lumicero/recipes-ing2inst huggingface dataset:
Title: Yummy Crunchies
Ingredients:
- 3 flour
- 2 oats
- 1/2 butter
- 1 brown sugar
- 6 bicarbonate of soda
- 25 warm water
- 1 1/2 peanut butter
Instructions:
1. Mix the flour, coconut and oats into a bowl.
2. Next melt the butter, and sugar.
3. Stir in the flour mixture.
4. Dissolve bicarb in warm water, and stir into mixture.
5. Put mixture into a greased baking tray.
6. Bake at 180C for 15min or until golden brown.
7. Cut into squares or any shape you require while still hot.
Title: White Chocolate Lime Mousse Cake With Blueberries
Ingredients:
- 1 all-purpose flour
- 4 cold water
- 1 eggs
- 2 frozen limeade concentrate
- 1 Cool Whip
- 2 cream cheese
- 2 instant white chocolate pudding and pie filling mix
- 2 blueberries
- 1 white chocolate
- 2
Instructions:
1. Cake.
2. Preheat oven to 325°F
3. Grease and flour 10" springform pan. In small batter bowl, combine cake mix and flour, mix well using whisk. Add water and egg; whisk till smooth. (Note: Follow these directions as a replacement to directions on cake box).
4. Pour batter into pan. Sprinkle batter with ½ cup of blueberries. (make sure they are defrosted if using frozen).
5. Bake 25-28 minutes till toothpick inserted in center comes out clean.
6. Remove from oven to wire rack and cool completely. Leave cake in pan.
7. Poke holes in cake and pour 1/2 of the can limeade concentrate (thawed) over cake.
8. Mousse.
9. Soften cream cheese and whisk till smooth.
10. Gradually add remaining limeade concentrate, then pudding mix til smooth. Fold in Cool Whip mix till smooth with spatula. (Reserve ½ container of Cool Whip).
11. Spoon filling over cake, spread evenly using small spreader.
12. Sprinkle with remaining blueberries and shaved white chocolate.
13. Chill until serving.
14. Run a smooth blade knife around inside of cake and release collar.
15. Use reserved Cool Whip that is in pastry bag to pipe design around top edge of cake.
Title: Luscious Lemon Bars
Ingredients:
- 1 all-purpose flour
- 1/8 salt
- 1/2 confectioners' sugar
- 8 butter
- 2 eggs
- 3/4 sugar
- 1 1/2 all-purpose flour
- 2 lemon zest
- 2
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8- by 8-inch baking pan with vegetable cooking spray. Fit an 8-inch by 16-inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with vegetable cooking spray.
2. Mix flour, salt, confectioner's sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes.
3. While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
4. Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from pan and set on a wire rack. Cool until room temperature. Cut into squares and serve.
Title: Kheer
Ingredients:
- 1 1/2 powdered milk
- 1/4 saffron
- 1 brown basmati rice
- 1 coconut milk
- 3/4 ground cardamom
- 1/4 ground cinnamon
- 1/4 raisins
- 1/4 dates
- 1/3
- 1/4
Instructions:
1. In a large pot over medium heat, combine the milk, milk powder, saffron (if using) and cooked rice, whisking well.
2. Heat until the mixture begins to boil, then reduce the heat to low and simmer, stirring often, until the mixture begins to thicken – about 5 minutes.
3. Increase the heat to medium and add the coconut milk, coconut sugar, cardamom and cinnamon.
4. Continue to cook, stirring, until the mixture just begins to thicken again, approximately 5 to 10 minutes.
5. When mixture begins to thicken, remove from the heat and stir in the raisins and dates.
6. Serve warm, room temperature or chilled – if chilling, cover the surface directly with plastic wrap to avoid forming a “skin”.
Title: Pistachio Pudding Salad
Ingredients:
- 1 crushed pineapple
- 1 instant pistachio pudding mix
- 1 miniature marshmallows
- 5 1/4 pecans
- 1/4 walnuts
Instructions:
1. In a large bowl, combine the pineapple and dry pistachio pudding mix.
2. Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
3. Refrigerate until chilled and serve.
4. Cooking time is chill time.
Title: ELAINE'S CHOCOLATE CARAMEL EUPHORIa CAKE
Ingredients:
- 18 1/2 sweetened condensed milk
- 1/2
- 1
- 4
- 1
Instructions:
1. Bake cake according to directions for a 9x13 pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks and swirls of caramel topping, if desired. Refrigerate and serve right from the pan.
Title: Eve's Pudding
Ingredients:
- 400 cooking apples
- 1 lemon, juice and rind of
- 75 demerara sugar
- 15 water
- 75 butter
- 75 margarine
- 1 caster sugar
- 100 egg
- self-raising flour
Instructions:
1. Peel, core and slice the apples thinly. Mix together with the lemon rind and juice, sugar and water and put into a greased 1 litre pie dish.
