lumicero/recipes-ing2inst huggingface dataset:
Title: Lavender Lemon Cupcakes (With Icing)
Ingredients:
- 1 all-purpose white flour
- 1 1/2 dried lavender blossoms
- 1 baking powder
- 1/4 salt
- 3 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 2 lemon juice
- 1 lemon zest
- 1/2 low-fat buttermilk
- 1 confectioners' sugar
- 5 lemon juice
- 1 lemon zest
Instructions:
1. Directions for the lavender lemon cupcakes:.
2. Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
3. In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
4. Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
5. To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.
Title: Faux "Fries" with Raspberry 'Ketchup"
Ingredients:
- 1 frozen raspberries
- 1 fresh raspberries
- 2 powdered sugar
Instructions:
1. Trim off a thin layer of the cakes brown exterior crust.
2. Cut pound cake lengthwise into 1/4 inch slices turn slices on their sides and cut into 1/4 inch strips.
3. Trim to 4-5inch in length.
4. (if this sounds confusing just remember you are creating french fry shaped strips).
5. Arrange strips on cookie sheet and bake 350 for 10 minutes or until browned on top and bottom.
6. Turn strips bake 4 more minues or until remaining 2 sides are brown.
7. Cool arrange in fry container.
8. Place raspberries in a blender and puree (add a few T. water or lemon juice if necessary) add sugar t at a time to taste until tartness is gone place puree in a fine mesh strainer over a bowl force through strainer put puree in squeeze bottle,serve alongside fries.
Title: Sweet Ramadan Dumplings " Lokmit Ady"
Ingredients:
- 3 1/2 plain flour
- 1/4 dried yeast
- 2 1/2 water
- 1 sugar
- 2 sugar
- 1 water
- 1
Instructions:
1. Making the dumplings:
2. Sift the flour into a large warm mixing bowl.
3. Dissolve the yeast in 1/4 cup of the lukewarm water add sugar and set aside until the mixture rises and foams.
4. Beat all remaining ingredients into the yeast mixture.
5. Gradually beat in the flour until the mixture becomes a sticky batter.
6. Cover with a damp towel and set in a warm place to rise, approximately 1 1/4 hours.
7. Beat mixture well every 15 minutes for the first hour.
8. Add about 2 inches of oil to a pot suitable for deep frying and heat until very hot.
9. Use a wet teaspoon to drop spoonfuls of dough into the pot. When the dough balls swell and rise to the top, reduce the heat to medium and cook until crisp and golden brown.
10. Cooking time is about 5 minutes per batch.
11. The balls should be a nice golden brown color and crispy on the outside, but not burnt.
12. Remove the dough balls from the skillet and drain on a paper towel.
13. While they are still hot, dip them briefly into the syrup.
14. The syrup:
15. Dissolve sugar in water in a pot over medium heat.
16. Once fully dissolved and starts to thicken, add lemon juice.
17. Bring to boil.
Title: Blackberry Custard Cobbler With Biscuit Top
Ingredients:
- 1 frozen blackberries
- 3/4 flour
- 8 lemon
- 6 custard
- 2 1/2 eggs
- 3/4 half-and-half
- sugar
Instructions:
1. In a bowl mix together blackberries,3/4 cup sugar 2 tablespoons of flour and lemon zest and spread in the bottom of a 9 by 13 pan.
2. Bake biscuits until almost done.
3. Put butter and blackberry preserves in middle of biscuits and lay on top of blackberries in 9 by 13 pan.
4. For custard , mix together 6 eggs,2 1/2 cups of half and half and 3/4 cup of sugar and 1 teaspoon of vanilla.Pour this mixture over top of biscuits and let set for 1/2 hour before baking.
5. Bake at 350 degrees for 40 minutes or until set in the center.
Title: Reeses Brownie Muffins
Ingredients:
- 3/4 flour
- 3/4 sugar
- 1/3 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/8 part-skim ricotta cheese
- 15 honey
- 1 coffee
- 1 vanilla extract
- 1 chocolate chips
- 3 1/2
- 1/2
- 1/2 - 2/3
- 1/3 - 1/2
Instructions:
1. Preheat your oven to 350F and get out a muffin tin (mini or average-sized). Measure and add all of the dry ingredients (cocoa, flour, baking soda, baking powder, sugar, and salt) and stir, making sure to break up all those bits of cocoa, until well-incorporated.
