Introduction: 3 Indian Chicken Fries ( As Evening Snack / Iftar Snack ) or ( Lunchbox or Dinner Ideas With Wrap/burger/sandwich ) . <PIC> Here is 3 delicious Indian-style chicken fries .. enjoy as snack or make a tasty dinner or lunchbox meal with wraps/burger/sandwich .. enjoy :)I have added the 3 recipes in 3 steps .. Let's begin :) Step 1: Recipe #1 - Chicken Popcorn. <PIC> Ingredients: ( for #1 Chicken popcorn )2 – boneless chicken breasts (cut into small pieces ) 1 tsp – lemon juice2 tsp – ginger-garlic paste 1 tbsp – coriander leaves (chopped) salt – 1 tsp ( or to taste ) oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder,  1 tsp – coriander powder, 1 tsp – fennel powder,  1/2 tsp – pepper powder To dip chicken before frying:  1/4 cup – flour (plain flour/ maida )  1/3 cup – waterMethod:Step 1) Get ready with all the ingredientsStep 2) Heat enough oil for deep frying ..Step 3) Marinate chicken pieces with lemon, salt, spice powders, ginger-garlic paste, coriander leaves ..Step 4) Mix 1/4 cup of flour in 1/2 cup of water and pour into the marinated chicken pieces and mix well ..Test the oil, by frying 1 piece ( it should sizzle when you drop)Step 5) Fry the chicken in small batches until golden orange and remove to a paper towel ..( Keep turning them and fry until golden ) .. Step 6) Once they are golden orange, take them out ..enjoy with your favourite sauce ! :)Baked version ( of chicken popcorn )For a healthy baked version:  Grease a glass tray or foil with oil .. arrange the marinated chicken pieces.. Bake at 200C / 400F for 15 – 20 minutes or until golden ..Dinner and Lunchbox ideasRoti wrap: ( You can make with any flatbread )Take 1 roti / chapati or any flatbreadAdd a tbsp of tomato sauce or ketchup in the centre ( like a line )Place some lettuce ( on the sauce )add 2 tbsp of mix of onion, green apple, cucumber and mashed avocado ( guacamole )add some chicken popcornadd more sauce or ketchup ..wrap ( by folding the bottom of flatbread first, then fold the sides in..)( wrap the bottom-half with foil to prevent spilling ) .. and enjoy as dinner or pack for lunch ( great option for kids and office lunch ideas )To make grilled chicken sandwich:Preheat the grill and arrange the breadadd some mix of chopped onion, green apple, cucumber, mashed avocado ( guacamole)..add some chicken popcorn, ketchup and chilli sauce .. ( You can vary the taste by adding tomato slices, avocado, onion and cheese for rest of the sandwich )Top with bread ..Spread some butter on topGrill for 3 minutes or ( as per grill instructions )..once ready take them out and enjoy !Tips:For the guacamole:Into a bowl, add 1 ripe avocado and mash ..add 1/4 cup of chopped onion, 1/2 cup of chopped cucumber, 1/2 cup of chopped green appleadd 1 crushed garlic, 1/4 tsp salt,1 tbsp chopped coriander leaves and 1 tsp lemon juicemix mix .. guacamole ready ! .. this is perfect for salads, wraps and sandwiches ! Step 2: Recipe #2 - Chicken Finger Fries. <PIC> Ingredients: ( for #2 - Chicken finger fries )500 gms / 1 lb – chicken mince 1 tsp – lemon juice2 tsp – ginger-garlic paste1/4 cup – onion (finely chopped) 1 tbsp – coriander leaves (chopped) salt – 1 tsp ( or to taste ) oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder  2 tsp – coriander powder, 1 tsp – cumin powder  1/2 tsp – pepper powder To coat chicken before frying: 1 – egg (beaten) 1 cup – bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken mince with salt, spice powders, lemon, onion, coriander leaves & ginger-garlic paste. After mixing, add a tbsp of oil and coat well..Step 3) Grease your palms and shape into 4 inch rolls ..Step 4) Beat 1 egg and coat the chicken ..Step 5) Coat the chicken with bread crumbs ..Step 6) Heat oil on medium-high and deep fry until golden.. ( once you drop in oil, it will slowly rise up and starts floating .. now keep rolling and fry them until evenly golden ) ..Step 7) Once golden brown, take them out .. enjoy with ketchup & green chutney note: You can also bake these for a healthy version. ( To bake, preaheat oven to 200C/ 375 F .. grease a tray or foil, place the chicken fingers on greased tray and coat in that oil.. Bake until golden for 20 minutes .. ( while baking, after 10 minutes, you can flip them and bake for another 10 minutes for even baking )..Dinner & Lunchbox ideaRoti wrap: ( You can use roti / chapati / kuboos / pita bread / any flatbread )Take 1 roti ( or any flatbread )Add some ketchup and green chutney in the centre ( like a line )Arrange baby spinach or lettuce in the centre ( like a line )Place chicken fingersMore green chutneyplace 2 or 3 cucumber slices and carrot slicesadd some yogurt and green chutney saucewrap .. ( start by folding bottom first, then the sides ).. wrap (the bottom half) with foil to prevent spilling.. and enjoy as dinner or pack for kids lunchbox or office takeaway !Chicken Buns : ( Using hot dog buns )Take the bottom of bun, and spread some ketchup and mayonnisePlace some lettuce or baby spinachPlace cheese slicekeep 2 or 3 chicken finger frieskeep onion slices and cucumber slices.. and red chilli saucetop with bun !.. and enjooooy !    .. ( wrap with foil and eat for dinner or pack for kids lunchbox or office takeaway ).. Step 3: Recipe #3 - Chicken Potato Patty (cutlet). <PIC> Ingredients: ( for #3 Chicken potato patty/cutlet )500 gms / 1 lb – chicken mince 3 – boiled potatoes ( peeled & mashed ) 1/2 cup – green peas 1 tsp – lemon juice 2 tsp – ginger-garlic paste 1/4 cup – spring onion / green onion (finely chopped)1 – chilli (red or green) (finely chopped) salt – 1 tsp ( or to taste )  oil – for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp – chilli powder  2 tsp – coriander powder, 1 tsp – fennel powder  1/2 tsp – pepper powder To coat chicken before frying: 1 – egg (beaten) 1 cup – bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken with mashed potato, spices, lemon green onion, chilli, ginger-garlic paste and peas .. ( make like a dough, .. add a tbsp of oil and coat well ) ..Step 3) Take a small amount of chicken mix and shape it into a round patty or cutlet ..Step 4) Coat or dip in beaten egg ..Step 5) Coat with bread crumbs and place on a plate ..note: You can also fry or bake without the egg & bread crumbs ..Step 6) Heat oil and deep fry the patties/cutlet until golden .. keep turning and fry until goldenStep 7) Once they are golden brown, take them out .. ( You can also bake these for a healthy version, .. Arrange on greased tray or foil and coat with some oil.. bake at 200C / 375 F for 20 minutes or until golden .. )Enjoy with your favourite sauce ! .. goes well with sweet chilli sauce, mayonnise, green chutney, ketcup .. and your choice too :)Dinner or lunchbox idea  Chicken Burger: ( Use burger buns to make this )Take the bottom of burger bunSpread some green chutney sauce ( or ketchup or any sauce )Place some lettucePlace 2 chicken pattiesAdd some ketchup, mayonnise and a cheese slice ( or more if you like a slice of tomato and 2 slices of cucumberTop with bun .. and Chicken Burger is READY ! ..enjoy for dinner or pack for luncbox .. yummy ! ( Tip: wrap the bottom half of burger with foil to prevent spilling while eating :)Tips:To prepare the green chutney sauce: Into a blender, add 1 cup of coriander leaves, 1/4 cup mint leaves, 2 green chillies, 1 tsp lemon juice, 1 garlic, salt to taste, 2 tbsp water and grind until smooth.. ( refrigerate and use for a week )note: This is very spicy .. to make it less spicy, add some yogurt  to make ‘hotel style’ yogurt green chilli sauce ..Hope you will make these delicious chicken platter :) .. Let me know if you did :) ..


Introduction: How to Make the Spice Sumac and Sumac Lemon Pepper. <PIC> Sumac is a spice used mainly in middle eastern cooking.  It adds a sour note and a beautiful red color to food, much like lemon peel adds sourness and yellow.  I find that Sumac's sourness is much quicker to fade and has almost no aftertaste.  Not surprisingly, the spice Sumac comes from the plant Sumac.  So let's start Step 1: Collect Your Sumac and Supplies. <PIC> Warning Do not eat any wild food unless you can positively identify it.  Sumac is one of the easier wild foods to identify though.  It has red clusters of berries rising above the foliage.  Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones.You will want to collect the clusters during a dry period, as rain can wash out the acid that makes them sour.  Collect as many as you think you will need, but keep in mind that 1 cup of berries is only about 1 1/2 teaspoons of spice.  It shouldn't take very long to collect all the berries you need for a years cooking.Let your berries dry in a cool dark place for a week or two, as this makes the spice much easier to seperate from the seeds.You will need, 1- sumac clusters2- a sifter, strainer, or colander3- a blender, herb grinder, or food processor Step 2: Grind Your Sumac Berries. <PIC> Put the berries in a food processor, or blender.  I am using a cheap herb grinder.  You don't need to worry too much about power, as you are knocking the dry fruit off of the seed.  Pulse them in the blender for a while until the seeds are mostly yellow and there is red dust seperate from the seeds.This red dust is your spice. Step 3: Strain the Seeds Out of Your Sumac . <PIC> Put the mixture through a strainer, colander, or mesh.  I used a flour sifter, as it moves the seeds well and lets the spice fall through.  This red spice is Sumac.  If you taste it you will notice that it is very tart, but the sourness fades quickly.  You can use it as is, sprinkling a little on chicken breasts or fish.  It is also delicious on vegetables or kabobs.Or you can make red lemon pepper with it. Step 4: Make Red "lemon" Pepper and Enjoy. <PIC> Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac.  It will have a tendancy to clump somewhat, but don't worry too much about that.  Put into a spice shaker and use just as you would lemon pepper.  Delicious on zuchinni or grilled veggies.Here is some Red-lemon pepper on a steamed chicken breast.  It made a normally bland meal delicious.I hope that I have given you some ideas on how to use this wild edible, and I hope you have found that this expands your options in the kitchen.Live a hands on lifehandsonlife.org


