MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Alfajores - Peruvian Sandwich Cookies. Alfajores are delicious sandwich cookies common in Peru and Argentina. This Peruvian version features chancaca syrup, a decadently rich concoction made with chancaca, a form of unrefined sugar whose English equivalent is called jaggery. It can also be found in Indian groceries as gur. Chancaca sugar includes many minerals which are normally filtered out of refined sugar, such as potassium, iron, and magnesium. It is dark, rich, and tastes like a combination of brown sugar and molasses.Syrup Ingredients:1/2 cup orange juice1 1/2 cup chancaca sugar1 cup granulated sugar2 cups water1 cinnamon stickCookie Ingredients:2 cups all-purpose flour1 1/2 cups butter (one and a half sticks)4 tbsp confectioner's sugar1/2 tsp vanilla extractHelpful Gear:French rolling pinPastry boardHeavy bottomed stainless steel sauce panSilicone scraperStainless steel food mould/cookie cutterSilpatJellyroll pan Step 1: Prepare Syrup. Chancaca syrup can take some time to make, and I recommended starting well in advance. It needs to be brought to a boil, then simmered to reduce it to about 1/8th it's volume. This should be done at as low a heat as possible to prevent it bubbling over. It should also be stirred frequently.Place the water, cinnamon, chancaca, and sugar in a heavy-bottomed stainless steel sauce pot over medium heat. The chancaca sugar should break up easily during heating. Stir frequently. Bring to a boil. Add orange juice then simmer for up to 30 minutes until thick and syrupy. Allow to cool. Step 2: Prepare Dough. Add the flour, butter, vanilla, and confectioner's sugar to a bowl and mix until a dough forms. Place the dough in a refrigerator for at least 20 minutes. Place dough ball on a well-floured pastry board and proceed to the next step. Step 3: Cut and Bake Cookies. Preheat oven to 350 degrees Fahrenheit. Roll out the dough gently to a thickness of between 1/4 and 1/8 inch depending on your preference. I like my cookies a little thicker at 1/4", but this will result in fewer cookies (in any event, you are going to have leftover syrup). Cut with your favorite cookie cutter or mould.Bake in a 350 degree Fahrenheit oven for 15-20 minutes until browned. Allow to cool. Step 4: Alfajores, Assemble! :). Spoon syrup onto an upside-down cooke and cover with a rightside-up cookie. Assemble until all cookies have been used. There will be some syrup left over, which is incredible on ice cream, pancakes, and in cheesecake.Enjoy!
Introduction: Crispy Ground Beef Tacos Recipe. Tacos have been one of the few things I do well and that's probably because I've been making them since I was a teenager. In this recipe I'll also show you how easy it is to make crispy taco shells. Nobody should ever have to suffer through store bought crispy shells. You can also replace the beef with diced up chicken breast. Here's what you'll need. This makes about 10 tacos. Cook and prep time is about 45 minutes.1lb ground beef1 med. onion1 container of fresh salsa (mild/med/hot your choice)1 teaspoon cumin powder1-2 tomatoes1 cup of shredded cheddar cheese.1 head of lettuce1 package of corn tortillas (12 count)1 cup of vegetable oil (enough to fill your fry pan about 1/2 inch)1 can refried beans (if you want to stretch your beef to make more tacos)I'm hungry already, it must be lunch time. Step 1: Start Cooking Beef + Onions. Chop of the onions as small as you like.Add onions and ground beef to largish fry pan.Put them on medium heat and mix them up.  Step 2: Add Salsa and Cumin. Once the beef is browned.Add 1 teaspon of cumin.Add all of the fresh salsa.Mix and cook for about 15-20 minutes. Do not cover. You don't want it too wet at the end, but it will be juicy. Step 3: Get Cheese, Tomatoes and Lettuce Ready. Grate your cheese.Sharpen your knife. Cut up the tomatoes.Wash and dry your lettuce. Step 4: Make the Taco Shells. Pour your vegetable oil in an 8" fry pan.Put it on med/low heat. You can test if it's ready by putting a small dash of water from your finger and if it starts popping, you're ready.Each tortilla will only take a couple of minutes to cook.Place a tortilla in the oil, after a minute or so, flip it, then take it out. You'll have to experiment to see how crispy you like your shells, the longer you cook them, the crispier they will get. If you make them way ahead of time, don't make them too crispy, then you can warm them in the oven just before you're ready to eat without them getting too hard.Place your shells on a paper grocery bag or a bunch of paper towels to soak up the excess oil. Step 5: Garnish and Serve. Now put your tacos together with quantities that fit your appetite.Put in the beef.Then the cheese.Then the tomatoes.Then the lettuce. Step 6: Enjoy!. My favorite step, beer and tacos. It's usually my second as I can't resist having one while I'm cooking.If you were thinking ahead, you would already have a beer glass in the freezer.
