MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Pico De Gallo. 
          Pico de gallo is quick and easy to make at home, and it's fantastic made a few hours ahead of time. I often make it to go with tacos - today I made it with my chickpea tacos. This pico de gallo recipe isn't the most exact as far as measurements go, but I'll share some of my basic pico de gallo rules. :DIngredients:
		equal amount of tomatoes and white onions
		couple cloves of garlic
		a jalapeno or serrano
		a handful of cilantro - no stems!
		pinch of salt
		squeeze of lemon or lime
After eating at quite a few Mexican restaurants here in Oakland, and experimenting with making salsas and pico at home on my own, I've decided that having equal amounts of tomatoes and onions work the best. I also love sweeter tomatoes in this - I tend to use grape or cherry. :)
Make sure you're using a white onion - yellow onions are too mild and sweet.Method:
		Dice the onion finely.
		Pierce the tomatoes with a sharp knife and squeeze out the seeds and excess juice.
		Chop the tomatoes so they match the size of the onions.
		Mince your garlic and pepper of choice.
		Place everything in a bowl and mix in a generous pinch of salt.
		Add lemon juice and chopped cilantro to taste.
		Keep tasting and add until you love it!
I never add any crazy additional spices to mine - it's good as-is! I use lemon here instead of lime because I think the pico is sweet enough thanks to the tomatoes. The lemon adds a nice sour/sharp note. :) Just use whichever citrus you like more!
Also keep in mind that while it's best made in advance, the salt we added will cause lots of liquid to come out of the tomatoes and onions. You might want to drain it a little if you'll be using it on tacos.
Introduction: Green Apple Cupcakes!. I'm so excited to share this with everyone! It was very experimental so I wasn't quite sure what to expect, and I was blown away by the results. It is THE CUPCAKE that has ruined all other cupcakes for me. I just don't think I can go back to paper-lined cupcakes AGAIN! Thank goodness I have an apple tree!
You will need:
6 green apples
1 spice cake mix (or your favorite recipe)
Frosting (I ended up making carmel frosting)
1. First prep your apples by removing any stickers & washing them.
2. Mix up your cake batter as directed & set it aside
3. Cut your apples in half
4. Core them out using a large spoon & leaving about 1/4" edge
5. Place your hollowed out apple cups into a muffin pan
6. Chop any salvageable chunks of apple up and throw them in the cake batter.
7. Fill your newly made apple cups nearly to the top with batter. (You will have plenty leftover for whatever else you would like too)
8. Bake as directed for your cake recipe until springy to the touch. (or toothpick method)
9. Remove from the oven and let them sit about 5 minutes.
10. Gently scoop them from the pan using a spoon or fork & transfer them to a wire rack to cool completely 
11. Once cooled whip up your favorite frosting and frost them. (Try some salted carmel frosting!)
When I first took a bite of one of these I literally went weak in the knees. The cake stays so moist because of the juicies & there are multiple textures involved. I think the best part is that there are no pesky cupcake liners laying around everywhere because the entire cupcake is edible. I will say that the carmel frosting takes it to over the top deliciousness! Originally I was going to just use some store bought stuff, but the smell of spiced apples baking got me thinking of carmel. It complements the treat perfectly, you've got to try it. Here's the recipe I used. ( I did mix some of the store bought into mine too for kicks & giggles)
Salted Carmel Frosting:
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 tsp vanilla extract
1-1/2 to 2 C confectioners’ sugar
Sea salt
Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.  Remove from the heat; stir in vanilla. Cool to lukewarm.  Gradually beat in the confectioners’ sugar until
frosting reaches desired consistency. Frost your cupcakes and sprinkle with a little sea salt.
Introduction: Pumpkin SnickerBOOdles. Yummy Pumpkin flavored snickerdoodlish cookies for your Halloween table!  These are soft and spicy and just pumpkiny enough to please. This was inspired by several other pumpkin snickerdoodle recipes I read online, but none of them had enough pumpkin pie spice for my taste.. This is my version with the spices kicked up a notch. ( next time, I might add a dash more of each, but I like pumpkin desserts spicy.. ) Step 1: What You Need:.  For the cookie dough   2 sticks of butter, softened     1 cup of white sugar     1/2 cup of dark brown sugar     1 cup puréed pumpkin     1 egg     2 tsps vanilla     3 3/4 cup flour     1 1/2 tsps baking powder     1/2 tsp sea salt     1 tsp cinnamon        1/4 tsp ginger     1/4 tsp nutmeg     1/4 tsp allspice     Red and yellow food coloring  For the sugar coating   1/2 cup white sugar     1 tsp cinnamon     1/4 tsp ginger     A dash of nutmeg     a dash of allspice  An oven preheated to 350 a mixer bowls a refrigerator  cookie sheets parchment paper clean glass black cookie decorating icing (or royal icing tinted black) Step 2: Dry Ingredients. Mix flour, baking powder, cookie spices and salt in a medium bowl and set aside Step 3: In the Mixer. Mix the softened butter and sugars until creamy. Add in cup of pumpkin and beat until blended. Mix in vanilla, egg, 6 drops of red food coloring and 8 drops of yellow. Beat until smooth. Step 4: Add in Dry Ingredients. Add dry ingredients and mix until just blended. (Don't over mix, or they will get tough) Step 5: Chill Out. Cover and refrigerate for about an hour Step 6: Mix Up the Sugar Coating. In a bowl containing the last 1/2cup of sugar, add 4 drops of red food coloring and 6 drops of yellow food coloring.  With a fork, mix the sugar, breaking the colored chunks up until all of the sugar is an even orange color. Add remaining spices. Step 7: Roll Some Cookies. Once the dough is chilled, roll dough in balls, about a tablespoon at a time.  Roll the ball in the sugar spice mix and place on the parchment covered cookie sheet.  Flatten slightly with the bottom of a glass. continue until your cookie sheet is full. Bake at 350 for 10-11 minutes Step 8: Decorate. Remove from oven and let cool. Draw faces on the pumpkins using cookie icing... I didn't get a photo of that step.. I was caught up in the Halloween magic of jack o lantern faces and forgot to snap a picture. Decorated, they look like this... And that's it! Enjoy!
