MRAMG/MRAMG-Bench huggingface dataset:
Introduction: (Keto) Cream Cheese Clouds. Looking for a simple, easy and quick Keto friendly sweet treat. well you've found it. Step 1: What the Heck Is Keto?. A Ketogenic Diet is any diet that causes ketones to be produced by the liver, shifting the body’s metabolism away from glucose towards fat utilization. Typically on a moderate to high carb diet, the body will prefer glucose for fuel (usually from dietary carbs), but by restricting carbs, the body will prefer fat for fuel.basic diet = High protein, high fats, low carbs.additional info: https://docs.google.com/document/d/1gZfJejOM8fJsX1...With  a quick Google search on keto you will find a bunch of info.A little background on myself, I started keto in may 2014. I had a checkup awhile back and found out that my blood sugar levels were elevated and I decided to make a change.As of January 2015 I have lost a little over 65 pounds and my numbers have gone back to the appropriate levels.These are my go to treat when i'm craving something sweet. Step 2: Lets Get Started Get You Ingrediants ( the Basic Recipe). The Basic recipe:1 Stick butter (1/2 cup)1 package cream cheese ( 8 Ounces)1/2 - 3/4 cup splenda or any other artificial sweetener1/2 teaspoon vanilla or any other flavoringMix all ingredients until fluffy. Step 3: Mix All the Ingredients Well. Like the title says add all the ingredients and mix well. Step 4: Additional Ingredient (Peanut Butter With Bits of Heath and Chocolate ). The basic recipe with vanilla:2 ounces peanut butter with however much heath and chocolate bits you like ( The more you add will increase the carb count for each cupcake) Step 5: Additional Ingredient Cont. ( Oreos and Cream With Vanilla ) . The basic recipe with vanilla:About 10 oreas, crushed up.add to the Cream cheese and mix it all up. Step 6: Additional Ingredient Cont. ( Peanut Butter and Caramel Bits ). The basic recipe with vanilla:2 oz peanut butterI used about 100 grams of caramel bits.Mix to well. Step 7: Additional Ingredient Cont. ( Andes Mints and Vanilla ). Basic recipe with vanilla:I used 80 grams of Andes mintsMix well Step 8: Fill the Muffin Cups. Put the cup cake liners in the cup cake pan.Fill the cup cake liners with a spoon full or so.Transfer to a cookie pan for easy transport to the freezer.Once frozen put them in to a plastic bag for easy storage.They will not freeze solid and get to soft in the refrigerate.That being said once you take them out of the freezer eat them quick.  Step 9: Thanks and Hope You Enjoy. I hope you enjoyed this instructable, also if you make these and come up with any other awesome creations please share.Nutritional value per cloud estimated (not including additional ingredients)Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Introduction: Rainbow in a Cup. Making a rainbow in a cup is a fun activity to do with children or could be a great diner party desert! Things you need: Red jello Orange jello Yellow jello Green jello Blue jello Lets get started!  Step 1: Red. This is a real simple desert to make! Lets start with the red base layer. Take your red jello and mix in accordance to the instructions on the box. Instead of cold water add ice it will speed up the setting process. Pour the red jello 1-2 inches into your cup depending on how big it is. Place in the fridge for a minimum of 1.5 hours. It doesn't have to be set all the way.    Step 2: Orange. Now take the cup of red jello out of the fridge. Mix the orange jello and slowly pour on top of the red jello to make the second layer. Put back in the fridge for another 1.5 hours minimum.  Step 3: Yellow. Take the cup of two layers of jello out of the fridge. Now mix the yellow jello and pour carefully on top of the orange. Make sure the yellow is cooled enough before you pour on top of the orange or it will melt through.  Place back in fridge.  Step 4: Green. After another 1.5 hours mix the green jello and pour on top of the rest. Evenly dividing the layers.  Step 5: Blue. The last color! I could not find purple at the store so I ended my rainbow with blue. Though if you run into the same problem you could mix the red and blue jello. Mix the blue jello and Pour onto the rest of your jello. Now let it sit in the fridge for 2.5 hours to ensure all have set. Enjoy!
