Introduction: Vegan Spelt Cinnamon Rolls Topped With Cashew Caramel Drizzles. <PIC> A few days ago, I made these healthy vegan spelt cinnamon almond flakes rolls drizzled with home-made cashew caramel drizzles! They are perfect for brunch & breakfast! That sounds very delicious, doesn’t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy!These are perfect warm from the oven or the next day, eaten cold. When you eat them, the inside is best enjoyed with some good vegan butter: double yum! :) MMMMM! Step 1: Gather Your Ingredients!. <PIC> Recipe: For 13 cinnamon rollsIngredients:For the cinnamon rolls:11 gr dry yeast 1/8 teaspoon ground pink salt 200 gr (1 cup + 3/4 cup) organic white spelt flour 180 gr (1 cup +1/2 cup) organic wholemeal spelt flour 34 gr (1/4 cup) coconut sugar 280 ml (1 cup + 2 tablespoons) lukewarm water 1 tablespoon extra virgin olive oil, neutral flavor For the inside: cinnamon coconut almond flake sugar:34 gr (1/4 cup) coconut sugar 1/2 tablespoon ground cinnamon 2 tablespoons almond flakes 60 ml (1/4 cup) extra virgin olive oil, neutral flavor (the same one, as used above) For the cashew caramel drizzles: 75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained 3 tablespoons maple syrup grade C a splash of cashew milk a few pinches of ground pink salt Step 2: Preheat Your Oven for the 1st Rise. Add Dry & Wet Ingredients Together.. <PIC> I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size! This will be the 1st rize! In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. ( See 1st photo above!!) In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. ( See 2nd photo above!) Now, add sugar-water mix to the other bowl & mix well with a spoon. ( See 3rd photo above) Step 3: Make the Dough, Knead It, Add Oil & Knead It Again. Let It Rise the 1st Time!. <PIC> Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do.  Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. That took me 1 hour! Step 4: While Dough Is Rising, Make the Coconut Sugar-almond-cinnmaon Glaze for the Inside!. <PIC> While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil or melted vegan butter if you prefer. Step 5: After 1st Rise, Knead It for 1 Minute, Roll It Out Into a Rectangular Shape Like This:. <PIC> When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin.  Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm!Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners  sides 1 cm free! I brushed it on with a spoon & a small brush.You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn’t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands. With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls.( See last photo above!) Step 6: Reroll Every Piece Again to Make Them More Tight, Firm & Big!. <PIC> Then, I rerolled every piece because I am not good in folding them tightly, firm & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls. I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! ( See last photo above!) Step 7: Now, Comes the 2nd Rise & Bake Into the Oven!. <PIC> Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 30 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! ;) Ooh yes! Now, place them in the middle of your oven & bake for about 15 minutes or until they are golden brown & cooked through. Test with a small test pin. Step 8: Make the Cashew Caramel Into Your Vitamix Blender.. <PIC> While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy! Step 9: Now, Drizzle the Cashew Caramel Over the Baked Top of Your Cinnamon Rolls & Place Into the Turned Off Oven to Set!. <PIC> Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes to set the glaze,...it worked! :) (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,…very yummy too!These are excellent on their own with that topped drizzle when still bait warm but they are also very yummy eaten cold, on room temperature the next morning. The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! the inside is also yummy smeared with some good vegan butter: double yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2016/08/10/vegan-spelt-cinnamon-rolls-cashew-caramel-drizzles/


Introduction: Kevin Brauch's Delicious Summer Cocktail (Learn an Easy Fire Trick As Well!). This is one of my favorite summer cocktails, created by yours truly.  I'm quite happy with how this worked out.  Hope you enjoy it as well.  Let me know what you think and for more recipes and tips check us out on other platforms.  Looking forward to hearing from you! Step 1: Check Us Out for More Recipes and Tips!. YouTubehttp://www.youtube.com/user/ThirstyWithATwistTwitter:@ThirstyTwistCheers! Step 2: Enjoy!  and Remember You Can Use the Fire Tip With Other Cocktails!. <PIC>


Introduction: How to Take the Bite Out of Onions. <PIC> Onions and I have a complicated relationship. We get along great when they're grilled or sautéed, but not when they're raw...  These simple tricks for how to take the bite out of onions have brought harmony back to our friendship and helped us to get along in all situations! Step 1: Slice or Dice. <PIC> Chop or slice or dice your onion(s) into whatever final shape you want for your recipe/dish.  Step 2: How to Soften & Sweeten Raw Onions. <PIC> If you are making a dish that requires a slightly softer onion (like a kale salad), bury your raw slices in salt and let sit for at least 10 minutes, can be more. Pour salt and onions into a colander and shake off the salt and then rinse with water.  Step 3: How to Remove the Bite From Raw Onions. <PIC> To remove the bite and bad breath associated with eating raw onions, while still keeping them crispy, place the slices in a bowl of ice water for at least 10 minutes. (Can be left up to a few hours)Drain and use. Your tummy, and everyone you come in contact with that day will thank you!! :)


Introduction: Crispy Fried Smoked Chicken. Deliciously juicy and tender Crispy Fried Smoked Chicken.  See how to make it here: Step 1: Add Wood Chips. <PIC> Wood chips soaked (I used mesquite) Step 2: Season Chicken. <PIC> Cut the leg quarters into drumsticks and thighsSmoke the chicken for 1 hour to an hour and 15 minutes (until internal temp is at least 164 degrees) Step 3: The Rest. <PIC> Batter the chicken and fry for 5 minutes Step 4: Time to EAT!. <PIC>  Step 5: .


Introduction: 3-Ingredient Pancake Balls. <PIC> In search of a quick, healthy breakfast? You'll be looking forward to your next breakfast with this recipe. These pancake balls are easy to make, low calorie, and you probably already have the ingredients in your pantry! Step 1: Ingredients. <PIC> Non-Stick Cooking Spray 1 Egg 1 Banana Step 2: Prepare the Cake Pop Maker. <PIC> Liberally spray the cake pop maker with cooking spray and plug it in. Close the lid to allow it to heat up.Note:If you don't have a cake pop maker, you can still make these pancakes. Instead of cooking in the cake pop maker, cook as you would normal pancakes. You won't be able to make the pancakes into balls, but they'll still be just as yummy! Step 3: Mash the Banana. <PIC> Put the banana into a bowl (I used one with a lip for easy pouring) and mash with a fork until smooth. Step 4: Add the Egg. <PIC> Crack the egg into the mashed banana and stir until completely combined.  Step 5: Cook the Batter. <PIC> Pour the batter into the cake pop maker, almost filling each mold to the top. Close the lid and allow to cook for about 2 minutes.  Step 6: Rotate the Pancakes. <PIC> After about 2 minutes, take a spoon and scrape the sides of one of the molds. Flip the pancake so that the top gets cooked further and becomes round. Repeat this for each mold. With the lid of the cake pop maker open, cook for 1 minute, until the pancake balls are slightly golden brown and cooked through.  Step 7: Remove and Repeat. <PIC> Remove the cooked pancake balls into a separate container. As before, prep the cake pop maker with cooking spray and repeat steps 5 and 6 with the remaining batter, until all of the batter has been cooked.  Step 8: Serve and Enjoy!. <PIC>


Introduction:  5 Minutes Spicy Tuna Courgetti. <PIC> When it comes to dinners I'm all about the quick and easy - who has time to slave over the stove for an hour or 30 minutes at the end of the day, not me! I tend to fancy something filling, flavourful and so quick that I can go from kitchen to Netflix in 5 minutes.This recipe will do just that, it's quick and easy, and most importantly delicious. You'll be surprised!It is also really healthy and will help you towards your physical goals. #fitfam Step 1: Ingredients. <PIC> Here are the ingredients needed to make this meal1 Medium courgette1/2 a can of chopped tomatoesA can of tunaScotch bonnet1 vegetable stock cubeBasil (optional) Step 2: The Sauce. <PIC> Making this rich and delicious tomato sauce is so easy, all you have to do is;Blend the tomatoes, scotch bonnet and stock cube together.Microwave on high for 3 minutes.Sauce done!!Next the courgetti... Step 3: The Courgetti. <PIC>  For the courgetti (courgette spaghetti) you can use a spiralizer, Julienne slicer or even a potato peeler.Wash the courgette and chop the ends off.Slice or shred the courgetteSoak in boiling water for 1 Minute (This will soften the courgetti but leave it with a little bite). Step 4: Put It All Together. <PIC> Dunk the can of tuna on the courgetti.Stir in the tomato sauce.Sprinkle some basil if you want...   And BOOM! All done, quick, easy and healthy.


Introduction: Avocado Grilled Cheese Sandwich. <PIC>
          Eating grilled cheese sandwiches always reminds me of my childhood, so they have become a comfort food in my kitchen.  I have also recently developed a love for avocados, so I thought I would combine the two. I did and it made for the best grilled cheese sandwich I have ever had in my life.

	  Step 1: Ingredients. <PIC>
          To start off, you need to gather the ingredients:
-two slices of bread
-two slices of cheese
-one avocado
-butter

	  Step 2: Preparing the Avocado. <PIC>
          1. Cut the avocado in half with a knife
2. Using a spoon, scoop out the fruit from the outer skin.
3. Put aside for later storage the side with the pit.
4. Take the other side and slice it into small slices. (Notice in the picture, I made about six slices)

	  Step 3: Preparing the Bread. <PIC>
          1. Measure out about 1 tablespoon of butter. This should be just enough to lightly coat both pieces of bread.
2. Spread 1/2 tablespoon on one side of one piece of bread.
3. Repeat previous step on the other piece of bread.

	  Step 4: Preparing the Cooking Surface. <PIC>
          1. Spray a light coat of cooking spray on the frying pan.
2. Turn the stove to medium heat. (This will allow the cheese to melt without burning the bread.)

	  Step 5: Putting It All Together. <PIC>
          1. Place one slice of bread in the middle of the frying pan, buttered side facing down.
2. Place one slice of cheese on top of bread.
3. Arrange avocado slices across the bread surface.
4. Place the other slice of cheese on top of the avocado slices.
5. Place the other slice of bread on top, buttered side facing up.

	  Step 6: Cooking the Sandwich. <PIC>
          1. Leave the sandwich as is for about 30 seconds.
2. Flip the sandwich so the other side is exposed to the heat.
3. Leave for about 30 seconds.
4. Continue this process of flipping back and forth until the bread is a nice golden-brown, like shown in the picture.
5. Double check that the cheese has adequately melted before removing from heat.
6. Once finished, cut the sandwich open if you'd like and enjoy!


