MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Spring Popcorn Caramel Pops. The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this instructable I'll be showing you how to make delicious Popcorn Caramel Pops. I've wanted to make popcorn balls for some time but making my own caramel can be a little much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. With that said, let's get started. Press play to watch the full video tutorial with all of the other quick snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!Subscribe to the channel and like the video for more festive dessert ideas.  You'll Need:1 1/2 c marshmallows3 c popcorn lightly salted2 tbsp butterSpring Candy ( I used Spring candy corn)1/2 c chocolate chips3 tbsp candy melt (pink or another Spring inspired color)Paper Straws Step 1: Marshmallow Caramel Goodness. In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir.  Step 2: Candy Coated Popcorn. Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside.  Step 3: Top It Off!. Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. Allow to completely set for about 30 minutes and enjoy!Follow Me:http://www.Marishascouturecakes.comInstagram:  http://www.instagram.com/marishas_couturehttps://www.facebook.com/marishascouturecakes
Introduction: Make a Perfect Cup of Coffee. You Need That Caffeine..  Step 1: Get the Cup. . You might need a cup to hold the coffee in. I don't know, I don't work at Starbucks.  Step 2: Make Coffee. . I don't know. Diarrhea looks a bit like coffee. Probably tastes just as bitter.   Step 3: Just Kidding. . I know how. Grind up coffee beans to make coffee grounds. Make sure you don't use deer poop.  Step 4: Put the Coffee Grounds in the Machine. . Do as the title says. Remember the water.  Step 5: Brew the Coffee. . This might take a while. Go watch a movie.  Step 6: Pour the Coffee . Take the cup and pour the coffee. Don't spill it.  Step 7: Drink Up!. Mmmmm... Step 8: This Is What It Should Look Like. . Mmmmmmmm...
Introduction: Tips for Thinly Slicing Raw Beef. Whether you want somewhat thin slices for grilled beef skewers, or paper thin slices for carpaccio, slicing raw beef thinly and evenly can be difficult. There are a couple of tips for doing this safely and simply without a motorized meat slicer that will save you aggravation - and finger tips.For the purposes of this Instructable, I chose a cut of meat notoriously difficult to slice thinly, an oddly shaped bottom round roast. There are cuts of beef that are much easier to slice thinly, such as a London broil, but I wanted to show how even the most difficult cuts can be sliced this way.Ingredients:A big hunk of beefGear:A proper slicing knife (description to follow) Step 1: The Right Tool for the Right Job. The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chef's knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen. The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10". I won't kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14" which was recently rated #1 by America's Test Kitchen.So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer.  Step 2: Chill the Beef. It helps if the meat is a little stiffer than raw, but we don't want to try to cut frozen meat, this will just dull our blade and drive us to conniption fits. I take a fresh, raw, roast and put it in the freezer for 2 hours. Thinner cuts, like a London broil or a vacio, can be placed in the freezer for about an hour. This will chill our beef, making it stiffer, but without freezing it.Take the meat out of the freezer, and using your slicer and a cutting board, cut slices to the desired thinness using a smooth, even motion. It is okay if you have to use a sawing motion (with my 10" knife I have to do this a lot more often than if I had a 14" blade), it is okay, just keep it smooth and gentle. Only apply as much pressure as is needed to let the knife do it's job. Follow these tips and you will soon be a thin-slicing pro.
Introduction: Oladushki - Russian Pancakes. These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.  The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter oladushka (pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days. Step 1: Assemble Ingredients. 250 mL (about 1 cup) yogurt, plain or flavored 1 egg up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be) 1 cup all-purpose flour             Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat.                                          1/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat. 1/2 tsp baking soda 1 tsp baking powder Step 2: Make the Batter. Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency. Step 3: Let It Sit. Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand. Step 4: Cook!. Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.
Introduction: Kermit D. Frog Dissection Birthday Cake. Our son wanted a science birthday party.  There were science experiments and owl pellet dissections; but the biggest hit was the Kermit D. Frog Dissection birthday cake that my wife made. Step 1: Bake the Cake and Mix Up the Rice Crispy Treats. The cake is simply out-of-box cake mix - any flavor you like.  She used Red Velvet just to keep the theme going.  Two rounds with a little cutting creates the basic shape nicely.  The arms, legs, tongue, and organs get fashioned out of the rice crispy treat mix.  Everything is laid out to get the basic scale correct. Step 2: Start Icing and Dipping. Now that everything has been dry-fit, the icing can be applied to the cake.  She uses butter cream icing (food dye for the color needed) and pipes it on using a #18 star tip.  The organ were dipped in melting chocolate (different colors for different organs.)  The eyes were gummy candies she found somewhere. Step 3: Create the Skin Flaps. To create the skin flaps, she cut fruit roll-ups to cover the cavity.  She then rolled these back to expose the organs. Step 4: Finish the Internal Details. After rolling the fruit roll-up skin back, she made the dissection pins out of more rice crispy treat mix.  The red goo between the organs was red piping gel.   Step 5: Add the Finishing Touch. The finishing touch was the letter from Kermit donating his body to science.  The letter sat over the cake for all to witness.  Of course we had to explain to the kids what it meant (and for some who Kermit D. Frog was) - but all the adults got a good laugh out of it.
