lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Jam Cocoa Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 ground cinnamon
- 1 nutmeg
- 1/2 baking soda
- 1 cocoa powder
- 1/2 all-purpose flour
- 1 sugar
- 2 milk
- 1 nutmeg
- 1/2 powdered sugar
- 1/2
Instructions:
1. Cream together the butter and sugar.
2. Add the jam, cinnamon and nutmeg.
3. Blend the dry ingredients together.
4. Add the dry ingredients to the mixture alternately with the sour milk.
5. Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
6. Boil the sugar, milk and nutmeg together for a couple of minutes.
7. Stir in enough of the powdered sugar to make a <U+0091>drizzle<U+0092>.
8. Drizzle the icing over the cake and let it run down the sides and middle.
Title: Zucchini Honey Cake
Ingredients:
- 3 eggs
- 1 1/2 liquid honey
- 1 zucchini
- 2 vanilla
- 1 flour
- 3 salt
- 1 baking powder
- 1/2 baking soda
- 1 nutmeg
- 1 cinnamon
- 2 raisins
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Set oven rack to second lowest position.
3. Oil and flour 2 medium or 3 mini loaf pans.
4. In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
5. Add zucchini and vanilla, mix.
6. Sift dry ingredients, then add to egg mixture.
7. Fold in nuts or raisins.
8. Pour batter into prepared pan about 3/4 full.
9. Bake for about 1 hour or until cake tests done.
Title: Heaven Cake
Ingredients:
- 1 eggs
- 1 butter
- 2 sugar
- 2 flour
- 1/2
- 1
- 5
- 6
Instructions:
1. Beat cake mix, 1 cup whipping cream and eggs together at low speed for 30 seconds.
2. Increase speed to medium and beat for 3 more minutes. Pour into a lightly greased 13x9 pan.
3. Bake at 350 for 25 minutes.
4. Process almonds, butter, sugar and flour until almonds are finely chopped and mixture is creamy.
5. Be sure to scrape down sides.
6. Remove cake from oven.
7. Drop almond mixture evenly over warm cake.
8. Bake 10 more minutes or until almond mixture is bubbly.
9. Remove from oven.
10. Spread almond mixture evenly over cake.
11. Broil cake 4 inches from heat 1 minutes or until top is lightly browned.
12. The edges of the cake may get dark.
13. Cool on wire rack.
Title: Crepes With Sour Cream and Strawberries
Ingredients:
- 1 flour
- 2 sugar
- 1 1/4 baking powder
- 1/2 salt
- 2 eggs
- 1 1/4 milk
- 3 milk
- 3 sour cream
- 1 sugar
- 1 1/2 Grand Marnier
- 1 butter
- 2 strawberries
- 2 powdered sugar
Instructions:
1. Crepes:.
2. Combine flour, sugar, baking powder and salt in mixing bowl.
3. Add eggs, milk and oil to dry ingredients.
4. Mix only until moistened.
5. Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
6. Turn and brown other side.
7. Place on waxed paper.
8. Crepes may be made ahead and frozen with wax paper between them.
9. Filling:.
10. Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
11. Roll up and arrange in long, shallow dish.
12. Cover and refrigerate until serving time.
13. To heat, melt butter in a skillet or crepe pan over medium high heat.
14. Heat crepes carefully.
15. Add remaining strawberries and heat only until completely warmed.
16. Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.
Title: Myra's Jam Filled Biscuits
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 flour
- 1 baking powder
- 300
Instructions:
1. Cream butter and sugar.
2. Add eggs, then flour and baking powder.
3. Roll into small balls, put onto a baking tray and pat out flat.
4. Make a hole in one of a pair (I use the lid of an essence bottle) Bake at 350 F (180 C) for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
5. Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".
Title: Cookie Dough Floats
Ingredients:
- 1
- 2
Instructions:
1. Divide ice cream between two glasses. Pour root beer over ice cream until foam reaches top.
2. Drizzle with chocolate syrup and garnish with chocolate chip cookie.
Title: Rum Cake
Ingredients:
- 2 milk
- 1/2 rum
- 2 vanilla pudding mix
- 1 milk
- 2 chocolate pudding mix
- 1 milk
- 2 Cool Whip
- maraschino cherry
Instructions:
1. Dunk cookies thoroughly in rum milk mixture.
2. Using a 9x12-inch glass pan line bottom with cookies.
3. Using prepared vanilla pudding cover the 1st layer of cookies.
4. Repeat using another layer of dunked cookies.
5. Cover with prepared chocolate pudding.
6. Refrigerate until ready to serve.
7. Cut into 12 squares, top with cool whip and cherries.
Title: Cream Cheese Danish
Ingredients:
- 2 cream cheese
- 3/4 sugar
- 1/2 butter
- 1 vanilla
- 1 egg
- 1 powdered sugar
- 2 milk
- 1/2 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the cream cheese, sugar, butter, vanilla, and egg.
