lumicero/recipes-ing2inst huggingface dataset:
Title: Caramelized Cardamom Apples With Pistachio Cream
Ingredients:
- 1 heavy whipping cream
- 2 pistachios
- 1/4 unsalted butter
- 4 tart apples
- 1/4 ground cardamom
- 1/8 ground cinnamon
- 1/8 ground cloves
- 2/3 sugar
- 3 walnuts
- 2
Instructions:
1. Whip the cream lightly in a bowl till it just holds its shape, but is not stiff at all.
2. Fold half of the pistachio nuts into the cream, cover and refrigerate.
3. Melt the butter over low heat in a large nonstick skillet. Take the pan off the heat.
4. Peel, core and slice the apples thinly, dropping the slices into the butter as you cut them.
5. Fold them into the butter as you go so that they do not discolor. (If you like, you could keep the pan over very low heat as you do this.).
6. Add the cardamom, cinnamon, cloves, sugar, almonds and walnuts.
7. Cook on medium heat for 2-3 minutes, stirring gently as you do so.
8. Turn the heat to high; cook for 8-10 minutes, stirring very gently now and then, till apples have caramelized lightly.
9. Serve on individual plates with a dollop of cream partially on, partially off the apples.
10. Sprinkle remaining pistachios over the cream.
Title: Mini-Pan Angel Food Cake
Ingredients:
- 8 cake flour
- 1 sugar
- 1 1/4 cream of tartar
- 1 vanilla extract
- 1 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
2. Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
3. Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
4. Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
5. Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!
Title: Easy Moroccan Orange Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1/2 flour
- 2 baking powder
- 4 salt
- 1/2 orange, zest of
- 1/2 vanilla
- 1 -2
- 1
Instructions:
1. Preheat your oven to 350° F (180° C).
2. Grease and flour a tube pan. If using fresh oranges, zest and juice them.
3. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
4. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
5. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
6. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
7. Garnish with slivered almonds and powdered sugar if desired.
Title: Chunky, Chunky, Chunk Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 light brown sugar
- 1 baking powder
- 1 baking soda
- 1 1/4 salt
- 2 eggs
- 1 vanilla extract
- 2 1/2 rolled oats
- 2/3 white chocolate
- 2 chocolate chips
- 1 unbleached all-purpose flour
- 1 chocolate chips
- 1 1/2 walnuts
Instructions:
1. Preheat your oven to 375°F; line with parchment four baking sheets, or as many as you have.
2. Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.
3. Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks is ok. Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.
4. Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. Bake the cookies for about 12 minutes, until they're set. They may be barely starting to brown around the edges, but the tops won't be brown at all. Remove the cookies from the oven, and cool.
Title: Amazing Lavender Crème Brûlée
Ingredients:
- 2 heavy cream
- 2 pure vanilla extract
- 1 salt
- 1 granulated sugar
- 8 granulated sugar
- 1/3
- 1/2
Instructions:
1. To make the custard: Add the cream, lavender, vanilla, and salt to a heavy-bottomed 2-quart saucepan set over moderate heat. Stir occasionally with a wooden spoon or whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove the pan from the heat and let the mixture sit at room temperature for at least 1 hour to allow the flavor of the lavender to steep into the cream. Or, to extract the maximum flavor, cool the mixture to room temperature, cover, and refrigerate overnight.
2. Preheat the oven to 325°F with the rack in the center position. Reheat the infused cream to a bare simmer, stirring once or twice. In a large mixing bowl, whisk together the egg yolks and sugar until light yellow and slightly thickened. Pour in the hot cream, whisking to mix completely. Strain the custard through a fine sieve into a large measuring cup or spouted pitcher, and skim off any bubbles.
3. Fill six 8-ounce ramekins or brûlée dishes almost to the top with the custard, and place them in a shallow roasting pan or heavy-duty rimmed baking sheet, so that the edges are not touching. Add hot water to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for 35 to 45 minutes (depending on the density of the ramekin or dish), or until the custards are set up and the tip of a sharp knife inserted in the center comes out clean.
4. Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, to cool completely.
5. To make the topping: At least 30 minutes before serving, sprinkle the top of each custard with a generous amount of sugar. Using a kitchen blowtorch (available from a hardware or kitchenware store), melt the sugar by moving the flame slowly back and forth over the surface until the sugar bubbles and has liquefied. Return the brûlée to the refrigerator to allow the topping to harden (about 15 minutes).
