MRAMG/MRAMG-Bench huggingface dataset:
Introduction: How to Make a Whitefish Sandwich. Source: http://meal5.com/simple-healthy-recipes/how-to-make-a-whitefish-sandwichCan’t go wrong here with this lightly pan-fried fish sandwich. Walleye and tilapia are great choices, and buying it as fresh as possible will make it even better. A simple egg wash helps the flour stick nicely to the fish and will give it the right amount of crispiness while keeping it out of greasy territory. You’ll know it’s done when it turns golden on the outside, and white and flaky on the inside. Serve in a hoagie bun with Tangy Tartar Sauce. It's easy to make and oh so good! Ingredients1¼ lb. fresh walleye or tilapia½ cup flour1 egg4 hamburger or hoagie buns Salt and pepper Tangy Tartar Sauce Ingredients1 Tbsp. light mayonnaise1 Tbsp. non-fat plain Greek yogurt 1 Tbsp. sweet pickle relish1 tsp. balsamic vinegar Step 1: . Part 1: Prepare fishRinse fresh fish and pat dry with paper towel.In a small bowl, whisk 1 egg, plus 1 teaspoon water together until frothy. Step 2: . Part 2: Prepare coating Pour egg wash into a flat dish.Put flour into a flat dish. Step 3: . Part 3: Coat fishDip fresh fish into egg wash covering completely, then dredge through flour to coat lightly.Season with salt and pepper. Step 4: Cook Fish. Over medium heat place fish in skillet or griddle.Cook until golden brown (3-4 minutes)Turn fish over, allowing second side to cook until fish is done(2-3 minutes or when fish turns white and flakes apart easily). It doesn't take long so keep an eye on it :)Butter both sides of bun and toast until golden brown.  Remove and set aside. Step 5: Step 5: Prepare Tartar Sauce. Combine all ingredients and mix thoroughly.Season to taste with salt and pepper. Step 6: ​Step 6: Build Sandwich . Spread tartar sauce on toasted bun and assemble sandwich. Step 7: ​Step 7: Finished. Serve immediately
Introduction: Delicious Honey Peanut Snack. One time I was in the store and I saw these little packets (really little, maybe two or three inches long) filled with different flavored "nut-butter" mixes. For example they had hazelnut chocolate, almond maple, and cashew vanilla. I had tried each of the different flavors and they were so good! The only problem was that they were so expensive!So I was messing around with different ingredients, and I discovered this amazing recipe for peanut butter honey bannana snack!  Step 1: Numnums. What you will need is...-Creamy Peanut Butter-Honey-Bannana Step 2: Scoop It. Scoop a generous amount of peanut butter into your bowl or cup. Step 3: Your Bananas, Honey!. Mix in a spoonful of honey and mix it up to it has a consistent texture.Now just chop up you bannana and place it on top of your yummy mix! Step 4: Enjoy. Now just sit back and wolf down your (some-what) healthy snack!Leave suggestions, questions, or comments!Thanks for reading!~Seymour Sky Productions
Introduction: Pirate Delight Jell-O. You’ll need:
Some Fat Free Vanilla wafers (20 cookies)
A couple 8oz single serving containers
2 cups water and a way to get it boiling (16 oz water)
2 small boxes island pineapple Jell-O (2-4oz boxes or 1-6oz box)
At the Doc Mangus compound we like things intense so when we make Pirate Delight Jell-O we use half the water called for in the box direction. In this example we will use 2 cups, (16oz), water and 2 small, (2-4oz), boxes gelatin. Step 1: . Bring the water to a boil then add both boxes of gelatin. Stir until the gelatin is completely dissolved. Step 2: . Carefully transfer the hot mixture to your serving containers. We have a lot of these 8 ounce jars laying about so we used them.
Add eight  to ten vanilla wafers to each serving. The wafers will float at first then sink below the surface.Tip: We like Orange, Peach, and Island Pineapple flavors the best. Island Pineapple kinda tastes like pineapple upside down cake in this recipe. Adult Pirates will be delighted to substitute 1/2 cup rum for 1/2 cup of the water.
Introduction: Easy Vegan Recipe for Paella With Aubergines. Here’s main course combining the Mediterranean cuisine with the strong flavours of the East. As I can’t think of an exact name this meal should have, I’ll simply call it “vegan paella” for two reasons – the yellow coloured rice and the rich amount of vegetables in it.
Products(for 4):
1 small bowl of basmatti rice (~200 g)
100 g pitted black olives
two large (~700g) aubergines
4-5 average tomatoes
1 large onion
6-7 cloves of garlic
a handful of fresh parsley
4 tbsp olive oil
1/2 teaspoon turmeric
1 pinch cinnamon+1 coriander
grounded black pepper, paprika
salt (for the aubergines)
Cut the aubergines in large thin circles, salt them and put aside.
Chop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.
Cut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.
Rinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.
Pour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.
Cut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.
Cook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top. 
More Easy Vegan Recipes!
