lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Ginger Cupcakes
Ingredients:
- 175 unsalted butter
- 175 eggs
- 200 pumpkin
- 2 plain flour
- 250 baking powder
- 200 ground ginger
- 2 allspice
- 1 1/2 ground nutmeg
- 1 1/2 ground cloves
- 1/4 pecans
- 1/4 walnuts
- 125 icing sugar
- 200 cream cheese
- 125
Instructions:
1. Finely chop 125g of the ginger.
2. Beat sugar and 125g butter until smooth.
3. Then beat in the eggs one by one.
4. Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices.
5. Add the nuts and stir until smooth.
6. Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.
7. Bake at 190C (170 fan-assisted)/375F/gas mark 5 for 25 minutes, then set aside to cool.
8. Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth.
9. Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable.
10. Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.
Title: Sugar Free Chunk Swirled Pie
Ingredients:
- 1 3/4 Splenda granular
- 3 butter
- 1/4 margarine
- 1/2 sugar-free vanilla pudding mix
- 3/4 vegetarian fat free sugar-free instant vanilla pudding mix
- 2 milk
- 3 1/2
Instructions:
1. Shortbread Chocolate Crumb Crust:
2. Preheat oven to 350°F.
3. Stir together cookie crumbs, cocoa and SAplenda in medium bowl.
4. Blend in butter, mixing well.
5. Press crumb mixture evenly on bottom and up sides of 9" pie plate.
6. Bake 8 minutes; cool.
7. Pie Filling:
8. Prepare pudding according to pkg directions.
9. Immediately pour 1-1/4 cups pudding over the chunks(all except for 2 tablespoons of chocolate chunks - which you have set aside); pour remaining pudding into prepared crust.
10. Stir pudding and chunks until chocolate is melted and mixture is well blended.
11. Drop chocolate pudding mixture by tablespoonfuls onto vanilla pudding; swirl with knife for marbled effect.
12. Cool.
13. Cover; refrigerate several hours until thoroughly chilled.
14. Garnish with reserved chunks and whipped topping, if desired.
Title: Peggy's Chocolate Mint Dessert
Ingredients:
- 2 butter
- 1/2 margarine
- 3
- 10
- 3 -5
Instructions:
1. Mix together 1 3/4 cup crumbs and melted butter.
2. Press into bottom of 9x13" pan.
3. Cover crust and chill.
4. Pour cream into large glass mixing bowl.
5. Add mints and food coloring.
6. Cover; refrigerate overnight to dissolve mints.
7. Chill bowl and beaters thoroughly.
8. Whip cream.
9. Gently spread on prepared crust.
10. Top with reserved 1/4 cup crumbs.
11. Freeze until serving time.
12. Cut into squares.
Title: Mandarins in Orange Flower Syrup
Ingredients:
- 10 mandarin oranges
- 1 confectioners' sugar
- 2 orange flower water
- 1 pistachios
Instructions:
1. Thinly pare a little of the colored rind from one mandarin and cut it into fine shreds for decoration. Squeeze the juice from two mandarins and reserve it.
2. Peel the reaming fruit, removing as much of the white pith as possible. Arrange the whole fruits in a wide dish.
3. Mix the reserved juice, sugar and orange flower water and pour it over the fruit. Cover the dish and chill for at least 1 hour.
4. Blanch the shreds of rind in boiling water for 30 seconds. Drain, let col and sprinkle them over the mandarins, with the pistachios, to serve.
Title: Andes Mint Chocolate Flourless Cake
Ingredients:
- 56 dark chocolate
- 12 butter
- 1 3/4 eggs
- 5 vanilla
- 1 sugar
- 2/3
Instructions:
1. Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
2. In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
3. Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
4. Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
5. (Prep time includes overnight refrigerator time.).
6. *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.
Title: Coffee Velvet
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1/2 sugar
- 6 evaporated milk
- 3/4 vanilla extract
- 1/2 eggs
- 2
Instructions:
1. In small saucepan, soften gelatin in cold water.
2. Add hot coffee, 2 T sugar and the evaporated milk.
3. Heat to just below boiling, stirring to dissolve gelatin and sugar.
4. Beat yolks in small bowl and add small amount of hot milk mixture a tablespoon at a time (about 4 T total) to them, beating until smooth.
5. Pour yolk mixture into hot milk in pot and keep stirring until it thickens slightly. DO NOT allow to boil which will cook the egg. Better to undercook than overcook.
6. Stir in vanilla extract and cool mixture to room temperature by chilling in freezer for about half an hour. Stir occasionally so it doesn't set.
