lumicero/recipes-ing2inst huggingface dataset:
Title: Berries N' Cream
Ingredients:
- 2 ricotta cheese
- 4 cream cheese
- 6 sugar
- 3 honey
- 3/4 vanilla extract
- 4 berries
- 2 fresh lemon juice
Instructions:
1. This is a very easy no-cook recipe that combiness the creaminess of ricotta and cream cheese with the tartness and sweetness of berries --
2. 2 cups whole-milk ricotta cheese
3. 4 ounces cream cheese, room temperature.
4. 4 tablespoons sugar.
5. 3 tablespoons honey.
6. 3/4 teaspoon vanilla extract.
7. Whip all of this together very well. You might want to put the ricotta through the blender first to smooth it out completely. I personally don't mind the texture.
8. 4 cups mixed fresh or frozen berries (such as blackberries, raspberries, blueberries and halved strawberries).
9. 2 teaspoons fresh lemon juice
10. 2 Tbs sugar (more to taste).
11. Combine and toss lightly.
12. Put a scoop of the cheese mixture in a glass (a wine glass or champagne flute creates a great presentation) and top with berries, or mix it all together and then serve.
13. Couldn't be easier, and it tastes amazing! Good luck not eating it all while you mix it together! ;).
14. Enjoy! ~Lola.
Title: Perfect Sugar Cookie Glaze
Ingredients:
- 1 confectioners' sugar
- 1 light corn syrup
- 2 water
- 1 milk
- vanilla
Instructions:
1. Stir sugar, corn syrup, vanilla and the milk together.
2. Stir in food coloring a few drops at a time until you reach the color desired.
3. This glaze must be stirred each time you use it or dries with a mottled look.
4. Yield: 1/2 c glaze.
Title: Siena's Jaffa Mousse
Ingredients:
- 100 dark chocolate
- 40 unsalted butter
- 1 orange zest
- 1 egg
- 1 icing sugar
- 1 orange
- 125 blood orange
- 2 mandarin orange
- 1 icing sugar
- 1 orange zest
- 1
- 125
- 1
Instructions:
1. Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch water), stir chocolate till melted and then remove from heat and sir in orange zest, orange juices and egg yolk until combined.
2. Using an electric mixer, beat cream to soft peaks and then fold into chocolate.
3. Using an electric mixer, whisk egg whites until firm peaks form, add icing sugar and whisk until thick and glossy and then fold half the egg whites into chocolate mixture and then gently fold in the remainder.
4. Spoon mixture into 4 x 125ml (1/2 cup) ramekins and place in refrigerator for 3 hours or until set.
5. For citrus salad, peel and segment oranges. Cut some of the peel into thin strips of zest. Peel and segment the mandarine and then combine the fruits and the zest in a small bowl.
6. For the orange cream, using an electric mixer whisk cream and icing sugar until soft peaks form and then fold in zest.
7. Sserve mousse with the citrus salad and orange cream.
Title: Butterscotch Apple Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 1/4 - 1/2 nutmeg
- 1/2 ginger
- 2 -3 salt
- 1/2 apples
- 1 milk
- 1/2 brown sugar
- 2 cinnamon
- 2 butter
- water
Instructions:
1. Sift the flour, baking powder, spice and salt together.
2. Peel, core & dice apples and toss them into the flour mixture.
3. Add milk and mix with a knife to blend all the ingredients.
4. Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
5. Measure the topping ingredients in the order given into a saucepan and bring to the boil.
6. Pour boiling mixture carefully over the batter in the pan.
7. Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
8. Serve warm with sweetened whipped cream or vanilla ice cream.
Title: Almond-Glaze BonBon Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 confectioners' sugar
- 1/2 butter
- 2 margarine
- 1/2 milk
- 1/8 salt
- 6 corn syrup
- 2 confectioners' sugar
- 2 1/4 water
- 3 light corn syrup
- 2
- 1 1/2
- 3/4
- 3 -4
Instructions:
1. In medium bowl with hand, knead first 6 ingredients until mixed.
2. Preheat oven to 350. Reserve 3 tablespoons semi-sweet chocolate pieces for later garnish. With hands shape about 2 rounded teaspoons cookie dough around about 6 semi-sweet chocolate pieces; roll into a ball. Place cookie on ungreased cookie sheet, pressing gently to flatten bottom of cookie and shaping dough with fingers into rounded peaks. Repeat with remaining dough and chocolate pieces, placing cookies 1 inch apart on cookie sheet. Bake 15 minutes or until cookies are set, but not brown. (Cookies become firm when cool.)Remove cookies to wire rack to cool, about 1 hour.
3. When cookies are cool, prepare Almond Glaze. Dip cookies into glaze; let dry on wire rack over waxed paper, about 30 minutes.
