lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Dream
Ingredients:
- 1 Kahlua
- 1/4
- 2
- 1
Instructions:
1. Prepare brownie mix according to instructions on box, using the two egg recipe and substituting milk for the water.
2. Line (2) 9" X 9" X 2" baking pans with either parchment paper or wax paper.
3. Spray bottoms with non-stick cooking spray.
4. Pour equal amounts of batter into each pan.
5. Bake in a 325 degree oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool completely.
7. Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
8. Brush the brownie evenly with 1/2 the Kahlua; spread 1/2 the mousse evenly over the brownie; spread 1/2 the whipped cream over the mousse; sprinkle top evenly with chocolate shavings.
9. Remove second brownie from pan; brush with remaining Kahlua; place brownie on top of other brownie; spread remaining mousse evenly over the brownie; spread remaining whipped cream over the mousse.
10. Refrigerate until ready to serve.
Title: Judy's Three-Layer Christmas Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2 maraschino cherry
- 1/4
- 1
- 1/4
Instructions:
1. Line bottom and side of 9 inch loaf pan with foil.
2. Beat butter at medium speed until creamy. Beat in sugar gradually. Add egg, vanilla, and almond extract and mix well.
3. Combine flour, baking powder, and salt. Gradually add to butter. Mix until well blended. (Dough will be stiff.).
4. Divide dough into thirds. Add cherries to 1/3 of the dough, kneading to blend.
5. Knead melted chocolate and almonds into another 1/3. Press that on top the other layer. Press plain dough on top.
6. Cover and refrigerate 8 hours.
7. Flip pan upside down, cut into 1/3's lengthwise, then slice 1/4 inch pieces. Bake at 350 on an ungreased cookie sheet for 10-12 minutes. (Dough can be stored longer and cooked in batches.).
Title: Banana Pudding Cookie
Ingredients:
- 2 3/4 self rising flour
- 1 egg
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 3 bananas
- 3 vanilla extract
- 2 sugar
- 2 cinnamon
- 1/2 salt
- 2 lemon juice
- 8
- 1
Instructions:
1. Preheat the oven on 350 . Get out a large bowl and add the butter ( melted ) , then add the sugar and the egg and the lemon and vanilla. beat well until everything is mixed throughly.
2. Add the flour and then the baking soda, baking powder and salt . Mix that throughly then add a little more vanilla and then add the cinnamon and just a little more lemon juice .
3. Then crunch up the vanilla wafer cookies over the dough. After that , put the cream cheese frosting in a separate bowl and let that sit . Then chop 2 of the bananas and put those in the bowl of cream cheese frosting. Warm the cream cheese frosting and the bananas up for 30 seconds. After you take that out the microwave , stir up the frosting and the bananas.
4. Then , pour that into the bowl of dough and mix it well. The dough may seem pretty slimy but thats okay , let the dough freeze for about 10 minutes.
5. While that is freezing , get out two cookie sheets and put oil on them .
6. After you take the dough out the freezer stir it and if its too slimy add more flour . Put flour on your hands and on top of the dough , don't stir it . Then roll the dough in your hand into a shape of a ball and flatten it a little and put it on the cookie sheet, then chop up the other banana and put a banana piece in the middle of the cookie and continue to do that for the rest of the dough .
7. Let the cookies bake for about 10 - 15 mins or until they turn brown around the edges. To keep your cookies soft , take them off the cookie sheet and put the in a plastic closed container and put them in the frig.
8. ENJOY !, PLEASE LEAVE COMMENTS AND TELL ME HOW THEY TURNED OUT .
Title: Pineapple Pops
Ingredients:
- 2 plain yogurt
- 1/2
- 1
Instructions:
1. Drain the can of crushed pineapple so all the juice runs out.
2. Put all the ingredients in a medium-sized bowl and mix them together.
3. Spoon the mixture into the paper cups. Fill them almost to the top.
4. Stretch a small piece of plastic wrap across the top of each cup.
5. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
6. Put the cups in the freezer until the mixture is frozen solid.
7. Remove the plastic wrap and peel away the paper cup and enjoy.
Title: Cookies and Cream Treats
Ingredients:
- 2 white chocolate chips
- 1
Instructions:
1. Line a 9x13 baking tin with greased waxed paper.
2. Smash the cookies into coarse bits.
3. Melt the chocolate chips in a large microwave-safe bowl.
4. Fold the cookie bits into the melted chocolate.
5. Spread mixture evenly into tin.
6. Use another piece of wax paper to press it down flat.
7. Refrigerate 1-3 hours. Remove from tin and place on cutting board. Cut into bite size pieces.
8. Store in an airtight container. Freezes well.
Title: Ginger Molasses Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1 ground ginger
- 3/4 unsalted butter
- 1 dark brown sugar
- 1 unsulphured molasses
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 375 degrees with the rack in the center.
