MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Blueberry Crepes With Blueberry Greek Yogurt. I love the delicious dessert, well anytime really, French origin recipe of Crepes. Yum! There is nothing better to fight away those blues, than these Sweet Blueberry Stuffed Crepes. Enjoy this video from the Chobani Challenge using delightful Blueberry Greek Yogurt. Step 1: Quick and Easy How to Video:.  Step 2: Ingredients. 1 1/3 Cups Milk3/4 Cup All-Purpose Flour2 Eggs1 Teaspoon Lemon Juice1 Teaspoon Vanilla Extract2 Tablespoon Butter, melted1 1/2 Cups Blueberries¼ Cup Honey1 1/2 Cups Greek Yogurt, Blueberry Step 3: Instructions. 1. Blend milk, flour, eggs, honey, lemon juice, and vanilla extract in a food processor or blender until smooth.2. Heat a skillet on medium heat.Brush a coat of melted butter over the bottom and sides of the pan.3. Pour ¼ cup of batter into the center of the pan, twirling the pan so the batter spreads evenly.4. Cook for 30 seconds until crêpes pull away from the sides of the pan.5. Gently flip the crêpe over with a rubber spatula and cook for an additional 20 seconds.6. Remove from heat and transfer to a plate.7. Repeat cooking the crêpes until all the batter has been used.8. Set the cooked crêpes aside.9. Rinse and clean the same pan. 10. Heat the blueberries, and yogurt.11. To assemble and fill the crêpes, scoop 1/3 cup of blueberry mixture in the center of the crêpe from side to side.12. Tuck the side ends over the yogurt about 1-inch in.Fold the opposite sides over each other to form a wrap.13. Finish each crêpe off with a dash of blueberry mixture. Step 4: Nutrition Facts. Calories: 400Fat: 13GProtein: 12GCarbs: 60G
Introduction: Easy Chocolate Peanut Butter Mug Cake (eggless).. If you are looking to make an easy, delicious mug cake look no further. I can show you how to make one in these simple steps. It is perfect for late night cravings.Adapted from: <https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/>. Step 1: Get Your Ingredients. You will need:4 tablespoons all-purpose flour2 tablespoons granulated sugar2 tablespoons unsweetened cocoa powder1/4 teaspoon baking powder1/8 teaspoon salt5 tablespoons of milk2 tablespoons vegetable oil1 tablespoon peanut butter1 tablespoon chocolate chips to tasteOptional:Whipped cream Step 2: Mix Dry Ingredients. Mix together your dry ingredients, flour, cocoa powder, sugar, baking powder and salt, in a microwave safe, medium sized mug. Step 3: Mix Wet Ingredients. In the same bowl mix together your wet ingredients, milk and vegetable oil. Step 4: Prepare to Microwave. Add your chocolate chips and mix before adding your peanut butter. Step 5: Microwave. Microwave for 1 minute and 10 seconds on high. Step 6: Top and Enjoy. Top with whipped cream and more chocolate chips and enjoy.
Introduction: Lauki Ka Achar (Bottle Gourd Pickle) Recipe. The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle. Step 1: Recipe. Ingredients: Cut Lauki (Bottle Gourd) – ½ kgsMustard Oil – 2 tablespoonsMustard seeds powder – 1 ½ tspSalt. Red Chilly powder, Coloured red chilly powder, Turmeric powder – As per tasteMethod:Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. Mix all ingredients and store in glass jar. Keep it sunlight for 2-3 days till we get the required sourness. Once ready serve with roti.
Introduction: Chipotle Chilies Mushrooms. Great in this cold winter! Step 1: Method. 2 chipotle chilies450 g white button mushrooms, skinned4 tbsp oil1 onion, chopped2 garlic, crushed/mincedfresh coriander for garnishSoak chilies in hot water for 10 mins, drain and cut off the stalksSlit chilies and scope out the seeds then chop nicelyTrim mushrooms and clean them (if they are huge, cut them in half, otherwise leave them as is)Heat oil, add onion, garlic, chilies and mushroomsStir fry for 6-8 minutes, coating evenly until onion is tenderSpoon into plate and garnish with corianderNote: you can also chop some coriander and mix with mushroom at the very end Enjoy~
Introduction: PB & Banana Piggy Sandwich. 
          This is a fun sandwich for the kids to help make. Fill it with their favorite fillings.IngredientsRhodes™ Dinner Rolls, thawed but still cold1 egg, beaten  raisins  peanut butter  bananaInstructionsCombine 2 rolls and flatten into a 5-inch oval. Place on a sprayed baking sheet. Cut another roll in half. Flatten one of the halves into a 2 1/2-inch circle for the nose. Use a straw to make nostrils (enlarge holes because they will shrink). Place nose on the face. Flatten the last half into a 3 1/2 x 2-inch rectangle. Cut the rectangle in half diagonally making 2 triangles. Place triangles at the top of the face and fold the points over to make the ears. Press raisins into the face for eyes. Brush everything with beaten egg. Repeat to make as many sandwiches as desired. Allow to rise 15 minutes. Bake at 350°F 15-20 minutes or until golden brown. Cool, slice and fill with peanut butter and banana.  Video Instructions At: http://www.rhodesbread.com/recipes/view/2287
Introduction: Blue Popping Candy Donut Balls Recipe From Food Devils. Delicious popping candy donut balls that will be enjoyed at every childrens party Step 1: Ingredients.                     1 tbsp yeast 4 tbsp caster sugar 150ml/5¼fl oz milk, warmed 225g/8oz plain flour, plus extra for dusting ¼ tsp salt 50g/2oz butter, melted 1 free-range egg, beaten Popping candyBlue food colouring300ml/10½fl oz vegetable oil, for deep-frying Step 2: . Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until  frothy. Step 3: . Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.                                                       Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter, the egg and the blue food colouring. Step 4: . Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Step 5: . On a floured work surface, knead the dough for five minutes, Step 6: . Roll the dough Step 7: . Divide into balls and place in a warm place for 30 minutes, or until they have doubled in size. Step 8: . Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then  carefully turn over. Step 9: . Remove from the hot oil with a slotted spoon and drain on kitchen paper Step 10: . Mix the popping candy with the remaining sugar Step 11: . Roll the hot doughnuts in the remaining sugar and popping candy mixture.Sprinkle extra popping candy over the donut balls and serve
Introduction: Pineapple-Almond Upside Down... Cookies!. The moist, delicious yumminess of classic Pineapple Upside Down Cake has been captured ...  in a Cookie!