Introduction: Coconut Kofta Curry. I am going to introduce a secret and special dish , a combination of Indian and Mediterranean Cuisine called  coconut Koftas ( Savoury balls) curry made with raw coconut , cooked in mild(not very hot like other Asian curries) and sweet aromatic curry made with coconut milk as a main ingredient and other spices.It can be made under 45 minutes and its taste lasts forever.......Don't forget to add this recipe to your favorites :-DWhat you need:Raw coconut Oil Corn Flour Finely chopped Onion Chopped Garlic Chopped Green Chilies Chopped Ginger Chopped Tomatoes Curry Leaves Cumin Seeds Coriander Seed powder Turmeric  A pinch of Nutmeg Powder Star Anise for the royal taste :-D Cinnamon Powder  Black Pepper Powder Green Cardamom crushed Salt to taste  Step 1: Here We Go...... How to make coconut milk----->Break the coconut.  Remove the outer shell, take care not to cut your fingers since the outer shell of coconut is very hard and acts like a sharp tool when broken. Wash the raw coconut pieces with clean water and cut into the smaller pieces. Grind the small pieces in a mixer jar, add some cow milk, if required for proper grinding. Put the grounded coconut in a cloth and twist and separate the coconut milk  and the coconut fibers.Keep them separately. Now we got the coconut milk and ground coconut powder (fibers). Step 2: STEP-2:Making Koftas. How to make KOFTAS---------->Take grounded coconut powder (fibers),  Add a pinch of salt. Add a little black pepper powder. Add a small quantity of corn flour to coconut powder.  Make small balls or oval shaped Koftas and keep them aside. Heat the cooking oil in a deep pan for frying. Take proper precautions before doing heat cooking, wear your apron etc. Heat the oil and put the Koftas slowly and one by one in hot oil carefully to avoid oil spillage.It may take 2-3 step to fry all the Koftas, depends upon the number of koftas. Fry the Koftas till they are turned golden brown evenly. Remove fried koftas from the oil and keep on a tissue paper to absorb excess oil.Tip :Add cornflour slowly to achieve the consistency of  the powder, so that balls are made easily.It is very easy to make, difficult to explain :-p  Step 3: Step 3:Making of Curry. Preparation of Coconut milk Curry-------Heat a little oil in pan or Kadhai.Add cumin seed,Add curry leavesAdd ginger, garlic and green chillies,Add onion and cook until soft,Add other spices like turmeric powder,coriander powder, crushed cardamom,cinnamon, cloves, pepper, garam masala and cook for about 10 minutes to turn it golden brownAdd tomato and cook till done.Add salt to tasteAdd coconut milk slowly and stirring togetherBoil it and the curry is ready Step 4: FINAL ATTACK. FINAL PREPARATION OF COCONUT KOFTAS IN COCONUT MILK CURRY-------->In the cooked curry now add prepared and fried KoftasWait till boil and the mild ,little sweet and aromatic Kofta curry is readyGarnish with tomato flower and fresh curry leave,Serve hot in a bowl, eat with rice, chapati (Indian bread) or Naan.
Introduction: Rum & Dates Pie = Pi. IT'S Pi DAY!   And Pi = Pie
A pie is cooked in a pie dish. The dish is of  circular shape which means it has a circumference and a diameter. Since  Pi is defined as  the circumference of a circle over its diameter  with the numerical value 3.1415....     then,    3.14159....  = l¯l  =  c/ d  = Pie 
For most practical uses, Pi  is assumed to be 3.142.
With this in mind, these numbers are used for the ingredients' amounts used for this Pi (pie) . Also, there are only 3 preparation steps, this is so to emphasize the three prior to the decimal point. The 1 to 9 sub-steps in each step are to represent the numbers after the decimal point and thus get Pi all the way through.
Pi = Pie Step 1: Ingredients. 3 1/3 cups of flour
1 1/4 cups of unsalted butter
1/4 cup sugar
1 egg jolk
4 tablespoons of cold water
unsalted butter (for buttering dish)
1 cup chopped dates
1/4 cup chopped preserved ginger
2 tablespoons of rum l¯l = 3.1412 Step 2: Preparing the Pi Dough. 1. Preheat oven to 4000 F.
2. Sift flour into a bowl.
3. Cut 1 cup of the butter into pieces and rub it into the flour until the mixture resembles bread crumbs.
4. Stir in 2 teaspoon of sugar.
5. Blend the egg yolk and the water together and pour into the flour, mixing quickly to form a firm dough.
6. Turn the dough onto a floured board and knead until smooth.
7. Split the dough in half and roll out both pieces to a thickness of 1/4 inch.
8. Line a buttered pie dish with one of the rolled out dough pieces.
9. Trim the edges of the dough. Tip: Alternatively, frozen pie crust could be used for this recipe. This will save time and effort, specially if you're not much of a baker or don't have lots of time in your hands.Pi= 3.1415926535 8979323846 2643383279 ... Step 3: Pi Filing & Completion. 1. Spread the chopped dates over the bottom of the Pi dough.
2. Arranged the preserved ginger in the Pi shape symbol in the center of the Pi.
3. Soften the remaining butter in the microwave for 15 seconds.
4. Add the sugar and rum.
5. Sread the butter mixture over the Pi filling.
6. Cover with the remaining rolled out dough.
7. Bake for 15 minutes at 4000 F.
8. Reduce the heat to 3500 F and bake for 30 more minutes.
9. Dacorate Pi by cutting dates to form symbols, letters and numbers.Tip: The ginger is not over powering but if you're not a fan of ginger try using dried pineapple.LET'S EAT Pi ! ! ! !