Introduction: Classic Slow Cooker Chicken Cacciatore . <PIC> A classic Italian dish! This chicken cacciatore recipe is delicious and is very easy to make. This is great to make in the fall with the last harvests of tomatoes and peppers.Prepare ingredients the night before. Next morning, place ingredients in the crockpot, turn crockpot on and leave for work. Later that  evening, come home, and your dinner was done! And the leftovers freeze perfectly. Step 1: Ingredients:. <PIC> 1 chicken, cut into serving pieces (I leave the skin on, bonedin chicken, for better flavor)4 tbsp. olive oil6 tbsp. unsalted butter1 large Spanish onion, sliced1/4 inch slices4 cloves garlic, minced1 large green pepper, sliced1 cup button mushrooms, opt.1 can (28 oz.) Hunts Whole Peeled Plum Tomatoes including juices, cut tomatoes in half1 can (8-ounce) tomato sauce¼ cup white wine, opt. or ¼ cup water1 teaspoon salt½ tsp. black pepper, more or less to taste1/4 teaspoon cayenne pepper2 -3 teaspoon dried oregano leaves, crushed1-2 teaspoon dried basil leaves, crushed2 tsp. Italian Seasoning1/2 teaspoon celery seed2 dash cayenne pepper2 -3 bay leaves Step 2: Rest the Bird:. <PIC> Take the package of chicken out of the fridge 20-30 minutes before you want to cook to allow it to come up to room temp. Note:Room temp before cooking, heats more even and much faster. Step 3: Preparing Chicken:. <PIC> Place the raw chicken on a plastic cutting board. Remove extra skin or lumps of fat. You may be able to pull these lumps of fat off the chicken with your hands.Note: I personally use kitchen scissors, they’re much easier and I don’t what gross gunk under my fingernails! Step 4: Seasoning:. <PIC> Season the chicken pieces (all sides) with season salt, and pepper. Step 5: Meanwhile:. <PIC> In a medium bowl combine, the tomatoes, tomato sauce, salt, black pepper, cayenne pepper, dried oregano leaves, dried basil leaves, celery seed, Italian seasoning, cayenne pepper and wine, mixing until well combined. Set aside. Step 6: The Veggies:. <PIC> Peel and fine chop the garlic. Peel and cut onion in half. Then sliced each half in to semi thin slices. For the green pepper(s), core and slice into medium thin slices. Set vegetables aside. Step 7: Searing: Takes Minutes and Enhances the Flavor!. <PIC> In a large cast iron frypan, over medium heat, add butter and oil.Melt the butter with oil. Step 8: Coat Chicken:. <PIC>  In a in a food storage bag, combine about 3/4 cup all purpose flour with salt, pepper and paprika as desired. Place chicken pieces, one at a time into bag. Shake to evenly coat the chicken. Step 9: . <PIC> Add chicken to the heated frypan (skin side down), a few pieces at a time without crowding. Sear the chicken about 3-4 minutes per side, until (all sides) the chicken has a golden brown color. Remove chicken to a platter, set aside. Step 10: . <PIC> Continue cooking each piece of chicken about 3-4 minutes per side, until the chicken has a golden brown color.Note:Browning the chicken before placing in the crockpot adds a wonderful caramelized flavor you just can't get from the slow cooker. Step 11: Into Crockpot:. <PIC> To bottom of the crock, add a single layer of onions. Step 12: . <PIC> Then add 2 -3 pieces of chicken to the top of onions in the crock.     Step 13: . <PIC> Add  half of remaining onions, half of green peppers, and half of garlic.  Step 14: . <PIC> Add the remaining chicken, then add the remaining onions, green pepper and garlic. Step 15: . <PIC> Pour the tomato mixture over the chicken in crock, then add the bay leaves. Cover with lid. Step 16: . <PIC> Set the crockpot timer to desired time. Cook on HIGH 2 ½ to 4 hours or on LOW 6 to 8 hours, or until the chicken is tender and falling off the bone. NOTE:The timing of the cooking will vary based on your slow cooker and the size of the chicken. It may be a bit less, than 8 hours. Step 17: Don't Open the Lid During Cooking!. <PIC> Although it may be tempting to peek inside crock, but don't open the lid during cooking! When you remove the lid, the slow cooker loses heat, and it takes a while to heat back up.Note:If you really NEED open the crock lid for “add-ins”, keep it as brief as possible. Step 18: . <PIC> When chicken is done cooking, discard bay leafs. Step 19: Serving:. <PIC> Option #1:With a large slotted spoon, carefully remove the chicken pieces, careful not to break it apart too much.  Remove the skin and bones from the chicken then return chicken to crockpot, stirring all ingredients to combine. Return the chicken pieces to the crockpot and stir so that they are well submerged in the tomato mixture. Cover and cook another 30 minutes. Step 20: OR.... <PIC> Option #2:Transfer the chicken pieces to a plate, followed by the vegetables. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Step 21: Serving:. <PIC> Chicken cacciatore can be served pasta such as spaghetti, linguine, or penne. Also good served with rice or mashed potatoes, or in a bowl by itself! Step 22: To  Freeze:. <PIC> Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a saucepan and reheat over low-medium heat until heated through.


Introduction: REDNECK EGG ROLLS. <PIC> This is a go to snack food anytime we have left over barbeque around the house. The crunchy egg roll paired with the BBQ and slaw is amazing. We also make this up for parties and big games. Your not limited to just using BBQ either. Try using grilled fish and slaw is a great combo also. Step 1: Everything You Will Need. <PIC> Here are the items I use. You can add or remove the slaw based on your taste preference. You can even add BBQ beans if you want.Left Over BBQ, Egg Roll Wraps, Slaw Mix, Mayo, BBQ Sauce, Cooking Oil, Water (to make wraps stick together). Step 2: Heat Up the Q. <PIC> I just throw the BBQ is a microwave safe bowl and microwave on high for around 2 minutes. Step 3: Slaw. <PIC> Mix up your slaw per your preferences. Step 4: Add Some Heat. <PIC> You can deep fry these if you want but I usually just put 1/2 cup of oil in a skillet to pan fry the egg rolls just because it saves a lot of oil. You will want to heat the oil pretty hot but you don't want the grease popping.  Step 5: Wrap It Up. <PIC> Lay out on one the eggroll wrappers, they are thin. Place your BBQ and slaw in the center. Lightly brush around the edges with a brush dipped it water. This will help it all stick together. Next fold up your top and bottom edges then roll it up. Step 6: Fry Em' Up. <PIC> Place your egg roll in the hot skillet (be careful of the hot oil please) I usually cook about 4 at a time but just did one at time for the pictures. I usually cook them on all four sides for around a minute each or until it starts to brown. Step 7: Reap Your Rewards!. <PIC> Congrats.. You just made one of the most addictive snacks out there. Get your favorite BBQ sauce for dipping and enjoy.Thanks for reading, hope you enjoyed this Instructable.


Introduction: Bacon& Ham Mac& Cheese (Dairy Free). <PIC> This is a awesome Dinner/ Side. This meal is anything but vegan but it is Dairy Free. If you don't want to make it dairy free don't just replace the Dairy free stuff for Full on Dairy products it would work just as well. If you want it to be Vegan just remove all the pork products and change the chicken broth out for vegetable broth. I also recommend putting Texas Pete Hot sauce on it for extra kick.  Step 1:  Gather Ingredients/ and Tools. <PIC> You will need FOOD1/2 lb Bacon1/2 lb Ham (cubed)10 slices or more Yellow American cheese (it is dairy free and Vegan) or your fav cheeseabout 4 cups Chicken Broth1 tbs Dijon Mustard Salt and Pepper to taste1 lbs Cavatappi Pasta (cooked to box instructions)4 oz Butter (I used Vegan/ Dairy Free butter)about 3/4 cup FlourTOOLSSauce panWhisk Rubber spatulaPasta Pan/ Strainer Tongs Plate w/ paper towelsElectric Griddle ( to cook the bacon, a microwave could also be used) Step 2:  Cook the Pasta and Bacon. <PIC> Use the box its easier. Just cook the bacon. I hope that I don't need to explain this everyone should know how to cook bacon. Step 3:  Making the Sauce. <PIC> Melt all of your butter in the pan. Once melted slowly start whisking in the flour ( you may need more or less depending on the weather). Keep mixing until the mixture turns into a nice golden brown paste (see the pic). Now add the broth whisk quickly to remove all of the lumps. Once you have removed all of the lumps bring the sauce up to a simmer, whisking continuously. Now you can get your sauce to the desired thickness by heating more or adding a little more broth. Once you have gotten the sauce to the desired thickness slowly mix in the cheese piece by piece. Ounce combined add Salt and Pepper and mustard and stir. The sauce is know finished turn off the stove and set aside. Step 4:  Now Combine and Serve. <PIC> Drain the pasta, pour sauce onto the pasta and add the ham and bacon. Stir. Now heat the mix. and serve and enjoy.


Introduction: Buttery Bacon Sauce. <PIC>
          If you have a weakness for salty bacon, zippy hot sauce and creamy butter... you're in the right place. ;-)
Buttery Bacon Sauce was initially created for popcorn, but I declare it officially scrumptious as a dunking sauce for bread.
The possibilities are nearly endless... but before I digress too far off course, I'd better post this simple recipe!  Ingredients:
		1/2 cup Butter (1 stick)
		3-4 oz Bacon -or- 1/4 cup bacon bits
		1-2-3 or more teaspoons of Louisiana Hot Sauce (or your personal favorite)
		1/4 teaspoon Garlic Seasoning Salt- or add to taste
		Crushed red pepper flakes- the hot ones. ;-)Preparation:
Use scissors to cut the bacon into small pieces. Sprinkle with a pinch of pepper flakes and fry in a medium sauce pan over medium heat until crispy. Drain on a paper towel and pat off the excess grease.
Use another paper towel to wipe out the pan, removing most of the bacon grease. Add the butter and let it melt slowly.
While the butter is melting, put the bacon pieces into a bullet, blender or food processor. Wiz-bang the bacon for about 10-20 seconds until it is finely ground as pictured.
Add the melted butter, salt and hot sauce to the bacon in the blender. Wiz-bang again for a few seconds.
Taste the sauce and add more salt or hot sauce as preferred.
Drizzle over fresh popcorn, use it as a dipping sauce for soft breadsticks... or? ;-)
Refrigerate any leftovers for use in other recipes. I have a few ideas I'll share soon. I hope you'll share your ideas, too.
Enjoy!