They're like a little taste of Springtime to brighten the Winter blues.
Happy New Year... Enjoy! Step 1: Ingredients, Tools and Prep Work. This recipe makes approximately 2 dozen cookies.Ingredients:
2 1/2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter-softened
3/4 cup White Sugar
2 Eggs
1/3 cup Sour Cream
2 Tablespoons reserved Pineapple Juice
1 teaspoon Vanilla extract
Sliced Almonds
Maraschino Cherries
1 - 28 oz can of Pineapple rings- drained- juice reserved. 
1/4 C Brown Sugar- packed
1 teaspoon Light Corn SyrupTools:
Electric Mixer
Nonstick Baking mat (Silpat) or parchment paper
Whisk
Mixing BowlsPrep work:
Remove the pineapple rings from the can. Place them on a paper towel and gently pat dry. (Save the canned juice.) Cut each ring into small wedges as pictured. Place in a bowl. Add brown sugar and Corn syrup. Toss to coat.
Drain maraschino cherries on a paper towel. Cut in half.  Place the cherries on the baking sheet, domed side-down. Space them about 4-5 inches apart.  Lay the almond slices in a circular, flower-fashion around the cherry. Follow suit with the pineapple wedges, using 5 per cookie.
These cookies do not spread very much but give yourself plenty of room on the first batch so you can better gauge the spacing.
Motorhome living requires me to bake in a Toaster Oven. I started with 4 cookies on a sheet and found I could fit 6 if I was careful.
Next Step---> Batter preparation---> Step 2: Mix and Bake. Preheat Oven to 325 degrees
Whisk the flour, baking powder and salt together in a medium bowl.  Set aside.
In a larger, deeper bowl,  use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.
One ingredient at a time, add eggs, sour cream and vanilla. Mix the batter  thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.
1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well. 
Spoon the batter into a pastry bag or ziplock baggie.  Snip off about 1/3" from the corner.
Begin at the cherry center and slowly pipe the batter outward  in a spiral. Leave about 1/4" of pineapple wedges uncovered to allow for spreading.
Bake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.
Allow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.
Serve at room temperature. Step 3: Serving Suggestions:. On day 1, these cookies will hold their shape beautifully.
On day 2 they are softer and more difficult to hold in your fingers.
The delicious solution?
Plate your cookies, top with a generous dollop of whipped cream and eat them with a fork!
Introduction: Chocolate Cherry Dump Cake. Are you going to a potluck or having some friends over and you need an easy dessert? Oh and you want it to taste fancy too? Well, here is a fun little twist on a classic dump cake recipe to help you out! Step 1: You Will Need:. To make your very own super delicious and amazingly awesome dessert, you will need: 9x13 (or slightly larger) baking dish Oil or cooking spray At least 20 ounces (up to about 40) of cherry pie filling Vanilla extract 2 sticks butter Mini chocolate chips 1 box light colored cake mix (yellow, white, or lemon for sure work) Measuring spoons, butter knife, and large spoon for stirring Optional: Pecans or other nuts for topping (not shown in this 'ible) Step 2: Filling. Preheat your oven to 350 degrees Fahrenheit. Coat the bottom and sides of your baking dish with cooking spray or oil. I actually was so excited to make this that I forgot to do it - it does make clean up a lot easier later. Dump in your cherry pie filling. I only used about 20 ounces of filling in this dump cake. It was tasty, and everyone liked it, but I thought it could have used a better filling-to-cake ratio. Add about 1 Tablespoon of vanilla extract, a little more or a little less to suit your taste. I wouldn't go too much less though. Finally, add 1/3 to 1/2 cup or so of mini chocolate chips. Add the larger amount if you use more than 20 ounces of cherry pie filling. Or if you just REALLY like chocolate :) Now stir it all up to get the vanilla and chocolate chips mixed in, and smooth it out along the bottom of your baking dish. Step 3: Topping. Now for the dumping of the cake! Take your box of cake mix, and dump the whole thing on top of the cherry pie filling mix! w00 for cooking! Gently smooth the cake mix out over the entire dish, all the way to the sides, breaking up any big clumps as you go. Gently is important, you don't want to incorporate the cake mix with the pie filling mixture. Slice your two sticks of butter and place all along the top. You don't have to cover every bit of cake mix, but you do want to have even coverage without huge gaps. If you are going to add nuts for topping, add them at this point. Usually I've seen nice neat rows of pecans rather than a sprinkling of chopped nuts - but feel free to play with it a bit!  Step 4: Cooking. Pop your baking dish, uncovered, in your preheated oven for 45 minutes to an hour. Start checking it at the 45 minute mark. This was my cake at 45 minutes. It is just starting to get golden, but it is still a little gooey looking. You want to see a nice, relatively even golden across the top. It should look slightly "crispy" rather than slightly "wet". My cake took about 52 minutes to be done. Your oven may vary. Step 5: Enjoy!. When your cake looks nice and golden and ever so slightly crispy, take it out and let it cool a little bit. This is delicious warm, room temp, or straight from the fridge as leftovers! I hope you enjoy this easy, yummy twist on a classic dump cake! What other variations do you like?
Introduction: Easy Dip 3.. This is a third in our series of easy dips. This time we will use green peas as the base. Step 1: Ingredients.. Ingredients:
2 - cans green peas.
