lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Cobbler
Ingredients:
- 8 blueberries
- 1 lemon, juice and zest of
- 3/4 sugar
- 3 sugar
- 2 cornstarch
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 3 flour
- 3/4 salt
- 1 baking powder
- 3/4 baking soda
- 5 butter
- 3 shortening
- 1 buttermilk
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
3. Stir gently to combine.
4. Pour into a 2 quart oven safe baking dish and set aside.
5. In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
6. Pulse to combine.
7. Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
8. Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
9. You may not need all the buttermilk.
10. Form dough into a ball and cover with plastic wrap.
11. Bake the blueberry mixture for 20 minutes.
12. Remove from oven and increase the tempture to 425 degrees.
13. Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
14. Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
15. Cool on a wire rack for 30 minutes.
16. Serve warm with Vanilla Ice Cream.
Title: Orange Butter Ball Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 1/4 flour
- 3/4 cornstarch
- 2
Instructions:
1. Beat together butter and sugar until creamy. Beat in flour, cornstarch and orange peel until just blended. Shape dough into a ball; wrap with plastic wrap and refrigerate for several hours.
2. Preheat oven to 350 degrees F. Have ready several cookie sheets. Do not grease.
3. Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake in preheated oven for 10 minutes or until cookie is firm. Allow to cool and then roll in more sifted powdered sugar.
Title: Chocolate Chip Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/4 sour cream
- 3/4 margarine
- 1 butter
- 3 vanilla
- 1/2 eggs
- 1 sugar
- 1 cinnamon
- chocolate chips
Instructions:
1. Heat oven to 350 degrees.
2. Grease (not oil) a 13 x 9 pan.
3. In large bowl, combine first 9 ingredients.
4. Mix well by hand or use a mixer at medium speed for about 3 minutes.
5. Pour half of the batter (about 2 1/2 cups) into the prepared pan.
6. In separate small bowl, combine the sugar and cinnamon.
7. Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
8. Repeat with remaining batter, sugar mixture, and chocolate chips.
9. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Title: Mexican Wedding Cakes
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/4 salt
- 1/4
Instructions:
1. Heat oven to 400 degrees.
2. Mix thoroughly butter, sugar and vanilla.
3. Work in flour, salt and nuts until dough holds together.
4. Shape dough into 1-inch balls.
5. place on ungreased baking sheet.
6. Bake 10-12 minutes or until set but not brown.
7. As soon as you take them out of the oven, roll in sugar.
8. cool.
9. roll in sugar again.
Title: Simple Cinnamon Whipped Cream
Ingredients:
- 300 cinnamon
- 1/2 icing sugar
- 1
Instructions:
1. Sprinkle cinnamon and icing sugar over cream in a bowl.
2. Whip until soft peaks form.
3. Serve over fruit of your choice or top that nice cup of coffee.
4. Now what could be easier than that -- :).
Title: Chocolate Beer Cake
Ingredients:
- 2 cocoa powder
- 7 stout beer
- 4 butter
- 10 dark brown sugar
- 2 eggs
- 6 plain flour
- 1/4 baking powder
- 1 bicarbonate of soda
- 4 icing sugar
- 2 butter
- 2 stout beer
- 4 dark chocolate
- 1 walnut pieces
- 8 walnut halves
- cocoa powder
Instructions:
1. Pre-heat the oven 350°F (180°C).
2. You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
3. Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
4. Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
5. Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
6. Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
7. To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
8. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
9. Remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
10. Now try to be patient and allow the icing to become firm before eating!
Title: Chocolate-Dipped Snowballs
Ingredients:
- 1/4 butter
- 1 marshmallows
- 1
- 5
Instructions:
1. Melt butter in large saucepan on low heat.
2. Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
3. Remove from heat.
4. Stir in cereal.
5. Cool slightly.
6. Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
7. Cool completely.
8. Heat dipping chocolate as directed on container.
9. Dip top of each ball in chocolate and return to baking sheet dipped side up.
10. Refrigerate for 15 mintutes or until chocolate is firm.
11. These taste great with any flavor of Post Honey bunches of oats.
Title: Sunkhaya Coconut Custard
Ingredients:
- 1 egg
- 1 coconut cream
- 1 sugar
Instructions:
1. Combine all the ingredients in a blender. Blend on medium speed for just a half minute, or until the mixture is smooth. Pour into a bowl or other container you can use in a steamer.
