Introduction: Tomato Frittata. <PIC> Another entry in the roasted tomato saga:  the effortless breakfast.  A close relative of the Corn and Onion Frittata. Step 1: Theory. <PIC> Why a frittata and not a regular omelet or scrambled eggs?  And what's the difference, anyway?An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.  (Thank you, American Heritage Dictionary.)I am NOT a morning person, but really like to eat a good breakfast.  To qualify, said breakfast must contain lean protein, some veggies, not much fat, and lots of flavor; it must also keep me mostly full and occupied until lunch.  Managing to hit all of these things was rather hard until Eric figured out a system.   We prefer different things in our frittatas, but the basic technique remains the same.  Pan Selection:  first, find yourself a nice stainless steel omelet pan.  Nonstick pans contain teflon, and you've probably heard lots of reallyscarythings about teflon; while the jury is still out on exactly how bad teflon is for you, I'm avoiding it when there are other nice easy options.  Additionally, nonstick pans shouldn't be put under the broiler, so you're still better of going with the stainless pan.  You can usually find an 8" All Clad stainless omelet/fry pan for sale for $19.99 somewhere on the internet, and it will last forever.  The low-heat slow cooking we use here prevents the eggs from sticking to the stainless pan, otherwise a common problem when cooking eggs.Timing:  we're going to start everything cooking on VERY LOW, then run off for a shower.  This gives you a large window; you can leave the eggs for anything between 15-30 minutes.  This should be plenty of  time for a leisurely shower, whatever primping you require, and even some clothes before returning to give breakfast a 2-minute hit under the broiler.  This translates to ~3 minutes of chopping and/or dumping on the front end, and another quick transfer just before eating.  Even in my sleep-deprived pre-shower state I can usually manage this, though I will thoroughly recommend hooking up with a nice morning person who is willing to start breakfast for you.Alternatively, just add a scoop of whatever leftovers you've got in the fridge.  I've used chopped up bits of leftover meat, veggies, stews, curries, whatever - most anything tastes good with eggs. Step 2: Prepare Frittata Ingredients. <PIC> Assemble the following ingredients:stainless omelet pancanola oil (regular or spray)roasted tomatoesbasilchopped garlic (fresh or roasted with the tomatoes)optional:  red onion, thinly slicedegg whites (in a carton or freshly separated)optional toppings:  parmesan cheese and freshly ground black pepperSet the empty pan on the stove, turned on as low as it goes, and leave it alone for a minute while you chop your tomatoes, basil, and garlic.  A couple of whacks will do; this isn't the French Laundry or anything nearly so fancy or complicated.  Think fresh, rustic food, and give the bits a few machete-like whacks with your big chef's knife.   If you fear for your fingers in your sleep-deprived state, prep your ingredients the night before or earlier in the week and stay away from the knives until you've had your shower/coffee/etc. Step 3: Start Cooking. <PIC> By now the pan should be getting warm.  Spray it with the canola oil, and drop the tomatoes, basil, onions, and garlic in.  Spread them evenly around the bottom of the pan.  If there's loud sizzling you'll need to turn the heat down farther.  Really, I mean it:  turn it as low as it will go.
Pour in the egg whites, at least enough to fully cover the bottom.  The more you add the thicker your frittata will be; experiment a bit to see what you like.  (Note that the "Real Egg Product- 99% Egg" sounds a bit scary; the other 1% is vegetable gums for consistency, and beta carotene to mimic the color of whole eggs.  We prefer to get the 100% pure egg whites, but not all stores carry them and they may be more expensive.  Stay the heck away from Egg Beaters; read the label.)
Grind pepper over the top, and sprinkle with parmesan if you're using it.
Walk away for a while.  Take a shower, check your email, make your coffee; do whatever you need to become a functional human being again.  After you've seen this cook once, you'll believe me and go have your shower without fear of burned breakfast.  Come back somewhere between 15-30 minutes later.  Note that the thicker you make your frittata the more time you'll have to mess with. Step 4: Broil. <PIC> Now that you're properly awake, come back and check the frittata.  Rotate the pan around to test.  Is the middle cooked through?  Are there still runny bits on top, or is the top solid?  If the middle is cooked through, you're good to go.  Solid or runny tops will both finish just fine under the broiler.
So:  put your oven rack on the highest shelf, and turn the broiler on.  Remember to turn the stove off.  (Not that I've ever forgotten...)
Stick the pan directly under the broiler.  Keep an eye on it, because this goes fast and you can easily end up with a blackened frittata.
Remove the pan when the top looks properly golden-brown. Step 5: Serve and Eat. <PIC> Grab a spatula (one of those silicone ones works nicely) and scoot the frittata out onto a plate.  If the heat was low enough, you shouldn't see anything sticking to the bottom of the pan.  The smeary stuff you see here rinses off easily.Arrange your frittata more artfully than I have.  Bits of basil would make it look far classier.If you've got a balsamic reduction around, squirt some  over/around the frittata to provide a sweet/savory counterpoint to the flavor of juxtaposition of essence...blahblahblah.  Balsamic, particularly reduced balsamic, makes everything taste good.  It's particularly effective if there are tomatoes involved. I'll put up an instructable on this when Trader Joe's gets their cheap balsamic back in stock. Done!The balsamic didn't make it into this picture because I was too hungry to get the camera again.


Introduction: Bulgogi. <PIC> Bulgogi is surprisingly easy to make even without one of those in-table grills.  Mmmmm, bulgogi. Step 1: Slice Beef . <PIC> Get a nice big, SHARP knife, and cut the thinnest slices you can off of your hunk of meat, making sure to cut across the grain.  (A good butcher can do this for you, but I don't always think that far ahead.)
Cutting the meat when it's well-chilled (or even frozen) helps to get nice even slices.  Don't fret if you can't see through them; just do the best you can at cutting them thin.
The cut of meat you select isn't terribly important; just try to get a decently-sized cross section for your slices.  I've also used bison roasts to good effect. Step 2: Marinate With Brown Sugar and Garlic. <PIC> Acquire a suitable bowl or pan, preferably with a lid as you'll be leaving it in the refrigerator for a while.
Finely chop a large handful of garlic and place in a prep bowl.  Fill another prep bowl with a couple of tablespoons of brown sugar.
Designate one hand for meat, and one hand for toppings.  This should make cleaning up raw meat-contaminated things much easier.
Sprinkle the bottom of the bowl with a layer of garlic and sugar, then add a single layer of beef slices, making sure not to overlap.
Sprinkle with more sugar and garlic, then continue alternating layers of meat with sugar and garlic.
Place bowl in the refrigerator for at least one hour; overnight is fine as well. Step 3: Get a Good Ginger Grater. <PIC> One of the few Williams-Sonoma products worth the price is their ginger grater. I got mine about 10 years ago, so it's survived many years of heavy use. It is intelligently designed:  there's a silicone foot to keep it from sliding around, and a moat to catch all of the ginger juice.  Like all ceramic ginger graters, it magically comes clean under running water.While I love my Microplane zester for grating garlic and zesting citrus, it quickly gets clogged with ginger fibers.  The ginger grater leaves you holding a nice little package of inedible ginger fibers when you're done grating, and won't get clogged.  It grates garlic nicely, though doesn't manage to lyse as many cells as the Microplane.   Step 4: Add Remaining Marinade Ingredients. <PIC> Grate a knob of ginger and a couple of additional garlic cloves.  Mix with soy sauce, rice vinegar, and sesame oil; here I've used a bit over 1/3c soy, brought the volume up to 1/2c with vinegar, and added about 1/2t of sesame oil.
Pour this mixture over the marinating meat and mix thoroughly.  Return the meat to the refrigerator for at least 2 hours; overnight is also fine.  Bonus points for mixing agin during marination. Step 5: Grill Meat. <PIC> Prepare your grilling area and implements.  A proper charcoal or gas grill is preferable, but if you don't feel up to it your broiler will do the job admirably.
Load the meat onto a cookie sheet in a single layer, and place directly under the broiler on High.  Keep a close eye on this until you get the hang of it, because these thin slices cook quickly.  Don't bother with flipping the meat unless you really care.  If you're using a real grill, again make sure to put the meat on in a single layer and pay close attention to avoid over-crispification.
Remove the meat when it's still moist and soft, but has begun to go crispy/carmelly at the tips and smells good.
 Step 6: Eat Immediately!. <PIC> The best reason NOT to cook bulgogi under the broiler is that it requires too many batches; a grill generally has more surface area.  It's best not to stand on ceremony, and just eat the meat as soon as it's done.
I didn't get the chance to take a nice picture of the completed pile of meat because it all disappeared far too quickly.  That's the first batch in the bowl, though; the vultures descended as I returned the baking sheet to the oven.


Introduction: Homemade Snow Cones . <PIC> These snow cones are delicious. They don't use a snow cone machine, and they are sugar free. BEST SNOW CONES EVER. Hope you enjoy :) Step 1: What You Need. <PIC> To make these delicious snow cones you need:Ingredients  Ice cubes (I have no certain number it just depends how much snow you are making. you have to experiment)liquid drink enhancer (I use Raspberry Lemonade flavor)Kitchen ToolsFood processor (I used a Quad Blade EURO-PRO)Small spoonMeasuring cup Step 2: Making Flavoring (AKA Syrup) . <PIC> To make the flavoring squirt about 2-3 squirts into your measuring cup, and fill it up to 1 tablespoon with water. that is your flavoring. (this amount is enough for one serving of ice) Step 3: Let It Snow Let It Snow Let It Snow. <PIC> If you did not guess from the title of this step it is time to make your ice (AKA snow) so turn on your blender to the first notch (on my food processor it says 1) and start throwing in your ice. Keep adding ice until you either run out of ice or room.  Step 4: Almost Done. <PIC> Now spoon your newly made snow into your cup pour in the syrup, & mix. Now just eat it. I hope you enjoyed this instructable, and don't forget to vote :)


