lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cake With Caramel Sauce
Ingredients:
- 3 flour
- 1 salt
- 1 baking soda
- 1 1/4 sugar
- 2 eggs
- 3 vanilla
- 1 apples
- 2 unsalted butter
- 1/4 brown sugar
- 3/4 corn syrup
- 1 vanilla
- 1
Instructions:
1. Cake: In a bowl, mix flour, salt and baking soda. In a large bowl, with a mixer, mix oil and sugar. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add dry ingredients and mix. Add apples and mix with a spatula.
2. Pour the batter in a greased, floured bundt pan of a capacity of 12 cups (3 L). Cook on the third inferior of a preheated oven of 325 F for 1 hour 15 minutes or until a tooth-pick inserted in the middle of cake cames out clean. Put the cake on a rack and let cool for 10 minutes before to take out of the pan. (You can prepare the cake in advance and cover it. It will be good in the fridge for 2 days or 2 weeks in the freezer, wrapped with foil paper and put in an hermetic container).
3. Sauce: Meanwhile, in a saucepan with thick bottom, mix butter, brown sugar and corn syrup. Bring to boil at medium heat while stirring. Reduce heat and let simmer for 5 minutes or until brown sugar is dissolve. Remove from the heat. Add condensed milk and vanilla and mix with a wooden spoon until sauce is homogeneous. (You can prepare the sauce in advance, let cool and put in an hermetic container. It will keep 1 week in the fridge. Reheat at low heat before to drizzle on the cake).
4. Put the cake on a rack on a baking pan. Drizzle with half the sauce, letting it drip in the center and the sides. Serve with the remaining sauce in a jar.
Title: Perfect Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 2 -4 sugar
- 1/2 vanilla
Instructions:
1. In a small bowl, beat the cream until it is slightly thickened.
2. Blend in sugar and vanilla.
3. Beat until thickened.
Title: Strawberry Truffle Pizza
Ingredients:
- 1 heavy cream
- 1/4 fresh strawberries
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat the oven to 400º F. Cut the cookie dough into inch slices.
2. Pace in a foil lined 14-inch round pizza pan with a 1/2 inch high
3. rim. Press the dough together to form a crust on the bottom of the
4. pan. Bake for 8 to 9 minutes, or until golden.
5. Meanwhile, in a 2-cup glass measure, combine the chocolate chips and
6. cream. Microwave on High for 90 seconds, or until the chocolate is
7. melted and smooth when stirred. Stir in the vanilla.
8. Rinse, drain and hull the strawberries. Cut in half lengthwise.
9. Spread the chocolate cream evenly over the baked crust. Beginning at
10. the edge, arrange the strawberries on the crust in a circle pattern,
11. cut sides down and with the points toward the outside edge of the
12. pan; cover the chocolate completely with berries. Refrigerate until
13. set, at least 30 minutes.
Title: Oilve Oil Biscuits
Ingredients:
- 290 white flour
- 120 brown sugar
- 90 extra virgin olive oil
- 2 eggs
- 1 lemon zest
- 1 baking powder
- 5 vanilla extract
- 1 salt
- 1 powdered sugar
- 1
Instructions:
1. Beat the eggs and gradually add the oil, mix constantly. Then add the brown sugar, mix constantly. Knead the mixture with the flour, add baking powder, lemon zest, vanilla extract and a pinch of salt; you have to get a smooth compact dough ( See picture below ).
2. Put now the dough on a work surface. Wrap the dough in a plastic wrap and put in the refrigerator for about 30/40 minutes. After this time, you can use it for preparing biscuits.
3. Pre-heat the oven.
4. Roll the dough on a chopping board with a rolling-pin. Now with a glass or with a round pastry cutter, make some disks of pastry, the size you prefer. On each pastry disk put a teaspoon of cherry jam and then close it with another piece of pastry.
