MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Low Fat Mini Quiche. I LOVE quiche but I don't love how fatty and unhealthy they can be.  Then it dawned on me...why not make them healthier myself?  So I did!  Now these are already very tasty if you just bake them in a muffin tin but I do like a bit of a crust so instead of fatty pastry, I hollowed out a baked potato and hey presto!  A non-fat "crust"! Step 1: . Preheat oven to 200C (or 180C if you have a fan oven).
Slice a regular baking potato in half and place on a baking tray.
Bake until soft in the middle and scoop the innards out.  Because the top of the potato had become a little crispy I cut a circle around the top leaving about 1/3 centimetre to form the "crust".  Don't scoop out too close to the skin or it won't be solid enough to hold the egg mixture. Step 2: . Place a small amount of cheese in the bottom of the potato. Step 3: . Mix the eggs and the milk together well and season with a little salt and pepper (to taste).
Now for the fillings.  I used smoked ham and spring onion so finely cubed the ham and sliced the spring onion then fried the onion (no oil needed if you have a good non-stick pan). Step 4: . You could use pretty much anything you like as a filling - spinach, tomato, chicken...you could also try adding different herbs and even mix in a little pesto.
Place the ham and the onion in the bottom of the potato and fill with the egg mixture.  Leave a space at the top of the potato so the egg mixture doesn't spill over when it starts to cook.  I also tried baking the mix in a lightly greased muffin tin - also delicious!
Put some more grated cheese on top of the potato.  I also put a slice of tomato on top of some of the potatoes. Step 5: . Bake for about 20 minutes or until the egg filling is cooked through and the cheese turns golden.  Mmmmmm....melty cheesy goodness! Step 6: . I was worried about using skimmed milk and low fat cheese as I wasn't sure the consistency would be right but I'm so pleased with how they turned out!  You can eat them warm or cold and are perfect for picnics, party food or, in my case, dinner! Step 7: Ingredients and Nutritional Information. Ingredients (makes approx 12 mini quiches)
4 medium eggs
150 ml skimmed milk
2 cups grated low fat cheese
1 cup finely diced ham
1 cup finely sliced spring onion, lightly fried
Optional - 3 baking potatoes
Nutritional information (per quiche, with potato "crust")
Calories: 77
Total Fat: 3.3g
Sat Fat: 0.8g
Cholesterol: 70mg
Sodium: 118mg
Carbs: 4.6g
Fiber: 0.4g
Sugars: 1.2g
Protein: 7.2g
Introduction: Individual Cherry Brandy Trifles. This is a simple easy to make sweet for a special meal.It is alcoholic, so don't eat trifle and drive! Step 1: Ingredients. 1, Swiss roll.2, Cherry brandy.3, Cherries in syrup.4, Ready made custard.5, Squirty cream.5 Cocktail or glace cherries. Step 2: Day 1 Sponge Base Preperation. Cut a 1" slice of the Swiss roll, and push into the individual glasses. Soak the cake with the cherry brandy. Cover with cling film, (well you don't want the alcohol to evaporate do you).Place in the refrigerator over night, along with the custard. Step 3: Day 2 Assembling Your Trifle. Remove from the refrigerator and take off the cling film.Place a layer of the cherries in syrup on top of the cake.Cover with the refrigerated custard.Apply the cream in a swirl on top.Garnish with a cocktail cherry, Serve and enjoy.
Introduction: Chocolate Cointreau Cupcakes. Ingredients:
For the cakes (makes around 12):
6oz margarine (I use Stork)
6oz caster sugar
5oz self-raising flour, sifted
1 & 1/2 tsp baking powder
3 eggs
1oz cocoa powder (I use Green & Black's), sifted
50g dark chocolate chips
For the ganache:
100ml double cream
75g orange chocolate
25g dark chocolate
Half a capful of Cointreau
Method:
Preheat oven to Gas6/220C.  Line a cupcake tin with paper cases.
Place all cake ingredients (apart from chocolate chips) in a large bowl and mix together until just combined, using an electric mixer or a wooden spoon.
Fold in chocolate chips.  Fill paper cases about halfway with mixture.  Place in the preheated oven for 15-18 minutes, until cakes are risen and spring back when pressed lightly.
Let cakes cool on a wire rack, whilst you make the ganache.  To make the ganache...put double cream, Cointreau and chocolate into a saucepan and heat gently (don't boil).  The chocolate will melt in the cream and look grainy.  Don't panic!  Keep stirring and you will end up with a smooth chocolate sauce.  Let the ganache cool for a few minutes.
Spread ganache over cakes and leave for a while to set (if you can!).  Eat remaining ganache :-)  The ganache will remain quite soft.  Decorate cake with chocolate buttons if you like.  I found these orange flavoured ones :-)
Please see full blog post at http://baking-joy.com/2012/11/07/chocolate-cointreau-cupcakes/
facebook.com/Baking-Joy
Twitter: @Baking_Joy
Introduction: No-Bake Power Shake. Love the taste of no-bake cookies?  Would you like something more substantial and nutritious? How about a delicious shake, full of slow burn carbohydrates and packed with protein.  Quick and easy to get you out the door and ready for the day! • This is my first Instructable, feed-back is welcome • Step 1: Ingredients. You will need:- Chocolate Flavored Protein powder - 1 scoop*   (Optimum Nutrition- Extreme Milk Chocolate is my personal preference)- Instant Oatmeal - 1/2 Cup- Peanut Butter - 2 Tablespoons- Water- 1 Cup    (Using more or less water will give you a more thick or thin shake respectively)You will also need:- Microwave- Shaker Cup* 1 Scoop is approximately 1/4 Cup Step 2: Preparing the Oatmeal. To cut down on dirty dishes we will prepare the oatmeal in the shaker cup. 1. Add 1 cup of water into the shaker cup.2. Add 2 tablespoons of peanut butter.3. Add 1/2 cup oatmeal.4. Gently swirl ingredients in cup to combine.5. Place cup into microwave without lid for 1 minute.   (Be sure your shaker cup has no metal rings or clips on it prior to microwaving) Step 3: Finishing Your Shake. - Remove your shaker cup from the microwave.- Now add the 1 scoop of chocolate protein powder.- Assemble the lid on the shaker cup.- Shake! Shake! Shake your cup until all ingredients are well combined.- Enjoy your delicious and nutritious treat.  Step 4: Enjoy the Nutrients. Enjoy the steady energy of the 38 grams of slow release carbohydrates, and the 36 grams of quality protein.
