Introduction: Timeshifting Food – Cashew Chicken Curry With Wild and Brown Rice. <PIC> Let’s do the time shift again, with apologies to The Rocky Horror Picture Show.Dinner for two?  No problem.  Thaw a pre-made pack of Wild and Brown Rice in the refrigerator (1 – 2 days).  Heat S&B mild golden curry and add cubed pre-cooked chicken.  Heat and plate the Wild and Brown Rice.  Cover with the curry and top with cashew pieces.  Serve with a steamed vegetable, like cauliflower sprinkled with shredded Parmesan cheese.I use an older Panasonic microwave for cooking.  It works well when cooking for two. Step 1: Timeshifting Cauliflower. <PIC> Edit 2016-02-27 -----------------------------------------------------------------------------Note: Finally found a good cauliflower and added four pictures. --------------------------------------------------------------------------------------- End editCauliflower really doesn’t lend itself much time shifting.  Sometimes they won’t even last a week before developing brown patches.  I get the best shelf life by washing them in a baking soda and surfactant wash, cutting them into major florets, and storing them in the refrigerator in a plastic container with a loose foil lid.  Pick cauliflowers that are solid, white (without yellowing or brown patches), and with firm leaves.  Limp leaves are a sure giveaway that the cauliflower isn’t fresh.  I haven’t tried the green or orange versions.1. Wash, rise, and reduce the cauliflower to large florets.2. Depending on the size of the floret, cut it into bite-sized pieces.  Place in a 2-quart glass measure, spritz with water, and cover. 3. Microwave on High (9-1/2 minutes in my microwave).  4. Drain, “plate”, sprinkle with Parmesan, and serve.Note: Use a sprayer filled with water to wet vegetables for steaming in the microwave.  The smaller size of the droplets is more likely to be converted to steam.Note: Use Chinet paper lunch plates (8-3/4-inches) as lids.  They are sturdy enough to hold the contents when draining. Step 2: Timeshifting Chicken. <PIC> A single breast is enough for this recipe but I normally cook several so they can be used in chicken wraps.Ingredients1 chicken breastOlive oilSalt and pepperMake1. Line a pan with foil.2. Coat the chicken breast(s) with olive oil.  Salt and pepper to taste.3. Cook at 375 degrees F for 23 minutes.  For the Breville oven, use the middle rack, “Bake” setting , 375 degrees F, and 23 minutes.4. Cool and place in quart Ziploc bags.  From the refrigerator, cube before use.  From the freezer, cube before freezing and thaw before use.Note: I buy the breasts in bulk at the big box store, portion them in pairs in quart freezer Ziploc bags, and freeze them.  They get thawed in the refrigerator as needed. Step 3: Timeshifting Wild and Brown Rice. <PIC> This is really simple and you can be doing other things while it cooks, which is good because it takes nearly an hour to cook.  Then you can freeze it for when you need it.  When thawed, it only takes four minutes in the microwave to reheat.  I usually make several batches.Ingredients1/4 cup wild rice (57 grams)Fat 1/2 cup brown rice (115 grams)2-1/2 cups water1/2 teaspoon salt1 teaspoon olive oilMake1. Measure all ingredients into a 2-quart glass measure.  Cover with a Chinet paper lunch plate (8-3/4-inches).2. Microwave on High for 8 minutes.  Then microwave on Medium for 40 minutes.  Remove and let sit for 5 minutes.  Stir.3. Let sit, covered, for about 30 minutes to cool enough to put into a 1-gallon Ziploc freezer bag.  4. Put it in the refrigerator overnight, not the freezer.  Don’t skip this step; you may end up with clumpy rice.  Then put it in the freezer.Use1. Thaw a pack of wild and brown rice in the refrigerator (1 – 2 days).  2. Pour into a 2-quart glass measure.  Microwave on High for two minutes, stir, and on High for two more minutes.  Serve.Note: The frozen Wild and Brown Rice can be thawed on a microwave's defrost setting, although letting the refrigerator do it is much easier. You can start it in the bag and defrost it just long enough to break up the rice.  Overheat it and you run the risk of melting the bag. Step 4: Timeshifting Cashew Curry Chicken With Wild and Brown Rice. <PIC> CAUTION: After heating the water, drop a single piece of curry into the water.  It is eruptive when the whole pot boils at once.  It is entertaining but keep your hands away from the steam and boiling water.  Even an Ove Glove won’t protect you from boiling water and steam.For the 8.4 oz (240 g) S&B Golden Curry, MildIngredients3/4 cup diced cooked chicken (1 breast) 1-3/4 cups water1 Tablespoons olive oil1/2 tray S&B Golden Curry, Mild (2 squares)CashewsMake1. Pour the Wild and Brown Rice into a 2-quart glass measure and cover.2. Cube the chicken and the curry.3. In another 2-quart glass measure, combine water and oil.  Microwave covered on High for 6 minutes.  CAUTION: After heating the water, drop a single piece of curry into the water.  It is eruptive when the whole pot boils at once.  It is entertaining but keep your hands away from the steam and boiling water.  Even an Ove Glove won’t protect you from boiling water and steam.3. Drop one piece of curry into the water.  After it erupts, add the remaining curry.  Stir until completely dissolved.4. Microwave uncovered on High for 2 minutes.  Stir.  Microwave uncovered on High for 2 minutes.  Add chicken and stir.  Microwave uncovered on High for 2 minutes.  Stir.  Microwave uncovered on High for 2 minutes.  Remove from the microwave.5.  Microwave the Wild and Brown Rice covered on High for 2 minutes.  Stir.  Microwave covered on High for 2 minutes.  6.  Plate the Wild and Brown Rice, spoon the Curry Chicken over the rice, and top with cashews. 7. ServeNote: S&B Curry comes in 3.5 oz / 100 gram and 8.4 oz / 240gram boxesNote: For the 3.5 oz / 100 gram box of S&B curry, use 1-1/4 cups water and 1/2 box of S&B Golden Curry, Mild


Introduction: Potato Carrot Soup With Celery, Leek, Parsley and Meatballs Recipe. <PIC> Ingredients:1000g potatoes1000g carrots500g minced meat500g celery500g leek3 onions1 egg50g parsley50g breadcrumbssalt, pepper, paprika & vegetable broth Step 1: Preparation. <PIC> Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again. Step 2: Meatballs. <PIC> Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix.  Step 3: Finish. <PIC> Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work. https://www.youtube.com/user/bernokolo


Introduction: Crazy Heart !. <PIC>  Standing in the kitchen and wondering what to prepare..... Opening the fridge door and staring at it for 5 min... opening all the drawers and again staring for another 10 min.... led to the invention of a new recipe.  My experiment was a success when my family gave me thumbs up for it. Though i did make it a couple of more times, with minor changes for my satisfaction. I usually do enjoy experimenting a lot now a days and most of the time they do turn out to be gud. so here's one of that. Please try it out and let me know...how u find it... Preparation time: 15 min Cooking time:10 min Step 1: Ingredients & Supplies !. <PIC> Ingredients: 1) Milk                      : 1 Cup 2) Corn Flour          : 1 table spoon 3) Spaghetti            : 15-20 strands 4) Carrot                  : 1 medium. 5) French Beans   : 7-8 pieces 6) Green Pepper   : 1/2 medium 7) Chili flakes        : 3/4 tspn 8) Oregano            : 1/2 tspn 9) Black pepper powder : 1/2 tspn 10) Salt                  : to taste 11) Oil                    : to saute Supplies: 1) Shallow frying pan ( more like something to saute) & spatula 2) A Hand Chopper 3) Knife 4) a non stick pot Step 2: Getting It All Ready !!. <PIC> Take the carrot, french beans & green pepper and cut it into medium side pieces. Using a chopper, cut them into tiny pieces. do this process with each of them individually. Once done, add all of them in a mixing bowl and mix it all up !! leave it aside. Do the similar thing with spaghetti , but keep it aside. Do not mix it with others. Step 3: White Sauce !. <PIC> Heat a non stick pan on medium flame, add milk and corn flour. Steer & Mix. Add Red chili flakes, Oregano, Black pepper powder & salt. Mix it up and keep on steering it slowly till the mixture starts to thicken. Let it get nice n thick. ( add more corn flour if thickness is not being achieved) This will be used as a binding agent. Remove it from the stove and add all the chopped veggies. Mix it good. Note: Do not add your veggies before the mixture thickens. as veggies tend to give out moisture and will not let the white sauce thicken ( i already got burnt trying it the other way round :( ) Let it cool. Step 4: Shape Them !. <PIC>  On a flat surface, spread the chopped spaghetti and spread it evenly. Once your mixture is cool enough, start shaping them. make them round or make hearts out of it( i like this shape best coz of the size)....u can even make it rectangular. But which ever you make...make it big. Cover them with spaghetti on all the sides, evenly. Step 5: Saute/ Shallow Fry. <PIC> Heat oil in a flat pan, and slowly place each of them on the oil. Flip it when turns golden brown. Let it cook . Once its cooked on both the sides, place it on the butter paper on a plate in a slightly tilted fashion to drain of all the excess oil. Garnish , Serve with ketchup on side and start hogging.


Introduction: Spudnuts (Potato Doughnuts). <PIC>
	I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts.   In Idaho, a spud is a potato, and of course, homemade anything is the best.  This recipe will make 2 dozen, 3 inch Spudnuts. Mine were over 3½ inches so I didn’t get so many.   Let’s make Spudnuts. Step 1: . <PIC>
	Ingredients:
	½ lb. russet potatoes, boiled, peeled and mashed (don’t add butter or milk) (Learn how here:  https://www.instructables.com/id/The-Easy-Way-to-Peel-Boiled-Potatoes/)
	¼ cup warm water
	1 package active dry yeast (2 teaspoons)
	¾ cup warm milk (I used ¾ cup warm water and 1 Tbsp. powdered milk)
	¼ cup veg. oil (I used olive oil)
	¼ cup sugar
	1 egg
	½ teaspoon salt
	3½-4 cups flour
	Extra oil for deep fat frying
	Cooking spray (not shown)
	Glaze recipe:
	2 cups powdered sugar
	1 ½ tablespoons of water
	½ teaspoon of vanilla Step 2: . <PIC>
	Equipment:
	Measuring cups
	Measuring spoons
	Bread mixer
	Doughnut cutter (not shown)
	Rolling pin
	Pan to fry in
	Cooling racks
	Forks or chopsticks (not shown)
	Dish towel Step 3: . <PIC>
	In the bread mixer put the yeast in the warm water.  Step 4: . <PIC>
	Add the mashed potatoes, Step 5: . <PIC>
	milk, Step 6: . <PIC>
	oil, Step 7: . <PIC>
	sugar, Step 8: . <PIC>
	egg and salt. Step 9: . <PIC>
	Add enough flour to form soft dough.   Step 10: . <PIC>
	Remove from the bread mixer and place in a greased bowl, turning the dough once so that the top of the dough is greased.  Cover with a towel and let rise until double, about 1 hour. Step 11: . <PIC>
	While the dough rises, mix the glaze ingredients together until smooth and set aside until needed.
	Punch the dough down and let it rise again until double (this time about 30 minutes). Step 12: . <PIC>
	Put the dough out on the cooking spray covered counter. Step 13: . <PIC>
	Use the rolling pin to roll out the dough to about ½” thick.  . Step 14: . <PIC>
	Cut out spudnuts with the doughnut cutter. Step 15: . <PIC>
	Heat the oil to 375°.  Fry doughnuts few at a time until one side is golden brown.  Step 16: . <PIC>
	The chop stick makes it easy to flip the spudnuts over and fry the other side. Step 17: . <PIC>
	Let as much oil as possible drip from the spudnut. Step 18: . <PIC>
	and then put it in the glaze.  Step 19: . <PIC>
	Remove it from the glaze and place on the cooling rack to cool.  Step 20: . <PIC>
	YUM, reminds me of growing up in Idaho!  ENJOY!