5. Bake them for about 15/20 minutes in an oven that’s been preheated to 200 degrees. When they begin to brown, take off from the oven, let them cool down, sprinkle with powdered sugar and serve up!
Title: Peach Amaretto Cobbler Crisp
Ingredients:
- 2 flour
- 1/2 sugar
- 1 Amaretto
- 1/4 oatmeal
- 1/2 butter
- 1/2 pecans
- 1 sugar
- 1/2 flour
- 1/2 ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Defrost peaches.
3. In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
4. Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
5. Pour peach mixture into dish.
6. In food processor, combine oatmeal, butter, pecans, sugar and flour.
7. Mix until crumbly and sprinkle over entire peach mixture.
8. Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
9. Let cool slightly and serve with ice cream.
Title: Banana Chocolate Chip Nut Biscotti
Ingredients:
- 1 3/4 flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/2 vanilla
- 1 egg
- 1 pecans
- 1
- 1/2
- 1/3
Instructions:
1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a medium bowl, combine bananas, oil, egg and vanilla.
3. Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together.
4. Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide.
5. Put loaves on cookie sheet lined with parchment paper.
6. Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees.
7. Remove loaves from cookie sheet and let cool 10 minutes.
8. Cut loaves into 3/4 inch slices, return slices to cookie sheet.
9. Bake for an additional 18-20 minutes.
Title: Coconut & Lime Muffins
Ingredients:
- 125 margarine
- 125 caster sugar
- 2 eggs
- 50 limes, juice and zest of
- 3 self raising flour
- 175 baking powder
- 1 butter
- 40 icing sugar
- 125
Instructions:
1. Heat the oven to Gas 4, 180°C, 350°F Line a muffintray with paper cases. Whisk together the margarine and sugar until creamy.
2. Add eggs and whisk again. Mix in coconut, lime zest and juice. Fold in the flour and baking powder.
3. Spoon the mixture into the paper cases and bake for 15-20 minutes. Remove and cool on a baking wire.
4. Beat the butter and the icing sugar together with a tablespoon of hot water until smooth. Add a few drops of green colouring and mix until well blended and fluffy.
5. Fill a piping bag with a wide nozzle and top each cupcake with a whirl of icing. Decorate with extra lime zest.
Title: Hummingbird Cake With Cream Cheese Icing
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 2 eggs
- 1 pecans
- 3/4 crushed pineapple
- 1 bananas
- 5 -6 vanilla extract
- 1 1/2 powdered sugar
- 1 cream cheese
- 8 margarine
- 1/2 vanilla extract
- 1
Instructions:
1. Add all the dry ingredients to a large bowl, sift them together 3 times.
2. Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
3. Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
4. Pour the batter into 2 greased and floured 9-inch cake pans.
5. Bake at 350°F for 40 minutes.
6. Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
7. For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
8. Coconut and chopped pecans will be sprinkled on top of icing.
Title: Chocolate Crunch Brownies
Ingredients:
- 8 unsalted butter
- 14 eggs
- 4 plain flour
- 1 1/2 cocoa powder
- 1 1/2 chocolate
- 12
Instructions:
1. Melt the butter in a small pan and pour into a large mixing bowl. Add the sugar and eggs, mixing well. Sift the flour and cocoa powder together and then stir. Stir in the chocolate chunks.(I'd use Green and Black Organic chocolate here).
2. Line a square tin (9-inch) with parchment paper and grease. Pour the brownie mixture in and smooth over.
3. Bake for 30- 35 minutes in a 180°C/350°F oven.
4. Remove from oven and cut into 2-inch squares. Using a palette knife, transfer from the tin onto a cooling rack. This helps the brownies from over carry over cooking and becoming a little dry.
Title: 1.5 Quart Crock-Pot Rice Pudding
Ingredients:
- 3/4 sushi rice
- 4 1% low-fat milk
- 1/4 raisins
- 1 vanilla extract
Instructions:
1. combine all ingredients in 1.5 quart crockpot.
2. cook on high for 2.5 hours, stirring occasionally.
