lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Truffle Cake Supreme
Ingredients:
- 1 1/4 unsalted butter
- 3/4 sugar
- 1 sugar
- 1 all-purpose flour
- 1 vanilla extract
- 2 eggs
- 4 chocolate curls
- 1
Instructions:
1. Heat oven to 425° Grease bottom of 8inch springform pan.
2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup of sugar, stirring until well blended. Remove from heat; cool slightly.Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack(cake will sink slightly in the center as it cools). Remove sides of pan. Refrigerate cake at least 6 hours.
5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.
Title: Red Wine and Pear Brioche Tart
Ingredients:
- 1 1/2 flour
- 3 sugar
- 2 dry yeast
- 3/4 salt
- 6 unsalted butter
- 2 eggs
- 2 dry red wine
- 1 3/4 sugar
- 3/4 sugar
- 2 bosc pears
- 3 cornstarch
- 1 water
- 1 sour cream
Instructions:
1. Butter a 9-inch springform pan.
2. Mix flour, sugar, yeast and salt in processor.
3. Add butter; mix until butter is reduced to pea size pieces.
4. Add eggs and milk until well mixed.
5. Using buttered fingertips, press dough into pan bottom.
6. Cover with plastic.
7. Let dough rise for about 1 3/4 hours.
8. Stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils.
9. Add pears.
10. Reduce heat to medium-low; simmer until pears are tender, about 8 minutes.
11. Cool mixture for 30 minutes.
12. Transfer pears to a plate.
13. Boil wine syrup in pan until reduced to 1 cup, for about 4 minutes.
14. Mix cornstarch and water in a small bowl.
15. Stir into wine syrup.
16. Whisk occasionally, cook until syrup thickens and boils.
17. Set sauce aside.
18. Preheat oven to 400°F.
19. Starting at edge of pan and leaving 1/2-inch plain border, arrange pear slices close together in concentric circles on dough.
20. Sprinkle pears and dough edge with 2 tablespoons sugar.
21. Bake tart until edge is brown, pears are tender and crust is cooked through, for 30 minutes.
22. Cool at least 15 minutes.
Title: My Favorite Pie Crust
Ingredients:
- 1 flour
- 1 salt
- 1/4 margarine
- 1 water
Instructions:
1. Set out the solid margarine stick for a while on the kitchen counter to soften it.
2. Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
3. Mix until you have pea-sized pebbles.
4. Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
5. Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
6. Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
7. Put additional flour onto counter and rolling pin.
8. Roll dough into a circle for your pie.
Title: Ladybugs on a Log
Ingredients:
- 2 celery ribs
- 2 light cream cheese
- 1 -2 dried cranberries
- 1 cinnamon
Instructions:
1. Spread cream cheese over celery.
2. Sprinkle with cinnamon, if desired.
3. Nestle dried cranberries in cream cheese.
Title: Apple Dumplings
Ingredients:
- 3 baking apples
- 2 flour
- 1/4 salt
- 1/2 butter
- 3 butter
- 1/2 water
- 3/4 brown sugar
- 1 cinnamon
- 1/4 nutmeg
- 1/2 pecans
- 1/2 vanilla ice cream
Instructions:
1. In a food processor, combine flour, butter, salt and water. Pulse until coarse crumbles form.
2. Divide dough into 3 equal portions and flatten into disks. Wrap each disk in plastic wrap and chill in refrigerator for about 30 minutes.
3. Meanwhile, preheat oven to 350°F and prepare apples.
4. In a small bowl, mix brown sugar, cinnamon, nutmeg and pecans.
5. Take dough from refrigerator and roll out into 9"-10" rounds.
6. Place half of an apple in the center of the dough and top with 1/3 of the brown sugar mixture. Place the other apple half on top.
