lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Frosting - Gf
Ingredients:
- 6 powdered sugar
- 2 salt
- 1/2 water
- 1/2 vegetable shortening
- 2 1/2
- 3/4
- 2
Instructions:
1. In the bowl of an electric mixer, combine powdered sugar, cocoa and salt.
2. With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes.
3. Scrape down the bowl with a spatula. Add shortening, margarine and extract to the sugar mixture. Whip at medium-high speed until smooth and fluffy, approximately 10 minutes.
4. Scrape down the bowl and whip an additional minute. Frost cake and garnish with raspberries or shaved chocolate.
5. TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using.
Title: Yummy Apple Mango Cobbler
Ingredients:
- 1 sliced apple
- 1 mango
- 1 sugar
- 2 water
- 4 butter
- 3/4 flour
- 3/4 milk
- 1/2 baking powder
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Combine the apples, Mango slices, 1/2 cup sugar and water in a sauce pan and mix well. Bring to boil and let it simmer for 7-8 minute.
3. Put the butter in 8X8 square baking dish.Place it in the oven until it melts.
4. Mix flour, remaining 1/2 cup sugar,baking powder and milk. Mix well.
5. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pour syrup on top as well. Sprinkle with ground cinnamon.
6. Bake for 35-40 minute until its light brown and clean toothpick comes out clean.
Title: Superb Christmas Pudding (Microwave)
Ingredients:
- 6 butter
- 1 currants
- 2/3 raisins
- 2/3 sultana
- 1 flour
- 3/4 brandy
- 1 allspice
- 1/4 nutmeg
- 1/4 brown sugar
- 6 eggs
- 2 lemon, juice and rind of
- 1 molasses
- 3 orange, rind of
- 1
- 1/4
Instructions:
1. Combine all the ingredients in a medium bowl. Add a little browning sauce if you want it to be a little darker (it will not effect the taste).
2. Lightly butter a small pyrex bowl. Note: My bowl roughly holds 6 cups; you can fill the mixture to the top without worry that it will flow over.
3. Pack lightly into bowl. Butter some wax paper lightly and place over the mixing bowl. Place a second sheet over top and secure with elastic bands.
4. Cook 5 minutes on high: rest for 5 minutes.
5. Cook 3 minutes on high: rest for 5 minutes.
6. Cook 30 seconds on high: rest for 5 minutes.
7. Unmould and let cool. Brush all over with rum, brandy or whisky. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating).
8. To Serve: Cut in thin slices with a sharp serrated knife.
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 2 1/2 - 3 powdered sugar
- 1/2 butter
- 1
Instructions:
1. Combine all the ingredients except the nuts.
2. Using an electric mixer, beat until smooth and fluffy.
3. Blend in the nuts, if using, and spread onto a cooled cake.
4. Refrigerate any leftover frosted cake.
Title: Light Pear Cake
Ingredients:
- 1 pear
- 1 eggs
- 2 currant jelly
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a bundt pan.
3. Mix all ingredients, except currant jelly, with an electric mixer.
4. Pour batter into prepared pan.
5. Bake 30-45 minutes or until toothpick comes out clean.
6. Melt current jelly in microwave; brush on outside of cake while warm.
Title: Devon Flats
Ingredients:
- 1/2 self-raising flour
- 1/4 caster sugar
- 3 1/2 egg
- 1 milk
- 1
Instructions:
1. Pre-heat oven to 220°C/ 425°F/ Gas 7.
2. Mix the flour and sugar together, and then stir in the cream, egg and enough milk to make stiff dough (If the dough feels at all sticky, cover and place in the refrigerator to firm up.) Roll the dough out on a lightly floured surface until about one-third inch thick, and then cut into 3-inch rounds using a cutter.
