lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 2 light rum
- 1 ladyfingers
- 3
- 1/2
- 2
Instructions:
1. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
Title: Italian Biscotti
Ingredients:
- 2 eggs
- 2 sugar
- 1 flour
- 1/2 baking soda
- 1 salt
- 2
- 1
- 1/4
- 3/4 - 1
Instructions:
1. In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
2. Add the sugar, flour, soda, and salt; beat until a dough forms.
3. Add the nuts.
4. Turn the sticky dough onto a lightly floured board; knead several times.
5. Divide the dough in half.
6. With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
7. Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
8. Bake at 325 degrees for 40 minutes.
9. Remove and cool for 10 minutes.
10. Reduce oven to 275 degrees.
11. On a cutting board, cut the logs diagonally into 3/4" thick slices.
12. Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
13. Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
14. Remove and cool completely.
Title: Lemon Pudding Souffles
Ingredients:
- 1 egg
- 1/3 sugar
- 1/3 milk
- 1 butter
- 1 all-purpose flour
- 1 salt
- 2 lemon juice
- 1/2 lemon peel
Instructions:
1. In a small mixing bowl, beat egg yolk until slightly thickened.
2. Gradually add sugar, beating until thick and lemon-colored.
3. Beat in the milk, butter, flour and salt.
4. Ltir in lemon juice and peel.
5. In a small mixing bowl, beat egg white until stiff peaks form.
6. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
7. Divide between two ungreased 6 ounce ramekins or custard cups.
8. Place in an 8 inch square baking dish; add i inch of hot water to dish.
9. Bake at 350 F for 25-30 minutes or until tops are golden brown.
10. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.
Title: Delicious Passover Apple Cake
Ingredients:
- 6 baking apples
- 6 eggs
- 1 1/2 sugar
- 1 salt
- 1 lemons
- 2 matzo meal
- 1 1/2 potato starch
- 1/2 cinnamon
- raisins
Instructions:
1. Preheat oven to 375F, and grease a 9" x 13" pan. (If you are feeling virtuous, dust it with cake meal, but I never do -- ).
2. Peel, slice or grate apples and set aside.
3. Beat eggs in mixer for about 5 minutes.
4. Beat in sugar and salt, then oil, lemon juice and lemon peel.
5. Mix together the cake/matzo meal and the potato starch, and add to the batter, still beating.
6. Spoon or pour half of the batter into the greased pan.
7. Top with all of the apples and raisins, if desired. (Don't worry, there aren't too many apples!).
8. Sprinkle with cinnamon.
9. Top with remaining batter, and sprinkle with chopped nuts, if desired.
10. Bake at 375F for 35-45 minutes (or more).
Title: Chocolate Apricot Torte
Ingredients:
- 6 eggs
- 1/2 sugar
- 5 sugar
- 1 all-purpose flour
- 1/4 sugar
- 3 eggs
- 2 vanilla
- 1 instant coffee
- 1 butter
- 2 chocolate curls
- 1
- 2
- 1
Instructions:
1. Beat egg yolks and 1/2 cup sugar in a large mixing bowl until thickened.
2. Beat egg whites in a small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
3. Fold into yolk mixture.
4. Gradually fold in flour.
5. Divide batter between 3 greased and floured 9-inch round cake pans.
6. Bake at 350 for 15 minutes or until golden.
7. Cool in pans for 5 minutes; remove to wire racks to cool.
8. BUTTERCREAM:Whisk sugar,eggs, yolks, vanilla and coffee in a saucepan.
9. Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil).
10. Cool completely.
11. Cream butter in a medium bowl;gradually add chocolate mixture and set aside.
12. Finely chop the apricots; drain and place in a bowl.
13. Stir in preserves and set aside.
14. Split each of the cakes into two horizontal layers.
15. Place one on a serving plate.
16. Spread with 2/3 cup buttercream.
17. Top with another cake layer and 2/3 cup apricot filling.
18. Repeat these layers twice.
19. Cover and refrigerate at least 3 hours before serving.
20. Garnish with choclate curls before serving if desired.
Title: Jumble Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 1/4 unsalted butter
- 1 granulated sugar
- 2/3 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1 3/4 pecan halves
- 1 1/2 raisins
- 2
- 1
Instructions:
1. Line cookie sheet with parchment paper, foil or silicone.
2. Preheat oven to 350°F
3. Sift together flour, baking soda and salt, set aside.
4. In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
5. Beat in sugars until combined.
6. Beat in eggs and vanilla.
7. Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
8. Stir in nuts, raisins, and chocolate pieces.
9. Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
10. Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
11. Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.
