MRAMG/MRAMG-Bench huggingface dataset:
Introduction: How to Make Bread Bowls. In this instructable, I will show you how to make something that will raise your soup up a notch- the bread bowl. Step 1: Ingredients. For this recipe you will need 6 c all-purpose flour2 egg whites2 tbsp sugar2 tbsp water2 1/2 tsp salt4 tbsp olive oil & 1 tbsp olive oil2 packets instant yeast2 1/2 c warm water (not too hot!) Step 2: . Using the mixing bowl for the electric mixer, combine the water with the yeast and sugar and leave alone for 10 minutes. Step 3: Get Another Bowl... In a separate bowl combine the flour and salt. Step 4: Bringing It All Together. Add the flour mixture a little at a time to the yeast mixture. Step 5: Mix Looking Good? Good.. After everything is combined, add the 4 tbsp of olive oil and mix thoroughly. Mix the dough until it pulls together. Step 6: Still Have That Flour Bowl? Good.. Coat a bowl with 1 tbsp of olive oil. Toss the dough around the bowl to coat it with the oil. Step 7: Cover It Up!. Cover the dough and place in a warm area to let proof for one hour. Step 8: Stress Relief!. Uncover the dough and give it a punch. Step 9: Work It!. Flour your working surface and remove the dough from the bowl and kneed for a few minutes. Step 10: Cut!. Cut the dough into 6 equal parts. Step 11: All That Time Playing With Play-doh Paid Off.. Push your thumb in the bottom of the dough pulling the edges up and over and bringing the edges together and pinching them to form a ball. This will keep the top of your dough bowl looking pretty. Step 12: Line Up!. Place the dough folded side down on a baking sheet lined with parchment paper. Step 13: Proof X 2. Cover the dough again and proof for 30 minutes. Step 14: You Just Need a Very Small Bowl for This.. Mix the eggs with 2 tbsp water to create an egg wash. Step 15: Don't Miss a Spot.. Brush the egg wash on the dough balls. Step 16: Bake!. Bake in an oven that's been preheated to 400° for 25 minutes. Step 17: Be Careful Straight Out of the Oven It's Hot!. Cut the tops of the bowls off and remove some of the dough from the inside, making a hollow bowl. Step 18: (add Soup). Enjoy! If you make this, let me know what you think!
Introduction: How to Make a Quick Pizza. First get all of your basic ingredients together you will need a premade pizza crust, tomato sauce, shredded mozzarella cheese, olive oil and whatever other toppings you might like such as pepperoni.    Step 1: . Use a brush to apply the olive oil to the crust Step 2: . Pour the desired amount of sauce you want on your pizza and sprinkle the mozzarella cheese over the top  Step 3: . Preheat the oven to 425°F  Step 4: . After the oven has preheated put the pizza in for about 7 and half minutes. When its done pull it out and enjoy a quick easy pizza.
Introduction: Hot Sandwich. Toast bread (in oven or toaster Oven) with butter with added seasoning (garlic ** Salt).  Add cheese till crip add fresh goodness (greens **^Romaine , Rocket&aruglula, **) as well avo gorgeous avacoado slices. (ripe is softer.) Wait for flava.  Add sauteed chicken ( bits cook quicker and more thourough for those scared of the wok.  Clean cutting boards **&^% Sanitize cutting boards.... I used Barbeque. Worth a shot
List ^^
* Bread
*cheese
* Lettuce
*Onion
*meat (chicken)
*
Introduction: Homemade Grape Juice!. This Instructable will show you how to make grape juice.
Grape Juice is a bit more simpler to make than wine. Making grape juice is also alot cheaper than buying it. 
I would highly recommend you give it a try!You may need to put your grape juice in the frige or freezer to stop it fermenting. Step 1: What You Will Need. Things you will need
A Colander for rinsing the grapes 
A Large pan to cook 8 pounds of grapes (this will be used to mash and boil the grapes aswell)
A fine sieve to Strain the mashed grapes
Another large pan to collect the grape juice Step 2: Pick the Grapes. If you don't have grapes, you may need to buy a grape vine or buy Grapes from the store, But that wouldn't be homemade, would it?
Picking grapes:
All you need to do is pinch them at there stem and then put them in a bowl!
You will need a few bowls to carry the grapes back in. Step 3: Wash and De-stem the Grapes. Put the grapes in the sink or basin you have prepared. Next rinse the grapes to get insects and dirt off of them. Then pick the grapes of the stem and put the stems a side, And your done!
Note: Discard Un-ripe grapes. Step 4: Mash the Grapes. Using a potato masher, mash 4lb (pounds) of grapes until the juice has all been squeezed out of them.
You should mash the grapes for about 10 minutes to ensure you have got all the juice out.
Note: your grape juice at the moment may look dull and grey. DON'T WORRY, when cooking the colour and taste will change. Step 5: Cook the Grapes. Put you mashed grapes onto the stove, (in the pan you mashed them in).
Once you have brought the grape juice to the boil allow it to simmer for ten minutes.
Note: Stir occasionally , to stop grapes sticking to the bottom of the pan. Step 6: Staining the Grapes. Now, you will need a fine mesh to strain the grapes which attaches to a tripod. Place the tripod in the large pan and pour the cooked grapes in to it. Let the juice drip though.
Note: You may wan't to leave it over night to get all the juice out. Step 7: Adding the Sugar. The recommended amount for sugar is 3oz per pint, but I wasn't sure so I set up a blind taste test.
I marked had two glasses and put sugared juice in one and un-sugared in the other.
Next I found some suspects and, I being the only one which knew which was sugared asked the suspects to try each one.
Over all sugared won. So I sugared the juice and put them in to a bottle. Step 8: Drink!. Enjoy you Drink!
