lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Shortcake With Buttermilk Biscuits
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 10 unsalted butter
- 2/3 buttermilk
- 1 buttermilk
- 2 strawberries
- 1/2 sugar
- 2 sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
3. Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
4. Gradually add the buttermilk, tossing with a fork until large moist clumps form.
5. Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
6. Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
7. Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
8. Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
9. Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
Title: Chocolate Pudding Cake
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 1 cocoa powder
- 3/4 baking powder
- 1/4 salt
- 1/4 milk
- 2 vanilla
- 1 sugar
- 1/2 cocoa powder
- 2 boiling water
- 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix together flour, 1/4 cup sugar, the 1 tablespoon cocoa powder, baking powder, and salt.
3. Add milk, oil, and vanilla. Stir until smooth. Pour batter into an ungreased 1 1/2 quart baking casserole dish.
4. Mix together the 1/2 cup sugar and the 2 tablespoons cocoa powder in a small mixing bowl. Gradually stir in the boiling water. Pour evenly over batter in the casserole.
5. Bake 30 minutes.
6. Cool 20-30 minutes.
Title: Chocolate, Zucchini, Sweet Potato, Cake
Ingredients:
- 1/4 flour
- 2 1/2 buckwheat flour
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1 1/2 eggs
- 3 brown sugar
- 1 honey
- 1 1/2 vanilla
- 1/2 buttermilk
- 2 zucchini
- 1/2 sweet potato
- 1 dried cherries
- 1 rum
- 1 hot water
- 3 pecans
- 1 chocolate chips
- 1/2 powdered sugar
- 2 water
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a bundt pan.
3. Sift together first 7 ingredients.
4. Set aside.
5. In a mixer mix oil, sugar, honey add eggs and vanilla.
6. Mix dry ingredients into egg mixture then add buttermilk.
7. Stir in remaining ingredients.
8. Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
9. Let cool.
10. Invert onto cake dish.
11. Mix glaze and water and pour onto cake.
Title: Easy Almond Sour Cream Layer Cake
Ingredients:
- 1 eggs
- 2 sour cream
- 1 water
- 1 1/2
- 1/2
- 1/3
Instructions:
1. Set oven to 350 degrees.
2. Grease four 8-inch round cake pans.
3. In a bowl beat all ingredients on low speed for about 1 minute, then increase the speed and beat for another 2 minutes.
4. Transfer and divide the batter between the cake pans.
5. Bake for about 15-17 minutes, or until cakes tests done.
6. Cool in pans on a rack for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. Fill as desired.
Title: Flan De Naranja/Orange Flan
Ingredients:
- 1/2 granulated sugar
- 1 water
- 1/4 lemon juice
- 1/8 cayenne pepper
- 1/2 sugar
- 1/4 orange, zest of
- 1 eggs
- 4 heavy cream
- 1/4
- 3/4
Instructions:
1. Preheat oven 350 degrees.
2. Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
3. Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
4. Grind almonds in food processor.
5. Add remaining sugar, zest, eggs. Process until smooth.
6. Add cream and OJ, process to mix.
7. Let the froth subside before pouring into cups.
8. Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
9. Set aside to cool before unmolding.
Title: Polenta Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 polenta
- 1 baking powder
- 1/4 salt
- 3 eggs
- 2 olive oil
- 1 vanilla extract
Instructions:
1. Preheat the oven to 325.
2. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
3. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
4. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
5. Turn dough out onto a lightly floured surface.
6. Divide in half and shape each half into a log 12"x 2" wide.
7. Carefully move logs onto a baking sheet lined with parchment or a silpat.
8. Bake 20 to 25 minutes until the tops are almost firm to the touch.
9. Remove and let cool on the pan for 15-20 minutes.
10. While waiting, reduce the oven temperature to 300.
11. Slice each log diagonally into about 1/2" slices using a serrated knife.
12. Stand the biscotti up about 1/2" apart on the same baking sheet.
13. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
14. Transfer to a wire rack to cool completely.
Title: Berried Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 1/2 butter
- 1 margarine
- 2 cream cheese
- 8 milk
- 4 strawberries
- 3 1/2 milk
- 2 vanilla flavor instant pudding and pie filling mix
Instructions:
1. Mix crumbs, 1/4 cup of the sugar and butter in 13 x 9-inch pan.
2. Press firmly into bottom of pan.
3. Refrigerate.
4. Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth.
