MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Pineapple-Wasabi Teriyaki Sauce. 
          If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.
Used In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow. 
This Pineapple-Wasabi Teriyaki Sauce tastes amazing!  It scored huge points with my dinner guests last night and I have an encore double-batch simmering right now.  It also made my "Keeper" list of recipe-experiments-gone-blissfully-right. ;-)
This recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs. 
For optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.Ingredients:
		3/4 Cup Pineapple Marmalade (1 entire 270 gram jar) 
		3/4 Cup Soy Sauce
		3-4 Garlic cloves (2 teaspoons) grated or minced
		1 1/2 Tablespoons Dark Brown Sugar- packed
		1/2 teaspoon Ground Ginger
		1/2 teaspoon Sesame Oil
		1/2 to 2 teaspoons Wasabi Paste- or more to tastePreparation:
Grate the fresh garlic with a cheese grater.
Pour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.
Add soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table: 		10 minutes for a Marinade (Ribeye Steak!)
		15 minutes for a basting Glaze (Grilled Wings anyone?)
		20 minutes for a thick Dipping Sauce (Coconut Shrimp... YUM!) 
Remove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools. Add that Wasabi Paste!  For starters, add just 1/2 teaspoon paste to the cool sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce!  Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)
Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!
Serve at room temperature. 
Enjoy!!!
Introduction: Easy Lemon Peel Juice. A easy,sweet,delicious,cold and refreshing lemon drink made from lemon peels. With a slight bitter taste it can really give you a boost during hot days. You will most likely drink it chilled, but if it's winter you can even try it hot. Enjoy with ice,ginger,mint or anything you like. Sometimes you make lemon sorbet or normal lemon juice using lemons, but you don't use the peels. Now there is an amazing and delicious way of using them! Don't worry if it sounds too bitter and sour, it tastes really nice! Try it out! Step 1: Gather Supplies.. Ingredients:Lemon Peels Boiling Water White Sugar (You can also use brown sugar or other sugars)You will also need: A Pot A Wooden Spoon Kitchen Measuring Tools A ClothAnd the rest you can add yourself (Example: Mint,Ginger,ice and whatsoever you like) Step 2: Throw the Lemon Peels Into the Pot and Add Boiling Water.. How much water? Just add water till it covers the lemon peels. The more lemon peels, the more water.Note: Before you start, wash the lemon peels,mint,etc. Step 3: Add Sugar to Taste.. I added about a cup of sugar, But the more lemon peels you have the the more sugar you should add, so you should work it out yourself.Remember: You can always add less sugar, or even more to make a syrup.You can also add more or less water.  Step 4: Add Mint,ginger or What You Want To..  Step 5: Turn Knob to Highest Level and Let Boil..  Step 6: Dissolve All Sugar..  Step 7: Let It Boil for a While, Then Turn Knob to Lowest Level..  Step 8: Let It Stay There for About 15-30 Minutes.. This is to get the taste out of the lemon peels. Step 9: Now, Throw It Through the Cloth Into the Glass Jug. .  Step 10: Let It Cool Down Before Inserting It Into the Refrigerator..  Step 11: Let It Chill..  Step 12: Take Out of Refrigerator and Enjoy!. Have fun and Enjoy your refreshing drink with ice and mint!  Step 13: Thanks!. Thanks for taking your time to look at my instructable!
Introduction: Frozen Bananas. If you need something easy to make and tasty to eat then stop looking because I've found your solution!Materials: Bananas Melted Chocolate Topping Popsicle SticksSteps: Peel and cut your bananas Stick your popsicle stick in the end of the banana Dip the banana in melted chocolate Add your toppings Pop it in the fridgeEnjoy!!!
Introduction: BBQ D.I.Y SIDEBURNER. I started this instructable with an old BBQ...(love my wife who got me a new one)...any way back to the project...i wanted a side burner for awhile now for no good reason i can think of BUT had managed to aquire a couple of camp gas stoves and thought it would be a nice easy job and would maybe tweak the old BBQ and keep it out the back for a reserve or something...any way here we go . Step 1: . i used a jiggsaw for this job  Step 2: .  Step 3: . i used four rivuts and am thinking about more Step 4: .
Introduction: Pomegranate Lemon Poundcake. This pomegranate lemon glaze poundcake is perfect for the summer. The cake itself only has five ingredients, and is super easy to make. The added lemon glaze on top makes it extra scrumptious. If you choose you can also tap it with fresh pomegranate seeds or whipped cream. We hope you enjoy this recipe! Step 1: Ingredients. Five eggs8 ounces pomegranate juice1 pound butter1 pound sugar1 pound flour Step 2: Step One. Preheat your oven to 350°F. Cream together the sugar and butter on high speed.  Step 3: Step Two. Mix the pomegranate juice and the eggs in a small bowl. Slowly add this mixture to the sugar/butter mixture. Step 4: Step Three. Finally add the flour to the mixture, and beat on high speed until smooth, And put into a oiled and butter bunt pan in the oven for 30 minutes. Step 5: Glaze Ingredients. 1 3/4 cups powdered sugar1 1/2 tbsp lemon juice, fresh or from the bottle2 tbsp milk Step 6: Step One. Blend together the powdered sugar, lemon juice, and milk on medium-high speed with the whisk attachment.  Step 7: . Drizzle the glaze over the cooled Poundcake. Optional: add pomegranate seeds or whipped cream on the top.
