MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Bombay Halwa. Bombay Halwa is a very famous sweet dish in India especially Bombay (Mumbai now). As a child, this was my favourite. I can say, its kinda like gummy chocolates i.e., chewy. Its made of corn flour, sugar and clarified butter. Its so easy to make and super tasty. For this rainbow contest, I tried to include a few food colors with the hope it would come out really rainbowy colorful but it didn't really come up exactly like I imagined but still looks good on its own. Do try it and I am sure you are going to love it. Thank you for reading my instructable.  Step 1: Ingredients and Preparation Steps. Ingredients: Sugar - 1 cup Corn flour - 1/4 Cup Water - 125ml Ghee/clarified butter - 1/2 cup Cardamom Powder - 1 tbspCashews - 1/2 cupPreparation Steps:Prepare sugar solution by mixing sugar and water. Bring it to a boil and turn off the stove.Mix cornflour and water just enough to make a smooth paste.Turn on the stove and keep mixing till it starts to form lumpy. Turn off the stove.Pour the hot sugar solution slowly little by little and keep mixing.Turn on the stove, start pouring the ghee/clarified butter and keep mixing till it forms a smooth silky thick mixture.Add the cashews and food color of your choice. I added blue, green, red, orange and yellow food color.Transfer the mix to another vessel. Flatten it with a spatula and let it set for atleast 30mins. Cut it into smaller pieces and serve and enjoy.The Rainbow Bombay Halwa is ready! Enjoy!
Introduction: Banana Nutella Cake Pops. When I first heard about Scoochmaroo's Cake Pop challenge I started brainstorming flavor combinations. I finally thought of making banana and nutella cake pops with the cake part being banana and the outside shell being nutella. The thing I love about cake pops is that there are two parts, the inside and the outside, so the flavor combinations are endless! These cake pops have the perfect mix of banana and nutella!  I hope everyone enjoys this instructable! Step 1: Ingredients. Cake Ingredients:
About 1 cup of mashed bananas
1 package of  yellow cake mix
3/4 cup of milk
1/3 cup of oil
2 eggs
A dash of nutmeg
A dash of cinnamon
Frosting Ingredients:
1/2 cup of crisco
2 cups of powdered sugar
1 table spoon of vanilla extract.
3-6 tablespoons of hazelnut coffee creamer
Cake Pop Shell:
1/2 cup nutella
1 cup of meltable chocolate
1 tablespoon of coconut oil Step 2: Baking the Cake. Preheat oven to 350 degrees. Mix all of the cake ingredients in a bowl and then pour into a greased 9x9 pan. Bake between 30 and 35 minutes. Let cool for at least 20 minutes Step 3: Make the Frosting. Combine the Crisco and powdered sugar in a standing mixer and mix for about 1 minute or until it has a thick  frosting like consistency. Next add the vanilla to taste and then the hazelnut creamer until the frosting has a fairly smooth consistency. Step 4: Making the Cake Balls. Now it's time for the fun part! Put the banana cake in a bowl and crumble it into very small pieces. Next add the frosting and mix it into the crumbs. You probably won't need all of the frosting. Just put in enough so that the cake mixture is fairly moist. I used most of my frosting but my cake balls ended up being a little to moist and broke easily. Next, take the cake and frosting mixture and roll it into balls that are about 1" tall.  Step 5: Dipping the Cake Pops. Take the meltable chocolate and add about 1/2 cup of nutella and a little coconut oil. Follow the normal heating directions on the chocolates package just put in the coconut oil and nutella when you melt it.  Once the mixture has been melted, put the cake pops on a stick and dip them in the chocolate. Wait for it to harden and serve. Enjoy!
Introduction: Vegetable Cakes. I don't like leftovers... I have to invent a new dish with them. I had some vegetable stick left from Saturday and so I used them to make these vegetable cakes. They are very easy and quickly done and you can use any vegetables or just one. Step 1: . For 4 Persons:
1 Carrot
2 stalks Celery
a few Broccoli rosettes
1 small Zucchini
6 Baby corns
1/2 bunch Parsley, chopped
3 Eggs
120 g Breadcrumbs
100 g Emmenthal cheese grated
Salt, Pepper, Rosemary, Paprika, Chili
Oil for frying Step 2: . Dice all the vegetable into 4 mm pieces and mix them with the other ingredients.  Step 3: . Fry them in batches in hot oil and serve.
Introduction: Biscuits for Dogs. dog biscuitswe all like to please our pets. Only , we can not give them anything. These cookies allow you to please him without any harmIngredients : - 200g wholemeal flour - 100 gr of white flour - 1 egg - 1 pot with vegetables and baby beef - 1 teaspoon oil - 10 ounces of water   Preparation:- Mix the flour and make a well. - Pour the egg , water, oil and baby pot in the center and mix well ... - Allow the paste few minutes in the fridge. - Cut out shapes and bake on a baking sheet lined for 35 minutes at 180 ° C . - To keep several days in an airtight container.