Introduction: Homebrew Root Beer!. <PIC> Growing up, my dad was always brewing something. Most of the time his brew pot was full of brown ale or chocolate stout, but occasionally he would pull the step stool up to the counter and we would brew a batch of homemade root beer together. He kept the recipe short and simple (much like my attention span at the time) by working with a bottle of root beer extract and a basic brewing method combine the proper proportions of water, sugar, extract and yeast; bottle; and ferment. This was a far cry from many of his beer recipes, which took the better part of a day to make, but the resulting root beer did the trick for my youthful palate it was my absolute favorite drink. Now, I wouldn't call myself a root beer fanatic by any means I certainly don’t drink as much of it as I used to but when I have a craving for a glass, I almost always go for the small-batch brands, which are packed with a lot more spice and rich flavor than those made by the larger cola companies. Maybe that’s why, when I finally tasted some of my own root beer, I was disappointed with its relatively boring flavor. In all honesty, I really shouldn't have expected much from my root beer in the first place. After all, I had been relying on a bottle of grocery store extract for all of the flavor. Curious to see how to go about producing a respectable bottle of homemade root beer, I started researching various recipes. I figured it would be a challenge, but I quickly realized that while my initial recipe was almost effortless, making a batch from scratch didn't require that much effort either. It was time to get out the brew pot again. Step 1: Establish Roots. <PIC> In the days before you could buy bottled root beer extract in just about any grocery store in America, the typical root beer recipe started by steeping sassafras root the primary source for the flavor that we recognize in root beer in hot water, then adding sugar and yeast, and allowing the mixture to ferment in bottles. To further enhance the flavor of the beer, additional root barks and twigs such as sarsaparilla, burdock, and birch were also added. While foraging in the woods for these ingredients was once standard practice and still not uncommon even today, I was happy to discover that I could instead find them neatly packaged and ready to use at my local home brew store. Step 2: Get Aromatic. <PIC> Over time other aromatics were added to the brew pot to enhance the flavor of the root beer. Searching through various sources, it was not uncommon to find recipes calling for ingredients like licorice, vanilla, mint, ginger, citrus zest, cinnamon and the like. For my recipe I wanted to incorporate some of the traditional roots with a few interesting aromatics without creating a laundry list of ingredients that was a hassle to gather. Step 3: Water It. <PIC> I decided to base my recipe off of 1 gallon of water, which was enough to keep my refrigerator stocked for a while and could be easily handled in a small kitchen I’d leave the multi-gallon batches to the professionals. I preferred to use filtered water because my tap water at home was pretty metallic tasting. Step 4: Steep It. <PIC> With 2 quarts of water in my saucepan, I then added my roots I chose a combination of sassafras and sarsaparilla along with some spearmint, star anise, ginger, and cinnamon for spice, and a vanilla bean for fragrance. After bringing the mixture to a boil, I covered the pot and allowed everything to steep for about 2 hours. Step 5: Sanitize It. <PIC> With the root beer mixture off to the side, it was now time to start sanitizing my bottles and equipment. While homemade beverages are a highly unlikely source of food poisoning, any bacteria that do make it into a batch of homemade root beer can cause sour off-tastes and ruin the batch. For some, like my dad whose is a chemist by trade, the brewing area can imitate laboratory settings; for others, simply dunking their equipment in soapy water is sufficient. I tried to aim for the middle of the road. I washed all of my equipment in hot soapy water and then did my best to sanitize everything as well most importantly the bottles. I found that a simple 2-minute soak in a bleach solution (1 tablespoon of unscented chlorine bleach for every gallon of hot water) did the trick. Make sure to drain everything well, for at least 30 minutes. Step 6: Strain It. <PIC> After 2 hours of steeping, the root beer mixture was ready to strain. At this point the liquid was more of a concentrate so I added the remaining 2 quarts of water to dilute the mixture along with the sugar. I could have started with all of the water in the beginning, but I found that adding half of the water at this stage helped to cool down the mixture quicker, which was necessary before adding the yeast. Granulated sugar would have worked just fine, but I tested several versions of this recipe with different types of sweeteners and found a combination of 1½ cups brown sugar and ½ cup molasses was best. The darker color of these two ingredients also helped to achieve the signature look for the root beer. Step 7: Cool It. <PIC> Before adding the yeast, I cooled the root beer mixture further to around 75 degrees. If the mixture was too hot, there was a chance that the yeast would die. Most recipes I found recommended ale yeast because it did not impart any flavors, though I also read recipes that called for regular active dry yeast. Since I was already at the home brew store to pick up my sassafras and sarsaparilla, grabbing some ale yeast was convenient and what I used in my recipe, though I am sure traditional yeast would have worked as well. Once I added the yeast, I allowed 15 minutes for proofing before I began bottling. Step 8: Bottle It. <PIC> There are several tools out there for bottling batches of home-brewed beverages. However, I found that for a small batch like this, the easiest way to bottle was with a funnel and a ladle. I simply lined the bottles up, placed the funnel on top of the bottles, and ladled in the root beer mixture. I preferred 22-ounce glass bottles, though 1-litre plastic soda bottles and smaller glass bottles would work as well. To avoid any exploding bottles, I filled the bottles to within 2 inches of the top, leaving adequate room as pressure built up in the bottles. Step 9: Cap It. <PIC> Depending on the types of bottles used, the capping procedure can change. For my glass bottles, I placed a metal cap on top of each bottle and secured it with a bottle capper. Once capped, the bottles needed to sit at room temperature (ideally 62 to 77 degrees) so that the yeast could begin to eat the sugars and carbonate the root beer. The carbonation time depends on the type of yeast used and the temperature of the room, though in general it takes between 36 and 72 hours. I found that 48 hours was an appropriate amount of time for my root beer, which was sitting in a 75-degree room. To check carbonation, I just opened a bottle and poured a glass. Step 10: Chill It. <PIC> Once the carbonation was right, I placed all the bottles into the refrigerator and waited a couple days for the flavors to meld. Refrigerating the bottles also caused the yeast to go dormant, which restricted the production of carbon dioxide even with the 2-inch gap I provided, too much carbonation would still cause bottles to blow. Step 11: Fizz It!. <PIC> Wan't to make it fizz? Sodastream is a great carbonating machine. Step 12: Drink It. <PIC> The end result was a huge success. The root beer was full of unique spice and rich flavor—everything I was looking for. Most recipes I found recommend drinking the root beer within 5 weeks for the best results, but my first batch only lasted 5 days. Cheers!


Introduction: Cheeseburger Picnic. <PIC> I decided to throw a party for my friends the other day. The idea was that I was going to provide as many cheeseburgers as they could eat, but anything else they wanted they had to bring themselves. This resulted in my making an absurd amount of cheeseburgers from scratch, but I documented the whole process and the pictures turned out nice so I thought this would be a good icebreaker for my first Instructable.
I'm not all that conventional when it comes to food.  I do things that often take too much time and generally don't save me any money, like making things from scratch and sourcing the best quality ingredients for the recipes and meals that I make, but in the end the food speaks for itself and I think some of my friends just enjoyed the best hamburgers of their life.What you will need:
Ingredients:
-Beef Sirloin or round roast or blade roast or any mix of them
-Pork butt or shoulder
-Seasonings to your taste (Worcestershire sauce, soy sauce, salt pepper, granulated garlic, etc..)
Equipment:
-Meat grinder Step 1: Your Meat. <PIC> I got my meat from a store that procures local meat I was happy with the freshness and the price. The difference in this and regular hamburger is significant in price (apx. $7/lb vs $2/lb regular ground beef), but the result is undeniably superior quality.
For the best burgers you want fairly fatty cuts such as sirloin or blade, but you can tweak with your flavours by adding some stronger flavoured cuts in as well such as flank or anything you would usually stew with.  I also use pork shoulder or butt in my burgers, it's not necessary but it's part of what makes my burgers the best I think.
I like a ratio of 3:1, beef:pork Step 2: Trimming and Seasoning. <PIC> I trim my meat from the bone (reserve for stock), and with the pork I also try to get as much of the skin off too, but I leave as much fat as I can.  I cube all of my meat into roughly 2" cubes to accommodate my grinder. As I cube my meat I layer it in my bowls and I season each layer (I use a healthy amount of Worcestershire and soy sauce and garlic powder).  I really don't like to add much in the way of seasoning because it will take away from all of the amazing meat flavours, and we're making burgers here, not meatloaf.
I let this sit in a freezer for 2 hours or so to keep chilled for food safety reasons and to aid with grinding as somewhat frozen meat grinds so much nicer than the alternative.  Step 3: The Grind. <PIC> The grinding is straight forward. I really prefer a course grind for these burgers, the texture is meaty instead of paste like this way.  All I do is try and keep my 3:1 ratio and I roughly mix the cubes up in the hopper so they grind kind of evenly.  You want to blend everything before hand so you're not overworking your meat after it's ground, otherwise run the risk of pasty overworked meat. Step 4: The Burgers. <PIC> I'm not sure what my patties weigh, but I grab a handful of the ground meat mixture slightly smaller than a tennis ball and I loosely form it into a uniformly thin patty, trying not to overwork it. If you keep a bowl of water to dip your hands into occasionally you will notice that the meat and its fat won't stick to your hands making everything much more workable, especially when you're trying to put your patties from your hand onto whatever surface you've chosen to amass them on.
I made 120 patties  Step 5: The Grill. <PIC> Just throw them on a hot grill.  Don't squeeze or press any juice out of them and only flip them one or twice if you can. Melt your favourite type of cheese on them just before serving and toast up some buns for these flavour monsters.
A trick I like to use to melt the cheese quickly is to toss a cast iron pan upside down over the burgers to trap some heat over them
I think next year I might do a BYOCheese cheeseburger party to get a nice diverse range of flavours Step 6: The Eating. <PIC> Simply dress to your liking and enjoy