7. Beat egg whites with remaining 4 T sugar until you have a slightly stiff meringue.
8. Pour cooled coffee mixture into meringue and beat until smooth and all the meringue is incorporated.
9. Pour into 8 small dessert bowls and chill until firm.
Title: Chocolate-Nut Phyllo Cups
Ingredients:
- 3 honey
- 1 cornstarch
- 1 half-and-half
- 2 ground walnuts
- 1 granulated sugar
- 4 phyllo dough
- 4 butter
- 3 margarine
- 1 butter
- 1 margarine
- 3/4 powdered sugar
- 1/2 vanilla
- 2 -3 hot water
- 1/2 cocoa powder
- 1/2 vanilla
- cinnamon
Instructions:
1. In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill.
2. In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.
4. Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.)
5. To serve:
6. In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)
7. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings.
Title: Vegan, Wheat-Free Brownies
Ingredients:
- 1 1/4 brown sugar
- 1 white sugar
- 1 water
- 1 vegan butter
- 1/2 vegan butter
- 1 cocoa powder
- 3/4 salt
- 1 vanilla
- 1 baking powder
- 1/2
Instructions:
1. Preheat oven to 350.
2. Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste. Set aside to cool.
3. Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
4. Stir in vanilla and melted vegan butter.
5. Stir in sugar and Flour/water paste, then chocolate chips.
6. Pour into greased 9"x13" pan and bake approx 45min*.
7. My oven is from the 1940's so it's always an adventure when it comes to baking times.
Title: Chocolate Celebration Cake
Ingredients:
- 1 cake flour
- 2 cocoa powder
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1 1/4 vanilla extract
- 1/4 confectioners' sugar
- 1 milk
- 1 vanilla extract
- 1 1/2 sweetened flaked coconut
- 1/2 oranges
- 1
- 4
Instructions:
1. For the cake: Preheat the oven to 350°F
2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. (This can be made in advance and stored in an airtight container for up to 5 days.)
8. For the icing and oranges: Whisk the sugar, milk and vanilla or rum extract together in a mixing bowl. Stir in the coconut.
9. Drizzle the icing over the cake.
10. Serve each slice of cake with orange sections arranged like a fan on the side of each piece.
Title: Lemon Shortbread (For Ceramic Shortbread Pan)
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 lemon peel
- 1 flour
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter until light.
3. Cream in the powdered sugar and the grated lemon peel.
4. Now work in the flour.
5. Knead the dough on an unfloured board until nice and smooth.
6. Spray the shortbread pan very lightly with a non-stick vegetable spray.
7. Firmly press the dough into the shortbread pan.
8. Prick the entire surface with a fork, and bake the shortbread right in the pan.
9. Bake for 30 - 35 minutes, or until very lightly browned.
10. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
11. If the shortbread does not come right out, tap one edge of the pan.
12. Cut the shortbread into serving pieces while it is still warm.
13. Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.
Title: Moist Caramel Apple Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 eggs
- 4 granny smith apples
- 1/3 milk
- 3
- 20
- 3
- 1
Instructions:
1. Preheat oven to 350F degrees and flour a 10 inch bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl on low speed until blended. Beat on high speed for 2 minutes. Gently stir in the apples. Pour into pan.
2. Bake for 50 minutes or until toothpick inserted in cake comes out clean.Cool 20 minutes then remove from pan and cool completely on a wire rack.
3. Microwave caramels and milk in microwavable bowl on HIGH for 1-1/2 minutes, stirring every 30 seconds (so it doesn't burn)until blended. Cool 10 minutes until thickened slightly. Drizzle over cake.
4. Top with whipped topping when serving.
Title: Molasses Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1/3 shortening
- 1 hot water
- 1 baking soda
- 1 baking powder
- 2 ginger
- 1 salt
- 3 1/2 - 4 flour
Instructions:
1. Combine the sugar, molasses, and melted shortening.
2. Dissolve the baking soda in the hot water and add that.
3. Stir in baking powder, ginger, and salt.
4. Stir in flour until it forms a nice dough ball.
5. Cover and chill overnight.
6. Preheat oven to 375°F.
7. Roll out the dough and cut into shapes.
8. Arrange on baking sheets and bake 10-15 minutes.
Title: Gratin of Summer Fruits With Irish Mist Sabayon
Ingredients:
- 4 Irish Mist liqueur
- 1/4 dry white wine
- 3 fresh lemon juice
- 3/4 fresh raspberries
- 2 frozen raspberries
- 3/4 fresh strawberries
- 1 frozen blackberries
- 1 frozen blueberries
- 1 confectioners' sugar
- mint sprig
Instructions:
1. Sabayon: In a double boiler, combine all ingredients for sabayon. Place over simmering, not boiling, water and whisk for 8-10 minutes, or until thick, pale and creamy.
