lumicero/recipes-ing2inst huggingface dataset:
Title: The Fam's Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 light-brown sugar
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1 vanilla extract
- 1/2 salt
- 1/2 baking soda
- 1 chocolate chips
- 1/3 walnuts
Instructions:
1. Preheat oven to 375.
2. Grease cookie sheets.
3. Mix dry ingredients together, set aside.
4. In a large bowl, mix wet ingredients.
5. Gradually add dry to wet.
6. Stir in nuts and chocolate.
7. Form cookies into balls (heaping tablespoon, or sometimes we like to make smaller mini cookies).
8. Bake around 10-12 minutes or until done. Keep an eye on your cookies while they bake, smaller ones take less time (around 8 min).
9. Cool on wire wrack or on paper towels.
10. Enjoy!
Title: Pineapple-Banana Upside Down Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 pineapple chunks
- 3 -4 bananas
- 1 maraschino cherries
- 1/2 pecans
Instructions:
1. Melt 1/2 cup butter, in a baking dish in the oven.
2. Add brown sugar with the butter.
3. After brown sugar blends into the butter, remove from the oven.
4. Arrange drained pineapple chunks and banana slices in a checker-board fashion in the baking dish.
5. Put maraschino cherries in between the pineapple and bananas.
6. Also add some pecans, chopped if desired.
7. Mix batter for a 2-layer (18. 25 oz.) cake and pour over all in the dish.
8. Bake in a preheated 350°F, 40-50 minutes.
9. Remove from dish to cool.
10. I used a 13x9x2-inch glass baking dish.
Title: Absolutely Apple Cake
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 2 self-rising flour
- 2 1/2 apples
- 2 coconut
- 1 walnuts
- 1 pecans
- 1/4 butter
- 1/2 margarine
- 1/3 brown sugar
- milk
Instructions:
1. Blend eggs, oil and sugar until creamy.
2. Add flour a little at a time.
3. Blend well.
4. Batter will be stiff.
5. Fold in apples, coconut and nuts.
6. Pour into a greased and floured bundt or tube pan.
7. Bake at 350°F for 1 hour.
8. Let cake cool in pan for 30 minutes and then remove to serving plate.
9. Mix together the butter, brown sugar and milk in a saucepan.
10. Boil for 3 minutes.
11. Pour over warm cake.
Title: Kolaches (or Kolacky)
Ingredients:
- 1 butter
- 1 cream-style cottage cheese
- 2 flour
- 1/4 salt
- 1 crushed pineapple
- 1 cornstarch
- 1 sugar
- 1/3 butter
- 1 sugar
- 2 cinnamon
- 1/4
- 1/8
Instructions:
1. On the down side, they do require advanced preparation (overnight is best).
2. Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible.
3. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch.
4. Mix ingredients and chill at least 6 hours.
5. Roll to 1/4" thickness.
6. Cut into 2 or 3 inch squares, and place filling or preserves in center of square.
7. Bring corners over filling and seal together.
8. Bake at 350 - 25 to 30 minutes.
9. Remove and dust with powdered sugar.
10. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened.
11. Cool.
12. Apricot Filling: Simmer apricot 10 minutes.
13. Add sugar and simmer 10 minutes more.
14. Remove from heat and add butter and cinnamon.
15. Cool.
Title: Prune and Semolina Cake
Ingredients:
- 1 unsalted butter
- 125 eggs
- 2 self-raising flour
- 1 1/4 fine semolina
- 3/4 caster sugar
- 1/3 water
- 1/4 rose water
- 1/2
- 1
Instructions:
1. Preheat oven to 190 degrees centigrade (moderately hot).
2. Grease a 20 cm round cake tin and line base with paper; grease paper.
3. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well.
4. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition.
5. Stir in sifted flour, semolina and juice.
6. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture.
7. Bake in moderate oven about 50 minutes or until cooked through.
8. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater.
9. Turn onto wire rack, turn cake right side up and place rack on a tray.
10. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.
Title: My Favorite Lower-Fat Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 5 butter
- 1 -2 vanilla
- 2 powdered sugar
- 1/2 lemon juice
Instructions:
1. Beat cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with softened butter and vanilla until combined.
2. Gradually add powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
3. Add lemon juice.
4. Enjoy.
Title: Boiled Fruitcake
Ingredients:
- 100 butter
- 500 mixed spice
- 1 bicarbonate of soda
- 1 sugar
- 1 cold water
- 1 walnuts
- 100 eggs
- 2 plain flour
- 1 self raising flour
- 1
Instructions:
1. Put the first 7 ingredients into saucepan and bring to boil. Simmer for 2 minutes. Turn off and allow to cool a little.