Introduction: RENDANG: the Spicy Food From Indonesia. RendangDid you ever hear that name? It is a traditional food from Indonesia. Rendang (we also call it Randang) is a very spicy food. Not spicy, not rendang.I believe that "for you" making Rendang is easier than say the name. Haha, just kidding.By the way, are you ready? Sure! Step 1: You Need. WaterBeef (cut it into dices) Coconut milk  (I use the instant one)Salt Chilli Garlic Onion Chopped galangale Bay leaf Vegetable oil Beef flavoring Sugar Step 2: Grind. Grind the ingredients (chilli, salt, garlic, onion) with mortar and pestle / blender. Step 3: Fry the Ingredients. Fry the grinded ingredients.Add the bay leaf into the fry pan. Put some sugar and beef flavoing. Put the chopped galangale into the fry pan too.PS: Cook it slowly. Step 4: Still in the Fry Pan. Put the beef into the fry panAdd water, don't too much don't too a little. (it helps you to make the beef softer). Make sure the water is tasty (Don't add too much sugar/salt).Wait until the water lessened/subsided (the beef will softer and the taste is absorbed into the beef.)Add the coconut milk, keep cooking for a second.PS: Cook it slowly. Step 5: VOILA. Ready. Better you eat rendang with hot rice. Step 6: FINISH. Thank you for looking my work.Hope you'll make it better.Other food works:Nasi KuningNoodle Omelette
Introduction: Summer Squash Recipes. My garden is overflowing with summer squash! Here are a few more ways to use it up!  Step 1: Cheesey Summer Squash Casserole . Very easy to make! Prep time: 5-10 minutes Cook time: 45-60 minsIngredients 3 cups of squashed chopped into chunks1 cup cracker crumbs1 cup cheese, shredded 2 tbsp. butter1/2 an onion chopped2 eggs, beaten Directions1. Mix all ingredients together (leave out 1/4 cup of cheese for top)2. Top with cheese and a few cracker crumbles.3. Place in casserole dish, cover with foil or top and bake at 350 degrees for 45mins-1 hourMy kids do not care for squash, but they will eat this dish. :) Also great for to bring to parties!or *stuffed squash is also quick and easy to make. Step 2: Squash Bread. Makes 2 loavesPrep Time: 20 minutesBake Time: 40 minsIngredients3 cups flour4 tsp. cinnamon1 1/2 tsp. baking powder1 tsp. baking soda3 cups squash, shredded 4 eggs1 1/2 cups sugar1 cup oil4 tsp. vanilla extract Directions1. preheat oven to 350 degrees.2. Mix, flour, cinnamon, baking powder and baking soda thoroughly.3. In a separate bowl mix eggs, sugar, oil and vanilla. beat for 3 minutes.4. stir in squash5. Add the dry ingredients and mix until moist. 6. Pour into two well-greased loaf pan. Bake for 40 minsGreat for dessert or breakfast!
Introduction: Dark Chocolate Dipped Cherry - Individual Size!. On a diet? In summer you don't have to give up the decadent stuff. Here's a 2 minute instructable to make a chocolate dipped cherry for your pleasure.I hope you appreciate the grainy food porn pics!INGREDIENTS1 tablet dark chocolate1 cherry1 microwave safe bowl requiredIf you're feeling ambitious: chop up toasted almonds to roll the cherry in after coating with chocolate. yummm Step 1: Melt a Tablet of Dark Chocolate. Put the tablet of chocolate in a microwave safe bowl.
If you're lazy: 
Micro it for 1 minute. You can use the cherry to stir the melted chocolate around and cover it. (How eco, no utensils)
If you're not: 
Micro for 30 seconds.
Then stir the chocolate around until it melts from the heat of the bowl. This way ensures the chocolate won't burn. Step 2: Roll the Cherry Around to Coat. Either eat it fondue style with melted chocolate.
Or pop it in the freezer for a minute - and voila - chocolate covered cherry in 2 minutes!
(PS You can microwave the leftover chocolate and swath it up with another cherry from the bowl :)
Introduction: Super Fruit Sushi. Make some fun and healthy fruit sushi! Ingredients: Banana, Grapefruit, Orange, Mango, Jicama, Honeydew or Kiwi, Cantaloupe, Chia Seeds, Honey, and Lemon/Lemon JuiceYou will also need: Apple Corer OR Glue Stick Lid & Plastic Wrap Step 1: Nigiri: Rice. Start by cutting a 0.25" thick slice of jicama.   Then, take that piece and cut out a rectangle that is 2" by 0.5". Done. Step 2: Nigiri: Tamago. Cut out a rectangular piece of mango. It should have the same dimensions as the jicama from the previous step.     Cut the ends off at an angle (see picture).    Place on top of jicama.Take a toothpick dipped in honey and draw a line down the center of the mango.    Sprinkle some chia seeds on the honey.    Use two toothpicks to move the seeds into a straight line.    Do this down the side of the mango as well. Step 3: Nigiri: Ebi. Cut out a rectangular piece of cantaloupe. It should be slightly longer than the jicama- with one end cut at an angle.   Cut the corners off to give it a rounded look.     Find the midpoint of the longest side and cut downward, at an angle until you reach the the bottom end of the angled side (see picture).    To make the tail, take the piece you just cut off and cut a triangle out of it. Tuck the tail underneath the end of the body so that it is sticking out.   Cut little valleys on the top of the body to give it texture.Cut down at an angleThen, cut straight down.Use the knife blade to remove the piece you just cut.Place everything on top of jicama and you're done. Step 4: ​Nigiri: Toro. Take a slice of grapefruit and peel the membrane off.    Cut it so that it is the same length as the jicama (2").    Then, slice it diagonally.    Place on top of jicama and you're done. Step 5: ​Rolls: Outside. Slice the bananas into little rounds.    Take an apple corer and remove the center part of the banana.  If you don't have an apple corer, find some  sort of cylindrical lid- like the one on a glue stick. To use it, just cover the inside with a piece of plastic wrap and push down on the center of the banana.    Remove the peel and dip the banana into lemon juice  (to prevent browning).    Roll the outside of the banana in honey.    Roll the banana in chia seeds.    Cleanup by using a toothpick to move any seeds that may be on top to the sides. Step 6: ​Rolls: Inside. Cut round pieces of kiwi (or honeydew) and cantaloupe to fill the center of the banana. If the pieces you make are not tall enough, take half of one of the banana pieces you just removed and put it back into the hole- then place the kiwi or cantaloupe on top of that.    For the grapefruit, just keep pushing small pieces into the hole until it is full.    Try different combinations of fruit to make colorful rolls. Just add the fruit in one piece at a time.
