MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Authentic Tortilla Soup. My son loves this recipe and I like to make it just to see how he enjoys it (I love it too so it's not a sacrifice at all). It transports me to beautiful Mexico full of color and cheerful music and people. The great news is that almost everywhere is very easy to find a latin store to get everything you need.  Step 1: Ingredients. 1 pound of Peruvian beans 2 pounds of corn tortillas300 grams of tomato sauce1/4 medium white onion10 branches of fresh cilantroOil to fry the tortillas plus a little moreComplements:Sour creamFresh cheese (My favorite kind is Panela cheese)AvocadoMulatto chilli pepper or chile ancho Step 2: Cook the Beans. Wash your beans and put them in an pressure cooker with enough water to cover them, the onion and 2 tablespoons of oil. Close it and let it cook for 1 hour and 15 minutes. This kind of beans are perfect for this recipe because they are so creamy and flavorful. Step 3: Blend. Put 4 cups of beans with water (the broth the beans have) in a blender, add the cilantro and blend. You'll notice this turns very green for the cilantro but it will change color when you blend more beans and mix everything in the next step. *Do this when the beans are not too hot or your blender will explode. Step 4: Season. Pour your blended mix in a hot pot with a tablespoon of oil. Add 2 teaspoons of salt and your tomato sauce. Mix very well and boil for 8 minutes. The smell will have everybody at the kitchen by this time. Step 5: Fry Tortillas. You can do this while your bean mix is ready. Put oil in a pan and let it warm up for some minutes.Cut the tortillas in thin long pieces and put them little by little in the hot oil. Let them fry until they get gold and crunchy. Drain them to get rid of the excess oil. Step 6: Complements. Every authentic tortilla soup must have this complements:Cut your chili pepper in thin slices and fry them with 1 teaspoon of oil. We just want them to be crunchy so don't overcook them.Cut your cheese in little squares and your avocado in thick slices. Step 7: Serve and Enjoy!. Put the bean mix first, then a handful of fried tortilla, sour cream, cheese, avocado and the chili pepper on top. Enjoy while it's still hot!
Introduction: No Tuna Salad. No Tuna but no less Tuna on this item. Tastes delicious and a mixture of range of flavorful stuff. Make it , store it to enjoy through out the week. It's one item that's not going to fail your taste bud.Ingredients :> Chickpeas : 1 can ( 540 ml )> Vegan Mayo : ¼ cup > Vegan sour cream : 1 tbsp> Lemon juice : 1 Tbsp > Celery : ½ cup , chopped > Red onion : ½ cup , chopped> Garlic powder : ½ tsp> Black salt and pepper to taste> Carrot : ½ cup, chopped > Spring onion : ¼ cup, chopped>Ground mustard : 1 tsp> Paprika : ½ tsp> Dried dill weed : 1 tspDirection :1.Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or pulse in food processor until they become crumbly.2. Add the remaining ingredients into bowl . Toss together until well combined .3. Enjoy it plain or serve with toast, wraps or fresh veggies.
Introduction: Linseed Sandwiches. Most of the time I make these sandwiches in summer, but... I just can't wait so long. These sandwiches are very simple. They can be made in 10-15 minutes and it requires just a few products. P.S. They are really healthy Step 1: Ingredients. 
          Ingredients:    linseeds (500g or less);     1 or 2 garlic pieces;     a pinch of salt;     herbal spices (aren't necessary, but they give extra taste.);     bread (you can use any bread you want);     mayonnaise.  Step 2: Cooking. Cooking is very simple. First of all, take a pan which will be big enough. Then heat it up till it gets really hot. After this, pour all seeds in the pan and cook for a few minutes. Now it's time to squeeze the garlic, pour a pinch of salt and spices. Cook for another few minutes, but reduce a heat to avoid burning linseeds. After you cooked the seeds, wait till they gets cold. P.S. You don't need to use oil, because linseeds have OMEGA3 oil which is really healthy and useful for your organism. Step 3: Making. When cooked linseeds get cold, you can make sandwiches. So take a bread and slice it. After that take a butter knife and grease bread slices with mayonnaise. When you have done that, just put bread slices with mayonnaise facing down, in to the bowl with seeds. They will stick to the greased bread. And that's it! P.S. It's even more tasty if you eat them with pickles or tomatoes. P.P.S You can try to add sesame seeds for a different taste. Bon appetite!
Introduction: Candied Cumquats. Some of the best I'm-not-that-hungry-but-I-want-something-to-eat snacks. Bittersweet, glistening orange cumquats. Sitting there in sugary syrup. Who can't resist them? Ok, they're not for everyone as they are quite bitter and sour but there's something about them I just can't resist.
I'm sure it'll be the same for most of you!
What You Need:
1 cup chopped cumquats
1 cup caster sugar
1/2 cup water Step 1: Syrupy Goodness. Now to make the syrup to cook the cumquats in. I used 1/2 cup water and 1 cup sugar for my 1 cup of cumquats.
