Introduction: Turkish Pizza / Pide / Lahmacun. <PIC> This is a wonderful pizza style dish inspired by the Turkish pide and lahmacun. I am led to believe from my Turkish friends that you place your salad on top of the pide/lahmacun then roll it up. A variation on this recipe would be to break an egg on to the top of the lamb mince a few minutes before it has finished cooking. Also, if lamb isn't your thing you would no doubt get some excellent results using minced beef, perhaps even minced turkey. You could use any basic bread or pizza dough for the base, mine is below.
Don't forget that if you like this recipe you can find many more ideas on my blog. http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. <PIC> The dough (enough for four large pizzas)
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm waterTopping (enough for two large pizzas)
500g minced lamb
1/2 red pepper, finely diced
1/2 large onion, finely diced
1/2 green pepper, finely diced
4 small tomatoes, skinned and finely diced
bunch each of fresh parsley and dill (about 3 tbsps of each when chopped)
1 tsp chilli flakes
1/2 tsp salt
2 tsp all spice
1 tsp ground cinnamon
pine nuts (optional)Salad
Roughly equal quantities of the following, all finely diced/sliced according to your preference:
1/4 cucumber
10 radishes
5 tomatoes
2 spring onions
large bunch of flat leaf parsley
Juice of half a lemon
2 tbsp extra virgin olive oil
Salt and pepper Step 2: Make the Dough. <PIC>
		Put all the dry dough ingredients into a large bowl, make a well in the centre and pour in the oil,Using a butter knife or your hands start to bring the ingredients together. Gradually add the water, little by little, until you have a rough dough.You may not use all the water or you may need to add a little more. Knead the dough in between each addition.
		Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.
		Place dough in a bowl, cover with lightly oiled cling film then leave in a warm place to rise for about and hour or so. Step 3: Prepare the Topping. <PIC> While the dough is rising, combine all the topping ingredients in a large bowl until evenly mixed. Cover and set to one side until needed. Step 4: Roll the Dough & Preheat the Oven. <PIC> Once the dough has risen uncover it, knock it back and divide into your required number of portions. I split mine into four balls put two in the fridge to use the next day (or you could freeze it) and made two large lahmacun/pizzas. Each ball will serve 2-3 people generously. Roll the dough out as thin as you can, 2mm is ideal, place on a baking sheet lined with parchment paper, brush with a little olive oil then leave to rise for another 15 mins. In the mean time preheat the oven to 210C. Step 5: Put It All Together & Make the Salad. <PIC>
		Cover the dough base with an even scattering of the mince topping, sprinkle over a few pine nuts if you wish then bake in the oven for 15 minutes or until golden and cooked completely.
		Prepare your salad while the pizza is in the oven. Combine all the ingredients in a bowl then set to one side. Step 6: EAT. <PIC> Serve topped with salad, roll it up and eat with your hands. Delicious.
I hope you enjoy this awesome pizza. http://eating-properly.blogspot.co.uk/


Introduction: Citrus Mocktail. <PIC> Just because it's not summer doesn't mean we can't have a cool and refreshing fruit drink! I've even created this recipe myself. Step 1: Ingredients. <PIC> You will need all of the ingredients below.- Cranberry Lime seltzer- Orange juice- Orange or clementine- Glass Step 2: Pouring Is Magic. <PIC> Pour the seltzer in your cup until it fills halfway. Step 3: What Rhymes With Orange? . <PIC> Pour your orange juice until it reaches about the top of the glass.  Step 4: Slicing the Orange. <PIC> Take your orange or clementine and place it on a flat surface. For the next part, make sure your knife is pointing AWAY FROM YOU. Never have a sharp object facing you. Anyways, slice your fruit in half. Then, take one of the halves and slice it in two again. Now just stick one of the pieces on your glass. Step 5: Done!. <PIC> Now just stick a straw in your concoction, sit back on your couch (or if your reading this in summer, a beach) and relax!


Introduction: Mirabelle Liquor. <PIC> This is my instructable for Mirabelle Liquor. *Important Information*When you make this instructable you have to be at age to buy and consume alcohol. Make sure you are old enough and respect the law of your country. Drink responsibly! Step 1: What You Need. <PIC> Here is what you need:- 1kg (35 ounces) of mirabelles (small yellow plumbs)- 500g  (17 ounces) of rock candy- 1l (4 cups) of corn schnapps- a big jar with a screw cap Step 2: Small Yellow Plumbs. <PIC> Pick out 1kg / 35 ounces of ripe mirabelles and wash them.  Step 3: Fill the Jar. <PIC> Cut the mirabelles at one side but leave the stone in. Put them into the jar. Add the rock candy and the schnapps. Step 4: Let It Sit. <PIC> When everything is in the jar close the lid and let it sit for a day until the rock candy dissolved. It should change from picture 1 to picture 2. Every mirabelle has to be covered in alcohol. When the fruits have air in the bottle they rot. So fill up the whole jar.The liquor needs to be stored with the lid closed in a dark and cool place for at least 6 months. After that you can drink it and eat the mirabelles (only if you are old enough and are allowed to drink hard liquor).Or you can fill it into nice glasswear and give it away as a present.There you go - Mirabelle Liquor -


Introduction: 5min Easy Dessert Cup. <PIC> this is a easy dessert for people who don`t have alot of ideas for after dinner things.


Introduction: Zebra Droppings. <PIC> Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)Zebra Droppings take brownies to the next level of epicurean nirvana.   Step 1: Ingredients and Tools. <PIC> Makes about 2 dozen :)Ingredients:Betty Crocker Fudge Brownie Mix2/3 cup vegetable oil1/4 cup water2 eggs1 package of dipping chocolate or candy coating (OR I like to use a mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)1/4 package of white chocolate chips or wafersTools:Wax paper covered cookie sheetToothpick or fork9 x 13 baking pan sprayed with cookie spraybaggiescissorsspoonbowl or measuring cup Step 2: Prepare Brownie Mix. <PIC> Prepare brownie mix according to package directions and let cool.    With spoon scoop out a heaping tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet. Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings. Step 3: Melt Chocolate. <PIC> Melt chocolate in microwave according to package directions.  I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up.  If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening. Step 4: Dip. <PIC> Use a toothpick or fork to dip brownie balls into melted chocolate.  Place back on your wax paper covered cookie sheet.With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top.  Chill in refrigerator until chocolate is hard, about 10 minutes. Step 5: Decorate. <PIC> Melt white chocolate in microwave stirring after every 30 seconds. Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie truffles. Step 6: Enjoy!. <PIC> Who knew zebra droppings could taste so good?


Introduction: Tomato Soup. <PIC> I was going to make cream of tomato soup but the milk kept curdling and I figured if I couldn't prevent that then I shouldn't be making this instructable. So here is a tomato soup that was mostly improvised. it is incredibly easy to make and home canned tomatoes really make it taste good. In addition a grilled cheese sandwich goes great with this. Step 1: Ingredients. <PIC> 1 quart canned tomatoes
2 cups broth
1 onion
1 clove of garlic
1 bay leaf
salt
1/4 teaspoon oregano
2 tablespoons Butter Step 2: Saute. <PIC> Chop the onion and garlic and saute them in butter. Add the bay leaf as well. Step 3: Add All of the Ingredients. <PIC> Add the canned tomatoes and broth. Then sprinkle on the salt and oregano as well. Then simmer for 20 minutes. Step 4: Serving Suggestions. <PIC> I strongly recommend a nice grilled cheese sandwich along with this.


Introduction: This Cake Really Is a Lie. <PIC> I knew I had to do something special for my husband's birthday. Since he’s a gamer of the highest order, I wanted to make him something fun and...relevant to his interests. And since he just finished playing Portal 2, I had the perfect inspiration to draw from.
In the original Portal there is a recurring theme of a cake, used as a sort of reward, only under false pretenses. ‘The cake is a lie’.
In Portal 2, the most entertaining character is a round and goofy robot named Wheatley.
So I made a cake. A big, luscious chocolate cake…or is it?!
The cake…was a lie!
Merely a wide cardboard tube I constructed, taped, added a 'lid' to, and frosted with ordinary tub frosting and left to dry overnight. The cherries are also real!
Here’s the real cake. Hello, Wheatley!
Yes, it was sadly quite lumpy and used a heaping helping of artistic license, but after two full attempts I was just grateful to have a cake that remained spherical . Engineering challenges only gave me about an hour or so to wrap the fondant and decorate Wheatley before birthday celebrations began. The bottom half is actually styrofoam for stability, but the whole lot was frosted and covered in fondant as usual. The blue glowing eye? A battery-powered LED light set inside and covered with a melted mint hard candy!
The most important thing? Two days of technical difficulties and a major caketastrophe later, it was done! And frankly, delicious.
(And just so you know my fondant attempts aren't always disastrous, I've included his previous year's birthday cake - an Xbox controller!)


Introduction: Laser Your Leftovers!. <PIC> Here's how to recycle your food and create edible art!
After a catered TechShop event, I was inspired by the uneaten crackers, cookies, brownies, vegetables etc.
Here's how you can do the same! Step 1: Your Materials. <PIC> Only use what you have!
And most importantly: Don't rule out a particular food because you think it won't work!
I used these platters of catered food:
and some inspiration from Makezine: http://blog.makezine.com/2007/08/30/how-to-laser-cut-and-cook/ Step 2: Your Tools. <PIC> The lasercutter is super simple to use. I learned by taking TechShop's Laser Cutter SBU!
The machine I used is an Epilog Helix 45W CO2 Laser which can cut designs up to 24"x18".
Here's a link to all of TechShop's classes: http://www.techshop.ws/take_classes.html?storeId=4 Step 3: The Cutting Process. <PIC> Important things to consider with leftovers:
1. Place your food on a plate or piece of paper
2. Consider DPI, speed, and pressure carefully! I played around with it to get the right setting.
(for cheddar cheese I based by settings off of laser-etched chocolate: 300DPI, 30% power, 100% speed)
3. Scale of your image- make sure to adjust your print settings when you switch food!
4. Alignment so your graphic fits nicely
5. Timing and refrigeration...because nobody likes expired, inedible leftovers Step 4: Admire Your Work. <PIC> ...with a post-work snack!
Happy Lasercutting...
-eef


Introduction: Very Berry Parfait. <PIC> Easy, quick, healthy snack with just a few ingredients.  My version is vegan, using vegan soy, almond or coconut nut milk yogurt, paired with my favorite vegan granola and lots of berries packed with antioxidants and vitamins.
Pictured here, I used vanilla soy yogurt, apple/cinnamon/walnut granola, and fresh organic blueberries, raspberries, strawberries & blackberries.  You may use any flavor of yogurt, granola or berries or other fruit that you choose to use or have on hand.
Wash and prepare favorite fresh organic berries of choice- slice if necessary.
Layer 1: In a clear cup. place a small amount of your favorite vegan granola in the bottom.
Layer 2: Cover with vanilla soy, almond or coconut milk yogurt.
Layer 3: Add berries of choice.
Repeat until you run out of space or ingredients, whichever comes first.
Enjoy!


