Introduction: Woldini's Famous Mac N' Cheese Pizza. <PIC> Crowd pleaser, kid pleaser and a most pleasurable experience. Try it you'll like it! Step 1: Make Pizza Dough and Proof. <PIC> If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas
    * 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
    * 2 cups warm water (105 degrees to 115 degrees)
    * 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
    * 2 teaspoons fine sea salt
    * Extra-virgin olive oil, for bowl1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary. Step 2: Mac N' Cheese. <PIC> Before making the mac n' cheese place a pizza stone in oven and preheat to 500 degrees F. You will want the stone in the oven about one hour before making any pizza on it.Woldini's Famous Mac n' Cheese
1 1/2 T. Butter
1 1/2 T. Flour
1/2 T. Ground Mustard
1/2 t. Onion Powder
1/2 t. Black Pepper
1 c. Whole Milk
8 oz. Sharp Cheddar Cheese
6 oz. pasta - cooked according to package directions
In a medium sauce pan over medium-high heat melt butter. Add flour and ground mustard and whisk. Cook approximately 3-5 minutes to cook off the flour taste. Mixture will be come thick and smooth.
Add in onion powder, pepper and whole milk. Whisk until mixture become thick and can coat the sides of the pan when tilted.
Add cheese and whisk until smooth.
Add pasta to cheese and gently stir to coat all pasta. Set aside. Step 3: Make Pizza. <PIC> Lightly flour a work surface or cutting board.
Cut 1/4 piece of the dough. Shape into a ball and coat lightly in flour.
Using fingertips press out the dough into a round circle about 6 inches in diameter.
Pinch the edges of the dough to create a border. This will help keep the dough from tearing later while tossing it.
Gently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade.
Once the dough stretches to about 12 inches in diameter put it down on a pizza peel generously sprinkled with organic coarse cornmeal. You can use regular cornmeal if you don't have coarse but only use flour as a last resort. It's hard to work with. If you get a hole just pinch it back together.
Drizzle olive oil on the top, sprinkle with garlic powder and grated parmesan cheese. I don't use exact amounts - just eyeball it.
By gently shaking the pizza peel back and forth transfer the dough to the pre-heated pizza stone in the oven. Bake about 3-5 minutes or until the edges of the dough are slightly brown and the cheese is melted.
Remove from the oven and slather the dough with mac n' cheese. Bake again for approximatley 10 minutes or until the dough is golden brown. Don't over bake or the pasta will get hard.
Feed yourself!


Introduction: Banana Fruit Leather. <PIC> Healthy snack with no unnecessary ingredients. Great way to preserve fruit and use up very ripe bananas.  Step 1: Ingredients. <PIC> BananasCoconut oil Step 2: Blend. <PIC> Blend your bananas until there are no clumps of any kind. I used 2 bananas and it was more than enough for a 9x13 cookie sheet.  Step 3: Oil. <PIC> Put a tiny bit of oil on your tin foil or cookie sheet, the picture above is too much. Spread it around and then pour your banana soup onto the cookie sheet.  Step 4: Spread. <PIC> Spread out the banana as thin and evenly as you can. A dough cutter or frosting knife works well for this.  Step 5: Bake. <PIC> Bake at 180 for about 2 hours. Check every 30 minutes to make sure things are going well. Depending on how thin your spread is, 2 hours may be too long.  Step 6: Store. <PIC> If you have any left after the leather comes out of the oven, use a pizza cutter to slice up the leather into strips and store in air tight plastic container for up to a month.


Introduction: Salted Bourbon Caramel Samoa Coconut Chocolate Pie With Oreo Crust. <PIC> What’s your favorite girl scout cookie? Samoas?Word.Do you like chocolate pie? With a suede-like finish? Do you like to say smug stuff like “Oh, this homemade salted bourbon caramel, samoa cookie inspired, coconut chocolate pie has an oreo crust.  There's five kinds of coconut in it. I just threw it together from stuff I had on hand. Go ahead, try it. It’s vegan.”Yes?Oh, Good. This is your pie. Step 1: Pie Overview. <PIC> Let’s look quickly at our construction: This is a no-bake refrigerator pie. We have an Oreo crust filled with a dense chocolate pudding that is barely sweet, topped with two kinds of coconut mixed into a caramel made from coconut milk and bourbon with flourishes of melted chocolate and more caramel. First, we make our chocolate filling, make a caramel sauce, toast our coconut, combine the sauce with coconut flakes and chill in the fridge. Next we crush Oreos up and press them into a pie pan, fill it with the pudding, roll out the coconut caramel mixture and place it on top of the chocolate filling. Finally, we cover it in more coconut and drizzle caramel and melted chocolate on it. Ta dah! You can make this in one go, but it’s much more relaxing to give it a few days because you need to refrigerate your components. This is a great pie to freeze and bring over to a friend’s pie contest and win an award.IngredientsChocolate filling: 1 lb silken tofu (one package) 13 oz bittersweet chocolate (recommended supermarket brand: Ghirardelli, fancy brand: Valrhona) ½ cup of coconut cream  1 teaspoon of coconut extractCoconut Caramel Sauce:1 can of coconut cream (Chill the can in the fridge overnight without disturbing) 2 cups of brown sugar 1 tsp vanilla extract 1 tbsp of bourbon 1 tbsp large flaked sea salt 1 cup of sweetened shredded coconut 1/2 cup of unsweetened flaked coconutCrust:½ a standard (18 oz) box of Oreos3 tablespoons of coconut oilGarnish:½ cup of unsweetened coconut flakes ¼ cup of chocolate chips ¼ cup of reserved caramel sauce Step 2: Chocolate Filling. <PIC> If you have not had tofu based chocolate pudding before, the filling might be mentally confusing. Don't get weirded out! It is pure magic. If you don’t trust me on this magic, then rest assured it has been vouched for by Mark Bittman and Alton Brown. Proof: http://cooking.nytimes.com/recipes/1012538-mexica...http://www.foodnetwork.com/recipes/alton-brown/moo...Melt your chocolate on a double boiler. Bring a couple of inches of water to a simmer in a medium pot. Place a mixing bowl over it. Add the chocolate chips and let it melt. Give it a few stirs to incorporate all the chocolate chips. (You can microwave it too, but it's tricky for me because my microwave is the size of a...I dunno, toaster, I guess.)Once all the chips have melted, remove the bowl from the heat and add your tofu and coconut extract. Blend with an immersion blender. You could also use a blender, food processor or mixer.Taste it. See if you want it to have a pinch of salt. The rest of the pie is super sweet , so you want this chocolate filling to be the opposite of that for balance.Refrigerate until needed. (Keeps for several days.) Step 3: Caramel  Sauce . <PIC> The caramel sauce is to be used in the caramel topping and as a caramel drizzle. Which is the reason, I've been informed, that Snoop Lion carries an umbrella. Separate the coconut cream from the coconut water by opening the chilled can of coconut milk upside down and scooping the solid cream out. (You can reserve the watery liquid to use in a curry or another recipe, it freezes fine.)In a heavy pot, melt your brown sugar over medium heat. Watch carefully so it does not burn, you are looking for a deep amber color (about ten minutes.) Take it off the heat and stir in of the thickened coconut cream, a healthy dose of salt and your bourbon. I reserved a quarter cup of this sauce in a smaller cup for drizzling, and the rest of it, I chilled to use in the coconut caramel toppingI did not use a thermometer with this. To test the caramel, I dipped a toothpick in the sauce and then cold water several times as the sauce got browner, looking out for a soft, chewy texture.I wish I had made twice as much of this to keep on hand, as the results made me feel like this vegan caramel was superior even to caramel made with my very best friends, cream and butter.  Step 4: Toast Your Coconut. <PIC> Raise your oven rack to the highest level. Preheat oven at 350. On a silpat lined baking sheet (you could use wax or parchment paper) spread out a full cup of both kinds of coconut. Bake about 7-8 minutes. Watch closely, and remove from oven when the unsweetened coconut is brown through most of the flakes. The sweetened coconut will not brown as quickly as the unsweetened. This is good. You want a medley of nutty flavors from the toasting and flat, sweet coconut goodness mixed together. Step 5: Samoa Layer. <PIC> Woo Hoo! Add all of the white sweetened coconut and about half of the toasted non-sweetened coconut into your caramel. Reserve the other half of the non sweetened coconut for garnishing.Microwave the caramel for ten seconds if it is too cold to stir.Place the ball of coconut caramel between two layers of saran wrap.Roll/Press it out with rolling pin until you get a disc that will roughly fit the top of your pie pan.Store this coconut caramel disc until needed. Do not eat all of it and pretend you only made a chocolate pie. As if! Step 6: Oreo Crust. <PIC> Crush your Oreos in a gallon ziplock bag. I used about 25 Oreos and a rolling pin. Smash! CRUSH!This is fun, but it is also easy to burst the bag. I left a tiny gap at the seal for air to escape so it would not pop.Eat some Oreos.Mix in your coconut oil. You can do this directly in the pie pan.Press the crushed Oreos into your pie pan. Eat some more Oreos. Step 7: Assemble Pie!. <PIC> Give your chocolate filling a quick stir to ensure it is spreadable.Using a rubber spatula, spread a nice, dense even layer. Fill the pie crust to the very top. Smooth it out the best you can.Place you Samoa coconutastic disc of caramel on top of your chocolate filling. Step 8: Garnish. <PIC> Microwave the 1/4 cup of caramel you set aside for about 30 seconds so that it is pourable. Using a spoon or squeeze bottle, drizzle it on your  pie. This will give a sticky surface for the coconut to adhere to.Cover the surface of your pie with the rest of your toasted coconut.Melt a 1/4 cup of chocolate chips. I did it in ten second bursts in the microwave and kept stirring in between until it was all melted. You could drizzle it on your pie with a spoon, but just for fun I tried out making a paper cone out of a triangle of parchment paper and drizzling it out from the tip of the cone (like an ice cream cone shape) It worked great!Drizzle more caramel.  More! That's enough.You should refrigerate this for at least an hour before serving in order for the slices to keep their shape. Step 9: Win Pie Awards. <PIC> You are now ready for the final stage, pie padawan... piedawan.Enter pie in pie contest. I won best sweet pie and best non-traditional crust. You will also win all the awards your pie qualifies for. This is an award-winning pie. It was strategically made just for a pie contest. What kind of pie would be ludicrous enough that it would guarantee a win? Perhaps one that referenced a popular, much-loved cookie? Maybe it would also have hyper-trending salted caramel but one-up that with something going on. It would definitely need to be chocolate, everyone loooooves chocolate. And, it needed to be vegan- in order to not forego even a single vote in the contest. Not one! "Victorious warriors win first and then go to war, while defeated warriors go to war first and then seek to win." -Sun TzuThis was the best pie, of course, but even if it wasn't, it may have won anyways. I spoke a bit too loudly about how awesome this pie was going to be, and how I was going to win. The votes were unanimous. I suspect everyone voted for my pie because it would have been awkward otherwise. Just making this pie makes you a winner though, even without a contest. That's right. A winner is you!