Introduction: Old Fashioned Fermented Garlic Dill Pickles. <PIC> Old Fashioned Fermented Garlic Dill Pickles use no vinegar. The fermentation produces lactic acid, naturally. This process for pickle making requires maintaining the pickle barrel, crock, plastic bucket or food grade container of your choice at approximately 85° Fahrenheit for 6 weeks. I do this by putting the container in the oven and leaving the oven light on. One of the most unusual aspects of this recipe is the ability to add more spices after the initial fermentation. My latest batch, originally had 2 heads of garlic. After 2 weeks in process, a sample taste lacked sufficient garlic and dill flavor. More was added and a week later another sample taste showed those flavors sufficient. Most of the recipes for garlic dill pickles on the 'net use vinegar. While vinegar won't make bad pickles, in does change the flavor. I like my old fashioned fermented best so, I'm giving you my way.   If after the 6 weeks of aging (like fine wine, only much faster) you want to keep your pickles, strain the brine of all solids. Boil it up, allow it to cool to room temperature. Fill you pickle jars with pickles and top over with brine. Heat can those as for any pickle. Genuine dills do not keep well. That isn't to say the go bad. What does happen is they lose their flavor first, and then some texture (goes soft). I never can keep them once made, so for me, that has never been a problem. I don't profess to have my spice profile perfected. It's still a work in progress because I only buy cucumbers when the price goes to 3 pound for $1.00 (US Dollar). I give you the spices and herbs I use in this recipe. One last point: for every gallon of water use no more than 4 ounces of salt. I weigh this amount on a scale. Please don't try measuring by volume, using, for example: Morton's Kosher Salt and expect to get 4 ounces of salt. Not happening! For those interested this is about a 20° strength brine. I see a lot of dill pickle recipes that call for either fresh or dried ginger. It's not a flavor I like in dill, so I use horseradish. I believe that as the Germans, English and Scandinavians developed their pickle recipes over the years that horseradish would have been a readily available ingredient compared with fresh ginger. Anyway, I use horseradish, cutting the bulb on a mandolin to make thin rounds.6-July-2014 - a small addition. If you are selecting cucumbers, or harvesting them from a garden or farm, leave the stem about ⅛" to ¼" long. Once pickled, those long-ish stems may be removed. For 4 gallons of water, 16 oz. of mixed, dried pickling spice is sufficient. This does not include the weight of the fresh dill. The dill (which I cannot buy at markets in Southern California), should have the seed heads in bloom, but the seeds not yet dropping. That is the best dill. I've added the source of this information as the last URL in the list below. I think that the given quantity of 1 oz. of pickling spice per gallon of water is too little. I use about 4 ozs. of spice per gallon of water. I like a highly flavored pickle. YMMV. whole cinnamon sticks mustard seeds - any color coriander seeds - increasingly being denominated: cilantro seeds allspice - whole black pepper - whole dill seeds - whole - optional, I use more fresh dill - sometimes called dill weed - at today's prices it's not priced like a weed fennel seeds - whole cloves - whole mace - blades (same as whole) celery seeds bay leaves hot chile pepper whole horseradish - the secret ingredient garlic - fresh dill - in bunches If you have an interest in how professional pickle makers made their pickles about 100 years ago, along with some spice profiles and other tips, you can read my technical post atOld Fashioned Fermented Garlic Dill Pickles There the science of pickle making is revealed. For the very technically minded, you can read about Dill Pickle Making at these page: https://docs.google.com/file/d/1h6rAvaMe8RKihQyAL... https://docs.google.com/file/d/14LHJaHfcAYIy8lFIt... https://docs.google.com/file/d/1-VhloMPH4byALiBtB...https://archive.org/details/MakingFermentedPickles Step 1: Spices. <PIC> Spices Step 2: Horseradish Root. <PIC> Horseradish root


Introduction: Homemade Simple Mozzarella Cheese. <PIC> This cheese is quite easy and rather quick - it takes less than an hour, including clean-up. You'll need: - NON-ultra-pasteurized whole milk (you can use 1% or something but it has much less fat, so it will make less cheese) - citric acid - rennet (tablet or liquid) - water - ice water (recommended) Equipment: - stainless steel or other non-aluminum 1-gallon or larger pan (aluminum will react with the milk) - slotted spoon - cheesecloth or butter muslin (butter muslin is just finer mesh than regular cheesecloth) - other 3-quart (approx.) pan (this one can be aluminum) - colander that fits into the 3-quart pan most of the way - measuring cups and 1/2-teaspoon measure - thermometer - long knife that reaches to the bottom of your pan - I use a bread knifeVERY IMPORTANT: DO NOT use ULTRA-pasteurized milk. There are not enough natural cultures in the milk to create curd. You will end up with a ricotta-style cheese rather than a mozzarella. You do not need raw milk - regularly pasteurized milk is fine - but ultra-pasteurization is no good. I use Garelick/Dairy Pure (whatever it's called now) and it works great. The milk companies pasteurize milk before sending it to stores. Regular pasteurization is at 145 degrees F for 30 minutes. Milk may also be pasteurized at 161 F for 15 seconds. Some companies, however, ultra-pasteurize at 280 F for only 2 seconds, which kills many beneficial bacteria. IMPORTANT: Also, do not use an aluminum pan. The pan reacts with the milk and the bacteria and bad things will ensue. Step 1: Dissolve Citric Acid and Rennet. <PIC> Cut 1/4 tablet of rennet (or use 1/4 teaspoon of liquid rennet) and dissolve it in 1 cup of cool, non-chlorinated water. Chlorine will harm the enzymes. Stir to dissolve. Stir 1.5 teaspoons of citric acid into 1/2 cup of water. Note: The actual amounts of water are unimportant and need not be exact - they are merely so as to get the substances to mix better with the milk. So if you accidentally use 3/4 cup instead of 1 cup, it's not a problem. Step 2: Heating the Milk. <PIC> Pour the milk in the pan. Stir in the citric acid now. Pour slowly. Heat the milk in the 1-gallon pan to 90 degrees (F). Stir the whole time so it doesn't burn on the bottom. Meanwhile, make sure the rennet is dissolved. Step 3: Coagulation!!!. <PIC> Once the milk reaches 90 degrees F, take the pot off the heat. The goal now is to keep the milk at 90 while the rennet does its work. Add the rennet solution and stir well. It's ok if your milk is a little clumpy or grainy. Cover the pot and do not disturb it for 5-10 minutes. I usually let mine sit 10 because it gives a firmer curd. The citric acid has created a comfortably acidic environment in which the rennet 'likes' to curdle the milk. You will know your curd is ready when the milk is about yogurt thickness and can be pulled about 1/2 inch away from the edge of the pan. If it's not ready after 10 minutes, don't worry. Give it another few minutes. If after 25 minutes it isn't ready, there's probably something else wrong: - you used ultra-pasteurized milk (most common problem!) - your rennet is too old - you killed the rennet by heating it too high - the milk is too cold Step 4: Cutting the Cheese. <PIC> OK, so this is actually called cutting the curd. But essentially, you're cutting the cheese. This is my favorite part, by the way. Hold the knife at an angle more than 45 degrees and less than 90 degrees to the surface of the milk. Slice a 1/2 inch grid, as vertical as possible, all the way into the curd. You have created many square-ish vertical prisms. If you want, you can now retrace those lines with the knife tilted 45 degrees to the side, so that those prisms are sliced into pieces diagonally. You don't have to do this, though, because the curds will inevitably get broken up in the next step anyways. Step 5: Cooking the Curd. <PIC> Put the pot back on the heat and heat the curds to 110 Fahrenheit. This coaxes the whey out of the curd pieces. Stir the curds as carefully as you can. You don't want to break up the curds, but as I said before, it will happen inevitably. Don't worry about it. Take the other pot at this point and fill it about 2/3 full of water. Put it on the stove also and heat it to 185 F. Put the colander in the sink and line it with butter muslin (to catch the small pieces of curd). If you don't want to lose your whey (groan), put it in another pan or bowl or something to catch the whey. Keep stirring... When the curds are at 110 F, turn off the burner and take the pot off. Keep stirring the cheese for about 3-5 minutes. This also removes whey from the curds. Step 6: Stretching. <PIC> Now pour the curds, and the whey, into the colander. Let the whey seep through - you only need the curds. Now flip over the mass of curds and peel away the cheesecloth/butter muslin. Bring the colander and the pot over to the stove, where you have prepared the 185 F water. After peeling away the cheesecloth, dunk the cheese, in the colander, into the water. If you dip before removing the cheesecloth, you will probably never get your cheesecloth clean again. You need to get the curds to 135 F, so they stretch properly. If you prefer you may don the yellow rubber gloves to protect yourself from the hot water. I prefer to just take it like a man and use my bare hands. In between hot water dunks, grab both ends of the curd and pull away. Supposedly it's like stretching taffy (I wouldn't know; I've never stretched taffy before). Anyways, keep dunking and stretching. When it stretches nicely, no rips, and it's a bit shiny, it's ready. You can pull it into logs to make the traditional string cheese, or you can tie the strings into knots. Form into balls to make Bocconcini. Or simply make a large, awkwardly shaped mass of curd. Up to you and your imagination. Put it in a bowl of ice water to cool it down quickly. Or, just proceed quickly to the next step and eat warm. Step 7: Eat. <PIC> Eat. Nothing more to say. If you want, marinade in olive oil. Should keep for about a week, and the recipe makes about a pound. In general, a gallon of milk makes ~1 pound of hard cheese. To get supplies and information: New England Cheese Companyhttp://www.cheesemaking.com/ You can also make grilled pizza with your mozzarella - see the instructable!


Introduction: Chat Basket. <PIC> Ingredients:10 readymade tartars, (These are available in the market)(if you do not get them, then you can use home made bowl by maida and refined oil) Step 1: Procedure:. <PIC> For filling-1 cup boiled corn seeds ,1 cup boiled mix green peas(you can take moong or chana mix soaked one fortnight before boiled with salt and turmeric water)half cup-tomato, onion, green coriander finely chooped,1/2 teaspoon ginger, green chilly paste,1/4 cup tamarind sauce,1/2 lemon juice,1/2 teaspoon chat masala, black salt and red chilly powder(Mix all ingredients properly.) Toping-1/2 cup sev (thin) and green coriander finely chopped capsicum and tomato and grated paneer. Put filling material on tarts. Then apply some sev, green coriander (sprinkle) tomato and grated tomato and ENJOY!


Introduction: Bejeweled Cupcake Delights. <PIC> Bored one Sunday and made these cupcakes. Few ingredients. Not too hard at all! Inspired by https://www.instructables.com/id/Romantic-Skyrim-inspired-Amulet-of-Mara-Cake/ Step 1: Gather Your Supplies. <PIC> You will need to raid your cabinets for: Any flavor box cake mix + ingredients to make (egg, water, oil) White icing Food coloring Sprinkles Gum paste Jewel Jelly Belly Jellybeans Step 2: Frost. Frost those cupcakes  I added some food coloring to make the icing the same color as the gems I would be using.  Step 3: Cut Your Beans. <PIC> Cut your beans to make big stones (cut it right in half)  Or small - cut only the tips off the bean. See what I mean in the picture.  I used one big stone and several smaller accent stones per cupcake. Step 4: Making Little Metal Work. <PIC> Work with your gum paste and add some food coloring to get the color of the metal work you'd like to use. I went with a bronzy look so I was trying to get it about the color of peanut butter. It got a little darker after it set!  You could get real fancy and use that pearl dust and give your metal some shimmer. Step 5: Roll Out. <PIC> Make little balls of colored gum paste and squish the middle down ( I pressed down a bean to make a smooth pocket)  to make a little pocket for your jelly bean to sit in.  Roll out some lengths of the gum paste and cut tiny pieces and place four pieces on the pockets' edge.  Cut some longer lengths for swirls and rings and what not. You can be creative on this part. Google some ironwork designs or wire jewelry art and go to town.  Step 6: Assemble Your Pieces. <PIC> Layout your metal work and your gems on the cupcake.  Its hard to re arrange so know where your placing what before you start sticking them down.  Step 7: Add More Flair. <PIC> You can add the color coordinating sprinkles of your main color at this point.  Eat within a few days and do not let your cupcakes get too warm.