Introduction: Bacon and Corn Risotto. Corn and bacon are a natural combination. The saltiness and crispiness of the bacon mixed with the sweetness of the corn. This is a simple, easy-to-cook risotto with the popular combination of bacon and corn topped with some green onions! This delicious meal is very simple and easy to cook, that even non-cookers can easily make it without screwing up, and it can be made in less than 10 minutes.  Step 1: Ingredients. Bacon  Corn (frozen)  Chicken Stock  Rice  Green Onions  Garlic  SaltKitchen ToolsCutting board and Knife  Large pan Step 2: Making the Rissoto. Cook the rice in the rice cooker but instead of water, use chicken broth, to make the risotto. Step 3: Dice Garlic. Slice the garlic to uniform cubes.  Step 4: Pan Fry Bacon. Place three slices of bacon on a large pan.  Pan fry it in medium heat.  Step 5: Slice Bacon. Slice the bacon to smaller slices to make bacon bits Step 6: Saute Garlic. In a large pan, saute the diced garlic until lightly brown.  Step 7: Add Corn and Bacon. Once the garlic is light brown in colour, add the corn and bacon to the pan to reheat it.  Heat it for about 2-3 minutes. Step 8: Add Rice. Add the rice / risotto cooked earlier with the chicken broth.  Mix it well with the bacon and corn Step 9: Garnish. Garnish it with green onions.
Introduction: The Perfect Fresh Guacamole. I'm going to show you how to make some of the best guacamole you've ever had.  Guacamole is one of those snack foods that varies considerably everywhere you try it.  This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree! Step 1: Ingredients. > 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas) > 3 - 4 cloves fresh garlic, minced > 1/2 lime > 1/2 med white onion, finely diced > 1/2 tsp coriander > 1 tbsp fresh finely chopped cilantro > 2 Roma tomatoes  (or 1 beefsteak), diced > 1 tsp kosher salt Step 2: Directions. 1.) Cut and Peel the Avocados.  If you've never done this before, here is a great how-to article.  Don't be intimidated. It is a very simple process.  Just be careful with that knife. 2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.  Using your tool of choice (large spoon or pestle) mash the avocado well. 3.) Squeeze the juice from 1/2 lime over the avocado. 4.)  Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast. Step 3: Tips. > Save the seed from an avocado.  If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown. > Don't add too much cilantro. It will easily overpower the guacamole.  > The Avocado's must be ripe and slightly soft.  This is critical to the texture and taste of the guacamole.  > While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun  authentic serving dish. > This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread For more recipes and other projects please visit my personal site: http://manganlabs.com
Introduction: Nacho (Not Your) Average Nachos. These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love.  Step 1: Ingredients. Scoops tortilla chipsGrated cheese (here I used monterey jack for the peppery kick)Red and yellow bell peppers Refried beansGreen onionsAvocadoSour creamCumin, chilli powderSalsaLime juiceNote: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.) Step 2: Start Filling. Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on. Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop.  Step 3: Keep Filling the Scoops and Cook.. Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown.  Step 4: Final Filling. After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour). Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila! Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.Put out salsa next to them for people to dip or add to their nacho scoops.
Introduction: Easy Kefir. If you've ever made Kefir from powdered kefir starter you may have thought you needed to follow the instructions on the package. Not true! The instructions tell you to use a quart of milk, to heat it to 180º, let it cool to 100º and add the starter. None of this is true - it is so much easier than that. I may have the temperatures wrong because I threw out the instructions long ago but you get the ideaFollowing the directions means heating the milk - which means getting out a pot, later washing that pot, it means using a thermometer, later washing that thermometer, it means standing around watching milk almost boil, then standing around watching milk get almost back to room temperature. It means finding a container to store the kefir in so it can go into the fridge after it gets thick, then later washing that container. Following the instructions is also twice as expensive as not following them - as you will see. Step 1: Supplies. 1/2 gallon of milk - I use organic whole cow's milk but you can use goat milk as well as lowfat milk.Kefir starter - available at Whole Foods and here on Amazon.spoon and cup. Step 2: Mix and Pour. Pour out a bit of milk and add the culture to it. Mix it well and then just pour back into the milk container. Step 3: Shake. Put on the cap and shake or turn it upside down 25 times or so.I've made kefir this way for at least two years now with success every time. Step 4: Wait 24 Hours. That's it, just wait 24 hours with the container sitting out of the fridge. After 24 hours you can test the consistency and see if it's as thick as you like, if not then give it a few more hours. Afterwards just put it in the fridge - it will stay delicious for at least a month, though it is unlikely it will not be drunk well before then. The milk container does get a nice bulge to it but that's OK.You may use a few tablespoons of your homemake kefir to start another batch - the same way - by stirring it into a cup or so of milk and then pouring that mixture into your container of milk. I have hear that the powered starters make for a culture that gets weaker over time. I don't know if this it true because I get tired of kefir after a few months of eating it and take a kefir break for awhile. Step 5: Kefir Soup. This may be weird sounding to all of you who are used to sweet kefir with fruit found on the grocery store shelves, but I eat mine in a soup bowl with a soup spoon, drizzled with olive oil and sprinkled with salt, chili powder and sesame seeds. Yummers.
Introduction: Corn Salsa. 
          Corn salsa is so simple and tasty. I've been sick the past couple of days and it was one of the only things that sounded good. :) This salsa is best with fresh corn, but it works well with frozen corn too! Just pop it in the microwave to defrost or leave it overnight in the fridge.