Introduction: Raspberry White Chocolate Smoothies. This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;) Step 1: Gather Your 4 Ingredients!. Recipe: For 2 large smoothies= 750 ml= 3 cupsIngredients: 2 cups (500 ml) unsweetened almond milk/ I use home-made 1 cup (116 gr) frozen raspberries 1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs 1/4 cup (26 gr) gluten-free medium-sized oats Step 2: Blend!. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxxYou can also fine this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/05/05/vegan-gluten-free-raspberry-white-chocolate-smoothies
Introduction: Turkey Treats. Make an army of small edible turkey's for your next Thanksgiving gathering and see how many stomaches you can conquer...These small treats are easy to make and delicious to eat. There are several difeerent ways to make these, but I think this one looks the best.Materials:1. Fudge Striped Cookies2. Soft Caramel Chews3. Hershey Kisses4. Regular Chocolate chips (or candy corn) Step 1: The Body, the Beak, and the Feet. 1. To make the body of this turkey, first you must unwrap the caramel chew.
2. Next bend the chew into a right angle shape.
3. Now take a chocolate chip and press it into the chew (with the tip facing out and the chocolate drip facing down).
4. Take a Hershey Kiss and press it into the underside of the chew. Make sure it doesn't go all the way through.
 Step 2: Finishing Step.... 1. Break the fudge striped cookie in half.
2. Press the half cookie down into the back end of the caramel chew.
That's it... Now you can make as many as you want... maybe even enough to conquer the world.
Then you can eat them once you're the ruler of all :P
Introduction: Zombie-Ear Necklace Snack (The Walking Dead). This edible Zombie-Ear Necklace is a must-have for the zombie apocalypse!This tutorial will show you how to make a delicious Zombie-Ear Necklace Snack! Step 1: . Ingredients:-¨Pastry sheets-Double-crème cheese-Sun-Dried Tomatoes-2 tbsp minced garlic-1 tbsp chopped parsley-1 EggUsing the pastry sheets dough and a sharp knife, cut out the shape of the ear. Cut several ear shapes out of the pastry dough. Then, brush the surface of the dough with egg white.Prebake for 5 min at 365 degrees F (180 degrees C). Step 2: . Take bits of cheese and dried tomatoes, and arrange them in the center of the ears. Then, sprinkle them with with parsley and minced garlic. Place a second layer of pastry sheets dough. Step 3: . Sculpt the details on the inside of the ear in pastry dough... Step 4: . Place raw egg whites in a cup with brown food colouring, and allow to sit in the food coloring. Then start "painting" the ears. Use your paintbrush to apply food coloring, you may want to accentuate the crease and shade the edges. Step 5: . Painting all the ears with Food Colouring!Next, bake for 10 min at 365 degrees F (180 degrees C). Step 6: Make a Pretty Necklace. Slide a string through those delicious zombie-ears! Step 7: Enjoy Your Snack!. Enjoy this frightfully delicious Walking Dead-themed snack!
Introduction: Homemade Tandoori Masala Spice Mix. Tandoori Masala. It's Homemade, Fresh, No preservativesMaking spice powder at home is always best and it gives unique taste/aroma to the dishes. It's summer time, I usually make whole roast chicken, grilled chicken/fish for my family. Hence, I thought of making my ownTandoori masala spice powder at home.  All the spices that are ready to go in your pantry. You can make this in 15 minutes. It is so simple and wonderful. This spice powder is the basic for cooking variety of dishes like tandoori chicken/fish/prawn, butter chicken, spicy roast chicken, chicken 65 etc,.. Below mentioned recipe makes 2.5 cups of Tandoori masala.Thanks for reading my instructable. Step 1: Ingredients. The ingredients you will need,4 teaspoon Ginger powder4 teaspoon Garlic powder 2 teaspoon Nutmeg powder 4 teaspoon Kasthoori methi 4 teaspoon Cinnamon 4 teaspoon Cloves 4 teaspoon Mace 4 teaspoon Black peppercorns 4 teaspoon Black cardamom6 tablespoon Cumin seeds 8 tablespoon Coriander seeds 1 tablespoon Dry orange food color (optional) Step 2: Roast. Take heavy bottom pan, add in all whole spices. Roast/Toss them over medium flame for about 3 minutes.Remove the roasted spice to bowl, let it completely cool down. Step 3: Blend & Sieve. Once it cooled down, take roasted spices in blender and add all ground spices into it . Blend until smooth powder.Sieve the spice powder through a strainer and store it in air tight container. Step 4: How to Cook Chicken 65 Using Tandoori Masala. Take 1 lb of chicken (washed) in large mixing bowl.Add 2 tsp of Tandoori masala, 1 tsp red chilli powder, 1 tbsp of lemon juice and salt to taste.Mix well and marinade for an hour.Heat oil in frying pan,  fry the chicken in batch wise ( 1 batch = 5 pieces ).Fry till it turns to reddish brown color. Drain the excess oil using paper towels.Squeeze fresh lemon on the chicken pieces and serve with sliced onion and tomato.