Introduction: How to Make Copycat Cracker Barrel's Fried Apples. In this instructable, I will show you how to make a copycat recipe of Cracker Barrel's Fried Apples. Step 1: Ingredients. You will need:1/2 tsp lemon juice1 tsp cinnamon1/8 tsp nutmeg1/3 c brown sugar4 tbsp butter6-8 golden delicious apples Step 2: Peel & Slice. Peel the apples and cut them into small pieces. Step 3: Stove Time. Melt the butter in a skillet on medium high heat.  Step 4: Add a Couple of Things... Add the apples and lemon juice to the skillet. Step 5: Add a Couple of More Things. Mix in the brown sugar and nutmeg. Step 6: Cook a Little Bit More... Cook the apples for 10 minutes. Step 7: .
Introduction: Tiny Rainbow Dorayaki. Hi! Today is Sunday here. It's time for a colorful day. Now, let's make something sweet to eat. And today, we'll make the Tiny Rainbow Dorayaki. And here's how. Step 1: You Need. 250 gr flour100 ml milk 100 ml tea Sugar (as sweet as you want) 2 eggs Food color (green, red, blue) Chocolate Jam Topping (Candy or chocolate) 1 tablespoon yeast Butter/vegetable oil Step 2: 1. Mix egg, sugar, and yeast. Stir it well. Step 3: 2. Add the flour. Mix it well. Step 4: 3. Pour the tea and the milk, slowly. Make sure it's not too tick or too thin. Step 5: 4. Cover it with wet cloth for 30 minutes. Step 6: 5. Separate the dough into 5 parts. (plain, red, blue, green, purple)Add the color into the each of the parts. Red, blue, green, and purple. Stir it well. Step 7: 6. Heat the pan. Add butter or vegetable oil on the pan. Pour the dough into the pan. Cooked well.Now. Add the chocolate jam and the topping between the dorayakies. Step 8: 7. Voila!Your Tiny Rainbow Dorayaki is ready to be served.
Introduction: Simple Chicken With Tomatoes. With my daughter moving into her first apartment as a college student, I was inspired to create some instructions for a very easy meal of chicken breast with a tomato sauce. As I'll explain it's a good template for creating a range of flavor profiles.Prep Time: 10 minutesCooking Time: 15 minutes Step 1: Step 1: Gather Your Ingredients. 1.5 - 2 lb boneless chicken breast 1 onion 2 garlic cloves 1 28 oz. can crushed tomatoes 1 Tbsp. tomato paste 2 Tbsp. olive oil 2 Tsp. red wine vinegar Step 2: Step 2: Prepare Ingredients. Chop the onion. This is fairly self-explanatory, but there's a great video on how to chop an onion like a professional here. Mince the garlic. If you've never done this before, the easiest way to remove the outer skin of a garlic clove is by pressing down on the clove with the flat of the knife blade (or anything else you can smash it with).Salt and pepper the chicken. Step 3: Step 3: Cooking. Heat the olive oil in the pan on medium-high.Add the chicken to the pan and cook for 5 minutes. Flipping halfway through.Add the onion and garlic and a pinch of salt. Cook for another two minutes.Add the remaining ingredients (tomato paste, crushed tomato, and red wine vinegar). N.b. For this recipe there will be enough sauce that you could serve this with rice or pasta. If you don't want to do that, you can add only half the can of crushed tomatoes.Bring to a boil. Reduce heat to low. Cover pan and cook for 9 minutes. Step 4: Step 4: Options. Here I've plated the chicken with a simple green salad and finished it with some shredded parmesan. As noted in step three, you could serve this with rice or pasta. In addition, you can modify the flavor profile in any number of ways, so you can think of this as a foundation for a variety of meals. When adding the onions and garlic one might add a variety of spices that would make the meal more reminiscent (though not exactly authentic) of various cuisines--Italian, Greek, Indian, Mexican, etc. Also, when adding the tomatoes one might also add whatever vegetables one has on hand: peppers, broccoli, zucchini, spinach, etc. You'll want to experiment for yourself in terms of your doneness preference. I.e., some of these vegetables don't need to cook for 9 minutes.
Introduction: Peppermint Ice Cream Clouds. 
          This easy Dessert Salad is light, refreshing and addictive.  If you think you don't like marshmallows, this treat promises change your mind.  It's yummycious served chilled or frozen in Cone cups. 
 Ingredients: 		 5 cups Mini marshmallows
		1 cup Heavy whipping cream- (Not cool whip or anything pre-sweetened)
		1/2 cup Mini chocolate chips- plus 1/4 cup for Garnish
		1/3 cup Peppermint candy- crushed
		1/4 cup ground Almonds, pecans or walnuts
		1/2 cup cake or cookie crumbs- for topping- optional
Whip the whipping cream until stiff peaks form. Fold in the chocolate chips, crushed Peppermint Candy and ground Almonds. 