Title: Aromatic Pears
Ingredients:
- 4 pears
- 2 lemon juice
- 1 honey
- 1 star anise
- 2 cinnamon stick
- 1 lemongrass
- 1 fresh ginger
- 1/2 whole cloves
- 2 bay leaves
- 4 water
- 1 1/4
Instructions:
1. Peel pears, taking care to take as little flesh as possible. Leave stalk intact. If necessary, cut a thin slice from the base of each pear so it will stand upright. Place in large bowl and pour over the lemon juice with enough water to cover the bears.
2. Pour honey into a large pan with a lid. Add chile, star anise, cinnamon stick, lemongrass, ginger, cloves, bay leaves and water. Bring to a boil, ten reduce and simmer, stirring occsionally for 5 minutes, until honey has dissolved.
3. Drain pears and place in the pan. Bring (almost) to a boil, then reduce to a gentle simmer and cover with lid.
4. Cook for 15 to 20 minutes, until pears are tender. remove pan from heat and let pears cool in the syrup. When cool, remove from pan and place in a serving dish.
5. Return the syrup to hte heat and bring to a boil. Boil for 5-8 minutes, or until reduced by half and syrup has thickened. Let cool for 5-10 minutes, then pour over the pears and serve.
Title: Pammy's Baked Apple Dessert With Oatmeal and Brown Sugar Topping
Ingredients:
- 3 granny smith apples
- 1 white sugar
- 1 skim milk
- 1 fat-free cottage cheese
- 1 plain fat-free yogurt
- 1/4 cinnamon
- 1/4 quick oatmeal
- 1 quick oatmeal
- 1/4 brown sugar
- 2 margarine
- 1/4
- 2
- 3
Instructions:
1. Preheat oven to 350.
2. Spray a 10 inch glass pie pan with Pam.
3. Pour apples into pie pan and add all apple juice, stir.
4. Sprinkle all white sugar over the top of the apples and then stir well.
5. I put the skim milk, cottage cheese, yogurt, egg white and cinnamon in my mini chopper to blend well (I do this after the topping so that I don't have to wash it out twice).
6. Pour over apples and mix well.
7. (I chop my oatmeal in my mini chopper to make it finer in texture, then I measure it out to 1/4 cup + 2 tablespoon).
8. In a small bowl, melt margarine in microwave.
9. Stir in all brown sugar and oatmeal(mix very well).
10. Crumble over the top of the apples, covering as well as possible.
11. Bake 350 for 45 to 50 minutes --
12. IF you ARE NOT using 10 inch glass pie pan you will have to judge your timing.
Title: Mocha Cream Dessert
Ingredients:
- 3 cornflour
- 2 instant coffee powder
- 1 milk
- 600 orange
- 1/2 salt
- 1 sugar
- 2
- 1 -2
Instructions:
1. Mix the dry ingredients together with a little of the milk until smooth.
2. Put remainder of milk in saucepan and bring to boil.
3. Pour some of the hot milk on to the paste mixture and stir well.
4. Return this mix to the saucepan and stir over medium heat for 5 minutes.
5. Add the grated orange rind.
6. Remove from heat and stir in the cream.
7. Place in either one bowl or individual dishes.
8. Serve cold with whipped cream and some canned mandarin pieces or grated chocolate.
9. Note: Cook time does not include chilling time of maybe 1/2hr or longer.
Title: Killer Fudge Cake
Ingredients:
- 6 unsalted butter
- 6 eggs
- 6 sugar
- 3 salt
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 1/2 sugar
- 1 1/2 instant coffee powder
- 2 heavy cream
- 1 unsalted butter
- 5 vanilla extract
- 4 pecans
- 1 walnuts
Instructions:
1. TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
2. Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
3. TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature.
4. TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
5. Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.
Title: Easy 2-Layer Blueberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 berry blue gelatin mix
- 1 1/3 water
- 1 1/4 sour cream
- 3/4 powdered sugar
- 3/4 Cool Whip Topping
- 8 blueberries
- 1 1/2 white chocolate baking squares
- 2
- 1 -2
Instructions:
1. Bake two 9" round cakes in preheated oven as directed on package.
2. When done, loosen edges with knife and let cool for 15 minutes.
3. Meanwhile, bring 1 cup of water to a boil, remove from heat and stir in the jello, then add the 1/4 cup of water and mix well.
4. Poke cakes several times with fork and evenly pour the jello mix over the top of both cakes.
5. Cover loosely and refrigerate at least 4 hours.
6. When cake is ready to be frosted, combine the sour cream and the powdered sugar, mix well and then gently mix in the cool whip.