Introduction: Bushcraft Bannock Bread Mix. <PIC> Hi and welcome to another Instructable by me Capsos.I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. ThankyouBANNOCK BREAD DRY MIXBannock bread is something that is easy to make and cook around a campfire.This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.Ingredients1.      3 x Cups of Flour2.      2 x Cups of Powdered Milk3.      1 x Cup of Raisins4.      2 x Tbsp. of Sugar5.      1 x Tbsp. Baking Powder6.            Luke Warm WaterEquipment1 x Baking Tin or Medium Bake Bean Tin or Frying Pan1 x Large Mixing Bowl1 x TinfoilGrease Proof PaperCookingThis can be done in multiple ways,Oven – Bread TinCampfire – Hobo OvenCampfire – Twister StickCampfire – Frying Pan Step 1: Oven. <PIC> Preset your oven to 150c (This is a fan oven). Step 2: Mixing Step 1 of 2. <PIC> Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.CAMPING: If you are planning to take away bag up and move toSTEP 3 when at base camp. Step 3: Mixing Step 2 of 2. <PIC> Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder). Step 4: Cooking. <PIC> OVEN: Put your bread tin in the ovenand cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.FIRE Twister Sticks:  Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire – Cook till golden. FIRE Frying Pan: Place tin next to fire and rotate slowly. Step 5: ENJOY. <PIC> Once happy remove and ENJOY.


Introduction: Super Easy Trick for Saving Leftover Turkey. <PIC> Okay, so the holidays are over and you find yourself confronted with the classic dilemma of glorious holiday excess: too much turkey. And maybe there's some ham, maybe you made a few more brussels than last year, and maybe Great Aunt Thelma's just not hitting the potatoes since she got on that new diet. Either way, you have a problem.
Sure you could spin off your turkey left overs into an ever shifting array of sandwiches, soups, and casseroles. For many people this is a cherished part of the holidays. For me, it guarantees I wont crave turkey again til Easter roles around.
Your holiday meal was a work of art, a perfectly balanced mix of meat, vegetables, and starches. Why do it a disservice by turning it into something else? If only there was some way to freeze a balanced meal exactly as it was without that pesky freezerburn.... Step 1: Step 1: Gravy, Your Magic Turkey Preservative. <PIC> Whether it's white or brown, thick or thin, vegan or distilled from an extract of pure Animalia, there is one thing all gravy has in common:It is awesome
Not only is gravy awesome tasting, but it has an awesome ability to prevent freezer burn in frozen foods. Freezer burn is a common name for the process of sublimation, in which a solid transitions directly into a gas without making a social appearance in liquid form in between. In the case of your turkey dinner, this means the water is drawing straight out of the exposed surfaces of your food to be vented off or recrystallized elsewhere, leaving your food vulnerable to oxidation. This will cause profound denaturation of every delicious protein that gives your late, beloved gobbler its texture and flavor properties. It's also no picnic for potatoes, stuffing, and green bean casserole.
To remedy, prepare your three course meal exactly as desired in a single freezer bag and pour in your desired accompaniment of gravy. By coating your entire meal before freezing, you have created a moisture barrier to halt or delay the sublimation of water from your food. It's okay, the gravy forgives you. Step 2: Step 2: a Consideration. <PIC> You might be noticing only the bottom part of your bag is gravied. This presents a problem, any exposed food will freezer burn. You could just pour in the rest of your gravy and brew some more up on the stove.
But.... we are steeped thickly in the modern age of lifestyle illnesses. A liter of gravy might not be the best choice for everyone. So how do you ensure a thin, even glass of gravy freezes over your entire sack of delicious? Step 3: Step 3: Suction Is Key. <PIC> Suction! Air is the enemy, air is what will carry away our precious moisture and ruin that delicious turkey meal. Simply cinch all but one corner of the freezer bag, suck the air out, label, date, and pop it in the freezer. If you don't expect to share your precious cache of bird meat, just do it by mouth.
The cold, dry conditions all but ensure anything harmful you carry will be dead before it can spread. Furthermore, as you are popping it right in the freezer and cooking on removal, the risk of bacterial toxins and endospores is all but negligible. It wont be restaurant grade, I wouldn't do it in a lab, and it will not escape the taint of cooties, but really it will be as safe as anything else you eat. Stop sucking in air as soon as the gravy starts to rise up the bag and above the food.
Now you can have a delicious turkey dinner well after your New Year's resolutions fall by the wayside, enjoy! Step 4: Afterthoughts. This has been a tradition in my family for a few years now when I come back and visit for the holidays. I love it as I get a great family dinner full of warmth and love any time I like and hours away. While at first we tried freezing the dinners and packing them tight for the long drive home, the food was frequently partly defrosted by the time I got home. As a food safety buff, it was less than ideal, beyond the flavor effects of refreezing.
A super cheap and easy solution is to make an insulating sack out of recycle bin newspapers and an old shopping bag or two. Pack in the meals, put about a pound of dry ice on top, and seal it tight. On a 7 hour drive, one block of dry ice can freeze 5 cold meals solid with some snow left to spare. Your mileage may vary so be careful! Dry ice can be dangerous when mishandled, and food safety is a matter too broad to be covered here and in no means to be taken lightly.
Happy holidays from Punk Love Designs!


Introduction: How to Make Pumpkin Scones. <PIC> The season of pumpkin is upon us and my favorite way to honor it, other than with some classic carving, is to make these delicious nuggets of baked good - Pumpkin Scones with optional maple glaze! They are so easy to make considering the amount of tastiness they deliver.
Let's get started! Step 1: Recipes & Gear Check. <PIC> Pumpkin Scone recipe:(makes 8 scones)2 cups flour1/3 cup brown sugar1/2 tsp ground ginger1 tsp baking powder1/2 tsp baking soda1/4 tsp salt (I prefer kosher)1/2 cup (1 stick) cold butter 1/2 cup toasted walnuts (plus a few more if you plan on adding the maple glaze)1/2 cup whipping cream1/2 cup pumpkin (canned or fresh puree)1 tsp pure vanilla extractEgg Wash recipe:1 large egg (room temperature)1 tbsp whipping creamThe Gear:1 medium mixing bowl1 small mixing bowlmeasuring spoons & cups1 pastry cutter1 small mixing spoon1 whisk (or a spoon will work too)1 pastry brush1 large wood cutting board1 large chopping knife2 baking sheets (same size)parchment paper Step 2: The How-To. <PIC> Preheat your oven to 400 degrees F (200 degrees C) and move your rack to the middle of the oven.Mix your dry ingredients in the medium sized bowl. I find that using the pastry cutter helps break up the brown sugar.  Step 3: It's Like, Butter. <PIC> Cut in the 1/2 cup (1 stick) of butter using the pastry cutter. Step 4: Go Nuts!. <PIC> Take your toasted walnuts (recipe here) and give them a little squeeze to break them up into smaller pieces and release even more flavor.Stir the nuts into your dry mix using a spoon. Step 5: Mix It Up. <PIC> Put the cream, pumpkin, and vanilla in the small mixing bowl and whisk together.Add this to the dry mix and stir gently until all flour has been worked in.  *It will feel like you don't have enough liquid, but trust me, you do! Step 6: You Knead to Shape It!. <PIC> Lightly dust your work surface (aka wood cutting board) with flour.  Form your dough into a ball and gently knead it 4-5 times on floured surface.  Pat into an 8" (20 cm) circle that is approximately 1" - 1 1/4" (3.5 cm) thick.Using your large knife, cut your dough circle into 8 triangular pieces, like a pie. Step 7: Whisk & Wash. <PIC> Whisk your egg wash in the medium bowl and set aside.Double up your baking sheets (stack 'em) and put a piece of parchment paper on the top one.(doubling up the baking sheets helps prevent the bottoms of the scones from over browning)Place your dough wedges on the papered baking sheet, spaced out evenly.Use your pastry brush to coat the wedges in egg wash. (I do the sides as well the top) Step 8: Bake 'em!. <PIC> Bake for 20 minutes - until golden brown and a toothpick comes out clean. Step 9: Optional Maple Glaze . <PIC> Depending on how sweet you like your treats, you can decide whether or not to add the optional maple glaze.  I love it, but some find it tips the scone into the dessert realm.  It's up to you!  (but if I was there, I'd try to peer pressure you into it...)  : )Maple Glaze recipe:1 cup powdered sugar1/8 tsp sea or kosher salt1 tbsp melted butter 1/2 tsp pure vanilla extract1/4 cup high grade maple syrupWhile your scones are busy baking, whisk together all above ingredients in a small bowl.  I like to put a solid layer of glaze on the tops, but if you prefer to drizzle, add a little extra maple syrup to make the glaze less thick and more drip-able.When the scones come out of the oven, apply the glaze to one at a time using a spoon (either to spread or drizzle it), adding the crushed toasted walnuts to them individually as you go, while the glaze is still wet.That's it! Now share them with friends and loved ones. OR hide them in a closet and keep them all to yourself. I won't tell a soul...


