lumicero/recipes-ing2inst huggingface dataset:
Title: Isle Flottante (Barefoot Contessa) (Floating Island) Ina Garten
Ingredients:
- 2 1/2 sugar
- 1 water
- 1 1/2 pure vanilla extract
- 1 1/2 kosher salt
- 8 cream of tartar
- 1/8 sugar
- 1/4 cornstarch
- 4 milk
- 1/2 pure vanilla extract
- 1 cognac
- 1 3/4 vanilla bean
- 1
- 1 1/2
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
3. Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
4. Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
5. FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
6. Allow to cool at room temperature and then break up in pieces.
7. Lower the oven to 250°F Line 2 sheet pans with parchment paper.
8. FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
9. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
10. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
11. FOR THE CREME ANGLAISE:
12. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
13. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
14. Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
15. FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
16. To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
Title: Peninsula Grill Giant Coconut Layer Cake
Ingredients:
- 2 cornstarch
- 2 water
- 1 vanilla extract
- 1 1/4 sugar
- 1/2 unsalted butter
- 1/2 sweetened flaked coconut
- 2 1/4 sour cream
- 1/4 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1/2 sugar
- 2 1/4 unsalted butter
- 1 1/2 eggs
- 5 vanilla extract
- 1 1/3 cream cheese
- 1 unsalted butter
- 2 powdered sugar
- 1/2 vanilla extract
- 2 sweetened flaked coconut
- 1
- 4
Instructions:
1. For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
2. Bring cream, sugar, and butter to boil in heavy medium saucepan.
3. Add cornstarch mixture and bring to boil.
4. Remove from heat and stir in coconut.
5. Cool completely.
6. Mix in sour cream.
7. Cover and refrigerate overnight.
8. For cake: Preheat oven to 325°F.
9. Butter and flour three 9-inch round cake pans.
10. Whisk flour, baking powder and salt in large bowl to blend.
11. Using electric mixer, beat sugar and butter in another large bowl to blend.
12. Add eggs 1 at a time, beating well after each addition.
13. Beat in cream and vanilla.
14. Stir flour mixture into butter mixture.
15. Divide batter equally among pans.
16. Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
17. Cool completely.
18. For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
19. Beat in powdered sugar and vanilla extract.
20. Place 1 cake layer on cake plate.
21. Top with half of filling.
22. Place second cake layer atop filling.
23. Top with remaining filling.
24. Place third cake layer atop filling.
25. Spread frosting over top and sides of cake.
26. Pat toasted coconut over top and sides of cake, pressing gently to adhere.
27. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
Title: Cranberry Fluff
Ingredients:
- 4 cranberries
- 3 miniature marshmallows
- 3/4 sugar
- 2 apples
- 1/2 walnuts
- 1/2 green grape
- 1/4 salt
- 1 heavy whipping cream
Instructions:
1. Place cranberries in food processor; cover and process until finely chopped.
2. Transfer to a large bowl; stir in marshmallows and sugar.
3. Cover and refrigerate overnight.
4. Just before serving, stir in the apples, grapes, walnuts and salt.
5. Fold in the whipped cream.
Title: Grown-Up Gingerbread Cake With Orange Mascarpone Cream
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 dark brown sugar
- 2 1/2 ground ginger
- 1 3/4 baking soda
- 1 ground cinnamon
- 1 ground cardamom
- 1/2 salt
- 2 eggs
- 1 dark molasses
- 1/2 unsalted butter
- 1/4 boiling water
- 3/4 powdered sugar
- 2 mascarpone cheese
- 8 orange zest
- 3/4
- 2
- 1
Instructions:
1. Preheat oven to 350°; spray a 9-inch square metal baking pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, cinnamon, cardamom, and salt.
3. Add eggs, molasses, butter and oil to flour mixture and whisk until blended and smooth.
4. Whisk in boiling water until just blended (batter will be thin).
5. Spread batter evenly in prepared pan.
6. Bake for 55-60 minutes or until a pick comes out with a few moist crumbs attached.
7. Let cool completely in pan on a wire rack.
8. Serve at room temperature with a dollop of Orange Mascarpone Cream.
9. Orange Mascarpone Cream-in a large bowl, using an electric mixer on medium speed, beat powdered sugar, mascarpone, cream, orange zest and orange juice until soft peaks form.
