lumicero/recipes-ing2inst huggingface dataset:
Title: Three-Ginger Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 1/4 all-purpose flour
- 1/2 unsalted butter
- 1 ground ginger
- 1 fresh ginger
- 1/2 ground cinnamon
- 1/2 salt
- 3/4 crystallized ginger
- 3 powdered sugar
- 3
Instructions:
1. Process first 7 ingredients in a food processor until mixture resembles coarse meal.
2. Add toasted almonds, cream, and crystallized ginger; pulse until mixture is blended Shape dough into 1-inch balls; roll in powdered sugar, and place on a parchment-lined baking sheet.
3. Flatten each cookie to 1/4-inch thickness.
4. Garnish, if you desire Bake at 325 degrees for 20 minutes or until edges begin to brown.
5. Cool slightly on baking sheet.
6. Remove to wire racks to cool completely.
Title: Old Fashioned Farmstyle Oatmeal Cookies
Ingredients:
- 2 raw sugar
- 1 butter
- 1/4 egg
- 1 vanilla
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 flour
- 2 oatmeal
- 3 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Whip together sugar and butter.
3. Mix in milk, egg and vanilla.
4. Slowly add baking soda, salt cinnamon and flour.
5. Mix in oatmeal until thoroughly blended.
6. Roll into balls and flatten on cookie sheet 1-2 inches apart, about 1/4 inch thick.
7. Bake for 8-10 minutes or until golden brown.
8. Remove from oven and let cool for 1 minute then move to cool rack.
Title: Cherry-Chocolate Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 3
Instructions:
1. Combine all ingredients together in mixing bowl.
2. Mix well.
3. Bake in 9X13 pan at 350 degree oven for 35-45 minutes.
4. Maybe served topped with whipped cream.
Title: Chocolate Chip Biscuits-Aussie Style
Ingredients:
- 250 butter
- 3/4 sugar
- 200 self raising flour
- 2 1/2 chocolate chips
- 3/4
Instructions:
1. Cream together the butter and sugar.
2. Add the condensed milk and keep beating for 2 minutes.
3. Fold through the flour, then the choc chips. The mixture will be tacky.
4. Place teaspoons full on your baking tray (either greased or baking pepper).
5. Flatten slightly with a floured fork.
6. Bake at ABOUT (all stoves are different) 160°C for about 15 minutes, or till golden.
7. Leave on trays for 3 minutes, then cool on wire racks.
Title: Great Great Grandma's Persimmon Pudding
Ingredients:
- 1 milk
- 2 flour
- 1 sugar
- 1 1/2 baking soda
- 1 eggs
- 3 butter
- 4
Instructions:
1. 2 quarts of milk poured over 1 quart of persimmons. (Remove seeds by running through a colander).
2. Add 1 quart flour and 1+1/2 pints sugar, (mix together so flour won't lump), to the pulp and milk mixture.
3. Mix together well: 1 teaspoon soda, 3 whole eggs (beaten), and chunk of butter (size of an egg).
4. Mix and pour into a large crock or roaster and bake in a moderate oven '(350*F)', for 3 hours. Stir 'while baking' a couple of times.
5. Serve with whipping cream.
6. I had to add 'baking' to the ingredient soda as the Zaar program wouldn't accept just soda and '+' for 1+1/2 pints sugar as it looked like eleven halves in the directions.
7. My mother added the 'mix together so flour won't lump' as the original recipe has the flour at the bottom of the recipe and doesn't tell how or when to add it. She also added the '350 degrees' and 'while baking' as the original recipe didn't have this information. She also had: chunk of butter the size of a walnut (or egg). As for the persimmons, I'm just guessing, she cut out the stem and skinned them before she put them through the colander to seed them?.
8. I suppose you would want to preheat the oven too, as I believe this was originally made in a wood stove oven?.
9. Not listed here is cinnamon and nutmeg as other recipes on Zaar have in them but I'm sure it would help this recipe. Maybe a poor farmer's wife didn't have these spices in 1850 Indiana?