Bring the water and sugar to the boil, and simmer it uncovered for a couple of minutes. That's how easy the syrup is. Step 2: Cumquats. I found that the easiest way to chop the cumquats without them spurting their juicy goodness all over you is to quickly and smoothly chop them on an angle.
Ok, throw the cumquats into the syrup and simmer them for 10-15 minutes. They will smell really good when they are done. Use a slotted spoon to get them out of the syrup, and put them i a bowl for serving.
But they're not done yet! So don't go poking your fingers in for a bite. Step 3: Now for the Syrup!. Reduce the syrup for another 5 minutes or so. Now, just pour your desired amount of it over the yummy, glistening cumquats! They are now ready to eat!
The cumquats can be stored in the fridge - jarred, or just eaten straight away with almost anything.
I hope you like them!
Introduction: Santa's Lump of Coal for the Naughty (Chocolate). Santa's never given me a lump of coal for Christmas, but I know there's probably a couple of years when he should have. :)
This instructable will teach you how to make a lump of coal out of chocolate for the naughty people in your life. They make great stocking stuffers or the perfect novelty gift. Step 1: Ingredients. You will need the following ingredients:
2 Bars Special Dark ChocolateEdible Black Glitter
Black Sanding Sugar2 Lumps of Coal Chocolate MoldsEquipment:
Measuring cup
Baking sheet lined with parchment
Black Ribbon
Wilton Treat Bags - 3 x 4'' Step 2: Chop & Melt Chocolate. Place the chocolate bars onto a cutting board. Chop chocolate with a knife. Create a double boiler by placing a medium saucepan filled half-way with water on the stove . Bring water to a simmer and turn heat turn low. Place a heat safe metal bowl on top of the saucepan. Add the chopped chocolate & stir frequently until velvety & smooth.
Remove the pan from the heat. Pour chocolate into a small measuring cup.  Step 3: Fill Molds With Chocolate. Place Lump of Coal Molds on a baking sheet lined with parchment paper. Pour edible glitter into each lump of coal mold. Then sprinkle a thin layer of sanding sugar on top of each mold and use your finger to smooth it out. Using the measuring cup filled with the chocolate to fill  each mold. Gently tap mold to even out the chocolate. Sprinkle a thin layer of black sanding sugar on top of each mold filled with chocolate. Gently use your finger to smooth out the sugar.
Place mold in the refrigerator for 30-45 minutes.  Step 4: Sprinkle Sides With Glitter & Sanding Sugar. Remove the molds from the refrigerator. Place left over chocolate back onto the double boiler. Melt chocolate until smooth. Remove from the stove.
Pour 1/2 cup of the sanding sugar onto a plate. Sprinkle edible black glitter on top. Using a silicone brush, brush each side of the lump of coal with the melted chocolate. Pick it up and gently roll coal into the sanding sugar & edible glitter to coat. Repeat for each lump of coal.
This will ensure each side of the coal will have a beautiful shimmer.
Return coal to baking sheet and place in the refrigerator for another 30-45 minutes.  Step 5: Wrap Lumps of Coal. Wrap each lump of coal in a cellophane treat bag and tie with a black ribbon.
Make sure to give these to all the naughty people in your life!
Happy Holidays!
Introduction: " Toddy" the Indian Beer. in southern parts of india, in villages, most of the people wont consume liquor alcoholics like beer,wine,vodka,whiskey etc. they have a unique drink called kallu. it gives the same pleasent mood as a premium beer can give. here i am showing how to make this drink. actually its not the exact way how it makes. but it tastes same. Step 1: Thing You Need.. 1.some coconuts 2.sugar 3.yeast if you take one coconut take two tablespoons of sugar and a pinch of  yeast. take this proportion as more the coconut you have. Step 2: Break the Coconuts and Get the Water.. now lets break the coconuts and get the water in it. if you can get some tender coconuts you can have plenty of water. Step 3: Adding Sugar and Yeast. put the coconut water and sugar and yeast into a pot like this and mix  well. glass pots will work too. but DONT USE bottles have a small neck. and metal bottles such as bottles made with aluminum,steel etc. wrap and cover the mouth of the pot with a neat cotton cloth.(sorry image not available) Step 4: Wait for 48 Hours. after 48 hours it will look like this.. and its ready to have.. IT IS ADVISED TO DRINK THIS BETWEEN 24 HRS AND 48 HRS. IT WONT GET GOOD IF KEPT LONGER LIKE WINE. IT WILL BECOME BAD IF KEPT FOR MORE THAN TWO DAYS.. Step 5: . READY TO DRINK.... IT WILL BE MORE TASTY WITH SOME SPICY DISHES LIKE KERALA FISH FRY.  (kerala fish fry recipe http://www.givoli.com/recipes/164) IT IS CONSIDERED AS A HEALTH DRINK IN SOME PARTS OF SOUTH INDIA. IT WONT MAKE A HANGOVER OR MAKE YOU FEEL TIRED. BUT IT GIVE A PLEASENT FEEL. IF DRINK FOUR OR MORE GLASES. ABOUT 1 LITRE. TRY IT...
