MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Easy Thick Fluffy Pancakes. In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started!If you have any questions or comments put them down below and I will get back to you as soon as I can. Follow the easy steps or watch the short video tutorial or better yet do both! :) Step 1: Ingredients. Ingredients:2 cups of all purpose flour1 tsp of salt2 Tbls of baking powder3 Tbls of granulated sugar2 Large Eggs1 3/4 cup of milk1/4 cup of melted butterTools:SkilletKitchen sprayWhiskSpatula Step 2: Combine Dry Ingredients. First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like.  Step 3: Beat the Eggs. Now in a large bowl add your two eggs and beat them with a whisk or fork.  Step 4: Add Milk and Butter. Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.  Step 5: Add Flour Mixture. Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.  Step 6: Cook Those Pancakes Part One!. Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.  Step 7: Cook Those Pancakes Part 2. When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes. Step 8: Video Tutorial. Check out the short video tutorial and see the steps in action.
Introduction: Green Tea Meringues With Nutella. I had some egg whites left over from another recipe I had made, and I wanted to do something different with them. I couldn't figure out what to do with egg whites besides meringue. So, I looked in my cupboards to see what else I had. I came across a bag of matcha green tea that I bought wanting to try it and some Nutella. Perfect! 
These are light and fluffy and chocolaty sweet.  Step 1: Ingrediants. 1. Six large egg whites
2. One and a half cups sugar
3. One teaspoon vanilla
4. One and half tablespoon matcha green tea ( green tea powder)
5. Pinch of salt
6. Hand mixer Step 2: Prep. Preheat oven to 300 degrees. 
Lightly oil baking sheet or cover with parchment paper and set aside. 
Allow egg whites to warm to room temperature.  Mix sugar and matcha together in separate bowl and set aside.  Step 3: Making Meringues. In a large mixing bowl add vanilla and salt to egg whites. Beat on low speed till soft peaks form. 
In a separate bowl mix sugar and matcha. Slowly add sugar mixture to the egg white mixture, one tablespoon at a time. Allow each addition to dissolve fully before adding more. 
Beat on high till stiff glossy peaks form.  Step 4: Baking. Using a small table spoon, scoop meringue onto you  baking sheet. Leave about half and inch or so between scoops. 
Place baking sheet in oven and baking about 20 minutes. When meringues are done they should give off a slight hollow noise when lightly tapped. 
Let cool on sheet for a couple minutes before removing. Allow meringues to full cool.  Step 5: The Yummy Bit. Add Nutella to the bottom of a meringue the add another, sandwiching the Nutella in. 
Enjoy! Green tea and Chocolaty hazelnut is the perfect mix. Enjoy these with a nice mug of tea or a tall glass of cold milk.
Introduction: The Epic Carrot Dude.. ever been really bored? every had an un wanted carrot in your hand? well combined these odd things to make you super cool mini carrot dude. eat away all the unwanted carrot to the wanted size, (10cm-5cm), rotate the carrot around in your mouth making grooves with your teeth. never take big chunks out els it might ruin your master piece. when you have the right thinckness's use a knife or finger nail to finnish the detail on your epicness of a carrot dude. good luck :3
Introduction: Pumpkin Pepita Caramels. Do you want the perfect fall-time treat? Something soft and chewy? Caramely? With toasted, nutty pepitas? Full of pumpkin and warm autumn spices? You're in the right place! By the way, these go perfectly with a cup of coffee... Ingredient List for Pumpkin Pepita Caramels: ½ cup raw pepitas ½ cup heavy whipping cream 2/3 cup canned pumpkin 1 tsp ground cinnamon ½ tsp fresh ground nutmeg ½ tsp ground ginger ½ tsp fine sea salt 1 ¾ cup granulated sugar ½ cup maple syrup ½ cup light corn syrup ¼ cup warm water 4 Tbs butter, cut into small pieces seeds from 1 vanilla bean Step 1: Toast the Pepitas & Prepare the Pan. In a dry skillet over medium heat, cook the pepitas until they just start to turn brown and start to pop; remove to a plate and set aside. Line an 8X8 square pan with parchment paper. I always find this a little awkward, but it's necessary. I cut two pieces of parchment paper, both a hair less than 8" so they fit in the pan perfectly. I put the first piece in and crease it where the pan bends and then at the top. I place the second piece in the opposite direction and do the same.   Step 2: Heat the Sugar & Prepare the Pumpkin. In a heavy-bottom, medium-sized pan combine the sugar, maple syrup, corn syrup and water. Stir gently to dissolve the sugar and then let it cook over medium heat until the mixture reaches “soft ball” stage, or 244 degrees F. Do not stir after the mixture has begun to heat (this could cause crystallization). Meanwhile, in a second saucepan combine the heavy cream, pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Heat over low and allow to warm, but do not let it boil. Step 3: Combine the Hot Sugar & Spiced Pumpkin. When the sugar mixture has reached 244 degrees F, add the warmed cream and pumpkin mixture and bring the temperature back up to 240 degrees F (this will take about 20-30 minutes). Stir gently and frequently to prevent burning. Prepare the butter by cutting it into small pieces. Scrape the seeds from vanilla bean pod and set them aside. When 240 degrees F is reached, turn off the heat and stir in the butter and vanilla beans seeds. Step 4: Pour Into the Pan & Add the Pepitas. Pour the caramel into the prepared pan and allow to cool for 1-2 minutes. Sprinkle the toasted pepitas over the entire surface of the caramel. Don't touch the caramel with your hands, it is very hot! Allow the caramel to cool for at least three hours, or until set. Remove the whole block of caramel from the pan (using the parchment as handles) and place it on a cutting board. With a sharp knife, cut the caramel into 1” squares and wrap each one in wax paper or place into paper candy cups. Store in an airtight container.
