lumicero/recipes-ing2inst huggingface dataset:
Title: NUTELLa CRUMBLE
Ingredients:
- 400 flour
- 100 sugar
- 150 butter
- 50 eggs
- 2
- 400
Instructions:
1. line the base of a 24 cm springform tin with baking paper grease the sides.
2. preheat oven to 180 Celsius.
3. place everything except the nutella into a medium sized bowl. mix until crumbly.
4. press 2/3 of the mix across the base of the tin and a little up the side of the tin.just enough to hold the nutella inches.
5. spread the nutella across the base. if the nutella is a bit hard, warm it in the microwave.
6. sprinkle the rest of the crumbs over the top of the nutella.
7. cook for approximately 30 minutes or until top is golden.
8. cool completely.
9. sprinkle with icing sugar to serve.
Title: Oatmeal Cookies With White Chocolate & Cranberries
Ingredients:
- 2/3 butter
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 rolled oats
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 white chocolate
- 3/4 dried cherries
- raisins
Instructions:
1. Line 2 large rimless baking sheets with parchment paper or silicone mats, or grease; set aside.
2. In a large bowl, beat butter with brown sugar until fluffy; beat in the egg and vanilla. In a separate bowl, whisk together the oats, flour, baking powder, baking soda and salt; stir into the butter mixture in 2 additions until blended. Stir in the chocolate and cranberries.
3. Cover and refrigerate for 30 minutes. Scoop by tablespoons (15 mL) into mounds, set 2-inches (5 cm) apart on prepared baking sheets. Roll each mound into a ball; with a fork, press down to about 1/2-inch (1.25 cm) thickness.
4. Bake in bottom and top thirds of 350°F (180°C) oven until cookies are golden brown underneath and edges are crisp, about 12 to 15 minutes. Switch and rotate the baking sheets halfway through the baking to ensure even cooking.
5. Let cookies rest on the baking sheets to firm up, about 3 minutes, before transferring to racks to cool. (Make-ahead: Store at room temperature in an airtight container for up to a week. Freeze for longer storage - up to 1 month if nobody in the house knows about them.
Title: Chocolate Wafer Crumb Crust
Ingredients:
- 6 butter
- 1 bittersweet chocolate
- 30
Instructions:
1. Spray a 9-inch glass pie plate with non-stick cooking spray.
2. In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
3. Finely grind the chocolate wafer crumbs in a processor.
4. Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
5. Press into the prepared pie plate.
6. Freeze until firm (about 30 minutes).
Title: Harry's Spiced Winter Chocolate Brownies -- Cook Yourself Thin
Ingredients:
- 400 pumpkin
- 150 dark cooking chocolate
- 1 cinnamon
- 200 cocoa powder
- 50 baking powder
- 1 1/2 salt
- 1/2 honey
- 8 maple syrup
- 3 vanilla extract
- 1 eggs
- 3
- 1
Instructions:
1. Preheat a conventional oven to 160degrees Celsius Grease a 27 cm x 20 cm tin lightly with vegetable oil and a brush (I just use parchment paper and skip the oil).
2. Pop the pumpkin in a heatproof bowl with a small pool of water (you don't even need the water, the pumpkin will release plenty of liquid on its own) and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
3. Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
4. Meanwhile, measure out the cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
5. In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
6. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
7. Add the broken chocolate and leave to melt.
8. Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
9. Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 minutes exactly. Allow to cool in the tin before serving.
Title: Fabulous Cut-Out Cookies
Ingredients:
- 1 white sugar
- 1 butter
- 1 egg
- 1 vanilla
- 2 baking powder
- 3 flour
Instructions:
1. Cream butter and sugar.
2. Beat in egg and vanilla.
3. Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
4. If the dough is too stiff, add water one tsp at a time.
5. Do not chill the dough.
6. Divide dough into two balls.
7. Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
8. Cut out cookies.
9. Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
10. Frost & enjoy!
Title: Cabernet Chocolate Covered Strawberries
Ingredients:
- 6 butter
- 1 vanilla
- 1 salt
- 1/2 heavy cream
- 1/2 strawberry
- 1/4
- 1
Instructions:
1. Melt chocolate chips in microwave or double boiler being careful not to burn. If microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
2. Whisk in butter, cream, salt and vanilla one at a time.
3. Dip berries in glaze and place on wax paper.
4. Chill for 20 minutes or until set.
Title: Fudgy Peanut Butter Mousse Cups
Ingredients:
- 1 pecans
- 1 all-purpose flour
- 2 unsalted butter
- 8 heavy cream
- 1 1/4 chunky peanut butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Adjust oven rack to middle position and preheat oven to 350°F.
2. Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
3. With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
4. Fold in whipped cream.
5. Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.
