MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Healthy and Delicious Single-serving No-bake Cheesecake!. Never feel guilty again for eating buttery or unhealthy cakes! Do not renounce to the pleasure of eating a yummy cheesecake! Here I present you the healthiest cheesecake you will ever find on the internet! I hope you enjoy it! It is so easy and quick to make, it has only six ingredients and you just have to leave it overnight in the fridge and you can enjoy it the next morning (that's an extra point if you are rushing for work or school every morning).Please vote for me in the ''20 minutes meal challenge'' contest! I will appreciate it!  Step 1: . Step 1: Gather your tools and Ingredients.Tools:- Hand wisk.- Instrument to make purees. Or you could use a colander to give the cheese a more creamy texture.Ingredients:- Cottage cheese.- Any kind of Milk.- Lemon juice.- Honey or sugar. I mixed them both.- Blueberry, or any kind of berry, jam. I used raspberry and lychee jam.- Crackers, for the base. Step 2: Step 2: Create the Smooth, Creamy Texture.. Pass your cheese through the colander and mix it well. Then add 10 ml of milk or so, mix until you reach your desired smooth consistency. Step 3: Step 3: Add Lemon Juice and Honey/sugar.. First add your sweetener, I used 1tsp of honey and 1/2 tsp of white sugar. You can adjust this step to taste. Afterwards, pour a few drops of lemon juice, it will condensate the mixture when you place it in the fridge overnight and you will get a cheesecake texture, plus a yummy flavour. Step 4: Step 4: Start Layering. Crumble your Crackers and pour your cheese mixture on top of it. Place your jam on the cheese and top it all off with a few crumbles of your crackers! Done!
Introduction: 3-Ingredient Nutella Croissants (+ Video!). These easy peasy Nutella croissants only required three ingredients!  They're easy and simply delicious!  An added bonus: watch a guided video tutorial!Yield: makes 10 croissants Step 1: Video.  Step 2: Ingredients. - 1 puff pastry sheet- 1 egg (& beat with 1 tsp of water to make egg wash)- 3/4 cup of nutella, softened (use about 1 tbsp for each croissant)
Introduction: Medusa Truffles. 
Chocolate Truffles that are fun to make and fun to eat! Step 1: Ingredients. * 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
* 4 ounces unsweetened chocolate
* 8 tablespoons unsalted butter
* 1 (14 ounce) can sweetened condensed milk
* White Chocolate spread
* Gummy Worms
* Licorice Whips
* Candy necklace Step 2: Step 1. 
1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted.
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2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
3. Mold chocolate into balls, and place on a cookie sheet. Step 3: Step 2. 
Place each truffle onto a stick and cover in white chocolate spread.
Cut apart the candy necklace and use the candy to make eyes. Step 4: Step 3. Cut a small piece of licorice to use for a mouth.
Place worms on the heads of your truffles to create your Medusas.
Freeze for 30 minutes so worms take on a life of their own.
Enjoy!
Introduction: Apple Oat Protein Pancakes. The best breakfast!!! Full of protein! Gluten Free! No sugar, flour, butter, or oil! And of course, delicious!!  Step 1: Apple Oat Protein Pancakes. Ingredients1 scoop MTS Caramel Sutra whey (30g)1/4 cup quick oats (20g)2 T unsweetened applesauce (30g)3 T egg substitute (46g)2 T unsweetened almond milk (30ml)1/2 t cinnamon1/2 t baking powder1/2 small apple (25g) feel free to use more!sweetener if desired Instructions Mix all ingredients except appleCut apple into small pieces and add (I remove skin)Let batter sit for 5 min (will thicken)Coat pan with nonstick spray and cook on medium to low heat NotesFeel free to try other flavors of protein powder (vanilla, cinnamon, peanut butter...)Real eggs and any kind of milk will work**This entire stack is only 250 calories 3F 24C 28P****Order MTS whey:Tiger Fitness  http://bit.ly/1LihEWz  Use code KIM to save 5% on all MTS products (must spend $49)MTS Nutrition  http://bit.ly/1rf025v  Use code KH30 to save 30% on your total order!