Introduction: Peanut Butter and Jelly Sandwich. <PIC> How to Make a Peanut Butter and Jelly SandwichNecessary materials:
Jar of Peanut Butter
Jar of Jelly
Two slices of bread
Knife Step 1: . <PIC> Place two slices of bread on clean flat surface side by side.

  Step 2: . <PIC> Open the peanut butter jar. Insert knife into jar and scoop out desired amount of peanut butter (approximately two to three tablespoons).  Step 3: . <PIC> Spread evenly on top surface of one slice of bread. Step 4: . <PIC> Clean knife by wiping off excess peanut butter on untouched slice of bread. Step 5: . <PIC> Open jar of jelly. Insert knife into jar and scoop out desired amount of jelly (approximately two to three tablespoons).  Step 6: . <PIC> Spread evenly on top surface of second slice of bread. Step 7: . <PIC> Place peanut butter side of first slice on top of jelly side of second slice.
Enjoy!


Introduction: Classic Brownie Sundae. <PIC> These Fudgy Chocolate Brownies are not only moist and chewy but they are also very rich and fudgy plus not too sweet to eat. Fudgy Chocolate Brownies are very easy to make and those precious “little people” just love cleaning out the bowl!!Ingredients: 1/2 cup unsalted butter, melted 2 eggs, room temperature 3/4 cup sugar 1 teaspoon pure vanilla3/4 cup Ghirardelli ground sweet chocolate 2/3 cup flour (unsifted)1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts, toastedDirections:Preheat oven to 350 degrees F.Using a spoon, stir eggs with sugar and vanilla; add butter.Sift the ground sweet chocolate with flour, baking powder and salt.Stir into egg mixture; add nuts.Spread into greased 8-inch square pan.Bake 20 to 25 minutes, until toothpick inserted comes out clean.Serving: A big hit with my family… Before serving brownies, I add 1 scoop of vanilla ice cream, drizzle with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the cream, then top with a maraschino cherry! Step 1: . <PIC> Preheat oven to 350 degrees F. Step 2: . <PIC> Using a spoon, stir butter, eggs with sugar and vanilla. Step 3: . <PIC> Sift the ground sweet chocolate with flour, baking powder and salt, adding the nuts, toss to coat them with flour mixture. Step 4: . <PIC> Stir into egg mixture. Spread into greased 8-inch square pan. Step 5: . <PIC> Bake 20 to 25 minutes, until toothpick inserted comes out clean. Step 6: . <PIC> Remove from oven and cool. Step 7: . <PIC> Serving Suggestions: A big hit with my family… Before serving brownies, I add 1 scoop of vanilla ice cream, top with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the whipping cream, then top with a maraschino cherry!


Introduction: Broccoli Cheddar Egg Cups. <PIC> Broccoli Cheddar Egg Cups combine broccoli, cheese, eggs, salt, pepper, and a splash of milk to make an easy breakfast, brunch, lunch, or even dinner! Step 1: The Ingredients:. 1 cup broccoli florets6 eggs3 tablespoons milk1 cup grated cheddar cheese1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/broccoli-cheddar-egg-cups/Visit my blog for more delicious recipes at Mindy's Cooking Obsession. Step 2: Instructions:. <PIC> Preheat oven to 350°. Coat 12 muffin cups with cooking spray.Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan. Step 3: The Finished Dish:. <PIC>


Introduction: Impossibly Easy Carnitas Tacos. <PIC> Let's have a taco party!  I'm going to show you how to make pretty much fool-proof carnitas tacos. They're impossibly easy to make, and they're perfect for a casual party, an outdoor picnic, or even while you're out car camping. You'll be the hit of the party, and it's not even hard to do.  A note for purists: This isn't the definitive way to make carnitas tacos. In fact, it's kind of cheating because I use a crock pot instead of roasting a big piece of pork for many hours in the oven. It's also not as fatty as true, authentic carnitas, which traditionally uses lard. Yep, the hard stuff. I prefer doing it this way. It's no doubt much healthier.  One more thing: This recipe is perfect for a party in the park. I've set up a camp stove with a cast iron pan on top on a picnic table and cooked carnitas tacos to order for both kids' soccer parties and adult boozefests.  Wait... one more thing. I STRONGLY recommend using a cast iron pan for this. Otherwise, you won't get crispy carnitas.  What you'll need to make 15-20 modest-sized tacos 3 pounds of country style pork ribs, blade roast, or pork butt 1 jalapeno pepper 1 anaheim chili or other pepper of your choice (optional) 3-4 cloves of garlic 1 large white onion 1 bunch cilantro 4-5 limes or lemons (I happened to have lemons but prefer limes) Salsa of your choice  A big pack of small corn tortillas  A large cast iron pan Optional ingredients  Cumin, oregano, onion powder to season meat before cooking Radishes for garnish Step 1: Crack Open Your Crock Pot. <PIC> First, get out your crock pot and toss your pork into it. Chop up your peppers, taking care to remove the seeds. Peel and roughly chop your garlic and toss it in the pot, too. If you have it, throw in 1/2 Tbsp each of cumin, oregano, and onion powder. The dry ingredients are optional, but if you have them I would recommend using them.  Turn your crock pot on low and cook for 8-10 hours. I usually cook the meat the day before I actually want to eat carnitas tacos and just put it in the fridge once it has cooled. You'll see that this is not a problem and may even be preferable.  Step 2: Prep, Shred, and Cook. <PIC>
          When you're ready to cook your tacos, get yourself prepared so you can bang them out quickly. You want two things here: 1) a hot cast iron skillet that will retain heat and 2) partially shredded pork. Carefully break up your pork. It will already be falling aprt from the crock pot cooking, but since it's been sitting in the fridge all night, you can still keep some large pieces intact. Don't shred your pork too finely because you want some chunks of meat. Mmmm. Meat.   Heat up your cast iron pan while you:    Dice your white onion     Chop up your cilantro     Stack up some tortillas  The actual cooking is easy. In your hot skillet (gas on high for a few minutes prior) pour 4-6 Tbsp. vegetable oil into your skillet. Using tongs, fill the bottom of your pan with a layer of partially shredded pork. Don't stir. Turn your heat down to medium and let it cook for a few minutes. Then, rearrange the meat so that you can crisp up the parts that aren't crisp. After a few minutes more, you should start heating up your tortillas, preferably in another pan or on an open flame.  Step 3: Plate and Try Not to Eat Too Many!. <PIC> The great thing about cooking these in a big cast-iron pan is that you can push crisped up meat to one side and add more meat as you go — serving from one side of the pan while replenishing crock-pot pork from the other. Cast iron holds its heat, so you won't need to worry about adjusting the temperature. Just stick to medium after you get going.  It's important that you get some decent crispiness, so it's okay if the meat stays in the pan. It may dry out, but you will be adding salsa and citrus when serving, so don't worry too much about that.  To serve, heat two tortillas per taco and lay them on a plate on top of each other. Place some carnitas on the tortillas, sprinkle with white onions and cilantro, and slap a spoon of top-notch salsa on each taco. Garnish with quartered radishes and lime or lemon slices.  Repeat until everyone is happy.


Introduction: Orange Pork Chops. <PIC> This is my mom's orange pork chop recipe. :D They're one of my favorite things that she makes - they're kind of addictive, actually!
I went home and visited for a week, and asked her to make them so I could watch and then recreate them when I came back to Oakland. Orange pork chops are pretty easy to make, and they've got loads of flavor.  Step 1: Ingredients. <PIC>
		4-6 breakfast pork chops (the nice thin ones)
		3 green onions, thinly sliced
		zest of one orange
		juice of one orange (around 1/3 cup)
		butter or oil
		a few tablespoons of teriyaki sauce
		few pinches brown sugar
If you can only find the thicker loin chops, you can cut those in half so they're thinner. That's what I did.  Step 2: Cook the Green Onions and Zest. <PIC> Add a little butter (preferably butter, it is so good!) or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce at this point and stir it around.
Pull them out of the pan and pop them into a small bowl until later. Step 3: Brown the Pork Chops. <PIC> Salt and pepper your pork chops and brown them quickly over medium-high heat. Because they're so thin, be careful with this part. You don't want to cook them too long. :D Step 4: Simmer the Pork Chops. <PIC> Once the porkchops are brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki - just until it tastes good to you. Also add the green onion and orange zest back into the pan and a pinch or two of brown sugar if you'd like a little sweetness. (it's really good with brown sugar!)
Stir this all together and let it simmer for a while. It's best to do it with the lid cracked for 15-20 minutes.
You'll want to reduce the orange juice into a bit of a sauce, so keep simmering until it's as thick as you want. :)
And there you go! Orange pork chops.


Introduction: Lemon Poppy Seed Muffins. <PIC> Lemon poppy seed muffins for your poppy!*from www.saveur.com Step 1: Gather Ingredients. <PIC> To make delicious muffins, you will need:
3 cups flour
1 tbsp. baking powder
½ tsp. kosher salt
1 cup plus 1 tbsp. sugar
¾ cup milk
12 tbsp. unsalted butter, melted
2 tbsp. poppy seeds
3 eggs
Zest of 2 lemons Step 2: Get Baking!. <PIC> First, heat oven to 375°. Then, line a 12-cup muffin tin with paper liners; set aside.
Whisk together flour, baking powder, and salt in a large bowl, and set aside.
Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl.
Pour over dry ingredients, and stir until just combined.
Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.


Introduction: Martha's Chutney. <PIC> I've been making this chutney for years, to give as a Christmas gift to my relatives. It started as a recipe called Major Marshall's chutney in a preserving book published by the British Sugar Bureau in the 1970s. I have gradually changed it - less tomatoes and apples, different spices. I have always tried to cook it outdoors, because I hate the way it makes the whole house smell of vinegar. I used to cook it on a gas barbecue, though it tends to burn on the bottom of the pan if you aren't careful. Then this year I thought of cooking it in my slow cooker, out on the patio and plugged in to the lawnmower socket.Perfect for an English ploughman's lunch! Step 1: Ingredients. <PIC> 700 g plums500 g cooking apples300 g tomatoes250 g onions120 g dates2 teaspoons salt1 clove garlic1 tablespoon whole spices (I used cinnamon, allspice, black pepper, chilli,cloves and star anise)60 g Demerara sugar60 g golden castor sugar120 g golden syrup425 ml white wine vinegar(You could use more sugar instead of golden syrup, or I think corn syrup would work) Step 2: Prepare the Fruit and Veg. <PIC> Cover the tomatoes with boiling water, leave for 1 minute, then drain and cover with cold water. Skin the tomatoes and chop roughly.Stone the plums and cut into quarters.Peel, core and chop the apples.Skin and chop the onions.Use scissors to chop the dates roughly.Peel and crush the garlic.Tie the spices up in a piece of muslin (I used the net bag that the garlic came in). Step 3: Cook the Chutney. <PIC> Put everything in the slow cooker and cook on high for about 8 hours, stirring halfway. Then take the lid off and continue cooking on high for another 2 hours or more, until the chutney is thick and there is no loose liquid. Stir occasionally .You can turn off the slow cooker and leave the chutney overnight, then cook more the next day - I had to do this because it wasn't ready by bedtime!(On the stove top, it will take 2 or 3 hours to cook on a low heat - you need to stir often or it will burn, especially towards the end) Step 4: Pot and Cover. <PIC> Remove the bag of spices. Transfer the chutney to clean dry warm jars (heat them in a low oven for half an hour.). Cover immediately with vinegar-proof lids. Label and store in a cool dry place. Best left at least a month before eating as the flavour mellows. Keeps a year at least.


