Introduction: Pirate Ship Cake. <PIC> We are amateur bakers who decided to take a leap into cake sculpting and decorating.  This was our first time using fondant and modeling chocolate, which we made ourselves.  If nothing else, it tastes fantastic. Step 1: Ingredients. 3 boxes of cake mix(or tripled recipe of cake)--try to use a pound cake or other dense cake, as it will be more stable
frosting(lots of it)
Modeling chocolate(there are tons of recipes online-it consists of chocolate(melted) and corn syrup stirred together until it forms a paste)
Fondant(we used the marshmallow fondant recipe--a bag of marshmallows + 3 tbs water + powdered sugar(enough to make it form into a ball), then kneaded until smooth and shiny and not sticky)
pretzels(for railings and supports)
food coloring(mostly brown and black)
paint brushes
patience and dedication Step 2: Bake the Cakes. <PIC> We baked a tripled recipe of cake from a box(for time purposes), and divided it between a 9x13 and half sheet cake(1.5 boxes in each pan).
Let the cakes cool completely before handling.   Step 3: Stack the Cakes. <PIC> Level the 9 X13 cake so that the top is flat.  Do not cut this cake in half!
Fill the top with icing(something thick so that it doesn't fall or slip).
Cut the half sheet cake in half(so a quarter sheet) lengthwise.
Take one half of the half sheet cake and stack it on top of the iced 9 X 13 cake. Step 4: Determine the Basic Shape of Your Cake. <PIC> Sketch out a basic shape for the ship.  Ours had two upper levels on the back that were offset by about an inch off the back of the cake.  We also had a smaller level in the front of the ship.
Once you have the basic shape of the base layer, carefully carve the stacked cakes into that shape.  Hold off on the upper levels(that's in the next step.) Step 5: Add the Bow and Stern of the Ship. <PIC> Using the leftover cake in the half sheet pan,  cut out the shapes that you want for the bow and stern of your ship.  We used two strips(about 2.5 inches wide and the width of the stern long) to make the upper levels of the stern and a square that we carved to match the bow for the upper levels of the bow.
Before stacking these pieces, frost the top of the base layers or else your cake will fall.  Be sure to frost each layer before stacking another on top of it.   Step 6: Add Supports If Needed. <PIC> We used pretzel sticks as supports so that the entire cake was edible.  We put about 5 or 6 per level in the stern and 3 or 4 in the bow.
Push the supports into the cake, but make sure to push them straight down so you don't break the cake.   Step 7: Frost the Sucker. <PIC> This step will require a significant amount of icing, but it's the easiest part of the decorating process.  Make sure you fill in any gaps or holes that may have inadvertently appeared with frosting ;)
The frosting will help the fondant stick to the cake. Step 8: Roll Out Your Fondant and Cut Into Strips. <PIC> We used a combination of marshmallow fondant recipes we found online(very easy to find) to cover our cake.
Roll out the fondant, reserving about 1/4 of the batch for the sails.  Roll the fondant to about 1/8 inch.
Cut fondant into about 1 inch strips, trimming uneven edges as you go(make sure your lines are fairly straight so that the fondant winds up looking like wood planks).   Step 9: Put Fondant on Cake. <PIC> Once you have your strips, begin placing fondant strips on cake horizontally, beginning at the bottom of the cake.
If your fondant isn't sticking, add another thin layer of icing to help it stick.  Lay the strips on the cake from bottom to top, trimming at corners and places the fondant goes over edges.  Cover the entire cake in these fondant strips.   Step 10: Paint the Cake. <PIC> Put some food coloring into a small bowl (if using thicker dye on a plate).  It helps to have a cup of water handy for mixing and rinsing brushes.
We used a fan brush to paint the brown onto the cake in a horizontal direction, which gave us a nice wood look.  Paint one to two layers of color onto your fondant(depending on the thickness of the dye) until the whole cake is covered in brown. Step 11: Make the Railings for the Sides of the Ship. <PIC> Using the pretzel sticks, make the railing on the sides of the ship.  Push pretzels about halfway into the cake(half is sticking out) along the sides of the cake.  To make the top of the railing, push pretzel sticks into the higher levels horizontally so that it sits on top of the vertical pretzels (see pictures).   Step 12: Modeling Chocolate!. <PIC> If you are making modeling chocolate(bless your soul), find a recipe that shows you a picture of what the chocolate is supposed to look like when you are done.  We used white chocolate modeling chocolate for all of our figures.
Dying modeling chocolate(which we used for the mast and other pointy wooden parts) is very easy, but very messy.  Simply add some dye to the middle of a kneaded chunk of modeling chocolate and knead until color is distributed.
When working with modeling chocolate, make sure either your hands are always cold or you are working in a cool environment.
When finished making figures, paint to your liking using food coloring/dye.
We make a Captain Jack Sparrow character, an Elizabeth Swann character, a monkey, the masts(minus the sails), and the ship's wheel out of modeling chocolate.  I would not recommend using it for the mast because it is very large and very unstable when it get warm.  I would probably use either a wooden dowel or a large pretzel rod the next time for the mast.  The characters were relatively easy, consisting of mostly circles for heads, triangles and rectangles for bodies, and cylindrical shapes for limbs.  We attached them using toothpicks, just barely pushing each piece together.   Step 13: Roll Out the Sails. <PIC> Using the reserved fondant, cut 4 pieces.  2 should be larger than the other 2(top sails and bottom sails).
Once cut, roll out each piece of fondant so that it is as thin as you can get it without tearing.
Cut each piece into rectangles(again 2 large, 2 medium sized).
We painted our sails black; you do not have to paint them if you do not want to. Step 14: Make the Mast. <PIC> We rolled out modeling chocolate(after dying it brown), and made a long log with four logs placed across the large log to hold the sails.
Place the fondant sails carefully onto the mast frame and push slightly to make stick.
Freeze immediately if using modeling chocolate or it will be too soft and sticky.   Step 15: All Aboard!. <PIC> Assemble the cake.
Add the mast to the cake(we put it on the second layer towards the stern), and add the figures around it.
Unfortunately, it was a very hot day out and the house was incredibly warm, so our cake started to sag a little by the time we got the pictures finished.  In theory, it should have been a very cool cake had it been somewhat cooler out.  But it was still awesome.  The last picture is of the destroyed cake after our roommates got to it.  Yummy yummy.
Hope you enjoyed this instructable and let us know how your cake turns out!


Introduction: Burger Smoothie. <PIC> This is how to make a manly burger smoothie.-first. Gather up all condiments that you put on a burger. For mine I'll be using ketchup, lettuce, pickles, and onion. -second. Put all hard foods in bags and freeze them. Not the ketchup or mustard if you use them. -third. Soak bun just a little bit with water and put in the freezer. While the condiments are cooking cool the burger. You can add cheese or not. I used American white cheddar cheese.Blend them together anyway you want. ADD BUTTER!


Introduction: Egg in a Cup. <PIC> Warm breakfast is good for the tummy :) Step 1: Ingredients and Method. <PIC> Two slices of white breadTons of store bought grated cheeseAn eggCut round a bread either with cookie cutter or a glass with wide rim and place on the bottom of a ramekin or a bowl or a large cupcake mold as shownTake the other bread and push it to the ramekin, shaping into a wall (almost like the shape of a cupcake wrapperPlace grated cheese generously then top with egg then top with tons of cheese againBake at preheated 350 F for 12 minutes for somewhat runny egg or 15 minutes for firmer eggServe immediately and enjoy :)


Introduction: 20 Minute Chicken Alfredo Roma Tomato Spinach Pizza. <PIC> A quick and easy Delicious pizza using leftover chicken and ripe Roma tomatoes from the fridge. You can make the dough from scratch or for a quick 20-minute meal use those Momma Mary's pizza rounds that have three in the package. Personally I love the homemade yeast dough the best but when you in a pinch and need something quick for dinner this pizza delivers. I'll also list my no fail pizza yeast crust as an alternative Step 1: Ingedients Needed. <PIC> Momma Mary's Pizza RoundsRagu Alfredo Sauce 16oz Jar will make three pizzasMozzarella Shredded CheeseLeftover Chicken (shredded) about 1 cupRoma Tomatoes (Sliced)Spinach tore into pieces Step 2: Assembly. On a stone pizza round or similar pan place 1 Momma Mary's Pizza RoundSpread about 6 tbsp. Ragu Alfredo Sauce in center of pizza round and work outward with a spoon or spatulaTake 1 to 1 1/2 cups mozzarella and place in the center and work toward the outside edge evenly acrossTake 1 1/2 cups shredded chicken and layer across the mozzarellaPlace Roma Tomato slices  and Spinach on topSprinkle the top with shredded mozzarella. Step 3: Bake. <PIC> Preheat oven to 400 degreesbake for 15-18 minutes until cheese is melted and bubbly Step 4: Yeast Pizza Crust. 1 1/2 cups warm water1 tbsp. active dry yeast1 tbsp. sugar1tsp salt4-5 cups flour1/2 cup oilin a mixing bowl combine the yeast, water, oil and sugar let sit 15 minutesadd saltadd flour 1 cup at a time mixing in the flour until it pulls away from the center of the bowllet mix nine minuteslet rise for 15 minutes and roll for pizzabake this crust at 425 degrees for 15-20 minutes until golden brown


Introduction: How to Make a Cow Pie. <PIC>
          Also known as cow dung, or feces, Cow Pies are the multi functional waste products produced by cows. Some of their many uses include:Flying saucerCooking fuel (for cookies!)ManureDisgusting your friends and familyIn my entry to the pie contest, I'm going to teach you how to bake your very own Cow Pies!Photo from marilynjane Step 1: Ingredients. <PIC>
          You need:One cow (I do not recommend bulls)GrassWaterPhoto from foxpar4Photo from Robert Brook Step 2: Mix Ingredients. <PIC> Insert the grass and water into cow.Photo from kevinzim Step 3: Bake. <PIC> Wait a day or two, while the cow bakes the grass and water in it's oven. Some cows like to be sung to. While they do like Old McDonald Had a Farm, I think that they much prefer Vanilla Ice songs. Photo from dipfan Step 4: Allow It to Cool. <PIC> Once the cow take the pie out of the oven, it will probably be hot and wet. Allow it to cool off and harden before using it. Voila' you've got your very own cow pie! Because cows don't like to be thrown away, you've got to either start a pie factory, or sell her.Photo from bdjsb7Photo from holisticmonkey


