MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Spudnuts (Potato Doughnuts). 
	I grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts.   In Idaho, a spud is a potato, and of course, homemade anything is the best.  This recipe will make 2 dozen, 3 inch Spudnuts. Mine were over 3½ inches so I didn’t get so many.   Let’s make Spudnuts. Step 1: . 
	Ingredients:
	½ lb. russet potatoes, boiled, peeled and mashed (don’t add butter or milk) (Learn how here:  https://www.instructables.com/id/The-Easy-Way-to-Peel-Boiled-Potatoes/)
	¼ cup warm water
	1 package active dry yeast (2 teaspoons)
	¾ cup warm milk (I used ¾ cup warm water and 1 Tbsp. powdered milk)
	¼ cup veg. oil (I used olive oil)
	¼ cup sugar
	1 egg
	½ teaspoon salt
	3½-4 cups flour
	Extra oil for deep fat frying
	Cooking spray (not shown)
	Glaze recipe:
	2 cups powdered sugar
	1 ½ tablespoons of water
	½ teaspoon of vanilla Step 2: . 
	Equipment:
	Measuring cups
	Measuring spoons
	Bread mixer
	Doughnut cutter (not shown)
	Rolling pin
	Pan to fry in
	Cooling racks
	Forks or chopsticks (not shown)
	Dish towel Step 3: . 
	In the bread mixer put the yeast in the warm water.  Step 4: . 
	Add the mashed potatoes, Step 5: . 
	milk, Step 6: . 
	oil, Step 7: . 
	sugar, Step 8: . 
	egg and salt. Step 9: . 
	Add enough flour to form soft dough.   Step 10: . 
	Remove from the bread mixer and place in a greased bowl, turning the dough once so that the top of the dough is greased.  Cover with a towel and let rise until double, about 1 hour. Step 11: . 
	While the dough rises, mix the glaze ingredients together until smooth and set aside until needed.
	Punch the dough down and let it rise again until double (this time about 30 minutes). Step 12: . 
	Put the dough out on the cooking spray covered counter. Step 13: . 
	Use the rolling pin to roll out the dough to about ½” thick.  . Step 14: . 
	Cut out spudnuts with the doughnut cutter. Step 15: . 
	Heat the oil to 375°.  Fry doughnuts few at a time until one side is golden brown.  Step 16: . 
	The chop stick makes it easy to flip the spudnuts over and fry the other side. Step 17: . 
	Let as much oil as possible drip from the spudnut. Step 18: . 
	and then put it in the glaze.  Step 19: . 
	Remove it from the glaze and place on the cooling rack to cool.  Step 20: . 
	YUM, reminds me of growing up in Idaho!  ENJOY!
Introduction: WINTER/SUMMER CRISP. This crisp is made from a combination of foraged summer berries that were frozen right after picking and winter fruit.  INGREDIENTS:1 quart summer berries- Blackberry, Raspberry, Blueberry1/4 pound butter1 orange3 tbsp brandy, bourbon, cognac or rum1.5 cups oats 1/2 cup brown sugar1/2 cup chopped walnuts or almondscinnamonMaple syrupSea SaltOVEN TEMP: 375 Step 1: FRUIT. These blackberries and raspberries were foraged from the roadside and frozen in August.  Thaw berries in winter and combine with an in-season fruit like pear.  Step 2: ADD ZEST AND FLAVOR TO BERRIES. In an oven-friendly 9" pan or dish combine berries with 2 tablespoons maple syrup (we make our own from trees in our yard which adds a second layer of local flavor to the dish). Add 2 tbsp flour, a squeeze of in-season orange, 1/2 tspn cinnamon and a teaspoon of orange zest. (lemon is also nice).  Stir. The berry layer should be about 1" high in the dish so choose a size that corresponds to your fruit supply.  Step 3: BUTTER AND BOOZE!. Drizzle 2 tbsp of congnac, bourbon, brandy or rum on top of the berry mixture. Top with equally distributed pats of butter.  Step 4: 2nd FRUIT LAYER. Layer your thinly sliced fruit evenly on top of the berries. Drizzle with an addition 1 tbsp of your choice of booze. Step 5: TOPPING. In a separate bowl, mix together :1/2 cup butter 1 cup brown sugar (up to 1 cut if you want a sweeter crisp) 2 tbsp maple syrupWhen fully mixed to a paste, add in:1 1/2 cup oats- I used a locally grown rolled oat. 1 tbsp flour1/2 cup chopped nuts (almonds or walnuts)2 tsp cinnamon1 tsp sea saltYou can also add in dried coconut,  flax or sunflower seeds, or any other savory bits/ dried fruit you have around.  Step 6: TOPPING LAYER AND BAKE. Crumble the oat topping over the fruit layers, covering the entire top of the dish. Cover the dish with a lid or sheet of aluminum foil and bake at 375 for approximately 35-45 minutes or until fruit is bubbling up along the sides vigorously. This will vary depending on the size and depth of your dish. Remove cover and leave crisp in the oven for another 5-10 minutes, allowing the top to become golden brown.  Step 7: EAT!. Eat crisp right away while piping hot with a scoop of ice cream or plain yogurt, or allow to cool and enjoy anytime- on top of yogurt, plain, etc.