Introduction: Monkey Bread. <PIC> When I was a child my mother would make a delicious treat called Monkey Bread. Me and sister loved our mom's monkey bread, it was extremely good. She would give us a little sample of it right as it was cooling down and even that little piece was enough to make any human's mouth water, it was hands down my favorite dish that my mother cooked. However, the problem with my mother's Monkey Bread is that she would only make it three times a year, and those three times were on Thanksgiving, Christmas, and the Fouth of July. Since she only made it on those specific days it would make us look forward to those holiday dinners. Me and my sister would countdown to those holidays several weeks before it actually arrived, all because of the anticipation of my mom's amazing Monkey Bread. Unfortunately, we would anticipate it so much that when that amazing time finally came we would eat the Monkey Bread too fast leaving us with nothing but a shortly lived memory and an even stronger craving for more. Any time we would ask mom to make us Monkey Bread for any day other than those three holidays she would always decline our offer. It just was not fair that we had to wait so long to enjoy this delicious treat. All of this changed on my 21st birthday when me and my sister were begging my mother to make me some Monkey Bread for my birthday. My mother once again said no but made a counteroffer of teaching us how to make it so that way we will never have to beg her about it ever again. After learning how my mother makes her Monkey Bread, I have come to realize just how easy it is to make, and I am going to teach you exactly how to do it. - The estimated time of completing this task is about an hour altogether. - The skill level of this task is about easy to medium. Almost anyone can make a great batch of Monkey Bread. However, since it requires working with the oven and hot contents and food i strongly suggest that only people over the age of 17 years old make Monkey Bread. Anyone younger than 17 years old should be supervised. Step 1: Ingredients and Materials. <PIC> - (3x) 7.5oz Cans of Pillsbury Buttermilk Biscuits - 1 Stick of Butter - 8oz of crushed almonds, walnuts or pecans (your choice) - 1 cup of sugar (strongly suggest having butter at room temperature) - 1 cup of brown sugar - 2 tablespoons cup of cinnamon - 1 bunt pan - 1 large sized Ziploc bag - 1 food scissors - 1 sheet of wax paper - 1 measuring cup Step 2: Preparation. <PIC> ***The first thing you are going to want to do is make sure that all of your tools are clean. Be sure to wash hands thoroughly as well because you will be coming into contact with the ingredients a lot throughout this process. -Grease the bunt pan thoroughly. (You can do this task with pam or use some butter) - Take out a sheet of wax paper. Should be around a foot long. - Preheat the oven to 350 degrees. Step 3: Assembly. <PIC> - Cut each individual uncooked biscuit into 4 equal pieces and lay it on the wax paper    ~Do this for every single  buiscuit until you have none left and the wax paper is filled with mini pieces of biscuits - Pour both the cinnamon and sugar into the plastic Ziploc bag     ~Be sure to shake and mix the Ziploc bag thoroughly to properly mix the cinnamon and sugar together - Sprinkle your choice of nuts into the bottom of the well greased (or buttered) bunt pan - Gently add the sliced biscuits into the bag of cinnamon and sugar mixture.     ~ With the sliced mini biscuits in the Ziploc bag shake the bag until each biscuit is well coated in the mixture     ~ Repeat this process until all of your slice biscuits are coated - After all of the slices are coated, put them into the greased bunt pan     ~ Layer the pieces accordingly (refer to the last picture above) Step 4: Making the Sauce. <PIC> - Melt the 1 stick of room temperature butter in a pan over medium heat. - Add brown sugar to melted butter until fully incorporated.    ~ Stir occasionally - Let the butter and brown sugar mixture cook slowly until the sides of the pan start to bubble. - Let the brown sugar mixture cool down until thickened. - Once the sauce is cooled down pour the sauce over the biscuit pieces that are in the bunt pan    ~ Spread evenly with a near spatula    ~ Sprinkle additional nuts over the sauce (optional) Step 5: Bake. - Carefully place the bunt pan into the preheated oven.    ~ Place on middle rack for best baking position - Set the timer for 40 minutes to let cook. ***WARNING       *Do not open the oven door when baking.This will cause the Monkey bread to "fall" and will not maintain a good risen shape  Step 6: Post Baking. <PIC> ***CAUTION: When Monkey Bread is done baking the bunt pan and all of its content will be extremely hot and may cause burns. Be sure to wear protective hand gear and pulling the Monkey Bread out of the oven. - Carefully take out the Monkey Bread out of the oven and place onto the stove - Once on the stove let the Monkey Bread cool off for roughly 10 minutes    ~CAUTION: the monkey brains will be extremely hot - After 10 minutes has past and the bunt pan has cooled off place your serving plate ontop of the bunt pan - Carefully flip the entire bunt pan so that it is upside down sitting on top of your serving plate - To get the Monkey Bread out of the plate gently tap on the top of the bunt pan so that it loosens up the Monkey Bread - Once loose simply lift the bunt pan off of the Monkey Bread. - Enjoy!


Introduction: 5-minute Chocolate Balls. <PIC> Quick and delicious Rum Balls recipe (with or without rum!). These tasty treats whip up in no time, and are completely addictive. Whether you need a chocolate fix or a quick gift, these are sure to please. Step 1: Ingredients. <PIC> A food processor will help you cut through this recipe in a cool five minutes or less!
		1 1/4 cups (120 grams) vanilla wafer cookies, shortbread, or graham crackers (about 35 Nilla brand wafers)
		1/2 cup (55 grams) powdered (confectioners) sugar
		2 tablespoons (12 grams) cocoa powder (Dutch processed or regular unsweetened cocoa powder)
		2 tablespoons light corn syrup
		1/4 cup (60 ml) COLD* liquid: juice; rum; water + rum extract (or your favorite); or whatever else you can imagine -- I did one batch with OJ and one with rum
		1 1/2 cups (140 grams) pecans (hazelnuts, walnuts, or almonds can be used - and toasting them beforehand makes them awesome! but will probably result in longer than 5 minutes)
		1/2 cup (55 grams) topping - crushed nuts, powdered sugar, cocoa powder, flaked coconut, go crazy
Makes about 2 dozen decent-sized chocolate balls.*the liquid being cold will help the balling process and reduce or even eliminate the need to refrigerate before shaping Step 2: Mix It Up!. <PIC>
		Process the cookies and pecans(opt) in the food processor until finely ground.
		Add powdered sugar and cocoa powder and process until combined.
		Add corn syrup and liquid and mix well. Yes, you can do this in the processor too! Blend until it creates one massive lump on the side of the bowl. Step 3: Form Balls. <PIC>
		Grease your hands (trust me on this one) and shape mixture into 1 inch (2.54 cm) balls.
		Roll the finished balls in the toppings of your choice. (I used powdered sugar and crushed nuts)If the balls are too sticky for you to work with, you can stick 'em in the freezer for a couple minutes or in the fridge for a few hours. I'm guessing that would work. . . I've never had the patience to find out! Step 4: Try to Share!. <PIC> If you don't eat them all yourself in one sitting, try to remember to bring them in to share with your colleagues/peers the next day.  These are perfect little gifts to give too.  A sandwich baggie with a colorful ribbon even makes it look like you put a lot of thought into it!


Introduction: How to Make No-Bake Cookies. <PIC> Have you ever wanted to make cookies in a jiffy without the hassle of dozens of ingredients, an oven, and a big cleanup? Your answer is right here. These no-bake cookies are easy to make without the need for many appliances and ingredients, meaning that you can easily make these delicious cookies without having to search for complicated ingredients. With the holidays right around the corner, this is an easy treat that you can bring to holiday events to share! This recipe is brought to you by culinary experts, Audrey Belancin and Nicolas Villacis. Step 1: What You'll Need. <PIC> Ingredients1 cup white sugar    2 tbs of cocoa powder    ¼ cup milk    ¼ cup margarine    ½ tsp of vanilla extract    1 pinch of salt    ¼ cup peanut butter    1 ½ cups of quick cooking oats    ¼-½ cup of candy of your choice (optional)M&Ms    Mini Reese’s    Crushed Oreo’s   Sprinkles Utensils/ToolsLarge microwave-safe bowl    Large spoon    Microwave    Cookie Sheets/Large Tray    Wax Paper    FridgeMeasuring cups (optional)Measuring spoons (optional)Plastic wrap/paper plate or anything else on hand to cover bowl (optional)  Step 2: Heating. <PIC> Measure milk and butter and add these ingredients to the large, microwave-safe bowl. Melt the two previous ingredients together for 1-3 minutes, depending on microwave strength. Ensure that you cover the bowl before microwaving. After the milk and butter have melted, mix in sugar, cocoa powder, and a pinch of salt. Ensure to recover the bowl. Insert the bowl with the mixed ingredients and microwave for 1 minute.  After a minute has passed, stir the mix so that the consistency is even. Microwave for an additional minute until the mixture begins to boil.  After heating the ingredients, ensure to stir the mixture so that it has the same consistency throughout. Step 3: Add More Ingredients. Measure the peanut butter and vanilla and add to the melted mixture of butter, sugar, cocoa, and milk. Ensure that these are mixed completely. Step 4: Add Final Ingredients. <PIC> Slowly add in and stir a cup of oats to the mixture. After adding only a cup of oats, add the candy of your choice to the bowl and mix. Add the remaining oats to the bowl and stir. The mixture should be mixed completely so that it is an even consistency The mixture should be moist enough to stick to itself, but not too liquidy where it cannot form balls. **Note: if the cookies are too dry/crumbly, add additional milk or peanut butter. If they are too moist/runny, add additional oats until the mixture is solid enough to form balls for the cookies.** Step 5: Shape the Cookies. <PIC> Drop spoonfuls onto a cookie sheet that is lined with waxed paper. After all of the cookies are placed on the sheet, you can add some personal touch by sprinkling additional candy or sprinkles on top. Step 6: Cool the Cookies. <PIC> Place the cookie sheets in the fridge for at least one hour before enjoying! Step 7: Enjoy!. <PIC> Eat and enjoy the cookies that you worked so hard to make! Make sure that you share!References1)  http://www.readyseteat.com/recipes-No-Bake-Oatmea...2)  http://allrecipes.com/recipe/16617/no-bake-cookie...


Introduction: How to Make Butterbeer From Harry Potter. <PIC> Butterbeer is a great dessert-drink for any Harry Potter fan! I figured out the recipe when I was drinking the actual butterbeer from Universal Studious and figuring out the tastes. Other than that, I did some research. I actually created this recipe by myself! Step 1: Ingredients . <PIC> This is the simplest way to make butterbeer!-cream soda-caramel syrup-cup Step 2: Caramel . <PIC> Pour the caramel syrup into your cup until it forms a thin layer of the sauce on the bottom.  Step 3: Oh Yes, It's Fizzy. <PIC> Open your can of cream soda, and pour it into the cup slowly. If the cup fills up, wait for the fizz to go down. Then, continue to pour. When your done, mix up the brew. Step 4: DONE!. <PIC> Double, doubleToil and troubleFire burn and cauldron bubbleDouble, doubleToil and troubleSOMETHING WICKED THIS WAY COMESHeehee! Enjoy your concoction, and watch some Harry Potter movies!


