lumicero/recipes-ing2inst huggingface dataset:
Title: Gooey Chocolate Stack
Ingredients:
- 6 sugar
- 1 cocoa powder
- 3 red wine vinegar
- 1 cocoa powder
- 6 all-purpose flour
- 2 heavy cream
- 2 bittersweet chocolate
- 1 1/3 vanilla extract
- 1 1/3 pistachios
- 4
- 1
- 2
Instructions:
1. Preheat oven to 250 degrees F.
2. Line the baking sheets with parchment and draw and 8-inch circle in each one with a bow or cake pan and use that to outline it.
3. Whisk egg whites until stiff, then add sugar a spoonful at a time, beating in well after each addition. It takes patience. Sprinkle over the cocoa and vinegar and fold in gently but firmly.
4. Divide the meringue disks among the 3 circles, spreading evenly. Don’t worry about beating the air out of them.
5. Cook for 1 hour, then turn off the oven, leaving the meringues until cool. If you keep them in an airtight container in-between parchment paper they will keep for a week.
6. Now for the creme patissiere: Beat the egg yolks and sugar togethe, then add the cocoa and flour, whisking well. Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat, stirring constantly, bring it to a boil. When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
7. Let it cool now, but avoid putting it in the refrigerator as it will become too solid. You can stop it forming a askin either by covering it with buttered parchment paper. Another option is to stick it in a bowl of ice water and keep stirring it until it is cold.
8. To assemble the cake place one of the meringues discs on a flat plate or cake stand, spread with a third of the chocolate creme, then carry on layering. Spread the top with chopped nuts of your choice.
Title: Limoncello Tiramisu
Ingredients:
- 5 eggs
- 5 -6 lemons
- 1 sugar
- 1 1/2 water
- 1 mascarpone
- 1
Instructions:
1. Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
2. Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
3. Zabaglione: Heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the Limóncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
4. Syrup: Meanwhile, pour the remaining cup of Limóncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
5. Mascarpone: In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
6. When the Zabaglione is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the Limóncello-mascarpone cream is light and evenly blended.
7. Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
8. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
9. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
Title: No-Bake Chocolate Cookie Pops
Ingredients:
- 18 cream cheese
- 4
- 1 1/2
- 1
Instructions:
1. Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
2. Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
3. Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Title: Haselnuss Bällchen (Hazelnut Balls)
Ingredients:
- 1 1/2 hazelnuts
- 2 sugar
- 1
Instructions:
1. Using a blender or coffee grinder, reduce the hazelnuts to dust or very fine pieces.
2. Lightly grease cookie sheet(s). Preheat oven to 300°F.
3. Beat the egg whites until frothy.
4. Add about 2 tablespoons of the sugar to the egg whites, whipping well after each addition.
5. Once all the sugar is added, continue beating the meringue until stiff peaks are formed.
6. Fold the hazelnut dust into the mixture and tehn make balls of the mixture that are about 1/2 inch in diameter. Place on the cookie sheets.
7. Bake at 300F for 25 minute When done, remove from cookie sheet to cooling rack with spatula.
Title: Lemon Curd
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1/2 lemon juice
- 3 lemon zest
- 1 salt
- 6
Instructions:
1. In a heavy medium saucepan, over medium-low heat, melt butter.
2. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
3. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
4. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
5. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
6. Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !
Title: No Bake Italian Cake
Ingredients:
- 50 crushed pineapple
- 20 lemon juice
- 1 sweetened condensed milk
- 14 sweetened flaked coconut
- 1 Cool Whip
- 8 maraschino cherries
- 15
Instructions:
1. Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
2. Mix condensed milk and lemon in a large mixing bowl.
3. Add pineapple to the milk and stir.
4. Pour mixture over the Nilla Wafers.
5. Add another layer of wafers on top of milk and pineapple mixture.
6. Top with Cool Whip like a frosting.
7. Sprinkle with coconut flakes.
8. Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
9. Refrigerate overnight, about 8 hours.
Title: Low Carb Blueberry Muffins
Ingredients:
- 2 baking powder
- 2 coconut oil
- 1 stevia
- 3 artificial sweetener
- 1/4 frozen blueberries
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Makes 12 muffins.
3. Melt coconut in microwave.
4. Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
5. With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
6. Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
7. Bake for about 20 minutes. Cool before eating.
Title: The Good Cookie
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 1 brazil nuts
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 brown sugar
- 1/2 sugar
- 1 1/2 pure vanilla extract
- 3 eggs
- 2
Instructions:
1. Position a rack in the center of the oven; preheat to 375°.
2. Lightly grease several baking sheets or line them with parchment paper.
3. In a small bowl, whisk together the flour, ground nuts, baking powder, and salt.
4. In the bowl of an electric mixer set on medium speed, cream the butter, brown sugar, sugar, and vanilla until light and fluffy.
5. Decrease mixer speed to low; add the eggs, one at a time, beating well and scraping the sides of the bowl after each addition.
