lumicero/recipes-ing2inst huggingface dataset:
Title: Coeurs a La Creme
Ingredients:
- 225 cottage cheese
- 25 caster sugar
- 300 lemon juice
- 5 fresh raspberry
- 2 fresh strawberries
- 150
Instructions:
1. Push the cottage cheese though a sieve into a bowl, add the sugar and mix well.
2. Whip the double cream until stiff and then add the lemon juice, add this mixture to the cottage cheese mixture.
3. If you are serving this in the mould(s), no lining is necessary, but if you want to turn these out of the mould(s) then line the mould with muslin.
4. Gently fold the stiffly whisked egg whites into the cheese mixture,then spoon completed mixture into several small or 1 large mould.
5. Refrigerate overnight to drain.
6. Use the muslin to support the dessert as you turn it out and carefully peel off.
7. Serve with strawberries, raspberries and cream.
Title: Grappa Cake ( Italian Pear Cake )
Ingredients:
- 1 1/4 all-purpose flour
- 2 all-purpose flour
- 1 cinnamon
- 1 baking powder
- 1/2 unsalted butter
- 1 1/4 sugar
- 1 sugar
- 3 eggs
- 1/3 milk
- 1 pears
- 1 raisins
- 1/2 prune
- 1/2 pine nuts
- 2 eggs
- 3/4 sugar
- 1 cinnamon
- 1/2 unsalted butter
- 1/4 heavy cream
- 1
Instructions:
1. Make pear cake: Preheat oven to 350 and lightly butter and flour an 8 1/2" springform pan, knocking out excess flour.
2. In a bowl, whisk together flour, cinnamon and baking powder.
3. In another bowl, with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour misture and milk alternately in batches, beginning and ending with flour mixture and beating until it is just combined after each addition. Stir in grappa.
4. Peel and core pears; cut into 1/2" dice. Fold pears, raisins or prunes and pine nuts into batter. Pour batter into prepared pan and sprinkle top with remaining tablespoons sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 - 50 minutes. Cool cake in pan on rack and remove side of pan.
5. Make grappa sauce: In a bowl with an electric mixer beat together eggs, sugar and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water, melt butter and stir in egg mixture. Cook sauce, stirring constantly, until it is thickened and registers 165F on a candy thermometer (c. 7 min). Remove bowl from pan; stir in cream and grappa. Serve cake with warm sauce.
Title: Strawberry Rice Pudding Risotto
Ingredients:
- 1 strawberry
- 1/2 sugar
- 1/2 water
- 1/4 arborio rice
- 1 milk
- 1 lemon, juice and zest of
- 1 vanilla bean
Instructions:
1. Rinse and hull strawberries.
2. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
3. In a large saucepan, bring the water to a boil.
4. Add the rice and cook until almost all the water has evaporated.
5. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest.
6. Stir frequently until the pudding has thickened, about 20 minutes.
7. Stir in remaining sugar and allow to cool.
8. To serve, swirl strawberry mixture into rice pudding.
9. Alternately, layer pudding and strawberry mixture in tall clear glasses.
Title: Farina Torte
Ingredients:
- 6 sugar
- 2 farina
- 1/4 crushed pineapple
- 3/4 walnuts
- 1 vanilla
- 1 Cool Whip
- 1 maraschino cherries
- 6 Cool Whip
- 1/2
- 1
Instructions:
1. Beat egg yolks in large mixing bowl. Combine all of the other ingredients except the egg whites. Mix well. In separate bowl, beat egg whites till stiff peaks form. Fold these into other ingredients. Pour into a 9 x 13 pan. Bake at 325 for 40 minute.
2. When cold, break into pieces. Layer these pieces in a medium size plastic bowl, altertnating with layers of cool whip. Chill overnight. Turn bowl upside down on a plate. Cake will come out nicely. Spread the remaining cool whip all over the cake and decorate with the cherries any way you like. Serve with more whip cream! Keep cold until ready to eat.
Title: Minted Strawberries and Cream
Ingredients:
- 2 strawberries
- 1/4 mint
- 3/4 heavy cream
- 2
Instructions:
1. Place the halved strawberries in a large, chilled bowl, add sugar, mix and set aside.
2. Chiffonade the mint by piling the the leaves together and then rolling them into a cigar shape and slicing with a sharp knife from end to end. You should get a pile of mint ribbons called a chiffonade.