Title: Lemon Pound Cake (For Strawberry Shortcake)
Ingredients:
- 1 eggs
- 4 lemon gelatin
- 3/4 water
- 1
- 3/4
Instructions:
1. In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
2. Pour oil in slowly, beating.
3. Stir in lemon extract, gelatin mix and water, beating until well blended.
4. Pour into 2 greased 9-by-5 inch loaf pans.
5. Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
Title: Wonderful Whipped Cream Frosting (With Flavor Options)
Ingredients:
- 1 heavy whipping cream
- 1 vanilla pudding mix
- 1/3 cheesecake flavor instant pudding and pie filling mix
- powdered sugar
Instructions:
1. Chill large bowl and beaters in freezer for at least 30 minutes before use.
2. Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
3. NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).
Title: Super Brownies
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 4 2/3 sugar
- 3 hot water
- 4 eggs
- 5 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 2 pecans
Instructions:
1. In a saucepan over medium heat, melt butter and sugar.
2. Remove from the heat; stir in 2 cups chocolate chips until melted.
3. Pour into a mixing bowl; beat in water.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla.
6. Combine flour, baking soda and salt; beat into the chocolate mixture until smooth.
7. Stir in 2 cups of chocolate chips and 1 cup of nuts.
8. Pour into greased 13 x 9 x 2-inch baking pan.
9. Sprinkle with remaining chips and nuts.
10. Bake at 325 F.
11. for 55 minutes or until the center is set (do not over-bake).
12. Yield: about 3 1/2 dozen.
13. Country Woman.
Title: Chocolate Tiramisu by Giada De Laurentiis
Ingredients:
- 6 mascarpone cheese
- 2/3 sugar
- 1/2 espresso coffee
- 2 1/2 french-style ladyfinger cookies
- 24 heavy cream
- 2 sugar
- 1/4 dry marsala
- 4 salt
- 1/3
- 1/4
- 1
Instructions:
1. Place the mascarpone cheese in a large bowl and set aside.
2. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
3. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
4. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
5. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
6. Spoon 1/3 of the mascarpone mixture over the cookies to cover.
7. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
8. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
9. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
10. Chocolate Zabaglione:
11. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
12. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
13. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
Title: Fruit Loop Cookies and Orange Icing
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 all-purpose flour
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375°F.
2. Cream together butter, shortening, sugar and brown sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add flour, baking powder, baking soda, salt, and orange extract; mix well.
5. Stir in Fruit Loops.
6. Drop by level tablespoonfuls onto a baking sheet or baking stone.
7. Bake for 10-12 minutes, until light golden brown.
8. Remove baking sheet from oven and allow cookie to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
9. For orange icing, combine confectioners' sugar and orange juice together in a small bowl, mixing until smooth.
10. Ice cookies and garnish with additional Fruit Loops.
Title: Banana Split Icebox Cake
Ingredients:
- 1 sour cream
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1 graham crackers
- 24 bananas
- 2
Instructions:
1. In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
2. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
3. Before serving, top with chocolate syrup, strawberries and banana slices.
Title: Black Forest Stuffed Cupcakes
Ingredients:
- 1 cream cheese
- 1 egg
- 1 sugar
- 2 cherry pie filling
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare cake batter as directed on package; set aside.
3. Mix cream cheese, egg and sugar until well blended.
4. Remove 3/4 cup of the pie filling for garnish; set aside.
5. Spoon 2 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups.
6. Top each with 1 tablespoon each of the cream cheese mixture and the remaining pie filling.
7. Cover evenly with remaining cake batter.
8. Bake for 25-30 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
9. Remove from pans to wire racks. Cool completely.
10. Top cupcakes with whipped topping and remaining pie filling just before serving.
Title: Date-Oatmeal Cake
Ingredients:
- 1 pitted dates
- 1 1/2 boiling water
- 1 3/4 brown sugar
- 1 white sugar
- 1 shortening
- 3/4 eggs
- 3 all-purpose flour
- 2 baking powder
- 2 salt
- 1 1/2 baking soda
- 1 cinnamon
- 1 butter
- 1/4 lemon, rind of
- 1/4 icing sugar
- 2 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F Put oatmeal and dates in a bowl.
