Introduction: Coconut Kofta Curry. <PIC> I am going to introduce a secret and special dish , a combination of Indian and Mediterranean Cuisine called  coconut Koftas ( Savoury balls) curry made with raw coconut , cooked in mild(not very hot like other Asian curries) and sweet aromatic curry made with coconut milk as a main ingredient and other spices.It can be made under 45 minutes and its taste lasts forever.......Don't forget to add this recipe to your favorites :-DWhat you need:Raw coconut Oil Corn Flour Finely chopped Onion Chopped Garlic Chopped Green Chilies Chopped Ginger Chopped Tomatoes Curry Leaves Cumin Seeds Coriander Seed powder Turmeric  A pinch of Nutmeg Powder Star Anise for the royal taste :-D Cinnamon Powder  Black Pepper Powder Green Cardamom crushed Salt to taste  Step 1: Here We Go...... <PIC> How to make coconut milk----->Break the coconut.  Remove the outer shell, take care not to cut your fingers since the outer shell of coconut is very hard and acts like a sharp tool when broken. Wash the raw coconut pieces with clean water and cut into the smaller pieces. Grind the small pieces in a mixer jar, add some cow milk, if required for proper grinding. Put the grounded coconut in a cloth and twist and separate the coconut milk  and the coconut fibers.Keep them separately. Now we got the coconut milk and ground coconut powder (fibers). Step 2: STEP-2:Making Koftas. <PIC> How to make KOFTAS---------->Take grounded coconut powder (fibers),  Add a pinch of salt. Add a little black pepper powder. Add a small quantity of corn flour to coconut powder.  Make small balls or oval shaped Koftas and keep them aside. Heat the cooking oil in a deep pan for frying. Take proper precautions before doing heat cooking, wear your apron etc. Heat the oil and put the Koftas slowly and one by one in hot oil carefully to avoid oil spillage.It may take 2-3 step to fry all the Koftas, depends upon the number of koftas. Fry the Koftas till they are turned golden brown evenly. Remove fried koftas from the oil and keep on a tissue paper to absorb excess oil.Tip :Add cornflour slowly to achieve the consistency of  the powder, so that balls are made easily.It is very easy to make, difficult to explain :-p  Step 3: Step 3:Making of Curry. <PIC> Preparation of Coconut milk Curry-------Heat a little oil in pan or Kadhai.Add cumin seed,Add curry leavesAdd ginger, garlic and green chillies,Add onion and cook until soft,Add other spices like turmeric powder,coriander powder, crushed cardamom,cinnamon, cloves, pepper, garam masala and cook for about 10 minutes to turn it golden brownAdd tomato and cook till done.Add salt to tasteAdd coconut milk slowly and stirring togetherBoil it and the curry is ready Step 4: FINAL ATTACK. <PIC> FINAL PREPARATION OF COCONUT KOFTAS IN COCONUT MILK CURRY-------->In the cooked curry now add prepared and fried KoftasWait till boil and the mild ,little sweet and aromatic Kofta curry is readyGarnish with tomato flower and fresh curry leave,Serve hot in a bowl, eat with rice, chapati (Indian bread) or Naan.


Introduction: How to Make a White Chocolate Caramel Bundt Cake. <PIC> Are you tired of making the same old desserts? Do you want to make something new that people will be talking about for years? You have come to the right spot. I am going to take you step by step through the process of making your next amazing dessert. I am not in anyway a professional baker, but I do like to bake and come up with new desserts for my family to enjoy! This is actually the first Bundt cake I have ever made in my life. I was very nervous and wondered the whole time - Is this going to turn out right? Are you ready to try this taste bud tingling dessert? Let's get started! Step 1: Preperation. Whenever I start out making something new I read the instructions and make a list of all the items I may need to complete the job. This recipe is fairly simple and the only extra "tools" you would need is a Bundt pan and oven. You can find quality Bundt pans at www.nordicware.com . After reading how I make this sinfully good cake, I encourage you to make this recipe your own and tweak it with your own personal touch. The possibilities are endless and the flavor combinations are yours for the taking.  Step 2: Ingredients. <PIC> You will need the following items:Cake:1 box Vanilla Cake Mix1 box caramel pudding14 oz sour cream1/3 cup vegetable oil1/2 cup water1 1/2 cup white chocolate chips3 eggs Step 3: Optional Topping. Ingredients:Topping:1 bag of Kraft caramels 1 tablespoon milk1/2 cup white chocolate chipsThis topping is not required because the cake is so moist and rich, but if you can't get enough try using this simple caramel sauce. Step 4: Instructions. <PIC> Preheat your oven to 350 degrees.While your oven is heating up you are going to want to grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction like the one found on thebearfootbaker.comIn a large bowl, combine all the cake ingredients except for the white chocolate chips. Give it a stir with a spoon then grab your mixer and mix on low speed for 30 seconds. Turn the speed up to medium and mix for another minute, or until the mixture is smooth. Stir in the white chocolate chips. Pour the mixture into your greased Bundt pan. Step 5: . <PIC> Put the filled Bundt pan in the oven and bake for around 50-55 minutes. You can test the middle of the cake with a toothpick. If the toothpick comes out clean your cake is set, if it is not clean then it needs to bake a little longer. When the cake is set pull it out of the oven and let is sit for 15 minutes. Grab a cake plate and place it over the Bundt pan. Flip it over and your cake will now be right side up on the plate.  Step 6: Icing. <PIC> While the cake is cooling you want to make the icing.Grab a saucepan and put it on the stove. Turn the stove on medium heat to heat the pan up a little bit. When the pan is warm add the unwrapped caramels and a tablespoon of milk. Stir constantly until all the caramels are melted. You want to keep stirring because the sauce will burn easily. You can add more milk to get it the consistency you desire. Next you are going to pour the caramel sauce over the Bundt cake.  Step 7: Finishing Touch. <PIC> The last step is adding the white chocolate chips. You can add them right after you pour the caramel sauce on the cake and the chips will melt slightly. If you want them to hold their shape more then just wait a couple minutes until the sauce cools down but before it hardens.*********WARNING!!!!! This is an amazing taste bud pleaser. If you have no self control than make sure there are people around to share this White Chocolate Caramel Cake. ****All Photographs courtesy of Carrie ***** Step 8: Feedback Is Always Welcome. If you enjoyed this instructable, please provide feedback. I will be creating more in the near future.


Introduction: Rum & Dates Pie = Pi. <PIC> IT'S Pi DAY!   And Pi = Pie
A pie is cooked in a pie dish. The dish is of  circular shape which means it has a circumference and a diameter. Since  Pi is defined as  the circumference of a circle over its diameter  with the numerical value 3.1415....     then,    3.14159....  = l¯l  =  c/ d  = Pie
For most practical uses, Pi  is assumed to be 3.142.
With this in mind, these numbers are used for the ingredients' amounts used for this Pi (pie) . Also, there are only 3 preparation steps, this is so to emphasize the three prior to the decimal point. The 1 to 9 sub-steps in each step are to represent the numbers after the decimal point and thus get Pi all the way through.
Pi = Pie Step 1: Ingredients. <PIC> 3 1/3 cups of flour
1 1/4 cups of unsalted butter
1/4 cup sugar
1 egg jolk
4 tablespoons of cold water
unsalted butter (for buttering dish)
1 cup chopped dates
1/4 cup chopped preserved ginger
2 tablespoons of rum l¯l = 3.1412 Step 2: Preparing the Pi Dough. <PIC> 1. Preheat oven to 4000 F.
2. Sift flour into a bowl.
3. Cut 1 cup of the butter into pieces and rub it into the flour until the mixture resembles bread crumbs.
4. Stir in 2 teaspoon of sugar.
5. Blend the egg yolk and the water together and pour into the flour, mixing quickly to form a firm dough.
6. Turn the dough onto a floured board and knead until smooth.
7. Split the dough in half and roll out both pieces to a thickness of 1/4 inch.
8. Line a buttered pie dish with one of the rolled out dough pieces.
9. Trim the edges of the dough. Tip: Alternatively, frozen pie crust could be used for this recipe. This will save time and effort, specially if you're not much of a baker or don't have lots of time in your hands.Pi= 3.1415926535 8979323846 2643383279 ... Step 3: Pi Filing & Completion. <PIC> 1. Spread the chopped dates over the bottom of the Pi dough.
2. Arranged the preserved ginger in the Pi shape symbol in the center of the Pi.
3. Soften the remaining butter in the microwave for 15 seconds.
4. Add the sugar and rum.
5. Sread the butter mixture over the Pi filling.
6. Cover with the remaining rolled out dough.
7. Bake for 15 minutes at 4000 F.
8. Reduce the heat to 3500 F and bake for 30 more minutes.
9. Dacorate Pi by cutting dates to form symbols, letters and numbers.Tip: The ginger is not over powering but if you're not a fan of ginger try using dried pineapple.LET'S EAT Pi ! ! ! !


Introduction: Kidney Bean Flatbread. <PIC> Kidney Bean Flatbread is known as Rajma Paratha in India. Kidney Beans is highly nutritious as it a great source of protein. Vegetarians eat this a lot to compensate for the protein from meat. Hence it is extremely healthy for growing kids.My daughter likes flatbread s so I thought of mixing Kidney Bean Puree along with wheat flour with an attempt to make it more nutritious. Its very simple and quick recipe. You could make extra and store the dough in refrigerator for later use. Please do try it and let me know how it went with your kid :-) Step 1: Ingredients. <PIC> Boiled and Pureed Kidney Bean - 1 CupWheat Flour - 2 CupsSesame Oil - 2 tsp Carom Seed - 1 tsp ( Kidney Bean is very gassy so Carom Seed helps prevents gas) Salt - to taste Water - 2tbsp Step 2: Preparation Steps. <PIC> Soak kidney beans in water over nightPressure cook for about 20mins or until its fully cooked.Puree it in a blender to a fine paste.Mix wheat flour, kidney bean puree, salt, oil. carom seeds and water and knead well until it forms a ball.Ensure you add water very little at a time and knead.Let the dough rest for atleast 30mins.Take a small ball of dough, dip it in flour and roll it to about 4 inches in diameter.Apply 1/2 tsp oilFold it so it forms a triangle.Roll it again with a rolling pin but this time to about 1/4 inch thickness and as round as possible.Heat a pan.Cook the flatbread on both sides and apply oil/butter generously on both sides.Cut it into slices and serve.I serve this with cheese and my daughter loves it.Enjoy!