Ingredients: 		1 1/2 - 2 cups fresh or defrosted corn
		1/4 red onion
		1 jalapeno or serrano pepper
		1/2 tomato or a few cherry or grape tomatoes (if tomatoes are out of season, the smaller ones will taste better!)
		1-2 limes
		salt
		chili powder
		cilantro
Method: 		Dice the onion, tomatoes and jalapenos and dump into a big bowl with the corn (I like to scoop out the excess seeds and liquid from the tomatoes, but you don't have to!)
		Add a pinch of salt, a pinch of chili powder and the juice of one lime.
		Taste and add more lime and salt as needed!
You will want to use lots of salt. I normally put in two big pinches, which always seems like far too much but works perfectly. You do need quite a lot to balance out the sweetness of the corn. Same with lime juice - you'll use more than you think! It's never more than two limes, though.
Keep in mind that this is best eaten right away - the salt will pull water out of the veg and make it runny after a while. :)
Introduction: Watermelon Dessert "Pizza". Why not put a twist on the old fruit platter, and dress it up like a pizza?When eating watermelon one summer day, I realized a slice looked not too far off from a pizza bun covered in tomato sauce - and thus the idea for watermelon dessert "pizza" was born.With your toppings on hand, this should take no more than a few minutes for each "pizza". Step 1: Ingredients. The base of the "pizza", aka. the bun with tomato sauce is a single slice of watermelon. Choose your own toppings. Experiment. Go crazy.Here are some ideas:- galia or honeydew melon, cut into circles (slices of mozzarella cheese)- green or blue grapes (olives)- strawberries (pepperoni or other sausage)- green or yellow apple, shredded (shredded cheese)- green kiwi (fresh herbs, pesto) Step 2: Making the Pizza. For the first "pizza", I added circular pieces of galia melon. I used the top of a glass to punch out perfect circles. I planned on using kiwi for the green herbs, but as luck would have it I picked up the wrong kind of kiwi (yellow instead of green). The green "herbs" are pieces of watermelon skin, cut into shape with a knife and a pair of scissors.For the second "pizza", I used a cheese grater to grate an apple and used this for cheese topping. I added strawberries and grapes to represent pepperoni and olives.The most important factor in any kind of creative dessert is to have fun, so don't let your selection of fruits be a limit. Use what you have, and experiment.I would love to see what you come up with, or if you have any ideas for other toppings!
Introduction: Authentic Horrchata . Horchata is a creamy agua fresca made with rice, cinnamon, evaporated milk and condensed milked mixed with water. Nothing beats it on a hot day and it's super easy to make. so first thing first here's what you need:3 cups Long Grain Rice1 Mexican Cinnamon Stick 1 can Condensed Milk1 can Evaporated Milk2 Tbs Vanilla extract SugarWaterFine mesh strainer (Optional)You can always change the recipe because it's really to you. Some people like it sweet, some like it with alot of cinnamon. My mom always eye balls it.My mom makes a double batch and keep the concentrate in a separate container so when it runs it (which it will) you can easily make another batch. Step 1: . So grab your rice and throw it in a pan. Your gonna want to keep it on medium heat. now Grab a wooden spoon and stir the rice often. Step 2: Toasting the Rice. First the rice is gonna get really white. Keep stirring your rice until you get a even browning throughout the rice grains. This takes about 10-20 minutes, you don't want to rush it. Step 3: Cool and Soak. Now that your rice is ready place it in a bowl and let it cool off. Next you add water and let the rice soak it for at least 3 hours or overnight. You can rush it if you like but it's not the same. Add your cinnamon stick, I like to bury it under the rice but my mom says it's the same thing. After 3 hours the rice is ready for the next step. Step 4: Add Milks and Blend. Seperate the rice and cinnamon into 2 batches. Save the second blended batch of concentrate for your refill. Now place your rice and cinnamon in the blender about half way. Add your vanilla extract, condensed and evaporated milk and blend it as smooth as you can. Step 5: Last Step. Grab your favorite pitcher and fill it up halfway with water. My mom added a little extra condensed milk to sweeten it up a bit. If your using a strainer place it on top of the pitcher and pour your rice blend in. If you like it a little sweeter you can add some more condensed milk or sugar to taste.Finally grab a cup with some ice and pour that liquid white gold down your throat hole haha.
Introduction: Homemade Carbonara. I just love carbonara!  I would say it is my favorite pasta/sauce.  I thought, it must be impossible to make something so delicious.  Well, it isn't!  It is very easy.  So I made it and promptly ate it all up (with some help). Step 1: Ingredients. 
          This amount of ingredients fed my husband an I. The sauce was thick so it could serve 3.Ingredients: 		Pasta (I used enough for 2)
		1/2 Cup Grated Parmesan Cheese (Grated is better, mine was just shredded but it worked out fine)
		1 Pkg. Bacon (I just really like bacon, you don't need this much)
		3/4 Cup Peas
		1/2 Cup Heavy Whipping Cream
		3 EggsSupplies: 		Pot for boiling Pasta
		Pot/Pan for Bacon
		Bowl for mixing sauce ingredients
		Wooden Spoon
		Cutting Board and Knife Step 2: Get Everything Going. Bacon: 		Cut up your bacon.  
