MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Faberge Eggs.  Step 1: Materials. For this recipie you will need the following:
- eggs
- vegetables ( peas, pepper, corn and whatever vegatables you like)
- ham, bacon, or other types of meet, like chicken
You can even put some aromatic plants in if you like
Note:
This recipie does not involve any boiling so that means that you must not use raw meat. If you use congelated vegetables be sure to boil them first. Step 2: Empty the Eggs. In this step you will need to make a hole at one end of the egg trough which the content will come out and you will be left with an empty egg shell. Step 3: Filling the Egs. Fill your empty egg shells with vegatables and meet. Try to insert the filling into diferent layers so that you obtain a nice look when it's done. Step 4: Pour the Gelatin. Prepare some gelatin and pour it into your stuffed eggs. When praparing the gelatin, instead of water, I've used chicken soup to give it a better flawour. Step 5: The Result. 
Let them cool in the refrigerator untill they harden,  then crack the egg shells and remove them.
Introduction: Semi Healthy Dessert Drink. Its a very tasty drink that you can whip up in about 15 seconds for kids. It makes them feel like there getting something sweet and sugary but there getting calcium and a little bit of sugar Step 1: Gather Ingredients. Ok this step is designed for one (1) glass so if you need multiple cups of it just multiply 
8 fl. oz. of milk ( and % )
2-3 table spoons for vanilla coffee creamer ( coffee mate makes the best )
2 ice cubes
Ya its very simple Step 2: Mix It Up!. If you want let your kids help here
add the 2-3 tbs of the creamer to one nice cold glass of milk, mix up and add the ice. test the drink to make sure its just sweet enough but not to sweet or else the little ones will be bouncing off the walls
Introduction: Honey Peanut Butter Banana Roll Up.  Step 1: Ingredients. 1/4 cup Honey (preferably local)1/2 cup Peanut ButterBunch Bananas8" or 10" soft flour tortillas Step 2: . Mix honey and peanut butter together in a container that you can close and keep left overs for later.  Spoon out the amount you wish in your roll up and smooth down the center of a tortilla.  Peal and place a banana on top of honey peanut butter and roll up!  Fabulously fast, nutritious and filling snack the will keep you from getting hungry for several hours.  I'm addicted to these and the neighborhood children are always running by to see if I have any made up for them to take on the run!
Introduction: Words With Love Cookies. If you enjoy a good game of Scrabble with your loved one, then you'll love these edible tiles on Valentine's Day.  Challenger your sweetie to a game, winner eats all!  Ingredients:
1 batch of sugar cookie dough (store bought or homemade recipe here)
1 batch of royal icing (recipe here)
Black food coloring or black food markerInstructions:
- Prepare cookie dough according to the recipe and roll it out into a large rectangle on a floured surface.
- Measure how large you want your squares to be and cut even tiles with a sharp knife. Bake in a 350 degree oven for about 9 minutes.
- Prepare the plain white royal icing and load 3/4 of the icing into a plastic squeeze bottle or piping bag to flood the backgrounds of the tiles. Reserve the rest of the icing in a small bowl covered with a damp paper towel.
- When the white backgrounds are completely dry, dye the remaining royal icing black and load it into a decorating bag with a very small round tip. (You could also skip this step and just use a black food marker!) Pipe the letters and numbers and allow the icing to dry for at least 12 hours before handling them.
Introduction: Veggie Quiche. Vegetarian quiche with a kick of flavors that will have your friends and family begging for more. Low fat, low calorie this is a great meal for those few pre-summer weeks we all have to lose a couple pounds. Prep: 1 hour Cook: 45+ minQuestions comments don't hesitate I'll respond pretty quickly.  Step 1: Ingredients. - 1.5 cups of diced onions - 2 cups diced mushrooms- 1 cup shredded spinach- 1 cup of broccoli (heads only) - 3 to 4 eggs (depending on size)- 1/3 cup of milk- 1 box of pie crust (or homemade but mine always turns out flaky and gross)- 1 cup shredded cheddar (add another cup for cheeseheads) - 1 tbl garlic- 1/2 tspn paprika- 1/2 tspn salt- 1/4 tspn nutmeg- pepper for taste  Step 2: Form Crust . Tare pie crust to fit in cupcake molds. Make sure there are no gaps and that the crust lips over so no ingredients get stuck to the pan.  Step 3: Prep Broccoli. We're going to blanch the broccoli. First we need to set a pot with water and a strainer on mid-high heat. We'll let the broccoli sit here for about 10 minutes. During that time we'll go to the next step.  Step 4: Mix Dry Ingredients in a Bowl. Mix 1.5 cups of onions2 cups of mushrooms 1 cup of spinach (shredded)1 tbl garlic1 cup shredded cheddar Set aside for a step ahead.  Step 5: Cool Broccoli. Pull broccoli, run through cool water then place in a bowl with ice to rapidly cool down. Set aside.  Step 6: Mix Wet Ingredients . In a bowl mix - 3 to 4 eggs - 1/3 cup of milk- 1/2 tspn paprika- 1/4 tspn nutmeg- 1/2 tspn salt Pepper for taste Mix well.  Step 7: Add Ingredients . Stack dry ingredients, don't hesitate to pack these well. I only put around 2 soup spoons of wet mix per quiche. If you want this to be more mushy you'll need to make more wet mix. And add your broccoli as a beautiful center topping.  Step 8: Set in Oven . Preheat oven to 325F Set timer for 35 minutes Place quiches in the oven Once time goes off raise oven temp to 400F Add another 10 to 15 minutes. Check one of your quiches with a toothpick.  Step 9: Pull Quiches From Oven and Enjoy !!. Let me know how your quiches come out ! I'll make a tutorial on breakfast quiches soon. Same principal and very easy to make just time costly.
