lumicero/recipes-ing2inst huggingface dataset:
Title: Pink and Delicious Strawberry Cake
Ingredients:
- 1 1/4 strawberries
- 2 1/4 all-purpose flour
- 2 1/4 baking powder
- 1/8 salt
- 1 1/2 granulated sugar
- 1/2 butter
- 2 eggs
- 2 buttermilk
- 1 cream cheese
- 1/4 butter
- 1/3 powdered sugar
- 1/3 strawberries
- 2
- 3
- 12
Instructions:
1. Preheat oven to 350 degrees,.
2. To prepare cake, place sliced strawberries in food processor; process until smooth.
3. Combine flour, baking powder and salt. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer until well blended.
4. Add eggs, one at the time, beating well after each addition. Beat in egg whites.
5. Add flour mixture and buttermilk alternately, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended,.
6. Divide batter between two 8 or 9 inch cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a toothpick inserted into the thickest part comes out clean. Cool completely on wire racks.
7. To prepare frosting, place cream cheese, 1/3 cup butter and orange juice in a medium bowl. Beat with a mixer at medium speed until blended. Gradually add powdered sugar and beat just until blended.
8. Pleace one cake layer on plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over sides and top of cake.
9. Garnish with strawberries as desired, Store leftovers covered in the fridge.,.
Title: Peanut Butter Cup Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 powdered sugar
- 1 1/3 cocoa powder
- 1 butter
- 1/2 heavy whipping cream
- 1/2 creamy peanut butter
- 1 vanilla
- 1/4
- 1
- 15 -20
Instructions:
1. Bake cake according to package directions.
2. Cool.
3. FROSTING: Cream butter until smooth and fluffy.
4. Add sugar a little at a time until blended well with the butter.
5. Add whipping cream (a little at a time) Add cocoa powder and blend.
6. Keep adding the cream until the right consistency (should be smooth and spreadable; not too thin).
7. Add peanut butter and vanilla and blend until smooth.
8. When frosting the cake, Spread frosting between layers and add 1/4 cup of crushed peanut butter cups before placing the top layer.
9. Frost the entire cake with frosting.
10. Decorate additional peanut butter cups either whole or halves.
Title: Strawberries in Cointreau
Ingredients:
- 250 strawberries
- 2 oranges
- 3 passion fruit
- 1/4 sugar
- 2 water
- 3 Cointreau liqueur
- 300
Instructions:
1. Wash, hull strawberries, peel and segment the oranges, reserving any juice from oranges. Remove pulp from passion fruit. Combine all fruit in a heatproof non metallic bowl with the Cointreau, add any reserved orange juice, cover bowl and refrigerate.
2. Combine the sugar and water in a saucepan, stirring over low heat until the sugar is dissolved, bring to boil, remove from heat and cool .Add syrup mix to the fruit mixture, cover and refrigerate until ready to serve.
3. Divide fruit and syrup between individual glasses or dishes.
4. Top with the whipped cream just prior to serving.
Title: Old Fashioned Baked Rice Pudding
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/4 salt
- 2 milk
- 1 1/4 long grain rice
- 1/2 raisins
- 1 vanilla
- 1 cinnamon
Instructions:
1. In a large bowl, combine eggs, sugar and salt.
2. Gradually whisk hot scalded milk into egg mixture.
3. Stir in rice, raisins and vanilla.
4. Pour into a greased quart casserole dish.
5. Set casserole into a larger ovenproof dish.
6. Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
7. Bake@ 325 for 90 minutes, or until knife pulls out clean.
Title: Buttermilk Chocolate-Hazelnut Cake
Ingredients:
- 1 buttermilk
- 1/3 vanilla extract
- 2 light brown sugar
- 1 whole wheat pastry flour
- 1 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 hazelnuts
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350F.
2. Combine first 5 ingredients in mixing bowl and beat together with electric mixer.
3. Combine remaining ingredients except the hazelnuts in another bowl.
4. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.
5. Lightly oil 9 in. cake pan.
6. Sprinkle the bottom with flour.
7. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts.
8. Pour in the remaining batter and top with the remaining hazelnuts.
9. Bake for 25 to 30 min., or until tests clean.
10. Cook, and cut into wedges.
Title: Banana Cream Cake
Ingredients:
- 1 bananas
- 2 skim milk
- 4 pudding
- 1
Instructions:
1. Pre heat oven 350
2. spray a 9x13 inch pan with cooking spray.
3. beat the egg whites until stiff peaks.
4. add 3/4 of the banana slices and beat until well mixed.
5. add the cake mix beat for 1 more minute.
6. spread into the prepared pan.
7. bake for 30 mins.
8. while cake is baking make the cream topping.