Introduction: Kidney Bean Flatbread. Kidney Bean Flatbread is known as Rajma Paratha in India. Kidney Beans is highly nutritious as it a great source of protein. Vegetarians eat this a lot to compensate for the protein from meat. Hence it is extremely healthy for growing kids.My daughter likes flatbread s so I thought of mixing Kidney Bean Puree along with wheat flour with an attempt to make it more nutritious. Its very simple and quick recipe. You could make extra and store the dough in refrigerator for later use. Please do try it and let me know how it went with your kid :-) Step 1: Ingredients. Boiled and Pureed Kidney Bean - 1 CupWheat Flour - 2 CupsSesame Oil - 2 tsp Carom Seed - 1 tsp ( Kidney Bean is very gassy so Carom Seed helps prevents gas) Salt - to taste Water - 2tbsp Step 2: Preparation Steps. Soak kidney beans in water over nightPressure cook for about 20mins or until its fully cooked.Puree it in a blender to a fine paste.Mix wheat flour, kidney bean puree, salt, oil. carom seeds and water and knead well until it forms a ball.Ensure you add water very little at a time and knead.Let the dough rest for atleast 30mins.Take a small ball of dough, dip it in flour and roll it to about 4 inches in diameter.Apply 1/2 tsp oilFold it so it forms a triangle.Roll it again with a rolling pin but this time to about 1/4 inch thickness and as round as possible.Heat a pan.Cook the flatbread on both sides and apply oil/butter generously on both sides.Cut it into slices and serve.I serve this with cheese and my daughter loves it.Enjoy!
Introduction: Mc Donalds Soupe or Dessert Cup. Hello everybodyI am a student at Howest University College West-Flanders and for te course creativity, we had to make something special of corrugated cardboard.Give a bock a new function.Well, in holland we like soupe, a lot of soupe so every time when I go to the Mc Donalds I was wondering why they didn't serve any soupe.So for this project I made a soupe/Ice-cream cup that isolates the heat or cold. So you can enjoy it for a longer time without even burning or freezing your hands.I hope you will enjoy because I enjoyed it to.Cyriel van der Meer (second year Industrial Product Design) Step 1: What Do You Need. What do you need:- Mc Donalds burgerbox- Plastic cup of Tesco Coleslaw (or another plastic cup that fits in the burgerbox)- toilet paper ( isolator = keep the cold inside or when you are drinking soupe the warmed inside)- plastic spoon- Ice-cream for in the Mc Donalds cup- a snife- a lat-a pen Step 2: Where to Cut. The Mc. Donalds cup is on top 120 at 110mm The Tesco Coleslaw cup is 90 at 90mm (make sure you have an edge where the cup can lay on)So what you need to do is to get the distances symmetric, so you do:120 - 90 = 3030/2 = 15mm form the edge of the Mc Donalds cup to the edge of the Coleslaw cup. (width)110 - 90 = 2020/2 = 10mm from the edge of the McDonalds cup to the edge of the Coleslaw cup. (length)See picture for more information (you see the line of the measurement).Than when you have you measurement, you can cut it out with a snife.See also in the pictures that the plastic cup fits perfectly after cutting. Step 3: Put the Isolation in It. What you have to do for the getting your isolation is to put toilet paper in the Mc Donalds box. That is the cheapest way to do and a very good result.After that put some Icecream in itorsome soupeso you can enjoy your drink/ice for a very long time.Thanks for watching.
Introduction: Marshmallow Meringue . Hello everybody!In this intructable we will explain how to make our own recipe: the Marshmallow Chickpea Meringue.Have fun!Meike and EliseWhat you will need:powdered sugarchickpeas watermarshmallows chocolatebatter spraya mixeroven Step 1: Step 1: the Meringue Mixture. For the mixture for the meringue part of this recipe you need the chickpea water and the powdered sugar. First sieve and separate the chickpeas from the water. Pour the water in the mixer and slowly add the powdered sugar while mixing. you can decide for yourself how sweet you would like the mixture to be. Stop mixing when the mixture is very light and airy and when the mixture is sweet enough. Step 2: Step 2: Meringues. Divide the mixture over the baking sheet with the batter spray. Put them in the oven for 60 min on a 100 degrees in a preheated oven. ? Step 3: Step 3: Marshmallows. When you take the meringues out of the break the bottom part away so you have a kind of bowl. If they turned out right there should be an air space in the middle. Cut your marshmallow and place them in the merengue bowl.? Step 4: Step 4: Chocolate. Melt your milk, dark or white chocolate in a pan and pour them over your Marshmallow Meringues. (this part is optional!)Bon Appetit!
Introduction: Habanero Guacamole. 
          In this small, and i mean small isntructable, i will try to teach you how i make this lovely and hot True MEXICAN Guacamole.
Ingredients for 2-3 people eating tacos or any other thing are as follow:
Soy Sauce 1 Spoon
Onion, 1/2 1/4 or 1/3 depending on tomato size.
Tomato 1 complete.
Complete avocado or 1 1/2 if you want,
4 lemons.
Salt about 1/4 1/3 of of spoon or to taste.
1 habanero or 2 if you want more burnt mouth feeling.
Remember the tomato be ripe, a live red, no yellow green spots, feel a bit hard and not to tender.
The onion must be a pearly white
For the best taste the lemons must show a strong green with a bit of yellow about a 1/4 of it for more taste and juice on the inside.
the Avocado you can get a black one with green spots (not mature enogugh) just get it on a newspaper (roll it inside) to make it ripe.
and the habanero.
the best size for this small is the about an inche and a half and must be a shiny orange goingg to red like a grapefruit sort of to be real tasty and fiery.