Introduction: How to Use White Truffle Oil. White truffle oil is an easy and inexpensive way to glamorize a home cooked meal. Try drizzling it over salad, pasta, vegetables or fries for an easy, gourmet touch. Here are some ideas: 1. Drizzle over pasta, polenta or potatoes. 2. Mix a vinaigrette for a salad or grilled vegetables by adding white truffle oil to your vinaigrette recipe, to taste. It’s perfect on a fresh asparagus salad in the spring! 3. Make truffle fries, chips or popcorn for an addictive snack. Truffle oil fries are one of the most beloved and requested truffle oil recipes. 4. Use in a fancy appetizer, such as our Crostini with Olives, White Truffle Oil, and Warm Hirten Cheese. http://castellocheeseusa.com/recipe/crostini-with-olives-white-truffle-oil-and-warm-hirten-cheese/ Want to learn more about white truffle oil? Check out our article about the white truffle oil debate:  http://castellocheeseusa.com/what-is-white-truffle-oil/
Introduction: Taranka (Salted and Dried Fish). TarankaSalted and Dried fish.A common snack in Ukrainian and Russian cultures, goes great with beer.Bob: Do you like taranka?Jim: What is that?Bob: Its dried salted fish.Jim: Is it any good?Bob: It's like potato chips.*******************************For this project I used:Mesh Metal Wastebasket from BedBath&Beyond Lid for 5-Gal. Pail from HomeDepot200mm Computer Fan from MicrocenterPower supply 12v 0.5A from somewhere--------1lb smelt wild caughtsalt Step 1: Prepare a Lid. Take a lid and  put on it fan which you have it can be 80mm,120mm, 140mm or 200mm like I have from your old computer.mark the hole same diameter as your fan has.cut the hole by Hobby Knife or regular knife. I glue the piece of window screen mesh to avoid fly and insect got inside. I screwed fan to lid Step 2: Prepare Power Supply and Other Inner Staff. Found the power supply AC/DC for 12v 0.5A somewhere in my garage.Soldered the connector and insulated.made three sticks from wire the 1 feet long each.prepared 4-5" bamboo sticks from 99c store  Step 3: Сhef Work. Bought in local store fish, in my case I used smeltwash it, then put in any pan sprinkled with salt and put pan to refrigerator for 12-18 hours.Next day took the fish , sticks and then I make all salted fish strung on sticks.To hang out the window for one day.It is delicious, and because of blue lights on fan in night time it looks like small UFO come to visit you.))) Have Fan!
Introduction: EASY TUNA FRITTERS. Loved cooking and creating since I was a kid so here is my first cooking tutorial for you to enjoy!These are tasty, quick and easy to make fritters. Perfect for a snack or added to a plate of salad or hot vegetables as a meal Step 1: INGREDIENTS:. 3 fresh eggs1 tin flavored tuna - my fave is sweet chili or tomato and basil1/2 cup chopped parsley6 heaped tablespoons "My Baking Mix" (add more if needed)METHODBreak the eggs into a bowl along with the parsley, tuna and "My Baking Mix"     Lightly whisk until combined       Add more "My Baking Mix" if batter is a bit thin. You want it to be a 'drop' consistency that will not spread in the pan      Add a little fresh ground black pepper if desired for more flavorTo make a bigger batch use a larger tin of tuna and add a 1/2 cup of tinned or cooked corn kernels to the batter along with a little of the liquid Step 2: "MY BAKING MIX". INGREDIENTS4 1/4 C plain flour 1/4 C baking powder 113g (4oz) butter - room temperature METHODCut butter into cubes.   Put all ingredients into a food processor and pulse until butter is blended.   Place in a lidded container and store in refrigerator - keeps well for up to 4 weeksN.B. Allow to come to room temperature before use or sift if cold. My Baking Mix can be used for fritters, scones, pancakes, pikelets and fruit crumbles Use 1tablespoon per 3 eggs to help set a quiche Step 3: FRYING THE FRITTERS:. Allow your non stick pan to become hot. Add rice bran oil to cover the surface - this oil does not smoke at high heat, add flavor or taste greasy Using a tablespoon or small scoop, drop the measured mixture gently into the shimmering oil - I usually do a large tablespoon per fritter Step 4: COOK OTHER SIDE:. Turn when bubbles start to appear on the top, don't wait too long as they will be too browned Step 5: KEEP COOKED FRITTERS WARM:. As each batch is cooked remove from pan and lay on a paper towel to drain any excess oil  Keep in a warmed oven or drawer Step 6: SERVE:. Make a bed of green salad to lay the fritters onto as shown in the photo and serveThese are also delicious with green beans and creamy mashed carrot & potato with a dash of herb and garlic salt and a little sweet chili sauce on the sideAs a party snack - Try making them smaller and arrange on a dinner plate with a small bowl in the center of sweet chili sauce mixed with a little mayo as a dip.
Introduction: How to Cook Bacon in the Oven. Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :DAnd the best part? The bacon comes out nicely cooked every time and the trays clean up easily.Read on to learn how to cook perfect bacon in the oven. P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :) Step 1: What You'll Need:. a rimmed baking sheetparchment paperbaconan oven set to 400 FAnd that's it! Dead simple. Step 2: Lay Out the Bacon. Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well. Step 3: Bake!. Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.If you're doing multiple trays of bacon, switch the racks they're on halfway through.The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :) Step 4: Drain & Serve. Once it's done, shake off the excess fat and drain on paper towels.For extra credit, strain the drippings and store them in your fridge. :D
Introduction: DIY Edible Terrarium. This is my take on a classic terrarium. This one is EDIBLE - made from oreos and candy! If you enjoy the video, please give it a like and SUBSCRIBE to the channel to get notified whenever I post a new video! Step 1: Watch Video!.
