MRAMG/MRAMG-Bench huggingface dataset:
Introduction: KINDER BUENO MUG CAKE WITH NUTELLA. KINDER BUENO MUG CAKE WITH NUTELLAPlease Support Me On Patreon!  https://www.patreon.com/TreatFactory Youtube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/TreatFactory/ Step 1: MIX & MICROWAVE . 5tbsp Self Raising Flour 1tbsp Cocoa Powder 2tbsp Light Brown Sugar1tbsp Caster Sugar1 Large Egg3tbsp Butter (Melted)1tbsp Vegetable Oil3tbsp Hazelnut Milk1/4tsp Vanilla Extract 3tbsp Nutella Kinder Bueno (1 Bar)Begin by whisking the flour, cocoa powder and sugars together. Next, add the egg, butter, oil, milk, vanilla and Nutella. Break the Kinder Bueno bar into 4 pieces and mix into the batter. Place the batter in a large mug and microwave for 1 minutes & 20 seconds. While the mug cake is still warm, add 2tsp of Nutella and leave to cool.  Step 2: TOPPINGS . Once cooled, top the mug cake with whipped cream and copped pieces of Kinder Bueno.  Step 3: ENJOY .
Introduction: Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins. 
          After we made Traditional Szarlotka two weeks ago, my mom got in a real mood for more apple-based desserts and she wanted to make another apple pie. Thankfully she was down with making a different type of a szarlotka rather than the same one we did two weeks ago. Clearly, the Traditional Szarlotka was a huge success and my parents loved it. That’s exactly the reason why my mom wanted to come up with a Szarlotka recipe of her own.
Personally, I like the Traditional recipe better. It’s sweeter. I think it’s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out – therefore making the filling sweeter. In this recipe, we don’t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.
Also, we didn’t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.Ingredients (8 servings)
For Crust
2 cups flour (we used Ultragrain AP)
1 stick unsalted butter
1 egg, reserve about 1 tbsp of egg white
2 tbsp honey
1 tsp baking powder
Pinch of salt
For Filling
5 apples, we used Granny Smith
3 tbsp honey
2 eggs, separate egg whites from yolks
1 tbsp flour, heaping
1 tbsp potato flour, heaping
Add-ins: pecans or walnuts, raisinsInstructions
For Crust
		Chop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)
		Add remaining crust ingredients and combine using your hands, quickly, so it doesn’t get warm – The same technique as with our traditional Szarlotka
		Wrap in plastic foil and put in the fridge for 2 hours
		After the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible
		put the crust on the bottom and sides of the round pan (22 cm)
		Make pin holes along the bottom of the crust with a fork
		Brush the crust with the reserved egg white
For filling
		Peel the apples and grate them on the large grater side.
		Add egg yolks, honey, flours, nuts and raisins.
		Beat egg whites until stiff peaks form and add this to the apple mixture.
		Combine everything very gently and carefully.
		Put the apple mixture into the crust form.
		Bake for 60 min at 355 F.
		Let cool before slicing and eating.
Introduction: How to Make ZOPF. this in an instructable how to make a zopf. zopf is a kind of white bread that is braided and it is usually eaten for breakfast.  Step 1: Step 1. read the recipe Step 2: Step 2. go to the grocery store to buy the ingredients Step 3: Step 3. take a bowl and prepare what you need Step 4: Step 4. put flour, milk, salt, egg, butter and yeast in the bowl  Step 5: Step 5. mix it Step 6: Step 6. knead it very well until there are air bubbles in the dough Step 7: Step 7. when the surface is nice and smooth put it back into the bowl Step 8: Step 8. cover the bowl with a wet towel and let it relax for about an hour. Step 9: Step 9. braid it to a zopf.  Step 10: Step 10. if you don't know how to braid it, read instructions online Step 11: Step 11. put it onto a baking sheet and coat it with egg yolk Step 12: Step 12. bake it until it's golden brown ( about 200°C) Step 13: Step 13. let it cool off and enjoy it!!
Introduction: Easy Healthy Fried Egg/eggs No Grease,no Flipping.. The easy and healthy way to fried eggs. Step 1: Prep. The first step is set up,pan,egg cooking spray ,table spoon of water and a lid Step 2: Adding Egg. After heating and spraying pan add your egg/eggs and let cook until the bottom turns white Step 3: Adding Water and Lid. When the bottom turns white add tablespoon of water and place lid on top,let cook until you get the yellow as hard or soft as you like. Step 4: Season and Serve . Add season to taste and enjoy.
