MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Spooky Tortilla Chips. It's almost Halloween and Halloween Party time!  If you're like me, you have a bunch of cookie cutters but you never make cut out cookies.   These chips are an easy way to use those cookie cutters and make some chips that really stand out.  These little ghosts and bats are an excellent way to enjoy your favorite dip, and are delicious all on their own.  All you need are some flour tortillas, cooking spray and some garlic salt and you're ready to begin! Step 1: Ingredients. Flour tortillas Cooking Spray Garlic Salt Step 2: Cut Out Your Favorite Shapes. I layered two tortillas on top of each other to make it go quicker.  Two burrito sized tortillas make enough ghosts and bat to fit on one half sheet pan.  As you cut out each shape, place it on a silpat mat lined tray for easy clean up, or you can use parchment paper. Don't forget to save those scraps, they're just as delicious as chips too. Step 3: Spray and Season. Lightly mist your chips and sprinkle with seasoning.  You don't have to put a lot of seasoning on to make these delicious. Step 4: Bake at 350. Bake at 350 for a total of 15-17 minutes.  You will need to turn them mid cooking, and you may wish to spray again and add more seasoning.  I made a second batch and it was fine to skip this step but they do turn out a bit more delicious with seasoning on both sides. I baked for 7 minutes and then 7 minutes again.  They looked a little pale so I added 3 minutes.   I think they got a wee bit brown so I'm guessing a perfect time is somewhere between 15-17 minutes. Step 5: Serve and Enjoy. Put a dollop of french onion dip or hummus on a plate and stand up a ghost in the middle of it, add other ghosts and bats to your heart's desire and enjoy a wonderful treat. You can use the scraps you saved to make a "cooks treat" which is basically a batch of yummy odd shapes for yourself, or do what I did and call them "damask chips" and serve them anyway, since you cut two tortillas together there are a lot of shapes that pair together well. I hope you'll try this Halloween treat at your Halloween party.  You can use your imagination and a knife to cut out other shapes, such as gravestones or owls in trees to make a spooky grave yard over your 7 layer dip! Happy Halloween!
Introduction: How to Bake Butterfinger Bars. How to make the best Butterfinger Bars for all occasions.By: Kathryn Franc, Shelby Montgomery, Arthur Luoto, and Daniel SpradlinThe following recipe will make about 32 Butterfinger Bars.List of Ingredients   Layer 1:2 square unsweetened chocolate  ⅓ cup butter                1 cup sugar                2 eggs                ¾ cup flour               ½ tsp baking powder                ½ tsp salt  Layer 2:¼ cup butter                2 Tablespoons cream                 1 tsp vanilla                 2 cups powdered confectioners sugar  Layer 3:1 square unsweetened chocolate                1 tablespoon butterMaterials Needed:sifter     8 inch square pan     spatula     two bowls  two frying pans (May also use the Microwave for these steps).Warning Contains Butter, Eggs, Wheat, and Chocolate Food Allergies Step 1: Layer 1. Total Time: 1 hr 15 min, (Prep. Time 15 min, Bake 30 min, Cool 30 min.)1. Heat oven to 350 degrees F.2. Grease 8 inch pan Alternatively, line an 8 inch pan with aluminum foil3. Add 2 squares of unsweetened chocolate and ⅓ cup of butter to a frying pan 4. Melt over hot water.Alternatively, add 2 squares of unsweetened chocolate and ⅓ cup of butter to a microwave-safe bowl.      Place bowl in the microwave.      Set Microwave on medium power for 1 to 1½ minutes.5. Beat in 1 cup of sugar and 2 eggs with the melted chocolate and butter in a mixing bowl.6. Mix ¾ cup of flour, ½ tsp. of baking powder, and ½ tsp. of salt together in a separate bowl.Use a sifter for better consistency  7. Add flour, baking powder, and salt mixture to the bowl with sugar, eggs, chocolate, and butter.8. Stir until smooth9. Pour mixture into 8 inch greased pan.10. Bake 30-35 minutes.The layer is done baking when a brown crust appears. Below is an example 11. Cool for 30 minutes 12. Wait for layer 1 to cool before starting layer 2 Step 2: Layer 2 . Total Time: 55 min, (Prep: 10 min, Cool: 45  min)1. Brown ¼ cup of butter over medium heat in frying pan. (Heat the butter until it starts to get a brown color to it)2. Blend in 2 tablespoons of cream and 1 tsp of vanilla.3. Mix in 2 cups of powdered confectioners sugar 4. Spread evenly over layer 1 5. Leave cool for 45 minutes 6. Wait for layer 2 to cool before starting layer 3 Step 3: Layer 3. Total Time: 1 hr. (Prep: Time 10 min, Cool: 50 min.)1. Melt 1 square of unsweetened chocolate and 1 tablespoon of butter in frying pan.Alternatively unsweetened chocolate and butter can be melted in the microwave.2. Spread a very thin layer over icing.3. Let sit and cool to room temperatureNow you have completed your bar cookies so eat and enjoy!
