Introduction: Black Bean Burgers N Rye Buns, Vegetarian. <PIC> thought I'd share my veg recipe for black bean mushroom burgers, and sweet rye buns. I'm all about small portions, and my recipes reflect that. this serves four. Step 1: Ingredient List: Burgers. <PIC> 7oz black beans, drained1/8c all purpose flour1/4c yellow corn1/2 jalapeño or sweet pepper, diced1 med crimini mushroom, chopped1/8c old fashioned oats2T cornmeal1-2 black olives, chopped1/2tsp cumin1/4tsp garlic salt Step 2: Ingredient List: Bunz. <PIC> 1T active dry yeast1/2c warm water1/4c olive oil1 egg substitute1/2tsp smoked sea salt1 1/2c all purpose flour1/2c rye flour (or wheat)4T sugar Step 3: Mash Up Time!. <PIC> start mashing all ingredients of the burger recipe in a mixing bowl, using a magnificent mashing mechanism. I don't have a food processor, nor do I care for baby food - I like tasting bits of corn and pepper - but suit yourself. it likely won't hold together well that way. refrigerate 1hr to allow the dry ingredients to soak up the liquid.  Step 4: My, What Sweet Buns You Have!. <PIC> dissolve the yeast in 1/2c warm water, add in sugar and oil, and let it stand about 5min. heat your oven to 425. add the remaining ingredients and mix into a hefty dough ball. knead a tic. divide into four. now shape these into thick discs, and set them out on your baking sheet. I used a sprinkle of cornmeal on a well-loved pizza stone. cover these lightly to rise about 10min. Step 5: Seeded Top Option. <PIC> chopped garlic or onion is amazing on a homemade bun! or you can try a mix of poppyseeds, smoked sea salt, black pepper, and spices as shown here. you'll need a little melted butter or oil spray to get this mix to stick. make em pretty, or leave them as is - they're delicious either way. bake these for 10-12min and cool on a wire rack.  Step 6: Terrific Form!. <PIC> separate the burgers into four balls and flatten them between your hands until they're 1/4-1/2" thick. over medium heat, cook them 4-5min each side in light oil. if they're going on the grill, a pre-cook this way for a minute or two each side will hold them together nicely. Step 7: Fixins. <PIC> slice the buns, and throw on cheese, onion, pickle, tomato, etc. just as a cheeseburger, these are phenomenal.  Step 8: Bon Apetit!. <PIC> as you can see, they turn out looking amazing, and they are better than anything store bought. I've made them a few times now and get raving responses all around. it makes a big difference when there's effort going into what you consume. eat well! and let me know your tweaks to the recipe!


Introduction: Project GIANT Kinder Egg. <PIC> A bit late for Easter but better late than never.....This is an Instructable my sister and I came up with doing as a surprise for my nephew and a bit of funAs the title gives it away, it was the idea originally was to build a hugh easter egg but a kinder twist to put a bigger toy in, sadly this did not go totally to plan but still had a good result.Be warned this is a MESSY task And I should add, Please be sure to check any allergy conditions for anyone consuming the egg if they are allurgic to latex with the balloon. Step 1: You Will Need..... <PIC> Firstly we headed to the shops where we purchased; 6 x 200g bars white chocolate (any chocolate will do really)7 x 200g bars milk chocolate 1 x packet of 12" balloons ( pearlised white suitable for helium but not for children under 3 ) 9 x kinder eggs ( 3 for photographic purposes, 6 for research and consumption ) 1 x 6" string ideally new and unused for hygiene Step 2: Inner Layer............ <PIC> After much trial and error and searching on the web for ideas we found an article where some was using various balloons to make various weird and wonderful chocolate egg shapes. We had decided by this stage that this balloon technique was the best way to go to achieve the egg shape.We attempted filling several from the multipack with the following; expanding foam (expensive, smelly, ruins your clothing, damages the lawn and doesn't work)...........sand, flour, sugar, beans from child's beanbag (very sensual but again doesn't work)Having exhausted all of the above we decided to take a calculated risk and allow the chocolate to cool more thoroughly before dribbling over air inflated balloon.So........We started by suspended a balloon from kitchen cupboards with string.Melted some while chocolate over the hob ( in the microwave or any method for melting chocolate will be fine BUT be warned there is a risk of burning or be cautious!!!) Then we let it stand for a couple of minutes to thicken, when thicker and still runny consistency, slowly and gradually built up layers of white chocolate using the dribbling method and left to cool and harden. Step 3: Outer Layer. <PIC> With the white chocolate now hardened we repeated process with the brown milk chocolate. The dribbling process was less satisfying with the brown chocolate and we found it went a bit gloopy as it dribbled from the top to the bottom. We attempted to smooth manually as best as possible with a spatula which kind of worked lol.Once finished leave to dry or put in the fridge to fully harden Step 4: Almost There. <PIC> After a couple of hours and a lot of cleaning lol with a lot of caution the air filled confection was taken out of the fridge and set down carefully on the cupboard top. Following the explosion/implosion of our first effort the egg was approached with caution and the protruding rubber of the balloon pierced very slightly to allow a slow and steady release of the air. And then the balloon was easy to remove from the top of the egg.  At this point my sister decided to cut the egg in half using a heated knife, much to my protest but it seemed to work, so if you do this method be very very careful!!! Step 5: Finishing Details. <PIC> With the egg complete....pretty muchI decided to use my standard printer and laptop to blow up a kinder egg wrapper design i found onlineThen once printed lay it over some silver foil and stick together using tape. ( not my best work but was pushed for time as first attempt failedThen we just "layed the egg" (forgive the punn) in a basket placed the wrapped around and waited for the kids to distroy it lolHope you all like and vote in the comp, we added a real kinder egg in one of the pics for  scaleEnjoy Step 6: .


Introduction: Camping Pizza. <PIC> Camping PizzaPizza is a treat, especially while camping.  But without a traditional oven (car camping) it can be a bit daunting.  I found that using a Table-top Gas Grill works just fine with some advanced preparation and a bit of modification. Step 1: Supplies. <PIC> To make your pizza you need a few supplies and allow a bit of extra time to adapt to 'camping circumstances'.Supplies:Prepared Pizza DoughPizza SauceCheese & Cheese (To your liking)Other Toppings as Desired (This was a cheese only pizza, but feel free to indulge).Heavy Duty Aluminum FoilCooking SprayTable-Top Gas Grill and FuelCooking mitts and a pancake turner Step 2: Prepare Grill . <PIC> You can't just put pizza dough on a grill -- well I guess you could, but the results would not be pretty.To make the table-top grill more like an oven we need to diffuse the heat from the burner*.  To do this I took some heavy duty aluminum foil and doubled it, then folded the sides inward so that the strip of foil was just a bit more narrow than the grill grate; leaving about an inch open on each side as shown.  The foil was run under the grate between the grate and the burner.  The ends of the foil were pulled up over the end rods of the grate and folded over and crimped in place. The foil was essentially suspended between the burner and the grate. This arrangement allows for an air gap just under the pizza pan and keeps direct heat off of it.  Fooling the pizza to thinking its in an oven!*[Since you are temporarily modifying a gas fired appliance I have to insert some disclaimers:Making a mistake can result in damage to the grill, fire, property damage, personal harm or even death.  You need to be familiar with your grill, and the hazards associated with it and gas fired appliances.  Your grill will be different than my grill and may not be acceptable to use for this project.  If you are not knowledgeable and comfortable with this project do not attempt it.  You take full responsibility for your project.  I may be taking risks that are acceptable to me, but may not be acceptable for you or your circumstances.  Build at your own risk.  If you do not understand or have questions consult a professional.  Sorry for the disclaimer, but if you damage something, burn something down or kill yourself, I'm sorry to say it's your own fault.] Step 3: Construct Your Pizza 'Pan'. <PIC> Now it's time to make a custom pizza pan to fit your table-top grill/oven!  The finished pan should not be any larger than the heat diffusing foil strip you installed on your grill in the last step.  (Size the pan so that there is space on the ends and sides).(The photos are in sequence, with the initial folds taking place at the top edge of the foil.)A.  Again, taking heavy duty aluminum foil you tear off a piece that is twice as long as the inside long dimension of your grill.B. Fold the foil in half so it ends up being two layers thick. C.  (1st photo) Fold over the edge of the foil about an inch (makes it 4 layers thick). D. (2nd photo) Then fold again so that the folded portion is folded over again (6 layers).  E.  (3rd photo) Do this for all the edges of the foil 'pan'.F.  (4th photo)  Fold up the edges and while doing so act like you are making a pouring spout at the corners where the sides meet.  Push the spout to one side as you raise both sides up to vertical.G.  (5th photo) Bend the tip of the 'spout' to the side and smooth it out to finish the corner and make two flat sides meet.H.  (6th & 7th photos) You have a rectangular pizza pan with upturned sides. Step 4: Prepare Pizza. <PIC> Take all your fixin's and get to work....A. Lightly spray the custom-built pizza pan with non-stick cooking spray.B. Spread out the pizza dough.C.  Spread out your pizza sauce.D.  Heap on your toppings.  In this case we had several types of cheese.Don't have your toppings too thick or it may take too long to cook them and your crust might be over done. Step 5: Start Cookin'. <PIC> Start your grill and set it to 'LOW'.You probably want to let the grill preheat about 5 minutes with the cover on.Then open it up and gently place you pizza, in custom pan, on the grill.Check the pizza after about 5 minutes. Step 6: Check Often. <PIC> Check your pizza again... and again.  How much time you wait between checking is up to you. It's better to take a bit longer cooking your pizza than to burn it!!!!!Cooking time is close to what the pizza dough package advises: 9-15 minutes.The pizza is done when the crust is golden brown and the cheese is melted in the center.  Step 7: Perfection - Enjoy. <PIC> Your patience has been rewarded!Pizza while camping!Now sit back and Enjoy!


