MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Black Bean Burgers N Rye Buns, Vegetarian. thought I'd share my veg recipe for black bean mushroom burgers, and sweet rye buns. I'm all about small portions, and my recipes reflect that. this serves four. Step 1: Ingredient List: Burgers. 7oz black beans, drained1/8c all purpose flour1/4c yellow corn1/2 jalapeño or sweet pepper, diced1 med crimini mushroom, chopped1/8c old fashioned oats2T cornmeal1-2 black olives, chopped1/2tsp cumin1/4tsp garlic salt Step 2: Ingredient List: Bunz. 1T active dry yeast1/2c warm water1/4c olive oil1 egg substitute1/2tsp smoked sea salt1 1/2c all purpose flour1/2c rye flour (or wheat)4T sugar Step 3: Mash Up Time!. start mashing all ingredients of the burger recipe in a mixing bowl, using a magnificent mashing mechanism. I don't have a food processor, nor do I care for baby food - I like tasting bits of corn and pepper - but suit yourself. it likely won't hold together well that way. refrigerate 1hr to allow the dry ingredients to soak up the liquid.  Step 4: My, What Sweet Buns You Have!. dissolve the yeast in 1/2c warm water, add in sugar and oil, and let it stand about 5min. heat your oven to 425. add the remaining ingredients and mix into a hefty dough ball. knead a tic. divide into four. now shape these into thick discs, and set them out on your baking sheet. I used a sprinkle of cornmeal on a well-loved pizza stone. cover these lightly to rise about 10min. Step 5: Seeded Top Option. chopped garlic or onion is amazing on a homemade bun! or you can try a mix of poppyseeds, smoked sea salt, black pepper, and spices as shown here. you'll need a little melted butter or oil spray to get this mix to stick. make em pretty, or leave them as is - they're delicious either way. bake these for 10-12min and cool on a wire rack.  Step 6: Terrific Form!. separate the burgers into four balls and flatten them between your hands until they're 1/4-1/2" thick. over medium heat, cook them 4-5min each side in light oil. if they're going on the grill, a pre-cook this way for a minute or two each side will hold them together nicely. Step 7: Fixins. slice the buns, and throw on cheese, onion, pickle, tomato, etc. just as a cheeseburger, these are phenomenal.  Step 8: Bon Apetit!. as you can see, they turn out looking amazing, and they are better than anything store bought. I've made them a few times now and get raving responses all around. it makes a big difference when there's effort going into what you consume. eat well! and let me know your tweaks to the recipe!
Introduction: Chicken Reheated Juicy and Tender. Reheat cooked chicken while making it juicy and tender, and there are no cooking dishes to wash. My SprawlMart often sells rotisserie chickens, various flavors, 2-1/4 lb each, for $4.00. At that price it is hardly worth buying raw chicken, preparing and cooking it at home. Roasted chicken tends to get dry when it is reheated, though, even in the microwave. I have solved that problem.
To see my related Instructables, click on "unclesam" just below the title above or in the INFO box to the right. On the new page that appears, repeatedly click "NEXT" to see all of them.
Unclesam Step 1: Cut Up Chicken and Bag Portions for Freezing. Needed (also from SprawlMart) in addition to precooked chicken: Quart-size ziptop freezer bags; Uncle Ben's pre-cooked rice, Roasted Chicken flavor; Swanson's low-sodium Chicken Broth (NOT stock).
I buy several chickens, use poultry shears to cut out the backbones, eat those together for one meal fresh. I cut the remainder of each chicken in half along the breastbone, remove each leg and thigh, connected, as one portion. I leave the wings in place, but cut each breast crosswise to make each into two portions, the smaller having the wing attached, the larger not. I am trying to eat more fruit and vegetables these days, so each of the six portions is plenty for a meal for me. I freeze each portion in a one-quart freezer zip bag. Step 2: Thaw Portion and Reheat. When I want to have chicken, I put a portion in the fridge to thaw overnight. At mealtime, into the bag I pour a few tablespoons of Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor is the only one also sold in large, economy-size bag; knead out the lumps before opening; precooked rice will not increase in volume). Then I pour in a few tablespoons of Swanson's Chicken Broth (NOT stock), reduced sodium version, which was chosen as best tasting in "America's Test Kitchen" (PBS TV show) tests. I zip the bag closed, leaving a little bit unzipped to allow steam to escape. Step 3: Prop Bag Up to Prevent Spills. Bag needs to be set up so that it cannot fall over and spill out liquid during reheating. If I am also going to heat up some precooked vegetables, I put them in microwave-proof tubs, loosely covered. It works better for certain side dishes to first microwave just the sides for a minute on highest power, then add the plate and chicken, microwave all for 3 minutes on high, follow with 4 minutes at half power. I store portions of sides in the fridge in these plastic containers, eat the reheated sides directly from the containers. Step 4: Hot, Juicy, Tender, Yummy!. Unzip the hot bag and carefully dump the contents onto plate. The extra liquid will be absorbed by the chicken as it is cut up for eating, will help keep it moist. The rice is healthy side dish, also helps hold the moisture.
U.S.