Introduction: Bright Swirls!. 1. Bake Cupcakes
2. Make vanilla frosting
3. Swirl vanilla frosting on cupcakes with a star tip
4. Add colored sugar sprinkles
5. Serve and Enjoy
Introduction: 5 Minute Coconut Mochi!!!! . No bake! No cooking! Mochi in 5 minutes!!! This Japanese dessert is perfect for all occasions! You can also experiment with different flavors.  Step 1: Ingredients. -1/2 cup sweet rice flour
-1 tablespoon (about 1/8 cup) sugar
-1/2 cup water
-1/4 cup unsweetened dessicated coconut
-Some more unsweetened dessicated coconut for rolling Step 2: Mixing. Combine the sweet rice flour and sugar.  After evenly mixed, add water. It should be a little watery.  Add the dessicated coconut. Mix thoroughly.  Step 3: Microwave. Cover the bowl with plastic wrap and microwave on high for 1 minute.  Take it out of the microwave and flip mochi over (careful! It's hot!) Put it back in the microwave for 30 seconds. (Resulting mochi should be very sticky)
 Step 4: Cooling (optional). Mochi will be pretty hot. Let it cool. To speed up process, put it in the refrigerator.  Step 5: Roll in Coconut. Cut the mochi into bite-size little pieces (or however big you want them) Roll them around in the unsweetened dessicated coconut  Step 6: EATT!!! YUMMMM. EAT YOUR MOCHI!!   It is super delicious and easy to make! Perfect for snacks, dessert, parties, or anything!!!!
Introduction: Laser Engraved Coconut Cups & Pina Colada. Here we're going to show you how we laser engraved coconuts for a modified Piña colada called the "Osuna Colada". We named this after one of our favourite Toronto Blue Jays pitchers Roberto Osuna! Go Bue Jays!Not only are we going to show you how to create a delicious drink, but how to customize its vessel - the coconut!   Step 1: Customizing the Coconuts. Using the Speedy 300 laser with 100 power and 75 speed, we engraved Osuna's face, number and the Blue Jays Logo onto several coconuts! Talk about patriotic.  Step 2: Opening the Coconut. Next we opened the coconut using a very easy technique. Start by finding the pointy side of the coconut which is naturally divided into 3 sections. Now focus like a laser (how punny) and gave all 3 sections a wack with a hammer.Keep doing this until the top pops off and you can drain the milk for either disposal, a refreshing drink or in your colada! Step 3: Crushing the Ice. To get perfectly crushed ice, wrap a towel around ice cubes and crush them with a mallet, or better yet a customized mallet (just search "Bar Tools Engraving" on our YouTube channel!).Pour enough to fill the coconut.  Step 4: Making the Colada. To make this delicious colada we mixed equal parts (2 ounces) of alcohol, coconut milk, tropical medley and agave nectar. After giving it a good shake we're ready to go.Pour into the custom coconut, pop in a straw and there you have it, the Osuna Colada! Cheers!Written by: Zina Ahmed
Introduction: How to Make Some Delicious Chocolate Chip Waffles. today I will show you how to make some easy chocolate chip waffles Step 1: Ingredients. you will need water vegetable oilchocolate chipsjust add water pancake mixcooking spray Step 2: Tools (well Sort Of). a waffle makera Med sized bowlwhisktongs (to grab waffle)a fork (to help grab waffle) Step 3: Mix Ingredients. mix 2 cups mix and  1 1/2 cup water and 1/4 cup vegi oil Step 4: Plug in Waffle Iron. turn on waffle iron and if its adjustable turn it just past light. and wait for light to go off Step 5: Pour Mix. pour mix and put chocolate chips on top Step 6: Sit Back and Eat Some Chocolate Chips and Relax. yes do this as well it helps you wait Step 7: Getting It Out. use the tongs and fork to get the waffle onto the plate. I used a sharp knife to cut it into four squares Step 8: Eating. serve these up the way you like them and enjoy :)
Introduction: Surprise Cookies. Out of a disastrous home ec. project comes delicious cookies - with a twist. Step 1: Gather Your Ingredients.. 
          For this recipe, you'll need:
		1 cup butter, softened
		1 1/4 cups packed brown sugar
		1/2 cup white sugar
		2 eggs
		2 tablespoons milk
		2 teaspoons vanilla extract
		1 3/4 cups all-purpose flour
		1 teaspoon baking soda
		1/2 teaspoon salt (optional)
		3 cups rolled oats
		2 cups semisweet chocolate chips
		1 cup chopped walnuts (optional)
		1 cup shredded coconut
		At least two different kinds of crushed candy.
		For the candy, I used crushed Butterfinger and crushed SKOR bar and it was fabulous.
		Don't mind all the other ingredients in the picture that I haven't listed. Like I said before, I needed all the other crap for a home ec project that ended up being a bust. :D Step 2: Now for Making the Cookies! :D. Preheat yo oven to 375 degrees Fahrenheit.In a large bowl, cream together your butter, brown sugar and white sugar until smooth. 
Beat in the eggs, one at a time :D
Then stir in your milk and vanilla.Combine the flour, baking soda and salt; then stir it into the sugar mixture until it's well blended.(:
Stir in your chocolate chips, oats, coconut, and yo candy. Trust me, it's gonna give your arm a workout. :P
Bake for 10-12 minutes for delicious cookies. :D Step 3: EAT THE COOKIES :D. Now eat your cookies. You might find a delicious, buttery, melty toffee surprise in your cookie.(: YUM!