2. Cream the fat and caster sugar together until light and fluffy.
3. Beat the egg until liquid and beat into the creamed mixture.
4. Fold in the flour lightly and spread the mixture over the apples.
5. Bake in a moderate oven at 180C, gas mark 4 for 40 - 45 minutes until the apples are soft and the sponge is firm.
6. Serve with pouring custard or melted apple jelly and single cream.
Title: Morty's Amazing Chocolate Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 vanilla essence
- 1 eggs
- 2 strong black coffee
- 1 milk
- 1 vinegar
- 1/2
- 1
Instructions:
1. Sift dry ingredients into a bowl.
2. Whisk all wet ingredients together in a separate bowl, then whisk into dry ingredients until well mixed and it's a smooth thin batter.
3. Pour into a large, greased lined cake tin and bake for about 1 hour at 180 degrees celcius.
Title: Baked Custard
Ingredients:
- 4 1/2 skim milk
- 1 honey
- 3/4 salt
- 1/2 vanilla
- 1
Instructions:
1. Preheat Oven to 350 Degrees.
2. In a large saucepan, scald until nearly boiling the 4 and a half cups milk.
3. Combine in a large bowl: The egg whites, Honey and salt.
4. Pour into scalded milk and add the vanilla.
5. Blend well.
6. Pour custard into a large ovenproof casserole dish and place the dish in a baking pan filled with one inch of water.
7. Set in oven.
8. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean.
9. Variations: Sprinkle with a little cinnamon just before baking.
10. 2% milk makes a firmer custard; Don't use reconstituted nonfat dry milk in this recipe.
11. Serve hot or chilled, whatever your preference.
Title: Orange Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 1/2 all-purpose flour
- 1 cream of tartar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 1/2 vanilla extract
- 5 orange zest
- 1 powdered sugar
- 1
- 4
- 1 1/2
Instructions:
1. In a mixing bowl, cream the butter; gradually add sugar, mixing until light and fluffy.
2. Add in eggs, one at a time, mixing after each addition.
3. In another bowl, combine the flour, cream of tartar, baking powder, and salt; add to creamed mixture alternately with the milk and 1/2 cup plus 2 tablespoons orange juice, beginning and ending with flour mixture.
4. Mix until just blended.
5. Stir in extracts and 2 tablespoon orange zest.
6. Pour batter into a greased and floured 10 inch Bundt pan; bake in a 325° oven for 1 hour, 25 minutes or until tests done.
7. Cool.
8. In a bowl, combine powdered sugar, remaining orange zest, and enough of the remaining orange juice to make a desired consistency to pour over cooled cake.
Title: Cinnamon Star Bread from KAF
Ingredients:
- 3/4 water
- 2 unbleached all-purpose flour
- 1/4 unsalted butter
- 1 vanilla extract
- 2 instant yeast
- 2 sugar
- 1 salt
- 1/4 potato flour
- 1/4 egg
- 1
- 1/3
Instructions:
1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
2. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
3. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
4. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.
5. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
6. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
7. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
8. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
9. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
10. While the star is rising, preheat the oven to 400°F.
11. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
12. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
13. Yield: one star loaf, about 8 to 12 servings.
Title: Mrs. Field's Chocolate Dreams Cookies (Ravioli or Fake Hamentash
Ingredients:
- 3/4 salted butter
- 1/2 powdered sugar
- 1/4 light brown sugar
- 2 pure vanilla extract
- 1 all-purpose flour
- 1 1/2 heavy cream
- 1/2 chocolate chips
- 1
Instructions:
1. In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners’ and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.
2. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour.
3. To prepare filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from heat.
4. Preheat oven to 325*F.
5. Using a floured rolling pin, roll dough on a floured board to ¼-inch thickness. Cut circles with a 2-inch diameter cookies cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used.
6. RAVIOLI COOKIE PREP: Drop 1 tsp of chocolate filling in the center of each circle and top with another circle. Completely seal the edges using the tines of a fork.
7. HAMENTASHEN PREP: Alternatively, could put 1 tsp of chocolate filling in center of circle and fold edges of cookie toward center (but not all the way) to create triangular/hat shape with a bit of chocolate peeking out of the center.
8. Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula. Sprinkle with white sugar, if desired.
Title: Molasses Crinkles (Cookies)
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 3/4 ground ginger
- 1/2 ground allspice
- 1/2 ground cloves
- 1/4 cayenne pepper
- 1/2 salt
- 1/2 vegetable shortening
- 1/4 unsalted butter
- 1 dark brown sugar
- 1 egg
- 1/2 molasses
- granulated sugar
Instructions:
1. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Set aside.
2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld mixer.
