lumicero/recipes-ing2inst huggingface dataset:
Title: Lava Cakes
Ingredients:
- 1/2 butter
- 8 eggs
- 4 hazelnut syrup
- 2 sugar
- 1/2 flour
- 2 powdered sugar
Instructions:
1. Heat oven to 400°F.
2. Grease and flour seven, six ounce ramekins or custard cups.
3. In sauce pan melt chocolate and butter until smooth, stirring constantly.
4. In medium bowl, combine eggs and syrup.
5. Beat with electric mixer till foamy.
6. Gradually beat in sugar till light and thickened (about 2 minutes).
7. Add flour and chocolate mixture stirring just enough blend all ingredients.
8. Fill cups to 3/4 full, then place ramekins on cookie sheet.
9. Bake at 400°F for about 11-15 minutes.
10. They should just form a top crust.
11. Cool for 5 minutes and then invert onto plate.
12. Dust tops with powdered sugar and serve with ice cream.
Title: Kahlua Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1 1/3 Cool Whip
- 2 Kahlua
- 1
- 1/2
Instructions:
1. Preheat oven to 350F and lightly grease/flour 2 8" cake pans.
2. Prepare mix as directed.
3. Bake cake in prepared pans.
4. Cool.
5. Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua.
6. In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake.
7. Pour half of pudding over cake.
8. Top with half of Cool Whip.
9. Then add second cake and top with pudding and Cool Whip.
10. Cover with plastic wrap and keep in refrigerator.
Title: Mom Hynek's Rhubarb Dessert
Ingredients:
- 4 rhubarb
- 1 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 1/2 water
- 1 butter
- 1/2
Instructions:
1. Place chopped rhubarb in a 13x9 pan.
2. Mix sugar and jello together and sprinkle over rhubarb.
3. Pour water over the rhubarb.
4. Sprinkle cake mix over the entire mixture in the pan.
5. Cut butter into small pieces and spread evenly over the top.
6. Bake at 375 for 1 hour to 1-1/4 hours.
7. The top should be lightly browned.
Title: Krasokouloura or Wine Cookies (Greece)
Ingredients:
- 1 white wine
- 1 granulated sugar
- 1 salt
- 1/2 olive oil
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/4 sesame seeds
- 2 baking soda
- 1 lemon juice
- 2 all-purpose flour
- 8 baking powder
- 2 sesame seeds
- 4
Instructions:
1. Preheat oven to 340 degrees F.
2. In a large bowl, beat together wine, sugar, salt, oils, cinnamon, cloves & 2 tablespoons sesame seeds.
3. Dissolve baking soda in lemon juice & stir that blend into the mixture in the large bowl.
4. Sift or whisk flower & baking powder together, then add 5 cups of this mixture to the large bow with the initial ingredients, mixing with handsl
5. Continue adding flour & kneading until dough doesn't stick to the hands ~ Don't use all the flour if it isn't needed! Knead until dough is soft, about 8 minutes.
6. TO MAKE SPIRALS ~ Take a piece of dough about the size of a small egg & squeeze a few times to soften. Scatter a few sesame seeds on the work surface & roll dough through seeds into a strip about 8 inches long. With strip on work surface, wrap into a spiral shape & tuck the end under the cookie.
7. TO MAKE RINGS ~ Take a smaller piece of dough & roll out as above into a strip about 7 inches long. Form into a ring & pinch ends together with wet fingers.
8. TO MAKE 'S' SHAPES ~ Take a larger piece of dough & roll out as above into a strip about 10 inches long. Working from both ends, wrap spirals in opposite directions until they meet in the middle.
9. Place cookies on a nonstick or lightly oiled baking sheet & bake about 30 minutes.
Title: Green Tomato Cobbler
Ingredients:
- 3 butter
- 4 green tomatoes
- 1 brown sugar
- 2 quick-cooking tapioca
- 1 all-purpose flour
- 1 fresh lemon juice
- 1 cinnamon
- 1/2 raisins
- 1/2 salt
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 1/4 baking powder
- 3 butter
- 1/2
Instructions:
1. Preheat oven to 425°F Grease a 2-quart casserole.
2. Put the tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Remove from the heat and drain in a colander.
3. In a large bowl, combine the tomatoes, brown sugar, tapioca, flour, lemon juice, cinnamon, raisins, the 3 tablespoons butter, salt, cloves and nutmeg. Mix well and transfer to the casserole dish. Sprinkle with the almonds.
