lumicero/recipes-ing2inst huggingface dataset:
Title: Num Taloak (Persimmon Coffee Cake) (Cambodia)
Ingredients:
- 1 all-purpose flour
- 1 eggs
- 3 sugar
- 1 1/2 butter
- 1/2 salt
- 1/4 baking powder
- 2 cinnamon
- 1/4 vanilla extract
- 1 all-purpose flour
- 2 water
- 1/4 walnuts
- 4 powdered sugar
- 6
- 2
Instructions:
1. Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
2. Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
3. Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
4. Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
5. Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.
Title: Cranberry Panna Cotta
Ingredients:
- 1 cranberries
- 1/4 sugar
- 2 sugar
- 2 water
- 3 1/2 low-fat buttermilk
- 1 unflavored gelatin
- 1/2 unflavored gelatin
- plain low-fat yogurt
Instructions:
1. In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
2. In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
3. Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.
Title: Blueberry Crisp (Diabetic)
Ingredients:
- 2 flour
- 1 sugar
- 1 old fashioned oats
- 1/2 cinnamon
- 1 flour
- 1 brown sugar
- 1 butter
- 2
Instructions:
1. Filling:.
2. Toss together flour and sugar.
3. Mix together with blueberries and place in a 9x9 inch glass baking dish.
4. Topping:.
5. Mix all topping ingredients together.
6. Sprinkle on top of blueberry filling.
7. Bake at 350 degrees for 45 minutes.
8. Makes 6 servings.
9. Per Serving:.
10. 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Title: Cinnamon Oat Peach Crumble
Ingredients:
- 7 -8 fresh lemon zest
- 1 lemon zest
- 1 vanilla extract
- 1/4 granulated sugar
- 1/2 all-purpose flour
- 1/4 all-purpose flour
- 1/2 old fashioned oats
- 3/4 brown sugar
- 1/3 granulated sugar
- 1/4 salt
- 1/2 ground cinnamon
- 1 butter
- 6
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Allow the fruit mixture to sit while you prepare the crumble topping.
3. For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until it forms a coarse mixture and there are big crumbles. (I didn't like using my hands so I used a pastry blender).
4. Place the fruit mixture in a 10 inch skillet or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
Title: Radis Flan De Chemin De Fer
Ingredients:
- 5 radishes
- 2/3 powdered milk
- 1/4 milk
- 2 cornstarch
- 4 eggs
- 1/4 nutmeg
- 1/4 cinnamon
- 2/3 baking powder
- 1/2 butter
- 1 saffron
- 1/2
Instructions:
1. Melt butter and on medium heat until melted.
2. Warm up the milk and dissolve the sugar cube in it.
3. Boil the milk and add the corn starch stir until dissolved.
4. Remove from heat and add the powdered milk, cold milk, nutmeg,cinammon and radishes.
5. Mix well and let it come to room temperature.
6. Meanwhile beat eggs, baking powder and saffron.
7. Add eggs to previous mixture.
8. Spray 8 small flan moulds with vegetable oil.
9. Cook in a 350 oven in a water bath for 30 to 40 minutes.
10. Remove from oven, let sit for a few minutes and remove flans.
11. Enjoy!
Title: Holiday Snowman Cookies
Ingredients:
- 18 powdered sugar
- 1 vanilla
- 1/4 milk
- 1 -2
Instructions:
1. Cut cookie dough into 18 equal pieces.
2. Divide each dough piece into 3 balls: one large (about 1-1/4 inches in diameter), one medium (about 1 inch in diameter), and one small (about 3/4 inch in diameter).
3. Assemble each set of balls 1/4 inch apart in a snowman shape on an ungreased cookie sheet, placing the largest balls 2 inches apart so the snowmen don't bake together.
4. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are very lightly browned.
5. Cool on cookie sheet for 3 minutes.
6. Transfer cookies to a wire rack; cool.
7. For glaze, in a small mixing bowl stir together powdered sugar (after being sifted), vanilla, and 1 tablespoon of the milk.
