lumicero/recipes-ing2inst huggingface dataset:
Title: Original Leche Flan - Philippines
Ingredients:
- 1 sugar
- 1 water
- 12 milk
- 1 vanilla
- 1
Instructions:
1. Caramel:
2. Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
3. Custard:
4. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
5. Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
6. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Title: Rollitos De Vino Blanco
Ingredients:
- 270 Artisan Gluten-Free Flour Blend
- 100 sugar
- 1/4 baking powder
- 1/4 salt
- 1/2 anise seed
- 80 olive oil
- 95 icing sugar
- 1/4
Instructions:
1. In a bowl, combine flour, sugar, baking powder, salt and anise.
2. Add the oil and wine and mix to form a dough. Cover and let rest 30 minutes.
3. Heat the oven to 355F and line a baking sheet with parchment.
4. Roll the dough into a sausage and cut into 20 pieces.
5. Form each piece into a ball, and make a hole in the middle (like a bagel).
6. Bake for 25 minutes or until the bottoms are golden brown.
7. Immediately dust with icing sugar.
8. Cool completely, then keep in an airtight container.
Title: Best Chocolate Pudding (America's Test Kitchens)
Ingredients:
- 2 vanilla extract
- 1 sugar
- 1/2 cornstarch
- 3 salt
- 2 heavy cream
- 1/4 unsalted butter
- 1/2 bittersweet chocolate
- 3
- 2 1/2
- 5
- 4
Instructions:
1. Mix vanilla and espresso powder in a very small bowl.
2. In a large saucepan, whisk sugar, cocoa, cornstarch and salt until combined.
3. Whisk in heavy cream, egg yolks and whole milk over medium to medium-high heat. Bring to a strong SIMMER (should take five minutes) and let simmer for 30 seconds.
4. Add in butter, one tablespoon at a time, and finely chopped chocolate.
5. Stir in vanilla/espresso and incorporate.
6. Strain through a mesh strainer, into individual ramekins or bowls, or into a large bowl.
7. Cover surface with wax paper or parchment sprayed with Pam to prevent a skin from forming on the top of the pudding.
8. Chill for at least four hours.
9. Whisk pudding before serving.
Title: Cranberry Cream Cake
Ingredients:
- 1 fresh cranberries
- 3 sugar
- 2 heavy cream
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and lightly flour a 9x13 inch baking pan (this cake gets inverted at the end so you will need a platter that fits the pan size that you use).
2. Prepare cake mix following package instructions. Combine cream and sugar in a separate bowl. Pour cake batter evenly into prepared pan. Sprinkle cranberries over batter. Pour cream mixture over cranberries. Bake 45-50 minutes or until a toothpick in the center comes out clean. Let stand 5 minutes and invert over cake platter.
Title: Peanut Chocolate Whirls
Ingredients:
- 1/2 shortening
- 1/2 creamy peanut butter
- 1 sugar
- 1 egg
- 2 milk
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1
Instructions:
1. In a mixing bowl, cream shortening, peanut butter and sugar.
2. Add egg, milk and vanilla.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture.
4. Turn onto lightly floured surface; roll into a 16 inch by 12 inch rectangle.
5. Melt chocolate chips; cool slightly.
6. Spread over dough to within 1/2 inch of edges.
7. Tightly roll up jelly-roll style, starting with a long side.
8. Wrap in plastic wrap; refrigerate for up to 30 minutes.
9. Unwrap and cut into 1/4 inch slices.
10. Place 1 inch apart on ungreased baking sheets.
11. Bake at 350° for 8-10 minutes or until lightly browned.
12. Remove to wire racks to cool.
Title: Gluten and Sugar Free Christmas Cake
Ingredients:
- 170 dried dates
- 140 water
- 115 mixed spice
- 30 eggs
- 1 cornflour
- 3 potato flour
- 55
- 455
Instructions:
1. Chop dates into small pieces and place in a pan with the water.
2. Bring to the boil and simmer over a low heat for approimately 10 minutes until the dates are soft.
3. Cool the date mixture.
4. Process or beat together the date mixture, oil, ground almonds, spice, eggs and flours until they are well blended.
5. Stir in the dried fruit and mix well by hand.
6. Place into a lined and greased 6"- 8" cake tin and bake at Gas Mark 3, 330 oF, 170 oC for approximately 30 minutes, then lower the temperature to Gas Mark 1, 290 oF, 145 oC for a further 45 minutes.
7. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire tray.
8. Remove the lining paper and allow to cool.
9. Store in the fridge and eat within 2 weeks, or freeze (in slices).
Title: Glazed Strawberry Rhubarb Tart - June
Ingredients:
- 2 water
- 2 fresh rhubarb
- 3 strawberries
- 1 1/3 cornstarch
- 1 butter
- 1/2 cream cheese
- 1/3 granulated sugar
- 4
- 2
- 1
Instructions:
1. INSTRUCTIONS.
2. In top of double boiler, bring sugar and water to boil over direct heat. Place over saucepan of gently boiling water. Add rhubarb; cover and poach, without stirring, just until tender and shape still holds, 15 to 20 minutes. Remove from heat and let cool, without stirring.
3. CRUST: Meanwhile, in bowl, toss together graham crumbs, almonds and butter until moistened. Press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until crust is firm to the touch, about 12 minutes. Let cool on rack.
4. FILLING: In bowl, beat together cream cheese, whipping cream and sugar until spreadable, about 3 minutes. Spread in tart shell and halfway up side. Refrigerate for 30 minutes.
5. Meanwhile, place strawberries in large bowl.
6. With a slotted spoon, remove rhubarb and add to the strawberries. Set aside.
7. In small saucepan, bring liquid from rhubarb to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool at room temperature for 15 minutes, stirring occasionally. Add to fruit; stir very gently to coat. Spoon over filling. Refrigerate until set, about 2 hours. Serves 8.
8. Canadian Living Magazine: June 2006.
Title: Mimi's Gingerbread Men
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 molasses
- 2 vinegar
- 5 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 ginger
- 1 cinnamon
- 1 clove
Instructions:
1. Cream shortening and sugar till light and fluffy.
2. Stir in egg, molasses and vinegar; beat well.
3. Add dry ingredients.
4. Chill thoroughly; about 3 hours.
5. On lightly floured surface, roll to 1/4" thick (no thinner) and cut with cutter.
6. Place on lightly greased sheet.
7. Add raisins or currants for eyes,nose, and buttons.
8. Bake 375 degrees for 8-10 minutes, depending on size of the men.
9. Cool and remove.
10. NOTE: If you use a small to medium cutter, you will get a lot of little guys; but if the cutter is large it will be about 1 1/2 dozen (approximately)--I like to use the small to medium because you get more to give away at Christmas.
Title: Lemon Squares
Ingredients:
- 1 all-purpose flour
- 1/2 confectioners' sugar
- 1/8 salt
- 4 unsalted butter
- 2 eggs
- 1 all-purpose flour
- 2 salt
- 1/8 meyer lemon zest
- 2 lemon juice
- 1/4
Instructions:
1. Preheat oven to 350°F Butter and line an 8-inch square pan with parchment paper.
2. To make crust:
3. Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
4. To make filling:
5. In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.
Title: Chewy Coconut Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 brown sugar
- 2 eggs
- 1/4 water
- 1 vanilla extract
- 4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 coconut
Instructions:
1. In large mixing bowl, cream butter, shortening, and sugar until fluffy, about 2 minutes.
2. Add eggs one at a time, mixing well.
3. Gradually add water and vanilla.
4. Sift together dry ingredients (flour, baking soda, baking powder, salt), and add to batter.
5. Fold in coconut, then cover and refrigerate dough for at least 3 hours; this is a very sticky dough.
6. Shape dough into 1 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper (or greased).
7. Flatten dough using a fork, the back of a metal spoon, or your fingertips--this dough is very sticky--dip the fork, spoon, or fingertips in a bit of flour before you flatten each cookie.
