lumicero/recipes-ing2inst huggingface dataset:
Title: Bo-Peeps
Ingredients:
- 4 sugar
- 4 butter
- 4 cornflour
- 4 flour
- 1 egg
- 1 baking powder
Instructions:
1. Cream butter and sugar, add egg then sifted dry ingredients.
2. Roll into small balls and place on a cold greased tray.
3. Press a dent (hole) in the centre of each with your thumb and place a little raspberry jam in them.
4. Bake in moderate oven 10 - 12 minutes.
5. Cheers, Doreen Doreen Randal, Wanganui.
6. New Zealand.
Title: Cheesy Animals
Ingredients:
- 16 cream cheese
- 2
Instructions:
1. Per two animal crackers make a sandwich of them with cream cheese as the center.
2. This could also work for just dipping the crackers into the cheese.
3. I like to make eight sandwiches and then refrigerate them for a bit to loose so much of the crunch and crumbles for when I eat them.
4. You could also have fun with syrups on top.
Title: Instant Low-Fat Pots De Creme
Ingredients:
- 15 part-skim ricotta cheese
- 6 fat-free ricotta cheese
- 1/4 sugar
- 2 instant espresso powder
- 1 vanilla extract
- 2
- 2 -3
Instructions:
1. Put ricotta, sugar, cocoa, liqueur, expresso and vanilla into a food processor or blender; process 5 seconds.
2. Scrape down mixture from the sides of the bowl and process 5 seconds more Add 1/2 and 1/2, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding.
3. Continue processing until absolutely smooth, 8 to 10 seconds more.
4. Divide among four 4- to 5-ounce ramekins or serving dishes.
5. Serve at once or refrigerate until ready to serve.
6. Note: Food processor timing is not really important.
7. Process all ingredients but 1/2 and 1/2, and then add as needed.
Title: The Best Fruit Pizza
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/3 sugar
- 3/4 vanilla
- 1 egg
- 1 cream cheese
- 16 vanilla
- 1 powdered sugar
- 3/4 water
- 1/2 sugar
- 1/2 cornstarch
- 1/2
- 1 1/2
Instructions:
1. Mix flour, powder, salt , oil, 3/4 cup sugar, 1 tsp vanilla, and egg/milk mixture together. Press into greased and floured 9 x 13 pan. Bake at 350 degrees for 10 minutes. Cool.
2. Beat together cream cheese, powdered sugar and 1 tsp vanilla. Spread over cooled crust.
3. Top with your choices of fruit. My favorite is a large mixture of red and green grapes, fresh cherries, kiwi, strawberries, blueberries, cantaloupe and honeydew.
4. Bring water, 1/2 cup sugar, orange juice and cornstarch to a boil over medium heat. Cool for a few minutes and then pour over fruit. Chill until ready to serve.
Title: 10 Minute Delicious Cherry Delight
Ingredients:
- 1 Cool Whip
- 1 Jello Instant Vanilla Pudding Mix
- 2 cherry pie filling
- 2
Instructions:
1. Mix cool whip and dry instant pudding mix together until well blended.
2. Layer 1/2 the wafers on the bottom of a large bowl.
3. Spread half the cool whip mixture over wafers.
4. Layer with second half of wafers, then remaining cool whip mixture.
5. Pour cherries over top. Cover.
6. Refrigerate over night to allow wafers to soften (or at least 8 hours). Enjoy!
Title: Cranberry Bread Pudding
Ingredients:
- 1/2 cranberries
- 1 pecans
- 1 milk
- 2 half-and-half
- 2 eggs
- 3 brown sugar
- 1 sugar
- 1/2 dark rum
- 1/4 vanilla
- 1 maple syrup
Instructions:
1. Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
2. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.
