lumicero/recipes-ing2inst huggingface dataset:
Title: Honeymoon Crumble
Ingredients:
- 3/4 butter
- 1 crushed pineapple
- 1 cherry pie filling
- 1 coconut
- 1
Instructions:
1. Grease the bottom of 9x11" casserole dish.
2. Spread the pineapple and cherry filling in the dish.
3. Melt the butter and mix with the cake mix and coconut to make the crumble.
4. Sprinkle the crumble over the top of the fruit.
5. Bake at 350 degrees for 45 minutes.
Title: Sweet Potato Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 1 sweet potatoes
- 1/2 vanilla
- 2 -3
Instructions:
1. Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
2. In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.
5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.
6. CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).
Title: Chocolate Tray Bake
Ingredients:
- 1 margarine
- 1 butter
- 4 eggs
- 4 milk
- 3 self rising flour
- 3 cocoa powder
- 1/3 white chocolate chips
- 1/3 confectioners' sugar
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13 x 9 pan with butter or margarine.
3. In a large mixing bowl, place all the ingredients in the order listed, EXCEPT, the chocolate chips and confectioners sugar.
4. Mix well, until smooth.
5. Mix in the chocolate chips.
6. Spoon the mixture into the pan and level the surface.
7. Bake for 30-40 minutes, till risen and springy to the touch.
8. Cool in the pan.
9. Once, cool, dust with the confectioners sugar.
10. Cut into squares to serve.
Title: Chocolate Pot De Creme
Ingredients:
- 1 1/2 heavy cream
- 1 sugar
- 1/2 pure vanilla extract
- 1
- 8
- 6
Instructions:
1. Preheat oven to 250 degrees F.
2. In a medium saucepan, combine the cream, milk, sugar and vanilla. Whisk to combine and bring to a boil over a medium heat. Add the chopped chocolate and whisk until melted. Remove from heat.
3. In a medium bowl, lightly beat the eggs yolks. In a slow steady stream, add the chocolate-cream mixture, whisking until smooth. Divide the mixture among 6 ramekins, small custard bowls, or espresso cups (about 6 ounces each) and place them in a large casserole or high-sided baking dish.
4. Make a Bain-Marie (or water bath), by pouring cold water into the casserole so that it comes halfway up the sides of the ramekins or custard bowls. Cover tightly with foil and bake on the center rack for 1 hour and 15 minutes. The custards should jiggle slightly in the center when finished.
5. Let cool to room temperature then place in the refrigerator. Serve cool.
Title: Sweet Orange Couscous With Apricot and Dates
Ingredients:
- 3 water
- 3 sugar
- 3 honey
- 32 fresh lemon juice
- 2 1/2 cinnamon sticks
- 1 cardamom pod
- 1 pitted dates
- 1 couscous
- 1/3 salt
- 2 of fresh mint
- 1/2
- 1/8
- 2
Instructions:
1. Combine 2 cups water, sugar, and honey in a medium saucepan. Bring to a boil. Stir in apricots, rind, lemon juice, cinnamon, and cardamom, if desired. Reduce heat, and simmer 25 minutes. Cool. Remove apricots with a slotted spoon; set aside. Strain syrup through a sieve into a large bowl; discard solids. Add orange juice and dates to syrup; cover and chill.
2. Bring 1 cup water to a boil in pan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool completely. Spoon 1/2 cup couscous into each of 4 bowls. Arrange 8 apricot halves over couscous; sprinkle with 1 1/2 teaspoons mint. Spoon 1/2 cup syrup over each serving.
Title: Easter Biscuits
Ingredients:
- 4 butter
- 3 caster sugar
- 1 egg
- 7 plain flour
- 1/2 ground allspice
- 2 raisins
- 1 sultanas
- 2 brandy
- caster sugar
Instructions:
1. Pre-heat oven to 200°C/ 400°F/ Gas 6.
2. Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
3. Sift in the flour and allspice and mix well.
4. Add the dried fruit and peel and enough brandy to make fairly soft dough.
5. Knead lightly on a lightly floured surface and roll out until about ¼ inch thick; prick the top with a fork and cut into 2½-inch rounds using a fluted cutter.
