Introduction: Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne. <PIC> The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 4 personsIngredients: * For the spiced up chicken meatballs: (14 ping-pong sized balls) 350 gr dairy-free, egg-free, gluten-free organic chicken mince 3 spring onions, cleaned, cut up into rings, white & green parts 1 fat clove of garlic, peeled & finely chopped up black pepper: 20 grins Himalayan pink salt in a grinder: 1/2 teaspoon 1/2 teaspoon dried Provençal herbs 1 teaspoon dried cous-cous herbs ( mine had ground coriander, cinnamon, black pepper, ginger, cayenne pepper & ground cloves in it)/ it is very aromatic too! :) 1/2 teaspoon hot chili powder * For the lovely home-made tomato-veggies sauce: 4 dried bay leaves 1 big leek, washed, cleaned, pad dry & cut up finely (2 cups) 4 green celery stalks, cleaned, pad dry & cut up finely (2 cups) 4 big carrots, peeled & cut up into rings & each cut up into 2 (3 cups) 500 gr spelt penne 1 kg tomato passata 300 ml of water poured into the empty tomato packet & used extra in the sauce 1 can of whole peeled tomatoes in their juice 1 teaspoon dried Provençal herbs 30 grins of black pepper 1 teaspoon of Maldon sea salt & a few pinches extra a fruity evoo * Serve with cooked spelt penne ( that is egg-free & dairy-free ) or make it completely Gluten-free by using cooked Gf penne! :) Step 2: Make Your Spiced Up Chicken Meatballs 4.5 Hours Before Dinner!. <PIC> 1. Four & half hours before dinner make your chicken meatballs in your food processor. Put your spring onions & finely cut up garlic in your food processor & place fitted lid ob. Blitz or pulse for a few times until they are more finely chopped up. Add chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Provençal herbs & chili powder. Place fitted lid back on & pulse until it is all fully mixed in. Stop & scrape the sides a few times to push your ingredients to the S-blade knife. Don’t blitz too much because you still want to see bits of your ingredients into the chicken mince! With wet hands, form ping pong-sized balls & place them onto a clean large plate. I created 14 chicken balls! Place cling film over the top & place into the fridge to stiff up a bit. I put them in the fridge for 4 hours. Step 3: Make Your Veggies-tomato Sauce!. Now, make your tomato-veggies sauce. Take a larger cooking pot & drizzle with some good fruity extra virgin olive oil. Heat up. When hot, add chopped celery, carrot & leek pieces. Add 4 dried bay leaves & about 20 grins of black pepper & 1 teaspoon of sea salt. Stir fry everything for about 10-15 minutes. Add more olive oil if you need to. I placed fitted lid on & let veggies fry further. When done, add tomato passasta, canned whole tomatoes & your 300 ml of tomato passata water. Stir everything round into the pot. Add 1 teaspoon of Provençal herbs & stir it through the sauce. Place fitted lid on & cook for about 15-20 minutes, stirring from time to time until your sauce has reduced a bit & your veggies are just cooked through. Check your seasoning. I added 10 grins of black pepper extra & some Maldon sea salt too. Take out your 4 dried bay leaves. Place fitted lid on. Step 4: Fry Your Meatballs in a Fruity Oil & Serve It All! :). <PIC> Take a large non-stick pan & add a lot of that fruity evoo. When hot, add chicken meatballs. Fry them into the hot oil until browned & cooked through. This only will take about 5-7 minutes. Place them on double kitchen paper to dip of the excess of fat. Place double kitchen paper on top of them too.Serve at once, place cooked penne pasta into 2 or 4 clean white para bowls & paddle your lovely sauce on top. Place 3 to 4 spiced chicken meatballs on top of the sauce! Enjoy instantly with loved one’s! MMM,…:)You can find it also here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/03/15/spiced-chicken-meatballs-with-tomato-sauce-spelt-penne/


Introduction: Venison Chili. <PIC> Last weekend (13 Dec) I was invited to a friends house for game night and to sample his latest "Bacon Infused Venison Burgers"  (https://www.instructables.com/id/Bacon-Infused-Venison-Burgers/  byTo'bryant.)  Not only were these some of the best burgers I had ever eaten (3 in less than 10 minutes), but it was one of the best ways to prepare and serve the ground venison that I had ever had.  Knowing that I love to cook, and have never brought home my own deer, To'bryant offered me a couple of his venison hams (round roast on a steer); because other than grind it and make it into burgers, he didn't know how else to prepare it.  I had the perfect plan...Chili... Step 1: Ingredients. <PIC> Ingredients:1.5lb well trimmed venison ham cut in 1/2 inch cubes1lb ground beef chuck (85/15)1 green bell pepper diced1 yellow bell pepper diced1 yellow onion diced1 jalapeno pepper diced2 cloves garlic chopped1 can light red kidney beans1 can black beans3 tbsp vegetable oil2 cans (10oz) diced tomatoes1/2 cup fire roasted corn3 tbsp chili powder, or to taste3 tbsp ground cumin2 tbsp Worchestershire sauce2 tsp red wine vinegar1/2 tsp ground cayenne pepper, or to taste2 tsp salt, or to tasteground pepper to taste Step 2: Preparation, Cooking and Serving. <PIC> Heat a large cast iron dutch oven over medium heat until hot.  Add oil, bell peppers, onions, garlic, and jalapeno peppers until translucent, about 8 minutes.  Add cubed venison and ground chuck and cook through, about 5-8 minutes. When the meat is cooked add the tomatoes, chili powder, ground cumin, ground cayenne, Worchestershire sauce, red wine vinegar, salt and pepper.  Bring the mixture to a boil, then reduce to a simmer.  Add the beans, and cook for 30 minutes.  Now add the fire roasted corn and cook for an additional 15 minutes, covered. Check the flavor and add spices as needed.  For a hotter (spicier) chili, add your favorite hot sauce to taste.  Serve over rice or for a sweet treat, over corn bread.  Enjoy!


Introduction: Leipziger Lerchen (typical Saxon Speciality). <PIC> Leipziger Lerchen  is a typical  Saxon speciality from a city called Leipzig in the east of Germany. I am sorry as I do not know the english  name for it.This recipe book is in english with the original name as above,and I post the picture of the name page. I guess it comes in the series of cup cakes.The main thing is the awesome recipe you can read below,and a map also is posted where you could spot the city. Who ever who visit leipzig never miss this famous tasty little cakes.These can be prepared in advance. . Step 1: Ingredients. <PIC> For the short crust Pastry: 200 gr (all purpose)Flour 1/2 level Teespoon baking powder 75 gr Sugar 3 drops vanilla essence in 1 tblesp sugar Pinch of salt 4 teespoon water 100 gr soft butter or Margarine 100 gr Strawberry preserveFor the filling: 80 gr soft butter 125 gr sugar pinch of salt 1 Medium egg white of 1 medium egg 100 gr plain flour 125 gram blanched ground almonds 1 drop almond essence 3 tablespoon milk 4 table spoon rum -Not in pictureFor the spread: yolk of 1 medium egg 1 Teespoon milk Step 2: Set Oven. <PIC> Preheat the oven to 180°C ,350°F,gas Mark 4    and grease the small  moulds. Step 3: Pastry. <PIC> To make the pastry mix, together the flour and baking powder,and sift in to a bowl and the other ingredients  and stir with a hand mixer with kneading hook.First briefly with the lowest setting then at the highest setting until the dough is formed.Then roll it in to a ball using your hands. Step 4: Roll & Cut. <PIC> Roll out the dough thinly and cut out 12 circles (diameter about 10cm/4inches)and line the greased moulds with it. Using the rest of the dough,cut out 12 small stars and leave a side. Now put one table spoon strawberry jam in each of the moulds.If you wish you could add a little more. Step 5: Filling. <PIC> To make the filling ,stir the softened butter with a hand mixer  to obtain a smooth consistency,Add the sugar,salt,egg and egg white and stir well.Sift the flour and add with the  almonds ,almond essence,milk, and rum to the butter mixture and stir well. **I did not use Rum. Step 6: Decorate / Bake. <PIC> Fill each mould with the filling and decorate by placing  a star on top of  each cup.Beat together the egg yolk and milk and coat the stars with it.Bake for about 25 minutes. Step 7: Cool. <PIC> Leave the tartlets in the mould for 10 minutes,then take out of the moulds and put on wire rack to cool down. If you remove straight away from the mould when it is hot ,the tartlets will break underneath. Step 8: Done. <PIC>  Thank you for taking time to view my ible.Please cast your vote if you like it. Excuse poor quality pictures due to mobile photography.


Introduction: Mini Lemon Pies. <PIC> I love cooking.. I love baking.. I love lemon. My hubby isn't much of a sweets eater, but he does have a weakness for lemon pies.. you know the ones.. the snack size lemon pies.  So I'm now on a quest to make the perfect snack size lemon pies to pack in his lunch! So this is my take on those little prepackaged store bought lemon snack pies.=) just tastier. Step 1: Perfect Pie Requires Perfect Pie Crust!. <PIC> I would recommend making the crust first so you can get it nice and cold while making the pie filling. I personally think that a mix of shortening and butter makes the perfect crust.I cut my butter up into small pieces and freeze it the day before I make a pie crust. I use this same recipe/method for savory crusts too,I just omit the sugar.ok.. so.. the ingredients: 2 1/2 cups all purpose flour.1 teaspoon salt.2 Tablespoons sugar.3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes.1/2 cup of all-vegetable shortening 6-8 Tablespoons ice water. Step 2: A Quick Handy Tip on Measuring Shortening:. <PIC> I spoon my shortening into a measuring cup of water, no need to worry about pockets of air (and much easier to clean up!) just be mindful to minimize the amount of water that clings to your shortening  Step 3: Mix Your Dry Ingredients First... <PIC> Add in the fats (shortening and butter). Cut these together (I use a pastry cutter, but you could pulse it in a food processor) until the mixture is like a coarse corn meal with no lumps bigger than peas. Step 4: Sprinkle in the Ice Water. <PIC> just until the dough starts to come together.. if u pinch it between your fingers and it holds..its good. you don't want this to be completely mixed.   use your hand to gather it into a ball..wrap it in plastic wrap and put it in the fridge. You should see lumps of butter in the mix, this is what makes your dough flakey! Step 5: Gather the Ingredients for Your Filling:. <PIC> Filling ingredients:1 cup sugar 1/4 cup cornstarch1/8 teaspoon salt5 large egg yolks1 1/2 cups water2 tablespoon lemon zest1/2 cup lemon juice (fresh from 2 - 3 lemons)2 tablespoons unsalted butter1 tsp lemon extract Step 6: Separate Your Eggs Then Start Mixing... <PIC> Whisk sugar, cornstarch, and salt together. Add egg yolks, then gradually whisk in the  water. Step 7: Stir..and Stir..and Stir Some More... <PIC> Bring mixture to a simmer over medium heat,stirring constantly, until thickened. (this took about 10 minutes) remove from heat and swirl in the butter. Set this aside to cool. Step 8: Roll Out the Dough on a Lightly Floured Surface:. <PIC> I used a muffin tin to cook these, I cut the bottom crust with a mason jar lid, and the top crust with a lid to a plastic container. You can use anything you have in your kitchen, just test the size first.Put your bottom crusts in the muffin tin , and spoon in filling. Be careful not to get filling on the edges of the crust or they will not seal properly.Cover with top crust and crimp the edges tightly (i cant emphasize this strongly enough- if you don't have a good seal your filling will bubble out) Make sure to cut slits in the tops of each pie. Step 9: Bake.... <PIC> Bake at 325 until the crust is a happy golden brown.. mmmmmm. Step 10: Shameless Pandering.. . As always if you like this instructable please give me a vote!