Introduction: WINTER/SUMMER CRISP. <PIC> This crisp is made from a combination of foraged summer berries that were frozen right after picking and winter fruit.  INGREDIENTS:1 quart summer berries- Blackberry, Raspberry, Blueberry1/4 pound butter1 orange3 tbsp brandy, bourbon, cognac or rum1.5 cups oats 1/2 cup brown sugar1/2 cup chopped walnuts or almondscinnamonMaple syrupSea SaltOVEN TEMP: 375 Step 1: FRUIT. <PIC> These blackberries and raspberries were foraged from the roadside and frozen in August.  Thaw berries in winter and combine with an in-season fruit like pear.  Step 2: ADD ZEST AND FLAVOR TO BERRIES. <PIC> In an oven-friendly 9" pan or dish combine berries with 2 tablespoons maple syrup (we make our own from trees in our yard which adds a second layer of local flavor to the dish). Add 2 tbsp flour, a squeeze of in-season orange, 1/2 tspn cinnamon and a teaspoon of orange zest. (lemon is also nice).  Stir. The berry layer should be about 1" high in the dish so choose a size that corresponds to your fruit supply.  Step 3: BUTTER AND BOOZE!. <PIC> Drizzle 2 tbsp of congnac, bourbon, brandy or rum on top of the berry mixture. Top with equally distributed pats of butter.  Step 4: 2nd FRUIT LAYER. <PIC> Layer your thinly sliced fruit evenly on top of the berries. Drizzle with an addition 1 tbsp of your choice of booze. Step 5: TOPPING. <PIC> In a separate bowl, mix together :1/2 cup butter 1 cup brown sugar (up to 1 cut if you want a sweeter crisp) 2 tbsp maple syrupWhen fully mixed to a paste, add in:1 1/2 cup oats- I used a locally grown rolled oat. 1 tbsp flour1/2 cup chopped nuts (almonds or walnuts)2 tsp cinnamon1 tsp sea saltYou can also add in dried coconut,  flax or sunflower seeds, or any other savory bits/ dried fruit you have around.  Step 6: TOPPING LAYER AND BAKE. <PIC> Crumble the oat topping over the fruit layers, covering the entire top of the dish. Cover the dish with a lid or sheet of aluminum foil and bake at 375 for approximately 35-45 minutes or until fruit is bubbling up along the sides vigorously. This will vary depending on the size and depth of your dish. Remove cover and leave crisp in the oven for another 5-10 minutes, allowing the top to become golden brown.  Step 7: EAT!. <PIC> Eat crisp right away while piping hot with a scoop of ice cream or plain yogurt, or allow to cool and enjoy anytime- on top of yogurt, plain, etc.


Introduction: Kiteman Beefcake Wellington. <PIC> Eat Kiteman's Welly. Regale in the occasion of the royal couple as commonfolk do with commonfolk ingredients. No invitation to the event?  At least you can get close to DIY royalty.  A dish done up for special occassions, you can serve this to classy guests on a silver platter.  Actually, have the butler do it.   Make sure to check your guests for silverware on the way out.
CAUTION: Only attempt this if you are competent in the kitchen, can cook with fire, and have a fire extinguisher, flame suppression system, and suitable smoke and carbon monoxide detectors in working order. Step 1: Round Up the Usual Suspects.... <PIC> There is a lot of preparation for this dish but well worth the effort.
You will need:
Ground meat - hamburger, beef, pork, lamb, chicken, turkey, fish, tofu, soy, soylent green...
Pate - I really never had truffles nor real foie gras so I can't really tell you about fine pate, but I do like a good liverwurst sandwich on deli rye with mustard. Go with sliced liverwurst.
Mushrooms - use fresh or canned.  Plain button mushrooms, exotic or other varieties should work, use what you like.
An onion, need only a part of it
Puff Pastry - you can make it fresh or just get the prepared shtuff from the grocer's freezer or refrigerated section.
Bacon - yeah, everything goes better with bacon...and/or butter.
Seasonings for the hamburger - salt, pepper, garlic powder, onion powder, soy sauce, beef boullion or soup mix, etc...   Step 2: Mise En Place. <PIC> This is a take on the traditional Beef Wellington.
Gather your ingredients.  Prep for an assembly line, just in case you happen to be catering.
Get a few slices of bacon.  Chop the bacon into small pieces. You could leave them in strips but that would make it hard to cut into the Wellington.
Finely chop the onion and mushrooms.
The meat is usually a piece of beef Filet Mignon but we are substituting hamburger for the expensive cut of meat.
Form you hamburger patties. I guess mine are maybe the size of quarter pounders, royales in metric.  Step 3: Get Ready to Fry.... <PIC> In a skillet or whatever, crisp up the bacon bits and render out the fat.  When cooked, scoop out of the pan.
Brown the hamburger patties on each side.  Do not cook through or the most bloody rare.  You only want to get a good sear and crust on the meat.  It will finish cooking in oven when assembled.  Put aside, you can even throw them into the fridge to cool and rest so they will still be rare when it goes back into the oven later.
Throw the chopped mushrooms and onions into the pan.  This is the "duxelles" part.  Keep cooking until the mushroom liquid dries out and the onions start to brown which may take a few minutes.  Keep stirring to get all of the accumulated brown bits of flavor goodness incorporated into the mix.
You can season to taste. Step 4: Pile On.... <PIC> Break out the puff pastry dough.  OK, you got me here, only thing I had in the fridge was a can of croissant roll dough.  Should work though.
Beat an egg with a little water in a bowl or cup.  Use a brush to apply this as a glaze and glue for the dough.
Roll out a piece of dough and cut into a circle a bit larger than the size of your hamburger patty.
On a greased sheet pan, notice I am making this in my toaster convection oven, put the dough in the center of the pan.  No need to fire up the big oven.
Brush the dough with the egg wash.  This helps the meat juices from making the dough too soggy on the bottom.
Place the hamburger patty on top.
Place a slice of liverwurst on top of the hamburger patty.
Next, spoon on some of the duxelles, mushroom and onions.
Finally, top with some crumbled bacon bits if you did not finish snacking  on them from before. Step 5: Top It Off.... <PIC> Take another round of dough and cover the entire assembly.
Press and seal around the edges.  Leave excess dough around to form the ears.
Cut pieces of dough with a sharp knife to form the details.  Eyes, eyeglasses, hair, nose, mouth, pens in pocket and the signature bowtie.
Do something random with the leftover pieces of dough.
Glaze all over with the egg wash. Step 6: Toasty and Crispy Around the Edges.... <PIC> Bake in an oven at 350-375 F for about 15-20 minutes.
Keep an eye on it so it does not burn.  Turn down the temp a bit if it does brown too fast because of the egg wash.  It needs to heat through.
Let rest for about 5 minutes before cutting into to let the internal juices redistribute.
Use your weapons of mass extraction to get the Wellington from the cookie sheet to a serving plate.
You can make a sauce or gravy to go along with this or even serve it with ligonberries a la IKEA.
or you might be able to put this on a stick.
Enjoy the mighty pub fare.  Maybe with a fine chianti and some fava beans...


Introduction: 6 Ways to Save Money on Food. <PIC> There are multiple of ways to save on the food. Some will beappetizing diet to you, some won’t. But there are some things in life tasty than paying off debt & acquire your financial purpose. Food is one of the biggest items in a budget, generally back only hire or a fetter & maybe the utilities. It’s also a necessity so you can’t just give it up & eliminate the cost.Many people make a cockiness that the only way that they can cut their food budget is to start eating things like Ramen soup and Hamburger booster every night. This couldn’t be further information from the truth. There are a lot of various ways to decrease your food budget without decreasing the quality of the food you purchase and the meals you made. Below is 6 ways that you can save on food which are worth consider. Step 1: Give Up Fast Food. <PIC> While fast food can now and then come to be cheap, the reality is that it’s more than expensive eating at home. There is no doubt that it’s expressly harder on your health. While it may not be altogether as opportune to cook your own meals as get them at the ablution -through window, it will help your food budget & your health. Step 2: Every Time You Save on the Food. <PIC> The food conservation System is the best way to keep food fresh up long time & decrease food waste. Once you experience the best food saver system you will instantly understand its benefit. So what is it? It's a system that subsumes vacuum seal and freezer  bags & containers planned to work together with vacuum sealers for optimal performance. The system removes air from bags and creates an air-tight seal to lock in freshness and defend food from spoiling.  Most families report extensive savings once they go this way. For one, this agree you to purchase bulk food, which is always inexpensive. The second way this tends to save money is it limits how many a family eats out. Step 3: Save When You Do Eat Out. <PIC> There will be times when you do food   eat out, but that doesn’t mean that you have to expend a lot. There are a number of ways to save money even when eating at restaurants. For the times when you must be eat out. Step 4: Invest in an Extra Freezer. <PIC> If you have the space, purchase a chest freezer can be a great investment. Having additional freezer space qualify you to build a stockpile of generally costly food likes meat when they are priced at their cheapest. It gives away you the space to conveniently freeze meals for future usage. Step 5: Change Your Eating Habits. <PIC> Your relationship with food has a lot more   than do just money. You have formed eating habit and these habits are perhaps costing you more money than they should simply because they are habits. Variation the way you eat and your relationship to food can save you perfectly a bit of money. Step 6: Use Low Expensive Cuts of Meat. <PIC> When you do purchase meat, learn how to cook the less costly cuts. These can still be palatable when the meat is making into stews, casseroles, & soups. The above mentioned pannikin pot can also do arresting things with the meats.


Introduction: Hot and Sour Soup. <PIC> I love hot and sour soup. When I found our I was allergic to soy and chicken it limited my ability to visit Chinese and Thai restaurants. So I came up with my own version that uses pork and vegetable broth.
Here it is...Enjoy
No soy (or cicken) hot and sour soup
2 cloves garlic pressed
1 med onion diced (or more if you happen to be my wife)
2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)
Hot sesame oil coat the wok
1 can water chestnuts
1 can bamboo chutes
32 oz veg stock
½ cup vinegar
¼  cup fish sauce
¼ cup palm sugar (you can use less, this is a bit sweet)
2 carrots julienned
1 thumb size piece of ginger
2 eggs scrambled
3tbl spoons arrow root mixed with a bit of water to make a thin slurry
5 stalks of green onion to garnish
This is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt.  Tofu is soy and soy is evil……
Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.
Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.
Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar.
Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
Put  a bit of green onion on top, you could also add a tad of mint, and lemon to taste.
Enjoy and soy spelled backward is yos as in yos better not put any soy in my food. Step 1: Saute the Veg..... <PIC> Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot. Step 2: Add the Pork. <PIC> Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork. Step 3: Chestnuts, Chutes, and Liquid. <PIC> Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. Step 4: Egg and Arrow Root. <PIC> Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
YOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.
  Step 5: Enjoy. <PIC> That's all there is, add a bit of green onion, mint, and lemon if you wish.


