MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Edible Dirt Bombs . edible dirt bombs are a perfect snack for a little kids birthday party.  This, modified no bake cookies recipe This is the best snack that you will be craving for a long time. Step 1: You Will Need. ingredients :4 TB Hershey's  cocoa powder 1/2 C (1 stick) butter2 C of sugar 1/2 C of milk3 C of oatmeal 3/4 C of  peanut butter2 TB of vanillaAlso i put chocolate chips and sprinkles. Step 2: Tools. 2 Quart potspoonmeasuring spoons and cups wax paper Step 3: Step 1: Mixing Initial Ingrediants. Keeping the burner on low, cook together the cocoa and the butter.  After mixing these on the stove for 3 minutes add the sugar.    Step 4:  Step 2:adding Milk and  Oatmeal.  Remove from the stove.  Stir in milk then add the oatmeal.This is where you want to bribe someone into stirring for you by offering a fresh edible dirt bomb when your done... Need that arm strength. Return to the stove and cook for just a few minutes till the oatmeal sofens Step 5: Step 3 Adding the Peanut Butter and Extras. remove from heat, putting peanut butter and vanilla Step 6: ​Scooping and Plating the Edible Dirt Bombs. you scoop the Edible Dirt Bombs out with spoons on the wax paper use hands to make into a ball. Step 7: Enjoy Your Edible Dirt Bombs . they are very crumbly. Step 8: .  Step 9: .  Step 10: .  Step 11: .
Introduction: Bleeding Cupcakes. I wanted to make some Hallween themed cupcakes that still tasted good, and this is what I came up with! Step 1: Ingredients. To make these cupcakes, you will need ingredients for a white cake and some kind of red colored berry preserves of some kind.  I used raspberry jam.
I used a boxed french vanilla cake mix and substituted the amount of water they call for with buttermilk and added an extra egg. Step 2: Preheat Oven and Mix. Preheat oven to 350 degrees while you mix the ingredients for your cake.  Don't mix in the jam yet! Step 3: Fill Cupcake Trays. Fill the cupcake trays about 2/3rds full with the white cake batter that you just mixed.  Put about a tablespoon of jam on top of each one.  Don't put the jam inside or you wont be able to see it afterwards! Step 4: Bake and Serve!. Bake cupcakes for about 15-20 minutes, depending on your oven.  When a toothpick is inserted and comes out clean, you know they are done.  The jam has kind of melted into the cupcakes and the cake puffs up around the jam and they look disgusting!  But they taste delicious!
Happy Halloween!
Introduction: Individual Chicken Pot Pies. Chicken pot pie is the ultimate comfort food. This recipe is to create a healthier version of the classic favorite using wholewheat biscuits, slimming down the dish without sacrificing taste. 
For this recipe you will need the following ingredients: 
Filling
-cooking spray (olive oil if you have it)
-1 lb boneless, skinless chicken breast, diced
-1 large yellow onion, diced
-2 large carrots, peeled and diced
-1 cup of frozen peas
-2 cups low sodium chicken broth
-4 teaspoons minced fresh thyme
-2 tablespoons whole-wheat flour
-fresh ground pepper to taste
Biscuits
-3/4 cup of skim milk
-2 1/4 teaspoon apple cider vinegar
-2 cups whole-wheat flour (about 2 tablespoons for dusting)
-1 tablespoon baking powder
-1 teaspoon baking soda
-1/8 teaspoon of salt (optional)
-1 tablespoon olive oil
  Step 1: Creating the Filling. 1. Preheat your oven to 450 degrees F
2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes. 
3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed. 
4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium. 
stir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.  Step 2: Preparing the Biscuits. 1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes. 
2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour. 
The dough will be slightly sticky. if it is too sticky to work with, add a little more flour. 
3. Roll the dough into 12 biscuits. 
As you can see I made 11, one guest asked for less bread.  Step 3: Putting Together the Pot Pies. 1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving. 
2. Top each ramekin with 3 biscuits each. 
3. place the ramekins on a parchment or aluminum foil lined baking sheet.  Step 4: Baking the Pot Pies. After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown. 
When finished, remove and allow to cool. 
To serve, place each ramekin on a plate, as they will be too hot to handle. 
Enjoy!