9. with a mixer add the milk and the pudding mix and mix for 2 mins.
10. add the fat free whipped topping to the pudding and keep mixing until well blended and the cream in a constistant color, set cream aside.
11. let the cake cool for about 10 mins.
12. Arrange the remaining banana slices and place on the top of the cake.
13. spread the cream mixture over the banana slices, covering the entire cake.
14. Serve warm or cover and refrigerate.
15. Yield 15 servings.
Title: 5 Minute Bread Pudding
Ingredients:
- 1 butter
- 1/4 sweetened condensed milk
- 1 brandy
- 3 nutmeg
Instructions:
1. Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
2. While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
3. Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
Title: Peanut Butter Cookie Pops
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 peanut butter
- 1 vanilla
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 10
Instructions:
1. Heat oven to 375°F.
2. In large bowl,combine sugars, margarine, peanut butter, vanilla and egg.
3. Beat well.
4. Lightly spoon flour into measuring cup and level off.
5. Add flour, baking powder, baking soda and salt.
6. Mix well.
7. Securely insert a wooden stick into small end of each candy bar forming a lollipop.
8. Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.
9. Place 4 inches apart on ungreased cookie sheet.
10. Bake at 275°F for 13 to 16 minutes.
11. Remove from cookie sheet.
12. Cool completely before eating (could be very hot inside!).
Title: Apple Crisp
Ingredients:
- 2 1/2 apples
- 1 light brown sugar
- 1/4 cornstarch
- 2 lemon juice
- 1 vanilla extract
- 1 cinnamon
- 1/2 pecans
- 1 rolled oats
- 3/4 all-purpose flour
- 6 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Line a cookie sheet with tin foil.
3. Lightly grease an 8x8 baking dish.
4. In a bowl, mix together apples, 1/2 cup brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
5. Spoon into greased baking dish.
6. In a separate bowl, combine remaining ingredients and mix to form a crumbly mixture.
7. Sprinkle over apples to form topping.
8. Set baking dish on prepared cookie sheet.
9. Place in oven and bake for 45 minutes or until juices are bubbly and top is golden.
Title: Lite Cream Cheese Dessert
Ingredients:
- 1 light cream cheese
- 1 sugar-free instant vanilla pudding mix
- 3 skim milk
- 1 dark rum
- 1 coconut
- 1/2
Instructions:
1. In small mixing bowl combine pudding mix and milk.
2. beat on low to blend add cream cheese, flavoring and rum Increase speed; beat til smooth and thickened.
3. Put into individual serving dishes, garnish with toasted coconut.
4. Refrigerate.
Title: Persimmon Pudding With Sweet White Sauce
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 2 buttermilk
- 2 baking soda
- 1/2 all-purpose flour
- 2 baking powder
- 2 sugar
- 2 milk
- 1 butter
- 1 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F for glass pans, or 350°F for metal pans.
2. Grease and flour two 9"x13" pans.
3. Cream the sugar and butter together.
4. Add the eggs, one at a time, until thoroughly incorporated.
5. Add the persimmon pulp and the buttermilk to the mixture.
6. Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
7. Mix the baking powder with one (1) cup of flour and add to mixture.
8. Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
9. Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
10. Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
11. Do NOT overbake!
12. Better the pudding be a little on the moist side than dry.
13. For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
14. Once the pudding is done and has cooled a little, cut it into 3<U+0094> squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.
Title: Lemon Lemony Pecan Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 lemon juice
- 1 lemon rind
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 pecans
- 1
Instructions:
1. Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
2. Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
3. Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
4. Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.
Title: Plain Cookies
Ingredients:
- 40 margarine
- 40 sugar
- 1 salt
- 1/2 egg
- 1/4 vanilla
- 100 flour
Instructions:
1. beat the butter and mix in sugar and salt
2. mix in egg and vanilla until it turns light yellow.
3. add flour in to the batter and mix it together gently.
4. wrap the batter with plastic wrap and put it in to refrigerator for 30 minutes.
5. after 30 minutes, roll the batter
6. cut the batter with cookie cutters
7. bake in 365 degree oven for about 15 minutes.
Title: Chocolate Chocolate-Chip Cake
Ingredients:
- 1 instant chocolate pudding mix
- 2 sour cream
- 1 eggs
- 1 warm water
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a 12 cup bundt pan.
3. In a large bowl, mix cake and pudding mixes, sour cream, oil, eggs and water.
4. Stir in chocolate chips and pour batter into prepared pan.
5. Bake for 50 to 55 minutes; tip out onto cooling rack when done.
6. Serve plain, sprinkled with confectioner's sugar or drizzled with warm icing.
Title: Popcorn Pumpkins
Ingredients:
- 3 butter
- 1/4 mini marshmallows
- 1 orange gelatin
- 1 marshmallow cream
- 12
- 1 -2
Instructions:
1. Place the popcorn in a very large bowl.
2. In microwave safe bowl, heat butter and marshmallows on high for 1 1/2-2 minutes or until melted; stir in the orange gelatin powder until dissolved.