6. Gradually beat in the flour mixture.
7. Stir in the chocolate.
8. Refrigerate the dough for 10 minutes.
9. Drop the dough by rounded tablespoonfuls onto the prepared baking sheets.
10. Bake for 12 minutes, or until the cookies are golden brown.
11. Cool the cookies on the baking sheets on wire racks for at least 5 minutes before transferring the cookies to the racks to cool completely.
Title: Vicki Bickies
Ingredients:
- 1 all-purpose flour
- 2/3 white sugar
- 1 rolled oats
- 1 flaked coconut
- 125 margarine
- 1/4 maple syrup
- 1/2 baking soda
- 1 boiling water
- 1 egg
Instructions:
1. Mix the flour, sugar, oats and coconut in a bowl. Make a hole in the center.
2. Melt the margarine with the maple syrup.
3. While that's melting, mix the baking soda with the boiling water.
4. Add the baking soda/water mixture to the margarin/maple syrup mixture. Mix well.
5. Pour this into the hole in the dry ingredient mix. Mix well.
6. Add the egg, mix well.
7. Form into cookies (1 tablespoon per cookie) and place on a greased baking sheet (I use parchment paper).
8. Bake at 180 degrees Celcius until the cookies are golden, around 20 minutes or so.
Title: Pound Cake Supreme
Ingredients:
- 1 cherry pie filling
- 1 Cool Whip
- 1
Instructions:
1. Split cake into 3 layers.
2. Put 1/2 can of blueberry pie filling on first layer and put cherry pie filling on second layer.
3. Cover entire dessert with thawed cool whip.
4. You may make a small indentation in the cool whip on top and add a few cherries.
5. Service with the leftover pie fillings.
Title: Coconut Tapioca Pudding With Bananas
Ingredients:
- 1 unsweetened coconut milk
- 1/3 pearl tapioca
- 1/3 sugar
- 1 egg
- 1 salt
- 1 vanilla
- 2 bananas
Instructions:
1. Rinse the tapioca in a fine mesh strainer. Place in a mixing bowl.
2. Add the coconut milk, sugar, egg and salt to the mixing bowl. Stir to combine.
3. Pour the mixture into the rice cooker bowl. Place bowl in rice cooker, close cover and set on Porridge cycle.
4. Open cooker and stir every 20 minutes. It will take about 45-55 minutes to cook.
5. When the rice cooker switches to the Keep Warm setting, remove bowl and stir in vanilla. Let cool slightly to serve warm or refrigerate if desired.
6. Slice bananas into 4 serving dishes. Top with pudding.
7. The pudding can be garnished with toasted sesame seeds or chopped roasted peanuts.
Title: Individual Cherry Tiramisu Dessert Cups
Ingredients:
- 1 ricotta cheese
- 1 powdered sugar
- 1/4 sour cream
- 1/4 cherry pie filling
- 1 1/2 chocolate
- 1 fresh mint leaves
- 6 maraschino cherries
Instructions:
1. Mix ricotta, powdered sugar, sour cream, and coffee liqueur well.
2. Spoon 2 Tbsp ricotta mixture into each of six (8 ounce each) decorative clear serving dishes.
3. Sprinkle 2 tablespoons cookie crumbs on top of each.
4. Spoon 2 Tbsp cherry filling on top next.
5. Repeat layers once more, plus one more ricotta layer (last layer will be more like a small dollop on top).
6. Chill, covered, 2-3 hours.
7. When ready to serve, garnish each with some grated chocolate, a cherry, and a sprig of fresh mint leaves.
Title: Cranberry Coins
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 butter
- 1 egg
- 1 1/2 cinnamon
- 1 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1 dried cranberries
- 3/4 pistachios
- 1/4 sugar
Instructions:
1. Heat oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. Beat all the ingredients (except the cranberries, pistachios and decorative sugar) with mixer at low speed until just mixed. Increase speed to medium; beat 3 minutes, scraping the bowl when necessary. Add cranberries and nuts; mix on low until just combined.
4. Divide dough in half; form into 2 logs about 1 inch in diameter. Wrap each in plastic wrap; refrigerate until firm, about 4 hours.
5. Remove wrap; slice logs crosswise into 1/8-inch thick slices. Sprinkle with decorative sugar; place on parchment paper-lined cookie sheets. Bake until light brown, 10-12 minutes. Transfer cookies to wire racks to cool. Repeat with remaining cookies.
Title: Chocolate Marzipan
Ingredients:
- 1 confectioners' sugar
- 1 chocolate
- 1 water
- 1
Instructions:
1. Mix all the ingredients in a clean bowl.
2. Make shapes and patterns of choice.
3. Leave them to rest for 1 hour at room temperature before serving this gelps the outside shape to be firm.
4. Stores well in the pantry for 5 days.
5. Refrigerate for upto 10 days.
Title: Easy Grand Marnier Sauce
Ingredients:
- 1/2 sugar
- 1 water
- 2 lemon juice
- 1/4 Grand Marnier
- 1 strawberry
Instructions:
1. Combine sugar, water and lemon juice in a saucepan.
2. Stir over medium heat until sugar is dissolved.
3. Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
4. Remove from heat, stir in Grand Marnier and strawberries.
5. Serve warm.
6. My favorite is with pound cake and vanilla ice cream.
Title: PERFECT WHIPPED CREAM EVERY TIME – Tips & Tricks
Ingredients:
- 1 heavy cream
- 1 pure vanilla extract
- 1 powdered sugar
Instructions:
1. Place your kitchen tools (bowl and whisk attachment) in the refrigerator for 1 hour or in the freezer for 20 minutes.
2. Pour in cold heavy cream in the chilled bowl. Add vanilla and powdered sugar. Process on low for 30 seconds then increase to maximum; process until stiff peaks form. Use whipped cream right away or transfer into a container, cover and transfer to the refrigerator until need it.
