MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Raw Chocolate Goji Berry Banana Smoothy. These Raw, Vegan & Gluten-Free Raw chocolate covered goji berries are out of this world! When I first tasted dried goji berries, I didn’t like them much. They are very sour. They are an acquired taste, I believe! Then, gradually I added them to my smoothies & sometimes to my oat porridges. Now, I love them. :) There is 100 gr in this smaller package but it costs a lot of money. It is 6.95€. I buy mine in a local organic shop. It is made by Choco Delic. This is a Dutch firm located in Amsterdam, The Netherlands. Here is their website:  http://www.chocodelic.nl The ingredients in this raw chocolate covered dried goji berries are all natural & organic: contain: 65% raw chocolate, ( cacao content 60%, cacao butter, coconut blossom sugar ) & goji berries! That is all! Yum yum,…What is not to love here, right?  Step 1: Gather Your Ingredients!. Recipe: for about 650-700 ml/ this is 1 large breakfast smoothy! Ingredients: 1 cup + 1/2 cup unsweetened almond milk ( 625 ml) 1 large ripe banana, peeled & broken into 3 pieces 1/4 cup raw chocolate covered goji berries ( 45 gr )  Step 2: Blend Away With Your Vitamix!. Method:1. Take your beloved Vitamix & place your ingredients in this order in it. Place fitted tamper in your lid. Blend on full-speed & on high for about 15 to 30 seconds, by using your tamper to push ingredients into the running blades. Your smoothy will look like a carrot smoothy but the flavor is way better, I promise you that! Pour into a larger smoothy glass & enjoy instantly with a big smile on your face! :)You taste the raw chocolate first, then the banana & hint of almond. Enjoy!You can find it also on my blog here: http://sophiesfoodiefiles.wordpress.com/2015/02/11/raw-chocolate-goji-berry-banana-smoothy-raw-vegan-gluten-free/
Introduction: Dutch Holiday Gingerbread Butter. We dutchies love our holiday breads. They are called 'stollen', which I can't properly translate. It's bread filled with raisins, almondpaste and different kinds of nuts. We put whole-cream butter on it and voila, there's a tasty holiday breakfast. Yum! But, it gets kind of boring. I wanted to spice up the holiday breakfast. We dutchies also love our 'speculaas', or gingerbread, so why not make butter out of it? Here's my recipe for delicious gingerbread butter. Made from scratch! Step 1: What You Need. Gingerbread spices30 grams/1.05 oz Cinnamon5 grams/0.18 oz Ginger (dried, powder)5 grams/0,18 oz Cardamom10 grams/0,35 oz Clove5 grams/0,18 oz Cilantro (dried)5 grams/0,18 oz White pepper10 grams/0,35 oz NutmegButter250 grams/8,81 oz whole-cream butter1 table spoon SugarToolsIf you don't use ground spices you'll need a mortar and pestle. You also need a jar big enough to fit the spices and butter. A spoon to scoop it in is also handy!  Step 2: Spice It Up!. Ground all the spices in a mortar and pestle. If you don't have patience, just use ground spices and mix those up. Put it in one of the jars, because you'll have slightly more spices than you need for the butter. You could make gingerbread later on! Step 3: Butter Up!. Make sure the butter is about 10 minutes out of the fridge, so it's softened nicely. Now mix the spices in there. I used a fork and a little patience, but I guess you could use a hand mixer. Stir a table spoon of sugar in there and put the mixture in a jar. Put it in the fridge and let it rest for at least a day, so the flavours can settle in the butter. The longer it sits, the better is gets! Now slice up some bread and enjoy your gingerbread butter. I know I do! :)
Introduction: Grilling Area Project. This is my recent project in our backyard. We have extended our patio and added an area for cooking, grilling and smoking - now we have an outdoor kitchen. I always wanted an outdoor cooking area because I love the idea of cooking in out in the open air. Most of the plans for an outdoor kitchen area I was able to find online were made up of wood and steel, and I wanted to try something new. First we drew the plan (as seen in the pictures). We then started with digging the marked area and then poured concrete in there. We then used concrete cinder blocks to build the walls. This was ultimately followed by tiling and grouting. All in all, it took about 3 weeks to finish, considering that we were only able to give this a few hours every day. Items needed: Sand Cement blocks (total number depends on how many and how high do you want the walls) Cement/concrete mix Tiles Mortar Grout A small counter grill, a large gas grill and a smoker Specifics: The digging was followed by mixing the concrete bags - we had to use about 35 of the 80lb bags. We waited for a few days to let the area completely dry. We then put concrete blocks according to the counter space we needed, and to make sure that the smoker and the gas grill fit as well. We also left some space between our back wall and the grill for safety reasons. We then filled up most of the blocks and spaces with cement. After it had dried well, we mixed up the mortar followed by tiling. Finally, we grouted the tiles, and left it for two days. Last thing was to add some style - we added some pebbles and gravel, and some decorations on top.
