lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Ginger Man Cookies
Ingredients:
- 1/3 shortening
- 1 dark brown sugar
- 1 1/2 dark molasses
- 1/2 cold water
- 6 1/2 all-purpose flour
- 1 1/2 salt
- 1 cinnamon
- 1 ground cloves
- 1 allspice
- 1 1/2 ground ginger
- 2 baking soda
- 3 cold water
- raisins
- candied ginger
Instructions:
1. Mix shortening, brown sugar & molasses together thoroughly and stir in the 1/2 cup cold water.
2. Sift all the dry ingredients together and stir into the creamed sugar/shortening/molasses mixture.
3. Dissolve the baking soda into the 3 TBS. water and stir into the cookie batter (make sure to mix well but not overbeat).
4. Chill dough for 3 hours.
5. Preheat oven to 350º.
6. Break dough apart into fourths (for easier handling).
7. Roll out on floured surface and cut out with your favorite Ginger Man cookie cutter.
8. Transfer to lightly greased cookie sheet and decorate with raisins for the eyes & nose, ginger or cherries for the buttons.
9. Bake 15-18 minutes (remember to leave plenty of room for they puff up!).
10. Remove from cookie sheet and let cool on rack.
11. Decorate with your favorite cookie frosting.
Title: Canadian Snow
Ingredients:
- 1/2 butter
- 1/2 pecans
- 1 1/2 flour
- 1 cream cheese
- 1 instant chocolate pudding mix
- 1 instant white chocolate pudding and pie filling mix
- 1 vanilla pudding mix
- 2 1/2 milk
- 1 powdered sugar
Instructions:
1. Melt butter and combine with flour and pecans. Press into a 9x13 pan. Bake at 375 for 15 minute Cool completely.
2. Blend powdered sugar with 1 cup of the whipped topping. Add the cream cheese and spread this mixture over the cooled crust.
3. Combine the pudding mixes with the milk and beat for 2 minutes. Spread over cream cheese mixture.
4. Spread the remaining whipped topping over the pudding.
5. Chill for 3-4 hours.
Title: Julie’s Rum Cake
Ingredients:
- 1/2 pecans
- 1 vanilla instant pudding mix
- 1 rum
- 1/2 eggs
- 1/2 rum
- 3 margarine
- 1/2 sugar
- 1/2
- 1
Instructions:
1. Grease a Bundt pan and sprinkle the pecans evenly into the bottom.
2. Preheat oven to 350.
3. Mix cake mix and pudding mix together.
4. Blend in salad oil, rum and eggs until even.
5. Bake for 55 minutes.
6. During last 5 minutes of baking time, prepare glaze.
7. Put all glaze ingredients in a microwave safe bowl, and microwave on high for 1 ½ minutes.
8. Take cake out of oven, and pour glaze on the cake, being careful not to get any on the sides of the pan.
9. Continue baking on a cookie sheet for 10 minutes more.
10. Cool in pan before removing.
Title: Madagascar Koba
Ingredients:
- 3/4 raw peanuts
- 1/2 brown sugar
- 1/4 sugar
- 1 water
- 1/2 sugar
- 1
- 4
Instructions:
1. Grill peanuts in a saucepan over medium heat without oil until golden brown. Chop finely in a food processor with sugars, approximately 20 seconds. Set aside.
2. Mix cream of rice, rice flour, 4 T sugar, water (1 C if using banana leaves, 1 1/4 C if using foil) and oil (3 T oil or less if peanuts are green, 5 T if they are not green).
3. Spread 3/4 of the rice batter on your wrapping material (foil or banana leaves. Heap peanut mixture in a line down the middle, leaving rice batter exposed in equal amounts on both sides. Lift sides of wrapping almost fully up and pour remaining batter on top, then complete wrapping to seal entirely so liquid will not penetrate.
4. Allow to boil gently over medium-low heat in a large pot of water, partly covered, for 24 hours. Remove from water. Koba is served in thin round slices while still warm.
5. REMARKS: This recipe is tricky because so much depends on the freshness of the peanuts and how you wrap the koba.
6. Most “raw” peanuts sold in stores are already rather old, while green peanuts are pulled from the ground within a week. If your koba falls apart or the peanuts remain tough, they were probably on the old side. The addition of peanut oil to the batter is not traditional but helps compensate for old peanuts.