Introduction: Ruby's Gingersnaps. <PIC> This is a gingersnap recipe that both my Mum and I used to make with my Grandma. Sadly, she passed away a few years ago. We always make them during the holidays; partly as a way to remember her, and partly because they are delicious.This recipe started out as the Western Produce Catalog's Gingersnaps. It has, however, been modified through the years and turned into Ruby (my grandma)'s Gingersnaps. Be warned they are GINGER snaps, heavy on the ginger, unlike most store bought and coffee shop varieties.  I hope you enjoy, and that maybe they work their way into your traditions; I know she would have loved that.  Step 1: Ingredients & Equipment. <PIC> Equipment:Oven Mixing bowl (~10L) Beaters (Or patience and a sturdy spoon) Baking Sheets (As many as will fit in your oven) Plate (Or bowl) Cutting Board & Knife (Or food processor) Ingredients:(1/2 Cup) 125ml Softened Butter or Shortening (2 Cups) 500ml Packed BROWN Sugar (1/2 Cup) 125ml Molasses (Blackstrap if possible) (1 Teaspoon) 15ml Fresh Ground Black Pepper (Or to taste)  2 Eggs (Whole) (4 Cups) 1L of Flour (1/2 Teaspoon) 2.5ml (~2.7g) of Salt  (4 Teaspoons) 20ml of Baking Soda (2 Tablespoons) 30ml Cinnamon (2 Tablespoons) 30ml of Ground Cloves   (2 Tablespoons) 30ml Powdered Ginger (4 Tablespoons) Large Grained Sugar (or plain white)Optional:(~1/2 Cup) ~125ml Candied Ginger (Check the bulk section of your grocery store)We made half of the batch with the candied ginger and half without, to suit different tastes. Step 2: Prep Work. <PIC> Start by preheating the oven to (350°F) 150 C°.Using the knife and cutting board, break down the candied ginger into 0.5 cm cubes. Once there, set half aside and break down the other half into about half the size it was (0.25 cm cubed). Next, in a bowl or on a plate toss the smaller ginger in the 2 tablespoons of large grained sugar. They should separate and stop sticking to each other once they are covered in sugar; if not give them some help by separating them. Step 3: Mix Wet Ingredients . <PIC> Start by softening the butter in the microwave (about 30 sec).Add the brown sugar and butter to a mixing bowl. Make sure that the brown sugar is packed as this will change the amount of sugar in the cookies.Beat until mixed.Add in both eggs and the molasses. Mix until homogeneous.   Step 4: Mix Dry Ingredients . <PIC> In a different bowl add in the flour, salt, baking soda, nutmeg, cinnamon, cloves, ground ginger, and black pepper.If you want the full experience add the remaining half of the chopped ginger (the 0.5cm cubes).  Step 5: Mix Wet and Dry. <PIC> Combine the dry mix with the wet mix.Starting with a spoon or spatula, mix the wet and dry ingredients. This stops the flour from getting absolutely everywhere.Once the majority of the powdered ingredients are stuck, use the beaters to fully mix everything.We split the dough into two containers at this point with only one getting the full experience (candied ginger) as apparently otherwise there was "too much" ginger. I don't know if it's genetic or if I just grew up with these, but I really don't think there's such a thing :)  Step 6: Portion and Bake. <PIC> Now you have to decide how big you want your cookies to be: big, flat, and crispy; or smaller, thicker, and soft centered.If you go the large crunchy route, you want about 5cm diameter spheres that you press flat before dipping it into the sugar. If you want smaller, soft centered cookies you want about a 3cm diameter sphere. Don't press these ones flat, leave them as balls. Or you can do a combination of the two, just make sure they are on different sheets as the cooking times are different.Once you have decided, portion out the correct amount of dough and roll it. Press it flat for the bigger cookies, and dip the tops of the cookies in the sugar and candied ginger mixture from earlier. Place on an ungreased cookie sheet. (Watch out, they spread out a large amount! Much more than other cookies.) Next, place them in the oven:For crispy, crunchy, snap in half cookies bake for 15 min.  For crispy edges, but a soft melt in your mouth center, bake for 12min.  Step 7: Serve and Enjoy. <PIC> Once they have cooked, give them five minutes to cool down and then have a taste.I hope you like them, and had fun making them!Thanks for reading - Lucas


Introduction: Chicken Reheated Juicy and Tender. <PIC> Reheat cooked chicken while making it juicy and tender, and there are no cooking dishes to wash. My SprawlMart often sells rotisserie chickens, various flavors, 2-1/4 lb each, for $4.00. At that price it is hardly worth buying raw chicken, preparing and cooking it at home. Roasted chicken tends to get dry when it is reheated, though, even in the microwave. I have solved that problem.
To see my related Instructables, click on "unclesam" just below the title above or in the INFO box to the right. On the new page that appears, repeatedly click "NEXT" to see all of them.
Unclesam Step 1: Cut Up Chicken and Bag Portions for Freezing. <PIC> Needed (also from SprawlMart) in addition to precooked chicken: Quart-size ziptop freezer bags; Uncle Ben's pre-cooked rice, Roasted Chicken flavor; Swanson's low-sodium Chicken Broth (NOT stock).
I buy several chickens, use poultry shears to cut out the backbones, eat those together for one meal fresh. I cut the remainder of each chicken in half along the breastbone, remove each leg and thigh, connected, as one portion. I leave the wings in place, but cut each breast crosswise to make each into two portions, the smaller having the wing attached, the larger not. I am trying to eat more fruit and vegetables these days, so each of the six portions is plenty for a meal for me. I freeze each portion in a one-quart freezer zip bag. Step 2: Thaw Portion and Reheat. <PIC> When I want to have chicken, I put a portion in the fridge to thaw overnight. At mealtime, into the bag I pour a few tablespoons of Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor is the only one also sold in large, economy-size bag; knead out the lumps before opening; precooked rice will not increase in volume). Then I pour in a few tablespoons of Swanson's Chicken Broth (NOT stock), reduced sodium version, which was chosen as best tasting in "America's Test Kitchen" (PBS TV show) tests. I zip the bag closed, leaving a little bit unzipped to allow steam to escape. Step 3: Prop Bag Up to Prevent Spills. <PIC> Bag needs to be set up so that it cannot fall over and spill out liquid during reheating. If I am also going to heat up some precooked vegetables, I put them in microwave-proof tubs, loosely covered. It works better for certain side dishes to first microwave just the sides for a minute on highest power, then add the plate and chicken, microwave all for 3 minutes on high, follow with 4 minutes at half power. I store portions of sides in the fridge in these plastic containers, eat the reheated sides directly from the containers. Step 4: Hot, Juicy, Tender, Yummy!. <PIC> Unzip the hot bag and carefully dump the contents onto plate. The extra liquid will be absorbed by the chicken as it is cut up for eating, will help keep it moist. The rice is healthy side dish, also helps hold the moisture.
U.S.


Introduction: Guacamole Dip and Chips IMPROVED . <PIC> How to make Guacamole Dip in a pressure situation!  No time to go shopping for that perfect gift?  Make Guacamole! The perfect Snack or appetizer.This Instructable is a redo as the first version lacked the progress with images.  Please reconsider voting for this new and improved version with detailed images.  The DIS Maker at MyWlakeTech would appreciated it.Have you ever been to a Mexican or Latin American restaurant and get the salsa and guacamole? I get full by eating the chips and dip because of how addictive they are. I decided to make guacamole so that I could put my own twist on it. I could decide how much pepper, lime, and tomato to put in my dip. The problem I had was deciding what to do for Mother’s Day. I did not have time to go out and get a gift so I had to make do with the ingredients that I had in the fridge. Luckily, I had avocados, tomatoes, and onions which gave me the idea to copy the restaurant appetizers.What I loved about making the guac was that it was a fun and quick snack for anyone that has to make a last minute gift, especially when it’s a hit at parties. Within 10 minutes, you have a tangy, Latin American snack that can be shared with many people. I hope that you enjoy the process of making it and then eating the deliciousness.Another DIS DIY Make! Step 1: Ingredients. 4 avocados 2 tomatoes Half a red onion 1 jalapeno 1 tbs of cilantro A pinch of cayenne pepper ¼ cup lime juice Step 2: Tools and Supplies. Big bowl Knife Cutting board Paper towels Spatula for mixing 2 spoons A fork Step 3: Avaocados. <PIC> Cut the avocadoes in half and then scrape out the green part into the big mixing bowl, mashing them into a paste with a fork Step 4: Tomatoes Onions Cilantro`. <PIC> Dice the tomatoes, onions, and cilantro on the cutting board and add then to the big bowl Step 5: Jalapeno. <PIC> Carefully chop the jalapeno into small pieces and add that to to the bowl  Step 6: Lime Juice. <PIC>  Cut the lime in half and squeeze it over the bowl so that the juice is added to the mix  Step 7: Spice Salt and Mix. <PIC> Add the cayenne pepper and salt to taste. Mix all the ingredients together.  Step 8: Enjoy!. <PIC> Feel free to grab a bag of tortilla chips or a slice of toast to enjoy your guacamole dip! Step 9: Summary. <PIC> The guacamole will last about 2 days and then the green avocado will begin to turn brown. A potential problem is the avocados not being ripe enough and being too hard to mash. A solution to that is being careful at the grocery store and squeezing the avocado to make sure it is soft enough. Another problem is that the dip can go bad quicker if not stored properly so make sure to put foil over the bowl or place the dip in a tupperware container. I hope that this dip is as big of a hit at your parties as it was at mine!Made by DIS DemonHu361682


Introduction: Modular Pie-cosahedron. <PIC> constructing a pie with the topology of a sphere from 20 triangular sub-pie modules attached with amazing magnets. Step 1: Layout and Cut the Pieces. <PIC> we needed 20 equilateral triangles.  choosing an altitude of 12 inches let us easily lay out two strips of them on a 24x48 inch sheet of 24 gauge steel.  in order to get the dihedral angle at which the sides of the pans have to meet to form the whole icosahedron requires the sides to be sloped at darn near 120 degrees so if one just cuts out the diamond shaped tab in each corner, the results fit together quite nicely.
we decided to pick up a power-shear from harbor freight.  cuts the sheet like butter and leaves a cleaner edge than the hand sheers.  it wouldn't work for really detailed work but for reasonably smooth curves it's definitely worth it's weight and even for straight cuts it's significantly more affordable than a floor shear. Step 2: Fold and Rivet the Sides. <PIC> folding the pans was greatly simplified by a 18inch bending brake.  when you have to repeat some step 3*20 times, it's definitely worth setting up the appropriate jig.  here a piece of metal to clamp down the pan was cut to give the appropriate clearance and later re-used as a hold down for drilling.  we used a pop rivet in each corner to hold things a bit more rigid.
remember that sheet metal is sharp.  wear gloves, but don't be afraid to have fun. Step 3: Attach Magnets. <PIC> at this point, we thought it was time to glue the magnets on.  we wanted to use 6 magnets (aquired from amazingmagnets.com) to join each edge.  interestingly enough, if you attach all six magnets to one side of each edge, you end up having to make some pans where two edge are lined with magnets and some pans where only one edge has magnets, a direct consequence of the so called "hairy ball theorem".  the lack of symmetry is unsatisfying to say the least but has an easy solution.  rather than trying to orient each edge, orient the pan, split the magnets so there are 3x3 on every pan and offset the magnets counter clockwise.  Step 4: Baking a Test Pie. <PIC> it was time to bake a test pie.  the doubters needed to know for sure that the pie would stand up to inversion.  the answer was that, "yes it did".  more importantly, the experiment showed was that the 350 deg F was plenty beyond the curie point and essentially voided our magnetic attachment scheme.  it was now time to weep while we "un-epoxied" 180 magnets. Step 5: Baking 19 More Pies. <PIC> gathering ingredients to make 20x pecan pies is still exciting, even after all these years.  we used the recipe on the back of the karo bottle and added 1.5 tablespoons of flour to help guarantee the pies weren't overly runny.
the modular construction of the pie-cosahedron was a godsend in terms of cooking preparations.  we pipelined 4 sub-pies per shelf in the oven, hit em with 75 minutes of baking at 350F and cooled on the counter-top while the next 4 went in.
remember to line the bottom of the oven with foil.  things are likely to run over and the sugar burns on hard.   Step 6: Re-epoxy Magnets. <PIC> once the pies were cool, we re-attached the magnets.  it is a little hard to describe accurately the sensation of wrestling with magnets that are incredibly small, incredibly powerful and covered with some  combination of pie filling and rapidly hardening epoxy.  let's just say i wouldn't spend the night before thanksgiving any other way. Step 7: Assemble Pie and Enjoy. <PIC> we wrapped each sub-pie-assembly in saran wrap to make it easier to transport and put together. the saran wrap was cut off once the pies were in place and ready to be served.  there was surprisingly little slump; the layer of pecans and crystallized sugar did well to hold in the gooey interior.  on whole the pie consistency was judged to be far better than that of the fractal pie, probably due to the deeper pans and more controlled cooking process.