Introduction: How to Make the Spice Sumac and Sumac Lemon Pepper. Sumac is a spice used mainly in middle eastern cooking.  It adds a sour note and a beautiful red color to food, much like lemon peel adds sourness and yellow.  I find that Sumac's sourness is much quicker to fade and has almost no aftertaste.  Not surprisingly, the spice Sumac comes from the plant Sumac.  So let's start Step 1: Collect Your Sumac and Supplies. Warning Do not eat any wild food unless you can positively identify it.  Sumac is one of the easier wild foods to identify though.  It has red clusters of berries rising above the foliage.  Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones.You will want to collect the clusters during a dry period, as rain can wash out the acid that makes them sour.  Collect as many as you think you will need, but keep in mind that 1 cup of berries is only about 1 1/2 teaspoons of spice.  It shouldn't take very long to collect all the berries you need for a years cooking.Let your berries dry in a cool dark place for a week or two, as this makes the spice much easier to seperate from the seeds.You will need, 1- sumac clusters2- a sifter, strainer, or colander3- a blender, herb grinder, or food processor Step 2: Grind Your Sumac Berries. Put the berries in a food processor, or blender.  I am using a cheap herb grinder.  You don't need to worry too much about power, as you are knocking the dry fruit off of the seed.  Pulse them in the blender for a while until the seeds are mostly yellow and there is red dust seperate from the seeds.This red dust is your spice. Step 3: Strain the Seeds Out of Your Sumac . Put the mixture through a strainer, colander, or mesh.  I used a flour sifter, as it moves the seeds well and lets the spice fall through.  This red spice is Sumac.  If you taste it you will notice that it is very tart, but the sourness fades quickly.  You can use it as is, sprinkling a little on chicken breasts or fish.  It is also delicious on vegetables or kabobs.Or you can make red lemon pepper with it. Step 4: Make Red "lemon" Pepper and Enjoy. Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac.  It will have a tendancy to clump somewhat, but don't worry too much about that.  Put into a spice shaker and use just as you would lemon pepper.  Delicious on zuchinni or grilled veggies.Here is some Red-lemon pepper on a steamed chicken breast.  It made a normally bland meal delicious.I hope that I have given you some ideas on how to use this wild edible, and I hope you have found that this expands your options in the kitchen.Live a hands on lifehandsonlife.org
Introduction: REDNECK EGG ROLLS. This is a go to snack food anytime we have left over barbeque around the house. The crunchy egg roll paired with the BBQ and slaw is amazing. We also make this up for parties and big games. Your not limited to just using BBQ either. Try using grilled fish and slaw is a great combo also. Step 1: Everything You Will Need. Here are the items I use. You can add or remove the slaw based on your taste preference. You can even add BBQ beans if you want.Left Over BBQ, Egg Roll Wraps, Slaw Mix, Mayo, BBQ Sauce, Cooking Oil, Water (to make wraps stick together). Step 2: Heat Up the Q. I just throw the BBQ is a microwave safe bowl and microwave on high for around 2 minutes. Step 3: Slaw. Mix up your slaw per your preferences. Step 4: Add Some Heat. You can deep fry these if you want but I usually just put 1/2 cup of oil in a skillet to pan fry the egg rolls just because it saves a lot of oil. You will want to heat the oil pretty hot but you don't want the grease popping.  Step 5: Wrap It Up. Lay out on one the eggroll wrappers, they are thin. Place your BBQ and slaw in the center. Lightly brush around the edges with a brush dipped it water. This will help it all stick together. Next fold up your top and bottom edges then roll it up. Step 6: Fry Em' Up. Place your egg roll in the hot skillet (be careful of the hot oil please) I usually cook about 4 at a time but just did one at time for the pictures. I usually cook them on all four sides for around a minute each or until it starts to brown. Step 7: Reap Your Rewards!. Congrats.. You just made one of the most addictive snacks out there. Get your favorite BBQ sauce for dipping and enjoy.Thanks for reading, hope you enjoyed this Instructable.
Introduction: Bacon& Ham Mac& Cheese (Dairy Free). This is a awesome Dinner/ Side. This meal is anything but vegan but it is Dairy Free. If you don't want to make it dairy free don't just replace the Dairy free stuff for Full on Dairy products it would work just as well. If you want it to be Vegan just remove all the pork products and change the chicken broth out for vegetable broth. I also recommend putting Texas Pete Hot sauce on it for extra kick.  Step 1:  Gather Ingredients/ and Tools. You will need FOOD1/2 lb Bacon1/2 lb Ham (cubed)10 slices or more Yellow American cheese (it is dairy free and Vegan) or your fav cheeseabout 4 cups Chicken Broth1 tbs Dijon Mustard Salt and Pepper to taste1 lbs Cavatappi Pasta (cooked to box instructions)4 oz Butter (I used Vegan/ Dairy Free butter)about 3/4 cup FlourTOOLSSauce panWhisk Rubber spatulaPasta Pan/ Strainer Tongs Plate w/ paper towelsElectric Griddle ( to cook the bacon, a microwave could also be used) Step 2:  Cook the Pasta and Bacon. Use the box its easier. Just cook the bacon. I hope that I don't need to explain this everyone should know how to cook bacon. Step 3:  Making the Sauce. Melt all of your butter in the pan. Once melted slowly start whisking in the flour ( you may need more or less depending on the weather). Keep mixing until the mixture turns into a nice golden brown paste (see the pic). Now add the broth whisk quickly to remove all of the lumps. Once you have removed all of the lumps bring the sauce up to a simmer, whisking continuously. Now you can get your sauce to the desired thickness by heating more or adding a little more broth. Once you have gotten the sauce to the desired thickness slowly mix in the cheese piece by piece. Ounce combined add Salt and Pepper and mustard and stir. The sauce is know finished turn off the stove and set aside. Step 4:  Now Combine and Serve. Drain the pasta, pour sauce onto the pasta and add the ham and bacon. Stir. Now heat the mix. and serve and enjoy.