1/2 - diced onion.
1 - diced Roman tomato or a can of pre-sliced tomatoes.
1 - clove minced garlic.
2  - tablespoons or so or lemon and or lime juice
Spices:
Oregano.
Basil.
Salt.
Pepper.
Cilantro or Italian parsley.
Optional:
1/2 - diced bell pepper. Step 2: Get Dicey.. Dice your tomato, onion, bell pepper, and garlic.
Be sure to drain the tomatoes well. Step 3: Mash It Up.. Drain the liquid from the can of peas into the sink or other disposal means leaving the peas in the can.
Empty the peas into a bowl.
Using a potato masher pulverizer the peas to your favorite consistency.
Add the other ingredients and spices and then gently fold together.  Step 4: Serve.. Add the chips and eat.
Introduction: Easy Food Dehydrator. Please consider voting for this Instructable if you like it :-)My family and I are planning to go on a hike for a couple of days. I got an idea to make a food dehydrator out of recycled parts so we could make food that is lightweight and preserves well. Dehydrated food could also come in handy in a survival situation.For this project you will need: An ice cream box (prefrerably somewhat like mine). A fan (salvaged from an old printer). A power adapter. Spray paint (optional). Let's get started! Step 1: Cut. Take your ice cream box and place the fan on top of it. Now start drawing a line around your fan. When you are done lift the fan off and start cutting. Make sure to cut inside of your line so the fan can sit on the edges. Step 2: Spray Paint (optional). If you want your box uniform you might want to spray paint it (I chose light grey). Start by covering the hole with cardboard and tape it down. Next take your box outside and lay it on some newspapers. Now you can start spraying it. Do a few thin coats and let it dry a bit in between. Let dry in a ventilated area. Step 3: Hot Glue. Once the paint has cured take the box inside, you're now ready to glue the fan on the lid. This one is pretty self explanatory, just put a line of hot glue all around the hole and place your fan in it. Important: make sure that the fan is facing the right way, so it blows air into the box when it's powered. I did that mistake and tried to just switch the polarity but then the fan would not spin. Step 4: Drill. Along the bottom of the box mark out where you are going to drill out the holes. When you are done you may proceed to drilling. You will have to scrape out the excess plastic and clean up every hole. Step 5: All Done!. Congratulations, you have finished making your very own dehydrator. To operate it place your food of choice inside on a wire rack, hook it up to the power adapter and put in a warm place (maybe on a radiator). Now you can start experimenting with different dried foods! I recommend trying beef jerky, apples, yogurt and soup. Feel free to vote if you liked ;-)Have fun!
Introduction: Sweet and Salty Popcorn. All you need to make this is... 		Carmel corn 		Regular and/or cheddar popcorn 		Cinnamon and sugar (Mix separately before adding to popcorn)How to mix: 		First, pop the popcorn (If needed) 		Then add your two (Or more) packs of popcorn until they are equally balanced. 		Mix the cinnamon and sugar separately. 		Now, add as much cinnamon sugar as you feel necessary, to the popcorn mix. 		After this is completed, Enjoy!
Introduction: Frozen Icicle Candy Cupcakes!. Spend a snowy day making frozen Cupcakes! Okay, they aren't actually frozen...although you could freeze them. Perfect for a Frozen Princess Party--or just a yummy treat! With Blue Crystal Icicle Shards for added frostiness. Step 1: Cupcakes for Four!. Here's a great recipe for Cupcakes for four! You know, those days where you can't justify making 24 cupcakes because you know you'll eat them all! Okay, so just 4. (except after eating them...I realized more than 4 would have been nice) 1 Egg 4 TBSP butter softened 4 TBSP sugar 2 tsp Vanilla 3 TBSP milk 1/2 cup Flour 1/2 tsp baking powder 2 pinches of salt Mix the wet ingredients, than add dry ingredients and mix! Get out 4 cupcake papers. Fill them 2/3's full. Should use all your batter! Bake 350* F for 15 minutes. Step 2: Make the Icicles!. Now, while they are baking and cooling... make your frozen icicle shard candy! "Be careful, those icicles have been know to kill people" (name that movie) Okay, in a saucepan... add 1/4 cup sugar 1 1/2 tablespoons of corn syrup 2 tablespoons of water boil on high until it reaches 300* F or hard crack. Then add 1 drop of blue food coloring and 1/8 teaspoon of flavoring (optional) Pour it out on a silicone mat. I poured a large amount first, then little strings and strands of syrup to make the lacy frozen icicles. It will lift right up off the mat when cooled. The larger piece can be broken carefully to make crystals. Really though, be careful...hard candy can cut like glass. Step 3: Prep the Cupcakes!. I used my Silhouette machine to cut out scallop cupcake wrappers out of damask acetate paper. Now just added a generous swirl of buttercream or your favorite white frosting and top with hard candy icicles and shards! Step 4: . Remove the shards and icicles before giving to small children. My 5 year old was fine, but fyi. These were so fun to make and tasted great! Now I must have a Frozen Princess Party--next snow day! Check out my blog Doodlecraft for more fun!
