Introduction: Skull Jello Shots. <PIC> This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels. Step 1: Ingredients. <PIC> 1 Skull Silicone Mold 3 6(oz) boxes of Jello - I used grape, orange & raspberry 1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice Cooking Spray Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box. Mini Cupcake Liners Tools: Small measuring cups or squeeze bottles Step 2: Spike the Jello. <PIC> To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine. You may adjust ratio of vodka or alcohol to suite your own taste. Step 3: Prepare the Mold to Set Jello. <PIC> To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors. Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe. Step 4: Remove Skulls. <PIC> Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface. Step 5: Shoot Responsibly!. <PIC> Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve. Happy Halloween!


Introduction: Spiced Pumpkin Cheesecake Recipe. <PIC> It was love at first bite with this spiced pumpkin cheesecake!  I was disappointed by all of the recipes out there that turned out flat, respectable-sized cheesecakes.  So I doubled up on pumpkin and cheese to create this epic, mile-high pumpkin cheesecake that is an absolute crowd pleaser!
This unusual dessert makes a great addition to any holiday dinner.  But once you try it, you'll be looking for any excuse to make it again! Step 1: Ingredients. <PIC>
		8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)
		1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)
		24 oz.. (680g) cream cheese, softened
		15 oz. (425g) pumpkin puree
		2/3 cup (75g) sugar
		4 eggs
		1 teaspoon vanilla
		1/4 cup (30g) flour
		Pinch of salt
		Freshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)
		Optional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile! Step 2: The Crust. <PIC> Preheat your oven to 350F (180C).
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated.  (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional.
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.  Step 3: The Filling. <PIC>
In a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.
Add the eggs, one at a time, mixing after each until just incorporated.
Combine flour and spices and slowly add to the liquid mixture.
Pour mixture into crust. Step 4: Bake. <PIC>
Bake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.
Use a knife to gently loosen the crust from the edge of the pan.
Allow cheesecake to cool before removing the rim of the pan.  Refrigerate for at least 4 hours and up to overnight.
If you are traveling with the cheesecake, leave the pan in tact until ready to eat!
You're gonna love this one, I just know it!


Introduction: Chocolate Penguin Boxes Filled With White Chocolate Snowflakes. <PIC> Learn to make your own completely edible chocolate penguin box and fill it with white chocolate snowflakes to give to someone special. This box is made using simple shapes put together to form an adorable penguin. The base and lid of the box are solid chocolate while the sides and decorations are made from tasty modeling chocolate. You can fill your box with any kind of candy, cookies, nuts, or chocolates including these festive white chocolate snowflakes. Step 1: What You'll Need:. <PIC> Before you begin, if you aren't experienced with making chocolate, read my chocolate making tutorial which includes information on types of chocolate to use, melting instructions and the recipe for modeling chocolate.
You'll need:
6 ounces melted and tempered pure dark chocolate or melted confectionery coating/candy melts
6" egg shaped cookie cutter*
baking sheet lined with parchment paper
rubber spatula or spoon
kitchen twine or ribbon
scissors
dark modeling chocolate (recipe here)
rolling pin
cocoa powder for dusting work surface
cutting board
pizza wheel or knife
fine tip paint brush (new or one that is used for food projects only)
pastry brush
penguin decoration template (download here)
white modeling chocolate (1/4 of a recipe - here)
orange food coloring
powdered sugar for dusting work surface
small amount of corn syrup (less than a teaspoon)
candy, nuts, cookies, or chocolate to fill your boxIf making white chocolate snowflakes:
10 ounces melted and tempered white chocolate or melted white confectionery coating/candy melts
snowflake chocolate molds
disposable pastry bag or spoon
*If you don't have a 6" egg cutter, you can use any size you have. Just adjust the size of the penguin decoration template pieces to fit the egg you use. Step 2: Make an Egg Shaped Box Base and Lid:. <PIC> Set your egg shaped cookie cutter on a baking sheet lined with parchment paper. Pour 2 1/2 ounces of melted and tempered pure chocolate or melted confectionery coating/candy melts into the middle. Use a rubber spatula or spoon to spread the chocolate out into a thin even layer. Gently tap the baking sheet to spread the chocolate out and remove any big air bubbles. Refrigerate if using pure chocolate, freeze if using candy melts until the chocolate is set -about 10 minutes. Step 3: Remove Chocolate From Egg Shaped Cookie Cutter.. <PIC> Remove the chocolate egg from the cookie cutter by gently pulling the edge of the cutter away from the chocolate. The chocolate egg should fall right out of the cutter.
You will need to repeat the process above to make the second egg. You need one egg shaped base and one egg shaped lid. Be sure to reserve about an ounce of melted chocolate to use as the glue that will hold the pieces of your box together. Once you un-mold your eggs, turn them upside down and use the smooth side of each egg for the base and top of your box. Step 4: Create the Sides of the Box Out of Modeling Chocolate.. <PIC> To determine approximately how long to cut your strip of modeling chocolate which will form the sides of the box, wrap a piece of kitchen twine or ribbon around your cookie cutter and cut where the edges meet. Cut off a little over an inch and use the long piece of twine as your guide. Dust a cutting board with cocoa powder. Roll dark modeling chocolate into a long rectangle that is 1/4" thick. Set the piece of twine across the length of the modeling chocolate. Use a ruler as a straight edge and a pizza wheel or knife to cut a rectangle out of the modeling chocolate that is the length of the piece of twine. You can make your box  shallow (1/2") or deep (3") depending on what you'd like to fill the box with - so cut your rectangle accordingly. My box is about an inch deep so my rectangle is about 15"x1". Step 5: Add Chocolate "glue" to Modeling Chocolate Strip.. <PIC> You now want to attach the strip of modeling chocolate to one of the chocolate eggs. Choose the nicest looking chocolate egg to be the top of your box.  Dip a fine tip paintbrush into melted chocolate and paint it all along one long edge of the modeling chocolate strip. Work quickly, so the chocolate doesn't harden. Step 6: Attach the Modeling Chocolate Strip to the Base.. <PIC> Attach the modeling chocolate strip to your egg shaped base. Pick up the modeling chocolate strip in both hands. Set the painted edge down on the chocolate egg. Bend the strip to match the shape of the egg. Set the strip on the egg about about 1/8" inch from the edge. Press it down to secure all but one end. You will need to cut off some of the modeling chocolate so that the ends meet up together without overlapping. Paint some chocolate onto the edge of the modeling chocolate strip to glue the two ends together. Press them until they hold together. If your modeling chocolate sides are not securely fastened to the base, paint some chocolate all along the inside edge where the modeling chocolate strip meets the chocolate base. This will help secure the two pieces together. Use a pastry brush to brush any excess cocoa powder off the modeling chocolate. Your modeling chocolate will harden as it sits and will be sturdy enough to hold up the box lid. If you've made your sides really deep (over 2 1/2") and you want to make sure they hold up well, you can paint chocolate all over the modeling chocolate to give it more support, just as a precaution. Step 7: Download Template and Cut Out Penguin Decorations.. <PIC> Download and print the penguin decorations template on paper or card stock. Cut out around each shape. If your egg shaped box is not 6" you will need to adjust the size of the template pieces to fit your egg box.
Dust a clean cutting board with powdered sugar. Roll out some white modeling chocolate to about 1/16" thickness. Set the largest cut out oval and the small circle on top. Use a knife to cut out around each shape making one oval for the white on the penguin's body and two circles for the eyes. Pinch off a small amount of white modeling chocolate and color it orange (detailed instructions here.) Roll out the orange modeling chocolate. Set the smallest oval and the triangle on top. Cut out around each shape making two ovals for the feet and one triangle for the beak. Roll out some dark modeling chocolate and cut out two of the medium ovals for the wings. To make the pupils of the eyes, pinch off two small bits of dark and roll into balls. Flatten into small circles. Step 8: Create Penguin Box Lid.. <PIC> Decorate the chocolate egg shaped box lid. Brush a small amount of corn syrup on the back side of the large white egg and press in onto the chocolate lid. Lightly brush corn syrup on the back of the orange ovals and attach them to the base of the white egg spaced about an inch apart for the feet. Attach the orange triangle beak at the very top of the white oval. Attach the white eyes then add the pupils. Shape the two dark ovals into wings, by curving up the edges. Brush corn syrup down the center on the back side of the wings and press them onto the chocolate egg on either side of the white oval. You can attach your pieces using chocolate instead of corn syrup, but it will show through the white decorations slightly. Step 9: Make White Chocolate Snowflakes.. <PIC> Pour melted and tempered white chocolate or melted white confectionery coating/candy melts into a disposable pastry bag and cut off the tip. Pipe white chocolate into the cavities of your snowflake mold. You can spoon the white chocolate into the cavities, if you prefer.
Tap the mold on the counter to level the chocolate and remove any air bubbles. Refrigerate if using white chocolate and freeze if using confectionery coating/candy melts just until the snowflakes set up, about 8-10 minutes. Turn the mold upside down and allow the snowflakes to fall out onto the counter. You may need to bend the mold or press on the backside of the mold to release the candy. If the candy wont release, it may not be set. Chill longer until they do release. Step 10: Fill Chocolate Penguin Box With White Chocolate Snowflakes.. <PIC> Fill your chocolate box with white chocolate snowflakes. Set lid on top. Wrap in clear cellophane or package in a gift box to give as a gift or simply set out and allow your family and friends to enjoy the candy inside the box. The entire box can be eaten - just break off pieces and enjoy. Step 11: .


Introduction: Giant Blue Cheese Wedge Salad - Use the Whole Head. <PIC> I invented this recipe as a response to a very common problem.  Everyone loves the classic steak house wedge.  But when you go to a restaurant they never give you enough.  Lettuce is cheap and has very few calories so why not use more???
The solution...the Whole Head Wedge.  It's also known as the "Wedgewood Wedge" after my neighborhood in Seattle.
Enjoy Step 1: Ingredients. <PIC> 1 cup blue cheese - I like to mix some Roquefort and other types of blue.  Just make sure you use high quality cheese3/4 cup mayonnaise3/4 cup sour cream1 bunch green onions - diced1 bunch radishes - thinly sliced5 slices thick cut bacon - I just microwave for about 5 minutes then cut into bits4 heads iceberg lettuce - cut it into a cube Step 2: Mix the Dressing. <PIC> Put the cheese, sour cream and mayo in a bowl.  Break up the blue cheese with a fork and stir.  If the cheese is stubborn you can use a potato masher.  Mix till creamy, but leave some nice big chunks of cheese. Step 3: Build the Salad and Eat. <PIC> Cut the lettuce into big cubes.  Drizzle with some of the dressing and a good amount of bacon bits, radish and green onions.
Don't forget to serve with extra dressing on the table.  You're bound to want more.