Introduction: Vietnamese Spring Rolls. Ever wanted to know how to make Vietnamese spring rolls? After looking at this instructable you will definitely know how to make them ! Step 1: Gather the Ingredients. In order to make the Vietnamese spring rolls you need:300 g of minced pork 100 g of shredded carrots Chives1 kohlrabi cabbage1 onionSalt and pepper 2 eggs50 g of soaked glass noodles 20 rice wrappersIn order to make the dipping sauce you need:1 bottle of fish sauce3 chilli peppers1 garlic clove1 lemon Step 2:  Mix All Ingredients. Take a large bowl and put all ingredients into it. The order does not matter. After that you mix all of the ingredients using your hands. Step 3: Prepare the Rice Wrapper Paper. Take a bowl with water or beer and submerge the rice wrappers in the water for a few seconds. Then place the rice wrapper on a plate or your cut board. Step 4: Add the Filling Into the Rice Wrapper Paper and Roll the Spring Rolls. 1.Take a rice wrapper and put your fillings on the rice wrapper. Make sure that the filling is not in the center, but near the end of the rice wrapper. Also, put the fillings in a line.2.Take the end of the rice paper and pull it over the filling.3.Now take the sides and move them towards the filling.4.Then keep rolling until the spring roll until it is completely rolled. Step 5: Making the Dipping Sauce. In order to make the sauce you need fish sauce, 1 lemon, 3 chili peppers and 1 garlic clove. First you cut the garlic and chilli peppers into small pieces. Then you pour about 200 ml of the fish sauce into a bowl and then add the chilli peppers and garlic. After that you add the juice of the whole lemon and stir the sauce. Step 6: Fry the Spring Rolls. Set the stove on medium heat and put a huge amount of oil into the pan. Wait until you can see bubbles and then place the spring rolls into the pan. Fry the spring rolls until they are golden brown. Step 7: Serve and Enjoy !. Now place the spring rolls on a plate and serve them with the dipping sauce. Done !
Introduction: Making a Plum Sauce . Plum sauce is a delicious sauce available in Asian stores and served in Chinese restaurants. Being minimal in spices, it is a treat for those who are not spice lovers especially children. Here is a recipe of making a prum sauce in five minutes in a microwave oven. Step 1: Ingredients and Method. You need just 5-6 ingredients which are available usually in the pantry. I have used cream of tartar instead of vinegar here but you can also try vinegar.1. Prunes juice 1/2 cup2. Brown sugar 1 tbsp3. Corn starch 1 tsp4. Garlic powder 1/2 tsp5. Fresh Ginger juice 1/2 tsp6. Cream of tartar/Tartaric acid 1/4 tspMix all the ingredients except corn starch and heat in a microwave oven for 2 minutes. add starch and heat for 1 minute and your sauce is ready. You can adjust the sugar and tartaric acid as per your taste.
Introduction: Gluten Free Flatbread for Sandwiches/Burgers. I have been working on this recipe for a long time, but it never came out exactly as I hoped for.  I tried once again (adding onions this time) and they were perfect!  I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute.  I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for.   These are delicious, quick (under 20 minutes!) and inexpensive!   They would be perfect for a turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).Ingredients: 1 cup shredded mozzarella cheese (full fat) 1 egg 1 TB coconut flour 1.5 tsp sorghum flour 1.5 tsp millet flour 1/8 tsp baking soda 1 tsp dried minced onion Salt and Pepper  (about 5 grinds of each)Instructions: Preheat oven to 400 degrees F.   Mix all ingredients in a bowl until well combined.   Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet.  Bake for about 13 minutes, until the flatbreads are golden (check often...they go from perfect to burned very quickly).   Remove from the oven and cool on a cooling rack.  Serve warm or at room temperature.   Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.Notes:   Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese).  I served these with burgers, spinach, and blue cheese and they were a big hit!  They have a nice solid consistency and hold up well to the thickest sandwich you can come up with.   Even though there is no yeast in this bread (and they don't have to "rise"), it is filled with little tiny pockets of air.   I love that you can make homemade bread for sandwiches in less than 20 minutes!
Introduction: Chicken Chile Verde. Chicken simmered with tomatillos and other tasty green stuff.   Step 1: Chop Veggies. Initial ingredients:
3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)
Saute the veggies in canola oil, and add a bit of black pepper.  Stir until they've softened and begin to brown. Step 2: Add Chicken. 2 lbs boneless chicken*, chopped  (I used thighs; breasts are also fine)
Remove bones and fat, chop into bite-size pieces, and add to pot.  Stir as necessary as the chicken browns.  You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.
*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken.  You don't really need to do anything different to swap meats.
 Step 3: Add Tomatillos. 3-4 lbs tomatillos, chopped
Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot.  Stir with enthusiasm. Step 4: Season and Simmer. Seasonings:handful garlic, coarsely choppedblack pepper (to taste)1c stock* or 2 boullion cubes~1T cuminsprinkle of allspiceStir as necessary.  The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency.  Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.*see  pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes. Step 5: Finish and Serve. When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting.  This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.  Turn the heat off, and stir in a coarsely-chopped  handful of cilantro.Serve warm.  The flavor gets better after sitting in the fridge overnight.This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.