Introduction: Guacamole Dip and Chips IMPROVED . How to make Guacamole Dip in a pressure situation!  No time to go shopping for that perfect gift?  Make Guacamole! The perfect Snack or appetizer.This Instructable is a redo as the first version lacked the progress with images.  Please reconsider voting for this new and improved version with detailed images.  The DIS Maker at MyWlakeTech would appreciated it.Have you ever been to a Mexican or Latin American restaurant and get the salsa and guacamole? I get full by eating the chips and dip because of how addictive they are. I decided to make guacamole so that I could put my own twist on it. I could decide how much pepper, lime, and tomato to put in my dip. The problem I had was deciding what to do for Mother’s Day. I did not have time to go out and get a gift so I had to make do with the ingredients that I had in the fridge. Luckily, I had avocados, tomatoes, and onions which gave me the idea to copy the restaurant appetizers.What I loved about making the guac was that it was a fun and quick snack for anyone that has to make a last minute gift, especially when it’s a hit at parties. Within 10 minutes, you have a tangy, Latin American snack that can be shared with many people. I hope that you enjoy the process of making it and then eating the deliciousness.Another DIS DIY Make! Step 1: Ingredients. 4 avocados 2 tomatoes Half a red onion 1 jalapeno 1 tbs of cilantro A pinch of cayenne pepper ¼ cup lime juice Step 2: Tools and Supplies. Big bowl Knife Cutting board Paper towels Spatula for mixing 2 spoons A fork Step 3: Avaocados. Cut the avocadoes in half and then scrape out the green part into the big mixing bowl, mashing them into a paste with a fork Step 4: Tomatoes Onions Cilantro`. Dice the tomatoes, onions, and cilantro on the cutting board and add then to the big bowl Step 5: Jalapeno. Carefully chop the jalapeno into small pieces and add that to to the bowl  Step 6: Lime Juice.  Cut the lime in half and squeeze it over the bowl so that the juice is added to the mix  Step 7: Spice Salt and Mix. Add the cayenne pepper and salt to taste. Mix all the ingredients together.  Step 8: Enjoy!. Feel free to grab a bag of tortilla chips or a slice of toast to enjoy your guacamole dip! Step 9: Summary. The guacamole will last about 2 days and then the green avocado will begin to turn brown. A potential problem is the avocados not being ripe enough and being too hard to mash. A solution to that is being careful at the grocery store and squeezing the avocado to make sure it is soft enough. Another problem is that the dip can go bad quicker if not stored properly so make sure to put foil over the bowl or place the dip in a tupperware container. I hope that this dip is as big of a hit at your parties as it was at mine!Made by DIS DemonHu361682
Introduction: Yummy Deer Jerky. you are going to need a few pounds of deer meat, and a marinade  Step 1: . first off cut your strips of meat into small slices about 1/8 inch.  Step 2: . now prepare your marinade. take 3/4 cup of worcestesire
1/4 cup of soy sauce
1 tablespoon liquid smoke
1 tablespoon fresh lemon juice
3 tablespoons teryaki
1 tablespoon ketchup
1 teaspoon hot pepper sauce ( tobassco etc.) or to tast.
1 tablespoon garlic powder
1 teaspoon  powder onion
1 teaspoon black pepper
approx. 1 1/2 lb venison Step 3: . now put your marinade in a gallon freezer bag and add in your meat. knead so the marinade is all over the meat. now lay it flat on a refrigerator shelf and let it sit overnight. every few hours knead the meat some more to make sure the sauce is evenly spread. Step 4: . after 8-12 hours take the meat out and let the excess marinade drip off and lay the pieces on a dehydrator or oven rack
if you are using a dehydrator leave the jerky bits in there for 5-6 hours and check, if it feels and looks like jerky your done if not let it sit a while longer.
if you are using an oven turn the oven on about 150 or lower and let them sit for a few hours checking them often. after they are almost done turn the oven to 200 Fahrenheit and prop the door slightly open like with a spoon for about 1 hour. Step 5: . now your almost done after your jerky has dried try it! then put it all in a ziplock bag and leave it open and put it in the refrigerator until it cools down. then you can squeeze out all the air and seal it and just leave it wherever. and if you have any of those oxygen eaters that are in reg. bags you can throw one in there.
Introduction: Langos (between Heaven and a Heart Attack). 
          You know how good pizza is? And how good fried foods taste? Well just imagine deep frying a pizza; that's pretty much Lángos (Pronounced Lang-oh-sh).
I learned how to make Lángos while in Sweden, from a Swedish/Greek man who learned it from his Swedish/Greek father...after some research I found out it is a Hungarian food - But who cares where it is from since it will make your breath bad, it is unhealthy, not-vegan but so delicious.
		Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called Potato Lángos (in Hungarian Krumplis lángos or Krumplislángos).[2] It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, a confectioners' sugar, or jam. - http://en.wikipedia.org/wiki/L%C3%A1ngos
		 
	The Ingredients you will need are:
		Flour
		Yeast
		Salt
		An onion
		Garlic
		Butter/olive oil
		Sour cream
		Cheese (something melty like Mozzarella, Havarti, Cheddar)
		Oil for frying in (rapeseed, vegetable, canola...)
	Optional:
		A green or red jalapeno (not traditional but really adds to the Lángos) Step 1: . Start by making a pizza dough, one which rises well. I would explain how I do it but I don't measure anything; i just combine the flour/water/yeast and sometimes sugar, grated carrot, herbs, pepper, spices together in quantities that look right for the kind of pizza I'm about to make. The dough I use for Langos would be one that I would use for a deep-dish pizza.