Introduction: Drill Powered Meat Grinder. <PIC> this is how to easily and cheaply convert a manual meat grinder / pasta maker into a electric one with out much work Step 1: What You Need. <PIC> you will need - 1 manual meat grinder/pasta maker-2 any hand drill Step 2: Prep . <PIC> take off the handle Step 3: Add the Drill. <PIC> attach the drill to the grinder like you would do when adding a bit to the drill Step 4: Done. <PIC> now you have a cheap electric meat grinder that has enough power to grind meat with out hurting your handthanks for looking hope you like the instructable


Introduction: Campfire Ham, Egg & Cheese Bread Bowl. <PIC> Ingredients:1 Lunch Size Bread Roll {Dinner Rolls are to small/I like Ciabatta Rolls, Above}Sliced Ham {Your Favorite Flavor & Brand}*1 EggCheese {Your Favorite Flavor & Brand}1 tsp. Butter {Optional}Salt/Pepper {To Taste}Servings: 1Prep Time: 5 MinutesCooking Time: 20-25 Minutes {Cooking times depend on how hot your coals are}.*Ham Substitutes:Any cold cut you like:     Turkey     Roast Beef     Corned Beef     Salami     Pepper Loaf     Bologna     Liverwurst     Smoked Kielbasa Slices {I know it is not a cold cut but it is really good}. Step 1: . <PIC> Do not cut the bread roll in half but cut it 1/3 of the way from the top and hollow out the bottom portion making sure not to break through the sides or bottom. Also remove a little of the bread from the top as well. Step 2: . <PIC> Spread the butter {Optional} in the bottom of the bread bowl, then line it with your ham and then add the egg and then cheese, adding salt/pepper to taste and replace the top portion of the roll. Step 3: . <PIC> Place your Campfire Ham, Egg & Cheese Bread Bowl on the center of your foil and make a pouch {How to Make a Foil Pouch and Foil Bag}. Remember to mark on the package what is inside with a permanent maker. Step 4: . <PIC> To cook your Campfire Ham, Egg & Cheese Bread Bowl place it on the grill grate above the hot coals and cook for 20-25 minutes turning it 180° about every 8-10 minutes.Warning: Any food coming out of the fire or off the grill will be hot when you go to remove your food from the fire be sure to use something other than your bare hands to retrieve your meals like pot holders, a tea towel or tongs.Brought to you by areyoureadysurvivalkits.com, “Be Ready for Tomorrow, Today” Step 5: .


Introduction: FORMcard : Bespoke Ice Cubes. <PIC> This is the first Instructable that uses the new product FORMcardthat was recently funded on Kickstarter. FORMcard is a handy, pocket sized card of strong,meltable bio-plastic that you can use to make, fix and modify the world around you. Just drop it in a cup of hot water and it's ready to use.  Because it's card sized, you can keep one in your wallet, toolbox or kitchen drawer so that it's always around when you need to fix something.This Instructable shows you how to make your own unique ice cubes with FORMcard. It's amazing for mould making and picks up a very high level of detail. Step 1: Melt the FORMcard. <PIC> Take a single FORMcard. Boil a kettle and pour out a cup of hot water. Let it stand for a minute. Drop the FORMcard in and wait for it to go floppy. Take it out with a spoon - being careful around the hot water!Make sure it's okay to handle, it should be warm, but not burning hot. Don't use it if it's too hot! Step 2: Mould It Onto Something. <PIC> Squash it on to something. An orange. A wooden toy. Your nose. A big key maybe?Remember that it will stick to other plastics if it's really hot. Just check before you squash it into things. Oh - and avoid squashing into fabrics as it can get stuck in the fibres. Let it go cool on whatever it's moulded around. You can run it under cold water if you're in a rush.  Step 3: Make Your Ice Knuckle!. <PIC> Fill the mould with water. Put it in the freezer and wait for it to freeze. The FORMcard is flexible enough so you can wiggle out the ice easily. Eh voila!


Introduction: Nuts, Fruit and Protein Granola Bars!. <PIC> Homemade Nut Protein Granola Bars! Filled with crunchy nuts and chewy fruit...Soft and chewy granola bars...real natural energy! They are packed with protein and work as a meal replacement bar!Take them camping, pack in lunches or eat on the go!Best part. Homemade goodness...no added words you can't pronounce.Best best part.Yummy.**These are 5 to nearly 40 year old approved!** All the ingredients are brought to us by the letter Bee!Really, Bees are the reason we can have these granola bars! Step 1: Ingredients!. <PIC> Ingredients: 2  1/2 cups of Old Fashioned Oats (only 1 cup pictured)1 cup Almond Flour1/2 cup Chia Seeds1/2 cup Raisins1/2 cup Chopped Dates1/2 cup Protein Powder (vanilla or chocolate) 1 cup Honey1 tablespoon ground cinnamonI started by grinding up some almonds to make my own flour.It sure would be easier in a larger food processor. :) Step 2: Mixing!. <PIC> Next: Mix all the dry ingredients in a bowl.(At this point, you will totally want to eat a bowl of it like cereal)Pour the honey over the top and stir it in.Once completely stirred, it should hold together pretty well. Step 3: Press and Bake!. <PIC> Now press it all down into a baking dish. I wet my hands slightly so the honey wouldn't stick andpressed it down as tightly as I could.The tighter it is pressed the better the bars will stay together.Place in the oven and bake at 350* F for 20-30 minutes. I went with the 30...and the edges are crisp...but the best part too.Remove from the oven and let them cool...then cut into bars. Step 4: Sit Back and Enjoy!. <PIC> I wrapped some parchment paper and tied them with twine. They are so yummy.My 5 year old swooped in and ate all the crumbs while I was wrapping them!To store them for lunches or camping, wrap them with clear plastic wrap and put them in an air tight container. Should be good for about 2 weeks...if they even last that long!Enjoy these Homemade Protein Granola Bars made from Bees!Check out my blog Doodlecraft for more awesomeness!And please vote for me in the Made by BEES contest!


Introduction: Poor Man's No-Meat Lentil Chili. <PIC>
          Don't get me wrong. I love meat. Probably more than you do. But unfortunately, meat is typically expensive and a pain to prepare.-Enter the lentil-
Lentils are amazing. Sorta like beans, they are super cheap when you buy them in bulk (~$1/lb or less). They also make a fantastic meat substitute. Cooked on their own, they don't really have a taste, but they will acquire the taste of whatever you cook them with. Green ones have a meaty texture, while red ones cook down into a refried beans texture. They are full of protein and lots of other stuff that I won't bore you with.
This is probably one of the easiest, most healthy, tastiest chilies you will ever eat. I've had people taste it and say they would pay money to eat it at a restaurant. The beauty of it too is that you can add literally whatever you want to it. This is just a framework.YOU WILL NEED
		1 cup each dry red and green lentils, rinsed
		1 can of diced tomatoes, or 1 large tomato, diced
		1/2 a can/jar of spaghetti sauce (any kind will do)
		1/2 cup chili powder
		3 cups water
		1 bouillon cube, chicken or beef works best
		Pepper to taste
		2 tbsp olive oil
This is the bare minimum required for the chili. OPTIONAL STUFF
		1-2 bell peppers, diced
		1 whole bunch of celery, diced
		Carrots, diced
		Spicy stuff (Aleppo pepper works very well for this)
		etc etc...
Now on to the good stuffs.
Dissolve bouillon cube in the water. In a large pot with a lid, add the olive oil and heat over medium heat. Add in any veggies (unless you are using canned tomatoes, don't add those yet). Cook the veggies in the bottom of the pot for about 5 minutes. Add everything else to the pot. Stir until the chili powder is dissolved. Cover the pot and raise the heat to high. When the chili begins to boil, reduce heat to low (2-3 on the dial if you have one that goes to 9-10). Cook for 30 minutes, stirring occasionally. Remove from heat and let sit with the lid on for another 30 minutes.
This makes a lot of chili, at least enough for 5-6 large servings. It's much cheaper than buying canned chili, tastes better, and is way better for you. If you added spicy stuff, the longer you keep it, the hotter it will get. Leftovers last at least a week in the fridge, although you probably won't be able to make it last that long.
This is fantastic with scrambled eggs for breakfast, as a side dish, or as a main dish with some mozzarella on top. If you try this with anything I haven't listed added to it, please leave a comment and let me know how it turned out!


Introduction: Turkish Coffee. <PIC> Back in the homeland, drinking coffee is a national pastime. Being in the Balkan cultural crossroads we consume every type of coffee and Turkish coffee is one of the most popular drinks. Turkish coffee for us represents a social activity and entertainment in the form of fortunetelling. Step 1: Materials. <PIC> Turkish coffee is very easy to make. I tend to buy Turkish coffee from a specialty store because it tastes like the one at home but you can use any type of coffee. The trick is to grind it as finely as possible. You will need an ibrik or any sort of small metal cup you can heat up on the stove and water.IngredientsFinely ground coffee Water Sugar (optional)UtensilsIbrik or a small metal pot or cup Espresso sized cups Step 2: Preparation. <PIC> Preparing Turkish coffee is very easy. Just follow these steps:Fill the ibrik or cup with water and bring the water to a boil. When the water boils, turn off the stove. If you are using a gas stove, just turn it off. If you have an electric stove, move the ibrik off the range for the moment. For each espresso sized cup, put a level teaspoon of coffee into the pot and stir. If you like sweet coffee, add the sugar before you add the coffee. You should get a nice coffee foam on the surface when you stir. Put the ibrik on top of the range and if you are using a gas stove turn on the low heat Now this is important: let the coffee boil once more very quickly. It will start to rise and spill out of the pot, so be quick in turning off the heat or removing it from the range if using an electric stove Pour the coffee into cups immediately Step 3: Serving. <PIC> Turkish coffee is usually served in ornate cups about the size of espresso cups. Often, a cube or sugar or other sweets are served with the coffee. Once the coffee is consumed, you can flip the cup over to get your fortune read. It's a typical pastime after drinking Turkish coffee!Enjoy!