2. Pour on the boiling water.
3. Stir to combine.
4. Let stand 20 minutes.
5. Gradually add brown and white sugars to the shortening, creaming well.
6. Add eggs, one at a time, beating well after each one.
7. Stir oatmeal mixture into creamed mixture.
8. Sift together flour, baking powder, salt, baking soda, and cinnamon.
9. Add to wet mixture, mixing well.
10. Pour into a greased and floured 13" X 9" baking pan.
11. Bake in a preheated 350F oven for 45 to 50 minutes, or until done.
12. Cool on a rack.
13. Frost.
14. For frosting, combine butter and lemon peel.
15. Sift icing sugar and mix into the butter mixture.
16. Gradually stir in the lemon juice.
17. Stir until smooth.
18. Frost cooled cake.
Title: Blueberry Devoids
Ingredients:
- 10 flour
- 1 sugar
- 4 blueberries
- 2 water
Instructions:
1. Mix all ingredients in a bowl.
2. Spread 1-inch circles of the "batter" out on a baking sheet.
3. Make sure that at least 80 percent of the "treats" lack a blueberry.
4. Bake for who cares how long.
5. Serve when people are leaving.
Title: Snowballs
Ingredients:
- 2 sugar
- 3/4 milk
- 1/2 butter
- 3 rolled oats
- 1 unsweetened coconut
- 5
Instructions:
1. Combine sugar,milk and butter in large saucepan and boil gently for 5 minutes.
2. Start to time it when it starts to boil.Do not stir mixture when it boils,this will result in crystallization of the sugar and the end result will be a dry hard snowball.
3. Fold in rolled oats,coconut and cocoa.
4. Chill mixture,form into balls and roll in more coconut.
Title: Pareve Brown Rice Pudding
Ingredients:
- 2 cooked brown rice
- 2 soymilk
- 1/3 sugar
- 1 vanilla extract
- 1/4 cinnamon
- 1 egg
Instructions:
1. In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
2. In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
3. Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
4. Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
5. Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
6. Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Title: Pumpkin and Raisin Crumble Tart
Ingredients:
- 8 plain flour
- 2 icing sugar
- 5 1/2 butter
- 1 egg
- 1 fresh pumpkin
- 3 raisins
- 1 light brown sugar
- 3 butter
- 1 ground mixed spice
- 1 plain flour
- 8 butter
- 4 brown sugar
- 4 walnuts
- 4
Instructions:
1. Preheat oven to 200c
2. Sift the flour and icing sugar together in a large bowl.
3. Chop the butter into the flour and and rub gently with finger tips to make and breadcrumb like mixture. ( I use a processor ).
4. Add the egg into the crumbs and bind all together, to form a ball of pastry. Wrap in cling film and chill for 20 minutes.
5. Line a 10", loose based tart tin with the rolled out pastry. prick the pastry all over with a fork and then bake it blind for 20 mins till golden.
6. In a pot mix together the pumpkin, raisins, peel, sugar, butter and spice with 1 tbsp water. Mix well and cook for 10 minutes.
7. Pack the pastry case with the pumpkin mixture.
8. using the butter add the flour and make more crumbs for the crumble topping, stir in the sugar and chopped nuts.
9. Spoon the crumble mix over the pumpkin and and bake for about 40 mins, till the top is golden and crisp.
Title: Sweet Crepe Batter
Ingredients:
- 2 eggs
- 2 water
- 1/2 milk
- 3/4 plain flour
- 1 1/4 salt
- 1/2 sugar
- 2 butter
- 1 1/4 brandy
- 1
Instructions:
1. Beat together the eggs and egg yolks, then mix with the water and the milk either with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
2. Sift the flour, salt and sugar together. Gradually add to the egg and milk mixture.
3. Add the melted butter or vegetable oil and the brandy. Blend thoroughly.
4. If beating by hand, strain the mixture through a sieve to remove any lumps.
5. Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
6. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
7. You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or a mixture of berries. Be adventuresome!
Title: Pumpkin Spice Cookies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 3/4 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1/2 orange zest
- 8 pumpkin pie filling
Instructions:
1. Mix flour, baking soda, baking powder, cinnamon, nutmeg ans ginger in one bowl.
2. Beat shortening and sugars together in a second bowl. Add the egg, vanilla and orange zest and beat until smooth. Stir in the flour mixture a little at a time. After adding about half, add the pumpkin filling and then stir in the rest of the flour mix.