Introduction: Turkey Ball Soup. <PIC> Konigsberger KlopseOriginally a German soup my Mom taught me...I just made an updated version and it is spectacular. Originally ground pork balls dropped into a boiling light broth, I had leftover turkey broth from Christmas - got a free range turkey and normally like to use every last part. I bought more ground turkey, added almond meal, and egg, leftover parsley pesto, ground fennel and liquid aminos. I also added 2 tablespoons of this kosher chicken broth I found. Awesome! Never be afraid to add more water. In the turkey stock I had first added 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery and good splash of both white wine and white vinegar. Add a teaspoon of honey or agave also. After it's boiled vigorously for 20 minutes add 5-8 rolled turkey balls. Wait 2-5 minutes, fish them out and add the rest. Put the first balls back in. This is an unusual version of golden wedding soup also. I don't eat pork, and chicken or beef does not work as well. I suggest adding a squeeze of lemon, diced parsley and or spinach near the end also. I'm new at this so let me know if I need to clarify.


Introduction: Apple Chips. <PIC> Having braces and eating apples don't mix well so I was absolutely crushed when I got my braces in and I couldn't eat any apples.  I wanted to find a simple way that kids with braces could enjoy the delicious taste of apples yet not damage their braces.
The perfect solution to my problem was to make "apple chips", or just very thin slices of apple that are easy to chew even with braces. These apple chips have helped me overcome my fear of eating apples with braces, and they taste delicious!  They are an extremely healthy snack that is perfect for snacks, appetizers, and picnics.  The total calories for these apple chips is about 100 without any dips or flavoring.
This snack can also taste even better by dipping it in chocolate syrup or peanut butter.  You can sprinkle cinnamon over your apple chips to make them taste even better!I was inspired to make this snack because....
- I needed to find a way to continue my love of apples even though I had braces!
- I wanted to eat a healthier snack while watching TV.
- My mom said to eat the apples before they go bad!To make this snack, you will need....
- An apple (preferably a big, red one)
- A bowl
- A fruit/ vegetable peeler
- Cinnamon (optional)
- Chocolate Syrup (optional)
- Peanut Butter (optional)
To make this snack, peel the skin off of your apple and begin peeling the fruit of the apple making sure the "chips" fall into your bowl.  Rotate the apple as you peel because you want to get as many chips as possible out of this apple.  When you are done filling your bowl, you can begin eating them or you can enjoy them with a dip or topping.  You can drizzle chocolate syrup over them as I did in the picture, or you can spread peanut butter over the chips.
I hope you enjoyed making your Apple Chips!


Introduction: Bread Pizza -- Quick Delight. <PIC> Bread Pizza has always been a childhood delight, or teenage delight.Crispy toasted bread and a spread of all veggies, cheese and tomato sauce. This is a quick snack for kids when they wish to eat pizza and cant wait for long :) This microwave bread pizza would take not even ten minutes when you have the cheese grated and sauce ready on hand.. Yummmm..... Step 1: . <PIC> Ingredients:
Bread slices- 5 to 6
2 tsp melted unsalted butter
onions -1 (finely chopped)
Tomato - 1 (finely chopped)
Capsicum - 1(finely chopped)
Grated cheese
Tomato ketchup / pizza sauce / marinara sauce
Salt to taste
Pepper powder to sprinkle. Step 2: . <PIC> Method:
Mix all the vegetables together with a pinch of salt.
Fresh bread slices can be used Or you can toast it with butter.
Heat a pan with little butter. Toast the slices on one side till its crispy.
Remove and spread a tsp of tomato ketchup on it.
Add over the bread, 2tbsp of mixed vegetables.. sprinkle the generous helping of grated cheese on it.
Transfer everything to a microwave plate n cook for 3 minutes in high temperature..till all the cheese gets melted.
Remove the slices from the micro oven and sprinkle wee bit of pepper powder.
Top it with some tomato ketchup. You could even make a nice smilie face on it to make it more attractive to your little ones.
Serve with any fresh juice for a perfect and healthy breakfast.
I am sure Kids will definitely love it...Yummmm....


Introduction: Grilled Personal Pizzas. <PIC> Make pizza easily at home - better than ordering pizza. Also good for when you want to bake pizza but it's too hot to put the oven at 500 degrees. You'll need pizza dough and pizza toppings. And a grill. You can use your own pizza dough recipe. I'll post an instructable on pizza dough soon maybe. Step 1: Cook the Crust. <PIC> First we need to grill the crust. So start your grill. Once it's hot, turn to medium heat. Take your dough and roll it out about the size of a dinner plate. Put on the grill for 1-3 min over direct medium heat, until it's crisp and brown, but not burnt. If it's getting burnt, take it off. Pull it onto a plate with a pair of tongs or a fork so the uncooked side is down. Or, if you have a wooden pizza peel (dusted with cornmeal), pull it onto that instead. Step 2: Top It Off. <PIC> Put sauce and toppings on the crust (the already cooked side should be up). I put on a variety, but it's up to you. Possibilities: - sauce - cheese (mozzarella or Parmesan) - pepperoni - pepper - mushroom - onion - olives - garlic - pesto - tomato - spinach - anchovies? Slide the pizza off the plate and back onto the grill over same heat and grill until cheese is melting and toppings look tasty and delicious and cooked, probably about 3-5 minutes more. Slide off grill onto plate. If you want, make your own mozzarella to put on the pizza - see Homemade Simple Mozzarella on instructables. Don't forget to turn off the grill. I usually forget. Step 3: Eat. <PIC> Once it's cooled off, cut into slices with a chef's knife and eat while warm!


Introduction: Bite Sized S'mores. <PIC> Have you ever went rummaging through the cabinets and fridge looking for the perfect snack? Well rummage no more because I have the solution! Here I have a wonderful twist on the classic S'more.No need for campfire.  This is a quick and easy method for enjoying that outdoor snack indoors all year round Step 1: Ingredients. <PIC> Chocolate chips or malts (Malts melt easier) Graham Crackers Marshmallows (Of medium size) Step 2: Tools. <PIC> Microwave Plate  Two Bowls Fork Potato Masher (not pictured)Skewer (Optional) Towel Step 3: Melt. <PIC> Melt your chocolate in the bowl for a minute stopping Microwave every fifteen seconds to whisk with a fork. A handful of chips or five malts should do. Step 4: Crumble. <PIC> Take your graham crackers and put them into a bowl take a clean hand and wrap the hand in towel and crush the crackers ( I ended up using a potato masher to get it done faster) Step 5: Dip. <PIC> With fork, dip your marshmallow in the chocolate Step 6: Sprinkle. <PIC> Sprinkle the graham cracker crumble all over the chocolate covered marshmallow (Keep in mind; when doing this the chocolate should be still liquid) Step 7: Display Eat Enjoy. <PIC> Display on the plate and serve right away *Unless that is you want the chocolate and marshmallow hardened*I find this a super easy snack for sleepovers, parties, or even just to eat! I really hoped you enjoyed and will love this recipe!Lots more to come from MYWLAKETECH... Follow Us!Made by DIS DemonPf600894


Introduction: Persimmon Cheesecake. It's Thanksgiving time!
It's also Persimmon tree ripening time.
Who is ready for a delicious graham cracker crusted vanilla ice cream topped persimmon cheesecake?
Ingredients:
1 box of graham crackers - some for munching and 2 cups for the crust
1/3 cup brown sugar
3 tablespoons melted butter
2 cups pureed persimmons
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3/4 cup sour cream
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 eggs
1 1/4 cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract Step 1: Choose Your Fruit Wisely. Time to talk Persimmon basics. There are 2 types Hachiya and Fuyu.  The Fuyu's are rounder and somewhat smaller than Hachiya's.  Also, you can eat Fuyu's directly from the tree.  The Hachiya's are stringent and need to be cooked in order to be eaten.
When Picking Hachiya's off the tree, you also need to choose the right ones.  You want to look for ones that are soft, almost mushy like.
Class is over it's time to get to work.   Step 2: Step 1 - Making the Crust. The first thing that needs to happen is making the crust.  back in my non-vegetarian days, I used to love pounding chicken cutlets to make Chicken Parm just like grandma used to.....Today, I had the chance to break up the graham crackers into little bits....This part was so easy to do that I will never again buy a store-bought crust.
Preheat oven to 325 degrees F (165 degrees C).
break-up the graham crackers until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.   i actually am making four mini pies to share at different times with different people...
Bake in the preheated oven for 12 minutes. Set aside to cool completely. Step 3: Step 2 - Making the Batter. this all happens in the food processor...Check out this batter.
Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor.   Feel free to add some of your other favorite spices.
Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.  You can up the temperature to 300 to cut down on the baking time.
They  should come out of the oven nice and fluffy... Step 4: Step 3 - Topping & Eat. Here's where you can really take this recipe and add your own personal pizazz.  You can add whatever toppings you like.  Making a hot chocolate sauce, maybe a warm cherry compote with vanilla.  The list goes on,  My mother-in-law happened to have some breyer's vanilla Ice cream in her freezer and that's what I used.
Also, I have a recipe below that will make a delicious topping
While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.


