lumicero/recipes-ing2inst huggingface dataset:
Title: Soft-Fruit Fool
Ingredients:
- 500 apricots
- 1/2 cherries
- 1 caster sugar
- 2 lemon juice
- 2/3 water
- 1 egg
- 1 vanilla extract
- 1/2 pistachio nuts
- 1 1/4
- 2
Instructions:
1. Place the prepared fruit in a bowl and, depending on its sweetness, sprinkle with 1/4-1/2 cup of sugar and a squeeze of lemon. Leave to macerate for 30 minutes.
2. Purée the macerated soft fruit in a food processor or electric blender. If using strawberry, raspberry or blackberry purée, pass through a fine nylon sieve into a bowl to remove theseeds before custard and whipped cream. Chill the purée for at least 1 hour.
3. Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
4. Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
5. Whisk the cream in a large bowl until it holds soft peaks.
6. Combine the custard with the fruit purée and fold it gently into the whipped cream.
7. Spoon the fool into tall glass parfait glasses and chill for 2 hours.
8. To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
9. Variations: See Fresh Fruit Fool Recipe #139164.
Title: Butter Pecan Crunch
Ingredients:
- 2 graham cracker crumbs
- 1/3 butter
- 2 vanilla instant pudding mix
- 2 milk
- 1 butter pecan ice cream
- 8 Cool Whip
- 2
Instructions:
1. Mix crumbs and butter; press into bottom of 9x13 pan.
2. Chill.
3. Beat pudding mixes and milk until well blended.
4. Fold in ice-cream and Cool Whip.
5. Spoon over crust.
6. Sprinkle with crushed Heath bars.
7. Freeze.
8. Thaw about 20 minutes before cutting.
Title: Mango Ginger Upside-Down Cake
Ingredients:
- 1 butter
- 1/4 dark brown sugar
- 2 crystallized ginger
- 1 mango
- 2/3 granulated sugar
- 5 butter
- 1/2 egg substitute
- 1 1/2 vanilla extract
- 1 1/3 all-purpose flour
- 2 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 3/4 nonfat milk
Instructions:
1. Preheat oven to 350°.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar and ginger. Arrange mango slices spokelike over the brown sugar mixture; set aside.
3. Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended.
4. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
5. Bake at 350° for 40 minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.
Title: Peanut Butter Tandycake
Ingredients:
- 1 milk
- 2 butter
- 4 eggs
- 1 vanilla extract
- 2 salt
- 2 white sugar
- 1 all-purpose flour
- 16 baking powder
- 2 creamy peanut butter
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
2. In a large bowl, mix together eggs, vanilla, salt, sugar, flour, and baking powder. Blend in melted butter or margarine and milk.
3. Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
4. Melt chocolate bars, and spread on cooled cake.
Title: Marinated Strawberries
Ingredients:
- 2 strawberries
- 3 vodka
- 1 lemon zest
- 2 fresh lemon juice
- 2 kosher salt
- 1 fresh black pepper
- 3 -4 vanilla bean
- 1/4 granulated sugar
- 1 -2
Instructions:
1. Combine strawberries, vodka, lemon zest, lemon juice, balsamic vinegar, salt and pepper in large bowl. Use a small knife to scrape seeds of the vanilla bean into the bowl, and add 1 tablespoon sugar. Stir gently but thoroughly. Give a taste. You might need more sugar if your strawberries aren't that sweet. If you do, add it gradually, tasting as you do.
2. Cover bowl with plastic wrap and refrigerate. Let chill (give an occasional stir) at least 30 minutes and up to 1 hour.
Title: Shaariyah ( Vermicelli ) Halawa- Halva- حلا
Ingredients:
- 3/4 water
- 200 white sugar
- 4 ground cardamom
- 1 3/4 - 2 1/2 cornstarch
- 1 walnut halves
- 1 coconut flakes
- 1/2
Instructions:
1. Pour oil in a pot, put it on medium-high heat. when it's hot stir in the vermicelli and keep on turning it until it becomes golden brown
2. Add water, let the pot boils until the vermicelli gets soft and the water is at the vermicelli level.
3. Add sugar ( you will notice that the water content seems to increase when you add the suger which is normal), let the pot boil on medium-high heat with constant moving until the water lessens but you still have a little left ( don't let it dry completely).
