lumicero/recipes-ing2inst huggingface dataset:
Title: Bread Pudding With Vanilla Sauce
Ingredients:
- 3 1/2 skim milk
- 1 1/2 golden raisin
- 1 1/2 all-purpose flour
- 1/2 sweet butter
- 1 egg
- 1/4 milk
- 1 vanilla bean
- 1
- 2 1/4
- 5
- 1/2
- 1
Instructions:
1. Tear the bread into pieces and place it in a bowl. Bring the milk to a boil, remove from the heat and stir in the sugar until it has dissolved. Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.
2. Place the golden raisins in another bowl, add warm water to cover and let soak for about 15 minutes, then drain and squeeze out. Dust for flour, gently shaking off any excess.
3. Preheat the oven to 325°F Grease individual molds with butter and dust them with sugar. Pass the soaked bread through a strained into a bowl and add raisins, liqueur, egg and egg yolk, mixing wel. Spoon the mixture into the molds until they are three-fourths full.
4. Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 350 F and bake for a further 10 minutes. Remove from the oven, cool, then serve with the vanilla sauce.
5. To make the vanilla sauce, bring the milk just to a boil, then remove from the heat. Meanwhile, put the egg yolks and sugar into a heatproof bowl and scrape in the contents of the vanilla bean. Beat vigorously until lighty and fluffy. Gradually beat in the hot milk. Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle. Strain and let the vanilla sauce cool before serving.
Title: No-Bake Crisp Rice Cereal Treats by Trader Joes (Vegan-Friendly)
Ingredients:
- 1/2 brown sugar
- 1/2 creamy peanut butter
- 1 chocolate chips
- 7
Instructions:
1. Tip: to make measuring the agave syrup and peanut butter easier, grease inside the entire measuring cup first (I use a glass measuring cup). That way, the syrup and butter will slide right out.
2. Grease a 13 x 9-inch baking pan. Set aside.
3. Combine the brown sugar and agave syrup in a preferably non-stick saucepan.
4. Bring *just* to a boil; stirring often with a non-stick utensil.
5. Continue to stir until the brown sugar has dissolved. Remove carefully from heat.
6. In a large mixing bowl combine the brown sugar mixture with the peanut butter or seed/nut butter of choice. Mix well. If using, add the chips, too while the mixture is still very hot.
7. Add the Rice Krispies-type cereal and stir together.
8. Press the mixture into the baking pan. If desired, decorate the top of the treats with Holiday sprinkles/non pareils.
9. Cover and refrigerate for several hours to cool and harden. Tip: to harden more quickly, cover well and place in the freezer for approximately 1 hour.
10. Use a sharp knife to slice into squares.
Title: Baked Bananas With Strawberry Flambe
Ingredients:
- 6 bananas
- 1 butter
- 30 strawberries
- 1/4 brown sugar
- 1/4 Grand Marnier
Instructions:
1. Preheat oven to 350 degrees.
2. Peel bananas and arrange them, whole, side by side in a buttered baking dish.
3. Spread the butter on top of the bananas.
4. Rinse and hull the strawberries.
5. Arrange them in rows in the spaces between the bananas.
6. Sprinkle brown sugar over the berries and bananas.
7. Bake for 25 minutes, or until the bananas are cooked through.
8. Don't overbake.
9. To serve, warm the Grand Marnier and pour it over the bananas and berries.
10. Light immediately.
11. For the most impressive effect, do this at the table with the lights dim so the flame will show.
12. Serve as soon as the fire goes out.
Title: Orange Mould
Ingredients:
- 1 mandarin orange
- 1 1/2
- 1
Instructions:
1. Heat orange pop, but do not boil.
2. Mix in the jello powder.
3. Let set until thick, and then beat with mixer.
4. Mix dream whip according to directions.
5. Whip everything together.
6. Drain oranges and save a few pieces for decoration.
7. Fold into jello mixture, and pour into mould or pretty glass dish.
8. Decorate with reserved oranges.
Title: Greek Walnut Spoon Sweet
Ingredients:
- 2 walnuts
- 2 sugar
- 3 water
- 2 vanilla beans
- 1 fresh lemon juice
- 1/4
Instructions:
1. Wash the walnuts well; place in a saucepan and add water to cover by two to 3 inches; boil until the walnuts have got quite soft (there is no time for this); remove from water and put in a large bowl with enough cold water to cover; leave in water for 48 hours, changing water every 8 hours.