Introduction: Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes Recipe. <PIC> Ingredients:600g ground beef250g bacon stripes1 hand sundried tomatoes175g limburger cheesesalt, pepper & paprika Step 1: Preparation. <PIC> Scatter salt, pepper & paprika to the beef and stir it together. Form a rectangle on a oven plate. Lay sundried tomatoes on it and limburger cheese on top. Form a nice meatlaof and cover the ends with bacon stripes. Now wrap the rest with bacon stripes.  Step 2: Finish. <PIC> Put the plate in the oven at 180 dregrees celsius circulating air for about 50 minutes. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...


Introduction: Friendship Liqueur. <PIC> Hello everybody,here's an experiment I've done to try how could be the taste of a liqueur with one of my favourites infused drinks: the mate. In the next step I'll explain why this name for this drink.I can say that it tastes very good, and surely it will be appreciated from the ones who loves the taste of mate and yerba mate derivatives!I've never done a liqueur, and it's entirely homemade... that's why I'll enter the "Homebrew" and the "Beyond the Comfort Zone" contests; it has been fun to try something new to do, relaxing and rewarding... it has been a successful experiment... vote it for the contests if you think the same, thank you! Step 1: Why This Name and a Bit of History. <PIC> Yerba Mate is a native plant of South America.Being rich in vitamins and minerals the Indians call it "super grass" or "green gold", and the derivative drink, mate, is called "friendship drink", as strong social connector to the custom of being drunk in company.This tradition continues even today in the countries of South America.That's why I decided to call this my experiment "friendship liqueur"!It is also known to be the favorite drink of Che Guevara, who was taking to fight his ailments caused by asthma.I could call the drink as "liquor of Che Guevara", but I did not want to use a name of a person who may have never drunk a similar liquor and then... the feeling of friendship has always been considered, at any time, a positive feeling for the social life of the people, without any major criticism or controversy, and I would like to not limit the number of people who could appreciate this liquor only for his name!Yerba Mate has numerous properties: cools, tones and stimulates.From the latest scientific sources it was discovered that this drink is able to eradicate many cancerous responsible of colon tumor cells, is very rich in antioxidants and is typically taken in place of coffee being very energizing and, unlike coffee, it is almost free of side effects.It contains a substance similar to caffeine, "mateina", which causes a feeling of relaxation and well-being without alteration of nervous disorders. It is also able, after a stressful non-working day, to recuperate energy, has digestive effects, is a stimulant for the proper functioning of the cardiovascular and is very useful in slimming diets because it causes a strong sense of satiety....And now, let's make the Friendship Liqueur! Step 2: Ingredients. <PIC> Here there are ingredients for 500ml of liqueur circa.What we need is:350ml of water;150ml of alcool 96%;5 spoons of yerba mate;5 spoons of brown sugar;You'll probably find all the ingredients in a supermarket; perhaps the only thing that you can not find in a supermarket could be the yerba mate, but it can be purchased in fair trade markets or online. Step 3: Prepare a Sugar Water. <PIC> First of all, put the water and all the brown sugar in a panPut the pot on the stoveTurn the water with a spoon to dissolve the sugar completely, like in the picture.When the water boils turn off the stove and wait a bit (15 minutes more or less) to let the temperature go down. Step 4: Add the Mate. <PIC> Add the mate to the sugar waterContinue turning the water and mate with a spoon for 2-3 minutesLeave the mate settle on the bottom: it takes 10 minutes to be a perfect infused drink, due to the quantity of mate used.Usually, it's used less mate per quantity of water (and less sugar too!), but we've prepared this concentrate drink because it will taste better as a liqueur in short drink. Step 5: Filter the Brew. <PIC> Separate the mate from the water through a sieve.Do this step more than one time, you'll notice that the yerba mate leaves a powder in the bottom of the water; it's useful to use a gauze or blotting paper for a better filtering; so, leave settle if necessary, for some other minutes, until it reach room temperature more or less... how long depends on the season when you're! Step 6: Add Alcool And... Drink Responsibly!. <PIC> At the end, put the alcool in the filtered brew and mix; it's possible that some powder could still be there, so take care to remove it eventually!Put in a freezer...how long as you want!Like lots of liqueurs, it tastes better when frozen, but choice is up to you; you can see what is my preference (and yes, I tasted a short drink before taking the photo...)!An Italian dictum says: "Who does not drink with friends is a thief or a spy"(Italian: "Chi non beve in compagnia, è un ladro o una spia").Drink it with friends, drink in short drinks, and... drink responsibly!It's a shame to lose the pleasure of drinking beverages mate taste!


Introduction: Homemade Cadbury Creme Eggs. <PIC> Cadbury Eggs Decoded!  Finally, you can make Cadbury-style Creme Eggs at home any time of year.  And you want to know the biggest secret?  The recipe is incredibly simple!  The molding takes some time and patience, but if you're not concerned about looks, these babies are easy to crank out, and possibly more addictive than the real things. Step 1: Ingredients. <PIC> Tools:MixerScaleEgg-Shaped Candy MoldChocolate Melter (opt)Ingredients:
		170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)
		58g (1/4 cup) butter, room temperature
		375g (3 cups) confectioner's powdered sugar (icing sugar)
		1 teaspoon vanilla
		1/4 teaspoon salt
		yellow food coloring
		1 (12 ounce) bag milk chocolate chipsScoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 2: The Filling. <PIC> You're going to be really astounded at how easy this is.
Cream together the corn syrup, butter and vanilla.
Sift in the confectioner's powdered sugar and beat until incorporated.
Ok yeah, that was it.
Now to get fancy and separate the filling into whites and yolks!
Take out about a third of the filling and stir in some yellow food coloring.  Now you're done!
Put the two bowls in the fridge, as they're easier to work with once they're set up a little. Step 3: Shaping the Innards. <PIC> This step is sticky!  It helps to keep your hands clean and cold.
Make little yolk balls out of the yellow mixture.  Place them on some parchment (seriously, not foil like I did. It was a mess).  Put them back in the fridge or even the freezer to firm up.  These babies get soft fast!
When the yolks are set up, you can start embedding them in the whites.  Scoop an amount of white filling out and flatten it into a circle.  Place the yolk ball inside, and wrap the white around it.  Know what to do next?  Stick it in the fridge.
*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag.  This would save a LOT of time. Step 4: Filling the Molds. <PIC> Melt the chocolate in a double boiler or in short bursts in the microwave.   Fill the molds with the chocolate and swirl to coat the sides.  Alternatively, use jorgegunn's method as detailed in Handmade Chocolate Boxes to fill the molds entirely, let the outsides set, and pour out the excess.
Once the molds are set, plop a filling ball into half of each mold.  Using more melted chocolate, join the two halves of the egg together.
Let set and demold.  The freezer does wonders for this step. Step 5: Alternative Method. <PIC> If you aren't using molds, you can try this method.
Melt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.
Either dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).
Once the chocolate is set, you can dip them again for an extra chocolatey shell! Step 6: Do Not Despair. <PIC> Not all of my attempts were successful, and I feel it's as important for me to share my failed attempts along side my successes.
Here you can see that my shells weren't thick enough or sturdy enough or I didn't let them set up enough.  There were a lot of delicious mistakes made this day.  And in the end I discovered that the egg shape really isn't necessary to creating a really delicious candy.
Chocolate is hard enough to work with.  If you have the patience to attempt adding a mold into the process, go for it.  The results will be something truly spectacular!


Introduction: Pickled Red Beets. <PIC> This is an easy recipe for pickled red beets. Here I have used red beets grown in our own garden, hence the relatively small size, but you can also buy then in your local store. I serve them with meat or put them on sandwiches, and due to the preserving pickling liquid they keep until next years harvest! Step 1: Ingredients. <PIC> 1kg red beetsPickling liquid:6.5dl clear vinegar (7%)5dl water3dl sugar2ts caraway seedsAdd all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved. Step 2: Sterilizing the Jars. <PIC> Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process. Step 3: Boil and Peel the Red Beets. <PIC> Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards! Step 4: Cutting the Beets. <PIC> Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full. Step 5: Adding the Pickling Liquid. <PIC> Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.Leave for two weeks for the flavours to develop. Store in a cold, dark place.Enjoy.


Introduction: 50th Birthday Cake. <PIC> If you like here is a quick video ;) Step 1: Ribbons Ribbons Ribbons. <PIC> For this step you will need:24 Gauge florist wire pink and white ribbon (or any other colour) double-sided tape scissors lighterCut the ribbon into 60 cm strips (5 x pink and 5 x white). Place double-sided tape on half of the ribbon strip, put the wire in the centre and fold over. Cut the ends into a V shape, run the lighter along the edges and coil the end. Repeat with the rest of the ribbons. Step 2: Bake a Cake. <PIC> This cake was comprised of two layers, I made an 8 inch chocolate cake and 6 inch vanilla sponge cake. The 8 inch cake is sitting on a 12 inch cake board and the 6 inch cake on a 6 inch cake card with a hole in the centre. If you like you can have a look at my other instructables here and here where I go into more details about baking, cutting and covering cakes with icing.Once you have your cakes covered, pop in 4 dowel rods and affix into place with a slab of buttercream. Step 3: Numbers & Shapes. <PIC> Make a card cutout of a number you require and bend the wires in that shape (I used 22 gauge silver florist wire). Cut the number out of the icing twice and apply some water onto one of the pieces. Place the wire on the bottom piece and cover with the top piece. Smooth the edges of the number with your finger and let it dry for few hours on a piece of foam or paper towel. Mix some luster dust with vodka and paint the number.Cut 3 hearts and 3 stars out of the icing. Dunk each wire in water and pop it in the middle of each of the hearts and stars. Once dry paint it with luster dust. Using a mould create desired shapes for the icing ribbon. If you find that your icing is sticking to the mould, use a sprinkle of icing sugar. Step 4: More Ribbons. <PIC> Using a ruler cut out icing ribbons and glue them on the cake with water. Attach the shapes you created earlier on the ribbons. Using the mould create beads strips and stick them onto the cake. Step 5: Birthday Message. <PIC> Mix icing sugar with a little bit of meringue powder, tiny amount of water and food colouring. Print out your message and place a piece of greaseproof paper on the top of it. Put your mixture into a piping bag and outline the letters. Once dried cut it into individual words and position it on the cake board. Loosen each letter and affix it in place with water. Step 6: More Decorating. <PIC> Pipe lots of little dots along the icing ribbon edges. With pink luster mixed with vodka paint the top of shapes and with a silver one the beads. Step 7: Finishing Off. <PIC> Position the numbers together with the hearts and stars then tape them together with florist tape. Add 5 of the wire ribbons you made earlier and apply more tape. Repeat for the second layer of wire ribbons.Poke a straw through the middle of the cake and cut off the end (this will make it easier to plant the number decoration in place and should also make it sturdier). Poke the number decoration into the straw. To stop the decoration from spinning, you could affix it in place with some icing and water.Cut and glue on the cake lots of white and pink stars. To finish off apply double-sided tape around the cake board and paste on ribbon for nicer finish.For those that might wonder, it took me about 12 hours to make this cake to a standard I was satisfied with.Thank you for visiting my Instructable and have a nice day ;)


