lumicero/recipes-ing2inst huggingface dataset:
Title: Tommy Bahama Key Lime Pie With White Chocolate Mousse Whipped Cr
Ingredients:
- 1 sweetened condensed milk
- 1 key lime juice
- 2 1/2 lime, zest of
- 3/4 lime
- 1 heavy cream
- 1 powdered sugar
- 1 pure vanilla extract
- 8
- 3
- 1/4
- 1/2
Instructions:
1. To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
2. Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
3. Shell should look golden brown. Let cool at room temperature.
4. While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
5. Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
6. Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
7. To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
8. Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
9. Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
10. Cut a slice in your lime "wheels," twist and place in the center of each piece.
Title: Buttery Ricotta Cookies
Ingredients:
- 1/2 butter
- 1/4 ricotta cheese
- 1 vanilla
- 1 sugar
- 1 egg
- 2 flour
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Mix butter and ricotta cheese until creamy. Add vanilla and mix well.
2. Gradually add the sugar, then the egg, then the remaining ingredients.
3. Roll into 1 inch balls, place on a greased baking sheet and flatten slightly.
4. Bake at 350 degrees F. for 10 minutes, or just until edges turn golden.
5. Cool on a wire rack.
Title: N'dizi No Kastad (Banana Custard, Zanzibar Style)
Ingredients:
- 3 -4 bananas
- 3 prepared vanilla pudding
- 1 custard
- 1/2 cinnamon
- 1/4 ground cloves
- 1/2 nutmeg
- 4 sugar
- peanuts
Instructions:
1. If a mix is used, prepare the vanilla pudding or custard.
2. Slice the bananas and heap in 6 to 8 champagne or other wine glasses.
3. Spoon the custard over the bananas.
4. Chill and permit the custard to set.
5. Mix the topping ingredients together; place a heaping tablespoonful of the topping on each pudding.
6. Serve.
Title: Ez Cinnamon Oatmeal Spice Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1/2 ground ginger
- 1/2 ground allspice
- 1/4 ground nutmeg
- 1/8 ground cloves
- 3 quick-cooking oats
Instructions:
1. Preheat oven @ 375 degrees.
2. In a food processor, puree butter, white sugar, brown sugar, eggs and vanilla.
3. In a large mixing bowl combine flour, baking powder, salt,cinnamon, ginger, allspice, nutmeg and cloves; add pureed mixture slowly.
4. Add oats; mix well.
5. Cover and refrigerate mixture for 1-2hours.
6. Lightly spray cookie sheets with butter flavored canola cooking spray; you will only have to do this once if using non-stick baking sheets.
7. Spoon dough into 1 inch balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
8. Bake for 8-9minutes in preheated oven.
9. Allow cookies to cool on baking sheet for 1-2 minutes before transferring to wire racks for cooling.
Title: Strawberries Stuffed With Cranberry Mascarpone
Ingredients:
- 8 mascarpone cheese
- 1/4 dried cranberries
- 1/2 orange zest
- 1 strawberries
- 12
Instructions:
1. Combine mascarpone cheese, dried cranberries, orange zest, and liqueur in a bowl.
2. Pipe the cheese mixture onto the strawberry halves using a pastry bag fitted with an open star tip. The tip should be large enough so the cranberry bits do no clog the tip.
3. Chill then serve.
Title: Magic Carpet Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sugar
- 1 egg
- 2 2/3 vanilla
- 1/2 flour
- 1/2 baking powder
- 1/2 - 3/4 salt
Instructions:
1. Preheat oven to 375°F Mix butter, sugar, egg and flavoring until creamy. Measure flour by sifting. Mix dry ingredients. Blend into butter mixture.
2. Divide dough in half, reserve for trim. Roll remaining dough in 2 (12x6-inch) rectangles on a well-floured or cloth covered board. Cut each rectangle lengthwise in 3 equal strips. With a spatula, carefully lift each strip to a parchment lined baking sheet, placing 1 inch apart.
3. Spoon reserved dough into a cookie press. Work in 2 teaspoons cream if it is too dry. Using the smallest star design, press out long ropes on each side of strip, and also 1 down center, pressing down slightly to seal. If you do not have a cookie press, you can roll long, thin ropes instead. Bake about 10 minutes, or until edges are delicately browned.
4. Cool. Fill in the rows of trim with jelly or icing. Carefully cut 1-inch diagonal pieces with a sharp knife.
Title: Banana Boats
Ingredients:
- 2 bananas
- 1/4 miniature marshmallow
- 1/4
Instructions:
1. Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side.
2. Stuff the banana with marshmallows and chocolate chips.
3. Wrap each banana in aluminum foil and cook over a fire, on the grill or in a 300 degree oven for 5 minutes, or until chocolate is melted.
