MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies. Visit the website for more detailsWow! These are such an awesome treat - and gluten free too! It's a bit of a long winded name - Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it's the only way I thought to describe them properly - because they are exactly what the name says!If you're not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it'd be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.The icing on these cookies is the most unhealthy part - so if you're on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten - and oat flour - so they're pretty healthy!These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good - just not as good!)If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!Did you know we've just launched our Vegan Food Magic eBook!? Check it out below! If you use the Offer Code dvegans5off you'll receive over 30% off! (this is only available for the first week!). So go ahead and copy the code above and click the link below to get an awesome discount and access to some ah-maze-ing recipes!!Yes please! I'd love to receive over 30% off!  Step 1: What You Will Need. Cookies:1 1/2 cups oat flour1 tsp baking powderPinch of salt1 tsp cardamon1 tsp cinnamonPinch of clove powder1/8 tsp nutmeg powder1/2 tsp ginger powder1/2 cup pumpkin (pureed of mashed)1/2 tsp vanilla extract1 Tbsp apple sauce1/4 cup coconut sugar1 Tbsp macadamia or almond butter1/4 cup crushed peanutsIcing:1/4 cup nuttelex or earth balance1/4 cup icing sugar (plus 1 extra Tbsp)1 tsp macadamia butter1 Tbsp pumpkin puree or mashed pumpkin Step 2: . Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl Step 3: . Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl Step 4: . Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts Step 5: . Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies Step 6: . Bake in a preheated oven at 190℃ for 15 minutes, until browned and hard on top Step 7: . Take out cookies and let cool on a cooling rack for 30 minutes Step 8: . To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes Step 9: . After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together Step 10: . Then feel free to stuff your face!
Introduction: Copy Cat Loft House Cookies . you know those little jems of cookies sitting in the grocery store bakery just saying eat me as you walk buy well I have found the closest recipe to them good for holidays since no one will have to know how many didnt make it since they got eaten  Step 1: Gather All Ingredients . 6 cups flour 1 teaspoon baking soda AND baking powder1 cup butter room temperature2 cups granulated sugar3 eggs 2 teaspoons vanilla1/4 teaspoon salt1 ,1/2 cups sour cream  Step 2: Dry Ingredients . 6 cups is a lot of flour so I one bowl count out all six and add the baking powder ,baking soda and salt  Step 3: Wet Ingredients. in another bowl cream the sugar and butter until fluffy and light about three minutesadd eggs one at a time mixing between each then add the sour cream and vanilla one scoup at a time mix in the flour mixture it will be sticky at the end but that is okay don't add more flour!  Step 4: Let It Chill Out! . wrap it up nice a snuggly and let it chill in the fridge over night or a few hours just until firm  Step 5: Roll Cut Out and Bake!. this step you preheat oven to 350 then flour surface well and top of the dough so no sticking happens!then roll out the dough until 1/4 inch thick it doesn't need to perfect just as uniform as you can get were not robots here then with a round cookie cutter cut out your cookie and keep rolling dough or the rule I follow is three times only don't want over worked dough then spray your sheet it is the only way they will not stick to the pan bake for eight minutes or until pale golden brown I have a temperamental oven which first pan comes out just a shade to dark  Step 6: Frost and Enjoy! . this step is all up to you. you can make your own frosting or a premade one will do the trick sprinkles or a cookie crumble ontop use your imagination and go nuts they taste good on their own too if they can't make it this far
Introduction: Mobile Chicken and Waffles. Ever wanted a fantastic, portable snack that will make you the envy of all your friends? This sure isn't it, but it's still pretty great.  Step 1: Obtain Elements . There are three core ingredients to this masterpiece of modern engineering:-McChicken Nuggets*-Waffle Cones-Honey Mustard Sauce*Cookout nuggets can be substituted, but no other nugs Step 2: Combine Components. When packing your cone with nugs, ensure that each nug is the correct shape to ensure efficient space usage. Once the cone is sufficiently packed, drizzle the Honey Mustard over the surface. Allow it to percolate down and ensure even nug coverage. Step 3: Embrace Your Mistakes. Enjoy the stares and ire of everyone in the McDonalds. You've earned it.Pictured - the corpses of 80 chicken nuggetsShoutout to Rob Josh and Yoorie for helping make this happen. You're all inspirations
Introduction: Dessert Hamburgers. I always wanted to start a restaurant. How else am I going to have one if I don't have my own homeade recepies. Step 1: Ingrediants & Supplies. Yellow cake mix
Vanilla Ice cream
Hersheys chocolate Shell
Cool Whip
Carmel Sauce
Strawberry glaze (for strawberry shortcake)
Coconut
Green food coloring (I used blue and yellow because my mom didn't have any green)
Cupcake pan
Pan grease
Optional: Red and yellow ketchup and mustard bottles Step 2: Cupcakes (buns). Get out your cupcake pans, grease, and yellow cake mix. Grease pan. Follow instructions on the back of cake mix box. If it says to have wrappers around the cupcakes when baking, don't. After taken out of the oven and cooled, cut in half. Lay aside. (I made them the day before) Step 3: Ice Cream Patties. Have Shell ready for use. Get a cup out for easy cutting (you will have to have a slab of ice cream cut into circles).Get your box of ice cream out with a spreading spatchula. Cut a fairly thin slab of ice cream with the spatchula. Use cup to take out small circles of ice cream. After every two circles, cover one side with Shell. Place each two on a plate (two per plate). Stick in freezer after evey plate is complete. I spread it with my hand but I had the idea after we were done to put the Shell in a pan and dip the ice cream circles in it. After it's complete, take each plate out, flip the ice cream and do the other side. You will have ice cream patties when finished. Step 4: Coconut (onion and Lettuce). Place half of the coconut in a bag with some green food coloring. Shake bag until green. Put each white and green coconut in a bowl. Place in fridge. Step 5: Carmel (mustard) and Strawberry Glaze (ketchup). Optional: Place carmel in mustard bottle and glaze in ketchup bottle. Step 6: Finished Project. Have everyone come in and put there own together because some don't like certain things (I put everything on mine).