Introduction: Old Fashioned Macaroni and Cheese. Here is a delicious Old fashioned Mac and Cheese dish that my mom and I have been making for many years! It is the perfect dish for any event, Thanksgiving, definitely! Birthdays, Christmas.. etc. Anything! (:  Step 1: Supplies Needed. - 6 to 7 ounces raw elbow macaroni (about 2 cups)- 3 cups shredded cheddar cheese (about 3/4 pounds)- 1 jar of alfredo (Ragu~classic alfredo)- Milk- Salt- Pepper- 2-quart casserole dish- Measuring cups- Stove top pans Step 2: Preheat Oven. Preheat the oven to 375 degrees. Step 3: Cook Noodles. Boil the elbow noodles on a stove top as instructed on their package. Once they are done cooking place half of the amount of noodles into an ungreased 2-quart casserole dish. Step 4: Prepare Your White Sauce . On the side start making your white sauce, put the one full jar of alfredo(Ragu) into the oven to pan, fill the empty alfredo jar up with milk and pour that into the pan also. Bring to a boil over medium temperature... stir frequently. Once the milk and alfredo sauce is boiling, remove from heat and pour half of the white sauce over the macaroni noodles in the casserole dish and then stir gently. Step 5: Add Cheese. Sprinkle half the amount of shredded cheese onto the macaroni and sauce in the dish and stir gently. Step 6: Layering . You will then sprinkle the remaining noodles, sauce and cheese onto the dish, on top of each other (in the same order as steps 3-4) creating a layered effect. Stir gently once again.  Step 7: Topping. On top of everything sprinkle more cheese until it is all covered (like the picture). You can also season the dish with salt and pepper to your liking, if wanted. Step 8: Bake the Dish in the Oven . Cover the casserole dish with aluminum foil and bake for 30 minutes. Then once baked for 30 minutes, uncover the dish and bake for another 15 minutes. Step 9: All Done!! Serve the Dish. Once your delicious Old Fashioned Macaroni and Cheese is finished, you can serve it up. This dish serves 6 to 8 people.
Introduction: How to Make Sumac Verjuice. Verjuice is a wonderful addition to any kitchen.  Used mainly in French and Middle Eastern cuisines, verjuice adds a refreshing tartness without the bitterness that can be found in citrus juice or vinegar.  It has a place in anyones kitchen.   Verjuice can even be used to make a thirst quenching drink.Verjuice is typically made from unripe grapes or crabapples.  We are going to use sumac berries, which will give a beautiful red juice that can be used wherever a touch of acid is needed, whether to make vinegrettes, or deglazing pans, you will find dozens of uses for your verjuice.In the interest of full disclosure, this is rougejuice. (verjuice translates to green juice, while rouge juice translates to red juice.   Step 1: Collect Sumac Berries and Soak Them. Warning: Do not eat any wild edibles unless you are sure of their identity.Sumac is a fairly common plant thoughtout much of the eastern and midwestern U.S.  It is a shrubby tree and easily identifies by its red berries in clusters above the foliage.  These fruit clusters are what we are after to make our verjuice.  Don't be too worried about poison sumac, for while they share a name, poison sumac has white berries, not the red ones of staghorn or smooth sumac.  Always positively identify wild foods, but sumac is one of the easier ones to identify.  You want to collect the clusters after a long dry period, as rain can wash off the acid that we are after.  Collect several bunches, leaving the large stems behind.  A few small stems are not going to hurt anything.Place your berries in a pot of lukewarm water.  Water that is hot will absorb too much tannin which makes it astringent (like overbrewed tea), while cold water takes a lot longer to collect the acid off of the berries.Rub the berries between your fingers or stir vigorously.  Let them steep in the water for 10 or 15 minutes, stirring occasionally.  Strain them through a colander or sieve, and collect the water.   Step 2: Strain Your Berries Out. Collect the red water that drains off, and you have your verjuice.  The lovely red color is all natural, and you will find it refreshingly tart. Refrigerate it if you are not going to use it immediately, or freeze it in an ice cube tray for longer storage.   Use this in any way that you would otherwise use vinegar or lemon juice.  A dash on fish is better than a squeeze of lemon.  Pour a little into a pan after sauteing chicken, and you can make a delicious quick sauce.Or add simple syrup and soda water, or sugar and regular water and you have a thirst quencher that is high in vitamin C.  So go wild, you have a brand new ingredient to play with. We will be posting new recipes to use the verjuice soon.Enjoy and live a hands on life.handsonlife.org
Introduction: Boneless Buffalo Wings . Wings are one of my FAVORITE game time snacks! These Boneless Buffalo Wings are perfect to satisfy my game-day cravings. When I have to bring something to a party, I prep these guys up ahead of time and warm them when I get there! They are really simple to make! The best part is they are made with 100% chicken breast that's baked (not fried!) for a healthier way to enjoy this yummy dish. But don't worry, healthy doesn't mean lacking flavor! These little guys are finger licking amazing! Ingredients:·       3 medium chicken breasts (about 2 pounds)·       ½ cup flour·       2 eggs·       ¼ cup milk·       1 ¼ cup bread crumbs·       1 tsp salt·       ½ tsp black pepper·       1 tsp garlic powder·       1 tsp Italian seasoning·       ½ tsp cayenne powder·       Cooking spray·       Wing sauce Step 1: Cut the Chicken. Cut the chicken into bite sized pieces. Step 2: Flour the Chicken. Add the flour and diced chicken into a gallon sized plastic bag.  Shake the bag around to evenly coat the chicken. Step 3: Egg Wash. In a large bowl beat the eggs and milk. Remove the chicken from the bag, shaking off the excess flour and reserve it in the bag for later. Mix the chicken in the eggs to evenly coat each piece. Step 4: Breading . Add the bread crumbs and seasonings to the remaining flower and shake to mix. Add the chicken to the bag, draining off extra eggs. Close the bag with a large air bubble and shake the bag around to coat the pieces. Step 5: Bake and Saucify! . Coat baking sheets with cooking spray and spread out the coated chicken. Spray the tops of the pieces with more cooking spray. Bake in a preheated 400˚F oven for 10-15 minutes until chicken is cooked through.Put the baked chicken into a large bowl. Drizzle with wing sauce and mix to evenly coat the wings. Add more sauce as desired. Serve with a side of blue cheese and carrots/celery.