Introduction: How to Make Delicious Crab and Chicken Rolls. <PIC> These are... heavenly!
Made with chicken or crab, noone will be able to stop eating them fresh from the oven. Even leftovers, if there are any, are not safe from being microwaved and devoured.
Trust us, these are perfect for any type of gathering or party. Step 1: What You Need. <PIC>
          We will be making a batch of crab rolls and a batch of chicken rollsIngredients2 cans of chicken (you can cook your own chicken breast and chop/flake it for this, but we think the canned chicken tastes the best in the finished product)4 cans of Crescent Rolls (2 for each batch)16 oz of Cream Cheese with Chives (if you want to be lazy like we were, get the cream cheese with onion and chives. If you dont want to be lazy you will need either fresh or dried chives and you will need a handful or so for each batch of filling)1 8oz Package of Imitation Crab meat (imitation mainly for my stomach, but go ahead and feel free to use real crab and even fresh crab)Pam or oil to grease the cookie sheetsStove Top Stuffing Mix (optional, and not shown in any pictures)Utensils you will need2 cookie sheets Step 2: Chicken Batch Filling. <PIC> Grab the 2 cans of chicken and open them up. We recommend a can opener.
Put the chicken in a mixing bowl.
Add 8 ounces of the Cream Cheese (if you are using fresh or dried chives, here is where you add them in).
Mix. Step 3: Crab Batch Filling. <PIC> For the Crab Batch Filling, open up the crab.
Put it in another mixing bowl. Break up the pieces to smaller chunks if you need to.
Add in the remaining 8 ounces of cream cheese.
Mix together. Step 4: Making the Rolls Pt 1. <PIC> Now that the filling is all made, open up the crescent rolls and grease the cookie sheets.
Preheat the oven to 350 degrees, or whatever the crescent roll package states. Step 5: Folding the Rolls. <PIC> Unroll the rolls and break them up into their triangles.
Hold the triangle like so. Step 6: Folding the Rolls 2. <PIC> Fold up the longer corner like so. Step 7: Folding the Rolls 3. <PIC> Put the roll in one hand and use your other hand to smash it flat, like so. Step 8: Filling the Roll. <PIC> Scoop out a spoon or fork-ful and put it in the middle of the roll, like so. Step 9: Folding the Rolls 4. <PIC> Now fold up the sides and pinch them together so that the roll stays closed. See the pictures below. Step 10: Repeat. <PIC> Set it on the cookie sheet.
Repeat steps 5-9 for each roll until all of the filling is used up.
You may actually have a bit of the crab left unused (we never seem to have any extra of the chicken, just the crab) so get some crackers and eat up the rest of the crab filling. Step 11: Optional Step: Stuffing Mix. This is the unpictured optional step where you add stuffing mix to the top of the rolls for a nice crispy-ness that also adds a bit of additional flavor. You can't go wrong either way.
Take the stove top stuffing mix.
Empty a good amount into a mixing bowl.
Take each roll, and press the top of the roll into the stuffing mix, coating it.
Make sure to use a bit of pressure, so that the stuffing mix doesnt fall off. Doing it this way keeps you from needing to coat the top of the roll in either butter or egg whites to stick the stuffing mix.
 Step 12: Cook and Eat!. <PIC> Put the rolls into the 350 degree heated oven (or whatever the roll package states in case it's different).
Cook them for 17-20 minutes, making sure to keep a close eye on them near the end. Take them out once they get a good golden brown, if need be, use a toothpick to confirm the middle is good and hot.
Let them cool just long enough to not be mouth-burning hot and dig in!
Left overs are great heated for around 30 seconds in a microwave, though they will not be crispy and will require a fork to eat. Still, very good.


Introduction: Easy Fermented Garlic. <PIC> Raw garlic is very good for you, but not everyone can handle its heat. Fermenting garlic will temper its heat quite a bit while giving you some healthy bacteria (probiotics) at the same time. Fermenting garlic is very easy and takes very little time! Look, I'll show you. Step 1: Ingredients and Materials. <PIC> You don't need much.  • garlic: I used 6 heads in all. Get enough to mostly fill your jar.  • brine: Mix 4 cups of water with 4 1/2 tablespoons of coarse sea salt. It'll dissolve in time. There. I said you didn't need much! Step 2: Prep and Cut Garlic...and a Trick!. <PIC> Cut the stem ends off of each head of garlic. And now for the trick! To remove the skins, just throw the garlic heads into a metal pot. Seriously, you can throw them in. If you are a conscientious objector, place them gently into a metal pot. Violently shake the pot for 5-10 seconds and voila! The garlic has been de-skinned.Now slice each clove of garlic in half, long-ways. Put them in your jar. I counted them as I went and found that I got almost exactly 10 cloves of garlic per head. A little bonus trivia for you. Step 3: Add Brine . <PIC> Pour the brine into your jar until it easily covers the garlic. If you have any rebellious floating cloves, push them down with a chopstick or something else made of wood or plastic. I have heard that metal can negatively react with your fermentation, so you may as well play it safe and leave your metal in the drawer. Step 4: Wait Several Weeks. <PIC> Now just be patient. Fermentation takes at the very minimum several days to a week, but the longer you wait, the better your results and the more numerous and varied your good bacteria. For fermented garlic, the general consensus is to wait 3 to 4 weeks for full maturity.Optional adjustment: Within a week, those rebellious floating cloves from the previous step may keep trying to rise to the surface. These surface cloves have the potential of going bad, so you need to put something on the top to keep the garlic submerged. One option is to fill a baggie with water (or brine, to be safe in case it opens) and lay it on the top to push the garlic down. Another option is some other sort of weight like a sanitized stone or glass. In my case, I started with the first option but then moved the garlic to a bigger jar and pushed the garlic down with a silicon coffee mug topper. Step 5: Eat When Ready!. <PIC> Try the garlic every week or so. When it is to your liking, put it in the refrigerator. It will continue to ferment, but at a much slower pace. It will last in the fridge for a very long time, unless you love it and can't stop eating it!Eat the garlic as is, or chop it up and put it in your salads, dips, or other cold dishes. You can put it in cooked dishes if you want, but you'll lose all that probiotic goodness if you do. For a similar type of dish, try the Instructable I made on Easy Fermented Onions. Enjoy, and happy fermenting!


Introduction: Iced Toddy. <PIC> hey, this is my first instructable so hope ya like it, ive had to use stock photos but that shouldnt matter too much. I came up with this idea because I love whiskey but hot toddys were a bit too hot in the summer months, its simple but effective. small disclaimer: it dont look pretty but it tastes great :-) Step 1: Gather Your Supplies. <PIC> you will need:1. a shot glass of lemon juice2. 2 shots of whiskey3. 2 teaspoons of sugar4. 3 teaspoons of instant lemon tea5. a tiny amout of cinnamon and nuttmeg (optional)6. a pint glass full of iceto decorate use a couple mint leaves and a slice of lemon Step 2: Make It. <PIC> put all the ingredients (minus the mint leaves and the slice of lemon) into a blender. blend it until it looks like a slushy.add the slice of lemon and the mint leaves just to make it feel a bit more fancy, I normally skip that part :-) Step 3: Drink Up and Enjoy. <PIC> to be honest the measurements I used are set to my taste, you might wanna tweak it a lil until you find the right balance for you


Introduction: Decadent Chocolate Truffle Dessert Shells. <PIC> The Decadent Chocolate Truffle Dessert Shells are perfect for any occasion, from weddings to casual gatherings. They are fairly simple and quick to make. This step-by-step will show you how to make the miniature chocolate shell and give you a few ideas of what to place inside of it. Step 1: Ingredients. <PIC> The first thing you need to do is get all your equipment together.
1. Chocolate is a must. (You can use your favorite brand of chocolate. I prefer buying the 10 lb bars. I break them down into smaller pieces and melt them. )
2. You will need a mold to make the chocolate shell. (Michael's has some great molds to choose from.)
3. Truffle mixtures are what I used to fill the shells with. You can use other ingredients, such as frosting or peanut butter, etc ...
*One truffle mixture I used was made with an equal amount of chocolate and whipping cream. Another truffle mixture I used in the example, was made with cream cheese, white chocolate and whipping cream.
*These truffle mixtures stay a creamy substance. You can also add flavors to the truffle mixtures you make to spice things up.
4. Lastly, you will need something to decorate the top of your truffle cup with. I used fruits, nuts and chocolate shavings in the following examples. Step 2: Making the Chocolate Shell. <PIC> Now that you have your tools and ingredients you can get started.
To make the chocolate truffle shell, you will need your melted chocolate and your shell mold.
1. Fill the whole cup of the mold with your melted chocolate.
2. Immediately after, dump the chocolate out of the mold. Allow it to drip out for a few seconds.
3. Wipe off the excess chocolate that is on the top of the mold.
4. Once the mold has been wiped off, place the mold upside down on a piece of wax or parchment paper.
5. Allow the mold to sit that way until the chocolate has completely hardened. Step 3: Examples. <PIC> Once your chocolate shells have hardened, they should pop right out of the mold.
From there, you can make it into your own creation.
I made three examples so you would have some ideas:
1. Chocolate Strawberry Cheesecake Cup
2. German Chocolate Cup
3. Peanut Butter Chocolate Swirl Cup Step 4: Chocolate Strawberry Cheesecake Cup. <PIC> The Chocolate Strawberry Cheesecake Cup was made with a milk chocolate truffle shell.
I filled the shell with the white chocolate cheesecake truffle mixture.
I then sliced a strawberry and added it to the top.
You can make this particular dessert cup the same way with raspberries, blueberries or another fruit of your choice. Step 5: German Chocolate Cup. <PIC> The German Chocolate Cup was made with a dark chocolate truffle shell.
I used the chocolate truffle mixture in the center.
Chopped pecans and shredded coconut were then sprinkled across the top. Step 6: Peanut Butter Chocolate Swirl Cup. <PIC> The peanut butter chocolate swirl cup was made with a milk chocolate truffle shell.
The inside was made with the chocolate truffle mixture and peanut butter swirled together.
The top was decorated with milk chocolate shavings.
Now that you have some ideas, go out there and have fun making these beautiful, delicate and delicious desserts.


Introduction: Split an Apple With One Finger!. <PIC> Ever wanted to split an apple with someone, but wanted to do it in an impressive way? Probably not, but this is still a pretty cool way to split an apple. Make sure you tell a big story about how you were trained as a samurai in the ancient art of fingerjitsu when you split it too!  Step 1: Prep the Apple. <PIC> For this step you will need to wash the apple and your hands. Just run the apple under water for a bit and dry it off. Next, firmly grip the stem and twist until it comes out. Step 2: Break the Apple. <PIC> This is the step where the magic happens. After you've told a big story, it's time to show off your moves. Place your index finger on the apple as shown. Make a fist with your other hand. Line up your hands as shown on the apple, and repeatedly hammer your finger into the apple with your fist. To properly do this, you must imagine yourself forcefully pushing your finger through the apple. The key is to not hit your finger many times quickly, but to use a few, strong blows to break the apple in half as shown in the last step. Depending on your apple, this cut may be clean, or not, as it was in my case. With a good apple, you should see that the seed chamber is split almost perfectly in half. Step 3: Serve the Apple. <PIC> Now that you have shown how skilled you are, it is ok to get a knife out to cut the apple. First cut the halves into quarters, then cut out the core as shown. You can then cut the quarters into slices of your preferred thickness, and serve to your friends in a bowl (or eat them yourself.) Thank you for learning how to Split an apple with one finger! I hope you enjoy! Please favorite and leave a comment about my instructable. I am open to suggestions as to how I can improve. Thank you for your support!