Introduction: Poppy Seeds Muffins . Super easy to make! Step 1: Ingredients and Method. 2 c flour1/2 c sugar 1 tsp baking soda 2 tsp BP 1/2 tsp salt 2 tbsp poppy seeds 1 egg 1 c buttermilk 1 tsp lemon juice/vanilla essence 1/4 c butter, meltedPreheat oven 375 fMix dry  ingredientsMix wet  ingredientsPour wet into dry and mix until just combined (don't over mixed) Bake for 18 minsEnjoy~
Introduction: Quick Quesadillas.   This is a quick step by step for easy quesadillas.  You will need:   Tortillas (as many as you want)     Cheese (use the one you like the most, or what you have in the fridge)   Yes, is that easy. But you also need a microwave and a frying pan. Step 1: Step 1: Cutting and Folding. First you just need to fold the tortillas so they can hold the cheese. Then cut the cheese in little pieces so they melt fast. Once you have all that done, you just need to put the cheese inside the tortillas as shown, and fold the tortillas again. Step 2: Step 2: Microwave. Now microwave everything for about 20-30 seconds. Step 3: Step 3: Toasting. Once you have the quesadillas with the melted cheese, you can eat them like this, or you can go ahead and toast them in a frying pan. Leave them in the heat for about 2 mins on each side. Step 4: Step 4: Enjoy. That's it! Enjoy your quesadillas.
Introduction: Vermicelli (thin Noodles)Upma. -Vermicelli upma also called as semiya upma is prepared from vermicelli,vegetables and spices and is one of the most popular south indian breakfast.Ingredients-2 and half cup vermicelli( semiya)-one diced onion-one sliced potato-one sliced carrot-Few curry leaves-one dry red chilli-salt as per taste-Half tsp cumin mustard seeds-Half tsp split black gram- Half tsp Italian herb paste(optional)-2 and half cups water-Any cooking oil Step 1: Roast Vermicelli. -First step is to roast vermecilli. Take little oil in pan and roast vermicelli until it turns light brown color Step 2: Tempering. -Take little oil in vessel and add half tsp cumin,mustard seeds. when they crackle add half tsp split black gram  Step 3: Add Turmeric and Dry Red Chillies. -Next add few curry leaves,pinch of turmeric and dry red chillies Step 4: Add Onions. -Add diced onions and saute for some time until they are cooked Step 5: Add Diced Potato and Carrot. -Next add diced potato and carrots and saute for some time-When veggies are half cooked add salt as per taste and mix. Step 6: Add Water. -vermecilli and water ratio should be 1:1.If we take 1 cup vermecilli add one cup water. Add half tsp italian herb paste which consists of basilicum,rosemary oregano.Adding herb paste is optional. You can add for additional flavour-After adding water close the lid and bring to boil Step 7: Add Vermicelli. -when water boils add roasted vermecilli and mix everything-Reduce the flame and close the lid.After some time vermicelli absorbs the entire water and they are cooked. Step 8: Serve Hot. -serve vermicelli upma hot with some pickle
Introduction: Coconut Macaroons. This instructable will teach you how to make delicious coconut macaroons. Step 1: Gather Your ​ingredients . You will need:14 oz shaved coconut2 tsp vanilla extract2 large egg whites2 eggs  1/4 tsp kosher salt1 cup brown sugar2 Tbs flour1/2 tsp baking powder1/2 salt Step 2: Make This Goop. I know it looks odd but it is great.Mix together:2 eggs1 c. brown sugar2 tsp. vanilla2 tbsp. flour1/2 tsp. baking powder1/4 tsp. salt Step 3: Mix. Mix together the coconut and the brown sugar mixture you made earlier.  Step 4: Separate Your Eggs. Next  you have to separate your two remaining eggs. The easiest way to do this is to use an egg separator. that is the big yellow thing in the picture. to use it crack an egg open like you were making eggs and make sure the yolk ( the yellow part of the egg) lands in the center of the egg separator. Do this to both eggs. Step 5: Whip Dem Eggs! (and Salt). Put the egg whites and kosher salt in the mixer on the high. beat until the eggs are a little stiff and look like snow. Step 6: Fold. Carefully fold together the coconut and the whipped egg. Also preheat the oven to 325 degrees Fahrenheit.  Step 7: Line the Pan. Now line a sheet pan with parchment paper.Note: The potato does nothing, but it is funny. Step 8: Make the Macaroons. Now roll the macaroons into balls that are the size of ping pong balls (or bigger). put them in the preheated oven for 25 to 30 min.You could also make them in a dutch oven with 15 coals on top and 9 coals on the bottom if you want to make this for a camp out.   Step 9: Feast. Now eat your macaroons. this recipe should make 15-20 depending on how big you made them.