2. Heat a steamer until the water in steamer is boiling. Set container on steamer basket which rests inside the steamer pan above the boiling water. Cover and steam for about 30 - 45 minutes until the custard is set.
3. Remove from heat and serve warm.
Title: Honeyed Lemon Whip
Ingredients:
- 5 clear honey
- 2 caster sugar
- 1/2 lemon
- 1
Instructions:
1. Mix yogurt with the honey or sugar and lemon juice.
2. Whisk egg white until very stiff then fold into the yogurt and honey mixture.
3. Spoon into 2 or 3 individual glasses and decorate each with a curl of lemon rind.
4. Serve immediately.
Title: Peach Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 2 baking powder
- 3/4 milk
- 1 salt
- 3 cinnamon
- sugar
Instructions:
1. In oven, melt cube of butter in baking dish while preparing batter by combining all ingredients except fruit.
2. Pour batter back and forth over melted butter, sprinkle fruit over batter evenly and then lightly top with cinnamon and sugar.
3. Bake at 350 degrees for 35 to 45 minutes.
Title: Coconut Cream Poppy Seed Bundt Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 water
- 1 eggs
- 1/2 poppy seeds
- 3 confectioners' sugar
- 2
Instructions:
1. Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
2. Beat on medium speed for 2 minutes.
3. Stir in the poppy seeds.
4. Pour into greased and floured 10" bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
5. Cool for 10 minutes before removing from pan to wire rack to cool completely.
6. Dust with confectioner's sugar.
Title: Ice Cream Cake
Ingredients:
- 14 ice cream sandwiches
- 1 1/2 vanilla ice cream
- 1 ice cream
- 1 butter
- 1/4
Instructions:
1. Unwrap the ice cream sandwiches, one at a time, keeping the remaining ones in the freezer.].
2. Cut 12 ice cream sandwiches in half, vertically. Leave two uncut for now.
3. Place in a container, and return to freezer, to keep them from melting.
4. Take the vanilla ice creams out of the freezer, to thaw slightly.
5. Mix the cookie crumbs with the melted butter, set aside.
6. Grease a 10 inch springform cake pan with butter.
7. Cut a rectangular strip of parchment paper, 34 inches long x 3 inches high, to fit inside the cake pan to line the sides.
8. Press the cookie/butter crumbs on the bottom of the pan.
9. Take out the cut up ice cream half from the freezer, and arrange vertically against the sides of the pan, forming chocolate and vanilla stripes.
10. Fill in gaps with additional vanilla ice cream.
11. Place the 1 ½ quart of vanilla ice cream into a bowl, and mush slightly with a spoon to even out its consistency.
12. Form a vanilla layer, by spooning the vanilla ice cream over the cookie crumbs.
13. Smooth it out.
14. Prepare the vanilla with black cherries ice cream as above.
15. Spoon over the vanilla layer, and smooth it out.
16. Remove the one unwrapped ice cream sandwich and cut vertically, into ½ inch thick slices.
17. Decorate the top of the cake with these slices, to create a design.
18. Cover the cake with a foil parchment paper, and foil wrap, and return it to the freezer.
19. Remove from the freezer 10 minutes before serving, for easier handling.
20. Before serving, unwrap the cake, open the spring form, and remove sides, peel off the parchment paper from the sides.
Title: Nana Jean's Chocolate Sponge Pudding
Ingredients:
- 2 butter
- 1/2 sugar
- 1 egg
- 1 self raising flour
- 4 milk
- 1/2 vanilla essence
- 1/2 sugar
- 1/2 water
- 4
- 2
Instructions:
1. cream butter and sugar (just using wooden spoon).
2. add egg.
3. mix well.
4. fold in sifted flour and cocoa alternately with milk and vanilla/.
5. top with mixed cocoa and sugar.
6. gently pour hot water over ingredients.
7. bake in moderate oven for 30-40 minutes.
Title: Mini Pavlovas (Individual Serve Pavlova)
Ingredients:
- 4 cream of tartar
- 1 caster sugar
- 1 cornflour
- 2 vanilla extract
- 1/2 white vinegar
- 1 chocolate
- 300
Instructions:
1. Preheat oven to 130°C Line two baking trays with baking paper. Draw 3 10cm (4 inch) circles on each piece of paper.
2. Using an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. This is quite a bit of beating.
3. Add the sugar one spoon at a time ,beat well after each addition. Dont be in a hurry to add the sugar quickly- your egg whites will not hold up if you do!