Introduction: Bread and Mitre Box. Slicing bread has never been more perfect with mitre box, that can also be used as a cutting board and a serving tray. Miter box to help you cut thinner, more consistent slices.  People with disabilities can greatly facilitate slicing bread. Mitre box is also ideal for eggplant, squash, cheese, or almost any other sliceable food that'll fit into it. You can build your miter box, it's easy, consisting as it does of only three pieces – front, back, and bottom. There is my tutorial: https://www.instructables.com/id/Cheap-mitre-box/
Introduction: Garlic Rice With Chickpea Lentils Chutney. Garlic Rice is a tasty and healthy food which is easily digestible and good for all ages. Here I have also made a chutney with chickpea lentils to be served as side with garlic rice.In this instructable I have explained how to make Garlic Rice and Chickpea Lentils Chutney with easy to understand steps. First, let us see how to make the Garlic Rice Step 1: Ingredients Required for Garlic Rice. One cup of Broken Rice. These are not whole rice but fragments of rice grains. Please see the close up in the second picture About 150 grams of Garlic cloves 1 teaspoons of Fenugreek seeds 2 teaspoons of Cumin Seeds Handful of Coriander leaves, Curry leaves and Mint leaves Salt to taste Step 2: Prepare the Ingredients. Rinse the broken rice in water few times and drain out the water Shuck garlic and cut into large pieces. it is better to split them in halves Dry roast the Fenugreek seeds and Cumin seeds separately in a small frying pan and keep aside Finely chop Coriander leaves, Curry leaves and Mint leaves Step 3: Pressure Cook. Add 3 times of water as that of rice in a pressure cooker and keep over medium flame Once the water starts to boil add broken rice, dry-roasted cumin seeds, dry-roasted fenugreek seeds, garlic, Salt to taste, chopped coriander leaves, curry leaves and mint leaves to the cooker Close the pressure cooker with lid and allow to cook over medium flame Step 4: Remove Garlic Rice From Stove. It will take 3/4th of the time for the broken rice to pressure cook than normal whole rice. If you pressure-cook your normal rice for about 5 minutes, then broken rice will be cooked in 3 to 3-1/2 minutes Remove the pressure cooker from stove and allow the pressure to come to normal Once pressure is normal, you can open the lid and transfer the Garlic Rice to a serving bowlIn the next few steps we will see how to make the Chickpea chutney to be served as side with garlic Rice Step 5: Ingredients Required for Chickpea Chutney. About half a cup of chickpea lentils 2 dried red chillies 4 Garlic Cloves Salt to taste Step 6: Dry-roast Ingredients. We are not using any oil here.To remove the raw smell from the ingredients, chickpea lentils, dried red chillies, Garlic cloves and salt are dry-roasted separately in a small frying pan Transfer the dry-roasted ingredients to a plate and allow to cool down Step 7: Make Chickpea Chutney. Once the ingredients are cooled to room temperature, transfer them to a mixer grinder jar First dry-grind all ingredients together without water. This will help in mixing all ingredients together without and large particles Add little amount of water at intervals and grind to a thick paste. Do not add too much of water Once the chickpea chutney is grind to a fine paste, transfer from mixer jar to a serving bowl Step 8: Serve Garlic Rice With CHickpea Chutney. Our Garlic Rice and Chickpea Chutney are ready.Serve the tasty Garlic rice to all members of the family. It is very tasty and good for all ages in the family.
Introduction: How to Make Faux Ang-kak. ang-kak, also known as red rice, is  is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus . I've actually only tried this once, but have found it hard to find ever since. if your on a budget, or just feeling a tad bit creative, you can make red rice at home. The good thing about this red rice is that its easy to introduce to the family, because its not something completely new.  Plus, its super cheap! You will need:
2 cups of rice
4 cups of water
a pot
8 drops of food coloring(red)
1 drop of food coloring(blue)
white pepper
marjoram leaves(dried) Step 1: Step 1. measure out your rice and water. the general rule is 2 cups of water to every 1 cup of rice. since im useing two cups of rice, I'll use four cups of water Step 2: Step 2. put your water in the pot, along with a dash of the seasonings and all the food coloring. you want a purpleish color to the water, but it should still be pretty red. boil the water until it begins to boil, then add your rice, and turn your flame down to a low heat. Step 3: . 
this is what you water should look like Step 4: Step 3. 
when your rice is finished, fluff and let stand for a few before serving. Enjoy!
Introduction: Perfect Vintage Meringue . I found an old meringue recipe in my cookbooks and have been using it since. I make various types of meringue topped pies as well as meringue cookies. this is from a 1957 family circle cookie cookbook. Step 1: Age Your Eggs, Get Ingredients Ready. Ingredients : 2 egg whites 1/2 teaspoon cream of tarter1/8 teaspoon salt1 cup POWDERED sugar1/2 teaspoon vanilla  Step 2: Start Making Meringue. place egg whites, cream of tarter and egg whites into a bowlbeat until foamyadd sugar slowly 1 teaspoon at a time gradually while beatingcontinue until it forms Stiff peaks stir in vanillaFor meringue cookies:spoon meringue unto cookie sheet like above picture, you can use a piping bag for this. Step 3: Bake Your Meringue. here's the fun part:for meringue cookies: cook them low and slow..200 degrees for 3 hours works best for me, I like them really dry, too high can create a toasted look and taste to your meringues.for meringue topping on pie : pipe unto pie and cook at 300 degrees  for 20 min or hotter if you want it more toasted. for extra meringue help and some macaroon links check out my blog on the subject here.http://momsorganicbohofoodfun.com/2015/05/15/meringue-troubleshooting-and-macaroon-help/
Introduction: How to Neutralize Spiciness in Your Mouth. This is a guide on how to get rid of the heat in your mouth when it becomes unbearable to deal with. This contains one of the most effective methods to get rid of a lot of spiciness with little use of beverages. Step 1: Understanding Spiciness. Spiciness is commonly related to peppers, but it can also be caused by other foods and is consistent with more acidic foods. Although acidic foods are not always spicy, a majority of spicy foods are acidic. There is a measurement of capsaicin in peppers and what it takes to dilute it with water. The numbers on the Scoville scale are equivalent to how many cups of water it takes to dilute the capsaicin in the specified food. So when a pepper reaches 300,000 Scoville units... it becomes hopeless to dilute the capsaicin with water. This is especially difficult due to the fact that capsaicin is an oil and water mainly just moves it around. That is where other liquids and beverages come in handy in neutralizing the capsaicin.For a more public setting solution go to step four! Step 2: Neutralizing Spiciness for the Lactose Tolerant. The most common go to for getting rid of the heat (aside from water) is milk. Some people believe that if they drink enough milk they can get rid of the burn, but instead of destroying it... they just move it to their stomachs. The method I know of may not be the most polite, but it will stop the burn. The method I use is quite simple and effective as long as you follow these steps:1. Fill your mouth partway up with milk2. Swish the milk around to mix it with the heat3. Spit it out instead of swallowing it4. Repeat these steps up to 4 timesThe most it ever took me to do this was 2 times. However, the results may not be the same if you eat a Bhut Jolokia (Ghost pepper) when you can barely handle a Jalapeno.Go to step three if Lactose Intolerant! Step 3: Neutralizing Spiciness for the Lactose Intolerant. The concept is the same as that of milk, but the steps are slightly different:1. Put about a teaspoon of white sugar into your mouth2. Let your saliva dissolve the sugar3. Swish the liquid around your entire mouth4. Spit the liquid out5. Repeat this process up to four timesSame rules apply as the milk. Step 4: Neutralizing Spiciness in a Public Setting. If you happen to run into a spicy food problem at a restaurant you will not want to be spitting out liquids. Here are the steps for anyone to take in such a scenario:1. Bring some sugary gum with you2. Chew the gum for a few minutes (at max)3. As you would normally do with gum... spit it out discreetlyI hope this has been an informative Instructable. Good luck and have fun in your spicy food adventures!