3. Put onto greased baking sheets and bake for 8-10 minutes until a light golden brown.
4. Carefully transfer to wire racks to cool.
5. Store in a cookie tin or an airtight container at room temperature.
Title: Zuger Kirschtorte, Swiss Cake
Ingredients:
- 4 eggs
- 2 sugar
- 3/4 all-purpose flour
- 1/2 cornstarch
- 1/3 butter
- 5 water
- 2 caster sugar
- 2 kirsch
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Make the syrup by simmering the water and sugar just until sugar is dissolved.
3. Remove from heat and stir in the kirsch, set aside.
4. Butter a 9 inch springform pan with parchment paper.
5. Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light.
6. Sift flour and cornstarch.
7. Using spatula fold into egg mixture.
8. Add butter to 1 cup of batter.
9. Fold in remaining batter.
10. Pour into prepared pan.
11. Rap pan at once to break up bubbles.
12. Bake 25 minutes or until golden brown and cake springs back up with touch.
13. Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar.
14. Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar.
Title: Black Bean Brownies
Ingredients:
- 3/4 canned black beans
- 1/2 applesauce
- 2 sugar
- 1/4 instant coffee
- 2/3 vanilla extract
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/3 confectioners' sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F Grease a 9x9 square baking pan with butter.
2. Puree beans with oil(do not rinse beans just drain). Add the eggs, cocoa, sugar, coffee, adn vanilla. Melt half of the chocolate chips and add to the blender. Blend on med high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. stir in the remianing chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle about 20 minutes Let cool at least 15 mins before cutting and removing from the pan. Dust with confectioners sugar and serve.
3. Makes 12 servings.
Title: Macaroon Brownies
Ingredients:
- 4 fat free cream cheese
- 1/3 sugar
- 1 all-purpose flour
- 4 flaked coconut
- 1/2 whole wheat flour
- 3/4 all-purpose flour
- 1/4 sugar
- 1/2 baking powder
- 1 prune baby food
- 1/2 buttermilk
- 1/2 vanilla extract
- 4
- 1
- 1/3
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°F.
2. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray.
3. To make the macaroon topping: Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth.
4. Stir in the flaked coconut. Set aside.
5. To make the brownies: In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder.
6. In a medium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla.
7. Add the egg white mixture to the flour mixture and mix until blended.
8. Stir in the chocolate chips and almonds.
9. Spread the batter in the prepared baking pan.
10. Spread the macaroon topping over the brownie batter.
11. Bake 25 to 30 minutes.
12. Let cool, in the pan, on a wire rack.
13. Drizzle with the melted chocolate chips.
14. (Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.).
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 cocoa powder
- 2 water
- 2 buttermilk
- 1 vanilla extract
- 1 white vinegar
- 1 baking soda
- 1 cream cheese
- 1 unsalted butter
- 1/2 powdered sugar
- 1 1/2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
Title: Orange and Strawberry Salad with Sorrel Syrup
Ingredients:
- 4 oranges
- 450 strawberries
- 300 caster sugar
- 100 strawberries
- 75 sorrel
- 6
Instructions:
1. Prepare the oranges by peeling then removing the pith.
2. Segment the oranges.
3. Trim the strawberries and then cut the strawberries ino halves.
4. Combine the strawberries and oranges and place in the serving bowl and refrigerate until the last step.
5. In a small pan, carefully heat the orange juice, strawberries and caster sugar so the sugar dissolves.
6. Add the sorrel leaves and simmer for 15 minutes.
7. Stir frequently.
8. Once ready, sieve the strawberry syrup so that the syrup becomes smooth.
9. You should have a pretty strawberry syrupy puree.
10. Pour the syrup over the fruit salad and serve.
Title: Black Forest Crisp
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1/2 chocolate chips
- 1 butter
- 1 margarine
- 1/2
Instructions:
1. Layer the first 5 ingredients in a lightly greased cake pan starting with the cherry pie filling on the bottom and ending wtih the cake mix on the top.