Title: Magic Peanut Butter Cookies (Paula Deen)
Ingredients:
- 1 creamy peanut butter
- 1 1/3 Splenda sugar substitute
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F. Grease a large baking sheet.
2. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Title: Steamed Chocolate Pudding
Ingredients:
- 1/2 sugar
- 1 salt
- 2 all-purpose flour
- 1 cocoa powder
- 2 1/2 bittersweet chocolate
- 2 unsalted butter
- 3/4 milk
- 2 eggs
- 1 pure vanilla extract
- 1/2 toasted hazelnuts
Instructions:
1. Heat oven to 325°F
2. Butter a 5-cup pudding bowl, and set aside
3. Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside
4. Combine chocolate and butter in a heat-proof bowl, and melt over simmering water
5. In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture
6. Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level
7. Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
8. Enjoy!
Title: Apple-Raisin Bread Pudding
Ingredients:
- 3 butter
- 1 tart apples
- 3 eggs
- 7 milk
- 2 1/2 sugar
- 3/4 vanilla extract
- 3 sugar
- 2/3 cornstarch
- 1 salt
- 1/8 cold water
- 1 butter
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Pour butter into a 9" x 13" baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
3. Bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
4. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minute or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.
Title: Rum-Vanilla Cream Pie
Ingredients:
- 2 1/2 all-purpose flour
- 1 all-purpose flour
- 1 salt
- 1 sugar
- 1/4 - 1/2 unsalted butter
- 1 sugar
- 1/4 cornstarch
- 1/4 salt
- 2 1/2 vanilla bean
- 1 golden rum
- 4 golden rum
- 1/4 unsalted butter
- 1 heavy cream
- 4 confectioners' sugar
- 1
Instructions:
1. PATE BRISEE:
2. Pulse flour, salt and sugar in a food processor until comvbined. Add butter, and process, until combined. Add butter and process until mixture resembles coarse meal, about 1o seconds. WEith the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
3. Shape dough into two disks. Warp each in plastic, and refrigerate until form, about 1 hour, or up to 2 days.
4. On al lightly floured work surface, roll pate brisée to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhand under dough so edges are flush with rim and crimp edges. Lightly prick bottom of dough eith a fork. Refrigerate for 30 minutes.
5. Preheat oven to 375°F Line dough with parchment, and fill with pie weights or dried beans, Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are goldenm brown, 12-15 minutes. let cool completely on wire rack. Crust can be stored overnight.
6. FILLING:
7. Combine sugar, cornstarch and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes, about 2 minutes after it comes to a boil.
8. Whisk yolks in a medium bowl umtil combined. pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
9. Remove from heat and stir in 1/4 cup rum. Add butter, 1 tablespoons at a time, whisking until butter melts, before adding the next piece. Let cool in saucepan on wire rack, for about 10 minutes.
10. Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours or overnight.
11. Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours or overnight.
12. Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioner's sugar and remaining tablespoons rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2 inch star tip, such as Ateco #3826, and pipe whipped cream over pie. Serve immediately.
Title: Skillet Peach Cobbler
Ingredients:
- 4 unsalted butter
- 5 sugar
- 6 salt
- 1/8 lemon juice
- 1 cornstarch
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 6 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 buttermilk
- 3/4 unsalted butter
- 4 ground cinnamon
- 1
Instructions:
1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
2. Melt butter in large oven-safe nonstick skillet over medium-high heat.
3. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
4. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
5. Add remaining peaches and cook until heated through, about 5 minutes.
6. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
7. Cover skillet and set aside off heat.
8. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
9. Stir in buttermilk and butter until dough forms.
10. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
11. Combine remaining sugar and cinnamon.
12. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
13. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
14. Let cool on wire rack for 10 minutes.
15. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).
Title: Lemon Butter Cake
Ingredients:
- 185 butter
- 3/4 caster sugar
- 1 vanilla
- 2 eggs
- 1 3/4 eggs
- 100 self raising flour
- 1 sour cream
- 3/4 boiling water
Instructions:
1. Grease pan -18cm square Preheat oven to 180 Using electric mixer - cream butter, sugar and vanilla together.
2. Add eggs ,1 at a time,beat well after each addition.
3. Sift flour over butter mixture - stir gently to combine.
4. Stir in milk , fold in boiling water.
5. Soon batter into prepared pan.
6. Dollop tablespoons of lemon butter over batter.
7. Use a knife or chopstick to swirl and to combine {like for a marble cake}.
8. Bake 30 - 40 minutes - cool in tin.