lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Meringue Cookies
Ingredients:
- 3 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1
- 3
Instructions:
1. Preheat oven to 300°.
2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
3. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
4. Sift cocoa over egg white mixture.
5. Fold in minichips.
6. Cover a baking sheet with parchment paper.
7. Secure to baking sheet with masking tape.
8. Drop batter by level tablespoonfuls onto prepared baking sheet.
9. Bake at 300° for 40 minutes or until crisp.
10. Cool on pan on a wire rack.
11. Repeat procedure with remaining batter, reusing parchment paper.
12. Serve and enjoy.
13. Store in an airtight container.
Title: White Chocolate Mousse
Ingredients:
- 1 1/2
- 6
Instructions:
1. In a microwavable bowl, melt chocolate and 1/4 cup of the cream.
2. Microwave it at HIGH for two minutes, or until melted.
3. Stir halfway through heating time.
4. Let the melted chocolate be at room temperature or cool for twenty minutes.
5. Whip the rest of the 1/1/4 cup of the cream until soft peaks form.
6. Stir 1/2 cup of the whipped cream into the melted chocolate.
7. Stir in the remaining whipping cream until it is well-blended.
8. Put in dessert dishes and chill until serving time.
9. Enjoy!
Title: Spiked Fruit Cup
Ingredients:
- 11 mandarin oranges in juice
- 1 Red Delicious apple
- 1 golden raisin
- 2/3 prune
- 1/2 apricot brandy
- 1/3 honey
- 1/4 lemon juice
- 1/4 ground cinnamon
- 2
- 1/4
Instructions:
1. Combine first 5 ingredients in a bowl; set aside.
2. Combine orange juice and remaining ingredients; pour over fruit.
3. Cover and refrigerate 8 hours.
Title: Cherry Caramel Brownies
Ingredients:
- 4 dried tart cherries
- 3/4 sugar
- 1/4 water
- 1/3 heavy whipping cream
- 1 1/2 bittersweet chocolate
- 8 butter
- 9 heavy whipping cream
- 1/4 sugar
- 1 1/4 eggs
- 3 vanilla extract
- 1 flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/4 bittersweet chocolate chips
- 6
Instructions:
1. For jam:
2. In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
3. Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
4. Immediately add dried cherries and cream to the carmel.
5. Cover pan, remove from heat and let stand 10 minutes.
6. Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
7. For brownies:
8. Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
9. Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
10. Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
11. Whisk in chocolate mixture.
12. Sift flour, baking soda, baking powder and salt over, then stir to blend.
13. Mix in chocolate chips.
14. Spread batter evenly in prepared pan.
15. Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
16. Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
17. Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.
Title: Devil's Food Cupcakes W. Cream Cheese Frosting (Low Cal/Fat
Ingredients:
- 18 1/4 water
- 6 instant coffee granules
- 2 cream cheese
- 1 1/3 confectioners' sugar
- 1 1/4 skim milk
- 4 vanilla
- 3 Cool Whip Free
- 2
- 1/2
- 1
Instructions:
1. Stir together the cake mix, egg whites, carrots, water, and coffee.
2. Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
3. Increase the speed to medium and beat for 2 minutes.
4. Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray.
5. Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean.
6. Put the pans on cooling racks and let stand for 15 minutes.
7. Remove cupcakes from pans and allow to cool.
8. In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla.
9. Using an electric mixer, beat on medium speed until smooth.
10. Using a rubber spatula, fold in the Cool Whip.
11. Cover and refrigerate until needed.
12. Top each cupcake with 1 tablespoon topping.
Title: Pineapple Mojo Cake
Ingredients:
- 1 eggs
- 1 1/4 crushed pineapple
- 1/3 butter
- 3 brown sugar
- 1 walnuts
- 1/4 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 8 inch round cake pans.
3. Prepare cake mix according to package directions, replacing the water with pineapple juice.
4. In a bowl, cream together the butter, brown sugar and cinnamon.
5. Stir in the pineapple and nuts.
6. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
7. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck.
9. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake.