Introduction: Fireless Smores . These are fun cookie smores that you can make at the comfort of you home without needing a campfire. I will be using Jet-puffed creme instead of actually marshmallow which acts a lot like a spread instead of a solid like marshmallow.  These are delicious and extremely affordable and easy to make. Step 1: Ingredients. The following three items are what I used for this recipe:-Kraft Jet-puffed Marshmallow Creme-Honey Maid Graham Crackers-Nestle Semi-Sweet Chunks Step 2: Melting. The next step is to melt the type of chocolate chips/chunks that you have selected. I already had a chocolate melt pot (Wilton) but you don't need one. If you do not have a melt pot you can use a double boiler ( a big pot filled with water in the stove and then a smaller pot inside of it so the chocolate pot isn't in direct contact with the heat).Make sure to keep the heat low and stir constantly to avoid burning the chocolate. Step 3: Coating the Crackers. The third step is to coat two crackers with chocolate on one of them and the Jet-puffed creme on the other. Before the chocolate hardens stick the two crackers together.This step can be very messy and is very time consuming so having someone else to do it with is very helpful.I would also recommend setting down Parchment paper on the table to avoid a long clean up.   Step 4: Let the Smores Dry. After carefully sticking the two sides together, let them dry either on the counter with some parchment paper under them or in the fridge if you want the process to go a little faster. Step 5: Decorate the Smores. You are pretty much done at the last step but you can coat the entire cookie half way to have them decorated. I personally like them a lot more with this extra step because I think its a pretty good ratio of chocolate, cracker and marshmallow.You can also add sprinkles if you that's what you enjoy.After these have dried they are ready to enjoy!
Introduction: Making an Extra Large Brand, to Brand Things.. Here's a quick easy way to make a nice big brand so everyone will know what's yours. Step 1: Here's What You'll Need.. - Sheet metal, I used 20 gauge, it's not flimsy, but can still be easily bent.
- Metal bandsaw
- Sheet metal break
- Metal Bender
- Welder, MIG, TIG, or Oxy Step 2: Fabricating the "letters" of You Signature. - I used the finger break to put two 90 degree bends to form the first part of my signature.
- Next I used a Hossfeld metal bender to make the "C" (and one of the only legitimate letters) in my signature.
- Using Hossfeld I got as close to a complete circle as I could, then finished the rest by hand. Then wraped the "O" in a pipe clamp to hold it's form while welding.
- I then used a metal band saw to put a few slices in the sheet metal in order to join the horizontal and vertical "plus" intersections.
- Lastly I bend a strip of sheet metal lengthwise at a 90 degree angle for rigidity. Step 3: Assembly and Welding. I assembled the "letters" of my signature (be sure to set it up as a mirror image).
Weld it together, I used a MIG welder to tack the brand together. Step 4: Now You Have a Very Large Brand.. Finally I can brand the extra large things I have needed to brand.
Introduction: Deep Fried Pork Ribs. Here we have some of my deep fried ribs. Don't let this intimidate anyone; you can do this easily inside of 10 minutes. Step 1: Seasoning. Cut the ribs up into individual ribs and get ready for prep.  After the ribs are cut, rinse them off with water and dry them with paper towels.  Then it is time to season; I did not bread these ribs (you can), so I just put the seasoning on them and tossed them in a bowl.  I used a mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and some Harley's rub (secret spice). Step 2: Cook & Finish. Place them in the fry basket and let them cook.  It doesn't take that long if you heat the oil to 375 degrees: the meat cooks much faster than poultry.  Wait until the ribs bubble just a little bit and see if the heat goes back up to 375.  If it does, you are good to go. Enjoy your ribs Instructable people!
Introduction: Easy Dessert.. Normally you would think of pudding as having eggs or or what is known as a custard. You can have a real easy dessert and not have eggs. In fact, the look and feel of this dessert is that close to panna cotta. This dessert should cost you a lot less than panna cotta (cooked cream). It also sets in a fraction of the tme of Panna cotta. Quick and easy. Hope is works for you.  A little banana bread with the pudding is a good cpmbination for us as a dessert, See also: https://www.instructables.com/id/Our-food-instructables/ Prefered banana bread recipe: https://www.instructables.com/id/Pane-di-banane/ Step 1: Ingredients.. 2 -1/2 - cups milk.
Teaming 1/2 - cup white sugar. (brown sugar would be an interesting change).
11 teaspoons - corn starch.
1/2 - teaspoon salt.
1 -2 teaspoons butter
1 - Teaming  teaspoon vanilla
This yeilds about four to five servings. Step 2: Warm the Milk.. in a two quart saucepan, add the milk and bring to a light bubble (do not Boil! Watch carefully. Step 3: Adding the Sweetness.. Mix the sugar, salt, and cornstarch in a bowl. When the milk has heated to having light bubbles around the edge add the mixture to the milk in small amounts. I usually use a teaspoon to spread the mixture over the top of the milk while I am stirring. Stir or whisk in the mixture well avoidiang lumps. Again, do not let the milk boil.Continue stirring till it begins to thicken enough to coat the back of a spoon. Step 4: . Take the milk off the heat. Add the vanilla and the butter. Stir well so everyting is incorporated.  You can pour the mixture in separate serving dishes or just leave in in the pot. Refigerate untill chilled. Step 5: Dessert.. Mixture even after a few minutes solidifies pretty quick. When finally chilled. serve your dessert. Adding fruit would be a nice touch/ You can not beat that for being easy.