7. Pull the dough up and around the apple to cover and pinch seams to close.
8. Place apples on a lightly greased baking dish, seam side down, and brush tops with butter.
9. If desired, press course sugar granules lightly into the tops of the dumplings.
10. Bake for about 50 minutes.
11. Serve warm with a side of whipped cream or vanilla ice cream.
Title: Rich & Guiltless Beetroot Brownies
Ingredients:
- 400 beetroots
- 250 dark chocolate
- 150 butter
- 250 caster sugar
- 3 eggs
- 100 plain flour
- 50 cocoa powder
- 1 baking powder
- 1/8 salt
Instructions:
1. Carefully wash beetroot under a cold tap. Do not scrub them – simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will ‘bleed’ while cooking.
2. Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
3. Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
4. Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8”x8” square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
5. Mix together the butter and sugar and beat until the mixture is light and fluffy.
6. Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
7. Beat in the puréed beetroot mixture.
8. Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
9. Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
10. Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
11. Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
12. Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
Title: Honey Poppy Seed Cake
Ingredients:
- 3/4 honey
- 1/3 butter
- 1/2 vanilla
- 2 eggs
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 1/4 poppy seed
- 1 1/4 baking soda
- 1/4 salt
- 1/4 buttermilk
- 1/2 banana
- 1/2 raisins
Instructions:
1. Beat together honey, butter and vanilla until very light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Thoroughly stir together flours, baking soda, poppy seeds and salt.
4. Combine milk and banana.
5. Alternately add wet to dry beating well after each addition.
6. Stir in raisins.
7. Oven 350.
8. 9 x 5 x 3 loaf pan lined with parchment and well greased.
9. Because honey burns more quickly than sugar you might have to cover top of loaf for the last 15 minutes of cooking.
Title: Bailey's Irish Cream Fruit Dip II
Ingredients:
- 1 Cool Whip
- 1/2
- 2
- 8
Instructions:
1. Mix first three ingredients together until well blended.
2. Fold in Whipped Topping.
3. Enjoy with your favorite fruit, but this is especially good with pineapple and strawberry!
Title: Aeden's Apple Spice Almond Cookies (Scd)
Ingredients:
- 1 apple
- 1/2 butter
- 1/4 honey
- 1 egg
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 baking soda
- 1/8 salt
- 1/8
Instructions:
1. In a bowl mix together almond flour, cinnamon, nutmeg, baking soda and salt, set aside.
2. Peel and finely grate the apple. Wrap the pulp in a paper towel and squeeze out the juice. Put the pulp in the bowl with the flour mix and DISCARD the juice.
3. Add the egg, butter and honey to the flour, mix well.
4. Butter the cookie sheets and drop the dough in small mounds, 8 per cookie sheet.
5. Place in oven preheated at 350 degrees F. for 10 minute or until edges are browned and center is still light in color.
6. After baking place cookie tray in freezer for 5 minutes BEFORE removing the cookies. Cookies must be removed very carefully and placed single layered between sheets of wax paper. Cookies will be very flat and fragile. Once cooled keep in air tight container. Makes 18.
Title: Bread Pudding With Dried Cherries on the Grill
Ingredients:
- 10 eggs
- 3 sugar
- 1 1/4 vanilla extract
- 1 1/2 nutmeg
- 1 1/4 cinnamon
- 1 1/4 unsalted butter
- 2 skim milk
- 2 dried cherries
- 1 lemon zest
- 1
Instructions:
1. Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
2. Cut bread into cubes and set aside.
3. In a large bowl, beat the eggs until frothy, about 3 minutes.
4. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended.
5. Add milk, then stir in dried cherries and lemon zest.
6. Add bread cubes and toss until mixed well.
7. Let rest for about 45 minutes, patting the bread down into the liquid occasionally.
8. Transfer bread and egg mixture to a 5- by 9-inch loaf pan.
9. Place pan in center of cooking grate and grill over indirec medium heat for 50 to 60 minutes or until top is well-browned and puffy.
