Introduction: Oven Cooked Ribs With Spicy Dry Rub. <PIC> If you love ribs but you don't have a smoker or grill, it's super easy to make them in the oven! I've been making these ribs for about four years now and I think I've finally got it down to a science. My first version of the ribs can be found here. If you like a less spicy rub, you might want to check that one out! It's really really good, but Tyler and I wanted to go spicier and spicier as time went on.These ribs are rubbed with a spicy dry rub and then left to marinate for a bit in the fridge. After that, you cook them in low heat for 3-4 hours in the oven until they're tender and perfect. They don't require any fancy tools or expensive equipment, either, so they're a perfect way to make ribs cheaply at home. :D Step 1: Ingredients + Tools. <PIC> ingredients:a rack of ribs (3-5 pounds)3 tablespoons sucanat or brown sugar1 1/2 tablespoons salt1 tablespoon ground coriander1 tablespoon mustard powder1 tablespoon onion powder1 tablespoon paprika (I'm using sweet here)2 teaspoons garlic powder2 teaspoons black pepper pinch of celery seed (optional, but I like the flavor! It's very strong, so go easy.)1-2 teaspoons cayenne, habanero, chipotle, smoked poblano powder - whatever you have on hand! splash of liquid smoke & 1/2 cup water (optional but awesome!)Note: If you're using an electric oven, you will want to add the water to the pan while the ribs cook. Electric ovens produce very dry heat, while gas ovens are more moist.I ended up using sucanat for these ribs just because I had run out of brown sugar, but I really like the flavor. I have a feeling it will be making its way into more of my dry rub recipes! It's like a really earthy molasses.I found this rub here originally. I just altered it to make it more spicy, really. It's a solid recipe though my method of cooking the ribs is totally different. :Dtools:large rimmed baking sheetcooling racks (I use two to cover the whole baking pan)aluminum foil or plastic wrapsharp knife Step 2: Make the Rub. <PIC> Combine all the ingredients together in a small bowl - but at first only add a teaspoon of whatever peppers you're using. I'm using a mix of chipotle, smoked poblano and habanero. Once everything is combined, wet a finger and dip it into the spice rub to get a taste.If it's hot enough you're good to go. If it's not spicy enough for you, add more!  Step 3: Dry and Clean Up the Ribs. <PIC> Lay some paper towels down on your baking sheet. Remove the ribs from their packaging and lay them on the paper towels. Blot with more towels until the ribs are nice and dry.Now, flip the ribs over and have a look. Is there a silvery membrane on the back? If so, you need to remove it! Use your fingers and/or a sharp knife to separate the membrane from the ribs and pull it away. Remove as much as you can. Use paper towels to grab it if you can't get a good hold on it. :)Also trim away any huge pockets of fat on the surface. I had a couple big ones on this rack! There will be enough fat in the ribs to keep them juicy, and the big pockets of fat really just render off and smoke up the house instead of adding to the flavor of the ribs. Step 4: Rub the Ribs and Then Put Them in the Fridge. <PIC> Remove all the paper towels from the baking sheet and lay the ribs down. Cover them generously in the rub - I use the whole bowl of rub every time. :)Rub it in well on both sides and don't forget the edges too!Once they're covered in the rub, cover with plastic wrap or aluminum foil and pop them in the fridge. I normally just let them hang out for an hour or two these days, but overnight works great too! Just do whatever you have time for.  Step 5: Cook for an Hour at 300 F. <PIC> Preheat your oven to 300 F.Remove the ribs from the fridge and brush all the excess rub off the baking sheet. (or transfer them to a new one!)Assemble your cooling racks on the tray so that the ribs are on the racks and not extending over the edge of the baking sheet anywhere. (Though if the ribs are huge and extend over, you can always lay aluminum foil down on an oven rack below to catch any drips!)If you have an electric stove, you'll want to do this next step involving adding water to your pan. The optional but awesome bit: pour a splash of liquid smoke into 1/2 cup of water. The water should just be slightly tinted yellow. Pour that into the bottom of the baking tray. I do this nearly every time, but I have forgotten it a couple of times and haven't seen a huge difference.Once the ribs are nicely positioned, put them in the oven and cook at 300 F for an hour.  Step 6: Lower the Heat to 275 F and Keep on Cooking. <PIC> photos above show the ribs after about 2 1/2 hours in the oven - see the bones starting to peek out?Once the first hour is up, turn the oven down to 275 F and rotate the pan so the back side is now facing the front of the oven. Cook for another 45 minutes.Once that 45 minutes is up, rotate the pan and keep on cooking. After this 45 minute block, you should start seeing the bones peeking out of the ribs and the bark beginning to form as the fat in the ribs bleeds into the rub.Keep on doing 45 minutes + rotations until they're done!P.S. You can continue to add water to the pan in 1/2 cup increments if you're worried about the ribs drying out or if the rub looks to be getting too dark too fast. If you have an electric stove, keep on adding it. It's normally not necessary but doesn't hurt either. :)This rack is about four pounds and it took about 3 1/2 to 4 hours to cook. (I kinda lost track of time since I was doing three things at once. :P)How to tell if they're done? Check the next step. Step 7: How to Tell When the Ribs Are Done. <PIC> I always check two things when deciding if they're done:Are the bones protruding?If they're about 1/4 inch out, it's a good sign that the ribs are done or very close! (Though if you cook at a higher heat than I recommend in this instructable, this will not be true - high heat causes the meat to shrink very fast!)Are the ribs flexible?As you probably noticed when rubbing the raw ribs, they can be VERY bendy. During cooking, the meat tenses up and then releases again. If you can pick up one end of the ribs and nearly bend them in half, they're nice and tender. I like to pick up one end and fold it in towards the center instead of folding it back towards the underside. If you bend it towards the underside, you can crack the bark on the top of the ribs. Not a big deal but I think the bark is beautiful and don't want to harm it. ;)There's one more way to know, too, but only for fixing them the next time.If you're eating your ribs and the meat doesn't completely come away from the bone you need to cook them longer next time. Straggly meat stuck to the bone is a sure sign of undercooked ribs. :D (see the photo above for what a good clean bone should look like!) Step 8: Rest the Ribs and Enjoy!. <PIC> Resting is optional, of course, but I am a creature of habit so I keep doing it. :DLoosely tent some foil over the ribs and let them sit for about 15-20 minutes. That's normally enough time to make a quick potato salad, corn or a green salad, so it works out pretty well. Once they're rested carve them up and try not to eat the whole rack!


Introduction: How To: Pimp Your Rice Cake. <PIC> Do you eat rice cake and don't like the flavor and are thinking about buying something else but still want a healthy snack for post workouts well here is a way to make a rice cake taste better and be filled with protein well here's a way Step 1: Material. <PIC> Rice cakesPeanut butter Banana  Step 2: Prep . <PIC> Get the rice cake and place it on the counter and grab a knife and the peanut butter Step 3: . <PIC> Now spread the peanut butter on the rice cake and make sure to cover it completely  Step 4: . <PIC> Now grab the banana and cut it up and put it on the rice cake and Enjoy! Step 5: . <PIC> Now you have a tasty protein packed rice cake that is also a low calorie treat


Introduction: Alcohol-free Vanilla Extract. <PIC> Vanilla extract is a wonderful ingredient added into nearly all classical American desserts. Cakes, cookies, muffins, to name a few. But did you know that the vanilla extract in your kitchen is made up of at least 35% alcohol?  This is because alcohol is wonderful in extracting the flavor from herbs and botanics, and vanilla beans are no exception. However, if for whatever reason, you cannot or do not want so much alcohol in your vanilla extract, there is an alternative!Slightly thicker in viscosity, alcohol-free vanilla extract is a perfect substitute to add into all your favorite baked goods. But if not alcohol, then what? Our surrogate will be Vegetable Glycerin! Let's get started steeping! Step 1: Materials. <PIC> For this project, you will need:a paring knife (fancy word for small knife)3 vanilla beans12 ounce glass container for storage  10 ounces of vegetable glycerin (via online retailers or Whole Foods)Note on vegetable glycerin: please make sure it is food grade, if you are unsure ask an expert. I used Now Solutions 100% pure Vegetable Glycerin that is fine to consume internally as well as externally as a multi-purpose moisturizer. What exactly is vegetable glycerin? It is made from vegetable oil and is a by-product of soap manufacturing. The FDA has classified it as a carbohydrate. Its wonderfully popular in foods because of it's sweet taste and the fact that it has less calories than sugar, but for topical use, glycerin absorbs moisture from the air around it. Pretty magical stuff, really. Because of this, glycerin in any form, either animal or vegetable is a great substitute for alcohol in botanical extractions and herbal essences. Let's get started! Step 2: Preparing Beans. <PIC> Take three standard-length vanilla beans and cut them lengthwise down the center. Take one half and open it  so the tiny pods are have more surface area to be extracted by the glycerin. Place all 3 halves (or six total) lengths of bean and place them into a glass container.  Step 3: Adding Glycerin. <PIC> Pour in 10 ounces of your vegetable glycerin into the glass container. Close lid, and shake slightly to make sure beans are well incorporated  Step 4: Steeping. <PIC> Allow your vanilla beans to steep in the glycerin for a minimum of 8 weeks, after that you can use some of it and allow the rest to continue to steep, or use it all. The best thing about the vanilla beans is that you can reuse them in another cycle of gylcerin steeping. After about two uses, though, I would recommend using new beans because their potency may wane. Enjoy!


Introduction: How to Level a Cake Using Dental Floss. <PIC> Cakes never seem to level properly when baking, unless you invest in strange baking implements (that only work with certain pans). Rather than fiddling with serrated bread knives, or investing in a uni-tasker in the kitchen that Alton Brown would disapprove of, you can use dental floss to trim cake domes or split cake layers.  What you'll need: waxed dental floss. Unless you want to add weird flavors to your delicious baked goods, I suggest using unflavored floss.  Also, you will need a (baked) cake! Step 1: . <PIC> Select a piece of dental floss at least 9 inches longer than the diameter of the cake you are cutting (e.g., for a 9-inch round cake, about 18 inches). Wrap the ends around your index fingers and position the floss at the level you want to cut through the cake. (In the picture below, I wanted so slice the frosted dome off the cupcake.) Step 2: . <PIC> Pull the floss through the cake, using steady, even pressure. Keep the floss level.  Step 3: . <PIC> Finish pulling the floss through the cake, and you're done!  In the picture below, the cut is a little slanted, because I didn't hold the floss perfectly level. If this is a problem, you can tie one end of the string to some kind of implement (chopstick, pencil, etc.) and only move the other end. Also, cakes without items baked into them cut more cleanly, because there is nothing for the floss to get caught on (like the shredded carrots in the carrot cake cupcake).