Ok, now 		squeeze the lemons onto a\the bowl
		chop the habanero really small, and depending on how hot you may want it add or remove the seeds, and toss it in the lemon juice, this will make the lemon get the taste and work as an infusion
		chop the onion really small also, this will help to taste the onion and not having 1 cm or 1 inch onion bites which will ruin the flavor, also toss it on the lemon with the habanero and mix it by shaking the bowl a nit, dont use a spoon, using a spoon will "torear" bull the habanero making it hotter and with less taste, the lemon will also "cook" the onion and habanero making them tender and tastier
		leave them for 5-15 min depending on your hurry, after this time add a tablespoon (i dont know if its, this one, the spoon you use for soup)
		chop your tomato on a nice size we dont want it to be too small nor too big, keep it at around 1cm which i believe its the size i normally do and add it up, along with around 1 teaspoon of salt or i believe 1 quart of a tablespoon or a bit more depending on taste.
		the avocado cut in half, with a karate chop using a knife take out the bone, and you may smash it on another bowl or not, since i dont like washing the dishes i did it on the same bowl.
		mix it up and you are done.
For a final tip, something i missed on the photos which i now notice.
Slice up a complete onion and get it on a container with lid, squeeze lemons on it, shake and use in an hour or more, this is an awsome side dish for tacos ;)
Introduction: Chocolate Chip Whoopie Pies. I've spent the majority of my life in New England and we claim the title of home of the whoopie pie (or gobs as they're known elsewhere). While their true origins may not be 100% clear, as a New Englander there are a few things I hold true when it comes to whoopie pies:1. Real whoopie pie filling is not frosting. If I want a mouthful of cake frosting, I'll eat a cake. 2. Real whoopie pie filling is made with marshmallow Fluff and vegetable shortening. It may sound a little gross to use shortening, but it creates the fluffiest filling. 3. Whoopie pie shells are not cake. They're cake-like, for sure, but they are not cake and trying to use boxed cake for shells will not work out the way you hope. I speak from experience :) Whoopie pie shell batter is a bit thicker and fluffier.  Step 1: BoM. Shells3-3 1/2 cups cake flour1 1/2 cups sugar (you can add an extra 1/2 cup of sugar if you want a sweeter shell)1/2 cup butter1/2-3/4 cup vegetable shortening2 tsp baking soda2 tsp salt2 eggs2-3 tsp vanilla extract1 cup milk + 1 tbs vinegar (may look like it's curdling, it's fine...but maybe do this last)Mini chocolate chipsFilling3-4 cups of powdered sugar1-1 1/2 cups of vegetable shortening6-10 tbs milk1 small jar of marshmallow fluff4 tbs vanilla extractmini chocolate chips (optional)Additional extracts for different flavors can be added, maple, cocoa powder, etc. are great additions.  Step 2: Filling. If you don't have a stand mixer, you can do make the filling at any point. You want the filling to mix for 20-30 minutes, or longer if you can, the goal is fluffiness. Add the fluff, shortening, vanilla extract, milk, powdered sugar, and flour to a bowl and mix for as long as you can. Stop and taste test every so often and make adjustments as needed.  Step 3: Mix. Preheat oven to 350.Mix the dry ingredients in one bowl and the wet (not the milk + vinegar) in another, then slowly add the dry ingredients to the wet while mixing. Alternate adding dry ingredients and milk until everything is well combined. Stir in chocolate chips.  Step 4: Bake. I used an ice cream scoop to scoop out smallish balls and placed the shells 2-3 inches apart. Cook them for about 10 minutes and then remove to a wire rack to cool.Try to resist the urge to leave the shells in the oven for a few more minutes.  Step 5: Fill. When your shells are completely cool you can start layering them with filling and sandwich them together. For an added touch you can roll the whoopie pies in chocolate chips, nuts, etc.  Step 6: Enjoy. Your whoopie pies will keep in the fridge for a few days or the freezer for a few weeks (I love "frozen" whoopie pies). You'll want to wrap each pie individually in plastic wrap for best results.
Introduction: Green Tomato Sauce. Every year I can't wait to make homemade sauce with the tomatoes from the garden.....and I hate waiting so  For years I've been making green tomato sauce!  Step 1: Green Tomatoes. 1. collect 15 to 20  green tomatoes.2. wash the tomatoes and remive the stems3. chop the tomatoes  Step 2: Adding the Ingredients. 1. set out pot and sieve on stove. 2. chop one small onion and garlic3. chop green tomatoes 4. add everything to a pot with 2 cups of water. 5. add seasoning to taste.... I add Basel,  oregano, salt, pepper, sugar and Italian seasoning.6. simmer in pot for 5 to 10 minutes.   Step 3: Tomato Paste. 1. Add  2 cans of tomatoe paste.2. mix until tomato paste is blended in.3. bring mixture to a boil.  Step 4: Sieve. 1. boiled tomatoes for 10 to 15 minutes and  remove from heat.2. Set the sieve over  the pot3.  scoop tomatoes into several and press until no more juice runs out. 4. empty sieve and repeat until pot of tomatoes are gone. 5. cover and let simmmer Step 5: Sauce!. At this point I add homemade meatballs and let the sauce simmer the rest of the afternoon! Easy and delicious!