Introduction: Mc Donalds Soupe or Dessert Cup. <PIC> Hello everybodyI am a student at Howest University College West-Flanders and for te course creativity, we had to make something special of corrugated cardboard.Give a bock a new function.Well, in holland we like soupe, a lot of soupe so every time when I go to the Mc Donalds I was wondering why they didn't serve any soupe.So for this project I made a soupe/Ice-cream cup that isolates the heat or cold. So you can enjoy it for a longer time without even burning or freezing your hands.I hope you will enjoy because I enjoyed it to.Cyriel van der Meer (second year Industrial Product Design) Step 1: What Do You Need. <PIC> What do you need:- Mc Donalds burgerbox- Plastic cup of Tesco Coleslaw (or another plastic cup that fits in the burgerbox)- toilet paper ( isolator = keep the cold inside or when you are drinking soupe the warmed inside)- plastic spoon- Ice-cream for in the Mc Donalds cup- a snife- a lat-a pen Step 2: Where to Cut. <PIC> The Mc. Donalds cup is on top 120 at 110mm The Tesco Coleslaw cup is 90 at 90mm (make sure you have an edge where the cup can lay on)So what you need to do is to get the distances symmetric, so you do:120 - 90 = 3030/2 = 15mm form the edge of the Mc Donalds cup to the edge of the Coleslaw cup. (width)110 - 90 = 2020/2 = 10mm from the edge of the McDonalds cup to the edge of the Coleslaw cup. (length)See picture for more information (you see the line of the measurement).Than when you have you measurement, you can cut it out with a snife.See also in the pictures that the plastic cup fits perfectly after cutting. Step 3: Put the Isolation in It. <PIC> What you have to do for the getting your isolation is to put toilet paper in the Mc Donalds box. That is the cheapest way to do and a very good result.After that put some Icecream in itorsome soupeso you can enjoy your drink/ice for a very long time.Thanks for watching.


Introduction: Marshmallow Meringue . <PIC> Hello everybody!In this intructable we will explain how to make our own recipe: the Marshmallow Chickpea Meringue.Have fun!Meike and EliseWhat you will need:powdered sugarchickpeas watermarshmallows chocolatebatter spraya mixeroven Step 1: Step 1: the Meringue Mixture. <PIC> For the mixture for the meringue part of this recipe you need the chickpea water and the powdered sugar. First sieve and separate the chickpeas from the water. Pour the water in the mixer and slowly add the powdered sugar while mixing. you can decide for yourself how sweet you would like the mixture to be. Stop mixing when the mixture is very light and airy and when the mixture is sweet enough. Step 2: Step 2: Meringues. <PIC> Divide the mixture over the baking sheet with the batter spray. Put them in the oven for 60 min on a 100 degrees in a preheated oven. ? Step 3: Step 3: Marshmallows. <PIC> When you take the meringues out of the break the bottom part away so you have a kind of bowl. If they turned out right there should be an air space in the middle. Cut your marshmallow and place them in the merengue bowl.? Step 4: Step 4: Chocolate. <PIC> Melt your milk, dark or white chocolate in a pan and pour them over your Marshmallow Meringues. (this part is optional!)Bon Appetit!


Introduction: Habanero Guacamole. <PIC>
          In this small, and i mean small isntructable, i will try to teach you how i make this lovely and hot True MEXICAN Guacamole.
Ingredients for 2-3 people eating tacos or any other thing are as follow:
Soy Sauce 1 Spoon
Onion, 1/2 1/4 or 1/3 depending on tomato size.
Tomato 1 complete.
Complete avocado or 1 1/2 if you want,
4 lemons.
Salt about 1/4 1/3 of of spoon or to taste.
1 habanero or 2 if you want more burnt mouth feeling.
Remember the tomato be ripe, a live red, no yellow green spots, feel a bit hard and not to tender.
The onion must be a pearly white
For the best taste the lemons must show a strong green with a bit of yellow about a 1/4 of it for more taste and juice on the inside.
the Avocado you can get a black one with green spots (not mature enogugh) just get it on a newspaper (roll it inside) to make it ripe.
and the habanero.
the best size for this small is the about an inche and a half and must be a shiny orange goingg to red like a grapefruit sort of to be real tasty and fiery.
Ok, now 		squeeze the lemons onto a\the bowl
		chop the habanero really small, and depending on how hot you may want it add or remove the seeds, and toss it in the lemon juice, this will make the lemon get the taste and work as an infusion
		chop the onion really small also, this will help to taste the onion and not having 1 cm or 1 inch onion bites which will ruin the flavor, also toss it on the lemon with the habanero and mix it by shaking the bowl a nit, dont use a spoon, using a spoon will "torear" bull the habanero making it hotter and with less taste, the lemon will also "cook" the onion and habanero making them tender and tastier
		leave them for 5-15 min depending on your hurry, after this time add a tablespoon (i dont know if its, this one, the spoon you use for soup)
		chop your tomato on a nice size we dont want it to be too small nor too big, keep it at around 1cm which i believe its the size i normally do and add it up, along with around 1 teaspoon of salt or i believe 1 quart of a tablespoon or a bit more depending on taste.
		the avocado cut in half, with a karate chop using a knife take out the bone, and you may smash it on another bowl or not, since i dont like washing the dishes i did it on the same bowl.
		mix it up and you are done.
For a final tip, something i missed on the photos which i now notice.
Slice up a complete onion and get it on a container with lid, squeeze lemons on it, shake and use in an hour or more, this is an awsome side dish for tacos ;)


Introduction: Chocolate Chip Whoopie Pies. <PIC> I've spent the majority of my life in New England and we claim the title of home of the whoopie pie (or gobs as they're known elsewhere). While their true origins may not be 100% clear, as a New Englander there are a few things I hold true when it comes to whoopie pies:1. Real whoopie pie filling is not frosting. If I want a mouthful of cake frosting, I'll eat a cake. 2. Real whoopie pie filling is made with marshmallow Fluff and vegetable shortening. It may sound a little gross to use shortening, but it creates the fluffiest filling. 3. Whoopie pie shells are not cake. They're cake-like, for sure, but they are not cake and trying to use boxed cake for shells will not work out the way you hope. I speak from experience :) Whoopie pie shell batter is a bit thicker and fluffier.  Step 1: BoM. <PIC> Shells3-3 1/2 cups cake flour1 1/2 cups sugar (you can add an extra 1/2 cup of sugar if you want a sweeter shell)1/2 cup butter1/2-3/4 cup vegetable shortening2 tsp baking soda2 tsp salt2 eggs2-3 tsp vanilla extract1 cup milk + 1 tbs vinegar (may look like it's curdling, it's fine...but maybe do this last)Mini chocolate chipsFilling3-4 cups of powdered sugar1-1 1/2 cups of vegetable shortening6-10 tbs milk1 small jar of marshmallow fluff4 tbs vanilla extractmini chocolate chips (optional)Additional extracts for different flavors can be added, maple, cocoa powder, etc. are great additions.  Step 2: Filling. <PIC> If you don't have a stand mixer, you can do make the filling at any point. You want the filling to mix for 20-30 minutes, or longer if you can, the goal is fluffiness. Add the fluff, shortening, vanilla extract, milk, powdered sugar, and flour to a bowl and mix for as long as you can. Stop and taste test every so often and make adjustments as needed.  Step 3: Mix. <PIC> Preheat oven to 350.Mix the dry ingredients in one bowl and the wet (not the milk + vinegar) in another, then slowly add the dry ingredients to the wet while mixing. Alternate adding dry ingredients and milk until everything is well combined. Stir in chocolate chips.  Step 4: Bake. <PIC> I used an ice cream scoop to scoop out smallish balls and placed the shells 2-3 inches apart. Cook them for about 10 minutes and then remove to a wire rack to cool.Try to resist the urge to leave the shells in the oven for a few more minutes.  Step 5: Fill. <PIC> When your shells are completely cool you can start layering them with filling and sandwich them together. For an added touch you can roll the whoopie pies in chocolate chips, nuts, etc.  Step 6: Enjoy. <PIC> Your whoopie pies will keep in the fridge for a few days or the freezer for a few weeks (I love "frozen" whoopie pies). You'll want to wrap each pie individually in plastic wrap for best results.


Introduction: Green Tomato Sauce. <PIC> Every year I can't wait to make homemade sauce with the tomatoes from the garden.....and I hate waiting so  For years I've been making green tomato sauce!  Step 1: Green Tomatoes. <PIC> 1. collect 15 to 20  green tomatoes.2. wash the tomatoes and remive the stems3. chop the tomatoes  Step 2: Adding the Ingredients. <PIC> 1. set out pot and sieve on stove. 2. chop one small onion and garlic3. chop green tomatoes 4. add everything to a pot with 2 cups of water. 5. add seasoning to taste.... I add Basel,  oregano, salt, pepper, sugar and Italian seasoning.6. simmer in pot for 5 to 10 minutes.   Step 3: Tomato Paste. <PIC> 1. Add  2 cans of tomatoe paste.2. mix until tomato paste is blended in.3. bring mixture to a boil.  Step 4: Sieve. <PIC> 1. boiled tomatoes for 10 to 15 minutes and  remove from heat.2. Set the sieve over  the pot3.  scoop tomatoes into several and press until no more juice runs out. 4. empty sieve and repeat until pot of tomatoes are gone. 5. cover and let simmmer Step 5: Sauce!. <PIC> At this point I add homemade meatballs and let the sauce simmer the rest of the afternoon! Easy and delicious!