3. serve plain or with ice cream.
Title: Nathalee Dupree's Daffodil Cake
Ingredients:
- 1 1/4 cake flour
- 1 3/4 sugar
- 1 3/4 cream of tartar
- 1 1/2 salt
- 1/4 vanilla
- 1 1/2 cake flour
- 5 sugar
- 2 lemon zest
- 2 sugar
- 1 cornstarch
- 1/2 water
- 2 lemon zest
- 1 lemon juice
- 2 butter
- 2
- 1
Instructions:
1. Bake at 375.
2. Sift the flour and 3/4°C of the sugar together three times.
3. In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
4. Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
5. Fold in vanilla. Remove one-third of the batter and set aside.
6. In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
7. Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
8. Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
9. Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
10. Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.
Title: Wonderfully Wonderful Whipped Cream Cake
Ingredients:
- 1 heavy whipping cream
- 1 white sugar
- 2 eggs
- 1 1/2 cake flour
- 1/2 salt
- 2 baking powder
- 1 vanilla essence
- chocolate chips
Instructions:
1. In a large bowl, sift together the flour, salt and baking powder.
2. In another bowl now whip the cream until stiff.
3. Add in eggs to the bowl that contains the whipped cream.
4. Add in eggs one at a time and beat until light and fluffy.
5. Add sugar and essence and beat again.
6. Add sifted ingredients gradually to mixture and beat well after each addition.
7. Pour batter into a greased 9 inch round pan.
8. Bake at 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean.
9. Drizzle with some chocolate sauce, garnish with some chocolate chips and enjoy!
Title: Peppermint Crescents
Ingredients:
- 1 butter
- 1 2/3 powdered sugar
- 1 1/4 peppermint
- 1/8 salt
- 2 flour
- 2 powdered sugar
- milk
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy.
2. Add 2/3 cup powdered sugar, 1 tsp extract and salt; beat well.
3. Gradually add flour, beating until blended.
4. Divide dough into 3 portions; divde each portion into 12 pieces.
5. Roll each piece into a 2 inch log and curve the ends to form a crescent shape.
6. Place crescents on lightly greased baking sheets.
7. Bake at 325º for 15 to 18 minutes or until they are lightly browned.
8. Cool 5 minutes.
9. Carefully roll warm cookies in sifted powdered sugar.
10. Cool completely on wire racks.
11. Stir together milk, remaining 1 cup powdered sugar and remaining 1/4 teaspoons peppermint extract until smooth.
12. Drizzle cookies with icing and then sprinkle with crushed candies, pressing them gently into icing.
13. Store in aritight contrainers.
Title: Raisin-Zucchini Spice Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/4 zucchini
- 3 raisins
- 2 butter
- 1/2 powdered sugar
- 1/4 vanilla extract
- 1 3/4 ground cinnamon
- 1 ground nutmeg
- 1/2 milk
- 1/8
- 1 -2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
3. Stie in zucchini and raisins.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
6. Cool for 10 minutes before removing to wire racks to cool completely.
7. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the powdered sugar, vanilla, cinnamon and nutmeg. Add enough milkto achieve a spreadable consistency.
8. Frost cupcakes.
Title: Fresh Berry Bread Pudding
Ingredients:
- 5 eggs
- 3 sugar
- 1 1/4 vanilla extract
- 1 1/2 nutmeg
- 1 1/4 cinnamon
- 1 1/4 unsalted butter
- 2 skim milk
- 2 fresh blackberries
- 1 1/2 lemon zest
- 1 ice cream
Instructions:
1. Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
2. Cut bread into cubes and set aside.
3. In a large bowl, beat the eggs until frothy, about 3 minutes.
4. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended.