Introduction: Chicken Bacon Ranch Wrap. <PIC> Here's a recipe for a tasty snack that's sure to fill you up. Our goal is to keep the cost of each wrap around or under $10.Here's a video tutorial for those that would like to follow along:https://youtu.be/mFrZ9FWULiw Step 1: Shopping. You're going to want to pick up a few ingredients.Required:Fully Cooked Chicken Breast StripsFully Cooked Bacon StripsShredded Cheddar CheeseRanch DressingTortilla WrapsOptional:Hot SauceHimalayan Pink SaltParsley (or your favored seasoning)LettuceBlack Pepper Step 2: Choppin' Block. First off, stack and cut your bacon into more manageable sized pieces. Effectively large bacon bits. If you want, nows the time to add the pink salt. If you do, it'll compliment the smokey flavor nicely, but don't overdo it or the bacon will become sweet as the flavor of the salt carries. Lightly microwave the bacon so the grease pulls the salt in.Next, cut your chicken into smaller pieces as well. We will be blending the two together later so you're going to want bite sized chunks.Your chicken will most likely be frozen so go ahead and thaw it with the microwave as well. Step 3: The Colonel Would Be Proud. Now that the bacon and chicken are chopped up, you're going to want to season the chicken. Mine was already lightly seasoned, but barely. I chose to go with a bit of parsley and ground black pepper, but lemon pepper would've been something I would've preferred to try. Add your seasoning as desired. Step 4: Sauce Boss. If you blend a bit of hot sauce in with Ranch Dressing you can make some real magic happen. All of the flavors of pepper and spice will come out, but the heat is reduced greatly by the taste of the ranch.We're going to pour the two into a bowl and blend them together with a spoon.Your aim will likely be a light pink color, so that the ranch isn't smothered by the hot sauce but equally the taste of the sauce can be detected under the ranch. Don't be afraid to tap a bit onto your finger and adjust your ratio as you stir. Step 5: Drizzle Yo Sizzle. Now that everything is ready, you're going to lay down your tortilla on a plate and stir your two meats together.It is optional to microwave your tortilla for a few seconds at a time to warm it and make it a bit easier to roll.Once you're ready, add your meat evenly across the tortilla, then sprinkle your cheese across as if you were making a burrito.Once these two layers are down, use your spoon to spread the sauce across the top and roll. Step 6: Snack Attack. <PIC> Now that your snack wrap is rolled and ready to go, you can either store it in the fridge and keep it for later, or you can pop it in the microwave for a few seconds.If and when you do the latter, you'll melt the cheese and fill in all the little gaps in between the chicken and the bacon. The amalgamation of flavors really is great.


Introduction: Homemade Sweet Tea. <PIC> Sweet tea is very easy to make and for some reason I don't do it nearly as often as I used to. Using a simple syrup instead of straight sugar seems to make it easier to control how sweet the tea becomes and mixes better. Baking soda is used to mellow out the flavor and it works great! Step 1: BoM. <PIC> TEA5-8 tea bags6 cups of water, boiled1/2-full jug of iceadditional 4-6 cups of cold waterpinch of baking sodaSUGAR3/4 cup sugar3/4 water Step 2: Simple Syrup. <PIC> I like sweet tea, but not hurt your teeth sweet. Make simple syrup by boiling a 1:1 water and sugar solution for about 5 minutes. Transfer the syrup into a safe container and set aside.  Step 3: Tea. <PIC> In the same pot, bring about 6 cups of water to a boil. When the water is boiling, remove the pot from heat and put in your tea bags and a pinch of baking soda. Allow the bags to steep for 5-7 minutes. When you remove the tea bags DO NOT wring the bags, this will cause your tea to become more bitter.  Step 4: Mix. <PIC> Mix the sugar syrup into the tea and then pour into a container that has been partially or completely filled with ice.  Step 5: Enjoy!. <PIC> Add more water (2-4 cups) to fill up the rest of your tea jug and stir. Drink ice cold


Introduction: Bread Machine Pizza Dough. <PIC> All my friends ask me for the recipe and technique for my pizza dough, so here's the instructable! This is easiest with a bread machine, but you can certainly knead the dough by hand. Step 1: Get Your Ingredients!. <PIC> For a 2 pound lump of dough (good for 2 pizzas), you'll need these ingredients:3/4 teaspoon salt4 cups bread flour2 teaspoon active dry yeast1 1/2 cups beer (12 oz. bottle)1/4 cup olive oil1/2 tablespoon sugar Step 2: Warm the Beer. <PIC> Heat the beer in the microwave to a temperature of 100-110 degrees. Be careful, it can fizz and foam if you shake it or stir it too vigorously. Pour it in the bread maker pan. Step 3: Mix Ingredients. <PIC> Place all ingredients into bread machine pan. Insert pan securely into bread maker. Step 4: Run Dough Cycle on Bread Machine. <PIC> Close the lid on the bread machine, and plug it in. Depending on your model, select the Dough cycle. Press the Start button. The machine will begin to knead the dough. Keep an eye on it as you need to ensure that the dough is not too dry and not too wet. You SHOULD lift the lid occasionally in the first few minutes of the kneading process to check. If it is too wet, add a tablespoon of flour at a time, waiting a minute or so after adding. If it is too dry, add a tablespoon of water at a time, waiting a minute or so after adding. The dough should stick to the sides a little bit, yet congeal into a moist ball and move around from time to time in the pan. Check out my YouTube video for the way it should look. Step 5: Shape Dough Into Pizza Crust and Bake. <PIC> Check out how that dough has risen! Let it touch the lid before you take it out, even if it takes longer than the dough cycle timer. I usually give it an extra hour, for a total time of 2 1/2 hours. The dough can now be turned out of the pan onto a floured surface and shaped into the pizza crust. Remember, this recipe makes enough dough for two pizzas. If you want, you can refrigerate the dough in a gallon sized Ziplock bag for a couple of hours up to a couple of days to make it a little less temperamental to work with. Have some fun pressing and shaping it into a pizza! Use a pizza stone if you have one. The crust will be crispier if you preheat the stone for 10 minutes at 450 degrees. Then, sprinkle a little corn meal, semolina, or flour on there, and finish shaping the pizza crust. Add sauce, cheese, and toppings. Bake your pizza for 10-15 minutes at 450 degrees. Cheese should be bubbly and have some very small little brown marks. Enjoy!


Introduction: Eldorado Chili - Microwave. <PIC> A simple hearty meal to prepare when you have limited kitchen utilities such as oven or stove. Step 1: Ingredients and Method. <PIC> 500 g ground beef (lean if possible)1/2 c minced/chopped onion1 each yellow and red paprika (or if they are not that cheap, just 1 green pepper is good enough, big one so it will be about 1/2 c cubed/diced)1-2 garlic, minced1 can tomato, broken up, liquid (the 28 oz can), or crushed tomatoes is fine as well1 can black beans (the 15 oz can) or red kidney, whichever is fine1/2 c broken spaghetti2 tbsp chili powder (omit if it's for kids or you don't like it a little spicy)1/2 tsp cumina pinch or two salt (as needed) OR bouillon powder, would make it even much betterIn a 3 quart microwave proof bowl/casserole, place beef, break with fork, then add in onion, paprika, and garlic. Cover and microwave on high for 9 minutes, stirring once.Break up beef again with fork, drain.Add remaining ingredients, mix lightly, put cover/lid back and microwave for 30-35 mins (until spaghetti is cooked) - every 10 minutes, take out casserole from microwave and stir mixture.Let stand 10 mins before serving. Enjoy :)


Introduction: Bleeding Skull Punch Fountain. <PIC> its a cool affect to your Halloween party.  Step 1: Things Needed. . <PIC> find a big punch bowl. plastic skull. aquarium water pump around 8gph.silicon or polyurethane hose les than a foot.barbed garden hose fitting.food grade silicone for fixing any holes or cracks u may make. drill. assortment of dill bits.  Step 2: The Hole in the Skull. . <PIC> this was abit harder than I thought. but dont get afraid I was over thinking it and trying to do it the hard way. and fyi it will crack dont worry thats what the silicone is for. find a drill bit big enough to screw the barbed garden hose fitting in. then find out ware u want the hole. keep in mind u want the skull to be out of the punch or just in it your prefrence. plan and plan! once u know where you want to have it drill the hole.  Step 3: Drill Holes in the Eyes and Anywhere U Want.. drill small holes you can always go bigger but not smaller. you can make the holes bigger later.  Step 4: The Stem.. <PIC> ok take the tubing. put the barbed end in the hose may need to force it in if u cant force it heet the tubing till its soft. now try and screw in the garden fitting in the big hole in the bottom or back where ever you have it. attach the adapter to the hose u may need the clamp. take the silicone apply some to the skull around the fitting and any cracks u may have made. you don't want any leeks.  Step 5: Pump in Bowl. <PIC> put the pump in the bowl if it dont have suction cups fix it in somehow. if you have suction cups but not a smoth bottom on the bowl put some silicone on the bottom where you want the pump then put the pump in the silicone before it drys. I did not like the pump in the bowl in the pic so I moved it to the back.  Step 6: Putting It Together for Test. . <PIC> once all the silicone is dry put it together. plan water in it to cover pump. plug the pump in and c what happens if u want bigger holes drill bigger ones now dont go crazy big go up a size or to till it flows like u want it. now fix the skull up it gets heavy. you are on your own with that. now you are ready to use it. thanks.  Step 7: .


