how to make a chef hat in 2 minutes
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How to Make a Paper Chef Hat Tape the half-inch tab of the first sheet to the 1 1/4 inches tab of the second. Repeat, forming a continuous pleated strip. Jeff Farris. Tape two pieces of paper end to end with an overlap of one inch, resulting in a piece of paper 8 1/2 inches by 21 inches (larger hats will need a third piece of paper).Use the folding guide to mark 1 1/4 inches along the long edge of the paper and fold along the line.eff Farris. Tape two pieces of paper end to end with an overlap of one inch, resulting in a piece of paper 8 1/2 inches by 21 inches (larger hats will need a third piece of paper). Use the folding guide to mark 1 1/4 inches along the long edge of the paper and fold along the line.
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How to Make a Paper Chef Hat Cut a piece of card stock 1/2 inch by 11 inches and another 1 1/4 inches by 11 inches. These will be your measuring guides to make the pleated section of the hat. Jeff Farris. Align the half-inch guide at the bottom of a piece of printer paper.eff Farris. Tape two pieces of paper end to end with an overlap of one inch, resulting in a piece of paper 8 1/2 inches by 21 inches (larger hats will need a third piece of paper). Use the folding guide to mark 1 1/4 inches along the long edge of the paper and fold along the line.
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- Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over them. Bake in a hot oven gas 8, 450'f, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.Serve hot or cold.Makes about 12.ust before baking, brush with beaten egg and sprinkle some sesame seeds over them. Bake in a hot oven gas 8, 450'f, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden. Serve hot or cold. Makes about 12.
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- 1 In a medium-sized saucepan, melt the butter over medium-low heat and stir in the cream and pepper. 2  Continue stirring 6 to 8 minutes, or until hot. 3  Stir in the cheese until thoroughly mixed and cook 3 to 5 minutes, or until thickened, stirring frequently.4  Serve immediately.hat To Do: 1  In a medium-sized saucepan, melt the butter over medium-low heat and stir in the cream and pepper. 2  Stir in the cheese until thoroughly mixed and cook 3 to 5 minutes, or until thickened, stirring frequently.
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How to Dye Hats Use a wooden spoon to stir the hat around in the water. Leave the hat in the water for at least 10 minutes. Lift the hat out to check it and put it back in if you want a deeper shade. The hat can stay in the dye for up to one hour. Remove the hat from the dye.Rinse the hat under warm running water until the water runs clear off the hat. Put the hat in your dryer and spin it dry. The heat from the dryer will also help set the dye color.se a wooden spoon to stir the hat around in the water. Leave the hat in the water for at least 10 minutes. Lift the hat out to check it and put it back in if you want a deeper shade. The hat can stay in the dye for up to one hour. Remove the hat from the dye.
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- Reheating. Preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap and heat the quiche for 10 to 15 minutes or until it is thoroughly warm. Reheat the quiche in a metal pan or in the original pan you baked it in.emove the plastic wrap and heat the quiche for 10 to 15 minutes or until it is thoroughly warm. Reheat the quiche in a metal pan or in the original pan you baked it in.
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What Is Quinoa? 15 Creative Recipes Quinoa seeds have a naturally bitter coating to deter birds that must be soaked off before preparing. Packaged quinoa has likely been pre-soaked, but check before cooking. To cook it, soak 1 cup quinoa in 2 cups water for 5-10 minutes (to dissolve any remaining bitter coating).Drain and rinse. Pour into a pot and add 1 1/2 cups of water and a half teaspoon of salt. Boil, then cover with a tight-fitting lid.o cook it, soak 1 cup quinoa in 2 cups water for 5-10 minutes (to dissolve any remaining bitter coating). Drain and rinse. Pour into a pot and add 1 1/2 cups of water and a half teaspoon of salt.