2. Measure and add the vanilla extract, nutella, coffee, oil, honey, ricotta, and 1/4 cup melted chocolate chips. Stir in the remaining chocolate chips (not melted) making sure there aren't any clumps. The batter'll be very thick, more like a dough.
3. Line or grease your tins and then scoop and drop very small spoonfuls of batter into each open spot (only 1/4-1/2 way full) add a dollop of peanut butter and top with another dollop of batter-dough. Do this with all the muffin cups until out of ingredients.
4. Bake them in the oven for 12-15 minutes, or until a toothpick/chopstick comes out clean.
5. Eat.
Title: Patricia Polacco's Thunder Cake
Ingredients:
- 1 shortening
- 1 3/4 sugar
- 1 vanilla
- 3 eggs
- 1 cold water
- 1/3 tomato puree
- 2 1/2 cake flour
- 1/2 cocoa powder
- 1 1/2 baking soda
- 1 salt
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour two 8 1/2 inch cake pans.
3. Cream together the shortening and sugar.
4. Beat in the vanilla and egg yolks.
5. Mix in the cold water and pureed tomatoes.
6. Beat the egg whites until they are stiff and fold into egg/tomato mixture.
7. Sift the cake flour, cocoa, baking soda, and salt.
8. Mix dry mixture into wet.
9. Pour batter evenly into cake pans.
10. Bake for 35 to 40 minutes.
11. Let cakes cool on wire racks before frosting with chocolate buttercream icing.
12. Optional: Top with fresh strawberries.
Title: Angel Delight Dessert
Ingredients:
- 1 1/2 ladyfingers
- 1 sherry wine
- 2 sugar
- 1/2 water
- 1/4 butter
- 1/2 confectioners' sugar
- 1 eggs
- 4 vanilla
- 1/2
Instructions:
1. Soak lady fingers and macaroons in sherry wine.
2. In the top of a double boiler heat sugar, water and chocolate.
3. Stir until sugar is completely disolved.
4. Add gradually the well-beaten egg yolks. Stir until smooth. Cool.
5. Add the vanilla.
6. Cream butter with confectioners sugar and add to the chocolate mixture.
7. Fold in stiffly beaten egg whites.
8. Butter an angel food pan.
9. Line with lady fingers and place macaroons on bottom.
10. Pour mixture in pan and cover with wax paper.
11. Set in refrigerator overnight.
12. Cover top with whipped cream.
13. Serves 16.
Title: Fruit salad with yoghurt
Ingredients:
- 4 honey
- 1 coconut
- 1
Instructions:
1. Combine the curd, honey and orange juice Place fruit in bowl and pour the curd mixture over fruits.
2. Keep in the refrigerator till it is time to serve.
3. Serve individual bowls and top with grated coconut.
Title: Lemonade Royal Icing
Ingredients:
- 3 3/4 powdered sugar
- 3
- 6
Instructions:
1. Beat all ingredients in a large bowl at high speed of electric mixer until smooth and cover with a towel until ready to use.
2. (icing is best for piping decorations you want to completely harden) Makes 2 cups.
Title: Uncle Brian's Doughnuts
Ingredients:
- 4 butter
- 2 white sugar
- 2 eggs
- 2 milk
- 2 cream of tartar
- 1 baking soda
- 4 baking powder
- 1/2 salt
- 1 1/2 nutmeg
- 1/2 cinnamon
- 7 -8 flour
- sugar
- shortening
Instructions:
1. Cream butter, sugar and eggs.
2. Sift dry ingredients. Add to cream mixture alternatly with the milk.
3. Roll, in batches , about 1/4 inch thick.
4. Cut into doughnut shapes.
5. Fry in fat 365 degrees.
6. Flip when golden brown and continue cookng.
7. Remove form fat, drain on a rack and while still warm roll in sugar.
Title: Delicious Stuffed Apples With Cranberries
Ingredients:
- 4 apples
- 1/3 brown sugar
- 1 butter
- 2 margarine
- 1/2 nutmeg
- 1 cinnamon
- 1/4 ground cloves
- 1 cranberries
- 1/3 apple cider
- 1/4
Instructions:
1. Toast almonds by placing in a frying pan for a few minutes until lightly browned. Take care they do not burn. Set aside to cool.