Introduction: Make and Decorate a Wedding Cake (with Marzipan Topper). <PIC> I have made my fair share of cakes over the years, but I had never before attempted a wedding cake -- so when an old friend told me she was "eloping" to New York to get married, I begged her to let me bake. Avoiding a huge lavish party in favor of a low key, intimate civil ceremony is all very nice, but in my opinion the ritual is not truly legally binding unless it involves an airy concoction of flour, butter, eggs and lots of sugar.With my friend's permission to bake a cake as kitchy as I pleased, I had a blast! Step 1: Marzipan Topper. <PIC> Make the topper and bake the cake the day before they are to be consumed.Model the naked bodies out of marzipan (a delicious edible modeling dough). Since I was pressed for time I bought mine ready-made, but marzipan paste is fairly easy to make with finely ground blanched almonds and powdered sugar.I have a simple modeling tool, but you could probably manage with tooth picks and small spoons. This is your time to shine and create your own sculpture, but I'll share a few tips which helped me:It is better to cut out material than to add it... in other words, your piece will be more solid if you squeeze and tug and bend and cut a single piece than if you add each bump as a separate chunk of marzipan. This is especially true for small pieces, like the nose, which will be much better if you create it by forming the holes under the eyebrows and by rounding the cheeks. Obviously there are exceptions: hair and boobs were stuck on to the scalp and torso, arms were added later after I dressed the figurines with fondant -- but whenever possible, try to chisel a piece down rather than build it up.Once the body is carved to look about right trim off some of the flesh. Otherwise the fully dressed figures will be considerably chubbier than you intended. Fondant adds a good 20 visual pounds to the bodies. I discovered this too late, but luckily my newlyweds had a great sense of humor.Don't combine the two figures even if they will eventually merge into one piece... it's easier to dress them when they're separate.Carve the body and head in two pieces, that way you minimize the risk of damaging one while working on the other... then reinforce the connection with a toothpick to make sure the head doesn't roll off. Also, inform the couple about the toothpick before allowing them to eat the topper. Step 2: Fondant Dress. <PIC> Fondant, an elastic sugary dough, is also easy to make from scratch but since this was my first time experimenting with the medium and didn't have much time, I played it safe and bought some in a tub. I used a little under 2 lbs for this whole project.Knead a small chunk of fondant to soften it up, then roll it flat between two sheets of parchment paper. You want it to be as thin as possible, but thick enough to handle without tearing; about 1/8" thick.I didn't use a pattern, just guesstimated piece sizes and shapes, lightly draped them over my figures, took the pieces off and trimmed them as needed then put them back on, this time pressing it against the marzipan where I wanted it to stick, or pulling it where I wanted it to look like flowing fabric. I then did a little additional cuts directly on the bodies, and added a few silver sprinkles as "jewels" Step 3: Finishing Touches. <PIC> Put your figures together and add body parts as needed.Paint facial features and hair with a fine paintbrush and food coloring, which you can dilute with water if desired (I wanted 2 tones of brown hair, so one head was pure brown food coloring, the other was diluted). Step 4: Bake Cake. <PIC> I used the same recipe as my Panda Cake, adapted from a 1950s edition of Betty Crocker:Prepare cake pans (one 9" pan, one 7.5" one 5.5" and one 3.5" pan) by greasing them with butter, then dusting them with flour.Devil's Food Cake2/3 cup soft butter (or use 1 stick of butter and 4 tablespoons of shortening)1 2/3 cups granulated sugar3 eggs at room temperature2/3 cup cocoa (the unsweetened dark kind, preferably not dutch processed, to get the best color)1 1/3 cups cold water2 1/4 cups sifted cake flower        or 2 cups all purpose flour1/3 teaspoon baking powder (i.e a heaping 1/4 of a teaspoon)1 1/4 teaspoon baking soda1 teaspoon salt1 teaspoon vanilla extract1. Preheat oven to 350° F2. Cream the butter, add the sugar and cream until light and fluffy. Add the eggs, one at a  time, beating after each addition until well blended. You can't over-beat it at this point, so leave the mixer on while you do steps 3 & 4.3. Blend together cocoa and water. Set aside. 4. Sift the flour with the baking powder, soda and salt. 5. Add 1/3 of the sifted dry ingredients then 1/3 of the  cocoa water to the butter mixture, stirring slowly (and briefly) after each addition. Do not over-beat. Do this two more times. Again, just mix until the ingredients are blended together, do not over-beat. Mix in the vanilla extract.6. Pour into your prepared pans, filling the pans up about 1/3 of the way.7. Bake about 25min for the smaller pans and about 30-35 minutes for the larger ones, till thin knife or toothpick comes out dry.8. Allow the cake to cool for about 10 minutes before taking it out of the pans. (avoid loud noises when it comes out of the oven or the cake might collapse -- trust me, it does happen). Step 5: Leveling the Layers. <PIC> Although the instructions are simple, this deserves its own step because it is pretty important: unless you've got a fabulous oven with super even heat, chances are when they rise, your cake layers will not be perfectly level. If you're just working with 2 layers and you don't mind the lopsided look this is fine, however a 4 layer cake will amplify all the imperfections. Buttercream can be a slippery cement (especially in hot weather), so unlike the tower of Pisa, your towering cake might come crashing down at the worst possible moment. So take the time to level it.Put the cake layer on a flat surface, use a long, sharp blade and cut off the lopsided top to make the cake as level as possible. Then I prefer to flip it over so the crumby side is facing downwards and I can frost the smoother side. Step 6: Frost the Layers With Buttercream. <PIC> Prepare yourCream cheese vanilla or chocolate buttercream frostingOne 8oz package of cream cheeseOne stick of butter (1/4 pound)One cup of powdered sugar2 teaspoons of vanilla extract (or 2 ounces of unsweetened backing chocolate, melted on a double boiler and then cooled to room temperature)Allow the butter and cream cheese to soften to room temperature, and beat them together until smooth and well-blended. SLOWLY stir in the powdered sugar, bit by bit (unless you actually WANT your kitchen and your entire person to be dusted in sweet powder). Add vanilla (or melted chocolate), and keep on beating till it's nice and fluffy. You can add more powdered sugar if you like -- I generally prefer frosting which isn't overly sweet, but some people add as much as a pound of sugar!Do not frost your cake layers until they are 100% coolFrost top first and then the sides, and make sure the layers stay nice and level. Especially if it's hot, chill in the refrigerator for al least an hour or overnight, then finish the decorating and assembly on the wedding day. Step 7: Fondant. <PIC> This was my first attempt at working with fondant.  I'd always felt intimidated by the technique, which makes everything look so smooth and perfect -- but I watched a video and now I feel a little silly for putting it off for so long. It's really not that hard!Clean your work area and all your tools (including your hands, of course).Measure your layers: mine were all about 1" deep, so I added 2" to the diameter and drew circles on some parchment paper with a compass as a guide to help be roll the fondant to the right sizeAs described in step 2, start by kneading the fondant to soften it up.Place it on a sheet of parchment paper and center the sheet which you had marked with the circles on top of your  piece of fondant, with the marks facing up. Roll it out till it's the desired size and thickness. If your chunk of fondant is too big, roll it until you get the right thickness then trim it down to your circle. If you didn't use enough fondant and you can't roll it out to the right size, add an extra piece in the center and keep rolling till it's right. Every once in a while pull off the top layer of parchment paper, reposition the fondant, then put your top sheet back on. This will prevent the fondant and paper from sticking and wrinkling. Though I didn't need to, you can also dust with powdered sugar.The lady in the Wilton test kitchen draped the fondant over her rolling pen to position it over her cake. I didn't need to do that because my layers (and the fondant) were smaller and more manageable. I just picked up the fondant with my hands, draped it over the buttercream frosted layers, smoothed the fondant over the top (again, just with my hands) and edges then trimmed the bottom. You do have to be careful because once it hits the buttercream you can only stretch it a bit -- you can't reposition it.  Step 8: Assembly. <PIC> After covering all my layers with fondant, I stacked them on top of each other, using toothpicks to hold them in place. This was a little stressful, because what with the crumbs, and buttercream and toothpicks, the layers HAVE to be perfectly centered on the first attempt. You can't reposition them. I started with the top (smallest) layer. That one was a piece of cake.Then I lifted the two top layers and dropped them on the third. I was sweating a little, but all went well.The last layer nearly gave me a heart attack, because I was lifting up most of my cake -- but WAIT!As I'm writing this, I realized that I did it all wrong. I should have started from the bottom up. Please learn from my near-mistake. Although I did successfully stack my cake layers, this was just a matter of dumb luck. It could have been a disaster. It was easier at first to start stacking from the top, but it is MUCH wiser to begin from the bottom.In fact, if you stack the layers from the bottom up, it might be a good idea to skip the toothpicks and replace them, after all but the top layer is in place, with a couple kebab sticks instead, going all the way through the cake. Trim the sticks so about 1/2" sticks out of the top you can then hide them with the top layer.Place your happy couple (with a few toothpicks up their rear end) on the cake last. Step 9: Conclusion. <PIC> My original intention had been to add buttercream piping along the seams, or maybe cut a fondant ribbon or add other decorations, but with temperatures rising to the high 80s, the buttercream underneath was softening. The less I touched the cake, the better. You can't really refrigerate fondant because that makes it harden, which makes it difficult to cut and less pleasant to eat. Also, I ran out of time. Don't forget, when you're baking for any event, that you need to safely transport your creation. Luckily in this case I baked so close to the venue that I just had to carry the plate upstairs, but if you can't do that, plan your transportation strategy ahead of time.Also, very important, don't forget to remind everyone about the toothpicks!********************************************You can see more of my (paper) creations on my website, including a zero calorie slice of cake which will never go stale, though it will fold flat.


Introduction: Holy Guacamole Mash Pit. <PIC> Holy Guacamole Mash Pit.  Guacamole in So Cal is like Gumbo on the Gulf Coast. Everyone has their own recipe and each is delicious.  Considering you need very few ingredients its hard to go wrong. Step 1: Ingredients. <PIC> 3 to 4 each 1/2 inch diced large Haas Avocados1/2 each diced Red Onion1 each finely diced Jalapeno2 each tablespoons Roland Diced Pimentos3 each tablespoons chopped Fresh Cilantro1 each squeezed Lime1/4 each teaspoon McCormick Coarse Ground Black Pepper1/4 each teaspoon McCormick Oregano Leaves1/4 each teaspoon Morton Kosher Salt 3 to 4 each Avocado Pits Step 2: Instructions. <PIC> Wash your hands with medium hot and soap.  Using a large stainless steel mixing bowl add 3 to 4 each 1/2 inch diced large Haas Avocados.  Keep Avocado Pits aside for later.  Add 1/2 each diced Red Onion, 1 each finely diced Jalapeno, 2 each tablespoons Roland Diced Pimentos and 3 each tablespoons chopped Fresh Cilantro.  Squeeze in 1 each Lime and add 1/4 each teaspoon McCormick Coarse Ground Black Pepper, 1/4 each teaspoon McCormick Oregano Leaves and 1/4 each teaspoon Morton Kosher Salt.  Add 3 to 4 Avocado Pits in and mix contents until blended.  Transfer contents into serving bowl. Refrigerate for one hour to allow flavoring to blend. Step 3: Secret to Keeping Your Guacamole Fresh!  Save the Pits!. <PIC> Adding the pits in will help the Guacamole to stay fresher along with the Lime it works as a natural preservative. Step 4: DONE!. <PIC> Along with freshly made Tortilla Chips there are very few appetizers that scream So Cal like this.  This simple recipe allows for your own personal variation so feel free to add what you like.  But don't forget to enjoy this with family and friends they'll be impressed.