2. Line 2 baking sheets with parchment paper.
3. Set aside.
4. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
5. Set aside.
6. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.
7. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled.
8. Scrape the sides with a rubber spatula several times while mixing.
9. Mix in the flour mixture on low speed.
10. The batter will be rather stiff.
11. Place some granulated sugar on a small plate or saucer.
12. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
13. (Spray the cup or scoop with non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.
14. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
15. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.
16. Refrigerate one filled baking sheet while the other bakes.
17. Bake for 12 minutes, or until the cookies have spread and are firm to the touch.
18. Rotate the sheet 180 degrees halfway through the baking time.
19. Remove from the oven and let the cookies cool on the baking sheet.
20. Note: This dough can be frozen for slice-and-.
21. bake cookies.
22. Just roll into a log 2 1/2 inches thick.
23. Wrap in plastic wrap and then in foil.
24. Can be stored in the freezer up to 6 months.
Title: Peanut Butter Cake With Maple Frosting (Or Cupcakes)
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 3 all-purpose flour
- 2 1/2 baking powder
- 3 sour cream
- 1 milk
- 1 butter
- 1/2 maple syrup
- 1/2 vanilla
- 1 powdered sugar
- 3
Instructions:
1. Cake:
2. Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
3. In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
4. In separate bowl, whisk together dry ingredients.
5. Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
6. Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
7. Bake for 15- 20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
8. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
9. Frosting:
10. In large mixing bowl, beat butter until creamy. Mix in maple syrup and vanilla. Gradually mix in powdered sugar until desired consistency is reached.
Title: Peanut Butter Muffins
Ingredients:
- 3 all-purpose white flour
- 1 baking powder
- 1 salt
- 1/2 peanuts
- 1/4 brown sugar
- 1/2 honey
- 1/4 peanut butter
- 1/2 eggs
- 1/4 milk
- 3 vanilla
- 1 3/4 peanuts
- 2 white sugar
- 2
Instructions:
1. First, make the dry roasted peanuts into large crumbs by chopping with a large knife or just barely processing in food processor (if processed too long. they will become and smooth and gooey).
2. In a medium mixing bowl, blend together flour, baking powder, salt, 1/4 cup of peanut crumbs, and brown sugar. In separate measure, stir together remaining ingredients, then pour into the flour mix. Stir just until blended.
3. Preheat oven 375 degrees. Fill greased muffin tins 2/3 full, then sprinkle each muffin with topping (remaining peanut crumbs and white sugar mixed). Bake for 25 minutes or until muffin tops spring back when lightly touched.
Title: Liqueur Oranges
Ingredients:
- 6 oranges
- 1/2 caster sugar
- 1 vanilla bean
- 2 1/2 brandy
- 1 1/2
Instructions:
1. Using a zester, remove the rind of 2 oranges.
2. (if you don't have a zester, use a vegetable peeler, then cut into fine strips).
3. Place these in a saucepan and cover with cold water.
4. Bring to the boil, and cook until slightly softened.
5. Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water.
6. Simmer very gently until the strips become transparent.
7. Peel all the oranges removing ALL the pith, then carefully segment.
8. Place the oranges in a bowl.
9. Remove the vanilla bean from the syrup (which will be rather thick).
10. Add the liqueur and brandy then stir and pour this over the orange pieces.
11. Cover and chill well.
12. This looks good served in glasses with an extra thick cream.
Title: Chocolate Boston Cream Pie
Ingredients:
- 1 flour
- 1 sugar
- 1/3 cocoa powder
- 1/2 baking soda
- 6 butter
- 1 milk
- 1 egg
- 1 vanilla
- 1 1/2 sugar
- 1/2 cocoa powder
- 1/4 cornstarch
- 2 butter
- 1 vanilla
- 1 water
- 2 butter
- 1 corn syrup
- 1 cocoa powder
- 2 confectioners' sugar
- 3/4 vanilla
- 1/2
Instructions:
1. Heat oven to 350. Grease and flour 1 9" round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in a lg. bowl.
3. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on med. speed 2 minutes
4. Pour batter into prepared pan.
5. Bake 30-35 mins., or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes.
7. Remove from pan to wire rack. Cool completely.
8. Prepare Chocolate Filling.
9. Cut cake into 2 thin layers.
10. Place 1 layer on serving plate.
11. Spread filling over layer.
12. Top with remaining layer.
13. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides.
14. Refrigerate until serving time. Cover, and refrigerate leftover cake.
15. Makes 8 servings.
16. Chocolate Filling:.
17. Stir together sugar, cocoa and cornstarch in medium bowl.
18. Gradually stir in light cream.
19. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 min., stirring constantly. Remove from heat.