Introduction: Garlic and Broccoli Gnocchi !. <PIC> This is a nice and easy dish to eat on any occasion. I am Italian,so gnocchi has always been an occasional dish.However, I'm really not a big fan of it and have been looking for ways to make it tastier.So here's my garlic and broccoli gnocchi!Ingredients:GarlicBasil 16 oz of uncooked gnocchiAlfredo sauceA block of mozzarella cheeseDesired amount of broccoli Step 1: Cook the Gnocchi. <PIC> Bring a pot of water to a boil. Add the gnocchi and cook for 3 minutes,until the gnocchi floats to the top. Then strain and dump into a bowl. Step 2: Prepare the Ingredients. <PIC> Grate 1/4 cup of mozzarella cheese. Chop butter into three thin slices. Step 3: Herbs. <PIC> Butter the gnocchi.Lightly dust gnocchi with garlic, basil,and Rosemary,then stir and add a little more. Step 4: . <PIC> Add 1/2 cup sauce and stir. Sprinkle the cheese over and add the broccoli.serve and enjoy!


Introduction: Microwave Meatloaf. <PIC> This microwave meatloaf is INCREDIBLE!!! It is really simple and quick and seriously you NEED to try it! Even my dad who is sceptic of cooking meat in the microwave was impressed.  I use quick cooking oats in this recipe (so it can be gluten free!) and I found that by using oats and milk over breadcrumbs and egg it keep the meatloaf wonderfully moist despite being cooked in the microwave.  *To be honest I used oats because I was out of bread and was really hungry XD* But it is delicious!I make this almost weekly and it is great for if friends come over (just double the recipe for 2 of you).  It can also be a quick and impressive meal.This is my base recipe for the meatloaf you can add so much to it to make it taste even better. THE POSSIBILITIES ARE ALMOST ENDLESS!  (Look at the last step for suggestions)I hope that you like it and please let me know if you do! Step 1: Ingredients and Equipment. <PIC> Ingredients:-150g Beef mince (I use low fat mince to be healthier also to have less fat floating on top)- 2 1/2 Teaspoons quick cook oats (if you only have regular oats just put them in a food processor for afew pulses)- 2 1/2 Teaspoons milk ( I used skim milk I don't think it really matters, you could also use water if you have issues with dairy)- 1 Tablespoon ketchup or barbeque sauce + extra for decoration (This depends on your preference I find the barbeque was better for my dad as he said it had a "Smokey flavour")- 1/2 Teaspoon garlic powder (can be omitted if you are worried about your breath but if you can KEEP IT IN!!)- 1/4 Teaspoon onion salt- 1/2 Teaspoon salt- 1/2 Teaspoon finely ground pepper (optional but delicious)- Greens to decorateEquipment:- Small bowl- Microwave safe ramekin or mug at least 1 cup capacity- Fork and spoon  Step 2: Make Meat Mix. <PIC> So this recipe could not be simpler (I love easy recipes!). First place your mince in your small bowl and add your quick cook oats and milk.  Then add all the dry seasonings and your preferred sauce.Then with a fork (or spoon) combine all the ingredients together. I use a fork because I find it mushes the ingredients together better, giving a more even meatloaf.The mixture should be very soft at this point.Then transfer the meat mixture into your ramekin or mug. You do not need to grease your ramekin I find that it easily comes out once it is cooked. Step 3: Cook in the Microwave. <PIC> To cook the meat loaf place it in the microwave (mine is 1100 watts) for about 5 minutes. The cooking time will depend on how tall of flat your mixture is in your ramekin.  My 'flatter' ramekin took 5 minutes and 30 seconds to cook all the way through.  Be very careful when removing the meatloaf from the microwave as it will be very hot.If you are worried about undercooked meat and bacteria you can use a meat thermometer to check that it reaches about 75 degrees Celsius (My hard work and researching on Google told me this value). I mainly just check that I use fresh and good quality meat and make sure that the centre is not pink. Step 4: Plate Up and Eat!. <PIC> Allow the meatloaf to cool for a minute as it will be extremely hot.  With your extra sauce you can decorate the top I love putting hearts or smiley faces on my food! I mean who wouldn't love getting food made with love topped off with a love heart?I also find this goes really well with broccoli (I may be broccoli biased) but it also would go lovely with a salad and chips. Step 5: Other Variations. <PIC> As this is my  microwave meatloaf 'base' recipe I suggest you get creative and add other ingredients yourself. Additional ingredients that I have tried and love are- Chives, cheese and onion- Bacon and onion- Mozzarella cheese ball in the centre (So stringy and delicious!)- Grated vegetables like carrot, mushroom and zucchini (make sure you squish out excess water from the vegetables especially zucchini and add extra salt)I hope you feel creative!!


Introduction: Easy Thick Fluffy Pancakes. <PIC> In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started!If you have any questions or comments put them down below and I will get back to you as soon as I can. Follow the easy steps or watch the short video tutorial or better yet do both! :) Step 1: Ingredients. <PIC> Ingredients:2 cups of all purpose flour1 tsp of salt2 Tbls of baking powder3 Tbls of granulated sugar2 Large Eggs1 3/4 cup of milk1/4 cup of melted butterTools:SkilletKitchen sprayWhiskSpatula Step 2: Combine Dry Ingredients. <PIC> First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like.  Step 3: Beat the Eggs. <PIC> Now in a large bowl add your two eggs and beat them with a whisk or fork.  Step 4: Add Milk and Butter. <PIC> Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.  Step 5: Add Flour Mixture. <PIC> Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.  Step 6: Cook Those Pancakes Part One!. <PIC> Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.  Step 7: Cook Those Pancakes Part 2. <PIC> When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes. Step 8: Video Tutorial. <PIC> Check out the short video tutorial and see the steps in action.


Introduction: Green Tea Meringues With Nutella. <PIC> I had some egg whites left over from another recipe I had made, and I wanted to do something different with them. I couldn't figure out what to do with egg whites besides meringue. So, I looked in my cupboards to see what else I had. I came across a bag of matcha green tea that I bought wanting to try it and some Nutella. Perfect!
These are light and fluffy and chocolaty sweet.  Step 1: Ingrediants. <PIC> 1. Six large egg whites
2. One and a half cups sugar
3. One teaspoon vanilla
4. One and half tablespoon matcha green tea ( green tea powder)
5. Pinch of salt
6. Hand mixer Step 2: Prep. <PIC> Preheat oven to 300 degrees.
Lightly oil baking sheet or cover with parchment paper and set aside.
Allow egg whites to warm to room temperature.  Mix sugar and matcha together in separate bowl and set aside.  Step 3: Making Meringues. <PIC> In a large mixing bowl add vanilla and salt to egg whites. Beat on low speed till soft peaks form.
In a separate bowl mix sugar and matcha. Slowly add sugar mixture to the egg white mixture, one tablespoon at a time. Allow each addition to dissolve fully before adding more.
Beat on high till stiff glossy peaks form.  Step 4: Baking. <PIC> Using a small table spoon, scoop meringue onto you  baking sheet. Leave about half and inch or so between scoops.
Place baking sheet in oven and baking about 20 minutes. When meringues are done they should give off a slight hollow noise when lightly tapped.
Let cool on sheet for a couple minutes before removing. Allow meringues to full cool.  Step 5: The Yummy Bit. <PIC> Add Nutella to the bottom of a meringue the add another, sandwiching the Nutella in.
Enjoy! Green tea and Chocolaty hazelnut is the perfect mix. Enjoy these with a nice mug of tea or a tall glass of cold milk.


Introduction: The Epic Carrot Dude.. <PIC> ever been really bored? every had an un wanted carrot in your hand? well combined these odd things to make you super cool mini carrot dude. eat away all the unwanted carrot to the wanted size, (10cm-5cm), rotate the carrot around in your mouth making grooves with your teeth. never take big chunks out els it might ruin your master piece. when you have the right thinckness's use a knife or finger nail to finnish the detail on your epicness of a carrot dude. good luck :3