10. Slice and serve warm with low-fat frozen yogurt, if desired.
Title: Lemon Ladyfinger Trifle
Ingredients:
- 8 non-dairy whipped topping
- 10 french-style ladyfinger cookies
- 1/2 wine
- 1
Instructions:
1. Soak ladyfingers in wine. Let stand five minutes. Place 5 ladyfingers in 2 quart dish.
2. Top with 1/3 Cup lemon curd then half the Cool Whip. Repeat the layer.
3. Top with remaining 1/3 Cup lemon curd.
4. Refrigerate 3 hours before serving.
Title: Black and White Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 cider vinegar
- 5 vanilla
- 1 cream cheese
- 1 egg
- 8 sugar
- 1
- 1/3
- 8
Instructions:
1. In a large bowl, stir together the first 5 ingredients.
2. In another bowl, beat together water, oil and vanilla.
3. Gradually add to the dry ingredients, stirring until well blended.
4. Fill 18 cupcake liners half full of batter.
5. Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
6. Bake at 350°F for 25 minutes.
Title: Ice Cream Sodas
Ingredients:
- 1 strawberry syrup
- 1/2 pure vanilla extract
- 1 heavy cream
- seltzer water
- vanilla ice cream
- strawberry ice cream
- coffee ice cream
- fresh strawberries
- sugar
Instructions:
1. Place 3 T.
2. syrup or 1 teaspoon vanilla plus 3 T.
3. cream, in a tall ice cream soda glass.
4. Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full.
5. Add 2 scoops of ice cream, add soda on top of the glass, and serve with a spoon and a straw.
6. Strawberry Syrup: Combine the strawberries, sugar and lemon in a container.
7. Cover and refrigerate over night.
8. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.
Title: Strawberry Crisp for Two
Ingredients:
- 1 butter
- 1/2 oatmeal
- 1/4 brown sugar
- 1/2 cinnamon
- 1 strawberry
Instructions:
1. Preheat oven to 375°F.
2. Melt butter in small saucepan over low heat.
3. Add oatmeal, brown sugar and cinnamon.
4. Mix well and remove from heat.
5. Divide strawberries between 2 oven-proof dishes.
6. Sprinkle 1/2 oatmeal mixture over each.
7. Bake 15 minutes or until hot and browned.
Title: Jacques's Chocolate Mudslides
Ingredients:
- 1 1/2 baking chocolate
- 8 unsalted butter
- 3/8 sugar
- 2 eggs
- 5 all-purpose flour
- 1/2 baking powder
- 2 3/4 salt
- 1 1/4 walnuts
- 1 1/4
Instructions:
1. Melt the unsweetened chocolate and four cups of the semisweet chocolate over a double-boiler (which can be set up by putting a metal bowl over a simmering pot), stirring periodically.
2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
3. Add the flour, baking powder and salt to the butter mixture and mix until just combined.
4. Add the melted chocolate and mix until combined, stir in the nuts and the remaining four cups of semisweet chocolate. Pour the mixture onto a parchment-lined baking sheet or tray (try a 9" x 13" casserole pan). Put the mixture into a refrigerator for 5 to 10 minutes until slightly but not completely hardened.
5. Preheat oven to 400 degrees.
6. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly spread them onto one or two parchment lined baking sheets (leave room for them to spread).
7. Bake the cookies for 15 to 20 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating.
8. Variation (for 9 dozen smaller cookies): Instead of turning the mixture out onto a cutting surface, use a spoon to make a rough ball the size of a ping-pong ball. Roll it between your palms, place it on the parchment-lined baking sheet and press down slightly.
9. Bake the cookies for 10 to 12 minutes. As soon as they are out of the oven, transfer them to a cooling rack.
Title: Skinny Pineapple Cake
Ingredients:
- 18 Cool Whip Lite
- 20
- 2
Instructions:
1. In a large bowl mix cake mix with undrained pineapple.
2. Pour into an ungreased 9x13 cake pan.
3. Bake 30 minutes at 350.
4. Cool.
5. Frost with cool whip.
6. Eat, eat , eat! Eat all you want!
Title: Grasshopper Cake
Ingredients:
- 1 water
- 1 1/3 green creme de menthe
- 2 heavy cream
- 3
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease sides and bottom of a 13- x 9-inch baking pan. Flour lightly.