Introduction: 6 Ways to Save Money on Food. There are multiple of ways to save on the food. Some will beappetizing diet to you, some won’t. But there are some things in life tasty than paying off debt & acquire your financial purpose. Food is one of the biggest items in a budget, generally back only hire or a fetter & maybe the utilities. It’s also a necessity so you can’t just give it up & eliminate the cost.Many people make a cockiness that the only way that they can cut their food budget is to start eating things like Ramen soup and Hamburger booster every night. This couldn’t be further information from the truth. There are a lot of various ways to decrease your food budget without decreasing the quality of the food you purchase and the meals you made. Below is 6 ways that you can save on food which are worth consider. Step 1: Give Up Fast Food. While fast food can now and then come to be cheap, the reality is that it’s more than expensive eating at home. There is no doubt that it’s expressly harder on your health. While it may not be altogether as opportune to cook your own meals as get them at the ablution -through window, it will help your food budget & your health. Step 2: Every Time You Save on the Food. The food conservation System is the best way to keep food fresh up long time & decrease food waste. Once you experience the best food saver system you will instantly understand its benefit. So what is it? It's a system that subsumes vacuum seal and freezer  bags & containers planned to work together with vacuum sealers for optimal performance. The system removes air from bags and creates an air-tight seal to lock in freshness and defend food from spoiling.  Most families report extensive savings once they go this way. For one, this agree you to purchase bulk food, which is always inexpensive. The second way this tends to save money is it limits how many a family eats out. Step 3: Save When You Do Eat Out. There will be times when you do food   eat out, but that doesn’t mean that you have to expend a lot. There are a number of ways to save money even when eating at restaurants. For the times when you must be eat out. Step 4: Invest in an Extra Freezer. If you have the space, purchase a chest freezer can be a great investment. Having additional freezer space qualify you to build a stockpile of generally costly food likes meat when they are priced at their cheapest. It gives away you the space to conveniently freeze meals for future usage. Step 5: Change Your Eating Habits. Your relationship with food has a lot more   than do just money. You have formed eating habit and these habits are perhaps costing you more money than they should simply because they are habits. Variation the way you eat and your relationship to food can save you perfectly a bit of money. Step 6: Use Low Expensive Cuts of Meat. When you do purchase meat, learn how to cook the less costly cuts. These can still be palatable when the meat is making into stews, casseroles, & soups. The above mentioned pannikin pot can also do arresting things with the meats.
Introduction: Hot and Sour Soup. I love hot and sour soup. When I found our I was allergic to soy and chicken it limited my ability to visit Chinese and Thai restaurants. So I came up with my own version that uses pork and vegetable broth.
Here it is...Enjoy 
No soy (or cicken) hot and sour soup
2 cloves garlic pressed
1 med onion diced (or more if you happen to be my wife)
2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)
Hot sesame oil coat the wok
1 can water chestnuts
1 can bamboo chutes
32 oz veg stock
½ cup vinegar
¼  cup fish sauce
¼ cup palm sugar (you can use less, this is a bit sweet)
2 carrots julienned
1 thumb size piece of ginger
2 eggs scrambled
3tbl spoons arrow root mixed with a bit of water to make a thin slurry
5 stalks of green onion to garnish
This is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt.  Tofu is soy and soy is evil……
Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.
Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.
Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. 
Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
Put  a bit of green onion on top, you could also add a tad of mint, and lemon to taste.
Enjoy and soy spelled backward is yos as in yos better not put any soy in my food. Step 1: Saute the Veg..... Get  wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot. Step 2: Add the Pork. Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork. Step 3: Chestnuts, Chutes, and Liquid. Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. Step 4: Egg and Arrow Root. Bring to a simmer, add beaten egg stirring constantly as you s….l…o…w…l…y  drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a  time until the soup takes on a slight thickness.
YOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.
  Step 5: Enjoy. That's all there is, add a bit of green onion, mint, and lemon if you wish.
Introduction: Truffle Pie. 
	Garnish:
	1/4 cup confectioners’ sugar
	1 cup heavy cream
	Whipped Cream Topping:
	1/2 teaspoon vanilla
	1 1/2 cup heavy cream
	6 ounce bittersweet chocolate chips
	Whipped Chocolate Filling:
	1 (9-inch) prepared graham cracker crust
	6 ounce bittersweet chocolate chips
	2/3 cup heavy cream
	Truffle Filling:
	1 1/2 ounce milk chocolate
	1 1/2 ounce white chocolate
	1 1/2 ounce semisweet or dark chocolate
	Directions
		 
		For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
		Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
		For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces and drizzle sweet condensed milk over it.