Introduction: Simple Microwave Egg Sandwich. Tasty and simple and very quick Step 1: Ingredients. One egg, bread or toast, butter, tbls water, ceramic bowl. Step 2: Butter the Bowl. Lightly butter the bowl Step 3: Add Water. Add one tablespoon water and whisk with fork to scramble Step 4: Cook. This is really fast so watch while cooking.
Only about 30 seconds in microwave! Step 5: Done!. Egg will slide out of the bowl.
I add some mayo and some salt / pepper.
Yummy and fast snack.
Introduction: BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLS. BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLSFOLLOW ME ON SOCIAL MEDIA! YouTube:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter:  https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram:  https://instagram.com/treat.factory/ Tumblr:  http://treatfactory.tumblr.com/ Facebook:  https://www.facebook.com/pages/Treat-...Website:  http://www.thetreatfactory.com/ Step 1: CHOCOLATE BOWLS. Milk Chocolate Yellow Candy Melts Balloons Temper the milk chocolate and melt the yellow candy melts. Make a base for the chocolate bowls by placing a spoonful of the chocolate on a baking tray lined with greaseproof paper. Dip the balloons in the melted chocolate and pipe the melted candy melts on top before placing on top of the chocolate base. Place the chocolate bowls in the fridge or freezer to dry. Once dry, pop the balloons and strengthen the bowls by brushing another coat of chocolate on the inside.  Step 2: BANANA PUDDING . 4 Large Egg Yolks75g / 1/3 Cup Caster Sugar 2tbsp Plain Flour 1tbsp Cornflour 375ml / 1 & 1/2 Cups Milk 2tsp Vanilla Bean Paste 240ml / 1 Cup Double Cream 1tsp Vanilla Extract 1tbsp Icing Sugar 3 Bananas Whisk the egg yolks and sugar together. Sift in the flour and whisk again. Heat up the milk and vanilla bean paste in a saucepan then temper the egg mixture with the hot milk mixture by slowly pouring in the milk and whisking rapidly. Pour the mixture back into the saucepan, bring to a boil and then cook for 30 seconds. Cover with cling film and leave to cool. Chop the bananas and add to a blender along with the milk and blend until smooth. Whip the double cream, vanilla extract and icing sugar to stiff peaks. Place the cooled custard, bananas and whipped cream in a bowl and gently fold together.  Step 3: TOFFEE SAUCE. 56g / 1/4 Cup Unsalted Butter 200g / 1 Cup Light Brown Sugar 1tbsp Black Treacle 240ml / 1 Cup Double Cream 2 Bananas Heat up all the ingredients on a low heat for 15 to 20 minutes. Chop up the bananas and add to the toffee sauce.  Step 4: TOPPINGS. Whipped Cream Chocolate Fudge Sauce Walnuts Glace Cherries Serve your banoffee banana split pudding. Step 5: ENJOY.
Introduction: 5-minute Milkshake. Hi There!
I am going to show u how to make a (banana) milkshake.
It only takes about 5 minutes to make ,but u can enjoy it for hooooouuuurrrrsss :D
So grab ur stuffs and get moooving :) Step 1: Pick Ur Stuff Together : Ingredients and Tools. Ingredients: 
1. 1 or 2 banana(s)
2. Milk
3. Vanilla Flavoured Ice Cream
4. Vanilla Sugar
Tools:
1. Measuring Cup
2. Mixer
3. Spoon Step 2: Making the Shake. 1. Add 200ml Ice Cream (can add more or less)
2. Add 2 bananas in slices.
3. Add 2 sacks of Vanilla Sugar (around 4/5 spoons)
4. Add 150ml Milk
5. Mix it all up. Step 3: Enjoy :D. Just Drink it up : )
Introduction: Cough Remedy. Going down with a cold ? Here's something for you ! Ingredients you will need:- Whisky - Lemon and lime- Honey- Orange juice Step 1: Whisky . You should feel better already, don't you ?It doesn't need to be a top shelf bottle, this won't make a difference. Step 2: Lime and Lemon. Hmmm fresh ! Squeeze the lime and lemon and pour the juice in the glass. Step 3: Honey. Now, this is where we need your skills !- Carefully select the honey you will use as this will make a big difference in the taste of your drink.(I went for a lavander honey. It has a subtile flavour and it's not too strong.)- Then add about 2 tsp to the glass and mix toroughly Step 4: Orange Juice. You can of course squeeze some oranges and get the proper stuff.Squeezing the lemon was already too much hardwork so I decided to use some bottled juice. Step 5: Drink. Time to drink from the golden grale.Hope you'll feel better with this !Take care.