Enjoy!
Introduction: Raw Mango Drink (Panha) . This drink is made from Raw mango. It is also best way to cool off during summer. Since Mango is seasonal fruit which is available during summer, Raw mango drink is the best to beat the Heat. Step 1: Ingredients and Seasoning:. Ingredients: 1 medium large Raw Green mango, washed Few Ice Cubes or Crushed Ice 2 ½  cups cold waterSeasoning - adjust to taste 2 tsp Cumin Powder (Available in any Indian store or a store that has Asian spices section) 2 tsp of Black Salt 4 tbsp Sugar, to taste (see Tips) Few Mint leaves or cilantro leaves to garnish (optional)Tips:1.     Water : The amount of water will depend on the consistency you like along with the amount of pulp from the               Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water               accordingly.2.     Seasoning : The amount of Cumin Powder and Black Salt depend largely on how tangy/sour the Mango is. It             will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance             from the mango and sugar.3.     Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour         it probably will be. Some people tend to use little ripe mango (when the Green mango is soft when pressed)               which will be little sweeter than the unripe ones, you will need to add less sugar. Step 2: Method to Prepare:. Method :1-     Peel the Mango and cut it to pieces leaving out its seed.2-     In a vessel, add the cut mango pieces and about 1 cup water, boil for about 10 minutes.3-     Let it cool to room temperature and remove the pulp.4-     Place the pulp into a processor/blender and puree it into a smooth consistency.5-     In a serving jar, add the pulp along with 2 tsp black salt and 2 tsp Cumin powder, 4 tbsp sugar (more or less can be added to taste). Mix well. 6-     Add about 2 ½ cups of cold water and generous amount of ice cubes or crushed ice. Stir well. 7-     Pour out the drink in serving glasses and garnish with mint leaves or cilantro leaves. Step 3: Enjoy the Drink!.
Introduction: Fainting Fancies. This version of the Weasleys' trick sweet uses the idea of a double shock to add magic to its gummy goodness.  Firstly, the savory orange colored "fainting" side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin.  Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon. Step 1: Supplies. 4 Tbsp unflavored gelatin
4 Tbsp water
1/3 cup carrot juice, strained (other juices work here)
1/4 teas ground cumin
1/3 cup apple juice
6 Tbsp sugar
1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)
1 small pan*
*Total volume is 1 1/4 cup so I used a mini loaf pan 5"X3"  To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height. Step 2: Non-Sweet Side (Orange Colored). Place 2 Tbsp water into a small bowl.  Add 2 Tbsp gelatin.  Set aside for at least 5 minutes.
In a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work).  Heat on low-medium to simmering.  Add the gelatin.  Stir until gelatin is melted.
Pour into pan and place in refrigerator to chill.  Once it is set-up and cool, about an hour or so, proceed to the next step. Step 3: Revival Side (Yellow). Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.
In a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet.  Heat on low-medium while stiring until sugar is dissolved. Add the gelatin.  Continue stirring over low to medium heat until gelatin is melted.
Set aside while this mixture cools a little.  It should still be warm but not so hot it will immediately melt the cooled orange side.  I set it out for about 15-20 minutes but your experience may vary.  Carefully pour over orange gelatin and place in refrigerator to chill and set-up. Step 4: Cutting. One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife.  Turn out onto a slightly damp cutting board (this prevents it from sticking so much).
Keep a bowl of hot water handy.  Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through.  Slice off a side, as shown.  Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces.  If uneven, trim them to even them up.
Allow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness.  Keep packaged between layers of parchment paper in the refrigerator.  Since the carrot side is completely unsweetened, it should be kept cold.  So if you happen to make two sweet sides, refrigeration is not necessary.