Introduction: LED Lights Gummy Candy.  Edible + Glowing Candy!. This is our Instructable on making techie Edible + Glowing LED Light Gummy Candy at SoHa SMART.  We make this for people to nosh on before classes and Meetups.  If you put them under a black light they glow!  This is because of the ingredient Quinine which is the key ingredient found in the tonic water.  We mixed tonic water instead of plain water.  Use our recipe as a base and tweak it from there to make any gummy glow!  Our recipe makes approximately 120 candies Step 1: Things You Will Need.... We used some standard gum drop molds.  Plastic candy molds and shaped ice cube trays woork too (small shapes work best).Cooking spray 1   3-oz. package powdered Jell-O, any flavor.  This also depends on what color you want you LED's to be. We used Jolly Rancher Green Apple Flavor.7 packets gelatin, unflavored 1/2 cup TONIC WATERSmall saucepan Small whisk  Wooden spoonUseable Options:Food Syringe3D Printer (we used this to create the LED leads and printed in PLA which is a corn based plastic) (you could easily use 2 plastic food picks or colored toothpicks)Blacklight bulb  Step 2: 3D Print Your LED Leads. You can use your 3D Printer to make the leads.  Here is the .STL file you will need to make them from Thingiverse.If using plastic picks or colored tooth picks skip this step. Step 3: Create Your Gummies.... 1.  Spray plastic candy molds generously with cooking spray. Set molds aside.2.  Use a fork or small whisk to combine powdered Jell-O and gelatin in a saucepan. With a wooden spoon, stir in tonic water. Don’t worry if it isn’t smooth.3.  Stir mixture constantly over medium heat with the wooden spoon until the powder is completely dissolved and you feel no more grit when you stir. Do not allow mixture to heat to a boil.4.  When the powder is completely dissolved, remove the pot from the heat and pour the mixture carefully into molds, being careful that the mixture does not overflow the molds.  If you have a food syringe you can utilize it now. Step 4: Insert Your LED Leads. Allow to cool completely (about 10 minutes in refrigerator or 30 hour at room temperature) and insert your leads.  You might find it easier to monitor the cooling and insert your leads earlier. Step 5: Have Fun!. Unmold and enjoy!  If you have a blacklight set up make them glow!
Introduction: Ladybug and Babybug. This very tasty and -for us- very cute cake is one of the four cakes that was produced during a one day cake event having totally amateur participants for having fun at modamutfakin Istanbul. These cakes have chocolate cream, labne cheese and ladyfingers as filling and are covered with white and red whipped cream, M&Ms and chocolate pieces. "ladybug and babybug" cakes are made by Mehtap Kocaman and Ayca Beygo. modamutfak events are initiated by roomservices Step 1: Main Frame. We choose one deep one small  circular bowl to create our ladybugs. First thing is to place lady fingers that are softened in coffee+lukewarm water mixture in our bowl. We also placed a piece of stretch film in order to facilitate taking cake out of the bowl.  Hold your ladyfingers in coffee and lukewarm water  very shortly because they get very soft far too fast.They should only be easily shapeable.Ingredientsladyfingers (400gr) 2 glasses of lukewarm water2 soup spoons of granulate coffee (nescafe etc) 2 packages of cream ( 200 gr)1 glass water of milk 150 gr of cream chocolate (nutella etc.)100 gr of labne cheese (labaneh cheese, or non-salted cream cheese or sour cream might also work)50 gr cocoa1 package of small chocolate balls Step 2: Filling. We mix the chocolate cream and labne cheese. 
We add it into our bowl where we placed the lady fingers.
Then we continue to add a layer of lady fingers and stuff with chocolate cheese mixture until reaching the top.
After finishing the whole chocolate&cheese; mixture, we add a thin layer of cocoa and cover it with transparent strecth film. Step 3: Freezing and Outer Decoration. After the completion of filling we leave our ladybugs in the freezer for and hour. 
we mix our whipped cream with some red food paint.
We take out our ladybugs after one hour and take both of them out of their bowls and cover them up with our red colored cream. 
After finishing the covering process we place chocolate pieces in one corner which will form the face Step 4: Face and the Final Touch. We make eyes with whipped cream and add one piece of chocolate in the center. 
We put dark colored M&Ms; on the top. And with their anthennas, voila!!
Introduction: How To: Spike a Watermelon and Make It Look Like You Didn't!. Ingredients:
•Watermelon
•Grain Alcohol
Tools:
•Pourer
•Straw (not shown) Step 1: Taking a Core Sample. Use your Pourer (the straighter, the better), to poke out a core sample of your melon. Go sort of slow to not disturb the husk of the melon too much though. After you get the core sample, push it out of the pourer with a straw. You;ll be inserting this back into the melon when you are done, so don't discard it! Step 2: Fill 'er Up!. Insert the Pourer into the bottle of Grain Alcohol and let the melon chug it down like a champ! Pretty soon, your watermelon will be completely drunk, and soon after, you and your friends will be too! Step 3: Replace the Core Sample.. Put your core sample back where it came from. This will both hide the fact that you spiked it, as well as keep the watermelon sealed for transport purposes, and the vigorous shake you will endure in the next step. You can peel the sticker off, and apply it over the core sample to give a little extra camouflage. Step 4: Shake Your Melon & Enjoy!. Give the freshly spiked melon a good shake for a minute or three. This will ensure to mix up all that yummy juice inside the melon.
Your melon is now ready to surprise your friends and enjoy. You can pour some drinks from it, and then eat the flesh like normal. 
I would like to thank my internut friend Branndon "BT" Terry for taking the photos so that I could borrow them.