Make the dough, let it rise, and then turn it into disks (about 1-1.5 cm thick) which will fit in the cookware which you'll be frying in. Step 2: . Slide your disks into some hot oil so that they sit at least halfway submerged. If you have enough oil so that the Langos is completely submerged then that's all the better. Remove when golden brown on both sides Step 3: . Brush some finely chopped garlic/butter(or olive oil) onto your hot Langos disk. Step 4: . Next top with the diced onion and salt and sour cream. Step 5: . You're almost there.
Sprinkle some grated cheese on top of your Langos disk. Step 6: . Congratulations! You've made Langos and now you can spread the deliciously unhealthy disks to your friends, family and maybe strangers (if you're feeling so generous).
Eat Langos responsibly and please vote for this Instructable in the Pizza contest..
Introduction: Slow Cooker Chili. In this insturctabel I'll teach you how to make one of my favored dishes. Two meat chili and in my humble opinion its one of the easiest best chilly recipes around. Step 1: Step 1: Supplies. A 10 in. non-stick pan or cast iron pan. You'll need 3 tablespoons of olive oil if you use a cast iron pan.A 4 qt slow cooker.2 lbs of ground meat I used 1 lb. of turkey and 1 lb. of pork. Do not use beans because chili with beans is nottrue chili.3 tablespoons of Hot Mexican  Chili powder1 tablespoon of Ancho chili pepper1 1/2 tablespoons of smoked Paprika1 1/2 tablespoons Roasted ground Coriander1 1/2 tablespoons Ground Cumin 2 tablespoon of minced garlic2 tablespoon of honey optionala 12 oz can of Diced tomatoestwo 8 oz cans of tomato sauce Step 2: . Brown your meat in the 10 in. pan over med high heat. If you use a cast iron pan heat up  1 2/2 tablespoonsof olive per pound of meat. After you brown your meat drain the oil and fat and put it in the slow cooker. Repeat with the other pound of meat. Step 3: . Now that your meat is in the slower add the diced tomatoes, tomato sauce and all the spices. Mix thoroughly cover and cook on low for 8 hours or high for 6 hours. Makes 4-6 servings.
Introduction: Meatball Onion BOMB. Taking a next step on from our Bacon Onion Rings video (http://bit.ly/1o3a2ch) comes Meatball Onion Bombs.First inspired by the Teamtraeger recipe, I decided to make my own video recipe so as many people as possible can make their own version too.This recipe centres around a clever use for the onion (diced in the beef mix but also used as a shell to keep the bomb shape), and the rest is just really tasty beef, bacon and seasoning/sauce.If you don't have a big BBQ or smoker then try these out in the oven, you'll still get an amazing result - but if you DO have a smoker, well you're in for a treat! Step 1: Ingredients. Here's what you'll need and what you're going to make with th ingredients. Now watch the video recipe! Step 2: Video Recipe. Watch the video for a full guide to creating and cooking these awesome Meatball Onion BOMBS!Feedback is welcome and please let me know if you cook your own!
Introduction: 3-ingredient No-bake Oreo Cheesecake. Hey everyone, I have a fun and easy recipe for ya'll today! I have been tinkering around with this for a while, and I have found a really good way to make a refrigerator cheesecake out of only three things:1 bag of double stuf Oreos 2 8 oz blocks of cream cheese 1 Pint of Heavy Whipping Cream Step 1: Watch the Video!. If you like to learn how to do things through videos, check out this one I made showing step-by-step instructions on how to make this cheesecake! Step 2: Make the Crust. First, get a medium and a small bowl. It can be a bit tedious to separate the oreo fillings, but I find putting them in the fridge for 5 minutes and using a butter knife helps. Place the cookies in the larger bowl and the fillings in the smaller bowl.Next, use the bottom of a heavy cup of a food processor to smash the cookies into small bits. The smaller you get, the more solid your final crust will be.Normally we would add melted butter to this before blind baking, but in the spirit of using only 3 ingredients, we can substitute the butter by adding in 1/4 cup of heavy whipping cream into the crumbs. Mix it in well and then place the crumbs into the bottom of a spring form pie tin. I like to use the same heavy glass I used earlier to compact the crumbs slightly.Place this into a 350 degree F oven for 7-9 minutes, or until your apartment smells like oreos. Step 3: Make the Filling. Place the oreo creams we separated earlier into your smallest pot over low to medium low heat. We want to melt them down as much as possible.In a large mixing bowl. place both packages of cream cheese. I find that letting them sit out for about 20-30 minutes before working with them makes them easier to work with.Using a hand mixer, beat the cream cheese for about 30 seconds, or until it lightens a bit. Slowly pour in the rest of the heavy whipping cream while mixing continuously.Finally, plop in the melted oreo middles and mix until combined Step 4: Assembly and Refridgeration. With the filling assembled and the crust blind-baked, it's time to add one to the other! I like to use a spatula and a turn table to create a nice gentle swirl pattern on top.Park in your fridge for 3-5 hours, or until the middle has set up until a firm but soft mass of goodness.To get it out of the springform pan, I like to place the pan on something narrow, like a bowl. The cheesecake should separate cleanly from the sides of the pan.Cut and serve to a grateful world!If you like my recipes, I'd love for you to checkout my youtube channel. I have over 20 recipe videos, and I'd love for you to subscribe and see my weekly new videos! Thank you!