8. Stir in additional milk, 1 teaspoon at a time, to make glaze of drizzling consistency.
9. Spoon glaze over snowmen.
10. Decorate as desired with gumdrops and/or chocolate pieces.
Title: Pol Martin-Chocolate Pastry Cream
Ingredients:
- 4 milk
- 2 1/4 vanilla
- 5 all-purpose flour
- 1/2 unsalted butter
- 1/2 salt
- 1/2
- 2
- 1
Instructions:
1. Place chocolate in stainless steel bowl. set bowl over saucepan half-filled with simmering water. check that bottom of bowl does NOT touch water. adjust heat to low and let chocolate melt without stirring. when melted remove bowl from pan and let stand on counter.
2. meanwhile, pour milk, vanilla and salt in a heavy bottomed saucepan. bring to boiling point, then remove from heat.
3. place egg yolks and sugar in a bowl. beat with electric hand mixer until well incorporated and color changes pale yellow. add flour and incorporate with wooden spoon.
4. pour in half of hot milk and mix quickly to incorporate. return saucepan containing remaining milk to stove over low heat. pour egg mixture from bowl into saucepan, whisking to incorporate.
5. cook cream over low heat until it becomes very thick (about 5 to 6 minutes) whisking constantly. use wooden spoon to scrape out corners of pan.
6. turn off heat. whisk in melted chocolate, then butter. transfer cream to bowl. cover with sheet of waxed paper touching surface. lift up ONE corner of paper to create an air space.
7. let cream cool completely at room temperature before refrigerating.
Title: Walnut Banana Cupcakes
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 1/2 banana
- 1 vanilla extract
- 1 flour
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/4 salt
- 1/4 sour cream
- 4 cream cheese
- 1/2 vanilla extract
- 1 3/4 confectioners' sugar
- 3 walnuts
Instructions:
1. In a small mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Add banana and vanilla; mix well.
4. Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream.
5. Fill paper-lined muffin cups have full.
6. Bake at 350 for 18-22 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
8. For frosting, in a small mixing bowl, combine cream cheese and vanilla.
9. Gradually beat in confectioners' sugar.
10. Frost cupcakes; sprinkle with walnuts.
11. Store in the refrigerator.
Title: Rhubarb Grunt
Ingredients:
- 1 1/2 fresh rhubarb
- 3/4 - 1 sugar
- 4 unsalted butter
- 1 cake flour
- 3 sugar
- 1/2 salt
- 1 heavy cream
- 2 heavy cream
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease a shallow 8x12 baking dish with butter, set on a baking sheet.
3. Spread the chopped rhubarb over the bottom of the baking dish.
4. Sprinkle with the sugar, coating evenly.
5. Dot with the butter.
6. Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
7. Bake for 45 minutes or until the fruit is bubbling and the top is golden.
8. Serve with cream, ice cream or custard.
Title: Rhubarb Meringue Dessert
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 1 butter
- 2 rhubarb
- 4 sugar
- 2 flour
- 2 cream of tartar
- 4 cinnamon
- 6 sugar
- 1/4
- 1
Instructions:
1. Mix crust ingredients and press into 9" X 13" pan. Bake at 350 for 10 to 15 minutes.
2. Pour filling onto hot crust. Bake 30 minutes.
3. Beat meringue until foamy. Gradually add sugar. Beat until stiff and bake 30 minutes.
Title: Marble-Topped cake
Ingredients:
- 1 marshmallow creme
- 1 chocolate chips
- 1
Instructions:
1. While cake is still warm, spread with marshmalow creme.
2. Swirl melted chocolate thru the marshmallow in a marble pattern.
3. Cool completely and store in refrigerator.
Title: Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 salt
- 2 baking soda
- 3 Miracle Whip
- 1 water
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Mix all ingredients in a mixer until smooth.
2. Bake 350 for 35-40 minutes.
Title: Frosted Maple Gingerbread Cake
Ingredients:
- 1 egg
- 1 pure maple syrup
- 1 sour cream
- 4 butter
- 2 1/3 all-purpose flour
- 1 1/2 ground ginger
- 1 baking soda
- 1/2 salt
- 1 1/2 confectioners' sugar
- 1 heavy cream
- 6 maple syrup
Instructions:
1. TO MAKE THE CAKE:.
2. Preheat the oven to 350°F.
3. In a bowl, combine the egg, maple syrup, sour cream and melted butter; blend well.
4. In a second bowl, sift together the flour, ginger, baking soda, and salt and mix well. Combine the liquid and dry ingredients until they are well blended.