10. May be served warm with whipped cream, if desired.
Title: Dialysis Friendly Apple Bars
Ingredients:
- 1/2 unsalted butter
- 4 unsalted butter
- 1 granulated sugar
- 1 Splenda granular
- 1 sour cream
- 1 vanilla extract
- 1/2 baking soda
- 2 salt
- 2 all-purpose white flour
- 1/2 apples
- 1 brown sugar
- 2 cinnamon
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream together 1/2 cup butter and white sugar or Splenda.
3. Add sour cream, vanilla, baking soda, salt and flour. Stir to mix; add chopped apples.
4. Pour batter into a greased 9” x 13” baking pan.
5. In a small bowl, crumble 2 tablespoons softened butter, brown sugar and cinnamon together. Sprinkle over top of batter.
6. Bake for 35 to 40 minutes. Let cool completely.
7. To make icing, combine 2 tablespoons melted butter, nondairy creamer and powdered sugar. Drizzle over top and cut into bars.
Title: Mexican Hot Chocolate Snickerdoodles (Vegan)
Ingredients:
- 1/3 sugar
- 1 ground cinnamon
- 1/2 sugar
- 1 pure maple syrup
- 1/4 milk
- 3 vanilla extract
- 1 flour
- 1 cocoa powder
- 1 2/3 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 cayenne pepper
- 1/2
Instructions:
1. Mix the topping ingredients on a large dinner plate. Set aside.
2. In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
3. Add the extracts.
4. In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
5. Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
6. Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
7. Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
Title: Pecan Passioncake With Cream Cheese Frosting (New Zealand)
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/4 crushed pineapple
- 225 pecans
- 1 flour
- 2 baking powder
- 2 baking soda
- 1 1/2 cinnamon
- 2 salt
- 1 carrots
- 2 raisins
- 1/2 cheese
- 250 butter
- 100 confectioners' sugar
- 3 vanilla
- 1 pecans
Instructions:
1. Beat eggs and sugar until creamy. Add oil and mix well. Stir in pineapple and nuts. Stir in all dry things, followed by carrots and raisins. Pour into a 23 cm (9 inch) deep greased and paper-lined cake tin.
2. Bake at 180 degrees Celsius (350 F.) for 40-45 minutes until firm and cooked in the center. Test by inserting a skewer; it should come out clean. Rest in tin for 10 minutes, then remove and cool on wire rack. Frost when completely cool.
3. FROSTING: Beat everything together until fluffy and creamy. Spread over top and down sides of cake. Decorate with chopped pecans.
Title: Liz's Famous Carrot Cake
Ingredients:
- 3 flour
- 2 3/4 granulated sugar
- 1 baking soda
- 2 ground cinnamon
- 2 salt
- 4 eggs
- 1 1/2 vanilla extract
- 2 carrots
- 1 1/2 sweetened coconut
- 8 powdered sugar
- 1 cream cheese
- 3 1/2 unsalted butter
- 12 vanilla extract
- 1/2 salt
- 2
- 1/4
Instructions:
1. Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
2. To make the cake:
3. Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
4. In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
5. Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
6. To make the icing:
7. Sift the powdered sugar into a medium bowl and set aside.
8. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
9. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
10. To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.
Title: Ono Pie (Pineapple Cream Cheese)
Ingredients:
- 16 cream cheese
- 1 heavy whipping cream
- 1 gelatin
- 1.5 crushed pineapple
- 1 egg
- 1 sugar
- 2 graham cracker crust
Instructions:
1. mix gelatin with saved juice. Set aside.
2. whip cream to stiff peaks. Set aside.
3. blend sugar, egg and cream cheese until smooth and pineapple mix well.
4. add gelatin mixture.
5. Fold whip cream with cream cheese mixture.
6. Split between 8" pie crusts.
7. Refrigerate 12 hours or overnight.
Title: Maple Taffy on Snow or Crushed Ice
Ingredients:
- 3 1/2 pure maple syrup
- 2 butter
- 1
Instructions:
1. Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
2. Keep snow or crushed ice outside or in freezer until ready to use.
3. Add maple syrup & butter to saucepan.
4. Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
5. Do not stir.
6. Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
7. A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
8. Eat when cool.
9. The syrup is extremely hot - it can cause severe burns.
10. Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
11. They will keep for several weeks.
Title: Sesame Seed Cookies
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 1 vanilla
- 7 flour
- 5 baking powder
- 1 milk
- sesame seeds
Instructions:
1. With an electric mixer, beat together the eggs, sugar, butter and Vanilla.
2. Separately, mix the flood and baking powder together form flour into a well. Put the egg mixture in the middle of the well and fold by hand until firm cookie dough.