4. To make the topping: in a medium bowl, stir together the topping ingredients to make a stiff, biscuit-like dough. Scoop out the dough to make small mounds on the tomato mixture.
5. Bake for 25-30 minutes, or until the tomato filling is bubbly and the topping is lightly browned. Serve warm or a room temperature with whipped cream.
Title: Angel Food Dessert With Whipped Topping
Ingredients:
- 1 cake flour
- 1 1/2 powdered sugar
- 1 1/2 cream of tartar
- 1 1/2 granulated sugar
- 1 vanilla
- 1 1/2 salt
- 1/2 instant vanilla pudding
- 1/4
- 8
- 1
- 2
Instructions:
1. Cake:
2. Heat oven to 375.
3. Beat egg whites and cream of tartar in a large bowl until foamy.
4. Add the granulated sugar 2 tablespoons at a time, adding vanilla, almond extract, and the salt with the last of the sugar.
5. Continue beating until it holds stiff peaks like a meringue. Don't under beat.
6. In another bowl, mix the flour and powdered sugar.
7. Sprinkle flour/sugar mixture 1/4 cups at a time over the meringue, folding gently just until mixture disappears.
8. Spread in an ungreased tube pan.
9. Bake 30-35min.
10. When done, tip cake upside down on a cup to cool. Loosen from pan and cut into pieces to your desired thickness.
11. Topping:
12. Whisk together 8oz of yogurt with 1oz of instant vanilla pudding. Fold in 2 cups of whipped topping. Spread onto angel food slices.
Title: A to Z Everything-But-The-Kitchen-Sink Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 1/4 baking soda
- 1 salt
- 1 1/2 cinnamon
- 1/2 ground mace
- 1/8 ground nutmeg
- 1/8 ground cloves
- 1 butter
- 1 1/2 brown sugar
- 1 white sugar
- 2 eggs
- 1 milk
- 1 1/2 vanilla
- 1 rolled oats
- 3 flaked coconut
- 1/2 walnuts
- 2
- 1
Instructions:
1. Sift together flour, soda, salt, and spices; set aside.
2. In a large bowl, cream butter and sugars until smooth.
3. Beat in the eggs, one at a time, then stir in milk and vanilla.
4. Gradually mix in the sifted ingredients until well blended.
5. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
6. Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.
7. Bake 8-10 minutes at 350 degrees -- do not overbake!
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: "black Forest" Trifle
Ingredients:
- 3 cherries
- 3 -4 brandy
- 680 custard
- 2 -3 dark chocolate
- 1 - 1 1/2
- 150
- 284
- 60
Instructions:
1. Drain the cherries reserving a little syrup (approx 2-3 tbsp).
2. Put them in a bowl without the reserved syrup and pour over the brandy, leave overnight.
3. Slice each muffin horizontally three times and spread each slice with jam.
4. Re-build the muffins then cut into quarters as best as you can, this is rather messy. Put these into the bottom of your trifle bowl.
5. Put the cherries on top of the muffins and pour over the brandy from the marinade. If the muffins are not moist enough use the reserved cherry syrup as required.
6. Break the chocolate into pieces and put in a bowl over a pan of simmering water and melt the chocolate, do not let the bottom of the bowl touch the water.