Introduction: French Lemonade. ''French Lemonade'' is a healthy , and easy to make energy drink.To make it  , you only need four ingredients.so lets get started and make some lemonade! Step 1: .  Step 2: Gather Your Ingredients. To make French Lemonade , you only need four easy ingredients. You will need-                                                                                                                                  honey                                                                                                                                  water                                                                                                                                  a lemon                                                                                                                                  Perrier water Step 3: Mix It!. Now you will mix about 4 tablespoons of honey and about 3/4 cups of water in any container. Then, you will shake it together so until It looks like the picture shown above. Step 4: Lemons!. Now, its time to pour the mixture into a drinking glass. Then , squeeze as much lemon juice as you can into your  half finished glass of French Lemonade. Step 5: Perrier!. Last but not least, we add the Perrier water into the glass until it will overflow. ENJOY! Step 6: .  Step 7: .
Introduction: How to Cook Cumin Rice (jeera Rice). INGREDIENTS 1 cup Long Grain Basmati Rice 3 cups Water SaltTempering Cumin Seeds- 2 Tablespoons Half cup Green Peas 4 tablespoons Pure DesiGhee or Clarified ButterGarnishing Green Chillies (optional) Cilantro Curry Leaves 1. STEP 1- COOKING THE RICE Take 1 cup of long grain basmati Rice to that add 3 cups of water and Add salt as desired. Rice will be cooked in around 25-30 minutes. Keep Aside, make sure not to add more than 3 cups water otherwise the Rice will be soft in consistency. Even if the rice is  slightly hard/uncooked that is perfectly fine at this stage because it will be tempered at a later stage 2. STEP 2 Tempering also known as Tadka/Tarka in Hindi - Add 4 Tablespoons Desi Ghee/ Clarified Butter and heat in a Wok/ large pan. To that add Jeera(Cumin Seeds) and Curry Leaves Scientific name: Murraya koenigii, then add the Green peas Fry for about 2 minutes then add the Rice and Stir Fry for about 2 minutes. Tip- avoid a PURE  STAINLESS STEEL pan 3. Garnish Garnish with Coriander leaves/cilantro and/or Green Chillies. Bon Appetit!
Introduction: RECIPE | SPAGHETTI AGLIO E OLIO. In translation, this pasta is Garlic Oil Spaghetti.  It's a quick simple and beloved Italian recipe.  To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes.  There are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil.  The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes.  I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme.  The trick to making this dish successful is under boiling the pasta.  So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.In this recipe, I'm using organic Extra Virgin Olive Oil by Terra Delyssa and Delverde Spaghetti Pasta.  Both of which are quality ingredients that I use time and time again.  Delverde Pasta is made in Italy and one of their missions is: "To produce the best pure pasta from the purest water. This is the mission that we here at Delverde have pursued since the very beginning, in a setting that is close to nature and respectful of its values". Some of their packaging is also biodegradable but not all.  Another great brand of Italian pasta I recommend is DeCecco as their boxes are recyclable.  You can source Terra Delyssa Olive Oil from Costco and Delverde at most major Canadian Retailers. Also if you're looking for a Eco-friendly cutting board, I'm using one by Architec. Their cutting board (see picture below) is "Made of recycled food-grade plastic and premium flax husk blend, the Architec Poly-Flax Cutting board offers you a durable kitchen essential, and adds colour to your kitchen". My husband purchased it at Bed, Bath and Beyond. Anyway I hope you guys enjoy this pasta recipe!  It's one of my go to dishes when I'm craving a pasta but don't want to invest the time to make a heavy sauce. Enjoy! Step 1: INGREDIENTS. SERVES 3-4 | PREP TIME 5-7 MINS | COOK TIME 10 MINS1 pack of spaghetti (450 GRAMS) 1 small handful of flat Italian parsley chopped 1/2 tsp of red chili pepper flakes 6-8 garlic cloves thinly sliced 1/3 cup of extra virgin olive oil1/2 cup of reserved hot pasta watersalt to taste Step 2: INSTRUCTIONS. Boil your spaghetti in large pot filled with salted hot water.  To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. For instance, if the cooking time on the package says "9 minutes" subtract 2 minutes from that and you should only boil your pasta for 7 minutes total. Reserve 1/2 cup of hot pasta water.  Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic.  We want to slowly infuse the oil with the garlic.  Sweat the garlic until egdes become slightly brown.Add in chili flakes (optional) and then add in parsley or herb of your choice. Once pasta is cooked and strained, pour pasta into the skillet.  Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste. Serve immediately and garnish with some more chopped herbs. Enjoy!
Introduction: Grilled Ham and Potato. Grilled Ham and Potato
Using outdoor grill is very fun and with very little fat, you can make everything, and it always tastes delicious . The packets themselves are so easy to put together, and the flavor of the end product really is tasty.
Ingredients:
	8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)
	2 1/2 cups cubed leftover ham
	1 medium onion, chopped
	1 medium green bell pepper, chopped
	4 teaspoons chopped fresh thyme
	3 tablespoons olive oil
	1-1/2 teaspoons ground black pepper
	2 cups shredded sharp Cheddar cheese
	1 medium tomato, seeded, chopped
	Cooking sprayDirections:
	Preheat outdoor grill. Spray two 18×24-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.
	Remove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted, and grilled ham and potato is redy to serve.
Introduction: Easy M&m's Chocolate Cookies. This is an easy recipe I have changed to make tasty m&m cookies. Original recipe http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe Step 1: Ingredients. 
