lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cup Tarts (2)
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 peanut butter
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 2 vanilla
- 3 flour
- 1 1/2 baking soda
- 1 baking powder
- 1
Instructions:
1. Mix sugars, peanut butter, shortening, eggs and vanilla together with mixer.
2. Sift in dry ingredients.
3. Mix well.
4. Form into balls about the size of walnuts and then roll in sugar.
5. Put balls into a mini muffin pan that has been sprayed with vegetable spray.
6. Bake at 8 minutes at 375.
7. Take out of oven and press candies into the center of the cookies.
8. Put back in the oven for 3 minutes more.
9. Remove from oven and cool in pans until set enough to remove gently from tins.
10. Use tip of knife to get them out.
11. *refrigerating the cups ahead of time makes them easier to handle when removing them from the wrappers, don't skip this.
Title: Cinnamon Toast Delight
Ingredients:
- 2 butter
- 2 cinnamon
- 2 brown sugar
- 2
Instructions:
1. Preheat the oven to 400 degrees.
2. Smear butter over both surfaces of each slice of bread.
3. Add lots of brown sugar to the tops, enough to cover the tops without seeing the butter.
4. Sprinkle the cinnamon over the top of the brown sugar.
5. Let bake for about 5-6 minutes, then turn to broil till the top of the brown sugar is bubbling.
6. Remove from oven and let cool for 1-2 minutes.
Title: Ras Malie
Ingredients:
- 1 powdered milk
- 4 water
- 1 sugar
- 1/2 cardamom powder
- 20 pistachios
- 1 saffron
- 1 1/2 powdered milk
- 1/2 baking powder
- 1 1/2 eggs
Instructions:
1. Milk:soak the pistachio in water for few hours.
2. skin them and slice them.
3. keep aside.
4. In a pan pour water.
5. add milk powder, saffron, sugar and cardamom powder into this and mix well.
6. there should be no lumps.
7. put it on stove and let cook on low flame.
8. dumplings:in a bowl mix together the milk powder and baking powder.
9. pour the egg little-little into this, just enought to make a soft ball.
10. make round balls or oval shaped dumplings and keep covered under a damp cloth till the milk gets a boil.
11. when the milk gets a boil, put these balls into the milk and cook till they puff for about 3- 5 mins.
12. remove of the flame and leave to cool.
13. once cooled put the pistachio into this and keep in the fridge for few hours till cold.
Title: Easy Orange Carrot Cake
Ingredients:
- 3/4 light brown sugar
- 1 3/4 eggs
- 4 orange, juice and zest of
- 1 all-purpose flour
- 2 baking powder
- 1 sea salt
- 1/2 walnuts
- 1/2 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2 carrots
- 10 low-fat sour cream
- 2 powdered sugar
- 2 -3 oranges
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.
Title: Blueberry White Chocolate Chippers
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 lemon peel
- 2 1/4 all-purpose flour
- 1/4 nutmeg
- 1 baking soda
- 1/2 salt
- 1 white chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees; line a cookie sheet with parchment.
2. Cream together butter, shortening, and both sugars.
3. Add eggs, vanilla, and lemon peel; beat until well blended.
4. Mix dry ingredients together; stir into creamed mixture; blend well.
5. Add dried blueberries and white chocolate chips; fold inches.
6. Drop by generous, rounded teaspoonfuls onto parchment baking sheets.
7. Keep cookies about 2 inches apart.
8. Bake 8-10 minutes, removing from oven when just barely done.
9. Cool on pans 5 minutes, remove to rack to cool completely.
Title: Cranberry Cake
Ingredients:
- 3 butter
- 1 sugar
- 1 egg
- 2 all-purpose flour
- 2 baking powder
- 1 ground nutmeg
- 1 milk
- 2 cranberries
- 2 lemon peel
Instructions:
1. In a mixing bowl, cream butter and sugar. beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk. Stir in cranberries and orange peel.
2. Pour into a greased 11x7x2-inch baking dish. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Title: One Egg Cake
Ingredients:
- 1/4 butter
- 2/3 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 2 baking powder
- 1/2 milk
Instructions:
1. Cream butter and sugar. Add unbeaten egg. Add vanilla. Beat thoroughly.
2. Mix flour and baking powder.
3. Add flour mix alternately with milk to creamed egg/butter/sugar mixture, beating each time for a smooth batter.
4. Pour into well-oiled loaf pan. Bake at 375 F for 35 minutes.
Title: Fruit Cones
Ingredients:
- 1 1/2 strawberries
- 2 coconut
- 3 cherries
- 5
Instructions:
1. Puree strawberries and coconut in a blender until smooth.
2. Combine fruits and spoon into cones.
3. Pour strawberry sauce on top of the fruit. Top with a cherry.
Title: Nicole's Punch Bowl Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pineapple chunks
- 1 1/3 mandarin oranges
- 2 maraschino cherries
- 2 bananas
- 2 instant vanilla pudding
- 2
- 4
- 2
- 1
- 5
Instructions:
1. Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top.