Introduction: Fried Ice Cream. <PIC> The most simple dessert you can imagine.. A combination of hot and cold.. Deliciose!! Step 1: Supply. <PIC> 1. Bread2. Ice cream of your choice - i'm using chocolate ice cream3. Mold - i'm using sunny side up egg mold or any mold you have Step 2: Preparation. <PIC> Put the ice cream in the middle of the 2 slices of the bread.Using the mold of your choice, press thru the bread and make sure the edge are tight. This is to avoid the ice cream leaking when we fry later. Put in the plastic bag and keep in the freezer for overnight. Meaning that, you have to prepare 1 day earlier for your event. Repeat the same process to make more. 1 is not enough i tell you.. ;) Step 3: Fry. <PIC> Fry when you want to eat them. Heat the oil. Make sure the oil is piping hot.Fry only for 8 seconds on each side. Don't fry more than that. Makesure you get ready with all your frying tool and serving before you start frying.Eat immediate once cook.  Step 4: Enjoy!!. <PIC> Serve it.. You can hear the crunchyness of the bread when you cut it.. As well as when you bite it.. Crunchy, hot and and cold at the same time.. Enjoy it with your love one.. Simple.. Low cost.. But priceless!! Yumm...


Introduction: How to Secure a Growler Using a Seatbelt. <PIC> Driving to or from your favorite brewery with a growler or two can be a bit of a pain. They roll around when they are empty and tip over when they are full. I stumbled across this method a few days ago as I was on my way to get some much needed holiday beer.  Step 1: The Setup. <PIC> Set the growler down in the middle of the car seat with the handle facing forward. Buckle the seat belt normally. In a perfect world, this is all you would need to do but if you leave it like this the growler will escape and roll all over the place.  Step 2: The Loop. <PIC> Grab the diagonal portion of the seat belt and pull out some slack. Make a loop with the slack and insert that loop through the handle of the growler.  Step 3: Threading the Loop. <PIC> Unclick the seat belt and thread the buckle through the top of the loop. Make sure you keep everything in front of the growler while doing this.  Step 4: Securing Your Growler. <PIC> Pull the seat belt buckle through the loop and click it back into place. Your growler is now secure.I've also tried this with multiple growlers, you can get two on the same loop comfortably. They might clink into each other as you drive though.


Introduction: Baked Apple Dumplings:  Quick & Easy!. <PIC> Baked Apple Dumplings Stuff whole apples with a brown sugar mixture, and wrap with refrigerated pie crusts, to make delicious-looking baked apple dumplings that are relatively low on sugar, but high on flavor  -and quick and simple to prepare. This recipe is for 8 apples. Ingredients:    - 8 somewhat tart cooking apples, cored, but not peeled    - 1 (14 to 15 ounce) package of refrigerated pie crusts (packed two to a package)    - 1/2 cup light brown sugar    - 1/2 teaspoon ground cinnamon    - 1/3 cup chopped walnuts    - 1/3 cup raisins    - 1/3 cup oatmeal (rolled oats)    - 8 pats (4 Tablespoons) butter or margarine    - ~24 toothpicks Preparation:    1. Preheat oven to 400°F.    2. Mix brown sugar, walnuts, raisins, rolled oats, and cinnamon together, in a bowl.    3. Cut both pie crusts into quarters (= 8 pieces). Place 1 apple in center of each quarter-circle. Using a small spoon, fill apple cores with brown sugar mixture and tamp down as needed. It’s okay to let excess spill over onto the open pie crust.    4. Lift up the three corners of the pie crust, skillfully forming around the apple with your hands, inserting a toothpick into each corner of the pie crust. Insert toothpicks only halfway, as all of them will need to be carefully removed, prior to serving. The apples will only be partially covered by the ¼ pie crust, and will not at all look neat and tidy, but that will ultimately prove to give each finished apple a unique, rustic, and yummy appearance.    5. Arrange apples on a 13” x 9” cookie sheet, and top each apple with a pat (1/2 Tablespoon) of butter or margarine.    6. Bake at 400°F for 35 minutes, until the crusts are light to medium brown. Camping Option: Bake in a 14-inch diameter cast iron dutch oven. Arrange 40 red-hot charcoal briquettes in a circle on the lid, carefully positioned next to the raised edge of the rim, and 17 red-hot charcoal briquettes underneath, carefully arranged in a circle, positioned just under the round edge of the oven. Bake for about 35 minutes, checking occasionally. Boy Scout / Trail Life USA Option: Wrap each finished (cored, filled, and with a pat of butter top and bottom) apple with one layer of aluminum foil, shiny side out. Next, wrap again with another layer of aluminum foil, shiny side out. To produce an essential layer of trapped air between the two layers of aluminum foil, wrap the second layer of foil from the opposite side of the foil-wrapped apple, so that the wrinkled, thicker part of the foil wrapping surrounds the entire apple and prevents burned spots. Set the foil-wrapped apples over a bed of hot coals/charcoal, tumbling frequently with tongs, for about 20 to 30 minutes until done. "Shiny side out" foil wrapping will make the cooking more of an even-baked and controlled process. When done, remove and discard outer foil layer and serve.      We've tried topping these baked apples with whipped cream, or vanilla ice cream, but don't recommend it, as it really seems to detract from the elegant simplicity of this tasty breakfast treat.


Introduction: Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding. <PIC> A Chinese classic jelly recipe made from coconut, wonderfully complemented with the sweetness and flowery scent of Osmanthus. A must try for coconut dessert lovers. Step 1: Ingredients Required. <PIC> 200 gram of coconut milk50 gram milk8 gram of dried osmanthus flowers1 table spoon of sugar.6 gelatine sheets (7cmx23cm)Notes:If you're using fresh osmanthus flowers, you'll need about 24 grams. Wash and let them dry first before you follow the recipe. The reason you'll need to let them dry is that in such a state they'll release much more flavor!We're using gelatine sheets, but you could use something equivalent, such as gelatine powder.If possible, we highly suggest to use rock sugar instead of normal sugar, though it's harder to get. Step 2: How to Make Coconut Jelly. <PIC> In this step we explain how to make the coconut jelly:Soak the gelatine sheets in water.Cook the coconut milk and normal milk together on low fireAdd sugar and 3 gelatine sheets in the coconut milk.Stir until the gelatine and sugar are dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.See the next step to learn how to make the Osmanthus jelly. Step 3: How to Make Osmanthus Jelly. <PIC> To prepare the osmanthus jelly simply follow these steps:Clean the Osmanthus flowers once by rinsing them with water shortly. You could use a strainer or a tea infuser.Cook the osmanthus flowers on low fire.Add sugar and 3 sheets of gelatine and stir.Wait till the sugar and gelatine is fully dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.Serve!Once both the osmanthus and the coconut jelly are done, you can now serve them creatively together. A common way to serve is to stack them. Whether you want the coconut jelly on top or bottom is just a personal preference. Either way it will taste amazing! Do you have other good ideas of presenting the jelly? Share them in the comment section below!


Introduction: Cream Cheese Seafood  Quiche. <PIC> I've never been a huge fan of breakfast until i tried brown eggs, and even then i tend to get bored really easily.That's when we started making a variety of quiches.  From there I wanted to expand and have a little fun trying out some different flavors and textures to create something totally new.  This is the result. This can be prepared the night before as long as you cover it before you put it into the fridge.   Step 1: Gather Your Ingredients and Supplies. <PIC> IngredientsPie crust cream cheese mayonnaise lemon juice  seafood- we used imitation crab, imitation lobster, and fully cooked shrip eggs milk  seasonings: salt pepper, old bay, garlic powder Cheese- we used 6 cheese Italian and mozzarella Supplies9 inch pie pan- we also used muffin tins  measuring cups and measuring spoons  2 mixing bowls  spoon/fork for mixing   wine glass- we used this to cookie cut the pie crust for the muffin tin potholders  Step 2: Prep Your Pan . <PIC> Whether you are using the glass pie pan or muffin tins we start this project by getting the crust into our pans.  The pie pan is easiest we just lined the pan with the crust.  For the muffin tin we used a wine glass that was just a little bit bigger then the size of the tin and pressed out circles.  Placing one mini pie crust in each.  Step 3: Preparing Your Filing . <PIC> To start our filing we mixed 1 package cream cheese, 1/4 cup mayo, 1 teaspoon, lemon juice, 1/2 teaspoon old bay seasonings and mixed that thoroughly.  Then we added the seafood.  Here's where you can alter your filing to whatever taste you are looking to find.  We sliced up already cooked shrimp and then imitation crab and lobster until the ratio of seafood to cream cheese was about equal.  You could use more or less.   Step 4: Preparing Your Egg Mix. <PIC> We took about 8 brown eggs whipped them up and added half a cup of milk salt and pepper.   Step 5: Assembling Your Breakfast Quich . <PIC> Line your pie plate or muffin tins with your cream cheese filing sprinkle on cheese and top with egg.  That's it.  Put into a 450 degree preheated oven 15 minutes for the pie tin22 minutes for the pie Step 6: Final Product. <PIC>