Introduction: Pumpkin Spice Caramel Pecan Monkey Bread. <PIC> Kind of late post today, but it's been hectic. If you've been following my blog, you know by now that I dabble a little bit in making my own recipes, but mostly try others recipes. And a few day ago Jenny Flake, from Picky-Palate, asked if I would be interested in posting one of my own recipes as a guest post. First, total excitement hit, followed by panic. I want to start making more of my own recipes, but that hasn't been a huge priority since there are so many recipes I've been wanting to try. So, yesterday was crunch time. Time to make an amazing recipe that would wow everyone. No pressure.
And for all of those who haven't tried to make a recipe, just know it's not horribly easy. Isn't not greatly difficult ether. It just takes a good amount of creativity, but there is a lot more that goes into it then just going by someone else's recipe. A lot of trial and error. Plus after figuring out your ingredients and how to make whatever it is you are making, you have to compose directions to go with your ingredients, and this all needed to get done quickly so I could get back to Jenny and let her know if I even had a recipe I wanted to feature on her blog. Needless to say, it was a long day. Above is the aftermath of nonstop cooking.
But, can I just express for a second how hugely excited I am about this recipe. While trying to figure out what it was I wanted to create, it hit me that I've been wanting to feature a Monkey Bread recipe for a while, and it's fall, so the thought pumpkin something kept rolling around in my head. So put the two together and you have Pumpkin Spice Caramel Pecan Monkey Bread. After playing around for a while, it was finally time for the final taste test. Apprehensively I took a bite... My first thought was, "Wow!! It turned out amazing. Yay!!" But then I was like, "After all this hard work, I'm bias." so I need someone else's opinion who is just as picky as me. My mom!! I'm not gonna lie, I was even more nerves to have her try my concoction then I was to try it, but she loved it too. She thinks I should submit it for a recipe contest, but we'll figure that out at a later time. But for now, not to toot my own horn, but this recipe is 100% amazing!! Hope you like it! Enjoy!!Pumpkin Spice Caramel Pecan Monkey Bread
1 package quick rise dry yeast
1/4 cup warm water
1/4 cup warm milk
1 cup solid-pack pumpkin
1/2 cup butter, melted
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 eggs, beaten
4 1/2 - 5 cups all-purpose flourCaramel
1/4 cup butter
1/2 cup heavy cream
1/2 cup packed brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extractAssembly
3/4 cup chopped pecans
1 1/2 cup sugar
1 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
In a small bowl, dissolve yeast in warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, butter, sugar, salt, and pumpkin pie spice. Beat in eggs and dissolved yeast mixture. Add 2 1/2 cups of flour and mix until just combined. Add the remaining 2 - 2 1/2 cups flour until dough is no longer sticky.
At this point either change to the kneading attachment on your mixer or turn onto floured surface; knead until dough is smooth and elastic, about 3-5 minutes. Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until doubled in size.
Meanwhile, make caramel by combining butter, heavy cream, brown sugar, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring, until caramel has reach 210-215 degrees F (about a minute after boiling). Pour half of caramel into a greased 10-inch fluted pan. Sprinkle half of the pecans over caramel.
Punch down dough and shape into 40 balls (about 1-inch diameter). In a small bowl, combine sugar, cinnamon, and pumpkin pie spice. Place melted butter in another bowl. Roll balls in butter, then roll in sugar mixture.
Place 20 balls in the pan over the caramel. Top with remaining caramel and pecans. Roll remaining balls in butter and sugar and place over balls in tubed pan. Let stand for 20 minutes.
Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes or until top is golden brown. Cool bread in the pan on a wired rack for 10 minutes before inverting onto a serving plate. Serve warm.
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Introduction: Pumpkin Pepita Caramels. <PIC> Do you want the perfect fall-time treat? Something soft and chewy? Caramely? With toasted, nutty pepitas? Full of pumpkin and warm autumn spices? You're in the right place! By the way, these go perfectly with a cup of coffee... Ingredient List for Pumpkin Pepita Caramels: ½ cup raw pepitas ½ cup heavy whipping cream 2/3 cup canned pumpkin 1 tsp ground cinnamon ½ tsp fresh ground nutmeg ½ tsp ground ginger ½ tsp fine sea salt 1 ¾ cup granulated sugar ½ cup maple syrup ½ cup light corn syrup ¼ cup warm water 4 Tbs butter, cut into small pieces seeds from 1 vanilla bean Step 1: Toast the Pepitas & Prepare the Pan. <PIC> In a dry skillet over medium heat, cook the pepitas until they just start to turn brown and start to pop; remove to a plate and set aside. Line an 8X8 square pan with parchment paper. I always find this a little awkward, but it's necessary. I cut two pieces of parchment paper, both a hair less than 8" so they fit in the pan perfectly. I put the first piece in and crease it where the pan bends and then at the top. I place the second piece in the opposite direction and do the same.   Step 2: Heat the Sugar & Prepare the Pumpkin. <PIC> In a heavy-bottom, medium-sized pan combine the sugar, maple syrup, corn syrup and water. Stir gently to dissolve the sugar and then let it cook over medium heat until the mixture reaches “soft ball” stage, or 244 degrees F. Do not stir after the mixture has begun to heat (this could cause crystallization). Meanwhile, in a second saucepan combine the heavy cream, pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Heat over low and allow to warm, but do not let it boil. Step 3: Combine the Hot Sugar & Spiced Pumpkin. <PIC> When the sugar mixture has reached 244 degrees F, add the warmed cream and pumpkin mixture and bring the temperature back up to 240 degrees F (this will take about 20-30 minutes). Stir gently and frequently to prevent burning. Prepare the butter by cutting it into small pieces. Scrape the seeds from vanilla bean pod and set them aside. When 240 degrees F is reached, turn off the heat and stir in the butter and vanilla beans seeds. Step 4: Pour Into the Pan & Add the Pepitas. <PIC> Pour the caramel into the prepared pan and allow to cool for 1-2 minutes. Sprinkle the toasted pepitas over the entire surface of the caramel. Don't touch the caramel with your hands, it is very hot! Allow the caramel to cool for at least three hours, or until set. Remove the whole block of caramel from the pan (using the parchment as handles) and place it on a cutting board. With a sharp knife, cut the caramel into 1” squares and wrap each one in wax paper or place into paper candy cups. Store in an airtight container.


Introduction: Boondi Raita. <PIC> Ingredients Spicy Boondi - 1 cup Curd/Yogurt - 1 cup Salt to taste A few chopped Coriander leaves Chaat masala - 1/4 tsp Red chilli powder - 1/4 tsp Pepper - 1/4 tspMethod: 1. Take curd in a bowl, add salt, chat masala, chilli powder, pepper and coriander leaves.  2. Mix this well and then add boondi. 3. Serve this in a bowl and garnish with coriander leaves. Sprinkle some chilli powder.Like us on FACEBOOK -  https://www.facebook.com/HomeCookingShow Follow us on TWITTER -  https://twitter.com/VentunoCooking A Ventuno Production :  http://www.ventunotech.com


Introduction: Pork Tamales. <PIC> These are pork tamales in every sense-the filling is pork and the stock and lard mixed with the masa are all from a pig. Traditionally in Latin America, they are eaten on holidays and special occasions, and making them is a process, and you usually make about 100 at a time. They also freeze well, and you can take them out and steam them at any time. It's best to ask for people to help and plan on making lots.  Step 1: Slow Cook Pork . <PIC> We broke down a whole pig, and are lucky enough to have a sous vide machine, so I put about 12 pounds of pork roast into the sous vide overnight at 140. It was super tender. If you don't have a whole pig or sous vide, buy pork shoulder or pork butt and slow cook it over a very low heat for 6 hours or cook it overnight in a crockpot. You can also add two cloves of garlic, a roughly chopped onion, and salt and pepper. Save the stock that it cooked in and use this when mixing the masa.  Step 2: Make Adobo Sauce. <PIC> Use 10 dried ancho peppers and 10 dried pasilla peppers. Heat up a pan of water and soak these in the water. When they have softened, take them from the water, but don't discard it. Remove the seeds and stems from the chili peppers. Put them in a food processor with 1 onion, 1 head of garlic, and 3 tbsps of cumin. Add 1.5 cups of the water you soaked the chilies in. Puree this into a sauce. Put this into a large saucepan and add 1 tbsp. of sugar and 1 tbsp. of vinegar and bring to a simmer.  Step 3: Simmer Pork in Adobo Sauce. <PIC> Save the water you cooked the pork in. Remove the pork, shred it and add it to the adobo sauce. Keep it on a very low simmer.  Step 4: Mix Masa With Lard and Stock . <PIC> The ratio used here will all depend on the directions on the package. All masa is different, so it's best to follow it. I used Maseca masa. 12 cups MASECA14 cups pork broth2.5 cups lard2 tablespoon baking powder2.5 tablespoons saltBlend these together until they have a thick paste substance.  Step 5: Spread Masa in Corn Husks. <PIC> Take two corn husks that have been soaked for at least 2 hours, and lay them on top of one another. Spread about 1/4 cup of masa in the husk. Smear it in the right hand corner of the leaves, leaving a few inches empty below and about 1 inch on the left side of the husk with no masa. Put in pork filling. We also added a little Oaxacan cheese and roasted poblano peppers.  Step 6: Roll Tamales . <PIC> Start rolling from left to right, then when you reach the center, fold the bottom part of the corn husk upwards. Continue to roll until you reach the end.  Step 7: Steam Tamales . <PIC> Put meat broth or water in the bottom of a large steamer. This should not be touching the bottom of the tamales, but also be careful it doesn't evaporate or you'll scorch the pan and tamales. Place your tamales in the steamer, cover and let them steam for 2 hours over a medium flame.  Step 8: Serve! . <PIC> Tamales are pretty festive just on their own, but a little guacamole and salsa on the side are good also.


Introduction: Spicy Pigs in a Blanket. <PIC> These spicy and delicious pigs in a blanket couldn't be easier to make. With just three ingredients and about 15 minutes, you can wow your friends and family with a delightful and flavorful appetizer. Using puff pastry instead of crescent rolls or other pre-made dough makes them crusty, flaky, and fluffy compared to other pigs in a blanket recipes. I hope you enjoy them.Ingredients:8 hot dogs1 package sliced habanero jack cheese2 sheets puff pastry doughSalsa Brava, for dipping (optional)*Helpful Gear:Silpat*Salsa Brava is a hot sauce with the consistency of ketchup that is fantastic for dipping. Step 1: Dough. <PIC> Preheat oven to 425 degrees Fahrenheit.Carefully unfold the dough sheets and lay flat on a smooth, clean surface. Using a table knife, gently divide the sheet into 4 pieces. The width of the pieces should be about the length of a hot dog. Stack and set aside. Step 2: Rolling, Rolling, Rolling.... <PIC> Place a dough square on a flat, clean surface and add a slice of cheese on top. Place a hot dog on top of the cheese and roll the hot dog up in the dough and cheese, as shown. Press gently along the seam to seal. Using a sharp knife, cut into thirds and place on a Silpat-lined baking sheet. Step 3: Bake and Enjoy!. <PIC> Bake in a 425 degree Fahrenheit oven for 15 minutes or until golden brown. Enjoy with some Salsa Brava, or your favorite dipping sauce!


Introduction: How to Make 3 Champagne Cocktails for New Year's Eve. <PIC> Check out the printable recipe here:  http://vegetarianbaker.com/champagne-cocktailsChampagne and New Year's Eve go amazing together. However, it could become a bit boring with just plain champagne. Here are 3 Champagne Cocktails to spice up your New Year's Eve Parties. If you aren't of age or don't like champagne, you can use ginger ale, sparkling cider, or other non-alcoholic versions. These recipes are very simple and can be altered easily for your liking. If you have any questions about flavor combinations or suggestions, feel free to tell me in the comments. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Subscribe, It's Free:  http://bit.ly/SubscribeToVegetarianBakerChampagne MojitoLime | 1 WedgeMint | 6 LeavesGranulated Sugar | 1 teaspoonChampagne | 4-6 oz. Squeeze lime juice into glass. Add the mint and sugar. Muddle until mint aromas form.Top with Champagne.Enjoy.Cranberry Orange Champagne Orange | 1 WedgeCranberry Juice | 2 ozGranulated Sugar | For GarnishChampagne | 4-6 oz. Rim glass with the orange wedge. Dip glass into plate of sugar to create a sugar-rimmed glass.Squeeze orange into glass with the cranberry juice. Top with champagne.Garnish with orange peel twist and Enjoy.Blackberry Rosemary Champagne Rosemary | 1 SprigBlackberries | 3 LeavesChampagne | 4-6 oz.Muddle to blackberries in your glass. Add another blackberry and top with champagne.To remove bubbles, use the rosemary sprig to mix it around. Leave sprig in as garnish.Enjoy.


