lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Roses
Ingredients:
- 10 light corn syrup
- 1/3
Instructions:
1. In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
2. Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
3. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
4. TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
5. Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
6. Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
7. For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
8. NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.
Title: Blueberry Rhubarb Almond Pie
Ingredients:
- 1 almond paste
- 3/4 sugar
- 3 cornstarch
- 2 minute tapioca
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1/4 salt
- 4 rhubarb
- 1 blueberries
- 2 butter
Instructions:
1. Heat oven to 400 F with oven rack in lowest postion. Line a sheet pan with foil for easy cleanup.
2. On a lightly floured counter roll out bottom crust and line a 9 inch pie plate. Shape almond paste into a flat disk. Roll disk between waxed paper to a 9 inch circle. Press into bottom and up sides of pie shell.
3. Combine sugar , cornstarch , tapioc , cinnamon , nutmeg and salt in a large bowl . Add rhubarb and blueberries. Toss to combine and pour into pie shell. Dot with butter.
4. Place the top crust to cover pie and crimp edges. Brush top with milk and sprinkle with sugar. Cut 3 or 4 vent holes in top crust and place on baking sheet.
5. Bake for 25 minutes , then lower temperature to 375°F Bake an additional 25 to 30 minutes or until crust is golden and juices are bubbling. Cool before serving.
Title: Crispy Baked Meringues
Ingredients:
- 4 salt
- 1 vanilla
- 1 cream of tartar
- 1/8 sugar
- 2/3 icing sugar
- 1/3 cornstarch
- 1
Instructions:
1. Whip the egg whites and salt into peaks.
2. Add the vanilla, and continue beating until the mixture forms stiff peaks.
3. In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
4. Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
5. Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
6. Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
7. Remove from the oven. Cool on the trays. Store in an air-tight container.
Title: Sweet & Simple Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/4 sugar
- 1 egg
- 2 vanilla extract
- 1/2 salt
- 2 unbleached all-purpose flour
Instructions:
1. Position a rack in the middle of oven; preheat to 350°.
2. Grease several large baking sheets or coat with nonstick cooking spray.
3. In a large bowl, vigorously beat together the butter and 1/2 cup sugar until well blended and smooth.
4. Add the egg, vanilla, and salt to the bowl; beat for 2 minutes or until the mixture is lightened in color and texture.
5. Scrape down the sides as needed.
6. Beat or stir in the flour just until evenly incorporated.
7. Let stand to firm up for 5 minutes; if too soft to shape.
8. If the dough is still too soft, work in up to 1 1/2 tablespoons more flour.
9. With well greased hands, pull off dough portions and shape into scant 1-inch balls (alternately, scoop up balls of dough using a 1 1/4-inch diameter spring-loaded scoop).
10. Space them about 2 1/2 inches apart on the baking sheets.
11. Grease the bottom of a flat-bottomed glass and dip it into the 1/4 cup sugar.
12. Press down on a ball to flatten it into a scant 2 1/4-2 1/2 inch, evenly thick round.
13. Repeat, dipping the glass in the sugar, then flattening the balls.
14. As needed, wipe excess sugar from the glass and re-grease the surface.
15. Bake one sheet at a time for 8-12 minutes or until the cookies are lightly tinged at the edges.
16. Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 4 minutes.
17. Using a wide spatula, transfer the cookies to the wire racks; let cool.
Title: Swiss Double Chocolate Brownies
Ingredients:
- 2 baking chocolate
- 1 butter
- 2 1/3 granulated sugar
- 1 1/4 all-purpose flour
- 3 eggs
- 4 pure vanilla extract
- 1 1/2 salt
- 1/8 unsalted butter
Instructions:
1. Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
2. Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
3. Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
4. Sift together the flour, cocoa and salt. Set aside.
5. Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
6. Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Title: Deep-fried Bananas with Caramel Sauce
Ingredients:
- 4 bananas
- 1/2 hazelnuts
- 1/2 butter
- 1 1/2 brown sugar
- 1 water
- 4 coconut milk
- 1 1/4
Instructions:
1. Peel the bananas and cut them in half lengthways, then half again, so that you have long strips.
2. Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it.