7. Banana leaves are preferable because they allow steam to pass into the koba, which helps keep it properly moist, creating a dense, smooth, pâté-like texture. Tin foil blocks this moisture but requires less practice to wrap tightly.
8. Here is a video:
9. http://www.youtube.com/watch?v=1mKpWhWZTdc.
Title: Pistachio Cake
Ingredients:
- 1 pistachio pudding mix
- 1 eggs
- 4 water
- 1 1/4
- 1/4
Instructions:
1. Mix all ingredients together.
2. Pour into a greased bundt pan.
3. Bake at 350 for about 45-50 minutes.
Title: Nutty Peach Crisp
Ingredients:
- 1 butter
- 1 margarine
- 1/2 flaked coconut
- 1 pecans
- 1
Instructions:
1. arrange peaches in an ungreased 13 inch x 9 inch x 2 inch baking dish.
2. sprinkle dry cake over the top.
3. drizzle with melted butter.
4. sprinkle with coconut and pecans.
5. i mixed the two together and then sprinkled over cake.
6. bake at 325 degrees for 55-60 minutes or until golden brown.
7. let stand for 15 minutes before serving.
8. serve warm or cold.
Title: No Bake Strawberry Chocolate Tart
Ingredients:
- 330 butter
- 1/2 bittersweet chocolate
- 7 heavy whipping cream
- 3 1/2 fresh strawberries
- 7
- 10
Instructions:
1. Crust:
2. Place cookies (with cream fillings) in a food processor and blend until crumbs form.
3. Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
4. Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
5. Freeze until you prepare the filling.
6. Filling:
7. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
8. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
9. Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
10. Top with strawberries and nuts.
11. Refrigerate for at least 2 hours (or overnight) before serving.
Title: Grecian Orange Cake
Ingredients:
- 1 instant lemon pudding
- 3/4 water
- 1 eggs
- 3/4 powdered sugar
- 4 butter
- 2
- 1/3
- 2
Instructions:
1. Cake: Place all ingredients in large mixing bowl.
2. Beat on low for 2 minutes.
3. Bake in a greased and floured tube pan at 325° for 45 minutes.
4. Glaze: Stir over low heat until sugar is dissolved.
5. Punch holes in hot cake; pour glaze over slowly.
6. Cool completely and turn out on serving plate.
Title: Skor Chocolate Bar Dessert
Ingredients:
- 2 sugar
- 1/2 butter
- 3/8 cream cheese
- 1 Cool Whip
- 1 milk
- 5 instant chocolate pudding mix
- 3
- 2
Instructions:
1. Mix crumbs, 1/4 cup sugar and butter in a 13 by 9 inch pan.
2. Press firmly onto bottom of pan.
3. Refrigerate for 10 minutes.
4. Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth.
5. Gently stir in 1/2 of the Cool Whip.
6. Spread evenly over crust.
7. Sprinkle chopped Skor bars over cream cheese layer.
8. Pour milk into a large bowl.
9. Add pudding mixes.
10. Beat for one minute.
11. Pour over Skor layer.
12. Let stand for 5 minutes or until thickened.
13. Spread remaining Cool Whip over pudding layer.
14. Refrigerate for 2 hours.
15. Cut into squares.
16. Store leftovers in fridge.
17. Note: I placed the Skor chocolate bars in the freezer for about 30 minutes to make chopping easier.
18. Actually, I used a hammer to break them into pieces.
Title: Che Chuoi-Bananas in Coconut Milk
Ingredients:
- 500 water
- 75 tapioca
- 500 coconut milk
- 6 bananas
- 150 sugar
- 1 salt
- 1 vanilla extract
- salted peanuts
Instructions:
1. Cook the tapioca with the water for about 20 minutes while stirring.
2. Add the coconut milk and cook for a further 5 minutes.
3. Add the bananas, salt, sugar, and vanilla extract and cook for a further 5 minutes. Serve either warm or at room temperature with some chopped salted peanuts on top of each serving.
