lumicero/recipes-ing2inst huggingface dataset:
Title: Walnut Baklava
Ingredients:
- 4 walnuts
- 1/2 sugar
- 1 ground cinnamon
- 1 1/4 butter
- 1 1/2 phyllo dough
- 4 sugar
- 3 water
- 1 1/2 honey
- 1 cinnamon stick
- 5 -6 whole cloves
Instructions:
1. Mix together the walnuts, sugar and cinnamon.
2. Select a pan the size of the phyllo sheets and brush well with melted butter.
3. Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo.
4. Sprinkle with a handful of the walnut mixture.
5. Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts.
6. Repeat until the ingredients are used up, reserving 5 sheets of phyllo for the top layer.
7. Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet.
8. Trim the edges if necessary, and cut the baklava into the traditional diamond pattern.
9. Do not cut through the bottom layer.
10. Sprinkle the top of the baklava lightly with water from your fingertips.
11. Bake in a preheated 250°F (120°C) oven for about 1 hour.
12. Remove from oven and cool.
13. For the syrup, combine the sugar and water in a large pot and boil for 5 minutes.
14. Add the honey, cinnamon stick and cloves, and boil for 5 minutes more.
15. Pour the hot syrup over the cooled baklava.
16. Do not pour over a hot baklava, it will turn soggy.
17. Cool then cut through the bottom layer of phyllo following the previous cuts.
Title: Vegan Double Chocolate Chip Cookies- Lower Fat
Ingredients:
- 1/4 canola oil
- 1/2 sugar
- 1 stevia
- 1 applesauce
- 2 vanilla
- 1 flax seed
- 1/2 soymilk
- 2 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
3. In a large bowl sift together flour, cocoa, baking soda and salt.
4. In a seperate large bowl cream together oil, sugar/stevia, and applesauce. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
6. Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
8. Variations:.
9. For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
10. For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
Title: Broiled Coconut Topping
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 1 flaked coconut
- 1/2 milk
- 3 pure vanilla extract
- 1
Instructions:
1. Mix all ingredients well.
2. Spread mixture over a slightly warm cake.
3. Set your oven to broil.
4. Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
5. WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!
Title: Strawberries in White Wine
Ingredients:
- 1 dry white wine
- 2 sugar
- 2 lemon zest
- 2 strawberries
Instructions:
1. In a bowl, combine the wine, sugar, and lemon zest.
2. Stir to dissolve the sugar.
3. Add the berries and mix well.
4. Cover and refrigerate for 1 hour. Serve in stemmed glasses.
5. NOTE: These are alchoholic, so it's not recomended to serve these for children. For a non-alchoholic version, replace the wine with sparling white grape juice or cider.
Title: The Best (And One of the Easiest) Peanut Butter Cookies! (Kisses
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 creamy peanut butter
- 3 flour
- 1 baking soda
- 36
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and sugars.
3. Add the eggs and peanut butter. Stir well.
4. Add the flour and baking soda. Mix well.
5. Roll the cookie dough into 1-inch balls and put them two inches apart on a cookie sheet.
6. Flatten the cookies by making a criss-cross design using a fork, first pressing horizontally, then vertically (or vice-versa).
7. Bake the cookies for 10 minutes.
8. Cool on the cookie sheet for a few minutes and then transplant the cookies to a plate.
9. Optional: If desired, press a Hershey's Kiss on the center of each cookie as soon as they are removed from the oven.
Title: Red Velvet Protein Cake
Ingredients:
- 1/4 beets
- 1/4 buckwheat groats
- 1/2 rolled oats
- 1 liquid sweetener
- 2 baking soda
- 1/4 ricotta cheese
- 1
- 1/2
- 1/4
Instructions:
1. First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
2. Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
3. Let the cakes cool completely before you slice them horizontally into 3-4 layers.
4. Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.
Title: Creamy Rice Pudding (Microwave)
Ingredients:
- 1 water
- 1/2 long grain rice
- 1 salt
- 3 butter
- 2/3 sugar
- 3 milk
- 2 eggs
- 1 vanilla extract
- cinnamon
Instructions:
1. Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. Transfer to a large (12 cup) microwave-safe container.
2. Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture boils. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will prevent the eggs from curdling). Return to the large container, blending in well.
3. Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
4. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will thicken as it cools. Serve warm or chilled.
5. Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this and note the times needed in your microwave oven. My current microwave is 1200 watts. I set it to power setting 6, which is 60% of full strength or equivalent to 720 watts. I then just follow the original timing. If you calculate whatever power setting gets you closest to 700 watts, you can do the same.
6. Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container is big - you don't want this boiling over in your microwave!
Title: Cinnamon Apple Dessert Wrap
Ingredients:
- 2 apples
- 2 butter
- 2 sugar
- 1/2 - 1 cinnamon
- 2 -4 tortillas
Instructions:
1. Peel and chop apples.
2. In small skillet melt butter.
3. Saute 1/2 of the apples in the butter with the sugar and the cinnamon until tender but not mushy.
4. Remove from heat and add uncooked apples, mixing well.
5. Place about 1/2 to 3/4 cups of mixture on one side of each wrap.
6. Fold over, then fold the sides in on top, then roll up.
7. Press down slightly and cut at an angle in half.
8. Sprinkle with powdered sugar and garnish with fresh mint and serve with a good quality vanilla ice cream if desired.
Title: Cherry Torte Cake
Ingredients:
- 1 sugar
- 1 eggs
- 4 vanilla
- 1 flour
- 2 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 cream of tartar
- 1 cherry pie filling
- 1
Instructions:
1. Mix oil and sugar together with mixer.
2. Beat in 1 egg at a time until light and fluffy.
3. Add remaining ingredients and mix well.
4. Grease jelly roll pan (10 1/2 x 15 1/2).
5. Pour 2/3 of the batter in pan.
6. Spoon entire can of cherry pie filling over the batter in pan, then gently swirl through with a knife.
7. Pour remaining batter over and gently swirl through with a knife.
8. Bake 35-45 minutes at 350 degrees.
9. Cool until warm, and then drizzle with a powdered sugar glaze (1 cup powdered sugar and a tbl. or so of milk, blended well with fork).
Title: Jolly Jello
Ingredients:
- 1 3/4 boiling water
- 6 gelatin
- 16 jellied cranberry sauce
- 20 sour cream
- 1
Instructions:
1. Heat water to boiling.
2. In a large bowl mix gelatin with water until dissolved. Add cranberry sauce, mash with potato masher until dissolved. Add pineapple. Mix thoroughly.
3. Pour 1/2 of gelatin mixture into serving bowl, clear glass, let set until firm. Add layer of sour cream and top with remaining gelatin. Set until firm.
Title: Soft and Chewy Peanut Butter Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/4 creamy peanut butter
- 3/4 light brown sugar
- 8 butter
- 1/2 light corn syrup
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/3
Instructions:
1. MAKE DOUGH Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
2. SHAPE cookies Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.
3. BAKE AND COOL Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.).
4. In the great cookie debate, there are chewy people and there are crispy people. But when it comes to peanut butter cookies, it seems that the chewy lovers are always forced to settle for an “inferior” crispy version. We wanted to change that. Here’s what we discovered:
5. Test Kitchen Discoveries.
6. * Switching from shortening to butter made the task of creating a chewy cookie more difficult, but the superior flavor was worth the complication.
7. * Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter.
8. * The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of the honey without sacrificing flavor, we used light corn syrup instead.
9. * We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture.
10. * Chopped peanuts on top of the cookies added even more peanut flavor.
11. * Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy.
12. * We used melted butter instead of creamed butter to ensure that the cookies weren’t too cakey.
Title: Chocolate Walnut Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1 sour cream
- 1/2 eggs
- 4 walnuts
- 1
- 1/2 - 1
Instructions:
1. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed 1 minute.
2. Beat on high speed 2 minutes.
3. Stir in chocolate chips and nuts.
4. Pour into greased and floured Bundt pan or tube pan.
5. Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in cake comes out clean.
