lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pizza
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 10 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 peanut butter
- 1/2
- 1
Instructions:
1. Preheat oven to 375 deg.
2. Lightly grease a 12 or 14 inch pizza pan.
3. In a small bowl, combine flour, baking soda and salt; set aside.
4. In a large bowl, beat butter, sugar and brown sugar until creamy.
5. Beat in egg and vanilla.
6. Gradually beat in flour mixture and mix thoroughly.
7. Stir in 1 cup chocolate chips.
8. Spread dough onto prepared pan and bake 20-24 minute or until lightly browned.
9. Remove from oven and immediately sprinkle remaining chocolate chips over warm crust and drop peanut butter by spoonfuls onto morsels.
10. Let stand 5 minute or until morsels become shiny and soft. Gently spread chocolate and peanut butter evenly over crust.
11. Decorate pizza with chopped candy bars.
Title: Simply Sensational Strawberry Shortcake
Ingredients:
- 1 1/4 milk
- 1/4 sour cream
- 3 sugar
- 2 1/4 baking mix
- 3 1/2 Jello Instant Vanilla Pudding Mix
- 8 Cool Whip Topping
- 4 fresh strawberries
- 1/3 sugar
Instructions:
1. HEAT oven to 425°F.
2. WHISK 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 minute or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
3. BEAT pudding mix and remaining milk in medium bowl with whisk 2 minute Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
4. CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture.
Title: Pots De Creme
Ingredients:
- 1 egg
- 2 sugar
- 1 granulated sugar
- 3/4 salt
- 1 half-and-half cream
- 1 vanilla extract
Instructions:
1. In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160*F. and coats the back of a metal spoon.
2. Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
3. Note: Whoops! This is sooo rich. A little bit goes a long way. So rich, like fudge on a spoon, I get a spoon full out once a day: ) If the egg cooks, just push through a seive, or strainer.
4. This is heavenly. The first time I made it, I used the thermometer but by the time it got to 160 it curdled. The next time, I didn't use the thermometer and used the spoon. Don't let it boil, is the key. Oh yeah, deboogie the egg first!
Title: Peanut Cookies
Ingredients:
- 225 peanuts
- 180 egg
- 1 all-purpose flour
- 325 baking powder
- 3/4 baking soda
- 1 1/2 salt
- 3/4 caster sugar
- 150 water
Instructions:
1. Grease baking sheet/line with parchment.
2. Preheat oven to 180C (approx 350F).
3. Toast peanuts until golden brown, then grind till fine.
4. Set aside.
5. Combine ground nuts and sifted dry ingredients.
6. Slowly add oil, combine well.
7. Add the egg.
8. Form a fine dough.
9. Roll pieces of dough into a small ball (size of a small lime) and place on cookie sheet.
10. Brush with egg wash (combine 1 yolk and 1 tablespoon of water, beat lightly) and bake for 10-15 minutes until golden.
Title: Greek Christmas/Easter Biscuits (Cookies) Coated in Icing Sugar
Ingredients:
- 2 unsalted butter
- 1 caster sugar
- 3 brandy
- 2 vanilla extract
- 6 plain flour
- 1/2 icing sugar
- 500
Instructions:
1. Beat butter and sugar until fluffy.
2. Add egg yolks one at a time, beating continuously.
3. Add brandy and vanilla.
4. Blend in almonds and flour, a cup at a time. Use enough flour to get a firm dough (it may take more or less than the amount mentioned in the Ingredients). Use hands to do the mixing, as an electric mixer will be useless after the first 2-3 cups of flour have been added.
5. Place the dough in the fridge for at least an hour (it makes it easier to shape in the next step).
6. Shape the dough into round flat balls, about 2-3 cm in diameter. Place onto greased oven pan.
7. Bake at 175oC (350oF) for about 20 minutes.
8. Remove from oven. Roll each bisquit while it is still hot in the icing sugar (for the coating). You can repeat this step once more in order to get a thicker coating.