Introduction: How to Make a Snow Cone. This instructable will show you how to make a snow cone using real snow. Step 1: Gather Supplies. You will need a cup, a spoon, a flavor, and snow.  Any flavor should work but I only had root beer. Step 2: Finding Good Snow. It is very import that you find good snow.  Good snow is white, not brown or yellow.  (Don't eat the yellow snow, it's not lemon flavored.) Step 3: Collecting the Snow. After I found good, clean, white  snow, I brushed away a layer with my hand, and then scooped thee snow into my cup. Step 4: Adding Flavor. Now you need to add flavor if you want it to taste like something other than snow.  Squirt the flavoring into the cup with the snow, and stir it with the spoon. Step 5: Enjoy. You are done after you stir to a consistent color.  You can eat it now, or give it to a friend. P.S.  The second snow cone wasn't stirred as well because my sister made it.P.S.S.  I know it was actually more like a snow cup, but you could use a cone or bucket if you wanted.P.S.S.S.  Happy holidays.
Introduction: Indian Masala Omelette | Indian Omelette. Masala  Omelette is one of the quickest and tastiest recipe for breakfast with toasted bread slices.  It also makes an easy brunch, light lunch or dinner. It tastes awesome and satisfying with full of tempting flavors. This traditional Indian dish can be prepared with minimal ingredients. In this recipe, the eggs are whisked and mixed in the great Indian masala. People also like to eat masala omelette placed between two pieces of toasted bread & with some sauce. It also makes a filling breakfast dish when rolled it up inside a chapatti. Step 1: Ingredients. Eggs                        - 3Onions chopped              - 2 Tomatoes chopped            - 2 Green onions chopped        - 2Green Chilli      - 2Capsicum chopped            - 1 (Optional) Coriander leaves            - A handful Turmeric pwd                - a pinchRed chilly pwd              - ½ tspPepper pwd                  - ¼ tspGaram masala pwd            - ½ tspOil / Butter                - 1 to 2 tsp / 1 small cubeSalt to tasteFor easy audio and video instruction with subtitles, please watch, Step 2: Initial Preparation. Wash and chop onion, tomato, chilli, capsicum and coriander leaves to fine pieces.In a small bowl , add turmeric pwd, salt, red chilly pwd, pepper pwd and garam masala pwd.Break the eggs directly into a bowl and beat them till frothy.Add the powdered spices and salt to beaten eggs and stir well.After mixing well, keep it aside. Step 3: Cooking. Heat butter/oil in a non stick pan on medium flame.Add chopped onions to the pan. Let it cook till they turn translucent or start turning light brown.Add Coriander leaves, green chilli, tomato and capsicum.Spread them evenly on the pan.Leave it to cook for 2 minutes.Pour the egg mixture slowly spreading it on the pan.Spread the liquid evenly.Let it cook for sometime on medium or low medium heat.When the stuff almost dries, check the bottomm whether is cooked and able to flip and if it is golden brown.Now flip it over to other side by covering the pan with plate and turning the pan upside down.Slide it back to the pan.Gently press it down with a ladle.Once both the sides are cooked to golden, remove from heat.Your healthy Masala  Omelette is ready..! Step 4: Serving. Serve hot with Indian roti, bread slice or as it is with any dip.We enjoyed it with tomato ketchup and mayonnaise. If you liked the recipe then please LIKE, SHARE our video SUBSCRIBE to our channel. Step 5: Few Tips. Always beat the eggs separately, before mixing it with the spicy ingredients.You can sprinkle little bit of oil and run a spoon inside the omelette for cooking from inside as well.You can increase or decrease the quantity of ingredients as per your taste.To make omelette more spicy and flavorful , you can add more freshly chopped coriander leaves and green chilly.
Introduction: Delicious Green Tea Syrup/Vodka. Want to add the vibrant taste of green tea to your cocktails? This instructable will show you how to create green tea simple syrup that can either be used on its own or mixed with vodka for a delightfully smooth infusion. Step 1: Things You Will Need. This recipe makes about a pint of simple syrup, or a quart of infused vodka.Materials: Small pot or saucepan Empty glass bottle 4 green tea bags 1.5 cups water 1.5 cups sugar 2 cups vodkaoptional:  Green food coloring Coffee filter or cheesecloth Step 2: Creating the Syrup. Measure the water into your pot over high heat. Add sugar and stir until it dissolves. Add your green tea bags. Bring the syrup to a boil and then turn off the heat. Let the tea bags steep in the hot syrup for two to five minutes (the longer you leave them in, the stronger the tea flavor will be), and then remove them. Set the syrup aside and let it cool. If any of your teabags burst, strain the syrup through cheesecloth or a coffee filter to remove the leaves. If you want to use this syrup to make infused vodka, move on to step 3. Step 3: Bottle and Mix. Once your syrup has cooled, pour it into your measuring cup. If you followed this recipe you should have a little more than two cups. However much you have, pour it into your empty bottle and then add an equal amount of vodka and stir. Step 4: Share and Enjoy!. The uncolored infusion will probably be golden yellow. If you want a more striking hue, add a drop of green food coloring and shake (a little food coloring goes a LONG way). This vodka tastes amazing by itself or over ice, the bite of the green tea balances wonderfully with the burn of the vodka. Enjoy!