3. Pour mixture over popcorn and toss well to coat.
4. I spray my hands with Pam or you can lightly coat your hands with butter to prevent sticking. Quickly shape popcorn mixture in twelve 3 inch balls or pumpkin shapes. Place on a piece of wax paper.
5. For stems insert the green dots candy using some of the marshmallow cream as adhesive or glue LOL.
6. Use the black licorice for eyes, nose etc.
7. ***Be Creative with other candies to decorate your pumpkins with***.
Title: No-Bake Cookies
Ingredients:
- 1/2 butter
- 2 sugar
- 1/2 milk
- 1/4 - 1/3 vanilla
- 1 oatmeal
- 3 peanut butter
- 1/4
Instructions:
1. Boil first 5 ingredients together for 1 minute.
2. Add 3 cups of oats, big hunk of peanut butter.
3. Stir until all mixed together.
4. Spoon onto wax paper, wait for the cookies to set and Enjoy!
Title: Butterscotch Pudding
Ingredients:
- 3 cornstarch
- 1/2 light brown sugar
- 2 unsalted butter
- 2 1/4 milk
- 1/2 salt
- 1 vanilla extract
Instructions:
1. In small bowl, stir together cornstarch and 1/4 cup of brown sugar. Set aside.
2. melt butter over medium-low heat. Cook 1 minute or until foam subsides and butter just begins to brown. Stir in remaining 1/4 cup brown sugar and cook 2 minutes or until melted.
3. Gradually stir in milk until well blended. (Don't be concerned if sugar hardens, it will melt again.)
4. Stir in salt. Cook, stirring constantly, until mixture just comes to a boil.
5. Pour some of hot mixture into cornstarch mixture and stir until smooth. Stir cornstarch mixture back into hot milk mixture and cook, stirring constantly, until mixture returns to a boil. Boil 1 minute.
6. Remove from heat; stir in vanilla, and spoon into 4 dessert dishes. Cool to room temperature, cover, and refrigerate until well chilled.
Title: Orange Custard Soufflé With Banana and Toffee Sauce
Ingredients:
- 2 butter
- 2 ready-to-serve custard
- 1 oranges
- 4 bananas
- 6 brown sugar
- 2 vanilla ice cream
- 4 butter
- 10 dark brown sugar
- 4 black treacle
- 4 golden syrup
- 6
- 3
Instructions:
1. Preheat the oven to 350F (180C/gas 4).
2. Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
3. Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
4. Whisk the egg whites in a large, perfectly dry bowl until stiff. Using a large metal spoon, gently fold the egg whites into the custard.
5. Spoon the mixture into the prepared ramekins and place on a baking sheet. Bake for 15-20 minutes until golden and risen.
6. Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth. Set aside and keep warm.
7. Peel the bananas and slice in half lengthways. Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter. When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas. Saute the bananas on both sides until nice and golden, taking care not to break them.
8. To serve, arrange the warm bananas on individual plates with the souffle on the side. Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream. If desired, decorate with a mint sprig.
Title: Apple Strudel à La Sacher
Ingredients:
- 1 apples
- 1 1/2 lemon
- 1 raisins
- 60 butter
- 200 sugar
- 100 sugar
- 2 cinnamon
- 100 butter
- 1 icing sugar
- 1 egg
- 250 flour
- 1 salt
- 1 butter
- 2 water
- 125 icing sugar
- 2 flour
- butter
Instructions:
1. Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice.
2. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of sugar.
3. Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the sugar and cinnamon and sprinkle over the pastry.
4. Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends are well closed.
5. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30–40 minutes, occasionally brushing with melted butter.
6. When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
7. For Pastry:
8. For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.
9. Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night.
10. On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it’s almost transparent.
Title: Emergency Sweeeeeet Chocolate Fix
Ingredients:
- 2 sweetened condensed milk
- 1
Instructions:
1. Mix the two ingredients well until you can't tell one apart from the other; proceed to step 2.
2. Grab the nearest spoon, dig in shamelessly, and make those slurpy sounds while licking the spoon; repeat step 1 with the rest of the condensed milk and cocoa powder in your pantry.
