Introduction: Turn a Can of Baked Beans Into a Gourmet Meal. <PIC> A can of baked beans is a cheap, nutritious staple that can be eaten on its own. But with a little effort and a few extra ingredients, you can create a delicious meal for two.All of the ingredients in this instructable are easily stored and transported without any refrigeration (sausage may need to be kept cold: check the package), so it's an ideal meal for camping. You will need: a chopping knife, a block to cut on, and a pot on a heat source.All of the ingredients may be easily substituted for something similar. I hope this instructable inspires you. Step 1: Ingredients. Ingredients I used:a can of baked beans (with maple syrup)   a potato   half a large onion   two roma tomatoes   about 2 tsp paprika   half a chorizo sausage   pepper/other spices to taste   a little oil (optional)This amount of food is enough for 2 normal appetites. Step 2: Prepare Your Ingredients!. <PIC> To make sure everything cooks easily, chop your onions and potatoes finely.  Chop your tomatoes (not shown)  Slice your spicy chorizo sausage.  I like to measure out my spices to dump them in all at once. If you're camping, you might not.Experiment with other hardy ingredients! I might try a small can of corn next time. Step 3: Let's Cook!. <PIC> I always start by cooking the hardest vegetables.* Heat up your pot/pan with the oil, and then add your potatoes and onions. Once they are soft, add the tomatoes and paprika.  Next dump in your can of baked beans, sausage, salt and pepper.  Heat and serve. Garnish with parsley or basil if you have it.So easy.* I recommend starting with cooked/smoked sausage, but if you're going to use uncooked sausage, prepare it with the onions first.


Introduction: Scrambled Eggs W/cheese and Sausage. <PIC> This "ible" will try to show you how I cook scrambled eggs with cheese, I think it's the best way but I'm admittedly bias. I did a search on here and didn't find any "ibles" quite like this so here you go Step 1: Getting Ready. <PIC>  Getting started actually takes awhile although you can do it faster by cutting out the 1st step of getting ready.
 1. figure out how many eggs your going to want and set them on the counter for at least an hour
 your also going to need
 Cheese of your choice
  sausage, bacon, ham, shrimp or etc
  hot sauce
  butter, margerine, bacon drippings, lard, olive oil or other cooking oil of your choice
  a glass
  an immersion blender or milkshake mixer or whisk and lots of elbow grease
  Frying pan
  spatula
  an appetite Step 2: The Sausage. <PIC> cut or break up the sausage and get it in the frying pan to warm thru, a little bacon grease at this point helps brown the sausage Step 3: The Eggs Part 2 and 3. <PIC> while the sausage is warming up, crack your eggs into the glass, add a teaspoon of water for each egg and a good splash of hot sauce, Im using the juice from a friends homemade hot pepper salad but use what you like.  I don't add salt at this point because I think it makes the eggs tougher but it's up to you.
 Now for what I think sets my eggs apart, I didn't invent it, in fact Waffle House(tm) uses a similar machine to make their omolets. I used to use an immersion(stick) blender but I found the milkshake mixer at a thrift store for $3us !  It will double the volumn of your eggs by adding in air and make the finished results super fluffy... Step 4: On to the Heat. <PIC> pour your now whipped egg mixture into the medium hot pan and quickly add in your cheese, chunking the cheese will help it melt and mix faster. let it set a about a minute and then start stirring and mixing with your spatula or wooden spoon. Stop and remove the eggs from the pan while they still look a little soft and under cooked, the residual heat will finish them off just right. If you cook them until they LOOK done, they will be overdone when you go to eat them Step 5: Enjoy. <PIC> Nows the time to add salt and pepper if you want. A couple pieces of toast or a bagel goes nicely on the side. A homemade biscuit and grits would also be nice but I was out of grits and to lazy to make bisquits


Introduction: How to Make Authentic Chinese Spicy Mapo Tofu. <PIC> I always like to cook Chinese food for myself and my boyfriend. Both of us think the Chinese food are generally too greasy at the restaurants. Today, I am going to show you how to make authentic Chinese spicy mapo tofu, which is one of my favorite spicy dishes. It's simple and easy! Preparation Time: 10-15 mins Cooking Time : 10-15 mins Step 1: Ingredients. <PIC> First step is to prepare all the ingredients that we might possibly need, such as a box of tofu, oyster flavored sauce, sesame oil, broad ben sauce (spicy or non-spicy), garlic, green onion, cilantro, and a little bit preserved mustard stems will make the entire dish taste better.  Step 2: Preparation. <PIC> 1. Make sure use soft tofu, and cut them into half of cubic inch evenly.  2. Chop two pieces of garlic, green onion, cilantro and preserved mustard stems. Depends on how much you like those, you can decide the amount. Personally I love garlic and cilantro, I would always put a little bit more of those two ingredients.  Step 3: Cooking. <PIC> Turn on the stove, heat it and... 1. Put garlic and 1-2 tbsp broad bean sauce, 3 tsp sesame oil and 1 tsp oyster flavored sauce in a decent size pan 2. Mix them and let it cook about 90 seconds on medium heat 3. Add tofu to the pan, carefully stir (because they are soft, you don't want to mash them) for about 8-10 mins until the toful is perfectly mixed with the sauce 4. Now add green onion and preserved mustard stems, stir for 30 seconds. Make sure everything mix well  5. Lastly, garnish with chopped cilantro and serve hot Now spicy mapo tofu is ready savor!! Hope you will like it :)  Thank you for your visit, if you have any question, feel free to let me know and I will be happy to answer you!


Introduction: KOMBUCHA DRINK. <PIC> Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close to the mother used to make vinegar.The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.The scoby is rubbery and a bit slippery, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It's a live creature actually! Step 1: What You Need. <PIC> Ingredients:• 2 Lt of water • 140-200 g sugar per Lt (I use brown sugar) • 10 g black tea, green tea, or a mix • 200 g starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored) • 1 scoby per fermentation jar, homemade or purchased onlineNote: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 70/100 g cup of sugar, 5 g of tea per liter. One scoby will ferment any size batch, though larger batches may take longer.Optional flavoring extras for bottling: ginger juice from fresh grounded ginger root – raspberry juice from fresh berries – or other fruit, spices, fresh juice…Equipment:• Stock pot • 3 Lt glass jar or two 2 1,5 l glass jars • Clean napkins or tea towels to cover the jar • A small colander and gauze • Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles • A small funnelNote:Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time. Step 2: Make the Tea Base. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. Step 3: Add the Starter Tea and the Scoby. <PIC> Gently slide the scoby into the jar with clean hands after you have washed it under running warm water. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation). Step 4: Add the Fresh Tea. <PIC> Pour the fresh sugared tea into the glass jar (or divide between two 2 jars, in which case you'll need 2 scobys) and cover the mouth of the jar with a tea napkin or paper towels secured with a rubber band. Step 5: Ferment for 7 to 10 Days. <PIC> Keep the jar at room temperature, out of direct sunlight and never move it.  Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.It's not unusual for the scoby to float at the top, bottom, or even  sideways during fermentation. A new cream-colored layer of scoby  should start forming on the surface of the kombucha within a few  days. It usually attaches to the old scoby, but it's ok if they  separate. You may also see brown stringy bits floating beneath the  scoby, sediment collecting at the bottom, and bubbles collecting  around the scoby. This is all  normal and signs of healthy fermentation.After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. Step 6: Remove the Scoby. <PIC> Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. Step 7: Bottle the Finished Kombucha. <PIC> Measure  out your starter tea from this batch of kombucha and set it aside  for the next batch. Pour the fermented kombucha into bottles using  the small funnel, along with the ginger or raspberry juice (or  herbs,  fruit, other juice  you may want to use as flavouring). Step 8: Carbonate and Refrigerate the Finished Kombucha. Store  the bottled kombucha in the fridge and allow 3 days for the kombucha  to carbonate. You can consume your kombucha within a month. Step 9: Enjoy Your Kombucha. <PIC> Thanks for reading.We hope that this guide is helpful. For more info or any questions please write in the comments.See you soon! = )P.S. Special thanks to Paola!


Introduction: How to Eat Prickly Pear, A.k.a. Cactus Fruit, A.k.a. Tunas. <PIC> Prickly pears are delicious on the inside but vicious on the outside. Here's how to get past their prickly exterior and into their sweet, succulent soul.  You'll need kitchen tongs, a sharp knife, a fork, a cutting board, a big bowl, a plate, and a food mill.  You'll probably also want some tweezers or duct tape on hand to remove the inevitable hairy thorns that will get stuck in your skin despite your best efforts.  Step 1: Use Tongs to Get the Prickly Pears Off the Cactus. <PIC> The cactus itself is dangerous with its sharp needle-like thorns. But the fruits are really nasty, looking so coy and friendly with fuzzy dots on them. Those fuzzy dots are actually zillions of hair-like thorns that will sneak into your skin like shards of glass. Trust me, you don't want to touch them.  There are a few ways to get the fruits off the cactus. You could wear thick gardening gloves, but the problem with that is that your gloves will then be covered with insidious hair-thorns that will attack you next time you touch them. I opt to use kitchen tongs that keep me at a safe distance and can be washed clean without ever touching my skin.  Grab a prickly pear in the tongs and gently twist it off the cactus. Ripe ones are more red and will easily release from the tree. I gather a bunch of fruits in a large bowl and run the whole thing under water before the next step. 10 good size fruits will yield about a liter of juice. Step 2: Carve the Prickly Pear. <PIC> Using the tongs, place a prickly pear on your cutting board and cut off each end with a sharp knife. Then cut a seam about 1/4" deep from end to end.  Be careful to use the tongs or fork the whole time - never touch the skin of a prickly pear!  Step 3: Peel the Skin. <PIC> Using a fork to hold the fruit steady, gently peel the skin away from the fruit with the knife. If the fruit is really ripe, the skin will easily fall away with just some gentle nudging. Once the skin is peeled from both sides, you can safely grasp the fruit to pull it off the bottom without touching the skin. Place the fruit on a clean plate. Use your fork to move the discarded skin aside. Repeat with all your fruits.  Another reminder to not touch the skin. Seriously.  Step 4: Remove the Seeds. <PIC> You probably think you're home free now, right? Ha! Our demonic cactus fruits have another surprise in store to prevent you from enjoying their deliciousness. Packed within the fruit are zillions of hard little seeds. You can't just eat around them - it's like trying to suck through a mouth full of gravel. You'll have to separate the seeds from the pulp.  There are a few ways to do this. The best way I've found is to use a simple food mill. This handy, old fashioned, mechanical device isn't used much nowadays, except by people who make their own baby food. So, if you've had a baby, or if you're just into antiquated equipment, dig out your food mill and put it to good use.  Chunk up your pile of cactus fruit and run it through the food mill. In no time flat, you'll have a bowl full of delicious pulpy juice.  Step 5: Enjoy!. <PIC> You've done it! You've successfully removed the cactus fruit from its prickly attack exterior and pried its sweet flesh away from the insidious seeds. Thorn-free and not at all seedy, you have something close to ambrosia. You can enjoy the fruits of your labor as a tasty juice, or as an ingredient in a delicious margarita, or to make into candy. Yum! (And now you might want to do a search on how to remove cactus thorns. Because, despite your best efforts, you got some in your skin, didn't you.)