4. Add cardamom, melt the cornstarch in a little water then add it to the pot ( if the mixture gets too sticky add a little water).tPour in medium-sized flat plates, decorate as you like, let it cool before eating, enjoy!
5. Tips: make sure to get the vermicelli soft completely before adding sugar, it tends to get a little hard if you didn't boil it perfectly.
6. Tips: you will have great results with thin vermicelli, unlike the thick vermicelli, it won't look as consistent as the thin ones and it will be difficult to handle.
7. tips: if you like your desserts to be lightly sweet add 1 3/4 cups of sugar, if you want it more sweet add more sugar.
8. Tips: in iraq, usually they decorate this halawa with walnut halves or coconut flakes, but you can use pecans or finely chopped pistachios if you like, or you can leave it plain, it's up to you.
Title: Espresso Mascarpone Cream
Ingredients:
- 1/2 heavy cream
- 2 confectioners' sugar
- 6 mascarpone cheese
- 2
Instructions:
1. Bring cream to a simmer.
2. Remove from heat, stir in espresso powder and confectioner's sugar.
3. Transfer to bowl and cool slightly.
4. Whisk in mascarpone.
5. Refrigerate until ready to use.
Title: Rustic Plum Cake
Ingredients:
- 2 red currant jelly
- 3 brandy
- 1 Italian plum
- 3/4 unbleached all-purpose flour
- 3/4 sugar
- 1/3 baking powder
- 1/2 table salt
- 1/4 unsalted butter
- 6 egg
- 1 vanilla extract
- 1 confectioners' sugar
- 1
- 1/4
Instructions:
1. Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
2. Adjust oven rack to middle position and heat oven to 350°F Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
3. Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with confectioners’ sugar. Cut into wedges and serve.
4. Note:This recipe works best with Italian plums, which are also called prune plums. If substituting regular red or black plums, use an equal weight of plums, cut them into eighths, and stir them a few times while cooking. Arrange slices, slightly overlapped, in two rings over surface of cake. Do not use canned Italian plums. Blanched whole almonds can be used but must be processed 30 seconds longer until finely ground. The brandy can be omitted, but then you will need to melt the jam with 1 tablespoon water before adding the plums. Don’t add the leftover plum cooking liquid to the cake before baking; reserve it and serve with the finished cake or over ice cream. The cake can be served with lightly sweetened whipped cream.
Title: Traditional Tres Leches Cake
Ingredients:
- 1 white sugar
- 5 milk
- 5 vanilla extract
- 1/3 all-purpose flour
- 1 baking powder
- 1 sweetened condensed milk
- 1 1/2 evaporated milk
- 1 heavy whipping cream
- 1 maraschino cherries
- 1
- 1/2
- 10
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter and flour bottom of a 9 inch springform pan.
3. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
4. Stir in milk, vanilla, flour and baking powder.
5. In a small bowl, beat egg whites until soft peaks form.
6. Gradually add remaining 1/4 cup sugar.
7. Beat until firm but not dry.
8. Fold egg whites into yolk mixture.
9. Pour into prepared pan.
10. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
11. Allow to cool 10 minutes.
12. Loosen edge of cake with knife before removing side of pan.
13. Cool cake completely; place on a deep serving plate.
14. Use a two prong meat fork or cake tester to pierce surface of cake.
15. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
16. Discard 1 cup of the measured milk mixture or cover and refrigerate.
17. Pour remaining milk mixture over cake slowly until absorbed.
18. Whip the remaining whipping cream until it thickens and reaches spreading consistency.
19. Stir in almond extract.
20. Frost cake with whipped cream and garnish with cherries.
Title: Jumbo Snap Cookies
Ingredients:
- 6 chocolate chips
- 6 flour
- 2 1/2 baking powder
- 3 sugar
- 1 1/4 shortening
- 3/4 salt
- 1/2 eggs
- 2 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 375.