3. Roll out in a long (about 1/2 inch wide) strips and cut into thumb length pieces.
4. Dip a piece into milk then into sesame seeds.
5. Put on greased tray.
6. Bake at 400 degrees about 10-15 minutes.
Title: No Bake Cookies
Ingredients:
- 2 brown sugar
- 1/2 water
- 1/2 margarine
- 3 quick oats
- 4 peanut butter
- 1/2 vanilla
- 1 salt
- 1
Instructions:
1. Combine first 4 ingredients in saucepan, bring to boil over medium heat, & boil 1 minute.
2. Then add oatmeal, peanut butter, vanilla & salt.
3. Blend well & drop by spoon onto wax paper, allow to cool, & enjoy!
Title: Basic White Cupcakes
Ingredients:
- 18 1/4 buttermilk
- 1 1/4 butter
- 1/4 eggs
- 2 vanilla extract
- 2
- 1/2
Instructions:
1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.
3. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks to cool.
4. They used Pillbury Moist Supreme Classic White Cake Mix.
Title: Strawberry Cobbler
Ingredients:
- 12 fresh strawberries
- 1/2 sugar
- 2 cornstarch
- 2 water
- 3/4 brown sugar
- 3/4 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large saucepan, combine strawberries and sugar.
3. Let stand for 30 minutes.
4. Cook strawberry mixture, stirring frequently, over medium heat for 5 minutes.
5. In a small bowl, combine cornstarch and water until blended.
6. Stir cornstarch mixture into strawberry mixture.
7. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened.
8. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
9. In a medium bowl, combine brown sugar, oats, flour and cinnamon.
10. Using a pastry blender, cut in butter until mixture is crumbly.
11. Divide mixture evenly over strawberry mixture.
12. Bake for 25-30 minutes or until browned and bubbly.
13. Serve warm.
Title: Heavenly Chocolate Cloud Cake
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 1/4 baking powder
- 1/2 salt
- 1 light brown sugar
- 1 granulated sugar
- 3 1/2 unsalted butter
- 1/2 eggs
- 3 milk
- 3/4 pure vanilla extract
- 2 bittersweet chocolate
- 8 bittersweet chocolate
- 2 heavy whipping cream
- 2 pure vanilla extract
- 2
Instructions:
1. Preheat the oven to 350° and line two 9" X 2" round cake pans with greased wax or parchment paper.
2. Ganache; Melt half of the chopped chocolate in heavy cream over fairly low heat while stirring. Remove from heat, stir in vanilla and remaining chopped chocolate until smooth. Place the ganache into a bowl and refrigerate for at least 4 hours or overnight.
3. Cake; Sift together the cake flour, baking soda, baking powder and salt in a large bowl. Stir together the brown sugar, granulated sugar, chocolate and 1/2 cup of water in a medium saucepan and cook over low heat and stir until smooth. Let cool slightly and occasionally stir.
4. Beat the butter and egg yolks until just blended with an electric hand mixer. Gradually add the chocolate mixture. Beat in the dry ingredients a little at a time, alternating with the milk, until smooth. Stir in the vanilla. The batter will appear thin.
5. Wash and dry the beaters. Beat the egg whites until barely firm in a medium bowl. Fold 1/3 of the whites into the batter. Fold in the remaining whites until incorporated. Pour batter into the awaiting cake pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes before removing from pans then place right side up on racks to cool completely.
6. Preparing Ganache for Cake; Using an electric mixer, briefly beat the well chilled ganache until thick enough to hold its shape. Over-beating will cause the ganache to be grainy; if this happens, re-melt over low heat and then beat it once more.
7. Assembling the Cake: Peel off the wax or parchment paper from the bottom of the cake layers. Place 1 layer right-side-up on a platter and cover with 1 scant cup of whipped ganache. Place the second cake layer upside-down on top of the filling. Cover the sides and top of the cake evenly with the remaining whipped ganache. You can reserve about 1/2 cup of the ganache for decorating if you are so inclined. Using a star tipped pastry bag, pipe simple stars or a scallop trim around the top or the base of the cake. Sprinkle the finely grated chocolate all over the top of the cake. To serve, slice gently with a serrated cake knife.
