lumicero/recipes-ing2inst huggingface dataset:
Title: Flourless Poppy Seed Chocolate Cake
Ingredients:
- 1 1/4 poppy seeds
- 6 unsalted butter
- 3 1/2 dark chocolate
- 3 eggs
- 2/3 vanilla extract
- 1 brandy
- 1 rum
- 1 salt
- 1 powdered sugar
- ice cream
Instructions:
1. In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
2. Drain well using a coffee filter. Set aside.
3. In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
4. In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
5. Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
6. In another medium bowl, beat egg yolks and coconut sugar until smooth.
7. Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
8. Add poppy seeds and mix. Add almond meal and salt and mix.
9. Fold in the egg whites and mix until blended.
10. Bake for about 40 minutes. Cool and remove the cake from the pan.
11. Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
12. Infuse love and serve with whipped cream and/or ice cream if desired.
Title: Baileys and Chocolate Cheesecake!
Ingredients:
- 100 butter
- 250 Philadelphia Cream Cheese
- 600 irish cream
- 25 icing sugar
- 100 chocolate
- 300 cocoa powder
- 100
- 200
Instructions:
1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
2. Remove from the heat and press into the bottom of a lined 18cm/7in springform tin.
3. Place in the refrigerator and allow to set for one hour.
4. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar.
5. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
6. Refrigerate and allow to set for a further two hours.
7. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.
Title: Russian Tea Cakes
Ingredients:
- 1 butter
- 1 vanilla extract
- 6 confectioners' sugar
- 2 flour
- 1 walnuts
- 1/3 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl, cream butter and vanilla until smooth.
3. Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
4. Mix in chopped walnuts.
5. Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
6. Bake for 12 minutes.
7. Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
Title: Southern Style Coconut Pie
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 1 milk
- 2 coconut
- 1 vanilla
- 1 baking soda
- 1/2 nutmeg
- 1
Instructions:
1. Preheat oven to 350-degrees.
2. Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first).
3. In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients.
4. Pour into the pre-baked pie shell.
5. Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes.
6. Serve warm or cooled to room temperature.
Title: Super Simple Chocolate Covered Pretzels
Ingredients:
- 1/2
- 22
Instructions:
1. Put chocolate in small bowl.
2. Microwave for 35 seconds.
3. The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
4. Lay out a piece of foil.
5. Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
6. Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).
Title: Lemon Platinum Cake
Ingredients:
- 8 cream of tartar
- 1 salt
- 1/2 sugar
- 1 all-purpose flour
- 7 lemon juice
- 1 lemon peel
- 1/3 sugar
- 2 cornstarch
- 1 salt
- 1/4 water
- 1 lemon juice
- 1 1/4 butter
- 2 lemon peel
- 3 granulated sugar
- 1 lemon juice
- 2 cream of tartar
- 3/4 salt
- 1/4
- 1/2
- 1
- 2
Instructions:
1. Heat oven to 325.
2. For Cake:.
3. In a large bowl, beat egg whites until foamy.
4. Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form.
5. Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
6. In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes.
7. Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
8. Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute.
9. By hand, gently gold egg yolk mixture into egg white mixture.
10. Pour batter into ungreased 10 inch tube pan.
11. Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center.
12. Let cool and remove from pan.
13. For Filling:.
14. In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well.
15. Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.
16. In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks.
17. Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly.
18. Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool.
19. For Frosting:.
20. Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl.
21. Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water.
22. Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form.
23. Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks.
24. To assemble the cake, slice it horizontally to make 3 layers.
25. Place bottom layer on serving plate, spread with half of filling mixture.
26. Place middle layer on top, spread with remaining filling.
27. Top with third layer and spread sides, center and top of cake with frosting.
28. Refrigerate at least one hour before serving.
Title: Cranberry Kissel
Ingredients:
- 1/2 cranberries
- 1 water
- 2 sugar
- potato flour
Instructions:
1. Rinse cranberries and put to boil in water.
2. When all the berries have burst, strain and force through a sieve.
3. Retain the liquid and pulp; discard the skins.
4. Reheat the juice while mixing in the sugar to taste.
5. Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.
6. Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.
