MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Mason Jar Sauerkraut . After an afternoon of thinning and harvesting the garden beds that we shared this summer as part of a backyard garden series in Whitehorse, a group of us learned how to make single jar batches of sauerkraut! Making sauerkraut is one way to preserve some of the harvest for later, and because the cabbage is fermented, it forms lactobacillus's probiotics which are supposed to be extra good for you and your gut! This method is super easy. Once prepared, the sauerkraut is stored in a cool place, like the back of the fridge or root cellar, for a few months, to be pulled out right around the winter solstice when it can be enjoyed almost like crisp fresh cabbage - or so i have been told! (our first tasting is still months away). Step 1: Equipment and Ingredients:. freash cabbage head  non idodinized salt - sea salt or kosher salt  cutting board and knife  mason jarsboiling water - kettle/pot  plastic wrap  cool place to store for 4 months Step 2: Prepare the Cabbage. Remove any wilted outer leaves from the cabbage and cut the head in half from top to bottom. This will allow it to be laid flat on the cutting board. Beginning at one end, cut thin slices off the head - cut them as thin as you can! (smaller than an 1/8" in thickness if possible). It takes practise to slice it this thin, it is almost as if you are trying to shave off one layer at a time. Don't include the solid core of the cabbage in your shreddings.You can either cut the entire cabbage head up this way, or stop once you have a sizeable pile cut. Step 3: Add the Salt. Line up your clean mason jars, and add one tsp of sea salt (non-iodized) to each pint jar. Step 4: Pack the Jars. Add cut up cabbage to each jar, packing the jar(s) up to just below the top. Our cabbage was cut a bit thick (photo 1)!  When we got better at cutting it thinly, we replaced some of the thicker cabbage  (photo 3). Slice more cabbage if you need to, and continue to fill the jars until they are all packed. Step 5: Add Boiling Water. Add boiling water to each jar until it covers over the top of the cabbage. Remove a bit of cabbage if the jar is too full to cover completely with water. Step 6: Seal the Jars. Add a layer of plastic wrap over each of the jars, before adding your metal lids. This will protect the lids from being corroded by the salt water.Tighten, but don't over tighten the lids :). Step 7: Shake It Up!. Shake it baby, shake it! This will dissolve and distribute the salt in the water.  Step 8: Store It for Later!. Thats it. Once your jar(s) of cabbage have cooled to room temperature, tuck them away in the back of the fridge or cool root cellar, and try to forget about them for a few months :).This particular recipe and method must be kept cool and is intended to be opened and eaten around the solstice (Dec 21). Warning: Because this method involves making sauerkraut in a sealed jar, if it warms up too much, the cabbage will ferment more rapidly, produce more gas, and might become too pressurized - you don't want your jars to explode, so be sure to keep your sauerkraut cool!
Introduction: Homemade Capsicum Cheese Pizza - Who's Hungry. Hello there foodies !! Pizza is a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. Originated from Italy now this dish is served all over the world, it is a simple to make and everyone loves pizza.As a treat for all the Pizza lovers, I'll be showing you the recipe to make Capsicum Cheese Pizza at home in this Instructable.  Step 1: The Ingredients. To make this delicious pizza, you'll need the following items in your shopping cart. Pizza Base  Capsicum   Red Onion  Cheese  Tomato Sauce  Shezwan Sauce/ Chutney Step 2: Prepping the Base. I'll be using a regular microwave oven to bake the pizza. Before you get into the topping, you'll need to prepare the base to get it ready for the toppings. If you want to see how to make the perfect pizza base, visit my previous Instructable. First, preheat the microwave for about 30 seconds. Now heat the base in the oven for about 1 minute. You should see that the base will be puffed a little. Step 3: The Crust. Though the topping is important, the crust is where the magic happens. To make the crust, first coat the pre-baked base with a layer of tomato sauce. Add grated cheese over the sauce all over the pizza. Be generous with the cheese, cos after all, it's a cheese pizza. Now bake the pizza for about 2 minutes in the microwave.  Step 4: The Toppings. Toppings are one of the things that can never be compromised on a pizza. Different people prefer different toppings. Since this is a capsicum cheese pizza, for the topping, you'll need a capsicum and an onion. Finely chop the capsicum and red onions. Now add this topping on the base which is baked with the crust on. Also grate a little more cheese on the toppings. You can also add Schezwan chutney over the topping to give the pizza a spicy upgrade.  Step 5: Bake It All !. After adding the topping, put the pizza in the oven for one last time and bake it for about 3-5 mins depending on the amount of toppings. Even after baking if you feel that the toppings are under-cooked, then feel free to microwave it for another minute. Note: The timing is totally dependent on the size and the thickness of the base. So make sure to keep that in your mind when you're using a microwave oven like me.  Step 6: Slice and Serve. Once the pizza is fully baked, remove it from the microwave and slice it. You can add chili flakes additionally to it and serve. Serve it with Tomato ketchup and a drink. Pizza and a Carbonated drink are one of the best combinations to savor and enjoy. See you again with another simple recipe. Ciao !!
