Introduction: Special "O" Bars. <PIC> You can make delicious and semi-healthy breakfast bars that are 10 times fresher and half the price of store-bought breakfast bars!  This Instructable is highly modifiable, and requires no baking.  This is a good recipe to do with the kids.
If you are concerned about keeping these healthy, know that I have done the math on carbohydrates, and following this recipe you are getting a slightly larger bar with the same (or slightly less) than you would get from a commercial cereal bar.  Using all Splenda (no sugar) and a little less corn syrup, you will make a lower carb' treat. Step 1: Go Shopping, Buy Your Supplies.. <PIC>
          This recipe will make one batch, or about 20 bars (you may want to double up and make 40)1 Box (about 7 cups) - Generic Strawberry Special K Cereal (pictured is "Strawberry Awake" from Wal-Mart)1 Cup - Splenda Sweetener (see notes below) or Sugar1/8 - 1/4 Cup - Powered Milk (gives it that breakfast cereal taste)1 Cup - Light Corn Syrup (one jar is about 1 1/2 cups)1 squeezable icing - Not at all healthy, but gives a nice appearance1/4 - 1/2 Tablespoon - Artificial strawberry flavoring1/2 bag - Dried cranberriesTotal cost in my case = $21.00Now, I should explain a few things about ingredients ...Corn syrup is liquefied sugar.  It's loaded with carbohydrates.  Following this recipe, you will make breakfast bars that are AS healthy as a name brand "Special K" bar (which is not healthy at all).  You may modify this recipe, but the less syrup you use the less sweet your bars are.  Also, the sticky consistency of the syrup makes these easy to press into bars.  Using less syrup will give you crumbling bars.  Some have suggested using honey ... which wouldn't taste well here.  Also, if you go with honey, check the label.  If you are buying the cheap stuff, the chances are it's mostly corn syrup anyway.  The bottom line is: I would not suggest using less than 3/4 cup of corn syrup for this recipe.Splenda is expensive, and may have health risks!  You can really use Splenda as you would sugar, and in this recipe you will never taste the difference.  In fact, you could cut back and use less than I did - because the cereal is all ready infused with a good deal of sugar right out of the box.  But ... because of the cost and possible health risks, you may just want to use real sugar.  If you are going to eat more than a few of these in one sitting, use sugar.  For more information - see this WikiPedia page - http://en.wikipedia.org/wiki/SucraloseCranberries?  Yes.  Have you ever checked the ingredients on the name brand bars?  They use strawberry flavored cranberries.  Note that you will be more than doubling the amount that they put into the commercial bars - and these are very good for you.Powered Milk?  It's not really required.  I would suggest only using a small amount, if at all.  It's well worth it for that hint of a milky taste in the final product.  Use too much, and your liquid process will turn into a meringue.Artificial Flavoring  This too can be skipped all together.  It will run you about $3.00 for a small bottle.  If you use it, use it VERY sparingly.  The flavor comes loose when it hits the sugar.  Do NOT use any more than 1/2 a Tablespoon.  This was an experiment on my part, and I thought the final product was very tasty with the added flavoring.Icing on a healthy bar?  I know someone is going to hit me on this.  It's pure sugar.  If you don't want to use it, don't buy it.  But your final product won't have that Martha Stewart appeal if you don't ice it. Step 2: Gather the Tools and Equipment. <PIC>
          You will need the following tools:A large counter or table space (preferably both)COOKING SPRAY (do not skip this, you WILL regret it)A big mixing bowl (that will hold 7 cups)Measuring cupSMALL pot (smaller is less to clean)A wiskWooden spoon, or spatulaTeaspoon measureBig knifeTwo aluminum pans.  (Large one for the product, small one for the processing)WARNING - Anything involving corn syrup will turn your kitchen into a sticky mess.  Whenever possible, clean your pots and utensils IMMEDIATELY after you are done using them. Step 3: Creating the Glue. <PIC> Assuming you have only one measuring cup ... you had better do things in this order.
1) Measure out 1 cup of Splenda sweetener, and dump it into a cereal bowl.  Set it aside.
2) Measure out 1 cup of corn syrup, and put it into your small pot.
3) Dump the Splenda on top of the syrup, and turn on the stove.
WASH THE MEASURING CUP IMMEDIATELY.  It's gross, and sticky.
You need to keep the heat between low, and medium.  If you start to boil the syrup, you will end up making butterscotch or caramel flavoring (neat, but bad with strawberries).  Once the syrup starts getting hot, get your wisk and start mixing the concoction together.  If you jump in before the syrup is hot, you will end up with a ball of dry Splenda in the middle of your wisk.  Shake it out, and keep on truckin'.  It happens.
If you are going to add strawberry flavoring, I would add that to the pot now.
If you are going to add dry milk, you can add that to the pot now as well.
Keep wisking!  If it starts looking foamy, you may have used too much dry milk.  That's all right.  It will still taste very good, it's just no fun to cook.  If you start seeing bubbles, lower the heat!
While that is heating up - get a sink full of soap and hot water.  You will need it. Step 4: Get Your Dry Good Ready. <PIC> Are the kids helping?  This step is for them!Spray down the inside of a large mixing bowl with cooking spray.  Trust me.Dump the entire box of cereal into the mixing bowl.  This should equate to about 7 cups.  You can measure it out of you are that concerned.  But your measuring cup is probably full of sticky syrup in the sink.  Go wash that thing!Stir in your cranberries.  About half a bag is good.  When you are eating these bars, you think you are eating strawberries.  Notice that the cereal uses real freeze dried strawberries.  I hate those, but they taste great in these bars.Watch that sticky stuff on the stove, don't let it start boiling. Step 5: Add It All Together. <PIC> When hot, this glue stuff is like water.  It will begin cooling almost immediately though, so have everything lined up and ready.
1) Spray down the inside of your big aluminum pan (13 X 9 or bigger).
2) Spray down the bottom side of a small aluminum pan (you'll see why).
3) Grab your glue concoction off the of the stove, and pour it evenly throughout the dry mix.
4) Spray a little cooking spray onto your wooden paddle, and begin stirring like a mad-man (or a mad-woman as I will not sexually discriminate against crazy cooking people).
If you feel that it's starting to harden up on you, that's because it is.  But you have your pan ready, right? Step 6: Dump the Mixture Into the Big Pan. <PIC> Dump the cereal mixture into your larger aluminum pan, and use the wooden spoon to work it all out of the mixing bowl.
Take your mixing bowl to the sink, and dump it into hot water.  Now.  I mean it.  It's sticky.  If possible, have a friend, spouse, or child clean that for you now.
 Step 7: Compact Your Concoction. <PIC> To give your bars that "commercially manufactured" texture, you need to press them into tight little bars.
With all your mess in that pan, grab the smaller aluminum pan (or a cookie sheet with cooking spray on the bottom) and push down with it.  Work the mixture into one side of the pan, and keep putting pressure on the stuff to force it flat.  In this process you can determine how "high" you want your bars to be in size (aim for an inch or so).
It will all ready be harding up on you as it cools. Step 8: Decorate Your Bars. <PIC> For the Martha Stewart types, get some white icing and create a stripe pattern across your bars.  Or don't.  That's a lot of sugar, and you don't really need it.Now all you have to do is leave it alone until it cools.  Most of the cereal bar recipes I have seen say to put it in the fridge to cool it.  I would suggest, leaving it sit out at room temperate for an hour or so.  The refrigerator will moisturize your cereal and make your bars stale.  Let them cool at room temperature and you will create crispy bars!If you just can't wait ... put them in the freezer for 15 minutes.  That might make them easier to cut.  leave them in for an hour, and that will make them impossible to cut. Step 9: Distribution. <PIC> It's likely that you will end up a few bars short while packaging them.  Especially if the kids are helping you!
Pull your bars out of the pan (they should come out easily in one big heap) and lay them onto a cutting board.  Get that big knife and start carving them up.  You don't have to be consistent if you don't want to.  You are aiming for something about 1 X 1 X 3 inches.  If you have trouble getting them out of the pan, use more cooking spray or grease next time.
Eat a couple, and find some way to store the rest of them.  I suggest sharing them with your family, friends, the work crowd, or whoever is around at the time.  You can wrap them in plastic.  You can put them in plastic containers.  You can sell them on the street corner.  You get the idea.
I hope you enjoy making and eating these.
Please share your recipe modifications!


Introduction: Zucchini Pizza. <PIC> Craving pizza, but don't want to even begin thinking about calories? Enjoy a dough less pizza, but don't sacrifice flavor. Try this fast and easy recipe and create an addition to your recipe book.  Step 1: Gather All Your Materials. <PIC> You will need the following materials:IngredientsZucchinisPAM cooking spray (canola or olive)Ragu Pizza SauceMozzarella Cheese Mini Pepperonis (can be found at Walmart)Pickles jalapeñosRed Bell Peppers SuppliesCutting boardKnifeSpoonCookie sheetAluminum foilOven mitt Step 2: Prepare Your Oven. <PIC> Preheat your oven at 350 degrees. Step 3: Wash All Fruits/Vegetables. <PIC> Ensure that all food and cooking supplies are clean prior to making or preparing the zucchini pizzas. Step 4: Preparing a Baking Sheet. <PIC> Completely cover a cookie sheet with aluminum foil and spray with PAM cooking spray. Step 5: Preparing the Food. <PIC> Cut both ends of a whole zucchini and then cut lengthwise as shown on the pictures. Step 6: Getting Ready to Bake. <PIC> Lay the zucchinis flat side down and bake for 10 minutes. Step 7: While the Zucchinis Are Baking..... <PIC> Get all your toppings ready. Dice/cut the bell pepper and pickled jalapeños while the zucchinis are baking during their initial 10 minutes. Remove the bell pepper seeds and cut into small pieces. Depending on whether you like spicy food or not, you can remove the jalapeño seeds. Step 8: Flip the Zucchinis Over. <PIC> After the zucchinis have baked at a temperature of 350 degrees for 10 minutes, remove them from the oven and flip over. Continue to bake for another 8-10 minutes.  Step 9: Adding the Toppings. <PIC> For the final steps, using a spoon spread Ragu pizza sauce all over the flat side of the zucchinis. Add mozzarella (for a healthier choice add very little cheese) on top of the Ragu sauce. Distribute 4-5 mini Pepperonis per zucchini. Place diced bell pepper on the zucchinis. Finally, add 1-2 slices of jalapeños.  Step 10: Bake for 5-10 Minutes at 350 Degrees.. <PIC> Place the baking sheet back in the oven for 10-15 minutes. Step 11: Enjoy Your Healthy Appetizer. <PIC> Serve and enjoy!


