lumicero/recipes-ing2inst huggingface dataset:
Title: Rosettes
Ingredients:
- 1 egg
- 1/2 salt
- 1 sugar
- 1 milk
- 1 flour
- icing sugar
Instructions:
1. Make the rosette iron hot by dipping it in hot oil.
2. Dip iron in batter.
3. Dip iron in hot oil again and in about 30 seconds, gently pry batter off the iron with a fork until it falls away from the iron into the hot oil.
4. Fry until light golden brown.
5. Remove from oil and drain on paper towel.
6. When cool sprinkle with icing sugar.
Title: Flaky Hungarian Cookies
Ingredients:
- 4 flour
- 1 baking powder
- 1 cold water
- 1 vinegar
- 2 margarine
- 1 flour
- 1 walnuts
- 4 sugar
- 1 fresh lemon rind
- 3 dry curd cottage cheese
- 1/2 sugar
- 1/2 salt
- 1 eggs
- 1/2 poppy seed
- 1/2 sugar
- 2 milk
- 1/4 butter
- 1/2 fresh lemon rind
- 1 sugar
- 2 crushed pineapple
- 2
- 1/2
Instructions:
1. DOUGH:
2. Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
3. Butter Mixture:
4. Mix margarine, lard and flour together and allow it to soften.
5. When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
6. Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
7. Fill with chosen filling.
8. Bake at 375 degrees Fahrenheit.
9. Nut Filling:
10. Grind nuts.
11. Beat egg whites until stiff but still moist.
12. Fold in sugar and nuts carefully.
13. Add lemon rind.
14. Pot Cheese filling:
15. Mash cottage cheese with fork.
16. Add sugar, salt and eggs. Mix very well.
17. Poppyseed Filling:
18. Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
19. Add lemon rind.
20. Cool well before using.
21. Apricot Filling:
22. Cook dried apricots until tender; mash and add sugar to taste.
23. Drained crushed pineapple may be added.
Title: Caramel Apple Upside-Down Cakes
Ingredients:
- 2 1/4 sugar
- 1/4 water
- 2 unsalted butter
- 1/2 unsalted butter
- 4 golden delicious apples
- 1 3/4 cake flour
- 1/2 baking powder
- 1/2 salt
- 2 eggs
- 1 vanilla extract
- 1/2 vanilla ice cream
Instructions:
1. Combine 1 1/2 cups sugar and 1/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 1/4-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.
2. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.
3. Preheat oven to 325°F Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).
4. Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.
Title: Poached Pears With Creme Anglaise
Ingredients:
- 2 milk
- 2 eggs
- 1 sugar
- 1/4 vanilla extract
- 2 bartlett pears
- 8 -10 pomegranate juice
- 6 light brown sugar
- 1 lemon
- 1 cinnamon stick
- 1 cornstarch
- 2 pomegranate
- 1 mint sprigs
- 1
- 12
Instructions:
1. To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
2. Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
3. In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
4. Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
5. Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
6. Stir in the vanilla.
7. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
8. Refrigerate for at least 2 hours or for up to 2 days.
9. Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
10. With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
11. Trim the bottoms so they stand upright.
12. Leaving the stems intact, peel the pears.
13. In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
14. Bring to boil over high heat, then reduce heat to simmer.
15. Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
16. In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
17. Fill a large bowl with cool water.
18. Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
19. Discard peels and membrane; drain and reserve the seeds.
20. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
21. Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
22. Remove and discard the cinnamon stick.
23. Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
24. Mix orange liqueur and cornstarch together in a small bowl.
25. Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
26. Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
27. Sprinkle with pomegranate seeds and garnish with a mint sprig.
28. Serve the remaining glaze alongside.
Title: Apple-Filled Cake
Ingredients:
- 2 eggs
- 1 granulated sugar
- 1/2 all-purpose flour
- 3 baking powder
- 1 1/2 salt
- 2 apples
- 1/4 brown sugar
- 4 ground cinnamon
- 1/2
- 2
Instructions:
1. Beat the eggs and granulated sugar in a large bowl until thoroughly blended.
2. Beat in the vegetable oil and apple juice.
3. Combine the flour, baking powder and salt.
4. Stir into the egg mixture, beating just until smooth.
5. Spread half of the batter in a greased 9" x 9" baking pan.
6. Combine the apples, brown sugar and cinnamon.
7. Toss lightly to coat.
8. Spread over the batter in the pan.
9. Cover with the remaining batter.
10. Bake in a preheated 350 degree F oven for 50 to 55 minutes or until a toothpick inserted in the centre comes out clean.
