lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Pudding Trifle
Ingredients:
- 1 1/3 sugar
- 3/4 all-purpose flour
- 1/2 salt
- 4 milk
- 8 vanilla extract
- 1 Bourbon
- 1 rum
- 1/4 bananas
- 2 powdered sugar
- 6
- 2
Instructions:
1. Combine first 3 ingredients in a large heavy saucepan; whisk in milk.
2. Bring to a boil over medium heat, whisking constantly.
3. Remove from heat.
4. Beat egg yolks until thick and pale.
5. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
6. Cook, stirring constantly, 1 minute.
7. Stir in vanilla.
8. Layer one-third of wafers in a 16-cup trifle bowl.
9. Combine bourbon and rum; brush over wafers.
10. Top with one-third of banana.
11. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar.
12. Repeat layers twice.
13. Beat cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
14. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar.
15. Cover and chill 3 hours.
Title: Cappuccino Cake Coffee Chocolate and Cream
Ingredients:
- 4 eggs
- 4 caster sugar
- 5 self raising flour
- 1 vanilla essence
- 3 icing sugar
- 1 instant coffee granules
Instructions:
1. preheat oven to gas mark 6
2. in a mixer beat togther the eggs and sugar until they become mousey and leave ribbon trails in the mixer, this takes my kenwood about 5 minutes, add 1 vanilla essence and beat for 30 seconds extra.
3. crush cofee granules into fine powder and mix evenly with flour.
4. gently fold in the flour using your fingers to scissor through the mixture ensuring it is just mixed without huge lumps.
5. Divide between two greased and floured sandwich tins and bake in middle shelf for 12- 14 minutes until springy on top and light golden.
6. allow to coool in tin for 5 minutes before turning out onto rack to cool.
7. once cool spread with choclate spread, whipped cream or dream topping sandwhich and dust with icing sugar, cocoa powder and cinamon.
Title: Four Layer Lemon Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 2 salt
- 10 butter
- 1 1/3 milk
- 5 eggs
- 2 sugar
- 2 vanilla extract
- 1/2 butter
- 8 cream cheese
- 2 powdered sugar
- 1 vanilla extract
- 2 lemon zest
- 1 1/2
Instructions:
1. For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking powder, and salt. Set aside.
2. In a medium saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
3. Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
4. Divide batter evenly between baking pans. Bake until toothpick inseted into center comes out clean, about 40 minutes. Cool cakes in pans for 10 minutes then invert cakes onto cooling racks to cool completely.
5. For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed Gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth.
6. To assemble: Carefully split each cooled cake into half horizionally. Layer each cake layer with lemon curd. Frost the cake with the frosting. Keep cake in the fridge.
Title: Simple Coconut Cake
Ingredients:
- 1 water
- 3 milk
- 1/3 instant vanilla pudding
- 1 1/3 powdered sugar
- 1 Cool Whip
- 1
- 1/4
- 1
Instructions:
1. Mix cake mix according to package directions, mix in 2/3 cup coconut.
2. Pour into 2 9-inch cake pans.
3. Bake as directed on box.
4. Cool in pans for 10 minutes, remove from pans and cool completely.
5. Mix milk, pudding, and sugar.
6. Beat with whisk for 2 minutes or until blended.
7. Gently stir in cool whip and refrigerate for 15 minutes.
8. Spread 1 cup of pudding on one cake, top with 3/4 cup coconut, cover with 2nd cake layer and spread top and sides with remaining pudding mixture.
9. Press the rest of the coconut into the pudding.
10. Refrigerate at least 1 hour.
11. Keep leftovers in frig.
Title: Blueberry Cobbler
Ingredients:
- 2/3 flour
- 1/3 brown sugar
- 1/4 quick-cooking oats
- 1 1/2 baking powder
- 1/4 salt
- 2/3 skim milk
- 2 blueberries
Instructions:
1. Combine dry ingredients in a bowl.
2. Add milk and whisk.
3. Lightly spray a casserole dish with cooking spray.
4. Pour in batter and sprinkle blueberries on top.
5. Bake in a preheated 350 degree oven for 40 minutes or until lightly browned.
Title: Apple Cake With Warm Caramel Pecan Sauce
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 nutmeg
- 1 baking soda
- 1/4 salt
- 1 vanilla
- 3 tart apples
- 3/4 pecans
- 4 butter
- 1/2 pecans
- 1 brown sugar
- 1
Instructions:
1. Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
2. Mix for one minute. Mix in apples and nuts.
3. Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
4. For Sauce:.
5. Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
6. Add brown sugar and cream and cook, stirring, until sauce boils.
7. Can be stored in the refrigerator for several days.
Title: Sugar Cookies
Ingredients:
- 2 1/3 flour
- 1 sugar
- 1/2 baking powder
- 16 butter
- 1/2 salt
- 1 egg
- 1 1/4 vanilla extract
Instructions:
1. Preheat oven to 350° Fahrenheit.
2. Melt butter and cream together with sugar until nice and fluffy.
3. Beat eggs and vanilla into the mixture.
4. Stir the remaining dry ingredients together (flour, salt, baking powder) and GRADUALLY add to mixture until well blended.
5. Cover and chill in fridge for at least 30 min.
6. Flour a surface and roll out dough to cut with cutters or shape with hands.
7. Place on a cookie sheet or aluminum foil and bake for 10-15 minutes (start from 10, and bake for a few more if not completely baked).
8. Remove from oven and cool on cooling rack(s).
9. Enjoy! .
Title: Almond Thumbprint Cookies
Ingredients:
- 1/4 sugar
- 1 butter
- 2 flour
- 1 salt
- 1/4 pecans
- 1 powdered sugar
- 1 butter
- 1
Instructions:
1. For cookies:
2. Cream butter and sugar.
3. Beat in the flour, extract and salt.
4. Stir in the pecans.
5. Shape dough into 1-inch balls and place on ungreased cookie sheet.
6. Make thumbprint in each cookie.
7. Bake at 300°F for 20-30 minutes.
8. Let cool.
9. For Icing:
10. Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
Title: Fake Brittle
Ingredients:
- 1 margarine
- 1/2 butter
- 1/2 sugar
- 3/4
Instructions:
1. Lay club crackers singly on cookie sheet ,melt the margarine , butter and sugar stirring constantly until boiling . Pour mixture over crackers . Bake at 350 for 10 minutes . Cool , cut into pieces .
2. Enjoy !
Title: Glazed Pineapple Wedges With Lime Fromage Frais
Ingredients:
- 1 pineapple
- 20 butter
- 1 sugar
- 1 rum
- 150 lime
- 1/2 icing sugar
- 2
Instructions:
1. Cut the pineapple into 8 wedges, cutting away and discarding the core.
2. Melt the butter and sugar in a nonstick frying pan over a medium heat. Stir continuously until the mixture starts bubbling, then turn up the heat and add the pineapple wedges. Cook for 3 minutes on each side or until just caramelised. Add the rum and cook for 1 minute more. Remove the pan from the heat and set aside to cool.
3. Meanwhile, stir together the fromage frais, lime and icing sugar. Divide the pineapple between 4 plates and serve with a generous dollop of fromage frais.
Title: Maple Buttercream
Ingredients:
- 3 unsalted butter
- 1
- 16
Instructions:
1. In a large mixing bowl, beat egg yolks on until light and fluffy, about 5 minutes.
2. In a medium saucepan, bring the maple syrup to a boil over medium to medium-high heat. Let cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
3. With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, and mix until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
Title: Cookie Cutout Cake
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1 water
- 1 1/2 granulated sugar
- 1/3 cocoa powder
- 1 instant espresso powder
- 2 coffee
- 1/2 eggs
- 1 Carnation Evaporated Milk
- 1 baking soda
- 1 cinnamon
- 1/2 vanilla
- 1/3 white chocolate
- 1/4 white chocolate chips
- 1/4 Carnation Evaporated Milk
- 1 butter
- 3 1/2 cocoa powder
- vanilla
- confectioners' sugar
Instructions:
1. CAKE:.
2. Preheat oven to 375°F Grease and line a 15x10 jellyroll pan with parchment paper, overlapping it on the 2 longer sides for easy removal.
3. Place flour and sugar in a large mixing bowl, Reserve.
4. Bring butter, water, cocoa powder and coffee granules to a bil in a saucepan. Remove from heat and add to flour mixture. Beat until well combined. Add next 6 ingredients and beat well. Stir in white chocolate. Spread batter evenly over prepared poan.
5. Bake in preheated oven 17-20 minutes or until a toothpick inserted into center of cake comes out clean.
6. ICING:.
7. Meanwhile, place milk, butter and cocoa powder in a saucepan over medium heat. Stir until butter has melted . Add vanilla and icing sugar. Stir on low heat until melted and combined. Immediately spread over hot cake.