Introduction: Ketchup Quickly. Did you just dunk a basket of hand cut fries into the oil then realize that you don't have any 'sauce american'? Well you could make a basil aioli or you could take 20 to 30 minutes to make a good catsup substitute from canned tomato paste. Step 1: What You Need. Who are we kidding, if you've let yourself run out of a basic thing like ketchup, then you're not going to have tomato paste. But in the off chance you do, here's what you need to go with it: 12 oz tomato paste 1 1/4c distilled vinegar (I did a mix of distilled and white wine vinegar this time) 1/4c water 3/4c sugar 1 TB salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp red pepper 1/8 tsp allspice Options: Many, many options. Toss in whatever extras you want. Hot pepper powders, herbs, different vinegars, replace the water with beer or wine or bourbon. Do what you like. Mix all of the ingredients together. Whip it up with a whisk and transfer it to a pot on your stove. Step 2: Cook It. Bring up the mix to a light simmer and let it cook for 15 to 30 minutes (until it gets to your desired thickness). Stir every few minutes. Adjust the salt as needed. Step 3: Storage. Pour the cooled sauce into a clean glass jar or into a squeeze bottle. Like with any soup or sauce it'll taste better after a day or two as the salt and spices blend.


Introduction: Chicken Sinigang. <PIC>
          A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.
This recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.
Here's what I've settled on my must-haves for Sinigang: 		1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water
		Chicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)
		Daikon Radish slices
		Baby Spinach
		Asian Green Beans (the long, thing kind if I can find it)
		1/2 or 1/4 White Onion (if I have it)
		Lemon juice, and Lemon Pepper if I'm feeling spicy!
There's an order to putting the ingredients into the pot, just because things take a little longer to cook. First, you stir the Soup Base powder into the water, and set the stove to a high temperature. Next, add your sliced daikon radish, and green beans. I make sure to wash and peel my daikon before slicing, and snap my green beans into bite size pieces. I try to use chinese long green beans, but I can only get my hands on french green beans sometimes. The green beans make the soup smell a little awkward, my roommates say it smells like farts. Oh well!
Then, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!
If you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.


Introduction: Souper Simple, Souper Delicious Slow Cooker Enchilada Soup (That Really Is a ONE Pot Meal!). <PIC> Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says "one pot", but it really only means that it takes one pot to cook it in.  There are usually a lot of steps to prepping and just getting it ready that no longer make it a "one pot meal". This recipe really does mean one pot.  Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just "dumped" in the pot and left to cook on its own.
This is the perfect "in a rush, busy day, no time for cooking" meal that can satisfy a family or even a crowd!  Besides  being super easy, its super good! Step 1: Get Your Slow Cooker Out, Grab the Ingredient and Get Ready To.... Umm Just Kick Back and Wait for Dinner :). <PIC> This is what you will need for making this soup
1- 15 oz. can of black beans, rinsed and drained
1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)
1- 10 oz. package frozen whole kernel corn
1- 10 oz. can or RoTel tomato with green chiles
1/4 cup roasted red peppers diced into small pieces
1/2 cup black olives
1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)
1- 10 oz can of red enchilada sauce
1 1/2 cup milk
2 or 3 chicken boneless, skinless chicken breast uncooked
1/2 cup sour cream (plus extra for garnish)
1/2 cup shredded monterrey jack cheese (plus extra for garnish)
pinch of ground cumin
salt and pepper to taste
optional:
1 ripe avocado sliced
crushed tortilla chips
*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc. Step 2: Add Your Ingredients to Your Slow Cooker -. <PIC> In a small bowl, whisk together the enchilada sauce, the comino and the cream soup.  Slowly whisk in the milk.
Open the Black beans and rinse with water, drain - put them in the slow cooker
Open the RoTel and the Diced tomatoes - put them in the slow cooker
Place the frozen corn into the slow cooker
Add the olives and the roasted peppers to the slow cooker
Place the uncooked chicken breast over the top of the ingredients and pour the soup mix over the top.  Step 3: Cook on Low Heat for 6-8 Hours, or Medium Heat for 4-5 Hours, Until Chicken Is Cooked Completely Through. <PIC> Place the lid on the slow cooker, and turn onto low heat (or simmer depending on the model cooker you are using).  Do not stir the ingredients, just let them cook until the chicken is done completely.  I should easily flake apart when pressure is applied.
Move the cooked chicken into a small bowl and shred into small pieces with 2 forks.  Return the chicken to the cooker and stir the soup.   Step 4: Top Off and Finish the Soup. <PIC> Add the sour cream and cheese, stirring well to incorporate it into the soup.
If you want to cut out any extra calories you can omit this step, but the added dairy gives the soup a creamier, richer flavor.
Give your soup a taste and season with salt and pepper as desired.  The olives and cheese add some salt, so be sure not to add salt until these ingredients are in.   Step 5: Serve Up Your Soup! and Enjoy!!. <PIC> Serve hot topped with a but of shredded cheese, some extra olive slices, the sliced avocado and some crumbled corn tortilla chips.  The tortilla chips give a great texture to the soup with a little crunch!
On a cold day a nice hot bowl of soup can warm you from the inside out.  The hint of chile peppers adds another level of heat and the cooling sour cream and avocado keeps any spiciness under control.
This is one of my favorite "go to" recipes when I know I won't have the time or energy to cook at the end of a long day. I have taken several published recipes and incorporated them into one that I would not have to really do much to prepare, and not have to stand over a stove all day long watching it cook.  I hope you will try this, and that you enjoy it is much as we all do!


Introduction: Daddy's Vegetarian Pizza. <PIC> Here I would like to brief you about my DAD's Recipe of a very delicious Pizza that is really very simple to make but its taste lasts lifetime.This delicious Pizza gets ready in about 15-20 minutes. Don't forget to add this Delicious recipe to your favorites.. :-DI am making a vegetarian Pizza because I am a vegetarian.You would just love this Easy to make pizza. Step 1: PREPARATION. <PIC> YOU would need:Vegetables chopped in a fashion specified in the image.I have used Tomato(removing its juicy substance) ,Onion and Capsicum.(You can use bell peppers ,Broccoli Or Even Cottage Cheese).Mozzarella Cheese(You can mix Mozzarella cheese with cheddar cheese).Sauce to be spread on pizza base.I will tell how to make the sauce ahead.Herbs like Oregano.As this ends our preparation,its time to make the mariana sauce with a slight that is spread on the pizza base. To make the sauce you would need:Tomato ketchupOregano and Red pepper powderSalt Take tomato ketchup in a bowl.Add Oregano and a little Red pepper powder to the ketchup and mix it well. Add a pinch of salt and mix well.Now take the sauce and spread it over the Pizza base as in the image.Take the Vegetables and spread them, over the pizza base. Again you need to sprinkle some salt over the vegetables if you are not using cheddar cheese with mozzarella cheese. Its now the best part of whole pizza making.Grate the cheese over the pizza.Use as much as you want to :-D Now if you want some decoration over your pizza,use some chopped black olives over the cheese. Step 2: Baking THE Super Delicious Pizzza !. <PIC> Preheat the oven at 250°C for 5 minutes.Take your Pizza and keep it in the oven at 250°C for 10-15 Minutes. By the time Pizza bakes you need to check if the base of pizza isn't on FIRE(I mean it doesn't turn black).  You can spread Oregano over the cheese on a pizza to bring a "herbous" smell. Clean your area by the time it bakes completely because it is well said"Cleanliness is next to Godliness".TIP:By the time pizza bakes you can take some butter and spread it over the pizza by taking it out of the oven for a minute. Step 3: CUT THE PIZZA LIKE a PRO !. <PIC> Now as the pizza is ready, cut it into pieces and Serve hot .I used My homemade oregano in the Pizza in my last image. Hope that helps!BE HAPPY And Enjoy time EATING PIZZA !THANK YOU


Introduction: Portrait Cookies. <PIC> The most personalized cookie on the planet : the Portrait Cookie.  Using a person's silhouette, you can create a timeless treasure for all to enjoy - a likeness they can eat!
Whether you're feeling nostalgic or vengeful, nothing can lift the spirits like eating a cookie in the shape of someone's face.  It's impossible not to take some pleasure out of the methodical munching of a sweet treat that harkens back to the last time you bit the head off an animal cracker, or devoured your chocolate bunny ears-first.  Where will you start?  The nose?  The chin?  Or go for the eyes?  Make up a dozen and have fun decorating them with crazy expressions!  Let the fun begin.
This project is made super simple by the aid of an Epilog laser cutter.  But if you're sadly lacking one of these, you could try using j_l_larson's technique using sheet metal and a little patience. Step 1: Obtain Silhouette. <PIC> For the following example. we used the light from a projector and took a photo of the shadow it cast on a blank wall.
You could also shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.
I made cookie cutters of myself, my brother and my fiance.  Even though my brother and I don't live in the same state, it was easy for him to email me a photo of his silhouette! Step 2: Convert Silhouette Into .eps File. <PIC>
          I used Adobe Illustrator to complete this step.  This was really my first use of Illustrator, oh, probably ever.  I'm sure there are simpler ways to achieve what I did, but I'll walk you through my clumsy trial and error process.  I attempted to screen capture whatever step I was on, and hope the picture notes I made will help to illustrate what steps I was taking at each turn.
What we need to do is:
Place the Image in a new documentLive trace the shadowExpand the tracing into separate segments so you can clean up the imageRemove unwanted elementsOffset path to create a second tracing (to create an inner and outer edge to your cookie cutter)Fix any crazy weirdness that happens from the path being offset (though I'm sure this won't happen to you)Save as a .eps file for the laser cutter
The following images below depict this process.  For more information, check the yellow text boxes on each image for details. Step 3: Bring Out the Lasers. <PIC> I used the Epilog to cut 3/8" acrylic.  I tested a bunch of different thicknesses of acrylic (according to what we had lying around), and widths of the edge of the design.  I can't say I ever felt completely content with my experiment, but I did manage to achieve the end goal of making an effective cookie cutter.
Below are some images of cutting other shapes I was practicing with.  Teeny tiny cutters, perfect for the top crust of a Pie-in-a-Jar! Step 4: Make Cookies!!!!. <PIC> The best way I could think to feature these unique shapes was to make a firm sugar cookie topped with fondant cut from the same cutter.  When the cookies are baked, they spread a little, and the fondant shape sits perfectly on top!
This is a great surprise for parents and friends.  Who knew eating someone's face would be so fun?