2. Mix the flour & baking powder and set aside.
3. Cream the sugar, shortening, and salt.
4. Then beat the eggs and coconut flavoring into the sugar mixture.
5. Now, add the flour mixture.
6. Finally, add the melted chips into dough.
7. Mix well. Shape into balls with a teaspoon. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
Title: Mochiko an "cake"
Ingredients:
- 1 granulated sugar
- 3/4 baking powder
- 1 milk
- 1 coconut milk
- 2 1/4
- 1
Instructions:
1. Mix ingredients.
2. Pour into 9 x 13 pan and smooth the top with a wet spatula.
3. Bake at 350 degrees for 1 hour and 30 minutes.
4. Cool and cut into small squares.
5. Refrigerate any remaining.
6. (Use a microwave to reheat and soften before serving after refrigeration).
Title: Stuffed Granny Smiths With Maple Sauce
Ingredients:
- 3/4 sweet cherries
- 3/4 brown sugar
- 1/4 walnuts
- 2 1/2 pumpkin pie spice
- 8 granny smith apples
- 1 maple syrup
- 1/2 butter
- 1 margarine
Instructions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl.
3. Core apples three-fourths of the way through. (Do not cut through bottom.) Peel top half of each apple. Fill apples with cherry mixture.
4. Place apples in a 12-inch cast-iron or heavy ovenproof skillet. Add the juice to skillet. Combine maple syrup and butter; pour over apples.
5. Cover; bake at 350° for 40 minutes. Uncover; baste apples with juices from pan. Bake, uncovered, an additional 25 minutes or until tender. Serve with sauce.
6. Note: Apples can also be baked in a 13 x 9-inch baking dish.
Title: Chocolate Sweetie Cupcakes
Ingredients:
- 175 butter
- 125 margarine
- 2 granulated sugar
- 100 eggs
- 1/4 self-raising flour
- 40 baking powder
- 1 cocoa powder
- 1 milk
- 175 golden syrup
- 150 icing sugar
Instructions:
1. Preheat the oven to 190°C/gas5. Put 18 paper cases into bun tins.
2. Weigh out 50g of butter and set this aside to make the icing. Add the remaining 125g to the sugar and beat together until light and creamy. Beat in the eggs, one at a time, beating well between each one. Add 1tbsp of flour with the last egg.
3. Sift together the remaining flour, baking powder and 25g of the cocoa, then fold into the cake mixture.
4. Divide between between the cake cases and bake for approx 15 minutes, or until they spring back when pressed lightly. Remove from bun tray and place on wire rack to cool.
5. To make the icing, put remaining butter in a pan with the milk and golden syrup and heat gently until the better starts to melt. Remove pan from heat and sift in the icing sugar and remaining cocoa. Beat together to create a thick and glossy icing.
6. Spoon a little onto each cup cake and decorate with the Smarties.
7. Note: You can use all kinds of sweets to decorate -- feel free to experiment or use your faves!
Title: Out-Of-This-World Cookies
Ingredients:
- 1 sugar
- 1 peanut butter
- 1 raisins
- 1/2 chocolate chips
- 1
Instructions:
1. Cream sugar and peanut butter.
2. Add raisins, nuts and corn flakes; mix well.
3. Shape into balls.
4. Let mixture set overnight.
5. Dip into melted chocolate and chill until mixture hardens.
Title: Chocolate Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 instant chocolate pudding mix
- 3 milk
- 1
- 4
- 1/2
- 1
- 6
Instructions:
1. Bake cake according to package directions.
2. NOTE, if you use a different brand cake mix, you may need different ingredients and/or amount to prepare your cake.
3. Cool.
4. Prepare pudding according to package directions; set aside.
5. Crumble cake; reserve 1/2 cup.
6. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt.
7. trifle dish or decorative glass bowl.
8. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars.
9. Repeat the layers of cake, coffee, pudding and whipped topping.
10. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top.