Title: Cranberry Brownies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 2 sugar substitute
- 1/2 butter
- 1/2 applesauce
- 1 eggs
- 4 vanilla extract
- 1 1/2 whole berry cranberry sauce
- 1
Instructions:
1. Preheat oven to 350F and grease a 9x13 baking dish.
2. Combine flour, baking powder and sugar; set aside.
3. Mix butter, applesauce, cocoa, eggs, and both extracts until well blended.
4. Add chocolate mixture into the dry ingredients, stir well. Add cranberry sauce and stir just until combined.
5. Pour batter into the prepared baking dish, and bake for about 35 minutes.
Title: Kellogg's Peanut Butter Crumb Crust
Ingredients:
- 4 sugar
- 2 butter
- 1/4 peanut butter
- 1/4
Instructions:
1. In a food processor, combine corn flakes, sugar, butter, and peanut butter.
2. Press evenly and firmly in bottom and on sides of a 9-inch pie pan to form crust. Chill.
3. Fill with any desired filling which does not require baking.
Title: Gluten Free Oatmeal Cake
Ingredients:
- 1 1/3 boiling water
- 1 oatmeal
- 1/2 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1/4 potato flour
- 1/4 xanthan gum
- 1/4 baking powder
- 1/4 baking soda
- 1/3 salt
- 1/2 cinnamon
- 1 vanilla
- 1 brown sugar
- 1 butter
- 1 vanilla
- 1 coconut milk
- 1 1/2 coconut flakes
- 6
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease a 13 x9 inch baking dish.
3. Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
4. Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
5. Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
6. Pour cake batter in prepared baking dish.
7. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
8. While the cake is baking, combine topping mixture in a bowl.
9. As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
10. Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
11. Cool before serving -- or eat it warm like we like it!
Title: "Jeanne's Style" Birthday Cake
Ingredients:
- 1/3 shortening
- 1/4 icing sugar
- 1 vanilla
- 1 all-purpose flour
- 1/3 baking powder
- 1/2 shortening
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 2 all-purpose flour
- 1/2 butter
- 1/4 shortening
- 1/2 vanilla
- 1 icing sugar
- 1 salt
Instructions:
1. To prepare base, cut shortening into dry ingredients, mix well.
2. Pat firmly and evenly into an 8 inch square pan and bake at 350 deg. F. for 10-12 minutes. Cool.
3. Note: the base and cake are baked separately.
4. For cake: cream shortening, and sugar; add eggs and vanilla, beating well until fluffy.
5. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk.
6. Pour batter into a greased and floured 8 inch square pan.
7. Bake at 350 deg. F for 25 - 40 minutes.
8. Frosting: in small saucepan, stir tog. milk and flour.
9. Cook, stirring constantly, until mixute is thickened and smooth. Cool.
10. On highest speed of mixer, beat cooled flour mixture with butter, shortening and vanilla until smooth and fluffy.
11. Blend in icing sugar and salt; continue beating until frosting is very fluffy. This will take at least 15 minutes.
12. To assemble cake: place shortbread base on serving plate; spread with small amount of frosting.
13. Place cake on base. (you can split the cake for layers).
14. Cover top and sides of cake with remaining frosting. If desired, garnish sides of cake with shaved semi-sweet chocolate.
Title: Nutmeg Cake With Toasted Meringue Topping
Ingredients:
- 2 all-purpose flour
- 1 nutmeg
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 1 1/2 sugar
- 1 vanilla
- 5 eggs
- 1 buttermilk
- 1/2 brown sugar
- 1/2 flaked coconut
Instructions:
1. Grease and flour a 13x9x2 baking pan. Combine the first five ingredients in a bowl and set aside.
2. In a mixer, cream the butter for 30 seconds. Add sugar and 1/2 teaspoon vanilla, mixing until well combined. Add 2 whole and three yokes (saving the three egg whites for the meringue), one at a time, beating one minute between each.
3. Add dry mix and buttermilk alternately, then mix until well combined.
4. Bake for 30 minutes in 350 degree oven.
5. For the Meringue, beat 3 egg whites and 1/2 teaspoon vanilla for two minutes until soft peaks form. Gradually add the brown sugar 1 tablespoon at a time, beating for four minutes on high.
