lumicero/recipes-ing2inst huggingface dataset:
Title: Bigmother's Creamy Rice Pudding
Ingredients:
- 2 long-grain white rice
- 1 salt
- 3 granulated sugar
- 2 1/2 cornstarch
- 6 evaporated milk
- 28 nutmeg
- 1 vanilla
- 1 raisins
- 1 1/2
- 1
Instructions:
1. Put a small saucepan water on to boil.
2. In a thick pot put 3-1/2 cups water and bring to a rolling boil. With wire whisk, whisk in the 1 teaspoon salt.
3. Put on a glass lid and bring back to a rolling boil.
4. Add the 2 cups rice while whisking w/wire whisk. Bring back to full boil and cover with lid. Count to 15 and turn heat to simmer and cook 25 minutes. NEVER STIR RICE. watch and maintain boil with bubbles wet. If bubbles are not wet, pour the boiling water from the saucepan to about 1/2" above rice to make bubbles wet again. Replace cover and continue cooking ( keep steam in ).
5. When done immediately remove from flame and pour into a wire colander, swish around under cold water and rinse. Set aside and preheat oven to 275°F.
6. In large bowl put the sugar and cornstarch mixing together until powdery fine.
7. Add half the milk mixed with the nutmeg and vanilla.
8. Whisk the egg yolks into the remaining milk and add to the other milk mixture.
9. Add the cooked rice and mix together well. Stir in raisins if used. Pour into the baking dish and place into another larger dish and add cold water to larger dish to make a bain-marie. Bake for 75 minutes or until the center no longer jiggles when you shake it. This recipe can be easily halved or some may be frozen for another time.
Title: Vegan Peanut Butter Oatmeal Cranberry Cookies
Ingredients:
- 1/4 peanut butter
- 2 vegan butter
- 1/2 sugar
- 1/4 pure vanilla extract
- 1 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/2 rolled oats
- 3/4 dried cranberries
- 3/4
Instructions:
1. Combine the first five ingredients until very smooth.
2. Add remaining ingredients, stir, and fold in the oats and cranberries.
3. Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
4. Drop by teaspoonfuls into a lightly greased baking sheet.
5. Flatten cookies to desired shape (they won't bake down if you don't).
6. Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).
Title: Walnuttoes
Ingredients:
- 2 chocolate chips
- 1 1/2 brown sugar
- 3/4 margarine
- 4 butter
- 2 eggs
- 2 vanilla
- 1 baking powder
- 2 salt
- 2 flour
- 1/2 walnuts
- sugar
Instructions:
1. Melt chocolate chips with margarine in the microwave, stirring as needed.
2. Mix in the brown sugar and let cool.
3. Add the eggs one at a time, ensuring you mix well after each egg.
4. Stir in the vanilla, baking powder and salt.
5. Stir in the flour.
6. Stir in the nuts.
7. Place the dough in the fridge for at least 4 hours but overnight is best.
8. Preheat oven to 350.
9. Using about 1 tablespoon or a cookie scoop, roll walnut sized balls of dough. Coat with sugar.
10. Place them on a lightly greased cookie sheet.
11. Flatten slightly with the palm of your hand.
12. The original directions call for the cookies to be baked for 12-14 minutes, however I found that 9 minutes worked best for me.
13. Allow them to cool on the cookie sheet for about a minute and remove. They may stick if left longer on the cookie sheet.
Title: Strawberry-Cream Topped Shortcake
Ingredients:
- 8 strawberry syrup
- 1 strawberries
- 1/4 strawberry syrup
- 7
- 3 -5
Instructions:
1. Mix whipping cream with diced strawberries & strawberry syrup.
2. Slice shortcake into 3/4 inch slices.
3. Top with whipped cream mixture.
4. Garnish with mint & strawberry syrup.
5. Enjoy! =~}.
Title: Mango Delight
Ingredients:
- 2 mangoes
- 2 cashews
- 250 vanilla ice cream
- 100 cherries
- 50
- 1/4
- 50
Instructions:
1. Cut the bread slices into cubes and toast them.
2. Dip these in mango juice.
3. Cut the mangoes and mash them.
4. Cook the vermicelli in water.
5. Take a serving bowl.
6. First spread a layer of the bread slices (toasted) and soaked in mango juice.
7. Add a layer of cooked vermicelli.
8. Pour condensed milk to form a thin layer.
9. Evenly spread the mashed mango on top of the vermicelli layer.
10. Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
11. Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
12. Keep the bowl, covered, in the refrigerator for about 2-3 hours.
13. Serve cold!
Title: Easy, Summery Peach Crisp
Ingredients:
- 4 sugar
- 3/4 cinnamon
- 1/2 flour
- 1 butter
- 1 1/4
Instructions:
1. Toss peaches, 1/3 c sugar and cinnamon in a bowl and then spoon into lightly greased 8-inch square baking dish.
2. Combine flour and remaining sugar and then cut in butter with a pastry blended (or two forks) until mixture is crumbly.
3. Sprinkle on top of peaches.
4. Bake at 375º for 35 to 40 minutes.
Title: Pfeffernuss Cookies
Ingredients:
- 6 eggs
- 3 sugar
- 7 1/4 all-purpose flour
- 1/2 citron
- 1/4 baking soda
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/4 ground cinnamon
- 1/2 salt
- 1/2 lemon zest
- 1 brandy
- rum
Instructions:
1. in one bowl whisk dry ingredient (flour, salt, baking soda & all the spices). In larger bowl cream together eggs and sugar until light an fluffy. Stir in lemon peel to wet. Stir in dry into wet, now add in candied peel and knead. Once peel is mix in, on a lightly floured surface roll out dough to 1/4" thick. Cut out shapes with small cookie cutter and place on greased cookie sheet. Let stand overnight.
2. Pre-heat oven to 350 degrees. Turn cookies over and sprinkle with brandy or rum. Bake 10-15 minutes.
Title: Rhubarb Cake
Ingredients:
- 1 1/4 sugar
- 1/2 shortening
- 2 eggs
- 1/2 milk
- 2 flour
- 1 baking soda
- 1 cinnamon
- 1/4 clove
- 1/4 salt
- 1/2 allspice
- 2 rhubarb
- 1/3 brown sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Cream sugar, shortening and eggs.
2. Sift flour.
3. Then add soda,spices and salt.
4. Mix well.
5. Then stir in rhubarb.
6. Pour into an 8"x 12" pan.
7. Then mix the brown sugar, cinnamon and nuts (topping).
8. Sprinkle over the top of the batter and Bake 350* for 30 to 35 minutes.
Title: Apple Onion Pie
Ingredients:
- 3 Red Delicious apples
- 2 sweet onions
- 3 butter
- 1 water
- 1 chicken bouillon cube
- 1 graham cracker crumbs
- salt
Instructions:
1. Peel, core and slice apples into about 1/4" slices.
2. Peel and thinly slice onions.
3. Layer the onion slices in a buttered 9 1/2" pyrex pie plate.
4. Put a layer of apples on onion slices, another layer of onions, ending with apples.
5. Pour one cup of bouillon over the layers, then sprinkle cracker crumbs on top.
6. Drizzle melted butter over the crumbs.
7. Bake in oven at 350F for 30 minutes or until top has browned.
Title: Mango Mousse
Ingredients:
- 4 mangoes
- 6 lemon juice
- 1 vanilla
- 4 sugar
- 1 gelatin powder
- 1/4 hot water
- 2 salt
- 1/2
Instructions:
1. Peel the mangoes and cut the flesh off the seeds.
2. Puree in a processor with the lemon juice, vanilla and sugar. You should have about 5 cups of puree.
3. Dissolve the gelatin in the 1/4 cup hot water, and stir well into the mousse,.
4. Beat the egg whites with the salt until quite stiff.
5. Whip the cream until stiff.
6. Fold both into the mango mousse.
7. Pour into a serving dish and chill at least 3 hours, or until set (overnight is fine).
Title: Cast Iron Cinnamon Apple Crisp
Ingredients:
- 9 granny smith apples
- 1 lime
- 1/2 brown sugar
- 1/2 white sugar
- 2 cinnamon
- 1 brown sugar
- 1 flour
- 1/2 pecans
- 1/2 butter
Instructions:
1. For filling:.
2. Peel the apples, slice and dust with both sugars (1/2 cup brown sugar & 1/2 cup white sugar), lime juice and cinnamon and allow to site in large mixing bowl for 10 minutes to marinate.
3. For topping:.
4. In a Cuisinart-type food processor, blend together 1 cup brown sugar, flour and pecans.
5. When the mixture gets almost smooth, add in chucks of the butter and pulse until the mixture becomes the consistency of wet sand.
6. Do not over mix or the topping will become gluey.
7. In a cast iron skillet (any size will work!).
8. Preheat the pan to 300 degrees in a convention oven. Grease the pan with just a touch of butter or non-stick cooking spray. Then add in a heavy helping of the apple mixture.
9. Top with a thick layer of the crumbled topping and bake at 300 degrees for approximately 60 minutes.
10. Keep checking to be sure that the top does not over brown.
11. If the top gets too brown, lower the temperature to 275 and keep an eye on the oven.
12. When the topping is golden brown and the apples are lightly bubbling, the dessert is ready.
13. Serve in the pan family style, or scoop out and top with cinnamon ice cream.
Title: Coffee Sponge Cake
Ingredients:
- 5 cream of tartar
- 1/2 all-purpose flour
- 1/3 baking powder
- 5 salt
- 1 1/3 coffee
- 1 2/3 pecans
- 2 1/2 chocolate
- 1/2 butter
- 3/4 instant coffee powder
- 1/2 icing sugar
- 4 salt
- 4 eggs
- 4 milk
- 2
- 1/4
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Select a 10” tube/bundt pan and make sure it is free of grease.
3. Beat egg whites until frothy, sprinkle with cream of tartar; continue beating until soft peaks form.
4. Gradually beat in 1/3 cup fruit sugar and beat until stiff, but not dry.
5. Beat egg yolks until lemon coloured and gradually beat in 1 1/3 cup fruit sugar. Beat until thick.
6. Blend together flour, baking powder and salt.
7. Stir dry ingredients into egg yolk mixture, alternately with coffee.
8. Fold in pecans.
9. Carefully fold batter into the meringue.
10. Turn into pan. Cut through the batter with a knife to eliminate air bubbles.
11. Bake for 60 to 75 minutes.
12. As soon as cake is ready, invert it onto a wine bottle allowing it to cool completely.
13. To remove from the pan, loosen with a knife or spatula and shake carefully from the pan.
14. For Frosting:Melt chocolate, butter and instant coffee over boiling water. Remove from heat and add icing sugar, salt, egg, milk and rum extract.
15. Blend thoroughly.
16. Set in a pan of ice water and beat until stiff with an electric mixer. Add more icing sugar if necessary.
17. Ice cooled cake.
Title: Cranberry Sandwich Cookies (from a Mix)
Ingredients:
- 1 butter
- 3/4 vanilla extract
- 1 milk
- 2 confectioners' sugar
- 1 1/4 milk
- 1 butter
- 1
Instructions:
1. Heat oven to 350°F.
2. Combine mix, butter and vanilla in a medium bowl.
3. On low speed, beat until ingredients are incorporated.
4. Add enough milk to have dough hold together.
5. Shape dough into 36 ball.
6. Place 2 inches apart on ungreased cookie sheets.
7. Flatten balls slightly using the bottom of a water glass dipped in sugar.
8. Bake 9-10 minutes or until golden brown.
9. Remove from cookie sheets unto cooling racks and cool completely.
10. Combine confectioners sugar, butter and milk.
11. Beat until smooth.
12. Spread frosting unto one cookie and top w/ another.
Title: Pumpkin Spice Bundt Cake
Ingredients:
- 1 eggs
- 1 water
- 4 pumpkin
- 1 cinnamon
- 1 clove
- 0.5 nutmeg
- 1 1/2 ginger
- 1/4 brown sugar
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine first 10 ingredients in a large bowl and beat on medium speed until well mixed, about 4 minutes.