Introduction: Mexican Vegetable Pickles. Salsa and guacamole are staples when it comes to Mexican food but there's one condiment that will complete the trifecta of flavor for any south-of-the-border sandwich, taco or salad: pickled vegetables. Carrots and onions combine with jalapenos in a brine of vinegar, garlic, salt, spices and herbs to make this spicy, tangy, crunchy side that will keep in the refrigerator for weeks!Adding the vegetables at different times throughout the cooking process keeps the onions and jalapenos from overcooking and losing their color. The spices and herbs in this recipe can be adjusted for personal preferences. Also, to reduce the heat of the jalapenos, remove the seeds and membranes from inside the peppers before cooking. Step 1: Gather Your Ingredients. 1 1/2 cups distilled white vinegar1 1/2 cups water4-6 cloves garlic3 bay leaves1/2 teaspoon coarsely ground or crushed black pepper1 teaspoon canning & pickling salt1/2 teaspoon celery salt1/2 teaspoon brown mustard seed or ground dry mustard1 1/2 teaspoons Mexican oregano1/2 teaspoon epazote, optional2 cups diagonally sliced carrots 1/8" slices1 1/2 cup radially sliced onion stem to root3/4-1 cup thinly sliced jalapenocilantrocarrot greens (optional) Step 2: Create Your Brine. In a large saucepan, combine first 10 ingredients (through epazote) and bring to a boil. Step 3: Cook Carrots. Add the carrots to the boiling brine and simmer until tender (about 10 minutes but start testing for desired texture after 6 or 7 minutes). Step 4: Add Onions & Jalapenos. Add onions and jalapenos and bring mixture back to boiling. Remove from heat. Step 5: Add Cilantro & Carrot Greens. Stir in chopped fresh cilantro and carrot greens (optional). Cool about 15 minutes. Step 6: Pack in Jars. Transfer the pickled vegetables and the brine to 3 half-pint canning jars that have been sterilized. Cool completely. Cover with lids and rings and store in the refrigerator. Step 7: Consume!. Pickles are ready to eat as soon as they cool but the flavors will develop best after 24 hours. Step 8: Create a Masterpiece. Be creative ... think outside the taco ... Bloody Marys anyone??For more brilliant ideas like this one, follow along with me at picniclifefoodie.com!
Introduction: Basics - Addictive Chocolate Soda Cracker Cookies. These cookies are almost addictive for chocoholics such as myself. It's hard to stop eating them, once one has had the first one.  Although it seems like a lot of steps to go through to make them, it is actually an easy process. Step 1: Ingredients and Equipment. IngredientsAbout 1 1/2 sleeves of soda crackers; unsalted is probably the best, i.e. forget the soda part1/2 cup sugar (not bad so far)1 cup (2 sticks) butter (whoa, here come the calories!)12 oz chocolate chips (when does it end?)1 1/2 cup chopped walnuts (ahh, one healthy ingredient); Roasted pecans are a good substitute for walnuts.Equipmentcookie sheetbaking paperspatula, handy but not essentialmeasuring things, and other normal kitchen equipment Step 2: Layout. Preheat oven to 325°F. Line cookie sheet with baking paper, overlapping the sides.Cover the baking paper in the cookie sheet with soda crackers (saltines) in a single layer.  Step 3: Boil the Sugar and Butter for 3-4 Minutes. Stir and boil together sugar and butter in a small saucepan for 3-4 minutes. Make sure the mixture is boiling when you start the timer. If it turns brown, take it out right away.  Step 4: Pour Melted Butter and Suger Over the Crackers. Pour sugar/butter mixture over crackers and spread evenly.Put the cookie sheet in the oven and bake for approximately 8 minutes...the cookies will be golden and bubbly but not brown.  Step 5: Chocolate Layer. As soon as the cookie sheet is out of the oven, sprinkle approximately 12 ounces of chocolate chips on top of the crackers. Put cookie sheet back in oven for about 1 minute to help chocolate melt. Spread chocolate with a knife or spatula. Step 6: Walnut (or Pecan) Layer. Sprinkle 1 ½ cup chopped nuts evenly on top of the melted chocolate, covering the whole area. Press the chopped nuts slightly with a spatula so the nuts adhere to the chocolate.  Step 7: Freeze the Cookies and Break Them Up. Put the cookie sheet in the freezer and cool until hard--ten to twenty minutes. Lift the cookies out by the baking paper and peel back gently from cookies Break the cookies into pieces. I use a big knife, to help break them into somewhat regular sizes.  Mostly, these cookies have to be broken into varying sizes and shapes, they don't cut well. Step 8: What to Do With the Finished Soda Cracker Cookies. Keep covered in the refrigerator or freezer. It's best to keep them under lock-and-key. Don't let the kids get them. Nor should you eat any of them yourself. Save them for guests you don't particularly like, especially if they don't take any statins.Please disregard the picture accompanying this step.  I just couldn't restrain myself.