Introduction: Boondi Raita. Ingredients Spicy Boondi - 1 cup Curd/Yogurt - 1 cup Salt to taste A few chopped Coriander leaves Chaat masala - 1/4 tsp Red chilli powder - 1/4 tsp Pepper - 1/4 tspMethod: 1. Take curd in a bowl, add salt, chat masala, chilli powder, pepper and coriander leaves.  2. Mix this well and then add boondi. 3. Serve this in a bowl and garnish with coriander leaves. Sprinkle some chilli powder.Like us on FACEBOOK -  https://www.facebook.com/HomeCookingShow Follow us on TWITTER -  https://twitter.com/VentunoCooking A Ventuno Production :  http://www.ventunotech.com
Introduction: Pork Tamales. These are pork tamales in every sense-the filling is pork and the stock and lard mixed with the masa are all from a pig. Traditionally in Latin America, they are eaten on holidays and special occasions, and making them is a process, and you usually make about 100 at a time. They also freeze well, and you can take them out and steam them at any time. It's best to ask for people to help and plan on making lots.  Step 1: Slow Cook Pork . We broke down a whole pig, and are lucky enough to have a sous vide machine, so I put about 12 pounds of pork roast into the sous vide overnight at 140. It was super tender. If you don't have a whole pig or sous vide, buy pork shoulder or pork butt and slow cook it over a very low heat for 6 hours or cook it overnight in a crockpot. You can also add two cloves of garlic, a roughly chopped onion, and salt and pepper. Save the stock that it cooked in and use this when mixing the masa.  Step 2: Make Adobo Sauce. Use 10 dried ancho peppers and 10 dried pasilla peppers. Heat up a pan of water and soak these in the water. When they have softened, take them from the water, but don't discard it. Remove the seeds and stems from the chili peppers. Put them in a food processor with 1 onion, 1 head of garlic, and 3 tbsps of cumin. Add 1.5 cups of the water you soaked the chilies in. Puree this into a sauce. Put this into a large saucepan and add 1 tbsp. of sugar and 1 tbsp. of vinegar and bring to a simmer.  Step 3: Simmer Pork in Adobo Sauce. Save the water you cooked the pork in. Remove the pork, shred it and add it to the adobo sauce. Keep it on a very low simmer.  Step 4: Mix Masa With Lard and Stock . The ratio used here will all depend on the directions on the package. All masa is different, so it's best to follow it. I used Maseca masa. 12 cups MASECA14 cups pork broth2.5 cups lard2 tablespoon baking powder2.5 tablespoons saltBlend these together until they have a thick paste substance.  Step 5: Spread Masa in Corn Husks. Take two corn husks that have been soaked for at least 2 hours, and lay them on top of one another. Spread about 1/4 cup of masa in the husk. Smear it in the right hand corner of the leaves, leaving a few inches empty below and about 1 inch on the left side of the husk with no masa. Put in pork filling. We also added a little Oaxacan cheese and roasted poblano peppers.  Step 6: Roll Tamales . Start rolling from left to right, then when you reach the center, fold the bottom part of the corn husk upwards. Continue to roll until you reach the end.  Step 7: Steam Tamales . Put meat broth or water in the bottom of a large steamer. This should not be touching the bottom of the tamales, but also be careful it doesn't evaporate or you'll scorch the pan and tamales. Place your tamales in the steamer, cover and let them steam for 2 hours over a medium flame.  Step 8: Serve! . Tamales are pretty festive just on their own, but a little guacamole and salsa on the side are good also.
Introduction: Spicy Pigs in a Blanket. These spicy and delicious pigs in a blanket couldn't be easier to make. With just three ingredients and about 15 minutes, you can wow your friends and family with a delightful and flavorful appetizer. Using puff pastry instead of crescent rolls or other pre-made dough makes them crusty, flaky, and fluffy compared to other pigs in a blanket recipes. I hope you enjoy them.Ingredients:8 hot dogs1 package sliced habanero jack cheese2 sheets puff pastry doughSalsa Brava, for dipping (optional)*Helpful Gear:Silpat*Salsa Brava is a hot sauce with the consistency of ketchup that is fantastic for dipping. Step 1: Dough. Preheat oven to 425 degrees Fahrenheit.Carefully unfold the dough sheets and lay flat on a smooth, clean surface. Using a table knife, gently divide the sheet into 4 pieces. The width of the pieces should be about the length of a hot dog. Stack and set aside. Step 2: Rolling, Rolling, Rolling.... Place a dough square on a flat, clean surface and add a slice of cheese on top. Place a hot dog on top of the cheese and roll the hot dog up in the dough and cheese, as shown. Press gently along the seam to seal. Using a sharp knife, cut into thirds and place on a Silpat-lined baking sheet. Step 3: Bake and Enjoy!. Bake in a 425 degree Fahrenheit oven for 15 minutes or until golden brown. Enjoy with some Salsa Brava, or your favorite dipping sauce!
