lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Torte
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1 baking powder
- 1 salt
- 2 eggs
- 1 blueberries
Instructions:
1. Cream butter and sugar.
2. Add flour, baking powder, salt and eggs.
3. Mix well.
4. Pour into a greased springform pan.
5. Cover entire surface of cake with fruit.
6. Sprinkle cinnamon and sugar mixture over the top.
7. Bake 350 degrees for 1 hour.
Title: Marzipan Wheels
Ingredients:
- 3 1/2 flour
- 1 powdered sugar
- 1/4 salt
- 1 butter
- 2 butter
- 2 lemon, zest of
- 1 3/4
- 1
Instructions:
1. Combine flour sugar and salt, mix in eggs.
2. roll into and pan and spread with filling.
3. Bake at 350 degrees for 20 minute Roll up and cut into pieces.
Title: Grandma's Ice Box Cookies
Ingredients:
- 4 1/2 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1 brown sugar
- 1 sugar
- 3 eggs
- 1 1/2 shortening
- 12 chocolate chips
Instructions:
1. Sift flour, baking soda, cinnamon and salt together and set aside.
2. Cream together shortening and sugars, add eggs.
3. Mix flour and shortening mixture together.
4. Divide dough in half, place each half on a sheet of wax paper.
5. Shape dough into logs along length of wax paper. Freeze for 30 minutes.
6. Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
7. Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
8. Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
9. Allow dough to freeze for at least 30 minutes.
10. When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
11. Bake on greased cookie sheet for 8-10 minutes.
Title: Spiced Peaches With Nutty Dumplings
Ingredients:
- 2 sugar
- 2/3 apple pie spice
- 1/4 low-fat baking mix
- 1/4 pecans
- 1/2 skim milk
- 2
- 3
- 1/8
Instructions:
1. Combine peaches, grape juice, 2 tbsp sugar, and pie spice in a medium saucepan; bring to a boil over medium-high heat.
2. As mixture comes to a boil, combine remaining 2 tbsp sugar, baking mix, and pecans in a small bowl.
3. Stir in milk and butter flavoring.
4. Spoon one-fourth of batter at a time onto boiling peach mixture.
5. Cover, reduce heat to medium, and cook 8 minutes or until dumplings are done.
6. To serve, spoon peach mixture evenly into four individual dessert dishes; top each serving with a dumpling.
Title: Williams-Sonoma Puff Pastry
Ingredients:
- 3 1/4 all-purpose flour
- 1 salt
- 2 1/2 unsalted butter
- 1 water
Instructions:
1. In a bowl combine the flour, salt and room-temperature butter with an electric mixer.
2. Beating slowly at first and then increasing the speed to medium, beat the ingredients, slowly adding the water in a thin stream at the same time, until the ingredients are mixed together into a firm dough and form a ball.
3. Alternatively, place the flour on a work surface, make a well in the center, and add the salt, room-temperature butter and water. Using your fingers, combine the ingredients and form the dough into a ball.
4. Transfer the dough to a work surface, reshape into a ball with the heels of your hands, cover with plastic wrap and refrigerate for 30 minutes.
5. Using a rolling pin, beat the cold butter between sheets of parchment paper into a rectangle about 3/4 inch thick.
6. Remove the dough from the refrigerator.
7. On a floured work surface, roll out the chilled dough into a round about 11 inches in diameter.
8. Remove the paper from the rectangle of butter, place the butter in the center of the dough round, and fold the edges of the dough over the butter to enclose completely.
9. Tap the dough with the rolling pin to ensure that it adheres to the butter.
10. Using the rolling pin and flouring the work surface and pin often but lightly, roll out the dough into a rectangle about 20 inches long by 7 inches wide.
11. Take care to apply pressure evenly and not to squeeze the butter from the dough.
12. Keep the ends as square as possible.
13. Fold the pastry into thirds by folding it toward you and then back over itself.
14. Firmly gripping the folded rectangle, rotate it 90 degrees so that the seam is on your left.
15. Roll out the dough into a rectangle of the same size and again fold it into thirds.
16. You have now completed 2 "turns."
17. Dust the dough with flour and cover with plastic wrap or with parchment paper and a kitchen towel, tucking the ends in well so that they do not dehydrate.
18. Let rest in the refrigerator for 1 hour.
19. Remove the dough from the refrigerator and repeat the rolling and folding to complete 2 more turns.
20. Again, wrap the dough and return to the refrigerator to rest for 1 hour.
21. Repeat the process one more time, again completing 2 turns.
22. Once you have completed 6 turns, the pastry dough is ready to use.
23. It may be used immediately or stored in the refrigerator, well wrapped, for up to 3 days.
24. The pastry may be frozen; ideally, for best results, it should be frozen after 4 turns, and the final 2 turns completed after thawing.