Introduction: Paprika BURGER Buns. Everyone loves burgers. They are easy to make, cheap and soooo delicous. To get the most delicous one, every ingredient has to be perfect. So lets start with these lovely BURGER BUNS. Step 1: Ingredients. 500g flour (smooth) http://goo.gl/JmmLaV the 00 type is used in italy. you can use other types but with this one you will get the best flavour21g yeast50g Butter225g Water125g milkSaltSugar1 small Egg(Paprica)(Herbs)(Sesame) Step 2: Activating the Yield. Melt the butter in a small pot. Add the water and milk and heat it up to approximately 35°C. Remove the pot from the oven and add the yeast.Stir everything until the yeast is melted. Add a piece of sugar and wait for 10 minutes to get the yeast activated. Step 3: Dough. Give the flour in a large bowl and add a little bit of salt.If you want to give your buns a little bit of extra taste and colour combine the flour with a bit of paprika powder and some Italian herbs and mix it all together.Combine the yeast mixture with the flour and use a dough mixing – machine (http://goo.gl/3wbS4D)to get a perfect dough. You can also use your hands and knead it for at least 10 minutes. The dough should be really fluffy and a little bit wet. Step 4: Cover and Rest. Cover the dough with something, put it to a warm place and let it rest for at least 1h.Cut the dough into pieces of 80g each (or bigger if you want to) and form a bun.. Give each bun enough space and let is rest for 1h again.Put your buns gently on a baking tray (make sure to leave sufficient space, because they will grow). Step 5: Baking. Whisk the egg and use a brush to spread a little bit on the surface of your buns. Now you can add some sesame, fresh herbs, parmesan, bacon, anything you like…Get the tray into the heated oven (220°C, hot air) and leave it for 8 – 10 minutes. Step 6: Cool Down. We know, you are hungry. But to get the best results you have to wait a little bit again.Sprinkle a bit of water on your buns and cover them with a towel. This will help to get them really fluffy.Want to see more awesome recipes? Check out this: https://www.instructables.com/id/Quesadillas/If you like this instructable and want to see more from us, please subscribe to our channel and write it in the comments below
Introduction: Rice Chick Pea Flour Dosa. -This dosa does not require any fermentation and can be prepared with left over cooked rice.Ingredients:-1/4 cup cooked rice-Half cup chick pea flour-1/4 cup yellow maize flour-3tbsp grated carrot-Half  tbsp sesame seeds-Half tsp cumin seeds-red chilli powder-salt as per taste-Any cooking oil Step 1: Blend Cooked Rice. -Take 1/4 cup cooked rice in blender and add little water to it. Blend to paste. Step 2: Mixing. -Take half cup chick pea flour and 1/4 cup yellow maize flour in bowl and mix both of them Step 3: Add Blended  Rice Paste. -Next add  blended cooked rice paste to it and mix. -Add water to it and make a flowy batter. Batter should not be too thick or totally liquid like. You should be able to spread with laddle in circular motion. Step 4: Add Grated Carrot. -Next add grated carrot to prepared batter and mix Step 5: Add Roasted Sesame and Cumin Seeds.  Dry roast half tbsp sesame seeds and half tsp cumin seeds and transfer to the batter Step 6: Add Spices. -Add red chilli powder and salt as per taste and mix. Step 7: Prepare Dosa. - Heat the pan.Take small portion of batter and pour with laddle on pan.spread it little in circular motion with laddle. Step 8: Flip and Cook on Other Side. -Add few drops of oil on all sides and cook on one side. when one side turns brown flip and cook on other side too. Step 9: Serve Dosa With Curd. -serve dosa with curd or pickle.
Introduction: Korma (White Chicken Curry). We usually look for a spicy taste when it comes to curry. But white curries can also be delicious and chicken Korma is one of them. I'm not a very good cook but I've tried to cook this Chicken Korma Curry (Mom helped a little, but I cooked! :) We eat this curry with pilao rice and it's really tasty. Korma is one of the easiest curry recipes and this ible will show you how to cook this white and sweet chicken curry in only 3 steps! Step 1: Ingredients. To make Korma you'll need:-Chicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tspOil - enough to cook Step 2: Preparing Chicken and Onion. Cut the chicken (skinless) into pieces of your choice and wash them well. Now take a bowl and mix the chicken pieces with half cup of yogurt. Cover the mixture and place it in the fridge, while preparing the rest.Take a medium sized pot, preferably heavy with a slightly rounded bottom. Add soybean oil to the pot and heat oil ()medium heat for a minute or more. Then add the sliced onions to the oil. Step 3: Cooking. Fry and stir onion for 3-4 minutes but don't let the onions turn brownAfter 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well. Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk.Add a cup of water and stir frequently for a while.Cover the pot until the chicken is cooked through. Don't let the chicken turn brown. It'll take around 15 minutes.After the curry is cooked you can serve it with pilao rice. Korma and pilao taste really good together.Enjoy! :)
Introduction: Make Perfect Popcorn Every Time. Most people love popcorn. It's quick to make, has very little calories and tastes great. I am going to show you how to make perfect popcorn on the stove every time in about 15 minutes. No burnt popcorn and very little un-popped kernels. Step 1: Prepare. Get everything together. You will need:
a suitable pan or pot.