Introduction: Truffle Pie. <PIC>
	Garnish:
	1/4 cup confectioners’ sugar
	1 cup heavy cream
	Whipped Cream Topping:
	1/2 teaspoon vanilla
	1 1/2 cup heavy cream
	6 ounce bittersweet chocolate chips
	Whipped Chocolate Filling:
	1 (9-inch) prepared graham cracker crust
	6 ounce bittersweet chocolate chips
	2/3 cup heavy cream
	Truffle Filling:
	1 1/2 ounce milk chocolate
	1 1/2 ounce white chocolate
	1 1/2 ounce semisweet or dark chocolate
	Directions

		For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
		Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
		For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces and drizzle sweet condensed milk over it.


Introduction: LED Lights Gummy Candy.  Edible + Glowing Candy!. <PIC> This is our Instructable on making techie Edible + Glowing LED Light Gummy Candy at SoHa SMART.  We make this for people to nosh on before classes and Meetups.  If you put them under a black light they glow!  This is because of the ingredient Quinine which is the key ingredient found in the tonic water.  We mixed tonic water instead of plain water.  Use our recipe as a base and tweak it from there to make any gummy glow!  Our recipe makes approximately 120 candies Step 1: Things You Will Need.... <PIC> We used some standard gum drop molds.  Plastic candy molds and shaped ice cube trays woork too (small shapes work best).Cooking spray 1   3-oz. package powdered Jell-O, any flavor.  This also depends on what color you want you LED's to be. We used Jolly Rancher Green Apple Flavor.7 packets gelatin, unflavored 1/2 cup TONIC WATERSmall saucepan Small whisk  Wooden spoonUseable Options:Food Syringe3D Printer (we used this to create the LED leads and printed in PLA which is a corn based plastic) (you could easily use 2 plastic food picks or colored toothpicks)Blacklight bulb  Step 2: 3D Print Your LED Leads. <PIC> You can use your 3D Printer to make the leads.  Here is the .STL file you will need to make them from Thingiverse.If using plastic picks or colored tooth picks skip this step. Step 3: Create Your Gummies.... <PIC> 1.  Spray plastic candy molds generously with cooking spray. Set molds aside.2.  Use a fork or small whisk to combine powdered Jell-O and gelatin in a saucepan. With a wooden spoon, stir in tonic water. Don’t worry if it isn’t smooth.3.  Stir mixture constantly over medium heat with the wooden spoon until the powder is completely dissolved and you feel no more grit when you stir. Do not allow mixture to heat to a boil.4.  When the powder is completely dissolved, remove the pot from the heat and pour the mixture carefully into molds, being careful that the mixture does not overflow the molds.  If you have a food syringe you can utilize it now. Step 4: Insert Your LED Leads. <PIC> Allow to cool completely (about 10 minutes in refrigerator or 30 hour at room temperature) and insert your leads.  You might find it easier to monitor the cooling and insert your leads earlier. Step 5: Have Fun!. <PIC> Unmold and enjoy!  If you have a blacklight set up make them glow!


Introduction: Ladybug and Babybug. This very tasty and -for us- very cute cake is one of the four cakes that was produced during a one day cake event having totally amateur participants for having fun at modamutfakin Istanbul. These cakes have chocolate cream, labne cheese and ladyfingers as filling and are covered with white and red whipped cream, M&Ms and chocolate pieces. "ladybug and babybug" cakes are made by Mehtap Kocaman and Ayca Beygo. modamutfak events are initiated by roomservices Step 1: Main Frame. We choose one deep one small  circular bowl to create our ladybugs. First thing is to place lady fingers that are softened in coffee+lukewarm water mixture in our bowl. We also placed a piece of stretch film in order to facilitate taking cake out of the bowl.  Hold your ladyfingers in coffee and lukewarm water  very shortly because they get very soft far too fast.They should only be easily shapeable.Ingredientsladyfingers (400gr) 2 glasses of lukewarm water2 soup spoons of granulate coffee (nescafe etc) 2 packages of cream ( 200 gr)1 glass water of milk 150 gr of cream chocolate (nutella etc.)100 gr of labne cheese (labaneh cheese, or non-salted cream cheese or sour cream might also work)50 gr cocoa1 package of small chocolate balls Step 2: Filling. We mix the chocolate cream and labne cheese.
We add it into our bowl where we placed the lady fingers.
Then we continue to add a layer of lady fingers and stuff with chocolate cheese mixture until reaching the top.
After finishing the whole chocolate&cheese; mixture, we add a thin layer of cocoa and cover it with transparent strecth film. Step 3: Freezing and Outer Decoration. After the completion of filling we leave our ladybugs in the freezer for and hour.
we mix our whipped cream with some red food paint.
We take out our ladybugs after one hour and take both of them out of their bowls and cover them up with our red colored cream.
After finishing the covering process we place chocolate pieces in one corner which will form the face Step 4: Face and the Final Touch. We make eyes with whipped cream and add one piece of chocolate in the center.
We put dark colored M&Ms; on the top. And with their anthennas, voila!!


Introduction: How To: Spike a Watermelon and Make It Look Like You Didn't!. <PIC> Ingredients:
•Watermelon
•Grain Alcohol
Tools:
•Pourer
•Straw (not shown) Step 1: Taking a Core Sample. <PIC> Use your Pourer (the straighter, the better), to poke out a core sample of your melon. Go sort of slow to not disturb the husk of the melon too much though. After you get the core sample, push it out of the pourer with a straw. You;ll be inserting this back into the melon when you are done, so don't discard it! Step 2: Fill 'er Up!. <PIC> Insert the Pourer into the bottle of Grain Alcohol and let the melon chug it down like a champ! Pretty soon, your watermelon will be completely drunk, and soon after, you and your friends will be too! Step 3: Replace the Core Sample.. <PIC> Put your core sample back where it came from. This will both hide the fact that you spiked it, as well as keep the watermelon sealed for transport purposes, and the vigorous shake you will endure in the next step. You can peel the sticker off, and apply it over the core sample to give a little extra camouflage. Step 4: Shake Your Melon & Enjoy!. Give the freshly spiked melon a good shake for a minute or three. This will ensure to mix up all that yummy juice inside the melon.
Your melon is now ready to surprise your friends and enjoy. You can pour some drinks from it, and then eat the flesh like normal.
I would like to thank my internut friend Branndon "BT" Terry for taking the photos so that I could borrow them.


Introduction: How to Peel a Soft Boiled Egg. <PIC> You will need Soft boiled eggSmall knife(Optional) Chicken gizzardsOnions Daves killer bread(I recommend this because it is very healthy and tasty) Step 1: First. <PIC> You will put the egg on a napkin or plate Step 2: Now. <PIC> In the middle of the egg take the small knife and create a medium sized slit Step 3: Now,you Will Need To. <PIC> Take the slit and create a big slit around the middle the egg be careful to not stick you finger inside the egg Step 4: Last. <PIC> Just take the top of the egg off and enjoy Step 5: Mmmmm. <PIC> I like to enjoy my eggs with chicken gizzards onions and daves killer bread Step 6: To Cook Chicken Gizzards. <PIC> You must preheat the oven to 500 degrees FahrenheitThen once it's heated up put the chicken gizzards in for 25 minutes and they would cook very well Step 7: Thank You So Much for Reading Till the End . Vote for me in the contest and enjoy your soft boiled egg.Have a nice night or day bye


Introduction: Quick and Easy Santa Hat Pretzels. <PIC> These are the materials you will need:
-one bag of pretzels
-one bag of smallmarshmallows
-one container of white icing
-one container of red sprinkles Step 1: . <PIC> The first thing you will do is dip the pretzel in the white icing. (Hint: spreading the icing with a butter knife will make it smoother) Step 2: . <PIC> Next, dip about three-fourths of the icing covered pretezel in red sprinkles. Step 3: . <PIC> The last step is to place the marshmallow on the lower right corner of the santa hat pretzel. Step 4: . <PIC> Now you are done! We hope that you enjoyed this easy, edible craft! Merry Christmas!


Introduction: Mouthwatering Baked Chicken. <PIC> This has been waiting for upload since the beginning of January, but I have been feeling like crap for a while and not wanting to do anything. The juicy flavorful baked chicken in this post, is so good you'll want to make it every week. This makes 4 servings I was at a church Christmas dinner, where they served this awesome chicken, that was super juicy, tasty, and oh so good. I knew I wanted to have it again, it was that good, but I unfortunately didn't get the recipe. As you may well know, you don't always need a recipe to create in the kitchen, so I decided to recreate, my own version of the dish. You can thank me later =] Step 1: Gather the Necessities. <PIC> For this dish you will only need a few things, but together they will turn ordinary chicken into extraordinary. Get yourself some: Italian Breadcrumbs 1/3-1/2 cup Parmesan Cheese 1/3 cup Bacon 3-4 pieces  Best Foods- Creamy Balsamic Mayonnaise/Dressing 2/3 cup And of course some boneless skinless Chicken Brest You will also need some kitchen tools, like a baking sheet, mat or foil, a rubber spatula, and a small mixing bowl. Step 2: Let's Get Started. <PIC> Time to get cooking, go cook and crisp up your  bacon, while that's cooking mix up the cheese and mayonnaise, then crumble and fold the bacon in. Step 3: Next. <PIC> Preheat your oven to 375° and get out some foil or a baking mat to line your sheet, we want to make sure we get the flavors going throughout the whole breast, so spread a little of the mixture on the pan before placing your chicken. Start covering each piece with the rest of the mayonnaise mixture, making sure to get the sides.  Step 4: Cover With Crumbs and Bake. <PIC> Completely cover the chicken with a layer of bread crumbs, again making sure to get the sides. *This part tends to get a little messy, but that's ok right. ;] Now bake the chicken for about 12-15 minutes or until done, you really need to keep an eye on this because it can over cook real fast on you. Depending on where you live and your oven type, you may need to adjust cooking temperature/time.   Step 5: Dig In!. <PIC> Once the chickens done, you should let it rest a few minutes to set the flavors and juices. Then just dig in, to the deliciousness of this fine dish.


