lumicero/recipes-ing2inst huggingface dataset:
Title: Banana & Walnut Muffins
Ingredients:
- 245 self-raising flour
- 110 caster sugar
- 50 light brown sugar
- 2 baking powder
- 1 salt
- 2 bananas
- 1 egg
- 8 walnuts
- 1/2 vanilla essence
- 1 cinnamon
- 1/2
Instructions:
1. Sift the flour into a bowl and add the baking powder, salt, sugar & cinnamon.
2. In a food processor / blender (or in a large bowl) mix the vegetable oil with the bananas, egg, melted butter (cooled) & vanilla essence. Put this mixture in a large bowl.
3. Using as little mixing as possible, add the dry ingredients to the wet ingredients along with half a cup of crushed walnuts. Try to incorporate the ingredients with as little mixing as possible as over-working the batter leads to tougher muffins.
4. Place into muffin cases in a muffin tin and bake in a preheated oven for approx 15 minutes at 180 degrees.
5. This makes approx 6 large muffins but you can make smaller ones if you prefer, which would yield approx 9-12 muffins.
Title: Chocolate-Raspberry Turnovers
Ingredients:
- 12 phyllo dough
- 1 truffle
- 1/2 fresh raspberry
Instructions:
1. Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
2. To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.
3. Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.
Title: Apple Sharlotka
Ingredients:
- 6 tart apples
- 3 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 - 1 ground cinnamon
- 1 powdered sugar
- sour cream
Instructions:
1. Preheat oven to 350 degrees.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Butter the paper and the sides of the pan.
4. Peel, halve and core your apples, then chop them into medium-sized chunks. (Cut each half into four “strips” then slice them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan.
5. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
6. Beat in vanilla, then stir in flour with a spoon until just combined. Batter will be very thick.
7. Spread the batter and press it down with spoon or spatula into the apple pile. The top of the batter should end up level with the top of the apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
8. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
9. Serve warm or cooled, dusted with powdered sugar. Serve with barely sweetened whipped or sour cream.
Title: Old Fashioned Country Apple Pie
Ingredients:
- 3 unbleached flour
- 2 baking powder
- 1 1/2 salt
- 6 Crisco shortening
- 1 tart apples
- 2 1/2 sugar
- 2/3 - 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 heavy cream
- 1
Instructions:
1. Combine flour, baking powder, and salt in medium size bowl; stir to mix well. Remove 1/2 cupof the mixture to small bowl; mix with the water till smooth. Cut shortening into remaining flour mixture resembles coarse meal; mix in flour-water mixture till well blended. Shape into ball. Wrap dough in wax paper. Refrigerate while preparing apple filling.
2. Quarter apples. Core, pare and slice into large bowl; reserve.
3. Combine sugar, cinnamon and nutmeg in small bowl.
4. Preheat oven to 400 degrees.
5. Divide pastry in half. Roll out each half between 2 pieces of was paper into 11"circle. Fit one circle into 9" pie plate. Add half the apples; sprinkle with sugar mixture. Top with remaining apple slices. Moisten edge of pastry with water. Cover top with second pastry circle. Press edges together. Trim pastry and shape edge as desired. Prick top crust with tines of fork. Brush top with cream.
6. Bake in preheated hot 400 degree oven for 50-60 minutes or till apples are tender. Cool pie on wire rack. Serve warm or cold.
7. Note: If top browns too quickly, cover top loosely with foil. Don't use aluminum tins (pie plates). Seal the crusts with plenty of water. Don't worry about patching.
Title: Oat Crisps
Ingredients:
- 1 butter
- 1/2 margarine
- 1 1/2 sugar
- 1 all-purpose flour
- 1/2 salt
- 2/3 baking soda
- oatmeal
Instructions:
1. Preheat oven to 375°F.
2. Cream butter with the sugar until light and fluffy.
3. Sift the flour, salt, and soda into the creamed mixture and mix well.
4. With floured hands, roll the dough into walnut-sized balls and roll in oatmeal to coat.
5. Placed on greased cookie sheets, about 2 inches apart.
6. Bake for 10-15 minutes or until light golden.
7. Cool on a wire rack.
Title: Buttery Gingersnaps
Ingredients:
- 3/4 butter
- 1 sugar
- 1/4 molasses
- 1 dark corn syrup
- 2 egg
- 2 flour
- 1 baking soda
- 1/2 cinnamon
- 1 ground cloves
- 1/2 ground ginger
- salt
Instructions:
1. Cream butter and sugar, then add molasses and egg; mix well. Sift together remaining ingredients in a separate bowl and add to wet mixture. Mix well, cover tightly, and chill.