Introduction: Homemade Croissants- Photos. A couple of weeks ago I tried my hand at making croissants! And I have to say, even though it was time-consuming and confusing at first, it was well worth it. Many people never attempt it and I say "You should!" It's actually not quite as confusing as it seems and the final product is amazing. I was surprised I made some that looked exactly like the ones in the supermarkets. I used a recipe for laminated dough which makes this croissant has its many layers. The dough's concept is pretty much to layer butter and dough by folding and re-folding it. The butter melts when baked and created the many layers you see. After hours of rolling out the dough, the croissants are then shaped into its crescent form and ready to be baked. The baking process is also essential to croissants, especially if you have more than one tray going in. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy.
Now I didn't put the recipe up yet, so I decided to add some photos of these oh-so-amazing treats. I really like these photos I've took. I incorporated aspects of my Food Photography Through a Novice's Eyes tips and they came out pretty good. Is there any particular photo you particularly liked? I would love to know. I promise to have this recipe up soon though!
Here it is! The recipe for these delicious croissants can be found here!
Introduction: Boozy Pecan Fudge. One of the first things my mother taught me to make was fudge. As I got older I started making my own variations with different ingredients and for different occasions. I started making my own partly due to the outrageous prices at candy stores and partly because, making fudge is easy. The addition of bourbon gives this fudge an almost indescribable rich flavor. This fudge is so tasty, it doesn't matter if you like bourbon or not (and I don't), I can't keep my hands off it. Fudge is a little treat for dessert, to bring to a party, or to give as gifts. Now, due to the short cooking time and the addition of bourbon, I recommend using your own discretion when potentially serving this to anyone under 21. Maybe just to be safe, don't. Step 1: Ingredients. 3 cups of sugar1 stick unsalted butter (chopped)1/4 tsp sea salt1/4+ cup bourbon (to taste)1 can evaporated milk (5oz)8-12oz marshmallows (or marshmallow cream)1 tsp vanilla extract (or bourbon vanilla extract if you have it)1 bag semi-sweet chocolate chips1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer) Step 2: The First 6. To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes. One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted.  Step 3: The Last 3. After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely. Once the chocolate is incorporated, pour in your pecans and stir. Step 4: Done!. Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container.
Introduction: Pickles and Peanut Butter. This is a salty and sweet snack. I know it sounds strange but oh it is so good. Don't knock it until you try it. Step 1: Ingredients & Utencils. Dill Pickles, peanut butter (your choice chunky or creamy), Sharp knife and a spoon. Step 2: Preperation. Slice the pickle log ways. With the spoon scrape out the middle of the pickle. Don't waste the middle just eat it. Spoon peanut butter into the middle of the pickle and enjoy.
You can also just get a spoon full of peanut butter and a few pickles and take a bite of each. Taste exactly the same. 
OH SO YUMMY!!!
Introduction: ChoFFity. This one's a cool unusual blend of Chocolate, Coffee and Tea. Yeah, you probably guessed it right! That's what the name 'ChoFFity' is made of..! This is made up of very basic ingredients and can be found in everyone's kitchen. When made right, you will enjoy it a lot! So let's begin.!SERVES : 1INGREDIENTS
A glass of milk (approx. 200mL)
1/2 tsp Tea flakes
1 level tsp Coffee powder (Cappuchino will do great)
1 level tsp Cocoa powder (unsweetened)
2-3 tsps Sugar
1 tsp peel of butter (Optional )METHOD
1. Take 1/4th glass of the milk in a microwave safe glass and put the tea flakes in it. Microwave it at maximum until the milk starts to boil .
2. Take out the glass and mix with a spoon.
3. Filter the milk and tea flakes mixture into another glass.
4. Add the sugar, cocoa, coffee and beat it using a beater or a spoon. Beater should give a better foam. Continue to beat well until u get a nice thick foam.
5. Once done, add the remaining milk and butter and microwave it again for half a minute at maximum.
6. Beat again, just to ensure uniform flavor throughout.
7. Enjoy :)NOTES:
Beating the surface will give a good immediate foam. Sugar can be adjusted according to your likes. You can opt for adding a bit heaped teaspoon of cocoa for a stronger flavor, but u will need to necessarily put 3 teaspoons of sugar, to avoid bitterness.HEALTH TIP:
Avoid butter, and stick to only level teaspoon of cocoa. Sugar needed should automatically come down.
I hope you like this recipe. Do post comments and suggestions . I do not have the pics of this recipe right now, I will upload it around in a week.