Introduction: Bacon Pancake Poppers. <PIC> These are at deep fried bite of bacon heaven, and great finger food for breakfast (or any other meal). They are a lot more light and fluffy than you might think.You get the nice sweet fluffy batter coating with the salty bacony crunch! Step 1: You Will Need.... <PIC>
          -Bacon (of course) 	This batch of pancake batter will make approximately sixteen half slices of bacon.
	For the batter...
		1 egg
		1 cup flour
		3/4 cup milk
		2 tablespoons vegetable or canola oil
		2 tablespoons sugar
		1 tablespoon baking powder
		1/2 teaspoon salt
Don't worry about having extra batter, it makes a great funnel cake. 		jelly (optional)
	My mom loves bacon and jelly, so when I make them for her I insert jelly.
You also need... 		a deep fryer (or just a sauce pan)
		canola (or other oil) for deep frying
		skewers
		a cookie sheet Step 2: The Bacon. <PIC> Main ingredient, BACON!
Begin by preheating your oven to 375o
Cut eight slices of bacon (or however many your making) in half.
Next, roll and stick on the skewer. You don't want them touching because they don't cook evenly if they are touching.
Put them in the oven for 30-45 minutes, turning them over about every 15 minutes. If the pan is over flowing with grease, take it out and pour off the excess grease.
When the bacon is done remove from skewers. Step 3: The Pancake. <PIC>
          Beat the egg until it is fluffy.
Add other ingredients, and stir until smooth.
		1 egg
		1 cup flour
		 3/4 cup milk
		 2 tablespoons vegetable or canola oil
		 2 tablespoons sugar
		 1 tablespoon baking powder
		 1/2 teaspoon salt Step 4: Jelly (Optional). <PIC> This is something generally only add if I'm making these for someone who loves bacon with jelly (like my mom).
To add jelly simply remove bacon from skewer and unroll. Then, put a small spoonful of jelly in and roll back up.
Or, if jelly isn't your thing, you could always experiment to find your own favorite fillings.
---After thought---
On this instructables' comment board, Dartssnake suggested using a pastry bag to fill the bacon so that you don't have to roll and re-roll. This should help the bacon maintain it's round shape. Step 5: Deep Frying. <PIC> Take the bacon bites, and dip into the pancake batter.
Next, with oil at about 335o, drop bacon with batter into the oil.
Allow to cook until golden.
If you have extra batter, you can just drizzle it into the oil and allow to cook until golden. Then, remove from the oil, and sprinkle with powdered sugar. You have just created a funnel cake. Step 6: Enjoy!. <PIC> I enjoy dipping these bacony bites in my favorite maple syrup, but the jelly filled ones I eat plain. These aren't just breakfast food! They taste good any time of day.


Introduction: Whole Chuck. <PIC> Whole Chuck is one BBQ Cook that will really fill all your family up. Its a cheaper meat than Steaks of expensive cuts.


Introduction: Peanut Butter Nutella Banana Protein Shake. <PIC>  Step 1: Ingredients . <PIC> 1 heaping tbls of peanut butter* see pic 1 tbls nutella 1/2-1 banana ( i prefer 1/2) (optional) 1 tbls coco powder 1 tbls protein powder3-4 cubes ice ( this is what i use u can use more if u like it that way)2 cups milk  Step 2: Put It All Together . <PIC> Put all of your ingredients together in a blender     Step 3: Blend!. <PIC>  Step 4: Enjoy!. <PIC> I hope you like this instructable please comment and like this!


Introduction: Red Raspberry Coulis. <PIC>
          The perfect sauce for any chocolatey delight, raspberry sauce is easy to make and looks gorgeous too! In addition, leftover (and well-chilled) coulis can be stirred into lemonade or iced tea (yum!).
You'll Need. . .Software:
		12 ounce bag frozen raspberries
		Approximately 1/3 cup water
		Approximately 1/4 cup sugar (add more or less to taste)
		(optional) Alcohol of your choiceHardware:
		Sauce pot
		Spoon or other stirring implement
		Cheesecloth or small sieve
		Add berries, water, and sugar to pot
		Cook over medium low heat until the berries fall apart (if it becomes too thick/dry, add more water)
		Add sugar to taste
		Pass through cheesecloth or sieve to strain away seeds
		If the resulting liquid is too thin, return to the sauce pot and cook over low heat until it thickens to the desired consistency (should be similar to maple syrup)
		Allow to cool slightly
		Enjoy with chocolate yumminess or over ice cream!


Introduction: Purple Punch. <PIC> Once in a while I held a party. In one of the parties, I surprised my guests with something. It was the purple punch concoction.Here is the recipe to make the drink. Step 1: Ingredients. <PIC> IngredientsStrawberry flavored sodaClear colored soda (e.g. ice cream soda)Blue food coloringLemonToolsKitchen knifeLemon pressGlassSpoon (forget to add in the picture)Ice cube tray Step 2: The Red. <PIC> Firstly, I fill the ice cube tray with the strawberry flavored soda. Step 3: The Blue. <PIC> Secondly, I cut the lemon in half and squeeze it on the lemon press.Then, I add it into the premix blue colored water (I'm busy cleaning my fingers from the the blue coloring that I forgot to take a picture making it).I fill the ice cube tray with the blue mixture.I put both tray (red and blue) in the freezer. Step 4: The Freeze. <PIC> About a least an hour in the freezer, I take out the ice. Step 5: The Purple Punch. <PIC> I put some clear color soda in a glass. Then, I add a couple of red and blue ice cubes. If I drink initially it will taste the clear color soda (e.g. the ice cream soda taste). If I let the red ices melt for a while, it will start to taste like strawberry. The red and blue colors start to mix and gradually turn the concoction into purple. And if the blue ices melt, the sourness of the lemon will sure give a punch!Here's the PURPLE PUNCH drink!Please don't forget to vote for me.


Introduction: Cheeseburger Soup. <PIC>
          While watching an episode of Diners, Drive-Ins, and Dives, I heard about a somewhat bizarre dish called "Cheeseburger Soup", and after hearing customers rave about it, I felt slightly more confident in my curiosity to make something with such a name. Let me tell you that it's weird and wonderful at the same time. And it's super simple! All you need is:    1.5 lbs ground beef     1 onion (diced)     1 can of diced tomatoes (12 oz)     2 cans of condensed cheese soup     2 cans worth of milk     Shredded cabbage Note:  I used one can of regular cheese soup and one can of nacho cheese soup.Note:  While I'm using shredded cabbage because there aren't enough recipes with it, please feel free to use shredded chard, kale, fresh spinach, etc.  Basically anything that'll maintain some crunch when hot. Step 1: Cook Onion and Beef. <PIC> Cook onion and brown beef. Drain off any excess grease. Step 2: Tomatoes. <PIC> Drain can of tomatoes and add to the pot. Step 3: Cheese. <PIC> Add both cans of condensed cheese soup and thin with equal amounts of milk.  Alternatively, you can use Velveeta and milk. Keep on the burner until bubbling hot. Serve in bowls and top with fresh shredded cabbage as shown in the intro.


Introduction: Slavink. <PIC> We are going to make a typical dutch meat recipe, called slavink. When you are finished you will have a  delicious meat product for the grill, cookingpan or bbq. Enjoy! Step 1: First the Meat. <PIC> You can use any kind of ground meat for this. But the in this original recipe we use half and half meat. This half and half meat contains 50% beef and 50% pork. For one Slavink you can use between the 80grm-100grm half and half meat. Step 2: Fatback. <PIC> For the shell of the slavink we will use fatback from the belly of a pork. Use one for each slavink. Step 3: Flavour. <PIC> To add some extra flavor to our slavink we made a spicemix of pepper, nutmeg, ginger and bread crumbs. Step 4: Grap Your Meat!. <PIC> Take with your hands or with a spoon, 80-100grm meet and roll this between your hands. Step 5: Combine the Meat With the Fatback. <PIC> Lay your rolled up meat on the fatback, make sure that your meat roll isn't to wide for the fatback. Step 6: Lets Get Rolli'n. <PIC> roll the fatback around the meat, make sure it is rolled up tight. Step 7: Dip It. <PIC> Dip the outer ends of the slavink in the spicemix. Step 8: Almost Finished. <PIC> your slavink is finished, but still you can't eat it raw. So you have to bake it, grill it in the oven or bbq. Bake or grill your slavink for 10min. If you don't want that your slavink contains a lot of fat from the fatback. Make use of the oven or bbq en make sure that the fat can drip away. This will make your salvink dry and crispy, but fat and juice taste also good! It's up to you to decide!! Enjoy.


Introduction: Buffalo Chicken Pizza. <PIC> I live in Western New York, where chicken wings and fingers are probably our most popular "local" food. Plenty of pizza places around here sell chicken finger pizza and it is super tasty. I figured that people in other areas of the country/world may have never even heard of chicken finger pizza, so I thought it would be a good addition to the many pizzas on Instructables.
If you like chicken wings, spicy food, and/or pizza, then you'll like this pizza. You can adjust the heat of the chicken to your liking even if you aren't a huge fan of spicy.
I used a pizza stone so my instructions will be for a pizza stone, but I will include extra instructions for using a pizza pan or cookie sheet. I also let the pizza rise after putting it together. This is optional and will make for a fluffier pizza. Step 1: Gather the Ingredients. <PIC> To start, let's gather the things that we'll need.
Supplies:
- Pizza pan and/or stone. If you use a stone, you will need something (like a pizza peel or cookie sheet) to prepare the pizza on while the stone preheats.
- Pizza cutter. Well unless you're just going to eat the whole thing ;)
- Cutting board and knife - for cutting the chicken
- Spoon - for spreading the bleu cheese
- Various bowls for mixing up hot sauce
- Plate to heat up the chicken fingers on
Ingredients
- Pizza dough. The Tops (grocery store) near us makes pizzas to order and you can buy just the dough. I'm sure you can probably find Instructables about making dough from scratch, but I'm not very good with yeast. You might be able to find frozen dough (but you would want it raw!) or as an alternative, a loaf of frozen bread dough could work (although it wouldn't be as good).
- Corn Meal. You could possibly use flour in place of this, but corn meal is best for keeping the dough from sticking to the pan. If you don't have any and you aren't using a pizza stone, pan spray could suffice.
- Hot sauce. I used Original Anchor Bar Wing Sauce because that's what we had in the house. Anchor Bar is where chicken wings originated, so it's pretty good. They have many levels of hotness and I will explain how to adjust hotness to your liking. You will need about 1/4 - 1/2 cup.
- Some kind of breaded chicken. We happened to have chicken fingers in the freezer, so I used those. You could also use chicken finger leftovers or even make your own from scratch. But note, the chicken needs to be fully cooked before it goes on the pizza! I used 3 small chicken fingers and I had a little bit leftover.
- Bleu Cheese Dressing. Any kind will work, I just used a store brand. You only need about 2-3 tbsp.
- Mozzarella Cheese. Any type of shredded will work. You'll need about a cup or maybe some more depending on if you like lots of cheese.
- Butter (optional). Can be used to tone down the hot sauce. You can also use cayenne pepper to heat it up, Step 2: Preheat the Oven. <PIC> If you are using a pizza stone, put it in now (whether or not you're letting the dough rise). It must be put in the oven before the oven is heated.
If you aren't going to wait and let the pizza rise after preparation, now is the time to preheat the oven to 450. I'm not preheating it yet. Step 3: Prepare the Dough. <PIC> 1. Cover the pan with cornmeal. If you don't have cornmeal, use cooking spray. I am using the bottom of the pizza pan so that I can move it to the pizza stone more easily. If you're using just a pizza pan or a cookie sheet, put the dough inside the pan.
2. Grab the dough and stretch it in the air. Use gravity to help you stretch the dough. Try to get the dough close to the size that you need. You will probably start to get some thinner parts - try not to stretch anywhere you can see light through already because you might get a hole.
3. Plop it down onto your pan.
4. Stretch it out to the pizza shape you need. If you're using a pizza pan, go to the edges. If you just have a cookie sheet, make a pizza sized circle.
5. Put this to the side while we prepare the chicken. Step 4: Prepare the Chicken. <PIC> 1. Put your chicken on a plate and microwave according to directions on the package
2. Cut up the chicken into bite-sized pieces. Somewhere around 1/4"-1/2" pieces
3. If your hot sauce is too hot, melt some butter in a bowl in the microwave. I did about 1.5 tbsp
4. Put the hot sauce in a bowl (if you're adding butter or cayenne).
5. Mix in butter to calm the hot sauce down or add cayenne to heat it up. Keep in mind that there is bleu cheese on the pizza and with the bread, you get a nice combination of hotness with cooling elements, so you can probably handle it a bit hotter than you'd think.
6. Pour the hot sauce mixture on the chicken pieces.
7. Mix up the chicken with your hand.
Put the mixture aside until we're ready. Step 5: Put the Pizza Together. <PIC> 1. Make a claw with your hand and poke around the dough with your nails. If you have a pizza dock, you can use it, but I don't think many people even know what that is. You're basically trying to prevent giant bubbles from forming when you cook (you'll still get some)
2. Add the bleu cheese. You'll need about 2-3 tbsp.
3. Spread out the bleu cheese with the back of a spoon. You'll want it as thin as you can get it, you don't need very much.
4. Spread it to the edges, leave some crust. You can determine how much crust you want. I do about 1" because I like crust.
5. Sprinkle about 1 cup of mozzarella on top of the bleu cheese. You'll want it to be spread evenly. You should still see some bleu cheese through the spaces in the mozzarella. Make sure to go all of the way to the edges/crust.
6. Add the chicken pieces that we prepped earlier. You'll want them evenly spaced, try not to have any touching. Step 6: Let It Rise (optional). If you like your pizza fluffier, you'll want to let the pizza sit for about a half hour. This will let the dough rise a little bit more before you cook it. If you're opting to do this, preheat the oven to 450 degrees so that you can put it in in 30 minutes (I usually preheat for 10 minutes, so 20 minutes from now...)
If you aren't letting the pizza rise, your oven should already be preheated and you can go to the next step. Step 7: Bake Your Pizza. <PIC> If you're using a pizza pan or cookie sheet:
Just put the pizza directly in the oven on your pan. It tends to cook best on the lowest rack.
If you're using a pizza stone:
First, make sure that your pizza isn't stuck to your pan - lift up around the edges and add cornmeal as necessary. Then your pizza should (hopefully) slide right off onto the pizza stone. I still haven't mastered this and I'm sure it would be better if I had a pizza peel, but I don't :( I wound up lifting the whole pizza up and onto the stone and then rearranging the chicken back to where it belonged.
Bake for about 20 minutes. I like to turn the whole thing around about 1/2 way through because my oven is very uneven (check out the picture) and cooks faster in the back. You want the crust to be golden brown. As with most breads, if you tap on the crust, it should sound hollow when it's done. Step 8: Cut, Serve, and Eat!. <PIC> Once your pizza is a nice golden brown, remove it from the oven.
Cut it into slices with a pizza cutter (I like to do 8 because it's easy to make them even)
Eat the pizza. Be prepared to go back for seconds ;)


