lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Macadamia Biscotti
Ingredients:
- 2 unbleached flour
- 1 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/2 butter
- 3/4 sugar
- 2 lemon zest
- 4 lemon juice
- 1 vanilla
- 2 eggs
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. In a large bowl, sift flour, baking powder, salt, and cinnamon.
3. In another bowl, cream butter and sugar. Add vanilla.
4. Add eggs one at a time and mix until combined.
5. Add lemon juice and mix until combined.
6. Add dry ingredients to wet ingredients. Fold in macadamia nuts.
7. Turn the dough onto a floured surface and divide into two. Shape each ball of dough into a log.
8. Place the logs on a cookie sheet lined with parchment paper.
9. Bake for 25 minutes, or until lightly brown.
10. Let cool 5 minutes.
11. With a serrated knife, slice diagonally into 1/2"-thick pieces.
12. Return the biscotti to your parchment paper lined cookie sheet and bake 8 minutes.
13. Turn biscotti and bake an additional 8 minutes.
14. Remove from oven and cool before storing in an airtight container.
Title: Cinnamon Pears in Apple Juice-Canning
Ingredients:
- 1 - 1 1/2 pear
- cinnamon stick
Instructions:
1. Peel pears, and cut into halves and core.
2. Treat to prevent darkening(I submerge them in lemon juice and a little water).
3. Drain; rinse and drain again.
4. Cook pears in water one layer at a time until hot throughout.
5. Heat the apple juice just to a boil.
6. Pack hot pears into hot jars, leaving 1/2" headspace.
7. Place 1 cinnamon stick in each jar.
8. Ladle hot apple juice over pears, leaving 1/2" headspace.
9. Remove air bubbles(I do this with a knife).
10. Adjust two piece caps.
11. Process pints 20 minutes in a boiling water canner. Enjoy!
Title: S'mores & Pretzels Quesadillas
Ingredients:
- 2 flour tortillas
- 1/2 marshmallows
- 1/2
- 6
Instructions:
1. Preheat oven to 250 degrees. On a surface that you can easily slide the tortillas off of, spray with the cooking spray one side of the tortilla, and place sprayed side down.
2. Divide the chocolate chips and pretzels evenly between the two tortillas, and spread evenly. Top with the marshmallows.
3. Slide the tortillas onto the oven rack, and bake about 5 minutes until chocolate has melted. Switch the oven to broil until the marshmallows have browned.
4. Remove from oven and fold each tortilla in half. Cut each tortilla into 3 wedges and serve.
Title: Monster Oatmeal Cookies
Ingredients:
- 1 flax seed meal
- 2 water
- 100 butter
- 1/8 light brown sugar
- 1/8 turbinado sugar
- 1/8 whole wheat flour
- 5/8 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1/8 apple pie spice
- 1/2 chocolate chips
- 1/2 oats
- 1/2 coconut
- 1/2 raisins
- 1/4 tea
- 1/4
Instructions:
1. First combine flax seed meal and water in a small bowl. Microwave for 30 seconds on high and allow too cool for a few minutes while you cream the butter.
2. In a large bowl cream butter and sugars for 8 minutes (do not skip this, it gives the cookies texture).
3. Add the vanilla and the flax egg. Stir to combine.
4. In a second bowl combine flours, salt, baking powder, baking soda and apple pie spice.
5. Add to the butter mixture and stir to combine.
6. Fold in m&ms or choc chips, raisins, oats and coconut.
7. If your dough is dry, add enough of the roiboos tea to make a thick cookie dough. It should not be sticking to your hands much.
8. Using a large ice-cream scoop place heaps of dough onto a paper-lined cookie sheet and flatten slightly.
9. Bake at 180°C/350 °F for 12-15 minutes or lightly browned around the edges.
10. Remove from the oven and cool on a wire rack.
11. Enjoy!
Title: Biscotti Di Pratto
Ingredients:
- 3 3/4 flour
- 2 1/2 sugar
- 4 eggs
- 2 baking powder
- 1 salt
- 1 vanilla extract
- 1
- 1 2/3
Instructions:
1. Put flour in a bowl and form a well in the center. Add the sugar, 3 eggs, both egg yolks, baking powder, salt, and vanilla to the well.