Introduction: Full Spectrum Tex-Mex Fajita Recipe Designer Table. Here's my little inventions. I first made the Jerk Sauce version about 5 years ago for my own use. Since I started selling spices in my site last year it occurred to me I ought to finish it for others. Originally I wanted to know what core elements all cooks used, what the full spectrum range of all ingredients used, and easy reference for making large batches. I never filled out the min column in my old hand written draft. I'll be continuously making these from now on for everything I can find between spice blends, sauces, soups and so on. They'll always be free to copy downloads, but I'll be making laminated versions of them to sell, so people printing + laminating + SELLING these tools is prohibited.
Introduction: How to Cook Zoodles and Red Sauce. This version is a basic spaghetti and meat sauce recipe.  But to lower the carbs use Zoodles and to lighten it up more use ground chicken breast. Step 1: Soften the Onions and Garlic. Heat up 1 Generous Tablespoon of Olive oil.2 Cloves of Garlic that I have been chopped up. 1/4 Cup finely diced Onion. 2 Large Baby Bella Mushrooms that have been cut up. After the onion is soft and the garlic is smelling really good (so good that I want to eat just this) add 1 pound of Ground Chicken Breast. Lightly season with Salt and Black Pepper, enough for the sauce. Cook the chicken for about 2 minutes while using your spatula to break it up. Step 2: Add Tomatoes . Add 1 28 oz can of Crushed Tomatoes.1/4 teaspoon (or more if you like) of Red Pepper Flakes 1 teaspoon dried Thyme. 1 teaspoon dried Oregano. Stir and bring to a very low simmer (to prevent making a mess in the kitchen) Step 3: Cut Zoodles. Use your Zoodle cutter to make zoodles from 2 to 4 Zucchini (depending upon size) I used 2 medium but could have used 3 if I had a bigger pan.Lightly season with Salt and Black Pepper, enough for the Zoodles. Step 4: Finish Cooking . Stir the Zoodles into the Sauce and on a low simmer cook to your desired noodle texture. I simmered mine for about 5 minutes.Just before serving chop up 2 or three leaves of fresh basil, stir into the dish and serve. Fresh basil will turn black and lose flavor very quickly so just heat it and serve. I do hope that you enjoy the recipe. Step 5: Watch Video.
Introduction: Phirni - Creamy Dessert. Most cultures have their own version of a rice pudding. With simple ingredients like rice, milk, sugar and cinnamon, whipping up a rice  pudding is not so difficult. A rice pudding can be thickened with eggs  and baked too. This wholesome rice dessert can be prepared in advance  for parties and family gatherings. Phirni or Firni is a milk-based  creamy dessert popular in the Northern and Frontier regions of India.  It is a kind of rice pudding with a twist! Step 1: Introduction to Rice Based Desserts. While most rice puddings use rice in its original form, in firni, rice is ground to a paste. You can whip up some phirni quite easily in a few minutes. It then needs to chill for a while in the refrigerator and you can enjoy it. Ideal for warm sunny climes of the Indian subcontinent. Step 2: Recipe for Phirni. What you need :Fragrant Basmati Rice - 1/2 cupGranular sugar 1 1/2 cupNuts of your choice : cashews, pistachios or almonds 1/2 cupGarnish: crushed cardamom - 2 tablespoon Get some fragrant Basmati rice, about 1/2 cup. Wash and soak in water for about 15 minutes. Then coarsely grind it to a paste in a blender with a bit of milk.  Take about 6 cups of milk and put it to boil. Add the ground rice paste and keep stirring to prevent it from sticking to the bottom of the saucepan.When the mixture begins to thicken, it is time to add the sugar. A test for this is to check if the mixture coats the back of the spoon. About 11/2 cups of sugar should do well for this batch.  Don't forget to keep stirring to avoid lumps.  Add crushed cardamom and chopped nuts such as cashews, pistachios and almonds.Pour this creamy mixture into earthenware bowls. Set it to cool for about an hour. You can cover the bowls with foil to allow the firni to set. In fact, after few hours, firni tastes really good when the flavors acquire a mature level.You can prepare variants of this basic recipe with ground almonds. Another option is to add rose water instead of cardamom for flavor. Kesar phirni can be made with saffron strands added to the cooking mixture. It adds a heady flavor and color. Mango firni is an all-time favorite during summers when mangoes are aplenty. Silver foil paper is sometimes added on top for a festive look.An interesting feature of phirni is that it is served in earthenware bowls called shikoras or khullars. Other than helping the firni to set, these khullars impart an earthy flavor to the dish.Note: The above recipe is inspired by the collection of recipes  from the West coast of India as given here: West Coast of India - recipes