Introduction: Broccoli Souffle. Do your kids hate eating their veggies??? Well fret no more! They will eat all of their veggies with this wonderfully light ,airy and cheesy Broccoli Souffle! I would suggest making two if you're making it for a family get together or office party. Make sure to get a nice medium golden brown crust and there won't be any left. At least this has been my experience throughout the years of making it.  This is the basic version of the recipe. I like to play around with it and throw in spices and other veggies. You can do individual souffle dishes as well Do you have two casserole dishes that fit inside one another?? there needs to be a gap all the way around the inner dish, even if it's just a tiny bit of a gap. ---- if not goodwill and thrift stores are are great place to find these sorts of things. I personally only buy used PYREX dishes. :-) *** If you want it super airy, use small diced pieces of veggies and half all the ingredients. It will come out like a cheesy, broccoli cake, sounds gross but yummy none the less. Square casserole dish inside a larger dish works fine.  ***Ingredients: - for a 5 x 9 dish 2 - 10 oz package of frozen broccoli pieces - substitute one 10 oz bag for another veggie 2 - can cream of mushroom 8 eggs beaten 1 cup mayo 1.5 -2 cups grated sharp cheddar cheese 4-6 small flat glass beads - the ones you put in glass jar for arrangements Preheat Oven @350° Cook Broccoli and any additional veggies as directed on package  - drain let cool Mix Mushroom soup, eggs, cheese, mayo ( additional spices can be added here) - you can use a mixer for this part if you desire Fold in broccoli and any other veggies you desire - gently fold it into the mix do not use mixer (see image) Pour mix into your smaller casserole dish filling it to 3/4 full Inside the lower dish place the glass pieces in the corners and center to create a gap under the top casserole dish- if your lower dish isn't deep enough skip this part Place dish into your other casserole dish - place in oven Now fill the lower dish 3/4 full with water - close the door - cook for 40 mins (not calculated for higher altitudes)Don't open the oven! Treat it like a cake, it will flop just like one but even if it does, it's still edible and fluffy. I watch mine through the window and when it gets a light/med brown I just turn the oven off and let it sit. It comes out super airy, yummy and if it weren't green the kids would never know. Happy Baking!! " Share the food, share the laughter and share the love "
Introduction: Delecious Yummy Biryani. Today we will make this perfect delecious biryani Step 1: . This is all we need to put it on the rice we need a bazaliya and Cauliflower and carrots and of corse we need a chicken chest because it is so yummy in it and you can also put the meatballs in it because it is really yummy too and of corse we need a rice and for the color it is really up to you what color of biryani to make and the color is all about spices you can buy a biryani spices which changes the color and make it more tasty but today I used a turmuric to make the color yellow and I think it is more yummy than any other color of biryaniand yes my loves that is all we need for the perfect biryani Step 2: Cook Everything Now. and now all you have to do is cook a rice and put the turmuric and salt to the rice to make the rice tasty and yellow and just cook the bazaliya and Cauliflower and carrots and everything that you wanna put in your biryani and then also cook the chicken chest very well and when you cook everything very well and nice then you are good to go  Step 3: Put Everything to Gather. After you cooked the rice and the ingredients very well all you have to do is just put the ingredients on the rice and you will have a perfect delecious biryani Step 4: And Ta Dah. and this is the biryani that we just made and have fun with it
Introduction: Pickle Rick Pickles. Imported direct from Dimension C-137  Step 1: Break Out Photoshop .... or Just Print This Png.. This will definitely be a short instructable.   The steps are basically:Find jar of whole pickles.Remove label from jar of pickles.Create new label for jar of pickles.  Option 1:  Break out Photoshop and and scour the web for various images to make your label.  Put them all together in Photoshop.Option 2: Just use the PNG attached to this instructable.Print labelCut out labelGlue label to jar of pickles.Honestly I just did this because I happen to have a jar of pickles sitting around that someone gave me at some point and I don't really eat pickles. This seemed like a good reason to keep them around.
Introduction: Scuffins - Muffin-shaped Scones. My daughter and I like scones for breakfast. Unfortunately, the traditional triangular shape tends to crumble in a book bag or briefcase. So, we looked around for a more "travel-friendly" shape, and found our cup-cake pan. So, Scuffins - The Muffin shaped scones!  Step 1: Recipe. Here's the scone recipe we use (U.S. measurements):
2 cu Flour
1/2 cu Sugar
1 tsp Baking Powder (NOT soda!)
3/4 cu (1 1/2 sticks) butter, cubed
1 egg
3/4 cu Half-and-half (or heavy whipping cream)
1 tsp vanilla (optional)
1 1/2 cu dried fruit (raisins, cranberries, apple, etc.)
Preheat oven to 400o Farenheit
Need a mixing bowl and something to mix with, various measuring devices, a knife and a regular table spoon, and a muffin tin. Step 2: Mix It Up. 
          Place dry ingredients into your mixing bowl. Stir to mix. Because of a wrist injury, my daughter cannot mix by hand, so we used a power stand mixer. Attached is a video of how fast the mixing should take place. Like mixing biscuits. Mix for about 15 - 30 seconds. Step 3: Now It's Getting Sticky. Add the butter cubes and mix for a minute or until the cubes are well distributed and coated. Step 4: Time for Egg Creme. Add the egg (without the shell, wise guy) and cream and vanilla (if preferred. Try it without, first).
Mix for another minute so the egg is well mixed in. Step 5: Add the Payload. Now fold in the dried fruit. Put in a 1/2 cu at a time, and fold.
When you're done it should look like the second photo. Step 6: Decant Into the Muffin Tin. Now it's time to put the dough into the cup-cake tin. We spray the tin with a cooking spray and lightly flour it to prevent sticking. We use a regular table spoon, dipped in hot water, and scoop up a dollop which will fill the cup to the top of the tray. Continue until you either run out of dough or spaces in the tin. With our cup-cake tins, we get about a dozen with this recipe. Step 7: Send It to That Warm Place Below. Time to put it in the 400oF oven for 20 minutes. Do the knife blade test (stick a shiny clean knife bland into the center and if it comes out clean, it's done. If it comes out with batter on it, give it another 5 minutes and repeat). While you're waiting, this is an excellent time to wash the mixer, bowls, etc. Remember, a good cook isn't done until the dishes are! Step 8: Cool It. Using a knife, slide down the side between the scuffing and the tin, and twirl around and lift the scuffin so it goes sideways. Then you can pluck it out with a hot pad and set aside to cool. Finally, you can enjoy a hot scuffin with butter (or jam!) Be sure to finish cleanup. Keep in a cool, dry place and you can take it in a back-pack inside a sandwich bag and be assured it won't get completely trashed!