Introduction: GORP Recipe. <PIC> GORP (good ol' peanuts & raisins)  is a classic outdoor adventure snack. I like to keep mine simple, and find that it gives me all the energy I need when trying to make for the mountain tops.Recipe
1/2 cup peanuts
1/2 cup raisins
1/2 cup whole walnuts*
1/2 cup raw almonds
1/2 cup dark chocolate chips (milk chocolate will melt easier if it's a warm day)
*Sometimes I like to toast my walnuts for extra flavor and crunch. Click here for my Instructable on how to do that.Preparation
Mix all the above ingredients in a bowl and serve, or seal in a bag for easy transport.  This is easy to make ahead of time and will last for ages if stored in a cool, dry place.Servings = 2


Introduction: Dilled Potato Salad. <PIC> my favourite kind of potato salad! creamy with the right amount of crunch.  Step 1: The Ingredients. <PIC> 4 potatoes3 dill pickles1/4 cup pickle juiceonion1 tbsp or more dry or fresh dill2 tbsp Grainy Dijon mustard1/4 tsp black pepper1 tsp hot sauce. I forgot to take pictures of the next two so chop your potatoes to  your desired size and boil until a fork can go through. chill.  Step 2: Chop It Up. <PIC> chop up your pickles and onions. you can also add peppers and what not for added chrunch or color. but I was using what I had in stock Step 3: . <PIC> add everything into one bowl then stir until well combined. cover and chill until ready to serve. enjoy.  The hot sauce and dill are ones you can add as much or as little as you like, The hot sauce really adds a extra zip to it.


Introduction: Freezing Brussels Sprouts. <PIC> Brussels Sprouts are a type of cabbage. They look like little cabbages if you look closely. We have a large family so we grow most of our own vegetables. This is how we freeze Brussels Sprouts so we have them all year long.You need:Brussels SproutsBowl to put Sprouts inKnifePot of boiling waterTimerLarge spoon with slots or a strainer spoonSink of VERY cold waterStrainerCookie sheetsFreezerFreezer Bags/Space Saver Machine if you have one Step 1: Pick Brussels Sprouts. <PIC> If you grow your own Brussels Sprouts you"ll have a healthier body. But if you cant have your own garden to grow your vegetables then you can buy them at the store.  Step 2: Cut the Stem. <PIC> In this step you would have to cut an X in the Brussel Sprout Stem Area so it cooks all the way through. Step 3: Boil Water for Brussels Sprouts. <PIC> Boil Water and get the Brussels Sprouts ready. Step 4: Put the Brussels Sprouts in the Water. <PIC> In this step you carefully pour or put the Brussels Sprouts into the boiling water. BE CAREFUL! Do not let any hot water splash out onto you or you will get burned. Step 5: Time the Boiling. <PIC> Set a Timer for 2 minutes. Make sure you pay attention to this. Step 6: Take Brussels Sprouts Out. <PIC> At the end of the 2 minutes you will take the Sprouts out and transfer them to a sink of VERY cold water. The water will get warm as you keep putting hot Brussels Sprouts in it to cool. You will need to change the water and put new cold water in it every 2 or 3 batches. Step 7: Strain Cooled Sprouts. <PIC> After the Brussels Sprouts are cooled, you can transfer them to a strainer to get as much water out of them as you can. Step 8: Freeze in Thin Layer. <PIC> Take them out of the strainer and put them in a thin layer on cookie sheets. Put the cookie sheets in a freezer to freeze a few hours or for over night. This makes them not stick and freeze together when we put them in the bags later. Step 9: Put Into Freezer Bags. <PIC> After you have done the initial freeze, put the Brussels Sprout into freezer bags. You can use Ziplock freezer bags or the Space Saver type bags with the machine. We use our Space Saver. You can label the bags if you want. We usually put the month and year on the bags. Then put the bags in the freezer.


Introduction: Superior Soreen - Breadmaker Malt Loaf. <PIC> I love Soreen malt loaf, but since acquiring a breadmaking machine I prefer to bake my own bread.  I couldn't find a breadmaker recipe anywhere for a traditional northern malt loaf, so I experimented to produce my own.  For those unfortunate enough never to have tasted malt loaf, it's a sweetish, malt-flavoured tea bread that is full of dried fruit.  A buttered slice is a classic teatime treat in the north of England, but it's also delicious toasted and spread with jam for breakfast or as a late night snack.  Since devising a recipe that works in a breadmaker I can have freshly made, mostly wholemeal, malt loaf whenever I want it, but without the Soreen ingredients I'd rather avoid (like palm oil and preservatives).  Eaten in moderation, it's an excellent way of getting goodness-rich foods such as extract of malt, dried fruit, milk and wholemeal flour into children. If you use soya milk or another plant-based milk, it's suitable for vegans.I use a Panasonic breadmaker which has a "speciality raisin" programme.  You may need to make a few trial loaves tweaking the quantities of liquid a little each time, especially if you have a different brand of machine, until you end up with the texture you like.  Some people prefer a sticky, squidgy texture, others a drier, firmer loaf that is more like an ordinary loaf of bread.  The measurements below are a mix of Imperial (UK) and metric, but I've given some rough US conversions for the milk and water.  Actually, the precise quantities aren't too important, so much depends on things such as how dry the flour is, how accurately you can measure a spoonful of malt or treacle, the baking temperature of your breadmaker and your personal preference as to the final loaf texture.  So give it a try, making notes on how much of everything you used, and be prepared to make adjustments to get the result you want.  Ingredients1 teaspoon (5 ml) fast-acting dried yeast (the type meant for using in breadmakers)   6oz sultanas or plump raisins (or a mix)    12 oz strong wholemeal flour    6oz strong white flour    2 tablespoons (30 ml) vegetable oil (eg sunflower or olive)    1 dessertspoon malt extract    1 dessertspoon black treacle    300 ml (about 10 US fluid oz) semi-skimmed milk, or soya milk    100 ml (about 3.5 US fluid oz) water Step 1: Loading the Breadmaker. <PIC> Mix the two flours together.  Place the yeast first into the breadmaker's pan in a little heap on one side.  Then add all the other dry ingredients except for the fruit, on top.  Finally, add the liquid ingredients on the opposite side of the pan to the yeast - the aim is to keep the yeast dry for as long as possible.  If your breadmaker has a separate dispenser for fruit and nuts then put the sultanas or raisins in there, otherwise keep them back for now.  For breadmakers that can bake different sizes of loaf, choose the size setting that is most appropriate for the quantities you're using.  For  my Panasonic, that's XL.Set the breadmaker going on the "speciality raisin" programme, or whatever other programme your machine may have that is intended for fruit breads. If you need to add the dried fruit manually then set a timer to remind you, in case you aren't anywhere nearby when the breadmaker starts beeping.  For a machine that doesn't tell you when to put in the fruit, do it shortly before the end of the kneading/mixing phase, before the rising phase starts.  You want the fruit to be well mixed in, but not chopped up by excessive kneading.Don't be dismayed if the dough seems very sticky when you lift the lid and peer in before baking starts.  That's how it should be.   Step 2: After Baking. <PIC> When the programme finishes, remove the loaf quickly or it might become soggy.  Leave it to cool on a wire rack.When you cut the first slice, check to see whether the dried fruit is evenly distributed throughout the loaf.  Has it all sunk to the bottom?  If so, try with a little less milk and water the next time.  Or a different type of fruit.  Similarly, if the malt loaf is too sticky, or too soft to be able to cut it easily, the remedy is to use less liquid in the mix.  But a malt loaf is meant to be somewhat squidgy.   Step 3: How to Serve It. <PIC> I think slices of malt loaf are best toasted.  The outside will crisp up and caramelise a little while the inside stays slightly chewy. If you then butter it or cover it in jam while it's still hot, the result is utterly delicious.  Actually, you don't really need to spread anything on malt loaf because it should be quite moist and sweet enough to eat on its own.  Try half a (naked) slice with a cup of tea or in a lunchbox instead of a biscuit.  Or spread on a generous amount of butter, as you would do with parkin, another northern speciality.


Introduction: Real Green Eggs (and Ham). <PIC> Green eggs and ham; You may be able to have them in a box and with a fox, but can you make them at home? Yes, you can! With a clever bit of kitchen chemistry you can easily make your own green eggs, without any food colouring! The secret lies in a special pigment found in ordinary red cabbage, when cabbage juice is introduced to the alkaline egg whites the change in the pH causes the purple juice to turn a greenish-blue colour, it's completely harmless and produces a neat effect. So for all you Dr.Seuss fans out there, get ready to have your favourite childhood story for breakfast. Enough talk, let's make some green eggs (and ham), Sam I am!  Step 1: Ingredients. <PIC> ingredients: 							eggs 							red cabbage 					.materials: 							microwave 							cheesecloth 							mixing bowl Step 2: Chop, Nuke and Squeeze That Cabbage. <PIC> With a sharp knife, coarsely chop about 2 cups of read cabbage. Then, transfer cabbage into a microwave-safe bowl with lid and microwave on high for about 4-5 minutes. This will soften your cabbage and release the juices. After microwaving your cabbage will be very hot, allow to cool at room temperature or in the fridge until you can safely handle the cabbage. When your microwaved cabbage has cooled, place the soft cabbage into a doubled sheet of cheesecloth. Gather the edges of your cheesecloth and squeeze the cabbage over a mixing bowl, collecting the purple cabbage juice. Step 3: Separate Egg. <PIC> The reaction occurs between the egg white and the cabbage juice, therefore you're going to need to separate the egg yolks from the white. To separate egg yolks is easy: crack an egg over a bowl and carefully separate the shell into two halves without spilling any of the yolk (some of the white may fall into the bowl, that's alright). You should now have an open egg in one hand and an empty shell half in the other. Carefully pour the full egg into the empty shell, the yolk should pour out and rest on the empty shell and the egg white should fall into the bowl below. Continue pouring the egg back and forth between the egg shells until the yolk remains. Keep yolk in a shell half and set aside for later. Step 4: Combine Egg White and Cabbage Juice. <PIC> Brainy member BrittLiv explains:"Naturally, red cabbage has a colour somewhere between red and purple, depending on the pH-value of the soil it is growing in. This colour change occurs due to the pigment flavin, which belongs to a group of water soluble plant pigments called anthocyanins (For those of you, that don't know what the pH value refers to, it is the measure of the acidity (pH < 7) or basicity (pH > 7) of an aqueous solution). In this Instructable, we are making use of the fact, that flavin is a natural pH indicator and that egg white has a pH value of about 8. These slightly alkaline condition result in a colour change to a blueish-green."Previous, unclear science explanation:The purple pigment in red cabbage is called anthocyanins and can change colour in response to changes in pH. The acidity in red cabbage causes the pigmentation to be purplish, but when introduced to an alkaline condition (like the whites of eggs) changes to a blueish-green. To make your own green eggs pour a small amount of the red cabbage juice into your bowl of egg white and gently whisk together, you should see a colour change almost immediately. Step 5: Cook Your Eggs. <PIC> Time to cook some eggs. Heat your range to a medium heat and lightly oil a frying pan. Pour your green egg whites into the pan, then gently add the yolk you set aside (you did save it, right?) onto the top of the cooking egg white. Cook egg to your desire. Step 6: Serve. <PIC> I had so much fun making green eggs that I made my eggs two ways: sunny side up and scrambled. I'm sure this would also work if you wanted to make an omelet with them, too. Of course these eggs are completely safe to eat, so gobble them up! I noticed a slight change in flavour in the eggs after adding the red cabbage juice, almost a sweet taste and not unpleasant. Though this might not be an everyday thing it sure is a fun twist on boring old eggs, give it a try! Have fun! Did you make your own green eggs? Post a picture of your version of this project in the comments below and earn yourself an eggy digital patch and a 3-month Pro membership to Instructables.com.