Title: Walnut Chocolate Flourless Torte
Ingredients:
- 1 1/4 walnuts
- 1 cocoa powder
- 8 unsalted butter
- 3/4 brown sugar
- 6 rum
- 3/4 salt
- 1 granulated sugar
- 1/2
- 3
- 4
Instructions:
1. Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
2. Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
3. Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
4. Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
5. Remove the bowl from the heat and allow the mixture to cool to lukewarm.
6. In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
7. Beat in the rum and the ½ teaspoon salt.
8. Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
9. Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
10. Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
11. Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
12. Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
13. Rotate the cake pan gently halfway through the baking time to ensure even browning.
14. Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
15. Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
16. Any leftover cake may be wrapped in plastic and served the following day.
Title: Honey Scented Creme Brulee
Ingredients:
- 2 half-and-half
- 1/3 honey
- 1/8 salt
- 4 egg
- 1 vanilla extract
- 2 granulated sugar
- 1/2 honey
- 2
Instructions:
1. MAKING THE CREME BRULEE:.
2. Preheat oven to 325°F.
3. Arrange 6 ramekins in a 13- x 9-inch baking pan.
4. In a medium saucepan, heat half-and-half, honey and salt over medium heat, stirring constantly with a wooden spoon until small bubbles form around side of pan, 5 minutes.
5. Remove pan from heat.
6. In a medium bowl, lightly whisk egg yolks and whole egg. Gradually whisk half-and-half mixture into eggs; stir in vanilla.
7. Set a fine mesh sieve over a 1-quart glass measuring cup. Pour custard through sieve to strain.
8. Pour strained custard into ramekins. Place baking pan on center oven rack. Pour boiling water into pan until it comes halfway up sides of ramekins.
9. Bake custards until edges are set and a small knife inserted in center comes out creamy, about 25 minutes.
10. Remove ramekins from hot water bath; let cool completely. Refrigerate for at least 2 hours or until ready to serve.
11. CARAMELIZING THE CUSTARDS:.
12. Preheat boiler. Place custard-filled ramekins in a 13- x 9-inch baking pan; surround ramekins with ice cubes to keep custard cold and prevent cracking. Sprinkle about 1 1/2 tbs superfine sugar on top of each custard. Spray each with a little water.
13. Broil custards, turning ramekins as needed to evenly caramelize sugar, about 2 minutes. Let cool 10 minutes. Place each ramekin on a dessert plate; drizzle custards with honey. Serve immediately.
Title: Browned Butter Pan Shortbread With Glaze
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 powdered sugar
- 2 vanilla
- 1 1/2 all-purpose flour
- 1 cake flour
- 3 butter
- 1 corn syrup
- 1/2 vanilla
- 3/4 powdered sugar
- 1 -2 hot water
Instructions:
1. Heat oven to 300 degrees.
2. Prepare an ungreased 15 x 10-inch jelly-roll pan.
3. Melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter JUST starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!).
4. Remove from heat and refrigerate for 7-8 minutes.
5. In a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined.
6. Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
7. Press the dough into an ungreased jelly-roll pan.
8. Prick all over with fork.
9. Bake for 18-22 minutes or until set but not too brown.
10. Cool 5 minutes.
11. While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
12. To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
13. In a small bowl combine the browned butter with all remaining ingredients EXCEPT the water; beat or whisk add in enough water to create desired glazing consistancy.
14. Drizzle over the COOLED shortbread.
15. Let stand for 30 minutes.
Title: Frog Eye Salad
Ingredients:
- 1 1/3 acini di pepe pasta
- 1 pineapple chunks
- 1 3/4 milk
- 1/4 sugar
- 1 instant vanilla pudding
- 1 pudding
- 2 crushed pineapple
- 3 mandarin orange sections
- 1/2 mini marshmallows
- flaked coconut
Instructions:
1. Cook pasta in boiling water for 11 minutes.
2. Drain well, rinsing with cold water to cool pasta.
3. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
4. Gently stir in pasta and remaining ingredients.
5. Cover and refrigerate at least 5 hours.