11. Refrigerate 4-5 hours before serving.
Title: Nees Old Timey Banana Pudding Reduced
Ingredients:
- 1/2 sugar
- 2 1/2 flour
- 1/4 salt
- 2 skim milk
- 4 Egg Beaters egg substitute
- 1/4 vanilla
- 1 1/2 bananas
- 6 sugar
- 4 vanilla
- 1/4
- 1/2
Instructions:
1. mix the flour salt and sugar together in top of double boiler
2. whisk in milk so there no lumps
3. cook over low heat on double boiler til thick
4. add a little of the hot liquid to egg beaters and add this to mixture
5. remove from heat and add 1 1/2 teaspoon vanilla.
6. in ungreased baking pan add a layer of vanilla wafers
7. peel and slice one banana.
8. put over wafers pour 1/4 of pudding mixture over it 3 more times in another bowl beat egg whites til foamy add 1/4 cup sugar and vanilla and beat until stiff peaks form.
9. spread meringue over the pudding making sure to get it clear to edge to seal it
10. bake uncovered at 350 degrees for 20 minutes.
Title: Flourless Chocolate Cake
Ingredients:
- 1 dark chocolate
- 6 eggs
- 2 brandy
- 1 1/2 ground hazelnuts
- 1 icing sugar
- heavy cream
Instructions:
1. Preheat oven to 300F degrees. Grease a deep 8" round cake pan and line the base with parchment paper.
2. Half-fill a saucepan with water and bring to a boil. Remove from heat. Place the chocolate in a heatproof bowl and place the bowl over the pan, making sure the bottom of the bowl isn't touching the water. Stir the chocolate occasionally until completely melted.
3. Put the eggs in a heatproof bowl. Add the Frangelico. Place the bowl over a pan of just simering water on low heat, making sure the bottom of the bowl doesn't touch the water. Using an electric mixer, beat the mixture on high for 7 minutes, or until light and foamy. Remove from heat.
4. Use a metal spoon to quickly and lightly fold the chocolate and nuts into the egg mixture until just combined. Fold in the cream and pour into the cake pan.
5. Place the cake pan in a shallow roasting pan. Pour enough hot water into the roasting pan to come halfway up the side of the cake pan.
6. Bake for 1 hour, or until just set.
7. Remove cake pan from the roasting pan and allow to cool to room temperature.
8. Cover with plastic wrap and refrigerate overnight.
9. Invert the cake onto a plate and remove the parchment paper. Cut cake into slices. Lightly dust each slice with confectioners sugar and serve with thick cream, if desired.
Title: Box Pudding Cake
Ingredients:
- 1 eggs
- 2 instant pudding mix
- 1/3 confectioners' sugar
- 2 milk
- 1
- 4
Instructions:
1. Prepare cake mix as directed on box, using a 13x9 pan.
2. Remove cake from oven and using the handle of a wooden spoon, immediately poke holes in the cake about 1 inch apart, making sure to go all the way down to cake bottom.
3. Combine pudding mix and sugar in a large bowl.
4. Gradually stir in the milk and beat on low speed for about 1 minute with an electric mixer (do not over beat).
5. Quickly, before pudding thickens, pour about half of the thin pudding mix evenly over the warm cake and into the holes.
6. Allow the remaining pudding to thicken slightly, and then use it to frost the cake.
7. Chill for at least 1 hour before serving, and keep stored in the refrigerator.
Title: Barkram (Berry Cream)
Ingredients:
- 1 berries
- 3 water
- 3/4 sugar
- 2 potato flour
- cornstarch
Instructions:
1. Clean berries.
2. Bring water to boil, add berries and sugar and boil several minutes.
3. Mix potato flour with small amount of cold water; stir in and bring again to boiling point.
4. Cool covered and serve with cream or milk.
Title: Mango Passionfruit Pavlova Roll
Ingredients:
- 4 caster sugar
- 3/4 vanilla essence
- 1 white vinegar
- 1 cornflour
- 1 flaked coconut
- 1/2 passion fruit pulp
- 300 mangoes
- 2
Instructions:
1. Preheat oven to a moderately slow 160 degree C (or 140 for fan forced).
2. Grease a 25cm x 30cm Swiss roll pan.
3. Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet.
4. Beat the egg whites in a small bowl with electric mixer until soft peaks form.
5. The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won't work.
6. Gradually add the sugar, beating to dissolve between additions.
7. Fold in the vanilla, vinegar and cornflour.
8. Spread the mixture onto the prepared pan and sprinkle on the coconut.
9. Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned.
