lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Cream Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 mascarpone
- 2 cream cheese
- 1/2 sugar
- 1/2 salt
- 1 vanilla extract
- 2 eggs
- 1/2 sour cream
- 1/2 buttermilk
- 2 lemons
- 3 flour
- 1 baking powder
Instructions:
1. Cream together butter, shortening and cream cheese with sugar until very light.
2. Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
3. With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
4. Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
5. Have ready, a greased and floured tube pan, add batter.
6. Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
7. Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
8. Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
9. This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1 baking powder
- 2 salt
- 1/4 milk
- 1/2 unsalted butter
- 4 vanilla extract
- 1 boiling water
- 2 vanilla ice cream
- 1/2
- 1
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Spray 8 inch square glass cake pan with cooking spray.
3. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
4. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt in large bowl.
5. Whisk milk, butter, egg yolk and vanilla in medium bowl until smooth.
6. Stir milk mixture int flour mixture until just combined.
7. Fold in chocolate chips (Batter will be stiff.).
8. Using rubber spatula, scrape batter into prepared pan and spread into corners.
9. Sprinkle reserved cocoa mixture evenly over top.
10. Gently pour boiling water over cocoa.
11. Do NOT stir.
12. Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake area comes out with moist crumbs attached, about 25 minutes.
13. Cool on rack for at least 10 minutes.
14. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
15. Enjoy -- and go light on the calories tomorrow!
Title: Ritz Cracker Orange Salad
Ingredients:
- 60 sugar
- 1/4 margarine
- 1/2 sweetened condensed milk
- 1 mandarin oranges
- 1 Cool Whip
- 2
- 8
Instructions:
1. Crush crackers and mix with sugar and margarine.
2. Press enough of the cracker mixture to cover the bottom of 9x13" pan, reserving the rest of the crumbs for topping.
3. Blend together sweetened condensed milk and orange juice.
4. Fold in Cool Whip and oranges.
5. Pour filling over crust.
6. Top with reserved crumbs.
7. Refrigerate.
Title: Crispy Peach Napoleons
Ingredients:
- 1/4 honey
- 6 cream cheese spread
- 1 confectioners' sugar
- 2
Instructions:
1. Heat oven to 400 degrees Fahrenheit. Cover two baking sheets with nonstick foil.
2. Place honey in a small glass dish and microwave on HIGH 20 seconds. Stack egg-roll wrappers and cut on the diagonal into 24 triangles.
3. Place triangles in a single layer on prepared baking sheets. Brush tops with the heated honey. Bake at 400 for 6-7 minutes until crisp. Remove from oven; cool completely.
4. In small bowl, beat cream cheese and confectioners' sugar.
5. To serve, place 1 triangle on serving dish. Spread with 1 scant tablespoon of the cream cheese mixture and top with a few peach pieces. Top with a second triangle, cream cheese mixture and peach pieces. Top with a third triangle and dust with confectioners' sugar. Repeat with remaining ingredients for a total of 8 napoleons. Garnish with mint, if desired.
Title: Delicious Strawberry Shortcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 salt
- 1/3 sugar
- 1/2 butter
- 1 milk
- 1 strawberry
- 1 sugar
- 1/2 orange zest
- 1 heavy cream
- 1 sugar
- 1/2 vanilla extract
Instructions:
1. For the shortcakes: Preheat oven to 425 degrees. In a food processer process flour, baking powder, salt, 1/3 cup sugar, and butter until mixture resembles a coarse meal. Add milk and pulse just until moistened.
2. Turn dough onto a lightly floured surface. With floured hands pat dough into a 4 by 8 inch rectangle. Cut dough into 8 squares and transfer to a baking sheet and sprinkle with 1 tablespoon of sugar.
3. Bake for 25 to 30 minutes. Transfer biscuits to a cooling rack to cool completley.
4. For the strawberries: In a small mixing bowl mix together strawberries, sugar, and orange zest. Let sit at room tempature for at least 10 minutes.
5. For the whipped cream: In a medium mixing bowl with an electric mixer on medium speed beat cream, sugar, and vanilla until medium peaks form.
6. To serve, split biscuits with a serated knife and sandwich with strawberries and cream.
Title: Chocolate Chip Cream Cheese Pound Cake
Ingredients:
- 2 cream cheese
- 6 eggs
- 3 granulated sugar
- 2 margarine
- 1 vanilla flavoring
- 3 cake flour
- 2 powdered sugar
- 1 pecans
- 1 1/2
Instructions:
1. Soften and mix 1 pkg of cream cheese and 3 sticks of margarine; stir in sugar. Add eggs and vanilla flavoring; blend until smooth. Stir in cake flour. Blend mixture until doughy texture. Fold in Chocolate chips. Pour in Bundt pan and bake for 1 1/2 hours at 300 degrees.