		If you don't want to cut it up, you can cook the full strips and try to break it up with your spoon as you cook it.  
		Put a bit of olive oil in a pan and turn on the stove.
		Throw in the bacon and start cooking!
		(Mine made a mess of the pan since I was always stirring it so you may not want to do this if you really don't want to clean that mess.)
		Drain the fat when it's done.
		Either put it back in the same hot pan to wait, or if the pasta is ready, you'll be mixing it with that.Pasta: 		While the bacon is cooking, start heating up some water.  (You might want to do this before you start the bacon.)
		Boil your pasta until it is cooked the way you like.
		Drain the pasta and put it back in the pot.  (Go on to next step)Peas: 		Cook the peas.
		That is all.
You are doing everything at the same time, but it's not bad at all.  I thought I would be going crazy running from one thing to another, but it isn't that much to do.  Cook up the peas and then just set them aside.  Boil water and we all know that takes forever and you just have to wait for it to happen.  You will spend most of this time preparing and cooking the bacon.  
         Step 3: Mixing Time. 
          While your bacon and pasta is finishing up, mix up your sauce.  
		Crack and beat your eggs.  
		Once they are ready, mix in the whipping cream and parmesan cheese.  
Mix it all together! 		Once the bacon and pasta is ready (ideally they will be ready at the same time), take everything off the heat and mix it all together in one of the hot pots you just used.  (Remember to drain the pasta first!)
		Mix everything up.  You are using the heat from the pasta and bacon to cook the sauce. (I actually put it back on the stove on the very lowest setting for a couple minutes because my bacon and pasta didn't finish at the same time and I was afraid I didn't have enough heat to cook the eggs and cream properly.)*Be careful not to scramble the eggs by cooking it on too high a heat, that is why you take the pasta and bacon off the heat before adding the egg mixture.
		When everything is mixed up and heated up, stir in your peas and you are ready to eat. Step 4: Eat It!. It is so good!  Eat it up!
*Note for reheating.  It's hard.  You need to carefully heat it up like you would with candy melts.  Otherwise you start to scramble the eggs.
Introduction: NaSiGoRaNg. NaSigorang
making of nasigorang-
for chillie oli -
                   (1cup oil,chillie flakes,dry chillies,sugar n fry )
for curry-
                  in a seperate wok ad oil add  g&g chopped n fry and then add onions n fry and after that add 4 eggs an scramble it after that add the chillie oil that we made before n then add the marinated prawns(turmeric n with salt) and the fried fish pieces and boiled shredded chiken pieces and   mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix  n let it to boil after that add the boiled rice and mix well by adding  pinch of ajinamoto n add the chopped spring onion leaves n serve with some coriander leaves  and with kebabs wid hotty hot!!!!!!!
Introduction: Peach Brown Betty. Brown betty is a tradition desert similar to a cobbler, crumble or bread pudding. They are normally made with apples in the fall, but this being summer, I wanted to make a variation with peaches, which are in season. This is a very easy recipe to make and it is a wonderful summertime treat!As always, thanks for reading! Step 1: Ingredients. 3 Cups peaches  - preferably fresh but you can used canned if that's what you have. This is about 4 medium peaches.3 Cups bread crumbs - This is about 6 slices of sandwich bread3/4 Cup brown sugar1 tsp cinnamon1/2 tsp nutmeg1/4 tsp salt4 TBSP butter (unsalted)1 TBSP Bourbon (optional, but recommended) Step 2: Prep - Peaches. Peel and cut peaches. Chop into small pieces and place in mixing bowl.Add brown sugar, bourbon, nutmeg, cinnamon and salt. Stir well and set aside. Step 3: Prep - Breadcrumbs. Place bread in oven at about 350 degrees to dry it out a bit. Basically, you are trying to make it a bit stale.Conversely, you could just use stale bread if you have it on hand.Dice the bread and crumble finely. I used a food processor to accomplish this.Melt the butter and add to the breadcrumb mixture. Give it a quick mix. It's not necessary to over mix it. Step 4: Optional Step - Fresh Whipped Cream. Add a 1/2 Cup of whipping cream into a mixing bowl. Add 1/2 tsp vanilla and 1 TBSP sugar. Whip or whisk until stiff peaks form. Refrigerate until ready to serve. Don't wait long.  Step 5: Combine and Bake. Layer the breadcrumb and peaches. There isn't necessarily a right or wrong way to do this. I just went for even layers.Place into a 375 Fahrenheit oven. Make sure it is covered with either the lid or foil.Bake for 40 minutes. Remove cover and lightly stir the mixture, then place back into the oven for and additional 10 minutes uncovered. Remove and allow to cool slightly.  Step 6: Serve It. Serve hot or warm with either vanilla ice cream or whipped cream. Enjoy!
Introduction: Raw Vegan Cupcakes. Sometimes at Instructables HQ we have in house contests where we challenge each other to the best foods. This time around, we decided on cupcakes. 