Introduction: How to Make Chicken Parmesan. <PIC> In this tutorial, you will learn how to make a delicious and hearty Italian favorite in under an hour! In the following you will find a series of quick and simple steps that will result in what you see above. It is important to note that although this set of instructions only displays the preperation of a single chicken breast, this process can be repeated for as many chicken breasts as there are members at your dinner table. You will find that you too can become an excellent chef simply by following these simple instructions despite the extremely cheap ingredients required to make this Chicken Parmesan Recipe! Step 1: What You'll Need. <PIC> Before we begin with the preparation of the chicken breast, please take a moment to collect all of the necessary ingredients and kitchen utensils required to prepare the Chicken Parmesan. You can see all of the items above, and listed here:
1) Cutting Board
2) Baking Dish
3) Tenderizing Mallet
4) Shredded Parmesan Cheese
5) Grated Parmesan Cheese
6) Chicken Breast (More than one can be used to serve multiple people)
7) Tomato and Basil Sauce
8) Olive Oil
9) Italian Style Bread Crumbs
10) Milk
11) Aluminum Foil
12) Frying Pan*Note that you will also need a working oven and stove top to follow this recipe Step 2: Tenderizing. <PIC> In this step you will need a chicken breast, a cutting board, and a tenderizing mallet. You will want to place the chicken as shown on the cutting board. Then, use the mallet to hit the chicken breast on both sides. In order to properly tenderize the chicken breast, hit it approximately 20 times on each side with the same force that you would use if you were driving a nail into a wall. Step 3: Soaking the Chicken. <PIC> Now, you will first want to pour milk into the baking dish. Pour just enough milk so that there is a thin film of milk covering the entirety of the bottom of the baking dish. Then place the chicken breast into the baking pan, and allow it to soak in the milk for approximately 25 seconds. Then, flip the chicken breast and allow the other side to soak. After the chicken has been sufficiently soaked, place it aside on the cutting board you used earlier, and proceed to rinse and dry the baking dish. Step 4: Bread Crumbs. <PIC> Now that our chicken breast has been soaked in milk, it will be able to easily pick up some italian style bread crumbs. We will achieve the bread crumb lining by first pouring a thin layer of bread crumbs along the bottom of the baking dish. Then place the chicken breast into the baking dish and allow both sides to lay on the bread crumbs for approximately 5 seconds. After this step has been completed, set the chicken breast aside on the cutting board. Also, you will want to rinse out the baking dish and dry it, as we will use it later on.  Step 5: Frying the Chicken. <PIC> Next, we will fry the chicken using a frying pan and olive oil. First turn the stone top to a medium-high setting, and pour a thin layer of olive oil that covers the entirety of the bottom of the pan. After the oil has been allowed to heat up, place the breaded chicken breast into the pan, and fry it so that the portion of the chicken breast in the olive oil is brown. Flip the chicken and repeat this for the other side. After this step has been completed, both sides of the chicken breast should look as shown above. Step 6: Preparing to Bake I. <PIC> In this step we will prepare the baking dish for the oven by adding a little bit (approximately 2 tablespoons) of olive oil to the dish as shown. Step 7: Preparing to Bake II. <PIC> Now, add a thin layer of tomato and basil sauce to the baking dish. This will allow the chicken to marinate thus giving it more flavor. After the layer of sauce has been added, place the chicken into the baking dish as shown. Step 8: Preparing to Bake III. <PIC> Now we will sprinkle a thick layer of parmesan cheese over the chicken breast. In this step you can use your discretion regarding how much parmesan cheese you like; however, I normally use about a handful as is shown in the photograph.  Step 9: Preparing to Bake IV. <PIC> Next, pour a layer or tomato basil sauce over the entire chicken breast.  Step 10: Preparing to Bake V. <PIC> Our final preparation before baking the chicken breast will consist of sprinkling the grated parmesan cheese on the top of the sauce that was just poured into the baking dish. Once again, you can use your discretion on how much cheese you would like. I usually prefer to cover the entire chicken breast with grated cheese. Step 11: Baking. <PIC> Finally, cover the top of the baking dish with aluminum foil. Then preheat the oven to 375 degrees and allow the chicken breast to bake for approximately 45 minutes. Step 12: Enjoy!. <PIC> After the chicken has been baked for 45 minutes, remove it from the oven. Then peel back the aluminum foil (be careful! steam will escape quickly as you peel back the foil). Finally transfer your Chicken Parmesan to a plate using a fork, and pour the desired amount of sauce on top of it from the baking dish.
If you are looking to add a little something extra to this meal, try serving it with pasta!
Bon Appetit!


Introduction: Baked Vegetable Noodles. <PIC> Baked Vegetable Noodles are simple to make. This dish is the best and healthy way to kick start your day. It is made of full of colorful veggies, cheese and egg. It goes well with toasted bread and a cup of black tea. I hope you will try this healthy dish. Thank you :) Step 1: Ingredients and Supplies Required. <PIC> Ingredients:  (you can adjust the quantity of veggies & seasoning as your wish)Parmesan cheese ( 1/4 cup + 1/4 cup)1 Egg (beaten)Vegetable :CarrotZucchiniPurple onionRed and yellow bell pepperTapioca Seasoning:OreganoGarlic herb pepper seasoningPaprikaBread crumbsSaltOlive oilFor cutting veggiesSpiral slicerKnife Step 2: Slice the Vegetables. <PIC> Wash all the vegetables thoroughly with water.Peel and discard the skin of carrot, tapioca and onion.I used spiral slicer for slicing carrot, tapioca, zucchini  and knife for slicing onion, bell peppers.Now raw veggie noodles are ready for seasoning. Step 3: Add Seasoning. <PIC> Take raw veggie noodles in a mixing bowl, add the seasoning according your taste.Then add cheese and beaten egg, mix all until the veggies coated well with the spices. Step 4: Bake It Up. <PIC> Preheat oven to 375 FTake Pyrex bowl, transfer the veggie mixture into it.Sprinkle some cheese on top and bake for 35 minutes or until the cheese topping changes to slightly brown.Once it baked, remove it carefully from the oven. Serve it with toasted bread and a cup of your favorite drink.


Introduction: Coffee Magic Ice Cream. <PIC> I love coffee and I love ice cream!
I found this recipe on the PW website and I recreated at home with some minor changes...It is divine!
This is not real ice cream, I have to be honest, but it tastes like ice cream and it's a lot less time consuming!
This is what you need :)
Ingredients:
* 1 package Cool Whip
* 1 whole chocolate bar with hazelnuts (or almonds) (90 g)
* 2 tbsp of strong coffee Step 1: Get the Ingredients Ready!. <PIC> Leave your Cool Whip out of the counter for about 15 min, so it will soften up!
Make a very strong coffee (espresso is the best!) and let it cool down.
In your microwave (or in a double sauce pan), melt the chocolate bar. Step 2: Make Your Ice Cream!. <PIC> Add 2 tablespoons of strong coffee to the soften cool whip and stir gently.
Add the melted (but cool chocolate) and mix. The cool whip (which is cool) will turn the melted chocolate bar into small solid pieces.
Then re frost your delicious coffee-choco cream over night. And the following morning….you will have a fantastic “ice-cream” texture dessert!
For more recipe visit my cooking blog: www.expatcucina.com


Introduction: Santa's Sausage Casserole. <PIC> This easy-bake casserole is a favorable Christmas morning dish. Step 1: Ingredients. <PIC> Ingredients: 1 lb. of sausage, one 8 oz. package of cream cheese(softened), two packages of cresent dough.
Equipment: frying pan, mixing bowl, spatula, glass dish, spoon, stove, oven. Optional: colander. Step 2: Cook Sausage. <PIC> Turn stove to medium heat. Remove sausage from package and place in the frying pan. Stir and chop meat until cooked thoroughly. Sausage should turn light brown.  Step 3: Mix Sausage and Cream Cheese. <PIC> Mix together sausage and softened cream cheese in the mixing bowl. Continue until well stirred.
Optional: Before mixing, place sausage in the colander and let the grease drain. Step 4: Place Crescent Dough in Glass Dish.. <PIC> Remove crescent dough from package. Unroll and spread onto the bottom of the glass dish. After, pre-heat oven to 350 degrees. Step 5: Spread Mixture Into Dish.. <PIC> Spread the sausage and cream cheese mixture into the glass dish over the layer of crescent dough. Step 6: Add Second Layer of Crescent Dough.. <PIC> Open second package of crescent dough. Unroll and lay on top of the mixture. Step 7: Bake.. <PIC> Place dish in the oven. Remove when top layer is golden brown. Step 8: Enjoy!. <PIC>


Introduction: Lemon Meltaway Pie--No Bake, Gluten Free, Vegan, and Amazing!. <PIC> I recently came across the cookbook Chocolate Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins and was nothing but impressed, stunned even. Being chronically ill, I get energy from the food I consume, and I already know that sugars do very little to help get me moving, but you can probably tell from the majority of my Instructables, I do enjoy my desserts. Katie Higgin's cookbook truly does let you have your cake, brownies, pie, and eat them too. She's found a way to make almost everyone's favorite desserts vegan, low sugar, calorie friendly, and somewhat healthy, while still maintaining tremendous flavor. You can visit her blog Chocolate Covered Katie, which gets as many rave reviews as her cookbook.The first time I read her recipe for this Lemon Meltaway Pie, it sounded so outlandish I had to try it! The main filling components are cashews and cauliflower, let me say that again, cashews and cauliflower! As most things lemon appeal to me, I figured there was enough juice called for that the flavor would stand out. This pie is no bake, low sugar, and took me less than an hour to make as the crust comes together in a food processor, and the filling in a high speed blender. It does require the easy advance prep of soaking the cashews 6 to 8 hours (I soaked mine overnight), and thawing frozen cauliflower (thawed in a bowl in my refrigerator overnight). The crust is made of ground oats and coconut, a bit of brown sugar and salt bringing out both flavors for a nutty, crunchy crust that tastes like bits of a great granola. Using coconut oil in the crust and filling gives the pie a slightly tropical feel. I decided to add a topping of whipped coconut cream, further complimenting the existing coconut flavor. Using fresh lemon juice brings a welcome burst of flavor and almost cheesecake-like texture is obtained when the ingredients all come together and the pie is chilled. As we (finally!) turn the corner from winter into spring this Pi(e) day, eating this pie is akin to sitting on a comfy beach chair, basking in the sunlight, looking out at the Caribbean. The best part might be that you can eat plenty of this pie and still look forward to bathing suit season as you watch the snow melt. And a special delight is reserved for whomever makes it, when they reveal the secret ingredients to this dreamy lemon pie! Happy Pi(e) day, enjoy! Serves 8Recipe adapted from, and reprinted with permission: Credit: Chocolate Covered Katie by Katie Higgins (Grand Central Life & Style; copyright 2015) Step 1: Gather Ingredients. <PIC> For the crust:1 cup rolled oats 1/2 cup shredded unsweetened coconut1/4 cup melted coconut oil, or vegetable oil2 tablespoons light brown sugar1/4 teaspoon saltFor the filling:1 cup raw cashews or macadamia nuts, soaked (to prepare: cover nuts with water and soak for 6 to 8 hours, drain before using.)2 cups loosely packed frozen cauliflower, thawed completely1/3 cup melted virgin coconut oil1/4 cup plus 2 Tbsp. lemon juice1 tablespoon vanilla extract4-6 tablespoons maple, or agave, syrup (I used Trader Joe's Maple Agave Syrup Blend)1/4 teaspoon saltFor whipped coconut cream:Half can of coconut cream, or full can of coconut milk, refrigerated overnight, liquid discarded1/4 cup confectioner's (powdered) sugar, more or less to taste1/2 tsp. vanilla extract Step 2: Prepare Crust. <PIC> Grease a 9-inch pie plate with nonstick spray. Combine rolled oats, coconut, light brown sugar, and salt in a food processor; process until fine crumbs form, drizzle coconut oil over top, pulse until combined. Press dough into prepared pan in an even layer, pressing up along sides.Freeze while preparing the filling.  Step 3: Prepare Filling. <PIC> Drain nuts completely. Combine nuts and filling ingredients in a high powered blender, or food processor; process until completely smooth, adding liquid as needed until the filling is smooth (I started with 4 Tbsp. maple agave syrup, and needed to add 1 more Tbsp. plus 1 Tbsp. water to loosen the filling enough to easily rotate around the blades). Transfer filling to prepared pie crust and freeze until firm, at least 3 hours.(I have only tested this recipe using my high speed Vitamix, I can't be certain you'd achieve a smooth filling using anything less powerful.) Step 4: Prepare Coconut Whipped Cream. <PIC> If your kitchen is warm, I recommend freezing your bowl and whisk for 15 minutes before whipping to help the cream stay cold. Spoon only the solidified coconut cream from the can into the mixing bowl, as I used Trader Joe's Coconut Cream which has little liquid, I only used half the can, which yielded enough for my family, you can use the full can if you love whipped cream.Start whipping using the whisk attachment on a stand mixer, hand beaters, or, if you're quick, a regular whisk, and increase the speed to medium, whisk for 30 seconds than add in vanilla extract and powdered sugar to taste. I find sugar brings out the coconut flavor, which complimented this pie, you don't have to add any, or you can use more. Increase the speed to medium high and whisk until cloud-like and fluffy, about two minutes. Again, whip to your preference, soft or firmer peaks. The whipped coconut cream will thicken as it chills, if you make it ahead, you may prefer to whisk again before serving. As you can see, I used the whipped coconut cream as decoration for Pi(e) day and saved the rest for people to serve themselves. After freezing the pie 3 hours, I covered it with plastic wrap, and transferred the pie to my refrigerator, we enjoyed it the next day. If serving from frozen, I'd let it thaw about half an hour at room temperature so the filling is custardy again.Spoon whipped coconut cream over pie before serving, delight in the reactions of your loved ones when you tell them this delicious lemon pie was made using cashews and cauliflower! Happy Pi(e) Day, enjoy! Leftovers can be stored, covered, in the refrigerator for up to three days.