Introduction: Granola in a Jar. This festive season give the gift of health!After all the festive feasting, we are all festively plump. Show you care by giving a beautiful jar of granola to help shed those festive poundsIngredients:1 and a 1/4 cups rolled oats1/4 cup walnuts1/4 cup almonds1/4 cup pumpkin seeds1/2 cup raisins/cranberriesThings you need:Measuring cupsA mason jarPaper cupcake holdersScissorsCling filmDecorative ribbonGift card Step 1: Filling the Jar. Rule of Thumb, Use a proportion of 1:1 of rolled oats to the total of all other ingredientsMeasure the volume of jar, then using the above ratio as a guideline, measure out the portion of nuts, seeds and dried fruit.  In this instructable, for a jar with volume of a slightly more than 2 1/2 cups, the proportion as mentioned in the previous step was used.Fill the jar by alternating layers of the oats with seeds, nuts and dried fruit.  A good contrast between the layers helps to give the jar an attractive look.  To ensure layers are distinct and do not mix, use paper cupcake holders to separate each layer.  You will need to flatten and trim the paper cupcake holders to size for each layer (I used the jar's lid to help measure the size).  Once each layer is covered by a paper cup, gently press the layer down before adding the next layer. Step 2: Packaging and User Manual . Cover the jar with cling film and tie it with a ribbon.  For a more durable cover, just use the jar's original cover.Include a small card with simple instructions (Given below in bold) on how to turn the contents into delicious healthy granola.Additional ingredients required are: 1 ¼ tbsp. honey and 1 tbsp corn oilBaking Granola DirectionsPreheat      the oven to 180C.  Line a small size      baking sheet with greaseproof paper. Remove      dried fruits from jar and set aside.  Pour out the remaining contents of jar onto tray.  Add in 1 ¼ tbsp. honey and 1 tbsp      corn oil and stir together. Bake until crispy and toasty (Roughly 15-20 minutes)Let it cool then      stir in the raisins and cranberries before storing in the jar. Step 3: Baked!. This is what you (or who you gift this to) should get after baking. Enjoy your cookie rehab!Hope you enjoy this healthy granola recipe.
Introduction: Make a Cookie Cutter!. So you want to cut out cookie shapes but none of the cookie cutters at the store are your style and you don't feel like waiting/spending/the effort of ordering something from the internet...well don't worry because making cookie cutters requires few (2) tools and even fewer (1) materials.
You'll probably want some paper and a pencil, but you could skip this if it pleases you.
Materials you will need are some thin steel or copper. As far as tools go you'll need a pair of tin snips/shears and some needle nose, or even parallel, pliers.
You could also make a personalized set of cookie cutters as a present, the person you give it to will be amazed by this unique gift.
*the cookie cutter in the picture is made to look like the head of NuuttiPukki, A Finnish mythological character who was like a goat-elf and the basis for modern Santa Claus. Step 1: Start by Drawing (if You Want). It may make it a bit easier to form the sheet how you want to if you begin with drawing the outline of what you want your cookies to look like; make it the exact size you want and keep in mind how long your metal is (it does not go as far as you think). Step 2: Cut Your Metal Into Strips.. Cut your metal into strips, about an 1"/3cm thick...it can be as thin or as thick as you like but it will be easier to handle if it's thicker and easier to bend if it's thinner so make your own choices. Step 3: Bend Your Metal. Hold the metal perpendicular to the paper starting on one of the lines and bend the metal wherever there is a change in the lines direction. Step 4: Finishing (1 of 2). To finish the cookie cutter close the shape and crimp the metal together. Step 5: Finishing (2 of 2). Crimp the metal one more time and bend the crimp to lay flat on the form. Step 6: It's Time to Cut.. I ran out of metal so I had to change my design but the Nuutti Pukki head, I think, looks pretty good and will turn out some nice cookies. Good luck and have fun baking!
Introduction: Homemade Coconut Milk. It is fast. And easy. Cheap. Tasty. Healthy. And FUN!Let's make our own coconut milk!Whenever I'm looking for milk in the supermarket, I am always surprised by all the additives they put in vegan milk. So I'm happy I always have plenty of alternatives to turn to at home, and here is one of my favorites: homemade coconut milk.Do you have 2 minutes? Yeey, let's get started! Step 1: 2 Ingredients. You need just 2 ingredients:- Shredded coconut- Water Step 2: Your Tools. You need something to strain the milk: towel, cheese cloth or nut milk bag.Before, I used a clean, old TOWEL. I works well enough, but you will need some force to strain the milk. So it might take you a bit longer to make the milk.A CHEESE CLOTH is perfect to do the job. You can buy this for $3 at the supermarket.But I prefer the NUT MILK BAG. I bought this one for $10 at Amazon, it's really sturdy and easy to clean. Btw, I use it to make turmeric juice, hence the yellow stains. But this is just the powerful pigment of the turmeric, it's not dirty.And get your blender ready as well! Step 3: Measure the Ingredients. You need 1 part coconut for 2 parts waterHere I took 1 cup coconut for 2 cups of water.The coconut is very dry and doesn't add a lot of volume to the milk. So if you want 2 cups of coconut milk, use 2 cups of water and 1 cup of coconut. Step 4: Pour Into Your Blender.....  Step 5: ... Blend As Hard As You Can for a Minute.....  Step 6: ... and You Are Done!.  Step 7: Strain.... Pour the mixture through the nut milk bag.Needless to say, but please, use a recipient for your milk ;-)If you are using the towel or the cheese cloth, it might be easier when you lay the towel/cloth in a sieve. Easier, but not necessary.  Step 8: ... Everything!. Use a spatula to get everything out of your blender. The sticky stuff is coconut fat, very tasty and healthy! Step 9: Squeeeeze Really Hard. Squeeze all the milk out.In the bag, only the fibers are left. They have no flavor or fat any more, so best to compost it. Step 10: Fresh Coconut Milk!. Yeey, here is your first batch of coconut milk!Would you like to flavor it?Add vanilla, cinnamon, turmeric, pitted dates,... with the water and coconut to your blender.  Step 11: By the Way. Your coconut milk will separate after a minute or 10. This is normal, it is just the coconut cream (the oils) that separate from the water. Just stir or give it a shake and you are good to go!I use the milk always within a day, but I guess it stays easily good for 3 days in your fridge.Enjoy your coconut drink, bye!