Introduction: Coconut Chatny. <PIC> We use coconut in almost every dish. as living near coastal area in India, I always have plenty of coconut for food.Here I am going to explain simple coconut recipe which can be utilize in sandwich or as dipping for fried things    Step 1: Ingredients. <PIC> 1. coconut dry or fresh 2. Black pepper3. White sesame seeds4. red chilly powder5. Garlic cloves6. Salt  Step 2: Type 1 : Fresh Chatny. <PIC> Take fresh coconut and grate it.as per your choice add garlic + green chilly + ginger + saltprocess everything in mixer-grinder.add some water if required.Fresh chatny taste well but don't have shelf life more than one day.we can easily store it in refrigerator but taste is degrade after time.If you want to store chatny in fridge then don't add salt in it. add salt when you want to use it.   Step 3: Type 2 : Dry Chatny. <PIC> For dry chatny1. roast sesame seeds.2. roast and grind black pepper3. Cut dried coconut4. Add every thing- coconut +pepper + sesame seeds + red chilly powder + garlic clove + salt5. grind it in mixer or grinder.It also taste well and have shelf life of 01 month without fridge.Last picture is typical Indian Dish contain chapati, dry vegetable (potato), vegetable curry, dry chatny, fresh chatny,  only rice is missing here.


Introduction: Pacman Fun Snack: Use Up That Candy. <PIC> We made these at work once as an activity for our Game Week. The kids had a blast making these and mostly just eating all the candy. This is also a great way to use some of that Easter candy that is on the way really soon.
btw, these have a very interesting flavor....lol
You will need:
Graham crackers
frosting or cream cheese spread
nerds
twizzlers pull n peel
Dots
sweet tarts
knife or tooth pick
pacman board image
  Step 1: Make the Board and Maze. <PIC> Start by getting 2 graham crackers.
Put frosting on the edge down one of the longer sides of one cracker (see photo)
Push the two crackers together
spread frosting over the seam
spread frosting over both crackers
Now peel apart one whole twizzler
Use the pacman board image as a reference to recreate the board layout
do this by ripping off pieces of the twizzler and pressing them into the frosting Step 2: The Players. <PIC> Now get out the sweettarts.
They are a little too big for the maze so just bite off the egdes to make them smaller
place them in the maze where the power up munchies go
To make the ghosts and pacman:
Get out the DOTS
cut off a sliver
cut out the shape of the ghost by cutting off the bottom about half way up and then cut out 2 triangle wedges to make the leg things
Cut out pacman by cutting out a circle and then cutting out one triangle wedge for the mouth
Press them into the frosting
Use a little frosting to give the ghosts eyes Step 3: The Munchies. <PIC> Now all thats left to do is to add some nerds for the munchie dots
It would prolly look better if you used just one color of nerds, but who has the patience for that??
Now you can eat it if you wish. Or just show it off. Or whatever.


Introduction: Orange Peel-Lined Chocolate Cupcakes. <PIC> Hey guys! This is a spin off of the classic campfire cake that you would wrap in tinfoil and throw into the campfire to bake. It's a super easy, super delicious chocolate cupcake with an orange peel as the cupcake liner. These cupcakes will be an autumn treat that everyone will enjoy! Step 1: Gathering the Ingredients and Equipment. <PIC> To make the cupcakes you will need:
- 1 box of chocolate cake mix, or your own recipe for chocolate cake mix
- the ingredients for your recipe, or according to your cake box
- 12 oranges
- 1 wooden spoon
- 1 smaller, metal spoon
- 1 ladle
- 1 knife
- a cutting board
- 2 bowls, 1 large and 1 medium
- 2 cupcake pans
To make the frosting you will need:
- 2 tbsp of softened butter
- 4 cups of powdered sugar
- 1 tsp of vanilla
- 4 tbsp of milk
- 1 medium mixing bowl
- an electric mixer
- a sifter
- a spatula
- plastic wrap Step 2: Mixing the Batter. <PIC> Mix together the box of cake mix with the appropriate ingredients, or prepare your own recipe as you normally would in your large mixing bowl. I used a mix from the store because it was a lot faster and easier. Set aside. Step 3: Slice 'N' Scoop. <PIC> Take the oranges and, using your knife and cutting board, cut each in half so that you now have 24 orange halves. Then, take your metal spoon and scoop the flesh out of the peel. Place the fruit of the orange in one of your medium-size bowls and set aside. Step 4: No More Boring Liners!. <PIC> Now, take your cupcake pans and place each orange peel inside each cupcake hole as though you were lining the pan with normal, boring paper liners :). If any of the peels are too large, cut a line down from the edge of the peel to the bottom of the peel and overlap the two edges when you put them in the holes. The great thing about using the orange peels is that when the cakes bake, some of the orange flavor will be transferred into the cupcake. This helps keep it moist, but it also makes it taste delicious! Step 5: Fill 'Er Up!. <PIC> Take the bowl of batter and, using your ladle, fill the peels with the chocolate batter. I filled each liner with about one ladle-full of batter. Place them in the oven at the appropriate temperature for the appropriate amount of time.  Step 6: The Icing on the Cake. <PIC> Take your last medium mixing bowl and place the softened butter in it. Beat only for a few seconds with the electric mixer. Now, take your powdered sugar and sift, obviously using your sifter, into the bowl. Sifting the sugar helps make the frosting nice and smooth with no lumps or grainy texture. Add the vanilla and milk, and mix (on a low speed!) until all ingredients are incorporated. Cover with plastic wrap and place in the fridge until cupcakes are out of the oven and completely cooled. Step 7: Frosting Cupcakes. <PIC> After the cakes have come out of the oven and have completely cooled, take your icing out of the refrigerator and, using your spatula, frost each cupcake. Another option is to pipe the frosting on like I did. For a quick garnish, I sprinkled some orange zest on the top. If you want, take some of the white vanilla frosting and dye it fun fall colors to make the cupcakes interesting. Well, after you frost, you're done! I hope you love yummy cakes these as much as I do!


Introduction: Gluten Free Nutella Rice Krispie Treats. <PIC> Everyone loves Nutella, so why not make a yummy Gluten Free Nutella Rice Krispie treat! Step 1: Ingredients. <PIC> You will need: -Gluten Free Rice Krispie cereal -Nutella -Butter -Marshmellows   Step 2: Step 1. <PIC> You first need to heat 2 tablespoons of butter until it melts. Step 3: Step 2. <PIC> Once the butter has melted, you add 1 1/2 cup of small marshmellows. Step 4: . <PIC> Wait for the mashmellows to melt. Step 5: Step 3. <PIC> Once the marshmellows have melted, you add 2 tablespoons of nutella and mix in with the melted marshmellows. Step 6: Step 5. <PIC> When Nutella is all mixed in with the melted marshmellows, you then add 2 cups or more, depending on how big you want the batch, of Gluten Free Rice Krispie cereal. Step 7: Step 6. <PIC> Once the cereal is poured, mix the melted marshmellows/Nutella and Rice Krispie cereal together. Step 8: Step 7. <PIC> After you complete Step 7, you then place Rice Krispie cereal mixture on a cookie sheet. As soon as it cools shape it into a square. Step 9: . <PIC> Cut into squares, as shown above, or shape them into balls, cut them out with cookie cutters, make your own invention! Happy baking and enjoy these yummy treats!


Introduction: Kabobs With Homemade Dressing. <PIC>  Step 1: Ingredients. <PIC> -Mozzarella Balls-Cherry Tomatoes-Honey-Balsamic Vinigar-Extra Virgin Olive Oil-Basil-Toothpicks Step 2: Making the Dressing. <PIC> Mix a quarter cup of extra virgin olive oil, a quarter cup of balsamic vinegar, & a tablespoon of honey together for the dressing. Step 3: Cut Them Up. <PIC> Cut the tomatoes and mozzarella balls in half, and tear up the basil leaves (not to much). Step 4: Shove It on a Stick. <PIC> Put the ingredients on the stick in the order tomato slice, mozzarella slice, basil piece, tomato slice. Then dunk it in dressing. Step 5: Eat. <PIC> Eat them and enjoy!