2. Gratin: Preheat broiler (if not using blowtorch). Divide the fruit among 6 8-ounce ovenproof bowls. Spoon sabayon evenly over tops and brown lightly under the broiler 4 inches from heat source for about 2 minutes.
3. Or, use a kitchen blowtorch and move flame constantly over the surface until the top is lightly browned.
4. Dust with confectioners' sugar and garnish with mint if desired.
Title: Bizcocho Dominicano (Dominican Cake)
Ingredients:
- 1 pineapple rings
- 3/4 water
- 1 sugar
- 1/2 pure vanilla extract
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 1 pure vanilla extract
- 1/2 orange zest
- 1 salt
- 3/4 cake flour
- 3 heavy cream
- 1 powdered sugar
- pineapple rings
- pineapple
Instructions:
1. FILLING:.
2. Combine all the filling ingredients in a medium saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Continue cooking, stirring frequently, until pineapple is tender and mixture becomes thick and jammy (this will take about 1 hour). Drain off any excess liquid and set mixture aside to cool to room temperature This part can be done up to 3 days ahead, just store filling in fridge until ready to use.
3. CAKE:.
4. Spray a 9 or 10" Bundt pan with Baker's Joy (or any cooking spray with flour in it).
5. Cream butter and sugar in a large mixing bowl with an electric mixer for about 5 minutes, or until the mixture is pale and fluffy. Add the room temp eggs one at a time, mixing well after each addition. Beat in vanilla, orange juice and orange zest.
6. Reduce mixer speed to low. Add the salt and half the flour and mix well. Scrape the sides of the bowl, add the cream, and mix well again. Add the rest of the flour and mix well. Beat this mixture for 5 minutes on medium-high speed.
7. Spread 2/3 of the cake batter evenly in the prepared pan. Spoon the cooled pineapple filling on top of the batter, making sure that no fruit touches either the outer or inner edges of the pan (you want the filling to be totally enclosed within the cake and not visible from the outside once the cake is baked). Spread the remaining cake batter over the fruit layer, taking care not to disturb the ring of filling as much as possible.
8. Place pan on the middle rack of a cold oven, then turn oven on to 350 deg. F. Bake for about 1 hour, or until cake is golden brown and a tester comes out with only a few dry crumbs.
9. Cool cake in the pan for about 30 minutes. Gently loosen cake from sides of pan with a thin knife, then invert it onto a wire rack to cool. If any of the filling has sunk and fallen out of the top of the cake, arrange this over the top of the cake.
10. Allow cake to cool completely (approx. 2 hours). Dust with powdered sugar immediately before serving. Slice and serve with the chopped pineapple or pineapple rings, if desired.
11. Note about eggs: if you don't have time to wait for the eggs to come to room temp on their own, place them in a medium bowl and cover with very warm water. Allow them to sit in the water for about 5 to 10 minutes before using.
Title: Cake Flour Halwa
Ingredients:
- 2 flour
- 3 milk
- 1/2 ghee
- 1 egg
- 1 1/4 sugar
- 6 cardamom seeds
Instructions:
1. Braise flour in ghee till pink.
2. Break eggs in a bowl.
3. Add milk, sugar and cardamom seeds.
4. Beat well and add to the braised flour.
5. Stir briskly on low heat to avoid any lumps till the mixture is thick like pudding.
6. Spread in a greased silver plate.
7. Sprinkle with almonds or serve in small individual bowls.
8. Serve warm.
Title: Peach-mascarpone Crostatas
Ingredients:
- 1 lemon juice
- 3 sugar
- 1 flour
- 4 ground cinnamon
- 1 mascarpone cheese
- 1/4 sugar
- 4
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Remove pie crusts from packaging and squeeze both crusts together.
3. Roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
4. Roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
5. Place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
6. Set aside while you prepare the peaches.
7. Peel the peaches, slice in half and remove the seeds.
8. Place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
9. Sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
10. Set aside.
11. Place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
12. Spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
13. Center the peach half filled-side down on one of the pastry circles.
14. Brush the dough with the beaten egg white and crimp dough around the peach.
15. Continue with remaining peaches.
16. Brush the outside of all 6 crostatas with the remaining egg white and sprinkle the outside crusts with granulated sugar.