3. Press some of the mixture into the flesh to make sure it is well coated.
4. Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly.
5. Heat the oil in a wok to 180 degrees Celsius.
6. How much oil you use is relevant to how big your wok is.
7. Put enough so it will cover the bananas, but never fill it more than halfway.
8. Deep fry the bananas in batches for about 2 minutes, or until golden brown.
9. Place the fried bananas on a piece of paper towel on a place to let the oil drain.
10. To serve, place the bananas on a plate and pour some caramel sauce over top.
Title: Applesauce Spice Cake With Brown Sugar Icing
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 3 eggs
- 1 vanilla
- 3 all-purpose flour
- 2 1/4 baking powder
- 1 salt
- 3/4 baking soda
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1 1/2 unsweetened applesauce
- 1/3 buttermilk
- 1/3 butter
- 2/3 brown sugar
- 2 corn syrup
- 2 milk
- 1/2 vanilla
- 1 1/2 icing sugar
Instructions:
1. For the cake, grease a 9" x 13" cake pan; line the bottom with parchment paper.
2. Set aside.
3. In a large bowl, beat the butter with the brown sugar until fluffy; beat in the eggs, one at a time.
4. Beat in the vanilla.
5. In a separate bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice and nutmeg.
6. Stir into the butter mixture alternately with the applesauce and buttermilk, making 3 additions of dry ingredients and 2 of wet.
7. Spread in the prepared pan.
8. Bake in the centre of a 350 degree F oven until the cake tester inserted in the centre comes out clean, about 35 minutes.
9. Let cool in the pan on a rack.
10. For the icing, melt the butter in a saucepan over medium heat.
11. Add the brown sugar and corn syrup; bring to a boil, stirring constantly.
12. Boil just until blended, about 1 minute.
13. Remove from the heat.
14. Using a wooden spoon, stir the milk and vanilla into the butter mixture.
15. Again using a wooden spoon, beat in the icing sugar until smooth and spreadable; let cool for 1 minute.
16. Spread over the top of the cake just to the edge, letting the icing drizzle over slightly.
Title: Chocolate Citrus Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 yellow cornmeal
- 1 1/2 baking powder
- 1 salt
- 3 eggs
- 1 sugar
- 1 orange zest
- 1 lemon zest
- 1 3/4
- 2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
3. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
4. Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
5. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Title: Cookie and Cream
Ingredients:
- 0.5 Cool Whip Lite
- 1/2 fat free sour cream
- 1/2 berries
- 1 cocoa powder
- 3
Instructions:
1. Bake cookies according to package directions and cool.
2. Meawhile, combine cool whip and sour cream.
3. Stir in the orange peel.
4. Cover and chill until serving time.
5. To assemble, place a cookie on each of 4 dessert plates.
6. Top each cookie with about 1/8th of the berries and 1/8 of the sour cream mixture.
7. Top with another cookie and the remaining berries and sour cream.
8. Dust with cocoa powder and serve immediately.
Title: Pepperidge Farms Milano Cookie Copycat
Ingredients:
- 1 sugar
- 3/4 sugar
- 3 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/8 butter
- 1/2 egg
- 1 bittersweet chocolate
- 1/4
- 4
Instructions:
1. Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
2. Set aside.
3. Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
4. Set aside.
5. Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
6. Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
7. On a low speed, beat in flour mixture until just smooth.
8. Cover dough tightly in plastic wrap.
9. Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
10. Position racks in oven to center and top third of oven and preheat to 350*F.
11. Line 2 large baking sheets with parchment paper or lightly butter them.
12. Portion dough into 80 pieces, about 1 tsp each.
13. Roll into balls.
14. (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
15. Do not crowd.
16. It is likely that 3 sheets will be needed to bake all of the cookies.
17. Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
18. Cook another 5-6 minutes, or until lightly browned all over.
19. Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
20. Melt chocolate (a double boiler is recommended, but any method is fine).
21. Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
22. Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
23. Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
24. **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.