Introduction: How to Freeze Bananas. Maybe you got a ton of bananas you know you're not going to be able to eat before they go bad, or maybe you're lucky and have a store that sells food nearing its last Best Before date for half prize, and end up buying a lot of really ripe bananas.What do you do with them? You freeze them, of course! They are great base for any smoothie, and many other things.Its sounds pretty trivial though, right? If you want to freeze something, just throw it into the freezer, and you're done, right? Well, if you put whole bananas into your freezer, they will become rock hard and pretty hard to use in smoothies and other things, and if you didn't even peel it first, well... then you're going to have a hard time.So the trick is to freeze them individually. Its pretty easy! Step 1: Chop Your Banana(s). Peel your bananas and chop it up into slices. In theory, the thinner the better, if you want it to be able to thaw easily, but if you got a lot of bananas, don't stress too much about it. Just make them about a cm thick or so. Step 2: Bagging. This is the most important part. You could just throw all of them in a freezing bag and throw that into the freezer, but they will all stick together and freeze in solid lumps, and you have the same problem as if you just freezed the entire banana itself, and then you might as well not have bothered cutting them to begin with.Get a big freezing bag and place each banana piece next to each other, sliced side facing up. Don't have any laying on top of one another, only side by side.Once you're done, carefully slide the bag on top of a cutting board (or place it on a cutting board to begin with, if you aren't using said cutting board for chopping bananas, that is..) so they have something to rest on, once you put them into the freezer. Don't bother being able to close the bag just yet. The bag needs to be as flat as possible, for all the pieces not laying on top of one another.My bag was a bit longer than the cutting board, so I carefully flipped the rest of it on top of the rest. You can fold the bag if necessary, just as long as the banana pieces aren't touching each other, and there is plastic in between those layers. Step 3: Break Apart. It takes a few hours for them to freeze properly.Once its done, you can take them out and break them from each other so they can be shook together in the bag, so you can close the bag. Put them bag into the freezer right away, as they thaw somewhat easily on the surface when they are exposed individually like that. Only a little thaw means they start sticking back together again.
Introduction: Potato Blintzes. I love blintzes.  I usually make cheese blintzes but I decided to make an instrcutable on how to make potato blintzes for Scoochmaroo's potato challenge. This recipe is somewhat time consuming but easy to make. I hope everyone enjoys my potato blintz recipe! Step 1: Ingredients. Ingredients:
Vegetable Oil
3-4 punds of potatoes
3 large onions
1/2 cup of milk
1/2 cup of water
1 cup all purpose flour
4 eggs
1/2 teaspoon of salt
Sour cream (optional) Step 2: Pancakes. To make the outside of the blintz, whisk together the eggs, milk, water, flour, and salt. Allow the batter to sit for half an hour and then lightly grease a pan. Turn a stove onto medium high and pour 1/4 of a cup of batter into the pan. Spread it around so it is the about the size of the pan. Cook for 1-2 minutes on each side. Repeat step for the rest of the batter. Step 3: Potatoes and Onions. Peel all of the potatoes and boil. Mash the potatoes so that there are some chunks but not many.  Fill a pan half way with vegetable oil. Heat the oil and chop the onions into semi small chunks. Add the onions to the oil and fry for about 30 minutes. DRAIN THE OIL AND SAVE IT in a bowl. Mix the onions into the mashed potatoes and then add some of the oil from the onions. If you would like to, you can mix sour cream into the mixture too. Step 4: Folding. Take 1 of the pancakes and put 2-3 tablespoon of the potatoes near the bottom. Fold it over twice and then pull in the sides then fold over 1 more time. Repeat until all of your pancakes are gone. The folding process can be hard at first so just follow the pictures of each step of the folding. Step 5: Frying. Put a thin layer of vegetable oil on a pan and heat the oil. Place the blintzes in the oil and fry for 1-2 minutes on each side.
Introduction: Barbecue Chicken Cheese Spicy Mini Burrito.       In this instructable I will be showing you how to create a barbecue chicken cheese spicy mini burrito.By: Preston Akubuo- Onwuemeka #Hercules2016 Mr.Gadd:class Step 1: Ingredients: Food and Kitchen Tools. 1. Spicy Barbecue Sauce2. Shredded cheese (doesn't matter what kind)3. Corn tortillas4. Chicken (any kind)Tools1. Spatula 2. Knife3.  Large pan4. Oven5. Cutting board6. Oven pan7. Plate8. Stove Step 2:  Chicken.      Place oven pan into oven and place 2 pieces of chicken on it. Turn the oven to 450 degrees and bake 20-25 minutes. When finished place chicken on cutting board. Cut them into thick slices. Get your plate and pour your spicy barbecue sauce on it. Get your chicken and cover them in the sauce. Now you chicken is done. Step 3: Tortillas. `     Place your tortillas on your cooking pan and turn the stove on to low. Cook both sides for about 1-2 minutes. When finished add your cheese to the top of the tortilla and place chicken on it. Roll up you tortilla. And you have yourself a spicy barbecue mini burrito. Step 4: Enjoy. Eat away
Introduction: Snowcream. In this instructable I will be showing you how to make Snowcream, a delicious treat you can make out of the horrible horrible wintery snow that covers your junk every year.
now, I'm from orlando and believe it or not I have never seen snow, until this year when the inlaws thought it would be nice to have the family up for christmas.
Aside from the light sprinkle of snow that was already on the ground when I landed christmas eve, tonight was the first snow fall I have ever seen in my thirty years. so, being as excited as I was, I called mom and dad to tell them about the fun they were missing when my mom says "you should make Snowcream" "what the heck is that" i asked, and the following is what she told me.