Introduction: Sweet Curry Summer Rice Salad Recipe. Sweet Curry Summer Rice Salad Recipe by MaddylaneA super summer salad to make for outdoor gatherings,  BBQ's...and especially beach parties, picnic's and for the cottage.You easily double and triple the quantities as needed. Ideal for large groups!In the summer time, who wants to slave over a hot stove... make your saladoutdoor, it's  really a great way to enjoy your day without feeling like you are working!!Ingredients:Chop Spanish red onions-Chop water chestnuts-Chop fresh herbs, basil, chives and parcel-Chop a red pepper-Chop apple pieces....Last minute addition, a leftover apple from lunch, perfect improvisedingredient to add, cant let anything go to waste!(fruits and nuts are always a great addition to anysalad)and then add all chopped items into the rice bowl.*While your chopping and preparing the saladingredients, roast the red pepper on a BBQ for15-20 minutesEnjoy!by Maddylanehttp://maddylanephotography.zenfolio.com/ Step 1: Sweet Curry Dressing Ingredients. Ingredients'Dressing:'1/2 cup of olive oil1 1/2 tsp of curry paste1/2 cup of brown sugar2 tablespoons of white vinegar1 tablespoon of balsamic vinegar3 tablespoons of soya sauce1 tsp minced garlic1 tsp sesame seedsSpices to your liking, sea salt, pepper, Step 2: . Add all dressing ingredients in a jar or container with a lid.Add spices, cover and shake it all up! Set aside for now! Step 3: Cook Rice. Cook rice as per directions and let it cool! Step 4: Roast Red Pepper. Pack up all ingredients and dressing mixture in a picnic bag.Once you arrive at the beach or picnic area...roast the red pepper for 15 to 20 minutes on a BBQ. Step 5: Chop Red Pepper. On a cutting board - Chop up the roasted red pepper, and add to rice. Step 6: Chop Balance of Ingredients. Chop balance of ingredients, Spanish onions, water chestnuts, fresh herbs...and add to the rice. Step 7: Chop Apple Pieces....Last Minute Addition. -Chop apple pieces....Last minute addition, a left over apple from lunch, perfect improvised ingredient to add, can't let anything go to waste! Adds a bit of tang the the zang!(fruits and nuts are always a great addition to any salad)and then add all chopped items into the rice bowl. Step 8: Combine All the Chopped Ingredients and Add Sweet Curry Dressing. Combine all the chopped ingredients with the rice and stir.Pour the sweet curry dressing over the rice mixture, mix and serve withyour favorite summer side dishes...Delicious with anything and even just on itsown...they will be asking for seconds!!!!!!Enjoy!Maddylane
Introduction: Dad's Clam Dip. Growing up my dad would make clam dip.I remember him making it in a large, green glass bowl. There was never enough. With his passing in 2012 I won't be enjoying his dip anymore. This is the same recipe, but IMO it's not the same unless dad makes it. Step 1: What You Need. 2 cans clams (one minced, one chopped)1 cottage cheese, Small Curd1 Block Philadelphia cream cheese (should be Philadelphia if possible)Onion powder (or onion salt.) To taste.Garlic powder (or garlic salt) To taste.milk (just a couple of teaspoons)Ripple potato chips. Step 2: Mix. Combine all ingredients.You will only need a splash of milk and a little garlic and onion powder. Step 3: Let  Rest and Enjoy. Cover and place in fridge for at least 2 hours. Overnight is best.Serve with ripple chips.
Introduction: Making BBQ Chicken Cornbread Pie. Welcome to the page where you will be learning how to create a savory pie that will melt in your mouth. Step 1: . Preheat oven to 400 degrees and grease a 9 inch pie pan. Set aside Step 2: Making the Cornbread. In a medium bowl combine the Jiffy mix, egg, butter, and milk. Fold in corn and pour the mixture in the prepared pie pan and bake for 15 minutes or until golden brown. Step 3: Preparing the Chicken. In a medium skillet on medium high add the olive oil, onions, and green pepper and cook until soft. Add the chicken and garlic and saute until chicken is browned. Season with salt, pepper, chili powder, cumin, and hot sauce and cook for 5 minutes. Step 4: . Add tomato sauce, Worcestershire sauce and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened about 5-7 minutes. Step 5: Putting the Pie Together. Cover the cornbread with the chicken mixture and sprinkle lots of cheese on top. Turn the oven on high and put the pie in the oven for about 3 minutes or until cheese is completely melted.  Step 6: The Last Touches to Your Pie. Cool pie for 5 minutes  and enjoy your BBQ Chicken Cornbread Pie
Introduction: Grandma's HOMEMADE VANILLA CAKE WITH CREAM CHEESE ICING. 1. Soften 2 sticks butter1 3/4 c. sugar3 c. flour2 tsp. baking powder4 eggs (separate)1 tsp. vanilla1 1/2 c. milka small pinch of cinnamon 2.Beat yolks, sugar and butter and cinnamon3. Add flour, milk, baking powder and vanilla.4. Beat egg whites slightly. Add pinch of salt.5. Turn into other bowl. Mix.6. Pour mix in flour and  greased square aluminum pan.                      7. Bake in a preheated 350°F oven until done, 40-50 minutes.CREAM CHEESE ICING:                                                                                      8. 1 stick butter, softened1 (8 oz.) pkg. cream cheese, softened1 (1 lb.) box (2 c.) powdered sugar1 tsp. vanilla9. Beat cheese and butter and gradually add powdered sugar. Add vanilla and food coloring, if desired.