4. In heavy small saucepan over low heat, heat corn syrup and reserved chocolate pieces until melted. With Spoon drizzle mixture over glaze on cookies; allow to dry, about 15 minutes. Store cookies in tightly covered container.
5. Almond Glaze: In small bowl with spoon, stir 2 1/4 cups confectioner's sugar, 3 tablespoons water, 2 tablespoons light corn syrup, 1 1/2 teaspoons vegetable oil, 3/4 teaspoon almond extract and 3 to 4 drops red food coloring until smooth.
Title: Dressy Chocolate Loaf Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 1 sugar
- 1 1/3 eggs
- 2 sour cream
- 1 water
- 1/3 sour cream
- 1
- 5
- 1/2
Instructions:
1. Get ready: center oven rack; preheat oven to 350°; butter a 9 ½ x 5 inch loaf pan, dust the inside with flour and top out the excess; place the pan on a insulated baking sheet or on two regular baking sheets stacked on top of one another.
2. Make the cake: sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Using a stand mixer fitted with a paddle attachement, beat the butter and sugar together at medium speed for about 3 minutes, or until very light and fluffy.
4. Add in the eggs one at a time, beating for 1 minute after each one goes inches.
5. Decrease the speed to low and mix in the sour cream; still working on low speed, add the dry ingredients and mix only until they disappear into the batter.
6. Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.
7. Bake for 60-70 minutes, or until a knife inserted into the cake comes out clean.
8. If, after about 45 minutes, the cake looks like it is browning too quickly, cover it loosely with a foil tent.
9. Transfer the pan to a cooling rack and let the cake rest for about 5 minutes before turning it out onto the rack; cool to room temperature upside down.
10. Fill the cake: bring the jam and water to a boil over low heat or in a microwave oven; stir to smooth it, and keep it at hand.
11. The top of the cake will become the bottom layer, so if it is uneven and your cake rocks a bit on the counter, turn it right side up and use a long serrated knife to level it.
12. Using a serrated knife, cut the cake into 3 even layers; put the first layer (originally the top of the cake) cut side down on a long serving plate and spread half of the jam over it.
13. Cover with the middle layer and spread that layer with the remaining jam.
14. Lift the top layer into place, cut side down; use a small pastry brush to chase away any crumbs on the top or sides of the cake.
15. Make the frosting: fit a heatproof bowl into a pan of gently simmering water, add in the chocolate and warm, stirring occasionally, until the chocolate is melted.
16. Still working over the hot water, stir in the sour cream; don’t be concerned if the cream tightens—just keep stirring gently and the frosting will become smooth and glossy.
17. Remove from heat and cover the sides and top of the cake with the still-warm frosting.
Title: Arabian Delights
Ingredients:
- 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 dates
- 1 lemon rind
- 1 eggs
- 2 sugar
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Sift flour, baking powder, and salt together and set aside.
3. Add the dates, if using, the chocolate, and the lemon rind.
4. Combine eggs and sugar and beat till thick. Fold into mixture.
5. Drop by teaspoonfuls on well-greased cookie sheet.
6. Bake at 325 F for 12 to 15 minutes.
Title: Torta di Peppina (Peppina's Cake)
Ingredients:
- 1 unbleached all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 1/2 sugar
- 4 eggs
- 2 bittersweet chocolate
- 3/4 amaretti cookie
- 1 salt
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9-inch cake pan.
3. Line it with parchment paper and butter the paper.
4. Sift the flour and baking powder together onto wax paper.
5. In a large bowl, with an electric mixer, cream the butter and sugar until light and fluffy.
6. Beat in egg yolks one at a time.
7. With a rubber spatula, fold in flour mixture.
8. Stir in the chocolate and crushed cookies.
9. In another bowl, with clean beaters, beat the egg whites with the salt until stiff peaks form.
10. With rubber spatula, fold egg whites into egg yolk mixture one at a time.
11. Pour batter into the prepared pan.
12. Bake for 30 minutes, or until a cake tester inserted in the middle comes out clean.
13. Let the cake cool in the pan for 2-3 minutes, then invert onto a cooling rack.
14. Carefully remove the parchment paper; set another rack on top of the cake and turn right side up.
15. Cool the cake completely.
16. Dust with confectioner's sugar and cut into wedges to serve.
Title: Banana Cassava Cake
Ingredients:
- 1 sugar
- 1 coconut cream
- 4 cassava
- 1 1/2 - 2
Instructions:
1. Preheat the oven 350 F and lightly oil an 8 inch square cake pan.
2. Beat the coconut cream and sugar together.
3. Add the mashed bananas and mix thoroughly.
4. Add the grated cassava and mix thoroughly.
5. Pour into cake pan and bake for about 45 minutes until the top is a golden colour.
Title: Venetian Napoleons
Ingredients:
- 6 phyllo dough
- 6 unsalted butter
- 6 raw sugar
- 2 mascarpone cheese
- 1/2 light brown sugar
- 1/2 vanilla extract
- 4 strawberries
- 1 port wine
- 2
Instructions:
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. Lay 1 sheet of phyllo dough flat on a clean work surface. Lightly butter the phyllo, working from the edges towards the center. Sprinkle the phyllo with 1 tablespoon of the ground almonds and 1 tablespoon of the sugar. Layer the remaining 5 sheets of phyllo over the first, buttering and sprinkling each one.