LIST OF INGREADEANTS:
   1. a large bowl of freshly fallen snow
   2. a can of cream (Evaporated milk)
   3. sugar
   4. a drop or two vanilla. Step 1: SNOW!!!. scoop yourself a nice big bowl bowl of freshly fallen snow. try to get the snow from the top and not so much dirt.  Step 2: Add More Yummy. next, add a can of evaporated milk, a couple tablespoons of sugar, and some vanilla. then stir it all togeather. i must admit i thought the cream would melt more of the snow then it did. it held up pretty good to the liquid.
this makes a tasty tasty treat thats better than I was expecting. I wanted to add a little more cream but didnt want to open a new can, so as I'm looking in the fridge my wife has a brilliant idea. "why dont you add some coffie creamer" SO I DID!!!  we added caramel flavored coffie mate and it was awesome. tomorrow im making more and using pumpkin spiced creamer.
WOOOO!! Step 3: ENJOY!!!. i hope you enjoied this instructable and use it to make tasty treats for you and your loved ones.
p.s....please rate!
Introduction: Hot Cross Bunny. A project without much explanation needed. Instead of a bun, this is made with an orange zest infused raisin cookie dough.
I used the following recipe:
Cream 170g (1 1/2 sticks) softened unsalted butter together with 1 1/2 cups caster sugar until pale and fluffy and whisk in 2 eggs.
Stir together 3 cups plain flour, the zest of 1 orange, 1/2 tsp baking soda and 1/2 tsp salt.
Slowly mix in the dry ingredients with the egg/sugar/butter, alternating between small portions of the dry ingredients and 2/3 cup buttermilk (or milk with a dash of lemon juice). Fold in 1 cup raisins.
Shape the dough into two big circles topped with a small one (classic snowman shape) and add ears and a tail. The cross is a mix of water and flour, and piped on afterwards. Bake for approx. 15 minutes, at 180C, or until risen and golden. Done.
And yes, I made this cookie just for a very questionable pun.
Introduction: How-to Make an 8 Layer Grilled Cheese. Hungry, and feeling adventurous?How bout making a multi-layered Grilled Cheese.It's really simple and quick to make.This instructable will show you how to go about it with 8 layers.I've done an entire loaf (24slices), but that wasn't documented.You can use any cheese you want, and any extras. Multiple cheeses is actually a great snack for cheese people. Step 1: Things You'll Need.. Things you'll need.8 Slices of Bread - Any kind of bread will do. You'll need as many as layers you want (8 for this)7 Slices of Cheese - The more cheeses the better in my opinion. You'll need 1 less then slices of bread.Butter - Butter or margarine or whatever you want to spread on the bread.Tools - You'll need a spatula, a pan/griddle, butter knife, stove. Step 2: Preparation. Begin with heating the pan. Set the stove to high, you want drops of water to pop.You want the heat of the bread to melt the cheese, so a quick grill is better then slow.Prepare the cheese.For sliced cheese i unwrapped them all and cris-cross the wrappers to make it easy to get the cheese.Butter the bread, only butter one side, make it thin, you don't need much. You can even do without any butter but it helps with sticking. Step 3: Cooking Time. Start with placing one piece of bread butter down, and quickly add the cheese on top and another piece of bread, butter up this time.let it sit there for about 15seconds, until its a nice golden brown. Then flip it and do the same to the other side. Don't squish it with the spatula. Step 4: Flip Flop. Ok, now that both sides are grilled to perfection, add a slice of cheese and another piece of bread, butter up.Now flip it to grill this new bread.Leave it like this about 15 seconds again.Add another slice of cheese to the top with bread butter up again.You need to flip back and forth like this until you have no more cheese and bread to add.You can wait less time each flip because the weight of the sandwich will help grill it faster. Step 5: Plate It. Once you're completely done grilling all sides, plate the sandwich. Use a sharp knife to cut it how you like (Diagonally for me). Step 6: Eat It!. And now you can eat it.Enjoy!
Introduction: Naan Dog. So its boiling hot outside and it's the perfect opportunity to create this unique hotdog. With the warm flaky bread and the coolness of the tomato against your tongue and the tanginess of the spicy mustard this hotdog will cool you off and fill your belly with summertime flavors. Step 1: Ingredients. You'll need:Naan Bread2 Vegetarian Hot Dogs1 Good squirt of Yellow Mustard4 Slices of Tomato5 Leaves of Fresh basil1/4 of a Red Onion1 1/2 teaspoons of Sea SaltOlive OilChili Powder Step 2: Spicy Mustard. Stir a good dollop of yellow mustard and chili powder in a bowl until your palate is fulfilled. Step 3: Prepare Naan and Hot Dogs. Prepare the Naan with olive oil oil chopped basil, sea salt and top with Feta cheese.  Then, score the hot dogs and wrap both the naan and hot dogs in aluminum foil and bake in a 375 degree oven and let them bake for 10 minutes. Step 4: Now for the Good Part!. Add the tomatoes, and onions along with the hot dog and spicy mustard.  Enjoy your sausages!
Introduction: Easy Holiday Pumpkin Mousse. Delicious and simple pumpkin mousse, a perfect light and fluffy Thanksgiving or Christmas dessert. Video above.Check out my YouTube channel for more great desserts. Step 1: Gather Ingredients. 15 Oz Canned pumpkin2 boxes Instant vanilla puddingMilk Pumpkin pie spice 8 oz Whipped  topping Step 2: Mix Ingredients. Add the instant pudding, canned pumpkin, 2 cups of milk and 1/2 tsp. pumpkin pie spice to a mixing bowl. Mix at low speed with a stand or hand mixer for about a minute or until everything is well combined.  Step 3: Fold in Whipped Topping. Fold in the whipped topping. Do not stir hard. Mix until all the topping has been combined. Cover with plastic wrap and refrigerate for a few hours or until time to serve.