Introduction: Benedict in a Basket. <PIC> While making my husband's lunch this morning, I found to my dismay that the loaf of bread I baked yesterday had a giant hole in the middle! I was so bummed at the idea of an entire loaf being useless, so I determined to use it up somehow. It didn't take long for me to decide that this bread was perfect for eggs in a basket (or popeye toast as many people call it). But I had already had my heart set on eggs Benedict... after a moment of deliberation I resolved to combine the two, and I have to say I was quite pleased with the outcome.  Step 1: Ingredients. Most of the ingredients you'll probably have on hand, which makes this a good lazy morning breakfast. You need:Bread; one or two slices per personEggs; depending on the hole you make in the bread, one or two per sliceButter; 1/2 Tbsp per egg plus a little more for toasting and sautéing Mushrooms; as many as you wantLemon Juice; 1/4 tsp per eggGarlicPaprikaSaltNote: the lemon juice and butter are for making hollandaise sauce, if you prefer a mix or another recipe then go for it, but I prefer to make it myself.  Step 2: Make the Toast . <PIC> Slice your pre-holed bread, or rip out the middle of some normal slices. Butter and toast one side in a pan and separate the eggs and yolks while it's toasting (unless you're not making your hollandaise sauce from scratch, then you can leave them together). When it's good and toasted to your liking, butter the other side and flip it over. Immediately pour the egg whites in the center and allow it to cook through. While that's going, dice the garlic and chop the onions. Heat up a pan of butter and sauté the garlic and mushrooms. Cover(so it stays warm) and set aside. At this point, the egg should be just about cooked (if it's not then flip it over for about 30 seconds with a spatula). Remove from the heat and also cover. Now time to make the sauce. There are many recipes, they are all similar. And mine goes like this: melt the butter(1/2 Tbsp per yolk), use a double boiler if you have one. If not, get creative; I use a ceramic bowl in a small pot with a little water in the bottom. A microwave is fine for melting the butter, but you'll need something else once you add the eggs. Once it's all melted add the egg yolks and beat vigorously with a wisk, be careful not to cook them to the point of scrambling. When the eggs and butter are well combined, add the lemon juice, salt to taste, and a little sprinkle of paprika. Continue whisking until the sauce is light yellow and about double in volume from when you first added the yolks.  Step 3: Put It All Together. <PIC> Place your pieces of toast on a plate, add salt and pepper to taste, drizzle with sauce (or smother if you like), and top with the sautéed garlic and mushrooms. If you want you can add a few other things like tomato slices, dried herbs of your choice (basil, oregano, or cilantro would be good), fruit, or slices of cheese. Feel free to change it up as you like, but this meal is best enjoyed hot, so dig in! Thanks for reading and I hope you love this delectable dish as much as I did.


Introduction: Super Mario Bros. Mini Mushrooms. <PIC> Mini marshmallow mushrooms with red and green candy tops.
While tootling down the soda aisle to pick some root beer, I discovered this cool ice cube container. The bottom part is rubber, so you can easily pop out the ice cubes. I picked it up and figured I would figure out a good use for it. It came to me a few days later – mini Super Mario Brothers mushrooms!Ingredients:
    Red candy melts
    Green candy melts
    White sprinkles, round (I used Spring Confetti from Wilton)
    Chocolate SprinklesEquipment:
    Ice cube container with rubber bottom
    Sealable plastic bags
    Toothpicks Step 1: Melt the Candy Melts. <PIC> Take a 1/4 cup of green candy melts and place into a plastic bag. Microwave for 20 seconds, moosh them around, then repeat until they are fully melted. Step 2: Pour Candy in Container. <PIC> Snip off a corner of the bag and squeeze the candy melts into the compartments of the ice cube container. You’ll want them no higher than 1/2″; between 1/4″ and 1/2″ is best. Step 3: Add Mini Marshmallow Stem. <PIC> Next, pick out your most stable marshmallows. I would set one on the counter before adding it to the candy melt. If it stood up, I added it to the candy melt. Gently press in the marshmallow. It doesn’t need to go in far t’all.
Allow the candy melts to sit for an hour.
When they’re set, pop out the candy melts. Careful when popping these out – one hit me right in the noggin! I could’ve been killed. Step 4: Seperate White Sprinkles. <PIC> If you don't have just white round sprinkles,  separate out the white sprinkles from the rest of the colors.  You'll want to have the sprinkles ready right after the next step, so it's best to do the sorting now. If you just have white sprinkles, well, then you're just on the right track. Step 5: Dip the Candy Tops and Add White Sprinkles. <PIC> You’ll note that the rubber tip of the ice cub container will have colored the candy melt differently – it’ll be a notable lighter red or green color. So, we’ll need to dip the top in more candy melt to even things out.
Take 1/4 cup of the candy melts and microwave for 20 seconds, stir, and repeat until the candy is fully melted. Dip in a mushroom and shake off the excess candy.
Add white sprinkles to the tops of the mushrooms! I wasn’t able to take pictures for this bit since it’s a two-handed operation. Step 6: Allow the Mushrooms to Rest. <PIC> Allow to dry. I found that a cooling rack worked out peachy. Step 7: . <PIC> Finally, take a tooth pick and etch in the marshmallow where you would like to place the chocolate sprinkles. Push the chocolate sprinkles into the marshmallow. Step 8: Enjoy!. <PIC> Repeat adding the chocolate sprinkles for all mushrooms and you’re done!


Introduction: EGGCELENT EGG DROP SOUP. <PIC> This eggstrodinary recipe will make you 2-4 cups of amazing, thick Egg drop soup. This dish is better than you will get at any restaurant! When cooked to perfection, this dish will make your mouth water just from the delicious aroma. This egg drop soup would make a great lunch or dinner, and can be enjoyed with a variety of people!  Step 1: Ingredients. 1 cup of Chicken Broth1/8 Teaspoon of Soy Sauce1/4 Teaspoon of Sesame Seed Oil1 1/2 Teaspoon of Cornstarch2 Teaspoon of water1 Beaten Egg2 Drops of food coloring(optional)1 Teaspoon of Green Onion(optional)1/2 Teaspoon of Pepper(optional)1/8 Teaspoon of Salt(optional) Step 2: . -Serves 2-4 people-Prepare time is 2 minutes- Cooking time is 10 minutes Step 3: . <PIC> Put chicken broth, soy sauce, and sesame seed oil in a medium saucepan. Bring to a boil with the stove on high. Step 4: . <PIC> Stir cornstarch with water to dissolve it. Step 5: . <PIC> Pour the dissolved cornstarch into boiling broth. Step 6: . <PIC> Stir gently while you pour in the beaten egg. Step 7: . <PIC> Add food coloring(optional) Step 8: . <PIC> Let sit for 1-2 minutes and you are done!


Introduction: "Schweddy" Balls for Everyone. <PIC> For those not familiar to Pete Schweddy and his Schweddy Balls click here:
http://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls
Tired of having an urge for Schweddy Balls but can't find an open Season's Eatings to buy them? Well I've cracked the one of the Schweddy family's secret recipes and I'll present my “Schweddy” Balls to you now. Remember no one can resist Schweddy Balls!
Real Schweddy Balls :
Glisten
Are Bigger then Expected
Slightly Misshapen
Delicate
Smell Good
Tender
To enjoy your own Schweddy Balls you will need:
2 lbs Trader Joes Dark Chocolate Pound Plus bars – These are high quality Belgium Chocolate
1 lb 72% Cacao Trader Joes Dark Chocolate Pound Plus Bars
1 large jar of Nuttella Hazelnut Spread
Filling Candy -All kind of choices here. I used bite sized snicker bars, Recees Peanut butter cups, and Ferro Roche candies. Peanut M&Ms, caramels, nuts, dried fruits, mixed chocolates, etc. will all work great. This is where you have a lot of room to play with your balls.
Basically we will make a thick chocolate shell and fill it with a chocolate hazelnut filling embedded with other candies.
Large Microwavable Bowl
Spoon
Metal Spatula/ Pancake turner
Sterilite Christmas Bulb Storage tray to use as a mold Step 1: Melting the Chocolate. <PIC> Break up 1 bar of the Dark chocolate and place in bowl. Microwave for 20 seconds. Stir Chocolate. Chocolate won't be melted yet but you need to set up a pattern. Microwave for 20 seconds. Stir Chocolate. Microwave for 20 seconds. Stir Chocolate. Chocolate should be starting to melt now. Keep microwaving and stirring until chocolate is melted and smooth. When it really starts melting, reduce microwave times to 10 seconds. Chocolate should be thick but pourable off a spoon. Step 2: Filling Your Depression With Chocolate. <PIC> Spoon chocolate into depressions on tray. Spoon it thicker around the top edge of the depression. The chocolate needs to be thick to build up a shell. Cover all of the bottom of the depression with chocolate. Pop into the freezer until set.
Remove from freezer. Repeat previous steps of melting chocolate and filling the depression. Freeze.
Remove from freezer. By now there should be a fairly thick shell that covers the whole depression. If not repeat a third time.
The freezer will make the outsides of the balls shiny. We all know that Schweddy Balls glisten. Step 3: Schweddy Ball Fillings. <PIC> Make you added candies bite size. You want decent sized pieces but small enough where they will fit without sticking above the mold depressions. I used snickers, Reccees cups, and Ferrero Roche. So I ended up with three different balls.
Melt the 72% Cacao Dark Chocolate the same way as the previous steps. You can use the same bowl and any other chocolate that was left. When melted, add about half to ¾ of the jar of Nuttella. Stir together until well combined.
Add Nuttella/chocolate filling and candy pieces to each of the ball halves. Make sure too try to not overfill the ball halves. Pop in freezer till setup fully. Step 4: Finishing Off Schweddy Balls. <PIC> Take the metal spatula and scrape the tops of the filled depressions to perfectly level off the halves. You are basically “planing” the chocolate halves. The halves should pop right out of the molds.
Take two of the halves and “glue” together with more of the Nuttella/Chocolate mixture. This should still be semi liquid. It will set up but it takes much longer then the balls in the freezer.
A more ambitious person would decorated their balls or dip the balls in another chocolate. Sprinkles, chopped nuts, coconut, cocoa, etc could all be added to the outside of the balls. I prefer my balls bare.
Now you can serve your Balls to everyone.
You just can't beat Schweddy Balls!


