Introduction: Dutch Oven Thai Curry Noodles. <PIC> Dutch oven cooking is easy, but a lot of people worry too much about technique, coal counting and overhead costs. Not only can it be easy, it can also be cheap. I love Dutch oven cooking so much, I fire up the charcoal and cook in my ovens every weekend. You can read about my adventures on by blog, the Back Porch Gourmet. Getting started is easy, and this instructable will teach you how to make my favorite food-- Curry! Step 1: You Will Need. <PIC>
To do Dutch oven cooking in general, you will need a few tools. I recommend the following list for beginners:
12" Seasoned Cast Iron Dutch Oven (read my squidoo lens on seasoning cast iron)
Long Handled metal tongs (for moving charcoal)
Shovel
Trivet/Lid stand
Lid Lifter (Claw hammer works really well)
Heat Resistant gloves
Apron
Something to put the oven on- When I started I used tinfoil, then a $1 pizza pan. I now use the Volcano cooker.
Flat edged wooden spoon with the longest handle you can find.
Charcoal
Lighter fluid
Matches
Some nice extras:
Charcoal chimney
Waist height table
Propane burner stove
Dinner triangle Step 2: Ingredients. <PIC> Oil
Rice Noodles
Chicken Breast
Curry Powder
Ginger Powder
Paprika
1 can Coconut Milk
Sliced Mushrooms
Bell Pepper, Sliced
Love
Garnish:
Sriracha
Garlic Chili Sauce Step 3: Light the Fire. <PIC> Fill the chimney half full of charcoal-- as a general rule, I fill the chimney half full if I am cooking one dish, and all the way for up to three. Soak the coals with a little lighter fluid and throw in a match. Go inside and prepare the food.
The coals will be ready when embers glow and little flames stick in between the charcoal. The fire will go out, so don't worry; it is still working. Now and then you will see smoke rising from the chimney, and as they say, "Where there's smoke, there's fire". Step 4: Soak the Noodles. <PIC>
Pull the noodles out of the package, 1/2 for 4 servings, all of it for 8. Get your tap water running very hot, and fill a bowl with water. Submerge the noodles and fannagle them until they are completely immersed. If they are not all submerged, they will not cook evenly.
Rice noodles are made from rice flour, which is essentially ground up rice. Merely soaking the noodles in hot water softens them and they are edible. I love working with these noodles. Step 5: Cut the Meat and Vegetables. <PIC>
Cut the chicken into thin strips across the grain. If you are using chicken breasts, this is generally across the smallest point. Using a different knife and cutting board, slice the bell pepper. If you are cooking for 4, cut one of each; up to 8, cut two. If your mushrooms are not presliced, slice them.
By now, the coals should be ready. Take your ingredients in bowls outside. Step 6: Prepare the Dutch Oven. <PIC>
Using the tongs, move the charcoal to the cooking surface, whether it be a $1 cookie sheet, or the fanciest Dutch oven table. It doesn't really matter. Spread out the coals evenly, and hold your hand above looking for hotspots. Adjust charcoal accordingly.
For this meal, I started with 12, but ended up using 15. If you don't have the shielding that the volcano offers, use a few more. For baking at 350 degrees, a good rule of thumb is to take the diameter (often printed on the lid) and add 3 to that number. That is how many to stack on top. Subtract 3 from the diameter, and that is how many to add to the bottom.
Place the Dutch oven on the coals and add some oil. It doesn't have to be too much-- I used about a quarter cup and it worked great. Let the oil heat up. To tell when it is ready, flick some clean water from your fingers into the oven. If it sizzles and sputters, you are ready. Step 7: Add the Meat and Spices. <PIC> Add the chicken strips and shake in the spices. I don't have amounts, but be generous. You can spice it as spicy as you like. When I added the coconut milk in step 9, I opened the wrong end of the curry and added a lot. It still tasted good. Be generous with the spices, the coconut milk will calm them down.
Stir the chicken until cooked completely with the flat edged spoon. The flat edge allows you to scrape the bottom, keeping things from burning. Step 8: Add the Vegetables. <PIC> Add the vegetables-- peppers and mushrooms. We want them to cook, but still keep some crispness. You'll know they are done when they just start to turn clear. Stir often with the spoon. Step 9: Add the Noodles and Coconut Milk. <PIC> Add the soaked noodles and coconut milk. Stir it in, adding any additional spices. If you want it spicy, add a little garlic chili sauce or sriracha sauce at this point. Boil for only a few minutes, just to heat up the noodles. Step 10: Enjoy!. <PIC> Plate it up and offer your guests some garnish-- Asian hot sauces, soy sauce, limes and cilantro.
To clean up, scrape any remaining food preferably when the oven is still hot, and wash out any food with water. DO NOT USE SOAP! Soap will decay the protective patina. Wipe clean and store with a paper towel in the oven, with the lid propped open a little. If you're concerned about germs, you can heat up the iron to kill any bacteria and add a little oil with a basting brush. Don't add a big coat of oil, and don't add any if you are not heating the iron. Leaving a coating of oil on the cast iron will just go rancid, and make a sticky goo that will be hard to remove.
Dispose of the fire safely, dropping coals into a bucket of water is not only safe, it's pretty cool to watch. They float until they go out an then they sink. They really sizzle!
For more adventures in outdoor cooking, visit my blog, the Back Porch Gourmet.


Introduction: Pineapple-Wasabi Teriyaki Sauce. <PIC>
          If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.
Used In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow.
This Pineapple-Wasabi Teriyaki Sauce tastes amazing!  It scored huge points with my dinner guests last night and I have an encore double-batch simmering right now.  It also made my "Keeper" list of recipe-experiments-gone-blissfully-right. ;-)
This recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs.
For optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.Ingredients:
		3/4 Cup Pineapple Marmalade (1 entire 270 gram jar)
		3/4 Cup Soy Sauce
		3-4 Garlic cloves (2 teaspoons) grated or minced
		1 1/2 Tablespoons Dark Brown Sugar- packed
		1/2 teaspoon Ground Ginger
		1/2 teaspoon Sesame Oil
		1/2 to 2 teaspoons Wasabi Paste- or more to tastePreparation:
Grate the fresh garlic with a cheese grater.
Pour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.
Add soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table: 		10 minutes for a Marinade (Ribeye Steak!)
		15 minutes for a basting Glaze (Grilled Wings anyone?)
		20 minutes for a thick Dipping Sauce (Coconut Shrimp... YUM!)
Remove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools. Add that Wasabi Paste!  For starters, add just 1/2 teaspoon paste to the cool sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce!  Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)
Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!
Serve at room temperature.
Enjoy!!!


Introduction: Mead Making. <PIC> Mead!
An ancient beverage created through the fermentation of honey and water.
This simple Instructable is meant to help guide the beginner mead maker and is not intended to be a full discussion of the biochemistry, though I may provide a more thorough run down in a future piece. Mead has a lot of variants, so in order to keep things fairly simple, I've chosen to start off with a Metheglin, which is a mead that contains some herbs and spices. If you want to make a traditional sack mead or quick mead, omit the herbs and spices.
The ingredients in the Image 1 are all you'll need to make a fine mead. Equipment is not pictured here are: purified water, a sampling cylinder, pH strips, hydrometer, a clean mesh splatter guard, funnels, boiling vessels, bung locks, tubing, airlock, primary and secondary fermenters. You should also get yourself a Vinebrite filter. Starting Out:
1. Clean all your equipment thoroughly. This will require more than simply running it through the dishwasher. I recommend acquiring some OneStep or Starsan to make sure you've really done a good job sterilizing your equipment. (The old microbiology adage is that there is no such thing as a little sterile. Since you are not working in a Class 100 bioproduction suite, the cleaner you can be, the better.)
2. Ensure you have sufficient starting materials. Write out your recipe in your notebook. Nothing is more frustrating than having to run back out to the store when you're knee deep in this recipe.
3. Safety. A good apron and a set of kitchen mitts and gloves are vital to this recipe. Hot honey is not fun to spill on yourself or others. Ingredients:
Everything is ratios for this kind of work, which is nice because you can scale you recipe up and down more easily if you base everything on volume of the batch.
You will want to end up with a specific gravity of 1.09 (Image 2) to start the primary fermentation if you want your mead to have a punch to it. This works out to about 2.5-3 lbs of honey per gallon (1.1-1.4 kg/3.8 L). Make it a little heavier if you want sweeter and alcoholic meads, and a little lighter if you like it to be a bit more balanced.
You want to have a good amount of acid starting out in the primary fermenter. You'll accomplish this by juicing a few oranges and a couple lemons into the water when you set the honey on to heat. To improve the flavor of the mead and it's mouth feel, you can zest the lemon and the oranges into the batch. Check the pH on your final must to make sure you are in the pH 3.5-4 range (Image 3). If you need to go lower, add a bit of acid blend or lemon juice.
For the chemical additives, I recommend following the directions on the the yeast nutrient and the grape tannin to ensure you've used enough of them. Boil
An important note on honey is that you don't have to boil it to sterilize it. Wild yeast can be killed in 22 minutes at 147 F (64F). The more important need to boil the honey is to facilitate the removal of the dissolved wax inherent in most commercially available honey. If you don't remove this wax the yeast may have a difficult time maintaining itself in solution and will agglutinate and fall to the bottom of the fermenter. While the honey water mixture is heating, it will begin to form a foam on the top of the solution. Use the clean splatter guard to remove this foam (Image 4). Once the foam is removed, you can add your cloves, vanilla bean, cardamon, and cinnamon to the batch. Pour
Use the funnel to pour the hot (Not boiling) mixture into your clean fermenter. Once the material cools to ~ 65-75F (18-24C) it can be innoculated with the yeast. Take a sample of the primary fermenter, put in your yeast (number of packets depends on your total volume). Allow 15-60 minutes for this sample to begin fermenting. Innoculate the fermenter with the yeast mixture and stir the vessel. Once innoculated, the fermentation will be vigorous for the first 6-12 days. You will want to have a closure that allows for a lot of gas to escape, but prevents things like insects (Fruit-flies!) to gain access to the mixture. (Image 5 contains a blow off tube system. A tube is attached to a valved spigot which runs from the top of the fermenter to a jug full of water. The tube is placed down into the water. This allows gas to escape but nothing can enter the fermenter.) Be sure to leave some headspace in your fermenter or you will probably get some overflow as you volume will increase a bit as the yeast begin to release carbon dioxide. Secondary and Tertiary Fermentation:
After the inital fermentation, the amount of bubbling should have lessened or even subsided. It's time to "rack" the fermetation into an airlocked vessel (Preferably glass, steel, lexan, or PETG). The primary simply needs to be put through a large strainer and into the secondary (Image 6). (You can add some vitamin C, ascorbic acid, to this to reduce the impacts of oxidation. Further you can use a liquid handling peristaltic pump or a siphon and run the solution down the side of the secondary fermenter.) Whatever your method, it is vitally important to be very clean during the racking. Once the solution is transferred, you can put your air lock onto the secondary and put the mead in a dark place where the temperature is stable. In 1-2 months, you should check your mead and rack it again (off the lees, which are the precipitated yeast and waste materials of the fermentation.) Each successive racking should go through finer and finer filter materials until it can pass through a vinebrite filter. Once it can go through this filter you are ready for bottling.
You'll know your mead is ready as it will be crystal clear, the amount of bubbles in the solution will be minimal and it will have a strong alcohol content. This will be evidenced by "legs" in your wine glass and by taking a sample of the batch and comparing the hydrometer reading to the original reading. The fermenter solution should read 1.00 at the end of fermentation. Kegging/Bottling
Mead can be stored in barrels like a wine or a whiskey, it can also be bottled and corked in Wine Bottles. (You can even wax the tops of the bottles if you like, Image 7). Mead ages very well as long as it is kept out of the light and in a cool dry place. The average amount of time that I age my mead for is between 3-6 months. I always kick myself for not aging it to the longer end of that range (Image 8). Good luck and enjoy mead making!


