lumicero/recipes-ing2inst huggingface dataset:
Title: Southern Comfort Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1/2 cold water
- 4 pecans
- 1/2 walnuts
- 1/2 butter
- 1 water
- 4 granulated sugar
- 1/8
- 1/2
- 1/4
Instructions:
1. Preheat your oven to 325.
2. Combine all of the cake ingredients in a large bowl and beat at a medium speed for 2 minutes.
3. Pour into a greased and floured 10" tube or 12" bundt pan.
4. Bake at 325 for one hour; cool on rack.
5. Invert on a serving plate.
6. To make the glaze, melt butter in a saucepan; stir in water and sugar and boil for 3 minutes stirring constantly. Remove from heat and stir in the Southern Comfort.
7. Prink the top of the cake and drizzle half of the glaze evenly over the top and sides.
8. After the cake has completely cooled, reheat the remainder of the glaze and brush evenly over the entire cake.
9. Sift 1 teaspoon of powdered sugar over the cake just before surving.
Title: Citrus Chiffon Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 eggs
- 5 orange zest
- 3 lemon peel
- 1 cream of tartar
- 2 confectioners' sugar
- 3/4
- 1/2
- 1
Instructions:
1. Adjust oven rack to lowest position. Preheat oven to 325.
2. Sift flour, sugar, baking powder and salt into large bowl.
3. Make a wide well in center. Add oil, then egg yolks, orange and lemon peels and juice. Whisk until smooth; set aside.
4. Beat egg whites in large mixer and beat to stiff peaks. Gradually pour in yolk mixture in thin, steady stream; fold in gently.
5. Pour batter into ungreased 10-inch tube pan. Bake 55 minutes or until toothpick inserted halfway between tube and side of pan comes out clean and cake springs back when touched gently. Immediately invert pan onto a funnel or bottle; let stand until completely cool.
6. To loosen, run metal spatula or knife around side and tube. Invert onto serving plate and remove pan. Sprinkle with confectioners sugar.
Title: Fudge Krispies
Ingredients:
- 1 butter
- 1/2 light corn syrup
- 1/2 vanilla
- 2 powdered sugar
- 1
- 4
Instructions:
1. Combine milk chocolate chips, butter, and corn syrup.
2. Melt over low heat until smooth.
3. Remove from heat.
4. Stir in vanilla and sugar.
5. Add Rice Krispies, mixing lightly until well coated.
6. Spread in buttered 13x9-inch pan.
7. Chill until firm.
8. Cut into squares.
9. Store in refrigerator.
Title: Burnished Bananas
Ingredients:
- 1 banana
- 1/2 - 1 honey
- 1/2 dark rum
Instructions:
1. Preheat oven to 400F.
2. Lay unpeeled banana on the oven rack and roast for 15 minutes.
3. The skin will be a uniform black-brown and the inside will be soft.
4. Using a sharp knife, slit the banana from end to end.
5. Drizzle with honey and if desired, rum.
6. Eat with a spoon.
Title: Bramley Apple and Sticky Toffee Puddings
Ingredients:
- 100 butter
- 100 light brown sugar
- 100 self raising flour
- 2 eggs
- 4 milk
- 225 apples
- 100
- 150
Instructions:
1. Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples.
2. Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins.
3. Place the toffees and cream together in a bowl. Microwave on High for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
4. Turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
5. To cook conventionally: Preheat the oven to 180oC/Fan 160oC/350oF/Gas Mark 4. Spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. Cover with folded pleated baking parchment and foil and stand in a roasting tin. Pour boiling water to come half way up the outside of the moulds and bake for 30mins. Heat the toffees and the cream together in a small pan until smooth sauce forms.
Title: Chocolate Chocolate Chip Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 sour cream
- 1 warm water
- 1/2
- 1 1/2
Instructions:
1. Lightly mist a 12 cup Bundt or tube pan with cooking oil spray, then dust with flour. Shake out the excess flour and set pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl.