Introduction: How to Make Maple Candy. I will show you how to make the simplest maple candy. Out of just maple syrup. Step 1: Materials. You will need One large sauce pan (mine was small, bad mistake) A maple candy mold or some thing to mold the candy in ( have extra in case) A wooden, or stainless steel spoon A candy thermometer and 1 or more cups of syrup Step 2: Heating the Syrup. Pour the syrup in a the large sauce pan and turn on heat to 3 or 4 You want the syrup to heat up very slowly. Stir occasionally.  If heated up to fast it may boil over and make a mess. This may take a long time but boil the syrup to 235 deg F, not the bubbles. Make sure to keep the thermometer in the syrup not in the bubbles Once the syrup is exactly 235 F pull it off the stove and let the temp drop to 175 F with out stirring Step 3: Turning the Maple Syrup Into Cream. Once down to 175 deg F, stir rapidly till the syrup turns lighter and creamier. This will take about five minutes. Step 4: Putting It Into Molds. Once the mixed syrup is cream immediately glop it into the molds. Once it sort of cool you can dab your finger with water and smoothen the backs. Step 5: The Candy Is Complete. Once the candy in the molds are cool pop them out and store them in the fridge for up to 1 month  Enjoy
Introduction: Apple Roses. Apples are abundant in fall, found in ciders, pies, and turkey stuffing for Thanksgiving. They are an incredibly versatile fruit found in both savory and sweet treats. This Instructable takes the fall fruit and turns it into a delicious and decorative bite sized pie or tart in the shape of a rose. It's simple, fast and a crowd pleaser. So break it out to sweeten your next holiday or festive feast!   Step 1: Ingredients. Preheat your oven to 375F. You'll need the following for your Apple Roses:Two Red/Pink Skinned Apples (I used a Pink Lady and a Winesap Apple)Pre-made Pie Crust3 Tablespoons of Butter1/4 Cup Brown Sugar1/2 Lemon (to juice)1 teaspoon of Pumpkin Pie SpiceA pinch of SaltFlour to cover cutting boardTools:Sharp KnifeMuffin PanBowl Microwave Step 2: Half and Core. Cleanly and evenly, cut your two apples in half. You should now have four apple halves. Using a teaspoon scoop out the core of your apple. This is also a good time to preheat your oven if you haven't done so already. Preheat to 375F. Step 3: Slice 'Em. Turn each apple so that the cut side is face down on the cutting board. Using a sharp knife slice the apple halves crosswise until they are about 1 cm thick. You can also use a mandolin for this step if you happen to have one.  Step 4: Soften. Next, you'll have to soften your apples so that they can easily roll into the final rose form. Place your apple slices in a bowl and cover with the juice from half a lemon. You'll also want to add a tablespoon of water. Place your bowl in the microwave and heat for 40 seconds. Gently stir apples to make sure they get even heating. Reheat in your microwave for another 40 seconds. If you can bend your apples without breaking them they are done. If they are not that soft yet, microwave for another 40 seconds.  Step 5: Dough. Unroll your dough on a lightly floured surface. Using a sharp knife cut 2 inch (5.08 cm) wide strips.  Step 6: Buttery Goodness. Soften your butter in a small bowl. Once softened, add your brown sugar and your teaspoon of pumpkin pie spice. Mix until throughly combined. Once mixed, spread a thin layer of your sugar and butter mixture on each dough strip.  Step 7: Apples. Place your apple slices on each dough strip so that the rounded part of the slice is hanging off of your dough. Overlap each apple slice on top of the one before it.  Step 8: Fold. Fold the bottom half of your dough up so that the apples are sandwiched between the two layers of dough securing them in place.  Step 9: Roll . Starting at the same end that you began layering your apples begin to roll your dough into a tight spiral. Once you've completed the roll, place your rose into a GREASED muffin tin. Continue and repeat with all of your other roses. Step 10: Bake. Bake your roses in your oven at 375F for 40 minutes. Once done, cool for at least 5 minutes before removing your roses from the pan. Step 11: Enjoy. You're done! Enjoy your new mini apple roses. They can be a fun breakfast pastry or a clever desert addition to a fall themed meal.
Introduction: Carrot Cream With Spinach. Greetings
It's been a few days that i've been exploring soup recipes, and after I've seen the soup contest I've decides do do my first instructable. Hope you all enjoy it.
This is a common soup traditionally made in Portugal, that I took the liberty to add a small touch of myself. I don't usually follow recipes strictly so I'll just tell what I've used this time, if you're reasonable you'll change the quantities or ingredients at your taste.
What will you need:
Ingredients:
+/- 200 gr of Spinach
3/4 Potatoes
3/4 Carrots
1 Spoon of corn flour
2/3 Bits of garlic
1 Onion
1 Slash of Black pepper
1 Vegetable flavor bouillon cube (It alredy got salt in it)
10/20 dl of Olive oil
Tools:
Heat source
Cooking pan
Knife
Cooking spoon
Peeler (optional)
Stick mixer Step 1: Wash and Peel Off All the Vegetables. Make sure everything is well washed and peeled off for a nice clean cooking. Don't forget to cut off the tips of the garlic, onion and carrots. Step 2: Onion and Garlic Flavouring Stew. This is a critical step in traditional Portuguese cooking, first of all chop the onion and garlic then throw it in the pan with olive oil. Let it cook a bit until the onion get the yellowish color from the olive oil. By then add a slash of black pepper, watch out the quantities of it because it can get spicy. Step 3: Potatoes and Carrots. Cut the potatoes and carrots so that it cooks faster , the smaller you cut, the faster it cooks. Cut the carrots a little bit smaller than the potatoes , because the carrot takes longer to cook .
Fill the pan with water just slightly over the vegetables level. Cook them at boiling point, it will take about 20 minutes, just keep mixing and tasting for a better notion of the cooking point. Step 4: Take Care of the Spinach. Take all the leaves from the spinach and throw away the rest. Don't forget to wash them very well!!! Step 5: Stick Mixing. Use a stick mixer to blend everything at the pot this time. While doing it add the spoon of corn flour , this will increase the creamy aspect of the soup, if you add too much the soup will become solid.