Introduction: Krispy Kreme Donut (Doughnut) Recipe. <PIC> I am about to reveal how you can easily make Krispy Kreme donuts (doughnuts?) AT HOME (and make you the most popular person in the neighborhood).  Kiss your diet goodbye, because once you try this super easy recipe, you're going to be hooked.   It's the time you put in to the double rise, and the added ingredient of evaporated milk to the glaze that really make this recipe sing!  So if you're addicted to Krispy Kreme donuts (like me), but don't have one near you (like me) or just want a fun project to do (like me!), you're going to love this Krispy Kreme Donut Recipe.  p.s This was my first time making donuts, and it was a huge success!p.p.s. I recently updated this recipe to include suggestions from the community :D  Step 1: Ingredients. <PIC> This recipe makes 3 baker's dozen donuts (that's 39!).  You can scale it down - or up - as you need!Donuts 3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times 1/2 cup (120ml) water  (105-115F / 40-46C)2 1/4 cup (530ml) milk, scalded and cooled 3/4 cup (169g) sugar 1 1/2 teaspoons salt 3 eggs 1/2 cup (113g) shortening 7 1/2 cups (940g) all-purpose flour canola oil for fryingGlaze 3 cups (375g) powdered sugar 2 1/4 teaspoons vanilla 6 -9 tablespoons (90-135ml) waterSpecial ToolsMixer - I love my Kitchenaid stand mixer, but a hand mixer will work as wellDonut CutterCandy/Deep Fry ThermometerCooling rackFrom time to time, I'll provide Amazon affiliate links to help me continue to contribute awesome Instructables. Step 2: Time to Make the Donuts!. <PIC> Proof your yeast by adding it to the warm water.  Mix it up and let it rest.Scald the milk in your microwave or on top of your stove, and let cool.  I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.Beat on low for 30 seconds, scraping bowl constantly. I used a Kitchenaid stand mixer, but a handheld mixer will work too. Beat on medium speed for 2 minutes, scraping bowl occasionally.Carefully (not like me), stir in remaining flour until smooth.Cover and let rise until double, 30-60 minutes, depending on the yeast you used.  I went the full 60, and you can see in step 4 what happened!  (I would do it again, they were great!) Step 3: Shaping the Donuts. <PIC> After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough 1/2-inch thick with floured rolling pin.Cut with floured doughnut cutter.  Separate donuts and holes, as they take different frying times (but are equally delicious).  Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!Cover and let rise until double, 30-40 minutes. **If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!*** Step 4: Make the Glaze. <PIC> I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped. Melt the butter and stir in powdered sugar and vanilla until smooth.   Add milk (or water) until desired consistency is reached.   *** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!*** Step 5: Fry Time. <PIC> Use a deep pan to heat the oil.   I used a shallow one to be able to take better pictures, but this provides a real fire hazard.  So be safe! Heat your oil to 350F (180C).  A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range. I like to use a scrap of donut first to test different frying times.Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it! Carefully place the donuts in the oil.  Cook on each side for about one minute.  Use chopsticks to flip the donuts and remove them from the oil. Place donuts on a rack or paper bags or paper towels to drain. Step 6: That Sweet Sweet Glaze. <PIC> Now is the time to take your donuts into a magical dimension.   Dip them in the glaze and set them on a rack to dry.  I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like. These donuts are simply amazing.  Once you try them, you're going to want to make them again and again.  In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.


Introduction: Blueberry Basil and Goat Cheese Hand Pies. <PIC> These hand pies are super good. Probably the best blueberry pie I have ever had. The recipe can also be found at gardengirlrecipes.com..Ingredients:2 cups fresh blueberries 3 tablespoons goat cheese 3 tablespoons buttermilk 3 tablespoons honey 1 tablespoon finely chopped fresh basil small pinch of salt 2 tablespoons flour 1 doubled recipe of pie dough 1 egg 1 tablespoon water raw sugar Step 1: Mix Ingredients. <PIC> Combine the blueberries, goat cheese, buttermilk, honey, basil, and salt in a bowl. Step 2: Add Flour. <PIC> Gradually sprinkle the flour and mix until smooth. Cover and chill while you roll out the pastry. Step 3: Roll Dough. <PIC> Gently roll your dough out from the center until about ⅛ inch thick on a large piece of parchment paper. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. Step 4: Cut Circles. <PIC> Cut an even number of circles in the desired size. Step 5: Make Egg Wash. <PIC> To make the egg wash, lightly beat the egg with the water in a small bowl. Step 6: Add Filling. <PIC> Top half the circles with a small amount of filling Step 7: Brush Edges. <PIC> Brush edged with egg wash. Step 8: Top Circles. <PIC> Top with another circle. Step 9: Seal and Vent. <PIC> Seal edges by crimping with a fork and cut to vent. Step 10: Egg Wash & Sugar. <PIC> Brush top with wash and sprinkle with raw sugar. Step 11: Bake. <PIC> Bake at 400°F for 20 minutes or until golden brown on top and bottom.


Introduction: Surprise Inside Bread. <PIC> This bread is so soft, moist and tender do to the potato.  Great for rolls, loaves and even cinnamon rolls.  Can be refrigerated to make in advance. Step 1: Potato Is the Secret . <PIC> psssst:  the surprise is potato   Step 2: Surprise Inside Bread.. <PIC> * 2 cups warm water* 1/2 cup milk* 1/2 cup butter* 2 pks dry yeast* 2 eggs* 1 cup mashed potatoe* 1/3 cup sugar* Tbs salt* 7 1/2 cups bread flour Step 3: Peal and Boil. <PIC> boil the potatoes in the water Step 4: Mash. <PIC> mash the potatoes with a fork Step 5: Mix. <PIC> mix: 2 cups potato water milksugaryeast, let proof for 5 minutes Step 6: Proof. <PIC> add:butter mashed potatoeggs Step 7: Add. <PIC> add:2 cups flour1 Tbs saltyou can use a mixer or a fork if you are up to it Step 8: Kneed and Let Rise. <PIC> add:remaining flourturn out onto a floured surfacekneed until elastic, about 5 minutesput in a bowl with a tablespoon or so of oilcoverNOTE: can refrigerate over a night or two if need be Step 9: Bake and Eat!. <PIC> bake at 375 degrees until golden brown.makes great rolls or loavesalso makes great cinnamon rolls:  just roll thin and spread with melted butter with cinnamon sugar.                                                        roll up and cut with a piece of thread.  YUM YUM Note: rolled from both sides makes SWEET heart shaped rolls.  Also:  a cold glass bottle works as a rolling pin in a pinch.


Introduction: Raspberry Coconut Rings. <PIC> Raspberry coconut rings Makes about 40 125g butter 1 cup caster sugar 1 egg 1 cup plain flour ½ cup self-raising flour (use ½ cup all-purpose flour/plain flour to 1 level teaspoon baking powder) ½ cup desiccated coconut ½ cup raspberry jam ½ cup coconut, extra Topping 100g packet pink marshmallows 30g butter 1 tablespoon milk 60g white chocolate, chopped 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes. 2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays. 3. Bake in moderate oven (180-190 ⁰C, 350-375 ⁰F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks. 4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.


Introduction: Balloon Animal Sausages. <PIC> What if Jeff Koons had become a butcher instead of an artist? What do clowns eat on the 4th of July? Nobody knew the answer to these questions until now!Adults always say it is rude to play with you food but who needs adults? We had a a sausage making day in the Instructables test kitchen balloon animals seemed like a great way to celebrate. Maria Finn, Meredith Scheff-King, Coby Unger and Will Doenlen were instrumental in making this possible.  Step 1: Meat Preparation. <PIC> Not too long ago Maria and a bunch of other Instructables artists and staff butchered a whole pig and we are still enjoying the meat from it. Before making sausages the meet must be ground. We used an electric grinder because grinding the amount of meat we used for sausages would have been a real chore with a hand grinder. It is best to keep the meet semi-frozen when grinding in order to get the correct consistency. If you are making hot dogs rather than sausages grind the meat multiple times to get a finer, more homogenous texture. Step 2: Prepare the Sausage Filler. <PIC> You can get sausage casing from most butcher shops. They will often sell it in extremely long lengths all bunched up on a tube. If it has dried out at all soak it in water first before transferring the casing onto the nozzle of your sausage press. This is by far the weirdest part of the process. Next, simply fill the hopper in your sausage press with the ground meat and place it under the plunger. In our sausages we added a variety of different types of spices and fruits for extra flavor. Peaches and apples were the most delicious but blueberries and cherries were pretty great as well.  Step 3: The Fun Part. <PIC> Filling sausage casings is always the fun part of the process, but we made it even more fun. Rather than trying to explain every bit of the step by step method for making a balloon animal dog you should check out this Instructable. The biggest tip for this step is to switch the direction of twisting with each section. If you always twist in the same direction you will untwist the links behind you as you go. Also, leave more room at the end of your sausage casing than you think you will need to tie a knot. It's slippery stuff and pretty hard to tie.  Step 4: Prepare to Cook. <PIC> The balloon animals needed a bit of adjustment after filling and a little stabilization. We used skewers between the links (but not through any of the casing) to hold the legs and ears upright. The flower didn't really need any extra support, it was beautiful on it's own.  Step 5: Cook. <PIC> We decided baking was the best way to make sure the sausages were cooked all the way though. After baking we also pan seared them in garlic and oil for a little extra flavor.  Step 6: Arrange and Enjoy. <PIC> In the restaurant industry people say that presentation is one of the most important factors in the success of a meal. Once again, don't let adults tell you not to play with your food. Adults ruin everything.


Introduction: Bombay Halwa. <PIC> Bombay Halwa is a very famous sweet dish in India especially Bombay (Mumbai now). As a child, this was my favourite. I can say, its kinda like gummy chocolates i.e., chewy. Its made of corn flour, sugar and clarified butter. Its so easy to make and super tasty. For this rainbow contest, I tried to include a few food colors with the hope it would come out really rainbowy colorful but it didn't really come up exactly like I imagined but still looks good on its own. Do try it and I am sure you are going to love it. Thank you for reading my instructable.  Step 1: Ingredients and Preparation Steps. <PIC> Ingredients: Sugar - 1 cup Corn flour - 1/4 Cup Water - 125ml Ghee/clarified butter - 1/2 cup Cardamom Powder - 1 tbspCashews - 1/2 cupPreparation Steps:Prepare sugar solution by mixing sugar and water. Bring it to a boil and turn off the stove.Mix cornflour and water just enough to make a smooth paste.Turn on the stove and keep mixing till it starts to form lumpy. Turn off the stove.Pour the hot sugar solution slowly little by little and keep mixing.Turn on the stove, start pouring the ghee/clarified butter and keep mixing till it forms a smooth silky thick mixture.Add the cashews and food color of your choice. I added blue, green, red, orange and yellow food color.Transfer the mix to another vessel. Flatten it with a spatula and let it set for atleast 30mins. Cut it into smaller pieces and serve and enjoy.The Rainbow Bombay Halwa is ready! Enjoy!


