MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Oreo Cookie Brownies. These brownies are unlike any you have tasted! They use not only brownie batter, but cookie dough and Oreos as well. And best of all, they're incredibly easy to make! You'll only need about 45 minutes from start to consumption. Let's get started... Step 1: Ingredients. You'll need:1 3 dozen chocolate chip cookie mix 1 13x9 brownie mix 1 package of Double Stuf Oreos 1 tablespoon of olive oil 1/2 cup of water 1 stick of butter 2 eggs Step 2: Preheat Oven. Preheat the oven to 350 degrees Fahrenheit. Step 3: Wash Your Hands. Don't forget to wash your hands! Step 4: Making the Cookie Dough. Follow the instructions on the back of your cookie mix. For this specific package, we started by pouring the mix into a large mixing bowl. Next, we added 1 stick of softened butter to the mix. Lastly, we added 1 egg. We then mixed the dough ingredients together until it was a soft, doughy consistency. Step 5: Adding the Cookie Dough to the Pan. First, grease the pan with Pam or a similar oil spray to prevent the dessert from sticking. Then smush the cookie dough into the bottom of your 13x9 pan. Make sure the cookie dough covers the entire surface. Step 6: Adding Oreos to the Pan. Now, add the Double Stuf Oreos to the pan. Simply lay down the Oreos to create a single layer on top of the cookie dough. Step 7: Making the Brownie Mix. For our third component, follow the instructions on the back of your 13x9 brownie mix. For this specific mix, we first poured the dry brownie mix into a large mixing bowl. We then added the 1/2 cup of water, 1 tablespoon of olive oil, and 1 egg. Stir the mix until it is a creamy consistency. Step 8: Adding the Brownie Mix to the Pan. Pour the brownie batter on top of the Oreo layer. Spread out the batter to cover all of the Oreos. Gently shake the pan from side to side on the counter to even out all of the mix. Step 9: Putting the Oreo Cookie Brownies in the Oven. Put the Oreo Cookie Brownies into the oven, and set a timer for 30 minutes. Step 10: Taking the Oreo Cookie Brownies Out of the Oven. Remove the dessert from the oven once the timer is up. Be sure to protect your hands from the heat! Step 11: Cutting the Oreo Cookie Brownies. Cut the dessert into any shape you prefer. I usually cut them into 1-Oreo-sized portions. Step 12: Consume!. Enjoy! Optional: ice cream on top!
Introduction: Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs). Hello everyone! I'm back with another food instructable:Mug Brownie made with Hot Chocolate mix!!!*Sorry about the pictures. I forgot to take a picture before I let my sister start eating it.This recipe is pretty simple & it has no egg or cocoa powder. Hope you enjoy this instructable!!! Step 1: Ingredients & Materials. Ingredients:- 6 tablespoons Hot Chocolate mix- 4 tablespoons All-Purpose flour- 1/2 teaspoon vanilla extract- 2 tablespoons melted butter- 3 tablespoons waterMaterials:- A coffee mug- A fork (for mixing)- Measuring spoons Step 2: Mixing. 1. Put the flour & Hot Chocolate mix into a mug and stir together well2. Add the melted butter, water, & vanilla extract to the mug and mix until you don't see any more dry mixture. (Should have consistency of brownie batter) Step 3: Microwave Then EAT!!!. Put mug in microwave for 1 to 1 1/2 minutes.DO NOT MICROWAVE TOO LONG!!!Should be slightly moist in center.Add whip cream, ice cream or even both and enjoy!!!Again I am very sorry about the finished picture. Untill next time peeps
Introduction: Walnut Cream Jam. This is a french recipe (confit de noix) to preserve walnuts with some small changes like i think it's the best. Delicious powerfood for winter breakfasts. Step 1: Ingredients. you will need :walnutsdouble creamwatersugar for jam 2:1. Step 2: Make the Jam. 1. Peel the nuts. You can buy clean nuts at the store, these will be fine too and easier :). But i like to use fresh walnuts from my garden.2. Put the walnuts in a plastic bag and use a rolling pin to make small pieces. If you don't have a plastic bag or a rolling pin, you can cut the nuts in small pieces with a knife. 3. Put the walnuts in boiling water for a few minutes. 4. Throw the brown water away and rinse the nuts under cool water.5. Measure the weight of the nuts. Add 1/2 of the weight of sugar and the same amount of cream. ( see my pictures : 255g nuts; 128g sugar and 255 g cream.). Stir.6. Boil until it becomes mush.7. Mix8. Put in a jar and let cool down. Step 3: Enjoy!. Delicious on a piece of bread.
Introduction: Watermelon on Grill. You need:1 Watermelon1 tea spoon Sea Salt1 tea spoon Olive Oil Step 1: Washing and Cutting. Wash and cut the watermelon, removing the bark. Have the pieces are the size and thickness suitable for grilled. Step 2: . Wash the pieces of salt and dry them with a towel. Step 3: . Brush with olive oil. Step 4: Grilling. Place them on a preheated grill over medium heat and cook them for 3 minutes on each side until the grid marks. Step 5: Serve. Once you've prepared grilled watermelon like this, you can serve in one of the following ways:1. Place fruit and goat cheese on a bed of lettuce and sprinkle with vinaigrette and chervil.2. Cut the watermelon into small pieces in a bowl and mix it with black olives, chervil, feta cheese and vinaigrette.3. Serve watermelon with thin pieces of jalapeno pepper, sprinkled lightly with lime juice and a pinch of sea salt.4. Add grilled watermelon pieces of fruit salad "Tropic" button to diversify.