Introduction: Buttery Bacon Sauce. 
          If you have a weakness for salty bacon, zippy hot sauce and creamy butter... you're in the right place. ;-) 
Buttery Bacon Sauce was initially created for popcorn, but I declare it officially scrumptious as a dunking sauce for bread.
The possibilities are nearly endless... but before I digress too far off course, I'd better post this simple recipe!  Ingredients:
		1/2 cup Butter (1 stick)
		3-4 oz Bacon -or- 1/4 cup bacon bits
		1-2-3 or more teaspoons of Louisiana Hot Sauce (or your personal favorite)
		1/4 teaspoon Garlic Seasoning Salt- or add to taste
		Crushed red pepper flakes- the hot ones. ;-)Preparation: 
Use scissors to cut the bacon into small pieces. Sprinkle with a pinch of pepper flakes and fry in a medium sauce pan over medium heat until crispy. Drain on a paper towel and pat off the excess grease.
Use another paper towel to wipe out the pan, removing most of the bacon grease. Add the butter and let it melt slowly.
While the butter is melting, put the bacon pieces into a bullet, blender or food processor. Wiz-bang the bacon for about 10-20 seconds until it is finely ground as pictured.
Add the melted butter, salt and hot sauce to the bacon in the blender. Wiz-bang again for a few seconds.
Taste the sauce and add more salt or hot sauce as preferred. 
Drizzle over fresh popcorn, use it as a dipping sauce for soft breadsticks... or? ;-)
Refrigerate any leftovers for use in other recipes. I have a few ideas I'll share soon. I hope you'll share your ideas, too.
Enjoy!
Introduction: Ho Ho Ho! It's Santa's Cosmo!. Ho Ho Ho!  It's Santa's Cosmo!
Santa IS real…right?  There are plenty of myths and traditions that surround the ever mysterious Sir Kringle - and even more rumors begin to circulate every year during the holidays.  Here's a fun fact - Santa was a bachelor up until about 1800 when mentions of Mrs Clause started surfacing.  Thanks to time zones and the rotation of the earth, Santa’s Christmas day lasts for 31 hours if he travels east to west, and visits 822.6 homes per second. This gives him 1/1000th of a second to park, race down the chimney, fill the stockings, distribute the remaining gifts under the tree, eat the snacks, climb up the chimney and into the sleigh and fly to the next house.  Now that's a man who deserves a drink or two!  Santa's Cosmo is easy to mix and best of all it tastes of the holiday's.Santa's Cosmo:
1oz Whipped Cream Vodka
2oz Cranberry Juice
Splash of lime juice
Mix all in a shaker with lots of ice until the shaker is frosty.  Strain into a cocktail glass and garnish with a candy cane.
Introduction: Apple Accented Chai Tea. This is one of my favorite fall recipes.  It has a great flavor of ginger, cinnamon, and honey.  It makes about a half gallon of liquid chai mix.  I usually mix it 3 or 4 parts chai mix to 1 part milk.   Step 1: Ingredients. 25 - 1 to 1.5 inch slices of fresh ginger18 cups of water15 to 18 tea bags depending on the type2 Tablespoons Sugar12 to 14 - 6 inch Vanilla Beans Cut into 1 inch sections25 Cardamom Seeds20 Whole Cloves1/2 Teaspoon nutmeg8 - 4 Inch Cinnamon Sticks1.3 Cups honey3 or 4 apples Step 2: Prep . Cut the vanilla beans into one inch sections, the ginger into 1/8 inch wide slices, and one whole apple into thin sectional slices (make sure to remove all seeds but they do not have be cored).  Count out the correct number of cardamom seeds, whole cloves, and cinnamon sticks.  Step 3: Combine Ingredients. Mix all ingredients (except the honey) into a large pot, and place it on to the stove top over medium to high heat. Bring the mix to a boil,stirring occasionally, then lower heat to low and simmer covered for 20 minutes.     Note: I put a range on the number of tea bags because it depends on the type you use and the strength of the bags.  If you use a darjeeling or a weakish decaffinated black, use more bags.  If you use a strong black tea (english or irish breakfast), I prefer less tea to prevent the tea flavor from overwhelming.  Step 4: Add Honey. After 20 minutes add the honey, stir until it is dissolved, then simmer for another 10 minutes covered.  Pour the mix from one pot into another through a thin strainer to filter out the larger ingredients.  I often take the filtered ingredients and reboil them with half the water, half the honey, and half the tea bags.   Step 5: Enjoy. As I said before, I mix the chai mix with about 20% milk, and heat again.   Step 6: Apple Mug. To serve the chai, I cut an apple into a cup.  I cut the top off, dug out the content with a spoon, and poured the hot chai inside.   Step 7: Natural Insulation. Put the tops on to keep the chai warm while your serve them.  Hope you enjoy.