Introduction: Catching Fruit of the Sea. This is an important part of fall. Shrimp season!!!It's not as important as gamecock football. But it's freaking awesome!!!This should get you prepared, but I don't even touch on the laws. Because I don't know every states rules and regulations. I just show you how we get a big pile of that beautiful shrimp. Enjoy!! Step 1: Shrimping Equipment . Net. Done?If you don't have dock access or you can't find that perfect (oyster shell free) point, then you're going to need a boat. Shrimp polesShrimp bait CoolerIceBucketFishing rods( when the shrimp ain't in) Step 2: Shrimp Poles. These shrimp poles are pretty cheap and very good for the shrimpin. Ingredients 5" piece of #4 rebar. Cut one end at an angle. 10' piece of 1/2" EMT conduit10' piece of electrical 3/4" PVC  conduit3/4" capI used the bell end dor for the top. Cut a 2" nipple and the use the cap.  This gives a nice finished look to the top. Drill holes at 4' from the end of the EMT and 1' from the end of the PVC. Join them with a 1/4"X1 1/2" bolt and nut. Tape the screw to keep from snagging your net.  Step 3: Baiting Poles. Bait is a mix of cornmeal, clay, and water to a pasty patty. Throw out two per pole Step 4: Netting the Shrimp . This is where you make your money!!  Throw, pull, empty. Repeat.  Step 5: Cooking and Eating. Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.
Introduction: How to Make a Tres Leches Cake From Scratch . As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch. Step 1: The Ingredients . So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.The cake:6 eggs of good size, separated (make sure they are cold it helps!)2 cups  of granulated sugar2 cups of all-purpose flour2 teaspoons of baking powder1/2 a cup of whole milk1 teaspoon of vanilla extractCream topping:-1 12 -ounce can of evaporated milk-1 12 -ounce can of sweetened condensed milk-1 cup of heavy creamIcing:-store bought icing/cool whip(really what appeals to you) -yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc.  Step 2: To Make the Pre-cake . Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. Step 3: Making the Cake Mix. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla.  pour into pre-set pan bake until golden, around a 25-30 minute wait Step 4: Making the Cream Topping. while you wait on the cake to finish baking we will work on the delicious cream part.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is  done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake. Step 5: The Wrap Up. Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both.
Introduction: How to Use a Mr. Coffee French Press. Hey! welcome back hope you enjoy some New Year's Eve Coffee! Step 1: You'll  Need... . The press,the coffee scoop,the hot water,and the coffee grounds Step 2: Boil Your Water. Don't really need to explain, just get some boiling water. Step 3: Grounds!. Scoop the grounds out and dump in press lid must be completely off. Step 4: Hot!. Pour the water in to under half full. It should look like this... Step 5: Wait.... Put the lid on correctly.  Push the top down slowly all the way. This moves the grounds to the bottom of the press. Step 6: Wait Four Minutes.  Step 7: Yuummm. Leaving the lid how it is pour the coffee into the mug. Easy! Step 8:  Clean Up!. Drink or pour out the remaining coffee. Scoop as many coffee grounds out of the press rinse well and enjoy your New Year! Step 9: If Possible, Tell Me What to Do Next! .
Introduction: Salsa Verde (green Salsa). Have you ever been to been to your favorite mexican food establishment and said, "I Want to know how they make that awesome green sauce!?" Well this my friend is for you! Enjoy and please vote! Step 1: Ingredients and Cookware. Ingredients: 8-12Tamatio (green tomato) 1/8th onion 1/2 lemon 1/2 lime 1 garlic clove 1 jalapeno   - might be too hot for some! Caution! 1 habenaro - you can obviously choose to use othe or less pepper here. 1 sarono      - I like to use different peppers to get a complex flavor profile and a varience in heat. 2 tsp vingar salt and pepper to taste Cilantro (coriander)Kitchenware: food processor knife juicer skillet Step 2: Prep and Cut. Throughly wash veggies, cut into managable pieces. Careful with the pepper, it will burn your eyes if it contact your skin and you rub your eyes! Step 3: Optional - Roast Peppers and Tomatoes. This salsa will taste great roasting or fresh. Roasting will bring out some different, and sweet flavors, I suggest trying both ways. If you decide to roast, use a medium skillet on a medium heat until brown, but not mushy! Roasting also tames the spice when you cook the chile. Step 4: Spin Up That Food Processor!. Add all ingredients except the tomatoes, run the processor for about 30 seconds. Then add the tomatoes and run until everything is chopped finely. Step 5: Complete!. Pour and enjoy with your favorite chips! After it sits, sealed in the refrigerator for about a day the heat and flavor really start to develop. So keep that in mind! Step 6: Bonus - Dinner Idea. Here is a simple and delicious idea to try. Pour this salsa in a crock pot, add 2 chicken breasts and let cook for 4 hours. Shred chicken and put into tacos. Add any topping you like.