3. Add the mint to the bowl of strawberries, stir, and allow to sit for about 20 minutes.
4. Add the chilled cream and gently incorporate.
5. Serve in chilled dessert bowls.
Title: Mango Custard
Ingredients:
- 2 mangoes
- 1 lemon juice
- 1 skim milk
- 1 cornstarch
- 1/4 brown sugar
- 3
Instructions:
1. In a blender container, combine mango chunks, lemon juice, and coconut extract. Blend until smooth.
2. In a small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into a 1-quart shallow bowl.
4. Chill thoroughly.
Title: Stuffed Figs
Ingredients:
- 4 figs
- 8 dried figs
- cream cheese
Instructions:
1. Preheat oven to 325-degrees F.
2. Cut stems off figs and split lengthwise.
3. Stuff each with 2 almonds and pinch closed.
4. Arrange on cookie sheet.
5. Bake for 10 minutes.
6. Serve at room temperature with 1 Tablespoon cream cheese.
Title: James Martins Pomegranate Panna Cotta
Ingredients:
- 2 gelatin
- 110 pomegranate juice
- 75 caster sugar
- 1 orange zest
- 500 pomegranate
- 1 oranges
- 2 pomegranate
- 1 caster sugar
- 4 pomegranate juice
- 4
Instructions:
1. Method.
2. For the pana cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes.
3. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.
4. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.
5. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.
6. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.
7. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
8. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.
9. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.
10. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.
11. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.
12. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.
13. Gently slide a knife around the edge of each pana cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.
Title: Rasmalai
Ingredients:
- 1 heavy whipping cream
- 1 sugar
- 2 sugar
- 1 water
- 5 cardamom powder
- 3 saffron strands
- 1
- 5 -6
- 6 -7
Instructions:
1. Sour the whole milk with lemon juice.
2. Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
3. After 1/2 hour take out the weight and knead the chenna very properly.
4. Make small balls of the size of dime.
5. TO MAKE SUGAR SYRUP.
6. In a sauce pan boil 3 cups of water and sugar together.
7. when it starts to boil, drop in the chenna balls.
8. On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
9. In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
10. Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
11. Now take out the chenna balls from the sugar syrup.
12. While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
13. switch off the heat.
14. place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
15. Serve cold.
Title: Kheer (Indian Rice Pudding)
Ingredients:
- 1/2 basmati rice
- 2 water
- 2 green cardamom pods
- 5 sugar
- 1 1/4 honey
- 1/4 ground cardamom
- 1/2 ground nutmeg
- 1/4 rose water
- 2 salt
- 1
Instructions:
1. Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
2. In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
3. Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
4. Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire.
5. Serve warm or chilled in dessert bowls.
Title: Chocolate Banana Waffle Napoleon
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 buttermilk
- 6 unsalted butter
- 2 eggs
- 4 bananas
- 2 Creme de Cacao
- 1/2 confectioners' sugar
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 2 light brown sugar
- 1 light brown sugar
- 2/3 heavy cream
- 2/3 walnuts
- 2/3 cashews
- 2 1/2 hazelnuts
- 3 pure maple syrup
- canola oil
Instructions:
1. BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy. Add cream, and whisk until creamy and well combined.
2. CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350°F Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat or parchment paper. Let cool.
3. WAFFLES:
4. Heat a Belgian-style waffle iron(any kind of waffle iron will do).
5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth.
6. The batter will be thick.
7. Spray waffle iron with cooking spray.
8. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
9. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
10. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using the remaining batter.
11. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
12. Add bananas, and sauté until softened and golden brown, 1 to 1 1/2 minutes.
13. Add nuts.
14. Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite. (optional but worth the effort).
15. Allow alcohol to burn off.
16. Continue to sauté until bananas and nuts are well coated.
17. Split waffles in half.
18. Place a half on each of two plates.
19. Spoon one-quarter of the banana mixture over each waffle half.
20. Top with remaining waffle halves.
21. Spoon another one-quarter of the banana mixture over waffles.
22. Dust each with confectioners’ sugar and then drizzle with chocolate.
23. Happy Valentine's Day!
Title: Carrot Cake (For Diabetic)
Ingredients:
- 2 cake flour
- 1/3 whole wheat flour
- 2 baking soda
- 1/8 salt
- 1 1/2 ground cinnamon
- 1/2 pumpkin pie spice
- 1 brown sugar
- 1/2 carrots
- 3 low-fat buttermilk
- 4 vanilla extract
- 3 Splenda granular
- 2/3 vanilla extract
- 2
- 12
- 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Line bottom a 13 x 9 x 2 inch cake pan with parchment paper.