2. In a small bowl cream brown sugar with butter or margarine, add nutmeg, cinnamon, cloves, orange extract, cranberries and cooled almonds. Mix well.
3. Cut 1/4 off the tops of each apple. Set the tops aside.
4. Use a melon baller to scoop out the core of the apples. Take care not to go all the way down to the bottom of the apple. Make a tunnel about 1 inch wide.
5. Pack the brown sugar mixture into the apples with your fingers.
6. Place the apples in a baking dish. Fit the apples quite snuggly. Place the tops back on the apples. Pour apple cider around apples.
7. Cover with foil and bake at 350F degrees for 30 minutes.
8. Remove foil and bake for another 20 - 30 minutes until apples are tender but not falling apart. Baking time will depend on the size of the apples.
9. Serve warm and enjoy.
Title: Diana's Plum Pudding (Plum Pudding of Infamy)
Ingredients:
- 1 purple plums
- 2 golden raisins
- 2 sugar
- 1 1/2 cinnamon
- 2 butter
- 1 eggs
- 7 heavy cream
- 2 nutmeg
- 1 butter
- 1/2 powdered sugar
- 2 rum
- 2
Instructions:
1. Butter and flour inside of Bundt pan.
2. Remove crusts and ends of the loaf; reserve for another use, if desired.
3. Divide slices of bread into three even, separate piles.
4. Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
5. Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
6. Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
7. Top the plums with one cup of raisins sprinkled evenly around the layer.
8. Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
9. Pour ½ cup melted butter over all.
10. Cut another third of the bread into triangles, and layer it over the plums and raisins.
11. Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
12. Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
13. Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
14. Place Bundt pan on baking sheet with sides.
15. In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
16. Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
17. Sprinkle nutmeg over top and allow to rest for 30 minutes.
18. Preheat oven to 350 degrees with rack in middle position.
19. Place Bundt pan with baking pan in oven for 70 minutes.
20. Let cool for 20 minutes.
21. Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
22. Bring to room temperature before serving (or warm individual slices in microwave).
23. Dust with powdered sugar.
24. For sauce:
25. Beat butter until fluffy.
26. Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
27. Repeat with remaining sugar and liquor OR milk.
28. Beat until smooth and thick, but pourable.
29. Store covered in refrigerator.
30. Let stand at room temperature for ½ hour before serving.
31. Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
Title: Zoom™ Cookies
Ingredients:
- 1 brown sugar
- 1/3 granulated sugar
- 3/4 butter
- 1 egg
- 1/4 milk
- 1 vanilla extract
- 1 1/4 flour
- 1/2 salt
- 1/2 baking soda
- 3 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bow, blend together both sugars and butter until creamy.
3. Add egg, milk and vanilla extract; mix well.
4. In a separate bowl, stir together flour, salt and baking soda.
5. Add to the sugar mixture and blend well.
6. Stir in ZOOM cereal and nuts.
7. Drop by rounded tablespoonfuls 2 inches apart on a lightly greased cookie sheet. (I use parchment paper.).
8. Bake 12 minutes or until light golden brown.
9. Allow cookies to cool on the baking sheets 5 minutes before transferring to a wire rack.
10. Variations: Prepare cookies as directed up to Step #6 and, if desired stir in any of the following: 1 cup chocolate chips, 1 cup raisins or other dried fruit, 2/3 cup flaked coconut, 1/2 cup peanut butter, or 1/2 teaspoon of your favorite ground spice such as pumpkin pie spice, cinnamon, etc.
Title: Creamy Banana Pudding
Ingredients:
- 14 sweetened condensed milk
- 1 1/2 cold water
- 1 vanilla instant pudding mix
- 2 bananas
- 36 lemon juice
- 3
Instructions:
1. Combine milk and water. Add pudding beat till well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1 cup pudding mixture into serving bowl.
