MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Chicken Jelly Cake. This is a chicken recipe that one could decorate as beautifully as they want - one could put a boiled egg inside or broccoli and make it tall with a lot of jelly underneath..  I called it a chicken jelly cake as it looks quite jolly like a cake and could use it as a cake for those who doesn't like sweets :-) I had one chicken thigh left so decided to make an instructable out of it :-) It is important to use a chicken with bones and skin still on it. You could also use some real jelly if you want to make a big and sturdy one, but for the small one - the chicken bullion is enough and turns into a thick jelly itself. So here we are.. Ingredients for one portion:1 Chicken thigh1 small carrotHalf of small onionblack pepperDried dillSmall peasGreens for decoration Step 1: Chicken Bullion. Put a chicken thigh in a saucepan and pour a hot water over it ( just enough to cover the chicken), add some onions and black pepper. Simmer for about an hour or a bit more ( till the chicken starts falling apart). Last 10 minutes before switching the chicken off, add the carrots to the bullion and continue simmering.  Step 2: Cutting and Seperating Everything. Drain the broth in a separate small container and put it aside. Cut the carrots in a shape you like and arrange them beautifully at the bottom of the dish (so when you flip it - the shape will be on top), add peas and sprinkle it with dill.As for the chicken, remove all the bones and chop the remains. Step 3: Final Bit. Lay the chicken on top of the carrots very carefully ( so the shape will not get distorted/messed up). Put all the chicken in and press the spoon gently on top. Now start pouring the broth over it very gently - fill the dish up to the top. (Discard the rest of the bullion - or make some soup :-D )Leave the dish untouched for an hour or two till it cools down and then put it in a fridge over night (8 to 10 hours) Step 4: Flip. Take a knife and slide it through the edges of the chicken jelly, so it will unstick. Tip it over on a plate and decorate it. Wa lah - it's done! :-)
Introduction: Homemade Chocolate Truffle. Chocolate is actually pretty hard to manage. A little bit higher temperature will ruin the texture and the taste of chocolate. However, this recipe is very easy to make, without needing a thermometer.  Step 1: Ingredients. You will need:227g   60% dark chocolate or bitter sweet chocolate1/2 cup    heavy cream Cocoa powder for dustingYou can also choose (recommended):1/2 tsp    Sea salt 1/8 tsp     Cayenne pepper 1/8 茶匙2 tbsp     Rum Step 2: Melt the Chocolate. First put your chocolate into a mixing bowl. Then heat your heavy cream and make it to a boil. This is a very useful trick-- boil the cream instead of heat the chocolate itself. Chocolate can be easily ruined by over heated without a thermometer, but you can avoid the tragedy with heating another ingredient instead.  Step 3: Mix the Ingredients. Let the hot cream sit for about 2 minutes. Then add the cayenne pepper and sea salt into the mixing bowl.Start to mix everything together and the chocolate will melt little by little. If you are using chocolate bar, please chop it well before you put it in the bowl. Step 4: Stir the Chocolate. Add your alcohol when the chocolate is melted completely. Then keep stirring and it will show a beautiful and shiny texture. Pure the chocolate mixture onto a wrapping sheet or mold. Step 5: Chill the Chocolate and Ready to Use!. Wrap the chocolate well and put it in the fridge for about 2 hours. Take it out and cut it into squares (or you can just use your hand to make them look like "rocks"). Step 6: Finish Your Truffle!. Dust some cocoa powder, or roll them in shredded coconut or nuts, viola! The homemade truffle is ready! And it's perfectly managed as the chocolate is not being treated with high temperature. You can make them in advance and put them in the fridge, then take it out and enjoy anytime you want! Step 7: Enjoy!. This could be a perfect Valentine's gift, or a homemade snack gift, or just a great dessert that you prep in advance and enjoy anytime you want!Hope you will like this recipe :)
Introduction: Record-Breaking Pi. Rich chocolate truffle pie recipe adapted from allrecipes.comIngredients
• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioner's sugar
• 1 tablespoon vanilla extract
• 9 inch prepared cookie crumb crust Directions
1. Melt chocolate chips and mix in 1/2 of the cream on low heat, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
2. If you're unable to find a prepared cookie crumb crust, make one like I did with Oreo's No Bake cookie crumbs. Melt 4 tablespoons of butter or margarine. Mix with 1 packet of cookie crumbs in a 9 inch pie dish. Press the mixture evenly to form the pie crust. Set aside.
3. In a small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into the crust.
4. Refrigerate at least 8 hours. Decorating Ingredients
• 12 ounces of black Wilton candy melts
• black icing decorating pen
• Red readymade icing/decorating pen
• White icing decorating pen
• Parchment paperDecorate
1. Melt candy melts on low heat, stirring at 30-second intervals until smooth.
2. Pour over the pie and let cool until the candy shell forms.
3. On parchment paper, make a simple record template with decorating icing and transfer to the pie.
4. Now comes the best part, cut up the pie!
Notice the upward fault line is a nod to record approximations of pi from 2000 BCE until now. 
Enjoy!