Introduction: Deep-Fried Chicken Pot Pies. <PIC> The way I see it, the only way to make something like pie taste even better is to deep-fry it. As delicious as a good pot pie it, it only gets better with a little hot oil, so let's hop into the kitchen and deep-fry us some chicken pot pies! Step 1: Ingredients. <PIC>
          This recipe is intended as a way to use up some leftovers. You really do NOT need a large amount of chicken and vegetables to make this and, as leftovers, they are already pre-cooked. You will need:   Cooked chicken, diced, cubed, or shredded (about 1 cup)     Peas (about 1/2 cup)     Carrots (about 1/2 cup)     A small amount of gravy     2 Pie Crusts (your favorite recipe, or from a box)     Optional: Onion, or anything else you like in a pot-pie     One quart (1L) of your favorite deep-frying oil (I used peanut oil)     A heavy/deep pan or pot for the frying     Thermometer, such as a candy thermometer or instant-read infrared thermometer     Heavy Slotted Spoon, Stainless Steel Mesh Basket, or other safe way to place and remove pot-pies from the hot oil.     Optional: a Kitchen Deep-Fry Small Appliance  Dice the carrots. If the peas and carrots are NOT already cooked, quickly cook them for a few minutes in water on the stove-top, then set to the side to cool. Cube, dice, or shred the chicken. It's personal preference whether you want to use white meat, dark meat, or both. Besides leftover chicken, turkey is also excellent. In fact, leftovers from American Thanksgiving are perfect for making these pot-pies, as you are likely to have all of the ingredients, including the pie crusts.
         Step 2: Prepare the Crust. <PIC> Next, prepare the crust. You can use your favorite family recipe or a box from the store. In my case the family recipe IS using the box from the store. No joke, my mother makes a nearly world-famous cherry pie, but the dark little secret is a "just add water" crust mix from the grocery store. Mix the dough, then divide in half, and roll out two 9-inch pie crusts. Cut each crust in half, for a total of four pieces of half-circle dough. Set three of them off to the side, and then place one in front of you along with the filling ingredients to prepare for assembly. Step 3: Assemble. <PIC>
          Actually making the pot-pie is very straight-forward - add the ingredients and then fold over the crust.   Place pieces of chicken on ONE SIDE of the crust     Add Peas     Add Carrots     Spoon a SMALL amount of gravy over the top of the other ingredients     Wet the perimeter of the pie crust     Fold the pie crust over onto itself and seal shut  Make sure to start with the ingredients just on the one side, leaving enough space on the edge to seal the crust. DO NOT OVERSTUFF! Put less of the ingredients in than you think you will need. It is easy to add too much, which will make it difficult to seal the crust, or have the crust split. Place the pot pies on a plate in the refrigerator for just a few minutes to firm up the crust while you clean up and get the oil ready for deep-frying.
         Step 4: Fry. <PIC>
          Deep-frying is likely one of the most delicious, and dangerous, things you can do in the kitchen. As such, pay attention to your work, and never leave hot oil unattended. To fry, you need a deep pan or "dutch oven". Cast iron is ideal. Select one that is large enough for the pot-pies to fit (one at a time.) It's best not to use too large of a diameter pan, as you will need so much more oil to fill it. I chose an eight-inch diameter cast iron pan. It's big enough, but minimizes oil needed. Fill the pan an inch to an inch and inch and a half deep with oil. The oil should be deep enough to just cover the top of the pot-pie, and still be well below the rim of the pan. Heat the oil to 350 degrees F. (177C) Check the oil temperature as it heats. Do not leave the oil unattended. Once the oil is to temperature, you are ready to fry the first pie. Gently place the pot-pie into the oil. Lower it in using a wire basket, slotted spoon, or other appropriate utensil that will confidently hold the pot-pie and keep your hands and fingers away from the oil. I had a tongs/wire whisk tool that worked well for this. Fry the pie for 2-3 minutes, or until golden-brown, flipping it over at 1 to 1.5 minutes into the frying. Remove the pot-pie from the fryer. Place the pie on a plate that has been covered with several paper towels to absorb any extra oil. Monitor your oil temperature. It will drop a bit after the first pie. Adjust your heat as needed to maintain the 350 degree temperature. Repeat with the other three pies. Turn off the heat. Do not move the pan. Allow it to sit until cooled to room temperature while you go eat delicious deep-fried pot-pies. A Few Notes on SAFETY:    Small children can help make the pies, but keep them out of the kitchen once hot oil is involved.     In the event of a grease fire, do NOT throw water on it!     The safest way to put out a grease fire in a pot or pan is to place a tight-fitting lid on top, smothering the flames.     Always keep a fire extinguisher in your home and especially your kitchen. Just make sure it is rated for extinguishing  "Type B - Liquid" fires.     Make sure to monitor oil temperature. Many oils begin to smoke around 450 degrees.     Do NOT fill the pan too high with oil. Make sure there's enough room for waves, splashing, and the volume consumed by the food, without the oil going over the edge of the pot.     Do NOT move the frying pan until it has completely cooled down. Even if it is on fire. Especially if it is on fire.     Deep-fryer kitchen appliances are a good idea in that they contain the hot oil, have a full lid, are very deep, etc. They ARE safer than using oil in a frying pan. If you deep fry on a regular basis, you may want to consider purchasing one.     If possible, deep-fry outdoors, away from buildings. Thats's how turkey deep-frying is done. It would also be SO much fun to do that while at a camp-ground….     Do not touch Happy Fun Ball.  Step 5: Eat. <PIC>
          This recipe makes four (4) personal-sized deep-fried chicken pot-pies. I don't know exactly how many calories or grams of fat is in each serving, but if you are making deep-fried pies, YOU probably don't want to know either. Pot-pies are good served with a side of stuffing or cranberry sauce. You could also provide a small dish of gravy to go on the side as well. These pot-pies taste great and you can stuff them with whatever fillings you would like. As a fun variation, try making them with "Puff Pastry". Have fun, be safe, and enjoy the meal! If you enjoy my kitchen experiments, check out some of the others, like baking bread in a Crock-Pot, here on Instructables, or at my blog, EcoProjecteer.net! Take care, -Ben Other thoughts, notes, and lessons learned:    I would NOT re-use the oil after making pot-pies. They tend to leave lots of particles behind. However, it's fine to use lightly used oil to cook the pies in. I had already made a batch of deep-fried apple pies, and then re-used the oil for the pot-pies.     While my frying pan worked well, it would still be nice to use an even deeper vessel to heat the oil in. I have a black iron dutch oven I use for camping, and I think I'll try using that next time. The dis-advantage of a deeper container is that you have to use a different style utensil to place and remove the pies. Either a wire-basket or "dipper"-shaped utensil would be needed.     If you are making a number of pot-pies, and want to keep them warm until all are made, you can hold the fried pies in a 200 degree oven.     Fried foods don't reheat well. Make the amount you want, and then eat them all right away. You can reheat in the oven to try to get some crispness back, but it's just not the same.  PS: Once you are confident in your deep-fried pie skills, why not try deep-fried FRUIT pies, or other delicious hot desserts!


Introduction: Fruity Pizza Cookies!. <PIC> Hi! Thanks for joining me! Do you like pizza themed desserts that are delicious finger foods but that are easy and quick? Well, here's one recipe that I thought might be kind of fun. I hope you enjoy it! They were a lot of fun to make and very yummy!Fruity Pizza Cookies
(Total Time: 35 minutes; Prep. Time: 20 minutes; Baking Time: 5-7 minutes; Decorating Time: 5-10 minutes)
(Makes about 20 cookies...after tastes :))
1 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 stick of butter or margarine, softened
3/8 c. granulated sugar
3/8 c.  packed brown sugar
1/2 tsp. vanilla
1 large egg
Fresh blueberries (the "olives")
Canned Cherry Pie Filling (the "sauce" and "pepperoni")
Shredded Coconut(the "cheese") Step 1: Make the Dough!. <PIC> Mix first three ingredients in bowl and set aside.
In a mixing bowl, combine softened butter, both sugars, and vanilla and beat until creamy.Add egg and mix.
Stir in flour mixture. Step 2: Shaping the Slices!. <PIC> All right, that was pretty easy, wasn't it? Now it's time to shape the slices. It's pretty straightforward. You just roll a little ball about an inch in diameter and shape it into a pizza slice on a greased pan. It's a little time consuming, but you get quicker as you go along! Step 3: Baking the Cookies!. <PIC> Time to bake! Preheat the oven to 375. Cook for 5-7 minutes or until slightly brown.
Right when cookies are done, mold a little crust on the cookie to make it look more like a pizza. But be careful! They will be hot! Step 4: Decorating the Cookies!. <PIC> Separate cherries from sauce in the pie filling and set both aside. Slice the cherries.
Slice blueberries.
Yay! Now is the fun part!
Spread a small dab of sauce onto cookie. Sprinkle with coconut. Top with sliced blueberries and cherries.
Next step is the best of all! Of course, you have to sample your creation after all of the work you went to.
I hope you enjoy the recipe!


Introduction: Vanilla Mocktail Float. <PIC> This is a simple and tasty party drink that I LOVE!!!
It is the way to get sweet and fizzy at the same time. Step 1: Ingredients. <PIC> You will need
2 1/2 cups Vanilla Ice Cream
1 cup Coca Cola or Root Beer
Blender Step 2: Put, Put, Put, Put. <PIC> Put the ice cream and the coke or root beer in the blender. Step 3: Blend!. <PIC> BLEND!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Step 4: ENJOY!. <PIC> Enjoy this sweet and fizzy delicacy while I cross my fingers that you vote for it.
Thank you for your attention,
Conversegirl


Introduction: Spicy Squash Tacos (in 20 Minutes). <PIC> These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com. Ingredients:1 tablespoon oil 1 cup small-dice onion 1 teaspoon chipotle powder or chili powder 1 teaspoon salt 2½ cups small-dice butternut squash ½ cup vegetable broth for serving: corn tortillas queso fresco crumbled fresh or pickled jalapeños (optional) Step 1: Cook Onions. <PIC> Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes. Step 2: Add Squash & Broth. <PIC> Add the squash and broth, stir to coat the squash. Step 3: Cook. <PIC> Cover and cook until it’s knife-tender, about 10-15 minutes. Step 4: Assemble. <PIC> Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalapeños, and other toppings of your choice.


Introduction: My Granny's Homemade Tomato Sauce. <PIC> My granny brews her own tomato sauce since... well, since always... The whole family uses her sauce in cooking instead of the typical, super market bought sauce (which is full of preservatives). The whole process takes place during summer (usually August) when our homegrown tomates are ripe and nice!!!  Step 1: The Ingrediants.... <PIC> So, for this recipe you'll need;a)Tomatoes (duh) (last time we used 30kg for 25 jars of medium consistency sauce)b)Water...............................Also things like a tomato press, jars and their lids, and thick gloves come in handy... Step 2: Wash and Boil Your Tomatoes. <PIC> Wash your tomatoes and then place them into a cooking pot with boiling water. Let them boil till their rind gets easily peeled off. Step 3: Mash Up the Totatoes..!. <PIC> Peel the rind off the tomatoes and mash them up with your tomato mill..  Step 4: Boil the Mixture (again). <PIC> NOW, .... The concept is that you boil your sauce till it thickens and then you put it into the jars. The thing is that in this step it comes to decide your preffered thickness of your sauce... For example, my granny preffers a medium thickness for her sauce and thus, she boils the mixture but she doesn't overdo it.                                                                                MEANWHILE...... Step 5: Prepare the Jars. <PIC> Wash the jars and their lids thoroughly and put them into a cooking pot with boiling water. Let them boil. (Boiling the jars adds into the sterilization process) Step 6: Pour the BOILING Mixture Into the Super HOT Jars. <PIC> The thing is that you MUST fill the jars 100% (and that;s when you;ll need the gloves). By filling the jars up to the top, there is no air left and thus, the sauce can be kept into the seelled jars up to 2 YEARS yet still fresh and edible, without using ANY preservatives. XD Step 7: All Done! (last Tricks That Make the Difference). <PIC> Screw the lids to their jars while they're still hot and then, flip over the jars for a day. After that you can store them, and when you need to use some of the tomato sauce for your cooking, open a jar.Disclaimer; Once a jar is oppened there is a limited time before the sauce starts to go bad (just like any other sauce).


