MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Cold Smoke Generator Hack. Here's a truly great tip on how to create your old "cold smoke" system for cold smoking meats, fish, dairy, garlic - you name it! Follow the simple tutorial and you too will soon be creating amazing produce and there really will be no going back. Step 1: What You'll Need. All you need for this great hack is a kitchen sieve and some food quality wood dust or pellets for cold smoking.Also a tea light candle or blow torch is required to start the wood off. Step 2: Preparation. Make sure the wood dust is as dry as possible to guarantee a good smoke (this may involve microwaving it beforehand). Step 3: Watch the Full Video Methodology Here:.
Introduction: DIY: Ice-Cream Party. What you’ll need:Free printable cone wrappersScissors  TapeIce cream (chocolate, vanilla, strawberry, neopolitan or whatever flavours you prefer)Ice cream Cones (regular and/or waffle cones) Toppings (chocolate syrup, whipped cream, sprinkles, caramel, etc.) Friends, preferably your own Step 1: . Print out your free cone wrappers, banner, and cards — designed with Neil Summerour’s Flirt Script — in color. Tape string to the back of banner and fold your tent cards. Step 2: . Roll the cone wrappers around the cones and use a strip of clear tape to fasten the two sides together. Do this for as many cones as you’ll need. Step 3: . After your designs are cut out and folded, you can start setting up. Tape or tie your banner up behind your table then set out each tent card with the corresponding topping or ice-cream flavor. If you’re outdoors and it’s a breezy day, we suggest taping down your tent cards so they don’t blow away. Step 4: . Invite your best pals over and start building your custom ice-cream cones. Step 5: .
Introduction: Bourbon Pecan Pie Candy Balls. These candy balls were inspired by bourbon pecan pie, which is my absolute favorite pie EVER!Who doesn't like bourbon pecan pie?Monsters.  That's who.These little confections are sweet and gooey and luscious and don't require any baking!  Yay!And how fun to serve these at a party!  Everyone will think you're super crazy fancy. Step 1: Ingredients. For approximately 24 balls, you will need:2 tbsp Bourbon ½ cup Crushed pecans ("cookie pieces" size) ½ cup Light corn syrup Pinch of salt 6 tbsp Sweet butter (room temperature) 2 cups Vanilla wafer cookies (Nabisco Nilla Wafer kind; pulverized) Powdered sugar Step 2: Marinate. Combine the pecans, corn syrup, bourbon, and salt.Cover and let stand for 1 hour at room temperature. Step 3: Dough. Combine the pecan mixture with the vanilla wafers and butter until you have a thick dough.Cover and refrigerate for 30-60 minutes until scoopable. Step 4: Form. Form approximately 24 balls.  A ½ oz disher helps.Refrigerate to set. Step 5: Coat. Coat the balls with powdered sugar.Keep refrigerated until ready to serve.
Introduction: Skull Jello Shots. This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels. Step 1: Ingredients. 1 Skull Silicone Mold 3 6(oz) boxes of Jello - I used grape, orange & raspberry 1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice Cooking Spray Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box. Mini Cupcake Liners Tools: Small measuring cups or squeeze bottles Step 2: Spike the Jello. To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine. You may adjust ratio of vodka or alcohol to suite your own taste. Step 3: Prepare the Mold to Set Jello. To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors. Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe. Step 4: Remove Skulls. Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface. Step 5: Shoot Responsibly!. Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve. Happy Halloween!
Introduction: Spiced Pumpkin Cheesecake Recipe. It was love at first bite with this spiced pumpkin cheesecake!  I was disappointed by all of the recipes out there that turned out flat, respectable-sized cheesecakes.  So I doubled up on pumpkin and cheese to create this epic, mile-high pumpkin cheesecake that is an absolute crowd pleaser! 
This unusual dessert makes a great addition to any holiday dinner.  But once you try it, you'll be looking for any excuse to make it again! Step 1: Ingredients. 
		8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)
		1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)
		24 oz.. (680g) cream cheese, softened
		15 oz. (425g) pumpkin puree
		2/3 cup (75g) sugar
		4 eggs
		1 teaspoon vanilla
		1/4 cup (30g) flour
		Pinch of salt
		Freshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)
		Optional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile! Step 2: The Crust. Preheat your oven to 350F (180C).
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated.  (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional. 
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.  Step 3: The Filling. 
In a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.
Add the eggs, one at a time, mixing after each until just incorporated.
Combine flour and spices and slowly add to the liquid mixture.
Pour mixture into crust. Step 4: Bake. 
Bake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.
Use a knife to gently loosen the crust from the edge of the pan.
Allow cheesecake to cool before removing the rim of the pan.  Refrigerate for at least 4 hours and up to overnight.
If you are traveling with the cheesecake, leave the pan in tact until ready to eat!
You're gonna love this one, I just know it!
Introduction: Giant Blue Cheese Wedge Salad - Use the Whole Head. I invented this recipe as a response to a very common problem.  Everyone loves the classic steak house wedge.  But when you go to a restaurant they never give you enough.  Lettuce is cheap and has very few calories so why not use more???