Introduction: 5-Cheese Ziti Al Forno. There is an Italian restaurant that we all probably know, and most of us have probably been to.  One of my favorite dishes from said restaurant is the five-cheese ziti al forno.  The only problem is that this place can be kind of expensive.  So...why not make it at home? Step 1: Ingredients. The ingredients are split up as follows:
Sauce:
4 cups tomato sauce (one large can)
2 cups alfredo sauce (one 16.5 oz jar)
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1/2 teaspoon garlic powder
Topping:
3 cups mozzarella cheese, shredded
1/2 cup Italian bread crumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon garlic, chopped (or minced)
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped (or 1 1/2 tablespoons dried parsley flakes)
Remaining Ingredients:
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded
NOTE: If you cannot find all the cheeses listed, feel free to use your five favorite cheeses, or leave some out if you like.  Make it your own, there's room to play with this recipe. Step 2: Preparing the Sauce. The first thing we're going to put together is the sauce.  Combine all the ingredients on the sauce list in a large bowl, then cover and refrigerate until ready to use. Step 3: Preparing the Topping. 1. In a medium-sized bowl, whisk together the first four ingredients for the ziti topping.
2. Add the garlic, oil, and parsley, mix until blended.  Cover and refrigerate until ready to use. Step 4: Putting It All Together. When you're ready to put it all together, preheat your oven to 375 degrees F, spray a 13" x 9" dish, or a large casserole dish with non-stick spray.
1. Once your oven is preheating, prepare your pasta according to the package instructions.
2. Pour 1/2 cup of the prepared ziti sauce into prepared dish and spread evenly over bottom.
3. When pasta is finished cooking, drain water and add pasta to the remaining sauce.  Mix well and add to baking dish.
4. Spread 1 cup of shredded mozzarella over pasta/sauce mixture.
5. Top the mozzarella with the prepared ziti topping, and spread evenly.
6. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling.  Depending on your oven, it could take between 30 to 40 minutes.
7. remove and serve immediately.
I hope you enjoy this recipe!
Introduction: Lava Chocolate & Orange Sponge Pudding . This is an elegant luscious dessert that has a fab combo of Chocolate sponge cake with Orange aroma. When baked it magically produces its own rich chocolate pudding on the bottom, yet its low cal...no guilt!Surprise your loved one for extra points on Valentine's Day with this silky, hot dairy free dessert! Step 1: Ingredients. 4 tbsp dairy free margarine3/4 cup sugar 2 cup unsweetened Almond Milk 1 cup flour1 tsp baking powder5 tbsp cocoa powder1 tsp instant coffeezest of 1 orange1 lg egg, beaten Prep: Preheat oven to 350FGrease or spray 4, 1 cup ramekinsIn a medium saucepan melt margarine, 1/2 cup sugar, 2/3 cup milk, zest and coffee. Stir to dissolve the sugar. Cool to the touch. Whisk the egg into the liquids. Sift the flour, baking powder and 1 tbsp of cocoa powder together.Sprinkle onto the liquids and whisk to mix,the mixture will be lumpy. Step 2: Prep. Evenly distribute into ramekins. Stir the remaining sugar and cocoa powder together. Sprinkle over cake batter. Pour the remaining milk over the batter.*When baking it will magically mix together creating a sauce on the bottom. Step 3: . Place on a baking sheet to catch any spills and bake for 40-45 min until the liquid sinks and the cake rises.Remove and allow to cool for 5 min.The cake will drop.Sprinkle with icing sugar, berries and a scoop of frozen yogourt or dairy free/ice cream if desired
Introduction: 6 Ingredient Avocado Sauce.  Step 1: Gather Ingredients and Materials. You will need the following:Three small avocados2 cups of fresh cilantro1/2 cup of lemon juice3/4 teaspoon of salt1   1/4 cups of water3-5 jalapenos (depends on how spicy you would like your sauce to be)Cutting board Knife BlenderSmall saucepan Step 2: Wash Your Ingredients . Always make sure you rinse your ingredients, even if they have a peel. Step 3: Boil Jalapeños. Cook fresh jalapeños by boiling them in a small saucepan. The quantity depends on how spicy you would like your sauce to be. Boil them until they are completely cooked (7-8 minutes).  Step 4: Cutting Avocados. Cut avocados in half. Remove the pits with a spoon and set aside. Scoop out the avocado using a spoon and place in a blender.  Step 5: Blend the Avocados. Blend the avocados along with 1 1/4 cups of water until you get a smooth mixture. Once blended, add 3/4 teaspoon of salt. Blend for 1 minute to ensure the salt is mixed thoroughly.  Step 6: Adding Lemon Juice. If the lemons have seeds, use a strainer and measure 1/2 cup of lemon juice. Add the lemon juice to the avocado mixture. Blend for 1 minute at full speed.  Step 7: Add Jalapeños to the Mixture. The jalapeños have to be cooled down before they are added to the avocado mixture. Once they finish cooling, remove the stem and blend one jalapeño at a time and taste how spicy the sauce is. Continue to add a jalapeño until you have reached the desired spicy level.  Step 8: Adding Cilantro. Add 2 cups of fresh cilantro. Select the pulse mode on the blender. Continue to press start until the cilantro is finely chopped, but NOT BLENDED. Step 9: Using the Avocado  Pits. Pour the sauce into a container and drop the avocado pits into the sauce. The pits will help the sauce stay fresh.  Step 10: Serve an Enjoy. Serve this simple and delicious sauce with your favorite chips and enjoy.
Introduction: Ginger Biscuit Rocky Road. Ingredients
Mcvities ginger biscuits.
Cadburys Baking Chocolate.