Note if you use powdered milk or evaporated canned milk, this would be a great recipe when camping out. You could whip it up real quick for a picnic also .(Do not for get the ice! (to chill it.)
Introduction: Protein/Energy Bars (T-rex's 'grey Cubes'). Inspired by this comic: http://www.qwantz.com/index.php?comic=2259 (note the alt text), a busy life, and some internet-research on homemade energy-bars, these bars are intended to keep you going until you finally get to sit down to eat. Simple and easy for the “people who get hungry and don’t care about food, but also don’t want to die”* ;-) *Sadly, like all energy bars, not actually suitable to keep you alive as a sole nutritional source. Maybe add an apple. Step 1: Ingredients. Ingredients: 1 cup   nutella 1 cup   peanut butter 1 cup   protein powder ½ cup  oats** ½ cup  rice flour 1/3 cup  almonds 5 Tbs   condensed milk 1/3 cup  sunflower seeds ¼ Tsp  salt I probably don’t need to say it, but you can of course substitute the choice of gluten free flour, seeds/nuts, add dried fruit, add chilies, go for all-PB or all-Nutella, and generally have fun with it. Just to note, rice flour from an Asian market can be a lot cheaper than a fancy all-purpose gluten-free flour mix from a super market. Other things you may need or want: Oven, mixing bowl, cookie sheet, baking/wax paper, press (actual or creative hack) **Make sure they are gluten free, and if you have trouble with oats, just swap for more flour. Step 2: Mix to a Pressable Consistency. Combine flour, protein powder, and salt Mix in nut butters Mix in condensed milk by the Tbs until the mix reaches a firm-but-sticky consistency Add in nuts and seeds Note: If you did want to precisely measure out the peanut butter/nutella, a pre-floured cup can be very helpful. Otherwise, estimating the amount of nut butter and adjusting the consistency with condensed milk is probably easier. This is a good time to preheat the oven to 175 C / 350 F.  Step 3: Shape 'em. If you are a sushi fan with an oshizushi press or have any have any other food-press around, these work very nicely. Otherwise: Cubes or spheres can be shaped by hand. A press can be made out of common items, such as a lunch box and a small cutting board. Make sure to use baking/wax paper on top and bottom to simplify getting the cubes back out. Step 4: Bake 'em. Put “grey cubes” on a cookie sheet (oiled or with baking paper) Bake cubes for 30 min at 175 C / 350 F Step 5: Eat 'em. Enjoy! Recipe makes ~ 15 x 50g “grey cubes”*Approximate Nutritional Information    per cube    per 100g Calories         230             460 Protein           12g             24g Carbs             15g             30g Fat                  13g             26g Fiber               2g               4g Here in Germany, the cost of making one of these is 0.30 EUR, which is less than a 7th of the cost of a cliff bar (for comparable grams and Calories). Shelf life is at least two weeks (the current record for how long until they have all been eaten). *with the recipe as is, I must apologize that the cubes will not actually be grey =P
Introduction: Chocolate Avocado Mousse. This is something I've been seeing all over the internets - chocolate avocado mousse! Sounds crazy, I know. But it works. It's actually super tasty! I think I'll be getting my creamy chocolate fix this way from now on. Pudding cups are dangerously full of dairy.
Chocolate avocado mousse is also a really excellent vegan dessert you can throw together in no time. :Djessyratfink is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 1: Ingredients. one large avocado
1/4 cup cocoa powder
1/4 cup soy or nut milk
1/4 cup honey 
one teaspoon vanilla
Using the amounts above, you end up with a dark chocolate style mousse. Not too sweet! If you'd like a more milk chocolate flavor, I suggest using a little less cocoa powder and more honey.  Step 2: Combine!. Put everything into a food processor or blender. Break the avocado up into smaller pieces to make it easier on your machine.
(I've got this food processor - I love it! Highly recommended. :D) Step 3: Blend!. Process for 10-15 seconds and then stop and scrape down the sides. Then process again until nice and smooth.
You can eat it right away or chill for a little whil before you dig in. I just wouldn't let it sit too long in the fridge - once the avocado starts oxidizing like crazy it will alter the flavor, and not in a good way!
Introduction: Tetris Gummy Candy. This instructable show you how to make gummy Candy in shape of Tetris ! Step 1: You Will Need.... You need:- A spoonbill- A package of made gel candies- A bowl- A ice cube tray in the shape of piece Tetris (for the methode: http: // www.instructables.com/id/Tetris-Ice-Cub e-English-French/) Step 2: Return Liquid Candies. Sort out candies by color and put in separate bowls.Spend the bowl in microwave during 20 seconds in 750W.No more, because otherwise the candy is going to make of big lounge !At the exit, the candy is liquid, take the spoonbill to return the homogeneous color.Overturn into the mould.Make the same operations for the other candies, until as all the moulds are filled. Step 3: Turning Out of Candies. Once filled moulds, to put in the refrigerator during 2 hours.To turn out of the tin them, pinch a highly-rated and grow with your finger.They will come loose by firing above then.And here is!
Introduction: Beartato Chocolate.  I made these Beartato chocolates because I love chocolate, I enjoy painting, and because Beartato is too cool. This inscrutable can take some time but it really all depends on the cooling time and how fast you can paint with chocolate.