By the advising of a user, I've put in consideration the kind of flour used in this recipe, it was suggested organic cornflour (commonly known in the U.S. as corn starch), you should feel free to try whatever you want as I said in the beginning of this instructable. Step 6: Add the Spinach. With a nice homogeneous cream, add the spinach and let it cook at a slightly boiling point for about 3/4 minutes . if you boil it too much the spinach leaves will become too much soft and break.
From a later suggestion, I've discovered that the spinach has a inconvenient, the cooking of this vegetable produces oxalic acid into the water, witch can be toxic if taken in large quantities, for the more worried minds, its advised to boil the spinach separately and then drain its water before joining it with the cream. Step 7: ENJOY THE SOUP. I hope that you enjoyed this instructable and that you've made a good use out of it.
Good apetite!
Introduction: Egg Pakoda With Boiled Egg Yolk. Pakoda is a deep-fried snack food made with different materials. Here I tried my hands on making Pakoda with boiled egg yolks. It is very delicious and everybody loved it. Step 1: . Boil as many eggs as you like to make PakodaRemove the shells from the boiled eggsSeparate the egg whites and egg yolks and keep them in different containers Step 2: Make Batter. Mix the following ingredients together in a panOne cup of chickpea flourLemon juice from one medium sized fruitOne teaspoon of Red chili powderOne teaspoon of Cumin seed powderHalf a teaspoon of Turmeric powderSalt to tasteAdd water as required to the mix and make batter of medium consistency. Step 3: Deep Fry Pakodas. Coat boiled egg yolks with batterHeat cooking oil in a frying panWhen the oil is heated to the required level, add the batter coated egg yolks one by oneDeep fry the Pakodas and remove from oilOur super delicious Pakodas with boiled egg yolks are ready.
Introduction: Zucchini Pizza. Craving pizza, but don't want to even begin thinking about calories? Enjoy a dough less pizza, but don't sacrifice flavor. Try this fast and easy recipe and create an addition to your recipe book.  Step 1: Gather All Your Materials. You will need the following materials:IngredientsZucchinisPAM cooking spray (canola or olive)Ragu Pizza SauceMozzarella Cheese Mini Pepperonis (can be found at Walmart)Pickles jalapeñosRed Bell Peppers SuppliesCutting boardKnifeSpoonCookie sheetAluminum foilOven mitt Step 2: Prepare Your Oven. Preheat your oven at 350 degrees. Step 3: Wash All Fruits/Vegetables. Ensure that all food and cooking supplies are clean prior to making or preparing the zucchini pizzas. Step 4: Preparing a Baking Sheet. Completely cover a cookie sheet with aluminum foil and spray with PAM cooking spray. Step 5: Preparing the Food. Cut both ends of a whole zucchini and then cut lengthwise as shown on the pictures. Step 6: Getting Ready to Bake. Lay the zucchinis flat side down and bake for 10 minutes. Step 7: While the Zucchinis Are Baking..... Get all your toppings ready. Dice/cut the bell pepper and pickled jalapeños while the zucchinis are baking during their initial 10 minutes. Remove the bell pepper seeds and cut into small pieces. Depending on whether you like spicy food or not, you can remove the jalapeño seeds. Step 8: Flip the Zucchinis Over. After the zucchinis have baked at a temperature of 350 degrees for 10 minutes, remove them from the oven and flip over. Continue to bake for another 8-10 minutes.  Step 9: Adding the Toppings. For the final steps, using a spoon spread Ragu pizza sauce all over the flat side of the zucchinis. Add mozzarella (for a healthier choice add very little cheese) on top of the Ragu sauce. Distribute 4-5 mini Pepperonis per zucchini. Place diced bell pepper on the zucchinis. Finally, add 1-2 slices of jalapeños.  Step 10: Bake for 5-10 Minutes at 350 Degrees.. Place the baking sheet back in the oven for 10-15 minutes. Step 11: Enjoy Your Healthy Appetizer. Serve and enjoy!
Introduction: Ketchup Quickly. Did you just dunk a basket of hand cut fries into the oil then realize that you don't have any 'sauce american'? Well you could make a basil aioli or you could take 20 to 30 minutes to make a good catsup substitute from canned tomato paste. Step 1: What You Need. Who are we kidding, if you've let yourself run out of a basic thing like ketchup, then you're not going to have tomato paste. But in the off chance you do, here's what you need to go with it: 12 oz tomato paste 1 1/4c distilled vinegar (I did a mix of distilled and white wine vinegar this time) 1/4c water 3/4c sugar 1 TB salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp red pepper 1/8 tsp allspice Options: Many, many options. Toss in whatever extras you want. Hot pepper powders, herbs, different vinegars, replace the water with beer or wine or bourbon. Do what you like. Mix all of the ingredients together. Whip it up with a whisk and transfer it to a pot on your stove. Step 2: Cook It. Bring up the mix to a light simmer and let it cook for 15 to 30 minutes (until it gets to your desired thickness). Stir every few minutes. Adjust the salt as needed. Step 3: Storage. Pour the cooled sauce into a clean glass jar or into a squeeze bottle. Like with any soup or sauce it'll taste better after a day or two as the salt and spices blend.
Introduction: Chicken Sinigang. 
          A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.
This recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.
Here's what I've settled on my must-haves for Sinigang: 		1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water
		Chicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)
		Daikon Radish slices
		Baby Spinach
		Asian Green Beans (the long, thing kind if I can find it)
		1/2 or 1/4 White Onion (if I have it)
		Lemon juice, and Lemon Pepper if I'm feeling spicy!
