lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Nests and Sea Salt Caramel Eggs
Ingredients:
- 3 dark chocolate
- 125 dates
- 10 vanilla extract
- 2 water
- 10 coconut oil
- 2 sea salt
- 1
Instructions:
1. Make the nests - Melt the chocolate in a bowl over a pan of boiling water. Stir in the dessicated coconut.
2. Place 1 heaped tablespoon of mixture in a greased cupcake tin and mold into a cupcake shape. Put in the freezer for 5 minutes to set.
3. Melt the chocolate with 1tsp of coconut oil in a bowl over a pan of boiling water. Using a pastry brush, brush the easter egg mould with a layer of chocolate then tap down on the work surface to get rid of any air bubbles. Set aside and let cool. You should have just under half the melted chocolate left in the bowl.
4. Make the Sea Salt Caramel – Put the dates, vanilla, 2tbsp coconut oil, water and sea salt in a processor and cream until smooth and caramel like. Put in the fridge for 10 minutes.
5. Once the chocolate has set in the molds put the sea salt caramel in them. Make sure not to over fill.
6. Re-melt the chocolate in the pan and cover the moulds with a layer of chocolate and smooth with a pallet knife. Leave to set until completely hard.
7. Pop out of their moulds by tapping them on a work surface or pushing them out.
Title: Blue Ribbon Banana Cake With Creamy Nut Filling
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 1 banana
- 1/2 buttermilk
- 1 vanilla
- 2 eggs
- 1/2 salt
- 2 cake flour
- 1 baking soda
- 1 baking powder
- 1/2 pecans
- 1 coconut
- 1/2 sugar
- 2 flour
- 1/2 butter
- 2 pecans
- 1/2 salt
- 1/3 vanilla
- 1
Instructions:
1. Cream together sugar and shortening.
2. Add eggs.
3. Beat in mashed bananas.
4. Sift dry ingredients; add to creamed mixture.
5. Add buttermilk and vanilla.
6. Stir in chopped nuts.
7. Turn into 2 greased and floured 9 inch layer pans.
8. Sprinkle 1/2 cup coconut on each layer.
9. Bake in 375°F oven 25 to 30 minutes.
10. Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
11. Add nuts vanilla and salt. Cool and put between cake layers.
Title: French Crepes My Way
Ingredients:
- 250 flour
- 4 eggs
- 1/2 milk
- 1 vanilla essence
- 1 salt
- 50 butter
Instructions:
1. Put the flour, eggs and vanilla essence into a mixing bowl.
2. Add a pinch of salt.
3. Add the milk a little at a time and whisk until smooth like double cream Be careful to add the milk slowly otherwise it will form lumps.
4. Melt the butter in the microwave and add to the mixture.
5. To cook, melt a knob of butter in a non stick pan.
6. Add ¾ ladle of mixture to the pan and swirl it round.
7. Cook until the pancake moves around by itself in the pan.
8. Turnover and cook the other side.
9. . Serve with the filling of your choice.
Title: Low Carb Pie Crust
Ingredients:
- 3 flax seed meal
- 3/4 salt
- 1/4 butter
- 6 sugar substitute
- 1/3
Instructions:
1. Preheat the oven to 375°F Mix together the flax meal, almond flour and salt. In a separate microwave-safe container, melt the butter in a microwave and stir in the Splenda. Now mix both together thoroughly.
2. This batter will be a soft goo. Spread the batter out with a spatula into a 9" pie plate. Cook it for about 12 minutes at 375F, or until the crust is relatively firm and a bit on the brownish side. Let it cool thoroughly.
3. This recipe is great for making ahead of time and freezing, then pulling out when you have a pie you want to make. Put the crust in the fridge for about an hour before using it, so that the dough is nice and firm before you add in the pie ingredients.
4. If you divide your pie up into 8 slices, each slice will have about 2g in net carbs from the pie crust material. Compare that with many commercial pie crusts which can reach 10g or more per slice! It's definitely worth it to make your own pie crusts, no matter what kind of a diet you are on. It saves you money, too!
5. If your local store does not carry almond flour, it's easy enough to buy online. Just do a Google search to find a few vendors.
Title: Guilt Free Creme Brulee
Ingredients:
- 12 2% low-fat milk
- 1 egg substitute
- 1/3 eggs
- 1 granulated sugar
- 1/4 vanilla extract
- 6 salt
- light brown sugar
Instructions:
1. PREHEAT oven to 325°F
2. WHISK evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
3. BAKE for 30 to 35 minutes or until gently set in centers. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
4. PREHEAT broiler. Blot tops of crème brûlées with paper towel. Sprinkle each crème brûlée with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
5. NOTES: • If using eggs, pour mixture through fine sieve into ramekins.
Title: Middle Eastern Rice Pudding
Ingredients:
- 1 arborio rice
- 2 water
- 3 granulated sugar
- 1/2 - 3/4 salt
- 1
- 1/2
Instructions:
1. Step 1: Heat the rice and water in a very large pan to the boiling point,then lower the heat and simmer covered until the rice is done and the water is completely absorbed (approx. 15 min.).