Introduction: Homemade Sriracha Salt. You can watch the video above, or follow the steps below. Choose your own adventure good sir or ma'am.  Sriracha is delicious.  Salt is delicious.  Let's combine them and see if the universe implodes from deliciousness. Step 1: Get a Container. Get a deli container or some sort of tupperware or device you can put a lid on.Want to buy the deli containers I use? You can grab them on Amazon for cheap. Step 2: ​Gather Up Some Items.. SrirachaKosher or sea saltParchment paper and a cookie sheet.Can't find Sriracha at your store?  Buy it from Amazon. Step 3: The Big Fancy Hard Part. Shoot a healthy squirt of Sriracha into about 1/2 cup of salt.Put the lid on.Shake. Step 4: Dry the Napalm Goodness. Pour out your new, however still wet, Sriracha salt on your cookie sheet lined with parchment paper.You have 2 options now.Put your cookie sheet in a cool dry place for 24-36 hours and let the salt naturally dry out.Put your cookie sheet into a 350 degree oven, turn it off, and let the salt dry in the oven for 8(ish) hours.Either way works.  Number 2 is slightly faster but realistically 8 hours is no better than 24. Step 5: Check for Doneness. Is the salt dry?Good, it's done.  Now put it into a deli container, lid it and use it at your leisure.  Give it a good hard shake if there are any minor clumps.Is it still a bit wet?Then leave it alone for another 12-24 hours.  If it is still wet after 2 days, you used too much Sriracha sauce in the beginning and you might need to start over. Step 6: Bonus Step. Want your salt to be a bit finer?  Pour it into a peppercorn grinder.Booya, enjoy your Sriracha Salt. Step 7: Bonus BONUS Step. Sick of American Sriracha?  Get the original Shark brand Sriracha made in Thailand.Another popular variety is the Polar brand Sriracha Chili sauce.If you have a another brand you enjoy, let me know in the comments. Step 8: Disclaimer. All my links to sauces are affiliate links.  I have never once made a red cent FROM affiliate links, but I still hope and dream someday to be able to talk and cook food for a living, so my feeble attempt to make money is via these links.
Introduction: Crawfish Cream Sauce. Moving to Louisiana from the Texas Panhandle can be quite a transition, from chicken fried steak and pinto beans to gumbo and jambalaya. This is one of the first dishes I made upon arrival. Step 1: Get the Stuff. For this recipe, you will need:1T of olive oil1T of Creole seasoning2T of minced onion (1/2 of an average size onion)1T of minced garlic1 lb of crawfish tails2 cups of heavy whipping cream1T of hot sauce (I use Tabasco)1T of Worcestershire sauce1T of salted butter 1/4 cup of green onions (optional, but highly recommended)Cook time: 35 min. Step 2: Cook the Stuff. Begin by heating the 1T of olive oil in a medium-sized saucepan over medium heat. Meanwhile, finely chop the onion and garlic (I just used pre-cut, canned garlic), and throw them in the pot with the oil and sauté for about 30 seconds, stirring to prevent sticking. Add the butter while pouring the (already thawed) crawdad tails into the pot and the 1T of Creole seasoning and sauté about 1-2 more minutes. Add the cream, hot sauce (not shown), and Worcestershire sauce, and stir in. Bring to a boil, then let it simmer and reduce by 1/2. Step 3: Eat the Stuff!. Serve with rice and French bread and garnish with more seasoning and/or hot sauce, and dig in!
Introduction: Corn Cookies. I know, I know - corn has no place inside of a cookie. While it sounds strange, possibly even gross or outright icky, the corny goodness at the core of these little treats adds something really special that few other ingredients could. While you might need to pick up a few items that you don't keep in your pantry, after making these delicious cookies just one time, you'll have them on hand from now on.Inspired by a Momofuku Milk Bar recipe as seen on the awesome PBS show Mind of a Chef Step 1: You'll Need. . .. Software
		1 cup (2 sticks) butter, softened
		1 cup of freeze dried corn, ground to a fine powder (you'll need 2/3 cup once it's ground) (Amazon also offers a lot of dried corn)
		1 1/2 cup sugar
		1 egg, room temperature
		1 teaspoon vanilla bean paste (or extract)
		1 1/3 cup flour
		1/4 corn flour (make sure it's corn flour, not corn meal - if you can't find corn flour, you can use a food processor or clean coffee/spice mill to grind corn meal until it reaches a flour consistency)
		1 1/2 teaspoon salt
		3/4 teaspoon baking powder
		1/4 teaspoon baking sodaHardware
		Food processor or clean coffee/spice mill (or mortar and pestle) to grind the dried corn (and corn meal if you need to)
		Stand mixer or hand mixer and mixing bowl
		Medium mixing bowl
		Rubber or silicone spatula
		Measuring cups and spoons
		Cookie scoop (mine is little so my baking time is shorter - if you use a large scoop, add a couple minutes to the baking time)
		Cookie sheets lined with parchment or silicone liners
		Plastic wrap Step 2: Cracking Corn. 
		In the food processor, grind the dried corn until it is a very fine powder
		Combine the powder with the flour, corn flour, salt, baking soda and baking powder Step 3: Getting Doughy. 
		In the stand mixer, mix the butter and sugar until it's light and fluffy (about three minutes)
		Scrape down the sides of the bowl and add the egg and vanilla bean paste
		Continue mixing for about 8 minutes until the mixture resembles butter cream frosting (it will be very light and super fluffy)
		Slowly add in the flour mixture and mix until just combined Step 4: Scoop and Chill. 