2. When chilled, form into one-inch balls. Roll each ball in granulated sugar and place on a greased cookie sheet about two inches apart. Flatten each ball using the bottom of a glass, buttered and dipped in sugar, or another appropriate tool.
3. Bake at 375 degrees for 8 to 10 minutes or until golden brown.
Title: Baked Apple
Ingredients:
- 1 apple
- 1 brown sugar
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1 butter
- 2 low-fat granola
- 1/4 frozen yogurt
- 1/2
Instructions:
1. Heat oven to 425 degrees.
2. Slice apple and place in small oveproof dish.
3. Combine brownsugar, cinnamon, and nutmeg, then dust over apple slices.
4. Grate butter over mixture.
5. Mix almonds and granola then srpinkle on top of apples.
6. Bake until apples are soft, about 8 minutes.
7. Top with frozen yogurt.
Title: Fresh Peach Duff
Ingredients:
- 2 butter
- 1 flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 2/3 milk
- 6
Instructions:
1. Stiff together dry ingrediants, add milk and stir lightly.
2. Melt butter in an 8" baking dish and add batter.
3. Arrange peaches on top.
4. Bake@ 375 for 35 minutes.
Title: Holy Cow Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 cream cheese
- 1
- 4
- 1
Instructions:
1. Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan.
2. Place cake mix, water, oil, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. The batter should look thick and well blended. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it springs back when lightly pressed with your finger, 35-38 minutes. Remove pan from oven and place on wire rack. Immediately poke holes in top of cake with drinking straw or chopstick.
4. Prepare topping. Place caramel topping and sweetened condensed milk in bowl and stir to combine. Spoon mixture over warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
5. Place whipped topping and cream cheese in mixing bowl and blend with mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle remaining candy pieces on top. Place pan, uncovered, in refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Title: Easy Cake Mix Cookie-- Chocolate Chocolate Chip!
Ingredients:
- 1 eggs
- 2
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 350 degrees.
2. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
3. Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step).
4. Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
5. Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks.
Title: Cappuccino Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/2 baking soda
- 1 salt
- 1/2 instant coffee granules
- 1/4 hot water
- 1/2 eggs
- 2 prune baby food
- 1/2 vanilla extract
- 1/4
- 2
- 1 1/2
Instructions:
1. In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In another bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Stir into dry ingredients just until moistened. Fill paper lined muffin cups two-thirds full.
2. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, frost the cupcakes with whipped topping and sprinkle with cocoa.
Title: Easy Lebanese Baklawa
Ingredients:
- 8 phyllo dough
- 1/2 butter
- 1 1/2 water
- 1 sugar
- 1 lemon juice
- 1 pistachios
- 1
Instructions:
1. In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool.
2. Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
3. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down). Bake for 25 minutes, or until the logs start to turn a golden color.
4. Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa).
5. Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.
Title: Addictive Lemon Bars
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 2 eggs
- 1 sugar
- 2 flour
- 5 lemon juice
- 1/4 lime
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Prepare an 8x8 pan lined with parchment paper.
2. CRUST:
3. Place crust ingredients into a food processor and pulse 5-6 times till mixture resembles medium crumbs.
4. Pat down firmly into prepared pan.
5. Bake at 350 degrees for 15 minutes. Meanwhile prepare the filling.
6. FILLING:
7. Mix all filling ingredients, EXCEPT powdered sugar, in a medium bowl. Pour over BAKED crust and return to oven for an additional 25 minutes.
8. Remove and cool completely.
9. Dust generously with powdered sugar and cut into bars.
Title: Zebra Cake from the King
Ingredients:
- 1 granulated sugar
- 4 eggs
- 1 milk
- 1 vanilla
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4
- 3
Instructions:
1. Preheat the oven to 350°F Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
2. In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.
3. In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
4. Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
5. Now for the stripes:.
6. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
7. Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.
Title: Five-Spice Pear-Apple Pie
Ingredients:
- 1 apples
- 3 1/2 pears
- 3 1/2 lemon, zest of
- 1 fresh lemon juice
- 1 sugar
- 2 cornstarch
- 3/4 Chinese five spice powder
- 1 1/2 all-purpose flour
- 2 yellow cornmeal
- 3/4 brown sugar
- 1/4 salt
- 2/3 unsalted butter
- 1/4
- 1/2
Instructions:
1. In a large mixing bowl, combine the apples, pears, lemon zest, lemon juice, orange juice, and 1/2 cup sugar; set aside for 10 minutes.
2. In a small bowl, combine the remaining 1/4 cup sugar, cornstarch, and five-spice powder; stir mixture into the fruit.
3. Transfer filling to the chilled pie shell; smooth filling with you hands to even it out.
4. Place the pie on the center oven rack of a 400° oven; bake for 30 minutes.
5. To make the topping: put the flour, cornmeal, brown sugar, and salt in the container of a food processor; pulse several times to mix.