Introduction: Oven Baked Pumpkin Fries (GF). If you like this video and this recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood Step 1: How To. 1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill. 2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices.  You can then line them up on your oven grill and place in the oven for 30 minutes at 190°C. Step 2: Enjoy!. Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x
Introduction: Cinnamon Simple Syrup. This is my first instructable! :) I enjoy mixing drinks and began flavoring/experimenting while attending bar in college. Step 1: Gather Ingredients. 4 cups Sugar4 cups water1/2 tsp Cinnamon Oil3 Cinnamon SticksCinnamon oil can be found in the candy section of your local craft store. Step 2: Let's Make Syrup!. Combine the sugar, water and cinnamon sticks in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved stir in cinnamon oil.  Step 3: Cool!!!. Remove from the heat, cover, and let cool.  Store in the refrigerator.*no animal testing!!! Cats do not enjoy this concoction. Step 4: Get Creative!!!. Here's a sample to get your creative juices flowing...Fiery Furnace1 oz Patron1 oz Cinnamon Simple Syrup1) Pour into a cocktail shaker filled with ice.2) Shake well.3) Strain into a shot glass. Fire-Clear1 part Cinnamon Simple Syrup1 part EverClearCombine ingredients in preferred container and chill.Use to sweeten tea!!!
Introduction: Hack Browns. Extra morbid hash browns.You will need:Potatoes  Salt and pepper  Potato Peeler  Cheese grater  Gingerbread man cookie cutter  Ketchup  Oil  Pot & pan  Water Step 1: Potato Goodness. Peel your potatoes. While you’re peeling potatoes, bring water to a boil in a pot. Parboil potatoes for (about 10 minutes). Take the potatoes out and let them cool for a few minutes. Shred the potatoes with cheese grater. Season with salt and pepper if desired. Shove a few tablespoons of shredded potato pieces into gingerbread man-shaped cookie cutter. Press down with fingers to compact the pieces. Lift cookie cutter to remove potato man.   Heat 1/4" of vegetable oil in a pan. Fry each little man for two minutes or so on each side. Serve with ketchup.Dismember and feast.
Introduction: Deep Sea Diver (PG). this is a cocktail I've become quite fond of here lately. although it does go by the more adult rated name deep sea **x . Step 1: Ingredients. for this great drink you will need:midori/melon liquor blue curacao liquor amareto liquor sweet and sour mix7up/lemon lime soda (pop in Montana where the wifes from)cherries/fruit slices optional Step 2: Mixing. use 1/2 oz of melon liquor1/2 oz blue curacao1/2 oz amareto (maybe lil less) 1 1/2 oz sweet n sour mix top off with lemon lime soda (pop)garnish with choice of fruit and serve at chosen temperature I find room temp liquors and cold soda (pop) work great  Step 3: Wrap Up. this is an easily altered drink for larger red solo cup sizes all you need to do is match the melon the blue curacao and the amaretto all the same amount then add that up (1oz of each is 3oz total) and add that amount of sweet n sour then top off with soda (pop) add ice and/or fruit and enjoy Step 4: Different Variation. I have dubbed thee Giraffe Pi$$!!!I swapped out the melon liquor and the blue curacao liquor for peach pucker and apple pucker for a tangy variation of the deep sea **x drink
Introduction: Jalapeno Salt. I've been obsessed with jalapeno infused food items for a while and finally got around to dehydrating some peppers. This salt will be amazing on popcorn, meats, in margaritas etc.  Step 1: BoM. Dried JalapenosSea saltSomething to grind the jalapenos withAirtight storage container4 tablespoons of dried jalapeno powder to 1 cup of salt seems to work well for a mild flavor. Increase the amount of jalapeno depending on how much kick you want.  Step 2: Grind. Grind the dry jalapenos into a powder. This can be done easily with a mortar & pestle. You can also add some salt to the mix and grind it with the jalapenos. Its okay if all of the pieces don't grind, small pieces add texture and more color.  Step 3: Mix. Mix the ground jalapeno in with your salt. Really, you can just shake the jar.  Step 4: Store. Store the mixture in an airtight container for about a week, shaking the salt daily to keep clumps from forming. The salt should last 2-3 months.
Introduction: Bacon Cheddar Bites. These savory bite-sized snacks are a sure crowd pleaser during holiday parties and football games. Easy to make, they bake up crispy and delicious. Ingredients:1/2 cup cheddar cheese, grated 8 rashers bacon, cooked 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1 sheet puff pastry, thawed 2 tbsp Ba-Tampte or Dijon mustard 1 egg, beatenHelpful Gear:SilpatSharp knife**The better and sharper the knife, the easier it is to cut the bites thin Step 1: Divide . Divide a sheet of puff pastry in half. Lay the half sheets out side by side with the long edge facing you. Step 2: Top. Cover the puff pastry with mustard, leaving a long edge plain for at least an inch. Top mustard with bacon, then cheese, then sprinkle seasonings on top. Step 3: Seal. Brush the plain edge with the beaten egg and starting with the edge opposite the egg, roll up into a cylinder. Place the rolls in a refrigerator for 30 minutes to one day. If they refrigerate for a least a few hours, they will be much easier to cut thin. Step 4: Slice. Preheat oven to 400 degrees Fahrenheit. Using a very sharp knife, slice the rolls into rounds between a quarter and a half inch thick. Don't worry if they squish a little, they will round out a little when they bake. You should get between 40 and 50 rounds total. Step 5: Bake. Arrange the rounds on a Silpat-covered baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, or until just starting to brown. I like to serve mine with a selection of hot sauces.Enjoy!