Title: Nutty Flapjacks
Ingredients:
- 4 margarine
- 1 golden syrup
- 4 sugar
- 2 oats
- 2 self-rising flour
- 3
Instructions:
1. Mix margarine and syrup together very gently.
2. Mix the dry ingredients pour on the margarine mixture and mix well.
3. Spread evenly in a greased Swiss roll tin and press down firmly.
4. Bake in a moderately hot oven 190c for about 20 minutes.
5. Cut into fingers while warm.
Title: Greek Honey Cream With Fruits and Nuts
Ingredients:
- 1/4 walnuts
- 1 honey
- 1/4 cashews
- 1 pistachios
- 1/4
- 2
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely.
2. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream.
3. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve.
Title: Cherry Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 2 sugar
- 2 vanilla pudding mix
- 3 1/2 milk
- 1 cherry pie filling
Instructions:
1. Mix flour, 1/2 cup butter and 2 T. sugar. Pat in 8x8 pan. Bake 20 minutes, 350 degrees. Let cool.
2. Cook 2 pkgs. vanilla pudding mix with 3 1/2 cups milk. Pour over crust and let set 15 -20 minutes. Pour 1 can Cherry Pie Filling over pudding. Put in refrigerator. Serve with whipped cream.
Title: Better Than Sex Dessert
Ingredients:
- 1 flour
- 1 pecans
- 1/2 butter
- 1 instant chocolate pudding mix
- 1 instant butterscotch pudding mix
- 4 milk
- 1 cream cheese
- 1 Cool Whip
- 2 milk
- 1/4 pecans
- 1 chocolate bar
Instructions:
1. Preheat oven 350.
2. Mix flour, pecans, and butter well.
3. Press flour mixture into bottom of 13X9 pan. (It helps to wet hands repeatedly during this process).
4. Bake flour mixture for 10 minutes. Let cool.
5. Mix cream cheese, cool whip, and 2 T milk to smooth. Set aside.
6. Mix chocolate pudding with 2 C cold milk. Set aside.
7. Mix butterscotch pudding with 2 C cold milk.
8. Layer butterscotch pudding, 1/2 cream cheese mixture, and chocolate pudding on top of cooled flour/pecan crust.
9. Top with remaining 1/2 cream cheese mixture.
10. Last, add chopped pecans and chocolate bar shavings.
11. Refrigerate for 2 hours.
12. Cut into squares to serve.
Title: Chocolate Mousse With Cocoa Nibs
Ingredients:
- 3 sugar
- 1/4 cornstarch
- 2 1/2 confectioners' sugar
- 1 lemon juice
- 1 salt
- 2 dark chocolate
- 1/2 heavy whipping cream
- 1 butter
- 5
- 2
Instructions:
1. For the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch.
2. Add the cocoa powder to the milk and bring to a boil then switch off the heat.
3. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.).
4. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
5. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
6. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
7. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
8. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
9. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
10. Whip the cream until soft peaks form when the whisk is removed.
11. To make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
12. To serve, brush 4 ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
13. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).
Title: Strawberry Chiffon Dessert
Ingredients:
- 3 strawberries
- 1/4 sugar
- 4 unflavored gelatin
- 3 ladyfingers
- 3 strawberry
- 2 of fresh mint
- 4
Instructions:
1. Line bottom of a 9- or 9 1/2-inch tart pan with a removable bottom or a 9-inch springform pan with parchment paper; set aside. In a blender or food processor, blend or process the 3 cups strawberries until smooth. Measure 1 3/4 cups of the pureed strawberries (puree additional strawberries if needed to measure 1 3/4 cups).
2. In a medium saucepan, combine sugar (if using) and gelatin. Stir in the pureed strawberries; let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
3. Gradually stir about half of the gelatin mixture into the egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened. Do not boil. Strain mixture into a medium bowl. Stir in sugar substitute (if using). Chill for 1 1/2 to 2 hours or just until the mixture mounds when dropped from a spoon, stirring occasionally.
4. Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of prepared pan. Arrange the remaining split ladyfingers in bottom of pan (ladyfingers may not completely cover bottom of pan). Slowly drizzle the orange juice over the ladyfingers.
5. Fold whipped topping into strawberry mixture; spread into the ladyfinger-lined pan. Cover and chill about 2 hours or until set.