Introduction: Small Homebuilt Cider Press.      When life gives you lemons you make lemonade; when your neighbor gives you several bushels of apples, duh, make cider!  However in my case, I didn't exactly have a cider press sitting around waiting to be used, so I built this little jig over the weekend. 
     The frame is made out of some scrap 4x4s and 2x4s, the plunger out of 1" pine board and plywood (just because I ran out of pine), and the screw is from a bench vise.  To attach the plunger head, I drilled and tapped a 1/4" hole in the end of the screw vise, and bolted it on.  After some use, I've found that it's best if you cut the bolt that holds the plunger on so that it bottoms out in the hole, that way you can tighten it without sinking the bolt head or washer into the soft pine board when you start pressing cider.  The bucket is a cheap ice cream maker bucket with a small hole drilled in the side and a spigot made out of some hardwood scraps glued on.  I sealed all of the parts of the wood that come into contact with the cider with a couple coats of Howard's butcher block conditioner.
     Eventually, I will upgrade the cheap plywood and pine plunger to a better hardwood one, probably oak, but for now, this one works just fine.
    
      When I got ready to start pressing, I quartered the apples and ground them up with a meat grinder, which I must say worked incredibly well.  I bought 2 yards of tulle to use as the press cloth; lining the bucket with it, I slopped in several ladle-fulls of the ground up apples and folded the tulle over it, then pressed away.  The one main problem with this design I found is that since there is only one hole for the cider to run out through, I had to tip the press as I was tightening it to get all the liquid out.  Other than that, no problems, only delicious fresh cider!
Introduction: Fix Your Melitta Coffee Grinder. If you've got a Melitta brand burr coffee grinder like model MEBG8B but it won't grind anything, maybe you've got a stuck button.  Here's how to fix it.With our grinder, the buttons for 4,8,10,12 cups seemed to simply do nothing.  It turns out that the shut-off button (top center) had jammed.  Although I managed to get the button out of its cockeyed position, the grinder still didn't work. Step 1: Remove the Beans. First, take off the lid from the bean reservoir and empty the beans into a bowl.  We don't need those little buggers bouncing all over our floor! Step 2: Remove the Controls. The five buttons (4,8,10,12 cup and shut-off) are all located on a single plastic-chrome piece on the front of the grinder.  Using your fingernail, a very small screwdriver or other implement, insert it at the top in the seam between the chrome piece and the black plastic.  Pry gently, and the entire control panel will probably pop out easily.  It's attached with a few inches of insulated wire, so it won't entirely fall off, and there's no reason to worry about losing any pieces. Step 3: Inspect the Buttons. A flashlight will help you get a better look at the buttons.  Each "outer" button in turn pushes on a plastic post connected to a button on a circuit board, not too unlike the buttons in your computer's mouse.  In my case, the posts are colored blue, and are sort of hidden inside a spring-like housing that keeps the outer button aligned with the post and provides the recoil on the button.
I looked at each of the four buttons at the bottom, and there was very little gap between the outer button and the inside posts.  I could see the "grind" buttons working correctly as I pushed each of them.  However, the shut-off button was indeed stuck!  The post was sort of stuck in the down position. Step 4: Gently Pop Up. Use your very small screwdriver to lift the head of the post.  It may have a bit of a lip on it like mine did, in which case I was able to sort of lift the post out of its "stuck" position.  If you think you've got it, compare it to the grind buttons again.  Try out the action of the stop button.  Does the post now depress AND rise again?  Good!
Now, just like the cardinal rule of working on the internals of your computer:  don't be overconfident;  test your changes now, and don't be cocky, putting everything back together before you know for sure.
Plug the grinder in and push the "4-cup" grind button.  It should buzz to life.  Hit the shut-off button now, gently, so it doesn't jam. Step 5: Replacing the Controls. It works!  Now we just have to put things back together.  Be sure that the circuit board portion of the controls fits inside the housing, and guide the controls straight in.  There should be three little teeth that gently snap into place when you press on the panel.
Get back on that horse and brew some heaven!
Introduction: No Churn Ice Cream. No-churn ice cream with simple ingredients. Indulge in an airy, fluffy ice cream with 5 different flavors! Step 1: INGREDIENTS:. 2 cups heavy whipping cream1 (14-ounce) can sweeten condensed milk1 teaspoon vanillaMIX-INS:Chocolate-orange: Melted and cooled 1/2 semi- sweet or dark chocolate and 1 teaspoon orange zest.Banana: 1 cup pureed bananaStrawberry: 1 cup strawberry sauceFresa colada: 1 cup strawberry sauce, 1/4 cup shredded coconut, 1/4 teaspoon coconut extract (optional)Nutty+boozy coffee: 1/2 cup creamy almond butter, 2 teaspoons coffee liqueur. I used Barney butter, almond butter vanilla+espresso flavor Step 2: DIRECTIONS:. With a hand mixer, whip the heavy cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and then it stands at attention.In a large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.Scoop the mixture into smaller bowls and gently fold in your desired mix-ins.Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.To serve, allow sitting for a few minutes at room temperature, wet an ice cream scoop and spoon into dishes, on cones or eat straight from the container. The ice cream will melt a little quicker than custard-based ice creams, but that’s okay!
Introduction: Tootsie Roll Cookies. After Halloween was over all I had left were Tootsie Rolls. I don't understand why kids don't like them because I think they're awesome, but that doesn't matter. So, one day I thought of putting Tootsie Rolls in my sugar cookie dough and they ended up tasting just like a chocolate chip cookie! 