2. Step 2:Add the milk and stir to incorporate paying particular attention to scraping all the rice from the bottom of the pan.Bring to a simmer and cook stirring periodically until mixture becomes thick and creamy.
3. Step 3:Add the sugar and orange-blossom water.The consistency will become more liquidy as a result,so continue cooking and stirring for another 5-10 minutes until it is thick and creamy once more.
4. Step 4: Remove from heat and carefully pour into serving cups.Serve warm or cold.Garnish with cinnamon and chopped nuts.
5. Note:If going to serve cold ,let it cool in the serving cups for a few minutes ,then cover with a plastic wrap and refrigerate.
Title: Sweet Tortillas
Ingredients:
- 4 tortillas
- 1/2 butter
- 1 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 450.
2. spread butter on one side of tortilla shells.
3. sprinkle sugar and cinammon over buttered shells.
4. bake for about 7 minutes.
Title: Harvest Sweet Potato Pecan Pie Tarts
Ingredients:
- 1 mashed sweet potato
- 3 granulated sugar
- 1/4 ground cinnamon
- 1/8 salt
- 1/3 pecans
- 1/4 brown sugar
- 1 dark corn syrup
- 1/2 vanilla extract
- 1 miniature phyllo cups
- 2
Instructions:
1. Preheat oven t o350°F
2. Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
3. Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
4. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
Title: Molasses Cookies
Ingredients:
- 4 sugar
- 4 molasses
- 4 eggs
- 12 baking soda
- 4 cream of tartar
- 3 salt
- 12 ginger
- 16 flour
Instructions:
1. Roll out dough on floured surface and cut in rounds.
2. Place on parchment-lined baking sheet and bake at 350F for 15 minutes.
3. Cool on wire rack.
Title: Rustic Peach Cake
Ingredients:
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/4 unsalted butter
- 8 eggs
- 2 sour cream
- 2 vanilla extract
- 1
- 1/3
Instructions:
1. For the peaches: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Combine sugar and cinnamon in medium bowl; reserve 2 tablespoons sugar mixture. Add peaches to bowl with remaining sugar mixture and toss to coat.
2. For the cake: Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat sugars and butter until light and fluffy, about 2 minutes. Beat in eggs, sour cream, and vanilla until incorporated.
3. Reduce speed to medium-low. Slowly add flour mixture and mix until just combined, about 30 seconds. Scrape batter into prepared pan. Scatter dried peaches over batter, then arrange sugared peaches in circular pattern over top, reserving 3 slices to fill the middle. Sprinkle reserved sugar mixture over peaches.
4. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 45 minutes. Cool at least 1 hour.
5. Serve.
6. Note: Cake can be stored at room temperature, wrapped in plastic, for 2 days.
Title: The Very Best Cheesecake
Ingredients:
- 1 3/4 chocolate graham cracker crumbs
- 1/3 butter
- 3 cream cheese
- 1 sweetened condensed milk
- 1/2 granulated sugar
- 3 eggs
- 3 lemon juice
- 1 vanilla extract
- 1 1/2 pecans
- 2
- 1/2
- 1/4
Instructions:
1. Preheat oven to 300 degrees. Grease a 9" spring form pan.
2. FOR CRUST:
3. COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
4. FOR FILLING:
5. BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.
6. MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.
7. BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Chocolate and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.
Title: Gateau De Sirop
Ingredients:
- 1/2 butter
- 2 flour
- 1/2 sugar
- 2 eggs
- 2 salt
- 1 baking soda
- 1/2 buttermilk
- 1/2 vanilla extract
- 2 pecans
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Thickly butter and flour a tube pan, large loaf pan or 13-by-9-inch baking pan.
3. In a mixer, cream butter and sugar together until fluffy.
4. Mix in syrup and eggs.
5. In a bowl, combine flour, salt and baking soda.
6. Add half of this mixture and half the buttermilk to syrup mixture and mix.
7. Repeat, then mix in vanilla, if using.
8. Pour batter into prepared pan and bake 45 to 60 minutes, until springy to the touch.
9. Cool in pan on rack.
10. Serve in slices or squares, with a dollop of whipped cream, a sprinkling of chopped nuts and a drizzle of cane syrup on top.
Title: Clear Fruit Glaze for Cakes
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1 corn syrup
- 2
Instructions:
1. Bring the sugar and 1/2 cup juice to a boil.
2. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
3. Stir in the corn syrup. Bring back to a boil and remove from heat.
4. Cool and drizzle over cake.
Title: Apple Paste
Ingredients:
- 4 apples
- 2 water
- 1/2 sugar
- lemon
Instructions:
1. Line a 8” or 9” cake pan with parchment paper which has been lightly greased with vegetable oil. (Place your squeezed lemon juice by your prepared pan so you don’t forget.).
