cups of water. Boil until bouillion is dissolved. Dump in rest of ingredients. Boil until heated through and flavours melded, about 10 minutes. Serve and enjoy the fresh flavour of the cilantro mixed with the heat of the peppers!For how to make the soup more authentically, Portuguese, click here. I realllly like this soup! But it is hot, so be warned!


Introduction: Making a Companion Cube Cake. <PIC>
	Thought about making a Companion Cube cake? Well, here is how I made my cube cake! It takes a bit of time (12 hours or so) but is worth it!
	This instructable is brought to you by "Pandora's Box Bakery" located in Seattle, WA. Step 1: What You Need. - A reference picture or two of the Companion Cube
- Food colors (black and pink)
- Multiple bowls and spoons
- Your favorite recipes for cake or a box mix if you must
- Disposable piping bags
- Arteco tips #801 and #803
- The bowl scrapper and smoothing tool from Arteco (see the second to last step if you are unsure what these are)
- An 8 by 8 square baking pan
- Three 9 by 9 cardboard pieces. Two of these should be covered nicely in tin foil for the final presentation.
- A sturdy icing recipe (the last slide will give you this recipe)
- Your favorite filling(s)
- A slightly damp washcloth to clean your tools when icing
- Plastic wrap
- A freezer with plenty of room for the entire cake
- Patience, time, and caffeine.
- A playlist for the 12 hours you will spend on this cake.  Step 2: A Quick Note. This tutorial is how I make my Companion Cube cake. I use frosting because I am not a fan of fondant (does not taste that good). All of my recipes I used for the cakes are not shared for the sole reason of keeping my "secrets" secret! Hope you enjoy this Instructable! Step 3: Onto the Cake Making!. <PIC> 1. Alright, now that you are dedicated to making this cake, take a deep breath and let's do this!
2. Make your batter and pour it into a greased pan and bake for however long it says in the desired temperature.
3. Once that is done, cool in the pan and prepare your next batter while it is cooling.
4. Once the pan can be somewhat touched, put in the freezer to cool it faster. This saves some time!
5. Once out of the freezer, flip it out onto the two pieces of cardboard that are together with the foil or whatever you decided to use. (If it is your other cakes rather than the first one, flip it out onto the extra cardboard piece and CAREFULLY place it on top of the other cake that has the filling on it.)
6. Like any cake, if you do not have a true oven, cut the top so its even!
7. Repeat steps 1-6 five more times! (Yes! It is a six layer cake) Step 4: Now Onto the Icing!!. 1. Prepare your icing. Go to the last step for my icing if you want to prepare it like I did. I doubled the recipe to get enough icing for the cake.
2. Split the icing and put half of it in another bowl. One bowl you want to dye grey. Dye it by using "Spectrum" company "Super-Black Gel Color" product, use two drops. The other bowl will harbor the white icing.
3. Prepare your icing bag. Put the #803 tip in the bag and cut a half inch above where the tip stops. Put some of the white icing in the bag and be careful not to overfill the bag. Push all the icing down to the bottom of the bag with the bowl scrapper from Arteco. Now you are ready to ice the cake. Step 5: The White Frosting Icing!!!. <PIC> 1. Take a look at my picture... Use your white icing and start making the boxes and circles on each side of the cake. Make sure there is enough icing on the cake to spread nicely and not thinly.
Note: Do not smooth it out just yet, you have another step before that one! Step 6: The Grey Icing!!!!. <PIC> 1. With another piping bag and the other tip, do the same thing to prepare it and this time, add your grey icing into it.
2. Now, go around all the white icing and start filling in with the grey! See the cube starting to form? Step 7: Smoothing Out the Icing!!!!!. <PIC> 1. Self explanitory really. You get to smooth out the icing. Start with the side you first iced since the icing got to set a bit longer than the other sides. Then move on to the second side you iced, then the thrid, you get the picture.  Step 8: Finishing the Cake. <PIC> 1. Chill the cake for an hour or two to freeze up the icing.