Introduction: Raspberry Chocolate "Blood" Sauce. <PIC> Perfect for cupcakes, cookies, and all your spooky dessert needs.Ingredientsred food coloring (I prefer gel colors, but you could probably use the liquid kind although it will take more to get the same intensity of color)corn syrupcocoa powder or chocolate syrupseedless raspberry jelly or jam (or strawberry would work) Step 1: Make a Cocoa Paste. <PIC> (if you are using chocolate syrup, you can skip this step and use the syrup as is)Put a tiny amount of cocoa powder and water in a bowl and mix until you get a thick paste. Basically, you want all the clumps of cocoa dissolved so they don't create lumps in the blood (although that could look pretty gross...). Step 2: Mix the "blood". <PIC> In a small bowl, mix together the jelly (if using), corn syrup, and little bit of food coloring. You should get a bright red but somewhat thin syrup. Add the cocoa paste a little bit at a time until the syrup darkens and looks like blood. Step 3: Make It Bleed. <PIC> That's it!I used mine to decorate cupcakes, but you can use it for whatever Halloween treat you're making.


Introduction: Beef Skewers From Peru - Anticucho De Lomo Fino. <PIC> Lately we've been exploring recipes from South America, in particular Peru. We love spicy food, but sometimes we get tired of the standard Tex-Mex style spicy cuisine. South American cooking is largely a fusion of influences from various cultures, and Peruvian cuisine seems to epitomize this. One of the easiest types of Peruvian food to cook is anticucho/anticuchero, which is basically grilled and marinated meat on skewers. For this recipe* we are preparing fresh beef tenderloin and marinating it in a off-the-shelf anticucho marinade then pairing it with a simple pepper sauce for dipping. This dish comes together in minutes (after the meat has marinated) and involves only a few ingredients and a few simple steps.Ingredients:1 13oz jar Anticucho Marinade1/2 cup Aji Rocoto Paste1-2 green onions 1.5 - 2 lbs beef tenderloin cooking spray or oil Some skewers*This is a modified and simplified version of a recipe found in Gaston Acurio's book PERU. Step 1: Cube and Marinade. <PIC> Cube the beef tenderloin into chunks of about 1.5 - 2 inches square. Place the cubed beef in a glass container suitable for marinating (so your plastic containers won't get stained), and pour the marinade over the top. Mix well and then cover and refrigerate for about three hours. Step 2: ...Three Hours Later.... <PIC> Preheat a grill or stove-top cast iron grill to medium to medium/high heat. While it is preheating, chop up the green onions. Step 3: Beef Skewers Time. <PIC> Carefully place the meat on the skewers, taking care to leave about three inches of skewer free to use as a handle - this will also help to prevent overloading the skewer and having them break during cooking. Once the meat is on the skewers, it is time to make some dipping sauce. Step 4: Saucy!. <PIC> Divide the ricotto paste between 2 small bowls. Add the chopped green onions and stir. Garnish the top with a few more green onions. Step 5: Time to Grill. <PIC> Lightly oil the grill or spray with cooking spray. Place the beef skewers along one side of the grill for 2 minutes. Roll the skewers 1/4 turn and add more skewers. Grill for 2 more minutes. Keep this 1/4 turn, 2 minutes,1/4 turn process going until all the skewers have grilled on all 4 sides. The goal is to heat the meat but leave it succulent and tender inside. 2 minutes per side should result in medium-rare meat. If you prefer purple centers, shorten the time to 1.5 minutes per side. The skewers that come off the griddle first will get just the right amount of time to rest while the others continue through the process. Step 6: Plate and Enjoy!. <PIC> We served our beef skewers in a traditional fashion with a couple of skewers on a corn husk and a half ear of corn along with a small bowl of our dipping sauce.


Introduction: Summer Berry Cobbler. <PIC> This is a great refreshing dessert that can be served warm or cold Step 1: Ingredients. <PIC> Filling:5 cups berries3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon saltFor biscuit:1 3/4 cup flour1 3/4 teaspoons baking powder1/4 cup sugar1/4 teaspoon salt6 tablespoons heavy cream or whole milk Step 2: Steps. <PIC> Filling:Mix together sugar, cornstarch, and salt in a large bowlPour the mixture into a 9-inch panBiscuitWhisk together flour, baking powder, sugar, and salt.Cut in cold butter and mash with utensil or hands to make small dough balls about the size of peasKnead the dough twice and start shaping balls and flattening themBake cobbler until berries are bubbling and biscuits are golden brown about an hours Step 3: Results. <PIC> This dessert is a summer classic


Introduction: Limoncello Recipe. <PIC> Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good.
You can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka.  What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!
When life gives you lemons, make limoncello! Step 1: Ingredients + Supplies. <PIC> ingredients:
							citrus fruit / fruit

									lemons
									limes
									grapefruits
									(kiwi)
							grain alcohol / vodka (any type)
							sugarsupplies:
							cheese grater
							glass bottles / jars
					.

Grain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.
         Step 2: Zest Fruit. <PIC> Using the fine grating side of a cheese grater, take the zest off your fruit. The zest of the fruit is the coloured portion of the fruit skin and the white portion below is called the pith, the zest holds the oil of the fruit while the pith is bitter. You want all zest and no pith.
Each jar was filled with fruit zest. For the kiwi I sliced into small segments and then muddled the pieces in the jar. After, each jar was filled with vodka. The remaining fruit can be made into a citrus meringue, squeezed to make fresh juice, or maybe you can find some creative uses.  Step 3: Wait. <PIC> After filling each jar was capped and set aside to steep for about 10 days, shake every few days to ensure a good mix.
During this time the zest will infuse the vodka with flavour and colour. Ensure your zest (or fruit) is completely submerged in alcohol to prevent the fruit from rotting while it's steeping. Step 4: Strain + Sweeten. <PIC> After the zest has steeped in vodka for a few days it's time to strain. Using a cheesecloth and a funnel transfer the zesty-vodka to a clean bottle. I chose a decorative bottle, but any bottle with a resealable cap will work.
Make sure to squeeze the cheesecloth after straining to ensure all liquid is removed from the zest.
Next a solution of simple syrup (equal parts sugar and water) was added to the strained liquid, this will make the drink more palatable and less bitter. The amount of syrup to add depends on personal taste. I used about 90ml (3 fl.oz) pf simple syrup for 270ml (9fl.oz) of alcohol.  Step 5: Serve!. <PIC> Limoncello is served chilled (in chilled glasses) and typically consumed after dinner as a digestif, but is great any time you want a tart refreshment. Try it over vanilla ice cream for a zesty twist on your dessert!Enjoy!
Did you make your own version limoncello? Post a picture in the comments below and earn a 3-month Pro Membership to Instructables.com!


Introduction: Sauteed Apple Shortcake. <PIC> This is a guide to making a fantastic, light, and delicious dessert. Step 1: Gather Supplies.. <PIC> Tools:
Nonstick pan ( 9-10 inch diameter, 3-4 inch depth)
Knife
Cutting Board
Stove
Saute pan
Mixing bowls
whisks
Measuring Devices
Half sheet tray
Oven
I have to divide the Ingredients into several categories.
Shortcake:
2 cups of flour
1/4 cup sugar
2 tablespoons baking powder
1 egg
2/3 cups milk
1/2 pound butter
1 teaspoon vanilla bean paste
Whipped Cream:
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste
Apple Filling
3 golden delicious apples
1/4 cup cinnamon sugar
1/2 cup sugar Step 2: Dry. <PIC> Mix the flour, sugar, and baking powder in a large bowl till a fine, clump less powder forms.
Then cut in the butter by making slits about 5mm apart 75% of the way through.  After that through it in the pot pressing down while rotating your fist 90 degrees and repeating until course crumbs form. Step 3: Wet. <PIC> Mix the egg and the milk in a small separate bowl until well combined; then mix into the larger mix until there are no clumps.
Add vanilla.
Pour this mixture into a non-stick/greased/sprayed cake pan ans put into a 400 degree oven until golden brown. Step 4: Whip It Good. <PIC> Pour just the whipping cream into a bowl and beat with whisk until a semi-solid forms, one that when you stick your finger into then pull it out won't drip at all.
Next fold, or slowly add while constantly mixing, the powdered sugar into the whipping cream.
Add the vanilla all at once to it and mix up.
Refrigerate for later use. Step 5: Sauteed Apple. <PIC> Slice the apples into bite-size pieces shown below
Put some olive oil and the apples into a pot over a medium flame.
Add the cinnamon sugar and real sugar over the top then mix using tongs and by tossing the mixture up.
strain in sink and store in fridge to cool. Step 6: Cut It in Two. <PIC> Cut the cake into two halves as shown below.
Pour the apples out on the bottom half then top with whipped cream.
Add whipped cream to top layer and accent with whatever you want.


Introduction: Roadkill Opossum Meatloaf. <PIC> If you're in need of an easy gruesome Halloween meal then you've come to the right place. Nothing like roadkill to remind the kiddos that vegetables ain't so bad! The visual of this meatloaf will have a huge impact with very little effort on your part.  Step 1: Ingredients . <PIC> Almost everyone has a favorite go-to meatloaf recipe. That part is obviously interchangeable which makes this even more fun. Here are a couple of things you will need on top of your recipe to create the opossum-(5lbs) ground beef(4) chicken feet(1) beet (with a thick root if possible)(1) white onion (1/2) cup catsup(1) black oliveHere is my Meatloaf recipe:2 eggs1/2 cup grated Parmesan cheese1 white onion grated1/2 cup bread crumbs1 tbs salt1 tea pepper1/4 cup best foods mayo (yes I said mayo) Step 2: Making the Opossum. <PIC> First you will make the tail by cutting the beet leaving the center as the widest part of the tail. You want the width to taper to the root. Then cut onions into teeth shapes.Mix all of your meatloaf ingredients. Form a large oval mound and place on the pan leaving room for the tail to curl next to one side and the head on the other. For the head you form a round dome and a triangle for the snout. I made a little crease in the snout for the upper and lower jaw. Use a picture of a real Opossum for reference. After your shape is looking good you will stick you tail in. Press the meet around it to make sure it stays in when cooked. Do the same with the chicken feet. I had two larger ones I placed in the back and two smaller ones in the front. Then add your onion teeth. Add as many as you like. For the eyes I cut an olive in half and pressed them into the skull. Last I spread catsup all over the top. You can replace this with any glaze you like. Cheese will also give a nice burnt effect. Bake at 350 for one hour.  Step 3: Roast Body Part Veggies. <PIC> To serve with this gruesome meatloaf I chose root vegetables. Beets for bloody hearts, parsnips for sawed bones, and baby carrots for fingers. For the carrots I cut a nail area at the end and slivers on the opposite end for the knuckle. Chop the beats and parsnips. Cover in oil, salt, pepper and minced garlic. Spread on a baking sheet. Bake at 350 for an hour. Step 4: Opossum Meatloaf. <PIC> Surround the meatloaf with your diabolical veggies and serve to whoever dares to eat it!When you cut the tail it leaves a red 'blood' spot from the tail, muahaha. Hope you guys get inspired by it!