Introduction: Chocolate Finger-tips. <PIC> Thinking about Easter chocolates? We were. We did the usual little figurines and so on, but that was a bit dull. Then - brainwave - what's both gross and delicious? Chocolate finger-tips.
Using Pinky-sil silicone, fingers, and chocolate, you can offer your friends a unique Easter chocolate. Step 1: Make the Moulds. <PIC> Do the usual mould making - 1:1 mix of silicon, or whatever your stuff says. I used little plastic bottles as the formwork for the mould, didn't want to waste too much silicon. Egg cups would do, I guess, though you want something that will stand up as the chocolate sets.
I got my kids to use their fingers, but knowing they would wriggle around they set themselves up with books to read as the silicon takes about 20 mins to go off, longer if it is cold.
Once the silicon is set, it is not hard to get the fingers out; harder to get the moulds out of the forms. Make a little hole in the bottom of the forms, so air can get in as you lever/wriggle/ squeeze them out. Step 2: Trim and Prepare. <PIC> Trim the moulds, and check for any leaks where fingers may have touched the formwork - you'll need to patch these. Then get your chocolate sorted. Thanks to the excellent Scoochmaroo, who sent us wonderful chocolate, all the way to Kabul, we were able to do something really special. Thanks again! (and she didn't even know us!). Step 3: Make Fingers. <PIC> Pour your fingers. Make sure you shake and squeeze the chocolate down into the mould. We decided to put little toothpick-y things in them, both to add a handy handle and to possible insert the fingers later into, say, a cake.
Kids loved it, even though I got a bit terse as they (inevitably) wiggled as the silicon was settling…. but this is about involvement and creativity, not perfection.
I imagine these could look more realistic by blending in white chocolate. I suppose you could paint the nail too, with some kind of thin icing… dunno. Or try doing a whole finger… or a toe… or...


Introduction: My Go-to Curry. <PIC> This is my emergency curry recipe for the times when the family shout for curry and I'm a little pushed for time.I don't worry about dry frying spices, or whizzing up pastes for this one. It also uses ingredients that I usually have lying around.As a tip- I buy (or make) frozen cubes of chilli, garlic, ginger and herbs for times such as this when I may not have fresh ingredients. I also always have oodles of chicken thigh fillets in the freezer. Step 1: Ingredients. 600g chicken thigh (skinless, boneless)2 onions3 cloves garlic1 frozen cube each ginger and chilli 2 tbsps garam masala1 tsp cumin seeds1 tsp tumeric1 tsp ground cumin1 tsp ground coriander1 tbsp tomato puree1 can coconut milk 1 can tomatoes Step 2: Prep. <PIC> Add about a tbsp of oil to a large pan and add the chopped onion, garlic, ginger and chilliCook on a medium heat, adding a little extra oil if needed until the onions go translucent.Meanwhile dice the chicken thigh. You can use breast, this will cook much quicker, but we prefer the flavour of thigh meat. Step 3: Flavour Time. <PIC> Add the spices to the pan (cumin seeds, garam masala, ground cumin and coriander)Cook for a few minutes taking care not to burn the spicesAdd the tomato puree and stir.Transfer the contents of the pan to a bowl. Step 4: Cook the Chicken. <PIC> Turn the heat up on the now empty pan and add the chicken. Brown off the chicken for about 5 minutes. You may need to do this in batches so as not to stew the chicken.Add the spicy onion mixture and stir well to coat the chicken.Add the tomatoes and the can of coconut milk.You may find it looks like there's too much liquid at this point. However, if you simmer for a good 30 minutes it will reduce down.If you're in a hurry, or using breast meat then you can reduce the amount of tomatoes and coconut milk you use. Step 5: Dish Up. <PIC> Serve with pilau rice, naan or chapattis, poppadoms, chutneys. Whatever takes your fancy really! For this one I served with pilau rice, mango chutney, raita and chapattis.


Introduction: Authentic Irish Creme Cocktail. <PIC> This is an old recipe I got from an uncle.  He claims that this recipe has been in our family for decades, but he also claims that dogs can't look up or walk backwards...
Ingredients:
1 cup heavy cream
1 can sweetened condensed milk
1 2/3 cup Irish Whiskey
1 teaspoon instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract Step 1: 1 Cup Heavy Cream. <PIC> add to blender -  Step 2: Sweet Milk. <PIC> add entire can (14 oz) of sweetened condensed milk  Step 3: WHISKEYSSSSSSS!!!!. <PIC> Add 1 2/3 cup whiskey - If you are leading an especially curious day or week, add another 1/3 cup!!! Step 4: Chocolate Syrup and Instant Coffee Granules. <PIC> add 2 Tbsp of Chocolate Syrup (yes these are one of those items where name brand counts! cheap syrup tastes horrible on everything!)
add  1 teaspoon instant coffee granules Step 5: X *TRACTS. <PIC> Add 1 teaspoon almond extract
AND
add 1 teaspoon vanilla extract Step 6: Baby Put Your Red Hair on Cause We're Goin Out!!. <PIC> best garnishes:
cinnamon
peppermint stick
mint leaves
nutmeg (pictured)
cocoa powder


Introduction: Volcano Potato. <PIC> This is a filling entrée. Very simple to make, just takes a little time. You will need a potato, block or stick cheese, bacon, hot sauce, sour cream, and barbecue sauce for the food. You will need a fork, microwave, knife, cutting board, scooper, toothpicks, baking sheet, oven, and a brush to cook and prepare. You would want to preheat the oven to 400 degrees Fahrenheit. Step 1: Wash. <PIC> Here you will wash your potato to get the dirt off. Then you will poke holes with a fork as if you were making a baked potato. Step 2: Microwave. <PIC> Here you will microwave the potato half as long as if you were making a baked potato. This softens the potato for upcoming steps. Step 3: Cutting. <PIC> Here you will cut a bigger piece off for the top. Then you will barely cut the bottom so that the potato can stand up. Then you will make a hole in the center of the potato for the cheese. Step 4: Cheese. <PIC> Here you will cut the cheese block, if that's what you are using, it fit into the hole.If you use a cheese stick then you will just cut it in half.Then you will put the cheese into the hole you made in the previous step. Step 5: Bacon. <PIC> Here you will wrap the potato with bacon. I had to use two strips on my potato. Once you have it wrapped, you with put toothpicks around the potato to keep the bacon on. Step 6: Oven. <PIC> In the intro, I said to preheat the oven to 400 degrees Fahrenheit. So you will bake the potato for thirty (30) minutes. Step 7: Sauce. <PIC> While the potato is being baked, you will want to make the sauce. You will need sour cream and hot sauce. You will put as much hot sauce as you would want and then you would stir it until evenly mixed. Step 8: Barbecue. <PIC> Once it has baked for thirty (30) minutes, you will take it out and rub/brush the barbecue sauce all over the potato. Once that is finished, you will keep the oven at 400 degrees Fahrenheit, and place it in the oven. You will let it bake for fifteen (15) minutes. Step 9: Ready!. <PIC> Here you will remove the toothpicks from the potato. Then you will dump the sauce you made on top. Then it is time to eat! Cut it open and see the cheese flow.


Introduction: Sweet Sours. <PIC> I came up with the idea thinking of Warheads and Jolly Ranchers so then I thought what if you combined them to get Sweet Sours!  Step 1: What You Need. <PIC> 1.    8-10 Jolly Ranchers
2.    4 War Heads
3.    Corn Starch
4.    Orange or Lemon Step 2: Melt the Candy. <PIC> Melt jolly ranchers in a pot and squeeze half the orange/lemon in the pot at medium to medium low heat so you don't burn the sugar. Step 3: Make Mold and Pour Candy. <PIC> Line a tablespoon with foil and press corn starch inside to make a mold.  Pour the melted jolly ranchers half way up the mold.  Drop a warhead in the middle and cover with melted jolly rancher.  Place in freezer for about half an hour or until the candy is hard. Step 4: Time to Eat. <PIC> Your objective has been reached so you can eat them now. They look and taste AWESOME!!!!  Have fun and play with different flavor combination's.


Introduction: Homemade Baby Ruth Candy Bars. <PIC> Baby Ruth candy bars are like Snickers with a double dose of peanuts - making them my favorite candy bar by far.  It doesn't get better than nougat, caramel, peanuts and chocolate.  Now you can make Baby Ruth at home - and let me tell you, this is hands-down the best candy bar I've ever made!  It's just. . . I can't describe it. It's soooo good.  You're just going to have to try it yourself.
There are a few differences with this Baby Ruth recipe than you will find anywhere else on the web.  For starters, I really wanted to make a candy bar that looks like a Baby Ruth.  And I wanted it to be easy.  So the construction technique is different.  Secondly, I wanted to capture that not-quite-chocolate candy-bar-chocolate flavor.  So I added a handful of butterscotch chips to the milk chocolate.  It was the perfect subtle boost that took this candy bar from obviously-homemade to out-of-this-world.
The great thing about making homemade candy bars is that you know exactly what goes into it, and can adjust the recipe to accommodate food allergies or dietary restrictions. And you can make them as big or as small as you like.
One person, upon tasting my homemade Baby Ruth bars, said I had ruined him on candy bars forever.  Now that's how you make a first impression!  I hope you give these a try! Step 1: Materials. Hardware:Small saucepanSmall baking dish lined with parchment or waxed paperCandy thermometerSilicone whiskChocolate melter (opt)Software:
		1/4 cup milk or cream
		25 caramels - or make your own!
		1 tablespoon light corn syrup
		1 teaspoon butter
		1/4 teaspoon vanilla
		1/8 teaspoon salt
		1 1/4 cups powdered sugar
		1 1/2 teaspoons water
		2 cups cocktail peanuts
		12 ounces milk chocolate chips
		2 ounces butterscotch chips Step 2: . <PIC> In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat.  Stir continuously until the caramel is completely melted.   Step 3: . <PIC> When the mixture is smooth, add 3/4 cup of the powdered sugar and stir.
Bring the mixture up to 230F, stirring often.  Use a candy thermometer to check your progress. Step 4: . <PIC> When mixture has reached 230F, remove from the heat.
Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken. Step 5: . <PIC> Pour the nougat layer into your prepared pan Step 6: . <PIC> Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat.
Stir until the caramels are completely melted.   Step 7: . <PIC> Pour the caramel layer over the nougat layer Step 8: . <PIC> Mash as much of the peanuts into the caramel layer as you can before it sets up. Step 9: . <PIC> Melt the chocolate and butterscotch chips together, either in a chocolate melter, bain marie, or microwave on medium power in 20-second bursts.
Pour a layer over the peanuts.  You'll use the rest of the chocolate to dip the sides and bottom of the bars later.
Place in refrigerator to chill until completely set. Step 10: Finish. <PIC> Cut the bars into whatever size pieces you want.  This pan made 6 regular sized candy bars.
Re-heat remaining chocolate and dip sides and bottoms of candy bars.  You can dip the whole thing, like I did, but that actually ends up being too much chocolate and throws the rest of the flavors out of balance.
Enjoy!


Introduction: Oreo Truffles. <PIC> I found this recipe on the internet and have made them multiple times. They're fun and easy to make, and taste absolutely delicious! Step 1: Ingredients. <PIC> - Plain Oreos- Pure Vanilla Extract- Sprinkles- Kraft Philadelphia Cream Cheese- White Chocolate Chips- Baking White ChocolateThings You Will Need:- Food Processor- Rubber Scraper- Bowl- Wax Paper- Microwave- Spoon- Plate Step 2: Dump in the Whole Package of Oreos. <PIC>  Step 3: Dump in All the Cream Cheese. <PIC>  Step 4: Pour in a Teaspoon of Vanilla. <PIC>  Step 5: Blend It Up. <PIC> Mix in the food processor until smooth. Step 6: Chill It. <PIC> Chill the mixture in a covered bowl in the fridge for at least an hour. Step 7: Melt the White Chocolate. <PIC> Lay out some wax paper first. I usually use more than one type of white chocolate because it tastes really good. I used white chocolate chips and white baking chocolate. When you melt it, overall, you melt it for two minutes. But to avoid scorching it, put it in for thirty second periods and mix it in between. Step 8: Make the Truffles. <PIC> Roll the Oreo mixture into balls, and put on sprinkles! Step 9: Let Them Dry. <PIC> Let them dry for at least an hour on the wax paper. Step 10: Eat & Enjoy!. <PIC> I hope you've had fun making the truffles!


