lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Coconut Rice Pudding
Ingredients:
- 1/2 basmati rice
- 1 coconut milk
- 1 1/4 low-fat milk
- 1/2 sugar
- 1 salt
- 2 fresh ginger
Instructions:
1. In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
2. In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
3. Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
4. Serve plain or with fresh sliced mango.
Title: Simple Chocolate Mousse
Ingredients:
- 1 chocolate pudding mix
- 3/4 2% low-fat milk
- 1 instant coffee powder
- 1 cream cheese
Instructions:
1. Put pudding mix, milk and coffee into saucepan, mix well.
2. Over medium heat cook, stirring constantly, until it boils.
3. Add cream cheese and beat until blended.
4. Place in a mould with wax paper on top and chill at least 2 hours.
Title: Basic Shortcrust Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 salt
- 3/4 butter
- 1/4 shortening
- 1/2 cold water
- 1 white vinegar
- lemon juice
Instructions:
1. In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
2. In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
3. Roll out as needed or wrap the dough in plastic wrap and chill.
4. To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
5. Makes enough pastry for one 9-or 10 inch double crust pie.
6. Lucy Waverman’s Cooking School Cookbook.
Title: Whipped Cream Icing
Ingredients:
- 1 gelatin
- 4 water
- 1 heavy whipping cream
- 1/4 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. Combine Gelatin and Cold Water in small saucepan.
2. Let stand until thick.
3. Place over low heat, stirring constantly, just until Gelatin dissolves.
4. Remove from heat and cool, but do not allow to set.
5. Whip Cream, Sugar and Vanilla until slightly thickened.
6. While beating slowly, gradually add Gelatin to Whipped Cream mixture.
7. Whip at high speed until stiff.
Title: California Walnut Meringues With Limoncello Buttercream
Ingredients:
- 1 1/8 walnuts
- 1 3/4 icing sugar
- 1 sugar
- 1 salt
- 2 pure vanilla extract
- 1 coconut oil
- 1 icing sugar
- 2 lemon, zest of
- 1/4
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 375°F Line a baking sheet with parchment (do not grease or use silicone).
2. Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. Set aside.
3. In a very clean bowl with electric beaters, beat the egg white, meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes).
4. Beat in the vanilla and colouring until well blended.
5. Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny.
6. Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment.
7. Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes.
8. Place in the oven and immediately reduce the oven temperature to 350°F
9. Bake 10-12 minutes and cool completely on the sheets.
10. For filling:
11. Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy.
12. Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture.
Title: On the Fence Brownies
Ingredients:
- 1 unsalted butter
- 2 1/4 sugar
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 eggs
- 4 unbleached all-purpose flour
- 1 1/2 chocolate chips
- 1 walnuts
- 1 pecans
- 1
Instructions:
1. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
2. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, chips, espresso powder, and nuts, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13-inch pan.
3. Bake the brownies in a preheated 350°F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely). Remove them from the oven and cool on a rack before cutting and serving.
Title: German Chocolate Sponge Cake: Schokolade Biskuittorte
Ingredients:
- 4 eggs
- 3/4 sugar
- 3 milk
- 3 pure vanilla extract
- 1/2 cake flour
- 2/3 salt
- 1/4 heavy cream
- 1/8 confectioners' sugar
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.
2. Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.
3. Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla.
4. Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.
5. Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.
6. Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.
7. FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.
8. Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
9. Kaffeehaus.Rick Rodgers.
Title: Mokka-Chocolate-Pretzels
Ingredients:
- 200 chocolate
- 350 flour
- 3 instant coffee powder
- 1 sugar
- 125 butter
- 250 egg
- 1 ground hazelnuts
- 65
Instructions:
1. Grate the chocolate finely. Combine with flour, 1 tbs cocoa powder, coffee powder, butter, sugar, egg and hazelnuts. Using the dough hooks work into a smooth dough. Divide into three parts and roll those into coils of approximately 4 cm in diameter. Wrap with cling film and cool for 30 minutes.
2. Take out of the fridge and preheat the oven to 200°C.
3. Cut coils into 1cm thick slices and roll these out into long strings (fingerthick or smaller). Form into pretzels and put onto a paper-lined baking sheet.
4. Bake for about 15 minutes. When cooled, you can dipp them into melted chocolate or decorate them with fine lines of melted chocolate.
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1 vanilla
- 1/4 butter
- 2 powdered sugar
Instructions:
1. Beat Cream Cheese and Butter at high speed till very fluffy.
2. Add Powdered Sugar and vanilla at low speed till all is blended inches.
3. Whip at high speed till fluffy.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 sugar
- 1/4 salt
- 1/2 white vinegar
- 1 cider vinegar
- 1 vanilla extract
- 1/3 water
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour an 8 inch square pan.