Introduction: How to Use a Blender. The correct way to properly use a blender. Step 1: Plug It In..  Step 2: Take the Lid Off..  Step 3: Take the Blender and Put Ice in the Cup..  Step 4: Pour Water Until It Reaches the Top of the Ice..  Step 5: Put the Top Back on and Make Sure It's Secure..  Step 6: Press the "auto Smoothie" Button..  Step 7: Blend and Pour Into a Cup..  Step 8: Pour Extra Into Sink, and Clean Supplies..  Step 9: Put the Blender Away..
Introduction: Pav Bhaji . PLEASE do VOTE If you like the recipe (Voting button is on top right corner).Introduction (Courtesy: Wikipedia):Pav bhaji (Marathi: पाव भाजी) is a fast food dish from Maharashtra, India, consisting of a thick vegetable curry (Marathi:bhaji) fried and served with a soft bread roll (Konkani:pav).HistoryThe dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.Pav bhaji Wiki Step 1:  Ingredients. Here I made for 4 people, please adjust the quantity of ingredients as per your requirement.Ingredients, 1 Bowl green peas.  1 Bowl chopped tomatoes.  1 Bowl capsicum.  1 Bowl grated cauliflower.  3-4 boiled potato.  Chopped coriander.  Salt as per the taste.  1-2 tbsp red chilli powder.  1-2 tbsp coriander powder.  1-2 tbsp Garam masala.  1-2 tbsp Pav Bhaji Masala (Optional. It will make taste better)  Butter For Pav (Soft bread), Butter Step 2: Cooking. For easy cooking instruction please see the video,Heat a pan then put butter.Put chopped tomatoes. Add Coriander powder and red chilli powder and mix well. Mash the tomatoes well. Cover the pan and leave it to cook for 2 minutes. Further mash well if needed. Now add capsicum. Add salt, garam masala and mix well. Add around 1 small glass of water as it will help Bhaji to cook better.  Cook for 2 minutes.  Add Grated Cauliflower. Add green peas.  Add boiled potatoes in mashed form.  Mix well. Mash the whole stuff in pan so that everything gets well mixed.  Add Pav Bhaji masala.  Sprinkle Chopped Coriander. Mesh again.  Cover the pan and leave it to cook for 2 minutes. For Pav Add butter in a pan.  Keep the Pav in the pan making sure the whole base is touching the pan surface.  Put little pressure on the top of each Pav.  This will help in getting Pav cooked better.  Turn the Pav upside down and again put little pressure.For easy Audio (Hindi) and Video written (English) instructions, please watch the below video. Step 3: .
Introduction: Girl Scout Samoa Cookie Brownie Parfait Pie With Homemade Caramel Sauce. Fully Assembled Girlscout samoa cookie brownie parfait pie with homed caramel sauce Step 1: Ingredients. ingredients: Samoa Brownies: 8 ounces Semi-Sweet Chocolate, chopped and melted 8 Tbsp Butter, cut into cubes 3 Eggs 3/4 cup Sugar 2 tsp Vanilla Extract 1 cup Flour 1 cup Samoas Cookies, chopped 1/3 cup Toasted Coconut Flakes 1/4 tsp salt Coconut Whipped Cream: 1 cup Heavy Whipping Cream 2 Tbsp Sugar 1/4 tsp Coconut Extract Salted Caramel Sauce: 1 cup Sugar 1/4 cup Water 1 Tbsp Corn Syrup 1/2 cup heavy Whipping Cream 2 Tbsp Butter 1 tsp Sea Salt Extras: 8-10 Samoa Cookies for garnish, some chopped/some whole Extra toasted coconut for garnish Step 2: Brownie Mix. Samoas Brownies: Adjust oven rack to the lower middle position and turn oven to 250 degrees. Line a 9x9 baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with non-stick spray. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside. Whisk the eggs, sugar, vanilla and salt together. Whisk in warm chocolate into the egg mixture until just combined. Using a spoon, pour in flour and combine batter. Add salt. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. Allow to cool on a wire rack for at least 90 minutes before removing and cutting into 1" cubes for parfaits. There will be leftover brownies from this recipe. Step 3: Coconut Whipped Cream. Coconut Whipped Cream: Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired. Set aside or chill until you are ready to assemble parfaits. Step 4: Salted Caramel Sauce. Salted Caramel Sauce: Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, About 8-10 minutes. Remove from heat and VERY carefully and very slow stir the cream into the mixture, being sure to stir constantly. BE VERY CAREFUL, the sauce will sputter and expand - but keep stirring. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature. Step 5: Assembly. To Assemble: In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie. Drizzle with salted caramel sauce. Repeat process again until parfait reaches the top of the dish. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.