3. Blend with an electric mixer on low speed for 1 minute until the batter looks thick and well combined.
4. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
5. Pour the batter into the prepared pan.
6. Bake at 350 degrees in the center of the oven 45 to 50 minutes.
7. Remove pan from the oven and place on a wire rack to cool for 15 minutes. Serve while still warm.
Title: Raspberries and Chambord in Meringue
Ingredients:
- 1 fresh raspberries
- 1/3 frozen raspberries
- 1 1/4 sugar
- 2 Chambord raspberry liquor
- 1/8 cream of tartar
- 1/2 sugar
Instructions:
1. RASPBERRY FILLING:
2. Combine raspberries, sugar, and Chambord and set aside.
3. HOW TO MAKE MERINGUES:
4. Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
5. Continue beating until glossy and very stiff peaks are formed.
6. Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
7. Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
8. Remove from paper and cool on wire racks.
9. Fill with equal amounts of raspberry filling.
10. Enjoy.
Title: Pineapple Cake With Raspberry Sauce
Ingredients:
- 1 butter
- 6 instant lemon pudding mix
- 1/4 lemon juice
- 1 cornstarch
- 1 frozen sweetened raspberries
- 1 lemon juice
- 2
- 1/2
- 3
- 2
- 1
Instructions:
1. Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
2. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
3. To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
Title: Watermelon and Feta Salad With Serrano Chile Vinaigrette
Ingredients:
- 1 olive oil
- 2 fresh lime juice
- 2 champagne vinegar
- 2 fresh thyme
- 1 shallot
- 1 serrano chili
- 1 salt
- 1/3 watermelon
- 1 feta cheese
- arugula
- lime
Instructions:
1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
2. Season with salt to taste; chill in refrigerator.
3. Remove rind from watermelon and slice flesh into 3" squares.
4. To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
5. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.
Title: Red 'n' Whites
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 1/2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 36 strawberries
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, beat butter with the cream cheese until well blended.
3. Beat in the sugar and vanilla, then stir in the flour until well mixed.
4. Using a ½ tablespoon, shape the mixture into small balls and place 2 inches apart on cookie sheet.
5. Make small indentations with your thumb.
6. Carefully place strawberry half, seed side up in each indentation.
7. Bake 12 to 18 minutes or until very lightly brown. Cool on racks.
8. Side note: I found that I only needed to bake them for 10 minutes to get the right "light-brown" color needed .
Title: Cinnamon Apple Pizza
Ingredients:
- 1 brown sugar
- 1 butter
- 1/4
- 1
Instructions:
1. Set cinnamon roll icing aside. Separate dough into individual rolls; roll out each into a 4-in. circle. Arrange on a greased 12-in. pizza pan, overlapping edges. Bake at 400° for 8 minutes.
2. Spoon the apple pie filling over rolls to within 1/2 inches of edge. Combine the brown sugar and butter; sprinkle over pie filling. Bake 6-8 minutes longer or until the crust is golden brown. Cool. Drizzle with the reserved icing.
Title: Ricotta Puffs
Ingredients:
- 1 ricotta cheese
- 1 flour
- 1 egg
- 3 milk
- 1 sugar
- 2 baking powder
- 1/2 vanilla extract
- 1 honey
Instructions:
1. Combine all ingredients except for the vegetable oil.
2. Heat oil in a pot or deep fryer over medium heat.
3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
5. Sprinkle on powdered sugar if desired.
Title: Sugar Cookie Cutouts
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 2 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375. Beat butter for 30 seconds. Add sugar; beat until combined. Add egg; beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough in half. cover and chill one portion of dough. On a floured surface, roll other portion of dough 1/4 inch thick. Cut with cookie cutters dipped in flour; reroll trimming and repeat cutting dough. Arrange cutouts on ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining portion of dough.
3. Decorate cookies as desired or with my royal icing receipe.
Title: Chocolate Mocha Truffle Cakes
Ingredients:
- 4 bittersweet chocolate
- 1/2 unsalted butter
- 2 eggs
- 2 sugar
- 1/3 flour
- 2 coffee ice cream
- 1
- 3
Instructions:
1. Heat oven to 325°F Butter six 5-ounce custard cups.
2. Heat chocolate with butter in saucepan over low heat, stirring often, until chocolate is nearly melted. Remove from heat. Stir until chocolate is completely melted.