Introduction: Cute Miniature Apples. <PIC> Hi there, as a bonus project for my apple a day for a week collection (you can find here) I am deciding to make miniature apples.The process is fairly simple but it is long and requires patience.Read on to find out the process!If I won the formlabs contest, I would begin making useful pieces with the 3D printer.I have seen the printers before and I have a million ideas running through my head as to what I could make! Step 1: Get Your Stuff Ready.. <PIC> You are going to need a few things before you start.The list is as follows;Apple, green or red doesn't matter.Lemon, try for a medium lemon, you will not use all the juice.Peeler.Melon baller.Knife, I used a Ceramic knife to stop the browning.Toothpicks.Medium plate.Small bowl, the deeper the better.Breadboard.You will need all the above, if you don't have a knife the peeler can be used. Step 2: Prepare the Lemon.. <PIC> OK, you have all the equipment needed lets begin.Cut the lemon in half and juice it, it is alright if seeds fall into the juice.When you have juiced the lemon you need to pour it into the bowl and add about four drops of food coloring.Stir in the red food coloring with one of the toothpicks until it is evenly spread throughout the lemon juice. Step 3: Prepare the Apple (the Full Size One!). <PIC> OK, now we need to peel the apple.Make sure there is no skin still on any of the flesh of the apple.Do not discard the skin, instead put it aside; we will be using it to make the leaves for the apples.When the apple is peeled and the skin is set aside you can continue to the next step. Step 4: Leave Me Alone!. <PIC> Time to make the leaves!Start by taking the skin we set aside and cut the end at an angle like i the first photo.Next, cut it on the opposite angle to make half a diamond.We need to complete the diamond as shown in the third and fourth photos.When that is done you have your first leaf!Make as many leaves as apples. Step 5: Mini Apple Time.. <PIC> Now, we take the melon baller and press it into the flesh of the apple like shown in photo 1.Twist it in a scooping motion and cut out a small dome, it should be a semi circle but if the bottom edge isn't flat don't worry.Because of the density of the apple it is hard to get a perfect circle, it is also hard to cut it with the melon baller.Now with the two halves we need to put them together, they probably won't fit well due to the roundness of the apple, we need to trim a little bit off so it is a flat surface.After flattening out the edges we can put it together, take a toothpick and skewer it through the middle of the half spheres like shown in the third photo.By using the toothpick as a handle you need to dip the apple into the food coloring mix we made earlier, the apple will not be 'red' but most apples you see in shops aren't fully 'red'.After dipping we thread on the leaves and present them on the plate.If you don't like the idea of leaves you can leave them out. (no pun intended)The toothpick is needed to hold the apple together and it also doubles as a stem.Thanks for reading, I hope you enjoyed it!


Introduction: Homemade Smoked Chili Powder.. <PIC> I have been asked many times about my homemade spices. Here is the one that started them for me. I love to garden and enjoy growing peppers, but often have to many to eat fresh. I decided to start drying them by accident one time by a few of the hot ones drying up on there own. The smoked flavor came later after I decided to roast them over an open flame and let them sit for a few hours near the smoldering coals. Hickory I find to be the best, alongside hard maple. Step 1: Step One: Grow the Peppers. <PIC> Homemade and home grown here! Peppers in season are the best flavor, if you don't have a garden, do yourself a favor and find a farmers market or some place that brings them in fresh and in season. Step 2: Step 2: Roast Peppers Over Wood Fire Grill.. <PIC> You want to roast the peppers before you let them smoke. All varieties of peppers roast a little different. With meaty peppers like poblanos, Anaheim, jalapeÃ±o or bells (not recommended because they really don't add much for flavor) you want to turn the skin black but not char the meat. The thin walled hot peppers seem to go very quick and sometimes even completely dry out to a crisp in the smoke. You want to watch them and rotate as needed. As said before I like the hickory or hard maple the best for the smoke flavor. You see them here in my wood grill/ smoker. I like to keep one side as indirect heat so I have full control over the temp. Step 3: Step 3: Let Them Smoke.. Let the flames die down and smolder adding chunks (not chips) to the coals only as often as needed to keep it from going out. I find placing a large chunk on the coals will smoke for a good while before it starts to catch fire. You do want to watch for open flames and all peppers should be in an indirect heat zone. If you get flames spray them out with a spray bottle of water and close the lid quickly and the combo of water and smoke will choke out the flame. I watch it for about 2 hrs. I find this step to be good after having cooked a nice BBQ dinner and roasting an smoking while the wood grill is starting to wind down Step 4: Step 4: Dry Them.... <PIC> Hot peppers will dry on there own in a window, but meaty peppers need some help! I have used the oven set at 170F but it uses too much energy and 170 is a little too hot, but can work if that's all you have. I invested in a dehydrator last year and it has become one of my favorite kitchen appliances (riveted only by our vacuum sealer). I arrange them on trays and set the temp to 125F and it will take a few days. You want to make sure no part of the pepper is still mushy. Step 5: Step 5: Grind Them.. <PIC> I have a coffee grinder that I use only for spices. Break the pieces up small enough to fit in the grinder, keeping the seeds an removing the stems. Grind I to a fine powder, my grinder is cheap to say the least and I have to give it a few shakes along the way to help it grind. Every time I change a spice mixture I rinse the grinder and cover them grind rice to fully clean.  Step 6: Step 6: Store and Enjoy!. <PIC> To store them I have used ziplocks, washed and reused spice jars or store bought empty spice jars. I save the new jars for friends and family. There are so many uses for this spice, the smokey flavor an heat comes through ketchup, BBQ sauce, dips, salsas, chili... You name it.


Introduction: Pink Salad. <PIC> Here's a summer favourite of mine. I think it's mainly a Dutch recipe,  but I may have made that up.
If you think that apple and pickled herring should never meet on the same plate, then this is not for you. If you have an open mind to such pairings, read on...
For use as a main meal for two people, I use- two big potatoes, diced, cooked, cooled off
- an apple, cut up
- a small onion, chopped into tiny bits
- two pickled herrings, cut into pieces
- three small boiled beets*, diced
*) We can buy them boiled and packaged. It's neat.
For the dressing, I'd suggest that you pick as many as you wish of the following ingredients:- olive oil
- yoghurt (plain)
- mayonnaise
- lemon juice
- vinegar
- salt
- black pepper
- mustard
- dill
Mix the solid ingredients gently, in a big bowl. Add the dressing and spoon it through. That's all.
The beets will give the salad a nice pink colour.
Works as a summer dinner, or as a lunch dish. Also nice for a picnic.


Introduction: Minecraft Rice Krispie Creepers. <PIC> Rice cereal treats based on the Creeper from Minecraft. These rice krispie treats are easy to make and are an explosion of deliciousness in the mouth. Step 1: Assemble the Ingredients. To create a creeper, you will need the following:Ingredients: 6 cups rice cereal1 package mini marshmellows3 tablespoons butterGreen food coloringBlack food coloring paste or black food gelCooking sprayEquipment:Large saucepan6″  lollipop sticksTwo glass pans (I used 9″x9″)Wax paperKnifeBrush (if using food coloring paste)Square cookie cutter (optional) Step 2: Combine Ingredients. <PIC> In a large saucepan, melt the butter and mini marshmellows over low heat. Stir until melted.Add a few drops of green food coloring and mix.Add the six cups of Rice Krispie cereal and mix until the cereal is fully coated. Step 3: Set the Rice Cereal Treats. <PIC> Scoop the mixture into two separate pans that have been sprayed with cooking spray. The cooking spray will make the treats slide right on out  when they’ve set.I added more mixture to one pan that I dedicated to the heads and the feet, and less to the one for the bodies.Use a slice of waxed paper to pat down the rice cereal until it’s flat across the top.Allow the rice cereal to set until it’s completely cooled. Step 4: Cut Out Shapes. <PIC> When you’re ready to assemble the creepers, flip over one of the glass pans onto a cutting board. The rice cereal should plop right out.  If not, give it a poke with a knife and it’ll slide right out.Trim the edges of the block.For each creeper, you’ll need feet, ahead, and a body. The head and feet are the same size, while the body is longer. I used a cookie cutter to create the heads and feet. For the 9″x9″  pan I was able to get nine large pieces for head/feet, making for eight  total creepers. I had a lot of leftovers. Step 5: Assemble Creepers. <PIC> Insert a 6″ lollipop stick into the middle of the body.Place the body with the stick inside on top of the feet. Push the stick through into the feet.Take a head piece and push onto the top of the stick, being careful to keep the stick in the center of the head. If the stick is too long, you can pull the stick out and trim by  scoring the side of the stick, then bending the stick until the top  breaks off.Cut the bottom block in two to create the feet. Step 6: Add Face and Feet. <PIC> For the face, I used black food coloring paste and a brush. Black  food gel also works, but it tends to get runny at times if you let it  sit, so you’ll want to watch out for that.Add the blocky face to the head piece.Paint a black line across the bottom of the legs. Step 7: Enjoy!. <PIC> Repeat for all creepers and enjoy!