5. Pour the batter into a greased and lightly floured 8 x 8 inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
6. Transfer to a serving dish and let cool before frosting. Makes 10 servings.
7. TO MAKE THE FROSTING:.
8. In a bowl, combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
9. Burt Wolf * Eating Well.
Title: Banana & Strawberry Popsicle Recipe
Ingredients:
- 2 bananas
- 2 fresh strawberries
Instructions:
1. Place sliced bananas and strawberries into the jar of a blender.
2. Puree fruit mixtures.
3. Pour mixture into popsicle molds and freeze until solid.
4. Unmold and lick until you get a brain freeze!
Title: Yogurt Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 plain yogurt
- 1 sugar
- 3 eggs
- 1 lemon peel
- 1/4 vanilla extract
- 1/2
Instructions:
1. Position rack in center of oven and preheat oven to 350°F Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
2. Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.).
Title: Lower Fat Chocolate Cake in a Mug
Ingredients:
- 4 flour
- 3 sugar
- 3 milk
- 2 egg
- 1 canola oil
- 1 vanilla extract
- 1/2 banana
- 1/2
- 2
Instructions:
1. combine dry ingredients in a large microwave mug.
2. add egg and rest of wet ingredients. Mix in chocolate chips if using them.
3. Cook in microwave for 3 mins at max power. Or adjust accordingly. From all recipes I have read, when the cake stops rising, it is done. Allow to cool in mug for several minutes and serve.
4. Some additional topping ideas I have read are chocolate syrup, vanilla ice cream, berries, and whip cream. These would obviously add more calories, etc. I like it just plain and chocolaty.
Title: Carob Whole Wheat Oat Cake
Ingredients:
- 3/4 whole wheat flour
- 3/4 carob powder
- 1/4 ground flax seeds
- 2 baking powder
- 1 baking soda
- 1 egg
- 1 pure maple syrup
- 1/2 extra virgin olive oil
- 3 applesauce
- 1/2 vanilla extract
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Oil 8 inch baking pan.
3. Mix all dry ingredients in a large bowl.
4. Blend all wet ingredients in a blender.
5. Add wet ingredients to dry ingredients and mix well.
6. Pour into oiled pan.
7. Bake 40 minutes.
8. Allow to cool.
9. Serve and enjoy.
Title: Chocolate Cake Roll
Ingredients:
- 5 eggs
- 1/4 sugar
- 1/4 vanilla extract
- 1/4 powdered sugar
- 1 strawberry
- 1/2
- 1 1/2
- 1/3
- 1
Instructions:
1. HEAT oven to 350°F Line 15x10-inch jelly roll pan with wax paper. Coat with no-stick cooking spray with flour.
2. BEAT egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan.
3. BAKE 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with towel from short end. Cool completely.
4. COMBINE whipped topping and 1/3 cup preserves. Unroll cake. Spread with topping mixture. Re-roll without towel. Chill 30 minutes.
5. STIR 3 tablespoons preserves with strawberries. Cut cake roll into slices. Top with strawberry mixture.
Title: Cinnamon Quick Bread
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 2 baking powder
- 1/4 egg
- 1 milk
- 1/2 brown sugar
- 1/4 flour
- 1 ground cinnamon
- 1 butter
- 1
Instructions:
1. Sift together dry ingredients into one bowl.
2. Mix oil, milk, and the egg into another bowl.
3. Pour wet ingredients into the dry and BARELY STIR. The batter needs to be lumpy.
4. Pour into ungreased 9x9 inch pan.
5. Start mixing the topping: brown sugar, flour, ground cinnamon, and melted butter.
6. It will be very liquid, but that's how it's supposed to be.
7. Pour/drizzle it over the batter and place pan into oven.
8. Bake 375 degrees for 20 minutes. Enjoy and please tell me what you think!
Title: Dental Soft Dog Cookies
Ingredients:
- 1 1/4 rolled oats
- 3 buckwheat groats
- 1 unsweetened applesauce
- 1 olive oil
- 1/3 honey
- 1 boiling water
- 3/4 egg
- 1 1/2 sunflower seeds
- 1 teff flour
- 1 guar gum
- 1/2 ground flax seeds
- 1/4 wheat germ
- 3/4 minute tapioca
- 1/4 flax seed
- 1/4 bacon bits
- 1/2
- 2
- 1/3
- 1/2
- 1/4
- 1/2
Instructions:
1. In a large bowl, combine oats, kasha, applesauce, chicken stock, oil, honey, peanut butter and boiling water, stirring well. Set aside for 10 minutes.