Introduction: Beef Filled Paprika With Cream Sauce Recipe. <PIC> Ingredients:1000g ground beef500ml cream400g roasted paprika6 paprikasalt, pepper & paprika Step 1: Preparation. <PIC> Cut the paprikas in half and scatter salt, pepper & paprika into them. Scatter salt, pepper & paprikato the beef and stir it together. Fill the beef in the paprika and place them on an plate and put it in the oven at 180 degrees celsius circulating air. Give the cream to the roast paprika add salt, pepper & paprika and mix it with a blender.  Step 2: Finish. <PIC> After 20 minutes pour the paprika cream mix over the filled paprika. Put the plate back in the oven for another 20 minutes. Serv it with rice or else and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...


Introduction: Jellied Marshmallow. <PIC> These marshmallow are best served chilled! Step 1: Ingredients and Method. <PIC> 43 g jello powder of any flavor you like1/3 hot boiling water1/2 c sugar1 1/2 tbsp light corn syrupDissolve jello in water then stir in sugar, keep stirring until sugar is dissolved as wellAdd in corn syrup and stir wellChill for 20-25 minutes then beat until stiffPour mixture onto a wax paper lined mold or parchment paper sprinkled with icing sugarChill overnight Step 2: Enjoy~. <PIC> Take out mold from fridge and dump marshmallow on icing sugar lined parchment paper on a cutting boardCoat marshmallow with icing sugar and sliceThat's it :)


Introduction: Kefir Smoothies. <PIC> The last 2 mornings, I have made these delicious refreshing kefir smoothies! They are super tasty & ooh so good for you too!  Let’s check them out! Step 1: Gather Your 4 Ingredients!. <PIC> Recipe: For 2 big smoothiesIngredients:500 ml (2 cups) low-fat kefir 45 gr (1/2 cup) gluten-free medium-sized oats 1 +1/2 large ripe frozen banana 1 teaspoon home-made vanilla extract Step 2: Blend & Enjoy!. Place all of your ingredients into your beloved Vitamix container or blender. Place fitted lid & tamper in. Blend onto full high-speed until it is fully mixed. Use tamper to push ingredients into the running blades. Pour into lovely smoothy glasses, sip & enjoy! MMM!You can also find this lovely recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/11/23/refreshing-kefir-smoothies/


Introduction: Chocolate Espresso Crinkle Cookies. <PIC> A sweet, fudgy cookie with an extra sugar surprise! :) Step 1: Ingredients. <PIC> - 1 cup of all-purpose flour- 1/2 cup of unsweetened cocoa powder- 1 tsp of baking soda- 1/2 tsp of salt- 1/4 tsp of baking powder- 3 eggs- 1 cup of light, packed brown sugar- 5 tsp of instant espresso powder- 1 tsp of vanilla extract- 4 oz of unsweetened chocolate- 4 tbsp of unsalted butter, softened- 1/2 cup of white, granulated sugar- 1/2 cup of confectioner's sugar Step 2: Prepare. <PIC> Preheat oven to 350˚F.  Line two baking sheet with parchment paper.In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.  In a separate bowl attached to an electric mixer, whisk together eggs, brown sugar, espresso powder, and vanilla.  In a small bowl, melt unsweetened chocolate and butter [in microwave or over double boiler (in bowl over simmering water)].  Whisk chocolate mixture into egg mixture until well combined.  Stir in flour mixture until just combined.   Step 3: Dip. <PIC> Take about 1-2 tbsp of cookie dough, roll in ball, and roll in white, granulated sugar.  Then roll in confectioner's sugar, and place on cookie sheet, each about 2 inches apart.  Bake cookies for about 10 minutes or until they have puffed up and have a cracked appearance. Step 4: Enjoy!. <PIC> Serve, and enjoy with milk!


Introduction: Easier Than Pi (and Fewer Calories Too!). <PIC> Imagine having 24 pieces of pie for about 300 calories....whaaaat?!?!?!?!?
That's right, this Instructable shows how to make mini appetizers that resemble small slices of pumpkin pie.  They are ideal to take as an appetizer to a book (wine/whine) club meeting, to cleanse the palate between a self imposed pie-tasting event, or as an extra Thanksgiving nibble.
Let's get going... Step 1: Gather Ingrediants. <PIC> Cheddar flavored Chex Mix
2 oz of block cheese
A wee bit of soft cheese, such as Neufchatel or Cream Cheese Step 2: Sort Through the Chex Mix. <PIC> To  resemble a slice of pie, you'll want to use crackers that have a trangular shape for the base of the crust, along with some that have a ruffled edge for the upper portion of the crust.
Rather than buying a couple of boxes of crackers, I found both of these shapes in the Cheddar Flavored Chex Mix, and after sorting through a new package of the mix I ended up with about 1/2 cup of combined triangles and ruffled shaped crackers.  This resulted in about 30 triangles and 27 ruffled crackers that were not broken.  Step 3: (who) Cut the Cheese.... <PIC> The packaging of my low fat cheese identied that an inch was about an ounce, and from 2 oz of cheese I was able to cut about 8-9 thin slices.  These slices were then cut into 4 triangles that were slightly smaller than the trianglar cracker, with (snacking) scraps on each side
Using my mixer, I whipped up the soft cheese so it would be easier to spread and placed it in a ziplock fitted with a star tip. Step 4: Assemble Away.... <PIC>
          Now the fun begins!  Because these crackers are salty, your work area will get messy.
I found it easiest to work in the following assembly-line fashion, keeping a clean damp towel nearby to remove cracker salt from my fingers:
		Lay out trianglar crackers
		Place a dot of Neufchatel/Cream Cheese on the crackers
		Layer the triangle slice of cheese on top of each cracker
		Place some Neufchatel/Cream Cheese on the side of the crackers
		Press a ruffled cracker on the side of each cracker
		Dab/Pipe a bit of softened cheese to resemble whipped created (optional)
		Once all slices have been prepared, place in random directions on a serving dish

	In hindsight, I realize purchasing boxes of the specific cracker shapes, along with pre-sliced cheese and a container of whipped cream cheese would've been more convenient, but even without doing so these goodies are still easier than making/memorizing pie/pi.  Enjoy!


Introduction: Coca Cola Chicken Wings. <PIC>
          Coca Cola chicken is a surprisingly tasty, easy recipe for making a different style of wings.  A popular dish in China, the recipe for Coca Cola chicken is simple in its make up and closely resembles that of soy sauce chicken.  The addition of Coca Cola creates a sweet, caramel flavor, perfectly offset by fresh green onions.  I chose to use Sherry vinegar in this recipe, but Mirin or rice wine would create a more authentic finished dish.Ingredients:
		2 pounds chicken wings, wings and drummettes separated
		1/4 cup soy sauce
		2 tablespoons Sherry vinegar
		3/4 cup Coca-Cola - I used the kind with real sugar
		2 green onions, chopped
		Toasted sesame seeds
		2 tablespoons vegetable oilDirections:
		Marinate the chicken wings in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of wings.
		In a small bowl, combine remaining soy sauce, Coca Cola, and vinegar.
		Heat oil in a large skillet.
		Sear chicken wings until browned - about 3 minutes on each side.
		Add soy-coke mixture and bring to a simmer.
		Simmer over very low heat, uncovered, until the sauce is reduced, about 25 minutes.
Serve chicken topped with sesame seeds and chopped green onion.
Enjoy!


Introduction: Cheesy Potatoes (AKA Mormon Funeral Potatoes). <PIC> This is a Thanksgiving/Christmas/Easter favorite. In the Plains States, where I grew up, we called this Cheesy Potatoes. Apparently it's called Funeral Potatoes in Utah. Features all the dairy and a small amount of potatoes. Step 1: Gather Ingredients. <PIC> You will need:2 lbs. frozen hash browns (thawed)1 can cream of chicken soup1 cup sour cream1 cup chopped onion8 oz. grated cheddar jack8 oz. grated velveeta3/4 cup butter (one and a half sticks)1/2 t salt2 cups crushed corn flakes Step 2: Other Preparation. <PIC> Spray a 9"x13" pan with nonstick cooking spray and preheat your oven to 350 degrees. Step 3: Mix Together Filling. <PIC> In a large bowl, mix together potatoes, soup, sour cream, onion, cheddar jack, velveeta, one stick of melted butter, and salt. Step 4: Put Filling in Baking Dish. <PIC> Spread the filling into the dish evenly. You'll need to pack it down too. Step 5: Crush Corn Flakes. <PIC> Fill a two cup measure with corn flakes and start crushing. Keep adding and crushing until you have two cups of crushed corn flakes. Step 6: Make Topping. <PIC> Melt the other half stick of butter and stir it in with the corn flakes. Spread this on top of the filling. Step 7: Bake and Enjoy.. <PIC> Bake at 350 for 45 minutes. Give yourself a heart attack from all the cheesy goodness. Who knows, maybe they'll serve more of these at your funeral! Step 8: .