6. To serve, if desired, garnish with additional berries and mint leaves.
Title: Strawberry Sponge Gateau
Ingredients:
- 2 eggs
- 125 caster sugar
- 125 self raising flour
- 400 strawberries
- 400
Instructions:
1. Heat the oven to Gas 4, 180C, 350°F Line a 16cm loose-bottomed cake tin with baking paper. Wkisk the eggs with an electric whisk until light and creamy. Continue to whisk while slowly adding the sugar. Sift flour and quckly fold into mixture. Spoon into cake tin and bake in the oven for 35 minutes, until firm to the touch.
2. Allow the cake to cool in the tin for 5 minutes, then remove and peel away the baking paper. Place on a wire rack until completley cool.
3. Using a large knife, carefully slice the cake into 3 equal-sized rounds. Place the bottom slice of cake on a serving plate, spread with one third of the fromage frais, top with sliced strawberries, add a little more fromage frais and top with another round of cake. Repeat with the final round of sponge and finish with a decorative layer of strawerries. Enjoy!
Title: Mister Rogers' Neighborhood Peanut Butter Banana Raisin Snack
Ingredients:
- 1 banana
- 2 peanut butter
- 2 raisins
Instructions:
1. Wash hands. Give your child a banana and show how to peel it. Spread peanut butter on all sides of banana using a dull butter knife or spoon.
2. Sprinkle raisins on a plate and roll peanut butter coated banana in raisins or sprinkle all sides of peanut butter coated banana with raisins (rolling the banana is messier). Eat with fingers. Wash hands. Note: Amounts for peanut butter and raisins are approximate.
3. Fun Tip: Children are curious about the insides-especially when those things are hidden. When they peel a banana, they see that there's something very different on the inside. The peeling is a protection for the banana. What other foods do they know that have a peel? What kind of fruit becomes a raisin? How does a grape become a raisin?
Title: Honey Molasses Cookies
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 honey
- 1 molasses
- 3 eggs
- 1/2 hot water
- 2 baking soda
- 1 cinnamon
- 1 ground cloves
- 1 salt
- 6 -7 flour
Instructions:
1. Cream shortening and sugar, then add eggs.
2. Add honey, molasses, & hot water mixed with soda (prior to adding to mixture).
3. Add cinnamon, cloves, salt, and flour.
4. Dough will be REALLY sticky - chill dough at LEAST 24 hours (4 days is recommended).
5. Roll on well-floured surfaced to about 1/4" thickness and cut. Sprinkle with sugar before baking.
6. Bake at 325 degrees for 8-10 minutes - they will puff up while baking.
Title: Easy Peasey Bread Pudding
Ingredients:
- 10 eggs
- 3 sugar
- 2 margarine
- 1/2 raisins
- 1 pecan pieces
- 1 evaporated milk
- 1 water
- 1 vanilla flavoring
- 1
Instructions:
1. Put everything in a large bowl and mix it until it is well blended.
2. Then turn into a greased 9 x 13-inch pan and bake in a 400F oven for 1 hour and 20 minutes.
Title: Coconut Cream Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 3/4 salt
- 1 baking powder
- 3 cake flour
- 1 1/4 coconut milk
- 1 coconut milk
- 1 half-and-half
- 1 vanilla bean
- 4 sugar
- 1/2 cornstarch
- 1/4 vanilla
- 2 coconut
- 1 1/2
Instructions:
1. Bake at 350-- two 9" inch greased and lined bottom parchment paper.
2. Pastry Cream: whisk sugar and cornstarch together in a bowl.
3. Add eggs and whisk until smooth.
4. Place coconut milk, half and half and vanilla bean in a saucepan.
5. Heat to simmering.
6. ladle out about 1/3 of the liquid and stir into the egg mixture.
7. Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
8. Let boil for 1 minute stirring all of the time.
9. Pour through a strainer into a bowl and Stir in vanilla and coconut.
10. Place plastic wrap over custard so that it is touching the surface.
11. Refrigerate overnight.
12. CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
13. Add eggs, on at a time, scraping down after each addition.
14. Add vanilla.
15. Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
16. Be sure to scrape bowl down after each addition.
17. Pour batter into cake pans.
18. Bake for 25-30 minutes or until it tests done.
19. Cool When cool, split cake layers in half.
20. Fill with coconut pastry cream.
21. Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.