2. Put the apples in a large saucepan and add water, just to cover. Bring to a boil and cover pan with a lid. Cook for about 30 – 40 minutes until apples are very soft.
3. Strain and discard the liquid. (Note: I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.) Place the apples in a food processor or blender and puree/pulverize into a fine pulp. Measure how many cups puree.
4. Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree. Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes. Adjust heat as you go. The mixture will deepen in color and considerably pull away from the sides and bottom of the pan. When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough.
5. Stir in the lemon juice.
6. With a spatula, spread the paste evenly to form a slab. Cool completely. Invert onto a platter and allow to dry for a day or two. Cut into cubes. (Note: If you didn’t cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.).
7. Store in an airtight container.
Title: Lemon Upside-Down Cake
Ingredients:
- 2 lemons
- 3/4 unsalted butter
- 1/4 light brown sugar
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 granulated sugar
- 3 lemon zest
- 2 eggs
- 1/4 pure vanilla extract
- 1/2 milk
- 1/4 cream of tartar
Instructions:
1. Make sure there is a rack in the middle of the oven & preheat oven to 350 degrees F.
2. Trim ends from lemons & cut into slices 1/8" to 1/4" thick, discarding any seeds.
3. In an ovenproof, nonstick 10" skillet over medium heat, melt unsalted butter with the brown sugar.
4. Add lemon slices & increase heat to high. Boil & stir for 1 minute.
5. Remove skillet from heat & arrainge slices in an attractive pattern in the bottom of the skillet.
6. In a medium bowl, whisk together flour, baking powder & salt.
7. In a large bowl, using an electric mixer on medium speed, beat the remaining 1/2 cup of butter until light & fluffy.
8. Add granulated sugar & zest, again beating until light & fluffy (& scraping down the side of the bowl).
9. Add egg yolks & vanilla & beat just until blended, then reduce speed to low & add flour mixture alternately with the milk, scraping down the side of the bowl after each addition. Beat until just blended.
10. In a large clean bowl, beat egg whites with clean beaters on medium speed until just foamy, then increase speed to medium-high & add cream of tartar, beating just until egg whites form stiff peaks.
11. Add 1/4 of the whites to the batter & fold in using a whisk or rubber spatula ~ Continue to gently fold in the whites, 1/4 at a time, being careful not to overmix.
12. Pour batter over lemon slices & gently smooth the top, then bake 45-50 minutes or until top is golden brown & a wooden pick inserted in the center comes out clean.
13. Let cool in the pan on wire rack for 10 minutes.
14. Loosen edge of cake with a rubber spatula all around, then invert it onto a serving platter, leaving the pan over the cake for 5 minutes.
15. Remove pan & serve cake warm, cut into wedges.
Title: Gingerbread Cottage
Ingredients:
- 650 self-raising flour
- 3 ginger
- 3 cinnamon
- 175 butter
- 225 dark brown sugar
- 175 black treacle
- 2 eggs
- 2 chocolate
- 400 marshmallows
- 200 icing sugar
- 2 chocolate
Instructions:
1. Place flour, ginger, cinnamon and butter in a food processor and pulse until they resemble breadcrumbs( do this in 2 batches if the bowl is small).
2. Combine treacle sugar and egg in a large mixing bowl. Tip in the flour and stir, then bring the dough together with your hands.
3. Turn onto a lightly floured surface and knead until smooth.
4. Cover and chill for at least an hour.
5. Pre heat oven to 180C and line 3 baking sheets with non stick baking paper.
6. Divide the dough into 3 and roll out to the thickness of a £1 coin. Using the templates cut out 2 of each for the roof the sides and the front.
7. Re roll the scraps and make christmas trees and 1 gingerbread men.
8. Bake for about 12 minutes or until JUST firm.Leave to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. To assemble the house, pipe a door on the front and a window on the side using the icing.
10. Pipe icing generously along the bottom edges of the pieces and attach to the board, then join all the sides.
11. Use the flake bars to support the inside of the house by laying them behind the walls on the floor of the house.
12. Fix the roof of the cottage and leave to set overnight befor decorating.
13. stick the marsmallows all over the roof, using the ready icing as glue. Fix chocolate buttons around the door and a sweet as adoor knob and use more chocolate buttons to cover the corner joints. Make icicles hanging from the roof by making a pea sized blob and pulling downwards to break off.
14. Mix the icing sugar with drops of water to form a thick spreadable paste and spread on the board to make snow, then decorate with lolly pops ( fastened to sweets), sweets, chocolate buttons and gingerbread trees. Place the gingerbread on the roof or outside the door.