3. (Shorten to 2-3 minutes if using stand mixer).
4. Add brown sugar and pecans and mix to combine well.
5. Prepare bundt pan with Crisco then sprinkle cinnamon/sugar mixture in bottom of pan. Then dump in some brown sugar!
6. Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
7. Place bundt pan on wire rack and cool 15 minutes.
8. Invert cake onto rack and slip pan off cake.
9. Let cool on rack.
10. Can be stored covered at room temperature.
Title: Cinnamon Mocha Parfaits
Ingredients:
- 1/3 sugar
- 3 cornstarch
- 2 instant coffee granules
- 2 salt
- 1 ground cinnamon
- 1 milk
- 1 1/3 butter
- 1 vanilla extract
- 1/2 chocolate curls
- 1 1/4
Instructions:
1. In a saucepan, combine the first six ingredients; gradually stir in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
2. Remove from the heat; stir in butter and vanilla. Spoon 3 tablespoons into each of four parfait glasses. Pour the remaining pudding into a bowl; cover and refrigerate for 20 minutes. Fold in 1 cup whipped topping. Spoon into parfait glasses. Garnish with remaining whipped topping; top with chocolate curls.
Title: Lower in Everything Chocolate Chip Cookies
Ingredients:
- 3/4 rolled oats
- 1 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 1/4 canola oil
- 1/3 granulated sugar
- 1/3 brown sugar
- 1 egg
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Preheat oven to 350, and coat two baking sheets with spray.
2. Grind oats in a blender or food processor,(or simply continue with recipe using my substitutes) Place in a medium bowl and stir in flour, baking soda and salt.
3. Beat Butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugr,brown sugar, egg and vanilla. Beat til smooth and creamy. With mixer running, add the dry ingredients, beating on low speed til just combined. Stir in chocolate chips.
4. Dropthe dough by heaping teaspoonfuls, 1 inch apart on the baking sheets. Bake cookies, 1 sheet at a time until firm around the edges and golden on top about15 minutes. Cool for 2 minutes and transfer to wire racks.
Title: Caramel Chocolate Nut Brownies
Ingredients:
- 20 water
- 1/2 eggs
- 1/4 sweetened condensed milk
- 2 pecans
- 1 1/2
- 8
- 1/2
- 1
Instructions:
1. Grease an 8x8 inch square baking pan.
2. Combine brownie mix, oil, water, and eggs in large bowl.
3. Stir for 50 strokes with a spoon and spread in greased pan.
4. Bake at 350 for 45 to 50 minutes.
5. Heat the caramels and condensed milk in a saucepan.
6. Stir consistently until the caramels melt.
7. Mix in the pecans and the chocolate chips until the chips melt.
8. Spread over cooled brownies.
9. Refrigerate for 30 minutes.
Title: Crispy Chewy Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 brown sugar
- 2 eggs
- 3 vanilla essence
- 1 all-purpose flour
- 2 baking soda
- 1/2 hot water
- 2 salt
- 1
Instructions:
1. Preheat oven to 350 deg F.
2. Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake till edges are nicely browned i.e. for about 10 minutes.
Title: If You Can't Make It, Fake It Peach Cobbler
Ingredients:
- 2 butter
- 1 margarine
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. Pour peaches with syrup into 13 by 9 pan.
3. Sprinkle cake mix over the top and fold into peaches and syrup.
4. Put the little cubes of butter all over the top.
5. Bake 35 - 40 minutes.
6. Serve hot, cold, or room temperature.
Title: Coconut Toasties
Ingredients:
- 3 coconut
- 1
- 2
Instructions:
1. Place coconut in a shallow dish.
2. Dip cake squares into yogurt, coating all sides.
3. Roll in coconut, coating completely.
4. Place 3 cubes on metal skewers.
5. Place skewers on grill 4 to 6 inches from low to medium coals. Cook 8 to 10 minutes or until lightly browned om all sides, turning frequently.
