lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Grand Marnier Trifle
Ingredients:
- 8 granulated sugar
- 6 salt
- 1 Grand Marnier
- 1/4 heavy whipping cream
- 1/2 frozen raspberries
- 1 granulated sugar
- 6 salt
- 1 fresh raspberries
- 1 1/2 Vanilla Genoise Cake
- 1
Instructions:
1. Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
2. Fill a medium saucepan 1/3 full of water and bring it to a boil.
3. In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
4. Whisk in the Gran Marnier and orange juice.
5. Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
6. Whisk the mixture constantly until thick, 2-3 minutes.
7. Place the bowl in the bowl of ice water and continue to whisk until cool.
8. (2-3 minutes).
9. Whip the cream in your mixer on high speed until thick and forms soft peaks.
10. Fold gently into the Gran Marnier mixture.
11. Place a piece of plastic wrap directly on the surface and refrigerate.
12. Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
13. Press through a fine mesh strainer.
14. Set aside.
15. (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
16. Using a serrated knife, cut the cake into 4 even rectangles.
17. Slice each piece in half horizontally, making 8 pieces total.
18. ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
19. Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
20. Top with a little more than a cup of the Grand Marnier Sabayon.
21. Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
22. On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
23. Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
24. On top spread the last of the sauce, then the last of the sabayon.
25. There will be 3 layers of cake total.
26. Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
27. To serve, cut into squares with a sharp knife.
28. Garnish with the reserved sauce and raspberries.
29. NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
30. NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
31. Whatever works.
32. The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
33. NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
34. And it may seem rich, but it is very light tasting.
Title: Krispy Treat Drip Cake
Ingredients:
- 1 1/2 unsalted butter
- 3 cream cheese
- 1 1/2 powdered sugar
- 3 vanilla extract
- 1 - 1 1/2 milk
- 3 mini marshmallows
- 1/2 butter
- 15 chocolate
- 1 1/2 chocolate
- 1 1/2 heavy cream
- 1 1/2 marshmallows
- 1
- 12
Instructions:
1. MAKE THE BUTTERCREAM FROSTING:
2. In a mixer fitted with the paddle attachment, beat butter and cream cheese until smooth, about 2 minutes.
3. Slowly add powdered sugar, followed by vanilla and milk. Mix until light and fluffy.
4. MAKE THE KRISPY TREATS:
5. Prepare 4 (6-inch) round and 1 (4-inch) square cake pans with non-stick cooking spray.
6. Place cereal in a large bowl. Set aside.
7. In a large pot over medium heat, melt butter. Add in mini marshmallows and stir constantly until melted.
8. Add melted marshmallow mixture to cereal and mix until well combined.
9. Allow to cool 5 minutes, then mix in 1 cup of sprinkles.
10. Divide the mixture evenly between the 5 prepared pans, then add 1/4 cup sprinkles to the top of the square pan.
11. Spray hands with non-stick cooking spray and press down until the layers are tightly packed. Set in the fridge for 20 minutes, then remove from pans.
12. Place one round krispy treat layer on a cake stand. Cover the top with about 1/2 cup frosting.
13. Repeat with the second and third layer.
14. Add the fourth layer and frost the top of the cake. Bring the frosting down the sides of the cake. Use an offset spatula to scrape the top and edges and smooth the frosting. The frosting should not cover the entire cake. Some of the krispy treat layers will show through.
15. Set in the fridge for at least an hour.
16. MAKE THE GANACHE:
17. Place 1 cup turquoise chocolate in a medium bowl.
18. In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over turquoise chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
19. Use a spoon to drip chocolate down the sides of the cake and cover the top.
20. Chill cake in fridge 30 minutes to 1 hour.
21. Place 1 cup pink chocolate in a medium bowl.
22. In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over pink chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
23. Remove cake from fridge and use a spoon to drip chocolate down the sides of the cake and cover the top.
24. Sprinkle remaining 1/4 cup sprinkles over the top of the cake.
25. MAKE THE DECORATION:
26. Place the remaining 1/2 cup turquoise chocolate in a small microwave-safe bowl and melt at half power in the microwave, stirring occasionally. Dip 6 marshmallows halfway into the pink chocolate. Let dry on a sheet of parchment paper.