Introduction: Homemade Apple Hand Pies. Here is a fun enjoyable dessert that the whole family canpitch in and enjoy. Please follow the instructions step by step to enjoy this tasteful dessert. Enjoy!         Ingredients:1.  2 green apples (Granny Smith)2. 1 egg3. 4 tablespoons of butter 4. ¼ cup of light brown5. 1 teaspoon of cinnamon6. 1 piecrust (sit out until room temperature)7.  1 ¼ cup of powdered sugar8. 2 tablespoons of milk Step 1: . Pre heat oven to 425 degrees Fahrenheit Step 2: . Wash, peel and dice Granny Smith apples Step 3: . Melt butter in a pot on medium heat Step 4: . Add Granny Smith Apples to pot with butter and cook for 10 minutes Step 5: .  Reduce heat of pot to low, add cinnamon and brown sugar Step 6: . Cook apples for 7 more minutes Step 7: . Flatten pie crust Step 8: . Cut round circles from pie crust Step 9: . Add tablespoon of apples to pie circles Step 10: . Fold over and pinch ends to seal with a fork Step 11: . Beat egg yolk and brush pie’s Step 12: . Bake Pies for 15 minutes (golden brown) Step 13: . Combine powdered sugar and milk in a separate bowl for glaze Step 14: . Let pies cool Between 5-10 minutes Step 15: . Finally glaze pies with the powdered sugar/milk glaze
Introduction: Pumpkin Spice Ice Cream. I was looking for a dessert that was the basic,cake, pie or anything like that. I went to my grandma and she has spoken. She gave me this recipe for chocolate ice cream and I switched out a couple of ingredients to make the pumpkin spice ice cream. It was easy to make and the ingredients are non expensive.  It tasted really good and I hope you can enjoy it too. Step 1: Materials and Ingredients. Ingredients:4 cups half and half 2 cups heavy whipping cream 4 tsp vanilla extract 1 cup white sugar 1/4 cup light brown sugar7 .5 oz canned pumpkin1/2 tsp. nutmeg1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 tsp pumpkin spiceMaterials:Saucepan Large bowlMeasuring cups and spoons2 mixing spoonsPlastic wrapFreezer and a stove Step 2: In the Making. DirectionsMix together half and half, heavy cream, white and brown sugar in a saucepan over medium heat.Make sure all sugar is dissolved before removing heat.In a bowl mix together the pumpkin, nutmeg, cinnamon, ginger and pumpkin spice. Make sure to mix so all the ingredients are well combined. After the sugar melted in the sauce pan, combine the pumpkin mix with the sugar mix. Make sure everything is well mixed together and smooth.When everything is smooth and with little to no lumps, cover the cream with plastic wrap and put it in the freezer over night. Step 3: Vuala!. The sun has risen and the has night fallen, you now may serve your ice cream. Enjoy it while it lasts and I hope you enjoyed it ;)
Introduction: How to Make Mall Pretzels. Have you ever tasted a mall pretzel? If not, you're definitely missing out. If you have, you know how delicious, yet expensive, they can be. Did you know that you probably have all of the ingredients in your kitchen it takes to make these bad boys? Well, I decided to take a wham at it, and here's how you can do it too. Step 1: Preparing Yeast. Ingredients:
Active Dry Yeast - 4 tsp
White Sugar - 1 tsp & 1/2 cup divided
Flour - 4 cups (the original recipe calls for more, but this worked for me)
Warm Water - 1 1/4 cups
Salt - 1 1/2 tsp
Vegetable Oil - 1 Tablespoon, plus more for oiling the bowl
Baking Soda - 1/2 cup
Hot Water - 4 cups
Topping of choice (here I used butter and salt, but you can use cinnamon and sugar as well.)
First, you're going to dissolve your yeast and 1 tsp of sugar into a small bowl with the warm water. Let sit for about ten or so minutes, until it's frothy like the picture. While you're waiting for that mixture to froth up, you can mix together half of the flour, the rest of the sugar and the salt. Step 2: Making the Dough. Make a well in the center, and place 1 tablespoon of your vegetable oil and your frothy yeast mixture in the center and mix it all up. Add a little more flour until it looks like this. You'll probably end up using four cups.
If you add too much flour, you can always add a little water to make it doughy. Step 3: Kneading the Dough. That's some good lookin' dough! Now take it out of the bowl and knead it until it's smooth, which will probably take eight or so minutes. Feel free to add some flour while you're kneading if the dough feels too sticky. Step 4: Let It Double in Size. When you're done kneading, lightly oil the bowl and place your dough in it. Make sure oil gets all over the dough. Place some plastic wrap over the bowl and set in a warm place (like in front of a window) for an hour at least. The dough needs to double in size. Step 5: Preheat Oven. After your dough has doubled, preheat your oven to 425 degrees. Step 6: Prepare Baking Soda Solution. In a large bowl, dissolve the baking soda in the hot water. Set aside. Step 7: Shaping the Pretzels. Place your risen dough on a lightly floured surface and divide into 12 equal pieces (I did six at a time). Roll each piece into a rope. Roll it on the counter or roll it between your palms. Now make your rolled dough into that classic pretzel shape! Step 8: Dipping in Baking Soda Solution. Once all the dough is shaped and pretty, dip them into the baking soda solution and place on a greased baking sheet. If you would like, you can baste the pretzels in butter before baking. The baking soda solution is needed to make the pretzel crust. Skipping this step is not advised.
Bake the pretzels for 8-10 minutes, or until browned. Step 9: Final Touches. As soon as they come out of the oven, put more butter and sprinkle some salt on them. Enjoy!
Introduction: How to Put Your Kids' Names in Their Pancakes. I was cooking pancakes one morning and was struck with the idea to put their names in them.  I decided to try it and it was a bit easier than I thought, and the kids loved them.  Ok, well, they liked them (I probably thought they were cooler than they did : P ) but I thought it was a cool way to just put in that extra bit of effort to do something unique for them.  Anyway, here is how to do it. Step 1: Write the Letters. I used regular pancake batter, but thickening it up a tiny bit would probably be helpful- not too much because you won't be able to get good detail if it is too thick, but if it is particularly thin you won't be able to get finer lines- they will just run everywhere.  The first thing that I did wrong was to make the lettering face right side up, when in fact it needs to be mirrored so that when you flip the pancakes over and it gets reversed the names or initial or whatever you do with them are readable to the eater.  So, pour the name onto your heated griddle mirrored.  Another thing that I did slightly differently as I went on was to let the letters cook a little bit first, a good 30 seconds or a minute before going to the next step.  Step 2: Finishing Up.  After the letters have cooked a minute, go ahead and pour batter over and around them so that all the letters of the name are encased.  You could, of course, just cook the letters by themselves, but I figured the name in a pancake was kind of cool.  Then you flip the pancake as normal, but because you will probably end up with an awkward size or shape, it will be more difficult than a regular round pancake.  One I ended up using two spatulas simultaneously to flip, which was a challenge but (to me) was well worth it for the coolness factor. These were made for Caleb, AJ, Alex and Ben.