Introduction: Kick Up Cheap Balsamic Vinegar a Few Notches Using This Technique . <PIC> My son and his wife stayed with us for a few months last summer. We were remodeling our home and spent a lot of time outdoors so she offered to do all the cooking. It was quite a treat for me because she taught me some of her techniques and I got a break from cooking. She made a fantastic salad dressing using balsamic vinegar and it was then, that I realized I wanted to add it to my grocery list. After they left I purchased a bottle at the store not knowing the less expensive brands don't measure up to the more pricey ones. This experience forced me to find out what makes a good balsamic vinegar and find one in my home town.  After I purchased this bottle, I was looking through my refrigerator to see what I needed to add to my grocery list and was delighted to find a tiny bottle of balsamic vinegar that had a few drops left in it. I knew my kids left it here. After carefully reading the label I could see why it was so good.  The recent contest inspired me to make an instructable on balsamic vinegar and that is how I discovered this secret technique or so I thought. More on that later. Follow through and I will share what I have learned during this adventure and  how to make a better tasting balsamic vinegar using the less expensive brands.  Step 1:  Balsamic Vinegar. <PIC> I did a little research about balsamic vinegar because I wanted to purchase a good brand that I could afford. I learned that a lot of the cheaper brands have a large water content and a long list of ingredients. I also learned that the better brands usually list where they were bottled, how long the bottle was aged, what type of grapes where used and if I recall, the region where the grapes were grown. The better brands usually have a thicker consistency more like a light syrup that will stay put when dribbled onto a plate.   I purchased a couple bottles but they did not have the really good flavor that was in the small bottle that my daughter -in-law left here.  The bottle above had two ingredients Red wine vinegar and grape musts. It was aged 4 years in wood. With that said:  I would like to mention that I have changed my cooking habits, like many of you, for the past ten years or so, mainly because of the long list of ingredients on the packaging labels. A couple of days ago I read an article on Yahoo news about an interview with Campbell's Soup CEO. Hey everyone they are paying attention to the consumers buying habits and have plans to change in the next couple of years. No GMO's, food coloring or high corn syrup  and  let's hope other companies will follow. Anyway . . . .here is how I discovered the technique I will be sharing: I decided to make a bottle of chocolate balsamic vinegar and cooked the balsamic vinegar over the stove to make it thicker.  I discovered that cooking it gave it a richer flavor and creamier texture. I thought I was on to something. Well, as it turns out; I was making a vinegar reduction. I have to chuckle about that; I always say knowledge is power. I did not take pictures of the balsamic vinegar before I cooked it; but it had a very runny texture, much lighter appearance and the flavor was just not there. There were just enough drops left in the tiny bottle of good stuff to compare it to. The one on the left was the reduction and the one on the right was the good stuff. The reduction did not make the less expensive mixture equal to the good stuff, but it tasted a whole lot better and might pass off as a good middle priced brand. I will be using this method in the future by adding herbs and seasonings and make some homemade versions.  Let's get cooking . . .  Step 2: Ingredients . <PIC> You will appreciate the short list.Ingredients and utensils: 1 bottle of inexpensive balsamic vinegar.A non-reactive heavy bottomed sauce pan; preferably stainless or something light in color so you can view the color changes of the liquid , large spoon or heat proof spatula,funnel, and hot pad or towel.Patience and overhead vent or open the window. The vinegar cooking will smell very strong.Save the bottle and lid to store the balsamic vinegar. Step 3: Cook. <PIC> Set the timer for 20 minutes and cook over medium low heat stirring frequently and watching closely to prevent the balsamic vinaigrette from burning.While your waiting sterilize the bottle and lid. You will know when it is ready when the back of the spoon has a light coating and the vinegar has been  reduced to about half.Remove from the heat. Step 4: Cool. <PIC> Place the hot pan on a towel or hot pad to cool for several minutes.Using the funnel pour the mixture into the sterilized bottle and put the lid back on.  As you can see there is only about a half of a bottle left.I didn't actually start with a whole bottle because I had already used some of it for other recipes. Step 5: Sunshiine's Final Thoughts. <PIC> We liked the newer version of the balsamic and I have been using it on vegetables and tomatoes from our garden, and fresh strawberries.  It inspired me to made an olive oil ice cream that was screaming for balsamic vinegar. This method is a great way to experiment with a new recipe before using the more pricey brands. I hope you try this method on the next bottle you purchase. The more you know has become my moto. Instructables has a way of making sure we all learn something here.I wish to thank contributors for making instructables what it is today. Thanks so much for stopping by and do have a safe and happy summer.sunshiine~


Introduction: Purgatory Burgers. <PIC> This is a recipe for burgers and buns that look like roasted on hellfire...I got the inspiration for this recipe when I stumbled across an article about a Japanese food trend: Black hot dogs and burgers. The pictures were stunning and I was very intrigued to try to replicate the buns and burgers. The article mentioned the use of bamboo charcoal for the black food. I couldn't find bamboo charcoal here - but came up with an similar solution and I'm pretty happy with the results.I think these black burgers fit not only for Halloween - I bet you could find use for them at the first of April as well...  Step 1: The Magic Ingredient. <PIC> I couldn't find bamboo charcoal  and had no desire to use artificial food color.So I decided to experiment with medicinal charcoal a.k.a. activated charcoal.Medicinal charcoal is traditionally used to treat diarrhea and poisonings. In the European Union it is also used as food colorant (known as additive E153). You can buy activated charcoal at the pharmacy.So far I made the black burgers two times, I used two different products: charcoal tablets and charcoal powder. I bought both at local pharmacies. The recipe worked with both, but I recommend the powdered charcoal, it's easier to handle and also cheaper (50 grams where about six or seven Euros). The tablets also gave the burgers a slightly sandy mouth feel (The tablets consist of charcoal, bentonite and cornstarch, I think the bentonite caused the sandyness...) When I bought the charcoal I asked the pharmacists about side effects and they told me to keep in mind, that medicinal charcoal could interfere with other medication and cause constipation.Which means: If you or your guests takes medication you probably should skip the purgatory burgers (or talk to a pharmacist/doctor first)People with digestive problems probably should as well rather stick to burgers from heaven...(If you follow the recipe you consume 1,25 grams charcoal in one burger.- to treat poisoning with charcoal you have to consume 0,5 to 1 gram per kilo of your bodyweight (for example a 150 pound person would have to consume between 35 and 70 grams of charcoal...- for treating diarrhea the daily dose is 1,5 to 4 grams)I never had any trouble after eating purgatory burgers (but I never had more than two at a time). If you are concerned about the effects of charcoal consumption you should ask your pharmacist about it.These wikipedia articles may give you some information as well: Activated charcoal and  Charcoal biscuitIMPORTANT: Please handle the charcoal powder with care. The charcoal powder/dust shouldn't be inhaled!ALTERNATIVES: Instructables member hughw99 suggested the use of squid ink instead of charcoal. You may not add additional salt when using squid ink, since it is already salty as he mentions.  Step 2: Bun Ingredients. <PIC> The amounts I'm giving here are for just four burgers. You can of course double or triple the amounts if you need more...To make the burger buns you'll need:For the dough:- one and a half and a quarter cup  (250 grams) Flour- one teaspoon dry Yeast- half a cup (125 ml) of warm Water (not warmer than a hot shower - if the water is hot enough to burn you it will burn your yeast as well)- one and a half tablespoons of Sugar- half a teaspoon Salt- one teaspoon Medicinal Charcoal (2,5 grams) (this equals 10 tablets of the brand I used)- two tablespoon of Apple juice (or Water)For the bun topping:- Black Sesame SeedsTo brush the buns after baking:- one tablespoon of melted Butter Step 3: Dough Preparation I. <PIC> Put the flour into a bowl.Mix the warm water, sugar, yeast and salt.Add the liquid to the flour and let it just sit like this until the next step is performed. Step 4: Dough Preparation II. <PIC> I dissolved the charcoal in a tablespoon of Apple juice (I like the taste, you could use water as well). If you use charcoal tablets you should smash them in a mortal before you dissolve them.Add the charcoal slurry to the flour in the bowl and mix everything.Knead the dough for about five minutes (you could use a machine or do it by hand)Cover the bowl and let the dough rest at a warm spot. Depending on the temperature it takes about an hour for the dough to double in size. (The dough NEEDS to double in size.) Step 5: Bun Shaping. <PIC> When the dough has doubled in size you can continue with the bun preparation process.Take the dough and knead it again. Divide it in four parts. Shape them into buns and place those on a baking sheet, covered with parchment paper.Wet the buns surface with water and sprinkle some black sesame seeds on top.Cover them with a clean tea towel and let the buns rest for about 45 minutes. Step 6: Bake and Add Glow. <PIC> Bake the buns in the preheated oven:375° F / 190°C for 15 to 20 minutesYou might want to check on them after about 15 minutes. Since they are black it is kind of hard to tell when they are done...  Edit: Instructables member t.rohner made a great suggestion in the comments: Take a part of the uncolored dough to make a white control bun. Bake it together with it's black siblings. On white bun you will easily recognize the browning process and therefore find the right moment to turn off the oven!  Brush the hot buns immediately with some melted butter and let them cool down completely. Step 7: Black Bean Burger Patties Ingredients. <PIC> You probably could use the charcoal to colorize real meat - but I've never tried this myself. I made black bean burger patties for my black buns. I added charcoal to the mashed beans because black bean burgers naturally just have a brown color.I used dried black beans since I couldn't find canned ones.You need:- half a cup of dried black beans- one teaspoon activated charcoal- one teaspoon of olive oil to fry the onions and about one tablespoon for frying the patties.- one onion, diced- one (or more) cloves of garlic, mashed- one egg- two tablespoons of breadcrumbs- one tablespoon of soysauce- about one teaspoon each of: ketchup, mustard, hot sauce, powdered paprika and cuminIt seems to me like the charcoal absorbs some saltyness and spicyness - the flavors aren't very intense in these burgers. You might add a little more spiciness to them than you usually would. Step 8: Black Bean Burger Patties Mixing. <PIC> Meanwhile you can prepare the bean burger meat:Take half a cup of black beans and cook them in three cups of water until they are done, maybe almost overcooked.I used a pressure cooker and it took just 30 min but the time very much depends on the beans, it can take up to an hour... and even longer without an pressure cookerThe half a cup of dried beans resulted about one and a half cup of cooked beans.  I use just one cup of cooked beans for the patties.I mashed the beans with a fork.I fried the diced onion and the garlic in some olive oil until they started to brown and added them to the bean mush. Then I mixed in all the spices, the egg and breadcrumbs and the charcoal.This mixture gave me a nice and shapeable dough which I formed into patties. Step 9: Black Bean Burger Patties Frying. <PIC> I fried the patties for about 5 minutes on each side on medium heat.  Step 10: Assembling. <PIC> I'm pretty sure you know already how to assemble a burger. So just follow your instincts.I used tomatoes and lettuce and a fair amount of hot sauce - since I think burgers from purgatory need to be hot ;) Step 11: Further Reading. <PIC> If this instructable sparked your interest in monochromatic food you should read this instructable to get even more inspiration.Or you could take a look at the work of the fabulous artist Sophie Calle. Her work "Chromatic Diet" is based on monochromatic meals (the rest of her oeuvre isn't about food but well worth to look into!).


Introduction: Edible 8-bit Heart. <PIC> In this instructable I will show you how to make an edible 8-bit heart sure to please any video game fan or candy fan, out of just one 14 oz bag of starburst candy and a hot glue gun.Materials/ Tools needed:One 14oz bag of Starburst candies, FaveReds are preferred due to the pink/red color palette.Hot glue gun Step 1: Getting Ready.. <PIC> I think it is best to begin by Knolling all of your candy into columns.  You may want to skip this step if you just want to make a quick heart that has no color scheme.  You will need a total of 68 starburst for the heart so you will have extras, but don't eat any just yet.   Step 2: Making the Cubes. Your first gluing task will be to create 34 "cubes" by gluing two starburst together on the broad sides.  I put cubes in quotation, because they are not quite perfect cubes, although they are very close.  You can choose to glue your starburst in a pattern as you make cubes, or you can glue them randomly.   Step 3: Arranging the Cubes Into a Heart. <PIC> As you make the cubes it  is helpful to begin arranging them in a heart formation as you go.  The above template should just be used for the general shape.  It is very random as to what colors you will get in a bag of starburst.  I suggest improvising and trying to make a pattern based on the colors you get.   Step 4: Glue the Cubes Into Columns, Glue the Columns Into a Heart.. <PIC> After you make the cubes begin by gluing columns of cubes together.  I find it best to hold the cubes on a flat surface while gluing them to make sure the columns are straight.  Step 5: Clean Off the Hot Glue Webs and Enjoy!. Should be self explanatory, no one wants a heart covered in hot glue webs.  After cleaning you are done!