5. Stir in 1/2 of the whipped topping.
6. Spread over crust.
7. Top with strawberry halves.
8. Pour 3 1/2 cups milk into large bowl.
9. Add pudding mixes.
10. Beat with wire whisk 2 minutes.
11. Pour over strawberries.
12. Refrigerate 4 hours or until set.
13. Just before serving, spread remaining whipped topping over pudding.
14. Garnish with additional strawberries and fresh mint.
Title: Kahlua Chocolate Frosting
Ingredients:
- 3 1/2 confectioners' sugar
- 1/2 butter
- 3 vanilla extract
- 1 salt
- 1/8 milk
- 2 Kahlua
- 2 egg
- 1
Instructions:
1. With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
2. Beat in confectioners' sugar a little at a time.
3. Blend in egg (doing this last gives the frosting a nice sheen).
4. Spread on cooled cake and refrigerate.
Title: The Best Peanut Butter Oatmeal Chocolate Chip Cookies!
Ingredients:
- 2 quick oats
- 1 1/4 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 shortening
- 1 peanut butter
- 1 sugar
- 1 dark brown sugar
- 2 eggs
- 1 chocolate chips
- 1 vanilla
Instructions:
1. Preheat oven to 350.
2. Mix dry ingredients (other than choc chips).
3. Cream shortening, peanut butter, and sugars in seperate bowl.
4. Beat eggs and vanilla into shortening and sugar mix.
5. Add dry mix.
6. Blend chocolate chip in (is a bit tough but well worth it!).
7. Bake 11-13 minute.
Title: Pumpkin Dip
Ingredients:
- 1 cream cheese
- 2 confectioners' sugar
- 1 solid pack pumpkin
- 1 ground cinnamon
- 1 pumpkin pie spice
Instructions:
1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth.
2. Gradually mix in the pumpkin.
3. Stir in the cinnamon, pumpkin pie spice, until smooth and well blended.
4. Chill until serving.
Title: Easiest Peanut Butter & Chocolate Cookies (Bisquick)
Ingredients:
- 14 sweetened condensed milk
- 3/4 peanut butter
- 2 Bisquick
- 1/4 sugar
- 1 vanilla
- 1/3 sugar
- 36
Instructions:
1. Preheat oven to 375*.
2. In a large bowl, stir together milk and peanut butter until combined.
3. Stir in Bisquick, 1/4 c sugar and vanilla.
4. Shape dough into 1.25" balls and roll tops in the 1/3 c sugar.
5. Place sugar side up onto ungreased cookie sheets, 2 inches apart.
6. Bake 8-10 minutes or just until bottom starts to brown.
7. Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Title: Makrout a Louz - Algerian Almond Cakes
Ingredients:
- 3 granulated sugar
- 1 limes, zest of
- 4 eggs
- 3 cornflour
- 3 icing sugar
- 2
- 2 1/2
Instructions:
1. Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
2. Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
3. Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
4. Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
5. When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
6. Re-dip with sugar 5 mins later and pop into paper cases.
7. For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.
Title: Chocolate Eclair Cake
Ingredients:
- 1 graham cracker
- 2 instant vanilla pudding
- 3 milk
- 1 Cool Whip
- 1/4 milk
- 1 sugar
- 1/2 butter
- 1/3 salt
- 1/8 vanilla
- 1 chocolate
- 8
Instructions:
1. Filling: Mix together pudding and milk.
2. Fold in Cool Whip, and mix well.
3. Butter a 9 x 13" cake pan.
4. Place a layer of crackers in the pan.
5. Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
6. End with a third layer of crackers, and set aside.
7. Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
8. Cook and stir for 1 minute, and remove from heat.
9. Stir in butter and vanilla.
10. Mix well, and allow to cool.
11. Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
12. Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.
Title: Tropical Carrot Cake with Coconut Cream Frosting
Ingredients:
- 2 1/3 all-purpose flour
- 1 sweetened flaked coconut
- 1 crystallized ginger
- 3/4 ground cinnamon
- 3 1/2 baking powder
- 2 1/2 salt
- 1 baking soda
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 4 carrots
- 2 cream cheese
- 2 unsalted butter
- 2 powdered sugar
- 3 cream of coconut
- 3/4 vanilla extract
- 2 crystallized ginger
- 3/4
- 1
- 1/2
- 14
- 1/4
Instructions:
1. For Cake: Preheat oven to 350.
2. Butter three 9" diameter cake pans with 1 1/2"-high sides.
3. Line bottom with parchment paper.
4. Combine 1/3 cup flour and next three ingredients in processor.
5. Process until nuts are finely chopped.
6. Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
7. Using electric mixer, beat sugar and oil in large bowl to blend.
8. Add eggs one at a time, beat well after each addition.
9. Beat in vanilla.
10. Beat in flour-spice mixture.
11. Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
12. Divide batter among pans.
13. Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
14. Cool in pans, on rack 1 hour.
15. Run knife around edge of pans to loosen cakes.
16. Turn cakes out onto racks; cool completely.
17. For Frosting: Beat cream cheese and butter in large bowl until smooth.
18. Beat in powdered sugar, then cream of coconut and both extracts.
19. Chill until firm enough to spread.
20. ,about 30 minutes.