Introduction: Potato Wedges. I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :DThe trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious! Step 1: Ingredients. 3-4 russet potatoes (however many you can fit on a baking sheet)olive/vegetable oilpepper/salt/seasoningYou'll also need a nice rimmed baking sheet to bake them on. :D Step 2: Prep Work. Preheat the oven to 425 F.Wash the potatoes and dry them well.Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them -  I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too. Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered! Step 3: Baking. Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!
Introduction: Del Monte’s Pumpkin Bread . This is a long-time favorite recipe for Del Monte’s Original Pumpkin Bread recipe, which first appeared on their pumpkin can label since 1969.Ingredients:3 cups sugar1 cup salad oil1 16-ounce can pumpkin4 eggs, beaten3 1/2 cups flour2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1/2 teaspoon ground cloves2/3 cup waterDirections:Sift together flour, baking soda, salt, baking powder, nutmeg, allspice cinnamon, and cloves. Add to the pumpkin mixture alternately with the water. Mix well after each addition.Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350ºF. for 11/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves.NOTE: I wish BEFORE people posted a recipe claiming it's the genuine recipe from a certain company… they were honest! I posted this recipe because I had previously posted that I’m looking for an actual recipe either a photocopy or picture of LIBBY'S® Pumpkin Nut Bread on the label of canned pumpkin. The recipe can be found on the in side of LIBBY'S® Pumpkin can label in 1980-1990’s. Through the years, LIBBY'S® has altered the recipe. Step 1: . Cream sugar and oil. Add eggs and pumpkin: mix well.
Introduction: Melon Bowl. This is a fanciful and easy melon bowl. You can put assorted fruits and other things inside of it. This uses knifes so make sure you do this under adult supervision.  Step 1: What You Need. The tools your going to need include:chef knifemelon ballerparing knife*bowl*and any thing else that might be helpful to you* means not shown Step 2: The Cuts. So when you start make sure that the bottom is flat or it will roll. You can cut the bottom but make sure your not to deep.First find the middle part of the melon and make a cut diangle then follow in the order all away around, the melon should look like its got sharp mountain peaks. You have to make shure that the v shape cuts are all the way through. Next the top should come right off. Step 3: Balling the Inside. choose which side you like better and start using the melon baller . Make sure that you dont dig out the bottom of the bowl. Ball it out untill its deep enough or you have enough balls. Don't worry about it not looking nice on the sides, we'll clean that up later. Step 4: Cleaning the Inside. Making the sides if the peaks look nice, use a paring knife to cut the extra red melon away but leave some for it to look good. To make your bowl not have any marks or gouges it, scrape away the sides untill smooth. You will get a lot of liquid when scraping so pour it out once in a while. You can take out the scraps and put them some where. (or eat them). Step 5: Filling the Bowl. Rinse and wash your fruits,then you can dry the inside of the bowl. I did so there was no extra water. then (since you have a ton of melon) cover the majority of the bottom with melon, the throw in the rest of your fruits (we used kiwi, grapes and blueberries). Step 6: All Done. Now once the fruit is in your all done. I hoped you like it, this was my very first instuctable, so leave commets I will read them and answer any questions. I hoped you enjoyed and thanks for reading.
Introduction: Rasperry Rhubarb Syrup. This is a fairly simple and inexpensive recipe to make if you have are access to fresh raspberries and rhubarb. It's a sweet, tart syrup that tastes great in mixed drinks or on pancakes. With minor cooking alterations, this recipe can also be used to prepare juice or jelly. Step 1: Ingredients and Supplies. Ingredients:1 gallon of fresh raspberries 3 medium stalks of fresh rhubarb 1 cup water Approx. 3 cups white sugar (variable to taste) Supplies: cheese cloth 2 large pots wooden spoon potato masher ladle butcher string half pint mason jars (at least 5)tongs (even better if they're designed for canning, but they don't have to be) Step 2: Preparing the Syrup . 1. Add water, rhubarb, and raspberries to pot. On medium heat, alternate between mashing and stirring.2. When the rhubarb breaks up easily (15-20 min.) remove from heat.3. Cut 3-4 layers of cheesecloth to fit over an empty pot (leave at least 3 inches of slack all around). Pull it taught, tie it on, and start ladling the stew over the cheesecloth.4. Let it drip and cool for at least 10 minutes. Carefully gather the cheesecloth from under the string, and tie the pulp into a sac. If you're patient enough to really let it cool, you can squeeze the excess juice with your hands. If its still too hot, use a masher but be careful not to break the cheesecloth.5. When you've got as much juice as you can out, add the sugar and stir as you bring to a boil. 6. Let simmer on low. It's a matter of taste how long you want to reduce it. The longer you wait, the thicker the syrup will be (until it sets as a jelly). Reduce it down by a couple cups, and you should get a nice thick syrup that's still runny enough to pour. *Keep in mind, you won't get to see the true consistency until it's set and refrigerated, so don't wait for it to thicken in the pot. Also, you want your jars ready to go when your syrup is still really hot, so start sanitizing them while it's still reducing.**Suggestion: Save the pulp to make fruit leather instead of discarding it. Step 3: Canning the Syrup. 1. Fill a large pot with enough water to just cover your jars, add the rings (but make sure you don't put the lids in yet!), and bring water to a boil. Let it boil a few minutes, then turn it down to simmer.2. Remove jars (one at a time) with tongs, and ladle in the syrup (remember to leave about a half inch of room for air pressure).3. With tongs, dip the lid in the simmering water for about 30 seconds (just enough to heat the glue without melting it), then immediately put on. Rings can wait a bit. I screw mine on after all my lids are prepared.4. When rings are on snug, put them back in the simmering water for 30 seconds or so. This step isn't always necessary, but a good precaution to make sure they all pressurize right.You're finished! Enjoy it with whatever you like, give it away, or store it indefinitely.