25. To freeze the pastry, wrap airtight in plastic wrap and freeze for up to 2 weeks.
26. Transfer to the refrigerator for 1 day to thaw, then remove and bring to room temperature before rolling.
Title: Gingerbread
Ingredients:
- 1 sugar
- 1/4 molasses
- 1 ginger
- 1/4 light corn syrup
- 2 cinnamon
- 1/2 butter
- 2 cloves
- 1/2 water
- 1 baking soda
- 4 flour
Instructions:
1. Heat first 8 ingredients on stove until sugar is not grainy, DO NOT BOIL.
2. Place mixture into a large bowl and beat in the soda and flour.
3. Chill over night.
4. Roll out and cut out gingerbread cut outs.
5. Bake at 350 degrees. 10-12 minutes.
Title: Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/4 salt
- 3/4
- 1
Instructions:
1. Watch the video: https://youtu.be/vKI8adWk1bQ.
2. Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.*.
3. Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie.
4. *At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
Title: Vanilla "pound" Cake That Won't Add Pounds
Ingredients:
- 1 1/4 fat free egg substitute
- 2 vanilla extract
- 1 fat free cream cheese
- 8 light butter
- 4 sugar
- 1 1/4 table salt
- 1/4 all-purpose flour
- 2
Instructions:
1. Preheat oven to 325. Lightly coat a 9-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together egg substitute, vanilla extract and almond extract.
3. In a large mixing bowl, beat together cream cheese and butter until well blended. Beat in sugar and salt until blended. In thirds, alternately beat in flour and egg mixture, beginning and ending with flour.
4. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 1 hour.
5. Cool cake in pan on a wire rack. Cut into 12 slices and serve.
Title: Old Fashioned Ice Box Dessert
Ingredients:
- 7 1/2 honey graham crackers
- 1 cream cheese
- 2 milk
- 1 vanilla instant pudding mix
- 1 Cool Whip Topping
- 1 strawberry
- 1 kiwi fruit
Instructions:
1. Arrange graham squares in even layer on bottom of 13x9-inch pan.
2. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 minute Gently stir in half of the whipped topping; spread over grahams in pan; cover with remaining whipped topping. Top with fruit.
3. Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover dessert in refrigerator.
Title: Australian Pavlovas With Fresh Berries and Strawberry Puree
Ingredients:
- 4 butter
- 1/4 cream of tartar
- 1 confectioners' sugar
- 3 strawberries
- 4 granulated sugar
- 3 lemon juice
- 1 heavy cream
- 1 vanilla extract
- 1/2 fresh raspberry
- 1 fresh blueberries
- 1
Instructions:
1. Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil.
2. Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside.
3. In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.
4. Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues.
5. Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve.
6. Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.
7. If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts.
8. When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top.
9. Serve immediately.
Title: Low Carb Sugar Free Mocha Mousse
Ingredients:
- 6 Splenda sugar substitute
- 3/4 brewed coffee
- 1 1/2 gelatin
- 2 heavy cream
- 1 1/2
Instructions:
1. Combine egg yolks, splenda and coffee in top of double boiler.
2. Cook until thickened to consistancy of a soft custard, remove from heat.
3. Soften gelatin in 1/2 cup water, stir and add to coffee mixture.
4. Stir and cool.
5. Whip the cream and fold in gently.
6. Pour into individual serving cups and chill.
Title: Apple Galette With Puff Pastry
Ingredients:
- 1 puff pastry sheet
- 1 egg
- 1/2 granny smith apples
- 4 sugar
- 1/2 sea salt
- 1/8 allspice
- 2 cinnamon
- 1 butter
- 1/4 sugar
- 1 calvados
Instructions:
1. Preheat oven to 400°F.
2. Thaw 1 sheet of puff pastry, about 30-40 minutes. Once thawed, unfold. If it cracks, press the seams together with wet fingers.
3. Place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
4. Halve apples, core>with melon-baller, peel apples. Slice into thin half moons. Place into a bowl. NOTE: *It is important to slice them thin or the pastry sheet will be done before the apple bake tender.
5. Combine sugar and spices. Pour over the apples and toss to coat.
6. You will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
7. Overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. Dot apple slices with butter.
8. Make egg wash (mix egg and water together) and brush over the exposed pastry crust.
9. Bake for about 15 minutes. Rotate once during baking. If the crust is puffed up and golden brown and apples tender, it's done.