2. Once it is done chilling, the frosting will be nice and pliable but can still come off, so be cautious!
3. Time to smooth out peaks that may have occured. Do this with your fingers. After you touch the frosting, wipe your hand off on a clean towel. Do this until the icing is smooth.
4. And presto! You are done! Congratulations! You have successfully made a Companion Cube cake! Step 9: The Tools.... <PIC> The white tool is the bowl scrapper, an amazing tool to have really. If you do not have it, not a big deal, can still do this without that.
The black handled one is the smoothing tool, you will need this. A smaller size is better since there are many colors. Step 10: The Icing Recipe. Alright, so the recipe for icing that I used is pretty easy. I made double the recipe, so I will give you that one instead of you having to double it yourself. (Just saving you one step)
Ingredients:
2 pounds powdered sugar
2 cups shortening (I like to use Crisco)
1/4 cup of water
1 teaspoon vanilla extract
Food coloring if desired
Directions:
1. Add the first two ingredients together, use a large bowl to avoid the powdered sugar from coating you instead of the pan. Start to mix (I handmix this but you can use a mixer).
2. Once that is getting harder to mix and clumps are everywhere, add a bit of the water slowly and in little batches. Remember, you cannot take out any water once you put it in! Now, mix the frosting, it should start becoming softer and more pliable. If not, add a little bit more water.
3. Once that is done and you have the right consistancy, (should be able to pass the "spoon test" which is scooping some frosting up and hanging it upside down, should not budge) divide the frosting into thirds. But two of the frosting thirds into seperate bowls. Dye one grey and one pink and keep one white.


Introduction: Popped Super Grain Amaranth and Fruit Tricolor Cracker. <PIC> Amaranth is a super grain because it  has 26g protein per cup (193g) (Wheat has 26g, rice has 5g), a complete protein profile, a good source of key vitamins, minerals such as calcium and iron, and a good source of fiber. Not only that, it is one of the alternative grains for wheat free or gluten free diet.   When I started an elimination diet of dairy, egg, fish and shell fish, peanut and tree nuts, soy, wheat, rice, corn, millet, and tapioca for my baby due to food protein allergies and intolerances, I found I was dying of lack of protein intake from the dozen regular foods that were eliminated for now. When I found out about amaranth's super food profile I immediately bought a bag of amaranth. Based on the information on the bag, boil amaranth in water, fluff with a fork, and I shall have something like rice to eat. What a lie! It looked and tasted like the sand in a river bed. I ate it anyway because nothing else to eat and prayed I wouldn't get stomachache or die. I ate it for three more days. Good news is my baby was fine with me eating it. That's when I started to do research and experiment with it.When I read somewhere amaranth can be popped like popcorn and eaten like cereal, I immediately dropped some in my popcorn air popper. Silly me! They all fell through the air holes at the bottom of the popper, I had to disassemble it to dump the grains out. Then I tried non stick pot to pop it. It worked but I didn't like the idea of dry heating non-stick pot and shaking it over the burner. Popping totally does the justice. I like the nutty flavor of popped amaranth. So I tried popping it with a stainless steel pot I have, it worked well. I'm happy heating and shaking the pot, soon became a pro amaranth popper, amaranth became the new wheat and rice for me, a hero and super food for me because of its protein amount, protein profile and other nutrition stats.Once amaranth popped, like it is said, it can be eaten as puff cereal; used as one of major granola components. Since I have been on the total elimination diet, I found it is impossible to find any snack in stores for me. So I developed this cracker that I can pop it in my mouth at any time and eat as finger food. It is crunchy like corn chips with sweet and tangy fruit flavor. If anyone in a party happens to be on as restrictive diet as I'm on and finds there is such tasty, healthy cracker to eat, they'll cry a river I think. On elimination diet or