21. Place one cake layer, flat side up on platter.
22. Spread 3/4 cup frosting over top of cake.
23. Top with second cake layer, flat side up.
24. Spread 3/4 cup of frostin gover.
25. Top with third cake layer, rounded side up, pressing slightly to adhere.
26. Spread thin layer of frosting over top and sides of cake.
27. Chill cake and remaining frosting 30 minutes.
28. Spread remaining frosting over top and sides of cake.
29. Arrange whole nuts and ginger around top edge of cake.
30. Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).
Title: Grandma Ishman's Date Pinwheels
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 3/4 white sugar
- 1/2 vanilla
- 1 egg
- 2 flour
- 1/4 baking powder
- 1/4 salt
- 1 dates
- 1/4 pecans
Instructions:
1. Cream butter in a large bowl with mixer. Add brown sugar, 1/2 cup white sugar, vanilla and egg. Beat until light and creamy.
2. Add sifted dry ingredients and mix well.
3. Chill for 1-3 hours until firm enough to roll-out.
4. In a meantime, add dates to a sauce pan with 1/4 cup white sugar and 1/4 cup water. Bring to a boil, stirring often. Reduce heat to a simmer, and cook 5 minutes. Add nuts. Remove from heat and cool.
5. Separate dough in half and roll each half into a 9x12 rectangle. Spread each rectangle with filling. Roll each rectangle into a log.
6. Wrap in wax paper and freeze overnight.
7. Slice into 1/8 inch thick cookies and bake on a lightly greased baking sheet at 375 degrees for 10 minutes.
Title: Frosted Peanut Butter Brownies
Ingredients:
- 1 1/2 butter
- 1/3 sugar
- 2 flour
- 1 1/2 salt
- 1/2 eggs
- 4 vanilla
- 1 chunky peanut butter
- 1 milk
- 1/3 confectioners' sugar
- 1/4 marshmallows
- 1
- 10
Instructions:
1. Cook 1 cup butter and 1/3 cup cocoa in saucepan on low heat stirring often, until butter melts. Remove from heat.
2. Combine sugar, flour and salt in large bowl and beat until blended - add eggs and vanilla; beat until blended. Spread mixture on greased cookie sheet. Bake at 350F for 20 minutes - until toothpick comes out clean.
3. Remove lid from peanut butter jar and microwave on medium for 2 minutes - stir once. Spread melted peanut butter over warm brownies. Chill 30 minutes.
4. Cook remaining 1/2 cup butter, 1/3 cup milk and marshallows in large pan over medium heat, stirring often until melted. Remove from heat and whisk in 1/4 cup cocoa. Stir in confectioners sugar until smooth. Spread over peanut butter. Chill 20 minutes, and then cut into squares.
Title: Apple Pandowdy
Ingredients:
- 1 light brown sugar
- 1/4 all-purpose flour
- 1/4 cinnamon
- 1/4 salt
- 1 water
- 2 butter
- 1 vanilla
- 1 lemon juice
- 4 tart apples
- 1 flour
- 1 white sugar
- 2 baking powder
- 1/4 salt
- 3 shortening
- 1 egg
- 1/3 milk
Instructions:
1. Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
2. Set aside.
3. Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
4. Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
5. Stir with a fork to make a drop batter, do not overmix.
6. Drop the batter by spoon over the fruit mixture, do NOT stir.
7. Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
8. For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!
Title: Nutty Butter Chocolate Bars
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 1/4 flour
- 1/4 salt
- 3/4 creamy peanut butter
- 1 corn syrup
- 2 water
- 2
- 1
Instructions:
1. Beat butter and sugar until creamy.
2. Sift dry ingredients and blend with butter-sugar mixture.
3. Press evenly into 13 X 9 inch pan.
4. Bake at 350 degrees for 20 minutes.
5. Spread creamy peanut butter immediately over top.
6. Let stand until cool.
7. Topping.
8. Melt milk chocolate morsels and combine with corn syrup and water.
9. Stir in nuts.
10. Spread evenly over peanut butter; let stand until set.
Title: Baked Rice Pudding
Ingredients:
- 1/2 water
- 1 sugar
- 1/2 cornstarch
- 1 salt
- 2 eggs
- 2 1/2 milk
- 1 lemon juice
- 1/2 dates
Instructions:
1. Stir together rice and water in saucepan. Heat to boiling . Stir. Reduce heat; cover and simmer 14 minutes WITHOUT disturbing. All water should be absorbed.
2. Heat oven to 350 degrees.
3. Blend sugar, cornstarch, and salt. Add eggs and milk to sugar/cornstarch mixture; beat well. Stir in rice, lemon juice, and raisins. Sprinkle with cinnamon or nutmeg.
