lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Flan with Pumpkin Seed Praline
Ingredients:
- 2 sugar
- 1 evaporated milk
- 2 eggs
- 5 salt
- 1/4 solid-pack pumpkin
- 1 Bourbon
- 2 ground cinnamon
- 2 ground ginger
- 1 ground allspice
- 1/4 ground nutmeg
- 1/4 sugar
- 1 water
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
3. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
4. Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
5. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
6. Scald whole milk with evaporated milk in a saucepan and remove from heat.
7. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
8. Beat in salt, pumpkin, tequila, and spices.
9. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
10. Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
11. Put pan in middle of oven and lower temperature to 350 degrees F.
12. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
13. Remove dish from water bath and transfer to a rack to cool.
14. Chill flan, covered, until cold, at least 6 hours.
15. To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
16. Then, run a thin knife around flan to loosen from sides of dish.
17. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.
18. Holding dish and platter securely together, quickly invert and turn out flan onto platter.
19. Caramel will pour out over and around it.
20. Cut flan into wedges and serve with caramel spooned over and with shards of praline.
21. Pumpkin Seed Praline: Preheat oven to 250 degrees F.
22. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
23. Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
24. Cook caramel without stirring, swirling pan, until deep golden.
25. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
26. (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Title: Beatty's Chocolate Cake With Chocolate Frosting
Ingredients:
- 1 3/4 butter
- 2 margarine
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1 sugar
- 1 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 2 kosher salt
- 1 buttermilk
- 1 extra-large eggs
- 6 pure vanilla extract
- 1/2 unsalted butter
- 1 unsalted margarine
- 1 pure vanilla extract
- 1 1/4 confectioners' sugar
- 1 instant coffee powder
Instructions:
1. CHOCOLATE CAKE:
2. Preheat oven to 350ºF.
3. Grease with butter or margarine, two 8" round cake pans. Line with parchment paper, then grease with butter or margarine the parchment paper and flour the pans.
4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
5. In another bowl, combine the buttermilk, oil, eggs and vanilla.
6. With the mixer on low speed, slowly add the wet ingredients to the dry.
7. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, until a cake tester comes out clean.
9. Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
10. Place one layer, flat side up, on a flat plate or cake pedestal.
11. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
12. CHOCOLATE FROSTING:
13. Chop the chocolate and place in a heat-proof bowl set over a pan of simmering water.
14. Stir until just melted and set aside until cooled at room temperature.
15. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter or margarine on medium-high speed until light yellow and fluffy, about 3 minutes.
16. Add the egg yolk and vanilla and continue beating for 3 minutes.
17. Turn the mixer to low, gradually add the confectioners" sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
18. Dissolve the coffee powder in 2 teaspoons of the hottest tap water.
19. On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
20. DO NOT WHIP !
21. Spread immediately on the cooled cake.
22. E N J O Y !
Title: Arabic Almond Cake
Ingredients:
- 400 sugar
- 250 honey
- 2 eggs
- 8 cardamom
- 1 -2 ghee
- powdered sugar
Instructions:
1. Preheat the oven to 180 ° Celsius.
2. Separate the egg yolk from egg white. Mix the egg yolk with the sugar in a large bowl. Then add the almonds, cardamom and honey to it.
3. Beat the egg white until stiff and gradually fold into the mixture.
4. Grease the springform pan with ghee, pour in the mass evenly and bake it approximately 30-40 minutes in the oven.
5. After 30 minutes check with a toothpick if the cake inside is done. If necessary, cover the cake with aluminum foil after 25-30 minutes, so that it doesn't get too dark.
6. When done, take out of the oven and decorate with powdered sugar.
Title: Lemon Coconut Rice Pudding
Ingredients:
- 1 lemon pudding mix
- 1/3 sugar
- 1 1/4 milk
- 1/4 butter
- 1 cooked rice
- 1/2 flaked coconut
- 1 vanilla
- 2
- 5
Instructions:
1. Combine pudding mix and sugar together in a small pan and gradually add milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Remove from heat and add butter, rice, coconut and vanilla.
4. Lastly add egg yolks and cool to lukewarm.
5. Beat egg whites to stiff peaks and fold into cooled pudding.
6. Pour into casserole dish and bake at 350° for 50 minutes.
Title: Carrot Cake (No Sugar Added)
Ingredients:
- 2 whole wheat pastry flour
- 2 1/2 baking powder
- 1 1/2 cinnamon
- 1/2 salt
- 3/4 walnuts
- 4 unsalted butter
- 1/2 dried dates
- 3 bananas
- 1 1/2 carrots
- 1/2 plain nonfat yogurt
- 2 eggs
- 6 cream cheese
- 3 maple syrup
Instructions:
1. Preheat oven to 350°F Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
2. Sift together the flour, baking powder, cinnamon, and salt. Stir in the pecans and set aside.
3. Stir the dates into the melted butter, breaking up the dates a bit.
4. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
5. Spoon into the prepared pan. Bake for 50-60 minutes or until a toothpick tests clean in the center of the cake. Remove from oven and let cool.