Introduction: Medicinal Radish Pickle. <PIC> Special Radish treat very simple to make and less than $ 2.We all know that radish have lots medicinal properties which is very beneficial for our body and is super healthy.It is extensively used in salads as we all know.It can be consumed either ways cooked or non-cooked (raw)In India during monsoon season radish is served with every meal and even I consume it every day with my food (but mine is little special which you will learn it)Please google the health benefits of Radish or just click on the link below "Benefits of Radish"Benefits of Radish Step 1: Ingredients Required. <PIC> RadishKnifeMason JarPurified WaterChili PepperSaltFruits vinegarSichuan pepper (optional)Mortar and pestle (optional)Monosodium glutamate (optional) I use mono-sodium glutamate because it give the pickle a lovely taste and is the main ingredient that gives the taste, I love it I use it :PIt is optional and is up-to you to use it in basis of your perspective to be in a safe side you can use it in a very small amount. Step 2: How to Go About It. <PIC> I am sure the picture have made you understand and I am sure by now you are done preparing it :PSlice it up, cut the radish so that it is in coin shape not thicker than the thickness of a coin.Crush it up, use heavy object to crush the Sichuan pepper use 5 to 10 of itMix it up, fill the Mason Jar with purified water to half and add salt and vinegar stir it up well, so the quantity of salt and vinegar depends on you. In this I have used one table spoon of salt and two table spoon of vinegar.Optional:- While mixing it up I put like one tea spoon of Mono-sodium glutamate this gives you the ultimate taste and essence. So it up to you to use it but I suggested you to add a little bit of it.Chili pepper, how this part it bit trick we need to use chili effectively. I like it spicy and hot so I have slit the chili pepper from in between and you can see in the image I have taken out the seed and if you want less spicy use the solid chili with cutting it but remember to throw away the Peduncle(stem).I suggest you to throw away the seeds for better understanding to know how to effectively use chili in you food click the link below.Effective use of Chili pepper Step 3: Storing and Consuming. <PIC> Now after mixing everything store the Pickle in refrigerator for 4 days till you notice discoloration of the radish.The outer skin turns to white and the water becomes light pink in the color due to discoloration of the radish skin.So now it is ready to be enjoyed with every meal the water taste awesome and the radish as well.You can always add more radish after it starts getting over once you start consuming it in the same water and keep enjoying it.I am sure the Western people will not like it so.NOTE:- before and after use you should always out the lid on and keep it chilled in the refrigerator.Enjoy the fart bomb and the season.


Introduction: 'The Soup'. <PIC> ‘The soup’ is amazing, nowadays it is the food I cook most often. I like how it tastes, I like how it is nurturing and I like how cooking it is this stupid soup-cooking-activity where my brain can relax and I get a yummy meal from it without worry.  Unlike most water-y soups, it is an actual meal. Since it is a soup with little water, most people would call that a stew, but when I hear ‘stew’ it makes me think of a slow cook dish and ‘the soup’ is far away from that. Timing-wise it is organized in a way that you chop veggies, throw them in a pot, clean the work-space, and have food, no pre-cooking and no waiting, which leads to the relaxed-ness of the undertaking.Making variations easily leads to enough variety that I cook it maybe tree times a week. I eat paleo, but you can easily adapt it for vegans or people with autoimmune protocol. And of course you can adapt it to your taste. Depending on how much carbohydrates you want to have in your food, you’ll have more or less potatoes (or sweet potatoes). Step 1: Ingredients. <PIC> frying fat, I use coconut oilonions ground meat, ca 150 grams per person (or miso for vegan version) vegetables, about 1.5 cups per person. I like carrots, celery, sweet potatoes, potatoes, leek, cabbage, beet root, and I go for the veggies of the season. root vegetables are very practical because they don’t overcook (unlike for instance bell pepper) spices, currently I like cumin, caraway and coriander seeds, but it is interesting trying new ones every now and then if you like: hot pepper or garlic salt, pepper And a large pot with lid, a chef knife and a cutting board. Step 2: Cooking. <PIC> chop onionsheat oil in pot. use enough fat that you will be deep-frying your spices add spiced that can take heat. cumin, caraway and coriander definitely can take heat, but if for instance you want to have basil in your food, that would be one of the last things to add after a few seconds of spices-frying, add the onion sort your veggies. which takes how long to cook? some veggies need to be cooked, like potatoes, with some that is much less critical, like carrots, some cook fast, like leek, and some just taste better when they have cooked thoroughly, like cabbage. when the onions are somewhat fried/deep fried, add the ground meet and let it all fry into a delicious soup-base.while it fries, chop your veggies in sizes that fit on a spoon. start with the ones that need longest to cook. amongst the vegetables I mentioned above I would do this order: cabbage, potatoes, celery, beet root, carrots, sweet potato, leek, though that is hypothetical, I don’t have dishes that have potatoes and sweet potatoes in them. If for instance I would add a bell pepper, I would do that between the sweet potato and the leek. sweet potatoes cook much faster than potatoes and they fall apart when overcooked. you’ll figure it out with your favorite vegetables. usually I have one or two bowls where I store cut veggies. when the meat is fried to your satisfaction, add water about two centimeters high and some salt (you know how much salt you like in your food, right?) in the pot if you are doing a vegan version and use miso, add that with the water and mix it so that the miso spreads well in your soup start throwing your chopped veggies into the pot, starting with what needs most cooking  keep chopping all your veggies and throwing them into the pot and make sure that there is always a bit of water in the pot. we are doing steam cooking here, steam requires water .hot pepper or garlic? you decide! I like both but only either hot pepper or garlic. what ever you choose, add it with your veggies. if I use garlic I usually add it by the end because then it tastes more garlic-y if you make your soup with tomato, add herbs de provence with the tomatoes in the end Step 3: Cleaning. When all your veggies are in the pot, mix it and turn the heat down a bit so it can settle. Clean your work-space, your knife, throw the peels into the bio bin and set the table. Step 4: Eating. Add salt and pepper to taste and enjoy!


Introduction: How to Make the Dip. <PIC> This is the best dip ever.  My family has been making it for years..What you need:Cottage cheeseTaco sauceLettuceShredded cheddar Step 1: Chop Up Some Lettuce. <PIC> Make sure it is chopped fine enough.  The smaller the pieces the better. Step 2: Spread Cottage Cheese. <PIC> Plop down some cheese on a plate and spread it into a layer.  It should be about one curd thick. Step 3: Spread Taco Sauce. <PIC> Swirl the taco sauce on the cheese.  Then spread it smooth with a spoon. Step 4: Scatter Lettuce. <PIC> Get a good even layer here.  Remember the importance of small pieces.  Make any adjustments now. Step 5: Add Cheese. <PIC> Sprinkle a very liberal amount of cheese on the lettuce.  Not much lettuce should be showing after this. Step 6: Serving. Eat with corn chips (instructable on that soon).
Though it is vegetarian, it is still damn good.
Go ahead and finish with hot sauce, onions, tomatoes, guacamole, chilies, jalapenos, etc.  Or eat it plain.
It does not keep well, and should be eaten immediately.
Sorry for the shit pictures.


Introduction: Glass Candy. <PIC> Glass Candy Ingredients 3 cups sugar1 cup water1 cup white corn syrup 1 tbsp flavoring or extract Few drops food coloring  Step 1: . <PIC> Combine sugar, water, and corn syrup in a saucepan. Stir constantly. Set candy thermometer on pan. Step 2: . <PIC> Once candy thermometer reaches 300 degrees (hard crack) add in flavoring and coloring ( two or three drops). Stir immediately and pour into metal a pan or two pans( depending on how thick you want the candy pieces to be). Do NOT use glassware. Step 3: . Let it rest, it will harden. LET COMPLETELY COOL!!! Step 4: . <PIC> Either drop pan on the floor from mid hip or push up on the bottom of pan to crack the glass into pieces. ( if dropping on floor, may want to go outside to avoid a mess).  Step 5: . <PIC> Once candy is in pieces you can dust with powdered sugar to prevent it from sticking together or just leave it plain as I did here for cake topping.


Introduction: Healthy Chicken N Oats Soup. <PIC> A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore throat and keep nasal passages moist. And a hearty chicken and barley soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs. This soup helps you recover fast from illness.It is very healthy and highly nutritious soup loaded with goodness of barley..!! Also its not just healthy but a delicious soup.. :) This recipe will serve 4 persons. Step 1: Ingredients. <PIC> Chicken legs - 2Onion - 1 (medium)Carrots - 2 (medium)Rolled oats - 1/2 cupSweet corn kernels - 1/2 cupCucumber - 1 (small) (de-seeded and cubed)Coriander - 1 tbsp Corn flour - 1/2 tbspBay leaf - 1Peppercorns - 5-7Olive oil/butter - 2 tbspsalt to tastepepper powder - 1/4 tspwater - 10 cups Step 2: Prepare the Stock. <PIC> wash chicken well.Peel,wash and cut carrots into 1 inch batons.Peel,wash and slice onions.take seven cups of water in a heavy bottom vessel, add bay leaf,peppercorns ,carrots,onions and chicken legs.boil on medium heat, removing scum from time to time.cook for around half an hour on medium heat.strain the stock and keep it aside.take the chicken and shred the meat.discard bay leaf and peppercorns.roughly mash carrots and onions.meanwhile soak the oats in 2 cups of water for 5 minutes.and dissolve the corn flour in 1 cup water. Step 3: Make the Soup. <PIC> Heat 2 tbsp of olive oil or butter in another pan on low heat.(I used olive oil to make the soup healthy)saute the sweet corn kernels for 3 mins.drain water from soaked oats.add oats to the pan and cook for 5 mins.add reserved stock and continue cooking for another half an hour.season with salt and pepper powder.add shredded chicken and mashed carrots n onions to the oats mixture and simmer for another 5 minutes.add dissolved corn flour,cook for a minute and remove from heat.add chopped coriander and stir.serve piping hot , garnished with cubes of cucumber.I hope you like this recipe..!! Stay healthy..! :)


Introduction: Orea Smoothie. <PIC> Blend ice,milk,oreo cookies, and a lil rum. Pour chocolate syrup on ur glass. Pour whipped cream and oreo again. For the finishing touch, put mint leaf on the top of your whipped cream!!n enjoy!!!! Srruuuuppp… Srruuuuppp…


Introduction: Pi's "Pi Day" Pie. <PIC> Pi, as the π symbol,in the mathematics world is the ratio of a circle's cirumference to its diameter, 3.14159...,but in my world, it's me since my initials are P. I.  I'm often called 'Pi' and sign my name to family and friends using the π sign.  Even my Instructables name starts with pi.  So, of course then, I have tons of fun celebrating March 14 (3/14) and it always includes having pie for dessert!  Here how to make my Pi Day Pie Creation - a happy, flavorful combination of 7 fruits, nuts, and spices.  When time is a factor, as it was for me today, feel free to opt for using a ready-made pie crust and this pie will be baking in just a few minutes.   Step 1: So Easy, So Quick!. <PIC> Here's my ingredients checklist and baking instructions.  Ingredients for One 10-inch Pie ShellBerries can be fresh or frozen:1 cup strawberries1/2 cup blueberries1/2 cup raspberries1/2 cup blackberries1 lemon – juice only2 medium-sized apples, cored and cut to bite-sized pieces1/2 cup cranberries1 cup walnuts3/4 cup slivered almondsDry Ingredients1-1/4 cup flour1/2 cup sugar1/3 cup brown sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon grated orange peelCombine flour, sugars and spices in a large bowl, then stir in all of the fruit, and add the juice from 1 lemon.  If using frozen berries, thaw and drain juice before adding berries to the dry ingredients.  Making a π symbol is easy to do.  Cut a thin slice of an apple with a small paring knife to get the correct shapes and gently press  the pi shape on top of the fruit/nut/spice mixture.Bake 375 degrees F. for 40-45 minutes, 5-10 minutes longer if baking in a glass dish.  I coated the edge of the pie crust with softened butter to give the crust an extra flaky texture, but this is optional.  Since the fruit often bubbles over the edge of the dish as it bakes, it's a good idea to put a baking pan under the pie to catch the sugary drips. There you have it - very little clean-up and one delicious Pi's "Pi Day" Pie!Happy 3.1415926535897........