This recipe yields about 3 dozen cookies. Step 1: Crush the Tootsie Rolls. Take your Tootsie Rolls and fill resealable bags with them. (Make sure the wrapper is still on, because they will come off when you crush them.) Keep them in the freezer over night so that the Tootsie Rolls are rock hard. The next day, take the Tootsie Rolls out of the bag and crush them with a hammer, a frying pan, or whatever else you have laying around that could shatter the Tootsie Rolls. The pieces should be no bigger than the size of a chocolate chunk. Gather the shattered pieces and put them in a bowl. Repeat this until you have approximately 2 cups of Tootsie Roll pieces. Make sure all of the wrapper comes off the Tootsie Roll. If there is still a wrapper on it, obviously, you should take it off and through it away. Keep the shattered Tootsie Roll pieces in the freezer while you make the cookie dough, otherwise they will get really sticky. Step 2: Alternative Crushing Methods. If you don't like hitting the Tootsie Rolls with a hard object, or you still have really large Tootsie Roll pieces, try cutting them with a sharp knife. It is a little trickier and you have to apply a lot of force to cut them, but they turn out exactly the same way as the crushing method. Step 3: Preheat the Oven. After crushing the Tootsie Rolls and putting them in the freezer, preheat your oven to 350 F and line a cookie sheet with parchment paper. Set aside. Step 4: What You Will Need. For this recipe you will need:
2 1/2 cups of flour
1 cup of softened butter
1 1/2 cups of sugar
2 teaspoons of vanilla
1 teaspoon of baking soda
1 egg
2 cups of crushed Tootsie Rolls Step 5: Making the Dough. Cream together 1 cup of butter and 1 1/2 cups of sugar in a large bowl. Beat until light and fluffy. Add in 2 teaspoons of vanilla and 1 egg and mix until everything is blended. In a smaller bowl mix 2 1/2 cups of flour and 1 teaspoon of baking powder. Gradually mix in the flour mixture to the butter mixture. Continue this until dough is well mixed and doughy. Step 6: Adding the Tootsie Rolls. Gradually fold in your Tootsie Roll pieces. Continue mixing until all 2 cups are in the dough and none are falling out of the dough. Step 7: Rolling the Dough. Take the dough and roll it into half-dollar size balls. Put the dough on the parchment paper 1-2 inches apart  from each other. Step 8: Bake and Enjoy. Bake the cookies at 350 F for 10-12 minutes. The outside edges of the cookies should be golden brown. Take the cookies out of the oven and let them rest 3-5 minutes on the cookie sheet before taking them off the pan to rest.
Once they are cool, eat your cookies and enjoy!
Introduction: Healthy and Delicious Coconut Oil Popcorn. We make lots of popcorn for our family and friends for snacks and movie nights. We have tried lots of recipes and poppers over the years. This simple and healthy recipe is so far the best we have ever had and everyone that tries it agrees. Ingredients:1/2 Cup - Orville Redenbacher's Original or some other high quality popcorn kernels. 1 Heaping Tablespoon - Carrington Farms, Pure, Unrefined, Cold Pressed Organic Coconut Oil. A Few Generous Shakes of Pink Himalayan Salt.  Step 1: Add Ingredients and Pop. Turn on your hot oil popcorn popper. Add heaping tablespoon of coconut oil. Add popcorn kernels. After all kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste. Start your movie and enjoy!
Introduction: Easy Popsicles. Do you like popsicles? but are you out and don't want to go to the store?  Well Read on then! Step 1: Supplies!. You will need
- A play doh container
- Wooden skewers
- Fruit juice
- Duct tape
-scissors
All household items. Step 2: Preparing. First, take out playdoh and wash out Thoroughly! It isn't toxic but just be be safe!
Cut skewers to size. Step 3: Making the Popsicle. First, pour the juice in the playdough container.
Then take skewer and duct tape it into place.
Put in freezer for at least an hour. Step 4: Eat!. Take it out of the freezer then eat!
Introduction: Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries. What's not to love about a chocolate-ey dense cake made of the very best ingredients -- chocolate, butter and eggs!   (And it's gluten-free!)  This relatively simple dessert is sure to bring a "wow" factor to the holiday table -- or any table! Step 1: . Let's start with the cake:Cake Ingredients:10.5 ounces bittersweet (not unsweetened) chocolate, chopped 3/4 cup (1-1/2 sticks) unsalted butter 7 large eggs, separated12 tablespoons sugar1-1/2 Tbsp. instant espresso, dissolved in 1-1/2 Tbsp. water2 teaspoons vanilla extractPreheat oven to 350°F. Step 2: . In a medium saucepan over low heat combine the chocolate and butter, stirring frequently until melted and smooth. Remove from heat. Allow to cool. Step 3: . Line bottom of a 9” spring-form pan with waxed paper or parchment; butter the pan and the paper. Wrap outside of pan in foil. Step 4: . In the bowl of an electric mixer, beat egg yolks and 6 tablespoons sugar until it is very thick and pale, about 3 minutes . Mix gently the chocolate mixture, espresso and vanilla into yolk mixture.In another large bowl, using clean beaters, beat egg whites on higher speed until soft peaks form. Slowly add remaining sugar, beating until medium-firm peaks form. Step 5: . GENTLY fold whites into chocolate mixture in 3 additions. Step 6: . Pour batter into prepared pan.Bake cake until top is puffed and cracked, about 50 minutes. Cool cake in pan on rack (the cake will fall). Step 7: . Loosen the edges of the cake by cutting around the sides of the pan. Removed the pan sides. Place a disc/plate/cardboard round on top of the cake and invert onto the disc/plate/cardboard. Remove spring-form bottom and wax paper. Step 8: . While the cake is baking make the spiked berries and the GanacheMake Spiked Berries12 oz. bag frozen mixed berries½ cup sugar½ cup water2 Tbsp. orange flavored liquour (optional)Combine berries, sugar, water and orange liqueur in a small saucepan over medium heat and simmer until reduced and thickened. Reserve. Step 9: . Make Ganache:3/4 cup whipping cream 9 ounces bittersweet (not unsweetened) chocolate, chopped½ cup toasted chopped hazelnuts (reserve)Combine chocolate and cream in the top bowl of a double boiler with a few inches of simmering water. Stir until the chocolate is melted and mixture is smooth.Remove bowl from double boiler and let ganache cool slightly, about 10 minutes. Step 10: . AssemblePlace cake on a cooling rack set over baking sheet. Spread about a ½ cup of ganache smoothly over top and sides of cake. Place in the freezer for about 3 minutes until about set. Repeat with remaining glaze. Press toasted hazelnuts into the side of the cake.Chill for at least 1 hour and up to a day. Step 11: . Serve at room temperature and topped with spiked berries.Serves 10-12