Introduction: Coconut Cake. <PIC> This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.If you have any questions about the recipe, please comment below!  Step 1: Ingredients. <PIC> Ingredients¾ cup rice flour¾ cup cornstarch, tapioca starch, or potato starch2 tablespoons coconut flour1 teaspoon guar gum or xanthan gum¼ cup sugar (for refined sugar free version skip the sugar and add ¼ cup more honey instead)½ teaspoon salt1 teaspoon baking powder½ teaspoon baking soda½ cup honey¼ cup coconut oil (not coconut butter)¼ cup butter (for dairy free version use coconut butter or olive oil)1 large egg1 cup coconut milk (from the carton, not the can)1 tablespoon vanilla extract3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)1 tablespoon apple cider vinegar½ cup coconut, lightly toasted in oven  Step 2: Instructions. <PIC> Preheat the oven to 350 degrees F.Grease two 8 inch springform cake pans.Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.Add the melted honey, coconut oil, and butter. Beat until combined.Add the dry ingredients and the lightly toasted coconut. Stir until just combined.Divide the batter evenly between the two cake pans.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.Cool the cakes completely before frosting with frosting of choice.Sprinkle with more toasted coconut.Best served the day it is baked, but you can serve it the next day.


Introduction: Witches Brew, Creepy Cauldron. <PIC> Start by making a basic cupcake. Take off the cupcake case that it was baked in so that you just have the cake.  Step 1: Naked Cake. <PIC> Use a knife to coat the whole cake with a thin layer of buttercream, it doesn't have to be perfect, just coated enough that the icing with grip it.  Step 2: . <PIC> Now colour some ready roll icing with black gel food colouring until it is a good dark black colour and is really mixed in. Put plenty of icing sugar on your work surface and then roll out the black icing into a disc big enough to cover your little cupcake. Smooth the disk of icing over the cupcake and keep rubbing your hands over it until the extra icing sugar and the wrinkles and folds have been smoothed out of it. Trim the extra icing away from the top of the cake so that you have one face open. Next roll a sausage of black icing about 1/2cm thick and then fix it around the open face of the cake to make a lip for the cauldron. It should stick itself on if you are working quickly, if not you may need a little confectioners glue or a little water to help it stick.  Step 3: Adding the Bubbles. <PIC> Using a piping bag and wilton icing round tip number 12, pipe little disks of icing over the top of the cake to look like bubbles. I'm afraid this was my first attempt at icing with a piping bag so forgive the uneven bubble sizes! Next I used some tiny bits of white readyroll icing and made them into little balls then stuck a tiny ball of black in the middle to make them look like eye balls and threw them on top of the bubbles. I then used a little orange readyroll icing and rolled it into tiny sausages to look like fingers and threw them in the cauldron too. At the side I added a little stick of black readyroll icing to look like the big mixing spoon.
Sorry my camera is terrible. Step 4: . <PIC> That's it! Eat and enjoy, but be warned, the boys all loved these cakes but felt the need to flick the little eyeballs at each other *sigh*
Next time I would colour the cake mix with a little green colouring so the colour runs all the way through or maybe push a jelly worm into the middle of the cake.
If making them for grown ups try soaking those gummi bear sweets in vodka over night and they get huge, then cut a little hole in the cake and hide a gummi in the middle of each cauldron.


Introduction: Cereal Tea. <PIC>   Yeah that's right Step 1: The Best Comes Last. <PIC>   Have you caught yourself pounding down a bowl of cereal when all you really want is that sweet, delicious milk at the end? Why not have exactly what you want, and hot too! Step 2: Grow Up. <PIC>   As you may have surmised, we will be making hot, cereal tea, thus eliminating superfluous food consumption and capturing the imagination of youngsters worldwide. Now, any two-bit hack can flavor some milk with cereal and then ditch the cereal. That is not our style. We are refining that process: lending an air of dignity to an otherwise childish act. In proper, tea-bag-in-tea-cup format, our tasty cereal beverage is as appropriate around the office as it is around the house.  Above are a few things you will need. If we are alike, you are grateful for the excuse to purchase a mini stapler. Diminutive tools are like normal tools, but cuter and more portable — Ben Cowden can tell you all about it.  Additionally, a coffee grinder or blender is useful but not necessary. Step 3: Disassemble the Tea Bag. <PIC> Prior to settling on Lipton, I searched around for empty, DIY tea bags.  I bought some for cheap in Chinatown, and the saleswoman promoted them as "dye and chemical free".  Not for long, I thought.  But, since they were difficult to locate and lack the classic aesthetic we require, I decided against them.It's time to grab those pliers (or your fingernails will probably do just fine) and unseal the bag.  In doing this, pay attention to how the bag is folded and how the string is anchored by the staples.  It's not rocket science, but I didn't pay attention my first time around and had to open another bag for hints.  Empty the tea, ditch the staples, ditch the paper handle, and save the string. Step 4: Pulverize the Goods and Fill the Tea Bag. <PIC> As I mentioned, crushing the cereal by hand should be just fine.  You can get a pretty satisfying crush with just your mitts if you leave the cereal in its bag, but be sure to poke an air hole in the bag first.  (I'll explain how I learned that over a couple drinks.)  I borrowed this fancy grinder/blender thing from my lady.  She uses it to make hippy-dippy smoothies in the morning, so I'm happy to be exposing it to a different facet of the human experience.I made a paper funnel to help getting the cereal powder into the tea bag.  Your instincts will find you packing that bag to the brim with sugary goodness.  Don't do it.  Cereal is full of crazy processed flours and who-knows-whats.  These things will expand as they soak up milk.  If you fill the bag too much, it will become stretched drum tight around a compacted wad of gluten-bound carcinogens, and prevent milk from accessing the flavored diabetes we desire. Step 5: Reassembly. <PIC> Now you can staple up your cereal tea bag and cut out a new handle to finish the job.  In the meantime, start simmering some milk.  (Don't forget to stir).  If you use the microwave, I won't judge.  I simmered a cup for the photo and then microwaved my next cup.  In truth, the microwave felt like a more appropriate instrument for this project, though I can't imagine why. Step 6: Rebranding Complete. <PIC> At some point along the way, I realized the logical last step in commodification is the mini cereal box tea bag dispenser.  (So cute!  Why didn't I pose it next to the mini stapler?) Step 7: Hot Damn!. <PIC> It's time for you to take a moment and enjoy that pipin' hot and delicious cup of milk!


Introduction: Huevos Benedictos (Mexican Eggs Benedict). <PIC>     Try this beautiful and elegant central american version of Eggs Benedict.  Served on half an English muffin fried on one side in chorizo oil, topped with the finely sliced and fried chorizo, sliced avocado a perfectly poached egg, salsa, a silky hollandaise sauce and finally garnished with paprika and chili flakes This simple and straight forward recipe with will wow your friends because of how professional and impressive the final plate looks, and ultimately turn you in to a cooking pro.
         Step 1: Hollandaise Sauce. <PIC> To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. <PIC> once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar  Step 3: Poaching the Egg.. <PIC> Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready  to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.    Step 4: Preparing the Huevos Benedictos. <PIC> Ingredients: 1/2 English Muffin 2 inches of Chorizo 1/4 Avocado sliced 1 Egg poached 1 Tbsp Salsa Paprika and chili flakes to garnish. Fry the half of English muffin in chorizo oil. Picture 1 Place the Fried chorizo sliced on top. Picture 2 Place the Avocado sliced on next. Picture 3 Next place the Poached egg on top. Picture 4 Followed by a tablespoon of salsa. Picture 5 and a ladle full of Hollandaise sauce. Picture 6 Step 5: . <PIC>


Introduction: How to Make Mutt Chow (Puppy Chow and Trail Mix). <PIC> This delicious snack, “Mutt Chow”, is easy to make and appealing to all ages. Whether you are looking for a sweet and salty snack to make for your family or serve at a party, this mix takes less than 20 minutes to prepare and is difficult to resist. “Mutt Chow” is a combination of trail mix covered in peanut butter and nutella! We decided to combine Trail Mix and Puppy Chow in order to create a unique combination that we could not find anywhere else. We hope you find our instruction set informative and helpful! Enjoy!Adapted from: https://mail.ttu.edu/owa/redir.aspx?C=xrHuI6Td80K7nODA9SF_SINTSUirg9EI48i4LREI_7qTcgWY4GMWdxzNrPWkcAH16toxbV-UJCM.&URL=http%3a%2f%2fwww.wikihow.com%2fMake-%2522Puppy-Chow%2522-SnacksIngredients Needed:4 cups Rice Chex Cereal½ Cup of Nutella1½ Cup of Peanut Butter¼ Cup of Margarine1 Teaspoon of vanilla1 teaspoon of cinnamon extract2 ½ Cups powdered sugar1 cup of peanuts1 cup of raisins3 Cup of small pretzelsSupplies Needed:1 Large mixing bowls1 Large mixing pan Small microwave safe bowlSmall and Large spoonRefrigeratorMeasuring cup1000 watt microwaveFoil Step 1: Measure Dry Ingredients. <PIC> Measure Chex cereal, raisins, pretzels, peanuts, and chocolate candiesPlace into Large mixing pan and set aside Step 2: Measure Wet Ingredients . <PIC> Put peanut butter, chocolate chips, margarine, and vanilla in the microwave safe bowl Step 3: Microwave Wet Ingredients. <PIC> Caution:  Bowl will be HOT after microwaving, use an oven mitt to avoid burnsMicrowave ingredients for one minute, then stir Step 4: Add Nutella. <PIC> Add 1/2 cup Nutella to melted ingredients and microwave for 45 more seconds, or until melted completely. Step 5: Mix the Wet and Dry Ingredients. <PIC> Stir melted mixture, pour over dry mix, and mix with the larger spoon. Step 6: Add the Powdered Sugar. <PIC> Slowly sprinkle 2 1/2 cups of powdered sugar evenly over the mixture Step 7: Stir . Stir completely until all of the mixture is evenly covered in powdered sugar Step 8: Refrigerate . <PIC> Cover large bowl with foil and allow to cool in refrigerator for at least 30 minutesEnjoy!