Introduction: One Pot 5 Vegetables Veal Shank Soup . This is a great hardy soup that will fill you up and it tastes great.  What's even better, you only dirty one pot. As in all soups, it requires a long cooking time but the wait is worth it.  The veal becomes so tender that it will melt in your mouth.With no further delay:Preparation time 30 minutes (to chop the vegetables)Cooking time 2.5 hours. (broken down into blocks of 30 minutes)Hardware:6L PotWooden spoonIngredients:1 pound (about 600gm) veal shanks2 big onions6 cloves of garlic3 big carrots4 stocks of celery (with the leaves if possible)2 zucchinis2 medium potatoesHandful of chopped fresh parsleyHalf a cup of riceSaltPepperAll spice3 table spoons Oil (vegetable oil or olive oil)Chop all the vegetables about half an inch wide. Group the carrots and celery together, the potatoes and the zucchinis together.  Chop the parsley very fine and set it aside on its own.Heat the oil in the pot on high heatAdd the veal and toss them for about 2 minutes.  We don't want to cook them through, just brown them a bit.Lower the heat to medium then add the Onions and the garlic, toss them with the veal for another 3 minutes.Add some salt, pepper and all spice (about a teaspoon each) and mix them all in.Add water to the pot, about two thirds of the pot.Reduce the heat to medium low cover and let them boil for 30 minutes.Then add the carrots and celery, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper.Add the potatoes and the zucchinis, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper. ( for some reason adding potatoes, reduces the saltiness)By now the broth should look like it all came together and it is almost readyAdd the parsley cover and keep boiling for 30 minutes.Last chance to adjust the salt and peppers, do a water lever check and add water if you have to.Add the rice cover and keep boiling for 15 minutes, 30 minutes if you added more water.And voila. Pour the soup in a deep dish and serve it with toasted bread, it is perfect for a cold day in February.I hope you enjoy it and leave me a comment if you try it.Keep building / cooking
Introduction: Greek Yogurt - Berries Smoothie. If you are looking for a delicious, healthy, fresh, high protein and easy breakfast THIS is for you!Greek yogurt is creamy and delicious but it is also an extraordinary source of proteins. We will also add coconut milk to make this smoothie healthy and tasteful.Whenever you need a super fast breakfast before leaving home this smoothie will be simply perfect! Step 1: Ingredients. You will need:5 spoons of plain Greek Yogurt200ml Coconut milkFrozen berries (around 8 berries)Stevia (3gr) Step 2: Mix Ingredients. In the blender add yogurt, coconut milk, berries and stevia (in that order). Step 3: Blend. Blend all ingredients until it turns into a homogeneous mixture. Step 4: Serve and Enjoy. Serve immediately and enjoy! The frozen berries will make this smoothie cold and delicious!Yum Yum!
Introduction: Peanut Butter Brownie in a Mug!. Craving a midnight snack or a treat to satisfy your sweet tooth? Well then this is the perfect recipe for you! It takes less than 10 minutes, it's really easy, doesn't make a big mess, and is super delicious! Try out this peanut butter brownie in a mug!  Step 1: Gather Materials. Ingredients:4 Tablespoon flour       5 Tablespoon sugar       1 Tablespoon cocoa       a small pinch of salt       1 egg       3 Tablespoon milk       3 Tablespoon vegetable oil       3 Tablespoon peanut butterMaterials:   1 bowl       1 fork       1 mug (microwavable safe)       1 plate (microwavable safe)        Microwave (700watts)       1 rubber pot holder Step 2: Mix Dry Ingredients . Combine the flour (4 tbsp), sugar (5 tbsp), cocoa (1 tbsp), and salt (a small pinch) into the mug. Mix well Step 3: Add in Wet Ingredients . Add in the egg (1), milk (3 tbsp), and vegetable oil (3 tbsp). Mix until smooth Step 4: Measure the Peanut Butter . In a separate bowl, add in the peanut butter (3 tbsp)  Step 5: Melt the Peanut Butter. Microwave the bowl of peanut butter for 30 seconds then stir until smooth*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave the peanut butter. Step 6: Pour the Peanut Butter. Pour peanut butter into the mug  Step 7: Mixing Peanut Butter and Brownie . Lightly mix peanut butter into the brownie mix.(so that the peanut butter goes throughout the cake from bottom to top)Do not mix the peanut butter in completely  Step 8: Microwave . Put mug on the plate in the microwave. Microwave for 3 minutes*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave your peanut butter brownie. Step 9: Remove From Microwave . When it’s done, remove the mug with the rubber pot holder Caution: it will be hot!  Step 10: Let Cool, Then Enjoy!. Wait 2 minutes for brownie to cool. Enjoy!
Introduction: Mexican Corn Pie - Pay De Elote. Corn being one of the principal pillars of the Mexican diet, it’s used in a lot of Mexican dishes, but few times is a principal ingredient of a dessert such as this case. This is my mom’s recipe. I don't like cooking but this is just so easy to make. Plus, it’s one of the desserts I can’t get enough of. If you get to make it, you’ll just want to bury your face in it. Step 1: Assemble the Ingredients. Prep time: 15 min.Bake time: 45 min.6 ears of corn on the cob1 can condensed milk1 stick butter3 eggs¼ cup milk if corn isn’t that tender Step 2: Directions. First, preheat the oven to 350°  Then, take off      the corn from the cob: place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion.Put the liquid      ingredients in the blender first, and then slowly add the solid      ingredients. Blend until there are no lumps.  After, pour the      mixture into a greased and floured pan.  Finally, bake      for about 45 min. or until golden brown. Step 3: Serve. Let it cool. Put it into the refrigerator; serve it chilled. It can be served with fruit.