6. Cool in pan on wire rack for 20 minutes. Invert onto rack to cool completely.
Title: Bourbon Pound Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 2 sugar
- 8 eggs
- 1/3 milk
- 1/3 Bourbon
- 1 vanilla extract
Instructions:
1. Sift the flour, baking powder, and salt together.
2. Cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
5. Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
6. Place the pans in the center of a cool oven, leaving a space between them.
7. Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
8. Turn off the oven and let the cakes cool in the oven for 10 minutes.
9. Open the oven door and cool for 30 minutes.
10. Turn the cakes out onto a wire rack to cool completely before slicing.
Title: Aunt Angie's Sugar Cookies
Ingredients:
- 2 1/2 sugar
- 1 shortening
- 3 eggs
- 1 buttermilk
- 1 baking soda
- 1 nutmeg
- 1 1/2 vanilla
- 1 baking powder
- 6 -7 flour
- 1/2 salt
Instructions:
1. Cream shortening and eggs.
2. Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
3. Add the remaining flour gradually until the dough "feels right". A little sticky is better than too dry as you will be working with it on a floured surface.
4. Chill dough.
5. Roll out to desired thickness and cut with favorite cookie cutters. I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
6. You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled. They are yummy either way.
7. Bake at 400* about 8 minutes or until edges are lightly browned.
8. This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.
Title: Rhubarb Cake
Ingredients:
- 5 rhubarb
- 1 3/4 sugar
- 1 flour
- 1/4 salt
- 1 1/2 orange
- 3/4 flaked coconut
- 4 oleo
- 1
- 1/2
Instructions:
1. MIX RHUBARB, SUGAR, FLOUR, SALT, GRATED ORANGE RIND IN A BOWL.
2. ADD 2 CUPS OF BREAD CUBES AND 1/4 CUP MELTED OLEO TO ABOVE MIXTURE.
3. PUT IN 8" X 8" X 2" BAKING PAN.
4. COMBINE REMAINING BREAD CUBES, BUTTER 3/4 TSP ORANGE RIND, ORANGE CUBES, AND COCONUT.
5. PUT ON TOP OF CAKE AND BAKE AT 375 DEGREES FOR 40 minutes.
6. SERVE WARM.
Title: Chocolate Diamonds
Ingredients:
- 2 unsalted dry roasted peanuts
- 1/4 sugar
- 1/4 butter
- 1 sweetened condensed milk
- 2 butter
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350F Line a 9x9 baking dish with parchment paper.
2. Toast nuts if desired. In food processor, finely grind 1 1/2 cups nuts with sugar. Combine melted butter; press firmly on bottom of prepared dish.
3. Bake in preheated oven 18 minutes or until edges are golden.
4. Meanwhile bring sweetened condensed milk and remaining 2 tablespoons butter to a boil over medium-low heat, stirring constantly for 5 minutes or until mixture thickens. Remove from heat and stir in vanilla Spoon over hot crust. Bake 12 minutes or until golden.
5. Remove from oven and immediately sprinkle with chocolate chunks. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup chopped nuts. Cool on wire rack; refrigerate until set, at least 4 hours. Cut into diamonds or squares. Refrigerate or freeze in airtight containers.
Title: Cream Cheese Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1/2 cinnamon
- 3/4 self-rising flour
- 2 walnuts
- 8 margarine
- 3/4 cream cheese
- 1 vanilla
- confectioners' sugar
Instructions:
1. Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
2. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
3. Bake at 350 degrees F for 15 minutes.
4. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
5. Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
6. Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
7. Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
8. *OR freeze for later use. :).
Title: Non-Dairy Cream
Ingredients:
- 4 raw cashews
- 1/2 - 2/3 water
- 1/2 maple syrup
- 1 real vanilla extract
Instructions:
1. Soak cashew's overnight, then drain.
2. Whiz all the ingredients around in a food processor, scraping down the sides as necessary. Adjust consistency and flavour by using more or less water and/or sweetener and vanilla.
3. Most excellent served with cake. If you are going to pipe it, stick in freezer for 15 minutes to allow to harden slightly.
