lumicero/recipes-ing2inst huggingface dataset:
Title: Gingernut Biscuits
Ingredients:
- 6 flour
- 1 salt
- 1/4 baking soda
- 2 ground ginger
- 1 mixed spice
- 1/2 baking powder
- 3 butter
- 3 golden syrup
- 3 brown sugar
Instructions:
1. Preheat oven to 325°F
2. Sift the flour, salt, baking soda, spices, and baking powder together.
3. Rub in the butter.
4. Stir in the brown sugar.
5. Add the warmed Golden Syrup and mix well.
6. Place 1 tbsp dollops on a greased cookie sheet and bake for about 8 minutes. Allow to cool for a minute, then transfer to wire rack to cool the rest of the way.
Title: Neapolitan Pound Cake
Ingredients:
- 1 cream cheese
- 4 eggs
- 1 milk
- 3/4 water
- 3/4 vanilla
- 1
- 3/4
Instructions:
1. Preheat oven to 350° (325° for coloured fluted tube pan).
2. Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
3. In large bowl, blend cream cheese and eggs until smooth.
4. Blend in cake mix and milk.
5. Beat 2 minutes at highest speed.
6. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
7. Stir vanilla into 2 cups batter; pour over strawberry batter.
8. Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
9. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
10. Cool upright in pan 45 minutes.
11. Loosen edges; remove from pan.
12. Cool completely.
13. If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.
Title: Chocolate Raspberry Trifle
Ingredients:
- 3 skim milk
- 2 chocolate flavor instant pudding and pie filling mix
- 1 raspberries
- 2
Instructions:
1. Pour milk into large bowl and add pudding mix.
2. Beat with whisk for 2 minutes or until well-blended.
3. Gently stir in 1 C whipped topping.
4. In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
5. Top with half the pudding mixture.
6. Top with half the raspberries.
7. Top with half the remaining whipped topping.
8. Repeat the layers.
9. Refrigerate for at least 1 hour or until serving.
10. Store leftovers in refrigerator.
Title: Maple Apple Crisp
Ingredients:
- 5 apples
- 3/4 maple syrup
- 1/2 all-purpose flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1 salt
- 1/2 butter
Instructions:
1. preheat oven to 350.
2. place apples in an 8x8 inch baking dish.
3. toss apples with syrup.
4. in a separate bowl, mix together flour, otas, sugar, and salt.
5. cut in butter until mixture is crumbly.
6. sprinkle mixture evenly over apples.
7. bake in oven for 35 minutes of until topping is golden brown.
8. serve warm or at room temperature.
Title: My Gluten-Free, Dairy-Free, Low-Fat Tiramisù
Ingredients:
- 12 potato starch
- 1/2 cornstarch
- 1/2 artificial sweetener
- 1 3/4 salt
- 1/2 cream of tartar
- 1/2 vanilla extract
- 2 vanilla-flavored soymilk
- 500 cornstarch
- 4 artificial sweetener
- 4 strong black coffee
- 3 instant coffee powder
Instructions:
1. Prepare the Angel Food Cake:
2. Preheat the oven to 375°F.
3. Beat the egg whites with the cream of tartar and the salt until the soft peaks forms, then add 2 tbsp of the sweetener and continue to beat until the egg whites are very stiff.
4. Stop to beat.
5. In a bowl combine the cornstarch with the potato starch, the remaining sweetener and the vanilla, then sift this mixture up on the egg whites mixture.
6. Stir very carefully to combine the ingredients.
7. Pour batter into a rectangle baking sheet covered with ungreased baking wrap.
8. Bake about 35 minutes.
9. Do not under bake it.
10. Top will be well browned.
11. Immediately turn onto another baking wrap and allow to cool 5 minutes, then peel off the paper.
12. While you're waiting to chill, prepare the cream:
13. In a deep saucepan combine the milk with the cornstarch and the sweetener. Pour over low heat uncovered. Stir continually about 5-6 minutes, until the mixture is thickened. Do not let it boil!
14. Now, let's finish the Tiramisù:
15. Slice the Angel Food Cake into a 1/2 inch thin slices. wet them into the coffee and arrange some on the bottom of the serving bowl or into individual cups. Cover with cream. Repeat until all the angel food slices are finished. Cover with the remaining cream, sprinkle with some coffee powder.