7. Dip bottoms of cake pans into warm water for 10-15 seconds, and remove cakes.
8. Set one cake down on serving tray and add about 1 cup of the frosting, carefully spread over the top.
9. Add a layer of blueberries and top with the second cake.
10. Use the remaining frosting and frost the top and sides of the cake.
11. Add your desired amount of blueberries on top.
12. Microwave the white bakers chocolate as directed on package and add the blue food coloring.
13. Drizzle over top of cake, and Enjoy :0).
14. Keep leftovers refrigerated!
Title: Chocolate Eclair Cake
Ingredients:
- 2 French vanilla instant pudding
- 1 graham crackers
- 1 red maraschino cherries
- 1 Cool Whip
- 1
Instructions:
1. mix pudding according to pie directions.
2. stir in tub of cool whip until creamy.
3. in a 9 x 13 pan line bottom with graham crackers.
4. pour half of pudding mix on crackers.
5. top with another layer of crackers.
6. pour in rest of pudding mix, top with crackers.
7. heat hot fudge topping enough to be able to spread it ( about 1 min,stir,1 minute in microwave)
8. decorate top with cherries.
9. refrigerate over night before serving.
Title: Red Velvet Cake (of Urban Legend Fame)
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 cake flour
- 1 buttermilk
- 3 salt
- 2 1/2 vinegar
- 1 baking soda
- 1 flour
- 1 salt
- 1 milk
- 3 shortening
- 1/2 sugar
- 1 vanilla
- 1
- 2
- 1/4
Instructions:
1. Begin making the cake: cream shortening, sugar, eggs, flavors.
2. Make a paste of cocoa and food coloring, add to first mixture.
3. Alternately add flour and buttermilk.
4. Mix soda and vinegar in small bowl; add to batter; blend.
5. Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees; let cool completely
6. Make frosting: cook milk, flour, salt, until thick; stirring constantly; let cool.
7. Cream shortening and sugar very well; add flavors - combine with the first mixture; beat well.
8. Cover cake with frosting.
9. Tell legend while serving.
10. Reference: Brunvand, "The Vanishing Hitchhiker," NY: WW Norton, 1981, 154-160; more information coming in Brunvand,"The Brain Drain and other Timely Tales" Urbana: Univ of Ill Press, 1999.
11. The Adams products, of course, may be substituted if you do not live in Texas or nearby where they are sold.
12. Note from Julie: for St. Patrick's Day, substitute *green* food coloring and make Green Velvet Cake! Or during Halloween, mix red and yellow to make orange.
Title: Cream Cheese Apricot Cookies
Ingredients:
- 4 cream cheese
- 1/4 butter
- 1 egg
- 17 1/2 apricot
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl mix cream cheese and butter until well blended.
3. Add egg and beat until smooth.
4. Stir in cookie mix(mixture will be thick).
5. Stir in apricots.
6. Drop by rounded teaspoonful onto ungreased cookie sheet.
7. Bake 12-14 minutes or until edges are lightly browned.
8. Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.
Title: Zingy Lemon Cake
Ingredients:
- 2 eggs
- 2/3 2% low-fat milk
- 2 vanilla extract
- 2 cake flour
- 1 granulated sugar
- 2 1/2 baking powder
- 1 lemon, zest of
- 1 fine salt
- 1/2 butter
Instructions:
1. Preheat oven to 350°F Grease bottom and sides of one 9" round cake pan. Line bottom with parchment paper and set aside.
2. In a bowl, whisk together eggs, half the milk, and the vanilla.
3. In another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. Add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.
4. Transfer batter to prepared pan. Bake in preheated oven 30 minutes or until cake tester comes out clean from center. Cool in pan 10 minutes. Run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. Peel off parchment paper before slicing.
Title: Feta With Honey
Ingredients:
- 2 1/2 black peppercorns
- 1 feta cheese
- 1/3 honey
Instructions:
1. With a mortar and pestle or with the bottom of a heavy skillet, coarsely crack peppercorns.
2. Pat feta dry and put on a platter.
3. In a measuring cup stir together pepper and honey and pour over feta.
Title: Bryanna's Yeasted Pastry Dough, No Fat
Ingredients:
- 1/2 non-dairy milk substitute
- 3 mashed potatoes
- 2 1/2 instant mashed potatoes
- 1/2 boiling water
- 1 maple syrup
- 1 liquid sweetener
- 1/4 dry active yeast
- 1/4 instant yeast
- unbleached flour
- whole wheat flour
- salt
Instructions:
1. NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using "real" mashed potatoes. If using instant mix with the boiling water.
2. Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
3. Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
4. Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
5. To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9” pie pan (you have to oil the pans because this dough has no fat in it—OR use a really good non-stick pan). Don’t use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
6. To make a “freeform” pie, preheat the oven to 350 degrees F. Roll the dough out to a 16” circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14” round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5” uncovered “hole’ in the center, and pleating the dough to make it fit over the filling. This doesn’t have to look fancy—after all, it’s a “rustic” pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
7. Bryanna:It’s impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches—even fruit pies! You can make a conventional double crust pie, or a “freeform” or “rustic” pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It’s doesn’t work with very runny fillings!) A food processor makes this easy!
Title: Frog Eye Salad (Variation)
Ingredients:
- 1/2 granulated sugar
- 1 all-purpose flour
- 1 mandarin orange segments
- 1 egg
- 1 lemon juice
- 2 pasta
- 8 Cool Whip
- 1 miniature marshmallows
- 3 flaked coconut
- 1/2
Instructions:
1. In medium saucepan, stir together sugar and flour.
2. Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
3. With whisk, gradually stir juice and egg into sugar mixture.
4. Cook over medium heat, stirring frequently, until mixture comes to a boil.
5. Stir in lemon juice.
6. Cool mixture to room temperature.
7. In large bowl, stir together thickened juice mixture and pasta.
8. Cover; refrigerate for about an hour.
9. Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
10. Cover; refrigerate until cold.(Usually several hours or overnight).
11. Serve.
Title: Caramel Coating for Cream Puffs
Ingredients:
- 1/2 granulated sugar
- 3 cold water
- 1/3 cold water
- 3 lemon juice
Instructions:
1. make a hole in bottom of each cream puff by using a flat plain pastry tip. use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.
2. place sugar; 3 tablespoon water and lemon juice in saucepan. cook over medium heat until liquid becomes a deep golden color. Do Not Stir!
3. remove from heat and briefly plunge bottom of pan in bowl of cold water. return pan to stove over medium heat. pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.
4. remove pan from heat and place on counter. carefully dip tops of cream puffs in hot caramel.
5. set aside to cool, then refrigerate to serve cold.
Title: Almond Pound Cake
Ingredients:
- 2/3 butter
- 3 1/2 almond paste
- 1 1/4 sugar
- 4 eggs
- 2 1/4 flour
- 5 cornstarch
- 1 baking powder
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cream butter and almond paste until fluffy.
3. Add sugar, gradually add eggs, one at a time. Mix together flour, cornstarch and baking powder, then add flour mixture and milk alternately.
4. Bake in greased 9x5 loaf pan for 1 hour.
5. Double recipe for a bundt pan and bake 75 minute.
6. Cool 10 min in pan, then turn out and cool completely.
7. Serve with powdered sugar, orange glaze or chocolate glaze.
Title: Natilla (Sweet Custard)
Ingredients:
- 3 milk
- 4 cornstarch
- 4 cinnamon
- 1 Splenda granular
- 1/2 vanilla extract
- 1
Instructions:
1. Heat 1 cup of milk and cinnamon, until boiling.
2. Remove from heat and dissolve cornstarch in a little water. Mix the remaining cold milk with the cornstarch solution.
3. Mix egg yolks and Splenda together into the cold milk and add the hot milk mixture.
4. Heat over medium heat until thick, stirring constantly.
5. Remove from heat when thickened and add the vanilla extract and mix well. If you have a problem getting it to slightly thicken, you can add a little more cornstarch, but it is not supposed to be too thick.
6. Allow to cool and get firm in refrigerator and serve chilled.
Title: Frogs
Ingredients:
- 2 creamy peanut butter
- 12
- 3
- 24
Instructions:
1. PLACE chocolate in microwave on medium setting for 2-3 minutes; cook until chocolate is completely melted, stirring frequently. Set aside.
2. SPREAD bottom of each cookie with peanut butter;.
3. Dip bottoms into the melted chocolate Immediately press 2 pretzel twists into the chocolate for the "frog's legs," with the wide part of each pretzel facing outward.
4. Place, pretzel sides down, on wax paper to cool.
5. Place a drop of chocolate on the M&M's and place on upper portion of the cookie for eyes.
6. Eat them.