Introduction: Blueberry Coconut Porridge. This is one of my all-time favorite breakfast recipes! It is so simple, nourishing and delicious. I love this best in the warmer months, and it's so nice to open the fridge and not have to think about making breakfast! Full of healthy fats, protein and fiber, this porridge should keep you satisfied and energized all morning.INGREDIENTS 1/4 cup rolled oats4 teaspoons chia seeds2 teaspoons unsweetened coconut flakes1/8th teaspoon cinnamon (pinch)1/8th teaspoon sea salt (pinch)1/4 teaspoon almond extract (sub 1/2 teaspoon vanilla extract)1/4 cup full fat canned coconut milk6 tablespoons filtered water1 teaspoon maple syrup or honey (sub 2 drops stevia or eliminate for lower-sugar)1/3 cup fresh or frozen blueberriesDIRECTIONSPlace all ingredients in a small bowl except blueberries and whisk to incorporate. Stir in blueberries. Whisk every 2 minutes for 10 minutes to prevent chia seeds from clumping.Cover bowl and refrigerate at least 4 hours or overnight. To serve, enjoy as-is or top with almond butter and extra blueberries (my favorite).
Introduction: Better Than Chicken Nuggets.   Yeah I know I'm being bold with the title, but I mean what I say. I'll have these beauties over fast food and store bought any day >:)  Ingredients:  2 Chicken Breast (Boneless and Skinless)  1/2 cup cornstarch  2 eggs  1 tsp. salt  1/2 tsp. black pepper  6 Tbsps. flour  1 tsp. baking powder  1/4 cup vegetable oil Step 1: The Set Up. Have 2 Bowls ready. One for the cornstarch and the other one with the flour, salt, black pepper, baking powder, and eggs mixed together and set aside.Cut the chicken breast into cubes/bite size pieces and pat dry with a paper towel. Step 2: Dredge, Shake, Dredge. Coat the chicken pieces in the cornstarch *Do this a few at a time so they don't stick togetherRemove excess cornstarch. I find it easier to use a strainer for this.Dredge all the chicken pieces in the egg mixtureNow lets Cook!! Step 3: Fry Em Up. Heat the oil, on medium, in a large frying pan.Once its heated through, place the chicken pieces One by One and Spaced Out so they don't stick togetherFry one side till golden brown (3-5min) then flip and fry the other sideServe Warm :)*Make sure when you are frying, to wear long sleeves. Oil will fly*
Introduction: Green Tea Crepe Cones. 
Crepes, pudding, whipped cream, fruit, wooHOOOOOO! Step 1: Assemble Gear & Ingredients. 
You will need a batter spreader, which can be located through a web search (available at many resellers), or constructed from two dowels.  The one in the image is made from one 5/8"  7-inch dowel, drilled to fit a 3/8" 9-inch dowel.
Heat - resistant silicone spatula
Disposable food service glove
Electric Griddle For the batter:
2 cups flour
4 slightly beaten eggs
1 cup milk
1 cup brewed, room-temperature green tea
1/2 teaspoon salt
2 Tablespoons cooking oil
Place all ingredients together in a medium mixing bowl and blend until smooth. While your batter is resting, assemble:
Ripe fruit, sliced
Whipped cream or topping
Prepared pudding
Chocolate, caramel, butterscotch, fruit, or other syrups
Chopped nuts, sprinkles, etc.
Ice cream Step 2: Clean and Slice Fruit. Clean, trim and slice your selected fruit.  Set aside. Step 3: Pouring and Spreading the Crepe. Preheat your griddle to 400 degrees Fahrenheit. 
Using a cup or ladle, pour 1/2 cup batter into the center of the griddle.  Holding the spreader in your fingertips by the very tip of the handle, and with the crosspiece resting gently in the center of the batter, move the batter smoothly in a circle, keeping close to the center of the griddle on your first rotation.  Then, continue spreading toward the outer edge until the crepe is the proper size (it will be self-evident when it won't spread any farther). Step 4: Flip the Crepe. 
Using a silicone spatula, carefully work your way around the edge of the crepe.  When you are able to lift one edge up (on the right side, if you are right-handed),  flip it over onto your left hand, while moving that hand slightly back -- NOT up.  Pulling up will cause the crepe to rip.  Also, it's a very good idea to wear a food service (disposable) glove to protect your hand from the heat.
Flip crepe back onto spatula, then back onto your hand until most of it is loosened, and then place the crepe on a plate or towel.  Crepes can be stacked without sticking.
There are very helpful videos available on YouTube that demonstrate the making of crepe cones. Step 5: Add Toppings. Pudding!  Whipped cream!  Fruit!  ICE CREAM!
Make your wedge about 20 percent of the outer diameter, moving in a cone shape toward the middle.  If it extends slightly past the center, that's okay. Step 6: Folding and Rolling. Fold the crepe smoothly (not loosely) over the fillings.  Then, take hold of the filled portion and roll it over the unfilled portion of the crepe, keeping it close as you roll.  If the fillings try to escape, just pack them back in after the cone is upright. Step 7: Dress It Up!. Roll cone in a square of wax paper or foodservice paper to hold it together.