I hope you find this instructable delicious :D Step 1: For This Instructable You Will Need:.  -White chocolate 
-Milk chocolate or dark chocolate (depending on your preference)
-A new and washed brush and a regular clean bowl 
-Wax paper 
-Black and white print of the image you will try to recreate. I chose an image of Beartato from Nedroid.com 
-Nuts, hazelnuts, etcetera (optional) The amount of chocolate depends on how many chocolates you want to make or how thick you want your finish chocolate treat to be.  Step 2: Step 1. Make sure to wash your hands! 
Also make sure that all your materials are clean and washed and that your work area is neat. These are essential procedures. www.moh.gov.sg/mohcorp/uploadedImages/Web_Parts/swineflu/Proper%20steps%20to%20wash%20hands.JPG Step 3: Step 2: the Taping. Tape all four corners of your image onto your work area. Make sure the surfaces is free of any little particles that may make the surface bumpy and difficult to work with. 
Then tape the wax paper over your image to prevent it from moving around.  Step 4: Step 3: Melt the Chocolate.  Melt your white chocolate first. To melt it you will need to heat it up on the microwave for about 40 seconds to a minute. Try not to overheat it as it might burn. 
I decided to make the white chocolate represent the black areas of my image (the contours) because they're a lot less than the white areas, meaning that it would take less chocolate. Since white chocolate tends to be a lot sweeter than dark chocolate or milk chocolate this is an effective way of using less of it.  Step 5: Step 4: Painting With Chocolate.  Using your clean brush paint the black areas of your image with white chocolate. 
Then wait for the white areas entirely to cool before proceeding to the next steps.  Step 6: Repeat Step 4-5. Use dark or milk chocolate instead. 
**Since the image I was working with had some gray areas, I mixed a little bit of the dark chocolate with the milk chocolate to get a lighter brown.  Step 7: Step 7: Add Some Nuts.  Once you have covered your entire image with chocolate and while that last layer is still cooling add some nuts or almonds. 
Then wait for it to cool.  Step 8: Step 8: Wrap Your Chocolate.  Wrap your chocolate in aluminum foil to preserve the freshness. 
Now you are finally done.
Introduction: Citrus Mocktail. Just because it's not summer doesn't mean we can't have a cool and refreshing fruit drink! I've even created this recipe myself. Step 1: Ingredients. You will need all of the ingredients below.- Cranberry Lime seltzer- Orange juice- Orange or clementine- Glass Step 2: Pouring Is Magic. Pour the seltzer in your cup until it fills halfway. Step 3: What Rhymes With Orange? . Pour your orange juice until it reaches about the top of the glass.  Step 4: Slicing the Orange. Take your orange or clementine and place it on a flat surface. For the next part, make sure your knife is pointing AWAY FROM YOU. Never have a sharp object facing you. Anyways, slice your fruit in half. Then, take one of the halves and slice it in two again. Now just stick one of the pieces on your glass. Step 5: Done!. Now just stick a straw in your concoction, sit back on your couch (or if your reading this in summer, a beach) and relax!
Introduction: Mirabelle Liquor. This is my instructable for Mirabelle Liquor. *Important Information*When you make this instructable you have to be at age to buy and consume alcohol. Make sure you are old enough and respect the law of your country. Drink responsibly! Step 1: What You Need. Here is what you need:- 1kg (35 ounces) of mirabelles (small yellow plumbs)- 500g  (17 ounces) of rock candy- 1l (4 cups) of corn schnapps- a big jar with a screw cap Step 2: Small Yellow Plumbs. Pick out 1kg / 35 ounces of ripe mirabelles and wash them.  Step 3: Fill the Jar. Cut the mirabelles at one side but leave the stone in. Put them into the jar. Add the rock candy and the schnapps. Step 4: Let It Sit. When everything is in the jar close the lid and let it sit for a day until the rock candy dissolved. It should change from picture 1 to picture 2. Every mirabelle has to be covered in alcohol. When the fruits have air in the bottle they rot. So fill up the whole jar.The liquor needs to be stored with the lid closed in a dark and cool place for at least 6 months. After that you can drink it and eat the mirabelles (only if you are old enough and are allowed to drink hard liquor).Or you can fill it into nice glasswear and give it away as a present.There you go - Mirabelle Liquor -
Introduction: 5min Easy Dessert Cup. this is a easy dessert for people who don`t have alot of ideas for after dinner things.
Introduction: Zebra Droppings. Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)Zebra Droppings take brownies to the next level of epicurean nirvana.   Step 1: Ingredients and Tools. Makes about 2 dozen :)Ingredients:Betty Crocker Fudge Brownie Mix2/3 cup vegetable oil1/4 cup water2 eggs1 package of dipping chocolate or candy coating (OR I like to use a mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)1/4 package of white chocolate chips or wafersTools:Wax paper covered cookie sheetToothpick or fork9 x 13 baking pan sprayed with cookie spraybaggiescissorsspoonbowl or measuring cup Step 2: Prepare Brownie Mix. Prepare brownie mix according to package directions and let cool.    With spoon scoop out a heaping tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet. Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings. Step 3: Melt Chocolate. Melt chocolate in microwave according to package directions.  I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up.  If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening. Step 4: Dip. Use a toothpick or fork to dip brownie balls into melted chocolate.  Place back on your wax paper covered cookie sheet.With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top.  Chill in refrigerator until chocolate is hard, about 10 minutes. Step 5: Decorate. Melt white chocolate in microwave stirring after every 30 seconds. Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie truffles. Step 6: Enjoy!. Who knew zebra droppings could taste so good?