Introduction:  How to Make Super Healthy Detox Vegetable Juice Recipe. Homemade vitamins and minerals packed vegetable detox juice.Good for detoxing your body.Nutrition Facts per 100g:Carrot - Vitamin A, B, C, Phosphorous, Calcium, MagnesiumApple - Vitamin B1, B2, PotassiumLemon - Vitamin C, PotassiumCelery - Vitamin A, B, C, E, K, Calcium, Potassium, SodiumBroccoli - Vitamin A, B, C, K, Manganese, Phosphorus, Potassium, Magnesium, IronCucumber - Vitamin A, B, C, Sulphur, MagnesiumPepper - Vitamin B, C, K, Manganese, Potassium, PhosphorusBeetroot - Vitamin B, C, Manganese, Potassium, Iron, Magnesium Step 1: Watch the Video for This Tutorial:. www.youtube.com/watch?v=gcow-sHRdcs Step 2: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube
Introduction: Garlic Spaghetti. If you're looking for a pasta to go with meat, fish, chicken or whatever main dish you're having you've come to the right place. This spaghetti goes great with everything and has a subtle yet delicious flavor. I guarantee you'll want to eat more and more of this. This recipe serves 10 medium portions. Step 1: Ingredients. 500 gr spaghetti3/4 cup olive oil1 dried chili pepper (any kind)Kitchen scissors1 tablespoon of garlic powderSalt Step 2: Cook Pasta. Put 8 cups of water in a hot pan and let it boil. When the water is boiling place the pasta inside and stir frequently. When the pasta is al dente you can rinse it and leave your spaghetti aside. Step 3: Cut Chili Pepper. Cut the chili pepper in long pieces. If your dried chili pepper has seeds take them out before cutting it.  Step 4: Oil and Garlic. Put your olive oil in a hot pan and the garlic right away. Stir it so the garlic doesn't burn and place the chili and salt. Stir it for 1 minute. Step 5: Pasta!. Put your pasta in the oil and mix it all together. The scent of the garlic and the subtle flavor of the chili pepper will make this pasta become one of your favorite side dishes!Put some parmesan cheese on top and enjoy!
Introduction: Beef Pho for One. As a bachelor who is constantly on the go it's rare for me to have company over to justify cooking anything too extravagant. A lot of times I'll elect to whip up something really quick and easy, without sacrificing the pure enjoyment of dining on something truly enjoyable. And this dish just happens to be one of my go-to meals for dining at home.  Step 1: Gather Your Ingredients. 3 C Beef Broth (something light)1 tsp Onion Powder1 tsp Anise Seed1/2 tsp Minced Garlic1/2 tsp Ground Ginger1/2 tsp Fennel Seed1/2 tsp Cloves1/2 tsp Crushed Red Pepper Flakes1/4 tsp Cinnamon2 tsp Soy Sauce2 tsp Fish Sauce1/2 Lb Thinly sliced Sirloin Steak, cut to bite-sized pieces4 Oz Rice Noodles1 Chili Pepper, finely chopped1 C Fresh Cilantro, chopped1 C Alfalfa Sprouts2 T Fresh Chives, chopped1/2 Lime, wedged Step 2: Make the Broth. In a medium sauce pan, bring beef broth to a medium simmer. Add onion powder, garlic, ginger, anise, cinnamon, fennel, cloves and red pepper flakes. Make sure the broth isn't boiling, but has a light simmer going. Cover and cook for 20 minutes. Prepare rice noodles by instructions on package, usually just soaking in hot water for 10 minutes does the trick. Drain Noodles. Step 3: Almost Ready to Finish. Remove the broth from heat and strain broth into a medium bowl, taking care to only reserve the liquid and not the spices. I like to use a coffee filter and metal mesh strainer for this. Clean sauce pan and return liquid to pan. Add soy sauce and fish sauce to the pan and bring to a boil.  Step 4: Time to Plate. Using a pretty large serving bowl, add noodles and sliced sirloin on top. Pour broth over meat to cook it. Add cilantro, sprouts and chives, and squeeze a couple lime wedges over your bowl to finish.
Introduction: Hummus Spread. Hummus is a very popular Middle Eastern vegetarian side dish.It is made with chickpeas, Tahini, garlic, lemon juice and olive oil.It's a very healthy dish and I will show you the basic recipe that I use at home.Enjoy it. Step 1: Ingredients. Here are the ingredients you need to make hummus:2 cups of boiled chickpeas (either you make them at home or buy the canned type, both are fine)5 table spoons of Tahini5 table spoons of Olive oilThe juice of one and a half lemons1 medium size garlic clovesalt to taste  Step 2: Directions. Crush the garlic in a pestle until it turns into a paste. HINT:  put a pinch of salt with the garlic, the salt will hold the garlic together and act as an abrasive to turn it into a paste.Now turn the chickpeas into a paste, I used a vegetable sieve/ food mill because I like the consistency of the chickpeas after.  But you can easily substitute it for a hand mixer, food processor or even a blender.Then using a big spoon, mix in the tahini, garlic, lemon juice, olive oil and salt.  Mix for a couple of minutes, then taste the hummus and add salt until it is to your liking.HINT: I like the hummus on the sour side so I put lots of lemon juice, start with the juice of one lemon and add the rest later if you like.OPTIONAL: Decorate the plate with chickpeas, parsley and cayenne pepper powder, place it in the middle of the supper table and enjoy.I like to add one tea spoon of vinegar (any red), but this is my personal preference. If you try it, please let me know what you think.Enjoy the Hummus
Introduction: Brownie Chess Pieces. I work at a University that is very proud of its chess team, so when I noticed the "Play with your Food" challenge, this came to mind.