7. Cover and cool.
8. Serve topped with whipped cream.
Title: Hazel's Frozen Strawberry Cake
Ingredients:
- 1 eggs
- 4 butter
- 1/2 margarine
- 1 powdered sugar
- 1 pecans
- 1 Cool Whip
- 2 frozen strawberries
Instructions:
1. Line sheet cake pan with 1/2 of crumbs.
2. Mix and cook until thick the eggs, butter, and powdered sugar.
3. Cool above mixture and add 2 teaspoons vanilla.
4. Spread over crumbs in pan.
5. Sprinkle one cup of chopped pecans over this.
6. Take 1/2 carton of Cool Whip and spread over pecans.
7. Add strawberries over all.
8. Spread remaining half of Cool Whip over all.
9. Sprinkle remainder of crumbs over Cool Whip.
10. Freeze.
11. Let thaw slightly before serving.
Title: Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 self-rising flour
- 1 coconut milk
- 1 vanilla extract
- 3/4 sugar
- 1 sour cream
- 4 milk
- 1 sweetened flaked coconut
- 1 1/2 sugar
- 1/3 water
- 1/4 cream of tartar
- 1/8 light corn syrup
- 2 salt
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour three 9-inch round cake pans and set aside.
3. Prepare coconut cake:
4. In large bowl, with mixer on medium, beat butter until creamy.
5. Add sugar and continue beating 6 minutes or until light and fluffy.
6. Add eggs 1 at a time beating well after each one.
7. Add flour and milk alternately to butter mixture, beginning and ending w/flour.
8. Add vanilla and beat until just mixed.
9. Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level.
10. Bake 25 to 30 minutes or until toothpick comes out clean.
11. While cake is baking prepare coconut filling:
12. In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.
13. Cool layers on wire racks for 10 minutes.
14. Use butter knife to loosen layers from pans and place on work surface.
15. Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over.
16. Spread 1/3 of the filling on each layer.
17. Place 1 layer on cake plate, top w/2nd and 3rd layer.
18. Use Skewers to prevent cake from shifting.
19. Cover and refrigerate 1 hour or up to 3 days to absorb filling.
20. When ready to assemble cake prepare frosting:
21. In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute.
22. Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top.
23. With the mixer on high speed, beat until soft peaks form and temperature reaches 160°F on instant-read thermometer, about 7 minutes.
24. Beat in vanilla.
25. Use frosting to frost top and side of cake.
26. Sprinkle cake with remaining coconut.
27. Garnish with strawberries.
Title: Orange Cointreau Cake
Ingredients:
- 4 eggs
- 1/2 sugar
- 1/2 all-purpose flour
- 1/2 butter
- 2 oranges
- 3 sugar
- 1/2 sugar
- 1 cornstarch
- 3 all-purpose flour
- 2 milk
- 2 Cointreau liqueur
- 5
- 2
Instructions:
1. For genoise: Preheat oven to 375°F.
2. Lightly butter and flour a 9 inch cake pan.
3. Beat eggs and sugar in large, heatproof bowl until well-blended.
4. Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
5. Return bowl to mixer and beat until cool and quadrupled in volume.
6. Gently fold in flour, then butter, do not overmix.
7. Pour into prepared pan.
8. Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
9. Invert onto rack and let cool.
10. For custard: Finely grate zest off the 2 oranges; reserve oranges.
11. Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
12. Scald milk.
13. Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
14. Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
15. Add peel.
16. Place plastic wrap directly onto surface and cool completely.
17. To assemble: Cut cake into 3 even layers using a long, serrated knife.
18. Brush each layer with some of the Cointreau.
19. Set 1 layer on a cake plate and spread with half of custard.
20. Repeat with second layer.
21. Add third layer.
22. Frost top and sides with whipped cream.
23. Thinly slice and remove membranes from sections of reserved oranges.
24. Try to make attractive pieces.
25. Decorate top of cake with these if desired.
26. Refrigerate until ready to serve.
Title: Froggie's Delectable Chocolate Balls
Ingredients:
- 18
- 1
Instructions:
1. Bake chocolate cake mix as directed.
2. Remove from oven. While still hot, crumble cake into a mixing bowl.
3. Stir in can of icing until all cake is coated and moist.
4. Chill mixture for about an hour.
5. Roll chilled mixture into 1/2 inch balls.
6. Melt almond bark in the microwave.
7. Dip each cake ball into the almond bark and place on wax paper to harden.
8. This recipe can be made with any cake mix you like. For an extra rich flavor, use german chocolate icing with chocolate cake. Or use Strawberry cake and white almond bark. Experimentation is the fun part!