Introduction: How to Make Frozen Pudding Sandwiches. <PIC> Do you like pudding?
Do you like ice cream sandwiches?
If so...
This is the right dessert for you!
A simpler version of the ice cream sandwich that is easy to make and great for when you crave something sweet. Step 1: Supplies. <PIC> To make this delicious Frozen Pudding Sandwich you will need the following items:Jell-O Instant Pudding Mix (in the flavor of your choice, feel free to experiment. I prefer to use Jell-O instant Chocolate Pudding & Pie Filling for my sandwich, if you get too creative on the flavors it could backfire)Milk (amount depends on the size of your mix, Mine was the 6.5 servings mix so it needed 3 cups of milk, others vary just follow the directions on your pudding box if it's different)Graham Crackers (I used Honey Maid Graham Crackers with Honey flavor..once again it depends on what you like)Plastic Wrap  Step 2: Make the Pudding. <PIC> To start off you need to make the pudding. Depending on what pudding mix you get directions may vary so make sure to follow the directions on your pudding mix.
This was the directions for my pudding: others may vary
1) In a medium sized bowl combine the pudding mix and 3 cups of cold milk.
2) Whisk (I didn't have a whisk so I used a fork) the mixture for 2 minutes.(It will look a little runny which is fine because it has yet to set)
3) Put the bowl of pudding in the refrigerator and wait 5 minutes for the pudding to be soft-set. Step 3: Make the Sandwiches. <PIC> After your pudding has set, remove it from the refrigerator
Take your plastic wrap and cut a medium sized piece to put wrap the sandwich in (it has to be big enough to wrap around your sandwich)
Grab a Graham Cracker and break it in half (along the indented lines), put them on the plastic wrap
Using a spoon or fork (or anything that works) spoon a generous amount of pudding on to ONE of the graham crackers and smooth out along the cracker. (it's okay if it comes out of the sides, once frozen it will be intact)
Place the cracker back on the plastic wrap. Now grab the other graham cracker and put it on top of the pudding covered one. (creating a pudding sandwich) Step 4: Wrapping the Sandwiches. <PIC> Now that you have your Pudding Sandwich it is time to wrap it.
Grab the left side of the plastic wrap and bring it over the sandwich.
Press down lightly so the plastic wrap you just brought over attaches to the other half of plastic wrap
Now grab the right side of the plastic wrap and bring it over to the left side. (if the wrap is longer than the sandwich just tuck it around the other side)
Press down lightly to make the wrap attach.
Now that the sides are done you are going to want to tuck in the top and bottom of the plastic wrap
Bring up the bottom plastic wrap so that it is tightly pressed against the sandwich
Press down lighting to attach it.
Now you want to do the same with the top part but instead bring it down and attach it by pressing lightly down on the plastic wrap.
You should now have your sandwich completely covered in plastic wrap to prevent the pudding from spilling out. Step 5: Freezing the Pudding Sandwiches. <PIC> This step is easy!
Just put your wrapped sandwiches in the freezer!
Wait about 2-3 hours for the pudding to freeze Step 6: Time to EAT!!!. <PIC> When you're ready to eat them/serve take them out of the freezer, unwrap the plastic wrap and enjoy!
*Frozen Pudding Sandwiches make a great snack during those hot afternoons*
(if you make any other flavors other than chocolate feel free to upload a picture and let me know how they taste!)


Introduction: Easy Lemon Peel Juice. <PIC> A easy,sweet,delicious,cold and refreshing lemon drink made from lemon peels. With a slight bitter taste it can really give you a boost during hot days. You will most likely drink it chilled, but if it's winter you can even try it hot. Enjoy with ice,ginger,mint or anything you like. Sometimes you make lemon sorbet or normal lemon juice using lemons, but you don't use the peels. Now there is an amazing and delicious way of using them! Don't worry if it sounds too bitter and sour, it tastes really nice! Try it out! Step 1: Gather Supplies.. <PIC> Ingredients:Lemon Peels Boiling Water White Sugar (You can also use brown sugar or other sugars)You will also need: A Pot A Wooden Spoon Kitchen Measuring Tools A ClothAnd the rest you can add yourself (Example: Mint,Ginger,ice and whatsoever you like) Step 2: Throw the Lemon Peels Into the Pot and Add Boiling Water.. <PIC> How much water? Just add water till it covers the lemon peels. The more lemon peels, the more water.Note: Before you start, wash the lemon peels,mint,etc. Step 3: Add Sugar to Taste.. <PIC> I added about a cup of sugar, But the more lemon peels you have the the more sugar you should add, so you should work it out yourself.Remember: You can always add less sugar, or even more to make a syrup.You can also add more or less water.  Step 4: Add Mint,ginger or What You Want To.. <PIC>  Step 5: Turn Knob to Highest Level and Let Boil.. <PIC>  Step 6: Dissolve All Sugar.. <PIC>  Step 7: Let It Boil for a While, Then Turn Knob to Lowest Level.. <PIC>  Step 8: Let It Stay There for About 15-30 Minutes.. This is to get the taste out of the lemon peels. Step 9: Now, Throw It Through the Cloth Into the Glass Jug. . <PIC>  Step 10: Let It Cool Down Before Inserting It Into the Refrigerator.. <PIC>  Step 11: Let It Chill.. <PIC>  Step 12: Take Out of Refrigerator and Enjoy!. <PIC> Have fun and Enjoy your refreshing drink with ice and mint!  Step 13: Thanks!. Thanks for taking your time to look at my instructable!


Introduction: Home Made Chocolate and Fruit Plate. <PIC> In this instructable I will describe how to make a home made chocolate and fruit plate that is guaranteed to wow the socks off your significant other. The process is simple and straight forward enough that anybody can pull this off quickly and cheaply.  Step 1: Gather the Materials. <PIC> The first step is to gather up your ingredients. For my chocolates I decided to use strawberries, blackberries, coconut shavings, white chocolate, and milk chocolate. You can use any kind of fruit you like, but keep in mind that if you're using fresh fruits you'll need to keep the chocolate refrigerated and eat it fairly quickly. If you want your chocolates to last longer I would recommend using dried fruit or nuts. In addition to the chocolate and fruits you'll need the following:- Two pans for melting the chocolate. - Bowls for holding chopped strawberries.- Two rubber spatulas to keep the chocolate stirred- Two Ice trays (or something similar to use as a chocolate mold)Optional:- Apple corer (to use as a chocolate mold)- Food coloring Step 2: Preparing the Berries.. <PIC> First wash and dry your strawberries and blackberries (of course) and start to chop the strawberries into little cubes. I found the best way to accomplish this is to cut pizza shape slices into the strawberry vertically and then make a series of horizontal slices until the berry is all chopped up. It really only takes about four or five strawberries to make enough little cubes. I tried to cut up the monster deformed looking strawberries, leaving the pretty ones for later.Initially I had planned to break apart the blackberries as well, but my blackberries weren't ripe enough and just kinda turned to mush between my fingers. Just as well though - I saved them to use as garnish at the end.  Step 3: Melting the Chocolate. <PIC> Next step is to melt the chocolate. You want to make sure and use the lowest possible temperature on your stove. If you don't melt it slowly your chocolate can scorch on the bottom of the pan making a big mess. It helps if you keep stirring the chocolate constantly. It takes a while but be patient. Eventually your chocolate should turn to the consistency of melted ice cream.  Step 4: Preparing the Ice Cube Tray. <PIC> Wash and dry your ice cube trays thoroughly. You want to make sure there isn't any moisture left in them when adding the chocolate, as this can cause inconsistencies in the texture. I decided I wanted some extra color in my chocolate so I mixed my red, yellow, and blue food coloring with a little bit of water. Next I used a rolled up paper towel to paint the food coloring into one of the ice cube trays.  Step 5: Pouring the Chocolate. <PIC> Once my chocolate was good and melted and my trays were nice and colorful it was time to fill them with chocolate and fruit! I started out with a layer of white chocolate, then fruit, then milk chocolate, then a final layer of white. I experimented with a couple different combination of fruit and chocolate. Some are strawberry, some are coconut, some are just white and milk chocolate mixed together. You can do whatever you like really, It all tastes great. After your trays are filled stick them in the freezer for about an hour.  Step 6: Experimenting With Another Mold. <PIC> While my ice cube trays were cooling in the freezer I decided to experiment with using my apple corer as a mold. I had lots of extra milk chocolate so I used that to fill the mold. The process was the same as the ice cubes, I just had to be careful not to move the corer or the chocolate would ooze out the sides. After I was done I stuck it in the freezer with the rest.  Step 7: What to Do With the Extra Chocolate?. <PIC> When I was done I realized I had a lot of chocolate left over... I also had a lot of strawberries left... I guess I'll just have to make some chocolate covered strawberries then won't I.  Step 8: Breaking Out the Chocolate. <PIC> Once the chocolate is nice and hardened It's pretty easy to get it out. Just twist your ice cube trays like you would with ice and they start to pop out. I broke two of them in half when I got a little overzealous with my twisting, but be gentle with it and they should all pop out just fine.  Step 9: Making It All Look Pretty!. <PIC> I didn't have a plate big enough so I used a chopping board with paper towels over it to present my chocolates. You can arrange them however you want. I decided to go with a tower of chocolates surrounded by strawberries and blackberries.