6. Note: Freeze angel food cake slightly for ease in slicing.
Title: White Trash Snack Mix (Microwave)
Ingredients:
- 1 creamy peanut butter
- 1/2 margarine
- 1/4 vanilla
- 1 powdered sugar
- 9
- 1 1/2
Instructions:
1. Melt chocolate chips, peanut butter, margarine and vanilla in microwave 1-1.5 minutes.
2. Pour over chex.
3. Stir to coat.
4. Toss in bag with powdered sugar.
Title: Egg-Free, Gluten-Free Cranberry Tapioca Cream
Ingredients:
- 1 cranberries
- 1 water
- 4 tapioca
- 2 salt
- 1 vanilla
- 1
- 1/2
Instructions:
1. In a pot combine cranberries, water, honey or syrup, salt.
2. Bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
3. Let rest on low heat for 30 minutes.
4. Stir in vanilla.
5. Stir in the rice flour and bring again to a boil, stirring constantly.
6. Remove from heat, let stand for five minutes, then fill into a bowl.
7. Let cool completely and refrigerate until the pudding is set, about 2 hours.
8. Whip cream and fold whipped cream into cranberry pudding.
9. Fill into two small bowls or glasses and serve.
10. OR for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.
Title: Strawberry Truffle Pie
Ingredients:
- 1 butter
- 1 cream cheese
- 1 powdered sugar
- 1 fresh strawberries
- 2 red currant jelly
- 1/4
- 1
- 1/4
Instructions:
1. In a small saucepan, combine chocolate and butter; cook/stir over med-low heat until melted.
2. Add in cream cheese and liqueur; cook/stir until smooth.
3. Remove from heat; stir in powdered sugar.
4. Spread chocolate mixture in bottom of baked pie shell.
5. Arrange strawberries, stemmed ends down, on chocolate layer.
6. Brush berries with melted jelly; cover and chill at least 4 hours.
7. Let stand at room temperature for 30 minutes before serving.
8. Serve with whipped cream, if desired.
Title: Sisters Pound Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 6 sugar
- 3 all-purpose flour
- 3 baking powder
- 1 sour cream
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour bundt pan( I use the baking spray).
3. Cream butter and Crisco then add sugar. Mix until thick and creamy.
4. Add eggs, one at a time, mixing well after each.
5. Sift flour and baking powder together. Alternately add flour and sour cream, beginning and ending with the flour.Mix well but do not overbeat(it will make the cake tough).
6. Add flavoring.
7. Put into prepared pan and bake 90 minutes. Remove from oven and cool for 20 minutes before turning out. Let cool.
8. This is good warm or room temperature. And it is even better the next day.
Title: Chocolate Mousse Made With Tofu
Ingredients:
- 12 1/3 Mori-Nu firm tofu
- 1 vanilla
- 1/3 maple syrup
- 1
Instructions:
1. Blend all ingredients in blender until smooth.
2. Refrigerate and enjoy!
3. Add whipped topping, fruits, etc.
Title: French Pastry Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 1/2 salt
- 3 white sugar
- 1 shortening
- 1 egg
- 1 distilled white vinegar
- 5 water
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Mix well, then cut in shortening until mixture resembles coarse meal.