Introduction: Easy Cheesy Slow Cooker Casserole. Sometimes you just feel like throwing some things in a pot and letting it cook while you go about your busy day. This is definitely one of those recipes. You literally just throw it all in the slow cooker and let it go.Ingredients:1 12 oz box pasta (I used spinach rotini)1 small red onion, diced1 28 oz can diced tomatoes1 tsp oregano1 - 1 1/2 lbs ground beef1 1/2 - 2 cups of shredded cheese (your choice, I used co-jack)1-2 cloves garlic or garlic scapes (I used some scapes I cut yesterday)Salt and pepper, to tasteGear:6qt slow cooker Step 1: Throw It All In.... Throw all the ingredients in the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally. That's it! Enjoy! Step 2: Easy Cheesy Slow Cooker Casserole.
Introduction:  Almond Cake - Tarta De Santiago Recipe. This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.www.happyfoodstube.com/almond-cake-tarta-de-santiago Step 1: Ingredients:. For a 18cm cake tin (5-6 portions)130g almonds130g caster sugar3 large eggs zest of½ lemon½ teaspoon cinnamon + icing sugar (optional)Preheat the oven to 180⁰ C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180⁰ C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional). Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=KbAv0CZAKq0 Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube
Introduction: Homemade Bounty. 4 reasons why you should try making these candy bars : you dont need to be a professional candy maker to make them you dont need special tools  making them is so easy and it wont take from you more than 20 mins. its taste looks like the REAL bounty Step 1: Ingredients. 1- 1 cup grated coconut 2- 1 pinch of salt 3- 1 tablespoon sweetened condensed milk 4- 1 tablespoon cornstarch 5- about 100 grams chocolate  Step 2: . mix all the ingredients together (except the chocolate) and then shape them to form bars Step 3: . put the chocolate in a hot water bath till it melts Step 4: . and finally cover the coconut bars with the melted chocolate
Introduction: Diy Gingerbread House. Easy, cheap, beautiful. That's all. Step 1: Tools and Materials. -paper
-pen
-ruler
-gingerbread dough
-knife, other stuff Step 2: Making the Gingerbread. After you make the gingerbread dough, cool it for 10 minutes. Step 3: Cut Out.  Step 4: Bake. Bake it for 10-20 minutes. Step 5: Ready.  Step 6: Glue It Together. Add 25dkg sugar to 1 egg albumen. Step 7: Decorate It.  Step 8: Ready!!!.
Introduction: Spicy Grilled Chicken Legs. Grilled Chicken is perfect dish during Summer. My family Loves it lot at any time. Here I made this Dish on Stove top Method. I used Cast Iron Grill Pan to cook the Chicken legs. You can adjust the spicy taste according to your taste buds.  Step 1: Ingredients. 2 Chicken legs with thigh (Skin on)1 1/2 tablespoon of Chilli powder1 tablespoon of Garam Masala Powder ( It is available in Super Markets or Indian Stores)1 teaspoon of Cumin Seed Powder1 teaspoon Ginger Garlic paste1 tablespoon of Curd1 tablespoon of Lime juice1 teaspoon of Salt1 tablespoon of Butter (divided) Step 2: Marinade the Chicken Legs. 1. Wash the chicken and slit it with knife. ( Minimum 3 slits)2. Take a large mixing bowl, add all the ingredients (expect chicken, Butter) and mix well. ( Do not add water)3.Take a chicken leg and rub it in the mixture. Repeat the same for another leg.4. Cling wrap the chicken bowl and Keep it in fridge. Marinade the chicken for 6 hours or overnight.  Step 3: Grill It Up!. 1. Heat the grilling pan over medium Flame.2. Once it heated, melt butter on the pan. Place the chicken legs on the Pan.3. Every 15 minutes, flip the chicken to other side and grill it.4. Cook it for about 1 hour or until the outer skin of the chicken looks brown. Step 4: Grilled Chicken Legs Are Ready to Serve. 1. Serve the chicken with some slices of Purple onions and Tomatoes!!
Introduction: Five Minute Fondue Pot. Craving for a late night fondue snack? If you have a garage shop, you can make a quick and easy tea cup fondue in minutes. What you need: Material:Tea cupCandleNails or screws, longScrap piece of plywoodTools:Drill and screw driverVice or a work piece holderWarning: Make sure you have a way to secure the work piece for drilling through wood! Step 1:  Make the Base. I use a piece of scrap ply wood and some long wood screws (3") to create a base by screwing through the plywood to make "legs." Place it nails side up.  Step 2: Add Candle. Add a tea light candle in the middle of the plywood base, surrounded by the screws, Step 3: Add Tea Cup, and Enjoy. Add a tea cup on the screws/legs and your favorite fondue ingredients. Enjoy!