2. Boil the 2 lbs sugar with 3 cups water for 8 minutes; drain the walnuts from the water and insert an entire blanched almond into the centre of each walnut (this is done most easily using the pointy end of the almond to push it in); add the walnuts to the syrup and boil for 5-7 minutes; remove the saucepan from the fire and leave the walnuts to cool in the syrup for 24 hours.
3. Put the saucepan back on the fire and bring to a boil again; skim off any foam that develops on the surface; boil until the syrup thickens no time is given for this, add the lemon juice and the vanilla beans; continue boiling the walnuts for a few more minutes (5-8?) and remove from the fire; when cold, put up in jars.
Title: Gujiya or Perakiya( Indian Pastry Sweet)
Ingredients:
- 1 all-purpose flour
- 3 ghee
- 1 unsalted butter
- 1/2 salt
- 1 milk
- 1/2 sugar
- 3 raisins
- 3 cardamom powder
- 1/2 poppy seed
- 1
Instructions:
1. In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
2. How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.
3. Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.
4. For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
5. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
6. After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
7. The gujiyas can last for 7-8 days if stored in an air tight container.
Title: Thermomix Lemon Yogurt Cake
Ingredients:
- 210 all-purpose flour
- 2 baking powder
- 1/2 salt
- 300 sugar
- 1 lemon
- 120 yogurt
- 3 eggs
- 1 vanilla
- 100 olive oil
Instructions:
1. Preheat oven to 325 Fahrenheit.
2. Grease and line a 9x3 loaf pan.
3. Place the flour, baking powder and salt in TM bowl. Press and hold Turbo for 4 seconds to combine. Tip out and set aside.
4. Place sugar, lemon juice and zest in TM bowl. Press and hold Turbo for 5-10 seconds until combined.
5. Add the yogurt, eggs, vanilla and oil. Mix 15 seconds/speed 6.
6. Add the dry ingredients back to TM bowl. Mix 10 seconds/speed 4.
7. Pour into prepared pan and bake for 50 minutes to 1 hour.
Title: Chocolate Chip - Peanut Butter Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 2/3 unsalted butter
- 1/2 sugar
- 1/3 sugar
- 1/4 brown sugar
- 1/3 egg
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F Line 2 baking sheets with parchment paper.
2. Whisk flour, baking powder and salt in a medium bowl. Using an electric mixer, beat peanut butter, butter, butter 1/3 C sugar and brown sugar in a large bowl until smooth. Beat in egg and vanilla extract, then flour mixture (dough will look crumbly), Stir in chocolate chips and candy bar.
3. Place remaining 1/4 C sugar in a small bowl. Using 1 1/2 T. dough for each cookie, roll dough between palms to form balls. Roll balls in sugar and place on baking sheets, spacing 1-inch apart. Press cookies down into 1/3-inch rounds.