          First preheat your oven to 180°C, gas mark 4.You will need:   125g butter, softened     100g light brown soft sugar     125g caster sugar     1 egg, lightly beaten     1 tsp vanilla extract     225g self-raising flour     100g m&m's  Step 2: Mixing Sugars. Cream the butter, brown and white sugars and then once creamed together, combine in the egg and vanilla extract. Step 3: Forming the Cookie Dough. Then sift in the flour and add the m&m's and mix together all the ingredients thoroughly by using your hands to knead into a cookie dough. Step 4: Roll Into Balls. Roll the cookie dough into a long thick evenly sized log and slice into 16 pieces and then roll them into balls. Step 5: Bake in the Oven. Evenly spread out the cookie dough balls onto about 3 baking trays, with greased baking paper. Bake for 8 minutes for soft cookies, so they are just setting or for 10 minutes and until golden for firmer cookies. They will spread out when cooking so space them out so you don't have one big cookie (but like thats a bad thing!) When cooked take them out of the oven and allow them to cool and set for 5 minutes on the trays then transfer them to a wire cooling rack to finish cooling. Enjoy your cookies!
Introduction: Wine and Cheese Cake. We made this cake for the owner's of a vineyard - it is a crate of wine, with a platter of fruit and cheese.
The cake itself is the crate - the slats of the crate were made from brown fondant, rolled with dark brown swirls to resemble woodgrain. It was rolled out, cut to fit the crate, and allowed to dry. At the same time, we rolled out a white fondant tag for the side of the crate, and dark brown joints for the corners. After the slats dry, apply them to the sides of the dirty-iced cake. It may be helpful to stick it in the fridge for a bit to help it set up.
We toasted coconut flakes and topped the cake with it to resemble packing material - we also stuck some on the sides so it looked like it was coming through the slats.
The wine bottle, grapes, corkscrew, cutting board, cheese, crackers, and olives were all hand-sculpted from fondant (we make our own fondant out of marshmallows, and color it with food gel coloring). For the two-colored objects (the cheese wheels and apples), we shaped the inside color, then wrapped a second color around the first.
This cake was relatively simple - it just takes time to sculpt all of the elements until you're happy with them. All of the lettering was hand done, and the recipients loved it!
Introduction: Traditional Chinese Dish - Kung Pao Chicken. IntroductionKung Pao Chicken is a traditional Chinese dish and famous for its richness and variety. This is a delicious dish with sweet and spicy taste. And it is easy to cook by yourself! Most of the ingredients could be bought from most grocery stores. Allergy InformationThe dish will use chicken and peanuts as the main ingredients. If you are allergic to peanuts, please replace peanuts with green pepper. Step 1: Main Ingredients. Boneless chicken thigh (180g),peanuts (20g), chili (4), ginger (5g), green onion (5g) (All the ingredients are available in any Asian supermarket) Step 2: Seasonings. Starch,sugar, vinegar, oil, soy sauce, cooking wine, salt, water (All of the seasonings are available in an Asian supermarket) Step 3: Make Sauce A. Starch in water (2 teaspoons), Water (1 teaspoon), Sugar (2 teaspoons), Vinegar (1 tablespoon), Soy sauce (1 tablespoon), Cooking wine (1 tablespoon), you could use white spirit instead.Oil (1/2 tablespoon), Salt (base on personal preference) Mix all together Step 4: Make Sauce B. Soybean sauce (1 small spoon), Cooking wine (1/2 small spoon), Starch (1/2 small spoon), Oil (1 small spoon) Mix all together Step 5: Prepare the Chicken Thigh. Clean and cut the chicken thigh into small cubes.   Preserve them in sauce B for 20 minutes. Step 6: Cut the Ingredients Into Smaller Pieces. Cut the chili and green onion into small pieces Cut the ginger as small as possible Step 7: Pre-fry the Chicken Thigh. Put the pan on fire  Add some oil in it when the pan is heated  Put the preserved chicken thigh in pan and fry it until the color of chicken change into white.  Put the fried chicken into a bowl. Step 8: Fry the Chili. Use the oil left in pan to fry the chili in soft fire. Step 9: Mix and Fry the Ingredients. Mix the cut ginger, green onion and the fried chicken cube in pan, fry them for 30 seconds. Step 10: Add Sauce a and Peanuts. Add sauce A into the ingredients  Fry them until the sauce is almost evaporated.   Turn off the fire.  Add the peanuts, fry and mix the ingredients for a few seconds. Step 11: Serve It!. Congratulations! You have successfully cooked a traditional Chinese food! Please serve it with white or brown rice.
Introduction: Chocolate Peanut Butter Filled. This is an amazing chocolate cookie with peanut butter filling in the center.
You'll need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
Cookie dough:
Whisk flour, cocoa powder and baking soda in a bowl.
In a large bowl, beat white and brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add the vanilla and egg in to the wet ingredients and beat.
Stir in flour mixture until well blended and set aside.
Filling:
In a separate bowl, combine the confectioners' sugar and 3/4 cup peanut butter and blend well.
Roll the filling into 1 inch balls. For each cookie, flour your hands and shape about 1 TBSP of dough around 1 peanut butter ball, covering the peanut butter filling completely.
Place 2 inches apart on a baking sheet and using the bottom of a glass covered in sugar, flatten the cookie.