Have fun and make your kids feel loved in a yummy way to start the day!
Introduction: Spooky Creepy Finger Cookies. What a creepy creation perfect for Halloween. Step 1: INGREDIENTS .   1 cup butter softened  1 cup confectioner’s sugar  1 teaspoon vanilla extract  2 cups all-purpose flour  1 teaspoon baking powder  1/2 teaspoon salt  1/2 cup pecan   Sprinkle of cinnamon  1 (.75 ounce) tube red decorating gel  1 (.75 ounce) tube black icing  green coloring  toothpick Step 2: DIRECTIONS:. Combine the butter, sugar, egg and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator. Scoop 1 heaped of teaspoon into a piece of waxed paper and using the wax paper to roll the dough into a thin finger-shaped cookie. Press one pecan on one end of each cookie that will serve as a long dirty fingernail. Squeeze cookie near the tip and again near the center of each that will serve as knuckles, then using a toothpick make lines at the same points to help give a more finger-like appearance. Sprinkle a bit of cinnamon on the knuckles.  On the other variety of finger with blackened nail, replace pecan by squeezing black decorating gel direct on the cookie.For green colored finger, in a small bowl squeeze some green coloring drops and roll the finger shape dough to it. Step 3: . Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.Remove the pecan from the end of each cookie, squeeze a small amount of red decorating gel into the cavity; replace the pecan so this will make the gel to ooze out around the tip of the cookie like a blood. Step 4: . So easy but creepy!
Introduction: S'more Brownie Cupcakes. I absolutely love brownies and s'mores, so I thought why not combine the two? And I did!  Step 1: Ingredients. What you need:For the brownies-
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Graham cracker crumbs
    -or-
Brownie mixToppings:
Graham cracker crumbs
Large marshmellows
Chocolate chips Step 2: Making the Brownies. Directions:
-Preheat oven to 350 degrees F (175 degrees C).
-In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Now add the graham cracker crumbs, stir until blended.
-Spread the batter evenly into cupcake pan.
-Bake for about 20 minutes
-Remove from oven  Step 3: Adding the S'mores. IMMEDIATELY AFTER REMOVING FROM OVEN
-Place one large marshmallow on each brownie cupcake
-Place back in oven for 3 minutes
-Remove from oven
-Poke hole (with a fork) in each marshmallow (allowing it to become sticky)
-Sprinkle graham cracker crumbs on each cupcake
-Add a few chocolate chips to each Step 4: The Finale!. Allow time to cool, about 5 minutes
Then take a fork and gently the cupcake will come out
Voilà! Mangez!
EAT!
Introduction: Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. . Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. And boy are you all missing out!Lilikoi is more commonly known as passion fruit. This is however nothing like a fruit butter which does not contain any butter at all. Although called Lilikoi butter it is actually a curd made with Passion fruit juice, butter, sugar, and eggs.  Very simple to make and it keeps well in the refrigerator for a couple of weeks.Once you try it on toast, pancakes, or crepes you will wonder why you never heard of it before! Step 1: Gather You Ingredients. 1/2 Cup passion fruit juice2/3 Cup sugar (Add more to taste)3 Eggs6 Tablespoons Butter You will need a sauce pan and glass bowl for a double boiler. A whisk and a strainer.Here is a great video on how to juice lilikoi.Finding fresh passion fruit isn't very easy to do so frozen pulp or puree is your next best bet. Juice concentrate will also work. This Goya brand can be found in Hispanic markets which is what I used. You might also find different brands that will say Parcha or Maracuja which means passion fruit. I found this on amazon but it is spendy. If you do get your hands on fresh lilikoi, cut them in half and scoop everything into a food processor and pulse for a couple seconds. Pour over a sieve and press down on the seeds the extract as much of the juice as possible. It will take about 5-8 lilikoi for 1/2 cup of juice. Discard the seeds. Step 2: Cooking Directions. Fill your pot with an inch of water, bring to a simmer.First you will pour the eggs, sugar and juice in a glass bowl and whisk until combined. Then cut the butter into cubes and add to the other ingredientsPlace the bowl onto the pot with the simmering water. Stir consistently until the liquid thickens. You will know it's done when the butter coats the back of a spoon. Strain the butter to make sure you get a smooth creamy consistency. Place plastic wrap directly on top of the butter to prevent a skin from forming.Let cool, then refrigerate.*There are other ways to make curds but the double boiler helps prevent the eggs from scrambling. Another option is to place all the ingredients except for the eggs into a sauce pan and heat, then add some of the heated liquid to the eggs to temper them, then pour it all back into the sauce pan and stir until thickened.  Step 3: Lilikoi Butter Uses. Here are some of the amazing ways to use Lilikoi Butter:Spread on toast'Syrup' for pancakes or crepesFrosting on cake top Filling for donutsTartsParfaitsThe options are endless. Lilikoi is a great substitute for lemon recipes. Lilikoi lemon bars, Lilikoi meringue pie, etc. It is such a fun and delicious way to switch things up. Not to mention it also makes the perfect homemade holiday present. Pour in a sanitized mason jar and decorate to your liking. :)
Introduction: Football Bento. To celebrate FIFA WORLD CUP 2014 in Brazil, I made this bento for my 14months old daughter. Step 1: Football Shirts Nugget. For the nugget, please refer my previous post "Chick Nugget".https://www.instructables.com/id/Chick-nugget/For the yellow shirt, I combined mayonnaise, curry powder and a hint of ketchup. The green details were made of cucumber skin. If not for kids, mustard and mayonnaise may work. For the red shirt, just applied ketchup and made "10" number with thinly cut seaweed paper.The green one was made of mayonnaise and seaweed powder.  Step 2: Football Rice Balls. IngredientsCooked Japanese Rice (Sushi Rice)  Black Paper (seaweed paper)  Sour Plum if available Directions1. Put a sheet of cling film on your palm and put some amount of rice. As I made them for a toddler this time, the portion is very small. 2. Put a tiny portion of sour plum and cover it with some rice.3. Close the cling film and make a flat round shape.4. Cut black paper into pieces of pentagon.5. Apply the blackpaper pieces on the surface of a rice ball like football patches.