Introduction: Brussels Sprout Salad. This brussels sprout salad falls under the category of "ugly but tasty" - it's absolutely delicious, but it is nearly impossible to make it look nice.
If you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon. Step 1: Ingredients:. 
		pound of brussels sprouts
		red wine vinegar OR fresh lemon juice
		4-5 strips of bacon
		2-3 cloves of garlic
		salt and pepper Step 2: Prep Work!. Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.
Cut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)
Mince your garlic. Step 3: Cook the Sprouts. Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.
Turn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat. Step 4: Add the Vinegar and Bacon. Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.
At this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D Step 5: Taste Testing and Finishing!. Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve! 
It's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)
Introduction: CARTS Nachos. CARTS Nachos by Chris, Ahmad, Ryan,Tommy, & SteveCheese, cheddar:Food Nutrients: Water ,Protein,Carbohydrate,Fiber, total dietary,Sugars, total,SodiumTomato juice:Water, Energy,Protein,Total lipid ,Carbohydrate, Fiber, total dietaryCream, sour:Water,Energy,Protein,Total lipid Carbohydrate, Fiber, total dietary,SugarsPink Beans:Protein,Total lipid,Carbohydrate, Fiber, total dietary, total, Potassium,mangesiumJalapeno:Energy, lipid ,Carbohydrate, Fiber, total dietary,Sugars, total,Minerals,Calcium, iron, Phosphorus, Potassium,Tortilla:Water,Protein,Total lipid Carbohydrate, Fiber, Sugars, total ,Minerals,Calcium,Magnesium, Phosphorus,Potassium, Sodium,  Step 1: Sliced Tomatoes . We cut up the fresh tomatoes with a sharp kitchen knife  Step 2: We Cut the Avocado. We sliced the avocado right around the middle and then took the pit out of it so we can scoop it out  Step 3: We Began to Scoop the Avocado. We scoop the avocado out then we put it out on a cutting board and started to chop it up until it wasnt chunky anymore Step 4: The After Math of Chopping Up the Tomatoes and Avocoda . after we cut the food up we put the food onto plates and put the Jalapeno right next to them Step 5: The Base of Our Project. We put the tortilla onto a pan so we can start to layer the tortilla with everything else Step 6: Beans Beans They Make Ya Fart. We started to cook the beans in the pot Step 7: The Process of Cooking the Beans. We let the beans cook and we also stirred them Step 8: We Started to Add the The Cheese . Before we we out the other food down on the chips we put the cheese down first as our base Step 9: We Combined Everything Together . We put everything in the oven and it let it cook for 7-8 mins Step 10: We Took the Chips Out and Put the Sour Cream on It . When we took the chips out of the oven we let the chips cool down then we added the sour Cream  Step 11: .
Introduction: The Molecular Burger W/ Ketchup and Mustard Caviar. One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.Ingredients:
3 cups vegetable oil
2/3 cup ketchup
2/3 cup mustard
2 packet Agar AgarDirections:
Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.
On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.
Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
*NOTE: Dripping from higher up will create more round shaped caviar beads. *
In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.
Let mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.
Remove.
Garnish burger!Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!
http://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/
Introduction: Sesame Seeds  and Corn Flakes Snaps. . It 's very simple and easy to make, wish you'll like it. Step 1: Gather All Ingredients.crush Corn Flakes.. All you need is: 1 cup of sesame seeds , 2 cup of  corn flakes, 4 tbs of honey.Crush the corn flakes lightly with the hand. Step 2: Toast Sesame Seeds.. In large pan ,toast the sesame  on low -medium heat for 2 or 3 minutes.or until fully crunchy. Step 3: Toast Crushed Corn Flakes.  Take away sesame seeds from the pan ,then roast the corn flakes for 3 minutes . Step 4: Add Honey.. Kerp sesame seeds a d corn flakes aside ,then Add 4 tbs of honey , heat it for 10 to 15 seconds on low flame . Step 5: Add Sesame Seeds and Corn Flakes to Honey.. Then add both: corn flakes and sesame seeds and stir very well to combine . Step 6: Spread the Mix.. After 2 minutes , when all ingredients are sticking together, transfer them to an oiled surface and spread carefully (even better with silicone spatula )as thin as you wish. Step 7: Cut Carefully.. Let it cool down for 5 minutes , then cut to the desired shape. Step 8: Crispy Texture.. They should be very crispy but not hard .i hope you like it.ENJOY!