Introduction: Iced Coffee Frappe. <PIC> In this instructable I'll show you how to make an iced coffee frappe at a fraction of the cost to buy one at coffee shops. Step 1: Ingredients. <PIC>
          You will need:    Cup of black coffee with sugar (how much you want, I used 2 spoons)     Cup of milk     Ice cube tray     Blender  Step 2: Coffee Ice Cubes. <PIC> Take your ice cube tray and pour the coffee in and put in the freezer till frozen. Step 3: Blend. <PIC> Use your frozen coffee ice cubes and put them in the blender with the cup of milk, then blend it all until its the right consistency. Step 4: Enjoy!. <PIC> Serve and enjoy you can also add chocolate sprinkles, whipped cream etc, so go mad!


Introduction: Vegan Jam Tart. <PIC> What a better way to accompany your tea or coffee in autumn than a yummy vegan jam tart?!?I am sorry I don't have step by step instructions but this is really simple to make! To have a nice look you can cut your laces with a pizza or ravioli cutter. I advice you make quite thin cords and a thicker base. Ingredients:400gr flour of your choice 100gr vegan butter 300gr jam of your choice (I used cherry jam in the first tart, and fig jam in the second one)3-4 tablespoons water 1 cup soy milk 2 tsp baking powder  5-6 tablespoons raw sugar Cinnamon, nutmeg, lemon zestMix dry ingredients Melt the butter and stir sugar Mix the butter with flour and knead with hands until all the butter is totally combined Add the soy milk and knead to make a smooth dough and divide 1/4 for laces Dilute the jam in a small saucepan over low heat with water Spread 3/4 of dough on a baking sheet with baking paper and put the jam Cut the cords and align to the pan Bake at 180 ° C for 30 minutes Step 1: Egg Replacement . <PIC> This is a guide I find in the Internet I use often to find a vegan egg replacement for sweet recipes. Hope this will help you if in doubt!


Introduction: Michelle's Super Soft Gingerbread Cookies. <PIC> As a little girl, one of my favorite things about the holidays was making gingerbread houses with my mother. My mom's gingerbread was thick and spicy, and I couldn't wait to build my house just so I could tear it apart and eat it.
These cookies were born out of those memories. Instead of the rigid cookies that edible-house building requires, these cookies are soft and chewy. They're also heavy on the spices, with lots of rich molases, cinnamon, and - of course - GINGER! I think they're perfect for the winter, and go great with a nice mug of spiked apple cider.  Step 1: Step 1: Get Ready. <PIC> First, Preheat oven to 350 degrees F (175 degrees C), and line a cookie sheet with parchment paper.
Then, gather your ingredients:
   * 3 cups flour (I prefer unbleached, "all-purpouse" flour for this recipe.)
   * 4 teaspoons ground ginger
   * 2 teaspoons ground cinnamon
   * 1 teaspoon ground cloves
   * 1 teaspoon baking soda
   * 1/4 teaspoon ground nutmeg
   * 1/4 teaspoon salt
   * 3/4 cup margarine
   * 1/2 cup  brown sugar
   * 1/2 cup white sugar
   * 1 egg
   * 1 tablespoon apple cider (OR orange juice)
   * 3/4 cup molasses (Use the full flavor, or even the "Robust" - if you can handle it!)
   * small pile (a few tablespoons) white sugar in a shallow dish Step 2: Step 2: Prepare Your Dry Ingredients. <PIC> Sift together the flour, ginger, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. (If you don't have a fancy flour sifter - feel free to use a fine mesh strainer!) Stir with a fork to combine well. Step 3: Step 3: Prepare Your Wet Ingredients. <PIC> Using an electric mixer, beat the margarine, butter, brown sugar, and white sugar on high until light and fluffy. Next, beat in the egg,  apple cider (or OJ), and molasses. Beat everything by hand or with the mixer until it's smooth and mixed well. Step 4: Step 4: Mix the Dough. <PIC> Gradually stir the wet ingredients into the dry mixture, and finally, blend everything fully. The dough will be very sticky!
At this point, If you have time, I'd highly recommend covering the bowl and sticking it in the fridge for 30 minutes. This will make the dough firmer and much easier to handle.
If you don't have time, you could use two spoons to make dough balls - I usually end up abandoning this process and just diving right in with my (well-washed) hands! Step 5: Step 5: Prepare to Bake. <PIC> Shape dough into walnut sized balls, and plop the dough balls 2 inches apart onto your cookie sheet.
Next, wet the flat bottom of a glass, and dip the bottom into the dish with extra sugar.
Use this sugar-coated surface to flatten the cookies to about 1/2 inch thick. (Don't skip this step - the cookies won't flatten on their own!) Step 6: Step 6: Bake, and Enjoy!. <PIC> Bake for 10-12 minutes. Cookies are done when the middle of the cookie is no longer shiny and wet-looking, the cookie center resists your fingerprint, and when your whole kitchen smells like warm, spicy goodness. (Depending on your oven, you may have to bake a little longer.)
Let the cookies cool for a few minutes and then transfer them off of the cookie tray onto another surface to cool. (Don't overlap the cookies as they cool - they will stick together!) Once cool, you can store the cookies in an airtight container with a piece of parchment in between - that is, IF you have any left over! Step 7: Step 7: BONUS ROUND. <PIC> If you want a REAL treat, and you have some ice cream in your freezer, make ice cream sandwiches! I made mine with some home-made Cinnamon Ice Cream, and it was a real winner!
Simply let the ice cream soften a little bit, then slather a few spoonfuls on a cookie.
Place a similarly-sized cookie on top, and wrap tightly with plastic wrap. Smush a little bit to distribute the ice cream fully and freeze for a few hours. It's the perfect winter treat to enjoy next to the fireplace!


Introduction: Texas Jalapeno Poppers. <PIC> These are always a standard part of every BBQ my family has here in West Texas and are very easy and quick to make as you fire up the grill. Step 1: Ingredients and Tools. <PIC> We made 24 Jalapeno Poppers with these ingredients- 12 Jalapenos- a pack of your favorite bacon - 8oz pack of cream cheese (we ended up only using around 4oz, more for later!)- Cheddar CheeseTools- A sharp knife- A spoon- Toothpicks- A sink full of water- Lighter fluid and Charcoal Step 2: Prepping the Jalapenos. <PIC> This is probably the only semi-dangerous part depending on what you consider dangerous and how much beer has already been consumed at your BBQ and on that note let's begin! You want to be careful if your like me if you cut these while holding them in your hand, because no one likes getting spicy jalapeno seeds rubbed on a fresh cut.- Throw your jalapenos in the sink filled with water (deep enough to cut the jalapenos under the water level)this helps combat any tear inducing fumes from reaching your eyes if you've pick particularly spicy peppers.- Slice the tops of the jalapenos off and then cut them in half from top to bottom revealing all of the seeds.- Grab your trusty spoon and scrap the seeds out.- Repeat until all the jalapenos are processed, set the jalapenos to the side and fish out the insides to throw away from the sink.- Be sure to wash your hands afterwards before you accidentally touch your eyes and start regretting that life decision through a stream of tears for the next thirty minutes. Step 3: Filling the Poppers. <PIC> This step is one of the messiest ones, so if your fancy wear some gloves.- Grab your trusty spoon and go to town on that block of cream cheese by filling each cavity of the jalapenos one by one.- Leave some extra space on half of them to add cheddar cheese if you like it like that.Also this step is one of the shorter ones so go on to the next! Step 4: Wrapped in a Blanket of Bacon. <PIC> Set aside your trusty spoon and grab that sharp knife-Slice the bacon in half-wrap at least once around each pepper and set on a platter to take out to the grill-some of the bigger peppers will "need" two slices of bacon to fully cover the cheese Step 5: Skewer'em!. <PIC> - Take your box of toothpicks and skewer each pepper at least twice to secure the bacon from unraveling from cooking(in the pictures I only used one toothpick per pepper and regretted it when I was cooking them later on, learn from my mistakes!)Now is a great time to clean off the raw bacon and spicy pepper mess that was on the counter! Step 6: Fire Up and Grill On. <PIC> Go outside and fire up a grill. We ended up using the apartment grills because I don't own one and I have a friend who lives there.-Set your charcoal in a pyramid shape, dose it with lighter fluid and let it soak in for a bit-Ignite it and let the grill heat up for a few minutes (have a soda or adult beverage if you're of age)- Put all the poppers on a let them cook until the pepper's skin is blistering and a bacon is cooked to your satisfaction while turning them every so often, cook time ~15 minutes depending on how hot your fire is and how close your poppers are to it.- Take your Texas Jalapeno Poppers off the grill and eat as soon as possible before they are all gone!