Introduction: Edible Tim Hortons Coffee Cup . Although Tim Hortons is no longer Canadian as it was purchased by an American company, I am still a big fan, especially for their Tim Bits (doughnut bites) !This edible coffee cup is made of chocolate fudge cake with vanilla frosting. All decorations are  edible, depicting baked goods that Tim Hortons offers. The coffee beans  are baking chips with cappuccino flavor. Step 1: Method. To make this edible coffee cup you will need:Cake and buttercream of your choice FondantFood colorsEdible penCake decorating toolsA little chocolate ganacheTim Hortons coffee cup, empty and cleanCut your coffee cup into a couple of rings (at least 5 sizes of rings), this will be your templateUsing the coffee rings as template, cut your rectangular cake (when the cakes stacked, it will be the coffee cup size and shape, with a minimum carving).Stack cakes with a little ganache in between. Adjust cakes that it should be the shape of the cup. Chill a bit.Cover cake with thin ganache, chill again, then cover with buttercream (I use vanilla).Roll flat white fondant and cover the cake with it.With brown gel food color, brush/paint the side of the cup.Color a small piece of white fondant with black gel food. Roll flat and cover the top of the 'cup' as coffee. Trim with knife/scissor.Roll a small piece of white fondant into a rope, and attach to the cup as the cup rim.Start decorating!Make the Tim Hortons logo with fondant and edible food pen. Attach to the cake by wetting the back of the logo with a little water.Make Tim Bits by coloring your fondant and shaping them into small doughnut bites/doughnut holes.Shape a fondant into doughnut, color with food color and decorate with sprinkles.Color and shape fondant into croissant and sandwich or other pastries.
Introduction: Easy Cold Brewed Coffee. Pouring hot brewed coffee over ice is a sure way to get nasty watered-down iced coffee. Refrigerating brewed coffee is hardly better. The best method to achieve a great tasting ice coffee is cold brewing. All you need is a french press, cold water, and time. I know some people say french presses are expensive, but I picked mine up for 15 bucks at Target, so go out and grab one.The best part about this coffee is that you don't need hot or ice cold water to make it, room temp water works perfectly.  Step 1: Making the Coffee. For this I'm using a 1.1 quart French press, place 4 1/2 ounces coarsely ground coffee (Roughly 1 3/4 cup ) into the pitcher, pour a little over 3 cups of cold water to fill.Place top on (but don't press the plunger down) let steep at room temperature for at least 12 hours and up to 24. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher.Now transfer the strained coffee into a sealed bottle(keep those funky refrigerator flavors out).Refrigerate until chilled, at least 2 hours or up to 5 days. Step 2: . For each cup of iced coffee, dilute the cold brew with an equal amount of creamer, half-and-half, milk or water. (whatever you prefer) Sweeten with sugar, equal, splenda, or any flavored syrup and top with ice.Sit back relax and enjoy smooth delicious cup of Cold brew iced coffee.Thanks for looking, If you have any questions or comments please feel free to leave them below.
Introduction: Mexican Chicken Alfredo. 
          I am not sure that the title is 100% accurate. And this recipe changes slightly everytime I make it but, I start with noodles, alfredo sauce and chicken, and add salsa, peppers and onions - hence I think its close enough earning the name I will just run with it.
No matter what the name is, I think it tastes great, and I like to make a big batch and eat it at lunch over the week.
The basic ingredients are:
		Noodles (I used my homemade pasta, and my tomato pasta in this particular attempt)
		Chicken breast (one pack - I think it was 2 pounds)
		Alfredo sauce (one can)
		Peppers (I used one green and one red because that's what was in the fridge)
		Onion (one large sweet onion)
		Cheese (as much as you have)
I also used some garlic salt, ground pepper, and some homemade melomel (honey wine with blackberry) - Now the wine is optional, but I use wine to deglace the pan after cooking the meat and peppers - I happen to have this handy since I just finished brewing some, and I hate having a bottle that is not either completely full or completely empty... Step 1: Prepare Ingredients. Chop everything up to make it much easier and more fun when actually cooking Step 2: Cook Ingredients. 
		First I cooked the onions and peppers
		Once they were cooked, I added the chicken and spices
		Lastly, and while the pasta was boiling I added some wine to the bottom of the pan to break up the tasty bits form the bottom of my pan, and to mix into the food. 
One tip when cooking with wine, don't use anything you would not drink. Step 3: Add Salsa. To this mix, I added one can of spicy salsa Step 4: Add Sauce and Simmer. As the pasta water begins to boil I add the can of sauce and let it simmer until the pasta is cooked. Step 5: Mix and Eat. Once the pasta is cooked to your desired tenderness, drain, and immediately add the pasta sauce.
Toss, add cheese and eat.
I will tell you, it may not look like much, but it is a bowl full of awesome.
Introduction: MEXICAN GASHOUSE EGGS. These are really simple to make and they add variety to your morning.   Step 1: Ingredients Needed. Olive oil
1 tortilla, corn or flour
1 egg
Salt & pepper to taste
Salsa
Grated cheese
Skillet  Step 2: Step 2. Turn on the broiler.
Heat a skillet on medium. Lightly brush the skillet with olive oil, also both sides of the tortilla. With a knife, cut a circle from the center of the tortilla. Drop the tortilla into the skillet (it should sizzle a bit), the cutout piece alongside.
Crack an egg into the center hole. Season with salt and pepper.  Step 3: . Gently arrange tiny spoonsful of salsa around the egg, sprinkle the salsa with cheese. When the bottom of the tortilla is golden, transfer the skillet to the broiler to finish cooking the egg. Step 4: . broil till done about 6-10 min depending on how done you want it.