16. Chill in the refrigerator overnight.
Title: Pecan Baklava Cups
Ingredients:
- 1 pecans
- 1 brown sugar
- 1/3 cinnamon
- 1 sea salt
- 1/2 butter
- 1/2
Instructions:
1. Preheat your oven to 375°F Spray a muffin pan with nonstick spray and set aside (as a side note, it’s best to use a standard muffin pan if you can).
2. Taking the dough from each crescent, gently press it into and around the sides of each muffin cup, making sure to seal the edges together.
3. In a small bowl mix together the pecans, brown sugar, sea salt and cinnamon. Spoon the filling evenly into the crescent-lined muffin cups, gently tamping down with the back of a spoon. Place one tablespoon of butter on top of each cup.
4. Bake for 15 minutes until the dough is puffed and golden and all of the butter is melted. Serve warm with a drizzle of honey or some vanilla ice cream.
Title: Fantabulous Fruit Salad With Coconut and Lime
Ingredients:
- 1 strawberry
- 1 mandarin oranges
- 5 maraschino cherries
- 1/2 - 1 red grapes
- 3/4 miniature marshmallow
- 5 mint leaves
- 0.75 vanilla instant pudding mix
- 0.333 lime zest
- 2 coconut
- 1/2
- 2
Instructions:
1. Place fruit in a wire sieve to drain until you are ready to assemble the salad.
2. Roll mint leaves and slice thinly (chiffonade).
3. In medium bowl, combine whipped topping, pudding and orange juice.
4. Fold in remaining ingredients, and serve.
Title: Brandy Balls
Ingredients:
- 2 1/2 confectioners' sugar
- 1 cocoa powder
- 2 walnuts
- 1/2 brandy
- 1/4
Instructions:
1. Combine wafer crumbs, confectioners sugar, cocoa and nuts.
2. Stir in brandy and corn syrup.
3. Add a little water (about 1 1/2 teaspoons) if necessary to form mixture into 3/4 inch balls.
4. Roll in granulated sugar and store in tightly covered container.
Title: Roast Pears With Pecans and Apple Butterscotch Sauce
Ingredients:
- 4 pears
- 55 butter
- 55 light brown sugar
- 3 pecan nuts
- 85 calvados
- 2
- 3
Instructions:
1. Preheat the oven to 180C/350Fgas mark 4.
2. Put the pears into a roasting pan and cover with the butter, sugar and apple juice.
3. Put the roasting pan into the centre of the oven and roast for 20 minutes, basting occasionally. Add the pecans and Calvados and continue to cook for a further 10 - 15 minutes or until the pears are tender and the butter and sugar caramelised.
4. Remove the pears from the pan and keep warm. Add the double cream to the sauce and stir until well mixed together. If the sauce looks as though it might curdle, add a tablespoon or two of very cold water and stir into the sauce until it is thick and shiny.
5. Divide the pears between four serving plates or bowls and pour the warm butterscotch sauce over them.
6. Serve immediately with a good quality vanilla ice cream.
Title: Banana Date Peach Pudding (Raw Food)
Ingredients:
- 6 dates
- 1 water
- 1 banana
- 2 vanilla extract
- 2 ground cinnamon
- 1
Instructions:
1. In a small bowl, combine dates & water & let set for 15 minutes, then drain & discard the liquid.
2. Place all ingredients in the bowl of a blender & process until smooth.
3. Spoon into several serving bowls & enjoy!
Title: Key Lime Cake
Ingredients:
- 1 instant lemon pudding mix
- 4 eggs
- 4 water
- 1 lime juice
- 3/4 powdered sugar
- 1/4 lime juice
- 2 water
- 1/3 butter
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 10-inch bundt pan.
3. Combine all cake ingredients.
4. Beat 2 minutes at medium speed.
5. Bake 50 to 60 minutes.
6. Cool for 30 minutes in pan.
7. Invert to cooling rack.
8. Return back to clean bundt pan.
9. Poke holes in warm cake and pour glaze over top of cake.
Title: Mom's Best Brownies
Ingredients:
- 4 sugar
- 3 flour
- 1 salt
- 1 1/2 canola oil
- 1 1/2 vanilla
- 3 eggs
- 8
- 1
Instructions:
1. Mix all ingredients together (mixture will be thick) and then spread in a jelly roll pan that has been greased and floured.
