lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan Sweet Potato Souffle
Ingredients:
- 5 -6 sweet potatoes
- 1 firm silken tofu
- 8 tofutti better-than-cream-cheese
- 1 brown sugar
- 2 soy margarine
- 1 cornstarch
- 2 pumpkin pie spice
- 1 pure vanilla extract
- 3/4 flour
- 1 brown sugar
- 6 soy margarine
- 1 pecans
Instructions:
1. For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
2. Add rest of filling ingredients and blend until smooth.
3. Pour filling into 8x13 greased baking dish.
4. For topping, in a separate bowl combine flour and brown sugar.
5. Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
6. Sprinkle topping over filling.
7. Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
8. Let cool to room temperature for best consistency.
Title: Chocolate Mayonnaise Cake With Creamy Frosting
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1/4 baking soda
- 2 salt
- 1/4 mayonnaise
- 1 water
- 1 vanilla
- 1 milk
- 1 all-purpose flour
- 2 butter
- 1 margarine
- 1 granulated sugar
- 1 vanilla
Instructions:
1. FOR THE CAKE: Preheat oven to 350°F Measure ingredients into mixing bowl in order given. Mix together well. Spread in greased 9 x 13 inch pan. Bake in oven for 30 minutes until an inserted wooden pick comes out clean.
2. FOR THE FROSTING: Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. I strain this mixture through a sieve just to make sure it is very smooth.
3. Cream butter, sugar and vanilla in bowl until light, white and fluffy. Add cooled thickened milk. Beat until mixture resembles whipped cream.
4. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
Title: Strawberry Shake
Ingredients:
- 1 strawberry ice cream
- 1 milk
- 1 chocolate chips
- banana
Instructions:
1. put the ice-cream, the bananas, and the milk in the blender.
2. blend until its smooth but not milky.
3. pour in cup and put the whipp cream, and chocolate chips.
4. enjoy!
Title: Roasted Nectarines With Mulled Wine Sauce
Ingredients:
- 6 nectarines
- 1/2 soft brown sugar
- 40 butter
- 1 1/2 red wine
- 6 whole cloves
- 1 cinnamon stick
- 2 star anise
- 3 orange zest
Instructions:
1. Preheat the oven to 200C (fanforced 180C).
2. Put the nectarines in ovenproof casserole dish so they fit snugly.
3. Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
4. Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
5. Cool nectarines in the syrup, (I refrigerated and served cold).
6. These can be served on their own or with either yoghurt, ice-cream or custard.
Title: Chex Lemon Buddies
Ingredients:
- 9 butter
- 1 1/4 margarine
- 1/4 lemon peel
- 4 fresh lemon juice
- 2 powdered sugar
- 2
Instructions:
1. Measure the cereal into a large bowl and set aside.
2. In a 2 quart microwaveable bowl, micro chips, butter, lemon peel and juice, uncovered on high for 1 minute, stir. Microwave about 30 seconds longer or until mixture can be mixed smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2 gallon resealable plastic food storage bag.
3. Add powdered sugar, seal bag. Gently shake until well coated. Spread on waxed paper or foil to cool, Store in an airtight container.
Title: Fruit Trifle- A Multiple Flavours Delight!
Ingredients:
- 6 black grapes
- 1 green grape
- 1 banana
- 2 strawberry custard
- 1
Instructions:
1. Layer the cake slices neatly in a square shaped bowl.
2. Pour the fruit cocktail syrup over this.
3. Now make a layer of the grapes, banana slices and cocktail fruits over this.
4. Pour strawberry custard over this.
5. Garnish with cherries and chill for 2 hours.
6. Serve!
Title: Flourless Chocolate Almond Butter Cookies
Ingredients:
- 1/2 almond butter
- 2 light brown sugar
- 1 baking soda
- 1/2 vanilla extract
- 1 salt
- 1/4
Instructions:
1. Pre-heat oven to 350 degrees.
2. Mix together almond butter, brown sugar, whisked egg white, baking soda, vanilla extract and salt.
3. Stir in chocolate chips.
4. Use a cookie dough scoop or tablespoon to shape 8 cookies on a baking sheet lined with parchment paper.
5. Bake for ~12 min or until tops of cookies are no longer loose.
Title: Chocolate Cobbler
Ingredients:
- 6 butter
- 1 self rising flour
- 3/4 sugar
- 1/2 pecans
- 1 1/2 milk
- 1/2 vanilla
- 1 sugar
- 1 boiling water
- 1/4
- 1 1/2
Instructions:
1. Melt butter in 13x9 pan or dish at 350 degrees.
2. Combine flour, 3/4c sugar, pecans, 1-1/2T cocoa, milk and vanilla in a small bowl.
3. Spoon over melted butter.
4. DO NOT STIR.
5. Mix 1c sugar and the 1/4c cocoa together and sprinkle back and forth over the batter.
6. DO NOT STIR.
7. Pour boiling water over top.
8. DO NOT STIR.
9. Bake at 350 degrees for 30 min.
10. Cool somewhat.
11. Cover with hot fudge sauce and vanilla ice cream, if desired.
Title: Pumpkin Pie Filling
Ingredients:
- 1 canned pumpkin puree
- 1 evaporated milk
- 3/4 granulated sugar
- 1/2 salt
- 2 ground cinnamon
- 1 ground ginger
- 1/2 allspice
- 2 eggs
Instructions:
1. Preheat oven to 425°.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into a 9-inch round baking dish or pie plate and place in oven for 15 minutes.
7. Reduce heat to 350° and bake for another 35- 50 minutes or until tester comes out clean.
8. Let cool and serve, or refrigerate.
Title: Dark Chocolate Cupcakes With a Hint of Coffee
Ingredients:
- 115 plain flour
- 1/2 bicarbonate of soda
- 3 cocoa powder
- 115 caster sugar
- 3 instant coffee
- 1 white wine vinegar
- 1 1/2 water
- 125
Instructions:
1. You will need: 1 Sieve, 1 Bowl, 1 Wooden Spoon, 1 12-hole cupcake tin, lined with paper cakes, a skewer or toothpick, and a wire rack for cooling.
2. Preheat the oven to 180oC (350oF), Gas 4.
3. Combine the flour, bicarbonate of soda, cocoa powder and sugar and sift together into a bowl. Make a well in the centre. Pour in the 125ml water, the oil, coffee and the vinegar and stir together.
4. Spoon the mixture into the paper cases and bake in the preheated oven for about 15 minutes until risen and firm and a skewer inserted in the centre comes out clean. Once cooked, transfer to a wire rack to cool.
5. When cool, top with a chocolate frosting, icing, or buttercream to finish.
Title: Charlotte Russe With Raspberries
Ingredients:
- 2 1/4 unflavored gelatin
- 4 dark chocolate
- 2 1/2 granulated sugar
- 8 salt
- 1/2 vanilla extract
- 1/8 ladyfingers
- 1 heavy cream
- 20 powdered sugar
- 1 raspberries
- 2
- 1
Instructions:
1. Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
2. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
3. Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
4. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
5. Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
6. Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
7. Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
8. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
9. Carefully fill the pan with the chocolate cream.
10. Refrigerate until set, at least 3 hours.
11. Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.
Title: Caramelized Rice Pudding
Ingredients:
- 3 arborio rice
- 1/2 vanilla
- 1/2 heavy cream
- 3/4 granulated sugar
- 1/4 coarse salt
- 1/4 ground cinnamon
- 2 turbinado sugar
- 1 raw sugar
- 1/4
Instructions:
1. Preheat oven to 350°F Put milk, rice and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15-20 minutes. Remove from heat. Discard vanilla bean.
2. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among 4 6-oz ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes.
3. Sprinkle tops with raw sugar, dividing evenly.
4. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.
Title: Chocolate Pecan Pie Squares
Ingredients:
- 1 all-purpose flour
- 1/3 dark brown sugar
- 3 unsalted butter
- 5/8 dark corn syrup
- 1/2 eggs
- 2 vanilla
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a food processor, blend the flour, brown sugar, cocoa powder and 8 tablespoons of the butter until the mixture resembles coarse bits.
3. Press the mixture into an 8x8x2-inch baking pan and bake in the middle of the preheated oven for 15 minutes. When the crust is done, raise the oven heat to 375 degrees F.