8. Bake at 400 degrees for 8-10 minutes, or until lightly browned.
9. Cool for 2 minutes before removing to wire rack.
10. Store in airtight container at room temperature, or freeze for future enjoyment!
Title: Cappuccino Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 2 salt
- 1/4 vanilla extract
- 1/2 dark brown sugar
- 1 hot water
- 1 instant coffee
- 1/4
- 1
- 1/4
- 1 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in a 9-inch square baking pan, and stir well.
3. Add milk, oil, and vanilla, stirring until smooth.
4. Stir in chocolate morsels.
5. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
6. Combine water and coffee mix, stirring to dissolve.
7. Pour coffee mixture over batter; do not stir.
8. Bake at 350 degrees F for 40 minutes or until cake springs back when touched lightly in center.
Title: Carmel Apple Cider Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1/2 salt
- 1 eggs
- 2 vanilla extract
- 1 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1 all-purpose flour
- 3
- 1
Instructions:
1. Preheat oven to 350°F Line cookie sheets with parchment paper. (note: these cookies can and will likely ooze caramel – be sure to use parchment so that the caramel doesn’t stick to the baking sheet!).
2. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
3. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
4. Scoop out cookie dough ball about the size of 2 Tablespoons. Flatten the ball of dough in the palm of your hand and press an unwrapped caramel into the center of the dough; seal the dough around it, covering it completely. Shape the dough into a ball and place on the cookie sheet about 3 inches apart.
5. Bake 12-14 minutes or until very lightly browned around the edges. Don’t over bake! Once the cookies are done, carefully slide the parchment off the baking sheet onto the counter. Allow cookies to partially cool on the parchment and then carefully twist off parchment and allow to finish cooling upside down.
Title: Chocolate Moose
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 salt
- 1/2 sugar
- 1 white sugar
Instructions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, mixing well. Stir in melted morsels.
2. Combine flour and salt; add to butter mixture, beating well. Shape dough into a flat disc. Cut dough into thirds. Wrap in wax paper. Cover and chill briefly until dough is a good rolling consistency.
3. Place each portion of dough on a large lightly greased cookie sheet. Cover with wax paper or plastic wrap. Roll dough to 1/4" thickness on cookie sheets.
4. Cut out cookies, using desired cookie cutters. (We tested with 3" and 6" moose cutters.) Sprinkle with sugar. Peel away excess dough.
5. Bake at 350° for 10 to 11 minutes for small cookies and 12 minutes for larger cookies.
6. Cool 5 minutes on cookie sheets; remove to wire racks, and cool completely.
7. Place opened can of frosting in microwave. Microwave at MEDIUM (50% power) 45 seconds; stir. Microwave 30 more seconds.
8. Spread frosting over cookie antlers and feet, if desired. Sprinkle with chocolate sprinkles and sparkling sugar, if desired. Let harden on wire racks.
Title: Warm Apples With Vanilla Cream Sauce
Ingredients:
- 6 unsalted butter
- 1/3 sugar
- 2 apples
- 1/2 dried cranberries
- 1/2 half-and-half
- 1 vanilla extract
- ground nutmeg
Instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the sugar; stir for about a minute or until it begins to melt.
3. Add the apples. Cook, stirring occasionally, for 10 minutes or until the apples are tender and the butter is lightly browned.
4. Meanwhile, put the cranberries in a small, microwave-safe custard cup with 2 tablespoons of water. Cover with waxed paper and microwave on High for 1-1/2 minutes or until the cranberries are softened. Drain any remaining water.