Small amounts at a time, fold the marshmallow in. Cover with plastic wrap and refrigerate 3-4 hours or overnight.
To Serve: 		Spoon the clouds into an Ice cream cone, dip in cake crumbs and freeze for an hour or longer... ~or~
		Spoon the chilled clouds into a dish and sprinkle with additional mini chocolate chips.
This amazingly simple, not-too-sweet Dessert will become a family favorite!
Introduction: Peanut Butter – Home Made. For a long time I’ve dreamed to try a peanut butter recipe.It is easy, fun and delicious! Step 1: Ingredients. - 300 grams peanuts in shell;- four spoons of olive oil;- one tea spoon of salt. Step 2: The Peelling. After a manually peeling, I obtained ~ 220 grams of peanuts. Step 3: The Butter. I put the peanuts in a blender and ground them very well.After that, I added the oil and the salt and ground again, till the composition became creamy.At the end, I’ve put the composition in a glass jar.Easy, isn’t it?I want to add some links, related to the subject:http://www.health.harvard.edu/press_releases/is-pe...http://www.prevention.com/food/smart-shopping/heal...http://www.whfoods.com/genpage.php?tname=foodspice...
Introduction: Simple Cheese Burger. Like....seriously simple :) Step 1: Ingredients and Method. 500 g lean ground beef1 tbsp Italian seasoning flavored bread crumbs1 tbsp store bought fried garlic1 medium size onion, chopped 2 green onion, sliced thinly3 tbsp cooking oil1 egg, lightly beatenground black pepper, a dashHungarian Vegeta seasoning or Royco seasoning or any other powder seasoning that has mixture of dried veggies in it (available at European stores, specialty stores, and/or big grocery stores), as neededSliced of mozzarella cheese, as needed (or you can use the ready to use sliced mozzarella)Mix all ingredients but cheese, and shape into 6 ballsDivide each balls into two portion, flatten eachPlace a slice of cheese on a burger then top with another burgerCook on teflon without any fat (no butter, no oil etc) until well doneEnjoy~
Introduction: Delicious Corndog Poppers. Do you need new recipe idea for those weekend tailgating parties?  Or how about a fun snack for the kids?  Well, I came up with a unique twist on a simple boxed cornbread mix and a couple other ingredients that just might add an audible to the game! Step 1: What You'll Need:. Ingredients: Package of cornbread mix, 1/2C milk*, egg*, 2-3 hotdogs, small jalapeno, and cooking spray.  Utensils: Oven, mini-muffin tray, mixing bowl, measuring cup, cutting board and a fork & knife.    *(please note that these are ingredients required for the cornbread mix. Your mix may be different depending on the brand you choose) Step 2: Preparation. Preheat your oven to the desired temperature on the box (Mine is 400).  While it is heating up, use the fork to mix the package ingredients.  Set aside and use the  knife to chop the 2-3 hotdogs in in 1/2" thick slices.  Then deseed and dice the jalapeno.  Step 3: Add the Diced Jalapeno. Add the diced jalapeno to the cornbread mix, and give it a few good stirs.  If you're making them for the kids, the jalapenos don't have to be added, or, if you want the poppers to be spicier, you can always add more.  (I personally like a hint of taste, so I use just 1/2 of a jap) Step 4: Evenly Pour the Mix Into the Mini-muffin Tray. Use the cooking spray to generously coat the mini-muffin pan.  Then evenly pour the mix into the mini cups about 3/4 full.  I like to pour the mix in a measuring cup 1st, so I can control the flow of mix I'm pouring.  (if your mix doesn't fill all of the muffin cups, don't worry it's ok) Step 5: Placing the Hotdog Slices in the Mix. Place the hotdog slices into each filled cup, standing on their sides.  It's ok if they show through, the poppers will bake around them. Step 6: Time to Bake!. Your oven should be preheated by now, and if not, something's probably wrong.  Don't Trust the Package Time!!  Because you are using mini-muffin tray, the bake time will be different.  In my experience, 11-13mins should yield the best results. Also watch the tops of the poppers for browning while baking, that's a good sign they're ready too.  After they've finished cooking, let them cool in the pan for a couple of minutes. Once they've cooled, serve and enjoy!!  You should yield 20-24 Corndog Poppers per batch.
Introduction: Altoids Porta-Coffee. Fed up of meetings where instant coffee and hot water are all that is available? Dying for a real coffee to see you through the meeting? Look no further - my Altoids portable REAL coffee comes to the rescue! Step 1: Gather Ingredients.. You need:Ground coffee of your choice.Altoids tin.Small muslin bag. I used those sold by Kilner as herb bags for cooking. Step 2: Fill Your Bag and Brew.. This needs a little experimentation to determine the strength of the final brew. Add sufficient ground coffee to the bag to get the desired strength for a cup or mug. The draw up the drawstring, add hot water to the cup and drop in the bag. I keep hold of the strings as I do so, so that I can agitate the bag and then drape it over the side of the mug, allowing the coffee to brew. After a few minutes remove the bag, squeezing against the side of the mug with a teaspoon to extract moisture. Pop the used bag in the Altoids tin to take home to wash and reuse. Don't forget to recycle the coffee grounds on the compost heap! Step 3: Daily Use. Keep the Altoids tin in your bag or pocket so whenever you want a real coffee and can't get one, you can make one and be the envy of those around you.And the good news is you can fit two pretty full bags in one tin. Doubly great!Hope you enjoy it as much as I do.