Introduction: How to Make 3 Champagne Cocktails for New Year's Eve. Check out the printable recipe here:  http://vegetarianbaker.com/champagne-cocktailsChampagne and New Year's Eve go amazing together. However, it could become a bit boring with just plain champagne. Here are 3 Champagne Cocktails to spice up your New Year's Eve Parties. If you aren't of age or don't like champagne, you can use ginger ale, sparkling cider, or other non-alcoholic versions. These recipes are very simple and can be altered easily for your liking. If you have any questions about flavor combinations or suggestions, feel free to tell me in the comments. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Subscribe, It's Free:  http://bit.ly/SubscribeToVegetarianBakerChampagne MojitoLime | 1 WedgeMint | 6 LeavesGranulated Sugar | 1 teaspoonChampagne | 4-6 oz. Squeeze lime juice into glass. Add the mint and sugar. Muddle until mint aromas form.Top with Champagne.Enjoy.Cranberry Orange Champagne Orange | 1 WedgeCranberry Juice | 2 ozGranulated Sugar | For GarnishChampagne | 4-6 oz. Rim glass with the orange wedge. Dip glass into plate of sugar to create a sugar-rimmed glass.Squeeze orange into glass with the cranberry juice. Top with champagne.Garnish with orange peel twist and Enjoy.Blackberry Rosemary Champagne Rosemary | 1 SprigBlackberries | 3 LeavesChampagne | 4-6 oz.Muddle to blackberries in your glass. Add another blackberry and top with champagne.To remove bubbles, use the rosemary sprig to mix it around. Leave sprig in as garnish.Enjoy.
Introduction: Fruity Pizza Cookies!. Hi! Thanks for joining me! Do you like pizza themed desserts that are delicious finger foods but that are easy and quick? Well, here's one recipe that I thought might be kind of fun. I hope you enjoy it! They were a lot of fun to make and very yummy!Fruity Pizza Cookies
(Total Time: 35 minutes; Prep. Time: 20 minutes; Baking Time: 5-7 minutes; Decorating Time: 5-10 minutes)
(Makes about 20 cookies...after tastes :))
1 1/8 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 stick of butter or margarine, softened
3/8 c. granulated sugar
3/8 c.  packed brown sugar
1/2 tsp. vanilla
1 large egg
Fresh blueberries (the "olives")
Canned Cherry Pie Filling (the "sauce" and "pepperoni")
Shredded Coconut(the "cheese") Step 1: Make the Dough!. Mix first three ingredients in bowl and set aside.
In a mixing bowl, combine softened butter, both sugars, and vanilla and beat until creamy.Add egg and mix.
Stir in flour mixture. Step 2: Shaping the Slices!. All right, that was pretty easy, wasn't it? Now it's time to shape the slices. It's pretty straightforward. You just roll a little ball about an inch in diameter and shape it into a pizza slice on a greased pan. It's a little time consuming, but you get quicker as you go along! Step 3: Baking the Cookies!. Time to bake! Preheat the oven to 375. Cook for 5-7 minutes or until slightly brown.
Right when cookies are done, mold a little crust on the cookie to make it look more like a pizza. But be careful! They will be hot! Step 4: Decorating the Cookies!. Separate cherries from sauce in the pie filling and set both aside. Slice the cherries.
Slice blueberries.
Yay! Now is the fun part!
Spread a small dab of sauce onto cookie. Sprinkle with coconut. Top with sliced blueberries and cherries.
Next step is the best of all! Of course, you have to sample your creation after all of the work you went to.
I hope you enjoy the recipe!
Introduction: Vanilla Mocktail Float. This is a simple and tasty party drink that I LOVE!!!
It is the way to get sweet and fizzy at the same time. Step 1: Ingredients. You will need
2 1/2 cups Vanilla Ice Cream
1 cup Coca Cola or Root Beer
Blender Step 2: Put, Put, Put, Put. Put the ice cream and the coke or root beer in the blender. Step 3: Blend!. BLEND!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Step 4: ENJOY!. Enjoy this sweet and fizzy delicacy while I cross my fingers that you vote for it.
Thank you for your attention,
Conversegirl
Introduction: Spicy Squash Tacos (in 20 Minutes). These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com. Ingredients:1 tablespoon oil 1 cup small-dice onion 1 teaspoon chipotle powder or chili powder 1 teaspoon salt 2½ cups small-dice butternut squash ½ cup vegetable broth for serving: corn tortillas queso fresco crumbled fresh or pickled jalapeños (optional) Step 1: Cook Onions. Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes. Step 2: Add Squash & Broth. Add the squash and broth, stir to coat the squash. Step 3: Cook. Cover and cook until it’s knife-tender, about 10-15 minutes. Step 4: Assemble. Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalapeños, and other toppings of your choice.