Introduction: Monkey Tails. Monkey tails or called dilly bars are basically a chocolate covered banana with nuts. They taste like heaven when done so try this instructable! Step 1: Ingredients . -1/2 of a banana -chocolate chips(any kind)-crushed nuts Step 2: Boil. Take a pan put water in it And boil the water Step 3: Melt. Put a bowl with chocolate chips in it in the boiling water melt the chips. Step 4: Dip. Put the chocolate on the 1/2 of the banana with the melted chocolate OR you can put the chocolate in a mason jar and dip the banana in there Step 5: Nuts. While the chocolates hot put the crushed nuts on Step 6: Freezer. Put the banana in the freezer for 1-2 hours
Introduction: Homemade Chocolate Milkshakes. A quick, easy, and at home way to make your own chocolate milkshakes. I loved when my Dad would make them for me when I was a kid and I still enjoy them just as much today! I hope you enjoy them as much as I do. For ages 12+ unless accompanied by an adult.  Step 1: What You Will Need. A working blender with a lidAn ice cream scooper or spoonChocolate ice cream of your choosing (I used Edy's Chocolate Fudge Brownie)At least 1 cup of milk (I used 2% milk, but whichever type of milk you prefer is fine)A measuring cup1 or 2 regular drinking cupsA clean table or counter top Step 2: . Plug blender in on a clean and clear table or counter top and remove the lid. Step 3: . Use ice cream scooper or spoon to put 5 full scoops of ice cream into blender Step 4: . Pour 1 to 1 1/2 cups of your milk into measuring cup. Then pour the milk into the blender. Place the lid securely on the blender (You can place your hand on top of the lid to ensure that it stays on).Note: If you prefer a chunkier or thicker milkshake, add less milk, closer to the 1 cup mark. I used 1 1/2 cups of milk to make it creamier. Step 5: . Note: For your safety, keep the lid on at all times while blending and never stick hands or any items in blender while turned on!Press blend and let the ice cream and milk blend together for around 45 seconds, or until it is a smooth and creamy consistency. If it is not creamy enough, blend for another 15 seconds. Step 6: . Once your milkshake is at the perfect texture and consistency for your liking, pour it into a clean cup. If you are using a small cup you may be able to fill 2 cups. Step 7: . This is the best step of all, because you are now ready to drink your milkshake! (Or milkshakes if you used 2 cups) You can even add whip cream on top for a little something extra. Now, enjoy!
Introduction: Rumtopf. Rumtoft is a German dessert made by preserving fruits and berries in sugar and rum for several months. Once very common, in is now fading in popularity. Let's change that.  Step 1: The Fruit. Traditionally, rumtopfs would be started in spring, using whatever fruits and berries were available. Other produce would be added later as they ripened. You can use whatever fruit you want, just use your best judgement. Rumtopf can be made mixing a multitude of fruits and berries in one large jar, or just one or a few different fruits and berries in several smaller jars. I would not recommend using blueberries, as they absorb to much liquid, and become rock hard.  Step 2: The Rum. Rumtoft is made with rum... obliviously. The brand, colour, colour and flavour is up to you. However you shout opt for a fairly strong one, preferably 50% alcohol by weight. The fruits and berries that is added will leech colour to the rum over time, and a darkly coloured rum will make your rumtopf slightly darker than a clear rum would. Step 3: The Sugar. The sugar is included in the rumtopf to help preserve the fruit and berries, so skimping is not recommended. The type of sugar is up to you. The sugar will tend to sink to the bottom of the jar, and you will need to stir or gently shake the jar to help it dissolve.  Step 4: The Making Of. To make rumtopf you simply add one part sugar to every two parts of fruits and berries to glass jar, and then add enough rum to submerge it. The recipe is as follows and can be scaled op or down to your preference. 1 kg of fruits and berries0.5 kg of sugarRum to completely cover the fruit, berries, and sugarThe rumtopf should be stored in a dark and cool area for at least three months. Step 5: The Product. When you are ready to consume the rumtopf, separate the fruit and berries from the liquid. Traditionally consumed at Christmas, the fruits can be served on ice cream, on waffles, or baked into a pie. The liquid, now infused with fruity flavours, can be bottled and consumed like any sweet liquor, and stored for several years. If you have any questions or comments, please leave them below and I will make an effort to answer them in a timely fashion. Thank you for taking the time to read this tutorial.