1 tablespoon of cooking oil
uncooked popcorn
Salt
Other spices
Heat the oil in the pan on a medium heat. My stove is marked from 1 to 6 and I use 4. Put 3 to 4 kernals (pips / seeds) in the pan before it heats up.  Step 2: Cook. Cover the pan and wait until you hear the 3 or 4 kernals pop in the pan. Immediately turn the heat off, covers the pan evenly with popcorn kernals, put the lid back on and count to 30. Then turn the heat up again to 4. As soon as you hear the first popping start turn the heat one notch down. In my case to 3. Make sure there is only one even layer of popcorn kernals on the bottom of the pan when you put them in. Lift the lid slightly to the side. As soon as the popping starts to subside turn the heat down again. In my case to 2. Wait until there is no popping sound for 10 seconds then turn off the heat and take the pan off the stove.
Your popcorn is done. Spice it and eat it.
Introduction: Make Fresh Chili Powder. It's been another bumper year for our hot peppers and with five more plants we have tons (we stopped counting at 300 or so). We've done everything from cooking with them, pickling them, turning them into hot pepper oil, making hot sauce with them, and drying them.This year we decided to take the easy route and turn them into chili powder. It's a super simple way to preserve the peppers for later use and it is really versatile. Step 1: Tools. The ingredients for this are just the peppers themselves, however the tools take some enumerating:Gloves Cutting board Knife Dehydrator Coffee grinder (blade, not burr type)If you don't have a dehydrator I wouldn't recommend substituting a warm vented oven, like you can do for beef jerky. Unless you're using really mild peppers, the capsaicin in the spicy peppers will become airborne and really hazardous for breathing in. For other warnings and safety information, check out my hot sauce 'ible.Also, a good food processor may work in place of the blade-type coffee grinder, however you'll likely just end up with flakes. In any case, a dedicated coffee grinder for spices is just a good thing to have. Step 2: Cut and Remove Seeds. Pick and rinse your peppers. Start by cutting off the stem and cap then slicing each pepper along the length to the tip (remember to have your gloves on!). Flay the pepper open then use the blade of the knife to scrape along the veins to remove the seeds. The vein of a pepper is the general name for the structure that the seeds are also attached to (the placenta). You can also cut the pepper into narrower slivers to accelerate drying.Do this for every pepper. You can either dry and save the seeds to plant next year or use them to flavor oils or alcohols. Step 3: Dry the Peppers. Collect all of your prepared peppers and line them on the dehydrator racks so that they do not overlap. Set the dehydrator to vegetable setting (around 130°F / 55°C) and plug in somewhere outside of your house (a garage, covered porch or shed works well). Allow the peppers to dry for around 12-24 hours. Step 4: Grind the Peppers. Once dried, the peppers should all have about the same look and consistency, though different peppers and thicknesses will dry differently. You can check them by putting your gloves on and bending them, they should be somewhat plastic but not wiggly and brittle.Collect all of your dried peppers and begin to introduce them into the grinder a handful at a time. Putting too many in at any one time will result in longer grind times and irregular powder. Once each batch is at the consistency of powder you like, dump it into a container or bag and start on another handful. Just be careful of airborne dust! Step 5: Finished!. That's it!Super simple and fresh! Use it as-is on pizza, Thai food, curries, pasta sauces,dipping oil, or even a little bit on your chocolate ice cream! Or you can add salt and other spices to make rubs, basting seasoning, or chili powder blends (also sometimes called chili powder) to put on eggs, tacos and other foods!
Introduction: Tau-nados!. We aren't in Kansas anymore Dorothy...
Tau-nados are 2pi(e)  twisters of deliciousness!!! These little babies seem to appear out of no-where and leave mouths watering in their wake! WARNING, they are dangerously addictive and hazardous to your health, so LOOK OUT!!!
INGREDIENTS:
2 pie fillings that you think would taste good together (mine was raspberry & peach)
Pie crust (purchased, or homemade)
Cinnamon sugar (I mix about 1/4 cup sugar with 1 tsp. cinnamon)
A deep skillet, or Fryer
Enough oil to fry them in.
That's right they are FRIED! I warned you they were hazardous to your health!
OPTIONAL: You can also bake them as directed for your crust but the filling tends to bubble out a little when they are baked.
TO MAKE:
1. Roll out the pie crust.
2. Spoon one of the fillings near the edge of the crust in a horizontal line.
3. Roll the crust up starting at the end nearest the filling & stopping when the end is overlapped by about 1/4"
4. Cut remaining crust away from the rolled portion.
5. Repeat this process with the second flavor of pie filling.
6. With the overlapped portion facing down gently braid the 2 pie filled tubes together & pinch the ends closed.
7 Heat your oil to 375*
8. With the overlapped sides down, gently drop your Tau-nado into the hot oil to fry & cook it until golden brown. (gentle roll it over occasionally with a couple slotted spoons to ensure even cooking)
9. Carefully remove it from the grease. ( I used 2 slotted spoons to gently lift mine from the oil) 
10. Sprinkle it generously with your cinnamon sugar & let it cool.
With the THUNDERING of foot steps headed your way they will disappear in a FLASH!