The solution...the Whole Head Wedge.  It's also known as the "Wedgewood Wedge" after my neighborhood in Seattle.
Enjoy Step 1: Ingredients. 1 cup blue cheese - I like to mix some Roquefort and other types of blue.  Just make sure you use high quality cheese3/4 cup mayonnaise3/4 cup sour cream1 bunch green onions - diced1 bunch radishes - thinly sliced5 slices thick cut bacon - I just microwave for about 5 minutes then cut into bits4 heads iceberg lettuce - cut it into a cube Step 2: Mix the Dressing. Put the cheese, sour cream and mayo in a bowl.  Break up the blue cheese with a fork and stir.  If the cheese is stubborn you can use a potato masher.  Mix till creamy, but leave some nice big chunks of cheese. Step 3: Build the Salad and Eat. Cut the lettuce into big cubes.  Drizzle with some of the dressing and a good amount of bacon bits, radish and green onions.
Don't forget to serve with extra dressing on the table.  You're bound to want more.
Introduction: Drill Powered Meat Grinder. this is how to easily and cheaply convert a manual meat grinder / pasta maker into a electric one with out much work Step 1: What You Need. you will need - 1 manual meat grinder/pasta maker-2 any hand drill Step 2: Prep . take off the handle Step 3: Add the Drill. attach the drill to the grinder like you would do when adding a bit to the drill Step 4: Done. now you have a cheap electric meat grinder that has enough power to grind meat with out hurting your handthanks for looking hope you like the instructable
Introduction: Campfire Ham, Egg & Cheese Bread Bowl. Ingredients:1 Lunch Size Bread Roll {Dinner Rolls are to small/I like Ciabatta Rolls, Above}Sliced Ham {Your Favorite Flavor & Brand}*1 EggCheese {Your Favorite Flavor & Brand}1 tsp. Butter {Optional}Salt/Pepper {To Taste}Servings: 1Prep Time: 5 MinutesCooking Time: 20-25 Minutes {Cooking times depend on how hot your coals are}.*Ham Substitutes:Any cold cut you like:     Turkey     Roast Beef     Corned Beef     Salami     Pepper Loaf     Bologna     Liverwurst     Smoked Kielbasa Slices {I know it is not a cold cut but it is really good}. Step 1: . Do not cut the bread roll in half but cut it 1/3 of the way from the top and hollow out the bottom portion making sure not to break through the sides or bottom. Also remove a little of the bread from the top as well. Step 2: . Spread the butter {Optional} in the bottom of the bread bowl, then line it with your ham and then add the egg and then cheese, adding salt/pepper to taste and replace the top portion of the roll. Step 3: . Place your Campfire Ham, Egg & Cheese Bread Bowl on the center of your foil and make a pouch {How to Make a Foil Pouch and Foil Bag}. Remember to mark on the package what is inside with a permanent maker. Step 4: . To cook your Campfire Ham, Egg & Cheese Bread Bowl place it on the grill grate above the hot coals and cook for 20-25 minutes turning it 180° about every 8-10 minutes.Warning: Any food coming out of the fire or off the grill will be hot when you go to remove your food from the fire be sure to use something other than your bare hands to retrieve your meals like pot holders, a tea towel or tongs.Brought to you by areyoureadysurvivalkits.com, “Be Ready for Tomorrow, Today” Step 5: .
Introduction: FORMcard : Bespoke Ice Cubes. This is the first Instructable that uses the new product FORMcardthat was recently funded on Kickstarter. FORMcard is a handy, pocket sized card of strong,meltable bio-plastic that you can use to make, fix and modify the world around you. Just drop it in a cup of hot water and it's ready to use.  Because it's card sized, you can keep one in your wallet, toolbox or kitchen drawer so that it's always around when you need to fix something.This Instructable shows you how to make your own unique ice cubes with FORMcard. It's amazing for mould making and picks up a very high level of detail. Step 1: Melt the FORMcard. Take a single FORMcard. Boil a kettle and pour out a cup of hot water. Let it stand for a minute. Drop the FORMcard in and wait for it to go floppy. Take it out with a spoon - being careful around the hot water!Make sure it's okay to handle, it should be warm, but not burning hot. Don't use it if it's too hot! Step 2: Mould It Onto Something. Squash it on to something. An orange. A wooden toy. Your nose. A big key maybe?Remember that it will stick to other plastics if it's really hot. Just check before you squash it into things. Oh - and avoid squashing into fabrics as it can get stuck in the fibres. Let it go cool on whatever it's moulded around. You can run it under cold water if you're in a rush.  Step 3: Make Your Ice Knuckle!. Fill the mould with water. Put it in the freezer and wait for it to freeze. The FORMcard is flexible enough so you can wiggle out the ice easily. Eh voila!