9. Sprinkle the bottom of a platter or container with icing sugar. Place bisquits on the platter one layer at a time (you can place the bisquits on top of each other in a pyramid formation - that's how they are displayed in Greek cake shops or bakeries). Liberally sprinkle the coated bisquits with icing sugar, repeating for each layer of bisquits. When you have finished, you would have used all the icing sugar.
Title: Valentine Cinnamon Shortbread Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 vanilla
- 1/2 cinnamon
- 1/2 salt
- 2 all-purpose flour
Instructions:
1. Mix room softened butter with sugar and vanilla.
2. Combine cinnamon with salt and flour. Add to butter mixture and mix until it forms a dough.
3. On waxed paper press a small amount of dough into a heart shaped cookie cutter. If using M&Ms decorate after placing cookie dough on an ungreased cookie sheet.
4. If using red cinnamon heart candies, place undecorated cookies on an ungreased cookie sheet in a 325 degree oven. Remove after 5-7 minutes and decorate with red cinnamon heart candies. Place back in oven and finish baking. This allows candies to not get completely melted.
5. TOTAL time for baking cookies is approximately 15 minutes. Do NOT let cookies get brown edges.
6. Yield depends on size of cookie used. 36 is an approximate amount.
Title: Cinna-Raisin Rice Pudding
Ingredients:
- 2 water
- 1/4 salt
- 1 long grain rice
- 3 reduced-fat milk
- 1/2 Splenda granular
- 1/8 ground cinnamon
- 1/4 raisins
- 1 1/2 vanilla extract
Instructions:
1. Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
2. Add milk, SPLENDA® Granulated Sweetener, cinnamon and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.
Title: Banana Cream Layer Dessert (No Bake)
Ingredients:
- 2 sugar
- 1/4 cinnamon
- 1/2 - 1 butter
- 1/2 margarine
- 1 cream cheese
- 1 1/4 icing sugar
- 4 bananas
- 2 -3 Jello gelatin
- 1 half-and-half cream
- 3
Instructions:
1. Prepare an 11 x 7-inch baking pan.
2. in a bowl, mix all crust ingredients.
3. Pat lightly into the baking pan.
4. Refrigerate for 1 hour.
5. Meanwhile, with an electric hand mixer, mix the cream cheese and icing sugar until well blended (about 2 minutes).
6. Fold in (do not beat) 2 cups Cool Whip thawed topping.
7. Remove the crust from the fridge; spread the cream cheese mixture evenly over the crust.
8. Return back to the fridge.
9. (At this point, the dessert may be left covered in the fridge overnight, and the last stage may be finished the next day if desided) Prepare the pudding mix on top of the stove in a heavy-bottomed saucepan, (be careful not to scotch the bottom) or it can be prepared in the microwave, (my prevrence is the microwave, as I always seem to end up with a scortched saucepan bottom) Leave sit in the fridge for 1 hour to thicken and cool.
10. After 1 hour,slice the bananas into pieces.
11. Remove the dessert from the fridge; place the banana slices evenly over the cream cheese layer.
12. Gently spread the prepared pudding over the bananas.
13. Top with 2 cups (or more) Cool Whip topping.
14. Refrigerate for 2 hours before serving.
15. Note: do not replace the pudding and pie filling with instant pudding for this dessert, it will not hold up, and will run all over when the dessert is sliced.
Title: Glen's Favorite Limey Delight Salad
Ingredients:
- 1 crushed pineapple
- 1/4 cottage cheese
- 1/2
- 1
Instructions:
1. In a small saucepan, bring pineapple to a boil over med. heat.
2. Remove from the heat; stir in gelatin until dissolved.
3. Chill until slightly thickened, about 30 minutes.
4. Stir in the cottage cheese and whipped topping.
5. Refrigerate for about 2 hours. ENJOY!
Title: Talautu
Ingredients:
- 5 green coconuts
- 1 pineapple
- 1 lemon
- sugar
Instructions:
1. Crack coconuts and save juice in a bowl.
2. Scrape 2 or 3 coconuts' flesh into the juice in the bowl.
3. Wash, peel and cut pineapple in half lengthwise.
4. Remove core and scrape into coconut flesh and juice into the bowl.
5. Add lemon juice and sugar.
6. Stir thoroughly.
7. Serve in coconut shells.
Title: Coffee Kisses
Ingredients:
- 150 caster sugar
- 1 white vinegar
- 1 instant coffee
- 2 boiling water
- 2
Instructions:
1. Preheat oven to 250°F.
2. Beat egg whites until stiff peaks form.
3. Gradually add sugar and vinegar until thick and glossy.
4. Place the coffee and water in a small bowl and stir till coffee is dissolved. Gently fold into egg whites. Use a 1/2 inch piping nozzle on to a tray covered with parchment paper, or just spoon. If you don't have a proper nozzle, just put into a ziploc sandwich baggie and cut a half inch hole into a corner.
5. Cook for 10 to 15 minutes until crisp on the outside. Turn off oven and let them cool completely.
Title: Crisp Apple Crisp
Ingredients:
- 1 flour
- 1 brown sugar
- 1 oats
- 10 butter
- 6 granny smith apples
- 3/4 sugar
- 1 flour
- 1 cinnamon
- 3/4 nutmeg
Instructions:
1. Preheat oven to 425 degrees.
2. Grease a 9x9 pan (or another small baking pan of similar size).
3. Mix dry indgredients for the oat topping in a medium bowl.
4. Add butter and mix completely.
5. Pour mixture into the 9x9 pan and place in oven for 8 minutes stirring occasionaly. Set aside to cool (mixture will harden as it cools).
6. Set oven to 350 degrees.
7. Mix dry ingredients for the apple mixture in a small bowl.
8. Toss apples and sugar mixture together until apples are completely covered.
9. Pour apples into a 9x9 pan and cover completely with the oat topping.
10. Cover with aluminum foil and bake in the oven for 30 minutes.
11. Suggested additions: vanilla ice cream and caramel sauce.
Title: Bye Bye Butter Chocolate Chip Cookies
Ingredients:
- 1 coconut oil
- 1/2 brown sugar
- 3/4 sugar
- 2 honey
- 2 eggs
- 2 1/4 vanilla
- 1 flour
- 1 pecans
- 1 baking soda
- 1 salt
- chocolate chips
Instructions:
1. Preheat oven to 375 degrees F.
2. In a stand or electric mixer, cream oil and sugars.
3. Beat in eggs and vanilla until well combined.
4. Slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.
5. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.
6. (I substituted 3/4 cup of rolled oats and 1/4 cup of flaxseed for the pecans and put it in my blender to grind them up. You could use just 1 cup of oats, but I wanted to add some flax seeds.).
Title: Chocolate Cream Cheese Brownie Cake
Ingredients:
- 3/4 water
- 1/3 butter
- 1/3 margarine
- 3 shortening
- 1 1/3 all-purpose flour
- 1 1/2 cake flour
- 1 granulated sugar
- 1/4 baking soda
- 2/3 salt
- 2 sour cream
- 1 eggs
- 1/4 vanilla
- 1 butter
- 2 margarine
- 1/2 cream cheese
- 1/2 powdered sugar
- 2 vanilla
- 2 butter
- 3 margarine
- 1/2 powdered sugar
- milk
- vanilla
- walnuts
Instructions:
1. For cake, heat oven to 350 degrees.
2. Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
3. Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
4. Cool to room temperature.
5. Mix flour, sugar, baking soda and salt in large bowl.
6. Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
7. Beat in sour cream, eggs and vanilla until smooth.
8. Pour into pans.
9. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
10. Cool 10 minutes; remove from pans to wire rack.
11. Cool completely.
12. For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
13. Beat in powdered sugar and vanilla on low speed until smooth.
14. When cake is cooled completely, fill layers with cream cheese filling.
15. For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
16. Gradually beat in remaining ingredients on low speed until smooth.
17. Frost side and top of cake with chocolate frosting.
18. Press walnuts on side of cake, if using.
19. Store cake covered in refrigerator.
Title: Banana Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 1 vanilla extract
- 2 bananas
- 4 raisins
- 1 nutmeg
- 1 cinnamon
- 1 rum
- 1
Instructions:
1. Put cubed bread in a large bowl with milk, let stand for 1 hour.
2. Pre-heat oven to 325ºF.
3. Spray 9" X 13" baking dish.
4. In another bowl, beat together eggs, sugar and vanilla.
5. Stir this mixture into the bread mixture.
6. Fold in the mashed bananas, spices and raisins.
7. Pour evenly into baking dish.
8. Place uncovered in center of oven and bake 1 hour and 10 minutes.
9. Remove from oven and cool to room temperature.
10. Serve with a splash of rum and whipped cream, if desired.
Title: Fresh Blueberries With Lemon Cream
Ingredients:
- 4 reduced-fat cream cheese
- 3/4 low-fat vanilla yogurt
- 1 honey
- 2 lemon zest
- 2 fresh blueberries
Instructions:
1. Using a fork, break up cream cheese in a medium bowl.
2. Add yogurt to the bowl along with honey.
3. Using an electric mixer, beat at high speed until light and creamy.
4. Stir in lemon zest.
5. Layer the lemon cream and blueberries in dessert dishes or wineglasses.
6. If not serving immediately, cover and refrigerate for up to 8 hours.
Title: Libby's Quick Pumpkin Pudding
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 Carnation Evaporated Milk
- 1 3/4 Libby's canned pumpkin
- 1 pumpkin pie spice
Instructions:
1. Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
2. Add pumpkin and pumpkin pie spice; mix well.
3. Spoon into dessert dishes.
4. Refrigerate for 10 minutes or until ready to serve.
5. Top with whipped cream.
Title: Baked Rum Pineapple
Ingredients:
- 2 fresh pineapple
- 1/2 dark brown sugar
- 1/2 molasses
- 2 cinnamon
- 2 butter
- 1/3 dark rum
Instructions:
1. DAY BEFORE:
2. Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator at least 1/2 hour before using.
3. 2 hours before your party:
4. Cut the pineapples, including the leafy tops, into quarters. Cut out the core and cut pineapple off of the skin and into bite size pieces. Return it to the shell.
5. Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until ready to bake.
6. To bake:
7. Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes. Arrange on a platter with toothpicks, and serve warm. Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.
Title: Apple Rum Custard Cake
Ingredients:
- 1/4 dried currant
- 1/4 rum
- 1/2 butter
- 2 tart cooking apples
- 6 all-purpose flour
- 2 unsalted butter
- 3/4 sugar
- 4 lemons, rind of
- 2 eggs
- 2 sugar
- 2 heavy cream
- 2 sugar
- 1/3 butter
- 1 3/4
- 2
Instructions:
1. Place the currants in a small bowl and pour the rum over them.
2. Allow to soak for at least 20 minutes.
3. Peel, core and cut the apples into 1/4 inch thick slices.
4. At this point, pre-heat the oven to 350 F and start making the pastry.
5. Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
6. With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
7. Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
8. Now fill the pastry shell.
9. Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
10. Sprinkle the mixture over the dough in the pan and spread the apples over it.
11. Drain the currants and set the rum aside.
12. Scatter the currants over the apples.
13. Bake in the middle of the oven for 10 minutes.
14. During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
15. Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
16. Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
17. Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
18. Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
19. Remove the pan from the oven and let the tart cool completely before removing from the springform.
20. Slide onto a cake plate and serve.
Title: Finnish Curd Cake
Ingredients:
- 2 butter
- 2/3 baking powder
- 1 1/2 unbleached flour
- 1 cottage cheese
- 1 eggs
- 2 brown sugar
- 1/2 cinnamon
- 1 cardamom
- 1 ginger
- 1/2 lemon, rind of
- 1 butter
- 1
- 1/2
Instructions:
1. Butter the baking dish, pie pan, or springform pan until generously coated.
2. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well.
3. The crumbs should completely coat the inside of the pan.
4. Chill briefly to set the crumbs and then fill with the desired filling.
5. CAKE: Preheat the oven to 325 degrees F.
6. Sift together the flour and baking powder and set aside.
7. Press the cottage cheese through a sieve.
8. In a large mixing bowl, beat the eggs and the sugar until they are frothy.
9. Add the spices and fruit rinds.
10. Add the cottage cheese and blend all the ingredients well.
11. Stir in the butter, then add the dry mixture, mixing well.
12. Pour the mixture into the prepared crust and bake for 1 hour.
13. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet.