Introduction: How to Peel a Soft Boiled Egg. You will need Soft boiled eggSmall knife(Optional) Chicken gizzardsOnions Daves killer bread(I recommend this because it is very healthy and tasty) Step 1: First. You will put the egg on a napkin or plate Step 2: Now. In the middle of the egg take the small knife and create a medium sized slit Step 3: Now,you Will Need To. Take the slit and create a big slit around the middle the egg be careful to not stick you finger inside the egg Step 4: Last. Just take the top of the egg off and enjoy Step 5: Mmmmm. I like to enjoy my eggs with chicken gizzards onions and daves killer bread Step 6: To Cook Chicken Gizzards. You must preheat the oven to 500 degrees FahrenheitThen once it's heated up put the chicken gizzards in for 25 minutes and they would cook very well Step 7: Thank You So Much for Reading Till the End . Vote for me in the contest and enjoy your soft boiled egg.Have a nice night or day bye
Introduction: Quick and Easy Santa Hat Pretzels. These are the materials you will need:
-one bag of pretzels
-one bag of smallmarshmallows
-one container of white icing
-one container of red sprinkles Step 1: . The first thing you will do is dip the pretzel in the white icing. (Hint: spreading the icing with a butter knife will make it smoother) Step 2: . Next, dip about three-fourths of the icing covered pretezel in red sprinkles. Step 3: . The last step is to place the marshmallow on the lower right corner of the santa hat pretzel. Step 4: . Now you are done! We hope that you enjoyed this easy, edible craft! Merry Christmas!
Introduction: Mouthwatering Baked Chicken. This has been waiting for upload since the beginning of January, but I have been feeling like crap for a while and not wanting to do anything. The juicy flavorful baked chicken in this post, is so good you'll want to make it every week. This makes 4 servings I was at a church Christmas dinner, where they served this awesome chicken, that was super juicy, tasty, and oh so good. I knew I wanted to have it again, it was that good, but I unfortunately didn't get the recipe. As you may well know, you don't always need a recipe to create in the kitchen, so I decided to recreate, my own version of the dish. You can thank me later =] Step 1: Gather the Necessities. For this dish you will only need a few things, but together they will turn ordinary chicken into extraordinary. Get yourself some: Italian Breadcrumbs 1/3-1/2 cup Parmesan Cheese 1/3 cup Bacon 3-4 pieces  Best Foods- Creamy Balsamic Mayonnaise/Dressing 2/3 cup And of course some boneless skinless Chicken Brest You will also need some kitchen tools, like a baking sheet, mat or foil, a rubber spatula, and a small mixing bowl. Step 2: Let's Get Started. Time to get cooking, go cook and crisp up your  bacon, while that's cooking mix up the cheese and mayonnaise, then crumble and fold the bacon in. Step 3: Next. Preheat your oven to 375° and get out some foil or a baking mat to line your sheet, we want to make sure we get the flavors going throughout the whole breast, so spread a little of the mixture on the pan before placing your chicken. Start covering each piece with the rest of the mayonnaise mixture, making sure to get the sides.  Step 4: Cover With Crumbs and Bake. Completely cover the chicken with a layer of bread crumbs, again making sure to get the sides. *This part tends to get a little messy, but that's ok right. ;] Now bake the chicken for about 12-15 minutes or until done, you really need to keep an eye on this because it can over cook real fast on you. Depending on where you live and your oven type, you may need to adjust cooking temperature/time.   Step 5: Dig In!. Once the chickens done, you should let it rest a few minutes to set the flavors and juices. Then just dig in, to the deliciousness of this fine dish.
Introduction: Raspberry Chocolate "Blood" Sauce. Perfect for cupcakes, cookies, and all your spooky dessert needs.Ingredientsred food coloring (I prefer gel colors, but you could probably use the liquid kind although it will take more to get the same intensity of color)corn syrupcocoa powder or chocolate syrupseedless raspberry jelly or jam (or strawberry would work) Step 1: Make a Cocoa Paste. (if you are using chocolate syrup, you can skip this step and use the syrup as is)Put a tiny amount of cocoa powder and water in a bowl and mix until you get a thick paste. Basically, you want all the clumps of cocoa dissolved so they don't create lumps in the blood (although that could look pretty gross...). Step 2: Mix the "blood". In a small bowl, mix together the jelly (if using), corn syrup, and little bit of food coloring. You should get a bright red but somewhat thin syrup. Add the cocoa paste a little bit at a time until the syrup darkens and looks like blood. Step 3: Make It Bleed. That's it!I used mine to decorate cupcakes, but you can use it for whatever Halloween treat you're making.