Introduction: Nuts, Fruit and Protein Granola Bars!. Homemade Nut Protein Granola Bars! Filled with crunchy nuts and chewy fruit...Soft and chewy granola bars...real natural energy! They are packed with protein and work as a meal replacement bar!Take them camping, pack in lunches or eat on the go!Best part. Homemade goodness...no added words you can't pronounce.Best best part.Yummy.**These are 5 to nearly 40 year old approved!** All the ingredients are brought to us by the letter Bee!Really, Bees are the reason we can have these granola bars! Step 1: Ingredients!. Ingredients: 2  1/2 cups of Old Fashioned Oats (only 1 cup pictured)1 cup Almond Flour1/2 cup Chia Seeds1/2 cup Raisins1/2 cup Chopped Dates1/2 cup Protein Powder (vanilla or chocolate) 1 cup Honey1 tablespoon ground cinnamonI started by grinding up some almonds to make my own flour.It sure would be easier in a larger food processor. :) Step 2: Mixing!. Next: Mix all the dry ingredients in a bowl.(At this point, you will totally want to eat a bowl of it like cereal)Pour the honey over the top and stir it in.Once completely stirred, it should hold together pretty well. Step 3: Press and Bake!. Now press it all down into a baking dish. I wet my hands slightly so the honey wouldn't stick andpressed it down as tightly as I could.The tighter it is pressed the better the bars will stay together.Place in the oven and bake at 350* F for 20-30 minutes. I went with the 30...and the edges are crisp...but the best part too.Remove from the oven and let them cool...then cut into bars. Step 4: Sit Back and Enjoy!. I wrapped some parchment paper and tied them with twine. They are so yummy.My 5 year old swooped in and ate all the crumbs while I was wrapping them!To store them for lunches or camping, wrap them with clear plastic wrap and put them in an air tight container. Should be good for about 2 weeks...if they even last that long!Enjoy these Homemade Protein Granola Bars made from Bees!Check out my blog Doodlecraft for more awesomeness!And please vote for me in the Made by BEES contest!
Introduction: Poor Man's No-Meat Lentil Chili. 
          Don't get me wrong. I love meat. Probably more than you do. But unfortunately, meat is typically expensive and a pain to prepare.-Enter the lentil-
Lentils are amazing. Sorta like beans, they are super cheap when you buy them in bulk (~$1/lb or less). They also make a fantastic meat substitute. Cooked on their own, they don't really have a taste, but they will acquire the taste of whatever you cook them with. Green ones have a meaty texture, while red ones cook down into a refried beans texture. They are full of protein and lots of other stuff that I won't bore you with.
This is probably one of the easiest, most healthy, tastiest chilies you will ever eat. I've had people taste it and say they would pay money to eat it at a restaurant. The beauty of it too is that you can add literally whatever you want to it. This is just a framework.YOU WILL NEED
		1 cup each dry red and green lentils, rinsed
		1 can of diced tomatoes, or 1 large tomato, diced
		1/2 a can/jar of spaghetti sauce (any kind will do)
		1/2 cup chili powder
		3 cups water
		1 bouillon cube, chicken or beef works best
		Pepper to taste
		2 tbsp olive oil
This is the bare minimum required for the chili. OPTIONAL STUFF
		1-2 bell peppers, diced
		1 whole bunch of celery, diced
		Carrots, diced
		Spicy stuff (Aleppo pepper works very well for this)
		etc etc...
Now on to the good stuffs. 
Dissolve bouillon cube in the water. In a large pot with a lid, add the olive oil and heat over medium heat. Add in any veggies (unless you are using canned tomatoes, don't add those yet). Cook the veggies in the bottom of the pot for about 5 minutes. Add everything else to the pot. Stir until the chili powder is dissolved. Cover the pot and raise the heat to high. When the chili begins to boil, reduce heat to low (2-3 on the dial if you have one that goes to 9-10). Cook for 30 minutes, stirring occasionally. Remove from heat and let sit with the lid on for another 30 minutes. 
This makes a lot of chili, at least enough for 5-6 large servings. It's much cheaper than buying canned chili, tastes better, and is way better for you. If you added spicy stuff, the longer you keep it, the hotter it will get. Leftovers last at least a week in the fridge, although you probably won't be able to make it last that long. 
This is fantastic with scrambled eggs for breakfast, as a side dish, or as a main dish with some mozzarella on top. If you try this with anything I haven't listed added to it, please leave a comment and let me know how it turned out!