11. Cool completely in the pan on a rack.
Title: Absolutely Addicting "cheese Bread" Dessert
Ingredients:
- 4 Philadelphia Cream Cheese
- 16 sugar
- 3/4 egg
- 1 egg
- 1 vanilla extract
- 2
Instructions:
1. Pre-heat oven to 325 degrees.
2. First, make the batter by mixing your cream cheese, sugar, vanilla, and 1 egg together.
3. On a medium cookie sheet, spread out 2 opened Pillsbury Rolls for bottom layer.
4. Pour batter on first layer, spread evenly (yum!) and don't forget about the corners!
5. Lay out remaining 2 Pillsbury Rolls for top layer. This part is pretty tricky but it doesn't have to look perfect to taste perfect.
6. Take 2nd egg, and brush it on top layer. I use the whole egg.
7. Bake on center rack at 325 degrees for 20 minutes. Remove from heat before top gets too brown for best results.
8. Cut into squares, and serve!
Title: Creme Caramel
Ingredients:
- 3 eggs
- 1/4 sugar
- 1 1/2 milk
- 1 vanilla extract
- 1/4 sugar
- 1/4 water
- 1 hot water
Instructions:
1. Preparation.
2. coat inside of the molds with some unsalted butter.
3. Custard(1).
4. heat milk and sugar over medium~low heat, stir constantly.
5. remove from heat when all sugar dissolves
6. add vanilla
7. cool to room temperature.
8. pre heat oven to 140 degree Celsius.
9. Caramelized Sugar.
10. * do not stir or shake the sauce pan in this whole step.
11. prepare a sauce pan and a larger container filled with cold water.
12. heat and mix sugar and water in a sauce pan over high heat.
13. remove immediately from heat when caramelization begins (amber, not brown).
14. dip sauce pan in cold water briefly to cool and stop caramelization, do not leave it in or sugar will crystallize.
15. slowly mix in the hot water to thin out the caramelized sugar.
16. pour a thin layer of caramelized sugar into the pudding molds, cool molds in fridge and let the sugar solidify.
17. Custard(2).
18. beat eggs gently, without stirring in air bubbles.
19. mix evenly egg with the milk/sugar mixture from (1).
20. sift/strain the mixture to remove and solid chunks.
21. pour mixture into the molds.
22. place molds evenly in a deep oven pan.
23. pour hot water into the pan, to 1/2 height of the molds
24. place into the oven for 30 minute.
25. turn off oven, do not open oven.
26. remove from oven after it has cooled down.
27. cool in fridge.
28. Serving.
29. to remove from mold, insert a small knife between custard and the mold, cut around and drop custard onto a plate.
Title: Walnut-Raisin Cake
Ingredients:
- 2 walnuts
- 1 pecans
- 2 raisins
- 1/2 Bourbon
- 3 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 nutmeg
- 1 1/2 butter
- 2 margarine
- 1 sugar
- 7 vanilla extract
- 1/2 eggs
- Bourbon
Instructions:
1. Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
2. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
4. Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
5. Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
6. Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.
Title: Peanut Butter Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2/3 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 milk
- 1 vanilla extract
- 2/3 brewed coffee
- 1 cream cheese
- 1 creamy peanut butter
- 1 powdered sugar
- 1/4 milk
- 2 vanilla extract
- 2
- 1/2
Instructions:
1. Mix together dry ingredients in a large bowl.
2. Add eggs, milk, oil and vanilla and beat with electric mixer for 2 minutes.
3. Stir in coffee (Batter should be thin).
4. Pour into a greased 13x9 inch baking pan.
5. Bake at 350 degrees for 35-40 minutes or until tests done.
6. Cool complete on a wire rack.
7. To make frosting: In a mixing bowl, beat cream cheese and peanut butter with an electric mixer until smooth.
8. Beat in sugar, milk, and vanilla.
9. Spread over cake.
10. Sprinkle chocolate chips evenly over top of iced cake.
11. Store in the refrigerator.
Title: Quick Italian Cream Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 1/4 flaked coconut
- 1/4 pecans
- 1 rum
- 2/3
- 3
Instructions:
1. Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
2. Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
3. Sprinkle each layer with rum if desired, let stand 10 minutes.
4. Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
Title: Ukrainian Baba Mary's Halvah Cookies
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/4 baking powder
- 1 1/2 baking soda
- 1 flour
- 1/2
- 4
Instructions:
1. In a large bowl, mix eggs and oil.
2. Incorporate halvah using a hand mixer.
3. Add sugar, baking powder, baking soda and flour to make a workable dough.
4. Add extra flour if necessary.
5. Preheat oven to 350 degrees F.
6. Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets.