Enjoy.
Introduction: Vegetarian Bean Enchiladas.   My boyfriend and I are huge fans of Mexican food if you haven't already figured that out. Living in New Mexico, we end up eating quite a bit of it. I recently found this blog, The Garden Grazer, and let me tell you, it's fantastic if you're a vegetarian who loves Mexican food. She makes this recipe she calls bean enchiladas, and I decided to adapt it. Here's how you make bean enchiladas: Step 1: Ingredients. Ingredients:15 oz. (1 can) black beans15 oz. (1 can) vegetarian refried beans15 oz. (1 can) enchilada sauce4 cloves garlic1/2 large onion (about 1/2 cup chopped)shredded sharp cheddar cheese6 medium-sized tortillasoptional toppings:avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc. Step 2: Making Tortilla Filling. Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent. Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times. Step 3: Put 'em in the Baking Dish. Roll each tortilla and place the seam-side down in a slightly sprayed 9x13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.) Step 4: Bake. Pour the enchilada sauce and cheese over the whole thing. Oh, and don't skimp on that cheese. Seriously, don't skimp on the cheese. Place in the oven and bake for about 20-25 minutes. Step 5: Prepare Toppings. Now prepare whatever toppings you're going to serve with these enchiladas. I decided to chop some baby spinach. We also had sliced olives, avocado and crushed red pepper. Step 6: Done!.   After the enchiladas are done baking, take them out of the oven. Serve immediately with chosen toppings. Enjoy!  If you want to see more posts like this, visit my craft/recipe blog Liz Makes. Have a great day!
Introduction: Emergency Birthday Cake. Have you ever been camping, or driving through Small Town, USA when you realized that you forgot your travel companion's birthday? Need an Emergency Birthday Cake, but there are no bakeries or bigger grocery stores around? Well have no fear, I'm going to show you how to make an easy no-bake emergency donut layer cake from things available at most truck stops and small corner stores. (You can thank me for saving the day by posting photos of your trip and cake successes in the comments section below... ) Step 1: Supplies. 2 raised donuts* (preferably, one that is glazed with sprinkles)1 can pre-made frosting paper plates (3 + however many pieces  you need to serve)2 plastic knivesbirthday candles*Try and find two donuts that are roughly the same shape/height and as round as possible. Step 2: Cut 1. Cut the non-frosted donut into four equally thick slices, using one of the plates as a cutting mat. Step 3: Cut 2. Repeat for the frosted donut, being extra careful to cut the frosted top off evenly. (This will serve as the top of your cake.) Step 4: Building Your Layers: Part I. Place the bottom slice of the non-frosted donut, cut side up, on one of the paper plates.Spread a layer of icing on the top using the second plastic knife.Repeat for the next two layers.NOTE: You will not be using the top rounded slice of the non-frosted donut. Set it aside for a midnight snack. Step 5: Building Your Layers: Part II. Continue adding layers using the middle two slices of the frosted donut. NOTE: You will not be using the bottom rounded slice of the frosted donut. Add this to the midnight snack plate.Set aside frosted/sprinkled top. Step 6: Ice Ice Baby. Now carefully cover the sides of the cake with icing until the sides (and top) look even and smooth. Then take the frosted/sprinkled donut top and place it carefully on top.Yay! Your emergency cake is now built. Step 7: Light Their Fire. Add candles, light them, an then SING HAPPY BIRTHDAY setting the dial to 'embarrassment' (= super loudly)! Step 8: Make a Wish + Serve. Have the lucky birthday boy or girl make a wish and blow out the candles. (FYI: It may be a mini cake, but they get a regular sized wish.)Then serve up the tiny cake pieces! I don't know the nutritional value of this creation, but I'd guess that for healthy caloric intake, one tiny piece will do...  :)Happy Emergency Birthdays everyone!
Introduction: The Cool Pool Cake!. I made this cake for my son's 4th birthday this summer.  We had a luau/tropical theme for his party and this was a perfect cake for it. Unfortunately I don't have as many detailed photos on this cake as I did with my pirate cake but I thought I would add it anyway.  This is a fun easy cake to make that is sooooooo good.   Step 1: Let's Dive on In!. You can make this cake with any size or shape cake you desire or have pans for.  I made to 10" round cakes and layered them on each other, then I cut the top layer down about 1" and scooped out the cake.  Next I did a fast set Jello, in green cuz I couldn't find blue.  Poured it into the cake and then since I didn't want to have a slimy looking pool I added some drops of blue food coloring to give it some moving water effect.  You can't really see it in the pictures though.  Next it went into the fridge overnight (but you don't have to wait that long).   Step 2: Finishing Touches!. Next came the frosting and decorating.  I used teddy grahams, peach rings for the inner tubes and used some silk flowers for the umbrella's, I just put them on top of skewers and viola!!!  Then at that point I realized I had forgotten to buy some graham crackers for the diving board and had to think quick for an alternative.  My solution... a piece of bread.  not tasty but boy it worked great!!!  I frosted it and lined it with piping gel, YEAH!!!  For a fun touch I add mini Oreo's around the base of the cake to finish it off!  The kids loved and it was so moist and tasty!!!
