lumicero/recipes-ing2inst huggingface dataset:
Title: Smart Cookie - the Best Chocolate Chip Cookies Ever!
Ingredients:
- 1 1/2 whole wheat flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 canola oil
- 2/3 granulated sugar
- 2/3 brown sugar
- 2 vanilla extract
- 1 1/4 old fashioned oats
- 1/2
- 3/4
Instructions:
1. Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl.
2. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
3. Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
4. Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure.
5. Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading.
6. Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through.
7. Let cool a few minutes before moving to rack to cool completely.
8. My own note: the dough on this is not like your typical cookie dough. You will think something is wrong with it because it will crumble and fall apart and kind of look greasy. But just squeeze them together into palm size balls and you will get lovely big puffy cookies! Make sure there is plenty of space for them to expand!
Title: Kourambiethes (Greek Almond Shortbreads)
Ingredients:
- 8 unsalted butter
- 3 1/2 plain flour
- 2 baking powder
- 1 icing sugar
- 3/4 vanilla
- 1 icing sugar
- 1
- 4
- 1/2
Instructions:
1. Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour.
2. Preheat the oven to 325 and line two baking trays with parchment paper.
3. Grind the slivered almonds to a medium fine meal.
4. In a bowl, sift the flour and baking powder together.
5. Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal.
6. Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored.
7. Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes.
8. Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.
Title: Apple Strawberry Cobbler
Ingredients:
- 1/3 granulated sugar
- 3 all-purpose flour
- 2 lemons, rind of
- 1 cinnamon
- 2 apples
- 2 lemon juice
- 1 flour
- 3 sugar
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 3 butter
- 2/3 buttermilk
- strawberry
Instructions:
1. Combine sugar, flour, lemon rind and cinnamon.
2. Stir in apples, strawberries and lemon juice. Spread mixture in 8-inch square baking dish and bake in 400 degree oven for 10 minutes.
3. TOPPING: In bowl, mix together flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.
4. With fork, stir in buttermilk until soft dough forms.
5. Drop by spoonfuls onto fruit. Bake 35 to 40 minutes or until top is golden and biscuits are cooked through.
Title: Pineapple Coconut Bread
Ingredients:
- 1 3/4 water
- 1 shortening
- 2 gluten flour
- 4 1/2 salt
- 1/2 sugar
- 1/3 instant yeast
- 1 crushed pineapple
- 1 unsweetened coconut
- 1 sugar
- 1 cornstarch
- 2
Instructions:
1. Pineapple/Coconut Mixture:
2. Combine pineapple and coconut in bowl.
3. Combine sugar and cornstarch in separate bowl and mix well.
4. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
5. Refrigerate for 1 hour.
6. Bread:
7. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
8. Let dough rise until it doubles in size.
9. Roll out dough onto a floured surface until it is 2 inches thick.
10. Next spread pineapple/coconut mixture over the top of the dough.
11. Fold dough into itself and place in a greased 9" x 13" cake pan.
12. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
13. Let dough rise in warm oven (110 degrees F) - about half way up the pan.
14. Bake at 325F for 20-25 minutes or until golden brown.
15. Let bread cool, cut and serve.
Title: Champagne Cake With Fresh Strawberries
Ingredients:
- 1 vanilla
- 3 French vanilla instant pudding
- 1/3 half-and-half
- 1/2 - 1 1/2 vanilla
- 1 strawberry
- 1
- 3
- 1
Instructions:
1. Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake.
2. Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe!
3. While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
4. Refrigerate until you're ready to frost the cake.
5. Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
6. Place other cake on top of strawberries, and frost the whole thing.
7. Refrigerate until eating.
Title: Strawberry Angel Fluff Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 3 hot water
- 3 frozen strawberries
- 2
- 1/2
- 3
Instructions:
1. Thaw berries.
2. Put squares of cake in lg. loaf cake pan.
3. Add hot water to jello and let set in the refridg. til starts to jel.
4. When jello is somewhat jelled add berries.
5. In another bowl whip cream.
6. In another bowl whip egg whites.Add a little sugar.
7. Combine whipped cream and egg whites and add to jello mixture.
8. Pour over cake squares.
9. Regridgerate til set.
Title: Caramel Tangelo or Oranges
Ingredients:
- 1 butter
- 2 oranges
- 1/2 caster sugar
- 1/2 Cointreau liqueur
- 1
Instructions:
1. Melt butter in saucepan.
2. Add fruit pieces and caster sugar.
3. Stir until sugar dissolves.
4. Cook on medium-high until sugar caramelises.
5. Remove from heat as soon as browning process begins otherwise it can burn.
6. Sit in lemon juice and Cointreau.
Title: Halvas Fourno
Ingredients:
- 2 1/2 sugar
- 2 lemon juice
- 3 water
- 4 butter
- 3/4 caster sugar
- 2 lemon rind
- 3 eggs
- 1 1/2 semolina
- 1 self-raising flour
- 1/2 milk
- 1/2
Instructions:
1. Preheat oven to 325. Grease a 12 x 8 cake tin.
2. In a saucepan, dissolve the sugar in the water over high heat. Add the lemon juice and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from heat and leave to cool.