2. Bake cake according to package directions.
3. Make vanilla pudding, chill till needed.
4. Tear cake into little pieces, set aside.
5. If you don't premake you cake, make sure it is completely cooled before making this dessert.
6. In a punch bowl or large serving bowl layer ingredients as follows.
7. Thin layer of pudding to cover bottom of bowl.
8. Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries).
9. When spooning peaches, don't drain; you will use any leftover syrup at end.
10. Small amount of nuts.
11. Layer of whipped cream.
12. Layer of crushed ice cream cone pieces.
13. Follow the layers until your done with fruit and pudding.
14. May have some cake left over.
15. Pour remaining syrup over last layer of cake.
16. Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
17. Drizzle chocolate sauce over the top.
18. Chill till ready to serve. Best when cold.
Title: Rhubarb - Strawberry Upside Down Cake
Ingredients:
- 5 rhubarb
- 1/4 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 3 mini marshmallows
- 1/3
- 1 1/3
- 16
Instructions:
1. Cover greased 9 x 13 pan with miniature marshmallows.
2. Mix rhubarb, sugar and Jell-O.
3. Let stand while preparing cake mix according to package directions.
4. Pour cake mix over marshmallows, then cover with the rhubarb mixture.
5. Bake at 350 degrees for 45 minutes.
6. Turn onto serving dish.
7. Cool and eat.
Title: Fork Cookies
Ingredients:
- 3/4 flour
- 1/2 butter
- 2 white sugar
- 1 white sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 400.
2. Cream butter and 2 tablespoons sugar until light and fluffy. Stir in the egg yolk. Add flour and mix until well blended.
3. Combine the 1/2 cup sugar with cinnamon. Roll dough into balls the size of small olives and roll in the sugar/cinnamon mixture.
4. Place cookies on cookie sheet and press criss-cross with a fork until cookies are approximately 1/3 inch thick.
5. Bake 10 minutes or until light brown.
Title: Katie Couric's Lemon Bars
Ingredients:
- 1/4 confectioners' sugar
- 2 flour
- 1 salt
- 1 butter
- 4 eggs
- 2 sugar
- 6 flour
- 6 lemon juice
- 1 lemon
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 13"x9" baking pan; set aside.
3. In a food processor, blend confectioners' sugar, 2 cups flour and salt.
4. Add butter and pulse until the mixture is crumbly.
5. Press into baking pan and bake for 20 minutes.
6. Remove from oven.
7. Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
8. Stir in lemon rind.
9. Pour this mixture on top of baked mixture; bake an additional 25 minutes.
10. Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
11. Cut into squares.
Title: Brownie Shortbread
Ingredients:
- 1 all-purpose flour
- 1/4 sugar
- 8 unsalted butter
- 3 unsalted butter
- 8 eggs
- 2 sugar
- 3/4 baking powder
- 1/2
Instructions:
1. Preheat oven to 350*F. Lightly grease an 11"x7" baking pan with butter.
2. For base, process flour and sugar in food processor about 15 seconds. Add the butter and process until the dough comes togetther, 20-30 seconds.
3. Pat the dough gently over the bottom o0f prepared pan. Bake on center oven rack until it is lightly golden, about 20 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
4. Meanwhile, prepare the topping. Melt the chocolate and butter in the top of a double boiler over simmering water. Cool slightly.
5. Beat the eggs, sugar, and baking powder together in a medium size bowl with a whisk. Add the chocolate mixture and stir vigorously with the whisk until the batter is blended. Spread the cohocoate mixture evenly over the base.
6. Bake the bars until the top rises and forms a very thin crust, about 20 minutes. The center will drop as it cools. Check with toothpick inserted in the middle. It may come out with a fudgy, crumbly batter on it, but it should not be liquidy. Cool completely on wire rack. Cut the shortbread with a thin knife. Enjoy!