Introduction: Turkish Coffee. Back in the homeland, drinking coffee is a national pastime. Being in the Balkan cultural crossroads we consume every type of coffee and Turkish coffee is one of the most popular drinks. Turkish coffee for us represents a social activity and entertainment in the form of fortunetelling. Step 1: Materials. Turkish coffee is very easy to make. I tend to buy Turkish coffee from a specialty store because it tastes like the one at home but you can use any type of coffee. The trick is to grind it as finely as possible. You will need an ibrik or any sort of small metal cup you can heat up on the stove and water.IngredientsFinely ground coffee Water Sugar (optional)UtensilsIbrik or a small metal pot or cup Espresso sized cups Step 2: Preparation. Preparing Turkish coffee is very easy. Just follow these steps:Fill the ibrik or cup with water and bring the water to a boil. When the water boils, turn off the stove. If you are using a gas stove, just turn it off. If you have an electric stove, move the ibrik off the range for the moment. For each espresso sized cup, put a level teaspoon of coffee into the pot and stir. If you like sweet coffee, add the sugar before you add the coffee. You should get a nice coffee foam on the surface when you stir. Put the ibrik on top of the range and if you are using a gas stove turn on the low heat Now this is important: let the coffee boil once more very quickly. It will start to rise and spill out of the pot, so be quick in turning off the heat or removing it from the range if using an electric stove Pour the coffee into cups immediately Step 3: Serving. Turkish coffee is usually served in ornate cups about the size of espresso cups. Often, a cube or sugar or other sweets are served with the coffee. Once the coffee is consumed, you can flip the cup over to get your fortune read. It's a typical pastime after drinking Turkish coffee!Enjoy!
Introduction: Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes Recipe. Ingredients:600g ground beef250g bacon stripes1 hand sundried tomatoes175g limburger cheesesalt, pepper & paprika Step 1: Preparation. Scatter salt, pepper & paprika to the beef and stir it together. Form a rectangle on a oven plate. Lay sundried tomatoes on it and limburger cheese on top. Form a nice meatlaof and cover the ends with bacon stripes. Now wrap the rest with bacon stripes.  Step 2: Finish. Put the plate in the oven at 180 dregrees celsius circulating air for about 50 minutes. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...
Introduction: Pickled Red Beets. This is an easy recipe for pickled red beets. Here I have used red beets grown in our own garden, hence the relatively small size, but you can also buy then in your local store. I serve them with meat or put them on sandwiches, and due to the preserving pickling liquid they keep until next years harvest! Step 1: Ingredients. 1kg red beetsPickling liquid:6.5dl clear vinegar (7%)5dl water3dl sugar2ts caraway seedsAdd all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved. Step 2: Sterilizing the Jars. Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process. Step 3: Boil and Peel the Red Beets. Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards! Step 4: Cutting the Beets. Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full. Step 5: Adding the Pickling Liquid. Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.Leave for two weeks for the flavours to develop. Store in a cold, dark place.Enjoy.
Introduction: Chicken Bacon Ranch Wrap. Here's a recipe for a tasty snack that's sure to fill you up. Our goal is to keep the cost of each wrap around or under $10.Here's a video tutorial for those that would like to follow along:https://youtu.be/mFrZ9FWULiw Step 1: Shopping. You're going to want to pick up a few ingredients.Required:Fully Cooked Chicken Breast StripsFully Cooked Bacon StripsShredded Cheddar CheeseRanch DressingTortilla WrapsOptional:Hot SauceHimalayan Pink SaltParsley (or your favored seasoning)LettuceBlack Pepper Step 2: Choppin' Block. First off, stack and cut your bacon into more manageable sized pieces. Effectively large bacon bits. If you want, nows the time to add the pink salt. If you do, it'll compliment the smokey flavor nicely, but don't overdo it or the bacon will become sweet as the flavor of the salt carries. Lightly microwave the bacon so the grease pulls the salt in.Next, cut your chicken into smaller pieces as well. We will be blending the two together later so you're going to want bite sized chunks.Your chicken will most likely be frozen so go ahead and thaw it with the microwave as well. Step 3: The Colonel Would Be Proud. Now that the bacon and chicken are chopped up, you're going to want to season the chicken. Mine was already lightly seasoned, but barely. I chose to go with a bit of parsley and ground black pepper, but lemon pepper would've been something I would've preferred to try. Add your seasoning as desired. Step 4: Sauce Boss. If you blend a bit of hot sauce in with Ranch Dressing you can make some real magic happen. All of the flavors of pepper and spice will come out, but the heat is reduced greatly by the taste of the ranch.We're going to pour the two into a bowl and blend them together with a spoon.Your aim will likely be a light pink color, so that the ranch isn't smothered by the hot sauce but equally the taste of the sauce can be detected under the ranch. Don't be afraid to tap a bit onto your finger and adjust your ratio as you stir. Step 5: Drizzle Yo Sizzle. Now that everything is ready, you're going to lay down your tortilla on a plate and stir your two meats together.It is optional to microwave your tortilla for a few seconds at a time to warm it and make it a bit easier to roll.Once you're ready, add your meat evenly across the tortilla, then sprinkle your cheese across as if you were making a burrito.Once these two layers are down, use your spoon to spread the sauce across the top and roll. Step 6: Snack Attack. Now that your snack wrap is rolled and ready to go, you can either store it in the fridge and keep it for later, or you can pop it in the microwave for a few seconds.If and when you do the latter, you'll melt the cheese and fill in all the little gaps in between the chicken and the bacon. The amalgamation of flavors really is great.