Introduction: Flourless Chocolate Torte and Physics!. <PIC> Hello! This indestructible is all about food and physics. It will guide you through a Food Network flourless chocolate torte recipe while applying physics to it. You will learn and eat delicious chocolate goodness! :)  Step 1: Background of Thermodynamics and Baking. Before you start, here is some background to thermodynamics and baking:       When baking with thermodynamics it’s all about convection heating. Oven coils heat and then a fan blows, circulating cool and warm air. The collected heat stays safe in the oven as the infrared waves bounce around. As the outside of the torte heats first but then as the heat grows inside, there is a buildup of pressure and the temperature within and the torte will rise slightly. At this point, the outside layers of the torte have already cooked and hardened, cracking a bit. This means that there is no room for expansion and the inner layers of the torte will be forced to heat up; this will cause the inside of the torte to cook. Also, this is all a chemical reaction and Conservation of Energy must be remembered. Energy is not created or destroyed. It is simply transferred and moved around. Link to the recipe used: http://www.foodnetwork.com/recipes/food-network-kitchens/flourless-chocolate-torte-recipe/index.html  Step 2: Ingredients. <PIC> You'll need (Recipe from FoodNetwork Magazine):    6 eggs    1 1/2 sticks of butter (cut into small peices plus more for the pan)    12 oz of bitter sweet chocolate (chopped)    1/2 cup sugar    a pinch of kosher salt    unsweetened coca powder, for dusting"     Step 3: Mise En Place, Tempering, and Eggs!. <PIC> First, you need to preheat an oven to 350 degrees fahrenheit and butter a cake pan (9 inches). Chop the chocolate finely and set out your bowls. It is always good to make sure you have everything orderly and ready to cook before you start cooking.   After that, it is time to melt the chocolate by way of double boiling! This is done by putting a pot of water on the stove so the water simmers. Then, place a bowl, filled with the chopped chocolate and butter, that will just lightly sit on above the water. By doing this, the steam created by the heated water is absorbed by the bowl, therefore gradually melting the butter and chocolate. Make sure you stand by the chocolate as this happens, stirring it often, so it does not burn. This entire process can be called conduction.     While the chocolate is cooling or if you have a very nice friend, wisk in a seperate bowl (or have someone else do this) the eggs, sugar, and salt.  Step 4: Hey Batter, Batter; Hey Batter, Batter... MIX BATTER, MIX!. <PIC> Now that your beautifully smooth chocolate is melted (if it burned try again, making sure you pay even more attention, you have the right bowls, and the heat isn't too high. Good luck!), gently emulsify half of it into the egg mixture. Warning: If the choclate is too hot, your eggs will curdle, which means the will cook rapidly. If this happens you'll have chocolately scrambled eggs, and though that sounds kind of tasty, that is not what we want right now. After you mix half of the chocolate into the egg mixture, 'fold' the rest of the chocolate into it. Then, pour the batter into your prepared pan and put it in your heated oven. Step 5: Baking and Devouring. <PIC> Set a timer for 45 minutes and attempt to patiently wait for your torte to bake, ignoring the delicious smell that will waft from your oven. What you are waiting for is for the oven to use its powers of covection and thermodamics that will result in a puffed cake-like substance that will be a very rich displace of chocolatly goodness. After your timer finaly rings, carefully take your torte out of the oven and let it cool. Don't fret if your torte's top has cracked. That only means that the heat built up inside and escaped because too much pressure was created. It may be a bit drier, but it will still be delicious. Then, the moment you have been waiting for, cut it into peices and devour your creation of fabulous physics! :)


Introduction: Rake-kabobs and Root Beer Marinaded Ribeyes. <PIC> Ribeye SteaksMushrooms Red Bell Peppers Root Beer Olive Oil Worcestershire Sauce Salt Pepper Cayenne Rake Baling Wire Skewers Freezer bag Large Stick Step 1: Making the Marinade Container and the Root Beer Marinade. When you are out in the woods, you don't always have all of the fancy things like mixing bowls.  So, instead, I just use a soda can as a container for sauces and whatnot.1.  Cut a soda can in half with a knife.  2.  Pour Root Beer into the can until it is about 3/4 full.   Pour Worchestershire sauce into the root beer.  Add 2 tbs. olive oil.  Mix with a spoon.3.  Coat the Ribeye Steaks with the Root Beer Marinade.  Season with 1/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. cayenne.  Set aside at room or outside temperature for 15 minutes. Step 2: PREPARING YOUR RAKE FOR COOKING. <PIC> MOST IMPORTANT STEP!!! When using the rake to grill, MAKE SURE YOU BURN OFF ANY GALVANIZATION, OILS, PAINTS, AND ANYTHING ELSE THAT MAY BE ON YOUR RAKE.  Simply place over the fire. You may also do an acid splash.  Just use Vinegar and a wire brush.  Scrub off the zinc if any.   Step 3: MAKE THE MARINADE FOR THE MUSHROOMS AND RED BELL PEPPERS. 1. In a freezer baggie, add 2 tbs. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbs. root beer, and a splash of Worcestershire Sauce.  Set aside AND marinate the veggies for 15 minutes or more.2.  Skewer each mushroom and red bell pepper onto the end of the rake.  I recommend using 2 wires of the rake for the red bell peppers; this will ensure that they stay on the rake.3.  Place the rake-skewered veggies over peak of the flame.  I used the rocks to create stability of the rake, so that you don't have to hold the rake the entire time.  Cook over high heat for 8-10 minutes.  Coating the mushrooms/peppers with the marinade as they cook.  The sugars in the root beer will caramelize over the flame.  Adjust the rake as needed.  Flip the rake and cook on the other side of the veggies for 8 minutes.  Coat with the marinade. Step 4: HOW TO MAKE a BALING-WIRE GRILLING BASKET FOR YOUR STEAK. <PIC> MATERIALS THAT YOU WILL NEED:          3 METAL SKEWERS          A large, hefty stick (this is will be your handle for maneuvering the steak)2 long baling wire pieces that are about 2 feet long each1.  Take 2 skewers and poke/lace through the width of the steak.2.  Take the other skewer and poke through the center of the steak (lengthwise).3.  Now, with the 2 long baling wire pieces, fold them in half forming a V-Shape with both of them.      Take one of the V's, wrap the width skewer tightly.  Repeat the same process on the other width skewer.4.  Bring the V pointed ends of the baling wire together, and suspend on a large stick over the fire. Step 5: TIPS FOR GRILLING THE RIBEYES TO PERFECTION. <PIC> Always allow your steaks to reach room temperature before placing on the grillHard wood like oak works the bestNever use laminates or questionable wood (it could contaminate your food)Use a meat thermometer to check for donenessAdd a non-contaminated batch of marinade to the steak as you cookSeason with salt and pepper as you cookHave a plan on where you will put your steak when its done (plate, clean surface)When finished cooking, let the steak rest with tented foil on top. Do this for about 3 minutes.


Introduction: Frozen Bananas. <PIC> If you need something easy to make and tasty to eat then stop looking because I've found your solution!Materials: Bananas Melted Chocolate Topping Popsicle SticksSteps: Peel and cut your bananas Stick your popsicle stick in the end of the banana Dip the banana in melted chocolate Add your toppings Pop it in the fridgeEnjoy!!!


Introduction: BBQ D.I.Y SIDEBURNER. <PIC> I started this instructable with an old BBQ...(love my wife who got me a new one)...any way back to the project...i wanted a side burner for awhile now for no good reason i can think of BUT had managed to aquire a couple of camp gas stoves and thought it would be a nice easy job and would maybe tweak the old BBQ and keep it out the back for a reserve or something...any way here we go . Step 1: . <PIC> i used a jiggsaw for this job  Step 2: . <PIC>  Step 3: . <PIC> i used four rivuts and am thinking about more Step 4: . <PIC>


Introduction: Pomegranate Lemon Poundcake. <PIC> This pomegranate lemon glaze poundcake is perfect for the summer. The cake itself only has five ingredients, and is super easy to make. The added lemon glaze on top makes it extra scrumptious. If you choose you can also tap it with fresh pomegranate seeds or whipped cream. We hope you enjoy this recipe! Step 1: Ingredients. <PIC> Five eggs8 ounces pomegranate juice1 pound butter1 pound sugar1 pound flour Step 2: Step One. <PIC> Preheat your oven to 350°F. Cream together the sugar and butter on high speed.  Step 3: Step Two. <PIC> Mix the pomegranate juice and the eggs in a small bowl. Slowly add this mixture to the sugar/butter mixture. Step 4: Step Three. <PIC> Finally add the flour to the mixture, and beat on high speed until smooth, And put into a oiled and butter bunt pan in the oven for 30 minutes. Step 5: Glaze Ingredients. <PIC> 1 3/4 cups powdered sugar1 1/2 tbsp lemon juice, fresh or from the bottle2 tbsp milk Step 6: Step One. Blend together the powdered sugar, lemon juice, and milk on medium-high speed with the whisk attachment.  Step 7: . <PIC> Drizzle the glaze over the cooled Poundcake. Optional: add pomegranate seeds or whipped cream on the top.


Introduction: Raspberry White Chocolate Smoothies. <PIC> This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;) Step 1: Gather Your 4 Ingredients!. Recipe: For 2 large smoothies= 750 ml= 3 cupsIngredients: 2 cups (500 ml) unsweetened almond milk/ I use home-made 1 cup (116 gr) frozen raspberries 1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs 1/4 cup (26 gr) gluten-free medium-sized oats Step 2: Blend!. <PIC> Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxxYou can also fine this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/05/05/vegan-gluten-free-raspberry-white-chocolate-smoothies


Introduction: Turkey Treats. <PIC> Make an army of small edible turkey's for your next Thanksgiving gathering and see how many stomaches you can conquer...These small treats are easy to make and delicious to eat. There are several difeerent ways to make these, but I think this one looks the best.Materials:1. Fudge Striped Cookies2. Soft Caramel Chews3. Hershey Kisses4. Regular Chocolate chips (or candy corn) Step 1: The Body, the Beak, and the Feet. <PIC> 1. To make the body of this turkey, first you must unwrap the caramel chew.
2. Next bend the chew into a right angle shape.
3. Now take a chocolate chip and press it into the chew (with the tip facing out and the chocolate drip facing down).
4. Take a Hershey Kiss and press it into the underside of the chew. Make sure it doesn't go all the way through.
 Step 2: Finishing Step.... <PIC> 1. Break the fudge striped cookie in half.
2. Press the half cookie down into the back end of the caramel chew.
That's it... Now you can make as many as you want... maybe even enough to conquer the world.
Then you can eat them once you're the ruler of all :P


Introduction: Zombie-Ear Necklace Snack (The Walking Dead). <PIC> This edible Zombie-Ear Necklace is a must-have for the zombie apocalypse!This tutorial will show you how to make a delicious Zombie-Ear Necklace Snack! Step 1: . <PIC> Ingredients:-¨Pastry sheets-Double-crème cheese-Sun-Dried Tomatoes-2 tbsp minced garlic-1 tbsp chopped parsley-1 EggUsing the pastry sheets dough and a sharp knife, cut out the shape of the ear. Cut several ear shapes out of the pastry dough. Then, brush the surface of the dough with egg white.Prebake for 5 min at 365 degrees F (180 degrees C). Step 2: . <PIC> Take bits of cheese and dried tomatoes, and arrange them in the center of the ears. Then, sprinkle them with with parsley and minced garlic. Place a second layer of pastry sheets dough. Step 3: . <PIC> Sculpt the details on the inside of the ear in pastry dough... Step 4: . <PIC> Place raw egg whites in a cup with brown food colouring, and allow to sit in the food coloring. Then start "painting" the ears. Use your paintbrush to apply food coloring, you may want to accentuate the crease and shade the edges. Step 5: . <PIC> Painting all the ears with Food Colouring!Next, bake for 10 min at 365 degrees F (180 degrees C). Step 6: Make a Pretty Necklace. <PIC> Slide a string through those delicious zombie-ears! Step 7: Enjoy Your Snack!. <PIC> Enjoy this frightfully delicious Walking Dead-themed snack!