Introduction: How to Create an Owl Out of Cheese Slices..  If you are hosting a Halloween or wizard themed party, this adorable owl made out of cheese slices and a jumbo olive is sure to please your guests. Step 1: Ingredients:.  3 slices American cheese 4 slices Co-Jack cheese 2 slices Sharp Cheddar cheese 1 slice Provolone Cheese 2 jumbo black olives Special Equipment Needed: knife or kitchen shears round cookie cutters (1 1/2", 2", and 3") optional: small oval and tear drop cookie cutters Step 2: Cutting the Cheese Slices Into Shapes.  Use a knife or kitchen shears to cut a slight curve out of a slice of American cheese. Repeat with two more slices. Lay one slice with curve side down on your serving platter. Just above it lay two slices on top of each other with the curved side up. Cut two little ovals out of a slice of Cheddar cheese using a cookie cutter, knife, or kitchen shears and lay the ovals over the bottom curve to make the owl's feet. Use a 1 1/2" round cookie cutter to cut three circles out of Co-Jack cheese. Set them in a row just above the feet. Step 3: Layering the Cheese Slices to Create the Owl.  Cut three more circles of Co-Jack cheese and set them in a row just above the first row of circles. Cut 8 more circles of Co-Jack cheese. Then cut each of the circles in half. Begin layering them, offsetting the rows as you go to form the owl's feathers. Make four rows, with either three or four feathers. Step 4: Add Wings, Eyes, and Beak..  Cut a beak using a knife or a small tear drop cookie cutter. Set it just above the top layer of feathers. Use a 2" round cookie cutter to cut two circles out of Provolone cheese. Set above and just over the top edge of the beak. Use a 3" round cookie cutter to cut one circle out of Cheddar cheese. Cut the circle in half and attach at the sides of the owl for the wings. In order to get your olives to sit nicely on the cheese, cut off a slice on one side creating a flat surface. Set the olives on the Provolone cheese circles to create the pupils of the owl's eyes. Serve with crackers. You can make this edible art up to a day ahead of your party. Cover it tightly with plastic wrap and refrigerate. I would suggest you add the olive eyes just before serving.
Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!. 
          These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance. I adapted this recipe from the good folks over at Natural Health Strategies.  I think they'll forgive me for the changes I made. ;-)Ingredients:   5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa     5 Tablespoons (65 gms by weight) Virgin Coconut oil- solid room temperature     5-7 Tablespoons granulated "equal measure" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-)     1/2 teaspoon Vanilla extract- may substitute with Banana extract or?     2 Tablespoons sweetened Coconut flakes Tools:silicone candy mold or flexible Ice cube tray Preparation:In a glass bow, use a fork to mix the cocoa, coconut oil and splenda​ together until thoroughly combined. It will be a thick paste.   Stir in vanilla extract. Taste the mixture and add more splenda to taste.     Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.       Pinch a small amount of flaked coconut into each candy pocket of the mold.     Spoon the chocolate mixture over the flaked coconut.     Refrigerate for 30 minutes or until completely solidified.     Pop the chocolates out of the mold and ENJOY! P.S.  There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will!   Be sure to keep these chocolates refrigerated, as they are best served cold.  My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate.  I'm hiding a few several pieces in the crisper drawer before they disappear! ;-)
Introduction: Chocolate Cream Brioche (How to Make Lion Bread). Fun brioche to make for your kids and their friends. The lion's mane itself makes 16 servings :) And if you'd like to make cookies and cream instead chocolate cream as the filling, check out the note! Step 1: Base Ingredients and Method. 1 C lukewarm milk2 tsp active dry yeast 1 tbsp each of sugar and flour 3 1/2 c AP flour a pinch of salt 1/3 c sugar2 yolks 3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature Mix  milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your  yeast is still good, even 5 minutes it will be bloomed already. Mix  flour, salt, and sugar. Make a well in the center, add in yolk, butter,  and pour in yeast mixture. Mix with either wooden spoon or your hands.  Knead and let rest covered in warm place for 20 minutes.Filling:250 g cream cheese spread1 c oreo crumbs (or chocolate cookie crumbs) - store bought3 tbsp chocolate sauce (for ice cream topping)Mix all wellAdditional2 chocolate chips for eyesmore chocolate chips to be melted for a smile Step 2: Lion Bread Method. Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and maneFill each portion for nose, mouth and face with filling and shape into nose, mouth and faceRoll flat portion for ears, and with round cutter, make a pair of earsAdd the left over dough from ears to mane portion, knead to logRoll flat the log to rectangle and spread the rest of the filling Roll again into a log and slice with a knife as shown on pictureMeet the two end sides of the sliced log and shape a ring, and place it on baking sheetPlace the face, mouth, nose and ears, making a lion facePlace to chocolate chips as eyes Bake on preheated 350 F for 25-30 minutesTake out from oven and let cool to room temperature before piping a smile Enjoy~NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)
Introduction: Limey Lemonade Without a Juicer. 
          What's a better drink on a hot day than lemonade! This recipe is an easy one with immediate results. All you need is: 
		blender
		colender
		one lemon
		one lime
		1/4 cup of granulated sugar
		2.5 cups of cold water Step 1: Squeeze With Ease. 
          If you are like me and can't find your juicer, then use this easy trick to juice your lemon and lime. 
		Peel out the inside of the fruit. 