Introduction: Chocolate Treasure. <PIC> A Balanced diet is having Chocolate in both hands. :). This is made for all those chocolate lovers with little. You can eat the whole even the cups are made of chocolate so you don't need to lick the cup :P Step 1: Ingredients. <PIC> Chocolate CupDark chocolate( semi-sweet) - 150 g  Muffin Mould - 3    2.Chocolate PopsDark Chocolate ( semi-sweet)- 250 g Heavy cream - 100 g  Roasted mix dry fruits ( Almond , Cashews , Walnut ) - 150 g  Vanila Essence - 1 tablespoon  Marie Lite Biscuit - 4  Lolly pop sticks - 3    3. Chocolate FillingDark Chocolate( semi-sweet) - 100 g Heavy Cream - 100 g Step 2: Preparation of Chocolate Cups. <PIC> Melt chocolate by using double boiler. After melting it, wait for 2-3 minutes. Coat the muffin mould from melted chocolate. Freeze it for 10-15 minutes. Now, demould it and you will get chocolate cup ready. Step 3: Preaparation of Chocolate Pops. <PIC> Melt chocolate in double boiler by adding cream and vanila essence in i t. Separate 3/4 of mixture and add chopped dry fruits in it and freeze it for 20 -25 minutes. Now make balls from that freezed chocolate and cover it from crushed marie biscuits and put a stick inside it like a lolly pop. Now cover the pops from the leftover 1/4 chocolate mixture and then by dry fruits. Freeze it for 1 hour and you will get your pops ready. Step 4: Preaparation of Chocolate Filling. <PIC> Melt 100 g of chocolate with 50 g heavy cream in double boiler. Leave it for 2-3  minutes until its temperature gets normal. Add 50 g cream in it. Fill the half chocolate mould with the chocolate mixture. Put it in the refrigerator to set it down for 5 minutes. After taking out it from refigerator, decorate it with chocolate pops. Step 5: Now Its Time to Decorate and Share It With Your Friends,or Have It All for You :P. <PIC> Now its time to Decorate and Share it with your friends,or have it all for you :PKeep Calm and eat Chocolate.


Introduction: Cheeseburger Soup. <PIC> Ingredients: 1/2 lb. ground sirloin (you can use ground beef too, but the better the meat, the better the flavor)
		1 small or medium chopped white onion
		3/4 cup shredded carrots
		3 stalks celery chopped
		1 1/2 tsp dried basil
		1 1/2 tsp dried parsley
		1 large clove of garlic diced
		4 tbls butter (divided)
		4 cups chicken broth or stock
		1 3/4 lbs diced or sliced baby red potatoes (you can peel them if you like, but I left the skins on)
		1/4 cup flour or arrowroot powder or cornstarch (this is the thickening agent so use whatever you or have on hand, I used arrowroot powder)
		3 cups shredded cheese (you can again use whatever you want. I went with a sharp cheddar, but really any type of strong flavored melty cheese would be good in this)
		1 1/2 cups milk
		1/4 cup sour cream
		Salt & Pepper (however much you want)
		 1.) In a big soup pan (about 3 to 4 quarts), brown your beef. Once it's browned, remove the beef and set it aside.2.) In the same pan add the onion, carrots, celery, basil, parsley, garlic, and 1 tablespoon of the butter & saute until the vegetables are tender. (about 10 minutes)3.) Now add in the beef, potatoes, and the broth. Bring this to a boil and then reduce the heat to medium. Let it simmer for 10-12 minutes or until the potatoes are tender. 4.) Meanwhile, melt the remaining butter in the microwave and then add the thickener and stir until you have a nice paste. Add this to the soup and stir it for 2 minutes. Keep stirring!!!!5.) You can reduce the heat to low now. Stir in the cheese & milk and add salt and pepper to your taste. Stir until the cheese melts. Then remove from the heat & stir in the sour cream.Now serve!!!!!
			Don't forget to check out my blog! http://bonafideboho.blogspot.com/


Introduction: Ratfink Chili. <PIC>  This is a chili recipe my boyfriend and I came up with - it's nice and spicy without being overwhelming thanks to the additional of a whole habanero, and has a nice veggies/beans to meat ratio. It's also perfect for chili dogs! Lots of chili powder gives it a beautiful color and makes it tasty tasty. It's also better the next day - so it's a great recipe to make ahead and reheat! Step 1: Ingredients!. <PIC>
          for the chili: 		one 14 oz can crushed tomatoes OR tomato sauce (try for a low sodium or no sodium variety) 		two 14 oz cans chili beans 		one pound of ground beef (ground turkey also works, as does faux ground beef for you veggies!) 		half a beer - roughly one cup - choose a beer you enjoy! 		two onions, any color 		one bell pepper - red, orange, or yellow - sweeter is better. 		three cloves of garlic 		three tablespoons chili powder 		one habanero pepper - or, if you're scared of that, a chopped fresh jalapeno! 		salt and pepper to taste (Pro tip: after years of failed chili recipes, I have decided that the perfect tomato/bean ratio is two cans of beans to one can of tomatoes. You do that, you really can't go wrong. Too much tomato anything will turn a fantastic chili into a horrible ketchup-y concoction that cannot be saved.) for serving:  		sour cream 		shredded cheese 		fritos (Tyler eats it this way all the time!) 		pickled jalapenos 		chopped onion tools:  		medium pot with lid, preferably heavy bottomed 		knife 		cutting board Step 2: Cut Up Your Veggies!. <PIC>  I diced the pepper and onions, and minced the garlic. Cut the pepper and onions to a size that you like - if you don't want big chunks, cut them smaller! It's all personal preference here. Step 3: Brown the Ground Beef!. <PIC>  Cook it over medium heat, stirring from time to time to break up the big clumps. Once cooked, drain off a good bit of the fat. You'll want to leave enough fat to cook the veggies with, though, so make sure there's a tablespoon or two left! Step 4: Dump in the Veggies!. <PIC>  Put your onions and pepper into the pot and cook over medium heat until the onions start to become translucent and the peppers soften a bit. They will also begin to shrink in size, allowing you to put more stuff in your pot! A good pinch of salt during this part of the cooking process will help the veggies let go of excess moisture and allow you to scrape the bottom of the pot. Step 5: Add Garlic and Chili Powder!. <PIC>  Dump the garlic and chili powder into the pot, and stir it all up. Let it cook for a couple minutes until the chili powder and garlic get very fragrant. Step 6: Add the Beans, Tomato Sauce and Beer!. <PIC>  Dump all these in and stir it up. At this point, it's good to size up how thick or thin you want the chili to be. If it's too thick for your tastes at this point, it's fine to add up to a cup of water. Step 7: The Secret Ingredient - Habanero!. <PIC>  Pierce a whole habanero with a knife and plop it into the pot. This way you're not contaminating your hands with danger by cutting it up, but you're still getting a nice bit of heat as it simmers in the chili. Step 8: Final Cooking!. <PIC>  Bring the chili up to a boil for five minutes or so, and then bring it down a simmer. The minimum amount of time to let it simmer is 30 minutes. If I can, I'll often simmer it for at least an hour, checking it a couple times during cooking by stirring and taste testing. At this final stage you can add salt and pepper, and even more chili powder if you like. Step 9: Serve!. <PIC>  My personal favorite is pictured, but fritos or crackers also make excellent additions. Or serve over buttered pasta! It's also awesome served over a hot dog with cheese and onions. I won't lie, I had a chili dog for breakfast/lunch today. I'm a responsible adult!


Introduction: THE FIVE MINUTE COOKIES 'N CREAM MILKSHAKE. <PIC> Have you ever wanted a scrumptious milkshake but did not want to take the time to make one? After ten short steps you will have a refreshing cookies and cream milkshake that you can enjoy after just five minutes. * WARNING: THIS MILKSHAKE WILL BRING ALL THE BOYS TO YOUR YARD. Step 1: Materials Needed. <PIC> 1  Five-speed blender 1 measuring cup for ½ 1 (½) cup of Milk 1 table spoon for measuring 10 table spoons of Blue Bell     Cookies ‘n Cream ice cream 1 glass cup 1 small dish 1 straw 6 Oreo cookies *Optional: Cherries for the finished product Step 2: . <PIC> Remove 6 Oreos from package, proceed to break the cookie into fourths, and place the pieces in small dish. Step 3: . <PIC> Next, add the broken Oreos pieces to the blender. Step 4: . <PIC> Fill your measuring cup with ½ cup of milk Step 5: . <PIC> Pour milk into blender Step 6: . <PIC> With your tablespoon, scoop 10 scoops of Blue Bell’s Cookies ‘n Cream ice cream, placing each scoop into the blender one at a time. *See top picture for indication of how much ice cream to use Step 7: . <PIC> Tightly secure lid on top of the blender. Step 8: . <PIC> Press "mix" button on the blender to begin mixing the ingredients. Blend for 15 seconds or to desired consistency. *We recommend blending until cookies are crushed. Once the cookies are crushed the mixing sound should get quieter. This usually takes about 15 seconds. Step 9: . <PIC> After blending, remove lid from mixture and pour the milkshake into a glass cup for serving. Step 10: . <PIC> Here is your finished product, you can garnish your cold milkshake with a cherry if desired! Insert straw and enjoy!


Introduction: Sweet Potato Casserole. <PIC> Sweet potato casserole is my favorite dish made during the holidays. This recipe was orginally from my aunt, who passed the recipe on to my mom. Every Thanksgiving and Christmas I always make sure my mom prepares this dish.  Step 1: Ingredients. <PIC> The ingredients include 6 raw, sliced sweet potatoes, 1 bag of marshmallows, 1 teaspoon cinammon, 1/2 cup brown sugar, 1 1/2 cup white sugar, a dash of nutmeg, a melted stick of butter, 2 teaspoons vanilla, and 1/4 cup of heavy whipping cream. You will also need a oven safe, cooking dish.  Step 2: Step 1. <PIC> First, you must boil the sweet potatoes in a pot of water. The sweet potatoes should become tender enough to put a fork through them easily.  Step 3: Step 2. <PIC> Next, drain the sweet potatoes in a drainer until all the excess water is drained.  Step 4: Step 4. <PIC> In the same pot that was used to boil the potatoes, combine the potatoes with the cinnamon, brown sugar, white sugar, nutmeg, butter, vanilla, and heavy whipping cream Step 5: Step 4. <PIC> Using a hand held mixer, mix the ingredients together until they are thoroughly mixed. The mixture should be a smooth,orange texture.  Step 6: Step 5. <PIC> Next, pour the mixture into the cooking pan, and smooth the contents out with a spoon.  Step 7: Step 6. <PIC> Spread marshmallows over the top until it is completely covered. This will probably only take half of the bag.  Step 8: . <PIC> Preheat the over to 350 degrees Farenheit. Place the potatoes in the oven for 25 minutes. The marshmallows should be turning brown on the top.  Step 9: Enjoy!. <PIC> After 25 minutes, you may take the dish out and allow it to cool. Use a spoon to serve and enjoy!