4. Eat with a spoon.
Title: Monkey Bars
Ingredients:
- 1 butter
- 2 sour cream
- 1 brown sugar
- 1 Splenda sugar substitute
- 4 eggs
- 9 -10 bananas
- 2 vanilla
- 4 unbleached flour
- 1 1/2 old fashioned oats
- 1 baking soda
- 1 baking powder
- 1/2 ground nutmeg
- 1 1/2 salt
- 3/4 white chocolate chips
- 3/4 walnuts
- 1
Instructions:
1. Set oven to 350ºF.
2. Grease a 9 x 13" pan or large muffin pan, and set aside.
3. In a very large bowl and using a mixer, cream together the butter, sour cream, brown sugar, and Splenda until smooth.
4. Scrape sides with a rubber spatula, add the eggs, and mix until incorporated.
5. In a separate bowl, peel your bananas, break them up, and use your mixer to create a fairly smooth banana puree.
6. Add banana mixture and vanilla to your main bowl.
7. In another large bowl, combine flour, oats, baking soda, baking powder, nutmeg, and salt, and stir until it is well blended.
8. Slowly incorporate your dry ingredients into the liquid ingredients until it is smooth - you may need to switch to a spoon when it gets too thick.
9. Add white chocolate chips, semi-sweet chocolate chips, and chopped walnuts (if desired).
10. Pour into greased 9 x 13" pan or make into individual mini-loafs, muffins, etc.
11. Bake for 80-90 minutes or until a toothpick comes out fairly clean.
12. I recommend resisting temptation and allowing them to cool sufficiently so that you don't burn your tongue/mouth, but who am I to judge if you can't wait.
Title: Mint Bon Bon Cake
Ingredients:
- 1 mint chocolate chip ice cream
- 1/3 butter
- 1/2 margarine
- 1 sugar
- 1 1/2 egg
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1/2 - 1 buttermilk
- 2 -3 flour
- 1/2 milk
- 2 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 1/2
- 1
- 2 -3
Instructions:
1. Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
2. In large mixer bowl, cream butter and sugar.
3. Add egg; beat until smooth.
4. Add flour, baking powder, soda, salt, buttermilk, peppermint extract, food coloring and softened ice cream.
5. Beat at low speed until well blended, about 2 minutes.
6. Pour into generously greased and lightly floured 8-inch square pan.
7. Bake at 350* for 35 to 40 minutes until top springs back when touched lightly in center.
8. Cool 10 minutes; remove from pan.
9. When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping.
10. Frost with Peppermint Frosting. Garnish with shaved chocolate.
11. Peppermint Frosting:
12. In small saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely.
13. In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream.
14. Blend in peppermint extract and food coloring.
Title: Flourless Chocolate Cake:
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 2 cognac
- 6 eggs
- 1/2 granulated sugar
- 2 granulated sugar
- 4 bittersweet chocolate
- 1/3 heavy cream
- 2 honey
- 1/3
- 3
Instructions:
1. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
2. Butter the bottom and sides of a 9-inch springform pan.
3. Line the bottom of the pan with a round of parchment or waxed paper; butter the paper.
4. In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
5. Gently whisk until smooth. Remove from heat and stir in the cognac.
6. Let cool.
7. In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended. Stir in the melted chocolate mixture.
8. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
9. Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
10. One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are still but not dry.
11. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
12. Do not over mix.
13. Pour the batter into the prepared pan.
14. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
15. Transfer the pan to a wire rack and cool for 10 minutes.
16. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side.
17. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely.
18. Wrap in plastic and refrigerate overnight.
19. Chocolate glaze:
20. Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
21. Assemble the cake:
22. Remove the cake from the refrigerator and remove the plastic wrap from the cake.
23. Place the cake on a wire rack set over a baking sheet.
24. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
25. Drizzle the top of the glazed cake with the melted milk chocolate.
26. Serve the cake immediately, or refrigerate.
27. Bring the cake to room temperature before serving.
Title: Almond Torte
Ingredients:
- 1 3/4 confectioners' sugar
- 3/4 confectioners' sugar
- 2 salt
- 4
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup almonds.
2. In a food processor, process remaining 1 ½ cups almonds with ¾ cup confectioners’ sugar until finely ground; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
4. Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
Title: Lemon Scones With Clotted Cream
Ingredients:
- 225 plain flour
- 2 baking powder
- 1 lemon
- 75 butter
- 2 sugar
- 1 egg
- 50 milk
- 1
- 200
Instructions:
1. Preheat the oven to gas 6, 200C, fan 180°C Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg, and enough milk to make a soft dough. Handle as little as possible to keep it airy.
2. Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1/2in) cutter, then reroll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
3. Fill the scones with lemon curd and cream. Press the tops down gently so they stick.
Title: Chocolate Turtle Brownies
Ingredients:
- 2 butter
- 1/2 margarine
- 3 eggs
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 1/4 baking soda
- 1 vanilla extract
- 1/2 walnuts
- 12 milk
- 1
Instructions:
1. PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
2. MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in eggs. Add flour, sugar, baking soda and vanilla extract; stir well.