4. Bake cookies until edges are golden brown, 15-16 minutes. Transfer parchment paper with cookies to rack and cool.
Title: Torta De Laranja ( Orange Torte )
Ingredients:
- 1 1/8 sugar
- 1 butter
- 6 eggs
- 2 oranges, juice of
- 1 ground cinnamon
- 1/4 sugar
- 3/4
Instructions:
1. Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
2. With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
3. As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
4. While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
5. The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
6. With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
7. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
8. To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.
Title: Peaches and Cream Dessert
Ingredients:
- 3 butter
- 1/2 marshmallows
- 1 lemon juice
- 4
- 3
- 2
Instructions:
1. For crust: Mix together vanilla wafer crumbs and melted butter. Put all but 1 cup in the bottom of a 9x13 pan.
2. Melt together marshmallows, orange juice, and lemon juice. Chill until partially thickened.
3. Add peaches and whipped cream.
4. Fold all together.
5. Put into pan; put rest of crumbs on top.
6. Chill in refrigerator.
Title: Brandied Apple Cobbler
Ingredients:
- 8 granny smith apples
- 3/4 rome apples
- 1/2 walnuts
- 1/2 golden raisin
- 1/2 currants
- 1/2 dates
- 2 calvados
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 1/2 half-and-half
- 2 light brown sugar
- 1 cornstarch
- 1/2 cinnamon
- 1/2 ground coriander
- 1/4 salt
- 1 1/2 nutmeg
- apple cider
Instructions:
1. Preheat oven to 350°F.
2. Generously butter shallow 5-to 6-quart baking pan.
3. Spread apple slices in bottom of pan; sprinkle with walnuts, raisins, currants and dates.
4. Drizzle with 1/2 cup applejack or Calvados.
5. Combine flour,sugar, baking powder and salt in large bowl.
6. Cut in butter until mixture resembles coarse meal.
7. Blend in half-and-half to form thick, smooth batter.
8. Drop by heaping teaspoons on top of apple mixture to cover completely.
9. Blend brown sugar, cornstarch, cinnamon, coriander, salt and nutmeg and sprinkle over batter.
10. Bring apple cider to boil; gently pour over cobbler.
11. Place cobbler on foil-lined baking sheet.
12. Bake cobbler until tester inserted in center comes clean, 1 to 1 1/4 hours, depending on juiciness of apples.
13. Cut into squares and serve warm or at room temperature.
Title: Black-Bottom Apple Cupcakes
Ingredients:
- 1 1/2 granny smith apples
- 3/4 brown sugar
- 1 unsalted butter
- 6 cream cheese
- 1 egg
- 3/4 flour
- 1/2 cider vinegar
- 3 baking soda
- 3 cinnamon
- 1 1/2 salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Line 12 muffin cups with paper liners.
3. Heat a large nonstick skillet over high heat.
4. Stir in apples, 1/4 cup brown sugar and butter. Cook for 5 minutes or until apples are carmelized. Cool.
5. Beat cream cheese, 1/4 cup brown sugar and egg on medium speed for one minute or until smooth, light and fluffy. Set aside.
6. Put the last of the brown sugar and the remaining ingredients in a medium bowl, stirring with a whisk until well blended.
7. Divide mixture evenly among muffin cups. Top with 1 Tbsp apples, 1 heaping Tbsp cream cheese mixture, and then the remaining apples.
8. Bake for 30 minutes or until cream cheese has puffed and set.
9. Cool in pan on a wire rack for 5 minutes before removing to cool completely.
Title: Peanut Butter Oat Treats
Ingredients:
- 2 unsalted butter
- 2/3 confectioners' sugar
- 1/4 honey
- 3 vanilla
- 1 quick oats
- 1 1/2 dried cranberries
- 1 salted peanuts
- 1/4
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla.
3. Stir in cereal and oats and allow mixture to cool.
4. Stir in fruit and chocolate chips.
5. Form mixture into 1-inch balls then roll each ball in chopped peanuts, pressing to coat.
6. Store in the refrigerator in an air-tight container.
Title: Quick Fruit Crumble
Ingredients:
- 1 sugar
- 2 oats
- 1/2 golden syrup
- 1
- 2
Instructions:
1. Step one: Preheat oven to 350°F Grease an ovenproof dish with a little of the oil.
2. Step two: Put the frozen fruit into the dish. Sprinkle a tablespoon of sugar over and stir it into the fruit.
3. Step three: Mix together the oats, leftover sugar and coconut in a bowl. Put the oil and golden syrup into a saucepan and gently melt. Then mix with the oat mixture and sprinkle over the fruit.