Introduction: Yummy Deer Jerky. <PIC> you are going to need a few pounds of deer meat, and a marinade  Step 1: . <PIC> first off cut your strips of meat into small slices about 1/8 inch.  Step 2: . <PIC> now prepare your marinade. take 3/4 cup of worcestesire
1/4 cup of soy sauce
1 tablespoon liquid smoke
1 tablespoon fresh lemon juice
3 tablespoons teryaki
1 tablespoon ketchup
1 teaspoon hot pepper sauce ( tobassco etc.) or to tast.
1 tablespoon garlic powder
1 teaspoon  powder onion
1 teaspoon black pepper
approx. 1 1/2 lb venison Step 3: . <PIC> now put your marinade in a gallon freezer bag and add in your meat. knead so the marinade is all over the meat. now lay it flat on a refrigerator shelf and let it sit overnight. every few hours knead the meat some more to make sure the sauce is evenly spread. Step 4: . <PIC> after 8-12 hours take the meat out and let the excess marinade drip off and lay the pieces on a dehydrator or oven rack
if you are using a dehydrator leave the jerky bits in there for 5-6 hours and check, if it feels and looks like jerky your done if not let it sit a while longer.
if you are using an oven turn the oven on about 150 or lower and let them sit for a few hours checking them often. after they are almost done turn the oven to 200 Fahrenheit and prop the door slightly open like with a spoon for about 1 hour. Step 5: . <PIC> now your almost done after your jerky has dried try it! then put it all in a ziplock bag and leave it open and put it in the refrigerator until it cools down. then you can squeeze out all the air and seal it and just leave it wherever. and if you have any of those oxygen eaters that are in reg. bags you can throw one in there.


Introduction: Langos (between Heaven and a Heart Attack). <PIC>
          You know how good pizza is? And how good fried foods taste? Well just imagine deep frying a pizza; that's pretty much Lángos (Pronounced Lang-oh-sh).
I learned how to make Lángos while in Sweden, from a Swedish/Greek man who learned it from his Swedish/Greek father...after some research I found out it is a Hungarian food - But who cares where it is from since it will make your breath bad, it is unhealthy, not-vegan but so delicious.
		Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called Potato Lángos (in Hungarian Krumplis lángos or Krumplislángos).[2] It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, a confectioners' sugar, or jam. - http://en.wikipedia.org/wiki/L%C3%A1ngos

	The Ingredients you will need are:
		Flour
		Yeast
		Salt
		An onion
		Garlic
		Butter/olive oil
		Sour cream
		Cheese (something melty like Mozzarella, Havarti, Cheddar)
		Oil for frying in (rapeseed, vegetable, canola...)
	Optional:
		A green or red jalapeno (not traditional but really adds to the Lángos) Step 1: . <PIC> Start by making a pizza dough, one which rises well. I would explain how I do it but I don't measure anything; i just combine the flour/water/yeast and sometimes sugar, grated carrot, herbs, pepper, spices together in quantities that look right for the kind of pizza I'm about to make. The dough I use for Langos would be one that I would use for a deep-dish pizza.
Make the dough, let it rise, and then turn it into disks (about 1-1.5 cm thick) which will fit in the cookware which you'll be frying in. Step 2: . <PIC> Slide your disks into some hot oil so that they sit at least halfway submerged. If you have enough oil so that the Langos is completely submerged then that's all the better. Remove when golden brown on both sides Step 3: . <PIC> Brush some finely chopped garlic/butter(or olive oil) onto your hot Langos disk. Step 4: . <PIC> Next top with the diced onion and salt and sour cream. Step 5: . <PIC> You're almost there.
Sprinkle some grated cheese on top of your Langos disk. Step 6: . <PIC> Congratulations! You've made Langos and now you can spread the deliciously unhealthy disks to your friends, family and maybe strangers (if you're feeling so generous).
Eat Langos responsibly and please vote for this Instructable in the Pizza contest..


Introduction: Slow Cooker Chili. <PIC> In this insturctabel I'll teach you how to make one of my favored dishes. Two meat chili and in my humble opinion its one of the easiest best chilly recipes around. Step 1: Step 1: Supplies. <PIC> A 10 in. non-stick pan or cast iron pan. You'll need 3 tablespoons of olive oil if you use a cast iron pan.A 4 qt slow cooker.2 lbs of ground meat I used 1 lb. of turkey and 1 lb. of pork. Do not use beans because chili with beans is nottrue chili.3 tablespoons of Hot Mexican  Chili powder1 tablespoon of Ancho chili pepper1 1/2 tablespoons of smoked Paprika1 1/2 tablespoons Roasted ground Coriander1 1/2 tablespoons Ground Cumin 2 tablespoon of minced garlic2 tablespoon of honey optionala 12 oz can of Diced tomatoestwo 8 oz cans of tomato sauce Step 2: . <PIC> Brown your meat in the 10 in. pan over med high heat. If you use a cast iron pan heat up  1 2/2 tablespoonsof olive per pound of meat. After you brown your meat drain the oil and fat and put it in the slow cooker. Repeat with the other pound of meat. Step 3: . <PIC> Now that your meat is in the slower add the diced tomatoes, tomato sauce and all the spices. Mix thoroughly cover and cook on low for 8 hours or high for 6 hours. Makes 4-6 servings.


Introduction: Meatball Onion BOMB. <PIC> Taking a next step on from our Bacon Onion Rings video (http://bit.ly/1o3a2ch) comes Meatball Onion Bombs.First inspired by the Teamtraeger recipe, I decided to make my own video recipe so as many people as possible can make their own version too.This recipe centres around a clever use for the onion (diced in the beef mix but also used as a shell to keep the bomb shape), and the rest is just really tasty beef, bacon and seasoning/sauce.If you don't have a big BBQ or smoker then try these out in the oven, you'll still get an amazing result - but if you DO have a smoker, well you're in for a treat! Step 1: Ingredients. <PIC> Here's what you'll need and what you're going to make with th ingredients. Now watch the video recipe! Step 2: Video Recipe. Watch the video for a full guide to creating and cooking these awesome Meatball Onion BOMBS!Feedback is welcome and please let me know if you cook your own!


Introduction: Old Fashioned Ice Box Cookies (Three Variations). <PIC> A classic holiday recipe that is versatile and time saving, these cookies have been a favourite in our family since before I was born. The dough can be made 4-6 weeks ahead of time and then frozen so you can have warm, fresh baked cookies in just minutes any time you want them. That is, if you are not a procrastinator who leaves all of your baking to the last minute. Which, of course, is what I did. And then just a few days before Christmas, I got hit with a nasty flu virus, and therefore did not get any baking done. The lesson to be learned here is, of course, don't be a procrastinator. Mark your calendar, record a memo on your smart phone, and set a date to make this recipe in November. What You Need:2 1/2 Cups of All Purpose Flour1 tsp Baking Powder1/2 tsp Baking Soda1/4 tsp Salt1/2 Cup Butter or Margerine1/2 Cup Shortening1 Cup Granulated Sugar2 Eggs1 tsp Vanilla ExtractAdd Ins:- Candied fruit or cherries- Chopped pecans or other nuts- Candy cane pieces- Melted chocolate, chocolate chunks/chips/wafers- Coloured sugar, for decorating  Step 1: Dry Ingredients. <PIC> In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until thoroughly combined. Then set it aside and get another bowl to mix your wet ingredients.  Step 2: Wet Ingredients. <PIC> 1) Cream* the shortening and butter/margarine until well blended and very soft.2) Add the sugar and whisk in until completely blended.3) Crack your eggs, one at a time, into a small bowl**. Add to the mixture with the vanilla  and beat until it is light and creamy and slightly increased in volume. (Be sure to give it a good beating at this stage to give your cookies a lighter texture.)* In baking terms, to "cream" something means to beat it until it is very light and creamy in appearance. ** Breaking eggs one at a time into a separate bowl gives you a chance to check for bits of shell and remove them before adding the egg to the rest of the mixture. It is also a good idea to this in case you happen to have a bad egg, which can happen on occasion.  Step 3: Put It All Together. <PIC> Now you need to mix it all together.Trade your whisk in for a spoon and add the dry ingredients to the wet, stirring gently to combine. Don't over mix at this point but make sure everything is blended together. I like to add just half of the flour mixture, blend, then add the other half. Once it's all blended, if you are only making one variety, you can stir in your add ins. The original recipe calls for 1 cup of chopped candied fruit or cherries and 1/2 cup of chopped pecans. For amounts of chocolate/candy to add, I usually look up another cookie recipe that is similar and go by that. It really doesn't have to be exact. I wanted to make 3 varieties, so I divided my dough into 3 more or less equal portions.  Step 4: Variation #1: Classic Fruit and Nut. <PIC> Add chopped candied fruit, or glacé cherries (or a combination of both) and some chopped pecans or other nuts.I didn't actually measure the amount I used here. I just keep adding more until it looks like enough. If you are making a full batch you will need about 1 cup of candied fruit and 1/2 cup of nuts.I gave my pecans an extra fine chop for the sake of family members who are somewhat lacking in the tooth department. It also stretches the pecans, which are very expensive, a little further. However, I would recommend using slightly larger pieces for a more noticeable pecan flavour.  Step 5: Variation #2: Double Chocolate. <PIC> Add melted semi-sweet chocolate and white chocolate chunks. I used 2 ounces of chocolate (maybe a little less after "quality control" test) and about 12 white chocolate wafers. Melt chocolate in the microwave, in 10 second intervals, stirring each time. It should only take about 30 seconds. Roughly chop the white chocolate, or use chocolate chips.  Step 6: Variation #3: Candy Cane. <PIC> Simply add crushed candy canes. I used about 3 tablespoons of crushed candy cane, so about half a cup if you were making a full batch. You can buy crushed candy canes at a bulk store, or crush whole ones with a rolling pin or heavy pot. Usually I like to use a little peppermint extract with the candy cane pieces, but it is difficult to blend it in to the finished cookie dough. Difficult, but not impossible. I have done it before and it worked.  Step 7: Wrap and Freeze. <PIC> If your dough is very soft, you may want to put it in the fridge for 30 minutes to firm up a bit. Spoon dough onto freezer paper or waxed paper and shape it into a log. Roll it up, tuck the ends in, and secure with a little tape if necessary. I like to make my cookies a little on the small side, so they can be served with other desserts, so I make my logs about 1 inch in diameter. If you want larger cookies, make the log a little wider. You can place the logs in your freezer as is, but I like to put them in a bag to make it easier to keep track of them. Otherwise, they tend to get shoved behind or under other things and forgotten. I labeled each log as well so I can easily pull out the one I want.  Step 8: Slice, Decorate and Bake. <PIC> When you want to bake some cookies, simply unwrap a log and slice it with a sharp knife into 1/4 inch thick slices. Decorate the tops of the cookies with coloured sprinkles, glacé cherries, candy pieces etc. Bake at 375 F for 8-12 minutes, or until lightly browned around the edges. Remove from cookie sheet and cool on a rack or plate. The best part is, you can bake just as many as you want, anytime you want. If you only want half a dozen then just slice off 6 pieces and put the rest of the dough back in the freezer. I sometimes throw a few in the oven just as we're finishing dinner and in 8 minutes, we have dessert.