Introduction: Blueberry Cream Cheese Pull Apart. The flavors of blueberries and cream cheese combine to make this delectable recipe perfect for dessert or breakfast. Ingredients 10 Rhodes™ Dinner Rolls, thawed but still cold 2 tablespoons butter, melted 3/4 cup frozen blueberries 6 ounces cream cheese, softened 1 egg 5 tablespoons sugar, divided 1 tablespoon lemon juice 3 tablespoons brown sugar zest of one lemonIcing 1/2 cup powdered sugar 1 tablespoon milkInstructions Cut rolls in half and place cut side down in a sprayed 9-inch round baking pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap, brush rolls with melted butter and sprinkle with blueberries. Combine softened cream cheese, egg, 2 tablespoons sugar and lemon juice and spread over rolls. Combine brown sugar, remaining white sugar and lemon zest and sprinkle over cream cheese mixture. Cover with plastic wrap again and let rise until double in size. Remove wrap, place pan on a baking sheet to catch drips and bake at 350°F 20 minutes. Cover with foil to prevent over browning and bake an additional 7-9 minutes. Allow to cool for 10 minutes. Combine icing ingredients and drizzle over rolls.Video Instructions:http://www.rhodesbread.com/recipes/view/2317
Introduction: Easy Peasy Pickled Veggies [10 Min Max!]. This is a super-easy recipe to pickle your favourite veggies! Takes all of 10 minutes to get done, and enjoy for months!Ingredients:3 carrots3 hog plums5 Indian gooseberries (Phyllanthus emblica)3 lemons / limes2 raw mangoes2 5-inch mango ginger (curcuma amada)3-4 chilli peppers or jalapenos½ cup of sunflower, or olive oil½ cup of sea salt for briningA mason jar for storing the pickle Step 1: Prepping & Pickling. Clean, dry and cut the vegetables as you like. In a large mixing bowl, add the cut vegetables, and sea salt per taste. Add sufficient oil to cover the vegetables. Add juice of 4 limes and mix thoroughly. Clean and dry a glass jar. Fill the jar with the picked vegetables for long-term storage.The juice of lime and salt act as natural preservatives while oil blocks the moisture.      The pickle stays good for more than 6 months without refrigeration, and longer with refrigeration Step 2: Ways to Enjoy Them (if You Can't Think of Any!). Uses:The pickled vegetables 1.    Can be consumed as is, as a side, or in burgers and sandwiches.2.    Can be used in any food preparation. Especially, in the dishes where there is use of lemon and salt.3.    You can add spices of your choice to the pickled vegetables as and when you need. Such as, roasted and powdered red chilli, mustard seeds and fenugreek seeds. Or, season it with onion and garlic.
Introduction: Frittata Pie.. Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.
Ingredients:
1 - tablespoon cooking oil.
8 - large eggs.
1 - 29 ounce can of mixed vegetables.
1/2 - cup or so of your favorite cheese. (we use our own home made cheese).
To taste:
Garlic powder.
Pepper.
Salt.
Required equipment:
Oven with a broiler.
Large heatproof pan or skillet.
heat proof gloves or pads.
Method:
Preheat broiler to 350 - 400 degrees Fahrenheit.
Put cooking oil in pan and warm to medium heat.
Scramble eggs in a bowl.
Add the seasoning's and stir to combine.
Pour into the skillet.
Add the vegetables and stir to combine so that everything is uniform.
Cook for 4 to five minutes till the bottom is firm.
Top with the cheese.
Put skillet under the broiler.
Let cook for four to five minutes.
Check on it at least once every two minutes.
Skillet will be HOT!!!
When top is brown remove from the broiler using the heat proof gloves.
Let cool for a few minutes.
Slice and serve.
Enjoy!
Introduction: Tofu Nuggets. I love to snack.  My family loves to snack.  None of us need empty calories and we can all use extra protein.  Enter into your diet Tofu Nuggets!  These things are so good that usually they don't make it off the cookie sheet.  When my 4-year-old requests for dinner Tofu Nuggets that should give you an idea of how good they are.  They are easy to make, but they do take some time.  They are worth it!  Let me show you how I do them. Step 1: Start With Tofu. Ingredients:1 lb firm or extra firm tofu1 tbs oil (olive oil or vegetable oil works)1/4 tsp salt1/2 tsp curry powderTools:Stuff to press the tofu.BowlCookie sheetParchment paperOvenSpatulaStart by pressing your tofu.  I get tofu from a local Asian grocer (it's much cheaper there than anywhere else) and I put 1 lb in a paper towel, on a cloth hand towel, between two plates, and with some oil on top of the plate to press it for 30 minutes.  I start preheating the oven to 450°F when I have about 5 min left on the press.  When the 30 min are up I unwrap the tofu and cut it into about 1 cm^3 nuggets.   Step 2: Coat Your Tofu. So while your oven is heating up to 450°F get your tofu ready.  I would suggest you put the parchment paper down on the cookie sheet first before this step so when you mix the tofu you do it over the cookie sheet so if anything falls out it goes on something clean.  So in a bowl put the cut up tofu, the oil, the salt, and the curry.  Gently mix with your hand (make sure your hand is clean first) until the tofu is evenly coated and then dump on the cookie sheet. Step 3: Bake/Eat. When the oven is at 450°F and your tofu is ready put the tofu in the oven.  15 min use the spatula to turn the tofu, or at least mix it, and put it back in for another 15 min.  Total time in oven is about 30 min but this can vary depending on what consistency you want and also I've found the type of tofu.  The corners of the cubes should start to get very brown, but not burnt.  Take out the cookie sheet (use a hot-pad) and let it sit.The tofu comes out almost like chicken (you may not believe me but that is what it's like).  If you can stop yourself these make great salad toppings, or even little hors d'oeuvre with a cherry tomato and cucumber.  Typically these are just eaten as snacks.  I would like to say you can cover and store these in the refrigerator but they must be completely cool first.  These are good travel food, and excellent for when we go to an outdoor event.So total time just over an hour, but in that time you can get the salad and the rest of dinner ready.  Since these are good for the car they make great snacks to make the night before a trip.  I hope everyone likes them and I can't wait to hear what people to do try and spice them up.  Thank you.