Introduction: Tie-Dye Drizzle Cupcakes. <PIC> Hey, everybody! This instructable will show you how to make some awesome tie-dye-colored cupcakes! My sister made this recipe for these delicious looking desserts. They're fun, easy, and taste delicious! So, without further ado, let's get baking! Step 1: Ingredients. <PIC> For this recipe, you will need:
                                     1 large mixing bowl
                                     6 smaller bowls
                                     6 small spoons
                                     1 electric beater
                                     1 Betty Crocker Super Moist white cake mix
                                     3 egg whites
                                     11/4 cups of water
                                     1/3 cup of cooking oil
                                     4 bottles of food coloring gel (red, yellow, green, blue)
                                     1 package of cupcake liners
                                     1 muffin pan
                                     1 ladle

                                       Step 2: Open It Up. <PIC>
Now you have to mix up the cake batter. Start by cutting the top to open it, and then you can have at it and dump it in the bowl. Step 3: Oil and Water. <PIC> After you've poured in the dry mix, it's time to add the wet ingredients. Start by pouring in the 11/4 cup of water and the 1/3 cup of oil in the bowl. Don't mix it up yet! Step 4: Egg Whites. <PIC> After the oil and water, add the egg whites. Note that it is the WHITES. Be careful and pay attention so that you don't drop the yokes as well! Step 5: Just Beat It!. <PIC>
Now it's time to take out your electric beater. Place it in the batter and turn it on to low for 1 minute and then medium for 1-2 minutes, or you can just beat it until it looks smooth and is mixed up all the way. If you need to, stop the mixer and scrape the sides with a rubber spatula. Step 6: Sweet and Smooth. <PIC> When you are done beating, it should look like this. Step 7: Precision and Division. <PIC> Now, take your ladle and your six smaller bowls. With the ladle in hand, separate the batter equally into the small bowls. Step 8: The Color Wheel. <PIC> Now we get to the fun part...the food coloring! You need to dye one bowl red, one bowl orange, one bowl yellow, one bowl green, one bowl blue, and one bowl purple.You will have to mix some colors seeing as you only have one secondary color. I assume you all know your primary and secondary colors. Step 9: Prepare the Way. <PIC> Now would probably be a good time to preheat the oven to 350*. After you do that, you need to put the cupcake liners in the muffin tray. Step 10: Just a Drizzle. <PIC> Now that the tray's ready, you need to turn your attention back to the colorful bowls of batter. This is also where the small spoons come in. Put one of them in each bowl. Now just pick any color of batter and drizzle it in one of the cupcake liners. Keep doing the same thing, but alternating colors in the same cupcake liner until it is almost full. Step 11: Repeat. <PIC> Repeat the following step until all of the liners are filled, or until all the batter is gone. Step 12: Into the Oven They Go. <PIC> After you've filled them, stick them in the preheated oven for 15-17 minutes. You can tell if they're done with a cake tester. When you take them out, put them on a cooling rack to cool before taking them out or they will crumble to pieces! When you are done, you'll have some funky, rainbow tie-dyed cupcakes that are perfect for any occasion! Step 13: Another Alternative. <PIC> Another alternative is to take two different colors of batter and swirl them.Take the two colors and layer them on top of each other. Then, take the wrong side of a spoon and stir the two colors together. The effect is a beautiful vortex swirl that looks awesome!


Introduction: Sicilian Pizza (developed Using the Scientific Method). <PIC> I developed the recipe and method over time (a year) using a notebook to keep track of steps and ingredients, modifying it based upon results and polling. I have made pizza almost every Saturday night for many years, for my family and about 50%+ of the time we have guests. Making homemade pizza allows you to spend time with your family / company and not spend all your time in the kitchen, cleanup is a breeze. I do it to give my wife a night off from cooking (she is a top notch baker and cook).
I now have it down to a science. This Instructable should take most of the experimentation out of it, except for minor tweaks for your stove and pans. Once you have it down it is easy, while you cannot please everyone; nearly everyone likes pizza, let alone good pizza.
Equipment:
2 10x15 (a little bigger or smaller your choice)  Heavy guage steel baking pans with ¾ inch rim. Mine are jelly roll pans
2  Extendable Wire racks capable of supporting the above pans
Heating Pad
Roasting pan (without rack used only to support heating pad due to height of my baking racks)
Beach Towel
Cutting board
Pizza Cutter
Oven
Pizza Sauce Ingredients:
1 tsp Kosher Salt
(1 teaspoon table salt = 1 1/2 teaspoon kosher salt  I prefer kosher)
1/4 tsp Black Pepper
¼ tsp Oregano
1/8 tsp Marjoram
1  tsp Parmesan Cheese (for fresh grated ½ tsp more)
1 tsp Garlic Powder
1 28oz can ground peeled tomatoes (high grade not too sweet, I use Pastine, do not use puree or whole)
2 1lb packages of pizza dough a little extra is fine (bakery fresh for best results)
8oz Shredded Mozzarella Cheese
Olive Oil
Prep Time:
3-4 hours (don’t be afraid) it only requires 1/2 hour of interaction, the rest is rise time, drink wine and  look busy.
Heat: 375deg F
Cook Time:  45 - 55 min.Serves 6
 If you expect 3 pieces each you can serve 8 but don’t count on it. Serve a soup, salad or appetizers and you can serve 8 but the pizza will go. Step 1: Background, Dough Selection and Baking Pan Selection. <PIC>  Having worked in pizza parlor (cook and  prep cook) as a kid, I have first hand knowledge how to make pizza. The problem was how to make it without making 50 gallons of sauce, 50 lbs of dough and $5000 pizza/bread oven. Minor mistakes when making large quantities don’t show, mess up with two pounds of dough and everyone knows. Hence I urge you all to acquaint yourselves with the local Italian bakery or at least the fresh Italian bread dough from your market, dough is the hardest to make in small batches, unless you have the skills or a machine, go to the bakery or market.
Every recipe I have ever read or used has been incomplete, process steps are always left out and equipment is never mentioned. I approached the search for homemade pizza like a science experiment and have refined the ingredients and each step in the process. This may be tuned to my oven and baking material, yours may vary slightly (especially cooking times check the progress if you must but remember it will add baking time). It is presented here in voluminous detail so that there is no guesswork. Modify it as you wish for your oven / pans.Baking Pan Selection:
2 Heavy (may even be commercial) gauge steel jelly roll pans (10in x 15in) mine are stamped Brick Oven, Chicago IL. I got them about 25 years ago.  You can use cookie sheets with a ¾ inch edge, but they must be heavy gauge steel black is better; this is what makes it crispy on the bottom. Do not use non stick coated pans!  Do not go cheap here most sheets are crap now days. Step 2: Dough Preparation:. <PIC> I buy mine, as stated making 2lbs leaves too much room for error, find a bakery you like and use their dough or if you have a bread maker use that. It is very important to let the dough rest before trying to fit it into the pan. Leave on a counter at room temperature in the plastic bag it comes in for about an hour before starting.
Distribute about 2+ tsp (depends on the pan) of the Olive Oil  in each of two baking pans using your hands make sure the entire surface is well covered (but not pool up, if it does use a paper towel to wick it away). With the olive oil still on your hands take one of the dough balls and stretch it into a rectangle of even thickness, don’t worry about the size. Place it in the pan, using your palms and fingers stretch the dough into a rectangle, then flip it over and do it again.  The best motion I have found is to press down and then out. If the dough retracts (and it will) by pulling in, it is time to let it rest. Too much handling will cause it to be elastic it will never stretch out to the edges. Before resting for the first time place plastic wrap over each pizza taking care to have it extend over the edge (if you let air in it will start to dry out and that area will be have a very thick crust yuk). Step 3: A Proper Resting Place:. <PIC> To rest  as stated in the last step place plastic wrap over the dough covering the pan, place the pans on an elevated wire rack. Under the rack slightly elevated place a heating pad set on Low to  Medium (depending on the pad). Now take a beach towel and cover the entire apparatus. Let it rest and rise again for about 1 hour (or until it has risen). We did this in the pizza shop and it makes a difference you cannot rush this step. (see the pictures for the complete setup). Step 4: Rise Lazarus Rise (twice). <PIC> Having waited at least 1 hour before you went on as stated in the last step.
Once it rises you can push the dough to the side to make it reach the edge, leave the plastic cover on. The technique here is to try to evenly push the dough using the side of your hand not palms, starting at the thick sections and moving outward.  Try not to take all the air out of it.Make like Lazarus and let it rise again (wait another hour or until it rises to the thickness you want)
Rest it again for a minimum of 1 hour (again until it rises). This whole sub-process is experimental; it depends on the dough, relative temperature, heating pad and patience. The pad should be warm not hot or it will kill the yeast. The extent of the rise is up to you, less time thinner pizza, if you let it rise it will also spread to the sides more. Don’t worry if it does not reach the edges the product will not suffer. Step 5: Make the Pizza Already. <PIC> Set the oven to bake to 375 place oven racks 1/3 from the top and ½ the way up from the bottom, and start the sauce.
(see picture)Sauce:
In a saucepan, combine all the ingredients simmer over medium low heat until well integrated, hot not boiling, just starting to bubble. Stir every once in a while. Heating the sauce will reduce the possibility of the dough getting soggy helps distribute the spices. This should take only 10 min, the time it takes the oven to preheat.Pizza Prep:
Once the sauce is hot and the dough has been stretched, remove the plastic (like I had to say that), take a fork and stab the dough (through to the dough to the baking sheet, hence the reason we do not use non stick pans) all over the surface about every 2 – 3 inches about 20 times per pizza should be OK. This prevents bubbles in the dough. Ladle (volume of the ladle is your call, do not scrape the pan out yet) even amounts of sauce on each pizza using the bottom of the ladle to push sauce around making a nice even coat. Get as close to the edge as possible with out going over, use the small amount of sauce to fill in bare spots. Slap the bottom of each pan with the palm of your hand this will help distribute the sauce more even you can tilt it to try to get some of it to move to bare spots. (sorry no pictures of process my family thought I was nuts for trying to document this, my wife wanted to keep the recipe a secret).
 Important: Do not place toppings on at this time! This is what causes greasy pizza, the fat comes out of the cheese and the pepperoni; you want melted cheese not molten fat lava. Step 6: Baking:. <PIC>      This entire process depends on your oven. As stated above, place them in a preheated oven at 375F, for 18 min (check for browning after 15 min to see how your oven works after you figure out your oven this is unnecessary, establish a swapping time and stick to it). Note: there must be ample room around the pans to allow airflow or the bottom one will burn and the top won’t cook.
After 18 min swap the positions of the pizzas (top to bottom, bottom to top) bake for an additional 18 min. Take this time to prepare toppings (I like fresh baby portabella mushroom, peperoncini peppers, pepperoni and cheese).
After 18 min take both pizzas out of the oven and place them on the stove (remember who was on top, it matters) the bottom should be starting to brown.
About apply toppings;  remember the cheese is always last, this keeps the pepperoni from cupping and rendering fat. So it’s pepperoni / meat, fungi, vegetables then cheese.
I find that 8oz of cheese is enough to do both pizzas. Place the garnished pizzas back in the oven for 8-10 min remember to remember to swap positions. After the 8 min check the pizzas (use the oven window if you can) one may the done before the other (toppings melted not burnt), if it is not brown enough for your taste leave in for up to 3 more min. Even if it is a little pale it should still be crispy. Don’t let the topping burn.
Note if you like your pizza well down add time equally between two bake cycles before you apply the topping. As I stated, over cooking the pizza with the toppings will cause the fat in the cheese to come out and make it very greasy. Step 7: Slicing. <PIC> One would think this would obvious but I take it to the extreme again.
After you take the pizzas out of the oven, use a plastic spatula (like you use to flip pancakes) around the edges if necessary and use it to help slide them onto a cutting board one at a time. It should slide out given a liberal use of olive oil.  Use a pizza cutter to slice each pizza into 12 pieces (3 columns x 4 rows). Take a paper towel and run it around the empty pan to get any extra oil. Then lift the cutting board (mine is light about 3/8 inch thick and about 12in x 20 in) slide the pieces back into their pans to serve. This is done using a single sliding motion where you use hold it over the pan at an angle and slide the cutting board from the rear of the pan to the front (with the cutting board at about a 20-degree angle) simultaneously using the spatula or hand to push the pizza back into the baking pan.
Use the spatula to cut the cheese  between the slices seperate (so no one gets shorted on toppings), serve.
If all is done right the pieces should be about ½ to ¾ inches thick, crispy on the bottom and it won’t go limp when you pick it up.In conclusion (finally, what a wind bag):Who else but an engineer would have gone this far.