2. Beat 2 eggs well.
3. Sift plain and SR flours tegether.
4. Add well beaten eggs to cooled fruit mixture. Fold in sifted flour.
5. Place mixture into a well greased, lined 20cm (8") cake tin and bake in moderate oven (180C or 350F) for 1 hour.
Title: Individual Chocolate Mousse Pie
Ingredients:
- 12 bittersweet chocolate
- 4 unsalted butter
- 1/3 brewed coffee
- 1 rum
- 2 cognac
- 1 heavy cream
- 1/2 vanilla extract
- 1 ganache
- 1 unsalted butter
- 1 1/4 bittersweet chocolate
- 6 heavy cream
- 8 unsalted butter
- 3/4
- 2
Instructions:
1. In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
2. Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It’s better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
3. In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
4. Line six half-pint jars with the crumb crust as directed in the recipe.
5. To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
6. Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
7. Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
8. Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
9. Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
10. In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
11. Let cool and use immediately or cover and refrigerate for up to 2 weeks.
Title: Rhubarb & White Chocolate Puddings
Ingredients:
- 250 rhubarb
- 120 brown sugar
- 2 self-rising flour
- 1 bicarbonate of soda
- 1/2 white chocolate
- 140 eggs
- 2 unsalted butter
- 125 custard
- ice cream
Instructions:
1. Preheat oven to 180c & grease 6 x 1-cup capacity ramekins.
2. Place rhubarb, sugar & orange juice in a small saucepan on medium heat & bring to the boil, then reduce heat to low & simmer for 5 minutes, then cool.
3. Place flour, bicarbonate of soda & chocolate in a large bowl & gently combine using a metal spoon.
4. Add eggs, butter & cooled rhubarb mixture & mix gently to combine.
5. Spoon into prepared ramekins & cover each with foil.
6. Place on a baking tray & bake for 40 minutes.
7. Remove & stand for 5 minutes, then invert onto serving plates.
8. Serve with custard or ice-cream.
Title: Suzanne Laubheimer's Version of the Famous Berger Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 3/4 granulated sugar
- 1/8 salt
- 1 egg
- 1 vanilla
- 2 1/2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 3 chocolate chips
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat butter, confectioners' sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla beat until light and fluffy. sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.
4. When cookies are cool, melt chocolate chips in a small, heavy-duty saucepan over lowest heat possible; stir. When chips begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth, then ice cookies.
5. Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.
Title: Prunes in Port
Ingredients:
- 40 prunes
- 2 port wine
- 2 red wine
- 1/2 vanilla bean
- 1 sugar
Instructions:
1. soak prunes in the port overnight.
2. next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
3. take out vanilla bean. (You can wash it and use it again).
4. bottle, or store in the fridge.
Title: Cherry Turnover Bread Pudding With White Chocolate
Ingredients:
- 3 cherries
- 3 milk
- 1 butter
- 1/2 white sugar
- 1/4 brown sugar
- 1 nutmeg
- 1/2 allspice
- 1/4 eggs
- 4 vanilla
- 1 vanilla vodka
- 1 white chocolate
- 6 dried tart cherry
- 1/2
Instructions:
1. Break the turnovers and croissants into chunks in a large bowl.
2. Add the white sugar, 1/2 cup of brown sugar, nutmeg, allspice and melted butter and stir. *NOTE: depending on the sweetness of your turnovers, you may need less sugar. Mine were not terribly sweet.*.
3. Add the eggs one at a time, alternating with the milk and stirring well so that each egg is incorporated before adding the next one. Do this until all the eggs and milk are used.
4. Stir in the vanilla and vodka. Fold in the white chocolate chunks and cherries.
5. Pour into a buttered 2 quart cassarole dish. Sprinkle the brown sugar evenly across the top of bread mixture. I grated an additional 1/8 teaspoon of nutmeg over the top as well.
6. Bake in a preheated 350* oven for 1 hour.
7. Let cool 20 to 30 minutes as pudding will set firmer as it cools. Can be served warm or chilled. I love it warm with vanilla bean ice cream or a dollop of sweetned whipped cream.