Introduction: Whisky Brownies With Honey Caramel Centres. In anticipation of Burns Night on January 25th (Scotland's answer to the January blues - a night of poetry, whisky and feasting), I thought I would cook up some brownies infused with traditional Scottish flavours. Honey and whisky are a delicious combination, and have long been consumed for their *ahem* medicinal properties in the form of a Hot Toddy (a mixture of whisky, honey, lemon and hot water). These rich chocolate brownie have an oozy layer of salted honey caramel in the middle. Pecans add a little crunch and the whisky leaves a warm feeling in your belly... Just the ticket for a cold winters' evening!  Step 1: The Salted Honey Caramel. You will need:1 cup (225g) caster sugar1/4 cup (60ml) honey1 cup (240ml) double/heavy cream1/2 teaspoon salt4 tbsp (60g) butter, cubed InstructionsPour the cream into a small pan and place on a very low heat. Place the sugar and honey in a medium sized saucepan and place on a medium heat, stirring occasionally until the sugar mixture melts and begins to boil. Let it boil for 5 minutes, continuing to stir occasionally. Remove the pan from the heat and begin adding the butter in cubes, stirring between each addition. When all the butter has been incorporated, remove from the heat and mix in the warmed double cream. Stir until the mixture has formed a thick caramel, and set aside. Step 2: The Brownie Batter. You will need:7oz (200g) dark chocolate (get the best quality you can afford, you can really taste the difference!)1/2 cup (125g) unsalted butter2 eggs1/2 cup (120g) caster sugar1/2 cup (120g) brown sugar4 1/2 tbsp (75ml) whisky2 tsp vanilla extract1 1/4 cups (175g) plain flour1 tbsp cocoa powder150g pecans, mostly chopped but save a few halves for decorationInstructions:Heat the oven to 170C (fan assisted)/325F/gas mark 3. Line a 25cm square cake tin with foil.In a medium sized saucepan over a very low heat, melt the chocolate with the butter, then set aside. Don't be impatient like me and burn the chocolate first time around...in the wise words of Mary Berry, "chocolate will melt in a child's pocket!"Beat the eggs with the sugars until the mixture forms a creamy texture. Next, beat in the chocolate and butter until evenly combined, then beat in the whisky and vanilla essence. Sift the flour and cocoa, then beat this into the chocolate mixture. Finally, mix in the chopped pecans, remembering to save a few for decoration.Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).  Step 3: Layering the Mixes. Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).Pour a layer of honey caramel over the batter, saving some sauce for decorating the top of the brownies. Top with the remaining batter and then scatter the pecan halves. Lastly, drizzle the honey caramel over the top of the brownies in a zig-zag pattern.Bake for 25 minutes, then let the brownies cool in the pan.
Introduction: Wonderland. ingredients:1 cup (2 sticks) unsalted butter, room temperature1 cup granulated sugar 1 egg 1 teaspoon vanilla 3 cups all-purpose flour 1 1/2 teaspoon baking powder Pinch of salt (optional)Any flavor of blue colored juice.A cork bottleA big plate Step 1: Eat Me. First, preheat your oven to 350F, and then take out the butter, sugar, egg, vanilla, flour, baking powder, and salt (optional). Once you have done that, cream the sugar and butter together. Beat in the vanilla and egg. Step 2: Eat Me. In a separate bowl, mix together the flour, baking powder (and salt). Slowly add this to your first mixture. Step 3: Eat Me. Now that the dough is ready, have a different assortment of shapes for your cookies. Butter/ spray/ flour your pan, lay the cookies on a cookie sheet, and sprinkle sugar on them. Let them bake for 10 minutes. Once they are done, decorate them however you want. Step 4: Drink Me and Done!. Now, get out your blue juice and cork bottle. You might also want to get a tag, write "drink me" on it, and tie it to the bottle with string. When you have done that, you can put your set up together. Now you're done!
Introduction: Baked Potatoes and Carots. This is my basic recipe for baked potatoes and carots! You can easily prepare this and just put it in the oven when you need it. Or you make them and store them in a container and just heat it up. Step 1: What You Need. Here is what you need:- potatoes- carots- salt and pepper- olive oil- rosemary and thyme Step 2: Potatoes and Carots. Heat your oven (180°C/360°F)Wash the potatoes and carots. Don´t peel them. You can but you don´t have to. Cut the potatoes and carots into small slices (see pictures)Throw them with the oil, and the herbs and salt and a bit pepper into a pot and mix everything. Now put them on a baking sheet. Step 3: Bake. Bake the potatoes and carots for 40-50 min. Turn them over after 25-30 min. Bake it until they turn golden. Step 4: Potatoe and Carot. There you go -Baked Potatoe and Carot-Enjoy! I hope you like this recipe.
Introduction: How About Them Berries With Pearls. 
	This How About Them Berries Smoothie is amazing. It's perfect for this Memorial Day while cooling off in the neighbors kiddie pool. Warning: your friends will become addicted and will be forever asking you to make this, so on the down side you will not actually get to sit in the kiddie pool but you will have exponentially more friends.Materials:
	1/2 Cup Fresh Rasberries
	1/2 Cup Fresh Blackberries
	1 Cup Fresh Strawberries
	Simple sugar (The homemade kind)
	      Sugar
	      Water
	Tapioca pearls (any color)
	2 Cups IceTools:
	Blender (able to pulverize ice)
	Pyrex mixing cup
	Microwave
	Pot with lid
	Measuring Cups
	  Step 1: Simple Sugar. Making the simple sugar is easy.