Introduction: Adult Slush. These days there are lots of alcohol frozen drink pouches onthe market.  These are great for a tasty cool treat in summer, but you can’t recycle the container.  Here is an idea to make a frozen drink using small bottles that you would otherwise toss in the recycling bin. Step 1: . You will need:A quantity of small plastic bottles Recipe ingredients (recipe at end)4 Quart saucepanFunnelMeasuring cup with pouring lipStrawsThe number of bottles you will need depends on the size of the bottles you saved from the recycler and whether or not you are going to add soda to the bottle when serving.  I ended up using 12 (10 oz) plastic water bottles.   I don’t recommend glass bottles because of the danger of the bottle shattering if filled too full. (The plastic bottle will also shatter if filled too full, but I’d rather deal with plastic shards if I make a mistake than glass shards.) Step 2: . Bring the water and sugar to a boil in the saucepan.  Add the concentrates and mix well.  Turn off the heat once the sugar has dissolved.  Once the liquid is  cool enough to handle.  (You should be able to stick your finger in the liquid without saying bad words), add the alcohol.   I know the picture shows me just dumping in the bottle, but I was just kidding, measure it.  Too much alcohol and it won’t freeze properly, too little and it will take forever to thaw. Step 3: . After you add the rum and brandy, use a pitcher or measuring cup with a pour spout and funnel to fill bottles about ½ to 2/3 full. Place in freezer.  (Man, I need to defrost that thing)  Take out of the freezer about 10 to 15 minutes before serving.  Stick in a straw and add soda if you like (at most of the parties I attended, parents drank the straight slush and the kids finished off the soda).  If you are taking these to a friend’s party, toss them in a cooler and they should be fine when you arrive.  The recipe mentions a variation with alcohol soaked fruit.  This would be fine if you are using wide mouthed bottles, but I wouldn’t recommend it if the bottles you are using have a small opening. Step 4: . I adapted this recipe from one I found years ago in one of those supermarket recipe booklets that you find by the checkout.Slush3 cups water¾ cup sugar36 oz frozen drink concentrate, your choice of flavors1 pint Rum1 pint BrandyLemon Lime SodaBring water and sugar to a boil (3 minutes).  Thaw concentrates and mix with water in a non-metal 1 gallon container with a wide rim (I like a Thermos water jug).   Add rum and brandy.  Freeze at least 12 hours.  Thaw 15 minutes before serving.  Mix in glass with lemon lime drink.Variation:  I like to soak fruit in alcohol and add it to the container when partially frozen.  If you add it too soon, it will just sink down to the bottom. Step 5: . Time to enjoy!!
Introduction: Lemon Sugar Cookies. These cookies are as delicious as they are easy and quick to make. Baking them fills your kitchen with lemony freshness.You will need:500g flour400g sugar80g butter2 eggs2 egg yolks the zest of 2 lemons. Step 1: Mixing. Mix together the butter, eggs, yolks, and lemon zest an stir until everything is properly mixed. Add in the sugar, stirring the mixture until the sugar dissolves. Pour in the flour and knead it by hand or in a mixer until the dough is evenly mixed and doesn't stick to the sides of your bowl. Step 2: Forming. Lay out the dough on a greased pan so that they are 1/4 of an inch think and 2 inches in diameter. Lay them out so that there is about 2 inches between them. Step 3: Baking. In an oven preheated to 175 degrees (C), bake the cookies for 15 minutes. Step 4: Serving. After the cookies have finished baking, take them out of the oven and let them cool for an hour. Then you can serve them on your favorite platter.
Introduction: Light & Easy Plum Tart. This mouth-watering Plum Tart with Ricotta Cheese and Greek Yogurt is the right treat for your afternoon cuppa!  If you love juicy plums, then  this tart is for you!Read more ...Enjoy our easy recipes!Visit our new website:              www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=Jxz05AB1CcE Step 2: Ingredients:. 400 g (14 oz) Plums (3-4 large ones)100 g (3.5 oz) Ricotta Cheese100 g (3.5 oz) Greek Yogurt160 g (5.6 oz) Plain Flour100 g (3.5 oz) Caster Sugar60 g (2.10 oz) Unsalted Butter1 Teaspoon Cinnamon2 Medium Eggs2 Teaspoons Baking Powder2 Tablespoons Icing Sugar (optional) Step 3: Directions:. 1. Cream the butter (soften at room temperature) with sugar for about 5 minutes.2. Add eggs, one at a time and beat with an electric mixer until fluffy.3. Throw in ricotta and Greek yogurt and mix again.4. Sift in the flour mixed with baking powder and cinnamon. Fold these in with a wooden spoon until all ingredients are well combined.5. Now wash the plums, cut them in half and remove pits.6. If using a silicone cake pan, place this onto a baking tray and pour the mixture in the pan. If using other type of cake pan, line this with baking paper (if you don’t know how to line cake pans, have a look at our video). Spread the mixture around evenly. Top with plums.7. Bake in a preheated oven at 180 C/350 F for 40 minutes or until an inserted skewer comes out clean.8. Once ready, take it out and let it cool completely before sprinkling with some icing sugar.9. Enjoy! Step 4: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:   https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube
Introduction: How to Make Easy 2 Ingredient White Chocolate Mousse. This incredibly delicious White Chocolate Mousse is SO quick and easy to make! It’s smooth, light, creamy and ridiculously moreish. Throw in some raspberries & home made white chocolate curls? You are doing Valentines Day right this year my friend! Did I mention there’s only 2 ingredients too? I know right?! It’s the dessert that just keeps on giving.Here is what you will need to serve 2. For the White Chocolate Curls 30g White ChocolateDough Scraper  For the White Chocolate Mousse 70g White Chocolate140ml Double CreamA Few Raspberries, To Serve (Optional)  Essential Equipment 2 Small Glasses or Serving Pots Step 1: To Make the Chocolate Curls. If you are going to make your own chocolate curls, place a baking tray into the fridge or freezer to chill until cold to the touch.Break the 30g of white chocolate into a small bowl and melt in the microwave in 10 second intervals stirring well between each time with a spatula. Then pour your melted chocolate onto the cold baking sheet and spread out evenly & thinly with a spatula.Keep smoothing out until the chocolate starts to set. When it has set, take your dough scraper and carefully start to scrape/push the chocolate so it rolls up into curls & shards.Store your curls in an airtight container in the fridge until needed. Step 2: Making the Mousse. To make the mousse, break the white chocolate into a large bowl and pour in 40ml of the double cream. Heat in the microwave in 10 second intervals, stirring well between each time, until it’s melted and smooth. Step 3: Making the Mousse. While the chocolate is cooling to room temperature, let’s whip up the cream.Pour the remaining cream into either an electric stand mixer with the whisk attachment or, like me, into another large bowl using a regular hand whisk. I prefer to whip cream by hand as you can so easily over do it and split the cream. So, whatever your chosen method, whip the cream until soft peaks form. Step 4: Making the Mousse. Next, take 2 tbsp of the whipped cream and fold it into the cooled chocolate mixture with a spatula until blended evenly. Step 5: Making the Mousse. Carefully fold through half the remaining whipped cream, being gentle enough to not knock out any air.Finally fold through the last of the cream just until it’s evenly distributed and you can’t see anymore streaks. Step 6: Making the Mousse. Pour the mousse into your 2 glasses/serving pots & allow to set in the fridge for at least 2 hours.The mousse can be stored in the fridge covered in cling film for up to 3 days.When you are ready to serve, top with a few raspberries & a generous amount of your homemade white chocolate curls. Step 7: Tadah!. Tadah! Didn’t I say this was insanely easy to make? If you don’t like raspberries you could just as easily swap them out for strawberries and/or blueberries. In fact, you could even swap the white chocolate for milk or dark chocolate. It’s such a versatile dessert that can so easily be tailored to your taste buds. So what are you waiting for? Get it on your Valentines Day dinner shopping list!For more awesome step by step recipes check out  www.kitchenmason.com
Introduction: Mushroom Wontons. This recipe is one of my favorites. They taste delicious and are perfect for parties. Also, they are pretty easy to make. This recipe makes about 30 wontons. Step 1: Ingredients. Ingredients:
Wonton Wrappers
12 oz Cremini Mushrooms chopped
3 Shallots
1/2 cup Marsala Wine
1 tbs Cream Cheese
1 oz parmesan 
Enough canola oil to cover a pan about a 1/4 of an inch
Materials:
Food Processor
2 pans
measuring cups Step 2: Cooking the Mushrooms. To cook the mushrooms, cover the bottom of the pan in a very thin layer of canola oil. Allow the oil to heat for 1 to 3 minutes. Then add your mushrooms to the oil and allow to simmer for 5-6 minutes, stirring often. Next, add the shallots and a little salt. Cook for about 1 minute and then add the half cup of wine. Let the mixture simmer for 4 minutes. Sorry that I forget to take pictures during this step. Step 3: Food Proccesor. Pur the mixture into the food processor and leave it on for about 30 second or until fairly smooth. It should be a little thicker than baby food but not a lot thicker. Next, add the parmesan and cream cheese. Turn on the food processor for about 10 more seconds. Remove from processor and pour into a small bowl. Step 4: Creating the Wontons. Get the wanton wrappers, your mushroom mixture, and a little bowl of water. Place a small spoonful of the mushroom mixture  in the middle of the wanton wrapper. Dunk your finger in the water and spread it around the outside of the wanton. Fold the wrapper in half to make a triangle. Set aside and repeat this step until you have made all of your wantons. Step 5: Frying. Fill a large pan with about 1/4 of an inch of canola oil. Place about 5-6 wontons in the hot oil. Leave on 1 side for about 3 minutes or unti light brown. Flip and fry on the next side for about a minute and a half. Repeat until all of the wontons have been fried. Allow them to cool for a few minutes Before eating. Serve and enjoy.
Introduction: Tea Bread. Here's a trick to make your regular old white bread recipe really pop: Add tea!
I usually do this in a bread machine, since I can put it on an overnight timer, so the tea has plenty of time to steep. It's good in other bread dough too. Step 1: Ingredients. Use your regular white bread recipe. If you're using a bread machine, it probably came with a recipe.
Most of these call for:
-Flour
-Oil (not pictured)
-Water (not pictured)
-Sugar
-Salt
-Yeast
I add: tea! Some kind of fine bagged tea, ideally one with a lot of flavor. Pumpkin ginger is good, chocolate teas, etc. My favorite is pomegranate black tea.
For proportionality, my recipe uses 4c flour, and I put in 2 bags of tea. Step 2: Open Tea Packets.  Step 3: Pour Tea Into Mixer.  Step 4: Add Water. This should be warm-hot water. Step 5: Add Flour.  Step 6: Add Other Ingredients. If your bread is on a delay timer, make sure that the yeast isn't touching anything wet. Step 7: Put It in the Bread Machine. This picture was taken partway through the bread machine's progress.
With pomegranate black tea, it smells deliciously fruity through the whole process. Step 8: Mm, Tasty Bread!. Delicious bread when the bread machine beeps!
Slice and enjoy.
A little butter really helps to bring out the tea flavor in the bread.
Introduction: Lemon-Raspberry Yogurt Pops and Cups. A delicious treat on a sunny day, you can make delicious and colorful yogurt popsicles or frozen yogurt from three simple ingredients!
-Vanilla yogurt
-1 lemon
-6 oz. raspberries (or another type of berry)
Squeeze the lemon into a blender. Add the entire 32 ounces of yogurt. Blend!
Save out some of the raspberries for decoration purposes. I put two in the bottom of each of my popsicle molds.
Pour out most of the yogurt mix. Leave just enough to cover the raspberries. Blend!
Pour alternating layers of raspberry and non-raspberry yogurt mixes into the popsicle molds. Freeze!
To make the frozen yogurt cups, use silicone cupcake molds, pour a thin layer of raspberry on the bottom, then pour the white yogurt from one side. It makes this delightful half-moon! Garnish with a raspberry before freezing.