3. Add egg and molasses, beating until combined.
4. Reduce speed to low, then mix in flour mixture (1 cup at a time, scrape down) until combined.
5. Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
6. Roll 1 heaping teaspoon of dough into a 1-inch ball WITH WET HANDS, then dip 1 end of the the ball in granulated sugar.
7. Make more cookies in the same manner, arranging them, sugar side up, 2 inches apart on 2 ungreased baking sheets.
8. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 - 12 minutes total.
9. Cool cookies on sheets 1 minute, then remove from baking sheets and transfer to racks to cool completely.
Title: Banana, Almond Butter & Cacao Energy Bites
Ingredients:
- 1 banana
- 140 pitted dates
- 45 almond butter
- 3
- 125
Instructions:
1. Place the almonds in your food processor and pulse until finely ground.
2. Add the rest of the truffle ingredients to the food processor and pulse until you reach a thick paste consistency.
3. Roll 1 teaspoon of the mixture at a time into small balls then roll them in your choice of toppings.
4. Freeze for 1 hour.
5. Before consuming, let the bites defrost at room temperature for around 10 minutes.
Title: Perfect Dairy Free Rice Pudding
Ingredients:
- 6 rice
- 1/2 honey
- 1/3 pure maple syrup
- 1/4 salt
- 2 pure vanilla extract
- vanilla bean
Instructions:
1. Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
2. Preheat oven to 350°F.
3. Prepare a sheet pan with parchment paper.
4. Spread the blanched almonds on the parchment.
5. Bake almonds for approximately 10 minutes or until golden and aromatic.
6. Set pan aside to cool.
7. Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
8. Add rice to the saucepan, cover and reduce the heat to low.
9. Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
10. In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
11. Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
12. Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
13. Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
14. Pour almond milk into the saucepan with the cooked rice.
15. Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
16. Add honey and stir the mixture.
17. Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
18. Remove pan from heat and cool before transferring pudding to a bowl.
19. Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
20. Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.
Title: Old Fashioned Rice Pudding
Ingredients:
- 2 eggs
- 1/2 granulated sugar
- 2 salt
- 1/2 vanilla
- 1 steamed rice
- 2 nutmeg
Instructions:
1. Separate the eggs. Putting the egg yolks in a large bowl and the egg whites in a smaller bowl.
2. In large bowl mix egg yolks, sugar, milk, salt, and vanilla until well blended. Add steamed rice.
3. In small bowl beat egg whites until stiff and stand in peaks.
4. . Fold beaten egg whites into egg, milk mixture, pour into 1 1/2 quart baking dish. Sprinkle top with ground nutmeg.
5. Bake in 350 degree oven for 60 minutes or until knife inserted in center comes out clean.
6. Serve warm with Vanilla Ice Cream or cold from the refridgerator.
7. Enjoy!
Title: Chocolate Cinnamon Mousse With Cherries
Ingredients:
- 8 bing cherries
- 1/3 cherry juice
- 1/3 heavy whipping cream
- 1 1/4 ground cinnamon
- 1/8 bittersweet chocolate
- 4
Instructions:
1. Cherries:.
2. Combine cherries, preserves and Port in heavy small saucepan.
3. Bring to boil over high heat.
4. Reduce heat to medium and continue boiling until it thickens to a syrup, stirring frequently, about 10 minutes.
5. Remove from heat and transfer to a small bowl.
6. Chill until cold, approximately 3 hours).
7. Mousse:.
8. Combine 1/4 C cream and cinnamon in small saucepan and bring to a boil.
9. Remove from heat and add chocolate, whisking until melted and smooth.
10. Transfer chocolate mixture to large bowl.
11. In medium bowl, beat remaining 1 C cream with mixer until soft peaks form.
12. Fold 1/4 of whipped cream into lukewarm chocolate mixture.
13. fold in remaining whipped cream in 3 additions, just until incorporated.
14. Divide mousse among serving dishes/bowls.
15. Chill until set, approximately 4 hours.
16. To serve:.
17. Spoon cherry mixture with syrup on top of mousse.
Title: Putana Cake
Ingredients:
- 4 milk
- 1 cornflour
- 6 flour
- 1 sugar
- 2/3 butter
- 2 3/4 apples
- 1/3 raisins
- 1/4 dried fig
- 1/4 pine nuts
- 2 rock salt
- 1 egg
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl mix the corn and white flour together.
3. Pour milk into a saucepan and bring it to a boil over low heat. Just before it boils add salt.
4. Slowly add the flour mixture to the milk, stirring constantly with a whisk.
5. Cover the saucepan and let it simmer 15 minutes.
6. Remove from heat and stir in the butter.
7. Add the raisins, figs, pine nuts, apple slices and Grappa, stir.
8. Line baking pan with wax paper, pour mixture into the pan and use a spatula to pat the mixture down.
9. Crack egg into a bowl and beat, brush the egg lightly over the top of the cake.
10. bake for 1 hour.