		Put the fruit middle in the blender and puree for about 30 seconds. 
Your result will be very pulpy juice with the seeds, but don't worry we will fix this in Step 3. 
         Step 2: Water and Sugar. 
          In your blender: 		Add 2.5 cups of cold filtered water and add 1/4 cup of sugar as well. 
		Have the blender mix the ingredients for 30 seconds. 
		Let the mixture settle for about 5 minutes before going to the next step.Note: Foam at the top of this mixture will be strained out in the next step.  Step 3: Separate the Solids From the Liquids. 
          So this set up will depend on what kind of colender you have. But basically you just: 		Put the colender on top of the final juice pitcher like the picture shows.
		Slowly pour the lemonade from the blender into the coldener which will go into the pitcher. Note: If you don't have a colender that rests stably on the lemonade pitcher, then you might want to have a helper hold the contraption in place while you pour. 
Enjoy with some ice cubes and lemon and lime wedges for decoration!
Introduction: Homemade ButterCream Icing. Homemade ButterCream Icing that can be used for piping, decoration, cupcake filling, sandwiched between two treats, or just as a cupcake/cookie topping. This is a simple and delicious recipe for a classic icing. Step 1: Start With Gathering All Your Ingredients.... You will need: ~1 cup of softened butter ~1 teaspoon of vanilla extract ~3 cups confectioners sugar ~4-6 tbs. of heavy cream or milk (depending on how thick you want the icin This recipe is enough for 24 cupcakes If you need a larger amount of icing, simply double the recipe, and so on... Step 2: Whip the Butter. Beat the cup of softened butter until fluffy, in a large mixing bowl.  Step 3: Slowly Add Confectioners' Sugar. Slowly add the confectioners' sugar into the whipped butter, about 1/2 - 1 cup at a time. Step 4: Add Other Ingredients.... When the the ingredients in the mixing bowl begin to look powdery (not as creamy), add vanilla extract, and 1-3 tbs. of heavy cream or milk depending on the consistancy you want. Continue to slowly add the silfted confectioners' sugar and heavy cream or milk until you have desired amount and consistancy.  Step 5: Optional.... If you want your icing to be colored simply add 1+ drops of desired food coloring.
Introduction: Poteca Bread. Poteca is a sweet dessert bread with a tasty walnut and brown sugar filling.  Traditionally it is made in a roll format but I prefer to make it into a spiral loaf instead.   Step 1: Dough Ingredients. 1 pkg dry yeast
1 and a half cups warm water
1/2 cup good honey
1 and a half teaspoons salt (opt)
2/3 cup butter or margarine
2 eggs
1 cup lukewarm mashed potatoes( no lumps)
7 to 8 cups flour Step 2: Making the Dough. Dissolve yeast in warm water in large mixing bowl.
Stir in honey, butter or margarine, eggs, potatoes and 4 cups of flour.
Beat until smooth.
Add remaining flour, adding additional if necessary to make dough easy to handle, but not too dry. This is a pastry dough, the lighter it is the better.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 - 10 mins.
Place in oiled bowl ( any vegetable oil), turn greased side up. Cover tightly, let rise in refrigerator overnight (at least eight hours.
Dough will keep in refrigerator for up to seven days if kept tightly wrapped.
This batch of dough makes four loaves of Poteca, or one huge one. Step 3: Making the Filling. 4 cup very finely chopped walnuts
1 cup packed brown sugar
8 tablespoons butter or margarine, soft
4 egg
1 teaspoon vanilla
1 teaspoon lemon extract (opt) Step 4: Putting It All Together. Roll dough into rectangle, approx 15 by 10 inches, on lightly floured surface.
Mix the walnuts, brown sugar, butter, the eggs, vanilla and lemon extract (opt). Spread mixture evenly over rectangle to within 1" of edges.
Roll up gently, like a jelly roll, beginning at one of the long sides. Moisten ends with water; pinch dough to roll to seal.
Stretch and shape until even.
(optional) Curl into snail shape, tucking end underneath.
Place Poteca seam side down on parchment paper covered or lightly buttered square baking pan.
Cover; let rise in warm place until double in bulk; about 1 and a half hours. ( Dough is ready when indentation remains when touched.) Step 5: Baking. Heat oven to 375 degrees.
Bake until Poteca is brown, 30 to 35 mins.
While warm, brush outside with butter or margarine.
Introduction: Homemade Ardennes Pate. I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).
This recipe is attributed to the Ardennes region, a region in the south of Belgium most known in the UK and the US for the Battle of the Bulge in 1944-1945. 
I make this recipe only a few times a year. It is rather labour intensive so you should take your time for it.
This pate tastes great with my red onion chutney. Step 1: Ingredients. 
	What do we need:
	 
		equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
		an egg
		100ml of cream
		4 tbsp of brandy
		2 tsp of peppercorns
		2 shallots
		2 cloves of garlic
		2 cloves
		2 tsp of thyme
		pepper and salt
		40grams of butter
		150grams of cooked ham Step 2: Mince and Prepare the Meat. Dice the liver, the fillet and the fat so that it can be minced easy. Mince it  and stir it so that the 3 components are spread evenly.