Introduction: Green Onion & Chive Corn Fritters. I was looking to try something new for breakfast. Sometimes you just get tired of the same old thing. Since my taste buds were craving something a little sweet and savory I decide to give corn fritters a try. Boy oh boy, these were some kind of good. The flavors took me back in time to my childhood. Back to when my parents would take my brother and I, to Chesapeake Bay Seafood House. They served the best seafood and hush puppies and these fritters were very reminiscent of those delicious hush puppies.Let’s get started so you can taste for yourself……. Step 1: Ingredients . Ingredients3 Tablespoons avocado oil (or oil of choice)1 cup organic medium ground yellow corn meal1/2 cup organic amaranth flour  (all purpose will work also)1 Tablespoons baking powder1/4 cup unsweetened applesauce4 Tablespoons organic cane sugar1/2 teaspoon sea salt1 cup organic non-dairy milk of your choice2 teaspoon organic white distilled vinegar1/4 cup organic corn1/4 cup organic green onion1/4 cup organic green chives Step 2: Method.  MethodPlace the dry ingredients in a bowl and whisk together.Add the vinegar to your non-dairy milk and mix.Add the oil, non-dairy milk mixture and applesauce to your dry ingredients and stir to combine.  Next, add the corn, green onion, and chives a mix to evenly distribute. Let the batter sit for 2-3 minutes so that the batter puffs up from the baking powder.Place some oil in a frying pan and heat over medium heat. Once the oil heats, spoon 1/4 cup of batter into the pan.Cook the fritters for about 3-5 minutes on each side. It’s time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.Now it's time to enjoy your labor of love. For more recipe's feel free to visit my blog and say hello!
Introduction: Magic Choco-Flan / Chocolate Cake and Flan. Easy two layer cake, one part cake other part flan. Both pieces are baked together, they magically separate creating two delicious layers. Great way to super charge a chocolate cake out of a box. Step 1: Cooking Utensils / Ingridents . UtensilsGlass baking pan Bundt panMixer - you could hand mixMeasuring cupAluminum foilBlender IngridentsFavorite chocolate cake box mixEggsWhole milkCondensed milkCaramelVegetable oilNone stick spray  Step 2: Mixing Ingridents. CakeForget the instructions on the cake box. All you will need is the cake mix, 1/2 cup vegetable oil, 3 eggs and one cup water. Place all in a mixing bowl and blend with the mixer until you achieve a smooth batter.FlanTime to get out the blender. I like to use a blender because it produces a smoother texture with half the effort of a hand mixer. Place 14 oz condensed milk, 4 eggs and 1 cup on milk in the blender. Blend for about a minute, the batter should be runny, slightly thicker than milk. Step 3: Layering . Caramel layerSpray your bundt pan with a none stick cooking spray. Cover the bottom of the bundt pan with the caramel, I use about a quarter of the little jar of caramel in the picture. If you are a caramel lover go nuts!CakePour the cake batter in next, nothing special right on top of the caramel.FlanPour the flan mixture on to the cake batter, it will blend into the batter, don't worry. Try to pour it evenly around the bundt pan. Step 4: Baking. Cover the top of the bundt pan with aluminum foil. Place the bundt pan in the glass baking tray. Fill the baking tray with an inch of hot water. Have the oven preheated to 350 degrees. Bake the cake for an 1hr 5min on the middle rack, or until a tooth pick comes out without goop.Remove aluminum foil and allow to cool for at least an hour. Step 5: Serving. After cooling, place a large plate over the top of the bundt pan. Cross you fingers, place pressure on the plate and the bottom of the bunt pan and give it the old flipper'ru! You will end up with results like the picture. Place the cake in the fridge and serve cold. Step 6: Conclusion. This is an awesome desert, very rich and creamy, way better than a plane old box mix. Let everyone think you slaved in the kitchen creating this beast of a cake. By the way, it keeps great in the fridge. Thanks for showing interest!VivianaIf you give this a try, which I hope you do, please let me know what you think/taste!
Introduction: Turkey Picnic Pies. This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies.  Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold!  The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change!  Easy as!
This evening I made the pie and we had roast potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy!  Yummo!
It is also absolutely really yummy on a summer day with a fresh green salad! Step 1: Ingredients. 2 sheets of thawed puff pastry (I use Pepperidge Farm)
Filling
1 pound of shredded/chopped cooked turkey**
1 tablespoon of butter
2/3 cup of chopped mushrooms
2/3 cup of chopped celery
1/2 a chopped onion
2/3 cup frozen peas and carrots
Sauce
2 tablespoons of butter
2 tablespoons flour
3/4 cup of chicken stock
1/4 of cream (or half and half)
1 rounded tablespoon of Dijon Mustard
2 tablespoons of fresh thyme
salt and pepper to taste
Makes six Texas muffin sized pies or one 9 inch pie
** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork. Step 2: Method - Filling. Preheat oven to 425F
In a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.
Add salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.
Add the vegetables to the bowl of turkey and put to one side. Step 3: Method - Sauce/Gravy. Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat.  Then add the flour and cook for about a minute.
Whisk in the stock and whisk until thickened (happens very fast).
Stir/Whisk in cream and heat through.
Stir/Whisk in the Dijon, thyme and salt and pepper to taste.
Pour sauce over the turkey and vegetables and mix together. Step 4: Method - Assembly of the Pie. Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).
Roll out the pastry sheet and cut into 6 squares.
Put a square of pastry in each cup.
Fill the pastry cups with the filling mixture and fold the four corners of the pastry together.
Brush the top with an egg wash.
Cook for about 30 mins or until the top is golden and the filling is bubbling!
Let pies sit for five minutes before serving. Step 5: Serve. Serve with winter veges or a summer salad!  Yummo!