3. Cover dough with plastic wrap and place in fridge for 3-4 hours to harden.
4. Drop about 1 tablespoon of dough onto cookie sheet, keep at least one inch apart. Bake at 375F for 10-12 minutes (until brown and fork comes out clean when inserted into the middle) Transfer to cooling rack immediately.
Title: Khejur Gur Er Paayesh (Rice Pudding) (Begnal, India)
Ingredients:
- 5 1/2 half-and-half
- 1 3/4 basmati rice
- 2/3 ghee
- 1/2 golden raisin
- 1 bay leaves
- 3 -4 sugar
- 1 jaggery
- 3/4
Instructions:
1. Wash the rice in a fine mesh strainer and drain thoroughly. Add the melted ghee and stir to coat.
2. Combine the milk and half and half in a large heavy bottomed pot and add the bay leaves. Bring just to a boil, then add the rice.
3. Continue stirring for about 10 minutes, then check the rice. It needs to be done before you add the sugar, else the sugar will prevent it from cooking all the way.
4. When the rice is cooked through, add the sugar and keep stirring. Keep this up until the milk thickens (this may take between 40 and 60 minutes). To check for doneness, pour a little bit into the center of a plate. If the milk doesn't flow and stays in a button shape in the middle of the plate, it's ready. Take the pot off the heat.
5. Let the pudding sit for five minutes, then add the jaggery (if your jaggery is like mine was, you'll need to crush it so it will melt into the pudding). Then add the raisins. If serving cold, cover and place in the refrigerator until ready to eat.
Title: Gluten Free Sunbutter Thumbprint Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 xanthan gum
- 1/2 baking soda
- 1/4 salt
- 8 unsalted butter
- 1/2 granulated sugar
- 1/2 honey
- 1 sugar
- 10
Instructions:
1. Preheat oven to 350'F. Line a cookie sheet with parchment paper.
2. Mix dry ingredients together.
3. In a separate bowl, cream butter until white. Add sugar and honey and beat until fluffy. Add Sun butter and blend.
4. Slowly incorporate dry ingredients into mixture. Cover and allow dough to sit in a cool place for 1 hour.
5. Using a medium-size or smaller ice cream scoop, scoop out dough and roll each one in sugar. Place sugar-coated balls on prepared cookie sheet.
6. Press your thumb or index finger into the center of each ball. Fill indentation with jam of choice.
7. Bake in preheated oven for 8 to 10 minutes. Cookies will seem under-baked. Leave them on cookie sheet for 5 minutes. Then transfer to cooling rack.
8. *TIP SunGold Sunbutter, made with sunflower seeds, is available at www.sunbutter.com.
Title: Banana Snack Cake
Ingredients:
- 1/2 margarine
- 3/4 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 2 baking soda
- 1 salt
- 1 buttermilk
- 1/2 brown sugar
- 1/2 margarine
- 1/2 milk
- 1/4 powdered sugar
- 6
- 2 1/2
Instructions:
1. Cream margarine and sugar, add eggs.
2. Beat in bananas and vanilla.
3. Mix in milk, and dry ingredients.
4. Mix well.
5. Pour into greased 9 by 13 and bake 350 for 25 minutes.
6. Cool completely.
7. Frosting:
8. Mix all till smooth and frost cake.
Title: Poached Pink Pear Delight
Ingredients:
- 8 bartlett pears
- 8 cloves
- 1 sugar
- 3/4 water
- 3/4 rose wine
- 6
Instructions:
1. Peel the pears leaving stem attached.
2. Into each pear stick 1 clove, place in deep pot.
3. Add sugar, wine, water and food coloring to give desired color.
4. Simmer very gently until pears are clear and syrup is thick, basting now and then.
5. Chill.
6. Serve cold as salad or dessert.