2. Bake at 350 for 25-35 minutes, or until brownies are done.
3. Frost with favorite frosting.
Title: Theepless (Almost Funnel Cake)
Ingredients:
- 4 self-rising flour
- 4 sugar
- 1 sugar
- 4 eggs
- 1 lemon, rind of
- 2 honey
- 2 cinnamon
- walnuts
Instructions:
1. Place the flour in a big, deep bowl.
2. Mound the flour and make an opening in the middle.
3. Meanwhile, beat eggs with the sugar, lemon rind and oil.
4. Place the egg mixture in the opening and knead the dough until firm.
5. Divide the dough equally many times and roll each division into thin pieces.
6. Cut the pieces in triangle sections.
7. Heat the oil well, and stick the dough strips in the hot oil one by one.
8. Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown.
9. Take them out, and place somewhere to cool.
10. Heat the honey with one cup of sugar until boiling.
11. Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.
Title: Japanese Shortbread
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 sugar
- 1 butter
- 1 margarine
- 1 egg
- 1 1/4 sugar
- 1/2 unsalted shelled pistachio
- 1/4 all-purpose flour
- 1/2 butter
- 3 margarine
- 1 1/2 eggs
- 1 vanilla extract
- 1 -2
- 1/2
- 5
Instructions:
1. The layers will be prepared and arranged in the following order, from bottom to top:.
2. Shortbread Crust.
3. Jam Layer.
4. Pistachio Layer.
5. Chocolate Top.
6. Shortbread Crust:.
7. Heat oven to 350 Degrees F. Grease a 15 x 10 inch jelly roll pan.
8. Pulse flour and sugar in a food processor to combine. Add cold cut up butter to work bowl and process until mixture is the texture of coarse meal.
9. Add egg and pulse until mixture begins to hold together. Note: the mixture should still be crumbly but evenly moistened by the egg.
10. Sprinkle the moistened dough evenly in prepared pan. Gently press the dough with floured fingertips evenly along bottom and sides of prepared pan.
11. Bake 20 to 22 mninutes until crust is brown at edges and golden in the center. Transfer to wire rack; cool while making filling.Jam Layer.
12. Stir jam in a small bowl until smooth and spreadable; spread evenly over bottom of crust. (Note: an offset spatula is a great tool for spreading.)Pistachio Layer.
13. Process almonds, sugar, pistachios and flour in food processor, scraping sides of bowl until almonds are very finely ground. This mixture should look like dry bread crumbs. (Note: Grinding nuts in a food processor with flour and sugar prevents the nuts from becoming too moist and turning into nut butter.).
14. Add butter and 1 egg. Process until smooth. Add remaining 2 eggs, almond and vanilla extracts and food coloring; process to blend. This mixture should be smooth and creamy in appearance.
15. Carefully spoon filling over Jam Layer and gently spread to cover.
16. Bake 30 to 35 minutes until filling is golden brown and firm when pressed lightly in center. Cool completely on wire rack.Chocolate Top.
17. Spread melted chocolate evenly over Pistachio Layer. Refrigerate 10 minutes until chocolate is set.
18. Score top of bars to guide knife as you cut 1 1/4 inch squares. Makes 8 dozen.
Title: Island Parfaits
Ingredients:
- 1/2 fresh pineapple
- 2 papayas
- 1 mango
- 1 banana
- 1/2 coconut
- 1/2
Instructions:
1. In a large bowl, combine pineapple, papaya and mango.
2. In a food processor or blender, combine banana and orange juice; process until smooth.
3. Fill tall dessert glasses halfway with fruit, then top off with banana mixture, stirring each just enough to mix.
4. Cover with plastic wrap and chill several hours to blend flavors.
5. When ready to serve, sprinkle top of each dessert with grated coconut.
Title: White Chocolate Pecan Pie
Ingredients:
- 1 pecan halves
- 2 white chocolate chips
- 1 1/3 eggs
- 3 brown sugar
- 3/4 light corn syrup
- 3/4 all-purpose flour
- 1 ice cream
Instructions:
1. Preheat oven to 400 degrees.
2. Layer the pecans and white chocolate chips on the bottom of your pie shell.
3. In a medium bowl, whisk together the eggs, brown sugar, corn syrup and flour until thoroughly combined. Carefully pour the mixture over the nuts and white chips.