Introduction: Witches Brew. <PIC> Witches Brew
Halloween is looming just around the corner, and I believe it's safe to say that Fall has officially arrived.  Grocery stores are filling their pumpkin inventories, and the Mums are in full bloom.  Oh yea, and all the leaves on the trees are changing colors!  This cocktail, called witches brew, is made with two simple ingredients,  Whiskey and Blood red orange juice.  Nothing says Halloween like blood red oranges right? Or maybe just blood… mwhahaha! [evil laugh]
Brew Some:
2oz Jim Beam Red Stag Straight Kentucky Bourbon (Black Cherry is what I used but after tasting it I highly doubt you can tell the difference)
5oz Blood Red Orange Juice (That's a thing now)
Pour the whiskey into a highball glass filled with ice and add the orange juice on top.  Mix well.  Garnish with an orange wheel and enjoy the witches brew.


Introduction: Pressure Cooker Chicken Noodle Soup. <PIC> This pressure cooker chicken noodle soup is full of flavor and really quick to make! I wanted a faster cooking version of my mom's amazing chicken soup with dumplings since Tyler's always asking for it, so I thought I should adapt it for the pressure cooker. This chicken soup tastes just as good as the stove top version, but can be done in under an hour. :DIt's really important to use skin-on, bone-in thighs here. Most pressure cookers can't fit a whole chicken like the original recipe calls for, but thighs are a perfect substitute since they're the most flavorful part of the chicken. And I love dark meat in my chicken soup!This chicken noodle soup is also just as delicious without the noodles, so feel free to leave those out if you're not a fan.  Step 1: Ingredients:. <PIC> 2 pounds chicken thighs, skin on and bone in (3 or 4 thighs on average)4 carrots, sliced into 1/4 inch rounds3 stalks celery, diced however you want1 onion, finely diced3 cloves garlic, minced4 cups chicken stock4 cups watercouple handfuls of egg noodles of choicesalt and pepperpoultry seasoning (optional)fresh parsley for topping the soup (optional)The poultry seasoning is really just for a little bit of extra flavor! Many times I don't even put it in, so if you don't have any on hand it will still be as good. :) Step 2: Clean Up and Dry the Chicken. <PIC> You'll want to check your chicken thighs for any huge pieces of fat and remove them. Fat is flavor and we want to keep some of it, just not the big chunks.I'll also cut off excess skin if the butchering was particularly bad. :)Once the chicken is cleaned up, dry it well with paper towels. Step 3: Brown the Chicken Skin. <PIC> We want to get lots of extra chicken flavor into this soup, so we're going to lightly brown the skin on the chicken thighs. This serves two purposes: to render some of the chicken fat to cook the veggies in, and we'll also get a lovely brown fond on the bottom of the pot, which is delicious. :DTurn your heat to medium and let the pressure cooker pot get nice and hot. Add a little vegetable oil and let it heat. Once the oil is about to smoke, lightly salt and pepper the chicken thighs and place a couple of them skin side down. Let these cook for a few minutes or until you can smell the chicken skin cooking and you can wiggle the thighs - that way you know they aren't attached to the bottom of the pan anymore! Flip them over and let them cook on the other side for a minute or so, and then transfer to a clean plate. Repeat with the other thighs.  Step 4: Sauté the Veggies. <PIC> Once the thighs are lightly browned, add in the celery, carrots and onion. Turn down the heat slightly if the pot seems too hot. (If the oil is popping a lot and smoking a little, it's probably too hot!)Add a pinch of salt and cook the veggies for a few minutes, stirring occasionally. You want the onions to soften and go translucent. Once the onions are translucent, add in the garlic. Cook this for a couple minutes until nice and fragrant. P.S. Sometimes at this point I'll add a couple pinches of poultry seasoning. It's yummy! If you like herby soup, go for it. :D Step 5: Combine Everything in the Pot. <PIC> Once the veggies are done cooking, add the chicken back into the pot. Leave any fat that's drained off it on the plate. We've got plenty in there already!Add in the four cups of stock and four cups of water. Stir it together. Step 6: Lock on the Lid and Cook. <PIC> Lock the lid on the pressure cooker and turn the heat up to bring it up to pressure. Once pressure is achieved, turn the heat down to low and set a timer for 20 minutes. (If you're using an electric pressure cooker, cook it at "high" pressure.)Remember that if you're using an electric pressure cooker or at a high altitude, you'll need to add a few minutes. I'm at roughly 8,000 feet up so I added 5 minutes to my cook time. :)Once the timer goes off, take the pot off the heat (or turn it off, in the case of an electric pressure cooker) and let the pressure release naturally.  Step 7: Finishing the Soup. <PIC> Once the pressure has released naturally, open up the pressure cooker and pull out the chicken thighs. Set the aside on a large plate for shredding. You can either skim the fat in the pot OR keep it. It's really up to you. I think it tastes awesome so I only skim if there's LOADS of it. To skim it, grab the largest metal spoon you have and drag it gently across the surface to grab the fat. (I normally skim before I put the noodles in, and then while the noodles are cooking too. The starch from the noodles can sometimes make it easier.)Now you'll add the noodles! Put the pot back on the heat and get it bubbling again. Toss in a couple handfuls (maybe 1 cup?) of noodles and cook according to the package directions. I know a couple handfuls sounds like nothing, but this is a tiny bit of soup! If you add too many noodles they'll soak up all the broth. Shred the chicken while the noodles cook - get rid of any fat, bones, connective tissue and skin. When the noodles are nearing the end of their cooking, turn down the heat a little and add the shredded chicken. Stir well and then taste - I always add a little bit more black pepper and a good bit of salt. If it tastes bland chances are you don't have enough salt! Sometimes I salt it using soy sauce too. Sound weird but it's delicious. Just keep adding salt (or soy sauce) and pepper until you like the way it tastes. Enjoy!


