lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Rhubarb Crisp With Pistachio Crust
Ingredients:
- 1/3 sugar
- 2 flour
- 3/4 rhubarb
- 2 blueberries
- 1/3 pistachios
- 3/4 flour
- 1/2 sugar
- 1/4 brown sugar
- 6 butter
Instructions:
1. If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
2. Preheat oven to 375.
3. Topping:
4. Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
5. Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
6. Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
7. Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
8. Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.
Title: Dark Chocolate Banana Cake With Delicate Lime Toffee Sauce
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1/4 baking soda
- 2 baking powder
- 2 salt
- 1 eggs
- 2 milk
- 1 cider vinegar
- 1 black coffee
- 1 canola oil
- 1/2 vanilla extract
- 1 bananas
- 3 dark chocolate
- 50 dark chocolate
- 50 lime
- 1 lime
- 1 sugar
- 1/4 water
- 2 ice cream
Instructions:
1. Preheat oven to 180 degrees Celcius.
2. Grease and place grease-proof paper in one 13 x 9 inch baking pan.
3. Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
4. Mash the bananas on a plate.
5. In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
6. In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
7. Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
8. Pour into prepared pan.
9. Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
10. Let cool then turn out onto wire rack.
11. Delicate Lime Toffee Sauce.
12. Put water and extra sugar in saucepan and melt on a low heat.
13. Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
14. Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
15. To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
Title: Blank Slate Buttermilk Pound Cake
Ingredients:
- 2 sugar
- 3 eggs
- 1 shortening
- 1 1/2 flour
- 3 baking soda
- 1/4 salt
- 1 buttermilk
- 1
Instructions:
1. Cream sugar, shortening and eggs.
2. Add flavoring.
3. Combine dry ingredients.
4. Add dry ingredients alternately with buttermilk.
5. Pour batter into greased and floured tube cake pan.
6. Bake for 1 1/2 hours at 300°.
7. Cool 10 minutes and turn out of pan.
8. VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
9. Add grated orange or lemon peel for orange or lemon cake.
Title: S'mores Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 2 1/2 bittersweet chocolate
- 4 sugar
- 3 vanilla extract
- 1 graham crackers
- 4 marshmallow cream
- 1 chocolate
- 1
Instructions:
1. Preheat oven to 350.
2. Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
3. Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
4. Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
5. Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
6. Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
7. Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
8. Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.
Title: Lemon Marshmallows
Ingredients:
- 1 confectioners' sugar
- 1/4 unflavored gelatin
- 2 lemon juice
- 1/2 sugar
- 1 3/4 light corn syrup
- 3/4 water
- 1/2 salt
- 1/4 lemon zest
- 1
- 25
Instructions:
1. Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.
2. In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F.
3. Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more.
4. Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.
5. Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
Title: Vegan Creamsicle Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 all-purpose flour
- 1 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 3/4 granulated sugar
- 2 vanilla
- 1/4
Instructions:
1. Preheat your oven to 350 degrees and line a cupcake pan with papers.
2. Whisk together the soy milk and vinegar and set aside until it curdles.
3. Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix.
4. In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain.
5. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
6. Transfer to a cooling rack and cool completely.
Title: Warm Peach Shortcakes With Brown Sugar Cream
Ingredients:
- 3 brown sugar
- 1/2 fresh lemon juice
- 2 Bourbon
- 1 1/2 cinnamon
- 1/2 unbleached all-purpose flour
- 2 1/2 sugar
- 6 sugar
- 3 baking powder
- 4 salt
- 1/2 baking soda
- 1/4 pecans
- 3/4 unsalted butter
- 1/2 vegetable shortening
- 1/2 buttermilk
- 2/3 egg
- 1 golden brown sugar
- 1
- 2
Instructions:
1. Gently toss sliced peaches with the brown sugar,fresh lemon juice, bourbon and cinnamon in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
2. Position rack in center of oven and preheat to 425°F
3. Whisk flour, 6 tablespoons sugar, baking powder, salt, baking soda and pecan bits in medium bowl to blend.
4. Add butter and shortening and rub in with fingertips until coarse meal forms.
5. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form.
6. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist).
7. Pat dough into 9x6-inch rectangle; use a 3" cookie cutter or a large juice glass to cut dough into rounds. Transfer to heavy ungreased baking sheet, spacing apart.
8. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
9. Sprinkle rounds with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
10. Meanwhile, beat whipping cream and brown sugar in medium bowl until soft peaks form.
11. Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each dessert plate. Top with Brown Sugar Peaches. Cover with biscuit tops. Spoon generous dollop of whipped cream atop each; serve immediately.
Title: Chocolate Chip Mexican Wedding Cakes
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2/3 ground cinnamon
- 2 - 2 1/2 chocolate chips
- 2
Instructions:
1. Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
2. Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
3. Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.
Title: Ukrainian Blueberry Varenyky W. Blueberry Sauce (Perogy/Pierogi)
Ingredients:
- 2 blueberries
- 1/2 granulated sugar
- 1 all-purpose flour
- 2 lemon juice
- 2 butter
- 2/3 sour cream
- 1 granulated sugar
- 2 all-purpose flour
- 3 blueberries
- 1/2 all-purpose flour
- 1 baking powder
- 3/4 egg
- 2 milk
- butter
- cold water
Instructions:
1. FOR THE SAUCE: In saucepan, stir together blueberries, sugar and flour; add lemon juice and 1/4 cup water. Simmer over low heat until blueberries are soft and sauce is thickened, about 5 minutes. Set aside.
2. FOR THE DOUGH: In large bowl, whisk together flour and baking powder. In separate bowl, whisk together egg, milk and butter; stir into flour mixture. Add cold water, 1 tablespoons at a time (6 to 7 tablespoons total), until soft dough is formed. Knead until dough is smooth. Cover with plastic and let rest for 10 minutes.
3. Roll dough to scant 1/4 inch thickness. Cut out 3 inch rounds.
4. FILLING: Whisk together sugar and flour; set aside. Stretch out cut out dough rounds slightly and fill each round with scant 1 teaspoons flour/ sugar mixture and 1 tablespoons blueberries. Pull dough over filling; pinch edges together to seal.
5. Continue until dough and filling are used up, letting reworked scraps rest slightly before rolling (keep unrolled dough and filled dumplings covered with a clean tea towel).
6. In large pot of lightly salted boiled water, boil dumpling, in batches if necessary, until dough is tender at thickest edges, about 10 minutes. Remove with slotted spoon to serving plate; drizzle with butter to prevent sticking. Serve with blueberry sauce and sour cream on the side. Makes 32 to 36 dumplings.
7. FOOD TIP: any leftover dough can be rolled into noodles, boiled and served with butter or sour cream.
Title: Homemade Gelato
Ingredients:
- 1 1/2 heavy cream
- 1 1/2 sugar
- 1 vanilla bean
- 1
- 2
Instructions:
1. Combine the cream, milk, and sugar in a medium saucepan over medium heat. Wait until the mixture comes to a simmer. Then remove the saucepan from heat.
2. Scrape the vanilla seeds into the milk, add the bean, and allow the mixture to sit for a half hour.
3. Strain into a clean bowl, discarding the vanilla bean. Cover and refrigerate for at least 2 hours or overnight.
4. Get out your ice cream maker! Transfer your gelato mixture into it, then freeze according to manufacturer's directions.
5. As you let the ice cream maker do its work churning the gelato, melt the chocolate in the microwave. Heat it on high for 20 second intervals until it is melted and smooth. Two minutes before churning is finished, drizzle the melted chocolate into the gelato. Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is completed.
6. Scoop gelato into bowls or cones. Garnish with a cookie, if desired.
Title: Sweet Baked Apples With Dates & Apricots
Ingredients:
- 6 apples
- 1/2 dates
- 1/2 pomegranate molasses
- 1 honey
- 3 riesling wine
- 3/4 ground cinnamon
- 1 ground cloves
- 1 nutmeg
- 1/8
Instructions:
1. Slice off top 1/4 inch of apples.
2. Using melon baller, remove core, seeds and enough flesh fo form hollow area for stuffing, leaving bottom intact.
3. Pulse dates and apricots in food processor until fruits are chopped and clumping but not a paste.
4. Transfer to bowl.
5. Stir in proegranate molasses, honey, 1/4 cup wine, cinnamon, cloves and nutmeg.
6. Stuff mixture evenly into apples.
7. Place apples in baking dish. Pour remaining 1/2 cup wine around them.
8. Bake in preheated 350F oven until desired softness, about 45 to 60 minutes, occasionally spooning wine and juices over fruit.