Introduction: How to Make Com Chien (Fried Rice). <PIC> Com Chien or Fried Rice has it's roots in Asia and is fairly popular. This is a very versatile dish that is simple and easy to make. This makes it a good snack when you don't want to eat fast food but not a full lunch or dinner.What makes this dish versatile is how you can add almost any ingredient!This will guide you on how to cook a basic Vietnamese version of this extremely flexible dish. Remember that you don't need to follow the exact ingredients so if you feel like it you can throw your own spin on the dish. Step 1: Gather and Prep Your Ingredients. <PIC> The following measurements serves 3-4 people.Cooking itemsWok Wooden spoon Cooking Chopsticks (optional)Main Ingredients3 cups of rice    1/2 cup of cut meat    2 eggsVegetables1/4 cup of diced carrots 2 tablespoons of diced onions 1 tablespoon of diced green onionSeasoning1 teaspoon of garlic 1/4 teaspoon of salt 1 teaspoon of soy sauce Pinch of pepper Step 2: Heating Up and Frying Garlic. <PIC> Turn on stove to Medium heatWait for Wok to heat upAdd oil and garlicStir garlic around and prevent burning the garlicAfter 20-30 seconds of frying continue to the next step Step 3: Add Vegetables . <PIC> Add your vegetables into the WokIt is recommended that you add vegetables that cook longer first. Don't forget to stir it around to mix it up!Cook for another 30 seconds or when all vegetables are almost fully cooked. Step 4: Add Your Meat(s). <PIC> Add your meat(s) to the Wok and stir. As with the last step it is recommended that you add meat(s) that take longer to cook first.DON'T add the eggs yet! That's the next step!When the meat(s) are almost done push everything around the edge to make a ring. Step 5: Cook Eggs. <PIC> Remember making a ring with nothing in the center? That is where you cook the eggs.When the egg whites are almost done break the yolk and stir it with the whites. Make sure that you don't mix the ring of meat and vegetables as you aren't making an omelet.When the yolk has completed cooking break it up into pieces with chopsticks or spoon. Step 6: Add Rice. <PIC> Add your rice into the Wok. Mix in everything with the rice similar to mixing up a salad. This is where the chopsticks come in handy! Step 7: Add Seasoning. <PIC> Add your salt, pepper and soy sauce. Mix it in thoroughly.This is the point where you take a taste! If it doesn't seem sweet enough add a pinch of sugar. If you accidentally added too much add a pinch of salt. Step 8: Serve or Store. <PIC> For a casual presentationTake a plate Pile on serving size Garnish with fresh onion and ServeFor a more fancy presentation Take a bowl  Fill it up to your serving size Place a plate over it usually in the center Flip both the bowl and plate Remove Bowl Garnish with fresh onion and ServeTo Store Leave out to cool Place into an air tight container Place into refrigeratorNote: You shouldn't freeze this dish because the rice will freeze and break.To reheatTake portion into a bowl Microwave for 30 seconds If it is not hot then microwave at 15 second increments until hot Step 9: Enjoy!.


Introduction: Coconut Lemongrass Carrot Chutney . <PIC> Many years ago, I feared food. I used to squirm at the thought of consuming anything I considered un-pure or unhealthy. For over a year, I put severe restrictions on my diet and basically only ate uncooked vegetables, fruits, nuts and seeds, which is a rather expensive and time-consuming lifestyle. I had to put several hours each day into planning, acquiring and preparing my meals.Carrots are one of the cheapest, easiest vegetables to acquire and I happen to be a big fan of those friendly, orange roots. I kind of lived off of them for a while, not really considering the consequences that might lurk in The Dark Side of Raw Foods. Due to the massive overdose of beta-carotene my body was receiving and the lack of starches to soak up the excess, my skin turned an extremely disturbing orange colour. I’m pretty sure I burned all the photos taken of me during my hairy hippie phase, so I have no orange hue to show you. Unfortunate… it was impressive.I might also add, that I had The Worst Gas Possible when I was eating raw foods. Even though it was over a decade ago, I still feel bad for the girl I drove cross-country with. I’m sure she felt like she was riding with a camel. Looking back on that time, I squirm so much more about orange skin and bad gas than tossing back a bit of snake soup, frog sashimi or random bug. I still love carrots, though. We have been through too much to let go of our relationship because of a skin tone set back. It was a little rude of them, but I let it go. The Chutney family is a rowdy group of condiments that hails from South India. They usually contain some mixture of spice(s), vegetable(s), and/or fruit(s) and there are many varieties. Chutneys may be either wet or dry, can have a coarse to a fine texture and can contain either fresh or pickled preparations. This little chutney is rockin'. The sweetness of the carrots, creamy smoothness of the coconut and tang of the lemon would make any mouth happy. Eat with some Dijon on toast, on the side of some grilled chicken or just spoon in your mouth. Step 1: Ingredients and Directions. <PIC> Ingredients4 cups grated carrot (about 3 carrots)½ cup grated coconut8-10 garlic gloves or scapes, chopped1 chili, finely chopped1 lemon, juiced1 tbsp finely chopped lemongrass¼ cup olive oilsalt and pepper to tasteDirectionsIn a fry pan, heat cooking oil and lightly brown the garlic, lemongrass and chilies.Mix all ingredients in a bowl.Consume immediately.


Introduction: Basic Skillet Cornbread. <PIC> This is a good basic cornbread recipe that's made in a cast iron skillet. I recommend using a 10-inch or 12-inch skillet. I make this cornbread for the Cornbread Stuffing with Mushrooms and Pancetta. This recipe can also be found at gardengirlrecipes.com..Ingredients:8 tablespoons unsalted butter (1 stick) 1¼ cups finely ground yellow cornmeal 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon fine salt 2 large eggs 1½ cups buttermilk, shaken before using Step 1: Heat Oven. Heat the oven to 450°F and place a large cast iron skillet in the oven. Step 2: Combine Flour Mixture. <PIC> Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Step 3: Whisk Eggs & Buttermilk. <PIC> Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Step 4: Combine Egg & Flour Mixture. <PIC> Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Step 5: Fold in Melted Butter. <PIC> Melt 6 tablespoons butter and fold in until just combined, then let mixture sit for 5 minutes. Step 6: Cast Iron. <PIC> Remove the cast iron skillet from the oven and place 2 tablespoons of the butter. Swirl the melted butter around to coat the bottom of the pan. Step 7: Bake. <PIC> Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Step 8: Cool. <PIC> Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, let the cornbread cool for another 15 minutes before inverting onto a plate.


Introduction: Bruschetta Recipe. <PIC> Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.
In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.
Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen.
If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you. Step 1: Ingredients. <PIC>
          Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)1/2 fresh onion4 cloves fresh garlic1 bunch fresh basil4 tablespoons extra virgin olive oilsea salt and fresh ground pepperItalian bread or baguette Step 2: Dice the Tomatoes. <PIC> Using a sharp knife, dice the tomatoes as small as you can.  I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible. Step 3: Chop the Onion. <PIC> Next, finely chop the onion and throw it into the bowl.**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.** Step 4: Chop the Garlic. <PIC> Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Step 5: Add in Fresh Basil. <PIC> Add in some fresh basil to taste.  I'm using 3-4 large leaves here, but there's no "right" amount.The cutting method that I'm using to chop the basil is called a chiffonade.  Check out the How to Chiffonade Instructable for a complete explanation of that method. Step 6: Olive Oil, Salt and Pepper. <PIC> Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.  If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately. Step 7: Toast the Bread. <PIC> Cut 1/4" thick slices of fresh Italian bread or baguette and toast them.A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner.  Toast the bread in a toaster, or under the broiler if you've got a big batch.Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread. Step 8: Serve. <PIC> Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!


Introduction: Happy B'Day Lollies. <PIC>
What can be cuter than saying thanks to all the birthday wishes
with this quick n easy to make choco candy B'day lollies. Ingredients
A packet of semi- sweet / milk chocolate chips
A pack of Wilton white candy melts
Colorful sprinkles
Lollipop sticks & a clean brush
B'day candy mold (link)
Procedure
Melt a pack of candy melts .Using a clean brush & melted white melts
thickly paint a few decorations on each mold - emphasizing on the designs .
Place in the refrigerator for an hour . Melt & temper  the semi - sweet chips ,
take out the moulds from the refrigerator & pour in the melted chocolate,
tap to remove air bubbles also fix in the lollipop sticks .
Refrigerate for another hour .
Once set remove from refrigerator & un mold. Using the melted chocolate
as glue stick some colorful sprinkles .
Wrap in clear plastic bags & decorate with ribbons .


Introduction: Delicious Lamb Shank in a Pot. <PIC> This is a very simple recipe that everyone can do. The cooking takes some time but the more it stays in the oven, the better.   Step 1: Ingredients. <PIC> This is what we need:Sheep shank(s)2 Leaves of laurelRosemary2 small onions1 Carrot (or 2 if they are small)SaltPepperApple cider Step 2: Chop. <PIC> Chop carrots and onions in big pieces. Step 3: To the Pot. <PIC> Put everything together in the pot and spice up with salt and pepper. Add then some apple cider to give a nice taste (I put almost half can) and add some water till almost half pot. Step 4: Cooking and Serving. <PIC> Close with lid and cook in the oven at 180 degrees for at least 2 hours but the longer it cooks the better it gets. Remove the lid for the last 10 minutes so that the meat gets a nice brown color.Serve the meat with the veggies.Enjoy this simple but delicious meal!