2. Beat in the egg and glucosamine (if using), followed by the remaining ingredients.
3. Chill dough 1 hour.
4. Preheat oven to 350F, line a baking sheet with parchment or foil.
5. Working in batches, roll out the dough between sheets of waxed paper and cut into small squares or rectangles.
6. Bake, one sheet at a time, for 10 minutes. Cool on the sheets.
Title: Kheer - Indian Rice Pudding (Slow Cooker)
Ingredients:
- 1 basmati rice
- 1 sugar
- 1/4 - 1/2 cardamom seed
- 1 golden raisin
- 1/2 milk
- 8 soymilk
- 2 pistachios
Instructions:
1. Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
2. Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
3. Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
4. Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
Title: Strawberry Dream Cake II
Ingredients:
- 1 graham cracker crumbs
- 1/2 butter
- 1/4 sugar
- 1 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1 eggs
- 1/2 cream cheese
- 4 sugar
- 8 egg
- 1/2 frozen sweetened strawberries
- 1 sweetened condensed milk
- 16 cream cheese
- 1 sugar
- 8 Cool Whip
- 1/2
- 8
Instructions:
1. For crust/bottom - Press in crust, 9x13 pan: graham cracker crumbs, 1/2 cup melted butter, 1/4 cup sugar, chopped pecans (if using).
2. For cake - Mix together cake mix, 1 cup boiling water, box strawberry jello, 1/2 cup oil, 4 eggs. Pour into pan over graham crust.
3. Filling - Beat 8 oz softened cream cheese, 1/2 cup sugar, 1 egg. Drop into cake mixture and swirl with a knife. Bake at 350 for 35-40 minutes. Pour one carton thawed frozen sweetened strawberries over baked cake while hot.
4. Frosting - Beat 1 can sweetened condensed milk, 8 oz softened cream cheese, 1/2 cup sugar together and fold in 8 oz cool whip. Frost after cake has cooled. Refrigerate.
Title: Best Ever Banana Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 1 instant banana pudding mix
- 3 1/2 milk
- 1 sweetened condensed milk
- 1 Cool Whip
- 3 bananas
- 6
Instructions:
1. Pour the two boxes of pudding mix and the milk into a large bowl. Using an electric mixer, mix until thoroughly combined.
2. Add the condensed milk and mix well.
3. Next add the cool whip and whip it together.
4. Line the bottom of a large bowl or container with nilla wafers and a layer of bananas. Next add some of the pudding mixture.
5. Layer this way until all the pudding is used.
6. Top with more nilla wafers.
7. Let chill for a couple of hours before serving.
Title: Heavenly Apple Crisp
Ingredients:
- 4 tart apples
- 2/3 - 3/4 brown sugar
- 1/2 flour
- 1/2 oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
- margarine
Instructions:
1. Preheat oven to 375 (F).
2. Arrange apples in greased 8x8x2 inch square pan.
3. Mix topping ingredients until well blended; sprinkle evenly over apples.
4. Bake until top is golden brown, and apples are tender, about 30 minutes.
5. Let the crisp cool for 10 minutes.
6. Serve warm.
Title: Three Layered Chocolate Terrine
Ingredients:
- 7 dark semi-sweet chocolate
- 6 1/2 white chocolate
- 5 heavy cream
- 3
Instructions:
1. Chop the chocolate into small pieces and place in three seperate bowls.
2. Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
3. Pour 1 cup over the milk chocolate.
4. And 3/4 cup over the white chocolate.
5. Whisk each chocolate until smooth.
6. Cover each bowl with plastice wrap and cool to room temperature.
7. Refrigerate until thick, but not hardened, about 2 1/2 hours.
8. Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
9. Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
10. Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
11. Remove the plastice wrap and repeat with the other chocolates.
12. Cover the pan wit plastic wrap and freeze overnight.
13. Remove the Terrine from the freezer 15 minutes before serving.
14. Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.