4. Meanwhile, in a small heavy saucepan boil the syrup until it reaches the soft- ball stage (240 degrees F. on a candy thermometer, tilting the pan so the thermometer can register). Remove the pan from the heat and stir in the remaining 2 tablespoons butter until it is melted.
5. In a bowl whisk together the eggs and vanilla, add the syrup mixture in a slow stream, whisking, and whisk the mixture until it is combined well.
6. Stir in the pecans and pour the mixture over the chocolate crust. Bake in 375 degree oven for 20-25 minutes, or until the filling is puffed slightly and golden.
7. Let the dessert cool in the pan on a rack. When cool, cut into 2-inch squares.
Title: Sweet or Sour Cream Chocolate Cake
Ingredients:
- 4 eggs
- 2 vanilla
- 1 baking chocolate
- 3 sugar
- 2 cake flour
- 2 1/2 salt
- 1 cocoa powder
- 6 baking soda
- 2
Instructions:
1. Preheat oven to 350°F.
2. Melt and cool baking chocolate in double boiler or by other means and allow to cool. Cream together egg yolks, sugar and cream, and add chocolate and vanilla.
3. Sift together flour, salt, cocoa powder and baking soda and add to wet ingredients.
4. Beat egg whites until soft peaks form and carefully fold into batter.
5. Pour batter evenly between 3 9" round cake pans and bake in the oven at 350 F for 25-30 minute or until toothpick comes out clean. Remove from oven, cover with clean dishtowel and allow to cool before removing from pans.
6. I usually frost with a buttercream or cream cheese frosting and then drizzle bitter chocolate around the top to cut the sweetness of the frosting.
Title: Barbecued Blind Bananas
Ingredients:
- 4 bananas
- 4 butter
- 1/2 cinnamon
- 1/2 allspice
- 1/4 ground cloves
- 4 brown sugar
- 2 dark rum
- 1 lime, juice of
- ice cream
- berries
Instructions:
1. Heat barbecue to medium heat.
2. Melt the butter in a small saucepan. Add the cinnamon, allspice, and cloves and stir. Add the sugar and rum.
3. Stir and let thicken. Be careful to keep the heat low and occasionally stir so that the sauce does not clump up on you.
4. While the sauce warms and thickens, cut your bananas down the middle lengthwise – leaving the skins on. Squeeze the lime on the bananas.
5. Generously brush about half of the sauce onto the bananas with a silicon basting brush. Put your bananas skin side up directly over the heat for 2-3 minutes. Flip the bananas and grill the other side for about 2-3 minutes.
6. Put your ice cream and a few berries into a dish.
7. Remove the bananas from the grill and brush with the remaining sauce.
8. Slip the bananas out of their skins into the dishes with a knife.
Title: Reduced Fat Double Layered Chocolate Pie
Ingredients:
- 1 low fat graham cracker pie crust
- 2 skim milk
- 1 skim milk
- 2 fat-free chocolate flavor instant pudding and pie mix
- 4 reduced-fat cream cheese
- 1 sugar
- 1 1/2 light non-dairy whipped topping
- 2
Instructions:
1. Pour 2 cups milk into a medium bowl; add pudding mix. Beat with an electric mixer 1 minute (mixture will be thick). Spread mixture evenly into crust.
2. Beat cream cheese, sugar and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping on low speed.
3. Spread over chocolate mixture; sprinkle with chocolate, if desired. Cover with dome; chill at least 3 hours before serving.
Title: Premium Chocolate Mousse
Ingredients:
- 6 Kahlua
- 2 vanilla
- 1 sugar
- 1
- 1/4
- 1
Instructions:
1. Melt chocolate, kahlua, and orange juice over low heat.
2. Set aside to cool.
3. Whip whipped cream with vanilla and sugar until thick and smooth.
4. GENTLY fold in chocolate mixture.
5. Pour into parfait or wine glass; chill until set.
6. Garnish with whipped cream and chocolate shavings or chocolate chips.
7. (Cook time listed is for chilling; the actual time isn't important as long as you let it set up. OR, eat the whole batch warm straight out of the mixing bowl and forget the serving dishes altogether! HAHA!).