Introduction: Banana Nutella Cake Pops. <PIC> When I first heard about Scoochmaroo's Cake Pop challenge I started brainstorming flavor combinations. I finally thought of making banana and nutella cake pops with the cake part being banana and the outside shell being nutella. The thing I love about cake pops is that there are two parts, the inside and the outside, so the flavor combinations are endless! These cake pops have the perfect mix of banana and nutella!  I hope everyone enjoys this instructable! Step 1: Ingredients. <PIC> Cake Ingredients:
About 1 cup of mashed bananas
1 package of  yellow cake mix
3/4 cup of milk
1/3 cup of oil
2 eggs
A dash of nutmeg
A dash of cinnamon
Frosting Ingredients:
1/2 cup of crisco
2 cups of powdered sugar
1 table spoon of vanilla extract.
3-6 tablespoons of hazelnut coffee creamer
Cake Pop Shell:
1/2 cup nutella
1 cup of meltable chocolate
1 tablespoon of coconut oil Step 2: Baking the Cake. <PIC> Preheat oven to 350 degrees. Mix all of the cake ingredients in a bowl and then pour into a greased 9x9 pan. Bake between 30 and 35 minutes. Let cool for at least 20 minutes Step 3: Make the Frosting. <PIC> Combine the Crisco and powdered sugar in a standing mixer and mix for about 1 minute or until it has a thick  frosting like consistency. Next add the vanilla to taste and then the hazelnut creamer until the frosting has a fairly smooth consistency. Step 4: Making the Cake Balls. <PIC> Now it's time for the fun part! Put the banana cake in a bowl and crumble it into very small pieces. Next add the frosting and mix it into the crumbs. You probably won't need all of the frosting. Just put in enough so that the cake mixture is fairly moist. I used most of my frosting but my cake balls ended up being a little to moist and broke easily. Next, take the cake and frosting mixture and roll it into balls that are about 1" tall.  Step 5: Dipping the Cake Pops. <PIC> Take the meltable chocolate and add about 1/2 cup of nutella and a little coconut oil. Follow the normal heating directions on the chocolates package just put in the coconut oil and nutella when you melt it.  Once the mixture has been melted, put the cake pops on a stick and dip them in the chocolate. Wait for it to harden and serve. Enjoy!


Introduction: Vegetable Cakes. <PIC> I don't like leftovers... I have to invent a new dish with them. I had some vegetable stick left from Saturday and so I used them to make these vegetable cakes. They are very easy and quickly done and you can use any vegetables or just one. Step 1: . <PIC> For 4 Persons:
1 Carrot
2 stalks Celery
a few Broccoli rosettes
1 small Zucchini
6 Baby corns
1/2 bunch Parsley, chopped
3 Eggs
120 g Breadcrumbs
100 g Emmenthal cheese grated
Salt, Pepper, Rosemary, Paprika, Chili
Oil for frying Step 2: . <PIC> Dice all the vegetable into 4 mm pieces and mix them with the other ingredients.  Step 3: . <PIC> Fry them in batches in hot oil and serve.


Introduction: Biscuits for Dogs. <PIC> dog biscuitswe all like to please our pets. Only , we can not give them anything. These cookies allow you to please him without any harmIngredients : - 200g wholemeal flour - 100 gr of white flour - 1 egg - 1 pot with vegetables and baby beef - 1 teaspoon oil - 10 ounces of water   Preparation:- Mix the flour and make a well. - Pour the egg , water, oil and baby pot in the center and mix well ... - Allow the paste few minutes in the fridge. - Cut out shapes and bake on a baking sheet lined for 35 minutes at 180 ° C . - To keep several days in an airtight container.


Introduction: Oven Cooked Ribs With Dry Rub. <PIC> EDIT: I've got a new spicy version of these ribs up - click here to see it.Ribs slow cooked in the oven with a delicious dry rub! Super easy, and easily altered to suit your tastes. :DNearly every time I ask my boyfriend what he wants for dinner he says ribs, fried chicken, or barbeque. Even when we don't have any meat at all in the house. It's also important to note that we do not own a grill! He's determined.Last time we went grocery shopping, he really wanted to buy ribs, so I made up my mind to learn to cook them in the oven. I originally wanted to go the "sauce-the-hell-outta-them" route because I had read that was easier for beginners, but Tyler was jonesing for a dry rub. So I had to figure that out as well.Needless to say, they turned out well and I can't wait to make them again! Step 1: What You'll Need:. <PIC>
		a rack of ribs (I used the "baby back" variety)
		a baking sheetcooling racks or other wire racks to keep the meat above the baking sheet
		spices for dry rub (recipe on next step!)
		an oven set to 300 F Step 2: The Dry Rub. <PIC>
          So I did a lot of looking around on the internets the day of cooking the ribs. Most recipes I found used these ingredients in varying amounts, and I just couldn't decide, so I made up my own. I have to say it's pretty amazing. Smells fantastic and tastes even better!
		2 1/2 T chili powder
		2 T ground cumin
		1 T ground coriander
		slightly less than 1 T if using table or sea salt OR 1 T kosher salt
		1 T paprika
		1 T dark brown sugar
		1/2 T freshly ground black pepper
		1/4 tsp cayenne
		1/2 tsp mustard
		1/2 tsp garlic powder
This makes about a cup of rub. You'll have enough left over for another use. I bet it would be fantastic on chicken too, and I'm kinda wanting to try it on roast potatoes. :) Step 3: Prep and Apply Dry Rub.. <PIC>
Preheat your oven to 300 F.
Clean your ribs by running them under warm water and patting dry.
Now - find a suitable dry rubbing area. I used a sheet of aluminum foil, but you could do parchment paper or a cutting board. Anything to give you a clean surface that'll make cleanup easier.
You're going to apply 1/4 C of dry rub on each side of the ribs. (I used a 1/4 cup scoop to dump it onto the ribs so there was no cross-contamination and I could store the rest of the rub with no worries!) Really work it in with your hands until everything is covered.
Then, place it on the rack bone side down.
(Note that you can line the baking sheet with aluminum foil as well for quicker cleanup... something I chose not to do because I always end up washing it like crazy anyway. :) Step 4: Cook for One Hour.. <PIC>
Make sure you have the ribs in the middle of the oven and that the oven's properly preheated. :)
After one hour, they'll come out looking like the picture above - starting to brown, lose a bit of fat, and the cut bones will begin to show as the meat cooks and shrinks.
Turn the tray and put the ribs back in the oven. Now we're going to start checking them every 30 minutes. Step 5: Additional Cooking Time.. <PIC>
You'll cook the ribs for two more hours, turning the tray every 30 minutes. (Remember not to turn the ribs over, just change the direction of the tray!)
The last picture shows them halfway through, the other pictures are the finished product. Make sure to let them rest a little while before you cut into them... mine sat around for about 15 minutes before I did anything with them. Step 6: EAT! and Additional Recommendations.. <PIC> Get our your favorite barbeque sauce and get fancy. You can also slather it on them at the last minute and broil them a bit if you're into that. I was fine with dipping. :D
These went really well with fried squash and zucchini. Seriously delicious.
Also, while the ribs turned out excellent - super moist and flavorful to boot - I think I might drop the temperature to 275 F and cook them a little longer next time. Maybe four hours? I have a feeling they will only get better.


Introduction: Nerdy Smooching Nerds. <PIC> Who can resist a Nerd? Or is it a box of Nerds? Maybe some Very Nerdy Smooching Nerds?
I keep telling my other half that I am going to have a "Nerd" themed wedding cake topper.  Although, I guess he needs to ask me to marry him first but thats just a detail. I figured it would be a good time to start praticing making Nerds and maybe you would enjoy it too. Otherwise, they would cute Halloween decorations that actually taste good.
Things You Will Need:
Chocolate (Atleast 12 Ounces,bI used actual white chocolate but have read that almond bark or colored candy disk are better)
Corn Syrup
Nerds
Microwaveable Bowl(s)
Microwave
Bowl Scraper
Small Bowls or Lids
Plastic Bags
Wax Paper (I used a Plastic Bag Instead) Step 1: Get Your Chocolate Ready. <PIC>
	Recipe:
	12 Ounces of Chocolate
	1/4 cup of Corn Syrup
	First, the chocolate needs to be melted. I chose to melt the chocolate in the microwave instead on the oven.  Pour your chocolates in a microwaveable bowl and place in the microwave.  You want to heat the chocolate for around 2 minutes but in intervals.  First start with 30 seconds and  then try stirring.  Then Place back in the microwave for 25 seconds and then Stir.  Keep doing this till the chocolate softens.  Don't get the chocolate too hot because it will burn!  Looks can be deceiving, so the chocolate may look not melted when it actually is. I placed the chocolate in a new bowl and stirred for around 3-5 minutes to get the temperature of the chocolate to come down a little before adding the cornsyrup. Then measure and pour your corn syrup into the chocolate. Keep mixing till the chocolate becomes not as griddy. Place modeling clay in a bag and let stand for 2 hours.
	  Step 2: Forming the Nerd. <PIC> Before I get into the Nerd Forming, please note that you can make your nerds have color by adding food coloring and kneeding it into the dough.
First you want to pull off enough chocolate to make your body.  You want to roll the chocolate modeling clay like you would when making a breadstick. Although, you want one side to be thicker than the other (Cone Shape).  Then fold the smaller part of the dough over the larger to make some separation of the head and body.
To make the legs, first make two even sized balls.  Roll them out and then curve to make the leg.   Attach one to each side of the body.
To make eyes, roll out small pieces of dough and slighty flatten. Then Place on top of the Nerd's Head.
Repeat the steps to make your other Nerd.
Note: My dough got a little sticky at times, I tried two different methods that both worked.  First, I placed the dough in the freezer for 10-15 seconds to cool it off.  The other thing was to use a little bit of corn starch so the clay didn't stick to my hands. Step 3: Decorating Your Nerds. <PIC> I felt like the white Nerds needed some color.  So I added the actual candy Nerds.  I strongly recomment if you decide to do this step to pre-sort your candy.  Or if your lucky, con someone into doing it for you. Free Left Over Nerds!   To get the Nerds to attach to the Chocolate, make sure that you press them in firmly.
I added a hat and a flower to distinguish the two Nerds.  I also wanted to add a bow tie to one of them but I figured you wouldn't have been able to see it.
Turn your Nerds to face each other so that they can pucker up and smooch!
Hope you Enjoy!
By the way, you might want to make a decoy Nerd so that when you leave the kitchen neither of your smooching nerd have a missing arm, leg, or eye when you come back.