Introduction: Cupcake Wrappers. Just some photos of the cupcake wrappers I made for my wedding. The template is one I found online, with our monogram added to the front. I printed them on basic colored cardstock from JoAnns, then cut them out so that the top of the heart was the top of the wrapper.
Introduction: Easy Cream Cheese-Pecan Fudge. This was a recipe given to my mother a few years ago. We love it and I hope you do too! It's very easy and makes a wonderful gift if you make your neighbors plates of treats for the holidays!
This is the EASIEST fudge to make! You don't need to cook the fudge with a candy thermometer or anything!
Unfortunately, I do not have a picture of the finished product once it is cooled and sliced. Hopefully, you can forgive me  and enjoy the picture of the pecans :)
Also, in this recipe I've made a double batch. That's why I'm not using a 9x9 inch pan. Step 1: Ingredients. Ingredients:
8 oz block of cream cheese, softened
1/2 c. of butter
2 c. chopped pecans
~ 1 1/2 lbs of powdered sugar Step 2: Toasting the Pecans. 1. Preheat oven to 350 degrees
2. Place aluminum foil on a cookie sheet (this will reduce your mess)
3. Chop up your pecans
4. Melt butter
5. Mix butter and chopped pecans
6. Pour pecan-butter mix onto cookie sheet.
7. Bake pecans roughly 15-20 minutes. After 10 minutes watch them closely. They should look a little toasted. If a few on the edge of the pan burn it's no big deal. Just toss out the burnt ones. Step 3: Mixing the Cream Cheese. 8. Try as best you can to mix the cream cheese in with the powdered sugar.
9. When you have completely mixed the powdered sugar and cream cheese or you have given up, add the toasted pecans to the mix. The butter on them will add some liquid and help you blend it more thoroughly.
10. When all ingredients are mixed thoroughly pour into 9x9 inch brownie pan and pat it down lightly so that it can spread out into the pan.
11. Set in the fridge to cool and eat whenever you are ready!
See! Wasn't that easy!?
Storage: I would recommend storing it in the fridge covered in aluminum foil since one of the main components is cream cheese.
Introduction: Ghoul-icious Sausage and Pumpkin Soup....It's Spook-tacular. A Friend of mine gave me this recipe many years ago. I think she got it off of the Internet on a low-carb recipe site. I've seen it floating around since then.
It has been our Go-To recipe every Halloween as well as any time we want an easy to make, great tasting soup.
This is NOT low fat as written, but IS low carb. You could do a few adjustments to lower the fat/calorie count. I'll list some of the changes I've made Step 1: Step 1 Recipe (Ingredients and Equipment). 1 pound tube of HOT sausage (you can use regular or lower fat sausage) You could add red pepper flakes if you can't find HOT1 Medium Onion Chopped
1-2 Cloves of Garlic Chopped (I used garlic from a jar today)8 ounces of Fresh Mushrooms sliced (you can use canned sliced mushrooms)1 rounded Tablespoon of Italian (or Spaghetti) spices
1  15 ounce can of Pumpkin Puree (NOT pumpkin pie filling)4 cups Chicken Broth  (I used 2 cans of chicken broth) 1 cup Half & Half (I used 1/2 cup of half and half, and 1/2 unsweetened regular almond milk) you could use all skim milk
Large Sauce Pan
Knife
Cutting Board
Measuring spoons, and cups
Can opener Step 2: Step 2 Getting Started. Brown the sausage in the large sauce pan.....there is NO need to brown it in a skillet, this will save you from washing an extra pan.
Chop the onion while the sausage is browning
Drain the sausage
Return the sausage to the pan Step 3: Step 3 Combine. Once the sausage is back in the pan add:
chopped onion
chopped garlic
Italian Spice (or spaghetti spice)
Mushrooms
Saute until the sausage is cooked and the onions are tranlucent
         Step 4: Step 4 Here Comes the Pumpkin. Add the can of pumpkin, and mix WELL
Stir in  the broth
Simmer 20 minutes, stirring once or twice Step 5: Step 5 Finish. Stir in half and half, and simmer for another 10 minutes (DO NOT let it boil)
Salt and pepper to taste (I never add any) Step 6: Serve, and Enjoy. I know this sounds like an odd combination, but it's really GREAT. I've never had anyone NOT like it, and I've shared this recipe over, and over. This is a filling, hearty, healthy soup.
Introduction: How to Make a Bowl of Cereal. Hello in this instructable I will show you how to make that bowl of cereal you have long desired for in the morning Step 1: Gather Your Supplies.. The first step is to get the supplies needed for a bowl of cereal:
1. Bowl
2. Spoon
3. Milk
4. A box a cereal! Step 2: Get Bowl and Add Cereal. First get your bowl and place it on the counter top or table.
Then add cereal. Step 3: Add Milk.. Now it is time to add milk!
1. Get milk
2. Remove cap
3. Pour onto cereal
4. put cap back on milk Step 4: Add Spoon and Enjoy!. Finally, add your spoon
And enjoy your bowl of cereal!