Title: Holiday Cranberry Pumpkin Cake
Ingredients:
- 2 1/4 sugar
- 1 pumpkin
- 2/3 canned pumpkin
- 2 eggs
- 1 vanilla extract
- 2 1/4 flour
- 1 pecans
- 1 walnuts
- 1 pumpkin pie spice
- 1/2 baking soda
- 2 salt
- 1 1/4 cranberries
- 2 -3 powdered sugar
- 2/3 milk
- cranberries
Instructions:
1. Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
2. In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
3. In large mixing bowl, combine the other ingredients except the cranberries.
4. Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
5. Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
6. Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
7. Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
8. Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
9. Sprinkle remaining cranberries on top of glaze.
Title: Sago Pudding from Yum Cha
Ingredients:
- 1 7/8 sago
- 2 sugar
- 125 butter
- 1 milk
- 2 coconut milk
- 1 cornflour
- 1/2 eggs
- 4
Instructions:
1. Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent.
2. Wash under running tap. Drain and set aside.
3. Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
4. Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
5. Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230°C.
6. Bake for 25 minutes or until golden brown.
Title: Bananas Foster
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 4 bananas
- 1/4 dark rum
Instructions:
1. Melt butter in a large skillet.
2. Add brown sugar and stir together.
3. Add the bananas and cook until caramelized over medium-high heat.
4. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. (BE CAREFUL!)
5. Stand back when ignited and flambe.
6. Let flame die down.
7. Serve over vanilla ice cream.
Title: Chocolate Cherry Groom's Cake
Ingredients:
- 4 boiling water
- 1/2 butter
- 1 margarine
- 2 sugar
- 4 vanilla
- 1 baking soda
- 2 1/4 salt
- 1 buttermilk
- 1/2 maraschino cherry
- 1 butter
- 4 powdered sugar
- 1/2 vanilla
- 2/3
- 2
- 1
- 1/2
Instructions:
1. Melt the chocolate in the hot water; cool.
2. Cream the butter and sugar until fluffy. Add the yolks, one at a time, beating well after each.
3. Blend in vanilla and chocolate.
4. Sift the flour, soda, and salt together. Add to the chocolate mixture alternately with the buttermilk , beating after each addition until smooth.
5. Fold in the egg whites.
6. Pour into three 9" round layer pans lined with wax paper.
7. Bake at 350 degrees for 30 to 35 minutes. Cool.
8. Spread layers with frosting; sprinkle the chopped cherries between layers on the frosting.
9. Top with last layer and spread frosting on top and sides.
10. Icing Directions: Cream the butter. Gradually blend in 1 lb. sugar. Stir in egg yolks, vanilla, and chocolate. Gradually beat in remaining powdered sugar. Add enough cream to make it of spreadable consistency.
Title: Slow Cooker Creme Brulee
Ingredients:
- 2 heavy cream
- 5 granulated sugar
- 1/2 vanilla extract
- 1 raw sugar
- 1/4
Instructions:
1. Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides.
2. Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry.
3. VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold.
4. Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.
Title: Banana Custard Pie
Ingredients:
- 6 cinnamon graham crackers
- 2 unsalted butter
- 1 cold water
- 3 boiling water
- 1 1/2 unflavored gelatin
- 1/3 granulated sugar
- 3 all-purpose flour
- 2 milk
- 1 1/2 vanilla extract
- 1 nutmeg
- 1/8 bananas
- 3 heavy cream
- 1/4 sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 F and lightly spray a 9" pie plate with cooking spray.
2. Using a food processor, grind up the graham crackers (6 full size sheets).
3. Add the butter and cold water and process until the mixture is blended and crumbly.
4. Using your fingers or a measuring cup bottom, press the crumbs evenly into the pie plate to form a crust base.
5. Bake 10 minutes or until very lightly toasted, then allow to cool.
6. Meanwhile, place gelatin into a small dish and stir in the boiling water until dissolved, set aside.
7. Whisk together 1/3 cup sugar with the carefully measured flour in a medium saucepan until blended (no heat yet).
8. Beat together the egg yolks and the milk then add to the flour mixture and whisk to blend, still no heat yet.
9. Once evertything has dissolved, go ahead and turn on the heat to medium and set your timer for 10 minutes.
10. Do not leave your pan, keep stirring and heating your custard over medium heat for 10 minutes -- if you stop stirring, it will burn, so grab a helper or gab on the cordless phone to pass the time while you stir.
11. It will look thin and you will be thinking, this is not thickening, and then poof right around 10 minutes, it will start to thicken up and coat the spoon as it nears the boiling point -- custard is ready when you can lift your spoon out and the spoon is coated with a layer of custard that you can swipe with your finger and leave a line that doesn't get immediately filled in by drips.
12. (Depending on what "medium heat" means on your stove, if may actually be slightly shorter or longer than 10 minutes, but 10 min is how long it takes on my stove).