Introduction: Easy Shepherd’s Pie Recipe. Shepherd’s pie is a perfect family dish and super easy to make! This hearty meat pie topped with mashed potatoes is a real comfort food!Read more ...Enjoy our easy recipes!Visit our website:          www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 500 g (1 lb) Lamb Mince900 g (2 lb) Potatoes200 g (0.44 lb) Peas1 Large Onion500 ml (17 fl oz) Beef Stock100 g (3.5 oz) Butter2-3 Carrots4 Tablespoons Tomato Puree5 Tablespoons Worcestershire SauceSalt & Pepper to Taste120 ml -240 ml (½ cup-1 cup) MilkSunflower Oil Step 2: Directions:. 1. In a large frying pan, heat up a few tablespoons of oil. Sauté onion & carrots for 5 minutes before adding minced meat. Break up the meat and cook for about 5 minutes. Add beef stock, tomato puree, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to low-medium and simmer for 35 mins. Taste it. Add more seasoning, if needed. Now you can turn the heat off.2. Transfer the meat mix in an oven-proof dish (and individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat to make it look fancier.3. Bake in a preheated oven at 200°C/400°F for 20 minutes or until the mash turns golden brown.4. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Pinterest:  https://www.pinterest.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube
Introduction: Paleo Pumpkin Mug Muffin. These are a really quick and easy breakfast.  Gluten free and paleo approved! Step 1: Ingredients. 2 tbsp coconut flour1/4 tsp baking powder (or 1/4 tsp baking soda & pinch of salt)1 tsp stevia or preferred sweetener to taste1 tsp cinnamon or pumpkin pie spiceChocolate chips (optional)1 egg2 tbsp pureed pumpkin or canned pumpkin2 tbsp almond or coconut milk1tsp-1tbsp coconut oil (optional) Step 2: How to Make It. Mix the dry ingredients in your mugAdd the wet ingredients and coconut oil if usingMix everything with a fork until well blended.  If you don't blend enough you will have chunks of scrambled egg in your muffin.Place your mug in the microwave for 2 1/2 minutesLet cool in the mug for 1 minuteUse a butter knife to loosen the muffin from the sides of the mugTurn mug upside down over your plate and slightly shake the mug to get the muffin outTop with butter if you wish
Introduction: Ham and Broccoli Quiche. 
This is one of my favorite dishes to make on a Sunday afternoon. We serve it with a garden salad or fresh fruit. I plan on taking one to my mother in law's house for Mother's day brunch this year! It is pretty simple-follow the basic quiche ratios, add ham and broccoli. I also like to add mild cheddar cheese (sharp cheddar doesn't melt as well).
Ingredients:
1 frozen pie crust shell, thawed
1 cup leftover broccoli, chopped into bite size pieces
1 cup ham, cooked and diced
5 large eggs
1/4 cup milk (I used 1%)
1/4 teaspoon mustard
1/2 teaspoon dried minced Garlic
1/2 teaspoon dried chopped onion flakes
1/4 teaspoon paprika
1/4 teaspoon parsley (optional)
1 cup shredded mild Cheddar cheese
Pre-heat oven to 375°.
Prick the bottom of the thawed crust with a fork. Bake crust for 10 minutes. Remove from oven.
Dice your ham and broccoli. Saute the ham in a small  pan. This removes the excess moisture, and will keep your quiche from becoming soggy. Sprinkle your ham in the bottom of the pie crust.
Beat the eggs and milk until slightly frothy. Mix in the mustard,garlic,onion flakes,paprika and parsley(optional). Salt and pepper to taste. [I choose to not use any salt, since there is plenty of salt in cheese.]
Pour egg mix into the baked pie crust.
Sprinkle broccoli and cheese (optional) over egg mixture.
Bake at 375° for about 30 minutes, or until quiche filling is set and top is ever so slightly browned.
HINT: tap your quiche. If it bounces back at you, its perfect!
Introduction: Rainbow Cupcakes. In my Instructable, I will show you how to make rainbow cupcakes. Rainbow cupcakes are not as difficult as they seem, they are very simple to make. This Instructable is 5 easy steps on how to make Rainbow Cupcakes. Step 1: . First: You gather your ingredients. The ingredients you need are: 1 package of white cake mix (regular size), 1-1/2 cups (12 ounces) of lemon lime soda, neon food coloring, 1 can (16 ounces) of vanilla frosting, and sprinkles (optional). Once you have gathered all your ingredients, you can move on to the next steps.  Step 2: . Second: You combine the cake mix and lemon-lime soda. Beat on low speed for 30 seconds or until all the cake batter is mixed. The batter will look and feel weird, but that's how the lemon-lime soda makes it look/feel so don't worry, you're doing it right so far. :) Step 3: . Third: Divide the batter among bowls. The amount of bowls you need depends on how much batter you have, which in this case I needed 4. After they are divided equally, add a few drops of food coloring to each bowl; stir until there is no more white cake batter and all the food coloring is evenly mixed. Step 4: . Fourth: Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. If there is batter remaining after you have put 1 spoonful in each muffin cup, continue putting a spoonful till all the cake batter is gone or the muffin cup is two-thirds full. Step 5: . Fifth: Once all the batter is gone and evenly divided among the muffin cups, bake them at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Let the cupcakes cool for about 10 minutes before removing them from the pan, then put them on a wire rack to cool completely. Once they are cooled, frost tops and decorate with sprinkles. The sprinkles are optional. Enjoy! :)
Introduction: Banana Bread (With Greek Yoghurt). Banana bread is a great and healthier treat to share with your loved ones and i have added extra protein and less fat by using 0% fat free greek yoghurt instead of sour cream. This recipe is very simple and is great if you have old bananas that you do not want to throw out. The more brown and soft the better flavour you get!! Step 1: Ingredients. 1 3/4 cup Plain Flour1 Tsp Baking powder1 Tsp Bi-carbonate soda1/2 Tsp salt1/2 cup thick greek yoghurt (I use Chobani's 0%fat free greek yoghurt)1 cup mashed bananas from brown bananas (the more brown/ old the better the flavour)2 Eggs (room temperature)1 1/2 Tsp vanilla bean paste1 Cup sugar (I do 1/2 cup brown and 1/2 cup white caster sugar)112g butter room temperature Step 2: Equipment. 1 Loaf baking tinbaking paper (and a form of grease to make it stick to the pan)electric beatersspatula/scraper, mixing bowlsoven Step 3: Make the Batter. First cream the butter and sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating between each addition (this ensures even distribution of the eggs). Then add the vanilla, mashed banana and yoghurt and beat. The mixture will be very liquidy at this point. Step 4: Add Dry Ingredients. Next in a separate bowl whish in the baking powder and bi carb soda to the plain flour and make sure t is mixed evenly. Then add this to the liquid mixture in batches until it is all added and combined.Then in your loaf tin, lined wth baking paper pour in the banana bread mixture and spread the mixture evenly in the pan.Place into a preheated oven of 170 Degrees Celcius for about 1 hour (maybe check it at 50 minutes, it depends on your oven) Step 5: SERVE!!. After the banana bread has finished cooking allow it to cool for about 10-15 minutes then remove it and place it on a wire cooling rack to cool completely (Or eat it straight away when it is still warm THIS IS THE BEST!!)Other options is to place it in the toaster or oven before serving.