2. Mix with you hands and knead until dough forms, about 5-10 minutes.
3. Knead in the almonds.
4. Butter and flour two extra long baking sheets.
5. Divide the dough into quarters. Shape each quarter in to long logs about 2 to 2.5 inches wide, spaced at least 2 inches apart. Flour your hands to make handling the dough easier (less sticky).
6. Beat the remaining egg and brush it over each of the logs.
7. Bake the logs for 35 minutes at 350°F.
8. Reduce heat to 325F after removing the logs.
9. Slice the logs into biscotti shapes. You can make diagonal slices to be "fancy." Each biscotti should be 3/4in-1in wide. Each log should make about one dozen biscotti, but this will vary.
10. Lay the sliced biscotti on their sides on the baking sheets.
11. Bake for 15 minutes more at 325°F.
Title: Delicious Lemon Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 water
- 1/3 eggs
- 1
- 4
Instructions:
1. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes.
2. Pour into 2 9 inch greased and floured cake pans.
3. Bake at 350 degrees for 33 to 38 minutes.
4. Frost with a lemon frosting.
5. Can be also made in a Bundt pan.
6. Bake at 350 degrees for 45-55 minutes.
Title: Yummy Apple Cake
Ingredients:
- 4 apples
- 2 eggs
- 2 sugar
- 1/2 flour
- 2 cinnamon
- 2 baking soda
- 2 walnuts
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Grease 9x13 pan.
3. Beat eggs,sugar and oil, together.
4. Add flour, soda and cinnamon.
5. Mix well.
6. Add apples and walnuts, mix together.
7. Pour into prepared pan.
8. Bake 40 to 45 minutes.
Title: Raspberry Buttons
Ingredients:
- 1 unsalted butter
- 2/3 sugar
- 2 eggs
- 2 flour
- 1 salt
- 1 vanilla extract
- 8 walnuts
- 1 powdered sugar
Instructions:
1. In large bowl, cream butter and sugar. Add egg yolks, flour, salt, and vanilla and mix thoroughly. Shape into 1 inch balls and chill 1 hour.
2. Preheat oven to 375 degrees.
3. Dip cookies, 1 at a time, into unbeaten egg whites and roll in ground walnuts. Place 2 inches apart on ungreased baking sheet.
4. Bake 5 minutes, remove from owven, and make a dent in center of each cookie with your thumb. Fill dents with 1/2 teaspoon raspberry preserves. return to oven and continue baking 10-15 minutes. Do not overbake.
5. Cool thoroughly. Just before serving, dust with powdered sugar.
Title: Nutter Butter Easter Chicks
Ingredients:
- 16
- 12
- 8
Instructions:
1. Cut the Tic Tacs in half to form the chick's beak. Set aside.
2. Melt the candy coating as directed on the package. I use the microwave. If using white candy melts, add enough yellow food coloring to get a bright yellow tint.
3. Dip the Nutter Butter cookies in the melted candy coating, shake off the excess, then lay on the wax paper. Allow the coating to harden, about 10-20 minutes.
4. Pipe eyes on each chick. Add eyebrows or eye lashes if you like -- I think it gives them more personality.
5. Beak: Attach the beak using a bit of melted candy coating.
Title: Vanilla Butternut Pound Cake With Maraschino Cherries
Ingredients:
- 1/2 shortening
- 1 margarine
- 1 butter
- 2 salt
- 5 sugar
- 3 eggs
- 6 evaporated milk
- 2 water
- 1 maraschino cherries
- 10 vanilla extract
- 2
Instructions:
1. Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
2. Combine evaporated milk and water (to equal one cup total).
3. Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
4. Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
5. Remove cake from pan while still warm. Ice as desired.
6. Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
Title: Gluten Free Banana Cake
Ingredients:
- 1/3 sorghum flour
- 1/4 tapioca flour
- 2/3 cornstarch
- 2/3 xanthan gum
- 1 baking powder
- 2 baking soda
- 1 egg substitute
- 2 salt
- 1/2 buttermilk
- 1/3 banana
- 1 lemon juice
- 1 margarine
- 1/2 white sugar
- 1 1/3 eggs
- 3 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.Grease a 9x13 oblong cake pan and dust lightly with rice flour.
2. In a medium bowl, whisk together the bean flour,sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder, baking soda, egg replacer, and salt. Set aside.