Introduction: Fresh Veggie Tart . If you're on a healthy eating path, fresh veggies have a regular appearance in your daily routine. With this recipe you can mix it up and serve your salad in the form of a savory tart!This tart is filled with simply fresh and juicy tomato slices stacked on a mixture of colorful veggies like chickpeas, onions, bell peppers, cucumbers, cilantro and mint. Healthy, cute, and creative!If you like my instructables, please vote for it in the Raw Food Contest. Step 1: Ingredients  . To prepare this veggie tart you will need:1 tomato½ bell pepper (I have used yellow bell peppers)½ cucumberEqual quantity of chickpeas½ white onionA wedge of lemonSome cilantro leavesSome mint leavesSalt to taste1 tsp. Vinegar Step 2: Chop and Mix Veggies. Cut a tomato into two equal halves. Thinly slice one half of the tomato and chop the other half into small pieces.Finely chop the onion, cucumber, bell pepper and cilantro.Mix all the chopped veggies and chickpeas in a small bowl/glass.Add 1 tsp. vinegar, salt to taste and squeeze a lemon wedge into the veggies and mix it well.Once you have mixed all the veggies in a glass, place a plate above the glass and holding them firmly together flip them upside down as shown in the picture. Gently lift up the glass from the plate to form a nice round shape of the veggies in the center of the plate. Step 3: Garnish and Serve !. After setting the veggies in the center of the plate, place the thinly sliced tomatoes over it and garnish it with some fresh mint and cilantro leaves.Enjoy this fresh and tasty Veggie Tart  !
Introduction: Choco-pucks. Choco-puck recipe
1/2 cup salted butter - softened
3/4 cup brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
3 tsp. vanilla extract
2 eggs
2 cups Hershey Mini-Kisses
2 2/3 cup all-purpose flour
Pre-heat your oven to 350 degrees.
Mix all ingredients except for mini-kisses and flour together.  Fold in flour and then add the mini-kisses.  Pack a 1/3 measuring cup with dough to get the necessary puck shape.  Bake on the center rack for 18 minutes.  Let cool for 3.3 minutes before eating with ice cream.
Introduction: Asian Chicken Pizza. This wonderful pizza is topped with lots of crunchy vegetables and has great Asian flavors.Ingredients  4 Rhodes Texas™ Rolls or 6 Rhodes™ Dinner Rolls, thawed to room temperature  1/4 cup hoisin sauce, divided  2 cups shredded rotisserie chicken  1 cup grated mozzarella cheese, divided  2 tablespoons green onions  1/3 cup yellow pepper strips  1/3 cup red pepper strips  grated carrots  chopped fresh cilantroInstructions  Spray counter lightly with non-stick cooking spray.  Combine rolls into a ball and roll into a 13-inch circle.  Cover with plastic wrap and let rest 15 minutes.  Remove wrap and place dough on a sprayed 12-inch pizza pan.  Spread dough evenly with 2 tablespoons hoisin sauce.  Combine chicken with remaining hoisin sauce and stir until evenly coated.  Sprinkle crust with 2/3 cup cheese.  Top with chicken, green onions, red and yellow peppers and remaining cheese.  Bake at 425°F 8-12 minutes.  Remove from oven and top with carrots and cilantro.Video Instructions: http://www.rhodesbread.com/recipes/view/2299
Introduction: Etta's Zucchini Muffins. This recipe made it's way to me through my husband, who learnt it from his mother, who was given it by her realtor Etta when preparing to sell her home. Etta swore that if she baked these an hour before the open house, she would get an offer before the end of the day. Etta was not wrong and her Zucchini Muffin recipe earned a permanent place within the family. This is the easiest and most delicious recipe for Zucchini Muffins that I have ever tried. In Etta's words "this makes a big batch". In my words, it's 24 cupcake sized muffins. Happy Baking :) Step 1: Ingredients. 3 medium zucchinis1/2 cup canola oil --or-- vegetable oil1/2 cup unsweetened apple sauce4 eggs1/2 cup water3 cups flour2 cups sugar1 1/2 tsp baking powder2 tsp cinnamon1/2 tsp salt1 tsp baking soda1 tsp allspice   --Tools--cupcake/muffin tinlarge bowl medium bowl small bowlcheese graterwhisk mixing Spooncupcake/muffin liners  Step 2: Prep Work. Set oven to 350 degrees.You need 3 cups of grated zucchini. In my experience this is about 2 1/2 - 3 medium zucchinis. I grate my zucchini on the large cheese section of the grater in order to get visible and delicious slivers of zucchini in the finished muffins. Line the tin with cupcake/muffin liners. Step 3: Zucchini Mixture. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well.  Step 4: Beat the Eggs. In the small bowl beat the 4 eggs. Step 5: Add the Eggs. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well. Step 6: Mix the Dry. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.  Step 7: All Together Now. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.  Step 8: Fill 'em Up. Fill each cupcake/muffin liner: with 1/4 cup of mix for 24 large muffins,    --- or ---about 1/2-3/4 of the way full for 36 medium muffins. Step 9: Bake Time. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min. Step 10: The Cool-down. Cool for 10 minutes. Enjoy! Step 11: Recap. 1. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well. 2. In the small bowl beat the 4 eggs.3. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well.4. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.5. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.6. Fill each cupcake/muffin liner:with 1/4 cup of mix for 24 large muffins,    --or--about 1/2-3/4 of the way full for 36 medium muffins.7. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min.8. Cool for 10 minutes. Enjoy!