Introduction: Make Peruvian Punch (alcoholic). Ingredients: Egg whites, Wine (red), Brown Sugar.
Materials: a mixer or fork.
As for the measurements, it is fairly simple. 3 battered egg whites can serve up to 3 people. For 5 people you need 5 egg whites.Everything else (wine, brown sugar) depends on taste.
Instructions:
- Pour egg whites, into a large mixing bowl. Try not to get any yolk in the bowl.
- Batter with a mixer or a fork until the egg whites have risen to a thick froth.
-Pour on a couple of spoons of brown sugar, this depends on taste. I usually do two full spoons for the 3 egg whites.
- Then continue to mix and pour in your favorite red wine. I usually use Tempranillo wine (my favorite red)
- Then serve on a wine glass and top it with grated cinnamon.
-Also, if you want more wine, serve yourself more. It is never too much.
Introduction: Fried Spinach Bonda - Who's Hungry. Bonda or Bajji made of Palak / Spinach helps bring a nice variety to your regular evening snacks or lunch.Served with Sauce or Chutney. This is a very easy and instant bonda recipe. It is also called as Keerai Bonda/PalakBonda which is famous as evening time snacks Step 1: Ingredients Required. Palak/Spinach Leaves – 1 bunch with 20-25 leavesOnion – 1 medium sizedGreen Chillies – 2-3Besan or Bengal Gram Flour – 1/2 to 3/4 cupCoriander Leaves - 1strigMint Leaves - 1strigRed Chilli Powder – 1 tspCooking Soda – 1 tspSalt ( as required )Oil (for deep fry) Step 2: Preparation. Finely chop the Onion, Green Chillies, and the Palak/Spinach leaves.Keep aside!! Step 3: Mix 'Em All. Add all the chopped vegetables, Red Chilli Powder, Cooking Soda and Salt in a flat bottom pan.Mix well. Step 4: Prepare Dough. Besan or Bengal Gram Flour is used to prepare a semi-solid dough to let you comfortably deep fry the Bonda/Bajji in oil.When preparing the dough, make sure that the Besan or Bengal Gram Flour is added incrementally (do not add in one go) making sure the final dough mixture has more vegetables than flour.Keep aside the dough for 10 minutes.High vegetable content gives a better taste to the Bonda/Bajji. **Do not add any water to the dough. The Palak/Spinach leaves and Onions themselves supply the water content required for the mixture.** Step 5: Deep Fry. Heat the Oil in a pan enough to prepare for deep-frying.Once the oil is heated up, now take a small portion of the dough in hand.Make them into a sphere shape, drop into the oil.Deep fry in low flame. Step 6: Ready to Serve. They are fried and ready to serve.Once the bonda's turn golden amber in color, remove them from the oil and place it on to paper napkins to remove excess oil.These Palak/Spinach Bonda can be served with some green chutney, coconut chutney, or with your favorite ketchup. This is so far the best combination to enjoy tea-time.That's all Foodies!! Happy Tea-Time.
Introduction: Mini Apple Tarts.    A delicious apple tart warm or cold.   A while back I bought mini tart shells imagining I would be using them weekly. Well, It's been almost a year since I bought them, still unused. I decided today was the day I created something tasty with these pans!  Step 1: The Dough.    For the dough I mixed 1/2 cup of margarine with 1/4 cup of sugar until just mixed. I then added 1 1/2 cups of flour that had a pinch of salt, 1/2 tsp of cinnamon, a pinch of ginger and a pinch of nutmeg already sifted in. Mix your dough until just combined and no more. Wrap up your dough and put it in the fridge for about 40 minutes. Step 2: Rolling the Dough.    Roll your dough out to about 1/4 inch and lay it in your tart shell pans. I used a fork to poke holes in the dough so when it baked the air bubbles could escape and leave the finished product without air bubbles. I baked these in a 400 degree oven until they were almost golden brown (8-10 minutes but keep and eye on them because my oven is kinda wonky).    Pull your shells out and brush them with a thin coat of beaten egg, this will keep your shells nice and crisp once all of the wet filling is added. Put them back in the oven until everything is a light golden brown. Pull your shells out and leave them to cool. Step 3: The Filling. I cut up 3 Macintosh apples (use your favorite) roughly and put them in a pot with the juice and zest of half a lemon, 2 1/2 tablespoons of brown sugar, 1 tablespoon of margarine, 1 tsp cinnamon and 1/4 tsp of both ginger and nutmeg.   I cooked this on medium heat until the apples were nice and soft. Leave this mixture to cool slightly.  Step 4: Apples on Top.    I took another 3 macs, cored them and sliced them up. These will be put on top to make our tart pretty. I left them soaking in water with lemon juice to help keep them from discoloring.  If you were working with a firmer apple you could cook these down a bit but at the end we will be broiling these apples and I found mine softened to a good consistency like that. Step 5: Filling Your Tarts.    With all of my elements slightly cooled I even divided my apple filling between all 7 tart shells. One top I tried to fan out my apples into a nice pattern but they were a little large to do what I had intended. Lay them however you would like and sprinkle with a touch of white sugar and cinnamon, then broil in the oven to just melt the sugar.   I am a huge fan of pies and tarts cold but I have to admit I couldn't wait until they cooled off and they were delicious then as well :)
Introduction: Bacon and Corn Nuggets (plus Variations). Depending on what all you put in these, they could be an entire meal that you can pick up, and eat.