Introduction: Oven Nachos. My boyfriend and I make nachos a lot, and we tend to use the microwave... but recently, I have decided that the oven is the ultimate way to do it. The microwave gives you overcooked, rubbery cheese and lots of hot spots.
Doing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm.
And it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand! Step 1: What You'll Need:. 
		plate of tortilla chips
		beans or meat of choice
		diced veggies
		two handfuls shredded cheese
		a broiler or oven set to 375 F
		an oven safe plate
You can change this stuff up a ton! As far as the tortilla chips, I like using round ones because they're more bite-size. But we've even used doritos as tortilla chips. Sometimes I'll do refried beans, and sometimes I'll just use black beans. Shredded chicken, ground beef and chorizo are my favorites on nachos. And as far as veggies, I always use lots of red onion, fresh jalapeno, and bell pepper. Pickled jalapenos work well and give the nachos a wonderful vinegar-y kick. Cheese is up to you - we normally use cheddar because it's what we have on hand. Step 2: Veggies!. Dice your veggies up and put them all over. I'd say I use a couple tablespoons of each. The more the better, honestly. Make sure they're distributed evenly.  Step 3: Meat or Beans... or Both.. Now add your proteins! I like to heat up meat or refried beans up before I put them on. It'll make the refried beans easier to deal with, and make sure the meat is nice and warm.  Step 4: Add the Cheese!. I like to do at least two handfuls of cheese. Just keep going until it looks like a good amount for you.
You want it to be nicely covered, but not drowning in it. Step 5: Broil or Bake!. Broiling is the best method. I have a gas oven with the broiler in the bottom and it takes only a minute or two for the nachos to be done. If you have an electric oven, it will take a wee bit longer to broil. Just don't walk away, and set the timer for a minute at a time and check after every minute.
In a preheated 375 F oven, it will take closer to 5 minutes.
You just want the cheese to be fully melted, but not browned. Once it's starting to brown you're on the way to burnt city. :D
These are awesome served with sour cream or guacamole. (Need a guacamole recipe? I've got one!) We like to mix a little hot sauce into sour cream - it's especially good that way!
Introduction: How to Make Simple & Spicy Rosemary Thins. For me, rosemary always tastes so homely. That may sound a little strange but I feel it’s almost like the herb equivalent of that winter ‘sitting in front of the fire with a mug of soup’ feeling. I don’t know what it is but I just love it. Like a herby hug! These gorgeous Spicy Rosemary Thins are the perfect snack when you're feeling peckish, plus they’re super duper easy & quick to make!Here is what you will need to make approx 25 – 30 Spicy Rosemary Thins. 1 tbsp Fresh Rosemary1/4 tsp Chilli Flakes100g Plain Flour100 g Unsalted Butter, Room Temp100g Extra Mature Cheddar Cheese, Finely Grated1 tsp Baking Powder1/2 tsp Salt Step 1: To Make the Dough. Finely chop together the rosemary and chilli flakes.In a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.Pulse until it just comes together to form a dough. Step 2: Roll & Chill. Tip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.Using the paper as an aid – roll it up into a round log then press the ends in to fill any gaps.Place this in the freezer for 25 minutes to chill. Step 3: Slice. Meanwhile, preheat your oven to 180°C/Fan 160°C & line a baking tray with baking paper or a silicone baking sheet.When the 25 mins are up – remove the dough from the freezer and slice discs approx 3-4mm thick. Step 4: Bake. Place the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.Put your Spicy Rosemary Thins into the centre of the preheated oven and bake for 10 – 12 mins or until just turning golden on the edges. Step 5: Tadah!. Leave them on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)These Spicy Rosemary Thins would make great nibbles if you’re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that’s for sure. And if you’re worried about the heat of the chilli flakes, it’s not hot I promise. It’s more like a pleasant, gentle warmth in the back of the throat as an after taste. They’re just… well, blinkin’ gorgeous!For more awesome step by step recipes, check out  www.kitchenmason.com
Introduction: Ranch Chicken . just curious how it would taste , I remember finding the recipe a while back and the recent cold and rainy weather made me think to try it .  Step 1: Crock Pot Ranch Chicken . I cant stress enough how much i love crock pot liners!for this recipe you need 3 chicken breast 1 can cream chicken1 pack ranch dressing1 pack italian seasoning1/2 (4oz) cream cheese Step 2: Prep . Prepping takes almost a whole 5 minutes so better be ready for long wait times. ! I cubed the chicken dumped into the pot , Mixed the ingredients in a separate bowl (NOT the Cream cheese that comes in later. ) , then poured over chicken cubes.  Step 3: Cook . cook on high for 2-3 hours (low 4-5)Just before you are ready to eat add half a block of cream cheese , Stir it in , let rest . drink a small amount of wine while you wait. I will be adding some white rice to this . (not pictured ) Step 4: Prepare Your Mouth for the Awesomeness . . it's a tiny bit salty but all in all not a bad dish . might try adding a little water next time to thin it out ( maybe a 1/4 cup ) but all in all this will be a fine meal tonight .