Take care when you work with raw meat (especially pork). Use a seperate knife and cuttingboard for it. Make sure that everything is cleaned up properly afterwards.
Add the egg and the cream and stir it properly. Store it in the fridge while you prepare the other ingredients. Step 3: Shallots and Garlic and Herbs. Clean the shallots and garlic and chop them as finely as possible. Then glaze them in some of the butter. Set it aside to cool.
While it cools you can crush up the cloves in a pestle and mortar. Step 4: Prepare the Meat. Take the meat from the fridge and add the cloves and shallots. Pour 4tbsp of brandy in the mix together with 2tsp of thyme and the rest of the butter (keep some to butter up the bakingmould).
Give it a quick stir and season with pepper and salt. 
Finally add the ham and 2tsp of peppercorns and give it another quick stir to spread them evenly. Step 5: The Baking. Butter a ceramic bakingmould and spoon in the meat mix. Preheat your oven to 180degr. C. Place the mould onto a baking tray and fill the tray with boiling water. The water will turn into steam in your oven and will prevent your pate from drying out.
Cook the pate for 90mins in the oven and check the waterlevel in the tray regularely. Step 6: Cooling Down.. After 90mins, the pate is coocked. Remove it from the oven and remove the excess juices in the mould. Cover the pate wit aluminium foil or baking paper and put a weight on top while it cools down. In my case, I used a sleightly smaller mould filled with water. Adding the weight will force more of the liquid fat out of the pate and will give it a nice and firm structure.
When it is cooled down, you still can't eat it. I know ... life is unfair.... It should rest for at least 12 hours in the fridge.
This pate tastes great with my red onion chutney.
Bon appetit
Introduction: DROPLETS. Hi everybody. Today I will show you how to make easy, quick and tasty droplets. This is a simple way of making delicious treats for guests out of three ingredients and in under 25 minutes. Read through the instructable before starting so you can understand what is needed. I hope the instructions are simple to understand and that you enjoy making them. Step 1: INGREDIENTS. All you need for the recipe is: - 400g puff pastry - 1 teaspoon cinnamon (or more depending on how strong you want it) - 100g sugar  The tools used are: - knife - baking tray (glass/metal) - baking paper Step 2: STEP 1. Put the baking paper in the baking tray and roll out the pastry. Step 3: STEP 2. Fold the pastry in half  and open it again so it makes a half way mark. Sprinkle the sugar all over the pastry so that it is evenly spread out. Then put the cinnamon on as well. Step 4: STEP 3. Take the one side of the pastry and carefully roll it towards the center. Stop at the half way mark. Repeat this with the other side. Don't roll it too tight but it must also not be loose. It will look like image 5 from the side. Step 5: STEP 4. Once both sides are rolled in, cut the pastry into pieces of around 2 cm. Then place them evenly in the baking tray facing up. You can sprinkle the left over sugar on top of them. Pre-heat the oven to about 200 degrees Celsius. Place them in the oven and leave them for around 20 minutes or until they become golden-brown. Step 6: READY TO EAT. Once they are golden brown it means they are ready to eat. They should be crispy and delicious. I hope you enjoyed making and most of all eating them. I would also like to thank my grandmother as she guided and assisted me with the recipe and the making of the droplets. Thank you very much for checking out my instructable and comment on what you think.  Also check out my pizza instructable: https://www.instructables.com/id/BASKETBALL-PIZZA/
Introduction: BBQ Feta Cheese . This is a recipe for BBQ Feta Cheese. Perfect to prepare in advance and bring it to the next barbecue. Step 1: What You Need. Here is what you need:- one feta cheese- salt- pepper- paprika powder- curry powder- two bay leafs- tin foil- olive oil Step 2: Salt and Pepper. Lay the feta cheese on a piece of tin foil. The foil should be big enough to wrap the feta in it.Sprinkle salt and pepper onto the feta cheese. Step 3: Cut. Cut the cheese into squares. Make sure that you don´t cut the tin foil. If that happens you need a second layer of foil to make sure that your cheese doesn´t leak. Step 4: Spices. Now put some spices onto the feta cheese. I used paprika and curry powder. *If you have other spice mixes that can be used you can write them into the comment section.Now add a drizzle of olive oil and top it with your bay leafs. Step 5: Wrap It!. Now warp your feta cheese into the tin foil. Lay it onto the barbecue for about 10 minutes and the cheese starts to melt. There you go - BBQ Feta Cheese!
Introduction: The Pi of Elvis. Elvis's favorite sandwich was peanut butter, jelly, banana and bacon. Why not in a Pi. Or should I say a pizza Pi.
Start with a pizza dough. The store bought refrigerator type works well and is easy. Spread on peanut butter. Crunchy or creamy. Your choice. Then jelly and lastly bacon crumbles. Bake at 400 degrees until brown. As soon as done top with sliced banana. Many people look at me weird. But after one slice they are hooked. Give it a try. It's great.