For a more traditional cone-type arrangement, add some extra ice cream and froo-froo. 
A spoon is helpful.  A plate underneath is crucial. 
Enjoy!
Introduction: Grape Jelly. I was cleaning out the frig so we'd have some place to store leftovers from Easter supper and found four pounds of over ripe grapes shoved to the back. Since throwing out unused produce is a common occurrence in this household i decided to stop the vicious cycle and make jelly...
After all, everyone loves jelly, even if they don't use it.
Imaging a picture of grapes in a bag here, (camera fail!). Step 1: Clean and Cook the Grapes. First thing you should do is wash the grapes, follow that by picking them off the stems, you don't need to be perfect. Be sure to pick out any moldy or mushy grapes, we aren't trying to make ourselves sick.
I had half green and half red grapes. I cooked them for about 20 minutes until they were a delicious mush. Step 2: Strain. Line a colander with cheese cloth and drain the mush into a bowl for a couple of hours, when it's cool gather up the cheese cloth and squeeze any leftover juice from the mush, compost the mush. Step 3: Cook the Juice. I got three cups of juice from the grapes, probably could have done better, but whatever. So I added two cups of sugar so it wouldn't be too sweet, and boiled over medium heat until the candy thermometer read 220 degrees Fahrenheit.  As you can see, even three cups in a 6 qt. pot tried to boil over, do not leave it unattended.  Step 4: Canning. So I decided not to can such a small quantity, you can do a standard boiling water process for 5-10 minutes and it will keep for a year. Instead I washed out an Ikea Beer Mug with boiling water and poured the jelly in and covered with saran wrap, it should last 3 weeks in the frig.
Let gel overnight and enjoy.
you probably noticed that it is a little runny, there are two possible causes, I used over ripe fruit which is low in pectin, and I used less sugar then generally recommended (3/4 cup for each cup of juice). Next time I would probably just cook a chopped up apple with the grapes to add pectin.
BTW, it tastes freaking awesome, better than any commercial grape jelly I've ever had.
Introduction: SLOW COOKER ROOT BEER BBQ SLIDERS. ROOT BEER SLIDERS 2 lb pork tenderloin, halved1 can(s) root beer2 Tbsp liquid smoke1 Tbsp seasoned saltROOT BEER BBQ SAUCE3 can(s) root beer1/4 c sugar1 bottle store-bought bbq sauceSERVING 24 slider buns24 dill pickle slices24 toothpicksINSTRUCTIONS1. Place the pork tenderloin in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. 2. Put 3 cans of root beer and sugar in a pot and cook over high heat. Once boiling, reduce heat to medium and cook until the consistency is syrupy. Stir the desired amount of root beer reduction into the BBQ Sauce. Set aside.3. Remove pork from slow cooker. Shred and toss with desired amount of BBQ sauce. Serve on slider buns with pickles and extra sauce. Pierce each sandwich with a toothpick.
Introduction: Polvorones De Canele. Polvorones de Canele are easy and fun to make Mexican cinnamon cookies. With these simple steps, you'll be making and enjoying them in no time! Step 1: Ingredients/ Materials. Cookie SheetsMixing bowlSmall bowlMixer2 cup butter1 cup confectioner's sugar1 teaspoon ground cinnamon1/2 teaspoon salt2 teaspoon vanilla extract3 cups all-purpose flour Step 2: Confectioner's Sugar. Pour 1/2 cup confectioner's sugar into a large mixing bowl. Step 3: Butter. Add 2 cups(4 sticks) of butter in with the confectioner's sugar. Step 4: Mixing. Mix the sugar and butter together with a mixer until you get a thick paste. Step 5: Vanilla. Add 2 teaspoons of vanilla extract. Step 6: Flour, Salt and Cinnamon. Combine 3 cups of all-purpose flour, 1/2 teaspoon salt and 1 teaspoon of ground cinnamon. Mix them with a mixer until it's a stiff dough. Step 7: Cinnamon Mixture. Mix together 2 cups of confectioner's sugar and 2 teaspoons of cinnamon in a small separate bowl. Step 8: Making and Coating the Cookies. Shape dough into 1-inch balls and roll them in the cinnamon mixture. Then, place them on a cookie sheet. Step 9: Baking. Bake them in the oven for 15-20 minutes, or until golden brown. Be careful, they're hot! Step 10: Enjoy!. Now all that's left do do is let them cool down and eat them:D
Introduction: Coffee Bean Extract. Here's another popular extract that is easy to make. We don't use coffee extract as often as other extracts, so I'll make one small bottle every 6 months so it's always available. Making your own coffee extract is cheaper than buying it in a store and more impressive. Great way to add coffee flavoring to a homebrewed stout. Will last forever if stored properly. All these extracts, we really should invest in smaller brown bottles.  Step 1: Beans. Crush up your beans. Crush, not grind. You want rough smashed pieces, not a fine grind. Use about 4 tablespoons for 1 cup of alcohol.  Step 2: Alcohol. You can use vodka, clear rum, bourbon, or brandy for your extracts. Nip bottles work great as they're small and super cheap. 1 tablespoon of crushed beans per 1 alcohol nip should be enough to get a small extract going.   Step 3: Bottle. Pour the coffee beans into your jar and then fill with alcohol. Put the cap on and give it a shake.  Step 4: Age. Keep the extract out of direct sunlight and allow to age for 2-4 weeks. Don't forget to give the bottle a daily shake. After 2-4 weeks you can strain out the coffee beans and keep the extract in your cupboard for whatever needs you have.