I chose to whip up a batch of awesome vegan raw cupcakes! these are easy to make and require no baking!  Step 1: Ingredients. These cupcakes have 2 main parts, "cake" and "frosting"
(For 6 cupcakes)
The cake is consistent of: 
1 c. of walnuts
5 Medjool dates, pitted
1 tbsp Coconut Oil
2-3 tbsp of Cacao Powder or cocoa powder
1 tsp of Vanilla extract
Pinch of sea salt
and the frosting is:
1/2 c of Peeled Almonds
3 tsp of Agave Nectar
4 tsp Coconut Oil
Juice from 2 limes Step 2: Making the Cupcakes. for making the cupcakes, i just threw all the ingredients in a food processor and waited till they where all stuck together. It took about 7 minutes, if your mixture is a bit to dry add a bit of water to get it going. You should be left with a tasty sticky chocolately mess.  Step 3: Frosting. For the frosting i used a blender. First i melted the coconut oil a bit to make it creamy and then put in all in a blender and let it whurl! took about 5 minutes to get the right consistency. If you don't blend it enough your frosting may be gritty.  Step 4: Frost Your Cupcakes. Next put your cupcake batter in cupcake papers and then cover them with tasty frosting.  Step 5: Chill and Serve!. to get them the right texture, chill them for about an hour and serve! 
These are very tasty treats set to please any palette, vegan or not!
Hope you enjoyed these cupcakes!
Introduction: Quick Fix Donuts. My 5 years old son always asks for an after school/taekwondo surprise and sometimes I prepare him these donuts as they are ready in less than an hour and using ingredients that you can find in your pantry.No need to proof yeast, no need the hassle much, and definitely kids approved.If you are looking for airy donuts that you can get from Tim Horton's or Dunkin Donuts, these are not for you. These donuts are crispy on the outer and somewhat resemble a cake texture in the center. Step 1: Ingredients and Method. Mix in a bowl:2 c AP flour2 tsp BPa pinch each of cinnamon powder, nutmeg powder and saltIn a separate bowl, melt:2 tbsp shorteningInto melted shortening, add in 1/2 C milkIn another bowl, beat together:1/2 c sugar and 1 whole eggPour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.Let rest in the fridge, uncovered, for 30 minutesRoll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate. Step 2: Enjoy~. I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker's semi sweet chocolate and sprinkles, and left some more plain for my 16 months old :)This recipe makes 6 mini donuts, 6 drop donuts, and 10 medium size donuts.
Introduction: Paddle Bit Baked Potato.   Here is a simple way to hollow out a potato so you can fill it with desired ingredients and bake. Step 1: Gather Equipment and Ingredients . Drill Paddle Bit ( I used a 1 1/4in, but the size of bit depends on the size of the potato)Tin FoilPotatoCheeseButterChivesBacon BitsSour Cream This is what I use for my potato, but the ingredients can be modified to fit your taste. Step 2: Core the Potato.   Using the drill place the tip of the paddle bit into the top center of the potato.  Slowly drill out the center of the potato.  Caution when doing this. You do not want to get you hand while coring the potato.  Also, try not to go all the way through the potato. This will make a mess when baking and the ingredients will leak out.  This would also be a good time to start per-heating the oven at 350 degrees F. Step 3: Fill the Potato. Fill the potato with the ingredients in what ever order you desire.I like to put them in layers with butter on the top and bottom. Step 4: Wrap in Tin Foil. Wrap the potato in tin foil.Then take an extra sheet of tin foil to make a base. This is to hold the potato upright in the oven while baking.Once wrapped place into the over for hour to hour and a half. Depends on the size of potato. Step 5: . Removed from oven and unwrap and enjoy. Caution they will be hot.
Introduction: Ham and Pineapple Pinwheels. Here's an easy recipe for some tasty pinwheels with a tropical flair!These tortilla roll-ups are perfect for a Summertime backyard barbeque. Step 1: Ingredients. Thinly sliced Ham1 large can Crushed Pineapple, drained8 ounces Cream Cheese5 or 6 Large Flour Tortillas Step 2: Cream Cheese. Allow the cream cheese to set out of the refrigerator for about an hour so it will be easier to spread. Spread a thin layer of cream Cheese on a flour tortilla. 1 package of cream cheese (8 ounce) is enough for 5 or 6 large tortillas. Step 3: Pineapple. Open can and drain the pineapple very well, you'll want to remove as much juice as possible to prevent the roll-ups from getting soggy. Spoon the crushed pineapple on top of the cream cheese and spread. Step 4: Sliced Ham. Remove thinly sliced ham from package. Blot each slice with paper towel to remove excess moisture. Layer a few slices of Ham over the pineapple. Step 5: Roll and Slice. Roll up the tortilla and cover in plastic wrap. Place in refrigerator for at least 1 hour before cutting. Remove plastic wrap and slice in 1" pieces with a serrated knife.Place on serving plate. Cover with plastic wrap and keep refrigerated until ready to serve.Enjoy!