We used to make a batch on Sunday evening, and have with beer while watching football.
They can be a yummy warm vegetarian meal, or served as a side dish, or appetizer.
These are good left-over the next day. They aren't as crunchy as when they were first cooked, but make a really good breakfast.
They are GREAT to grab and go as you head out the door to work or school.
I love corn, but have naver liked corn in other dishes.....this is the one exception! Step 1: Step 1 the Recipe and Options. I will add variations at the endINGREDIENTS
1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.
1 C frozen corn thawed (fresh may be used)
2 whole eggs
4 slices of bacon cooked, and crumbled
1/2 C chopped onion
1/2 C chopped red bell pepper 
Oil for fryingVARIATIONS
 2 cups of corn
Green Bell Pepper or a combination of sweet and hot peppers
1/2 - 1 cup shredded cheddar cheese
1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil
Sprinkle with Freshly ground sea salt or Parmesan cheese while still hot Step 2: Step 2 the Tools, and Method (chop and Mix). TOOLS
Sharp Knife
Cutting Board
Measuring Cups
Measuring Spoons
Fork, or wisk
Medium Bowl
Medium sauce pan, or deep fryer
Candy thermometer
Paper towels
PlateMETHOD
Cook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.
While the bacon is cooling, chop the veggies and add to the bowl.
Combine the rest of the ingredients....EXCEPT the oil,  to the bowl and mix well. Step 3: Step 3 Heat, and Sizzle. Heat about 2 inches of the oil in the sauce pan to 350° (use a thermometer)
Drop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter. Step 4: Step 4 Cook, and Flip (turn). Turn/turn once, Fry until golden brown on both sides, and cooked through.
Remove to paper towels to drain. Step 5: Step 5 SERVE, and Enjoy. Serve as an appetizer with a dip (use Ranch Dressing) or make your own using Mayo and Mustard or Salsa
Serve with fresh ground sea salt or Parmesan Cheese
Serve with a little warm syrup, or a dusting of sugar for breakfast
Introduction: Walnut & Date Loaf. My friend recently gave me this recipe which was an old classic she always made for hiking and camping trips. I think it was originally supposed to be baked in a damper oven in the camp fire coals.  Eat it on the day you bake it or keep for about 3 months in the freezer.     Step 1: Ingredients. Cooking oil spray
1-11/2 cups chopped dates (if the dates are really dry use just 1  cup) 
1/2-3/4 cup walnuts chopped up 
1/2 teaspoon of baking soda 
pinch of salt
1/2 cup honey - i use clover but you can use any type you like.  If its hard - warm it up to make it runny
3/4 boiling water 
2-3 drops of vanilla 
11/2 cups plain flour   Step 2: Method-part 1. Before you start, heat your oven up to 185-195c (if you are using fan forced heat it up to 185c only).  For you non-metric folk, thats about 365F-383F. 
in a bowl place your chopped dates.  
Pour over the boiling water and leave to sit for about 5-10 minutes.  This will ensure your dates are properly hydrated and wont end up being little burnt lumps at the end.   Step 3: Method - Part 2. After 5-10 minutes add the honey, stir it until it dissolves.  If you are using a hard honey like clover then heat it in the microwave for a minute to soften up a bit - it will help speed up its incorporation. 
Once  dissolved add the walnuts, vanilla, salt and baking soda.  stir  everything till mixed well.  Step 4: Method - Part 3. Break both eggs in stir again  until well incorporated.  Its important to get everything mixed properly  before you add the flour because you don't want to over-mix it.
  Step 5: Method Part 4. Add the flour - 1/4 cup at a time being careful to stir slowly so as not to develop the gluten.  Once you have added all your flour  scrape down the sides of the bowl and break up any flour lumps. You are now ready to bake.  Step 6: Preparing to Bake... make sure your loaf tin(s) are clean and dry. 
Spray with oil spray and line the long sides with baking parchment.  The oil spray will help stick the parchment to the pan.  
Pour in the mix - divide evenly between the two pans (if you are using two) 
Even out the tops with a spatula.  Make sure that there are no nuts or dates right at the top - they will burn.   Step 7: Baking. place on the middle shelf of your preheated oven (preheated to 185-195c)
if you are baking in two small loaf tins then bake for 30mins
if you are baking in one large loaf tin then bake for 45-50mins
To test doneness probe the centre of the loaf with a wooden/bamboo skewer - the skewer will come out clean when done.  
Remove from oven and set aside for 5 minutes before turning out on a rack  to cool.  
Use a butter knife to free the sides up if they have stuck.  