3. While the syrup is cooking, cream the butter, sugar and lemon rind with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Sift together the semolina and flour and then fold into the butter mixture alternately with the milk. Mix in the chopped almonds.
5. Spread the mixture in the cake tin and arrange rows of flaked almonds on top.
6. Bake for 35-40 minutes or until the cake is golden and shrinks slightly from the sides of the tin.
7. Prick the surface with a fine skewer and then pour the cooled syrup over the hot cake.
8. When the cake is cool, cut into squares or diamonds.
Title: Raspberry Spoonbread
Ingredients:
- 1 cornmeal
- 1 fat-free buttermilk
- 2/3 low-fat buttermilk
- 2 pure maple syrup
- 1/2 butter
- 4 salt
- 1/4 eggs
- 2 all-purpose flour
- 1/4 vanilla extract
- 3 sugar
- 8 raspberries
Instructions:
1. Preheat oven to 375°F Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.
2. Combine cornmeal, buttermilk, maple syrup, butter and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won’t scramble, add 1/2 cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth.
3. Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish.
4. Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt, if using.
Title: Raspberry and Cream Salad
Ingredients:
- 2 raspberry gelatin powder
- 4 Jello gelatin
- 2 boiling water
- 1 raspberry pie filling
- 1 sugar
- 1 cream cheese
- 2 walnuts
- 1 sugar
- 2 margarine
- 1/4
Instructions:
1. Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
2. Add the raspberry pie filling.
3. Pour into a glass 9x13" pan and place in the refrigerator until set.
4. With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
5. Spread over the set gelatin mixture.
6. Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
7. Sprinkle the topping over the cream cheese layer.
8. Keep refrigerated until ready to serve.
Title: Plums Poached in Earl Grey Tea
Ingredients:
- 6 plums
- 6 water
- 2 tea bags
- 3/4
- 1
Instructions:
1. Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat.
2. Add the tea bags, cover and steep for 10 minutes.
3. Remove the tea bags, place the pan back over high heat and bring back to a boil.
4. Stir in sugar and lemon juice. Stir until the sugar is dissolved.
5. Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit.
6. Remove the plums from the liquid and set aside to cool.
7. Continue to simmer the liquid until it is the consistency of a light syrup.
8. To serve:
9. Place the plums into small dessert bowls and ladle some of the poaching liquid.
Title: Mississippi Mud Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 pecans
- 1 miniature marshmallow
- 1/2 miniature marshmallows
- 1
- 2
Instructions:
1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.
Title: Taffy Apple Pie
Ingredients:
- 1 flour
- 10 lemon juice
- 1/2 apples
- 3/4 pecans
- 1
- 4
- 2/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Unwrap and cut caramel candy in half.
3. In a large bowl, mix candy with flour.
4. Stir in apples, ice cream topping, and lemon juice.
5. Pour filling into pie crust and sprinkle with chopped pecans or walnuts.
6. Place in oven on a sheet of foil to catch the drips.
7. Bake in preheated oven for 50 minutes, or until golden and bubbly.
Title: Double Blackberry Cake
Ingredients:
- 1 blackberry gelatin
- 1 canola oil
- 1 milk
- 1/2 eggs
- 4 blackberry
- 1 coconut
- 1 pecans
- 1 butter
- 1/2 confectioners' sugar
- 1 milk
- 4 -5 fresh blackberries
- 1/2 coconut
- 1/2 pecans
- 1/2
Instructions:
1. In a large mixing bowl combine cake mix, Jell-O, oil and milk. Mix until blended.
2. Add eggs, one at a time, beating well after each addition.
3. Fold in blackberries, coconut, and pecans.
4. Pour into 3 grased 9" round baking pans and bake at 350 for 25-30 minutes.
5. Cool 10 minutes before removing from pans.
6. For icing, cream butter.
7. Add sugar and milk until reaches desired consistency.
8. Stir in blackberries, coconut and pecans.
9. Frost between layers, the top and sides of completely cooled cake.
Title: Skeleton Bones for Halloween
Ingredients:
- 1 mini marshmallows
- 1 white chocolate
- 1
Instructions:
1. Melt chocolate in microwave (15-20 seconds).
2. Put marshmallows on each end of pretzel sticks.
3. Dip pretzels/marshmallows in chocolate and lay on parchment paper to set.
Title: Mirj's Incredibly Rich Chocolate Mousse
Ingredients:
- 8 dark chocolate
- 4 eggs
- 1 brandy
Instructions:
1. Break the chocolate up into small pieces.
2. Melt them either over a double boiler or in the microwave.
3. Add the eggs yolks, one at a time, and incorporate thoroughly into the chocolate.
4. You have to stir fast so the chocolate doesn't cook the yolks.
5. Add the brandy.
6. Whip the whites until stiff.
7. Slowly fold them into the chocolate mixture.
8. Pour into individual dessert glasses, or into one large serving bowl.
9. Chill in the fridge for at least 2 hours.
10. Note: You can also pour it into a prepared pie crust and freeze it for Mirj's Incredibly Rich Chocolate Mousse Pie.
11. Note: This is a very basic recipe, which can be doubled, trebled, quadrupled, etc.
12. Just remember, use 2 eggs for every 4 ounces (100 grams) of chocolate.
Title: Almond Streusel Cake
Ingredients:
- 1 brown sugar
- 1 all-purpose flour
- 1/4 butter
- 3 margarine
- 1 orange zest
- 1/2 butter
- 1/2 margarine
- 3 granulated sugar
- 1 eggs
- 1/2 orange zest
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 2/3 baking soda
- 1/2 confectioners' sugar
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9" or 10" tube pan.