Title: Cream-Filled Pumpkin Cupcakes
Ingredients:
- 2 sugar
- 3/4 solid-pack pumpkin
- 1 eggs
- 4 all-purpose flour
- 2 baking soda
- 2 salt
- 1 baking powder
- 1 ground cinnamon
- 1 cornstarch
- 1 milk
- 1 shortening
- 1/2 butter
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1/2
Instructions:
1. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
2. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, combine cornstarch and milk in a small saucepan until smooth.
7. Bring to a boil, stirring constantly.
8. Remove from the heat; cool to room temperature.
9. In a large mixing bowl, cream shortening, butter and confectioners' sugar.
10. Beat in vanilla if desired.
11. Gradually add the cornstarch mixture, beating until light and fluffy.
12. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
13. Carefully remove tops and set aside.
14. Spoon or pipe filling into cupcakes.
15. Replace tops.
Title: Vegan Chocolate Fudge Cake
Ingredients:
- 1 coconut milk
- 7 bittersweet chocolate
- 1/2 powdered sugar
- 1 vanilla extract
- 3/4 cocoa powder
- 1 1/2 granulated sugar
- 2 1/3 all-purpose flour
- 1/2 salt
- 1 3/4 baking soda
- 1 3/4
- 1/2
Instructions:
1. Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
2. Preheat the oven to 350°F Grease and line two 6-inch cake tins.
3. In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined – it’s useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
4. Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
5. Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it’s light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.
Title: Chewy Secret Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 3/4 dark brown sugar
- 1 vanilla
- 1/4 molasses
- 2 eggs
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter (usually 30 seconds in microwave).
3. Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
4. Add eggs one at a time, beating well after each addition.
5. Combine flour, baking soda and salt in separate bowl.
6. Gradually beat in flour mixture.
7. Stir in morsels.
8. Drop by rounded tablespoon onto ungreased baking sheets.
9. Bake at 375 oven for 9 to 11 minutes or until golden brown.
10. Let stand for 2 minutes, remove to wire racks to cool completely.
11. After cooling, carefully hide a few so you have a chance to eat them!
Title: Ribbon Krispies
Ingredients:
- 1/2 butter
- 2 marshmallow creme
- 11 peanut butter
- 1 - 1 1/2
Instructions:
1. In a large saucepan, melt butter over medium-low heat. Stir in the marshmallow creme until smooth. Remove from the heat; stir in cereal until blended.
2. Press half of the mixture into a greased 15x10x1-inch pan; spread with peanut butter. Carefully spread with hot fudge topping. Press the remaining cereal mixture over fudge layer (pan will be full). Cool for 10 minutes before cutting.
Title: Caramel Pecan Sticky Bun Cookies
Ingredients:
- 1 margarine
- 1/2 butter
- 1/2 sugar
- 2 dark corn syrup
- 2 1/2 all-purpose flour
- 1/2 powdered sugar
- 1/4 margarine
- 3 butter
- 1/2 dark corn syrup
- 1 pecans
Instructions:
1. In large bowl, beat 1 cup margarine and sugar until light and fluffy.
2. Add 1/2 cup corn syrup and egg yolks; blend well.
3. Stir in flour; mix well.
4. Cover with plastic wrap; refrigerate 1 hour for easier handling.
5. In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
6. Remove from heat. Stir in pecans.
7. Refrigerate at least 10 minutes.
8. Heat oven to 375°.
9. Lightly grease cookie sheets.
10. Shape dough into 1 1/2-inch balls.
11. Place 2-inches apart on greased cookie sheets.
12. Bake at 375° for 5 minutes.
13. Remove from oven.
14. Brush dough lightly with egg white.
15. With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
16. FILLING.
17. Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
18. Cool 1-2 minutes; remove from cookie sheets.
19. Cool completely.
20. Yield: 3 dozen cookies.
Title: Homemade Self Raising Flour & Baking Powder - Substitute
Ingredients:
- 3 bicarbonate of soda
- 4 cream of tartar
- 200 plain flour
- 1 baking powder
Instructions:
1. To make your own baking powder, add the ingredients to a jam jar or similar and shake well to mix.
2. To make the self raising flour, add 1 tsp of the baking powder to 200g or 8 oz of plain flour and mix. That's it!
Title: Addictive Fruit Cobbler
Ingredients:
- 3 sugar
- 1 butter
- 5 baking powder
- 1 1/2 salt
- 1/4 milk
- 3/4 flour
- 1 1/2 sugar
- 1 1/2 cornstarch
- 1 1/2 boiling water
- 1
Instructions:
1. Place fruit such as peaches or berries on the bottom of a 9 x 13 pan.
2. Mix 1 cup sugar, melted butter, baking powder, salt, milk, and flour until smooth.
3. Pour flour mixture over fruit.
4. Mix remaining 1 1/2 cups sugar with cornstarch (I use less sugar). Sprinkle this mixture over the batter.
5. Carefully pour 1 cup boiling water on top.
6. Bake at 375 for 45 50 minutes.
7. Note: Cinnamon can be added to the cornstarch mixture if it goes with the fruit you are using.
Title: A Kids Bear Snack
Ingredients:
- 1 peanut butter
- 3 raisins
- 5
- 3
Instructions:
1. Spread Peanut butter on the rice cake.
2. Place one cookie in the center of the rice cake for the bears snout, and two cookies at the top for ears.
3. Use the cereal rings and raisins to make the bears eyes and mouth.
4. You will need more peanut butter to stick the nose and the mouth to the snout.
5. Be creative.
Title: Angel Food Cake With Strawberries
Ingredients:
- 1 1/2 cake flour
- 1 3/4 granulated sugar
- 12 salt
- 1/4 cream of tartar
- 1 1/2 vanilla
- 1 strawberry
- 1
Instructions:
1. Preheat oven to 325*.
2. Sift flour with 3/4 cups sugar 3 times; set aside.
3. In a large bowl beat egg whites and salt with electric mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 1 cup sugar, sprinkling 1/4 mixture at a time, beating well after each addition until soft peaks form when beater is withdrawn.
4. With a large rubber scraper gently fold in vanilla.
5. Gently fold in 1/4 of flour mixture at a time over egg whites with an over and under motion after each addition. Fold additional 10 strokes after last addition until flour is well blended.
6. Gently transfer batter to ungreased pan. With a spatula or knife, cut through batter gently.
7. Bake on lower rack for 55-60 minutes or until top is browned and cake tester comes out clean.
8. Invert pan on counter to cool cake thoroughly (about 2 hours). Loosen cake with spatula from pan; remove from pan.
9. Serve with strawberries and whipped cream.
Title: Unknownchef86's Applesauce or Pumpkin Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1 baking powder
- 1 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 butter
- 1 sugar
- 1 egg
- 2 vanilla extract
- 2 unsweetened applesauce
- 1 raisins
- 1 walnuts
Instructions:
1. Note: If making pumpkin cake, omit cinnamon, cloves, nutmeg and applesauce and replace with a can of pre-spiced pumpkin pie filling.
2. Preheat oven to 350 degrees.
3. Grease and flour a 9x13.
4. Stir together, in a medium bowl, flour, baking soda, baking powder, cinnamon, nutmeg and cloves.
5. In a small bowl, combine the raisins and walnuts; stir in1/4 cup of the flour mixture to coat.
6. In a large bowl, cream the butter and sugar til fluffy.
7. Beat in egg, vanilla and applesauce.
8. Beat in dry ingredients, then stir in the raisin and walnut mixture.
9. Turn into the prepared pan and smooth the top.
10. Bake 35-40 minutes or til top springs back.
11. Cool in pan on a rack.
Title: Bua Loi Phuak (Taro Balls in Coconut Cream)
Ingredients:
- 1 glutinous-rice flour
- 2 cornstarch
- 1 coconut milk
- 4 palm sugar
- 1 salt
- 1/8 water
- 6 -8
Instructions:
1. Put the rice flour and cornstarch in a bowl.
2. Add the mashed taro and knead. Add water as needed to create a soft dough.
3. Knead well.
4. Roll into little balls and set aside.
5. Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
6. Bring to a boil and add the taro balls.
7. When they are cooked through, remove from the heat.
8. Serve hot.
9. Optional: Can sprinkle with sesame seeds.
Title: Caramel Apple Egg Rolls (Excellent for Christmas)
Ingredients:
- 3 granny smith apples
- 2/3 sugar
- 1/3 Bourbon
- 2 unsalted butter
- 1 vanilla extract
- 1 ground cinnamon
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1 ground cloves
- 1 candied ginger
- 12 egg
- 1 powdered sugar
- 2/3
Instructions:
1. To prepare the filling, toss the apples with about 1 tablespoons of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes. Add the apples and toss to coat with the sugar.
2. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be so very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid (lukewarm). Add the candied ginger and mix well.
3. To prepare the eggrolls, place 1 eggroll wrapper(or use lumpia wrappers)on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll tehn roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.
4. Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350°F (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350°F.) Add as many eggrolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels, or on brown paper bags. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining eggrolls. Serve warm or at room temperature with vanilla ice cream.