Introduction: Potato Bonda : an Easy to Make Snack Food. Potato Bonda or Potato Balls are an easy to make snack food which can be made in a very short time. Whenever some unexpected guests arrive, you can make this tasteful snack and surprise your guests. Step 1: Pressure Cook the Potatoes. Pressure cook five to six (about half a kilogram) of potatoes in a pressure cooker for about eight to ten minutesRemove the cooker from stove and allow the pressure to come down to normal Step 2: Mash the Boiled Potatoes. Once pressure is normal, remove boiled potatoes from cookerYou can place the potatoes in cold water to rapidly cool them downRemove skin and mash the potatoes with your finger without any lumps Step 3: Saute the Mashed Potatoes. You can prepare other ingredients when the potatoes are being pressure cookedChop two medium sized onion and keep asideChop five or six Green chilies (as per your taste) in to fine piecesPlace a frying pan over medium flame and add about a tablespoon of oilStir fry the chopped onions and Green chilies till raw smell disappearsAdd salt to taste and the mashed potatoes to the pan and mix wellRemove the pan from stove and allow the potato mix to cool down Step 4: Make Batter. In another vessel, take the following ingredientsAbout half a cup of chickpea flourOne teaspoon of red chili powderOne teaspoon of cumin seed powderOne teaspoon of fennel seed powderAbout half a teaspoon of Asafoetida powderSalt to tasteMix all these ingredients with water to form a thick batterNow make about one inch size balls with the mashed potato mix and place them in the batter so that the potato balls are evenly covered with batter on all sides.If the batter is very thick, add little water. If it is runny, add little amount of chickpea flour. Step 5: Deep Fry the Potato Balls. Heat enough cooking oil over medium flameOnce the oil is heated, add the coated potato balls one by oneRotate the bonda with a ladle so that all sides are evenly cookedWhen the outer surface of the Bondas turn golden brown remove from oilStrain extra oil using a strainerServe this delicious snack food hot with coconut chutney and coffee
Introduction: XXL-Ravioli Au Gratin. What are you doing with fresh pasta? Noodles? Spaghetti? How boring....I made huge Ravioli, XXL size ones! And because I didn't want them to fall apart, when boiling, I just baked them, almost like a Lasagna. I filled them with a mixture of pork and Ricotta, but you could also fill them with a cheese or vegetable filling. A little tip: Use a huge gratin dish. Mine was a little too small and so I had to put the Ravioli slightly on top of each other. Pasta tends to stick, so mine were sticking together after baking and I could not remove them nicely. But they tasted wonderful anyway! Step 1: . For the Pasta:For 3 Persons:200 g Pasta Flour (Durum Wheat Flour)2 big EggsKnead the ingredients together until you have an elastic dough.Let rest under a bowl for 30 minutes. Step 2: . For 6 big Ravioli:300 g ground Pork50 g Bacon Bits2 cloves of Garlilc, chopped Salt and Pepper Rosemary Paprika Oregano 300 g Ricotta400 ml Tomato Sauce from the Jar grated CheeseFry the bacon bits and the chopped garlic in a wide pan. No need to add any fat as the bacon will have enough. Then add the ground pork, season well and fry until well browned. Put aside and let cool. When it is cooled mix with the Ricotta. Step 3: . Roll the pasta out very thin and cut the sheet into 6 rectangles. Put 1-2 tbsp of the meat filling on each one. Brush 1 cm at the sides of each pasta sheet with cold water. Step 4: . Fold the Ravioli together and push the sides well together. If you like them to look nice use a Ravioli cutter to cut all sides nicely. Step 5: . Grease a large gratin dish and pour the tomato sauce into it. Put the Ravioli into the sauce.Bechamel Sauce:30 g Butter1 heaped tbsp Flour 400 ml Milk Nutmeg20 g grated CheeseFor the Sauce Bechamel melt the butter in a small pot and add the flour. Mix until it's a big blob of flour, then add the milk and season with pepper, paprika and nutmeg. Whisk well all the while until it thickens. Add the grated cheese and mix. Step 6: . Pour the sauce over the Ravioli and sprinkle some grated cheese on top. Step 7: . Bake at 180 C for 30-40 minutes.Serve hot!