Introduction: Homemade Sweet Tea. Sweet tea is very easy to make and for some reason I don't do it nearly as often as I used to. Using a simple syrup instead of straight sugar seems to make it easier to control how sweet the tea becomes and mixes better. Baking soda is used to mellow out the flavor and it works great! Step 1: BoM. TEA5-8 tea bags6 cups of water, boiled1/2-full jug of iceadditional 4-6 cups of cold waterpinch of baking sodaSUGAR3/4 cup sugar3/4 water Step 2: Simple Syrup. I like sweet tea, but not hurt your teeth sweet. Make simple syrup by boiling a 1:1 water and sugar solution for about 5 minutes. Transfer the syrup into a safe container and set aside.  Step 3: Tea. In the same pot, bring about 6 cups of water to a boil. When the water is boiling, remove the pot from heat and put in your tea bags and a pinch of baking soda. Allow the bags to steep for 5-7 minutes. When you remove the tea bags DO NOT wring the bags, this will cause your tea to become more bitter.  Step 4: Mix. Mix the sugar syrup into the tea and then pour into a container that has been partially or completely filled with ice.  Step 5: Enjoy!. Add more water (2-4 cups) to fill up the rest of your tea jug and stir. Drink ice cold
Introduction: Bread Machine Pizza Dough. All my friends ask me for the recipe and technique for my pizza dough, so here's the instructable! This is easiest with a bread machine, but you can certainly knead the dough by hand. Step 1: Get Your Ingredients!. For a 2 pound lump of dough (good for 2 pizzas), you'll need these ingredients:3/4 teaspoon salt4 cups bread flour2 teaspoon active dry yeast1 1/2 cups beer (12 oz. bottle)1/4 cup olive oil1/2 tablespoon sugar Step 2: Warm the Beer. Heat the beer in the microwave to a temperature of 100-110 degrees. Be careful, it can fizz and foam if you shake it or stir it too vigorously. Pour it in the bread maker pan. Step 3: Mix Ingredients. Place all ingredients into bread machine pan. Insert pan securely into bread maker. Step 4: Run Dough Cycle on Bread Machine. Close the lid on the bread machine, and plug it in. Depending on your model, select the Dough cycle. Press the Start button. The machine will begin to knead the dough. Keep an eye on it as you need to ensure that the dough is not too dry and not too wet. You SHOULD lift the lid occasionally in the first few minutes of the kneading process to check. If it is too wet, add a tablespoon of flour at a time, waiting a minute or so after adding. If it is too dry, add a tablespoon of water at a time, waiting a minute or so after adding. The dough should stick to the sides a little bit, yet congeal into a moist ball and move around from time to time in the pan. Check out my YouTube video for the way it should look. Step 5: Shape Dough Into Pizza Crust and Bake. Check out how that dough has risen! Let it touch the lid before you take it out, even if it takes longer than the dough cycle timer. I usually give it an extra hour, for a total time of 2 1/2 hours. The dough can now be turned out of the pan onto a floured surface and shaped into the pizza crust. Remember, this recipe makes enough dough for two pizzas. If you want, you can refrigerate the dough in a gallon sized Ziplock bag for a couple of hours up to a couple of days to make it a little less temperamental to work with. Have some fun pressing and shaping it into a pizza! Use a pizza stone if you have one. The crust will be crispier if you preheat the stone for 10 minutes at 450 degrees. Then, sprinkle a little corn meal, semolina, or flour on there, and finish shaping the pizza crust. Add sauce, cheese, and toppings. Bake your pizza for 10-15 minutes at 450 degrees. Cheese should be bubbly and have some very small little brown marks. Enjoy!
Introduction: Eldorado Chili - Microwave. A simple hearty meal to prepare when you have limited kitchen utilities such as oven or stove. Step 1: Ingredients and Method. 500 g ground beef (lean if possible)1/2 c minced/chopped onion1 each yellow and red paprika (or if they are not that cheap, just 1 green pepper is good enough, big one so it will be about 1/2 c cubed/diced)1-2 garlic, minced1 can tomato, broken up, liquid (the 28 oz can), or crushed tomatoes is fine as well1 can black beans (the 15 oz can) or red kidney, whichever is fine1/2 c broken spaghetti2 tbsp chili powder (omit if it's for kids or you don't like it a little spicy)1/2 tsp cumina pinch or two salt (as needed) OR bouillon powder, would make it even much betterIn a 3 quart microwave proof bowl/casserole, place beef, break with fork, then add in onion, paprika, and garlic. Cover and microwave on high for 9 minutes, stirring once.Break up beef again with fork, drain.Add remaining ingredients, mix lightly, put cover/lid back and microwave for 30-35 mins (until spaghetti is cooked) - every 10 minutes, take out casserole from microwave and stir mixture.Let stand 10 mins before serving. Enjoy :)