10. Meanwhile -- In a glass bowl add the calvados to the apricot preserve. Warm in the microwave for 20-30 seconds and stir. Warm a bit longer if necessary to thin.
11. While the galette still hot, brush with apricot & calvados mixture.
12. Serve warm with a small scoop of vanilla ice cream.
Title: Milano Cookies by Accident
Ingredients:
- 3/4 butter
- 3/4 shortening
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1 salt
- 1 bittersweet chocolate chips
Instructions:
1. Cream butter, shortening and sugar until smooth.
2. Beat in eggs and vanilla.
3. Stir in dry ingredients thoroughly.
4. Divide dough in half and wrap in plastic wrap and chill overnight.
5. Preheat oven to 400º.
6. Unwrap one roll of dough and using a metal bench knife or a very sharp knife cut off cookies as thin as you can and place 1” apart on ungreased cookie sheet or parchment paper.
7. Bake 6-8 minutes but DO NOT BROWN. Cool.
8. Spread the melted chocolate between two of the cookies to make a sandwich.
Title: Raspberry and Mascarpone Pie
Ingredients:
- 3/4 all-purpose flour
- 1 salt
- 3 sugar
- 1/3 unsalted butter
- 1 vinegar
- 1 fresh raspberry
- 1 sugar
- 1/4 lemon, zest of
- 1 mascarpone
- 1 1/2 sugar
- 1/2 vanilla
- 1 fresh raspberries
- 1/2
- 2
Instructions:
1. Pastry:
2. In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse until the mixture resembles coarse sand. Ad the ice water and vinegar. Pulse, adding water if necessary, until the dough starts to for a ball. Wrap with plastic wrap. Refrigerate 30 minutes. Roll out the dough and use to line a 9 inch tart pan with removable bottom. Refrigerate another 30 minutes.
3. With the rack in the bottom position, preheat the oven to 350°F.
4. Prick the dough all over with a fork. Cover with aluminum foil and fill with dried peas or pie weights. Bake for 20 minutes. Remove foil and weights. Continue baking until golden brown - about 20 minutes.
5. Coulis:
6. In a blender, puree the raspberries and the sugar. Add the lemon peel.
7. Filling:
8. In a bowl, mix the mascarpone, sugar and vanilla with an electric mixer. Gently fold in the whipping cream.
9. Scrape the filling into the pie shell. Top with coulis. Decorate the pie with raspberries pointing up. Serve chilled.
Title: Simply Wonderful Treasure Balls
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 all-purpose flour
- 1 powdered sugar
- 1
- 2
Instructions:
1. Preheat over to 300 degrees.
2. Cream shortening and sugar together thoroughly. Mix in egg yolks and flavor extracts. Add flour gradually. Shape dough around glace cherry and form into balls approximately one inch around. Reserve 12 cherries and cut into quarters. Press lightly on top of cookies. Place on ungreased cookie sheet and bake for 15-20 minutes. Roll cookies in powdered sugar while still warm.
Title: Easy Strawberry Trifle
Ingredients:
- 1/2 instant vanilla pudding
- 1 skim milk
- 1 strawberry
- 1 walnuts
- 12
- 1 -2
- 1/2
Instructions:
1. Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
2. Add Whipped Topping and whisk in until completely blended.
3. Place half the crushed wafers in the bottom of a trifle bowl.
4. Place some of the pudding mixture on top of wafers and carefully spread.
5. Layer cake pieces on top of mixture followed by layer of strawberries.
6. Repeat and if you have any pudding mixture left dollop on top of berries.
7. Top with walnuts, optional.
Title: Wacky Cake
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 vanilla
- 1 vinegar
- 1 water
- 5
- 1
Instructions:
1. Mix flour, sugar, cocoa, soda and salt.
2. Make three wells in the flour mixture.
3. In one put vanilla; in another the vinegar, and in the third the oil.
4. Pour 1 c cold water over all and stir.
5. No need to beat.
6. Pour into 8 x 8-inch pan.
7. Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (not batter).