Introduction: Cinnamon Apple Crumb Pie. <PIC> Pie Crust Ingredients   2 cups flour     1 teaspoon salt     2/3 cup chilled butter     1/2 cup water Pie Filling Ingredients   7 medium apples (I like the tartness of granny smith)     1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated)     1 teaspoon ground cinnamon     1/4 teaspoon nutmeg     1/4 teaspoon salt     Lemon juice (optional) Crumb Topping Ingredients   3/4 cup brown sugar     3/4 cup flour     1/2 teaspoon ground nutmeg     1/2 teaspoon cinnamon     1/3 cup chilled butter     I sometimes add a handful of oats or nuts as well  Step 1: Make Pie Crust. <PIC> Pie Crust Ingredients   2 cups flour     1 teaspoon salt     2/3 cup chilled butter     1/2 cup water Pie Crust Recipe   Preheat oven to 350 degrees     Mix together flour and salt     Cut butter into mixture until coarse crumbs form     Add water 1 tablespoon at a time and continue to knead until dough forms     Do not over work the dough.  Once a ball forms let it chill in the fridge for 30 minutes     Roll out dough into a circle and place in pie pan.  Cut excess dough off from around the edges.  Pie border techniques can be found here.     Blind bake  for 8-10 minutes by lining the pie tin with parchment or foil and weighing down with dried beans or rice (see example here)     This pie is usually fine if you put the filling into a raw pie crust and bake if you put foil around the edges of the pie pan.  Step 2: Make Apple Filling. <PIC> Pie Filling Ingredients   7 medium apples (I like the tartness of granny smith)     1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated)     1 teaspoon ground cinnamon     1/4 teaspoon nutmeg     1/4 teaspoon salt     1 tablespoon lemon juice (optional) Pie Filling Recipe   Peel, core and chop apples     Combine all filling ingredients     Let sit for 5 minutes and drain syrup from the bottom  Step 3: Make Crumb Topping. <PIC> Crumb Topping Ingredients   3/4 cup brown sugar     3/4 cup flour     1/2 teaspoon ground nutmeg     1/2 teaspoon cinnamon     1/3 cup chilled butter     I sometimes add a handful of oats or nuts as well Crumb Topping Recipe   Mix together all topping ingredients except for the butter     Cut butter into crumb mixture and mix until coarse crumbs form (I use my hands for this).  Add more flour it mixture is too gooey.     Add the crumb mixture on top of the apple filling  Step 4: Bake Pie. <PIC> Bake pie for 40-45 minutes at 400 degrees, until apples are tender.


Introduction: How to Make Butter. <PIC>  Step 1: . <PIC> Get whipping cream Step 2: . <PIC> Get a jar Step 3: . <PIC> Pour whipping cream in the jar and shake vigorously for ten minutes or until there is a blob of butter and some excess liquid strain the liquid and put butter in container for serving Step 4: . <PIC> Now you have butter  for storage put lid on container and store in fridge


Introduction: Cocoa Snowflakes. <PIC>   This recipe from Penzeys, of which I'm a regular customer, makes delicious, bite-sized chewy brownie cookies with a pretty, lacy snowflakes top, perfect for snow season and the Holidays.INGREDIENTS  1 Cup all purpose flour  1 tsp. baking powder  1/4 tsp. salt  5 TB. butter  6 TB. NATURAL COCOA POWDER  1 Cup sugar  1 tsp. PURE VANILLA EXTRACT  2 large eggs  1 Cup finely chopped nuts (optional) (I cheated, I didn't chop, I used Coffee Grinder to grind the nuts)  1/2 Cup powdered sugar (for rolling cookies in)Makes 48Directions adapted from Penzeys and somewhat simplified by me are in following steps: Step 1: Dry Ingredients. <PIC> In a bowl, sift flour, baking powder and salt, set aside. Step 2: Prepare the Dough. <PIC> In a mixing bowl that can be warmed, melt the butter over low heat or water bath.Add COCOA POWDER, blend well with a fork or a small whisk until smooth. Stir in sugar until combined (it will be dark brown at this point). Add PURE VANILLA EXTRACT, mix well.Add eggs one at a time, stirring well after each addition. Add flour mixture, mix well with a hand mixer.Grind and add nuts if desired, mix well. Divide the dough into 4 equal parts.Wrap the dough with individual plastic wrap, refrigerate until chilled (at least 2 hours, better overnight). The dough never gets really stiff, but it won't roll into nice balls if it's warm. Step 3: Roll the Balls. <PIC> Preheat oven to 400F.Line a cookie sheet with parchment paper (Don't use cooking spray/grease or the bottom of the cookie can get burnt).Take only 1 part of the dough out of refrigerator to work with.Pinch off a hunk of dough enough to make a 3/4" ball, then roll it into a ball, it's really easy, takes only a second. Then roll the ball in powdered sugar, be generous with the powdered sugar for a good snowflakes effect. I used a spoon to roll the balls in the sugar. Roll each part of the dough into 12 balls.Place the sugar coated balls onto the lined cookie sheet, 2" apart. Step 4: Bake and Enjoy. <PIC> Bake cookies for 8 minutes at 400°, be ready to be delighted by the beauty of the snowflakes effect.Let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture.Enjoy! As a matter of fact, I just walked to my cookie jar and ate two of it.Please vote for the Snow Contest once it was accepted.


Introduction: How to Make a Sculpted Hellboy Cake. <PIC> Hello everyone!
This is the cake I made for my first cake show competition. It was for That Takes The Cake 2011 in Austin, TX. I've onyl been making cakes since August 2010 and this is still just a hobby for me until I get the funds to get everything I need to start up a business and I'm self-taught so I'm super happy that I even placed in the top 10 at the show. I came in 8th!
I had a lot of issues and mistakes but I learned a lot and am now planning and starting my next sculpted cake for a show at the end of April.
The theme for the Showcake category at That Takes The Cake was Super Heroes and Villains from comics, books, movies and TV. I chose to make Hellboy because I love Mike Mignola's work, as well as the movies and loved Ron Perlmann as Hellboy.
Depending on your artistic skill, this could be hard or easy. Towards the end of this cake I didn't get as many photos, as I was behind on time, but I hope this Instructable can at least give you the basics on how to make this!
The head and arms are rice cereal treats and the rest is Devil's Food cake (felt that was fitting for Hellboy) covered in fondant and then detailed and hand painted with gel food colors. One of my mistakes was hand painting the skin and base. I hadn't yet learned to use the airbrush I recently bought and was out of time so I hand painted it and it came out really splotchy, with brush marks and was way too wet and shiny for way too long. I would definitely recommend using an airbrush! Although the texture was great for the coat.
I also didn't build up the shoulders and I should have, as once the heavy fondant was on they shrunk in. Also didn't use enough support dowels and separators inbetween every few layers so his body started to settle and compress down with the weight of the cake (this is the biggest cake I've ever made, learned a lot!) but his head and top of shoulders were made out of the rice cereal treats and stayed up on the supports, so he eventually came apart, starting even before judging. The 4 hour drive to the show I think hurried the process along.
Here's a list of general supplies I used to make the cake:
• Cake pans for baking the cakes. I used a quarter sheet pan for all of the cake.
• General cake decorating supplies: Mixer, spatulas, turn-table, carving/clay/fondant/gumpaste tools, matt to roll fondant on, fondant rolling pin, gel food colors, knife, cake leveler, toothpicks, food-safe paintbrushes, small containers to mix food color "paints" in, tape, cake support dowels, etc.
• Ingredients to make cakes, buttercream icing, fondant and to mix food colors with (you will mix the food colorings with something like vodka or clear vanilla extract, not water.)
I had to make a wooden base to support such a heavy cake so I've shown that in this Instructable too. I used two 24" x 24" x 1/2" plywood pieces, and a larger wooden dowel and wood screw and then a pack of wooden cabinet knobs as the feet, so that it would be easier to get fingers under the heavy cake and board.
Here's the link to the alterations made to a box cake mix to make it a little stronger to better support sculpting. I altered this recipe a little, adding an extra egg and an extra half cup of flour.
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
Here's the link to how to make the marshmallow fondant, which is pretty yummy, although very sweet! Pre-made fondant can be bought if you do not want to make the marshmallow fondant but beware that some of the pre-made doesn't taste very appetizing. Two brands that do taste good are Satin Ice and Fondx. I've used the Wilton once before and it's not too great tasting.
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=137541&FTVAR_MSGDBTABLE=
Here's a simple recipe for the buttercream icing, a 2 lb batch. This uses shortening in place of butter. I'm in Texas and butter doesn't hold up as well. If you don't have a stand mixer or don't want to make your own icing you can buy some pre-made.
Ingredients:
2 Cups Shortening
2 lb bag Powdered Cane Sugar (or approx. 8 Cups)
4 TBSP Meringue Powder
2 tsp Vanilla Extract (use clear vanilla if you want your icing to be white)
2 tsp Butter Flavor (use clear flavor if you want your icing to be white)
1 tsp Almond Extract
Water
Directions:
Sift together powdered sugar and meringue powder into large bowl. Set aside.
Mix the flavor extracts together in a measuring cup. Add enough water to the mixture to bring the amount to 1/2 a cup. Put this into a mixer bowl with the shortening.
Add about 1/4th of the sifted powdered sugar/meringue powder mixture to the shortening and flavors in the mixer bowl. Beat on a slow speed with the paddle beater and the slowly incorporate the rest of the powdered sugar mix into the mixer bowl as it's slowly mixing. Once it's all in there I usually turn it up a notch in speed for about 1 1/2 - 2 minutes. Then it's done!
Keep it covered until you are ready to use it, as it will "crust" over if you are not ready to use it and leave it uncovered to the air. Step 1: Making the Base. <PIC> To make the base to support such a heavy cake, I used two pieces of 24" x 24" x 1" plywood. I rounded off the edges of both boards, rounding the front edges more. The display table at the show was rounds so I wanted the base to be rounded off. I then glued them together with wood glue and nailed them together.
You can see an extra strip I added on the back egde. That was to be for some elements that I had to omit due to time constraints so that can be ignored. :)
Once it was together, I sanded it all down. Then I drilled a hole in the center where I wanted my main support dowel to be, the same size as the wood screw shaft, but smaller than the screw head. For this support dowel I chose a 1/2" dowel, 24" long since the minimum height for the competition was 24". I made a small hole in one end with a small drill bit. Then I pushed my wood screw through the hole in the base from the bottom and screwed on the support dowel.
Once done I added some plain wooden cabinet knobs I found at Walmart that came in a pack of ten. I drilled small holes in the base where I wanted the feet to be and then attached them with wood screws. Step 2: Covering the Base With Fondant. <PIC> Next I made a large batch of the fondant and covered the base with it.
After making the fondant and setting it aside, all wrapped up so it wouldn't dry out, I brushed on a layer of piping gel to the top of the base and sides and about an inch over the edge on the bottom. This gives something for the fondant to stick to.
I rolled out the fondant and layered it on the base in several pieces, as I couldn't roll a big enough piece to cover the whole thing in one piece. This was OK though since I was going to cover over the seams where the pieces met.
After this was done I rolled out the rest of the fondant and cut random tapering, curving strips and layered them on top of the fondant covered base, radiating out from the center support, mostly in front. These fondant pieces were "glued" to the fondant on the base by brushing some water on the backs of them before putting them down on the base. Step 3: Stacking and Carving the Cakes. <PIC> Before I stacked the cakes on the base, I covered the base with plastic wrap, leaving a rectangle of space around the dowel uncovered, so that I could apply icing there before stacking the cakes so that they would stick to the base. The reason I covered the base is so that when I was carving the cake, covering it with icing and fondant, the fondant bas wouldn't get messed up by cake crumbs and icing.
I stacked the cakes, with buttercream in between the cakes. Every 4 cakes I would insert smaller dowels, cut to the same height of the top of the top layer cake, then cut down a carboard cake board, cover it with wrap, and place it on top of the doweled cake, to help support it. I should have done this better, and with every two cakes instead of every four, and used slightly bigger and thicker cardboard. Perhaps using hot glue to glue a few cardboard cake boards together. Still learning about cake support and this was definitely a learning experience!
I ended up using 10 quarter sheet cakes. I also was trying to use up all the leftover icing I had made from my cake decorating class so that's why it's multi-colored. :)
Next I shaped the stacked cakes a little with a knife. I had tons of Hellboy reference photos printed out and layed on the counters so I could look at them easily. Step 4: Shaping and Adding the Head and Arms. <PIC> Next I made a triple batch of rice cereal treats, using the recipe on the Rice Krispies box (also on their website) and used them to shape his head and arms.
Didn't get photos of this process as while doing it my hands were lightly coated with Crisco so that the treats wouldn't stick to my hands and I didn't have time to keep stopping and washing off my hands to take photos. :( I was running behind!
I formed the pieces around the smaller cake dowels, with parts of the dowels sticking out so I could push them in to the cake when attaching them.
Again I had photos all around me while doing this for easy reference. Step 5: Covering the Cake With Icing & Fondant. <PIC> Next I covered the cake and cereal treat with buttercream icing. That gives the fondant something to stick too and helps get smoother coverage, a little "padding."
After covering with icing I rolled out fondant to start covering. Again, here's where the Instructable kind of ends, as by this time I was way behind and needed to finish so we could make the 4 hour drive to the show.
I covered it in pieces. Working "background to foreground."
First I covered all the showing skin areas and head (minus the sideburns and the horns) and sculpted and detailed them along the way before they dried out too much. I had made hollows for the eyes and after it was covered added the eyeball and eyelids separately.
Next I did the pants, then belt and horseshoe and rosary.
Next was the lower portion of the coat, then the sleeves, then the upper portion of the coat.
Last was to add the ears, the sideburns of the hair and horns.
I used gumpaste/fondant tools for all the detail.
After it was finished I painted it with Wilton food colors mixed with vodka. you can use either vodka, clear vanilla or other clear flavor extracts, or other clear alcohol to mix the colors with. Water makes fondant gummy and too much will ruin it so you want to use water as glue and alcohol to paint with, as it will evaporate, leaving behind the color and not ruining the fondant.
After the show was over I kept the base, to reuse, and the head since it was rice cereal treats. I took some better photos of the head after I got home. Still splotchy but dry at least!