9. Let stand at least 10 minutes before serving (they will wrinkle).
10. Serve warm, drizzled with remaining pan juices.
Title: Brown Edge Wafers
Ingredients:
- 1 salted butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1 potato flour
Instructions:
1. ) Cream butter and sugar together.
2. ) Mix in the egg and vanilla extract.
3. ) Sift together the flour and potato starch. Add to the butter mixture and stir until well mixed.
4. ) Refrigerate dough for an hour.
5. ) Roll into balls about 3/4" in diameter and place at least 2" apart on an ungreased baking sheet. Flatten balls slightly with your fingers. NOTE: You can either bake on parchment or directly on the pan. If you bake on parchment, the brown edges will be thinner.
6. Bake at 375 for 14 minutes. Check after 10 minutes. Cookies will spread a lot. Let the edges get nice and brown, but don't let them burn.
Title: Aunt Mary's Shortbread
Ingredients:
- 3 flour
- 1/2 salted butter
- 1
Instructions:
1. Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
2. Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
3. Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.
Title: Faking Tiramisu
Ingredients:
- 1 low-fat vanilla yogurt
- 1 confectioners' sugar
- 0.5 confectioners' sugar
- 1/3 ladyfingers
- 2 instant coffee powder
- 1 amaretti cookie
- 2
- 3/4
- 1 1/2
Instructions:
1. In small bowl, with rubber spatula, mix coffee and vanilla yogurts. Place large paper coffee filter in small metal strainer set over small bowl. Spoon yogurt mixture into coffee filter; place in refrigerator. Let yogurt mixture stand 2 hours (whey will drip into bowl and yogurt will be slightly thickened).
2. Remove yogurt mixture from refrigerator and discard liquid in bowl. Spoon yogurt mixture into bowl; stir in whipped cream cheese and 1/3 cup confectioners' sugar until well blended. Set aside.
3. Separate ladyfingers into halves. Cut each half crosswise in half and place in jelly-roll pan. In small bowl, stir together coffee-flavor liqueur, instant espresso-coffee powder, 1/4 cup hot tap water, and 2 tablespoons confectioners' sugar (if not using coffee-flavor liqueur, increase hot tap water to 1/3 cup and espresso-coffee powder to 1 tablespoon). Brush ladyfingers on both sides with espresso mixture.
4. In each of six 8-ounce parfait glasses, layer 4 pieces of ladyfinger, 1 scant tablespoon crushed amaretti cookies, 2 tablespoons yogurt mixture, and 1 heaping tablespoon whipped topping. Repeat layering one more time. Sprinkle with cocoa if you like. Refrigerate at least 30 minutes or until ready to serve.
Title: Flour Halawa- Halva - ????? ?
Ingredients:
- 1 shortening
- 2 flour
- 1 ground cardamom
- 1 -2 white sugar
- 1/2 - 1 water
Instructions:
1. make a syrup by boiling sugar and water together, let the sugar dissolve completely and let it boil for 30 seconds and set aside.add the ground cardamom.
2. place oil in a pot on medium heat, when it's hot add flour. keep on moving the flour until it becomes light brown in color.
3. remove from heat, immediately add sugar syrup carefully, mix it with a whisk until the mixture is consistent and lump-free.
4. pour in flat plates, garnish as desired, let it cool and serve.
5. tips: you can use any type of flour you like, you can mix in a little whole wheat flour for more thick and grainy texture ( for the dessert in the picture i mixed 3/4 cup of whole wheat flour with 1 1/4 cups all-purpose flour).
6. tips: you can adjust sugar measure to your desired sweetness level , 1 cup will give you a light taste, 1 1/2 cup will give you a moderate taste, 2 sups will give you very sweet dessert.
7. tips: the water level can be adjusted to achieve the consistancy level you desire, for the recipe in the picture i used 1 cup of water which will give you a light and soft dessert, you can use half the amount of water for a thicker dessert.
8. tips: the dessert plates can be left plain or decorated by coconut flakes or chopped walnuts, this is the iraqi way of decorating this halawa, but you may use pistachios, cashews or pecans for this dessert.
9. tips: if the halawa didn't have a pouring consistancy, place it in a plate and press it with a plastic spatula and leave it to cool before serving.