Introduction: Bleeding Skull Punch Fountain. its a cool affect to your Halloween party.  Step 1: Things Needed. . find a big punch bowl. plastic skull. aquarium water pump around 8gph.silicon or polyurethane hose les than a foot.barbed garden hose fitting.food grade silicone for fixing any holes or cracks u may make. drill. assortment of dill bits.  Step 2: The Hole in the Skull. . this was abit harder than I thought. but dont get afraid I was over thinking it and trying to do it the hard way. and fyi it will crack dont worry thats what the silicone is for. find a drill bit big enough to screw the barbed garden hose fitting in. then find out ware u want the hole. keep in mind u want the skull to be out of the punch or just in it your prefrence. plan and plan! once u know where you want to have it drill the hole.  Step 3: Drill Holes in the Eyes and Anywhere U Want.. drill small holes you can always go bigger but not smaller. you can make the holes bigger later.  Step 4: The Stem.. ok take the tubing. put the barbed end in the hose may need to force it in if u cant force it heet the tubing till its soft. now try and screw in the garden fitting in the big hole in the bottom or back where ever you have it. attach the adapter to the hose u may need the clamp. take the silicone apply some to the skull around the fitting and any cracks u may have made. you don't want any leeks.  Step 5: Pump in Bowl. put the pump in the bowl if it dont have suction cups fix it in somehow. if you have suction cups but not a smoth bottom on the bowl put some silicone on the bottom where you want the pump then put the pump in the silicone before it drys. I did not like the pump in the bowl in the pic so I moved it to the back.  Step 6: Putting It Together for Test. . once all the silicone is dry put it together. plan water in it to cover pump. plug the pump in and c what happens if u want bigger holes drill bigger ones now dont go crazy big go up a size or to till it flows like u want it. now fix the skull up it gets heavy. you are on your own with that. now you are ready to use it. thanks.  Step 7: .
Introduction: Cute Miniature Apples. Hi there, as a bonus project for my apple a day for a week collection (you can find here) I am deciding to make miniature apples.The process is fairly simple but it is long and requires patience.Read on to find out the process!If I won the formlabs contest, I would begin making useful pieces with the 3D printer.I have seen the printers before and I have a million ideas running through my head as to what I could make! Step 1: Get Your Stuff Ready.. You are going to need a few things before you start.The list is as follows;Apple, green or red doesn't matter.Lemon, try for a medium lemon, you will not use all the juice.Peeler.Melon baller.Knife, I used a Ceramic knife to stop the browning.Toothpicks.Medium plate.Small bowl, the deeper the better.Breadboard.You will need all the above, if you don't have a knife the peeler can be used. Step 2: Prepare the Lemon.. OK, you have all the equipment needed lets begin.Cut the lemon in half and juice it, it is alright if seeds fall into the juice.When you have juiced the lemon you need to pour it into the bowl and add about four drops of food coloring.Stir in the red food coloring with one of the toothpicks until it is evenly spread throughout the lemon juice. Step 3: Prepare the Apple (the Full Size One!). OK, now we need to peel the apple.Make sure there is no skin still on any of the flesh of the apple.Do not discard the skin, instead put it aside; we will be using it to make the leaves for the apples.When the apple is peeled and the skin is set aside you can continue to the next step. Step 4: Leave Me Alone!. Time to make the leaves!Start by taking the skin we set aside and cut the end at an angle like i the first photo.Next, cut it on the opposite angle to make half a diamond.We need to complete the diamond as shown in the third and fourth photos.When that is done you have your first leaf!Make as many leaves as apples. Step 5: Mini Apple Time.. Now, we take the melon baller and press it into the flesh of the apple like shown in photo 1.Twist it in a scooping motion and cut out a small dome, it should be a semi circle but if the bottom edge isn't flat don't worry.Because of the density of the apple it is hard to get a perfect circle, it is also hard to cut it with the melon baller.Now with the two halves we need to put them together, they probably won't fit well due to the roundness of the apple, we need to trim a little bit off so it is a flat surface.After flattening out the edges we can put it together, take a toothpick and skewer it through the middle of the half spheres like shown in the third photo.By using the toothpick as a handle you need to dip the apple into the food coloring mix we made earlier, the apple will not be 'red' but most apples you see in shops aren't fully 'red'.After dipping we thread on the leaves and present them on the plate.If you don't like the idea of leaves you can leave them out. (no pun intended)The toothpick is needed to hold the apple together and it also doubles as a stem.Thanks for reading, I hope you enjoyed it!
Introduction: Pink Salad. Here's a summer favourite of mine. I think it's mainly a Dutch recipe,  but I may have made that up.
If you think that apple and pickled herring should never meet on the same plate, then this is not for you. If you have an open mind to such pairings, read on...
For use as a main meal for two people, I use- two big potatoes, diced, cooked, cooled off
- an apple, cut up
- a small onion, chopped into tiny bits
- two pickled herrings, cut into pieces
- three small boiled beets*, diced
*) We can buy them boiled and packaged. It's neat.
For the dressing, I'd suggest that you pick as many as you wish of the following ingredients:- olive oil
- yoghurt (plain)
- mayonnaise
- lemon juice
- vinegar
- salt
- black pepper
- mustard
- dill
Mix the solid ingredients gently, in a big bowl. Add the dressing and spoon it through. That's all.