Introduction: Sharing Is Carrot Cake. Here's a rich, warm and comforting cake to have with friends, or save for yourself. The classic recipe gets some fresh updates, but retains that nostalgic taste that all carrot cake fans can appreciate. The recipe takes a bit of love, but it's well worth it in the end. Step 1: Ingredients. Gather your ingredients: 3 medium tart apples (like Granny Smith or Pink Lady), peeled and diced (about 3 cups when diced) 3/4 cup dates, diced (about 6 ounces or 170 grams) 1 cup water 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup light brown sugar 1/4 cup white sugar 1/2 cup canola oil 1 tablespoon tapioca flour 2 cups cake flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups grated carrots (about 6 medium, 13 ounces or 390 grams) 3/4 cups chopped pecansAnd for the Icing: 2 1/2 cups icing sugar 3 tablespoons orange juice 1 tablespoon coconut oil, melt Step 2: Dateable Applesauce. Combine apples, dates, water, cinnamon, ginger and cloves in a saucepan. Turn to medium heat, cover and simmer for half an hour, or until most of the water is gone. Step 3: Make the Sharing Is Carrot Cake. Preheat oven to 350˚F (175˚C). Grease an 8″ x 8″ baking pan and line the bottom with parchment paper. In a medium bowl sift together the flour, baking powder, baking soda and salt. In a large bowl combine the brown sugar, white sugar, oil and tapioca flour. Whisk vigorously for 2 minutes until smooth and creamy. Stir in the applesauce you made in step 2. Stir in the dry ingredients until just combined, and then fold in the carrots and pecans. Step 4: Bake the Sharing Is Carrot Cake. Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing. Step 5: Icing on the Sharing Is Carrot Cake. For the icing, whisk together the icing sugar, orange juice, coconut oil and almond extract until smooth and free of lumps. Pour over the cooled cake and spread evenly over top. Step 6: Variation. To mix it up (and cut down on some time), try replacing the apples with 1 1/4 cup unsweetened applesauce and add the cinnamon, ginger and cloves to your flour mixture. Mix in the chopped dates with the carrots and pecans.
Introduction: Cherry-Plum Tarts for a Wannabe Fancy Pants. 
          Do you ever dream about making a fancy little desert for your fancy little friends? I do. Then I wake up and realize I don't have any fancy friends. So instead of crying in a corner I fulfill the other half of my dreams with this recipe.    You will require:     Mini cupcake pan     Blender/food processor     Cherries!     2 Plums     1/4 Cup of Honey     Bourbon or Scotch     Pie Crust  [Edits] I submitted these from iphone and since it's been featured I figured why not spruce it up a bit.
         Step 1: Pit and Puree Cherries. Use your deft skills to remove pits from cherries till you fill a cup. Step 2: Pit and Puree Plums. Pit and puree plums then add both cherry and plum puree to saucepan. Also add in 1/4 cup of honey, for sweetness and honesty. Step 3: Begin Simmer. 30 minutes! Step 4: Interrupt Dat Simmer. I interrupted at the 15 minute mark to add halved and pitted cherries. The again at the 5 to add a Tbsp of scotch. Step 5: Halve More Cherries for Aesthetics. Halve the hardest and least ripe cherries you got! You want them to stand up to the heat! Then coat them with a layer of sugar, because you're worth it. Step 6: Make and Fill Shell. Do your mother proud and make them little shells to fill your mini cupcake sheet. Fill them with the joyous cherry plum sauce you just concocted.  Step 7: Bake! Finish!. 
          Bake for 13 minutes at 450 degrees F. Let em cool. Refrigerate before serving.    Closing thoughts/ ideas     A tsp of cornstarch would do well to even further solidify the filling     If you use less filling you could add a bit of yellow cake mix on top for a lid     Allowing the filling to boil for 10 minutes or so may allow for a thicker filling as well.     ...more scotch!     Assuming you have leftover filling, you can boil that down into a really fine tasting jam.