Introduction: How to Press Tofu. Tofu is one of my favorite foods to cook with. There are so many ways to cook it and it accepts flavors really well! I know that many people have issues with the texture of tofu, so I thought I'd show how I press my tofu to get the best texture from it. This really only works with medium, firm and extra-firm styles of tofu - anything softer and it'll just crumble under the weight!Plus, when you press tofu properly, you remove LOADS of water, which means there's more room for marinade and seasonings to get in and make your tofu awesome. :D Step 1: What You'll Need to Press Tofu at Home. You can buy tofu presses (or make your own! We have a few tutorials here on Instructables), but they tend to be kinda expensive for how often I'd use them. Instead, I use these items:2 large plates2 paper towels or one cloth towela few canned foods or books, whatever you have on hand Step 2: Drain Your Tofu Over the Sink. I like to use a knife to cut one edge of the package and let the tofu drain over the sink. You can slightly squeeze the package at this point too - it'll help get out a bit more water before pressing! I just press my palm into the top while I let it drain. Just don't press too hard, you can bust the tofu. :P Step 3: Set Up the Press. Place the paper or cloth towel on a large plate in the middle. Make sure to fold it several times so there's quite a bit of bulk under the tofu. This is especially important if you're using paper towels - never do just one layer because it will disintegrate and attach itself to the tofu. Yuck! Place the tofu onto the towels, and then place another plate on top as shown. At this point, put 2-3 cans or a couple books on the top plate. This will create your press! Just make sure you don't add too much weight, because you can cause the tofu sides to break and collapse. Step 4: Press the Tofu for 15 Minutes to 1 Hour. The longer you press it, the better it will be! I normally do mine for at least 20 minutes because I always seem to be rushing to cook, but an hour makes for amazing tofu as far as I'm concerned. I had enough time to let it sit for an hour today :DIf loads of water starts building up in the bottom plate, pour it off, otherwise just let it hang out. (See photo above for a gauge of how much water will come out!)If you're using cans you may need to slightly adjust their position or remove one depending on how the tofu is looking. Sometimes too much weight in one place can cause the tofu walls to bow out and break.  Step 5: Comparison of the Tofu Before and After. This is what the tofu should look like at the end - it should be a bit smaller! If you pressed it for long enough, you won't see any excess water seeping from the sides, either. :D
Introduction: Bechamel Sauce and Potatoes. I was in dire need to create a recipe for the snack foods contest so I thought I would try something original (or semi-original at least) and decided to try and make potatoes with bechamel sauce.  The recipe is quite simple and is easy to make in no time at all. NOTE: My sauce is a little runny because I over cooked the roux and used too much milk in the original recipe, it is usually much thicker.ANOTHER NOTE: I was only using two potatoes in the pictures because I was only making this for myself this time.   Step 1: Materials and Potatoes Recipe. Materials:  (for everything)
    -pans (I had 3)
    -whisk
    -scale (metric preferably)
    -grater
    -colander
    -plate
    -silverwareIngredients:
    -flour (40 grams)
    -butter (40 grams)
    -2 eggs
    -milk (2 cups)
    - 4 potatoes
    -olive oil
    -seasoningsPotato recipe:
   1.) peel and grate those bad boys.
   2.) rinse under cold water until the water that comes off of them is not cloudy. (this is to remove the starch so they aren't that starchy.)
   3.) dry off the shredded potatoes as much as possible, use a paper towel to squeeze out the water and transfer them to another bowl and pat dry. (now would be a good time to start heating up the oil in a sauce pan)
   4.) Beat eggs and season with salt and pepper well then pour onto the potatoes and mix well. (I would not recommend letting the mixture sit out for long as it will not keep that long)
   5.) use a spoon as a guide and clump together the egg-potato mixture and place it in the saucepan of oil.  Cook until very lightly browned (the potatoes will become bitter if they become too dark because of the eggs cooking too much.)
   6.) the potatoes are now done!! Hooray Step 2: Garlic Bechamel Sauce Recipe. 1.) measure out 40 grams of butter and 40 grams of flour.
2.) melt the butter in a medium sauce pan then whisk in flour until a roux is formed. Then cook said roux for approx. 5 minutes. 
3.) whisk/stir in milk 1 cup at a time, I would recommend using a rubber spatula, and be sure to stir vigorously to remove all lumps.
4.) let it simmer 10 minutes then season generously with salt, pepper, onion powder and garlic powder.
5.) the bechamel sauce is now complete and ready to pour on top of your potatoes.
Introduction: Cherry Vanilla Tea. The tea used in this recipe comes from Romania. It's absolutely divine! Without further adieu, I present the recipe! Step 1: Ingredients. For this recipe, you will need:2 teaspoons of cherry vanilla tea1/2 cup hot water2 sugar cubes (optional) Step 2: Soaking the Tea. Pour the hot water into a cup, and also place a small drainer inside. Place the tea inside of the drainer, making sure that it is submerged in water. Let sit until the water turns a deep pink / red. Step 3: Adding the Sugar. This step is optional, but if you like, you can add 2 sugar cubes while the tea is still hot, to ensure that the sugar will dissolve. And that's all folks! Enjoy!
Introduction: How to Make Mango Pickle, the South Indian Way. There are many different methods to prepare mango pickle. This is one such method used in South India which will allow you to store the mango pickle for a long time. The recipe is simple but may take a week as the mango pieces are mixed with salt and seasoned in the sun for a week. Step 1: Cut Mangoe Into Pieces. Take one medium sized raw mango. This one I have harvested from our tree.Cut the mango into cubes of about 3/4 inches in size.Remove the seed from inside but leave the hard shell intact.Transfer the cut pieces in to a bowlThe raw mango pieces weighed about 200 grams. Step 2: Add Salt and Keep in Sun. Add about 20 grams of crystal salt to the mango pieces.Shake well so that all pieces are uniformly mixed with saltCover the bowl with a clean cloth and keep it in sunlight.Keep the mango pieces in sunlight for seasoning. Shake mango pieces everyday.After a week of seasoning, the mango pieces are ready for pickling. Step 3: Other Ingredients. The following ingredients are required to make the spice powderDry red chilies 12 to 15 numbers (As per you taste)One teaspoon of Cumin seedsOne teaspoon of Mustard seedsOne teaspoon of Fenugreek seedsAbout 5 grams of unprocessed AsafoetidaDry roast all ingredients separately other than red chilies. Add few drops of oil in the pan for roasting red chilies.The quantities of ingredients mentioned here are sufficient for about 500 grams of Mango pieces. Step 4: Grind the Spice Powder. Allow the roasted spices to cool and then transfer all ingredients to a mixer / grinder jar Step 5: Make Spice Powder. Grind the roasted spices into powder and transfer to a bowl Step 6: Heat Oil. Heat a frying pan over medium fireAdd a tablespoon of cooking oil to the pan. We usually prefer Sesame oil for pickling.When the oil is heated, add a teaspoon of mustard seeds.When mustard seeds start to crack, add the seasoned mango pieces to the oilUse a ladle to turn over the mango pieces till all the pieces are properly covered with oil. Step 7: Add Spice Powder. As I have said earlier, the quantities of ingredients we have used to make spice powder is sufficient for about 500 grams of mangoes. Our cut mango pieces weighed about 200 grams. So we will add slightly then than half the quantity of the prepared spice powder. You can store the balance for another pickling job.Mix the spices with the mango pieces and cook for about five minutes.Turn off the stove and allow the pickle to cool down.Transfer the mango pickle to a bowl.Enjoy the mouth-watering Mango pickle with Rice, Chappathy or even with morning breakfast.