3. SPREAD batter into prepared baking pan; sprinkle with remaining morsels and walnuts.
4. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
5. MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over warm brownies. Cool in pan on wire rack.
Title: Sour Cream Cookies W/ Raisins
Ingredients:
- 1/2 butter
- 1 margarine
- 1 light brown sugar
- 2 egg
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 sour cream
- 1/2 raisins
- pecans
- walnuts
Instructions:
1. Cream butter and sugar until light and fluffy; beat in egg.
2. Add sifted dry ingredients alternately with sour cream, beating after each addition until smooth.
3. Stir in raisins and chopped pecans or walnuts.
4. Drop by teaspoonfuls onto lightly greased baking sheets.
5. Bake at 400° for 10 to 12 minutes.
Title: Cheeseburger Meatloaf
Ingredients:
- 2 ground beef
- 3/4 onion
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Title: Dave's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1 eggs
- 4 carrots
- 2 vanilla
- 1 1/2 nutmeg
- 1/2 cinnamon
- 1 ground cloves
- 1 allspice
- 3/4 rose water
- 1 crushed pineapple
- 1 walnuts
- 8 raisins
- 1/2
Instructions:
1. This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
2. Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.
Title: Chocolate Salami (Lebanese)
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 1/3 honey
- 3 eggs
- 3/4 cocoa powder
- 1 vanilla extract
- 3 cornstarch
- 3/4 hazelnuts
- 1
Instructions:
1. Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.
2. Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.
3. Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.
4. Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
5. When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.
6. To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer.
Title: Cinnamon Cookies
Ingredients:
- 1 shortening
- 3/4 confectioners' sugar
- 2 cake flour
- 1 cinnamon
- 1
Instructions:
1. Cream shortening and sugar thoroughly, then add flour and nuts. Blend together with cinnamon.
2. Drop by spoon on a greased cookie sheet and bake 10 to 12 minutes at 350.
3. Sprinkle top of cookies with confectioner sugar.
Title: Hazelnut Chocolate Parfaits
Ingredients:
- 1/4 cream cheese
- 3 confectioners' sugar
- 3 vanilla extract
- 1 heavy whipping cream
- 1 pecans
- 1/2
- 1
Instructions:
1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 2 tablespoons hazelnut spread.
2. In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Beat in chocolate mixture. Fold in whipped cream.
3. Spoon into two parfait glasses. Dollop with additional whipped cream if desired.
4. In a microwave safe bowl, melt remaining hazelnut spread; stir until smooth. Drizzle over parfaits; sprinkle with pecans.
Title: Cherry Surprise
Ingredients:
- 2 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. Spread pie filling in greased crock pot. Sprinkle dry cake mix over the top. Pour melted butter over the top.
2. Cover and cook on high for 2 hours or low for 4 hours. Serve warm with vanilla ice cream.
Title: Melting Chocolate Cake
Ingredients:
- 6 eggs
- 250 caster sugar
- 95 flour
- 45 potato flour
- 30 baking chocolate
- 180 white rum
- 375
- 5
Instructions:
1. Whip the eggs in a bowl.
2. Add the sugar and whip until the mixture doubles in volume.
3. Mix the cocoa powder, the flour and the potato flour, bolt it through a sieve and delicately mix it with the batter.
4. Butter the cake tin, slightly coat with flour and spread out the paste.
5. Bake it in the oven at medium temperature (200° C) for about 15 to 20 minutes.
6. During the baking time, whip the cream- not too hard, it must stay creamy.
7. Keep it in the refrigerator.
8. When the cake has cooled down, cut it in two parts horizontally and soak them with the rum.
9. Melt the chocolate at 40° C.
10. Quickly mix the cooled, melted chocolate with the cream.
11. Whip energetically.
12. Rapidly spread this cream over the pastry.
13. Quickly smooth the surface.
14. Cool the cake for 3 hours in the refrigerator.
15. Turn out the cake from the tin and dust with cocoa powder.
Title: Makeover Pound Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 1/4 unsweetened applesauce
- 1 1/4 vanilla extract
- 1/2 lemon peel
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. In a small mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
2. Add eggs, one at a time, beating well after each egg addition.
3. Stir in the applesauce, vanilla and lemon peel.
4. Combine the flour, baking powder and salt together and add to the creamed mixture just until blended.
5. Transfer to an 8" loaf pan which has been sprayed with non-stick cooking spray.
6. Bake at 350F for 45-55 minutes or until golden brown and cake tester inserted comes out clean.
7. Cool for 10 minutes before removing to a wire rack to cool completely.
Title: Caramel Filled DelightFulls™ Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
6. *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Title: Fruitcake
Ingredients:
- 2 dates
- 1 brazil nut
- 1 walnuts
- 1 salt
- 1/2 sugar
- 1 1/2 flour
- 2 baking powder
- 1 cherry juice
- 1/2 eggs
- 4 vanilla
- 1
- 3
Instructions:
1. melt lard
2. sift dry ingredients together
3. beat eggs well.
4. leave dates cherries and nuts whole
5. mix the fruit and nuts with flour mixture
6. add cherry juice and vanilla
7. add eggs
8. and lard.
9. bake in 2 lined and greased pans at 300 degrees for about 1 1/2 hours.