6. Top hot cake with Meringue, sprinkle with coconut, and bake for 5 minutes or until golden. Store in refrigerator.
Title: Mexican Wedding Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/4 powdered sugar
- 1 unsalted butter
- 1 pure vanilla extract
- 1 powdered sugar
Instructions:
1. In a medium sized bowl whisk together the flour, cornstarch and salt . Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
3. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
4. When dough is firm, form into 1 inch (2.54 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
5. Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Title: Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1 pecan halves
- 1/2
- 1
Instructions:
1. Take either a metal cake pan or pyrex cake dish that is 13x9x2 inches,and DO NOT GREASE THE PAN!
2. Evenly spread the crushed pineapple in the pan or dish.
3. Evenly spread the cherries on top of the pineapple.
4. Evenly spread the unmade cake mix powder on top of the cherries.
5. Spread the pecan halves over the entire top.
6. Then take small dabs of the stick of butter to cover the entire top.
7. Bake in a pre-heated 350 degree oven, uncovered, about 30 or 40 minutes.
Title: Banana Creme Brulee
Ingredients:
- 2 bananas
- 2 1/4 heavy cream
- 1/4 sugar
- 8 sugar
- 4 vanilla extract
- 1
Instructions:
1. Preheat oven to 300 degrees. Have pot of boiling water ready.
2. Peel 1 of the bananas and cut in thirds. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar.
3. Cook, stirring, until steam rises, 4 to 5 minutes. Let stand 10 to 15 minutes.
4. In a bowl, beat the egg yolks and vanilla until blended.
5. Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz. ramekins.
6. Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover loosely with foil and bake until set, 30 to 35 minutes.
7. Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours.
8. Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brûlée and sprinkle 2 teaspoons sugar evenly over each surface.
9. With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.
Title: Pink Fantasy Salad
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 sweetened condensed milk
- 8 -12 Cool Whip
Instructions:
1. Mix all ingredients.
2. Chill until serving.
Title: Champagne Mangoes
Ingredients:
- 6 mangoes
- 10 1/2 frozen raspberries
- 1
Instructions:
1. Chill champagne glasses.
2. Peel and slice mangoes and chill.
3. Partially thaw raspberries.
4. Place slices of mango topped with whole raspberries in bottom of glass and fill with champagne. Serve immediately. Cook times are chill times.
Title: Sweet Baked Plantains
Ingredients:
- 4 plantains
- 8 butter
- 3/4 brown sugar
- 2 ground cinnamon
- 1/4 - 1/2 rum
- 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Melt the butter in a medium saucepan.
3. Add the brown sugar and continue cooking, stirring occasionally until the sugar is dissolved and the sauce starts to thicken somewhat.
4. Add the cinnamon and the rum and remove from heat.
5. Place the plantains in a covered baking dish.
6. Pour the sauce on the plantains.
7. Cover and bake 20 to 25 minutes.
8. Add the macadamia nuts now, if using.
9. Turn the plantains over, baste with the sauce in the dish, and continue baking uncovered for about 15 minutes.
10. This will allow the plantains to brown slightly.
11. Wonderful eaten alone, on ice cream or with pound cake or angel food cake.
Title: Friands
Ingredients:
- 185 butter
- 1 icing sugar
- 6 plain flour
- 1 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to Gas 5, 200-210C, 400-425 degrees F.
2. Grease 12 muffin cups or friand pans.
3. Combine ground almonds, sieved sugar and flour in medium bowl.
4. Add egg whites and cooled melted butter and mix with wooden spoon.
5. Pour or spoon mixture into prepared pans.
6. Bake about 25 minutes, turning pan/s during cooking.
7. Friands should spring back to the touch Variations: Before baking- Scatter sliced strawberries on top.
8. Add juice and grated rind of lemon to batter, top with raspberries.
9. Scatter sliced plums or nectarines or peaches on top and add a tsp of almond essence to batter.
10. Any flavourings work plus adding some finely chopped chocolate, white or dark works well with raspberries.
Title: Mimi's Pound Cake
Ingredients:
- 1/2 butter
- 1 2/3 sugar
- 5 eggs
- 2 cake flour
- 2 vanilla
Instructions:
1. Cream butter and sugar.
2. Drop in eggs one at a time, stirring after each.
3. Fold in flour and mix well.
4. Add vanilla.
5. Bake in 350 degree Fahrenheit oven for about 50 minutes.
Title: Light Layered Angel Food Dessert (Low-Fat)
Ingredients:
- 1 frozen sweetened strawberries
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip Lite
- 1
- 8
Instructions:
1. Get your three main ingredients prepared and then it's just a matter of assembly.
2. First, thaw strawberries. Mash up any large chunks; mix in balsamic vinegar. You'll be dividing this for TWO layers. Set aside.