20. Stir in butter and vanilla.
21. Press plastic wrap directly onto surface.
22. Cool completely.
23. Satiny Chocolate Glaze:
24. Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat, and immediately stir in cocoa.
25. With whisk, gradually beat in confectionary sugar and vanilla until smooth. Cool slightly.
Title: Blueberry Tea Cake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 3 milk
- 1/2 flour
- 4 baking powder
- 4 salt
- 1/2 blueberries
- 3
- 1
Instructions:
1. Cream butter; add sugar, yolks of eggs, milk, and flour sifted with salt and baking powder, egg whites, beaten dry, and the blueberries slightly dredged with flour.
2. bake in a large shallow pan about half an hour.
3. Serve hot with or without butter.
Title: Creme Brulee - by Stacey and Jo
Ingredients:
- 1 heavy cream
- 1 milk
- 1/4 vanilla bean
- 1 egg
- 3 sugar
- 1/4 sugar
- 2
Instructions:
1. In a heavy saucepan, combine the cream, milk and vanilla. Heat to boil. Remove from heat, steep 10 minutes. After 10 minutes scrape vanilla bean seeds into milk mixture. With electric mixer, combine eggs and sugar. Add milk mixture in a steady stream. Strain and skim foam. Pour into ramekins set in a baking dish with hot water around ramekins.
2. Bake 325 degrees F fo 25-30 minutes.
3. Sprinkle tops with sugar and use a small torch to brown the sugar, this could be done in broiler.
Title: Rice Pudding in a Rice Cooker
Ingredients:
- 2 arborio rice
- 2 short-grain rice
- 1 cold water
- 1/2 salt
- 1/2 evaporated milk
- 1 coconut milk
- 1 sweetened condensed milk
- 1 cinnamon stick
- 1/2 lemon zest
- 3 nutmeg
- ground cinnamon
Instructions:
1. Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
2. Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
3. When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
4. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together.
5. Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
6. Discard the cinnamon stick and the lemon zest.
7. Place into individual dishes and garnish with ground cinnamon and cream if desired.
Title: Lemon Raisin Crisscross Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1/2 flour
- 1 3/4 cream of tartar
- 3/4 baking soda
- 3/4 salt
- 1/4 raisins
- 1
Instructions:
1. Cream butter with sugar.
2. Blend in egg and lemon extract.
3. Sift together dry ingredients and add, mixing until a compact dough is formed.
4. Stir in raisins.
5. Roll in 1 inch balls.
6. Place on lightly greased cookie sheet.
7. Flatten with fork dipped in flour, making a crisscross pattern.
8. Bake at 400 degrees for 8-10 minutes.
Title: Chocolate Hazelnut Phyllo Dessert Fit for Queens
Ingredients:
- 20 phyllo dough
- 3/4 light corn syrup
- 1/4 butter
- 1/8
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Measure Nutella, corn syrup, and cinnamon sugar in measuring cups.
3. Set aside the measuring cups (with the ingredients still in them).
4. Melt butter and set aside with a pastry brush in it.
5. Unroll 1 sleeve of defrosted phyllo dough on work space.
6. Grease a square baking pan with butter.
7. Now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
8. Try to work fast because it's easy.
9. Use up 5 of the sheets this way.
10. Layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
11. Put a sheet down and butter it.
12. Next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the Nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
13. Don't worry about getting it perfectly smooth and even.
14. Use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
15. When doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
16. Brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
17. Cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
18. Cut and eat !
19. This dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.
Title: Fudge Cookies
Ingredients:
- 15 1/4 eggs
- 2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350. Grease baking sheets.
2. Combine cake mix, eggs, and oil in large bowl. Stir until thoroughly blended.
3. Stir in chocolate chips and walnuts. Mixture will be stiff.
4. Shape dough into 36 1 1/4 inch balls. Place 2 inches apart on prepared baking sheets.
5. Bake at 350 for 10 to 11 minutes. Cookies will look moist. Do not overbake. Cool 2 minutes on cooking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Title: Greek Almond Macaroon Cookies (Amygdalota)
Ingredients:
- 2 almond paste
- 1 confectioners' sugar
- 1/4 rose water
- 5 -6
Instructions:
1. Cut almond paste into 1/2 inch pieces.
2. In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
3. With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
4. Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
5. Bake in a preheated 350 degree oven until golden brown, about 20 minutes.
Title: Over-The-Moon Banana Pudding
Ingredients:
- 2 vanilla pudding mix
- 4 milk
- 1 sour cream
- 8 bananas
- 3
- 1
Instructions:
1. Cook pudding mix and 4 cups milk in a saucepan according to package directions. Remove pan from heat; let stand 10 minutes. Whisk in sour cream; let stand until pudding thickens.