3. Top with 1/3 each of the wafers, bananas and remaining pudding. Repeat twice ending with pudding. Chill.
Title: Toblerone Fondue
Ingredients:
- 100 sweetened condensed milk
- 1
Instructions:
1. Break bar into small pieces and place into saucepan.
2. Stir in milk.
3. Cook on medium heat until chocolate is melted and mixture is well blended, stirring frequently.
Title: Creamy Lemon Flan
Ingredients:
- 1 butter
- 75 lemons
- 150 lemon juice
- 397
- 3
- 150
- 100
Instructions:
1. Put the jam in a freezer bag and snip off the corner. Grease a 18x19cm flan tin or sandwich tin with butter and line with baking paper. Melt the butter in a pan, then remove from the heat.
2. Put the biscuits in a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the melted butter.
3. Press the mixture into the tin to make an even crust. Chill for at least 30 minutes.
4. Put the condensed milk, lemon zest and cream in a bowl. Whisk until just combined, then slowly drizzle in the lemon juice, whisking all the time, until the mixture thickens.
5. Pour the lemon juice into the flan case. Pipe some jam on top, then use a cocktail stick to create a feathered effect.
Title: Strawberry Upside Down Cake
Ingredients:
- 1 wild strawberry gelatin
- 1 water
- 1 1/3 eggs
- 1/2 frozen strawberries
- 3 mini marshmallows
- 2
- 4
Instructions:
1. Thaw berries in a bowl and do not drain.
2. Spray a 13x9-inch baking pan (one you can see through) with non stick cooking spray.
3. Pour marshmallows in the bottom of pan and even out.
4. Sprinkle jell-o evenly over the top.
5. Mix cake following package directions for the 13x9 cake.
6. Pour over marshmallows evenly.
7. With a slotted spoon, scoop up some fruit and let about 3/4 of the juice drip back into the bowl.
8. Scatter the fruit evenly over cake till fruit is gone.
9. Refrigerate leftover juice.
10. Bake cake at 350 degrees for 45 to 55 minutes or till done (use tooth pick test).
11. Cook cake 15 minutes.
12. Invert cake onto cookie sheet that has been coated with non stick spray.
13. To serve: Spoon some of the juice over each piece of cake and top with topping.
14. Keep cake covered when refrigerated.
15. Cooling time for cake is not included in total time.
Title: Honey Panna Cotta
Ingredients:
- 2 warm water
- 3 gelatin
- 1 milk
- 4 honey
- 1 vanilla essence
Instructions:
1. Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
2. Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
3. In a seperate bowl, heat the milk and honey on High for 2 minutes.
4. Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
5. Whisk in the cream and a couple of drops of vanilla essence.
6. Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
7. Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
8. To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
9. If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
Title: Sophisticated Strawberries
Ingredients:
- 1 1/2 strawberries
- 2 low-fat vanilla yogurt
- 1/4 Amaretto
Instructions:
1. Reserve 8 whole strawberries for garnish.
2. Hull remaining strawberries, cut into halves and place into sherbet glasses.
3. Combine yogurt and amaretto in a small bowl and blend well.
4. Pour mixture over strawberries in glasses and garnish with reserved strawberries.
Title: Cherry Almond Snowball Cookies
Ingredients:
- 1/2 butter
- 1/4 evaporated milk
- 1/2 lemon rind
- 1 3/4 flour
- 3/4 sugar
- 1/2 salt
- 1 confectioners' sugar
- 6
- 1/2
Instructions:
1. Cream butter, beat in milk, a little at a time, until all is blended with the butter.
2. Add lemon rind.
3. Sift flour with sugar and salt; gradually add to butter mixture.
4. Add nuts; mix well.
5. Pinch off pieces of dough about a teaspoon at a time.
6. Flatten dough in the palm of your hand; pinch dough up and around the cherry completely.
7. Roll between your palm.
8. place on lightly greased, floured cookie sheet.
9. Bake at 375°F for 12 minutes.
10. Roll in confectioners sugar while still warm.
Title: German Chocolate Saucepan Brownies
Ingredients:
- 1/2 margarine
- 4 butter
- 1/2 baking chocolate
- 1 sugar
- 2 vanilla
- 1 eggs
- 1/2 all-purpose flour
- 1/4 baking powder
- 2 salt
- 1/2 margarine
- 2 butter
- 2 brown sugar
- 1 corn syrup
- 1/2 milk
- coconut
- pecans
- walnuts
Instructions:
1. Heat oven to 350°F
2. Grease bottom only of 8 or 9-inch square pan. In medium saucepan, melt 1/2 cup margarine and chocolate over low heat, stirring constantly. Cool slightly.