Introduction: Rubik's Cube Salad (Healthy Snack for Geeks) :-). I came up with this idea for my hubby. He is always busy and also loves playing with his Rubik's cube time to time. I thought it'd be fun to make him a Geeky and healthy salad :-)He is not keen on Mozzarella cheese so I used a polish sausage instead, but I think that it would be tastier with Mozzarella cheese cubes.  Step 1: Ingredients. Here we go:One whole cucumber (need to make 9 cubes out if it)9 plum tomatoesPolish or other (ready to eat) sausage ( or use Mozzarella for vegetarian option)Salt PepperFresh basil oil to drizzle Step 2: Cutting Cubes. Cut the top and the bottom of plum tomatoes, cut the edges of the cucumber (so it will be like a long rectangle) and do the same with a sausage. I put the tomato on top of the cucumber (like on the picture above) to make similar size cubes. (you could do the same with a sausage). After cutting everything in cubes, I started putting them in mix of three rows (see picture above) - I put two more layers on top (you could do as many as you want though :-) ) Step 3: Last Bit!. Then I sprinkled some oil, salt and pepper on it and served it with fresh basil leaves!Bon appetit!
Introduction: Pumpkin Oatmeal Waffles. Who doesn't love waffles? I have changed the typical waffle recipe so it's healthier and tastier! Get out your waffle iron because these are delicious! Step 1: Ingredients. Oatmeal that has been put in the food processer to make oatmeal flour, 1-1/4 cups
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 egg
1/2 cup canned pumpkin
1/2 cup milk
2 Tablespoons honey
2 Tablespoons vegetable oil Step 2: Mixing Ingredients. Mix dry ingredients together in a bowl. In a seperate bowl, mix egg, oil, pumpkin, milk and honey together. Combine pumpkin mixture to oatmeal mixture. Stir just until combined thoroughly.  Step 3: Cooking Waffles. Pre-heat waffle iron on the medium setting. Spray waffle iron with no-stick cooking spray. Scoop about 1 cup of batter onto a hot waffle iron, close and allow to cook until done, approximately 4 or 5 minutes.   Step 4: Eat and Enjoy!. This recipe makes 2 large waffles. You can double the recipe and make more for your family! Serve with butter and syrup.
Introduction: Mickey Mouse Sugar Cookies.   I looked all over the internet for instructions to pipe these, but none of them looked right, so I created these. I baked sugar cookies using the mouse-shaped cookie cutter I got in Disney World. Then, I spread vanilla icing on the face, piped chocolate stars in the ears, and using a round tip, I piped his face in chocolate. They were so delicious!
Introduction: Make Your Own Tortilla/press. yes, tortilla's are easy to purchase and make into great food...but why not make it even better? Do you want to make your own tortilla's but don't have a press?Inspired by "Tortilla Press" by kuhldad on instructables...with some great design inputs from my son (soon to be a graduate chef from Culinary Arts of America, please hire him!) and my father in law...it only took 1 trip to Home Depot and about an hour of assembly. Step 1: Tortilla Dough. Recipe:Mix masa with water and salt...it should be like play dough.  When you smash a ball down it shouldn't crack on the edges.The world's easiest recipe! Step 2: Make Dough Balls and Load the Press.... Roll the dough into balls, press and determine if the size is correct for the dish you are making...I am often the victim of overstuffed tortilla's, so I advocate large diameter...something like 10".Line the bottom and of the press with cellophane, deli paper, or other food safe material that will keep the tortilla's separate and prevent sticking to the press.  Place the ball nearer the hinge side, if you are too far away from hinge you will get a wedge shape (not even thickness).From there it doesn't get any easier, close, the middle layer, then close the top.  The weight of the wood will press the tortilla.So how do you make your own press? Step 3: The Press.. We went to Home Depot and purchased 3' of 12" wide, and 1" thick poplar.  Make sure the board is flat.  I realized afterwards that the saw operator probably could have cut us the 3 individual pieces.The only other items we needed were hinges.  Because the wood is actually 3/4" thick we got 4 hinges that were 1.5" and also 2 - 3" for the triple side.  See the sketch for how these are attached.From there I used 2 different "things" from Thingiverse:  A handle:http://www.thingiverse.com/thing:670763and knobs on the side to open the middle layer:http://www.thingiverse.com/thing:600955 Step 4: We Had Some Awesome Fish Taco's.... what will you have with your home made tortilla's?Making and food does go together!