7. Put the custard in a bowl and add the melted chocolate, mix thoroughly and spoon over the cherries.
8. Whisk the cream into soft peaks and spoon it on top of the custard.
9. Crumble the flake bars and sprinkle over the cream.
10. This tastes better after leaving it to sit for a couple of hours to let the flavours meld together.
Title: Perfect Ginger Cookies
Ingredients:
- 2 1/4 flour
- 2 baking soda
- 1/2 salt
- 1 ground ginger
- 1 ground cinnamon
- 3/4 butter
- 1 sugar
- 1 egg
- 1/4 molasses
- 3 -4 crystallized ginger
- sugar
Instructions:
1. Set the oven at 350°.
2. Have 2 baking sheets on hand.
3. Sift the flour, baking soda, salt, ground ginger, and cinnamon.
4. In an electric mixer, cream the butter and sugar until light and fluffy.
5. Beat in the egg, followed by the molasses.
6. With the mixer set on its lowest speed, beat in the flour mixture followed by the crystallized ginger.
7. Roll the batter in your hands into 1-inch balls, then roll them in the sugar mixture.
8. Set them on the ungreased baking sheets.
9. Bake the cookies for 10-12 minutes or until they are crisp on the outside but a little soft on top.
10. Cool the cookies on wire racks.
11. Store in an airtight container.
Title: Apple Bake Casserole
Ingredients:
- 4 cooking apples
- 1 1/4 brown sugar
- 1 cinnamon
- 3/4 butter
- 2 lemon juice
- 1 flour
- 1 whole wheat flour
- 2 brown sugar
- 1 baking powder
- 1/2 butter
- 2 eggs
- 1/2 half-and-half cream
- 2 milk
- cheddar cheese
Instructions:
1. Set oven to 350 degrees.
2. Butter a 7 x 11-inch baking pan.
3. In a bowl, toss the sliced apples with the brown sugar, cinnamon, melted butter and lemon juice; set aside.
4. For the batter, combine the flours, brown sugar and baking powder in a food processor.
5. Add the cold butter, and pulse until mixture resembles oatmeal.
6. Whisk the eggs with the milk and, with the motor running, add to the flour mixture (just until combined).
7. Drop half of the batter by spoonfuls, into the prepared baking dish.
8. Spoon in the apple mixture.
9. Drop dollups of the remaining mixture over the apples.
10. Bake for 35-40 minutes, or until apples are tender, and the topping is bubbly.
11. Immediately sprinkle with the grated cheddar cheese (if using).
Title: Baklava
Ingredients:
- 1 phyllo dough
- 1 unsalted butter
- 1 - 1 1/2 walnuts
- 4 sugar
- 1 cinnamon
- 1 -2 sugar
- 2 water
- 1 honey
- 1/4 lemon juice
- 1 brandy
- 1 cognac
Instructions:
1. Preheat oven to 375 degrees F.
2. Melt butter (start with 2 sticks - you can always melt another stick if needed) and crisco together. Coat the bottom and sides of a 9 x 13 baking pan completely.
3. Layer phyllo dough for bottom crust: Lay down 1 sheet of phyllo and completely brush with melted butter. Continue until you have 6 buttered sheets of phyllo.
4. Mix the nuts, sugar and cinnamon together. Sprinkle some of this mixture over your bottom crust.
5. Then lay down 2 layers of phyllo, one at a time - each sheet needs buttering. Sprinkle another coating of your nut mixture. Continue alternating with 2 layers of buttered phyllo and a sprinkling of the nut mixture. (Make sure you have at least 6 sheets of phyllo dough left for your top crust. ).
6. Lay your 6 phyllo sheets, 1 buttered at a time, to create your top crust. Use remainder of butter over top of crust. (If you didn't have enough butter, you could melt more.).
7. Score pieces diagonally.
8. Bake uncovered for about 30 minutes, or whenever browned.
9. Turn oven down to 350 degrees F. and cover baklava with foil. Continue baking for another 30 minutes.
10. Meanwhile make your syrup:
11. Boil sugar and water together. Add honey, lemon juice and brandy.
12. Turn to low heat, stirring, until the mixture thickens. This should take approximately 10 minutes. Let cool.
13. When baklava is done cooking, pour the cooled syrup all over the top, while the baklava is still hot. Cool the baklava and finish cutting. Keep in a cool place.
Title: Canadian Maple Cookies
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1 egg
- 1 real maple syrup
- 1 vanilla extract
- 4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease several cookie sheets.