Introduction: Lemon Cheesecake Squares (or Triangles). The first time I had these was at a wedding reception.  I fell in love with them.  I made them for a dessert table at a church women’s group activity.  There were ladies walking around with a piece in their hand, asking “Who brought this?”  Finally, I sent an e-mail out with the recipe.  Now you can experience them for yourself.  Thanks to Megan for sharing the recipe with me.  Let’s get started and enjoy, Lemon Cheesecake Squares (or Triangles). Step 1: . Supplies:
3 pkg. of crescent rolls (the pop and serve kind)
2 8oz pkgs. of cream cheese
¾ cup sugar
1 egg yolk
1 tsp. vanilla
1 cup confectioners’ sugar
2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
Tiny bit of milk
Plastic wrap
I’m going to assume that you have the usual basic baking equipment. Step 2: . Preheat oven to 350 Ì    
Rub shortening on a 17 ½” x 12 1/2” cookie pan, (otherwise it sticks) Step 3: . 1. Spread 1 ½ pkg. of crescent rolls on the bottom of the pan Step 4: .  Filling:  2  8oz pkgs. of  cream cheese
              ¾ cup sugar
             1 egg yolk
            1 tsp. vanilla
            Step 5: . Beat until smooth. Step 6: .  Put dollops of the cream cheese batter on the bottom layer of crescent rolls.  Step 7: . Spread the cream cheese batter evenly (as possible). Step 8: .  Top Layer:  on plastic wrap. Spread the remaining 1 ½ pkg. of crescent rolls out on another pan the same size.  Step 9: . Flip it on top of the bottom layer and cream cheese filling. Step 10: .  Bake 15-20 minutes until golden brown. Step 11: .  Glaze:  1 cup confectioners’ sugar
             2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)
             Tiny bit of milk Step 12: . Beat together before the pan comes out of the oven. Step 13: . Spread the glaze on top of the hot cheesecake as soon as the pan comes out of the oven.
Let it cool. Step 14: . Once cool cut, the cheesecake like this pattern.  For 24 pieces, cut squares, if you need 48 pieces, cut the squares into triangles Step 15: . Heaven!  Enjoy!
Introduction: Artichoke, Port Salut and Parma Ham Bites. Here are some lovely big bites to hand out on your New Years Eve parties! Delicious roasted artichoke hearts, with a chunk of creamy port salut on top, wrapped in powerful tasting prosciutto de Parma. Found out the other day that "prosciutto" and "Parma ham" are basically the same thing, it's just that Parma ham is a type of prosciutto that is madespecifically in Parma (Spain), but prosciutto can be made anywhere (it is typically Italian, but we even cure our own prosciutto in Britain). These canapés are quite rich- your party-goers may only want a couple, but then again, I love rich food at parties! Step 1: Artichoke, Port Salut and Parma Ham Canapes (Makes 24). 2 tins artichoke hearts (in salted water), drained, rinsed and halved60g butter1 large clove garlic, mincedPinch mixed herbs1 x 185g wedge Port Salut, rind remove, diced into cubes8 slices Parma ham, each slice sliced lengthways into 3 strips. 1. Preheat the oven to 220C. Mix together the butter, garlic and mixed herbs. Place the artichoke hearts (flower side up) on a baking tray. Put a knob of the garlic herb butter onto each artichoke half. Put the artichokes into the oven for 20 minutes.2. Remove the artichokes from the oven and allow to cool (cool enough to handle). Put each artichoke half onto a strip of Parma ham, top with a piece of port salut, and roll up. Place each of these on a plate, arranging them in an attractive fashion. Serve!
Introduction: Swedish Fish Cordial...It's Horrible!.  I have been playing about with making cordials (Infused Vodka) for a while now. I have had some successes (Really good ones) and some not so good ones. This is one of the not so good ones.
I hate Swedish Fish. Really really hate them. Rather lick a hedgehog than eat a Swedish Fish...But I have a friend who is nuts about them. In honor of her (Her name is Gazelle), I made the Gazelle Swedish Fish Cordial. This was inspired by the "Shoot The Rainbow" instructable-Which actually tastes good. 
If you know someone who loves these candy nightmares, make them a bottle. They may think you are the coolest.
Or they might curse you to your grave for having concocted such a nightmare.
First up...The stuff you need. Step 1: The Nightmare Begins. Here's the Stuff..  First you need a bag of the little red fruity fish of satan.
Then a 1 quart jar (With lid)
Two cups of cheap vodka
A strainer
Coffee Filters
A large bowl or pitcher
A bottle that can be sealed.
You will need all of this eventually. Right away, you need the vodka, a jar and the fish.
Do I really need to mention that everything should be clean?
Really? Step 2: Mix It Up and Wait. Put the fish into the jar and pour the vodka on top.
Put the top on tightly and slosh it around gently, then store in a cool dry place for a week.
I should have put mine in a closet. I had to stare at it every day as it mocked me with it's horribleness. Step 3: Get Rid of the Chunks..  After waiting for a week, put the strainer over a bowl or pitcher (I prefer a pitcher- It makes transfering the liquid easier) and pour the liquid through it, followed by the nasty decaying leftover chunks of Swedish Fish. Ok, they are not really decaying. It is the left over gummy stuff with all of the flavor and color washed out. I suppose you could eat one if you wanted, the flavor and color replaced by vodka, but I wouldn't.