Introduction: Philip Marlowe: a Hardboiled Highball. <PIC> I don't claim to have invented this, it's just a classic highball, but I do take credit for the name.
There isn't an actual drink called a highball. Highballs are more like a genre of drinks. Very simply they are a distilled alcohol mixed with a larger portion of nonalcoholic diluent. There is no classic ratio, it's drinker's choice. Some classic examples of highballs are Scotch and Soda, Jack and Coke, Rum and Coke, Gin and Tonic, and the list goes on.
For those that don't know, Philip Marlowe is the famous fictional detective in the crime noir novels of Raymond Chandler. Often these stories were called "hardboiled" because they were tough and violent. Some of the titles of the Marlowe books might be more familiar to people because of their early movie adaptations: The Big Sleep (starring Humphrey Bogart as Marlowe) and Lady In The Lake (this time with Robert Montgomery in the part).
In the novels there was always a bottle of rye whiskey hiding out in a drawer or cabinet somewhere and often this was mixed with ginger ale or seltzer. Step 1: The Parts. <PIC> * Rye whiskey - Here looks are deceiving. I didn't actually care for Sazerac Rye, but I love the bottle. So I used it up and kept refilling the bottle with with my favorite rye, the tasty and affordable Jim Beam Rye. If you can't find an acceptable rye, buy a Canadian whisky. Traditionally they were made with a percentage of rye, but these days who knows.
* Ginger Ale - Since this is meant to be a drink for a hardboiled detective I choose Vernor's, a rough ginger ale.
And that's pretty much it. A glass and some ice and a spoon to stir with.
I use 2 ounces of rye per glass. Pour it in and top it off with ginger ale. Step 2: Drink It. <PIC> There, not


Introduction: Great Figure8 Snake Cake!!. <PIC> Creating an individual snake shape cake for a child turning eight became an adventure into the world of simple sponge transformed into the not so simple looking snake cake.  I love the opportunity to bedazzle and the joy of the creatin which actually was not difficult.  Step 1: Purchases. <PIC> Purchasing items, preparation and correct materials save stressed mums.
Buy:-  simple round (Woolworths) sponge cake, usually two in a packet.
 :-Royal icing, pre-made, white stuff, also at Woolworths.
:-Green food colouring, just the cheap stuff
:- a packet of roll- up, surprise...from Woolworths
:- plain white icing sugar, from... you know. Step 2: Materials. <PIC> What items you need to create.
:- large plate or surface or plastic container
:- deep plastic cup
:-tooth picks (only for emergencies)
:- knife
:- Cheese grater
:-time (ha he) Step 3: Creation. <PIC> Creation
1. Take the two sponge cakes and use the deep plastic cup to carefully make a hole in the centre of both cakes, twist slowly and gently. Remove centre.
2. Take one of the (donut shaped) sponges and slice it at an right angle from the middle of cake to the edge.  Think about this, it is important.   Only cut form the middle of the top to the middle of the edge. The piece removed will become to head of Mr.Snake.
3. Place the cut sponge ( with the  angled pive removed) and place on plate. Place the whole donut shaped sponge on top, half covering the removed section and creating a figure 8.
4. Tuck the head piece from the angled cut in the top circle as the head on the snake.
5. Open pre-made royal icing and massage in green food colouring. Rolling pin out and cut into strips to cover the snake cake.  There will be plenty of tucking in.  I used and cheese grater to create a pattern of scales on the icing.
6. The the Roll-Ups, cut the square of at and angle across from one corner to the other, crossing the middle.  Do both ways to create diamond shapes.  Simply peel of shapes and arrange on the snake cake.  Use odd shaped ones for the eyes.


Introduction: Canning Lid Labels @ TechShop Chandler. <PIC> This is a tutorial for some laser cut labels for canning jars. I've recently started canning my own tomato sauces, and I wanted to have a label that wouldn't require adhesive.  These labels are made to fit the standard size lids, not the wide mouth lides.  These instructions are assuming that you are using the Universal Lasers @ TechShop Chandler, and that you have taken the SBU and are familiar with how to operate the machine.For more information on the TechShop or to schedule a class, visit techshop.ws. Step 1: Gather Materials. For this project, you will need the Illustrator file provided, painter's tape, and cardstock paper.  Step 2: Customize File & Print. <PIC> Open up the Illustrator file and change the text to whatever you would like. You can make the text smaller or change the font if you would like. Just make sure that whatever you want to be etched on the coaster is in black.When you have finished customizing the look of the labels, go ahead and print from Illustrator to the laser program. From the print screen in Illustrator, make sure to hit "Setup" and "Preferences" to access the laser settings. Set your material height to .01", and choose Construction Paper for the material. Make sure to hit apply. Access the Manual settings tab, and change the black settings to a power of 20%. Once you are back in the print dialog, hit "Print" Step 3: Setup Material on Laser Bed. Place the cardstock on the laser bed, and use the painter's tape to hold down the edges.  If the edges aren't held down, then the exhaust air will blow the paper around when the lid is closed.   Step 4: Print to Laser. <PIC> Once in the Laser Control Panel, use the "Focus View" option to move the laser head to the spot on the material that you want to start cutting at. Then use the "Relocate" option to move the image to where the pointer is positioned. To do this, select the grab point on the image that you want to line up with the start point, and then hit "To Pointer" in the bottom right hand corner of the screen.Once you have the start point lined up, you can use the "Duplicate View" option to print more than one label at a time. In this example we will be printing 6 labels by setting both the X to 3 & Y to 2. When you have completed all these steps, you are ready to start the file printing. Go ahead and press the big, green Play button. Step 5: Label the Jars. <PIC> Once you have processed your jars, and they have had time to cool, take off the lid band.  Place the label in the top of the band and screw it back onto the jar.Enjoy!


Introduction: Herb-Infused Gourmet Tortilla Chips. <PIC>
          Transforming ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!
Create tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.
Add ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.
Designer Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole "pop".
This simple, inexpensive recipe technique takes just minutes and a few simple ingredients. Use your imagination to customize your Chips with herbs and spices that compliment your dish.
Don't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either.  You won't be purchasing those spendy flavored doritos anymore. Your taste buds and your wallet will both thank you!
Here's what you'll need to get started:  		Store-bought Tortilla Chips- preferably low (or no) salt
		Canola Oil Spray
		Herbs and/or dry seasoning/sauce/dressing mix
Here are the EASY-PEASY cooking directions: 		 Preheat your Oven to 350 degress.
		Layer the Tortilla Chips on a cookie sheet.
		Spray the chips with Canola Oil.
		Sprinkle with the chips with the herbs and spices of your choice.
		Bake for 3 minutes.
		Remove from the oven and serve!
Finally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from: 		Garlic Pepper
		Chili Powder
		Rosemary
		Thyme
		Lemon Pepper
		Dill Weed
		Garlic Powder
		Onion Salt
		Paprika
		Oregano
		Italian Herb blend
		Tarragon
		Ranch Dressing Mix
		Taco Seasoning
		Dry Cheddar Cheese Mix (from boxed Mac & Cheese)
There are literally DOZENS more herb and spices blends available so don't be shy about experimenting.
I used Lemon Pepper and Dill for a flavor to enhance an upcoming Nacho creation.   I also tried Cheddar cheese and Taco seasoning together for a basic dipping chip. Tarragon with garlic pepper sounded good so I tried that, too. ;-) ALL of these combos were absolutely delicious!
Just give this a try... you simply cannot go wrong! ;-)


Introduction: "I Wanna Help!" Bread. <PIC> If you have an eager young baking assistant, this is a great recipe.  It's very simple & the mixing is done in a Ziploc bag, which is both fun & less messy.  Plus, the bread is delicious! Step 1: Preparations.
To make this bread you will need a gallon size Ziploc bag, small mixing bowl, 8x4 loaf pan & the following ingredients:
3 cups all-purpose flour, or equal part white & whole wheat flours, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt Step 2: Smoosh, Bubble, Smoosh, Rise & Bake!. <PIC> Let's make some bread!
Combine 1 cup of flour, sugar, yeast and warm water in the Ziploc bag. Smoosh & mix until combined. Allow the mixture to rest for about 10 minutes.  You will see bubbles in the mixture, which means the yeast is working.
Next, mix 1 cup of flour, dry milk, salt and oil in your small mixing bowl, then add this to the Ziploc bag. Time to mush & squoosh again! Once that is well incorporated, add the final cup of flour & squish around again until combined.
Take the dough from the bag & turn out onto a lightly floured surface.  Knead for about 5 minutes, then place in a greased loaf pan. Cover with a towel and allow to rise in a warm place for about 30 minutes, or until about doubled in size.
Bake the bread for about 30 minutes in preheated 375 degree oven, or until golden brown.  Remove from pan & allow to cool somewhat before slicing. Enjoy!


Introduction: Ginger Bread Houses. <PIC> Christy, Colin, Jess, a few other friends, and I spent an evening building ginger bread houses.  We were all bogged down with the crunch right before the holidays at work, and no one had time to bake proper ginger bread.  So, we used ginger bread house kits, which while not tasting so good, did let us get right down to building.  Actually, considering the amount of candy sitting around, it probably was a good thing the ginger bread wasn't tasty - I probably would have had twice the stomach ache afterwards. Gluing the ginger bread together with molten-sugar from a hot-glue gun works amazingly well, as seen here in Candy Towers Built with a Molten-Sugar Hot-Glue Gun and Gluing a gingersnap cottage (like a nerd).  It's way better than icing, and allowed Colin to make an 8-sided "modern ginger bread house" that concluded the evening when we smashed it while playing catch.  Christy won the award for most obsessive compulsive house.