Introduction: Better Than Reese's Peanut Butter Cups. <PIC> In this instructable I will show you how to make Better than Reese's Peanut butter cups. They taste so much better than the Reese's Peanut Butter Cups. They are easy to make, and sure to impress at parties, etc. If you have any questions or comments, put them down below and I will get back to you as soon as I can. Follow the easy steps below or watch the short tutorial or do both!Ingredients -1/2 cup of peanut butter (divided into 2 halves) 1/3 cup of powdered sugar (you may wind up adding a tad bit more if it is too sticky) 1 Tbs of butter 1/4 tsp of salt 1/2 bag of chocolate chips (any kind you want) 2 chocolate bars (any kind you want) you will want to match whatever the chocolate chips are.Tools:Muffin PanPaper CupsDouble Boiler (make your own) Bowl Spoon or fork***You can use chocolate candy melts instead if you like, which you can find here. Step 1: Combine Ingredients. <PIC> First combine 1/4 cup of peanut butter, your powder sugar, butter, and salt in a bowl. mix together, until it becomes a little doughy, just manageable in your fingers without sticking. Add a little more powder sugar if you need too.  Step 2: Melt Your Chocolate. <PIC> Now we melt the chocolate. In this image, I am using the double boiler method. Essentially you take a pot put a bit of water in the bottom and heat it up so it steams. You have a bowl on top that fits on it, if the bowl is a little small use a strainer to hold it. The steam heats up the bowl and melts the chocolate nicely. Make sure to stir the chocolate.Method 2 - the microwave. You can certainly melt your chocolate in the microwave, which I do on many occasions. If you decide to do this, take a microwave safe bowl, add your chocolate, and heat it on hi with bursts of 30 seconds, then stir, then 30 seconds, then stir, then go down to 20 seconds, and lastly bursts of 10 until it is completely melted. You do not want to over cook your chocolate.  Step 3: Add Remaining Peanut Butter. <PIC> Next we add our remaining 1/4 cup of peanut butter to the chocolate and stir until it melts.  Step 4: Paper Cups. <PIC> Take some paper cups and line your muffin pan with them.  Step 5: Add Chocolate to Bottom of Cups. <PIC> Now we add a little bit of chocolate to the bottom of each of the paper cups.  Step 6: Shake Your Chocolate. <PIC> Now shake your chocolate gently so it flattens out on the bottom. Step 7: Add Peanut Butter Mixture. <PIC> Next we will make a little medallion out of some peanut butter, again if the  mixture is too sticky for this, go ahead and add a bit more powder sugar. Alternatively, you could put a ball of the peanut butter mixture in between two pieces of parchment paper and roll it out with a rolling pin. Place the peanut butter on top of the first layer of chocolate. Step 8: Like This. <PIC> Showing what it looks like with the peanut butter on top of the first layer of chocolate. Step 9: Add Chocolate to Top. <PIC> Next we add the top layer of chocolate. The neat thing about these, is they are super simple, and you can make them as big or as small as you want. :) Step 10: Add to Fridge for Cooling. <PIC> Now we give it another shake, to flatten it out, and chill in the fridge for 20 to 30 minutes. Easy as that. :) Step 11: Cost Break Down. <PIC> Here is a break down on the cost to make these. Costs will vary depending on where you live, and what kind of deals you can get on chocolate, etc.  Step 12: Video Tutorial. Click on this link to watch the video -


Introduction: How to Use White Truffle Oil. <PIC> White truffle oil is an easy and inexpensive way to glamorize a home cooked meal. Try drizzling it over salad, pasta, vegetables or fries for an easy, gourmet touch. Here are some ideas: 1. Drizzle over pasta, polenta or potatoes. 2. Mix a vinaigrette for a salad or grilled vegetables by adding white truffle oil to your vinaigrette recipe, to taste. It’s perfect on a fresh asparagus salad in the spring! 3. Make truffle fries, chips or popcorn for an addictive snack. Truffle oil fries are one of the most beloved and requested truffle oil recipes. 4. Use in a fancy appetizer, such as our Crostini with Olives, White Truffle Oil, and Warm Hirten Cheese. http://castellocheeseusa.com/recipe/crostini-with-olives-white-truffle-oil-and-warm-hirten-cheese/ Want to learn more about white truffle oil? Check out our article about the white truffle oil debate:  http://castellocheeseusa.com/what-is-white-truffle-oil/


Introduction: Taranka (Salted and Dried Fish). <PIC> TarankaSalted and Dried fish.A common snack in Ukrainian and Russian cultures, goes great with beer.Bob: Do you like taranka?Jim: What is that?Bob: Its dried salted fish.Jim: Is it any good?Bob: It's like potato chips.*******************************For this project I used:Mesh Metal Wastebasket from BedBath&Beyond Lid for 5-Gal. Pail from HomeDepot200mm Computer Fan from MicrocenterPower supply 12v 0.5A from somewhere--------1lb smelt wild caughtsalt Step 1: Prepare a Lid. <PIC> Take a lid and  put on it fan which you have it can be 80mm,120mm, 140mm or 200mm like I have from your old computer.mark the hole same diameter as your fan has.cut the hole by Hobby Knife or regular knife. I glue the piece of window screen mesh to avoid fly and insect got inside. I screwed fan to lid Step 2: Prepare Power Supply and Other Inner Staff. <PIC> Found the power supply AC/DC for 12v 0.5A somewhere in my garage.Soldered the connector and insulated.made three sticks from wire the 1 feet long each.prepared 4-5" bamboo sticks from 99c store  Step 3: Сhef Work. <PIC> Bought in local store fish, in my case I used smeltwash it, then put in any pan sprinkled with salt and put pan to refrigerator for 12-18 hours.Next day took the fish , sticks and then I make all salted fish strung on sticks.To hang out the window for one day.It is delicious, and because of blue lights on fan in night time it looks like small UFO come to visit you.))) Have Fan!


Introduction: EASY TUNA FRITTERS. <PIC> Loved cooking and creating since I was a kid so here is my first cooking tutorial for you to enjoy!These are tasty, quick and easy to make fritters. Perfect for a snack or added to a plate of salad or hot vegetables as a meal Step 1: INGREDIENTS:. <PIC> 3 fresh eggs1 tin flavored tuna - my fave is sweet chili or tomato and basil1/2 cup chopped parsley6 heaped tablespoons "My Baking Mix" (add more if needed)METHODBreak the eggs into a bowl along with the parsley, tuna and "My Baking Mix"     Lightly whisk until combined       Add more "My Baking Mix" if batter is a bit thin. You want it to be a 'drop' consistency that will not spread in the pan      Add a little fresh ground black pepper if desired for more flavorTo make a bigger batch use a larger tin of tuna and add a 1/2 cup of tinned or cooked corn kernels to the batter along with a little of the liquid Step 2: "MY BAKING MIX". <PIC> INGREDIENTS4 1/4 C plain flour 1/4 C baking powder 113g (4oz) butter - room temperature METHODCut butter into cubes.   Put all ingredients into a food processor and pulse until butter is blended.   Place in a lidded container and store in refrigerator - keeps well for up to 4 weeksN.B. Allow to come to room temperature before use or sift if cold. My Baking Mix can be used for fritters, scones, pancakes, pikelets and fruit crumbles Use 1tablespoon per 3 eggs to help set a quiche Step 3: FRYING THE FRITTERS:. <PIC> Allow your non stick pan to become hot. Add rice bran oil to cover the surface - this oil does not smoke at high heat, add flavor or taste greasy Using a tablespoon or small scoop, drop the measured mixture gently into the shimmering oil - I usually do a large tablespoon per fritter Step 4: COOK OTHER SIDE:. <PIC> Turn when bubbles start to appear on the top, don't wait too long as they will be too browned Step 5: KEEP COOKED FRITTERS WARM:. <PIC> As each batch is cooked remove from pan and lay on a paper towel to drain any excess oil  Keep in a warmed oven or drawer Step 6: SERVE:. <PIC> Make a bed of green salad to lay the fritters onto as shown in the photo and serveThese are also delicious with green beans and creamy mashed carrot & potato with a dash of herb and garlic salt and a little sweet chili sauce on the sideAs a party snack - Try making them smaller and arrange on a dinner plate with a small bowl in the center of sweet chili sauce mixed with a little mayo as a dip.