2. Prepare the cake mix according to the package directions, blending together the dry mix, the water, oil, egg whites and 4 tablespoons of the creme de menthe. Use however much water the package directions specify but remove 4 tablespoons to make way for the creme de menthe.
3. Bake in a greased 9-x-13-inch baking pan as directed. Allow cake to cool.
4. When cool, spread fudge sauce over the top. (It may help to warm the fudge sauce just slightly.).
5. Whip cream until stiff peaks form. Fold in remaining 2 tablespoons creme de menthe. Frost over fudge layer. Refrigerate until ready to serve. You may enjoy heightening the Christmas look by decorating with drained red maraschino cherries or other red decoration.
6. Note: You may substitute an 8-ounce carton of Cool Whip, thawed, for the whipped cream, if you wish.
Title: Icebox Cherry Dessert
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 - 1 1/2 milk
- 2 vanilla
- 1 cherry pie filling
- 2 Cool Whip
- 1
Instructions:
1. Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish.
2. In a large bowl mix together cream cheese, powdered sugar, milk and vanilla.
3. Beat with an electric mixer until smooth.
4. Spread this mixture over cake layer; chill about 1 hour.
5. Spread pie filling over cream cheese filling then spread with Cool Whip.
6. Chill additional 2-3 hours.
Title: Kugel
Ingredients:
- 1/2 butter
- 1/4 eggs
- 2 sour cream
- 1 cottage cheese
- 1 sugar
- 6 vanilla
- 1 butter
- 1/2 - 3/4 sugar
- 2
- 1
Instructions:
1. Cook noodles and drain.
2. Combine with melted butter.
3. Add remaining ingredients.
4. Top with crumb mixture, if desired.
5. Bake in buttered pan at 350F for about one hour, starting to check at 20 minutes.
Title: Macadamia and Burnt Butter Biscuits (Cookies)
Ingredients:
- 4 butter
- 4 sugar
- 1 egg
- 1/2 vanilla essence
- 5 self-rising flour
- 40
Instructions:
1. Melt butter in saucepan over low heat until golden brown.
2. When cool but not set, beat in sugar, then beaten egg and vanilla.
3. Lastly, work in flour.
4. Roll dough into walnut size balls and place on baking tray allowing plenty of room to spread.
5. Place a macadamia nut on top of each biscuit.
6. Bake at 350F for 10-15 minutes.
Title: Chocolate Cream Eclair Dessert (Lower Fat)
Ingredients:
- 1 honey graham crackers
- 3 1% low-fat milk
- 2 vanilla instant pudding mix
- 1 cream cheese
- 1 Cool Whip
- 1/4 milk
- 2 butter
- 2 honey
- 2 chocolate
- 1 1/2 confectioners' sugar
Instructions:
1. In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
2. In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
3. Spread half of the pudding mixture over graham crackers.
4. Top with another 7-1/2 graham crackers sheets.
5. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
6. In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
7. Gradually add in icing sugar to milk mixture, and beat well.
8. Spread the chocolate mixture glaze over the graham crackers.
9. Cover the dessert and tent with foil; chill 4-5 hours before serving.
Title: Banana Dulce Zacatecano
Ingredients:
- 3 firm bananas
- 2 butter
- 1/4 sugar
- 1/4 vanilla essence
- 1/2
- 1
Instructions:
1. Saut'e the bananas in butter till golden brown.
2. Drain excess butter from the bananas.
3. Place the bananas in a shallow dish.
4. Sprinkle with a little of the sugar.
5. Whip cream.
6. Add the remaining sugar, apple juice and vanilla essence to the cream.
7. Mix well.
8. Spoon over the bananas making sure that they are covered completely.
9. Chill.
10. Serve very cold for a delicious dessert that's got a fantastic name!
Title: Chocolate Cake With Fudge Sauce
Ingredients:
- 1 chocolate pudding mix
- 2 milk
- 1 butter
- 1/2 margarine
- 1 evaporated milk
- 1 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. In a saucepan or microwave, prepare pudding with milk according to package directions for pudding.