Title: Peanut-Butterscotch Bites
Ingredients:
- 1
- 1/2
- 3
Instructions:
1. In 3-quart saucepan, combine butterscotch chips and peanut butter.
2. Cook over low heat, stirring constantly, until smooth.
3. Remove from heat.
4. Stir in Rice Krispies cereal, mixing until well coated.
5. Press mixture evenly into 9x9x2" pan coated with cooking spray.
6. Chill until firm.
7. Cut into bars to serve.
8. Store in airtight container in refrigerator.
9. For variation, add one of the following with cereal: 1/2 cup mini marshmallows, 1 cup peanuts, 1 cup raisins, or 1 cup coconut.
Title: Fruity Pastel Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 vanilla
- 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/2
Instructions:
1. In a mixing bowl cream butter,sugar and gelatin powder.
2. Beat in egg and vanilla.
3. Combine flour and baking powder,gradually add to creamed mixture and mix well.
4. Using a cookie press fitted with the disc of your choice,press dough 2 inches apart onto ungreased baking sheets.
5. Decorate as desired with colored sugar.
6. Bake at 400 for 6-8 minutes or until set (do not brown).
7. Remove to wire racks and cool.
Title: Strawberry Lime Cream Squares
Ingredients:
- 18 1/4 pecans
- 1/2 butter
- 1/2 sweetened condensed milk
- 10 lime zest
- 3 fresh lime juice
- 1 fresh strawberries
- 2/3
- 1
- 3
- 8
Instructions:
1. CRUST:.
2. In a large bowl, combine cake mix, pecans and melted butter. Using a wooden spoon, mix until a soft dough forms. Press firmly into prepared 9x13 pan, lightly greased.
3. Bake for 10 minutes or until golden.
4. FILLING:.
5. in a small bowl, combine sweetened condensed milk, egg yolks, lime zest, juice and coloring, stirring till smooth.
6. Pour evenly over crust.
7. Bake for 15 minutes or until set.
8. Cool 15 minutes in pan on a wire rack, then refrigerate until cold, about 30 minutes.
9. Scatter berries, over filling.
10. Spread whipped topping over fruit.
11. Chill until servig.
12. Store leftover dessert in the refrigerator.
Title: Molasses Oatmeal Cookies
Ingredients:
- 1/2 canola oil
- 1 1/4 sugar
- 2 eggs
- 1/3 molasses
- 2 oatmeal
- 2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1/2 pecans
- 1 raisins
- 1 baking powder
- sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together, dough will be thick.
3. Using your hands, form into small balls (the size of a radish), and roll in sugar.
4. Place on greased cookie sheet, making sure cookies do not touch each other.
5. Bake at 350 degrees for 12 minutes.
Title: Maple Raisin Pound Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1 plain yogurt
- 1 1/2 vanilla
- 1 raisins
- 2 lime rind
- 2 real maple syrup
- 1 maple syrup
- 1
Instructions:
1. Preheat the oven to 325ºF
2. Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
3. Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
4. In a separate bowl, combine flour, salt and baking soda.
5. Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
6. Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
7. Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
8. Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.
Title: Chocolate Oatmeal Snack Cake
Ingredients:
- 1 quick-cooking oats
- 8 margarine
- 1 1/2 water
- 2 eggs
- 1/2 flour
- 1 sugar
- 1 1/2 baking soda
- 1 salt
- 1/2
Instructions:
1. In a medium bowl, place the oats and the margarine.
2. Pour the boiling water over the oats & margarine and allow to sit for 20 minutes.
3. Add the eggs to the oatmeal mixture and blend together.
4. Sift together the dry ingredients and add to the wet mixture; stir well.
5. Pour into a greased 9x9 cake pan and bake at 375 degrees for 25 to 30 minutes or until cake tests done.
6. Cool completely and frost.