not, anybody can enjoy this cracker. To get popping and crunching, below are what were used:1 cup dry amaranth (makes about 4 and 1/2 cups popped amaranth) for 3 types of crackers1 stainless steel pot with long handle and see through glass lid100g dried apricot and 120g frozen peaches for yellow cracker (fresh peaches if in season)100g dried prune and 120g frozen peaches for dark cracker (fresh peaches if in season)100g dried apricot and 2 small to medium kiwi fruit for light greenish crackerBlenderBaking sheetKitchen rotary cutter or scissorsBelow are the 1-2-3 steps to make it. Step 1: Pop Amaranth. <PIC> A stainless steel pot with long handle and see through glass lid is a must.Heat the pot on medium to high heat for a few minutes.Drop only 1/4 tsp or so amaranth to test the temperature, if the grains pop immediately and become dark in color, the pot is too hot; if the grains takes long to pop or not pop but become dark in color, the pot is not hot enough, discard the burnt batch, adjust the heat and time you drop the second batch of the dry grains and it is the right hotness at any second. Once it's ready, you can keep popping without stopping. Please view my video for reference. Step 2: Prepare Fruit. <PIC> Use TIME DEFROST function to defrost frozen peaches on bursts of 3 minutes until defrosted.Chopped dried apricot and dried plum to small pieces.Peel and cut kiwi to chunks.Add each pair of fruits to your blend.Use Pulse and High Puree or whatever function that works to blend the fruits to thick puree. Add water 1 tbsp. at a time to get your blender going if it's too thick for it. I didn't need to add any water for the cracker using fresh kiwi.Empty the puree to a baking sheet lined with parchment paper. to be sure, I used a lightly oily brush on the parchment paper.Spread the puree to a consistent thin layer on the baking sheet, the thinner the better, I used a soft tip spatula. It actually takes time to do this. I found doing it slowly is the quickest way to do it.Generously sprinkle popped amaranth over the fruit base, I used one cup per sheet. Pat over the top so they stay bound.  Step 3: Bake. <PIC> Bake at lowest oven temperature which is 170F on mine for 4 hours. Set timer at 3 hours to check on it.When you break off a small piece on the edge and it's crunchy, it's done. When it's cool, it will be crunchier. Peel away the parchment paper, let it cool.Break the whole sheet to small pieces or use kitchen rotary cutter or scissors to cut to small pieces. If you want the cracker to  be regular shapes and sizes, remove it from oven at 3 hour point when it's still hot and pliable, cut it to regular crackers, return it to oven to bake until they are crunchy.Store in airtight container if not consumed right away. Step 4: Serve. <PIC> Serve just it  or sprinkle light sea salt to add zest to the flavor.This Instructable will be entered in a couple of contests. Please vote for it If you like it. I really appreciate your vote which means a lot to me. Thanks.


Introduction: DIY Spiced Rum Sea Salt Tootsie Rolls . <PIC> Like most North Americans, I love Halloween. The history, the nostalgia and the excitement all jump-start us into Do-It-Yourself action to where we can’t help ourselves but to dress-up and party. It’s a very special annual event and I try to pay my respects by putting effort into costumes, candies and parties. Step 1: Ingredients and Directions. <PIC> Ingredients½ cup cocoa powder¼ cup honey½ cup molasses1 cup icing or confectioners sugar2 cups nonfat milk powder3 tbsp melted butter2 tsp vanilla extract4 tbsp spiced rumA pinch of sea salt (coarse is preferable)DirectionsIn a bowl, mix the cocoa, honey, molasses and vanilla together. Once smooth, add the butter, powdered sugar, salt and rum.Using a spatula or wooden spoon, mix the milk powder into the mixture. Knead the tootsie mix with your hands, if you prefer. It should form a smooth looking lump when finished. Let it rest and further merge into tootsie-ness for 20 minutes. Step 2: Wrap Your Tootsies. <PIC> Using a knife or pizza-cutter cut the giant tootsie into strips. Then into one inch chunks. The chunks should be malleable and not sticky.Cut some wax paper into pieces large enough to wrap your tootsie chunks in.  Wrap them. Bring them to a party and watch your friends devour them.Makes 40-45 pieces.


