lumicero/recipes-ing2inst huggingface dataset:
Title: Golden Sesame Cookies
Ingredients:
- 3 sesame seeds
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1/2 butter
- 1/2 margarine
- 1 chunky peanut butter
- 1 1/3 egg
- 1/2 flour
- 1/2 salt
- 1/2 baking soda
- nutmeg
Instructions:
1. Bake sesame seeds in preheated 350° oven on ungreased cookie sheet until golden, about 10 minutes.
2. Set aside.
3. Cream sugars and butter or margarine until smooth.
4. Beat in peanut butter and egg.
5. Combine flour, 2 tablespoons sesame seeds, the salt, baking soda and nutmeg.
6. Add to creamed mixture mixing until blended.
7. Shape dough into 1-inch balls.
8. Place 2-inches apart on ungreased cookie sheet.
9. Flatten criss-cross fashion with a floured fork.
10. Sprinkle with remaining sesame seeds.
11. Bake at 350° for 10-12 minutes.
Title: A B & J Thumbprints
Ingredients:
- 3 flax seeds
- 1/2 brown sugar
- 2/3 stevia powder
- 2 shortening
- 1/2 almond butter
- 2/3 vanilla
- 2/3 glutinous-rice flour
- 1/2 guar gum
- 1/2 nutmeg
- 1/3 baking soda
- 1 salt
- 1/2
- 1
- 1/2
- 1/4
- 1
- 3/4
- 1/2
Instructions:
1. Heat oven to 375°F.
2. In a small dish, whisk together flaxseed and almond milk. Set aside.
3. In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.
4. Add flax mixture and the extracts, beating well.
5. Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.
6. Add to the creamed mixture and stir in well.
7. Shape into small balls and place on an ungreased cookie sheet.
8. Press your thumb or fingertip into the centre of each cookie and fill with jam.
9. Bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.
Title: Port Royal Rice Pudding
Ingredients:
- 2 1/2 water
- 1 arborio rice
- 2 evaporated milk
- 1 cinnamon stick
- 1 fresh ginger
- 1 lime
- 1/4 salt
- 1/2 granulated sugar
- 1 Splenda granular
- 1/4 raisins
- 1/2 sweetened flaked coconut
- 1 1/2 vanilla extract
- 1 ground cinnamon
Instructions:
1. Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
2. Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
3. Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
4. Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.
Title: Rhubarb Cream Squares
Ingredients:
- 1 butter
- 4 sugar
- 2 flour
- 2/3 eggs
- 6 sugar
- 2 1/2 flour
- 4 milk
- 2/3 rhubarb
- 4 1/2
Instructions:
1. Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
2. Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
Title: Just Another Chocolate Cake
Ingredients:
- 1/2 hot water
- 1/2 baking soda
- 2 vegetable shortening
- 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 2 flour
- 2 1/2 buttermilk
- 1
Instructions:
1. Combine cocoa, hot water and baking soda in a small bowl.
2. Let stand while mixing other ingredients.
3. Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla and cocoa mixture.
6. Add flour alternately with the buttermilk to creamed mixture beating well after each addition.
7. Pour batter into 3 greased and wax paper lined 8-inch round cake pans.
8. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done.
9. Cool in pans on racks for 10 minutes.
10. Remove from pans; cool completely on racks.
11. To assemble cake, place one cake layer on serving plate.
12. Spread with frosting of your choice.
13. Top with second cake layer and spread a layer of frosting.
14. Top with third cake layer and frost sides and top with remaining frosting.
Title: Finally! Lemon Bars That I Love!
Ingredients:
- 1 1/2 flour
- 3 flour
- 1/2 powdered sugar
- 3/4 butter
- 1/3 lemon juice concentrate
- 3 eggs
- 1 sugar
- 1/2 baking powder
- 1/2 salt
- 1 -4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 13" x 9" baking pan with foil extending it over the sides a little. Lightly spray foil with butter-flavored cooking spray.
3. In medium bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. I use a whisk.
4. With pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Sprinkle dough evenly into bottom of pan. Level, brushing with your hand lightly, then pat dough firmly into bottom.