3. Add sugar and vanilla; blend well. Add eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Spread in greased pan.
4. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven. Set oven to broil.
5. In small bowl, combine 2 tablespoons margarine, brown sugar, corn syrup and milk; blend well. Stir in coconut and pecans. Drop mixture by teaspoonfuls evenly over warm brownies; spread gently. Broil 4 inches from heat for 1 to 1 1/2 minutes or until bubbly. Cool completely. Cut into bars.
Title: Marshmallow Brownies
Ingredients:
- 1 butter
- 1 eggs
- 4 vanilla
- 4 sugar
- 2 flour
- 2 baking powder
- 1 miniature marshmallows
- 1
- 2
Instructions:
1. Melt together butter, chipits, and unsweetened chocolate.
2. While that mixture is cooling, beat together eggs, vanilla and sugar.
3. Then mix together the chocolate and sugar mixtures, but just until smooth.
4. Mix your flour and baking powder in a separate bowl and then add to moist mixture.
5. Then add in the 2 cups of mini marshmallows to the brownie mixture and fold into mixture.
6. Place in a grease 9x13 inch baking pan.
7. Bake for 40-45 minutes at 350°F.
Title: Matcha Green Tea Mini Cupcakes
Ingredients:
- 3/8 unsalted butter
- 3/4 sugar
- 2 sugar
- 1 egg
- 1/2 vanilla extract
- 1/4 salt
- 1 1/4 baking powder
- 1 1/4 flour
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream the butter and sugar in a large bowl.
3. Beat in egg, vanilla, salt, and baking powder.
4. Add half the flour and mix to just combine with the wet ingredients.
5. Add half the milk and mix to combine.
6. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
7. Beat at low speed until smooth and shiny, about 30 seconds.
8. Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean.
9. Cool on a wire rack until the cupcakes come to room temperature.
Title: Butterfinger Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 Cool Whip
- 1 cream cheese
- 1
- 8 1/2
- 1
Instructions:
1. Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
2. Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
3. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
4. In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
5. Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.
Title: Farmer's Old Fashioned Vanilla Pudding
Ingredients:
- 4 milk
- 1 sugar
- 5 eggs
- 1 flour
- 2 pure vanilla extract
- 2 butter
- 1 heavy whipping cream
Instructions:
1. In a heavy saucepan, heat milk and sugar, over medium to low heat.
2. When hot, stir in eggs and flour. Beat together well and boil until thick.
3. Stir in butter and vanilla after it is cooked.
4. Cool and served chilled.
5. Before serving , whip up heavy cream and fold in to chilled pudding.
Title: Candied Cumquat Bread and Butter Pudding
Ingredients:
- 250 kumquats
- 1 salt
- 500 sugar
- 300 water
- 7 eggs
- 500 milk
- 500 butter
- 100
- 1
Instructions:
1. Boil cumqates in a large sacepan of salted water for 2 mins and drain.
2. Bring csugar and water to the boil and add cumquats. Cover with a cartush and simmer for 40 mins or until soft and skin is translucent and shiny.
3. Remove from heat and allow to cool.
4. Once cool, use a paring knife and remove pips without cutting into the cumquats too much.
5. Reserve the syrup.
6. Preheat oven to 170°C.
7. Make custard by mixing eggs, milk, cream and 1/2 cup cumquat syrup. Strain custard through a fine sieve.
8. Lighly butter bread, then cut off crust (leave the crusts on until butter or the bread could rip). Cut into half on the diagonal to form 2 triangles.
9. Layer a 22cm x 26cm baking dish with bread and cumquats, reserving 6 cumquats for decorating. As you finish each layer pour some custard over the bread. Finish layering the fruit and bread with the bread being the top layer. Pour over remaining custard.
10. Let stand for 30 mins before baking for 45 mins or until golden brown.
11. Garnish with the remaining cumquats and brush over the syrup to glaze.