Introduction: 1950's Sweet Corn Relish. <PIC> When you think about corn relish, you probably think “that’s so 1950s summertime picnic.” Well, at least that’s what I think. But retro food is making a big comeback. After all, canning and preserving is quite an old school trait in and of itself—and one that I’ve grown to love dearly.
This sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!
Want to see more canning recipes? Check out my blog Handjobs (For the Home) Step 1: Gathering Your Ingredients. <PIC> What You'll Need:
1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
3/4 teaspoon ground turmericMakes 6 half pint jarsRecipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It
If you are canning this recipe, begin by sterilizing your jars in a hot water bath canner. Step 2: Caramelizing the Red Peppers. <PIC> Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Step 3: More Veggie Cooking + Brine Boiling. <PIC> Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.
For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved. Step 4: Packing in the Goods. <PIC> Pack your corn mixture into your jars until it reaches about ¾ inch of headspace. Cover with preserving liquid until it reaches ¼ inch headspace, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.
If you decide not to can this recipe, you can fridge it for up to 6 months!
Happy relishing!


Introduction: Crummy or Crumby?. <PIC> What do you do with old bread? You know you have a loaf kicking around that's too old to eat, but not a moldy brick yet. There are lots of things to do with it actually and I won't insult your intelligence by listing them. I choose to experiment with making bread crumbs from old loaves I'd tucked away in the freezer. Still frozen. And it worked quite well. Step 1: Frozen Oldie. <PIC> Take your past-its-prime loaf and pack it away in a freezer for a day or two. Pull that sucker out get to work with a box grater. I suppose you have cut the loaf up before freezing it so you could use a food processor or other grinder device. Heh . . . wimps. Step 2: From Pale to Blond. <PIC> Those fresh grated bits looked like . . . I don't know . . . the chunky dust you have left over after doing some serious drywall work. To make this sad excuse for bread crumbs needed some help. I tossed it into a nonstick pan over high heat and tossed it until it was browned and lovely. I suppose you could do this on a sheet pan in the oven at about 400F degrees too. It took a while to do this because of the moisture of the bread crumbs. Ten minutes at most, but you had to drive away the moisture in the bread and the condensation that formed because it was so cold. Step 3: Store It. <PIC> I keep my bread crumbs in plastic bags or plastic containers. I also stash them in the back of the refrigerator. They keep practically forever. If you get them out and they seem lackluster give them another round of heat on the stove or oven.Get thee hence and go coat and fry things!


Introduction: Sev Puri (Indian Snack). <PIC> The very famous Indian snack which is loved due to the blend of tastes and raw veggies, the crisp puris and yummy chutneys..dressed with namkeen..enjoy. Step 1: Ingredients. <PIC> 1. The puri (you can get in any Indian store)2. Raw veggies like onions, mango, potato , corriander,etc.3. Chutneys / Sauce like chilly sauce, sweet and sour, etc.Now go ahead.... Step 2: Plate It .... <PIC> put the puris and now add mashed potatoes.. Step 3: Make It Sourryyy. <PIC> add raw mango, and onions chopped. Step 4: Yumm It.. With Sauces. <PIC> add the saucesss.... Step 5: Dress It Again... <PIC> more saucesss... Step 6: Eat.... <PIC> serve it with namkeen.. generally called sev.hence it is sev puri .Enjoy the Indian Delicacy..


Introduction: Chicken Hot Wing Roll-Up. <PIC> Savory, spicy, rich, gooey goodness.  Buffalo Chicken meat and blue cheese wrapped up in sharp cheddar cheese dough.  Topped with hot sauce and melted blue cheese.  Keep a roll in the fridge to slice, cook and enjoy right out of the oven at game time. Step 1: Ingredients. <PIC> Here is the ingredient list.
1 lb Ground chicken breast
2Cups of shredded sharp cheddar cheese
1-1 1/2 Cups of Chicken wing hot sauce of any kind
1 TBCornstarch
1 1/2 Cups White flour
1 1/2 tsp Baking Powder
1/4 tsp of Spices to kick up heat if needed.  (chipotle, cayenne, ancho chili power, paprika, smoked paprika) Step 2: Prepare Chicken Meat. <PIC> One pound of ground chicken.  You can buy chicken ground up already.  Or you can buy chicken breast and grind them yourselves.  Before we had the Kitchen Aid meat grinder we used a food processor.  Any of the options work fine for the recipe.  I like the meat grinder texture the best. Step 3: Cook the Buffalo Chicken Filling. <PIC> put the raw chicken in a pan.
Add 4 TB butter
1 cup of hot sauce
1/2 tsp salt
Put water in the pan to fill to about an inch below the level of the ground chicken (see picture)
Cook on medium high heat. Stir frequently to keep the chicken in small pieces.
Let it simmer until most of the water has gone.
Take 2 TB of cornstarch and dissolve in a small amount of water.  Stir this into the chicken mixture to thicken up the remaining fluid.  You should end up with nearly a sloppy Joe consistently (see picture) Step 4: Make the Dough. <PIC> In a mixer bowl combine:
4 TB softened butter
1 1/2 cups of flour
1 1/2 tsp salt
2 Cups shredded sharp cheddar cheese
1/4- 1/2 tsp of whatever hot spices you desire.  We used chipotle, cayenne and smoked paprika.
Mix these ingredients together until the butter is broken up into fine pieces.  It should be dry and not sticky at this point. (see picture)
While the mixer is running slowly add 1/2 Cup of hot sauce until the dough forms a ball.  (see Picture) Step 5: Roll Out the Dough. <PIC> Form the dough into a ball.
Compress between two pieces of parchment paper*.
Roll dough to around 1/8 inch thick.
I prefer rolling things out on parchment as opposed to wax paper.  It seems more study. Step 6: Layer on the Fillings. <PIC> Remove the upper layer of parchment paper.*
Spread the ground chicken mixture evenly over the entire surface of the dough.
Then sprinkle blue cheese evenly.
*if the paper is too sticky on the dough, put it in the refrigerator to harden up a bit. Step 7: Roll and Slice. <PIC> Carefully begin to pinwheel/roll the dough and filling into a log.  Start on one of the long sides of the oblong rolled dough.
Chill until it can be cut without squashing the slices...about an hour.
Slice about 1/2- 3/4 inches thick and place on a parchment paper lined cooking tray. Step 8: Final Toppings. <PIC> Top each slice with a drizzle of hot sauce and blue cheese crumbles.
Place in the oven at 400 degrees for 15-20 minutes or when ever the dough browns and the moisture has finished bubbling in the filling. Step 9: . <PIC> Remove from the oven.  Let them cool on a pan a few minutes before transfer onto a cooling rack.  They are very crumbly before they cool a little bit. Step 10: Enjoy!. <PIC> Serve with ranch, blue cheese or your favorite dip.


Introduction: Carols Cookies. <PIC> These cookies are based off of ones that carol made in the walking dead. If you don't know the show you should watch it it's great. Okey in this instructable I am going to provide detailed step by step instructions , so the cookies will come out just right! Step 1: The Ingredients . <PIC> 1/4 cup apple sauce 1/4 cup brown sugar 1/4 cup white sugar1/4 cup chocolate chip cookies (melted)1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 cup shortening 1/4 teaspoon vanilla extract1 cup of flourAnd a pinch of salt Step 2: Oven. Go ahead and preheat the oven to 350 degrees Fahrenheit  Step 3: Mixing. <PIC> Now in a large bowl mix applesauce, shortening, and brown and white sugar. Mix this until fully combined . Once this is combined mix in flour, salt, baking powder and soda, and the vanilla . When this is fully mixed it should be doughy. It may look a little strange but don't worry  Step 4: Chocolate . <PIC> Go ahead and melt the chocolate, I did it in the microwave but it turned out a little bad . So I recommend using the double boiler method . Finally completely mix that in Step 5: Baking. <PIC> To complete this you have to place golf ball sized globs about 2-3 inches apart. Then place it in the oven for 11-13 minutes and your done.


Introduction: Creamy Potato & Ham Salad. <PIC> This simple dish made with boiled potatoes is ideal for parties, picnics, barbecues and family gatherings.Read more ...Enjoy our easy recipes!Visit our website:            www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. <PIC> 500 g (1 lb) Potatoes2 Carrots1 Onion4 Medium Eggs1 Can of Peas (200 g/0.45 lb)250 g (½ lb) Ham200 g (0.45 lb) Gherkins250 g (½ lb) Mayonnaise350 g (¾ lb) Sour CreamSalt & Pepper to Taste Step 2: Directions:. <PIC> 1. Hard boil the eggs.2. Meanwhile wash and peel potatoes and carrots. Place them in a pot of salted boiling water, reduce the heat to low-medium and cook until soft. Once the eggs and vegetables are cooked, drain the water and let them cool completely.3. Now dice the potatoes and carrots. Finely chop the onion, gherkins and eggs.4. Mix everything in a large bowl, add sour cream and mayonnaise. Season with salt and pepper and mix until well combined.5. Refrigerate at least an hour before serving (for the best taste let it sit in your fridge overnight).6. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. <PIC> ► Website:  www.happyfoodstube.com► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Pinterest:  https://www.pinterest.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Vegan Spicy  Ramen Noodles. <PIC> Don't be fooled by the egg (it's an optional garnish!) - this kickass Ramen bowl is completely Vegan and is just as awesome as it's meaty-counterpart!Don't believe me? Try it!And if you liked this instructable, please vote for it in the Vegan Food contest! Thanks!  Step 1: Make the Dashi Stock. <PIC> While traditional Dashi involves some element of fish in it, for our vegan version, we’ll be invoking the Umami flavour through Kombu (kelp) and dried Shiitake Mushrooms. Here is your basic Vegan Dashi Stock – the base of oh-so-many things! Smells like death (not kidding!), but makes up with the umami flavour!You will need:- 2 dried Shiitake mushrooms, sliced- 2 'knots' of kombu (dried seaweed / kelp)- 1 1/2 c water, room temperatureMethod:- Soak Mushroom and Seaweed in water for half hour.- Transfer to a pan and simmer (do not boil!)- Strain and reserve the liquid. Discard the seaweed, but you may save the mushrooms as garnish for later.  Step 2: Make the Broth. <PIC> The Japanese say that a good Ramen is judged not by the noodles, but by the broth. There are so many kinds of Ramen broth – a clear soy base, tonkatsu (creamy pork broth), miso broth (fairly new to the Ramen culture) and more.The Vegan broth we’ll be creating closely resembles the tonkatsu broth – no pork, but all the milky creaminess, thanks to soy milk. If you’re not too particular about being Vegan, substitute with regular milk instead.Here are two ingredients that will make all the difference to your broth:Miso PasteThe biggest contributor of the classic ‘umami‘ flavour in this dish. Find this at your local Asian supermarket. Most miso comes with bonito (fish flakes), so check ingredient list (then, check again!) to make sure there’s nothing in there you can’t eat.MirinA sweet rice wine commonly used in Japanese cuisine. Substitute with Sake, if you have some lying around.You will need:- 2 tsp. garlic flavoured oil (substitute with sesame oil / vegetable oil)- 2 inches of ginger, grated- 4 cloves of garlic, grated- 3 spring onions, chopped (white and green parts separated, sliced)- 4 tsp. red chilli paste (I used Sambal Oelek)- 3 tsp. white miso paste- 2 tbsp. mirin / sake- 2 tbsp. sesame seeds, powdered- 4 tsp. soy sauce (low-sodium)- 2 c soy milk- 1 c Dashi stock- White pepper powder, to taste- 1/4 tsp. salt- 1/4 tsp. fried red chilli flakesMethod:- Heat 2 tsp garlic oil in a medium pot over medium-high heat. Sauté ginger, garlic and spring onion (white) for a few seconds.- Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.- Once it begins to simmer (and most of the oil floats on top), remove from heat. Step 3: Cook the Noodles. <PIC> While the stock is simmering, put a large pot of water (salted) to the boil. Add two cakes of dried Ramen noodles and cook according to package instructions. Drain and divide the cooked noodles between two large bowls. Step 4: Assemble. <PIC> Divide the ramen broth between the two bowls. Garnish with your choice of toppings. Serve hot!Garnish options:- 1/2 c Fried Tofu (pressed and pan-fried)- 1/2 c sweet corn, cooked- 1 c bean sprouts, tossed in a pinch of fried red chilli flakes- 3 spring onion (green), sliced- 1 egg, soft boiled and cut in half (VEGANS, omit!)- 1/4 c fried garlic, crushed- 2 tsp. fried onions- 2 tsp. chilli oil- 1 jalapeno, sliced- 1/4 c onion, slicedThis  recipe was first published here.