27. Repeat process with the remaining 1/2 cup pink chocolate and the remaining 6 marshmallows.
28. Cut the remaining 4-inch square layer of krispy treats into 1-inch squares.
29. ASSEMBLE THE CAKE:
30. Top the cake with krispy treat squares and chocolate-dipped marshmallows. Store, covered, in fridge for up to 3 days.
Title: Seanie's Banana Choco Chewies
Ingredients:
- 1 banana
- 1 baking powder
- 1/3 water
- 1 confectioners' sugar
- 1
- 1/2
Instructions:
1. Preheat the over to 350.
2. Mix everything except the confectioner's sugar in a large bowl until smooth, but still thick.
3. Drop full teaspoons of the batter into the confectioner's sugar and roll in sugar until coated and shaped like a ball.
4. Place cookie balls onto a wax papered cooking sheet and place about 2 inches apart.
5. Bake in the center rack of the oven for 10-12 minutes or until cookies puff up and edges are brown, centers should look moist but not wet.
6. Remove cookie sheet from oven and let rest for 2 minutes then using a spatula transfer cookies to a wire rack to cool completely (about 15 - 20 minutes).
Title: Cinnamon-Raisin Bread Pudding
Ingredients:
- 1 milk
- 6 vanilla pudding mix
- 2
Instructions:
1. Heat oven to 350.
2. Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
3. Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
4. Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.
Title: Very Lemon Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1 baking powder
- 1/4 salt
- 1/2 lemon
- 1 lemons
- 1 1/2 unbleached all-purpose flour
- 1 1/2 sweetened flaked coconut
- 1 sugar
- 3 granulated sugar
Instructions:
1. Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
2. To prepare the dough:
3. In a medium-sized bowl, beat the butter and sugar until light and fully. Add the egg, vanilla, baking powder, salt, lemon oil, and lemon powder, beating on medium speed until well blended. Add the flour and coconut, beating until thoroughly combined. Use food color to tint the cookies yellow. Gel-paste food color will give the most intense color; be aware that with paste colors, you only need to add the merest touch. Dip a toothpick in the color, and then dip it into the dough. Repeat a couple of times. Mix the dough, adding more color until it's as intense as you like.
4. To shape the cookies: Place the coarse sugar in a small bowl. Drop the dough by tablespoonfuls into the bowl, one at a time, shaking the bowl to coat with sugar. Gently roll cookies into smooth balls with your hands, then transfer to the prepared baking sheets.
5. To bake the cookies: Bake the cookies for 9 to 10 minutes, for soft cookies. For crunchier cookies, bake for 12 minutes, until they're barely beginning to brown around the edges. Remove from the oven, and after a few minutes transfer them to a rack to cool.
6. Variation: You can make these cookies using fresh lemons instead of lemon powder and lemon oil (though they won't be nearly as intensely citrus-y). Substitute 1/4 cup freshly squeezed lemon juice (the juice of one medium-large lemon), and the grated rind from one lemon. You may also omit the coconut and/or food coloring, if you like. Bake the cookies for 12 minutes, until they feel barely set in the center (for softer cookies); or 14 minutes (for crisper cookies).
Title: Sweet Potato Pie With a Twist
Ingredients:
- 3 mashed sweet potatoes
- 1/2 white sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 1/3 milk
- 8 pineapple
- 1/2 butter
- 1 brown sugar
- 1/2 flour
- 1 pecans
Instructions:
1. Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
2. Beat eggs separately and stir into sweetpotato mixture.
3. Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
4. Pre-heat oven to 350 degrees.
5. Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
6. When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
7. Spread your topping over the casserole about 1/2 inch thick.
8. Bake at 350 for approximately 25min until the topping is gently bubbling.
Title: Mudslides
Ingredients:
- 2 milk
- 1 instant chocolate pudding mix
- 14 Cool Whip Topping
- 2
Instructions:
1. Line bottoms and sides of 2 loaf pans with paper towels. Tilt 2 glasses in each pan.
2. Pour milk into 1 quart containers with light fitting lid. Add pudding mix.
3. Cover tightly, shaking vigorously for at least 45 seconds.
4. Pour evenly into glasses, gently stir in 1 1/4 cups of the cookies in whipped topping.
5. Whisk in medium bowl, spoon evenly over pudding in glasses. Sprinkle with remaining 1/4 cup cookies.
6. Refrigerate until ready to serve.
Title: Strawberries and Vanilla Whipped Cream With Liquid Licorice
Ingredients:
- 12 strawberries
- 1 1/2 sugar
- 1 fresh lime juice
- 5 1/2 lime
- 2 water
- 6 heavy cream
- 1 sugar
- 1 1/2 vanilla extract
- 1/2 vanilla bean
- 1/8
Instructions:
1. For the Vanilla Whipped Cream, whisk in a well-chilled stainless steel bowl until soft peaks form.
2. For the Strawberries, combine strawberries, sugar, lime juice and lime zest in a non-reactive bowl and marinate for 30 minutes, covered with plastic wrap.
3. For the Licorice Water, boil the water and pour over the licorice, cover with plastic wrap and leave in a warm place for 30 minutes. Whisk to blend until smooth.
4. For the final plate, paint a line of liquid licorice down the center of the plate. Place a line of cake crumbs just off to one side of the strip of licorice. Place the marinated strawberries on top and along-side the cake crumbs - the cake will soak up some of their juices. Sauce with the lightly whipped vanilla cream.
5. Serve immediately.
6. Optional-serve with coconut ice cream or strawberry sorbet.
Title: Focaccia Di Mandorle (Almond Torte from Tuscany)
Ingredients:
- 250 flour
- 250 butter
- 250 sugar
- 250 milk
- 300 vanilla bean
- 1 sugar
- 4 flour
- 100 icing sugar
- 2
- 3
- 100
Instructions:
1. Dough:
2. Mix all the dough ingredients and knead until smooth. Halve dough and form each half into a ball. Wrap them in cling film. Leave in the fridge for 1 hour.
3. Preheat oven to 180°C/355°F Roll out each dough between 2 pieces of lining paper until you get a circle of 11 inches. Shape the circle with your hands, so that you will get a smooth edge. There is no need to get a perfect circle. Bake 15 minutes or until cooked and golden. Let cool.
4. Custard:
5. Put milk into a pan. Slice vanilla bean lengthwise. Scratch out black stuff inside vanilla bean with the blade of a knife and add it to the milk together with the sliced vanilla bean. Bring to a boil. Let cool.
6. Using an electric mixer, mix yolks and sugar for 2 minutes. Add flour and mix until well combined.
7. Remove vanilla bean from milk. Add yolk mixture.
8. Stirring all the time, cook mixture on medium-low heat until thickened. The mixture mustn't boil.
9. Let custard cool, stirring frequently to avoid building a skin on top.
10. Now you've got two variations. The original recipe says to spread 1 biscuit with the cooled filling, to top it with the remaining biscuit, to dust it with the icing sugar and to sprinkle it with the toasted slivered almonds. As I feared that the slivered almonds would fall off that way when you cut it, I reserved a small amount of the filling and spread it on top of the second biscuit, topped it then with the almonds and finally dusted the foccacia di mandorle with icing sugar.
