lumicero/recipes-ing2inst huggingface dataset:
Title: Low Carb Salted Chocolate Terrine
Ingredients:
- 4 chocolate bars
- 8 butter
- 1 artificial sweetener
- 8 heavy cream
- 4 artificial sweetener
- 1 coarse sea salt
- 1/3
- 1/2
- 1
- 2
Instructions:
1. Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine.
2. Whip the cream until soft peaks form. Transfer to refrigerator until ready to use.
3. Whip the egg whites to stiff peaks and set aside.
4. Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate.
5. In the meantime, sift together the cocoa powder and swerve until well mixed and smooth.
6. Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth.
7. Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next.
8. Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight.
9. Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.
Title: Basic Graham Cracker Crust
Ingredients:
- 1 1/2 graham crackers
- 1/4 sugar
- 5 butter
Instructions:
1. Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
2. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
3. Refrigerate for 1 hour.
Title: Candy Corn Meringues
Ingredients:
- 4 sugar
- 1 cream of tartar
- 1 salt
- 1
Instructions:
1. Preheat oven to 160-180F.
2. Line 2 baking sheets with parchment paper.
3. In an electric mixer, beat the egg whites until foamy.
4. Add salt, cream of tartar, and sugar.
5. Continue to beat at high speed until stiff and glossy.
6. Divide into three bowls.
7. Make white, orange (using orange food coloring), and yellow (using food coloring).
8. Fill pastry bag with meringue.
9. Pipe yellow disc measuring 1 ¼ inches.
10. Pipe orange on top, make it slightly smaller than the yellow layer.
11. Layer white on top, make it slightly smaller than the orange layer.
12. Bake about 3-4 hours until they become dry.
Title: Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 3/4 vanilla
- 2 flour
- 1 baking soda
- 1 chocolate chips
- 1 walnuts
Instructions:
1. Cream butter and sugar.
2. Stir in vanilla and blend.
3. Add flour, baking soda and salt and mix.
4. Mix in chocolate chips and walnuts.
5. Drop in heaping tablespoonful size onto greased cookie sheet.
6. Bake at 325° for 22 minutes or until light brown.
Title: Four Berry Salad
Ingredients:
- 1 light brown sugar
- 2 strawberries
- 1 1/2 blueberries
- 1 raspberries
- 3/4 blackberry
- 1/2 mint leaves
- 2 pecans
- 1/4 walnuts
Instructions:
1. Whisk vinegar and sugar together in a medium bowl.
2. Add all berries and mint. Toss to combine.
3. Transfer to serving bowls and sprinkle with nuts if desired.
4. (Note: I only add the vinegar and sugar to the berries right before serving as I don't think the salad tastes as good when the berries have been in the vinegar for a second day.).
Title: The Great Pumpkin Cake Recipe
Ingredients:
- 2 cream cheese
- 2
Instructions:
1. Bake two bundt cakes in fluted cake pans per the cake mix instructions. Let cool.
2. In the meantime, empty the frosting into a medium-sized bowl and add the food coloring according to your desired intensity of color.
3. Remove one cake from the pan and turn it upside down on a large platter. With a bread cutting knife, slowly take off a thin layer of the top end of the cake to make the end flat. Do the same for the second cake.
4. Take small strips of foil and place it around the bottom of the cake; butting it right up to the cake. This will protect the platter from getting dirty while you’re spreading the frosting.
5. With a knife or spatula, spread a layer of orange frosting to the flat end of the cake that is turned upside down on the platter.
6. Take the second cake and turn it upright and place on top of the cake on the platter making sure that the grooves in the cakes match up with each other.
7. Begin spreading the orange frosting around the ring between where the cakes meet to fill in the gap.
8. Apply remaining frosting to the rest of the cake spreading it in an up and down fashion so you give the illusion of the lines you see in pumpkins. Make sure that you also cover inside the hole of the cake in the same way; at least half way down in the hole.
9. Carefully remove the foil from cake platter.
10. Now that your cake looks like a pumpkin, take the decorator’s icing and with the straight piping cap, create swirls of vines around the pumpkin; then change out the cap and put on the leaf cap and place leaves where you desire on the vines.
11. Now step back and admire your work of art!
Title: Angel Food Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 1/2 coconut
- 1
Instructions:
1. Cream the butter and sugars. Add vanilla and egg and beat well. Add remaining ingredients and mix well. Roll dough into balls using 1 teaspoon per cookie. Dip in water, then in granulated sugar.