Introduction: How to Make Pancetta. <PIC> Until recently, if you had a craving for some thinly sliced, salty cured pork, your best bet was to head to the local grocery store. But with specialty cuts of pork particularly pork belly now becoming more widely available in most supermarkets, the door is opening for the adventurous cook to try his or her hand at making charcuterie at home. I had been eager to try making charcuterie in my own kitchen for quite a while and finally decided it was time to get started. Looking for a simple first project, I quickly set my eyes on pancetta. A close cousin to bacon, pancetta has similar salty, rich pork flavors, but without the smoke. Moreover, pancetta is infused with bold flavors from the black pepper, dried herbs, and spices added to the curing mixture. For a beginner in the world of home curing, pancetta was the ideal choice. As far as curing went, the method was pretty basic and didn’t require much hands-on time. Plus, the little equipment required and short grocery list made it perfectly suited for my small apartment kitchen. A note on buying: Whole pork belly is usually sold in 11-pound slabs, though for my recipe, I stuck with about half of a slab (5 pounds) to keep things more manageable. If you are feeling particularly adventurous, you can buy a whole belly, cut it in half widthwise, then double the spice mixture to make two slabs of pancetta. In either case, pay close attention while selecting your pork and only choose belly that has a fresh, clean smell, light pink skin, and deep-red meat. Step 1: Skin It. <PIC> To prepare the pork belly for curing, remove the skin. To do this, I started by separating the skin from the fat layer in one corner of the pork belly. Then, holding the knife almost parallel to the belly with one hand and the corner of skin with my other hand, I made short horizontal cuts, pulling the skin back as I moved across the belly. Step 2: Trim It. <PIC> Once the skin is removed, flip the belly over, trim it to a uniform thickness, and square off the sides. This helps produce a pancetta that rolls evenly. Once trimmed, set the prepared pork belly aside in a large nonreactive baking dish while mixing the cure. Step 3: Mix It. <PIC> For a 5-pound pork belly, most reliable recipes I found called for ¼ cup kosher salt and 1 teaspoon pink salt (also known as curing salt). Since the balance of salt to protein can be delicate when it comes to achieving a proper cure, I kept to these quantities. Adding a variety of fragrant ingredients to the basic cure infuses the belly with flavor. I used black pepper, brown sugar, rosemary, juniper, garlic, red pepper flakes, bay leaves, thyme, and nutmeg. Mix them together thoroughly to make sure they are distributed evenly. Step 4: Rub It. <PIC> Spread the cure over the belly and rub it into the sides and edges. Step 5: Sprinkle It. <PIC> While researching recipes for my pancetta, I found one that called for sprinkling a little red wine onto the cure for added flavor. I gave it a try with one of my batches of pancetta and really enjoyed the added fragrance it brought. When you do it, make sure to sprinkle the wine gently to prevent the cure from washing away. Step 6: Cure It. <PIC> Once the belly is coated with the cure and wine, wrap it tightly in plastic wrap and place it in the refrigerator to cure until the soft fleshy texture of the belly turns firm. Over the course of fully curing (it took me about 7 days), flip the belly daily and redistribute the rub mixture. Step 7: Rinse It. <PIC> After the pancetta is fully cured, rinse off the cure mixture thoroughly, making sure to remove any herb or spice pieces that remain stuck to the meat. After rinsing, pat the belly dry with paper towels. Step 8: Spice It. <PIC> With the meat side of the pancetta facing up and the long side facing you, sprinkle on 2 tablespoons coarsely ground black pepper a typical addition before rolling pancetta. The fresh pepper adds additional pungent notes to the final pancetta. Step 9: Roll It. <PIC> It’s important to roll the pancetta as tightly as possible to avoid any air pockets in the center of the cylinder, which could provide space for bacteria to grow. To roll the pancetta, start with the closest side and tightly roll it away from you. Step 10: Tie It. <PIC> Beginning in the center of the pancetta and working your way out to the sides, tie the cylinder with kitchen twine at ½-inch intervals the tighter, the better. Step 11: Dry It. <PIC> Once the pancetta is completely tied, trim away excess twine. After forming a loop on one end of the pancetta for hanging, hang it in a cool, humid place, away from sunlight, and let it dry for 2 weeks. The ideal conditions are somewhere around 60 degrees with 60% humidity (my basement was a good spot). Step 12: Slice It. <PIC> After drying, your pancetta will be ready to slice.


Introduction: Grill Hook Upgrade. <PIC> Hanging hook improvement for Dyna-Glo GrillI live in a condo and found this small grill with fold down shelves and storage underneath. The little hook knobs on the shelves are supposed to be a convenient place to hang tools. I got pretty sick of stuff falling off those dumb knobs. I put magnetic hooks inside and on the front of the door.  They mostly work, but occasionally get knocked off. I set out on a mission to somehow upgrade the shelves with better hooks. This is the end result.PartsM6 304 Stainless Steel Ring Screw Hook Bolt Screw Rings with a Round Screw Hook Lengthened Screwhttps://www.amazon.com/gp/product/B01LYM80S4 M6 Nuts M6 Washers (optional, I skipped them)Tools Pliers Wrench Rotary Tool Cut Off Wheel (I used fiberglass) Sanding bit (I used a grinding stone) Step 1: Remove Old Hooks. <PIC> I removed (unscrewed) the existing knobby hooks and took them to a hardware store to determine their size and thread type. Mine were M6-1.0. I eventually found a suitable M6 hook online. But, I quickly discovered the style of hook made tool hanging cumbersome. Step 2: Cut the Hooks. <PIC> I used a Dremel rotary tool and fiberglass cut off wheel to modify the hooks so tools could be placed and removed easier.Once I decided how much of the hook I wanted to remove, I marked it with a permanent marker.  I then used my portable work center to clamp the hook into place.  The cut off pieces will be very hot, hot enough to melt plastic. I was able to position the hook in the clamp, so that the cut off pieces would fall to the concrete below.  Stand out of the way of the sparks as your are cutting. Step 3: Sand the Hooks. <PIC> There may be some rough / sharp edges where you cut.  I used the rotary tool and a grinding stone bit to clean up the rough edges. Step 4: . <PIC>  Step 5: Install the Hooks. <PIC> Once the hooks are cleaned up and have had a change to cool off, you can start installing them onto the grill shelf.  An M6 nut on either side keeps the hook in place and prevents it from turning.  Install one nut on the hook before installing it on the shelf.  Thread the hook into the shelf.  Install the second nut on the alternate side.  Once you get the hook into place and positioned (pointing upwards) you can tighten both nuts to keep the hook from turning and moving out of place.  Step 6: Trim the Screws (optional). <PIC> I went back and trimmed some of the screws.  A hacksaw works well (but is slow).  Dremel cut off wheel would be faster.  Just be careful on the threads in case you need to remove/reinstall a bolt.


Introduction: How to Make Great Burgers at Home. <PIC> Recently I decided I was not happy with the burgers I'd been making for years. They just weren't the same as what you'd get in a restaurant - always a little dry and very dense. I started to research what made a burger awesome and trying out every trick I found - this instructable is a compilation of all the tips that made a difference for me. :DIf you want to find out how to make a great burger at home, keep on reading! It's really not as complicated as you'd think. I'd also love to hear how you cook your burgers - if you have any tricks, post them in the comments below! Step 1: Things You'll Need for a Great Burger. <PIC> Ingredients:good quality ground beef - preferably 80/20. It needs the fat to be tasty! Try to find local grass fed beef and buy it from a butcher if you can - the better your beef the better the burgers.salt & peppertasty buns - I like to buy them from local companies so they're nice and fresh.bacon fat - this is my preferred fat to cook all burgers in! You can store bacon fat forever in the fridge, or you can just cook a few strips of bacon before you put the burgers on. whatever toppings you enjoyThat is really and truly all you need for a great burger. As long as you have good ingredients and follow this instructable you'll be a burger hero. :DTools:a cast iron OR heavy nonstick skilletan instant read thermometer (optional, but really helps if you're new to cooking burgers!) Step 2: How to Form Burgers Properly. <PIC> The big thing to remember here is to be gentle. The less you touch the ground beef, the better the burger will be.This means no mix-ins. But I promise you don't need them.Decide what size burgers you want and split your ground beef into equal amounts. (We normally make 4 burgers from 1 pound of beef.) I just eyeball it and break it up with my hands, though you can use a scale if you're feeling scientific. Once it's divided out, make a ball from each portion - just gently roll it in your hands.Then flatten each ball gently between your palms - smooth out the edges with your hands. Try to make the burgers just slightly larger than the buns because they'll shrink a little when they cook.Make a fairly deep dimple in the very middle of each burger. This dimple will keep the burgers from puffing up as they cook - they'll stay a little flatter! Step 3: Make Sure to Season the Burgers Well. <PIC> The ultimate rule of making a delicious burger: only season the outside of the burger patty. Never, ever season the ground beef and then mix it before forming the burgers. This makes for extremely dense burgers that are not great to eat. The kneading and salt just turns them into bricks. Check out this awesome post at Serious Eats for photo proof!As far as proper seasoning: I put a TON of salt on the outside of the burgers. A big pinch on both sides, sometimes two. You need to be able to see the salt. You will lose a little in the pan while it's cooking, so don't worry if it looks like a lot. Apply as much pepper as you like - it's not as important to the finished product, so it's just a matter of personal taste. Step 4: Cook Up Some Bacon . <PIC> I love cooking my burgers in bacon fat.If you don't have bacon fat on hand, cook up a few strips of bacon before cooking the burgers. Bacon on burgers is obviously a magical combination, and cooking your burgers in bacon fat makes them 800% more magical. If you're not into bacon - try using unsalted butter to cook in instead! Step 5: Toast Your Buns. <PIC> I never used to do this, but it really does make for a burger with more texture. Toasting the bun helps it stand up to juices from the burger and any condiments you add. I like to go fairly dark when toasting - I think it really helps the flavor of the burger. :) Step 6: How to Cook a Burger. <PIC> You want to cook the burgers over high heat fairly fast. That means you'll get a nice sear on both sides. On my gas stove, I cook them at medium high heat. (Knob set between 7-8)Heat the pan up and make sure you have a nice layer of bacon fat across the bottom of the pan. Once it's nice and hot place the burgers into the pan dimple side up. If you don't hear a lot of sizzling, your pan is not hot enough.General cooking times:1/4 pound burgers, I normally cook them for 2 minutes on the first side. 1 minute more on the other side.1/2 pound burgers normally get cooked for 4 minutes. 3 minutes on the other side.As soon as you flip the burgers, add the cheese if you're into that. After flipping them, you can either test the burger by poking at it (this will come naturally with practice, but it's tricky to do at first!) or by using an instant read thermometer. I always cook my burgers between 140 - 150 F. The USDA recommends 160 F but I find that leads to crumbly, dry and pretty terrible burgers. I've never ever gotten sick, but keep in mind that there is a small risk!As soon as your burger is where you want it, pull if off the heat and put it onto a bun. Step 7: Top It With Whatever the Hell You Want. <PIC> Really. I'm not about to tell you what should go on it!Lately we've been really into homemade BBQ sauce (Though I've been subbing in chipotle powder for chili powder), bacon, homemade pickled jalapenos, and raw white or yellow onion. SO GOOD. Tyler adds cheese to his but I abstain for the sake of my stomach - it's amazing even without it!In the last few weeks we've probably had that style of burger six times. It's such a simple and easy dinner. Check out my other instructables for some great side dishes, too! :D


Introduction: Old-Fashion Hamburger Gravy. <PIC> This recipe is a true classic hamburger gravy recipe it’s so easy and delicious! Back in the 1960’s, my parents were (their mid twenties) raising 5 young children. Money was tight and at times food was scarce. With only a pound of hamburger, my mom could prepare about once a week, feeding the whole family.And nowadays, as I prepare this traditional hamburger gravy with mashed potatoes for my family, I'm reminded of fond memories of my family when I was a child.  It’s still a favorite of mine. Step 1: Ingredients:. 1/2 lb. ground beef1 medium onion, chopped1 1/2 cups water, beef broth or beef stockSalt and pepper, season to taste2 tbsp. flour1/3 cup cold water1 drop browning sauce, opt. Step 2: Beef:. <PIC> Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until no longer pink. Step 3: Goodbye Grease:. <PIC> Drain off the grease and return to the burner. Step 4: Onions:. <PIC> Add the chopped onions and mix to combine. Cook over medium high heat, stirring frequently, until onions are softened. Step 5: Seasonings:. <PIC> Season with salt and pepper. Step 6: . <PIC> Add water, enough to just cover the meat.Bring to boil, lower heat, cover and simmer for 40 minutes. Step 7: . <PIC> Stir in small measuring cup, combine flour, cold water mix well, removing a lumps. Then gradually stir flour mixture (add  until right consistency) into the hamburger gravy mixing as you pour to eliminate lumps. Step 8: Browning Sauce:. <PIC> If using browning same, add 1 to drops, as alittle goes a long ways.Mix well to combine with meat gravy. Step 9: . <PIC> Simmer for another 20 minutes, stirring frequently. Step 10: . <PIC> Serve with fresh mashed potatoes and homemade biscuits. Very good!!! Super easy!"