3. Beat eggs, yolks, and sugar on medium speed until thick and pale (about 4 minutes). Beat in four, 1 tablespoon at a time.
4. Add liqueur and chocolate mixture. Beat until light and fluffy (about 4 minutes).
5. Divide batter among custard cups, place on cookie sheet. Bake 18-20 minutes just until tops are firm and rounded and cake begins to pull away from sides.
6. Let cakes cook a few minutes, then run a knife around the edges. Invert onto individual dessert plates. Serve immediately with coffee ice cream.
Title: Cranberry Salad
Ingredients:
- 1 fresh cranberries
- 2 cranberries
- 2 hot water
- 1 raspberry Jell-O gelatin
- 1 crushed pineapple
- 1 pecans
- pecans
- walnuts
Instructions:
1. Cook berries in hot water until berries POP open.
2. Remove from heat.
3. Add other ingredients; mix well.
4. Pour into dish and refrigerate several hours.
Title: Lemon-Lime Poppy Seed Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 poppy seed
- 1/4 eggs
- 4 water
- 1/2 lemon juice
- 1/2 lime juice
- 1/4 confectioners' sugar
- 1/4 lemon juice
- 1 3/4 lime juice
- 2
Instructions:
1. In a large mixing bowl, combine the first eight ingredients.
2. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
3. Pour into a greased and floured 10-inch fluted tube pan.
4. Bake at 350* for 40-45 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
Title: Cambodian Stuffed Pumpkin
Ingredients:
- 1 pumpkin
- 5 palm sugar
- 3/4 coconut cream
- 2
Instructions:
1. Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
2. Spoon out flesh when pumpkin is ready.
3. Whisk the egg yolks with the palm sugar.
4. Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
5. Pour into the pumpkin and bake in the oven for 25mins at 170°C.
6. Custard will set in the pumpkin.
7. Leave to cool.
8. To serve slice the pumpkin like you would cutting a cake.
9. Perfect with chocolate sauce or vanilla ice cream.
Title: Chocolate Mousse Cake
Ingredients:
- 2 eggs
- 12 cream of tartar
- 6 sugar
- 1 1/2 vanilla extract
- 1/4
- 1/2
- 1
Instructions:
1. Whip whipping cream, sugar and vanilla. Set aside.
2. Melt chocolate on stove over a low heat, or in the microwave.
3. Separate eggs adn add the yolks to the chocolate mixture.
4. Beat egg whites. Add cream of tartar and beat until stiff.
5. Fold 3/4 whipped cream into the chocolate mixture.
6. Fold the egg whites into the chocolate mixture.
7. Line a 10 inch springform pan with chocolate wafers, covering the bottom and sides.
8. Fill the pan with the chocolate mixture, next adding the whipped cream on top.
9. Microwave the mini chocolate chips until they are just soft. Sprinkle the chips on top of the cake and drizzle some chocolate sauce over.
10. Chill for at least one hour.
Title: Banana Muffins
Ingredients:
- 2 bananas
- 1 1/4 sugar
- 2 eggs
- 1/2 shortening
- 4 milk
- 1 vanilla
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
Instructions:
1. Combine shortening and sugar. Add mashed bananas and beaten eggs. Then add milk and vanilla. Combine dry ingredients and add to first mixture.
2. Line muffin tins with paper cups (medium size) and bake in 375F oven for 20 minutes.
Title: Compota De Peras (Pear Compote)
Ingredients:
- 2 pears
- 3/4 granulated sugar
- 1 1/2 water
- 1 cinnamon stick
- 1 lemon, zest of
Instructions:
1. Place pears in saucepan with all the remaining ingredients, and bring to a boil over medium heat. Cook 10 to 15 minutes or until the pears are very soft but still hold their shape.