Introduction: Bartending for Beginners: Lemon Drop. The Lemon Drop cocktail is considered by many to be the equivalent of hard lemon candy and alcohol form. It has become a base for several other different drinks including jello shots and moonshine. Today I'm going to be showing you how to make the drink that started all these. The lemon drop is a tart drink that is sure to please all the lemon lovers out there Step 1: Supplies. To make a lemon drop, you'll need the following supplies.Vodka Lemon juiceTriple secSimple Syrup Drink shakerLemonIce Step 2: Add Ingredients. Begin by filling the shaker half full with ice. you then pour one ounce of vodka one ounce of lemon juice and one ounce of triple sec into your shaker. Shake thoroughly until mixed. Step 3: Pour and Add Garnish . Because of the small size of this drink some shoes to take it in a chilled shot glass. I however, prefer to make it and serve it in a shooter glass along with a slice of lemon in the drink as a garnish. The lemon gives a little extra color and adds just an extra bit of tart flavor. Use a sharp knife to slice off some lemon peel (with a bit of lemon) and drop it into your drink. Step 4: Enjoy!. There you have it this simple drink is quick to make and doesn't require a lot of ingredients. Despite its simplicity is sure to pucker a few faces and get lots of positive feedback. Thanks for reading!
Introduction: Mini Maypole Cakes. I created these cakes for May Day, a holiday sandwiched between Easter and Mother's Day and so often overlooked! There's something so nostalgic and whimsical about maypoles and the traditions that surround them and I knew I wanted to make a Maypole cake topper that celebrated them. Mini bundt cakes were the perfect pair for these Maypole toppers, made with striped paper straws and pastel ribbon.  Step 1: Supply List. Paper Straw
Ribbon
Scissors
Round candy or jelly bean, glue and a toothpick (Optional, for pole topper)
Mini Bundt Cakes Step 2: Cut Your Ribbons + Straw to Size. Using the size of your mini bundt cakes as a guide, cut your straw to the desired height. Then, cut three lengths of ribbon to the desired length. I wanted each finished strand to hang 10" long so I cut three lengths at 20" each. Step 3: Fold and Twist Ribbons. Layer your ribbons on top of each other, fold in half and twist slightly. Step 4: Insert Ribbon Into Straw. Insert your twisted strands of ribbon into the top of your straw. You may want to add a touch of glue to the inside of the straw to hold them in place if you are not adding a topper. Step 5: Add Topper. If you're adding a candy topper, cut a toothpick in half and insert it carefully into the candy. Step 6: Insert Topper Into Straw. Insert the toothpick topper into your straw on top of the ribbons and spread the ribbons out evenly. Step 7: Add Maypole to Cake. Place your maypole into the center of your bundt cake. If it does not stay steady on its own, use an extra bit of glaze or a marshmallow to hold it in place. Spread out the ribbons and you're finished!
Introduction: Croquembouche Cupcake. 
          This adorable cupcake is decorated to look like a miniature Croquembouche, the traditional French wedding cake consisting of cream puffs held together with a delicious web of caramel.
To make this cupcake, you'll need:
		1 Standard Size Cupcake
		1 Sugar Cone
		Vanilla Frosting
		Caramel Frosting
		Small round candies or halved jelly beans
		Caramel Squares
Begin by frosting the cupcake with vanilla frosting. Then frost the sugar cone with caramel frosting. Place the sugar cone on top of the cupcake and cover it with the round candies. I used halved jelly beans. Melt the caramel squares in the microwave. Using the tines of a fork, drizzle the caramel around the candy-covered cone. These make great wedding favors.