13. Take it off of the heat (keep stirring) and add that gelatin mixture you set aside earlier and the vanilla extract.
14. Grab a nutmeg grater and grate a tiny amount of nutmeg into the custard, stir to blend (if you only have preground nutmeg it will taste gritty, so I only recommended fresh--and go EASY on this as it can overpower; you can leave out if you want).
15. Slice up your bananas as the custard cools slightly.I like them to be thin but not overly thin, so they keep their shape.
16. Place banana slices into the pie plate and then pour the still a little warm custard over the top -- poking any renegade banana slices back under the custard so everything is covered, but do not stir.
17. Chill until set and cooled, about 3 hours.
18. Just before serving, whip cream using an electric mixer or a magic bullet until soft peaks begin to form.
19. Add sugar and extract and beat until soft peaks are definitely there.
20. Scoop into a plastic bag, snip off an end, and squirt dollops of whipped cream decoratively over the pie.
21. If you like more whipped cream, then by all means double this or triple this part (only go easy on the extract as it can be too strong) -- but I like the whipped cream to just be a garnish.
Title: Harvest Apple Cranberry Bake
Ingredients:
- 2 fresh cranberries
- 3 tart apples
- 1 granulated sugar
- 2 butter
- 1 margarine
- 1/2 quick oats
- 1 dark brown sugar
- light brown sugar
- walnuts
- pecans
Instructions:
1. Preheat oven to 325°.
2. Mix cranberries, diced apples and white sugar.
3. Spread mixture on bottom of buttered 9"x13" casserole dish.
4. Mix together brown sugar, oats, nuts.
5. Sprinkle over top of fruit.
6. Dot top of casserole with butter.
7. Bake at 325° for 1 hour.
8. Serve warm with a scoop of vanilla ice cream.
Title: German Apple Cake
Ingredients:
- 3 all-purpose flour
- 1 salt
- 3 baking powder
- 4 eggs
- 2 granulated sugar
- 1/2 orange zest
- 1 vanilla extract
- 1 apples
- 2 1/2 ground cinnamon
- 4 granulated sugar
- 2 confectioners' sugar
- 3
- 2 -3
Instructions:
1. Combine the first three ingredients, then set aside.
2. In a large bowl, combine the eggs and sugar.
3. In a small bowl combine the oil, orange juice, and orange zest.
4. Alternately add the juice mixture with dry ingredients to egg mixture.
5. Beat until smooth; then add vanilla and blend.
6. Pour half of the batter into a greased and floured tube or bundt pan.
7. Arrange half the apples over the batter.
8. Combine the 2 teaspoons of cinnamon and the 3 Tablespoons sugar.
9. Sprinkle half over the apples.
10. Top with remaining batter.
11. Arrange the remaining apples over the top.
12. Sprinkle the remaining cinnamon and sugar on top.
13. Bake at 350° for 1 hour and 10 minutes or until a toothpick.
14. inserted near the center comes out clean.
15. Cool for 1 hour before removing from pan.
16. Cool, apple side up, on a wire rack.
17. Sprinkle top with confectioners' sugar if desired.
Title: Peanut Butter Ball Cookies
Ingredients:
- 6 sugar
- 2 1/2 peanut butter
- 2 butter
- 1 vanilla
- 1 flour
- 3/4 flour
- 2 baking soda
- 1/2 salt
- 1/8
Instructions:
1. Set oven to 375 degrees.
2. Combine sugar, peanut butter and butter in a mixing bowl.
3. Beat with mixer until light and fluffy.
4. Add egg white and vanilla and mix thoroghly.
5. Combine remaining ingredients in a bowl.
6. Slowly stir into peanut butter mixture.
7. FREEZE 20 mins.
8. Form dough into 2-inch balls.
9. Arrange 2-inches apart on greased cookie sheet.
10. Bake approx 12 mins.
11. Cool on rack.
Title: Becca's Apple Blueberry Crisp
Ingredients:
- 3 apples
- 1 blueberries
- 1 lemon juice
- 1 rolled oats
- 2 whole wheat pastry flour
- 1/4 raisins
- 1/4 cinnamon
- 1 honey
- 1 canola oil
- 1/4
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Spritz a 9x13 baking dish with nonstick cooking spray. Add the apples, blueberries, and lemon juice, and mix well.
3. In a large bowl, combine the oats, flours, raisins, cinnamon, orange rind, apple juice, honey and oil. spread this mix. over the fruit.