I believe the concept is simple and straightforward enough that a step-by-step Instructable is not necessary.  You take a pan of brownies, cut out the bases for each piece, and then decorate them to resemble chess pieces.  If you wanted, you could also bake the brownies in a mini-muffin tin, or (as an extreme shortcut) pick up a box of "two-bite brownies" from the supermarket bakery and go to town on them.
I think the notes I've put in the pictures will explain what I did well enough that you can follow along, and I expect that fellow creative souls will comment with their own ideas of how to decorate a given chess piece.  Please, however, *do* note some noteworthy but generic lessons I learned in the process of making these:
* If you do bake your own brownies, remember that you will require 32 bases.  I improvised a circle cutter that was about 1.5" in diameter, and a 13x9x2 pan of brownies did NOT give me enough pieces.  This is one reason why there is no "final photo" of a complete chess set!  I believe that if I'd obtained and used a mini-muffin tin to hold the brownies, I'd have had enough mix to do it.  Alternately, you could just bake two pans of brownies - or a batch of brownies and batch of "blondies".
* I frosted the "black" pieces with dark chocolate FROSTING, and the "white" pieces with white ICING because that's what I had to hand (see picture #2).  I found that the icing did a better job of holding the decorations on to the brownie bases, but the frosting tasted better when I licked my fingers (bad chef!).  Black icing can also be hard to find in months that are not October.
* The horse heads for the knights are made from coated pretzels that were (more or less) carefully cut into shape.  It took me four chocolate pretzels to make ONE black knight I was happy with, and five yogurt pretzels to make ONE white knight.  Lesson learned: have plenty of extras!  (This is the other reason there is no finished chess set to show you - I only bought six of each pretzel out of the bulk bin at my supermarket.)
Introduction: Cake in a Jar. These tiny delights make the perfect gifts for any occasion.  Make up a batch to keep on hand for sudden cravings, give as favors for your next party, or send to loved ones overseas.  The cakes will remain moist and delicious for up to 6 months!  What better way to show someone you care than a personalized cake in a jar!Check out this amazing story about a 36-year-old government issue cake, and soldier who ate it!For more info on cute jarred treats (and how I prepared the jars), see Pie in a Jar! Step 1: Ingredients. To speed things along, I used a boxed cake mix.  Everyone agreed it tasted like a boxed cake mix.  I was ok with that for the purpose of illustrating the technique (no need to make this two instructables worth of instructions!) but will definitely go from scratch next time.So find your favorite cake mix and supporting ingredients, or make it from scratch.  The best part about making your own is that you can make half of one kind and half of another!You'll also need a bunch of canning jars - straight sides, wide mouthed.  I got the wee-est ones I could find for cuteness' sake.  You can definitely make them in bigger jars.Boil or wash the jars to sterilize them.  You'll want brand-spanking-new lids to make a tight seal when you're done.The box mix made enough batter to fill 16-20 jars! Step 2: Make Cake Batter. Make the batter according to the directions on the box.Or look here for some inspiration to make your own!Fill the jars about half-way with batter.  If you fill them too full, you can always squish them down, or cut the tops off.  But too much batter will result in them flowing over the sides of the jars.Place in a baking dish for ease of handling. Step 3: Bake Tiny Cakes. Bake according to directions for cupcakes, and check for doneness.  These are about cupcake size, but your jars may  be larger and need more time.When they're done, close the lids on 'em.  They're self-sealing, and you'll be able to see the seal forming!Alternatively, you can add a chocolate ganache* to the top before sealing.  Make sure to screw those caps on while the cakes are still hot though, to get that all-important seal.* To make ganache: Heat 1 cup cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over 9oz chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over cake.  Step 4: Store or Enjoy. Do Both!. This is one little beauty I popped onto a plate - but no need, they're easy to eat right out of the jar!Once you've sealed these little treats, lable and date them.  Then you're ready to serve, ship, or store.Enjoy!UPDATE:According to user precision: "We've been doing these for years, they are great! I've got some right now that are over 6 months old, and I wouldn't hesitate to eat them."
Introduction: Sweet Potato Candy. Got some pile of sweet potatoes?
Those piles of potatoes could be turned into a delicious form of treat: caramelized sweet potatoes!
Candy is a delicious treat and makes people happy!
Every-time I eat these delicious pieces of candy I grin and smile~
These non-fried potato treat is very easy to make and the short effort will be worth it after you eat these!
Ingredients: 1 Sweet potato
                    1 table spoon of sesame oil
                    2 table spoons of sugar
                    1 table spoon of soy sauce (this little bit of salt makes these very tasty.....  good soy sauce that is not reduced salt is preferred )
                    1 tablespoon of vinegar (optional)
                     a few sprinkles if sesame seeds (optional)  Step 1: Cut Up the Potatoes!. Cut up the potatoes in bite size!  Step 2: Put Every Ingredient Except for the Sesame Seeds. Put every ingredient except for the sesame seeds.
Leave the ingredients on the pan on low heat for about 2 minutes.
After about 2 minutes, get ready to flip the potatoes! Step 3: Finish the Potatoes!The Potatoes Will Be. After the potatoes are fully cooked, let it cool down a while.
The coating on the potatoes will harden up a little, and then its ready for eating!
If you want to, add some sesame seeds for seasoning! Step 4: Enjoy!. Eat the potatoes!
Of course, it is very high in calories, so don't eat too much!
Enjoy!