Fiddles mini pink and white mini marshmallows
Crispy m&msRecipe
1. Melt the chocolate over a bowl of hot water stirring every few minutes.
2. Add the marshmallows and m&ms and the ginger biscuits.
4. Mix well
3. Wait for the chocolate to cool.
4. Place in a lined baking tray.
5. Put in the fridge.
(For a cute kids snack and without having to cut the rocky road into squares place the rocky road in cupcake cases on stage four)
Introduction: RED HOT Valentine Cookies. RED HOT Valentine Cookies Step 1: How to Make RED HOT Valentine Cookies. These cookies taste just like the little red candies but with a soft cake-like texture. I make a batch for my husband every Valentine's Day and he loves them! These cookies are very simple to make. They are good by themselves or sandwiched with ice cream.
This recipe will make 2 to 4 dozen cookies depending on the size cookie cutter used. ENJOY!
INGREDIENTS
1 box red velvet cake mix
1/8 teaspoon baking powder
2 eggs
1/4 cup oil
1/2 tablespoon natural cinnamon flavor
Flour (as needed for rolling out dough)
Preheat oven to 325 degrees. Step 2: . Mix the cake mix, baking powder, cinnamon flavor, eggs, and oil in a bowl until well blended and a solid dough forms.  Step 3: . Place the dough on a floured surface and sprinkle with flour.
Roll out the dough to about a 1/4 inch thickness.
Use flour as needed to prevent sticky dough. Step 4: . Use a cookie cutter to cut shapes and place on a cookie sheet. I line my sheets with parchment paper but it is not necessary. Step 5: . Bake at 325 for 8 to 12 minutes. Cooking times may vary depending on the size of the cookie cutters used.
Remove and cool on the cookie sheet 2 minutes then transfer to a cooling rack. 
Serve and enjoy!
Introduction: Let's Make Toffee!!. Step 1. Over lo-med. heat (3 setting on 10 setting electric burner) Do not cook higher,it will burn!!!! Melt 1 cup unsalted butter in heavy bottom pan, add 1 cup granulated sugar and a dash of salt, set timer for 20 minutes. Stir continuously and slowly. Step 1: Step 2. Stir and Bring to Boil....and Stir.... Mixture will boiling the whole time.  Do not adjust temp!!!! Step 2: And Stir.....at 6 Minutes In.... The mixture will begin to resemble marshmallow mush. Step 3: 9 Minutes Into Stirring...... What we are waiting for is mixture to turn light brown...or milky caramel. Step 4: 14 Minutes..... Getting there!  At this point you need the color to be light brown....not dark brown.  Do not taste or touch....you will get burned!  the candy is at 250+ degrees.  Line a small cookie sheet with parchment paper.  Get one cup chocolate chips in a microwave safe bowl. Step 5: Prepare to Spread at 20 Minutes Mark, Give or Take a Minute.. Spread evenly with spoon. Step 6: Melt Chocolate Chips for 1 Minute....or 45 Seconds..... Just until smooth.  At this point you would add topping to the toffee...maybe pretzel salt, or crushed popcorn, crushed candy canes, or nuts....I even wondered about dipping pretzels in mixture and placing on parchment....may be a little tricky but whatever you don't burn the mixture!!!! Step 7: Spread Soft Topping Immediately.. I do not recommend throwing the chips on top, unless you want that look. Step 8: Spread to Edge.. Almost done.... Step 9: Add Topping.... I used almonds.   Refridgerate one hour, then break into pieces, remember small pieces fit better in packages for friends.  bring to party or send as gifts!!  Have a Holly Jolly Christmas!!!
Introduction: Sweet and Salty Ice Cream Sandwiches. My niece and I invented a new ice cream sandwich that combines our favorite snacks into one unbelievably tasty dessert treat.  It is easy to make but requires several steps and a quick pace to avoid melting the ice cream.
Ingredients:
1.5 Quart container vanilla ice cream (Didn't it used to be 1/2 gallon?) 
1/2 cup natural peanut butter
about 24 Graham crackers split into halves
one bag of mini m&ms
Step 1:
Empty the ice cream into a large bowl
Step 2:
Add peanut butter stirring and swirling into ice cream quickly
Step 3:
Put a heaping soup spoon sized heap of the ice cream onto the graham cracker halves.
Step 4:
Top each with the other half graham cracker, pressing lightly.
Step 5:
Freeze for about an hour on a cookie sheet 
Step 6:
Remove from freezer and dip each sandwich into mini m&ms, pressing them into ice cream to coat all sides
Step 7:
Return to cookie sheet and freeze till set.
Step 8:
Enjoy! and try to save some for others!