6. Put onto greased baking sheets and bake for 10 minutes.
7. Remove from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar, and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
8. Transfer to wire racks to cool.
9. Store in a cookie tin or other airtight container at room temperature.
Title: Lemon Angel Cloud Cake
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Mix Angel Food cake mix and Lemon Pie filling. Have mixer on medium high and blend well, almost to the fluff stage. Pour in greased 9X13 greased pan (I used butter flavored spray).
3. Bake 35-40 minutes or until top is lightly browned, top is cracking and dry-looking but shiny. Turn off oven and let cake remain in oven for 10 minutes. Remove and let cool completely and when completely cool, turn out on rectangle cake board or cookie sheet covered with wax paper.
4. Mix lemon jello with container of Cool Whip. Frost cooled cake and enjoy a cloud of light lemony goodness. ENJOY!
Title: Michael's Favorite Banana Nut Cake
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 3 eggs
- 3/4 bananas
- 4 pecans
- 1 pure vanilla extract
- 1 1/2 cream cheese
- 1 butter
- 1/2 confectioners' sugar
- 1 pure vanilla extract
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees F; grease and flour 3 9-inch round cake pans; set pans aside.
2. Prepare banana nut cake: In large bowl, stir together flour, sugar, baking soda, cinnamon and salt.
3. Add eggs and oil, and stir just until dry ingredients are moistened; do not beat.
4. Stir in bananas, pecans and vanilla.
5. Divide batter equally among prepared pans.
6. Bake cake 25-28 minutes or until toothpick inserted in center of layers comes out clean.
7. Cool layers in pans on wire racks 10 minutes.
8. With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour.
9. While layers are cooling, prepare cream cheese frosting: In medium bowl, with mixer on medium speed, blend together cream cheese and butter.
10. Gradually beat in sifted confectioners' sugar, increase speed to medium-high; beat until frosting is light and fluffy, then beat in vanilla.
11. Reserve pecans to sprinkle on frosted cake or, if you like, stir into frosting.
12. Fill and frost cake, using about 1/2 cup frosting between each layer.
Title: Fruit Crisp
Ingredients:
- 5 apricots
- 2 -4 granulated sugar
- 1/2 rolled oats
- 1/2 brown sugar
- 1/4 all-purpose flour
- 1/4 ground nutmeg
- 1/4 ground cinnamon
- 1/4 butter
- coconut
- vanilla ice cream
Instructions:
1. Preheat oven to 375.
2. If fruit is frozen, thaw but do not drain.
3. Place fruit in a 2-quart square baking dish.
4. Stir in the granulated sugar.
5. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
6. Cut in butter until mixture resembles coarse crumbs.
7. Stir in the nuts.
8. Sprinkle topping over filling.
9. Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
10. Cool slightly.
11. Serve warm with ice cream if desired.
Title: Sweetwiches, Quick and Easy Filled Sandwich Cookies
Ingredients:
- 1 shortening
- 1/2 egg
- 1 cream cheese
- 1 confectioners' sugar
- 2
Instructions:
1. Mix cake mix, shortening and egg together.
2. Shape dough into 1" balls.
3. Place on cookie sheet.
4. Flatten balls slightly until cracked around edges.
5. Bake at 350 for 10-11 minutes, until slightly browned.
6. Cool on racks.
7. Mix filling ingredients together.
8. Spread above filling or any frosting of your choice on flat side of cookie, add another cookie on top.
Title: Pumpkin Gooey Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 pumpkin
- 1 eggs
- 3 vanilla
- 1 butter
- 8 powdered sugar
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix and egg and butter mix well, pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
3. Filling: beat cream cheese and pumpkin until smooth, add eggs, vanilla and butter and beat together.
4. Next, add powdered sugar, cinnamon, nutmeg, cloves and mix well. Spread pumpkin mixture over cake mixture and bake for 40 to 50 minutes. Do not over bake; the center should be gooey.