Introduction: Sushi Cake Balls . <PIC>  I was so excited when I had the idea to make one of my favorite foods out of cake! I love creating desserts that fool the eye at first glance. Everyone that I showed these to in person got excited that I had a platter of sushi. When they found out it was cake, the look of shock was hilarious. In the video tutorial attached I made nagiri and maki (traditional sushi roll) sushi out of leftover cake. If you're not using already decorated cake, bake a layer of cake and once cooled add a couple spoonfuls of frosting.Ingredients:Dessicated or shredded CoconutCakeCandy Melts: White & Black (thinned with shortening or Wilton's EZ melt)Swedish FishJelly Beans: Green, Orange, RedBlack FondantTools:ToothpicksWaxed PaperPlastic WrapKnife Step 1: Forming and Shaping. <PIC> Break a part and mix the cake until it forms a cake dough. It's ready when it resembles the look and feel of clay or actual dough. Form the dough into a ball and split in half.Nagiri Sushi: For the nagiri sushi, pull small pieces, about the size of the Swedish fish and form into small rectangles with curved edges. They should be about a 1/2 inch in height and 2 in. inches in length. Maki Sushi: Form the cake dough into a long rectangle and roll to create a log. The width should be about the size of a quarter. Length will depend upon how much cake dough you have. Wrap in plastic wrap to keep its' shape. Place pieces on waxed paper and into the freezer for at least 30 minutes or refrigerate for at least 2 hours. Step 2: Maki Sushi. <PIC> Once out of the fridge, unwrap the cake dough and begin to slice. Slices should be about 1 inch in height. Align the log with the previous slice to make sure that all pieces are roughly the same height.Stick a toothpick into one piece of sushi cake and dipped into the black candy melt. Make sure to cover the entire bottom, sides and the top rim of each cake piece. Allow excess to drizzle off and place onto waxed paper to dry. Step 3: Nagiri Sushi. <PIC> Place a toothpick into a piece of the rectangular sushi cake and dipped into white candy melt. Allow a little bit of the excess to drizzle off and then roll in the dessicated coconut flakes. Place on waxed paper and remove the toothpick. Allow to harden. Step 4: Maki Sushi. <PIC> Spoon a small amount of white candy melt onto the bare center. Drip off any excess and spread to the edge using a toothpick. Dip into coconut flakes and allow to dry.Thinly slice red, green and orange jelly beans. Cut the slices in half to create the toppings for the sushi cake. Using a small bit of white candy melt, stick one of each piece of jelly bean to the top center of the sushi cake. Step 5: Nagiri Sushi. <PIC> Spread a thin layer of white candy melt onto the under side of the swedish fish and apply to the top of the nagiri sushi. Thinly roll out a piece of black fondant and cut into a 1/4 inch strip. Apply a small amount of black candy melt to the fondant strip and place across the center of the sushi piece. Step 6: Ginger and Wasabi. <PIC> There's no such thing as a sushi platter without some of ginger and wasabi.Ginger: Roll out a piece of light orange fondant and cut into random pieces. Begin to randomly fold each piece of fondant and bunch them together. Wasabi: Make a small amount of buttercream and add more powdered sugar than normal to create a grainy texture. You should be able to pick this buttercream up with your fingers. Use a dot of green gel dye and incorporate. Form into a small imperfect ball and place on the cake platter. Place all of the sushi on a plate. Use chocolate sauce as soy sauce and caramel sauce as teriyaki sauce. Grab a pair of chopsticks and enjoy! The video tutorial is in Step 1. MarishasCoutureCakes.com Instagram: @Marishas_Couture Twitter: @MarishasCouture


Introduction: Shamrock Pizza Bites. <PIC> These pizza bites are just the thing for a quick snack on a busy St. Patrick's day.IngredientsRhodes™ Dinner Rolls, thawed to room temperature pizza sauce grated mozzarella cheese green pepper slicesInstructions 1. Press dinner rolls into a 3-4 inch circle. 2. Top with pizza sauce and mozzarella cheese. 3. Cut a slice of green pepper to resemble a shamrock and a piece for the stem. 4. Place in the center of the pizza. 5. Bake at 400°F 8-12 minutes or until crust is golden.Video Instructions:http://www.rhodesbread.com/recipes/view/2393


Introduction: Shahi Tukda, an Exotic Indian Bread Pudding.. <PIC> Hello Sweet Tooths :),In India, people often use this phrase "kuch meetha ho jaye" which translate to "let's have something sweet". I'm sure around the world there are different such phrases which translates to "let's have something sweet".And what could be more awesome than having a Shahi Tukda as such sweet desert :).Shahi Tukda means a Royal Piece (of bread, royal because of the use of expensive dry fruits and spices). This desert has origins from Mughlai Cuisine but apparently it has made its way to Indian kitchen due to the usage of common Indian spices and nuts. So you can call it Indian or Mughlai desert. Please excuse me from the argument :).Besides being super exotic & scrumptious, it is also very quick & easy to make. This recipe is an instant version though it did not compromise with the traditional taste :).Let me show you how to make this delicious desert.Useful Information:Servings : 2Vegan: NoVegetarian: YesCooking Time : Less than 30 mins  Step 1: Ingredients. <PIC> To make Shahi Tukda , you would need following ingredients :2 slices of Bread White or Brown (I used whole wheat bread)Ghee or unsalted butterSliced PistachioSliced AlmondsFor Sugar Syrup:1 & 1/2 cup Sugar2 Cup water or as required.     1/4 Teaspoon of crushed or powdered cardamom.Saffron strands (I like to be generous here :)) For Rabdi (Sweet Reduced or Condensed Milk)Condensed Milk like Milkmaid (If unsweetened, add sugar)1/2 Cup milkA pinch of Nutmeg powder1/4 Teaspoon of powdered cardamom Kitchen ToolsBread KnifeDeep frying panFlat griddle or frying pan This ultimate combination of divine ingredients can never go wrong , so lets start making this exotic desert :) Step 2: Preparation . <PIC> See images about and follow:Using a sharp bread knife or knife, remove the bread corners .Cut the slices diagonally just to give it a fancy shape.Slice pistachio and almonds if you have them as whole.Keep the bread triangles aside while we start to prepare Rabdi. Step 3: Preparing Rabdi (Sweet Reduced or Thickened Milk). <PIC> See images above and follow:Traditionally Rabdi is prepared by continuously boiling whole milk with sugar until it is thickened and reduced to 1/4th of original quantity. This process takes a lot of time, thats why I used condensed milk.Take 3 part of condensed milk and 1 part of milk in a deep frying pan. (I used about 3 table spoon of condensed milk and 1 tablespoon of milk). We are trying to have a thick sauce like consistency here. You can adjust quantities as desired.Mix nutmeg and cardamom powder.Mix well and Bring it to boil stirring continuously.Cook until desired consistency is achieved.At this moment , the sweet & exotic aroma of Rabdi has already begun to draw attention of your family. Tell them to wait just 10 minutes more.  Step 4: Frying the Bread. <PIC> See images above and follow:Traditionally the bread pieces are deep fried in Ghee which is something I don't relish much. So I shallow fried the bread pieces in butter until they are golden brown.   Heat flat griddle.Melt some butter over griddle.Place bread slices and flip sides quickly 2-3 times over butter so that bread absorbs it.Fry the bread pieces on medium flame untill golden brown.TIP: If you are not much of a frying fan, you can make bread toast in a toaster and use them instead.Almost there :)  Step 5: Making Sugar Syrup. <PIC> The sugar syrup is known as Chashni (cha as in chat, sh as in she, ni as in neat) in Hindi. This syrup is to provide, color, sweetness, aroma to fried bread pieces.To make this syrup, do as follows:    Mix water and sugar in a deep pan (Image 1).     Put it on high flame and bring to boil.     Add lots of saffron strands and cardamom powder. (Image 2)     Keep boiling.     To check if the syrup is ready, do as follows:        pour a drop of syrup on a dish.         Stick the drop on your thumb.         Press it with other finger (like a pinch )  Gently try to separate them, if you see a thread formation (I did not mean sticky here, this is the keyword), the syrup is ready (Image 3)       The ready syrup should look like Image 4. TIP: It may be possible that due to over cooking, the syrup will become too thick when cooled down. Don't worry, add some more water & sugar and re-boil it. Do you like the all natural golden color of this heavenly liquid? Try to smell it , your senses will melt away :) & mouth will be filled with water. Step 6: Serving. <PIC> See images above and follow:Place fried bread pieces in the hot sugar syrup, turn sides a couple of times so that bread is completely covered in syrup. Leave it for 5-10 minutes.To serve:Remove the bread pieces from sugar syrup.Pour Rabdi over the bread.Garnish with sliced pistachio and almonds.  Hot Or Cold??I personally like it hot on a chilly winter evening. You can reheat Rabdi before serving. But on a hot day, you can refrigerate Shahi Tukda and serve cold :)One last thing: Before you serve, save a piece for yourself and savor it immediately . Trust me, there won't be any left for you ;)TIP: Shahi Tukda is an excellent dessert to please your dear ones when they are angry or upset with you ;)Enjoy your Shahi Tukda, I promise the very first bite will melt your senses :) Was that easy ? I think yes :)Thank you for taking time to read this ible, I hope your have enjoyed this mouth watering exotic desert recipe. Please do share your comments and feedback in the comments below. If you choose to make it, please do share using the 'i made it' button below.Finally, please vote and share if you like.Stay TunedYou are awesome :).


Introduction: Baked Mashed Potato Witch Fingers. <PIC> This Halloween, try this VEGAN, Gluten-free Mashed Potato Witch fingers with no artificial colors - a very interesting appetizer to serve at your party this year!First published here. If you like it, please vote for it in the Halloween Food contest. Thanks!INGREDIENTS 1 large russet potato, cooked and mashed2 tbsp. oil/butterSalt, to taste35 skinned and roasted almond halves1 tsp. red chilli powder / paprika1/4 tsp. turmeric (optional)1/2 tbsp. cornflour (optional) Step 1: Mix All the Ingredients. <PIC> In a medium mixing bowl, combine all the ingredients with a fork, mashing as you combine till it forms a soft dough.  Step 2: Shape the Fingers. <PIC> Take about 1 tsp of potato dough in your palms, roll into a 'finger', tapering the tip and flattening the bottom. Place an almond half in place of a 'nail' and use a small knife to score 'knuckles'. Place onto a large baking tray lined with parchment paper. Repeat until you run out of dough.  Step 3: Bake!. <PIC> Bake in a preheated oven at 400°F/200°C for 20-30 minutes until browned on the bottom, soft and gooey on the inside. Transfer to a wire rack to cool slightly before serving.  Step 4: Enjoy!. <PIC> Dip into this Beetroot Ketchup (instead of regular ketchup) for a real 'blood-like' effect! Enjoy!