Take 1 cup water and mix with 1 cup sugar, then microwave for 3 minutes in a pyrex mixing glass.
Remove from microwave and mix until grains of sugar are dissolved.
Then add another cup of sugar into the Pyrex glass and stir.
Microwave for another 3 minutes, remove and stir again.
Set this mixture aside to cool before using in the smoothie. Step 2: Tapioca Pearls. Follow the directions that are on your package of tapioca pearls.
*Remember the pearls will enlarge so make sure your pot is large enough if you are making it for a party!
Our bag had us boil 2-1/2 cups of water for 1/4 of pearls.
Bring the water to a boil and carefully pour the pearls into the pot.
Stir slowly.
The pearls will become squishy (yes that is our technical term) and plump.
Turn the heat down to medium and put a lid on the pot for 5 minutes.
Remove the pearls from the water and put into a small bowl of ice water until you are ready to add them to your drink.
Now, if your pearls are hard they have either did not boil enough or they boiled for too long. Step 3: Blend It!. Put the 1/2 cup of blackberries and 1/2 cup of raspberries into the blender with either a 1 cup or 4 large cut strawberries.
Blend the fruit together first on the lowest setting, pulp is good try not to completely puree it yet.
Add 2 cups of ice and the cup of simple sugar (cooled) and then blend again. Step 4: It's All in the Presentation. The presentation of this drink will make your friends go, "Ooooooh!"
A clear glass, with a small stem works well.
Pour the cooled tapioca pearls into the bottom of the glass then add the smoothie on top almost to the top of the glass.
Use a tapioca straw (larger diameter than other straws) and garnish with a strawberry with toothpicks holding the blackberry and raspberry on top.
Chew, Munch, Shoot them out the straws or do whatever you'd like with the tapioca pearls....and
Enjoy your tasty treat!
Introduction: Lazy Man's Slow Cooked Game Day Chili. Well, This will be my first Instructable as well as my first Instructable contest.  With that being said, I have to admit to you all that I've already lied to you :( and its all in the name. The method used to cook the Chili is a lazy man's way but the list of Ingredients is far from it. LOL sorry but I promise the taste will totally make up for it. ^_^Here are the Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large Vidalia onion (if you can't get a vidalia a yellow onion will work fine), chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 tablespoon of chopped bacon-----------------------------------------------"FOOD OF THE GODS"
4 cubes beef bouillon
1/2 cup beer-------------------------------------------------------------------------"NECTAR OF THE GODS"
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
3 teaspoons of your favorite hot sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
11/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips
1 (8 ounce) package shredded Cheddar cheese
  Step 1: The Meat Man Cometh. This is going to be a very meaty chili (What can I say, Real men eat meat not salad.) – 2 pounds of beef and 1 pound of Italian sausage. Brown meat in a deep dish skillet over medium heat and then drain excess grease. Step 2: Get to the Choppa. Time to break out your chopper if you have one, if not time for your impression of the swedish chief and go to town on the celery, onion, peppers and garlic.  *Congratulations on unlocking the achievement "Get to the choppa" * Step 3: Coming Down the Stretch. Now that you've browned  the meat and chopped all the veggies its time to dump all of the ingredients into the slow cooker at the same time. Now occasionally I'll use a full bottle of beer instead of saving the left over half for me. I'll also go a  little heavy handed on the ingredients that taste great with a meaty chili – Worcestershire, beef bouillon, chili powder, cumin, and tabasco but I suggest trying that the next time you make it that way you'll know what flavor you'll want more of. 
 
Now I'm using a  6.5 quart slow-cooker and it is nearly impossible to stir until the veggies wilt down a little. Simmer it on high for 2 hours and then reduced the heat to low for another 4 hours. It's that easy. Step 4: Bon Appetit!. Ladle into bowls and serve topped with cilantro, shredded cheddar cheese, sour cream, and a side of tortilla chips. Don't forget your beer!!
Introduction: Two Ingredient Ice Cream, No Ice Cream Machine! ¦ the Corner of Craft. This ice cream base is so easy to make! You only need two ingredients to make a deliciously cream ice cream that's easy to scoop, right out of the freezer. You can add any additional ingredients that you like to fully customise your ice cream. Absolutely delicious. Step 1: Ingredients. You will need:450ml double cream (U.S heavy cream)1 x 397g tin condensed milk.That's it!! Step 2: Whipping the Cream. Using a stand mixer or a hand mixer, whip the double cream until you have stiff peaks. Be sure that it doesn't over-mix though as that's how butter is made! Step 3: Add the Condensed Milk.... Add in the full tin of condensed milk. Use a spatula to scrape out all of the deliciousness :D Step 4: And Whisk!. Whisk the two together until it is fully combined. Be sure to scrape the bottom of your bowl if you're using a stand mixer to ensure that the two ingredients are fully combined. Step 5: Then Customise!. Add any additional ingredients that you like to make endless unique flavours.In the video, I show you how to make peaches and cream, strawberries and cream and cookies and cream (sense a theme?) Of these three, the cookies and cream was by far my favourite!Let me know what flavours you come up with, I'd love to try out some more.