Title: Chocolate Caramel Commotion Bars
Ingredients:
- 2 butter
- 1/2 margarine
- 1 sweetened condensed milk
- 1 vanilla extract
- 2 all-purpose flour
- 1/4 butter
- 1 margarine
- 1/4 granulated sugar
- 1 1/2 marshmallow cream
- 1/4 creamy peanut butter
- 1 1/2 salted peanuts
- 1 creamy peanut butter
- 1/4
- 1
- 1/4
- 3/4
Instructions:
1. Bottom layer:.
2. HEAT oven to 350°F In saucepan, over low heat, melt chocolate chips and butter; stir until smooth. Remove from heat.
3. ADD sweetened condensed milk and vanilla. Stir in flour. Spread in lightly greased 13x9-inch pan. Bake 12 to 15 minutes or until set. Cool.
4. Filling:.
5. MELT butter in medium saucepan, over medium-high heat. Stir in sugar and whipping cream. Boil 5 minutes. Remove from heat.
6. STIR in marshmallow cream, peanut butter and peanuts. Spread evenly over bottom layer. Cool.
7. Caramel Layer:.
8. MELT caramels and whipping cream, in small saucepan, over low heat until caramels are melted. Spread over filling layer. Cool until set.
9. Glaze:.
10. COOK and stir all ingredients in small saucepan, over low heat, until melted. Spread over caramel layer. Chill 30 minutes or until set. Cut into bars. Store leftovers covered in refrigerator.
Title: Grandpa Roy's Fresh Peach Cobbler
Ingredients:
- 1 1/3 salt
- 1/2 Crisco shortening
- 1/2 cold water
- 3 sugar
- 1 cornstarch
- 1 water
- 1 butter
- 6
- 2 -3
Instructions:
1. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
2. Combine flour and salt in a mixing bowl.
3. With a pastry blender cut in Crisco until uniform; mixture should be fairly coarse.
4. Sprinkle with cold water, a little at a time; toss with a fork. Work dough into a firm ball with your hands.
5. Heat oven to 400 degrees. Mix sugar and cornstarch and gradually stir in water.
6. Bring to a boil and boil 1 minute, stirring constantly. Add fruit and juices. Set aside.
7. Press ½ of the dough into a flat oval with smooth edges and roll out ½ of pie crust dough between 2 sheets of wax paper that has been cut a little larger than the baking dish.
8. Place in 9 X 13" baking dish and prick with a fork. Bake for about 8 to10 minutes.
9. Do not brown. Pour fruit mixture over crust and spread evenly. Dot with butter and sprinkle with cinnamon. Roll remaining dough the same as above and carefully place over fruit. Cut slits in dough and sprinkle with sugar and cinnamon. Bake until top crust is lightly browned and cobbler is bubbly ( about 20 min).
Title: Charishma's Yummy Mango Halwa
Ingredients:
- 3 mango pulp
- 2 1/2 milk
- 1 saffron
- 1 sugar
- 1/4 cardamom powder
Instructions:
1. Put all the ingredients in a pot over low heat.
2. Stir continuously.
3. When the mixture starts leaving the sides of the pot,it is done.
4. Grease a silver plate and pour halwa into this.
5. Cut in diamond shapes when cold and serve!
Title: Lengua De Gato
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 sugar
- 1 egg
- 1 all-purpose flour
- 1 salt
- 1/4 vanilla
- 1/4
Instructions:
1. Cream butter sugar.
2. Add egg whites then whole eggs gradually, vanilla.
3. Add combined dry ingr (flour, salt). Beat
4. until smooth.
5. Place mixture into a piping bag with plain tip. Pipe unto greased then floured baking sheet about 2" long. Leave around 1 1/2" spaces in between for they will flatten when baked.
6. 325ºF 20-25min until edges are brown. Remove immediately from the baking sheet after baking (because they will stick real bad on the sheet if you left the cookies on the sheet to cool).