3. In a small bowl, combine egg, vinegar, and 4 tablespoons of water.
4. Whisk together, then add gradually to flour mixture, stirring with a fork.
5. Mix until dough forms a ball.
6. Add one more tablespoon of water if necessary.
7. Allow dough to rest in refrigerator 10 minutes before rolling out.
Title: Kerala Paal Payasam (Indian Rice Pudding) - Pressure Cooker
Ingredients:
- 1/4 rice
- 1/2 milk
- 1/2 sugar
- 1/4 ground cardamom
- 1 ghee
- 10 unsalted butter
- cashews
Instructions:
1. Soak rice in water for one hour before making the payasam (pudding).
2. Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
3. Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
4. Remove from heat and let pressure come down naturally.
5. Transfer the payasam to a serving bowl. Mix in ground cardamom.
6. In a fry pan, heat ghee and roast cashews in it.
7. Spread the roasted cashews over the payasam to garnish. Serve.
Title: Sooji Halwa (Semolina Dessert)
Ingredients:
- 1 semolina
- 3/4 ghee
- 3/4 sugar
- 2 1/2 water
- 1 saffron
- cashew nuts
Instructions:
1. Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
2. Add saffron and keep aside.
3. Heat pan and add ghee, wait for a few seconds till it is warm.
4. Now add semolina.
5. Stir till pinky brown on medium heat only.
6. Then add syrup and keep stirring till ghee separates.
7. Decorate with nuts.
Title: Cookies 'n Cream Jack-O'-Lantern Popcorn Balls
Ingredients:
- 16 raisins
- 5 miniature marshmallows
- 1/2 butter
- 2 1/2 margarine
- 1/3
Instructions:
1. CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.
2. PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
3. Pour over popcorn mixture; toss to coat.
4. SHAPE popcorn mixture into 10 (2-1/2-inch) balls.
5. Cut remaining 5 cookies in half.
6. Insert 1 cookie half into top of each ball to make a "stem.".
7. Serve in cupcake liners.
Title: Mocha Cookie Sandwiches
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 instant espresso coffee powder
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 butter
- 1 sugar
- 1 1/4 egg
- 1 vanilla
- 4 pecans
- 1 powdered sugar
- 1 1/2 butter
- 2 1/2 coffee beans
- 1/2
- 2
Instructions:
1. Stir together first six ingredients; set aside. Beat butter with electric mixer for 30 seconds. Add sugar; beat until combined. Beat in egg, chocolate, and vanilla. Beat in as much flour mixture as you can. Stir in any remaining flour mixture.
2. Divide dough into three portions. Shape each portion into 8 inch roll. Roll in pecans, pressing gently to coat. Wrap rolls in plastic wrap. Chill for 2 to 24 hours.
3. Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool.
4. Spread Coffee Buttercream on bottom of half of the cookies. Top with remaining cookies, bottoms down. If desired, pipe a small amount of buttercream on top of each cookie sandwich and add a coffee bean.
5. Coffee Buttercream: Beat powdered sugar, butter and coffee liqueur until fluffy.
Title: Chocolate Chip Muffins
Ingredients:
- 4 butter
- 2 1/2 margarine
- 1 caster sugar
- 2 dark brown sugar
- 7 1/2 eggs
- 1 plain flour
- 4 baking powder
- 6 milk
- chocolate chips
Instructions:
1. Preheat the oven to 375°F Grease 10-12 muffin cups or use paper cases.
2. Cream the butter until soft. Add both sugars and beat until light and fluffy.
3. Beat in the eggs one at a time.
4. Sift the flour and baking powder into the butter mixture alternating with the milk.
5. Divide half the mixture between the mfffin cups. Sprinkle several chocolate chips on top, then cover with a spoonful of the batter.
6. To ensure even baking, half-fill any empty cups with water. Bake until lightly colored, about 25 minutes. Let stand for about 5 minutes before turning out.
Title: Avocados With Honey (Cape Verde Islands) Abacates Com Mel
Ingredients:
- 2 avocados
- 1/4 honey
- lettuce
Instructions:
1. Carefully cut each avocado in half lengthwise and remove the pit.
2. Scoop the flesh from the avocado, leaving the 2 shell halves intact. Place the avocado meat in a bowl and sweeten it with honey to taste.
3. Replace the sweetened avocado in the shells, cover them with plastic wrap, and chill them.
4. Serve them cold on a bed of avocado leaves, if available, or use a bed of lettuce.