3. In a smaller bowl, stir together the buttermilk , mashed bananas, and lemon juice.
4. In the bowl of the mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth, and fluffy. Add the flavouring. Add half the the dry ingredients and half the banana mixture. Beat until just smooth. Repeat with the second half. Beat about 1 minute (don't overbeat).
5. Spoon into the prepared pan.Bake for approximately 35-40 minutes, or until a tester comes out clean and the edges of the cake seperate slightly from the pan.
6. Cool before serving. You may cut the cake into squares and top with whipped cream ( with a couple of fresh banana slices for decoration) or frost with your favourite icing.
Title: victoria sponge
Ingredients:
- 6 butter
- 6 self raising flour
- 3 eggs
- 6 caster sugar
- vanilla extract
- lemon, juice and rind of
Instructions:
1. cream butter and sugar till very pale in colour.
2. fold in flour and beaten eggs with vanilla or alternative,you may add a little milk if need be to get a soft mixture.
3. put into two greased 7inch cake tins.
4. bake in a medium oven[about gas 4 to 5]till pale gold and spongy to touch.
5. the middle shelf of the oven is the best.
6. when cool sandwich cakes together with filling of your choice.
7. suggestions are jam,lemon curd,butter icing.
8. the top can be dredged with icing sugar or covered with fudge,or water icing depending on taste.
Title: Cupcake Cones
Ingredients:
- 24 water
- 1 eggs
- 1 1/4 cherries
- 1/3
- 2 -3
- 1
Instructions:
1. Preheat oven to 350°.
2. In 13x9x2 inch baking pan, arrange ice cream cones, standing up.
3. Prepare mix per package directions.
4. Spoon batter into cones, filling 3/4 full.
5. Bake 35 minutes or until wooden pick inserted into center comes out clean.
6. Remove to rack to cool completely.
7. Frost and decorate with sprinkles and a cherry if desired.
Title: Mhalbi
Ingredients:
- 1/3 cornstarch
- 3 milk
- 1/4 sugar
- 1 orange flower water
- 1/2
- 2
Instructions:
1. In a small bowl, dilute the cornstarch with 1/2 cup of the milk. Set aside.
2. In a heavy, medium saucepan, bring the remaining 2 1/2 cups of milk, sugar, and cinnamon stick to a boil.
3. Add the cornstarch mixture.
4. Whisk continuously until the mixture thickens, about 5 minutes.
5. Remove from the heat and remove the cinnamon stick.
6. Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
7. Sprinkle with the chopped almonds. Serve chilled or at room temperature.
Title: Chocolate Pound Cake(Cook's Country)
Ingredients:
- 1 all-purpose flour
- 1 salt
- 1/3 water
- 3/4 unsalted butter
- 2 granulated sugar
- 16 light brown sugar
- 1 vanilla extract
- 1/4 eggs
- 2
- 5
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour 8½ by 4½-inch loaf pan. Combine flour and salt in bowl. Pour water over cocoa and chocolate in second bowl and stir until chocolate is melted and no dry streaks of cocoa remain. Let mixture cool 5 minutes.
2. Using stand mixer fitted with paddle, beat butter, cocoa-chocolate mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until fluffy, 2 to 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed, until just combined. Give batter final stir by hand (it may look curdled).
3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool for 2 hours. Serve.
Title: Anman - Steamed Buns With Azuki (Sweet Red Bean) Paste
Ingredients:
- 1 1/3 azuki beans
- 4 water
- 1 sugar
- 1/2 salt
- 1 1/3 flour
- 3 1/2 sugar
- 1 salt
- 3/4 instant yeast
- 3/4 baking powder
- 1 1/3 milk
- 3 1/3 water
- 1 vegetable shortening
Instructions:
1. Making the Azuki Paste.
2. Put the azuki beans in a large pot and fill with water. Let them soak overnight.
3. Bring the beans to a boil.
4. Turn down the heat and simmer for 10 minutes.
5. Remove the beans from the pot and drain them.
6. Put the beans back in the pot and add 4 cups of water.
7. Brings the beans to a boil.
8. Turn down the heat and simmer the beans for around an hour, until they're soft.
9. Drain the beans again.
10. Put the beans back in the pot and add the sugar and salt.
11. Simmer and stir the beans until they're thickened.
12. Remove from heat and cool.
13. Making the Buns.
14. Combine the flour, suar, salt, yeast, and baking powder and mix well.
15. Add the milk and water and mix well.
16. Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
17. Let the dough rest for around 30 minutes, it will rise slightly.
18. Divide the dough into 10 balls and flatten them.
19. Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
20. Wrap the dough around the azuki and pinch it closed on top (twist if needed).
21. Repeat for the remaining dough balls.
22. Let the anman sit for 15 minutes.
23. Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.