Bake at 375 degrees for 7-9 minutes.
When cookies are done, they should be set and slightly cracked.
Enjoy :)
Introduction: Peach Lemon Popsicles. Enjoy a summer's end treat, peach lemon popsicles! Step 1: Ingredients. INGREDIENTS: - 1 peach, roughly chopped - 3 tbsp of lemon juice - 1 cup of orange carbonated beverage (I used San Pellegrino's Blood Orange Soda.) - 1/2 cup of cranberry juice - 2 slices of lemon Step 2: Blend. 1. In a blender, purée chopped peach.  2. Add carbonated beverage and cranberry juice to peach, and blend.  Add lemon juice, and blend once more. Step 3: Fill. 3. Fill popsicle molds about 3/4 of the way.  Add sliced lemon to each popsicle.  Fill molds with more juice. Step 4: Freeze & Enjoy!. 4. Place in freezer to freeze for about 4 hours or overnight.  Enjoy as a summer's end treat!
Introduction: Rice Pudding Premium. This is a dessert tastes delicious and it's prefered between a few desserts, at least in Mexico. Step 1: Ingredients. Five ingredient is what you will need to prepare your delicious Rice Pudding Premium:1 pound of medium grain rice1 can of 340 ml of evaporated milk(Carnation) 1 can of 340 ml seweetened condensed milk(La Lechera)2-3" cinnamon stick 340 ml of whole milk Step 2: Beginning the Process. Take a pot like that one in the photo Step 3: Taking the Ingredients. Take 340 g. of rice like that one in the photo. Step 4: Main Process. Put the 340 g. of rice inside the pot and add 680 ml of water or equivalent to 2 cup than the yellow one and in that moment also add the 2-3" cinnamon stick. About 12 minutes at high fire stove,  you will have that consistence showed in the 2 last photo. Step 5: Adding the Last Ingredients. Once you observe the rice like that one in the previous step, add the 340 ml of whole milk, the can of evaporated milk, and the can of condensed milk and begin getting out the 2-3" cinnamon stick  .  Remember that you should cook for about 20 minutes to half fire in stove.  Step 6: Completing the Process. After 30 minutes that my stove was turning off., I could taste its delucious flavor and also packed it in containers of 2-pound for obtaining a total of 3-pound of delicious Rice Pudding Premium.
Introduction: Pupusas Con Salsa Y Repollo. Pupusas is  a central american food that originated in Honduras and El Salvador .HOPE YOU ENJOY ! Step 1: Gathering the Ingridients ! . For the Pupusas mix- 1 lb of flour   - 2 tomatoes- 3 pts of room temperature water- 1/2 lb of meat ( Chicharron)- 1 lb of Parisian Cheese (white one)For side Salsa- 2  tomatoes -2 to 3 green jalapenos - 1/2 cup of onion - 2 tbs of consomate (spanish spice)-  Step 2: . step one  cut the meat into small pieces and cook the meat on a stove Step 3: . step two heat up the meat for 15 minutes and let it cool down Step 4: . blend the toasted meat in a blender  Step 5: . after it is blended cut tomatoes , chili , union and mix it into the meat  Step 6: . step 5 add cheese to the rest of the mix  Step 7: Salsa Mix . get tomatoes , onions , jalapeños and boil them together  Step 8: . after it is boiled let it cool down for 5 minutes  Step 9: . after its cooled down blend it  Step 10: . boil again and add nord chicken to your satisfactory  Step 11: . step 10 add flower and water on separate bowls  Step 12: . step 11grab a small chunk of the meat and cheese and put it in the middle of the flour Step 13: . cover the meat and cheese with the flour and shape the flour into a circle Step 14: . step 13cook on the stove for 5 minutes on each side
Introduction: Banh Mi Meatloaf Sandwiches. I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf!  Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.. In a large bowl, thoroughly combine1.5 lbs ground pork .5 lbs lean ground beef 1/2 cup panko or coarse bread crumbs 1 egg 1/3 cup minced green onion 1/3 cup minced cilantro (stems ok) 2 Tbsp minced garlic 2 Tbsp ketchup 2 Tbsp fish sauce 1 Tbsp Sriracha 1 Tbsp minced shallot salt and pepperPlace mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide. Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees. . If you want to turn the loaf during grilling for more even cooking, use 2 spatulas. Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy! . Topping suggestions:fresh cilantro thin sliced jalepenos shredded carrots and radish dressed with sweetened rice vinegar romaine lettuce lime mung bean sprouts mayo + sriracha or sweet chili sauce to tasteFor a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter.
Introduction: Fruit Sundae. Please read everything before doing anything. What you will need:
A bowl.
A spoon.
A knife.
Cutting board.
Ice cream.
Fruit.
Sprinkles.
Chocolate syrup.