Introduction: Intro to Home Brewing. <PIC> One of the projects that I have been wanting to try since college is home brewing my own beer. Luckily a good friend of mine has some experience in brewing and volunteered to give me a hand. In this instructable, I am going to show you the basics of home brewing so you can get in on this fun, challenging, and rewarding (I hope) experience. I will be showing you how to handle the bottling in a couple of weeks once the beer is done fermenting. Lets get started! Step 1: Supplies. <PIC> As always, you're going to need some equipment and ingredients. If you are a beginner like myself, I recommend getting an ingredient kit from your local brewing store or online. They are really great since they have all of the  compatible ingredients in them and can make up for lack of experience.EquipmentLarge cooking kettle (16+ quarts)  Outdoor cooking stove (this probably will get a bit messy)  Stirring spoon  One Step cleaner (or something similar)  Measuring cup (or quart sized mason jar) Carboy/ fermenting bucket (I've heard carboys work better) Air lock Hydrometer Grain sock (often included in kit if you choose to get one) Sink for ice bathIngredients (again these are all prepackaged if you get a kit, I can't recommend it enough). If you have some experience brewing, feel free to experiment with your ingredients since I'm sure you have a better idea than I do :P Malt Yeast Favoring hops Bittering hops Step 2: Sanitize You Equipment. <PIC> One of the most important steps in home brewing is cleaning your supplies. If you are not extremely thorough with the cleaning you may contaminate your brew with a multitude of debris, most notably, yeast. By cleaning, you are limiting the debris and more precisely controlling the fermenting process. During our brewing we used One Step which is, as the name implies a one step cleanser and sanitizer. Just mix it in to your kettle that you will be cooking your wort in and dip the rest of your supplies in to finish this step. Be sure to sanitize your carboy or  fermenting bucket too! Step 3: Pack Your Grain Sock & Steep Grains. <PIC> The first step for the actual brewing process is to steep the grains. This process can be thought of as brewing tea. Before you can do this however, you have to pack the grains into the grain sock and tie a knot in the end. The sock is a porous cheesecloth fabric that allows the grain flavors to permeate into the wort. You will start by filling your kettle with about 2.5 gallons of water. Put it on the stove and begin heating. Temperature-wise, you are aiming for 80-110 deg F, you don't want it to boil! Dip the sock in the water to soak it then drop it into the kettle. Now depending on how strong you want your grain flavoring to be, the time you allow your grains to steep will vary. A typical time range for the grains is between 25-60 minutes. If you don't like a very grainy beer, opt for a shorter duration. When it is time to remove the sock, don't squeeze the liquid back into the kettle, just let gravity do the work. Step 4: Add Your Malt. <PIC> At this point, you are ready to add your malt. Malt is the ingredient that gives beer its sweet favoring. At this point it time, its time to stir and increase the heat to a boil. You are going to want to continuously stir the wort while heating until you have a nice rolling boil. Be sure to stir the bottom of the kettle too so any sediment that may have settled doesn't burn and ruin the wort. Keep an eye on the kettle in case it starts to foam, you don't want this as it can boil over and cause a huge mess (and lost future beer). Step 5: Add Your Hops. <PIC> Now something that I learned during this process is that beers actually use multiple types of hops. The first is the bittering hops and the second is the flavoring hops. Each does what the name implies, adding bitterness and flavoring to the wort. If you are not using a kit, be sure that your hops are compatible with each other and for the style of beer you want to brew. When you add the hops, first add the bittering hops and allow it to boil for about 55 minutes, stirring occasionally. Once the time has elapsed, add the flavoring hops and let that boil for 5 minutes. Once the 5 minutes has passed, immediately terminate the boil. Step 6: Ice Bath. <PIC> Once all of the ingredients have been properly cooked down, you will want to cool the wort as quickly as possible. Make an ice bath by filling up a large sink or tub with ice and cold water. Continue to cool until the wort is at room temperature (about 70 deg). It is very important that the wort has cooled before you add the yeast, excessive heat will kill the yeast. No yeast= no beer. Occasionally stir the wort to ensure that it is all cooling evenly. You can use a thermometer (be sure to sanitize if you do) or just feel the outside of the kettle until you have gotten close to your desired temperature. At this time it is also a good idea to use your hydrometer to get a specific gravity reading. This number will be required after the beer is done fermenting to calculate the alcohol by volume percentage. Step 7: Transfer to Carboy and Add Water. <PIC> This step is really easy to do but even more easy to make a huge mess. Use your funnel to minimize the chance of making a mess. If you are using a fermenting bucket rather than a carboy, this step will be much easier. Whatever you are using to ferment, transfer all of the wort into the fermenting vessel. Depending on how big your batch is will determine how much water you are going to add. We were making a 5 gallon batch so we had to add about 3 gallons of water to the wort.  Step 8: Pitch Yeast & Add Air Lock. <PIC> The last few steps go by quickly. Open the packet of yeast and dump the contents into your fermenting vessel. This is called pitching the yeast. The yeast is now ready to do its thing and tart fermenting. Now if you are not super savvy with chemistry, when yeast ferments sugar into alcohol, it creates carbon dioxide as a byproduct. We need the vessel to be closed but still allow the gasses to vent. Enter the airlock. To prepare the airlock, fill the two cylinders with water to the specified levels. Insert the airlock into the carboy and move it to its fermenting location. For best results, put it in a dark room that is between 62-70 degrees. The fermenting process typically takes two weeks but this time can vary. With this brew, the fermenting process was finished in 6 days.  Step 9: Now Let It Ferment, Brewing Finished!. <PIC> Te fermenting process should begin within 24 hours of the yeast being pitched. You will know it is occurring because small CO2 bubbles will be be bubbling through the airlock. Typically the fermenting process will begin to slow down after 4-6 days. The fermenting is complete when no more bubble activity occurs for 48 hours. Once the fermenting stop you will want to bottle within a couple of days for best results. So that's all there is to it! This is a fun project that while it takes some time that I am thrilled that I got the chance to try it. After doing my first home brew, I can honestly say that I am hooked and will be doing a lot more in the future. Thanks for reading and be sure to catch my follow up tutorial on how to bottle your brews!EDIT: I have posted the follow up tutorial on how to bottle your home brewed beer. If you enjoyed this tutorial, please check it out! https://www.instructables.com/id/Bottling-Your-Homebrews/


Introduction: Brewing Sencha, a Japanese Green Tea. <PIC> Brewing Sencha is an art that takes some experience to get right. In this Instructable I plan to give some tips that will make it easier and faster to learn.Things you will need:
Loose leaf Sencha
Kyusu (Japanese teapot)
Tea cup
Measuring spoons
6oz hot waterOptional:
Culinary thermometer
Glass liquid measuring cup
DefinitionsRounded teaspoon- A teaspoon with a small mound above the lip of the measuring tool.Teaspoon- Tea should be flat with the top of the measuring tool.Steep- To soak the tea in hot water Step 1: Selecting and Storing Your Tea. <PIC> Sencha is a flavorful yet delicate tea that needs to be carefully stored to maintain freshness.  Here are some tips on storage and choosing fresh tea at a store that carries it in bulk.Selection
Always ask to see and smell the tea before purchasing. Fresh sencha should have the following characteristics:
   - Intense, deep green color
   - Clean, fresh grassy scent
   - Unbroken, tightly rolled leavesStorage
Sencha should be stored in an opaque airtight container in a cool, dry place. It should remain fresh for about one year after it was picked. A quality tea store should be able to tell you roughly when this took place for the tea you've purchased.
Your sencha will still be drinkable after one year but you'll find that its flavor has deteriorated noticeably.  Step 2: Preparing the Hot Water. <PIC> There are many options available for preparing the hot water for tea. Purified water is preferred. Sencha has a very delicate flavor and unfiltered tap water will noticeably affect its taste.
You should always heat the water to boiling and then cool it to the proper temperature for your tea. This will reduce the chlorination of the water.What you'll need
6 ounces (~175ml) of purified water per serving.Water Boiler
Water boilers are convenient in that they're ready to dispense hot water on demand. Dispense 6oz of water directly into the Kyusu and proceeed to the next step.Tips:
At first, pour water into a glass liquid measuring cup to get a feel for how long you need to dispense to get about 6oz of water. Resist the temptation to pour this water into the Kyusu- it will have cooled too much and your tea may not brew correctly.Microwave
Place 6oz of water into a microwave safe cup and heat until it bubbles. Warning! Boiling water in a microwave can be dangerous. The water may become superheated and suddenly burst out of the cup when moved. Follow your microwave's manual to ensure that you're heating the water safely. Step 3: Preheating the Kyusu and Cup. <PIC> It's important to preheat your kyusu and cup. This achieves two things:
  - Cools the water to the proper brewing temperature
  - Keeps the tea warm after it's been poured
The process is simple.
 1. Pour hot water into the kyusu.
 2. Carefully pour the water from the kyusu into the cup.
 3. After a few seconds, pour the water back into the kyusu.
Check that the water is at the correct temperature before proceeding to the next step. You may want to use a culinary thermometer if you're not sure. Most sencha is brewed at 150°F - 175°F (65°C - 80°C). The bag you purchased your tea in should include a recommended water temperature. Step 4: Measuring the Tea. <PIC> Your sencha should come with a per-serving measurement. Most sencha will require one rounded teaspoon of tea leaves. Scoop the tea lightly into the measuring spoon(s) so as to not break or crush the leaves. Never try to compact the leaves into the spoon(s). Step 5: Brewing Your Sencha. <PIC> Pour the leaves into the kyusu and quickly replace the lid. Let it steep untouched during brewing- too much movement may impart a bitter flavor.Time
Sencha should be brewed for much less time than many other teas. Your tea should include a recommended time. As a general rule, most sencha should be brewed for 1 - 2 minutes. Step 6: Pouring the Tea. <PIC> Pick up your kyusu by the handle such that your thumb holds the lid in place. Tilt it to carefully pour the tea into your cup.
Shake kyusu over the cup to get the last few drops of tea. Extra water will degrade the tea if you wish to do a second infusion (re-steep the same tea leaves).
Now pick up the kyusu with your left hand. Hit the side opposite of the spout against your open right palm to dislodge the leaves from the mesh around the spout. This will further separate the leaves from any remaining water to keep them fresh. Step 7: Enjoy!. <PIC> Congratulations! You've brewed a cup of sencha. Sip it slowly and enjoy the flavor.
Proceed to the next step if you'd like to re-steep your tea or to step 9 for some cleanup tips.TroubleshootingToo bitter: Reduce the brew time in 15 second increments.Too weak: Increase the brew time in increments of 15 seconds. You may also try using less water or more tea.Too strong: Use more water or less tea. Step 8: Re-steeping the Tea. <PIC> If you'd like more tea from the same leaves, it's possible to do a second infusion. Allow 6oz (~175ml) of water to cool to your tea's brewing temperature and let it steep for 30 seconds.
It's also possible to do a third infusion. Use hotter water (nearly boiling) and let the tea steep for the same amount of time you used for the first infusion. Step 9: Cleanup. <PIC> Shake as many leaves as possible from the kyusu into the garbage. Scoop as many of the remaining leaves as you can out with a paper towel. Next, rinse the kyusu under very hot running tap water. Set it aside with the lid at an angle to let it dry.
Never clean your kyusu with soap. It will absorb its taste and impart it on future tea infusions. If you wish, you may make a paste with 1 teaspoon of baking soda and a small amount of hot water.


Introduction: Easy Dried Fruit Puree. <PIC> Here's a dried fruit puree recipe, great for filling cupcakes, spreading on pancakes, stirring into yoghurt for an easy breakfast or adding depth to a simple sauce.
All you need is a saucepan, a hob, some kind of blender, 100 g dried fruit (I used mango for its gorgeous orange hue), your favourite spices and flavourings (cardamom and ginger for me), about a cup and a half of water and a few tablespoons of sugar, depending on how sweet you like it.
1. Put the dried fruit, spices, water and sugar in a small saucepan.
2. Bring to the boil, and simmer for about 20 minutes, until most of the water has been absorbed.
3. Take off the heat, fish out any seed pods or added flavours and blend, adding a little more water if necessary depending on the desired consistency.
4. Use immediately or place in an air tight container and store in the fridge.