Introduction: Spaghetti Bananara - Sweet Banana Spaghetti. Today, when I came back from school, hungry, I got one of those really stupid/awesome ideas.So I decided that maybe, after roaming this site for a few years, it was time to post my first instructable!Also I somehow found out contests are now open for almost the whole world, which is awesome, so I am also entering this to the "Cooking for one" contest to celebrate.I only have my mobile phone with me, so I'm sorry for the photo quality.But, back to the original idea.Sweet spaghetti. With bananas. And cocoa. And coconut. Also a little spicy. Behold, the Spaghetti bananara. Yes, that is quite a stupid modification of 'carbonara'.First, you need to cook yourself some spaghetti. I used half hard wheat and half wholegrain. Throw them in boiling water with a little salt and a bit of butter. Boil for maybe 8min, until desired consistency, then strain.Then cut two bananas into slices. Put them on a pan. Add enough butter, shredded coconut, cocoa (I would have used pure cocoa powder, but only had instant cocoa drink powder, which also contains some sugar and tons of all the stuff they put in industrial food for no apparent reason) and ground cayenne/chilli pepper to taste. Add enough so you can feel it, why put it in otherwise? You don't need to add any sugar, the bananas are sweet enough for themselves.Start roasting this. Mix well, so the bananas are covered with butter, cocoa and coconut mixture.Roast and mix all the time. Bananas will soften and lose their shape, which is what we want.When there's something a little closer to a sauce than to sliced banana on your pan, pour it over your spaghetti like you would a regular sauce. You can top it with sour cream for example, but I had none, so I didn't.Now enjoy the genius of cooked bananas with the genius of spaghetti, all on one plate.I must say this idea was a little more on the "awesome" than on the "stupid" side.Substitute butter with coconut oil for vegan.Substitute wheat spaghetti with gluten-free pasta for gluten-free.Substitute cocoa drink powder with pure cocoa powder for sugar-free.Substitute flame with cool winter breeze for raw.Substitute spaghetti bananara with water for not hungry.I'll be happy to read your comments.If you liked these sweet spaghetti and/or my first instructable, you can also vote in the contest. Thank you for reading, ;)
Introduction: Pickled Curcuma With Honey. Pickled curcuma with ginger in honey is a great starter for fermented drinks. The rhizomes are mixed with honey and black pepper to create a foundation for sauces, marinades and sodas. Honey is naturally antibacterial because the sugar binds all water, but if you add water and saturate it, you can turn it into mead. The fruit juices of the rhizomes reduce the amount of needed water. Step 1: Ingredients. 200grams ginger  125grams curcuma  250grams honey  20 peppercorns  3 tablespoons waterTools:kitchen scaleginger graterspoon  canning jar 0.8L Step 2: Prepare the Container. Although we want a spontaneous fermentation, we don't want any other microorganisms in our container. This is why you let it rest in boiling water for 15 minutes and then dry the container on a spread out kitchen towel. Step 3: . Weigh 250grams of liquid honey. Add 3 tablespoons of water, or 30ml. I use mineral water without carbonates to not degrade the quality. Then stir it thoroughly to enable a fermentation process in the entire mixture. Step 4: Pepper. Pepper contains piperine which enhances the bioavailability of curcumin in the curcuma. Take 20 peppercorns but pestle only half of them. This way the ingredients in the peppercorns will be released over a longer period. Step 5: Weigh the Rhizomes. Weigh 125grams of curcuma and 200grams of ginger. Use rigid rhizomes to avoid spoilage. Step 6: Washing the Rhizomes. Always use disposable gloves, the curcuma colours anything yellow to orange. The rhizome also contains a sticky resin that will make it even worse. Scrub them off with a brush and then remove all black parts with a knife. Step 7: Shredding. Either shred or mince the rhizomes into the glass jar with the watered honey. Add the peppercorns half way through and stir. Step 8: Clasps. Fill in the rest and stir the mixture. Then clean the rim with a paper towel, put the lid on top and fix the tension clips. Step 9: Stirring. The surface is not covered by the liquid, therefor you have to stir the pickle every day. Make sure there is a sufficient change between the stuff on top and below. This will prevent mould spores from getting oxygen and the growth. After some days you will see the first bubbles which indicate fermentation. This can take up to 3 weeks. Or just 3 days. Step 10: Fermentation. Once the fermentation has started, the bubbles will get stuck between the shredded rhizomes and lift them. Stir until the bottom then, to release the gas. Step 11: Making a Sauce With It. Take single cream and some butter, heat it in a saucepan with a tablespoon of the pickled curcuma and then serve it with your food. Step 12: Making a Soda With It. Take 2 teaspoons from your ferment and add it to a fruit juice. Let it rest in the fridge for 2 to 3 days. It will be a sparkling and refreshing drink then.  Enjoy the fermented curcuma with every food or drink you like. It really improves the taste.
Introduction: Cheesy Chocolate Banana. Hello Everyone!. Now, from my Instructables, i will upload a delicious recipe, how to make "Cheesy Chocolate Banana". And did you know?? The taste is super DELICIOUS!!!!!!. This recipe is one of inovations from banana. This healthy food is super easy and really fast for make. This food is suitable as a dessert. Do you want to make it?Ok now, you just follow the instructions. Step 1: The Ingredients Is. • The main Ingredients is Banana.• Cheese• Choco rice• Butter• And if you like it, you can using sweetened condensed milk for toppingTools for make it:• Flat Pan• Plate• Spoon• Cheese grater• Knife• and any tools maybe you need. Step 2: The Banana. Take the banana and squash it slowly , DON'T Brake it!!. after squash all of banana open the banana and take the banana. Next we need to grill the banana, so you need to look the next step. :n) Step 3: Grill the Banana. 1. Turn on the stove and use a medium fire2. Add butter to the pan and place the banana to the pan3. Grill the banana and back and forth the banana using spoon4. After the banana change the colors to golden color, take the banana and turn off the stove.5. Place all of the banana to the plateNext step is add the toppings! Step 4: Toppings. 1. Take the knife and cut the banana2. Grate the cheese to all of the banana3. Add choco rice to the top of the cheese4. Next, Add again the cheese5. If you want it, you can add sweetened condensed milk for toppingAfter all, The Cheesy chocolate Banana Is Finish and ready to served!!!Thanks for look my works, I hope you enjoy my works!!please like, subscribe and share for more projectsThanks!!!!