5. Add milk, then stir in blackberries and lemon zest.
6. Add bread cubes and toss until mixed well.
7. Let rest for about 45 minutes, patting the bread down into the liquid occasionally.
8. Transfer bread and egg mixture to a seasoned cast-iron skillet.
9. Cover bottom of skillet with foil to protect it from soot.
10. Place pan in center of cooking grate and grill over indirect medium heat for 50 to 60 minutes, or until top is well-browned and puffy.
11. Slice and serve warm, with ice cream or whipped cream, if desired.
Title: Crushed Strawberries and Cream
Ingredients:
- 4 fresh strawberries
- 4 Chambord raspberry liquor
- 1 heavy cream
- 3/4 icing sugar
- 1
Instructions:
1. Chill bowl and beaters.
2. Crush 1 cup of the berries with fork.
3. Combine crushed berries with remaining 3 cups of strawberries in large bowl, tossing with sugar and framboise.
4. Refrigerate, covered, until serving time.
5. At serving time, whip heavy cream with icing sugar in chilled bowl with chilled beaters until soft peaks form.
6. Lightly fold into berries with streaking motion, so berries and cream are barely combined.
Title: Golden Vanilla Pound Cake - King Arthur Flour
Ingredients:
- 3/4 unsalted butter
- 2 unsalted butter
- 1 cream cheese
- 1/2 salt
- 1 1/2 sugar
- 1 baking powder
- 2 vanilla extract
- 1 eggs
- 5 flour
- 1 3/4 flour
- 2 sugar
- 2 vanilla extract
- 1 water
- 1/2
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
2. In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
4. Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
5. To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
6. Drizzle the topping over the batter.
7. Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
8. Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.
Title: Quesillo (Venezuelan Custard)
Ingredients:
- 1/2 sugar
- 6 -7 eggs
- 1 evaporated milk
- 1 low-fat milk
- 12 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Over med. heat melt sugar in a cake pan or in a pot. You can add a tiny bit of water (1 Tablespoon or so) before sugar heats up to make it a little lighter.
2. After sugar is melted it should be light brown. Don't let it get dark or burn. Take off the heat and if it's in the cake pan let it cool. If it's in a saucepan, pour it into the cake pan and let cover the bottom of the pan and harden a bit.
3. Put the rest of the ingredients into a blender and blend for a few minutes. Then pour on top of the caramel mixture in the pan. Place the cake pan into a larger casserole or round glass dish and fill the larger pan with water until the water comes up to about halfway on outside of the cake pan. This is called a bain-marie or bano de maria in spanish. Place this into the oven and bake for about an hour or until a knife inserted in the middle comes out clean.
4. Place cake pan in refrigerator to cool for about 5 hours to overnight. If you're in a huge hurry you can also leave it in the bain-marie but dump the water and refill with cool water then add some ice cubes to this and place in refrigerator. If the ice cubes melt, add some more, removing a bit of water if necessary so as not to cause overflow. This could be ready in an hour or two if the ice is replenished often.
5. Alternatively I'll sometimes do this in two loaf pans and place both into a large casserole dish. In that case, sprinkle enough sugar to coat the bottom of each pan lightly.
Title: Mint S'mores
Ingredients:
- graham cracker square
- marshmallows
Instructions:
1. Place foil on baking pan.
2. Lay out several graham cracker squares on foil.
3. Lay Andes mint on each graham cracker.
4. Put 1 large marshamllow on mint.
5. Top with another graham cracker.
6. Cover with foil and place in toaster oven or regular oven.
7. Bake at 400°F until marshmallows and chocolate are melted.
Title: Yuletide Layer Bars
Ingredients:
- 1/2 butter
- 2 1/2 margarine
- 1 1/2 graham cracker crumbs
- 1 1/2 flaked coconut
- 1 3/4 sweetened condensed milk
- 1
Instructions:
1. Preheat oven to 350*.
2. Melt butter in 13x9x2 inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top.
3. Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack.