Introduction: How to Make Simple Scallion Pancakes!. So I had some pancake batter leftover from my last instructable Fried Squash Blossoms.  Instead of throwing it away I decided to make some tasty treats for my kids to go with their Fried Squash blossoms that morning. They absolutely loved them.  So hopefully you can make these delicious treats and take part in all the enjoyment my kids were able to have.  Step 1: Gather Ingredients. This instructable is super simple.  The two main ingredient are scallions and pancake batter. Scallions: I had these in my garden and they are simple to grow if you are interested in growing or adding a new herb to your already amazing garden. They also should be availible in your local market, if you cant find in a local market see if you can find an asian market .Pancake batter: I used ready mix pancake batter, just add water. Any pancake mix will do and pancake from scratch might be to much work for me but will taste amazing.Seasoning: a sprinkle of salt and pepper. Step 2: Preparations. All I had to do is add water to pancake mix.  Now that the batter is ready you can slice up the scallions into small rings.  Place Scallions into pancake mix.  A dash of salt and pepper and mix thoroughly. Now we can get on with the next step of cooking. Step 3: Cooking . In a medium sauce pan heat up some oil. I used canola oil but you can use butter or any oil of your choice. Next Get pan hot over a medium fire.  Using a spoon add pancake batter to the pan.  I made cookie sized pancakes.  You can make them smaller or bigger to your liking.You'll see them bubble up just like cooking regular pancakes, and it's time for flipping.  I cooked them till golden brown on both sides and not gooey inside. Step 4: Enjoy!. Usually there is a dipping sauce that goes with this dish but my kids enjoyed just that way it was served. I hope you enjoy.
Introduction: How to Make Sea World Cupcake Toppers. In this tutorial you will see how to make these adorable edible cupcake toppers. These can also be used for sea world themed cakes.Enjoy our simple tutorials:www.happyfoodstube.com/sea-world-cupcake-toppers Step 1: List of Tools Used in This Tutorial:. Rolling pinPaint brush + waterBall toolShell toolScallop toolBlade tool (or a knife)Edible black markerSharp point tool (or a tooth pick)4.5cm fluted shaped round cutterPiping tip+ dark blue, light blue, white & red fondant Step 2: Tools Used for Each Fondant Topper:. Star fishPaint brush + water, light blue fondant, white fondant, red  fondant (for the tongue)-optional, Ball tool (or the other end of your  paint brush), edible black marker or black fondant To make one star fish (2.5 – 3.5cm) you  will need 10 grams of light blue (or any other colour) fondant + only a  tiny bit of white & red fondant.Long shellPaint brush + water, light blue fondant, ball tool & blade tool (or a knife).To make one shell (4 cm long) you will need 5 grams of light blue fondant.Oyster shellRolling pin, paint brush + water, light blue & white fondant, shell tool and a piping tip.To make one oyster shell you will need about 3 grams of light blue fondant + some white fondant for the pearl.OctopusPaint brush & water, light blue fondant, white fondant, black edible marker, ball tool & scallop (smile) tool.To make one octopus topper you will need about 12 grams of light blue fondant and a tiny piece of white fondant. Step 3: Watch the Video for This Tutorial:. www.youtube.com/watch?v=ktXJlnQ-Q44 Step 4: Visit Our Website and Youtube Channel for Easy Tutorials & Recipes:. www.happyfoodstube.comwww.youtube.com/happyfoodstube
Introduction: Make Layered Ice-creams With Liquid Nitrogen. Ice-cream made with liquid nitrogen (LN2) is the smoothest you'll ever taste, because it freezes so fast there is no time for large ice crystals to form. Here's a simple way of making layered ice-creams using LN2.Warning: LN2 is ridiculously cold (it is at its boiling point of 77 K, or nearly 200 degrees Celsius below zero) and hence is inherently dangerous. Do not try to ingest it. Make sure anyone around LN2 understands its perils (Material Safety Data Sheet). Drunks should be kept well away. Do not attempt to confine it. I strongly recommend using a thick-walled polystyrene container to hold it in while making the ice creams; definitely do NOT use a cheap glass-walled vacuum flask: there is an appreciable probability of it cracking and imploding, which trust me, is utterly indistinguishable from exploding.  Step 1: You Will Need.... - some sort of sweet treat that can be embedded on a stick. We mostly used mini Mars bars, but jumbo marshmallows and brownies worked well too - popsicle sticks - sugar - eggs - half-and-half cream - vanilla flavoring (or whatever you happen to like) - food coloring - a few liters of liquid nitrogen (obtainable from a supplier like Praxair or Airgas, if you have a suitable container to hold it in) Step 2: Make Ice Cream Mix. This recipe comes from a Nigella Lawson cookbook, but I don't think there is anything especially unusual about it; it's just a custard-style ice cream. It's pretty good, even after we simplified it. Whisk 5 egg yolks with 125 g of sugar until thick and creamy. Add to a large saucepan with 500 ml of half-and-half milk/cream, and stir over moderate heat for about 10 minutes, stirring constantly. Remove from heat and whisk again. Add flavoring (we used a teaspoon of vanilla essence) and coloring and put in refrigerator until ready to serve. We made 2 batches of this and divided it into three jars (red, blue and uncolored cream). Step 3: Make Your Layered Ice Cream. Push your mini Mars bar (or marshmallow, or brownie, or cake) onto a popsicle stick. and dunk into liquid nitrogen for a few seconds. Remove, and dunk the cold bar into one of the containers of liquid ice cream mix. Remove, dunk back into liquid nitrogen, and repeat as many times as you have patience for. Make funky patterns and shapes. Don't overdo the LN2 - you just need to set the ice cream, not turn it into a rock. Don't try eating it if it's fuming - it's too cold. Approach it cautiously - you don't want to break a tooth or swallow a deep-frozen piece of ice cream. Once the ice cream is soft, enjoy - it's fantastically smooth.