Title: Coeur a La Creme With Raspberry and Grand Marnier Sauce
Ingredients:
- 12 cream cheese
- 1 1/4 confectioners' sugar
- 2 1/2 heavy cream
- 2 pure vanilla extract
- 1/4 lemon zest
- 1 vanilla bean
- 1 fresh raspberry
- 1/2 fresh raspberry
- 1/2 sugar
- 1
- 2
Instructions:
1. Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
2. Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
3. To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
4. You can find a coure de creme mold that is made for this dish at french specialty stores or online.
Title: Green Beans Lebanese
Ingredients:
- 2 -4 shoulder lamb chops
- 2 -3 extra virgin olive oil
- 2 green beans
- 2 tomatoes
- 1 onion
- 2 garlic
- 1/4 fresh ground black pepper
- 1 salt
- 1/2 ground allspice
- 4 -6 hot water
Instructions:
1. Brown lamb and bones in hot oil in skillet.
2. Add onions and saute until lightly browned.
3. Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
4. Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
5. Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
6. Taste broth, and add more salt and pepper if needed.
7. Continue cooking until beans are done.
8. Uncover, and let liquid cook down if you prefer a less juicy dish.
9. Tastes best if prepared a day ahead and reheated for serving.
10. Pick out and discard bones before serving.
Title: West Indies Summer Soup
Ingredients:
- 4 cantaloupe
- 2 mangoes
- 2 plain yogurt
- 1 lime juice
- 2 liquid honey
- 2 ground ginger
- 1 ground cinnamon
- 1/2
Instructions:
1. Process all ingredients in blender or food processor until smooth.
2. Transfer to a large serving bowl.
3. Chill for at least 2 hours until cold.
Title: Vanilla Butter-Creme Chocolate Ganache Birthday Cake
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 2 sugar
- 4 eggs
- 3 flour
- 2 baking powder
- 1/2 buttermilk
- 1/3 buttermilk
- 1 heavy whipping cream
- 1/4 vanilla
- 2 butter
- 1 1/2 cream cheese
- 12 unsalted butter
- 1 icing sugar
- 6 vanilla
- 1 heavy whipping cream
- 2
- 3/4
- 5
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 3 (9 inch) cake pans.
3. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
4. Add sugar, beating until fluffy.
5. Add egg yolks, one at a time, beating well after each addition.
6. In a medium bowl, combine flour and baking powder.
7. In a small bowl, combine milk, buttermilk, cream and vanilla.
8. Add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating until just combined.
9. In a medium bowl, beat egg whites at medium speed with an electric mixer until stiff.
10. Gently fold egg whites into batter.
11. Spoon batter evenly into prepared pans.
12. Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
13. Let cool in pans for 10 minutes.
14. Remove from pans and cool completely on wire racks.
15. Spread Vanilla Butter Crème in between layers and on top and sides of cake.
16. Place cake in freezer for 30 minutes.
17. Pour warm Ganache over top of cake letting it run down sides.
18. For the Vanilla Butter Crème in a large bowl beat butters and cream cheese at medium speed with a electric mixer until creamy.
19. Gradually beat in icing sugar until smooth.
20. Beat in vanilla and Wilton's Butter flavor.
21. In a medium bowl combine cream and chocolate.
22. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes).
23. Make sure the chocolate is just a little warm. Carefully and gently spoon Ganache over top of the cake and allow to drip down the sides.
24. Let cool for 10 minutes.
Title: Chocolate Chip Pudding Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sugar
- 1/2 water
- 3/4 eggs
- 3/4 chocolate chips
- 4 sour cream
- 1 1/2
- 8
Instructions:
1. Mix cake mix, pudding and sugar all together.
2. Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter.
3. Add sour cream and chocolate chips.
4. Prepare a greased and floured bundt tube.
5. Pour into batter into Bundt Pan.
6. Bake for 50-60 minutes at 350 degrees.
7. Cool one hour before removing from pan.
Title: Creme Brulee
Ingredients:
- 8 eggs
- 4 brown sugar
- 6 heavy cream
- 1 salt
- 1/2 vanilla extract
- 1 brown sugar
- 3
Instructions:
1. Mix eggs, yolks, and 6 ounces brown sugar.
2. Heat cream to scalding point and gradually pour into eggs.
3. Add salt and vanilla.
4. Strain, divide into 12 individual 5 oz.
5. dishes or one shallow larger dish.
6. Bake in hot water bath at 350F for 30 minutes.
7. Let cool.
8. Dry 3 ounces brown sugar in a warm oven.
9. Break lumps with a rolling pin, sprinkle on top of custard and caramelize under the broiler.
Title: Finnish Cookies / Danish Finsk Broed
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 sugar
- 1 butter
- 2 eggs
- 1/4 sugar
- 1
Instructions:
1. Mix flour and sugar in a bowl, cut the butter in small pieces and cut it into the flour mixture.
2. Whip one egg and add to the dough, Gather the dough quickly. If you find the dough is too dry you can add a bit of water to help gather the dough.