Introduction: Ho Ho Ho! It's Santa's Cosmo!. <PIC> Ho Ho Ho!  It's Santa's Cosmo!
Santa IS real…right?  There are plenty of myths and traditions that surround the ever mysterious Sir Kringle - and even more rumors begin to circulate every year during the holidays.  Here's a fun fact - Santa was a bachelor up until about 1800 when mentions of Mrs Clause started surfacing.  Thanks to time zones and the rotation of the earth, Santa’s Christmas day lasts for 31 hours if he travels east to west, and visits 822.6 homes per second. This gives him 1/1000th of a second to park, race down the chimney, fill the stockings, distribute the remaining gifts under the tree, eat the snacks, climb up the chimney and into the sleigh and fly to the next house.  Now that's a man who deserves a drink or two!  Santa's Cosmo is easy to mix and best of all it tastes of the holiday's.Santa's Cosmo:
1oz Whipped Cream Vodka
2oz Cranberry Juice
Splash of lime juice
Mix all in a shaker with lots of ice until the shaker is frosty.  Strain into a cocktail glass and garnish with a candy cane.


Introduction: Apple Accented Chai Tea. <PIC> This is one of my favorite fall recipes.  It has a great flavor of ginger, cinnamon, and honey.  It makes about a half gallon of liquid chai mix.  I usually mix it 3 or 4 parts chai mix to 1 part milk.   Step 1: Ingredients. <PIC> 25 - 1 to 1.5 inch slices of fresh ginger18 cups of water15 to 18 tea bags depending on the type2 Tablespoons Sugar12 to 14 - 6 inch Vanilla Beans Cut into 1 inch sections25 Cardamom Seeds20 Whole Cloves1/2 Teaspoon nutmeg8 - 4 Inch Cinnamon Sticks1.3 Cups honey3 or 4 apples Step 2: Prep . <PIC> Cut the vanilla beans into one inch sections, the ginger into 1/8 inch wide slices, and one whole apple into thin sectional slices (make sure to remove all seeds but they do not have be cored).  Count out the correct number of cardamom seeds, whole cloves, and cinnamon sticks.  Step 3: Combine Ingredients. <PIC> Mix all ingredients (except the honey) into a large pot, and place it on to the stove top over medium to high heat. Bring the mix to a boil,stirring occasionally, then lower heat to low and simmer covered for 20 minutes.     Note: I put a range on the number of tea bags because it depends on the type you use and the strength of the bags.  If you use a darjeeling or a weakish decaffinated black, use more bags.  If you use a strong black tea (english or irish breakfast), I prefer less tea to prevent the tea flavor from overwhelming.  Step 4: Add Honey. <PIC> After 20 minutes add the honey, stir until it is dissolved, then simmer for another 10 minutes covered.  Pour the mix from one pot into another through a thin strainer to filter out the larger ingredients.  I often take the filtered ingredients and reboil them with half the water, half the honey, and half the tea bags.   Step 5: Enjoy. <PIC> As I said before, I mix the chai mix with about 20% milk, and heat again.   Step 6: Apple Mug. <PIC> To serve the chai, I cut an apple into a cup.  I cut the top off, dug out the content with a spoon, and poured the hot chai inside.   Step 7: Natural Insulation. <PIC> Put the tops on to keep the chai warm while your serve them.  Hope you enjoy.


Introduction: Potato Wedges. <PIC> I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :DThe trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious! Step 1: Ingredients. <PIC> 3-4 russet potatoes (however many you can fit on a baking sheet)olive/vegetable oilpepper/salt/seasoningYou'll also need a nice rimmed baking sheet to bake them on. :D Step 2: Prep Work. <PIC> Preheat the oven to 425 F.Wash the potatoes and dry them well.Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them -  I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too. Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered! Step 3: Baking. <PIC> Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!


Introduction: Del Monte’s Pumpkin Bread . <PIC> This is a long-time favorite recipe for Del Monte’s Original Pumpkin Bread recipe, which first appeared on their pumpkin can label since 1969.Ingredients:3 cups sugar1 cup salad oil1 16-ounce can pumpkin4 eggs, beaten3 1/2 cups flour2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1/2 teaspoon ground cloves2/3 cup waterDirections:Sift together flour, baking soda, salt, baking powder, nutmeg, allspice cinnamon, and cloves. Add to the pumpkin mixture alternately with the water. Mix well after each addition.Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350ºF. for 11/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves.NOTE: I wish BEFORE people posted a recipe claiming it's the genuine recipe from a certain company… they were honest! I posted this recipe because I had previously posted that I’m looking for an actual recipe either a photocopy or picture of LIBBY'S® Pumpkin Nut Bread on the label of canned pumpkin. The recipe can be found on the in side of LIBBY'S® Pumpkin can label in 1980-1990’s. Through the years, LIBBY'S® has altered the recipe. Step 1: . Cream sugar and oil. Add eggs and pumpkin: mix well.


Introduction: Melon Bowl. <PIC> This is a fanciful and easy melon bowl. You can put assorted fruits and other things inside of it. This uses knifes so make sure you do this under adult supervision.  Step 1: What You Need. <PIC> The tools your going to need include:chef knifemelon ballerparing knife*bowl*and any thing else that might be helpful to you* means not shown Step 2: The Cuts. <PIC> So when you start make sure that the bottom is flat or it will roll. You can cut the bottom but make sure your not to deep.First find the middle part of the melon and make a cut diangle then follow in the order all away around, the melon should look like its got sharp mountain peaks. You have to make shure that the v shape cuts are all the way through. Next the top should come right off. Step 3: Balling the Inside. <PIC> choose which side you like better and start using the melon baller . Make sure that you dont dig out the bottom of the bowl. Ball it out untill its deep enough or you have enough balls. Don't worry about it not looking nice on the sides, we'll clean that up later. Step 4: Cleaning the Inside. <PIC> Making the sides if the peaks look nice, use a paring knife to cut the extra red melon away but leave some for it to look good. To make your bowl not have any marks or gouges it, scrape away the sides untill smooth. You will get a lot of liquid when scraping so pour it out once in a while. You can take out the scraps and put them some where. (or eat them). Step 5: Filling the Bowl. <PIC> Rinse and wash your fruits,then you can dry the inside of the bowl. I did so there was no extra water. then (since you have a ton of melon) cover the majority of the bottom with melon, the throw in the rest of your fruits (we used kiwi, grapes and blueberries). Step 6: All Done. <PIC> Now once the fruit is in your all done. I hoped you like it, this was my very first instuctable, so leave commets I will read them and answer any questions. I hoped you enjoyed and thanks for reading.


Introduction: Rasperry Rhubarb Syrup. <PIC> This is a fairly simple and inexpensive recipe to make if you have are access to fresh raspberries and rhubarb. It's a sweet, tart syrup that tastes great in mixed drinks or on pancakes. With minor cooking alterations, this recipe can also be used to prepare juice or jelly. Step 1: Ingredients and Supplies. <PIC> Ingredients:1 gallon of fresh raspberries 3 medium stalks of fresh rhubarb 1 cup water Approx. 3 cups white sugar (variable to taste) Supplies: cheese cloth 2 large pots wooden spoon potato masher ladle butcher string half pint mason jars (at least 5)tongs (even better if they're designed for canning, but they don't have to be) Step 2: Preparing the Syrup . <PIC> 1. Add water, rhubarb, and raspberries to pot. On medium heat, alternate between mashing and stirring.2. When the rhubarb breaks up easily (15-20 min.) remove from heat.3. Cut 3-4 layers of cheesecloth to fit over an empty pot (leave at least 3 inches of slack all around). Pull it taught, tie it on, and start ladling the stew over the cheesecloth.4. Let it drip and cool for at least 10 minutes. Carefully gather the cheesecloth from under the string, and tie the pulp into a sac. If you're patient enough to really let it cool, you can squeeze the excess juice with your hands. If its still too hot, use a masher but be careful not to break the cheesecloth.5. When you've got as much juice as you can out, add the sugar and stir as you bring to a boil. 6. Let simmer on low. It's a matter of taste how long you want to reduce it. The longer you wait, the thicker the syrup will be (until it sets as a jelly). Reduce it down by a couple cups, and you should get a nice thick syrup that's still runny enough to pour. *Keep in mind, you won't get to see the true consistency until it's set and refrigerated, so don't wait for it to thicken in the pot. Also, you want your jars ready to go when your syrup is still really hot, so start sanitizing them while it's still reducing.**Suggestion: Save the pulp to make fruit leather instead of discarding it. Step 3: Canning the Syrup. <PIC> 1. Fill a large pot with enough water to just cover your jars, add the rings (but make sure you don't put the lids in yet!), and bring water to a boil. Let it boil a few minutes, then turn it down to simmer.2. Remove jars (one at a time) with tongs, and ladle in the syrup (remember to leave about a half inch of room for air pressure).3. With tongs, dip the lid in the simmering water for about 30 seconds (just enough to heat the glue without melting it), then immediately put on. Rings can wait a bit. I screw mine on after all my lids are prepared.4. When rings are on snug, put them back in the simmering water for 30 seconds or so. This step isn't always necessary, but a good precaution to make sure they all pressurize right.You're finished! Enjoy it with whatever you like, give it away, or store it indefinitely.


Introduction: Easy Cheesy Slow Cooker Casserole. <PIC> Sometimes you just feel like throwing some things in a pot and letting it cook while you go about your busy day. This is definitely one of those recipes. You literally just throw it all in the slow cooker and let it go.Ingredients:1 12 oz box pasta (I used spinach rotini)1 small red onion, diced1 28 oz can diced tomatoes1 tsp oregano1 - 1 1/2 lbs ground beef1 1/2 - 2 cups of shredded cheese (your choice, I used co-jack)1-2 cloves garlic or garlic scapes (I used some scapes I cut yesterday)Salt and pepper, to tasteGear:6qt slow cooker Step 1: Throw It All In.... <PIC> Throw all the ingredients in the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally. That's it! Enjoy! Step 2: Easy Cheesy Slow Cooker Casserole.