2. Pour half of pudding into a 2-quart baking dish. Layer about 40 chocolate-marshmallow sandwich wedges evenly over pudding. Top evenly with banana slices and remaining half of pudding. Top with whipped topping. Arrange remaining sandwich wedges around outer edge of dish. Cover and chill at least 2 hours or overnight.
Title: Mashed Potato Spice Cake With Caramel Frosting
Ingredients:
- 2 all-purpose flour
- 5 baking powder
- 2 cinnamon
- 1 salt
- 1/2 clove
- 1/2 butter
- 1 margarine
- 2 sugar
- 1 mashed potatoes
- 4 pecans
- 4 raisins
- 1 maraschino cherry
- 1 butter
- 3/4 brown sugar
- 3/4 milk
- 1 1/2 confectioners' sugar
- 1/4 vanilla extract
- 1 1/2 pecan halves
- 1
- 8
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour two 9-inch layer pans.
3. Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
4. In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
5. At low speed, gradually beat in flour mixture.
6. At hight speed, beat egg whites until stiff peaks form.
7. With whisk or rubber scraper, fold egg whites into flour mixture.
8. Stir in nuts, raisins and cherries.
9. Turn into pans.
10. Bake 40 minutes.
11. Let stand 1 minute before turning out to cool.
12. For Caramel Frosting:
13. Melt butter in medium saucepan.
14. Remove from heat.
15. Add brown sugar, stirring until smooth.
16. Over low heat, bring to boiling, stirring.
17. Boil, stirring one minute.
18. Remove from heat.
19. Add milk.
20. Over low heat, return just to boiling.
21. Remove from heat and cool to 100°F on candy thermometer.
22. (Bottom of pan will feel lukewarm.).
23. To cool quickly, set pan in ice cubes.
24. Gradually add confectioners sugar.
25. Beat at low speed until blended inches.
26. Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
27. Add vanilla.
28. Spread half on bottom layer of cake, letting it drip down sides.
29. Place second layer on cake.
30. Spread remaining frosting, allowing it to drip down sides.
31. Swirl top of cake with back of spoon.
32. Arrange pecans on top of cake.
Title: 4th of July Trifle
Ingredients:
- 2 cream cheese
- 2 confectioners' sugar
- 8 sour cream
- 1/4 vanilla
- 1 strawberry
- 1/2 blueberries
- 1 sugar
- 1
- 3/4
- 3
Instructions:
1. Cream together cream cheese and confectioners sugar.
2. Add sour cream, vanilla and 1/4 tsp almond flavoring.
3. Set this mixture aside.
4. In separate bowl whip the whipping cream and add to cream cheese mixture.
5. Tear up angel food cake and mix in with cheese mixture.
6. In separate bowl (s) place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
7. (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
8. In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
9. Garnish the top with berries.
10. Refrigerate for a couple of hours.
11. This looks absolutely beautiful and taste just as great!
12. Peaches work really well with this as well.
Title: Farmhouse Chocolate Cake
Ingredients:
- 7 bittersweet chocolate
- 1/2 unsalted butter
- 1 unsalted butter
- 1/4 cake flour
- 1/2 eggs
- 1 heavy cream
- 3
- 3/4
- 1
Instructions:
1. Preheat oven to 400.
2. Lightly butter an 8 inch springform pan.
3. In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
4. In a medium bowl, blend the flour and 1/2 cup sugar.
5. Add eggs and mix well.
6. Add the melted chocolate and butter to the bowl and with an electic mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted.
7. Pour the batter into the prepared pan and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry.
8. Unmold the cake onto a rack and let cool; it will fall to about half its original height.
9. Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
10. In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
11. Continue whisking until smooth and glossy.
12. Place sheets of waxed paper under the cake and cooling rack.
13. Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
14. After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
15. Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.
Title: Fake Chocolate Eclairs
Ingredients:
- 2 fat-free vanilla pudding
- 3 milk
- 8 Cool Whip
- 48
Instructions:
1. Combine milk and pudding packages; mix until pudding consistancy.
2. Fold in lite cool whip.
3. In a 9 x 13 pan, create one layer of the club crackers (approx. 24 crackers).
4. Spoon 1/2 of the pudding mixture over the crackers.
5. Create a second layer of club crackers on top of pudding mixture.
6. Spoon remaining 1/2 of pudding mixture on top of second layer of crackers.
7. Microwave chocolate icing for 30 seconds to 1 minute to thin out icing.
8. Pour and spread chocolate icing over the pudding mixture.
9. Cover and refridgerate overnight.