Introduction: Dutch Baby. This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple! I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!The recipe:www.vespresso.cooking/en/Dutch-Baby Step 1: Prepare the Ingredients. Ingredients (for 2 servings):3 large eggs   185ml milk – 3/4 cup   75g all-purpose flour – ½ cup + 1 Tbsp   60g brown sugar – 1/4 cup   ½ tsp vanilla extract   1 tsp lemon zest, grated (preferably organic)   ¼ tsp salt   30g butter – 2 Tbspfor serving: 2 Tbsp mascarpone cheese   fresh strawberriesTools:a blender or a food processor    a cast iron skilletAbbreviations:tsp = teaspoon   Tbsp = tablespoon Step 2: Preheat the Oven and Prepare the Batter. Preheat the oven at 400°F / 204°C (gas mark 6). When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven. In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk. Step 3: Pour the Batter in the Hot Skillet. Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges. Step 4: Serve. Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.
Introduction: Eggless Peanut Butter Brownie. One friend invited us for dinner and I thought of making this Eggless Peanut Butter Brownie for dessert. This is the first time I made eggless so was little worried but was very happy how it turned out. It was so soft and moist. It was delicious. Please try it. Thank you. Step 1: Ingredients. Plain Flour - 2 CupsUnsweetened Cocoa Powder - 1.5 Cups Unsalted Butter - 1 Cup Peanut Butter - 1 CupWalnut - 1 CupYogurt - 1/2 Cup Cream - 2 tsp Sugar - 1.5 Cup (adjust to taste) Baking Powder - 1.5 Tsp Baking Powder - 1/2 Tsp Vanilla Extract - 1tsp Warm Water - 1/2 Cup (adjust to get the right consistency)Salt - a pinch Step 2: Peanut Butter Brownie Preparation Steps. Sieve all the dry ingredients except sugar (i.e., flour, cocoa, baking powder, baking soda) so there are no lumps. Mix well so it forms a uniform mixture.Mix the wet ingredients including sugar (i.e., butter,peanut butter and vanilla extract). You can use a hand mixer or a blender.Fold in yogurt to the mixture. Also mix some crushed walnuts.Mix the dry and wet ingredients we prepared above. Don't over mix. Just fold in.Add fresh cream.Add warm water.Add more sugar if required.Grease a cake pan.Pour the brownie mixture into the pan. Give it a tap so any air bubbles can escape.Spread some crushed walnut on topDrizzle some melted peanut butter on top as well.Bake the brownie in a preheated oven at 350degree F for 15-20mins. Cool to room temperature and cut into pieces. It is best when cold.The Eggless Peanut Butter Brownie is ready!
Introduction: 5 Nut Butter (peanut Butter). I decided to make peanut butter as cheap as possible, buying all ingredients from my local 99p store. But they didnt have any raw peanuts on their own so decided to buy 3 150g bags of raw mixed nuts (Cashew, Brazils, Hazelnuts, Almonds and Peanuts) and see what happened. For this instructable you will need: 3 x 150g bags of raw mixed nuts A tablespoon of honey Oil of choice (I used a culinary oil of Sunflower and virgin olive oil. Not bad from a 99p shop!!) Salt  Equipment needed: A blender and a spoon! Step 1: . STEP 1 Put all the nuts into a mixing bowl and drizzle over a little oil and coat all the nuts. I prefer to leave the skins on the nuts as a) its alot quicker, and b) for the extra goodness. Its totally your call if you want to faff around and skin them Now lay these nuts onto a flat oven tray lined with baking paper (See pic). Sprinkle a little salt over all the nuts. Roast in the oven at 180c or 350f for 20 mins. Then leave on the side for 30 mins to cool. Have a brew while waiting as there's no more you can do for now Step 2: . STEP 2 Once cooled, the nuts can be put into the blender. Add about 1 1/2 tablespoons of oil and 1 measured tablespoon of honey. Blend and add oil as needed for desired consistency. This took me around 15 mins to complete because, as you can imagine, nut/peanut butter has a tendency to stick! So open the blender and scrape around the edges as many times as needed until its how you like it. I also added another pinch of salt but that is personal preference Step 3: . Once desired consistency is met, spoon into jars and you're done! I really enjoyed the flavour of this spread. You can taste all 5 of the nuts in it and sets it apart from other nut butters. From this amount of nuts, I managed to make a jar and a half in regular jam sized jars. I hope you enjoy making this. Its my first instructable so please leave a message and let me know what you think :-)