8. TIPS: use different shaped cookie cutters instead of cutting into squares.
9. Decorate with colored sprinkles or chopped nuts.
Title: Hot Chocolate Fondant
Ingredients:
- 50 unsalted butter
- 2 cocoa powder
- 50 egg
- 1 caster sugar
- 1 plain flour
- 60 icing sugar
- 2 creme fraiche
- 50 vanilla ice cream
Instructions:
1. Preheat oven to 160˚C/Gas 3.
2. Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.
Title: Chestnut Almond Espresso Cake with Mocha Whipped Cream
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 1 chestnuts
- 1 chestnut puree
- 6 eggs
- 1 sugar
- 1 pure vanilla extract
- 1/4 salt
- 1 heavy cream
- 2 espresso coffee
- 8 boiling water
- 1
- 1/4
Instructions:
1. For the Cake:Place the almonds in the bowl of a food processor fitted with a knife blade and pulse until the nuts are finely ground.
2. Set aside in a small dish.
3. Preheat the oven to 325 degrees.
4. Butter and flour 2 9" round cake pans.
5. If you are using fresh chestnuts, place them in a saucepan with water to cover.
6. Simmer the chestnuts until they are tender, about 40 minutes.
7. BE sure to keep the water level over the chestnuts as they cook.
8. Drain the chestnuts, reserving 1 cup of the liquid, and set aside 6 whole nuts.
9. When they are cool enough to handle, peel the skin with a paring knife.
10. Puree the chestnuts in the bowl of a food processor and remove the puree to a small bowl.
11. If you need more liquid, add some of the reserved cooking liquid.
12. The puree should be as stiff as peanut butter.
13. Beat the egg yolks with the sugar in the bowl of an electric mixer on medium spped for 5 minutes or until the mixture forms ribbons when you raise the beater from the batter.
14. On low speed, blend in the chestnut puree, almonds, vanilla and espresso.
15. With the whisk attachment, beat the egg whites in a bowl of your electric mixer with the pinch of salt until they form soft peaks.
16. Do not overbeat.
17. Add 1/4 of the whites to the egg yolk batter and blend well; carefully fold in the remaining egg whites until you have a fluffy batter.
18. Fill the cake pans evenly with the batter.
19. Gently rap the pans on the counter to settle the batter.
20. Bake the cake layers on the center rack of the oven for about 35 minutes or until a cake tester inserted in the center comes out clean.
21. Allow the cakes to cool 10 minuts in their pans, then invert them onto wire cooling racks.
22. Place 1 cake layer on a large round cake platter.
23. Frost the sides and top of the bottom layer with Mocha Whipped Cream.
24. Place the top layer over the cream and frost the rest of the cake.
25. Cut the reserved whole chestnuts in half and arrange them over the cake.
26. Chill the cake at least 1 hoiur.
27. Remove it from the refrigerator 15 minutes before serving.
28. For the Mocha Whipped Cream:Combine the cream, chocolate and espresso in a heavy saucepan.
29. Cook, stirring, over moderate heat until the chocolate has melted and the mixture thickened.
30. Transfer the mixture to the bowl of an electric mixer and refrigerate until the mocha cream has chilled, about 30 minutes.
31. Whip the cream until stiff.
Title: Chocolate Cake - Microwave
Ingredients:
- 125 dark cooking chocolate
- 175 unsalted butter
- 75 white sugar
- 75 flour
- 3 eggs
Instructions:
1. Melt butter and chocolate in the microwave in a large microwave-safe container.
2. Stir in eggs, flour and sugar.
3. Put the mixture in the microwave for 5 minutes on high.
4. Allow it to settle in the container for 10 minutes then serve warm with vanilla ice cream or double cream (I like chocolate syrup made from melted cooking chocolate mixed with some milk).
Title: Fudge Brownies
Ingredients:
- 1 1/2 butter
- 2 bittersweet chocolate chips
- 1 1/2 chocolate
- 1/2 all-purpose flour
- 6 salt
- 2 1/2 eggs
- 3/4 sugar
- 8 cream cheese
- 1/3 sugar
- 1 vanilla extract
- 1 egg
Instructions:
1. Preheat oven to 350.
2. Lightly butter a 9x13" brownie pan.
3. Melt butter and chocolate in a double boiler or a bowl set over simmering water. Set aside.
4. Sift together the flour and salt and set aside.
5. In a medium bowl using a whisk or an electric mixer, whip the eggs and sugar until thick and pale yellow.
6. Add the chocolate, then fold in sifted ingredients.
7. Fold in nuts, if using.
8. Transfer to brownie pan and bake for 30 minutes, until the top looks shiny and set.
9. Cool for 20 minutes before cutting.
10. Marble Brownies: In a medium bowl beat until smooth 8 oz package of cream cheese, 1/3 cup sugar, 1 tablespoon vanilla extract, and one egg.
