lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Parfait
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1/2 peanut butter
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2/3 peanuts
- 2 instant chocolate pudding mix
- 3 milk
- 1 Cool Whip
Instructions:
1. Mix together crust ingredients until crumbly and press into 9x13 pan.
2. Bake at 350° for 20 minutes, then cool completely.
3. Combine peanut butter and cream cheese, add powdered sugar and mix well.
4. Blend in Cool Whip and spread over cooled crust.
5. Sprinkle chopped nuts on top (reserve some for topping).
6. Mix together well pudding mix and cold milk and spread over layer 1.
7. Spread Cool Whip over top and sprinkle with reserved peanuts.
8. Chill overnight.
Title: Lemonade Pound Cake
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 1 confectioners' sugar
- 3 lemon juice
- 1 lemon zest
- 3
- 1
Instructions:
1. Preheat oven to 350°.
2. Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
3. Shake out the excess flour and set the pan aside.
4. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
7. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
8. Pour the batter into the prepared pan.
9. Bake the cake for 40 to 45 minutes or until it tests done.
10. Remove cake from oven and place on a wire rack to cool for about 20 minutes.
11. Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
12. Turn the cake out onto a serving platter and spoon the glaze over the top.
Title: The BEST Jello Jigglers
Ingredients:
- 3 water
- 2 unflavored gelatin
- 1 Jello gelatin
Instructions:
1. Dissolve unflavored gelatin in 1 cup cold water and set aside.
2. Add Jell-o powder to 1 cup boiling water and stir until dissolved.
3. Add gelatin mixture and stir.
4. Add remaining water (1 cup) and stir.
5. Pour into lightly greased 9 x 13 pan.
6. Chill until set. (usually a few hours).
Title: Grilled Muay Thai Bananas
Ingredients:
- 6 bananas
- 3 coconut
- 3 sesame seeds
- 1/4 unsalted butter
- 2 fresh ginger
- 4 orange
- 6 lime juice
- Grand Marnier
Instructions:
1. Put the bananas on the grill. Use direct, medium heat and grill until the bananas are thoroughly browned.
2. Meanwhile, heat up your frying pan and toast the coconut and sesame seeds until they begin to brown. Set aside.
3. Remove the blackened bananas. They shouldn't be so burnt that they're completely mushy.
4. Melt butter in saucepan. Add grated ginger and orange zest. Add Grand Marnier and lime juice.
5. Ignite the concoction and flare off some of the precious alcohol. Once extinguished, keep enough heat on the mixture so that it stays warm.
6. Split the bananas in half and remove from the skins. Place 2 halves on each plate. Be gentle! Evenly spoon on the hot mixture from your saucepan.
7. Top with shredded coconut and sesame seeds.
8. If using chocolate sauce, drizzle it over the completed dish.
Title: Chewy Chocolate Chip Walnut Cookies
Ingredients:
- 1 1/2 butter
- 2 light brown sugar
- 2 granulated sugar
- 4 eggs
- 2 vanilla
- 1 salt
- 1 baking powder
- 2 baking soda
- 4 flour
- 4 old fashioned oats
- 2 coconut
- 1 walnuts
- 2
Instructions:
1. Preheat oven to 350°F
2. Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
3. In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
4. Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
5. Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.
Title: Pineapple-Orange Cake
Ingredients:
- 1 walnuts
- 1/2 eggs
- 1/2 mandarin oranges
- 4 French vanilla instant pudding
- 1 crushed pineapple
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
2. Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
3. Bake 30-35 minutes.
4. Cool 1 Hour.
5. Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.