Introduction: Cupcake Ice Cream Cones. This is a play on the ice cream coneInstead of ice cream there is cake I've seen rainbow ones and plain ones tooBe creative Enjoy! :D Step 1: Ingredients . Ingredients for the cake:You can use a box cake mix or make one from scratch and you can chose any flavor you want I decided on chocolate I used a box mix that needed a cup of water, 3 eggs and a stick of butter  Step 2: Oven . Preheat your oven to 350 degrees Your box mix might tell you how to preheat your oven, but if you don't know 350 will do  Step 3: Mixing the Cake . Then mix up all your ingredients according to the instructions for your cake  Step 4: Batter . Your cake should look something like this My butter was all the way warm so there were butter lumps in the mix, but it really didn't hurt the final product  Step 5: Lining the Cupcake Tins . Next take some tin foil and roll it around your hand to make a circle and place it in the cupcake tins This will help the cones stay up and trust me you don't want to miss this step  Step 6: Filling . Fill the cones to where the cone opens up to the larger top Mine was about a half cup Now bake them for about 18-20 minutes You should really check then every 10 or so minutes the time really depends on your oven  Step 7: Frosting . I chose to make peanut butter frosting to go with my chocolate but you can make any frosting you like For this frosting you need 1cup butter or margarine, softened1cup creamy peanut butter3 or 4cups powdered sugar1/4cup milk1/2teaspoon vanilla Step 8: Butter . Cream the butter Don't over mix  Step 9: Mixing . Add the rest of the ingredients but only put in one half of the powered sugar and mix them together  Step 10: Frosting . Add the rest of your powered sugar in slowly It should look something like this Don't forget to taste it once in a while to make shore it's not to sweat and it's to your likings  Step 11: Back to the Cake . Once your cones are done slip then out of the cupcake tins and let then cool until they are cool to the touch  Step 12: It's Time to Frost . I used an ice cream scooper for frosting it made it look like just scooped ice cream  Step 13: Frost . Frost your cakes and add any decorations you wantOne mine I added chocolate chips and bacon  Step 14: Your Done. Now you can serve them Be careful, they like to fallIf you are taking them to a party I might frost them when you get there Save them in the fridge   Step 15: End . Thanks for supporting me and please like and follow and if you happen to make these please send me a pic at my email panic_attack61@aol.comthanks and I'll be posting some more in the future Enjoy and happy baking! :D
Introduction: Karonde Ka Achar / Natal Plum Pickle. Karonde ka Achaar is a very simple but interesting and a unique pickle which tastes awesome. Karonde or Natal Plum pickle is quick to make as it gets ready to eat in just 2-3 days. Karonda is very easily available in market especially in summer season.Ingredients:Karonda - 100 gms Cumin seeds/ Zeera - 1 tsp Carom seeds/ Ajwain - 1 tsp Salt -  tsp Asfoetida/ Hing powder - 1/2 tsp Methi dana - 1 tsp Mustard seeds/ Rai - 1 tsp Mustard oil - 1/2 cup Step 1: Method. For method, watch the video
Introduction: Dismantle a Chicken. As a recovering vegetarian, I am always learning all sorts of new meat related skills. Most people probably already know how to do this, but I had to look it up, so I figured there would be other meat newbies like me who could use the instructable.
I started buying whole chickens and dismantling them myself to save some money. The more slices a butcher does for you, the more money you pay. Not only do you get more meat for your buck, but you can use the valuable bones for making your own chicken stock. So here is how to take apart a whole chicken, neatly, in about 5 minutes.
I am doing two at a time here so don't be confused when you suddenly see 4 chicken wings. It's not a mutant chicken, they were just on sale!Hardware:
- 1 very sharp chef's or boning knife
- Clean cutting board
- Bowl or ziplock bag for the meatSoftware:
- 1 whole chickenMethod:
Separate the wings. Cut in half, and remove the tips.
Remove the legs by slicing between body and thigh, popping the hip bone, and removing it.
Separate thigh from drumstick by cutting cleanly through the middle joint.
Remove the breasts by slicing them off of breast bone.
Cut carcass in half and use for soup stock! Step 1: The Wings. With the chicken breast side down, hold up the wing and make a slice just underneath it to reveal the joint. Slice cleanly through the joint. Repeat with the other wing.
If you're cooking the wing, you can remove the nubbin. There's very little to eat on it and they usually burn anyway. I set mine aside for making soup stock later.
If you'd like, separate the wing into 2 sections by cutting clean through the joint at the elbow.  Step 2: The Legs. To remove the legs, flip the chicken over so it's breast side up.
Pull the leg away from the body and slice through the skin between the body and both sides of the thigh.
Bend the whole leg firmly away from the body until you see the ball of the thigh bone pops from the hip socket.  Cut between the ball and the socket to separate the leg.
Repeat with the other leg.
You can separate the thigh and drumstick by cutting firmly through the joint between the drumstick and the thigh.  Step 3: The Breast. There's a few ways to do the breast, but I like to keep from slicing through the bones as much as possible.
I bring my knife to the side of the beast, where you can see it connects with the breastbone.
Slice along the bone cleanly, following the shape of the breast. As you come to the middle, stop.
Bring your knife up over the breast, and slice along the middle to separate the breast.
This saves having to much around with cutting through the rib cage and connective tissues, but it does run the risk of leaving more meat on the bone. Repeat on the other side.  Step 4: The Rest. There, you now have a whole chicken separated neatly into wings, thighs, drumstick and breasts.
Now you have cleaned the meat from the bones, you also have a chicken carcass left over.