Introduction: Whipped Cream Cookie Cake. This is a delicious and simple no-bake recipe that take 0 skill to execute Step 1: Ingredients. - Heavy cream and sugar (or cool whip) - Oreos (If you plan to do an Oreo crust you may been more than 1 packet) or other cookie. - Blender - Butter if you are doing an Oreo crust - Spring form pan (or any regular pan/dish if you are fine with not being able to remove before serving) - Chocolate or caramel sauce (optional) - Ice cream (optional) - Whipped cream or frosting for border (optional) Step 2: Make Crust (Optional). I made a crust around the sides of the spring-form pan (I didn't do the bottom this time).  Click here for a recipe.  The crust isn't necessary for the cake to hold together. Step 3: Prepare Layer Ingredients. - Crush oreos (I use a blender) - Dip whole Oreos in milk or cream for about 5 seconds each - Make whipped cream (or you could just use cook whip) by using the whisk attachment to whip heavy cream.  For every cup of cream add 2 Tablespoons of sugar (I used powdered sugar). *I did not list amounts since it depends on the size of your cake and the layers you choose. Step 4: Layer the Cake. Alternate layers of cream, Oreos and optional other ingredients.  This cake is whipped cream on the bottom, a layer of Oreos dipped in cream, whipped cream, crushed Oreos, cream, chocolate sauce, crushed Oreos, cream.  You can make this into an ice cream cake by putting a layer on the bottom. Step 5: Decorate and Let Set. Stick the cake in the freezer for at least an hour.  To remove the cake run a blunt knife between the edge of the pan and the crust and then release the cake from the spring pan.  The cake can be served frozen but I prefer to eat it after it has been in the fridge for 20 minutes.  The piece on top was drawn in melted chocolate.  A tutorial for the technique click here.
Introduction: Balsamic Chicken. There are so many ways to cook chicken. This is a very tasty variation with the "seasoning" of Balsamic Vinegar. It gives the chicken a very distinct taste. I also often use red Vermouth, it also tastes very nice. Just use Vermouth instead of vinegar. This is a typical Italian recipe, very tasty and really easy! Step 1: . For 2 persons: 4-6 pieces of Chicken 1 Onion 2 cloves of Garlic Salt and Pepper Paprika and Rosemary some Olive Oil 50 ml Red Wine 50 ml Aceto Balsamico (or red Vermouth) Step 2: . Scrub the mixed spices onto the chicken. Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown. Step 3: . Add the sliced onion, red wine and vinegar (or Vermouth) and cook on small heat until the chicken is cooked through. The wine and vinegar will have reduced to half by now. Step 4: . Serve with pasta, rice or potatoes, or just with crispy fresh bread.
Introduction: Fried Cheese. You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy?  As much as I like the melted cheese in a grilled cheese sandwich these chewy tidbits are probably my favorite part so here's what I do Step 1: You'll Need. This is a really quick snack and only requires a couple of things
  Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work
 Bacon grease, butter  or olive oil, I wouldn't recommend cooking oil because your looking for the flavor
 A frying pan Step 2: Ready Set Fry. Heat the pan and melt a tablespoon of  bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself Step 3: Enjoy. once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy
Introduction: Easy Omelets. 
	This recipe is a way to make individual omelets and you can cook several omelets at once instead of making them one at a time. This recipe is ideal for kids that don't like certain ingredients or if you are having peope over for brunch you can set up an "omelet bar" and serve your guests 'made to order' omelets. This recipe is simple and virtually fool proof (if you can boil water you can make this omelet)
	  Step 1: What You Will Need:. Large pot, tongs, cutting board, knife, ziploc bags (don't skimp on the bags for this recipe), bowls (one for each ingredient), whisk. Frying pan & spatula (if you have to precook bacon, sausage etc...)
 
INGREDIENTS:
Here is where you can make each omelet to order.
For my omelets I used: Red bell pepper, green bell pepper, onion, sausage (cooked), cheese, and chives
(you are free to use whatever ingredients you choose such as: bacon, ham, mushrooms, potatoes etc... )
 
TIP: Whenever using sausage, bacon, or ham make sure that the meats are fully cooked
TIP: If you want cheese, it's best to wait until after your omelet is cooked and top it with cheese. I was told that they don't cook as well if cheese is mixed in but I've never actually tried it so I don't know for sure. Step 2: Let's Get Started. * Fill your pot up with water and set it on the stove to boil
*Prepare your ingredients: dice your onions, peppers, ham, crumble bacon, grate cheese etc. and put each ingredient in it's own bowl
*Crack open your eggs into a bowl (I typically use 2-3 eggs per omelet) add a little bit of milk or water, salt & pepper (if you desire) then scramble your eggs with a whisk. Step 3: Putting It All Together. *Open up your ziploc bag and I find it easier to set it in a cup or bowl just so the bag stands open and upright.