Introduction: Tomato Soup. I was going to make cream of tomato soup but the milk kept curdling and I figured if I couldn't prevent that then I shouldn't be making this instructable. So here is a tomato soup that was mostly improvised. it is incredibly easy to make and home canned tomatoes really make it taste good. In addition a grilled cheese sandwich goes great with this. Step 1: Ingredients. 1 quart canned tomatoes
2 cups broth
1 onion
1 clove of garlic
1 bay leaf
salt 
1/4 teaspoon oregano
2 tablespoons Butter Step 2: Saute. Chop the onion and garlic and saute them in butter. Add the bay leaf as well. Step 3: Add All of the Ingredients. Add the canned tomatoes and broth. Then sprinkle on the salt and oregano as well. Then simmer for 20 minutes. Step 4: Serving Suggestions. I strongly recommend a nice grilled cheese sandwich along with this.
Introduction: This Cake Really Is a Lie. I knew I had to do something special for my husband's birthday. Since he’s a gamer of the highest order, I wanted to make him something fun and...relevant to his interests. And since he just finished playing Portal 2, I had the perfect inspiration to draw from.
In the original Portal there is a recurring theme of a cake, used as a sort of reward, only under false pretenses. ‘The cake is a lie’.
In Portal 2, the most entertaining character is a round and goofy robot named Wheatley.
So I made a cake. A big, luscious chocolate cake…or is it?!
The cake…was a lie!
Merely a wide cardboard tube I constructed, taped, added a 'lid' to, and frosted with ordinary tub frosting and left to dry overnight. The cherries are also real! 
Here’s the real cake. Hello, Wheatley!
Yes, it was sadly quite lumpy and used a heaping helping of artistic license, but after two full attempts I was just grateful to have a cake that remained spherical . Engineering challenges only gave me about an hour or so to wrap the fondant and decorate Wheatley before birthday celebrations began. The bottom half is actually styrofoam for stability, but the whole lot was frosted and covered in fondant as usual. The blue glowing eye? A battery-powered LED light set inside and covered with a melted mint hard candy!
The most important thing? Two days of technical difficulties and a major caketastrophe later, it was done! And frankly, delicious.
(And just so you know my fondant attempts aren't always disastrous, I've included his previous year's birthday cake - an Xbox controller!)
Introduction: Laser Your Leftovers!. Here's how to recycle your food and create edible art!
After a catered TechShop event, I was inspired by the uneaten crackers, cookies, brownies, vegetables etc. 
Here's how you can do the same! Step 1: Your Materials. Only use what you have!
And most importantly: Don't rule out a particular food because you think it won't work!
I used these platters of catered food:
and some inspiration from Makezine: http://blog.makezine.com/2007/08/30/how-to-laser-cut-and-cook/ Step 2: Your Tools. The lasercutter is super simple to use. I learned by taking TechShop's Laser Cutter SBU! 
The machine I used is an Epilog Helix 45W CO2 Laser which can cut designs up to 24"x18".
Here's a link to all of TechShop's classes: http://www.techshop.ws/take_classes.html?storeId=4 Step 3: The Cutting Process. Important things to consider with leftovers:
1. Place your food on a plate or piece of paper
2. Consider DPI, speed, and pressure carefully! I played around with it to get the right setting.
(for cheddar cheese I based by settings off of laser-etched chocolate: 300DPI, 30% power, 100% speed)
3. Scale of your image- make sure to adjust your print settings when you switch food!
4. Alignment so your graphic fits nicely
5. Timing and refrigeration...because nobody likes expired, inedible leftovers Step 4: Admire Your Work. ...with a post-work snack!
Happy Lasercutting...
-eef
Introduction: Very Berry Parfait. Easy, quick, healthy snack with just a few ingredients.  My version is vegan, using vegan soy, almond or coconut nut milk yogurt, paired with my favorite vegan granola and lots of berries packed with antioxidants and vitamins.  
Pictured here, I used vanilla soy yogurt, apple/cinnamon/walnut granola, and fresh organic blueberries, raspberries, strawberries & blackberries.  You may use any flavor of yogurt, granola or berries or other fruit that you choose to use or have on hand.
Wash and prepare favorite fresh organic berries of choice- slice if necessary.
Layer 1: In a clear cup. place a small amount of your favorite vegan granola in the bottom.
Layer 2: Cover with vanilla soy, almond or coconut milk yogurt.
Layer 3: Add berries of choice.
Repeat until you run out of space or ingredients, whichever comes first.
Enjoy!
Introduction: Peanut Butter and Jelly Sandwich. How to Make a Peanut Butter and Jelly SandwichNecessary materials:
Jar of Peanut Butter
Jar of Jelly
Two slices of bread
Knife Step 1: . Place two slices of bread on clean flat surface side by side.
 
  Step 2: . Open the peanut butter jar. Insert knife into jar and scoop out desired amount of peanut butter (approximately two to three tablespoons).  Step 3: . Spread evenly on top surface of one slice of bread. Step 4: . Clean knife by wiping off excess peanut butter on untouched slice of bread. Step 5: . Open jar of jelly. Insert knife into jar and scoop out desired amount of jelly (approximately two to three tablespoons).  Step 6: . Spread evenly on top surface of second slice of bread. Step 7: . Place peanut butter side of first slice on top of jelly side of second slice.