Introduction: Homemade Cinnamon Swirl Bread. I have been getting in touch with a few old friends over the past couple of days. A few phone calls later, it so transpired that a group of childhood friends were heading to my place for coffee this evening. And I so wanted to make something simple yet special! Nothing to beat the aroma of freshly baked homemade bread …. Enhanced with the spicy flavor of cinnamon.   The whole baking process took about an hour. By around 5 in the evening, the kitchen was awash with the freshly baked flavor. The golden brown crust and light soft and fluffy cinnamon filling sure brought a smile on everyone’s face. Thin slivers of homemade cinnamon swirl bread and piping hot coffee – What better accompaniment to the animated conversation, giggles and laughs that followed. Well, we girls sure had fun!I have a few slices left over and intend to serve them as French toast for breakfast next morning. Check out this simple recipe for homemade cinnamon swirl bread. It makes good use of a natural spice like cinnamon which is bursting with healing properties – to lower blood pressure, lower cholesterol and antioxidant properties. Step 1: Assemble the Following Ingredients. Flour  3 cupsMilk  ½ cupWarm water  ¾ cupBaker's Yeast 1 tbspButter 3 tbspSugar 3 tbspCinnamon powder 1 tbspSalt   ½ tsp Step 2: Method . Mix yeast and little sugar and warm water and keep aside.Heat milk with 2 tbsp butter and keep aside.Mix 1 tbsp sugar and salt and 1 tsp cinnamon powder to the warm milk.Add the milk mixture and yeast mixture to the flour and slowly knead to a dough. Keep the dough in a greased bowl for an hour. Cover with cling film. After an hour, knock back and knead the dough. Sprinkle a bit of flour on the counter top and you can roll the dough without it sticking. Roll the dough out real thin and you will get more cinnamon sugar to bite into in each swirl slice. Roll the dough into a log. Spread 2 tbsp butter and sprinkle a bit of sugar and 1 tbsp cinnamon powder on it. Roll the dough. Cut 3 slashes on the top of the dough.Keep it in a greased bread tin and keep aside for half an hour. Bake at 375 degrees for about 30 – 45 minutes till browned on top. Step 3: Serving Options. Place the cinnamon bread on a cooling rack. Use a sharp serrated knife to cut neat slice. You can serve some yummy French toast with cinnamon swirl slices. Dunk each slice in a mixture of milk, egg and vanilla. Lightly toast it on a heated griddle with a bit of butter. Sprinkle powdered sugar. Serve with mixed berries or other chopped fruits.
Introduction: Cola "spider" Drink. This drink may resemble muddy pond scum but i can assure you it tastes much better (well..i assume so as i've never actually eaten pond scum!) this refreshing drink is a strange yet tasty combination that can be whipped up in seconds with only two ingredients!! (and good to drink while making  an instructable!)
PS i don't know why this drink is called a "spider" but thats what i've always known it as :D
YOU WILL NEED
Ice Cream (i personally prefer vanilla with this)
soft drink (soda)
(you can use any flavored soda but i've found that i prefer cola rather then lemonade etc)
METHOD
scoop some ice cream into a glass, the amount depends on your personal preference but i like a lot of ice cream as that way it won't just melt into the first bit of cola.
CAREFULLY pour a little bit of cola on top of the ice cream. it with froth up a lot so don't pour the entire can of drink in or you'll end up with a cola volcano all over your bench! (you may need to add a small amount at a time, but you can always top the glass up)
Stir a little to mix together and ENJOY
this is a great summer drink that i still like now, on a cool winters evening :D
so if your bored of plain soft drinks or just want something new, you should try this :)
thanks for reading
please post any comments, questions or suggestions :)
AAG
Introduction: Gluten Free Fruit Salad Recipe. Ingredients:     1 bunch fresh mint, leaves picked       finely grated zest and juice of 3 limes       2 tablespoons light brown sugar       white rum, to taste       ¼ large watermelon, peeled and cut into chunks       2 ripe mangoes, stoned and flesh scooped out with a spoon       1 ripe pineapple, peeled, cored and cut into chunks  Directions:    In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet.       Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out on a big plate. Spoon the rest of the mixture over the top, decorate with a few torn-up mint leaves and serve.    Looking for more easy to make gluten recipes checkout http://allgonegluten.com
Introduction: Hearty Vegetable Lasagna. This is a spin on a classic dish.  Full of flavor and delicious vegetables and sauce, this lasagna will surely please on a midsummer's Sunday lunch. Step 1: Ingredients. - 3/4 of ricotta cheese- 20 lasagna sheets - 2 eggplants - 5 zucchini - 4 cups of fresh tomato sauce (homemade is the best!) - 1 egg Step 2: Cheese Filling & Assemble. 1. Whisk the egg with the ricotta cheese to make the cheese filling.2. Cut the eggplant and zucchini into thin slices vertically.   3. In a medium-sized casserole dish, pour about 1/3 cup of the tomato sauce.   4. Place about 5 sheets of lasagna pasta on top of the tomato sauce.  Then pour about another 13 of a cup of tomato sauce on top of the pasta layer.  Then place a few spoonfuls of the cheese mixture on top of the sauce. Step 3: Bake. 5. Place another layer of pasta sheets on top of the cheese.  Then pour another 1/2 cup of tomato sauce on top of the pasta.  6. Next place the zucchini slices on top of the tomato sauce.  Place a few dollops of cheese on top of the zucchini.   7. Repeat steps 3-6 with the eggplant.  In the end, you should have about 6 to 7 layers of pasta.   8. Preheat oven to 350˚F.     9. Once oven is preheated, bake lasagna for about 45 minutes. Step 4: Plating and Enjoy!. 10.  Serve with a few leaves of basil or chives, and enjoy!
Introduction: Vegan Sarma Aka Cabbage Rolls - Recipe. I like to prepare simple, everyday meals, and I want to show you that living vegan can be easy and cheap - you can veganize everything you like! Just replace animal products with cruelty-free alternatives. You also don't have to be a professional in the kitchen, just experiment and have fun! And don't hurt any animals in the making. For more vegan video recipes, visit Nature Reporter on YouTube Step 1: Vegan Sarma Aka Cabbage Rolls - Video Recipe . Time for another Croatian specialty - "SARMA" aka cabbage rolls in a vegan version!Ingredients: Carrots, garlic, onions, rice, smoked seitan, soy flakes, oil, spices (salt, pepper, red mild paprika), cabbage leaves.Procedure: Make sauteed onions and add garlic and carrots on top of them. Add water and cook until it becomes tender.Add rice (which we previously soaked) and cook everything together until it gets tender.Cook the soy flakes in salted water, drain them and add them to the mix of onions, garlic, carrots and rice.Add spices to the mix and stir everything. After everything softens, allow to cool off.When it's cooled, fill the cabbage leaves with the mixture. Make sure to make it firm and tight so it doesn't fall apart.Set them side by side in a bowl (again, packed tighly so it doesn't fall apart). For a richer flavour, add pieces of smoked seitan between the sarma's (cabbage rolls).Pour tomato juice and water over everything, add a bay leaf and cook for about 1-1,5 hour.Serve with potatoes and enjoy!