There's an order to putting the ingredients into the pot, just because things take a little longer to cook. First, you stir the Soup Base powder into the water, and set the stove to a high temperature. Next, add your sliced daikon radish, and green beans. I make sure to wash and peel my daikon before slicing, and snap my green beans into bite size pieces. I try to use chinese long green beans, but I can only get my hands on french green beans sometimes. The green beans make the soup smell a little awkward, my roommates say it smells like farts. Oh well!
Then, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!
If you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.
Introduction: Daddy's Vegetarian Pizza. Here I would like to brief you about my DAD's Recipe of a very delicious Pizza that is really very simple to make but its taste lasts lifetime.This delicious Pizza gets ready in about 15-20 minutes. Don't forget to add this Delicious recipe to your favorites.. :-DI am making a vegetarian Pizza because I am a vegetarian.You would just love this Easy to make pizza. Step 1: PREPARATION. YOU would need:Vegetables chopped in a fashion specified in the image.I have used Tomato(removing its juicy substance) ,Onion and Capsicum.(You can use bell peppers ,Broccoli Or Even Cottage Cheese).Mozzarella Cheese(You can mix Mozzarella cheese with cheddar cheese).Sauce to be spread on pizza base.I will tell how to make the sauce ahead.Herbs like Oregano.As this ends our preparation,its time to make the mariana sauce with a slight that is spread on the pizza base. To make the sauce you would need:Tomato ketchupOregano and Red pepper powderSalt Take tomato ketchup in a bowl.Add Oregano and a little Red pepper powder to the ketchup and mix it well. Add a pinch of salt and mix well.Now take the sauce and spread it over the Pizza base as in the image.Take the Vegetables and spread them, over the pizza base. Again you need to sprinkle some salt over the vegetables if you are not using cheddar cheese with mozzarella cheese. Its now the best part of whole pizza making.Grate the cheese over the pizza.Use as much as you want to :-D Now if you want some decoration over your pizza,use some chopped black olives over the cheese. Step 2: Baking THE Super Delicious Pizzza !. Preheat the oven at 250°C for 5 minutes.Take your Pizza and keep it in the oven at 250°C for 10-15 Minutes. By the time Pizza bakes you need to check if the base of pizza isn't on FIRE(I mean it doesn't turn black).  You can spread Oregano over the cheese on a pizza to bring a "herbous" smell. Clean your area by the time it bakes completely because it is well said"Cleanliness is next to Godliness".TIP:By the time pizza bakes you can take some butter and spread it over the pizza by taking it out of the oven for a minute. Step 3: CUT THE PIZZA LIKE a PRO !. Now as the pizza is ready, cut it into pieces and Serve hot .I used My homemade oregano in the Pizza in my last image. Hope that helps!BE HAPPY And Enjoy time EATING PIZZA !THANK YOU
Introduction: Portrait Cookies. The most personalized cookie on the planet : the Portrait Cookie.  Using a person's silhouette, you can create a timeless treasure for all to enjoy - a likeness they can eat!  
Whether you're feeling nostalgic or vengeful, nothing can lift the spirits like eating a cookie in the shape of someone's face.  It's impossible not to take some pleasure out of the methodical munching of a sweet treat that harkens back to the last time you bit the head off an animal cracker, or devoured your chocolate bunny ears-first.  Where will you start?  The nose?  The chin?  Or go for the eyes?  Make up a dozen and have fun decorating them with crazy expressions!  Let the fun begin.
This project is made super simple by the aid of an Epilog laser cutter.  But if you're sadly lacking one of these, you could try using j_l_larson's technique using sheet metal and a little patience. Step 1: Obtain Silhouette. For the following example. we used the light from a projector and took a photo of the shadow it cast on a blank wall.
You could also shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.
I made cookie cutters of myself, my brother and my fiance.  Even though my brother and I don't live in the same state, it was easy for him to email me a photo of his silhouette! Step 2: Convert Silhouette Into .eps File. 
          I used Adobe Illustrator to complete this step.  This was really my first use of Illustrator, oh, probably ever.  I'm sure there are simpler ways to achieve what I did, but I'll walk you through my clumsy trial and error process.  I attempted to screen capture whatever step I was on, and hope the picture notes I made will help to illustrate what steps I was taking at each turn.
What we need to do is:
Place the Image in a new documentLive trace the shadowExpand the tracing into separate segments so you can clean up the imageRemove unwanted elementsOffset path to create a second tracing (to create an inner and outer edge to your cookie cutter)Fix any crazy weirdness that happens from the path being offset (though I'm sure this won't happen to you)Save as a .eps file for the laser cutter
The following images below depict this process.  For more information, check the yellow text boxes on each image for details. Step 3: Bring Out the Lasers. I used the Epilog to cut 3/8" acrylic.  I tested a bunch of different thicknesses of acrylic (according to what we had lying around), and widths of the edge of the design.  I can't say I ever felt completely content with my experiment, but I did manage to achieve the end goal of making an effective cookie cutter.
Below are some images of cutting other shapes I was practicing with.  Teeny tiny cutters, perfect for the top crust of a Pie-in-a-Jar! Step 4: Make Cookies!!!!. The best way I could think to feature these unique shapes was to make a firm sugar cookie topped with fondant cut from the same cutter.  When the cookies are baked, they spread a little, and the fondant shape sits perfectly on top!