Introduction: Spicy Gobi Dry. Gobi Manchurian is a starter or  side dish from Cauliflower in the Indo Chinese Kitchen.This version of the Gobi Manchurian is a dry a one and serves best as a starter or main course of side dish.This is much likely to be spicy and it is a street version of Gobi Manchurian.you can also serve this Gobi Dry as a snack or you can add it to your rice bowl, it serves best with the fried rice.So let's get the street food started. Step 1: Ingredients. CauliflowerChilli powderCorn StarchSaltTurmericGinger Garlic PasteOnionsTomatoesCapsicumSousesVinegarLemon Step 2: Chop the Cauliflower and Clean. Chop the Cauliflower and put them in a bowl containing water to wash, chop this Cauliflower into small small pieces and put them in the water bowl and stir in order to get rid of all the dirt in between.Put a spoon of turmeric into the bowl so that it will kill all the bacteria and clean these cauliflower pieces.Now stir it well so that the turmeric gets spread all over and evenly mixes with the water.Now keep the bowl on the stove and heat it so that this will kill any fungi left in the Cauliflower.after this you are ready to get started with the recipe. Step 3: Prepare the Masala. To the boiled Cauliflower pieces after taking them out of the water bowl add cornstarch and gram flour.Mix it thoroughly , now add salt,chilli powder and chicken masala and mix it well.The proportions depends upon the amount of Cauliflower.Even if the Cornstarch or gram flour becomes more also it is okay but make sure u add a little amount of salt and 2 to 3 tables spoons of Chicken Masala and stir the mixture well. Step 4: Dip and Deep Fry. Add a little amount of water to the mixture so that it becomes a batter.Now keep a bowl on the stove and turn on the flame, add oil to the bowl and wait till the oil gets heated up.test it by sprinkling a little amount of water into the bowl.Add the batter coated cauliflower to the oil after it gets heated.Now deep fry the cauliflowers and keep them aside. Step 5: Pan Work. Keep a pan on the stove and add a little amount of oil .Then add Ginger Garlic paste to the pan and roast it.Now add chopped onions , capsicum to this and fry it well.After a minute or two ad vinegar and souses you would like to add to the Gobi and keep stirring. Step 6: Add Deep Fried Gobi and Serve. To the veggies that are being fried on the pan add the deep fried Cauliflower.Stir is continuously till everything gets evenly spread.You can add more amount of Tomato Souse if you want it to be a little more tasty. Add few drops of lemon also if you want to bare the spiciness.Serve it into a bowl and enjoy as a side dish or a Snack or Main course to your rice bowl.Thank you:)
Introduction: Hot & Spicy Fish Curry. Fish curry is a famous South Indian recipe.It is very spicy and it has rich flavor. The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.It goes extremely good with rice, dosa and rotis.On healthy side, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet. Traditionally it's cooked in clay or earthen pot which enhances the taste. So if you have earthen pot,please use it. Step 1: Shopping List. Fish - 1/2 kg (1 lbs)  * I used Salmon fishTo grind:Coconut  - 1 cup (grated) Onion      - 1 (chopped roughly) Garlic      - 2 pods Red chilli Powder - 2 Tbsp Coriander Powder - 1 TbspTo temperOil   - 1 1/2  Fenugreek - 1 tsp Garlic  - 4 pods (chopped) Ginger  - 1 inch (chopped) Turmeric Powder - 1 tsp Tamarind - Lemon sized Tomato  - 1 (chopped roughly) Green Chilli -  5  Curry Leaves - a sprig Coriander Leaves - 2 Tbsp (chopped roughly) Salt -as requiredPrepare the Ingredients. I always clean fish and rinse it with turmeric and salt which helps to remove microbes and impurities. Step 2: Grinding Paste. Heat the Pan and add 1 cup of grated coconut in the pan and fry it.  Add the Onion and Garlic pods, saute untill onion turns transparent and light golden colour.  Switch off the stove Add the Red chilli powder and Coriander powder in it, mix well and let it cools Grind it smoothly using blender/mixture and keep the paste aside. Step 3: Making Gravy . Heat oil in pan and add fenugreek.Then add chopped garlic and ginger. Saute for 1 minute. Add turmeric powder and mix well Then add the grinded paste and saute it for 10 minutes Add enough water, salt and add the tamarind and let it boil for 15 - 25 minutes. Step 4: Add Fish and Finish Curry. When oil gets separated, add fish pieces into the boiling gravyand let it boil for 5 - 8 minutes. Switch off the flame. Now add the tomato, green chilli, curry leaves and oil. Cover it with lid and let it cool down. Serve after an hour at least. That will help the fish and tomato to cook well. Garnish them with Coriander leaves.Serve with rice.NotesThe fish usually will cook faster so be careful not to break or dissolve them. So after adding fish don't boil them longer.Try to use Sesame oil as it gives great flavors to the fish curry. This curry even tastes better the next day.
Introduction: Onion Cream Sauce Chicken Recipe. Ingredients:500g chicken breast350ml cream5 onions1 bunch spring onionscurry, salt, pepper Step 1: Preparation. Cut the onions & sprin onions in small rings and half moons. Cut the chicken in flat pieces and lay them on a oven plate. Add salt, pepper, curry & oil to the onions and mix it. Pour the onions over the chicken and put it in the oven at 180 degrees celsius circulating air for about 20 minutes. Add the spring onions to the cream and sprinkle salt, pepper & curry to it. Step 2: Finish. Give the spring onion curry cream mix on the plate and put it back in the oven for another 20 minutes to finish it. Enjoy it with rice, noodle, potatoes or? Look at my other work. https://www.youtube.com/channel/UClE2pnTDfDwsbUnawJ7tl6Q
Introduction: Chinese Fried Rice. Food craving at 1am of night? Want a quick fix? Try this recipe but make sure you stock up your things before hand.This is a recipe which my Chinese aunt gave to me. This dish is popular in her family. It's full of proteins , carbs and fibre. I hope you like it. Step 1: Ingredients. Green onions ( 6 tablespoons, I froze mine)Boiled rice (1cup) ( make sure you boiled them ahead of time e.g a day ago)Cabbage (hand full)One eggCapsicum ( yellow and red I used) 2 tablespoons Chilli flakesSaltBlack pepper Oregano seasoning I used sachets of dominos for chilli flakes and oregano seasoning ( feel free to omit it)  Step 2: Cooking . Add the raw egg in the rice and coat them well. Keep your vegetables ready if they are fresh. Now add oil in your vok and make it hot. Add your rice egg mixture and keep tossing. Making sure the rice don't stick together with each other as well as they don't break. It's best to avoid the spatula or any other kitchen utensil in the beginning. Toss the rice in the air above the pan. Use spatula if there are some stubborn lumps. Now once the rice begun to separate, add your salt, chilli flakes, oregano seasoning and toss well. Once each grain of  rice is separate from another and it's no more sticky ( make sure your rice are not mushy or too hard due to over cooking. ) add in your vegetables. Toss and cook but make sure there crispness retained. During this whole cooking,my flame was on high and I manually changed it when it was needed. Plate your rice out in a bowl. Your food for one is ready :D Step 3: Final Thoughts. This makes your tummy full and it's pretty quick meal. You can use almost any vegetable you have at home. Or simply use egg rice and spices to make easy fried rice. I hope you enjoyed it.