Introduction: Chocolate-Hazelnut Brittle. A very quick gift that will impress! You can use hazelnuts or any other nuts or cranberries, raisins, dried fruits.. it is up to you, be creative! Step 1: . You need:
200 g dark Chocolate with Chili
300 g dark Chocolate at least 80%
(you can use 500 g dark chocolate if you do not like the chili)
200 g Hazelnuts
Melt the chocolate over a bain Marie.
The melted chocolate should reach a temperature of 100 C and melted completely. Step 2: . Mix the melted chocolate with the hazelnuts and spread this on a sheet of baking paper. Put into the fridge for 10-15 minutes and then break into big pieces.
Introduction: BIG MAC™ Special Sauce. BIG MAC™ Special SauceIngredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™. Cooking your BIG MAC™ INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to "meld". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac® Sandwich!
Introduction: {Gluten Free} Mini Blueberry Party Pie!. Everything is more fun *mini*! Check out my Gluten Free party pies to celebrate Pi Day! 
**Would these not be the CUTEST at a tea party for your little miss?! Mini-themed birthday party? mmm...yes please?! Step 1: Ingredients. HERE is the recipe I used for Gluten Free Sugar Cookie Dough. You could certainly sub your favorite sugar cookie recipe, or you could even buy the premade stuff :)  Step 2: Prepare Crusts.  Step 3: Fill and Top.  Step 4: DEVOUR and ENJOY!.
Introduction: Cookie Butter. I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a "Cookie Butter" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular "Speculoos" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.  Anywhoo, I wanted to create a "Cookie Butter" that didn't taste like " Cookie Butter".  Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie.  Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative!   Cookie Butter has somewhat of a cult following and  at some point there was a shortage. Imagine that! A "cookie butter" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.  Package these in small containers with a little spoon and give them out as Valentine Treats!  Recipe inspired by AveryCooksCookie Butter 2  (11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well 1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.  1 tsp Vanilla Extract 1/8 tsp saltSpecial Equipment Food Processor Soft spoon Spatula Jar's or ContainersMake the Cookie Butter In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse. Vilola! Cookie Butter! Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!
Introduction: Make a Better Blue Box Mac and Cheese (Without Any Extra Ingredients). We all know the drill when you open up a blue box of Mac and cheese. Cook the pasta, drain the water, throw in some dairy and the mystery powder in the mess and stir. You'll usually come up with some soupy mess that barely looks like the mac and cheese you find on the box. This guide will show you how to make a better mac and cheese, with only the ingredients inside the box, and the ones on the label. Step 1: Materials and Ingredients. - Mac and cheese box (Kraft, generic, or otherwise)
- Butter
- Milk
- A pot to boil water in
- A large pan
- Something to stir with, preferably a rubber spatula.
- Pasta strainer Step 2: Boil the Pasta. Simple enough. Just boil the water, throw in the pasta, and set the timer for 7-10 minutes (Or whatever amount of time your box says) As soon as your set your timer, do the next step immediately. You are going to cook the sauce while the pasta is boiling. Step 3: Making the Sauce. The difference between the traditional method any my method is the way the sauce is prepared. 
Melt the butter in a separate pan over medium-low heat. 
I'm using a good chunk less than what the box says, because I'm not Paula Deen, and don't want to give myself a heart attack in my 20s, but feel free to adjust how much butter you use to your liking. The amount of butter doesn't seem to effect the consistency or taste in my experience. Step 4: Add the Mystery Powder. After all the butter is melted, pour in the orange mystery powder into the pan and spread it around with your spatula.  Step 5: Add Milk. Pour a 1/4th cup of milk over the mixture. It looks a bit gross, but it'll get better when you start stirring it. Step 6: Stir. Start stirring the mixture around, ensure that the mixture is smooth and yellow.
You're gonna want to stir it like you're gathering it up in one spot, piling up the coagulating bits of sauce into one area.
If you're a little confused, use the pictures as reference. Keep mixing until your pasta is boiled. Step 7: Drain the Pasta. Take your pasta strainer and drain the pasta. Step 8: Add Sauce and Stir. Pour in the sauce into the pasta and stir until all the pasta is a bright shade of yellow-orange. Step 9: Serve and Enjoy!. Pour it in a bowl and enjoy your delicious efforts!