Introduction: Apple Chocolate and Peanut Butter Snack. this is a snack that I love to make and is really good for sharing with! I'm sorry about he photos they are from my iPod and I hope u like it Step 1: Getting Supplies. you will need:1 small plate1 apple a knifea tablespoonpeanut buttericing sugar (optional)cutting boardchocolate chipsand a small microwaveable container Step 2: Cutting the Apple . take your cutting board knife and apple and start cutting your apple into slices or however you wantwhen your done put all your apple slices on the plate Step 3: The Chocolate Chips. put as much chocolate chips in the small container as you want( i would suggest not putting in as much as i did because its a bit much) next put them in the microwave for about 15 to 20 seconds   take them out stir them with a teaspoon and put them back in for 10 to 15 seconds stir and pour on to apples(you might need to use the tablespoon to help pour them on the apples Step 4: Finishing With the Peanut Butter. u can use the same container that u used for the chocolate or a different clean oneput about one big tablespoon in the container and microwave it for about 15-20 seconds pour on to apple and viola! an easy yummy snack if you want u can also sprinkle icing sugar on top
Introduction: Irish Mom's Enchiladas. This my mom. She makes pretty good enchiladas. Here is how you do it. Step 1: Compras En Trader Joe. Take yourself to my second home, the big TJ and buy all the ingredients you need:- 2-4 chicken breasts depending on size- 1 can of black beans- Your favorite cheese (please pick an appropriate cheese for the dish... not brie or something fancy)- 6-8 tortillas depending on size (not the brown wheaty kind. They do not roll well)- 1 bottle enchilada sauce- Green onions, cilantro, avocado, etc (optional garnishes) Step 2: Precalentar El Horno. Preheat your oven to 400 degrees F. Please remember to complete this step. You will waiting a long time, longingly looking at your cold enchiladas while you wait for the oven to heat.  Step 3: Manos Limipas. Clean those puppies. You don't want to infect yourself or your beloved diners. Step 4: Hornear Y Triturar El Pollo. Seasoning two chicken breasts with salt, garlic, pepper, and cumin. If spicy is your thing, feel free to add more spices.Bake your chicken for 20 minutes or until cooked through.Then, shred it up and set it aside. Step 5: Coge Tus Tortillas. Take your tortillas and fill them up one by one with the shredded chicken, Be generous. Step 6: Frijol Hasta. Add the black beans on top of the chicken. This is an optional step. If you don't like beans, don't add them. But they are delicious and nutritious and add great pizzazz. Step 7: Agregar El Queso. Next, you should shred your cheese. My mom uses this kind or jack cheese. You do not have to do that. Pick your favorite queso that would make sense in an enchilada (aka not brie or blue). Step 8: Añadir La Salsa. Then, add your enchilada sauce. Roll your enchiladas and lay them side by side in a baking dish. Add more sauce and cheese on top. Step 9: En El Horno. Pop those puppies into your preheated oven for 15-20 minutes or until cheese has melted and the enchiladas are hot. Step 10: Comer. Now, you may eat them and marvel at their mediocre beauty. Thanks Ma!
Introduction: Indian Pudding. Also referred to as Hasty Pudding, this Boston treat is an autumn staple. The (naive/ignorant) colonial settlers used to call cornmeal "Indian meal," and that's where this cornmeal-based pudding got it's name. 
Indian Pudding is easy to make, and is absolutely delicious served warm with a scoop of vanilla ice cream or some whipped cream. With simple molasses, cinnamon, and nutmeg flavors, it's a crowd pleasing dessert at any Thanksgiving table! Step 1: Ingredients. 
          You will need: 		6 cups of milk
		1 stick of butter
		1/2 cup yellow cornmeal
		1/4 cup flour
		1 teaspoon salt
		1/2 cup molasses
		3 eggs
		1/2 cup granulated sugar
		1 teaspoon cinnamon
		1 teaspoon nutmeg
		vanilla ice cream or whipped cream
There are a lot of different variations you can make on Indian pudding. I went for a rather basic batch, but I've tried some great ones that mix it up and include some different ingredients, such as: 		rasins
		ground ginger
		maple syrup
		honey Step 2: Scald Milk. Preheat oven to 250
Pour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer. Step 3: Dry Ingredients. In a separate bowl, mix flour, salt, and cornmeal. 
Stir in molasses until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk.  Step 4: Thicken. Whisk and continue warming until mixture has thickened to the consistency of a porridge. About 5-8 minutes. Step 5: Temper Eggs. Beat eggs in a small bowl. While quickly whisking with one hand, slowly add ~1/2 cup of the hot cornmeal mixture into the eggs. When everything mixed, and there are no eggy chunks, transfer egg mixture back into the large pot.
Add sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine.  Step 6: Bake. Pour into a large and shallow casserole dish, and bake at 250 for 2 hours.
Pudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!