Introduction: Cheap and Lazy Nute Soup 15 Mins Done. hi all, so one pot cooking at its totally basics. one chop with a knife, no fiddly temperatures. all the nutrition of meat and veg and versatile enough to accommodate everyone's tastes.really cheap, extremely difficult to burn and 15 mins from pan to man ( or woman )to make this as i have you will need  approx amounts as i do not measure exactly:one small onion, halfed and peeled4 mushrooms3 cloves of garlic.1ts pepper corns 1/4 ghost chilli ( for that warming feeling.)1 ts of season all300g  cheap frozen veg ( the small little bits )water to cover your given amount  1 packet of soya mince, aprox 25g dried250 ml milk bacon oil in the bottom of the pan is optional or a pinch of real salt as a substituteso the method : throw onion in the pan with the mushrooms, cheap frozen veg and garlic add boiling water to just cover the veg. add season all, pepper and chilli once near the boil or at the boil add the soya mince,leave at the boil ( as long as it doesn't try to escape the pan all is good)cook/ torture  for 10 mins, occasional stir doesn't harmget out the stick blender and attack the big lumps.add milk and blend to hide your laziness and infuse all those healthy flavors.and pour/ ladle into a eating vessel of choice.pre pair to be amazed!so in my vid i decided originally to add chicken gravy so it would have been a so lazy chicken and vegbut season all did the job lovely.  you can add marmite for a beefy veg soup.cream for cream of veg.jerk seasoning for jerk veg soup.curry powder for you guessed it curry soupbasically any flavor you like.This is very good to make when you have unexpected guests for dinner and need a bulker to a meal or just too lazy / hungry to wait.i hoped you found this slightly amusing and it goes to show that breaking pretty much every rule for cooking can create something not half bad and filling and healthy.thanks                Step 1: .
Introduction: Buttermilk Biscuits. This is a recipe is for the classic Biscuit that I made by actually adapting my Raspberry Scones recipe to transform it into a biscuit. You can top these biscuits simply in butter, or also in any fruit jam. One difference you may notice with this recipe and others in general, is that this recipe uses a 2:1 ratio of cream of tartar to baking soda (the two ingredients of baking powder) to achieve the rise in the oven.Enjoy, and be sure to check out my food blog: Michael's Test Kitchen Step 1: Ingredients:. 2 1/2 cups flour1 teaspoon baking soda2 teaspoons cream of tartar1/2 teaspoon salt1 cup buttermilk8 Tablespoons unsalted butter, frozen Step 2: Dry Ingredients. Preheat oven to 375 (if you want to use convection, preheat to 350). Mix the flour, baking soda, cream of tartar, and salt in a large bowl. Step 3: Frozen Butter. Shred the frozen butter in a food processor with the shred attachment. Put shredded butter into the dry ingredients bowl, and cut the butter into the flour until it resembles coarse crumbles. Step 4: Wet Ingredients. Pour in the buttermilk and fold it in until thoroughly combined, being careful not to over-mix dough. Step 5: Shape and Bake. Place dough onto a floured surface, and roll out the dough to 1/2 inch thick. Cut out biscuits with any round device like a cup, and place the circles of dough on a baking sheet and place in the preheated oven (375 degrees) for 15 minutes or more, until biscuits are golden brown. Step 6: Done!.