Introduction: Spicy Puffed Rice - a Gluten Free Healthy Snack. <PIC> Being living in a tropical country, its very common to expect unpredictable climate. Yes especially this year, the climate is really horrible. Hot sunny in the morning whereas in the night its pretty chill & cold. But today in the evening, despite of hot sun, suddenly started pouring heavy rain. I being chat lover, (Infact craving for chat items from last sunday since we had yummy delicious dinner in Sankaranthi Restaurant) was very tempted to eat something spicy& tangy. Added to that my MIL send me some green mangoes from her garden.I am bit tempted and thinking what recipe I can prepare in Jiffy.I called my friend and she suggested this quick chat recipe. Yes its the famous " Kaara pori". I felt very refreshed as we shared some old memories of beach chatting with our school friends. Hmm.. Its very common in Indian beaches selling Kaara pori aka Masala pori, whereas here am totally missing this pori & my friends. With all nice memories wholeheartedly, I prepared this recipe. I dedicate to all my friends who get remind of their beach chatting. Lets go for this quick recipe. Step 1: Information About the Ingredients Needed :. <PIC> Puffed rice :Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.Puffed rice is used in breakfast cereals, snack foods like puffed rice cakes, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat (snack). It is also used in temples and gurdwaras as prasad (an offering).Pori is offered to Hindu gods and goddesses in all poojas in the South Indian states of Kerala and Tamil Nadu. Pilgrims of Sabarimala often pack puffed rice in their Irumudikettu along with jaggery meant to be offered to Lord Ayyappan. Tamil saints say that Lord Ganesh loves pori, so it should be offered to him without fail. Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities. Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in the Tiruppugazh, a 15th-century anthology of Tamil religious songs, written by Tamil poet Arunagirinathar.
Pori production has been the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu.
In Telangana, as a snack typically given to children, puffed rice or bongulu is made into ball with jaggery syrup or bellam pakam. Jhal Mudhi (Puffed rice) of Baripada
Mudhi is a staple food of people of Odisha.[1] northern Odisha, especially Baripada, Mayurbhanj district is significant for the production of Mudhi, where throughout the state it is eaten in breakfast.[2] NGOs have taken forward initiatives to engage village women of northern Odisha for producing Mudhi.[3]Intellectual property rights (IPR) Cell of Orissa University of Agriculture and Technology (OUAT) has decided to bring out Geographical indication (GI)registration of Mudhi.[4]
A traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Mandakki is a staple food in many parts of Rayalaseema, North Karnataka, Odisha, West Bengal andBangladesh. Jhalmuri or Masalemandakki is a very popular preparation made from mandakki (muri).[5]
Puffed rice is referred to as mur-mure in some parts of India. In many parts of Rayalaseema, North Karnataka uggani along with Menasinakaayi Bajji (Chilli Bajjis) are popular. In Karnataka, Mandakki Usli made from mandakki is also famous. In Mithila area, "murhi" is had with "kachari"-fried potato/onion chops, fried fish or with mutton curry. "Jhal-murhi" and "Murhi-Bhuja" are also very popular snacks in this area. In Madhya Pradesh, this is referred to as Parmal and its very often eaten with Sev as a snack and also used in Bhel. (Source : Wikepedia).Chat Masala :This spice powder is a combination of corriander seeds powder, cumin powder, cloves, cinnamon & black pepper powder. My mom used to prepare this powder and keep it at fridge.So whenever we want we can use. But here I used ready made mix. I showed the picture that I used. Step 2: Ingredients :. <PIC> Puffed rice (Pori) - 1 cupPeanuts - 1/4 cup
Onion- 1/2 cup (Finely chopped)
Tomato - 1 (Finely chopped)
Garlic - 2 cloves (Crushed)
Carrot - 1/4 cup (Finely chopped)
More milagai (Buttermilk chilli) - 1
Green mango- 1/4 cup (Finely chopped)
Lemon - 1
Red chilli powder - 1/4tsp
Turmeric powder - 1/4 tsp
Chat Masala - 1/4 tsp
Curry leaves - 1 spring
Oil - 1 tbsp
salt to tasteI enclosed the picture of puffed rice for reference. For more information about puffed rice please check the following link :http://en.wikipedia.org/wiki/Puffed_rice Step 3: Method :. <PIC> In a pan, add oil followed by adding peanuts. Fry till it become crispy.(Be careful not to burn it). Keep it aside. In the same pan, add crushed garlic & curry leaves. Saute it for 2 mins. Now add more milagai, turmeric powder & red chilli powder and mix it well. Keep this masala aside. In the mean time, get ready with onions, mango, carrot & tomato. Chop them finely. In a wide bowl, mix chopped onion, mango, carrot & tomato. Add the fried masala (Mentioned above) and roasted peanuts. Mix it well. Now add puffed rice or pori and mix it gently. Add chat masala and desired salt. Finally squeeze lemon to the mixture and serve.  The amount of lemon should balance the chilli and chat masala taste. Check for salt, spicy and tangy. The perfect flavour of crushed garlic together with richness of masalas will take you to beach virtually. Enjoy spicy masala pori.
Note : Squeeze lemon only before serving. Else pori becomes gooey. The masala powders can be add more or less depends on taste.


Introduction: How to Cook Bacon in the Oven. <PIC> Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :DAnd the best part? The bacon comes out nicely cooked every time and the trays clean up easily.Read on to learn how to cook perfect bacon in the oven. P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :) Step 1: What You'll Need:. <PIC> a rimmed baking sheetparchment paperbaconan oven set to 400 FAnd that's it! Dead simple. Step 2: Lay Out the Bacon. <PIC> Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well. Step 3: Bake!. <PIC> Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.If you're doing multiple trays of bacon, switch the racks they're on halfway through.The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :) Step 4: Drain & Serve. <PIC> Once it's done, shake off the excess fat and drain on paper towels.For extra credit, strain the drippings and store them in your fridge. :D


Introduction: DIY Edible Terrarium. <PIC> This is my take on a classic terrarium. This one is EDIBLE - made from oreos and candy! If you enjoy the video, please give it a like and SUBSCRIBE to the channel to get notified whenever I post a new video! Step 1: Watch Video!.


Introduction: Green Onion & Chive Corn Fritters. <PIC> I was looking to try something new for breakfast. Sometimes you just get tired of the same old thing. Since my taste buds were craving something a little sweet and savory I decide to give corn fritters a try. Boy oh boy, these were some kind of good. The flavors took me back in time to my childhood. Back to when my parents would take my brother and I, to Chesapeake Bay Seafood House. They served the best seafood and hush puppies and these fritters were very reminiscent of those delicious hush puppies.Let’s get started so you can taste for yourself……. Step 1: Ingredients . <PIC> Ingredients3 Tablespoons avocado oil (or oil of choice)1 cup organic medium ground yellow corn meal1/2 cup organic amaranth flour  (all purpose will work also)1 Tablespoons baking powder1/4 cup unsweetened applesauce4 Tablespoons organic cane sugar1/2 teaspoon sea salt1 cup organic non-dairy milk of your choice2 teaspoon organic white distilled vinegar1/4 cup organic corn1/4 cup organic green onion1/4 cup organic green chives Step 2: Method. <PIC>  MethodPlace the dry ingredients in a bowl and whisk together.Add the vinegar to your non-dairy milk and mix.Add the oil, non-dairy milk mixture and applesauce to your dry ingredients and stir to combine.  Next, add the corn, green onion, and chives a mix to evenly distribute. Let the batter sit for 2-3 minutes so that the batter puffs up from the baking powder.Place some oil in a frying pan and heat over medium heat. Once the oil heats, spoon 1/4 cup of batter into the pan.Cook the fritters for about 3-5 minutes on each side. It’s time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.Now it's time to enjoy your labor of love. For more recipe's feel free to visit my blog and say hello!


Introduction: Magic Choco-Flan / Chocolate Cake and Flan. <PIC> Easy two layer cake, one part cake other part flan. Both pieces are baked together, they magically separate creating two delicious layers. Great way to super charge a chocolate cake out of a box. Step 1: Cooking Utensils / Ingridents . <PIC> UtensilsGlass baking pan Bundt panMixer - you could hand mixMeasuring cupAluminum foilBlender IngridentsFavorite chocolate cake box mixEggsWhole milkCondensed milkCaramelVegetable oilNone stick spray  Step 2: Mixing Ingridents. <PIC> CakeForget the instructions on the cake box. All you will need is the cake mix, 1/2 cup vegetable oil, 3 eggs and one cup water. Place all in a mixing bowl and blend with the mixer until you achieve a smooth batter.FlanTime to get out the blender. I like to use a blender because it produces a smoother texture with half the effort of a hand mixer. Place 14 oz condensed milk, 4 eggs and 1 cup on milk in the blender. Blend for about a minute, the batter should be runny, slightly thicker than milk. Step 3: Layering . <PIC> Caramel layerSpray your bundt pan with a none stick cooking spray. Cover the bottom of the bundt pan with the caramel, I use about a quarter of the little jar of caramel in the picture. If you are a caramel lover go nuts!CakePour the cake batter in next, nothing special right on top of the caramel.FlanPour the flan mixture on to the cake batter, it will blend into the batter, don't worry. Try to pour it evenly around the bundt pan. Step 4: Baking. <PIC> Cover the top of the bundt pan with aluminum foil. Place the bundt pan in the glass baking tray. Fill the baking tray with an inch of hot water. Have the oven preheated to 350 degrees. Bake the cake for an 1hr 5min on the middle rack, or until a tooth pick comes out without goop.Remove aluminum foil and allow to cool for at least an hour. Step 5: Serving. <PIC> After cooling, place a large plate over the top of the bundt pan. Cross you fingers, place pressure on the plate and the bottom of the bunt pan and give it the old flipper'ru! You will end up with results like the picture. Place the cake in the fridge and serve cold. Step 6: Conclusion. <PIC> This is an awesome desert, very rich and creamy, way better than a plane old box mix. Let everyone think you slaved in the kitchen creating this beast of a cake. By the way, it keeps great in the fridge. Thanks for showing interest!VivianaIf you give this a try, which I hope you do, please let me know what you think/taste!


Introduction: How to Make a Frappuccino Without a Blender. <PIC> The other day I was trying to think of how I could make a frappuccino at work without a blender. I was thinking about my options and remember the Slush Mug. I've never had one before, but always wanted to try one. So, I decided to go for it and buy one to see if it would work and it did!Now, this won't magically make you a frozen frappuccino. It takes time for it to work (roughly 23 minutes to get the desired consistency), but you get great results. It's especially good because you are guaranteed to not have big chunks of ice in your drink. I think it works out pretty good especially since I want to use it at work so I won't just be there drinking it. So it can freeze while I'm sitting there working.*This cup actually contains 2 slush mugs worth of drink. Step 1: Supplies. <PIC> You are going to need your slush cup and the ingredients for your drink for this project. One option is to go with this Vanilla Frappuccino recipe.Below I'm going to give the basics of making up your own Frappuccino with whatever syrup flavors you want. All you really need is the proportions then you can try out different syrup combinations. Also, the slushie cup is only going to hold about a cup or so of liquid. So you can scale down for one serving, or make multiple servings ahead of time and use it as you need it (this is a good method as the mix will always be nice and cold and ready to go in the slush mug).Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrup (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp Caramel Syrup and 12tbsp simple syrup - use less or more if you prefer, I like things sweeter.Rough Estimate of Single Serving:3/4c of Milk + Strong coffee (I would say to just put them together in a measuring cup to get an idea of how much of each)2tbsp Caramel Syrup (or syrup of choice)1-2tbsp Simple SyrupSupplies:Freezer (duh) Slush Mug* Reusable StrawsSpoon for stirring* This is what I used, but there are other products you can consider. I looked around before I decided what product to buy. Step 2: Preparation. <PIC> To get started, you need to freeze your slush mug core. The product directions suggest you let it freeze for 6-12 hours in the coldest part of the freezer. I don't know what part is technically the coldest, but it would be best to keep it as far from the door as you can.Mix up your drink. It is good to do this ahead of time as you can then have enough for multiple drinks and they suggest you have the drink cold when you put it in the mug. By having it premixed there is no delay with mixing; you just take it out of the fridge and pour it in the mug.Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrups (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp (3/4c) Caramel Syrup and 12tbsp (3/4c) simple syrup - use less or more if you prefer, I like things sweeter. Step 3: Use Your Slush Mug. <PIC> You should stir the drink every few minutes or so. I think it's mostly important that you scrape down any frozen drink that is sticking to the inside of the cup. You want to make sure it is all staying mixed and slushie.Keep bringing the frozen mixture from the bottom of the glass to the top and let the liquid go down to the bottom as much as you can as it appears to freeze more from the bottom up.2:00 - Still all liquid5:30 - Some frozen to scrape from the side of the cup8:00 - Same13-14:00 - Started to be more slushie18:00 - Little more slushie23:00 - More slush27:00 - More slush30:00 - About as slushie as it is going to get. Pretty much all slush at this point. Step 4: Enjoy. <PIC> You can choose to drink it out of the Slush Mug or in another cup. The product suggests you take it out so you can refreeze the core right away so it will be ready for next time. I noticed that when I drank it right from the mug, it continued to keep refreezing it, so it actually never melted (or at least never melted by the time I finished it). So to play it safe, just leave it right in the mug. If you wanna be fancy, put it in another cup. Also, if you leave it in the slush mug, you'll probably have to scrap the sides from time to time since it will keep freezing. I just used my straw.