Introduction:  Almond Cake - Tarta De Santiago Recipe. <PIC> This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.www.happyfoodstube.com/almond-cake-tarta-de-santiago Step 1: Ingredients:. For a 18cm cake tin (5-6 portions)130g almonds130g caster sugar3 large eggs zest of½ lemon½ teaspoon cinnamon + icing sugar (optional)Preheat the oven to 180⁰ C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180⁰ C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional). Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=KbAv0CZAKq0 Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube


Introduction: Homemade Bounty. <PIC> 4 reasons why you should try making these candy bars : you dont need to be a professional candy maker to make them you dont need special tools  making them is so easy and it wont take from you more than 20 mins. its taste looks like the REAL bounty Step 1: Ingredients. <PIC> 1- 1 cup grated coconut 2- 1 pinch of salt 3- 1 tablespoon sweetened condensed milk 4- 1 tablespoon cornstarch 5- about 100 grams chocolate  Step 2: . <PIC> mix all the ingredients together (except the chocolate) and then shape them to form bars Step 3: . <PIC> put the chocolate in a hot water bath till it melts Step 4: . <PIC> and finally cover the coconut bars with the melted chocolate


Introduction: Diy Gingerbread House. <PIC> Easy, cheap, beautiful. That's all. Step 1: Tools and Materials. <PIC> -paper
-pen
-ruler
-gingerbread dough
-knife, other stuff Step 2: Making the Gingerbread. <PIC> After you make the gingerbread dough, cool it for 10 minutes. Step 3: Cut Out. <PIC>  Step 4: Bake. <PIC> Bake it for 10-20 minutes. Step 5: Ready. <PIC>  Step 6: Glue It Together. <PIC> Add 25dkg sugar to 1 egg albumen. Step 7: Decorate It. <PIC>  Step 8: Ready!!!. <PIC>


Introduction: Spicy Grilled Chicken Legs. <PIC> Grilled Chicken is perfect dish during Summer. My family Loves it lot at any time. Here I made this Dish on Stove top Method. I used Cast Iron Grill Pan to cook the Chicken legs. You can adjust the spicy taste according to your taste buds.  Step 1: Ingredients. <PIC> 2 Chicken legs with thigh (Skin on)1 1/2 tablespoon of Chilli powder1 tablespoon of Garam Masala Powder ( It is available in Super Markets or Indian Stores)1 teaspoon of Cumin Seed Powder1 teaspoon Ginger Garlic paste1 tablespoon of Curd1 tablespoon of Lime juice1 teaspoon of Salt1 tablespoon of Butter (divided) Step 2: Marinade the Chicken Legs. <PIC> 1. Wash the chicken and slit it with knife. ( Minimum 3 slits)2. Take a large mixing bowl, add all the ingredients (expect chicken, Butter) and mix well. ( Do not add water)3.Take a chicken leg and rub it in the mixture. Repeat the same for another leg.4. Cling wrap the chicken bowl and Keep it in fridge. Marinade the chicken for 6 hours or overnight.  Step 3: Grill It Up!. <PIC> 1. Heat the grilling pan over medium Flame.2. Once it heated, melt butter on the pan. Place the chicken legs on the Pan.3. Every 15 minutes, flip the chicken to other side and grill it.4. Cook it for about 1 hour or until the outer skin of the chicken looks brown. Step 4: Grilled Chicken Legs Are Ready to Serve. <PIC> 1. Serve the chicken with some slices of Purple onions and Tomatoes!!


Introduction: Five Minute Fondue Pot. <PIC> Craving for a late night fondue snack? If you have a garage shop, you can make a quick and easy tea cup fondue in minutes. What you need: Material:Tea cupCandleNails or screws, longScrap piece of plywoodTools:Drill and screw driverVice or a work piece holderWarning: Make sure you have a way to secure the work piece for drilling through wood! Step 1:  Make the Base. <PIC> I use a piece of scrap ply wood and some long wood screws (3") to create a base by screwing through the plywood to make "legs." Place it nails side up.  Step 2: Add Candle. <PIC> Add a tea light candle in the middle of the plywood base, surrounded by the screws, Step 3: Add Tea Cup, and Enjoy. <PIC> Add a tea cup on the screws/legs and your favorite fondue ingredients. Enjoy!


Introduction: Brussels Sprout Salad. <PIC> This brussels sprout salad falls under the category of "ugly but tasty" - it's absolutely delicious, but it is nearly impossible to make it look nice.
If you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon. Step 1: Ingredients:. <PIC>
		pound of brussels sprouts
		red wine vinegar OR fresh lemon juice
		4-5 strips of bacon
		2-3 cloves of garlic
		salt and pepper Step 2: Prep Work!. <PIC> Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.
Cut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)
Mince your garlic. Step 3: Cook the Sprouts. <PIC> Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.
Turn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat. Step 4: Add the Vinegar and Bacon. <PIC> Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.
At this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D Step 5: Taste Testing and Finishing!. <PIC> Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve!
It's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)


Introduction: CARTS Nachos. <PIC> CARTS Nachos by Chris, Ahmad, Ryan,Tommy, & SteveCheese, cheddar:Food Nutrients: Water ,Protein,Carbohydrate,Fiber, total dietary,Sugars, total,SodiumTomato juice:Water, Energy,Protein,Total lipid ,Carbohydrate, Fiber, total dietaryCream, sour:Water,Energy,Protein,Total lipid Carbohydrate, Fiber, total dietary,SugarsPink Beans:Protein,Total lipid,Carbohydrate, Fiber, total dietary, total, Potassium,mangesiumJalapeno:Energy, lipid ,Carbohydrate, Fiber, total dietary,Sugars, total,Minerals,Calcium, iron, Phosphorus, Potassium,Tortilla:Water,Protein,Total lipid Carbohydrate, Fiber, Sugars, total ,Minerals,Calcium,Magnesium, Phosphorus,Potassium, Sodium,  Step 1: Sliced Tomatoes . <PIC> We cut up the fresh tomatoes with a sharp kitchen knife  Step 2: We Cut the Avocado. <PIC> We sliced the avocado right around the middle and then took the pit out of it so we can scoop it out  Step 3: We Began to Scoop the Avocado. <PIC> We scoop the avocado out then we put it out on a cutting board and started to chop it up until it wasnt chunky anymore Step 4: The After Math of Chopping Up the Tomatoes and Avocoda . <PIC> after we cut the food up we put the food onto plates and put the Jalapeno right next to them Step 5: The Base of Our Project. <PIC> We put the tortilla onto a pan so we can start to layer the tortilla with everything else Step 6: Beans Beans They Make Ya Fart. <PIC> We started to cook the beans in the pot Step 7: The Process of Cooking the Beans. <PIC> We let the beans cook and we also stirred them Step 8: We Started to Add the The Cheese . <PIC> Before we we out the other food down on the chips we put the cheese down first as our base Step 9: We Combined Everything Together . <PIC> We put everything in the oven and it let it cook for 7-8 mins Step 10: We Took the Chips Out and Put the Sour Cream on It . <PIC> When we took the chips out of the oven we let the chips cool down then we added the sour Cream  Step 11: .


Introduction: The Molecular Burger W/ Ketchup and Mustard Caviar. <PIC> One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar AgarDirections:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/


Introduction: Sesame Seeds  and Corn Flakes Snaps. . <PIC> It 's very simple and easy to make, wish you'll like it. Step 1: Gather All Ingredients.crush Corn Flakes.. <PIC> All you need is: 1 cup of sesame seeds , 2 cup of  corn flakes, 4 tbs of honey.Crush the corn flakes lightly with the hand. Step 2: Toast Sesame Seeds.. <PIC> In large pan ,toast the sesame  on low -medium heat for 2 or 3 minutes.or until fully crunchy. Step 3: Toast Crushed Corn Flakes. <PIC>  Take away sesame seeds from the pan ,then roast the corn flakes for 3 minutes . Step 4: Add Honey.. <PIC> Kerp sesame seeds a d corn flakes aside ,then Add 4 tbs of honey , heat it for 10 to 15 seconds on low flame . Step 5: Add Sesame Seeds and Corn Flakes to Honey.. <PIC> Then add both: corn flakes and sesame seeds and stir very well to combine . Step 6: Spread the Mix.. <PIC> After 2 minutes , when all ingredients are sticking together, transfer them to an oiled surface and spread carefully (even better with silicone spatula )as thin as you wish. Step 7: Cut Carefully.. <PIC> Let it cool down for 5 minutes , then cut to the desired shape. Step 8: Crispy Texture.. <PIC> They should be very crispy but not hard .i hope you like it.ENJOY!