2. Sprinkle the pieces of butter or margarine over the top.
3. Bake at 350°F for 45-50 minutes.
4. Serve with ice cream or whipped cream.
Title: The Best Ever Citrus Curd
Ingredients:
- 5/8 lemon juice
- 2 oranges, zest of
- 5 butter
- 1 sugar
- 2 eggs
- 1 -2
Instructions:
1. Put the zest, butter, sugar and juice in a heatproof metal bowl.
2. Stand the bowl over a pan of boiling water and heat until the sugar and butter have melted.
3. Lower the heat, you don’t want the water to boil now - more like a simmer.
4. Whisk in the beaten eggs (and yolks if using), just in a small stream, really slowly.
5. Stir with a wooden spoon until thickened, about 25-30 minutes.
6. Store in the fridge.
7. Enjoy!
Title: The Perfect Shortcake Recipe
Ingredients:
- 260 baking mix
- 4 butter
- 1/2 milk
- 1 egg
- 3 raw sugar
- 3 berries
- 1 sugar
- 2 heavy cream
- 6 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Add All-Purpose Baking Mix to bowl.
3. With your fingers, gently work in the butter. The mixture should easily clump together. The butter should not be fully incorporated.
4. Pour in ½ cup cold milk and fold it inches Wait a few seconds for the flour to fully absorb the milk. Add up to ¼ cup more milk if needed.
5. Brush tops of biscuits with beaten egg. If serving with jam or for shortcake, sprinkle tops with raw or large granulated sugar.
6. Bake for 12-13 minutes.
7. Biscuits are best within a few hours after baking.
8. Place berries or sliced stone fruit in a bowl. Sprinkle with sugar and stir to coat. Set aside for an hour to draw out juices.
9. Meanwhile, whip heavy cream and confectioners sugar to a medium-firm peak. Set aside in refrigerator until ready to assemble (whip cream will deflate slightly if left too long).
10. Slice warm biscuits in half. Place bottoms on a platter and top with half the whip cream.
11. Top with berries or stone fruit, the other half of the whip cream and biscuit tops.
12. Serve immediately.
Title: Raw Brownies
Ingredients:
- 1 walnuts
- 8 dates
- 1/2
- 1/8
Instructions:
1. Blend walnuts in the food processor until finely ground.
2. One at a time, add the dates to the processor.
3. Add cacao powder and blend until it sticks when pinched.
4. Press mixture into an 8x8 pan and press the cacao nibs on top.
5. Enjoy!
Title: Chocolate Pots De Creme
Ingredients:
- 1 heavy cream
- 2/3 granulated sugar
- 1/2 vanilla bean
- 2 bittersweet chocolate
- 1
- 10
Instructions:
1. Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.
2. Make the chocolate cream:
3. In a medium saucepan over mediumhigh heat, heat the cream, 1/3 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) until just below boiling. In a bowl, mix the chocolate and cocoa together. Slowly add the hot cream, stirring constantly, until the chocolate is melted and the mixture is smooth. Return the mixture to the saucepan. In a clean bowl, combine the egg yolks with the remaining 1/3 cup sugar; beat until smooth. Gently whisk a ladleful of the hot chocolate cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the chocolate cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minute Strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.
4. Bake the custards:
5. Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 min.—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish as you like.
6. serving suggestions:
7. Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sprig of mint or chocolate shavings.
Title: Chocolate Mayo Cake
Ingredients:
- 1 sugar
- 2 flour
- 3 baking powder
- 1/3 salt
- 1 vanilla
- 1 mayonnaise
- 1 Miracle Whip
- 1 warm water
Instructions:
1. Mix all ingredients together & beat till smooth.
2. Pour into a 9 x 13 inch greased & floured pan, and bake at 350°F for about 35-45 minutes.
3. Cool & frost with your favorite frosting.
Title: Baked Blueberries
Ingredients:
- 4 blueberries
- 2 sour cream
- 2 vanilla
- 2 brown sugar
Instructions:
1. Spoon the blueberries into 4, 4 oz oven proof ramekins.
2. Mix the sour cream with the vanilla.
3. Spoon over the blueberries.
4. Top with the brown sugar.
5. Broil 3 to 4 minutes, watching carefully.
6. The brown sugar should melt and caramelize- DO NOT LET IT BURN.
7. NOTE: This seems like a lot of brown sugar, but it is required.
8. *****This is the original recipe as I copied it from the web site.