17. Bake for 30 minutes.
18. Serve immediately, or refrigerate and serve cold.
Title: Spinach Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 500 spinach
- 1/2 olive oil
- 1 fresh lemon juice
- 2 1/2 flour
- 1 baking powder
- 1
Instructions:
1. Preheat oven to 375°F.
2. Brush a 41 x 24 baking pan with oil, dust with flour. Set aside.
3. Puree the spinach in a food processor, put aside. ( Do not cook, it should be raw).
4. Whisk together the egg and sugar for 2-3 minutes.
5. Add olive oil, lemon juice and pureed spinach, mix well for 1 minute.
6. Sift flour, vanilla and baking powder into the mixture.
7. Mix well, for a few minutes.
8. Pour the mixture into the baking pan. Cook for 30 minutes. (It is done when a knife inserted into the center comes out clean.).
9. When cooled, cut off the cake's all sides 1/2 inch thick and powder the crumbs with a blender.
10. Remove to a serving platter.
11. Spread whipped cream on top and sprinkle the powdered cake on top of the cream.
Title: Pretty Vanilla Cupcakes
Ingredients:
- 100 butter
- 100 sugar
- 2 eggs
- 100 self-raising flour
- 1/2 vanilla extract
- 125 butter
- 100 icing sugar
Instructions:
1. Preheat oven to gas 4, 180C, fan 160°C Line a 12-hole bun tin with cupcake cases. Put the butter and sugar in a large bowl and beat with an electric beater until the mixture is light and fluffy. Beat in the eggs one by one and then beat in the flour and vanilla extract, plus a pinch of salt. The mixture should fall easily off your spoon; add a drop of milk if it is too stiff.
2. Put the mixture into the cupcake cases. Bake for 15-20 minutes, until the cakes have risen and are firm. As soon as you can, lift out of their tins and cool on a wire rack.
3. For the icing, beat the butter until it's soft, then beat in the icing sugar until you have a soft buttercream. Divide the mixture into 3 portions, and colour each one pale pink, green, or yellow. Ice the cakes with the different colours, either using a palette knife or piping it on. Decorate with the pearl swirls or silver balls, or decorations of your choice.
Title: Brownies
Ingredients:
- 8 unsalted butter
- 3 sugar
- 1 salt
- 1 eggs
- 2 vanilla extract
- 1 cake flour
- 3/4
Instructions:
1. Preheat an oven to 350°F Lightly grease an 8-inch square baking dish, preferably glass.
2. In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
3. Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.
4. Makes 9 large brownies.
Title: Cathedral Window Fudge
Ingredients:
- 12 colored miniature marshmallows
- 16
- 2
Instructions:
1. Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat.
2. Stir in frosting. Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.
3. Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan. Shape each half into 9x2 inch log.
4. Wrap tightly in waxed paper and refrigerate for 2 hours or until firm. With thin sharp knife, cut each log into 1/2 inch thick slices.
Title: Chocolate Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 cocoa powder
- 4 unsalted butter
- 6 vegetable shortening
- 5 sugar
- 3/4 egg
- 1 milk
- 1 1/2 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. Position the racks in the top and bottom thirds of the oven; preheat oven to 375°.
2. Whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.
3. Add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.
4. Add in sugar; beat until fluffy but still a little grainy, about 1 more minute.
5. Beat in egg until smooth; then beat in milk and vanilla.
6. Stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.
7. Dust a clean, dry work surface with the smallest sprinkling of flour, then turn the dough out onto it and knead it a few times, just until it coheres into a fairly smooth ball.
8. Break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.
9. Press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass’s bottom into the sanding sugar.
10. Use the bottom of the glass to flatten the cookies gently; pressing down to let the crystals adhere, until the cookies are about ½ inch thick.
11. Repeat until all the balls are flattened and coated with sugar.
12. Bake for 5 minutes, then reverse the sheets top to bottom and front to back.
13. Continue baking for ABOUT 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.
14. Cool on the sheet for 1 minute, then transfer to wore racks to cool completely.
15. **White Chocolate Almond Sugar Cookies: substitute grated white chocolate for the semisweet chocolate; substitute almond extract for the vanilla extract.
Title: Orange Cottage Cheese Salad
Ingredients:
- 3/4 plain fat-free yogurt
- 1/3 Cool Whip Free
- 3/4 fat-free cottage cheese
- 3 sugar-free orange gelatin
- 4 mandarin orange
- 1
Instructions:
1. In a large bowl, combine yogurt and dry milk powder. Add Cool Whip Free and.
2. cottage cheese. Mix well to combine. Stir in dry gelatin. Fold in mandarin.
3. oranges. Cover and refrigerate for at least 1 hour. Gently stir again just.
4. before serving.