3. Combine the first 5 ingredients and sift them together in the baking pan.
4. Shake the pan to level the ingredients.
5. Make 3 holes in the flour mixture with the back of the spoon.
6. Pour the vinegar in one hole, vanilla in another, and the salad oil in the remaining one.
7. Pour the water over all.
8. Using a table fork mix well.
9. Make sure you get all the flour out of the corners, etc.
10. Mixing will take about 1 1/2 minutes and batter will be almost smooth.
11. Bake 30 minutes or until toothpick comes out of center clean.
12. Cool completely, in or out of pan.
13. Dust with powdered sugar before serving.
Title: Chili's White Chocolate Molten Cake
Ingredients:
- 18 white chocolate chips
- 1 water
- 1 1/3 eggs
- 1/3 vanilla extract
- 3 vanilla ice cream
- 1 -2 raspberry sauce
Instructions:
1. Prepare your cake mix as directed on box. Prepare a bundt cake pan with cooking spray.
2. Bake as directed. Let you cake cool just a little -- you want to serve it warm. Now, if you want to be really creative, you can slice your cake so that you can fill it with the white morsels that you will be melting. We haven't worried about being that creative yet.
3. So we melt the white morsels in the microwave just enough to warm them, stir them & spread over each cake slice. Scoop your desired amount of ice cream (we like Publix vanilla) & place it on your cake slice. Drizzle with Raspberry sauce & if you like, you can use a vegetable peeler & grate some vanilla bark to sprinkle over the top. Enjoy!
4. You can use your judgement on the white morsels, vanilla ice cream, raspberry sauce & vanilla bark to suit your taste.
Title: Special Strawberry Dessert
Ingredients:
- 1 strawberry
- 8 sour cream
- 1 brown sugar
Instructions:
1. Dip strawberries in sour cream.
2. Roll in brown sugar. Yum!
Title: Kiwidutch's Rum Balls, Sultanas, Nuts, No Condensed Milk, Not
Ingredients:
- 8 -10 butter
- 100 cocoa powder
- 1 icing sugar
- 3/4 rum
- 1/2 walnuts
- 1 sultana
- 1/4 coconut
- 1/4
Instructions:
1. Crush the plain cookies by hand or in a food processor, then tip into a mixing bowl.
2. Chop the nuts and sultanas by hand or place them both into the food processor together and pulse until chopped. (If you do the sultanas alone they will just fly around the sides of the bowl and not get near the blade).
3. Add sultanas, nuts, butter, cocoa, icing sugar, coconut, Rum to the mixing bowl, and mix well.
4. If the mixture is too wet, add a little more cookie crumbs (this can happen sometimes if the crumbs are processed too finely).
5. Roll into small balls, and roll these immediately into the extra coconut to coat.
6. The balls will be quite soft when made but will firm up once refrigerated for a little while.
7. Enjoy!
Title: Whiskey Fudge
Ingredients:
- 19 bittersweet chocolate
- 1 sweetened condensed milk
- 1/3
Instructions:
1. In saucepan, over medium low, combine chocolate and condensed milk. Cook until chocolate is almost melted.
2. Remove from heat and add whiskey, stirring until smooth.
3. Spread in prepared pan. Cover and refrigerate until firm. Cut in squares.
Title: Bread Pudding
Ingredients:
- 1/3 sugar
- 1 cinnamon
- 1/4 allspice
- 1/4 ginger
- 3 milk
- 3 eggs
- 2 margarine
- 3 raisins
- 1/2 sugar
- 3/4 water
- 3/4 flour
- 2 cinnamon
- 1/2 salt
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Combine sugar, cinnamon, allspice, and ginger.
3. Add scalded milk slowly to eggs; mix well.
4. Add sugar-spice mixture and margarine. Stir until sugar dissolves.
5. Combine bread cubes (dried) and raisins in buttered 1 1/2 quart casserole.
6. Pour custard mixture over; mix.
7. Place casserole in larger pan with some water in the bottom of it.
8. Bake one hour or until a knife inserted in center comes out clean.
9. To make topping combine sugar, water, flour, cinnamon, and salt.
10. Bring to boil.
11. After taking off heat, add vanilla.
Title: Chocolate Bread Pudding Cups
Ingredients:
- 2 eggs
- 1 skim milk
- 2 skim milk
- 1/4 sugar
- 2 brown sugar
- 1/2 vanilla
- 1/4 nutmeg
- 1/2 cinnamon
- 2 butter
- 9 margarine
- 8
Instructions:
1. Preheat oven to 350.
2. In a large bowl, whisk eggs to blend the yolks and whites. Add the milk, sugar, brown sugar, vanilla, nutmeg, cinnamon, and butter and stir until well blended. If you are not using the nutmeg add an additional 1/4 teaspoon cinnamon.