Title: Mom's Pie Crust
Ingredients:
- 2 1/4 flour
- 1 salt
- 3/4 shortening
- 2/3 cold water
Instructions:
1. Mix flour and salt. Cut in shortening until mixture resembles fine crumbs with shortening pieces pea size or smaller.
2. Gradually add cold water. Sprinkle it a Tablespoon or two at a time over mixture and toss with fork. Do this until the dough is just moist enough to form into a ball. The look and feel of the dough is more important than the exact amount of water you use which can vary with the weather. If it's too dry, it will not form a ball. If it's too wet, yuck! You have a sticky mess which will not roll properly. Experience is the best teacher.
3. Roll into 2 large or 3 small crusts.
4. Thanks, Mom!
Title: Sweet Cherry Upside-Down Cake
Ingredients:
- 1/4 unsalted butter
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 3 sweet cherries
- 1 2/3 all-purpose flour
- 1/2 ground nutmeg
- 1/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 eggs
- 2 sour cream
- 1/2 heavy whipping cream
- 1 powdered sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Heat oven to 350°F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer.
2. Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy.
3. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries.
4. Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed.
5. Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.).
6. Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.
Title: Caramel Cookies
Ingredients:
- 1/2 unsalted butter
- 1 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1/4 table salt
- 1/2 baking soda
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl using an electric mixer, cream butter, sugar, egg and vanilla.
3. Add remaining ingredients and beat thoroughly.
4. Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2 inches wide. Completely wrap dough in plastic and refrigerate until firm; at least 20 minutes or up to overnight.
5. Cut dough into 1/8 inch thick slices and arrange on several large ungreased cookie sheets about 1 to 1 1/2 inches apart.
6. Bake until lightly browned around edges, about 8 to 10 minutes.
7. Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely.
8. Yiels 1 cookie per serving.
Title: Healthy Chewy Oat Squares
Ingredients:
- 2 oats
- 1 apple
- 1 nectarine
- 1/4 cinnamon
- 4 honey
- 1/4 water
- 1 milk
- 2 bananas
- 1/2 berries
Instructions:
1. Preheat oven to 350 degrees. Put nuts in a plastic bag and crush with a rolling pin.
2. Put crushed nuts and oats together (I add dried coconut here as well) mix together. set aside.
3. In a separate bowl, peel and mash bananas with a fork. Add honey. Make sure the mixture is smooth. Stir in water and milk.
4. Line a glass baking dish with wax paper. Thinly slice the apple and nectarine, lay them on the bottom of the dish. Sprinkle on as much cinnamon as you like. Add a few drops of water and stick in the oven for 5-10 minute.
5. Take the fruit out of the oven. Let cool for 5 minute
6. Mix banana paste and oat mixture together. Keep mixing until all the paste has been absorbed by the oats.
7. Spread banana oat mixture on top of fruit.
8. Puree the berries, or just mush them into a paste.
9. Spread berry puree on top of the oats.
10. Put in the fridge overnight.
Title: Ukrainian Cream of Wheat Fritters (Slast'ony Z Manykh Krupiv)
Ingredients:
- 1/2 milk
- 1 1/2 salt
- 1 baking powder
- 1/2 eggs
- 2 butter
- 2
Instructions:
1. Heat 1 cup milk to boiling and add Cream of Wheat while stirring. Simmer until thickened, then cover and cook for 5 minutes. Cool. In a bowl, combine porridge with salt, baking powder, and 1/2 cup milk and stir.
2. Separate eggs. Beat yolks with vanilla sugar until well mixed. Add melted butter and mix with porridge. Whip egg whites until stiff and fold into batter.