Introduction: How to Shop at a Downtown Farmers Market. <PIC> This is a beginner's guide to shopping at your downtown farmers market during a work day for people who don't know anything about fruit and vegetables, and don't particularly like to cook.Shopping at your neighborhood's farmers market is an item on Neighbors Project's Neighbors Checklist because you're likely to meet your neighbors at that type of market. Those markets are usually on the weekend. But shopping at your downtown farmers market is also neighborly because buying your groceries in batches from multiple locations tends to increase your likelihood of supporting local stores and farms and decrease your likelihood of using a car to buy groceries. Having lived in a neighborhood that tended to get saturated with people driving to the nearby Costco every Saturday morning, I can assure you that that type of shopping ain't neighborly. Thanks to the people in cars, the streets with the local shops and neighborhood institutions were noisy, dangerous to cross and smelly; not exactly conducive to local businesses and chatting with your neighbors on the street.I hate cooking (except baking) and don't know much about food in general. So it's really important for me to have good fruit, vegetables, cheese, breads and other basics around. That's what I slap together for meals. Otherwise I'll make myself sick eating an entire cake or bag of candy or pick up a slice. So getting basics from a farmers market is a key part of be a reasonably healthy and energetic person for me.To do this Instructable, you'll need:-Canvass or plastic bag(s)-Transit pass or money for your train/bus commute-A farmers market within walking distance of your job-MoneyThis is written mostly for people who work in a walkable downtown and commute by train or bus. Step 1: Find Your Market. <PIC> You may have already noticed the farmers market in your city's downtown. San Francisco has markets on Market Street between 7th and 8th Streets almost all day on Wednesday, and a market at the end of Market Street in front of the ferry building on Tuesdays. New York City has a market in Union Square, and lots of other places, including in Downtown Brooklyn, during the week. And Chicago has a very popular market in Daley Plaza and near the downtown post office on weekdays. I'm sure lots of other cities have them too.
If you don't know if there's one near you, and are unsure of when it is, just google for it or ask one of your co-workers or your friends who you've seen with a bag from the market. The one I went to at the Civic Center in San Francisco runs from the early morning to 5:30 pm on Wednesday, but many markets don't operate beyond the late afternoon. Since downtown farmers markets usually only operate on one or two days of the weekday and are seasonal (San Francisco's markets are year round), it can be easy to forget. I recommend that you put it as a recurring appointment in your work and personal calendars so that it just becomes part of your routine. Step 2: Pack a Bag. <PIC> Though most sellers at the markets will give you small plastic bags, it's a good idea to bring a largeish bag of your own to carry all of your purchases. I happen to have acquired a lot of canvass bags, so I like to bring two of those with me on market day. Just roll them up and stick them in your purse.
Various friends of mine have those super neat, unexpectedly sturdy bags that roll into tiny bundles. Those rock. It's also totally fine to bring a plastic bag; just make sure it'll hold a reasonable amount of weight. Step 3: Get Cash. <PIC> I'm not a morning person, I work late a lot, I tend to have a lot of lunch meetings or eat at my desk while working and I'm lazy, so I've found that the best time for me to go to the market is during lunch. If I've made it an appointment on my calendar, I'm more likely to eat lunch near the market and then shop. Or I'll schedule a lunch meeting near the market and shop after the meeting. The market at the Civic Center in San Francisco also features a few great food trucks -- tamales, falafel and roti -- which are delicious and cheap lunch options. Most markets have places nearby to sit and eat, so you won't be left standing with your tamale on the corner.
Farmers markets are made up of lots of small vendors from various local farms, creameries and bakeries, so they mostly take cash. That means that, if you aren't carrying cash (which I tend not to), then the first thing you should do when you leave your office is to get some cash from an ATM.
Definitely eat before you shop so that you aren't tempted to overbuy out of hunger. Though it doesn't hurt to skip desert at your lunch place in the expectation of buying a cookie or box of fresh strawberries at the market. But go early enough that you can get the best at the booths.
And don't forget to bring your canvas/plastic/mega bag that you packed that morning. Step 4: Make a Full Tour of the Market. <PIC> Seasoned farmers market shoppers get to know the best vendors at their local markets. But you won't. Vendors tend to sell some of the same items, especially apples, tomatoes, greens, baked goods and other staples. So take a tour of the entire market before you begin buying. As you look around, make a mental list of the items you both want and will actually eat. It's really easy to buy stuff you'll never eat -- like produce that requires a lot of preparation (beets, complicated squashes, etc.) or too much of something you like. Rotten vegetables or fruit in your fridge is depressing.
One of the benefits of taking an initial tour of the market is that a lot of the vendors give out free samples. Definitely take advantage of this!
I also recommend observing which booths appear to be the most popular, and what people are buying at these booths. Keep an especially sharp eye out for any chefs. If you see a chef or cooking school student at a booth, follow her around and see what she's buying. It's like a free class.
If you haven't been a fruit or vegetable aficionado your whole life, then you may encounter a very basic problem of not knowing what a lot of stuff is. Apples and carrots are easy to recognize, but you may never have seen a winter squash or various fancy mushrooms. So don't be afraid to ask the vendors or other people milling around the stand. I'm a huge fan of fresh spinach, but I still have trouble recognizing it when it's not labeled (the various kinds of lettuce completely mystify me), so I had to ask some vendors to point it out to me. Sad but true.
Finally, if you're concerned about eating organic food, then use your tour to note which booths sell organic.  Step 5: Buy!. <PIC> Now that you've looked around and made your mental shopping list, go nuts shopping. Pick up the produce you're thinking of buying to check for blemishes and smell. Some of the organic food will look less obviously shiny than the processed stuff you're used to seeing in big grocery stores, but will probably still taste a whole lot better. Especially apples.
Use the small plastic bags at each booth to gather your purchases from that booth and pay the vendor directly. Remember: cash. Then place your purchases in the bag you brought with you. There may be lines at some of the more popular booths, so be patient.
Most people who start shopping at their farmers markets just buy things like apple, apple cider, baked goods and maybe cucumbers. I personally started with eating a lot of carmel apples. Once you get comfortable with those really basic items, you'll probably want to move on to buying actual vegetables -- like tomatoes, greens, squash, peppers, etc -- as well as herbs, cheese and yogurt. The next stage is experimenting with vegetables you've never seen before, mushrooms and meats.
If you're going to buy meat, make sure you have a place to refrigerate it in your office. The market in San Francisco sells fish. I don't recommend buying fish if you plan on a long, crowded train or bus commute. Your fellow commuters will hate you. And for good reason. Step 6: Take It Back to Your Office. <PIC> If you've shopped during lunch, then take your full bag back to your office and either put it in the company fridge or put it away in your space. Most fruits and vegetables don't need to be refrigerated, though you might want to air them out (take them out of the bag). But obviously cheeses, meats and yogurts definitely need to be refrigerated. If your office doesn't have a fridge, take up a collection or ask the boss to invest in a small one. They're fairly cheap. Or buy one for yourself.
If you bought herbs like basil or cilantro and you keep them near your desk, your office will smell wonderful for the rest of the day. The pleasing aroma will make everyone who comes into your office bend to your will.
Then get back to work. Step 7: Take It Home. <PIC> One of the best things about shopping during lunch is that you can keep some of the food at your office. Create a place on your desk for apples or other fruit that you can snack on during the day. If you also keep some peanut butter or other basics around, you'll be less likely to go house on the catered desert plate left over from meetings or that evil, evil candy jar that your co-worker keeps simply to taunt you with.
At the end of the day, whenever that is, get your bag and head to the train or bus. If you're lucky enough to get a seat, put your bag of groceries between your legs at your feet. If you have to stand, you can also keep it between your legs at your feet. By doing this, you'll be more likely to avoid the contents being squashed by the people around you. It's kind of like protecting the ball when you're running down the field during a soccer match. Step 8: Store It. <PIC> When you get home, empty your bag (and put it back in your purse). For greens and anything else with roots, put their roots in a bowl of water as if they are flowers. You can also put them in a wet cloth or napkin and then in the fridge. This will keep them fresh. Apples should stay out. You can keep the other vegetables and fruits out too if you're planning on using them within the next day. Otherwise, put them in the crisper in your fridge. Step 9: Eat!. <PIC> I recommend trying to eat or cook your haul as soon as possible. Cut up your cucumber and use it with hummus or some interesting dip. Eat your apples with peanut butter or cheese or caramel (or, if you have to, something healthier). Steam or roast or fry your squash and other vegetables -- and then melt your cheese all over them. Mmm, all vegetables taste great smothered in melted cheese. Or, heck, make a real recipe if you must. I have no advice for you on actual cooking.


Introduction: Pudding Cauldrons. <PIC> These little cauldrons are perfect for serving pudding out of to make the occasion a little more magic. These work well for Halloween or any other magical occasion (Harry Potter related things). And they are easy to make.  Step 1: Supplies. <PIC> -Chocolate or candy melts of your choice (For mine I used Wilton Midnight Black candy melts as they were closer to a cauldron's color than brown)
-Balloons
-Vanilla instant pudding mix
-Milk
-Green (or whatever color you want your potion to be) food coloring
-Pretzels
-Cookie sheet
-Wax paper or a silicon baking sheet Step 2: The Balloons. <PIC> Blow up the balloons but not to full size. Make them just big enough that they are rounded. When the amount wanted it blown up, wash the balloons. No one wants rubbery desserts.  Step 3: Melting and Dipping. <PIC> For melting your chocolate or candy melts, you can either use the microwave or a double boiler. I used a double boiler. For this just put enough water is the bottom part to create a good amount of steam. Place a metal bowl or the top part of the double boiler on top and pour in the candy that you're melting. Keep a close eye on the temperature as you don't want to burn the candy but you also don't want it to be too thick or else it will be difficult to dip the balloons.
If you're melting it in the microwave, just keep zapping your bowl of candy until it has melted to a smooth consistency. Make sure you use a big enough bowl that you will be able to dip balloons in.
When the candy is melted just right, take a spoonful of it and place it on the cookie sheet with either the wax paper or silicon baking sheet; this will become the base of the cauldron so it stands on its own. Carefully dip the balloon in the candy, trying to cover the bottom half of it as evenly as you can. Place the dipped balloon on the chocolate you spooned onto the sheet. Keep doing these steps until all your balloons have been dipped.CAUTION: Balloons may explode if they get too hot! This happened to me and black candy went everywhere.
Set them aside to set. If you want this to happen a little quicker, place the sheet in the fridge. Step 4: The Handles. <PIC> To give these bowls that extra cauldron-y touch, they need little handles. Break the pretzels apart, leaving a half oval piece. Dip these broken pieces into the candy and place on the sides of the set candy bowls.ANOTHER CAUTION: I would not suggest following my lead on using your bare fingers. The candy started to really burn after a while. Use gloves if they are available to you.
Allow the candied handles to set. Step 5: The Pudding. <PIC> The simplest step: just follow the directions on the back of your instant pudding package. When the pudding is set, add the food coloring and mix: instant potion. Step 6: Putting It All Together. <PIC> Carefully cut the tops off the balloons so the air will leak out instead of the balloon popping. Carefully peel the balloons out of the bowls; don't worry if the thin layer of chocolate at the top breaks off. This part may just take a little bit of patience.
When the balloon is all peeled away, just add a few big spoonfuls of pudding and you're set! Enjoy!
(My cauldrons aren't the best because of the twenty things I was trying to accomplish that day and weaving in and out of the activities. Surely with practice they will get better. I have high hopes for anyone who tries this though.)