2. Bake on ungreased cookie sheet for 8-10 minutes at 350.
Title: Grandma's Passover Chocolate Cake With Orange
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 4 wine
- 3/4 orange, juice and rind of
- 1/4
- 1
Instructions:
1. Sift all dry ingredients into a bowl and set aside.
2. Beat egg whites with sugar in a large bowl.
3. Beat yolks well with wine in yet another bowl.
4. Add the yolks to the whites and fold in the sifted ingredients and mix.
5. Add the juice of the orange and the grated rind.
6. Bake at 325 degrees F. for 1 hour.
Title: Hummingbird Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 8 butter
- 2 vanilla extract
- 2 sugar
- 3 eggs
- 2 bananas
- 8 crushed pineapple
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350.
2. Butter 2 9 inch pans and line bottom with parchment (butter the paper and dust with flour) or use silicone.
3. Whisk together flour, baking soda, cinnamon and salt. Set aside.
4. In another bowl, stir together banana, pineapple, nuts and coconut. Add the flour mixture and blend.
5. Divide between pans and bake until golden brown, 30-40 minutes, rotating pans halfway through.
6. Tranfer pans to a baking rack to cool 15 minutes before unmolding. Loosen sides with a knife and invert onto greased wire rack. To preevent layers from splitting, invert again so the tops are up. Cool completely before icing.
7. Place on serving platter and spread 1/4 inch of frosting. Add next layer. Put a crumb coat on and then frost.
8. Decorate with dried pineapple flowers which were made by slicing very thinly from a fresh peeled pineapple with nibs out and dried in an oven at 225 for 30 minutes or until dry. Stick them in so they stand upright all over the cake.
Title: 1: 2: 3: Swiss Meringue Buttercream
Ingredients:
- 1/2 granulated sugar
- 1 unsalted butter
- 1 1/2 salt
- 1
Instructions:
1. Put sugar, salt and egg whites in the heatproof bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer. If the sugar is not completely melted, your final product will be grainy.
2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and bowl is cool to the touch, about 10 minutes. Continue beating until stiff, glossy peaks form. Meringue will be white with a bright sheen AND very sticky.
3. Reduce speed to medium-low; add butter a few cubes at a time, beating well after each addition. If the meringue is not cool enough it will completely melt the butter.
4. Continue beating till all the butter is incorporated. At one point the mixture will look "broken" looking watery and separated like curdled milk. Continue mixing it will all come together I promise.
5. Beat in vanilla or other flavorings or color paste. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
Title: Peach Upside-Down Pudding Cake
Ingredients:
- 1/4 butter
- 1/3 margarine
- 1 light brown sugar
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sour cream
- 1 vanilla extract
- 1/4
- 1/2
Instructions:
1. Combine butter and brown sugar and pour into 13x9-inch pan.
2. Arrange peaches on top.
3. Combine remaining ingredients in large bowl.
4. Beat at medium speed 4 minutes.
5. Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
6. Cool in pan 5 minutes.
7. Invert onto platter, and cool completely.
8. Garnish with whipped topping, if desired.
Title: Raspberry Tapioca Pudding
Ingredients:
- 1 frozen sweetened raspberries
- 1 sugar
- 1/3 lemon peel strip
- 1 quick-cooking tapioca
- 1/4 confectioners' sugar
- 1/2
- 2
Instructions:
1. Mash and strain raspberries, reserving juice and discarding the seeds.
2. Add enough water to juice to measure 2 cups and pour into a large saucepan.
3. Add grape juice, sugar and lemon peel.
4. Bring to a boil and then reduce heat and simmer, uncovered for 10 minutes.
5. Remove lemon peel.
6. Add tapioca.
7. Cover and chill for 4 hours or until set.
8. In another mixing bowl, beat cream and confectioner's sugar until soft peaks form and top pudding before serving.
Title: Red Hot Valentine Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 1 1/2 flour
- 1/2
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix butter, egg, vanilla, food coloring, baking powder, salt and sugar until combined. Add flour and red hots. Mix together. Form into 1 inch balls and place on baking sheet. Bake for 10-12 minutes. Enjoy!