Introduction: Beef Skewers From Peru - Anticucho De Lomo Fino. Lately we've been exploring recipes from South America, in particular Peru. We love spicy food, but sometimes we get tired of the standard Tex-Mex style spicy cuisine. South American cooking is largely a fusion of influences from various cultures, and Peruvian cuisine seems to epitomize this. One of the easiest types of Peruvian food to cook is anticucho/anticuchero, which is basically grilled and marinated meat on skewers. For this recipe* we are preparing fresh beef tenderloin and marinating it in a off-the-shelf anticucho marinade then pairing it with a simple pepper sauce for dipping. This dish comes together in minutes (after the meat has marinated) and involves only a few ingredients and a few simple steps.Ingredients:1 13oz jar Anticucho Marinade1/2 cup Aji Rocoto Paste1-2 green onions 1.5 - 2 lbs beef tenderloin cooking spray or oil Some skewers*This is a modified and simplified version of a recipe found in Gaston Acurio's book PERU. Step 1: Cube and Marinade. Cube the beef tenderloin into chunks of about 1.5 - 2 inches square. Place the cubed beef in a glass container suitable for marinating (so your plastic containers won't get stained), and pour the marinade over the top. Mix well and then cover and refrigerate for about three hours. Step 2: ...Three Hours Later.... Preheat a grill or stove-top cast iron grill to medium to medium/high heat. While it is preheating, chop up the green onions. Step 3: Beef Skewers Time. Carefully place the meat on the skewers, taking care to leave about three inches of skewer free to use as a handle - this will also help to prevent overloading the skewer and having them break during cooking. Once the meat is on the skewers, it is time to make some dipping sauce. Step 4: Saucy!. Divide the ricotto paste between 2 small bowls. Add the chopped green onions and stir. Garnish the top with a few more green onions. Step 5: Time to Grill. Lightly oil the grill or spray with cooking spray. Place the beef skewers along one side of the grill for 2 minutes. Roll the skewers 1/4 turn and add more skewers. Grill for 2 more minutes. Keep this 1/4 turn, 2 minutes,1/4 turn process going until all the skewers have grilled on all 4 sides. The goal is to heat the meat but leave it succulent and tender inside. 2 minutes per side should result in medium-rare meat. If you prefer purple centers, shorten the time to 1.5 minutes per side. The skewers that come off the griddle first will get just the right amount of time to rest while the others continue through the process. Step 6: Plate and Enjoy!. We served our beef skewers in a traditional fashion with a couple of skewers on a corn husk and a half ear of corn along with a small bowl of our dipping sauce.
Introduction: Summer Berry Cobbler. This is a great refreshing dessert that can be served warm or cold Step 1: Ingredients. Filling:5 cups berries3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon saltFor biscuit:1 3/4 cup flour1 3/4 teaspoons baking powder1/4 cup sugar1/4 teaspoon salt6 tablespoons heavy cream or whole milk Step 2: Steps. Filling:Mix together sugar, cornstarch, and salt in a large bowlPour the mixture into a 9-inch panBiscuitWhisk together flour, baking powder, sugar, and salt.Cut in cold butter and mash with utensil or hands to make small dough balls about the size of peasKnead the dough twice and start shaping balls and flattening themBake cobbler until berries are bubbling and biscuits are golden brown about an hours Step 3: Results. This dessert is a summer classic
Introduction: Limoncello Recipe. Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good. 
You can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka.  What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!
When life gives you lemons, make limoncello! Step 1: Ingredients + Supplies. ingredients:
							citrus fruit / fruit
							
									lemons
									limes
									grapefruits
									(kiwi)
							grain alcohol / vodka (any type)
							sugarsupplies:
							cheese grater
							glass bottles / jars
					.
					 
Grain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.
         Step 2: Zest Fruit. Using the fine grating side of a cheese grater, take the zest off your fruit. The zest of the fruit is the coloured portion of the fruit skin and the white portion below is called the pith, the zest holds the oil of the fruit while the pith is bitter. You want all zest and no pith. 
Each jar was filled with fruit zest. For the kiwi I sliced into small segments and then muddled the pieces in the jar. After, each jar was filled with vodka. The remaining fruit can be made into a citrus meringue, squeezed to make fresh juice, or maybe you can find some creative uses.  Step 3: Wait. After filling each jar was capped and set aside to steep for about 10 days, shake every few days to ensure a good mix.
During this time the zest will infuse the vodka with flavour and colour. Ensure your zest (or fruit) is completely submerged in alcohol to prevent the fruit from rotting while it's steeping. Step 4: Strain + Sweeten. After the zest has steeped in vodka for a few days it's time to strain. Using a cheesecloth and a funnel transfer the zesty-vodka to a clean bottle. I chose a decorative bottle, but any bottle with a resealable cap will work.
Make sure to squeeze the cheesecloth after straining to ensure all liquid is removed from the zest.
Next a solution of simple syrup (equal parts sugar and water) was added to the strained liquid, this will make the drink more palatable and less bitter. The amount of syrup to add depends on personal taste. I used about 90ml (3 fl.oz) pf simple syrup for 270ml (9fl.oz) of alcohol.  Step 5: Serve!. Limoncello is served chilled (in chilled glasses) and typically consumed after dinner as a digestif, but is great any time you want a tart refreshment. Try it over vanilla ice cream for a zesty twist on your dessert!Enjoy!
Did you make your own version limoncello? Post a picture in the comments below and earn a 3-month Pro Membership to Instructables.com!
Introduction: Sauteed Apple Shortcake. This is a guide to making a fantastic, light, and delicious dessert. Step 1: Gather Supplies.. Tools:
Nonstick pan ( 9-10 inch diameter, 3-4 inch depth)
Knife
Cutting Board
Stove
Saute pan
Mixing bowls
whisks
Measuring Devices
Half sheet tray
Oven
I have to divide the Ingredients into several categories.