You can toss it in the garbage (sacrilege!), cut it in half and use it to make soup stock, freeze it for later, or voodoo up yourself an army of walking chicken skeletons.
Introduction: Pie Pops. Tiny pies on a stick!  Your mouth didn't know what it was missing.Thanks to lemonie for this post, which made it clear I needed to try my hand at pie pops.  As my loyal subscribers know, there's nothing I like more than making things tiny and putting them on sticks.  Pie pops was a natural fit.  I love a high crust-to-filling ratio, but if you don't, consider making these babies a little larger and the crust as thin as possible to accommodate the most filling possible!Enjoy :D Step 1: Ingredients. 
          These little beauties can be assembled with pre-made ingredients or from scratch.I used this pie crust recipe and the following filling to utilize fruit in season at the time:2 fresh peaches1 Tbsp flour1/4 cup sugar1 Tbsp butterFresh nutmeg and cinnamon to tasteTwo pie crusts1 egg for egg wash on crusts (opt)Lollipop sticksI also did a batch with Eric's Award Winning Pumpkin Pie recipe. Step 2: Prepare Peaches. To peel peaches (and accelerate cooking), bring a pot of water to a boil.Add peaches and boil for 5 minutes.Remove peaches with a slotted spoon and immerse immediately in ice water.Now your peaches will peel easily! Step 3: Make Filling. Peel, pit and finely chop peaches.Cut together flour, butter and sugar.To the peaches, add dry ingredients.  Stir to coat.Season with fresh ground nutmeg and cinnamon! Step 4: Cut Pie Crusts. Cover your workspace with plastic wrap or a fine dusting of flour or cornstarch.Roll out pie crusts as thinly as possible - otherwise you'll be eating a mouthful of crust!Cut with a circle cutter or something similar - I used the lid off of a small jar. Step 5: Assemble Pops. Gently press sticks into crust.  For added security, you can use a scrap of crust to cover the stick.Add a small dollop of filling to the center.Cover with another circle of dough. and press edges together securely.Using the end of a lollipop stick or a fork, crimp the edges. Step 6: Bake. Transfer pops to a baking sheet.  Mine is covered with a silicone sheet.  Brush beaten egg white onto crusts.Cover the sticks with foil to prevent burning.Bake at 375oF (190oC) for 15 minutes.Pops are done when they are golden brown!
Introduction: Belgian Chocolate Cake. In deze simpele stappen leggen we u uit hoe u gemakkelijk een heerlijke chocoladetaart maakt.Since you asked for an English version of the instructions, here you go! Step 1: Benodigdheden:. -     140 gram pure chocolade-     3 eigelen-     3 eiwitten-     Anderhalve soeplepel maïzena-     Een klompje boter-     2 soeplepels melkOR- 140 grams of pure (Belgian) chocolate- 3 yellow parts of the egg- 3 white parts of the egg- 1 and a half big spoon of potato flour ( Maïzena)- a lump of butter- 2 big spoons of milk  Step 2: Smelt De Chocolade Met Een Beetje Water.. Melt the chocolate with a bit of water? Step 3: Doe Een Anderhalve Soeplepel Maïzena, 3 Eigelen, 2 Soeplepels Melk En De Gesmolten Chocolade in Een Mengkom..  Step 4: Meng Het Geheel Tot Een Homogene Massa..  Step 5: Klop Het Eiwit Op En Doe Dit Bij Het Mengsel, Meng Het Geheel  Nogmaals Samen..  Step 6: Verwarm De Oven Voor Op 180 °C..  Step 7: Boter De Bakvorm..  Step 8: Giet Het Mengsel in De Bakvorm..  Step 9: Steek De Bakvorm 20 Minuten in De Oven..  Step 10: Werk De Taart Eventueel Af Met Bloemsuiker of Crème Anglaise..  Step 11: .
Introduction: White Chocolate Martini - the Perfect Holiday Indulgence. What's more indulgent than a chocolate martini? A white chocolate martini with shaved chocolate toppings, blended with touch of ice cream. This one is sinfully delicious "dessert-in-a-glass."Ingredients:
• ½ ounce Godiva white chocolate liqueur
• 1 ounce Vanilla vodka
• ½ ounce White crème de cacao
• 2 ounces Vanilla ice cream base
• crushed ice Directions:
Blend these ingredients in a blender and pour into a 10–ounce chilled martini glass. Garnish with dark chocolate shavings. Note: You can also make this as a crystal clear chocolatini by skipping the ice cream, and shaking it with ice instead of blending it.
Enjoy!