Introduction: Gluten Free Apple Cheese Cake. <PIC> I love fall because I love apples and certain other things that go with apples like cinnamon and caramel.  Recently I came across several recipes that were variations on a theme.  The theme was apples and cheese cake.  One of these recipes can be found here:  http://deliciouslysprinkled.com/cinnamon-apple-cheesecake-bars/.   Since I am gluten free and I don’t want to feel obligated to eat a whole 9”x13” pan of this wonderful stuff, I have made several different changes to this recipe and it turned out great.  Here is how I made Gluten Free Apple Cheese Cake. Step 1: . <PIC> Ingredients:1 cup gluten free flour(use your favorite, I used Namaste Perfect Flour Blend, or you can use regular flour if you want)¼ cup chopped nuts (I used pecans)¼ cup softened butter¼ cup brown sugar – packed8 oz softened cream cheese1 lg egg room temperature¼ cup white sugar½ tsp vanilla 2 apples½ tsp cinnamon powder¼ tsp apple pie spice ½ cup GF flour (same as above)½ cup quick oats¼ cup brown sugar – packed Ingredients:1 cup gluten free¼ cup butterNonstick cooking sprayButtermilk syrup or caramel syrup Step 2: . <PIC> Supplies:BowlsMeasuring cupsMeasuring spoonsHand mixer8”x8” baking pan/dishChef’s knifeApple peeler Pastry blender (or use 2 forks)Rubber scraper Step 3: . <PIC> Preheat your oven to 350°F.  In a bowl put the 1 cup flour,  Step 4: . <PIC> chopped nuts,  Step 5: . <PIC> brown sugar  Step 6: . <PIC> and butter.   Step 7: . <PIC> Use the pastry blender (or 2 forks) and mix them all together until it looks like a meal. Step 8: . <PIC> Spray the baking dish and dump the nut mixture into the dish.  Use very clean hand to pat the mixture down in the bottom of the pan.  Place in the preheated oven and bake for 15 minutes. Step 9: . <PIC> While the crust is baking, put the cream cheese into a bowl, beat it with the hand mixer until smooth.   Step 10: . <PIC> Add the egg and beat it in until smooth.   Step 11: . <PIC> Add the sugar and the vanilla  Step 12: . <PIC> and beat it until smooth.  Use the rubber scraper to scrape down the sides and make sure everything is well blended.  Set aside. Step 13: . <PIC> In a bowl mix the ½ cup of flour,  Step 14: . <PIC> brown sugar, Step 15: . <PIC> quick oats and butter using the pastry blender,  Step 16: . <PIC> until it looks a lot like the first flour mixture.  Set aside. Step 17: . <PIC> Peel, core and cut the apples into small pieces and place in a bowl.   Step 18: . <PIC> Add the cinnamon and pie spice to the apple and mix so that each piece of apple is covered with spice. Set aside. Step 19: . <PIC> Once the crust is out of the oven and cooled a little, use the rubber scraper to put the cream cheese mixture on the still warm crust, smooth it out.   Step 20: . <PIC> Spread the apples on top of the cream cheese mixture.   Step 21: . <PIC> Sprinkle the last flour mixture on top of the apples.  Place it all back in the oven for 30 minutes. Step 22: . <PIC> This is buttermilk syrup, you can find the recipe here:  http://allrecipes.com/Recipe/Buttermilk-Syrup/.  I keep this in my refrigerator, so that I can dip apple slices in it.   Step 23: . <PIC> When I pulled the apple cheesecake out of the oven, Step 24: . <PIC> I poured some of the syrup on top.  The syrup soaked in adding a wonderful almost caramel flavor to it, or you can use caramel syrup over the top, or leave it plain.  Have the Apple cheese cake sit on a cooling rack until it is cold.    Step 25: . <PIC> Cut and serve then...Enjoy!


Introduction: French Lemonade. <PIC> ''French Lemonade'' is a healthy , and easy to make energy drink.To make it  , you only need four ingredients.so lets get started and make some lemonade! Step 1: .  Step 2: Gather Your Ingredients. <PIC> To make French Lemonade , you only need four easy ingredients. You will need-                                                                                honey                                                                                water                                                                                a lemon                                                                                Perrier water Step 3: Mix It!. <PIC> Now you will mix about 4 tablespoons of honey and about 3/4 cups of water in any container. Then, you will shake it together so until It looks like the picture shown above. Step 4: Lemons!. <PIC> Now, its time to pour the mixture into a drinking glass. Then , squeeze as much lemon juice as you can into your  half finished glass of French Lemonade. Step 5: Perrier!. <PIC> Last but not least, we add the Perrier water into the glass until it will overflow. ENJOY! Step 6: .  Step 7: .


Introduction: How to Cook Cumin Rice (jeera Rice). <PIC> INGREDIENTS 1 cup Long Grain Basmati Rice 3 cups Water SaltTempering Cumin Seeds- 2 Tablespoons Half cup Green Peas 4 tablespoons Pure DesiGhee or Clarified ButterGarnishing Green Chillies (optional) Cilantro Curry Leaves 1. STEP 1- COOKING THE RICE Take 1 cup of long grain basmati Rice to that add 3 cups of water and Add salt as desired. Rice will be cooked in around 25-30 minutes. Keep Aside, make sure not to add more than 3 cups water otherwise the Rice will be soft in consistency. Even if the rice is  slightly hard/uncooked that is perfectly fine at this stage because it will be tempered at a later stage 2. STEP 2 Tempering also known as Tadka/Tarka in Hindi - Add 4 Tablespoons Desi Ghee/ Clarified Butter and heat in a Wok/ large pan. To that add Jeera(Cumin Seeds) and Curry Leaves Scientific name: Murraya koenigii, then add the Green peas Fry for about 2 minutes then add the Rice and Stir Fry for about 2 minutes. Tip- avoid a PURE  STAINLESS STEEL pan 3. Garnish Garnish with Coriander leaves/cilantro and/or Green Chillies. Bon Appetit!


Introduction: RECIPE | SPAGHETTI AGLIO E OLIO. <PIC> In translation, this pasta is Garlic Oil Spaghetti.  It's a quick simple and beloved Italian recipe.  To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes.  There are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil.  The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes.  I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme.  The trick to making this dish successful is under boiling the pasta.  So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.In this recipe, I'm using organic Extra Virgin Olive Oil by Terra Delyssa and Delverde Spaghetti Pasta.  Both of which are quality ingredients that I use time and time again.  Delverde Pasta is made in Italy and one of their missions is: "To produce the best pure pasta from the purest water. This is the mission that we here at Delverde have pursued since the very beginning, in a setting that is close to nature and respectful of its values". Some of their packaging is also biodegradable but not all.  Another great brand of Italian pasta I recommend is DeCecco as their boxes are recyclable.  You can source Terra Delyssa Olive Oil from Costco and Delverde at most major Canadian Retailers. Also if you're looking for a Eco-friendly cutting board, I'm using one by Architec. Their cutting board (see picture below) is "Made of recycled food-grade plastic and premium flax husk blend, the Architec Poly-Flax Cutting board offers you a durable kitchen essential, and adds colour to your kitchen". My husband purchased it at Bed, Bath and Beyond. Anyway I hope you guys enjoy this pasta recipe!  It's one of my go to dishes when I'm craving a pasta but don't want to invest the time to make a heavy sauce. Enjoy! Step 1: INGREDIENTS. <PIC> SERVES 3-4 | PREP TIME 5-7 MINS | COOK TIME 10 MINS1 pack of spaghetti (450 GRAMS) 1 small handful of flat Italian parsley chopped 1/2 tsp of red chili pepper flakes 6-8 garlic cloves thinly sliced 1/3 cup of extra virgin olive oil1/2 cup of reserved hot pasta watersalt to taste Step 2: INSTRUCTIONS. <PIC> Boil your spaghetti in large pot filled with salted hot water.  To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. For instance, if the cooking time on the package says "9 minutes" subtract 2 minutes from that and you should only boil your pasta for 7 minutes total. Reserve 1/2 cup of hot pasta water.  Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic.  We want to slowly infuse the oil with the garlic.  Sweat the garlic until egdes become slightly brown.Add in chili flakes (optional) and then add in parsley or herb of your choice. Once pasta is cooked and strained, pour pasta into the skillet.  Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste. Serve immediately and garnish with some more chopped herbs. Enjoy!


Introduction: Grilled Ham and Potato. <PIC> Grilled Ham and Potato
Using outdoor grill is very fun and with very little fat, you can make everything, and it always tastes delicious . The packets themselves are so easy to put together, and the flavor of the end product really is tasty.
Ingredients:
	8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)
	2 1/2 cups cubed leftover ham
	1 medium onion, chopped
	1 medium green bell pepper, chopped
	4 teaspoons chopped fresh thyme
	3 tablespoons olive oil
	1-1/2 teaspoons ground black pepper
	2 cups shredded sharp Cheddar cheese
	1 medium tomato, seeded, chopped
	Cooking sprayDirections:
	Preheat outdoor grill. Spray two 18×24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.
	Remove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted, and grilled ham and potato is redy to serve.


Introduction: Easy M&m's Chocolate Cookies. <PIC> This is an easy recipe I have changed to make tasty m&m cookies. Original recipe http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe Step 1: Ingredients. <PIC>
          First preheat your oven to 180°C, gas mark 4.You will need:   125g butter, softened     100g light brown soft sugar     125g caster sugar     1 egg, lightly beaten     1 tsp vanilla extract     225g self-raising flour     100g m&m's  Step 2: Mixing Sugars. <PIC> Cream the butter, brown and white sugars and then once creamed together, combine in the egg and vanilla extract. Step 3: Forming the Cookie Dough. <PIC> Then sift in the flour and add the m&m's and mix together all the ingredients thoroughly by using your hands to knead into a cookie dough. Step 4: Roll Into Balls. <PIC> Roll the cookie dough into a long thick evenly sized log and slice into 16 pieces and then roll them into balls. Step 5: Bake in the Oven. <PIC> Evenly spread out the cookie dough balls onto about 3 baking trays, with greased baking paper. Bake for 8 minutes for soft cookies, so they are just setting or for 10 minutes and until golden for firmer cookies. They will spread out when cooking so space them out so you don't have one big cookie (but like thats a bad thing!) When cooked take them out of the oven and allow them to cool and set for 5 minutes on the trays then transfer them to a wire cooling rack to finish cooling. Enjoy your cookies!


Introduction: Wine and Cheese Cake. <PIC> We made this cake for the owner's of a vineyard - it is a crate of wine, with a platter of fruit and cheese.
The cake itself is the crate - the slats of the crate were made from brown fondant, rolled with dark brown swirls to resemble woodgrain. It was rolled out, cut to fit the crate, and allowed to dry. At the same time, we rolled out a white fondant tag for the side of the crate, and dark brown joints for the corners. After the slats dry, apply them to the sides of the dirty-iced cake. It may be helpful to stick it in the fridge for a bit to help it set up.
We toasted coconut flakes and topped the cake with it to resemble packing material - we also stuck some on the sides so it looked like it was coming through the slats.
The wine bottle, grapes, corkscrew, cutting board, cheese, crackers, and olives were all hand-sculpted from fondant (we make our own fondant out of marshmallows, and color it with food gel coloring). For the two-colored objects (the cheese wheels and apples), we shaped the inside color, then wrapped a second color around the first.
This cake was relatively simple - it just takes time to sculpt all of the elements until you're happy with them. All of the lettering was hand done, and the recipients loved it!