Shortcake:
2 cups of flour
1/4 cup sugar
2 tablespoons baking powder
1 egg
2/3 cups milk
1/2 pound butter
1 teaspoon vanilla bean paste
Whipped Cream:
2 cups whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla bean paste
Apple Filling
3 golden delicious apples
1/4 cup cinnamon sugar
1/2 cup sugar Step 2: Dry. Mix the flour, sugar, and baking powder in a large bowl till a fine, clump less powder forms.  
Then cut in the butter by making slits about 5mm apart 75% of the way through.  After that through it in the pot pressing down while rotating your fist 90 degrees and repeating until course crumbs form. Step 3: Wet. Mix the egg and the milk in a small separate bowl until well combined; then mix into the larger mix until there are no clumps.
Add vanilla.
Pour this mixture into a non-stick/greased/sprayed cake pan ans put into a 400 degree oven until golden brown. Step 4: Whip It Good. Pour just the whipping cream into a bowl and beat with whisk until a semi-solid forms, one that when you stick your finger into then pull it out won't drip at all.
Next fold, or slowly add while constantly mixing, the powdered sugar into the whipping cream.
Add the vanilla all at once to it and mix up.  
Refrigerate for later use. Step 5: Sauteed Apple. Slice the apples into bite-size pieces shown below
Put some olive oil and the apples into a pot over a medium flame.
Add the cinnamon sugar and real sugar over the top then mix using tongs and by tossing the mixture up.
strain in sink and store in fridge to cool. Step 6: Cut It in Two. Cut the cake into two halves as shown below.
Pour the apples out on the bottom half then top with whipped cream.
Add whipped cream to top layer and accent with whatever you want.
Introduction: Roadkill Opossum Meatloaf. If you're in need of an easy gruesome Halloween meal then you've come to the right place. Nothing like roadkill to remind the kiddos that vegetables ain't so bad! The visual of this meatloaf will have a huge impact with very little effort on your part.  Step 1: Ingredients . Almost everyone has a favorite go-to meatloaf recipe. That part is obviously interchangeable which makes this even more fun. Here are a couple of things you will need on top of your recipe to create the opossum-(5lbs) ground beef(4) chicken feet(1) beet (with a thick root if possible)(1) white onion (1/2) cup catsup(1) black oliveHere is my Meatloaf recipe:2 eggs1/2 cup grated Parmesan cheese1 white onion grated1/2 cup bread crumbs1 tbs salt1 tea pepper1/4 cup best foods mayo (yes I said mayo) Step 2: Making the Opossum. First you will make the tail by cutting the beet leaving the center as the widest part of the tail. You want the width to taper to the root. Then cut onions into teeth shapes.Mix all of your meatloaf ingredients. Form a large oval mound and place on the pan leaving room for the tail to curl next to one side and the head on the other. For the head you form a round dome and a triangle for the snout. I made a little crease in the snout for the upper and lower jaw. Use a picture of a real Opossum for reference. After your shape is looking good you will stick you tail in. Press the meet around it to make sure it stays in when cooked. Do the same with the chicken feet. I had two larger ones I placed in the back and two smaller ones in the front. Then add your onion teeth. Add as many as you like. For the eyes I cut an olive in half and pressed them into the skull. Last I spread catsup all over the top. You can replace this with any glaze you like. Cheese will also give a nice burnt effect. Bake at 350 for one hour.  Step 3: Roast Body Part Veggies. To serve with this gruesome meatloaf I chose root vegetables. Beets for bloody hearts, parsnips for sawed bones, and baby carrots for fingers. For the carrots I cut a nail area at the end and slivers on the opposite end for the knuckle. Chop the beats and parsnips. Cover in oil, salt, pepper and minced garlic. Spread on a baking sheet. Bake at 350 for an hour. Step 4: Opossum Meatloaf. Surround the meatloaf with your diabolical veggies and serve to whoever dares to eat it!When you cut the tail it leaves a red 'blood' spot from the tail, muahaha. Hope you guys get inspired by it!
Introduction: Coconut Cake. This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.If you have any questions about the recipe, please comment below!  Step 1: Ingredients. Ingredients¾ cup rice flour¾ cup cornstarch, tapioca starch, or potato starch2 tablespoons coconut flour1 teaspoon guar gum or xanthan gum¼ cup sugar (for refined sugar free version skip the sugar and add ¼ cup more honey instead)½ teaspoon salt1 teaspoon baking powder½ teaspoon baking soda½ cup honey¼ cup coconut oil (not coconut butter)¼ cup butter (for dairy free version use coconut butter or olive oil)1 large egg1 cup coconut milk (from the carton, not the can)1 tablespoon vanilla extract3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)1 tablespoon apple cider vinegar½ cup coconut, lightly toasted in oven  Step 2: Instructions. Preheat the oven to 350 degrees F.Grease two 8 inch springform cake pans.Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.Add the melted honey, coconut oil, and butter. Beat until combined.Add the dry ingredients and the lightly toasted coconut. Stir until just combined.Divide the batter evenly between the two cake pans.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.Cool the cakes completely before frosting with frosting of choice.Sprinkle with more toasted coconut.Best served the day it is baked, but you can serve it the next day.