Introduction: How to Efficiently Dice a Bell Pepper. <PIC> Bell peppers can appear difficult to dice due to their unusual shape and number of seeds. However, it is important to learn how to correctly chop a pepper so you do not waste any edible sections or make a mess. The purpose of this instructable is to show a safe method to dice a pepper, contain the seeds, and throw away as little as possible. Even if you are a novice cook, if you can hold a knife and make basic cuts, you can learn to easily chop a pepper in under five minutes. At the end of the instructions, you will have a new skill that allows you to add delicious, healthy bell peppers to any meal you want!Required Materials:A sharp chef knife*A cutting board**A bell pepper**** A sharp chef knife is ideal for this project because sharp knives make cleaner, quicker cuts and are therefore safer, as well as the length of a chef knife easily spans the width of a pepper. However, if you do not own a chef knife, any sharp, long knife would also work.** A cutting board is preferable to cut on because it is built to handle knives and repeated use. However, any flat surface you are comfortable cutting on is acceptable.*** Any color of bell pepper works for this project, as long as it is clean. I diced a red pepper, but you do not need to. This instructable is only for bell peppers though, so this technique does not necessarily apply to other kinds of peppers.Safety Information:Because this project does involve a sharp knife, remember to keep one hand entirely on the handle and the fingers of your other hand away from the blade at all times. You do not want blood on your pepper, even if it is red. Step 1: . Place a clean cutting board on a flat surface. Step 2: . <PIC> Using the cutting board and chef knife, cut the stem off your pepper (see photo).Note: If your pepper does not have a long stem, like mine, you can skip step 2. You just want your pepper to have as short of a stem as possible so it will lay flat in step 3. Step 3: . Place the pepper in the center of the cutting board with the stem side down. Step 4: . <PIC> Identify the segments on the bottom of the pepper (see photo).Note: Bell peppers naturally grow into several distinct segments separated by indents. You can see in the photo that my pepper had four segments (white arrows) and four indents (black arrows). Step 5: . <PIC> Beginning as close to the center of the bottom of the pepper as possible, cut down to slice off a segment, avoiding white flesh, seeds, and the stem on the far side (see photos).Note: Once you cut into the pepper, you will be able to see the white flesh and seeds. The indented portions of the pepper are where the white membranes and seeds attach. It is best to make a small cut, look into the pepper to see where the seeds and inedible sections are, then cut around them as you cut toward the stem (see photos). This will allow you to only cut the portions of the pepper that you want to eat, while keeping the undesirable sections together. Step 6: . Cut off the remaining segments using the same method.Note: Once you cut off one segment, it becomes very easy to see the seeds and membranes and cut around them for the remaining segments. Step 7: . <PIC> Set the cut segments off to the side of the cutting board. The remaining pepper should resemble the photo above.Note: Notice how the pepper remains contain minimal flesh, all the seeds, and stem. This is how this technique creates little mess and little waste. Step 8: . Compost or throw away the pepper remains. Step 9: . <PIC> Face the segments skin side down, top to bottom on the cutting board (see photo).Note: The skin side faces the cutting board for safety reasons. The skin side of a pepper is tougher and the knife has a more difficult time cutting through it. Sometimes, if you put too much pressure on your knife and cut through the skin side first, your knife can quickly pop through the pepper skin and cut you. The fleshy side of the pepper is easier to cut into, so you can control how quickly your knife cuts through the pepper and avoiding hurting yourself. Step 10: . Line up your knife lengthwise with one segment. Step 11: . <PIC> Move the knife about ¼” into the pepper segment (see photo). Step 12: . Cut down lengthwise to create a ¼” strip. Step 13: . <PIC> Cut all the segments into ¼” strips in this fashion (see photo). Step 14: . Gather the strips together into a bundle. Step 15: . <PIC> Place the bundle on the cutting board stretching left to right (see photo).Note: Make sure the tips of the strips are lined up evenly on the cutting board so that when you dice, your pieces will all be the same size. Step 16: . <PIC> Hold the bundle down with one hand and cut about a ¼” section off the tips of the strips to dice the pepper (see photo). Step 17: . Continue cutting off ¼” sections of the strips until you reach the end of the strips. Step 18: . <PIC> You have now finished dicing your pepper! Congratulations! (see photo)


Introduction: Make a HELLFIRE Hamburger. <PIC> how to make a delicious HELLFIRE HAMBURGERr Step 1: Prepping the Fire. <PIC> The idea is to use a small intense fire to grill the burger, I use a charcoal starterand place a  grating on top. You could make one  from a large can or a peice of smoke pipe etc. with perferations for venting. The  charcoal starter has a grate in it to separate the charcoal , on top,from scrunched up newspapers in the bottom for starting the coals, though you could probably get away with just stacking the charcoal on top of the newspaper in a metal cylinde ror can  with vent holes.  Light up  the newspapers to get the charcaols started.  How much hell you want to give your burger and how many you'll be cooking is the amount of charcoal you'll need, at least close to 1/3  or more full.  if you have access to a compressor/air hose you can speed start the coals with some air.  Step 2: Building the Burger. <PIC> get a good piece of beef chuck if you want to grind your own for the best flavor...   if you use the LOW FAT LEAN store bought burger it'll taste like a piece of dry  shoe leather, so  nows the time to add some fat for your HELLFIRE BURGER "The burger that's going to hell !!!!!" Step 3: Grind and Chill . <PIC> trim the chuck for a good balance of meat vs. fat, and grind,  all I add is some salt to bring out the flavor, I suggest that you make one plain with a bit of salt first to enjoy the basic  beef flavor and then if you wish, add seasonings, rubs etc.  If you haven't started the fire or you want to prepare the burger first, chill the beef after grinding, grind only as much as you'll need, for top flavour, avoid freezing the chuck before or after grinding.   Step 4: Form It Up. <PIC> using a 1 inch thick by 4 inch diameter burger ring, cookie cutter etc. , (you could could make you own) form up the burger , this bad boy weighed in  at over 7 ounces...... Step 5: Give It HELL !!!. <PIC> the coals should be ready  and flaming, about 3/4 white , the draft of the fire should be fast  and without any smoke , you'll know with experience if you used a charcoal starter before, but don't empty out the coals , place the grid on top of the starter, as in step one, and place your burger on top and let the HELLFIRE roar. Timing is critical, for your preference, generally 2/3 total time on the first side to sear it,  flip it,  and 1/3 total time on the other side.  the total time dependes on the heat of the HELLFIRE and how you want your burger done, rare ,med , well etc. You should see the burger gassing out and the flames envelope it , this is why you want a good mix of fat content so you'll end up with a juicy burger despite the HELLFIRE heat. Oh by the way, if someone mentions  about the  health hazards of  flame broiling meat, kindly show them the door :-) Step 6: Let the Burger Set Up and Toast Your Buns. <PIC> you should give the burger some time to rest after cooking  , a few minutes, while you toast your buns, very quickly, they wont take long, also  select your favorite chilled  beverage to accompany the HELLFIRE BURGER how about some wicked ale ???  Step 7: Enjoy . <PIC> now that youu've mastered the basics, and tasted what a real burger taste like, add your own seasonings, toppings etc. How bout a 1" thick t-bone ????


Introduction: Homemade Tandoori Masala Spice Mix. <PIC> Tandoori Masala. It's Homemade, Fresh, No preservativesMaking spice powder at home is always best and it gives unique taste/aroma to the dishes. It's summer time, I usually make whole roast chicken, grilled chicken/fish for my family. Hence, I thought of making my ownTandoori masala spice powder at home.  All the spices that are ready to go in your pantry. You can make this in 15 minutes. It is so simple and wonderful. This spice powder is the basic for cooking variety of dishes like tandoori chicken/fish/prawn, butter chicken, spicy roast chicken, chicken 65 etc,.. Below mentioned recipe makes 2.5 cups of Tandoori masala.Thanks for reading my instructable. Step 1: Ingredients. <PIC> The ingredients you will need,4 teaspoon Ginger powder4 teaspoon Garlic powder 2 teaspoon Nutmeg powder 4 teaspoon Kasthoori methi 4 teaspoon Cinnamon 4 teaspoon Cloves 4 teaspoon Mace 4 teaspoon Black peppercorns 4 teaspoon Black cardamom6 tablespoon Cumin seeds 8 tablespoon Coriander seeds 1 tablespoon Dry orange food color (optional) Step 2: Roast. <PIC> Take heavy bottom pan, add in all whole spices. Roast/Toss them over medium flame for about 3 minutes.Remove the roasted spice to bowl, let it completely cool down. Step 3: Blend & Sieve. <PIC> Once it cooled down, take roasted spices in blender and add all ground spices into it . Blend until smooth powder.Sieve the spice powder through a strainer and store it in air tight container. Step 4: How to Cook Chicken 65 Using Tandoori Masala. <PIC> Take 1 lb of chicken (washed) in large mixing bowl.Add 2 tsp of Tandoori masala, 1 tsp red chilli powder, 1 tbsp of lemon juice and salt to taste.Mix well and marinade for an hour.Heat oil in frying pan,  fry the chicken in batch wise ( 1 batch = 5 pieces ).Fry till it turns to reddish brown color. Drain the excess oil using paper towels.Squeeze fresh lemon on the chicken pieces and serve with sliced onion and tomato.