Slice into 1cm slices using a serated bread knife and enjoy.    Step 8: Costing Out Your Loaf. This is a pretty cheap treat - it costs out at about $4 by New Zealand food prices - see below
$0.50    eggs
$0.60    Honey
$0.60    Flour
$0.05    spray oil
$0.90    dates
$1.25    walnuts
$0.01    baking soda
$0.00    salt
$0.00    water
$0.09    vanilla 
= 
$4.00    Total estimated cost
Introduction: Impress Your Friends Potato Salad. So, can't cook, got a memorial day picnic to go to. Want to impress the boss, girl, guy, friends? Can't buy that store bought stuff makes you look cheap and uninterested. so FAKIN MAKE IT! what you need: 5 lb bag of all purpose potatoes. medium size sweet onion  whole chives Hellman's mayo. (don't skimp on this one or use miracle whip cause that is just gross) Italian dressing (I use Newman's or kens steak house, cause they have a bolder flavor) So its gonna be a while but there is down time between steps.  1. get a bowl you want to use for the salad. 2 put on a big ol' pot of water to boil. 3. peel the taters, cut 'em up into chunks bigger than a bite less than a mouthful and fill the bowl about 3/4 the way.  4. cut up the onion i use a bout a tennis ball size onion per half a bag.  5. throw it all in the pot. don't let the boiling water scald you! 6. let it cook. cooking time depends on how much you got in there and the size of the chunk. you want it to be cooked enough to retain shape but soft enough that it can be fork split without effort. 15-30 mins.  7. chop a few chives up for taste and look. i use the whole thing put it in the bowl 8. once its cooked drain the water, put the taters in the bowl. 9. while its still warm put some Italian dressing on it . enough to coat it gently stir it and let it cool for 10-15 mins  10. add mayo to taste. and put it in the fridge.   11. serve it up like a boss  simple, easy and tastes great and costs cheap.
Introduction: Bacon Wrapped Meatloaf Maki Roll . A really simple and delicious take on a old classic I love sushi and I love meatloaf with bacon so why not combine them? prep time - 20 mins cooking time 1 hour** there are many different ways and styles to make this sort of thing that can be found online, this is one of many that I made my own and, enjoy that I would like to share with you** Feel free to add or remove items to make this your own  Step 1: Prep Ingredients. Grab and prep ingredients 1 - 1 lb - Ground Beef 2 - 1/2 cup Chives or green onion 3 - 1 tbs Red Pepper flake 4 - 2 tbs - Garlic powder 5 - Favorite potato chip flavor 6 - 3-5 tbs  BBQ Sauce 7 - 1 tbs Olive Oil 8 - 3-5 tbs Dijon Mustard or honey Mustard 9 - Cheddar Cheese 10 - 1 lb - BaconSalt and Pepper to tasteCrush potato chips so you have about 1 cup Combine First 8 ingredients in a large mixing bow (half of the crushed potato chips) and mix until blended  Step 2: Wrapping It Up . 1 - lay all bacon down slightly over lapping on a piece of cling wrap.2 - slowly spoon beef mixture onto the bacon and spread until almost covered leaving some space at the sides and ends to close the roll up.3 - Place cheese near what ever end you plan on rolling from 4 - use the cling wrap to begin rolling and once started use your hands to form and finish the roll5 - tuck in the ends to help seal in the cheese.   Step 3: Cooking and Coating . ***Make sure to line your pan with tinfoil to help with clean up.***1 - Place rolls on a something to raise them up slightly from the pan to allow for better air flow.  2 - Place in a preheated oven of 375 and cook for 1 hour turn once halfway.Remove from oven allow to sit for 5 - 10 min to cool slightly.3 - now in what ever dish you would like use some parchment paper and the remaining crushed potato chips and roll the Roll to coat evenly.   Step 4: Serving . Now after fully coated to your liking use a sharp knife and slice into serving sized pieces.  Serve with sauce like sweet chili or a BBQ sauce and don't forget the chopsticks !!These are so good and are just as great completely cold the next day.
Introduction: Pumpkin Patch Cakes. these pumpkin cakes are an easy way to spruce up your fall party or get together. 
step 1:
mix, pour, and bake any flavor cake batter into a pumpkin shaped pan. (we used the pampered chef pan) 
step 2:
remove and apply orange icing to the outside of cake once done.
step 3: 
paint marshmallows with green food coloring to make stem and leaves.
step 4:
apply vines by using green icing.
and that's it ;)
Introduction: Dark Chocolate and Coconut Shortbread. Just like chocolate and salted caramel, dark chocolate and coconut seem to be recurring flavours whenever I feel like baking. They are a classic combination that really works and these shortbread showcase the flavours perfectly. This recipe will give you a wonderfully crumbly and buttery shortbread perfect with your morning coffee or afternoon tea.
If you enjoy this recipe don't forget to check out my blog for more recipe ideas.  http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. 230g butter, at room temperature
110g caster sugar (I like to use golden for flavour)
Good pinch of salt
260g plain flour
80g ground rice
100g dark chocolate chunks
70g dessicated coconut (I forgot to take a picture before toasting it so the coconut in the picture is already toasted)
Extra caster sugar for finishing Step 2: . Place the coconut into a dry frying pan or skillet and toast the coconut over a low-medium heat until just golden. Take care with this stage because the coconut will burn if you’re not careful. Transfer the coconut from the pan and leave to cool in a bowl Step 3: . Using a wooden spoon cream the butter in a large bowl until soft then beat in the sugar and salt.
Sift in the flour and ground rice and mix until the mixture resembles breadcrumbs.
Add the toasted coconut and chocolate chunks and mix together gently then use your hands to bring the mixture together into a ball of dough. Try not to handle the mixture too much otherwise you will end up with tough cookies. If the mixture doesn’t come together add a little extra butter. Step 4: . Turn the mixture out onto a wide piece of cling film and form into either a cylindrical or square shaped log, cover with the cling film then chill in the fridge for at least 30 minutes. Step 5: . When ready to cook, preheat the oven to 150C. Remove the cling film from the chilled dough log then cut off slices about 1 cm thick .