Introduction: Hot Pepper Simple Syrup. <PIC> Simple syrup is exactly that. It's simple. Because it's so easy to make I usually stick to small batches meant for a gathering. Simple syrup, especially spicy simple syrup, adds a great kick to your cocktails and mocktails. Jalapeno simple syrup is a particularly good addition to your strawberry margarita. Sugar is a great way to cut the heat of a hot pepper so you can taste more of the flavor and not feel like you're on fire.The uses for simple syrups are endless. They can go in your adult beverages, non-adult beverages (strawberry jalapeno lemonade, anyone?), in your baking or cooking. Add it to cupcake frosting or on top of ice cream,  the ideas are endless. I had hoped to do this Instructable with Ghost Peppers, but I couldn't find fresh ones anywhere. My local Whole Foods was able to put it on their order list, but recently informed me the peppers wouldn't be available until sometime in May.  Step 1: Ingredients. <PIC> 1 cup of water1 cup of sugar1-3 hot peppers of your choice (jalapenos, habaneros, etc. are all good choices. I couldn't get my hands on fresh Ghost Peppers sadly).The 1:1 ratio will fill a small flip top bottle nearly to the top. The smaller Wreck container is 3/4 water to 3/4 sugar and has habaneros. *This recipe can be easily decreased or increased.  Step 2: Prep Peppers. <PIC> First and foremost, use gloves of some sort. It'll save you a lot of hassle later when you accidentally touch your face and don't have a burning sensation from the pepper oils. Wash and slice your peppers. The heat comes from the seeds and veins, so for a very mild syrup you want to remove the seeds and veins, for medium heat leave about half. You can always stick more seeds or peppers into your simple syrup after its cooked to infuse and get more heat. Also, it's super easy to make so make sure you write down how many peppers were used and whether or not it was too little or too much.  Step 3: Cook. <PIC> Mix the water and sugar in a pan and dissolve sugar over medium heat, let come to a boil. After boiling for a minute or so, lower the heat and add the peppers. Let simmer for about 10-15 minutes. Stir occasionally, taste testing as you go.  Step 4: Strain and Bottle!. <PIC> When you are satisfied with the flavor and amount of heat, remove the syrup from the stove and pour into whatever container you plan to keep it in. I usually use small flip top bottles and a funnel. Allow to cool before putting the lid on. The cooked peppers can be used as a garnish, can be eaten as is, or saved for another recipe. Candied jalapenos are quite tasty. The syrup should stay good in an airtight container in the fridge for about 2 weeks.


Introduction:  QUICK & EASY FLAXSEED CRACKERS. <PIC> Flaxseeds(linseeds) is one of the super foods everyone seems to be raving about at the moment and unlike chia seeds it is more affordable. The benefits are countless,  studies have shown that it  prevents cancer, improves blood sugar, high in fiber and heart-healthy omega-3 fatty acids. There are many natural constipation remedies out there, from prune juice, senna leaves,soft fruits, and high fiber vegetables or cereals believe me I have tried them all. This flaxseed crackers recipe is the best natural constipation remedy with no side effects!  You see, flaxseed has something called mucilage which is a slimy, gum-like compound that provides a temporarily soothing and protective coating along the entire digestive tract. It provides both bulk and softness to the stool. These properties make it an excellent tool to relieve constipation, as well as stomach and intestinal inflammation.This is a very easy-to-make nutty, healthy and crunchy snack with just 3 ingredients. You can add more herbs and spices according to your taste. Perfect satisfying the cracker/biscuit craving. It is delicious and you can enjoy them anytime and anywhere. Step 1: Ingredients. Ingredients2 cup of flax seeds1 cup of waterPinch of salt Step 2: Instructions. <PIC> INSTRUCTIONSHeat oven to 150 c Mix water, salt, flax seeds and leave to soak for 15 mins or till it has a gooey consistency - see image. Then smooth mixture on parchment paper and bake for 10- 15mins till crunchy. Step 3: The Crackers. <PIC> To make the crackers, score lines using a pizza cutter or a knife gently on the baked flaxseeds and  break into squares.Enjoy!!


Introduction: Fish Fry With Snakehead Murrel Fish. <PIC> Snakehead Murrel fish, also known as Channa Striata, is one variety of sea fishes which most people are fond of. This variety of fish grow long and does not have very slender and sharp fish bones. We can make fish curry as well as fish fry from this fish.Earlier I have posted an instructable on how to make Fish curry with pieces from head and tail sections. In this instructable I will explain how to make Fish Fry with middle portions of Snakehead Murrel fish Step 1: Clean and Separate Fish Pieces. <PIC> We bought 2 fishes weighing about one kilogram. The shopkeepers clean and cut the fish into pieces for us. After cleaning, the pieces weighed about 800 grams.As you can see in the above pictures, I have separated the fish pieces into two, one containing the pieces from middle section and the other with heads and tails.We made Fish curry with the head and tail pieces and I will use the middle portion for making fish fry. Step 2: Marinate the Fish Pieces. <PIC> Take the following ingredients in a bowl3 to 4 teaspoons of Red chilli powder. If you want the fish fry to be more spicy, you can add more2 teaspoons of Fennel seed powderSalt to tasteMix all ingredients together and stuff and cover all sides of the fish pieces with the spices. Allow the fish pieces to marinate  for about 15 minutes Step 3: Shallow Fry the Fish Pieces. <PIC> Take enough oil in a flat bottomed frying pan and keep over low to medium flameOnce the oil is heated, add the marinated fish pieces one by one to the pan. Keep the flame low to mediumDo not disturb the pieces till the bottom side is partially cooked and the spices stick to them.Once the bottom sides are partially cooked, gently turn over the pieces in oil and allow the other side to cook. You can turn over the pieces few times in the pan for even cooking on all sides Step 4: Remove From Pan and Serve. <PIC> Once the fish pieces are evenly fried in oil, remove the pieces from the pan and place them on an oil absorbing paper.Transfer the fish fry to another vessel and serve as main course. The Snakehead Murrel fish does not have sharp bones, so it is easier for children to eat without the fish bones struck in their throats.


Introduction: Whole Wheat Veggie Cottage Cheese Pizza . <PIC> How about some healthy pizza. The whole wheat pizza is soft and chewy on the inside and crisp on the outside. I have used an Indian topping with cottage cheese also called as paneer.The topping is tomato based and it goes well with the whole wheat pizza crust.100% healthy version of pizza. Hope you like it. Step 1: Ingredients:. <PIC> Ingredients:3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)1 teaspoon honey or agave syrup1 teaspoon active dry yeast2 cups white whole-wheat flour, plus more for kneadingKosher salt1 tablespoon extra-virgin olive oilTopping:Cottage cheese - 1/2 CupTomato - 2Onion - 1Green Pepper - 1/2 CupRed chilli powder - 1 TspSalt as requiredCumin seed - 1/2 TspCinnamon Powder - 1/2 TspGaram Masala - 1 Tsp Step 2: Foam. <PIC> Stir together the warm water, honey and yeast in a measuring cup or small bowl.Let sit until a small layer of foam develops at the top, 3 to 5 minutes. Step 3: Flour and Yeast. <PIC> Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the yeast mixture and olive oil and mix together with a stiff rubber spatula. Step 4: Knead. <PIC> Form the dough into a uniform ball in the center of the bowl. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Step 5: Blanch Tomato. <PIC> Blanch tomato. Remove the skin. Puree the tomato. Step 6: Saute. <PIC> Take some oil in pan. Saute garlic and onions together. Add mashed potato and saute for 5 minutes till it is roasted.Add cumin seed, garam masala, Red chilli powder, cinnamon powder and salt. Step 7: Saute - 2. <PIC> Add in pureed tomato ans saute till the cooked.Add in curd and mix them together. Step 8: Topping Ready. <PIC> Cook till it is mushy and well combined. Step 9: Rolling Pin. <PIC> Sprinkle a generous amount of flour on a clean, dry work surface. Take a small portion of dough and knead it. Place it on the work floor and with a rolling pin make a circle. Fold in at the edges. Step 10: Baking Preparation. <PIC> Brush the base with oil. Preheat the oven at 180 degree Celsius for 10 minutes. Step 11: Topping. <PIC> Spread tomato sauce. Add the topping made with cottage cheese.Add cheese, onion and green bell pepper. Step 12: Final. <PIC> Bake for 15-20 minutes or till the cheese melts and the crust is cooked.This is healthy version of pizza.


Introduction: Edible Pumpkin Patch. <PIC> This is a fun, little idea I came up with and I thought was great for halloween decoration and treats. They are made of a chocolate stems and starbursts.You will need,Red starburstYellow starburstOrange starburstLittle chocolate chunksTooth-pickAccess to a microwave  Step 1: Melt and Mash. <PIC> Put the starbursts on a microwave safe plate and heat them doing two intervals, five seconds on high(at least that's what worked for me). After that they should be easy to pull and mash. When you have blended them to what you like, roll it into an oval and stick a chocolate chunk in the top. Step 2: Detail. <PIC> Use your tooth-pick to make grooves all around the pumpkin and go over them again to make them nice and deep. Then gently shape them the way you like. Step 3: Harden. <PIC> Next, make as many more as you like, then pop them in the freezer. In about five minutes they'll be hard and hold their shape.Thanks for looking and if you like, please vote!