Introduction: Vietnamese Spring Rolls. <PIC> Ever wanted to know how to make Vietnamese spring rolls? After looking at this instructable you will definitely know how to make them ! Step 1: Gather the Ingredients. <PIC> In order to make the Vietnamese spring rolls you need:300 g of minced pork 100 g of shredded carrots Chives1 kohlrabi cabbage1 onionSalt and pepper 2 eggs50 g of soaked glass noodles 20 rice wrappersIn order to make the dipping sauce you need:1 bottle of fish sauce3 chilli peppers1 garlic clove1 lemon Step 2:  Mix All Ingredients. <PIC> Take a large bowl and put all ingredients into it. The order does not matter. After that you mix all of the ingredients using your hands. Step 3: Prepare the Rice Wrapper Paper. <PIC> Take a bowl with water or beer and submerge the rice wrappers in the water for a few seconds. Then place the rice wrapper on a plate or your cut board. Step 4: Add the Filling Into the Rice Wrapper Paper and Roll the Spring Rolls. <PIC> 1.Take a rice wrapper and put your fillings on the rice wrapper. Make sure that the filling is not in the center, but near the end of the rice wrapper. Also, put the fillings in a line.2.Take the end of the rice paper and pull it over the filling.3.Now take the sides and move them towards the filling.4.Then keep rolling until the spring roll until it is completely rolled. Step 5: Making the Dipping Sauce. <PIC> In order to make the sauce you need fish sauce, 1 lemon, 3 chili peppers and 1 garlic clove. First you cut the garlic and chilli peppers into small pieces. Then you pour about 200 ml of the fish sauce into a bowl and then add the chilli peppers and garlic. After that you add the juice of the whole lemon and stir the sauce. Step 6: Fry the Spring Rolls. <PIC> Set the stove on medium heat and put a huge amount of oil into the pan. Wait until you can see bubbles and then place the spring rolls into the pan. Fry the spring rolls until they are golden brown. Step 7: Serve and Enjoy !. <PIC> Now place the spring rolls on a plate and serve them with the dipping sauce. Done !


Introduction: Making a Plum Sauce . <PIC> Plum sauce is a delicious sauce available in Asian stores and served in Chinese restaurants. Being minimal in spices, it is a treat for those who are not spice lovers especially children. Here is a recipe of making a prum sauce in five minutes in a microwave oven. Step 1: Ingredients and Method. <PIC> You need just 5-6 ingredients which are available usually in the pantry. I have used cream of tartar instead of vinegar here but you can also try vinegar.1. Prunes juice 1/2 cup2. Brown sugar 1 tbsp3. Corn starch 1 tsp4. Garlic powder 1/2 tsp5. Fresh Ginger juice 1/2 tsp6. Cream of tartar/Tartaric acid 1/4 tspMix all the ingredients except corn starch and heat in a microwave oven for 2 minutes. add starch and heat for 1 minute and your sauce is ready. You can adjust the sugar and tartaric acid as per your taste.


Introduction: Gluten Free Flatbread for Sandwiches/Burgers. <PIC> I have been working on this recipe for a long time, but it never came out exactly as I hoped for.  I tried once again (adding onions this time) and they were perfect!  I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute.  I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for.   These are delicious, quick (under 20 minutes!) and inexpensive!   They would be perfect for a turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).Ingredients: 1 cup shredded mozzarella cheese (full fat) 1 egg 1 TB coconut flour 1.5 tsp sorghum flour 1.5 tsp millet flour 1/8 tsp baking soda 1 tsp dried minced onion Salt and Pepper  (about 5 grinds of each)Instructions: Preheat oven to 400 degrees F.   Mix all ingredients in a bowl until well combined.   Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet.  Bake for about 13 minutes, until the flatbreads are golden (check often...they go from perfect to burned very quickly).   Remove from the oven and cool on a cooling rack.  Serve warm or at room temperature.   Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.Notes:   Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese).  I served these with burgers, spinach, and blue cheese and they were a big hit!  They have a nice solid consistency and hold up well to the thickest sandwich you can come up with.   Even though there is no yeast in this bread (and they don't have to "rise"), it is filled with little tiny pockets of air.   I love that you can make homemade bread for sandwiches in less than 20 minutes!


Introduction: Carmel Apple Snickerdoodle Bars (with Texture Variations). <PIC> These bars bake up quickly and taste fantastic.  They're full of apple and carmel bits, and the top is dusted with cinnamon and sugar.  Baking these makes the whole house smell like the holidays.  I offer three ingredient variations - one for a more cookie like texture, one that's more cake like, and one that is more like biscotti (which is wonderful for dipping in coffee or hot cocoa.)  They are fantastic warm from the oven (especially with a bit of vanilla ice cream), but a bit crumbly.  Once they cool they are much less crumbly, and the soft apple contrasts with the texture of the rest of the bar.
I prefer bars to individual cookies because they take so much less time to make.  This is based on my mom's snickerdoodle cookie recipe, which I've baked over and over making variations each time to get them to be as good or better than her classic cookies! Step 1: Ingredients and Equipment. <PIC> Ingredients:
- 1 large or two small apples, peeled cored and diced (and tossed in lemon juice if you're moving slowly)
- 1 cups softened margarine OR 1 cup butter flavored Crisco + 6 tablespoons water*
- 1 1/2 cups white sugar or Splenda**
-  2 eggs
-  3 cups flour
-  2 tsp cream of tartar
-  1 tsp baking soda
-  1/2 tsp salt
-  1 cup of carmel bits or cut up carmels
-  2 tbsp white sugar
-  2 tsp cinnamon
*Use margarine if you want a cookie-like texture, use Crisco if you want something more like cake.
**Replacing some or all of the sugar with Splenda will result in a drier, more biscotti-like texture.
Equipment:
-  Standard kitchen gear (bowls, spoons, knives, etc)
-  Parchment/baking paper
-  A baking sheet that's about 11 x 16 or so.
-  A healthy sense of how not to hurt yourself on sharp and hot things while cooking. Step 2: Mix the Dough. <PIC> Preheat the oven to 375.
Be sure to mix completely before adding the next ingredient!
Mix together the margarine/Crisco and sugar (except for those last 2 tablespoons).
Mix in the eggs.
Mix in the water (if you're using Crisco).
Mix in the flour, cream of tartar, baking soda, and salt all at once.
Without the mixer (if you've been using one), gently stir in the apple and carmel pieces. Step 3: Preparing to Bake. <PIC> Line the baking pan with parchment paper.  The parchment will give the bottom a nice crispiness and will prevent it from sticking to the pan.
Pour out the dough onto the parchment.  Use your (clean!) hands and/or a rubber scraper to spread the dough across the pan.  It will reach, I promise!  Just keep working it until it reaches, even if it seems impossibly thin.  Make the thickness as even as possible.
Mix together 2 tablespoons of sugar (this is no place for Splenda!) and two teaspoons of cinnamon in a bowl.  Carefully sprinkle this mix over the entire surface as evenly as possible. Step 4: Baking/Doneness Detection. <PIC> Pop it in the oven and set the timer for 10 minutes.  It will probably take about 15.
If you've only used sugar (no Splenda) the entire surface will puff up as it bakes.  It will then start collapsing from the outer edge toward the center.  As soon as the puff is out of it it's done.  You can stick a toothpick in it to double check, but it will be perfectly baked.  Don't wait too long, it will dry out faster than it seems (at which point you should tell everyone that they're bars made for dipping in milk or coffee!)
If you've used any Splenda at all the puff and collapse won't reliably happen, so give it 10 minutes, check it with a toothpick in the middle, and pull it when the toothpick comes out clean and it all seems nicely baked and browned around the edges.  It will be fairly dry so the exact baking time isn't as critical. Step 5: Serving. <PIC> If you didn't read the introduction, these are delicious while they're warm, but they will crumble quite a bit around the edges.  Throw it in a bowl with ice cream and the crumble doesn't matter.  Once they're cool they hold together much better, and they're still delicious.  Box them up airtight and keep them in the fridge if you won't be eating them for a while, the apple bits will go bad more quickly than your standard chocolate chip or something would.


Introduction: Chicken Chile Verde. <PIC> Chicken simmered with tomatillos and other tasty green stuff.   Step 1: Chop Veggies. <PIC> Initial ingredients:
3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)
Saute the veggies in canola oil, and add a bit of black pepper.  Stir until they've softened and begin to brown. Step 2: Add Chicken. <PIC> 2 lbs boneless chicken*, chopped  (I used thighs; breasts are also fine)
Remove bones and fat, chop into bite-size pieces, and add to pot.  Stir as necessary as the chicken browns.  You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.
*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken.  You don't really need to do anything different to swap meats.
 Step 3: Add Tomatillos. <PIC> 3-4 lbs tomatillos, chopped
Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot.  Stir with enthusiasm. Step 4: Season and Simmer. <PIC> Seasonings:handful garlic, coarsely choppedblack pepper (to taste)1c stock* or 2 boullion cubes~1T cuminsprinkle of allspiceStir as necessary.  The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency.  Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.*see  pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes. Step 5: Finish and Serve. <PIC> When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting.  This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.  Turn the heat off, and stir in a coarsely-chopped  handful of cilantro.Serve warm.  The flavor gets better after sitting in the fridge overnight.This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.