Introduction: The Penultimate Nettle Guide. <PIC> I used to hate stinging nettles. The first time I ever encountered them was only a few years ago but just brushing against the bush made my leg feel like it was on fire. It was an intense experience and it tarnished my feelings toward the plant. While my leg was on fire, someone explained the plant to me and that it could be used as tea, in soups and that sometimes people had contests to see how much they could eat raw. I learned about the proven and unproven health benefits and nutritional attributes of Stinging Nettle and I was intrigued. I started experimenting with the plant and now as March/April rolls around I crave the plant.  Step 1: What Is Stinging Nettle? How and Where to Pick It.. <PIC> What is Stinging Nettle: Urtica dioica often called common nettle or stinging nettle (although not all plants of this species sting), is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America, and is the best-known member of the nettle genus Urtica. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals. The plant has a long history of use as a medicine, as a food source and as a source of fibre. - from WikipediaOther Names:Bichu, Common Nettle, Feuille d’Ortie, Graine d’Ortie, Grande Ortie, Great Stinging Nettle, Nettle, Nettle Leaf, Nettle Seed, Nettle Worth, Nettles, Ortie, Ortie Brûlante, Ortie des Jardins, Ortie Dioïque, Ortie Méchante, Ortiga, Small Nettle, Stinging Nettles, Urtica, Urtica dioica, Urtica urens, Urticae Herba et Folium, Urticae Radix.In just 1 cup of stinging nettle there is:No Fat 2g of protein (nettle contains up to 25% protein in its peak season) 36% RDI of Vitamin A 5% RDI of Vitamin B6 555% RDI of Vitamin K 8% RDI Riboflavin 2% RDI of Niacin 3% RDI of Folate 43% RDI of Calcium 8% RDI of Iron 13% RDI of Magnesium 6% RDI of Phosphorus 6% RDI of Potassium 2% RDI of  Zinc 3% RDI of Copper 35% RDI of Manganese*The nutritional info comes from this source.Stinging nettle is used for many conditions, but so far, there isn’t enough scientific evidence to determine whether or not it is effective for any of them. Stinging nettle root is used for urination problems related to an enlarged prostate such as nighttime urination, too frequent urination, painful urination, inability to urinate, and irritable bladder. Stinging nettle root is also used for joint ailments, as a diuretic, and as an astringent. The Nettle's above ground parts are used along with large amounts of fluids in so-called “irrigation therapy” for urinary tract infections (UTI), urinary tract inflammation, and kidney stones (nephrolithiasis). The above-ground parts are also used for allergies, hayfever, and osteoarthritis. Some people use the leaves/stems for internal bleeding, including uterine bleeding, nosebleeds, and bowel bleeding. The Nettle plant is also used for anemia, poor circulation, an enlarged spleen, diabetes and otherendocrine disorders, stomach acid, diarrhea/dysentery, asthma, lungcongestion, rash/eczema, cancer, preventing the signs of aging, “bloodpurification,” wound healing, and as a general tonic. Stinging nettle above ground parts are applied to the skin for muscle aches and pains, oily scalp, oily hair, and hair loss (alopecia). In foods, young stinging nettle leaves are eaten as a cooked vegetable. - from WebMDHow and where to Pick it:Before you go picking it, remember to pack some gloves so that you can handle the plant without getting stung all over. If you do get stung, and you probably will, don't worry the pain goes away in a short period of time and it's good for you!Depending on where you live, you should be able to find nettle near your in the region where you live. I've found it in city centers just as easily as in the forest. Consult the pictures above so that you can recognize the plant in the wild and when you find a plant that looks correct. Test it by touching it with your bare skin along the leaves and stem; if it sting you then it is the right plant. Once you've found it pick to your hearts content. Stinging nettle is considered a weed so most people don't do anything with it besides cut and throw it away but you can have all of its bounty. Good luck foraging!*If you get stung by nettles, wash the affected area with the water from cooked nettles - from Hedgerow Farm** I've been reading from various sources about how you shouldn't eat nettles after they begin to flower, so maybe you shouldn't. I've seen various warning about how they could cause issues with your liver and kidneys, how they may cause hallucinations, how they loose much of their nutritional value and also how they can irritate your urinary tract. Consider yourself warned. Step 2: Save Your Nettle for Later. <PIC> Once you've found some nettle, and I hope you picked a lot, you should dry it out to use after the nettle seasons ends. Don't you want to take advantage of all of those good nutrients in the winter? You should. Start by washing your newly found nettle, you never know a wild animal could have peed on it and it most certainly will have some caterpillars or spiders on it. After you've given it a quick wash, dry the Nettle by tying some thread around a bunch of it and hang it somewhere it will get a lot of airflow and someplace where it wont get wet.It should be dry in less than a week and will keep into the winter so long as you keep it that way.  Drying is good for using in tea, infusion or soup making but for preserving to put in cooked foods you may want to  freeze the washed nettle leaves.  Step 3: Pick It, Strip It, Wash It, Dry It. <PIC> How do we begin using all of that nettle that we just can't wait to eat? Start by picking off the leaves, wash the leaves and then dry them in a salad spinner or with paper towel. No big whoop! Step 4: Nettle Tea. <PIC> Ok, we're going to start off slowly and easily and move into the more exciting things to do with nettle leaves.Place a 3 or 4 of the clean leaves in a cup and pour hot water over them. Let them steep for 10-15 minutes. Bam! Nettle tea. Step 5: Nettle Infusion. <PIC> Nettle Infusion is only slightly more complicated than nettle Tea.Fill a pot 1/4 full with cleaned nettle leaves. Fill the pot with water and boil for one hour. Allow to cool and refrigerate. Your nettle infusion should have a very green taste but with a subtle sweetness. I really enjoy it on ice during a hot summer afternoon; it's very refreshing and has no sugar! Step 6: Nettle Pesto. <PIC> For nettle pesto you will need:a stick/emulsion blender or food processor 2-3 cups of nettle (freeze them first before putting them through the food processor if you are worried about the chance of stings, personally I haven't had not problems but there has been comments about past experiences)salt & pepper to taste some cheese (Parmigiana would be traditional but I used a curd) nuts/seeds (European Pine Nuts would be traditional but I used flax and poppy) Some herbs (Basil, Oregano, Thyme...it's up to you) Olive oil the juice from one limeBegin by chopping your nettle and garlic. Throw everything, but the oil, in a container or your food processor and blend while slowly pouring the oil into the mixture. You should get a smooth paste quite quickly which you can use in pasta, on bread or on whatever your heart desires. Step 7: Nettle Soup. <PIC> For nettle soup you will need: at least a 150g of nettle leavesa smear of butter for sauteing the aromatics1 regular sized onion or 3 small ones, peeled and chopped1/2 of a leek2 chopped cloves of garlic3 tbsp oats (optional for thickening)1 liter vegetable stocksalt & pepper to tastePlain yogurt or sour cream and chives/green onion to finish.Start by chopping your leek, garlic and onion. Heat your butter in the pot over medium-high heat and when it has melted throw in the leek, garlic and onion. Once they start to brown add the nettle and vegetable stock. Boil for 30 minutes and remove from heat. Use your stick blender to puree the mixture and add salt/pepper to taste.When you're ready to serve, ladle the soup into bowls with a large dollop of plain yogurt or sour cream in the center and a generous sprinkling of chives or green onion. Enjoy! Step 8: Wilted Nettle With Garlic. <PIC> I love the previous uses for nettle (and those mentioned in the next step) but wilted nettle with garlic is my all time favorite. It's simple, elegant, tasty and nutritious.For this you will need:2 cups clean nettle leaves (it will really shrink) 2-3 cloves garlic olive oil salt & pepper to taste A squeeze of lemon/lime is also really niceBegin by chopping your nettle and garlic. Heat your pan to a medium-high and pour a splash of olive oil in. Saute the garlic until just golden and lower the temperature of the pan to medium. Add the nettle to the pan along with salt and pepper. Squeeze some lemon/lime over the wilted nettle and garlic to help cut through the taste of the oil. Serve this on it's own, as a side or mix with pasta to create a meal. Step 9: Green Nettle Quiche. <PIC> Who doesn't love quiche? It's good hot and fresh or room temperature and the next day. With this nettle quiche you can easily and effortlessly pack so many nettles in your diet, it is unbelievable; Vitamin K is going to flood into your body like a tsunami (did you know that most of us actually don't get enough Vitamin K from our diets?).For this you will need:One pie crust, I will suggest the following: Perfectly Tender and Flaky Pie Crust3-4 cups of washed and chopped nettles6 eggs1 cup of milk3 cloves of garlica handful of chopped chivesa handful of chopped ground-ivy, if you like (it was growing right next to the nettles and it has such a nice fragrance, so I decided to throw it in but of course it is optional)salt and pepper and paprika to tasteYou can also add cheese if you'd likePreheat oven to 375 degrees F (190 degrees C).If you have chosen to go along the righteous path and make your own pie crust, place the pastry dough in the form you want to use and just drape it over the edges. I used a spring-form, normally used for cheesecakes. Fill your perfect pie crust first with your nettles then garlic, chives and ground-ivy on top.Whisk your eggs and milk together then season with salt/pepper/paprika and whisk again. Remember that it's ok to be heavy handed with the pepper and paprika but not ok with the salt. Pour your beaten egg mixture over top of the nettles in the pie crust, trying to evenly distribute it. The egg mixture should come up to the top of the nettles depending the dimensions of your baking container. If it the egg doesn't come to the top then push the nettles down.I've you've thought cheese to be a good decision, now would be the time to sprinkle it over the eggs/nettles/others.If you are working with home-made pastry dough then now you should trim the edges along the rim of your baking container, For this I used a fork's prongs to press down against the edge and worked my way around. After the edge is trimmed, I fold it rusticity but nicely around the sides of the baking container. f you used a store bought pie-crust then you do not get to do this. (*If you have extra pastry dough, you can use it in the next step*)Put your pre-quiche in your pre-heated oven and bake for 30 minutes or until set in the center of the quiche. You can check to see if it's set by placing a toothpick or other thin/pointy instrument into the quiche filling, if it comes out clean then the quiche is done. Bon Appétit! Step 10: Nettle Samosas!. <PIC> Yes, samosas are one of the most delicious street foods ever invented but maybe they would be a bit better with nettles inside (or at least different and healthier).For this you will need:Some dough, perhaps you have dough left over from the last step and if you don't you can use a more traditional samosa dough by combining 1 1/2 cup of AP flour (00), 2 tsp. salt,  2 tbsp. vegetable oil and 1 cup warm water.2 tbsp of oil (your choice which one)3 cups of nettles3-4 cloves of garlic1 tbsp of ginger if you would likeCumin, curry, turmeric, paprika, chili, salt and pepper to tasteChutney, if possible and you like it.Heat a skillet on medium-high heat. When it's hot add your oil followed by nettles, garlic and spices. This step isn't super necessary since the nettles will also get cooked during the frying stage but by wilting the nettle before you will be able to pack each samosa with as much nettle as possible when otherwise you would be left with mostly empty pockets with only a bit of nettle in them. Once your nettles are cooked and fragrant, remove the pan from the heat.Roll out your dough, trying to get it as thin as possible (2-3mm). Once rolled, place a small round plate on the dough (we're just using it as a template) and cut around the plate. Repeat this step until you have used all of the dough. Cut all of the circles in half.Depending on the size of your half circles, place between 1 and 2 tbsp of filling onto the center of one of the half circles.  Fold one of the pointy-edges over the filling and then the other (see the images). Crimp all of the openings together so that you are left with a sealed samosa pocket. Repeat this step until all of your half-circles are filled and all of your filling is used.Deep fry your samosas until golden brown. Serve with chutney (preferably mango). Step 11: More Suggestions.... <PIC> Of course the possibilities of what to do with nettle don't stop there.Replace nettle with spinach in any cooked recipe like omelets, Spanakopita, risotto...because spinach is expensive and nettle is the superior leafy-green.Make a nettle smoothie by blending clean nettle leaves with yogurt, apple, orange, pinapple or whatever you think might compliment the spring-like flavor of the nettles. Nettle gnocchi.Nettle Aloo.Put nettle on the next pizza you cook at home.Frittatine di OrticaStuff some ravioli with nettle and sage.Make some nettle beer. Make some nettle wine.Throw some nettle inside your next grilled cheese sandwich.Nettle pakora.Make up something crazy like nettle ice cream or nettle butter...Make nettle plant food: pack a 4 ft long piece of drain pipe (with a sealed bottom) ram the nettles in and add some water. then fill a large plastic bottle with water, drop this in the top of the pipe a a weight, leave it for a couple of weeks to decay.The fluid produced will boost all types of plants, ( but it does stink really bad).dig the decayed nettles into your flower beds) - Thanks FloppyJoe/ OR / 1:5 nettles:water (weight:weight) and then let it rot for a week to three. Filter the stinking water and use it to fertilize plants by diluting it 1:10. Alternatively you can use the same ratio and filter it after 24 hours. Then you can use the water as a pesticide against thin-skinned bugs (without diluting). - Thanks KaljakaaleppiMake rope and textiles: dry nettles and make their stems into a fiber similar to flax, for weaving, knitting etc. you would ret the stems, soaking them in water for some weeks or months. Thanks LadybgoodNettle everything!


Introduction: Pedernales River Chili Con Carne V. 2.0. <PIC> Chili Con Carne (Peppers with Meat) is the Official Dish of Texas and as a natural born Texan I would like to think I have a pretty good handle on what makes a good bowl of red.  I have tried MANY different recipes and I have found this to be the best tasting, easy to prepare chili out there. The list of ingredients is short, the preparation is simple and I guarantee your guests will love it.
By the way, you will notice there are no beans in my recipe. True chili does not contain beans. Beans are great on the side but anyone that says beans go in chili is either misinformed or itching for a whoopin.
Here is the list of ingredients:
4 pounds of lean beef, chili or hamburger grind
2 tablespoons of bacon drippings
1 large white onion, chopped
2 teaspoons of minced garlic
3 teaspoons of salt
1 teaspoon of Mexican oregano
1 teaspoon of ground cumin
1 28 ounce can of diced tomatoes
1 15 ounce can of tomato paste
2 cups of boiling water
6 tablespoons of chili powder Step 1: Melt the Bacon Drippings. <PIC> Melt the bacon drippings in a large stock pot over medium heat.
Bacon drippings are a staple here in Texas. They make everything better except for maybe coffee and fruit salad.
If you don't have bacon drippings you can use vegetable oil but your chili won't be as good as it could be. Step 2: Add the Meat. <PIC> When the bacon drippings are melted add your meat.
Brown the meat evenly and then drain off the excess grease. Step 3: Onions and Garlic. <PIC> Add the onions and garlic. Stir frequently and cook until the onions are translucent. Step 4: Dump in the Rest!. <PIC> Add the remaining ingredients and stir well.
The amount and kind of chili powder you add is entirely up to you. We tend to like a lot of heat here in Texas so I usually go with 4 or 5 tablespoons of hot chili powder along with 1 or 2 tablespoons of mild chili powder.
Allow the mixture to come to a boil and then reduce the heat so that the chili simmers. Allow the chili to simmer uncovered for 1 hour stirring occasionally. Step 5: Enjoy!. <PIC> You can eat the chili as soon as it is done but to be honest it is much better the next day after the flavors have had a chance to mellow and meld.
You can eat the chili as it is with perhaps beans and cornbread, Yankee style over spaghetti or perhaps as another classic Texas dish - Frito Pie! Just pour the chili over Fritos and cheddar cheese.