Introduction: How to Make Lasagna. <PIC> A simple way to make a delicious lasagna.INGREDIENTS:4 Large tomatoes1 Yellow onion1 box of mushrooms1 box of Ricotta cheese4 cups of Mozzarella Cheese Step 1: Cook the Noodles. Cooks the lasagna noodles in boiling salted water.  Step 2: Lasagna Sauce. <PIC> Dice four big tomatoes and cook them so the juice of the tomato begins to leak. Let it simmer.Add salt and pepper according to your flavor buds.Dice one yellow onion. Slowly add it to the tomatoes.Slice mushrooms into slices and add them to the mixture. Preheat the oven to 350 Degrees Fahrenheit.  Step 3: Layering. Add a layer of ricotta cheese on the bottom of the pan. Then add a layer of lasagna noodles.Put a layer of sauce on top of the noodles.Add another layer of ricotta cheese. Add mozzarella cheese on top.Add another layer of lasagna noodles.Repeat.  Step 4: Finishing Touch. <PIC> Add a super layer of mozzarella cheese to the top after the last layer of lasagna noodles.  Step 5: Bake. <PIC> Bake the lasagna for 30 minutes or until cheese on top is melted.Be careful of the heat when taking it out of the oven. Let it cool for 5 minutes. Cut, and enjoy!


Introduction: Traditional Lancashire/Yorkshire Potato Cakes. <PIC> Here follows a recipe for making traditional Yorkshire/Lancashire* Potato Cakes.  These are not to be confused with Hash Browns or Potato Scallops (or Boxty :-)) - these really are little cakes made from Potato.  They may be an acquired taste (I can't tell, because I've been eating them since childhood, so any acquiring I did was a long time ago), especially as the main (almost only) ingredients are potato and plain flour.
If you're looking for a carb hit, this is the food for the job.  They can be eaten hot from the oven, but I prefer them cold and spread with butter for a morning or afternoon snack.
*or possibly Irish.  My father's family lived in a town that was either Yorkshire or Lancashire depending on your acknowledgement of the outcome of the war of the roses, but before that they were immigrants from Ireland, so I'm not quite sure where the recipe originated. Step 1: Ingredients and Requirements. <PIC>
          Solely for the purposes of this instuctable, I decided to measure the ingredients used*, as follows:
		700G peeled and cleaned potatoes
		220g plain flour
		some butter  (about 2 tablespoons)
		some milk (splash and a half or so)
		Salt and Pepper to taste
		Chives/cheese/onion/whatever  (optional)
In terms of equipment, you really just need: 		a pot to boil the spuds,
		a bowl to mash them in
		a bigger bowl to fold the spuds and flour together in
		a flat area to roll out the cakes
		a baking tray for baking on
*sort of.  This recipe is made more by feel than science, but the basic ratio of 3 potato to 1 flour is about right.
         Step 2: Da Monster Mash. <PIC> You'll need to mash the spuds as you would if you were to eat them as is.  Just make sure not to make them too 'wet' or you'll have to use too much flour to dry them out again.  Transfer the mash to a large bowl and add about 1/4 of the sifted flour.  Fold the flour in to the mash with a large wooden spoon.  Keep adding the flour in 1/4 amounts and fold in.  The final mix should easily come away from the sides of the bowl when moved with the spoon and be quite 'heavy' to move around.  When molding the cakes you should be able to move the mix beween your hands without it sticking like glue.  It's hard to give an exact description of what the mix should feel like.  The ratio of 3 potato to 1 flour is a rough guide and will vary depending on how 'wet' your mash is and what type of potatoes you use.
To make the cakes, grab a chunk of mix and roll it around in your hands, then flatten it out to roughly the size of your palm and 1 to 2 cm thick.  There's no need to grease the oven tray, just make sure there is a bit of a flour coating on the cakes. Step 3: Optional Ingredients/variations. <PIC> Some Cheese and Chives, just for the hell of it.  You could add just about anything in, but be aware that it is a long and slow cooking process, so you need something with a strong flavour.  I put Cheese and Chives in a couple of my cakes and, to be honest, could barely tell the difference between those and the plain ones.  I should probably have put more in. Step 4: I Made a Mess (wife at Work). <PIC> 'nuff said - just have to clean it up before she comes home. Step 5: Cooking. <PIC> The cakes need to cook in a low oven for quite a long time.  160c for approximately 2 hours (fan-forced, electric oven).  The final cooking time depends on the size of the cakes.  I left this batch in a little too long (about 15 minutes, I was busy doing other stuff).  Even though the recipe uses plain flour, the cakes rise up a fair bit when cooking  (maybe due to the amount of air introduced to the mix during the folding process).  The cakes are done when they turn a golden brown colour on top and get cracks on the surface.  Do not be tempted to open the oven or turn the cakes before they have finished cooking. Step 6: Yum!. <PIC> When you slice open the cakes, the inside sort of resembles a crumpet with all the air pockets created during the cooking process.  The outer skin is slightly chewy with a nutty flavour, whilst inside awaits golden buttery mashie goodness.  Best served with butter.  Potato Cakes can be eaten hot from the oven or cold.  I actually prefer them cold with plenty of butter.  Oh, and don't forget the butter.


Introduction: Vanilla Sky Apple - Microwave. <PIC> You can use sweet or tart apple, depending what you like better :) This baked apple can be dessert, mid arvo snack, or breakfast.Super easy to make and uses only 3 ingredients. Although it only makes 1 serving, who's to say you cannot make more, because it is that simple to make ;) Step 1: Ingredients and Method. <PIC> 1 apple of your choice, wash and cored1 tsp salted butter (if it's sweet apple)1 tsp vanilla sugarMicrowave covered for 2 minutes, let stand covered, then enjoy~


Introduction: Turkey BLT. <PIC> How to Guide: Turkey BLT Step 1: Prep the Bread. <PIC> Remove bread from wrapper and toast lightly.  Step 2: Your Ingredients. <PIC> Prepare your ingredients. They will include: Mayo Lettuce Tomatoes BaconTurkey meat  Step 3: Making the Sandwich . <PIC> Put all your ingredients together.  Step 4: Cut the Sandwich . <PIC> Cut the sandwich and place slices on top of each other.  Step 5: Serve. <PIC> Serve with chips or fries.


Introduction: Deep Fried Anchovies. <PIC> Deep fried anchovies are typical and most of all popular tapas food in Spain. They make an excellent sandwich topper or a starter and drizzled with lemon juice they are hard to resist. They also go well with beer!Read more ...Enjoy our easy recipes!Visit our new website:            www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. <PIC> 300 g (10.5 oz) AnchoviesSunflower Oil for frying110 g (1 Cup) Plain FlourLemon (optional) Step 2: Directions:. <PIC> 1. If you bought whole fresh anchovies, you will need to remove their heads, gut them (if you cut the heads off, the guts come out together with the head) and take out the spine bone.2. If you bought fresh anchovy fillets then you are lucky.3. Once you gutted the anchovies, put the flour in a large bowl. You will coat the anchovies in flour. You have 2 options: Throw all of them at once in the bowl and using your hands coat them in flour OR coat them one by one (they are quite fragile and this way they will keep their shape better.4. Heat up the oil in a medium size sauce pan. When the oil is hot enough, throw in (carefully) the anchovies. Make sure there is enough space in between them. Depending on the size of your pan and the amount you are frying you might need to do it in a few batches.5. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. <PIC> ► Website:  www.happyfoodstube.com► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Pinterest:  https://www.pinterest.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Introduction: Triple Meat Burger. <PIC> this burger is for meat lovers. Step 1: Materials. burger buns ground beef bacon skirt steak avacado lettuce knife cheesebutter Step 2: Meat. Cut the skirt steak into pieces about the size of your burger. Season the steak with salt and pepper. Grill the steak. Roll the ground beef into patties and season with salt and pepper. Grill the patties with the cheese on the top. Cook your bacon. Step 3: Avocado. The avocado gives it freshness. Sauté the avocado in a pan with some butter. Put every thing on the bun.