Introduction: Homemade Spicy Eggplant Pizza. <PIC>
As summer is nearing its transition into the cooler days of fall, it is the best time to make up something a little spicy using great seasonal vegetables and flavors. This is one of my favorite dishes to make on a cooler afternoon after a trip to the farmer's market, or to my garden. This pizza really highlights the earthiness of the eggplant, and kicks it out of its natural blandness with a dose of garlic and chili oil.  Enjoy! Step 1: What You'll Need:. <PIC> For the pizza dough:
- 1 1/2 c. hot water (as hot as you can run it from the tap, NOT BOILING or you will kill the yeast)
- 1 1/2 tsp. dry active yeast
- 1 tbsp. olive oil
- 1 tbsp. salt
- 1 tbsp. sugar
- 3 c. all-purpose flour
- oil for greasing the bowl
For the eggplant topping:
- 1 large eggplant
- olive oil for brushing
- 3/4 c. grated mozzarella
- 1/4 c. grated parmesan
- 2 tbsp. olive oil
- 2 tbsp. minced garlic
- 2 fresh chilies, minced (I use red thai chilies - if you prefer less heat, use less intense chilies like jalapeno) Step 2: Making the Pizza Dough. <PIC> (IMPORTANT NOTE: this dough recipe is good for TWO pizzas, so if you want two eggplant pizzas, just double the amount of eggplant topping ingredients, OR  you could top that second pizza margherita-style by hopping over to my companion instructable, Homemade Pizza Margherita)
This dough recipe is one that I have had since I was in grade 8 Home Economics class, and it has never failed. It makes great pizzas every time, and can also be used for tasty calzones, or even an easy focaccia.
1. Sprinkle the yeast over the top of the hot water. Use the hottest water that you can run from your kitchen tap. DO NOT use boiling water or you will kill the yeast, and your dough will not rise. Let the yeast "bloom" for 5 minutes.
2. Add the olive oil, sugar and salt to the yeast, and stir.
3. Measure the flour into a large bowl. Add the yeast mixture to the flour and, using a wooden spoon, stir until well combined. The dough will appear VERY gooey - this is normal, as it makes a much more tender dough. DO NOT add more flour to the dough during this step.
4. Brush or spray some oil over the sides of the bowl and the top of the dough. Flip the ball of dough over and oil the other side. This will help when removing the dough after rising.
5. Cover the bowl with a clean kitchen towel, and set in a warm location to rise for 1 hour. Looking for a warm location? Try above the fridge, above you cabinets, or on the stove as you're preheating the oven for the next step! Step 3: Preparing the Toppings. <PIC> Onto the good stuff - this is where you can easily diverge from the recipe and top your pizza however you want, but I STRONGLY suggesting spicy eggplants. If, however, you choose to go your own way, skip ahead to the next step for directions for how to bake the pizza.
1. Slice up the eggplant into 1/3-inch slices and spread them onto an aluminum foil-lined baking pan brushed with oil. Brush the tops of the eggplant slices with oil also. Broil the eggplants until lightly browned, then turn them over and broil them the same way on the other side. Set them aside for now.
2. In a small frying pan, heat the 2 tbsp. of oil over medium high heat. Add the minced garlic and chilies, and swirl the pan for about a minute. You don't want to sauté them, just heat them and infuse the oil with all that garlicky-chili flavor. Remove the pan from the heat and set aside for now.
3. Mix the mozzarella and parmesan cheeses together in a bowl. Now you are ready to garnish your pizza! Step 4: Topping and Baking Your Pizza. <PIC> 1. Preheat the oven to 500 F. Set one rack in the lowest position in your oven. If you have a pizza stone, place it on the rack before you preheat, so that it can heat to the same temperature as the oven. If you don't have a pizza stone, you can just as easily bake the pizza on a baking sheet. A pizza stone is a good investment, however, as it makes for a nice crisp outside and tender inside to your pizza crust. I highly recommend it.
2. Generously flour a section of counter or a silpat* mat. This a really important step. The dough is very sticky, and this is when you will be adding in enough flour to make it workable, but not so much as to make it tough. So flour the counter well, and the rolling pin, and the top of the dough. Roll out half the pizza dough for one pizza, to 3/4-inch thick. You can make it round, or square, or free form in shape - I haven't found that either one tastes better than the other, but I've always like the rustic look of the free form pizza. (*A silpat mat in a silicone baking mat that can be laid over your counter before flouring. It will make transferring the dough to the pizza stone easier, and make cleaning up a cinch. If you don't have one, but ARE baking on a pizza stone, transfer your dough to a floured, reverse baking sheet, so you can then slide the dough onto the stone once it is topped.)
3. Now for the toppings: First sprinkle about 1/4 of the cheese mixture over the dough. This will help the rest of the toppings adhere to the crust once baked. Lay the eggplant slices over the crust, leaving a 3/4-inch edge for holding, and overlapping the slices where necessary. Top with the remaining cheese mixture. Finally,  drizzle the garlic-chili oil, garlic and chili included, over the top of the cheese. Make sure to drizzle it lightly and evenly over the entire pizza, or you will end up with pockets of heat - unless, of course, that is what you are going for!
4. If you floured your surface really well, this part should  will be easy. However, I have made this pizza  half a dozen times, and this step has not gotten any easier. Using the help of a large spatula, slide the pizza off the counter and onto your baking sheet, or if you are using a stone, off the silpat or reversed baking sheet and onto the stone. Don't worry about squishing and smushing the pizza as you move it, you can adjust its size slightly once in the oven. Be careful not to burn yourself on the pizza stone - it is currently at 500 F! Close the oven and bake the pizza for 12-15 minutes, depending on how brown you like your crust, and how hot your oven runs. Remember - no two ovens are the same. Step 5: Yum!. <PIC> Oooh, this is the best part. Once that timer rings, remove the pizza from the oven, either on its baking sheet or using a pair of tongs to slide it off the stone and onto a cutting board. Turn off the oven.
Bask in the awesomeness of a spicy, garlicky, cheesy eggplant plant pizza, with its tender-crisp homemade crust - oh yum.
Grab your pizza wheel and slice into that bad boy - and enjoy.
Remember, there's still enough dough left for a second pizza, so you always recreate this one, or hop on over to my recipe for Homemade Pizza Margherita and try that one out too. The two topping combinations compliment each other nicely.


Introduction: 3-ingredient No-bake Oreo Cheesecake. <PIC> Hey everyone, I have a fun and easy recipe for ya'll today! I have been tinkering around with this for a while, and I have found a really good way to make a refrigerator cheesecake out of only three things:1 bag of double stuf Oreos 2 8 oz blocks of cream cheese 1 Pint of Heavy Whipping Cream Step 1: Watch the Video!. If you like to learn how to do things through videos, check out this one I made showing step-by-step instructions on how to make this cheesecake! Step 2: Make the Crust. <PIC> First, get a medium and a small bowl. It can be a bit tedious to separate the oreo fillings, but I find putting them in the fridge for 5 minutes and using a butter knife helps. Place the cookies in the larger bowl and the fillings in the smaller bowl.Next, use the bottom of a heavy cup of a food processor to smash the cookies into small bits. The smaller you get, the more solid your final crust will be.Normally we would add melted butter to this before blind baking, but in the spirit of using only 3 ingredients, we can substitute the butter by adding in 1/4 cup of heavy whipping cream into the crumbs. Mix it in well and then place the crumbs into the bottom of a spring form pie tin. I like to use the same heavy glass I used earlier to compact the crumbs slightly.Place this into a 350 degree F oven for 7-9 minutes, or until your apartment smells like oreos. Step 3: Make the Filling. <PIC> Place the oreo creams we separated earlier into your smallest pot over low to medium low heat. We want to melt them down as much as possible.In a large mixing bowl. place both packages of cream cheese. I find that letting them sit out for about 20-30 minutes before working with them makes them easier to work with.Using a hand mixer, beat the cream cheese for about 30 seconds, or until it lightens a bit. Slowly pour in the rest of the heavy whipping cream while mixing continuously.Finally, plop in the melted oreo middles and mix until combined Step 4: Assembly and Refridgeration. <PIC> With the filling assembled and the crust blind-baked, it's time to add one to the other! I like to use a spatula and a turn table to create a nice gentle swirl pattern on top.Park in your fridge for 3-5 hours, or until the middle has set up until a firm but soft mass of goodness.To get it out of the springform pan, I like to place the pan on something narrow, like a bowl. The cheesecake should separate cleanly from the sides of the pan.Cut and serve to a grateful world!If you like my recipes, I'd love for you to checkout my youtube channel. I have over 20 recipe videos, and I'd love for you to subscribe and see my weekly new videos! Thank you!


Introduction: How to Freeze Bananas. <PIC> Maybe you got a ton of bananas you know you're not going to be able to eat before they go bad, or maybe you're lucky and have a store that sells food nearing its last Best Before date for half prize, and end up buying a lot of really ripe bananas.What do you do with them? You freeze them, of course! They are great base for any smoothie, and many other things.Its sounds pretty trivial though, right? If you want to freeze something, just throw it into the freezer, and you're done, right? Well, if you put whole bananas into your freezer, they will become rock hard and pretty hard to use in smoothies and other things, and if you didn't even peel it first, well... then you're going to have a hard time.So the trick is to freeze them individually. Its pretty easy! Step 1: Chop Your Banana(s). <PIC> Peel your bananas and chop it up into slices. In theory, the thinner the better, if you want it to be able to thaw easily, but if you got a lot of bananas, don't stress too much about it. Just make them about a cm thick or so. Step 2: Bagging. <PIC> This is the most important part. You could just throw all of them in a freezing bag and throw that into the freezer, but they will all stick together and freeze in solid lumps, and you have the same problem as if you just freezed the entire banana itself, and then you might as well not have bothered cutting them to begin with.Get a big freezing bag and place each banana piece next to each other, sliced side facing up. Don't have any laying on top of one another, only side by side.Once you're done, carefully slide the bag on top of a cutting board (or place it on a cutting board to begin with, if you aren't using said cutting board for chopping bananas, that is..) so they have something to rest on, once you put them into the freezer. Don't bother being able to close the bag just yet. The bag needs to be as flat as possible, for all the pieces not laying on top of one another.My bag was a bit longer than the cutting board, so I carefully flipped the rest of it on top of the rest. You can fold the bag if necessary, just as long as the banana pieces aren't touching each other, and there is plastic in between those layers. Step 3: Break Apart. <PIC> It takes a few hours for them to freeze properly.Once its done, you can take them out and break them from each other so they can be shook together in the bag, so you can close the bag. Put them bag into the freezer right away, as they thaw somewhat easily on the surface when they are exposed individually like that. Only a little thaw means they start sticking back together again.