2. Soften and mix leftover cream cheese a butter. Mix in powered sugar until icing consistency then add pecans. Spoon icing in the middle of cooled bundt cake.
Title: Pampered Chef Style Apple Crisp (For Microwave or Oven)
Ingredients:
- 4 -6 tart baking apples
- 8 graham cracker squares
- 3/4 brown sugar
- 1/2 rolled oats
- 1/2 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 sweet unsalted butter
- margarine
- ice cream
Instructions:
1. You will need a 12" round stoneware baking pan for this recipe (such as the Pampered Chef deep dish baker).
2. Use enough apple slices to fill the stoneware pan 3/4s full (amount will vary depending upon your apples).
3. Finely chop the graham cracker squares and mix with oats,brown sugar,flour, and spices.
4. Add melted butter and mix well.
5. Spoon this mixture over the apple slices.
6. MICROWAVE method: Microwave on high 12-15 minutes or until apple are tender, turning dish after 6 minutes.
7. OVEN method: Preheat oven to 350°F and bake 30-35 minutes or until apples are tender.
8. Serve with a dollop of whipped cream or ice cream, as desired.
9. Cool slightly and serve while still warm.
Title: Semolina Pudding (Burmese)
Ingredients:
- 1 fine semolina
- 3 coconut milk
- 1 sugar
- 4 ghee
- 1/4 butter
- 3 ground cardamom
- 2 -3 eggs
- 1 sesame seeds
- salt
Instructions:
1. Place the semolina in a large and heavy saucepan.
2. Stir in the coconut milk gradually, keeping the mixture free from lumps.
3. Add the sugar, put over medium heat and bring to the boil, stirring constantly. (For those familiar, this is similar to how you would make polenta.).
4. When the mixture boils and thickens, add a small amount of ghee or butter at a time and continue cooking until mixture becomes very thick and pull from the sides of the pan. (not certain about exact cooking time, but with polenta, this takes 10-15 minutes).
5. Add salt and ground cardamom and mix well.
6. Beat in the egg yolks, one at a time.
7. Stiffly beat the egg whites and fold in .
8. Turn the mixture into a buttered 8 or 9 inch square cake pan or ovenproof dish and smooth the top.
9. Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are golden.
10. Sprinkle liberally over semolina mixture.
11. Bake in a moderately slow oven 320-325°F for 45 minutes to 1 hour or until well risen and golden brown.
12. Cool in the dish, then cut into large diamond-shaped pieces.
Title: Butterscotch Crumbcake
Ingredients:
- 1 instant vanilla pudding
- 1 butterscotch pudding mix
- 4 eggs
- 1 water
- 1/2 margarine
- 1 brown sugar
- 3/4 cinnamon
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Blend all of "INGREDIENTS A" until fluffy.
3. Put in a 9x13-inch pan.
4. Mix all of "INGREDIENTS B" with hands until crumb texture or as you like it.
5. Sprinkle on top of the batter made with "INGREDIENTS A".
6. Put in oven for 35-40 minutes.
Title: Russian Butter Cookies for Christmas
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 1/4 flour
- 1 salt
- 3/4 walnuts
- 1 pecans
- 1/2 vanilla
- confectioners' sugar
Instructions:
1. Preheat oven to 400°F.
2. Beat well the butter and sugar together.
3. Blend in the remaining ingredients.
4. Chill for several hours or overnight.
5. Shape/roll into 1 inch balls.
6. Bake at 400°F for 10-12 minutes.
7. Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
8. Cool and then roll AGAIN in confectioner's sugar.
9. These are so simple and yet so special.
Title: Soaked Orange Sponge
Ingredients:
- 6 eggs
- 180 sugar
- 150 all-purpose flour
- 30 cornflour
- 30 butter
- 1 orange, rind of
- 1 lemon, rind of
- 60 sugar
- 25 water
- 1 orange, juice of
- 1 caster sugar
- 80 orange
- 250 eggs
- 3 unsalted butter
- 1
- 2
Instructions:
1. Grease or spray and baseline a 20cm round or square tin.
2. Preheat oven to 190c (375f).
3. --------For the Sponge-------------.
4. Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.
5. Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy.
6. Remove from the heat.
7. Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.
8. Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen.
9. --------------For the Syrup------------------.
10. Place syrup ingredients in apan and heat gently til sugar dissoles.
11. Bring to boil and simmer for 2 minutes.
12. Spoon syrup over the cooked sponge and leave to cool in tin til cool.
13. Turn cake out and split into 3 layers carefully.
14. ---------FILLING---------------.
15. Beat the orange curd and fold in the whipped cream.
16. reserve a third and use the rest tofill the cake and also the sides and top.
17. Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.
18. ---------The Cake----------.
19. Place rind and sugar in a bowl.
20. In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.
21. Add the butter in little peices and place the bowl over a pan of simmering water.
22. Stir frequently til thickened about 20 minutes.
23. leave to cool.