Introduction: Fun Mummy Treats for the Kids. These sweet mummy treats make great and cute school snacks, not just for Halloween! Step 1: Method. CeleryFruit by the foot, fruit snack Smooth peanut butter Mini chocolate chips (you can also use edible eyes)Spoon peanut butter into a ziploc bag and snip the cornerPipe peanut butter onto washed and dried celery sticksCut strips out of fruit by the foot and start threading on the peanut butter, transforming them into mummyPlace mini chips as eyes and your mummy treats are readyEnjoy~
Introduction: Ancho Coffee Short Ribs. These short ribs fall off the bone, are tender and delicious. A hearty meal that is sure to please. Step 1: Ingredients. 3 Kg (6 lbs) of Short ribs, salt, pepper, olive oil
SAUCE
1/2 Cup coffee
1 tsp salt
2 Tbsp ancho chili powder
2 Tbsp honey
2 canned chipotle peppers with 2 Tbsp of the adobo sauce
1 Tbsp lime juice
1 onion, roughly cut
3 cloves of garlic
2 canned chipotle peppers with 2 Tbsp of the adobo sauce
1 Tbsp lime juice Step 2: SAUCE. Puree coffee, salt, ancho powder, honey, peppers, lime juice, onion and garlic in the blender. Set aside. Step 3: RIBS 1. Pat ribs dry, then season with salt and pepper Step 4: RIBS 2. Preheat olive oil in skillet, then brown ribs a few at a time, placing them close together in a roasting pan. Step 5: RIBS 3. Once the ribs are browned, take the skillet off the heat (to avoid splatters), then pour the sauce in the pan. Bring to a simmer, stirring to deglaze and get all drippings from the pan.
Pour the sauce over the ribs. Step 6: RIBS 4. Cover with tin foil, then bake at 300 degrees for 3 1/2 hours
Remove the ribs, skim off the fat, then serve the sauce on the side.
Enjoy!
Introduction: Chopped Broccoli Tomato and Bacon Salad. This salad can be a main course salad as it contains bacon and eggs, both bringing a punch of protein to this salad. This salad has a carbohydrate (the tomato), vegetable, fat, and a protein. It was also made with home made mayonnaise, which included using olive oil and avocado oil (no canola oil, high in omega-6 causing inflammation). This recipe also contains omega-3, great for the skin, heart, and your emotional well-being.Enjoy the step by step video on how to prepare: Chopped Broccoli Tomato and Bacon Salad. Step 1: Making Chopped Broccoli Tomato and Bacon Salad. Thanks for viewing our Instructable. For more great recipes link to Splendid Recipes and More.
Introduction: Cranberry Sauce Muffins. Last week during my grocery shopping, I found loads of fresh cranberries in the market and I bought one packet because they were just so pretty and Christmacy . After coming home I was wondering how to use these cranberries and hence started my research and I found thousands of recipes online. So I decided to make Cranberry sauce as that seemed to be the most popular and I imagined this sauce could be used in place of Jam or on top of ice cream, cream cheese pie etc etc. And so when I finished making the sauce, I had a spoonful for tasting the end product and I don't know why, but all I could think of was how this sauce will taste inside a muffin. And so I decided to make Cranberry Sauce muffin. Of course I saved some sauce for my morning toast and remaining I used up for making muffin and OH MY GOD the most unique tasting, moist, yummylicious muffin I have ever tasted. I really really hope you like this. Step 1: Ingredients and Process to Prepare Cranberry Sauce. Ingredients:Fresh Cranberries - 12 ozSugar - 1 cupWater - 1/2 cupOrange Juice - 1/2 cupProcess:Wash the cranberries very wellIn a pan, add cranberries, water and orange juice and let it come to a complete boilAdd sugar and mix well and let it cook on medium flame for 15 minutes. The sauce will be a little runny at this pointSwitch off gas and let it cool down completely and the consistency will become jammy.This sauce can be used in place of any Jam and also for toppings on ice cream/pies Step 2: Ingredients Required to Prepare Cranberry Muffins. All Purpose Flour - 1 3/4 cupSugar - 1/2 cupUnsalted butter, softened at room temperature - 1/4 cupBaking Powder - 1 tspBaking Soda - 1/2 tspSalt - 1/4 tspCranberry Sauce - 2 cupsGround Cinnamon - 1/2 tspVanilla extract - 1 tspMilk - 2 tbsp to 1/4 cup (if required)Eggs - 2Orange Zest - 1 tsp Step 3: Process to Prepare Cranberry Muffins. Preheat oven to 400 degrees FIn a large bowl, cream together butter and sugar, add the eggs, vanilla extract and Orange zest and whisk them together until combinedWhisk in the cranberry sauce and mix wellIn a separate bowl , mix together baking powder, baking soda, salt , cinnamon and flourSieve this dry ingredients into the cranberry sauce mixture and mix only till combinedAdd little milk at a time if required to get nice muffin batter consistencyUsing an ice cream scoop divide the batter evenly in the lined muffin tin and bake for 15-18 minutesInsert a tooth pick into the muffins to see if any batter sticks to the muffins. If it comes out clean, our muffins are completely cookedLet it cool down for 15 minutes and enjoy :). Hope you like it :)
Introduction: Molasses Bread. While I like it with spreads, jam, and/or butter, my husband likes dipping this bread (that my kids call as cake instead) in salsa :) Step 1: Ingredients and Method. 4 1/4 c bread flour1 tbsp milk powder (either full cream or skim is fine)1/2 c molasses2 tbsp margarine/butter, room temperature if butter1 tbsp active dry yeast1 3/4 c lukewarm waterProve yeast in water for 5 minutesMix flour and milk powder, make a well in center, pour yeast and add in margarine and molasses, mix wellPour batter into prepared pan (greased and floured) and let stand for an hour (batter will be doubled in size)Preheat oven to 350 F and bake bread for 25-30 minutesNOTE: if you'd like to make it as a loaf, while mixing ingredients, add 1 tbsp flour at a time until dough is form, then place into a loaf pan