Introduction: Chocolate Gun and a Vacuum Forming Machine. Vacuum forming is easy and fun!!!Lets make some cool chocolate moulds!Check out the video first =) Step 1: Let's Make a Box!. <PIC> To make a chocolate mould we need to assemble a vacuum forming table. Vacuum sheet forming is the simplest and least expensive of all thermoforming processes. A sheet of hot plastic is is blown in to a bubble and then sucked onto the surface of the form.A vacuum forming table basically is a simple box with some holes on top to create a suction area. To make this box I’m using:A sheet of 2x2 feet MDF, 1/4” thickness and two poplar boards 1”x3”x2feet.As a reference for my table dimensions I used a letter size sheet of paper. I used a 45 degree miter joint to create my box, but you can use any joinery method for your box. As long as you have straight corners you will be fine.Cut your top and bottom panels to the size of your frame. The top panel will be our suction area, so we need to make some holes there. I marked a grid to drill my holes so they are approximately an inch apart from each other.After I drilled all my holes (including a hole on the side of the frame for my vacuum connection) I attached my panels to the frame with some drywall screws.The box is done. Step 2: Making a Mould. <PIC> From the same piece of MDF I made a frame to hold up the plastic sheet. I've attached the plastic sheet to it with binder clips. The more binder clips the better the edges of the form will hold the shape.But before we put plastic in the oven, we need to create a razed support for our frame there, so we have space for hot plastic to stretch down. I put 4 ceramic bowls in the oven to create a support for each corner of the frame.For plastic I'm using a food safe PET plastic, 0.5mm thick . Preheat your oven to a 350F. Don't forget to use oven mittens then you working with hot stuff. Put your frame with mounted plastic sheet on it  in the oven for about a minute or two. Get the frame out of the oven as soon as the plastic sags 2-3 inches below the frame level. Put it over the running suction table. And in seconds the plastic magically will be shaped around your object.It takes some practice, and depending on your plastic you will need to play with the heat settings. Step 3: Chocolate Time!. <PIC> Melt some chocolate chips or baking chocolate in a double boiler. Pour it in the mould and put it in the fridge to cool down. Super easy!Now you know how to make an awesome custom chocolate. You can use different objects to create the form. It would make a great present or a sweet treat for yourself. =) Step 4: Enjoy!. If you like this tutorial, you will probably enjoy some other DIY videos I have on my youtube channel here - https://www.youtube.com/user/inspiretomakeDon't forget to Subscribe!Youtube: https://www.youtube.com/user/inspiretomakeWebsite:  http://inspiretomake.comFacebook:  http://facebook.com/inspiretomakeInstagram:  http://instagram.com/inspire_to_makeTwitter: http://twitter.com/Inspire_To_Make


Introduction: Airfried Cirspy Masala Peanuts . <PIC> This a fantastic recipe to make the famous Haldiram Nut crackers at home. Masala peanuts is an apt snack to go along with tea in the evening. It is really very easy and quick recipe and goes healthy too as these are not deep fried but Air fried in Philips Airfryer. Step 1: Recipe . Ingredients:Raw Groundnuts/ Peanuts - 1 bowl Gram Flour/ Rice flour – 2 tsp Rice flour – 2 tsp Asfoetida powder/ Hing – a pinch Cooking soda – a pinch Amchur powder – ½ tsp Salt, Red chilly powder, Turmeric powder – ½ tsp eachMethod: Mix all ingredients except groundnuts to form a a paste. Add little water if paste gets too thick. Add peanuts and coat with the masala with help of fingers.Preheat the Air fryer. Add masala peanuts by separating the individual pcs as much as possible in airfryer. Air fry peanuts at 200 degrees for 10 min. Allow the peanuts to cool down. Once cool, sprinkle amchur powder on top and serve with Tea.


Introduction: Upcycled Tea Bag Organizer. <PIC> I have recently gotten into the habit of drinking tea because of its great taste, and health benefits. For Christmas this year, I received a bunch of boxes of tea from my relatives. While i realize that the boxes the tea bags come in are designed to dispense tea bags within a cabinet, etc, I figured I would make a small organizer for the individual bags that was made by upcycling (http://en.wikipedia.org/wiki/Upcycling) old cigar boxes from my father. Things you will need: 1. empty cigar box of any size 2. tea bags 3. small diameter wooden dowel (circular or square) 4. wood glue/gorilla glue 5. saw 6. pencil 7. measuring tape/ruler (8.) vice for cutting wood Step 1: Figure the Confingur(ation) . <PIC> Take some tea bags and lay them in the cigar box so that they fit accordingly.  I chose to go with a long, thin box that fits 3 different varieties of tea bag laying flat.  I made another that can fit four varieties, but it was configured so the tea bags layed at an angle (see pictures)  If you have a box/configuration that the tea bags lay flat in, trace lines for dividers to be put in using a pencil and a ruler.  I.E. My box was 9 3/4 inches wide so i measured out 3 equal segments of around 3 1/4 inches.  (in the end, each 'cell' with the added width of the dividers were exactly 2 3/4 inches wide and were a perfect fit for a tea bag.)  If you want to make an organizer that holds the tea bags at an angle, you have to put a segment of dowel running along the bottom of the box left to right in order to make 2 'stops' for the tea bags.  Then, a dowel must be cut that runs up and down in the box to separate the two sides, creating 4 'cells' Step 2: Measure and Cut. <PIC> Take your wooden dowel, whatever shape you may have, and cut it to the lengths you need.  I needed two segments to make three cells in my flat organizer and two longer segments to make the layers of my tilted organizer. IMPORTANT: many cigar boxes come with 4 thin wall inserts that are up against the inner wall of the box. These are there to help the box close more snugly and stay closed. Remove these before measuring and gluing in your dowels because they are not secured to the box in any way and will move eventually. You can remove these inserts and use them as dividers if you don't want to measure and cut any dowels to length seeing as they are perfectly fit for the box already. Secure your wooden dowel on a workbench using a vice or two for easier cutting.  Use whatever saw works best for you!  For a nice touch, i sanded down the long edges of the dowels that face upwards for a smooth finish  and for aesthetic purposes (you can choose to stain your dowels/dividers if you'd like.)  Step 3: Final Measurements and Glue. <PIC> Take your dowels, lay them in position, and make sure that they are equidistant from each other using your ruler/measuring tape (if you're doing a symmetrical one like mine).  Once you have them in the desired position, mark their location using a pencil on the walls of the box.  Now you can use any sort of glue. but i had gorilla glue on hand so that is what i used.  Apply a generous amount of glue to the bottom and ends of the dowel (any part that will be touching a wall or the bottom of the box) and press it into place using your pencil marks.  Press down with force to ensure that the dowels are seated properly and that there are no air pockets between the two pieces of wood.  Wipe away all excess glue from the edges of the dowel if any seeps out. I placed a couple of heavy candles on top of the dowels as they were drying to make the best possible seal. Step 4: You're Finished!. <PIC> Let the glue dry a full 24 hours for good measure and then stuff the organizer with tea bags of your choice!  Later on i will be decorating my organizers with custom labels so people aren't confused by the cigar labels.  I hope you've enjoyed this 'ible!  Leave a comment if you have a question, concern, or if you want to show off your own custom organizer.  The possibilities are endless because of the many shapes and sizes of cigar boxes to use and the different ways to configure your tea bags.  Enjoy!Edit: Later on I added a tree design to the inside using a wood-ink transfer technique found here-https://www.instructables.com/id/DIY-wooden-picture...


Introduction: Power Tool Egg Sandwiches. <PIC> Please watch the video for full details.materials needed:2 large eggsbutter1 tomatoparmesan cheesefrench baguettetools needed:circular sawpower drill (3/8" bit)palm sander (80 grit sandpaper)router (straight cut bit)clampsspatulacutting boardputty knifeutility knifeeye/ear protection Step 1: Preparation. <PIC> 1. Slice to the baguette with the circular saw.2. Cook the eggs, using the torch, in the pan. Stir well with the spatula.3. Toast the bread. Step 2: Assembly. <PIC> 4. Place egg on top of a slice of toast.4. Grate parmesan cheese with the palm sander, add toast, then clamp the sandwich until the cheese sets.5. Garnish with tomato slices. Serve the sandwich with fresh drilled - I mean, squeezed - grapefruit juice. Enjoy your breakfast!


Introduction: Cool Your Drink With the Unexpected.. <PIC> Need to cool you're drink because you can't enjoy warm cool-gator-homemade-sportsaide and you're roomies have consumed all of the ice without preparing another rack of them out of courtesy?  No worries you know those delicious freezies that not too many people seem to enjoy anymore but you're roommate insists on keeping a full stockade of?  They can dual as reusable ice cubes.  I'm going to show my in a pinch method of quickly cooling my freshly made pitcher of sportsaide. This can work for any drink you make be it cans of frozen orange juice concentrate or other concentrate, a pitcher of flavor crystal drink mix or any kind of recreational beverage.  My passion for drinking cold drinks spouted from my friend's martini shaker and the lack of my owning one, it seems as if they are in scarce supply in my area as the shaker without any other fuzz n fluff.  So I've been needing more n more mcgyver (red green in Canada) solutions to my warm drink problem.  This is my latest solution. Step 1: Preparation. <PIC> Now I'm going to assume you're in a pinch like I just was on my quest for a tasty cold beverage and only tap water at my arsenal.  If you were in my situation without ice making you one sad panda and some messy roommates you're going to assume these freezies you have found in the freezer are not clean.  Step one in preparation:   Come to terms with the fact that you need you're roommate alive to continue paying their part of the rent and that empty icecube trays isn't too bad a problem.Step Two: Dig for those freezies you saw berried in that freezer.Step Three: Get them covered in soap and rubbed down with this soap.Step four: Rinse them off with you're coldest available water source.  Warm water will obviously not serve this purpose.  *this step is essential as you probably don't know what could be dripped all over those delicious frozen icetubes.Step five: just make sure that soaps gone because you're drink will be ruined otherwise. Step 2: Use Those Icetubes.. <PIC> Disclaimer: I realize these are automagic color changing freezies, but for the sake of this ible they are the original two freezies.Drop those ingenious probably expired icetubes that probably cost 2$ for the whole case into you're drink.  If this these were shorter I would have put the lid on and swirled the pitcher around some to increase the rate that they cool down but I guess this wouldn't be a pinch solution if it were perfect.Pro tip* if you're freezies dont fit into you're pitcher, shaker cup or martini shaker when the bottom part melts flip the frozen solid tops over so that they're in the drink. Step 3: Rinse, Freeze, Enjoy.. <PIC> Well if you liked how that worked out rinse those Icetubes off they probably wont need soap but you can use it if you want.  These will probably remain unconsumed if you re hide them.  Beware that you're roommate might ignite a new passion for these ancient relics of freezies and try consuming them if you do not re hide these, thus putting these long lost, new friends of yours back in the short term memory of you're roomie.But maybe I'm just crazy.Link to the drink I made.  mmm Sportsaide