Introduction: Pull-apart Garlic Braid. This delicious garlic braid is great for beginner bakers and experienced ones alike! It's super simple and it's a recipe I developed myself. Enjoy!  Step 1: Ingredients. The things you will need is:Pizza dough1 stick of melted butter (1/2 a cup) 2-3 cloves of garlica capful of olive oila pinch of salta pinch of peppera cake pana small oven-safe bowl Step 2: . Preheat your oven to 425 degrees Fahrenheit. Step 3: . Take your pizza dough and split it into 3 parts. These will be used for the braid. Step 4: . Roll out the 3 sections of dough into strips. Step 5: . Join the tops of the 3 strips and braid them together.  Step 6: . Brush your braid with melted butter. Step 7: . Put your braid in your pan. Step 8: . Take 2-3 cloves of garlic and put them in an oven safe bowl. Step 9: . Drizzle a capful of olive oil over them and sprinkle some salt and pepper on them. Step 10: . Bake both the braid and the garlic at 425 degrees for 20 minutes. You can put both in at the same time if you want. Step 11: . Take your braid and garlic out of the oven. *CAREFUL- IT WILL BE EXTREMELY HOT* Step 12: . Combine your garlic with the rest of the melted butter and pour on the braid. Step 13: . Put the braid on a plate and enjoy!
Introduction: Sea Creature "dogs". Turn some plain hot-dogs into an underwater adventure!  Step 1: Get Some "dogs" and Make Some Friends!. I used turkey franks for my underwater adventure. You can use any kind of hot dogs you want though. Admittedly, the kind that "plump when you cook 'em" work best. They look better when done, but really...any "dog" will do! For the Octopus dogs, you need to cut the "dogs" in half. If the kiddos are helping, they can use a plastic knife! Hot dogs are soft and cut easily. Once the hot dog is cut in half, carefully cut the octopus tentacles by cutting lengthwise up the "dog" to make 8 "legs".  Doesn't look like much now, but once you cook him (or her) the tentacles will "open up" and curl on their own! Step 2: Jelly Fish!. Now that we have the Octopus "dogs" prepared, let's make them some Jelly fish friends! For these guys, you'll need some pasta. Spaghetti and "spirally noodles", as my daughter likes to call them, work best.  Just cut the rounded ends off of a hot dog to use as the head/body of your jelly fish friends. They should be about an inch. The spaghetti noodles just stick right into the cut side of the hot dog pieces. Push the spaghetti in, almost to the top and then break it off at about 2-3 inches in length. Pierce as many in as you can. The more the better. The spiral noodles sort of "screw" in, like opening a wine bottle (Moms, you know what I'm talking' about! Just pretend it's their bedtime and your opening that much needed bottle of Moscato before your bubble bath! lol) You won't be able to get as many in as with the spaghetti, but the effect is much more cute! Plop them into their bubbly boiling bath with the Octopus buddies to cook. Step 3: Leftover Fun. After you make the Jelly fish, you should have a small section of hot dog left. Cut it into small slices an "skewer" them with a few pieces of spaghetti or other pasta. Now, these don't necessarily look like sea creatures, but the kids love 'em and they make good, tasty use of these leftover bits!  Once they're sufficiently skewered, drop 'em in the pool with the rest of the kids! (Boil them with the other hot dog creations, don't actually put them in a swimming pool with your children! That's gross! lol) Step 4: Put Your Octopus's Garden Together. Once all of your pasta is cooked and the Octopus buddies are ready, it's time for the fun part! Using your kid's favourite condiments, let them decorate! Add faces, and even some relish "seaweed" to the plate! This can be as elaborate, or as simple as you want! As long as the kids have fun, they'll think they are great! We used mustard faces, and even some small pieces of Nori (dried seaweed) for the mouths. Relish makes a cute seaweed effect, but these guys even look cute swimming in a bowl of chicken broth! So let the kids have fun making and decorating their underwater friends!  Goldfish crackers also make a great addition to the party, we just didn't have any! lol I hope you and your kids enjoy this fun little lunch time creation as much as my daughter and I did! Playing together in the kitchen isn't just fun, it's yummy too!