Title: Reese's Peanut Butter Cup Cookies
Ingredients:
- 1 peanut butter
- 1 white sugar
- 1 egg
- 1/3 vanilla
- 1
Instructions:
1. Mix the peanut butter, egg, vanilla, and sugar together. Divide into two equal parts and put in separate bowls.
2. Add the cocoa to one bowl and blend thoroughly.
3. Take a 1/2 inch ball of each kind of dough, swirl together, flatten, and place on greased cookie sheet.
4. Bake at 350 degrees for 6 to 10 minutes, depending on your preferences.
Title: Candy Apple Delight
Ingredients:
- 1 Cool Whip
- 2 crushed pineapple
- 3 granny smith apples
- 3 peanuts
- 1/2
- 1
Instructions:
1. Combine Cool Whip and pineapple in large bowl.
2. Peel, core and slice apples.
3. Quarter slices.
4. Cut candy bars into small cubes.
5. Chop peanuts.
6. Fold apples, candy and peanuts into Cool Whip mixture.
Title: Pumpkin Nut Crunch
Ingredients:
- 1 pumpkin
- 2 granulated sugar
- 1 1/2 granulated sugar
- 1/2 ground cinnamon
- 1 ground nutmeg
- 2 evaporated milk
- 1 eggs
- 1 - 1 1/2 unsalted butter
- 1 cream cheese
- 1 powdered sugar
- 1/2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 13x9x2" pan with parchment paper. Butter parchment paper.
3. In a large bowl, combine pumpkin, granulated sugar, cinnamon, nutmeg, allspice, evaporated milk, and eggs.
4. Sprinkle half of the dry cake mix over batter. Spread evenly and slightly pat down.
5. Sprinkle chopped nuts evenly over cake mix.
6. Sprinkle remaining half of dry cake mix over the nuts. Spread evenly and slightly pat down.
7. Spoon melted butter evenly over cake mix.
8. Bake for 50-55 minutes. When slightly cooled, invert onto serving platter and peel off parchment paper.
9. To make the frosting, beat cream cheese and powdered sugar in a medium bowl until smooth. Stir in Cool Whip (it's okay to deflate it, if you don't mix it in really good, it just looks funny and uneven).
10. Spread over pumpkin nut crunch.
Title: Maple and Flax Cookies
Ingredients:
- 2 flax seed
- 1/3 cinnamon
- 1 - 1 1/2 sea salt
- 1/2 maple syrup
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, flax seeds, cinnamon and salt. Pour in syrup and oil and mix just until all the flour's been absorbed.
2. Allow the dough to sit for 5-10 minutes before rolling into walnut-sized balls (or slightly larger) and placing them on a lightly oiled cookie sheet.
3. Press down on each ball gently with you index and middle finger - they'll flatten and you'll make a nice wavy impression in the cookie.
4. Slide in the oven and bake for 13 minutes. Allow to cool on a rack, or eat 'em warm with a tall glass of non-dairy milk.
Title: Microwave Fantasy Fudge
Ingredients:
- 3/4 butter
- 3 sugar
- 1 evaporated milk
- 1 vanilla
- 1 walnuts
- 2 -7 pecans
- 1
Instructions:
1. Microwave butter on high for 1 minutes or until melted.
2. Add sugar, milk: Mix well.
3. Microwave on high for 5 minutes. stir after 3 minutes.
4. Stir well scraping down sides of bowl.
5. Microwave 5 1/2 minutes, stirring after 3 minutes.
6. Add chips and stir well.
7. add Marshmallow cream & vanilla. mixing well.
8. add nuts.
9. Spread into well buttered 9*13 pan.
10. Cool at room temperature. cut into squares.
Title: Anne's Ancient Chinese Secret Oatmeal Cookies
Ingredients:
- 1/2 sugar
- 1/4 brown sugar
- 1/2 butter
- 1/2 vanilla
- 1 egg
- 1/4 salt
- 3/4 flour
- 1/2 baking soda
- 1/2 cinnamon
- 1 1/2 rolled oats
- 1/2 walnuts
- 1/2 raisins
- 1/4 chocolate chips
Instructions:
1. Preheat oven to 375, grease cookie sheets.
2. In a large bowl, combine sugar, brown sugar and butter, beat until light and fluffy.
3. Add vanilla and egg, blend well.
4. Add flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats, raisins, nuts and chocolate chips.
6. Droup dough by rounded teaspoons 2" apart on cookie sheets.
7. Bake 7-10 minutes.
8. Cool for one minute and remove from cookie sheet onto cooling racks.
Title: Blueberry Lemon Buttermilk Cake
Ingredients:
- 315 plain flour
- 3 baking powder
- 90 nutmeg
- 1 eggs
- 2 buttermilk
- 250 butter
- 60 fresh lemon juice
- 2 blueberries
- 150 demerara sugar
- 2 lemon zest
- 1
Instructions:
1. Preheat the oven to 400f / 200c. Grease the pan. The recipe calls for a 12 x 8 inch (30cm x 20cm) pan but I used an 8 x 8 inch (20cm x 20cm) square pan, and turned the oven down to 375f / 190c as the smaller pan created a thicker cake that I did not want to go too brown on top.
2. In a large bowl, sift together the flour and baking powder, and add the sugar and nutmeg. In a separate medium bowl, whisk the eggs until fluffy. Add the buttermilk, butter, lemon zest, and lemon juice and mix well until incorporated. Add the wet ingredients to the dry ingredients and mix until just combined. You know the mixing rules --
3. Spread the mixture into the pan and tumble the blueberries over the top and sprinkle with the demerara sugar. I used less than what was called for in the recipe and I did regret it a bit as it would've given a nice crunchy dimension to the texture, so next time I would use the full whack. Bake for 25 minutes until the top is just golden and a skewer comes out clean. I let mine bake a little bit longer, taking about 30 minutes in my oven.
4. Makes 12 - 15 regular sized square, or 9 "i didn't know my mouth could open this wide" squares.
Title: Elegant Strawberries (No Cook, No Work!)
Ingredients:
- 2 fresh strawberries
- 8 sour cream
- 8 brown sugar
Instructions:
1. Put the strawberries on a platter with a bowl of sour cream and a bowl of brown sugar and serve. (It looks more elegant with the tops on the strawberries, though there is mess leftover then.).
2. To eat, dip a strawberry into the sour cream and then roll in the brown sugar.
3. No double dipping!
Title: Martha Stewart's Pate Brisee -- Basic Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 granulated sugar
- 1 unsalted butter
- 1/4 - 1/2
Instructions:
1. Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
2. Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
3. Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
4. Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
Title: White Icing
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 1 milk
- 1 vanilla
Instructions:
1. add all ingredients stir well and let sit for awile then stir a lil more.
2. then put on cake an cupcakes etc.
Title: Old Fashioned Rolled Chocolate Cookies
Ingredients:
- 4 unsalted butter
- 1/2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1 salt
- 1/8 powdered sugar
- 1 1/2 all-purpose white flour
- 1
- 2 -3
Instructions:
1. In a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. Stir well.
2. Continue microwaving on 5-% power, stirring at 30 second intervals.
3. Stop microwaving before the chocolate completely melts and let residual heat finish the job.
4. (Alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. Immediately remove from heat.let cool to warm.
5. In a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. Add the egg, vanilla and salt and beat until well blended and smooth.
6. Reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. Beat or stir in remaining 1/2 cup of flour until evenly incorporated.
7. Divide dough in half.
8. Place each portion between large sheets of wax paper.
9. Roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. Stack the rolled portions( paper still attached) on a baking sheet. Refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling.
10. Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray.
11. Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate.
12. Flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough.
13. bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.Reverse sheets from front to back halfway through baking time.
14. Transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.Using a spatula, transfer the cookies to wire racks, let stand until completely cooled --
15. Store in an airtight container for up to 2 weeks or freeze for up to 1 month.
Title: Dear Abby's Famous Pecan Pie
Ingredients:
- 1 light corn syrup
- 1 dark brown sugar
- 3 eggs
- 1/3 butter
- 1/3 - 1/2 salt
- 1 vanilla
- 1 pecan halves
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
3. Pour filling into unbaked pie crust.
4. Sprinkle with pecan halves.
5. Bake for 45- 50 minutes or until center is set.
6. (Toothpick inserted in center will come out clean, when pie is done.).
7. (If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).
8. Cool.
9. You can top it with a bit of whip cream if desired.