lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Strawberry Napoleon
Ingredients:
- 1 puff pastry sheet
- 1 vanilla instant pudding mix
- 1 milk
- 1 1/2 strawberries
- 1 1/4 confectioners' sugar
Instructions:
1. Thaw pastry sheet at room temperature 40 minute Preheat oven to 400°F.
2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles.
3. Place 2” apart on baking sheet. Bake 15 minute or until golden. Remove from baking sheet and cool on wire rack.
4. Prepare pudding mix according to package directions except use 1 cup milk. Fold in whipped cream.
5. Split pastries into 2 layers (cut one by one layers in half horizontally, it’s puffy when finish baking), making 24 layers in all. Set aside 8 top layers.
6. Spread 8 bottom layers with 2 tablespoons pudding mixture. Top with 1 tablespoons strawberries and another layer. Spread with remaining pudding. Top with remaining strawberries and top layers.
7. Sprinkle with confectioners’ sugar and garnish with extra strawberries on top! (I added this one.)
8. Serve immediately or cover and refrigerate up to 4 hours.
9. Make 8 Napoleons.
10. *For 1 ½ cups sweetened whipped cream, beat ¾ cup heavy cream, 2 tablespoons sugar, and ¼ teaspoons vanilla extract in chilled bowl until stiff peaks form. (You can use electrical mixer and use low power and then gradually go high to form the stiff peaks).
Title: Chewy Oatmeal Snack Bars
Ingredients:
- 1/2 butter
- 2/3 margarine
- 2/3 brown sugar
- 2/3 crunchy peanut butter
- 1 maple syrup
- 3 vanilla
- 1 quick-cooking oats
- 1 graham cracker crumbs
Instructions:
1. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening.
2. Melt butter in 2-quart saucepan over medium heat.
3. Stir in brown sugar and maple syrup; heat to boiling.
4. Boil 1 minute, stirring frequently; remove from heat.
5. Stir in peanut butter and vanilla until mixture is smooth.
6. Stir remaining ingredients into peanut butter mixture, mixing well. Press evenly in pan.
7. Cover and refrigerate about 2 hours or until firm.
8. For bars, cut into 6 rows by 4 rows.
9. Store covered in refrigerator.
Title: Graham Custards
Ingredients:
- 1 1/2 milk
- 3/4 marshmallow cream
- 8 graham cracker squares
- 2 eggs
- 2 sugar
- 1/2 vanilla
- 1/2 nutmeg
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees place 4 ramekins in a 2 quart baking dish and set aside.
2. in small saucepan heat milk until bubbles form on edge of pan. remove from heat and add marshmallow stir until almost dissolved.
3. in a medium bowl combine hot milk and crushed grahams.
4. add eggs, sugar, vanilla, nutmeg and salt.
5. mix well.
6. divide mixture evenly among 4 ramekins.
7. place baking dish in oven and fill to a depth of 1 inch with boiling water.
8. bake 20 to 25 minutes or until custards are set.
9. cool ramekins on rack 30 minutes enjoy!
Title: Apple Strudel (Different)
Ingredients:
- 1 coconut
- 1/2 butter
- 1/2 sliced apples
- 7 brown sugar
- 1/2 granulated sugar
- 1/2 cinnamon
- 1/2 egg
- 1 sour cream
- 1/4
Instructions:
1. First Layer: In processor, put: cake mix, coconut, and butter.
2. Pulse till crumbly.
3. Scatter over bottom of sprayed pan.
4. Second Layer: Combine: apples, sugars, cinnamon.
5. Spread over 1st layer.
6. Third Layer: Blend: egg, sour cream, 1 tsp sugar.
7. Spread atop apples.
8. Bake 350°F in 9 x 13 pan for 45 minutes.
9. It's done when a knife poked in center reveals a spongy, cake-like texture on bottom layer; top will be somewhat gooey. NOTE; (toothpick test won't work).
Title: Mother Makins Pumpkin Pie Recipe
Ingredients:
- 1 pumpkin
- 1 milk
- 1 egg
- 3/4 sugar
- 1/4 butter
- 1/4 salt
- 1/4 nutmeg
- 1/4 clove
- 1/2 cinnamon
- 1/2 ginger
- 1
Instructions:
1. cook and run through sieve the pumpkin
2. retain 1 cup for recipe
3. sift salt and spices with sugar.
4. melt butter.
5. add beaten egg with pumpkin and milk and butter
6. mix all together
7. pour into pie shell
8. bake bake in fairly hot oven (425) 40 minutes.