Introduction: Bola-bola Daging Pedas (Spicy Meatballs). <PIC> Hallo!Do you need something spicy for lunch? Here is it..Now, I'll tell you how to make bola-bola daging (literally: meatballs) with spicy taste.PS: serve it in your wedding party! Step 1: You Need. <PIC> 1/2kg Meat (Beef)Salt Chilli Galangal Garlic Onion Bayleaf Kaffir lime leaf Coconut milk 1 tablespoon Maizena Vagatable oil Step 2: Minch the Meat.. <PIC> Minch the meat. Step 3: Salt!. <PIC> Spread the salt (don't to much) to the minched meat. Knead it well (or use spoon). Step 4: Maizena!. <PIC> Add maizena to the meat. Mix it well. Step 5: Boil the Water. <PIC> Boil the water. Step 6: Ball Your Meat!. <PIC> Ball your meat. I mean go make it balls. Do it when you're waiting the water boil. Step 7: Boil the Meatball. <PIC> Put the meatballs into the boiling water. Step 8: Grind the Seasoning. <PIC>  Grind the chilli, garlic, onion, and salt. Step 9: Fry the Grinded Seasoning. <PIC> Fry the grinded seasoning Add the grated galangal into the pan Also add the bayleaf and the kaffir lime leaf into it. Step 10: Separate. <PIC> If the meatballs is already well, separate the meatballs from the water.Dont throw away the water. Step 11: Pour. <PIC> Pour the boiled-water into the seasoning pan. Do it carefully. Step 12: Put the Meatballs. <PIC> Put the meatballs into the pan. Cook it! Step 13: Done. <PIC> Voila!This is it!Serve it hot with hot rice.Need to drink? Check it!PS: thank you for your support


Introduction: Easy Handmade Pesto Ravioli . <PIC> I have had this pasta roller as a gift sitting in my kitchenSince it was a rainy day, I decided to open it up and roll out some pastaThis pasta is very easy to make and used materials you already haveYou could also hand roll out the pasta instead of using a pasta rollerThis is a great idea if it is rainy outside or you have a lot of time The filling of the ravioli can be anything, but my favorite is pesto and I have a lot of it Step 1: Ingredients. <PIC> 100 grams all purpose flour1 eggAny filling like pesto, tomatoes sauce, or cheeseWaterAnd that's it Step 2: Making the Dough . <PIC> Get out your 100 grams of flour and place in a bowlMake a well in the flourAdd in one egg and mix with a fork until all the flour is gone and e mixture is crumblyPour out your dough on to your work surface and start kneading it together until a tough ball of dough forms Step 3: Rolling Out the Dough. <PIC> Get your pasta roller or rolling pin and start flattening the dough a bitI cut the total dough in half so it is easier to handleFor the first roll, I used the level 3 on the pasta rollerAnd start increasing the number after each rollAfter the first roll, fold your dough in half and place into the pasta rollerRemember to always flour your doughContinue to roll, fold, flour and increase the level on the pasta roller for 6 times until you get a smooth doughAfter you have roller out your dough on the 9 level, get it out of the machine and lay it flat on a floured surfaceGet a circular object like a cup and start placing the cup on top of the dough and pressing it downContinue doing this until you get enough pieces to make the ravioli2 dough circles make one ravioli Step 4: Making the Ravioli. <PIC> Get a dough circle and dust off the extra flourLay it down on your work surface and place a little bit of filling into the middle of the doughDip your finger in water and wet it around the dough circlePlace another dough circle on top and flatten the sidesTo make it more secure do a fold at the ends of the ravioliAfter you have made all of your ravioli, place it in salted boiling water or in a plastic container into the refridgerator Step 5: Results. <PIC> Drizzle some of your favorite sauce on top of the prepared ravioli and enjoyThis ravioli is easy to make and tastes deliciousThe pasta actually tastes a lot better than the prepared pastaI hope you try out this easy recipes on a rainy day or if you want to try something newEnjoy!


Introduction: Orange Bowl Oranges (OBOs). OBOs are an amazingly fun way to serve oranges. I'm pretty sure this same technique would work with grapefruit and could be awesome with a cherry in the middle.
Toothpicks can be used to eat the segments with because food is just more fun to eat with toothpicks.  Step 1: . To make OBOs, you will need:
-one or more oranges
-a knife
-toothpicks (optional) Step 2: . Cut the orange in half. If the "navel" parts of the orange are like the north and south poles of Earth then you want to cut on the equator. Step 3: . Flip an orange half over so that the fleshy, juicy, and delicious part is on your cutting surface. Now cut off the "navel" part so that you can remove the lid and have some of the flesh, juicy, and delicious part exposed.  Step 4: . Next you want to remove the fleshy, juicy, and delicious part of the orange from the pithy, rind part.
To do this, stick your knife into the orange. You should be able to feel where the knife cuts easier on the flesh part. Your knife should be angled but the orange will tell you where to cut. Follow this path of least resistance all the way around the orange.  Step 5: . Liberate the fleshy part of the orange from it's pithy rind prison. Place the orange on your cutting surface with the larger base on the bottom. Cut the orange into segments, I like to cut into sixths for larger oranges and quarters for small ones.  Step 6: . Grab the orange flesh's former pithy rind prison and position it with the larger base up. Place the "navel" end that you cut off earlier into it to create a bowl. This also helps give the orange flesh a higher platform when put back into the bowl.  Step 7: . With the larger base on the bottom, place the orange flesh into the bowl. Add toothpicks in some or all of the segments if desired.
Enjoy your OBO!


Introduction: Fresh Mango Chocolate Chia Parfait . <PIC> What do you do with your chia? I love mixing chia seeds into my smoothies and having chia pudding in the morning.Mango chocolate chia parfait is truly divine. Layers of vanilla-infused mango chia pudding are draped in sweet chocolate chia layers to create a prefect breakfast, dessert ( or a yummy snack?!) that will have you furiously scooping. Full of flavor, very stratifying and lots of nutrition. It makes for a very light breakfast.The recipe is a super simple dishes. I am using chia seeds, fruits and non-dairy milk to make an easy, healthy form of pudding which require no cooking! The pudding has very little added sweetener (if any, it's up to you) and lots of fibers and protein. Did you know that a tablespoon of chia seeds have about 6g of fiber and 3g of protein?This chia parfait (奇异籽百汇布丁) is a snap to make. If you are pressed for time in the morning, just put them all together and let it come together overnight in the fridge. Here's the recipe I made last week. Enjoy! Step 1: Ingredients:. <PIC> CHOCOLATE CHIA:1 cup unsweetened almond milk or other non-dairy milk.3 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tbsp cacao powder.3 tbsp chia seeds.A sprinkle of cinnamon.MANGO CHIA:1 ripe mango.½ cup unsweetened almond milk or other non-dairy milk.1 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tsp vanilla extract or half vanilla bean.1 tbsp chia seeds.GARNISH (optional):Shaved chocolate.Mango cubes.Almond flakes.Serves: 4 Step 2: Chocolate Pudding:. <PIC> a. Combine almond milk, agave nectar, cacao powder, ground cinnamon and chia seeds in a glass.b. Stir with folk until chia seeds are covered with the almond milk.c. Cover the glass with a tight lid.d. Place in the refrigerator for at least 4 hours or overnight. Step 3: Use the Chef's Knife Cut the Mango.. <PIC> a. 3/4 mango for pudding.b. Cut the remaining mango into small cubes for mango layer and garnishing. Step 4: Mango Pudding:. <PIC> a. Place the 3/4 mango, almond milk into a blender.b. Add in agave nectar and process into a smooth mango cream.c. Pour the mixture in a glass container.d. Add the vanilla extract/vanilla bean seeds.e. Stir in chia seeds. Mix until well incorporated.f. Cover with a tight lid or plastic wrap and refrigerate this for at least 4 hours or overnight. Step 5: Now, You Have Your Layers.. <PIC> a. Pudding will be ready when the chia seeds have plumped up.b. When the pudding is ready to eat, stir well again.c. Alternately layer the chocolate pudding and mango pudding in 2 large glass or 4 small glass until you have a parfait. Step 6: Top the Pudding With Your Favorite Toppings.. <PIC> Garnish with mango cubes, almond flakes and shaved chocolate. Step 7: Serve.. <PIC> Serve chilled.Have fun with it!


Introduction: Simple Lemon Chicken (for Everyone, Even Robots). <PIC> Never had a bone in your body that could make anything? can you mess up cooking even the boxed things? well here is a simple recipe literally any one could make, (he he he he) even my husband.. best thing about this recipe there is only 4 ingredients one inst even needed.. sooo lets stop gabbing and get to work.. Thanks memorris027 for inviting me https://www.instructables.com/member/memorris027/Ingredients
- Thyme
- Lemon Pepper Season
- Chicken Breast
- Lemon Juice *optional*Step One
- Get all the ingredients out (obviously), preheat oven to 450 degree, then place the Chicken in a pan that is surrounded by Foil.Step Two
- Take the Lemon Juice and pour a some on the top of the Chicken Breast .
*** If not doing the Lemon Juice jump to Step Three but add just enough water to cover the bottom of foiled cover pan***Step Three
- Flip the Chicken over and moderately cover the bottom of the Breast with the Lemon Pepper and Thyme Seasoning. Repeat covering the top of Breast with both Seasonings.Step Four
- When oven is fully heated, place the Chicken in the oven and wait bout 30-40 min, cut the fattest part of the Chicken to make sure its cooked fully (also could check the temperature to make sure its done properly).
***Optional: Take some juice from the Chicken pan and drizzel over the top of the Chicken Breast impacts flavor and presentation***Your all done.. place Chicken on the plate and dress with a Veggie and Rice for sides and impress all your friends, or a special someone.. Now go enjoy that tasty Chicken and amaze everyone.. =)