Introduction: Epic Nutella Bites. <PIC> Nutella. A chocolate - hazelnut spread. Straight from heaven. Who doesn't like it?In this instructable, I will show you how to make these delicious Nutella bites. They are one inch buns filled with Nutella. This recipe is very easy to make yet very hard to resist eating once done. This recipe will made 20 bites, but they will be finished in a few days. Guaranteed. I made these today and all of my family members have had two. We have only 12 left over... and probably 0 by the end of the day tomorrow. Now my recipe for dough comes from this instructable: https://www.instructables.com/id/How-to-Make-Amazin...I simply halved most of the ingredients because I was unsure how these would turn out. If you want to have more of these, I highly suggest checking the above link out to make the original dough recipe, which should yield about 50 bites. Now on with the making :D Step 1: Setting Up. <PIC> First off, you will need a clean and empty work surface. Next, collect the following ingredients and keep them aside for when they are used:1  1/3 cups all purpose flour.1/8 cup granulated white sugar1 tbsp butter1 egg1 9 gram package instant yeast (although half a package works too) 1/4 cup water1/8 cup milk1/2 tsp saltNutella for fillingWhipped cream (optional but recommended)a few spoons (about 3 tbsp) of all purpose flour to use while kneading (Optional but helpful)non - stick spray (Optional but helpful)Tip: While cutting a standard size stick of butter, 1 tbsp is about a 1 cm section. Some packages also have the markings on the label itself though.  Step 2: Proofing the Yeast. <PIC> In a small microwave safe bowl, mix together the water, milk, and half a packet of yeast. You can use 1 packet if you want, but I don't think that would make a difference considering the original recipe itself used 1 packet. Next, microwave it until it is warm (110 degrees F). It should not be steaming or hot to touch because it can kill the yeast....speaking of which, add in the yeast and mix together with a fork. Set it aside for 10 minutes to get it going. This is called "Proofing the Yeast".In the meantime, we can do the next step.  Step 3: Mixing Flour. <PIC> This step is quick and simple, and is only to prevent lumps in the flour.In a separate bowl, SLOWLY whisk together the all purpose flour and the salt. If you mix too fast, it will all go into the air. Now if you want a softer type of bread, reserve two to three tablespoons of this flour to use later while kneading. I suggest that you do this. If you want, however, you can also just use a few tablespoons of flour as required later on.  Step 4: Sugar, Butter, Eggs. <PIC> Add in the sugar to the yeast mixture, which by the way should have foamed up a bit by now. If it hasn't shown any change, you should probably start that part over. Now in a microwave safe container, melt the butter. Don't microwave until it is melted because this can cause splatter. Instead, melt about 3/4 of the butter and swirl around the rest in the bowl until  is is melted too.Then, add that into the yeast mix. Lastly, crack one large egg and stir it in well.  Step 5: Mix and Knead Dough. <PIC> Mix the yeast mix and the flour together with a whisk, and once it starts to get sticky, use your hand to transfer it to a clean surface. You will now have to knead the dough which will take about 10 minutes. Simply flatten it out, fold in half, turn halfway, and repeat. Now this dough is very sticky and it is helpful to add in a small amount of flour to lessen the stickiness. If you are experienced, you don't have to add in flour, but I just found it helpful. Step 6: Let Rise. <PIC> Now, you have to cover it with a damp cloth and let it sit for an hour to rise. Yeast also works well when warm so I placed my bowl of dough in a large bowl of hot water, which I changed out periodically. When the size of the dough has doubled, it is time to start making the Nutella Bites. Tip: If you forgot to cover with a damp cloth and it dried out at the top, just wet the top, wait a few minutes, then take out the dough and knead a bit.  Step 7: NUTELLA!!!. <PIC> Once your dough has risen, take it out and knead it into a ball. Next, separate the dough into 20, 1-inch balls. It helps to have non stick spray coated on you hands at this point so it doesn't stick to your hand while rolling it up. Next, use your palm or any flat bottomed glass (with non stick spray) to flatten the dough out. Using your thumb, made a small indent in the center of each ball and spoon in a small portion of Nutella. There is no exact quantity you need to put, but feel free to put in as much as you think you will be able to roll up inside the dough. I recommend spooning in about 1 tsp per indent. Tip: To prevent the dough from drying out on the top, use a basting brush to wet the tops with water and then begin spooning in the Nutella.  Step 8: Rolling It Up. <PIC> To roll it up, pinch two opposite ends over the Nutella, and repeat with the remaining edges. Then smoothen the edges by twisting or pinching more. Lastly, roll it up into a ball again, and set aside on a greased baking pan. You will get the hang of it by the fifth ball or so. Just make sure you don't leave any space for Nutella to ooze out during baking. While you are doing this, you may also want to preheat you oven to 350 degrees F.  Step 9: Baking. <PIC> Bake these at 350 degrees F until the tops are a light golden brown. During this time however, you will need to apply a thin coating of oil to the tops to prevent them from drying out and cracking. I did this 3 times over a spam of 30 minutes until they were done. It helps to use a basting brush to apply the oil. I used regular vegetable oil. The second picture shows them done. Step 10: Savor and Enjoy. <PIC> To top it off, use some whipped cream and eat immediately. It also goes well with Vanilla (or any other flavor) of ice-cream. These are best enjoyed while freshly baked, but they can be stored after cooling in a air tight container at room temperature. I don not know how long they will last however because we finished them so fast :PTo reheat them, you can place them in a warmed oven for a few minutes. I do not know what will happen if you put it in the microwave because I feared they would explode or become soggy. Best bet is still an oven. You can also have it room temperature, and the whipped cream won't melt off as quickly. If you have enjoyed this instructable, please leave behind a like, comment, and be sure to vote for this instructable in the snacks contests!


Introduction: Summer Grilled Chicken (Ayam Bakar). <PIC> Summer is here (well almost), time to fire up the BBQ! Step 1: Ingredients and Method. <PIC> 1.5 kg chicken pieces5 dried kafir lime leaves, crushedenough Dutch sweet soy sauce, brand is Conimex (available online or major grocery stores) - measurement is enough to cover the chicken1 tsp garlic powder1/2 tbsp Masako powder (chicken seasoning available online or Asian stores - you can subs with Hungarian Vegeta seasoning or Royco brand, chicken flavored Or just salt and pepper, to taste)1/2 tsp turmeric powder1/2 tbsp ground corianderMix all ingredients in a bowl then marinade chicken pieces for 2 H at leastFire up your BBQ and grill until well doneEnjoy :)


Introduction: The Very Best Butterscotch. <PIC> Listen up soldiers.
We're about to tackle one of the easiest, quickest and most delicious recipes of all time.
Read on for more intel... Step 1: Ingredients and Equipment. <PIC> You will need:
25g (1oz) Butter
25g (1oz) Castor Sugar
25g (1oz) Golden Syrup
600ml (1pt) Milk
75ml (3 fl oz) Natural Yoghurt
Medium to Large Saucepan
Large Jug
Measuring Jug
Whisk
Scales
Cling Film Step 2: Saucepan Stuff. <PIC> First, put the saucepan on the scales and tare it (make the scales go to zero). Now, put in the 25g butter, sugar and golden syrup. Your scales should say 75g or if you have even numbered scales, make it 76g.
Put this over a low heat on your stove-top. Keep stirring until the butter has melted and the sugar has dissolved. This should take around 10 minutes. When this is done, shut off the stove.
Add 100ml's or so of milk (doesn't really matter how much but a small amount). Now transfer everything in the saucepan into the jug. Step 3: Jug Stuff. <PIC> Add a but more of the milk and all of the yoghurt into the jug. Whisk it all together. Add the rest of the milk and whisk that in aswell.
The Concoction is complete.
Cover the top with cling film and chill in the fridge before serving.


Introduction: Mario, Mushroom, Goomba, and Tube Cakes. <PIC> Do you have a child who's favorite video game character is Mario and wanted a cake shaped like Mario and the objects from the game. Now you can give him or her this with out having to hire a big pastry company and pay alot of money. You can use this instructable to make this cake but it can take a while to amke mine was made over 3-4 days so plan to have nothing else to do. Step 1: Materials. <PIC> What you will need for this project is:
	Cake(you will need to make two different batches so have double these ingredients):
	12 oz butter
	175g/6oz butter, at room temperature
	175g/6oz caster sugar( or subsitute by putting sugar in a coffee grinder as I did)
	3 eggs
	250g/9oz self-raising flour(or subsitute with 1 cup of flour, 1 and a quarter teaspoon of baking powder, and an eighth of a teaspoon of salt)
	3-3 tbsp milk
	1 lemon, zest only(optional for flavor)
	Cooking Utensils:
	6 cupcake cupcake pan
	8 in. square pan
	4-5 mugs
	blender and beaters
	cooking spatula
	knives
	Pam
	oven mit
	medium sized bowl
	spoon
	frosting syringe w/ tips
	mesuring cupscoffee grinderflour sifter (not pictured)
	 Frosting:4 cups powdered sugar
	 5 tbs. crisco
	  2-3 tbs. milk
	food coloring Step 2: The Cake. <PIC> Get out your cake ingredients and a medium sized bowl. Pre-heat your oven to 180 celcius/350 farenheit. Cream the butter and sugar together in your bowl until it is pale and fluffy. When pale and fluffy, mix in eggs on at a time, beating it well between each, with the last egg mix in a tablespoon of flour untill, if held upside down, will slowely fall from the spatula. Put the mix into a 8"x8" pan and a muffin pan with 6 pits, then, bake it for 30 to 40 minuites on the mmiddle rack. Step 3: Shaping the Cakes. <PIC>  For the forming of mario I will be using the image provided, but you may use another picture. In order to form mario take the picture and place it on top of the 8"x8" cake use your knife to cut his form and he is fairly simple. Now moving onto the cupcakes. To make the tube you will need 2 cupcakes with the first cut so that it is shaped like a small cilinder, about 2/3 its normal hight. With the second cut so that the top is flat but the bottom is like a cillender. For the mishroom you will need 2 cupcakes. with the fist cut to about 2/3 it's hight using the bottom. Then with the second cut so that is is shaped almost like a large dome. Last but not least, the gooba. With the goomba you will only need 1 cupcake. Cut on the bottom so that it has a small oval near the center. Now we will move on to the frosting. Step 4: Frosting the Cakes. <PIC> Mix your frosting and put some in different cups to make red, blue, yellow, and green.When you need brown you willl just need to mix these color together to make black add black food coloring to the brown frosting. To frost the cakes cover Mario with white frosting first then put each color in the piping tube and draw as needed.  Frost the pipe entirely with green leaving a small hole in the top for black.  It works well to pipe a line all the way around and then smooth with a knife.  Frost the bottom of the mushroom with white, draw 2 black lines.  Frost the top with red then put 5 white dots.  Frost the goomba with brown and then put black eyes and mouth.


Introduction: Apple Roses. <PIC> Apple roses are a pretty apple pastry that require a bit to time and effort, but no specialized skills. If you can use basic kitchen tools, you can make these beautiful desserts!To begin, you'll need the following supplies:4 red apples (red delicious have a beautiful skin for this project, but any red apple will do)1 lemon (or 2-4 tbsp of lemon juice)Apricot preservesFrozen pastry puff dough (like Pillsbury)CinnamonYou'll also need the following tools:A large microwave-safe bowlA sharp knifeA small bowlA microwaveA muffin tin Step 1: Prepare the Apples. Begin by cutting the apples into VERY thin slices. If you have a mandoline, that can be helpful, but not necessary. You want your apple slices to be 1/8 of an inch or less - the thinner they are, the easier it is to roll them up later!After cutting your apples, place them in a large, microwave safe bowl. Add warm water to just cover the apples, and add the lemon juice to the water. Swish the mixture around to mix the lemon juice in (this keeps the apples from browning).Microwave the apples for 3 minutes on high. This will soften the apples to make them workable. Afterwards, drain the water from the bowl. Step 2: Prepare Your "glue". The apricot preserves are going to help hold your apples in place. In order to make the preserves easier to work with, combine 3 tbsp apricot preserves with 2 tbsp of water. Mix gently, then microwave for 1 minute and stir. It should be a thin consistency that's easily spreadable. Step 3: Prepare the Dough Strips. <PIC> Unfold the sheet of pastry dough. Stretch it out  - I recommend use a rolling pin for this, but it's not necessary.Cut each sheet into 6 thin strips short-ways (as shown in the picture). Step 4: Assembling the Roses. On each strip, spread some of the apricot preserve mixture in a thin coat along the entire length of the strip.Place apple slices along one edge of the strip of dough, with the curved edge hanging over the long edge . You should overlap the apple slices with each other. Sprinkle the apples with cinnamon.Fold the empty side of the dough long-ways over the apple slices. Starting at one end of the strip, roll the dough into a spiral (like rolling up a sleeping bag).Place the newly formed rose in a muffin tin.Repeat for each of the 11 other strips of dough. Step 5: Finishing Touch. Bake the roses at 375 degrees for 40-45 minutes. Serve and enjoy!