Introduction: Almonds Milk.   I've been searching for home made cow-milk substitute for ages until i encounter this easy to make almonds milk.  This is my improved recipe the original does not contain the Vanilla and Cinnamon nor the Saden though contain 3 palms instead.  Ingridients :  3/4 cup of unkoocked Almonds  1.5 spoon of sedan  Vanilla  Cinnamon Powder  A Blender  A clean towel  3 Clips  A Jar Step 1: Blend. Add all the ingridients into the blender along with 4 cups of water.Add the vanilla and the cinnamon acording to taste.Turn the blender on for few minuts.* The recipe says you should soak the almonds in water for 8 hours, i searched for the reson and found it should help the blender with the grinding.I've tried without soaking since it freed me of the need of planing ahead and found no difference. Step 2: Pouring. Place the towel above the jar leaving a depression for the almonds powder (after grinding) to collect and secure it with the clips.Start pouring alowing the liquids time to drip. Step 3: Squeeze. After pouring all the blended materia lift the towel cerfully, squeeze and twist the towel to extract the last of the liquids Step 4: Drink. Drink to your enjoyment, add to the cofee, add to serials etc.Dont forget to leave comment.
Introduction: Rhizome Sodas. Inspired by Sandor Katz's The Art of Fermentation, I wanted to make some soda flavors I've never had before.  According to Katz, a soda can be made by adding an active starter culture (in this case, whey derived from yogurt) to any sweetened liquid.  I thought I'd riff on ginger ale and make sodas from fresh turmeric and galangal, ginger's rhizomatic relatives. Step 1: Gather Whey. Whey can be derived from any cultured milk product, including kefir, buttermilk, raw milk and yogurt. Kefir, buttermilk and raw milk will naturally separate into curds and whey after sitting unrefrigerated for a few days. But if you collect whey by straining yogurt, not only is the whey available immediately, but the yogurt becomes labneh: a tangier, thick and spreadable yogurt. Line a bowl with a few layers of cheesecloth and empty some yogurt into it.  A 32 oz. tub of Nancy's yogurt yields around 2 cups of whey. Close up your package of yogurt and suspend it so the whey can freely drip out. If your bowl is deep enough, you can lay a wooden spoon across it and tie the cheesecloth sack to the spoon. It won't take long to get enough whey for the sodas, but I set mine up overnight for the sake of the labneh. Step 2: Brew Decoction. Using a microplane, grate turmeric into one pot and galangal into the other.  For each soda, I steeped 100g of rhizome in 6 cups of water, but you have a lot of leeway with these numbers.  Bring each pot to a boil, then cover and simmer for about 15 minutes.  Taste it at this point: if the decoction comes out too strong, you can water it down; if it's a bit weak, make a smaller, concentrated batch to add to the original batch. Step 3: Strain Decoction. When you're happy with the decoction's concentration, strain it into a jar or bowl.  I used a mesh fabric bag I bought at a brew store, but a few layers of cheesecloth or a metal strainer would do the job. While the liquid is still hot, add sugar, tasting as you go until it's the right sweetness for you.  I ended up adding about 1 cup of sugar to 6 cups of liquid. Heat kills the living cultures in the yogurt, so let the decoctions cool off to body temperature, either on the counter or in the fridge. Step 4: Add Whey to Decoctions. Once your decoctions are cool, add the whey at a ratio of roughly 1/4 cup whey for every 4 cups liquid. The decoctions have been brought to life!  Stir them up and cover with some cheesecloth. Allow the cultures to get nice and active by letting them sit out for a day at room temperature. Step 5: Transfer to Sealable Bottles. Once they appear active, transfer to sealable containers and close them off.  Crack open a lid after a couple days to gauge how much carbonation has built up. Once they're bubbly enough for you, refrigerate and drink up!
Introduction: Delicious 4 Ingredient Pikelets. Quick, easy and delicious pikelets. Makes 12. Things you'll need: Bowl Masher Olive oil Cinnamon  Oats 1 Banana  Pan  Spatula  Step 1: . Add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon and two cracked eggs into a bowl, mash with the masher until all is mixed and the banana is mostly not lumpy.  Step 2: . Heat a pan on a low heat, pour a little olive oil into the pan and place a large tablespoon of mixture into the pan. Step 3: . Use the spatula to keep checking the bottom of the pikelets, once golden brown flip. Step 4: . Once both sides are golden brown take the pikelet and put it on another plate, repeat for other pikelets. Serve with your favourite toppings.