24. Store in fridge if not using for cake straight away.
Title: Mom's Carrot Cake
Ingredients:
- 2 sugar
- 1/2 brown sugar
- 1 applesauce
- 1/2 eggs
- 4 vanilla
- 2 crushed pineapple
- 8 flour
- 3 baking soda
- 2 salt
- 3/4 cinnamon
- 2 raw carrots
- 2 raisins
- 1 walnuts
- 1 butter
- 1 cream cheese
- 1/2 vanilla
- 8 powdered sugar
- 1 -2 walnuts
- 1
- 2 -3
Instructions:
1. Preheat oven to 350 degrees and grease, flour and paper three 8" or 9" cake pans.
2. Cream sugars and oil, add applesauce, then eggs one at a time, then vanilla and pineapple.
3. Sift dry ingredients and add gradually to creamed mixture.
4. Stir in carrots, raisins, walnuts and coconut.
5. Pour into cake pans and bake for 35 minutes or until done.
6. Mix frosting and frost cake - once it has cooled completely. For Mom's frosting, use butter. For my frosting, substitute sourcream for butter, starting with the lower amount and increasing if needed. Garnish with diced walnuts.
7. If you prefer the frosting thicker, add more powdered sugar. If you prefer it thinner, add more sourcream.
Title: Anytime Peach Pie (King Arthur)
Ingredients:
- 2 sugar
- 1 unbleached all-purpose flour
- 3/4 nutmeg
- 6 vanilla extract
- 1 salt
- 1/8 fresh lemon juice
- 1/8 butter
- 3
- 2
Instructions:
1. Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
2. Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
3. Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
4. Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
5. Spoon the filling into the crust.
6. Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
7. Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
8. Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
9. Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
10. Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
11. Yield: 9" pie, 8 to 10 servings.
Title: Jelly Roll
Ingredients:
- 5 granulated sugar
- 2/3 lemon juice
- 1 lemon zest
- 1/2 cake flour
- 5 salt
- 2/3 baking soda
- 1/4 butter
- 1
- 3
Instructions:
1. Beat egg yolks until thicken and lemon colored.
2. Gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest.
3. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.
4. Beat until stiff peaks form.
5. Fold yolk mixture into whites.
6. Sift dry ingredients into a separate container.
7. Add to egg mixture, folding in carefully.
8. Fold in melted butter.
9. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan.
10. Bake at 375° for 12 minutes.
11. Sprinkle with confectioners' sugar.
12. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.
13. Trim edges, if necessary.
14. Roll cake up, towel and all, while still warm.
15. Let cool completely.
16. Unroll and fill with whipped cream or ice cream then re-roll cake.
Title: Cast Iron Cherry Cobblers
Ingredients:
- 3 tart cherries
- 1 sugar
- 1/4 cornstarch
- 1 all-purpose flour
- 1/2 sugar
- 1/2 butter
- 1/2 cinnamon
- 1 salt
- 1/2
Instructions:
1. Place cherries in saucepan on medium heat. Cover for 10-15 minutes, stirring often.
2. Add in sugar, cornstarch (sugar and cornstarch whisked together), and almond extract. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers, or use right away.
3. Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half).
4. Combine flour, sugar, cinnamon, and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling.
5. Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones. Watch carefully, and cobblers are done when cobbler topping is golden brown.
Title: Russian Apple Charlotte
Ingredients:
- 3 apples
- 8 raisins
- 1 dried cranberries
- 2 eggs
- 2 sugar
- 3/4 milk
- 2 cinnamon
- 3 walnuts
- 1
- 4
Instructions:
1. In a large bowl, combine apple slices, bread crumbs and raisins or cranberries.
2. In another bowl, beat eggs, egg yolks and sugar. Add cream and continue to beat until well blended.
3. Pour egg mixture over bread mixture, stir and let stand for at least 10 minutes, until liquid has been absorbed and raisins are plump. Spoon 1/3 of the mixture into a well-greased 9x9 pan or mould. Press down to fill any spaces. Sprinkle 1 teaspoons cinnamon evenly over top.
4. Add half of the remaining bread mixture. Sprinkle with another teaspoons of cinnamon. Add remaininig bread mixture and cinnamon, and press down firmly so that everything fits tightly.
5. Bake in a 350F oven for 1 hour. Remove form, oven and let stand for 20 minutes before serving.
6. Cut into 3-inch squares and serve, topped with a spoonful or two of melted jam. Sprinkle with walnuts. Whipped cream is also optional.
Title: Southern Peanut Butter Silk Delight
Ingredients:
- 1 3/4 granulated sugar
- 1/3 butter
- 1/3 cream cheese
- 1 confectioners' sugar
- 3 creamy peanut butter
- 2 vanilla extract
- 1 white chocolate baking bar
- 1/2 salted peanuts
- 1 confectioners' sugar
- 1 1/2 salted peanuts
- 1 chocolate curls
- 1
- 1/4
Instructions:
1. Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9-inch deep-dish pieplate.