Title: White Chocolate Coconut Banana Snack Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1/2 white sugar
- 1/2 brown sugar
- 1 1/2 baking powder
- 2 1/2 baking soda
- 1/2 salt
- 1/4 flour
- 2 white chocolate chips
- 1/2 unsweetened coconut
- 1/2
Instructions:
1. Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
2. Add bananas and combine.
3. Add powder, soda, salt and flour. Combine well.
4. Fold in chocolate and coconut.
5. Pour into a greased or sprayed 9"x13" pan.
6. Bake at 350F for 30-40 minutes.
Title: Gluten Free Florentines (Lacy Italian Cookies)
Ingredients:
- 2 tapioca flour
- 1 orange zest
- 1 sugar
- 2 butter
- 3/4 honey
- 1/2
- 1/3
- 2
- 8
Instructions:
1. Preheat the oven to 350 degrees positioning the rack in the center of the oven.
2. Line a heavy large baking sheet with parchment paper.
3. In a medium bowl, mix almonds, flour and zest.
4. Heat a saucepan to medium heat and stir the sugar, butter, cream, and honey until the sugar dissolves. Bring the mixture to a boil and then remove from heat.
5. Stir in the almond mixture. Cool for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie (it will not seem like enough, but the cookies will spread while cooking), spoon 8 mounds of the batter onto the prepared baking sheet and flatten each one slightly with your finger.
6. Bake the cookies about 10 minutes until they are lacy (holes in them) and golden brown.
7. Slide parchment paper with cookies to a rack to cool completely. Then transfer the cookies to paper towels. Repeat with the remaining batter.
8. FREEZING: Cool completely and put in an airtight container in your freezer for up to two months! (Imagine having your holiday cookies done in October!). Defrost before continuing with recipe.
9. SANDWICH COOKIES: Stir the chocolate in a double boiler (or bowl set over simmering water) until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie and then sandwich with another cookie. Repeat with the remaining cookies.
Title: Rose-Flavored Buttercream Frosting/Icing for Cupcakes
Ingredients:
- 1 confectioners' sugar
- 1/2 salted butter
- 1 rose water
- 2 -4 milk
- 3 -4
Instructions:
1. If you use unsalted butter-- add a couple shakes of table salt. It helps bind the frosting better and make it hold shape and last longer. Make sure the butter is good and soft too or else it won't mix right!
2. With an electric mixer, cream the butter with 1 cup confectioners sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rosewater.
3. Keep adding confectioners sugar and milk, and beating on high, until you have a nice frosting consistency.
4. Add a few drops of red food coloring to dye it pink.
Title: Toffee Kisses
Ingredients:
- 3 cream of tartar
- 1/4 salt
- 1/4 granulated sugar
- 1/2 brown sugar
- 1/2
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugars, 1 tablespoon at a time, beating until stiff peaks form. Fold in toffee bits.
3. Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes, or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Title: Pie Pops
Ingredients:
- 2 flour
- 1 salt
- 10 butter
- 1 egg
- 1/3 sugar
- 1
Instructions:
1. Mix the flour and salt together in a large bowl.
2. Cut in the butter, and pinch with the fingers to make fine crumbs.
3. Make a well in the middle. Stir together egg and sugar, and pour into the well.
4. Swiftly mix in with the fingertips until the mixture forms a dough. Do not overmix.
5. Divide into 2 disks, wrap in plastic, and chill in fridge for at least an hour.
6. Preheat oven to 425F and line baking sheet with parchment paper.
7. Roll out pie crust until 1/8th of an inch or so thick.
8. Use a 1 1/2 to 2 inch cookie cutter to cut out shapes. A round shape (such as a flower) works very well.
9. Place cut-out dough on cookie sheet, and press in lollipop stick.
10. Spoon 2 teaspoons of jam in to centre and place another cut-out on top.
11. Press together edges with fork or another lollipop stick.
12. Coat with egg white.
13. Bake for 10-12 minutes, until golden brown.
Title: Mandarin Orange Angel Food Cake
Ingredients:
- 1 mandarin oranges
- 15 orange zest
- 1 Cool Whip
- 16
Instructions:
1. Add the juice from the oranges and the orange zest to the cake mix.
2. Stir to combine.
3. Bake in a bundt pan at 350 degrees for about 30 minutes.
4. Cool completly. Frost with Cool Whip and decorate with the mandarin oranges.
5. I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.
Title: White Chocolate-Blueberry Brownies With Almonds
Ingredients:
- 1 1/2 white chocolate chips
- 1 flour
- 1/4 salt
- 1/4 cinnamon
- 1/8 nutmeg
- 1/8 clove
- 1/8 allspice
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1/2 vanilla vodka
- 1/2 white chocolate chips
- 2/3 fresh blueberries
- 1/2 frozen blueberries
- 1/2
Instructions:
1. Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
2. Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
3. Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
4. Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
5. Cut into 16 squares and enjoy!