Introduction: Chilli Non Carne - Meat Free Chilli. <PIC> Every January I try to stick to a weight loss detox to help reduce the damage inflicted upon my body during the Christmas festivities. This diet is very restrictive as you cannot have gluten, meat (except fish) dairy, anything too acidic, or worse of all, no alcohol. Well, in order to help me through the week making such restrictive meals I needed something I could make in a large batch, freeze and microwave when needed. I do love a good chilli and there's nothing in the rules against using a meat substitute, so the spicy cooking can begin! To bulk it out though I will be using plenty of beans, this reduces the requirement for meat substitute.. Step 1: Ingredients - Feel Free to Play About to Your Taste. <PIC> Provides approximately 6 portions, one for now, one for each day during the week (or keep in the freezer until required). 2-3 onions depending on size (mine were small so I used 3) 2 cloves of garlic, crushed or finely chopped 2 carrots, finely diced 2 sticks of celery, finely diced 2 grilled red peppers, chopped (I used some from a jar for speed) cooking oil 1 teaspoons of hot chilli powder, or to taste 1 teaspoon cumin, ground 1  teaspoon cinnamon A fresh chilli pepper if you like it hotter a tablespoon of tomato puree (paste) 400g Cannelini beans, canned 400g red kidney beans, canned 800g chopped tomatoes (two regular cans) 500g Quorn, or meat substitute Balsamic vinegar or Worcestershire sauce Fresh coriander Sat and pepper Step 2: Preparation and Chopping Stuff. <PIC> We all know what proper planning prevents don't we? Get everything out ready to go. You'll need a large saucepan (or split everything equally between two if your pans are small). Get out a chopping board, knife, can opener, a sieve, stirring implement and your ingredients. Chop all the veggies up to a fairly fine dice, you may prefer yours chunkier, although the beans will add texture later. I like to empty my beans into a sieve and wash the canned sludge from them. Pop the saucepan on the hob and get the oil hot enough to begin frying the veggies. Step 3: Frying Stuff. <PIC> Begin frying the onion in the oil for a few minutes, whilst stirring. Next add the carrot, celery, garlic and fresh chilli if you're using. Fry this until the vegetables start to soften slightly. Next add the spices and stir through the vegetables. Next add the peppers and tomato puree, stirring in to mix with the spicy mixture. Now de-glaze the pan with a couple of teaspoons of balsamic vinegar. Step 4: Simmering Stuff. <PIC> Add the stock and tinned tomatoes, stir through to mix all the flavours. Now put in the beans, the saucepan might be quite full, so stir carefully. Put the meat substitute on the top of the mixture Bring the pot to a boil,, stir everything together, then reduce to gentle simmering Put the lid on and leave to simmer, stirring occasionally or at least half an hour You may want to put some rice on to cook, or prepare your accompaniments whilst this simmers. Step 5: Eating Stuff!. <PIC> Just before serving I like to add some fresh coriander for the clean punch it adds. You should also taste it before seasoning with salt and pepper. I served this very simply with boiled brown rice as that's in keeping with my Detox diet, although you may fancy some grated cheese, a dollop of creme fresh, soured cream or guacamole on yours. Corn Taco's are still allowed on my diet, so's guacamole, if only I had some :-(    Best get back into the kitchen and put that right before I have my next batch. This is a good basic Chilli recipe, you may want to tweak it to your own taste and what ingredients you like, it's very versatile.


Introduction: Traditional Chinese Dish - Kung Pao Chicken. <PIC> IntroductionKung Pao Chicken is a traditional Chinese dish and famous for its richness and variety. This is a delicious dish with sweet and spicy taste. And it is easy to cook by yourself! Most of the ingredients could be bought from most grocery stores. Allergy InformationThe dish will use chicken and peanuts as the main ingredients. If you are allergic to peanuts, please replace peanuts with green pepper. Step 1: Main Ingredients. <PIC> Boneless chicken thigh (180g),peanuts (20g), chili (4), ginger (5g), green onion (5g) (All the ingredients are available in any Asian supermarket) Step 2: Seasonings. <PIC> Starch,sugar, vinegar, oil, soy sauce, cooking wine, salt, water (All of the seasonings are available in an Asian supermarket) Step 3: Make Sauce A. <PIC> Starch in water (2 teaspoons), Water (1 teaspoon), Sugar (2 teaspoons), Vinegar (1 tablespoon), Soy sauce (1 tablespoon), Cooking wine (1 tablespoon), you could use white spirit instead.Oil (1/2 tablespoon), Salt (base on personal preference) Mix all together Step 4: Make Sauce B. <PIC> Soybean sauce (1 small spoon), Cooking wine (1/2 small spoon), Starch (1/2 small spoon), Oil (1 small spoon) Mix all together Step 5: Prepare the Chicken Thigh. <PIC> Clean and cut the chicken thigh into small cubes.   Preserve them in sauce B for 20 minutes. Step 6: Cut the Ingredients Into Smaller Pieces. <PIC> Cut the chili and green onion into small pieces Cut the ginger as small as possible Step 7: Pre-fry the Chicken Thigh. <PIC> Put the pan on fire  Add some oil in it when the pan is heated  Put the preserved chicken thigh in pan and fry it until the color of chicken change into white.  Put the fried chicken into a bowl. Step 8: Fry the Chili. <PIC> Use the oil left in pan to fry the chili in soft fire. Step 9: Mix and Fry the Ingredients. <PIC> Mix the cut ginger, green onion and the fried chicken cube in pan, fry them for 30 seconds. Step 10: Add Sauce a and Peanuts. <PIC> Add sauce A into the ingredients  Fry them until the sauce is almost evaporated.   Turn off the fire.  Add the peanuts, fry and mix the ingredients for a few seconds. Step 11: Serve It!. <PIC> Congratulations! You have successfully cooked a traditional Chinese food! Please serve it with white or brown rice.


Introduction: Canning Smoked Alaska Salmon. <PIC> Wild Caught Alaska Salmon is the best in the world.  Up in Northern Alaska, we catch Ocean Chum, King Salmon, Arctic Char, Silver Salmon and Pink Salmon (which I don't can).  I also travel to Southcentral Alaska to dipnet and fishwheel for King Salmon and Copper River Red Salmon, and the Kenai Sockeye run.  My husband is from Southeast Alaska and he travels there to catch King Salmon and Silver Salmon as well.  We smoke and can about 20 cases each year. Step 1: Get Salmon, and Fillet. <PIC> Up in Alaska, you just have to work hard to get salmon.  And most of the time it's free.  We set a net, and get 10-20 per night.  If you don't live in AK, or don't have access to free Salmon, you can purchase it as well.  Purchase fillets, we leave the skin and pin bones in. Step 2: Chunk and Brine. <PIC> Cut your fillets into 2"-3" chunks, from the tail upward.  We rinse and pat dry, then put into brine.Brine Recipe:4C Brown Sugar1C Pickling Salt1/4C Garlic Powder2 TBS Dried Dill1 TBS PaprikaMix the ingredients well, put 4-5 chunks of Salmon in the brine, and generously coat them, place skin side down in a pan, and sprinkle with more brine mix.  Repeat, with meat side down, until all your fish is brined, pour the rest of the brine on top, cover and refrigerate for 8 hours.  (We skinned these salmon for this brine mix)In the last photo, basically, all we do is get a cooler or tote that fits in the fridge (we do 8-10 fish, or 16-20 fillets at a time, so our tub is a 5 gallon one), line it with a trash bag, put ice on the bottom of the tote/cooler, place the bag inside, sprinkle brine mix on the bottom, chunk the fish, generously coat it in the brine mix, and put it in the bag.  Once finished with all the fish, we take out the air and tie the bag, put another bag of ice on top and close the cooler/tote.  After 8-10 hours, follow the next step.  Step 3: Rinse, Smoke, and Can. <PIC> Once the brine is done, rinse the fish well, pat dry with paper towel and lay on racks, skin side down.  I usually put a fan on the fish for about an hour or so, to dry until tacky.  This creates a sticky barrier for the smoke to adhere to called a pellicle.  Layer the fish on racks leaving about an inch or so between pieces, and smoke for 2-3 hours at temperatures between 120-140 degrees.  We use both a Traeger, a Little Chief and a homemade smoker.  All three work fairly the same.  Use what you have. (If you want Smoked Salmon that you are not going to can, you can smoke for 4-5 hours starting at 120 for two hours, 140 for two hours and 170 for an hour.  Vac seal and store in the freezer.)Once your fish is done, you can let it cool for a bit, while you sterilize your jars.  Pack the fish skin side out as closely together as possible without breaking too much of the salmon up.  Place new lids and close rings finger tight.  **If you want to add to your jars, this is the time to do it!  We add the following to about a case or two each:Per jar, add:2 TBS Homemade BBQ sauce, OR2 TBS Sriracha (or Frank's Red Hot, Or Tobasco) Sauce, OR2 TBS Homemade Teriyaki Sauce, OR3-4 Jalapeno slices Step 4: Pressure Cook. <PIC> Place your jars in the pressure cooker in layers on a canning rack.  We have two 24 quart pressure cookers that will do 14 pint size jars, or 21 half pint size jars at once.  Add your jars to the pot, fill to line with boiling water, place lid on, without weight, and bring to a boil.  Once boiling, turn the heat down and continue boiling until there is a steady flow of steam from the little pressure gauge.  We let it steam for about 5-10 min to build pressure and remove the excess air, then add the weight at 10 pounds of pressure.  Once the weighted gauge is on, set your timer for 90 min.  As long as the pressure is constant, the weighted gauge will jiggle 4 times per minute.  (I'm sure there are other instructions on how to can food properly, if all else fails, read the instruction booklet that comes with your pressure canner!)We turn off the heat at 90 min, and allow the canner to cool for 10-20 min. then release the excess steam on the canner.  We only do this with smoked salmon, not with moose or caribou, apparently it makes the meat tougher.  Remove the cans onto a cooling rack wipe out your canner, and get ready for the next batch! Step 5: Store in Cool, Dark Place. <PIC> Once your jars are cool enough to touch, all the lids should all have sealed.  After a few hours of cooling, if you find a lid that has not sealed, either eat it immediately, or place in the refrigerator to eat within a week.  All the other jars will are shelf-stable for 1-3 years.  (Although our 20 cases a year never last over 52 weeks!)Feel free to make yourself a canned salmon throne when finished, and take a photo, like this of my husband.The fish we can are as follows:King Salmon, Ocean Chum Salmon, Arctic Char, Sockeye Salmon, and Silver Salmon.  All caught wild in Alaska each summer by ourselves.  Enjoy!


Introduction: Chocolate Peanut Butter Filled. <PIC> This is an amazing chocolate cookie with peanut butter filling in the center.
You'll need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
Cookie dough:
Whisk flour, cocoa powder and baking soda in a bowl.
In a large bowl, beat white and brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add the vanilla and egg in to the wet ingredients and beat.
Stir in flour mixture until well blended and set aside.
Filling:
In a separate bowl, combine the confectioners' sugar and 3/4 cup peanut butter and blend well.
Roll the filling into 1 inch balls. For each cookie, flour your hands and shape about 1 TBSP of dough around 1 peanut butter ball, covering the peanut butter filling completely.
Place 2 inches apart on a baking sheet and using the bottom of a glass covered in sugar, flatten the cookie.
Bake at 375 degrees for 7-9 minutes.
When cookies are done, they should be set and slightly cracked.
Enjoy :)


Introduction: Peach Lemon Popsicles. <PIC> Enjoy a summer's end treat, peach lemon popsicles! Step 1: Ingredients. <PIC> INGREDIENTS: - 1 peach, roughly chopped - 3 tbsp of lemon juice - 1 cup of orange carbonated beverage (I used San Pellegrino's Blood Orange Soda.) - 1/2 cup of cranberry juice - 2 slices of lemon Step 2: Blend. <PIC> 1. In a blender, purée chopped peach.  2. Add carbonated beverage and cranberry juice to peach, and blend.  Add lemon juice, and blend once more. Step 3: Fill. <PIC> 3. Fill popsicle molds about 3/4 of the way.  Add sliced lemon to each popsicle.  Fill molds with more juice. Step 4: Freeze & Enjoy!. <PIC> 4. Place in freezer to freeze for about 4 hours or overnight.  Enjoy as a summer's end treat!