Title: Ranch Kitchen Vinegar Pie
Ingredients:
- 1 sugar
- 3 salt
- 1 boiling water
- 1/4 cider vinegar
- 1 3/4 cornstarch
- 1/4 cold water
- 1/4
- 1
- 3
Instructions:
1. Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
2. Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
3. Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
4. Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
5. Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
6. Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
7. Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
8. Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.
Title: French Yogurt Cake
Ingredients:
- 1 plain yogurt
- 1 1/2 sugar
- 1 1/2 flour
- 2 eggs
- 1/4 vanilla extract
- 1 rose water
- 2 baking powder
- 2
Instructions:
1. Mix together the yogurt and sugar.
2. Combine the baking powder and flour and add slowly to yogurt mixture.
3. Add in the eggs, oil, vanilla, and rose water.
4. Fold the fruit into the batter.
5. Bake at 300 degrees in a floured cake pan 9x13 inches. Bake for 45-55 min or until golden brown on top.
6. Bon Appetite!
Title: Sour Cream Chocolate Cake
Ingredients:
- 3 1/2 cake flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/4 butter
- 1 1/8 sugar
- 1 1/4 light brown sugar
- 1/2 eggs
- 3 sour cream
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans.
2. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
3. Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process.
4. Add the eggs, one at a time, scraping bowl after each addition.
5. Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute.
6. Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.
Title: Vanilla Apple Cake With Cream Cheese Frosting
Ingredients:
- 1 apple
- 1 brandy
- 1 3/4 all-purpose flour
- 1 ground cinnamon
- 1 ground cloves
- 1 baking powder
- 6 unsalted butter
- 1/2 vanilla bean
- 6 eggs
- 2 vanilla extract
- 1/4 salt
- 1 1/4 sugar
- 4 unsalted butter
- 7 cream cheese
- 3/4 powdered sugar
- vanilla bean
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees. Line the bottom of a 10-inch springform cake pan with parchment lined bottom and set aside.
3. Placed prepared apples in a bowl and pour brandy over the apples.
4. Sift the flour, cinnamon, cloves and baking powder, and set aside.
5. Strip the vanilla seeds from the bean, then place the seeds, pod and butter into a small saucepan.
6. Cook over low heat until the butter turns brown it will take on a nutty smell and will have an intense vanilla flavor.
7. Remove the vanilla bean and let cool to room temperature.
8. Separate the eggs and whip the yolks with the vanilla extract and salt. When the egg yolks start to change color and start to get fluffy, add 3/4 cup of the sugar and continue to whip until light in color.
9. Fold in the butter mixture, then fold in the sifted flour mixture (the batter will be thick).
10. Fold in apples and Brandy.
11. Whip the egg whites until fluffy, then add the remaining 1/2 cup of sugar and continue to whip until stiff.
12. Fold the whites into the cake batter in thirds.
13. When well mixed, pour into the cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
14. Let the cake cool on a wire rack.
15. When cool, run a butter knife around the edge to loosen then turn out onto a plate and top with vanilla cream cheese frosting.
16. FROSTING:
17. Place the unsalted butter, vanilla seeds and the powdered sugar in the mixer with the paddle attachment (if available).
18. Beat until soft and well creamed.
19. Add the cream cheese and continue to mix until well combined.
20. Spread on top of the cooled cake. Refrigerate the cake until the frosting is firm, about 30 minutes.
Title: Ginger Cookies
Ingredients:
- 3/4 sugar
- 1 egg
- 1 molasses
- 1/4 baking soda
- 2 flour
- 2 1/2 ginger
- 1 cinnamon
- 1
Instructions:
1. Mix the Crisco, sugar, and egg on a mixer at a medium speed and then add molasses.
2. Mix *In separate bowl* the baking soda, flour, ginger and cinamon and then add to the other ingredients.
3. Refrigerate overnight.
4. Preheat oven to 350 degrees.
5. Roll in balls *carful! the dough may crumble* and dip in sugar so the top of the ball is covered.
6. On a greased cookie sheet, press the balls down with a fork *pressing down is optional*.
7. Cook for 10-20 minutes.
Title: Hawaiian Cake (No Alcohol Version)
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 instant coconut cream pudding mix
- 1 instant coconut cream pudding mix
- 1 milk
- 1 Cool Whip
- 1 flaked coconut
- 1/2 - 3/4 flaked coconut
- 1
- 1/4
- 1
Instructions:
1. Prepare cake mix as directed on package and add one box of Instant pudding mix, 1 can of crushed pineapple and 1 tablespoons rum extract,
2. Mix until well blended.
3. Bake cake as directed, about 30-35 minutes or until toothpick inserted comes out clean.
4. When cake is fully cooled, in a medium bowl, whisk together 1 pkg of instant pudding mix with milk, slowly pour in milk while whisking until pudding mix is smooth and creamy.
5. Stir in entire container of Cool Whip, coconut and rum extracts and 1/4 cup of flaked coconut.
6. Blend well and smooth over entire cake.
7. You may top cake with 1/4 - 1/3 cup of toasted flaked coconut if you choose.
8. Keep refrigerated.
Title: Holiday Persimmon Pudding
Ingredients:
- 1 sugar
- 1 flour
- 2 baking soda
- 1/2 salt
- 1 milk
- 1/2 vanilla
- 1/2 butter
- 1 dates
- 1 raisins
- 1 walnuts
- 1
Instructions:
1. Mix dry ingredients, except dates and nuts.
2. In another bowl, place mashed persimmons and add milk,lemon juice,and vanilla,and mix.
3. Combine the two mixtures.
4. When well blended add the butter and dates.
5. Mix to distribute,but,do not overmix.
6. Pour batter into a buttered 8x8x2 inch cake pan.
7. Bake in preheated 325 degree oven 50 to 60 minutes,or until toothpick inserted in center comes out clean.
8. The edges should be rather crusty.
9. Good served with whipped cream.
Title: Vegan No-Chill Gingerbread Cookies
Ingredients:
- 1/2 white sugar
- 1/4 dark brown sugar
- 1/4 dark molasses
- 1/2 soymilk
- 1/2 baking powder
- 1 vanilla
- 1 ginger
- 1/2 cinnamon
- 1/2 all-purpose flour
- 3 1/4
Instructions:
1. Preheat over to 350°F Lightly grease baking sheets.
2. Add oil, baking powder, sugars, molasses, soy milk, vanilla, and spices to a mixing bowl and combine with a whisk.
3. Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
4. When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
5. Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
6. Bake for eight minutes. Place baking sheets on a towel to cool (not a cooling rack). Use a spatula to loosen cookies from sheets immediately.
7. Allow cookies to cool and decorate as desired.
Title: Chocolate Sour Cream Icing
Ingredients:
- 1/4 butter
- 2 powdered sugar
- 2 sour cream
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar together.
2. Add remaining ingredients and mix until smooth.
Title: Peanut Butter Chip Cookies
Ingredients:
- 1/2 peanut butter
- 1/3 brown sugar
- 1 granulated sugar
- 1/2 eggs
- 2 vanilla extract
- 1 baking soda
- 1 3/4 salt
- 3/4
- 1/4
- 1
Instructions:
1. HEAT oven to 375ºF.
2. COMBINE shortening, peanut butter, brown sugar, granulated sugar, eggs and vanilla in large bowl; beat with electric mixer until light and fluffy.
3. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.
4. BAKE 10 to 12 minutes, or until golden brown. Remove to cooling rack.
Title: Squirrel Nut Cake
Ingredients:
- 15 pecans
- 1 vanilla ice cream
- 6
- 1
Instructions:
1. Chop pecans coarsely.
2. Slice cake in half horizontally, set aside top half.
3. Pour caramel topping over bottom half.
4. Sprinkle 1/2 cup chopped nuts over sauce.
5. Cover with top half of cake.
6. Frost whole cake with cream cheese frosting, and sprinkle liberally with remaining nuts.
7. I personally recommend serving with a scoop of vanilla ice-cream, if possible.
8. note: prep time is for pre-baked cake.