6. Frosting (optional): Whip together the cream cheese and agave nectar. (Adjust sweetness to suit your tastes.) When the cake has completely cooled frost the top of the cake.
Title: Chocolate Souffles
Ingredients:
- 7 unsalted butter
- 4 vanilla extract
- 1 1/2 warm water
- 3 sugar
- 1/2 fresh lemon juice
- 2 confectioners' sugar
- 8
- 1/2
Instructions:
1. Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
2. Set an oven rack in lower third of the oven and preheat to 400 degrees F.
3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
4. Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
5. Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
6. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
7. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
Title: Spud Spice Cake
Ingredients:
- 1 3/4 sugar
- 1 mashed potatoes
- 3/4 shortening
- 3 eggs
- 2 flour
- 1 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1 baking soda
- 1 buttermilk
- 3/4 walnuts
- 1/4 butter
- 3/4 brown sugar
- 3 milk
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream together sugar, potato, shortening.
3. Add eggs one at a time to mixture.
4. Sift flour, cinnamon, nutmeh and salt.
5. Add Baking soda to milk.
6. Add wet and dry ingredients alternately to creamed mixture.
7. Mix in walnuts.
8. Pour in 2 8 in cakes pans that have been greased and floured.
9. Frosting: Melt butter in saucepan.
10. Stir in brown sugar.
11. Cook low heat 2 minutes.
12. Add milk and bring to full boil.
13. Cool to lukewarm.
14. Mix in enough confectioners sugar to spread easily on cake.
Title: Portuguese Donuts (Malassadas)
Ingredients:
- 12 eggs
- 5 flour
- 1 1/2 milk
- 1/3 salt
- 1 1/2 hot water
- 1 sugar
- 1
Instructions:
1. Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup.
2. Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours).
3. When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once.
4. Dip the donuts in sugar.
Title: Cherry Coke Jello Salad
Ingredients:
- 1 dark sweet cherries
- 1 strawberry Jell-O gelatin dessert
- 1 cream cheese
- 1 crushed pineapple
- 10
- 1
Instructions:
1. Boil juice from cherries, dissolve jello in juice, cool.
2. Blend cream cheese with small amount of the jello mixture.
3. Pour coke into rest of jello mixture.
4. Blend cheese mixture with coke stuff.
5. Add cherries and drained pineapple.
6. Mold and chill.
Title: Strawberry Rhubarb Compote- a Light Summer Dessert
Ingredients:
- 1 rhubarb
- 1 strawberry
- 1/4 honey
Instructions:
1. In a large saucepan, combine rhubarb, strawberries and honey. Bring to a biol. Reduce the heat and simmer gentle for 10 to 15 minutes.
2. Cool and serve chilled or at room temperature.
Title: Chocolate Strawberry Shortcake
Ingredients:
- 2 strawberries
- 2 sugar
- 1 vanilla
- 2 Cool Whip
- 8 strawberry
- 3 water
- 3 margarine
- 1 butter
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. Mix strawberries, sugar and vanilla. Spoon 1/2 of the strawberries on 1 cake layer. Drizzle with 1/2 the chocolate glaze; top with 1/2 the whipped topping. Repeat layers. Garnish with chocolate-dipped strawberries, if desired. Refrigerate.
2. To prepare chocolate glaze, microwave chocolate, water and margarine in large microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring once. Remove from microwave and stir until chocolate is completely melted. Stir in sugar and vanilla until smooth. For thinner glaze, add 1/2 to 1 teaspoon additional water.
3. NOTE: Recipe time does not include baking the chocolate cake mix.
Title: Easy Peach Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 2 sugar
- 3 baking powder
- 1 salt
- 1 milk
- 30 lemon juice
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 375.
2. Pour the melted butter into a 13 x 9 baking dish.
3. In a medium size bowl mix together flour, 1 cup of sugar, baking powder, and salt and mix well.
4. Stir in milk, mixing until well combined. Pour this batter over the butter but do not stir together.
5. In a small saucepan, combine the peaches ( 2 15.25 .oz cans of sliced peaches in heavy syrup un-drained or 6 fresh medium peaches), lemon juice and remaining sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir together.
6. Sprinkle cinnamon over mixture.
7. You can also sprinkle sugar over the top of the cinnamon.
8. Bake in the preheated oven for 40 to 45 minutes or until the top is golden brown.
9. Serve warm with French vanilla ice cream.
Title: Dairy Free Fruitcake (Fruitcake W/ No Eggs, No Milk but Yummy)
Ingredients:
- 800 self-rising flour
- 2
Instructions:
1. Mix fruit and orange juice and soak overnight.
2. Next day add 2 cups self raising flour.
3. Put in tin and bake for 1 or 2 hrs at 140-150°C.
4. (Scrumptious) (Use skewer to test finish time. When skewer comes out clean cake is done).
Title: Red Fruit Jelly Dessert
Ingredients:
- 300 yoghurt
- 200
Instructions:
1. Mix the red fruit jelly and the yoghurt. Blend well until it has a creamy texture and a light pink colour.
2. Add whatever you like (e.g. grated chocolate, fresh berries, nut pieces, etc.). You can also use it as a topping for waffels or pancakes.