Title: S'more Christmas Cream Cake
Ingredients:
- 4 dark chocolate
- 2 2/3 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 1/2 butter
- 3 milk
- 3 extra-large eggs
- 3 reduced-fat cream cheese
- 6 dark chocolate
- 1/2 marshmallow creme
- 1/2 pecans
- 1/2 graham cracker
- 1 confectioners' sugar
- 1 butter
- 1/4 vanilla
- 3 marshmallow creme
- 2 -3 coconut
Instructions:
1. Heat oven to 350 degrees. Generously coat a Bundt pan with baking spray. Set it upside down on paper towel.
2. Combine the melted chocolate and remaining cake ingredients in a large mixing bowl. Beat on medium speed until well mixed, 3 to 4 minutes. Place about 2/3 of batter in prepared Bundt pan. Set remainder aside.
3. In a medium bowl, combine cream cheese and melted chocolate; stir in marshmallow creme, pecans, and graham crackers. Spoon filling over center of batter in pan without letting it touch the sides. Spoon the reserved batter over the filling.
4. Bake for 60 to 70 minutes, until cake tests done. Cool upright in pan for 20 minutes; turn carefully onto a cooling rack, and let it cool completely.
5. To make frosting, measure confectioners' sugar, butter, vanilla, and 2 cups marshmallow crème in a bowl. Stir until smooth. Stir in remaining marshmallow crème until smooth.
6. Spread some frosting into the indentations of Bundt cake. Sprinkle frosted sections with coconut. Spread the remaining frosting over a round serving platter and sprinkle with shredded coconut. Place cake in center of platter. Decorate cake with red and green candies if desired. Serve in slices with a dollop of the coconut frosting from the serving plate under the cake.
Title: Cinnamon Flan
Ingredients:
- 1 sugar
- 1/2 water
- 2 1/4 low-fat milk
- 3/4 cinnamon sticks
- 2 vanilla extract
- 1 eggs
- 4
- 1
Instructions:
1. Arrange rack in the middle of the oven. Preheat oven to 350°F.
2. Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
3. Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
4. Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
5. To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.
Title: Brunei Cakes
Ingredients:
- 100 sultanas
- 1 ground ginger
- 50 glace ginger
- 25 butter
- 50 demerara sugar
- 1/2 golden syrup
- 1 water
- 500 puff pastry
- 2 milk
Instructions:
1. Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
2. Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
3. Allow to cool to room temperature.
4. On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
5. Place a rounded desert spoon of the cool filling onto centre of each pastry disc
6. Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
7. Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
8. With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
9. Brush with milk and sprinkle with a little extra Demerara sugar
10. Bake in a hot oven for 20 minutes (425°F/220°C) or until lightly browned round the edges
11. Place on a wire rack and allow to cool.
Title: Lemon Whippersnappers, Since We are All Young at Heart!
Ingredients:
- 1 egg
- 1 powdered sugar
- 4
- 1/2
Instructions:
1. Mix cake mix, egg and whipped topping.
2. Roll into balls (slightly smaller than ping-pong balls).
3. Dip in powdered sugar and place on greased baking sheet.
4. Bake at 350 for 10-12 minutes.
5. You may also try other flavors-- orange or even white cake mix are very good.
Title: Bourbon Date Nut Cake
Ingredients:
- 1 salted butter
- 2 unsalted butter
- 6 granulated sugar
- 4 eggs
- 1 all-purpose flour
- 1 Bourbon
- 1 baking powder
- 1/4 ground nutmeg
- 1 vanilla extract
- 1 pecans
- 7 1/4 pitted dates
- 3 coconut
Instructions:
1. Preheat oven to 250 degrees.
2. Butter and flour an angel food pan or bundt pan.
3. Cream butter and sugar.
4. Drop in eggs, one at a time, and stir after each addition.
5. Sift flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
6. Add the flour mixture, bourbon, almond and vanilla alternately.
7. Flour the nuts, dates and coconut; fold into cake batter.
8. Pour this mixture into the cake pan.
9. Cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become.
10. Place a pan of water in the oven to prevent cracking.
11. Bake the cake for six hours-- Yes! That really is 250 degrees for 6 hours!
12. Note: You might want to add more bourbon if 1 cup is not enough as some people really like it soaked.
Title: Candy Cane Cookies
Ingredients:
- 1 shortening
- 1 confectioners' sugar
- 1 egg
- 1 1/2 vanilla
- 1 flour
- 2 1/2 salt
- 1 sugar
- 1/2
Instructions:
1. Heat oven to 375 degrees.
2. Mix shortening, confectioners' sugar, egg and flavorings thoroughly.
3. Measure flour by dipping method or sifting.
4. Mix flour and salt; stir into shortening mixture.
5. Divide dough in half.
6. Blend food coloring into one half.
7. Roll a 4" strip (using 1 tsp dough) from each color.
8. For smooth even strips roll them back and forth on a lightly floured surface.
9. Place strips side by side, press lightly together and twist like a rope. For best results, complete cookies one at a time. If all the dough of one color is shaped first, strips become too dry to twist.
10. Place on ungreased baking sheet.
11. Curve top to form handle of cane.
12. Bake about 9 minutes until lightly browned.
13. While still warm, remove from baking sheet with spatula and sprinkle with sugar.
Title: Butterscotch Cream Pie With a Walnut Crust
Ingredients:
- 1/2 walnuts
- 1 1/4 all-purpose flour
- 1/4 granulated sugar
- 1 salt
- 1/3 butter
- 1 egg
- 1 vanilla extract
- 2 1/2 milk
- 3/4 dark brown sugar
- 1/4 cornstarch
- 3 butter
- 2 vanilla extract
- 1 icing sugar
- 1/2 granulated sugar
- 1 walnut halves
Instructions:
1. Place walnuts and 2 tbsp of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg and vanilla and process just until dough holds together. Remove from processor and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days.
2. Roll out pastry about 1/8 inch thick. Fit into an 11 inch tart pan with removable bottom or 9 inch pie plate; patch any cracks to seal. Trim and flute edges, as desired.
3. Chill pastry for 30 minutes. Re-roll any scraps and cut out shapes with a cookie cutter for garnish, if desired. Place on baking sheet and chill for 30 minutes.
4. Preheat oven to 375°F
5. Prick pastry with a fork. Bake on bottom rack of oven for about 20 minutes or until pastry is golden. Cool completely. If using, bake pastry cutouts for 5 to 8 minutes or until golden. Set aside.
6. Heat 2 cups of the milk in heavy saucepan, stirring over medium heat just until steaming and bubbles form around edge. Whisk sugar, cornstarch, remaining milk and egg yolks in a medium bowl. Slowly drizzle in about one third of the hot milk, whisking constantly. Whisk back into saucepan. Stir over medium heat until thickened, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour into bowl and place plastic wrap directly on the surface. Cool slightly.
7. Pour filling into crust. Cover with plastic wrap. Refrigerate until set. Whip cream with sugar and pipe into cooled filling. Garnish with pastry cutouts and/or Sweet Candied Walnut halves.
Title: Pumpkin Cake With Apple-Nut Streusel
Ingredients:
- 3 butter
- 5 -6 granny smith apples
- 1/4 white sugar
- 2 cinnamon
- 1/2 walnuts
- 1 1/2 flour
- 1 brown sugar
- 1/2 butter
- 1/2 salt
- 3/4 canned pumpkin puree
- 1/3 sour cream
- 1/4 sugar
- 2 pumpkin pie spice
- 1 baking soda
- 2 eggs
- vanilla ice cream
Instructions:
1. To make the apple streusel: melt butter in a large skillet over medium heat.
2. Add in chopped apples and saute for about 5 minutes (do not saute until too soft).
3. Add in sugar and cinnamon; cook for another 3-4 minutes, then add in chopped walnuts; set aside.
4. For the cake: set oven to 350 degrees (second-lowest rack).
5. Butter an 11 x 7-inch baking dish.
6. Combine flour, brown sugar, butter and salt in a large bowl.
7. With an electric mixer, beat until mixture resembles coarse crumbs; set aside 2/3 cup of the mixture for the topping.
8. In a bowl, whisk together pumpkin, sour cream, white sugar, pumpkin pie spice, eggs and baking soda; add to the flour mixture; beat or whisk just until smooth (batter will fairly thick).