Introduction: Italian Cheese Garden. This is my zen garden of cheese .I made this recipe for special occasions like romantic dinner and to impressionate my friends. It seems so hard to make it but if you follow my instructions is easy.Enjoy your meal Step 1: Ingredients:. 5 cups parmesan cheese1 cup egg white1 clove of black garlic  ½ cup double creamCress for decoration3,5 once ham 7 once potatoes7 once milkWhite pepper1 l Vegetable oil Step 2: . Grated parmesan . Place 1 ½ cup of cheese in a large wide-mouther glass jar and and add the white egg and stir to combine. Cover With film and refrigerate for 1h.  Step 3: . For the crust of parmesan: Tour on the oven to 170C . place 1cup of cheese  in a baking tin and strew over all surface. Bake it for 9 minute until you see a gold crust.  Step 4: . Pil the potatoes and cut in cube  and then place in a pan with black garlic, milk and a bit of salt and cook until it will be mush. Step 5: . For the mousse of parmesan Place the rest of parmesan in wide mouther tin jar and wip with double cream Until it will be mousse. Step 6: . Cut the ham in little pieces Take out the first jar Wight parmesan and egg white and make it a little ball and fry it in a hot oil until they will be amber.serve like your fantasy
Introduction: Coffee Jello Shot. A shot of coffee, a shot of alcohol, why not a jello shot of both! I thought why not take the jello shot to a whole new level! This is how to make coffee jello shots. Step 1: Ingredients. You will need:
At least 2 envelopes of flavorless Knox Gelatin
1c of brewed coffee ( mine was a creamy caramel blend)
3/4 c of hot water
1/4 c of alcohol (mine was Carolan Irish cream)
Some sort of mold or little cups or a pan to put the coffee in to cool Step 2: Making the Coffee. First you start with your hot brewed 1 cup of coffee and add one package of the gelatin to it. Stir really good make sure all of the gelatin dissolves and then use a dropper of sorts to fill a mold or little cups half way. After making it in a mold I think that it would be easier to serve it it were just in little cups like a traditional jello shot or made in a pan and cut up like a jello giggler. Then you can place it in the freezer for a faster solidifying time. In the shallow molds I did it really didn't take long at all about 10-15 minutes. Step 3: Alcohol Gelatin. After the coffee part has solidified you want to get 3/4 c of piping hot water and add another gelatin package and stir until completely dissolved. Then add your 1/4 c of alcohol. Be sure to pick an alcohol that would go good in coffee like a Baileys, or whipped vodka or Irish cream. and give it a quick stir and then take your dropper and add right on top of the solidified coffee. This will give it two nice layers that you will be able to see. Then put back in the freezer until done. Step 4: Done!!. Now you are all done just take them out and serve them. When you eat them I suggest more of a let it sit in your mouth a moment and let the two flavors blend together nicely. Serve them after dinner, as a night cap, or hanging out with friends.  I hope you enjoy this little twist on a jello shot.
Introduction: Frozen Grapes. There's nothing better than frozen grapes. Lets try some Step 1: Wash the Grapes . First you need to wash the grapes in a bowl that can drain the water. Step 2: Let Them Dry. As it said let them dry or you can roll them on paper towels but air dry is better Step 3: Freeze Them and Eat . Let them freeze for one day them you can eat them but make sure to keep them in the freezer until you eat them
Introduction: Freezing Watermelon. I do not know about you, but whenever i buy watermelon my family can never finish the entire watermelon within couple of days and I somehow do not like to buy already cut watermelon. Hence i tried freezing the watermelon pieces once and it all stuck together and it was a big task to separate the pieces. Later when i checked online, i found a video on how to freeze banana and i tried it out for watermelon and it worked perfectly. The pieces did not get stuck to each other and when i wanted to make a smoothy, i could easily use how many ever pieces i wanted, without any struggle. I know few might feel it silly to put this in instructable and honestly speaking i did too, but my sister convinced me by telling that not everyone knows how to freeze fruits and we should share our learning. So here you go. This method can be used to freeze any fruit. Hope this helps :) Step 1: How to Freeze. Cut watermelon pieces and place them on a plate fitted with wax paper/parchment paper/plastic wrap. Place the plate in the freezer and wait for the pieces to completely freeze. Take the frozen pieces and place in zip lock bag and put it back into the freezer. Done !!Next time whenever you need watermelon, just take how many ever pieces you want and place the remaining pieces back in the freezer.
Introduction: Craisin (Cranberry) Bread. 
My parents found this old recipe card for Apricot Bread in our kitchen. They made that, and it turned out awesome. I'm not a big fan of dried apricots, so I figured I would adapt the recipe for dried cranberries. 
It turned out great, and it's super easy to make. Simply mix all the ingredients together and bake! Step 1: Gather Ingredients and Supplies. Supplies
		Two Mixing Bowls
		Whisk, or Electronic Mixer
		5 x 9 Bread Pan
		Oven (that should be obvious)
		Various Measuring CupsIngredients 
		2 & 3/4 Cups Flour
		1 Cup Sugar
		2 TSP Baking Soda
		1 TSP Salt
		1 TBSP Shortening or Butter
		1 Egg
		1/3 Cup Cream
		1 & 1/2 Cups Cranberry Juice (or substitute)
		1 Cup Dried Cranberries (Craisins)
Now is also a good time to go preheat the oven to 350 F. Step 2: Mix the Dry Ingredients. 
Here are the ingredients you need to mix together into a bowl:
		2 & 3/4 Cups Flour
		1 Cup Sugar
		2 TSP Baking Soda
		1 TSP Salt
Hopefully, you can learn from my mistakes and use a larger bowl than I did, or else your mixing will take some delicate maneuvers. Once you finish mixing together the "dry" ingredients, set that bowl aside. Step 3: Mix the Other Stuff. 