Introduction: Witches Brew, Creepy Cauldron. Start by making a basic cupcake. Take off the cupcake case that it was baked in so that you just have the cake.  Step 1: Naked Cake. Use a knife to coat the whole cake with a thin layer of buttercream, it doesn't have to be perfect, just coated enough that the icing with grip it.  Step 2: . Now colour some ready roll icing with black gel food colouring until it is a good dark black colour and is really mixed in. Put plenty of icing sugar on your work surface and then roll out the black icing into a disc big enough to cover your little cupcake. Smooth the disk of icing over the cupcake and keep rubbing your hands over it until the extra icing sugar and the wrinkles and folds have been smoothed out of it. Trim the extra icing away from the top of the cake so that you have one face open. Next roll a sausage of black icing about 1/2cm thick and then fix it around the open face of the cake to make a lip for the cauldron. It should stick itself on if you are working quickly, if not you may need a little confectioners glue or a little water to help it stick.  Step 3: Adding the Bubbles. Using a piping bag and wilton icing round tip number 12, pipe little disks of icing over the top of the cake to look like bubbles. I'm afraid this was my first attempt at icing with a piping bag so forgive the uneven bubble sizes! Next I used some tiny bits of white readyroll icing and made them into little balls then stuck a tiny ball of black in the middle to make them look like eye balls and threw them on top of the bubbles. I then used a little orange readyroll icing and rolled it into tiny sausages to look like fingers and threw them in the cauldron too. At the side I added a little stick of black readyroll icing to look like the big mixing spoon. 
Sorry my camera is terrible. Step 4: . That's it! Eat and enjoy, but be warned, the boys all loved these cakes but felt the need to flick the little eyeballs at each other *sigh*
Next time I would colour the cake mix with a little green colouring so the colour runs all the way through or maybe push a jelly worm into the middle of the cake.
If making them for grown ups try soaking those gummi bear sweets in vodka over night and they get huge, then cut a little hole in the cake and hide a gummi in the middle of each cauldron.
Introduction: Huevos Benedictos (Mexican Eggs Benedict).     Try this beautiful and elegant central american version of Eggs Benedict.  Served on half an English muffin fried on one side in chorizo oil, topped with the finely sliced and fried chorizo, sliced avocado a perfectly poached egg, salsa, a silky hollandaise sauce and finally garnished with paprika and chili flakes This simple and straight forward recipe with will wow your friends because of how professional and impressive the final plate looks, and ultimately turn you in to a cooking pro.
         Step 1: Hollandaise Sauce. To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter,  this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar  Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready  to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.    Step 4: Preparing the Huevos Benedictos. Ingredients: 1/2 English Muffin 2 inches of Chorizo 1/4 Avocado sliced 1 Egg poached 1 Tbsp Salsa Paprika and chili flakes to garnish. Fry the half of English muffin in chorizo oil. Picture 1 Place the Fried chorizo sliced on top. Picture 2 Place the Avocado sliced on next. Picture 3 Next place the Poached egg on top. Picture 4 Followed by a tablespoon of salsa. Picture 5 and a ladle full of Hollandaise sauce. Picture 6 Step 5: .
Introduction: How to Make Mutt Chow (Puppy Chow and Trail Mix). This delicious snack, “Mutt Chow”, is easy to make and appealing to all ages. Whether you are looking for a sweet and salty snack to make for your family or serve at a party, this mix takes less than 20 minutes to prepare and is difficult to resist. “Mutt Chow” is a combination of trail mix covered in peanut butter and nutella! We decided to combine Trail Mix and Puppy Chow in order to create a unique combination that we could not find anywhere else. We hope you find our instruction set informative and helpful! Enjoy!Adapted from: https://mail.ttu.edu/owa/redir.aspx?C=xrHuI6Td80K7nODA9SF_SINTSUirg9EI48i4LREI_7qTcgWY4GMWdxzNrPWkcAH16toxbV-UJCM.&URL=http%3a%2f%2fwww.wikihow.com%2fMake-%2522Puppy-Chow%2522-SnacksIngredients Needed:4 cups Rice Chex Cereal½ Cup of Nutella1½ Cup of Peanut Butter¼ Cup of Margarine1 Teaspoon of vanilla1 teaspoon of cinnamon extract2 ½ Cups powdered sugar1 cup of peanuts1 cup of raisins3 Cup of small pretzelsSupplies Needed:1 Large mixing bowls1 Large mixing pan Small microwave safe bowlSmall and Large spoonRefrigeratorMeasuring cup1000 watt microwaveFoil Step 1: Measure Dry Ingredients. Measure Chex cereal, raisins, pretzels, peanuts, and chocolate candiesPlace into Large mixing pan and set aside Step 2: Measure Wet Ingredients . Put peanut butter, chocolate chips, margarine, and vanilla in the microwave safe bowl Step 3: Microwave Wet Ingredients. Caution:  Bowl will be HOT after microwaving, use an oven mitt to avoid burnsMicrowave ingredients for one minute, then stir Step 4: Add Nutella. Add 1/2 cup Nutella to melted ingredients and microwave for 45 more seconds, or until melted completely. Step 5: Mix the Wet and Dry Ingredients. Stir melted mixture, pour over dry mix, and mix with the larger spoon. Step 6: Add the Powdered Sugar. Slowly sprinkle 2 1/2 cups of powdered sugar evenly over the mixture Step 7: Stir . Stir completely until all of the mixture is evenly covered in powdered sugar Step 8: Refrigerate . Cover large bowl with foil and allow to cool in refrigerator for at least 30 minutesEnjoy!