Introduction: Minced Meat and Bean Sprouts Dinner. Hi everybody,I thought i would share this very quick, but great tasting, satisfying and not-wholly-unhealthy dish with you. It's great for when you really don 't feel like cooking or simply don't have the time. Step 1: The Ingredients. For 2 persons, you need:- 250 gr. minced meat (beef, pork or 50/50) - 200 gr. bean sprouts- 2 or 3 tbsp. soy sauce - 2 tbsp. peanut butter (chunky, smooth, whatever you like)- 1 tsp. sambal - brown castor sugar, if you like - 2 tbsp butter. - sliced bread (2 or 3 slices for each) Step 2: Preparation. Heat the butter in a skillet and brown the minced meat. keep stirring so the meat falls apart in crumbs.Then, add the peanut butter, the soy sauce and the sambal. Taste and see if it's to your liking. You can also add some sugar if you like.When the taste is good, add the bean sprouts and keep stirring fot 2 - 3 minutes. The sprouts shouldn't be raw anymore but stuill have a bite. Step 3: You're All Done!. Put your sliced bread and the pan on the table and let everyone help themselves! Enjoy!(P.S. I entered this in the Dorm food contest. If you like it please consider voting for me.)
Introduction: BAKE CHIFFON CAKE. Bake your own chiffon cake. VIDEO TUTORIAL: https://youtu.be/yGMLE01EFVIIngridients: 1. 2 1/2 cup CAKE FLOUR2. 1 cup REFINED SUGAR3. 1 teaspoon SALT4. 1 teaspoon CREAM OF TARTAR5. 1/2 cup VEGETABLE OIL6. 8 EGG YOLKS7. 3/4 cup EVAPORATED MILK8. 1 teaspoon VANILLA EXTRACT SECOND BOWL: 1. 8 EGG WHITES2. 1/2 teaspoon CREAM OF TARTAR3. 1/2 cup REFINED SUGARICING BOWL: 1. 1 cup POWDERED SUGAR2. 1/2 teaspoon CREAM OF TARTAR3. 1 EGG WHITE4. FOOD COLORING Step 1: 1st BOWL: . PROCEDURE: (Read intro for ingridients) 1. ADD ALL DRY INGRIDIENTS2. MIX WELL3. CREATE SPACE AT THE CENTER4. ADD ALL OTHER INGRIDIENTS FOR THE FIRST BOWL. 5. MIX WELL WITH WOODEN SPOON UNTIL CREAMY(check photo)6. SET ASIDE THE MIXTURE THEN CONTINUE TO THE SECOND BOWL.  Step 2: 2nd BOWL: . PROCEDURE:1. ADD EGG WHITES, CREAM OF TARTAR. 2. BEAT FAST, UNTIL FOAMY. 3. THEN ADD REFINED SUGAR WHILE STILL BEATING. 4. CONTINUE BEATING WHILE IT REACHES PEAK(foam stands when you pull out the mixer) Step 3: COMBINE THE 2 MIXTURES. PROCEDURE: 1. POUR THE FLOUR MIXTURE TO THE FOAM SLOWLY BY SLOWLY 2. DO FOLDING WHILE FLOUR MIXTURE IS BEING POURED.  Step 4: ADD TO BAKING PAN AND BAKE:. PROCEDURE: 1. ADD TO BAKING PAN w/ WAX PAPER2. BAKE IT FOR 1 HOUR AT 350 DEGREES Step 5: BRING OUT THE CAKE. BY NOW YOU WILL SEE YOUR  BABY. AINT THAT A BEAUTY. 1. SET ASIDE AND LET IT COOL DOWN. 2. THEN CREATE THE ICING MIXTURE Step 6: ICING MIXTURE:. PROCEDURE:1. ADD REFINED SUGAR AND CREAM OF TARTAR. 2. CREATE SPACE AT CENTER3. ADD EGG WHITE4. BEAT UNTIL VERY CREAMY 5. ADD 1-2 DROPS OF FOOD COLOR OF YOUR CHOICE.  Step 7: TRIMMING THE CAKE. PROCEDURE: 1. TAKE THE CAKE OUT OF THE BAKING PAN. 2. REMOVE THE WAX PAPER3. FLIP IT OVER 4. TRIM OFF THE CAKE TO MAKE IT BALANCED.  Step 8: ADD ICING TO CAKE. PROCEDURE: 1. USE A KNIFE, ADD ICING TO CAKE AND DESIGN IT.  Step 9: FINISHED! . ADD ALL INGRIDIENTS YOU WANT AND YOU HAVE YOUR OWN SWEET CHIFFON CAKEVIDEO TUTORIAL: https://youtu.be/yGMLE01EFVIPLEASE LIKE AND SHARE AND SUBSCRIBE. IT WOULD BE MUCH APPRECIATED.
Introduction: Love Carrots. This is a super healthy snack that gets even picky kids asking for more, and thanking you for serving them vegetables. Plus, it's a way to show love through craftiness.  Step 1: Supplies You Will Need. Gather:1) At least one carrot, but you'll get asked for more, anyway, so you might as well get several carrots out.2) A carrot peeler 3) A sharp knife. This is my favorite carrot knife. It's a great shape for chopping, and it's long enough to handle a whole carrot.4) A cutting board5) Optional: a small container or ziplock bag, so you can save the bits you cut off for stir fry or soup. Step 2: Prepare the Carrot. Peel the carrot. If the carrot is crooked, cut it into mostly straight sections Step 3: Cut the Bottom Point. 1) With your knife parallel to the carrot, cut off about one quarter of the carrot. If you look at your carrot from the end, you should see it has a flat side.2) Turn the carrot around so the flat edge is on the bottom, and cut off about a quarter of the carrot again, angling the knife into the cutting board.  If you look at your carrot from the end, you should see a point. Step 4: Rough Cut the Top of the Heart. 1) With one flat side of the carrot on the cutting board, and the other flat side on your left, push knife about halfway into carrot. Your knife should be roughly parallel to the flat side on your left.2) Flip the carrot around so the other flat side us on the cutting board. There should still be a flat side on your left.3) Finesse your cuts until you can remove a wedge of carrot. Step 5: Round Out the Heart.. 1) With the carrot standing on its end, shave off the points at the top.2) Similarly, shave off the angles on the sides of the carrot.If you look at the carrot from the end, you should see a nice heart. Step 6: Cut the Carrot. Slice the carrot as thick or thin as you want. Think chunks make a great snack, thin shaves make a great garnish. Enjoy!