Introduction: Chocolate Fudge Oreo Lovers Milkshake. How to make a delicious Chocolate Fudge Oreo Milkshake YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8ML...Twitter:  https://twitter.com/FactoryTreatInstagram:  https://instagram.com/treat.factory/Tumblr:  http://treatfactory.tumblr.com/Facebook:  https://www.facebook.com/pages/Treat-Factory/1594... Step 1: Chocolate Fudge Sauce. 235ml / 1 Cup Double Cream  100g / 1/2 Cup Light Brown Sugar200g / 1 and 1/4 Cup Dark Chocolate  1tbsp ButterPinch of Salt 1tsp Vanilla ExtractHeat up the double cream in a saucepan. Add in the sugar and stir well. Next, pour in the dark chocolate and mix together. Finally add the butter, salt and vanilla.  Step 2: Milkshake. 12 Oreo Cookies 6 Scoops of Vanilla Ice Cream355 / 2  and 1/2 Cups MilkAdd the Oreo cookies, ice cream and milk to a blender and pulse until all the ingredients have combined.  Step 3: . Double cream Whip up some double cream and create your milkshake.  Step 4: Enjoy .
Introduction: Gluten Free Crepes (sugar Free and Dairy Free). Hi everyone! Today I bring you a very versatile recipe! One of my sisters is gluten, lactose, fructose and sorbitol intolerant, so this crepes are a staple in our kitchen! You can make them sweet or savory, and they go well with everything! Also, these are super (like super SUPER) quick to make. I hope you enjoy them! Step 1: The Recipe!. The recipe calls for the following ingredients to make about 8-10 crepes:- 3tbsp white rice flour- 1tbsp glutinous rice flour (sweet rice flour)- 2 eggs- 1c of Gluten free oat drink (or any other vegetable drink)- 3tbsp of dextrose or rice syrup (if you want them sweet; also add 1 vanilla bean scraped)- A pinch of saltYou will also need:- A small frying pan- Vegetable oil- Spatula- A mixing bowlFollow this steps and you will be good to go!- First, in the mixing bowl, whisk together the rice flour, glutinous rice flour and salt  (and dextrose/rice syrup if you make the crepes sweet). Then, add the eggs and mix until combined. Gradually add in the and oat drink, stirring to combine. Make sure there are no lumps of dry ingredients remaining.- Heat the lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Then, cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Every time you make a new crepe, you must add a dot of olive oil onto the frying pan to avoid the crepe from sticking.And that's it! Was it simple, wasn't it? I hope you like this super versatile recipe! And Thank you for reading!
Introduction: Cake Decorating With Fondant: Heart-Shaped Cake. How to make a realistic heart using red velvet cake and fondant Step 1: Gather Your Ingredients and Supplies. Red-Velvet Cake:1/2 cup shortening1 1/2 cups white sugar2 eggs2 tbsp cocoa4 tbsp red food coloring1/2 tsp coarse sea salt1 tsp vanilla extract1 cup buttermilk2 1/2 cups gluten-free all-purpose flour1 1/2 tsp baking soda1 tsp white vinegar*Red velvet cake recipe adapted from allrecipes.comDecorations: White fondantYellow, orange, brown, red, blue, and black icing colors Step 2: Preheat Oven to 350 Degrees F and Spray Two 9-inch Pans With No-stick Spray.  Step 3: Mix Shortening and Sugar .  Step 4: Mix Cocoa and Red Coloring.  Step 5: Add Eggs to Butter and Sugar.  Step 6: Add Cocoa and Red Coloring.  Step 7: Add Salt, Vanilla, and Buttermilk.  Step 8: Mix in Flour.  Step 9: Add Baking Soda and Vinegar.  Step 10: Pour Into Pans and Bake for 30 Min.  Step 11: Knead Orange, Yellow, and Brown Coloring Into Fondant. Keep hands lubricated with no-stick spray or coconut oilStore in container to keep malleable Step 12: Sculpt Fondant to Form Arteries and Veins.  Step 13: Knead in Red, Blue, and Black Coloring Into the Fondant to Make the Smaller Veins.  Step 14: Flatten a Large Piece of Fondant.  Step 15: Cut the Cake Into the Shape of a Heart. I used two layers Step 16: Frost and Cover the Heart With Fondant. Cut off any excess then cover the bottom of the heart as well Step 17: Add the Arteries and Veins.  Step 18: Paint With a Mix of Red, Blue, and Black Icing Color.  Step 19: Et Voilà!.
Introduction: Grilled Peaches. These peaches are a wonderful treat.  They're easy to make and very delicious.Note:  Runner-up in the BBQ PDQ contest.  Thanks for the votes, everyone! Step 1: Another Option. Apparently, it is also good to put some balsamic vinegar on them and grill them.  If you want to do that, skip ahead to the grilling step. Step 2: Ingredients and Tools. 
          This is what you'll need:1/4 cup brown sugar2 tablespoons brandy1 tablespoon lemon juice1 teaspoon ground cinnamon3 ripe medium peaches, washedA grillA large Ziploc bagIce cream (optional)Once you have these, continue. Step 3: Marinading. Cut the peaches in half and remove the pits.  Put everything in the bag.  Let it set for 30 minutes.Mix it up a bunch in the process. Step 4: Grilling. Place the peaches cut-side down on the grill for six minutes.You may want to pour the rest of the marinade on them.Then flip them for another six minutes.  You are done!I eat them with ice cream.  They go well together.