Title: German Chocolate Pie
Ingredients:
- 4 German chocolate
- 1/4 butter
- 1 margarine
- 1 1/2 evaporated milk
- 3 sugar
- 1/8 cornstarch
- 2 salt
- 1 eggs
- 1 vanilla
- 1/2 pecans
- 1 1/3 flaked coconut
Instructions:
1. In a sauce pan, melt chocolate and butter over low heat, stirring to mix well.
2. Remove from the heat and gradually blend in milk; set aside.
3. In a bowl, combine sugar, cornstarch and salt.
4. Stir in eggs and vanilla.
5. Gradually stir in chocolate mixture.
6. Pour into pastry shell.
7. Combine pecans and coconut; sprinkle over filling.
8. Bake at 375 degrees F.
9. for 45-50 minutes or until puffed and browned.
10. Cool 4 hours.
11. Chill (filling will become firm as it cools).
Title: Caramel Brownie Delight
Ingredients:
- 2/3 pecans
- 1/2 instant coffee crystals
- 1 cinnamon
- 1/3 heavy cream
- 1/2 brown sugar
- 6 unsalted butter
- 2 light corn syrup
- 1/2 vanilla extract
- 13 chocolate
- 1/3 pecans
- 3 pecan halves
Instructions:
1. Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside.
2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
5. To serve, use a long serrated knife to cut torte into wedges.
Title: Shahi Tukre With Peaches and Melba
Ingredients:
- 4 milk
- 4 cornflour
- 3/4 Nestle sweetened condensed milk
- 3/4 ghee
- 1/4 fresh mint leaves
- 4 water
- 225 sugar
- 1/2 water
- 1/2
Instructions:
1. Boil together the sugar and water to obtain a syrup consistency.
2. Keep aside.
3. Mix the condensed milk and the milk.
4. Boil well, stirring continuously.
5. When it comes to a boil, add the cornflour paste and keep stirring till it thickens.
6. Remove from flame and keep aside.
7. Cut the bread into rounds.
8. Deep fry in hot ghee or oil until golden in colour.
9. As soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute.
10. Remove into the serving dish.
11. Spread 1 tbsp.
12. of the condensed milk mixture on each bread round.
13. Turn the peach-half upside down.
14. Place it onto the bread round.
15. Chill.
16. Prepare the Melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that.
17. Just before serving, pour 1-2 tbsps.
18. of the melba sauce over each peach.
19. Garnish with a mint leaf and serve chilled.
Title: Ruth Wilk's Nut-Carrot Cake
Ingredients:
- 3 flour
- 3 sugar
- 1 1/2 baking powder
- 6 vanilla
- 3 carrots
- 6 walnuts
- 1 eggs
- 9
Instructions:
1. Preheat oven to 350 degrees.
2. Grease pan and sprinkle pan with flour.
3. Combine all ingredients except the eggs and mix well.
4. Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
5. Bake 40 - 50 minutes.
Title: Almond Poppy Seed Cake
Ingredients:
- 1 instant vanilla pudding
- 1 poppy seeds
- 2 water
- 1/2 eggs
- 1/2
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a stand mixer.
3. Beat for 5 minutes.
4. Pour into a greased tube pan.
5. Bake for 45 minutes.
6. This cake can be topped with a glaze of powdered sugar, orange juice and almond and vanilla extract, though it is good with or without the glaze.
Title: Upside-Down Plum Cake(Cook's Illustrated)
Ingredients:
- 4 unsalted butter
- 3/4 light brown sugar
- 5 plums
- 1 1/2 unbleached all-purpose flour
- 3 cornmeal
- 1 1/2 baking powder
- 1/2 salt
- 8 unsalted butter
- 1 granulated sugar
- 2 granulated sugar
- 4 eggs
- 1 1/2 vanilla
- 2/3 milk
Instructions:
1. For topping: Grease the bottom and sides of a 9-inch square or round, 3-inch deep cake pan. Melt butter in medium saucepan over medium heat; add brown sugar and cook, stirring occasionally, until the mixture is foamy and pale, 3 to 4 minutes. Pour mixture into prepared pan; distribute evenly. Arrange the fruit over topping; set aside.
2. For cake: Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl; set aside. Cream the butter in the bowl of a standing mixer at medium speed. Gradually add one cup of the sugar; continue beating until light and fluffy, about 2 minutes. Beat in the yolks and vanilla. Reduce speed to low and add the dry ingredients and milk, alternately in 3 or 4 batches, until the batter is smooth.
3. Using an electric mixer, beat the egg whites in the large bowl at low speed until frothy. Increase speed to medium-high; beat to soft peaks. Gradually add remaining two tablespoons of sugar; continue to beat into stiff peaks. Gently fold a quarter of the egg whites into the flour mixture. To soften the batter. Then ass remaining egg whites and fold in to just combined. Pour batter into pan and spread evenly on top of the fruit. Bake until top of the cake is golden and a toothpick comes out clean, 60 to 65 minutes.
4. Rest cake on wire rack for two minutes. Slide a pairing knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to pan or falls off cake, carefully reposition.