Introduction: Rice Pudding Premium. <PIC> This is a dessert tastes delicious and it's prefered between a few desserts, at least in Mexico. Step 1: Ingredients. <PIC> Five ingredient is what you will need to prepare your delicious Rice Pudding Premium:1 pound of medium grain rice1 can of 340 ml of evaporated milk(Carnation) 1 can of 340 ml seweetened condensed milk(La Lechera)2-3" cinnamon stick 340 ml of whole milk Step 2: Beginning the Process. <PIC> Take a pot like that one in the photo Step 3: Taking the Ingredients. <PIC> Take 340 g. of rice like that one in the photo. Step 4: Main Process. <PIC> Put the 340 g. of rice inside the pot and add 680 ml of water or equivalent to 2 cup than the yellow one and in that moment also add the 2-3" cinnamon stick. About 12 minutes at high fire stove,  you will have that consistence showed in the 2 last photo. Step 5: Adding the Last Ingredients. <PIC> Once you observe the rice like that one in the previous step, add the 340 ml of whole milk, the can of evaporated milk, and the can of condensed milk and begin getting out the 2-3" cinnamon stick  .  Remember that you should cook for about 20 minutes to half fire in stove.  Step 6: Completing the Process. <PIC> After 30 minutes that my stove was turning off., I could taste its delucious flavor and also packed it in containers of 2-pound for obtaining a total of 3-pound of delicious Rice Pudding Premium.


Introduction: Pupusas Con Salsa Y Repollo. <PIC> Pupusas is  a central american food that originated in Honduras and El Salvador .HOPE YOU ENJOY ! Step 1: Gathering the Ingridients ! . For the Pupusas mix- 1 lb of flour   - 2 tomatoes- 3 pts of room temperature water- 1/2 lb of meat ( Chicharron)- 1 lb of Parisian Cheese (white one)For side Salsa- 2  tomatoes -2 to 3 green jalapenos - 1/2 cup of onion - 2 tbs of consomate (spanish spice)-  Step 2: . <PIC> step one  cut the meat into small pieces and cook the meat on a stove Step 3: . <PIC> step two heat up the meat for 15 minutes and let it cool down Step 4: . <PIC> blend the toasted meat in a blender  Step 5: . <PIC> after it is blended cut tomatoes , chili , union and mix it into the meat  Step 6: . <PIC> step 5 add cheese to the rest of the mix  Step 7: Salsa Mix . <PIC> get tomatoes , onions , jalapeños and boil them together  Step 8: . <PIC> after it is boiled let it cool down for 5 minutes  Step 9: . after its cooled down blend it  Step 10: . boil again and add nord chicken to your satisfactory  Step 11: . <PIC> step 10 add flower and water on separate bowls  Step 12: . <PIC> step 11grab a small chunk of the meat and cheese and put it in the middle of the flour Step 13: . <PIC> cover the meat and cheese with the flour and shape the flour into a circle Step 14: . <PIC> step 13cook on the stove for 5 minutes on each side


Introduction: Sweet Chilli Jam. <PIC> This is a very versatile recipe that you will always want on hand in the fridge or cupboard.
It's a recipe that i came across on another site that I found to be a little bit too sweet and nowhere near spicy enough so I've adapted it to my own tastes and hopefully other peoples as well as I intend on sending a few jars out as christmas presents this year. Step 1: Ingredients. <PIC> You will need:2 large red peppers (add more pepper and less chilli for a milder jam)10 red chillis (add more chillies for a hotter jam, I used 12)a couple of handfuls of cherry tomatoes (alternativley a can of cherry tomatoes)1 medium sized garlic bulb1 finger length piece of fresh ginger750 grammes of golden caster sugar250 ml red wine vinegar6 chipotle halves (recipe below if you want to make your own)Home made chipotles here: https://www.instructables.com/id/British-bred-chipotles-smoked-dried-chillies/ Step 2: Tools. <PIC> A heavy bottomed pan ( a wide one works better and reduces cooking time)BlenderKitchen scalesWooden spoonChopping boardKitchen knife Step 3: Wash and Chop. <PIC> Wash and deseed your peppers then roughly chop them, don't worry about chopping into small pieces it's just so they fit in the blender. Step 4: Washing. <PIC> Wash your chillies and tomatoes, mine are both home grown but store bought will work just as well.
If you want a milder jam deseed your chillies here, I leave mine in for heat and texture. Step 5: Peel. <PIC> peel your ginger and garlic and roughly chop the ginger. Step 6: Blend. <PIC> Put tomatoes,peppers and chillies into the blender and blend until finely chopped, add most of this mixture to your pan but keep a little bit in the blender to make the next step easier. Step 7: Still Blending. <PIC> Add the ginger, garlic and chipotles to the remaining mixture in the blender and blend untill finely chopped, then add to the pan of already blended tomatoes,peppers and chillies. Step 8: Final Ingredients. <PIC> Finally add your sugar and red wine to the pan, turn on the heat and bring everything to a boil stirring continuously. Step 9: Scum. <PIC> As the jam starts to boil skim off any of the foamy scum that rises to the surface. Turn down the heat and simmer for about an hour stirring occasionally. Step 10: Lava Boil. <PIC> After about an hour you will notice the jam start to thicken and the bubbles get smaller so that it looks like bubbling lava, stir continually at this point as you don't want to over cook it and end up with treacle. As you are stirring you will know the jam is ready when the spoon starts to leave a trail and you can briefly see the bottom of the pan through it, using a cold metal spoon dip into the jam if it coats the back of the spoon nice and thinly the jam is ready and you can turn off the heat ( the jam will thicken quite a bit more as it cools). Step 11: After Cooling. <PIC> Once the jam has cooled slightly (please be careful as it stays hot a long time) transfer carefully to a jug and fill sterilized jars and containers, store in dark place for upto 3 months and once opened transfer to a refridgerator. Step 12: Serving Suggestions. <PIC> This jam is good with almost anything, here i have it poured over a baked camembert or try australian style poured over cream cheese and eaten with tortilla chips.
I hope you enjoyed this instructable.


Introduction: [Collegiate Meals] No-Knead English Muffins. <PIC> I have to admit, the most experience I've had with English muffins is in a McDonald's McMuffin. As such, these probably aren't the most authentic of English muffins (especially since I don't have any cornmeal here in res), but are merely an attempt to make a stove-top bread that will toast nicely and soak up the gooey goodness of a perfectly-cooked egg. The texture is holey, but softer and less chewy than the store-bought kind. Either way, they are super yummy!
Being a collegiate meal, these are no-knead, super easy, and make a small portion that's enough for just you and your roommates. Of course, you could scale up the recipe. Total prep/cooking time is probably about an hour with some washing and waiting time in between.
Onward! Step 1: Ingredients and Tools. <PIC> Edibles:
~1 1/8 cup all-purpose flour
1/3 cup milk (I used 2% here, but you can use anything. I bet buttermilk would add an awesome tangy-ness)
1/3 cup water
1 tbsp butter
1/8 tsp instant yeast
1/8 tsp salt
cornmeal for dusting (optional. I didn't have any on hand) Non-edibles:
spatula (one for working the dough, another for working the griddle)
measuring cups
rolling pin (I used a cylindrical glass)
round cookie cutter (or try the lip of a cup or as tayzzmom suggests -  a tuna can with the ends cut out)
working surface (I worked on a cutting board and some parchment because our counter is nasty)
plastic container for rising (yogurt container works for me)
griddle (frying pan works too. just need lots of cooking space)
microwaveable cup
As you can probably tell, being a student requires some craftiness. Just use whatever tools you have lying around. Step 2: Mix and Rest. <PIC> Start this process the night before you want to eat the muffins.
Measure out 1 cup of flour by scooping and leveling out with a knife. Add it to your plastic container. I am usually a huge proponent for using a scale because it's much more accurate, but we'll make do here. To deal with this loss of accuracy, take out another 1/4 cup of flour and have it standing by.
Add the 1/8 tsp each of instant yeast and salt to the flour. Mix it briefly.
Measure out 1/3 cup each of milk and water and put it into a mug. Add the tbsp of butter to this. Pop it in the microwave for 15-30 seconds or until it's somewhere between lukewarm and warm.  The butter will be just starting to melt. Mix in the butter and add all of the liquid to the flour mixture.
Mix with a spatula, spool, hand, or whatever. My dough was too wet at this point, so I added about 1/8 of a cup from the flour that was reserved earlier. Mix some more. The dough should be quite soft and somewhere between sticky and tacky. It will get less sticky as it rests, don't worry. The high ratio of liquid to flour is needed to ensure nice big holes in the final product.
Once the dough has come together, just scrape down the sides of the container and lid it up. You don't really have to worry about mixing too much or too little, Whenever you think it's thoroughly mixed, it's good.
Now let it sit at room temperature (my room was 22.5 degrees C) for 12 hours or so. Step 3: Fold, Rest, Cut, Rest. <PIC> The next morning, the dough will have doubled in size. Turn it out onto a (cornmeal) floured surface and fold to redistribute the nutrients for the yeasty beasties. You just enough flour to prevent sticking.
To fold (see video also):
- grab one side of the dough, stretch it out and fold it over just past the midline
- repeat for the opposite side
- repeat for the other two sides
Turn it seam side down, cover, and let rest for 10 minutes. I just covered it with a cereal bowl, but you could use plastic wrap or a tea towel too.
After resting, the gluten will have relaxed a bit. You can now roll it out to about 1 cm or slightly over 3/8 inches in thickness.
Then take your cookie cutter or cup and punch out rounds and transfer them to another floured surface.
Take the leftover scraps, stick them together, roll out, and punch more rounds. If you used too much flour on your surface (not so much of an issue for corn meal), it might be hard to get the scraps to stick back together, so use only what you need. Also, if the dough is too elasticy, it may be necessary to let the dough rest a bit before rolling it out again.
Cover the dough circles with a sheet of plastic or a tea towel and let it rest for 30 minutes. During this time, clean up some of the mess you have made, brew a coffee, and heat up the griddle over medium heat. Step 4: Cook and Eat. <PIC> After 30 minutes, the dough circles will have puffed up a little. Proceed to cooking!
Sprinkle some more cornmeal on the dough and arrange onto the hot griddle (medium heat). Use a flat spatula and try to avoid compressing the dough. We want to keep them nice and puffy!
Leave at least an inch between each piece. If you do not have cornmeal like me, brush the surface of the griddle with a thin layer of oil to prevent sticking. (I tried butter at first, but it got too smoky. Maybe clarified butter would be better).
Cook on each side for about 8 minutes. It may take a bit longer if your dough was thicker than 1 cm when you cut it.
If eating immediately, let them rest until you can handle them without burning yourself (about 5 min). You can cut them in half, toast and butter them, make eggs Benedict, or whatever else suits your fancy :)
If you want to store them, let them cool all the way to room temperature and seal in an airtight container or bag. You can keep them at room temperature for a couple of days or cut and freeze them for later use. Toast them straight from frozen state.
Enjoy!