Introduction: Indian Masala Chai (Spiced Tea). Imagine, you are on the train riding south from Delhi headed toward the city of Agra, home of the famous Taj Mahal.  The warm air blows through the open bar windows as you look out over the Indian countryside.  You hear a gruff voice:  "Garam Chai, Garam Chai" and the strong smell of cardamom hits your nose.  You hand over a few rupees to the Chai Wallah, and he gives you a terra cotta cup of the best tea you've ever tasted.  This is the recipe for that tea. Step 1: Tools and Materials. 
          First, you must gather the proper supplies.  The trickiest part of this recipe is getting the proper tea leaves.  This may involve a trip to your local Indian market.  The key is to ask for "CTC leaf".  CTC stands for "Cut, Torn, Crushed" and is a concentrated, processed tea leaf.  You could try and make this from loose leaf Darjeeling or something fancy, but Masala Chai isn't really that kind of thing.  It comes in a bag and looks like coffee grounds. The MOST important thing isn't what is on this list, but what is NOT on this list.  Resist the urge to through all the spices in your spice cabinet into this tea (i.e., no nutmeg, cinnamon, lemongrass, cloves, allspice, etc.)  Of course after you've had the authentic chai experience, go ahead... but I strongly suggest you make it simply at least once to see how good it is.   2 cups of milk     2 cups of water     3 tablespoons of sugar     6-7 cardamom pods (I suggest buying these in bulk at your local health food store)     4 teaspoons of CTC leaf indian tea     something to strain the tea with  Step 2: The Boil. In a large saucepan, put 2 cups water, 2 cups milk, 3 Tbsp of sugar over low to medium heat. Cut the tips off of the cardamom pods and open them up.  Put the inside of the pods into the pot and discard the hard outer casing on the pods.  Flavorful pods are very dark... if you have a bunch which are dried out and light brown, you may have to add more pods to really taste the cardamom. Stir this mixture to dissolve the sugar, and bring it to a boil.  Be careful because it really likes to boil over.  It's ok if it does a little bit, I'm convinced it makes the tea more authentic. :) Step 3: The Tea. Once the sugar/cardamom/water/milk mixture is boiling, then it is time to add the 4 teaspoons of CTC leaf tea. After adding the tea, you boil it for several minutes until it gets that "chai color" as shown below. Step 4: Strain and Serve. Now that the chai is done, it's time to strain out the leaves and cardamom pods. I use a little tea strainer, but you could also use cheesecloth. Close your eyes, and enjoy a taste of India!
Introduction: Mindful Coffee. Today we are going to learn to slow down and smell the coffee. We are going to learn mindfulness and improve our level of happiness through coffee. Step 1: Quality. Life is short choose what you enjoy and choose quality. Know your coffee. Check the roast date. ultimately it should be about two weeks prior to now. Read where it's from. Make note of which you like.  Step 2: Smell the Beans. Smell the whole beans.  Step 3: Choose Your Tool. There are so many ways to brew coffee. Today we are doing Pour over. What a great method for focusing on mindfulness and happiness.  Step 4: Grind by Hand. The more work the longer it takes, generally, the better something is. Grinding by hand not only forces you to slow down but produces a superior coffee. It also allows you to enjoy the aroma of the coffee as it is ground.  Step 5: Smell the Grounds. Notice the different in scent from the whole beans.  Step 6: Boil Water. With many of these methods you will book the water yourself. This frees you from reliance on a Coffee machine. Listen to the water flow and heat up. see it, smell it, feel it.  Step 7: Wet the Filter. You want to set the filter fort to take out any thing that may affect the coffee flavor.  Step 8: Place the Coffee. Place the coffee grounds I the filter. Step 9: The Bloom. Pour just a little bit of boiling water over your grounds. Watch as it absorbs, bubbles us, and released an aroma of steam.  Step 10: Pour Over. Pour the boiling water over the grounds slowly. Do this in about 3 separate pours.  Step 11: Smell the Coffee . Again this is all about experiencing it. Smell it as it cools, feel the steam, feel the heat and weight of the cup.  Step 12: Taste and Enjoy. Taste and enjoy your coffee. Sit with it. Don't drink and drive. Sit.
Introduction: Paleo Creamy Butter Chicken. Paleo Contest made me think of Butter Chicken - Paleo Style. I just recently tried this new version with cashew cream and it is so good!Raw cashews are a very versatile food because they have no flavor before they’re cooked.  They impart flavor of the dish they’re put into, which is great for this recipe. This paleo butter chicken is delicious and authentic. It’s perfect for a weeknight or for a dinner party.This recipe goes great the flat bread, Rice and Spring Hoppers. Step 1: Ingredients. Cuisine: IndianServes: 6INGREDIENTS: 250 gm Chicken½ large onion, finely diced4 cloves garlic, minced 1 tbsp fresh, finely grated ginger1 cup tomato puree1/4 cup cashew crème ½ cup Coconut milk1 tbsp Butter1 tbsp lemon juice1 tbsp garam masala (you can find this spice mix in any asian food store)1/2 tsp ground cumin½ tsp paprika powderSalt, or to taste1/4 tsp cinnamon powder1/4 tsp freshly ground black pepper1 bay leaves Step 2: Soak Cashew. Soak raw cashews in 1/2 cups boiling water for 30 minutes. Place the cashews in a blender with soaking water and blend until smooth.It will be of a creamy texture. Step 3: Blend. Chop the tomato.Blend it in a mixer/ Food Processor till puree'd. Step 4: Saute. Melt butter. Saute garlic, ginger and onion. Step 5: Masala. Add all the spices. Add garam masala, ground cumin, paprika powder, Salt, cinnamon powder and freshly ground black pepper.Saute for 2 minutes. Step 6: Curry. Add tomato puree and saute till the raw smell goes.Add coconut milk and mix well. Ad in the chicken pieces.Mix well. Step 7: Creamy. Cook the chicken on medium heat for 10 minutes with the lid closed.Check in between the gravy. If it is dry add some milk/water.At last add the cashew creme. Cook on low heat for 3 minutes. Step 8: Serve. Garnish with coriander leaf/ curry leaf.Serve immediately with rice.This recipe goes great the flat bread, Rice and Spring Hoppers.