3. With a sharp knife, cut the phyllo into 24 irregularly shaped triangles. Using a large metal spatula, carefully place the phyllo triangles on the prepared baking sheet. Bake them until they are crisp and golden, 5 to 7 minutes. Transfer the phyllo triangles to wire racks to cool completely.
4. In a medium bowl, stir the mascarpone cheese, 1/4 cup of the light brown sugar, and the vanilla extract until smooth. Cover and refrigerate until ready to use.
5. No more than 30 minutes before serving, toss the sliced strawberries, the remaining 1/4 cup brown sugar, the balsamic vinegar and the port together in a separate bowl.
6. To serve, place 1 phyllo triangle on a dessert plate and top with 2 heaping teaspoons of the cheese mixture. Spoon 1/4 cup of the marinated berries over the mascarpone. Place a second phyllo triangle over the berries but do not attempt to line it up exactly with the first triangle -- it should be asymmetrical. Top the second phyllo triangle with another 2 heaping tablespoons of the cheese mixture and another 1/4 cup strawberries. Top with a third phyllo triangle. Sprinkle some raw or granulated sugar around the pastry on the dessert plate to garnish, if desired, and serve. Repeat the process for the other 7 portions.
Title: Crispy Almond Butter Thins (Cookies)
Ingredients:
- 2 butter
- 2 white sugar
- 2 -3 salt
- 2 all-purpose flour
- 1/2 sugar
- 2
Instructions:
1. Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
2. Beat in egg yolks until combined.
3. In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
4. Remove to a surface and work the dough using with clean hands until smooth.
5. Divide the dough evenly in half.
6. Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
7. Set oven to 350°F.
8. Set oven rack to second-lowest position.
9. Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
10. Place onto lightly greased baking sheet.
11. Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
12. Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
Title: Simply the Best Mexican Flan
Ingredients:
- 1 granulated sugar
- 1 1/3 half-and-half
- 1 eggs
- 4 vanilla
- 1 salt
- 1/4 instant coffee granules
- 1
Instructions:
1. Heat 1/2 cup sugar in sauce pan to make caramel.
2. Watch closely till it turns amber, swirl now and then.
3. Pour to individual 5 ramekin cups.
4. Let cool to form base of the flan.
5. In a pan, heat milk with half and half just till barely simmering.
6. If making it coffee flavor, now is the time to put the coffee granules.
7. Add the 1/2 cup remaining sugar and stir till dissolved.
8. Pour some of the milk mixture to eggs and beat (just to temper eggs).
9. Pour the warm egg mixture back to the pan and keep whisking.
10. Add in vanilla and salt.
11. Pour to ramekins.Place all ramekins in a big pan 13x9.
12. Bake 325 oven for 45 minutes bane maria.
13. (pouring hot water on the 13x9 pan, working up to 1 inch of water on the ramekins.).
Title: I Want to Marry You Cookies
Ingredients:
- 1 butter
- 1 dark brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 1 flour
- 2 rolled oats
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 white chocolate chips
- 1 chocolate chips
- 1
Instructions:
1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips and chocolate chips.
6. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
7. Chill for at least 30 minutes.
8. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
9. Melissa's Note: About the name. These cookies are the surefire way to get someone to fall in love with you -- or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my "friends." Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it.
Title: Chocolate Zucchini Cake (Diabetic Friendly)
Ingredients:
- 2 zucchini
- 1/2 canola oil
- 2 eggs
- 1 unsweetened applesauce
- 1/2 skim milk
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 1/2 Splenda granular
- 1 white sugar
- 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 2 cinnamon
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Spray a 9 x 13 baking pan with nonstick cooking spray.