Title: Cham-Cham (Bangladesh)
Ingredients:
- 8 1/2 milk
- 3 lemon juice
- 1 sugar
- 1 semolina
- 1 plain flour
- 1 self raising flour
- 1/4 cardamom powder
- 4 powdered milk
- 4 milk
- 1/2 ghee
- 1/4
- 1
Instructions:
1. Mix together the powdered milk, milk and ghee.
2. Put the mixture in the microwave for 30 seconds. Take it out and stir it. Let it cool down for another 30 seconds.
3. Put the mixture back in the microwave for another 15 seconds. Take it out and stir. Let it cool for 30 seconds.
4. Repeat 15 second intervals in the microwave, followed by stirring and 30 seconds of cool down for a total of eight cycles.
5. Reduce the microwave time to 10 seconds, stir and let cool down for 30 seconds.
6. Repeat until the mawa becomes dry and grainy.
7. If the grains aren't powdery enough, when cool you can transfer to a food processor and grind to make smaller grains.
8. Ready a fine mesh strainer by lining it with cheesecloth.
9. Bring the milk to a boil (take care not to let it boil over) and add the lemon juice. You will almost instantly see curds begin to form.
10. Pour the curds and whey (the liquid) into the strainer.
11. When the curds have cooled enough to be handled, knead them with your hands for about two minutes, or until there isn't any more liquid coming out.
12. Transfer to a large bowl and mix in the semolina flour and the other two types of flour, along with the sugar and the cardamom powder.
13. Knead the mixture with your hands until it starts to feel a little greasy, then divide the dough into 20 equal parts and shape them into ovals. Note: I made a mistake converting liters to cups and I ended up with too little milk for this recipe, so my cham-cham were small and probably a little more doughy than they should have been.
14. Dissolve the sugar in the water and bring to a boil. Gently drop the cham-cham into the syrup and continue to boil for an hour and 20 minutes. You will need to add about a half cup of water every 10 minutes or so to keep the syrup at the right consistency.
15. At the end of the hour and 20 minutes, add the caramel syrup. Keep boiling for another 10 minutes, then turn off the heat. Add a cup of hot water and let the pot cool down.
16. When the cham-cham are cool enough to handle, take them out and roll them in the mawa.
Title: Root Beer Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 margarine
- 1 milk
- 1/2 baking soda
- 1 vanilla
- 1 salt
- 1/2 eggs
- 2 miniature marshmallows
- 1 1/2 margarine
- 1/2 powdered sugar
- 1/3 pecans
- 1
- 1 1/2
Instructions:
1. Mix the flour and sugar in a large mixing bowl. In a medium saucepan, slice the chilled margarine by tablespoon-chunks into the cup of root beer. Bring to a boil and add to the flour mixture, stirring well.
2. In a large measuring cup, whisk together the milk, soda, vanilla, salt and eggs. Blend well and add to the flour mixture. Fold in the marshmallows. Turn batter into a well-greased or sprayed 9-by-13-inch baking pan.
3. Bake in a preheated 325-degree oven for 30 minutes.
4. Boiled frosting: While cake is baking, cut 1 stick of margarine into 1/3 cup root beer in a medium saucepan.
5. Bring to a boil and add 1 box of powdered sugar and 1 1/2 cups chopped pecans. Mix well and pour over the cake after it's removed from the oven, but while the cake's still hot.
Title: Chocolate Chip Freezer Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1 chocolate chips
- 3/4
- 12 -16
Instructions:
1. Mix all ingredients.
2. Pour into prepared Bundt pan.
3. Bake at 350° for 45-60 minutes.
4. Cool slightly.
5. Wrap in plastic wrap and then foil. Put in freezer for 2 days before serving. Defrost before serving.
Title: Chocolate Pizzelle from King Arthur
Ingredients:
- 3 eggs
- 1 sugar
- 1 vanilla
- 1/2 salt
- 3/8 baking powder
- 1/4 unbleached all-purpose flour
- 2 butter
- 1 2/3
- 1/2
Instructions:
1. Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
2. Add the cocoa and baking powder, again beating till smooth.
3. Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
4. Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.
5. To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.
Title: Double Decadence Chocolate Chip Brownies
Ingredients:
- 2/3 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/4 oatmeal
- 1 baking powder
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to temperature 350°F
2. Beat together first 4 ingredients in a bowl.
3. until smooth.