Introduction: Long Capsicum Fritters. <PIC>
          An easy to make recipie for making Long Capsicum Fritters.
Ingredients:
		Long Capsicum: 10 Numbers
		Chickpea Flour: One cup
		Red Chilly Powder: One teaspoon
		Turmeric Powder: 1/2 teaspoon
		Asafetida Powder: 1/2 teaspoon
		Salt to taste
		Oil for deep frying
		Water as required
Method
		Combine chickpea flour, salt, Red chilly powder, Asafetida and turmeric powder with water and make a semi-thick batter
		Cut capsicum into half longitudinally
		Heat oil in a pan
		Dip the cut capsicum in the batter and deep fry
		Remove from oil when the batter turns brown
Makes a nice evening snack with tomato sauce


Introduction: Make Your Own Pig Cake. <PIC>  Step 1: The Head. <PIC> I used cardboard to tape a 3D base for the head. Step 2: . <PIC> I then mixed flour and water to get a thick paper mÃ¢chÃ© to round the head's edges. Step 3: . <PIC> After the newspaper dried, I painted the head. Step 4: . <PIC> I used a reference photo to add details and make the pig look like a pig. Step 5: . <PIC> I used the same technique for the butt. Step 6: The Finished Product. <PIC> I then added a fake apple, some garnish and my two layer cake. This was a Hunger Games themed party and the cake was an ideal centerpiece.


Introduction: Brie Pumpkin Puffs. <PIC> My fall take on miniature Brie en Croute, easy to assemble and delicious. A piece of brie, filling of your choice, enclosed in puff pastry shaped like pumpkins, topped with almonds, brushed with an orange-colored egg wash. When baked they puff up into mini pumpkins, crispy on the outside, gooey and cheesy on the inside, with a hint of sweet, or spicy, filling.
I used 3 different fillings that we all loved, hot pepper jelly, caramel apple cider jelly and pumpkin butter, feel free to use your favorite.
These make wonderful appetizers, a great addition to your cheese plate, fun treats at a Halloween party, and, if you keep them sweet, a yummy dessert bite.
I made two different sizes, you're only limited by the cookie cutters you have! One sheet of puff pastry yielded 6 larger bites and 10 one bite pumpkin puffs.
  Step 1: Gather Ingredients. <PIC> You'll need:
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions
Small amount of AP flour, for rolling out dough
Small wedge of Brie cheese (4 oz. is plenty), frozen for 20 minutes for easier cutting
2-4 Tbsp. filling(s) of your choice (I used Hot Pepper Jelly, Caramel Apple Cider Jelly, and Pumpkin Butter)
1 egg white plus 1 Tbsp. water, evenly divided in 2 small bowls (easiest to whisk first, then separate)
Almond slivers, untoasted (to be exact, I used 44)
Pastry brushes
Orange food coloring, optional (I prefer gel paste)
Pumpkin shaped cookie cutters, I used one 1.5-inch diameter, and one 2.5-inch diameter.
If you want orange pumpkin puffs, color one bowl of egg wash as orange as you want it. For my puffs I used a small toothpick dipped in gel paste, blended with a fork it turned orange with very little gel paste needed.  Step 2: Prepare Brie and Dough. <PIC> Adjust an oven rack to the middle of the oven and preheat oven to 375 F. Line a baking sheet with parchment paper. I baked my two sizes on different sheets, but they ended up taking the same amount of time.
You have the option of removing the rind from your Brie, we enjoy ours without. Cut into 1/2-inch pieces for 2.5 inch diameter pumpkins, 1/4-inch pieces for 1.5-inch diameter pumpkins. Place pieces on waxed, or parchment paper, and refrigerate while preparing dough.
Unwrap and roll out dough, on a lightly floured surface, smoothing the creases into an even sheet.
Cut as many pumpkin shapes as you can get, I made 10 small ones, 6 larger ones. Don't re-roll the scraps.
Flip over half of the pumpkins so when you flip them on the other half the shapes will match. If at any point during the process the dough is getting too soft, place it in the fridge about 10 minutes to keep it chilled.  Step 3: Fill and Seal. <PIC> For the small pumpkins use 1/4 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.
For the larger pumpkins use 1/2 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.Because I like a good portion of filling, I usually topped each pumpkin half with filling, but one piece of cheese per pumpkin. Feel free to add the amount you prefer, just make sure not to overfill or you won't get a good seal.
Invert pumpkin tops and press around all edges to seal.  Step 4: Bake. <PIC> Move filled pumpkins to parchment-lined baking sheet. Brush with orange-colored egg wash. Push almond slivers slightly into dough on pumpkins to create sections.
Bake at 375 for 13-18 minutes until puffed and golden, rotating baking sheet halfway through baking. Step 5: Enjoy. <PIC> Place on cooling rack and let rest 10 minutes.As you can see, some leaked during baking, when resting the cheese will set back up and they'll still be delicious.
Depending on the filling you choose these can be sweet or savory, wonderful alone, or with an assortment of crackers and fruit.
Please enjoy my Brie Pumpkin Puffs! Happy Halloween!


Introduction: Simple Pizza Sandwich. <PIC> This is a simple sandwich with ingredients like a veggie pizza. Step 1: Ingredients. <PIC> - 2 slices wholemeal bread - shredded cheese- onion- tomato- capsicum- olives- pizza seasoning (oregano, basil)Tip: You can add pizza sauce to this sandwich, but I have not used it as it may make the sandwich a bit soggy. Step 2: . <PIC> Place some of the shredded cheese on one bread slice. Tip: You place some of the cheese first to ensure the bread and filling stick together while grilling. Step 3: . <PIC> Top the bread with all the veggies. Then top again with some cheese. Step 4: . <PIC> Sprinkle over your seasoning and cover with the other bread slice.Tip:- You can add other seasoning like chili flakes, parsley, pepper and salt etc.- You can go overboard with the seasoning like I did! Step 5: . <PIC> Place your sandwich in the grill and let it cook for 2 mins until its golden brown. Then enjoy your simple pizza sandwich.Tip: You can change the topping according to your preferences!


Introduction: How to Cook Scrumptious Chicken Adobo. <PIC> A dish that has been passed on from one culture to another, adobo can be considered a staple of many households all over the world. Although it’s been linked a great deal to Spanish cuisine, it’s more popularly known in the Philippines and they have quite a number of variations of the dish to reinforce this claim. Ask any Filipino what their favorite viand is and expect that a large share of them will answer adobo. It may be a simple concoction of meat cooked in soy sauce and vinegar but the wonders it can do to your palate can be quite fascinating.Ingredients:• chicken, cut up into serving pieces • minced garlic • minced onion • dried laurel leaves • cooking oil • soy sauce • vinegar • black pepperInstructions: 1. Heat a pan in medium fire. While waiting, mince the garlic and the onion. 2. When the pan is hot enough, drizzle it with a bit of cooking oil. When the oil heats up, sauté the garlic. When the garlic turns golden brown, toss in the onions. 3. Add the pieces of chicken and parboil them so that they absorb the flavors of the garlic and onion. 4. As the chicken simmers in the oil, add the laurel leaves. 5. Pour in the soy sauce and the vinegar. Adjust the amount depending on your desired taste. If you prefer your adobo to be salty, indulge on the soy sauce. But if you like it a little tangy, add a little more vinegar. 6. Once you’re satisfied with the taste, cover the pan and let it simmer for 10-15 minutes. This will allow the meat to soak up on the flavors. 7. Check if the meat is cooked by poking it with a fork. When it’s tender enough, it’s time to turn off the fire. 8. Before serving, enhance its flavor by sprinkling ground pepper on the dish. If you’re fairly new to cooking adobo, try out this basic method of whipping up this iconic dish. But if you’ve mastered the recipe for quite some time and have secrets up in your sleeve that you’re willing to share, don’t hesitate to write a comment below.


Introduction: Mummy Dogs / Halloween Hot Dog Mummy Recipe . <PIC> Ingredients:Hot dogs1 portion bread dougha bit mustard Step 1: Preparation. <PIC> Cut the sausage like on the picture. Cut the dough in pieces and roll a few stripes. Roll the stripes around the arms and legs. Wrap a small stripe around the head.  Step 2: Finish. <PIC> Make a few more and put them in the oven at 180 degrees celsius circulating air for about 12 minutes. Paint some eyes out of mustard and enjoy. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...


Introduction: Chicken and Fennel Bake. <PIC> Hello hungry instructonauts! Welcome to my second 'ible: an exceedingly healthy and incredibly tasty chicken and fennel bake.I struggle a bit with cooking as I have a condition that affects my short term memory so I can only cook when there is someone around to make sure I don't set the house alight. As my wife is out at work until late and rarely eats a proper lunch anything I do make needs to be ready fairly quickly. The beauty of this recipe is that it takes little time to prepare and cook but is really tasty. Serves two (with leftovers) taking ten minutes to prepare and around 30-40 minutes to bake at gas mark 6.  Step 1: Ingredients. <PIC> Four chicken skinless thighs cut in half (much more tasty than other bits and healthier with skin removed) Two small fennel bulbs or one large cut in half or quartersTwo round courgettes (zucchini) quarteredTwo large carrots cut into sticksOne medium onion roughly slicedAs many garlic cloves as you dare (whole - you can leave the skin on) A pinch of chilli flakes (optional, though why wouldn't you?!) A large sprinkle of dried oregano (or any herb you fancy) Worcestershire sauceA tablespoon or two of vodka (optional) A few good glugs of extra virgin olive oil (I prefer Greek) Salt and pepper Step 2: The Really Really Hard Bit... . <PIC> OK, pay attention now. Place your chopped vegetables and chicken into a large oiled roasting tin. Sprinkle your herbs and seasoning all over. Splash over some olive oil, Worcestershire sauce and vodka (if you are using it). Dig in with your hands and smoosh those flavours together making sure that everything is covered. Cover with foil and place in the oven.  Step 3: Put Your Feet Up for a Bit, You've Earned It! . <PIC> Take thirty minutes to indulge yourself in a little of that remaining vodka.  Step 4: Dish Up. . <PIC> After 30 minutes check to see how it's doing. Give everything a good baste in the delicious gravy that you now have. Put it back in for another 5-10 minutes without the foil to get some nice little brown bits on the edges of the vegetables (for extra flavour). Serve up with your favourite side dish - mash, cous cous, risonne, roast potatoes. I've served up with brown rice to keep it extra healthy. Don't forget to spoon over some of the juices left in the pan. Bon appetite!