11. Swirl this mixture on top of the brownie batter before baking.
Title: Grilled Mangoes With Jalapeno Vinaigrette
Ingredients:
- 2 mangoes
- 4 fresh cilantro
- 1 shallot
- 1 fresh lemon juice
- 2 1/2 extra virgin olive oil
- 3
Instructions:
1. Prepare a stove-top griddle or outdoor grill. Grill the mangoes over medium heat until they are deep golden brown and char marks are clear, about 2 minutes per side. Transfer to a shallow dish. Drizzle 2 tablespoons jalapeno vinaigrette over the mangoes and serve.
2. Make vinaigrette, and if using right away do not refrigerate; otherwise it will keep in the fridge, tightly covered, for 2 days. To make the vinaigrette, in a nonstick saucepan roast the jalapenos over high heat until the skins char and blister. Let the jalapenos cool for a moment and then put them into a ziploc bag and let rest for 5 minutes.
3. Take the skin off the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
4. Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whick in the olive oil. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days. Makes 1/4 cup vinaigrette.
Title: Spicy Chocolate Marshmallow Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1/4 evaporated milk
- 1 vanilla extract
- 1 3/4 flour
- 1/4 pumpkin pie spice
- 1/3 baking soda
- 1/2 salt
- 1/2 coconut
- 1/4 chocolate chips
- 1/4 mini marshmallows
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and sugar together.
3. Add the egg, milk and vanilla, making sure to mix well.
4. Next combine the flour, pumpkin pie spice, cocoa, baking soda and salt, gently beat into the creamed mixture.
5. Lastly add the coconut, almonds, chocolate chips and marshmallow.
6. Drop the batter by rounded teaspoon onto an ungreased cookie sheet.
7. Bake in a 350 degree oven for 10 minutes.
8. Cool completely on wire rack.
Title: Mini Milk Chocolate Sandwich Cookies
Ingredients:
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/8 salt
- 1 unsalted butter
- 3 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 3/4 unsalted butter
- 1/2 sour cream
- 2 powdered sugar
- 1/4
- 1 1/4
Instructions:
1. For the cookies: Mix together the flour, baking powder, and salt.
2. In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
3. Cream butter using an electric mixer, then beat in sugar until fluffy.
4. Beat in the melted chocolate, the vanilla, and the egg until well combined.
5. Using a wooden spoon, stir in the flour mixture until combined.
6. Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour).
7. Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
8. Shape one ball of dough at a time into a 10" long rope on wax paper.
9. Cut off 1/4" thick rounds, place rounds 1" apart on the baking sheets and bake 9-10 minutes per batch.
10. Carefully remove to wire racks to cool (be careful as they can be brittle).
11. To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
12. Cool 5 minutes, then add the sour cream and stir to combine.
13. Gradually add the powdered sugar, stirring until mixture is spreadable.
14. Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
Title: Lemon Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 2 sugar
- 1 lemon peel
- 2 fresh lemon juice
Instructions:
1. Combine all ingredients in medium bowl.
2. Using electric mixer, beat to soft peaks.
3. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.).
Title: Zip'n Steam Chocolate Apples
Ingredients:
- 3 raisins
- 1/4 sugar
- 4 cinnamon
- 1 salt
- 3/4 heavy cream
- 1/4 granny smith apples
- 2
- 4
Instructions:
1. combine all ingredients in bag and seal. shake to mix ingredients together.
2. cook on full power in microwave for 2-3 minutes or until apples have softened.
3. allow bag to stand for 1 minute. gently shake and squeeze bag to combine the warm chocolate and warm cream to smooth sauce.
4. open bag and allow to cool slightly before serving.
5. drizzle with additional melted chocolate if desired.