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Chalupas if you want a real shell though this is what you have to do 1 let the dough fry for about 30 seconds on one side 2 use tongs to flip the dough over 3 after you flip the dough use the tongs to gently fold the dough in half hold the dough in that shell shape with the tongs for about 30 45 seconds on one sidef you want a real shell though this is what you have to do 1 let the dough fry for about 30 seconds on one side 2 use tongs to flip the dough over 3 after you flip the dough use the tongs to gently fold the dough in half hold the dough in that shell shape with the tongs for about 30 45 seconds on one side
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How to Make a Tri-Corner Pirate Hat Out of Newspaper Making a tri-corner pirate hat from newspaper is an inexpensive, simple project. Kids never seem to tire of swashbuckling pirate games, so this is one plaything that won't get old.old the page in half, from the top down. Fold the two upper corners down to the center. Snip the outer corners an inch or two. Fold up the top layers for the brim, leaving just the bottom sheet unfolded. Turn the hat over and fold the back page up to complete the brim in the back.
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- 1 teaspoon salt. 2 eggs, soft cooked. 1 teaspoon butter. Put all ingredients except the eggs in the container and blend for 2 minutes. Add the eggs, blend for one or two seconds longer, then strain, Melt the butter in the top of a double boiler, add the strained mixture and heat for five minutes, stirring slightly. teaspoon salt. 2 eggs, soft cooked. 1 teaspoon butter. Put all ingredients except the eggs in the container and blend for 2 minutes. Add the eggs, blend for one or two seconds longer, then strain, Melt the butter in the top of a double boiler, add the strained mixture and heat for five minutes, stirring slightly.
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- Steam your artichokes for less cooking time and to preserve more of their nutrients. 1  Place a couple inches (4 cm) of water into a pot to boil with a steaming basket on top. 2  Drop the artichokes into the pot once the water begins to boil and steam for 15 to 20 minutes. 3  Drain artichokes with the stem up before serving. Place a couple inches (4 cm) of water into a pot to boil with a steaming basket on top. 2  Add some lemon juice and salt to flavor the water if you prefer. 3  Drop the artichokes into the pot once the water begins to boil and steam for 15 to 20 minutes.
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Thanksgiving Day Cauliflower with Sauce. 1  1. Add 1 inch (2.5 cm) of water to a saucepan and bring to a boil. 2  2. Place the florets of 1 large cauliflower into the saucepan. 3  3. Cook, uncovered, for 5 minutes.  4. Drain the liquid from the saucepan and measure 1  it. 5. To the liquid, add: 3 tablespoons butter.  6. Cook, stirring, until the sauce has thickened.
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Quiche Lorraine Preparation method. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.prinkle the thyme over the top and trim the edges of the pastry. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Trim the pastry edges to get a perfect edge and then serve in wedges.
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How to Make Quiche While the pastry shell is baking, prepare the filling. 1  In a large skillet cook 8 slices of bacon until crisp. 2  In an 8- cup glass measuring cup or a medium bowl, lightly beat 4 eggs. 3  In a separate bowl toss together 1-1/2 cups shredded Swiss cheese and 1 tablespoon all-purpose flour.hile the pastry shell is baking, prepare the filling. 1  In a large skillet cook 8 slices of bacon until crisp. 2  In an 8- cup glass measuring cup or a medium bowl, lightly beat 4 eggs. 3  In a separate bowl toss together 1-1/2 cups shredded Swiss cheese and 1 tablespoon all-purpose flour.
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3 keys to perfect panna cotta 1. Place the water in a small bowl and sprinkle the gelatin over the top. Stir to distribute, and set aside to soften 2 to 3 minutes. 2. Wipe the insides of 8 (one-half-cup) ramekins with a light coating of neutral oil and set aside. Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
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- 1 Add onion and cook for 3 mins over medium heat, add salt and pepper to taste. 2  Add pasta and mixed spices (ketchup, okonomiyaki sauce and milk) and stir for 1 minute over medium heat. 3  Sprinkle parmesan cheese on the pasta (optional).4  Add a boiled egg, sliced in half (optional). Boil pasta until al dente. 2  Heat the frying pan and fry the bacon and hot dog for one minute over high heat. 3  Add onion and cook for 3 mins over medium heat, add salt and pepper to taste.