The beets will give the salad a nice pink colour.
Works as a summer dinner, or as a lunch dish. Also nice for a picnic.
Introduction: Minecraft Rice Krispie Creepers. Rice cereal treats based on the Creeper from Minecraft. These rice krispie treats are easy to make and are an explosion of deliciousness in the mouth. Step 1: Assemble the Ingredients. To create a creeper, you will need the following:Ingredients: 6 cups rice cereal1 package mini marshmellows3 tablespoons butterGreen food coloringBlack food coloring paste or black food gelCooking sprayEquipment:Large saucepan6″  lollipop sticksTwo glass pans (I used 9″x9″)Wax paperKnifeBrush (if using food coloring paste)Square cookie cutter (optional) Step 2: Combine Ingredients. In a large saucepan, melt the butter and mini marshmellows over low heat. Stir until melted.Add a few drops of green food coloring and mix.Add the six cups of Rice Krispie cereal and mix until the cereal is fully coated. Step 3: Set the Rice Cereal Treats. Scoop the mixture into two separate pans that have been sprayed with cooking spray. The cooking spray will make the treats slide right on out  when they’ve set.I added more mixture to one pan that I dedicated to the heads and the feet, and less to the one for the bodies.Use a slice of waxed paper to pat down the rice cereal until it’s flat across the top.Allow the rice cereal to set until it’s completely cooled. Step 4: Cut Out Shapes. When you’re ready to assemble the creepers, flip over one of the glass pans onto a cutting board. The rice cereal should plop right out.  If not, give it a poke with a knife and it’ll slide right out.Trim the edges of the block.For each creeper, you’ll need feet, ahead, and a body. The head and feet are the same size, while the body is longer. I used a cookie cutter to create the heads and feet. For the 9″x9″  pan I was able to get nine large pieces for head/feet, making for eight  total creepers. I had a lot of leftovers. Step 5: Assemble Creepers. Insert a 6″ lollipop stick into the middle of the body.Place the body with the stick inside on top of the feet. Push the stick through into the feet.Take a head piece and push onto the top of the stick, being careful to keep the stick in the center of the head. If the stick is too long, you can pull the stick out and trim by  scoring the side of the stick, then bending the stick until the top  breaks off.Cut the bottom block in two to create the feet. Step 6: Add Face and Feet. For the face, I used black food coloring paste and a brush. Black  food gel also works, but it tends to get runny at times if you let it  sit, so you’ll want to watch out for that.Add the blocky face to the head piece.Paint a black line across the bottom of the legs. Step 7: Enjoy!. Repeat for all creepers and enjoy!
Introduction: How to Make Com Chien (Fried Rice). Com Chien or Fried Rice has it's roots in Asia and is fairly popular. This is a very versatile dish that is simple and easy to make. This makes it a good snack when you don't want to eat fast food but not a full lunch or dinner.What makes this dish versatile is how you can add almost any ingredient!This will guide you on how to cook a basic Vietnamese version of this extremely flexible dish. Remember that you don't need to follow the exact ingredients so if you feel like it you can throw your own spin on the dish. Step 1: Gather and Prep Your Ingredients. The following measurements serves 3-4 people.Cooking itemsWok Wooden spoon Cooking Chopsticks (optional)Main Ingredients3 cups of rice    1/2 cup of cut meat    2 eggsVegetables1/4 cup of diced carrots 2 tablespoons of diced onions 1 tablespoon of diced green onionSeasoning1 teaspoon of garlic 1/4 teaspoon of salt 1 teaspoon of soy sauce Pinch of pepper Step 2: Heating Up and Frying Garlic. Turn on stove to Medium heatWait for Wok to heat upAdd oil and garlicStir garlic around and prevent burning the garlicAfter 20-30 seconds of frying continue to the next step Step 3: Add Vegetables . Add your vegetables into the WokIt is recommended that you add vegetables that cook longer first. Don't forget to stir it around to mix it up!Cook for another 30 seconds or when all vegetables are almost fully cooked. Step 4: Add Your Meat(s). Add your meat(s) to the Wok and stir. As with the last step it is recommended that you add meat(s) that take longer to cook first.DON'T add the eggs yet! That's the next step!When the meat(s) are almost done push everything around the edge to make a ring. Step 5: Cook Eggs. Remember making a ring with nothing in the center? That is where you cook the eggs.When the egg whites are almost done break the yolk and stir it with the whites. Make sure that you don't mix the ring of meat and vegetables as you aren't making an omelet.When the yolk has completed cooking break it up into pieces with chopsticks or spoon. Step 6: Add Rice. Add your rice into the Wok. Mix in everything with the rice similar to mixing up a salad. This is where the chopsticks come in handy! Step 7: Add Seasoning. Add your salt, pepper and soy sauce. Mix it in thoroughly.This is the point where you take a taste! If it doesn't seem sweet enough add a pinch of sugar. If you accidentally added too much add a pinch of salt. Step 8: Serve or Store. For a casual presentationTake a plate Pile on serving size Garnish with fresh onion and ServeFor a more fancy presentation Take a bowl  Fill it up to your serving size Place a plate over it usually in the center Flip both the bowl and plate Remove Bowl Garnish with fresh onion and ServeTo Store Leave out to cool Place into an air tight container Place into refrigeratorNote: You shouldn't freeze this dish because the rice will freeze and break.To reheatTake portion into a bowl Microwave for 30 seconds If it is not hot then microwave at 15 second increments until hot Step 9: Enjoy!.