Introduction: Chocolate Clementines. <PIC> Chocolate and citrus have always been a somewhat natural pairing. The tangy tasty notes of citrus often complement and diversify the bittersweet, smooth and creaminess characteristics of chocolate and especially dark chocolate in my opinion. Citrus fruit is dominant throughout the winter, prevalent in many forms from the sweet and succulent cuties to the bitter, crisp flesh of a grapefruit. Having inherited my mother's affinity for chocolate, I naturally tried to combine the two, citrus and chocolate. The following Instructable is the result. Follow along and enjoy! These little guys make a great snack you can keep in your fridge or a wonderful and quick snack to serve at a party or gathering.  Step 1: Ingredients. <PIC> Gather the following:Clementines, Cuties, or Mandarins (I used 5)1/2 Cup of Dark Chocolate Chunks2 Teaspoons of Sea SaltOther Materials:Cookie SheetParchment PaperMicrowave Safe Bowl Step 2: Peel. <PIC> Start by peeling your clementines. I have found that it is easiest to start peeling by pinching the stem and pulling away from the fruit until the peel breaks. I know that others like to use a spoon to start peeling. Continue peeling until all of your clementines have been peeled. This will save you time and effort later, by having all of your clementine segments ready for dipping when your chocolate is melted and hot.  Step 3: Separate. <PIC> Gently separate each of your segments from your 5 clementines. The next step takes a little bit of patience but it pays off in the end. Taking your time, remove all of the stringy bits from the outside and inside of the slices.  Step 4: Parchment Prep. <PIC> Line your cookie sheet with parchment paper. This is where your chocolate covered slices will dry. Set it aside, but you'll have it ready for your slices after they have been freshly dipped.  Step 5: Chocolate. <PIC> Place your 1/2 Cup of Dark Chocolate in your microwave safe bowl. Place in your microwave on high for one minute. If your chocolate has become warm enough that it has melted and you can stir it, stop. If it is still hard, microwave on high for 30 seconds, or until melted. You do not want to overheat your chocolate as it will lead to a grainy texture and burnt or toasty flavor to your chocolate instead of a smooth, homogenous chocolate to dip in.*Stir to make sure that you have a uniform chocolate to dip your clementine slices into. *If you are worried about overheating your chocolate, melt it using a double boiler instead which will allow for a gradual and even melting of your chocolate.  Step 6: Dip and Coat. <PIC> Let your melted chocolate cool for 30 seconds before you begin to dip. Using your fingers, so that you don't puncture the gentle membrane of the clementine slice, dip each segment into your melted chocolate. You can dip the whole slice, or as I did for this Instructable, only dip half of the slice so that you get a nice color contrast. Lay your dipped slice on your parchment lined cookie sheet.  Step 7: Sea Salt. <PIC> Sprinkle each slice with sea salt to add a little depth of flavor. The salt will contrast with the sugar in the chocolate and complement the sweet and tangy juice of the clementine.  Step 8: Cool. <PIC> Allow your slices to cool on your cookie tray at room temperature for an hour or until your chocolate solidifies. If you need the chocolate to set sooner, you can cool it in your refrigerator for 10-20 minutes or until the chocolate sets.  Step 9: Serve and Enjoy. <PIC> You're done. Serve your clementines at your next party or enjoy them as a healthy snack.


Introduction: Potato Blintzes. <PIC> I love blintzes.  I usually make cheese blintzes but I decided to make an instrcutable on how to make potato blintzes for Scoochmaroo's potato challenge. This recipe is somewhat time consuming but easy to make. I hope everyone enjoys my potato blintz recipe! Step 1: Ingredients. <PIC> Ingredients:
Vegetable Oil
3-4 punds of potatoes
3 large onions
1/2 cup of milk
1/2 cup of water
1 cup all purpose flour
4 eggs
1/2 teaspoon of salt
Sour cream (optional) Step 2: Pancakes. <PIC> To make the outside of the blintz, whisk together the eggs, milk, water, flour, and salt. Allow the batter to sit for half an hour and then lightly grease a pan. Turn a stove onto medium high and pour 1/4 of a cup of batter into the pan. Spread it around so it is the about the size of the pan. Cook for 1-2 minutes on each side. Repeat step for the rest of the batter. Step 3: Potatoes and Onions. <PIC> Peel all of the potatoes and boil. Mash the potatoes so that there are some chunks but not many.  Fill a pan half way with vegetable oil. Heat the oil and chop the onions into semi small chunks. Add the onions to the oil and fry for about 30 minutes. DRAIN THE OIL AND SAVE IT in a bowl. Mix the onions into the mashed potatoes and then add some of the oil from the onions. If you would like to, you can mix sour cream into the mixture too. Step 4: Folding. <PIC> Take 1 of the pancakes and put 2-3 tablespoon of the potatoes near the bottom. Fold it over twice and then pull in the sides then fold over 1 more time. Repeat until all of your pancakes are gone. The folding process can be hard at first so just follow the pictures of each step of the folding. Step 5: Frying. <PIC> Put a thin layer of vegetable oil on a pan and heat the oil. Place the blintzes in the oil and fry for 1-2 minutes on each side.


Introduction: Barbecue Chicken Cheese Spicy Mini Burrito. <PIC>       In this instructable I will be showing you how to create a barbecue chicken cheese spicy mini burrito.By: Preston Akubuo- Onwuemeka #Hercules2016 Mr.Gadd:class Step 1: Ingredients: Food and Kitchen Tools. <PIC> 1. Spicy Barbecue Sauce2. Shredded cheese (doesn't matter what kind)3. Corn tortillas4. Chicken (any kind)Tools1. Spatula 2. Knife3.  Large pan4. Oven5. Cutting board6. Oven pan7. Plate8. Stove Step 2:  Chicken. <PIC>      Place oven pan into oven and place 2 pieces of chicken on it. Turn the oven to 450 degrees and bake 20-25 minutes. When finished place chicken on cutting board. Cut them into thick slices. Get your plate and pour your spicy barbecue sauce on it. Get your chicken and cover them in the sauce. Now you chicken is done. Step 3: Tortillas. <PIC> `     Place your tortillas on your cooking pan and turn the stove on to low. Cook both sides for about 1-2 minutes. When finished add your cheese to the top of the tortilla and place chicken on it. Roll up you tortilla. And you have yourself a spicy barbecue mini burrito. Step 4: Enjoy. <PIC> Eat away


Introduction: Snowcream. <PIC> In this instructable I will be showing you how to make Snowcream, a delicious treat you can make out of the horrible horrible wintery snow that covers your junk every year.
now, I'm from orlando and believe it or not I have never seen snow, until this year when the inlaws thought it would be nice to have the family up for christmas.
Aside from the light sprinkle of snow that was already on the ground when I landed christmas eve, tonight was the first snow fall I have ever seen in my thirty years. so, being as excited as I was, I called mom and dad to tell them about the fun they were missing when my mom says "you should make Snowcream" "what the heck is that" i asked, and the following is what she told me.
LIST OF INGREADEANTS:
   1. a large bowl of freshly fallen snow
   2. a can of cream (Evaporated milk)
   3. sugar
   4. a drop or two vanilla. Step 1: SNOW!!!. <PIC> scoop yourself a nice big bowl bowl of freshly fallen snow. try to get the snow from the top and not so much dirt.  Step 2: Add More Yummy. <PIC> next, add a can of evaporated milk, a couple tablespoons of sugar, and some vanilla. then stir it all togeather. i must admit i thought the cream would melt more of the snow then it did. it held up pretty good to the liquid.
this makes a tasty tasty treat thats better than I was expecting. I wanted to add a little more cream but didnt want to open a new can, so as I'm looking in the fridge my wife has a brilliant idea. "why dont you add some coffie creamer" SO I DID!!!  we added caramel flavored coffie mate and it was awesome. tomorrow im making more and using pumpkin spiced creamer.
WOOOO!! Step 3: ENJOY!!!. <PIC> i hope you enjoied this instructable and use it to make tasty treats for you and your loved ones.
p.s....please rate!


Introduction: Hot Cross Bunny. <PIC> A project without much explanation needed. Instead of a bun, this is made with an orange zest infused raisin cookie dough.
I used the following recipe:
Cream 170g (1 1/2 sticks) softened unsalted butter together with 1 1/2 cups caster sugar until pale and fluffy and whisk in 2 eggs.
Stir together 3 cups plain flour, the zest of 1 orange, 1/2 tsp baking soda and 1/2 tsp salt.
Slowly mix in the dry ingredients with the egg/sugar/butter, alternating between small portions of the dry ingredients and 2/3 cup buttermilk (or milk with a dash of lemon juice). Fold in 1 cup raisins.
Shape the dough into two big circles topped with a small one (classic snowman shape) and add ears and a tail. The cross is a mix of water and flour, and piped on afterwards. Bake for approx. 15 minutes, at 180C, or until risen and golden. Done.
And yes, I made this cookie just for a very questionable pun.


Introduction: How-to Make an 8 Layer Grilled Cheese. <PIC> Hungry, and feeling adventurous?How bout making a multi-layered Grilled Cheese.It's really simple and quick to make.This instructable will show you how to go about it with 8 layers.I've done an entire loaf (24slices), but that wasn't documented.You can use any cheese you want, and any extras. Multiple cheeses is actually a great snack for cheese people. Step 1: Things You'll Need.. <PIC> Things you'll need.8 Slices of Bread - Any kind of bread will do. You'll need as many as layers you want (8 for this)7 Slices of Cheese - The more cheeses the better in my opinion. You'll need 1 less then slices of bread.Butter - Butter or margarine or whatever you want to spread on the bread.Tools - You'll need a spatula, a pan/griddle, butter knife, stove. Step 2: Preparation. <PIC> Begin with heating the pan. Set the stove to high, you want drops of water to pop.You want the heat of the bread to melt the cheese, so a quick grill is better then slow.Prepare the cheese.For sliced cheese i unwrapped them all and cris-cross the wrappers to make it easy to get the cheese.Butter the bread, only butter one side, make it thin, you don't need much. You can even do without any butter but it helps with sticking. Step 3: Cooking Time. <PIC> Start with placing one piece of bread butter down, and quickly add the cheese on top and another piece of bread, butter up this time.let it sit there for about 15seconds, until its a nice golden brown. Then flip it and do the same to the other side. Don't squish it with the spatula. Step 4: Flip Flop. <PIC> Ok, now that both sides are grilled to perfection, add a slice of cheese and another piece of bread, butter up.Now flip it to grill this new bread.Leave it like this about 15 seconds again.Add another slice of cheese to the top with bread butter up again.You need to flip back and forth like this until you have no more cheese and bread to add.You can wait less time each flip because the weight of the sandwich will help grill it faster. Step 5: Plate It. <PIC> Once you're completely done grilling all sides, plate the sandwich. Use a sharp knife to cut it how you like (Diagonally for me). Step 6: Eat It!. <PIC> And now you can eat it.Enjoy!


Introduction: Naan Dog. <PIC> So its boiling hot outside and it's the perfect opportunity to create this unique hotdog. With the warm flaky bread and the coolness of the tomato against your tongue and the tanginess of the spicy mustard this hotdog will cool you off and fill your belly with summertime flavors. Step 1: Ingredients. <PIC> You'll need:Naan Bread2 Vegetarian Hot Dogs1 Good squirt of Yellow Mustard4 Slices of Tomato5 Leaves of Fresh basil1/4 of a Red Onion1 1/2 teaspoons of Sea SaltOlive OilChili Powder Step 2: Spicy Mustard. <PIC> Stir a good dollop of yellow mustard and chili powder in a bowl until your palate is fulfilled. Step 3: Prepare Naan and Hot Dogs. <PIC> Prepare the Naan with olive oil oil chopped basil, sea salt and top with Feta cheese.  Then, score the hot dogs and wrap both the naan and hot dogs in aluminum foil and bake in a 375 degree oven and let them bake for 10 minutes. Step 4: Now for the Good Part!. Add the tomatoes, and onions along with the hot dog and spicy mustard.  Enjoy your sausages!