Introduction: Freezing Singles. <PIC> Now this is a hack a day for single people, I am sure you can go into the local grocery store and get a single cut of meat for about the price of a car. The problem family packs are cheaper per cut, but what do you do? Cook all four pieces of meat, and hope you eat them before they go bad. Or freeze them hoping they don’t get freezer burn before you can separate them without using an 18 pound sledgehammer.This works if you are married with children or single and buy a 4 pack of chops or you buy a 10 pound ribeye roast and cut it into stakes, instead of paying $10 a pound you can end up paying as little as $3 a pound for prime cuts. Step 1: Be Green. <PIC> I’m big on reduce reuse and recycle so I am sure if you are single you recognize this, a potato chip bag. You can use simple wax paper or the bags in your cereal boxes but I find chip bags work best at not sticking to the meat.Start by opening the bag so it can be flatten, washed, and let dry. Step 2: Wrapping Time. <PIC> Although you are wrapping the meat in an air resistant wrapper after freezing you will be removing the meat one cut at a time. Something like freezer safe Tupperware or a Ziploc bag will work as long as it is a re-sealable container. The container keeps the wrapping together as well.Place the first cut of meat on the end of the flattened chip bag and role the bag 1 turn until you cannot see the meat.Repeat this process for the rest of the cuts of meat. Step 3: Freeze. <PIC> Once you have rolled up the meat in the wrapping press out as much air as you can and fold the ends under the meat placing it in your freezer safe container and freeze.The reason you fold the ends under the meat, is the weight of the meat holds the ends of the wrapping closed in the container. Step 4: Time to Cook. <PIC> Whether it is a day or a month later you take the container out of the freezer and unwrap the cuts of meat one at a time looking as if you just bought it.


Introduction: Easy Homemade Smores Cookies.. <PIC> love s.mores but you just don't have the time to make them? well, i have just the thing! these are super easy s,mores cookies that are soo good you will not even know that they are cookies. i created  them on one rainy day , i was bored and i got out a few things from my pantry  and did some experimenting. all you need is three very simple ingredients: graham crackers, marshmallow cream and chocolate chips. also one Ziploc,two spoons,cookie sheet and buttered wax paper( or tin foil). step 1. open up a bag of graham crackers and put about half in the Ziploc, them smash then until they are like breadcrumbs. step 2.put the buttered wax paper on the cookie sheet. step 3. now take the marshmallow cream one spoonful at a time and drop them in the graham crackers and shake the bag until the marshmallow cream forms a ball covered in the graham crackers then put them on the cookie sheet and put one chocolate chip in each ball. repeat this several times until you have your desired amount. step 4.now put them in the oven on broil for about two minutes or until they are lightly browned ( i like mine dark). step 5. when they are done take the wax paper and put it on a tray then put then in the freezer for about a half hour.             (if you do not put them in the freezer they will become a sticky mess) step 6.carefully take them of the wax paper and put them on the tray and enjoy!!!!! if you have any questions please ask in the comments.


Introduction: Super Yummy Homemade Pineapple, Ham, Scmorza Pizza!!!  . <PIC> Feeling like Pizza of Ultimate Power. Grab the flour & olive oil & let's rock! Step 1: Homemade Dough Creation. <PIC> Family RecipePizza Dough Ingredients:  3 cups flour1 cup water + 1/4 cup warm water with 1 packet of Instant Rise yeast1 teaspoon of Sea Salt1 tablespoon of Sugar1/4 cup of virgin olive oil1/4 cup of ground flax seedsome oats for kicksminced fresh basil, oregano & a few nasturtium flowers.Pizza:Red tomato sauce (amount to preferences ) a pinch of sugar in the sauceMinced GarlicMinced oreganoMinced Basil1/2 cup of cubed ham1/2 cup of cubed pineappleShredded Scmorza, Mozarella & Povolone to taste... pile it on!  :) Step 2: Prep Pizza Dough, Smooth on Sauce & Pile on the Goodness!. <PIC> Knead out the pizza dough onto a lightly oiled circular baking pan or pizza stone. Use circular motions with moderate pressure while spinning the pan to get an even layer or dough. Lightly oil pizza dough, spoon on and smooth out even layer of sauce. ( add a touch of sugar for a sweeter sauce to preference)Chop ham, pineapple, shred scmorza, mozarella & provolone. Gather fresh garlic, oregano, basil and mince. Pile on the goodness and any ingredients you like or have on hand.Spicy or mild sausage, veggies, green peppers... whatever you like for ultimate pizza enjoyment! Step 3: Bake in Oven at 400 Degrees for 14 Minutes or Until Golden & Bubbly. <PIC> Preheat the oven to 400 degrees.Throw the pizza in the oven for 14 minutes or until golden & bubbly with crisp crust. (We used to cook them in a super hot egg smoker with hickory for extra smoky flavor too)Remove from oven. Steep in the savory smells of fresh baked pizza. Let cool a bit and...Feast and Enjoy!!!


Introduction: GLUTEN-FREE MINI RICOTTA CHOCOLATE CHEESECAKES WITH WHITE CHOCOLATE GANACHE. <PIC> It took me two days to complete the four steps required to create this dessert, but I do believe that the end results were worth the effort . . . and I hope you do, too!  Step 1: PREPARE & BAKE GF GRAHAM CRACKER CRUST. <PIC> Preheat oven to 350 degrees F.YOU WILL NEED:! Box (7.5 oz) *Gluten-free Cinnamon Graham Crackers (I used Pamela's Brand) 6 ounces Unsalted Butter at room temperature 1 12-cup Muffin pan A Food Processor*You will need about 2 cups of crumbled graham crackers to proceedINSTRUCTIONS:Put the graham crackers into the food processor, breaking them up into big pieces as you do so. Pulse the broken crackers as many times as needed to crumble them into fairly big crumbles. Add the 6 TBS's of softened butter and blend (pulse) until you have a well-blended mixture of moist crumbles (blend until you can "clump" some of the mixture between your fingers). Place approximately 1 rounded TBS of the mixture into each of the muffin cups and press down firmly with your fingers. Bake the crust for about 8 minutes (or until evenly browned); remove from oven and allow to cool while you make the filling (allow to cool completely; about 1 hour).*In about 1 hour you will need a 300 degree F oven, so either shut your oven off now, or reduce the temperature to 300 degrees F and hold it there until you are ready to fill and bake the cheesecakes. Step 2: PREPARE THE CHEESECAKE FILLING. <PIC> Preheat oven to 300 F.Fill an oven-proof dish with 2 cups of water and place it on the bottom rack of the oven.  (This will help to keep the mini-cheesecakes from cracking).INGREDIENTS FOR THE CHEESECAKE FILLING:4 ounces Cream Cheese at room temperature  2/3 Cup Chocolate-flavored Sweetened Condensed Milk  1/2 Cup Whole Milk Ricotta Cheese  1/2 Cup Italian-style Marscapone Cream Cheese  2 teaspoons Pure Vanilla Extract  2 Large Eggs (I prefer organic cage-free brown eggs)  1/2 teaspoon fresh Orange ZestINSTRUCTIONS:Place the cream cheese in the bottom of a large mixing bowl and mash it down a bit with a fork.  Pour the Chocolate-flavored Condensed Milk over the cream cheese and beat until smooth.  Add the Ricotta and Marscapone cheeses and the Vanilla Extract and beat again until smooth.  Add the eggs, 1 egg at a time, beating each time until the egg is well blended into the mixture.  Add the Orange Zest, mix just until well blended, then ladle the mixture over the graham cracker crusts,filling each cup almost to the top.  Just before putting the muffin pan in the oven I got the bright idea to sprinkle some chocolate chips onto of each filled muffin cup.  Place the muffin pan on the upper oven rack and bake at 300 degrees F for 18 to 20 minutes (the cheesecakes should be slightly "jiggly" around the center, but firm around the sides when done - mine took 18 minutes).Remove muffin pan from the oven and allow to cool on a rack until cool enough to place in the refrigerator; then refrigerate for at least 6 hours before glazing with the ganache (see next step) - I covered the muffin pan and left it in the refrigerator overnight.  When the mini cheesecake muffins were first removed from the oven, they were nice and "puffy." bit after a few minutes they deflated somewhat. . .that is to be expected! Step 3: PREPARE THE GANACHE AND GLAZE THE MINI MUFFINS. <PIC> INGREDIENTS:1/2 Cup Heavy Whipping Cream  1 Cup White Chocolate Chips  1/2 Cup Whole Berry Cranberry SauceINSTRUCTIONS:Mix the Whipping Cream & Chocolate chips together in a microwaveable bowl and microwave on high for 30 seconds.  Remove from microwave and stir; if the mixture is not smooth, microwave for another 15 or 20 seconds.    Remove the chilled muffins from the refrigerator and drop a little off the whole cranberry sauce onto the top of each muffin; then cover with the White Chocolate Ganache, letting some run down the sides.NOTE:  I was experimenting here.  I dropped a little Whole Cranberry Sauce onto the top of 1/2 of the muffins, and sprinkled some more chocolate chips on the other half; then I covered them with the ganache. I felt that they looked a little dull, so I added some more cranberry sauce and chips to the tops of the muffins and I think this really enhanced their appearance. This recipe is a variation of the ganache recipe that I found online at:  http://www.acupofmascarpone.com/2012/11/chocolate-cranberry-fudge-cake-with.html Step 4: TIME FOR DESSERT . . .. <PIC> A rich finishing touch to a great Holiday Dinner!I have estimated the nutrition for this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer.  It appears that each mini cheesecake contains about 284 calories; the ganache will add approximately 146 more calories to this dessert.  Once in a while you have to throw caution to the wind and enjoy your sweets!PLEASE NOTE:  My recipe for Gluten-Free Mini Ricotta Chocolate Cheese Cakes was inspired by Marcela-Valladolid's Mexican Ricotta Cheesecake recipe that was posted on www.foodnetwork.com.