6. Bake 15-17 minutes until lightly browned.
7. Meanwhile, in large mixer, beat eggs on high speed until thick and lemon-colored, about 3-4 minutes.
8. Reduce speed to low, add lemon juice, sugar, baking powder, salt, and remaining 3 Tbl. flour.
9. Beat until blended, scraping sides and bottom of bowl occaisionally.
10. Pour filling over warm crust.
11. Bake 15 minutes, or until filling is just set and golden around the edges.
12. Transfer pan to wire rack.
13. Sift powdered sugar (1 Tbl.-1/4 cup) on top over warm filling.
14. Cool completely in pan on wire rack.
15. When cool, lift out holding on to foil, and transfer whole thing to a cutting board or surface.
16. When cool, cut into bars.
17. Makes 24-36 bars.
Title: Best Eggnog Cake
Ingredients:
- 1 eggs
- 1 rum
- 1/4 ground nutmeg
- 3 cream cheese
- 2 confectioners' sugar
- 1/4
- 1
- 1 1/2
Instructions:
1. For cake: Preheat oven to 350°F.
2. In large bowl combine all ingredients; beat on medium speed for 3 minutes.
3. Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
4. For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
Title: Hazelnut Creme Brulee Cupcakes
Ingredients:
- 3/4 butter
- 3 eggs
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 2 hazelnut-flavored liqueur
- 2 vanilla
- 1 milk
- 1/2 toasted hazelnuts
- 1/3 butter
- 4 powdered sugar
- 2 milk
- 1 hazelnut-flavored liqueur
- 1 vanilla
- 3 -4 milk
- 1/3 sugar
- whole nutmegs
- ground nutmeg
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. For the buttercream: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.
6. For the Sugar drizzle: In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.
7. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.
Title: Apple-Walnut Crisp
Ingredients:
- 1 flour
- 3/4 old fashioned oats
- 3/4 light brown sugar
- 1 cinnamon
- 1 salt
- 1/2 butter
- 1 walnuts
- 3 apples
- 3 fresh lemon juice
- 1/2 white sugar
- 1/4 brown sugar
- 1 cinnamon
- 1 nutmeg
- 1/4 flour
- vanilla ice cream
Instructions:
1. Set oven to 375 degrees.
2. Butter a 10-inch deep-dish glass pie plate (or use an 11 x 7-inch baking dish).
3. For the topping; in a bowl stir together the flour, oats, brown sugar, cinnamon and pinch salt; add in butter and blend with fingers until mixture resembles coarse meal.
4. Add in the toasted walnuts; set aside while preparing the filling.
5. In a large bowl toss the apple slices with the lemon juice; add in all remaining ingredients except the vanilla ice cream, toss well to combine and transfer to the prepared pie plate or baking dish.
6. Sprinkle the prepared topping evenly over the apple mixture.
7. Bake for about 30-40 minutes or until the topping is browned and the apples are fork-tender.
8. Let the crisp stand for 15 minutes before serving.
9. Serve warm with vanilla ice cream.
Title: No Bake Cookies
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 butter
- 2 oatmeal
- 1/3 vanilla
- 1 peanut butter
- 1/2
Instructions:
1. In a pan, stir sugar and milk until dissolved.
2. Put on stove and bring to a rolling boil.
3. Boil for 1 minute and then stir in butter.
4. Stir in oatmeal.
5. As you take from the stove, add cocoa, vanilla, and peanut butter.
6. Drop by spoonfuls on waxed paper.
Title: Harry Potter Lemon Drop Confetti Cake
Ingredients:
- 8
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line the bottom of two 12x3 inch cake pans with parchment and spray with nonstick spray.
2. Mix the sprinkles together in a large bowl and set aside.
3. Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
4. Pour batter into prepared cake pan. Repeat with two more boxes of cake mix and pour batter into second prepared cake pan. Bake 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
5. Line the bottom of two 9x3 inch cake pans with parchment and spray with nonstick spray.
6. Add two boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ½ cup jimmies with a spatula.
7. Pour batter into prepared cake pans. Bake the 9x3 cakes for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely in pan.
8. Line the bottom of one 7x3 inch cake pan with parchment and spray with nonstick spray.
9. Add one boxes of cake mix plus required ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy and combined, about 5 minutes. Turn off mixer. Fold in ¼ cup jimmies with a spatula.