Introduction: My Granny's Homemade Tomato Sauce. My granny brews her own tomato sauce since... well, since always... The whole family uses her sauce in cooking instead of the typical, super market bought sauce (which is full of preservatives). The whole process takes place during summer (usually August) when our homegrown tomates are ripe and nice!!!  Step 1: The Ingrediants.... So, for this recipe you'll need;a)Tomatoes (duh) (last time we used 30kg for 25 jars of medium consistency sauce)b)Water...............................Also things like a tomato press, jars and their lids, and thick gloves come in handy... Step 2: Wash and Boil Your Tomatoes. Wash your tomatoes and then place them into a cooking pot with boiling water. Let them boil till their rind gets easily peeled off. Step 3: Mash Up the Totatoes..!. Peel the rind off the tomatoes and mash them up with your tomato mill..  Step 4: Boil the Mixture (again). NOW, .... The concept is that you boil your sauce till it thickens and then you put it into the jars. The thing is that in this step it comes to decide your preffered thickness of your sauce... For example, my granny preffers a medium thickness for her sauce and thus, she boils the mixture but she doesn't overdo it.                                                                                                                                                  MEANWHILE...... Step 5: Prepare the Jars. Wash the jars and their lids thoroughly and put them into a cooking pot with boiling water. Let them boil. (Boiling the jars adds into the sterilization process) Step 6: Pour the BOILING Mixture Into the Super HOT Jars. The thing is that you MUST fill the jars 100% (and that;s when you;ll need the gloves). By filling the jars up to the top, there is no air left and thus, the sauce can be kept into the seelled jars up to 2 YEARS yet still fresh and edible, without using ANY preservatives. XD Step 7: All Done! (last Tricks That Make the Difference). Screw the lids to their jars while they're still hot and then, flip over the jars for a day. After that you can store them, and when you need to use some of the tomato sauce for your cooking, open a jar.Disclaimer; Once a jar is oppened there is a limited time before the sauce starts to go bad (just like any other sauce).
Introduction: Homeade Potato Dinner Rolls. This recipe for Homeade Potato Rolls is, if memory serves, originally from the Betty Crocker's Cookbook, 1978. However, our family has been making them for so long that I think of them as our secret recipe. They're amazing either as casserole-rolls or as crescent rolls, they're amazingly tender and soft, and the flavor of the potato is great!
The photo is after cooking. Unfortunately, between taking them out of the oven and taking a photo, quite a few had already been "sampled". An unavoidable consequence, it seems, and when planning how many to make, attrition should be taken into account. Step 1: Step 1 - Make Mashed Potatoes. This recipe calls for about 1/2-1 cup of unseasoned mashed potatoes. To do this, take one or two smallish potatoes, peel and slice, and boil until soft enough to easily break with a spoon. Drain the water, and mash. Step 2: Step 2 - Add Ingredients. I'm lazy, so I'm using a breadmaker, but it's just as easy to do this in a bowl by hand.
In a breadmaker, the main difference is that you need to add the yeast last, and the liquids/liquid-like ingredients first. Make sure that if you do it in a breakmaker you use the "pasta" cycle. You won't be letting this dough rise right now, it rises slowly in the refrigerator overnight instead, producing a very soft texture.
The ingredients to add are:
1. 1/2-1 package of active dry yeast (1.5tsp)
2. 3/4 cup of warm water
3. 1/2-1 cup of mashed potatoes
4. 1/3 cup sugar
5. 1/3 cup butter or crisco
6. 1-2 eggs
7. 3/4 - 1 1/2 teaspoon of salt
8. 3-4 cups of flour
Mix together in a bread mixer, or if by hand, let the yeast rise in the water briefly and then knead the ingredients together. Step 3: Step 3 - Raise and Bake. Put the dough into an oiled bowl and cover tightly. Put in the refrigerator for at least 8 hours, and as long as 5 days. When done, take the dough, punch down, and split into 1" balls. Place the balls in a dish so that they were touching. Let the dough rise for at least an hour, probably as long as four. Next, bake in a preheated 400 degree oven for about 15 minutes. Brush with softened butter before baking for a stronger flavor.
To make crescent rolls, roll out about half the dough into a circular round. Slice into pieces as if cutting a pizza, and roll from the wide end to the tip. Cook the same way as with casserole rolls.
Introduction: Salted Caramel Brownie Bites. Dessert without the guilt!!! Step 1: Salted Caramel Brownie Bites. IngredientsChocolate brownie Quest Bar3 caramelsSea saltOrder Quest Bars here!! http://bit.ly/1neQza6Instructions Place bar on microwave safe plate and microwave for 10 seconds. Break bar into 3 pieces. Flatten each piece and place caramel inside.Roll dough into a ball with caramel in the middle. Place on baking sheet with parchment. Bake at 350 for 8-10 minutes. Sprinkle with sea salt as soon as they come out of the oven.Let cool for a few minutes and enjoy!!3 Bites for 250 calories8g Protein  40g Carb 21g Protein
Introduction: Tangy Fried Green Tomatoes. We had many unripe tomatoes in our garden when the first frost arrived, and we had to find a way to make something interesting out of them. It seemed my only real option (in my opinion) was to give fried green tomatoes a go. I’d never made them and it just made sense.Southern dishes are always such a curious undertaking. Rich, fatty, flavourful and full of character, dishes such as red-velvet cake, deep fried chicken, fatback collard greens and pecan pie are typical staples of southern cuisine. As a Yank, I live vicariously through my Southern friends and the feeling they get about their comfort foods. Wikipedia told me that the most notable influences of Southern cuisine come from the English, Scottish, Irish, German, French, Native American and African American traditions. I enjoy taking moments to step back and savor the history of this melting pot cuisine before diving into my own version. Here are my fried green tomatoes. Step 1: Ingredients and Directions. Tangy Fried Green TomatoesIngredients 6-7 medium sized firm, green tomatoes 1 cup of cornmeal ½ cup all-purpose flour 2 tsp salt 1 tsp garlic powder ½ tsp cayenne pepper ½ tsp paprika 1 tsp dried basil 1 tsp black pepper 2 eggs ¼ cup milk or buttermilk 1 lemon Cooking oil Directions Slice tomatoes into ½ inch slices. I do not recommend using end pieces as they don’t hold the cornmeal mixture very well, so be sure to make each slice flat on both sides. In a small bowl, mix the eggs, milk and lemon juice as well as some of the zest. Combine all the dry seasoning, flour and cornmeal into a container with a top (or one that is deep enough so you can shake the contents without making a mess). Heat a skillet or frying pan in medium high heat. Add enough oil to grease the pan with a (not too) generous layer. Begin dipping slices of tomato one at a time into the egg mixture. Then drop them into the cornmeal mixture. Cover the container and shake for a few seconds. Your tomato should be thoroughly coated in cornmeal. Place coated slices in the hot pan and fry until golden brown on each side. This could about 5 minutes per side depending on the heat your stove produces. When cooked to your satisfaction, place the slices on paper towels in order to soak up some of the grease. Dip in hot sauce and devour while hot. Serves 4-6.