Introduction: Mini Dungeness Crab Cupcakes. <PIC> Looking for the perfect bite size treat? These delicious savory cupcakes can be whipped up within an hour.
Dungeness Crab's are a true gem of the sea, lending their sweet, succulent awesomeness to these miniature cakes. To top off these beauties, I made a luscious Cayenne Spiced Lemon Cream Cheese frosting,which will explode in your mouth with the first bite. The acid from the lemon cuts through the spiciness of the cayenne, making it the perfect combo.
To save time, I bought fresh de-shelled crab,  but you can opt to do the de-shelling yourself and buy the crab whole.
Recipe inspired by Kathy Casey's, Creole Crab Cakes, Sips & Apps. Chronicle Books.  Step 1: Ingredients. <PIC> Preheat oven to 350 degrees.
Cupcake Batter:
1/3cup  diced onion
1/3 cup red bell pepper
1 stalk celery
2 Tbsp butter
1/3 cup orange bell pepper
2 large garlic cloves minced
6 Tbsp all purpose flour
1 tea sugar
1/2 cup cornmeal
2 tsp baking powder
1/8 teaspoon salt
2 tsp Old Bay Seasoning
1 egg
1/4 cup whole milk
1/4 cup sour cream
8 oz fresh de-shelled Dungeness CrabSpicy Lemon Frosting:
1 8oz pkg. cream cheese
2-3 Tbsp milk
Juice from one lemon squeezedSprinkles:
1 pkg. fresh chivesEquipment:
Mini Muffin Tin
Pipping Bag
Piping Tip Step 2: Prep the Veggies. <PIC> Rinse off all of your vegetables. Cut celery stalk in half and then dice. Slice bell peppers in half and remove the ribs and seeds. Slice into strips and then dice. Remove the skin from the onion & garlic. Chop the onion & mince the garlic.  Step 3: Sweat the Veggies. <PIC> Melt two Tablespoons of butter in a medium sized saucepan. Add all of the veggies and gently stir them together. After two minutes, add 1/8 teaspoon of salt. Continue to stir gently for an additional 4 minutes.
Remove the pan from the heat and set aside to cool.
** Anybody notice the creepy face in the melted butter??*** Step 4: Make the Dry Mixture. <PIC> In a small bowl, add the flour, sugar, cornmeal & Old Bay seasoning. Stir to combine.
Set aside.  Step 5: Make the Wet Mixture. <PIC> In a large bowl, add the egg, milk & sour cream. Gently whisk to combine.  Step 6: Combine the Mixtures. <PIC> Add the cornmeal mixture to the wet mixture and gently combine. Stir in the cooled veggies and scrape the butter from the saucepan into the bowl.
Place the crab meat on a cutting board and carefully chop it up into smaller pieces. Gently fold the crab meat into the cupcake batter. Step 7: Bake the Cupcakes. <PIC> Line the mini muffin tin with the cupcake liners. Heap 1 tablespoon of batter into each cupcake liner.
Bake in a preheated oven for 12-15 minutes. After 7 minutes, turn the pan around in the oven to insure even baking.
Cupcakes are ready when you insert a toothpick and it comes out clean.
Remove the cupcakes from the oven and allow to cool for 20 minutes or until cooled before frosting. Step 8: Spicy Lemon Frosting. <PIC> In a medium sized bowl, add the package of room temperature cream cheese, milk, lemon juice and 1/2 teaspoon of cayenne. Stir to combine until the mixture is thick and cayenne is incorporated into the mixture.
You can add more or less cayenne, depending on your personal spice level.
Place the frosting in a piping bag and pipe the cupcakes.  Step 9: Make the Sprinkles. <PIC> To make the sprinkles, finely chop fresh chives to desired size. I chopped mine really small, but you can use any size you'd like.  Step 10: Sprinkle & Serve. <PIC> Sprinkle cupcakes with the chives and serve immediately.