Introduction: Sea Breeze. The original Sea Breeze recipe is with Vodka, but changing that to Gin will improve your drink drastically. This is a simple but refreshing cocktail which you can make with normal kitchen tools.Using fresh and quality products will guarantee the best results.The idea of the recipe is taken from Lorne from Angel TV-series. Step 1: Ingredients. Here is what you need:Grapefruit (white variety)Cranberry juice (good variety)Gin (excellent variety)Ice cubes (not the hip-hop artist/actor)Two long cocktail glasses (highball glasses)Citrus squeezerMeasurement glassStrawsOne grapefruit is enough for two glasses of Sea Breeze. If you have more company, just get more grapefruits. Step 2: Ice Cubes and Spirits. First fill your glass at least half full with ice (this is the positive approach, if you are pessimistic person you can also fill it half empty).Measure 4cl (Yeah baby, metric system!) of Gin in each glasses. Step 3: Grapefruit. Squeeze the grapefruit. You should get nice pulpy juice with a squeezer. (It is blasphemy to use bottled grapefruit juice)Pour 4cl of grapefruit juice to each glass. Step 4: Cranberry Juice. Next fill the glass with cranberry juice. The color of the drink should be about the same as in the pictures. This is not accurate science, so you might want to experiment a bit. But you usually get the best mixture if you have filled the whole glass with ice. This way you can't add too much cranberry juice.Too much cranberry juice will make the drink too sweet and it will also hide the characteristics of Gin.Add straw and mix a bit (stirred, not shaken). Step 5: Enjoy!. Enjoy responsibly!Be careful, the more you drink it, the more you want it.Generic recipe:Fill long glass with ice1 part of Gin1 part of Grapefruit juice2-3 parts of Cranberry juice
Introduction: Eggplant Bacon. Bacon is one of the most delicious foods ever, but one that vegetarians, vegans, and other folks with dietary restrictions are sure to miss it at breakfast time (and lunch, and dinner, and snacks). With a few simple ingredients, you can make a yummy bacon-proxy sure to please all your brunch guests - even pork-aholics. Step 1: You'll Need. . .. Software: 		A few small eggplants (Japanese or Italian work best - small ones are preferred since they have fewer or no seeds)Bacon Salt (I like to use the maple or natural, but it's up to you) - if you don't have Bacon Salt or don't have access to it, you can try a mix of salt, pepper, brown sugar, and paprika (and maybe a little onion and garlic powder)
		Oil for frying (vegetable or canola work well)Hardware: 		A mandolin for slicing (if you don't have one, you can use a very sharp knife)
		A medium sized mixing bowl and a sheet pan with some type of cooling/straining rack over it (sheet pan method is not required, but is recommended)
		Large cast iron skillet
		Kitchen tongs
		Paper towels (brown paper bags can also be used) Step 2: Prep Your 'Plants. 
		Wash your eggplants well
		Peel if desired (leaving the peel on results in crisper slices later
		Using the mandolin (or knife) slice approximately 1/8" thick. Make sure to use the finger guard and be very careful so you don't cut yourself!
		Put the slices into the mixing bowl and sprinkle in Bacon Salt (you'll need a lot)
		Toss the slices around with your fingers until all slices are coated on both sides
		You can keep the slices in this bowl or transfer them to the draining rack placed over the sheet pan (if using)
		Allow to sit for at least 30 minutes to allow the bitter fluid to drain from the eggplant Step 3: Fry 'Em Up. 
		Pour approximately an inch of oil into your cast iron pan and heat over medium-high heat
		Once the oil is nice and hot, gently wipe off the extra liquid (and some of the Bacon Salt) from each eggplant slice, add slices one at a time to the oil. Be very careful! The high water content in the eggplant slices will make the oil splatter a lot!
		Fry until crispy and lightly browned all over (or more brown if you like your bacon extra crispy)
		Remove from pan using tongs and place on a layer of paper towels or brown paper bags to wick away the excess oil
		Enjoy as is, or make yourself a delicious ELT (eggplant, lettuce, and tomato) sandwich!
Introduction: Five-Minute Fruit Tarts. I have a berry-based dessert obsession: I can't get enough fruit tarts! [insert Alice in Wonderland jokes] While these may not qualify as a proper tart, they taste nearly the same. I wanted a way to quickly (and cheaply!) enjoy a proper fruit tart taste without the time commitment, so I made a quick recipe whilst wandering through my local grocery. Let's begin! Step 1: Ingredients. (box) graham crackers(8 oz.) cream cheese spread(1/2 cup) sugar(1 cup) raspberries(1 cup) blackberries(1 cup)  blueberriesThis will yield about 10 servings. Step 2: Make Spread. In a medium sized bowl, combine the cream cheese spread with your sugar. Continuously fold over until the blend is well mixed. I only had regular sugar, but confectioner's sugar would also work well. You may use regular cream cheese as instead of spread (it is cheaper), but it takes extra time to become easily stir-able . We don't have that kind of time!Using a butter knife, slather the sweet cheesy mix onto a graham.  Repeat for the remaining crackers. Step 3: Add Desired Fruits. My favorite tart fruits of choice are black, blue, and rasp berries, but feel free to add your own desired sweet slices of fruit. Presentation is half the battle when it comes to tasty food, so I opted to decorate my tarts in a checkered pattern. Step 4: Eat!. Invite some friends, or strangers (whomever you prefer really), to enjoy the tarty goodness. Share your photos in the comments if you make your own rapid desserts!