Introduction: Experimental Bread Pudding. <PIC> I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an "experimental baking narrative" than a recipe.Experimental Leftovers Bread Pudding:Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean. I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over. Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!


Introduction: Rhubarb Syrup. <PIC> Simple rhubarb syrup that you can serve with adding more water and ice cubes as cold drink, or an ingredient for a cocktail, and also great for pink lemonade! Step 1: Ingredients and Method. <PIC> 1 c packed chopped rhubarb stalks (if you freshly cut the rhubarb, discard the leaves as they are poisonous)1 c sugar1 c waterBring all to fully boil on high heat then lower temp to medium-low and let simmer for 5-10 minsTake off from heat and let cool completely to room temperatureStrain (you will get about 300 ml of syrup)-------------------To serve: Pour syrup in serving glass, add in enough cold water and ice cubes.


Introduction: Baked Brie. <PIC> This is an appetizer that is easy to make, yet seems more elegant. You can change out the kind of jam/preserves you use or try it with something savory, like pesto. You can also add nuts, like sliced almonds, when you add the preserves. Serve with bread, crackers, apple slices, or anything else you might like! Step 1: Gather the Ingredients. <PIC> 1 (8 oz.) can refrigerated crescent roll dough
1 (8 oz.) wheel of Brie cheese
2 Tbsp. fruit preserves/jam (I used nectarine in this version, but raspberry or apricot are also good choices)
1 egg, beaten
French bread slices, Granny Smith apple slices, crackers, etc. to serve Step 2: Prepare the Crescent Dough. <PIC> Heat the oven to 350 degrees Fahrenheit.
Unroll crescent dough and and separate into 2 sections (crosswise). Press the 2 sections into squares, pinching and sealing the perforations as you go. Step 3: Cut Out Shapes. <PIC> If you want, cut shapes out of the corners of 1 dough square. Set the shapes aside for later. Step 4: Wrap Up the Cheese. <PIC> Place the brie on the remaining square of crescent dough (I trimmed the rind off the top of the brie - it's up to you). Top with 2 Tbsp preserves/jam.
Take the square of dough that you cut shapes from earlier and place on top of the brie. Press evenly over the cheese and seal to dough on the bottom. Fold bottom edges over the top of the dough, pinching and sealing seams. Place cut out shapes on top of dough. Step 5: Egg Wash and Bake. <PIC> Place crescent wrapped brie in small dish sprayed with cooking spray (you can also use a cookie sheet - I like to use a shallow dish in case any of it leaks out when baking).
Brush the top of the dough with beaten egg.
Bake in preheated oven for 22-24 minutes or until golden brown and dough is baked through. Cool for ~10 minutes. Step 6: Serve and Enjoy!. <PIC> Transfer brie to serving plate and eat with crackers, bread, apple slices, or whatever else you want. Enjoy!


Introduction: Edible Dirt Bombs . <PIC> edible dirt bombs are a perfect snack for a little kids birthday party.  This, modified no bake cookies recipe This is the best snack that you will be craving for a long time. Step 1: You Will Need. <PIC> ingredients :4 TB Hershey's  cocoa powder 1/2 C (1 stick) butter2 C of sugar 1/2 C of milk3 C of oatmeal 3/4 C of  peanut butter2 TB of vanillaAlso i put chocolate chips and sprinkles. Step 2: Tools. <PIC> 2 Quart potspoonmeasuring spoons and cups wax paper Step 3: Step 1: Mixing Initial Ingrediants. <PIC> Keeping the burner on low, cook together the cocoa and the butter.  After mixing these on the stove for 3 minutes add the sugar.    Step 4:  Step 2:adding Milk and  Oatmeal. <PIC>  Remove from the stove.  Stir in milk then add the oatmeal.This is where you want to bribe someone into stirring for you by offering a fresh edible dirt bomb when your done... Need that arm strength. Return to the stove and cook for just a few minutes till the oatmeal sofens Step 5: Step 3 Adding the Peanut Butter and Extras. <PIC> remove from heat, putting peanut butter and vanilla Step 6: Scooping and Plating the Edible Dirt Bombs. <PIC> you scoop the Edible Dirt Bombs out with spoons on the wax paper use hands to make into a ball. Step 7: Enjoy Your Edible Dirt Bombs . <PIC> they are very crumbly. Step 8: .  Step 9: .  Step 10: .  Step 11: .


Introduction: Mendl's Courtesan Au Chocolat. <PIC> After watching the movie The Grand Budapest Hotel, I fell in love with Mendl's Courtesan Au Chocolat and wanted to recreate it.  If you haven't watched it, watch it and see why it's so special.  To me, it looks like something you would see at Mad Hatter's tea party.  It's colorful, dainty and it looks like it's about to tip over.This recipe makes about 14 pieces.  You could halve the recipe if it's way too much.  I would suggest that you make the cream puff and chocolate custard first then decorate the next day unless you want to spend your whole day in the kitchen.  This is a rich and decadent treat.  It's something I would make for a very special occasion or anniversary.  Anybody who would receive this would certainly feel the love. Step 1: Ingredients. Chocolate Custard 2 1/2 cups full cream milk80 dark chocolate bar5 egg yolks3/4 cup sugar2/3 cup all purpose flour3 teaspoons unsweetened cocoa powder2 tablespoons unsalted butter1 tablespoon vanilla extractCream Puffs1 cup sifted all purpose flour1 cup water4 tablespoons unsalted butter1/4 teaspoon salt4 eggsWhite Chocolate Frosting375 grams white chocolate ( I used a pack of Nestle melts)Food colour gel (red, green, purple) (I used blue since I can't find purple in my supermarket)Butter Cream Frosting 125 grams unsalted butter1 1/2 cups powdered sugar1 Tablespoon milkChocolate Covered Almonds14 pcs AlmondsDark chocolate barFilligree DesignWhite chocolate writing icing tube Step 2: Chocolate Custard (Filling). <PIC> Separate the whites and yolk from 5 eggs.  For the custard we will only be using the yolks.  Place them in a bowl and add the sugar.  Whisk the mixture. Sift the all purpose flour and cocoa powder and add that to the egg mixture and whisk until it is well combined. In a saucepan, heat the milk and dark chocolate in moderate heat.  When the chocolate is melted and bubbles appear on the edge of the pan, add this to the egg and flour mixture in a bowl and whisk.  When it is mixed well, place it back to the saucepan in moderate heat mixing constantly with a wooden spoon until it thickens.When the custard has thickened, remove from the heat and add in the butter and vanilla extract and mix well.  Then place the custard in a container and place a saran wrap directly on the surface of the custard to prevent a skin from developing.  Then cool it in the refrigerator. Step 3: Cream Puffs. <PIC> For the cream puff, sift the flour and set it aside.  In a sauce pan, boil a cup of water with butter and salt.  Once it's boiling, add in the flour all at once and mix with a wooden spoon.  When the mixture pulls from the sides of the pan and has formed into a ball, remove from the heat.  Add one egg at a time mixing the mixture until the egg is incorporated well before adding in another egg.  After the fourth egg, you can see in the 4th image that it has become glossy and the consistency is similar to thick custard.  Let this cool for 5 minutes.On a parchment covered tray, pipe the mixture using a round tip to 3 sizes (large, medium, small).  I just eyeballed mine from the largest one about golf ball sized and the smallest one approximately marble sized.  I baked the large and medium ones in the same tray while the small puffs in another tray since they will come out of the oven sooner.Bake them in a pre-heated oven 200 degrees celsius for 15 minutes then lower the temperature to 160 degrees then let it cool in the oven to make sure they don't sink.  For the small puffs, they will also bake for 200 degrees for 15 minutes but only 10 minutes for 160 degrees and you can remove them immediately from the oven.Once removed from the oven, place them on a wire rack and make holes under the puffs using a small knife to make sure the moisture comes out. Step 4: White Chocolate Frosting. <PIC> When the puffs are cooled, pipe in the chocolate custard in the hole and set aside. For the frosting, melt the white chocolate on a double boiler.  Place them in 3 bowls and add food color for each. (red, green, blue) In the movie, the largest puff is purple but I can't find it in the supermarket so I used blue. Dip the small puffs in red, the medium puffs in green and the large puffs in blue.  Step 5: Chocolate Covered Almonds and Butter Cream Frosting. <PIC> Melt some dark chocolate on a double boiler then dip the almonds and let it set on parchment paper.  For the butter cream frosting, use a mixer and mix until the butter is light and fluffy then add the sifted powdered sugar a little at a time while mixing plus the milk. (Instead of using butter cream frosting, you can use whipped cream.  I think whipped cream is better so that it isn't too sweet.)  Take some butter cream frosting and color it blue.  Since my frosting is yellow due to the butter , it turned out green. Step 6: Assembling and Decorating. <PIC> Instead of placing some butter cream frosting on top of each cream puff, I recommend that you use melted white chocolate to make the bond between each puff stronger because mine kept on slipping.Using a white chocolate piping tube, make some filligree designs for each puff.Add a collar of green dots in between cream puffs.Use a star tip, pipe the butter cream frosting design along the base of the pastry.Add some frosting to the top and place the chocolate covered almond.Then, 13 more to go. ^_^


Introduction: Bleeding Cupcakes. <PIC> I wanted to make some Hallween themed cupcakes that still tasted good, and this is what I came up with! Step 1: Ingredients. <PIC> To make these cupcakes, you will need ingredients for a white cake and some kind of red colored berry preserves of some kind.  I used raspberry jam.
I used a boxed french vanilla cake mix and substituted the amount of water they call for with buttermilk and added an extra egg. Step 2: Preheat Oven and Mix. <PIC> Preheat oven to 350 degrees while you mix the ingredients for your cake.  Don't mix in the jam yet! Step 3: Fill Cupcake Trays. <PIC> Fill the cupcake trays about 2/3rds full with the white cake batter that you just mixed.  Put about a tablespoon of jam on top of each one.  Don't put the jam inside or you wont be able to see it afterwards! Step 4: Bake and Serve!. <PIC> Bake cupcakes for about 15-20 minutes, depending on your oven.  When a toothpick is inserted and comes out clean, you know they are done.  The jam has kind of melted into the cupcakes and the cake puffs up around the jam and they look disgusting!  But they taste delicious!
Happy Halloween!