10. Pour batter into prepared cake pans. Bake cake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in pan.
11. Remove cakes from pans and level top if needed. Split the 7x3 cake in half horizontally. Wrap each cake in plastic wrap and refrigerate for at least 2 hours.
Title: Raspberry Souffle
Ingredients:
- 1 1/2 raspberry puree
- 2 sugar
- 4 lemon juice
- 1/4 sugar
- 1
Instructions:
1. Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
2. Beat egg whites, lemon juice and sugar until stiff and fluffy.
3. GENTLY fold the egg whites into the raspberry mixture.
4. Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
5. Serve immediately.
Title: Brownies With Pomegranate Juice
Ingredients:
- 2 -3 pomegranates
- 3 pomegranate juice
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1 pure vanilla extract
- 1 flour
- 1 walnuts
- 3/4
Instructions:
1. PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates in half and using a citrus reamer, juice the pomegranates until you have 1 cup liquid. (Warning: Wear old clothes and an apron to do this!).
2. Pour the juice through a strainer lined with cheesecloth or use a sieve. NOTE: As an alternate, use 1 cup bottled 100% pomegrante juice instead of fresh pomegranates to prepare the syrup.
3. Next, combine the juice (or bottled juice) and 3/4 cup sugar in a small saucepan. Bring to a boil. Reduce heat and simmer approximately 20 minutes, stirring frequently until you have reduced the mixture to 1/2 cup of syrup.
4. BROWNIES: Preheat oven to 350 degrees. Grease or butter a 13 x 9 x 2-inch baking pan. Microwave the unsweetened chocolate and the butter on high for approximately 1 1/2-2 minutes until butter is melted. Remove from microwave and stir mixture until chocolate melts. Stir in remaining sugar.
5. Now whisk in the eggs and vanilla, followed by the flour, chocolate chips and chopped nuts. Stir well.
6. Spread the brownie batter into the prepared pan. Drizzle 1/4 cup of the pomegranate syrup over the batter; swirl the syrup delicately with a table knife to create a marble-like effect.
7. Bake for 25 minutes or until a toothpick inserted into center of brownies comes out clean. DO NOT overbake.
8. Remove from oven and cool in pan for 15 minutes. Drizzle the remaininng 1/4 cup pomegranate syrup over the cooled brownies, then cut into 20 square.
9. Cool at least 1 hour.
Title: Italian Butter Cookies 1952
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 1/2 baking powder
- 1 salt
- 2 1/2 all-purpose flour
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
3. Add the egg and vanilla and mix until combined.
4. At low speed add the combined dry ingredients and mix until just blended.
5. Do not overmix.
6. Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
7. If dough is too thick to pipe, pour in a few tablespoons of milk.
8. If you make wreath or stars, you can add a cherry as decoration now before baking.
9. Or you could just roll into small bals and flatten with a fork if desired.
10. Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
11. Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
12. Dip fingers or one side of each into melted chocolate and sprinkles if desired.
13. Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
14. Leave plain also.
15. Store in an airtight container.
Title: Pistachio-Stuffed Figs (And or Apricots)
Ingredients:
- 8 fresh figs
- 2 fresh apricots
- 2 unsalted butter
- 1/4 sugar
- 2 pistachios
- flour
Instructions:
1. Heat the oven to broil. Cut a cross from the top about three-quarters of the way down into the figs. Mash together the butter, sugar, ground pistachios and flour and chill for 1 hour.
2. Divide chilled filling into as may balls as you have figs, and poke onto into the mouth of each. Broil until the nut mixture is golden and the figs hot. Serve with whipped cream or crème fraîche.
Title: Cinnamon Apple Burrito
Ingredients:
- 2 granny smith apples
- 1/2 lemon juice
- 1 light brown sugar
- 1/3 cinnamon
- 1/4 ground cloves
- 1 cornstarch
- 1 cold water
- 2 walnuts
- 1/2 pecans
- 4 flour tortillas
- 1 butter
- sugar
Instructions:
1. Peel, core, and quarter the apples. Then cut the quarters crosswise into thin slices and combine them with the orange and lemon juices in a medium-size saucepan. With the pan partially covered, bring the mixture to a boil. Then reduce the heat slightly and cook the fruit at a gentle boil for 5 minutes.