Introduction: Italian Bread . This is a great recipe for a dense, hard crust, and very delicious to eat. Ingredients: 1 5 lb bag of flour1 3 pack of active dry yeast 5 cups of milk1 stick of buttera pinch of salt Step 1: Prepare Your Milk. Heat the milk in a sauce pan, and add the stick of butter.  Stir until the butter is completely melted into milk, turn off the heat and allow to cool.   It is very important the milk is room temperature before moving on to the next step.  Ice can be added to aid in the cooling process, but be careful not to chill beyond room temp.  Step 2: Prepare for Mixing. Add the entire 5 lb bag of flour into a large mixing bowl and create a crater in the center of the flour.  Pour the milk mix into the center of the flour.  Verify that the mix is no longer hot from the cooking. (if the milk is too hot it will kill the yeast).  Cut each of the 3 packets open in the yeast pack and pour into the mix of milk/butter.  Step 3: Mixing the Dough. Spoon the yeast to mix it in, then using your hands break up any clumps to distribute the yeast throughout the milk.  Allow the mixture to set for 10-15 minutes to allow the yeast to activate.  Using your hands pull the flour edges down into the milk, and begin to mix the dough.  Work the dough with your hands to mix all dry flour into liquid mix.  The dough should start to become consistent in form.  If the dough is still too sticky(sticking to your hands) after about five minutes of mixing then add flour until the dough no longer sticks to your hands.  If the dough becomes flaky or doesn't not hold together you added to much.  In this case add water until you the mix is evenly mixed and the dough does not stick to your hands.  Kneed the dough for up to ten minutes or until the dough is consistently mixed.  Take the dough ball out of the bowl, and grease the edges of the pan to prevent sticking during the rising.  Put the dough back into the bowl and cover.  let it rest/rise for 45 minutes.  Step 4: Punch the Dough Down. After 45 minutes has passed the dough should have risen to twice its size.  Punch down the dough and allow it to rest.  After resting cut the dough into chunks that will fill a loaf pan half way.  Cover the pans and allow the dough to rise in the loaf pan for 30-45 minutes.  It will be complete when you see the bump coming through the covering cloth.  Step 5: Bake the Bread. Put the bread pans in the middle rack of a pre-heated oven set to 350 degrees F.  Bake for 10 - 20 minutes.  Bake time will very based on elevation.  Bread will be done when crust has a golden brown look on top.  Pull out of oven allow to cool and enjoy.  Eat or freeze the bread with in 1 week after cooking as there are no preservatives in the bread to prevent molding.
Introduction: Quinoa Jalapeno Poppers. A slightly healthier take on a classic dish. Add panko crumbs (or gf panko/bread crumbs) for extra crunch.  Step 1: Ingredients. 1 cup cooked quinoa5-7 Jalapenos, cleaned and chopped1 clove garlic, minced1 tbs sea salt (I used my wife's homemade infusion)1 tsp pepper2 oz cream cheese (soften)6-8 oz Colby Jack cheese (or use whatever cheeses you like)4oz Gouda3oz Asiago1 egg (for binding ingredients)Cupcake/muffin pan and cupsI basically chopped up and threw in whatever cheeses we had. So far haven't had a bad mix, but I usually limit it to 3 cheeses. Cream cheese is listed but I didn't use it this time because we were out.  Step 2: Prep Ingredients. Rinse and cook quinoa according to package instructions. Set aside to cool.Preheat oven to 375. Prepare muffin pan. Step 3: Chop. Mince garlic, shred/dice cheeses, and slice jalapenos. Step 4: Combine. Add all of the ingredients to a bowl and mix well. Step 5: Fill . Scoop spoonfuls of the jalapeno mix into the prepared muffin pan. Step 6: Bake. Cook for about 15-20 minutes. You want the sides and top of the poppers to be a nice brown.
Introduction: Emergency Cocktail for New Years Eve. Quick and Easy Whiskey Sour.  
Ran out of time? Need something to take to that party but cant be bothered spending loads and lugging 3 - 4 individual bottles? I have the drink for you !!! From the co-inventer (not actually associated in any way) of the Kitten Mittens! 
The No Fuss Whiskey Sour! Step 1: Start. Get glass Step 2: Ice. This is, arguably, the most important step in any good drink. The ice, yes the ice. Starting with the highest quality ice possible is essential, and the difference between a good and great cocktail.  
It doesn't have to be shaped in Titanic and iceberg shapes, but it does help. Some will forgive a taste of chlorine if it's decorative. Step 3: Giv'em Three of Your Best. Three fingers of whiskey over the ice. 
I get a very reasonable drop of Grant's from Trader Joe's for USD$11.99. I think this price is restricted to California. As when I was in Boston earlier this year is was 30 bucks !? and TJ's didn't even have it. Step 4: . Add sour (Trader Joe's Lemonade) to taste 
Next step is to drink it, or combine it into a bigger bottle for transport .
HAPPY NEW YEAR !! burp hic
Introduction: Molasses Pies . Make delicious molasses pies  Step 1: Supplies . You just needwatermolasses as you likerice flour 1 and half cup Step 2: Mixing . Cut the peaces of molasses with knife into small pieces Then mix all the ingredients  Step 3: Frying Part 1. Take a pan with one and half cup oil When the oil is hot take a spoon of the mixture and put them on the hot oil  Step 4: Frying Part 2. When it's turn brown then take it off from stove And then enjoy
Introduction: Bacon and Caramel Cinnamon Rolls. This is an experiment Paul and I have been watching two broke girls and they had come up with a bacon maple cupcake. That always seemed weird yet yummy and tempting. So I decided to make cinnamon rolls with bacon bits and caramel and bacon topping. I found a recipe online and modified it as the following:Ingredients Dough: 1/4-ounce package yeast 1/2 cup warm water 1/2 cup whole milk 1/4 cup sugar 1/3 cup butter 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour Filling: 1/2 cup melted butter, plus more for pan 3/4 cup brown sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup crispy bacon chopped Glaze: Caramelized condensed milk and more baconInstructions Glaze Gently boil a can of Condensed milk for 3 ½ hours and set aside to let cool. Cinnamon Rolls Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with bacon bits. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Spread caramel and more bacon over slightly cooled rolls.
Introduction: Chicken Parmesan Casserole. Chicken Parmesan Casserole features breaded chicken, pasta,jar sauce, mozzarella, and Parmesan cheeses. A new and delicious way to eat a classic dish!1 pound rigatoni (or other bite-sized pasta)1 1/2 pounds thin sliced boneless, skinless chicken breasts 1/2 cup flour 2 eggs1/2 cup Italian style bread crumbs1/2 cup grated Parmesan cheese  olive oil 1 jar Ragu® Homestyle Thick & Hearty Traditional Sauce 1/2 jar Ragu® Homestyle Thick & Hearty Roasted Garlic Sauce 2 cups shredded mozzarella cheese, divided 1/3 cup Parmesan cheese Read more http://www.mindyscookingobsession.com/chicken-parmesan-casserole/Visit my blog for more delicious recipes http://www.mindyscookingobsession.com/ Step 1: Bread and Cook Chicken.  Step 2: Assemble Casserole.