Introduction: Witches Brew. Witches Brew
Halloween is looming just around the corner, and I believe it's safe to say that Fall has officially arrived.  Grocery stores are filling their pumpkin inventories, and the Mums are in full bloom.  Oh yea, and all the leaves on the trees are changing colors!  This cocktail, called witches brew, is made with two simple ingredients,  Whiskey and Blood red orange juice.  Nothing says Halloween like blood red oranges right? Or maybe just blood… mwhahaha! [evil laugh]
Brew Some:
2oz Jim Beam Red Stag Straight Kentucky Bourbon (Black Cherry is what I used but after tasting it I highly doubt you can tell the difference)
5oz Blood Red Orange Juice (That's a thing now)
Pour the whiskey into a highball glass filled with ice and add the orange juice on top.  Mix well.  Garnish with an orange wheel and enjoy the witches brew.
Introduction: Pedernales River Chili Con Carne V. 2.0. Chili Con Carne (Peppers with Meat) is the Official Dish of Texas and as a natural born Texan I would like to think I have a pretty good handle on what makes a good bowl of red.  I have tried MANY different recipes and I have found this to be the best tasting, easy to prepare chili out there. The list of ingredients is short, the preparation is simple and I guarantee your guests will love it.
By the way, you will notice there are no beans in my recipe. True chili does not contain beans. Beans are great on the side but anyone that says beans go in chili is either misinformed or itching for a whoopin.
Here is the list of ingredients:
4 pounds of lean beef, chili or hamburger grind
2 tablespoons of bacon drippings
1 large white onion, chopped
2 teaspoons of minced garlic
3 teaspoons of salt
1 teaspoon of Mexican oregano
1 teaspoon of ground cumin
1 28 ounce can of diced tomatoes
1 15 ounce can of tomato paste
2 cups of boiling water
6 tablespoons of chili powder Step 1: Melt the Bacon Drippings. Melt the bacon drippings in a large stock pot over medium heat.
Bacon drippings are a staple here in Texas. They make everything better except for maybe coffee and fruit salad. 
If you don't have bacon drippings you can use vegetable oil but your chili won't be as good as it could be. Step 2: Add the Meat. When the bacon drippings are melted add your meat.
Brown the meat evenly and then drain off the excess grease. Step 3: Onions and Garlic. Add the onions and garlic. Stir frequently and cook until the onions are translucent. Step 4: Dump in the Rest!. Add the remaining ingredients and stir well.
The amount and kind of chili powder you add is entirely up to you. We tend to like a lot of heat here in Texas so I usually go with 4 or 5 tablespoons of hot chili powder along with 1 or 2 tablespoons of mild chili powder.
Allow the mixture to come to a boil and then reduce the heat so that the chili simmers. Allow the chili to simmer uncovered for 1 hour stirring occasionally. Step 5: Enjoy!. You can eat the chili as soon as it is done but to be honest it is much better the next day after the flavors have had a chance to mellow and meld.
You can eat the chili as it is with perhaps beans and cornbread, Yankee style over spaghetti or perhaps as another classic Texas dish - Frito Pie! Just pour the chili over Fritos and cheddar cheese.
Introduction: Almond Halwa. -Almond halwa is indian dessert prepared on special occassions and during festivals.-It has its unique taste and chewy texture and prepared with common ingredientsIngredients:-Half cup almonds-1/4 cup sugar-1/4cup+3tbsp milk-Crushed cardamom-2 tbsp melted butter or ghee-Nuts and raisins for garnishing Step 1: Soak the Almond and Peel. -Soak half cup of almonds for 3hours in warm water and peel them or you can soak overnight. Step 2: Blending. -Next take peeled almonds in blender and blend them to paste by adding 1/4 cup milk. Step 3: Sauteing. -Transfer the almond paste to a non stick pan or vessel.-Add tbsp of melted butter or ghee to it and saute  on low to medium flame for a minute Step 4: Add Sugar. -Next add sugar and saute continuosly until the sugar dissolves completely Step 5: Add 3 Tbsp Milk. -Further add 3 tbsp milk to it. Here we can dissolve few saffron strands in milk and add for yellow color. -I added normal milk without saffron. Step 6: Add Tbsp of Ghee. -Keep stirring until it thickens on low medium flame and again add a tbsp of melted butter-Stir till the mixture seperates from pan. Step 7: Add Cardamom,nuts and Raisins. -Finally add crushed cardamom and garnish with nuts and raisinsTIPS.-You can prepare consistency as per your wish by adding little more milk-You can increase the butter or ghee quantity to prevent it from sticking on pan-You can also add saffron or yellow food color-Maintain low flame to prevent burning