For this step we need a separate bowl to mix together the remaining ingredients:
		1 Egg
		1/3 Cup Cream
		1 & 1/2 Cups of Cranberry Juice (or substitute)
		1 TBSP Butter (I melted it in the microwave)
Once you have those ingredients together, go grab the first, "dry" ingredients bowl. Step 4: Final Mixing. 
Pour the "dry" ingredients into the other bowl and mix or whisk it up until it's a nice smooth consistency. Now, if you'd like to learn another lesson from my mistakes mix in:
		1 Cup Dried Cranberries (Craisins)
For some reason, I completely forgot about adding in the cranberries and poured the mix into the baking pan. Either way works, but it seems easier to mix them in when you have a nice large bowl rather than a tiny pan.
Go grab your 5 x 9 Bread Pan and be sure to grease the sides, so the bread can be removed easily. Pour the mix in, and you're ready to go. Step 5: Bake. 
The oven should be at 350 degrees Fahrenheit, just in case you missed that earlier.
Baking should take between:
		1 hour - 1 hour and 15 minutes
The best way to tell if it is done is to poke it with a toothpick in the center. If the toothpick comes out with batter on it, it needs to bake longer. When the toothpick comes out dry and clean, your bread is done.
Take it out of the oven and let it cool off. To help it cool faster you can remove it from the pan, which is probably still very hot. Step 6: Voila!. 
There you have it, Craisin (Cranberry) Bread. Just slice it up about a 1/2 inch thick, spread some butter on it, and enjoy!
Thanks for reading!
I always appreciate questions and comments.
Introduction: Pepperoni Pull-Aparts. 10 inch pizza dough1 Cup Mozzarella Cheese5 Tbsp Pizza Sauce16 Slices Pepperoni1/2 Cup Cooked Diced BaconYou can use scratch dough or store refridgerated dough. Stretch dough to make a long flat oval shape. Spread sauce over dough then add cheese. Next lay out peperoni and lastly bacon. Make sure to spread ingredients evenly. Roll up tightly into a log shape. Make cuts about 2 inches apart through log but not all the way. Stop cutting about an inch from the edge. Place on pan or cookie sheet in a U shape and bake at 400 degrees until brown. Let rest when done for 5 minutes. Then grab a piece and enjoy.
Introduction: How to Never Shuck Corn Again. I absolutely hate shucking corn and picking off all the corn silk. I found out about this method and use it every time. Step 1: Cooking. Get out your corn on the cob and place it in your microwave. Cook the corn on full power for 5 minutes.(It's helpful to trim off the ends and scraggly leaves, too!) Step 2: Cutting. Remove the corn from the microwave using oven mitts and cut about 1 inch off the bottom. Step 3: Sliding. Hold the corn up from the opposite end and it will easily slide out completely clean.  If it doesn't come out easily, trim a little more off the bottom and try again!
Introduction: Making Hard Boiled Eggs With FRESH Eggs. When you buy eggs from a supermarket there is a pretty good chance your eggs have been in that carton for almost a month.  Commercial egg farmers have 30 days once their eggs are packed in a carton to sell them.  If the carton is labeled with a "use by" date that date is 45 days from the when the eggs were packaged. Assuming the eggs were packaged the day they were laid, that is still an egg that has been sitting for a while. The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier.  The trade off is the longer the eggs sit the less centered the yolk will be because the whites become less dense (also the longer eggs sit the less nutrition they provide). 
Now you want to make a beautiful platter of deviled eggs with nice neat whites and centered yolks... what to do?
It's as easy as stopping by the local farm market and buying some fresh free range eggs from a local farmer and following these steps to perfectly boiling your fresh eggs. (or go one step further and put some happy hens in your backyard, but that is an instructable for another day) Step 1: What You Need. Fresh Eggs
Pot with enough water to cover the eggs
Slotted spoon
Timer
Colander
Bowl of ice water Step 2: Boil Water. Yes, that's right, we are boiling the water first... then adding the eggs, backwards, not anymore, this is the new way to hard boil eggs! Step 3: Add Eggs. Now gently... very gently... lower the eggs one at a time into the boiling water using the slotted spoon.
If you didn't have enough water to cover the eggs just add some hot water from the tap and wait until boiling resumed to start timer.
Now set your timer for 15 minutes.
Boil the eggs for 15 minutes regardless of size, small, medium, jumbo, doesn't matter. (some local eggs come in mixed dozens, medium-jumbo)
While waiting toss some ice cubes in a bowl by the sink and put your colander in the sink (this maybe a good time to find your sink by washing some dishes) Step 4: Drain and Ice. When the timer goes off turn off the heat, grab your mits and drain your eggs in the colander, then just dump the eggs into the bowl of ice and top off with cold water.
If you are concerned about cracking shells just lift the eggs individually with the slotted spoon and delicately set in the ice bath.
Now just let the eggs cool, if some of the eggs are above the surface just give it a stir so they all get a chance to chill out. Step 5: Peel. When you are ready to peel, just tap the egg on the counter and peel off the shell.  It's really easy, the eggs just about fall out of of the shells.  I just put the peeled eggs right back in the colander to rinse off any shell bits that may get left behind.
Look at that nice neat bowl of naked eggs and the shells, almost whole, I actually have to crush them before adding to the compost pile. Step 6: Enjoy!. Now enjoy your fresh boiled eggs, make the prettiest, tastiest, healthiest deviled egg platter ever devoured!
Now go over to here to get the best deviled egg recipe!  Thanks JavaLady tasty!
I'll thank the chickens for making such great eggs... with cake!