6. Scatter the butter over the mixture; pulse until mixture resembles fine crumbs.
7. Empty crumbs into a bowl and rub them between your fingers to make large, buttery crumbs; refrigerate until ready to use.
8. Take pie out of oven and lower oven temperature to 375°.
9. Distribute crumbs evenly over top of pie; tamp them down lightly.
10. Return pie to oven (rotate pie so that the part that faced the back of the oven now faces the front); place a foil-lined baking sheet onto the rack below to catch any spills.
11. Bake for 30 minutes or until the juices bubble thickly around the edge.
12. Transfer pie to a wire rack and let cool at least 1 hour before serving.
Title: Frozen Fruit
Ingredients:
- 3 water
- 2 mandarin oranges
- 12 crushed pineapple
- 16 -24 bananas
- 16 -24 frozen raspberries
- 6
- 1
Instructions:
1. Boil 3 cups water, then add 2 cups sugar and bring back to a boil. Turn off heat and add the orange juice concentrate. Let cool. Refrigerate the day before if you want.
2. Combine all the fruit in a bowl, except hold out frozen raspberries until later.
3. Divide the liquid into two or more one gallon freezer bags. Add equal amounts of fruit to each bag of orange juice sugar water.
4. Freeze flat for several hours.
5. When you are ready to serve, break up frozen fruit into serving bowl and let sit for about 30 minutes. Slush it up and add the frozen raspberries. Stir and pour a little bit of 7 up over the top. For a full batch of the frozen fruit, you would use the entire can of 7 up. If you are only using 1/2 the recipe, then use only 1/2 the 7 up.
6. This is a great recipe to keep on hand in the freezer and pull out for a little treat.
7. I hope you enjoy this as much as our family and friends do.
Title: Orange Sauce With Grand Marnier
Ingredients:
- 1/2 granulated sugar
- 1 cornstarch
- 1 salt
- 2 butter
- 2 -3 Grand Marnier
Instructions:
1. In a medium saucepan, mix the sugar, cornstarch and the salt.
2. Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
3. Remove from the heat and add the butter and Grand Marnier.
4. Serve warm or cold.
Title: Buster Brown Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 brown sugar
- 2 vanilla
- 1 buttermilk
- 2
- 1
- 2
Instructions:
1. grease and lightly flour 2 8" round cake pans -- or 1 9x13" pan.
2. In bowl, mix flour, soda and salt.
3. In large mixing bowl, beat Crisco with mix about 30 seconds add sugar and vanilla till well combined.
4. Add egg yolks 1 at a time, beating well after each addition, alternating with flour mixture and buttermilk to Crisco, beat on low speed just till combined.
5. Wash beaters well. In a medium bowl, beat egg whites on medium till soft peaks form.gently fold whites with beaten mixture -- spread into prepared pans.
6. Bake at 350° for 30-35 minutes for 8" cake rounds or 35-40 for 13 x 9 pan or until toothpick inserted near the center comes out clean.
7. Cool on rack in pan for 10 minutes.remove from pans to cool completely.
8. ICING: (frost and fill layers, cover and store in refrigerator up to 3 days. Let stand at room temperature 30 minutes before serving.
9. To prepare icing -- mix 1 cup milk with 1/4 cup flour.cook and stir till bubbly -- reduce heat -- cook and stir for 2 minutes. Transfer mixture to a small bowl, cover surface with plastic wrap, chill 2 hours. In large mixing bowl, beat 1 cup butter, 1 cup granulated sugar and 1 tsp vanilla till fluffy and sugar is almost dissolved -- add cooled cooked mixture, 1/4 amount at a time -- beat till smooth.
Title: Dessert Sushi/Maki
Ingredients:
- 1 milk
- 1/2 salt
- 1 rice
- 1/2 white chocolate
- 3 dark chocolate
- 1/2 dates
- 2 kiwi
- 4
- 2
Instructions:
1. In a small saucepan, bring the milk, cream, rice and salt to a boil. Reduce the heat to low and stir. Cover and simmer gently until the rice is tender, stirring and scraping the bottom several times during cooking.
2. Remove from the heat. Add the white chocolate and set aside for about 2 minutes. Stir until the chocolate is melted and evenly distributed. Let cool.
3. Lay a sheet of plastic wrap on a damp countertop. Spread the rice on it, forming a (5 x 14-inch) rectangle, you may get 1 1/2 rolls depending on your rice choice.
4. Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle. Using the plastic wrap and working from the long sides, roll into a (14-inch) cylinder.