Introduction: Turkey Picnic Pies. <PIC> This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies.  Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold!  The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change!  Easy as!
This evening I made the pie and we had roast potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy!  Yummo!
It is also absolutely really yummy on a summer day with a fresh green salad! Step 1: Ingredients. <PIC> 2 sheets of thawed puff pastry (I use Pepperidge Farm)
Filling
1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots
Sauce
2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste
Makes six Texas muffin sized pies or one 9 inch pie
** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork. Step 2: Method - Filling. <PIC> Preheat oven to 425F
In a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.
Add salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.
Add the vegetables to the bowl of turkey and put to one side. Step 3: Method - Sauce/Gravy. <PIC> Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat.  Then add the flour and cook for about a minute.
Whisk in the stock and whisk until thickened (happens very fast).
Stir/Whisk in cream and heat through.
Stir/Whisk in the Dijon, thyme and salt and pepper to taste.
Pour sauce over the turkey and vegetables and mix together. Step 4: Method - Assembly of the Pie. <PIC> Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).
Roll out the pastry sheet and cut into 6 squares.
Put a square of pastry in each cup.
Fill the pastry cups with the filling mixture and fold the four corners of the pastry together.
Brush the top with an egg wash.
Cook for about 30 mins or until the top is golden and the filling is bubbling!
Let pies sit for five minutes before serving. Step 5: Serve. <PIC> Serve with winter veges or a summer salad!  Yummo!


Introduction: Easy Shepherd’s Pie Recipe. <PIC> Shepherd’s pie is a perfect family dish and super easy to make! This hearty meat pie topped with mashed potatoes is a real comfort food!Read more ...Enjoy our easy recipes!Visit our website:          www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. <PIC> 500 g (1 lb) Lamb Mince900 g (2 lb) Potatoes200 g (0.44 lb) Peas1 Large Onion500 ml (17 fl oz) Beef Stock100 g (3.5 oz) Butter2-3 Carrots4 Tablespoons Tomato Puree5 Tablespoons Worcestershire SauceSalt & Pepper to Taste120 ml -240 ml (½ cup-1 cup) MilkSunflower Oil Step 2: Directions:. <PIC> 1. In a large frying pan, heat up a few tablespoons of oil. Sauté onion & carrots for 5 minutes before adding minced meat. Break up the meat and cook for about 5 minutes. Add beef stock, tomato puree, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to low-medium and simmer for 35 mins. Taste it. Add more seasoning, if needed. Now you can turn the heat off.2. Transfer the meat mix in an oven-proof dish (and individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat to make it look fancier.3. Bake in a preheated oven at 200°C/400°F for 20 minutes or until the mash turns golden brown.4. 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: SHREDDED PORK BELLY TACOS. <PIC> Occasionally, I get a serious hankering for a street style taco. Usually, when that happens, I'll go with shredded beef or chicken, or even spicy tilapia. When I saw pork belly on sale at the local supermarket, however, I knew I wanted to try something different. Hopefully, this recipe will inspire you to try something new as well.As always, thanks for reading. Step 1: INGREDIENTS. <PIC> Pork belly is a very decadent cut of meat. It is generally used to make American style bacon. Most of the recipes I found on the internet using pork belly were of the "how to make bacon" variety.You will need:2 lbs pork belly. (Depending on where you get it will determine the size. I got mine from the grocery butcher.)1/2 Cup brown sugar2 tsp. chili powder1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp cumin1/4 tsp ground all-spice1.5 tsp sea salt-For this recipe, I procured a 4 lbs belly. However, since I didn't want to use it all for this recipe, I set aside half of it to make bacon.- Step 2: PREP. <PIC> Combine your spices in a bowl and set aside. As my belly came with skin, I chose to leave it on and make a series of diamond slashes in it to allow the spices to soak in. I placed the meat on a wire rack in a roasting pan and rubbed the spices on heavily. -I placed the remaining spice rub in a bag to use for my bacon-I placed the pan in the fridge for an hour, then heated my oven to 500 degrees Fahrenheit. Step 3: BAKE. <PIC> I placed the pan in the oven initially for 10 minutes. This allowed the spice mix to melt a little and let the fat and skin on the top crisp slightly. I removed it from the oven and reduced the heat to 220 degrees Fahrenheit.When the oven had cooled slightly, I added 1.5 Cups of water to the bottom of the pan and placed it back in the oven for 90 minutes.After 90 minutes, the internal temperature reached 160 degrees Fahrenheit. I wanted the temperature to hover around this point for as long as possible for collagen in the connective tissues to break down, so I lowered the oven to 195 degrees Fahrenheit and placed the belly back in the oven for another 90 minutes. I also added another 1.5 cups of water to the pan.Now it was time to render the fat a bit. I raised the temperature up to 350 degrees Fahrenheit and removed the rack. I wanted it to braise in it's liquid. After 30 minutes, I flipped the belly skin down and added 2 cups of water and 1 cup of cider vinegar. After that, back into the oven for another 60 minutes. Step 4: REST and SHRED. <PIC> I removed it from the oven and allow it to rest for 20 minutes. I cut off the skin and the fat cap then I shredded that sucker. I ended up with 3/4 lbs of tender, succulent shredded pork belly. Instead of wasting the skin and fat cap, I decided to make chicharones (also known as lardons) I simply fried the skin pieces in fat until they started popping like pig popcorn. These can be either eaten like they are or added to beans/soups to add flavor. Step 5: SERVE IT UP. <PIC> I heated up some corn tortillas in an iron skillet and loaded them down with the shredded pork belly, shredded cabbage and lettuce, onions, and tomatoes. With a dash of fresh lime they were delicious! I made another couple of tacos with the shredded cabbage and lettuce, Sriracha, and shredded cheese as well. They were so good I didn't even get to take pictures before they were eaten.I think the pork belly was a success. If you decide to try this for yourself, please tell me how it turned out. Have a great day!


Introduction: Paleo Pumpkin Mug Muffin. <PIC> These are a really quick and easy breakfast.  Gluten free and paleo approved! Step 1: Ingredients. 2 tbsp coconut flour1/4 tsp baking powder (or 1/4 tsp baking soda & pinch of salt)1 tsp stevia or preferred sweetener to taste1 tsp cinnamon or pumpkin pie spiceChocolate chips (optional)1 egg2 tbsp pureed pumpkin or canned pumpkin2 tbsp almond or coconut milk1tsp-1tbsp coconut oil (optional) Step 2: How to Make It. <PIC> Mix the dry ingredients in your mugAdd the wet ingredients and coconut oil if usingMix everything with a fork until well blended.  If you don't blend enough you will have chunks of scrambled egg in your muffin.Place your mug in the microwave for 2 1/2 minutesLet cool in the mug for 1 minuteUse a butter knife to loosen the muffin from the sides of the mugTurn mug upside down over your plate and slightly shake the mug to get the muffin outTop with butter if you wish


Introduction: Ham and Broccoli Quiche. <PIC>
This is one of my favorite dishes to make on a Sunday afternoon. We serve it with a garden salad or fresh fruit. I plan on taking one to my mother in law's house for Mother's day brunch this year! It is pretty simple-follow the basic quiche ratios, add ham and broccoli. I also like to add mild cheddar cheese (sharp cheddar doesn't melt as well).
Ingredients:
1 frozen pie crust shell, thawed
1 cup leftover broccoli, chopped into bite size pieces
1 cup ham, cooked and diced
5 large eggs
1/4 cup milk (I used 1%)
1/4 teaspoon mustard
1/2 teaspoon dried minced Garlic
1/2 teaspoon dried chopped onion flakes
1/4 teaspoon paprika
1/4 teaspoon parsley (optional)
1 cup shredded mild Cheddar cheese
Pre-heat oven to 375°.
Prick the bottom of the thawed crust with a fork. Bake crust for 10 minutes. Remove from oven.
Dice your ham and broccoli. Saute the ham in a small  pan. This removes the excess moisture, and will keep your quiche from becoming soggy. Sprinkle your ham in the bottom of the pie crust.
Beat the eggs and milk until slightly frothy. Mix in the mustard,garlic,onion flakes,paprika and parsley(optional). Salt and pepper to taste. [I choose to not use any salt, since there is plenty of salt in cheese.]
Pour egg mix into the baked pie crust.
Sprinkle broccoli and cheese (optional) over egg mixture.
Bake at 375° for about 30 minutes, or until quiche filling is set and top is ever so slightly browned.
HINT: tap your quiche. If it bounces back at you, its perfect!