4. Step four: Bake in the oven for 25 minutes until the fruit is starting to ooze through the oats. Remove from the oven and serve straight away or leave until cool. The topping will be crunchy if served hot.
Title: S'mores Apples
Ingredients:
- 6 granny smith apples
- 6 water
- 1 vanilla extract
- 2 miniature marshmallows
- 1/2 graham crackers
- 1 1/2
Instructions:
1. Insert wooden sticks 3/4 of the way into the stem end of each apple.
2. Place apples on a cookie sheet covered with lightly greased aluminum foil.
3. Combine caramels and water in a saucepan over low heat.
4. Cook, stirring often, until caramel melts and is smooth.
5. Stir in the vanilla.
6. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel.
7. Scrape excess caramel from the apple bottoms using the side of the saucepan.
8. Combine the miniature marshmallows and graham crackers on a dinner plate.
9. Roll the apples in the mixture to coat.
10. Place on the aluminum foil and chill.
11. Put the chocolate chips in a microwave-safe bowl.
12. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth.
13. Drizzle over the apples and return them to the refrigerator until ready to serve.
Title: Luscious Lemon Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 2 lemons, zest of
- 1 1/4 granulated sugar
- 1 butter
- 1/4 lemon juice
- 1/4 eggs
- 2 baking soda
- 1/2 granulated sugar
- 1
- 2
Instructions:
1. Preheat oven to 350°F Butter a 10-inch bundt pan.
2. In a small bowl, whisk flour, baking powder salt and zest.
3. In a large bowl, whisk sugar, yogurt, butter, lemon juice, and eggs, until combined; whisk in baking soda.
4. Using a large spoon add flour mixture one-third at a time,, stirring after each addition, just until batter is blended. Spread into prepared pan, smoothing top.
5. Bake for 35 minutes or until a tester comes out clean.
6. Let cool in pan on rack for 15 minutes. Invert onto rack, remove pan and cook completely.
7. METHOD FOR CREAM SAUCE:.
8. In a small bowl,stir together yogurt, sugar and reserved 1 teaspoons zest. Cover and refrigerate for up to 2 days.
9. Cut 1/2 inch slices of the lemon cake. Place 3 slices of cake on each serving plate.
10. Drizzle with lemon cream cream sauce; spoon fruit on top.
Title: Sugar Plum Dreams Cookies
Ingredients:
- 3 1/2 flour
- 1 butter
- 1/4 warm water
- 2 eggs
- 1 salt
- 1 sour cream
- 2 1/4 sugar
- 3/4
Instructions:
1. Cover cookie sheets with foil or parchment paper.
2. In a bowl, whisk together the flour and salt. Cut in the cold butter.
3. Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
4. Make colored sugar by mixing sugar with food coloring.
5. Preheat the oven to 350.
6. Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
7. Divide dough into thirds, and return the remainder to the refrigerator.
8. Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
9. Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
10. Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.
Title: Bowl of Berries
Ingredients:
- 1 strawberry
- 1 blueberries
- 1/2 raspberries
- 1/2 blackberry
- 1/4 fresh lemon zest
- 1 fresh lemon juice
- 1
Instructions:
1. Place berries in a large bowl.
2. Stir in Orange liquor or juice, lemon zest, and lemon juice and gently toss to mix well.
3. Cover and let stand for 1 hour.
4. Serve with whipped cream.
Title: Mocha Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1/8 half-and-half
- 1 brewed coffee
- 1 vanilla extract
- 2 powdered sugar
- 1/3
Instructions:
1. Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
2. Mix together half-and-half, coffee, and vanilla extract.
3. Combine powdered sugar and cocoa powder in small bowl.
4. Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
5. Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!