9. See above explanation for adjustments I made.
Title: Chocolate Rice
Ingredients:
- 1 milk
- 100 sugar
- 100 dark chocolate
- 200 rice
Instructions:
1. Boil the milk and the chocolate together.
2. Add the sugar and mix together.
3. Add the rice.
4. Let cook together on low heat for around 45 minutes, watch and stir often.
5. Do not eat too cold, put in the microwave for a few seconds so that the rice is soft.
Title: Kolacky
Ingredients:
- 1 margarine
- 1 butter
- 8 sour cream
- 1 brandy
- 4 flour
- 2 flour
- 2 powdered sugar
- 2
Instructions:
1. cream together margarine,butter and sour cream.
2. add the brandy.
3. add 4 cup sifted flour one cup at a time.
4. Mix everything together so that it forms into a ball.
5. you may have to use your hands or a wooden
6. Make 4 balls wrap in waxed paper.
7. Chill dough overnight.
8. Preheat oven to 400 degrees.
9. roll out each ball one at a time on floured table using the extra 2 cups of flour as needed into a rectangle.
10. cut into small squares, fill each square with a tablespoon of filling.fold corners into center and pinch closed.
11. Bake 12 to 15 minuets until lightly browned.
12. cool on racks, dust with powered sugar.
Title: White Chocolate Cherry Torte
Ingredients:
- 6 white chocolate
- 2 1/2 all-purpose flour
- 1 1/4 sugar
- 3/4 salt
- 1/2 baking soda
- 1 buttermilk
- 1/2 butter
- 4 vanilla extract
- 1 white chocolate
- 8 cream cheese
- 12 butter
- 3/4 vanilla extract
- 1 powdered sugar
- 3
- 2
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Lightly coat two 9-inch round pans with shortening or Crisco no-stick cooking spray. Line bottom of pans with parchment paper with flour. Coat paper with shortening and dust lightly with flour.
2. Melt 6 ounces white chocolate over low heat or in microwave at medium power (50%) for 2 to 4 minutes, stirring every minute. Cool and set aside.
3. Throughly combine flour, sugar, salt and soda in large mixer bowl. Add milk and butter, and mix on low speed until dry ingredients are completely moistened.
4. Stir in melted white chocolate.
5. Beat egg whites in clean bowl until stiff peaks form. Fold the batter into the egg whites.
6. Evenly spread batter in pans. Tap pans on counter several times to remove air bubbles.
7. Bake 25 to 30 minutes or until toothpick inserted is clean when removed. (This cake does not develop a typical brown surface.) Cool on wire rack 15 minutes, remove from pans, and cool completely on wire rack.
8. Frosting: Melt 8 ounces of white chocolate over low heat or microwave on medium power (50%) for 2 to 4 minutes, stirring every minute. Cool. In large mixer bowl, beat cream cheese until smooth and gradually beat in chocolate. Add butter and vanilla and blend throughly. Gradually add sugar and beat until smooth and fluffy.
9. To assemble cake: Slice each layer in half to make 4 layers. Place 1 layer on serving plate. Spread with 1/2 cup frosting, then 1/2 cup cherry preserves. Repeat with 2 more layers. Spread preserves on top. Frost sides of cake and pipe or mound a border around top edge of cake. Sprinkle almonds over top of cake. Refrigerate until served.
Title: Lovely Chocolate Dot
Ingredients:
- 200 dark chocolate
- 300 dark rum
- 3 icing sugar
- 1 cocoa powder
- 1
Instructions:
1. Place the chocolate cubes in a small deep pan and create a steam bath underneath. Mix with a spatula by adding double cream (a bit at a time for about 4-5 times). This way you get a beautiful smooth and shiny texture. Continue until all chocolate is melted.