Introduction: Spaghetti Bananara - Sweet Banana Spaghetti. <PIC> Today, when I came back from school, hungry, I got one of those really stupid/awesome ideas.So I decided that maybe, after roaming this site for a few years, it was time to post my first instructable!Also I somehow found out contests are now open for almost the whole world, which is awesome, so I am also entering this to the "Cooking for one" contest to celebrate.I only have my mobile phone with me, so I'm sorry for the photo quality.But, back to the original idea.Sweet spaghetti. With bananas. And cocoa. And coconut. Also a little spicy. Behold, the Spaghetti bananara. Yes, that is quite a stupid modification of 'carbonara'.First, you need to cook yourself some spaghetti. I used half hard wheat and half wholegrain. Throw them in boiling water with a little salt and a bit of butter. Boil for maybe 8min, until desired consistency, then strain.Then cut two bananas into slices. Put them on a pan. Add enough butter, shredded coconut, cocoa (I would have used pure cocoa powder, but only had instant cocoa drink powder, which also contains some sugar and tons of all the stuff they put in industrial food for no apparent reason) and ground cayenne/chilli pepper to taste. Add enough so you can feel it, why put it in otherwise? You don't need to add any sugar, the bananas are sweet enough for themselves.Start roasting this. Mix well, so the bananas are covered with butter, cocoa and coconut mixture.Roast and mix all the time. Bananas will soften and lose their shape, which is what we want.When there's something a little closer to a sauce than to sliced banana on your pan, pour it over your spaghetti like you would a regular sauce. You can top it with sour cream for example, but I had none, so I didn't.Now enjoy the genius of cooked bananas with the genius of spaghetti, all on one plate.I must say this idea was a little more on the "awesome" than on the "stupid" side.Substitute butter with coconut oil for vegan.Substitute wheat spaghetti with gluten-free pasta for gluten-free.Substitute cocoa drink powder with pure cocoa powder for sugar-free.Substitute flame with cool winter breeze for raw.Substitute spaghetti bananara with water for not hungry.I'll be happy to read your comments.If you liked these sweet spaghetti and/or my first instructable, you can also vote in the contest. Thank you for reading, ;)


Introduction: Pickled Curcuma With Honey. <PIC> Pickled curcuma with ginger in honey is a great starter for fermented drinks. The rhizomes are mixed with honey and black pepper to create a foundation for sauces, marinades and sodas. Honey is naturally antibacterial because the sugar binds all water, but if you add water and saturate it, you can turn it into mead. The fruit juices of the rhizomes reduce the amount of needed water. Step 1: Ingredients. <PIC> 200grams ginger  125grams curcuma  250grams honey  20 peppercorns  3 tablespoons waterTools:kitchen scaleginger graterspoon  canning jar 0.8L Step 2: Prepare the Container. <PIC> Although we want a spontaneous fermentation, we don't want any other microorganisms in our container. This is why you let it rest in boiling water for 15 minutes and then dry the container on a spread out kitchen towel. Step 3: . <PIC> Weigh 250grams of liquid honey. Add 3 tablespoons of water, or 30ml. I use mineral water without carbonates to not degrade the quality. Then stir it thoroughly to enable a fermentation process in the entire mixture. Step 4: Pepper. <PIC> Pepper contains piperine which enhances the bioavailability of curcumin in the curcuma. Take 20 peppercorns but pestle only half of them. This way the ingredients in the peppercorns will be released over a longer period. Step 5: Weigh the Rhizomes. <PIC> Weigh 125grams of curcuma and 200grams of ginger. Use rigid rhizomes to avoid spoilage. Step 6: Washing the Rhizomes. <PIC> Always use disposable gloves, the curcuma colours anything yellow to orange. The rhizome also contains a sticky resin that will make it even worse. Scrub them off with a brush and then remove all black parts with a knife. Step 7: Shredding. <PIC> Either shred or mince the rhizomes into the glass jar with the watered honey. Add the peppercorns half way through and stir. Step 8: Clasps. <PIC> Fill in the rest and stir the mixture. Then clean the rim with a paper towel, put the lid on top and fix the tension clips. Step 9: Stirring. <PIC> The surface is not covered by the liquid, therefor you have to stir the pickle every day. Make sure there is a sufficient change between the stuff on top and below. This will prevent mould spores from getting oxygen and the growth. After some days you will see the first bubbles which indicate fermentation. This can take up to 3 weeks. Or just 3 days. Step 10: Fermentation. <PIC> Once the fermentation has started, the bubbles will get stuck between the shredded rhizomes and lift them. Stir until the bottom then, to release the gas. Step 11: Making a Sauce With It. <PIC> Take single cream and some butter, heat it in a saucepan with a tablespoon of the pickled curcuma and then serve it with your food. Step 12: Making a Soda With It. <PIC> Take 2 teaspoons from your ferment and add it to a fruit juice. Let it rest in the fridge for 2 to 3 days. It will be a sparkling and refreshing drink then.  Enjoy the fermented curcuma with every food or drink you like. It really improves the taste.


Introduction: Cheesy Chocolate Banana. <PIC> Hello Everyone!. Now, from my Instructables, i will upload a delicious recipe, how to make "Cheesy Chocolate Banana". And did you know?? The taste is super DELICIOUS!!!!!!. This recipe is one of inovations from banana. This healthy food is super easy and really fast for make. This food is suitable as a dessert. Do you want to make it?Ok now, you just follow the instructions. Step 1: The Ingredients Is. <PIC> • The main Ingredients is Banana.• Cheese• Choco rice• Butter• And if you like it, you can using sweetened condensed milk for toppingTools for make it:• Flat Pan• Plate• Spoon• Cheese grater• Knife• and any tools maybe you need. Step 2: The Banana. <PIC> Take the banana and squash it slowly , DON'T Brake it!!. after squash all of banana open the banana and take the banana. Next we need to grill the banana, so you need to look the next step. :n) Step 3: Grill the Banana. <PIC> 1. Turn on the stove and use a medium fire2. Add butter to the pan and place the banana to the pan3. Grill the banana and back and forth the banana using spoon4. After the banana change the colors to golden color, take the banana and turn off the stove.5. Place all of the banana to the plateNext step is add the toppings! Step 4: Toppings. <PIC> 1. Take the knife and cut the banana2. Grate the cheese to all of the banana3. Add choco rice to the top of the cheese4. Next, Add again the cheese5. If you want it, you can add sweetened condensed milk for toppingAfter all, The Cheesy chocolate Banana Is Finish and ready to served!!!Thanks for look my works, I hope you enjoy my works!!please like, subscribe and share for more projectsThanks!!!!


Introduction: Halloween Human Torso Appetizer. <PIC> Also known as The ManWich.
This is a perfect appetizer for going over the top and impressing your guests on Halloween. It's both pretty and gruesome. :D
If you buy all the dips and fillings ready made, it's easy to put together. You've really just got to bake lots of puff pastry and then assemble! And now that I've made all the assembly mistakes you can avoid them.
If you've got lots of baking sheets laying around and some extra hands, I think this could come together in an hour or so!
Special thanks to canida for brainstorming with me and offering suggestions, and to wilgubeast for brainstorming and naming the torso ManWich! And HUGE thanks to audreyobscura for helping me take very pretty photos of the finished project - you're my hero!
P.S. Go to the last step for TONS more photos. :D Step 1: Ingredients:. <PIC>
          This is what I used. You definitely don't have to do it this way! 		for the torso base (skin), lung & liver bowls, ribs, etc: three packages puff pastry - Pepperidge Farms was the easiest to work withan egg for eggwashin' the puff pastry
		16 oz+ white bean dip for one of the lungs (here's my white bean dip recipe!)
		16 oz+ hummus for one of the lungs (here's my recipe for hummus!)pate for the liver
		two packages smoked salmon to make the subcutaneous muscle lining the torso
		2 packages cream cheese for the cheeseball stomach and to keep the puff pastry bowls in placeshredded cheese (I used cheddar!) for the cheeseball stomach
		a beet for the heart
		a teeny pickle for the gallbladdersalami to make up the colon
I also made puff pastry intestines to go into the torso - you can find the recipe for that here!
You'll also need some parchment paper and aluminum foil to help with baking the puff pastry and beet. :) Oh, and I got some frilly toothpicks to stick in the edges of the puff pastry skin so it looked like it was pinned down to the cutting board. Step 2: Planning. <PIC> This required lots of brainstorming! It's really all going to depend on how large your serving platter/cutting board/baking sheet is. We have a huge cutting board at the office, so I based the size of my torso on that.
Draw out the "flesh" part first and then cram in all the other organs. :D
For this, I chose to do lungs, a heart, liver, gallbladder, stomach, colon and intestines. Some organs are missing, I know. ;) But I couldn't get it all in there AND make it look nice!
I also decided to do little bits of spine coming out the top and bottom of the torso. I made tiny ribs out of the puff pastry too.  Step 3: Make the Intestines!. <PIC> You can make these first to get them out of the way - just assemble the puff pastry in the pan, cover it, and put it in the fridge. You can bake them while you assemble the rest of the torso.
The full recipe for these can be found here:https://www.instructables.com/id/puff-pastry-intestines/ Step 4: Cut Out and Bake the Torso Base. <PIC> This will take two sheets of puff pastry.
I did this on parchment paper so it was easy to transfer the pastry to what I would be baking it on.
I used a little water to connect the two pieces and then rolled it out lightly. Then I cut around the edges of my paper template so I could use it as a pattern. I laid the paper on top of the pastry and cut around the edges with a paring knife.
I then used some of the extra pieces of puff pastry to cut out the top and bottom of the "spine" and affixed them to the sheet of pastry with a little water. :)
Once everything is ready, coat it with a little egg wash.
Bake this at 400 F for about 20 minutes, or until nice and golden brown. Step 5: Create the Cheeseball Stomach. <PIC> For the cheeseball I used 1 1/2 boxes of cream cheese (it needs to be softened - if you forgot to leave it out at room temp, heat it in the microwave 30 seconds at a time until nice and soft.) and a couple handfuls of cheddar cheese. I mixed it all together with onion powder, garlic powder, cayenne, Italian seasoning, paprika, salt and pepper. I completely winged this part.
I then plopped the mixture out onto a bit of parchment paper and formed it into the shape of the stomach I drew out.
This needs to go into the fridge to firm up while you make the rest of the pieces! Step 6: Make the Beet Heart. <PIC> To roast the beet, you'll want to cut off the very top and bottom, wrap it in foil, put it in a little baking dish, and pop it in the oven at 400 F for at least 40 minutes. Smaller beets will be done in that time, but large beets might take a little longer.
You'll know if you can easily piece it with a paring knife. :)
Once it's out, let it cool down enough so you can touch it, and carve it a bit so it looks more like a heart than it did. :D Step 7: Make the Lung and Liver Bowls. <PIC> To do this, cut a sheet of puff pastry into strips, and rolled the strips. I cut out one of the lungs and the liver from my paper template to use as a pattern.
Imagine it's like you're making a bowl from clay - just wind the rolled pastry around the pattern, adding at least two layers. Use a bit of water to get it to stay together.
You might want to brace it in the middle with a little bit of aluminum foil - mine collapsed in a little bit while baking!
Bake at 400 F for about 15-20 minutes, or until golden brown.  Step 8: Make the Ribs. <PIC> I was starting to lose track of what I was and wasn't documenting at this time, so there's only one photo of this part. :)
I cut out six ribs total - two large, two medium, and two small. At this point I wasn't sure if I was going to use them or not, but I think they looked pretty nice!
I baked these at 400 F for about 20 minutes, and coated them with egg wash before! Step 9: Lay Down the Subcutaneous Muscles. <PIC> Place the smoked salmon around the edges of the torso. You'll want to save a little bit to fill in any space between the dip bowls and the lungs and kidneys. :D Step 10: Place the Lungs, Liver and Stomach Into Place. <PIC> Check the placement of everything first! At this point you can lay down some extra salmon to cover the puff pastry in places it might be exposed. Once you're happy with it, apply a good bit of cream cheese to the backs of the lungs and liver. This will help keep them in place and keep your dips from leaking. :)
I put the cheeseball stomach on first, and then pressed the liver into it. That made it look nicer and also helped the liver stay in place.  Step 11: Fill the Bowls and Add the Heart!. <PIC> In the end, I overfilled the bowls so the puff pastry is a little hidden. You definitely don't have to do this - it just made it look nicer for photos. :D
Make sure to put the beet on only after you're really happy with the dip - it will bleed! Step 12: Put the Colon Into Place. <PIC> I didn't get photos of this while I was doing this, but I peeled the casing off the salami and then cut it on an angle. I used this to form the colon. Step 13: Add the Intestines!. <PIC> To do this, I just measured the area I had left on the torso and cut out an appropriate sized piece to insert. :) Step 14: Remember the Gallbladder!. <PIC> Put that pickle in its place! Don't want to forget it.  Step 15: Want to See the 3D Version?. <PIC> I managed to get a pretty excellent Catch of it!Click here to see it in the 3D viewer. :D Step 16: The Finished Torso!. <PIC> And now we get to the food porn part of the evening.
Nothing to see here but pretty pictures of delicious foods arranged like a flayed human torso. Move along. :D