Title: Pat's Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 instant vanilla pudding
- 1 peanut butter
- 1 vanilla
- 2 1/2 unsifted flour
- 2 baking soda
- 1 salt
Instructions:
1. Mix first 5 ingredients together and add peanut butter and vanilla.
2. Mix together flour, soda and salt.
3. Add to wet mixture.
4. Make into small balls and place on a lightly greased cookie sheet.
5. Bake at 350 degrees for 10 minutes.
6. Do not brown or over bake the cookies.
Title: Strawberry Chocolate Tiramisu
Ingredients:
- 16 mascarpone cheese
- 1/2 powdered sugar
- 6 frozen non-dairy topping
- 12 ladyfingers
- 2 fresh strawberries
- 6 dark chocolate
- 1
Instructions:
1. In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon). Gently stir in the whipped topping, being careful not to deflate it too much.
2. Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover).
3. Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
4. Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
5. Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.
Title: Browned Butter Frosting
Ingredients:
- 1 unsalted butter
- 3 confectioners' sugar
- 3 heavy cream
- 1/2 fresh lemon juice
Instructions:
1. Make an ice bath by placing a small bowl on top of a medium bowl filled with ice.
2. In a small saucepan, cook 12 tablespoons of the butter over medium heat, swirling the pan occasionally, for about 7 minutes, until the butter turns a nutty brown.
3. Immediately pour the browned butter into the small bowl sitting in the ice bath.
4. Cool the butter to room temperature, cover and refrigerate until it solidifies.
5. Transfer the solidified browned butter to a large bowl.
6. Add the remaining 4 tablespoons of butter, the confectioners' sugar, cream and lemon juice.
7. Beat the frosting with an electric mixer until it is light and fluffy, then spread over cooled cupcakes.
Title: Chocolate Won Tons With Raspberry Sauce
Ingredients:
- 1 wonton wrappers
- 16 raspberries
- 1 sugar
- 1/4 water
- 1/4 powdered sugar
- 1/2
Instructions:
1. Fill each won ton wrapper with a few chocolate chips. Fold and seal like a won ton, sealing with wet fingers.
2. Make the raspberry sauce, by blending the raspberries and sugar with a few teaspoons of water. Strain out seeds and place in a squirt bottle.
3. Fry won tons in 375 degree oil for a few minutes until golden brown. Drain excess oil.
4. Serve with a sprinkle of powdered sugar and raspberry sauce.
Title: Cottage Cheese Clafouti
Ingredients:
- 1 butter
- 1 sugar
- 2 half-and-half
- 4 eggs
- 6 sugar
- 1/4 flour
- 1 vanilla
- 1 nutmeg
- 1 salt
- 2 cottage cheese
- 1 sugar
Instructions:
1. Position rack in center of oven and preheat to 425 degrees.
2. Spread butter over the bottom and sides of a 2 quart souffle dish and dust with 1 tablespoon sugar.
3. Combine all remaining ingredients except cottage cheese and 1 tablespoon sugar in blender and blend until smooth.
4. Add cheese and blend at low speed just until mixed, about 5 seconds.
5. Pour custard into prepared dish.
6. and bake for 30 minutes.
7. Lower oven temperature to 350 and bake 10 minutes longer.
8. Sprinkle custard with 1 tablespoon sugar.
9. Bake for 5 more minutes.
10. Remove from oven and let stand 10 minutes before serving.
Title: Candied Banana Fritters With Sesame Seeds
Ingredients:
- 4 bananas
- 4 cornstarch
- 5 cold water
- 6 sugar
- 1 sesame seeds
- 1 egg
- 5 flour
- 1 cold water
- 2
Instructions:
1. Beat the egg in a small bowl and add the cornstarch, flour and 5 tablespoons water to make the flour batter.
2. Cut each banana into 5 diagonal pieces.
3. Sprinkle with flour and coat with flour batter.
4. Deep fry in hot oil for 1 minute; remove from oil.
5. Drain oil from pan.
6. Heat (low heat) 1 tablespoons of new oil in a frying pan and add sugar and 2 tablespoons cold water. Stir often until this becomes a syrup consistency and then turn off the heat.
7. Add the bananas and mix to coat carefully.
8. Sprinkle with sesame seeds just before serving.
9. Serve immediately.