lumicero/recipes-ing2inst huggingface dataset:
Title: Tres Leches Rice Pudding
Ingredients:
- 3 long-grain white rice
- 7 water
- 1 salt
- 1 cinnamon
- 1 vanilla extract
- 1/2 sugar
- 1 cardamom
- 2 butter
- 1/2 currants
- 1 evaporated milk
- 1 heavy whipping cream
- 7 sweetened condensed milk
- 2 water
- 2 cornstarch
- 2 butter
- 2 sugar
- 1/8
- 3/4
Instructions:
1. Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, ½ C sugar, and cardamom.
2. Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water.
3. Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding ½ cup(s) water if needed to keep from burning.
4. Take off heat.
5. Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture.
6. Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch.
7. Temper the two egg yolks in a small bowl with some of the warmed milk.
8. Whisk the tempered egg yolks, and butter into the pot of milk.
9. Whisk in the heavy whipping crème, sugar, vanilla bean, and sweetened condensed milk.
10. Continue to whisk while heating until slightly thickened.
11. Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon.
12. Serve warm or room temperature.
Title: Praline Pecan Pie a La Virginia Hospitality
Ingredients:
- 1 light corn syrup
- 1 sugar
- 1 milk
- 2 eggs
- 3 flour
- 1 vanilla
- 1 salt
- 1 pecans
- 1 pecan halves
- 1/2
Instructions:
1. Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
4. Stir in chopped pecans. Mix well.
5. Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
6. Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
7. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
8. Cool on wire rack.
9. Refrigerate.
Title: Creamy Strawberry Fritters With Nesquik Batter
Ingredients:
- 1 fresh strawberries
- 1 cottage cheese
- 1/2 powdered sugar
- 1/2 flour
- 1/2 milk
- 1 canola oil
- powdered sugar
Instructions:
1. Wash and slice the strawberries. I wouldn't recommend using a food processor- just slice by hand. You might need a little more than 1 pound to use up all the batter.
2. Mix the cottage cheese and powdered sugar together.
3. Mix in the strawberries and let the mixture sit for a few minutes.
4. Make the batter by first mixing the Nesquik and milk together until fully blended. Then add the flour and meld it completely.
5. Take globs of the strawberry mixture by hand (or use a tablespoon) and roll in the batter until completely coated, dripping off any excess.
6. When all the fritters have been prepared, let them sit for a couple minutes so the batter can dry out a bit.
7. Lightly fry in canola or vegetable oil until slightly singed. Blot on paper towels, and dust with powdered sugar. Yields about 15 fritters.
Title: Mabel's Cookies
Ingredients:
- 1 butter
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 4 eggs
- 1 baking soda
- 2 baking powder
- 5 flour
- 4 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/2 clove
- 1/2 ginger
- 1/2 salt
- 1
Instructions:
1. Cream fats and sugars.
2. Add eggs.
3. Sift dry ingredients and gradually add to sugar mixture.
4. Stir in nuts.
5. Form dough into rolls about 1.5 to 2 inches in diameter, roll in wax paper.
6. Chill several hours or overnight.
7. Slice into 1/4 inch rounds, bake at 400 degrees until browned. (It depends on your oven and how thick your slices are.).
Title: MOCHa CREAM PIE
Ingredients:
- 40 sugar
- 3/4 kosher salt
- 3/4 unsalted butter
- 4 cornstarch
- 1/2 half-and-half
- 1/4 brewed coffee
- 4 heavy cream
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
2. Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
3. Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
4. Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
5. Serve topped with shaved chocolate.
Title: Classic Sponge Cake With Raspberries and Cream Filling
Ingredients:
- 175 plain flour
- 2 1/2 baking powder
- 3 eggs
- 175 caster sugar
- 175 butter
- 1 vanilla extract
- 250 raspberries
- 4 icing sugar
- 250
Instructions:
1. You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
2. Pre-heat the oven to gas mark 3/325F/170°C.
3. In a large mixing bowl, sift in the flour and baking powder.
4. Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
5. The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
6. Now divide the mixture between the 2 prepared tins and level it.
7. Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
8. To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
9. Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
10. Carefully peel off the base papers and leave the sponges to get completely cold.
11. For the filling, beat the double cream till soft peak.
12. Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
13. Spread the remaining cream and drizzle the rest of the jam.
14. Place the second layer on top, press very lightly to sandwich everything together.
15. Lightly dust the top of the cake with icing sugar before serving.
Title: Italian Pistachio Cookies (Gluten/Grain/Sugar-Free)
Ingredients:
- 1 flour
- 1 1/2 honey
- 1/4 pistachios
- 1 1/2
- 2
Instructions:
1. Preheat oven to 325°C.
2. In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
3. Combine almond and pistachio flours and egg whites and mix well.
4. Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
5. At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
6. On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
7. Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
8. Flatten balls slightly with a fork and bake for 12-15 minutes.
9. Allow cookies to bake longer if you find the cookies too soft to the touch.
10. Enjoy!
Title: Cinnamon Pound Cake
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 1/2 vanilla extract
- 1 lemon zest
- 2 eggs
- 1 1/2 all-purpose flour
- 1 ground cinnamon
- 1/4 baking soda
- 1 fine salt
- 1/2 sour cream
- 2 light brown sugar
- 1 1/2 all-purpose flour
- 1 ground cinnamon
- 1 1/2 unsalted butter
Instructions:
1. Cake.
2. Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
3. Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
4. Topping.
5. For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.
Title: Sour Cream Honey Bun Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 3/4 honey
- 4 light brown sugar
- 1/3 ground cinnamon
- 1/3 confectioners' sugar
- 1 milk
- 1/2 vanilla extract
- 2
- 1/3
- 1
Instructions:
1. Combine all the cake ingredients and set aside.
2. Thoroughly combine the filling ingredients.
3. Pour half of the cake mix batter into baking pan and top with the filling ingredients. Pour the rest of the cake batter on top.
4. (I like to split it further and do batter, filling, batter, filling and then batter. If I really want something sweet I drizzle a little honey on top before baking.).
5. Bake at 350 degrees F. for 38-40 minutes in a 13x9" greased baking pan or Bundt cake pan. Meanwhile prepare the sugar glaze.
6. Cool cake on wire rack. Make sure you have something under the rack to catch the glaze though.
7. While still warm, poke holes in the cake and pour the glaze over it.
8. Enjoy!
Title: Best Sugar Cookies Ever!
Ingredients:
- 1 1/2 sugar
- 1 butter
- 1 salt
- 2 eggs
- 1 sour cream
- 2 vanilla
- 1 baking soda
- 1 baking powder
- 4 flour
Instructions:
1. Preheat oven to 400°F.
2. In a large mixing bowl, cream together sugar, butter and salt. In a separate bowl, mix flour, baking soda and baking powder, set aside.
3. Add eggs, sour cream and vanilla to the butter mixture. Mix until well blended.
4. Gradually add flour mixture to the butter mixture.
5. Refrigerate dough until firm enough to work with
6. Roll out dough to about ¼ inch thick and cut cookies
7. Bake for 5-8 minutes, be sure to check on them after 5 minutes and keep an eye on them. It doesn't take long for these puppies to burn or get too crunchy!
Title: Pear and Blackberry Sponge
Ingredients:
- 3 -4 pears
- 1 blackberry
- 2 cinnamon
- 2 sugar
- 2 lemon juice
- 1 self raising flour
- 3/4 sugar
- 3/4 eggs
- 2
Instructions:
1. Grease the container and fill with pears (cut into slices) and blackberries.
2. Add cinnamon, sugar and lemon juice.
3. In a separate bowl, mix the flour, sugar, oil and eggs until consistent.
4. Pour over the fruit and bake for 45 minutes- 1 hour at 180 degrees C.
Title: Old Fashioned Tea Cakes
Ingredients:
- 3/4 sugar
- 1 butter
- 1 margarine
- 2 1/2 egg
- 1/2 all-purpose flour
- 1/2 baking powder
- vanilla
Instructions:
1. Cream butter and sugar.
2. Add egg.
3. Sift flour and baking powder together.
4. Add to first mixture.
5. Add vanilla.
6. Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up.
7. Decorate with colored sugar and sprinkles if you want to do so before baking.
8. Bake 7 - 10 minute in oven, preheated to 350 degrees.
9. Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing.
10. I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.
Title: Yellow Squash Pie
Ingredients:
- 2 eggs
- 4 granulated sugar
- 3/4
- 4
- 9
Instructions:
1. Preheat oven to 350 degrees F.
2. Cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes.
3. In mixing bowl, combine squash, eggs and sugar; stir, but do not beat.
4. Add lemon extract.
5. Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator.
6. Serve cold. Tastes like lemon custard.
7. Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).
Title: Chocolate Cream Cake
Ingredients:
- 3
- 1
- 3
Instructions:
1. Place snack cakes vertically along inside of 8 inch springform pan.
2. Using butter knife spread frosting over inside of cakes lined up to cover them.
3. Spread one long edge of one of the remaining snack cakes with some of remaining frosting. Place inside first snack cake ring, pressing to adhere.