Introduction: Life Hack 101: Snack Emergency Kit. I know this life hack is extremely simple, but then there's no excuse for you not to know it. I mean, this is basic, basic knowledge in life!When you need en energy boost or a quick snack or dessert, take out your snack emergency kit. It only consists of three items: A spoon, old-fashioned peanut butter (only blended peanuts and a bit of salt), and dark chocolate or cacao nibs.See the next steps for the snack emergency kit user manual. Let's get started. I mean, this is vital information! Step 1: Snack 1. Instructions: Take a piece of chocolate. Make sure to break a few extra pieces off in case one is not enough. Put some peanut butter on top of the chocolate using the spoon. Take orally for instant relief. Step 2: Snack 2. This version is sugar free.Instructions:Take a dripping spoonful of peanut butter and sprinkle with cacao nib. Enjoy for instant satisfaction. Step 3: Picking the Materials for the Emergency Box. I know some people might start arguing that this is not healthy, etc., etc. But let's make one thing clear: This is a snack, not dinner. Secondly, the reason peanut butter and chocolate are often considered unhealthy is because of the sugar and refined fats they usually contain. But if you choose a good old-fashioned peanut butter made from only crushed peanuts and salt, those unhealthy aspects are avoided. Almond og hazelnut butter could also be used.Also, the darker the chocolate is, the better, as that means it contains less sugar. You can also just follow step 2 for a completely sugar-free snack.I encourage you to do an internet search for the health benefits of chocolate and peanut butter! Step 4: Disclaimer and Warning. DISCLAIMER: I am not responsible for any results these snacks might have on you.WARNING: These snacks may be addictive.
Introduction: Peppers & Cheese Double-Stuffed Potatoes. Here's a SUPER simple double-cheese stuffed potato to add to your Brunch line-up.
Fresh Poblano Chiles are milder than Jalapenos but still offer a spicey boost when you want to kick things up a notch.
You can make this stuffed Potato a day or 2 ahead and then reheat in the microwave.
They taste wonderful! Step 1: What You'll Need:. Poblamo Chile & Jack Cheese Potatoes:
Baked potato skins/shells
Frozen shredded Hash Browns
Cream
Sliced Jack Cheese (or any cheese you like)
1 fresh Poblamo Chile
Crushed Red Pepper Flakes (optional)
Garnishes (all optional):
Shredded Chedder Cheese
Cilantro
Bacon Bits
Sour Cream
Potato prep:  Pierce the potato a few time with a fork and bake uncovered at 375 degrees for an hour.  It doesn't matter if it's not cooked soft enough to squeeze.  It will continue to cook once you take it out of the oven.
When the potato is cool enough to handle, quickly cut it in half with a sharp, NON-serrated blade. Serrated blades will tear the skin and that's not a good thing. ;-)
Scoop out the inner potato being careful not to break the shell. Set the Skins/shells aside. Feed the scooped out portion to your pooch. ;-)
Take the frozen Hash Browns from the freezer and guesstimate how much you'll need to stuff the potatoes.  I used about 3/4 cup per potato. This isn't a critical step because you can always grab more if you didn't get enough. No harm, no foul.
Put the shredded hash browns in the microwave and heat them until they are warm and soft.
Thinly slice some of the poblamo chile and mix them in the shredded hash browns. Step 2: Stuff the Potatoes. Season the shredded hash browns with salt and pepper and mix in the sliced poblamo chiles.
Fill the potato skins half way with the hash brown/Chile mixture, pressing gently.
Slowly pour some cream over each potato. They should take 1 -2 tablespoons each, depending on their size.
Cut the Monterey Jack cheese slices in half and place 1/2 slice on each potato.
Mound more shredded Hash brown/chile mixture on top of the cheese. Press gently and pour more cream over the top.
Bake in a preheated 350 degree oven for 45-55 minutes or until the tops of the potatoes are lightly browned.  Step 3: Garnish and Serve.
Introduction: Chicken Sesame Skewers With Mini Paprika & Silver Onions Recipe. Ingredients:500g chicken breast250g baby corn200g mini paprika150g silver onions50g sesamesalt, pepper & paprikaoilwooden skewers Step 1: Preparation. Cut the chicken breast in stripes and scatter salt, pepper, paprika & sesame to it. Mix it and pin it on wooden skewers. Take a bowl and add the mini paprika, baby corn & silver onions. Scatter salt, pepper, paprika & sesame to it. Give 2 spoons oil to it and mix everything together.  Step 2: Finish. Place the chicken skewers on an oven plate and lay the vegetables on the plate. Put it in the oven at 180 degrees celsius circulating air for about 30 minutes and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...