4. Melt 1/2 cup chocolate chips in a heavy saucepan over low heat, stirring.
5. until smooth, or microwave on high 1-2 minutes, stirring every 30.
6. seconds until smooth.
7. Add to sugar mixture and mix well.
8. Add flour,.
9. oatmeal, baking powder, remaining 2 Tbs. chocolate chips and nuts, mixing well. Spread into a lightly greased 13x9 inch baking pan.
10. Bake 25-30 minutes or until brownies pull away from sides of pan.
11. Cool completely. Sprinkle with powdered sugar, if desired. Cut into.
12. bars.
Title: Nutmeg Shortbread
Ingredients:
- 1 1/3 flour
- 1 nutmeg
- 1/4 unsalted butter
- 6 sugar
- 1
Instructions:
1. Heat the oven to 325°. Butter an 8-inch round metal cake or pie pan.
2. In a medium bowl, whisk together the flour and 3/4 teaspoon of the nutmeg. With your fingers, rub in the butter completely until the mixture is the texture of sand. Using a fork, stir in 5 tablespoons of the sugar. Stir in the egg yolk. Press the mixture together to make a dry, crumbly dough and put it on a work surface. Knead the dough about twelve times until it just holds together.
3. Press the dough in an even layer into the prepared pan. With a small, sharp knife, mark eight wedges halfway into the dough. With a fork, prick the dough every 1/2 inch or so. In a small bowl, combine the remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg and sprinkle it on the dough. Bake the shortbread in the middle of the oven until golden, 50 to 55 minutes.
4. Let the shortbread cool slightly in the pan set on a rack and then cut into wedges. Let cool completely in the pan.
Title: Sinful Chocolate Sundae
Ingredients:
- chocolate ice cream
- pecans
- chocolate chips
Instructions:
1. (This dessert calls for amounts that suit your lust for chocolate.).
2. In large parfait glasses, assemble ingredients, starting with a big scoop of ice cream. Add macaroons, sprinkle with nuts and chocolate chips. Top with more ice cream. Pour a generous amount of your favorite chocolate liqueur over all.
Title: Caramel-Peanut Mississippi Mud Cake
Ingredients:
- 1 butter
- 4 sugar
- 2 all-purpose flour
- 1 1/2 eggs
- 1/2 vanilla extract
- 4 salt
- 1 miniature marshmallows
- 3/4 butter
- 1 milk
- 1/2 powdered sugar
- 1/2 vanilla extract
- 1/3
- 1
Instructions:
1. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
2. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
3. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
Title: Pumpkin Angel Food Cake
Ingredients:
- 1 canned pumpkin
- 1 vanilla extract
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/8 ground ginger
- 1
- 14
Instructions:
1. Combine pumpkin, vanilla, cinnamon, nutmeg, cloves, and ginger in a large bowl.
2. Prepare cake mix according to package directions.
3. Fold 1/4 of the batter into pumpkin mixture.
4. Fold in remaining batter.
5. Spoon into an ungreased 10-in tube pan.
6. Cut through batter with a knife to remove air bubbles.
7. Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown.
8. Invert pan onto wire rack, cool completely.
9. Remove from pan, garnish, and enjoy!
Title: Nutty S'mores
Ingredients:
- 1 graham cracker
- 1 marshmallows
- 1 peanut butter
- 1 chocolate bar
Instructions:
1. Break graham cracker in half at perforation.
2. Spread peanut butter on one half.
3. Place miniature chocolate bar on peanut butter layer.
4. Toast marshmallow over fire until desired doneness.
5. Place toasted marshmallow on top of candy bar.
6. Top with other graham cracker half.
7. Grab some napkins and enjoy the gooey, nutty goodness!
Title: Honey Cake, Chiffon III (P, TNT)
Ingredients:
- 4 eggs
- 1 sugar
- 1 liquid honey
- 1 1/2 flour
- 3 baking powder
- 3 baking soda
- 1/2 cinnamon
- 1 nutmeg
- 1/4 raisins
- 1
- 1/2
Instructions:
1. Preheat oven 350°F (180°C). Use an UN-greased 10" tube pan, or three regular bread loaf pan.
2. In the electric mixture beat the eggs and sugar with the whipping beater until you get a nice yellow cream. Add slowly the oil (like you do to mayonnaise) continue to beat. Add slowly the honey and mix, until everything blend well.