*Have each person add whatever ingredients that they want in their omelet into their ziploc bag.
*Pour your scrambled egg mixture in the bag on top of your ingredients.
*Pull the ziploc bag out of the cup/bowl and before you seal it make sure to get as much of the air out of the bag as you can.
*Seal your bag
 TIP : I rest my ziploc bag against the edge of the counter just above the level of the ingredients then I put the top of the bag down on the counter and run my hand across it towards the top of the bag to remove any excess air then seal the bag tight. (see photo) Step 4: Time to Cook. *If you have larger ziploc bags (like the ones I used) Try to roll your bag up.
*Once you have your omelets zipped up in your bags and your water is at a rolling boil drop your bags into the boiling water.
*For a 2 egg omelet allow it to boil for 15 min. and for a 3 egg omelet allow it to boil for 17 min.
*Once your omelets are done remove the bags from your boiling water with tongs. (I usually remove them and set them into an empty bowl).
*Unzip your bags and your omelet should slide out of the bag onto the plate easily.
*Garnish with cheese and chives (If desired) and serve. ENJOY!
Introduction: How to Make Cauliflower and Potatoes (Aloo Gobi). Aloo Gobi is a very popular vegan Punjabi dish. It's almost always included on every Indian restaurant menu. I have added red, orange and green bell peppers as well as cashews to the traditional recipe to make it more colourful and nutritious. It goes very well with rice, quinoa, plain yogurt and makes for a completely balanced meal suited to a gluten free vegan diet.It is an exceptionally flavourful dish which is also quick and easy to make!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversServings: 4 Prep Time: 15 minutes Cook Time: 30 minutesReady In: 45 minutes Ingredients1 small cauliflower, cut into florets1 1/2 to 2 large bell peppers in different colours, cut into 1.5 inch pieces2 medium potatoes, cubed into approx 1 inch pieces 1 large onion, chopped 4 - 5 cloves of garlic, minced 1 piece of ginger, approx 1 Tbs minced 1 large or 2 medium tomatoes, chopped 1 piece of fresh turmeric, approx 1 Tbs minced; or 1 tsp ground 3 Tbs olive oil 2 tsp cumin seeds 1 1/2 tsp salt 1/2 tsp cayenne or hot ground chilli powder (optional) 1 Tbs whole coriander seeds, crushed; or 2 tsp ground coriander Handful of fresh cilantro, chopped 1/2 cup cashews Step 1: Preparing the Masala. Toast the cumin seeds in a large saucepan on medium high heat for about 1 minute to bring out their nutty flavour. Add olive oil, cook for another minute. Add chopped garlic and ginger, cooking it for 1 to 2 minutes before adding the onion. Cover and cook the onion mixture for about 5 minutes, stirring once or twice in between until it turn slightly golden brown. If using fresh turmeric, add it now. Ground turmeric can be added with the rest of the spices later. Add chopped tomatoes to the onion mixture and cook for a few minutes until tomatoes soften and start blending in. Now add potatoes and mix well; cover the pot and allow potatoes to cook for 3 to 4 minutes so they will soften slightly before adding the vegetables. You can add a bit of water if the mixture starts sticking to the bottom of the pan.  Step 2: Adding the Vegetables. Add cauliflower, peppers and all the spices (crushed or ground coriander, cayenne, salt, ground turmeric). Mix everything really well. Cover and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring.  Step 3: Adding Cashews and Cilantro. Once the vegetables are almost cooked, add cashews and cilantro. Gently stir, making sure the cauliflower doesn't break. Remove from heat. Serve hot. Leftovers can be stored in the fridge for 2 to 3 days. Note You can also make this dish without potatoes. Just omit the step relating to potatoes and add all other vegetables once the tomatoes are cooked. You may also want to reduce the salt by 1/4 or 1/2 teaspoon.You can see more of our videos on my Global Vegetarian Youtube Channel or visit Global Vegetarian website with many more original vegetarian recipes.