And any additional topping(s) you want. You can use whatever fruit and/or ice cream you want for your Fruit Sundae. I used strawberries, a peach, and a banana as my fruits and Turkey Hill's Mint Chocolate Chip (my personal favorite) and Homestyle Vanilla. You can use any amount as well. Depending on how big your fruit is and how much will determine your proportions. I had small strawberries so I used 5, a peach a little bigger than a tennis ball so I used half (ate the other half), and the entire banana. I had two small scoops of each type of ice cream. Step 1: Cut Your Fruit. I will gives steps according to my choices. Please read everything before doing anything. Banana:
Peal and place in the bowl. Peach:
Cut your peach in half. Choose which ever half you want and keep cutting in halves until the slices are the thickness you want. Then, you cut the slices into smaller pieces like in the picture. Strawberries:
Cut off the top. You can choose to cut your berries however you like. I cut them like a deck of cards. With the top of the strawberry facing you, start cutting thin slices from one side to the other. Not sure if you can tell in the picture. *please do not put any other fruit but the banana in the bowl. Once you are done cutting your fruit, place it on a plate or to the side of the cutting board out of the way. Step 2: Scoop the Ice Cream. With only the banana in the bowl, scoop however many scoops of ice cream into it. Step 3: Finish It Off. Finally, take your cut-up fruit and put it on top of your ice cream. Add sprinkles, chocolate syrup, and any other toppings you desire to finish it off. Step 4: Eat Up!!. Eat up and enjoy!
Introduction: Frijoles De La Olla. The pinto bean.  It's speckled with dark brown spots.  It's small and eaten raw is disgusting.  This powerful legume is packed with nutrients and has been a Mexican staple forever.  I remember going to the grocery store with my Momma and running straight to the bean bin.  It's pretty much a huge barrel filled with thousands of beans.  Hanging on the side is an attached shovel and produce bags.  I would take the shovel and scoop beans and pour them back into the barrel.  I like the tapping sounds it made...kind of like rain. 
Beans are such an easy thing to make it's silly.  It takes a little time but the end result is delicious. Step 1: Ingredients. - 4 cups of beans
- two handfuls of salt
- water
- crock pot
- about 3 - 4 hours of your time Step 2: Clean Them Beans!. Anytime you buy beans whether they are from a barrel or bagged, you must clean them.  There are many little surprises when you buy them such as rocks and split rotted beans.  This task could be tedious for a first timer but after you've been doing it for more than 20 years...it's a breeze. 
Grab a collander.  Grab some beans and pour some from one hand to the other.  Inspect them.  Any rocks? Any split rotted types?  If you find some, discard.  It's not yummy. 
Once you have four cups of beans in your collander, rinse the beans under cold water.  Give it a minute or two and let the water drain.  Give the collander a good shake to get rid of the excess water. Step 3: Drown Them Good, Wait Until They're Done.. Add the beans to your crock pot.  Fill it to the top with water.  Add two handfuls of salt.  Cover with the lid and turn the crock pot up to high. 
Next is the waiting game....for 3 to 4 hours.......watch a movie....run some errands....do whatever....
I'd probably make some salsa and throw it in the fridge...but that's just me. Step 4: Calientitos, Sabrosisimo!. I don't know how to describe how it smells.  It's a tad salty...it fills the air with hominess. The beans should lose their spots and are soft.  Hard beans are not acceptable for consumption.  Taste the broth.  CAUTION:  It will be HOT!  Add salt if needed.
Serve the beans with the juice in a small bowl.  It's good with flour or corn tortillas and a bit of cheese.  Step 5: IMPORTANT: Storing. Let your beans come to room temperature before storing, otherwise they will spoil. :(
You can transfer them to a big bowl and cover with plastic wrap and put them in the fridge.  OR, you can portion them out into servings in airtight containers.  The beans will last for about a week.  If you pop them in a freezer...they can last a month. 
Reusing:  We always make these beans again as refried beans.  Add a little bit of oil to a pan, let it heat up and add your beans.  If you think they are dry, add a bit of milk for creaminess.  Smash until smooth, top with cheese.
Happy Eating!
Introduction: Cucumber Limeade. Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.http://www.savynaturalista.com/2013/08/28/cucumber-limeade/   Cucumber Limeade Recipe: Adapted From Lemonade    3-4 huge cucumbers (about 4 heaping cups)     1 1/2 cups lime juice     2 cups sugar     1 cup water     16 cups of cold water ( about a gallon) Recipe Directions: In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid.  Place the liquid into a pitcher add water and chill.Recipe Notes:  I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course ). I ran out of limes so I had to use lime juice. I used about 6 limes and ½ cup of lime juice. I should have used just the juice but fresh is always better.
Introduction: The Cookie . Preheat the oven to 350 degress, but before you put the dough in the pizza sheet, you need to spray the pan with non stick cooking spray. Open the package of sugar cookies and spread it onto the pan, make sure you get the whole pan covered. Put the pizza sheet with the cookies on it into the oven for 16-20 minutes.  Step 1: Fruit. While the cookie is baking, or while you're waiting for it to cool down, get the fruit out.You can use what ever fruits you want, but I used strawberries, kiwi, and blueberries. Cut the strawberries in halves or quarters, then peel the kiwi and cut them too. Step 2: Topping. gather the cream cheese, sugar, and vanilla extract to mix them all together. Stir all of them until they are fluffy  Step 3: Put on the Topping. After the cookie has been taken out of the oven and cooled for at least 30 mintues, begin putting the cream cheese topping all over the cookie. Step 4: Start Putting the Fruit on the Cookie. Decorate the cookie with different fruits of your choice in what ever order you want.  Step 5: Cool. cool the cookie in the fridge for at least an hour. Then eat!