Introduction: Brew Bucket. <PIC>   I am making this instructable because I was about to buy some of these 3.5 gallon fermenting buckets online for about $15 + shipping. Good thing I didn't because I was able to go to home depot and make them for half the price.  I mainly use 6.5 gallon glass carboys because I make large 10 gallon batches of beer but sometimes making 3 gallons inside the house is nice. These are also convenient to clean when making all fruit wines that usually have large chunks.    Step 1: Food Safe Plastic. <PIC>   I know many people out there are concerned about the plastic being food safe like the ones at your local home brew shop. The plastic buckets that I purchased are the same type of plastic.  HDPE (high density polyethylene) is used in milk, juice and water containers in order to take advantage of its excellent protective barrier properties. Its chemical resistance properties also make it well suited for items such as containers for household chemicals and detergents. Most five gallon food buckets are made from HDPE. Examples: Milk bottles, shopping bags.  There had been extensive discussion on your favorite home brew forums on this very topic. I personally feel that it is safe but if you do not want to use this plastic that is completely up to you.    Step 2: List of Materials and Tools. <PIC>   To make a plastic bucket you will need:  -- a plastic bucket (I used a 3.5 gallon)  -- a plastic bucket lid (5 gallon fits on my bucket. I also purchased one with a gasket)  -- a rubber grommet (3/8 in)  -- power drill  -- drill bits    Step 3: Building. <PIC>   To build this bucket all you really have to do is drill a hole in the bucket so that it will accept the grommet. To do this first drill a small pilot hole to guide the larger drill bit. I used a 1/8 then made a larger hole with a 7/16 bit. The 7/16 bit was still slightly small so I reamed it out with a knife until I got a snug fit when the airlock was on there. Learn from my mistake and do not force the airlock into the hole if it is too small. I ripped my first grommet.    Step 4: Finished Bucket. <PIC>   This is the finished product. I decided to make two of these. It only takes a few minutes to make. I know that it is not rocket science but sometimes if this simple information is not out there, people will not even try to make it themselves.    Step 5: Brewing Something. I initially did not put this step in but if you are new to home brewing you might want a few recipes to get you started. The recipes will be very crude but they will work. If you want better instructions there are many good instructables on brewing wine or beer. You can use any yeast to brew beer but I recommend using brewers yeast. Bread yeast is easy to find but gives a distinctive bread/yeast flavor that is not pleasant when brewing. I have many recipes on brewing beer, wine and soda on my pinterest if you are interested http://www.pinterest.com/xmobisx/ For all these recipes you should sanitize all equipment that will be in contact with the ingredients. Basic Mead Recipe -- 10 pounds of honey --  2 gallons of water -- Handful of raisins -- Yeast Place 2 gallons of water into a large pot and heat until boiling. Once the water comes to a boil turn off the heat and add the honey. Mix well until all the honey is dissolved. Let this mixture cool until it is below 95 degrees Fahrenheit. Once the mixture has cooled place it into the bucket with the yeast. Place the lid on the Bucket and attack airlock. Let this sit for a month. Once the month is up you can bottle it. The longer the wine ages the better it will taste.Basic Fruit Juice Wine -- 3 gallons of fruit juice( 100% juice without preservatives) -- 4 pounds of sugar (white, brown, granulated...any) -- handful of raisins -- Yeast Place juice into bucket and add yeast. Then attach lid with airlock and let sit for at least a month. After a month it should be ready to bottle. The longer it ages in the bottles the better it will taste.


Introduction: How to Make Pumpkin Spice Cake With Layers and Frosting and Everything!. <PIC> So, you would like to make dessert for the harvest season, but pumpkin pie seems so passe.  Well, give pumpkin cake a try.  This spiced treat includes a sweet caramel and cream cheese frosting that will knock your socks off - assuming you wear them.  I have adapted the recipe from Bon Apetit (you will notice the magazine in some of the pix), mostly because I just can't do exactly as told.  Ever.  My advice for those of you inspired by this Instructable is to follow the basic instructions and not to copy my actions - unless you like to take the long way.Always make sure you have ingredients and hardware on hand BEFORE starting the project.  Just this once, I was prepared and did not have to run out midway - thanks to my previous pumpkin torte success/debacle, I had already purchased heavy whipping cream.The Hardware2 9" round cake pansbig mixing bowl - or three, if you don't want to wash between steps2 smaller bowlsA marvelous electric mixer - if not, then a sturdy spoon, lots of patience, and serious biceps.a long serrated knifea rubber spatulaa wide dull knife (aka frosting spatula)The Cake Ingredients3 cups all purpose flour2 teaspoons baking soda2 teaspoons baking powder1 15 oz. can pumpkin pie filling***1/2 cup sugar1 1/4 cup vegetable oil4 large eggsThe Frosting Ingredients1 1# box powdered sugar1/2 cup + 1Tbsp heavy whipping cream1 tsp vanilla extract1 8oz. package cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature***The original recipe called for pure pumpkin , 1 1/2 cup sugar, and a host of spices.   To save time, I hacked it and used Libby's pie filling, decreasing sugar.  It worked. Step 1: The Cake Batter. <PIC> First, we assemble the cake.  Preheat the oven to 350.  Make sure the racks are centered - too high or too low and your cake will burn, baby, burn.  Butter and flour the two cake pans, tapping out excess flour.  This will enable your cakes to pop out nicely when done.  I didn't actually have to do this because I have special nifty pans with arms that cut and relaease the bottoms.  However, in the interest of instruction, I have shown this step for those of you who probably don't have weird kitchen gadgetry.Whisk the first three ingredients in a large bowl.  Realize you want to use this bowl for the next step and transfer the flour mixture to one of the cake pans temporarily.  Alternately, start out using an extra bowl.  Sigh.  Using electric mixer (see note on previous step under "Hardware") beat pumpkin, sugar, and oil in large bowl.  I happen to have hazelnut oil, so I substituted about a 1/4 cup of it for some of the vegetable oil - should add a subtle flavor without changing the cake structure.  Feel free to experiment, just don't change the total amount of oil.  Add eggs 1 at a time, beating to incorporate between additions.  Here the recipe called for 2 tsps of orange peel.  Bleah.  I skipped that and added some lemon peel instead.  Your cat will be supervising, so make sure no fur gets in the food.  Ugh.   Add flour mixture and beat on low speed just enough to blend it.  You want a light cake and beating the devil out of it will increase gluten production making for a more, ah, tough chewy cake.  Can we say, "gross"?  Now that the batter is ready, divide it equally into the prefloured and now empty cake pans.Bake the batter until a toothpick inserted comes out clean - 35 minutes in my oven.  Cool the cakes in pans for 10 minutes or so, then flip them out (nice to have a cooling rack for this) and turn them top side up to cool completely.During the cooking time, you may realize the can of pumpkin filling you purchased was overly large.  Since you have excess, you should utilize it by attempting the pumpkin torte again.  Hey!  By the time the cakes are done, you can toss it into the oven preheated to the same cooking temperature.  What else to do on a rainy day but bake?  Certainly not going to vaccuum... Step 2: The Frosting. <PIC> Cake is good, yes, but cake with frosting is better.  So make some frosting.  Sprinkle 1/2 cup powdered sugar over the bottom of a small skillet, cooking on medium heat until sugar melts. No need to stir yet, but I'm serious about the medium heat.  Don't burn the sugar with impatience.  Once melted, you can stir as needed, watching for a color change to amber - a coupla minutes.  Now, stir in 1/2 cup cream, vanilla, and salt.  (Useful to already have this mess mixed and ready to pour).  The goo is going to bubble like a witches cauldron.  Whee!  Stir some more, dissolving any hard bits.  Stir in that last teaspoon of cream, and let cool to room temperature in a small bowl.  You have just made candy.On to the next.  Using the electric mixer, beat cream cheese and butter in a large bowl.  Gradually beat in powdered sugar.  How much?  Well....I went off the recipe because I started with a big container of powdered sugar instead of a 1# box.  Guesstimating as I mixed, I just kept adding sugar until the frosting attained a frostinglike stiffness.  Realizing I would be adding soupy caramel, I aimed for extra stiffness.  Then I began beating in the cooled caramel.  This is where you can really go to town with an electric mixer.  Whip it!Time to put completed frosting into a small bowl, cover it and chill it until spreadable.  Coupla hours.  One of the pix is finished frosting - the leftovers, that is.  It'll be used to make sandwiches out of  the cake tops that get cut off in the following step.  Waste nothing.              Step 3: Assemble the Layers. <PIC> In order for your cake to have a uniform appearance, the layers need to be even.  Cut the rounded tops off carefully using a loooong serrated knife.  Be careful. I don't think anyone has posted an Instructable for reattaching lost fingers.  Perhaps my next burning question?Place 1st  cake layer on a plate, cut side up.  Spread about a 1/4 of the frosting on the top.  Begin with a big glop in the center and gently work your way out using a frosting spatula or a very wide dull knife.  Go all the way to the edge, maybe a little over.  Trip over the dogs(large) on the way to grabbing the second cake.  Curse and grab your toes, hopping up and down.  Place the 2nd cake, cut side down, over the frosted layer.  Frost the top first, and then the sides, smoothing to your satisfaction.  I added some dried cherries and cranberries for decoration - use your imagination and be inventive with presentation.Survey the enormous mound of dirty kitchenware with trepidation, and long for a dishwasher.  Question whether the end result is worth the effortBegin washing. Step 4: Transporting and Serving. <PIC> I was sharing my cake with friends, but not entertaining at home, so that cake had to travel.  No cake should sit out in the rain, and it was pouring.  I had a large Tupperware container but no lid (Did I see it out in the garage last week?).  The cake went in the container and was given a plastic bag topper.  Voila!  Cake condom.The cake arrived at its destination, safe from the elements and clouds of pet hair in my CR-V.  The confection was sliced up and served with aplomb and gurgled murmurs of appreciation from attendant teenagers and adults.  Go bake a cake and invite some company over.