Introduction: Coconut Lemongrass Carrot Chutney . Many years ago, I feared food. I used to squirm at the thought of consuming anything I considered un-pure or unhealthy. For over a year, I put severe restrictions on my diet and basically only ate uncooked vegetables, fruits, nuts and seeds, which is a rather expensive and time-consuming lifestyle. I had to put several hours each day into planning, acquiring and preparing my meals.Carrots are one of the cheapest, easiest vegetables to acquire and I happen to be a big fan of those friendly, orange roots. I kind of lived off of them for a while, not really considering the consequences that might lurk in The Dark Side of Raw Foods. Due to the massive overdose of beta-carotene my body was receiving and the lack of starches to soak up the excess, my skin turned an extremely disturbing orange colour. I’m pretty sure I burned all the photos taken of me during my hairy hippie phase, so I have no orange hue to show you. Unfortunate… it was impressive.I might also add, that I had The Worst Gas Possible when I was eating raw foods. Even though it was over a decade ago, I still feel bad for the girl I drove cross-country with. I’m sure she felt like she was riding with a camel. Looking back on that time, I squirm so much more about orange skin and bad gas than tossing back a bit of snake soup, frog sashimi or random bug. I still love carrots, though. We have been through too much to let go of our relationship because of a skin tone set back. It was a little rude of them, but I let it go. The Chutney family is a rowdy group of condiments that hails from South India. They usually contain some mixture of spice(s), vegetable(s), and/or fruit(s) and there are many varieties. Chutneys may be either wet or dry, can have a coarse to a fine texture and can contain either fresh or pickled preparations. This little chutney is rockin'. The sweetness of the carrots, creamy smoothness of the coconut and tang of the lemon would make any mouth happy. Eat with some Dijon on toast, on the side of some grilled chicken or just spoon in your mouth. Step 1: Ingredients and Directions. Ingredients4 cups grated carrot (about 3 carrots)½ cup grated coconut8-10 garlic gloves or scapes, chopped1 chili, finely chopped1 lemon, juiced1 tbsp finely chopped lemongrass¼ cup olive oilsalt and pepper to tasteDirectionsIn a fry pan, heat cooking oil and lightly brown the garlic, lemongrass and chilies.Mix all ingredients in a bowl.Consume immediately.
Introduction: Basic Skillet Cornbread. This is a good basic cornbread recipe that's made in a cast iron skillet. I recommend using a 10-inch or 12-inch skillet. I make this cornbread for the Cornbread Stuffing with Mushrooms and Pancetta. This recipe can also be found at gardengirlrecipes.com..Ingredients:8 tablespoons unsalted butter (1 stick) 1¼ cups finely ground yellow cornmeal 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon fine salt 2 large eggs 1½ cups buttermilk, shaken before using Step 1: Heat Oven. Heat the oven to 450°F and place a large cast iron skillet in the oven. Step 2: Combine Flour Mixture. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Step 3: Whisk Eggs & Buttermilk. Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Step 4: Combine Egg & Flour Mixture. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Step 5: Fold in Melted Butter. Melt 6 tablespoons butter and fold in until just combined, then let mixture sit for 5 minutes. Step 6: Cast Iron. Remove the cast iron skillet from the oven and place 2 tablespoons of the butter. Swirl the melted butter around to coat the bottom of the pan. Step 7: Bake. Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Step 8: Cool. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, let the cornbread cool for another 15 minutes before inverting onto a plate.
Introduction: Bruschetta Recipe. Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. 
In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. 
Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen. 
If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you. Step 1: Ingredients. 
          Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)1/2 fresh onion4 cloves fresh garlic1 bunch fresh basil4 tablespoons extra virgin olive oilsea salt and fresh ground pepperItalian bread or baguette Step 2: Dice the Tomatoes. Using a sharp knife, dice the tomatoes as small as you can.  I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible. Step 3: Chop the Onion. Next, finely chop the onion and throw it into the bowl.**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.** Step 4: Chop the Garlic. Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Step 5: Add in Fresh Basil. Add in some fresh basil to taste.  I'm using 3-4 large leaves here, but there's no "right" amount.The cutting method that I'm using to chop the basil is called a chiffonade.  Check out the How to Chiffonade Instructable for a complete explanation of that method. Step 6: Olive Oil, Salt and Pepper. Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.  If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately. Step 7: Toast the Bread. Cut 1/4" thick slices of fresh Italian bread or baguette and toast them.A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner.  Toast the bread in a toaster, or under the broiler if you've got a big batch.Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread. Step 8: Serve. Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!