2. Take it off the heat and stir 3 splashes of rum. Place the mix in a cold place for about 20 minutes.
3. Next, whip the rest of double cream to two thirds of its stage (when it becomes thick, but not to peaks). Stir in icing sugar for a bit of sweetness.
4. By using a whisking spoon, stir the chocolate mix (half at a time) into whipped cream. Twist the mix and turn it over.
5. Next, fill up the frosting bag and place the mix into serving glasses. Place the glasses in a cold place for couple of hours. Sprinkle with orange zest or cocoa powder and serve. Yummy!
6. Makes 4 serves.
Title: Carrot Cake Roulage
Ingredients:
- 4 eggs
- 1 carrot
- 1 powdered sugar
- 3 pecans
- 1 water
- 2
- 1/2
Instructions:
1. Coat two 15x10x1 jelly roll pans with cooking spray, line with wax paper, coat paper with cooking spray.
2. Beat eggs in large bowl with electric mixer for 5 minutes.
3. Add water,beating at low speed until blended.
4. Gradually add cake mix, beating at low speed until moistened.
5. Beat at medium high speed for 2 minutes.
6. Fold in grated carrot.
7. Spread batter evenly in pans.
8. Bake one at a time,at 350°F on middle rack 13 minutes or until cake springs back when lightly touched in center.
9. Sift 1 1/2 tablespoons powdered sugar in 15x10 inch rectangle on cloth towel, repeat with 2nd towel.
10. When cakes are done,immediately loosen from sides of pan, turn our onto sugared towel.
11. Peel off wax paper.
12. Starting at narrow end, tightly roll each cake and towel together; place seam side down or wire racks to cool.
13. Drain pineapple, reserving 1/4 cup syrup.
14. Press pineapple between paper towels to remove extra moisture.
15. Mix pineapple, cream cheese frosting and pecans.
16. Stir well.
17. Unroll cakes,brush each lightly with 2 tablespoons pineapple juice.
18. Spread each cake with half of frosting mixture.
19. Reroll cakes (without towels) and place seam side down on serving platter.
20. Cover and chill at least one hour.
21. Dust cake with additional powdered sugar.
22. Can garnish with additional chopped pecans if desired.
Title: Mana Del Peru
Ingredients:
- 4 egg
- 6 sugar
- 1 salt
- 1 1/2 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk.
2. Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon.
3. Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously.
4. Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough.
5. Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring.
6. Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough.
7. Refrigerate overnight. Maná will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well.
8. Serving Tips: There are many ways to serve maná. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the maná with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use maná as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.
Title: It's so Easy Banana Fritters
Ingredients:
- 6 bananas
- 1 plain flour
- 1/2 cornflour
- 1 baking powder
- 1 milk
- flour
Instructions:
1. Coat bananas lightly with flour.
2. Sift the flour, cornflour and baking powder into a bowl.
3. Make a well in centre and gradually add milk. Mix to a smooth consistency similar to thickened cream.
4. Dip bananas into batter and fry in hot oil until golden brown.
5. Coat thinly with sugar. (Optional).
Title: Chocolate Chip and Peanut Butter Cup Cookies
Ingredients:
- 1 butter
- 3/4 peanut butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 peanuts
- 3/4
- 1
Instructions:
1. In mixing bowl, beat butter and peanut butter together until creamy.
2. Add brown sugar, granulated sugar, eggs and vanilla.
3. Beat until light and fluffy.
4. Sift together flour, soda and salt.
5. Add flour, soda and salt.
6. Stir until completely combined.
7. With wooden spoon, stir in peanut butter cups, peanuts and chocolate chips.
8. Form into 1 1/2 inch balls and place on greased cookie sheets.
9. Bake at 375° for 10 to 12 minutes until lightly browned.
10. Cool on wire rack.