Introduction: Zombie Halloween Pavlova. When my family moved to Australia, one of the desserts I learned to make was a Pavlova.  It may look like meringue but it's not.  It has a crispy outer shell and inside is a marshmallow-like texture.  It's a brilliant base for any toppings you can think of especially fresh fruits.For Halloween, I've concocted a Zombie themed Pavlova.  Basically, his head is the Pavlova and up top is his exposed chocolate blood and raspberry brains.  To add a bit of height, I added in some white chocolate bones.  This is pretty easy to make and a fun treat for kids this  coming Halloween. Step 1: Ingredients. Pavlova5 egg whites250 g white sugar2 teaspoons vinegar 1 Tablespoon cornstarchGreen food colour gelToppings:Chocolate Whipped Cream60 grams dark chocolate bar300 ml heavy cream2 Tablespoons sugara punnet of Raspberries ( You can add more fruits like strawberries)100 grams white chocolate barwriting icing: black, red, green, yellow Step 2: Pavlova. Preheat the oven to 150 degrees celsius. (I'm using a convection oven)Whisk the egg whites.  When it becomes frothy as shown in the 2nd image, add in 2 spoonfuls of sugar at a time while whisking to dissolve and incorporate the sugar well.When the mixture is stiff and glossy, fold in the vinegar using a spatula.Fold in the green food colour gel a drop at a time until the colour is your desired shade of green. (It took about 3 to 4 drops to get a pastel green colour with mine.)Fold in the cornstarch.Prepare a parchment covered oven tray and place the mixture on top.  Shape it into a round mound and flatten the top part.Lower the temperature to 100 degrees celsius as soon as you place it in the oven. Bake for 1 hour and 30 minutes and leave it in the oven until it cools down to room temperature.  You will notice as it bakes, it will expand a bit.  Also, the top part cracked but it's fine since it going to be covered with toppings. Step 3: White Chocolate Bones. Melt the white chocolate in a double boiler.On a parchment, take a spoonful and make a vertical line, then take another spoonful and add 2 round shapes on each end.  Let this cool in the refrigerator until it hardens.Decorate the top part with red writing icing. Step 4: Chocolate Whipped Cream. In a sauce pan in moderate heat, place the sugar and half of the cream.  When the sugar dissolves, place the cream in a bowl with the dark chocolate and stir until melted.When it is completely cooled down, add in the rest of the cream and whisk until it's thick and fluffy. Step 5: Assembly. Decorate the pavlova with writing icing.  Pipe 2 yellow half arches for the eyeballs. Outline the eyes with black icing and place 2 dots for the pupils.  Make another outline with green icing around the eyes and a horizontal line for the brow.  Place the chocolate cream on top of the pavlova.Arrange the raspberries on top and the chocolate bones.Have a slice and enjoy your fruits of labor.
Introduction: How to Can Cabbage  . I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut. Step 1: Ingredients & Materials . You will Need:mason jars, bands and lidscanning potsauce pan cabbagecarrotsonionsmustard seed Celery seedwhite vinegar watersugar Step 2: Preparing the Food for Canning. Recipe for Cabbage carrot coleslaw Makes 6 (32oz jars)Ingredients:2 TSP mustard seed2 TSP Celery seed5-6 heads of cabbagebag of carrots shredded 2 large onions chopped6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).3/4 cups water3 cups white vinegar1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.4. Let sit for 5 mins.5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Step 3: Canning . Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes. It's usually just a few simple steps....1. Prepare your jars and lids. 2. Prepare the food you want to can.3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using. 4. Remove can or lid. Wait 5 more minutes then remove jars.5.Let jars cool and store!  Step 4: Recipe Two- Canning Cabbage . Prep Time: 20 minsProcessing Time: 15 mins, plus 5 mins to cool. Recipe:Canned Cabbage recipe Makes 6 (500ml) jarsIngredients:3 to 4 med size heads of Cabbage1 teaspoon of Sugar for each jar1 teaspoon of Canning Salt each jar1 teaspoon White Vinegar each jar4 to 5 cups boilong Water1. Chopped cabbage in desired size/shape and place in jar.2. Prepare canner, jars and lids.3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.4. Add a teaspoon of sugar, salt and vinegar to each jar.5. Add boiling water to each jar and cover beans leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Simular to sauerkraut.  Step 5: Recipes . I also canned Dill beans, applesauce and a lot of other Vegetables from my garden. visit us at thefarmhousewitch.com to see more recipes and ideas!