Introduction: Turkey Pepper Poppers. Turkey Pepper Poppers!These poppers are made with sweet mini peppers and stuffed with minced turkey meat. These are great for snacks. You can replace the filling with your choice of meat or creamcheese.  Try it out, I am sure you will make it again and again. Thanks. Step 1: Ingredients. The ingredients you will need for making this poppers are1 cup Minced Turkey 10 - Sweet mini peppers1 medium size Onion, finely chopped4 Garlic cloves, finely chopped1/2 cup Mozzarella cheeseGenerous pinch of dried Oregano1 tbsp Olive oil1/2 tsp Salt Step 2: Filling Preparation. 1. Heat oil in pan over medium flame. Once the oil is heated, add chopped garlic and saute for few seconds.2. Add in chopped onions, saute for couple of minutes.3. Add minced turkey meat into the pan and cook for 3 minutes.4. Season the filling with salt and dried oregano and mix all well.5. Cook uncovered until the turkey meat is completely cooked.6. Remove  pan from flame and let the filling cool for sometime. Step 3: Stuff and Bake. Preheat oven to 375 F.1. Wash the sweet mini peppers with running water and pat dry them with paper towel/tissue.2. Halve the peppers and set aside.3. Take turkey filling and halved peppers. Spoon the turkey filling into each pepper half.4. Bake the poppers for about 20 minutes or until the sweet peppers become softened. Step 4: Add Cheese and Bake. 1. Once it baked, take out from oven and sprinkle cheese over the poppers.2. Put the pan back to oven and bake for 2 minutes or until the cheese completely melts. 3. Take out from oven and transfer the poppers to serving plate and relish them. Step 5: Serve Hot!.
Introduction: Dried Fruit for Snacks or Potpourri . This instructable shows you how to preserve fruit and herbs, by dehydrating them, using your oven.  Step 1: Step 1: Gather Fruit. Step 1: Gather any fruit, veggies or herb that you would like to preserve by drying. I'm drying Meyer Lemons today! Step 2: Step 2: Slice Fruit  . Step 2: Slice Fruit or veggie of choice in about a 1/4" thickness. Step 3: Step 3: Preheat Oven . Step 3: Preheat oven to 170° Step 4: Step 4: Line Pan and Arrange Fruit. Step 4: Line cookie sheet with parchment paper and arrange fruit on pan. Step 5: Step 5: Pop in Oven. Step 5: Place the lined cookie sheet with fruit on top rack in preheated oven. Step 6: Step 6: Start Dehydration Process. Step 6: Leave oven door opened a little, to allow excess moisture out of the oven. Keep fruit in the oven from 2 to 6 hours, depending on the thickness of your fruit. Check and turn fruit hourly. Step 7: Step 7: Last Steps. Step 7: Turn oven off and let fruit cool down. For potpourri, feel free to add herbs, spices and/or essential oils to give the scent a little boost! I placed mine in a mason jar and embellished with fabric and ribbon, for a nice gift!
Introduction: Copilarim's Plum Jam (only Fruit and Sugar). Hi!!:) I wanted to make a step by step instructable, but it seems i'm more familiar with the photo one:). So here you go!!
I love plum jam (it's pretty much my fave of all). My grand'ma tought me how to do it and since i've done a lot of it last year i've made some pictures to share with you.
This is what you need:
- 3 kg plums
- 1 kg sugar
- clean jarsFirst step: is to wash the plums really really good.Second step: you have to peel them off (if the skin doesn't go off easily you can put them into boiling water for less than a minute and take them out and peel them:P - be cautious not to get burnt). I had no need to boil them because with these plums you can take off the skin really easy and pretty fast. Cut the plums and remove the pits.Third step: put the plums into the heavy bottomed pan and pour the sugar on top of it. On a low fire you have to mix the fruits and the sugar with the wooden spoon until the sugar melts. After that you have to turn the fire on and boil the jam, stirring with the wooden spoon. Be cautious because it can splash you and it's really hot. It can take up to two hours until it's ready. I know it;s ready when i can see the buttom of the pan while i stir with the wooden spoon.
When the jam is ready i put a stainless plate under the jar and pour the jam using the wooden spoon into the jar. Than i cover the jar and put a label on it and that's it:D!!
Tnx! I  hope you like this (i love the jam:D) and i'll write some notes also on the photos.
Introduction: How to Make Homemade Chocolate Milk. Chocolate milk is the greatest thing for all of you chocolate lovers. And you will love this recepie for how to make chocolate milk. This is a very quick tutorial and should take about two minutes. Enjoy! Step 1: 1.Supplies. 1:Hersheys Chocolate syrup2:A jug3:A spoon4:Sugar5:A microwave6:A gallon of 2%, or fat free white milk Step 2: Pouring the Milk. Now, take your jug and pour as many white milk as you want in the jug. Step 3: Microwaving. Now, take your jug of milk and put it in the microwave for one minute. Step 4: Adding Chocolate. When the microwave is done, take the jug of milk out. Now, open your bottle of Hershey's Chocolate syrup and pour as much as many syrup as you want into the milk. Step 5: Stir, and Enjoy!. Now, we're almost done. Stir the chocolate milk with your spoon, and enjoy the chocolatyness of your delicios chocolate milk! Well, I hope you enjoyed this quick instructable on how to make chocolate milk! Ummm... delicious!