Introduction: Easy Lemongrass-Ginger Juice. Ingredients: 1 pound lemongrass, preferably lower part 1 gallon hot water 4 tablespoons freshly squeezed lemon juice or calamansiA piece of ginger root, peeled and chopped 4 tablespoons cane syrup or used other kind Step 1: Make the Lemongrass Stalks and Ginger. (1) Make fine pieces of lemongrass stalks, ginger and add them in hot water. Let them steep for 5-7 hours in hot water, and then strain to separate lemongrass and ginger.(2) Stir in calamansi or lemon juice, cane juice, honey (if desired) and serve.(3) You can experiment ways to make this beverage; either hot or cold.(4) Healthy beverage for daily use like tea.
Introduction: Red Pepper Corn Chowder. This is a recipe I adapted from one I got from my mother-in-law. I add red pepper and frozen corn instead of canned corn for an improved flavor and texture.  Step 1: Ingredients. 12oz Package Salt Pork1 Small Onion3 Medium Yellow potatoes1 Large Red Bell Pepper1 lb Frozen Sweet Corn2 14.75 oz Cans Cream Corn1 qt Light Cream1 pint Heavy Cream2-4 shakes Tabasco Sauce1/8 tsp White PepperKosher Salt1/2 tsp Garlic Powder1 Bay leafFlourPinch of Cayenne Step 2: Prepare Mise En Place. I start by chopping my vegetables and end with the salt pork. Dice the onion to about 1/4 inch, the potatoes to about 1/2 inch and the red pepper somewhere in between 1/4 and 1/2 inch. There is a thick part of skin on the slat pork that needs to be removed and discarded. Make a small slit between the meaty part and the skin and being careful not to slice to deep into the soft fat or your finger. Slice and then dice the pork to around 1/4 inch pieces.  Step 3: Start Cooking. Place an 8 qt stock pot over medium heat and allow the pot to get hot before adding anything, this helps prevent sticking. Cook the salt pork over medium heat until the fat starts to form bubbles, about 15 minutes. You will want the meaty bits to start to get a little crispy.Next add the onions and stir frequently until they soften, about 3-4 minutes. Then add the potatoes with a pinch of salt, pepper and garlic powder. Turn the heat up to medium high and stir frequently until the potatoes just begin to soften, about 10 minutes. Add the red pepper, stir frequently until the peppers get soft making sure to scrape any bit that might stick to the bottom of the pan, about 3-4 minutes.Note: We prefer to have soft potatoes in my chowders however if you desire to have them a little firmer then add the red peppers in at the same time as the potatoes. We also like to have a little crunch left in the red pepper again adjust the cooking time according to your personal taste and consider cutting them a little smaller.At this point add flour a tablespoon at a time thoroughly mixing and cooking after each addition. Continue until all the ingredients start to bind together in clumps.  Step 4: Continue Cooking. Once everything has clumped together it is time to add the rest of the ingredients. Add the cream corn, frozen corn, both creams, Tabasco, bay leaf, white pepper and garlic powder. Stir occasionally until small bubbles start to form on the top as pictured above, about 15-20 minutes. Reduce heat and simmer covered for 45 minutes to an hour depending on how thick you like chowder. Continue to stir occasionally during the simmer.Note: Add more Tabasco and/or some cayenne pepper if you want a little more spice. The amount  I add is suited for other members of my family who do not like spice. Also Limit any additional salt as the salt pork is pretty salty I really only add it when the potatoes go in mostly because not seasoning potatoes just seems wrong to me.  Step 5: Serve and Enjoy. We like to serve this with corn bread. I like to add some fresh sliced jalapeno or Serrano peppers to spice it up a little.
Introduction: Easy Garlic Bread and Cheese. I LOVE the garlic bread and cheese from Pi**a H*t, but find the garlic bread you buy from supermarkets pales in comparison so I invented my own recipe which is so easy to make and everyone who's tried it says its even better than the huts!
Ingredients needed:
French bread
Butter/Margarine
Tube of Garlic paste (or fresh garlic peeled and crushed)
Extra virgin olive oil
herbs (parsley or mixed herbs - whatever you fancy)
Cheese grated (mozzerella or chedder - again whatever you fancy)
 Step 1: Select and Prepare Your Bread Slices. Cut your bread sticks into thickish slices diagonally and arrange on a tray (I cover the tray with foil for easy clean up afterwards).liberally sprinkle olive oil on the slices and put under a hot grill. Step 2: Prepare the Garlic Butter. Right - while the bread is toasting, its time to prepare the garlic butter.Choose a microwave safe cup or ramakin, put some butter or marg in it and zap it in the microwave for about 30-40 seconds.Then squirt in a helping of garlic paste (or your peeled and squashed garlic cloves - use a garlic press) and some herbs.Zap it again until all the butter/marg has melted nicely. Step 3: Butter Up Your Slices. Your bread should now be nicely toasted, remove the tray and flip your slices.