Title: Chocolate Cookies
Ingredients:
- 5 unsalted butter
- 1 Splenda granular
- 1 egg
- 1 vanilla
- 1 baking chocolate
- 1 flour
- 1 1/3 walnuts
- 1/3 walnut halves
- 30
Instructions:
1. Beat butter in a bowl on medium-high speed for 2 minutes or until smooth. Add splenda, beating until creamy. Add egg, egg yolk and vanilla beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover and chill 1 hour.
2. Preheat over to 350°F Shape dough into 1 inch balls. Place on cookie sheets. Press a walnut half into each dough ball. Bake 10 to 12 minutes or until edges are lightly browned. Cool completely on a wire rack.
Title: Ube Cupcakes
Ingredients:
- 2 coconut
- 1 eggs
- 4 sugar
- 2 vanilla
- 1 all-purpose flour
- 1 baking powder
- 3 baking soda
- 1 salt
- 1 evaporated milk
- 1/2
- 1
Instructions:
1. Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
2. Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
3. Gradually add sugar and whisk until combined.
4. Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine.
5. Sift together flour, baking powder, baking soda, and salt in another bowl.
6. Add about a third of the flour mixture to the wet mixture and mix to combine.
7. Add about one half of the buttermilk and mix to combined.
8. Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Title: Georgia Christmas Pudding Sauce
Ingredients:
- 6 sugar
- 1/4 milk
- 1 1/2 sherry wine
Instructions:
1. Beat yolks slightly, add sugar; pour hot milk over the mixture, stirring constantly.
2. Cook in a double boiler until thickened, stirring constantly.
3. Remove at once from heat and flavor with sherry wine to taste.
Title: My My's Strawberry Layer Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 self-rising flour
- 1 granulated sugar
- 4 eggs
- 3/4 water
- 4 frozen strawberries
- 1/2 confectioners' sugar
- 0.5 unsalted butter
- 2
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Grease and lightly flour three 8-inch round cake pans. Set them aside.
3. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well.
4. Divide the batter evenly into the prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans.
6. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes.
7. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
8. To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended.
9. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.
Title: Banana-on-a-Stick
Ingredients:
- 2 bananas
- 2
- 1
Instructions:
1. Cut the Banana's in half crosswise.
2. Insert a Popsicle stick into the cut end of each.
3. Wrap each banana in foil and place in freezer till frozen.
4. In double boiler, melt Chocolate over hot, not simmering, water.
5. Stir until smooth.
6. Remove from the heat.
7. Place Nuts on wax paper.
8. Dip each banana into the chocolate and, just as the chocolate starts to set, roll in Nuts.
9. Serve immediately or refreeze till ready to eat.
Title: MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 1/2 cinnamon
- 1 ginger
- 1/2 pumpkin pie spice
- 1/3 butter
- 3 cream cheese
- 1 white sugar
- 1 vanilla extract
- 4 eggs
- 1 pumpkin puree
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 icing sugar
- 1/2 white chocolate pudding mix
- 2 cream of tartar
- 1/8 white chocolate baking squares
- 12
Instructions:
1. Preheat oven to 350°F.
2. FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
3. Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
4. CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute.
5. MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
6. BAKING - (Optional) Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools). Chill in the fridge.
7. FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional). Enjoy!
Title: Besitos De Coco (Coconut Kisses)
Ingredients:
- 3 sweetened flaked coconut
- 1/2 flour
- 4 sugar
- 1 butter
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a cookie sheet.
3. In a bowl, thoroughly mix all ingredients together into a dough.
4. Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
5. Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.
Title: Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
Ingredients:
- 1/2 butter
- 1 cream cheese
- 2 vanilla
- 2 confectioners' sugar
- 3 1/2
- 1 -2
Instructions:
1. Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).
2. Add in the sifted confectioners sugar; beat until frosting consistency, (adding more icing sugar or whipping cream if needed until the right consistency is achieved).
3. Add in food coloring if using.
4. OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is achieved).
Title: Peanut Butter Chocolate Chip Brownies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/8 granulated sugar
- 3/4 dark brown sugar
- 1/4 creamy peanut butter
- 1/4 vanilla extract
- 1 egg
- 1
Instructions:
1. Preheat oven to 350°.
2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl.
4. Combine sugars and remaining ingredients in a bowl; stir until well-blended.
5. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan.