Introduction: Banh Mi Meatloaf Sandwiches. <PIC> I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf!  Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.. <PIC> In a large bowl, thoroughly combine1.5 lbs ground pork .5 lbs lean ground beef 1/2 cup panko or coarse bread crumbs 1 egg 1/3 cup minced green onion 1/3 cup minced cilantro (stems ok) 2 Tbsp minced garlic 2 Tbsp ketchup 2 Tbsp fish sauce 1 Tbsp Sriracha 1 Tbsp minced shallot salt and pepperPlace mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide. Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees. . <PIC> If you want to turn the loaf during grilling for more even cooking, use 2 spatulas. Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy! . <PIC> Topping suggestions:fresh cilantro thin sliced jalepenos shredded carrots and radish dressed with sweetened rice vinegar romaine lettuce lime mung bean sprouts mayo + sriracha or sweet chili sauce to tasteFor a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter.


Introduction: How to Make Ginger and Turmeric Tea . Turmeric and Ginger are my two favorite herbs to use for general health function and prevention of so many health problems. Turmeric’s effects are greatly improved with ginger and black ground pepper as well as some fat, such as coconut oil (since some say it is fat soluble). The fat and pepper increases their bioavailability of the two herbs considerably when used together (I have read, up to 2000 times more bioavailability.)They are both great anti-inflammatory and anti-fungal/bacterial. Some of the benefits of each are below. Turmeric has even been shown to be more effective than 14 prescription drugs.Instructions for Turmeric and Ginger Tea:- Peel the Ginger or Turmeric root with spoon or peeler   - Cut into small pieces, place in pot of water   - Boil water, then simmer for 20 minutes   - The first batch can be very peppery depending on the ratio of water to ginger that you use.   You can also add cinnamon, mint, or honey for taste.If you are using ground powder Turmeric, then just add that to your cup, not in the pot. Then you add the black ground pepper or the coconut oil, or just eat a tablespoon of the coconut oil first (this has many benefits in itself). I continue adding water to the pot with ginger in it, until it becomes clear, getting the most from the root. This is usually about a week or so of a few cups a day.See Part One to learn the benefits of herbal tea and 15 powerful herbal teas and their benefits.Ginger root can be found in most supermarkets  Ground Ginger Powder can be found here:Starwest Botanicals Ginger Root Powder Organic, 1-PoundTurmeric Root can be found in many health food markets or purchased here:Fresh Yellow Turmeric Root - 1lbTurmeric Powder can be found here:Starwest Botanicals Organic Turmeric Root Powder - 1 lbsSome of the Benefits of Ginger:Ginger can help to calm a nervous or upset stomach, has a calming effect, can help promote general healing while starving off disease, improve digestion by aiding in the breakdown of proteins and fats helping to prevents gas and food buildup, can help lower blood pressure, ease morning sickness, nausea and vomiting, help lower cholesterol, help with type 2 diabetics, reduce cancer risk, blood thinner that protects against stroke and blood clots, helps prevent and relieve cold and flu, can relieve severe joint and muscle pain, relieve menstrual pain, PMS and PMDD, reduce headaches, migraines, promote kidney health and more.Some of the Benefits of Turmeric:A common healing herb in both Traditional Chinese Medicine and Ayurvedic Medicine, studies have revealed over 600 potential preventive and therapeutic applications as well as 175 distinct beneficial physiological effects. Some of the benefits include help to relieve depression, reduce cholesterol, clogged arteries, fights autoimmune disease, helps prevent and overcome dementia and Alzheimer’s, defeats insulin resistance melting away body fat, has anti-cancer properties, prevents pre-mature aging, prevents diabetes, can help regenerate the liver, boosts immunity, helps relieve cold and flu, is a powerful anti-oxidant and anti-inflammatory, treats Candida, and skin problems such as acne, eczema, psoriasis, dark circles, and much more.Turmeric Versus Medication and DrugsTurmeric also compares favorably to a variety of conventional medications including, Lipitor/Atorvastatin (cholesterol medication), Corticosteroids (steroid meds), Prozac/ Fluoxetine, Imipramine (antidepressants), Aspirin, anti-inflammatory drugs, oxaliplatin (chemo drug), Metformin (diabetes drug) (source - healthimpactnews.com/2013/science-confirms-turmeric-as-effective-as-14-drugs/)


Introduction: Fruit Sundae. <PIC> Please read everything before doing anything. What you will need:
A bowl.
A spoon.
A knife.
Cutting board.
Ice cream.
Fruit.
Sprinkles.
Chocolate syrup.
And any additional topping(s) you want. You can use whatever fruit and/or ice cream you want for your Fruit Sundae. I used strawberries, a peach, and a banana as my fruits and Turkey Hill's Mint Chocolate Chip (my personal favorite) and Homestyle Vanilla. You can use any amount as well. Depending on how big your fruit is and how much will determine your proportions. I had small strawberries so I used 5, a peach a little bigger than a tennis ball so I used half (ate the other half), and the entire banana. I had two small scoops of each type of ice cream. Step 1: Cut Your Fruit. <PIC> I will gives steps according to my choices. Please read everything before doing anything. Banana:
Peal and place in the bowl. Peach:
Cut your peach in half. Choose which ever half you want and keep cutting in halves until the slices are the thickness you want. Then, you cut the slices into smaller pieces like in the picture. Strawberries:
Cut off the top. You can choose to cut your berries however you like. I cut them like a deck of cards. With the top of the strawberry facing you, start cutting thin slices from one side to the other. Not sure if you can tell in the picture. *please do not put any other fruit but the banana in the bowl. Once you are done cutting your fruit, place it on a plate or to the side of the cutting board out of the way. Step 2: Scoop the Ice Cream. With only the banana in the bowl, scoop however many scoops of ice cream into it. Step 3: Finish It Off. <PIC> Finally, take your cut-up fruit and put it on top of your ice cream. Add sprinkles, chocolate syrup, and any other toppings you desire to finish it off. Step 4: Eat Up!!. <PIC> Eat up and enjoy!


Introduction: The Perfect Chocolate Cake. <PIC> Often times, cakes are only appealing to the eye. The taste is usually too sweet and/or dry. I decided to develop my version of the perfect chocolate cake. The perfect cake is moist, has both dark and milk chocolate, with berries and whip cream. It not only tastes great the first day but is even more delicious the next day.
 Step 1: INGREDIENTS. <PIC> FROSTING
4 cup Heavy cream
24oz Semisweet Chocolate
2/3 cup Butter
2 tablespoon Vanilla
CAKE
 2 1/4 cup Flour
1 1/2 teaspoon  Baking Soda
1 teaspoon salt
1 1/4 teaspoon Baking Powder
4oz  Bittersweet Chocolate
3/4 cup Butter
1 1/2  cup  Sugar
3 eggs
1 teaspoon Vanilla
3/4 cup Milk
FILLINGS
Raspberries
Fresh strawberries
1-2 tablespoon Sugar
2 cup Heavy cream whip
Vanilla and Powder sugar
 Step 2: CAKE. <PIC> Preheat an oven to 350F. Butter three 9-inch cake pans. First mix all dry ingredients in medium bowl,flour, baking soda, salt and baking powder. Set aside.
In the top pan of double boiler of a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate stirring until smooth. Remove from the heat and let cool to room temperature.
In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed and add flour and milk in small alternate batches.
Divide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool int the pans for 15 minutes, then invert the cakes onto the racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.
 Step 3: FROSTING. <PIC> In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in  the refrigerator and stir every 15 minutes.
 Check every 5 minutes near this  point for a spreadable  consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.) Step 4: FILLINGS. <PIC> Pre chill bowl and hand whisk(if you don't have a mixer). In mixer, or with a chill whisk; whip the heavy cream until it becomes whip cream. Add 1-2 tablespoon of powder sugar or 1/2 teaspoon of vanilla to add a little flavor if you prefer. Put cut strawberries and 1 teaspoon of sugar in saucepan over low heat. Heat 3-5 minutes. If your using frozen raspberries, drain well and set aside.
 Step 5: LAYERING AND FROSTING CAKE. <PIC> To frost the cake, place 1 cake layer, flat side up onto a cake plate. Spread the top with frosting and raspberries. Place second cake layer on top of first layer. Spread frosting on top. Add strawberries then whip cream. Place last cake layer on top of whip cream and quickly frost the whole cake with the rest of the frosting.
Refrigerate the cake for at least an hour before enjoying.


Introduction: Measuring Alcohol Content With a Hydrometer. <PIC> The first couple times you brew your own beer or wine, you're more concerned about the end product - delicious, delicious alcohol. The exact amount is only a secondary concern.As you start getting more and more into the hobby, knowing the percent alcohol can be useful. Both for knowing what to expect in your final product, but also for monitoring progress in the fermentation process.In this Instructable, I will go over how to use a hydrometer to take density measurements of your brew, and how to transform these density measurements into a more familiar percent alcohol.You will need:A Hydrometer  Sterilizing Equipment  Something to Measure  Pipette or Baster to Take a Sample Step 1: Your Hydrometer. <PIC> A hydrometer is a tool used for measuring density. Hydrometers used for brewing will tell you the specific gravity of a liquid - a ratio of the liquid's density to that of water. Something with a SG of less than 1 is less dense than water (and will float), and something with a SG of above 1 is more dense and will sink.The hydrometer is essentially a specially weighted bob - you place it in a liquid, and it will sink to a certain depth, which depends on the density of the liquid. My seeing how far it sinks, you can determine the liquid's density.Since alcohol has a different density than the sugar/water mixture you started with, you can calculate the percent alcohol by measuring the initial SG and the final SG. Step 2: Sanitizing. <PIC> As with any homebrewing project, sanitation is critical. There's nothing worse than an infected brew.Before beginning, mix up some sanitizer. I personally use Easy Clean, and mix up a one gallon batch following the instructions on the back (one tbsp per gallon warm water). Easy Clean is a no-rinse sanitizer, meaning that it isn't necessary to rinse your equipment after cleaning them (which could potentially reintroduce bacteria).Sanitize all the equipment you'll be using - the hydrometer, the hydrometer tube, and whatever you'll be drawing your sample with. And of course, thoroughly wash your hands before continuing. Step 3: Measuring. <PIC> First, place the freshly sanitized hydrometer in its tube. Using your sampler, draw off a small sample of your brew from the middle.Begin filling the hydrometer tube until the hydrometer begins to float freely, and then stop filling. If your equipment was properly sanitized, it is safe to return the excess liquid.Place the hydrometer on a flat, level surface, and gently spin the hydrometer back and forth to release any bubbles that may have formed on its surface. Ensure the hydrometer is floating freely, and is not touching the sides of the hydrometer tube.From eye-level, read the hydrometer's measurment from the bottom of the meniscus. The meniscus is the curved surface caused by surface tension - and can make a significant difference in your results if you are not consistent.Note down your reading, and the date the measurement was taken.From here, you can return the sample to the larger brew, assuming all the equipment was properly handled and sanitized. Step 4: Calculation. Now, it's time to turn the specific gravity readings into a useful number.For an approximate estimation, the magic number is 131.25. Your percent alcohol can be given by the formula:ABV(%) = (Initial Gravity - Final Gravity) * 131.25.So if your initial gravity was 1.108, and your final gravity was 1.041, your beer is approximately 8.79% alcohol by volume.Once again, this is only an approximation, and loses accuracy as the alcohol content goes up. For a more precise number, or if you're brewing something particularly strong, there exist a number of online calculators that can do the heavy lifting for you.Thanks for reading, brew and enjoy responsibly!