3. In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
4. Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
5. Shape into 1 inch balls and roll in sugar.
6. Place balls on cookie sheets about 2 inches apart and flatten slightly.
7. Bake 8 to 10 minutes; remove and let cool on a wire rack.
Title: Walnut Tartlets
Ingredients:
- 1/2 butter
- 1 margarine
- 1 cream cheese
- 1 1/3 sugar
- 2 flour
- 1/2 salt
- 1/2 eggs
- 1 sugar
- 1/2 light corn syrup
- 1 dark corn syrup
- butter
- margarine
- vanilla
- walnuts
Instructions:
1. To make pastry: in a large mixing bowl, combine butter, cream cheese, and sugar; stir until well blended.
2. Add in flour and salt; stir until well combined.
3. Roll dough into 1-inch balls; press evenly into bottom and up sides of miniature muffin cups; refrigerate.
4. To make filling: In a bowl, beat eggs slightly.
5. Stir in sugar, corn syrup, butter, vanilla, and walnuts; spoon 1 tablespoon mixture into each pastry-lined cup.
6. Bake in a preheated 350° oven for 20-25 minutes or until lightly browned.
7. Cool in pans for 5 minutes.
8. Gently remove and let completely cool on a wire rack.
9. Stor in air-tight containers.
Title: Cake Mix "Up-Sizer"
Ingredients:
- 1 1/2 flour
- 1 sugar
- 2 baking powder
- 1/4 baking soda
Instructions:
1. In a clean, dry bowl combine; flour, sugar, baking powder, and baking soda. Whisk all ingredients together and store in a clean, dry mason jar.
2. When you wish to increase a 15.25-ounce cake mix to 18.25 ounces, add three ounces of this mix (6 tablespoons) to your existing cake mix.
3. Some mixes may require more than three ounces of mix to make them 18.25 ounces.
Title: Pecan Pie Cookies
Ingredients:
- 1 brown sugar
- 3/4 salted butter
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1 pecans
- 1/2 brown sugar
- 1/4 heavy whipping cream
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.
3. Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
4. Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.
5. Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.
Title: Classic Funnel Cakes
Ingredients:
- 3 eggs
- 1/4 sugar
- 3 flour
- 2 milk
- 1/2 salt
- 2 baking powder
Instructions:
1. Combine the sugar and eggs in a large bowl. Mix well then slowly add in the milk and remaining dry ingredients, one at a time.
2. Preheat the deep fryer to 350*F. Using a funnel or baggie, pour the batter into the heated oil in a swirl motion.
3. Let the batter firm up, then use tongs to gently stir the funnel cake until browned evenly.
4. Remove to a plate lined with a paper towel to dry. While still hot, move to a serving plate and top with your favorite toppings. Enjoy!
Title: Shortcut Saging Con Yelo (Sweet Plantain With Ice)
Ingredients:
- 1 plantains
- 1 evaporated milk
- 1/2 skim milk
- 1 sugar
Instructions:
1. Follow package directions on how to defrost sweet plantains.
2. Once defrosted, microwave sweet plantains for 30 seconds or until heated through.
3. Put ice in a cereal bowl.
4. Pour the milk over the ice.
5. Add 4-5 pieces of sweet plantains.
6. Stir in sugar.
7. Enjoy!
Title: Lemon Lavender Layer Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 10 butter
- 1 1/3 eggs
- 1 granulated sugar
- 5 vanilla extract
- 2 lemon zest
- 1 butter
- 1 cream cheese
- 1/2 powdered sugar
- 1 honey
- 2 lemon zest
- 1
- 2
Instructions:
1. For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
2. In medium saucepan heat butter, milk, and lavender over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs and sugar until thickened and lightened to a cream color. Beat in vanilla and lemon zest. On low speed gradually add flour mixture and mix until blended. Slowly add hot milk mixture and beat until combined.
3. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes then carefully invert cakes onto cooling racks to cool completely.
4. For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed gradually add powdered sugar and beat until smooth. Beat in honey and lemon zest just until blended.