Introduction: Easy Holiday Pumpkin Mousse. Delicious and simple pumpkin mousse, a perfect light and fluffy Thanksgiving or Christmas dessert. Video above.Check out my YouTube channel for more great desserts. Step 1: Gather Ingredients. <PIC> 15 Oz Canned pumpkin2 boxes Instant vanilla puddingMilk Pumpkin pie spice 8 oz Whipped  topping Step 2: Mix Ingredients. <PIC> Add the instant pudding, canned pumpkin, 2 cups of milk and 1/2 tsp. pumpkin pie spice to a mixing bowl. Mix at low speed with a stand or hand mixer for about a minute or until everything is well combined.  Step 3: Fold in Whipped Topping. <PIC> Fold in the whipped topping. Do not stir hard. Mix until all the topping has been combined. Cover with plastic wrap and refrigerate for a few hours or until time to serve.


Introduction: Lemon Cheesecake Squares (or Triangles). <PIC> The first time I had these was at a wedding reception.  I fell in love with them.  I made them for a dessert table at a church women’s group activity.  There were ladies walking around with a piece in their hand, asking “Who brought this?”  Finally, I sent an e-mail out with the recipe.  Now you can experience them for yourself.  Thanks to Megan for sharing the recipe with me.  Let’s get started and enjoy, Lemon Cheesecake Squares (or Triangles). Step 1: . <PIC> Supplies:
3 pkg. of crescent rolls (the pop and serve kind)
2 8oz pkgs. of cream cheese
¾ cup sugar
1 egg yolk
1 tsp. vanilla
1 cup confectioners’ sugar
2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
Tiny bit of milk
Plastic wrap
I’m going to assume that you have the usual basic baking equipment. Step 2: . <PIC> Preheat oven to 350 Ì
Rub shortening on a 17 ½” x 12 1/2” cookie pan, (otherwise it sticks) Step 3: . <PIC> 1. Spread 1 ½ pkg. of crescent rolls on the bottom of the pan Step 4: . <PIC>  Filling:  2  8oz pkgs. of  cream cheese
              ¾ cup sugar
             1 egg yolk
            1 tsp. vanilla
            Step 5: . <PIC> Beat until smooth. Step 6: . <PIC>  Put dollops of the cream cheese batter on the bottom layer of crescent rolls.  Step 7: . <PIC> Spread the cream cheese batter evenly (as possible). Step 8: . <PIC>  Top Layer:  on plastic wrap. Spread the remaining 1 ½ pkg. of crescent rolls out on another pan the same size.  Step 9: . <PIC> Flip it on top of the bottom layer and cream cheese filling. Step 10: . <PIC>  Bake 15-20 minutes until golden brown. Step 11: . <PIC>  Glaze:  1 cup confectioners’ sugar
             2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
             Tiny bit of milk Step 12: . <PIC> Beat together before the pan comes out of the oven. Step 13: . <PIC> Spread the glaze on top of the hot cheesecake as soon as the pan comes out of the oven.
Let it cool. Step 14: . <PIC> Once cool cut, the cheesecake like this pattern.  For 24 pieces, cut squares, if you need 48 pieces, cut the squares into triangles Step 15: . <PIC> Heaven!  Enjoy!


Introduction: Guitar Hero II Guitar Cake Tutorial. <PIC> Decide to make a full size replica of the Guitar Hero II guitar in cake form. Spend the next few weeks freaking out and searching for instructions on fondant icing and cake decorating!
Pick up bits and pieces for making the cake over the course of the month... spending over $100 just on "stuff". For me this meant buying icing, a rolling pin, a rolling mat, palette knives, an icing smoother, cake board. Luckily I already had bowls, a mixer and a few bottles of wine in the cupboard. Step 1: Get Started With the Fiddly Bits. <PIC> Cut out templates for the cake (I used the actual guitar to make my template) and start making the "extra" pieces by rolling out coloured icing and cutting to size. Put these in an airtight container to harden. Step 2: The Cake!. <PIC> Because the guitar is so long and my oven was so small I ordered a sheet cake from a bakery. Its likely that the first person you speak to won't know what you're talking about so ask to speak to the baker and get a full sheet of 1" butter cake, un-iced and leveled. Or you could make a bunch of cakes and join them together. Sheet cake is easier!
Look at the sheet cake and wonder how you will cut all the pieces out, use wax paper to make templates (make sure you have right side up and wrong side up layers so you have a flat surface on the bottom of your bottom layer and top of your top layer) and then cut with a sharp knife! Put all the cut off pieces of cake in a bowl to snack on. Step 3: Laying the Cake to Rest.. <PIC> You will need to cut a piece of cake board to fit into box that the actual guitar came in (this is super handy for transporting the finished cake!) then you can put cake in box and go to bed. It will rest and settle and you can get some much needed sleep in readiness for the icing excitement to come! Step 4: I Hope You Have Mixing Bowls!. <PIC> When you wake up, freak out a little about how this is all going to come together since you're going to a gig and have a house guest for the weekend.
Before the gig, start making icing (white chocolate butter cream), filling (dark chocolate ganache) and drinking wine (brown brothers, dolchetto and syrah). The wine will relax you some what and make the nerves go away for an hour or so.
Put the filling in the fridge/freezer to cool and thicken while you set up the next part. Step 5: Its Icing Time!. <PIC> Put a thin layer of icing on the cake board (under where the cake will sit) and lay the first layer on the board with the right side up. you do not want the cake sliding off when you move it around! Put the icing in the fridge now to cool while you do the filling.
Once the filling has cooled in the freezer to make it solid enough to spread without running down the edges cover the first layer liberally. dont go to close to the edges (it will discolour the outer icing if it bleeds out).
Stand back and marvel at the first layer being complete. then put the top layer of cake on (so that the flat bottom of the cake is your flat top surface). Wow! it looks like a guitar.
Brush away all the crumbs from the cake and using the icing which has now been cooled in the fridge cover entire cake in a thin layer. This is to seal in the crumbs as well as adding some moisture. Step 6: Rolling Out the Fondant. <PIC> Now its time to get rolling! Kneed the fondant icing till it is softened and then roll out, using the wax paper template to check the size. dont forget you need overhang to cover the sides. If you have any icing remaining make sure you wrap it in clear film or it will harden and be unusable.
FREAK OUT about how to get the massive flat icing onto the cake, request assistance from someone if you can or roll the sheet over a rolling pin and then roll back over the cake. GENTLY! You do not want the fondant to tear.
Lay the icing flat on the cake and gently pull the rolling sheet back without stretching the icing. Smooth the corners and press the icing to the cake firmly but not roughly. Use a fondant smoother to remove finger marks and any weird lines. Cut the excess icing from the board and press the icing under the cake, smoothing as you go.
Stand back and marvel some more at the icing being half way complete!  Step 7: Time for the Black Fondant. <PIC> Kneed the black icing with 1/3 white icing to get a better consistency to work with (it doesnt ruin the colour at all! thats how much colour is in the icing!) and cover the parts of the cake iced with white fondant with clear/cling film to ensure you don't stain it with the black icing.
Roll out the black icing, lay on cake and shape as for the white icing.
Stand back and rock out to the awesomeness that is the cake.
At this point I put the cake away in its box and went to go see YOU AM I! ROCK ON! Step 8: Almost Done!. <PIC> Now that the cake is done you can get to finishing the fiddly bits!
Bend a cable knitting needle to make wahwah wand and put black icing on end to harden. Cut out details from the hardened flats of icing you make earlier. Put together on cake with royal icing.
Drizzle royal icing on the back of edging ribbon and press to the bottom edge of cake. hide joins in the join of icing.
Stand back and marvel in amazement at the finished cake!  Step 9: Have Your Cake and Eat It Too!. <PIC> Go to party, put candles in the cake, sing badly then cut up cake and eat!
ENJOY!
ps. The body of this cake fed about 40 adults and the black iced neck of the guitar was not eaten until the next day. The black icing will make your teeth go purple until you brush them!


Introduction: Artichoke, Port Salut and Parma Ham Bites. <PIC> Here are some lovely big bites to hand out on your New Years Eve parties! Delicious roasted artichoke hearts, with a chunk of creamy port salut on top, wrapped in powerful tasting prosciutto de Parma. Found out the other day that "prosciutto" and "Parma ham" are basically the same thing, it's just that Parma ham is a type of prosciutto that is madespecifically in Parma (Spain), but prosciutto can be made anywhere (it is typically Italian, but we even cure our own prosciutto in Britain). These canapés are quite rich- your party-goers may only want a couple, but then again, I love rich food at parties! Step 1: Artichoke, Port Salut and Parma Ham Canapes (Makes 24). 2 tins artichoke hearts (in salted water), drained, rinsed and halved60g butter1 large clove garlic, mincedPinch mixed herbs1 x 185g wedge Port Salut, rind remove, diced into cubes8 slices Parma ham, each slice sliced lengthways into 3 strips. 1. Preheat the oven to 220C. Mix together the butter, garlic and mixed herbs. Place the artichoke hearts (flower side up) on a baking tray. Put a knob of the garlic herb butter onto each artichoke half. Put the artichokes into the oven for 20 minutes.2. Remove the artichokes from the oven and allow to cool (cool enough to handle). Put each artichoke half onto a strip of Parma ham, top with a piece of port salut, and roll up. Place each of these on a plate, arranging them in an attractive fashion. Serve!


Introduction: Swedish Fish Cordial...It's Horrible!. <PIC>  I have been playing about with making cordials (Infused Vodka) for a while now. I have had some successes (Really good ones) and some not so good ones. This is one of the not so good ones.
I hate Swedish Fish. Really really hate them. Rather lick a hedgehog than eat a Swedish Fish...But I have a friend who is nuts about them. In honor of her (Her name is Gazelle), I made the Gazelle Swedish Fish Cordial. This was inspired by the "Shoot The Rainbow" instructable-Which actually tastes good.
If you know someone who loves these candy nightmares, make them a bottle. They may think you are the coolest.
Or they might curse you to your grave for having concocted such a nightmare.
First up...The stuff you need. Step 1: The Nightmare Begins. Here's the Stuff.. <PIC>  First you need a bag of the little red fruity fish of satan.
Then a 1 quart jar (With lid)
Two cups of cheap vodka
A strainer
Coffee Filters
A large bowl or pitcher
A bottle that can be sealed.
You will need all of this eventually. Right away, you need the vodka, a jar and the fish.
Do I really need to mention that everything should be clean?
Really? Step 2: Mix It Up and Wait. <PIC> Put the fish into the jar and pour the vodka on top.
Put the top on tightly and slosh it around gently, then store in a cool dry place for a week.
I should have put mine in a closet. I had to stare at it every day as it mocked me with it's horribleness. Step 3: Get Rid of the Chunks.. <PIC>  After waiting for a week, put the strainer over a bowl or pitcher (I prefer a pitcher- It makes transfering the liquid easier) and pour the liquid through it, followed by the nasty decaying leftover chunks of Swedish Fish. Ok, they are not really decaying. It is the left over gummy stuff with all of the flavor and color washed out. I suppose you could eat one if you wanted, the flavor and color replaced by vodka, but I wouldn't.
You want to, don't you?
Go ahead, I dare you.
Bleaugh.
Mine got dumped down the disposal. Step 4: Filtering Out the Filler. <PIC>  Remember that cloudiness that occurred when we first poured the vodka over the fish? The stuff that made that cloud is still in there. We need to get rid of it.
Pour the liquid from the pitcher or bowl back into the jar. Rinse the bits of dead fish candy from the strainer and put a coffee filter into it. Restrain the liquid from the jar back into the pitcher through the coffee filter. It will probably take two or more filters. The gunk still left in the vodka tends to slow the stream down to a drip very quickly. Step 5: Make It Go Away.. <PIC>  Last step. Just bottle it up so that it looks pretty and give it away to someone that appreciates the special nastiness of Swedish Fish. Like my unusual friend Gazelle. I think she'll love it.
I did try a sip. Now I hate Swedish Fish even more.
Sure does look pretty though!