Introduction: Better Ramen Noodles. if you follow the instructions on the package, it tastes too salty, leaving you thirsty, just noddles. but with a little tweaking you can create an amazing meal. Step 1: Out With the Old in the New. those little "flavor" packets that look like condoms, throw them out, don't even open them. mom's thanks giving left overs have more flavor. Step 2: Start Boiling Water. boil some water. i used a larger pot because im planing on adding more meat, leftovers. Step 3: Add Meat. add some ramen, once the ramen is done, add your leftovers, and let them boil( this cooks them) Step 4: Strain and Eat. strain your ramen, put the ramen and meat in a dish and enjoy
Introduction: Grilled Rainbow Vegetables. After seeing some yummy looking veggie skewers on pinterest, my partner and I knew we needed to make a version of our own.This easy recipe is sure to be a crowd-pleaser at your next barbecue. Step 1: Ingredients. For the veggie skewers, you will need:Bell peppers (red, orange and yellow)ZucchiniRed onionCherry tomatoesBeetsYou can substitute in any of your favourite vegetables or whatever you have on hand.For the marinade, you'll need:1 cup oil (we used canola oil)2 cups white vinegar½ cup balsamic vinegar1 ½ tsp cayenne pepper (you can use less if you don't want spicy skewers)3 cloves of garlic2 tbsp paprika1 tbsp basil Step 2: Make the Skewers. Wash the vegetables and chop them into nice big chunks. (Peel the beets before cutting them)If you are using wooden skewers, be sure to soak the skewers in water so they won't burn on the grill.Skewer the vegetable pieces following ROY G. BIV (red, orange, yellow, green, blue, indigo, violet), or as close to it as you can, for a rainbow effect. Step 3: Marinade. Mince the garlic and mix it with all the marinade ingredients in a dish that will fit your skewers.Leave the vegetable skewers in the marinade for at least 30 minutes. Step 4: Grill and Enjoy!. Heat up your barbecue.Grill the skewers, rotating them occasionally.It is tempting to grill the vegetables on high heat, but if you have included beets on your skewers you will want to keep the temperature lower so they will have time to cook properly. (If you don't like crunchy beets, you could precook them)
Introduction: Icecold Bottles!. This is not a build, it hardly even qualifies as a recipe, but it's a great tip I use intensevily during the summer. Actually my father in law just mentioned it one day, so it might not be a revolutionary new idea, but a great idea none the less.Note: In the summer heat, they do get quite wet on the outside, so please consider using a coaster if put on furniture.ATTENTION!Some claim that freezing water in plasticbottles, releases dioxin, and is therefore toxic.Just as many claim it to be a hoax, or an urban myth.Including this guy, witch to me looks pretty credible.http://www.jhsph.edu/publichealthnews/articles/halden_dioxins.htmlPlease search the internet for info, and make up your own mind about this matter. Step 1: Recycle.. Recycle your singleuse waterbottles, they're perfect for this. The more bottles you have, the longer it will be, before you have to 'reload' them.
Clean and rinse, proceed to Step 2. Step 2: Just Add Water.... Now fill each one 1/3 - 1/2 with tap water.
The more water you add, the longer the cooling obviously will last.
Of course you will have less room for liquid water, but if you're near a tap, you just refill when empty, and wait a moment for it to cool. Step 3: Freeze.... Put the bottles in your freezer, lieing down. This will get you the fastest cooling.
I guess if you freeze them standing, you will get slower cooling, but maybe over a longer period of time. I didn't test it. Step 4: When Cooling's Needed.. Grab a frozen bottle from the freezer, maybe add a little flavor, and then fill up with tab water.
Wait a few minutes.....cold drink ready. Step 5: Get Some Work Done.. Chopping through one foot of recycled concrete gravel, compressed by a 500 kg vibrator, does make one need a cool drink on a hot sunny day. (making flowerbeds, btw)
icecold-bottles!_0
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icecold-bottles!_5
Introduction: Cheese Curds. Gotta have fried cheese curds when the Packers are in the Super Bowl. Fresh cheese curds can not be found in Denver. We decided to make our own!
Steelers fans, here's one for you: Devonshire Sammies.Ingredients
1 Pint Skim Milk
1/2 Cup Heavy Cream
1/8 Cup Lemon Juice
salt Step 1: Heat. 
		Combine the milk and cream,
		Heat in a saucepan over medium heat until it is about to boil, around 190 F. Step 2: Curdle. 
		Remove the saucepan from heat.
		Allow milk to cool slightly, about two minutes.
		Add the lemon juice to the milk, gently stir to mix. Step 3: Separate. 
		Allow the milk mixture to cool to room temperature, this will take an hour or two.
		Line a fine mesh sieve with cheese cloth.
		Pour the milk through the cheese cloth catching the cheese curds.
		Allow liquid to drain.
		Salt to taste
		Form a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid. Step 4: Press and Firm. 
		Place the cheese cloth wrapped curd in between two plates.
		Set a heavy can on top of the upper place.
		Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours. Step 5: Cut and Prepare. 
		Remove the curd from the cheese cloth.
		Cut your fresh cheese curds into the desired sizes.
		Prepare. Cheese curds are used in different ways:
		
				Battered and Fried
				Poutine
				Crumbed on Salads
				Enjoyed plain
				etc...
		To batter and fry as pictured on the first page:
		
				Mix equal parts chicken broth (or beer) and flour.
				Dip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.
				When curds float, remove and cool on a paper towel lined plate.
Introduction: Cheddar Beer Soup. Super yummy beer and cheese soup that won't win any health awards, but it is perfect for game night. Step 1: Sauteing the Veggies. 1/2 cup butter
3 celery ribs
1 medium onion
1/4 cup plus 3 TB flour
8 ounces extra sharp cheddar
4 ounces monterey jack cheese
3/4 cup heavy cream 
5 cups stock (chicken or veggie)
12 oz beer (hefeweizen or blonde style)
salt and pepper to taste
green onion (optional for garnish)
large soup pot
immersion blender (if you prefer smooth soup)
1. Melt the butter in a large soup pot over medium low heat.2. Chop up the celery and onion and add to the butter. If you aren't blending your soup, you will probably want to chop the veggies finer than I did in the photo.3. Cook the mixture over medium heat until the onions are translucent. Step 2: To Blend or Not to Blend?. 1. I prefer most of my soups to be smooth, so I used an immersion blender to puree my veggies. This is of course optional.2. Slowly add the flour to the veggie mixture and stir until there are no lumps. Cook for at least 5 minutes.3. While the flour/veggie base is cooking, heat up your stock and beer in another pot. Step 3: Adding the Beer!. Slowly add some of the warm stock-beer mixture into the flour-veggie mixture and whisk until smooth. Add in the remaining stock, cream and cheese. Allow the soup to simmer 10-20 minutes. Step 4: Enjoy!. You can serve the soup with more cheese and green onion to garnish or just plain. This soup pairs well with crusty bread or even as a dip for french fries!