Introduction: Froot Krispies . Basically Rice Krispies but we used froot loops instead of the regular recipe Step 1: Items You Will Need. 4 cups of Froot Loops, 1 bag of Mini marshmallows, 1 stick of butter, measuring cup, sauce pan, baking dish, something stir with Step 2: Butter Dish. Butter the bottom and sides of baking dish Step 3: Melt Butter. Put the rest of the butter in the sauce pan and wait till it melts Step 4: Melt Marshmallows. When the butter is completely melted put entire bag of marshmallows in the sauce pan and stir Step 5: Mix Together Froot Loops . When the marshmallows are completely melted put four cups of Froot Loops in the sauce pan Step 6: Empty Into Baking Dish. Still until completely mixed together then place in baking dish and evenly spread it Step 7: Cut and Serve. Let it cool for 10 minutes then serve
Introduction: How to Make a Jager Bomb. The Jager bomb is a very popular bomb shot cocktail, originally made from a mixture of Red Bull and Jagermeister. It has an unusual taste which some liken to cough syrup and gives you a “boost” from the alcohol-caffeine combination. Treat this one with respect- it’s easy to have one too many as the Red Bull offsets the depressant effect of the alcohol content. Step 1: Materials and Prep. Materials:A medium or pint sized glass (eBay Search: "pint glass")A shot glass (eBay Search: "shot glass")1/2 can Red Bull energy drink1-2 oz shot of Jagermeister herbal liqueurThank you for using the Promotional Links above to search for any materials you may need! Step 2: Preparation. Jagerbomb Firstly, pre-chill the ingredients. Now this is the fun part! To mix one of these properly you need to do it by dropping a shot glass of Jagermeister into a glass of Red Bull.Jager-trains If you’re having a party and need to make multiple Jagerbombs, show off your bartending in a theatrical way by making your own Jager-train! It works like this: Line up glasses of Red Bull with an empty glass at one end. You then need to carefully balance shot glasses of Jagermeister between the rims of a pair of pint glasses as you go along the line. This takes a little trial and error, but the idea is that when you position the shot glasses correctly you just push one to create a domino effect of shots falling into glasses of Red Bull! (See Video below)  Jagerbomb Cocktail  If you want to drink a Jagerbomb in a more relaxed fashion you can make it as a mixed cocktail on the rocks. Simply fill a rocks glass with ice, add 1-2 oz of Jagermeister liqueur then top up with Red Bull energy drink.    Step 3: How to Serve Jager Bombs. The best way to serve these drinks is in these frozen ice shot glasses. You can get the molds at on eBay for about $12:(eBay Search: "shot glass mold")Do you have to use Red Bull?This drink can be made with any energy drink similar to Red Bull so feel free to experiment with your preferred brand. Please note however that this may drastically alter the taste so for the true Jager Bomb experience stick to the Red Bull!Thanks for looking and thanks for using the eBay Promotional Links above!
Introduction: Wonton Torch.   Celebrate the Olympic by serving stuffed wonton torches :)  For the mold:  Parchment Paper  Scissors  Aluminum Foil  Staple (optional)  Ingredient:  Wonton wrap (or eggroll wrap cut into 4 smaller squares)  Some water as glue  Vegetable oil for deep frying Step 1: Make the Mold. Cut parchments paper into 4in squares and foil into 5in squaresFace the square parchment into a diamond shape and roll from one corner inward then roll the other corner over into a cone shape.Even up the opening of the cone with a scissorWhile holding the overlaps, wrap the paper with foil and fold the top flap into the holeRepeat and make plenty (about 8 should be fine) Step 2: Wrap and Fry. Wrap the cone with wonton*Use water as glue, make sure its sealed tight so it doesn't come apart during the frying processFry on 325-350F and turn occasionally for an even golden colorRemove and let cool on a rackAfter it cools, remove the foil and make more :) Step 3: Fill Them Up and Serve. I had ones with chicken salad ( https://www.instructables.com/id/Chicken-Salad-Torc...) and the other with cheesecake filling (https://www.instructables.com/id/Non-bake-Cheesecak...) :)
Introduction: Pickled Rhubarb Recipe. Sweet, tart, and a little bit spicy does not just sum up this author's personality, it also describes these irresistible rhubarb pickles!  You can totally change up this recipe to reflect whatever aspect of the rhubarb you want to bring out by adding more or less sweet, spicy, or tangy ingredients.  It's really simple!  And whether you want to hot-process these pickles so they store for a long time, or treat them as refrigerator pickles is up to you.  Processing the rhubarb makes for a softer pickle, great as a chutney or relish.  Or you can skip this step and stick them straight in the fridge for crisper pickled rhubarb!INGREDIENTS:
1 lb rhubarb stalks, chopped into spears to fit your jars
1 cup apple cider vinegar
1 cup water
1 cup sugar
1 1/2" knob of ginger, sliced
1/2 teaspoon salt
2 teaspoons mustard seed
1/2 teaspoon black peppercorns
In a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved.
Divide the spices up between the two jars.  You can go crazy here - add star anise, cloves, whatever sounds good!
Pack your rhubarb spears into the two jars.
Top the spears with the pickling liquid.  
Wipe the jars clean and screw on the lids. 
For pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath for 10 minutes, making sure the water completely covers the jars.  Get more details about canning in Tim Anderson's guide to canning!  
For crispier refrigerator pickles, stick 'em in the fridge!  They'll be ready to eat in 24 hours, and good for a week!
Introduction: Flat Bread As You Wish. I love a rustic feel to my cooking so it is pressed by hand but feel free to make it more aesthetically pleasing by rolling and shaping.
I also used a pizza stone; it gives a great flavour ; you can use a normal baking tray.
Feel free to add change any "toppings" to suit your mood. Step 1: Bread Ingredients. 500g plain flour
2 tsp instant yeast
3 tblsp olive oil
a cup of room temp. water Step 2: Possible "topping" Ingredients. slices of butter
crushed garlic
rosemary
oregano
pesto
sundried tomato
olives
linseeds / sesame seeds Step 3: How To:. Mix all flour, yeast, oil and enough water  to form a ball that is not too sticky.  Cover with plastic wrap then leave to sit a couple of hours so the yeast do it's job. Step 4: . Cover your hands with flour and give it a good knead in the bowl. Divide into portions according to how many / how big you want your bread (I made 3 large ones) then press out with fingers on a floured surface to make a rough oval shape.  It should be about 1 - 2 cm thick for a rustic style. Step 5: . Top with your favourite combination of toppings then fold over and place on preheated pizza stone.