Introduction: Fruity Chocolate Bark. I've been wanting to make my own chocolate bark for a while but I wasn't sure what to do. I've also been wanting to make something with freeze dried fruit, but didn't know what to do with that either. The other day I saw wold630's Pop Rocks Chocolate Bark and decided to combine the two ingredients! Step 1: Supplies. You can change these up as much as you want to suit your tastes.Ingredients:12oz  Chocolate~ 1 1/2 chunks  Almond Bark or white chocolate Orange Extract Freeze Dried Fruit* - I used about 1/4 cup of each (~1 cup total) but I would actually suggest maybe even using more. It didn't seem like as much when I cut it up, so more might be better. I used the following, but use whatever you want. RaspberriesStrawberriesBlueberries Mango - I only used this for color, I would probably leave it out if I did this againSupplies: Parchment Paper / or /  Wax Paper / or /  Nonstick Baking SheetPan - it's just handy to have something to put your parchment paper on so you don't mess up the bark if you have to move it around Microwave safe containersSpatula of sorts*Using just strawberries or strawberries and raspberries would be good for Valentine's Day Chocolate Bark. Step 2: Prepare Fruit. I decided to add raspberries, strawberries, blueberries, and mangos. While some of these were kind of small, I decided they weren't small enough (especially the mango which were in big strips). Cut down your fruit into smaller pieces so they sit nicer on your chocolate. Since the fruit is freeze dried, it is going to be a little crumbly. Just be careful when you cut but you can always throw the crumbles on the chocolate too. Step 3: Melt Chocolate and Assemble Bark. Get your wax paper out and ready before you start so you are ready when the chocolate is melted.You need to melt the chocolate to make the bark. Put it in a microwave-safe container, and microwave in 30-second increments. Make sure you stir between putting in the microwave as it will be melted and not always look like it. I started with my base chocolate and then threw in my almond bark after.Spread the chocolate on your wax paper so it is fairly even. Don't make it too thin or it will be too weak.Once my almond bark was melted, I mixed in some orange extract. Since this is going on top of your base chocolate, you can be generous with the flavor as it won't be your main flavor. I'd say I must have put in a teaspoon or two. Adding the extract changed the consistency of my almond bark, so I couldn't drizzle it like I wanted, instead I smeared it carefully on my base chocolate with the back of my spoon.Once all the chocolate is on, drizzle on your fruit. You want to do this before the chocolate hardens. Gently push it down after you put it on so it stays in the chocolate. Feel free to put on more fruit than I have. I felt like once it was broken up into pieces, it didn't seem like as much. Step 4: Let the Bark Harden. You need to let the bark harden before you can break or cut it up. I gave it about, eh, five hours and it still wasn't totally hard, but you could touch it at this point. If you can, give it more time. I started by breaking it, but didn't like how it broke, so I cut mine into piecesI took a lot of pictures, so you have to look at them!


Introduction: Spicy Veg Balls in Hot Garlic Sauce. <PIC> In India, Indo-Chinese cuisine is extremely popular. Indo- Chinese or Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. This is one very popular Indo-Chinese dish prepared in India. I hope you like it.Also I was not able to create a photo collage as my Picasa was not working and also after trying various other online tools, I just  uploaded the photos one after the other in the instructions. I apologize  and please please advice me on which tool I can use in future to create  and upload collages easily. Step 1: Ingredients for Veg Balls. <PIC> 1 cup cabbage finely chopped 1 cup cauliflower finely chopped 1/2 cup grated carrots 1/4 cup refined flour 2 tbsp cornflour 1 tbsp soy sauce 1 Thai green chili (1 used only one because Thai green chili is extremely spicy) 1 tbsp garlic grated Salt & pepper to taste 1 tbsp Olive oil Oil to fry  Step 2: Instructions to Prepare Veg Balls. <PIC> Chop all veggies very fine In a bowl add  cabbage, cauliflower, carrots,  garlic, green chili, soy sauce, olive oil, flour,  cornflour,  Salt & pepper to taste.Do not add water as the vegetables will leave some water which is enough to prepare the balls. In a pan heat some oil and start making the balls and fry them into the oil till they turn  golden brown. Keep aside Step 3: Ingredients for the Hot Garlic Sauce. <PIC> 2 tbsp chopped garlic 1 chopped chilli (1 used only one because Thai green chili is extremely spicy)2 tbsp soya sauce 2 cups water 1 tbsp cornflour 1 medium Green Pepper 1 spring onion bulb Salt pepper to taste Spring greens for garnish1 tbsp Olive oil Step 4: Steps to Prepare the Sauce. <PIC> In a wide pan heat olive oil , add  garlic, chopped  chili,  green onion, green bell pepper, salt, black  pepper ,soy sauce, water and let it come to a boil To thicken the sauce, in a separate bowl mix together corn flour  and water and add to the boiling sauceOnce the sauce becomes thick, remove from flame and just before serving add the veg balls to the sauce and serve hot with fried rice :)


Introduction: Fresh Fruit Notter Freezer Pops. <PIC> So it is that fresh fruit time of year.  Your fruit tree has just bestowed on you the bounty of Happyness, 40+ pounds of fruit.  You have canned and made plum jelly, plum orange jelly, plum chutney, plum cherry jelly, plum perserves, plum BBQ sauce and still have 10+ pounds of ripe fruit left.  Well now is the time to add one more to the list and make Pump Notter Freezer Pops. Things you will need Freezer bags (I used quart bags but your choice for what to use) Heat sealer Fresh Fruit Funnel Step 1: Prepare Your Fruit Puree. Time to prepare your fruit puree. One recipe: 6 Cups of Plums 1 over ripe banana Place ingredients in a food processor and chop it all up. Sweeten to your taste but if you are using ripe fruit you should not need anything. Step 2: Create Your Pop Bags. <PIC> Using your heat sealer create the pop holders to the size you like.  Make sure that you create a gap between pops so you can cut them apart! Step 3: . <PIC> Add your funnel, fill and seal!  Dont forget to wash the excess out.


Introduction: Finishing Wild Rice. <PIC> We start with green wild rice which was harvested in northern Minnesota on the Leech Lake Indian reservation. Step 1: Air Dry. <PIC> First you spread the green rice out on a tarp on the garage floor for about a week and moving it around with a rake to just let what moisture you can dry off. Step 2: Preparing to Parch. <PIC> You first dig a long shallow trench with a lip one side. Then you lay a pipe across the trench. You make the trench deep enough so you can build a small fire underneath it and lay number three washtubs across from the little side of the trench to the pipe. This process dries the remaining moisture out of the wild rice Step 3: The Fire. <PIC> This is getting the fire going what you're really looking for is a bed of calls with small amount of flame. Step 4: Parching. <PIC> These are the tools you use to parch wild rice Step 5: We Are Beginning to Parch. <PIC> As you stand there in the smoke of the fire because it always follows you. You start slowly turning the rice with the canoe paddle so it doesn't burn in the washtub. You then pick out the large pieces of broken rice stock and throw that stuff in the fire. Then you slowly increase your speed the dryer the rice gets the faster you have to move your paddle saw the rice again does not burn. This process turns The rice from green to a golden brown or golden color that's when you know that it's done on the fire. Step 6: Cooling the Rice Off. <PIC> I just made a frame of 2 x 4 and then tact screening onto it. This sets up on a set of sawhorses so the air can rotate from the bottom up and cool it off a little bit before the thrashing process Step 7: Thrashing. <PIC> This step is how you remove the hull from the rice so you can get to the finished product. This is a homemade thrashing machine with a 35 gallon drum on it and an electric motor to turn a shaft that has three beater bars on it. You put The rice in that you just finished parching and run it for about 15 minutes and then check up to see how it's doing.  Step 8: Fanning Mill. <PIC> This is a turn-of-the-century handcrank Fanning mill. You pour the thrashed rice into the top and turn the crank which makes the rice go down through several screen starting with a large screen and getting smaller in size. There is a fan that is in the bottom of the machine that blows the rice chaff off and comes out as finished product.  Step 9: About the Rice. <PIC> We've been doing this process as long as I can remember and I'm 60. The difference between store-bought and Hand harvested wild rice is we leave a little moisture in the grain of rice itself. This lets you pop it in hot oil kind a like popcorn. It is also excellent in soupsand hot dishes.


Introduction: Asian/Mexican Salmon Taquitos. <PIC> Tiny Morsels of Salmon Taquitos are great for a savory bite smothered in Asian sauce and are ready in minutes.Nutritious and a filling snack for hungry mouths and gluten free!This is made in 1 skillet and is quicker than many desserts! Step 1: Ingredients & Prep. <PIC> Prep:2 lbs of salmon, cubed1 tbsp. black bean sauce1/2 yellow pepper, sliced1 small onion sliced1 tbsp. of sriracha sauce1 tbsp. EVOO5-8, 4" corn tortillas, warmedshredded lettuceblack sesame seedsCooking:Mix the black bean sauce and hot sauce into the salmon.In a preheated skillet add oil, peppers and onionsSauté until softened; approx. 5 min. on med. high heatMove the veggies over and make a spot to place the salmon chunks.Brown on all sides, cooking for approx. 8 min until cooked through.Assembly:Warm the tortillas.Add some lettuce, 2-3 pieces of salmon and sprinkle with sesame seeds to each warm tortilla.Roll tightly and use a wooden skewer to seal*Mine are larger for photography purposes.Enjoy with love!