Title: Dakota Bread Pudding
Ingredients:
- 1 eggs
- 6 milk
- 3 1/2 sugar
- 1 1/2 vanilla
- 1 raisins
- 2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Cut bread in 1-inch cubes and spread in a shallow baking pan. Cover loosely and let dry overnight.
2. Beat eggs, milk, sugar, cream, and vanilla together.
3. In a large bowl, combine bread cubes and raisins. Pour milk mixture over bread and stir until bread is soaked with milk mixture. Pour into a well greased 9 x 13 pan. Cover with foil and bake at 325 for 1 hour or until set.
4. CARAMEL SAUCE:.
5. In a heavy saucepan, combine the ingredients for the sauce, except vanilla. Cook over medium-high heat until it boils, stirring constantly. Remove from heat and stir in vanilla. Serve over pudding or store in refrigerator up to 7 days.
6. MICROWAVE DIRECTIONS:.
7. Combine all ingredients for sauce except vanilla in a 4-cup measuring cup. Cook on High for 3-4 minutes until it boils, then add vanilla.
Title: Nectarine and Blueberry Crisp With Amaretti Topping
Ingredients:
- 1 all-purpose flour
- 1/3 light brown sugar
- 1/3 sugar
- 1 amaretti cookie
- 3/4 unsalted butter
- 1/2 sugar
- 2 all-purpose flour
- 2 nectarines
- 3 blueberries
- 8 amaretto liqueur
- 3 mascarpone cheese
- 1/2
Instructions:
1. To make the topping: Stir the flour and sugars in a medium bowl to blend.
2. Add the cookies and almonds and mix well.
3. Add the butter and rub in until moist clumps form.
4. To make the filling: Preheat the oven to 350 degrees F.
5. Butter a 13 by 9 by 2-inch glass baking dish.
6. Stir the sugar and flour in a large bowl.
7. Add the nectarines and blueberries, and toss to combine.
8. Stir in the liqueur.
9. Spoon the fruit mixture into the prepared dish.
10. Sprinkle the cookie topping over.
11. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes.
12. Cool at least 10 minutes.
13. Spoon the warm crisp into bowls.
14. Top each with a dollop of mascarpone cheese and serve.
Title: Red Hot Velvet Cupcakes With Cinnamon Buttercream
Ingredients:
- 1/4 boiling water
- 2 unsalted butter
- 1/4 vegetable shortening
- 6 sugar
- 2 eggs
- 1 2/3 buttermilk
- 3 pure vanilla extract
- 1 cake flour
- 1 salt
- 2 1/2 cider vinegar
- 1 baking soda
- 1 sugar
- 1 all-purpose flour
- 1 1/2 milk
- 1/4 heavy cream
- 1 1/2 unsalted butter
- 1/4 pure vanilla extract
- 1 1/2 cinnamon
- 1
- 2
Instructions:
1. To make the cupcakes: Preheat oven to 325 degrees. Line 36 (2 1/2 inch) muffin pans cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring and boiling water. Set aside to cool. In a bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
2. Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together in another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.
3. Fill each cupcake liner about 2/3 full with batter. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.
4. To make the Buttercream: In a heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add to the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy; 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
5. Frost each cupcake with buttercream. Garnish with cinnamon imperials and white chocolate hearts if desired.
Title: Triple Dipped S'mores Apples!
Ingredients:
- 6 -8 apples
- 2 unsalted butter
- 1 large marshmallows
- 10 graham crackers
- 2
Instructions:
1. Remove stems and skewer apples by twisting off the stem. If skewer is blunt, sharpen with utility knife.
2. Working on a flat surface, firmly grip your apple and push the skewer 2/3 of the way inches If any juice leaks out, blot the fruit with a paper towel before dipping.