6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Title: Punch Bowl Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 cherry pie filling
- 1 Jello Instant Vanilla Pudding Mix
- 21 milk
- 1 Cool Whip
- 3
- 2
- 1/2
Instructions:
1. Make cake mix into 2 layers; cook and cool.
2. Crumble 1 layer of cake in bottom of punch bowl.
3. Cover with 1/2 of pudding mix, then 1/2 of pineapple on top of pudding.
4. Place 1/2 of pie filling on top of pineapple and top with 1 container of Cool Whip.
5. Repeat cake, pudding, pineapple, pie filling and Cool Whip.
6. Sprinkle with nuts on top and refrigerate.
Title: Flourless Chocolate Cake
Ingredients:
- 250 dark chocolate
- 100 unsalted butter
- 100 caster sugar
- 100 eggs
- 5
Instructions:
1. Base-line and butter a 2 cm round tin.
2. Dust with a little of the almond meal.
3. Pre-heat oven to 180°C.
4. Melt chocolate, butter and sugar together in a double-boiler.
5. Remove and allow to cool.
6. Mix in egg yolks one by one.
7. Add almond meal.
8. Whip egg whites until stiff peaks form.
9. Fold very gently into mixture.
10. Pour into prepared tin and bake for 50 minutes.
Title: Pineapple Cream Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 crushed pineapple
- 2 eggs
- 2 baking soda
- 1 vanilla
- 1 walnuts
- 8 cream cheese
- 1/2 butter
- 1 1/3 confectioners' sugar
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Mix all cake ingredients by hand in a large mixing bowl.
3. Pour batter into a greased 9x13 pan.
4. Bake at 350F for 35-45 minutes.
5. While cake is baking, prepare frosting by mixing together all ingredients until smooth and fluffy.
6. When cake is cooled, top with prepared frosting.
Title: Apple Slices II
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 salt
- 1 shortening
- 1 egg
- 2/3 apples
- 5 sugar
- 1 1/2 cinnamon
- 1 milk
Instructions:
1. Sift together the flour, 1 tablespoon sugar and salt. Cut in lard with a pastry blender; put egg yolk in a measuring cup.
2. Add milk enough to make 2/3 cup.
3. Add to lard mixture. Mix the dough just enough to shape into a ball.
4. Roll out half of dough to a 15 x 11-inch rectangle. Transfer to baking sheet; cover with cornflakes crumbs and then the apple slices.
5. Mix the cinnamon and sugar; sprinkle over the apples and pinch ends together.
6. Beat egg white until stiff; spread over the top.
7. Bake at 400 degrees for 40 minutes.
8. While hot, drizzle with a glaze of 1 cup confectioners sugar and 2 tablespoons lemon juice.
Title: Aunt Emma's Bread Pudding
Ingredients:
- 1 milk
- 1 butter
- 1/2 white sugar
- 1 eggs
- 4 vanilla
- 3 raisins
- 1/2 brown sugar
- 1/2
Instructions:
1. Break the bread into small chunks in a large bowl.
2. Add the white sugar and melted butter and stir.
3. Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
4. Stir in the vanilla and raisins.
5. Pour into a greased lasagna pan or a 13x9" inch pan.
6. (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
7. Sprinkle the brown sugar evenly across the top of bread mixture.
8. Bake in a preheated 350* oven for 1 hour.
9. Let cool 20 to 30 minutes as pudding will set firmer as it cools.
10. Can be served warm or chilled.
Title: Never-fails-me Buttercream Icing
Ingredients:
- 1/2 white chocolate chips
- 1/4 white chocolate chips
- 1/2 vanilla extract
- 1 shortening
- 2 confectioners' sugar
- 4
Instructions:
1. In a microwave-safe bowl, melt the 1/2 cup white chocolate with the 1/2 cup whipping cream for 1 minute on 50% heat/powder.
2. Stir until the chocolate melts then add the 1/4 cup white chocolate and stir until that chocolate melts as well Add the vanilla extract and set aside.
3. In a medium mixing bowl, with an electric mixer, beat the shortening for 30 seconds then add 2 cups of the confectioners sugar and beat until combined.
4. Add all of the white chocolate mixture and beat for 30 seconds (it may become very thick so just add more whipping cream to thin it out).
5. Add the last of the confectioner's sugar and beat until combined and then for 30 seconds more.
6. *You can use dark chocolate, milk chocolate, peanut butter chips, or even butterscotch chips in place of the white chocolate to make the icing fit your cake or brownies better.
7. **Try adding different extracts to the basic white chocolate recipe like this:
8. 1 teaspoon lemon extract+ 3 drops yellow food coloring instead of the vanilla extract for a lemon cake.
9. 1 teaspoon strawberry extract+ 2 drops red food coloring instead of the vanilla for a strawberry cake.
10. 1 teaspoon orange or mint extract instead of the vanilla for a chocolate cake.
Title: Strawberry Angel Dessert Squares
Ingredients:
- 6 strawberry gelatin
- 2 boiling water
- 20 frozen sliced strawberries in syrup
- 8
Instructions:
1. In large bowl, dissolve gelatin in 2 cups boiling water. Stir in strawberries. Refrigerate until slightly thickened, about 15-30 minutes.