Place the slices on to a baking tray lined with baking parchment then bake for about 20 minutes or until cooked through, but not browned. Take out of the oven then sprinkle with the extra caster sugar and transfer to a wire rack to cook completely.
Introduction: Sardine Wrap. IngredientsAvacodo tortillaSkinless and boneless sardines canned olive oilParsley choppedGarlic roasted croutons crushedHorseradish  Step 1: . ingredients Step 2: . crushed the croutons into a fineish powder Step 3: . clean parsley with water , chop stems off and put in bowl Step 4: . lay out a avocado wrap tortilla  Step 5: . spread out the horseradish  Step 6: . spread croutons over the horseradish preferably more crushed than mine Step 7: . spread parsley over the croutons Step 8: . put skinless and boneless sardines on Step 9: . Pour oil of sardine can atop the the wrap  Step 10: . fold the wrap
Introduction: Asian Pork With Soba Noodles. Asian Pork with Soba Noodles
Servings- 2 large
1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp rice wine vinegar
1 tsp sesame oil
1 inch piece fresh ginger, peeled and chopped
1/4 tsp red pepper
Pork tenderloin
1/2 pack of soba noodles
1/4 cup chopped peanuts
Over medium heat in a deep skillet, combine soy sauce, sugar, vinegar, oil, ginger, and red pepper. Add trimmed and cubed pork, cook through, turning pieces and stirring liquid as needed, about 18 minutes
Meanwhile, cook soba noodles to package instructions
Add noodles to pork mixture, stir, serve- topped with peanuts
Introduction: Banana Bread Pancakes (gluten Free). These pancakes are easy, quick (ready in under 10 minutes), and taste just like banana bread!   I love that they are fluffy and taste like regular pancakes, even though they are gluten free.  You could leave out the chocolate chips and make these plain (or substitute blueberries)....but I think dark chocolate makes everything taste better :)Ingredients: 2 ripe bananas, cut into chunks (use medium sized bananas, or you can use 1.5 giant bananas) 3 eggs 2/3 cup certified gluten free rolled oats pinch of salt bittersweet chocolate chipsInstructions: 1.  Preheat your electric griddle to 350 degrees F. 2.  In your food processor, put the bananas, eggs, oats and salt.  Process on high speed until completely smooth.  Scrape down the sides of the bowl with a rubber spatula and mix again until there are no lumps. 3.  Pour your batter into a bowl.  Using a 1/4 cup measuring cup, scoop the batter onto your griddle.  This will make perfectly round 4-5 inch pancakes.   Sprinkle the pancakes with chocolate chips (or blueberries....). 4.  Cook until bubbles form on the surface and begin to pop.  Flip over and cook for another 60-90 seconds. 5.  Serve immediately (I serve these plain because the chocolate chips make them sweet enough).   These also freeze well...defrost them in the fridge overnight and reheat in the microwave. Makes 9 four inch pancakes. Notes:  My 3 year old has two opinions of food...its either delicious and he will eat it, or "NOT delicious" and he spits it out (charming, I know).  These pancakes happily fall into the former category!  He ate his entire breakfast and asked for seconds.  They are so quick and easy....the perfect way to use up ripe bananas!  Sometimes I also throw in a handful of chopped walnuts :)
Introduction: Apple Pie Apple Cookie. Delicious apple pie flavored cookies, with the iconic Apple logo appearance. Step 1: Ingrediants. Ingrediants:
3 1/4 Cups all-purpose flour
3/4 teaspoon baking power
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
1 tablespoon cinnamon
Powdered sugar
Apple Filling:
1 Granny Smith apple
1/2 teaspoon cinnamon
1/2 tablespoon melted butter Step 2: Hardware. Hardware:
Roller
Bowls
Mixer Step 3: Step One: Flour Concoction. Mix the flour, baking soda and salt and cinnamon. Set Aside. Step 4: Liquid Base. Mix the sugar and soft butter together, until a light color. Then add egg and milk, mix till combined. Step 5: Mixing Dries and Liquids. Add 1/4 a cup of the flour mixture at a time to the wet butter compound until all the flour is consistently incorporated. Step 6: Making the Apple Pie Filling. Cut the Granny Smith apple into 1/2 cm cubes, or minced. Mix in 3/4 tablespoon of butter and 1 tablespoon of cinnamon. Mix in with the cookie dough. Step 7: Dying the Dough. Divide the dough into roughly 6 equal parts, with slightly more in one (for the additional green leaf). Dye the six parts to their respective colors:
Green
Yellow
Orange (Yellow + Red)
Red
Purple (Red + Blue)
Blue
Let Chill in the Fridge. Step 8: Creating the Apple Template. 1. Print our Apple logo to the desired cookie size.
2. Cut the picture out and tape the leap to the top of the apple.
3. Outline on cardboard.
4. Cut out with an exacto knife. Step 9: Creating the Cookie. 1. Put powder sugar down on the work surface.
2. Roll to approximately 1/4 inch thick.
3. Measure the thickness of the stripes on your template, and uses this for the thickness of each stripe.
4. Cut the stripes using a pizza cutter.
5. Put on a buttered cookie sheet (buttered optional), and layer in the following order:
     a. Green (make the stripe extra long to account for the leaf)
     b. Yellow
     c. Orange
     d. Red
     e. Purple
     f. Blue
5. Cut out using the template.
6. Bake at 375 degrees F for 7 to 9 minutes. Step 10: Enjoy!.