Introduction: Bleeding Gum Rolls. It is Halloween time!Making food look scary and horrifying is absolutely fun. Here is a Bleeding Gum replica of Good Food.This is an absolutely delicious appetizer. The tomato-chicken gravy creates the bleeding effect.I have got the gums and teeth from cucumber slice.Hope you like this Halloween idea.If you like it please vote for me in the contests it is in.Thank you. :) Step 1: Ingredients. Preparation Time - 15 minutesCooking Time - 10 minutesChicken (Shredded) - 1/2 CupPepper - 1 Tsp Salt - As required Oregano (Dried) - 1 Tsp Tomato - 2 Garlic - 1/2 Tsp Cucumber - 1Olive Oil Step 2: Cook the Chicken. Pressure cooker Method:Place the cleaned and washed chicken in the Pressure Cooker. Pressure cook it till the chicken is tender and done.When you get the smell of the stock or by 10-15 minutes the chicken will be done. Take it out of the pressure cooker after the pressure has released.You can use any method to cook the chicken and shred it. The main aim is to get shredded chicken. Step 3: Shred and Mince. Separate the chicken from the bones. Shred the chicken. In an mixer mince it to a coarse texture.In a pan heat some oil. Roast the shredded chicken till it turns light brown. Step 4: Tomato Puree. Blanch the tomato and remove the skin. In a blender/Mixer puree the tomato. Step 5: Chicken Tomato Gravy. In a pan heat the olive oil and add crushed garlic. Saute it. Now add tomato puree. Saute till tomato gets cooked and the water content gets reduced. It should be almost dry. It will take 5 minutes. Add pepper, salt and dry oregano. Add the roasted chicken mince.  Saute for 2 minutes. Step 6: Cucumber Slice. Slice the cucumber in the middle lengthwise.With help of knife slice a small portion so that the seed are in the middle.Do as in the photo. The slice should be very thin or rolling would be difficult. Place the slices on tissue or absorbent to remove excess water. Step 7: Roll. Add the tomato chicken mix in the middle throughout the length of cucumber slice.Roll it.Now the tomato gravy behind the seed portion of cucumber will look like blood.The seed looks like the teeth. The seeds of cucumber give a good haunted and halloween effect.A Bleeding Gum Halloween Appetizer.Hope you enjoyed it!
Introduction: 5 Min Microwave Weetabix Cake . Weetabix is one of my favorite breakfast item.I usually eat it with warm milk and chocolate syrup.It's high in fibre and good for babies too.This time I'm gonna make its cake version.Hope you'll like it.. Step 1: 1.You Are Gonna Need - 1.2 Weetabix Biscuits 2.1 Egg  3.250 Ml Warm Milk 4.vanilla Extract 5.Chocolate Syrup 6.sugar 2 Tb Spoon 7.Nuts and Raisin (optional).  Step 2: 2.Whisk the Egg and Add Vanilla Extract and Sugar...whisk! .  Step 3: 3.Now Add Weetabix Biscuits(crashed).  Step 4: 4.Pour Warm Milk and Whisk It Properly.  Step 5: 5.Now Add Some Dollops of Chocolate Syrup As You Like! .  Step 6: 6.Set It Aside for 10 Minutes .  Step 7: 7.Now Add Nuts and Raisins and Microwave for 5 Minute and You Have Done It ! .
Introduction: Tutti Frutti Rainbow Mochi. Super easy to make and kids love them! Step 1: Ingredients. per color:42 g jello powder of any flavors you like, strawberry, raspberry, blue, lime, orange, lemon, grape, whichever :)1/2 c glutinous flour1/2 c hot water1/2 c sugar, this is optional (your mochi will be much sweeter with sugar obviously. My oldest son doesn't care whether I add sugar or not, but my younger sometimes would choose the one with additional sugar).cornstarch/potato starch/tapioca starch, whichever you have at home! Step 2: Method. Place jello powder in a bowlMix in glutinous flour (and sugar)Pour in hot boiling water, stir to combineMicrowave for 1 minute long, stir Dump mass onto potato starch and sliceCoat slices with the starch and place mochi on serving plateEnjoy :)
Introduction: Mint Pulao. -Mint pulao is flavorful and can be good one pot meal. Main flavour of pulao is with green paste which is blend of ginger garlic,coconut,chillies and onion.-This can be served with some raitaIngredients:-Tsp black cumin seeds-Small inch cinnamom stick-Bayleaf-2 cardamom-1 clove-2 diced onions-2 diced tomatoes-one diced potato-2 cups of chopped mint leaves-2 dry red chillies-Tsp ginger garlic paste-2 tsp dry dessicated coconut-Half cup of boiled fresh green peas-Tsp of coriander powder-Salt as per taste Step 1: Preparing Mint Masala Paste. -Before staring the procedure we need to prepare mint masala paste which is the blend of spices and mint leaves.-Mint rice taste and flavour is with mint masala paste.-Keep all ingredients ready for mint masala paste. we need to take 2 cups of mint leaves,2tsp dry dessicated coconut, tsp of ginger garlic paste,one small onion chopped and 2 dry red chillies in blender. Step 2: Blend to Paste. -Blend by adding little water in blender to paste Step 3: Procedure for Mint Pulao. -Once mint masala paste is ready next step is pulao preparation.Take a vessel and add little oil to it. -When oil is heated add tsp of black cumin seeds and when they splutter add small inch cinnamom,bay leaf, cardamom and clove and saute for few minutes Step 4: Add Onions and Potato. - Next add onions and saute for few minutes. Add diced potatoes and cook for some time Step 5: Add Tomatoes. -once potatoes are slightly cooked add 2 chopped tomatoes and mix.-Next add half cup of boiled green peas and mix everything. Step 6: Add Mint Masala Paste. -Add prepared mint masala paste and mix so that all veggies are coated with mint paste Step 7: Add Salt and Coriander Powder. -Add  pinch of turmeric,salt as per taste and a tsp of coriander powder and give a mix Step 8: Soak the Rice. -Take 2 cups of rice and soak the rice in 4 cups of water before starting the procedure Step 9: Add Soaked Rice. -Transfer soaked rice to cooked veggie mint masala paste and give a mix.-Add 4 cups water for 2 cups rice Step 10: Cook Rice. -Cook rice by closing the lid and mixing in intervals. Step 11: Garnish and Serve. -Garnish with mint leaves ,onion slices and serve hot
Introduction: Honey-Chocolate Heaven. This Smoothie was inspired by a Honey-Chocolate Pie my Mom makes. The Pie recipe was a Grand Prize Winner back in the 1960's and it has the most wonderful taste!  