Introduction: How I Made a Reduced-guilt GREEN SHAMROCK SHAKE!  I Made It at Techshop Detroit!. <PIC> http://www.techshop.ws
Nothing says "SPRING FORWARD!" quite like a smooth, chill, minty fresh glass of reduced-guilt shamrock shake.  This is an easy little treat that I was glad to share with the crew up here at  Techshop Detroit!  Step 1: Collect Your Ingredients!. <PIC> Things you will need:
a Blender or decent hand-mixer.
1 container reduced fat vanilla frozen yogurt
1/2 gallon fat free skim milk
mint extract
green food coloring
glasses Step 2: . <PIC> combine:
2  huge scoops of yougurt
2/12 cups milk (more or less depending on desired thickness)
4-5 drops green food coloring
1/2 tsp mint extract
BLEND UNTIL SMOOTH! Step 3: . <PIC> Pour into a glass and enjoy!  Optional:  fat free whipped topping and a cherry)


Introduction: Homemade SPAM With Kombu Misubi . I have early memories of Saturday morning breakfasts of SPAM. Salty, meaty, fried and curled up around the edges. I liked it then, but years later, out in the wilderness, I tried again and almost choked at the salt content. It drowned out any flavor the meat particles once had and made me thirsty for an entire day. Still, I couldn’t help but appreciate the survivalist capacity of SPAM and that iconic can-well traveled, dust covered, nostalgic, and dinged in ways that suggest a storied past. Years later, I was in a gas station in Hawaii and very hungry. Under the heat lamp were the usual choices-hot dogs, burritos, and then SPAM, served over sushi rice and with a sliver of seaweed holding it together. I had heard about this this East- -meets-tinned-meat staple known as masubi. It seemed like the safest choice of the light bulb- cooked buffet. It had a sweet teriyaki sauce that balanced out the salt, and despite my biases, I enjoyed it.  SPAM utilizes pork trim that normally goes to waste, so it was an early adaptor in our growing awareness about food waste. I set out to make my own SPAM, with less salt, but still using parts of the animal that are normally wasted. So I made one out of pig trotters, and a salmon SPAM from collars, bellies and tails. Step 1: Buy Pig Trotters. This is not as easy as one might think. Using trotters for SPAM was first suggested to me by a butcher at the Ferry Plaza Market. However, the butcher told me they were out, as all the chefs wanted them. I felt a little smug. I was out there sourcing alongside top chefs in San Francisco. When I was finally able to get some, the butcher advised me: “Just cook them for a good, long time until the meat falls from the two bones going through the hooves.” Step 2: Slow Cook Pig Trotters. Put them in a big stock pot on low heat.  I added some salt- (if you can get ahold of Morton’s Meat Curing salt, that will make it more pink, like original SPAM), bay leaves, paprika, salt & pepper. I let the pig hooves simmer for about 4 hours. I was expecting the bones to slip out, leaving a pork belly-like mass behind. Step 3: Make a Mess. When I took one out, the bones didn’t slide off fatty, meaty flesh. So I worked out the two biggest bones, that were encased in thick skin. Even when I had them removed, still, no meaty reward, just more bones that resembled toes. Yes, pig toes, with gristle and bones and padding. I was out of my league. This was a skill learned from hard knocks during the Depression or by chefs working their magic. I didn’t know what I was doing-besides making a huge, greasy mess. I put it into a Cuisinart and blended it. The more it blended, the more I realized that I didn’t ever want to eat this. I certainly didn’t want to give the fatty, gnarly, thick skin ground into a paste to other people. (A hand cranked meat grinder would work better). So I compromised and ran out and bought humanely raised, local, organic ground pork and mixed it 1:1 with the trotter gurry. Step 4: Mix With Ground Pork, Shape and Freeze.  Next, I mixed the trotters with ground pork. I also added some sage leaves, pepper and about a tablespoon of chili flakes. I divided it into half and packed each into plastic bag, and then put into a bread pan. I then placed these into the freezer so that it’s frozen into shape. Step 5: Slow Cook in Sous Vide or in Oven Double Broiler. I cooked this in a Sous Vide machine for four hours. This might be the only reason people aren’t breaking their teeth on the boney-bits. However, you can also use a good meat grinder, and then DIY Sous Vide it by filling a baking pan with water and then placing the SPAM inside to bake at a low heat. (See salmon SPAM Instructable for doing this). I’ve also heard that you can use a dishwasher to Sous Vide, but that’s an entirely different Instructable. Step 6: Let It Sit in Fridge Overnight. I put it in the fridge overnight, and the next day took it out for a look. It was the right shape, the hue almost pink, and the gelatin from the pig hooves seemed to bind it all together. There was a layer of fat congealed on the outside, but you just call that lardo and consider it a delicacy. Step 7: Slice and Cook It. Get oil or butter really hot, and flash fry it for 20 seconds on each side. Step 8: Make Masubi. For the masubi, make sushi rice. If you can’t find it, try Calrose medium grain. You can add a little saki and piece of kombu to the cooking rice if you’d like to flavor it a bit. When it’s done, put it into a bowl. If you have a sushi roller, use that to roll it into cylinders. If not, you can try to use some wax paper or your hands to make rolls of rice.Slice your SPAM and put it on the rice. I added a little seaweed sauce made with kombu, sesame oil, onions, shitake mushrooms, tamari, ginger, honey and red pepper flakes. Let it simmer for 45 minutes. When the sauce cools a little, puree it.  This stuff is good on everything. A more in-depth Instructable is coming on this. While this sauce was cooking, I put a few pieces of kombu in to soak up flavor and to soften. Step 9: Tie Up Masubi With Kombu. Take a few large pieces of kombu and cut them into thin slices. Use these to tie up the rice and SPAM. Step 10: Serve. Assemble and serve. Wait until people have already chewed and swallowed it before you tell them they are eating trotters.


Introduction: Chocolate Bacon Sandwich. <PIC> I never thought of such a glorious sandwich.  This has to be one of the best combinations out there!  This can be done in a pan just as easily as on the grill. Step 1: Watch This Video. Watch the full recipe on YouTube hereYou will need the following:MayoBaconDark ChocolateSourdough BreadFlake Sea Salt Step 2: Cook the Bacon. <PIC> Get the bacon pretty crispy and drain on paper towels.  Crumble the bacon, after it has cooled down. Step 3: Spread the Mayo. <PIC> Spread mayonnaise on 1 side of 2 pieces of sourdough bread.  Step 4: Build the Sandwich. <PIC> Placing the mayonnaise sides of the bread down, apply a layer of bacon on one side of the bread.  Add a layer of dark chocolate pieces on top of the bacon.Add another layer bacon on top of the chocolate.Finish by placing the other piece of bread on top, with the mayonnaise side facing up. Step 5: Cooking the Chocolate Bacon Sandwich. <PIC> Heat a pan or grill, along with a griddle press over medium heat.When the grill is up to temperature, put the sandwich on the grill and using the griddle press, press down firmly.Cook 3-4 minutes each side or until golden brown. Step 6: Finishing Touch. <PIC> Finish with a light sprinkling of flaky sea salt.This was about six servings.


Introduction: Making Super Delicious 'Gajar Ka Halva' [Carrot Pudding]!!. <PIC>
          Hello I'blers!
This is my first Instructable in the food section, and I am happy to begin with 'Gajar ka Halva'. I wouldn't be bragging if I say it is the most favorite dessert in India!!  And as a student living abroad, making home delicacies is a great way to celebrate festivals, cherish home memories and invite friends home for some fun..
I just made the halva last week and it turned out to be as good as Mom's recipe!
Also, for those who would want to try making some Indian dessert, there is nothing more easy and equally delicious than this! So read on and gear up for making some!
Just as we begin, for all those wondering what the name 'Gajar ka Halva' means, Gajar = Carrot (in Hindi) and Halva = common name given to a lotta Asian desserts.  And since there are many many different kinds of them, I may fail to characterize them compared to other desserts, but there's a Wiki Page for all those curious about the  Semantics !
Basically,  		As most Indian desserts are, this one is a pure Vegetarian dessert.
		It requires super simple and few ingredients [Carrots, Milk, Sugar, Creme, Butter.. yes thats it!]
		Needless to say, it is super delicious!
		All it needs is a lil lil patience.. but believe me, it is all worth the wait!!
So lets begin.  Step 1: What You Need. <PIC> As mentioned in the previous step, the ingredients are too few and very common to find at home.
You need :
1) Carrots                        [I had 1 kilo, which prepares enough halwa for 6 people]
2) Sugar                           [1 cup : about 250 gms]
3) Milk                               [about 3.5 cups : about 600ml]
4) Creme                         [1 cup ]
5) Butter                           [2 spoons]
6) Dry fruits for garnishing(almonds,Cashew nuts)   [optional]
* Magic Ingredient:     Ghee
The quantities are proportional to each other. [ I am an intuitive cook [haha ;)], I dont measure things in exact proportions. The approximations add the magic to the taste! :D
But when trying a new recipe, ofcourse it is good to have an idea of the proportions of the items required until you are good at making the dish of your own taste! ]
And now lets talk about The Magic Ingredient Ghee (there are replacements to it, so dont freak! :) )Ghee is highly reverent ingredient of the Indian household! It is the final product after many proceedings done on Milk! It is made at home and is similar to Butter, but not exactly the same. It is used in many culinary preparations (and has many other uses too). Fore more info, here's the link to a nice article on Wiki. (Someday, I may write an I'ble on preparing Ghee, if it ain't available yet)
If you do not live in India, use Butter  instead. Should work equally well.
No more stories, lets begin.  Step 2: Tools and Vessels Needed. <PIC> Generally, it is good to cook this dish in a pot of Aluminium.
Since the milk has to be boiled, it may get stuck at the bottom in case of other kinds of vessels.
I used two vessels of aluminium as I didn't have one huge vessel.
Apart from this, you would need a grating plate for grating the carrots. The bigger the plate, the faster u can grate. I didnt have the best plate right now.  Step 3: Preparation Step 1 : Grating. <PIC> Put on some nice music and start grating all the carrots.
Ofcourse, while grating,dont forget to eat one of the those. Nothing beats the nutrition of Raw Carrots! :D Step 4: Preparation Step 2: Gently Heat Carrots in Ghee/Butter. <PIC>
		Put the cooking Vessel on the stove at a low temperature.
		Add two spoons of Ghee/Butter and wait until it melts.
		After it has melted, put the grated carrots inside and mix gently.   Step 5: Preparation Step 3: Adding Milk & Creme. <PIC> Once the butter/Ghee and Carrot mixture is homogenous, its time to add Milk.
The general rule is to add enough milk to submerge the carrots.
After adding milk, stir the mixture well. Add Creme.
Keep the temperature low.
You may now cover the vessel with a plate, leaving some gap for the steam to escape.  Step 6: Preparation Step 4: Stir and Wait and Stir and Wait... <PIC> Well, you have to wait until all the milk has boiled off.
But in the meanwhile, you need to keep stirring every 20 minutes or so, so that the carrots dont settle at the bottom.
Remember to keep the temperature low all the time.  (No Haste! - is the secret to a great Halva! )
U can finish a lotta work in the meanwhile..  :)  Step 7: Preparation Step 5: Adding Sugar. <PIC> Once the Milk is almost invisible, it is time to add sugar.
Adding Sugar will make the mixture a little fluidy, so wait until the sugar liquid is invisible.. :)  Step 8: Preparation Step 6: Almost Done. <PIC> Once the sugar is mixed all well, and the mixture is a little denser, you are done!
I like to have almonds inside the dessert, so I added a few just at the end of the preparation.  Step 9: Done!. <PIC> After that, you can garnish the dish with some more Almond slices or Cashew Nut pieces.
Halva tastes best when hot!
So grab your dessert bowls and indulge into the delicacy!
Try it and I hope you would like it! :)
Happy D.I.Y.ing folks!
Ciao