Introduction: Caipirinha. Favorite crisp refreshing cocktails for family and friends and the featured drink at our wedding, Uma caipirinha maise.   Caipirinha's are the favorite cocktails in Brazil.   You can make the original lime or a peach caipirinha.  They are easy and fun to make. Step 1: Ingredients. Cachaca Peach SchnappsLimes Sugar Muddler IceShaker GlassCut one lime into quarters and place in a glass with sugar.  Sweeten to taste with the sugar, if you like tart drinks, less sugar, if you like sweet drinks, more sugar.  Muddle the limes and the sugar until the sugar has mixed with the lime juice.  Add ice to the top of the glass.  Add 2 shots of cachaca and 1 shot of peach schnapps.  Pour into shaker and shake until sugar has dissolved.  Pour into glass and decorate with a lime wedge. Step 2: Caipirinha. Caiphirinha's can be made with different fruits.  You can use raspberries, blackberries, strawberries, peaches.  Just muddle the fruit with the sugar and limes.  Uma caipirinha mais!
Introduction: Red Beans and Rice With Sausage. See the short video which covers all of the steps necessary to make this amazingly simple yet delicious RED BEANS AND RICE! Step 1: Watch the Full Version. This is the full version where I walk you through the steps one by one.   Step 2: STEP BY STEP. Add onions to the pan with oil and sweat on medium heat for about 5 minutes (Stirring)Add a little water to the pan then add 1lb of red beansAdd more water until covering red beans by 2 inchesSeason with:SaltRed pepperBlack pepperpaprikaBay leafBring to a simmer, cover and cook for 1 hourAdd smoked sausage and lil smokies, stir then cover.  Bring back up to a simmerLet cook for 2-3 more hours or until beans are tenderServer over rice and ENJOY!!
Introduction: Apple Pie Ice Cream. The problem with pie is that it isn’t ice cream. And the problem with ice cream is, of course, that it isn’t pie. 
This apple pie ice cream recipe is an easy solution to these incredibly serious problems. Step 1: Prep Creamy Base. 
          Ingredients: 		1 cup heavy cream
		2 cup whole milk
		2 egg yolks, wisked
		3/4 cup sugar
		1/8 teaspoon salt
		1 tsp cinnamon
		1 tsp vanilla extract
Combine the milk and sugar in a medium saucepan and slowly heat on low until you have a light simmer.
In the separate bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.
Add the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.
Remove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill. 
         Step 2: Prep Apples. 
          Ingredients: 		3 Fuji apples, peeled and sliced into small bite-sized pieces
		¼ cup light brown sugar
		1 ½ teaspoon lemon juice
		1 tbsp all-purpose flour
		1 tsp ground cinnamon
		1/4 tsp ground nutmeg
		1/4 tsp ground allspice
		2 tbsp softened butter
Preheat oven to 400 degrees.
Generously rub a mid-sized casserole dish with butter.
Toss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.
Throw the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use. 
         Step 3: Prep Crust. 
          Ingredients: 		1 refrigerated pie crust
		1-2 tbsp melted butter
		cinnamon sugar
Preheat oven to 450 (or whatever other temperature your crust requires).
Roll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool. Cut into squares or strips, and feel free to snack on a few.
         Step 4: Ice That Cream!. When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream! 
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.
If your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours. Step 5: Scream for Ice Cream!. ...or, Pie-ce cream? 
Dig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent. 
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**
Introduction: Chewbacca Gingerbread Cookies. With the new Star Wars movies premiering around the holidays, Chewbacca gingerbread cookies are the perfect snack to sneak into the theater! Step 1: Make the Dough . Ingredients (makes 24 cookies)-3 cups flour  -1 1/4 teaspoon baking powder  -3/4 teaspoon baking soda  -1/4 teaspoon salt  -1 tablespoon ground ginger -2 teaspoons ground cinnamon  -1/4 teaspoon ground cloves  -1/4 teaspoon ground nutmeg  -6 tablespoons unsalted butter  -3/4 cup brown sugar  -1 egg  -1/2 cup molasses  -2 teaspoon vanilla Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, beat butter, brown sugar, and egg on medium speed until blended. Mix in the molasses and vanilla until blended. Gradually mix in the dry ingredients until blended. Divide dough in half and wrap with plastic or wax paper. Refrigerate for two hours (and can be kept in the fridge for up to 4 days). Step 2: Prepare the Dough and Bake the Cookies. Preheat oven to 375 F. Line baking sheets with parchment paper. Roll dough out on a lightly floured surface. Cut out cookies with gingerbread man cookie cutter. Place cookies one inch apart on sheet. Using a fork, gently press into the cookies to create a fur effect. If the dough gets too soft, pop the sheet in the freezer to firm it up. When finished arranging the cookies, place the cookie sheet in the freezer for 10 minutes before baking to help hold the shape. Bake cookies for about 8 minutes. Remove and cool. Step 3: Decorate the Cookies. Ingredients -vanilla frosting (about 1 T) -black frosting (about 1/4 cup) -sprinkles Once the cookies have cooled, take black frosting and make a sash either by piping or using a knife (Chewie's sash is actually from the right side, so if you're going for authenticity, don't forget like I did!). Then place the sprinkles in the frosting. Alternatively you can use some of the vanilla frosting to pipe the exterior shell pieces. Using either a piping bag or plastic bag with the corner snipped off, pipe two eyes and a nose using black frosting. Use the same technique with the vanilla frosting to pipe the mouth.