Introduction: Layered Chocolate Fudge for Valentine's Day. <PIC> Are you a beginner baker? Want some easy recipe to surprise your valentine? Here I am to help you with fun and easy to do recipe.Before going to the next step ,let me tell you a little about this chocolate fudge. I made this fudge with 3 layers.Bottom - Graham cracker crust, Middle - Semi-sweet chocolate , Top - White chocolate. Why 3 layers ? Semi -sweet chocolate is my hubby's favorite , white chocolate is my favorite and we both like something cripsy and crunchy to go with soft fudge ,so I decided to add a crust base for this fudge. This recipe is totally customizable according to your taste. I will be using vanilla extract but you can add strawberry,blueberry,cherry ,lemon or any fruit essence to suit you and your valentine <3. Now lets move to the ingredients list. Step 1: Ingredients & Materials Required. For Crust :9 Graham Crackers (full)5 tbsp unsalted butter1/4 cup sugar1/8 tsp saltA  pinch of Cinnamon (optional)For Fudge :1 can sweetened condensed milk (14 oz)1 1/2 cups of semi sweet chocolate chips1 1/2 cups of  White chocolate chips or Red Candy melts1 tsp vanilla extractRed food coloring (optional)Two pinch of saltBaking supplies:Baking tray (I used 9" X 13" inch tray)Parchment paper (if you are baking) or wax paperFood processor or blender or mixerMicrowaveMicrowave safe bowlSpatulaMeasuring cups Step 2: Prepare Your Crust. <PIC> Break the graham crackers into small pieces and put it in the food processor.Along with the butter (room temperature) ,sugar,salt and cinnamon. Blend it until all the crackers break and combine well with the other ingredients.The texture should be as shown . Step 3: Make Your Crusty Base. <PIC> Line the baking pan with parchment paper and put the mixture in the pan and smooth it with hands.Bake at 350F preheated oven for 10 minutes and then chill the crust before the next step. Step 4: Make Your Semi-sweet Chocolate Layer of Fudge. <PIC> Take semi sweet chocolate chips  and 1/2 can of condensed milk and microwave it for 2 to 2.30 minutes until all the chocolate melts.(This timing differs from microwave to microwave)So I would recommend doing it in  30 seconds intervals.It should not take more than 2.30 minutes.Doing it for more time makes the chocolate oily. So, be careful to not do it too much.Add 1/2 tsp vanilla extract and a pinch of salt and mix it well.The consistency will be like , chocolate will leave the bowl smoothly when you whirl around with the spatula and will not be sticky. (As shown in the picture) Step 5: Pour the Semi-sweet Chocolate Layer of Fudge. <PIC> Pour the mixture above the crust and smooth it with spatula.Allow it to cool in fridge for 30 minutes before you pour the next layer. Step 6: Make Your White Chocolate Layer of Fudge. <PIC> Take the white chocolate chips and condensed milk in a bowl and microwave as mentioned in step 4.If your mixture is liquid even after microwaving ,that means you have added more condensed milk.Try adding some chocolate to bring it to the right consistency. Then add a drop of food coloring for red richness of the fudge and mix it well.Finally add a pinch of salt with 1/2 tsp of vanilla extract and mix it. Step 7: Pour the White Chocolate Layer of Fudge.. <PIC> Pour the mixture above the previous layer and smooth it with spatula. Allow it to chill for 3 to 4 hours. Then slowly take the fudge from the pan by holding the paper and cut them into pieces. Voila !! Your fudge is now ready to enjoy !! I made 1.5 inches square pieces.I got around 28 pieces and many small irregular pieces around the corners.  Step 8: Alternatives : . If you don't have an oven , you can make the base and leave it to rest for 2 hours before pouring your next layer.If you don't have microwave , do the chocolate melting part with a pan on the stove top.No bake crust base also applies if you don't have parchment paper or a baking pan.You can also make this recipe without the base layer.It will still taste delicious.As mentioned earlier, you can replace any fruit essence in the place of vanilla extract.Also instead of food coloring , you can also use red color candy melts.You can also alternate the color and make this recipe for any occasion. If you enjoyed this recipe as much as I am, please take a moment to vote for me in "Date night Dinners Challenge".Thank you.Wish you a  Happy Valentine's Day :)


Introduction: Individual Chicken Pot Pies. <PIC> Chicken pot pie is the ultimate comfort food. This recipe is to create a healthier version of the classic favorite using wholewheat biscuits, slimming down the dish without sacrificing taste.
For this recipe you will need the following ingredients:
Filling
-cooking spray (olive oil if you have it)
-1 lb boneless, skinless chicken breast, diced
-1 large yellow onion, diced
-2 large carrots, peeled and diced
-1 cup of frozen peas
-2 cups low sodium chicken broth
-4 teaspoons minced fresh thyme
-2 tablespoons whole-wheat flour
-fresh ground pepper to taste
Biscuits
-3/4 cup of skim milk
-2 1/4 teaspoon apple cider vinegar
-2 cups whole-wheat flour (about 2 tablespoons for dusting)
-1 tablespoon baking powder
-1 teaspoon baking soda
-1/8 teaspoon of salt (optional)
-1 tablespoon olive oil
  Step 1: Creating the Filling. <PIC> 1. Preheat your oven to 450 degrees F
2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes.
3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed.
4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium.
stir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.  Step 2: Preparing the Biscuits. <PIC> 1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes.
2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour.
The dough will be slightly sticky. if it is too sticky to work with, add a little more flour.
3. Roll the dough into 12 biscuits.
As you can see I made 11, one guest asked for less bread.  Step 3: Putting Together the Pot Pies. <PIC> 1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving.
2. Top each ramekin with 3 biscuits each.
3. place the ramekins on a parchment or aluminum foil lined baking sheet.  Step 4: Baking the Pot Pies. <PIC> After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown.
When finished, remove and allow to cool.
To serve, place each ramekin on a plate, as they will be too hot to handle.
Enjoy!


Introduction: Broccoli Souffle. <PIC> Do your kids hate eating their veggies??? Well fret no more! They will eat all of their veggies with this wonderfully light ,airy and cheesy Broccoli Souffle! I would suggest making two if you're making it for a family get together or office party. Make sure to get a nice medium golden brown crust and there won't be any left. At least this has been my experience throughout the years of making it.  This is the basic version of the recipe. I like to play around with it and throw in spices and other veggies. You can do individual souffle dishes as well Do you have two casserole dishes that fit inside one another?? there needs to be a gap all the way around the inner dish, even if it's just a tiny bit of a gap. ---- if not goodwill and thrift stores are are great place to find these sorts of things. I personally only buy used PYREX dishes. :-) *** If you want it super airy, use small diced pieces of veggies and half all the ingredients. It will come out like a cheesy, broccoli cake, sounds gross but yummy none the less. Square casserole dish inside a larger dish works fine.  ***Ingredients: - for a 5 x 9 dish 2 - 10 oz package of frozen broccoli pieces - substitute one 10 oz bag for another veggie 2 - can cream of mushroom 8 eggs beaten 1 cup mayo 1.5 -2 cups grated sharp cheddar cheese 4-6 small flat glass beads - the ones you put in glass jar for arrangements Preheat Oven @350° Cook Broccoli and any additional veggies as directed on package  - drain let cool Mix Mushroom soup, eggs, cheese, mayo ( additional spices can be added here) - you can use a mixer for this part if you desire Fold in broccoli and any other veggies you desire - gently fold it into the mix do not use mixer (see image) Pour mix into your smaller casserole dish filling it to 3/4 full Inside the lower dish place the glass pieces in the corners and center to create a gap under the top casserole dish- if your lower dish isn't deep enough skip this part Place dish into your other casserole dish - place in oven Now fill the lower dish 3/4 full with water - close the door - cook for 40 mins (not calculated for higher altitudes)Don't open the oven! Treat it like a cake, it will flop just like one but even if it does, it's still edible and fluffy. I watch mine through the window and when it gets a light/med brown I just turn the oven off and let it sit. It comes out super airy, yummy and if it weren't green the kids would never know. Happy Baking!! " Share the food, share the laughter and share the love "


Introduction: THIS IS SALSA!!!!!. <PIC> I was wandering around one day both bored and hungry. Not a good combination to be if you are a large person who happens to be on a tight budget. I looked at the possibilities and there were many. I settled on chips and salsa. $6.99 for a jug of salsa!!! Are you serious? I thought to myself, "self. you can make that." (I do not capitalize when I think to myself) So I did. Fast forward 2 years and I discovered the Instructables website. Yada yada yada, Salsa instructable. Step 1: Items to Be Used. <PIC> I will list the items used and some obvious disclaimers after a few of them. cutting board knife DISCLAIMER: Knives are sharp. Please use caution when wielding one as they have been known to be lethal weapons. smaller YET STILL POSSIBLY LETHAL knife spoon juicer (optional) blender DISCLAIMER: Blenders have sharp knives that rotate at high speeds at the bottom of them. see knife disclaimer above. bowl INGREDIENTS: 3 or 4 whole tomatoes large can of diced tomatoes 1 large red onion 1 bundle of cilantro 1 or 2 limes 10 or so jalapenos salt Step 2: Getting Started. <PIC> It may be a simple thing but I think the first step to food preparation is hand washing. This will also be important later. Open the can of tomatoes and dump it into the blender. PUT THE LID ON THE BLENDER! I use the "chop" button on mine but you may have a high tech one. Do not make liquid tomatoes here. Just chop them up for about 5 seconds. Pour this soupy slush into your LARGE bowl. ONIONS These things give off fumes that cause acid to build up in the eyes thus making it difficult to use your knife safely. You may wish to utilize a fan to blow the fumes away from your face while cutting these. Whatever your method for this, chop up onions. As mush as you want in your salsa. I used 1/3 of a softball sized red onion. Add them to your LARGE bowl. Step 3: Adding the Jalapenos. <PIC> This is the step that will determine if your salsa is edible or military grade WMD worthy. I am going to be very specific here. If you are experienced with Jalapenos then please ignore my specificity. THE SEEDS AND LIGHT GREEN VEINS INSIDE ARE THE HOT PARTS! Cut off the stem about 1/4 to 1/2 inch down the pepper. Slice the pepper in half lengthwise. Use the spoon to scoop out the seeds and veins. DISCLAIMER: Do this in a DOWNWARD MOTION MOVING AWAY FROM THE FACE!!! Set seeds and veins aside or discard. Rinse out cleaned peppers to get rid of any clingy seeds. I like to slice into thin strips and then dice my strips into tiny little pepper pieces. Whatever you like to do to achieve diced peppers is your call. Add the diced peppers to your LARGE bowl. WASH YOUR HANDS!!! WHEN YOU THINK THEY ARE WASHED ENOUGH, WASH THEM AGAIN! I can not stress this enough. If you fail to wash your hands at this point, you will regret your ever being born. There is a 100% chance of having to go to the restroom or getting something in your eye. If you fail to wash your hands.....I feel sorry for you. Step 4: Adding the Other Stuff. <PIC> Tomatoes are subjective. If you like your salsa chunky then chop your tomatoes. If you like your salsa thinner then you may wish to get the blender back out. I like mine chunky. I chopped my tomatoes and added them to my LARGE bowl. Cilantro is funny. Not just the name but the properties of it. It is a member of the parsley family but has a totally unique taste. It is also hard to cut up because you are mincing leaves. I use a rocking motion with the knife to maximize cutting action. PLEASE BE CAREFUL NOT TO STICK YOUR FINGER UNDER THE ROCKING KNIFE BLADE! As you can see above, cilantro is messy too.  Add it to the LARGE bowl. Step 5: Seasoning. <PIC> Lime is essential to salsa for two reasons. One, it adds a bit of tart flavor to your salsa. Second and more important is that lime juice also keeps fresh cut produce from spoiling. Roll the lime under your hand with slight pressure a few times back and forth. This makes it easier to extract the juices. Half your lime. If you have a juicer then you probably know how to use it. If not then squeeze the holy crud out of your lime and get all the juice possible into your LARGE bowl. Salt to taste. I used about 1/2 teaspoon of salt for mine but you can always start with none and add more until it tastes awesome to you. Step 6: Finishing. <PIC> Mix all ingredients together. Cover. Refrigerate. Enjoy! I hope you all enjoy my first Instructable. I look forward to reading your feedback or telling me how bad it was. Try it and let me know what you think.