2. Remove from heat and let cool a little.
3. Serve warm or at room temperature with some of the cooking sauce.
4. NOTE: For a birthday celebration, I served these with the pears whole (which I peeled but didn't core, and I cooked them whole). It provided only 2 servings though. But you can cut the pears in half, remove the core, and you'll get double the servings.
Title: Old Fashion Sour Cream Donuts
Ingredients:
- 1 1/8 cake flour
- 3/4 baking powder
- 1/2 salt
- 1/4 - 1/2 ground nutmeg
- 1/4 sugar
- 1 shortening
- 1 sour cream
- 1/3 canola oil
- 1 3/4 confectioners' sugar
- 3/4 light corn syrup
- 1/8 salt
- 1/4 vanilla extract
- 3 hot water
Instructions:
1. Sift your dry ingredients in a medium size bowl, set aside.
2. In another bowl, mix your wet ingredients.
3. Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.
4. Refrigerate for an hour.
5. Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes. If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.
6. Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!
7. Fry your donuts until browned on each side, drain on wire rack or paper towels.
8. Dip in your glaze and give a few minutes for the glaze to set up.
9. For the Glaze: Mix everything in the order it's listed, add more water for a thinner glaze.
Title: Pumpkin Bars w/ cream cheese frosting
Ingredients:
- 2 sugar
- 1/2 pumpkin
- 1 eggs
- 4 Bisquick baking mix
- 2 cinnamon
- 2 cream cheese
- 1 margarine
- 1/3 butter
- 1 milk
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Heat oven to 350 degrees F.
2. Grease a 13x9 inch pan, set aside.
3. Beat sugar, oil, pumpkin and eggs in a large bowl w/a mixer on medium speed.
4. Scrape bowl occasionally-- mix for 1 minute.
5. Stir in baking mix and cinnamon.
6. Pour into greased pan.
7. Bake for 25 minutes.
8. Allow to cool, then frost w/cream cheese frosting.
9. CREAM CHEESE FROSTING: Beat cream cheese, margarine, milk and vanilla until creamy.
10. Stir in powdered sugar until smooth and of desired consistency.
Title: Honey and Spice Loaf Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 ground cinnamon
- 1 ground ginger
- 1 baking soda
- 3/4 salt
- 1/4 ground cloves
- 2/3 honey
- 1/2 granulated sugar
- 1/2 eggs
- 2 boiling water
- 1/2 raisins
- 1
Instructions:
1. Preheat oven to 325°F (160°C). Butter and flour a 9 x 5 x 3-inch metal loaf pan.
2. Whisk first 6 ingredients in medium bowl to blend.
3. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes.
4. Beat in dry ingredients in 2 additions.
5. Beat in 1/2 cup boiling water. Stir in raisins.
6. Transfer batter to prepared pan.
7. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes.
8. Cool cake in pan 10 minutes.
9. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.).
Title: Microwave Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 1 lemon juice
- 1 all-purpose flour
- 1/4 brown sugar
- 3/4 ground cinnamon
- 1/4 ground allspice
- 1/3 butter
- 1/2 margarine
- walnuts
- vanilla ice cream
Instructions:
1. Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
2. In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs.
3. Add walnuts.
4. Sprinkle over filling.
5. Microwave, uncovered, on high for 3-4 minutes or until bubbly.
6. Serve warm with ice cream.
7. Yield: 4 servings.
Title: Bananas Con Mousse De Duraznos - Bananas With Peach Mousse
Ingredients:
- 4 bananas
- 2 fresh lemon juice
- 1/4 Curacao
- 1/2 sugar
- 1 -2
- 1/2
- 2
- 3
Instructions:
1. Peel the bananas and slice into 1/4-inch-thick rounds.
2. In a medium-size mixing bowl, toss the bananas with the lemon juice and curaçao. Transfer to a 6-cup glass dish.
3. Top evenly with the nuts.
4. In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form.
5. Place the 1 cup peaches in a blender or a food processor and process until smooth.
6. Gently fold peach puree into the whipped cream.
7. In a medium-size mixing bowl with an electric mixer, whip the egg whites until soft peaks form.
8. Beat in the sugar 1 tablespoon at a time.
9. Fold the peach mixture into the egg whites.
10. Spread on top of the nuts and bananas. Cover with plastic wrap and refrigerate until needed.
11. This is best if made only a couple of hours ahead.
12. To serve, divide the mixture between 6 stemmed glasses or dessert dishes.
13. Spoon some of the liquid that collects on the bottom of the glass dish on top of each dessert.
14. Garnish with sliced peaches or chopped nuts.
Title: Chocolate Wattleseed Biscuits
Ingredients:
- 300 self-raising flour
- 125 caster sugar
- 25 unsalted butter
- 250 wattleseed
- 3
Instructions:
1. Preheat oven to 170.C.
2. Sift flour, cocoa & wattleseed.
3. Cream butter & sugar & then work flour into the mix, it will look dry but will eventually bind into a dough.
4. Roll into small balls and place well apart on a greased oven tray. Flatten gently with the back of a fork.
5. Bake at 170.C for 5 mins then reduce heat to 150.C & cook for a further 10 minutes.
6. Transfer to a wire rack to cool & harden & then store in an airtight container.
Title: Rich Coconut Cake or Sweet Bread Topping
Ingredients:
- 1/4 butter
- 1/4 heavy cream
- 1 brown sugar
- 1 coconut
Instructions:
1. Mix the everything in a bowl.
2. Spread evenly over the warm cake (it can still be in the pan).
3. Place 2 inches below your broiler for 2-4 minutes -- just until lightly browned.
4. Cool on a wire rack.
Title: Almond, Pear, and Chocolate Brioche
Ingredients:
- 2 sugar
- 2 rum
- 2 pears
- 1/2 sugar
- 3/4 salt
- 1/4 butter
- 8 eggs
- 2 chocolate chips
- 8
- 1/4
Instructions:
1. Poach the pears: combine 1 cup water, the sugar, and the rum, if using, in a medium saucepan. Bring to a simmer over medium heat. Add the pears to the saucepan. Once the mixture starts to simmer again, cook for 4 minutes, until cooked through and slightly translucent. Remove from heat and let cool.
2. Prepare the almond cream: combine the sugar, almonds, and salt in a food processor and mix until finely ground. Add the butter and mix again until blended. Add the eggs one by one and process until creamy. (You can prepare the pears and almond cream up to a day in advance. Transfer to separate airtight containers, leaving the pears in the syrup, and refrigerate.).
3. Preheat the oven to 350F and line a baking sheet with parchment paper. Remove the pear pieces from the syrup with a slotted spoon and slice them thinly and horizontally, making sure they retain their shape.
4. Dip each side of the brioche slices lightly in the syrup. If the slices seem too fragile to be dipped without falling apart, use a pastry brush to coat. Arrange on the baking sheet. Spread 2 tablespoons almond cream on each slice, working carefully to avoid tearing. Use the blade of a knife to lift each pear quarter, press gently on the slices of pear to fan them out, and transfer onto each piece of brioche.
5. Bake for 15 minutes, until the almond cream is set and golden. Transfer to a rack and let cool for 5 minutes. Sprinkle with chocolate chips and serve slightly warm or at room temperature. (In the unlikely event that you have leftovers, they will keep for up to a day, wrapped in foil and refrigerated. Reheat for 5 minutes in a 350F oven.).
Title: Lemon Lime Poke Cake
Ingredients:
- 2 boiling water
- 2 lime Jell-O gelatin
- 1 Cool Whip
- 1
Instructions:
1. Place cake layers,top sides up in 2 clean 9-inch round cake pans.
2. Pierce layers all over with a fork.
3. Stir 1 cup boiling water into each flavor of jello (in separate bowls) for 2 minutes until dissolved.
4. Carefully pour lemon jello over 1 cake layer and lime jello over the other layer Refrigerate for 3 hours.
5. Dip bottom of cake pan in warm water for 10 seconds to loosen cake.
6. Unmold onto serving plate.
7. Spread about 1 cup of Cool Whip over the top.
8. Unmold the other layer and place on top of the first layer.
9. Frost with remaining Cool Whip.
10. Keep refrigerated.