Introduction: Nom Nom Mashed Potatoes. Despite being raised by home cooks who cooked everything from scratch, when my co-maker and I were first married, we tended to default to the boxed mixes for mashed potatoes. We were young, in a hurry, and had other things we preferred to spend our time doing. When the mini-makers came along, we went all "healthy eating" on ourselves, put time was still of the essence, so we used a hand mixer to blend up our boiled potatoes.When the mini-makers started cooking with us in the kitchen though, we slowed down, because there are few things as lovely as cooking together with friends and family.  And somewhere along the line, the hand mixer gave way to hand masher, and we never went back.There's something about hand mashing potatoes - maybe the fact that they're not whipped into an atomized froth, perhaps - that makes them taste wonderful, with a lovely and nuanced texture.  And using the hand masher means this is a dish you can make on a camping trip as well as at home.We don't eat mashed potatoes a lot these days,  but when we made our Maker's Pie recently, we were reminded of how truly Nom Nom are hand mashed potatoes. Step 1: Ingredients. 3-4 big Idaho potatoes - peeled and cubed 1/2 milk - purist will cringe, but soy or almond milk works fine for the dairy sensitive1/3 cup butterSalt and Pepper to tasteOptional: fresh parsley And one potato masher - metal or plastic is fine. (metal cleans easier) Step 2: Boil Potatoes. In enough water to cover your potatoes, boil over medium high heat until fork tender or softer. (Your call - we like a few lumps in ours, so we don't let our potatoes go too mushy) Step 3: Drain - But Not Completely. Drain most of the water from your pot of potatoes, but not all.  I usually leave a good 1/4 to 1/3 of a cup of water in the pot. Step 4: Add Butter and Milk. Add all your butter, and about half your milk to start. Step 5: Mash Away!. Take your masher, and gently mash away, until you've got the texture and consistency you like. Step 6: Season and Enjoy!. Add salt and pepper to taste, a sprinkling of fresh parsley or dash of paprika, and serve as a side dish or a topping for Maker's Pie.Nom Nom!
Introduction: Bacon Wrapped Honey Garlic Burger Rolls. Onions and garlic sauteed in honey, need I say more? Yes I do...Bacon. Step 1: Things You Will Need. Note: This recipe should make 10 rolls 2 Pounds hamburger meat10 Strips of bacon10 Slices of cheese (I used Mozzarella)2 Heads of garlic1/2 Onion3 TBSP Oil or butter (I used coconut oil)4 TBSP Honey1 tsp Salt2 tsp PepperBarbeque sauce or spicy mustard (your choice) Step 2: Prepping Your Filler. 1. Slice half an onion into thin rings or half rings.2. Peel and chop 2 heads of garlic into descent sized chunks.3. Mix your onions and garlic with your honey and oil/butter, then place your mixture onto a large piece of aluminum foil. Fold the edges upward so none of the liquids can melt out and you can open it easily to check on things if need be.4. Cook on grill for about 10 minutes or until everything is sauteed well. Step 3: Quick Tip for Peeling Your Garlic Easily. 1. Remove the outer layers of skin and break the garlic into individual cloves.2. Place cloves in a large Tupperware container (I used an old coffee tub). 3.  Shake your container as hard as you can for about a minute or two, then  check out your garlic. Most of the skins should come right off the  cloves. If not, give them another quick shake. Some may still need to be  pealed by hand, but I guarantee this will save you a lot of time  prepping your garlic. Step 4: Making Your Rolls. 1. Mix your meat with your salt, pepper, and 3-4 tablespoons of barbeque sauce (or spicy mustard).2. Using about a golf ball sized amount of meat, form a small bowl about an inch deep and 2 inches wide. Make sure all the sides are firm and solid. If your meat is weak around the corners, the insides will melt out and fall apart during the cooking  process.3. Fold your cheese slice into quarters and place them inside your meat so their height is even with the bowl.4. Fill the center with garlic and onions until they are even with the height of the bowl as well.5. Set the roll on your bacon strip so you have enough lip to wrap the bacon to the top of each side of the roll.Now fold the long end of your bacon strip sideways and wrap it tightly  around your meat roll. Make sure it is nice and tight, keeping you  burger meat solid. once again, If your do not, the bacon might unroll  during cooking and weaken your burger until the insides melt out and  fall apart. Step 5: . 1. When placing your roll on grill, do not place it directly over coals.  Due to the filling, you will not be able to flip your rolls while  cooking. Set rolls along the outside of your coals and Barbeque slowly  until your hamburger meat and bacon are fully cooked. 2. When rolls are about done, brush on some barbeque sauce or spicy mustard (your choice).  Let it cook for a few more minutes to let the sauce caramelize a little. 3. Let cool for about 3 to 5 minutes then serve. ------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contests found at the top of the page and check out my other recipes here