5. Twist the ends of the plastic wrap. Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).
6. Place the grated chocolate on a sheet or plate.
7. Remove the rolls from fridge and remove plastic wrap and roll them into the dark chocolate.
8. cut into 1 inch pieces for the Maki look then plate with rice facing upward.
9. take the schredded kiwi and place on plate as if it were wasabi and the sliced dates as if it were ginger.
Title: Heavens Chocolate Mousse
Ingredients:
- 8 water
- 1/2 butter
- 2 sugar
- 3
- 2
- 1 1/4
Instructions:
1. In a microwave or a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted.
2. Cool for 10 minutes.
3. In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
4. Cook and stir over low heat until mixture reaches 160°F, about 1-2 minutes.
5. Remove from the heat; whisk in chocolate mixture.
6. Set saucepan in ice and stir until cooled, about 5-10 minutes.
7. Fold in whipped cream.
8. Spoon into dessert dishes.
9. Refrigerate for 4 hours or overnight.
Title: Chocolate Trifle
Ingredients:
- 3 milk
- 2 instant chocolate pudding mix
- 1 heavy cream
- 3 powdered sugar
- 1/2 vanilla
- 1
- 4 1/4
Instructions:
1. Bake brownies, cool and cut into 1-inch cubes; Crush toffee bars.
2. Beat milk and pudding mixes in a large bowl with wire whisk for 2 minutes, or until blended.
3. Beat heavy cream, powdered sugar and vanilla in a metal bowl on Medium-High until fluffy and firm.
4. Place half of the brownies in a (2-qt serving or trifle) bowl.
5. Top with layers, half of the pudding, half of the whipped cream and half of the crushed toffee bars. Repeat the layers.
6. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Title: Lemon Curd
Ingredients:
- 1 fresh lemon juice
- 6 eggs
- 2 sugar
- 1 1/3 cornstarch
- 2 unsalted butter
- 1
Instructions:
1. Firmly roll lemons on a cutting board, so you loosen the juice, then squeeze juice through a strainer into a large measuring cup.
2. Next, use a medium stainless steel mixer bowl to combine eggs and yolks separated egg yolks with lemon juice, sugar, and cornstarch and whisk it up.
3. At this point you'll need a double boiler to cook the egg and lemon mixture.
4. Adjust the heat to make sure it stays at a simmer, after you put the bowl on top, you'll want to stir it quite regularly as it's cooking for the next ten minutes or so the outside edge will want to thicken up first.
5. After just about 10 minutes, when it seems pretty thick, whisk in butter, a little bit at a time.
6. Once the butter has been incorporated, it's a good idea to use a spatula to push the lemon curd through a strainer into a plastic container before putting it into the fridge to set up.
7. Put it into the fridge without a lid on top, so that cools down faster, and then once it has cooled down put the lid on, to keep the top from drying out.
Title: Shelly's 5 Minute Sugar Free Lemon Cake
Ingredients:
- 1 egg
- 3 milk
- 2 canola oil
- 2 lemon pudding mix
- 3 salt
- 3
- 1
Instructions:
1. In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, protein powder and salt. Tip dry into wet and stir till combined.
2. Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
3. I topped it with Sliced Strawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping. I also sampled some with a drizzle of Simply Fruit Orange Marmalade. Yum!
Title: Magic Bar Gift Basket
Ingredients:
- 2 graham crackers
- 1 sweetened condensed milk
- 1/2 butter
- 1 chocolate chips
- 1 coconut flakes
- 1 pecans
- 1
Instructions:
1. Place graham cracker crumbs in a small pretty container, like a jar.
2. Mix together chocolate chips, butterscotch chips, pecans, and coconut flakes in a separate pretty container or jar.
3. Place the jars, a stick of butter, and can of milk in a small basket, mixing bowl, or gift bag. Include directions:.
4. First sprinkle graham cracker crumbs in the bottom of a 13x9 casserole pan.
5. Second, melt butter and drizzle over the crumbs.
6. Third, evenly distribute the chip/nut/coconut mixture.
7. Fourth, pour the milk on top.
8. Fifth, bake in 350 degree oven for 25-30 minutes.
9. Decorate the gift in anyway you desire and give to your favorite friend, relative, or neighbor.
Title: Black-And-White Bread Pudding
Ingredients:
- 2 nonfat milk
- 6 egg substitute
- 2 vanilla
- 1 Cool Whip Free
- 1
Instructions:
1. TOSS cookies and bread cubes in greased 2-qt. casserole dish; set aside.
2. BEAT milk, egg product and vanilla with wire whisk until well blended; pour over cookie mixture. Stir gently until well blended; cover. Refrigerate at least 4 hours or overnight.
3. BAKE at 350°F for 30 minute Uncover. Bake an additional 25 minute or until knife inserted in center comes out clean. Serve warm topped with the whipped topping.