Introduction: Prepare Spicy Fried Chicken. Fried chicken is one of my favorites. I usually prepare fired chicken at home most of the time instead of buying'em. There are tons of fried chicken recipes and I love all kinds - pan-fried, deep fried, or pressure fried. Anyways, in this ible I'll share my mom's spicy deep fired chicken recipe. If you love spicy foods then you'll love this recipe. The prep time is 15-20 minutes. If you don't have much time on hand and looking for an easy yet yummy recipe, then this is the one. Give a try! Step 1: Ingredients Needed. To prepare spicy fried chicken you'll need:Chicken chopped - 500 gramsChilli powder - 1 tspBlack pepper - 1 tspSalt - for tasteGarlic paste - 1 tspGinger paste - 1 tspAll purpose flour - half cupRice flour - half cupCoriander leaves - chopped, 1 tbsp.Oil - -to fry Step 2: Marinating the Chicken. Wash and clean the chopped chicken.In a small bowl add the chopped chicken pieces, garlic paste, ginger paste, black pepper and salt (a pinch).Mix all the ingredients really well. Keep them in a dry place for marinating while preparing the batter. Meanwhile put the oil on medium flame to heat. Step 3: Preparing the Batter. In another small bowl add all purpose flour, rice flour, chilli powder and salt (for taste).Add water to make a thick batter. Mix them nicely.Add chopped coriander leaves to the paste and mix them again. Step 4: Frying. Take a piece of seasoned chicken piece and put it into the batter.Cover the whole piece with the batter evenly on all sides.Add the batter covered chicken piece to the heated oil .Fry it in low-medium heated oil.Add more pieces to the oil but make sure not to smudge all the pieces together. Keep the oil on low-medium heat.Fry all sides evenly. Fry until the pieces turn into golden or light brown color.Serve while hot and have it with some ketchup or chatni. Enjoy!
Introduction: Cinnamon Ramon Noodles. this is my favorite lunch food! its really good! Step 1: The Noodles. first make your ramen noodles. Step 2: The Cinnamon. now, add 1 tablespoon of cinnamon per bowl of ramen noodles. Step 3: To Cool Dowm. you can wait for it to cool down. OR you can do what i do, put 1 ice cube in there and stir it until the cube melts. Step 4: Enjoy!. eat it up! and tell NO ONE why your noodles taste soooo good!
Introduction: Funny Dinner. I love to play in the kitchen.
Once I made this dinner for my boyfriend, and took a pic.
It's just for getting some inspiration to make your own.
Introduction: Pepperoni Pizza Dip. Instead of opening a bag of chips and eating it with nacho cheese at this years Super Bowl (GO STEELERS!!!), dip them into this delicious pepperoni pizza flavored dip. A sure crowd pleaser! Please comment, subscribe and root for the STEELERS!!!!! Step 1: Taking Your Positions. You are going to need:
1 package (8 oz.) cream cheese
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup pizza sauce
As much diced bell peppers as you want
As much pepperoni, whole and diced, as you want
As much diced onions as you want
As much cheese as you want Step 2: 1...2...3.... Mix the cream cheese, the sour cream, the oregano, garlic powder and cayenne pepper in a mixing bowl. Stir until it has the texture you want. Step 3: ...HUT!. Spread into an ungreased pan and spread the pizza sauce on top. Step 4: Tackle Him!. Put on the toppings and add more if you want. Put it in the oven at 350 degrees for 10-15 minutes. Step 5: Run for the Touchdown!. Take out of the oven, sprinkle on the cheese and put it in the oven for another 5 or so minutes. Step 6: TOUCHDOWN!!!!!. 
	Cheer for the winning team while finishing your delicious creation. Have a good Super Bowl!!!
Introduction: Spicy Radish Salsa. This recipe is spicy, as well as moist and refreshing, I love it!! I suppose the heat of the dish completely depends on what type of chilli you use, but i just used a normal red chilli that you get in packs from the supermarket and the dish ended up rather poky! This recipe is nice though as you get the cooling elements from the radish and cucumber, the sweetness from the apple, and then the spiciness from the red chilli. This is nice to have with tortilla chips, chilli, or on the side of any type of Mexican dish really. It is also nice as a relish for burgers, so good to bring to a barbecue, now that the weather's nice!Spicy Radish Salsa12 large radishes, diced60g peeled diced and seeded cucumber60g peeled and diced apple1 red chilli, finely dicedJuice from ¼ a lemon1 tbsp freshly chopped mintSalt, pepper and sugar to taste Step 1: Recipe Instructions. 1. Mix all the ingredients together in a mixing bowl, season to taste, and serve!