Introduction: S'mores Bites (aka Scooby S'mores). I love s'mores; each part of this triumvirate of deliciousness was destined for each other.  Unfortunately, it's not always convenient to combine them in the traditional campfire-side method.  I wanted to try a simple way to make s'mores more accessible without being forced to wait to go camping to make them.   Step 1: Ingredients. Graham cracker sticks (I used Scooby-Doo grahams)
Chocolate for melting
Marshmallow cream
Optional ingredients:
Mint chips
Peanut butter
Toppings such as walnuts, coconut flakes and sprinkles Step 2: Add Marshmallow to Graham Crackers. I started out by sandwiching the marshmallow cream by two of the graham sticks. 
After I finished and tried the result, I don't think that two graham sticks were necessary.  When I do this again, I'm just going to dip the graham stick into the marshmallow cream, and then use a spoon to drizzle on the chocolate. Step 3: Melt Chocolate. Set up a double-boiler and melt the chocolate.  Either dip the marshmallowed grahams in the chocolate or use a spoon to drizzle the chocolate.  We had dark chocolate and milk chocolate, so we set up two double-boilers.  After we used up about half of the chocolate in each, we added peanut butter to the milk chocolate, and mint chips to the dark chocolate for some variety.  The mint chips aren't made to be melted like the melting chocolate, so they didn't look very pretty, but they were my favorite of the bunch by far.  Does anyone have any suggestions on how to better melt the mint chips? Step 4: Add Toppings, Allow to Cool, and Enjoy!. After they've been dipped in chocolate, the s'mores can be dipped in or sprinkled with toppings before being place on a Silpat or piece of wax paper to cool.  The melted chocolate step isn't very kid friendly, but my girls did like helping by adding the toppings.  And of course, they loved helping by eating the s'mores after they had cooled.
Introduction: Pigs in Duvets. Pigs in blankets are pretty special, right?  What's not to love about mini sausages wrapped in bacon, aka "pigs in blankets".  I'll tell you what - pigs in duvets.  And not just pigs in duvets, pigs in duvets snuggled up with a cranberry sauce hot water bottle. Step 1: . Here's what you need: to make 6 pigs in duvets:- 6 chipolatas - 3 strips of smoked streaky bacon - 320g puff pastry (I used 1 sheet of Jus-Rol puff pastry) - 2-3 tablespoons cranberry sauce Step 2: . Cut the bacon strips in half and wrap once around the chipolatas.  I found that part-baking the chipolatas made sure that they were fully cooked after being wrapped in pastry without the pastry over-baking so baked them for about 10 minutes in a fan oven that was preheated to 200C. Step 3: . While the piggies are baking, slice strips of the pastry (rolled to about 1 1/2mm thick) to the width of the sausages and long enough to wrap around the sausages once. Step 4: . Spoon a little cranberry sauce in the middle of the pastry strips and once the sausages have been part baked, wrap them up in the pastry and return to the oven for around another 10 minutes, until the pastry is golden brown.http://www.meandmrjones.co.uk
Introduction: Hamburger/Chicken Slider Cookies. It's an appetizer... no it's a hamburger slider... and a chicken slider... no it's a DELICIOUS sugar cookie, dipped in chocolate and topped with coconut.  Your friends and family will love this "burger" and be in for quite the surprise when they realize it's actually a cookie.   Step 1: Ingredients. What you'll need:
3 cups flour
2 1/4 sticks of salted butter
1 tsp vanilla extract (plus some for frosting)
2 tsp baking soda
1 egg
3/4 cup sugar
shredded coconut
semi-sweet chocolate chips
fondant
food coloring
sesame seeds
powdered sugar
milk Step 2: Baking Sugar Cookies. Mix the egg, vanilla extract, melted butter and sugar together in one bowl.  Then, slowly add that to another bowl with the flour.  Blend until dough is formed.  Split dough in half, to one half at 1 1/2 tsp of baking soda, and to the other add 1/2 tsp baking soda, mix well.  
To form the top bun, use the dough with more baking soda so it will rise better.  Roll dough into balls, and then put some sesame seeds on top of it.  
For the bottom bun roll into a ball, and then flatten a little bit.
For the burger or chicken patty, form as you would a normal burger patty.
Bake at 350 degrees F for 12-14 minutes.   Step 3: Prepare for Assembly. For burger patty:
Melt 1 cup of semi-sweet chocolate chips in the microwave on high for 1 minute, stir until melted.  Then, "paint" the patty with the melted chocolate.  (For chicken sliders skip this part)
For cheese:
Dye some fondant yellow, until it achieves the proper "kraft singles" color.  Roll it out to cheesy thinness, cut into squares!
For Lettuce:
Take some shredded coconut and put into a bowl, add a few drops of green and yellow food coloring.  Stir and add dye until the desired lettuce color is achieved.
For Pickles:
Roll out some fondant, dye it green.  Form into a pickle shape, then roll the edges into a bowl of green food coloring, so you can achieve a more pickle-like appearance with darker edges.  Then using a toothpick make the ridges, add a few sesame seeds in the center for seeds, and walla! A perfect pickle.
For Frosting (ketchup and mustard):
To make the frosting mix 1/2 tsp vanilla, 1 cup of powdered sugar and then add 2tsp of milk, or until desired consistency achieved.   Split frosting into two bowls, dye one red for ketchup and the other yellow for mustard.   Step 4: Assemble Your Masterpiece!. Build your burger slider, or your chicken slider any way you would like!  Put them out for all to see, watch peoples' reactions, and enjoy!