7. Bake for 15 to 20 minutes.
8. Cool completely before eating, at least 30 minutes.
9. Makes 3 dozen.
10. The Great Canadian Feast.
Title: Christmas Carrot Pudding
Ingredients:
- 1 shortening
- 1 butter
- 3 white sugar
- 4 eggs
- 4 flour
- 2 1/2 baking soda
- 2 cinnamon
- 1 1/2 baking powder
- 1 nutmeg
- 2 1/2 salt
- 1 clove
- 3 raisins
- 2 carrots
- 10
Instructions:
1. Cream shortening, butter and sugar.
2. Add eggs.
3. In a separate bowl mix dry ingredients.
4. Wash and dry raisins.
5. Add the fruit and raisins to the flour mixture.
6. In a large bowl mix the carrots, flour mixture and creamed shortening.
7. Fill sealers ¾ full and process in a boiling water bath for 3 hours.
8. Makes about 5 quart jars.
Title: Gumdrop Cake
Ingredients:
- 1 butter
- 3 eggs
- 2 1/2 sugar
- 3 3/4 flour
- 2 1/2 baking powder
- 1 salt
- 1 milk
- 1 coconut
- 1 lemon juice
- 1 vanilla
- 1 raisins
- 1
Instructions:
1. Cream butter and eggs with sugar. Add flour mixed with baking powder and salt, alternately with pineapple and warm milk. Add lemon and vanilla. Dredge gum drops and raisins wirth 1/2 cup flour. Add coconut and mix.
2. Bake at 325°F Place a pan of water in oven with loaves for moisture.
Title: Beet and Apple Jelly (Vegan)
Ingredients:
- 12 beets
- 2 lemon juice
- 4 water
- 300 agar-agar
- 2 apple
- 1 salt
- 1/2
Instructions:
1. Steam whole beets until soft (about 45 minutes). (I pressure-cooked for 25 minutes.).
2. Soak apple pieces in salted water for 5 minutes to prevent oxidation.
3. When the beets are no longer hot, peel and cut into chunks.
4. Place cooked beets and water in a blender and blend until smooth.
5. Transfer the liquid to a sauce pan and add lemon juice and sugar.
6. Bring to a boil, add agar-agar powder and let it boil for a couple of minutes, stirring constantly.
7. Transfer the liquid to individual ramekins or glass containers. Place diced apple pieces on top and push them down.
8. Refrigerate for a few hours or overnight.
9. Infuse love and serve!
Title: Mocha Buttercream Chocolate Espresso Cake
Ingredients:
- 4 bittersweet chocolate
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 light brown sugar
- 1 butter
- 4 eggs
- 2 instant espresso powder
- 1 instant coffee granules
- 1 vanilla extract
- 1/4 buttermilk
- 2 granulated sugar
- 1 water
- 4 instant espresso powder
- 2 instant coffee granules
- 3 bittersweet chocolate
- 1 instant espresso powder
- 1/2 instant coffee granules
- 1/8 milk
- 4 butter
- vanilla extract
- salt
- powdered sugar
Instructions:
1. FOR CHOCOLATE ESPRESSO CAKE:.
2. Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
3. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
4. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
5. Cool to room temperature.
6. Combine flour, baking soda and salt in small bowl.
7. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
8. Gradually add melted chocolate and continue beating for an additional minute.
9. Beat flour mixture into creamed mixture alternately with buttermilk.
10. Pour into prepared pans.
11. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
12. Invert onto wire racks; remove wax paper. Cool completely.
13. Brush cakes with Coffee Glaze over cake layers.
14. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
15. FOR COFFEE GLAZE:.
16. Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
17. Stir until sugar and coffee are dissolved.
18. FOR MOCHA BUTTERCREAM FROSTING:.
19. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
20. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
21. Cool to room temperature.
22. Dissolve instant coffee in milk in glass measure.
23. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
24. Beat in melted chocolate until blended, scraping occasionally.
25. Gradually beat in powdered sugar until light and fluffy.
26. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
Title: Mandarin Orange Cake
Ingredients:
- 1 mandarin oranges in juice
- 1/2 eggs
- 1 crushed pineapple
- 4 instant vanilla pudding
- 1 Cool Whip
- 1
- 8
Instructions:
1. Preheat oven to 325.
2. Beat eggs.
3. Add cake mix, oil and oranges, beat well.
4. Bake 9x13 greased pan 30-35 minutes.
5. Cool.
6. Mix together pineapple and pudding til absorbed.
7. Stir in cool whip and frost cake.
8. Refrigerate.
Title: Thick Chocolate Pudding
Ingredients:
- 1/3 sugar
- 1/4 cornstarch
- 3 salt
- 1/8 skim milk
- 2 vanilla extract
- 1
Instructions:
1. In a 2-qt. microwave-safe bowl, combine the first four ingredients.
2. Stir in milk until smooth.
3. Microwave, uncovered on high for 3 minutes; stir.
4. Microwave 4-6 minutes longer or until thickened, stirring after each minute.
5. Stir in vanilla.
6. Pour into individual serving dishes; cool.
7. Refrigerate.
8. Garnish with whipped topping if desired.
Title: Mr. Whiskers Coconut Krispie Treats
Ingredients:
- 6 butter
- 2 mini marshmallows
- 4 confectioners' sugar
- 3 sweetened coconut
- 4 vodka
- 4
- 8
- 1
- 48
- 1
Instructions:
1. To begin, melt butter over medium heat. Once melted, fold in marshmallows and stir until completely melted down. Remove from heat. Mix in rice krispies cereal. Allow a few minutes to cool to room temperature. Coat clean hands and working surface with additional butter and form your basic Mr. Whiskers shapes.
2. In a mixing bowl, whisk egg whites until frothy. Stir in confectioners sugar one cup at a time, mixing briefly in between each addition. When desired consistency is reached, separate half into a piping bag and refrigerate until ready to use. Add 3 tablespoons room temp water into remaining frosting and mix until a thinner, more liquid texture is reached.
3. Place rice krispie molds on a wire rack with a foil-lined baking tray underneath to catch run-off and coconut. Brush or pour half of thin royal frosting over your treats and allow 1- 1/2 hours to set. After time has elapsed, coat again with remaining frosting and immediately flock with shredded coconut.
4. Cut edible rice paper into varying lengths of cat hair and adhere candy melt eyes and fur using the royal icing in your piping bag as glue.
5. Mix food coloring and vodka and using a fine brush, paint on pupil and desired shadows. The vodka will evaporate quickly and will allow the color to set without leaving a sticky residue.
Title: German Cake
Ingredients:
- 2 coconut
- 2 whole pecans
- 18 1/4 eggs
- 3 water
- 1/3 butter
- 1 1/3 cream cheese
- 1/2 instant vanilla pudding
- 1 confectioners' sugar
- 1 milk
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Mix chocolate cake mix as according to package directions and set aside. Best done in a pourable bowl (one shaped like a large liquid measuring cup).
3. Set aside.
4. Spray a 9 x 13 pan with Pam cooking spray or cooking oil and lightly dust with flour.
5. Line bottom of baking pan with whole pecans.
6. Press down lightly with your hand (pecans should cover the whole bottom of the pan).
7. Spread coconut over that and spread out evenly.
8. Pour mixed chocolate cake mix batter over that (mix according to directions on box).
9. In saucepan melt the butter, then add cream cheese, instant pudding and confectionary sugar.
10. Mix well and heat just to boiling. If it's too thick to be pourable then add enough milk to it so that it is pourable.
11. Drizzle cream cheese mixture over top of cake.
12. Bake at 325 degrees for 55 minutes or until done.
Title: Silky Lemon Pudding
Ingredients:
- 3/4 granulated sugar
- 1/4 cornstarch
- 2 1/2 lemon zest
- 3 salt
- 2 lemon juice
- 1 unsalted butter
- 1/2
- 2
Instructions:
1. In a medium saucepan, whisk together sugar & cornstarch, then add milk & whisk until smooth.
2. Add milk & whisk until smooth, then add egg yolks, zest & salt, whisking to blend.
3. Cook over medium heat, stirring frequently at first & constantly toward the end, about 5-10 minutes, or until thickened.
4. Remove pan from heat & add lemon juice & butter, stirring to blend.
5. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
6. Let cool to room temperature, then refrigerate, loosely covered, for at least 2 hours or up to 3 days, until set & thoroughly chilled.
7. Serve chilled & ENJOY!
Title: Allergen-Free Lemon Frosting
Ingredients:
- 1 1/2 powdered sugar
- 1/4 salt
- 2 light corn syrup
- 2 soymilk
- 1
- 1/8
Instructions:
1. Mix powdered sugar and salt.
2. Beat in shortening with hand mixer.
3. Beat in corn syrup and lemon essence.
4. Add milk 1 Tbs at a time and beat to desired consistency (mine usually takes 2 Tbs).