Cook in HOT OVEN for about 15 mins until it takes on a lovely light brown colour.  Adjust timing if your bread is rolled or thinner. Step 6: . Slice into strips to share or serve whole.  Great with soup or pasta.
Introduction: Homemade Mac'n'Cheese. Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.
It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!
Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.
Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.
*Disclaimer: Pictures in Instructable is not mine. Step 1: Requirements:. Ingredients:
-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Milk (Optional).
Need:
-Pot and Strainer
-Water. Step 2: Cooking the Maccaroni:. Each brand, cheap or expensive, needs it's own time to cook thoroughly.
Put the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni
in the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.
Remove from pot once Macaroni is cooked. Step 3: Mixing the Velveeta Cheese:. Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.
Add Milk if you want a creamier result, it is recommended to prevent sticky cheese. Step 4: Enjoy!. Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!
Introduction: Hibiscus Tea. Hibiscus tea is prepared by boiling the dried flower petals of Hibiscus plant. This tea has got many health benefits. The method to prepare hibiscus tea is explained here. Step 1: Harvest the Flowers. The flowers of Hibiscus plant, scientifically known as "Hibiscus sabdariffa" are used in preparation of tea. Select flowers which are not affected by any pests. Harvest the flowers and sun-dry them for a few days. Step 2: Collect the Dried Petals. Once the flowers are completely dried, collect the petals only and discard other parts. Step 3: Boil Water. Take about one and a half glass of water in a bowl and place it on a stove to boil. You can add a crushed cardamom, small pieces of cinnamon and cloves. They are optional. Step 4: Add Dried Hibiscus Petals. When the water reached a full boiling point, turn down the flame. Add a handful of dried hibiscus petals and submerge them in boiling water with a spoon. Cover the vessel and leave it for a few minutes. Step 5: Strain Out the Liquid. After few minutes of the petals soaking in hot water, remove the cover and strain the liquid through a strainer in to a drinking glass. If you want you can add sugar as per your taste in the tea. Step 6: Mix Well and Drink. Mix the sugar with the hibiscus tea with a spoon and drink. You can store the left-over dried petals in a container for future use.Health benefits of Hibiscus Tea :Hibiscus tea contains many medicinal properties which can control Blood pressure, lower cholesterol, protec the liver, aids digestion and also good for weight loss.Please see the article at the following link which explains the health benefits of Hibiscus Tea.https://www.organicfacts.net/health-benefits/bever...
Introduction: Smoked Ribs - Dino Style. What Are Dino Ribs?Are you looking for an absolutely stunning, eye-popping, meaty dish for that holiday cookout? Look no further than "Dino Ribs."  Essentially they are a set of beef ribs, cooked low and slow, complete with their own handles. While it might take a little advance planning to source the ribs, the actually preparation and grilling process couldn't be simpler.IngredientsA beef plate consisting of the largest four ribs*   Salt and pepper to taste   Your Favorite Rub (we used Sassy Steak Rub from AmberFyre Foods)ToolsAluminum Foil   A sharp knife (essential, we use this boning knife)   A steam table pan if using a smoker   Grill or Smoker*A whole beef plate is not something your average chain grocery store will carry, so it pays to enlist the help of your local specialty butcher. If they don't offer "dino ribs" or "bronto ribs" simply call ahead and ask for the largest four ribs of a beef plate, connected and untrimmed. Be prepared to call two or three days in advance, since this part of the cow is normally divided up for other cuts. A photo is included to help communicate to the butcher what you are looking for. Step 1: Trim the Ribs. Preheat your grill or smoker to around 225-250 degrees Fahrenheit. If smoking with wood chips, be sure to have soaked them in advance. You may need to separate the ribs into two pieces to fit them into your smokebox, as we did. If you are smoking on top of your grill, you can omit this step.In order to prepare the ribs, trim off as much excess fat as you can, leaving between 1/2 and 1/4-inch on the ribs. Also trim the tough material on top of the rib bones on the back side, called a silverskin, it makes separating the ribs and enjoying them more difficult after they are cooked. Step 2: Season, Season, Season. Salt and Pepper the ribs as you would a steak, then apply your favorite steak rub...liberally. It may look like a lot, but after several hours in a smoker or on a grill, the rendering of fat as well as the shear mass of this hunk of meat, is going to need every bit of that seasoning.Wrap the ribs in foil and you are now ready to put them in the smoker or on the grill. Step 3: Smoke 'em If You Got Em!. Smoke the ribs for about 6-8 hours, turning them every 2 hours when you normally check your wood chips. If you are using a box smoker like in the picture, be sure to place a steam table pan in between the heat source and the ribs. There is a lot of fat on this type of cut that will render out when cooking, and the risk of fire becomes great. In the picture above, the ribs on top and the brisket underneath produced about two quarts of liquid fat.  Not the sort of thing you want igniting before your cookout.When the ribs are done, slice them into individual portions and serve. Step 4: Enjoy Dino Ribs!. As you can see from the picture above, the meat on the dino ribs contracts as it cooks, creating it's own carrying handle. We like to serve them with sliced brisket and a little cherry bourbon bbq sauce for dipping. Be sure to save those bones, as they make great stock.