Introduction: French Onion Soup - an Easy Guide to Make a Single Serving of French Onion Soup. <PIC> Onion Soups were very popular in Roman times and carrying throughout history but the modern French Onion Soup originated in France in the 18th Century gaining in popularity in the 1960's to present.  The soup is onion based with a meat broth and usually topped with bread or croutons covered in melted Gruyere Cheese.French Onion Soup is by far one of my favourite soups.  It has such amazing flavour that is achieved though very simple cooking methods, and using left over ingredients you can pull together a single portion soup in about 45 minutes.  Add some left over salad and this entire meal is exceptionally tasty and amazingly simple to make for a solo night in.  -------------------------------------------------------------------------------------------------------------------------------------I will be explaining how to make a French Onion Soup and Salad MEAL FOR ONEPrep Time 5 min Cooking Time 40 min Broil time 1 minMaterials Needed 1 Oven Proof Soup Bowl Stove top and broiler cheese grater2 pots ( 1 medium for onions and 1 small for broth) Ingredients :For Soup -  2 cups Beef broth ( Pre-made or use bouillon cubs/liquid) I used a liquid beef bouillon - 1 Yellow onion (medium sized) -  1-1/2 TBS balsamic Vinegar  - Left over baguette or 1 pc of bread  - 1/2 cup grated Gruyere Cheese (You can use mozzarella or Provolone cheese, it will be good but not the same, I suggest you spring for the Gruyere)  - 3tbs Butter  - Salt and Pepper to taste For Salad  - Romaine lettuce  - Caesar salad Dressing ( I make my own I'll add the recipe at the bottom- Its soooo good) - Lemon  - Pepper  - Croutons optional Homemade Caesar Salad Dressing Recipe - 1 TSP Anchovy aste  - Juice from a half lemon  - 2 TBS Olive oil - 1 cup Mayonnaise  - 2 cloves garlic chopped  - 1 TBS Warcestershire sauce  - 1 TBS Dijon mustard  - 1/4 Freshly grated Parmesan Cheese - pinch of salt  -  lots of pepper  Combine all ingredients into a bowl and mix. Allow the dressing to sit in the fridge for at least 3 hours for flavors to blend together ideally make this a day in advance of its use.  It will last 2 weeks in the fridge.  Step 1: Cooking Process Made Easy . <PIC> 1 - Peel and chop your onion and add it to a medium sized pot with 3 TBS of melted butter over medium heat 2 - Add a generous amount of salt and pepper to the onions and stir to mix with melted butter 3 - Let the onions cook and caramelize stirring occasionally for around 20 minutes or until beautifully brown 4 - While the onions are cooking get your broth to temperature in a separate pot over medium heat5 - After the onions are caramelized add in 1/1/2 TBS of balsamic vinegar, stir and cook additional 2 minutes 6 - Add the 2 cups of hot broth to the onions bring to a boil, reduce and let simmer for 15-20 minutes.This last cooking step will help blend the flavour of the onions through the broth creating a very rich and delicious finished soup. Step 2: Broiling Process Made Easy . <PIC> 1 - While your broth and onion mixture is simmering turn on your broiler 2 - After 15-20 mins remove the soup from the heat and pour it into an Oven safe bowl 3 - Cut up the left over baguette 4 - place as many pieces as you can fit into the bowl on top of the soup5 - Grate the Gruyere cheese to generously cover the entire top of the bread and soup in the bowl 6 - Place in the oven to broil for about 1 minute or until the cheese has melted and begun to turn golden brown.   7 - Remove from oven and place on a plate then prep salad ** Garnish with green onion for a little extra onion kick (optional) ** Step 3: Eat and Enjoy !!. <PIC> 1 - Add salad to plate and dress salad with;-Homemade Caesar salad dressing, freshly grated Parmesan cheese, pepper and juice from 1 lemon slice*** Pro Tip - at any point during this cooking process where you have a few minutes to take a break, go to a computer or TV and find a movie you want to watch and set it up ready to go.  This will be important for when you are done cooking and ready to eat all alone you can have something ready to watch lined up.  This is what I did for about 4 years while in University****** Pro Tip # 2 - don't worry if your have a massive onion the bigger the better in my mind***I hope some of you will try this simple and easy way of doing French Onion Soup, crack open some wine grab some left over supplies and enjoy the process of this delicious meal for one.  A bonus to this soup is the smell that will fill your kitchen.  The onions cooking in the melted butter is sure to help even the fullest of people develop an insatiable appetite.  If you like my instructable feel free to vote for it :)


Introduction: One Pot 5 Vegetables Veal Shank Soup . <PIC> This is a great hardy soup that will fill you up and it tastes great.  What's even better, you only dirty one pot. As in all soups, it requires a long cooking time but the wait is worth it.  The veal becomes so tender that it will melt in your mouth.With no further delay:Preparation time 30 minutes (to chop the vegetables)Cooking time 2.5 hours. (broken down into blocks of 30 minutes)Hardware:6L PotWooden spoonIngredients:1 pound (about 600gm) veal shanks2 big onions6 cloves of garlic3 big carrots4 stocks of celery (with the leaves if possible)2 zucchinis2 medium potatoesHandful of chopped fresh parsleyHalf a cup of riceSaltPepperAll spice3 table spoons Oil (vegetable oil or olive oil)Chop all the vegetables about half an inch wide. Group the carrots and celery together, the potatoes and the zucchinis together.  Chop the parsley very fine and set it aside on its own.Heat the oil in the pot on high heatAdd the veal and toss them for about 2 minutes.  We don't want to cook them through, just brown them a bit.Lower the heat to medium then add the Onions and the garlic, toss them with the veal for another 3 minutes.Add some salt, pepper and all spice (about a teaspoon each) and mix them all in.Add water to the pot, about two thirds of the pot.Reduce the heat to medium low cover and let them boil for 30 minutes.Then add the carrots and celery, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper.Add the potatoes and the zucchinis, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper. ( for some reason adding potatoes, reduces the saltiness)By now the broth should look like it all came together and it is almost readyAdd the parsley cover and keep boiling for 30 minutes.Last chance to adjust the salt and peppers, do a water lever check and add water if you have to.Add the rice cover and keep boiling for 15 minutes, 30 minutes if you added more water.And voila. Pour the soup in a deep dish and serve it with toasted bread, it is perfect for a cold day in February.I hope you enjoy it and leave me a comment if you try it.Keep building / cooking


Introduction: 5-Layer Midnight Cake With Cheesecake Filling and Pink Buttercream. <PIC> ~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I’d always opt for vanilla or red velvet. Chocolate cake just wasn’t my thing, but alas, times have changed. Maybe I’d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It’s suuper moist and it’s perfectly sweet. It has a wonderful cocoa flavour that isn’t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.Speaking of other flavours…THE CHEESECAKE FILLING. I don’t know how many times I’ve said it, but cream cheese frostings are magical. Maybe that’s a biased opinion because they’re my favourite, but tbh I’ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn’t as much butter. The butter’s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that’s extra fluffy and light, but definitely is not missing any flavour.I don’t want to be writing an essay here, so I’m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.Recipe can also be found at  https://cleancheatrepeat.wordpress.com/2016/09/26...IngredientsFor the cake:2 1/4 cups (285 g) all-purpose flour 2 1/4 cups (450 g) superfine sugar 1 cup (120 g) “black” unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring) 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups (360 ml) buttermilk, room temperature 1 cup (240 ml) hot coffee 3/4 cup (180 ml) vegetable oil 2 teaspoons pure vanilla extract 3 eggs, room temperatureFor the cheesecake filling:500g cream cheese, softened 100g unsalted butter, softened 200g freshly whipped cream 200g icing sugar, siftedFor the pink buttercream:1 cup (226g) unsalted butter 4 cups (500g) powdered sugar 1 tablespoons whipping cream 1 teaspoon pure vanilla extract 1/2 teaspoon pink food colouringFor the chocolate ganache:5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt) 3/4 cup (90 g) unsalted butter 1 tablespoon light corn syrup or honey For the whipping cream 1/2 cup whipping cream 1-2 tablespoons powdered sugar, to taste Oreos, for topping Step 1: Bake the Cake. <PIC> For the cake, preheat oven to 180 degrees Celsius or 350 degrees FahrenheitIn a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and saltIn a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggsAdd liquid mixture to dry ingredients and whisk until smooth, about 1 minute.Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 gramsBake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes. Step 2: Make the Cheesecake Filling. <PIC> Use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined Step 3: Make the Pink Buttercream. <PIC> Use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined Step 4: Begin Assembling the Cake. <PIC> Trim the cake layers, and then halve them so that each cake becomes two layers.Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board.Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side.Add the next cake layer and repeat until you’ve reached your final cake layerCover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutesCover the cake in pink buttercream and chill in fridge for at least 15 minutes Step 5: Make the Chocolate Ganache. <PIC> While the cake is chilling, make the chocolate ganacheIn a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes Step 6: Make the Whipped Cream. <PIC> Use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip Step 7: Finish Assembling the Cake. <PIC> Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down.When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until coveredWhen the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an OreoServe!


Introduction: Greek Yogurt - Berries Smoothie. <PIC> If you are looking for a delicious, healthy, fresh, high protein and easy breakfast THIS is for you!Greek yogurt is creamy and delicious but it is also an extraordinary source of proteins. We will also add coconut milk to make this smoothie healthy and tasteful.Whenever you need a super fast breakfast before leaving home this smoothie will be simply perfect! Step 1: Ingredients. <PIC> You will need:5 spoons of plain Greek Yogurt200ml Coconut milkFrozen berries (around 8 berries)Stevia (3gr) Step 2: Mix Ingredients. <PIC> In the blender add yogurt, coconut milk, berries and stevia (in that order). Step 3: Blend. <PIC> Blend all ingredients until it turns into a homogeneous mixture. Step 4: Serve and Enjoy. <PIC> Serve immediately and enjoy! The frozen berries will make this smoothie cold and delicious!Yum Yum!


Introduction: Peanut Butter Brownie in a Mug!. <PIC> Craving a midnight snack or a treat to satisfy your sweet tooth? Well then this is the perfect recipe for you! It takes less than 10 minutes, it's really easy, doesn't make a big mess, and is super delicious! Try out this peanut butter brownie in a mug!  Step 1: Gather Materials. <PIC> Ingredients:4 Tablespoon flour       5 Tablespoon sugar       1 Tablespoon cocoa       a small pinch of salt       1 egg       3 Tablespoon milk       3 Tablespoon vegetable oil       3 Tablespoon peanut butterMaterials:   1 bowl       1 fork       1 mug (microwavable safe)       1 plate (microwavable safe)        Microwave (700watts)       1 rubber pot holder Step 2: Mix Dry Ingredients . <PIC> Combine the flour (4 tbsp), sugar (5 tbsp), cocoa (1 tbsp), and salt (a small pinch) into the mug. Mix well Step 3: Add in Wet Ingredients . <PIC> Add in the egg (1), milk (3 tbsp), and vegetable oil (3 tbsp). Mix until smooth Step 4: Measure the Peanut Butter . <PIC> In a separate bowl, add in the peanut butter (3 tbsp)  Step 5: Melt the Peanut Butter. Microwave the bowl of peanut butter for 30 seconds then stir until smooth*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave the peanut butter. Step 6: Pour the Peanut Butter. <PIC> Pour peanut butter into the mug  Step 7: Mixing Peanut Butter and Brownie . <PIC> Lightly mix peanut butter into the brownie mix.(so that the peanut butter goes throughout the cake from bottom to top)Do not mix the peanut butter in completely  Step 8: Microwave . <PIC> Put mug on the plate in the microwave. Microwave for 3 minutes*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave your peanut butter brownie. Step 9: Remove From Microwave . <PIC> When it’s done, remove the mug with the rubber pot holder Caution: it will be hot!  Step 10: Let Cool, Then Enjoy!. <PIC> Wait 2 minutes for brownie to cool. Enjoy!