Introduction: Homeade Potato Dinner Rolls. <PIC> This recipe for Homeade Potato Rolls is, if memory serves, originally from the Betty Crocker's Cookbook, 1978. However, our family has been making them for so long that I think of them as our secret recipe. They're amazing either as casserole-rolls or as crescent rolls, they're amazingly tender and soft, and the flavor of the potato is great!
The photo is after cooking. Unfortunately, between taking them out of the oven and taking a photo, quite a few had already been "sampled". An unavoidable consequence, it seems, and when planning how many to make, attrition should be taken into account. Step 1: Step 1 - Make Mashed Potatoes. <PIC> This recipe calls for about 1/2-1 cup of unseasoned mashed potatoes. To do this, take one or two smallish potatoes, peel and slice, and boil until soft enough to easily break with a spoon. Drain the water, and mash. Step 2: Step 2 - Add Ingredients. <PIC> I'm lazy, so I'm using a breadmaker, but it's just as easy to do this in a bowl by hand.
In a breadmaker, the main difference is that you need to add the yeast last, and the liquids/liquid-like ingredients first. Make sure that if you do it in a breakmaker you use the "pasta" cycle. You won't be letting this dough rise right now, it rises slowly in the refrigerator overnight instead, producing a very soft texture.
The ingredients to add are:
1. 1/2-1 package of active dry yeast (1.5tsp)
2. 3/4 cup of warm water
3. 1/2-1 cup of mashed potatoes
4. 1/3 cup sugar
5. 1/3 cup butter or crisco
6. 1-2 eggs
7. 3/4 - 1 1/2 teaspoon of salt
8. 3-4 cups of flour
Mix together in a bread mixer, or if by hand, let the yeast rise in the water briefly and then knead the ingredients together. Step 3: Step 3 - Raise and Bake. <PIC> Put the dough into an oiled bowl and cover tightly. Put in the refrigerator for at least 8 hours, and as long as 5 days. When done, take the dough, punch down, and split into 1" balls. Place the balls in a dish so that they were touching. Let the dough rise for at least an hour, probably as long as four. Next, bake in a preheated 400 degree oven for about 15 minutes. Brush with softened butter before baking for a stronger flavor.
To make crescent rolls, roll out about half the dough into a circular round. Slice into pieces as if cutting a pizza, and roll from the wide end to the tip. Cook the same way as with casserole rolls.


Introduction: Salted Caramel Brownie Bites. <PIC> Dessert without the guilt!!! Step 1: Salted Caramel Brownie Bites. <PIC> IngredientsChocolate brownie Quest Bar3 caramelsSea saltOrder Quest Bars here!! http://bit.ly/1neQza6Instructions Place bar on microwave safe plate and microwave for 10 seconds. Break bar into 3 pieces. Flatten each piece and place caramel inside.Roll dough into a ball with caramel in the middle. Place on baking sheet with parchment. Bake at 350 for 8-10 minutes. Sprinkle with sea salt as soon as they come out of the oven.Let cool for a few minutes and enjoy!!3 Bites for 250 calories8g Protein  40g Carb 21g Protein


Introduction: Tangy Fried Green Tomatoes. <PIC> We had many unripe tomatoes in our garden when the first frost arrived, and we had to find a way to make something interesting out of them. It seemed my only real option (in my opinion) was to give fried green tomatoes a go. I’d never made them and it just made sense.Southern dishes are always such a curious undertaking. Rich, fatty, flavourful and full of character, dishes such as red-velvet cake, deep fried chicken, fatback collard greens and pecan pie are typical staples of southern cuisine. As a Yank, I live vicariously through my Southern friends and the feeling they get about their comfort foods. Wikipedia told me that the most notable influences of Southern cuisine come from the English, Scottish, Irish, German, French, Native American and African American traditions. I enjoy taking moments to step back and savor the history of this melting pot cuisine before diving into my own version. Here are my fried green tomatoes. Step 1: Ingredients and Directions. <PIC> Tangy Fried Green TomatoesIngredients 6-7 medium sized firm, green tomatoes 1 cup of cornmeal ½ cup all-purpose flour 2 tsp salt 1 tsp garlic powder ½ tsp cayenne pepper ½ tsp paprika 1 tsp dried basil 1 tsp black pepper 2 eggs ¼ cup milk or buttermilk 1 lemon Cooking oil Directions Slice tomatoes into ½ inch slices. I do not recommend using end pieces as they don’t hold the cornmeal mixture very well, so be sure to make each slice flat on both sides. In a small bowl, mix the eggs, milk and lemon juice as well as some of the zest. Combine all the dry seasoning, flour and cornmeal into a container with a top (or one that is deep enough so you can shake the contents without making a mess). Heat a skillet or frying pan in medium high heat. Add enough oil to grease the pan with a (not too) generous layer. Begin dipping slices of tomato one at a time into the egg mixture. Then drop them into the cornmeal mixture. Cover the container and shake for a few seconds. Your tomato should be thoroughly coated in cornmeal. Place coated slices in the hot pan and fry until golden brown on each side. This could about 5 minutes per side depending on the heat your stove produces. When cooked to your satisfaction, place the slices on paper towels in order to soak up some of the grease. Dip in hot sauce and devour while hot. Serves 4-6.


Introduction: Life Hack 101: Snack Emergency Kit. <PIC> I know this life hack is extremely simple, but then there's no excuse for you not to know it. I mean, this is basic, basic knowledge in life!When you need en energy boost or a quick snack or dessert, take out your snack emergency kit. It only consists of three items: A spoon, old-fashioned peanut butter (only blended peanuts and a bit of salt), and dark chocolate or cacao nibs.See the next steps for the snack emergency kit user manual. Let's get started. I mean, this is vital information! Step 1: Snack 1. <PIC> Instructions: Take a piece of chocolate. Make sure to break a few extra pieces off in case one is not enough. Put some peanut butter on top of the chocolate using the spoon. Take orally for instant relief. Step 2: Snack 2. <PIC> This version is sugar free.Instructions:Take a dripping spoonful of peanut butter and sprinkle with cacao nib. Enjoy for instant satisfaction. Step 3: Picking the Materials for the Emergency Box. <PIC> I know some people might start arguing that this is not healthy, etc., etc. But let's make one thing clear: This is a snack, not dinner. Secondly, the reason peanut butter and chocolate are often considered unhealthy is because of the sugar and refined fats they usually contain. But if you choose a good old-fashioned peanut butter made from only crushed peanuts and salt, those unhealthy aspects are avoided. Almond og hazelnut butter could also be used.Also, the darker the chocolate is, the better, as that means it contains less sugar. You can also just follow step 2 for a completely sugar-free snack.I encourage you to do an internet search for the health benefits of chocolate and peanut butter! Step 4: Disclaimer and Warning. <PIC> DISCLAIMER: I am not responsible for any results these snacks might have on you.WARNING: These snacks may be addictive.


Introduction: Peppers & Cheese Double-Stuffed Potatoes. <PIC> Here's a SUPER simple double-cheese stuffed potato to add to your Brunch line-up.
Fresh Poblano Chiles are milder than Jalapenos but still offer a spicey boost when you want to kick things up a notch.
You can make this stuffed Potato a day or 2 ahead and then reheat in the microwave.
They taste wonderful! Step 1: What You'll Need:. <PIC> Poblamo Chile & Jack Cheese Potatoes:
Baked potato skins/shells
Frozen shredded Hash Browns
Cream
Sliced Jack Cheese (or any cheese you like)
1 fresh Poblamo Chile
Crushed Red Pepper Flakes (optional)
Garnishes (all optional):
Shredded Chedder Cheese
Cilantro
Bacon Bits
Sour Cream
Potato prep:  Pierce the potato a few time with a fork and bake uncovered at 375 degrees for an hour.  It doesn't matter if it's not cooked soft enough to squeeze.  It will continue to cook once you take it out of the oven.
When the potato is cool enough to handle, quickly cut it in half with a sharp, NON-serrated blade. Serrated blades will tear the skin and that's not a good thing. ;-)
Scoop out the inner potato being careful not to break the shell. Set the Skins/shells aside. Feed the scooped out portion to your pooch. ;-)
Take the frozen Hash Browns from the freezer and guesstimate how much you'll need to stuff the potatoes.  I used about 3/4 cup per potato. This isn't a critical step because you can always grab more if you didn't get enough. No harm, no foul.
Put the shredded hash browns in the microwave and heat them until they are warm and soft.
Thinly slice some of the poblamo chile and mix them in the shredded hash browns. Step 2: Stuff the Potatoes. <PIC> Season the shredded hash browns with salt and pepper and mix in the sliced poblamo chiles.
Fill the potato skins half way with the hash brown/Chile mixture, pressing gently.
Slowly pour some cream over each potato. They should take 1 -2 tablespoons each, depending on their size.
Cut the Monterey Jack cheese slices in half and place 1/2 slice on each potato.
Mound more shredded Hash brown/chile mixture on top of the cheese. Press gently and pour more cream over the top.
Bake in a preheated 350 degree oven for 45-55 minutes or until the tops of the potatoes are lightly browned.  Step 3: Garnish and Serve. <PIC>


Introduction: Chicken Sesame Skewers With Mini Paprika & Silver Onions Recipe. <PIC> Ingredients:500g chicken breast250g baby corn200g mini paprika150g silver onions50g sesamesalt, pepper & paprikaoilwooden skewers Step 1: Preparation. <PIC> Cut the chicken breast in stripes and scatter salt, pepper, paprika & sesame to it. Mix it and pin it on wooden skewers. Take a bowl and add the mini paprika, baby corn & silver onions. Scatter salt, pepper, paprika & sesame to it. Give 2 spoons oil to it and mix everything together.  Step 2: Finish. <PIC> Place the chicken skewers on an oven plate and lay the vegetables on the plate. Put it in the oven at 180 degrees celsius circulating air for about 30 minutes and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...