Introduction: Dutch Baby. <PIC> This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple! I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!The recipe:www.vespresso.cooking/en/Dutch-Baby Step 1: Prepare the Ingredients. <PIC> Ingredients (for 2 servings):3 large eggs   185ml milk – 3/4 cup   75g all-purpose flour – ½ cup + 1 Tbsp   60g brown sugar – 1/4 cup   ½ tsp vanilla extract   1 tsp lemon zest, grated (preferably organic)   ¼ tsp salt   30g butter – 2 Tbspfor serving: 2 Tbsp mascarpone cheese   fresh strawberriesTools:a blender or a food processor    a cast iron skilletAbbreviations:tsp = teaspoon   Tbsp = tablespoon Step 2: Preheat the Oven and Prepare the Batter. <PIC> Preheat the oven at 400°F / 204°C (gas mark 6). When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven. In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk. Step 3: Pour the Batter in the Hot Skillet. <PIC> Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges. Step 4: Serve. <PIC> Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.


Introduction: Eggless Peanut Butter Brownie. <PIC> One friend invited us for dinner and I thought of making this Eggless Peanut Butter Brownie for dessert. This is the first time I made eggless so was little worried but was very happy how it turned out. It was so soft and moist. It was delicious. Please try it. Thank you. Step 1: Ingredients. <PIC> Plain Flour - 2 CupsUnsweetened Cocoa Powder - 1.5 Cups Unsalted Butter - 1 Cup Peanut Butter - 1 CupWalnut - 1 CupYogurt - 1/2 Cup Cream - 2 tsp Sugar - 1.5 Cup (adjust to taste) Baking Powder - 1.5 Tsp Baking Powder - 1/2 Tsp Vanilla Extract - 1tsp Warm Water - 1/2 Cup (adjust to get the right consistency)Salt - a pinch Step 2: Peanut Butter Brownie Preparation Steps. <PIC> Sieve all the dry ingredients except sugar (i.e., flour, cocoa, baking powder, baking soda) so there are no lumps. Mix well so it forms a uniform mixture.Mix the wet ingredients including sugar (i.e., butter,peanut butter and vanilla extract). You can use a hand mixer or a blender.Fold in yogurt to the mixture. Also mix some crushed walnuts.Mix the dry and wet ingredients we prepared above. Don't over mix. Just fold in.Add fresh cream.Add warm water.Add more sugar if required.Grease a cake pan.Pour the brownie mixture into the pan. Give it a tap so any air bubbles can escape.Spread some crushed walnut on topDrizzle some melted peanut butter on top as well.Bake the brownie in a preheated oven at 350degree F for 15-20mins. Cool to room temperature and cut into pieces. It is best when cold.The Eggless Peanut Butter Brownie is ready!


Introduction: 5 Nut Butter (peanut Butter). <PIC> I decided to make peanut butter as cheap as possible, buying all ingredients from my local 99p store. But they didnt have any raw peanuts on their own so decided to buy 3 150g bags of raw mixed nuts (Cashew, Brazils, Hazelnuts, Almonds and Peanuts) and see what happened. For this instructable you will need: 3 x 150g bags of raw mixed nuts A tablespoon of honey Oil of choice (I used a culinary oil of Sunflower and virgin olive oil. Not bad from a 99p shop!!) Salt  Equipment needed: A blender and a spoon! Step 1: . <PIC> STEP 1 Put all the nuts into a mixing bowl and drizzle over a little oil and coat all the nuts. I prefer to leave the skins on the nuts as a) its alot quicker, and b) for the extra goodness. Its totally your call if you want to faff around and skin them Now lay these nuts onto a flat oven tray lined with baking paper (See pic). Sprinkle a little salt over all the nuts. Roast in the oven at 180c or 350f for 20 mins. Then leave on the side for 30 mins to cool. Have a brew while waiting as there's no more you can do for now Step 2: . <PIC> STEP 2 Once cooled, the nuts can be put into the blender. Add about 1 1/2 tablespoons of oil and 1 measured tablespoon of honey. Blend and add oil as needed for desired consistency. This took me around 15 mins to complete because, as you can imagine, nut/peanut butter has a tendency to stick! So open the blender and scrape around the edges as many times as needed until its how you like it. I also added another pinch of salt but that is personal preference Step 3: . <PIC> Once desired consistency is met, spoon into jars and you're done! I really enjoyed the flavour of this spread. You can taste all 5 of the nuts in it and sets it apart from other nut butters. From this amount of nuts, I managed to make a jar and a half in regular jam sized jars. I hope you enjoy making this. Its my first instructable so please leave a message and let me know what you think :-)


Introduction: Blueberry Crepes With Blueberry Greek Yogurt. <PIC> I love the delicious dessert, well anytime really, French origin recipe of Crepes. Yum! There is nothing better to fight away those blues, than these Sweet Blueberry Stuffed Crepes. Enjoy this video from the Chobani Challenge using delightful Blueberry Greek Yogurt. Step 1: Quick and Easy How to Video:.  Step 2: Ingredients. 1 1/3 Cups Milk3/4 Cup All-Purpose Flour2 Eggs1 Teaspoon Lemon Juice1 Teaspoon Vanilla Extract2 Tablespoon Butter, melted1 1/2 Cups Blueberries¼ Cup Honey1 1/2 Cups Greek Yogurt, Blueberry Step 3: Instructions. 1. Blend milk, flour, eggs, honey, lemon juice, and vanilla extract in a food processor or blender until smooth.2. Heat a skillet on medium heat.Brush a coat of melted butter over the bottom and sides of the pan.3. Pour ¼ cup of batter into the center of the pan, twirling the pan so the batter spreads evenly.4. Cook for 30 seconds until crêpes pull away from the sides of the pan.5. Gently flip the crêpe over with a rubber spatula and cook for an additional 20 seconds.6. Remove from heat and transfer to a plate.7. Repeat cooking the crêpes until all the batter has been used.8. Set the cooked crêpes aside.9. Rinse and clean the same pan. 10. Heat the blueberries, and yogurt.11. To assemble and fill the crêpes, scoop 1/3 cup of blueberry mixture in the center of the crêpe from side to side.12. Tuck the side ends over the yogurt about 1-inch in.Fold the opposite sides over each other to form a wrap.13. Finish each crêpe off with a dash of blueberry mixture. Step 4: Nutrition Facts. Calories: 400Fat: 13GProtein: 12GCarbs: 60G


Introduction: How to Make Perfect Chocolate Chip Cookies. <PIC> I've tried dozens of variations on the chocolate chip cookie over the years, and this one is by far the best! DISCLAIMER: This recipe was adapted from The Professional Pastry Chef: Fundamentals of Baking & Pastry, by Bo Friberg. HLPERRY is not responsible for the outcome of any recipe. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients.
Perfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy  on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or  too-crisp cookies, and these turned out just like they do at your favorite bakery.
Difficulty: Average
Yield: 48 cookiesINGREDIENTS:
9 ounces of unsalted butter, room temperature
6 ounces of light brown sugar
6 ounces of granulated sugar
2 eggs
1 teaspoon vanilla extract
13 ounces bread flour
1 teaspoon salt
1 teaspoon baking soda
12 ounces of semisweet chocolate chipsWHAT YOU'LL NEED (or what will make your life easier):
hand or stand mixer (dough hooks recommended but not necessary)
large mixing bowl
cutting board
sifter
wooden spoon
sheet pans
parchment paper
knife
spatula
cooling rack Step 1: Step One: Cream the Butter & Sugar. <PIC> Preheat oven to 375 degrees.
Beat the butter, brown sugar, and granulated sugar together, using the dough hook at medium speed (I've used regular mixer attachments with no problems). Add the eggs and vanilla.  Step 2: Step Two: Add Dry Ingredients. <PIC> Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips (and walnuts, if desired). Dough should easily come together and form a ball. Step 3: Step 3: Divide the Dough. <PIC> Divide the dough into 3 equal pieces, approximately 1 pound each. Roll each piece into a rope 16 inches long and cut each rope into 16 equal pieces.
I like to line up a tape measure with my rope of dough and mark it at one-inch intervals, then slice. Step 4: Step Four: Get Ready to Bake!. <PIC> Place the pieces, cut side up ( you do not need to roll the pieces round),  on sheet pans lined with parchment paper. Stagger the cookies so they do not bake together. These cookies end up being 2 1/2 - 3 inches in diameter. Step 5: Step Five: the Finish Line. <PIC> Bake the cookies until just done, about 10 minutes. The cookies should still be a bit sticky in the middle and just slightly brown at the edges. In my experience, if you let the tops get too brown, you're going to have a very crunchy cooky once they cool! If that's your jam, so be it, but consider yourself warned :)
I like to move the cookies to a cooling rack after a few minutes, to completely cool. Then, you can store them in an airtight container for a few days (if you have any left).
Enjoy your cookies!