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- Directions. In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally.Add more water if necessary.Grits are done when they have the consistency of smooth cream of wheat.tir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat.
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English FranÃ§ais EspaÃ±ol Deutsch Italiano Polski Ð ÑÑÑÐºÐ¸Ð¹Official web site of the Montignac MethodThe Montignac Method Glycemic Indexes Recipes & Menus Products News FAQ Contact Cook the quinoa in two 2 cups of water per cup of quinoa for approximately 10 minutes. Quinoa can also be browned in a spoonful of olive oil for 4 to 5 minutes before boiling. Exclusive food stores sell ready-made quinoa dishes, quinoa flakes and quinoa flour foodstuff such as pasta as well as quinoa sprouts.
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- 1 Boil pasta until al dente. 2  Heat the frying pan and fry the bacon and hot dog for one minute over high heat. 3  Add onion and cook for 3 mins over medium heat, add salt and pepper to taste.4  Add pasta and mixed spices (ketchup, okonomiyaki sauce and milk) and stir for 1 minute over medium heat. Boil pasta until al dente. 2  Heat the frying pan and fry the bacon and hot dog for one minute over high heat. 3  Add onion and cook for 3 mins over medium heat, add salt and pepper to taste.
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THE POMERAMA Directions See How It's Made. 1  Dissolve yeast in warm water in large bowl. 2  Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. 3  Beat until smooth.  Stir in enough remaining flour to make dough easy to 1  handle. Turn onto a lightly floured surface.  Knead until smooth and elastic, about 5 minutes.
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- You don’t need to worry too much about the water cooking out with this method. Put the artichokes in the pot, stem side-down, and fill the pot until the water comes up to about the middle of the artichoke. Let the water come up to a light boil and cook for about 30 to 40 minutes with a lid on the pot.ake one or two artichokes and put them in microwave-safe bowl with 1/2-cup of water. Wrap the bowl in plastic wrap and cook for about 7 minutes on the high setting. When the buzzer dings, let the bowl rest for about five minutes before checking to see if they’re done.
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PÃ£o de Queijo: Brazilian Cheese Bread How to Make It. 1  Preheat the oven to 350F. 2  Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. 3  Stir tapioca flour into the milk and butter mixture.  Stir in the eggs and the cheese, and mix 1  well. Let mixture cool for 15 to 30 minutes, so that it will be easier to handle.
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- 1. Create a pirate hat template. If you like, follow the template given here. You can print off and use this template to follow, or make one that looks more formal, or change the shape as wished––this figure simply gives you the outline to help you know what sort of template to make. Earrings and a ring make fine accompaniments to the pirate hat costume. 2  Make an eye patch from black fabric or thick black paper. 3  Cut the shape of a patch and attach black shirring elastic to the patch with glue or staples.
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Croissant Dough 1 Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. 2  Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour. Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. 2  Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
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Croque-Madame 1 Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. 2  Whisk in milk and bring to a boil, whisking constantly. 3  Reduce heat and simmer, whisking occasionally, 5 minutes. Make sauce: 2  Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. 3  Whisk in milk and bring to a boil, whisking constantly.
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- A professional chef will always wear a hat and demand that other cooks in the kitchen wear the traditional cooks hat. The only other acceptable colour of a cook's tall hat is black. The black cook's hat is awarded by chefs associations to famous chef's recognising excellence and achievement in the field of cookery.
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- 1 Preheat oven to 350 degrees F (175 degrees C). 2  Grease and flour two nine inch round pans. 3  In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. 4  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. 5  Stir in the boiling water last.6  Batter will be thin.eady In. 1  Preheat oven to 350 degrees F (175 degrees C). 2  In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. 3  Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.