Introduction: Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches!!!. <PIC> With the summer heat kicking in, a good frozen treat is something frequently sought after. Many vendors try their best to satiate the quench of a cold dessert on a warm day: the ice cream truck man's superhero pops, a whosawhatsa's super antioxidant smoothie, and the ever popular  friendly mixture of soft serve frozen cream and candies.. But what about a homemade commodity, you ask? Well, my friend, give these tasty Triple-Chocolate-Potato-Chip-Icecream-Cookie Sandwiches a try;  you'll not only be quenching that burning desire for a frozen dessert, you'll also give that ice cream truck man a run for his money. Step 1: First Off... <PIC> Right-o then, let's get started! This here is a recipe I have adapted and tweaked from one I found in an older magazine. First off, to make these tasty homemade Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches, you will need ingredients.
...
And here they are:
1 and 1/2 sticks of butter, preferably unsalted
1 cup of some of that brown sugar
1 cup of white sugar
1 teaspoon of vanilla
2 eggs
2 cups of flour; I typically use King Arthur's brand when making baked goods, and it hasn't done me wrong
1 teaspoon baking soda
1/2 teaspoon salt; I go with sea salt, not sure if there is that much of a difference, but ya know..
                    ...This is where things get really fun...
3 cups of chocolate chips
    1 cup being semi-sweet, 1 cup being white chocolate, and 1 cup mini chips to roll the sandwiches in; if you wanna get cray you
        can try mixing different blends of chocolate chips such as milk with dark, and semi-sweet, etc. Get creative with it! If you want,
         no pressure.
2 cups of crushed potato chips
        and although Cape Cod chips are featured in the photo, Utz chips were the ones used in the actual cooking (Utz are salty, but
        not too salty, and crunchy without being too crisp)
                    ...And, drum roll plzzzz, ...
One half carton of your choice ice cream!
...
Pieces of equipment needed to bake these goodies are as follows:
An oven
Cookie Sheet(s)
Parchment Paper
Spatula
Melon-baller or spoon
Mixing Bowl
Electric Mixer, or Hands
Measuring Cup(s)
Cooling Rack
Timer
Aluminum Foil
Plate(s)
A Freezer Step 2: Start Putting It All Together.... <PIC>    Now that you have your list of ingredients, and presumably your ingredients, let's start putting it all together.
Combine in your mixing bowl, the brown sugar, white sugar, and butter. Take it out of the packaging, silly! Gosh..anyway, blend these ingredients together at a medium speed until they have created a lovely light brown and fluffy mixture. Then add in the eggs and vanilla.
   Once you have that lovely light brown fluffy mixture with the eggs and vanilla all mixed together, it is time to slllooooowwwwlllly, and I mean slowly, add in the flour, baking powder and salt. (Unless of course, you like to clean up large floury messes. I learned that one the messy way, and it took a few times to set in).  Step 3: The Chips, Brahh, the Chips!. <PIC>   And now, for what makes this cookie recipe unlike any other cookie recipe: the chips, brahh, the chips!
These steps are best done by hand, so as not to crush the chocolate chips or potato chips. Measure out 1 cup each of the chocolate chips (for this go-round I used semi-sweet chocolate chips and white chocolate chips), and crush up 2 cups of those potato chips! Add them into the cookie dough mixture by folding it over itself, to disperse the chips as evenly as possible. Step 4: Chill Out and Preheat. <PIC>    Now that you have your cookie dough all set, it's time to get inside and preheat that oven! Set the oven to 350 degrees F, and while the oven preheats, cover the cookie dough with aluminum foil, and let in chill out in the fridge. This will allow the dough to slightly harden, and become much easier to scoop out. While the dough is chilling out, and the oven is preheating, you can go on ahead and cover you cookie sheet(s) with parchment paper, and clear out a spot in the kitchen for the cooling rack.
...
'BEEPBEEPBEEP-BEEPBEEP!'
...
   Oh! Looks like the oven is ready. Take the dough out of the fridge and grab the melon-baller! Or spoon. Try to make each scoop as even as the last. They don't have to be perfect (that is a big part of the charm of homemade after all!), but they should be as close in size as you can manage to get them so they will all cook evenly at the same rate.
   Give at least 1/2 inch of elbow room for each cookie, and once your sheet(s) is(are) full, pop 'em in the oven. Oven temperatures can vary, so it is best to check on the cookies periodically. For my oven, I checked after 11 mins, and they were still goopy. I ended up cooking each tray for about 18-22 minutes. Depending on the size of your cookie plops, you should be able to get around 2 to 2 1/2 sheets full. After each round comes out of the oven, allow it cool for at least 1 minute. (Just so it wont melt apart on your spatula). Then move the cooked cookies over to the cooling rack. Step 5: Are They Done Yet?. <PIC>  Almost there!

   A'right, so now you have all your cookies cooked, and out of the oven, right? Sweet. If you want to serve your cookies warm, grab that ice cream and get goin'. If you want them to be frozen, I would suggest cleaning all your equipment, and putting everything back in its place while you wait for the cookies to cool completely.
...
   Okay, so take those cookies you've just made, and may or may not have allowed to cool, and start pairing them up. Find which cookie goes best with which cookie. You might be surprised at how well those oddly shaped ones seem to be able to find a friend pretty easily. Once you have the cookies paired up, roll out some aluminum foil, and pour the mini chips into the middle. Then grab that ice cream! Hold your spoon, or ice cream scoop, or even melon-baller, under hot running water. This makes it soo much easier to cleanly scoop on through the ice cream.
   Pile up each cookie with a little more ice cream than you think you might need. Be sure to evenly disperse the cream around the cookie. Then, gently squish that cookie and its friend together. Smooth any excess ice cream that may seep out of the sides with the back or bottom end of your spoon. The thicker the ice cream center, the more mini chips you can pile on. Once you have a cookie sandwich assembled, gently roll it through the mini chips. It may take a few passes to get complete coverage, but boy is it worth it!  Step 6: Freeze or Enjoy Now; the Choice Is Yours!. <PIC> There you have it! Your Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches are complete! You can either pop 'em in the freezer or enjoy them as they are. You should invite some friends over and share with them, or just dig in, it's up to you.
Enjoy!
Made by Maggie.


Introduction: Napoleon Cake. <PIC> This is an easy version of Napoleon cake which is very popular in former soviet countries. I use condensed milk to make a cream but old style one uses so called 'boiled cream' - it's like a custard. So here we go - it's very simple, delicious and fast! What you need:4 rolls of Ready rolled puff pastry3 x 400gm of sweet condensed milk 2 x 250gm of unsalted butterVanilla extract by taste Step 1: Pastry... <PIC> Put each sheet of pastry (one by one) in the oven (gas mark 7) for 10 minutes.  The pastry will come out all puffed up but do not worry about it, just leave it aside. Do the same with all 4 sheets and leave them to cool down. Step 2: Cream. <PIC> Put the butter in a plastic bowl and add all the condensed milk to it. Take the blender and keep on blending it till you get a smooth texture. In the end, add couple of spoonfuls of vanilla extract and stir it with a spoon. Cream is ready! Step 3: Layers. <PIC> Put the first layer on the tray and cover it with the cream - smooth it out with a spoon and add another layer on top and cover that layer with the cream as well - do the same with all the layers. Step 4: Finishing Bit... <PIC> Get some decorative chocolates or some crushed nuts and sprinkle it on top and leave it in the room temperature over night - all the cream will absorb nicely.


Introduction: Un-Tuna. <PIC>  Step 1: Un-Tuna. <PIC> Soak raw sunflower seeds overnight After soaking Grind the sunflower seeds in a Nutribullet. Grind until the seeds look like tuna consistency  Add relish Add mustardAdd Vegenaise Stir all ingredients Serve on bread of you choice or use as a dip Yummy!!


Introduction: Chilaquiles Soup. <PIC> This recipe came together so quickly last night and it was so good that I'm rushing to get it on the blog so that you can make it for dinner tonight. Chilaquiles traditionally are tortillas chips simmered in sauce and then topped with different things (chicken, scrambled eggs, etc...). It's not much of a stretch to turn them into a soup and I find them easier to eat this way. I found this recipe in the '97 Joy of Cooking, they credit Rick Bayless for giving them the recipe, then I adjusted it to my tastes, and now I'm passing it on to you. Psst... pass it on.serves 3 to 4
1 or 2 fresh jalapenos
2 garlic cloves, unpeeled
1 28oz can whole tomatoes, drained
1 medium yellow onion, sliced
3 cups chicken or vegetable stock
2 chicken breasts
1 T cumin
1 T oregano
2 to 4 medium handfuls of thick/authentic style tortilla chips
1/2 cup cilantro
sour cream
grated jack or cheddar cheese Step 1: Roast the Jalapeno and Garlic. <PIC> In a dry, thick-bottomed pot or pan (cast iron is great) roast the jalapeno and garlic over medium-high heat. It takes about 15 minutes and it seems strange, but you just leave them in the bottom of the pan, turning them as each side turns dark brown/black. Step 2: Saute the Onions. <PIC> In a bit of oil, in a small soup pot, saute the onion until it is soft and starting to turn brown. Step 3: Blend the Jalapeno, Garlic, and Tomatoes. <PIC> Peel the garlic and take the stem out of the jalapenos. Puree them in a food processor or blender. Add the drained can of tomatoes and blend again. Step 4: Simmer the Tomato Mixture. <PIC> Transfer this to the soup pot of onions and simmer for about 5 minutes to thicken it just a bit. Step 5: Add the Stock and Chicken and Spices. <PIC> Add the stock, raw chicken breasts, cumin, and oregano and simmer for 20 minutes. Don't taste it until it has simmered for a bit because it's the simmering that kills any bacteria that might be in the chicken. Step 6: Add the Chicken, Cilantro, and Chopped Chicken. <PIC> Remove the chicken and cut it into cubes. Add this back to the pot along with the cilantro and tortilla chips. Simmer for about 3 to 5 minutes - just until the chips are soft.Serve topped with sour cream and cheese. Muy Sabroso!


Introduction: Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder Weber Kettle Grill . Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep. Step 1: Check Out This Easy Method for Delicious Pulled Pork. Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep.