3. To prepare the streusel, in a medium bowl, mix together brown sugar nuts and flour. Stir in the butter and zest.
4. To prepare cake, in a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in zest and vanilla.
5. In a large bowl, mix together the flour, baking powder and baking soda.
6. Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.
7. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel.
8. Bake until toothpick in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool completely.
9. To prepare glaze, in a cup stir together confectioners' sugar and orange juice until smooth.
10. Turn the cake out onto a serving plate, placing it right-side up. Drizzle with the glaze.
Title: Addicting Granny Cake
Ingredients:
- 1 1/2 sugar
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1 crushed pineapple
- 1 brown sugar
- 1 pecans
- 1 evaporated milk
- 1/2 sugar
- 1/2 unsalted butter
- 1 vanilla
Instructions:
1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
3. Pour batter into your pan and top with an even layer of pecans and brown sugar.
4. Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
5. While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
6. Remove from heat and stir in vanilla extract, then pour over hot cake.
7. Let cake cool so it absorbs icing, then slice, serve and enjoy.
Title: Pear Strudel in Phyllo
Ingredients:
- 825 pears
- 2 sugar
- 8 phyllo pastry
- 3/4 olive oil flavored cooking spray
- 1 water
- 1 walnuts
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 200C; line a large baking tray with baking paper.
2. Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
3. Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
4. Repeat with oil, breadcrumbs and pastry to form 8 layers.
5. Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
6. Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
7. Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.
Title: Peanut Butter and Chocolate Truffle Torte
Ingredients:
- 16 unsalted butter
- 2/3 creamy peanut butter
- 1/2 eggs
- 5 all-purpose flour
- 2 creamy peanut butter
- 1/2 sweetened condensed milk
- 1 half-and-half
- 1/4 half-and-half
- 2 peanuts
Instructions:
1. Melt chocolate and butter in a large heavy saucepan over medium-low heat, stirring often. Remove from heat, and stir in peanut butter. Let cool slightly. Gradually add chocolate mixture to eggs, beating at medium speed of an electric mixer 10 minutes.
2. Fold flour into batter. Spoon batter into a greased and floured 9" springform pan.
3. Bake at 400° for 12 minutes for a gooey dessert, or 15 minutes for a firmer dessert. (Either way, cake will not be firm in center when removed from oven.) Let cool completely. Cover and chill thoroughly.
4. Melt peanut buttter in a saucepan over medium-low heat, stirring constantly. Gradually stir in condensed milk and half-and-half; cook until heated. Remove from heat; serve warm.
5. Remove sides of springform pan. Spoon warm Peanut Butter Cream onto each dessert plate. Top each with a slice of torte. Garnish, if desired.
Title: One Bowl Mocha Cream Cake ( Cooking Light)
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 dark brown sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2 canola oil
- 1 brewed coffee
- 3 vanilla extract
- 1 boiling water
- 2 instant coffee granules
- 1/3 marshmallow creme
- 1/4
- 1
- 1/3
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
Title: Beautiful White Chocolate Strawberry Trifle
Ingredients:
- 2 sugar-free instant white chocolate pudding mix
- 4 skim milk
- 5 strawberries
- 1/2
- 1
Instructions:
1. Prepare the pudding with the milk and set aside.
2. In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
3. Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
4. Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
5. Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
6. Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
7. Top with the whipped topping and more fruit, if desired.
Title: Cranberry Cherry Pinwheel Christmas Cookies
Ingredients:
- 1 1/2 dried sweetened cranberries
- 1 water
- 1/4 cinnamon
- 1/2 unsalted butter
- 1 sugar
- 1 1/2 eggs
- 2 vanilla
- 2 orange zest
- 1 all-purpose flour
- 3 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
2. Make dough:
3. Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
4. Assemble rolls:
5. Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
6. Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
7. Preheat oven to 350°F.
8. Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
9. Passive cooking time includes chilling and baking the entire batch.
Title: Dessert Chips
Ingredients:
- 5 flour tortillas
- 1/4 brown sugar
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Spray a large cookie sheet with non-stick cooking spray.
3. Stack and cut the tortillas into 8 equal wedges.
4. Lay tortillas flat onto the cookie sheet, some overlap is okay.
5. Spray the tortillas with non-stick cooking spray. (This will help with toasting.).
6. Spritz tortilla wedges with orange juice.
7. Sprinkle wedges with brown sugar and cinnamon.
8. Place on the middle rack of the oven and bake for 5-10 minutes. (Depending on your oven settings!).
9. Serve with ice cream or applesauce.
10. Enjoy!