Introduction: Pickled Thai Chili Hot Sauce. I was on a pickling kick and got a little crazy with pickling big batches of Thai chilies and Habaneros.  They are rather difficult to stomach just eating on their own so I was left with a problem of what to do with them.  Easiest solution was making tons of Hot Sauce! Step 1: Gather and Prep Ingredients . Gather and prepare your ingredients to be blended togetherThe onions I don't add until later.  You can play around with the quantities and add what ever you want to the recipe.  This is just the basic foundation. Ingredients : Heirloom Tomato (I used only half for this batch)Red Bell Pepper (Used only half for this batch)4 Garlic Cloves (too taste so you can add as much or little as you want)Thai peppers (how hot can you go? I added about 20 for this batch and it kicks my butt)2 tsp SaltYellow onion (Only used half)2/3 cup Vinegar (I used the brine that the peppers were pickled in, you could just use apple cider vinegar or what ever you prefer) Step 2: Blend the Ingredients. Add all the ingredients to your container and blend until a liquid consistency.   Step 3: Sautee the Onions and Reduce the Sauce. I sautéed the onions prior to adding the sauce.  Keep the pot on medium heat and reduce the sauce for 20-30 minutes.  This will let the flavors mix together for a great flavor.   Step 4: Blend One More Time. Blend the sauce again once it's cooled down to get the onions down to the same consistency.  Step 5: Bottle and Enjoy!. Add to a bottle and you're ready to spice up all your dishes.  I keep this refrigerated
Introduction: Salted Caramel Mocha Frappuccino Recipe. Starbucks Salted Caramel Mocha Frappuccino is a delicious seasonal flavor that comes out in the fall. It recently came off the menu, so I thought I'd share how you can make it at home. The description on Starbucks website talks about mixing mocha and toffee nut, but I assume they do that because they don't have salted caramel? I'm not sure, but I made mine with salted caramel Torani syrup. You can also make this with regular caramel syrup, caramel sauce, or even make your own salted caramel sauce. Make it whatever way works for you! Step 1: Supplies. This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or Half & Half or whipping cream1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)Pinch of  Xantham Gum (optional)Topping: Whipped toppingChocolate sauceCaramel sauceSea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"Caffeine-FreeReplace coffee with milk (or whatever you are using).Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. Blend all ingredients. My xantham gum got away from me there a little bit :P Step 3: Serve. Top it with your choice of deliciousness and you're done!
Introduction: Vegetable Jelly Salad. This is my take on the Jell-O salad. I had this recipe in mind when I bought too many vegetables from the farmers market on Sunday. It is good to bring for potluck or just as an appetizer.  Step 1: Pick Your Vegetables. anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom. Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced. Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels.   Step 2: Making Jelly Base. I use gelatin as the thickener. vegan  can use agar-agar instead.the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar. the amount of solution is based on the gelatin mix. for this one is 2 cups of water.once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom. Step 3: Mix the Vegetables . Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set. Step 4: Enjoy . I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor
Introduction: Banana Fruit Leather. Healthy snack with no unnecessary ingredients. Great way to preserve fruit and use up very ripe bananas.  Step 1: Ingredients. BananasCoconut oil Step 2: Blend. Blend your bananas until there are no clumps of any kind. I used 2 bananas and it was more than enough for a 9x13 cookie sheet.  Step 3: Oil. Put a tiny bit of oil on your tin foil or cookie sheet, the picture above is too much. Spread it around and then pour your banana soup onto the cookie sheet.  Step 4: Spread. Spread out the banana as thin and evenly as you can. A dough cutter or frosting knife works well for this.  Step 5: Bake. Bake at 180 for about 2 hours. Check every 30 minutes to make sure things are going well. Depending on how thin your spread is, 2 hours may be too long.  Step 6: Store. If you have any left after the leather comes out of the oven, use a pizza cutter to slice up the leather into strips and store in air tight plastic container for up to a month.
Introduction: Bushcraft Bannock Bread Mix. Hi and welcome to another Instructable by me Capsos.I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. ThankyouBANNOCK BREAD DRY MIXBannock bread is something that is easy to make and cook around a campfire.This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.Ingredients1.      3 x Cups of Flour2.      2 x Cups of Powdered Milk3.      1 x Cup of Raisins4.      2 x Tbsp. of Sugar5.      1 x Tbsp. Baking Powder6.            Luke Warm WaterEquipment1 x Baking Tin or Medium Bake Bean Tin or Frying Pan1 x Large Mixing Bowl1 x TinfoilGrease Proof PaperCookingThis can be done in multiple ways,Oven – Bread TinCampfire – Hobo OvenCampfire – Twister StickCampfire – Frying Pan Step 1: Oven. Preset your oven to 150c (This is a fan oven). Step 2: Mixing Step 1 of 2. Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.CAMPING: If you are planning to take away bag up and move toSTEP 3 when at base camp. Step 3: Mixing Step 2 of 2. Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder). Step 4: Cooking. OVEN: Put your bread tin in the ovenand cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.FIRE Twister Sticks:  Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire – Cook till golden. FIRE Frying Pan: Place tin next to fire and rotate slowly. Step 5: ENJOY. Once happy remove and ENJOY.