5. Stir the half-and-half, vanilla, and softened cranverries into the apples.
6. Reduce heat to medium-low, cover, and simmer for about 2 minutes or until the sauce thickens.
7. Serve warm in small dessert bowls, or over vanilla ice cream or spice cake. Garnish with ground nutmeg.
Title: Italian Amaretti Cookies
Ingredients:
- 3 sugar
- 2 eggs
- 4 amaretto liqueur
- 1/2
- 1
Instructions:
1. Position the oven rack so that it is at the bottom of the oven.
2. Preheat your oven to 180°C (350°F).
3. Check that your ground almonds are as fine as possible. You can always pass them through a blender to make sure.
4. In a large mixing bowl, combine the ground almonds, salt and sugar, mixing well with a fork.
5. Next mix in the eggs (all at once – no need to beat in advance), and almond essence.
6. Line two cookie sheet with baking paper, and using a tablespoon, make round balls of cookie dough and place them on the baking sheet (leaving 2cm of space between each).Press either an almond or pistachio onto thetop of ech cookie.
7. Cook for 10 minutes on the lowest rack in the oven, then move the rack to the middle of the oven and bake an additional 5 minutes.Leave to cool on the baking sheet for at least 5 minutes.
8. Using a small sieve, sprinkle each cookie with a light dust of powder (icing) sugar.
Title: Basic Biscotti
Ingredients:
- 4 flour
- 2 1/2 granulated sugar
- 1 3/4 salt
- 1/4 baking soda
- 1/4 eggs
- 3
Instructions:
1. PREHEAT OVEN TO 350 degrees F.
2. Spread almonds on a baking sheet and toast them in oven until lightly golden.
3. Let cool.
4. Coarsely chop half the nuts.
5. Butter 2 large baking sheets.
6. Mix flour, sugar, salt and baking soda.
7. Beat in eggs, then whole and chopped nuts.
8. Mix to obtain a firm dough.
9. Knead briefly, then divide dough into 2 pieces.
10. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter.
11. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch.
12. With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick.
13. Set wire racks on the baking sheets and lay out the biscotti on them.
14. Return them to the oven for 20 to 30 minutes, or until very firm and crisp.
15. Cool on the racks, then transfer them to a tin for long keeping.
Title: Creamy Rice Pudding With Cardamom and Almonds
Ingredients:
- 1/2 short-grain rice
- 1 1/2 water
- 4 kosher salt
- 1 ground cardamom
- 1/3 sugar
- 1/4 rose water
- 4 -5 dried cranberries
- 1/2
- 2 -3
- 1 -2
Instructions:
1. In a medium saucepan, combine rice and water and bring to a boil; cover and cook, over medium-low heat, for 5 minutes, stirring frequently.
2. Uncover, increase heat to medium, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 10 minutes.
3. Add 3 1/2 cups milk and the salt and bring to a boil, over medium-high heat, stirring often; reduce heat to medium-low and cook, uncovered, stirring frequently, until rice is very soft, about 20 minutes.
4. Stir in the remaining 1/2 cup milk, simmering on low heat and stirring; stir in the almonds and cardamom until pudding is thickened to your liking, about 5 minutes (you'll probably want the pudding creamy, not soupy or dry).
5. When the rice is cooked, add 4 tablespoons, or so, of sugar and cook 1 minute to dissolve the sugar; remove from heat and stir in the rosewater.Serve hot or cold, garnished with toasted sliced almonds and dried cranberries.
6. If you are serving cold, cool it to room temperature, cover, and refrigerate (it will thicken as it cools); to serve, stir in a little more milk to achieve the consistency you want.
Title: Butter Pecan Crescent Rolls
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 pecans
- 1/2 sugar
- cinnamon
Instructions:
1. Open can and unroll crescent rolls.
2. Brush on a healthy coat of butter.
3. Add pecans, sugar, and cinnamon.
4. Brush on another coat of butter.
5. Roll the Crescent rolls and bake per instructions on can.
Title: For Diabetics - Malai Peda
Ingredients:
- 1 low-fat milk
- 3 -5 saffron strands
- 1/4 cornflour
- 2 cardamom powder
- 1/2 sugar substitute
- 4 pistachios
- 1 saffron strands
- 3
Instructions:
1. Keep aside 4 tsps. milk.
2. Boil the rest in a heavy bottomed pan. Stir continously while boiling until the milk reduces to half its original quantity.