Introduction: Make Onigiri. <PIC> in this instructable i will show you how to make an onigiri.  onigiri (rice ball) is a traditional japanese comfort food.  onigiris are very easy to make and are also healthy and delicious. Step 1: Ingredients. <PIC> rice (calrose)
1/4c. measuring cup
small pot with lid
rice paddle or wide flat spoon (not shown)
plastic wrap
seasoning(furikake or filling)*
* google onigiri fillings for a good list of popular and traditional onigiri fillings. Step 2: Prepare the Rice. <PIC> rice for onigiri must be prepared in a very specific way for the onigiri to turn out properly. the type of rice is also very important, you must use a japanese short or medium grain sticky rice.
measure 1/2c. of rice
lightly rinse rice a few times until water runs clear
drain, then add 3/4c. of cooking water
let rice sit for 30 min. to absorb some water Step 3: Cook the Rice. <PIC> cover your pot and turn heat to high until steam comes out of the lid and water is boiling
when the water is boiling turn heat to low and cook covered for 13 min. Step 4: Cooling Period. <PIC> after cooking on low for 13 min remove pot from heat and let it sit covered for 15 min.
DO NOT UNCOVER POT DURING COOKING OR DURING 15 MIN. COOLING PERIOD. Step 5: Make the Onigiri. <PIC> divide rice into thirds
place 1/3 on plastic wrap
form into a triangle
remove from plastic wrap
coat both sides in seasoning(to make a filled onigiri make a crater in the rice, insert filling and fold rice over the filling
enjoy!


Introduction: Garlic Amino Salt. <PIC> Taking a cue from Chalt, I decided that I should like to make an amino heavy salt. I have previously been led to believe that the flavor advantage of sea salt, particularly highly regarded sea salts such as sel gris, fleur de sel and varied other examples, is the mineral and amino content imparted by the brine from which it is collected. My intention in this case was to create a reduced salt with far-increased amino content, intended to be used in a similar way to soy sauce, but without the addition of liquid. I'm calling this salt "Garlic Amino Salt", as its ingredients are sea salt, alderwood smoked salt, black garlic powder and minced preserved garlic. Step 1: Initial Addition. <PIC> As this is a small-batch experimental recipe, I started by adding 250 mL of Spring Water to a medium saucepan over high heat. Once the water started boiling, I reduced the temperature to medium, and added 50g of an ordinary, mid-price Sea Salt. Step 2: Super-Saturation. <PIC> I then began attempting to super-saturate the solution with sea salt. After adding 25g more salt, I discovered that the solution was too thick, and added 100mL more water. The solution at that point seemed too thin. I then added 3g of smoked salt and 5g of sea salt, and started adding water in 15mL increments. After 5 such increments, I decided that the solution was appropriately dilute as to be supersaturated at boiling. I then added the black garlic and minced garlic, boiled for 2 minutes more, and poured the mixture through a plastic filter I purchased online into a 2.2qt Pyrex baking dish. It was then placed in an oven at 275F, as shown. Step 3: Precipitation/Drying. <PIC> I checked the solution at 15 minute intervals, observing the drying taking place from the outer rim of the dish inward, as illustrated in the following sequence. Note that significant precipitation happened in the first 15 minutes of the process. Step 4: Final Drying. <PIC> After 90 minutes of such, I found that the solution had dried into a loose cake. I removed the dish from the oven and stirred it using a silicon spatula. The resulting aggregate was semi-moist, with pockets of completely dry salt interspersed. I decided that the mixture could use more drying and placed it back in the oven for another 30 minutes. Step 5: Completion, Tasting. <PIC> At this time, I removed the salt from the oven and stirred it up once again. It had become dry throughout, excepting a few small, moist clusters that nonetheless crumbled between my fingers. Tasting the new salt, it was intensely savory, with a significant but far-reduced saltiness from the original sea salt. I think it would work well as a salt replacement at anywhere from 1:1 to 1:2.5, for any recipe that the cook wanted to make more savory and wouldn't mind including black garlic flavor. Step 6: Final Thoughts. I believe this recipe would be helped by the inclusion of a vacuum hood for the reduction of the salt, coupled with a significant reduction in drying temperature. When using a vacuum hood, however, I would double the black garlic content and remove all minced garlic. The inclusion of some (5g on the light side to 15g on the heavy side) dried roasted garlic would be preferable to minced garlic in this case.
This experiment had an unexpected but not altogether unwelcome side effect. On a first attempt, I accidentally added the garlic and black garlic early, and decided I should start over. Not wanting to waste perfectly good black garlic, I put the failed recipe in a Pyrex loaf dish in the oven, without filtering, and the garlic mixture reduced down to a thick paste. I intend to put it in a yet undetermined amount of olive or canola oil, and use the result as a cooking paste or condiment.
This instructable is based on a post made on my blog, which includes the experimental data I recorded during production of the salt.


Introduction: Bologna Wraps.. <PIC> This is one of those what do I have in the icebox to make to eat.  So good that I ate the first one before I could take a picture for the instructable. May seem like an odd sort of ingredients when you see the list, but it really makes sense.as we substitued peaches for tomatoes and the sweet potato for the avocado. (Could not find any good avocados at the store.)  Normally I might use cheddar cheese but substitued mozzarella instead as we already had an open package of it. So refreshing and so good is the bologna wrap!!
See also: https://www.instructables.com/id/Our-food-instructables/ Step 1: Ingredients:. Wraps:
1/2 - cup flour
1/4 - cup  water
1 - pinch of salt
1 - Teaspoon cooking oil/salad oil
1 - pinch baking soda
2 - pinches baking powder.
Filling:
Bologna
Shredded chedaar cheese (we used mozzarella cheese)
Boiled bell pepper.
Coleslaw (no dressing)
Peaches
Sweet potato
Onions
Garlic powder
Sour cream
oregano
Basil
Salt
Pepper Step 2: Wraps:. <PIC> IN a bowl mix the wrap ingredients (flour, water, and etc) until you get a ball of dough. if it looks too dry, just keep stirring as you do not need anymore liquid.
Spread out the dough into a circular shape to 1/8 inch or so. Whatever thickness you prefer.
Heat up a frying pan to about medium heat. (NO OIL)
Lay the flattened dough in the pan. Heat for a minute or so.
Flip the dough to the other side. you should see some brown marks. that is good.  Let the other side cook for another minute or so.
Turn the dough one last time ad let sit for half a minute..
Turn off heat and place the piadina in a cake pan.
Set aside for a minute whike you make the sauce.
Note: You could use store bought tortillas, but frankly the taste just is not for us. You can tell the difference. Step 3: Boiled Peppers. <PIC> Cut off the tops of the bell beppers.
Clean out the seeds and white innards.
Boil until tender, Step 4: Bologna Aka Baloney.. <PIC> Cut up some bologna rounds into at least 1/2 strips.
Too thin of strips will burn too easily.
Saute.till lightly brown.
Keep warm. Step 5: Fry Onions.. <PIC> Cur off ends of onion.
Peel of at least one outer layer.
Cut onion into chuncks.
Put oil in pan.
Fry onions till tender.
add a little salt after a minute or so.
Note: after the onions have softened they will cut like butter. Step 6: Peaches.. <PIC> Skin the peaches.
Slice in half
Remove pit
Cut into wedges. Step 7: Sweet Potato.. <PIC> Skin the sweet potatoes
Cut into bite size pieces
Boil till tender.
Mash the sweet potatoes. Step 8: Fix the Slaw/. <PIC> Mix the sour cream with the slaw.
Add the cheese and the spices.
Mix till cohesive Step 9: Put It All Together.. <PIC> Put ingredients in the center of tortilla.
    bologna, peaches sweetpotatos, onion, bell pepper and cole slaw mixture.
Fold up flap over the bottom of the ingredientss.
Fold over right 1/3 of tortilla toward the left
Fold over left 1/3 of tortilla toward the right
It should resemble a tube of food. Step 10: Serve.. <PIC> The package's deceiving. inside as you have the gently fried bologna, warm carmelized onions, cold peaches, tantilizing cole slaw (with the cheese, sour cream and spices), not to mention the sweet potato and sweet bell pepper. A symphony to your taste buds. Have a bite of what is in the secret package!


Introduction: One Lemon Lemonade . <PIC> This is the delicious simple lemonade you can make with limited ingredients almost anywhere.I love making this in a hot day when I don't have time to make a whole batch of lemonade. I hope you like it as much as I do! Step 1: . <PIC> Space for this very limited ingredients 1 cup of ice One lemon a cup ( I used a old jar) 2-3 tablespoons spoons of sugar to taste depending on how sour you like your lemonade  Step 2: . <PIC> First put your cup of ice in your jar. Cut your lemon in half and squeeze out the juice. uf you need to use a handheld juicer, feel free to use one.  Make sure you get all the juice for maximum flavor. And for a little extra I cut off a little slice of the lemon. Step 3: . <PIC> Then poor one to 1 -1 1/2 cups of water into your jar. Then I add 2 to 3 tablespoons of sugar. This makes the lemonade kind of sour so if you like sweet lemonade I  would suggest adding more sugar. Finally add the lemon slice to the side of your jar for decoration. And you're done! Enjoy!


Introduction: Savory Raw Vegan Coleslaw. <PIC>
          This simple coleslaw has a fresh, savory flavor that can't be beat. It's been a big hit for me at potlucks, and it's quick and inexpensive to make.
You will need: 		1/2 green cabbage
		Leek
		Carrots
		Parsley
		Vinegar
		Cold-pressed olive oil
		Salt
Start by dicing the half cabbage. Dice the leeks until you have 1/2 cup, and add to the cabbage. Use a food processor to chop the carrots finely, and add 1/2 cup of those too. Chop 1/4 cup parsley and add that in.
Add one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.
This recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.
This coleslaw is also delicious in sandwiches.