Introduction: How to Make Coconut Milk Ice Cream. Cream extracted from cow's milk is normally used for making ice cream. Here I have used milk extracted from coconut to make Ice Cream.Please go through the instructable on how to make Coconut Milk Ice Cream at home Step 1: Ingredients. One Coconut50 grams of Cashew Nuts5 to 6 Cardamom podsOne cup of Sugar Step 2: Grind Coconut to a Paste. Break open the coconut and remove the meatAdd the coconut meat in a mixer grinder along with the Cardamom podsLightly grind without adding any water. This will crush all big chunks of coconut into small piecesAdd about 2 cups of water and grind to make a fine paste Step 3: Extract Coconut Milk. Using a clean cotton cloth or cheesecloth, filter out the coconut milkTransfer the remains once again to the grinder jar, add 2 cups of water and grind againFilter out the milk from the second grinding also.You can extract milk from coconut meat 2 to 3 times. For better results extract milk twice only, otherwise the milk will have more water in it Step 4: Make Cashew Nut Powder. Transfer the Cashew nuts to a mixer grinder jar and grind it to a fine powder Step 5: Boil the Coconut Milk. Keep a clean pan over medium heat and add the extracted coconut milk in itAdd one cup of sugar and cashew nut powder to the milk and mix wellYou can taste a sample coconut milk at this time and add sugar to your own taste Step 6: Allow to Cool. Once the milk starts to boil and all ingredients are mixed well together, remove from the stoveCover the pan with a lid and allow the mixture to cool Step 7: Deep Freeze the Mix. Once the mixture has been cooled off, place the pan in the deep freezerFirst I tried to place the pan in which the coconut milk was boiled. It fitted inside the freezer, but could not close the door. So I have transferred the mixer to another small container and kept in the freezer Step 8: Scoop Out and Serve Coconut Milk Ice Cream. Once the coconut milk mixture is frozen, you can take it out from the freezerScoop out layers of frozen Coconut Milk Ice cream into cups and serveWithout adding any chemical additives, this ice cream tastes so wonderful you will all love it.Have fun and beat the heat with the home-made Coconut Milk Ice Cream
Introduction: Chocolate Tray. Most of the chocolates are soft-centered chocolates. Step 1: Little Beads Buttons. These are the only non soft-centered chocolates on the tray :) Super easy and super quick to make. All you need, to make at least 5 buttons50 gram milk chocolateLittle BeadsRound bottom chocolate moldMelt chocolate in microwave, at 30 seconds intervals, stirring each timePlace little beads on mold's cavities and pour melted chocolate covering the beadsChill until harden and unmold Step 2: Nutella Cream Chocolates. 100 g dark chocolate (or semisweet or bittersweet)Filling (this is a base creamy filling that you can flavor as you wish either with food flavoring or homemade jam/custard/preserves):700 g soft curd cottage cheese, either homemade or store bought 1 envelope vanilla sugar (at No Frills or Safeway)  a couple drops of lemon oil 10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds  5 tbsp icing sugar  Beat everything in a mixer until creamy then chill in the fridge for half hour before usingMix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combinedMelt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutesFill up cavities with Nutella mixture and pour melted chocolate Chill until harden. Step 3: Double Chocolate Cranberry. Dried cranberries, as many as you'd like to make100 g dark chocolate or milk chocolate100 g white chocolate chipsMelt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutesDrop a cranberry into each cavity and pour chocolate chips covering itChill in freezer for 15 minutes Step 4: Dark Chocolate With Lemon Creme. 100 g dark chocolateFrom the previous creamy filling base, take about 1-2 tbsp and add a pinch or two grated lemon rind and mixMelt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutesFill up cavities with filling and pour more chocolate on topChill in the freezer for 15 minutes Step 5: Chestnut Filled. 100 g white chocolate chips Enough of chestnut puree Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutesFill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes
Introduction: Rich Chocolate Cupcakes With Whipped Buttercream Frosting and a Strawberry on Top. These cupcakes are never fail and completely delicious whether you choose to go the store bought or homemade route. Keep reading to find out how to make them homemade!Ingredients:  FOR CAKE; 3/4 cup of sugar,1/2 cup of water, 2 tablespoons of unsalted butter, 2 large egg yolks, 1/2 cup of cake flour, 1/3 of unsweetened cocoa, pinch of salt, 3 large egg whites, 1 teaspoon of baking powderFOR FROSTING; 3 tablespoons of powdered sugar, 1 cup of heavy cream, 1/2 teaspoon of vanillaFOR TOPPING: Strawberries cut across or you're preferred topping Step 1: The Cupcakes. To make the cupcakes is super easy you want to start by setting the oven to 350 degrees and place all your cupcake liners into the muffin tin. Next you want to start by whisking together all your wet ingredients (egg yolks, egg whites, butter, and water) in one bowl and mixing all the dry ingredients (cocoa powder, sugar, cake flour, baking powder, and salt) in another. Gradually add your wet ingredients to the dry and stir in completely. Pour the mix into the cupcake liners, filling them 2/3 full. Pop them in the oven for 18-20 minutes, or until a toothpick comes out clean. Step 2: The Frosting. While your cupcake are cookie you'll want to get started on your frosting. To make the frosting use either a standing mixer or a hand mixer. Pour all the ingredients into a bowl and mix until it thickens up. store in the refrigerator until use. Step 3: Frosting and Topping. Now that the cupcakes have come out you're going to want to let them cool completely before frosting. Once cooled take a knife and cut out a circular hole in the center of the cupcake that goes about halfway through the cupcake. Then take your frosting and transfer it to a Ziploc bag and cut of the tip of the bag to create an icing bag. Fill the holes with frosting and then frost the cupcakes as you normally would do. Top with a strawberry or whatever you want and enjoy!