Title: German Apple Cake
Ingredients:
- 1/2 shortening
- 1 white sugar
- 1/2 brown sugar
- 2 eggs
- 2 1/4 flour
- 2 cinnamon
- 2 baking soda
- 1 sour cream
- 2 apples
- 1/2 brown sugar
- 1/4 white sugar
- 1/2 cinnamon
- 1/2 pecans
Instructions:
1. To prepare cake, cream together shortening, sugars and eggs.
2. Add dry ingredients and sour cream and mix well; fold in apples.
3. Pour batter into greased 9 x 13-inch baking pan.
4. To prepare topping, mix all ingredients.
5. Sprinkle over cake batter before baking.
6. Bake at 350 degrees for 50-55 minutes.
Title: Sugar Coated Cookies
Ingredients:
- 1/2 butter
- 1 cold water
- 3/4 vanilla extract
- 1 flour
- 1 salt
- 1 3/4 walnuts
- 1/8 sugar
- 1
Instructions:
1. Preheat oven to 325*.
2. Combine orange juice and peel; set aside.
3. Cream butter and sugar. Beat in water and vanilla. Combine flour and salt and gradually add to creamed mixture. Stir in chocolate chips and walnuts.
4. Roll into 1 inch balls and place 1 inch apart on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.
5. Strain reserved oranje juice/peel mixture. Drop cookies quickly in juice, then roll in additional sugar. Let dry.
6. Store in an air tight container.
Title: A-C School Butter Cream Frosting
Ingredients:
- 2 powdered sugar
- 1 1/3 powdered sugar
- 1/2 hot water
- 1 vanilla
- 1/2
Instructions:
1. Beat together 7 - 10 minutes.
2. May add 1 tablespoon meringue powder per pound of powder sugar; this helps stablize the icing.
Title: Simple Chocolate Mint Brownies (Cake Doctor Recipe)
Ingredients:
- 1 butter
- 8 eggs
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees and place a rack in the center of the oven.
2. Lightly grease the bottom of an 8x8 inch square metal baking pan.
3. Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
4. Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
5. Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
6. Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
7. STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.
Title: Good Eats Slacker Jacks
Ingredients:
- 3 salted peanuts
- 1 unsalted butter
- 4 dark brown sugar
- 16 dark corn syrup
- 1/4 pure vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 250 degrees F.
2. Spray a pan with nonstick spray and line with parchment paper.
3. Spray the parchment paper with nonstick spray.
4. Combine the popcorn and peanuts in a large mixing bowl and set aside.
5. Melt the butter in a medium saucepan over medium heat.
6. Add the brown sugar, corn syrup and vanilla and stir until combined.
7. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
8. Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly.
9. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. (I have never baked mine and still think it comes out tasting wonderful but wanted to include this step as this is how they made it on tv).
10. Cool completely.
11. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.
Title: Sour Cream Fresh Blueberry Peach Cobbler
Ingredients:
- 2 1/2 blueberries
- 2 1/2 cornstarch
- 1 sugar
- 1/3 ground cinnamon
- 1/4 flour
- 1 baking powder
- 1 granulated sugar
- 1/3 egg
- 1 low-fat sour cream
- 1/3 water
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray an 8-inch square cake pan with vegetable spray.
3. FILLING: In a bowl, stir together the blueberries, peaches, and cornstarch.
4. In another bowl, stir together the sugar and cinnamon.
5. Set aside 1 tablespoons.
6. Stir the remaining cinnamon sugar into the berry mixture.
7. Pour the mixture into a prepared pan.
8. TOPPING: In a bowl, stir together the flour and baking powder.
9. In another bowl, mix the sugar, egg, sour cream, margarine, and water.
10. With a wooden spoon, add the dry ingredients to the wet until everything is combined.
11. Drop by spoonfuls on top of the fruit mixture.
12. Sprinkle with the reserved cinnamon sugar.
13. Place the pan in the center of the oven and bake for 35 to 40 minutes or until a tester inserted in the center comes out dry.
14. Serve warm.