Introduction: Mexican Corn Pie - Pay De Elote. <PIC> Corn being one of the principal pillars of the Mexican diet, it’s used in a lot of Mexican dishes, but few times is a principal ingredient of a dessert such as this case. This is my mom’s recipe. I don't like cooking but this is just so easy to make. Plus, it’s one of the desserts I can’t get enough of. If you get to make it, you’ll just want to bury your face in it. Step 1: Assemble the Ingredients. <PIC> Prep time: 15 min.Bake time: 45 min.6 ears of corn on the cob1 can condensed milk1 stick butter3 eggs¼ cup milk if corn isn’t that tender Step 2: Directions. <PIC> First, preheat the oven to 350°  Then, take off      the corn from the cob: place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion.Put the liquid      ingredients in the blender first, and then slowly add the solid      ingredients. Blend until there are no lumps.  After, pour the      mixture into a greased and floured pan.  Finally, bake      for about 45 min. or until golden brown. Step 3: Serve. <PIC> Let it cool. Put it into the refrigerator; serve it chilled. It can be served with fruit.


Introduction:  How to Make Super Healthy Detox Vegetable Juice Recipe. <PIC> Homemade vitamins and minerals packed vegetable detox juice.Good for detoxing your body.Nutrition Facts per 100g:Carrot - Vitamin A, B, C, Phosphorous, Calcium, MagnesiumApple - Vitamin B1, B2, PotassiumLemon - Vitamin C, PotassiumCelery - Vitamin A, B, C, E, K, Calcium, Potassium, SodiumBroccoli - Vitamin A, B, C, K, Manganese, Phosphorus, Potassium, Magnesium, IronCucumber - Vitamin A, B, C, Sulphur, MagnesiumPepper - Vitamin B, C, K, Manganese, Potassium, PhosphorusBeetroot - Vitamin B, C, Manganese, Potassium, Iron, Magnesium Step 1: Watch the Video for This Tutorial:. www.youtube.com/watch?v=gcow-sHRdcs Step 2: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube


Introduction: Garlic Spaghetti. <PIC> If you're looking for a pasta to go with meat, fish, chicken or whatever main dish you're having you've come to the right place. This spaghetti goes great with everything and has a subtle yet delicious flavor. I guarantee you'll want to eat more and more of this. This recipe serves 10 medium portions. Step 1: Ingredients. <PIC> 500 gr spaghetti3/4 cup olive oil1 dried chili pepper (any kind)Kitchen scissors1 tablespoon of garlic powderSalt Step 2: Cook Pasta. <PIC> Put 8 cups of water in a hot pan and let it boil. When the water is boiling place the pasta inside and stir frequently. When the pasta is al dente you can rinse it and leave your spaghetti aside. Step 3: Cut Chili Pepper. <PIC> Cut the chili pepper in long pieces. If your dried chili pepper has seeds take them out before cutting it.  Step 4: Oil and Garlic. <PIC> Put your olive oil in a hot pan and the garlic right away. Stir it so the garlic doesn't burn and place the chili and salt. Stir it for 1 minute. Step 5: Pasta!. <PIC> Put your pasta in the oil and mix it all together. The scent of the garlic and the subtle flavor of the chili pepper will make this pasta become one of your favorite side dishes!Put some parmesan cheese on top and enjoy!


Introduction: Copycat Noodles and Company Korean BBQ Meatballs. <PIC> Every time my family dined in Noodles and Company, we ordered one of its appetizers called Korean BBQ Meatballs, 10 meatballs in a bowl. Every time my family of four fought over who ate how many, which means loss to the restaurant because the way to end the fight is to make it at home, so everyone can have as many as we want without overspending on dining.After searching, I found Noodles and Company has actually published its recipe here. However, when I followed the recipe exactly for the first try, the flavor and texture of the meatballs were far from the restaurant's, the taste of sauce is not well at all. I have made many, many more times of the meatball after the first try to get as close as possible to the restaurant's because as far as flavor and texture and the taste of the sauce are concerned, my family all want nothing to be different from the restaurant's.In a summary, I add a few things and spices to the meat batter of the published recipe by Noodles and Company to make its flavor the same as the restaurant's. As a result, it's healthier, less fattening. (I have also used tuna, salmon or lean turkey instead of chicken and beef to make it healthier) For texture, the restaurant's meatballs have a thin chewy crust which I actually love a lot. But there is no way baking as listed in the recipe can create that. In this Instructable, you'll see how I copycat that. For sauce, I adjusted proportions of ingredients and the kind of soy sauce used to achieve the same taste as the restaurant's.So if you like the Noodles and Company Korean BBQ Meatballs, want to enjoy it at home, haven't tried a recipe that can copy the restaurant's offer, I suggest you follow along.Note: This article may contain affiliate links as references for the same or similar products used in this project. If you click on the links and make purchases I could receive a small percentage of commission from the advertising company with no extra cost to you. Step 1: Make Meatballs. <PIC> Ingredients (vegetables and herbs, finely chopped, the finer, the better):1/2 lb ground chicken (10% fat)1/2 lb ground beef (7% fat) 1/2 cup bread crumbs 1/2 cup parmesan cheese1 egg 1/2 tsp salt 1/2 tsp white pepper A few cilantro plants, 1 clove garlic 0.5 inch thumb wide ginger root 1/4 medium sweet onion 1/2 tsp sesame oil1 tsp low sodium soy sauce A few grounds of 4 pepper blends (black, green, white, and pink)Directions:In a medium or large mixing bowl, place all ingredients together.Mix, mix, and mix the ingredients till well mixed, it should pull away from the bowl and smells amazing while mixing.Form balls in your palms, about 1-1.5 inches. this is the most beautiful meat batter I have worked with. Usually I don't want to touch raw meat. But this is the exception, not only it smells good, there is no bit of residue on my palms after forming the balls.Place the balls on a parchment lined brimmed baking sheet.The above batter makes 30 meatballs. Step 2: Make Korean BBQ Sauce. <PIC> Before starting making sauce, if you don't care about creating the chewy crust on Noodles and Company's meatballs, preheat your oven to 350 degrees F. Since I want to create the exact same texture as Noodles and Company's meatballs, I set up my deep fryer to preheat the oil to 355 degrees F at this time. Ingredients:1/2 cup low sodium soy sauce 1/2 cup balsamic vinegar 1/2 cup brown sugar 1 tbsp gochujang sweet and spicy paste/sauce1/2 tsp ginger, finely chopped 2 small cloves garlic, finely chopped 1 tsp sesame oil 1 tsp Korean chili flakesDirections:Bring the above mixture into simmer in a sauce pan.If you don't care about creating the chewy crust that Noodles and Company's meatballs have, bake the balls at 350 degrees F for 20 minutes and roll the balls every five minutes to evenly brown them, continue heat the sauce until bubbly, stir 1/2 tbsp corn starch with 1/2 tbsp water and add it to the sauce, stir and heat it to thicken it, let it simmer for a few minutes. When it's ready, coat the cooked meatballs in the thick sauce. Remove and place coated meatballs to a bowl, garnish with toasted white and black sesame seeds and paprika powder. Enjoy!If you are like me, want to create the exact same texture as Noodles and Company's meatballs, Follow to the next step. Step 3: Cook the Balls and Enjoy!. <PIC> To create the chewy crust on meatballs, at this time, place them in fryer basket and briefly fry them for 1-1.5 minutes. Drain oil and immediately transfer them to the hot sauce to continue cooking them for about 5 minutes.Stir 1/2 tbsp corn starch with 1/2 tbsp water and add it to the meatballs and sauce pan, cook for about 3 more minutes.Remove the thick Korean BBQ coated meatballs to a bowl, garnish with toasted white and black sesame seeds and paprika powder. Enjoy!The first thing I did after shooting a couple photos of the finished meatballs was biting into it to find out if frying them actually created a chewy crust on the balls. Yes! It did it!Please vote this recipe for Copycat Recipes contest if you like it. Thanks very much!If you tried the recipe, don't forget to take a photo and click the "I made it" button in Comments section to upload the photo, I'll give you a 3-month Instructable pro-membership for doing that!


Introduction: Beef Pho for One. <PIC> As a bachelor who is constantly on the go it's rare for me to have company over to justify cooking anything too extravagant. A lot of times I'll elect to whip up something really quick and easy, without sacrificing the pure enjoyment of dining on something truly enjoyable. And this dish just happens to be one of my go-to meals for dining at home.  Step 1: Gather Your Ingredients. <PIC> 3 C Beef Broth (something light)1 tsp Onion Powder1 tsp Anise Seed1/2 tsp Minced Garlic1/2 tsp Ground Ginger1/2 tsp Fennel Seed1/2 tsp Cloves1/2 tsp Crushed Red Pepper Flakes1/4 tsp Cinnamon2 tsp Soy Sauce2 tsp Fish Sauce1/2 Lb Thinly sliced Sirloin Steak, cut to bite-sized pieces4 Oz Rice Noodles1 Chili Pepper, finely chopped1 C Fresh Cilantro, chopped1 C Alfalfa Sprouts2 T Fresh Chives, chopped1/2 Lime, wedged Step 2: Make the Broth. <PIC> In a medium sauce pan, bring beef broth to a medium simmer. Add onion powder, garlic, ginger, anise, cinnamon, fennel, cloves and red pepper flakes. Make sure the broth isn't boiling, but has a light simmer going. Cover and cook for 20 minutes. Prepare rice noodles by instructions on package, usually just soaking in hot water for 10 minutes does the trick. Drain Noodles. Step 3: Almost Ready to Finish. <PIC> Remove the broth from heat and strain broth into a medium bowl, taking care to only reserve the liquid and not the spices. I like to use a coffee filter and metal mesh strainer for this. Clean sauce pan and return liquid to pan. Add soy sauce and fish sauce to the pan and bring to a boil.  Step 4: Time to Plate. <PIC> Using a pretty large serving bowl, add noodles and sliced sirloin on top. Pour broth over meat to cook it. Add cilantro, sprouts and chives, and squeeze a couple lime wedges over your bowl to finish.