4. Bake the pie until the crust is golden brown and the filling is set in the center, about 35-40 minutes. (Check after about 25 minutes, and if the pie is browning too quickly, spray tin foil with non-stick spray and cover the pie loosely.) Transfer pie to a wire rack and let cool for a couple of hours.
5. Serve with whipped cream, ice cream, or all by itself.
Title: Maple Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1 salt
- 2 1/2 baking powder
- 1/2 butter
- 1 Faux Maple Sugar
- 2 eggs
- 1/2 milk
- 1
Instructions:
1. Sift first three ingredients together.
2. Cream butter and sugar together; add eggs, lemon extract and milk.
3. Add flour mixture and blend well.
4. Refrigerate about 1/2 hour.
5. Preheat oven to 350F and lightly grease cookie sheets.
6. Roll dough 1/4" thick and dust with maple sugar; cut into attractive shapes with cookie cutters, place on prepared cookie sheets and bake about 15 minutes.
Title: Frozen Chocolate Bananas
Ingredients:
- 4 bananas
- 4 coconut
- 2 graham cracker
Instructions:
1. Unpeel bananas, slice in half, insert wooden skewers, and press halves back together.
2. Wrap tightly with plastic wrap and place in freezer until firm, about 3 hours.
3. In microwave or on stovetop, melt chocolate bars.
4. Remove bananas from freezer (work on one or two at a time).
5. Dip into melted chocolate and coat thoroughly.
6. If desired, allow chocolate to firm slightly, then roll in any of the optional ingredients.
7. Place bananas back in freezer on sheets of wax paper to harden, at least 30 more minutes.
8. Remove, eat and enjoy!
Title: Peachy Enchiladas
Ingredients:
- 2/3 sugar
- 3/4 water
- 1 flour tortillas
- 6 mint sprig
- 2/3 brown sugar
- 1/4 butter
- 1 vanilla ice cream
Instructions:
1. In a medium saucepan combine sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
2. Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam side down in a 2 quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
3. Bake in a 350* oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.
Title: Kiwi Ice
Ingredients:
- 2 lemon juice
- 1 kiwi
- 4 sugar
- 2
- 1/2
Instructions:
1. Combine first 3 ingredients in blender until smooth.
2. Add sugar and orange peel and pulse to combine.
3. Pour into shallow freezer safe container and freeze for 3 hours.
4. Using mixer beat on medium speed for 2 minutes.
5. Return to freezer for 3 more hours.
6. Let stand 10 minutes before serving.
7. Spoon into dessert bowls to serve, garnishing with fresh mint or slices of orange or kiwi.
Title: Oooey Gooey Chocolate Self Saucing Pudding
Ingredients:
- 1 self-raising flour
- 3/4 caster sugar
- 2 cocoa powder
- 1/2 milk
- 1 vanilla essence
- 30 butter
- 3/4 brown sugar
- 1/4 cocoa powder
- 1 3/4 hot water
Instructions:
1. Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres.
2. Sift flour, sugar and cocoa into a large mixing bowl.
3. Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish.
4. Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix.
5. Gently pour the water over the pudding, using a spoon to break the flow.
6. Transfer to oven and bake for approx 50mins.
7. Serve hot from the oven, dusted with icing sugar, ice cream and or cream.
Title: Pecan Crescents
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 vanilla extract
- 1 pecans
- 1 3/4 flour
Instructions:
1. Beat butter, sugar and vanilla in a large bowl with mixer until fluffy.
2. Add pecans and mix until blended.
3. With mixer on low, gradually beat in flour just until blended.
4. Wrap dough and chill 2 hours or until firm enough to handle.
5. Heat oven to 325.
6. Divide dought into 8 equal pieces.
7. On a lightly floured board, form each piece into a 1/2 inch thick rope, the cut into 1 1/2 inch lengths.
8. Taper ends, then bend into crescent shapes.
9. Place 1 inch apart on ungreased cookie sheets.
10. Bake 12-15 minutes until light golden brown and firm.
11. While warm, roll in confectioners sugar to coat.
12. Let cool on racks.
Title: Tropical Dream Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 crushed pineapple
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1 bananas
- 2 powdered sugar
- 1 3/4
- 2 -3
Instructions:
1. Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
2. Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
3. Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
4. Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.