These cupcakes can be made in advance and refrigerated. You can frost them before serving.
Please take caution and refrigerate unused cupcakes. Crab is really delicate and spoils easily.
Enjoy!


Introduction: Funnel Cakes,  Fried Oreos and Twinkies Oh My. <PIC> Howdy Y'all   Today i am going to show you how to make the state fair fryfecta.  If you have ever wanted to make  a funnel cake, fried Oreo, or fried Twinkie, this is the recipe for you .  Just one taste will take you right back to steamy summer nights at the fair.     Oh yeah and you will never have to shell out $5 a pop for your fix ever again.    Equipment needed Deep Fryer or Pan  Tongs and slotted spoon to fish out the fried goodness   Roll of paper towels.   Bottle of vegetable oil  mixing bowl   whisk  measuring cups and spoonsBaking soda and a lid in case the grease catches fire on ya if using a pan. Dry Ingredients 2 Cups All Purpose Flour  1 TSP (teaspoon)salt  1 TSP Ground Cinnamon   1 TSP Baking Powder Wet Ingredients2 Cups Milk   2 Large Eggs   2 TSP Vanilla Extract   Misc IngredientsConfectioners (powdered) Sugar  Frozen Twinkies  Oreo CookiesThe first step is to make the batter Add all of the dry ingredients together in the mixing bowl, then mix in the wet ingredients until the batter is smooth.  Seriously that is it. there are no magic elves, no unobtanium just some simple mixing.  The above recipe so far has yielded 2 funnel cakes,  12 fried Oreo cookies, and 2 fried Twinkies.   I probably have enough left over to fry 2 more funnel cakes.   If put in a sealed container in the fridge I have stored it for 2 days after making.   But with the raw egg you wouldn't want to keep it much longer.  It does freeze however.... I use a deep fryer that automatically reaches temperature but if you are using a pan heat the oil to abut 375 degrees Fahrenheit.  Follow the directions on your fryer.  Now that your oil is heating up you have to decide what you want to fry up.    Step 1: Fried Oreo Cookies. <PIC> Using tongs or a fork dunk a cookie into the batter so that it is covered on all sides,  and gently place into the heated oil. Cook them for about 45-60 seconds on each side, turning them  them over once. The breading should be a golden brown color. After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste.  Step 2: Fried Twinkies . <PIC> The first step is to freeze a Twinkie for a couple hours to ensure that the filling stays in the Twinkie while it is frying. Using tongs place a frozen Twinkie into the batter mixture and ensure that it is thoroughly coated before fryingAfter it has also fried for about 60 seconds rotate it so that the top side has a chance to cook . After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste. Step 3: Funnel Cakes. <PIC>  I don't use a funnel but I do pour the batter relatively slowly so that it forms the drizzle pattern we are so used to. Pour about 1/2 a cup of batter slowly into the hot oil in circular patterns. You will be able to see in the oil about how big the cake is going to be and spots that need more batter. After it has fried for about 60 seconds use your tongs to flip it and let it finish up on the other side. Then set on a plate covered with towels and dust with powdered sugar to taste. Thank you and snack responsibly.