		Using the cookie scoop, portion small balls of dough out onto a lined cookie sheet
		Gently press the tops of the scoops down, cover the cookie sheets in plastic wrap, and place the cookie sheet in the fridge for at least an hour Step 5: Bake and Nom!. 
		After an hour, preheat your oven to 350 degrees Fahrenheit
		Transfer the flattened balls of dough onto lined cookie sheets, placing them about 1 1/2 inches apart (further if your cookies are larger)
		Bake for 8-9 minutes (longer if they're larger) or until the edges are lightly browned but the centers are bright yellow
		Allow to cool fully, and enjoy!
Introduction: Venison Chili. Last weekend (13 Dec) I was invited to a friends house for game night and to sample his latest "Bacon Infused Venison Burgers"  (https://www.instructables.com/id/Bacon-Infused-Venison-Burgers/  byTo'bryant.)  Not only were these some of the best burgers I had ever eaten (3 in less than 10 minutes), but it was one of the best ways to prepare and serve the ground venison that I had ever had.  Knowing that I love to cook, and have never brought home my own deer, To'bryant offered me a couple of his venison hams (round roast on a steer); because other than grind it and make it into burgers, he didn't know how else to prepare it.  I had the perfect plan...Chili... Step 1: Ingredients. Ingredients:1.5lb well trimmed venison ham cut in 1/2 inch cubes1lb ground beef chuck (85/15)1 green bell pepper diced1 yellow bell pepper diced1 yellow onion diced1 jalapeno pepper diced2 cloves garlic chopped1 can light red kidney beans1 can black beans3 tbsp vegetable oil2 cans (10oz) diced tomatoes1/2 cup fire roasted corn3 tbsp chili powder, or to taste3 tbsp ground cumin2 tbsp Worchestershire sauce2 tsp red wine vinegar1/2 tsp ground cayenne pepper, or to taste2 tsp salt, or to tasteground pepper to taste Step 2: Preparation, Cooking and Serving. Heat a large cast iron dutch oven over medium heat until hot.  Add oil, bell peppers, onions, garlic, and jalapeno peppers until translucent, about 8 minutes.  Add cubed venison and ground chuck and cook through, about 5-8 minutes. When the meat is cooked add the tomatoes, chili powder, ground cumin, ground cayenne, Worchestershire sauce, red wine vinegar, salt and pepper.  Bring the mixture to a boil, then reduce to a simmer.  Add the beans, and cook for 30 minutes.  Now add the fire roasted corn and cook for an additional 15 minutes, covered. Check the flavor and add spices as needed.  For a hotter (spicier) chili, add your favorite hot sauce to taste.  Serve over rice or for a sweet treat, over corn bread.  Enjoy!
Introduction: Leipziger Lerchen (typical Saxon Speciality). Leipziger Lerchen  is a typical  Saxon speciality from a city called Leipzig in the east of Germany. I am sorry as I do not know the english  name for it.This recipe book is in english with the original name as above,and I post the picture of the name page. I guess it comes in the series of cup cakes.The main thing is the awesome recipe you can read below,and a map also is posted where you could spot the city. Who ever who visit leipzig never miss this famous tasty little cakes.These can be prepared in advance. . Step 1: Ingredients. For the short crust Pastry: 200 gr (all purpose)Flour 1/2 level Teespoon baking powder 75 gr Sugar 3 drops vanilla essence in 1 tblesp sugar Pinch of salt 4 teespoon water 100 gr soft butter or Margarine 100 gr Strawberry preserveFor the filling: 80 gr soft butter 125 gr sugar pinch of salt 1 Medium egg white of 1 medium egg 100 gr plain flour 125 gram blanched ground almonds 1 drop almond essence 3 tablespoon milk 4 table spoon rum -Not in pictureFor the spread: yolk of 1 medium egg 1 Teespoon milk Step 2: Set Oven. Preheat the oven to 180°C ,350°F,gas Mark 4    and grease the small  moulds. Step 3: Pastry. To make the pastry mix, together the flour and baking powder,and sift in to a bowl and the other ingredients  and stir with a hand mixer with kneading hook.First briefly with the lowest setting then at the highest setting until the dough is formed.Then roll it in to a ball using your hands. Step 4: Roll & Cut. Roll out the dough thinly and cut out 12 circles (diameter about 10cm/4inches)and line the greased moulds with it. Using the rest of the dough,cut out 12 small stars and leave a side. Now put one table spoon strawberry jam in each of the moulds.If you wish you could add a little more. Step 5: Filling. To make the filling ,stir the softened butter with a hand mixer  to obtain a smooth consistency,Add the sugar,salt,egg and egg white and stir well.Sift the flour and add with the  almonds ,almond essence,milk, and rum to the butter mixture and stir well. **I did not use Rum. Step 6: Decorate / Bake. Fill each mould with the filling and decorate by placing  a star on top of  each cup.Beat together the egg yolk and milk and coat the stars with it.Bake for about 25 minutes. Step 7: Cool. Leave the tartlets in the mould for 10 minutes,then take out of the moulds and put on wire rack to cool down. If you remove straight away from the mould when it is hot ,the tartlets will break underneath. Step 8: Done.  Thank you for taking time to view my ible.Please cast your vote if you like it. Excuse poor quality pictures due to mobile photography.