Title: Chocolate Pudding Pizza With Peanut Butter Crust
Ingredients:
- 1 cream cheese
- 1 milk
- 1 3/4 instant chocolate pudding mix
- 1
- 1/4
Instructions:
1. Prepare cookie dough according to package directions.
2. Press into a greased 12-inch pizza pan.
3. Bake at 375°F for 15 minutes or until set; cool.
4. In a mixing bowl, beat cream cheese until smooth.
5. Spread over crust.
6. In another bowl, beat milk and pudding mix on medium speed for 2 minutes.
7. Spread over the cream cheese layer.
8. Refrigerate for 20 minutes or until set.
9. Spread with whipped topping.
10. Sprinkle with chips.
11. Chill for 1-2 hours.
Title: Vegan Nanaimo Bars
Ingredients:
- 1/2 vegan margarine
- 1/4 sugar
- 1/3 cocoa powder
- 2 ground flax seeds
- 3 water
- 1/2 walnuts
- 1 unsweetened coconut
- 1 1/4 graham cracker crust
- 1/2 vegan margarine
- 2 soymilk
- 1 cornstarch
- 1 vanilla extract
- 1/4 turmeric
- 2 icing sugar
- 2 vegan margarine
- 4
Instructions:
1. To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, coconut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in (20X20cm) pan. Set aside.
2. To prepare the top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.
3. To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, “milk”, starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.
Title: Apple Upside Down Cake
Ingredients:
- 2 apples
- 4 butter
- 3/4 light brown sugar
- 2 cider
- 1/4 ground cinnamon
- 1/2 light corn syrup
- 3/4 brown sugar
- 3/4 cider
- 2 eggs
- 2 ground cinnamon
- 1 1/2 ground ginger
- 1/4 ground cloves
- 1/8 salt
- 1/2 baking soda
- 1 all-purpose flour
- 1 1/2 apple
- 1 pecans
- 3/4
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
2. Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3. Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4. Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5. Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6. To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed.
7. Mix the flour with the baking soda, and stir it into the batter.
8. Add the chopped apple and nuts, and mix until just blended.
9. Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10. Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11. Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12. Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13. Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14. Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.
Title: Homegirls Special Oatmeal Cookies
Ingredients:
- 1 shortening
- 2 brown sugar
- 1 vanilla
- 1/2 salt
- 2 eggs
- 1 baking soda
- 1/4 boiling water
- 2 flour
- 2 quick oats
- 1 -2
Instructions:
1. Mix shortening and sugar.
2. Mix eggs, salt, vanilla, and beat until fluffy.
3. Dissolve soda in boiling water, then mix into egg mixture (this might have a curdled look and thats normal).
4. Add flour and oats.
5. Mix in raisins.
6. Drop onto greased cookie sheet.
7. Bake at 350° 10 minutes, do not over bake.
Title: Lemon & Mint Spring Rolls With Syrup
Ingredients:
- 225 plain flour
- 250 water
- 250 cream cheese
- 1 caster sugar
- 110 lemons
- 4 water
- 125 mint leaves
- 2 salted peanuts
- 2 mint leaves
- 2 icing sugar
- 2
Instructions:
1. Spring Roll Wrappers-.
2. Place flour in a bowl and stir in 250 ml of cold water to form a sticky paste, add a little more flour or water if necessary.
3. Cover with plastic wrap and rest for 10 minutes.
4. Heat a 26cm non-stick crepe pan over low heat until just warm and then spoon 1 heaped tablespoon of paste into the centre of the pan and using a small cranked palette knife, spread quickly and evenly to a 15cm round.
5. Cook for 30 seconds or until edges of wrapper start to curl.
6. Peel off wrapper and place, cooked side down on a plate lined with baking paper.
7. Repeat to make 12 wrappers, stacking them on top each other with baking paper between each layer and then cover the remaining paste with a slightly damp, clean tea towel and reserve for sealing the spring rolls.
8. Filling-.
9. Meanwhile, to make the filling, using an electric mixer, beat cream cheese, egg yolk, 2 teaspoons (10 grams) of the sugar and half the lemon zest until pale and fluffy.
10. Stir in mint, then spoon into a piping bag fitted with a 1.5cm nozzle.
11. Lemon Syrup-.
12. To make lemon syrup, place the remaining 100 grams sugar and 125ml water in a small saucepan, bring to the boil over high heat, the simmer for 5 minutes or until syrupy and then remove pan from the heat and stir in the remaining lemon zest.