2. Pour into a mixing bowl; add dry cake mix and beat until well blended.
3. Spread into a greased 13-in. X 9-in. X 2-in. Baking pan.
4. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan.
5. Cool on a wire rack.
6. For sauce, in a heavy saucepan, melt butter and chocolate over low heat.
7. Stir in evaporated milk and sugar until smooth.
8. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened.
9. Remove from the heat; stir in vanilla.
10. Serve warm sauce over cake.
11. If desired, garnish with mint.
Title: Mexican Wedding Cookies (Williams-Sonoma)
Ingredients:
- 1 unsalted butter
- 1 1/4 powdered sugar
- 1 vanilla extract
- 1/4 salt
- 1 3/4 all-purpose flour
- 1 ground cinnamon
- 1
Instructions:
1. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
2. Add ½ cup of the powdered sugar and continue beating until light and fluffy.
3. Add the vanilla and salt and beat on low speed until blended.
4. Sift the powder and cinnamon together onto a sheet of waxed paper.
5. Add the flour mixture to the butter mixture on low speed or stir with a wooden spoon just until blended.
6. Stir in the almonds.
7. Cover and refrigerate until dough is chilled, but not hard and is no longer sticky to the touch, about 15 minutes.
8. Preheat the oven to 350 degrees.
9. Have ready 2 ungreased baking sheets.
10. Sift the remaining ¾ cup powdered sugar into a shallow bowl.
11. Shape the dough into 1-inch balls.
12. Place about 1 inch apart on the baking sheets.
13. Bake the cookies until just golden on the bottom, 10-12 minutes.
14. Let the cookies cook on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar.
15. Let cool completely on wire racks.
Title: Coconut Bread Pudding
Ingredients:
- 1 sweetened flaked coconut
- 1/2 cream of coconut
- 1/3 vanilla extract
- 30 eggs
- 2 sugar
- 1 vanilla ice cream
- 6 coconut
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Line bottom of a 10" X 13" X 3" pan with half of the white bread.
3. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread.
4. Top that with the remaining bread cubes and then the remaining apricots and coconut.
5. Distribute evenly.
6. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot.
7. Stir occasionally.
8. Remove from heat.
9. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring.
10. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated.
11. Ladle the mixture over the bread, making sure all the bread gets moist.
12. Cover with foil and bake in a water bath for 1 hour.
13. Remove foil and bake for another 5-10 minutes until golden.
14. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other.
15. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar.
16. Finish with toasted coconut on the ice cream.
Title: Pineapple Coconut Hot Milk Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 milk
- 4 unsalted butter
- 4 eggs
- 2 sugar
- 1 vanilla extract
- 4 unsalted butter
- 8 cream cheese
- 1 vanilla extract
- 1 dark rum
- 3 1/4 confectioners' sugar
- 1 crushed pineapple
- 2 1/2 sweetened coconut
Instructions:
1. Preheat oven to 350º F.
2. Grease and line a 9-by-13-inch baking pan.
3. Sift the flour, baking powder, and salt together.
4. Heat the milk and butter over medium heat just until the butter melts and the milk is hot (150º F).
5. Beat the eggs and sugar until thick and light colored.
6. Add the vanilla.
7. Stir in the flour mixture.
8. Slowly add the hot milk mixture, mixing just until smooth.
9. Fill the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
10. Cool briefly in the pan, then loosen the cake by running a knife around the edges.
11. Remove liner and cool on a wire rack.
12. Make the frosting: Beat the butter, cream cheese, vanilla, and rum until they are smooth.
13. Add the confectioners' sugar 1 cup at a time and beat until smooth.
14. Mix in crushed pineapple.
15. Frost the top and sides of the cake.
16. Cover top and sides of the cake with coconut, pressing it into the frosting.