Title: Oatmeal Pie
Ingredients:
- 1 eggs
- 4 white sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 1 salt
- 1/4 white corn syrup
- 1 butter
- 2 vanilla extract
- 1 rolled oats
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Line a 9-inch pie plate with pie crust.
3. In a bowl, beat eggs until frothy.
4. In a separate bowl, combine sugar, flour, cinnamon and salt.
5. Add eggs; mix well. Add corn syrup, melted butter and vanilla. Stir in oats.
6. Pour into prepared pie plate. Bake 45 minutes or until center is just set.
7. Cool completely before slicing.
Title: Holiday Pfeffernusse Cookies
Ingredients:
- 1/2 molasses
- 1/4 honey
- 1/2 unsalted butter
- 2 eggs
- 2 all-purpose flour
- 3 1/2 white sugar
- 1/2 brown sugar
- 1/2 cinnamon
- 2 salt
- 1/2 baking soda
- 1 1/2 ground cardamom
- 1 1/2 ginger
- 1 nutmeg
- 1/2 black pepper
- 1 ground cloves
- 1 allspice
- 1 sugar
- 1
Instructions:
1. Combine butter, honey and molasses in a pot and melt over low heat on the stove. Do not boil! Remove from heat and let cool.
2. Beat eggs and anise extract together and stir into honey mixture.
3. In a large mixing bowl add the flour, sugars, spices and salt and mix together well with a spoon.
4. Add the wet ingredients to the flour mixture and stir till makes a stiff dough.
5. Chill about 3 hours in the refrigerator.
6. Remove from refrigerator and roll into small balls with your hands or you can cut some of the dough with cookie cutters. (I did some both ways. I made some bite sized ones for my grandson and several different sizes) The dough is easy to work once it comes out of the fridge.
7. Place on sprayed or greased cookie sheets.
8. Bake in preheated 325 degree oven 15 minutes.
9. Remove from pan and let cool.
10. Roll in confectionery sugar.
11. Store in airtight container and allow to sit for a couple days before serving.
Title: Low-Fat Sugar-Free Vanilla Cupcakes
Ingredients:
- 1/2 non-fat vanilla yogurt
- 2/3 skim milk
- 1/4 applesauce
- 3 canola oil
- 3/4 Splenda sugar substitute
- 1 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 2 cornstarch
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Mix wet ingredients.
3. Sift in dry ingredients.
4. Fill cupcake liners three quarters full with batter.
5. Bake for approximately 25 minutes.
6. Cool completely.
Title: Chocolate Mousse Espresso With Hazelnut Brittle
Ingredients:
- 2 unflavored gelatin
- 3/4 sugar
- 4 espresso coffee
- 2 3/4 milk
- 12 heavy whipping cream
- 1 1/2 hazelnuts
- 1 1/2
- 2/3
Instructions:
1. In a medium saucepan, mix Knox Unflavored Gelatine with 1/2 cup sugar and coffee; blend in milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted. With a wire whip or rotary beater, beat mixture until chocolate is blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
2. In a medium bowl, whip cream with remaining sugar; reserve 1/2 cup for garnish. Fold remaining whipped cream into gelatine.
3. Combine hazelnuts and wafers. Tilt stemmed glassware or dessert dished when alternately layer gelatine mixture with hazelnuts mixture; chill at least 30 minutes. Garnish with Hazelnut Brittle and reserved whipped cream.
4. **Hazelnut Brittle (garnish)- In a large skillet, cook sugar (amount desired) over medium heat. As sugar begins to melt, gently tilt skillet until completely melted and golden brown. Stir in some chopped hazelnuts. Quickly pour onto greased cookie sheet and chill. To serve, break into pieces.
Title: "Amish" cake frosting / icing
Ingredients:
- 8 cream cheese
- 2/3 brown sugar
- 1 vanilla
- 1/8 salt
- 2 Cool Whip
Instructions:
1. Beat cream cheese, sugar, vanilla& salt until fluffy.
2. Fold in Cool Whip.
Title: Thyme-Infused Créme Brulee
Ingredients:
- 2 heavy cream
- 6 fresh thyme
- 4 sugar
- 3/4
Instructions:
1. In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!).
2. Remove from heat and add thyme; let steep several minutes, then discard thyme.
3. Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow.
4. Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS.
5. Distribute custard between 4 (6-oz) ramekins.
6. Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards.
7. Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers.
8. Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour.
9. Sprinkle 1 Tbs sugar over each custard.
10. Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust.
11. Serve immediately.
Title: Crunchy Almond Creme
Ingredients:
- 8 low-fat vanilla yogurt
- 2 Amaretto
- 2 amaretti cookies
- 4
Instructions:
1. Combine vanilla yogurt and amaretto; stir well.
2. Spoon evenly into 2 stemmed glasses.
3. Sprinkle with almonds and cookie crumbs.
4. Yum!
5. * Toast in dry skillet. Stir or shake while toasting. Watch carefully!
Title: Caramel Coffee Nut Torte
Ingredients:
- 3 eggs
- 1 sugar
- 1 graham cracker crumbs
- 3/4 salt
- 1/4 sugar
- 1 1/4 coffee
- 1/2 evaporated milk
- 1/4 salt
- 1/4
Instructions:
1. torte:
2. Beat the egg whites until stiff but still moist. Beat the egg yolks until thick and lemon colored; fold into whites.
3. Combine sugar, graham cracker crumbs, nuts and salt and fold in gradually (do not beat) in the combined eggs like angel food cake.
4. Pour into well greased and floured 9" pie pan.
5. Bake in a preheated oven at 325 degrees for 35-40 minutes.
6. Cool in pan and cut into wedges. Top with ice cream and the caramel coffee sauce.
7. caramel coffee sauce:.
8. Put sugar in heavy saucepan; place over medium flame and stir constantly until sugar melts and becomes a golden brown liquid (about 8 minutes).
9. Add coffee slowly stirring well as it steams and bubbles.
10. Boil 5 minutes until syrup is smooth.
11. Remove from heat; cool 2-3 minutes; gradually add evaporated milk and salt beating vigorously.
Title: Caramel Icing
Ingredients:
- 2 brown sugar
- 1 white sugar
- 1 vanilla
- 1
Instructions:
1. Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water.
2. Add vanilla and stir until desired consistency to spread.
Title: Shortbread Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 salt
- 1/4 cornstarch
- 3/4 flour
- 1 1/3
Instructions:
1. Cream together butter and margarine.
2. Add sugar and salt, continue to beat until light and fluffy.
3. Add cornstarch and beat well again.
4. Add rice flour and beat well.
5. Add regular flour and beat again. Continue to beat for a few minutes. Should be very fluffy.
6. Spread into a lightly greased a 10 X15 cookie sheet with sides(jelly roll pan).
7. Take a fork dipped in water and prick all over the top. You will want to do this again after about 30 minutes. This will keep it from puffing up and getting air bubbles.
8. Bake at 250 oven for 70 minutes.
9. Turn oven off and leave it in oven while it cools.
10. When just slightly warm cut into squares or triangles.
11. NOTE: You must use superfine sugar. Be sure to beat it well between ingredients, that is very important to make it light and fluffy.
Title: Ww Peanut Butter Cookies Points+ 2
Ingredients:
- 1 all-purpose flour
- 1/4 whole wheat flour
- 1/2 baking soda
- 1/4 table salt
- 3/4 brown sugar
- 1/4 chunky peanut butter
- 3 unsalted butter
- 1 egg
- 1 vanilla extract
- 3 1/2 chocolate-covered peanuts
Instructions:
1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F Line 2 large baking sheets with parchment paper.
2. Combine the all-purpose flour, whole-wheat flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, peanut butter, and butter in a large bowl until combined. Add the egg and vanilla and beat until well blended. Add the flour mixture and beat until blended. Stir in the chocolate-covered peanuts and peanut butter chips.
3. Roll scant tablespoonfuls of the dough into 1-inch balls, making a total of 36 cookies. If necessary, dust your hands with flour to prevent the dough from sticking. Place the balls on the baking sheets about 2 inches apart, then press with a glass dipped in flour to make 1 1/2-inch rounds. Bake until set, 8 – 10 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.