You want to, don't you?
Go ahead, I dare you.
Bleaugh.
Mine got dumped down the disposal. Step 4: Filtering Out the Filler.  Remember that cloudiness that occurred when we first poured the vodka over the fish? The stuff that made that cloud is still in there. We need to get rid of it. 
Pour the liquid from the pitcher or bowl back into the jar. Rinse the bits of dead fish candy from the strainer and put a coffee filter into it. Restrain the liquid from the jar back into the pitcher through the coffee filter. It will probably take two or more filters. The gunk still left in the vodka tends to slow the stream down to a drip very quickly. Step 5: Make It Go Away..  Last step. Just bottle it up so that it looks pretty and give it away to someone that appreciates the special nastiness of Swedish Fish. Like my unusual friend Gazelle. I think she'll love it.
I did try a sip. Now I hate Swedish Fish even more.
Sure does look pretty though!
Introduction: Napoleon Cake. This is an easy version of Napoleon cake which is very popular in former soviet countries. I use condensed milk to make a cream but old style one uses so called 'boiled cream' - it's like a custard. So here we go - it's very simple, delicious and fast! What you need:4 rolls of Ready rolled puff pastry3 x 400gm of sweet condensed milk 2 x 250gm of unsalted butterVanilla extract by taste Step 1: Pastry... Put each sheet of pastry (one by one) in the oven (gas mark 7) for 10 minutes.  The pastry will come out all puffed up but do not worry about it, just leave it aside. Do the same with all 4 sheets and leave them to cool down. Step 2: Cream. Put the butter in a plastic bowl and add all the condensed milk to it. Take the blender and keep on blending it till you get a smooth texture. In the end, add couple of spoonfuls of vanilla extract and stir it with a spoon. Cream is ready! Step 3: Layers. Put the first layer on the tray and cover it with the cream - smooth it out with a spoon and add another layer on top and cover that layer with the cream as well - do the same with all the layers. Step 4: Finishing Bit... Get some decorative chocolates or some crushed nuts and sprinkle it on top and leave it in the room temperature over night - all the cream will absorb nicely.
Introduction: Un-Tuna.  Step 1: Un-Tuna. Soak raw sunflower seeds overnight After soaking Grind the sunflower seeds in a Nutribullet. Grind until the seeds look like tuna consistency  Add relish Add mustardAdd Vegenaise Stir all ingredients Serve on bread of you choice or use as a dip Yummy!!
Introduction: Chilaquiles Soup. This recipe came together so quickly last night and it was so good that I'm rushing to get it on the blog so that you can make it for dinner tonight. Chilaquiles traditionally are tortillas chips simmered in sauce and then topped with different things (chicken, scrambled eggs, etc...). It's not much of a stretch to turn them into a soup and I find them easier to eat this way. I found this recipe in the '97 Joy of Cooking, they credit Rick Bayless for giving them the recipe, then I adjusted it to my tastes, and now I'm passing it on to you. Psst... pass it on.serves 3 to 4
1 or 2 fresh jalapenos 
2 garlic cloves, unpeeled
1 28oz can whole tomatoes, drained
1 medium yellow onion, sliced
3 cups chicken or vegetable stock 
2 chicken breasts
1 T cumin
1 T oregano
2 to 4 medium handfuls of thick/authentic style tortilla chips
1/2 cup cilantro 
sour cream
grated jack or cheddar cheese Step 1: Roast the Jalapeno and Garlic. In a dry, thick-bottomed pot or pan (cast iron is great) roast the jalapeno and garlic over medium-high heat. It takes about 15 minutes and it seems strange, but you just leave them in the bottom of the pan, turning them as each side turns dark brown/black. Step 2: Saute the Onions. In a bit of oil, in a small soup pot, saute the onion until it is soft and starting to turn brown. Step 3: Blend the Jalapeno, Garlic, and Tomatoes. Peel the garlic and take the stem out of the jalapenos. Puree them in a food processor or blender. Add the drained can of tomatoes and blend again. Step 4: Simmer the Tomato Mixture. Transfer this to the soup pot of onions and simmer for about 5 minutes to thicken it just a bit. Step 5: Add the Stock and Chicken and Spices. Add the stock, raw chicken breasts, cumin, and oregano and simmer for 20 minutes. Don't taste it until it has simmered for a bit because it's the simmering that kills any bacteria that might be in the chicken. Step 6: Add the Chicken, Cilantro, and Chopped Chicken. Remove the chicken and cut it into cubes. Add this back to the pot along with the cilantro and tortilla chips. Simmer for about 3 to 5 minutes - just until the chips are soft.Serve topped with sour cream and cheese. Muy Sabroso!
Introduction: Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder Weber Kettle Grill . Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep. Step 1: Check Out This Easy Method for Delicious Pulled Pork. Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep.
Introduction: Professional Box: Hot Plate With Timer for Morning Coffee. Let's start with some explanation: I'm italian, this means that for me the moka's coffee, or the espresso, are vital in the morning, i don't know if in other country you need as much as me the hot coffee in the morning... but here's something the DeLonghi sell in the stores: http://www.delonghi.com/it_it/products/emke-42/ (it has a timer, a ringtone, a watch, you set it to make you the coffee the time you want it)
Here's something i've done starting with this tools and parts:
- An electric hot plate.