Introduction: GORP Recipe. GORP (good ol' peanuts & raisins)  is a classic outdoor adventure snack. I like to keep mine simple, and find that it gives me all the energy I need when trying to make for the mountain tops.Recipe
1/2 cup peanuts 
1/2 cup raisins
1/2 cup whole walnuts*
1/2 cup raw almonds
1/2 cup dark chocolate chips (milk chocolate will melt easier if it's a warm day)
*Sometimes I like to toast my walnuts for extra flavor and crunch. Click here for my Instructable on how to do that.Preparation
Mix all the above ingredients in a bowl and serve, or seal in a bag for easy transport.  This is easy to make ahead of time and will last for ages if stored in a cool, dry place.Servings = 2
Introduction: Dilled Potato Salad. my favourite kind of potato salad! creamy with the right amount of crunch.  Step 1: The Ingredients. 4 potatoes3 dill pickles1/4 cup pickle juiceonion1 tbsp or more dry or fresh dill2 tbsp Grainy Dijon mustard1/4 tsp black pepper1 tsp hot sauce. I forgot to take pictures of the next two so chop your potatoes to  your desired size and boil until a fork can go through. chill.  Step 2: Chop It Up. chop up your pickles and onions. you can also add peppers and what not for added chrunch or color. but I was using what I had in stock Step 3: . add everything into one bowl then stir until well combined. cover and chill until ready to serve. enjoy.  The hot sauce and dill are ones you can add as much or as little as you like, The hot sauce really adds a extra zip to it.
Introduction: Freezing Brussels Sprouts. Brussels Sprouts are a type of cabbage. They look like little cabbages if you look closely. We have a large family so we grow most of our own vegetables. This is how we freeze Brussels Sprouts so we have them all year long.You need:Brussels SproutsBowl to put Sprouts inKnifePot of boiling waterTimerLarge spoon with slots or a strainer spoonSink of VERY cold waterStrainerCookie sheetsFreezerFreezer Bags/Space Saver Machine if you have one Step 1: Pick Brussels Sprouts. If you grow your own Brussels Sprouts you"ll have a healthier body. But if you cant have your own garden to grow your vegetables then you can buy them at the store.  Step 2: Cut the Stem. In this step you would have to cut an X in the Brussel Sprout Stem Area so it cooks all the way through. Step 3: Boil Water for Brussels Sprouts. Boil Water and get the Brussels Sprouts ready. Step 4: Put the Brussels Sprouts in the Water. In this step you carefully pour or put the Brussels Sprouts into the boiling water. BE CAREFUL! Do not let any hot water splash out onto you or you will get burned. Step 5: Time the Boiling. Set a Timer for 2 minutes. Make sure you pay attention to this. Step 6: Take Brussels Sprouts Out. At the end of the 2 minutes you will take the Sprouts out and transfer them to a sink of VERY cold water. The water will get warm as you keep putting hot Brussels Sprouts in it to cool. You will need to change the water and put new cold water in it every 2 or 3 batches. Step 7: Strain Cooled Sprouts. After the Brussels Sprouts are cooled, you can transfer them to a strainer to get as much water out of them as you can. Step 8: Freeze in Thin Layer. Take them out of the strainer and put them in a thin layer on cookie sheets. Put the cookie sheets in a freezer to freeze a few hours or for over night. This makes them not stick and freeze together when we put them in the bags later. Step 9: Put Into Freezer Bags. After you have done the initial freeze, put the Brussels Sprout into freezer bags. You can use Ziplock freezer bags or the Space Saver type bags with the machine. We use our Space Saver. You can label the bags if you want. We usually put the month and year on the bags. Then put the bags in the freezer.
Introduction: Benedict in a Basket. While making my husband's lunch this morning, I found to my dismay that the loaf of bread I baked yesterday had a giant hole in the middle! I was so bummed at the idea of an entire loaf being useless, so I determined to use it up somehow. It didn't take long for me to decide that this bread was perfect for eggs in a basket (or popeye toast as many people call it). But I had already had my heart set on eggs Benedict... after a moment of deliberation I resolved to combine the two, and I have to say I was quite pleased with the outcome.  Step 1: Ingredients. Most of the ingredients you'll probably have on hand, which makes this a good lazy morning breakfast. You need:Bread; one or two slices per personEggs; depending on the hole you make in the bread, one or two per sliceButter; 1/2 Tbsp per egg plus a little more for toasting and sautéing Mushrooms; as many as you wantLemon Juice; 1/4 tsp per eggGarlicPaprikaSaltNote: the lemon juice and butter are for making hollandaise sauce, if you prefer a mix or another recipe then go for it, but I prefer to make it myself.  Step 2: Make the Toast . Slice your pre-holed bread, or rip out the middle of some normal slices. Butter and toast one side in a pan and separate the eggs and yolks while it's toasting (unless you're not making your hollandaise sauce from scratch, then you can leave them together). When it's good and toasted to your liking, butter the other side and flip it over. Immediately pour the egg whites in the center and allow it to cook through. While that's going, dice the garlic and chop the onions. Heat up a pan of butter and sauté the garlic and mushrooms. Cover(so it stays warm) and set aside. At this point, the egg should be just about cooked (if it's not then flip it over for about 30 seconds with a spatula). Remove from the heat and also cover. Now time to make the sauce. There are many recipes, they are all similar. And mine goes like this: melt the butter(1/2 Tbsp per yolk), use a double boiler if you have one. If not, get creative; I use a ceramic bowl in a small pot with a little water in the bottom. A microwave is fine for melting the butter, but you'll need something else once you add the eggs. Once it's all melted add the egg yolks and beat vigorously with a wisk, be careful not to cook them to the point of scrambling. When the eggs and butter are well combined, add the lemon juice, salt to taste, and a little sprinkle of paprika. Continue whisking until the sauce is light yellow and about double in volume from when you first added the yolks.  Step 3: Put It All Together. Place your pieces of toast on a plate, add salt and pepper to taste, drizzle with sauce (or smother if you like), and top with the sautéed garlic and mushrooms. If you want you can add a few other things like tomato slices, dried herbs of your choice (basil, oregano, or cilantro would be good), fruit, or slices of cheese. Feel free to change it up as you like, but this meal is best enjoyed hot, so dig in! Thanks for reading and I hope you love this delectable dish as much as I did.