3. In a large casserole dish, unroll one package of the crescent rolls and lie flat in the bottom of the casserole dish.
4. Spread the cream cheese mixture on top of the of the unrolled crescent roll dough.
5. Unroll the second can of crescent rolls and lie flat on top of the cream cheese mixture.
6. Brush egg whites on top of the crescent roll dough.
7. Bake for 35 - 45 minutes until golden brown.
8. Let completely cool before cutting into squares.
Title: Lemon Nectarine Flan
Ingredients:
- 1 1/3 cake-and-pastry flour
- 1 sugar
- 1/4 salt
- 1/2 margarine
- 3 cold water
- 2 eggs
- 1 sugar
- 1/2 lemon juice
- 1/4 lemon rind
- 2 margarine
- 1/4 nectarines
- 3 -5 sugar
- 1
- 1/2
Instructions:
1. Crust: Combine flour, sugar and salt in bowl. Cut in margarine till crumbles. Add water. mix with fork till blended. Gather dough into a smooth ball. Press dough evenly into 9-inch fluted pan. Prick with fork. Chill 30 minutes. Line with a circle of foil. Bake in center of oven at 400°F for 15 minutes. Remove foil and bake 12-15 minutes longer till golden brown. If crack forms press warm crust together to seal. Cool on wire rack.
2. Filling: Beat first 5 ingredients together in pan. Add margarine. Cook on medium heat, stirring constantly till thick, about 5 minutes. Spread evenly over crust. Cut each nectarine in 3/4-inch slices. Arrange attractively over filling. Sprinkle with 1 tbsp sugar. Bake at 350°F for 30-35 minutes till fruit is tender-crisp. Cool. Brush jam over flan to glaze then serve.
Title: Grilled Cinnamon Apples With Mascarpone
Ingredients:
- 2 apples
- 1/8 olive oil
- 1/4 salt
- 1/4 cinnamon
- 4 mascarpone cheese
- 4
Instructions:
1. Brush cut sides of apple half with olive oil.
2. Sprinkle each apple half with a bit of salt and cinnamon.
3. Place the apples, cut side down on grill. Cover grill and cook until apples have thick grill marks, about 3 minutes.
4. Use tongs to flip apples. Reduce heat or move them to a cooler part of grill. Cover grill and cook until apples are just tender, about 4 minutes.
5. Transfer each apple half to serving plate. Place 1 teaspoon jam in hollow at center of each apple half, then spoon 1 Tablespoon mascarpone next to it.
6. Serve warm.
Title: Bread Trifle
Ingredients:
- 12 apples
- 2 bananas
- 6 green grape
- 1 black grapes
- 1 fresh pineapple
- 4 cherries
- 6 milk
- 1 sugar
- 1
- 2
- 3/4
- 2
Instructions:
1. Trim the edges of the bread slices evenly.
2. Wash, peel and cut the apples into small pieces.
3. In a small pan, dissolve half cup of sugar in half cup of water.
4. When it starts boling, add the apples and boil for 3 minutes.
5. Filter the boiled apple water and set aside.
6. Cut the bananas and pineapples into small pieces.
7. Add the custard powder to half a cup of milk.
8. Dissolve thoroughly.
9. Boil the rest of the milk and add the made custard powder mixture to the boiled milk.
10. Remove from heat.
11. Add 2 tbsp.
12. of sugar and mix evenly.