Introduction: Graveyard Squares. Halloween time has rolled around. I’ve never been prepared enough to make a Halloween recipe, but I’ve finally pulled my self and my ingredients together in time to make a spooky treat. And by spooky, I mean really cute! Look at that bright green grass with cheerfully tawny gravestones. Adorable.All these Graveyard squares need are some hands sticking out of the ground and some vultures or crows circling above. But while these Halloween touches might give them the spook they need, I really like them as the adorable graveyard scene they are. Step 1: Ingredients. Gather your ingredients:1 ½ cups graham cracker crumbs½ cup unsalted butter, melted1 cup semi-sweet chocolate chips¾ cup chopped nuts (walnut or pecan)½ cup butterscotch chips½ cup white chocolate chips2 cups large flaked coconut1 can (14 ounces or 396 grams) sweetened condensed milkAbout 1/8 teaspoon green food colouring (a bit more or less depending on the brand you’re using)12 oval-shaped arrowroot cookies Step 2: Layer the Graham Crackers and Chips. Preheat oven to 350˚F (175˚C). Line the bottom and sides of a 9x13-inch cake pan with parchment paper.Mix the graham cracker crumbs and melted butter together in a medium bowl. Spread the mixture in the cake pan and pack down firmly.Sprinkle the various chips and nut pieces over the graham cracker crust. Step 3: Top and Bake. In a medium bowl, gently mix together the coconut, condensed milk and green food colouring. Carefully spread the mixture over the chips and nuts (some of the under layer will peak through).Bake in the oven for 25 minutes so that the coconut gets a bit crispy and browned. When they come out of the oven, stick the arrowroot cookies into the squares so that they look like tombstones. Place on a wire rack and cool completely before lifting out of the pan, cutting and serving.
Introduction: How to Make a Tropical Slush. 1. I use slushy magic- you can buy one at wal-mart, or cvs (any store near by)
2. First start off by freezing the cubes in the freezer. (this may take up to 1-2 hours)
3. Then once the cubes are frozen, place them in the cup/shaker.
4. Pour in your ingredients...
     For me, I made a tropical slush using...
             Orange Juice (5 ounces)
              7-up (5 ounces)
              Grenadine (pour a good amount in)
5. Once the ingredients are all in the cup, screw on the lid
6. Shake the cup while holding down the whole on the lid in a fast forward-back motion for 3-4 minutes until the ingredients turn to ice.
7. Occasionally lift your finger up from the whole to let out the carbonation of the soda and make sure it wont explode.
8. Pour the slushy into a cup and enjoy!
Introduction: Smoothies. How to make smoothies with these easy steps! Step 1: What You Need . You are going to need 1. one package of frozen fruit of your choice2. Apple juice3. Yogurt 4. Blender5. Cup6. Your mouth  Step 2: Frozen Fruit . First is you want to put the frozen fruit in the blender. (Use half the bag) Step 3: Apple Juice . The next step is put the apple juice in the blender but not too much just 2 cups Step 4: Yogurt . Then place a cup or two in the blender.  Step 5: Blend. Now you are ready to start blending! Make sure you cover the top or your going to have a quagmire!Blend until it starts to become smooth and liquified.You can taste it and if you thing it needs more yogurt or apple juice then go right ahead it wont ruin your ¡dulce batido hecho en casa!                                                                                                                                                                     (Sweet homemade smoothie!) Step 6: The Final Step!!!. Pour the smoothie in your cup.Then carefully lift the cup by gripping the cup with your fingers using your finger muscle.Then use your arm muscles (if you have some) and bring the smoothie to your mouth and drink it.Once you have done this, give your self a pat on the back cause you just made a SMOOTHIE!!!!!
Introduction: No Fail Pico De Gallo!. When we go roadtripping, one of our goals is to find great food, and while enroute to Albuquerque, we stopped in Trinidad, CO at a place called Tequila's.  Their enchiladas are awesome, but their pico de gallo is what has made me stop at that restaurant everytime we're in the area!  So I decided on one of the trips, to figure out the magic in the pico, and this is what I've come up with!It is a dead simple recipe that takes 5 minutes to make but is fresh and looks great!Ingredients (good for 3-4 people):Cole slaw mix1/4 medium sized onion1/3 medium sized green bell pepper (or 3-4 small sweet peppers)1-2 green onion stalksHealthy amount of cilantro1 roma tomato1/2 limeIf you would like to add a kick to the pico, you can add the following:GarlicJalapeno peppers Step 1: Acquire Your Ingredients and Dice Away!. Once you've gotten all of your materials, dice well!  Ideally dice everything to be around the same size.  It makes for better presentation and keeps everything well balanced so you don't have a huge bite of onion vs a tiny amount of bell pepper.Except for the lime, you only need to cut that once :). Step 2: Add the Lime + Cole Slaw Mix Then MIX!. Place the diced ingredients into a bowl and then add the juice of your half lime!Add in about 1 cup of the cole slaw mix, a dash of salt, a little pepper.  You'd think having cabbage would be an awkward thing but when it's mixed in with everything, it adds a great crunch!  If you wanted, you could easily just shred up some cabbage  and carrot yourself, but I find that the pre-made cole slaw mixes are convenient for the price.And then mix the whole thing. Step 3: Enjoy!. And now it's ready to serve!  Put it on your favorite nachos, tacos, burritos, and enjoy!
Introduction: Quinoa Burgers. Suitable for gluten free, lactose free, low FODMAP diet.
(makes 8-10)
150g Quinoa, prepared according to packet
1 courgette, grated
2 eggs (beaten)
100g crumbled feta
Bunch of coriander, chopped
50g pumkin seeds
50g sunflower seeds
1tsp cumin seeds
1/2 tsp tamari (or soy sauce if you are OK with gluten)
50g oats
50g spelt flour
juice of 1/2 lemon
3-4 tbsp oil for shallow frying
1. Begin by draining or squeezing liquid out of the courgette. Do this either in your hands, of place courgette in a seive, with a bowl on top weighted down with a can for 30 mins.