4. Repeat with remaining frosting and snack cakes to fill pan, placing long frosted edges next to long unfrosted edges.
5. Spread top of cake with 1 cup frosting. Refrigerate until set, at least 2 hours.
6. Remove side of pan. Spread top and side of cake with thin layer of frosting.
7. Refrigerate 30 minutes.
8. Spread cake with remaining frosting.
9. Refrigerate until set, at least 8 hours or overnight.
10. If desired, garnish with chocolate curls.
Title: Chocolate Delight
Ingredients:
- 1/2 butter
- 1 1/4 flour
- 1/2 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. Blend together butter and flour with a fork, mi in nuts and spread evenly in 9x12 cake pan. Bake at 375 degrees for 20 minutes until brown. Let cool. Whip cream cheese and mix in 1 cup of powdered sugar and 1/2 of cool whip topping. Spread on crust. Chill in refrigerator.
2. Prepare two packages of instant chocolate pudding, reduce milk to 3 cups. Spread on top of cream cheese layer. Refrigerate 1/2 hour. Top with remaining cool whip. Sprinkle with nuts if desired.
Title: Almond-Stuffed Pears
Ingredients:
- 6 pears
- 1/3 dry sherry
- 1 1/2 water
- 2 1/4 light brown sugar
- 1
- 1/8
Instructions:
1. Place pear halves, cut side down, in a 12 x 8 x 2-inch baking dish.
2. Combine sherry and water; pour over pears.
3. Cover and bake at 350 degrees for 15 minutes.
4. Turn pear halves over.
5. Combine almonds, sugar, and almond extract; stir well, and spoon equal amounts into cavity of each pear.
6. Bake uncovered, 5 additional minutes; serve warm.
Title: Vanilla Bean Panna Cotta
Ingredients:
- 2 heavy cream
- 1 vanilla bean
- 1/2 sugar
- 1 1/2 unflavored gelatin
- 1/2 milk
- 1/2
Instructions:
1. .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
2. Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
3. NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
4. TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance – perfect for parties!
Title: Cream Kunafa
Ingredients:
- 1 1/4 sugar
- 3/4 water
- 1/2 lemon juice
- 1/2 heavy cream
- 1/2 sugar
- 4 unsalted butter
- 1/2 pistachios
- 4
- 1
- 1/2 - 3/4
- 1/3
Instructions:
1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
2. In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
3. Add cream, mix well.
4. Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
5. In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
6. Add melted butter over pastry mixing well with hands, until covered.
7. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
8. Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
9. Garnish with chopped pistachios.
10. Enjoy after cooled to room temperature.
Title: Snickers Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 butter
- 1 1/2 walnuts
- 1
- 14
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Set aside 1/2 cup each of chocolate chips and walnuts.
3. Make cake mix according to directions.
4. Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes.
5. In a saucepan over medium low heat melt caramels, margarine, and milk.
6. Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts.
7. Pour remaining batter over this and sprinkle top with 1/2 cup walnuts.
8. Bake again at 350°F for 20-30 minutes.
9. Remove from heat; cool completely and frost with milk chocolate frosting.
10. Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.
Title: Orange Sunshine Cake
Ingredients:
- 2 eggs
- 4 sugar
- 4 self rising flour
- 1 salt
- 1 orange, juice and rind of
- 4 butter
Instructions:
1. Grease and lightly flour cake tin.
2. Beat butter and sugar for about 5 minutes.
3. Add eggs to mixture and stir.
4. Add grated orange peel, sifted flour and salt.
5. Stir lightly to mix.
6. Pour into prepared cake tin.
7. Bake in moderate oven 350 degrees F (150C) for around 40 minutes.
8. (Use the juice from the orange to make the icing by mixing it with powdered sugar and butter.).
Title: Chocolate-Banana Bread Puddings
Ingredients:
- 1 unsalted butter
- 2 brown sugar
- 3 bananas
- 1 milk
- 2 eggs
- 2 pure vanilla extract
- 10
- 9 1/3
Instructions:
1. Preheat the oven to 350. Line 12 muffin tins with paper or foil liners.
2. In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas shold be softened and sticky. Remove from the heat and let cool.
3. In a large bowl, whisk together the milk, eggs, and vanilla.
4. Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
5. Add the bread to the custard and let soack unti the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
6. Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.
Title: Banana Filling
Ingredients:
- 3/4 confectioners' sugar
- 1/4 flour
- 1/2 milk
- 5 butter
- 2 firm bananas
- 1 vanilla extract
Instructions:
1. Combine confectioners' sugar, flour, and milk in a saucepan; cook, stirring, until smooth.
2. Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly.
3. Beat butter into the chilled mixture, a tablespoon at a time.
4. Fold in sliced bananas and vanilla.
Title: Homemade Marshmallows
Ingredients:
- 3 unflavored gelatin
- 1 cold water
- 12 granulated sugar
- 1 light corn syrup
- 1/4 kosher salt
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1/4 cornstarch
Instructions:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. For regular marshmallows:
5. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
6. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
7. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
8. For miniature marshmallows:
9. Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
10. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
11. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.