Title: Traditional East Frisian New Year's Cakes (Cones) - Ostfriesisch
Ingredients:
- 250 flour
- 175 butter
- 150 margarine
- 1 demerara sugar
- 3/8 brown sugar
- egg
- cinnamon
- anise seed
- water
Instructions:
1. Dissolve the sugar in the water and mix with all remaining ingredients.
2. Leave to stand, preferably overnight.
3. Heat a flat waffle iron (not those you would use for making Belgian waffles), spread a spoonful of the mixture evenly on the bottom part and cover.
4. Lift the top several times until desired colouring.
5. Roll immediately into cones, since they will harden as they cool.
6. Proceed in the same manner with the rest of the dough.
7. Carefully place the cold cones in an airtight container until use.
Title: Hot Apple Pudding
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 1/2 milk
- 1 1/2 apples
- 3/4 brown sugar
- 1/4 butter
- 3/4 boiling water
Instructions:
1. Mix first seven ingredients together in a casserole dish.
2. For the sauce:
3. In a small bowl mix the brown sugar, butter, and boiling water together.
4. The boiling water should be enough to melt the butter.
5. Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.
Title: Excellent Tasting Festive Sheer Khurma
Ingredients:
- 2 ghee
- 100 raisins
- 2 water
- 1 milk
- 1 1/2 green cardamoms
- 100 pistachios
- 1
- 2
Instructions:
1. Soak vermicelli in water and keep aside.
2. Heat milk on low flame, stirring frequently, and cook till the 1 1/2 ltrs milk reduces to only 1/2 ltr.
3. Heat ghee in a small wok.
4. Add drained vermicelli to the ghee.
5. You may break the vermicelli into smaller portions when adding with your hands, or, better still, buy the small vermicelli from the market.
6. It's easier to work with that.
7. Saute briefly.
8. Add raisins and water.
9. Cook on medium flame for 2 minutes.
10. Increase heat and bring to a boil.
11. Add the 1/2 ltr of milk.
12. Mix well.
13. Add the cardamom powder, chironji, pistachios and almonds.
14. Mix well.
15. Remove from stove.
16. Pour into individual bowls.
17. Serve immediately.
Title: Chow Mein Bars
Ingredients:
- 1 butter
- 1 brown sugar
- 2 flour
- 1 chocolate chips
- 1 peanut butter
- 1/2 brown sugar
- 1/4 milk
- 5 miniature marshmallows
- 2
Instructions:
1. Mix the first three ingredients and spread in jelly roll pan.
2. Bake at 350 degrees for 15 to 20 minutes.
3. While warm, spread chocolate chips over.
4. Melt peanut butter, brown sugar, milk, and marshmallows in a double boiler.
5. Add chow mein noodles and mix.
6. Spread over top of cooled bars.
Title: Pork N Beans Cake (Spice Cake) - Easy
Ingredients:
- 2 sugar
- 2 baking powder
- 2 cinnamon
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 eggs
- 4 crushed pineapple
- 16 cream cheese
- 8 vanilla extract
- 8 butter
- 2 confectioners' sugar
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, baking soda, baking powder, cinnamon, and salt together.
3. Combine the above mixture with eggs, sugar, and oil in a large mixing bowl.
4. Beat at medium speed for 2 minutes.
5. Mash drained beans and pineapple to the mixture. You could use a blender for this part and probably would be better to get a smooth bean mixture.
6. Bake 30-35 minutes until toothpick test comes out clean.
7. Cool for 25 minutes.
8. Topping:
9. Mix all ingredients except 1/2 of the pecans; spread between layers, or if a bundt cake style, over the whole thing.
10. Once icing on top, sprinkle remaining pecans.
Title: Creme Brulee in the Slow Cooker
Ingredients:
- 4 sugar
- 1/3 vanilla beans
- 1/2 vanilla extract
- 1 1/2 heavy cream
- sugar
Instructions:
1. In the bottom of the slow cooker put a clean towel to prevent the ramekins to click.
2. In a bowl, mix egg yolks, sugar and vanilla seeds with a whisk. Add the cream and stir well.
3. Pour in 4 ramekins that can contain 1/2 cup. Put the ramekins in the slow cooker. Pour hot water in the slow cooker until half of the ramekins.