Introduction: Grandma's Crispy Tofu. <PIC> This is a simple yet impressive Chinese dish.  My grandmother would whip this dish up in a just a few minutes and the squares always disappeared just as quickly.  All the ingredients are readily available at any grocery store, so give it a shot! Step 1: Ingredient List. <PIC> 1     Package Firm Tofu (14oz) 1     Egg 3     Stalks of Scallions 3     Tablespoons of Soy Sauce 1     Tablespoon of Sugar 1     Teaspoon of Salt 1/2  Cup of Water 1/2  Cup Vegetable Oil  1/2  Cup of Corn Starch Step 2: Prep and Cook the Tofu. <PIC> Begin by heating the oil in a frying pan, cast iron works particularly well.   Then begin the tofu preparation: Step One:  Pat dry the tofu with a paper towel and cut into 1" squares (half the tofu block lengthwise first, then cut crossways into even parts) and coat the tofu slices with salt. Step Two:  Whisk the egg in a bowl. Step Three:  Gently coat all sides of the tofu in corn starch, make sure to cover the entire piece, carefully shaking the cornstarch helps. Step Four:  Coat the tofu in the egg mixture and set down (be gentle) in pan, cook on medium-low heat until brown on both sides. Hint:  Blot the tofu on a paper towel when browned if using a smaller pan. Step 3: The Sauce. <PIC> After lifting the tofu pieces out of the pan, do NOT drain the oil and keep the burner on. Then begin the sauce: Step One:  Slice the scallion in 2" diagonals and drop into the same pan and let it char. Step Two:  Add the soy sauce, sugar, and water. Step Three:  Let it simmer for 1 minute and remove from heat. Serve stacked with scallion sauce drizzled on top, or family style on a large plate with scallion sauce in a ramekin on the side.


Introduction: DIY Edible Chocolate Box Filled With Chocolate Dipped Strawberries. <PIC> What could be better than receiving a box of truffles or chocolate dipped strawberries? If the box itself was made out of chocolate, of course! Making edible chocolate boxes is so simple, I can't believe I didn't think of this before. They make a really impressive gift or you can use them as a table centerpiece at a party. Best part is you can customize them to make any size or shape you want and fill them with anything from fruit to store bought candies, homemade chocolates, and more! View more fun edible crafts by clicking here! Step 1: . <PIC> You will need
    Chocolate (dark, bittersweet or semi-sweet), melted
    Plastic Tupperware (shape and size of your choice)
    Spatula or knife for spreading chocolate
    Treat to fill your box (strawberries, M&M's, truffles, candies, etc.) Step 2: . <PIC> Melt chocolate (chips or bar) in a glass bowl over a pot of simmering water. You can also microwave according to directions on package. I used semi-sweet which was a little soft once dried, so I would recommend using only candy melts, semi-sweet, bittersweet or dark chocolate rather than milk or white, to lessen chance of breakage and ensure it holds its shape and hardens well. Step 3: . <PIC> Once chocolate is melted, use a spatula or knife to spread it around the inside of a plastic Tupperware container. You can use any shape or size you like as long as the plastic is bendable. Step 4: . <PIC> I wanted a box that was more shallow than the height of my Tupperware so I only painted the chocolate about half way up the sides of the Tupperware. Once you have a nice thick layer of chocolate, bang the bottom of your Tupperware against the counter top to release air bubble and give the chocolate a smooth finish. Place in the freezer to firm up. Make sure the layer of chocolate is not too thin or it might crack when you try to unmold it after freezing. You can always add another layer of chocolate to the sides and bottom and re-freeze if needed. The thicker the chocolate the less chance of cracking. Step 5: . <PIC> In the meantime you can use your extra melted chocolate to dip strawberries or fruit of your choice if desired. Add about a tablespoon of shortening per cup of chocolate for dipping fruit to thin out the chocolate to make it easier to dip and to give them a smooth shiny finish. Step 6: . <PIC> Lay on wax paper and add festive sprinkles or sugars if desired. Place in the freezer to dry. Step 7: . <PIC> Once your chocolate box is dry and set, remove from freezer. To unmold your box, flip the Tupperware upside down and gently pull the sides of the Tupperware away from the chocolate. You will see the places the chocolate has released from the Tupperware when the Tupperware turns white. The spots that are still brown are the places the chocolate is still stuck to the Tupperware and needs to be released for easy removal. Once you have released the sides, place your thumbs on the top (open side facing down) and gently push to release the bottom of the box from the Tupperware while pulling outward on the sides of the Tupperware. When you can see all of the dark chocolate spots dissapearing and the box is ready to release form the Tupperware, make sure there is a towel or hand underneath to catch the box so it doesn't fall out onto the counter and break. If pieces of the box break off you can use the melted chocolate to re-attach them. Once the box is filled, any small cracks will be covered anyway, so don't worry about minor flaws ;) Step 8: . <PIC> You can also add sprinkles or pipe a name or a message on the inside (or outside) of the box with melted chocolate to jazz it up for a festive touch. Step 9: . <PIC> Fill your box with your chocolate dipped strawberries or candy of choice and you're done! If you make a box with taller sides you can decorate the outside too. Simple yet so impressive. Check out our entire Valentine's Day/Romantic Recipes, How-tos and treats by clicking here!


Introduction: Vegan Spelt Pancakes. <PIC> A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don’t you want 1, 2 or 3? These pancakes are very tasty & very easy to devour too! Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 8 medium thicker pancakesIngredients: 250 gr white spelt flour (less than 7 tablespoons) 100 ml unsweetened soy milk (6 +1/2 tablespoons) 2 tablespoons coconut sugar 1 tablespoon canola oil (15 ml) 2 teaspoons vanilla extract/ I use home-made (10 ml) 1 teaspoon baking soda 1/2 teaspoon salt 400 gr lightly sweetened vegan soy yoghurt or coconut yoghurt, room temperature! (3/4 cup +3 tablespoons ) canola oil to fry your pancakes in Step 2: Method!. <PIC> Take a large bowl & add baking soda & yoghurt. Mix well.In another bowl, add salt, sugar, vanilla extract & oil. Mix well. Now, add yoghurt-baking soda mix to this other bowl & mix slowly your flour through it until it is all used up. Leave this batter to sit on your kitchen counter for about 15 minutes. This way, the batter will sit & get thicker! :) That is what you want! Now, fry your pancakes in a smaller non-stick pan, on medium-high, on 2 sides until golden brown & cooked through! Keep them warm on a plate with aluminium foil over it. Place them on top of each other & attack! These are very lovely with hot maple syrup over them or with the same yoghurt you have used in the pancakes & some lovely home-made jam! MMM,…;)You also can find them on my blog, here: http://sophiesfoodiefiles.wordpress.com/2015/01/26/vegan-spelt-pancakes/


Introduction: How to Make White Chicken Chili. <PIC> I am not a big soup eating person. In fact I strongly dislike most soups. I was very skeptical when I first made this chili. However after trying the first bite I will never stop eating it! Its my absolute favorite and I will make it until the day I die,which hopefully won't be very soon.  Step 1: Ingredients. <PIC> This recipe works best when you have all the ingredients out and ready to go. Make sure you have everything before you start making it!  I lb Chicken Breast    - cut into bite size pieces 1 medium onion 1.5 teaspoons of garlic powder  1 tablespoon vegetable oil  2 cans Great Northern Beans     - rinse and drain these  1 can chicken broth  1 teaspoon salt  1 teaspoon oregano  1/2 pepper  1/4 teaspoon cayenne pepper  1 cup sour cream  1/2 cup whipping cream  2 cans diced green chilies  Step 2: Step One. <PIC> You will want a saucepan for this step.  In the saucepan add the uncooked chicken, garlic powder, onion, and vegetable oil.  ( A tip for cutting onions: if you chew gum while cutting onions your eyes will not sting as much) Cook until the chicken is cooked through and no pink is visible.  A trick that I have learned is when the juice coming out of the chicken is clear it is cooked through. There is no harm however in cutting the biggest cube of chicken and seeing if it is pink inside. If that is cooked through most likely the others will be to.  You don't want salmonella so be sure the chicken is COOKED in the middle.  Step 3: Step Two. <PIC> Now you will see why I told you to have a big saucepan! If you don't have one big enough what I do is I fry the chicken in a sauce pan and then transfer everything into a big pot.  Add the beans (that you rinsed and drained), chilies, all the seasonings, and chicken broth.  You can mess with the seasonings a bit if you want. Add more if you want more spice, or less if you're like me and can't tolerate spice at all. Like I said earlier it works best if you add these ingredients to a big pot and transfer the chicken. It helps in the next steps as well.   Step 4: Step Three. <PIC> Bring this to a boil! It should take about 10 minutes.  After it is boiling reduce the heat and let is simmer uncovered for at least 30 minutes.  This lets all of the flavors really sink into the chicken and beans.  You don't want to simmer it for more than 40 minutes however because the chicken will dry out.  Step 5: Step Four. <PIC> After it is done simmering remove from heat and and stir in the sour cream and whipping cream.  One time I accidentally added these ingredients while it was simmering, no harm was done so don't panic if you do this. It will look really frothy and weird while it simmers. Don't throw it out! It will still look normal after it is removed from heat.  It does taste a better if you add these ingredients after you remove the pot from heat. Try to follow the instructions :)  Step 6: Serve. <PIC> Enjoy my favorite meal! I'm glad I got to share this with you. This makes GREAT leftovers. I usually double the recipe so I can have more for about 4 days after!  Also, this was on heat so make sure you don't burn your mouth on the first few bites. then you couldn't taste the deliciousness of the  flavor ! Or anything else for that matter.  I sometimes add a few ice-cubes and let them melt in order to get this to a reasonable heat. Hopefully you become as addicted as I am to this.  Step 7: Where Did I Get This Recipe?. http://www.food.com/recipe/white-chicken-chili-54230  Food.com is a great place to explore new things. Every recipe has a rating given by other people who have tried it. You can even put the ingredients you have and it will give you a recipe that you can use!