7. Cool at room temp and store in airtight container.
Title: Yoghurt Cake
Ingredients:
- 225 plain flour
- 190 caster sugar
- 80 sultanas
- 1 orange
- 1 1/2 baking powder
- 1/4 salt
- 125 yoghurt
- 60 butter
- 2 eggs
- 2 clear honey
- 20 pistachios
Instructions:
1. Preheat the oven to 180C/Gas 4. Butter and line a 1 kg loaf tin. In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
2. In a jug whisk the yoghurt, butter and eggs. Add this to the dry ingredients., stir until smooth. Spoon into the tin, smooth the top and bake for 40-45 minutes.
3. Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third. When the cake comes out of the oven, pierce the top several times and pour over the syrup. Scatter on the nuts, cool in the tin before removing.
Title: Chocolate Chip Cookie Cool Whip Dessert
Ingredients:
- 2 Cool Whip
- 2 Cool Whip Lite
- 1/2 milk
- 1/4 Amaretto
Instructions:
1. Combine milk and Amaretto in a shallow bowl.
2. Dip cookies into the milk/Amaretto mixture, and place a single layer of cookies in the bottom of a deep dessert dish.
3. Once cookies cover the bottom of the dish, spoon out a layer of Cool Whip over the cookies so that it covers the cookies completely. Layer should be about an inch thick.
4. Repeate layers, placing cookies so that it covers up the Cool Whip, then Cool Whip to cover up the cookies.
5. End the layering with a layer of Cool Whip.
6. Crumble remaining cookies over the top of your dessert as garnish.
7. Refrigerate for 1-2 hours.
8. Serve cold.
Title: Old Fashioned Root Beer Float Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 3 cake flour
- 1 vanilla pudding mix
- 1 1/2 baking powder
- 1/2 salt
- 3 1/2 water
- 4 eggs
- 1 vanilla extract
- 1 milk
- 1 confectioners' sugar
- 4 butter
- 1 heavy cream
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
3. In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
4. Meanwhile, sift together the cake flour, baking powder, pudding and salt.
5. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
6. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
7. Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
8. Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
9. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
10. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
Title: Double Coconut Rice Pudding
Ingredients:
- 2 sushi rice
- 1 coconut milk
- 1 sugar
- 4 eggs
- 1 flaked coconut
- 8 kiwi fruits
Instructions:
1. Cook rice according to the directions.
2. Mix everything except the kiwi fruit
3. Bake in a greased 8 X 8 baking dish at 350 for approximately 40 minutes.
4. Serve with sliced kiwi.
Title: Rhubarb Crunch
Ingredients:
- 2 flour
- 1 rolled oats
- 1 1/2 brown sugar
- 1/4 salt
- 1 butter
- 6 rhubarb
- 1 cinnamon
- 1 1/2 sugar
- 4 cornstarch
- 1/2 water
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 400; grease 11x7x1 1/2" baking dish.
2. In mixing bowl combine flour, oats, brown sugar and salt.
3. Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
4. Arrange rhubarb on crumbs.
5. In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
6. Remove from heat; stir in vanilla and food coloring.
7. Pour on rhubarb; sprinkle with reserved crumbs.
8. Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.
Title: Tiramisu Bowl With Strawberries
Ingredients:
- 8 cream cheese
- 8 non-dairy whipped topping
- 1/2 water
- 1 instant coffee granules
- 2 reduced-fat milk
- 3 vanilla instant pudding mix
- 2 fresh strawberries
- 48
- 1
Instructions:
1. Place cream cheese in large bowl and cut into 6–8 chunks. Remove lid from whipped topping; set both aside to soften. Place water in microwave-safe cup. Microwave on HIGH 30–40 seconds or until hot. Stir in coffee granules; set aside to cool.
2. Grate chocolate coarsely using largest holes of cheese grater; set aside.
3. Beat cream cheese with electric mixer until creamy. Add milk gradually, mixing well, until thoroughly blended. Add dry pudding mix; mix until blended.