Introduction: Healthy Fettuccine With Hidden Vegetables. Do you want a savory fettuccine alfredo recipe that doesn't have all the calories and fat?  If so, this healthy fettuccine recipe uses pureed cauliflower as a faux-creamy base instead of all the unhealthy cream and butter that you'll see in other recipes.  I normally cook for a very picky eater every night who hates cauliflower.  He absolutely LOVES this recipe and still doesn't know it's made with a vegetable that he absolutely hates. He even went back for seconds! I'm going to keep this secret for as long as I can.  I hope you like this recipe! Step 1: What You'll Need:. 1 pound Fettuccine 4 cups Cauliflower (cut into large chunks) 2 cup Milk 2 tablespoons Butter 2 large Shallots (finely minced) 1/2 cup White Wine 1/2 cup Parmigiano-Reggiano (freshly grated) 1/4 teaspoon cayenne pepper 1/3 cup Parsley (chopped) Olive Oil Salt and Pepper Step 2: Cooking the Creamy Cauliflower. Place half the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the leftover milk from the pot and add the additional cup to make a creamy puree. Add the butter and continue blending until smooth. Taste and adjust seasoning. Step 3: Cook the Pasta. Bring a large pot of water to a boil and season generously with salt.  Cook the pasta one minute less than the packaged instructions.  Don't drain the water that cooked the pasta.  This will come in handy later. Step 4: It's All Coming Together Now.... While the pasta is cooking, place a large saute pan over medium heat and add 1 to 2 tablespoons of olive oil. Add the shallots and season with salt and cook for 2 to 3 minutes, or until slightly tender. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes. Add the cauliflower puree and loosen with about 1/3 cup of pasta water.  Add the pasta. Step 5: . Add a few sprinkles of cayette pepper.  Toss the pasta again and add more cooking water if the pasta seems too dry. Add the Parmigiano and parsley and toss to coat. Serve and enjoy!
Introduction: Tropicoco Bar. Go Tropo for the Coco Step 1: . You will need:230g - White Chocolate Chips500g - Icing Sugar250g - Fine Desiccated Coconut440g - Canned Pineapple Rings425g - Canned Mango Step 2: . Take lid off canned mango.Discard syrup. Step 3: . Place mango slices on paper towel.Pat off moisture. Step 4: . Repeat with Canned Pineapple Step 5: . Put Mango and Pineapple in blender.Blend until smooth. Step 6: . Add Coconut and Icing Sugar to Mango and Pineapple mixture.Combine well. Put to one side. Step 7: . Melt White Chocolate. Step 8: . Coat chocolate moulds to create an outer shell.Pour out any excess chocolate back into bowl. Step 9: . Fill chocolate shells with pineapple/mango/coconut mixture. Step 10: . Pour remainder of chocolate to create base.Leave to set properly. Step 11: . Remove from mould and eat.NOTE: This recipe makes an extremely excessive amount of the filling compared to the chocolate it uses. It could also be used as a filling / icing alternative for a cake or ice-cream topping. The choice is yours.
Introduction: CheeseCarrotts. Super easy, very fast and delicious!Cut the carrots in slices.Cut cheese in sices.Put the cheese slices on top of the carrot slices.Enjoy this healthy and amazing snack!!!Some people feels weird when they see it, but please try it before judging and you will not regreat it!!!
Introduction: Tartar Sauce (The Groper and His Wife Copycat Recipe) . In Perth, one of our favourite things to do is have fish and chips down at the beach and one of my favourite places is called the Groper and his Wife.  They have the most incredible fish and chips but more importantly is the tartar sauce you get to dip your crispy chips and fish in.This is my version of their incredible tartar sauce and I hope that you enjoy it to! Step 1: Ingredients. - 1 1/4 Cup mayonaise- 1 Medium dill pickle (or about 1/4 cup chopped)- 1 tsp Dijon mustard- 1 Large spring onion- 1-2 Tbsp lemon juice (fresh squeezed)- 1 1/2 Tbsp drained capers- *Optional* 1/4 tsp hot sauce Step 2: Equipment. - 1 Mixing bowl- Chopping board- Chopping Knife Step 3: Chop the Ingredients. This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier. Step 4: Mix All Together. Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl.  Mix the ingredients together and frefridgerate at least 2 hours.**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste** Step 5: Serve/Storage. The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.Keep it stored in an air tight container for up to a week in the frigde.
Introduction: Coffee Bean Cookies. I found some leftover instant coffee powder a few days ago. Since I'm not a big fan of instant coffee, I'm thinking of baking something to use the coffee powder. This cute and delicious coffee cookie is very easy to make, and is a perfect match as a dessert for your coffee.    Step 1: Ingredients. You will need:--45g butter--30g sugar powder--10g heavy cream--12g instant coffee powder--3g cocoa powder--100g cake flourYou might need to adjust the amount of sugar powder you use based on the sweetness of your coffee powder. And although in most cases a better ingredient leads to a better result, you shouldn't use high end ground coffee powder in this case. It's a waste on one hand, on the other hand it would make the cookie too bitter to eat. Step 2: Prepare the Dough. Soft your butter (don't melt it) and combine it with sugar powder. Put your coffee powder, cocoa powder and heavy cream into the mixing bowl as well.  Step 3: Combine the Ingredients. After you combine those ingredients together, use a spatula to smooth everything. Then sift the cake flour into the mixing bowl as well. Mix the flour into the mixer, but don't over mix it.  Step 4: Shape the Dough. At first it would look like bread crumbs. Then use your hand to press them until it became a smooth dough. It's actually a very easy process as you can see on the right corner of first picture, I shaped a small dough very easily. Step 5: Shape the Coffee Beans. Divided the dough into 5g small pieces, shape each one to an oval shape and then press the middle line with a tooth pick.   Step 6: Bake the Cookies. Put them into the oven which is preheated to 340°F, and bake for about 20 min.Take them out and let them cool. They are very crispy after they cool down.  Step 7: Enjoy!. It's very tasty with the nice aroma of coffee, the shape is also very cute, so I love some of the cookies when I'm having my coffee!Hope you will like this, and if you do, please vote for me in the Caffeine Contest, Thanks a lot!!Enjoy your coffee and your coffee cookies!