Title: Mocha Buttercream Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 instant espresso
- 2 instant coffee powder
- 1 ground cinnamon
- 1/2 ground cardamom
- 1/4 instant espresso
- 1 instant coffee powder
- 4 hot water
- 2 powdered sugar
- 2 butter
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Position oven rack in lower third of the oven.
3. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
4. In a bowl, mix the brownie mix, oil, water, eggs, espresso powder, cinnamon, and cardamom with a wooden spoon until just blended and all dry ingredients are moistened.
5. Spread batter into prepared pan.
6. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
7. Transfer to a wire rack and cool completely.
8. Frosting--in a large bowl dissolve instant espresso in the hot water.
9. Add powdered sugar, cocoa, and softened butter; beat with electric mixer on medium until smooth.
10. Spread frosting over cooled brownies.
11. Refrigerate at least 1 hour or until frosting is set.
12. Cut into squares; store in refrigerator.
Title: Chocolate-Orange Cake
Ingredients:
- 3 eggs
- 150 self-raising flour
- 25 cocoa powder
- 175 caster sugar
- 250 butter
- 175 icing sugar
- 2 milk
- 25 chocolate
Instructions:
1. Preheat the oven to 180C/350F/gas 4.
2. Grease a 900 g (2lb) loaf tin and line with baking paper.
3. Beat together eggs, flour, cocoa, caster sugar and 175 g butter for 2 minutes, or until blended.
4. Spoon mixture into the tin. Level the surface, making a slight well in the centre.
5. Bake for 40 minutes, or until spongy to the touch. Turn out onto a wire rack and cool.
6. Beat remaining butter, icing sugar and milk until smooth. Dividie into two bowls. Fold the melted chocolate orange into one buttercream. Spoon both buttercreams over the top of the cake. Swirl gently with a palette knife.
Title: Strawberry Bread Pudding
Ingredients:
- 10 frozen strawberries
- 2 cornstarch
- 2 1/2 milk
- 2 butter
- 1/2 vanilla extract
- 4 eggs
- 2 sugar
- 1/2 salt
- 1/4
Instructions:
1. In a small sauce pan combine undrained strawberries and cornstarch.
2. Cook and stir over medium heat until mixture thickens and bubbles.
3. Spread evenly over bottom of 11 x 7 baking dish that has been sprayed with cooking spray.
4. In a mixing bowl combine eggs, milk, sugar, butter, vanilla and salt.
5. Add bread cubes to moisten.
6. Spread evenly over strawberry mixture.
7. Bake at 350 degrees for 50-55 minutes.
8. Serve warm with cream.
Title: Pumpkin and Brown Sugar Creme Brulee
Ingredients:
- 1 pumpkin puree
- 1/2 sugar
- 1/2 brown sugar
- 5 vanilla extract
- 2 ground cinnamon
- 1 ground cardamom
- 1/4 ground allspice
- 1/4 ground cloves
- 1/4 salt
- 1/4 heavy whipping cream
- 3 raw sugar
- 8 brown sugar
Instructions:
1. Preheat oven to 325 degrees. Whisk pumpkin, sugar and brown sugar in large bowl. Whisk in eggs and vanilla, then spices and salt. Bring cream just to a boil in medium saucepan. Gradually whisk cream into pumpkin mixture.
2. Divide mixture among 8 5x1inch ramekins. Divide ramekins and place them into 2 roasting pans. Add enough water to come half way up the ramekins. Bake until custards are just set in center, about 35 minutes. Chill until cold. Cover and keep cold. This step can be made up to 2 days ahead of serving.
3. Sprinkle one tablespoon of raw sugar over custard in each ramekin. Using kitchen torch, melt sugar until deep amber color. If using broiler to melt sugar use brown sugar instead, melting is more consistent. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead of service, keep chilled.
4. This recipe can also be made using 3 inch ramekins that are 1.25 inches high. Bake for closer to 50 minutes.
Title: Granny Lou's Almond/Pecan Crescents
Ingredients:
- 14 sweet butter
- 7 pecans
- 3 flour
- 3/4 sugar
- 2 confectioners' sugar
- 2 vanilla beans
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and butter, make sure they're well blended.
3. Add the finely ground almonds or pecans. Mix well.
4. Add the flour to the mixture and combine/mix well.
5. Shape mixture into crescents or balls (the size of a silver dollar).
6. Bake 10-15 minutes, be aware of your oven temp, they may take a little less or a little more, they should just brown by just a touch.
7. Let cool a bit, but do not let them get cold, and then roll in the powdered sugar/vanilla mix.
8. Keep in mind that the crescents need to cool just to the point where the powdered sugar and vanilla mix will adhere to them, but not melt or get sticky and gooey!