2. Stir in the brown sugar, cinnamon, and cloves and continue cooking the filling uncovered, stirring occasionally, for 2 to 3 minutes.
3. Blend the cornstarch and water in a small bowl and pour it into the apple mixture. Bring the mixture back to a boil, stirring continuously. Let the filling cook for 1 minute and then remove it from the heat and stir in the nuts. Transfer the mixture to a bowl to cool.
4. Heat the oven to 375 degrees. Line a medium-size baking sheet with parchment paper or lightly greased aluminum foil.
5. Working with 1 tortilla at a time, spoon a quarter of the apple filling down the center, leaving a generous 1-inch border at each end. Fold the ends over the filling, then fold over one of the sides to enclose the filling. Moisten the other edge of the tortilla with a pastry brush dipped in water, then continue to fold the tortilla so it rests on the moistened section. Place it on the baking sheet, seam down. Repeat for the other tortillas.
6. Brush each tortilla generously with melted butter, then sprinkle on sugar. Bake for 20 to 25 minutes, until the tortillas turn a rich golden brown. Transfer the baking sheet to a wire rack and let the burritos cool for at least 20 minutes before serving. Cut each one diagonally into halves to serve.
Title: The Best Chocolate Snack Cake
Ingredients:
- 1 3/4 flour
- 1 brown sugar
- 1/4 baking soda
- 1 baking powder
- 1 salt
- 1/2 water
- 1 milk
- 1/3 canola oil
- 1 egg
- 1 vinegar
- 1 vanilla
- 1/3 - 1/2 walnuts
- 1/3 pecans
Instructions:
1. Set oven to 350 degrees F.
2. Set oven to second-lowest rack.
3. Grease an 8 x 8-inch square baking pan.
4. In a bowl mix together the first 6 dry ingredients.
5. In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
6. Transfer/spread into prepared baking pan.
7. Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
8. Bake 30-35 minutes or until cake tests done.
Title: Weight Watchers Sunshine Salad
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks
- 1 fat-free sugar-free instant vanilla pudding mix
Instructions:
1. Do not drain fruit.
2. Use pudding mix dry, do not add milk.
3. Combine all ingredients and blend well.
4. Chill about 1 hour.
Title: Watermelon Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 flour
- 1/2 salt
- 1/4 egg
- 1
- 1/2
- 3/4
- 1/4
- 1
Instructions:
1. Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
2. Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
3. Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
4. Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
5. Heat oven to 400°F.
6. Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.
Title: Oatmeal Shortbread
Ingredients:
- 1/2 butter
- 1/4 light brown sugar
- 3/4 flour
- 2/3 rolled oats
- 1/3 dried cranberries
Instructions:
1. Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
2. Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
3. Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork.
4. Bake in middle of the oven for 20 minutes, or until golden.
5. Cool 3 minutes, then score into 12 wedges.
6. Cool completely and enjoy.
Title: Incredible Banana Split Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 2 3/4 all-purpose flour
- 2 1/2 baking powder
- 1 salt
- 1 pineapple chunks in juice
- 1/2 buttermilk
- 1 1/4 granulated sugar
- 2/3 banana
- 1 vanilla extract
- 1 1/4 fresh strawberries
- 1/2 banana
- 1 1/2 chocolate
- 1 butter
- 3/4 light corn syrup
- 3
Instructions:
1. Preheat oven to 350ºF and grease and lightly flour 12 cup Bundt pan.
2. Combine flour, baking powder and salt in medium bowl.
3. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
4. Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined.
5. Add eggs, mashed bananas and vanilla extract; beat well.
6. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined.
7. Stir in morsels and 1/4 cup of the macadamia nuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared Bundt pan.
8. Bake for 60-65 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack.
9. Meanwhile, prepare the glaze; combine all the glaze ingredients in small saucepan over low heat, stirring until chocolate melts and mixture is smooth.
10. USE IMMEDIATELY.
11. Now that the cake has cooled completely drizzle with chocolate glaze and the remaining 1/4 cup chopped macadamia nuts.
12. Cover; refrigerate at least 2 hours before serving.