lumicero/recipes-ing2inst huggingface dataset:
Title: Chandra Kala
Ingredients:
- 2 all-purpose flour
- 2 1/2 butter
- 1 ghee
- 5 -6 salt
- 2 water
- 2 sugar
- 1 1/4 cardamom powder
- 1 raisins
- 10 -15 water
- 2 sugar
- 1
- 2
Instructions:
1. Make the pastry dough mixing the above ingredients and cover it with cloth.
2. Divide it into small dime size balls and roll them like thin circles.
3. Prepare the filling or the stuffing.
4. First lay down one circle apply little water at the side of the circle.
5. Put in the filling (about one spoon each).
6. Cover it with the other rolled circle,and paste them both,making wedges all along the circle with your finger.
7. Keep them covered with a cloth, till all the chandra-kala is prepared.
8. Prepare the sugar syrup as instructed. Once after obtaining the required thickness keep it on very very low heat(very important).
9. Heat the oil in deep frying pan and fry on medium heat till light golden brown (3-4 at a time).
10. Dip them in the sugar syrup; soak every piece for 1 minute on both sides and take it out with a fork.
11. Lay it down on sliver paper to avoid sticking.
12. Once cooled, keep it in a airtight container.
Title: Nutty Rocky Road Slice
Ingredients:
- 3/4 plain flour
- 1/4 self-raising flour
- 1/2 walnut pieces
- 1/3 caster sugar
- 125 butter
- 1/4 coconut
- 150 butter
- 90 water
- 2 walnut pieces
- 1/4 unsalted dry roasted peanuts
- 1/4 marshmallows
- 1
- 1/3
Instructions:
1. Base Grease 20cm x 30cm lamington pan.
2. Combine sifted flours, walnuts, sugar and butter in bowl.
3. Press mixture evenly over base of prepared pan.
4. Bake in moderate oven (180 C or 350 F) for about 15 minutes or until lightly browned.
5. Cool.
6. Topping Combine chocolate and butter in bowl.
7. Stir in remaining ingredients.
8. Spread topping over base.
9. Sprinkle with coconut.
10. Refrigerate until set.
Title: Peach Cobbler by Judijo
Ingredients:
- 3 sugar
- 1 1/2 cinnamon
- 1 butter
- 8 flour
- 1 baking powder
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees, Fahrenheit.
2. Place butter in 9x13 glass baking dish. Put in oven to melt.
3. Combine the peaches with 1/2 cup sugar and cinnamon, if desired. Set aside.
4. Make batter of the remaining sugar (1 cup), flour, baking soda, then the milk. Mix/stir until smooth. Pour over melted butter. DO NOT MIX.
5. Spoon peach mixture over the batter throughout the pan. DO NOT STIR. The batter will bake and rise up over the peaches.
6. Bake 35-45 minutes.
Title: Jimmy Carter Cake
Ingredients:
- 1 flour
- 1/2 margarine
- 2/3 peanuts
- 1/3 creamy peanut butter
- 1 crunchy peanut butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 2 3/4 instant vanilla pudding
- milk
- Cool Whip
- peanuts
Instructions:
1. First Layer: Combine flour, margarine and peanuts and blend like pie crust.
2. Press into bottom of 9 x 13 pan and bake 20 minutes at 350°F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
3. Cool.
4. Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
5. Spread to even it out.
6. Third Layer: Blend third layer ingredients and pour on top of second layer.
7. Let pudding set up a little before putting fourth layer on.
8. Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.
Title: Baked Crepes With Ricotta
Ingredients:
- 1 ricotta cheese
- 12 unsalted butter
- 6 granulated sugar
- 1 eggs
- 2 lemons, zest of
- 2 nutmeg
- 1 golden raisins
- 1 1/2 confectioners' sugar
- 1/4
Instructions:
1. Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours.
2. Make the crepes.
3. Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter.
4. In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins.
5. Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side by side in the dish.
6. In a small bowl, whisk the remaining melted butter and the liqueur together until blended and pour over the crepes. Bake until the filling is warmed through and the liquid in the dish is bubbling, about 20 minutes. Transfer the crepes to serving plates, spooning some of the butter sauce over each serving. Sprinkle with confectioners' sugar and serve immediately.