Introduction: Super Mario Bros. Mini Mushrooms. Mini marshmallow mushrooms with red and green candy tops.
While tootling down the soda aisle to pick some root beer, I discovered this cool ice cube container. The bottom part is rubber, so you can easily pop out the ice cubes. I picked it up and figured I would figure out a good use for it. It came to me a few days later – mini Super Mario Brothers mushrooms!Ingredients:
    Red candy melts
    Green candy melts
    White sprinkles, round (I used Spring Confetti from Wilton)
    Chocolate SprinklesEquipment:
    Ice cube container with rubber bottom
    Sealable plastic bags
    Toothpicks Step 1: Melt the Candy Melts. Take a 1/4 cup of green candy melts and place into a plastic bag. Microwave for 20 seconds, moosh them around, then repeat until they are fully melted. Step 2: Pour Candy in Container. Snip off a corner of the bag and squeeze the candy melts into the compartments of the ice cube container. You’ll want them no higher than 1/2″; between 1/4″ and 1/2″ is best. Step 3: Add Mini Marshmallow Stem. Next, pick out your most stable marshmallows. I would set one on the counter before adding it to the candy melt. If it stood up, I added it to the candy melt. Gently press in the marshmallow. It doesn’t need to go in far t’all.
Allow the candy melts to sit for an hour.
When they’re set, pop out the candy melts. Careful when popping these out – one hit me right in the noggin! I could’ve been killed. Step 4: Seperate White Sprinkles. If you don't have just white round sprinkles,  separate out the white sprinkles from the rest of the colors.  You'll want to have the sprinkles ready right after the next step, so it's best to do the sorting now. If you just have white sprinkles, well, then you're just on the right track. Step 5: Dip the Candy Tops and Add White Sprinkles. You’ll note that the rubber tip of the ice cub container will have colored the candy melt differently – it’ll be a notable lighter red or green color. So, we’ll need to dip the top in more candy melt to even things out.
Take 1/4 cup of the candy melts and microwave for 20 seconds, stir, and repeat until the candy is fully melted. Dip in a mushroom and shake off the excess candy.
Add white sprinkles to the tops of the mushrooms! I wasn’t able to take pictures for this bit since it’s a two-handed operation. Step 6: Allow the Mushrooms to Rest. Allow to dry. I found that a cooling rack worked out peachy. Step 7: . Finally, take a tooth pick and etch in the marshmallow where you would like to place the chocolate sprinkles. Push the chocolate sprinkles into the marshmallow. Step 8: Enjoy!. Repeat adding the chocolate sprinkles for all mushrooms and you’re done!
Introduction: EGGCELENT EGG DROP SOUP. This eggstrodinary recipe will make you 2-4 cups of amazing, thick Egg drop soup. This dish is better than you will get at any restaurant! When cooked to perfection, this dish will make your mouth water just from the delicious aroma. This egg drop soup would make a great lunch or dinner, and can be enjoyed with a variety of people!  Step 1: Ingredients. 1 cup of Chicken Broth1/8 Teaspoon of Soy Sauce1/4 Teaspoon of Sesame Seed Oil1 1/2 Teaspoon of Cornstarch2 Teaspoon of water1 Beaten Egg2 Drops of food coloring(optional)1 Teaspoon of Green Onion(optional)1/2 Teaspoon of Pepper(optional)1/8 Teaspoon of Salt(optional) Step 2: . -Serves 2-4 people-Prepare time is 2 minutes- Cooking time is 10 minutes Step 3: . Put chicken broth, soy sauce, and sesame seed oil in a medium saucepan. Bring to a boil with the stove on high. Step 4: . Stir cornstarch with water to dissolve it. Step 5: . Pour the dissolved cornstarch into boiling broth. Step 6: . Stir gently while you pour in the beaten egg. Step 7: . Add food coloring(optional) Step 8: . Let sit for 1-2 minutes and you are done!
Introduction: Philip Marlowe: a Hardboiled Highball. I don't claim to have invented this, it's just a classic highball, but I do take credit for the name.
There isn't an actual drink called a highball. Highballs are more like a genre of drinks. Very simply they are a distilled alcohol mixed with a larger portion of nonalcoholic diluent. There is no classic ratio, it's drinker's choice. Some classic examples of highballs are Scotch and Soda, Jack and Coke, Rum and Coke, Gin and Tonic, and the list goes on.
For those that don't know, Philip Marlowe is the famous fictional detective in the crime noir novels of Raymond Chandler. Often these stories were called "hardboiled" because they were tough and violent. Some of the titles of the Marlowe books might be more familiar to people because of their early movie adaptations: The Big Sleep (starring Humphrey Bogart as Marlowe) and Lady In The Lake (this time with Robert Montgomery in the part).
In the novels there was always a bottle of rye whiskey hiding out in a drawer or cabinet somewhere and often this was mixed with ginger ale or seltzer. Step 1: The Parts. * Rye whiskey - Here looks are deceiving. I didn't actually care for Sazerac Rye, but I love the bottle. So I used it up and kept refilling the bottle with with my favorite rye, the tasty and affordable Jim Beam Rye. If you can't find an acceptable rye, buy a Canadian whisky. Traditionally they were made with a percentage of rye, but these days who knows.