Title: Hazelnut Brittle
Ingredients:
- 1 white sugar
- 1/4 water
- 1/4 light corn syrup
- 2 butter
- 2 1/2 hazelnuts
- 1/2 salt
- 1/4 baking soda
- 3 vanilla
- chocolate
Instructions:
1. Put a large pot or kettle over a medium heat.
2. Add sugar, water, and corn syrup and bring to a boil.
3. When mixture comes to a boil, add butter.
4. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts.
5. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla.
6. Pour mixture onto a greased baking sheet and spread out and allow to cool.
7. Break up into pieces and decorate with melted chocolate.
Title: Pound Cake Cobbler
Ingredients:
- 1 flour
- 1 light brown sugar
- 3/4 salt
- 1/2 ground cinnamon
- 1/2 butter
- 1/2 flour
- 4 sugar
- 2 heavy cream
- 2
- 6
Instructions:
1. Slice the pound cake into 1/2 in thick slices.
2. Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
3. Combine the fruit with the 2 tablespoons of the flour and sugar.
4. Put the fruit mixture on top of the cake.
5. To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
6. Sprinkle on top of the fruit. Drizzle with the cream.
7. Bake for 45-50 minutes, until the top is crisp.
Title: Raspberry-Rhubarb Crisp
Ingredients:
- 1 rolled oats
- 1/2 all-purpose flour
- 1/2 walnuts
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/8 salt
- 1/2 butter
- 12 rhubarb
- 3/4 granulated sugar
- 2 cornstarch
- 4 raspberries
Instructions:
1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
3. Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Title: Valentine's Day Parfaits
Ingredients:
- 2 fresh strawberries
- 3/4 raspberries
- 1 prepared vanilla pudding
- 1/4
- 1
Instructions:
1. In a small mixing bowl, gently fold together the vanilla pudding and whipped cream or topping. If desired, stir in red food coloring.
2. Using 2 parfait or sundae glasses, place one-fourth of the cake cubes in the bottom of each glass. Add one-fourth of the berries and one-fourth of the pudding mixture. Repeat the layers. Serve immediately.
Title: Quick Grape Crumble
Ingredients:
- 2 seedless grapes
- 1/4 red currant jelly
- 2 cornstarch
- 1 lemon juice
- 1 all-purpose flour
- 1/4 light brown sugar
- 1 ground cinnamon
- 1/2 salt
- 1/4 butter
- 6 rolled oats
- 1/2
Instructions:
1. Preheat the oven to 375ºF.
2. Combine the grapes, jelly, and juice, in a saucepan.
3. Cook over medium heat, stirring occasionally until the grapes burst, about 10 minute.
4. Whisk together the cornstarch, lemon juice, and 1 Tbs water and add to the grapes.
5. Cook, stirring constantly, until the grape filling boils and thickens.
6. Transfer the filling to a shallow 1-quart dish or 8-inch round pan.
7. Meanwhile, prepare the topping. In a mini food processor or blender, pulse flour, brown sugar, cinnamon and salt once or twice to combine.
8. Add the butter and pulse 2-3 times just until coarse crumbs form.
9. Stir in oats and almonds and sprinkle the mixture evenly over the grape filling.
10. Bake in the center of the oven for 20-25 min or until the crust is golden.
Title: Royal Frosting (Dairy-Free)
Ingredients:
- 1 sugar
- 1/4 cream of tartar
- 1 boiling water
- 1/3
Instructions:
1. Mix all ingredients together, adding boiling water last.
2. Beat on high for 6-10 minutes until frosting forms peaks.
Title: Triple-Fudge Cake
Ingredients:
- 1/3 sweetened condensed milk
- 1 applesauce
- 1 eggs
- 1/2 pecans
- 1
- 2
- 1/2
Instructions:
1. Heat oven to 350 degrees (325 degrees if using a dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour.
2. In a small microwavable bowl, microwave the milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
3. In a large bowl, beat the cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup of this cake mixture. Add the applesauce and the eggs; beat on low speed for about 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 40 minutes or until center is set. Run knife around side of pan to loosen cake and let cool.
Title: Amaretto Baked Pears With Mascarpone
Ingredients:
- 2 bosc pears
- 1 vanilla pod
- 1 sugar
- 150 amaretto liqueur
- 200 mascarpone
- 1 1/2 icing sugar
- 100 unsalted butter
- 100 caster sugar
- 60 plain flour
- 1 egg
- 100 amaretti cookie crumbs
- 8
Instructions:
1. To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits.
2. Pack 1 tablespoon of almond cream into the cored out section of each pear half.
3. Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces.
4. Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto.
5. Bake in over at 200C gor 10 minutes or until pears are cooked.
6. Mix together mascapone and icing sugar.
7. Remove pears from oven and transfere to serving plates.
8. Drizzle a little extra amaretto into baking dish and stir pan juices.
9. Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.