The ingredients in this Smoothie may surprise you, but the unique flavors will surely delight you!  Step 1: Ingredients You'll Need:. 
FIRST... If you want to create a fun sugar-chocolate rimmed Glass, you'll need:
		A bowl filled with a small amount of water
		A bowl filled up 1/2" with powdered Sugar
		Magic Shell Instant Freeze Chocolate Sauce 
For the Honey-Chocolate Smoothie, you'll need:
		 1/2 Box of Chocolate Ice Cream- well-frozen. Just cut the entire box in half and remove the Ice Cream onto a plate and cut it  into smaller chunks.
		 1/2 Cup Sour Cream plus 2 T for the frozen Sour Cream garnish.
		 1/2 Cup Half & Half or Milk
		 1/2 Cup Honey
		 1/4 teaspoon Almond Extract Step 2: Sour Cream Garnish. Much to my delight, I discovered Sour cream freezes great!
Blend 1 heaping Tablespoon of Sour cream with 1 teaspoon of powdered sugar.  Stir it up and spoon into a baggie.  Snip off the corner and pipe it onto a piece of wax paper.
Place in the freezer.  You'll use it to garnish the Honey-Chocolate Smoothie. Step 3: Blinging the Glass.. Dip your glass into the bowl of water and then into the powdered sugar.  
Dip it into the water again (quickly) and then into the sugar again. For once, double-dipping is perfectly acceptable and desirable! ;-)
Put your glass into the freezer for several minutes.
The spout of the Magic Shell is pretty big, so I suggest you shake it well and transfer it to a squeeze bottle with a much smaller spout as pictured.
Once it's frosty-frozen,  take the glass out of the freezer and drip/drizzle some Magic Shell Chocolate around the rim. Since your glass is frozen, the Magic Shell Chocolate won't travel far and make a mess.
Freeze again until your Smoothie is ready to be served. Step 4: Blend, Garnish and Serve. Put the Sour Cream into the blender first.
Add the Almond Extract, Chocolate Ice Cream chunks and cover with Honey.
Pour the half & half over the top. and blend on med speed until all ingredients are well mixed.  If the Smoothie is too thick, you can add more cream/milk or just turn the speed up and blend longer.  Higher speed creates heat from energy.  
Once the desired consistency is achieved, pour the Smoothie into your beautifully-blinged Glasses, top with the frozen Sour cream-Sugar garnish and drizzle with a little honey...
Serve!
Introduction: One Minute Eggs! . Ever super hungry and need something (somewhat) instantaneous? Here you go! I hope you enjoy and keep coming back for more like this ;) Step 1: Crack the Egg. Get a measuring cup and crack one egg into the measuring cup. Step 2: Season. Season the eggs how you please, I recommend one dash of fresh salt and one dash of fresh pepper. Step 3: Scramble. Scramble the egg with the seasoning.  Step 4: Pour Into a Bowl . Pour into a small bowl to prepare for cooking. Step 5: Microwave. Put the eggs into the microwave for one minute, or more if it is not fully cooked line in the next step. Step 6: Enjoy!. Take it out of the microwave and enjoy your simple, quick and delicious eggs!
Introduction: French Cheese: DIY. For this challenge cheese 2016, I will make... cheese. French cheese, of course!Making cheese can be extremely simple or extremely complicated.From a technical point of view, the cheese is casein agglomerated and more or less processed.In France, there are about 1000 different cheeses, based on cow's milk, goat's milk or sheep's milk. Each region has its specialties, and a cheese can have a different taste depending on its region of production.I'll show you the easiest way, and everything you'll need is in any supermarket.The hardest part in making cheese is patience. Ripening takes from a few days to several months, and it is difficult to resist eating it. But be patient, the result will be there!The cheese is made for about 10,000 years, now you can do it yourself!Ready? Step 1: Ingredients and Material Needed. Ingredients:- Raw whole milk- Lemon juice (or rennet) - 35ml/milk liter- Yoghurt "petit-Suisse" or fresh cheese unripened- SaltMaterial:- Saucepot- A faisselle (Personally I reuse the faisselle of a pot of white cheese bought in supermarket)- A cheese mold: You can buy it on internet or make it.- A thermometer. (Optional but recommended)- A knife- A skimmer (optional)- A cheese press (or dumbbells, big books, or something heavy) Step 2: Prepare the Milk. - Gently mix the 4 Yoghurt "petit-Suisse"(or fresh cheese unripened) in a liter of milk.- Gently mix this preparation with the rest of the milk.- Heat milk to 80 ° C (176 ° F) Step 3: Coagulation. - Pouring the lemon into the milk, and let the milk coagulate. Do not touch, and avoid any source of vibration. Step 4: Draining. If all goes well, the milk has coagulated. We will have to recover the casein (white mass).- Recover the white mass with a large spoon, a sieve, or directly into the dish.- Put everything in the "faisselle".- Press the white mass to release the "whey".You can put a weight on it to make some kind of press.- Let go for a few hours. Step 5: Molding. - Put the white mass into the mold and press it.- Let go around 24 hours. Step 6: Salting. - When the cheese begins to dry, rub each side with a little salt. Step 7: Refining. - When the cheese is compact enough, remove the mold.- Rub each side and slice with a little salt.- Be careful not to put too much salt!- Return it each day.This stage can last from a few days to a few years. The longer you let it dry, the more pronounced the taste. Your patience will reward! Step 8: Tasting. After a long wait, it's time for tasting!To taste it, nothing is worth good bread, and if you are of age, a small glass of wine!