Title: Easy-Bake Oven Bread Pudding
Ingredients:
- 1 egg
- 1/2 milk
- 1/4 vanilla
- 4 sugar
- 4 raisins
- 1
Instructions:
1. Break bread into small pieces.
2. Mix all ingredients together in a bowl.
3. Grease pans lightly with butter.
4. Fill pans 1/2 full and press down.
5. Add 1 teaspoon milk and 1/4 teaspoon butter on top of each pudding.
6. Bake 20 to 25 minutes.
7. Makes 3 puddings.
Title: M&m Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1/2 egg
- 2 flour
- 1/4 salt
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line a 15x10 jelly roll pan with aluminum foil, wrapping around the ends of the pan to secure.
3. Cream butter and sugar together; add egg and extract and salt.
4. Slowly add flour until completely incorporated.
5. Chill dough for about one hour in a covered bowl.
6. Spread carefully in the prepared pan (see recipe description above).
7. Sprinkle or place the M&M's evenly across the top of the dough and press in very lightly.
8. Bake at 300 degrees for 30 to 35 minutes or until edges are just beginning to brown.
9. Cool 10 to 15 minutes and cut into 2 inch squares; be careful as this sometimes sticks in spots to the foil. And then you'll be stuck eating the "mistakes" -- heh heh heh -- .
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl.
3. Mix until well combined.
4. Form into 1" balls.
5. Flatten balls with a fork.
6. Bake at 350 until golden brown.
7. (To make more than 1 run of cookies just double the recipe).
Title: Cinnamon Biscuits
Ingredients:
- 3 1/4 all-purpose flour
- 1 icing sugar
- 1 butter
- 3 cinnamon
- 2 eggs
- 1 baking powder
- 1/8 salt
Instructions:
1. mix the butter + icing sugar with the whisk till you get creamy pale mixture.
2. add the eggs and go on whisking till they blend well.
3. sift the flour +baking powder +salt+cinnamon.
4. add the flour mixture to the butter mixture and mix with your hands till you have a homogenous dough.
5. spread the dough between two plastic sheets or baking sheets, and put that spreaded dough as it is -between the sheets- on a tray in the freezer for 10-15 min.
6. heat the oven on 190 C or moderate.
7. with your favourable cutter cut the shapes you want from the dough -notice how easy the quiet chilled dough will help in this step-.
8. put your biscuits on a tray lightly spayed with oil, or use baking sheet
9. make holes in half the number of the biscuits using suitable size cutter.
10. put in the oven it will take 10-12 min just till the buttom has light golden color.
11. cool on a wire rack.
12. sprinkle the pieces with holes with icing sugar.
13. put small amount of jam -goes best with apricot- on each whole piece.
14. put the biscuits with holes on top of those with jam.
Title: Cannoli Cups
Ingredients:
- 1 ricotta cheese
- 2 sugar
- 2 vanilla extract
- 1/4 pistachios
- 1
Instructions:
1. In a large bowl, whisk together the ricotta, sugar, and vanilla until the sugar dissolves. Divide among 6 cups.
2. Sprinkle the pistachios on top and serve with the waffle cookies.
Title: Mincemeat Cobbler
Ingredients:
- 1 apple
- 1 white sugar
- 2 nutmeg
- 1/8 butter
- 1 flour
- 1 baking powder
- 1 1/2 sugar
- 1 salt
- 1/2 shortening
- 1/4 egg
- 1 milk
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Mix together the mincemeat, apples, 2 tablespoons sugar, nutmeg& melted butter.
3. Blend together and spread on the bottom of a baking dish.
4. Sift the flour, baking powder, salt& 1 tablespoon sugar.
5. Cut in the shortening.
6. Add the milk and beaten egg.
7. Mix and spread over the first mixture.
8. Bake 30 minutes.
9. Serve hot with cream.
Title: Pineapple Upside-Down Carrot Cake
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 1 maraschino cherries
- 7 granulated sugar
- 1 eggs
- 1/2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1 baking soda
- 1 salt
- 3/4 carrots
- 1/2 pecans
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
2. Remove from heat.
3. Sprinkle with brown sugar.
4. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
5. Place 1 cherry in center of each pineapple slice.
6. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
7. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
8. Stir in carrots and pecans. Spoon batter over pineapple slices.
9. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in skillet on a wire rack 10 minutes.
11. Carefully run a knife around edge of cake to loosen.
12. Invert cake onto a serving plate, spooning any topping in skillet over cake.