Introduction: Vegan Root Beer Float Cupcakes. <PIC> Now that the summer has come, I have sweet treats on the brain (not that I don’t usually!). One of my favorites is root beer floats. I love the ice cream slightly melting, the fizz that bubbles in your nose and of course, the cherry on top.
This cupcake has just the right amount of root beer flavor with smooth vanilla frosting complete with cherry and straw. Also, they’re so adorable I can’t stand it. they don’t take a lot of decorating skills either!
Your secret weapon for these is going to be root beer extract (or concentrate). Step 1: Bake Your Cupcakes. <PIC> Root Beer Float Cupcakes
1 Cup plus 2 tablespoons Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract (You can get this at the grocery store, not too hard to find)
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pour root beer and apple cider vinegar into blender and let sit for three-ish minutes. Dump remainder of ingredients in blender and blend until smooth.
You should be able to pour the batter out without the aid of a spoon, but it shouldn’t be loose and runny. If the batter is too thick add in more root beer one tablespoon at a time, checking the consistency after each. If the batter is too runny, add just a bit more flour.
Line muffin pans and fill each 3/4 full. Bake at 350 degrees for about 15 minutes.
Take cupcakes out to cool for 10 minutes or so then transfer to a separate plate. Also, when you take your cupakes out, never be afraid to stick a toothpick in them to see if they’re done. If you’re worried about leaving a hole in the cupcakes, don’t. It’s going to be covered in frosting anyway. Step 2: Make Your Frosting. <PIC> Vanilla Fizz Frosting
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soymilk
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Root Beer Extract
Beat the shortening with a hand mixer on low until creamy. Add in confectioner’s sugar a half a cup at a time and beat together. Add in soymilk, vanilla extract and root beer extract and beat until frosting is fluffy.
Side note: This makes a TON of frosting. If you want big heaping clouds, it’s perfect, if you want an amount that won’t send you into diabetic shock, cut the recipe in half.
The root beer extract isn’t overpower in the frosting so don’t be nervous about adding it. It gives it more of a light brown color, the way fizz looks on top of a root beer float.  Step 3: Decorate With Frosting. <PIC> Now, to decorate the cupcakes. You can either pipe the frosting on, or you can slap a pile of it and smooth with your finger. I will say you can’t really spread this frosting on with a knife.
I personally hate piping, and if you think about it, the fizz on a root beer float is definitely not ornately made flower petals and pearly dots. It’s bubbly. I opted for the finger technique.
Because the frosting uses shortening, it won’t stick to dry fingers. So all you have to do is scoop a pile of frosting on the cupcake and pat with your finger. Don’t worry if there are little air bubbles that pop and leave pock marks on the frosting, honestly, it looks more like fizz (I know, I know… you’re thinking what is with this girl and root beer float fizz).
I do suggest piping a tiny dollop of frosting on the top of the cupcakes. This is where you will put the cherry. Step 4: The Finishing Touches. <PIC> Speaking of cherries… Take twelve maraschino cherries from the jar and lay them on a paper towel. You will need to pat them dry so that the juice doesn’t run all over your cupcake or make your frosting loose.
While you are waiting for the cherries to dry, take out twelve bendy straws and a pair of scissors. I promise, I won’t get too arts and craftsy on you!
Cut the straws to a good length, you want about 3/4 to an inch of straw between the cupcake top and the bendy part. I trimmed a little off the top of the straw too, just to it didn’t look out of proportion.
Stick the straws in the cupcakes off to one side. If you make jumbo cupcakes, use two straws and put one on each side. (You’re almost done!!)
Now take your dry cherries and place one on each cupcake on the dollop of frosting. And voila! You have your root beer float cupcakes. Adorable and so very tasty.


Introduction: Caramel Toffee Flan. <PIC> This dish is very impressive, but not nearly as hard as it looks. In Spain it's called Flan, in Venezuela it's called Quesillo, and in France it's called Crème Caramel. Whatever you call it, it's tasty and will earn you accolades! Especially when topped with crumbled toffee. *drool*Let's get flan-ifying!  Step 1: Make the Caramel Base/Top. <PIC> Caramel Toffee Flan1 1/2 c. sugar1 c. table cream (or whatever cream you have lying around. The richer, the better!) 3/4 c. skim milk (or enough cream and milk combined to make 1 3/4 c.) 6 eggs 1/2 tsp. vanilla 1 can condensed milk crumbled toffee to decorate with (optional)Place sugar in pot and melt over high heat (this creates what is called a ‘dry’ caramel), until caramelized and golden. Be careful not to let it get burnt — you’ll know if you have, because it’ll smell burnt! Take the melted sugar, and pour it into a cake pan, swirling the pan to get the caramel to cover the bottom and part of the sides. Set pan aside. Step 2: Bake in Bain Marie. <PIC> Take remaining ingredients and mix together. Pour into prepared flan pan. Place cake pan in a larger rectangular cake pan that has an inch of water in it (this makes a Bain Marie, a water bath). Bake at 375 degrees for an hour or until the centre is no longer jiggly, but is not  super solid either.  Step 3: Demold and Decorate! . <PIC> Cool, run a knife around the edge, place serving plate over the top, and flip quickly. Let sit for a minute or two, and then carefully take off the cake pan. Decorate with crumbled toffee and spun sugar. Or not! The flan is pretty impressive on its own without the toppings, as the sugar in the base creates a lovely golden syrupy top. Serve with pride! Or in my case, tapas!


Introduction: Spicy Sweet Potato and Black Eyed Pea Soup!. <PIC> This is an excellent soup for cold weather. It's filling, spicy, and colorful. Also vegan! Hooray!
It might sound weird, but once you try you'll realize sweet potatoes and black eyed peas were meant to be together!
It takes about an hour to make and will serve several people. :) Step 1: Ingredients!. <PIC>
		one sweet potato
		one stalk of celery
		2-3 cloves of garlic
		roasted red pepper (equivalent to about half of a bell pepper)
		one heaping cup of dried black eye peas
		one onion
		1/2 tsp cinnamon
		1 tsp cumin
		1/2 tsp coriander
		1/8 to 1/4 tsp cayenne pepper
		generous pinch of dried red pepper
		a tbsp or there-abouts of tomato paste
		1 bay leaf
		water to cover (normally about 4 cups)
		salt and pepper to taste!
		chopped cilantro or parsley, about 2 tbsp to stir in at end. (optional) Step 2: Prep the Veggies.. <PIC> Cut the celery in half lengthwise and slice thinly.
Dice the onion.
Squeeze the excess water or oil out of the roasted red pepper and chop it up.
Mince the garlic.
Cube the sweet potato into 1/2 inch pieces.
At this point, you can also rinse and pick your beans. :) Step 3: Cooking, Part 1.. <PIC> Film the bottom of a pot with olive oil and set the heat to medium high. Let this heat until the oil shimmers.
Then, drop in your onion and celery and cook them, stirring frequently, until they become soft and slightly translucent.
Now drop in your spices and minced garlic and stir everything well until it becomes very fragrant - then you can add the tomato paste!
Finally, drop in your sweet potato, roasted red pepper and black eyed peas, stir, and then cover with water. (Just do it enough to cover. It usually takes about 4 cups for me!) Step 4: Cooking, Part 2.. <PIC> Bring this to a boil, and then cover and reduce to a simmer.
You'll let this simmer for 45 minutes, or until the black eyed peas get soft.
Make sure to stir it frequently - but not too rough - you don't want to smash the sweet potatoes to bits! And when you stir, make sure to check the water level. Add a little more if you needs to. :D
Once your black eyed peas have softened, turn off the heat and stir in some parsley or cilantro. Step 5: Serve!. <PIC> Goes great with cornbread.
Then again, everything goes great with cornbread. :D


Introduction: How to Make a Shirley Temple. <PIC> A Shirley Temple is a non-alcoholic drink made with ginger ale, orange juice, and a splash of grenadine. This is a perfect drink for children! Step 1: Collect Supplies. <PIC> Highball or Martini glass
knife
plain juicer
Ice cubes
1 orange
ginger-ale or sprite
Grenadine
Maraschino cherries Step 2: Add 3-5 Ice Cubes in a Highball or Martini Glass. <PIC>  Step 3: Using a Plain Juicer, Squeeze All the Juice Out of Half an Orange.. <PIC>  Step 4: Pour the Juice From 1/2 of the Orange Over the Ice.. <PIC>  Step 5: Add Ginger-ale Until the Glass Is Almost Full. <PIC>  Step 6: Add 2-3 Tablespoons of Grenadine- Can Add More or Less Depending on Your Preference of Taste.. <PIC>  Step 7: Garnish With a Maraschino Cherry and an Orange Slice. Enjoy. <PIC>


Introduction: Coconut Kisses. <PIC> Simple, quickly made cookies that melts in your mouth. And let's face it, who doesn't like coconut?#glutenfree #dairyfree #lactosefreeIngredients:3 egg whites200 g of icing sugar200 g of coconut flour1 spoon of lemon juice (freshly squeezed)Recepe:Separate whites from yolks. Mix whites until they almoste become foam. Start adding sugar while still mixing them. When sugar is mixed into whites, stop mixing, squeeze lemon juice and add it into mixture. Start mixing again while slowly adding coconut flour.With two spoons put (walnut size) mounds of mixture on baking sheet. Bake for 20 minutes on 180 C. When baked, leave them on baking sheet untill they become cold.


Introduction: Broccoli, Mushroom, and Gouda Quiche. <PIC> This is a good vegetarian quiche. It's perfect for a Sunday brunch. I usually like to pair with a small arugula salad. This recipe can also be found at gardengirlrecipes.com. .Ingredients1 recipe of pie dough or a frozen 9-inch deep-dish pie crust2 cups large dice broccoli florets¼ cup olive oil2 cups large dice portobello mushroom or assorted wild mushrooms½ medium red onion, minced3 large eggs1 cup half-and-half1 teaspoon kosher salt½ teaspoon ground black pepper1 cup shredded young Gouda cheese (about 4 ounces) Step 1: Prepare Crust. <PIC> Preheat the oven to 350°F. Then roll the pie dough out into a 12-inch round approximately ¼ inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Line the crust with a piece of aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10-15 minutes more. Let cool slightly before adding the filling, at least 10 minutes. If using a store bought frozen 9-inch deep-dish pie crust. proceed to step 2. Step 2: Prepare Broccoli. <PIC> Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain and let cool. Step 3: Prepare Mushrooms and Onions. <PIC> In a medium pan, heat the olive oil over medium-high heat. Add the mushrooms and onions and cook until soft and mushroom edges are golden, about 5 minutes. Let cool. Step 4: Combine Eggs With Half-and-Half. <PIC> Combine the eggs, half-and-half, salt, and pepper. Step 5: Add Prepared Vegetables and Cheese. <PIC> Stir in broccoli, mushroom mixture, and cheese. Step 6: Pour Filling Into Crust. <PIC> Pour the mixture into the pie shell and bake until puffed and golden brown, about 45-50 minutes. If you are using a store bought frozen 9-inch deep-dish pie crust, simply follow the manufacturer’s instructions. Mine said to pour the custard directly into the frozen crust and bake. Let cool at least 20 minutes before slicing.