4. Continue beating until all of the sugar has been added and the meringue is thick and glossy.
5. Using a large clean metal spoon, gentley fold in the cornflour, vinegar and vanilla.
6. You can turn the paper over on the baking trays and still see the drawn circles. Spoon meringue onto the baking trays, using the circles as a guide.
7. Bake in the oven on the lowest shelves for 75 minutes or until crisp. Turn the oven off. Leave the pavlovas in the oven to cool completely, or overnight. Leave the oven door slightly ajar.
8. To serve-spoon whipped cream or fruche over each pavlova and decorate with fruit of your choice or crushed/flaked chocolate.
Title: Thick and Chewy Chocolate Chip Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 12 unsalted butter
- 1 light brown sugar
- 1 instant vanilla pudding
- 1 egg
- 1 vanilla extract
- 2
- 1 1/2
Instructions:
1. Heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter, sugar, and dry pudding mix until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are very lightly golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
Title: Gobbler Goodies
Ingredients:
- 1/4 butter
- 4 margarine
- 6 miniature marshmallows
- 28
- 1 1/2
- 1
Instructions:
1. In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies; spread frosting on the inside of cookies.
2. Place 28 cookie halves under cereal balls to form the base for each turkey. Place three pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey's head.
Title: Blueberry Dessert Pizza
Ingredients:
- 1 butter
- 1 1/4 margarine
- 1/2 egg
- 1 brown sugar
- 1/2 cinnamon
- 1/4
- 1/2
- 1
Instructions:
1. Heat oven to 350°.
2. Grease a 12-inch pizza pan or a 9 x 13 pan.
3. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup of crumbs for the topping.
4. To the remaining crumbs blend in the egg. Press in prepared pan.
5. Bake at 350° for 12 minutes.
6. Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed.
7. Remove the base from the oven and spread with the pie filling.
8. Sprinkle with reserved crumb mixture.
9. Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
10. Cool completely.
11. Cut into wedges or squares.
Title: Thanksgiving Cookies
Ingredients:
- 1 butter
- 1/3 sugar
- 1/2 vanilla
- 1 egg
- 1/2 salt
- 2 all-purpose flour
- 1/4 oatmeal
- 3/4 dried cranberries
- 2 pecans
- 1/2
Instructions:
1. Cream butter, sugar, vanilla, egg, and salt until creamy.
2. Slowly add flour and then add the cranberries, rind, and pecans.
3. Split the dough in 1/2 and form into two bricks.
4. Wrap in wax paper.
5. Freeze overnight, up to a couple of days.
6. Slice into 1/2 inch slices.
7. Preheat oven to 350, and cook for 12 - 15 minutes. Until the edges are light brown.
Title: Banana Split Cake
Ingredients:
- 16 graham crackers
- 1 butter
- 1 crushed pineapple
- 1 bananas
- 6 cream cheese
- 1 powdered sugar
- 2 French vanilla instant pudding
- 1 Cool Whip
- 1 walnuts
- 1 pecans
Instructions:
1. Crust:Crush the crackers and mix with the butter. Press down into a 9X13 baking dish.
2. Beat cream cheese and powdered sugar until light and fluffy. Spread over crust then layer all the other items (minus the cool whip and nuts). Top with cool whip and sprinkle with nuts. Chill over night.
Title: Creme Caramel
Ingredients:
- 1 sugar
- 2 cold water
- 2 eggs
- 2 low-fat milk
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
2. In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
3. In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
4. Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
5. To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
Title: Tres Leche Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 cream of tartar
- 1 evaporated milk
- 1 heavy cream
- 1 rum
- 2 berries
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 13 x 9-inch baking dish.
2. Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
3. Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Set aside to cool.
4. Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
5. Combine heavy cream, remaining ½ cup sugar, remaining ½ teaspoon of vanilla and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
6. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.