Enjoy!
Introduction: Classic Brownie Sundae. These Fudgy Chocolate Brownies are not only moist and chewy but they are also very rich and fudgy plus not too sweet to eat. Fudgy Chocolate Brownies are very easy to make and those precious “little people” just love cleaning out the bowl!!Ingredients: 1/2 cup unsalted butter, melted 2 eggs, room temperature 3/4 cup sugar 1 teaspoon pure vanilla3/4 cup Ghirardelli ground sweet chocolate 2/3 cup flour (unsifted)1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts, toastedDirections:Preheat oven to 350 degrees F.Using a spoon, stir eggs with sugar and vanilla; add butter.Sift the ground sweet chocolate with flour, baking powder and salt.Stir into egg mixture; add nuts.Spread into greased 8-inch square pan.Bake 20 to 25 minutes, until toothpick inserted comes out clean.Serving: A big hit with my family… Before serving brownies, I add 1 scoop of vanilla ice cream, drizzle with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the cream, then top with a maraschino cherry! Step 1: . Preheat oven to 350 degrees F. Step 2: . Using a spoon, stir butter, eggs with sugar and vanilla. Step 3: . Sift the ground sweet chocolate with flour, baking powder and salt, adding the nuts, toss to coat them with flour mixture. Step 4: . Stir into egg mixture. Spread into greased 8-inch square pan. Step 5: . Bake 20 to 25 minutes, until toothpick inserted comes out clean. Step 6: . Remove from oven and cool. Step 7: . Serving Suggestions: A big hit with my family… Before serving brownies, I add 1 scoop of vanilla ice cream, top with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the whipping cream, then top with a maraschino cherry!
Introduction: Broccoli Cheddar Egg Cups. Broccoli Cheddar Egg Cups combine broccoli, cheese, eggs, salt, pepper, and a splash of milk to make an easy breakfast, brunch, lunch, or even dinner! Step 1: The Ingredients:. 1 cup broccoli florets6 eggs3 tablespoons milk1 cup grated cheddar cheese1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/broccoli-cheddar-egg-cups/Visit my blog for more delicious recipes at Mindy's Cooking Obsession. Step 2: Instructions:. Preheat oven to 350°. Coat 12 muffin cups with cooking spray.Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan. Step 3: The Finished Dish:.
Introduction: Orange Pork Chops. This is my mom's orange pork chop recipe. :D They're one of my favorite things that she makes - they're kind of addictive, actually!
I went home and visited for a week, and asked her to make them so I could watch and then recreate them when I came back to Oakland. Orange pork chops are pretty easy to make, and they've got loads of flavor.  Step 1: Ingredients. 
		4-6 breakfast pork chops (the nice thin ones)
		3 green onions, thinly sliced
		zest of one orange
		juice of one orange (around 1/3 cup)
		butter or oil
		a few tablespoons of teriyaki sauce
		few pinches brown sugar
If you can only find the thicker loin chops, you can cut those in half so they're thinner. That's what I did.  Step 2: Cook the Green Onions and Zest. Add a little butter (preferably butter, it is so good!) or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce at this point and stir it around.
Pull them out of the pan and pop them into a small bowl until later. Step 3: Brown the Pork Chops. Salt and pepper your pork chops and brown them quickly over medium-high heat. Because they're so thin, be careful with this part. You don't want to cook them too long. :D Step 4: Simmer the Pork Chops. Once the porkchops are brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki - just until it tastes good to you. Also add the green onion and orange zest back into the pan and a pinch or two of brown sugar if you'd like a little sweetness. (it's really good with brown sugar!)
Stir this all together and let it simmer for a while. It's best to do it with the lid cracked for 15-20 minutes.
You'll want to reduce the orange juice into a bit of a sauce, so keep simmering until it's as thick as you want. :)
And there you go! Orange pork chops.
Introduction: Lemon Poppy Seed Muffins. Lemon poppy seed muffins for your poppy!*from www.saveur.com Step 1: Gather Ingredients. To make delicious muffins, you will need:
3 cups flour
1 tbsp. baking powder
½ tsp. kosher salt
1 cup plus 1 tbsp. sugar
¾ cup milk
12 tbsp. unsalted butter, melted
2 tbsp. poppy seeds
3 eggs
Zest of 2 lemons Step 2: Get Baking!. First, heat oven to 375°. Then, line a 12-cup muffin tin with paper liners; set aside.
Whisk together flour, baking powder, and salt in a large bowl, and set aside.
Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl.
Pour over dry ingredients, and stir until just combined.
Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.