Title: Strawberry Rhubarb Crunch Cake
Ingredients:
- 6 rhubarb
- 1 strawberry gelatin
- 3/4 butter
- 2/3 sugar
- 1 water
- 1 1/2
Instructions:
1. In a 9 x 13 inch pan, place the rhubarb in the bottom.
2. Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
3. Drizzle the melted butter over cake mix.
4. Pour water on top of cake.
5. Bake 350 degrees for 45 minutes.
6. Serve with sliced fresh strawberries and or whipped cream.
Title: Chocolate Eclair Dessert (No-Cook)
Ingredients:
- 1 graham cracker
- 1 non-dairy whipped topping
- 2 instant vanilla pudding
- 1/2 milk
- 3 butter
- 2 light corn syrup
- 1 vanilla
- 1 1/2 confectioners' sugar
- 3 milk
Instructions:
1. Butter a 9 x 13 pan.
2. Place a layer of graham crackers evenly on bottom of pan.
3. Prepare pudding with milk according to package directions and let sit for 5 minutes.
4. Fold whipped topping into pudding.
5. Spread half of pudding mixture on top of graham crackers.
6. Place another layer of graham crackers on top of pudding mixture.
7. Top with remaining pudding mixture and finally another layer of graham crackers.
8. Combine frosting ingredients well (add more milk if too thick to spread easily) and carefully frost the top layer of graham crackers.
9. Cover and refrigerate overnight.
Title: Pineapple/Pretzel Salad
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 pineapple tidbits
- 1 Cool Whip
- 12 cream cheese
- 8
Instructions:
1. Mix the crushed pretzels, butter and sugar together.
2. Grease 9x13 pan.
3. Place pretzel mixture in greased pan and bake for 10 minutes at 350°F.
4. Cool slightly and break pieces into chunks.
5. Beat cream cheese until well whipped and fluffy.
6. Add the Cool Whip; blend well.
7. Fold in the pineapple tidbits.
8. Chill- for about 1 hour.
9. About 1/2 hour before serving-- add pretzel pieces.
10. Best served same day, otherwise the pretzels will get soggy. For a large group, I'd suggest doubling the recipe.
Title: Scottish Stand-By Dessert
Ingredients:
- 100 rolled oats
- 2 sugar
- 1
- 2
- 200
- 50
Instructions:
1. Carefully toast oats in a skillet on top of the stove, stirring frequently, until golden. Let cool.
2. Add sugar, vanilla sugar and chopped chocolate to the oats, stir.
3. Whip cream until stiff peaks form; fold in the oat-chocolate mixture.
4. Add whiskey and stir to combine.
5. Divide between dishes and put in the fridge for at least 2 hours. Garnish with extra chopped chocolate.
Title: French Tart Pastry
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/2 butter
- 1 lemon juice
- 1/4
Instructions:
1. Sift the flour and salt into a bowl. Add the butter, Rub into the flour until mixtureresembles fine bread crumbs.
2. In a small bowl, mix the egg yolk, lemon juice and 2 tablespoons ice water. Add to the flour mixture. With a fork, toss gently to mix and moisten.
3. Press the dough into a rough ball. If it is too dry, add 1 tablespoon water. Turn onto the work surface or a pastry board.
4. With the heel of your hand, push small portions of dough away from you, smearing them on the surface.
5. Continue moxing the dough in this way until it feels pliable and can be peeled off the surface easily.
6. Press the dough into a smooth ball, wrap in plastic wrap and chill for at least 30 minutes.
Title: Chocolate Cow Pies
Ingredients:
- 10 sugar
- 1/2 buttermilk
- 1/3 egg
- 1 vanilla
- 1/2 flour
- 3/4 baking soda
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth. In a medium bowl, sift the flour, cocoa and baking soda together and add to the buttermilk mixture, stir until the ingredients are just combined. Be careful not to overework the batter, If there are lumps, they will disappear during baking baking. The less you work the batter, the more tender the pies will be.
3. Fill 6 nonstick muffin top cups with the batter. Bake for 10 minutes in the center of the oven. To prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. Serve warm.