2. In a heavy based pan, toast the seeds on a low heat for 5-10 minutes. Turn off the heat if they beging to pop. Transfer to a bowl and pour 1/2tsp soy sauce onto warm seeds. Stir to mix
3. In a large bowl, mix quinoa, coriander, courgette, 2 eggs and lemon juice. Add the seeds and the crumbled feta.
4. Now add the oats and flour a little at a time. You may need more or less than the amount stated depending on how liquid your mixture is. Keep adding until you can form the mix into a ball that will hold its shape.
5. Form the mixture into round patties - each one should be around 2 Tbsp of the mixture. Meanwhile, heat the oil (I used olive oil) in a large pan.
6. When the oil is hot, put 4-5 patties into the pan to cook over a low-medium heat. After 5 minutes, when it is golden brown on one side, flip over and cook on the other side
7. Remove patties from the pan onto a piece of kitchen roll to remove excess oil.
See http://fodmapforfoodies.blogspot.co.uk/ for more vegetarian, gluten-free, lactose free, low FODMAP recipes
Introduction: Cinnamon Roll-Muffins. These cinnamon rolls are baked in muffin tray thus the kids call them cinnamon roll-muffins lol They are best served warm. Step 1: Dough and Filling. For dough:1/4 cup (4 tbsp) watera dash of salt1/4 cup (4 tbsp) white sugar1 (.25 ounce or 1 tbsp) package instant yeastraisins as needed3 1/4 cups all-purpose flour1/4 cup (4 tbsp) margarine, softened3/4 cup milk1 eggFor spread: 3-4 tbsp of sugar  2-3 tbsp of softened margarine  1 tablespoon ground cinnamon  - Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.  - In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.  - Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.  Step 2: Method. Roll out dough into a 12x9 inch rectangle. Spread dough with  margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch  seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly  greased muffin cups. Cover and let rise until doubled, about 30 minutes.  Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.Remove from muffin cups to cool. Serve warm and enjoy :)
Introduction:  Potato and Cabbage Fry. Hello friends I am kushal from Banjarapalya E4D Makerspace . If anybody want's to eat delicious food so you guys are in good place. Today i am going to show you how to make Potato and Cabbage Fry.Ingredients :PotatoCabbageOnionGreen ChillyRed chilly powderCoriander powderwhite pepper powderBlack pepper powderTurmeric powderSaltOilMustard seedsGarlic and Ginger pastMaterials and Tools :1. Big pan2. Knife3. Long spoon Step 1: Need to Cut All Potato's. First you need to take 4 Potato's and wash it with water and cut it long long slices with the help of knife as shown in the image. Step 2: Cut the Cabbage As a Long Pieces. Take 250 grm Cabbage and wash it with cold water and cut it small and long pieces with the help of knife as shown in the image . Step 3: Cut the Onion and Green Chilly Long Slise. Take one medium size Onion and 3 Chilly cut it as a long long pieces as shown in the image with the help of knife. Chilly is giving different test for your food. Step 4: Put the Pan on the Stove and Start Cooking. First take one big pan and put it on the stove and turn on the stove. Then next you need to Put 4 spoon oil. And you need to put some Mustard seeds then you need to wait for 15 seconds then next you need to put Green chilly then wait for frying. Then you need to put Onion after that put some garlic and ginger past then next you need to wait for 1 minute for frying. Step 5: Fry Potato,Cabbage and Mix All the Masala. After 1 minute you need to put all the Potato's and fry it for 2 minute then next you need to put all the Cabbage and also put 1.5 spoon salt and fry it for 7 minutes. After that you need to put 1 spoon Red chilly powder,Coriander powder,white pepper powder,Black pepper powder  and Turmeric powder then mix everything as shown in the image and fry it for 2 minutes. Step 6: Finally Your Food Is Ready for Eating. After 2 minutes your Potato and CabbageFry is ready to eat .You can eat this with so many things like Roti , Rice , As a sidedish and anything if you like . I am south Indian . So I am eating this with Rice and Roti and it's delicious and very good you can also try this once .
Introduction: Walnut Beet Butter. Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one’s are very healthy too! Step 1: Gather Your Ingredients!. 2 cups (240 gr) of raw shelled walnut halves1 teaspoon sherry vanilla extract or normal vanilla 1 teaspoon ground cinnamon 3 pitted large soft dates 2 teaspoons unsweetened soy milk 1 cup (160 gr)  peeled fresh beetroot, cut up into bite-sized chunks & measured this way/ My beetroot was home-grown Summer beet, called Bolivar!They are mild in beet flavor, no earthy taste! That is what you want! If you use the other type of beets, your beet flavor will come through much more & we don’t want that!!! Step 2: Make the Butter!. Place your walnuts, vanilla, cinnamon, dates & soy milk into your Vitamix container. Place fitted lid & tamper in. Turn your machine on & turn gradually from 1 to 10 & turn onto high too. Push ingredients into the running blades for about 15-30 seconds. Stop your machine from time to time, to scrape the sides! You will get lovely warmed up walnut butter. Taste. You will taste the lovely walnuts & the cinnamon with a hint of sweetness. Now, add beet chunks. Place fitted lid & tamper back on. Blitz onto high-speed & full power for about 15-30 seconds, stopping your machine from time to time, to scrape the sides. Your walnut beet butter will be pinkish-purple. Taste on last time. I tasted the walnut, then the cinnamon & a hint of beets. Put into lovely jam pots & let it rest in the fridge. Keep it there too.How to use?Smear it on a lovely home-made bread slice, like pictures above.Spread it on a slice of cake.Eat it with a lovely spoon straight from there jar.Stir it through some vegan yoghurt. Smear it on pancakes.Top it on vegan ice-cream or stir it through vegan banana ice-cream,…yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/07/walnut-butter-with-a-secret-healthy-ingredient/