13. Add a little warm water to the jam and spread it over the bread slices.
14. In a pudding bowl, arrange 2-3 bread slices at the base.
15. Sprinkle a little sugar water over the slices.
16. Now, arrange the apple, pineapple and banana pieces over the bread slices.
17. Add little cream and custard and spread it evenly.
18. Again arrange the bread slices and repeat with the fruit mixture and cream-custard mixture.
19. Alternate this repeatedly and top it with the bread slices.
20. Spread out the rest of the cream and top the pudding with grapes and cherries.
21. Refrigerate for an hour.
22. Serve chilled!
Title: Butter Coconut Pie
Ingredients:
- 1 sugar
- 1 all-purpose flour
- 1 eggs
- 3 sweetened flaked coconut
- 1 evaporated milk
- 1/2 butter
- 1/3 vanilla extract
- 1
Instructions:
1. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes or until crust is lightly browned. Remove paper and weights.
2. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
3. Bake at 325° for 35 to 40 minutes or until pie is set.
Title: Amaretto Cheesecake With Sugar Bowl Bakery Madeleine Crust
Ingredients:
- 2/3 brown sugar
- 6 butter
- 1/4 cream cheese
- 3 granulated sugar
- 5 salt
- 8 eggs
- 1/2 amaretto liqueur
- 1/2 bittersweet chocolate
- 1/4
- 2
- 3
Instructions:
1. Preheat oven to 375° F.
2. Crust: Place 2/3 cup Madeleine pieces, almonds, brown sugar and butter in a food processor, grind until fine.
3. Pour crumb mixture into an 8” springform pan and press firmly onto the bottom and sides.
4. Cheesecake: Place cream cheese and granulated sugar in a mixing bowl and beat until smooth.
5. Beat in almond extract and salt,.
6. Blend in eggs one at a time, on low speed.
7. Stir in amaretto.
8. Pour batter into the crust.
9. Bake for 35-40 minutes, or until the filling is just set.
10. Let cool to room temperature and then refrigerate until chilled.
11. Garnish: Take 6 Madeleine cookies and cut diagonally in half. Melt bittersweet chocolate. Dip the.
12. bottom of each cookie into melted chocolate, place on a tray lined with foil or waxed paper, and.
13. refrigerate until the chocolate hardens. Place a cookie, chocolate side down, on each piece of cheesecake.
Title: Best Vegan Chocolate Chip Cookies!
Ingredients:
- 1 1/4 rolled oats
- 1 1/4 salt
- 1 1/8 baking soda
- 1 walnuts
- 1 1/8 maple syrup
- 1 1/2 canola oil
- 1 1/2 vanilla extract
- 1 water
- 1
- 2
Instructions:
1. Preheat oven to 350. Combine all the wet ingredients in a bowl. Add all of the dry ingredients to the wet and mix until just combined (dough will be wet). Roll the dough into balls. Place on greased cookie sheets, and flatten the balls slightly.
2. Bake for 18-20 minutes.
Title: Adams Snickerdoodles 2004 (Canadian)
Ingredients:
- 1 salted butter
- 1 granulated sugar
- 1/2 brown sugar
- 1 golden syrup
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/8 nutmeg
- 6 granulated sugar
- 2 ground cinnamon
- 1 nutmeg
Instructions:
1. Cream butter with the sugars until very fluffy.
2. Add the corn syrup, vanilla and eggs, again beat in all well.
3. Combine all dry ingredients, flour, powder, salt, soda, and nutmeg in a bowl and mix well.
4. Add the dry ingredients with a wooden spoon into the creamed mixture.
5. Combine well.
6. Refrigerate dough, while preheating the oven to 350 degrees.
7. Place rack in centre of oven.
8. Combine the sugar, cinnamon, and dash of nutmeg in a bowl for rolling.
9. Make 1 1/2 inch balls with the chilled dough, and roll each into the spice sugar mixture covering completely.
10. Place well apart on parchment lined baking sheet (nine to sheet).
11. Press down with a sugared fork just slightly or with the palm of your hand.
12. Bake in oven for 12 minutes at 350 degrees, just until golden.
13. Keep dough chilled in between baking and rolling.
14. This should make 48 cookies depending on the size of balls made.
15. These cookies come out soft and chewy please give them a try.
16. Note also using the corn syrup in the recipe helps stop the granulated sugar from crystallizing and helps with a chewy cookie.
17. Thanks Grandma Andy.
Title: Crock Pot Apple Brown Betty
Ingredients:
- 3 cooking apples
- 10 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/8 brown sugar
- 3/4 butter
- 1/2 margarine
Instructions:
1. Wash apples, peel, core, and cut into eights.
2. Place in bottom on crock.
3. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter and toss together.