Introduction: How to Make Cinnamon Sugar. <PIC>
This is an Instructable on how to make cinnamon sugar...
You can use cinnamon sugar on buttered toast or topping for quick breads, cobblers, muffins, coffee cakes, oatmeal, applesauce or just about any dessert or breakfast bread. Step 1: Ratio. <PIC> Ingredients:
	Typical proportions of sugar to cinnamon range from 3:1 to 16:1.
	1/4 cup granulated sugar to 3-4 teaspoons ground cinnamon. (4:1 to 3:1)
	1/4 cup granulated sugar mixed with 2-3 teaspoon ground cinnamon. (6:1 to 4:1)
	1/2 cup granulated sugar to 1 tablespoon ground cinnamon. (8:1)
	1/2 cup granulated sugar to 2 teaspoons ground cinnamon. (12:1)
	1/2 cup granulated sugar to 1 1/2 teaspoons ground cinnamon (16:1)Note: I find that my favorite ratio is (16:1) but included the others for you to decide. Step 2: Mixing Ingredients. <PIC> Mixin'
	I find this step to be the most troubling, It never ceases to amaze me how well the two substances mix... they must have been meant for each other.
	I suggest getting a container that has a lid and mixing by shaking, if you are totally clueless to what I just said then look at the pictures... Step 3: Enjoying. <PIC>
Nom Nom, congratulations you made cinnamon sugar...  that is if you were successful other wise you may have created a hazardous bi-product of sugar and unidentified materials.  If you have indeed created a disaster I suggest disposing of it and starting over.
All feed back is welcome, thanks.


Introduction: Vegetable Rice Cooked With Coconut Milk. <PIC> The rich and creamy coconut milk vegetable rice is an easy to cook dish that is cooked with basmati rice (long grain) ,coconut milk, vegetables and spices.Since the coconut milk is rich, creamy and bit sweeter than cow's milk, it is considered as vegan alternative for milk in many recipes.This coconut milk vegetable rice is so tasty it even makes a great recipe for your loved ones lunch box too. Try this easy yet tasty recipe and enjoy!!! Step 1: Ingredients. <PIC> 1) Basumati Rice (or Long grain rice) - 1 Cup 2) Coconut Milk - 1 Cup 3) Bay leaf - 14) Cinnamon stick - 15) Cardamom - 2 6) Cloves - 47) Green Chilli - 1 (add more if you need it spicy)8) Cumin seeds - 1 tsp9) Crushed Ginger(1" piece) and Garlic (2 pods) 10) Chopped onion - 1/3 Cup11) Chopped Carrot - 1/3 Cup12) Chopped Potato - 1/3 Cup 13) Green Peas - 1/3 Cup 14) Butter - 1 Tbsp15) Chopped Mint leaves - 4 -5 strands16) Chopped Cilantro - 4-5 strands 17) Lemon juice - 1 tsp18) Water - 1 Cup Step 2: Sauteing the Vegetables . <PIC> 1) Place a pan on medium heat and add the butter.2) Once the butter melts, add in the cinnamon stick,cardamom, bay leaf, cloves, cumin seeds, ginger garlic, green chilli and saute for 2 min.3) Then add the onions and half of chopped mint leaves and cilantro leaves. 4) Keep sauteing and adding on all the vegetables one by one.5) Now add the salt and cover the pan and cook on low heat till the vegetables are 75 % done.( Add little water if the vegetables stick to the pan.) Step 3: Cooking the Rice in Coconut Milk . <PIC> 1) In a electric cooker, add the soaked and drained rice.2) To that add in the sauteed vegetables,lemon juice, coconut milk, remaining mint and coriander leaves and mix.3) Then add 1 Cup water(For 1 Cup rice = 1 Cup coconut milk + 1 Cup water ). Proportion of coconut milk and water can be altered as per your taste buds. For more creamier taste increase the coconut milk and reduce the water.4) Now check for the seasoning (salt) and add if necessary. Later this point seasoning is not possible.5) Cover the lid and allow it to cook. Cooks approximately for 20 min. 6) Once cooked, switch off the cooker and allow it sit for few minutes (5 min)Preparing the yogurt side:To the 1/2 cup of  yogurt, add some grated carrots, diced onions, chopped coriander leaves and salt. Mix everything well. Yogurt side is done !!! Enjoy this rich and creamy coconut milk vegetable rice and the side with your loved ones!!!


Introduction: Refreshing Chilled Cucumber & Yogurt Soup Recipe. <PIC> Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have  to do is cut, blend, chill & serve!www.happyfoodstube.com/chilled-cucumber-yogurt-soup Step 1: Ingredients:. 3 Medium cucumbers (500 g) 6 Table spoons Greek yogurt2 Table spoons Fresh Flat leaf Parsley2 Table spoons Fresh Dill1 small – medium onion½ Tea spoon SaltBlack Pepper to tasteOptional: Lemon juice (1 Table spoon)Serves – 2Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processorPeel & cut the onion & add to the bowl/food processor.Add Greek yogurt, parley (leaves, no  stems), dill (discard the hard stems), salt, pepper and mix using a hand  blender or the food processor.When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).Cover with cling film and place in your fridge for several hours or overnight.Serve cold. Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=JBqjlugO45Q Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube


Introduction: Mountain Bread™ - Spinach & Feta Triangles. We've kept this delicious Spinach & Feta Triangles really basic, you can alter it the way you like!Replace pastry or dough for Mountain Bread and you have a delicious healthier alternative!What you need:Mountain Bread of choiceFeta 250gSpinach 200g Step 1: . Pre-heat oven to 180ºc (356ºf). Combine feta and spinach and mix together. Step 2: . Cut the Mountain Bread into 2. Place the feta and spinach mixture in the corner. Start to form a triangle by lifting the bottom corner up. Follow along until you can't fold anymore.Use water to seal the edge. Step 3: . Place the triangles onto a lightly sprayed oven tray and place in the oven for 5-10 minutes or until golden and crispy. Step 4: . Subscribe and Follow Us to get the latest UpdatesWebsite: mountainbread.com.auYoutube | Facebook | Instagram | Pinterest | Twitter | Google+


Introduction: Swiss Sunday Zopf. <PIC> The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread.
It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. Later on they buried a bread loaf in this shape instead of their hair. This bread has been known in Switzerland since the middle of the 15th Century.
We like to eat late on Sundays and have a Brunch instead of breakfast. Most often my people scream for a Zopf.... Step 1: . <PIC> This is my favorite recipe:
1 kg strong bread flour
1 Tbsp Salt
150 g soft Butter
14 g of dried Yeast (or 42 g fresh Yeast)
500 ml warm Milk
1 Egg and 1 Tbsp Oil for the glaze
I usually work the dough with my trusty kitchen machine, but you can make it also by hand.
Pour the flour in to a bowl. Add the soft butter cut into pieces into the middle of this mixture. Sprinkle the dried yeast into some of the warm milk (please be careful not to make it too hot!) The fresh yeast can be dissolved with a little sugar. Add this to the flour and then add the rest of the warm milk.
Mix this all together and knead to an elastic dough. Once the dough comes together add the salt and go on kneading. With a kitchen machine it only needs 5-10 minutes. By hand it might need longer, the dough will have some air bubbles if cut into it.
Leave covered in an oiled bowl for at least 2 hours until the dough has doubled in size. Step 2: . <PIC> Now we need to form the bread:
Put the dough on a floured surface and cut into two pieces. Roll out these pieces into rectangles of the same size and roll them up tightly. You have now two long "sausages" of the same length. Roll them a little, so that the ends are slightly thinner.
Now follow the hand drawn picture if you want a traditional Swiss braiding style Zopf with two dough rolls.
Don't get discouraged if it does not look nice the first time. It looks easy but it needs practice.  Step 3: . <PIC> Or follow the photographs if you want to braid with 4 rolls. Step 4: . <PIC> Or you could also just twist the dough together to create a simple form.  Step 5: . <PIC> Leave the Zopf to rest under a damp cloth for another 30 minutes.
Brush with a mixture of one egg and 1 tbsp oil; this will give the bread a nice golden shine.
Then bake at 200 C for 45 minutes.
Have a wonderful Sunday with the Swiss Sunday Zopf!


Introduction: Do You Want to Grab an Orange Ginger Chia Seed Pudding?. <PIC> I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :) These are HEALTHY PUDDINGS, VERY EASY TO MAKE, VERY FILLING                           YUMMYLISCIOUS TOO! :)   They are VEGAN & GLUTEN-FREE!Recipe: For 6 smaller puddingsIngredients: * For the puddings: 1/2 cup chia seeds ( 82 gr ) 300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug! 1 teaspoon ground ginger 1/3 cup freshly squeezed orange juice ( 80 ml ) to add some sweetness: 1 teaspoon maple syrup, grade C * For the chocolate dipped oranges:1 fresh orange, peeled, white bits & pits removed, cut into segments without skin 1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate Method:1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ). 2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxxYou can find this delicious recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/06/orange-ginger-chia-puddings/


Introduction: Soursop Cake - Torta De Guanabana. <PIC> This is an easy to do, yet really good tasting, cake of a tropical fruit.
I think that the difficult part is to find the soursop : ( Step 1: Ingredients. <PIC> You will need:
1 1/2 cup - Soursop pulp (about one soursop will do)
1 cup - sweetened condensed milk
1/2 cup - milk (for the filling)
1 1/2 cup - milk (for the biscuits)
125 g - savoardi type biscuits or other soft biscuit
You will also need:
Blender
Rectangular cake pan (10"x5"x2" or so) Step 2: The Soursop. <PIC>
Soursop (Guanabana in Spanish) is a delicious tropical fruit with a flavor that reminds a mixture of strawberry and pineapple with a creamy banana texture.
To now if it is ripe you only need to touch it. When it feels soft and the skin comes off easily then it's time to eat it.
Of course you'll have to wash it first and then cut it in half lengthwise.  Take out the center fibers and start taking out the skin with your fingers and prepare to get messy.
Start unseeding it by pressing the small "bags" that contains each seed. This is the most time consuming step because the Soursop has a lot of seeds.
You will end up with the creamy, almost mashed up, pulp of your Soursop. Step 3: Blending. <PIC> Throw into the blender your Soursop pulp, the sweetened condensed milk and the 1/2 cup of milk.
Blend it until you got a soft and creamy mix. Step 4: First Layer. <PIC> Put 3 to 4 spoons of your Soursop mix in the bottom of your rectangular cake pan and make a thin layer. Step 5: Biscuit Layer. <PIC> Soak each biscuit in milk for each side (about 3 seconds) before you put them forming a layer in the pan. Step 6: Soursop Layer. <PIC> Now put enough Soursop mix to form a 1/2 inch layer over the biscuits.  Even it up with a spoon. Step 7: Repeat. <PIC> Put another layer of biscuits (remember to soak them on milk first) and another layer of your Soursop mix. Step 8: To the Refrigerator. <PIC> Once you have finished it's time to put it on the refrigerator for the night. Step 9: That's It!. <PIC> After 8 hours in the fridge the cake is ready to eat.
Hope you enjoy this as much as I do.
Thank you for your comments.
Bye!