9. Transfer batter to prepared baking pan and smooth out with a spoon.
10. Scatter the apple/nut mixture on top (along with any melted butter/cinnamon syrup sauce from the bowl) then sprinkle the reserved 2/3 cup mixture on top of apples.
11. Bake about 35-40 minutes or until cake test done.
12. Cool cut into squares and serve warm with ice cream.
13. Delicious!
Title: Chocolate Souffle With Dulce De Leche Sauce
Ingredients:
- 1/3 unsalted butter
- 2 sugar
- 1 chocolate chips
- 1/2 milk
- 1/2 instant espresso powder
- 2 cornstarch
- 1 sugar
- 1 ground cinnamon
- 1/8 egg
- 1 vanilla extract
- 1 cream of tartar
- 1/2 salt
- 1/2 pecans
- 1 heavy cream
- 1 brown sugar
- 1 salt
- cinnamon
- vanilla extract
Instructions:
1. Butter 2 souffle cups and sprinkle bottom and sides with sugar. Place cups on a baking sheet and chill while preparing the soufflés. Melt chopped chocolate with milk, coffee liquor, instant espresso, cornstarch, ½ teaspoon sugar and cinnamon over medium heat, whisking until mixture is smooth.
2. Using an electric mixer, beat egg white with cream of tartar and salt on high speed until soft peaks form. Gradually add remaining 1-1/2 teaspoons sugar; continue beating until stiff peaks form (whites stand up when beaters are lifted from bowl). Using a whisk, blend whites into chocolate mixture until there are no streaks. Fill prepared cups with batter. Bake on the baking sheet until souffles puff, about 20 minutes. Test for doneness by inserting a skewer into the center of a souffle-- souffle is done when skewer comes out clean or slightly moist .
3. To serve: Cut a slit in the top of each soufflé and pour the Dulce de Leche Sauce. Garnish with whipped cream and chopped nuts.
4. Dulce de Leche Sauce:
5. Boil cream, brown sugar, salt and cinnamon whisking constantly. Reduce liquid to half and remove from the heat; add vanilla.
Title: Classic Minute® Rice Pudding
Ingredients:
- 1 3/4 milk
- 1/2 MINUTE White Rice
- 2 sugar
- 2 raisins
- 1/4 salt
- 1 egg
- 1/4 vanilla
Instructions:
1. COMBINE milk, rice, sugar, raisins and salt in medium saucepan.
2. Bring to boil, stirring constantly.
3. Reduce heat to medium-low; simmer 6 min.
4. ,stirring occasionally.
5. BEAT egg and vanilla lightly in small bowl.
6. Stir small amount of hot mixture into eggs.
7. Stirring constantly, slowly pour egg mixture back into hot mixture.
8. Stirring constantly, cook on low heat 1 minute until thickened.
9. (Do not boil.).
10. REMOVE from heat.
11. Let stand 30 minute Serve warm.
12. Store any remaining pudding in refrigerator.
Title: Sarah's Moanable Soft Sugar Cookies
Ingredients:
- 2 shortening
- 2 sugar
- 2 baking soda
- 2 baking powder
- 2 eggs
- 2 vanilla
- 1 salt
- 1/4 flour
- 3 1/2 - 6 1/2
Instructions:
1. Mix all the wet ingredients together
2. Then add the dry ingredients.
3. Chill dough for several hours preferably overnight.
4. Roll out onto a flour covered surface and cut with cookie cutters. (Keep dough not being used in the fridge as this dough softens quickly.).
5. Bake at 350 for 8-10, let cool then frost.
6. (We make both large and small cookies and we usually end up around 80-100 cookies).