Introduction: Five Spice Honey BBQ Rib Tips. <PIC> Regardless of how any culture prepares it, I love barbecue. Who doesn't love grilled meat with a wonderful blend of spices or a sweet, tangy sauce? Recently, I felt like making some Asian-style barbecue. However, I wanted something different than the usual Filipino barbecue that I make, so I came up with something that used the many Asian ingredients in my cupboard.  These rib tips are marinated, slowly grilled, and are finally finished with a honey-hoisin glaze.  Sichuan peppercorns both in the marinade and in the glaze add a unique tingly, citrusy "kick".  These rib tips are perfect if you're looking for something new to try on the grill. You'll enjoy making them as you'll be working with ingredients that you probably don't usually use, but are easy to find. This recipe is meant to be tweaked, so have fun with creating your own versions! Step 1: Gather Ingredients. <PIC>
          You can find most of these ingredients in an Asian grocery store ( ideally one that focuses on Chinese or any type of Southeast Asian cuisine) or in the ethnic section of your local supermarket. Large, multi-ethnic supermarkets are a very good place to look. Use the above pictures to help you.Meat:   This recipe is for 2 pounds of pork. While I'm using rib tips, any other slightly fatty cut will work, such as pork shoulder, spare and baby back ribs, etc. For the marinade:   1/4  cup hoisin sauce     2 tablespoons dark soy sauce     1/3  cup rice wine (ideally Shaoxing wine, if you have it. You can use any other rice wine like I did, or use a dry sherry)     1  teaspoon Chinese five-spice powder ( you can buy this or make your own)     1  tablespoon chili bean sauce/paste     1/4  cup honey     1  teaspoon garlic powder     2  teaspoons ginger powder The glaze:   1-2 teaspoons Sichuan peppercorns, lightly ground     1  teaspoon lightly ground star anise or lightly ground aniseed     1/2 - 1 teaspoon powdered ginger     1 tablespoon hoisin sauce     2 teaspoons Sriracha sauce     1- 2 tablespoons honey  Step 2: Cut. <PIC> Cut the rib tips into pieces about 1 1/2 inches wide. Try to keep them evenly cut. Trim any excess fat if you wish. Place the pieces into a  plastic bag. if using a slab of ribs, you can just leave the slab as it is. Step 3: Marinate. <PIC> Mix together all the ingredients for the marinade. Make sure that all parts are mixed together well. Pour marinade over the meat in the bag and seal tightly, squeezing out all excess air from the bag. You can move the bag around to make sure that the marinade is evenly distributed. Allow to marinate in the fridge overnight ( or at least 8 hours) Step 4: Grill!. <PIC> When it comes time to grill the rib tips(or spare ribs, baby back ribs, etc.),take them out of the with the marinade. Discard the marinade. Place the ribs in a layer on a sheet of foil. Make it big enough so that you can fold up the sides so that drippings won't fall into the coals and cause flare ups. Get your grill up to 275º Fahrenheit. Place the whole package on the grill.  Cook them at 275º F for about 1 1/2 hours. Step 5: Make Glaze. <PIC> While the rib tips are cooking, make the glaze. Mix the crushed Sichuan peppercorn, ground star anise/aniseed, and ginger powder together in a small bowl. Then, add rice wine and mix well. cover and let sit for about 5 minutes to allow the spices to release their flavor into the wine Mix in honey, Sriracha, and hoisin sauce. Step 6: Glaze. <PIC> After the rib tips have cooked for 1 1/2 hours, take them off of the foil, and put them directly on the grate. Get the grill hotter. Brush the glaze on all over the meat. Cook until the meat caramelizes, but be careful not to burn it! Step 7: Serve. <PIC> Your rib tips are done! Enjoy steamed white rice and vegetables. You can chop up any leftovers and use them in fried rice or with stir fried noodles. Enjoy!


Introduction: How to Make a Whitefish Sandwich. <PIC> Source: http://meal5.com/simple-healthy-recipes/how-to-make-a-whitefish-sandwichCan’t go wrong here with this lightly pan-fried fish sandwich. Walleye and tilapia are great choices, and buying it as fresh as possible will make it even better. A simple egg wash helps the flour stick nicely to the fish and will give it the right amount of crispiness while keeping it out of greasy territory. You’ll know it’s done when it turns golden on the outside, and white and flaky on the inside. Serve in a hoagie bun with Tangy Tartar Sauce. It's easy to make and oh so good! Ingredients1¼ lb. fresh walleye or tilapia½ cup flour1 egg4 hamburger or hoagie buns Salt and pepper Tangy Tartar Sauce Ingredients1 Tbsp. light mayonnaise1 Tbsp. non-fat plain Greek yogurt 1 Tbsp. sweet pickle relish1 tsp. balsamic vinegar Step 1: . <PIC> Part 1: Prepare fishRinse fresh fish and pat dry with paper towel.In a small bowl, whisk 1 egg, plus 1 teaspoon water together until frothy. Step 2: . <PIC> Part 2: Prepare coating Pour egg wash into a flat dish.Put flour into a flat dish. Step 3: . <PIC> Part 3: Coat fishDip fresh fish into egg wash covering completely, then dredge through flour to coat lightly.Season with salt and pepper. Step 4: Cook Fish. <PIC> Over medium heat place fish in skillet or griddle.Cook until golden brown (3-4 minutes)Turn fish over, allowing second side to cook until fish is done(2-3 minutes or when fish turns white and flakes apart easily). It doesn't take long so keep an eye on it :)Butter both sides of bun and toast until golden brown.  Remove and set aside. Step 5: Step 5: Prepare Tartar Sauce. <PIC> Combine all ingredients and mix thoroughly.Season to taste with salt and pepper. Step 6: Step 6: Build Sandwich . <PIC> Spread tartar sauce on toasted bun and assemble sandwich. Step 7: Step 7: Finished. <PIC> Serve immediately


Introduction: Delicious Honey Peanut Snack. <PIC> One time I was in the store and I saw these little packets (really little, maybe two or three inches long) filled with different flavored "nut-butter" mixes. For example they had hazelnut chocolate, almond maple, and cashew vanilla. I had tried each of the different flavors and they were so good! The only problem was that they were so expensive!So I was messing around with different ingredients, and I discovered this amazing recipe for peanut butter honey bannana snack!  Step 1: Numnums. <PIC> What you will need is...-Creamy Peanut Butter-Honey-Bannana Step 2: Scoop It. <PIC> Scoop a generous amount of peanut butter into your bowl or cup. Step 3: Your Bananas, Honey!. <PIC> Mix in a spoonful of honey and mix it up to it has a consistent texture.Now just chop up you bannana and place it on top of your yummy mix! Step 4: Enjoy. <PIC> Now just sit back and wolf down your (some-what) healthy snack!Leave suggestions, questions, or comments!Thanks for reading!~Seymour Sky Productions


Introduction: Easy Handmade Manitoba Bread. <PIC> Hi everyone, I'm Filippo from Italy!In my opinion, handmade food is usually better than supermarket one.In particular, handmade bread is completely different from the packed one that you buy from the store. And it's also pretty easy to make.When I say to my coworkers, friends or family that I make my bread at home, they are often surprised. Bread is seen as something difficult and long to bake. That's not completely true.There are a lot different baking techniques and yes, some of them require a day-long leavening.In this Ible, I'll show how to make a delicious and soft bread that requires 3 hours of leavening but an actual work time of less than 20 minutes.Also, this fresh bread has a life of 5-7 days, or even more, depending on your house humidity.What is Manitoba flour?Manitoba flour it's not the most popular one in Italy, but you can find it in almost any market. It's a high gluten flour, with a percentage of gluten higher than 14%. It's made from soft wheat of the Manitoba area (Canada). It's a strong flour, rich of insoluble proteins which contain the gas of the leavening, resulting in noticeable enlargements of the baking product. Thanks to this enlargements, the resulting product will also be softer than classic bread. For this reason, Manitoba is often used in confectionery industry. Step 1: Ingredients. <PIC> Another big pro is that bread is extremely cheap!Here's what you need:500gr of Manitoba flour   280ml of warm water   10gr of dry brewer's yeast   20gr of salt   10gr of sugar   olive oilThat's less than 2€ in ingredients.It's a handmade recipe, so no power tools involved!You'll just need a bowl and your oven.And your hands, of course! :) Step 2: Making the Dough. <PIC> Take a large bowl, actually the largest bowl you have. Having a lot of space helps avoiding the flour to go everywhere.Pour all of the flour (500gr), the salt (20gr) and the sugar (10gr) in your bowl, and mix it well with a fork.You can use any sugar you prefer, I personally like brown one.Why the sugar, you may ask? Well, the sugar acts as an assistant to the yeast, improving the leavening process. It's a widely used technique in bakery, also in non-sweet recipe like this bread.Pour the warm water (280ml) over the mixed flour and also pour dry brewer's yeast (10gr).Now it's time for brute force. Step 3: Working the Dough. <PIC> Handmade means... well, hand made :)No tools or, worse, power tools are intended here for mixing the dough.So, rub a good amount of olive oil between your hands and start mixing everything. At the beginning, you may want to be slow and careful, because the wet and dry parts are not mixed and it's easy to pour out a lot of flour.After a few minutes, the dough will be more homogeneous and sticky, and you can start to apply more strength.Continue for a few minutes more, until all the flour and water will be completely mixed. You'll end up with a compact dough that will no longer stick between your fingers.Now, you can put a small amount of flour on your cutting board and start kneading there. You'll soon notice that working the dough is a muscular job! But food is more delicious if seasoned with effort (not really, but it's a nice poetic image).I usually knead for about 5 minutes, it may sounds like a no-time, but trust me... kneading a strong flour like Manitoba for 5 minutes straight is no joke at all. You can knead for more time if you want, but more than 10 minutes is an overkill.Note: use palms instead of fingers. You'll apply more pressure and your hands won't hurt after the hard work. Step 4: Leavening. <PIC> It's time for the yeast to do its magic, with a little help from sugar.Take your dough ball and put it on a large baking tin. If you have a nonstick tin, you're ready to go. Otherwise, a quick rub of olive oil will help you to take out the bread after baking.Now a little trick: take you sharpest knife and make some parallel cuts on the top of the dough. It will help the leavening (creating more surface on the dough) and also gives the classic "bread shape". You can also use a razor blade, it's perfect for this job.Now, put the baking tin inside the oven (NOT turned on).After different tests, I've found out that 3 hours is a good rest time for the yeast to produce a satisfactory leavening.You may let it rests for more time, but 3 hours is enough.We are using the oven like a "safe place" for the dough, because it protects it from temperature changes that can be armful for the yeast.After that time, you'll have a beautiful, bread shaped and ready for baking dough! Step 5: Baking. <PIC> We are ready for the real baking.But before that, pour 2/3 small spoons of olive oil onto the dough and spread them lightly with a kitchen brush (I use a silicon one). Don't put too much pressure and don't use too much oil.Oil will help to convoy the heat more homogeneously on the surface while also soften the crust.Pre-heat the oven to 175° Celsius, and put in a very small pot with not more than a glass of water in it. This is a common trick for bread baking: water will evaporate during cooking process, creating a very humid atmosphere that will help to mantain a soft crumb and crust.I've tried with and without water, and I have to say that it really makes the difference.Note: absolutely AVOID convection bake, it will dry the bread to the core!Now, bake at 175° Celsius for 25-30 minutes, depending on how you like it. I personally prefer the bread a little "wet" on the inside, so I bake for 25 minutes. Step 6: Enjoy Your Homemade Bread!. <PIC> Aaaaand... you're done!Your delicious Manitoba bread is ready.You just have to wait 10-15 minutes to let it cool, but if you are like me then you love hot bread! It's difficult to resist.After some tests, you'll find out the perfect temperature with your oven. On mine, 175°C is just right, on my parents one I have to lower to 165°C for a flawless result.Now you are cursed: you can't eat shop bread anymore because this one tastes a lot better :)Enjoy, cheers from Italy!Filippo