3. Spray pan and parchment with cooking spray.
4. Combine all dry ingredients.
5. Mix brown sugar and oil.
6. Add egg whites and beat at medium speed for at least a minute.
7. Stir in pineapple, carrot, buttermilk, and 2 tsp of vanilla extract.
8. Add flour mixture and stir well.
9. Pour cake batter into prepared pan and spread.
10. Bake at 350 for about 25 minutes or until knife comes out clean.
11. Let cake cool in pan on wire rack for 10 minutes.
12. Turn cake out on wire rack and remove parchment paper to complete cooling.
13. Beat neufchatel cheese, Splenda, 2 tbls pineapple juice, 1/2 tsp grated orange rind, and 1/2 tsp vanilla extract on medium speed until smooth.
14. Frost cake when completely cooled.
15. Cut into 18 squares.
Title: Strawberries and Cream Layer Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 3/4 unsalted butter
- 1/2 vanilla extract
- 1 frozen sliced strawberries in syrup
- 3/4 heavy whipping cream
- 1 sugar
- 4 fresh strawberries
- 3/4
- 3
Instructions:
1. Butter and flour 13x9x2 inch metal baking pan.
2. Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
3. Beat in both extracts.
4. Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
5. Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
6. Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
7. Beat cream with sugar in large bowl until peaks form.
8. Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
9. Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
10. Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
11. Spread 2 cups whipped cream over strawberries.
12. Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
13. Spread remaining whipped cream over top and sides of cake.
14. Garnish cake top and sides with sliced berries.
15. Can be prepared eight hours ahead; refrigerate.
Title: Hot Dog Cupcakes
Ingredients:
- 1 peanuts
- 1
- 2
- 1
Instructions:
1. For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds. Caution: the caramel can get hot!
2. Place the "hot dog" in the bun and squirt on a squiggly line of yellow and/or red icing.
3. Garnish with green gumdrop "relish," if you wish.
4. Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.
Title: Mincemeat Coffee Ring
Ingredients:
- 2 flour
- 2 sugar
- 3 baking powder
- 1 salt
- 2/3 milk
- 1/3 powdered sugar
- 1 lemon juice
- 1/2
- 1 -2
Instructions:
1. Heat oven to 425°F.
2. Mix flour, sugar, baking powder, salt.
3. Stir in milk and oil until dough leaves side of bowl and rounds up into a ball.
4. Knead lightly 10 times.
5. Roll into a rectangle(13" x 9")on a floured surface.
6. Spread with mincemeat and roll up tightly beginning at the 13" side.
7. Pinch edge of dough into roll to seal.
8. With sealed edge down, shape into ring on greased or parchment lined cookie sheet. Pinch ends together.
9. With scissors, make cuts 2/3 of the way through ring at 1" intervals.
10. Turn each section on its side.
11. Bake until golden brown, 20-25 minutes.
12. In the meantime, beat together powdered sugar and lemon juice until smooth.
13. Drizzle coffee ring with lemon glaze while it is warm.
Title: Apple Butter Wedges
Ingredients:
- 1 butter
- 2/3 sugar
- 1 apple butter
- 1/3 flour
- 2 1/3 cinnamon
- 1 apple pie spice
- 1/2 vanilla
- 1/2
Instructions:
1. In medium bowl with electric mixer, beat butter & sugar at medium speed until fluffy.
2. Add egg yolk & apple butter and mix well.
3. Add flour, cinnamon, apple pie spice & vanilla and beat until well blended at low speed.
4. Divide dough in half.
5. Shape each half into 6" disc and wrap in plastic wrap.
6. Refrigerate 30 minutes.
7. Preheat oven to 325°.
8. Place one disc of dough into ungreased 9" round pie plate.
9. With lightly floured hand, press dough into plate, covering plate completely.
10. Flute edges.
11. Deeply score into 8 wedges and using fork, prick surface all over.
12. Repeat with remaining disc of dough & another pie plate.
13. Bake 35 minutes until golden brown.
14. Remove to wire racks and cool completely.
15. Cut into wedges.
Title: Hawaiian Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 instant vanilla pudding
- 1 1/4 crushed pineapple
- 1 cream cheese
- 1 sugar
- 16 vanilla extract
- 1 flaked coconut
- 1/4
- 1/2
Instructions:
1. Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
2. Cool.
3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
4. Stir in pineapple.
5. Spread over cake.
6. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
7. Beat in 1 cup whipped topping.
8. Fold in remaining topping.
9. Spread over Pudding.
10. Sprinkle with coconut.
11. Cover and refrigerate for 3 hours or overnight.
Title: Easy Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 walnuts
- 1
Instructions:
1. Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan. Do not mix anything.