Add a good teaspoon of the butter/garlic mix to each slice, stir the mix well as the garlic tends to sink to the bottom.
Once all covered, return the tray to the grill to toast the other side.
If you don't want the cheese, once the slices have toasted they are ready... for cheese, read on! Step 4: Cheese It Up. The final step is to add your favourite cheese topping and melt it again under the grill.
I like to add a light sprinkling of herbs on top of the cheese for appearance.
Once the cheese is all melted and bubbling - its time to dish them out and collect the thanks of those you share them with.
Let me know if you try this and enjoy them.
Caroline x
Introduction: World Harbors Jerk Pork. World Harbors Jerk Pork
Ingredients:
Pork tenderloin, trimmed
1/4 bottle World Harbors Jamaican Style Jerk Marinade
1 tbsp Olive oil
Instructions:
Cub pork in to small cubes, place in a glass bowl and pour marinade over, mixing well to make sure all pieces are coated
Marinate overnight
Set skillet to medium
coat skilled with olive oil (I use a Misto)
Grill pork until cooked through, turning frequently, about 10 minutes
I like to serve it with brown rice mixed with black beans and a sprinkle or two of garlic salt
Serve and enjoy
Introduction: Fabulous, Melt in Your Mouth, Gluten Free Cornbread. Thanks to gluten free flour mixes like Pamela's Gluten Free Artisan Flour Blend, the guess work is removed as to what flours to use, how much xyanthan gum, starch...you're ready to go to make delicious baked goods. I found that my Corn bread recipe tasted better made with this flour blend than unbleached wheat flour. The Cornbread can be made either way, using Pamela's GF, or regular flour, the choice is yours. What ever you choose, the result is a tender, moist, irresistible Cornbread that you will want to serve with all your soups and stews!  Step 1: What You Need:. Equipment:Mixing bowl, measuring cups, measuring spoons, liquid measuring cups, whisk or blending fork, 8-9" Iron Skillet or baking pan Dry Ingredients:1 Cup Gluten Free Flour Mix 1 Cup Yellow Cornmeal1/2 Cup Sugar 2 tsp Baking Powder1 tsp Baking Soda1/2 tsp SaltWet Ingredients:1 Cup Buttermilk, (to 1 cup line)1/3 Cup Olive Oil  ( to 1 1/3 cup line)2 Eggs1 tsp Vanilla ExtractButter for pan Step 2: Prepare the Skillet. Put a generous 2 - 3 Tablespoons of Butter in the bottom of your 8 - 9" Iron Skillet or Baking Dish. Place in oven and set temperature to 365*. Step 3: Mix Dry Ingredients . Mix together:1 C Gluten Free Flour Mix ( or white flour )1 C Cornmeal1/2 C Sugar2 t Baking Powder1 t Baking Soda1/2 t Salt Step 4: Measure and Mix Wet Ingredients . Using glass measuring cup, add Buttermilk to 1 Cup line.Add Olive Oil to 1 1/3 Cup line.Mix well.Add 2 Eggs. Beat well until eggs are well blended.Add 1 tsp. Vanilla Extract. Step 5: Add Dry and Wet Ingredients Together. Add the contents of the measuring cup into the dry ingredients and mix well until everything is well mixed. Step 6: Butter Skillet, Pour in Batter and Bake!. Remove skillet or baking pan from oven. REDUCE OVEN TEMPERATURE TO 350*. Spread melted butter around skillet/pan drain excess butter into cup.Pour batter into skillet/pan. Spread it evenly. Drizzle leftover butter on top of batter.Bake in oven on middle rack for 25 - 30 minutes. Top of Cornbread will be cracked, pulled away from the sides of pan and surface should have golden brown highlights. Do not over bake!Let Cornbread cool for 10 minutes before slicing and serving. Serve with butter with savory stews and soups. Delicious with cinnamon and sugar for breakfast the next day...that is if there is any left over!!
Introduction: Jalapeno Corn Bread Loaf. Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.
Cornbread has been called a "cornerstone" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers. Step 1: The Ingredients.... 2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
1/2 cup sharp cheddar cheese
1 jalapeno pepper (or more depending on your preferred heat level) Step 2: Getting Corny.... In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
Whisk all ingredients together to combine well. Step 3: Getting Wet.... In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
Dice the jalapeno pepper & shred the cheese.
 Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly. Step 4: Meet & Mix.... Add the dry ingredients to the buttermilk mixture and stir to combine.
If the batter will not pour, add more buttermilk to the batter. Step 5: Bake and Enjoy!. Pour the batter into a greased bread pan.
Bake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.
Continue to bake another 5 minutes until the cornbread is golden brown and springs back upon the touch.
Remove from oven & when cooled turn out bread onto baking rack.
Serve warm with butter & Enjoy!
I love cornbread with anything barbequed, I am not much of a "heat" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.
You will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.