Title: Lapsee ( Cracked Wheat Pudding)
Ingredients:
- 1 sugar
- 1 1/2 jaggery
- 1 ghee
- 1 pistachios
- 3 water
- 1/2 cardamom
Instructions:
1. Warm ghee in a heavy pan, add wheat germ.
2. Stir and cook till germ is golden in color and aroma exudes.
3. Meanwhile melt sugar or jaggery in 1 cup water.
4. Keep aside hot.
5. Boil and add remaining water to roasted wheat germ.
6. Stir gently now, and cook till the grain of the germ is soft on pressing.
7. Now add sugar or jaggery, add cardamom and chopped dry fruit.
8. Stir and simmer covered, stirring occasionally.
9. Cook till ghee separates along the sides.
10. Serve hot.
Title: Banana Glace
Ingredients:
- 4 bananas
- 8 bananas
- 1 heavy cream
- 1/2 sugar
- 1/2 raisins
- 1 peanuts
- 1
Instructions:
1. In a blender, beat mashed bananas, cream and sugar until frothy.
2. Pour into freezer trays and freeze for 1 to 2 hours until partially firm.
3. Cut 8 bananas in half lengthwise and then in half across.
4. Place 4 pieces in a row side by side on a dessert plate.
5. Spread the frozen bananas uniformly over the fresh bananas.
6. Sprinkle with toppings.
7. Serve immediately.
Title: Italian Cream Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 5 sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1 flaked coconut
- 1 pecans
- 1/2 cream cheese
- 1 butter
- 1 margarine
- vanilla extract
- powdered sugar
Instructions:
1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating until well blended after each addition.
3. Add vanilla; beat until blended.
4. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Beat at low speed until blended after each addition.
6. Stir in coconut.
7. Beat egg whites until stiff peaks form; fold into batter.
8. Pour batter into three greased and floured 9-inch round baking cakepans.
9. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
11. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
12. Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
13. Add sugar, beating at low speed until blended.
14. Beat at high speed until smooth; stir in pecans.
Title: Peanut Butter Brownie Trifle
Ingredients:
- 1 vanilla instant pudding mix
- 1 milk
- 3 creamy peanut butter
- 1/2 vanilla extract
- 2
- 1
- 2 1/2
Instructions:
1. Line a 13"x9"x2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish.
2. Prepare brownie mix according to package directions, using packets included in package.
3. Bake according to package directions in prepared pan.
4. Cool completely.
5. Lift foil out of pan.
6. Invert brownies onto cutting board; remove foil.
7. Cut brownies into 3/4" pieces, using a sharp knife.
8. Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
9. Add peanut butter and vanilla; beat until smooth.
10. Gently fold in half of whipped cream.
11. Set remaining whipped cream aside (about 1 cup).
12. Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding.
13. Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding.
14. Pipe or spoon reserved whipped cream over trifle.
15. Garnish if desired.
Title: Peanut Butter Chocolate Bars
Ingredients:
- 1 butter
- 1/2 creamy peanut butter
- 1 eggs
- 2 chocolate chips
- 1 sweetened condensed milk
- 1 butter
- 2 vanilla
- 2
Instructions:
1. Combine plain yellow cake mix, melted butter, creamy peanut butter, and eggs.
2. Press mixture into a 9x13 inch pan, reserving 1-3/4 cups of the mixture to crumble on top.
3. Melt chocolate chips, sweetened condensed milk, butter and vanilla on low heat in a small pot.
4. Spread chocolate mixture over the mixture pressed in the pan.
5. Crumble the reserved cake mixture on top.
6. Bake for 22 minutes at 325 degrees Fahrenheit.
7. Cool completely before cutting into bars.
Title: Beignet
Ingredients:
- 1 water
- 1/4 sugar
- 1/2 salt
- 1 egg
- 2 butter
- 1/2 evaporated milk
- 4 all-purpose flour
- 3 fast-rising active dry yeast
- powdered sugar
- honey
Instructions:
1. * Use just enough vegetable oil to completely cover beignets while frying.
2. Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface, form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
3. To prepare dough, remove from.
4. refrigerator and roll out on a lightly.
5. floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.
6. In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
7. The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.).
Title: Fudgy Pudding Cake
Ingredients:
- 1 brown sugar
- 1/2 water
- 2 mini marshmallows
- 2 water
- 18 1/2 eggs
- 1 1/3 pecans
- 1/2
- 3
- 1
Instructions:
1. Mix first 4 ingredients and pour into a greased 9x13 baking pan.
2. Prepare cake mix as directed on the package and spoon batter over marshmallow mixture in the pan.
3. Top with nuts, if desired.
4. Bake at 350* for 45-50 minutes until toothpick inserted into center comes out clean.
5. Serve warm or cool and garnish with whip topping or vanilla ice cream, if desired.
Title: Oahu Frappe
Ingredients:
- 1/2 sugar
- 3/4 water
- 3/4
- 1 1/2
Instructions:
1. Cook sugar and water 5 minutes; cool slightly.
2. Add orange juice and pineapple juice; freeze to a mush.
3. Serve in chilled sherbert glasses; garnish with slivered orange peel.