2. Bake at 350° for 8 minutes or until golden brown. Let cool on a wire rack.
3. Stir together chocolate candy bar pieces and 3 tablespoons warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust.
4. Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.
5. Beat together cream cheese and confectioners sugar at medium speed with an electric mixer until blended. Add peanut butter, 1/3 cup whipping cream, 1 teaspoons vanilla, and white chocolate, beating at medium speed until blended. Fold in 2/3 cup whipped cream. Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm.
6. Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.
7. Beat remaining 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 teaspoons vanilla, beating until stiff peaks form.
8. Spoon cream mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.
Title: Harvey Wallbanger Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 vodka
- 1/2 powdered sugar
- 3/4 vodka
- 1/4
- 1
Instructions:
1. Mix all cake ingredients together and pour into greased and floured 10-inch tube pan or bundt pan.
2. Bake 350 degrees for 45-50 minutes.
3. When cooled, mix remaining ingredients and frost. (Add more powdered sugar to glaze if needed.).
Title: 5-Layer Flat Belly Dessert
Ingredients:
- 1 water
- 1 fat-free ricotta cheese
- 1 coconut milk
- 4 sweetened coconut
- 1 oats
- 1 ground flax seeds
- 4 flax seed meal
- 1/2 walnuts
- 1/2 berries
- 1/2 bittersweet chocolate
- 4
- 2
Instructions:
1. Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.
2. (Layer 1) In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain. Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly. Allow the cakes to cool completely in the pans.
3. Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave. With a rubber spatula, gently fold them together to fully combine. Remove the cake from its pan and place in desired glass dish with high sides. Evenly spread half of the whipped topping mixture on top of the cake (Layer 2).
4. In a large resealable bag, combine the oats, flaxseeds and walnuts. Seal the bag and shake well. Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4).
5. Repeat all 4 layers with the other half of the ingredients. Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5). Serve dessert by scooping portions of the cake and all its layers into shallow bowls.
Title: Yogurt Ambrosia
Ingredients:
- 1 1/4 heavy cream
- 1 1/4 plain yogurt
- 6 dark brown sugar
Instructions:
1. In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
2. Add yogurt and mix together well.
3. Pour into a serving dish or several small ramekins.
4. Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
5. The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
6. General notes: How to Prepare the Yogurt.
7. Line strainer with cheesecloth and set over a medium to large bowl. (The bowl should support the strainer so it doesn't touch the bottom.) Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator.rnrnDiscard the liquid and use the strained yogurt as directed.rnrnIf you decide to skip the step of straining the yogurt-- don't. With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'.rnrnPlan ahead for the total making time of this to be about 12-16 hours, and you should be fine.
Title: Simple Key Lime Pie
Ingredients:
- 14 sweetened condensed milk
- 1/2 fresh lime juice
- 8 Cool Whip
- 1 graham cracker crust
Instructions:
1. Mix condensed milk and lime juice with electric mixer until thickened.
2. Fold in the thawed Cool Whip.
3. Pour mixture into Graham Cracker crust.
4. Chill.
Title: Blackberry Roll
Ingredients:
- 1 3/4 all-purpose flour
- 1 salt
- 1 baking powder
- 1 sugar
- 4 shortening
- 2/3 - 3/4 milk
- 2 butter
- 3 blackberries
- 1/2 sugar
- 1/2 ground cinnamon
- 3 blackberries
- 1/2 sugar
Instructions:
1. Combine flour, 1 teaspoons salt, baking powder and 1 tsp.sugar.
2. Cut in shortening.
3. Add milk and mix well.
4. Turn dough on a lightly floured board and knead.
5. Roll to a thickness of 1/3 inch.
6. Brush with melted butter.
7. Sprinkle with 3 cups of berries, 1/2 cup sugar and the cinnamon.
8. Roll the dough like a jelly roll.
9. Place in a large, well oiled 13x9 inch baking pan.
10. Surround with remainder of berries and sugar.
11. Bake at 425 degrees for about 30 minutes.
12. Slice and serve with sauce from the pan and topped with whipped cream.
Title: Pears with Easy Chocolate Sauce
Ingredients:
- 1 pears
- 3/4 water
- 1/3 sugar
- 1/2 cocoa powder
- 1 vanilla extract
Instructions:
1. Divide pears among 4 individual dessert dishes& set aside.
2. Combine water& sugar in a small saucepan and bring to a boil over high heat.
3. Stir in cocoa& return to a boil; boil, stirring constantly, for 1 minute.
4. Remove from heat, stir in vanilla& drizzle sauce over pears.
5. Serve at once.