Introduction: Summer Coolant Salad . Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant  Salad. Pasta gives body to the salad, peanuts give the salad a nice  crunch; whereas, the rest of the ingredients enhance the taste of the  dish. It is refreshing and at the same time very nutritious. Step 1: Collect Your Ingredients. 2 cups cold cooked durum wheat pasta (I’ve used Chifferi Rigati), 1 cup sweet corn kernels, A handful of fresh mint leaves, ½ cup finely diced cucumber, 1 finely chopped de-seeded green chili, 2 tbsp crushed peanuts (add more if you like), ½ cup curd, chili flakes, freshly ground black pepper, salt for seasoning, juice of 1 lemon Step 2: Prepare the Dressing. Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil.  Step 3: Combine Well. Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well. Enjoy!
Introduction: Easy Peasy Chilli (can Be Vegetarian or Not). This is a one pot wonder, so nice on an autumnal or wintery evening, it is a staple in our family and so very very easy.I make this with minced Quorn but you can replace it with minced meat, chunks of meat, or extra beans, or whatever you can think of really.This serves 4 greedy adults. Step 1: Ingredients. 300g bag of minced Quorn (or substitute),1 large onion, 1 large garlic clove, 1 large/2 small peppers (any colour, I like to go for green or yellow),800g chopped tomatoes (two tins),4 teaspoons of tomato puree,1 teaspoon sugar, 1 square of dark chocolate (or half a teaspoon of cocoa powder),1 tin of kidney beans,1 tin of chick peas, 1 teaspoon of marmite (or an stock cube),1 chilli (can use chilli powder, or chilli sauce, either way use as much as you want dependent on your taste, I have included some information about how to use fresh chillies in the next step).4 teaspoons of cumin, 3 teaspoons of paprika,  2 teaspoons of mixed herbs,  0.5 (half) a teaspoon of coriander, Step 2: Starter for 10. It is best to prepare everything first, chop the onion, the garlic cloves, and the peppers and the chillies. For those of you who haven't used fresh chillies before, make sure when you cut them up you are using gloves or put clean plastic bags over your hands like I do. If you like you chilli hot pop the whole thing in, if you don't I would avoid adding the seeds as they are the hottest part of the chilli. Also make sure you have checked how hot the chillies are, I have homegrown ones and I can't remember the type, but my red ones are very hot but sweet and give a great flavour, whereas the green are not as hot. Just choose the quantity and type of chillies based on your own taste.Put a little oil in a large saucepan and gently fry the onion, making sure not to burn it. Add the garlic, peppers and all of the herbs and spices (if you are using green peppers as I have you will need to give them a little extra time just so that they soften). Add the Quorn and cook a little (if you are using meat then cook until brown).Add the tomatoes and tomato puree and stir. Step 3: Kooky Cook. Now we want to add the sugar and the chocolate or cocoa powder.Lastly,  add the kidney beans, chick peas (or ay kind of beans you would like), marmite and chilli, and roughly a mug  of water (if you add too much you can just boil it off and if you add  too little you can always add more).  Let this cook for  approximately half an hour, but if you are in a hurry you can cook it a lot quicker, the meat should already be cooked at this point so you can just heat it up. Personally, however, I prefer to leave  the saucepan on simmer for between 30 minutes and 45 minutes. Then give  it a taste and add seasoning to your taste. Step 4: Eatsies. Now it is ready to eat. We like to add a little plain yogurt and some thinly sliced or grated cheddar cheese. Mmmmm. If you have leftovers this can sit in the fridge for a few days, or just put it in some Tupperware and when it is cooled pop it in the freezer, this chilli is great double cooked. Enjoy.
Introduction: Eggs Hemingway. )) Eggs Hemingway or Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon. most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand)) Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :)  Step 1: Hollandaise Sauce. To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready  to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone. Step 4: Preparing the Eggs Hemingway. Ingredients: 1/2 English Muffin 1 Serving of fresh salmon 1 Egg 1 Serving of Hollandaise sauce  Salt and Lemon juice to season Vinegar for poaching Paprika for garnish Fry the half of English muffin in oil. Picture 1 Place the smoked salmon slices on top. Picture 2 Next place the Poached egg on top. Picture 3 and a ladle full of Hollandaise sauce. Picture 4 Followed by paprika salt and lemon juice to garnish. Picture 5 Step 5: .
Introduction: The Bananarama. The Simple yet awesome, Bananarama!
A quick and easy dessert, afternoon tea or even breakfast
Ingredients: (for a single serve)
- 1 Banana
- 2 slices of bread (I prefer white)
- Butter
- Caster sugar [Cheeky Extra]
- Cinnamon [Cheeky Extra]
- Maple Syrup (The real shit is best)
- Ice cream Step 1: Step 1 - Playing With Our Bananas. Break the banana up into pieces in a bowl
Then proceed to mash banana with a fork Step 2: Step 2 - Your Sweet Like Sugar. Spread the mashed banana on a slice of breadCHEEKY EXTRA OPTIONS
Here's your chance to sate that sweet tooth of yours by adding a little extra sweetness - caster sugar
Some of us enjoy the sensual taste of a little dusting of cinnamon on our desserts. If so, Whack it on! Step 3: Step 3 - Butter My Bread, Baby. Place the other slice of bread on top of your wonderful creation, then butter that puppy up Step 4: Step 4 - Turnin' the Heat Up. Crank the stove up and pop that beauty in the fry pan to get her going.