10. Cover a wire rack with another sheet of baking paper.
11. Invert the meringue carefully onto the paper, then remove the lining paper.
12. Allow to cool, coconut side down.
13. Whip the cream until soft peak stage.
14. Spread onto the cooled meringue.
15. Top with the passionfruit and mango slices.
16. Roll the meringue firmly from the long side, using the baking paper to guide the meringue.
17. Serve in slices.
18. This may not stay completely neat but it is delicious!
Title: Lemon Curd With Berries
Ingredients:
- 1 1/3 sugar
- 14 unsalted butter
- 2/3 fresh lemon juice
- 4 eggs
- 4 lemon peel
- 1 berries
- 4
Instructions:
1. Whisk all ingredients except berries in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon; do not let mixture boil.
2. Transfer to nonaluminum container.
3. Cool to room temperature.
4. (Can be prepared up to 2 weeks ahead and refrigerated.).
5. Fill parfait glasses or flutes with alternating layers of berries and lemon curd; there should be more fruit than curd.
6. Refrigerate until ready to serve.
7. If desired, garnish each serving with a dollop of sweetened whipped cream and mint leaves.
Title: Cinnamon Galette
Ingredients:
- 12 butter
- 1 caster sugar
- 2 eggs
- 11 plain flour
- 2 cinnamon
- 12 fresh cherries
- 1 1/2 icing sugar
Instructions:
1. Cut 14 x 9" circles of greaseproof paper and grease each lightly.
2. Cream the butter and sugar until pale and fluffy.Beat in the eggs one at a time.Sift the flour with the cinnamon and fold this into the mix.
3. Divide this into 14 portions.Using a palette knife,spread each portion onto a circle of greaseproof paper.
4. Bake these, two at a time,on wetted baking sheets in a pre-heated oven(190degC) for 10 minutes.Leave until cold before peeling off the greaseproof paper.
5. Layer the cinnamon rounds,spreading each one with the whipped cream.Dust the top with icing sugar and decorate with the cherries.
Title: Strawberry Jam Tarts (Cookies)
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 2/3 butter
- 1 egg
- 1/4 baking soda
- 1/4 salt
- 2 milk
- 1 vanilla
Instructions:
1. Cream butter and sugar.
2. Add egg and beat.
3. Add milk and vanilla.
4. Add rest of ingredients and mix well.
5. Roll out dough to 1/8" thick.
6. Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
7. With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
8. Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
9. Place whole shapes onto ungreased cookie sheet.
10. Top each cookie center with a teaspoons or so of strawberry jam.
11. Place cookie shape with cut-out center on top.
12. Seal outside edges all the way around with tines of fork. Pressing to seal.
13. Sprinkle edges with colored sugar.
14. Bake in 350° oven for 11-13 minutes.
15. These do not brown.
Title: Chocolate Cottage Cheese Wagon Wheel Cookies
Ingredients:
- 2 butter
- 3 1/2 granulated sugar
- 4 vanilla
- 2 small curd cottage cheese
- 5 1/2 flour
- 1 baking powder
- 2 baking soda
- 1
Instructions:
1. Cream sugar and butter together.
2. Add cottage cheese and beat well.
3. Add dry ingredients to sugar and butter mixture; mix well.
4. Add nuts.
5. Chill several hours or overnight.
6. Rolls into balls, then roll in powdered sugar.
7. Bake on a greased cookie sheet at 350 degrees for 15 minutes.
Title: Chocolate Twinkies
Ingredients:
- 1 evaporated milk
- 1/3 sugar
- 1/2 vanilla
- 1/2 salt
- 2/3 powdered sugar
- 1
- 5
Instructions:
1. Bake your favorite chocolate cupcakes, cool completely.
2. Beat remaining ingredients with electric mixer on highest speed for 5 minutes or more.
3. Add 5 tbsp powdered sugar.
4. Beat until mixed in well.
5. Use a medium tip (for cake decorating) to make a hole in the top of the cupcake and push some of the filling inside.
6. Frost with chocolate frosting.