Introduction: Vomiting Pumpkin OR How to Serve Nachos at Helloween . <PIC> Here is an absolute easy and effective way to serve your nachos at helloween. It takes only 15 minutes to prepare this snack.I made a guacamole dip, because it looks perfect as vomit with it's green colour but also any bought dip would work (especially nacho cheese dip) and so the preparation is even faster. Step 1: Supplies. <PIC> Ingredients needed:- small pumpkin (20 cm diameter)- 4 bags of nachos (I used 4 different tasts)- 3 ripe avocados - 500g sour cream- 3 garlic pieces- 1/2 lemon- salt, pepperSupplies needed:- tray- kitchen knife- exacto knife  Step 2: Make the Guacamole . <PIC> You can skip this step if you have a ready made dip.a.Peel the ripe avocados, remove the core.b.Add the sour cream, juice of 1/2 lemon and the shortened onions.3.Use a fork and stir well and shorten the avocados but not to well, so there remain pieces which let the guacamole look like real vomit :).4.Use salt and pepper to spice your guacamole.  Step 3: Carve the Pumpkin. <PIC> a.Use your kitchen knife to cut off the pumpkins top.b.Use metal stylus to "draw" the pumpkins "face".c.Use a spoon to hollow out the pumkin.d.Use your exacto knife to cut your pattern.e.The exacto knife only cuts the "first layer". f.Cut out teeth.g.Cut out the "2nd layer". Step 4: Create Your Scenario . <PIC> a.Poor a part the guacamole into the pumkin.b.Put the top back on the pumkin.c.Put pumpkin in the middle of the tray.d.Poor the rest of the guacamole in front of the pumpkin.e.Add the nachos on the left and the right of the "stream". Step 5: Enjoy. Enjoy to serve your guests some vomit to taste. Perfect for helloween :))


Introduction: Rashmalai (Dessert). <PIC> This is a fun dessert recipe. Why? Because... it's a 3 in 1 dessert! Rashmalai is a popular sweet dish in the South Asian countries. To make Rashmalai you have to make Rashgolla, which is also a very popular sweet dish. To make Rashgolla you will need to make 'Chaana' (curdled milk), which is also served as dessert in various forms. Chaana is used to make a number of sweet dishes such as- rashgolla, rashmalai, shandesh, chomchom etc (these are popular sweet dishes in South Asian countries). Anyways, it takes a while (10-15 hours!) to prepare this dessert and it's worth the waiting so give it a try. Step 1: Ingredients. To make Rashamalai you will have to make curdled milk, then rashgolla and finally rashmalai. Ingredients of each recipe has been listed below.Curdled milk:Fresh milk - 1 liter, White vinegar - 4 tbsp, Water - 4 tbsp.Rashgolla:Sugar - 1 cup, Cardamom - 2-3, All purpose flour - 1 tbsp.Rashmalai:Fresh milk - 0.5 liter, Sugar - 1 tbsp. Step 2: Curdled Milk (Chaana). <PIC> Add 1 liter milk in a pot and mix 4 tbsp of white vinegar with 4 tbsp of water in a cup.Heat milk and bring to boil.As soon as the milk starts to boil add the white vinegar-water mixture to the milk and take the milk off from the cooker. In just a few seconds the milk will become curdled. Wait for 5 minutes.Use a filter spoon to filter the curdled milk from the water,Try to filter as much water as possible.Keep the curdled milk in a dry place for 2-3 hours. Step 3: Making Curdled Milk Balls. <PIC> Add 1 tbsp of all purpose flour, 1 tbsp of sugar and 0.25 tsp of cardamom powder to the curdled milk (chaana).Mix and knead them really well.Make equally sized balls (the size of the balls depend on your choice). I made 20.Place the curdled milk balls on a flat plate while preparing the sugar syrup. Step 4: Making Rashgolla. <PIC> Add 2.5 cups of water and 1 cup of sugar in a sauce pan,Heat the sugar and water until the sugar is dissolved and bring to boil,As soon as the sugar syrup starts boiling bring heat to low.Pour the curdled milk balls into the sugar syrup one by one carefully,Keep them on low heat for 8-10 minutes (not more than 10 minutes),Now, take the sauce pan off from heat and cool them. Keep them in the sugar syrup for an hour.The chaana balls are kept in the sugar syrup if you want to serve them as Rashgolla but since we're making Rashmalai we'll filter the syrup from the chaana balls and keep them in a dry place while preparing the malai. Step 5: Making the Malai. <PIC> Add 0.5 liter fresh milk and 1 tbsp sugar in a sauce pan,Heat milk in medium heat,Stir frequently until the milk is really thick and creamy. This will take about 15-20 minutes. Step 6: Making Rashmalai (Finally!). <PIC> Cut cashew nuts and raisins into small pieces,Add the malai into the chaana balls with a round soup spoon until all the balls are covered with malai.Keep them in the refrigerator and take them out after an hour.Sprinkle the cashew nut and raisin slices over the Rashmalai and serve. You'll love this dessert, it's sweet, creamy and delicious! Enjoy :)


Introduction: Mothman Pancake. <PIC>  Step 1: What Is the Mothman ?. <PIC> The Mothman live at Point pleasant in the tnt area. It measure 2 meters, it has large bright red eyes as reflector and it has long wings.His cries is like a mechanical mouse. Point Pleasant held its first Annual Mothman Festival in 2002 and a 12-foot-tall metallic statue of the creature, created by artist and sculptor Bob Roach, was unveiled in 2003. The Mothman Museum and Research Center opened in 2005 and is run by Jeff Wamsle. The Festival is a weekend-long event held on the 3rd weekend of every September. There are a variety of events that go on during the festival such as guest speakers, vendor exhibits, a mothman pancake eating contest, and hayride tours focusing on the notable areas of Point Pleasant. Step 2: What You Want. <PIC> -wire-suspension strap-cutter-mothman drawing plan -pliers Step 3: Trace the Drawing With the Metal. <PIC>  Step 4: Cut the Extra. <PIC> Leave 2 holes free Step 5: Cut the Wire (approximative 5 Cm) . <PIC>  Step 6: Pass It in the 2 Holes and Tie It. <PIC>  Step 7: With Pliers Flatten the Wire. <PIC>  Step 8: Wash the Pastry Cutter. <PIC>  Step 9: Ingredients. <PIC> -1 1/2 cup flour-1 1/2 milk-1/2 tbsp vanilla-1tbsp baking powder-1 egg-1 tbsp sugar Step 10: Mix All the Ingredients in a Large Bowl. <PIC>  Step 11: Make the Pancake. <PIC> Add some butter and pancake mixing . Step 12: . <PIC> Put the pancake in a plate, put the pastry cutter on the top, push it and cut around.  Step 13: Cut Strawberries for the Eyes.. <PIC>  Step 14: Enjoy!. <PIC> Please comment if you like :•)


Introduction: Jello Salad. <PIC> If you love salad, but not vegetables, this may be for you!
(or if you just think this would be a funny thing to make for a potluck...)Ingredients
Jello
Tapioca Beads
Heavy CreamTools
Sauce Pan
Baking Sheet
Turkey Baster
Small BowlsRecipe
3oz package Jello
1 cup water
Couple tablespoons of cream, as needed for opaque effect
Ice cubes
Boil water, add Jello, remove from heat and stir in ice cubes to speed up chilling process.
There may very well be a tastier finger Jello recipe out there, but I was just making this for spectacle. Step 1: Lettuce. <PIC>
Pour green Jello on the baking sheet and allow to set.
Just rip up pieces to make lettuce Step 2: Carrot. <PIC>
Pour orange jello in the turkey baster (remove ball) and allow to set
Slice the opaque piece for carrots
Cut the transparent piece into cubes for croutons or cheese. Step 3: Hard Boiled Egg. <PIC>
Now it gets crazy because two colors are used!
		Use plain gelatin (or jel) using the same ratio and add cream for color
		Pour into small, roughly egg-sized bowl
		Allow to partially set
		Place second, slightly smaller bowl in first
		This will need to be fairly solid before pouring in the 'yolk'
Now make yellow Jello...
		Add cream to yellow Jello
		Remove small bowl from set 'egg'
		Pour in yellow Jello
		Allow to completely and fully set
		Remove from bowl and slice Step 4: Cucumber. <PIC>
I was playing with tapioca beads as seeds, which I think has promise.
For the cucumbers I used green Jello with cream and just stirred in some tapioca beads when it was partially set. Step 5: Tomato (Beets). <PIC>
Pour your red Jello into a roughly tomato-sized container, chill and slice.
I was trying to make tomatoes, but they really looked more like beets in the end.  I think these would benefit from the tapioca method pioneered in Step 4. Step 6: Dressing. <PIC>
To make a dressing-like substance, I poured a thin layer of the Jello from the egg yolk in a bowl and laid that on top.
Hope this gives you some fun ideas!  In retrospect, I now think I should have incorporated fruits and veggies into each color.