Title: Rena's Whipped Cream Frosting
Ingredients:
- 2/3 confectioners' sugar
- 2 heavy whipping cream
- 1/2
Instructions:
1. Combine all 3 ingredients in bowl.
2. Beat with electric mixer until stiff enough to spread.
3. Frost and enjoy.
4. This recipe can also easily be halved for a smaller cake.
Title: Pineapple Jelly Roll
Ingredients:
- 1 sugar
- 1/3 eggs
- 3 flour
- 1 baking powder
- 1 salt
- 1/4 vanilla extract
- 1 crushed pineapple
- 1 sugar
- 1/2 cornstarch
- 1
- 2
Instructions:
1. Line an 11 x 15 jellyroll pan with wax paper, then grease well.
2. Preheat oven to 375°F.
3. Mix sugar and pineapple juice together; set aside.
4. Beat egg whites until stiff, but not dry; set aside.
5. Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
6. Sift flour, baking powder and salt.
7. Fold gently into egg mixture.
8. Add vanilla extract; fold in gently.
9. Pour into prepared jelly roll pan.
10. Bake for 12 minutes or until cake springs back when lightly touched.
11. Turn out onto a damp cloth.
12. Strip off paper; cut crisp edges.
13. Spread with filling and roll.
14. Filling: In saucepan put pineapple, sugar and liquid.
15. Bring to boiling point.
16. Dissolve cornstarch in small amount of cold water.
17. Add to hot pineapple mixture.
18. Cook until smooth and thickened, stirring constantly.
19. Cool and spread on unrolled cake and re-roll.
20. Sprinkle top of roll with confectioners' sugar.
Title: Irish Steamed Chocolate Pudding
Ingredients:
- 9 butter
- 3/4 eggs
- 6 sugar
- 1 all-purpose flour
- 1/4
Instructions:
1. Fill the kettle and set it on to boil.
2. Melt the chocolate and butter together; set aside.
3. Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
4. Beat the egg yolks, gradually adding the remaining sugar.
5. Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
6. Add the chocolate mix to the yolks, beating until blended.
7. Then add the flour, beating on low speed until thoroughly mixed.
8. Fold the mixture into the egg whites.
9. When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
10. If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
11. You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
12. Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
13. Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
14. The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
15. Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
16. You may serve it warm or let it "age" in an airtight container, which will richen the flavor.
Title: Mocha Frosting - Dairy Free
Ingredients:
- 1/2 confectioners' sugar
- 2 cocoa powder
- 1/2 instant coffee
- 3
Instructions:
1. Cream margarine and sugar until fluffy.
2. Add cocoa powder and coffee, beat until thick.
Title: Baklava
Ingredients:
- 125 walnuts
- 125 brown sugar
- 2 cinnamon
- 1 nutmeg
- 1/4 phyllo pastry
- 30 ghee
- 125 brown sugar
- 250 water
- 3/4 lemon juice
- 1/4
- 3/4
Instructions:
1. Combine all the filling ingredients in a small bowl and set aside.
2. Line a lightly greased, shallow-sided 23-cm square pan with 10 sheets of phyllo pastry, brushing each sheet with melted ghee.
3. Sprinkle half the nut mixture evenly over the pastry, top with another 10 sheets of phyllo, brushing each with melted ghee and then sprinkle over the remaining nut mixture and cover with the last 10 sheets of phyllo, brushing each with melted ghee.
4. With a sharp knife, cut the pastry in vertical lines 6-cm apart, then cut diagonally into diamond shapes.
5. Bake in a hot oven (230°C; 450°F) for 10 minutes, then reduce to 190°C - 375°F - for 25 minutes, or until golden, crisp and baked through.
6. While the baklava is cooking, prepare the syrup by combining the sugar, water, lemon juice and orange-blossom water; bring to the boil, stirring constantly then reduce the heat and simmer for 20 minutes without stirring.
7. When the baklava is cooked, allow it to cool slightly and then spoon the cooled syrup evenly over the pastry.
8. Cool before serving.
Title: Grandpa Guy's Butterscotch Pie
Ingredients:
- 3 heavy cream
- 1 brown sugar
- 3 eggs
- 6 butter
- 3/4 flour
- 1 vanilla
- 1 salt
- 2
Instructions:
1. Beat eggs slightly, and gently blend into the cream in a large cooking pot.
2. Mix brown sugar and sifted flour together, and slowly add to the cream mixture.
3. When it's mixed well place on the stove and cook at a low heat. Add butter and stir constantly.
4. Cook until it gets thick and stirs kind of hard. It gets thick pretty quickly, AND BURNS EASILY.
5. Pour into the pie crusts, and cool.
6. And if you are making this for Little Guy (now 24 years old) hide it until time to serve.
Title: Snickerdoodle Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 1 milk
- 1 cinnamon
- 1 nutmeg
- 1/4 clove
- 1/2 sugar
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Beat the butter and sugar until fluffy.