3. In another large bowl, break up bread into small, 1" pieces. Pour in milk mixture and press down on the bread to absorb the milk mixture.
4. Spray a muffin pan with non-stick cooking spray or use muffin tin liners. Spoon two tablespoons of the mixture into the cups then add about 6 tablespoons chocolate chips. Add another tablespoon of the bread mixture and top with a few more chips (about 2 tablespoons).
5. Bake for 35 minutes, or until the edges of the bread are browned.
Title: Hot Milk Cake
Ingredients:
- 4 eggs
- 2 sugar
- 2 1/4 flour
- 2 1/4 baking powder
- 1 vanilla
- 1 1/4 milk
- 10 butter
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs on high until thick, (5 minutes).
3. Gradually add sugar and beat until light and fluffy.
4. Combine flour and baking powder.
5. Add to batter and beat on low until smooth.
6. Add vanilla.
7. In saucepan, heat milk and butter just until the butter melts.
8. Add to batter, beat until combined.
9. Pour into a well-greased 13x9 pan.
10. Bake for 35 minutes.
11. Test for doneness.
Title: Homestyle Vegan Chocolate Chip Cookies
Ingredients:
- 1 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 sea salt
- 1/4 pure maple syrup
- 1/3 pure vanilla extract
- 1 - 1 1/2 canola oil
- 1/4 molasses
- 1/3
Instructions:
1. Preheat oven to 350°F (176°C).
2. In a bowl, sift in the flour, baking powder, and baking soda.
3. Add the sugar and salt, and stir until well combined.
4. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
5. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
6. Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
7. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
8. Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
9. Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
Title: Diploma Cookies
Ingredients:
- 2 fresh lime juice
- 1 lemon juice
- 1/2 sugar
- 1/2 all-purpose flour
- 1/3 butter
- 1
Instructions:
1. Heat oven to 350°F Lightly spray cookie sheets with no-stick cooking spray. Generously butter handle of wooden spoon. Set aside.
2. Combine egg whites and lime juice in large bowl. Beat at high speed until foamy. Continue beating, gradually adding sugar, until glossy and stiff peaks form. Gently stir in flour and butter.
3. Spoon 2 teaspoon batter onto prepared cookie sheet; evenly spread batter to 3-inch circle. Repeat with remaining batter, placing only 3 cookies on each cookie sheet. (Do not reuse cookie sheets without first washing and reapplying no stick cooking spray.).
4. Bake for 5 to 8 minutes or until edges just begin to brown. Immediately shape cookies by wrapping around buttered handle of wooden spoon. Gently remove from cookie sheet; cool completely.
5. Melt candy coating in 1-quart saucepan over low heat, stirring occasionally, until melted (3 to 4 minutes). Carefully dip each end of cookie in coating. Gently shake cookie to remove excess coating. (Cookies are very fragile.) Place on waxed paper until coating is set (15 minutes). Repeat with remaining cookies and coating.
6. Insert 1 fortune inside each cookie. Tie ribbons in school colors around center of each cookie.
7. Recipe Tip
8. If using dark cookie sheet, line with aluminum foil; spray with no-stick cooking spray.
9. Recipe Tip.
10. When cookies are baked, immediately loosen them from the cookie sheet with a thin metal spatula. Working quickly, place buttered handle of wooden spoon on one side of cookie; carefully roll up. Keep bowl of spoon over edge of counter to make rolling easier. Slide cookie off spoon handle onto cooling rack. If cookies harden before rolling them, put cookies back into the oven until they soften (about 1 minute.
Title: Blueberry Tart
Ingredients:
- 1/4 brown sugar
- 1 flour
- 1/2 butter
- 1 margarine
- 1 pecans
- 3/4 cream cheese
- 1 sugar
- 1 vanilla
- 1 salt
- 1 Cool Whip
Instructions:
1. Preheat oven to 350F degrees.
2. Combine brown sugar, flour, butter& nuts- press evenly into bottom of an ungreased 13x9 (or 12x8) pan, making sure crust mixture is fairly thin.