Introduction: Hummus Spread. <PIC> Hummus is a very popular Middle Eastern vegetarian side dish.It is made with chickpeas, Tahini, garlic, lemon juice and olive oil.It's a very healthy dish and I will show you the basic recipe that I use at home.Enjoy it. Step 1: Ingredients. <PIC> Here are the ingredients you need to make hummus:2 cups of boiled chickpeas (either you make them at home or buy the canned type, both are fine)5 table spoons of Tahini5 table spoons of Olive oilThe juice of one and a half lemons1 medium size garlic clovesalt to taste  Step 2: Directions. <PIC> Crush the garlic in a pestle until it turns into a paste. HINT:  put a pinch of salt with the garlic, the salt will hold the garlic together and act as an abrasive to turn it into a paste.Now turn the chickpeas into a paste, I used a vegetable sieve/ food mill because I like the consistency of the chickpeas after.  But you can easily substitute it for a hand mixer, food processor or even a blender.Then using a big spoon, mix in the tahini, garlic, lemon juice, olive oil and salt.  Mix for a couple of minutes, then taste the hummus and add salt until it is to your liking.HINT: I like the hummus on the sour side so I put lots of lemon juice, start with the juice of one lemon and add the rest later if you like.OPTIONAL: Decorate the plate with chickpeas, parsley and cayenne pepper powder, place it in the middle of the supper table and enjoy.I like to add one tea spoon of vinegar (any red), but this is my personal preference. If you try it, please let me know what you think.Enjoy the Hummus


Introduction: Peach Butter. <PIC> I first discovered fruit butters when I was six, where I had a blissful summer eating apple butter on my aunt's fresh bread every single day for breakfast. These days, I subsist on pumpkin butter and cranberry apple butter that Trader Joe's carries from September through December (I stock up). That said, when I walked into my local grocer and saw white peaches the size of a baby's head, I knew I had to do something with them (besides eat as many as I could straight up, om nom). So! Peach butter it was. You will need:Equipment:  - a large pot (two if necessary) - a stove top - a can lifter or tongs - hot mits - measuring cups and spoons - a ladle - a drying rack and towel - a baking sheet (optional)Ingredients: - peaches (1 pound per half pint jar you would like to make) - lots of water - sugar - lemon juice - canning jars, lid, and screwtops Step 1: Sterilize the Jars. <PIC> Fill a large pot with water, and place lids, screw tops, and jars into the pot, making sure they are fully covered. Bring to a full boil and let sterilize for 10 minutes. Remove the lids and screw tops and let them dry on a wire rack. Place the jars on a cookie tray and bake in a 200 deg C oven for 20 minutes. Let jars cool on the wire rack while you make the butter.  Step 2: Prepare the Peaches. <PIC> Bring a large pot of water to a boil (again - there's going to be a lot of boiling in this recipe, which unfortunately makes your kitchen very, very warm on a summer day). As the water is heating, cut an X into the bottom of each peach, and fill a large bowl with ice water. Once the water has boiled, submerge each peach fully in the boiling water for 1 minute, and then transfer to the peaches to the ice water for another minute. After that, peel the skins off with your fingers or a small knife - they should just slide right off! (Protip: also a great way to peel tomatoes, so you don't have stringy skin bits hanging out in your spaghetti sauce.) Cut the peaches in half, remove the pits, and then cut the peaches into a total of eight pieces.  Step 3: Boil and Puree the Peaches. <PIC> Add the peach chunks and a 1/4 cup of water per pound of peaches to a large pot, and bring to a boil over medium-high heat. Let simmer for 15 to 20 minutes, until the peaches are nice and soft. Transfer peaches to a blender or food processor, and blend until smooth. You may have to do this in several batches, and be careful, for the peaches were just boiling and are therefore very, very hot. Transfer the puree back into your large pot.  Step 4: Boil the Butter. <PIC> Add 1/2 cup of sugar and 2 teaspoons of lemon juice per pound of peaches to the puree, and bring to a gentle boil. Let simmer for 30-40 minutes, stirring the bottom of the pot often so as not to burn any of the butter. Test your butter after 30 minutes, to see if it is thick enough. There are two ways to do this: 1. Scoop up a small amount of butter, and drizzle it from about three inches above the surface of the butter. If the trail stays visible for at least a couple of seconds, then it is done. If it disappears almost immediately, then it needs more time. 2. Dip a room temperature metal spoon into the butter. If butter stays on the back of the spoon without falling off, then it is done. Let the butter cool slightly, until it cool enough to handle, but still warm.  Step 5: Can the Butter. <PIC> Bring another (clean) pot of water to a rolling boil. This can be same pot (and water) as the pot that you boiled the jars in originally. Fill each half pint jar with about a cup of butter, leaving about 1/2 inch of space at the top of each jar. Tightly cap each jar with a sterile lid, making sure that the seal is tight. You may have a little bit extra, which you can reserve in a bowl for immediate nomming. Lower each jar (carefully!) into the boiling water, and let sit for 10 minutes. Remove jars (again, carefully!) from the boiling water, and let cool at room temperature.  Step 6: Enjoy!. <PIC> Toast up a slice of your favourite bread, and slather on a thick layer of peach butter from your immediate reserve.  Store remainder jars at room temperature for as long as you'd like, or until you are craving a little taste of summer when it's cold and chilly out. They make perfect little hostess-gifts, but feel free to hoard them all to yourself.


Introduction: Brownie Chess Pieces. <PIC> I work at a University that is very proud of its chess team, so when I noticed the "Play with your Food" challenge, this came to mind.
I believe the concept is simple and straightforward enough that a step-by-step Instructable is not necessary.  You take a pan of brownies, cut out the bases for each piece, and then decorate them to resemble chess pieces.  If you wanted, you could also bake the brownies in a mini-muffin tin, or (as an extreme shortcut) pick up a box of "two-bite brownies" from the supermarket bakery and go to town on them.
I think the notes I've put in the pictures will explain what I did well enough that you can follow along, and I expect that fellow creative souls will comment with their own ideas of how to decorate a given chess piece.  Please, however, *do* note some noteworthy but generic lessons I learned in the process of making these:
* If you do bake your own brownies, remember that you will require 32 bases.  I improvised a circle cutter that was about 1.5" in diameter, and a 13x9x2 pan of brownies did NOT give me enough pieces.  This is one reason why there is no "final photo" of a complete chess set!  I believe that if I'd obtained and used a mini-muffin tin to hold the brownies, I'd have had enough mix to do it.  Alternately, you could just bake two pans of brownies - or a batch of brownies and batch of "blondies".
* I frosted the "black" pieces with dark chocolate FROSTING, and the "white" pieces with white ICING because that's what I had to hand (see picture #2).  I found that the icing did a better job of holding the decorations on to the brownie bases, but the frosting tasted better when I licked my fingers (bad chef!).  Black icing can also be hard to find in months that are not October.
* The horse heads for the knights are made from coated pretzels that were (more or less) carefully cut into shape.  It took me four chocolate pretzels to make ONE black knight I was happy with, and five yogurt pretzels to make ONE white knight.  Lesson learned: have plenty of extras!  (This is the other reason there is no finished chess set to show you - I only bought six of each pretzel out of the bulk bin at my supermarket.)


Introduction: Spiced Spelt Vegan Pumpkin Bread. <PIC> Today, I made this stunning vegan pumpkin bread studded with yellow raisins, infused with an organic cinnamon, ginger & cardamom tea. Yummy, I assure you that! I made my bread not so sweet because I saw recipes on the internet that were stuffed with lots of sugar. I didn’t want that! :) So, I made this stunning & very appetizing pumpkin bread! This is great & tasty enjoyed with the same ginger, cinnamon & cardamom tea in your tea mug!  Check it out for yourself, my lovely ones! ;)Recipe: For 1 pumpkin bread, about 9 thicker slices Ingredients:** The dry ingredients: 1 cup organic light organic spelt flour 1 cup organic wholemeal spelt flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon garam masala ( my garam masala mix has also cardamom in it ) 1/4 teaspoon ground cloves, I did it in my pestle & mortar ** The wet ingredients:1 cup + 1/2 cup mashed roasted pumpkin. /I used freezed roasted pumpkin from last year/ I placed it into my microwave to defrost. It defrosted in 8 minutes. Mix through with a spoon & take 1 cup + 1/2 cup. 1 tablespoon canola oil 1/2 cup maple syrup 1 teaspoon vanilla extract/ I use home-made 1 flax egg = to substitute 1 egg/ Grind your 1 tablespoon flaxseed into your grinder & measure out 1 tablespoon. Take this + mix this in a bowl with 3 tablespoons water. Mix with a fork & wait for about 10 minutes until it forms a sort of gel. Now, you can use it. ** The rest: 1 cup yellow dried raisins Step 1: . <PIC> 1. First, soak your yellow raisins in a tea for 30 minutes. I used Pukka-tea : organic cinnamon, ginger & cardamom tea.   Pukka tea: Revitalise! Organic tea with cardamom, ginger & cinnamon!I made my tea by steeping my teabag for 6 minutes into my tea mug. I placed my yellow dried raisins into a medium bowl. I used250 ml tea. I poured the tea onto my yellow dried raisins & let them soak for 30 minutes, to absorb the lovely flavours of my delicious tea so that would be juicy & bigger! After 30 minutes, drain the tea liquid. Place the juicy raisins into a sieve to shake the sieve up & down a bit to shake of any excess of liquid. Step 2: . Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.In a Kenwood-bowl or a big bowl, sift the light spelt flour, add the wholemeal spelt flour & sieve the baking soda, baking powder, ginger, cinnamon, garam masala & the cloves. Mix lightly with a spoon, carefully not to mess with the air! ;), until well combined. In another large bowl, add the wet ingredients. Add pumpkin purée, flax egg, canola oil, maple syrup & vanilla extract. Mix well with a medium whisk.Pour the wet ingredients into the dry ingredients & mix with the K-paddle or mix it by hand or with an electric whisk until all beautifully combined! Spoon with a spatula, everything round & check that you have incorporated everything into your Kenwood bowl. Mix again. Now, add the drained yellow raisins to the batter. Mix on low-speed for a minute or less, or until well mixed into the batter. Step 3: . <PIC> Take your oven rack & place a Silpat for stability. Take your silicon bread pan & you don”t have to grease it because it is silicon. It won’t stick afterwards! Fill it until all of your batter is gone. Smooth the top evenly. Place into the preheated oven on the lower rack of your oven & bake for about 50 minutes or until a pin you put into it, comes out clean. I baked my bread on 180°C ( 350 F ) for 40 minutes & lowered my oven onto 165°C ( 329 F ) for about 10 minutes. See that the top of your bread won’t get burned!!! I tested my bread in 3 places & the pin came out clean. Test it into the thickest part 2 times & into the side part, 1 time. Now, remove from the oven & place onto a wire rack for 10 minutes. Than, remove the silicon tin & place onto the wire rack to cool down completely. Store in a cookie or cake tin.Serve with a loved one & drink the same tea with it that you used into your beautiful cake aka bread! This is great on its own or smeared with some vegan butter! ;) MMM! A great breakfast too. 2 slices will really fill you up! It goes a long way! Yummm!You can find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2012/10/09/sophies-spiced-vegan-pumpkin-bread/