3. Now, change the whip beater to the regular beater and work with it when you add the flour. Beat slowly while you add the dry ingredients and add alternately with liquid. Stir in nuts and blend it with your by hand whisker.
4. Pour into ungreased prepared baking pans. Bake for 15 minutes on 350°F (180°C). Reduce heat to 300°F, and bake for 1 hour.
5. When cake is done, invert and cool completely before removing from pan.
6. Poster's Notes:
7. This cake freezes very well. It even better after 1 day before serving, Cover and leave at room temperature. Before serving, dust with sugar powder.
8. If you use raisins, don't forget to soak them for 1/2 hour. I soak them in liquor and later drink it.:).
Title: Peanut Butter Banana Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 3/4 banana
- 1 flour
- 1 3/4 egg
- 1 vanilla
- 1 baking powder
- 1 milk
- 2
Instructions:
1. .In a large mixing bowl combine, banana,Both sugar, peanut butter and egg. Mix well.
2. Add flour and remianing ingredients. mix well using medium speed.
3. Preheat oven 350.
4. Drop spoonfulls of mixture on a ungreased cookie sheet, and cook for 8 to 10 minutes.
Title: Layered Date Dessert
Ingredients:
- 1/2 oleo
- 3/4 sugar
- 2 dates
- 1/2 crushed pineapple
- 1 coconut
- 2 cherries
- 1
- 14
Instructions:
1. Line a baking dish with whole vanilla wafers.
2. Cream oleo and sugar, beat well.
3. Add egg yolks, dates, nuts, egg whites and pineapple.
4. alternate layers of cookie and filling, until you have 3 layers of cookie.
5. top with dream whip.
6. let set 3 hours before serving.
7. garnish with coconut and cherries.
Title: "fooled Me" Flourless Peanut Butter Cookies
Ingredients:
- 3/4 crunchy peanut butter
- 1/4 egg
- 1 Splenda sugar substitute
- 1/2 dark brown sugar
- 3 gluten free baking powder
- 1 vanilla
- 1/4
Instructions:
1. Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
2. Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
3. Refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Cover 11x17 baking sheet with parchment paper.
6. Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
7. Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
8. Bake cookies for 9-10 minutes.
9. Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
10. Enjoy!
Title: Almond Chickpea Flour Cookies
Ingredients:
- 1 chickpea flour
- 1 brown sugar
- 3/4 butter
- 1 cardamom
- 1/4
- 1
Instructions:
1. Preheat oven to 300°F.
2. Cream together softened butter and sugar.
3. Add egg yolk, mix until smooth and creamy.
4. Add flour and finely ground almonds (almond meal), knead until soft dough forms.
5. Roll balls a little smaller than walnuts but bigger than hazelnuts, place on cookie sheet and flatten.
6. Bake at 300° 12-18 minutes (my oven did it in 15 minutes, but my friend's needed 20, so watch carefully the first time you make these!).
7. Let cool on a wire rack.
Title: Rum Coconut Risotto
Ingredients:
- 1 risotto rice
- 1 butter
- 1 rum
- 3/4 sugar
- 3 coconut milk
- 1 heavy cream
- 1 water
- 1 vanilla
- 1/4 coconut
- 1 pecans
- 1/2
Instructions:
1. Saute risotto and melted butter.
2. Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
3. In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
4. Cook over low heat until rice is tender and creamy.
5. Stir into mixture vanilla, other 1/2 cup rum, and coconut.
6. Refrigerate until cold.
7. Serve in little dishes topped with whipped cream and candied pecans.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 2 Bisquick
- 1 sugar
- 1/2 solid pack pumpkin
- 1 eggs
- 4 cinnamon
- 2 cream cheese
- 4 butter
- 1/3 milk
- 1 pure vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Beat, oil, pumpkin, eggs and cinnamon mixture on medium speed for 1 minute.