4. Bake for 30 minutes or until the apples are tender.
Title: Chocolate Yogurt II
Ingredients:
- 1/3 - 1/2 plain yogurt
- 1 hot water
- 1/4
Instructions:
1. Mix 1 package of hot cocoa with enough water to make a thicker liquid.
2. Spoon in yogurt.
3. Do not stir.
4. Eat like a sundae.
Title: Pineapple Nectar Cake With Cream Cheese Icing
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 1/2 walnuts
- 1 crushed pineapple
- 8 cream cheese
- 8 butter
- 1 3/4 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Cake directions:
2. Preheat oven to 350°F.
3. Mix all cake ingredients together.
4. Pour into a greased 9x13-inch baking pan.
5. Cook for about 45 minutes or until a toothpick comes out pretty clean.
6. Note: this cake turns a dark amber color while baking. One might wonder if the cake is getting overcooked when they see this drastic change in color. This is a good thing so don't stress.
7. Icing:
8. In a medium sized bowl beat all icing ingredients until smooth.
9. When cake has cooled, spread it on.
10. Keep this cake in the refrigerator or the icing will go bad!
11. (In my original recipe, it said to mix the cake ingredients in the greased baking pan! I am such a chicken so I played it safe and used a mixing bowl. I was afraid it would stick. If someone tries it let me know if it works!).
Title: Margarita Tiramisu
Ingredients:
- 1 1/3 sugar
- 2 sugar
- 1/2 water
- 4 limes, zest of
- 4 cream cheese
- 12 fresh lime juice
- 4 french-style ladyfinger cookies
- 4 lime slice
- 2
- 4
- 2
Instructions:
1. Whisk 1 1/3 cups sugar, 1/2 cup water, 3 tablespoons tequila, 3 tablespoons orange liqueur, yolks and 1/2 teaspoon lime zest in large metal bowl.
2. Set bowl over 2-quart saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°, about 5 minutes total. Remove bowl from over water.
3. Whisk cream cheese, 1 package at a time, into warm custard until blended.
4. Using electric mixer, beat whipping cream, lime juice, 1 tablespoon tequila and 1 tablespoon orange liqueur in large bowl until cream holds peaks. Fold in cream cheese mixture.
5. Place 2 tablespoons sugar on a large plate. Rub the edges of a 14-cup trifle dish with water, or cut lime. Invert the trifle dish on the plate of sugar so that the top is covered with sugar. Turn upright.
6. Place margarita mix in a shallow dish. Submerge 1 ladyfinger in margarita mix, turning to coat twice; shake excess liquid back into the dish. Place dipped ladyfinger facing out, around bottom side of the trifle dish, pressing against the side of dish (ladyfinger may break). Repeat with enough ladyfingers to go around bottom side of dish once. Dip more ladyfingers and arrange over bottom of dish to cover.
7. Spoon 2 cups cream cheese mixture over ladyfingers; spread to cover. Sprinkle zest from 1 lime over cream cheese mixture. Repeat with more cookies dipped in margarita mix, cream cheese mixture, and lime zest in 2 more layers.
8. Cover and chill overnight. Before serving, garnish with lime slices.
Title: Mandarin-Raspberry Trifle
Ingredients:
- 1 1/2 water
- 1 instant vanilla pudding
- 1 sweetened condensed milk
- 2 mandarin orange segments
- 2
Instructions:
1. Mix water, sweetened condensed milk& pudding mix together well.
2. Chill 30 minutes.
3. Fold in whipped cream or cool whip.
4. Slice Swiss rolls; line bottom& sides of trifle bowl.
5. Sprinkle with reserved juice.
6. Add some mandarin slices, then spread some custard mixture on top.
7. Repeat layers till you run out.
8. Top with more whipped cream (or cool whip)& orange slices, if desired.
Title: Ravani or Revani
Ingredients:
- 6 eggs
- 2 cinnamon
- 1 flour
- 1 butter
- 4 sugar
- 2 fine semolina
- 1 baking powder
- 1/2
Instructions:
1. Beat the butter along with a cupful of sugar.
2. Add the egg yokes one by one, along with the orange peel.
3. Keep beating, add the flour, the baking powder and some milk and stir well.
4. Beat the white of the eggs separately and add to the mix along with the semolina.
5. Butter a baking pan and pour the mix into it.
6. Bake in medium oven for~40 minutes.
7. During this time, prepare the sirup: Boil the rest of the sugar in~1 1/2 cup of water.
8. Add the lemon juice, boil for about another 5 minutes and pour over the ravani while it is still hot.
Title: Strawberries and Stripes Parfait
Ingredients:
- 6 strawberries
- 1/2 sugar
- 1/4 water
- 1 lemon juice
- 1/2 fresh blueberries
- 8 mint sprig
- 1/2
Instructions:
1. In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth. Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly. Pour sauce into medium bowl; cool completely.
2. Meanwhile, cut the pound cake into 1/2-inch cubes. Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat. In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping. Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.
3. Garnish with whole strawberries and mint, if desired.