- A voltage dispencer with timer (the one you put on the socket, that can be setted to switch on in particular hours)
- A Solderer with some tin
- Lot's of time to waste
With this materials i've done an electric hot plate with a timer that i can set at any hour i want.
Usually this hot plate (with timer setup) remains on for about 2 minutes, it's enough to heat the plate for about 15 minutes, the ammounts of time the coffee needs to come up from the moka (about 5 minutes) plus other 10 minutes that keep me the moka warmed for me to get up and drink it!! :)
Then i was thinking... this timered hot plate occupy a lot of space, plus i need the coffee, the cup, and everything to stay in the same place and i can't waste a part of my desk for it...
So, this is what i've done next:
- A shoes' box
- A pair of paper tubes, from the blotting paper rolls
- A piece of pakaging styrofoam
- Some glue
- schissors and cutter
- Other piece of box (from an old PS2 box)
This morning i start working on this box, that can keep all of the stuff i need to make my coffee ready in the morning... and this is the result.
It's been a while since i made this hot plate with timer, but since the box and everything i didn't thought this was much of a deal... but then, looking at it with his box and everything i realized it really was a good job!! :) also if done with regular stuffs XD for something even a little bit embarrassing.
Introduction:  How to Make S'MORES COOKIES. Ingredients:11 Tablespoons unsalted butter, softened1 cup brown sugar, packed½ cup granulated sugar2 large eggs1 teaspoon vanilla1 teaspoon baking soda½ teaspoon salt2 ½ cups flour1/2 cup semi-sweet chocolate chips1 cup mini marshmallows3 regular sized Hershey’s bars, broken into pieces1-2 packages graham crackers, broken into squares Step 1: STEP ONE. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside Step 2: STEP TWO. In an electric mixing bowl, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined  Step 3: STEP THREE. Add the flour mixture to the butter mixer and combine on low speed. Step 4: STEP FOUR. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour. Step 5: STEP FIVE. Preheat the oven to 375 degrees. Line baking pans with parchment paper.  Step 6: STEP SIX. Lay out graham crackers side by side on the pans as close as possible... they should be touching! Step 7: STEP SEVEN. Place tablespoons of dough on graham crackers.  Press down gently with fingers. Step 8: STEP EIGHT. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can add as many as you like, depending on how "chocolatey" you like them.  Step 9: STEP NINE. Bake for another 5 – 7 minutes. The edges will turn golden brown when done.  Remove to a baking rack to cool. Step 10: STEP TEN . ENJOY!
Introduction: Sugar Molds - for Cupcakes and Decorations. 
          Sweet versatile edible decoration for any holiday or birthday. The sky is the limit. There are so many molds to choose from online,at stores like Target,Michaels and cake supply stores. Heck, I even get alot of mine from the dollar store.Ideas you can use your sugar molds for:
*cupcake toppers
*decorations for cakes
*decorations around the house
*seasonal decorations for parties
*cake dummies
*props for birthday parties
*seasonal gifts
*sugar cubes
*portion control your sugar (it would be so cute to have small fowers for your guests coffee for a nice brunch or dinner party)Different kinds of molds:
silicone ice trays
metal molds
soap molds
plastic molds
chocolate molds
silicone molds
make your own molds     link here
shaped containers that candy was in see pic below-the bunny,heart
cake pans
character cake pans
even cookie cutters
Thank you for looking. Please check out my other instructables.
         Step 1: All You Need Is a Few Things. sugar
water
mold of your choiceOptional items:
edible air brush paint
royal icing
luster dust
food gel coloring
heck you could probably even acrylic paint  or spray paint if you want to use it as a non edible decoration. Step 2: Preparing the Sugar.  I have seen recipes that call for sugar, water, and cream of tarter. But you dont need the cream of tarter.I never use it. Save it for something else. All you have to do is pour the desired amount of sugar that you want to use into a bowl and add a little bit of water at a time. Mix really well and when the sugar feels like slightly damp sand and when you squeeze the sugar in your hand and open it and the sugar holds the shape of your fist being closed on it, you are ready to mold it.
If you want to dye your sugar before you mold it, add the food coloring in at the same time as you add the water. you will see little dark spots of color so mix real well or just make sure that those spots arent going to be seen on the mold.  Step 3: Mold the Sugar. Grab your desired mold and start putting some sugar in it. Pack it in all over. Fill it about half way, then really push down to get it packed really tightly. Now add more, fill it to the top of the mold. Pack tightly. Make sure that the level of the sugar is flat with the top of the mold so that when you unmold it ,it doesnt "fall" a little and break. If it does break at this point just stuff it back in and try again.
Place a plate or cardboard or something flat against the sugar/mold then flip it over and now you can see the shape of your sugar mold. Let dry for at least 5 hours.I suggest overnight just to be on the safe side. Step 4: Decorate As Desired. You can...
Airbrush it with edible airbrush paint
Cover it with frosting or royal icing and add lots of details
Use luster dust to give it soft colors (this method doesnt produce bold colors)
Piping gel and Wilton decorating icing in a tube also do good for small details.
Or maybe you already died the sugar before you molded it
I hope you have as much fun decorating with this method as much as I have.
Introduction: S'mores Dip. Melt 1 cup chocolate chips, 2 tablespoons of milk, and 1 cup of mini marshmallows in a saucepan over medium heat. After all melted together, pour mixture into oven safe dish, and top it with mini marshmallows to broil. Once the marshmallows are golden brown, dip graham crackers and enjoy!