3. Add the egg, vanilla, salt, soda, and milk. Continue beating.
4. Add 1 teaspoons each cinnamon and nutmeg and 1/4 teaspoons cloves. Continue beating. Add nuts, if using.
5. Mix in flour one cup at a time until smooth with a wooden spoon.
6. Refrigerate dough for 15-20 minutes and or overnight for easier handling.
7. While the dough is being refrigerated, combine remaining cinnamon and sugar in a cereal bowl.
8. Once the dough is chilled, roll into 1 inch balls and flatten between your palms.
9. Dip into the cinnamon-sugar and place on a greased cookie sheet.
10. Bake for 8-12 minutes. (Usually about 10.).
Title: Biscuit De Savoie ( Sponge Cake)
Ingredients:
- 7 eggs
- 1 1/4 sugar
- 1 vanilla extract
- 3/4 all-purpose flour
- 3/4 potato flour
- confectioners' sugar
- butter
Instructions:
1. Preheat the oven to 350°F Butter two 8-inch square pans, line them with parchment paper, and set them aside.
2. In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter.
3. Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture.
4. Carefully fill each prepared pan with the cake batter and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a wire rack and allow them to cool before serving with fruit and whipped cream.
Title: Chocolate Cream Cheese Pie
Ingredients:
- 2 granulated sugar
- 1/3 cream cheese
- 2 frozen non-dairy topping
- 1 graham cracker pie crust
- 1
Instructions:
1. In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
2. In a large bowl, beat together sugar and cream cheese.
3. Add chocolate mixture and beat until smooth.
4. Fold in whipped topping to blend.
5. Spoon mixture into pie crust. Freeze about 4 hours to set.
Title: Strawberry Heart Pillows
Ingredients:
- 1 puff pastry sheet
- 1/3 Cool Whip Topping
- 1 1/3 strawberries
- 4
- 1
Instructions:
1. Preheat oven to 400°F Roll out pastry on lightly floured surface to 10-inch square. Cut into 16 heart shapes with 2-inch cookie cutter. Place on ungreased baking sheet.
2. Bake 10 minutes. Remove to wire rack; cool completely.
3. Cut each heart horizontally in half. Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
4. MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days. Use to assemble desserts as directed.
5. HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl. Microwave on MEDIUM 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.
Title: Apple Amber
Ingredients:
- 4 flour
- 1/4 salt
- 2 vegetable shortening
- 1 cold water
- 4 cooking apple
- 1 butter
- 1 sugar
- 2 lemon
- 2 caster sugar
- 3
Instructions:
1. To make the pastry, sift together the flour and salt.
2. With your fingertips rub in the fat very lightly until the mixture resembles fine breadcrumbs.
3. Mix to a stiff paste with very little cold water. The dough should bind together into a ball, leaving the sides of the bowl clean.
4. Turn onto a floured board and knead very lightly. Roll out, handling the dough as little as possible.
5. line an 8 inch pie dish with the pastry.
6. Pre heat the oven to 450F/Gas 8/230°C.
7. For the filling, peel, core and slice the apples.
8. Put 2 tablesp cold water into a saucepan and add the apples and butter. Cook till tender (about 10 minutes) Add sugar to taste.
9. Rub the mixture through a sieve or beat till smooth.
10. Add lemon rind and juice, and the egg yolks. Mix together and pour into the pie dish. Bake for about 30 minutes or till the pastry is browned and the filling set.
11. For the meringue, whisk the egg whites until they are very stiff. Fold in 2 oz of sugar.
12. When the pastry and filling are done, reset the oven to 150F/Gas 1/2 /130°F.
13. Pile the meringue lightly on top of the apple. Dredge with the remaining sugar.
14. Bake 30-40 minutes or till the meringue is crisp and lightly brown on top.
15. Serve hot or cold.
Title: Chocolate Chip Cookie Cupcakes
Ingredients:
- 1 extra virgin olive oil
- 3/4 honey
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 3 unbleached all-purpose flour
- 1/2 salt
- 1 baking soda
- 2
Instructions:
1. Preheat oven to 350°.
2. In blender combine oil, honey, brown sugar and vanilla; blend until smooth.
3. Add eggs and blend again.
4. Pour mixture into large bowl.
5. Add salt, baking soda and flour 1/2 cup at a time and mix well.
6. Fold in chocolate chips until mixed.
7. Add spoonfuls to cupcake pan (1 tablespoon will get you about a 1/2-inch thick cake so if you want a thinner one, use less--if you want a thicker one, use more).