3. Warm the saffron in a small pan.
4. Add 4 tsps. milk and mix thoroughly.
5. Add to the boiling milk.
6. Mix the citric acid in 3 tsps. water.
7. Add this gradually to the boiling milk until it curdles slightly. You may have to use half or maybe the full quantity of the citric acid mixture.
8. In a bowl, combine the cornflour with 4 tsps. water.
9. Add this to the boiling mixture.
10. Continue stirring until the mixture thickens and resembles dried milk(khoya).
11. Fold in the cardamom powder.
12. Allow to cool, then add the sugar substitute and mix well.
13. Shape into 7 small balls.
14. Garnish and serve.
15. Enjoy!
Title: Coconut Crunch Pudding Parfaits
Ingredients:
- 1/2 all-purpose flour
- 2 brown sugar
- 1/4 margarine
- 1/2 butter
- 1 1/3 flaked coconut
- 2 milk
- 2 flour
- 1/3 cornstarch
- 1/4 granulated sugar
- 2/3 honey
- 2 salt
- 2 half-and-half cream
- 1/2 margarine
- 2 butter
- flaked coconut
- vanilla
Instructions:
1. Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
2. Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
3. Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
4. Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
5. Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
6. Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
7. Layer custard and crunch several times in parfait glasses, ending with crunch.
Title: Pretty Little Lavender Fairy Cakes - Cupcakes
Ingredients:
- 125 self-raising flour
- 125 unsalted butter
- 125 eggs
- 2 milk
- 3 icing sugar
- 125 warm water
- 1
Instructions:
1. Preheat the oven to 200ºC/gas mark 6 and line a 12-bun tin with paper cases.
2. Put all the ingredients for the fairy cakes, except for the milk, into the bowl and mix well with a hand held mixer for about 2-3 minutes.
3. Mix once more, adding enough milk to make a batter with a smooth texture.
4. Pour the fairy cake batter into the waiting cake cases.
5. Bake for about 10 to 15 minutes, by which time the sponge should be cooked through and springy to the touch.
6. Remove from the oven, leave for 5 minutes or so, then arrange the fairy cakes in their paper cases on a wire rack to cool.
7. Whilst they are cooling, make the icing.
8. I like this to be pale violet in colour and to run off the cakes slightly - not too thick. So add the water to the icing sugar and gradually add the food colouring until the desired colour has been reached. The icing should be fairly loose, but not too runny.
9. Top each fairy cake with the icing - it does NOT matter if it drizzles down the sides of the cake cases!
10. Top each fairy cake with a little sprig of lavender before the icing's set dry.
Title: Sensational Strawberry Dessert
Ingredients:
- 4 fresh strawberries
- 1 sweetened condensed milk
- 1/4 lemon juice
- 1 butter
- 8
- 1
Instructions:
1. Line an 8 x 4-inch loaf pan with aluminum foil, extending a couple of inches of foil over the edge of the pan on all sides.
2. Mash 2 cups of the strawberries in a large bowl.
3. Stir in sweetened condensed milk and lemon juice.
4. Stir in 2 cups of whipped topping into the strawberry mixture.
5. Pour strawberry mixture into the foil-lined loaf pan.
6. Combine the chopped Oreos and the melted butter.
7. Top the strawberry mixture with the Oreo/butter mixture and press into the strawberry mixture gently.
8. Freeze the strawberry-cookie loaf for at least 6 hours or until firm.
9. Remove strawberry-cookie loaf from the freezer and invert loaf pan onto a chilled platter.
10. Peel the foil off of the loaf.
11. Frost the loaf with the remaining 2 cups of whipped topping covering all sides and top of the loaf.
12. Just before serving top the loaf with the remaining 2 cups of sliced strawberries and slice to serve.
13. Store leftovers (if you have any!) covered in the freezer.