4. Cover and cook at low heat for 2 hours or until cream has set. The center must be slightly wobbly. Remove the ramekins of the slow cooker and let cool. Cover with plastic wrap. Put in fridge at least 4 hours or until cool completely.
5. When ready to serve, sprinkle with a thin layer of sugar and caramelize quickly with a kitchen torch. You could also caramelize the creme brulee under the broiler of a very hot oven. Serve immediately.
Title: Shortbread Cookies
Ingredients:
- 2 whole wheat flour
- 1/2 sugar
- 1 1/2 baking powder
- 10 1/2 salted butter
- 1 egg
- 1
- 3
Instructions:
1. Preheat oven to 400 degrees.
2. Whisk flour, sugar and baking powder in a large bowl.
3. Add butter; using your fingertips, rub in butter until coarse meal forms.
4. Whisk egg and yolk in a small bowl; add to flour mixture; stir just to blend.
5. Line 2 baking sheets with parchment paper.
6. Measure dough by 2 tbsp and roll into balls; place on prepared sheets 2 inches apart.
7. Make an indentation in center of each ball; fill with 1/2 tsp jam.
8. Bake cookies until golden, 12-14 minutes.
9. Transfer to a wire rack to cool.
Title: Ukrainian Scuffles
Ingredients:
- 1 dry yeast
- 1/4 water
- 3 all-purpose flour
- 1/2 salt
- 3 sugar
- 1 butter
- 1/2 milk
- 2 eggs
- 1 white sugar
- 2 cinnamon
Instructions:
1. Dissolve yeast in warm water and let stand 10 minutes.
2. Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
3. Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
4. Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
5. Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
6. Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F Remove from baking sheet immediately and cool well. These freeze very well.
7. If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
8. Wheatland Bounty.
Title: Easy Pound Cake
Ingredients:
- 2 1/4 flour
- 2 sugar
- 1 salt
- 1 baking soda
- 1 lemon rind
- 1 vanilla extract
- 1 margarine
- 1 sour cream
- 3 eggs
Instructions:
1. Blend all ingredients in large bowl with mixer at low speed.
2. Beat at medium speed for 3 minutes.
3. Pour into greased and floured Bundt or tube pan.
4. Bake at 325°F for 60-70minutes.
5. Cool upright 15 minutes.
6. Cool on rack completely.
Title: Fruitcake
Ingredients:
- 2 1/2 flour
- 1 3/4 sugar
- 2 baking powder
- 1 salt
- 1 butter
- 1 milk
- 2 rum
- 4 eggs
- 1/2 raisins
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch (12-cup) bundt or tube pan.
3. Remove 2 tablespoons flour and mix with fruits and nuts.
4. Sieve remaining flour, sugar, baking powder and salt in large mixer bowl.
5. Add butter, milk and flavoring.
6. Blend on low to mix, then 2 minutes on medium speed.
7. Add eggs and beat 2 minutes more. Stir in floured fruit and nut mixture.
8. Turn batter into prepared cake pan.
9. Bake for 55-60 minutes or until cake tests done.
10. Cool 10 minutes in pan.
11. Sprinkle with confectioners' sugar.
12. For Cupcakes:
13. Prepare batter as above.
14. Spoon into 24 large muffin cups, filling 3/4 full.
15. Bake for 20-25 minutes.
Title: Easy Spiced Fresh Peach Cobbler
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 sugar
- 2 nutmeg
- 1 1/2 cinnamon
- 1/2 clove
- 1 milk
- 3 brown sugar
- 1/4 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 13 X 9 inch baking dish with non stick spray.
3. Put butter in pan and put in oven to melt.
4. Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together.
5. Add milk and stir well.
6. Using oven mitts, remove the baking dish from the oven if butter is melted.
7. Pour batter into dish and even out.
8. Spoon peaches wiwth some juice (if any) evenly over the batter.
9. Bake at 350 for 30 minutes then check for doneness.
10. (Mine baked 40 minutes, sister's baked 30).
11. Cobbler is done when batter rises and browns on top and firm in center.
12. Sprinkle brown sugar over the top.
13. Cover with foil (or other top) immediately so that sugar can warm up and stick to the cobbler.