2. Fold in whipped topping. Fold in cake. Spoon evenly into ungreased 13" x 9"-inch pan, cover. Refrigerate until firm, about 30 minutes.
Title: No Bake Crunchy Chocolate Treasures
Ingredients:
- 12 peanuts
- 1/2 chocolate
- 3/4
- 1
- 1/3
- 42
Instructions:
1. Place sugar cones in a food storage bag. Seal bag. Crush cones with a rolling pin until pieces are bite size.
2. Combine crushed sugar cones, chopped peanuts and toffee pieces in a medium bowl and set aside.
3. Place chocolate chips in a microsafe bowl and microwave on high for 1 to 1 1/2 minutes. Stir until smooth.
4. Immediately fold in the nutella and fold in the sugar cone,toffee and nut mixture until well coated.
5. Scoop or drop one tablespoon mixture in each liner. Top with sprinkles if desired.
6. Refrigerate two hours before serving. Store in an airtight container.
Title: French Butter Cake
Ingredients:
- 1 butter
- 6 all-purpose flour
- 4 salt
- 1 sugar
- 1 1/2 vanilla
- 1 egg
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Cream butter or margarine in bowl. Beat in egg yolks. Mix well.
3. Sift flour and salt onto board or into large bowl. Make a well in the center. Put sugar and egg-yolk mixture in well. Mix with flour gradually until blended.
4. Mix in vanilla and orange liqueur or rum. Knead dough well.
5. Turn into 9x9x2-inch pan. Spread evenly with spatula. Brush with beaten egg.
6. Bake 1 1/4 to 1 1/2 hours. Cool in pan. Cake keeps several weeks wrapped in foil.
Title: Cinnamon-Raisin Bread Pudding With Apples (W/ Vegan Options)
Ingredients:
- 2 1/4 soymilk
- 1 vanilla extract
- 1/4 - 1/3 brown sugar
- 2 sugar
- 2 eggs
- 6 apple
- 1
Instructions:
1. Preheat oven to 350.
2. In large bowl, beat together milk, vanilla, sugars, and eggs.
3. Tear bread into 1 inch pieces and stir into liquid mixture.
4. Stir in the apples.
5. Pour the batter into an 8x8 baking dish.
6. To make a water bath (this is an easy way to ensure even cooking), take a slightly larger pan and pour hot water into it. Place the 8x8 pan into the water bath (water should rise halfway up the pan).
7. Bake 45 to 55 minutes until pudding sets (mine was the consistency of thick eggnog), and the top is light brown and a bit crunchy.
Title: Hungarian Butter Cookies - Pogacsa
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 2/3 sugar
- 1/4 salt
- 1 butter
- 1 margarine
- 1/3 egg
- sour cream
Instructions:
1. Preheat oven to 350.
2. Mix flour, baking powder, sugar, and salt in large mixing bowl. Add butter or margarine, and, using clean hands, blend until mixture resembles coarse meal. Add egg and sour cream, and mix until dough holds together. Cover and refrigerate for about 2 hours.
3. Pinch off small egg-size pieces of dough and form into balls. Place on buttered or nonstick cookie sheet, and use fingers to press to about 1/2 inch thick. Make a crosshatch design by pressing the back of fork tines on top of each cookie. Cookies should be spaced about 1-inch apart.
4. Bake in oven for about 20 minutes, or until pale golden. Continue baking in batches.
5. Serve as a sweet snack.
Title: Chocolate Marshmallow Roll
Ingredients:
- 4 butter
- 1 icing sugar
- 1 egg
- 1 mini marshmallows
- 3 marshmallows
- 3/4 walnuts
- 2 coconut
Instructions:
1. Melt chocolate with butter in the microwave.
2. Add in icing sugar and egg; cool slightly.
3. Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
4. Tear 3 sheets of foil paper about 12x18 inches each.
5. Sprinkle a 2-in band of coconut down the lengh of the foil.
6. Spoon 1/3 of the marshmallow mixture over the coconut.
7. Sprinkle the remaining coconut over marshmallow mixture.
8. Wrap up in the foil to make a long roll, sealing well.
9. Make 2 more rolls; wrap and freeze until firm.
10. (will keep for 2 months in the freezer).
11. When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
12. If desired, place sliced pieces in coloured cupcake papers to serve.
13. Store in freezer.
Title: Upside Down Lemon Pudding Cakes
Ingredients:
- 2 eggs
- 2 unsalted butter
- 2/3 sugar
- 2 all-purpose flour
- 2 lemon zest
- 1/8 salt
- 2 fresh lemon juice
- 1 milk
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
3. Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.