Introduction: Chocolate Fondants. How to make great chocolate fondants with an easy recipe ! Step 1: . Ingredients
1/4 pound of dark chocolate (100 g)
1/3 cup of granulated sugar (75 g)
3 eggs
1/3 cup of butter (90 g)
1/3 cup of flour (40 g)
12 squares of white chocolate
and a standard muffin tin.
Makes 12 servings.
Cook : 15 mins
Preparation : 20 mins Step 2: . Method
Preheat oven to 400 degrees F (gas mark 6).
Slowly, melt the dark chocolate and butter together in a pan at low heat and stir until the mixture is smooth (or use a microwave). Step 3: . Meanwhile, whisk eggs and sugar in a bowl. To that, add the chocolate-butter mix and beat together.
Then, add the flour and stir again. Step 4: . If your moulds aren't flexible, grease them with butter and pour the batter into moulds.
Put a square of white chocolate in the center of each mould. Step 5: . Place the fondants on a baking tray, then cook for 15 mins and serve immediately. It's better when it's hot so they are moist and they melt in your mouth.
Introduction: Turn Your Favorite Toys, Into Chocolates!. Custom Chocolates!
You can buy many different shapes for chocolates, but for something truly unique, you need your own special design, maybe even many special chocolate mold designs. We used ComposiMold - FC, (which stands for Food Contact) because we liked the reusability of the product. 
Simply choose the toy, ornament, craft, or any small object and make a mold using ComposiMold.
 
Pour the melted ComposiMold over the selected item, and let cool. You may have to use a polymer clay or tape to prevent the object from floating in the mold material. 
After the mold has cooled, remove the toy from the mold, and you are ready to pour the chocolate!
Chocolate can usually be melted in the microwave (depending on the chocolate)... Use short time intervals, and stir the chocolate frequently to make sure it gets melted. Chocolate into your Molds
Once the chocolate is melted, pour it into your unique chocolate mold using a spoon, stick, or brush to fill the mold. Tap the bottom and sides to get air bubbles out of the chocolate. This will leave little holes in the chocolate if you don’t. You may like using a squeeze bottle to push the chocolate into small openings and crevices.
Cool the chocolate in the mold by placing in the refrigerator or freezer.
Peel the mold away from the chocolate as much as possible so you do not put a lot of pressure on the chocolate.
Now you can eat your toys!
Introduction: Shredded Pork With Bak Choy . This is my go-to Chinese dish when I'm feeling lazy, but still want to make dinner (and have leftovers for tomorrow). The simple recipe of meat, vegetable, marinade, and stir fry is am easy and failsafe way for a cheap and nutritious meal.  Step 1: Ingredients. Ingredients1 bowl of shredded (or ground) pork1 handful of baby bak choy 3 cloves of garlicLight soy sauceCorn Starch SaltTIP: Use about 2-3 times as much bak choy as you actually want to eat, as this vegetable tends to shrink drastically when you stir fry!  Step 2: Prep Your Ingredients. Prepare your ingredients for cooking:Slice or mince the cloves of garlicMarinate the pork with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and the garlic (the corn starch is optional here, but adding it in really helps to tenderize the meat!)Cut off the ends of the bak choy and wash the leaves thoroughly  Step 3: Cook the Meat. After marinating the meat for about ~5-10min, it's time to cook the meat. I usually stir fry meat before veggies because they take longer to cook, and I like to make sure the meat is cooked through before I start adding in vegetables. Heat the pan on high heat with ~2 tablespoons of cooking oilWhen the pan is heated enough, add the meat, garlic, and marinade into the pan Cook the meat until the pink disappears - if you aren't sure if the meat is cooked enough, simply cut a shred in half and check to make sure there is no pink on the inside  Step 4: Add in the Bak Choy. When the meat is cooked, add in the bak choy, and you're done.Add the bak choy to the pan and stir fryThe bak choy will shrink drastically as you cook, and darken in color. Continuously taste-test the bak choy and add in salt to taste (for the amount shown in the pictures, I like to start at around 0.5 teaspoons)You know you're done when the leaves of the vegetable have darkened, and the stems look less stiff. Let it cool a bit, and serve over rice for a simple and quick dinner!
Introduction: How to Make Matcha Tea. This will be my second 'ible and now I will show how you do Matcha tea the proper way :D Step 1: The Materials. You will need
Matcha (Matcha xD)
Chasen (whisk)
Chashaku (spoon)
Chawan (bowl)
You can of course use a "normal" whisk and a teaspoon or bowl but you will get the best results with these.
(if you are going to use something else than a proper chawan then atleast see that it is as big as the chawan, because you must be able to whisk it good) Step 2: The Matcha Powder. 
Take one spoon of the matcha powder and put it in to the Chawan.
(meanwhile boil the water. the water must reach boiling temperature otherwhise you will not get any "foam") Step 3: Finishing. Add the water (to little less than half of the Chawan, I have little too much water in the chawan) that has been resting for 4 min (after the boil)
and then whisk it until you get foam. Step 4: Drinking It. 
When you drink the matcha there are some rules
On the first zip take about half of the tea.
On the second zip take the rest of the tea leaving the foam.
Then zip up the foam after the second zip.