This is a great surprise for parents and friends.  Who knew eating someone's face would be so fun?
Introduction: Bacon Pancake Poppers. These are at deep fried bite of bacon heaven, and great finger food for breakfast (or any other meal). They are a lot more light and fluffy than you might think.You get the nice sweet fluffy batter coating with the salty bacony crunch! Step 1: You Will Need.... 
          -Bacon (of course) 	This batch of pancake batter will make approximately sixteen half slices of bacon.
	For the batter...
		1 egg
		1 cup flour
		3/4 cup milk
		2 tablespoons vegetable or canola oil
		2 tablespoons sugar
		1 tablespoon baking powder
		1/2 teaspoon salt
Don't worry about having extra batter, it makes a great funnel cake. 		jelly (optional)
	My mom loves bacon and jelly, so when I make them for her I insert jelly.
You also need... 		a deep fryer (or just a sauce pan)
		canola (or other oil) for deep frying
		skewers
		a cookie sheet Step 2: The Bacon. Main ingredient, BACON!
Begin by preheating your oven to 375o
Cut eight slices of bacon (or however many your making) in half.
Next, roll and stick on the skewer. You don't want them touching because they don't cook evenly if they are touching.
Put them in the oven for 30-45 minutes, turning them over about every 15 minutes. If the pan is over flowing with grease, take it out and pour off the excess grease.
When the bacon is done remove from skewers. Step 3: The Pancake. 
          Beat the egg until it is fluffy.
Add other ingredients, and stir until smooth.
		1 egg
		1 cup flour
		 3/4 cup milk
		 2 tablespoons vegetable or canola oil
		 2 tablespoons sugar
		 1 tablespoon baking powder
		 1/2 teaspoon salt Step 4: Jelly (Optional). This is something generally only add if I'm making these for someone who loves bacon with jelly (like my mom).
To add jelly simply remove bacon from skewer and unroll. Then, put a small spoonful of jelly in and roll back up.
Or, if jelly isn't your thing, you could always experiment to find your own favorite fillings.
---After thought---
On this instructables' comment board, Dartssnake suggested using a pastry bag to fill the bacon so that you don't have to roll and re-roll. This should help the bacon maintain it's round shape. Step 5: Deep Frying. Take the bacon bites, and dip into the pancake batter.
Next, with oil at about 335o, drop bacon with batter into the oil.
Allow to cook until golden.
If you have extra batter, you can just drizzle it into the oil and allow to cook until golden. Then, remove from the oil, and sprinkle with powdered sugar. You have just created a funnel cake. Step 6: Enjoy!. I enjoy dipping these bacony bites in my favorite maple syrup, but the jelly filled ones I eat plain. These aren't just breakfast food! They taste good any time of day.
Introduction: Whole Chuck. Whole Chuck is one BBQ Cook that will really fill all your family up. Its a cheaper meat than Steaks of expensive cuts.
Introduction: Peanut Butter Nutella Banana Protein Shake.  Step 1: Ingredients . 1 heaping tbls of peanut butter* see pic 1 tbls nutella 1/2-1 banana ( i prefer 1/2) (optional) 1 tbls coco powder 1 tbls protein powder3-4 cubes ice ( this is what i use u can use more if u like it that way)2 cups milk  Step 2: Put It All Together . Put all of your ingredients together in a blender     Step 3: Blend!.  Step 4: Enjoy!. I hope you like this instructable please comment and like this!
Introduction: Red Raspberry Coulis. 
          The perfect sauce for any chocolatey delight, raspberry sauce is easy to make and looks gorgeous too! In addition, leftover (and well-chilled) coulis can be stirred into lemonade or iced tea (yum!).
You'll Need. . .Software:
		12 ounce bag frozen raspberries
		Approximately 1/3 cup water
		Approximately 1/4 cup sugar (add more or less to taste)
		(optional) Alcohol of your choiceHardware:
		Sauce pot
		Spoon or other stirring implement
		Cheesecloth or small sieve
		Add berries, water, and sugar to pot
		Cook over medium low heat until the berries fall apart (if it becomes too thick/dry, add more water)
		Add sugar to taste
		Pass through cheesecloth or sieve to strain away seeds
		If the resulting liquid is too thin, return to the sauce pot and cook over low heat until it thickens to the desired consistency (should be similar to maple syrup)
		Allow to cool slightly
		Enjoy with chocolate yumminess or over ice cream!
Introduction: Purple Punch. Once in a while I held a party. In one of the parties, I surprised my guests with something. It was the purple punch concoction.Here is the recipe to make the drink. Step 1: Ingredients. IngredientsStrawberry flavored sodaClear colored soda (e.g. ice cream soda)Blue food coloringLemonToolsKitchen knifeLemon pressGlassSpoon (forget to add in the picture)Ice cube tray Step 2: The Red. Firstly, I fill the ice cube tray with the strawberry flavored soda. Step 3: The Blue. Secondly, I cut the lemon in half and squeeze it on the lemon press.Then, I add it into the premix blue colored water (I'm busy cleaning my fingers from the the blue coloring that I forgot to take a picture making it).I fill the ice cube tray with the blue mixture.I put both tray (red and blue) in the freezer. Step 4: The Freeze. About a least an hour in the freezer, I take out the ice. Step 5: The Purple Punch. I put some clear color soda in a glass. Then, I add a couple of red and blue ice cubes. If I drink initially it will taste the clear color soda (e.g. the ice cream soda taste). If I let the red ices melt for a while, it will start to taste like strawberry. The red and blue colors start to mix and gradually turn the concoction into purple. And if the blue ices melt, the sourness of the lemon will sure give a punch!Here's the PURPLE PUNCH drink!Please don't forget to vote for me.