Introduction: Frijoles De La Olla. <PIC> The pinto bean.  It's speckled with dark brown spots.  It's small and eaten raw is disgusting.  This powerful legume is packed with nutrients and has been a Mexican staple forever.  I remember going to the grocery store with my Momma and running straight to the bean bin.  It's pretty much a huge barrel filled with thousands of beans.  Hanging on the side is an attached shovel and produce bags.  I would take the shovel and scoop beans and pour them back into the barrel.  I like the tapping sounds it made...kind of like rain.
Beans are such an easy thing to make it's silly.  It takes a little time but the end result is delicious. Step 1: Ingredients. <PIC> - 4 cups of beans
- two handfuls of salt
- water
- crock pot
- about 3 - 4 hours of your time Step 2: Clean Them Beans!. <PIC> Anytime you buy beans whether they are from a barrel or bagged, you must clean them.  There are many little surprises when you buy them such as rocks and split rotted beans.  This task could be tedious for a first timer but after you've been doing it for more than 20 years...it's a breeze.
Grab a collander.  Grab some beans and pour some from one hand to the other.  Inspect them.  Any rocks? Any split rotted types?  If you find some, discard.  It's not yummy.
Once you have four cups of beans in your collander, rinse the beans under cold water.  Give it a minute or two and let the water drain.  Give the collander a good shake to get rid of the excess water. Step 3: Drown Them Good, Wait Until They're Done.. <PIC> Add the beans to your crock pot.  Fill it to the top with water.  Add two handfuls of salt.  Cover with the lid and turn the crock pot up to high.
Next is the waiting game....for 3 to 4 hours.......watch a movie....run some errands....do whatever....
I'd probably make some salsa and throw it in the fridge...but that's just me. Step 4: Calientitos, Sabrosisimo!. <PIC> I don't know how to describe how it smells.  It's a tad salty...it fills the air with hominess. The beans should lose their spots and are soft.  Hard beans are not acceptable for consumption.  Taste the broth.  CAUTION:  It will be HOT!  Add salt if needed.
Serve the beans with the juice in a small bowl.  It's good with flour or corn tortillas and a bit of cheese.  Step 5: IMPORTANT: Storing. Let your beans come to room temperature before storing, otherwise they will spoil. :(
You can transfer them to a big bowl and cover with plastic wrap and put them in the fridge.  OR, you can portion them out into servings in airtight containers.  The beans will last for about a week.  If you pop them in a freezer...they can last a month.
Reusing:  We always make these beans again as refried beans.  Add a little bit of oil to a pan, let it heat up and add your beans.  If you think they are dry, add a bit of milk for creaminess.  Smash until smooth, top with cheese.
Happy Eating!


Introduction: Cucumber Limeade. <PIC> Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.http://www.savynaturalista.com/2013/08/28/cucumber-limeade/   Cucumber Limeade Recipe: Adapted From Lemonade    3-4 huge cucumbers (about 4 heaping cups)     1 1/2 cups lime juice     2 cups sugar     1 cup water     16 cups of cold water ( about a gallon) Recipe Directions: In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid.  Place the liquid into a pitcher add water and chill.Recipe Notes:  I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course ). I ran out of limes so I had to use lime juice. I used about 6 limes and ½ cup of lime juice. I should have used just the juice but fresh is always better.


Introduction: Chicken and Bacon Carbonara - Gluten Free. <PIC> Cheesy carbs! What more can I say! However if you have a gluten allergy or celiac disease, cheesy carbs can turn into a disaster for your belly really fast. Fortunately, Barilla makes some good gluten free pasta. Unfortunately, it is still hard to find a cheese sauce recipe that doesn't use flour as a thickening agent in the sauce. Carbonara sauce is a great and almost tastier alternative to traditional alfredo sauce. The main sauce ingredients include eggs, cheese, and milk. No gluten here but all the wonderful taste! Step 1: Ingredients and Tools. <PIC> Ingredients4 slices of bacon2 chicken breasts1/2 box of gluten free spaghetti noodles2 whole eggs2 egg yolks1 cup shredded parmesan cheese1/4 cup milk or cream1 Tablespoon olive oil1/4 cup diced onion1 Tablespoon diced garlic1/4 cup diced red bell pepper1/2 cup sliced tomatoes1/4 cup pasta waterGround pepper to tasteServes 4ToolsLarge frying pan or wokCutting boardKnifePotMedium-large size mixing bowlStirring utensilColander or strainerWhiskBaking sheetAluminum foil Step 2: Chop Chop Chop. <PIC> Prepare your veggiesSlice your 1/2 cup of tomatoes. Dice your 1/4 cup bell peppers.Place them on a greased foil covered baking sheet. Put the baking sheet in the oven on broil making sure to monitor them.Dice your 1/4 cup of onion and set aside.Prepare your meatCut your bacon into thin strips about 1/4 x 1/2" and set aside.Cube your chicken breasts and set aside.After your tomatoes and red peppers have a nice roasted coating, remove them from the oven and set aside. Step 3: Start Cooking. <PIC> Pan fry your bacon on medium heat until crispy. Using a slotted or mesh spoon, remove the cooked bacon and set aside leaving the bacon grease.Cook the garlic and onion in the remaining grease on low-medium heat.After the onion has begun to get a little caramelized add the cubed chicken to the pan and fry on medium-high heat until the chicken starts to brown on the outside. Turn heat to the lowest setting and return bacon to the pan.Remove tomatoes and peppers from the baking sheet and mix in with the chicken. Step 4: Start Noodles and Sauce. <PIC> Fill a pot with water and 1 tablespoon of olive oil and bring to a boil on high heat. While waiting for water to boil, put your two whole eggs and two egg yolks in a mixing bowl and whisk together.Once water boils put your gluten free noodles in the pot and cook by following the package instructions. Strain noodles but reserve some of the pasta water.Slowly pour noodles into the egg mixture while stirring them together quickly. This is a very important step. You need to mix them together quickly to help prevent the egg mixture from becoming cooked scrambled eggs from the hot noodles. After the noodles and eggs have been mixed, stir in a 1/4 cup of the reserved pasta water.  Step 5: Combine Pasta Mixture With Meat and Add Cheese. <PIC> Quickly transfer the noodle mixture to the pan of chicken and stir together.Stir in 1/4 cup of milk and turn up the heat to medium-high.Stir in your shredded parmesan cheese.Continue to mix until the cheese begins to melt and the mixture become creamy.  Step 6: Enjoy Your Delicious Meal!. <PIC> You can still enjoy a delicious pasta meal without any gluten! Give it a try!


Introduction: The Cookie . <PIC> Preheat the oven to 350 degress, but before you put the dough in the pizza sheet, you need to spray the pan with non stick cooking spray. Open the package of sugar cookies and spread it onto the pan, make sure you get the whole pan covered. Put the pizza sheet with the cookies on it into the oven for 16-20 minutes.  Step 1: Fruit. <PIC> While the cookie is baking, or while you're waiting for it to cool down, get the fruit out.You can use what ever fruits you want, but I used strawberries, kiwi, and blueberries. Cut the strawberries in halves or quarters, then peel the kiwi and cut them too. Step 2: Topping. <PIC> gather the cream cheese, sugar, and vanilla extract to mix them all together. Stir all of them until they are fluffy  Step 3: Put on the Topping. <PIC> After the cookie has been taken out of the oven and cooled for at least 30 mintues, begin putting the cream cheese topping all over the cookie. Step 4: Start Putting the Fruit on the Cookie. <PIC> Decorate the cookie with different fruits of your choice in what ever order you want.  Step 5: Cool. <PIC> cool the cookie in the fridge for at least an hour. Then eat!