Introduction: Cinnamon and Apples Crumble. Hi all, The recipe today is a simple apples and cinnamon crumble. It's very tasty and easy to do. This recipe is tasty alone, and even better with vanilla ice cream !Follow these simple steps to make this easy cake ! Step 1: Ingredients. For this crumble, you will need:5 big apples   100 gr of flour   grounded cinnamon   80 + 30 gr of butter   80 gr of sugar   one bag of vanilla sugar Step 2: Prepare the Dough. In a large bowl, put 100 gr of flour and 80 gr of sugar. Add also about 1/2 tablespoon of grounded cinnamon.Measure 80 gr of butter and cut it in small slices in the bowl. Wait a couple of minutes to let the butter to heat up a bit at room temperature.Now we will make the crumbs. With your hands, "crumble" the ingredients with the tip of your fingers. After a couple of minutes, you should start to have a "sand" texture like the pictures. Take the bigger bits of dough and crumble them with your finger. It's easy ! Just don't press on the dough - we don't want something compact !-. Just use the tip of your finger to get this sand texture.Put the dough bowl into the fridge while working on the apples. Step 3: The Apples. Ok, start peeling some beautiful apples. In my case, I took about 5 big apples.Cut them in four, remove the seeds, and cut them again in small slices.We will bake them a bit in a pan before the main baking in the oven. Some recipes doesn't bake them (the apples are raw before final oven baking). I prefer this, as the result is smoother...!Put 30 gr of butter in a large pan. Once the butter is melted, add the apples slices. Bake them for about 6-10 minutes. Carefully stir them with a wooden spoon (I don't want to scratch my pan !). At mid-baking, add one bag of vanilla sugar and 1/2 tablespoon of cinnamon.Stop baking once you have transparent edges on the apples. Step 4: Assembly and Baking. In a large mold, put the apples and the juice (completely empty the pan). With the spoon, level the apple layer to have a flat surface.Spread the dough on it. Try to cover all the apples !Once done, put the mold in the oven. Bake for about 30 minutes at 170°C. Stop baking when the dough starts to become brown.  Step 5: Finishing. Here we are, a very tasty crumble cake. If you want to make it tastier, add some vanilla ice-cream with it !You can eat it hot, or let it cool. The better is to have the mid-warm crumble and the ice-cream... It's incredible !Thanks for reading !
Introduction: How to Make a Nice Italian Dinner. How to prepare a decent / sorta fancy Italian dinner. Step 1: Make the Meal. Make something with pasta. Have a cool appetizer such as mozzarella and tomatoes with basil. Have good Italian bread with dipping sauce. Step 2: Set the Scene. Prepare a nice setup with cheese and grater. Have a bread knife readily available for fresh cut bread. Have the appetizer neatly presented. Use nice plates or china. A candle and flowers are always important. So is having the salt and pepper shakers readily available. Step 3: Finishing Up. Fill the crystal glasses or wine glasses with Italian wine, champagne , or grape juice with club soda. Light the candle. And serve. Step 4: Enjoy!. Enjoy!HOW NOT TO LOOK
Introduction: Kim-kraut? Sauer-chi? Sriracha Slaw ! ! !. A lot of cultures preserve cabbage by fermentation. Sauerkraut is finely sliced cabbage stored in an earthen crock and layered with salt then allowed to ferment. Korean Kim-chi is chopped cabbage and several other veggies that are coated with a spice and salt mix and then allowed to ferment in an earthen pot, often buried in the yard for several years. Fermented curciferous vegetables are a good source of antioxidents, are thought to help with battling bad cholesterol and help carbohydrate metabolism or weight loss. So it's healthy food that I think tastes good.  Step 1: How I Got the Idea. Several weeks ago I found a couple jars of "spicy mixed salad" on sale at a discount store, it looked interesting but certainly wasn't spicy in my opinion (go figure) it's a mixture of carrots, cucumbers, sweet peppers, onion and various spices. It was tasty especially after I added a lot of sriracha sauce and it got me thinking. I like sauerkraut and I like kim-chi so why not make my own "salad" Step 2: What's in It. I bought a small bag of sliced cabbage for coleslaw pickled jalapeno peppers to taste pickled garlic to taste  roasted red peppers  sweet bread and butter pickles  kikoman sriracha sauce, This isn't as spicy as the original with the green top but it was kicking around in my pantry  salt about 4 tablespoons Step 3: Getting Started. Some preservation techniques require you to heat the cabbage, others you massage the salt into the cabbage and later rinse it off. I put the shredded cabbage in a glass dish and added about 3-4tablespoons of fresh ground sea salt, I massaged it in and let it sit, returning every 1/2 hour to stir and massage the cabbage some more. After about 2 hours I rinsed the cabbage under cold running water and dried it in a spinner before sprinkling with another teaspoon or so of salt, as you can see in the photos it lost about a 1/3 of it's mass  Step 4: Chop Chop. while the cabbage was salting I cut the pickled jalapenos, garlic, roasted red peppers and sweet pickles into a rough chop Step 5: Mix. I poured the bottle of sriracha sauce over the salted cabbage then added the chopped veggies and stirred it all together. I let the mix sit for about an hour then packed it tightly in the reused very clean jar Step 6: I Couldn't Wait.... I couldn't wait for it to ferment, I had to try it but that's ok since both sauerkraut and kim-chi are often used after only a couple hours. I made a wrap using a whole wheat tortilla, olive oil based mayonnaise, low sodium ham and turkey with cheese and my sriracha slaw, talk about food fusion ! cuban sandwich filling in a mexican type tortilla and korean inspired fermented cabbage