3. In a large bowl, combine the first seven ingredients and mix well.
4. Add remaining ingredients and stir until well blended.
5. Pour into prepared pan.
6. Bake for 30–35 minutes, until an inserted toothpick comes out clean.
7. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
Title: Blueberry Crisp Cupcakes
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 1/2 butter
- 3/4 milk
- 2 blueberries
- 3 flour
- 3 oats
- 1/3 light brown sugar
- 1/4 cinnamon
- 1/4 butter
- 1 walnuts
- 1/4 pecans
- 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
3. For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
4. In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
5. Add in milk; beat until combined.
6. Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
7. Add in egg whites; beat at medium speed for 1 minute.
8. Spoon/divide the batter between the prepared muffin tins about half full.
9. Spoon the blueberries over the batter.
10. Bake for 10 minutes.
11. Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
12. Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
13. After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
14. Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
15. Cool in muffin tins for 10 minutes.
16. Remove cupcakes to wire racks to cool completely.
Title: Fresh Strawberry Frosting
Ingredients:
- 1/3 butter
- 3 powdered sugar
- 1 1/2 vanilla
- 9 fresh strawberries
Instructions:
1. In mixer, combine butter, sugar and vanilla.
2. Add strawberries, one at a time, until you reach the desired consistency.
3. I wouldn't use frozen strawberries for this recipe.
4. For a smaller cake, the Zaar conversion isn't quite right. Here is what I do:
5. 10x13 or two layer cake: 2 cups powdered sugar to just under 1/4 c butter.
6. 9x9 or one layer cake: 1 cup powdered sugar to just under 2 T butter.
Title: Rhubarb Souffle
Ingredients:
- 250 rhubarb
- 1 caster sugar
- 4 strawberries
- 1 eggs
- 100 orange zest
- 3 butter
- 1 icing sugar
- 25 creme fraiche
- 4
Instructions:
1. Place the rhubarb, orange juice, 3 Tbsp of the caster suage and the mixed spice in a pan and bring to the boil; simmer for 4 minutes until tender and thickened. Sir in the strawberries and set aside.
2. Beat the egg yolks and remaining caster sugar until pale, then stir in the orange zest. In a separate bowl, whisk the egg whites until stiff. Fold the egg yolks carefully into the whites.
3. Pre heat the grill to medium. Melt the butter in a 23cm frying pan and spoon in the egg mixture so that it covers the base. Cook over a gentle heat for a few minutes until golden underneath and beginning to set, then grill for 1 minute until golden and puffy.
4. Slide the souffle onto a serving plate and spoon some of the fruit and sauce over half of it. Fold over and dust liberally with icing sugar. Serve in wedges with extra fruit and a spoonful of creme fraiche.
Title: Appledelicious Pie Filling
Ingredients:
- 6 apples
- 2 sugar
- 1/4 flour
- 1 1/2 cinnamon
- 1/4 nutmeg
- 2 lemon juice
Instructions:
1. Wash, peel, core and slice apples.
2. Treat to prevent darkening.
3. Combine sugar, flour and spices.
4. Rinse and drain apples; stir into sugar mixture.
5. Let stand until juices begin to flow, about 30 minutes.
6. Stir in lemon juice.
7. cook over medium heat until mixture begins to thicken.
8. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
9. Cool at room temperature,not to exceed 2 hours.
10. Seal, label andn freeze.
11. Yield: about 6 pints.
12. Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
13. You may cook in hot water bath for 15 to 25 minutes.
14. I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.
Title: Ruby Jewel Christmas Cookies (Williams-Sonoma)
Ingredients:
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/4 granulated sugar
- 2/3 unsalted butter
- 1 powdered sugar
- 1/3
Instructions:
1. In a small bowl, whisk the egg yolks and vanilla together, set aside.
2. Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
3. Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.
4. Preheat oven to 350°F Line a miniature muffin pan with paper liners or line a cookie sheet with parchement paper.
5. For Cookie Cutters: on a lightly floured surface, with a cold rolling pin, roll out the dough to 3/4 in thick, cut cookies out and place on baking sheet about 1 in apart.
6. For Muffin Liners: with lightly floured hands, shape the dough into ¾” balls and flatten a little then place the balls into the muffin liners about 1 in apart.
7. Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
8. Bake the cookies until the edges are golden, 15-20 minutes.
9. Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.
Title: Lemon Cookies
Ingredients:
- 2 Cool Whip
- 1 egg
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Combine lemon mix, cool whip, and egg.
3. Mix well.
4. Drop by teaspoon into powdered sugar. And coat the whole cookie.
5. Place 1 1/2 inch apart onto GREASED cookie sheet ( I sometimes forget to grease the cookie sheet.)<U+263A>.
6. Bake for 11-12 minutes.
7. Let cool for 2 minutes then place on a wire cooling rack.
Title: Epiphany Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 sour cream
- 1 vanilla extract
- 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 icing sugar
- 2 butter
- 2 lemon juice
Instructions:
1. Beat the eggs and sugar until light and fluffy.
2. Add the sour cream and beat, then extracts.
3. Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
4. Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
5. You can also line it with buttered-paper if you like.
6. Make sure you add the token.
7. Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
8. Don't open the door, be patient.
9. Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
10. Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
11. Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.