3. Divide the dough into 4 portions and roll the dough into long ropes about as thick as your finger. Flatten the 'ropes' and cut them into 2 inch long cookies.
4. Place the cookies on cookie sheets lined with parchment paper and let them rest in a cool place for at least one hour.
5. Meanwhile - chop the almonds roughly and mix them with 1 tbsp sugar.
6. Whip one egg.
7. Preheat oven to 400°F.
8. Brush the cookies with egg and dust with almond/sugar mix.
9. Bake the cookies for 12-15 min at 400 F until golden.
Title: Christmas Mint Cookies
Ingredients:
- 1/2 baking chocolate
- 2 -3
- 1
Instructions:
1. Melt Chocolate over low heat.
2. Add 2 to 3 drops of Peppermint oil.
3. You do not need alot so make sure they are small drops.
4. Mix.
5. Line a cookies sheet with foil.
6. Dip Crackers into Chocolate,Cover and lay on cookie sheet make sure they do not touch.
7. Chill until firm.
8. Enjoy.
Title: Rolled Buttercream
Ingredients:
- 1 corn syrup
- 1 vanilla flavoring
- 1/2 salt
- 1 powdered sugar
- 1/2
- 7 -8
Instructions:
1. Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy.
2. Add flavorings and salt then, beat until blended.
3. Mix in powdered sugar all at one time, switch to your dough hook attachment.
4. Blend thoroughly, allowing the mixture to knead with the dough hook for approximately 5 to 7 minutes . The mixture will be very stiff.
5. turn icing onto work surface and knead for a few more minutes until smooth and well blended.
6. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.
7. Let come to room temperature before using,
8. For chocolate version: add 1/2 cup sifted cocoa powder, and decrease the powdered sugar to 6-1/2 to 7-1/2 cups.This will have a luscious Tootsie-Roll taste.
9. This will cover a two layer 10-inch round cake that has been torted and filled or just the two cake layers with a single layer of filling.
Title: Superlicious Float
Ingredients:
- 8 ice cream
- 2 2/3 mixed berries
- 1
- 4
Instructions:
1. Portion 2 scoops of ice cream and 2/3 cup fruit blend into each of 4 large glasses. Pour sparkling beverage over and top with a strawberry wafer cookie. Serve immediately.
2. Tip: For a creamy peach float try this recipe with vanilla ice cream.
Title: Steamed Jam Pudding
Ingredients:
- 1/2 butter
- 60 caster sugar
- 1/2 egg
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 milk
- 1/2
Instructions:
1. Grease a pudding bowl. Spread the jam in the base of the bowl.
2. Cream the butter and the sugar.
3. Add the egg beaten well and mix until smooth.
4. Sift the flour and the baking powder and add it inches.
5. Stir in the milk too and mix well. Pour this mixture gently over the jam in the bowl.
6. Cover and seal the bowl with foil and steam in pan filled with 2 cups of boiling water for an hour.
7. Check periodically to see that the water at the base has not dried up and top with boiling water if required.
8. (I use my pressure cooker and the containers it comes with and simmer for 45 minutes after the first whistle).
9. Run a knife along the edge of the pudding and invert into serving platter.
Title: Cherry Date Skillet Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 8 dates
- 1 egg
- 3 sweetened flaked coconut
- 4 maraschino cherry
- 1/2 vanilla
- 1
Instructions:
1. Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute.
2. Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes.
3. Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.
Title: Banana Flip Cookies (Cookie Mix)
Ingredients:
- 1/3 banana
- 1/3 butter
- 2 margarine
- 1 cream cheese
- 1 vanilla
- 1 egg
- 2 all-purpose flour
- 3 powdered sugar
- 1/2 butter
- 1/3 margarine
- 1 powdered sugar
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended.
3. Add cookie mix and flour; stir until soft dough forms.
4. With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.
5. Bake 7 to 9 minutes or until edges begin to brown.
6. Cool 2 minutes; remove from cookie sheets to cooling rack.
7. Cool completely, about 30 minutes.
8. In large bowl, beat filling ingredients with electric mixer on low speed until blended.
9. Beat on high speed about 2 minutes or until lightly and fluffy.
10. To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies.
11. Top each with one of the remaining cookies; gently press cookies together.
12. Sprinkle tops of sandwich cookies with powdered sugar.
13. Store between sheets of waxed paper in tightly covered container in refrigerator.