3. In a large skillet, drop batter by spoonfuls into hot butter, turning to cook both sides. Keep cakes warm in oven.
4. Serve with whipped cream and cherry syrup for breakfast or a light luncheon or supper. Makes about 8 cakes.
5. Festive Ukrainian Cooking.
Title: Rooster Cookies (Sugar Cookies)
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 1/2 salt
- 2 1/2 flour
Instructions:
1. Cream together the butter and sugar; beat in 1 egg, add salt and flour. Mix all ingredients are well blended.
2. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll out and cut. Bake about 8-10 minutes or until barely colored.
3. Cookies can be frosted and decorated or eaten just plain.
Title: Butter Crunch Pudding
Ingredients:
- 1 flour
- 1/2 flaked coconut
- 1/4 brown sugar
- 1/2 butter
- 2 margarine
- 1 milk
- instant lemon pudding mix
Instructions:
1. In a bowl, combine flour, coconut, and sugar; cut in butter until crumbly.
2. Spread in a 15x10x1-inch baking pan. Bake at 375 F for 15 minutes, stirring once. Cool slightly.
3. Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minutes or until slightly thickened; chill for 5 minutes.
4. Divide 1/2 of coconut mixture into the bottom of 4 bowls. Top each with 1/4 of the pudding mixture and 1/4 of the remaining coconut mixture.
Title: Heavenly Cherry Angel Food Trifle
Ingredients:
- 6 powdered sugar
- 1 cream cheese
- 3 pecans
- 8 cherry pie filling
- 1/2
- 1
Instructions:
1. Place cake cubes in large bowl; let stand 30 minutes.
2. In medium bowl, combine sugar and cream cheese. Beat until blended. Fold whipped topping into cheese mixture.
3. Stir topping mixture and pecans into cake cubes; combine well.
4. Spread 1/2 cake mixture into trifle bowl. Spread 1/2 pie filling over cake mixture. Repeat layers.
5. Refrigerate.
Title: Holiday Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 1 eggs
- 2 baking soda
- 1 vanilla
- 1 flour
- 1 salt
- 5 cream of tartar
- 1/4
- 1
Instructions:
1. Mix all ingredients.
2. Roll into small balls, roll the balls in sugar, flatten with glass dipped in granulated sugar or edge of meat tenderizer hammer dipped in sugar for different design.
3. Bake on ungreased cookie sheet 10-12 minutes in 350°F oven or until pale golden.
4. Watch closely, take cookies out when they start to brown.
Title: Afghan Biscuits
Ingredients:
- 200 butter
- 1/2 sugar
- 1 1/2 plain flour
- 2 cocoa powder
- 1 icing sugar
- 1/2 cocoa powder
- 1 water
- 1 walnuts
- 3
Instructions:
1. BISCUITS-----------.
2. Cream butter and sugar until light and fluffy, sift together flour and cocoa and mix into butter mix, then fold in corn flakes and coconut.
3. Put teaspoonful balls onto lightly greased or baking paper covered trays.
4. Bakes at 180°C for 15-20 minutes.
5. Makes about 30 biscuits.
6. ICING------------.
7. Sift icing sugar and cocoa together, add enough water to get a spreading consistency, ice biscuits, decorate with walnuts.
Title: Hungarian Plum Dumplings - With Vegan/Sugar Free Version
Ingredients:
- 1 mashed potatoes
- 250 whole wheat flour
- 2 eggs
- 1 plums
- 25 cinnamon
- 1 vanilla extract
- 1
- 1/2
- 3 -4
- 2
- 150
Instructions:
1. Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes). After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
2. Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes), oil and flour.
3. Mix all ingredients together until you get a sticky and smooth dough.
4. Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
5. Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
6. Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum). Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
7. Tip: You must have flour on your hands all the time so the dough won’t stick to your fingers.
8. Boil some water in a large pot. Add a pinch of sea salt.
9. When the water has reached boiling point, place some dumplings inside.
10. Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
11. Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup) on top.
Title: Strawberries with Lime-Ginger Syrup
Ingredients:
- 2 strawberries
- 2 honey
- 1 lime, juice of
- 1/4 lime zest
- 1/2 fresh ginger
Instructions:
1. Wash the strawberries, and hull them, and cut them in half if they are large.
2. (Which they are not, right? See above.) Put them in the bowl from which they are to be served.
3. Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger.
4. Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries.
5. Mix them gently.
6. Chill them, and serve them cold.
7. Cream is nice but by no means required.