Introduction: Professional Box: Hot Plate With Timer for Morning Coffee. <PIC> Let's start with some explanation: I'm italian, this means that for me the moka's coffee, or the espresso, are vital in the morning, i don't know if in other country you need as much as me the hot coffee in the morning... but here's something the DeLonghi sell in the stores: http://www.delonghi.com/it_it/products/emke-42/ (it has a timer, a ringtone, a watch, you set it to make you the coffee the time you want it)
Here's something i've done starting with this tools and parts:
- An electric hot plate.
- A voltage dispencer with timer (the one you put on the socket, that can be setted to switch on in particular hours)
- A Solderer with some tin
- Lot's of time to waste
With this materials i've done an electric hot plate with a timer that i can set at any hour i want.
Usually this hot plate (with timer setup) remains on for about 2 minutes, it's enough to heat the plate for about 15 minutes, the ammounts of time the coffee needs to come up from the moka (about 5 minutes) plus other 10 minutes that keep me the moka warmed for me to get up and drink it!! :)
Then i was thinking... this timered hot plate occupy a lot of space, plus i need the coffee, the cup, and everything to stay in the same place and i can't waste a part of my desk for it...
So, this is what i've done next:
- A shoes' box
- A pair of paper tubes, from the blotting paper rolls
- A piece of pakaging styrofoam
- Some glue
- schissors and cutter
- Other piece of box (from an old PS2 box)
This morning i start working on this box, that can keep all of the stuff i need to make my coffee ready in the morning... and this is the result.
It's been a while since i made this hot plate with timer, but since the box and everything i didn't thought this was much of a deal... but then, looking at it with his box and everything i realized it really was a good job!! :) also if done with regular stuffs XD for something even a little bit embarrassing.


Introduction:  How to Make S'MORES COOKIES. Ingredients:11 Tablespoons unsalted butter, softened1 cup brown sugar, packed½ cup granulated sugar2 large eggs1 teaspoon vanilla1 teaspoon baking soda½ teaspoon salt2 ½ cups flour1/2 cup semi-sweet chocolate chips1 cup mini marshmallows3 regular sized Hershey’s bars, broken into pieces1-2 packages graham crackers, broken into squares Step 1: STEP ONE. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside Step 2: STEP TWO. In an electric mixing bowl, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined  Step 3: STEP THREE. Add the flour mixture to the butter mixer and combine on low speed. Step 4: STEP FOUR. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour. Step 5: STEP FIVE. Preheat the oven to 375 degrees. Line baking pans with parchment paper.  Step 6: STEP SIX. Lay out graham crackers side by side on the pans as close as possible... they should be touching! Step 7: STEP SEVEN. Place tablespoons of dough on graham crackers.  Press down gently with fingers. Step 8: STEP EIGHT. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can add as many as you like, depending on how "chocolatey" you like them.  Step 9: STEP NINE. Bake for another 5 – 7 minutes. The edges will turn golden brown when done.  Remove to a baking rack to cool. Step 10: STEP TEN . ENJOY!


Introduction: Sugar Molds - for Cupcakes and Decorations. <PIC>
          Sweet versatile edible decoration for any holiday or birthday. The sky is the limit. There are so many molds to choose from online,at stores like Target,Michaels and cake supply stores. Heck, I even get alot of mine from the dollar store.Ideas you can use your sugar molds for:
*cupcake toppers
*decorations for cakes
*decorations around the house
*seasonal decorations for parties
*cake dummies
*props for birthday parties
*seasonal gifts
*sugar cubes
*portion control your sugar (it would be so cute to have small fowers for your guests coffee for a nice brunch or dinner party)Different kinds of molds:
silicone ice trays
metal molds
soap molds
plastic molds
chocolate molds
silicone molds
make your own molds     link here
shaped containers that candy was in see pic below-the bunny,heart
cake pans
character cake pans
even cookie cutters
Thank you for looking. Please check out my other instructables.
         Step 1: All You Need Is a Few Things. <PIC> sugar
water
mold of your choiceOptional items:
edible air brush paint
royal icing
luster dust
food gel coloring
heck you could probably even acrylic paint  or spray paint if you want to use it as a non edible decoration. Step 2: Preparing the Sugar. <PIC>  I have seen recipes that call for sugar, water, and cream of tarter. But you dont need the cream of tarter.I never use it. Save it for something else. All you have to do is pour the desired amount of sugar that you want to use into a bowl and add a little bit of water at a time. Mix really well and when the sugar feels like slightly damp sand and when you squeeze the sugar in your hand and open it and the sugar holds the shape of your fist being closed on it, you are ready to mold it.
If you want to dye your sugar before you mold it, add the food coloring in at the same time as you add the water. you will see little dark spots of color so mix real well or just make sure that those spots arent going to be seen on the mold.  Step 3: Mold the Sugar. <PIC> Grab your desired mold and start putting some sugar in it. Pack it in all over. Fill it about half way, then really push down to get it packed really tightly. Now add more, fill it to the top of the mold. Pack tightly. Make sure that the level of the sugar is flat with the top of the mold so that when you unmold it ,it doesnt "fall" a little and break. If it does break at this point just stuff it back in and try again.
Place a plate or cardboard or something flat against the sugar/mold then flip it over and now you can see the shape of your sugar mold. Let dry for at least 5 hours.I suggest overnight just to be on the safe side. Step 4: Decorate As Desired. <PIC> You can...
Airbrush it with edible airbrush paint
Cover it with frosting or royal icing and add lots of details
Use luster dust to give it soft colors (this method doesnt produce bold colors)
Piping gel and Wilton decorating icing in a tube also do good for small details.
Or maybe you already died the sugar before you molded it
I hope you have as much fun decorating with this method as much as I have.


Introduction: S'mores Dip. <PIC> Melt 1 cup chocolate chips, 2 tablespoons of milk, and 1 cup of mini marshmallows in a saucepan over medium heat. After all melted together, pour mixture into oven safe dish, and top it with mini marshmallows to broil. Once the marshmallows are golden brown, dip graham crackers and enjoy!


Introduction: How to Make a Chocolate Truffle Cake. <PIC> There are so many different occasions where you need to make a dessert, whether you're hosting or attending a party or maybe you're just craving some chocolate. This chocolate truffle is the perfect solution to impress anyone and satisfy your sweet tooth. It's cost effective, and really easy to make. Equipment:large clear bowl to serve your truffle inmixing bowlmixing spoon measuring spoonscake pan for cookingIngredients:large box of instant pudding mixheath bars (4)cool whipeggsmilkchocolate cake mixvegetable oilAlerts: 1) Don't get distracted while cake is baking, and check it even before the time is up to ensure it does not burn. 2) Make sure your cake has cooled before beginning to make your truffle or your ingredients will melt.  Step 1: Preheat Oven. Check the backl of your cake box for the correct oven temperature, and pre heat your oven so it will be warmed up by the time youre cake is ready to be baked. Step 2: Clean Supplies. <PIC> Clean all of your supplies thoroughly with soap and water.  Step 3: Blend Cake Mix. <PIC> Use your box of cake mix and blend the mix in a bowl with eggs, oil, and water. All cake mixes have different measurements and instructions on the back of the box, so make sure you follow the box's directions properly. Stir with a mixing spoon intill you see no clumps. Step 4: Bake Cake. <PIC> Pour your blended cake mix into the cake pan, and put into the preheated oven. Dont forget to check the back of the box to see how long it needs to cook for and set a timer so your cake wont over cook. Step 5: Make Pudding. <PIC> Mix your instant pudding mix with milk, and stir with a mixing spoon until you see no clumps. If you are using the same mixing spoon make sure you clean it in between steps. Put it in the refridgeorator while you wait for your cake.  Step 6: Crush the Heath Bar. Crush the heath bars until they are broken up into some what small pieces and crumbs. Step 7: Remove Cake From Oven. <PIC> Once your cake is done remove it from the oven and set to cool for about 15 minutes. Make sure it is cooled before beginning to make the truffle so other ingredients do not melt. Step 8: Make Your Truffle. <PIC> Now your ready to construct you're truffle! A) First cut the cake in half horizontally so you will end up with two thin flat sheets of cake.B) Lay one of the sheets of cake down in your large clear serving bowl.C) On top of that spoon out a layer of the pudding.D) Next spoon out a layer of the whip cream.E) Cover this layer with half of your crushed heath bar. Spread them out evenly.F) Repeat steps B-EYou're finished, enjoy! After you serve your truffle if there is any left over cover it with saran wrap and keep refrigerated.


Introduction: Ramen Noodle With a Coffee Maker :D. <PIC> Unusual , yes but deli and speed.
:D
At this moment I don't have an stove at home.
So we use the coffee maker to cook.
:D
It really works.
Try it !
- Ingredients:  only noodle and water :P


Introduction: How to Make Charoset. <PIC> Charoset, חרוסת in Hebrew, is a traditional food eaten by Jews on Passover. It is a part of the seder plate. Charoset represents the bricks that were made by the slaves in the Passover story. On Passover, Jews all over the world celebrate what it means to be free. Jews think about what it means to them to be freed from slavery. Passover is one of the major Jewish holidays.Traditionally, charoset is made with apples, cinnamon, walnuts, and wine. This recipe uses grape juice in place of wine. I hope you enjoy! Step 1: Tools and Materials. <PIC> To make charoset you need:2 or 3 applesa small bag of walnutsabout 8 oz of grape juice or red wine2 or 3 tbsp of cinnamina knifea cutting boarda food processorThe grape juice and cinnamon are to taste. The grape juice will make the charoset more liquidy. The choice is yours.Tip: Using different types of apples can make the charoset taste better! I like to use gala or another sweet apple and a tart apple to add a contrast in flavor. Step 2: Chop Apples. <PIC> Using an apple chopper, makes cutting the apples faster. Make sure you throw out the core and the seeds. Chop up both apples. I ended up only needing two apples to fill the container. Step 3: Place in Food Processor. <PIC> After you chop the apples put them  in the food processor. Step 4: Add Other Ingredients. <PIC> Add in the walnuts and cinnamon. It is easier to add the grape juice after the rest of the charoset is in the container. Step 5: Pulse Until Combined. <PIC> Using the chop setting on the food processor, pulse until all the ingredients are combined. You want the finished product to be fairly fine. About halfway through, you may need to scrap down the sides with a spoon. Step 6: Pour Charoset Into Container. <PIC> Pour the charoset into the container. Use a spoon to get it out of the machine. Step 7: Add Grape Juice. <PIC> Add in the grape juice. You want the finished product to be smooth, but not soupy.  Step 8: Mix It All Up. <PIC> Mix all the ingredients together. Add in more grape juice or cinnamon as needed. The finshed product should be brownish with a hint of purple. Step 9: Enjoy!. <PIC> Eat your charoset with matzah or plain!It always tastes better after it sits for a little while.
         Step 10: For More Information.... For more information on Passover and the seder plate please see the following:Passover from the History ChannelPassover SederReform Judaism PassoverSample Seder for Young ChildrenThere are also a lot of children's books that teach about Passover as well as many different types of Haggadahs. Here are a few of them:Let My People Go by Tilda Balsley Illustrated by Irene RichardPenny and the Four Questions by Nancy E. Krulik Illustrated by Marian YoungThe Mouse in the Matzah Factory by Francine Medoff Illustrated by Nicole in den BoschPassover Around the World  byTani Lehman-Wilzig Illustrated by Elizabeth WolfThe first two videos are from the Maccabeats and are songs/prayers that are sung on Passover. The last video explains the seder plate and what goes on it and is from the Union for Reform Judaism.