Introduction: Pina Colada Cupcakes!. <PIC> I love Pina Coladas and I love cupcakes, so combining the two seemed like an amazing idea - Moist pineapple cake filled with a coconut cream filling, topped with coconut-pina colada butter cream icing, and of course, each cupcake looks like your very own Pina Colada! Step 1: Ingredients & Supplies. <PIC> Ingredients:Cake:
3/4 cup butter
1 cup sugar
3 eggs, separated
1 teaspoon vanilla
2 teaspoons Pina Colada mix
2/3 cup crushed pineapple (do not drain)
1 1/4 cup  flour
2 teaspoons baking powder
1/4 teaspoon salt
A pinch of cream of tarterCoconut Cream:
1 cup whipping cream
2 tablespoons shredded fancy un-sweetened coconut
1 tablespoon sugar Coconut Pina Colada Butter Cream:
1 1/4 cups butter
2 1/2 cups icing sugar (more or less to taste)
5 tablespoons Pina Colada mixDecorations:
Sweetened Shredded Coconut (to garnish)
Maraschino cherries
Canned Pineapple rings (or tid-bits)
Drink UmbrellasSupplies:
Cupcake pan
Cupcake paper liners
3 mixing bowls
Electric mixer
Large spoon/spatula
Measuring cups
Piping tips and bags*
Wooden skewers
*I purchased my piping set which included 4 tips and 8 bags from a Dollar Store for $2.00.   Step 2: Cake. <PIC> 1) Preheat the oven to 350ºF. Line cupcake pan with paper liners.
1) Beat the butter and sugar until mixed and fluffy.
2) Separate the eggs. You can use an egg separator or simply separate them by carefully passing the egg back and forth between the cracked shells while letting the egg white spill into a separate dish.
3) Add the egg yolks,  vanilla, coconut extract and pineapple to the butter and sugar and mix together well.
4) In a separate bowl, add the flour, baking powder and salt and mix well with a spoon. Then, add a little at a time of this dry mixture to the wet mixture. Combine together gently.
5) Beat the egg whites and cream of tartar in a separate bowl until the eggs whites form soft peaks. Add egg whites gradually into the rest of the batter and fold in gently.
6) Divide the cupcake batter evenly into the cupcake pan. Bake for 25 minutes (or until a toothpick comes out clean). Remove from the oven let them cool. Remove the cupcakes from the pan and let them continue to cool completely. Step 3: Coconut Cream Filling. <PIC> This Coconut Cream Filling is for piping inside the cupcakes.
1) Pour the whipping cream into a bowl and beat until it becomes thick and fluffy (about 5 minutes).
2) Add the coconut and sugar and mix together. If you are using sweetened coconut you may not feel the need to add any sugar. Either way, there will be plenty of sugar later in the butter cream icing! Set in the fridge to keep chilled if you are not yet ready to fill the cupcakes.
3) Using a wooden skewer, poke a hole in the center of the cooked cupcakes, about 2/3 of the way in. Move the skewer around in a circle to dig a little "well" in the middle of the cupcake.
4) Spoon the Coconut Cream into a piping bag with a small narrow tip. Place the tip into the hole in the cupcake and gently squeeze the bag until the Coconut Cream fills up the hole in the cupcake and you can see that it is filled to the top. Step 4: Pina Colada Butter Cream. <PIC> 1) Add the butter and half the icing sugar into a bowl and beat well until thick and creamy.
2) Add the rest of the icing sugar slowly in small batches and continue to mix until well blended. (You can add less or more icing sugar to your taste). Add the Pina Colada Mix and mix until well combined. Store in refridgerator if you are not yet ready to decorate your cupcakes.  Step 5: Decorating. <PIC> To decorate the cupcakes I used the biggest "Open Star" tip in my piping set but feel free to use any tip you desire. You can also, of course, just use a knife and spread the icing smooth over the tops of the cupcakes. And they would still look and taste great!
To make what I have coined the "Swirly Star" pattern, start on the outermost edge of the cupcake and slowly squeeze, making a large swirl until you reach the center of the cupcake. Squeeze while pressing down firmly in the center of the cupcake and then slowly lift your piping tip away from the cupcake.  It might take a bit of practice but you can always scrape it off the cupcake back into the piping bag and try again! I apologize for there being no pictures of the piping process but I needed both hands for piping.
Place a small slice of a pineapple ring on the edge of the cupcake. Poke the umbrella through a maraschino cherry. Gently press the umbrella with the cherry into the cupcake next to the pineapple slice. Sprinkle the cupcake with shredded coconut. ENJOY YOUR TASTE OF TROPICAL CUPCAKE PARADISE!


Introduction: Vegan No-bake Clementine Cheesecake. <PIC> Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan! ;) No cashews in here! It was a creation of hard work & lots of love,…hahahhahaha! This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?ou can really taste the yummy coconut butter in here & at the top the yummy juicy clementines & home-made drizzled chocolate sauce! The cheesecake it self is not too sweet just sweet enough! Enjoy! xxxxHere is the tart coming out of the cheesecake tin & bottom: A thing of beauty! ;) Step 1: Gather Your Ingredients!. Recipe: For 1 cheesecake tin: 18 cm x 18 cmIngredients:For the cheesecake base: 1 cup (85 gr) medium-sized oats 1 cup (85 gr) white almond meal 2 tablespoons melted coconut oil 3 tablespoons maple syrup For the cheesecake itself:1 packet of 400 gr drained silken tofu 50 gr coconut cream 1 cup coconut butter  (I added 1 teaspoon of coconut oil) 2 tablespoons coconut sugar 2 tablespoons maple syrup 1 teaspoon xantan gum 1 teaspoon vanilla extract/ I use home-made 1 tablespoon unsweetened soy milk 2 peeled clementines, pits removed For the clementines on top: 3-4 clementines, peeled, pits removed, cut up not segments For the Chocolate Drizzle: 2 tablespoons coconut oil, warmed until melted 2 tablespoons maple syrup 2 tablespoons raw, unsweetened, natural cacao powder Step 2: Method!. <PIC> First, make the base. Take your food processor & place the S-blade in.  Add oats. Place fitted lid on & pulse until it resembles a flour. Add almond flour, melted coconut oil & maple syrup. Place fitted lid on & pulse until it forms a brownish dough. It will look something like this. See 1st picture above!Oil your cheesecake tin with the same coconut oil on the base & sides. With help of your fingers & hands, push the dough into all the sides & base of the cheesecake tin. You can use the back of a spoon or spatula to help you. Place into the fridge to stiff up, at least until your filling is made. It will look something like this, see 2nd picture above!Now, make the cheesecake topping. Take your Vitamix container & add silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk & clementines together. Place fitted lid on & use the tamper to push ingredients into the running blades. Blend on high-speed for 1 to 2 minutes & turn back. Stop machine from time to time to push ingredients into the blades. Blend again on high-speed until it all is creamy & check the sweetness. You must taste the clementines with sweetness attached! ;) It will be creamy & very thick too. Spread it all out on top of your cooled base. With help of a spatula, clean fingers & a spoon. Place back into the fridge for at least 2 hours or until stiffed up. After being one hour in the fridge, place fresh segments of clementines over the top of the cheesecake & place back into the fridge, see picture here, 3rd picture above!Finally, make the drizzled chocolate sauce. Place your coconut oil, raw cacao powder & maple syrup into a bowl above a fitted pot filled with boiling water. The hot water must not touch the bowl! This is called au-bain-marie. Set the what on low-heat. The heat will melt your coconut oil & with a whisk, stir everything together! MMM! You can really taste the chocolate & yummy maple syrup. See 4th & 5th pictures above!Turn heat off & drizzle your hot chocolate sauce over your clementine segments & place into the fridge to cool down further, at least for 4 hours!!! I drizzled my chocolate sauce with a spoon but that wasn’t very handy though! See 6th picture above!When you think your cheesecake is ready, take it out of your fridge. With help of your hands, carefully flip your cheesecake tin open. Take away your upstanding sides. With help of a sharp long knife, loosen the base of your cheesecake carefully. Now, take a clean large plate or tart presentation stand & move your cheesecake to there, very slowly. Cut into desired pieces, but not too large because this cheesecake will fill you up! Enjoy with loved one’s! MMMM! Place leftovers into a fitted pot with fitted lid in the fridge. Remove from the fridge about 15 minutes before serving, because you want the cheesecake to be creamy & not too cold!!! :)You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/13/vegan-no-bake-clementine-cheesecake/


Introduction: Delecious Yummy Biryani. <PIC> Today we will make this perfect delecious biryani Step 1: . <PIC> This is all we need to put it on the rice we need a bazaliya and Cauliflower and carrots and of corse we need a chicken chest because it is so yummy in it and you can also put the meatballs in it because it is really yummy too and of corse we need a rice and for the color it is really up to you what color of biryani to make and the color is all about spices you can buy a biryani spices which changes the color and make it more tasty but today I used a turmuric to make the color yellow and I think it is more yummy than any other color of biryaniand yes my loves that is all we need for the perfect biryani Step 2: Cook Everything Now. <PIC> and now all you have to do is cook a rice and put the turmuric and salt to the rice to make the rice tasty and yellow and just cook the bazaliya and Cauliflower and carrots and everything that you wanna put in your biryani and then also cook the chicken chest very well and when you cook everything very well and nice then you are good to go  Step 3: Put Everything to Gather. <PIC> After you cooked the rice and the ingredients very well all you have to do is just put the ingredients on the rice and you will have a perfect delecious biryani Step 4: And Ta Dah. <PIC> and this is the biryani that we just made and have fun with it


Introduction: Pickle Rick Pickles. <PIC> Imported direct from Dimension C-137  Step 1: Break Out Photoshop .... or Just Print This Png.. <PIC> This will definitely be a short instructable.   The steps are basically:Find jar of whole pickles.Remove label from jar of pickles.Create new label for jar of pickles.  Option 1:  Break out Photoshop and and scour the web for various images to make your label.  Put them all together in Photoshop.Option 2: Just use the PNG attached to this instructable.Print labelCut out labelGlue label to jar of pickles.Honestly I just did this because I happen to have a jar of pickles sitting around that someone gave me at some point and I don't really eat pickles. This seemed like a good reason to keep them around.