4. Pour into ungreased 1-1/2 quart casserole. Place in a pan of very hot water (1-2 inches deep). Bake about 1-1/2 hours, stirring occasionally until pudding is cramy and most of liquid is absorbed.
5. Remove from oven and serve warm or cold.
Title: Pumpkin Custard
Ingredients:
- 1/2 cashews
- 1 agar-agar flakes
- 1 sea salt
- 1 1/4 water
- 1 1/2 pumpkin
- 1/4 vanilla extract
- 1 ground cinnamon
- 1 -2 ground nutmeg
- 1/4 ground cloves
- 1 lemon zest
- 1/4
Instructions:
1. Place cashews, agar and salt in a blender and process to a fine powder.
2. Pour boiling water into blender and process on high speed.
3. Add pumpkin, agave and vanilla and process again until smooth.
4. Blend in cinnamon, nutmeg, cloves and lemon zest.
5. Pour custard into ramekins or half cup mason jars.
6. Refrigerate until set, about 30 minutes.
7. Serve.
Title: The Easiest Chocolate Mousse Ever
Ingredients:
- 225 chocolate
- 2 oranges, juice and zest of
- 4 eggs
Instructions:
1. Melt the chocolate with the orange juice and zest in a bowl over a pan of boiling water.
2. Do not allow to get too hot!
3. Take off the heat and beat in the egg yolks.
4. Whisk the egg whites until they are at the soft peak stage and fold into the chocolate mixture with a metal spoon.
5. Turn the mousse into four ramekins or glasses and chill until you are ready to eat them.
Title: White Tiramisu
Ingredients:
- 4 eggs
- 150 sugar
- 100 potato starch
- 50 all-purpose flour
- 1 baking powder
- 75 white rum
- 75 milk
- 100 eggs
- 2 sugar
- 100 heavy cream
- 200 mascarpone cheese
- 250 white rum
- 2
Instructions:
1. Preheat oven to 225°C Line a cookie sheet with sides (32 cm x 40 cm) with parchment paper.
2. To make cake: Using a mixer, beat eggs and sugar until light and fluffy.
3. Combine potato starch, all-purpose flour and baking powder in a bowl and sift onto the egg and sugar mixture; stir to combine.
4. Spread the batter onto the cookie sheet and bake in the preheated oven for 6-8 minutes.
5. Place another sheet of parchment paper on the counter, sprinkle with sugar (1-2 teaspoons) and turn the baked cake onto it. Peel off the paper that was used for baking.
6. Combine white rum and milk.
7. To make filling: Chop meringues with a knife. Whip heavy cream until stiff peaks form. Soften mascarpone cheese well.
8. Beat eggs and sugar until light and fluffy. Stir in whipped cream. Stir in softened mascarpone cheese and white rum.
9. To assemble the cake: Cut the cake in half (not horizontally, just into two pieces!). Place one piece on the serving platter and moisten with half of the rum and milk mixture. Spread half of the filling onto the cake. Sprinkle half of the chopped meringues on top of the filling.
10. Top with the remaining piece of cake and press down gently. Moisten the cake with the remaining rum and milk mixture and top with the filling.
11. Put the cake in the fridge and let sit for several hours or overnight.
12. When ready to serve, sprinkle the remaining meringues on top of the cake and decorate with fresh strawberries and edible flowers.
Title: Kahlua Pot De Creme
Ingredients:
- 1 2/3 milk
- 1/2 cinnamon stick
- 4 sugar
- 1/3 Kahlua
- 1/4 bittersweet chocolate
- berries
Instructions:
1. Heat oven to 325 degree
2. Bring milk and cinnamon to boil over medium heat in saucepan.
3. Remove from heat.
4. Cover and let stand 20 minutes.
5. Strain mixture through a sieve into a 4-cup glass measure.
6. Discard cinnamon.
7. Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan.
8. Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes.
9. Add Kahlua and beat until well combined.
10. Gradually stir in milk with rubber spatula, until mixture is completely smooth.
11. Strain milk mixture through a sieve into glass measure, discard any foam.
12. Divide mixture into each cup (spoon off any remaining foam).
13. Add enough hot water to roasting pan to reach halfway up the sides of cups.
14. Loosely cover pan with foil.
15. Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly).
16. Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes.
17. Cover and refrigerate overnight.
18. Sprinkle tops with grated chocolate and serve with berries, if desired.
Title: Fluffy Cherry Salad
Ingredients:
- 1 cherry pie filling
- 8 Cool Whip
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 pecans
- 1 mini marshmallows
- 1 banana
- 1/4 sweetened coconut
Instructions:
1. Fold all ingredients together.
2. Pour into glass serving bowl.
3. Chill.
4. 6-8 servings.