4. Place on top of apples in crock.
5. Cover.
6. Cook on low setting 2-4 hours.
7. Check apples about halfway into this -- if not softening enough, add water or apple juice to steam inside the pot. Half to three quarters of a cup is usually sufficient.
Title: Cranberry-Stuffed Apples Baked in Mulled Wine
Ingredients:
- 4 golden delicious apples
- 4 cranberry sauce
- 1 dry red wine
- 4 whole cloves
- 1 cinnamon stick
- 2 unsalted butter
- 4 sugar
- 1 heavy cream
- 1 sugar
- 1/2 vanilla
Instructions:
1. Preheat oven to 350. Butter a 3-qt casserole and set aside.
2. Fill the center of each apple with cranberry sauce, mounding it ever so slightly on top.
3. Stand the apples in the prepared casserole, arranging them so they don't touch the casserole sides or one another.
4. Pour the red wine evenly over the apples, then drop the cloves, the pieces of cinnamon and butter into the casserole, distributing them evenly.
5. Finally, sprinkle 1 T sugar over each apple.
6. Bake the apples, uncovered, for 50-60 minutes, till tender, basting with the casserole liquid ever 10 minutes.
7. serve hot or warm, spooning a bit of the liquid over the top of each apple and adding, if desired, a dollop of the whipped topping.
Title: Chocolate Vanilla Storm Cupcakes
Ingredients:
- 3/4 granulated sugar
- 1 1/4 all-purpose flour
- 1/2 butter
- 2 eggs
- 1 1/4 baking powder
- 3/8 baking soda
- 1/4 milk
- 1/2 cocoa powder
- 1/4 vanilla bean
- 2
Instructions:
1. Get an electric mixer and add the sugar and eggs. Mix well.
2. Add the milk and butter. Mix again.
3. Add the flour. Mix and then add the baking powder, baking soda, grated vanilla bean, and vanilla sugar.
4. Add the cocoa powder. Use 1/4 cup up to 3/4 cup depending on how dark you want the chocolate to be.
5. Tip: You can put smarties on top of the cupcake's frosting for decoration and better taste. Cream cheese buttercream is the best frosting on this cupcake.
Title: No Bake Vanilla Orange Balls
Ingredients:
- 1 powdered sugar
- 1 oleo
- 1/2 - 1 coconut
- 1/2 powdered sugar
- 1
Instructions:
1. Mix crushed wafers with sugar.
2. Add melted oleo.
3. Add nuts; then add juice.
4. Stir well.
5. Make into balls and roll in fine coconut or powdered sugar.
6. Refrigerate.
Title: Tamarind Granita
Ingredients:
- 1 1/2 sugar
- 3 water
- 1/4 tamarind paste
Instructions:
1. In a saucepan combine water and sugar, bring to boil then remove from heat.
2. Add tamarind concentrate then cool to room temperature
3. Throw mixture into an ice cream maker for 20-25 minutes than store in the freezer.
4. The mixture will not harden like sorbet.
Title: Lazy Cake Cookies
Ingredients:
- 15 1/4 eggs
- 2 butter
- 1/2 chocolate chips
- 2
Instructions:
1. Spray a 9 x 13 pan with cooking spray for easy cutting and clean up.
2. Mix together and bake in pan on 350 for 20 min.
Title: Cherry Salad Supreme
Ingredients:
- 3 raspberry Jell-O gelatin
- 1 cherry pie filling
- 3 cream cheese
- 3 mayonnaise
- 1/3 crushed pineapple
- 1 Cool Whip
- 1 miniature marshmallow
- 1
- 2
Instructions:
1. Dissolve raspberry jello in 1 c.
2. boiling water; stir in pie filling.
3. Chill until partially set.
4. Dissolve lemon jello in 1 c.
5. boling water.