Introduction: How to Make Indian Flatbread, Roti. Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversThere are many different types and variations of Indian flatbreads: roti or chapati; naan; prautha; as well as stuffed versions of each type. This recipe is for three basic types which can be made at home. All you need is a griddle or large frying pan and a rolling pin. The dough is very simple and requires only wholewheat (or spelt) flour, water and a bit of olive oil.A roti is a very simple round flatbread and is the easiest to make. Then there is the square one (prautha) which is made into a square shape by first rolling a circle, applying butter and spices and then folding it over 4 times to make a square before rolling it out one more time. The third one is a stuffed prautha (aloo prautha) which is very popular in Punjab. It is made by rolling out two smaller rotis and adding a filling in between them. The same dough is used to make all of them. Yield: 6 flatbreads   Servings: 3 - 4   Prep Time: 15 minutes   Cook Time: 10 minutes   Ready In: 25 minutes Ingredients 2.5 to 3 cups whole wheat or spelt      flour  Water  Olive oil Step 1: Make Dough. Make dough in a medium bowl by adding some water and a drizzle of olive oil to the flour, and mixing it with your hands. Keep adding water in small amounts and mixing with your hands until it all comes together. Add more water as needed to be able to knead the dough until it has a smooth pliable texture (3 to 4 minutes). Set aside to allow the dough to breath and soften for 15 minutes. It can also be made ahead and set aside until you are ready to cook.  Step 2: ​Preheat Griddle. Preheat griddle or flat pan on medium high heat. Put about a cup of dry flour into a large plate or pie plate. Roll your fingers in this dry flour to avoid dough from sticking to hands. Take some dough and form into a small 2 inch ball with both hands. Roll it in the dry flour and flatten into a disk. Add some more dry flour on both sides and roll out into a 6 to 7 inch circle by rolling and turning over once or twice to get a nice circular shape.  Step 3: Cook for About One Minute. Place on preheated griddle. Cook for about one minute before flipping it over with a spatula. Cook the other side for about two minutes to allow it to blister a little. Then flip over again to have the blistered side on top. Apply gentle pressure with the spatula to encourage roti to rise. (The steam trapped inside the roti will help it to rise). Remove from stove and place on a plate lined with aluminum foil. Apply butter or oil to keep it soft. Cover to keep warm while making the remaining rotis. Enjoy with your favourite curry or daal.Visit my blog Global Vegetarian for more original vegetarian recipes.
Introduction: Hoisin Glazed Short Ribs With Asian Pickled Veg. These unbelievably moist and tender short ribs bring a salty sweet satisfaction that will leave you craving for more. Braised in beer, slow cooked to perfection,and glazed with hoisin and honey, these will undoubtedly be your go to meal choice when you are looking for a special night with your lady (or man). The Asian style pickles provide a nice touch of acid that helps to cut the richness of the meat. Feel free to use but be careful, one bite and that special someone will never want to leave, so make sure they're the one! :-) Step 1: Rub Your Meat. When making the rub, set your ribs out and allow to come to room temp. Combine 4 tbsp salt, 3 tbsp onion and garlic powders, 2 tbsp black pepper, 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp chili powder, and 2 tbsp Chinese 5 spice in a large mixing bowl. Stir tocombine and press the short ribs in the spice rub, covering all sides with a good thick later of rub. This spice quantity gives you just enough for 6 ribs. Step 2: Get Your Braise On/ Jacuzzi Anyone?. Choose a good beer, I went with New Belgium fat tire. You'll need just under 2 bottles, so feel free to take a couple sips. Chop 1 onion and 4 cloves of garlic. Heat a Dutch oven over medium high heat until almost smoking. Add 2 tbsp olive oil and add meat. Brown on all sides, searing in all flavor. Once browned remove from pan and add onions and garlic. Sautée 2 minutes. Stir to remove browned bits from bottom of the pan and add beer, 32 oz chicken broth, and remaining spice rub to Dutch oven. Return meat to pan and ensure liquid covers meat. Bring to boil, cover and reduce heat to simmer. Simmer for 2.5 hours. Step 3: Pick a Pickled Pepper. While meat is brazing, thinly slice your favorite vegetables, a mandolin or very sharp knife are needed. Any will do, but get the freshest you can find, trust me you won't regret it. I used daikon radish, red radish, red bell pepper, seedless cucumber, garlic, onion, and bean sprouts all from the local farmers market. Combine 1 c rice wine vinegar, 1 c water, 3 tbsp sugar, 1tsp salt in a sauce pan and bring to boil. Remove from heat and allow to cool. Pour over veggies and place in fridge approx 2 hours or until meat is done. Step 4: Seal the Deal. Remove the short ribs from the braising liquid and place on a cookie sheet. Preheat oven to 300 degrees. Mix 1/4 c hoisin with 3tbsp honey and spread on ribs. Place in oven for 10 mins. This gives the ribs a seal to hold all of that flavor in and really takes this dish over the top. Step 5: Plating. Remove the ribs from the oven straight to the plate you are serving on. You can add mashed potatoes or whatever starch you would like. I prefer whipped sweet potatoes for their color and taste on this dish. Give a good handful of pickled veg served beside the meat and go to town. Your date will immediately know this dish was made and served with love and will keep them coming back from more. Caution: this sets the standard very high, only use to achieve desired results. Not meant for one night flings!
Introduction: Fresh Peach (or Any Fruit) Margaritas. This is part of an old recipe from my good friends, the Warrens.
Ridiculously simple. THE Best Margarita I've ever had. And the home-grown peaches make it this much(---------------------------------------------) better. If you enjoyed this instructable, vote for me in the Snack Foods Contest by clicking "vote" above! Step 1: Ingredients and Directions. 
          Very simple
		2 peaches, pitted
		1/2 can of frozen limeade concentrate mix
		6 oz tequila
		2 oz triple sec
		ice
		pinch of salt
Blend the peaches, limeade, salt, tequila and triple sec. Fill the blender with ice until full. Blend until smooth. Repeat. 
You can also try other fruits as well. I've tried mango, and blueberry margaritas,  which are a tasty variation.