Introduction: Vegan French Apple Pie. I "veganized" a classic French apple pie recipe eliminating eggs and butter and cream, and using instead "noeggs", margarine and vegan cream (you could also use silked tofu).These are the ingredients for the shortcrust:100gr of almonds1 and a half cup of whole wheat flour2 spoons of muscovado brown sugar125gr of margarinesome spoons of cold waterThese are the ingredients for the filling:2 or 3 apple (I prefer using cox's orange pipping but you can use whatever kind you wish)1 packet of "noegg"2 spoons of whole wheat flour1 packet of vegan sweet cream1 packet of vanilla flavor1 fourth cup of powdered sugar1 tea spoon of powdered cinnamon (you could use less than a tea spoon if you prefer)the juice of 1 lemonFor the tools you will need:Round cake pan with a diameter of 24 cmBaking paperKnifeMixerKneaderScaleTimerRolling pinWrap or plastic bagMeasuring cupWhisk or electric whisk Step 1: Shortcrust Pastry. First of all cut-up all the almonds in the mixer, then in the kneader put  together almonds, margarine, sugar, whole wheat flour, and while kneading add some spoon of cold water till you obtain a compact and smooth dough, then put it in a plastic bag in the fridge for 30 minutes.  Step 2: Filling Part 1. Peel the apples and cut them in slices, squeeze a lemon then put the juice on the apple slices to prevent oxidation.Meanwhile start the oven at 210 celsius degrees. Step 3: Baking Part 1. Take out of the fridge the shortcrust and cut two sheets of baking paper put one sheet on a table then put the shortcrust and the other sheet: now with your hands flatten a bit the dough and proceed with the rolling pin till you obtain a shortcrust sheet that fit your baking pan, in this way you don't mess with the dough and it is much faster and precise to obtain a good shortcrust; peel of the upper sheet of paper an put the shortcrust with the lower sheet of paper in the backing pan covering it entirely.Then put on the shortcrust the apple slices and cover them with powdered sugar and powdered cinnamon and put it in the oven for 30 minutes in the lowest level. Step 4: Filling Part 2. Dissolve the "noeggs" powder in some water, meanwhile whisk the cream and add it vanilla flavor, whole wheat flour and the hydrated "noeggs". Step 5: Baking Part 2. Take out of the oven the pan and lower the temperature to 150 Celsius degrees.Put the remaining filling on the apple slices and flatten the surface, then put again the pan in the oven for 1 hour. Step 6: Warming Down. At the end of the baking take the pan out of the oven and take the pie out of the pan and let it warm down. Step 7: Eat It. When the pie become colder you can cut some slices and eat them, but I kindly suggest you to wait till the next day: the pie will have time to become more compact and will taste much better.I hope you'll like it.
Introduction: Potato Carrot Soup With Celery, Leek, Parsley and Meatballs Recipe. Ingredients:1000g potatoes1000g carrots500g minced meat500g celery500g leek3 onions1 egg50g parsley50g breadcrumbssalt, pepper, paprika & vegetable broth Step 1: Preparation. Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again. Step 2: Meatballs. Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix.  Step 3: Finish. Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work. https://www.youtube.com/user/bernokolo
Introduction: Crazy Heart !.  Standing in the kitchen and wondering what to prepare..... Opening the fridge door and staring at it for 5 min... opening all the drawers and again staring for another 10 min.... led to the invention of a new recipe.  My experiment was a success when my family gave me thumbs up for it. Though i did make it a couple of more times, with minor changes for my satisfaction. I usually do enjoy experimenting a lot now a days and most of the time they do turn out to be gud. so here's one of that. Please try it out and let me know...how u find it... Preparation time: 15 min Cooking time:10 min Step 1: Ingredients & Supplies !. Ingredients: 1) Milk                      : 1 Cup 2) Corn Flour          : 1 table spoon 3) Spaghetti            : 15-20 strands 4) Carrot                  : 1 medium. 5) French Beans   : 7-8 pieces 6) Green Pepper   : 1/2 medium 7) Chili flakes        : 3/4 tspn 8) Oregano            : 1/2 tspn 9) Black pepper powder : 1/2 tspn 10) Salt                  : to taste 11) Oil                    : to saute Supplies: 1) Shallow frying pan ( more like something to saute) & spatula 2) A Hand Chopper 3) Knife 4) a non stick pot Step 2: Getting It All Ready !!. Take the carrot, french beans & green pepper and cut it into medium side pieces. Using a chopper, cut them into tiny pieces. do this process with each of them individually. Once done, add all of them in a mixing bowl and mix it all up !! leave it aside. Do the similar thing with spaghetti , but keep it aside. Do not mix it with others. Step 3: White Sauce !. Heat a non stick pan on medium flame, add milk and corn flour. Steer & Mix. Add Red chili flakes, Oregano, Black pepper powder & salt. Mix it up and keep on steering it slowly till the mixture starts to thicken. Let it get nice n thick. ( add more corn flour if thickness is not being achieved) This will be used as a binding agent. Remove it from the stove and add all the chopped veggies. Mix it good. Note: Do not add your veggies before the mixture thickens. as veggies tend to give out moisture and will not let the white sauce thicken ( i already got burnt trying it the other way round :( ) Let it cool. Step 4: Shape Them !.  On a flat surface, spread the chopped spaghetti and spread it evenly. Once your mixture is cool enough, start shaping them. make them round or make hearts out of it( i like this shape best coz of the size)....u can even make it rectangular. But which ever you make...make it big. Cover them with spaghetti on all the sides, evenly. Step 5: Saute/ Shallow Fry. Heat oil in a flat pan, and slowly place each of them on the oil. Flip it when turns golden brown. Let it cook . Once its cooked on both the sides, place it on the butter paper on a plate in a slightly tilted fashion to drain of all the excess oil. Garnish , Serve with ketchup on side and start hogging.