Introduction: Easy Chocolate Peanut Butter Mug Cake (eggless).. <PIC> If you are looking to make an easy, delicious mug cake look no further. I can show you how to make one in these simple steps. It is perfect for late night cravings.Adapted from: <https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/>. Step 1: Get Your Ingredients. <PIC> You will need:4 tablespoons all-purpose flour2 tablespoons granulated sugar2 tablespoons unsweetened cocoa powder1/4 teaspoon baking powder1/8 teaspoon salt5 tablespoons of milk2 tablespoons vegetable oil1 tablespoon peanut butter1 tablespoon chocolate chips to tasteOptional:Whipped cream Step 2: Mix Dry Ingredients. <PIC> Mix together your dry ingredients, flour, cocoa powder, sugar, baking powder and salt, in a microwave safe, medium sized mug. Step 3: Mix Wet Ingredients. <PIC> In the same bowl mix together your wet ingredients, milk and vegetable oil. Step 4: Prepare to Microwave. <PIC> Add your chocolate chips and mix before adding your peanut butter. Step 5: Microwave. <PIC> Microwave for 1 minute and 10 seconds on high. Step 6: Top and Enjoy. <PIC> Top with whipped cream and more chocolate chips and enjoy.


Introduction: Lauki Ka Achar (Bottle Gourd Pickle) Recipe. <PIC> The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle. Step 1: Recipe. Ingredients: Cut Lauki (Bottle Gourd) – ½ kgsMustard Oil – 2 tablespoonsMustard seeds powder – 1 ½ tspSalt. Red Chilly powder, Coloured red chilly powder, Turmeric powder – As per tasteMethod:Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. Mix all ingredients and store in glass jar. Keep it sunlight for 2-3 days till we get the required sourness. Once ready serve with roti.


Introduction: Chipotle Chilies Mushrooms. <PIC> Great in this cold winter! Step 1: Method. <PIC> 2 chipotle chilies450 g white button mushrooms, skinned4 tbsp oil1 onion, chopped2 garlic, crushed/mincedfresh coriander for garnishSoak chilies in hot water for 10 mins, drain and cut off the stalksSlit chilies and scope out the seeds then chop nicelyTrim mushrooms and clean them (if they are huge, cut them in half, otherwise leave them as is)Heat oil, add onion, garlic, chilies and mushroomsStir fry for 6-8 minutes, coating evenly until onion is tenderSpoon into plate and garnish with corianderNote: you can also chop some coriander and mix with mushroom at the very end Enjoy~


Introduction: English Toffee Cappuccino Pie! (For Pi Day!). <PIC> So Pie day is coming up! Let's make an awesome yummy pie!
My lover and I decided to make, English Toffee Cappuccino Pie!
This Pie recipe will take about 1 hour and half to 2 hours.
Without any further do, let's bake! Step 1: Materials/ingredients!. <PIC> You will need the following:
1 box of Pillsburry Pie crusts
1 package (8 oz) of cream cheese
1/4 cup of powdered sugar
3 Tablespoons of English Toffee Cappuccino Instant Hot Drink Mix
1/4 Cup of Chocolate-flavored syrup
1 container (8 oz) of frozen whipped topping (Cool Whip)
1/2 Cup of Toffee bits
1 Container of Whipped cream
1 pack of cookie dough
You will also need:
Glass Pie Dish (I used a different dish)
Hand mixer
Mixing container
Parchment paper
Cookie tray
Spoon
Measuring cup Step 2: Lay Out the Shell!. <PIC> Begin by unrolling your pillsburry pie curst and carefully place it on your glass pie plate.
Depending on the pie crust you purchase, it will either require you to butter the glass container or not butter it prior to applying the dough.
The dough I bought did not require any pre-buttering, so that was great! ^-^
Since we were using a square glass plate, we had to take some leftover crust dough and cover/reinforce some parts.
Once that is done, pop it the oven and bake it.
Baking times will fluctuate with different kinds of dough, so make sure to read those pesky instructions!
We baked out crust at 450*F over a 13 minute period. Step 3: Making the Batter! Fluffy!. <PIC> Meanwhile your crust is baking in the oven, let's start working on the batter!
Add your 8 oz of cream cheese to the mixing container.
Add 1/4 cup of powdered sugar.
3 Table spoons of the English Toffee Cappuccino instant mix
And add your 2 table spoons of chocolate flavored syrup. Step 4: Mix the Pre Batter!. <PIC> With all of these ingredients in the bowl, prep your hand mixer and mix the ingredient at medium speed until the mix is smooth.
Once the pre-batter is smooth, open the Cool whip container.
Fold in your 8 oz of Cool Whip along with 6 tablespoons of Toffee bits.
Once you have these two final ingredients in, mix it all together again at medium speed.
Make sure to mix everything throughly and mix it for about 4-5 minutes so your final batter will have a good "fluff" to it   : D Step 5: Baking the Cookie Details!. <PIC> Having the batter done, we now move onto baking the cookie details.
But first! Our pie crust was now ready! Yay!
Once your crust is done, take it out of the oven and let it throughly cool in your fridge.
I'd say leave it in the fridge for 40-60 minutes.
Now, let's make some cookies, shall we?
Since we bought pre made cookie dough, it wasn't much hard to make em'
Take your cookie tray and cut out a piece of parchment paper, lay it out on the tray.
Take the dough, make little balls and place them separately on the tray, remember, these will expand! So leave a little elbow room! Haha!
Now assemble your cookie dough army and place them in the oven.
We baked ours at 350*F over a course of 11 minutes for a crunchy yet moist interior. Step 6: Making the Pi Emblem!. <PIC> Since we will be celebrating Pi day tomorrow at our college campus, we figured we should make a Pi symbol!
We had some left over cookie dough so we shaped it to look like the Pi emblem.
I forgot to take a picture of this process but, once your cookies are done, place them in a plate and pop in the fridge to let them cool down.
Once your Pi emblem is shaped, place it the oven.
We also baked this one at 350*F over a course of 9 minutes.
The final baked result was slightly trimmed with a knife to define the Pi emblem shape. Step 7: Filling the Shell! ^-^. <PIC> Once your shell is completely cool, take it out of the fridge and prep to pour in your batter.
With a spoon (we used a wood spoon), begin pouring in your batter into the cooled pie crust.
Once it's completely poured in, sprinkle on Toffee bits (as many as you desire).
We decided to cover most of surface because let's be honet, Toffee bits are DE-LI-CIOUZZ!! ^-^ Step 8: Detailing the Pi Formula!. <PIC> Once you're done sprinkling on the Toffee bits, place your cookie Pi symbol in the middle of the pie.
Now take your container of whipped cream and spread the cream around the border of the pie.
Once you're done, place the cookies around the outer shell.
PRODUCT PLACEMENT! Just kidding!
Take your Chocolate flavored syrup and drizzle the pie with that delicious drizzly chocolately syrup goodness!
Yumm!
The Pi formula has not failed us!
Place the pie in the fridge and let it fully cool over the course of an hour. Step 9: Happy 3.14159265 Day! (Happy Pi Day!). <PIC> If you followed these instructions, then after that long hour of waiting to devour your Pi pie will pay off!
You will have a delicious English Toffee Cappuccino Pie to share with your friends and celebrate Pi day.
Now, we couldn't resist but try the finished product, so we sneaked a small slice away, drizzled it with more syrup and ate it..
It was delicious! The effort really payed off.
I suggest you really try out this recipe! It will serve you good!
Don't forget to vote for the Pi Day Pie Challenge! :D
Happy Pi day to ya'll! ^-^


Introduction: PB & Banana Piggy Sandwich. <PIC>
          This is a fun sandwich for the kids to help make. Fill it with their favorite fillings.IngredientsRhodes™ Dinner Rolls, thawed but still cold1 egg, beaten  raisins  peanut butter  bananaInstructionsCombine 2 rolls and flatten into a 5-inch oval. Place on a sprayed baking sheet. Cut another roll in half. Flatten one of the halves into a 2 1/2-inch circle for the nose. Use a straw to make nostrils (enlarge holes because they will shrink). Place nose on the face. Flatten the last half into a 3 1/2 x 2-inch rectangle. Cut the rectangle in half diagonally making 2 triangles. Place triangles at the top of the face and fold the points over to make the ears. Press raisins into the face for eyes. Brush everything with beaten egg. Repeat to make as many sandwiches as desired. Allow to rise 15 minutes. Bake at 350°F 15-20 minutes or until golden brown. Cool, slice and fill with peanut butter and banana.  Video Instructions At: http://www.rhodesbread.com/recipes/view/2287