Title: Poached Pears With Rose and White Grape
Ingredients:
- 4 pears
- 3 water
- 2 fresh lemon juice
- 60
- 120
- 2
Instructions:
1. Combine ingredients in a deep sauce pot.
2. Heat until very hot, and then carefully drop pears into liquid.
3. Keep turning to ensure even coverage.
4. Poach for 20 minutes.
5. When pears are ready, carefully remove with a slotted spoon and place in clean container, cover and refrigerate until cold.
6. Serve with cheese and Parma ham or with a chocolate, champagne or yogurt sauce.
Title: Apple Rice Betty
Ingredients:
- 4 tart apples
- 1 cooked brown rice
- 1 honey
- 1/4 clove
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 sea salt
- 2
Instructions:
1. Preheat oven to 350°.
2. Mix honey and spices. Grease baking dish.
3. Place a thing layer of rice in dish; add a layer of thinly sliced apples, sprinkle with honey and spices mix.
4. Repeat laters until all ingredients are used, saving some honey for the top.
5. Pour oil over all.
6. Bake 350° oven until apples are soft. Serve hot.
Title: 1937 Strawberry Shortcake
Ingredients:
- 2 flour
- 1/2 salt
- 4 baking powder
- 5 shortening
- 2/3 milk
- 1 egg
- 1/4 butter
- 1 fresh strawberries
- 1/3 sugar
Instructions:
1. Preheat oven to 425°F.
2. Thinly slice strawberries, toss with sugar, & slightly crush. Set aside.
3. Sift together flour, salt, and baking powder; cut in shortening until mixture resembles coarse crumbs.
4. Stir in milk and egg. Mix lightly.
5. Grease 11x8-inch baking pan. Divide dough in half; roll each piece out to fit baking pan.
6. Place 1st portion of rolled out dough in greased pan; brush with melted butter.
7. Place the remaining portion of rolled out dough onto the first one and brush with more melted butter.
8. Bake until browned, about 25 minute Let cool then cut into 8 serving pieces.
9. For each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. Serve with whipped cream.
Title: Crepes
Ingredients:
- 1 1/2 whole wheat flour
- 1 1/2 all-purpose flour
- 2 eggs
- 1 salt
Instructions:
1. mix everything on high in mixer until smooth.
2. heat frying pan to medium high.
3. ladel out on scoop and swish batter into a thin circle by rotating the pan by the handle above the burner.
4. flip with a turner when bubbles start to appear.
5. fill with what you like,
6. cheese
7. ham.
8. mushrooms.
9. herbs.
10. nutella.
11. etc.
12. fold in half and heat on each side.
13. I like tiny little brown spots just to say that it is done.
14. fold over again so it is in forths and present it on a plate to the happy camper it was made for.
Title: Hazelnut Chiffon Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 4 eggs
- 1/2 vanilla
- 1 hazelnuts
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Grease, flour and line with parchment a 10 x 3 inch round cake pan.
3. Reserving 2 tbl of sugar, sift together the sugar, flour, baking powder and salt.
4. Set aside.
5. In an electric mixer fitted with a paddle, beat the egg yolks at high speed.
6. Turn to low and add the oil and vanilla.
7. On low, gradually add the sifted dry ingredients, turn up speed mand beat until smooth.
8. In an electric mixer with a whisk, whip egg whites until soft peaks form, graduaqlly add reserved 2 tbl sugar and co0ntinue to whip until whites are shiny and firm but not stiff.
9. Fold 1/4 of the whites into the egg yolk mixture, then scrapethe egg yolk mixture back into the whites.
10. Fold quickly to incorporate.
11. Fold in the hazelnuts.
12. Scrape into cake pan and bake until cake is golden and springs back when lightly touched.
13. About 35 minutes.
14. Cool.
Title: Sauteed Ripe Plantains
Ingredients:
- 4 plantains
- 1/2 butter
- 2 margarine
- 2 whole cloves
- 2 cinnamon sticks
- 2 -3 brown sugar
Instructions:
1. Peel ripe plantains and ensure the pulp is firm and smells sweet.
2. Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.
3. Sprinkle with brown sugar, if desired.
4. Serve immediately as a side dish or dessert.
Title: Grand Marnier Chocolate Fondue
Ingredients:
- 12 heavy cream
- 1/3 Grand Marnier
- 1/4
Instructions:
1. In the top of a double boiler set over simmering water, combine the chocolate with the cream and Grand Marnier.
2. Stirring occasionally, cook until mixture is smooth and heated through.
3. Transfer to individual serving dishes, if desired, and arrange fruit around the fondue for dipping.
4. Garnish with mint leaves, etc, if desired.