Introduction: Sugar Free 5-Minute Chocolate Truffles. Do you know which part of the year is best? Christmas :-) and what is the best sugar free treat? Mine delicious christmas chocolate balls. These truffles are hand-made, no bake and gluten free treat from heaven. Absence of sugar makes them also very healthy.So what is secret behind my very favorite chocolate truffles recipe? 1) Get best cacao powder you can get, it will make recipe much more delicious 2) Pick top grade dried dates 3) Get fresh cinnamon 4) And it is time to make chocolate truffles Step 1: Check Video :-). Ingredients200g/7oz dried dates 3-4 tbsp top grade cacao powder CinnamonInstructions Cut dates into small pieces You can also mix them but remove all nuts from dates In bowl mix chopped dates and cacao powder Mix well by hands until you make nice smooth huge christmas chocolate truffle :-) Divide into halves 3 times (make 8 pieces) Roll out spheres Cover them in cinnamonIf you enjoy my recipes make sure you visit my 7 Diet Meals blog and subscribe to my YouTube channel!
Introduction: Honey Lemon Granola. This is a very delicious granola recipe! You can put it over yogurt or with fruit .  Ingredients :-4 cups quick or old fashioned oats (360g)- 1/2 cup honey (168 g)- 1/4 cup lemon juice (60 ml)- 1/4 cup canola oil ( 60ml)Instructions:Preheat oven to 325*F. Measure out 1/4 cup lemon juice and 1/2 cup honey. Mix together with fork until thoroughly combined. - to a large bowl add  oats . Add honey mixture and oil . Stir together completely. - pour into a pan and bake for 25-30 minutes or until slightly brown . Make sure to STIR every 10 MINUTES!
Introduction: Creamed Rice. this is a sweet, simple dessert thats great for cold winter evenings. it can be made with ingredients that you almost always have lying around and is a wonderful blank canvas for toppings and additions!!!
i got the recipe for this in the cooking: a commonsense guide cookbook
i have made a few adjustments myself, and you might too depending on your own personal tastes
this is my first entry into the Dessert Contest, so if you like it, I'd appreciate a vote :D Step 1: The Simple Ingredients. one thing i love about this recipe is you can almost always be certain you'll have the ingredients! you'd never believe that a few simple, rather bland ingredients make such a sweet, creamy dessert!!!!YOU WILL NEED
90g short-gran rice (i use about 100g of jasmine rice)
1litre of milk ( i use full cream)
1/2 cup caster sugar (you can use white and i add a bit more!)
1 teaspoon vanilla essence
ta-da! thats all you'll needEQUIPTMENT
large saucepan
various measuring cups (see above to be specific)
a teaspoon measure
colander
a wooden spoon or spatula Step 2: Begin..... take your large saucepan and pour one litre of milk in, this step will be much easier i you have measurements on your saucepan or a two cup measure! i use full cream milk and am not sure how other milk or milk substitutes will work. if you try another milk, please do let me know :D
Add the sugar and vanilla, place over medium heat and heat until it is almost boiling, stirring occasionally  to help sugar dissolve and not burn
WARNING: watch your mixture as it begins to boil as the milk sometimes reacts or something and turns into a strange cream-textured frothing mess that may boil over! if you see the milk rapidly rising (it does this in seconds) simply pull it off the heat, and/or clap a lid over it! once its calmed down after a few minutes,you can put it back Step 3: Add the Rice. Rinse your rice in a colander or a strainer (if your colanders holes are too big). drain it well before adding to your almost-boiling milk mixture. stir until it begins properly boiling (the book says "return to the boil"..when it only "nearly boils"?)
lower the heat so it simmers and walk away! yes! you only need to come in every little while and stir it a bit!
cook for roughly one hour or until the rice is tender and has soaked up most of the milk (the mixture should be nice and  thick)
you may also need to add more milk during/after cooking as the rice may soak up to much and become dry
when you add the rice you can also add a variety of other ingredients such as
sultanas
grated orange rind
other dried fruit
( i myself have only tried sultanas) Step 4: Serve and Enjoy!. now your done! all you need to do is spoon it into individual bowls and serve with cream and/or whatever toppings you like!
need some suggestions? you could try...
chocolate chips
powdered cinnamon (one of my favorites)
jams
chopped fruit
berries
honey, maple syrup or golden syrup
or anything you like!!!!!
please post any comments, questions or suggestions :D
and if you like it, please vote!