Title: Pistachio Cake from Scratch
Ingredients:
- 6 sour cream
- 2/3 pure vanilla extract
- 1 cake flour
- 1 2/3 roasted pistachios
- 1/3 Jell-O instant pistachio pudding mix
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 walnut oil
- 12 olive oil
- 1
Instructions:
1. Combine eggs, extract and 1/4 of the sour cream in a small bowl.
2. Cut butter into chunks.
3. Put remaining sour cream in another small bowl with tablespoon of oil.
4. allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
5. You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
6. Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
7. Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
8. This will aerate the cake and give it structure.
9. Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
10. Scrape the bowl one last time and give it a couple pulses.
11. Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
12. Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
13. About 2 hours.
14. It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.
Title: Blueberry Bonanza
Ingredients:
- 1 sugar
- 1 cinnamon
- 1/4 butter
- 1/2 cream cheese
- 1 sugar
- 1/2 eggs
- 2 vanilla
- 1 frozen blueberries
- 3 sugar
- 1/2 water
- 1/2 lemon juice
- 1 cornstarch
- 4 water
- 1/2 sugar
- 2
- 3
Instructions:
1. To make crust: Mix ingredients together and pat lightly into a 9x13 pan and bake at 325 for 10 minutes.
2. To make cheese layer: Mix ingredients together and spread over crust.
3. Bake at 325 for 20 mins.
4. To make blueberry layer: Combine blueberries,sugar,water,and lemon juice in a saucepan and bring to a boil.
5. Dissolve cornstartch in the cold water and add to blueberry mixture,stir until thickened and pour over baked cheese layer,cool completely.
6. To make topping: Whip cream with sugar and spread on top of blueberry layer.
7. Sprinkle with crushed digestive biscuit crumbs and refrigerate until serving time.
8. ****NOTE:IF YOU MAKE THE NIGHT BEFORE,DON'T WHIP THE CREAM UNTIL SERVING TIME.
Title: Zucchini Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 flour
- 2 1/2 baking soda
- 1/4 baking powder
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 zucchini
- 1/4 - 1/2
- 1/2
- 2
- 1/2
Instructions:
1. In a mixing bowl, cream butter, oil and sugar.
2. Beat in eggs and vanilla.
3. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well.
4. Stir in zucchini.
5. Pour into a greased 13 x 9 inch baking pan.
6. Sprinkle with chocolate chips.
7. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1/2 flour
- 1/2 baking powder
- 1 salt
- 2 1/2 cinnamon
- 1/2 baking soda
- 1/2 clove
- 1/2 zucchini
- 4
- 1
- 1/2
- 2
Instructions:
1. Cream first 6 ingredients.
2. Add all other ingredients except zucchini.
3. Blend well.
4. Stir in zucchini.
5. Spread in 9x13 pan greased and floured pan.
6. Sprinkle chocolate chips on top.
7. Bake at 350 degrees for 35 minutes.
8. Can omit chocolate chips and frost with creamy vanilla frosting.
Title: ROLO Pretzel Delights
Ingredients:
- 6 pecan halves
- 6
Instructions:
1. Oven: heat oven to 350°F. Line cookie sheet with parchment paper or foil.
2. Place one pretzel for each pretzel treats desired on prepared sheet. Top each pretzel with one unwrapped rolo chewy caramel and milk chocolate.
3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; topped with either pecan half for additional pretzel. Cool completely before serving (if you can keep from eating them while their warm!).
4. * note: the square grid type pretzels work as well as the traditional twisted shape.
5. Microwave instructions:
6. Line microwave safe plate with wax paper. Place up to six pretzels on plate and top each pretzel with 1 Unwrapped, ROLO Chewy caramel in milk chocolate.
7. Microwave at MEDIUM (50 percent) 30 seconds or until caramel has soften slightly. If necessary, microwave at medium an additional 10 seconds.*.
8. Carefully slide parchment paper and pretzels onto countertop each with either a pecan half for an additional pretzel. Cool completely.
Title: Yaya's Fruit Kuchen
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 egg
- 1 baking powder
- 2 all-purpose flour
- 2
- 1/4
Instructions:
1. Sift the baking powder into the flour and set aside.
2. Cream the margarine and sugar. Add the egg yolks and whole egg. Beat for 2 minutes.
3. Slowly mix in the flour mixture until smooth.
4. Pour into a greased cake pan. Spread the jam over the surface of the batter and arrange fruit slices on top.
5. Bake at 350 for 35-45 minutes or until top is golden and inserted toothpick comes out dry.