3. In a saucepan over low heat, melt the butter. Add the marshmallows, and stir until melted.
4. Dip apples, one at a time, then transfer to a parchment lined baking sheet.
5. Refrigerate until set, about 15 minutes.
6. Then in a double boiler(I just set one pan over another pan with water). over low heat, melt the milk chocolate, stirring contiuously.
7. Dip an apple into the chocolate, stopping 2/3 of the way up. Immediately dip the lower third of the apple into a bowl of crushed grahm crackers, rotating to coat evenly. Transfer to a parchment lined baking sheet.
8. Repeat for all apples and refrigerate until set, about 15 minutes. Enjoy!
Title: Lemon Strawberry Trifle
Ingredients:
- 4 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 2 fresh strawberries
- 4
- 2
Instructions:
1. In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
2. Stir 1 c cold water into each bowl.
3. Pour into separate 9" square pans and refrigerate 3 hours or until firm.
4. Cut into 3/4" cubes.
5. Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
6. Cover with strawberry jello cubes.
7. Refrigerate for at least 1 hour or until serving.
8. Garnish with additional topping and strawberries for decoration.
Title: Cranberry Snack Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
- 1 1/2 cranberries
- 1 1/2 miniature marshmallows
- 1/2 brown sugar
- 1/2 pecans
- 2 butter
Instructions:
1. Combine flour, baking powder and salt; set aside.
2. Cream butter and sugar in mixing bowl until fluffy.
3. Beat in eggs and vanilla.
4. Add flour mixture, alternately with milk to creamed mixture.
5. Stir in cranberries.
6. Pour into greased 13x9 baking pan.
7. Sprinkle with marshmallows; lightly press into batter.
8. Top with brown sugar and pecans.
9. Drizzle with butter.
10. Bake at 350 for 35-40 minutes or until cake tests done.
Title: Teddy Graham Dip
Ingredients:
- 8 powdered sugar
- 3/4 butter
- 1/2 margarine
- 1/4 vanilla extract
- 1
Instructions:
1. Mix all ingredients together and serve with Teddy Graham Cookies for dipping- is delicious either chilled or room temperature!
2. I like to mix up three of the Teddy Flavors for variety- my choices being honey, chocolate, and chocolate chip.
3. YUM!
Title: Cool and Creamy Mountain Dew Salad
Ingredients:
- 1 boiling water
- 1 pineapple chunks
- 1 lemon pudding mix
- 1 Cool Whip
- 1 marshmallows
- 1
Instructions:
1. Cook pudding according to package directions. Cover top of pudding with plastic wrap to prevent top from forming that rubbery layer on top. Place in fridge and chill.
2. Dissolve lemon jello in boiling water, add mountain dew and juice from pineapple. Chill until it starts to thicken but not set.
3. Mix jello, pudding and cool whip with electric mixer.
4. Fold in pineapple and marshmallows, pour into large bowl and chill.
5. Serve and enjoy!
Title: Chocolate Tapioca Arancini
Ingredients:
- 2 chocolate
- 2 pearl tapioca
- 1/2 milk
- 1 sugar
- 1 orange
- 1 vanilla bean
- 1 canola oil
- 1 all-purpose flour
- 4 eggs
- 2 panko breadcrumbs
Instructions:
1. Heat 1 cup (250ml) cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.
2. Soak the tapioca in 2 cups (500ml) cold water for 30 minutes. Drain.
3. Combine the remaining 1 cup (250ml) cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes.
4. Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet.
5. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
6. Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot.
Title: Mayonnaise Blueberry Crisp
Ingredients:
- 3 blueberries
- 2/3 all-purpose flour
- 2/3 light brown sugar
- 1/2 quick-cooking oats
- 1/2 ground cinnamon
- 1/2 mayonnaise
Instructions:
1. Preheat oven to 375°. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
2. In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's® or Best Foods® Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
3. Bake 30 minutes or until topping is golden.