13. Set syrup aside to cool completely.
14. Assemble Spring Rolls-.
15. Place a wrapper, uncooked side up onto a work surface and then starting 2 cm up from the bottom, pipe a 3cm line of filling widthwise across the bottom half of the srapper and then fold the bottom of the wrapper over the filling and then fold in the sides and roll up, leaving a small flap.
16. Dab a little of the reserved paste on the flap, then roll up completely to secure spring roll.
17. Transfer seam side down, to a oven tray lined with baking paper and repeat with remaining wrappers and filling.
18. Fill a deep fryer or large saucepan one third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 10 seconds).
19. Fry spring rolls, in 3 batches for 2 minutes or until golden and drain on aper towel.
20. To Serve-.
21. Divide spring rolls among plates and drizzle with lemon syrup and scatter with chopped peanuts and mint and then dust with icing sugar to serve or you could serve the syrup on the side for people to use as a dip.
Title: Decadent Honey Sponge Cake
Ingredients:
- 1/2 brewed coffee
- 1 baking soda
- 7 eggs
- 1 granulated sugar
- 1 honey
- 3 cake flour
- 2 Amaretto
- 1 baking powder
- 1/2 golden raisin
- 1/2 walnuts
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350 F.
2. Combine coffee and baking soda well and set aside.
3. Using a mixed on high speed, beat egg whites until soft peaks form.
4. Gradually add just 1/2 cup of the sugar,2 Tbsp at a time, beating well after each addition, until well combined and whites are in stiff peaks; set aside.
5. Using a clean bowl, beat egg yolks with the remaining 1/2 cup sugar until thick and lemony in color.
6. Switch to low speed and mix in honey until well combined.
7. Add flour, Amaretto (or liqueur of choice) baking powder, and the coffee mixture on very low speed, mixing just until blended, scraping down sides as needed.
8. Raise the speed to medium, then beat well for 2 minutes (set a timer), scraping down bowl as needed.
9. Using a spatula, fold in the egg whites gently, just to blend- do not overmix.
10. Fold in raisins and nuts gently.
11. Pour into a 10 inch tube pan with removable bottom (or an angel food cake pan).
12. Bake 1 hour and 10 minutes, or until top is springy and golden, and the cracks appear dry, not wet (cracks are normal).
13. Have ready a bottle or funnel set upside down on the counter.
14. Invert the cake onto the bottle and let cool completely in the pan.
15. Once cooled, use a knife or spatula to loosen edges, then remvoe cake from pan.
16. Dust with powdered sugar before serving.
Title: Chewy Chocolate-Raspberry Cookies
Ingredients:
- 1/2 sugar
- 1 canola oil
- 1/3 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2
- 1 1/2
- 3/4
- 1/4
Instructions:
1. Preheat the oven to 350. Lightly grease cookie sheet.
2. In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
3. In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
4. Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
5. Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.
Title: Mocha Frosting
Ingredients:
- 6 unsalted butter
- 5 confectioners' sugar
- 1/2 instant espresso
- 2 milk
- 1/4 heavy cream
Instructions:
1. Dissolve coffee in 2 tbls hot water.
2. Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
3. Combine, stirring with a spoon until well blended.
4. Stir in the coffee and milk.
5. Beat (electric mixer) frosting on low speed until until smooth and light.
6. If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.
Title: Old Fashioned Sugar Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 1 1/2 ground cinnamon
- 1 butter
- 1 1/2 white sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 sour cream
Instructions:
1. Sift flour into large mixing bowl.
2. Resift with salt, soda, baking powder and cinnamon.
3. In a separate bowl, cream the butter or margarine with sugar until fluffy.
4. Add eggs one at a time and mix well.
5. Add butter mixture to dry ingredients, alternately with sour cream, mixing until smooth after each addition.
6. Add vanilla.
7. Wrap dough in waxed paper and chill until firm enough to roll, about 2 hours.
8. Preheat oven to 350F degrees.
9. Roll dough on floured surface to about 1/4 inch thick.
10. Cut with large cookie cutter; place on ungreased cookie sheet.
11. Sprinkle with sugar and bake for 10 to 12 minutes or until lightly browned.
Title: Cherry Limeade Cupcakes
Ingredients:
- 3 cake flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 1 sugar
- 1/2 frozen limeade concentrate
- 2 frozen limeade concentrate
- 3 eggs
- 3/4 plain yogurt
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
3. Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be. I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren’t any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
4. For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
5. Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn’t suggest leaving them out any longer. They taste best cold!