Introduction: Martha's Chutney. I've been making this chutney for years, to give as a Christmas gift to my relatives. It started as a recipe called Major Marshall's chutney in a preserving book published by the British Sugar Bureau in the 1970s. I have gradually changed it - less tomatoes and apples, different spices. I have always tried to cook it outdoors, because I hate the way it makes the whole house smell of vinegar. I used to cook it on a gas barbecue, though it tends to burn on the bottom of the pan if you aren't careful. Then this year I thought of cooking it in my slow cooker, out on the patio and plugged in to the lawnmower socket.Perfect for an English ploughman's lunch! Step 1: Ingredients. 700 g plums500 g cooking apples300 g tomatoes250 g onions120 g dates2 teaspoons salt1 clove garlic1 tablespoon whole spices (I used cinnamon, allspice, black pepper, chilli,cloves and star anise)60 g Demerara sugar60 g golden castor sugar120 g golden syrup425 ml white wine vinegar(You could use more sugar instead of golden syrup, or I think corn syrup would work) Step 2: Prepare the Fruit and Veg. Cover the tomatoes with boiling water, leave for 1 minute, then drain and cover with cold water. Skin the tomatoes and chop roughly.Stone the plums and cut into quarters.Peel, core and chop the apples.Skin and chop the onions.Use scissors to chop the dates roughly.Peel and crush the garlic.Tie the spices up in a piece of muslin (I used the net bag that the garlic came in). Step 3: Cook the Chutney. Put everything in the slow cooker and cook on high for about 8 hours, stirring halfway. Then take the lid off and continue cooking on high for another 2 hours or more, until the chutney is thick and there is no loose liquid. Stir occasionally .You can turn off the slow cooker and leave the chutney overnight, then cook more the next day - I had to do this because it wasn't ready by bedtime!(On the stove top, it will take 2 or 3 hours to cook on a low heat - you need to stir often or it will burn, especially towards the end) Step 4: Pot and Cover. Remove the bag of spices. Transfer the chutney to clean dry warm jars (heat them in a low oven for half an hour.). Cover immediately with vinegar-proof lids. Label and store in a cool dry place. Best left at least a month before eating as the flavour mellows. Keeps a year at least.
Introduction: Turkey Ball Soup. Konigsberger KlopseOriginally a German soup my Mom taught me...I just made an updated version and it is spectacular. Originally ground pork balls dropped into a boiling light broth, I had leftover turkey broth from Christmas - got a free range turkey and normally like to use every last part. I bought more ground turkey, added almond meal, and egg, leftover parsley pesto, ground fennel and liquid aminos. I also added 2 tablespoons of this kosher chicken broth I found. Awesome! Never be afraid to add more water. In the turkey stock I had first added 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery and good splash of both white wine and white vinegar. Add a teaspoon of honey or agave also. After it's boiled vigorously for 20 minutes add 5-8 rolled turkey balls. Wait 2-5 minutes, fish them out and add the rest. Put the first balls back in. This is an unusual version of golden wedding soup also. I don't eat pork, and chicken or beef does not work as well. I suggest adding a squeeze of lemon, diced parsley and or spinach near the end also. I'm new at this so let me know if I need to clarify.
Introduction: Apple Chips. Having braces and eating apples don't mix well so I was absolutely crushed when I got my braces in and I couldn't eat any apples.  I wanted to find a simple way that kids with braces could enjoy the delicious taste of apples yet not damage their braces.
The perfect solution to my problem was to make "apple chips", or just very thin slices of apple that are easy to chew even with braces. These apple chips have helped me overcome my fear of eating apples with braces, and they taste delicious!  They are an extremely healthy snack that is perfect for snacks, appetizers, and picnics.  The total calories for these apple chips is about 100 without any dips or flavoring.
This snack can also taste even better by dipping it in chocolate syrup or peanut butter.  You can sprinkle cinnamon over your apple chips to make them taste even better!I was inspired to make this snack because....
- I needed to find a way to continue my love of apples even though I had braces!
- I wanted to eat a healthier snack while watching TV.
- My mom said to eat the apples before they go bad!To make this snack, you will need....
- An apple (preferably a big, red one)
- A bowl
- A fruit/ vegetable peeler
- Cinnamon (optional)
- Chocolate Syrup (optional)
- Peanut Butter (optional)
To make this snack, peel the skin off of your apple and begin peeling the fruit of the apple making sure the "chips" fall into your bowl.  Rotate the apple as you peel because you want to get as many chips as possible out of this apple.  When you are done filling your bowl, you can begin eating them or you can enjoy them with a dip or topping.  You can drizzle chocolate syrup over them as I did in the picture, or you can spread peanut butter over the chips. 
I hope you enjoyed making your Apple Chips!
Introduction: Bread Pizza -- Quick Delight. Bread Pizza has always been a childhood delight, or teenage delight.Crispy toasted bread and a spread of all veggies, cheese and tomato sauce. This is a quick snack for kids when they wish to eat pizza and cant wait for long :) This microwave bread pizza would take not even ten minutes when you have the cheese grated and sauce ready on hand.. Yummmm..... Step 1: . Ingredients:
Bread slices- 5 to 6
2 tsp melted unsalted butter
onions -1 (finely chopped)
Tomato - 1 (finely chopped)
Capsicum - 1(finely chopped)
Grated cheese
Tomato ketchup / pizza sauce / marinara sauce
Salt to taste
Pepper powder to sprinkle. Step 2: . Method:
Mix all the vegetables together with a pinch of salt.
Fresh bread slices can be used Or you can toast it with butter.
Heat a pan with little butter. Toast the slices on one side till its crispy.
Remove and spread a tsp of tomato ketchup on it.
Add over the bread, 2tbsp of mixed vegetables.. sprinkle the generous helping of grated cheese on it.
Transfer everything to a microwave plate n cook for 3 minutes in high temperature..till all the cheese gets melted.
Remove the slices from the micro oven and sprinkle wee bit of pepper powder.
Top it with some tomato ketchup. You could even make a nice smilie face on it to make it more attractive to your little ones.
Serve with any fresh juice for a perfect and healthy breakfast.
I am sure Kids will definitely love it...Yummmm....