Introduction: Orange Upside Down Cake in Microwave. <PIC> This is purely eggless cake made in microwave. Interesting to cook, yummy to eat with fantastic orange glaze, this cake is heavenly.Ingredients:Cake MaterialRefined Flour (Maida) – 1 Cup Powdered Sugar – ½ Cup Baking powder – 2 tsp Refined oil/ Olive oil – ¼ cup Curd – ½ cup Fresh Orange Juice – 2 tbsp Orange Zest – 1 tsp Orange food colour – a pinch (optional)For the orange glaze Orange - 1 big pcs thinly sliced into rings Sugar – ¼ cup Water – 2 tbsp Softened butter -1 tbsp Step 1: Method. In a pan, heat water. Add sugar and butter and let the mixture come to boil. Add orange rings very carefully to avoid breaking and cook for a minute. Remove the pan from the heat and let it cool down.  Grease a baking pan with oil and arrange these orange slices at the base. Pour little syrup as well and keep it aside.In a bowl add the sugar and oil; mix it well. Add curd, orange zest and orange food colour.In another bowl sift together flour and baking powder. Gradually add the flour mix to the above wet ingredients and mix all the ingredients. Add in the orange juice and mix again.Pour this cake batter over the orange slices in the baking pan. Even out the layer using the back side of spoon. Tap the pan 2-3 times.Bake the cake on low rack in preheated microwave at 170 degrees for 25 minutes. Once ready check until the tooth pick inserted in the center comes out clean.Remove the cake from microwave and allow it to cool down.  Once cooled, carefully turn the cake upside down on to a serving plate.


Introduction: How to Make a Virgin Italian Tiramisu. <PIC> Italian Tiramisu is a terrific dessert that’s culturally unique with a historical track record to prove it.  It doesn’t take much time to prepare—only 30 minutes—and always impresses those you serve it to, both in presentation and in flavor. By making this dish you’ll not only find yourself a new favorite dessert, but you’ll be culturally enhanced as this recipe comes from present day Italians living in Italy; real Italians, real food, and really good. Although this recipe takes out the coffee and alcohol, it still maintains an incredible texture and taste without compromising the overall experience.  Some cooking experience is suggested when making this dish, but anyone can make this mouthwatering dessert, and with enough practice it becomes second nature.  It will take quite a bit of time before you can enjoy it—it takes about 30 minutes to make and at least 4 hours waiting time, preferably 8 hours, making the optimal time 8.5 hours—but I promise that it will be worth the time you put into it.  You thought your family liked Italian food, now they’ll love it.  Buon Appetitto! *Note: You are working with raw eggs in this recipe.  Be sure that you use the freshest ones that you can find to avoid salmonella poisoning.  The Cooking Channel recommends the following for testing freshness of eggs.  “Test the eggs by putting them in a bowl of water; if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed” (Tiramisu. Web. June 2013.) (The following recipe was described to me by Italians in the Campania Region.) (Comments and notes made by me throughout this recipe will be contained in parenthesis.) Step 1: Fun Filled Fact. <PIC> Now that you’ve started to get excited about Italian food, let me share some further Italian language know-how about Tiramisu.  Italian grammar is slightly different from that of English.  In Italian command form you will often see a verb identifying who is doing the action.  If someone else is involved, their pronoun is attached to the verb and a prepositional phrase can then be added to the end of the verb structure.  For example, if I was to say “help me across” in Italian, I would say “auitami attraverso”.  ‘Auita’ is the applied verb meaning help, ‘mi’ is the pronoun meaning me, and ‘attraverso’ is the prepositional phrase meaning across.  The word tiramisu is the same idea.  The verb ‘tira’ is the applied verb meaning to pull, ‘mi’ means me as we just learned, and ‘su’ means up.  Therefore, Tiramisu means "pull me up". Step 2: Things You'll Need: Ingredients. <PIC> 6 eggs* (see intro) 14 ounces of mascarpone (an Italian soft cheese.  It can be found at Italian stores and at some grocery stores.  Check with your local grocer.) 