Title: Sour Cream Pound Cake
Ingredients:
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 baking soda
- 1 sour cream
- 2 flour
- 1 cream of tartar
Instructions:
1. Preheat oven to 325.
2. Cream sugar and eggs until light in color and add vanilla.
3. Mix soda into sour cream.
4. Mix sour cream into egg mixture.
5. Sift flour and cream of tartar together and fold into wet mixture.
6. Pour into greased loaf pan and bake at 325 for 1 hour.
Title: Cinnamon Bun Cake
Ingredients:
- 3/4 brown sugar
- 1 cinnamon
- 1/2 butter
- 1 eggs
- 3 sour cream
- 1/3 brown sugar
- 1 cinnamon
- 3
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
2. For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
3. Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
4. For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
5. Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
6. Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.
Title: Chocolate Peanut Fosting
Ingredients:
- 180 Philadelphia Cream Cheese
- 2 icing sugar
- 1/2
- 150
Instructions:
1. Combine all the ingredients except for the chocolate and stir until smooth.
2. Gently fold through the melted chocolate.
3. Ice cupcakes or muffins.
Title: Classic Blackberry Cobbler
Ingredients:
- 2 fresh blackberries
- 3/4 frozen blackberries
- 3 sugar
- 1 1/2 flour
- 1 water
- 2 lemon juice
- 1 3/4 butter
- 2 -3 flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 6 shortening
- 6 heavy cream
- buttermilk
- sour cream
Instructions:
1. Filling:
2. Place berries in greased 2-quart baking dish.
3. Mix sugar & flour.
4. Add water & lemon juice.
5. Pour this mixture over berries.
6. Bake at 350F for 15 minutes while preparing crust.
7. Crust:
8. Mix first 4 crust ingredients.
9. Cut in shortening until mixture resembles coarse crumbs.
10. Stir in cream & buttermilk/sour cream.
11. Knead dough 4 to 5 times.
12. Roll to 1/4 inch thickness on floured board & cut to fit dish.
13. AFTER berries have baked, place crust over hot berries & brush with butter.
14. Bake at 425F for 20-30 minutes.
Title: Pan-Seared Oatmeal With Warm Fruit Compote and Cider Syrup
Ingredients:
- 2 apple cider
- 2 water
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1 water
- 3 skim milk
- 1 brown sugar
- 1/4 ground cinnamon
- 1/2 salt
- 1/4 oats
- 1 1/2 butter
- 1/4
Instructions:
1. SYRUP: Bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
2. COMPOTE: Combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
3. OATMEAL: Combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
4. Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set.
5. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
6. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles.
7. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.
Title: Zenzai - Dango in Azuki
Ingredients:
- 1 azuki beans
- 1 1/4 sugar
- 1/2 salt
- 0.5
Instructions:
1. Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
2. Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking). Add the sugar and salt and cook for 15 minutes , stirring occasionally.
3. Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
4. Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.
Title: Spring Fling
Ingredients:
- 4 rhubarb
- 1 water
- 3/4 granulated sugar
- 2 fresh basil
- 2 half-and-half
- 1/4
Instructions:
1. Boil rhubarb, sugar, and basil sprigs in 1 cup water, 10-15 minutes. Remove from stove and let basil infuse for 10 minutes. Remove basil and discard. Process rhubarb in blender until smooth.
2. Cool in refrigerator for at least 2 hours.
3. Add 2 cups half and half and almond extract to cooled rhubarb. Stir until thoroughly mixed.
4. Pour mixture into ice cream maker and process according to manufacturer’s instructions, about 40 minutes, adding macadamia nuts after 30 minutes.
5. Pack into freezer container and freeze about 3 hours.
Title: Angel Crispies
Ingredients:
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 Crisco shortening
- 1 egg
- 1 vanilla extract
- 2 flour
- 1 cream of tartar
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream sugars, butter, shortening,egg and vanilla together.
2. Measure flour and add cream of tartar,soda,and salt to flour and stir together.
3. Add dry ingredients to creamed mixture and mix well.
4. Shape dough into 1 inch balls, dip top half into water.
5. Dip balls into additional sugar.
6. Place on ungreased cookie sheet and press down center with finger.
7. Bake in 425 pre-heated oven for 8-10 minutes.
Title: Sour Cream Bavarian
Ingredients:
- 1 gelatin
- 3/4 cold water
- 2/3 sugar
- 1 sour cream
- 1 vanilla extract
- 2 frozen raspberries
- 10 cornstarch
- 1 sugar
- 1
Instructions:
1. In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
2. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
3. Remove from heat.
4. Whisk in sour cream and vanilla.
5. Refrigerate until slightly thickened.
6. Fold in whipped topping.
7. Pour into a 4 cup mold coated with cooking spray.
8. Refrigerate until firm.
9. For Sauce:
10. Drain raspberries, reserving syrup; set berries aside.
11. Add enough water to the syrup to measure 3/4 cup.
12. In small saucepan, combine cornstarch and sugar.
13. Stir in syrup mixture until smooth.
14. Bring to a boil; cook and stir for 2 minutes or until thickened.
15. Remove from heat; stir in berries.
16. Refrigerate until serving.
17. To serve, unmold dessert on serving plate; top with raspberry sauce.
Title: Low-Calorie Strawberry Charlotte
Ingredients:
- 1 sugar-free vanilla pudding mix
- 2 skim milk
- 1 fresh strawberries
- 2 Splenda Sugar Blend for Baking
- 3 vanilla extract
- 1 ladyfingers
- 1 1/2
- 2
Instructions:
1. Prepare vanilla pudding according to the package directions, using the skim milk, and set aside to cool.
2. Set aside 8 small strawberries for garnish and chill until serving time. Hull and slice the remaining strawberries.
3. In a medium bowl, combine them with the sugar and 1 teaspoon vanilla extract. Set aside.
4. Arrange the lady fingers split in half, in the bottom and sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the lady fingers.
5. Stir the remaining 2 teaspoons vanilla extract into the pudding and pour this mixture over the strawberries.
6. Spread the whipped topping over the pudding. Cover and chill for at least 2 hours (or overnight).
7. Just before serving, cut in 8 slices and garnish with the 8 reserved whole strawberries and the toasted sliced almonds on top. Mmmm -- it is sooo -- good.!
8. Calories: 162, Calories from Fat: 36, Carbohydrates: 2 g, Cholesterol: 217 mg.
Title: Orange Creme Caramels Elegant and Easy!
Ingredients:
- 3 navel oranges
- 1 3/4 sugar
- 3 eggs
- 3
Instructions:
1. Finely grate zest from oranges, then squeeze enough juice to measure 1 cup.
2. Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar.
3. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes.
4. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
5. Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel.
6. Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes.
7. Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk.
8. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan.
9. Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour.
10. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours.
11. To unmold, invert plates over ramekins and invert custards onto plates.
Title: Layered Chocolate Brownie Pudding Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 full-fat milk
- 2 3/4 instant pudding mix
- 1 full-fat milk
- 2 3/4
- 2
- 20
Instructions:
1. Prepare a large glass trifle bowl or a large glass serving bowl.
2. Grease a 13 x 9-inch baking dish.
3. Prepare the browninie mix according to package directions.
4. Bake in a 13 x 9-inch baking pan until brownies test done.
5. Cool to room temperature then refrigerate until completely cold.
6. When the brownies are cold cut into about 2-1/2-inch squares.
7. Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
8. Line the bottom of the trifle bowl with HALF of the brownie cubes.
9. Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
10. Cover with one 8-ounce container of the Cool Whip topping.
11. Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
12. Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
13. Sprinkle the remaining crushed cookies over the Cool Whip.
14. Refrigerate until ready to serve.
Title: Grilled Fruit Skewers*
Ingredients:
- 1 pineapple
- 2 papayas
- 2 pears
Instructions:
1. Soak about 30 wooden skewers in water for at least 15mins. Peel and cube pineapple. Wash don't peel papaya's, and your other fruit of choice. Cube fruit.
2. And simpily skewer fruit in any design you wish.
3. And now you are ready for the grill, on low heat place skewers and turn every couple minutes until desired tenderness.
4. Yummy on it's own or with ice cream. Enjoy!
Title: Sublime Hot Chocolate Fondant
Ingredients:
- 50 unsalted butter
- 2 cocoa powder
- 50 egg
- 1 caster sugar
- 1 plain flour
- 60
- 50
Instructions:
1. heat the oven to 160 degrees.
2. butter to large ramekins, about 7.5cm in diameter, then dust liberally with cocoa.
3. slowly melt the chocolate and butter in a small bowl set over a pan of hot water.
4. then take of the heat and stir until smooth.
5. leave to cool for 10 minutes.
6. using an electric mixer, whisk the whole egg, egg yolk and sugar together until pale and thick.
7. then incorporate the chocolate mixture.
8. sift the flour over mixture and gently fold in, using large metal spoon.
9. divide between the ramekins.
10. bake for 12 minutes.
11. turn the chocolate fondants out on to warmed plates and serve imediately.