Title: Crunchy Apple Maple Crisp
Ingredients:
- 4 apples
- 2 brown sugar
- 1 ground cinnamon
- 1/4 brown sugar
- 1/4 flour
- 2 butter
- 2 margarine
Instructions:
1. PREHEAT oven to 375°F Toss apples with 2 tablespoons brown sugar and 1/2 teaspoons of the cinnamon. Spoon into 9-inch pie plate or quiche dish.
2. MIX 1/4 cup brown sugar, flour and remaining 1/2 teaspoons cinnamon in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over apple mixture.
3. BAKE 25 to 30 minutes or until apples are tender. Serve warm.
Title: Chocolate Budino
Ingredients:
- 1/2 bittersweet chocolate
- 3 eggs
- 3 sugar
- 1/2 flour
- 3 butter
- 3/4
Instructions:
1. Place a rack in the middle of the oven and preheat to 350°F.
2. Grease a 9-inch cake pan or 12-cup muffin tin. Wipe out excess oil with a paper towel and set aside.
3. Chop the chocolate into small shards. Place chocolate in the top of a double boiler or large bowl set over a saucepan of simmering water over very low heat. Melt the chocolate slowly, stirring occasionally.
4. In a medium bowl, gently whisk eggs, egg yolks, sugar and flour until all ingredients are well incorporated.
5. When chocolate is smooth, remove bowl from hot water and add butter. Stir until butter is melted and chocolate is smooth again. Add egg mixture, mixing well.
6. Spoon batter into cake pan or prepared muffin tin, filling each cup half-full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes.
7. While pan is still warm, place a baking sheet over the top, and invert the pan. Carefully lift pan to release cake. Transfer cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin.
8. The budino is best served warm but is also delicious at room temperature.
Title: White Cake
Ingredients:
- 2 3/4 flour
- 2 baking soda
- 1 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 1 vanilla
- 4 milk
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour tube pan.
3. Mix flour, baking soda and salt together and set aside.
4. Cream sugar with Crisco.
5. Add vanilla and egg whites.
6. Alternately blend in flour mixture, milk, flour mixture, milk until is well mixed.
7. Bake for 40-45 minutes or until tester inserted comes out clean.
8. Let cool.
9. Then use your favorite frosting.
Title: Basic Tart Crust - Tortenboden
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 milk
- 1/2 lemon
- 4 butter
- 1 flour
- 1/4 salt
- 1 1/2 baking powder
Instructions:
1. Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
2. Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
3. Sift together the flour, salt, and baking powder.
4. Combine all mixtures.
5. Beat the egg whites until fluffy, then fold them into the mixture.
6. Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
7. Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
Title: Strawberry Jam FILLED Cupcakes!
Ingredients:
- 1/2 sugar
- 1/2 shortening
- 2 eggs
- 2 cake flour
- 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1 baking soda
- 1/2
- 1
Instructions:
1. Preheat oven to 375.
2. Grease 20 muffin tin cups.
3. In a large bowl,cream sugar and shortening,until fluffy.
4. Add in the eggs,blending well.
5. Next add sifted flour and spices,salt& baking soda.
6. Add alternatly with milk to creamed mixture.
7. Fold in the strawberry jam,combine.
8. Bake for 20-25 minutes.
9. After removing from pan,you may frost with your favorite frosting!
Title: Buttermilk Panna Cotta
Ingredients:
- 1 unflavored gelatin
- 1 half-and-half
- 3/4 sugar
- 2 vanilla beans
- 1 kosher salt
- 2 buttermilk
Instructions:
1. Sprinkle the gelatin over 2 TBS of water in a small bowl and let stand for 5 minutes.
2. Meanwhile, in a medium saucepan over medium-low heat, combine half and half, sugar, vanilla pods, vanilla seeds and pinch of salt.
3. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk.
4. Reduce the heat and add the gelatin and buttermilk.
5. Strain through a fine sieve, removing the vanilla pods and any milk solids.
6. Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes.
7. Transfer to fridge and chill for 3 hours.
8. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
Title: Cup Custard (Old Fashioned)
Ingredients:
- 3 eggs
- 3 milk
- 1/3 sugar
- 1/8 salt
- 1/2 vanilla extract
- 1/4 nutmeg
Instructions:
1. Beat eggs until frothy
2. Mix remaining ingredients mix.
3. Place in custard cups.
4. Stand them in a pan of water.
5. Bake at 350° until firm in the center about 25 minutes.