3. Bake approximately 20 minutes; cool completely.
4. In a large bowl, combine cream cheese, sugar, vanilla& salt; fold in Cool Whip.
5. Spread mixture on top of cooled crust.
6. Carefully spoon pie filling over cream cheese mixture.
7. Chill overnight to set.
Title: Giant Killer Cake
Ingredients:
- 1 butter
- 1 water
- 4 flour
- 2 sugar
- 2 salt
- 1/2 eggs
- 2 sour cream
- 1/2 baking soda
- 1 butter
- 1/2 milk
- 4 confectioners' sugar
- 6 vanilla
- 1 walnuts
- 1
Instructions:
1. Bring butter, water and cocoa to a boil.
2. Pour into a mixing bowl and add flour, sugar and salt; beat well.
3. Add eggs, sour cream and baking soda; beat.
4. Pour into a greased 18x12 cooking sheet with sides.
5. Bake at 350° for 25 minutes.
6. To prepare frosting, bring butter, cocoa and milk to a boil.
7. Add sugar, vanilla and walnuts; blend well.
8. Cool cake.
9. Frost with warm icing.
Title: Basic Cake (Gluten-Free)
Ingredients:
- 1/3 oleo
- 1 sugar
- 2 eggs
- 1 lemon, rind of
- 1 potato starch
- 1/3 tapioca flour
- 3 xanthan gum
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 buttermilk
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Coat two 8-inch round pans with cooking spray and line with parchment paper or waxed paper.
3. Using an electric mixer and large mixing bowl, cream together butter and sugar on medium speed until thoroughly blended.
4. Mix in eggs and grated lemon peel on low speed until blended.
5. In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, and salt.
6. In another medium bowl, combine buttermilk and vanilla extract.
7. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk, beginnning and ending with dry ingredients.
8. Mix just until combined.
9. Spoon batter into prepared pans and smooth tops.
10. Bake 8-inch cakes for about 30-35 minutes or until tops are golden brown and a cake tester inserted in the center comes out clean.
11. Let cakes cool in pans for 5 minutes, then remove from pan, and cool on rack.
Title: No-Bake Strawberry Couscous Cake
Ingredients:
- 1 couscous
- 1 1/2 soymilk
- 1/2 water
- 1/4 sea salt
- 1 vanilla extract
- 1 strawberry
- 1 kudzu
- 2/3 lemon peel
- 1 vanilla extract
- 1/2
Instructions:
1. Cake:.
2. In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
3. Topping:.
4. Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Title: Peanut Butter Bacon Truffles
Ingredients:
- 8 bacon
- 4 -6 raw sugar
- 1/2 sea salt
- 1/4
- 1 1/2
- 1/4
Instructions:
1. Fry bacon in a pan over medium heat until very crispy.Remove to a paper towel lined plate to drain well.
2. Transfer bacon to a food processor along with the 4 tsp sugar and peanuts.Grind to a medium-fine texture.Transfer to a bowl and add the peanut butter and salt to taste.Taste the mixture; you may want to add more sugar,especially if the peanut butter was unsweetened.
3. Cover with plastic wrap and place in fridge until very firm.
4. Roll the peanut butter mixture by hand or spoons into 1'' balls,placing them on a tray lined with wax paper.Chill again until firm.
5. place the cocoa in a bowl;set aside.Place the chocolate chips in a heatproof bowl set over a pot of water.Heat over medium-low until the water is simmering and stir the chocolate until melted and smooth.Remove from heat.
6. One at a time roll the peanut butter balls in the melted chocolate and then in the cocoa powder.Serve room temperature.
7. Store any remaining truffles in a covered container thoroughly covered in cocoa powder for up to 1 week.
Title: Romany Creams
Ingredients:
- 2 coconut
- 1 baking powder
- 1/2 margarine
- 2 cocoa powder
- 2 1/2 flour
- 1 salt
- 1 sugar
- 1 boiling water
Instructions:
1. Cream margarine and sugar well together in a bowl.
2. Add the sifted flour, salt and baking powder.
3. Mix the cocoa powder into the boiling water.
4. Add to the flour-sugar mixture.
5. If the dough is a bit soft, add some more coconut.
6. Form into balls.
7. Press with the back of a fork.
8. Bake at 350 degrees F.
9. Sandwich together with melted chocolate for an extravagant cookie!
10. Likewise, repeat for all the cookies and gobble'em down and enjoy the yummy feeling they impart!
Title: Lady Baltimore Layered Cake Filling
Ingredients:
- 1/2 pecans
- 1/3 dried fig
- 1/3 raisins
- 3 maraschino cherries
- 2 White Mountain Cream Frosting
- 1 1/2
Instructions:
1. Combine pecans, figs, raisins, cherries and orange rind in a medium-size bowl; toss to mix well.
2. Fold in Pink Mountain Cream Frosting until well blended.
3. Fills two 9-inch layers.