[Note: a sandwich toaster may also be used for this step (which I prefer), alas my home is currently lacking in that department.]
Toast till each side is golden brown Step 5: Step 5 - Treat Me Nice. Serve the masterpiece up.
Garnish that tasty, tasty sandwich with tasty, tasty vanilla ice cream.
Drown it in Syrup Step 6: Voila!. ...Isn't she beautiful... Step 7: Step 6 - Get Ravenous.
Introduction: Delicious Halloween Gelatin Dessert. Easy and delicious Dessert Step 1: Ingredients:. 3 oz. ofCrushed Cookies¼ stick of butter1 Flan Mix 1.41 oz 2 cups of milk1 orange gelatin 1.41 oz.1 cup water7.05 oz. Sweetened Condensed milk1.76 oz. White Chocolate0.7 oz. Black ChocolateFood Coloring or Orange Flavoring Step 2: . Combine the Crushed Cookies with Melted Butter (in the micro) and put this mixture on the bottom of one or more containers, pressing very well and refrigerate for 15 minutes. Step 3: . Prepare Flan with milk as directed on the container. Pour Flan halfway into containers and refrigerate until set. Step 4: . Prepare Orange Gelatin, use only a cup of water, add gradually the Sweetened Condensed Milk until blended well (must be careful to avoid cutting milk). Pour  Gelatin over the Flan leaving a small space before reaching the edge and refrigerate until set. Step 5: . While curdles Gelatin, melt a little the White Chocolate in the micro (10 in 10 seconds), mix with the Food Coloring or Orange Flavoring and form a paste, put it in a bag and flatten with a rolling pin, with a clean cover or mold cut circles, these are our Pumpkins. Step 6: . Melt the Black Chocolate in the micro (to 10 in 10 seconds) and place it in a pastry bag or in a plastic bag, cut the tip and decorate Pumpkins making your eyes, nose and mouth. Step 7: . Use Whipped Cream and the Pumpkin to decorating, and voilà!, It serve well chilled and Happy Halloween!!!. Step 8: For More Information Check the Video.
Introduction: Vegetable Pakoras (video Recipe). Vegetable Pakoras is a very popular savoury Indian snack. Even though they are deep fried, pakoras have a  lot of nutritional value due to the variety of fresh vegetables, spices  and batter made with chick pea flour. Chick pea flour is readily  available at any Indian supermarket. It is also called “besan” or “chana  flour”. Mango powder (also known as amchur powder)  is available in small packets and gives the pakoras a wonderful tangy  flavour. You can also substitute mango powder with lemon juice.Pakoras, served with chutney, is a great party pleaser finger food!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food Lovers Step 1: INGREDIENTS. BATTER .05 2.5 cups chick pea flour.10 2 Tb ground cumin.15 2 Tb ground coriander.22 1 tsp turmeric powder.26 1 tsp mango powder.30 1 Tbs sea salt.34 1 tsp smoked paprika Or chilli powder .39  mix with a whisk.43 add 2 cups water.54 whisk until smoothVEGETABLES1.08 Add 5 cups chopped veggies:  1 cup thin sliced potatoes 1 cup sweet potato wedges 1/2 cup sliced eggplant 1 cup cauliflower 1 cup firmly packed spinach/kale 1 red onion, sliced1.20 Mix until evenly coated with batter Step 2: Mix With a Whisk.  Step 3: Add Water and Whisk Until Smooth.  Step 4: ​Add 5 Cups Chopped Veggies. 1 cup thin sliced potatoes  1 cup sweet potato wedges  1/2 cup sliced eggplant  1 cup cauliflower  1 cup firmly packed spinach/kale  1 red onion, sliced Step 5: Mix Until Evenly Coated With Batter.  Step 6: Heat 5-6 Cups Canola Oil in Wok  or Fryer (medium High). Test to see if oil is hot (pakora should quickly  rise to surface) Step 7: ​Gently Drop Small Clusters Into Hot Oil With a Tablespoon  or by Hand. Gently drop small clusters into hot oil with a tablespoon or by hand. Turn over with a slotted spoon as pakoras start turning golden in colour (about 2-3 minutes depending on temperature of oil). Remove from oil when pakoras are golden brown. Place on paper towel lined tray to drain excess oil. Repeat process in batches until all of the pakoras are fried. Step 8: Place on Paper-lined Tray .  Step 9: Serve With Chutney. Pakoras, served with chutney, is a great party pleaser finger food! For many more video recipes please visit our Youtube channel.
Introduction: Fried Pi Pies. These fried pi pies are the perfect way to ring in Pi Day, whether your oven is on the fritz (like mine) or you just want a little deep fried action.   Step 1: The Stuff. You need:
Unbaked Pie crusts -- these can be refrigerated ready-to-use type or homemade
Pie filling -- a relatively smooth filling is best because you need to pipe it.  I made a classic chocolate filing but you can make one out of fruit (perhaps minced) if you'd like.
Deep fryer OR a medium, heavy saucepan AND oil suitable for frying
Pi template
Kitchen scissors or pastry roller
Water Step 2: Pi Shape. Prepare your template.  You can use the image here, resized as you like it, or draw your own.  It's important that the template shape be quite fat.  Interior corners should be rounded, to make putting together the pies easier. Step 3: Pieces of Pi. Lay out your rolled pie crust and either use a pastry cutter to trace around the pattern or mark it with food color markers and cut it out.  You need two pi shapes per pie.