6. Beat together cream cheese and mayo; gradually add lemon jello.
7. Stir in undrained pineapple.
8. Fold in Cool Whip and marshmallows.
9. Spread on top of the cherry layer in a 9" square pan.
10. Top with nuts.
11. Can double in a 9x13 pan.
Title: Apple Double Crisp
Ingredients:
- 5 apples
- 1 1/2 brown sugar
- 1 1/2 flour
- 1 1/2 oats
- 2 1/2 cinnamon
- 1/2 butter
- margarine
Instructions:
1. Mix the crisp ingredients together and sprinkle a little less than half in the bottom of a large greased baking dish.
2. Place the chopped apples in baking dish and sprinkle the remaining crisp mixture on top.
3. Bake 350-375°F for 30-35 minutes.
Title: Ginger Crunch
Ingredients:
- 125 butter
- 1/2 sugar
- 1 1/2 plain flour
- 1 ground ginger
- 1 baking powder
- 4 butter
- 1/2 icing sugar
- 2 golden syrup
- 2 ground ginger
Instructions:
1. turn oven to 180 degrees.
2. grease a 20cm tin.
3. beat butter and sugar until smooth.
4. sift flour, ginger, baking powder into a bowl.
5. mix and knead until smooth.
6. press it firmly in tin.
7. bake for 20 minutes.
8. Topping:
9. put butter, icing sugar, golden syrup, ginger in small pan.
10. heat gently, stirring, until it's melted.
11. when base is cooked, take it out of the oven.
12. pour topping over.
13. leave until cooled, then slice.
Title: Molten Flourless Chocolate Cake
Ingredients:
- 4 eggs
- 1/2 unsalted butter
- 2 powdered sugar
Instructions:
1. Preheat oven to 425°.
2. Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
3. In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
4. Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
5. Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
6. Let the chocolate and butter melt; remove from heat.
7. Let mixture cool slightly by stirring occasionally, about 5 minutes.
8. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
9. Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
10. Fill them 3/4 of the way full and place on a baking sheet.
11. Bake for 10-12 minutes, depending on how gooey you'd like the centers.
12. Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
Title: Molten Chocolate Cake With Peanut Butter Filling
Ingredients:
- 9 unsalted butter
- 1 all-purpose flour
- 1/4 all-purpose flour
- 1 dark chocolate
- 6 creamy peanut butter
- 3 confectioners' sugar
- 1 granulated sugar
- 1/2 eggs
- 3 salt
- 1
Instructions:
1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
Title: Fruit Pizza W/ Oatmeal Crust
Ingredients:
- 2 butter
- 1/4 honey
- 1/2 light brown sugar
- 1 applesauce
- 1/3 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 old fashioned oats
- 1 1/2 low-fat cream cheese
- 1/3 lemon zest
- 8 kiwi fruits
- 1/4 strawberry
- 2 banana
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. To make the cookie crust:
3. Cream the butter, honey, and brown sugar together in a mixing bowl.
4. Add the egg white and combine.
5. Mix in the applesauce and vanilla.
6. Sift the flour, baking soda, salt, and cinnamon together.
7. Add to the sugar mixture, stirring just to combine.
8. Gently stir in the oats and apricots, just to combine.
9. Spread the batter on a lightly greased 12-inch nonstick pizza pan.
10. Bake until lightly browned, 30 to 35 minutes.
11. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.
12. To make the topping:
13. In a mixing bowl, whip the cream cheese with the apple juice concentrate and lemon zest until light and creamy.
14. Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim.
15. Arrange the fruit over the top.
16. Slice into wedges with a pizza cutter and serve.
Title: Poached Pears in Sauternes
Ingredients:
- 6 -12 pears
- 1 orange, juice and zest of
- 375 white wine
- 750 water
- 50 honey
- 200 sugar
- 2 vanilla pod
- 1 cinnamon stick
- 1 cloves
- 4
Instructions:
1. Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
2. Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
3. Remove the core from the base, using a corer or a small melon baller.
4. Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
5. Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
6. The cooking time will vary according to the ripeness of the pears.
7. Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
8. As soon as they are ready, turn off the heat.
9. Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
10. Serve one or two pears on each plate with a little orange zest and some syrup.
Title: Rice-Crusted Peanut Sauce Coconut Tofu Cakes
Ingredients:
- 17 extra firm tofu
- 1/4 soy sauce
- 2 cinnamon
- 1/3 brown rice
- 1 olive oil
- 1/3
- 1
Instructions:
1. Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc. then cut into 8 little rectangular slices. Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
2. Mix the peanut and soy sauces together to make a marinade. Add to the tossing bowl, and toss well to coat all the tofu pieces.
3. Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
4. While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy.
5. Drain the rice but don't rinse it. In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky.
6. Mix the cinnamon and coconut with the rice.
7. Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
8. Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
9. Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425°F.