3. Stir in Bisquick and continue mixing at medium speed until smooth.
4. Pour batter into a jelly roll pan or bar pan or 13 x 9" pan and bake for 23-26 minutes.
5. Let cool completely before frosting.
6. While bars are baking, mix together the cream cheese, butter, milk and vanilla together until well blended.
7. Slowly add powdered sugar until well blended.
8. Store in the refrigerator until you are ready to frost your pumpkin bars.
9. Let sit out at room temperature for 10 minutes before frosting.
10. Can also be used to make pumpkin muffins/cupcakes with cream cheese frosting.
Title: Warm Banana Cobbler
Ingredients:
- 4 eggs
- 1/3 sugar
- 1 1/2 heavy cream
- 1 1/4 milk
- 1 vanilla
- 8 bananas
- 1 flour
- 1/2
Instructions:
1. In a large bowl, whisk eggs with sugar and set aside.
2. In saucepan, heat cream and milk together until bubbles form around the edge, then whisk into egg mixture.
3. Return to pan and cook over medium-low heat, stirring until thick enough to coat the back of a spoon, about 10 minutes.
4. Transfer to clean bowl and stir in vanilla.
5. Place plastic wrap directly on top of custard and refrigerate until cold.
6. Slice bananas and gently fold into custard.
7. Spoon into eight 4" ramekins.
8. In small bowl, mix flour with almonds and sprinkle evenly over custard and pat lightly.
9. Broil until topping is crusty and golden, but bananas remain cool- about 2 minutes.
Title: Strawberry Trifle
Ingredients:
- 1 strawberries
- 2 honey
- 2 vanilla extract
- 1 sea salt
- 1/4 Olive Oil Chocolate Chip Cookies
- sea salt
Instructions:
1. Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth.
2. To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately.
3. Nutrition Info Per Serving.
4. Calories: 1167.
5. Total Fat: 61 grams.
6. Saturated Fat: 20 grams.
7. Total Carbohydrate: 137 grams.
8. Sugars: 99 grams.
9. Protein: 28 grams.
10. Sodium: 532 milligrams.
11. Cholesterol: 71 milligrams.
12. Fiber: 6 grams.
Title: Hidden Mint Morsels Recipe
Ingredients:
- 1/3 shortening
- 1/3 butter
- 3/4 sugar
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/3 baking powder
- 1 1/2 salt
- 1/4 ground cinnamon
- 1/8 confectioners' sugar
- 4 light corn syrup
- 6 butter
- 6 shortening
- 2 -3
- 2
- 1/4
Instructions:
1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets.
3. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
4. In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 inches each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.
5. In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Yield: about 10 dozen.
Title: Gluten-Free Strawberry-Pear Cobbler
Ingredients:
- 2 1/2 butter
- 3/4 shortening
- 1/3 buttermilk
- 1/2 non-dairy milk substitute
- 1/2 salt
- 2 nutmeg
- 2 strawberries
- 1/4 bartlett pears
- 2 brown sugar
- 1 cornstarch
- cinnamon
Instructions:
1. Preheat oven to 375°F In a medium bowl mix the sugar, cornstarch and nutmeg. Add berries and pears, and mix thoroughly until fruit is coated with the dry ingredients. Pour fruit mixture into greased 8x8" baking dish.
2. In a large bowl, mix baking mix and salt. Cut shortening or butter into the baking mix, using your hands to mix until no large lumps appear. Add milk or milk substitute, and mix thoroughly with a wooden spoon (the mixture will not be completely smooth).
3. Spoon batter over the top of the fruit, spreading over the whole dish. It will be thick, so use your hands to distribute it evenly. Leave a few small uncovered areas so that some of the liquid from the fruit can evaporate during the baking process. (Optional: Put a few pats of butter on the top of the cobbler before putting in the oven.) Shake a bit of cinnamon evenly over the top of the dough.
4. Bake for 30 minutes or until knife inserted in biscuit topping comes out clean and the top has browned. Serve warm.