2. Bake for 55-60 minutes at 350 degrees. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.
Title: Aunt Dee's Trifle
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 1 vanilla instant pudding mix
- 1 milk
- 3
Instructions:
1. Slice pound cake into 3/8" slices. You can also cube it, or substitute leftover stake cake or Angel food cake, either slices or cubes.
2. Make pudding according to directions- add 3 cups milk and whisk until blended.
3. In large (2-3 qt) ideally glass bowl, layer as follows:
4. cake, fruit, pudding, finishing with pudding on top. Drizzle some of the heavy syrup (from peaches) over the cake layers to moisten, but not make mushy.
5. After each cake layer press down to help air escape.
6. Garnish with a fanned strawberry and a couple of blueberries, and perhaps a mint leaf or 2 if you have them about.
7. Choices of fruit are up to you- and you can do some very elegant things with arrangement and layering, or just mix it all up.
8. Best to let it set for a few hours.
Title: Snickerdoodle Cake
Ingredients:
- 1 butter
- 1 eggs
- 8 vanilla extract
- 3 ground cinnamon
- 2 butter
- 2 1/2 confectioners' sugar
- 8 milk
- 3 3/4 vanilla
- 3 cinnamon
- 1 1/2
Instructions:
1. Cake.
2. Preheat the oven to 350oF.
3. Grease two round 9-inch cake pans with solid shortening and dust with flour.
4. Shake out the excess flour and set pans aside.
5. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl.
6. Blend with an electric mixer on low speed for 1 minute.
7. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
8. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
9. The batter should look well combined.
10. Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
11. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger (27 to 29 minutes).
12. Allow them to cool completely (at least 30 minutes).
13. Frosting.
14. Place the butter in a large mixing bowl.
15. Blend with an electric mixer on low speed until fluffy, 30 seconds.
16. Stop the machine and add the confectioner's sugar, 3 tbsp of milk, and vanilla.
17. Add cinnamon; blend with the mixer on low speed until the sugar is incorporated (approximately 1 minute).
18. Increase the speed to medium and beat until light and fluffy (at least 1 minute).
19. Blend in up to 1 tbsp of milk if the frosting seems too stiff.
20. Yield: 3 1/2 cups.
21. To Frost Cake.
22. Place one cake layer, right side up, on a serving platter.
23. Spread the top with frosting.
24. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Title: Vanilla Bean Pound Cake
Ingredients:
- 1 vanilla bean
- 1 2/3 sugar
- 2 1/3 cake flour
- 1/2 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 unsalted butter
- 4 cream cheese
- 4 eggs
- 1/3 milk
- 1 pure vanilla extract
- powdered sugar
Instructions:
1. Position oven rack in the lower third of the oven; preheat oven to 325°.
2. Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes.
3. Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted).
4. Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade.
5. Pulse 3-4 times, then process for 1 minute.
6. Pulse another 3-4 times and process for another minute.
7. Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside.
8. Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside.
9. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside.
10. In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute.
11. Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy.
12. Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed.
13. Add 2 of the eggs, one at a time, beating for 1 minute after each addition.
14. Whisk the remaining eggs with the milk and vanilla until well blended; set aside.
15. Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour.
16. Scrape down the side of the bowl and mix for 10 seconds longer.
17. Spoon the batter into the prepared pan and smooth the top with the back of a large spoon.
18. Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean.
19. Remove from the oven and place the cake on a cooling rack for about 20 minutes.
20. Invert the pan onto the rack and carefully lift it off; let the cake cool completely .
21. Dust with powdered sugar before serving.
22. Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.
Title: Casaba Melon with Coconut Milk
Ingredients:
- 8 coconut milk
- 1 lime
- 4 casaba melon
- 1/4 coconut
- lime zest
Instructions:
1. Mix together the coconut milk, lime juice, and zest in a large bowl until well mixed.
2. Add the melon and toss well.
3. Chill for at least one hour, and up to three hours.
4. Garnish with the toasted coconut and lime zest and serve chilled.
Title: Pecan Pie Mini Muffins
Ingredients:
- 1 brown sugar
- 1/2 flour
- 2 eggs
- 2/3 butter
- 1 pecans
Instructions:
1. Mix butter & eggs together. Combine all dry ingredients. Blend in butter & eggs mixture.
2. Spray your mini muffin pan with your choice of non-stick spray, or use mini muffin papers. Fill your muffin pan 3/4 full of batter. Bake at 350* 15-20 minute.