1 cup sugar Milk 2 tablespoons Unsweetened Cocoa Powder (suggested) 14 ounces savoiardi cookies (also known as lady fingers) Dark Chocolate, Shaved (optional) Chocolate Syrup (optional) Step 3: Things You'll Need: Tools. <PIC> 9x9 cake pan Mixing Bowls Room in your refrigerator 2 Whisks (if you have only one you’ll need to wash it in the middle.) Spoon Electric Hand Mixer (optional) Step 4: Directions. <PIC> First, in two separate bowls, separate the six eggs putting the egg yolks in one bowl and the egg whites in another.  (If you have an egg yolk break on you…not a big deal; try to get the least amount of yolk into your egg whites and keep going.  You’ll want to make sure that both bowls are big enough to do some mixing later on.  If you’re like me and forget sometimes then just move them to a bigger bowl.) Step 5: . <PIC> In a large mixing bowl, mix the sugar and mascarpone in with the egg yolks until all lumps are out and you have a creamy mixture. Step 6: . <PIC> Beat the egg whites until firm (meaning when you pull your whisk straight up the peak formed by the egg whites remains vertical and doesn’t fall over).  (To truly have an Old World Italian experience you should use a whisk.  If you want to save your arm and lots of time use an electric hand mixer.) Step 7: . <PIC> Gently fold the egg whites into the egg yolk-sugar mixture and mix together. Step 8: . <PIC> Find a bowl that’s big enough to put a whole savoiardi cookie into without the cookie getting stuck or breaking. Step 9: . <PIC> Fill the bowl with milk. (Connect with your inner Italian and take a guess at what looks good. If you need extra help; for a moderate sized bowl you could try about 2/3 full.) Step 10: . <PIC> Mix the cocoa powder into the milk.  (This is really up to how much milk you’ve placed in your bowl and how much you like chocolate. I usually use a small bowl and put in about 2 tablespoons of cocoa powder.) Step 11: . <PIC> Dip one half of a savoiardi cookie into the chocolate milk mixture. Step 12: . <PIC> Rotate the cookie 180 degrees (turn it over) and dip the other half.  (Timing is everything on this one.  You don’t want your dessert to be mushy because of excess chocolate milk, but you don’t want it to be hard and crunchy either.  I will usually dip each half for about 4-5 seconds each.  If you feel the cookie starting to disintegrate while you hold it, you’ve held it in too long.) Step 13: . <PIC> Once you’ve dipped the complete cookie, place it in the 9x9 pan.  (You’ll want to start on an edge and fill it as you go.  You’ll want a dense product at the end, so make sure that the cookies are snug against each other.  If there are gaps you can break cookies to help fill those gaps.) Step 14: . <PIC> Repeat steps 9 and 10 until the bottom of the pan is covered with a layer of cookies. Step 15: . <PIC> Spread a layer of the prepared mascarpone cream over the cookies using the spoon to help even it out. Step 16: . <PIC> Put cocoa powder into the wire strainer and sprinkle the top of the cream with cocoa powder.  (If you’d like a more American sugar rush, add a few running swirls of chocolate syrup as well.  If you’re like me and sometimes forget to sprinkle the cocoa, it won’t be as chocolaty tasting, but you’ll still get a great tasting Tiramisu.) Step 17: . <PIC> Repeat steps 11-13 until you get to the top of the pan or until you run out of cookies.  (If you run out of the chocolate milk you can always make up some more.  You should end your Tiramisu building with a layer of your cream.) Step 18: . <PIC> If you haven’t already, sprinkle cocoa powder across the top of the final cream layer.  (If going for looks you can now adorn your final cream layer with your shaved chocolate.  P.S. Milk chocolate doesn’t quite work the same.) Step 19: Chillin'. <PIC> Place your newly built 9x9 pan of Tiramisu in the refrigerator.  (The Tiramisu needs to sit in the fridge for at least 4 hours.  If you want a better flavor then it should stay in for 8 hours.) Step 20: Si Mangia!. <PIC> Remove your Tiramisu from the fridge and enjoy!  Buon Appettito! Step 21: Now Be Sure to Stash It With Your Favorites. You just made your first "Pull Me Up"!  Have you tasted it?!  No wonder it’s called that.


Introduction: Summer Soup. <PIC> Here's a recipe for my summer soup. It's easy and fast to make.  Step 1: Products. <PIC> 1 cucumber
800 gr yoghourt
800 ml water
2-3 cloves of garlic
salt
 Step 2: Making. <PIC> 1. Put the yoghourt in the pot and stir it until all small lumps disappear and then add the water.