Introduction: Pirate Delight Jell-O. <PIC> You’ll need:
Some Fat Free Vanilla wafers (20 cookies)
A couple 8oz single serving containers
2 cups water and a way to get it boiling (16 oz water)
2 small boxes island pineapple Jell-O (2-4oz boxes or 1-6oz box)
At the Doc Mangus compound we like things intense so when we make Pirate Delight Jell-O we use half the water called for in the box direction. In this example we will use 2 cups, (16oz), water and 2 small, (2-4oz), boxes gelatin. Step 1: . <PIC> Bring the water to a boil then add both boxes of gelatin. Stir until the gelatin is completely dissolved. Step 2: . <PIC> Carefully transfer the hot mixture to your serving containers. We have a lot of these 8 ounce jars laying about so we used them.
Add eight  to ten vanilla wafers to each serving. The wafers will float at first then sink below the surface.Tip: We like Orange, Peach, and Island Pineapple flavors the best. Island Pineapple kinda tastes like pineapple upside down cake in this recipe. Adult Pirates will be delighted to substitute 1/2 cup rum for 1/2 cup of the water.


Introduction: Easy Vegan Recipe for Paella With Aubergines. <PIC> Here’s main course combining the Mediterranean cuisine with the strong flavours of the East. As I can’t think of an exact name this meal should have, I’ll simply call it “vegan paella” for two reasons – the yellow coloured rice and the rich amount of vegetables in it.
Products(for 4):
1 small bowl of basmatti rice (~200 g)
100 g pitted black olives
two large (~700g) aubergines
4-5 average tomatoes
1 large onion
6-7 cloves of garlic
a handful of fresh parsley
4 tbsp olive oil
1/2 teaspoon turmeric
1 pinch cinnamon+1 coriander
grounded black pepper, paprika
salt (for the aubergines)
Cut the aubergines in large thin circles, salt them and put aside.
Chop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.
Cut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.
Rinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.
Pour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.
Cut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.
Cook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top.
More Easy Vegan Recipes!


Introduction: Bacon & Cheddar Biscuits (Savoury Scones). <PIC> One of my childhood favorite Summer time foods was scones. Rather similar to the american biscuit but exclusively eaten with sweet items such as jam. However I never really had much of a sweet tooth and having to smoother them in jam and cream was even less appealing. Fast forward to early adulthood and I have decided to change the humble scone to something more in line with my taste buds. This Scone has been made with excessive helpings of bacon, Mature Cheddar, bell peppers and the fiery side taste of black pepper. To Garnish these scones I have opted to use Sour Cream and Chive mixture as a nod to the clotted cream used on traditional scones.This recipe has been rather difficult and I found that the addition of so many dense ingredients has made the scone rather heavier, more difficult to cut/shape and longer to properly cook, If your not put off by this then I would absolutely recommend trying to make them they are definitely worth it as they taste brilliant, and are a wonderful alternative to the normal scones with cream and jam.  Step 1: Prep. <PIC> As always I like to have all of my prep ready chopped before I start cooking, I would recommend that you spend some time chopping up everything that needs to be chopped or prepped before hand and then keeping them in small bowls until use. It really makes everything a lot quicker and more efficient. Ingredients: 500g of  strong Flour 250ml of Full Fat Milk 100g of Salted Butter  200g of Strong Cheddar (Roughly Cubed) 5 rashers of Bacon (Finely diced) 2 bell peppers (Finely Diced) salt & pepper 1 egg for GlazingServes 11 200C Gas Mark 6 400F for 20-25 Minutes Step 2: Mixing Dry Ingredients . <PIC> It is very important to not kneed or mix the ingredients, as this will knock the little air in them out, rather you should employ a rubbing in technique, for those unfamiliar it involves rubbing the mixture in between your fingers and thumb.Picture 1. In a large bowl rub the 500g of Flour with the 100g of butter, it should form fine breadcrumbs when you have properly rubbed it all in.Picture 2. Add the Chopped bacon and use the same rubbing in method to mix it in. Picture 3. Add the 200g of Cubed Cheddar  and again rub it in with the flour and bacon.Picture 4. Again Rub in the Finely diced Bell Peppers. Picture 5. Finally add a generous sprinkle of black pepper, i would say around 1 Tsp, but there isn't really need to measure. Then a generous couple pinches of salt to taste. Step 3: Adding the Milk . <PIC> It is very important to not over work the mixture otherwise you will end up making bread instead of scones. also you should stop mixing as soon as the mixture has been brought together.Picture 1. Make a well in the centre of the mixture.Picture 2. Pour the milk in to the centre of the Well Picture 3. Moving the bowl and pushing the outside in to fill the well bring the mixture together gently. Step 4: Shaping and Glazing . <PIC> Do not use a rolling pin this will force the air out and all that time you spent rubbing in will be wasted. Also I only managed to get around 11 out of my mixture but you will likely get slightly more as I made my quite large.Picture 1. lightly flour a surface and then tip the bowl out on to the surface.Picture 2. pat the top and sides to get to your idea thickness and then cut out in to 11 pieces.Picture 3. Oil or greece a large oven tray. Picture 4. With a fork prepare the glaze by beating the egg.Picture 5. Finally glaze all of the scones before they go in the oven.  Step 5: Baking. <PIC> 200C Gas Mark 6 400F for 20-25 MinutesPicture 1. Ensure that the oven is preheated prior to use and then cook for 20-25 mins at 200C Step 6: Thank You for Reading . <PIC> Finally I recommend that you serve them warm with generous helpings of butter or sour cream & chives with an ice cold beer,  because English tea just wouldn't fit with this anymore. :)Thank you for reading , if you have any comments or queries please contact me and I will try to answer them as soon as possible.


Introduction: Bacon and Corn Risotto. <PIC> Corn and bacon are a natural combination. The saltiness and crispiness of the bacon mixed with the sweetness of the corn. This is a simple, easy-to-cook risotto with the popular combination of bacon and corn topped with some green onions! This delicious meal is very simple and easy to cook, that even non-cookers can easily make it without screwing up, and it can be made in less than 10 minutes.  Step 1: Ingredients. <PIC> Bacon  Corn (frozen)  Chicken Stock  Rice  Green Onions  Garlic  SaltKitchen ToolsCutting board and Knife  Large pan Step 2: Making the Rissoto. <PIC> Cook the rice in the rice cooker but instead of water, use chicken broth, to make the risotto. Step 3: Dice Garlic. <PIC> Slice the garlic to uniform cubes.  Step 4: Pan Fry Bacon. <PIC> Place three slices of bacon on a large pan.  Pan fry it in medium heat.  Step 5: Slice Bacon. <PIC> Slice the bacon to smaller slices to make bacon bits Step 6: Saute Garlic. <PIC> In a large pan, saute the diced garlic until lightly brown.  Step 7: Add Corn and Bacon. <PIC> Once the garlic is light brown in colour, add the corn and bacon to the pan to reheat it.  Heat it for about 2-3 minutes. Step 8: Add Rice. <PIC> Add the rice / risotto cooked earlier with the chicken broth.  Mix it well with the bacon and corn Step 9: Garnish. <PIC> Garnish it with green onions.


Introduction: The Perfect Fresh Guacamole. <PIC> I'm going to show you how to make some of the best guacamole you've ever had.  Guacamole is one of those snack foods that varies considerably everywhere you try it.  This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree! Step 1: Ingredients. <PIC> > 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas) > 3 - 4 cloves fresh garlic, minced > 1/2 lime > 1/2 med white onion, finely diced > 1/2 tsp coriander > 1 tbsp fresh finely chopped cilantro > 2 Roma tomatoes  (or 1 beefsteak), diced > 1 tsp kosher salt Step 2: Directions. <PIC> 1.) Cut and Peel the Avocados.  If you've never done this before, here is a great how-to article.  Don't be intimidated. It is a very simple process.  Just be careful with that knife. 2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.  Using your tool of choice (large spoon or pestle) mash the avocado well. 3.) Squeeze the juice from 1/2 lime over the avocado. 4.)  Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast. Step 3: Tips. > Save the seed from an avocado.  If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown. > Don't add too much cilantro. It will easily overpower the guacamole.  > The Avocado's must be ripe and slightly soft.  This is critical to the texture and taste of the guacamole.  > While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun  authentic serving dish. > This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread For more recipes and other projects please visit my personal site: http://manganlabs.com


Introduction: Nacho (Not Your) Average Nachos. <PIC> These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love.  Step 1: Ingredients. <PIC> Scoops tortilla chipsGrated cheese (here I used monterey jack for the peppery kick)Red and yellow bell peppers Refried beansGreen onionsAvocadoSour creamCumin, chilli powderSalsaLime juiceNote: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.) Step 2: Start Filling. <PIC> Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on. Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop.  Step 3: Keep Filling the Scoops and Cook.. <PIC> Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown.  Step 4: Final Filling. <PIC> After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour). Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila! Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.Put out salsa next to them for people to dip or add to their nacho scoops.