Introduction: Dulce De Leche (Caramel) Latte *Video Recipe*. A cup of bold, dark coffee layered with creamy milk and a hint of sweet caramel is reason enough to get up in the morning. More specifically, a Dulce de Leche Latte will wake up your senses. And I'm going to make one right now. A latte is simply 3 parts milk to one part of espresso. And you can add many different flavors to spice it up. Using freshly roasted coffee beans and grinding them right before you use them, will give you that distinct flavor and aroma. First I'm going to steam my milk. When you direct pressured steam through milk, it changes the protein properties inside and forms these thousands of little tiny air bubbles that give you the steamed milk as well as a fluffy layer of foam on top. It also turns the milk sweet and delicious! Remember to use fresh and cold milk every time, and only steam the amount you need. I filled my milk pitcher and now i'll place the steam wand inside the pitcher until it's submerged. With the steam on full blast, I move the pitcher up and down until it gets warm.  I'm adding foam to the milk. See the milk spinning around like a whirlpool? The trick in steaming milk is to be patient with it. When it gets warm, I stop aerating it and then continue heating up until the side of the pitcher is too hot to touch. That's when I know my milk is ready. Now it's time for the espresso. You can play with the coarseness and grind amount to determine the boldness of flavor. I like mine on the darker, bolder side, so i'm going to put it on a coarse grind. I'm filling up my portafilter just to the edge. A portafilter carries the grounds in its basket, and attaches to the machine before water is pressured through to give you your espresso shot. So once i fill the portafilter with the coffee grounds, i tamp it firmly, about 30 pounds of weight, so that the surface is flat, compacted, and smooth. Now I attach the portafilter to the machine and let the infusion begin! You can see the thick espresso pouring out followed by a blonde crema. But now we need to act fast before the crema breaks down and the flavor loses intensity. Now i'm pouring the espresso into a mug and adding a tablespoon of vanilla syrup. Next, i'm pouring the milk into the middle of the cup, slowly, while holding back the foam with a spoon. The espresso and milk will start mixing together. When the cup is almost full, I pour the milk in a little faster until a foam starts to appear. Then I finish by scooping the foam out with my spoon until it looks like I have a little cloud in my cup. I drizzle some of the dulce de leche on top of the foam, and that's it -- the perfect latte. Totally delicious. Thanks to Breville for providing the Breville Barista Express!
Introduction: How to Make 5 Minutes Sandwich for Camping. This is very simple recepi that my friends and I used to prepare during our camping activity. its only need 5 to 10 minutes to prepare the sandwich.  Step 1: Prepare the Ingredient. The ingredients are:1 canned sardin with tomato saucecucumber/tomato/saladfresh limechiliesdiced onionsaltwhite bread Step 2: Mixed the Ingredients in Bowl. Open the canned sardin and put into the bowl. squeeze half of the lime,put some salt,half of diced onion and chilies and mixed them together. Step 3: Ready to Serve. take half of the bread and put some of the mixed ingredient from the bowl. then slice the cucumber/tomato/salad.they are ready to be enjoyed with your family and friends.
Introduction: How to Make Basbousa. I am pleased to extend to the steps basbousa of work.  It is of the desserts Al-Sharqiya in the Levant which is the source of popularity frequently dealt with in the month of Ramadan and the winter.  they needs the body Calories increase of activity and energy. Step 1: Ingredients. - 1 cup of Semolina. - 1 cub of Milk Powder. - 1 spoon of Baking Powder . - 1/2 cup of Castor Sugar. - 1/2 cup of Oil. -  The packet Cream. * Preheat oven to 160 Degrees. Step 2: Preparation. -  Put oil, sugar, and cream in the blender, and mix them. -  Put semolina, Milk Powder, and baking powder in The bowl, and mix them. - Put it inside a blender in the bowl, and mix it - Now place the mix in griddle after brushiry it with oil. Step 3: Adornment. - You can put some peanuts Before Bread. Step 4: Finishing Touches. - At the end of finishing the bread put the sugar Syrup . - Enjoy.
Introduction: How To: Pimp Your Rice Cake. Do you eat rice cake and don't like the flavor and are thinking about buying something else but still want a healthy snack for post workouts well here is a way to make a rice cake taste better and be filled with protein well here's a way Step 1: Material. Rice cakesPeanut butter Banana  Step 2: Prep . Get the rice cake and place it on the counter and grab a knife and the peanut butter Step 3: . Now spread the peanut butter on the rice cake and make sure to cover it completely  Step 4: . Now grab the banana and cut it up and put it on the rice cake and Enjoy! Step 5: . Now you have a tasty protein packed rice cake that is also a low calorie treat
Introduction: Alcohol-free Vanilla Extract. Vanilla extract is a wonderful ingredient added into nearly all classical American desserts. Cakes, cookies, muffins, to name a few. But did you know that the vanilla extract in your kitchen is made up of at least 35% alcohol?  This is because alcohol is wonderful in extracting the flavor from herbs and botanics, and vanilla beans are no exception. However, if for whatever reason, you cannot or do not want so much alcohol in your vanilla extract, there is an alternative!Slightly thicker in viscosity, alcohol-free vanilla extract is a perfect substitute to add into all your favorite baked goods. But if not alcohol, then what? Our surrogate will be Vegetable Glycerin! Let's get started steeping! Step 1: Materials. For this project, you will need:a paring knife (fancy word for small knife)3 vanilla beans12 ounce glass container for storage  10 ounces of vegetable glycerin (via online retailers or Whole Foods)Note on vegetable glycerin: please make sure it is food grade, if you are unsure ask an expert. I used Now Solutions 100% pure Vegetable Glycerin that is fine to consume internally as well as externally as a multi-purpose moisturizer. What exactly is vegetable glycerin? It is made from vegetable oil and is a by-product of soap manufacturing. The FDA has classified it as a carbohydrate. Its wonderfully popular in foods because of it's sweet taste and the fact that it has less calories than sugar, but for topical use, glycerin absorbs moisture from the air around it. Pretty magical stuff, really. Because of this, glycerin in any form, either animal or vegetable is a great substitute for alcohol in botanical extractions and herbal essences. Let's get started! Step 2: Preparing Beans. Take three standard-length vanilla beans and cut them lengthwise down the center. Take one half and open it  so the tiny pods are have more surface area to be extracted by the glycerin. Place all 3 halves (or six total) lengths of bean and place them into a glass container.  Step 3: Adding Glycerin. Pour in 10 ounces of your vegetable glycerin into the glass container. Close lid, and shake slightly to make sure beans are well incorporated  Step 4: Steeping. Allow your vanilla beans to steep in the glycerin for a minimum of 8 weeks, after that you can use some of it and allow the rest to continue to steep, or use it all. The best thing about the vanilla beans is that you can reuse them in another cycle of gylcerin steeping. After about two uses, though, I would recommend using new beans because their potency may wane. Enjoy!