Introduction: Chocolate Extruder for Ultimaker. <PIC> This project is to build a chocolate extruder for custom made Ultimaker. The idea is to use a heated syringe to extrude chocolate. Step 1: Chocolate Hotend. <PIC> We use 20ml syringe. The inner diameter is 20mm. Syringe is covered with aluminum foil, then Kapton tape. The heater is made of NiCr wire coiled on covered syringe and itself covered with Kapton. To get uniform temperature on the syringe we add layer of aluminum foil and Kapton outside the heater. And install the NTC 100kOhm Thermistor.  Step 2: Firmware Configuration. The configuration is not a big difference from standart 3d printer. 1) Steps per mm for extruder. We use 1/16 microstepping and 1.8° Nema 17 stepper, so to move 1 mm of syringe we need 4000 steps, but for easier use we recalculated it to make 3mm filament diameter instead of 20mm syringe. So we got 90 steps per mm.2) Temperature. We made Mintemp = 20°C, and preheat temperatures 30°C. 3) Extruder endstop. We don't have it. Step 3: Chocolate Extruder V1.0. <PIC> Ok, we have a heated syringe with thermo control, but we need to press the chocolate through the nozzle. That is why we need a feeder (or press). For this we use M5 threaded rod and nut, 5x5 flexible coupling, 2 fluoroplastic bushings for less friction and two 8mm shaft rods. Step 4: Chocolate Extruder V 1.1. <PIC> After testing we found that 2 bushings are not enough, so we made the compressing part 3 times higher and added two more bushings. Then we found that flexible coupling is extending because of high load, so we added a bearing to fix upper part of threaded rod and two nuts to prevent coupling from extension. Also we have broken the thermistor's wires, when mounting the syringe, so we replaced all wiring out from the mounting clipses. Step 5: What Chocolate to Use?. <PIC> For first tries we used the cheapest milk chocolate from the nearest store. As the result it was melted easily (30°C), but after extrusion it stayed melted for about an hour, under the big cooler (120mm 220v). This is not a good way to print something. So we bought a dark chocolate and it was melted harder but just a bit (35°C). But these temperatures are about 3°C less than actual temperature of chocolate inside. Then we waited untill all air bubbles would come out of the syringe and only then insert the piston. Then we waited untill the temperature would drop to 26°C meaning 29-30°C inside or a bit higher. the result was much better but not perfect. So we need to add more cooling, but if the flow would be high it would just blow the chocolate off the place and the object would be broken. Step 6: How to Load Syringe. <PIC> To load a syringe you need to broke the chocolate bar in small pieces and put them into the syringe. It should be heated to about 40°C and wait untill it melts, pressing it with something. The syringe should be full of chocolate before inserting piston. Step 7: Extreme Cooling . <PIC> To cool the chocolate we had to move the printer outside. It is winter and the temperature is about -4°C. And it really improoved the quality of the print. The main problem we had was to start the print. chocolate was cooled inside the nozzle before the printing was started. So we started the print inside and during the first layer moved it outside and...prinded a cool bunny =)


Introduction: Caramelized Garlic Green Bean Salad With Pomelo. <PIC> My mom gave me a pomelo and I wanted to figure out what to do with it.  I wanted a dish, so I found a recipe for green beans with pomelo.  The twist that really made this was when I caramelized the garlic before stir frying the green beans. OH MY GOSH!!! It's that good! And by the way, I, who have burned everything from water to frozen pizza, do believe that I am learning how to cook! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k Step 1: Prepare the Pomelo. <PIC> Pomelo is a large, fleshy citrus with a hint of sweet grapefruit flavor. The flesh is dry to the touch. To prepare the pomelo, you are trying to remove the rind and the membranes leaving only the citrus flesh. Cut off the top until you expose the flesh. Remove the rind. At this point, you may choose to peel around the pomelo to cut off the majority of the membrane, or you may choose to section the pomelo and separate the membrane from the flesh. However you choose to do it, you want to end up with a bowl of pomelo flesh. Side note: There aren't many seeds in a pomelo! Step 2: Prepare the Green Beans and Garlic. <PIC> Wash the green beans and cut the ends off with a sharp knife.  Rinse again. Peel the garlic.  I used about 1/2 of a garlic flower. Step 3: Caramelize Garlic. <PIC> I used a cast iron pan.  It worked well. Heat the pan and add a small amount of olive oil.  I had two sugar packs from the coffeeshop, so I tossed those in.  One was white sugar, one was a light brown. Chop the garlic into little bits and toss into the pan. Stir everything constantly to avoid burning.  Browning is very good. Step 4: Add Green Beans. <PIC> Toss in the green beans and stir around, letting everything brown nicely, but avoiding burning. Step 5: Refridgerate All Items. Place the bowls with a/ green beans and garlic with pomelo into the fridge to cool down.  About an hour is fine. Step 6: Ready to Eat? Remove, Assemble, Serve!. <PIC> When you are ready to eat it, take the bowls out of the refrigerator, assemble the salad by placing the green beans with garlic in the serving bowls and top with small pomelo sections. Eat! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k


Introduction: Easy Apple Cake. <PIC> The holidays are just around the corner, and this simple sheet cake is a great way to celebrate with baking. It doesn't need much apples, and besides slicing, coring, and peeling the apples, the rest is easy and the result is a perfectly moist cake full of apples and cinnamon flavor. This recipe will also come soon on my baking blog! Check out my blog here: Michael's Test Kitchen(Follow me on Twitter and Instagram @mtestkitchen !)Enjoy! Step 1: Ingredients. <PIC> Ingredients:  (fills an 8x8 baking dish) 1 cup flour ½ cup sugar ¼ cup brown sugar ½ teaspoon vanilla ½ teaspoon baking soda 1 egg ½ cup butter, melted ½ teaspoon cinnamon ½ teaspoon ground cloves ¼ teaspoon salt 2 cups chopped, peeled, cored apples Step 2: Prep. <PIC> Preheat oven to 350 degrees and grease an 8x8 baking dish.Peel, core, and slice your apples. Set to the side. Step 3: Whip It. <PIC> In a stand mixer, whip butter and sugars together until fluffy. Add egg, and beat on high speed for 30 seconds. Add vanilla, and stir. Step 4: Flour It. <PIC> In a separate bowl, combine flour, cinnamon, baking soda, salt, and ground cloves.Gradually add flour mixture to butter mixture until all combined. Step 5: Mix It . <PIC> Add the apples and mix until combined.Pour into the 8x8 greased baking dish. Step 6: Bake It. <PIC> bake in preheated oven for around 35 minutes or until cake is golden brown, and toothpick inserted comes out clean. Step 7: Enjoy!. <PIC> Take out of oven, let cool, and consume.


Introduction: Homemade Beef Jerky. <PIC> 1 Cup soy sauce. 2 tablespoons black pepper. 2 tablespoons onion powder. 1 tablespoon paprika. 2 tbsp pepper flakes. pinch of salt. marinate 12 to 24 hours before putting into a dehydrator . this is good for about two and a half to three pounds. Make sure you trim the fat off. leave in dehydrator for about 5 hours, check on it every hour to see how dry you want it


Introduction: 3 Ingredients Boozy Ice Cream Bread (epic Failed). <PIC> hello, it's me. I was wondering if after all three ingredients, would make boozy ice cream bread.they said that only need 2 ingredients, But I ain't stopping for adding booze.Hello, can you smell my ice cream bread.I'm in Scotland dreaming about what we used to bake.When we were older and fat,I've forgotten how bread fail before the oven heats up our feet//-----------------------------------------------------3 ingredients needed to make boozy ice cream bread1. 2 cups of ice cream, roughly workout to be 500ml2. 1 1/2cups of all purpose flour, approximately 200g3. 6 teaspoons of alcohol of choice. i have used Johnnie Walker Gold Label Step 1: Substitution. so they said, use full fat ice cream. the ice cream i had is only 4.7g of fat per 100ml.so they said, use all purpose flour. i have none, but i substituted with regular flour + baking powderso they said, use baking powder. i have none, but i substituted 1part sodium bicarbonate and 2 part cream of tatar.so the said, use dry mix ins'. i have none, and have not come across whisky in powder form.so the substitution1. 500ml ice cream2. 200g flour + 1/2 teaspoon of sodium bicarbonate + 1 teaspoon cream of tar tar 3. 6 tablespoons of Johnnie Walker Gold Label,or so,  i guessed.  Step 2: Methods. <PIC> 1. melt the ice cream ala bran marie2. stir in the dry ingredients ( flour + baking powder) by batches3. add in alcohol by batches4. grease a regular loaf pan, and pre heat oven to 180degC5. pour mixures into loaf pan6. bake in oven for 30mins Step 3: The Monkey Baker. <PIC> Hello from the other sideI must have tested consistency a thousand timeTo tell you I'm sorry for every grams i have added//-------------------------------as and when yours truly is mixing the ingredients to the said "dough", the mixture resembles a sad pile of gooey mess. it doesn't resemble a bread dough at all. the consistency is a cross between a pancake mix, and a watery mess of cake batter. so, yours truly took the initiatives to add in more flour, stir, test the consistency, repeat; until it resembles the texture above.bad move!  Step 4: Output. <PIC> after baking in the oven for 30min at 180degC, the heart warming aroma lingers in the kitchen. the smell of heated up johnnie walker gold label never fails to lighten up the hunger. we thought we felt in love with each other again, over the ice cream bread perhaps. but the reality is harsh.the ice cream bread -ish turns out to be the most densely packed gluten we ever had. a slice of it bounced off the wire rack, fall onto the plate and the force is so immense a crater was created.alright, she might be over exaggerating. the tasting notes as followsmell: boozy with a hint of vanilla from the ice creamtaste: mildly sweetness to the taste buds, spiciness from the johnnie walker gold labeltexture: dense, too dense to be classify as a bread nor a cake. she called it a brick, best for building a fortress with.well, fix it then she said. the ice cream bread -ish was sliced up, and pop into the oven at 180degC for 20min, turning over at the 10 min mark. we are now waiting for it to be cooled while writing this i'ble. if this doesn't work out, we shall offer it to the hawking birds. no, it doesn't work out. Yours truly is still suffering from a sore jaw. Step 5: Recommendations. perhaps we should strictly adhere to the ingredients list.perhaps they could share the "right" consistency, such that others would avoided blunders like ours.+ i have not found the 1 way that worked, but one of the 999999999999999 ways that failed. next up, increase the fat content by adding 50g of butter to the said ingredients and decrease the alcohol to 1teaspoon.