Title: Nee's White Fruitcake
Ingredients:
- 6 eggs
- 1 1/2 butter
- 2 1/2 sugar
- 1 baking soda
- 1/2 sour cream
- 2 vanilla extract
- 1 flour
- 1 pecans
- 3 coconut
- 1/2
- 6
- 3
Instructions:
1. Preheat oven to 275 degrees.
2. Beat egg whites until soft peaks form and set aside.
3. Cream sugar and butter together until well blended.
4. Add egg yolks and extracts and beat for 2 minutes.
5. Add the baking soda into the sour cream; mix well and let sit for 3 minutes.
6. Once 3 minutes are up, add the sour cream to the cake mixture.
7. Add 1 ½ cups flour and beat well. Once this mixture is well beaten, fold in your egg whites.
8. (I used my Kitchen Aid with the wire beater to mix everything to this point. Once I get to this stage, I use the hook or the other flat beater attachment---this makes the whole mixing bowl FULL). Anyway, once the egg whites are folded in, fold in your coconut and pecans.
9. In a medium bowl with a lid (so you can shake), put the remaining 1 ½ cup flour, the cherries, and pineapple chunks; cover and shake well to cover the fruit.
10. Once the fruit is covered, add this (flour and fruit) to the cake mixture and blend until it is all mixed well. The flour keeps the fruit from all dropping to the bottom.
11. In a GOOD QUALITY tube pan which has been well sprayed with non-stick spray and lightly floured, pour the cake mixture into the pan, lightly spreading it evenly.
12. On top of the cake batter, place your pineapple slices, lightly pushing them into the batter. If you have extra room, you might like to put a few cherries too for color.
13. Bake this at 275 degrees for 2 ½ hours. After an hour or so, the top will begin to get a darker brown. When it gets to the point of brown that I like, I lightly place a piece of foil over the top to keep it from getting too brown.
14. Use a wooden kabob skewer or something similar to test for doneness.
15. Once it is done, remove it from the oven and let it sit for about 20-30 minutes before removing from the pan. I dump mine out on a plate, then get another plate to transfer it so the pineapple/top part is actually on top instead of the bottom.
Title: Pineapple Cannoli Cones
Ingredients:
- 1 pineapple
- 1 whole milk ricotta cheese
- 4 cream cheese
- 1 1/2 confectioners' sugar
- 1 Cool Whip
- 1 -2 pineapple chunks
- 1 1/2 pistachios
- 2
- 12
- 24
- 1/2
Instructions:
1. Equipment:
2. Food processor.
3. Piping bag with large star tip.
4. Cone holder.
5. Directions:
6. To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
7. In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
8. Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.
Title: Chocolate Mousse
Ingredients:
- 6 unsalted butter
- 4 salt
- 1 pure vanilla extract
- 1 eggs
- 2 granulated sugar
- 4 confectioners' sugar
- 2 heavy cream
- 1 confectioners' sugar
- 3/4
- 1/4
Instructions:
1. Melt chocolate in a bowl set over a saucepan of barely simmering water.
2. Whisk butter into melted chocolate, 1 tablespoon at a time.
3. Stir in salt, vanilla, and coffee until completely incorporated.
4. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan.
5. Beat with electric mixer set at medium speed until soft peaks form.
6. Raise mixer speed to high and slowly add sugar; beat to soft peaks.
7. Fold a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.
8. Gently fold whipped cream into mousse.
9. Spoon portion of mousse into individual goblets.
10. Cover and refrigerate to blend flavors, at least 2 hours or up to 24.
11. Serve with additional whipped cream and chocolate shavings.
Title: Blueberry Fool
Ingredients:
- 1 fresh blueberries
- 2 water
- 1/2 sugar
- 1 vanilla extract
- 1/2
Instructions:
1. First , wash the blueberries and remove any over ripe or under ripe ones.
2. Place the berries in a medium saucepan and stir in water and suger.
3. Cook the mixture over medium heat, stirring occasionally, for 10 minutes or until the berries are soft and have released their juices.
4. Remove the pan from heat and set aside to cool.
5. Pour whipping cream into a bowl and beat with an electric mixer until soft peaks form.
6. Mix in vanilla extract.
7. Pour cooled berries over the whipped cream and mix in carefully.
8. Put into the fridge for at least 2 hours, then spoon into serving dishes.
Title: Brownie Bottoms - Crockpot
Ingredients:
- 1/2 brown sugar
- 3/4 water
- 2 cocoa powder
- 2 1/2 instant chocolate pudding mix
- 1 eggs
- 1/2 butter
- 2
- 3
Instructions:
1. lightly grease a 4 qt slow cooker with non-stick spray.
2. In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
3. In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
4. Spread into slow cooker
5. Pour boiling cocoa mixture over batter.
6. Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
7. Serve warm topped with whipped cream or ice cream.
Title: Coconut Mousse Cake
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 5 extra-large eggs
- 1 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1/2 milk
- 1 sour cream
- 8 Cool Whip
- 8 fresh coconut
- 17
- 12
Instructions:
1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
5. For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
6. To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
7. Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.