8. Bake for 10 minutes (we used 1 tablespoon and it was perfect at 10 minutes, you will need to adjust this time if you used more or less mix than 1 tablespoon).
9. Let cool in pan and remove.
10. Enjoy.
Title: Maple Cupcakes
Ingredients:
- 1/2 soymilk
- 1/2 apple cider vinegar
- 1 1/3 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/2 maple syrup
- 1/3 brown sugar
- 2 vanilla extract
- 1 1/4 walnuts
- 1/2
Instructions:
1. Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
2. Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
3. Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
4. Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
5. Fold in walnuts.
6. Fill 12 cupcake liners two-thirds full.
7. Bake at 350 degress for 20-22 minutes.
8. Cool completely before frosting.
Title: Grandma's Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 white vinegar
- 1 vanilla extract
- 1 cake flour
- 2 1/4 baking soda
- 2 salt
- 1 buttermilk
- 1 cornstarch
- 1 water
- 1 butter
- 1/2 vanilla extract
- 2 confectioners' sugar
- 2
- 3 1/2
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in the food coloring, vinegar and vanilla.
4. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
5. Transfer to two greased and floured 9 inch round baking pans.
6. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes; remove from pans to wire racks to cool completely.
8. For frosting, in a small saucepan, combine the cornstarch and water until smooth.
9. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
10. Cool to room temperature.
11. In a large bowl, beat butter and vanilla until light and fluffy.
12. Beat in cornstarch mixture.
13. Gradually beat in confectioners' sugar.
14. Spread the frosting between layers and over top and sides of cake.
Title: Baumkuchen -- the King of Cakes!
Ingredients:
- 1 butter
- 3/4 sugar
- 8 eggs
- 2 dark rum
- 1 lemon zest
- 1/8 salt
- 1/3 flour
- 1 flour
- 2 cornstarch
- 1 cornstarch
- 2 almond paste
- 1/2 powdered sugar
Instructions:
1. Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms.
2. Beat egg whites until very stiff and fold gently into the batter.
3. Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter.
4. On the uppermost oven rack,
5. or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
6. Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate).
Title: Warm Chocolate Cake W/ Whipped Cream
Ingredients:
- 6 bittersweet chocolate
- 3/4 unsalted butter
- 3 eggs
- 3 sugar
- 6 salt
- 1/8 all-purpose flour
- 6
Instructions:
1. Preheat oven to 350°F Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
2. Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.
Title: Cappuccino Cupcakes
Ingredients:
- 1 instant coffee powder
- 1 butter
- 1 egg
- 2 caster sugar
- 2 self-raising flour
- 1/4 plain flour
- 40 dark chocolate
- 1 cocoa powder
- 1 chocolate-covered coffee beans
Instructions:
1. Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
2. Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
3. Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
4. Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
5. Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
6. Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.
Title: Almond Biscotti
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 2 1/4 baking powder
- 1 eggs
- 3 sugar
- 1 lemon zest
- 1/4
Instructions:
1. Toast almonds in oven at 350 for five minutes, then cool and coarsely chop.
2. In a bowl, combine flour and baking soda.
3. In a separate bowl, beat together eggs and sugar until the mixture forms a ribbon.
4. Gently stir in flour mixture until just incorporated and then gently fold in almonds.
5. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then cook at 350 for 25 minutes.
6. Lower oven to 300, let loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies. Bake cookies on each side for 10-12 minutes until beginning to brown.
Title: Cocktail Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking soda
- 2 eggs
- 1 brown sugar
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together and pour into a greased and floured 13 x 9 x 2 inch cake pan.
3. Put brown sugar on top and bake in oven for 30-35 minutes.
Title: Baked Pineapple
Ingredients:
- 4 crushed pineapple
- 20 butter
- 1/2 eggs
- 3 sugar
- 1 3/4 milk
- 1/2
Instructions:
1. Cream together butter and sugar.
2. Add milk and eggs to mixture.
3. Add pineapple.
4. Add bread cubes and mix thoroughly. Don't be too rough or bread will start falling apart.
5. Bake in 350°F oven for 45 minutes or until top is golden brown.
Title: Easy Caramelized Apple Dessert
Ingredients:
- 7 butter
- 1/3 sugar
- 2 apples
- 2/3
Instructions:
1. Melt butter in a skillet over medium heat.
2. Sprinkle the sugar evenly over the melted butter; stir until sugar begins to melt (about 1 minute).
3. Add in chopped apples; saute and stir apples until browned and tender and juices form (about 10 minutes).
4. Add in whipping cream; simmer until the sauce thickens (about 2 minutes).
5. Cool slightly the serve with vanilla ice cream.