Introduction: Cute Little Mice -with Vegan Option!!-. This cute little mice are the perfect surprise for kids' party or halloween party! The recipe needs only 2 basic ingredients and you can easily ''veganize'' it....!!!!If you want to make the non-vegan recipe you need for about 20 mice:300gr cocoa biscuits  100gr cream cheese (like Philadelphia)  1 tbsp. of jam of your choice if needed  1 or 2 tube of Smarties (it depends on the colour pairs) Sugared silver confetti for eyes and noses Some pieces of liquorice candies for tailsIf you wish to make the vegan version you need just to replace all the above ingredients with suitable for vegans (no diary, no eggs)300gr of suitable for vegans cocoa biscuits  100gr silken soft tofu (If I can advice, this is really good for this recipe http://eu.iherb.com/Mori-Nu-Silken-Tofu-Soft-12-oz...1 tbsp. of jam of your choice if needed  About 20 pairs of coloured sugared peanuts wich don't contain milk chocolate (like those that are used in wedding favours) Sugared silver confetti for eyes and nosesSome pieces of liquorice candies for tails (make sure they don't contain gelatin bacause it isn't vegan) Step 1: Smash 'em All..!!. Smash the cookies: use a food processor or a roller pin to make a fine cookie powderAdd the cream cheese or tofu and mix very well to make a soft and easily workable doughIf the dough makes crackes, add the jam to help the dough to stick togetherMake some egg like little balls Step 2: Make Eyes, Noses and Tails. Add 3 edible sugar confetti for the eyes and the noseStick a little piece of liquorice candy for tailHelp yourself with a knife to make holes for the earsYour beautiful creation is done!! Not only kids but also adults will go crazy for this cute little creatures!Success at your party guaranteed...!! ^_^
Introduction: Chocolate Powerberries. 
          I recently tried Trader Joe's dark chocolate Powerberries- a blend of superfruits encased in dark chocolate. The ingredients were listed, so I decided to try my hand. Though not quite as store-able or visually appealing as the original, I think you'll find this copycat recipe captures the essence and flavor!Ingredients:Blueberry concentrate*
Pomegranate concentrate*
Cranberry concentrate*
Acai concentrate*
Gelatine
Dark chocolate
*As you can see in my ingredients picture, I used various methods for obtaining concentrate. Where I had access to fresh fruit, I made fruit concentrate (here's how). When there was pure, 100% juice available, I used the same instructable (the freezing method). The acai, I could only find in blended juices. However, Whole Foods sells a freeze-dried powder which I used instead.
		Mix juice. The proportions I used: 1/4 cup each blueberry, pomegranate, and cranberry concentrates; 1 tablespoon acai.
		Make gummies according to my gummies Instructable. Pour them as small as possible into molds, or pour thinly into a rectangular pan and cut them apart into little chunks. Probably the chunk method works best- the ones I put in molds came out thin and wide, which made them difficult to embed in chocolates. Don't coat them in sugar or corn starch after removing them from molds.
		Heat dark chocolate in a double boiler. (About one bar of chocolate should cover enough candies to fill a Ziploc bag.)
		When chocolate is sufficiently melted, pour it into lightly greased molds(I recommend a mold for break-apart hard candy, the hexagonal mold shown) . Do not fill the molds completely! Do a little at a time (on my mold, a couple of rows at once), then press a chunk of powerberry gummy into the middle. Use your finger to pat some of the chocolate over the top to cover it. (This will be messy.)
		Cool in the refrigerator for a short while, until chocolate is firm.
		Carefully remove from molds. Eat! Or store in refrigerator.
They aren't quite as pretty as the Trader Joe's version, but they're definitely delicious, and ..arguably healthy? We'll settle for: you know exactly what goes in them, so make your own nutrition facts.
Enjoy! Eat responsibly.I also made some dark chocolate "Power Stars" with a lot more gummy to chocolate! They're in the last picture.
Introduction: Flan. Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called crème caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce. Step 1: You'll Need. . .. Software
		13 ounce can sweetened condensed milk
		13 ounce can evaporated milk
		4 eggs
		1 tablespoon vanilla extract or vanilla bean paste
		1/2 cup sugar
		1/2 cup water
		1 tablespoon light corn syrupHardware
		Medium sauce pan
		Wooden spoon or spatula
		Measuring cups and spoons
		Medium mixing bowl
		Whisk
		Tart or flan pan, or a large ramekin, or 4 smaller ramekins
		Baking dish larger than your flan pan Step 2: Sticky Sweet. 
		Combine sugar, corn syrup, and 1/4 cup water in the sauce pot over medium heat
		Allow to bubble and boil until the mixture begins to darken slight around the edges
		Swirl the pan gently to mix
		Carefully add the remaining 1/4 cup of water and stir to combine
		Pour the caramel mixture into the bottom of your flan pan (or ramekins) Step 3: Eggy Goodness. 
		Preheat oven to 400 degrees Fahrenheit
		Carefully separate 4 eggs by passing the yolk back and forth between the two halves of the shell
		Place the 4 egg yolks in the mixing bowl
		Add vanilla paste, sweetened condensed milk, and evaporated milk
		Stir until well combined
		Pour the mixture carefully into the flan pan or ramekins
		Place the flan pan or ramekins into a baking dish and add water around them
		Bake for 1 hour Step 4: Finishing Touches. 
		Remove flan from oven and allow to cool slightly
		Refrigerate for at least an hour or up to overnight
		Run a knife around the edge of the flan to loosen it from the pan
		Invert a plate over the top of the flan and flip, shaking gently to release the flan
		Remove the flan pan or ramekin
		Top with sliced strawberries, whipped cream, or caramel sauce
		Enjoy!