Introduction: Chicken Parmesan Sandwich Recipe. <PIC> This is my version of a chicken parmesan sandwich - it's not traditional but it is delicious! The way I make the chicken in this recipe is good for both sandwiches and chicken tenders, so it's really like two recipes in one. HOORAY! This recipe is definitely my favorite use for chicken breasts - if you're careful when frying the chicken is always nice and moist. :)The breading for the chicken parmesan is about 80% cheese in this recipe. I'm not sure if there's anything else I need to say beyond that, honestly. If you're not convinced you need to make it by now there's no hope. ;) Step 1: Ingredients + Tools. <PIC> ingredients:2-3 chicken breasts1 cup grated parmesan cheese1/4 cup all purpose flour2 eggsItalian seasoning to tastebuns or bread of choicejarred tomato sauce OR make your own!You may run out the the parmesan/flour breading mixture if your chicken breasts are huge! If you do, just keep the ratio at 4 parts parmesan to 1 part flour and you'll do fine. :)tools:large skillet for fryingpan for heating/making tomato sauceplastic wrapheavy bottomed pan for flattening the breastssharp knifecutting board Step 2: Start Your Tomato Sauce. <PIC> Put the tomato sauce on first so it can simmer and reduce. I find these sandwiches work best if the sauce is nice and thick. :)This is especially important if you're using my recipe to make it from scratch! If you have time I definitely recommend it - it's much easier than you'd think and tastes so much nicer than the canned stuff. Step 3: Get Everything Ready for Breading. <PIC> In a wide, shallow container, crack your eggs and beat them well.In another container (I'm using a baking dish) combine the parmesan, flour and Italian seasoning. Mix well and taste - add more Italian seasoning as needed! You can add some black pepper too if you like. Just don't add salt - the breading is salty enough as is! Step 4: Cut Up the Chicken Breasts. <PIC> The main goal here is to cut them about the same size as the buns/bread you're using. From three chicken breasts, I got six fat pieces that are perfect for sandwiches. The other little pieces of chicken breast I keep and fry the same way - they're great for dipping in the tomato sauce and midnight snacks. :D Step 5: Flatten Out the Chicken . <PIC> Lay a piece of plastic wrap over the cut chicken breasts and pound with a heavy bottomed pot. Just try to get all the pieces to the same thickness throughout. :) Step 6: Bread the Chicken . <PIC> We're going to double bread the chicken - it makes a fantastic crust! First, coat each piece in the beaten egg, and then dredge it well in the parmesan/flour mix. When you finish with each piece put it on a plate to the side. Once all the pieces have finished the first round of breading, repeat the process again. Be gentle the second time around so you don't pull off any of the breading. Place them on a plate as you finish them. Step 7: Fry the Chicken. <PIC> Get out a large skillet and pour in enough oil to cover the bottom. You don't want too much! Just enough to reach about halfway up the chicken breasts. Heat the skillet over medium high heat until the oil shimmers. If you're not sure how to tell if the oil is hot enough, drop in a grain of rice or some of the breading. If it rises to the surface and bubbles and dances about immediately, you're good to go!Add in the chicken and make sure not to crowd the pan - you don't want anything of the pieces touching.Fry just until the underside is nice and golden brown, and then flip and repeat. This will go very fast - no more than 1-2 minutes per side. Don't let the breading go past golden brown, either - the cheese will get pretty bitter. :)Once they're done frying, place them on a plate with paper towels and drain.  Step 8: Assemble and Enjoy!. <PIC> Toast your bread or bun and assemble the sandwich. You can add some mozzarella on top too and broil for a moment if you want even more cheese. :DAnd remember to fry up all the little chicken pieces in the breading for snacks! They are sooooooo good.


Introduction: Soft Cinnamon Roll. <PIC> Well, cinnamon roll served commonly in Europe and North America,it isn't common in Malaysia(a small country in Southeast Asia).I don't commonly see cinnamon rolls in local bakery here.so i bake my own for my breakfast. Step 1: Ingredient and Kitchen Tool. <PIC>
Ingredient:
Dough:
Four                                                      200g
Dry yeast                                              4 teaspoons
Baking powder                                   1/2 teaspoons
Milk                                                        120ml
Vegetable oil                                       1/4 cup
Sugar(i use organic brown sugar)  1/4 cup
Filling:
Melted butter                                        25g
Icing sugar                                           1/4 cup
Cinnamon powder                             3 tablespoons
Frosting:
Butter                                                    20g
Cream cheese                                    40g
Icing sugar                                           40g
Milk                                                        2 Tablespoons
Lemon juice                                         1 teaspoons
Kitchen Tools:
 2 Large bowls (one smaller, one larger)
Whisk
Small knife
Measuring cup
Mixing spoon
Oven
Kitchen Scale
2 Small bowls
and...the most important patience.
You will make about 10 cinnamon rolls Step 2: Wet Ingredient. <PIC> Add milk, yeast, vegetable oil and brown sugar into the big bowl(the smaller one)and mix it with the whisk Step 3: Dry Ingredient. <PIC> Mix the flour and baking powder into the mixture Step 4: Kneading. <PIC> When the dough is well mixed , let it rest for 10 minutes. After that start your kneading
I knead it  using a mixer. What i do is just switch to the knead mode and the mixer will do the job for 1/2 hour.
If you knead it by hand,start first with a spatula,when the dough becomes non-stick,use your hand to knead it.
You should continue kneading  for about 20 minutes.
When you are done ,rest the dough for 30 minute.The dough should be smooth and soft.
  Step 5: Rolling. <PIC>
Roll out the dough into a flat rectangular shape, you need to make sure it is half a cm thick. Step 6: Flling. <PIC> Mix the icing sugar with the butter using your whisk until the mixture is smooth.
Now add  the cinnamon  into the mixture until it is uniform. Step 7: Spreading. <PIC> Spread the filling onto the dough and make sure you leave a little space at the sides of the dough.
Roll the dough up and at the end of the dough brush with some water or egg wash to make it sticky.
Cut the roll into a inch wide,and put on a oiled oven tray.
Remember to rest again for 1 hour or more. I put a some dough in a bowl of water,when the dough float that means the roll is ready to bake. Step 8: Baking the Bread. <PIC> Preheat the oven first.
I don 't have a baking stone ,so i just simply put the tray into the oven and bake for 15 minute at 180 degree Celsius . Step 9: Frosting. <PIC> While the rolls are in the oven.Use the time to make the frosting.
Add the icing sugar,butter and cream cheese in small bowl and mix it with a whisk.
Now add in the milk and whisk it quick.
At first it maybe lumpy but after a few minute it will become thick and smooth.
if you got some nutmeg add a pinch to get the favour in it. Step 10: Time to Enjoy. <PIC> When the cinnamon roll is done take out and let it cool for about 10 minutes.
Then spread the frosting on the surface.
If you want to keep them overnight ,don't spread the frosting ,put the rolls in a container and the frosting in the refrigerator.
When you want to eat them reheat the rolls in the oven and then spread the frosting on the top.
Hope you enjoy.


Introduction: Turtle Icebox Cookies. <PIC> I was browsing through some cookbooks and I noticed a recipe for icebox cookies. The book included different shapes that could be made with the dough, like swirls and checkerboards. That got me thinking: what about some other shapes, perhaps animal cookies? I thought back to my childhood and remembered that I found cartoon turtles relatively easy to draw, just a bunch of circles, dots, and lines. Which, more importantly, means that they adapt to icebox cookie form very well. So, I took my old turtle, spruced it up a little, and turned it into a cookie :). Step 1: Getting Started. <PIC> The great thing about making these cookies is that you don't need a turtle shaped cookie cutter nor do you have to make any frosting. Just a few basic tools, the cookie dough, some sprinkles, and a bit of chocolate are all that's necessary to decorate and shape these cookies!
P.S. The icebox cookie dough recipe is adapted from The ATK Family Baking Book.Ingredients
3/4 cup + 2 tbsp flour (for the green dough)
1 1/2 cups flour (for the white dough)
2 tbsp matcha powder
16 tbsp (2 sticks) butter, softened at room temperature
3/4 cup sugar
1/2 cup powdered sugar
2 egg yolks, at room temperature
2 tsp vanilla extract
black nonpareils
4 oz. semisweet chocolateTools
round 1" cookie cutter
large straw (like one used for pearl milk tea)
plastic wrap
knife
piping bag Step 2: Make the Dough. <PIC> Cream the butter with the two sugars. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Split this mixture in thirds and set aside for now.
Get two separate bowls. To one bowl, add 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder. Mix thoroughly. Add one third of the previously split mixture to the matcha and flour and mix until you get a dough.
To the other bowl, add 1 1/2 cups flour. Add the remaining two thirds of the previously split mixture and mix until a dough forms. Now you should have one green matcha cookie dough and one white vanilla cookie dough. Step 3: Make a Dough Log. <PIC> Split the vanilla dough in half. Place one half of the vanilla dough on a piece of plastic wrap. Roll it so it forms a log with a 1 1/4" diameter.
Sandwich the matcha dough between two sheets of plastic wrap, and a rolling pin to roll it out to a rectangle as long as the vanilla log and wide enough to fully wrap around it (it'll be about 1/4" thick).
Wrap the matcha dough around the vanilla dough log. Use your fingers to smooth out the crease formed. Cover the entire log in plastic wrap and refrigerate for 15 minutes. Step 4: Shaping the Dough. <PIC> Once the dough log is firm, remove it from the refrigerator. Slice the log into 1/4" thick slices and place the cookies onto parchment lined baking sheets.
Take the other half of the vanilla dough, sandwich it between plastic wrap, and roll it out to 1" thick. Use a round 1" cookie cutter to cut out circles from the dough.
Use the cookie cutter to cut off part of the circle cut-out to form crescent shapes for the turtle heads. Use a big straw (like the ones for pearl milk tea) to cut out small circles from the dough (use a chopstick to poke the dough circles out of the straw if it gets stuck).
Use a knife to cut each circle in half. Now stick 1 crescent and 5 small semicircles (4 for the feet and 1 for the tail) to each log slick on the baking sheets to form turtles. Step 5: Baking the Cookies. <PIC> Preheat oven to 325°F. Pinch the tail semicircles (the ones at the very bottom) so they look triangular. Add two black nonpareil sprinkles on the crescent heads for the eyes. Once done, chill the baking sheets of cookie turtles for 10 minutes.
Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling. Step 6: Decorating the Cookies. <PIC> Melt a bit of semisweet chocolate. Place it in a piping bag. Pipe two vertical lines on the shell (the white circle inside the matcha one). Then, pipe two horizontal lines on the shell perpendicular to the vertical lines. Step 7: To Finish. <PIC> Wait for the chocolate to harden and then enjoy! These cookies should remain fresh up to a week in an airtight container.


Introduction: Blue Popping Candy Donut Balls Recipe From Food Devils. <PIC> Delicious popping candy donut balls that will be enjoyed at every childrens party Step 1: Ingredients. <PIC>                     1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten Popping candyBlue food colouring300ml/10½fl oz vegetable oil, for deep-frying Step 2: . <PIC> Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until  frothy. Step 3: . <PIC> Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.                                                       Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter, the egg and the blue food colouring. Step 4: . <PIC> Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Step 5: . <PIC> On a floured work surface, knead the dough for five minutes, Step 6: . <PIC> Roll the dough Step 7: . <PIC> Divide into balls and place in a warm place for 30 minutes, or until they have doubled in size. Step 8: . <PIC> Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then  carefully turn over. Step 9: . <PIC> Remove from the hot oil with a slotted spoon and drain on kitchen paper Step 10: . <PIC> Mix the popping candy with the remaining sugar Step 11: . <PIC> Roll the hot doughnuts in the remaining sugar and popping candy mixture.Sprinkle extra popping candy over the donut balls and serve