* Ginger Ale - Since this is meant to be a drink for a hardboiled detective I choose Vernor's, a rough ginger ale.
And that's pretty much it. A glass and some ice and a spoon to stir with.
I use 2 ounces of rye per glass. Pour it in and top it off with ginger ale. Step 2: Drink It. There, not
Introduction: Great Figure8 Snake Cake!!. Creating an individual snake shape cake for a child turning eight became an adventure into the world of simple sponge transformed into the not so simple looking snake cake.  I love the opportunity to bedazzle and the joy of the creatin which actually was not difficult.  Step 1: Purchases. Purchasing items, preparation and correct materials save stressed mums.
Buy:-  simple round (Woolworths) sponge cake, usually two in a packet.
 :-Royal icing, pre-made, white stuff, also at Woolworths.
:-Green food colouring, just the cheap stuff
:- a packet of roll- up, surprise...from Woolworths
:- plain white icing sugar, from... you know. Step 2: Materials. What items you need to create.
:- large plate or surface or plastic container
:- deep plastic cup
:-tooth picks (only for emergencies)
:- knife
:- Cheese grater
:-time (ha he) Step 3: Creation. Creation
1. Take the two sponge cakes and use the deep plastic cup to carefully make a hole in the centre of both cakes, twist slowly and gently. Remove centre.
2. Take one of the (donut shaped) sponges and slice it at an right angle from the middle of cake to the edge.  Think about this, it is important.   Only cut form the middle of the top to the middle of the edge. The piece removed will become to head of Mr.Snake.
3. Place the cut sponge ( with the  angled pive removed) and place on plate. Place the whole donut shaped sponge on top, half covering the removed section and creating a figure 8.
4. Tuck the head piece from the angled cut in the top circle as the head on the snake.
5. Open pre-made royal icing and massage in green food colouring. Rolling pin out and cut into strips to cover the snake cake.  There will be plenty of tucking in.  I used and cheese grater to create a pattern of scales on the icing.
6. The the Roll-Ups, cut the square of at and angle across from one corner to the other, crossing the middle.  Do both ways to create diamond shapes.  Simply peel of shapes and arrange on the snake cake.  Use odd shaped ones for the eyes.
Introduction: Canning Lid Labels @ TechShop Chandler. This is a tutorial for some laser cut labels for canning jars. I've recently started canning my own tomato sauces, and I wanted to have a label that wouldn't require adhesive.  These labels are made to fit the standard size lids, not the wide mouth lides.  These instructions are assuming that you are using the Universal Lasers @ TechShop Chandler, and that you have taken the SBU and are familiar with how to operate the machine.For more information on the TechShop or to schedule a class, visit techshop.ws. Step 1: Gather Materials. For this project, you will need the Illustrator file provided, painter's tape, and cardstock paper.  Step 2: Customize File & Print. Open up the Illustrator file and change the text to whatever you would like. You can make the text smaller or change the font if you would like. Just make sure that whatever you want to be etched on the coaster is in black.When you have finished customizing the look of the labels, go ahead and print from Illustrator to the laser program. From the print screen in Illustrator, make sure to hit "Setup" and "Preferences" to access the laser settings. Set your material height to .01", and choose Construction Paper for the material. Make sure to hit apply. Access the Manual settings tab, and change the black settings to a power of 20%. Once you are back in the print dialog, hit "Print" Step 3: Setup Material on Laser Bed. Place the cardstock on the laser bed, and use the painter's tape to hold down the edges.  If the edges aren't held down, then the exhaust air will blow the paper around when the lid is closed.   Step 4: Print to Laser. Once in the Laser Control Panel, use the "Focus View" option to move the laser head to the spot on the material that you want to start cutting at. Then use the "Relocate" option to move the image to where the pointer is positioned. To do this, select the grab point on the image that you want to line up with the start point, and then hit "To Pointer" in the bottom right hand corner of the screen.Once you have the start point lined up, you can use the "Duplicate View" option to print more than one label at a time. In this example we will be printing 6 labels by setting both the X to 3 & Y to 2. When you have completed all these steps, you are ready to start the file printing. Go ahead and press the big, green Play button. Step 5: Label the Jars. Once you have processed your jars, and they have had time to cool, take off the lid band.  Place the label in the top of the band and screw it back onto the jar.Enjoy!
Introduction: Herb-Infused Gourmet Tortilla Chips. 
          Transforming ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!
Create tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.
Add ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.
Designer Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole "pop". 
This simple, inexpensive recipe technique takes just minutes and a few simple ingredients. Use your imagination to customize your Chips with herbs and spices that compliment your dish. 
Don't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either.  You won't be purchasing those spendy flavored doritos anymore. Your taste buds and your wallet will both thank you!
Here's what you'll need to get started:  		Store-bought Tortilla Chips- preferably low (or no) salt
		Canola Oil Spray
		Herbs and/or dry seasoning/sauce/dressing mix
Here are the EASY-PEASY cooking directions: 		 Preheat your Oven to 350 degress.  
		Layer the Tortilla Chips on a cookie sheet.
		Spray the chips with Canola Oil.
		Sprinkle with the chips with the herbs and spices of your choice.
		Bake for 3 minutes.
		Remove from the oven and serve!