Introduction: 10 Easy Snacks for Toddler & Family ( 1 Snack for ALL :). <PIC> Here is 10 Easy Toddler-Friendly Snacks for Family.. 1 snack for ALL .. Enjoy :)I have added 10 Snacks Recipes in 10 Steps. Step 1: Snack #1 - Vegetable Shapes Patty ( Cutlet ). <PIC> Recipe #1 - Vegetable Shapes Patty ( cutlet )Ingredients: ( for #1 - Veg shapes Patty )3/4 cup - Carrot ( grated fine ) 1/2 cup - Cauliflower ( grated fine ) 1 - Big Potato ( Boiled ) ( or 2 medium potatoes ) 1/2 tsp - salt 1/4 tsp - pepper powder 1/2 tsp - cumin powder ( optional )  Oil - as needed ( to shape patty, shallow fry or bake )Method:Step 1) Get ready with all the ingredientsStep 2) Preheat the oven to 200 C / 400 F Step 3) Mash the boiled potato Step 4) Add the salt, pepper, cumin powder and mix.. Step 5) Add the grated carrot, cauliflower and mix together.. Step 6) Coat with a tsp of oil Step 7) Grease your palms with a tsp of oil and start making the patties .. ( shape as you like :).. ( I shaped into square, triangle, circle, star, rectangle and diamond ... these shapes are really fun for the kids and encourages them to eat it :) Step 8) Drizzle some oil over the patties and Bake at 200C / 400F  until lightly golden on top.. ( takes 10 -15 minutes ) .. Once the patties are ready, Flip them and let it sit for 2 minutes on the tray .. and then serve plain ( or with your favourite sauce ).. Step 2: Snack #2 - Chicken Nuggets Recipe. <PIC> Recipe #2 - Chicken Nuggets RecipeIngredients: ( for #2 - Chicken Nuggets )2 boneless chicken breast ( cut into thin squares ) 2 tbsp - yogurt 2 tsp - tomato sauce 3/4 tsp - salt 1 cup - bread crumbs ( or more if needed ) 1/2 - lemon juice ( or 1 tsp lemon juice ) oil - as needed ( to shallow fry or bake )Spice powders :  1/2 tsp - turmeric powder,  1/2 tsp - chilli powder,  2 tsp - fennel powder ,                             2 tsp - coriander powder,  1/4 tsp - pepper powderMethod: Step 1) Get ready with all the ingredients  Step 2) Marinate the chicken: To the chicken, add lemon juice,  spice powders, salt, tomato sauce, yogurt and mix..  Step 3) Preheat the oven to 200 C / 400 F  Step 4) Coat the marinated chicken with bread crumbs and place on a plate/baking tray..  Step 5) Grease the baking tray lined with foil or baking mat, arrange the crumbed chicken pieces and drzzile some oil on top..  Step 6) Bake at 200C / 400F until golden orange on top..  ( takes 15 - 20 minutes ..)  For stove-top method: Heat a fry pan with little oil..Once the oil is hot, add the crumbed chicken in single layer..fry until bottom-side turns light brown .. ( takes 4 - 5 minutes on medium-heat )..Once the bottom turns brown, flip and cook the other side until brown ..( takes 4 - 5 minutes ..)when both the sides are done, take them onto a kitchen tissue..  and serve ..  Enjoy with your favourite sauce :) Step 3: Snack #3 - Bread Pizza Fingers Recipe. <PIC> Recipe #3 - Bread Pizza Fingers recipeIngredients : ( For #3 - Bread Pizza Fingers ) 6 - 8 White Bread Slices 1/4 cup - chopped olives 1/2 cup - chopped bell pepper ( capsicum) 1 Cup - Mozzarella cheese ( or pizza cheese ) 2 Tbsp - Tomato sauce ( or ketchup ) note: you can add any toppings of your choice :)..Method: Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..  Step 3) Line a baking tray with foil and arrange the bread slices..  Step 4) Spread a tsp of sauce/ketchup ..  Step 5) Scatter some cheese on top ..  Step 6) Arrange the toppings .. ( bell pepper & olives )  Step 7) Bake at 200 C / 400 F for 10 minutes ..  ( or until you see brown spots over the cheese ) ..   To Serve your toddler : Cut the bread into small fingers and serve .. Step 4: Snack #4 - Simple Cream Cheese Puff Recipe. <PIC> Recipe #4 - Simple Cream Cheese Puff recipe Ingredients: ( for #4 - Simple Cream Cheese Puff ) 250 gms - Cream Cheese  ( softened at room temperature ) 2 Tbsp - Sugar 1 tsp vanilla extract ( or 1/4 tsp vanilla bean paste ) Puff pastry sheets - cut into 3x3 or 4x4 squares..Method: Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, vanilla, sugar and stir well ..  Step 4) Cut the puff pastry sheets into ( 5x5 squares for big puffs or 3x3 squares for small puffs )  Step 5) Spoon a tbsp of cheese mixture into the centre of pastry sheets, seal the edges well and place on a baking tray...  Step 6) Bake at 200 C / 400 F until the top turns golden orange .. ( takes 10 -15 minutes )..   To Serve your toddler: Cut the puffs into 2 pieces.. let the cheese cool down and then serve .. Step 5: Snack #5 - Vegetable Puff Sticks Recipe . <PIC> Recipe #5 - Vegetable Puff Sticks recipe Ingredients: ( For  #5 - Vegetable Puff sticks)  2 Cups - mixed Vegetable pieces ( carrot, beans, peas, corn, cauliflower ) 2 tsp - Oil 1/4 tsp - pepper, 1/4 tsp - turmeric powder ( optional ) 1/4 tsp - salt  Puff pastry sheets - cut into 6x3 rectangles or ( as u wish :)..Method: Step 1) Get ready with all the ingredients:  Step 2) Heat a fry pan and pour 2 tsp oil..  Step 3) Add the vegetables and cook until soft.( takes 4 -  5 minutes on medium-heat )..  Step 4) Once the vegetable turns soft, add the salt,pepper, turmeric powder, cook for 30 seconds and turn off the heat.  Step 5) Preheat the oven to 200 C / 400 F ..  Step 6) Cut the puff pastry sheets into 6x3 rectangles ( to make sticks shape ) or as u wish :)  Step 7) Take a sheet, place some vegetable mix along the centre ( like a line ), fold the edges and seal with a fork..  Step 8) Bake at 200C / 400F until golden brown on top .. ( takes 10 - 15 minutes )..   To Serve your toddler: Cut the puff sticks into 2 small sticks and serve .. Step 6: Snack #6 - Potato Spinach Patty Recipe. <PIC> Recipe #6 - Potato Spinach Patty recipeIngredients:  ( For #6 - Potato Spinach Patty )2 Tbsp - spring onion / green onion ( chopped ) 1/2 cup - ricotta cheese ( or crumbed paneer ) 2 - Potato ( boiled ) 2 Cups - spinach ( chopped )1/2 tsp - salt 1/2 tsp - pepper 1/3 tsp - turmeric powder ( optional ) oil - as needed ( to bake or shallow fry )Method:Step 1) Get ready with all the ingredients:  Step 2) Heat a fry pan and pour 2 tsp oil..  Step 3) Add the chopped spring onion and cook for 2 minutes on medium-heat ..Step 4) Add the spinach, cook until it turns soft and turn off the heat ..  Step 5)  Preheat the oven to 200 C / 400 F ..  Step 6) Mash the boiled potatoes ..  Step 7) Add the salt, pepper, turmeric powder, cooked spinach, ricotta or paneer and mix well..  Step 8) Grease your palms, take a small amount of mixture and shape them into patties ( cutlet )..  note: this can get sticky at times.. add a tbsp of rice flour or cornstarch to stop stickiness..  Step 9) Arrange the patties on a baking tray, drizzle some oil, Bake at 200C/400F until golden brown..( takes 15 - 20 minutes )   To shallow fry these patties:Heat a pan and pour little oil..Place 3 - 4 patties and shallow-fry until the bottom-side turns golden brown .. ( takes 4 - 5 minues on medium-heat )Once the bottom turns brown, flip and cook the other side until golden brown .. ( takes 4 - 5 minutes )..When ready, take them onto a kitchen tissue ..To make a filling snack for your toddler: Place 1 patty on a small bun, pour some tomato sauce/ketchup and serve.. Step 7: Snack #7 - Strawberry Cream Shells Recipe. <PIC> Recipe #7 - Strawberry Cream Shells recipeIngredients: ( For #7 - Strawberry Cream Shells )6 Strawberries - sliced into 2 ( total 12 pieces ) 250 gms - cream cheese ( softened ) 2 Tbsp - sugar 1/2 tsp - vanilla extract ( or 1/4 tsp vanilla bean paste ) Puff pastry sheets - cut into 3x3 squares ( 12 sheets )Method: Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, vanilla, sugar and stir well ..  Step 4) Cut the puff pastry sheets into 3x3 squares  Step 5) Pleat the centre of 4 sides to form a shell shape and arrange inside the greased muffin-holes..  Step 6) Place a tbsp of cheese filling in the centre ..  Step 7) Place a piece of strawberry on top..  Step 8) Bake at 200 C / 400 F for 10 -12 minutes .. ( or until the 4 edges turn light brown )..   To Serve your toddler: Cut into 2 and let the cheese cool down before serving .. Step 8: Snack #8 - Spinach & Cheese Bread Pockets . <PIC> Recipe #8 - Spinach & Cheese Bread Pockets Ingredients: ( for #8 - Spinach & Cheese bread pockets ) 10 - 12 White bread slices ( edges trimmed ) 1/2 cup - ricotta cheese ( or crumbed paneer ) 1/2 cup - mozzarella cheese 1 onion - chopped 1/2 tsp - salt 2 cups - spinach ( chopped ) 2 tsp -oil 1/4 cup - melted butter 1/2 cup - water ( to brush the bread )Method: Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..  Step 3) Heat a fry pan and pour 2 tsp oil..  Step 4) Add the chopped onion and cook until light brown..Step 5) Add the chopped spinach, cook until soft and turn off the heat..  Step 6) Into the bowl, add the mozzarella cheese, ricotta, spinach and mix well..  Step 7) Take 1 trimmed bread slice, brush the sides and the centre with some water..  Step 8) Gently press the centre to make a well, spoon a tbsp of filling, seal the edges and place on a baking tray ...  Step 9) Brush the top with melted butter..  Step 10) Bake at 200C / 400F until golden orange on top.. ( takes 10 - 15 minutes )..   To Serve your toddler: Cut them into thin pieces, let the cheese-filling cool down and then serve.. Step 9: Snack #9 - Beetroot Peas Shapes Patty Recipe . <PIC> Recipe #9 - Beetroot Peas Shapes Patty recipe Ingredients: ( for #9 - Beetroot Peas Shapes Patty )  1 - medium Beetroot  ( grated / shredded) 1/2 cup - peas 1 sweet potato - ( boiled & peeled ) 2 tsp - oil 1/3 tsp - salt 1/2 tsp - pepperMethod: Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Mash the boiled & peeled sweet potato ..Step 4) Add the salt, pepper, grated beetroot and mix well ..  Step 5) Add the peas and press into the mixture..  Step 6) Take a small amount of mixture and shape them into patties or ( different shapes ).. ( I shaped into square, triangle, circle, star, rectangle and diamond ) ..  Step 7) Bake at 200 C / 400 F for 15 - 18 minutes or until the patties turn deep red..   To make a filling snack :  Place a patty on a mini bun.. add some sauce/ketchup.. stack another patty on top, top with a bun and snack :)..   Step 10: Snack #10 - Blueberry Cheese Puff Recipe . <PIC> Recipe #10 - Blueberry Cheese Puff recipe Ingredients: ( for #10 - Blueberry cheese puffs )3/4 Cup - blueberries250 gms - cream cheese ( softened ) 1 egg 1/2 tsp -vanilla extract ( or 1/4 tsp vanilla paste )2 Tbsp - sugar Puff pastry sheets - cut into 4x4 squares ..Method:  Step 1) Get ready with all the ingredients.  Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, egg, vanilla, sugar and stir well ..  Step 4) Cut the puff pastry sheets into ( 5x5 squares for big puffs or 3x3 squares for small puffs )  Step 5) Spoon a tbsp of cheese mixture into the centre of pastry sheets, place some blueberries, seal the edges well and place on a baking tray...  Step 6) Bake at 200 C / 400 F until the top turns golden orange ..( takes 12 -14 minutes )..   To Serve your toddler: Cut into small pieces, let the cheese filling cool down and then serve ..  These snacks are so easy to make and super delicious ! Hope you will try these snacks and like them too ! .. Your feedbacks are always welcome ! :D ..


Introduction: Cilantro Chili Lime Brown Rice With Corn. <PIC> We love Mexican style dishes and have tinkered around with various rice recipes to go along with burritos and tacos and the like, before finally hitting on this quick, clean, and simple version that we absolutely love, and think others will enjoy, too! This is a great summer rice dish, and an easy camping meal or side dish, with canned corn.  Step 1: Ingredients. <PIC> 2 1/2 cups brown rice, cooked according to directions 3 -4 tablespoons lime juice (start with 3)2 tablespoons cilantro1 tablespoon chili powder1/2 cup frozen cornsalt and pepper to tasteOptional: top with diced tomatoes or tomato salsa Step 2: Add Lime Juice. <PIC> Add 3 tablespoons lime juice, or the juice of two limes, to your cooked rice, and mix thoroughly.   (For those of you who love your lime, throw in a 4th tablespoon - our gang maxes out at 3) Step 3: Add Corn. <PIC> We like adding frozen corn - 1/2 to 3/4 cup - mixing and then putting the whole thing back on the stove, covered, to sort of steam the frozen corn for a few minutes. Step 4: Add Seasonings. <PIC> Add your chili powder, cilantro and a little salt and pepper to taste. Step 5: Serve Alone or Topped With Tomatoes or Salsa. <PIC> I love it topped with fresh tomato salsa, but it's also fine as is. You can also throw in a dash of hot sauce.Serve as a side to tacos,burritos, enchiladas or taquitos.


Introduction: Issy's Ice Tea. <PIC>  Step 1: Water. <PIC> Take some water and fill a 1.25 L bottle Step 2: Sugar. <PIC> Add 3 tea spoons of sugar or sweetener  Step 3: Tea Bags. <PIC> Add two tea bags of any kind Step 4: Shake. <PIC> Then put them all together shake and leave tea  bags for 5 mins Step 5: Finished . Put in a cold place for 15 mins and yum