Title: Flourless Brownie Muffins
Ingredients:
- 1 chickpeas
- 3 eggs
- 1/2 pure maple syrup
- 1/3 baking soda
- 1 coconut oil
- 3 pure vanilla extract
- 1
- 1/3
Instructions:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. (NOTE: Mine actually took about 25 minutes!).
7. Cool completely and enjoy!
Title: Rhubarb-apple Brown Betty
Ingredients:
- 8 light brown sugar
- 1/2 ground mixed spice
- 1/2 ground ginger
- 3 1/2 butter
- 3 rhubarb
- 18 cooking apples
- 2
- 4
Instructions:
1. Mix the sugar and spices.
2. Add 3 tbsp of this into the crumbs and pour over the butter.
3. Trim the rhubarb and cut into chunks.
4. Peel, core and slice the applies thinly and add to the rhubarb and the rest of the sugar and spice.
5. Butter a shallow pie dish and put half the crumbs in the bottom.
6. Add the fruit and pour over the juice.
7. Put the rest of the crumbs on top.
8. Bake for 20 minutes, loosely covered with foil, in an oven preheated to 108 deg Celsius 350 deg fahrenheit.
9. Remove the foil and bake for 20 minutes more until the fruit is tender and top golden.
10. Serve with whipped cream or vanilla ice cream.
Title: Sago Gula Melaka
Ingredients:
- 200 pearl sago
- 800 water
- 3 sugar
- 1/4 salt
- 100 palm sugar
- 2 water
- 250 coconut milk
Instructions:
1. Wash sago well and soak in water for a few minutes.
2. Strain the sago, bring 800ml water to the boil and add sago.
3. Stir constantly with a whisk until sago turns transparent.
4. Drain and rinse with cold water.
5. Add the sugar and salt and mix well.
6. Spoon into individual serving glasses and chill in the refridgerator.
7. Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
8. To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
9. Serve the extra syrup and milk on the table to add as you're eating.
10. This is a great malaysian dessert often served in restaurants in Malaysia.
11. Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
12. Try to find the real stuff as you can't really substitute.
13. Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
14. When it's cooked it looks like little translucent balls.
Title: Christmas Wreaths
Ingredients:
- 2 marshmallows
- 1 1/2
- 2 -3
- 1/2
Instructions:
1. Turn on your stove to medium high.
2. mix your corn flakes and marshmallows in the pot on the stove.
3. add 2-3 drops of food die to make it green. (The more die you add the darker the color tent of green).
4. stir them around till the marshmallows melt into the corn pops.
5. take them out of the pot and form the marshmallow mix into a circle with a hole. (Like a wreath).
6. Add red icing as a bow (optional).
Title: Sweet Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 salt
- 1 -3 milk
Instructions:
1. Blend softened cheese and butter in mixer.
2. Blend and whip in the sugar and vanilla.
3. Beat in cream or milk, 1 tsp at a time, until the desired consistency is obtained.
4. Ready to spread.
Title: Basboosa- Haressa Semolina Cake
Ingredients:
- 1 semolina
- 1 caster sugar
- 1 baking powder
- 1 sugar
- 1 1/2 water
- 1 1/2 lemon juice
- 2
Instructions:
1. Make the syrup first. you can even make it hours before as it needs to be cool, or just make it directly before making the batter. Boil the water with the sugar for about 10 minutes till it is thick and syrup- like. turn off the heat, and add a just a squeeze of fresh lemon.
2. In a bowl mix the semolina, yoghurt, sugar, baking powder and oil well. spread it onto a 9 by 12 inch approx baking dish or pyrex. place in a preheated oven at 200 degree farenheit for 30-40 minutes till solid (but not biscuit like).
3. Cut it diagonally and then again to make little diagnoal squares. place a blanced almond on each shape.
4. grill for about 3-4 minutes till the top is gold.
5. pour the cool syrup over, should be absorbed.
6. do not remove from the dish till it is cool as it will fall apart!