5. To assemble: Place one of the cooled cake layers top side down on a serving plate and spread about a ½ cup of frosting over it. Top with remaining cake layer top side up and frost the top and sides of the cake with the rest of the frosting. Garnish cake with long strips of lemon zest and some crumbled lavender flowers. Keep cake in the refrigerator and bring out to room temperature when ready to serve.
Title: Almond Flour Pie Crust
Ingredients:
- 2 1/2 brown sugar
- 1/4 sea salt
- 1/4 ghee
- 1/4 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a 9-inch pie pan, grease well or line the bottom with parchment paper.
3. Mix all of the dry ingredients in bowl.
4. Lightly beat the egg in a separate bowl.
5. Add ghee and vanilla to the egg.
6. Stir the wet ingredients into the dry ingredients. Stir until there is no more powder and the dough is uniformly moist. It should be somewhat dry and crumbly.
7. Press the dough into the bottom of the pan until it is uniformly spread across the pan.
8. Poke holes in the bottom of the dough with a fork to prevent bubbles.
9. Bake for about 10 minutes or until lightly golden.
Title: Anje's Apple Crisp
Ingredients:
- 3 -4 apples
- 2 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1 allspice
- 1/2 lemon juice
- cornstarch
- butter
- brown sugar
- oatmeal
- flour
Instructions:
1. preheat your oven to 350 degrees.
2. peel and then slice apples into thin slices. fill your favourite pan until it's about 1/2 an inch from the top. i usually use 3-4 apples for a small glass loaf pan.
3. make sure to toss apple slices with lemon juice to prevent browning.
4. when all the apples have been cut, toss the slices with enough cinnamon to lightly coat. add a little less ginger, and then a little less nutmeg and allspice, if desired. sometimes i leave out the allspice.
5. next, make the crumble topping by combining the flour, brown sugar, and oatmeal in a bowl. add cinnamon and ginger to the topping.
6. melt the butter in the microwave and then mix with the dry ingredients. you might need a little more butter; i use enough to make sure that the topping is saturated and sticks together.
7. before adding the topping, mix in the cornstarch with the apples. this prevents the crisp from becoming runny. make sure it's well mixed inches.
8. lastly, add the topping to the apples. make sure that no apples are showing.
9. bake in the oven for about 30-45 minutes or until bubbling and the topping is browned.
10. i eat this plain, but it can be good with ice cream, whipped cream, or even chocolate sauce.
Title: Vanilla Bean Creme Brulee
Ingredients:
- 1 half-and-half
- 1 vanilla bean
- 1/2 pure vanilla extract
- 1 granulated sugar
- 8 heavy cream
- 2/3
- 1 1/2
- 4
Instructions:
1. Preheat the oven to 325 f. In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.
2. Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and divide among eight 4-ounce ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.
3. Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while still warm.
4. Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.
Title: Bourbon-Cream Cheese Brownies
Ingredients:
- 4 butter
- 3/4 light brown sugar
- 1/2 granulated sugar
- 1 3/4 eggs
- 4 vanilla extract
- 1 salt
- 1/8 all-purpose flour
- 1 cream cheese
- 1 all-purpose flour
- 2 Bourbon
- 1/4
Instructions:
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.
3. Beat cream cheese at medium speed with an electric mixer until smooth; add 2 tablespoons flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
4. Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.
Title: Carrot Banana Cake
Ingredients:
- 1 carrot
- 2 bananas
- 1/2 garbanzo flour
- 1/2 sorghum flour
- 1/2 palm sugar
- 1 xanthan gum
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 applesauce
- 1/3 coconut oil
- 1/3 eggs
- 2 vanilla extract
- 1 cinnamon
- 1 nutmeg
- 1/4 raisins
Instructions:
1. Mix dry ingredients. Mix wet ingredients, minus carrot. Add wet to dry mix and stir until smooth. Add carrots and raisins or nuts. Pour into a 9" square or round greased tin. Bake for 35 minutes or until cake tester comes out clean. Make with a cream cheese icing (cream cheese, maple syrup and vanilla extract.).
2. Enjoy!