Title: Chocolate Cake With Ganache and Praline Topping
Ingredients:
- 1/2 unsalted butter
- 1/4 boiling water
- 1/2 flour
- 1 sugar
- 1 baking soda
- 1/2 kosher salt
- 1/4 buttermilk
- 1/4 egg
- 1 vanilla extract
- 1/2 heavy whipping cream
- 1 unsalted butter
- 3 dark brown sugar
- 2 heavy whipping cream
- 3/4 unsalted butter
- 1/4 powdered sugar
- 3 vanilla extract
- 3/4 pecans
- 1
Instructions:
1. To make the cake:.
2. Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
3. Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
4. Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
5. To make the Ganache:.
6. Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day.
7. To make the Praline:.
8. Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly).
9. Can be made a day ahead. Cover with cake dome and store at room temperature.
Title: Vanilla Plum Cake
Ingredients:
- 12 plums
- 300 butter
- 1 1/2 sugar
- 3 eggs
- 1 lemon zest
- 1 vanilla extract
- 1 buttermilk
- 3 1/2 yoghurt
- self raising flour
Instructions:
1. pre-heat oven to 160 degrees Celcius.
2. grease and line an oven roasting dish (or muffin tins).
3. cream butter and sugar.
4. add eggs one at a time.
5. mix in zest and vanilla.
6. gently stir in buttermilk/yoghurt and flour.
7. DON'T OVER MIX.
8. spoon into prepared dish and spread out.
9. arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine).
10. if you are making muffins just put 1 or 2 pieces of fruit on top.
11. bake 50 - 60 minutes (or 25 minutes for muffins).
Title: Norwegian Lingonberry Cake With Streusel Topping
Ingredients:
- 2 flour
- 2/3 sugar
- 1/2 cardamom
- 1 baking powder
- 6 unsalted butter
- 1 egg
- 3/4 oatmeal
- 2/3 butter
- 3 sugar
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Mix flour, sugar, cardamom and baking powder together well.
3. Cut in butter with a pastry blender or with two knives.
4. Beat the egg. Add into flour mixture and mix well.
5. Spread the batter into a greased and floured 8x11 pan.
6. Spread lingonberry preserves over batter.
7. Sprinkle streusel topping over lingonberry preserves.
8. Bake for 25-30 minutes or until golden.
9. Cool in pan before serving.
Title: Peach Cobbler
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 2 baking powder
- 3 butter
- 1 milk
- 4 lemon juice
- 1 1/2 cinnamon
- 1/2 ginger
- 1/4 clove
- 1/4 vanilla
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees and grease a small casserole dish.
2. Mix first 3 ingredients in a medium sized bowl.
3. Using a pastry knife or a fork, cut butter into the dry mix until tiny crumbles are formed.
4. Add milk and fold it into dry mix until fully incorporated.
5. In a seperate bowl, mix the rest of the ingredients (peaches, sugar, lemon juice, cinnamon, ginger, cloves, vanilla).
6. Spoon half of the biscuit mix into the bottom of the casserole dish, then pour the peach mixture on top.
7. Dot the tablespoon of butter over the peaches or alternatively, melt the butter and pour it over them.
8. Finally, spoon the rest of the biscuit mixture in dollops over the peaches.
9. Bake for approximately 45 minutes.
Title: Quick and Easy Banana Pudding
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 1/2 milk
- 1/2 vanilla extract
- 1 1/2 bananas
- 40
- 2
- 1/4
Instructions:
1. In a medium bowl combine pudding mix, milk and vanilla. With electric mixer, beat 1-2 minutes or until thickened.
2. Add 1 cup whipped topping.
3. In a 1 1/2 quart round dish layer half of wafers, bananas and pudding.
4. Drizzle with topping.
5. Repeat layers, ending with pudding.
6. Top with remaining 1/2 cup of whipped topping.
7. Sprinkle with 3 crushed cookies, if desired.