Introduction: Rainbow Cupcakes. <PIC> In my Instructable, I will show you how to make rainbow cupcakes. Rainbow cupcakes are not as difficult as they seem, they are very simple to make. This Instructable is 5 easy steps on how to make Rainbow Cupcakes. Step 1: . <PIC> First: You gather your ingredients. The ingredients you need are: 1 package of white cake mix (regular size), 1-1/2 cups (12 ounces) of lemon lime soda, neon food coloring, 1 can (16 ounces) of vanilla frosting, and sprinkles (optional). Once you have gathered all your ingredients, you can move on to the next steps.  Step 2: . <PIC> Second: You combine the cake mix and lemon-lime soda. Beat on low speed for 30 seconds or until all the cake batter is mixed. The batter will look and feel weird, but that's how the lemon-lime soda makes it look/feel so don't worry, you're doing it right so far. :) Step 3: . <PIC> Third: Divide the batter among bowls. The amount of bowls you need depends on how much batter you have, which in this case I needed 4. After they are divided equally, add a few drops of food coloring to each bowl; stir until there is no more white cake batter and all the food coloring is evenly mixed. Step 4: . <PIC> Fourth: Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. If there is batter remaining after you have put 1 spoonful in each muffin cup, continue putting a spoonful till all the cake batter is gone or the muffin cup is two-thirds full. Step 5: . <PIC> Fifth: Once all the batter is gone and evenly divided among the muffin cups, bake them at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Let the cupcakes cool for about 10 minutes before removing them from the pan, then put them on a wire rack to cool completely. Once they are cooled, frost tops and decorate with sprinkles. The sprinkles are optional. Enjoy! :)


Introduction: The Holy Hand Grenade of Antioch Cake. <PIC> Who doesn't like the Holy Hand Grenade of Antioch1 and what better form than in a cake?  But before we get baking let us say together a reading from the Book of Armaments:
Then did he raise on high the Holy Hand Grenade of Antioch, saying, "Bless this, O Lord, that with it thou mayst blow thine enemies to tiny bits, in thy mercy." And the people did rejoice and did feast upon the lambs and toads and tree-sloths and fruit-bats and orangutans and breakfast cereals ... Now did the Lord say, "First thou pullest the Holy Pin. Then thou must count to three. Three shall be the number of the counting and the number of the counting shall be three. Four shalt thou not count, neither shalt thou count two, excepting that thou then proceedeth to three. Five is right out. Once the number three, being the number of the counting, be reached, then lobbest thou the Holy Hand Grenade in the direction of thine foe, who, being naughty in my sight, shall snuff it."
Right then, let's make a Holy Hand Grenade of Antioch Cake!1 You know, from Monty Python and the Holy Grail. Step 1: Supplies and Ingredients. You're going to need the following supplies:
Half Sheet Pan  (I used this one )
Ball Pan (I used this one )
Cross Candy Mold (I used this one )
Rolling Pin to rolll the fondant with
Enough cake batter for the above pans.  I used mixes and used four boxes of Duncan Hines Yellow Cake mix made according to the box except for using only tablespoon of oil per mix (it makes the cakes better suited for stacking).
Three batches of Rice Krispies Treats  (recipe here )
Two batches of Marshmallow Fondant (recipe here )  or an equal amount of store bought fondant.
Four Batches of your favorite buttercream recipe.  (I used this one )
Small amount of Royal Icing
Candy Melts & Yellow & Red Candy Coloring
Brown Paste Food Coloring
Red Paste Food Coloring
Gold Luster Dust
Sugar Pearls
Vodka
Small Paint Brush (that's never been used for painting)
Cake Board
You should be able to get everything you need between your local grocery and craft store. Step 2: Covering the Cake Board. <PIC> I used a 13 x 18 inch piece of plywood for my cake board.  Cover it with heavy duty foil first.  Now roll out some of that fondant into a large enough piece to cover the board.  I used about half a batch of marshmallow fondant.  I also got fancy and marbled some brown into it first, but as it turned out did not need to.  Trim the fondant to fit the board with a pizza cutter or other sharp instrument. Step 3: Woodgraining the Board. <PIC>
This is waaay easier than it looks.  Thin some brown food coloring with vodka or as I did, with lemon extract (it's 85% alcohol).  We'll use the same technique on the sides of the box. Step 4: Make Your Cakes. <PIC> Make your sheet cake and ball cakes using your favorite recipe or use 4 boxed cake mixes like I did. The sheet cake used three and the ball cake used most of one (there was a little batter left over).  Let them cool completely, then wrap in plastic wrap and put them in the refrigerator until they're nice and firm.  I left them in overnight. Step 5: Make the Box Pt. 1. <PIC> We need a suitable presentation box for our Holy Hand Grenade, so here we go.  Level the sheet cake and then cut it in half.  Trim both halves to the size you want for your box bearing in mind that we're building a wall with the Rice Krispie treats around the cake and that will add to the overall dimensions.  Cover the bottom half with some of that buttercream frosting you've prepared, stack the other half on top and frost it as well.  Step 6: Make the Box Pt. 2. <PIC>
Now it's time for some fun with Rice Krispies treats.  Cut up your treats and build a wall surrounding your cake.  (You'll see from the pictures that I jumped the gun and added the red fondant to the top of the cake already but it should be done later)  If I do this again, I would cut them into smaller bricks and stick them together with royal icing for added strength.  Build a Krispies wall all the way around the cake. Step 7: Woodgrain the Box. <PIC>
Just like with the board we'll cover the Krispies with fondant, put a thin coat of buttercream on the Krispies to help the fondant stick.  Get out your brown food coloring and alcohol again and paint the fondant as you did with the board.  (This is why I should have waited on the red fondant, it got sprayed with some of the brown food coloring). Step 8: Cover the Inside of the Box. <PIC>
Now is when you should roll out a piece of red fondant large enough to cover the inside of the box.  The Holy Hand Grenade needs a comfortable bed doesn't it? Step 9: Prepare the Holy Hand Grenade. <PIC> Take one half of your ball cake and level the bottom so that it will have a nice flat surface to rest on.  Place it on top of the cake and use it as a template to cut a hole in the red fondant.  Save that red fondant piece to use to cut a piece of cardboard from a cake round, we'll use the cardboard later as a base for the Holy Hand Grenade to rest. Step 10: Cover the Holy Hand Grenade. <PIC>
Roll out a piece of gold colored fondant (tint with 10 drops of yellow to 1 drop of red) and cover the ball cake.  It may bunch up a little at the bottom, that's OK because we're going to cover that up later.  Now get out your alcohol again and some gold luster dust.  Mix a tiny bit of alcohol with some luster dust and paint your Holy Hand Grenade a lovely shade of gold.  You may have noticed that the Holy Hand Grenade looks a little lumpy, that's OK too, the original looked suspiciously like it was made from a coconut. Step 11: Decorate the Holy Hand Grenade. <PIC> Roll out  some white fondant.  Cut strips to decorate the Holy Hand Grenade as shown.  You can cut it with a pizza cutter or a fondant cutter that gives you a ruffled edge.  You may need to wet the back of the fondant for it to stick be careful though, a little water goes a long way.  Now cut a small circle to cover the joints at the top of the Holy Hand Grenade.  For an extra flourish attach sugar pearls to the white ribbon with royal icing. Step 12: Make the Holy Pin. <PIC>
Every hand grenade needs a pin.  Get out your cross candy mold and candy melts. I used yellow melts and added one drop of red.  Melt the candy melts and fill your molds.  We're making two crosses that we will stick to each other.  After they have set, remove from the molds and whittle out a small trench at the bottom of each cross so that a lollipop stick or skewer or whatever you are going to use to stick it in the cake can fit into.  Use a little melted candy as glue and you have your Holy firing pin.  Now, get out your alcohol and gold luster dust again and paint your cross gold.  We are now ready to arm the Holy Hand Grenade. Step 13: Assemble the Holy Hand Grenade. <PIC>
Now is the time to assemble your weapon of mass cake destruction.  Spread a small amount of buttercream on the board we fitted into the red fondant earlier.  Carefully place the Holy Hand Grenade on the board and make sure it is level.  If not use buttercream to level it out.  Carefully slide two bamboo skewers at an angle through the top of the Holy Hand Grenade and into the cakes beneath.  Now, it is the moment we have all been waiting for, time to arm the Holy Hand Grenade.  Very carefully (we don't want premature detonation) insert the Holy Pin into the Holy Hand Grenade. Step 14: Make a Nest for the Holy Hand Grenade. <PIC>
I did this in the wrong order too, learn from my mistake and add this after you've placed the Holy Hand Grenade in its box.  Roll out some of your remaining white fondant and form into two drapes that we'll place to the left and right of the Holy Hand Grenade.  Attach them with a little bit of water.  Doesn't that look comfortable? Step 15: Deploy the Holy Hand Grenade of Antioch. <PIC>
Now is the time to deploy the Holy Hand Grenade of Antioch against the Killer Rabbit of Caerbannog or other suitable foe. Good luck!


Introduction: Banana Bread (With Greek Yoghurt). <PIC> Banana bread is a great and healthier treat to share with your loved ones and i have added extra protein and less fat by using 0% fat free greek yoghurt instead of sour cream. This recipe is very simple and is great if you have old bananas that you do not want to throw out. The more brown and soft the better flavour you get!! Step 1: Ingredients. <PIC> 1 3/4 cup Plain Flour1 Tsp Baking powder1 Tsp Bi-carbonate soda1/2 Tsp salt1/2 cup thick greek yoghurt (I use Chobani's 0%fat free greek yoghurt)1 cup mashed bananas from brown bananas (the more brown/ old the better the flavour)2 Eggs (room temperature)1 1/2 Tsp vanilla bean paste1 Cup sugar (I do 1/2 cup brown and 1/2 cup white caster sugar)112g butter room temperature Step 2: Equipment. <PIC> 1 Loaf baking tinbaking paper (and a form of grease to make it stick to the pan)electric beatersspatula/scraper, mixing bowlsoven Step 3: Make the Batter. <PIC> First cream the butter and sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating between each addition (this ensures even distribution of the eggs). Then add the vanilla, mashed banana and yoghurt and beat. The mixture will be very liquidy at this point. Step 4: Add Dry Ingredients. <PIC> Next in a separate bowl whish in the baking powder and bi carb soda to the plain flour and make sure t is mixed evenly. Then add this to the liquid mixture in batches until it is all added and combined.Then in your loaf tin, lined wth baking paper pour in the banana bread mixture and spread the mixture evenly in the pan.Place into a preheated oven of 170 Degrees Celcius for about 1 hour (maybe check it at 50 minutes, it depends on your oven) Step 5: SERVE!!. <PIC> After the banana bread has finished cooking allow it to cool for about 10-15 minutes then remove it and place it on a wire cooling rack to cool completely (Or eat it straight away when it is still warm THIS IS THE BEST!!)Other options is to place it in the toaster or oven before serving.