You can put the grains into a grain bag (the largest you can find - it'll fill it) and steep them in as much water as you can get. Probably hold them at about 155 for an hour or so.
Pull your grains (I usually lay them in a saucer and let them finish draining, then add that back to the kettle), add your malt extract and honey, hit a boil, and add your hops. In my experience, when using pellet hops, I never bothered to strain them out when they went into the fermentor (someone will disagree with me on this one). I do when using whole hops however - they're just so much bigger.
If you've made your own recipe, decide which hops are for bittering (they go in earlier in the boil, generally an hour is good) and which are for aroma (last 15 minutes down to flame-out - or even directly into the fermentor / secondary).
Your irish moss goes into the boil alone, about 15 minutes from the end - a half teaspoon is usually enough.
Any more questions?
*Edit* with that little LDME, you may want to do a mini-mash with your grains to get more sugars out of them. I've only done full mashes, and the equipment is probably something you don't have - hopefully someone will chime in with a simple mini-mash setup....
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -
Secondary - Mystery IPA
Bottle Conditioning -
Keg Conditioning -
Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.