Introduction: Chocolate French Macarons. <PIC> I worked as a pâtissier and a sauté chef for a while in a exclusive club and made many desserts but one of the most requested desserts were the French Macarons that a senior pâtissier taught me on how to make.  They do take a bit of skill and the first batch might not turn out how you expect, but practice makes perfect.Note: Some of the measurements are imperial standard and some of the measurements are in metric.  I have tried to convert them all to one system but it just does not work correctly when you are making them but I will try my best to simplify it for you. Step 1: The Ingredents. <PIC>
          What you will need for the chocolate macarons:  		85g (3/4 cup roughly) of Almond flour (you might be able to find at Wal-mart, or Meijer, but I know you will find it at a natural foods store such as Rainbow Blossom or even Trader Joe's)
		225g (2 cups roughly) Confectioners sugar
		4 eggs - at room tempature <-- very important!
		50g (1/8th cup roughly) Caster sugar (can be made by running normal sugar through a food processor, it just makes the crystals very small, Do Not substitute confectioners sugar)
		3 tbsp of cocoa powder Step 2: Preperation and Mixing. <PIC>
          Mixing the cookies must be done in a precise order : 		Mix together the almond flour, the confectioners sugar, and cocoa powder in a bowl.
		In a separate mixing bowl place the egg whites and whip them untill it begins to foam.
		Add in the caster suger slowly.
		Whip the egg whites and caster sugar to form it into meringue.
		After the meringue is formed fold the almond flour mixture into the egg mixture carefully.  You want to keep as much air in the meringue as you can. Step 3: Piping & Baking. <PIC>
          This is the step that will take the most amount of skill and timing.
You have to either use parchment paper or a silpat mat, Wax paper will not work as a subistute.
You are going to spoon your macarons mixture into a piping bag with a 1/2" tip.  When you are piping these onto a silpat/parchment paper you are going to want to bring the tip of the bag straight up and make a little clockwise twist to flatten the peak that will form. here is a video of the technique.  You will want the dots to be about 2 cm across or about the size of a US nickle, and about 2" apart.  (This is not my video, just one I found on YouTube)
After they have been piped onto the silpat/parchment paper, lift the tray up slightly and let it drop to bring any large bubbles that may have formed when piping.  You will want to let them sit for about 10-20 Minutes for a skin to form on the top of the dots, this way when you bake them they will have a round top to them and have a bubbly ring at the bottom.
Midway through the skin formation you can heat you oven up to 300ºF (150ºC).
You will bake them for 12-15 minutes, you will know when they are done by the formation of a bubbly ring around the bottom of the macarons. If you are baking in an electric over place them on the bottom or middle rack.
After they have baked take them out and let them sit for about 5 minutes before removing them from the baking trays and transfer them to a wire cooling rack.  If you are using parchment paper, take a spray bottle with water and lightly mist the pan underneath the paper and the resulting steam will loosen them up for easy removal when the time comes.
         Step 4: The Filling. <PIC>
          For the filling you can make a variety of fillings for the macarons: I am going to go with a basic chocolate ganache.  You can make the Ganache filling with the following ingedents:
		1/2 cup of heavy whipping cream
		4 oz of your choice of chocolate either white, dark, or semi-sweet. It has to be baking chocolate, chocolate chips will not work.
		1 tbsp of butter
Bring the cream to a boil and stir in the chocolate to melt it.  After all of the chocolate has melted then stir in the tbsp of butter while it is still hot, after that just place the ganache in the fridge to cool.  The more the ganache cools the thicker it becomes. When it has cooled scoop it into a piping bag and place a small amount of the ganache (about a teaspoon) onto one half of a macarons, now take a half the is about the same size and twist them together.
         Step 5: Other Ideas.
          Here are some other variations of macarons you can make. 		Almond: Substitute the 3 tbsp of coco powder for 1/4 cup of the almond flour
		Coconut: Substitute 2 tbsp of unsweetened finely ground coconut for tbsp of the almond flour and add 1/2 tsp of rum
		Pistachio: Substitute 1/2 cup of finely ground unsalted pistachios for 1/2 cup of almond flour
		Vanilla Bean: add 1/2 tsp of extract and 1/2 of a vanilla beans pulp
For the filling you can use jams or other sweeter fillings.


Introduction: Rainbow Cupcakes. <PIC> These Rainbow Cupcakes where made for my sisters birthday and for her Favorite Ipohne App "Robot Unicorn Attack."
I have seen full Cakes from hackgadgets website made this way before and had some trouble deciding on the flavor of the cake. My sister is fond of chocolate icing which would look gross on such a pretty cake. She suggested that cupcakes were the way to go to allow more range of choices.
You will need everything you need for a normal white cupcakes with fluffy icing and some misc items.
-Cake Mix and Icing Mix
-Food Coloring
-White cup cake holders
-Some measuring cups
-Rainbow sugar sprinklers
-(optional) A small cookie scoop Step 1: Dividing the Mix. <PIC> Make the cake mix based on the directions on the cake.
I divided the mix into six bowls using decreasinly small measuring cups.
Based on the number of drops needed to color a full cake you will need to divide the drops by six for each bowl.
Cheaper white cupcake holders were chosen to allow the color to be easily seen through the paper. Step 2: Layering the Rainbow. <PIC> With the help of my sister we plopped down the globs of color into the pans. This was made much easier using a small cookie scoop and not filling the scoop all the way. You have to be consistent with the amounts or the cupcake will be to large or you will run low on the mix. We order the colors based on the reminder ROYGBIV which goes red, orange, yellow ,green , blue, indigo, and violet. It was close, but we managed to fill a full set of six pans. Step 3: Baking. <PIC> We baked the cupcakes based on the boxes instructions and choose the longer cook time. We also checked how done the were by testing if they spring back to shape if touched. When done they were left to cool before icing on a rack. Don't they look great? Step 4: Icing to Finish. <PIC> We iced them with a great fluffy icing that is easy to make as boiling water and fat free. To finish them off we used rainbow sugar sprinklers! We even cut one open to show the wonderful layers that resulted. One cupcake was left without icing so my sister could add chocolate icing to it later. We even used her new Iphone to take pictures of everything! She loves the "Robot Unicorn Attack" on the phone!
They taste great and the food coloring "does not" stain your mouth.
Perfect for any event needing a little color!


Introduction: Tandoori Broccoli(Baked Broccoli). <PIC> -Tandoori broccoli is one of the spicy finger licking food . By Marinating florets with yoghurt and all spices makes it yummy with rich flavour and nice taste.-As we are using very little oil for baking it is healthy too.Ingredients:-20 broccoli florets-one cup thick yoghurt or( greek yoghurt)-Any cooking oil.-Grated cheeseSpices:- 1tbsp Red chilli powder- 1tbsp coriander powder- 1tbsp Tandoori masala- 1tsp Garam masala-salt-Turmeric Step 1: Preparing Thick Curd:. <PIC> -If you dont have thick yoghurt you can prepare thick yoghurt by removing the whey.-Take normal yoghurt in muslin cloth and hang over for 30 minutes.-After 30 minutes you can see all whey is removed and you will get thick yoghurt Step 2: Boiling Florets:. <PIC> -Take broccoli florets and add to warm water and just boil for 4 minutes.-strain the water from florets and cool them(1 cup thick yoghurt is enough for 20 florets) Step 3: Marinating:. <PIC> -Now take thick yoghurt in bowl add grated cheese and all spices, turmeric,red chilli powder,coriander powder Step 4: Add Remaining Spices:. <PIC> -Add garam masala,tandoori masala, salt and mix every thing. Step 5: Add Florets:. <PIC> -Add florets and a tsp oil and mix everything so that florets are nicely blended with yoghurt and all spices.-Marinate for 1hr Step 6: Baking. <PIC> -After 1 hr you can see florets absorb the yoghurt and thick texture is seen.-place the florets on the wire rack and bake at 200 degrees for 20 minutes.-when you see entire coating is absorbed by florets and light color change you can remove them.-serve with salad and lime juice. For extra spicy sprinkle chat masala powder.


Introduction: Candy Towers Built With a Molten-Sugar Hot-Glue Gun . <PIC> While everyone else was making somewhat more traditional ginger bread houses, I used a molten-sugar hot-glue gun to make some impressively tall candy towers.  The first tower was built from M&M's, and eventually the candy shell on the bottom piece fractured and dropped the whole tower.  The second tower, built from strawberry and raspberry Pez, looked like something out of Dr. Seuss.The trigger assembly on the cheap hot-glue guns was a little too small for the sugar glue sticks, so I ripped the assembly out and just fed the sugar with with my thumb.  If you have never used molten-sugar as a construction material, you really need to try.  I honestly didn't expect to get much beyond 20 M&M's high, but as you can see I was approaching 3 feet.


Introduction: Slow Cooker Cheesy Beer Bread. <PIC> It’s the middle of summer in Australia and I've been spending most of my time trying to crawl into the fridge and feeding my mice frozen vegetables. The last thing I want to do is turn on my oven when the need to bake strikes. So I've decided to take my slow cooker for a whirl to bake some deliciously cheesy beer bread. Step 1: Equipment. <PIC> Ingredients1 bottle of beer at room temperature1 cup (125g) grated cheddar cheese5 teaspoons baking powder2 2/3 cups plain flourNotesIf you have self-rising flour, use that instead of the plain flour and baking powder.I grated about 125g of cheese and it was just over a cup.I recommend using the sharpest cheddar you can find, especially if you’re using a hoppy beer as the flavours complement each other really well.  The flavour of the cheese is a bit muted once the bread is cooked so use sharper cheddar than you’d normally pick.EquipmentImage 1Large BowlSpatulaCheese graterDry measuring teaspoonMeasuring cups (1 cup and 1/3 cup)Baking paperImage 2Bamboo skewer(s)Slow Cookercake tin (or just the sides from a spring form tin) – OptionalNot PicturedTimer (I used my phone alarm) Step 2: Preparation. <PIC> Take your beer out of the fridge and allow it to come up to room temperature.Then line your slow cooker with baking paper. I used the sides from my spring-form cake tin to create a mold for my bread. However you can use whatever type of cake or loaf tin that will fit in your slow cooker; or if you want a more artisan style loaf then forgo a tin altogether. If you don’t have any baking paper you could try oiling your pans / tins / slow cooker with some cooking spray. However I have never done this as I find clean up so much easier with baking paper. Step 3: Mix. <PIC> In a large bowl combine your plain flour and baking powder (or if you’re using self-rising flour then place it in a large mixing bowl). Stir in your grated cheese. Make a well in the middle then pour in your beer and mix well. It will take several minutes but you will end up with a large ball of sticky dough.Plop your dough into your slow cooker. I used my spatula and my hand to flatten my dough and push it to the sides of my cake tin. To prevent the dough from sticking to you when you touch it either dust your hands with flour or wet your hands a little bit. Step 4: Bake. <PIC> The first time you bake in your slow cooker you’ll need to keep a close eye on your loaf. It took 1 Hour and 45 minutes for mine to bake. However my beer was cold, our bread may be a different shape and our slow cookers are probably different so our cooking times probably differ.Set your slow cooker to its highest setting / quickest cooking time.  Check on your bread after 1 hour and then every 30 minutes thereafter until it’s ready.  Your bread is ready when:the top is no longer sticky. It will have gained a touch of colour but will still be pale and softthe bread will come away a from the paper lining a littlethe bottom will be a lovely golden browna skewer inserted will come out fairly clean. It may come out slightly sticky due to all the melted cheese inside.If you would like a browned crunchy crust then stick your loaf under the broiler / grill for a few minutes. I left my loaf as it was as I liked that it looked like a wheel of cheese to match it delicious cheesy taste. Step 5: Enjoy. <PIC> It’s time to enjoy the fruit of your labour.While it is nice on its own or in a cheese platter, it’s delicious with some caramelised onions and balsamic vinegar. Or make some roasted garlic & caramelised onion jam. Or use it to make some awesome bruchetta.perhaps you could add some bacon, semi dried tomatoes and onion to the bread and bake it in little metal pannacotta molds for savory muffins. mmmmmm


Introduction: How to Make Pudding- Chan. <PIC> This is very simple cupcake decoration for beginners. (Like me) :p
~~~~~GET the cupcake Recipe at Our page~~~ ^_^- www.instructables.com/member/twinrabbit Step 1: Getting Ready. <PIC> 1. When the cupcake is cool enough, ready to decorate Step 2: Take the Cake Off. <PIC> 2. Start from the bottom. Cut out the bottom of paper cup and peel it out. Step 3: Making the Shape. <PIC> 3. Cutting the large bottom of the cupcake to form the pudding shape. Step 4: Details. <PIC> 5. Use nutella or melted chocolate to create the. "Caramel sauce" look.  Step 5: Finish . <PIC> 6. Finish it with the Face! Use the icing pen to put in the faces. ^_^