Introduction: How to Make Flavoured Paneer. <PIC> In my house, adding cheese to any meal instantly makes it at least 75% better. Homemade cheese ups that by a good 50%. So, when I set out to make Indian-flavoured pizza, I knew that homemade paneer flavoured with spices was the first step.  Paneer and other fresh cheeses are surprisingly easy to make, and take very little time. For this recipe, you will need:Equipment - a large saucepan - a wooden spoon, or other stiring implement - a stove - cheesecloth, or a lint-free towel - a colander  - a sink - two large plates of equal size, with a lip preferred - several cans of soup or other heavy weights - a fridge - a good sharp knifeIngredients  - 8 cups of milk - 1/4 cup of lemon juice - spices of choice: I used garam masala, curry powder, and tumeric Step 1: Heating the Milk and Flavours. <PIC> First, pour your 8 cups of milk into the saucepan, and add appropriate flavourings. I added 1 teaspoon each of garam masala and curry powder, and a pinch of tumeric. I've also made paneer with infused lemongrass and kaffir lime leaves, for a Thai curry pizza, but really, you can add any flavours you want - chiles, citrus rind, and cinnamon would all make delicious additions.  Heat the spiced milk over medium heat. Keep an eye on it, and stir regularly, to prevent the milk from burning. You want to bring the milk to a gentle boil  Step 2: Make Curds. <PIC> Reduce heat down to low, and add a 1/4 of a cup of lemon juice. For making cheese, I prefer to use bottled lemon juice, because fresh lemon juice is not always acidic enough.  Stir the milk mixture until curds start to form. You'll be able to see the curds start to clump together and the whey (the watery greyish liquid that is left over after cheese curds form) start to appear.  If the curds don't start forming after two minutes or so, add more lemon juice a tablespoon at a time, stirring frequently.  Step 3: Straining the Curds From Whey. <PIC> Pour your curds into a colander lined with a double layer of cheesecloth (or single layer of towel), placed in the sink. Be careful! The mixture will be very hot, so pour away from yourself. If you would like, save the whey and use it as a replacement for water when making bread. It should be slightly flavoured as well (yum, spiced homemade naan!).  Step 4: Draining the Curds. <PIC> Gather the cheesecloth, and lift up the curds to drain more whey. Gently squeeze the ball of curds, though be careful! It is still very, very hot.  Take two opposite corners of the cheesecloth, and tie up over the sink faucet. Tighten as much as you can, and then secure with remaining two corners.  Let curds drain from faucet for 5 minutes.  Step 5: Set Curds. <PIC> Transfer drained curds on to one of the plates. Press down and form into a rough disc. Fold edges of cheesecloth as smoothly as possible over the curds, so they are covered completely. Place other plate on top of the curds, and transfer to the refrigerator.  Stack several heavy cans or other weights on top of the second plate, to weigh and press down the curds. Let curds set for at least half an hour.  Step 6: Slice and Eat Curds. <PIC> Take curds out of the fridge, and remove weights and second plate. Unwrap curds and remove cheesecloth. Slice curds into 1/2 inch by 1/2 inch squares. Add to your favourite curry, pizza, salad, or mouth.


Introduction: Asian Kale Salad With Homemake Sesame Dressing. <PIC> Beat the heat by trying this yummy Kale salad this summer. I have tossed in tomatoes that are growing in my back yard this summer. Try it and let me know how you like it. Step 1: Ingredient. <PIC> Kale - 4 cups or half a packet -choppedSpring Onion- One bunch  - finely choppedCherry Tomatoes -  5 to 6 - dicedOil - 3 table spoonLime- 1/4 or 1/2 lime depending on how much sourness you can handleToaster Sesame Seeds- 1.5 table spoonPeanuts- 2 table spoon ( adjust it depening on your taste)Cranberry - 2 Table spoon or moreThai Green chili - 1 (optional)Garlic - one large cloveHoney- one table spoonSalt to taste. Step 2: How to Make the Dressing. <PIC> In a blender combine chilly, garlic, one table spoon sesame seed, olive oil, honey and juice of half lime, blend it to smooth paste. Save it for later. Step 3: Salad. <PIC> 1. In a pot of boiling water add kale and let it stand for 3 minute.  To blanch - in a big container add ice water and then remove and add the boiled kale. let it stand for couple of minutes. 2. Drain the water fout of the container and squeez out the excess water from the kale. 3. Now put the Kale in a mixing bowl and add in the diced tomatoes , chopped green onion , peanuts and cranberry. Toss in the salad dressing how much ever you like. Use a fork or spatula to mix all the ingredient in with the dressing. 4. Remove and serve in a salad plate. Garnish with tosted sesame.


Introduction: How to Cook a Soft Boiled Egg Perfectly Every Time. <PIC> Weekend breakfasts are meant to be enjoyed, so I love cooking soft boiled eggs with toast.Soft-boiled eggs can sometimes be hit and miss but this technique will give you a perfectly cooked egg every time. Step 1: Fill the Pot With Half an Inch of Water.. <PIC> I know this sounds crazy but bare with me. Step 2: Place the Pot Over a Medium High Heat, Bring the Water to the Boil.. <PIC>  Step 3: Set a Timer for 6 Minutes.. <PIC> 6 minutes will give you a perfect soft boiled egg if you want hard boiled egg set the timer to 8 minutes. Step 4: Now the Water Is Boiling Add Your Eggs.. <PIC>  Step 5: Cover With the Lid and Start the Timer. <PIC> The reason this method works is because we are cooking the eggs with the steam, not the water. Steam is a constant 212f or 100c, this lets the eggs cook quickly and evenly with out giving the yolk time to set.Also using only ½ inch of water instead of several cups means your eggs are cooked quicker. Step 6: Now That the Timer Has Gone Off Take the Pot Off the Heat Straight Away.. <PIC> Run cold water over the eggs under the water doesn’t heat up.  This will stop the eggs from overcooking.They are ready to serve Step 7: Perfect Soft Boiled Eggs Every Time. Beautiful Firm Whites With a Runny Yolk.. <PIC>


Introduction: Chicken Enchiladas. <PIC> Do you ever find yourself hungry and wondering what to eat for dinner? Treat yourself, family and friends to a wonderful recipe for chicken enchiladas! They take about 45 minutes to make 10 enchiladas (serves about 6 people).
Items Needed:
-1 container of sour cream (16 oz.)
-2 small cans of cream of chicken soup
-1 can of green diced chilies
-5 chicken breasts
-1 onion
-1 package of soft flour tortilla shells (10 count)
-1 bag of shredded cheese
-2 9x13 baking pans Step 1: Preheat Oven to 350 Degrees.. <PIC>  Step 2: Boil the Chicken Breasts in a Pot of Water With the Entire Onion Until Tender.. <PIC> A. Place chicken breasts in a large pot and fill with hot water until all breasts are submerged.
B. Cut onion in half and place in water.
C. Heat until boiling and maintain a gentle boil until chicken is thoroughly cooked and tender. Step 3: In a Large Mixing Bowl, Mix the Sour Cream, Cream of Chicken Soup and Chilies Then Set Aside.. <PIC>  Step 4: After the Chicken Has Cooled, Dice the Chicken Breasts Into Small Bite Sized Pieces.. <PIC> ***NOTE: DISCARD WATER AND ONION LEFT IN POT FROM STEP 2. Step 5: Spread Tortilla Shells Out on the Table and Add a Large Spoonful of Soup Mix Down the Center of Each Shell.. <PIC> ***NOTE: DO NOT USE ALL OF THE SOUP MIX IN THIS STEP. MAKE SURE YOU HAVE SAUCE LEFT OVER FROM THIS STEP TO COVER ROLLED ENCHILADAS IN STEP 8. Step 6: Add a Layer of Diced Chicken to Each Shell and Then Sprinkle Shredded Cheese on Top of the Chicken.. <PIC>  Step 7: Roll Each Tortilla Shell and Lay Them Side by Side in a 9x13 Baking Dish Sprayed With No-stick Spray.. <PIC>  Step 8: Pour the Remaining Soup Mix Over of All the Tortillas and Top With Shredded Cheese As Desired.. <PIC>  Step 9: Heat in Oven for 20-30 Minutes and Enjoy!. <PIC>


Introduction: Mexican Drinking Chocolate. <PIC> Velvety, rich, decadent, spicy drinking chocolate. It's more than a drink - it's dessert!
How could you go wrong?
I discovered this stuff a few years ago thanks to some friends and a wonderful little place here in Louisville called Coco's Chocolate Cafe. This is my version of their signature drink. Feel free to dress it down or up based on your personal preferences. :D
If you're curious about how good it is - I'm lactose intolerant, but I will have a bit of it when I make it. It's so delicious I'm willing to suffer the consequences. Step 1: Ingredients and Supplies!. <PIC>
		one cup milk
		one cup heavy cream
		1/4 cup heavy cream for making whipped cream
		salt
		sugar
		cayenne pepper or chili powder
		one 3.5 oz bar dark chocolate, broken into squares or large bits
Note that you can use only milk - it just won't be quite as velvety. Also, chili powder tastes the best, but I tend to use cayenne for maximum spiciness. Sugar in this recipe is all about your personal taste.
         Step 2: Warm the Milk and Cream.. <PIC> Pour the milk and cream into a small saucepan and set it over medium-low heat. Really, the lower the better... you do not want to scald or boil the milk.
You'll want to stir it every few minutes until you begin to see tin bubbles forming around the edges and steam coming from the pot.  Step 3: Make the Whipped Cream.. <PIC> Add 1/4 cup of whipping cream to a bowl, about 1 tbsp of sugar, and whisk your arm off.
This is a great thing to do while waiting on the milk to get hot... just make sure to take a break from whisking every so often to stir the milk.
The pictures show the process.  Step 4: Add the Chocolate to the Hot Milk & Cream.. <PIC> Add the chocolate little by little into the cream, lowering the heat if necessary to keep it from boiling, stirring or whisking constantly.
When done it should look like the last photo.  Step 5: Add Salt, Sugar and Cayenne or Chili Powder!. <PIC> Add a good pinch of salt, a pinch of your preferred spice, and about 1 tbsp of sugar to start.
Mix all those in, and give it a taste. I normally add more cayenne and a bit more sugar - it all depends on how dark your chocolate is.  Step 6: Serve!. <PIC> Pour into cups and devour!
If you have some espresso cups, you should definitely use those. It's hard to drink very much of this because it's so rich. Based on how big your cups are, you can serve 4-8 people.
Top with whipped cream and put the sugar out for those who like their drinks sweeter.  Step 7: Update: Stores Well in the Fridge!. <PIC> Normally, there are no leftovers. But when you makes this for just a couple of people, there's tons!
I was able to store this in the fridge for three days and it still tasted great and reheated well. Plus, when it's chilled it turns into a slightly runny pudding, and it's delicious that way too. :D


Introduction: Frozen Pumpkin Pie. <PIC> Tired of making the same old pumpkin pie every Thanksgiving holiday?  Why not try this frozen no-bake variation? This recipe is quick and easy.  Just whip it up the day before your party and pop it in the freezer.
(Note: This is an entry in the Real Simple 'Fake It, Don't Make It!' Recipe Contest.)
 Step 1: Assemble the Ingredients. <PIC> - 30oz. can of pumpking pie mix
- premade graham cracker pie crust
- 1 tblsp. lime juice
- 1/2 cup sugar
- 2 large eggs
- 1 can of whipped cream Step 2: Separate the Egg Whites. <PIC> Separate the whites from the two eggs.  I usually do this by carefully swirling the yolk around in my hand and letting the egg white seep between my fingers. Step 3: Combine the Ingredients. <PIC> Now combine your four main ingredients (pie filling, egg whites, sugar and lime juice) in your mixing bowl and beat with the whisk attachment for about ten minutes to get the egg whites whipped up a bit. Step 4: Fold in Whipped Cream. <PIC> Gently fold in about a cup of whipped cream. Step 5: Fill the Crust. <PIC> Now pour the pie filling mixture into the graham cracker crust.  Cover the crust with the plastic lid and place the pie in your freezer overnight.  Step 6: Serve the Pie. <PIC> To serve the pie, cut into individual slices and garnish with whipped topping and chocolate sprinkles.