Introduction: Prepare Spicy Fried Chicken. <PIC> Fried chicken is one of my favorites. I usually prepare fired chicken at home most of the time instead of buying'em. There are tons of fried chicken recipes and I love all kinds - pan-fried, deep fried, or pressure fried. Anyways, in this ible I'll share my mom's spicy deep fired chicken recipe. If you love spicy foods then you'll love this recipe. The prep time is 15-20 minutes. If you don't have much time on hand and looking for an easy yet yummy recipe, then this is the one. Give a try! Step 1: Ingredients Needed. To prepare spicy fried chicken you'll need:Chicken chopped - 500 gramsChilli powder - 1 tspBlack pepper - 1 tspSalt - for tasteGarlic paste - 1 tspGinger paste - 1 tspAll purpose flour - half cupRice flour - half cupCoriander leaves - chopped, 1 tbsp.Oil - -to fry Step 2: Marinating the Chicken. <PIC> Wash and clean the chopped chicken.In a small bowl add the chopped chicken pieces, garlic paste, ginger paste, black pepper and salt (a pinch).Mix all the ingredients really well. Keep them in a dry place for marinating while preparing the batter. Meanwhile put the oil on medium flame to heat. Step 3: Preparing the Batter. <PIC> In another small bowl add all purpose flour, rice flour, chilli powder and salt (for taste).Add water to make a thick batter. Mix them nicely.Add chopped coriander leaves to the paste and mix them again. Step 4: Frying. <PIC> Take a piece of seasoned chicken piece and put it into the batter.Cover the whole piece with the batter evenly on all sides.Add the batter covered chicken piece to the heated oil .Fry it in low-medium heated oil.Add more pieces to the oil but make sure not to smudge all the pieces together. Keep the oil on low-medium heat.Fry all sides evenly. Fry until the pieces turn into golden or light brown color.Serve while hot and have it with some ketchup or chatni. Enjoy!


Introduction: Cinnamon Ramon Noodles. <PIC> this is my favorite lunch food! its really good! Step 1: The Noodles. <PIC> first make your ramen noodles. Step 2: The Cinnamon. <PIC> now, add 1 tablespoon of cinnamon per bowl of ramen noodles. Step 3: To Cool Dowm. <PIC> you can wait for it to cool down. OR you can do what i do, put 1 ice cube in there and stir it until the cube melts. Step 4: Enjoy!. <PIC> eat it up! and tell NO ONE why your noodles taste soooo good!


Introduction: Funny Dinner. <PIC> I love to play in the kitchen.
Once I made this dinner for my boyfriend, and took a pic.
It's just for getting some inspiration to make your own.


Introduction: Pepperoni Pizza Dip. <PIC> Instead of opening a bag of chips and eating it with nacho cheese at this years Super Bowl (GO STEELERS!!!), dip them into this delicious pepperoni pizza flavored dip. A sure crowd pleaser! Please comment, subscribe and root for the STEELERS!!!!! Step 1: Taking Your Positions. <PIC> You are going to need:
1 package (8 oz.) cream cheese
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup pizza sauce
As much diced bell peppers as you want
As much pepperoni, whole and diced, as you want
As much diced onions as you want
As much cheese as you want Step 2: 1...2...3.... <PIC> Mix the cream cheese, the sour cream, the oregano, garlic powder and cayenne pepper in a mixing bowl. Stir until it has the texture you want. Step 3: ...HUT!. <PIC> Spread into an ungreased pan and spread the pizza sauce on top. Step 4: Tackle Him!. <PIC> Put on the toppings and add more if you want. Put it in the oven at 350 degrees for 10-15 minutes. Step 5: Run for the Touchdown!. <PIC> Take out of the oven, sprinkle on the cheese and put it in the oven for another 5 or so minutes. Step 6: TOUCHDOWN!!!!!. <PIC>
	Cheer for the winning team while finishing your delicious creation. Have a good Super Bowl!!!


Introduction: Spicy Radish Salsa. <PIC> This recipe is spicy, as well as moist and refreshing, I love it!! I suppose the heat of the dish completely depends on what type of chilli you use, but i just used a normal red chilli that you get in packs from the supermarket and the dish ended up rather poky! This recipe is nice though as you get the cooling elements from the radish and cucumber, the sweetness from the apple, and then the spiciness from the red chilli. This is nice to have with tortilla chips, chilli, or on the side of any type of Mexican dish really. It is also nice as a relish for burgers, so good to bring to a barbecue, now that the weather's nice!Spicy Radish Salsa12 large radishes, diced60g peeled diced and seeded cucumber60g peeled and diced apple1 red chilli, finely dicedJuice from ¼ a lemon1 tbsp freshly chopped mintSalt, pepper and sugar to taste Step 1: Recipe Instructions. <PIC> 1. Mix all the ingredients together in a mixing bowl, season to taste, and serve!


Introduction: Dulce De Leche (Caramel) Latte *Video Recipe*. A cup of bold, dark coffee layered with creamy milk and a hint of sweet caramel is reason enough to get up in the morning. More specifically, a Dulce de Leche Latte will wake up your senses. And I'm going to make one right now. A latte is simply 3 parts milk to one part of espresso. And you can add many different flavors to spice it up. Using freshly roasted coffee beans and grinding them right before you use them, will give you that distinct flavor and aroma. First I'm going to steam my milk. When you direct pressured steam through milk, it changes the protein properties inside and forms these thousands of little tiny air bubbles that give you the steamed milk as well as a fluffy layer of foam on top. It also turns the milk sweet and delicious! Remember to use fresh and cold milk every time, and only steam the amount you need. I filled my milk pitcher and now i'll place the steam wand inside the pitcher until it's submerged. With the steam on full blast, I move the pitcher up and down until it gets warm.  I'm adding foam to the milk. See the milk spinning around like a whirlpool? The trick in steaming milk is to be patient with it. When it gets warm, I stop aerating it and then continue heating up until the side of the pitcher is too hot to touch. That's when I know my milk is ready. Now it's time for the espresso. You can play with the coarseness and grind amount to determine the boldness of flavor. I like mine on the darker, bolder side, so i'm going to put it on a coarse grind. I'm filling up my portafilter just to the edge. A portafilter carries the grounds in its basket, and attaches to the machine before water is pressured through to give you your espresso shot. So once i fill the portafilter with the coffee grounds, i tamp it firmly, about 30 pounds of weight, so that the surface is flat, compacted, and smooth. Now I attach the portafilter to the machine and let the infusion begin! You can see the thick espresso pouring out followed by a blonde crema. But now we need to act fast before the crema breaks down and the flavor loses intensity. Now i'm pouring the espresso into a mug and adding a tablespoon of vanilla syrup. Next, i'm pouring the milk into the middle of the cup, slowly, while holding back the foam with a spoon. The espresso and milk will start mixing together. When the cup is almost full, I pour the milk in a little faster until a foam starts to appear. Then I finish by scooping the foam out with my spoon until it looks like I have a little cloud in my cup. I drizzle some of the dulce de leche on top of the foam, and that's it -- the perfect latte. Totally delicious. Thanks to Breville for providing the Breville Barista Express!


Introduction: ♡♡Geode Cake♡♡. <PIC> Beautiful rock candy is responsible for giving this beautiful cake it’s geode appearance, making the entire cake 100% edible. It’s pretty to look at AND you can eat it? Does it get any better than that? Step 1: Make the Cake:. <PIC> Ingredients:1 cup unsalted butter softened  1 and 1/2 cups granulated sugar  4 eggs1 tablespoon vanilla extract  2 and 3/4 cups cake flour  1 tablespoon baking powder  1/2 teaspoon salt  1 cup whole milk Instructions:Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.  In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.  Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.   Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack. Step 2: Make the Buttercream Frosting:. <PIC> Ingredients:1 cup unsalted butter, softened to room temperature   4-5 cups confectioners' sugar   1/4 cup heavy cream   2 teaspoons pure vanilla extract   salt, to tasteInstructions:Using a mixer fitted with a paddle attachment added, beat the butter on medium until creamy,- about two minutes.    Add 4 and 1/2 cups confectioners' sugar, the cream, and vanilla with the mixer running on low. Increase to high speed and beat for 3 full minutes. *Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Step 3: Getting Ready:. <PIC> **The cake layers shouldn’t have a rounded dome on top of them, but if they do, cut them off before stacking.To assemble cake, place first layer of cake on your cake stand or plate.   Place a rolled out sheet of fondant on top of the cake and lower it onto the cake and smooth it out, cutting off excess.   Repeat process for all cakes, and layer them with a little bit of frosting as glue. Step 4: Geodes!. <PIC> For these last few steps you will need:Rock candy, a few different colors     Knife, for carving     Silver spray, edible, for decoration (optional)Once assembled, take a knife and gently carve the shape you want to create.    After outlining, cut out the shape you made from the cake.     Evenly coat the hole with a smooth layer of frosting.     Apply a row of frosting in the center of the cut. Press rock candy into the frosting, starting with the darkest shade. Continue laying out rows of frosting and pressing in the rock candy, applying lighter colors and smaller pieces as you move farther out toward the edge of the cut.To conclude, I would say this cake does have a few steps, yet it's definitely not hard at all! It's also delicious and also gorgeous!! You can totally play around with colors and decoration to make it your own, so why not give it a try?If you enjoyed this, please give me a vote! Thank you so much for reading, and why not share this with anyone you think would enjoy it too?


Introduction: How to Make 5 Minutes Sandwich for Camping. <PIC> This is very simple recepi that my friends and I used to prepare during our camping activity. its only need 5 to 10 minutes to prepare the sandwich.  Step 1: Prepare the Ingredient. <PIC> The ingredients are:1 canned sardin with tomato saucecucumber/tomato/saladfresh limechiliesdiced onionsaltwhite bread Step 2: Mixed the Ingredients in Bowl. <PIC> Open the canned sardin and put into the bowl. squeeze half of the lime,put some salt,half of diced onion and chilies and mixed them together. Step 3: Ready to Serve. <PIC> take half of the bread and put some of the mixed ingredient from the bowl. then slice the cucumber/tomato/salad.they are ready to be enjoyed with your family and friends.


Introduction: How to Make Basbousa. <PIC> I am pleased to extend to the steps basbousa of work.  It is of the desserts Al-Sharqiya in the Levant which is the source of popularity frequently dealt with in the month of Ramadan and the winter.  they needs the body Calories increase of activity and energy. Step 1: Ingredients. <PIC> - 1 cup of Semolina. - 1 cub of Milk Powder. - 1 spoon of Baking Powder . - 1/2 cup of Castor Sugar. - 1/2 cup of Oil. -  The packet Cream. * Preheat oven to 160 Degrees. Step 2: Preparation. <PIC> -  Put oil, sugar, and cream in the blender, and mix them. -  Put semolina, Milk Powder, and baking powder in The bowl, and mix them. - Put it inside a blender in the bowl, and mix it - Now place the mix in griddle after brushiry it with oil. Step 3: Adornment. <PIC> - You can put some peanuts Before Bread. Step 4: Finishing Touches. <PIC> - At the end of finishing the bread put the sugar Syrup . - Enjoy.