Introduction: Cheeseburger Soup. 
          While watching an episode of Diners, Drive-Ins, and Dives, I heard about a somewhat bizarre dish called "Cheeseburger Soup", and after hearing customers rave about it, I felt slightly more confident in my curiosity to make something with such a name. Let me tell you that it's weird and wonderful at the same time. And it's super simple! All you need is:    1.5 lbs ground beef     1 onion (diced)     1 can of diced tomatoes (12 oz)     2 cans of condensed cheese soup     2 cans worth of milk     Shredded cabbage Note:  I used one can of regular cheese soup and one can of nacho cheese soup.Note:  While I'm using shredded cabbage because there aren't enough recipes with it, please feel free to use shredded chard, kale, fresh spinach, etc.  Basically anything that'll maintain some crunch when hot. Step 1: Cook Onion and Beef. Cook onion and brown beef. Drain off any excess grease. Step 2: Tomatoes. Drain can of tomatoes and add to the pot. Step 3: Cheese. Add both cans of condensed cheese soup and thin with equal amounts of milk.  Alternatively, you can use Velveeta and milk. Keep on the burner until bubbling hot. Serve in bowls and top with fresh shredded cabbage as shown in the intro.
Introduction: Slavink. We are going to make a typical dutch meat recipe, called slavink. When you are finished you will have a  delicious meat product for the grill, cookingpan or bbq. Enjoy! Step 1: First the Meat. You can use any kind of ground meat for this. But the in this original recipe we use half and half meat. This half and half meat contains 50% beef and 50% pork. For one Slavink you can use between the 80grm-100grm half and half meat. Step 2: Fatback. For the shell of the slavink we will use fatback from the belly of a pork. Use one for each slavink. Step 3: Flavour. To add some extra flavor to our slavink we made a spicemix of pepper, nutmeg, ginger and bread crumbs. Step 4: Grap Your Meat!. Take with your hands or with a spoon, 80-100grm meet and roll this between your hands. Step 5: Combine the Meat With the Fatback. Lay your rolled up meat on the fatback, make sure that your meat roll isn't to wide for the fatback. Step 6: Lets Get Rolli'n. roll the fatback around the meat, make sure it is rolled up tight. Step 7: Dip It. Dip the outer ends of the slavink in the spicemix. Step 8: Almost Finished. your slavink is finished, but still you can't eat it raw. So you have to bake it, grill it in the oven or bbq. Bake or grill your slavink for 10min. If you don't want that your slavink contains a lot of fat from the fatback. Make use of the oven or bbq en make sure that the fat can drip away. This will make your salvink dry and crispy, but fat and juice taste also good! It's up to you to decide!! Enjoy.
Introduction: Coconut Chatny. We use coconut in almost every dish. as living near coastal area in India, I always have plenty of coconut for food.Here I am going to explain simple coconut recipe which can be utilize in sandwich or as dipping for fried things    Step 1: Ingredients. 1. coconut dry or fresh 2. Black pepper3. White sesame seeds4. red chilly powder5. Garlic cloves6. Salt  Step 2: Type 1 : Fresh Chatny. Take fresh coconut and grate it.as per your choice add garlic + green chilly + ginger + saltprocess everything in mixer-grinder.add some water if required.Fresh chatny taste well but don't have shelf life more than one day.we can easily store it in refrigerator but taste is degrade after time.If you want to store chatny in fridge then don't add salt in it. add salt when you want to use it.   Step 3: Type 2 : Dry Chatny. For dry chatny1. roast sesame seeds.2. roast and grind black pepper3. Cut dried coconut4. Add every thing- coconut +pepper + sesame seeds + red chilly powder + garlic clove + salt5. grind it in mixer or grinder.It also taste well and have shelf life of 01 month without fridge.Last picture is typical Indian Dish contain chapati, dry vegetable (potato), vegetable curry, dry chatny, fresh chatny,  only rice is missing here.
Introduction: Pacman Fun Snack: Use Up That Candy. We made these at work once as an activity for our Game Week. The kids had a blast making these and mostly just eating all the candy. This is also a great way to use some of that Easter candy that is on the way really soon.
btw, these have a very interesting flavor....lol
You will need:
Graham crackers
frosting or cream cheese spread
nerds
twizzlers pull n peel
Dots
sweet tarts
knife or tooth pick
pacman board image
  Step 1: Make the Board and Maze. Start by getting 2 graham crackers.
Put frosting on the edge down one of the longer sides of one cracker (see photo)
Push the two crackers together
spread frosting over the seam
spread frosting over both crackers 
Now peel apart one whole twizzler
Use the pacman board image as a reference to recreate the board layout
do this by ripping off pieces of the twizzler and pressing them into the frosting Step 2: The Players. Now get out the sweettarts.
They are a little too big for the maze so just bite off the egdes to make them smaller
place them in the maze where the power up munchies go
To make the ghosts and pacman:
Get out the DOTS
cut off a sliver
cut out the shape of the ghost by cutting off the bottom about half way up and then cut out 2 triangle wedges to make the leg things
Cut out pacman by cutting out a circle and then cutting out one triangle wedge for the mouth
Press them into the frosting
Use a little frosting to give the ghosts eyes Step 3: The Munchies. Now all thats left to do is to add some nerds for the munchie dots
It would prolly look better if you used just one color of nerds, but who has the patience for that??