Introduction: Chocolate Peanut Butter Bars. <PIC> These are so,so good and easy no bake snacks. Step 1: Ingredients . <PIC> Chunky style peanut butter ( the cheap stuff is just as good if not better)Graham crackersSaltinesMelting chocolateWax paper or foil Step 2: . Start by crushing 4 whole squares of graham crackers and about 4-5 saltines Save a few extra i case you need to add more after the next step Step 3: Mix the Ingredients . Star adding a cup of peanut butter to the crumbs . The mix should be firm but not to dry or too wet.It needs to be able to be firm enough to roll into balls I start with about a cup and adjust until the mix is just right Step 4: Adding the Mix. <PIC> After you have either rolled your mix into balls or if you want to just drop mix by the tablespoon , put your melting chocolate in the microwave for the recommended time on package. Be sure to check it periodically to make sure it doesn't burn.As soon as you take out of microwave, star dropping a few balls at a time and gently covering each ball.Carefully scoop them back out and place on wax paper covered cookie sheet.Toss them in the fridge for about 20 min. Enjoy!


Introduction: Lactose-free Cauliflower "Alfredo" Sauce. <PIC> This creamy cauliflower sauce is a healthy lactose-free alternative to Alfredo sauce. I use lactose-free milk, but you can use a milk substitute like soy milk to make this a fully vegan sauce.My good friend, Jess, taught me this recipe and encouraged me to post an instructable about it so others can enjoy it too! Step 1: Ingredients. <PIC> Ingredients:½ of a large head of cauliflower1 cup of lactose-free milk (or milk alternative) 1 onion, chopped2 cloves of garlic, chopped 1 tablespoon of lemon juice 1 tablespoon of olive oil salt and pepper to taste Step 2: Cooking the Cauliflower, Onion and Garlic. <PIC> Cut the cauliflower into florets, add to a pot, cover with water and bring to boil. Cook the cauliflower until you can easily pierce it with fork. Drain.Saute the chopped onions and garlic in the olive oil. Step 3: Blend. <PIC> In a blender, add the cooked cauliflower, onions and garlic, milk, lemon juice, salt and pepper and blend until smooth.Pour the finished sauce over your favourite pasta dishes. This sauce's mild flavour is great for all sorts of tasty meals!


Introduction: Orange-Spiced Tea Eggs. <PIC>
This Asian-inspired treat not only makes a stunning presentation... they're easy to make and taste fantastic.
Warning: Delicious and highly addictive!
  Step 1: Ingredients You'll Need:. <PIC> 6 Hard-boiled Eggs
For Marinade:
6 Orange-spiced Tea Bags (or any flavor of Black Tea.)
1/4 Cup Balsamic or Black Vinegar
1/4 Cup Dark Brown Sugar (Packed)
2 T Salt or 1/4 Cup Soy Sauce
1 tsp Ground Cinnamon
4 Cups Water
3 Drops Black Food Coloring (Optional) Step 2: Hard-boiling Your Eggs.. <PIC> Place your eggs in a saucepan and cover with cold water.
Bring water to a rapid boil over high heat. Reduce heat to medium-low and simmer gently for 14 minutes.
Using a slotted spoon,  immediately place boiled eggs into a cold water or ice water bath for 3 minutes.
Remove from bath and set aside.  Step 3: Create Your Orange-spiced Tea Marinade. Combine all of the listed Marinade ingredients in a 2 quart Sauce pan.
Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Remove from heat and let cool for 20 minutes or so. Step 4: Tap-crack Your Hard-boiled Eggs.. <PIC> Using a teaspoon, use the rounded bottom to gently (but firmly) tap around the shell of each egg, creating a fine network of cracks
Avoid tapping the large end of the egg where the air pocket is, as this will cause the tea to flood in and compromise the interesting marble pattern you want to create. It won't hurt anything if you do, but the visual effect will be diminished.
DO NOT peel the eggs. Step 5: Adding Eggs to Your Orange-spiced Marinade.. <PIC> I repeat: Do not peel the eggs! ;-)
Pour your warm marinade (with the tea bags) into a resealable 1 quart container or a ziplock Baggie.
Gently add your eggs and seal your container. If using a baggie, remove as much air as possible. A straw works great!
Allow the eggs to marinate at room temperature for an hour. Step 6: Refrigerate and Wait.... <PIC>
Place the container in your refrigerator and be patient.
Let the Eggs soak for at least 7 days to give the marinade a chance to work it's magic.
Peel, serve and enjoy... bet you can't eat just one!
Hint for easy-peasy peeling:  Roll the egg gently between your palms then start at the large end.


Introduction: Tetris Sandwiches. <PIC> For young geeklings, you can make a fun Tetris puzzle out of a sandwich in a few easy steps. Step 1: Step 1: Make a Sandwich. <PIC> I would recommend a sandwich made of solid bits (Ham, Turkey, Cheese) rather than PB&J. Step 2: Step 2: Score the Sandwich. <PIC> Get a bread knife, and cut a series of shallow lines in the top of the bread. Make three equidistant horizontal lines by bisecting the bread, then bisecting the two remaining halves. Then, do the same thing with vertical lines (one in the center, then one on either side). Step 3: Step 3: Cut Out Your Pieces. <PIC> Keep in mind what the Tetris pieces look like as you cut the sandwiches. The T, the S, the L, and the long bar. You won't be able to make the puzzle out of all of them, but you can get most in a single sandwich. Step 4: Step 4: Wrap the Results. <PIC> Turn over the sandwich pieces to avoid showing the scoring, then place the results on a plate so that they are no longer in place. Then cover the plate with plastic wrap to keep the pieces in place. Now it's ready to put in your geeklet's lunchbag.Make sure to tell them to play with their food!


Introduction: Chicken in Peanut Mole Sauce. <PIC> Many people enjoy the taste of Mexican mole, the famous typical dish that is prepared with different seeds, chiles and other ingredients mixed by artisans to get its famous taste. If you want to try a good Mole there are two options: you buy it in a can (taste is not as good as the traditional) or you visit a Mexican town and buy one (they come as a paste) and use it little by little which is not something you can do every day.In this instructable I am showing how to cook a delicious home made Peanut Mole that will be easy enough (and you will find ingredients easily, too) to prepare the day you want, you will feel closer to Mexico! ;) Step 1: Ingredients. <PIC> 1 cup of peeled peanuts (it can be the commercial brand you find in the supermarket) 1 piece of bread3 tomatoes 1/2 onion1 chile ancho2 cups of chicken soup Chicken BouillonChicken legs and thighs  Step 2: Fry Peanuts. <PIC> Put your peanuts with a tablespoon of oil in a hot pan at medium heat. Stir them constantly so they don't get burned. When they have a golden look put them in a plate.  Step 3: Tomatoes and Onions. <PIC> Slice your tomatoes and onions and take them to the hot pan with just a little bit of oil. Let them cook for 3 minutes from each side and place them with your peanuts. Step 4: Chile and Bread. <PIC> This kind of chile usually come with seeds. Open it to take the seeds out first. Put it in the hot pan with some oil and let it fry for 2 minutes from each side. Place the slice of bread in the pan too for 3 minutes from each side.  Step 5: Blend. <PIC> Place your ingredients in a blender when they are not too hot. Use some chicken bouillon to make it easier to blend it together. Step 6: Heat Up. <PIC> Pour your sauce in a hot pan and let it come to a boil.  Step 7: Chicken. <PIC> Place your chicken pieces in the sauce and bath them. Use a spoon to take them from the pot to the plate and add more sauce on top. Enjoy with rice and fresh corn tortillas!


Introduction: Blackberry Milk Ice Pops. <PIC> These healthy blackberry milk ice pops will leave you with a smile on your face. Step 1: Ingredients. <PIC> You will need 3/4 cup of blackberries (i picked mine from my backyard) 1 cup of milk a spoonful of sugar and a hand blender or blender (makes one blackberry milk ice pop) Step 2: Blending. <PIC> Add the milk,sugar, and blackberries into your mixing cup or blender and blend together. Step 3: Pouring. <PIC> Pour the mixture into cups and insert a popsicle stick in it or pour it in a posicle maker. Step 4: Freeze. <PIC> Place the cup with the popsicle stick in it or the popsicle maker in the freezer. Wait for the magic to begin. Step 5: Enjoying. <PIC> Tear open the paper cup or open the popsicle maker. Enjoy! Be sure to vote for me!


Introduction: Mini Chocolate Cars - From Gelatin Molds. <PIC> How to make Mini Chocolate Cars from a gelatine mold. Silicon molding kits are a bit expensive, in this video I show you a cheap alternative to make food molds. Made out of Gelatin, water and sugar.It’s fun to make and you have endless options and variations with the objects you can put in the gelatin.I wanted to make a Classic Mini because I love those cars.  Step 1: Check Out My Quick Video Tutorial!. This video will show you how to make the Chocolate cars out of (homemade) gelatin molds.Along with the video you can follow the (easy) steps below :-) Youtube Video Step 2: Get Your Materials. <PIC> For the mold I used:20 grams (0.7 oz) of gelatin 20 grams (0.7 oz) of sugar 100 to 150 ml waterFurthermore I used Chocolatepotstoveplastic bucketMini cooper model car (solid, closed windows) or anything you like to make a mold from.oil or grease Step 3: Prepare the Gelatin. <PIC> Soak the Gelatin for about 5 minutes in cold waterHeat up water and add the sugar and gelatinGive it a stir but don't let it boil. Step 4: Make the Mold. <PIC> Cover the object (the mini car) and the bucket in oil, so the gelatin will come loose easy later on.Place a little layer of gelatin in the bucket and place the object in position. When the first layer is dry put the rest of the mixture, so the object is fully covered and let it become solid.I use the freezer to fasten this process, it took me about 1 hour. Remove the object carefully from the mold. Step 5: Make the Chocolate Car. <PIC> make a water bath to melt the chocolatemelt and temper the chocolatewhen the chocolate mixture is done pour it into the moldwait till the chocolate is solid again, it took me about 15 minutes.Remove the chocolate from the mold Step 6: Done. <PIC> Now the chocolate car is ready. You can also play a bit with colors, give it a white roof and some bonnet stripes for example.Thank you for checking out my Instructable ;-) Please also check out my youtube channel


Introduction: Making a Homeade Milkshake. <PIC>  Step 1: Materials. <PIC> You will need, ice cream of your choice, chocolate syrup (if you want a chocolate milkshake), milk, hand blender or any blender, cups, blending cup (something to blend the ice cream), and an ice cream scoop. Step 2: Scoop Ice Cream Into the Blending Cup . <PIC> Scoop the ice cream. Step 3: Add Milk. <PIC> Add milk to about the hight of the ice cream amount. Add more for a thinner milkshake or add less for a thicker one. It is up to you! Step 4: Blend to Your Liking. <PIC> Blend the ice cream so the chunks get broken up. If you want an even thinner milkshake add more milk and continue to blend. I also added chocolate syrup for more chocolate because who doesn't like chocolate. This should make two servings although you can change it to whatever you want. Step 5: Pouring. <PIC> Pour the milkshakes out and enjoy! Please vote for me in the frozen foods if you found this helpful! :D