Introduction: Chocolate Valentines. <PIC> This Valentine's day I made some chocolate heart shaped candies to share with my family and friends. It was a simple and delicious way to celebrate the holiday!
All you need is:
A candy mold: I suggest a silicone ice cube tray
Chocolate Chips: The better the chips, the better the chocolates
Additions to the chocolates: Marshmallows, potato chips, chili powder if its dark chocolate, crushed almonds, peanut butter, coconut shavings, cereal such as rice crispies, another kind of chocolate, jelly etc.
Toppings for the chocolates: Sprinkles, smaller candies, nuts, or cocoa powder Step 1: Melting the Chocolate. <PIC> Double boiler: If you don't have one of these I suggest:
1) Fill up a saucepan with about 2 inches or more of water.
2) Put a metal mixing bowl on top of the saucepan but do not allow the water to touch the bowl.
3) Next put the chocolate chips in the mixing bowl and mix constantly, do not allow the chocolate to burn.
In a microwave:
1) Use a microwave safe bowl for this part
2) Add one layer of chocolate chips of your choosing to the bowl and microwave for 30 second increments. Mix after each session to see if it is fluid.
3) After each microwaving session, mix the chips, sometimes they will just melt when exposed to a different part of the bowl.
* Every microwave works differently but the melting process will vary so this may take a few tries before perfection. In my microwave it took 2 30 second sessions for one layer of chocolate chips. Be careful not to burn them, and keep in mind that different chocolates will melt differently* Step 2: Molding the Chocolates. <PIC> Now that your chocolate is melted, you can pour it into your molds (or ice cube tray)
This is a good time to chop up any other ingredients that you will want to add to your chocolates.
Here are some suggestions of chocolates to make before you add them to the mold:
(All recipes are for an estimated 1/4-1/3 cup of chocolate chips
Almond Clusters: Chop up very finely (crush even) about 1/4 of a cup of almonds for every 1/3 cup melted chocolate chips and mix
Coconut Clusters: Mix melted chocolate chips with coconut flakes, you can also put an almond (whole or half) on top for aesthetic reasons (Remember if you want something on top of your chocolate, you might want it to be the first thing you put in the mold depending on the size of it)
Peppermint Hearts: Add 1 tsp. of peppermint extract to your melted chocolate chips
Orange Hearts: Add 1 tsp. of orange extract to your melted chocolate chips
Peanut Cluster: Chop about 1/4 cup of peanuts for every 1/3 cup melted chocolate chips and mix
Always experiment! If worst comes to worst, you can eat the misfits :) Step 3: Toppings!. <PIC>
Be creative! Add whatever you want to the top of your chocolates
Sprinkles, nuts, candy covered chocolates, etc.
You can foreshadow what kind of flavor the chocolate will be by adding different toppings for different chocolate types.
You can fill up a quart size plastic bag with some melted chocolate and then cut a hole in one of the corners to create a patter on top of your chocolate like, zigzags, hatched marks, polka dots, and anything you can think of, you can even spell something out with multiple chocolates
*** Do not refrigerate or freeze your chocolates!! They will discolor due to an increased rate of oxidation, and although they will not taste any different, they will look less desirable (to some)  room temperature is the longer way, but the prettier way ***


Introduction: Melted Snowmen Cookies. <PIC> I know this is a little late for Christmas, but if the snow is falling (or you miss the snow) you and your kids will love making these cookies.
Now, I am not taking credit for coming up with this idea, as I have had them before, made by friends. But, I have not seen an Instructable on them, so I thought I would publish a how-to-do.
Enjoy Step 1: Ingredients. <PIC> I used basic sugar cookies for this Instructable, but you can use any cookie base you want. It's the decorations that make everything
Cookies:1 cup shortening or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2-3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
Decoration:
Icing
Icing Pens
Assorted candies
Large marshmallows Step 2: Mixing It Up. <PIC> In large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Sift together flour, baking soda, baking powder, and salt. Add alternately to shortening mixture with milk, beginning and ending with dry ingredients. Step 3: Just Chill...... <PIC> Cover dough and chill in refrigerator for 4 hours or overnight. (If chilled overnight, let dough sit at room temperature for 30 minutes before rolling out.) Step 4: ....And Bake. <PIC> Preheat oven to 350 degrees F. On lightly floured surface, roll out dough using floured rolling pin to about 1/4" thickness. Cut with cookie cutters.
Or you can roll the dough into 1" balls, place on cookie sheets and flatten with the bottom of a water glass dipped in sugar. Bake on ungreased cookie sheets at 350 degrees F for 7-10 minutes until very light golden brown around edges. Let cool on cookie sheets for about a minute, then remove to wire rack to cool completely Step 5: Ice Ice Baby..... <PIC> Coat the cookies in icing (I did it when the cookies were still warm to help add to the authenticity of melting snowmen)
add a large marshmallow for a head. It does not have to look pretty as the messier the better.
Once the icing is hard, put the cookies in the microwave for a couple seconds to melt the marshmallow heads (just a little) Step 6: Decorate to the Death..... <PIC> Use the icing pens to decorate to your desired look. Be creative. I cut little pieces of orange jelly beans for the nose
I hope you enjoyed this Instructable and please post pics of your creations.


Introduction: Smoked Salmon Terrine With Zucchini, Quinoa and Spinach. <PIC> I would like to share with you my own recipe for terrine with fish and vegetables. For more tips and photos on this recipe, go to my blog post: Smoked Salmon Terrine with Zucchini, Quinoa and Spinach Step 1: Ingredients:. 200gr smoked salmon 2 zucchinis (1 should be long) 174gr. quinoa 100gr. spinach 50gr. frozen vegetables (peas,corn) 2 paprikas -red and yellow 250 gr. ricotta cheese 6 minced walnuts 6 dried tomatos 1 chilli oil lemon to taste salt and pepper to taste 2tbsp wine Step 2: Directions:. <PIC> Cut the zucchini into thin slices. Fry them on both sides until they become softer. Meanwhile cook the spinach (I used frozen spinach) and add the frozen vegetables.Add some salt and pepper. Add some wine and 1 full tbsp ricotta cheese, as shown on the photo. Step 3: Bake the Paprika. <PIC>  Step 4: Prepare the Salmon Mixture. <PIC> Add the rest of the ricotta and mash it good until it becomes a soft paste, like salmon spread cheese. Step 5: Cook the Quinoa.. <PIC> Add the chilli, the dried tomatoes (cut them before you add them) and the grated/minced walnuts. Step 6: Building the Terrine. <PIC> Place the zucchinis as shown on the picture.The bottom has to be completely covered! Step 7: Add a Layer of Salmon. <PIC> Set the oven to  200°C,  baking top and bottom. Step 8:  Place the Baked Paprika. Remember to peel off the skin! Step 9: Add a Layer of Quinoa. <PIC>  Step 10: Finish With a Layer of Cheese.. <PIC> Now tuck this master piece with the zucchini! :D Step 11: As Shown on the Picture: Wrap the Terrine With the Zucchini.. <PIC>  Step 12: Baking Time!. <PIC> It took 40min for my terrine to cook. The time might differ, therefore the best way is to check every 20 min. and see if the liquids have evaporated. Step 13: VOILÀ!. <PIC>  Step 14: Enjoy!. <PIC> Thank you for reading my instructables! I hope you liked my very own recipe! For more interesting recipes and other DIY techniques, visit my blog: simonaencheva.comColorfully yours,Simone


Introduction: Peanut Butter and Jelly Sandwich. <PIC>
For those of us aged who cannot seem to remember how it is done. Step 1: What You Need. <PIC>
2 slices of your favorite bread
2 knives
1 jar of your favorite jelly, jam, or preserves
1 jar of your favorite peanut butter Step 2: The Jelly Half. <PIC>      1.) Open up your jar of jelly.
     2.) Using a knife, remove some jelly from the jar and spread onto one side of a slice of bread.  How much jelly you use is up to personal taste.
     3.) Close the jar of jelly. Step 3: Peanut Butter Half. <PIC>
     1.) Open up your jar of peanut butter.
     2.) Using the second knife, remove some peanut butter from the jar and spread onto one half of the second slice of bread.  Again, the amount used is up to personal taste.
     3.) Close the jar of peanut butter. Step 4: Sandwiching the Halves. <PIC>
     Aligning your two halves with the peanut butter and jelly sides facing each other, lightly press them together such that they stick. Step 5: Enjoy. <PIC>
     Eat your sandwich, paying attention to whether you used an amount of peanut butter and jelly that is acceptable to your taste. Step 6: More Sandwiches, Anyone?. <PIC>      Using more of the supplies listed in step 1, repeat steps 2-5 as necessary until your hunger is satisfied.


Introduction: Prepare Delicious Chicken Biryani. <PIC> I was soooo happy to see the Indian food contest, finally I was inspired to cook my favorite dish , chicken biryani with egg bhuna. There is a number of chicken biryani recipes but I've chosen my favorite one and hope you like! So, don't wait, gather all the ingredients and start cooking :) Step 1: Ingredients. To make this chicken biryani dish, you'll need(For a dish of 5-6):Pilao rice - 300 gramsChicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tsp Step 2: Prepare All the Ingrediants. <PIC> To cook biryani or any kind of rice dish it's better to use a pot with a round bottom. *Take a bowl and soak the rice in water,  while you prepare the rest. *Slice the onions length wise, *Prepare garlic and ginger paste, *Cut the chicken into small pieces (as many pieces as you want) and mix it with yogurt.  Step 3: Cook the Chicken. <PIC> Take a pot with a round bottom and heat 4 tbsp of soybean oil over medium heat.Add chopped onions to the oil and fry them for 3-4 minutes but don't let the onions turn brown After 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well.Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk. Step 4: Add Rice and Wait. <PIC> After the chicken is cooked it is time to add the rice.Add a cup of water in the pot, so that you can mix the rice with the chicken gravy easily.Add the rice to the chicken gravy, also add some water. While adding water keep in mind that the water level must be at least an inch higher than the rice level.Cover the pot and wait until the rice is cooked.Keep the pot in low flame and wait until the rice is cooked. Before taking the pot off from the cooker add green chilli and black peppers. Now serve the the biryani while hot. Enjoy!