Introduction: Halloween Crack Recipe. http://www.savynaturalista.com/2013/09/26/halloween-crack-candy-corn-crack/Halloween Crack Recipe: 1 sleeve of saltines (depending on baking sheet you may need more) 1 cup unsalted butter 1 cup dark brown sugar 1-2 cups candy corn 3/4-1 cup peanut butter candies Recipe Directions: Preheat oven to 400° F.  Line a cookie sheet with parchment paper or foil; once done line the pan with layer of saltine crackers. In a saucepan, combine the butter and sugar. Bring to a boil over medium-high and boil for about 3 minutes until the ingredients are dissolved. Immediately pour over saltines to cover crackers completely. Bake for 3-5 minutes. Remove from oven and turn the oven off.  Sprinkle candy corn and peanut butter candies on toffee; place back in the oven. The oven does not need to be turned back on for this process or you will have melted gooey candy corn. Allow the candy corn and peanut butter candies to stick to the toffee in the warm oven .  About 3-6 minutes once done take out the oven let cool completely and break into pieces.
Introduction: Rejuvinating Goji Berry Tonic. Goji has been dubbed a superfood and people go nuts for the stuff. I like them in this refreshing drink that is accompanied by other red berries and petals. It is a nice tart beverage to enjoy in the morning after coffee or whenever really! I feel like it is a nice Spring/Summer drink and I hope you try and enjoy it.  Step 1: Gather Your Goods. For this recipe I used:4 cups of fresh water1/2 cup goji berries1/8 cup hibiscus petal1/8 cup rose petal1 tsp schisandra berries1 tbsp. honeylemon, for garnish and a splash of juice to add some acidityFor the tools I used: various measuring cups and spoonsa pota strainera funnelan empty, clean, and sterilized glass bottle Step 2: Some Notes on the Ingredients. Disclaimer: Skip this step if you just want a tasty beverage and not be put to sleep due to boredom. Oh and I am not doctor and this is just what I have read on the subject of the ingredients. It is not advisable to consume this beverage if you are pregnant or nursing, I've read. The main ingredient here is the Goji berry. It is believed that goji helps your kidneys and liver function by tonifying the blood. They contain antioxidants, like beta-carotene and zeaxanthin, and long chain sugars called Lycium barbarum polysaccharides. These supposedly aid the immune system by increasing production of superoxide dismutase, or SOD. Great...what does that mean?Free radicals such as superoxide, O2(-), and Hydrxyl, OH(-), can cause cell damage and trust me, you don't want that. So the SOD turns the O2(-) into regular oxygen, O2,  which is good, and/or hydrogen peroxide, H2O2, which is more easily removable from the body. Schisandra is a berry that in Chinese medicine is said to help skin and aid in beautification. It also is believed to aid in fatigue and circulation. Additionally, it is believed to help cleanse the liver. Hibiscus/Rose petals will reinforce that deep red color of the beverage and add nice floral notes.  Step 3: Let's Make. Bring your water to a boilRemove from the heatAdd all ingredients except the honey Let sit for 1 hourStrain and discard solidsYou really do not want to push on the solids because the schisandra may be a bit tanic. So unless you like bitterness, avoid pressing to get as much liquid as you can. (strain through a filter if you don't want any floaties)Add honey and stirServe as is or refrigerate until cool, add some ice and lemon and enjoyYou could even add some champagne for a little kick!
Introduction: Swedish Cinnamon Rolls (KanelBullar). ENJOY A COFFEE BREAK EATING CINNAMON ROLLS!As a student, early 2000's, I have spent some time in Sweden. I was living in the beautiful city of Gothenburg, studying at the University of Chalmers.I really enjoyed that time, discovering the Swedish culture. What amazed me there is the food since I didn't know that Sweden has such a culinary culture. The best among all the new meals I have tested, incl. the long lasting memory Surströmming (fermented Baltic Sea herring), was the KanelBulle.Together with a cup of Coffee, KanelBullar are the best companions of your Sunday afternoons, reading a good book at the Fire side or sharing a coffee break with your colleagues, talking about all or nothing.Baking KanelBullar is fairly easy but do it in advance as you need some resting time (not you, the dough)Let's bake it!Have a look at my other recipes Step 1: Let's Bake Cinnamon Rolls. What you need:for the cake:700g of flour, 300g of milk (about 30 dl), 120g of sugar, 100g of melted butter 1 (fresh) egg 30g of fresh baking yeast salt cardamom (powder)for the filing:50g of melted butter (I rather have it not melted but really soft) sugar (at your taste) cinnamon (powder) Step 2: Backing Cinnamon Rolls. Let's go:Take the yeast and mix it in a bit  of tempered milk.Once done, pour the rest of the milk, the melted  butter and all other ingredients. Mix it slowly and best, use a bread  machine. Knead 15 min (10 in a machine) and let it rest for about 30 min. This is an important step. Do a real 15 min and a real 30 min ;-) Protect it with a cloth.Roll out the pastry: about 4mm height, 30 cm wide. Try to make a square instead of a traditional round shape, you will obtain better reasult later on.Put the soft butter on it and then sugar and cinnamon. I suggest to mix sugar and cinnamon in a bowl in order to have a better mix and thus a better taste.Roll the whole thing, not too tight. Cut  the rolls and put it on a baking plate (I use baking paper). Let the  pastries rest for an hour (Yes, I know, you wanted to bake now and  eat them but we have to wait, first because we need the yeast to make  its job, then because waiting make the rolls even tastier). Break an egg and paint your bullar with the yellow part to make a shinning finish.  Step 3: . Brew your coffe.6 to 8 min in oven, 240°C (th.8)Wait .... Wait.... Wait....Take care, it's hot!!!Enjoy your KanelBullar!