Introduction: Man Fare: Meatball Subs!. <PIC> What meat-eating man wouldn't like a broiled cheese-melty, sauce dripping two hander meatball sandwich? The best part is that the described man can make it himself!  Enjoy! Step 1: Ingredients. <PIC> Sauce**
3 cans of crushed tomatoes
2 cloves of garlic minced
1 tsp of dried basil (fresh is better but too pricey for me).
 1 tbsp oil
1 tsp of dried oregano
1 tbsp onion powder
1 tsp salt
**You could just buy spaghetti sauce but it's not the same for me. Plus there's no HFCS sneaking into your food.
Meatballs*
1 lb lean ground beef
1 egg
1/4 c Italian style breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
*Should make 12 - 18 meatballs depending on size. Mine are the size of a ping pong ball.
Lots of mozzarella cheese!
1 baguette or 2 depends on how many you're feeding.  Step 2: Sauce Was a Breeze to Make...... <PIC> Using a dutch oven pot, on medium heat, add oil, sauté the garlic for about 30 seconds. Be careful, do not let the garlic burn or turn too brown because they will become bitter. Lower the heat if they start to turn brown too fast. Add the 3 cans of tomato sauce, basil, oregano and salt. Let it simmer on medium low. If it starts to bubble and splatter, lower the heat, it should be a gentle bubbling. Step 3: Shaping Balls. <PIC> Okay, now for the meat. In a good sized bowl add all of your meatball ingredients and start mixing with your hands. Make sure all of your ingredients are well blended. It should feel like play-doh. Start making little balls. I pinch off some meat, and start shaping it into a ball in my hands, making circular motions. Once all of your meat has turned into meatballs, carefully drop them into your bubbling sauce. By this time, the sauce is hot enough to start cooking your meatballs. I let this cook for at least half an hour, giving it a stir about every 10 minutes. After half an hour has passed, check a meatball. Pull one out with a slotted spoon and cut it in half. Is it pink? How's the flavor? Is it yummy? Step 4: Baguette Inlay & Broil. <PIC> You've waited the half hour and now  your meatballs are ready for baguette inlay. Slice your baguette lengthwise. You could butter up the bread and add some dried basil and garlic powder, if you want. I didn't this time because I was so freaking hungry. Dig a little bit of a well in your baguette to ensure that the meatballs won't roll off. Place your meatballs in the baguette and top with mozzarella cheese. Be generous too. Slide those bad boys under the broiler and pull them out once the cheese is golden bubbly and the bread is toasty perfect, about 2-5 minutes. Keep watching, do not walk away from the oven, not even to get the phone. I didn't listen to my own advice because I was watching t.v.  They were still delicious.  Prepare yourself for awesomeness! Eat with a side salad to make it you know, "healthy."


Introduction: Moroccan Three Bean and Kale Soup. <PIC> We used some unprecedented spices in our soup, well at least I personally have not seen it done before. The spices we used, are used in Moroccan recipes as well as North African dishes.The spices are a mix of organic spices and they include, Coriander, Cinnamon, Cumin, Lavender, Fennel, Pepper, Cayenne, Cloves, and Cardamon. We also used a can of fire roasted tomatoes. Let's get to cooking, and here is what you will need to make Moroccan Three Bean and Kale Soup.3/4 cup chopped mini-sweet peppers, red, yellow, and orange3/4 cup chopped red onion 2 Tbs. olive oil 2 large cloves garlic, minced 3 cups baby kale leaves, chopped 1 can – 15.5 ounce kidney beans, drained and rinsed 1 can – 15.5 ounces black beans, drained and rinsed 1 can – 15.5 ounces garbanzo beans – drained and rinsed 1 32 ounce container free range chicken broth, low salt 1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs 2 tablespoons Ras El Hanout (find this at Whole Foods in the Spice and Herbs section for $2.79 as of 2015) 1/2 teaspoon Himalayan salt Step 1: Sauteing Vegetables  . <PIC> Place a  6 to 8 quart soup pot over medium heat and add oil. Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute. Step 2: Drain and Rinse Beans. <PIC> Open the three cans of beans and pour each one into a colander and rinse under running water. Here's a side note, the white colander you see in the picture, I won that with a cookbook (Gluten-Free On A Shoestring) when I entered the Gluten Free Cooking Contest here at Instructables about a year ago. Okay, continuing on with the recipe preparation.... Step 3: Beans, Broth and Fire Roasted Tomatoes. <PIC> Once you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated. Step 4: Adding the Spices. <PIC> Next add the spice mix, and Himalayan salt, and mix in. Let soup simmer on low for about 20 minutes. Step 5: Finishing Up the Soup Preparation. <PIC> Now as for the 3 cups of kale, you can either add it while the soup is simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.This soup is like any sauce or salsa, gets tastier or more flavorful with time. If you allow the soup to sit 24 to 48 hours (stored in the refrigerator), the spices will be more absorbed into the finished product. You will taste the hints of cinnamon and cloves. Clove, cumin and fennel can be dominant spices, though they are not in this spice mix. As it does have cayenne, there is no heat or spiciness to the soup. I feel the coriander, lavender, and cardamon all seem to tame the spice combination. Step 6: Plate and Serve. <PIC> However you chose to finish the soup, either simmering 20 minutes with the kale, or adding it later, once done, ladle into a soup bowl and enjoy.


Introduction: Soft Pretzel Witches' Fingers. <PIC> Shudder you may to think of the ill deeds the previous owners of these fingers must have been up to. Hurry you should to grab one or two of the digits to nibble before they all disappear. Or you'd follow along this recipe to cook more for yourself alone.INGREDIENTSRed food coloring, a few drops24 or more blanched almonds, split lengthwise2 tbsp baking soda (or 1/4 cup baked baking soda, or 2 tbsp food-grade lye)5-6 cups all purpose flour2 cups warm water (110°F)1 tbsp sugar1 tsp coarse salt1 tbsp active dry yeast1 egg, beaten with 1 tbsp water for egg washVegetable oil for brushing a large bowl or cooking sprayEQUIPMENTRegular baking tools plus a spatula with drainage holes and a pair of chopsticks.A stainless steel pot at least several inches tall is a must.Note: This article may contain affiliate links as references for the same or similar products used in this project. If you click on the links and make purchases I could receive a small percentage of commission from the advertising company with no extra cost to you. Step 1: Witch-ly Good Fingernails. <PIC> You can skip this step. But for me it's a must. Witches' fingers should be witch-ly good. Preheat your oven to 350°F.Split almond lengthwise to look like "fingernails".Place them in a singer layer on a baking sheet.Bake them for 3 minutes or stand to watch until the almonds are slightly golden brown. They'll taste witch-ly good.Place a few drops of red food coloring in a shallow bowl, using my finger tip (you can use a brush if you want), color the rounded side of each split almond to make "fingernails". Set them aside to dry. Step 2: Proof Yeast. <PIC> Any project uses yeast, it's important to know the yeast is alive before beginning.Pour the warm water at 110°F (not hotter than 115°F) in a large mixing bowl.Add sugar and stir to dissolve.Sprinkle with yeast, and let it stand at least 5 minutes or until it begins to bubble, which means the yeast is active. No bubbles means the yeast isn't good and you need to use new yeast and start over by repeating the above steps. Step 3: Make the Dough. <PIC> Preheat oven to the lowest temperature, mine is 170°F, for next step.Set aside 1 cup and place the remaining 5 cups in a large mixing bowl.Add in the coarse salt.Add in the yeast solution gradually and mix until well combined. If dough is sticky, add up to 1 cup the set aside flour, 1/4 cup at a time. Turn out the dough onto a lightly floured surface, knead the dough until smooth.Coat a large bowl with vegetable oil or cooking spray. Transfer the dough to the coated bowl, turning the dough to coat it all over with oil not just the area in contact with the bowl (if you didn't do that, there would be a little problem in next step).Cover the bowl with plastic wrap. Step 4: Proof the Dough. <PIC> Turn off the oven that has been preheated to the lowest temperature, mine is 170°F.Place the covered bowl in the warm but off oven, let it rise until doubled in size, about 1 hour.(If the dough wasn't turned to make it coated with oil in the previous step, the plastic wrap may stick to the top of the dough which may come in contact with the wrap after rising as shown in second photo in this step. It's not a big problem but a problem I bothered to solve). Step 5: Form the Digits. <PIC> Preheat oven to 450°F for use in next step.Place a 6-quart saucepan of water on stove and turn on heat to bring it to a boil for use in next step.Divide dough into quarters. Work with one quarter at a time, cover the remaining dough with plastic wrap.Divide the first quarter into 12 pieces.On a lightly floured surface, roll each piece back and forth with your palm into a long finger shape, 3-4 inches.Pinch dough in two places to form knuckles.Close to the end of this step, check on the water pot. If it's already boiling lower the heat, if far from boiling, turn up the heat.When all 12 pieces are formed. It's time to dip them in simmering alkaline solution. Step 6: Dip the Dough in Alkaline Solution: 3 Options. <PIC> Lightly coat two large baking sheets with vegetable oil or cooking spray.There are 3 kinds of solution I found people are using and I tried all of them.Solution 1: Regular baking soda solutionWhen the 6-quarter saucepan of water is at boil, reduce it to a simmer.Add baking soda.Transfer the formed fingers into the simmering alkaline solution, one by one, several fingers at a time. Be careful to avoid splash. I used a pair of chopsticks and a long handle flat surface bent spatula with holes for drainage to do that. Poach for 1 minute.Transfer to a prepared baking sheet.Repeat with remaining dough, poach each set of 12 fingers before making more, several fingers at a time.If necessary, pinch each one in two places to form knuckles again.Brush pretzel fingers with egg wash.Use a sharp knife, lightly score each knuckle 3 times to make them realistically looking.Push almond nails into one end of the finger sticks to attach.Solution 2: Baked baking soda solution This is my favorite solution among three. Baked baking soda solution not only gives a result that is close to the dark, burnished crust that lye imparts. It avoids to work with lye or spend time and money to source it. This step is ideally done before you start the project.To bake the baking soda:Preheat the oven to 250°F.Spread out 1/4 cup/70g of baking soda on a glass pie pan or rimmed baking sheet covered with aluminum foil.Bake it for 1 hour.Allow it to cool completely.Keep it in an airtight container at room temperature until you are ready to make pretzel.Pour the baked baking soda in a tall stainless steel pot with 8 cups of water.Bring it to a simmer over medium heat and use it as the dipping solution.Solution 3: Lye solutionThis solution gives a pretzel crust with deeply browned, lacquered mahogany appearance and a mineral flavor. But there are a few precautions to take. If you can't be absolutely sure you'll be able to avoid splashes, always wear rubber gloves to protect your forearms. Avoid touching dipped pretzels with bare hands until after they are baked. Wear protective eyewear to avoid steam irritates your eyes. With that said, food grade lye (sodium hydroxide, or NaOH) is not to fear.To use lye solution:Fill a deep pot with 6 cups of water.Add lye, 1 tbsp at a time, total 2 tbsp.With the hood vent on, warm the lye solution over high heat just until you see wisps of steam.Remove the pot from the heat and cool the water until the steam subsides, about 5 minutes.It's ready for dipping the fingers. Step 7: Bake. <PIC> Bake until golden brown, 12-15 minutes.Let cool completely on a wire rack.Here are 3 photos from second to fourth showing witches' fingers made of 3 dipping solutions of baking soda, baked baking soda, and lye. Step 8: Enjoy. <PIC> Fingers are best eaten the same day, but they can be stored in an airtight container up to 2 days at room teperature.Bring them to a Halloween Party.Individually wrap them and give out as treat so no trick.Pack them as a lunch or sack treat.Dip them in guacamole, delicious!Dip them in balsamic base sauce, delicious!Eat them with a soup.Eat them just as they are.Please consider voting this instructable for Halloween Food contest. Thanks a lot.