Finally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from: 		Garlic Pepper
		Chili Powder
		Rosemary
		Thyme
		Lemon Pepper
		Dill Weed
		Garlic Powder
		Onion Salt
		Paprika
		Oregano
		Italian Herb blend
		Tarragon
		Ranch Dressing Mix
		Taco Seasoning
		Dry Cheddar Cheese Mix (from boxed Mac & Cheese)
There are literally DOZENS more herb and spices blends available so don't be shy about experimenting. 
I used Lemon Pepper and Dill for a flavor to enhance an upcoming Nacho creation.   I also tried Cheddar cheese and Taco seasoning together for a basic dipping chip. Tarragon with garlic pepper sounded good so I tried that, too. ;-) ALL of these combos were absolutely delicious!
Just give this a try... you simply cannot go wrong! ;-)
Introduction: "I Wanna Help!" Bread. If you have an eager young baking assistant, this is a great recipe.  It's very simple & the mixing is done in a Ziploc bag, which is both fun & less messy.  Plus, the bread is delicious! Step 1: Preparations. 
To make this bread you will need a gallon size Ziploc bag, small mixing bowl, 8x4 loaf pan & the following ingredients:
3 cups all-purpose flour, or equal part white & whole wheat flours, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt Step 2: Smoosh, Bubble, Smoosh, Rise & Bake!. Let's make some bread!
Combine 1 cup of flour, sugar, yeast and warm water in the Ziploc bag. Smoosh & mix until combined. Allow the mixture to rest for about 10 minutes.  You will see bubbles in the mixture, which means the yeast is working.
Next, mix 1 cup of flour, dry milk, salt and oil in your small mixing bowl, then add this to the Ziploc bag. Time to mush & squoosh again! Once that is well incorporated, add the final cup of flour & squish around again until combined.
Take the dough from the bag & turn out onto a lightly floured surface.  Knead for about 5 minutes, then place in a greased loaf pan. Cover with a towel and allow to rise in a warm place for about 30 minutes, or until about doubled in size.
Bake the bread for about 30 minutes in preheated 375 degree oven, or until golden brown.  Remove from pan & allow to cool somewhat before slicing. Enjoy!
Introduction: Ginger Bread Houses. Christy, Colin, Jess, a few other friends, and I spent an evening building ginger bread houses.  We were all bogged down with the crunch right before the holidays at work, and no one had time to bake proper ginger bread.  So, we used ginger bread house kits, which while not tasting so good, did let us get right down to building.  Actually, considering the amount of candy sitting around, it probably was a good thing the ginger bread wasn't tasty - I probably would have had twice the stomach ache afterwards. Gluing the ginger bread together with molten-sugar from a hot-glue gun works amazingly well, as seen here in Candy Towers Built with a Molten-Sugar Hot-Glue Gun and Gluing a gingersnap cottage (like a nerd).  It's way better than icing, and allowed Colin to make an 8-sided "modern ginger bread house" that concluded the evening when we smashed it while playing catch.  Christy won the award for most obsessive compulsive house.
Introduction: Experimental Bread Pudding. I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an "experimental baking narrative" than a recipe.Experimental Leftovers Bread Pudding:Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean. I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over. Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!
Introduction: Rhubarb Syrup. Simple rhubarb syrup that you can serve with adding more water and ice cubes as cold drink, or an ingredient for a cocktail, and also great for pink lemonade! Step 1: Ingredients and Method. 1 c packed chopped rhubarb stalks (if you freshly cut the rhubarb, discard the leaves as they are poisonous)1 c sugar1 c waterBring all to fully boil on high heat then lower temp to medium-low and let simmer for 5-10 minsTake off from heat and let cool completely to room temperatureStrain (you will get about 300 ml of syrup)-------------------To serve: Pour syrup in serving glass, add in enough cold water and ice cubes.
Introduction: Baked Brie. This is an appetizer that is easy to make, yet seems more elegant. You can change out the kind of jam/preserves you use or try it with something savory, like pesto. You can also add nuts, like sliced almonds, when you add the preserves. Serve with bread, crackers, apple slices, or anything else you might like! Step 1: Gather the Ingredients. 1 (8 oz.) can refrigerated crescent roll dough
1 (8 oz.) wheel of Brie cheese
2 Tbsp. fruit preserves/jam (I used nectarine in this version, but raspberry or apricot are also good choices)
1 egg, beaten
French bread slices, Granny Smith apple slices, crackers, etc. to serve Step 2: Prepare the Crescent Dough. Heat the oven to 350 degrees Fahrenheit.
Unroll crescent dough and and separate into 2 sections (crosswise). Press the 2 sections into squares, pinching and sealing the perforations as you go. Step 3: Cut Out Shapes. If you want, cut shapes out of the corners of 1 dough square. Set the shapes aside for later. Step 4: Wrap Up the Cheese. Place the brie on the remaining square of crescent dough (I trimmed the rind off the top of the brie - it's up to you). Top with 2 Tbsp preserves/jam.
Take the square of dough that you cut shapes from earlier and place on top of the brie. Press evenly over the cheese and seal to dough on the bottom. Fold bottom edges over the top of the dough, pinching and sealing seams. Place cut out shapes on top of dough. Step 5: Egg Wash and Bake. Place crescent wrapped brie in small dish sprayed with cooking spray (you can also use a cookie sheet - I like to use a shallow dish in case any of it leaks out when baking).
Brush the top of the dough with beaten egg.
Bake in preheated oven for 22-24 minutes or until golden brown and dough is baked through. Cool for ~10 minutes. Step 6: Serve and Enjoy!. Transfer brie to serving plate and eat with crackers, bread, apple slices, or whatever else you want. Enjoy!