Introduction: How to Level a Cake Using Dental Floss. Cakes never seem to level properly when baking, unless you invest in strange baking implements (that only work with certain pans). Rather than fiddling with serrated bread knives, or investing in a uni-tasker in the kitchen that Alton Brown would disapprove of, you can use dental floss to trim cake domes or split cake layers.  What you'll need: waxed dental floss. Unless you want to add weird flavors to your delicious baked goods, I suggest using unflavored floss.  Also, you will need a (baked) cake! Step 1: . Select a piece of dental floss at least 9 inches longer than the diameter of the cake you are cutting (e.g., for a 9-inch round cake, about 18 inches). Wrap the ends around your index fingers and position the floss at the level you want to cut through the cake. (In the picture below, I wanted so slice the frosted dome off the cupcake.) Step 2: . Pull the floss through the cake, using steady, even pressure. Keep the floss level.  Step 3: . Finish pulling the floss through the cake, and you're done!  In the picture below, the cut is a little slanted, because I didn't hold the floss perfectly level. If this is a problem, you can tie one end of the string to some kind of implement (chopstick, pencil, etc.) and only move the other end. Also, cakes without items baked into them cut more cleanly, because there is nothing for the floss to get caught on (like the shredded carrots in the carrot cake cupcake).
Introduction: Chocolate Finger-tips. Thinking about Easter chocolates? We were. We did the usual little figurines and so on, but that was a bit dull. Then - brainwave - what's both gross and delicious? Chocolate finger-tips.
Using Pinky-sil silicone, fingers, and chocolate, you can offer your friends a unique Easter chocolate. Step 1: Make the Moulds. Do the usual mould making - 1:1 mix of silicon, or whatever your stuff says. I used little plastic bottles as the formwork for the mould, didn't want to waste too much silicon. Egg cups would do, I guess, though you want something that will stand up as the chocolate sets.
I got my kids to use their fingers, but knowing they would wriggle around they set themselves up with books to read as the silicon takes about 20 mins to go off, longer if it is cold.
Once the silicon is set, it is not hard to get the fingers out; harder to get the moulds out of the forms. Make a little hole in the bottom of the forms, so air can get in as you lever/wriggle/ squeeze them out. Step 2: Trim and Prepare. Trim the moulds, and check for any leaks where fingers may have touched the formwork - you'll need to patch these. Then get your chocolate sorted. Thanks to the excellent Scoochmaroo, who sent us wonderful chocolate, all the way to Kabul, we were able to do something really special. Thanks again! (and she didn't even know us!). Step 3: Make Fingers. Pour your fingers. Make sure you shake and squeeze the chocolate down into the mould. We decided to put little toothpick-y things in them, both to add a handy handle and to possible insert the fingers later into, say, a cake.
Kids loved it, even though I got a bit terse as they (inevitably) wiggled as the silicon was settling…. but this is about involvement and creativity, not perfection.
I imagine these could look more realistic by blending in white chocolate. I suppose you could paint the nail too, with some kind of thin icing… dunno. Or try doing a whole finger… or a toe… or...
Introduction: My Go-to Curry. This is my emergency curry recipe for the times when the family shout for curry and I'm a little pushed for time.I don't worry about dry frying spices, or whizzing up pastes for this one. It also uses ingredients that I usually have lying around.As a tip- I buy (or make) frozen cubes of chilli, garlic, ginger and herbs for times such as this when I may not have fresh ingredients. I also always have oodles of chicken thigh fillets in the freezer. Step 1: Ingredients. 600g chicken thigh (skinless, boneless)2 onions3 cloves garlic1 frozen cube each ginger and chilli 2 tbsps garam masala1 tsp cumin seeds1 tsp tumeric1 tsp ground cumin1 tsp ground coriander1 tbsp tomato puree1 can coconut milk 1 can tomatoes Step 2: Prep. Add about a tbsp of oil to a large pan and add the chopped onion, garlic, ginger and chilliCook on a medium heat, adding a little extra oil if needed until the onions go translucent.Meanwhile dice the chicken thigh. You can use breast, this will cook much quicker, but we prefer the flavour of thigh meat. Step 3: Flavour Time. Add the spices to the pan (cumin seeds, garam masala, ground cumin and coriander)Cook for a few minutes taking care not to burn the spicesAdd the tomato puree and stir.Transfer the contents of the pan to a bowl. Step 4: Cook the Chicken. Turn the heat up on the now empty pan and add the chicken. Brown off the chicken for about 5 minutes. You may need to do this in batches so as not to stew the chicken.Add the spicy onion mixture and stir well to coat the chicken.Add the tomatoes and the can of coconut milk.You may find it looks like there's too much liquid at this point. However, if you simmer for a good 30 minutes it will reduce down.If you're in a hurry, or using breast meat then you can reduce the amount of tomatoes and coconut milk you use. Step 5: Dish Up. Serve with pilau rice, naan or chapattis, poppadoms, chutneys. Whatever takes your fancy really! For this one I served with pilau rice, mango chutney, raita and chapattis.