4. Stir in 2 cups of the whipped topping.
5. Place 24 cookies in bottom of dessert bowl; drizzle with one-half of the coffee. Spoon in one-half of the pudding mixture; sprinkle with one-half of the chocolate. Repeat all layers.
6. Top with remaining 1 cup whipped topping and strawberries. Chill until ready to serve.
Title: Hawaiian Tea Cookies
Ingredients:
- 3 1/2 flour
- 1 1/2 salt
- 1 baking soda
- 1 butter
- 2 sugar
- 2 eggs
- 2 lemon juice
- 4 vanilla
- 2 coconut
Instructions:
1. Combine dry ingredients and set aside.
2. Cream butter and sugar until fluffy.
3. Beat in eggs, lemon juice and vanilla.
4. Add flour and coconut until well blended.
5. Shape into (4) 2 inch rolls.
6. Roll in colored sugar.
7. Wrap in plastic wrap and chill at least 4 hours.
8. With a sharp knife, saw into 1/4 inch slices.
9. Bake at 375 degrees for 10- 12 minutes, or until SLIGHTLY browned.
Title: Vegan Chocolate Cream Cheese Frosting
Ingredients:
- 1/2 margarine
- 1/4 vegan cream cheese
- 2 powdered sugar
- 1 vanilla extract
- 4
Instructions:
1. Melt chocolate in a double boiler.
2. Cream together margarine and cream cheese.
3. Mix melted chocolate into margarine, cream cheese mixture.
4. Continue mixing while slowly adding powdered sugar in 1/2 cup batches.
5. Mix until smooth and creamy.
6. Add vanilla.
Title: Icebox Shortbread
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1/2 salt
- 2 all-purpose flour
Instructions:
1. With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
2. Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
3. Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
4. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Title: Chocolate Blackout Pudding (From Scratch)
Ingredients:
- 3 low-fat milk
- 4 cornstarch
- 1 arrowroot
- 1 egg
- 1/2 sugar
- 2 bittersweet chocolate
- 3 vanilla extract
- 4 brandy
- 2 Grand Marnier
- 1
Instructions:
1. In a small bowl, combine 1/2 cup milk with the cornstarch and whisk well. Add the yolk, egg, sugar, and cocoa and whisk well.
2. In a large, heavy saucepan, heat the remaining 2 1/2 cups milk over med-high heat until it begins to boil. Then pour about half of the milk into the cornstarch mixture, stirring all the time. Pour the mixture back into the saucepan. Place the pan over low heat, and whisk constantly for about 5 minutes, until the pudding thickens. The pudding should get very thick, like yogurt.
3. Remove the pan from the heat and add the chocolate pieces, vanilla, and alcohol if you like. Stir until chocolate is melted.
4. Ladle the pudding into mugs or ramekins and chill at least 1 1/2 hours. Serve it cold, topped with whipped cream if you like.
Title: 3 Ingredient Coffee Cupcakes With Coffee Icing
Ingredients:
- 18 1/4 coffee
- 10 -12
- 6
Instructions:
1. Preheat oven to 350 (or as directed on box).
2. In a small bowl mix dry cake mix and 8 to 10 ounces of coffee.
3. Do not add eggs, oil, or water.
4. Mix well. If you have to use more coffee--that is fine. It should look like a normal batter.
5. Line a cupcake tray with cupcake liners and fill each one to the 3/4 mark on the liner.
6. Cook until toothpick in middle of cake comes out clean--19 to 23 minutes.
7. Put half a can of frosting in a small bowl and slowly add in coffee (around 4 ounces). You want to lightly flavor the frosting and mix until well combined.
8. Frost each cupcake when they are cooled and enjoy.
Title: Fran's Fruit Salad
Ingredients:
- 1 mandarin orange
- 1 lychee
- 1 apple
- 1 agar
- 1
Instructions:
1. Drain fruit cocktail, mandarin orange,coconut gel,kaong set aside.
2. add chop apples or any fruit you want then add lychee with juice and then Agar cut in small squares and chill (with Agar follow instruction on the package this is optional).