3. Second, cut angel food cake into slices no more than 1" thick. You'll be dividing this for THREE layers, so try to get 18 slices.
4. Third, just before assembly, mix UNdrained pineapple, dry pudding mix and 1/2 the thawed Cool Whip. You'll be dividing this for TWO layers. It will start to firm up as it sits, so you'll want to do your assembly as soon as this mixture is ready.
5. Assembly: I use a 9" square glass baking dish. Arrange angel food slices, pineapple/pudding mix, strawberries. Repeat those three layers so now you have six layers. The next layer will be angel food cake. The top layer will be the remaining Cool Whip. Feel free to garnish with some fresh fruit.
6. Chill in refrigerator several hours in order for the cake to absorb the moisture and flavor.
7. If you have a clear glass trifle bowl, this dessert will be as delightful to look at as it is to eat!
Title: Grape Cream Pie
Ingredients:
- 1/4 cold water
- 2/3 granulated sugar
- 1 lemon juice
- 1/4 tapioca
- 1 cornstarch
- 2 1/2 green seedless grapes
- 1 sour cream
- 4 sugar
- 1 vanilla extract
- 1
Instructions:
1. Line a glass pie plate with the bottom crust.
2. Sepatate the grapes roughly in half. Place one half into a blender and run on the lowest setting until all grapes are chopped.
3. Mix water, 2/3 Celsius sugar lemon juice, tapioca pearls, cornstarch and whole and blended grapes into a saucepan. Bring to a boil then reduce heat and simmer, stirring constantly (it will scortch).
4. Once mixture begins to take on a light carmelized color (approximately 5-10 minutes), remove from heat and allow to cool for about 5 minutes.
5. Mix sour cream with remaining 4 teaspoons of sugar and vanilla extract. Stir this into the grape mixture, ensuring that everything is well blended.
6. Pour mixture into pie crust. Place second pie crust on top, crimp edges, and slit top crust. Brust top crust with egg white if desired.
7. Place in oven that has been pre-heated to 350 degrees and bake 50-60 minutes (it's probably going to leak, so lay some foil or a baking sheet beneath it first).
8. Remove from oven, allow to cool, and then chill in the refrigerator for at least an hour.
Title: Layered Toffee Cake
Ingredients:
- 2 vanilla
- 1/2
- 1
- 9
Instructions:
1. In a mixing bowl, beat cream just until it begins to thicken.
2. Gradually add the ice cream topping and vanilla, beating until soft peaks form.
3. Cut cake horizontally into three layers.
4. Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
5. Repeat.
6. Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
7. Sprinkle with remaining candy bar.
8. Refrigerate until served.
Title: Maxine's Date Pudding
Ingredients:
- 1 pitted dates
- 1 boiling water
- 2 butter
- 1 baking soda
- 1 flour
- 1 sugar
- 1/2 salt
- 1 pecans
- 2 1/2 brown sugar
- 3 water
- 1 butter
Instructions:
1. Preheat oven to 350 degrees. Cut dates in half. Combine boiling water, butter and baking soda and pour over dates. Let stand 15 minutes.
2. Add flour, sugar, salt and pecans. Grease pan and put mixture into it.
3. For topping, combine melted butter, water and brown sugar. Put half of topping over date mixture.
4. Cook for 20 minutes at 350 degrees. Remove from oven, and add the rest of the topping. Bake for another 20 minutes.
Title: Caramelized Macadamia Nuts
Ingredients:
- 1/2 caster sugar
- 1/4
Instructions:
1. Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
2. Continue stirring until the sugar has melted and caramelized the macadamia nuts.
3. Carefully transfer nuts onto waxed paper. Let cool - break into pieces.