Now you can eat it if you wish. Or just show it off. Or whatever.
Introduction: Gluten Free Nutella Rice Krispie Treats. Everyone loves Nutella, so why not make a yummy Gluten Free Nutella Rice Krispie treat! Step 1: Ingredients. You will need: -Gluten Free Rice Krispie cereal -Nutella -Butter -Marshmellows   Step 2: Step 1. You first need to heat 2 tablespoons of butter until it melts. Step 3: Step 2. Once the butter has melted, you add 1 1/2 cup of small marshmellows. Step 4: . Wait for the mashmellows to melt. Step 5: Step 3. Once the marshmellows have melted, you add 2 tablespoons of nutella and mix in with the melted marshmellows. Step 6: Step 5. When Nutella is all mixed in with the melted marshmellows, you then add 2 cups or more, depending on how big you want the batch, of Gluten Free Rice Krispie cereal. Step 7: Step 6. Once the cereal is poured, mix the melted marshmellows/Nutella and Rice Krispie cereal together. Step 8: Step 7. After you complete Step 7, you then place Rice Krispie cereal mixture on a cookie sheet. As soon as it cools shape it into a square. Step 9: . Cut into squares, as shown above, or shape them into balls, cut them out with cookie cutters, make your own invention! Happy baking and enjoy these yummy treats!
Introduction: Kabobs With Homemade Dressing.  Step 1: Ingredients. -Mozzarella Balls-Cherry Tomatoes-Honey-Balsamic Vinigar-Extra Virgin Olive Oil-Basil-Toothpicks Step 2: Making the Dressing. Mix a quarter cup of extra virgin olive oil, a quarter cup of balsamic vinegar, & a tablespoon of honey together for the dressing. Step 3: Cut Them Up. Cut the tomatoes and mozzarella balls in half, and tear up the basil leaves (not to much). Step 4: Shove It on a Stick. Put the ingredients on the stick in the order tomato slice, mozzarella slice, basil piece, tomato slice. Then dunk it in dressing. Step 5: Eat. Eat them and enjoy!
Introduction: 1950's Sweet Corn Relish. When you think about corn relish, you probably think “that’s so 1950s summertime picnic.” Well, at least that’s what I think. But retro food is making a big comeback. After all, canning and preserving is quite an old school trait in and of itself—and one that I’ve grown to love dearly.
This sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!
Want to see more canning recipes? Check out my blog Handjobs (For the Home) Step 1: Gathering Your Ingredients. What You'll Need:
1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
3/4 teaspoon ground turmericMakes 6 half pint jarsRecipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It
If you are canning this recipe, begin by sterilizing your jars in a hot water bath canner. Step 2: Caramelizing the Red Peppers. Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Step 3: More Veggie Cooking + Brine Boiling. Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.
For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved. Step 4: Packing in the Goods. Pack your corn mixture into your jars until it reaches about ¾ inch of headspace. Cover with preserving liquid until it reaches ¼ inch headspace, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.
If you decide not to can this recipe, you can fridge it for up to 6 months!
Happy relishing!
Introduction: Crummy or Crumby?. What do you do with old bread? You know you have a loaf kicking around that's too old to eat, but not a moldy brick yet. There are lots of things to do with it actually and I won't insult your intelligence by listing them. I choose to experiment with making bread crumbs from old loaves I'd tucked away in the freezer. Still frozen. And it worked quite well. Step 1: Frozen Oldie. Take your past-its-prime loaf and pack it away in a freezer for a day or two. Pull that sucker out get to work with a box grater. I suppose you have cut the loaf up before freezing it so you could use a food processor or other grinder device. Heh . . . wimps. Step 2: From Pale to Blond. Those fresh grated bits looked like . . . I don't know . . . the chunky dust you have left over after doing some serious drywall work. To make this sad excuse for bread crumbs needed some help. I tossed it into a nonstick pan over high heat and tossed it until it was browned and lovely. I suppose you could do this on a sheet pan in the oven at about 400F degrees too. It took a while to do this because of the moisture of the bread crumbs. Ten minutes at most, but you had to drive away the moisture in the bread and the condensation that formed because it was so cold. Step 3: Store It. I keep my bread crumbs in plastic bags or plastic containers. I also stash them in the back of the refrigerator. They keep practically forever. If you get them out and they seem lackluster give them another round of heat on the stove or oven.Get thee hence and go coat and fry things!
Introduction: Sev Puri (Indian Snack). The very famous Indian snack which is loved due to the blend of tastes and raw veggies, the crisp puris and yummy chutneys..dressed with namkeen..enjoy. Step 1: Ingredients. 1. The puri (you can get in any Indian store)2. Raw veggies like onions, mango, potato , corriander,etc.3. Chutneys / Sauce like chilly sauce, sweet and sour, etc.Now go ahead.... Step 2: Plate It .... put the puris and now add mashed potatoes.. Step 3: Make It Sourryyy. add raw mango, and onions chopped. Step 4: Yumm It.. With Sauces. add the saucesss.... Step 5: Dress It Again... more saucesss... Step 6: Eat.... serve it with namkeen.. generally called sev.hence it is sev puri .Enjoy the Indian Delicacy..