Introduction: Blueberry Basil and Goat Cheese Hand Pies. These hand pies are super good. Probably the best blueberry pie I have ever had. The recipe can also be found at gardengirlrecipes.com..Ingredients:2 cups fresh blueberries 3 tablespoons goat cheese 3 tablespoons buttermilk 3 tablespoons honey 1 tablespoon finely chopped fresh basil small pinch of salt 2 tablespoons flour 1 doubled recipe of pie dough 1 egg 1 tablespoon water raw sugar Step 1: Mix Ingredients. Combine the blueberries, goat cheese, buttermilk, honey, basil, and salt in a bowl. Step 2: Add Flour. Gradually sprinkle the flour and mix until smooth. Cover and chill while you roll out the pastry. Step 3: Roll Dough. Gently roll your dough out from the center until about ⅛ inch thick on a large piece of parchment paper. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. Step 4: Cut Circles. Cut an even number of circles in the desired size. Step 5: Make Egg Wash. To make the egg wash, lightly beat the egg with the water in a small bowl. Step 6: Add Filling. Top half the circles with a small amount of filling Step 7: Brush Edges. Brush edged with egg wash. Step 8: Top Circles. Top with another circle. Step 9: Seal and Vent. Seal edges by crimping with a fork and cut to vent. Step 10: Egg Wash & Sugar. Brush top with wash and sprinkle with raw sugar. Step 11: Bake. Bake at 400°F for 20 minutes or until golden brown on top and bottom.
Introduction: Surprise Inside Bread. This bread is so soft, moist and tender do to the potato.  Great for rolls, loaves and even cinnamon rolls.  Can be refrigerated to make in advance. Step 1: Potato Is the Secret . psssst:  the surprise is potato   Step 2: Surprise Inside Bread.. * 2 cups warm water* 1/2 cup milk* 1/2 cup butter* 2 pks dry yeast* 2 eggs* 1 cup mashed potatoe* 1/3 cup sugar* Tbs salt* 7 1/2 cups bread flour Step 3: Peal and Boil. boil the potatoes in the water Step 4: Mash. mash the potatoes with a fork Step 5: Mix. mix: 2 cups potato water milksugaryeast, let proof for 5 minutes Step 6: Proof. add:butter mashed potatoeggs Step 7: Add. add:2 cups flour1 Tbs saltyou can use a mixer or a fork if you are up to it Step 8: Kneed and Let Rise. add:remaining flourturn out onto a floured surfacekneed until elastic, about 5 minutesput in a bowl with a tablespoon or so of oilcoverNOTE: can refrigerate over a night or two if need be Step 9: Bake and Eat!. bake at 375 degrees until golden brown.makes great rolls or loavesalso makes great cinnamon rolls:  just roll thin and spread with melted butter with cinnamon sugar.                                                        roll up and cut with a piece of thread.  YUM YUM Note: rolled from both sides makes SWEET heart shaped rolls.  Also:  a cold glass bottle works as a rolling pin in a pinch.
Introduction: Raspberry Coconut Rings. Raspberry coconut rings Makes about 40 125g butter 1 cup caster sugar 1 egg 1 cup plain flour ½ cup self-raising flour (use ½ cup all-purpose flour/plain flour to 1 level teaspoon baking powder) ½ cup desiccated coconut ½ cup raspberry jam ½ cup coconut, extra Topping 100g packet pink marshmallows 30g butter 1 tablespoon milk 60g white chocolate, chopped 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes. 2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays. 3. Bake in moderate oven (180-190 ⁰C, 350-375 ⁰F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks. 4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.
Introduction: Balloon Animal Sausages. What if Jeff Koons had become a butcher instead of an artist? What do clowns eat on the 4th of July? Nobody knew the answer to these questions until now!Adults always say it is rude to play with you food but who needs adults? We had a a sausage making day in the Instructables test kitchen balloon animals seemed like a great way to celebrate. Maria Finn, Meredith Scheff-King, Coby Unger and Will Doenlen were instrumental in making this possible.  Step 1: Meat Preparation. Not too long ago Maria and a bunch of other Instructables artists and staff butchered a whole pig and we are still enjoying the meat from it. Before making sausages the meet must be ground. We used an electric grinder because grinding the amount of meat we used for sausages would have been a real chore with a hand grinder. It is best to keep the meet semi-frozen when grinding in order to get the correct consistency. If you are making hot dogs rather than sausages grind the meat multiple times to get a finer, more homogenous texture. Step 2: Prepare the Sausage Filler. You can get sausage casing from most butcher shops. They will often sell it in extremely long lengths all bunched up on a tube. If it has dried out at all soak it in water first before transferring the casing onto the nozzle of your sausage press. This is by far the weirdest part of the process. Next, simply fill the hopper in your sausage press with the ground meat and place it under the plunger. In our sausages we added a variety of different types of spices and fruits for extra flavor. Peaches and apples were the most delicious but blueberries and cherries were pretty great as well.  Step 3: The Fun Part. Filling sausage casings is always the fun part of the process, but we made it even more fun. Rather than trying to explain every bit of the step by step method for making a balloon animal dog you should check out this Instructable. The biggest tip for this step is to switch the direction of twisting with each section. If you always twist in the same direction you will untwist the links behind you as you go. Also, leave more room at the end of your sausage casing than you think you will need to tie a knot. It's slippery stuff and pretty hard to tie.  Step 4: Prepare to Cook. The balloon animals needed a bit of adjustment after filling and a little stabilization. We used skewers between the links (but not through any of the casing) to hold the legs and ears upright. The flower didn't really need any extra support, it was beautiful on it's own.  Step 5: Cook. We decided baking was the best way to make sure the sausages were cooked all the way though. After baking we also pan seared them in garlic and oil for a little extra flavor.  Step 6: Arrange and Enjoy. In the restaurant industry people say that presentation is one of the most important factors in the success of a meal. Once again, don't let adults tell you not to play with your food. Adults ruin everything.