Note to self: Consider commissioning the creation of large pi-shaped cookie cutters for next year! Step 4: Assembly. Fill your pastry bag (or a sturdy zip-top bag) with your filling and cut off the tip.  I piped through a coupler to make it a little easier to handle.
Pipe filling on the center of one pi shape.  You don't need much.  Be sure it's in the center.
Use your fingers or a small pastry brush to moisten the exposed crust edges with water.
Lay another pi shape onto the first and press the corresponding edges together, making sure to push out any air pockets.  Be sure to seal it well. Step 5: Cooking. Heat one inch of oil in your medium pan to 350 degrees.
Carefully lower pies into the oil one at a time.  Cook on one side for one minute, then turn and cook on the other side for another minute.
Introduction: Southern Fried Pizza. I hate left over pizza. Reheating in the oven takes too long and microwaving it just makes the crust hard. Knowing this I decided to try something a little different. Being southern born and raised I instantly thought of deep frying! Now before you turn  your nose up to it... Give it a try. Step 1: Gathering Ingrediants. I can't give exact amounts because you are making a batter, and well I've never measured anything that I put into a batter so these are approximations.What you will need:Left over pizza1&1/2Cups Milk2 Eggs1&1/4 Cups FlourSalt & Pepper (to Taste)Garlic Powder (optional)Red Pepper Flakes (also optional)Cooking oil (for frying)____________________________________________________Large Skillet or Deep FryerMedium to large bowl for mixingTongs or Fork Step 2: Lets Throw Down in the Kitchen!. Step1: Preheat grease in large skillet (or set deep fryer) to 360 - 375 Degrees Step2: Batter up! combine eggs, milk and spices in a medium to large bowl. Stir in flour a small amount at a time until well blended. Your not making a dough so don't add too much flour. (You may not need the entire amount.) Ideally the batter should be thick sort up like pudding, well not quite as thick...You're now ready to fry some pizza! Step 3: Gettin' Hot in Here!. Let me start by issuing this warning. Hot grease is EXTREMELY Dangerous. Speaking as a Firefighter, I've seen several instances where "Grease Fires" have ended in a large loss of personal property. Never leave a working stove or fryer unattended.Now on to the fun!Battering the pizza: Take 1slice of pizza, place it into the batter mixture and coat well. Don't worry if you can faintly see the tops of some of the thicker toppings through the batter, it'll turn out fine.Frying: Take the freshly battered slice and very carefully slide it into the preheated grease. Be sure not to splash the grease, as this will hurt you and potentially start a fire... Cook for 4 to 5 minutes. The batter should be crispy and golden brown when done. Renove from grease and place on a paper towel to drain.Serving: I suggest serving "southern Style Fried Pizza" with a side of marinara, pizza sauce, or ranch dressing.
Introduction: Kid-Friendly Broccoli Slaw. I hate to waste food. So in this recipe, I'll be showing how to use up the broccoli stems from my previous ible, (https://www.instructables.com/id/Cafe-Style-Broccoli-Feta-Pasta-Salad/), to make a healthy broccoli slaw. I say it’s healthy because broccoli, but the dressing probably isn’t chock full of nutrients. But hey, it’s all about moderation! I think this would be good to serve to kids. It’s crunchy, covered in dressing, and kids likely won’t notice that it’s broccoli. It tastes pretty much like regular coleslaw, and you get to feel all healthy and virtuous, because broccoli! Step 1: The Ingredients and How to Make It. Kid-Friendly Broccoli Slaw2 stems of broccoli 2 tbsp. low-fat coleslaw dressing (creamy)Grate broccoli stems. Add in dressing and mix. And...done! Wipe the sweat off your brow and eat that slaw! Crazy easy, right? You can also check out the recipe on my blog, at http://approachingfood.com/salads-i-have-known-and-loved-because-i-hate-waste-but-not-broccoli/.
Introduction: Sonic's Famous Cherry Limeade. So, my fiance has this thing about Cherry Limeade. He loves it. Whenever we go out, he will order it if it is available. So why not make it at home? It's just as good, ok...better, and it doesn't cost an arm and a leg to make! How hard could it be? some use soda, some don't but who doesn't like bubbles? The best part is, you could give this to kids because it lacks the caffeine in most other drinks and is way better than kool-aid. It can also be used as a punch for parties! Step 1: Gather the Goodness!. You will need: 1 2 liter of Sprite Maraschino cherries in cherry juice (at least one full cup of juice) 1 1/2 to 2 limes wedged depending on taste 1 knife (to cut the limes of course!) ice (crushed works best but we used cubed) One pitcher at least 2 quarts in size. I suggest using one a little larger than two quarts if you want to use a whole two litter of sprite.  Step 2: Mix It Up!. This is the easy part: Put the ice in the pitcher Add the cherry juice and a few cherries to the pitcher Squeeze and drop limes into the pitcher Pour sprite into the pitcher Adding the ingredients in this order mixes it up as you pour. No stirring with a spoon. Stirring will cause the sprite to go flat quicker. Garnish with  lime and cherries, Enjoy! Step 3: Finishing Up. This is by far the easiest instructable I have ever done, the whole thing took maybe five minutes to make and was a huge hit! The pitcher did not last the night!