2. Grate the cucumber and add it to the pot.
3. Mash the garlic and add it to the pot. Stir.
4. Add the salt and stir it again.
5. If you like you can add dill.
 Step 3: Ready. <PIC> Keep the soup in the fridge and do NOT warm it. Serve it cool with fried or roasted potatoes, roast chicken, steaks and almost everything which is made on grill.


Introduction: Brazilian BBQ Churrasco Beef. <PIC> Rio Grande do Sul is the birthplace of the churrasco, a barbecue tradition centered on beef at its best. There are plenty of churrascarias around where I live in the US, but doing it yourself and taking your churrasco outside is immensely gratifying. You only need a few simple things:Beef (I'll talk about picking out beef next)Food-grade ice cream salt or extra-coarse saltA really big skewerHardwood natural lump charcoalA BBQ, firepit, or other safe, legal place to burn said charcoal.A meat thermometer (optional, but so helpful!) Step 1: Select the Beef. <PIC> Thankfully, you don't need an expensive cut of meat for delicious churrasco. Look for some marbling of fat throughout the meat, and a nice layer of fat on one side. I also like to find cylindrical-shaped cuts, as these cook a bit quicker and more evenly than rounder cuts. You want about a half pound to a pound of meat per person. Step 2: Salt the Beef. <PIC> Ice cream salt is generally used for cooling down ice, allowing for old-fashioned ice cream making. I just learned that not all of it is actually labeled for consumption, though it's considered safe for food contact (such as chilling down a watermelon in salted water). Read all the fine print and seek out food-grade ice cream salt, or baring that, use the very coarse salt intended to refill salt grinder. Liberally press this all over the meat. These chunks will partially melt and do their magic when the meat cooks. It's essential! Use the chunkiest salt you can find! Step 3: Beef Meets Skewer. <PIC> You need a hefty skewer to hold up a huge chunk of beef -- something akin to a small sword (except without the sharp edges). My method for obtaining awesome skewers was marrying someone who had lived in Rio Grande del Sul. I've never seen skewers this big in any store in the United States, and I don't know how available they are elsewhere in the world outside of Brazil. There are internet suppliers of churrasco skewers, or you might be able to re-purpose a rotisserie skewer or other grilling equipment to this end. Step 4: Cooking the Beef. <PIC> Get some hardwood lump charcoal going. Avoid propane. Avoid chemically-bound briquettes. Really, the only flavors here are beef, salt, and smoke, so you want the smoke to be tasty, too.The thickness of your beef will determine how far away it needs to be from the coals. You don't want the outside to be burnt while the inside is still raw. Here, you can see the park BBQ just wasn't deep enough, so we improvised and used horizontal distance to keep the beef cooking slowly enough. In the past, in fire rings, we've also used bricks and rocks to prop up skewers a little higher. If the outside is turning golden in the first ten minutes, get the beef further away.Once you're set up, feel free to fiddle, turning the meat over regularly so it all cooks evenly. We cooked this two pound roast about eight inches away from the coals, for about forty-five minutes until medium-rare.You can try just prodding at the meat to feel for doneness, but I like to bring a probe thermometer and check two or three of the thickest places around the roast. I've found it's much more accurate, especially when I'm hungry. You can cut into the beef to check it, but this lets juices run out and toughens the meat.Rare is 125F, medium rare is 130F, and medium is 140F, and medium well is 150F. If you have a group with varying preferences, the ends are going to be somewhat more well-done than the center. Step 5: Rest and Eat. <PIC> Here it is -- all delicious and ready to go. If you are patient, you can wrap this in aluminum foil, cover with a towel, and allow the meat to rest for ten minutes. If you are not, slice and eat!Another traditional part of a churrasco is whole grilled pineapple -- pineapple supposedly helps you digest all that meaty goodness. I hope to have an instructable up on that process soon.