lumicero/recipes-ing2inst huggingface dataset:
Title: Mitarashi Dango (Japanese Dumplings)
Ingredients:
- 1 tap water
- 1/2 salt water
- 1 1/2 sugar
- 1 potato starch
- 1/4 arrowroot
- 1/2 soy sauce
- 1/8 mirin
- 1 rice vinegar
- 1/2
Instructions:
1. Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
2. Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
3. Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
4. Make each piece into a little round ball. It doesn’t have to be perfect in shape - a little bumpiness is fine.
5. Bring a pot of water to a boil and add salt, as you would for boiling pasta.
6. Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
7. Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
8. Immediately dump the dumplings into a bowl of cold water.
9. Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
10. Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
11. While you’re grilling the dumplings, make the mitarashi sauce.
12. Combine all the ingredients for the sauce in a small pan and bring to a boil.
13. Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
14. Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.
Title: Marshmallow Peanut Butter Burrito!
Ingredients:
- 1 tortilla
- 2 marshmallows
- 1 peanut butter
- 1 maple syrup
- 1 canned chick-peas
- 2
Instructions:
1. Spread peanut butter on half the tortilla.
2. Put the chickpeas ontop.
3. Put the marshmallows, almonds, and syrup ontop.
4. Fold in the sides and roll down into a burrito.
5. Microwave on high for about 25 seconds.
Title: Sugar Free Apple Almond Cake
Ingredients:
- 1 1/2 rolled oats
- 1 butter
- 1/4 eggs
- 2 vanilla extract
- 1/2 unbleached white flour
- 2 1/2 baking soda
- 3/4 baking powder
- 2 cinnamon
- 1 nutmeg
- 1 salt
- 1/2
Instructions:
1. Beat together apple juice, rolled oats, butter, eggs, and vanilla extract.
2. Add flour, baking soda, baking powder, spices, and ground almonds. Beat well.
3. Spoon into a 9" by 1 1/2" cake pan that has been oiled and floured.
4. Smooth the batter.
5. Bake at 350 degrees for 20 to 25 minutes or until firm to the touch and a knife inserted to the center comes out clean.
6. Cool on wire racks.
7. If the batter is too thick, I suggest you add more apple juice.
8. ENJOY!
Title: Chocolate Croissant Pudding
Ingredients:
- 4 dark chocolate
- 100 eggs
- 4 caster sugar
- 1/3 milk
- 1 hazelnuts
- 1
- 1/2
- 1/3
- 2
Instructions:
1. Preheat the oven to moderate 180oC/350oF. Grease the base and side of a 20cm deep-sided cake tin and line the bottom of the tin with baking paper.
2. Place the croissant pieces in the tin, then scatter evenly the chocolate.
3. Beat the eggs and sugar together until pale and creamy.
4. Heat the milk and cream in a saucepan to almost boiling, then remove from the heat. Gradually pour into the egg mixture, stirring constantly. Add the orange rind and juice and stir well.
5. Slowly pour the mixture over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle the top with the hazelnuts and bake for 45 minutes, or until a skewer comes out clean when inserted in the centre.
6. Cool for 10 minutes. Run a knife around the edge, then turn out and invert. Cut into wedges and serve warm with cream, if desired.
Title: Chocolate, Peanut Butter and Marshmallows
Ingredients:
- 2 marshmallows
- 225 chocolate chips
- 1 peanut butter
- 1 margarine
Instructions:
1. Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
2. Add marshmallows and mix.
3. Pour in a greased 8inch pan and put in fridge for about 2 hours.
4. If you need this quick, put in freezer for about 45 minutes.
Title: Posie Cream Icing
Ingredients:
- 1 Crisco shortening
- 3 icing sugar
- 1 1/2 vanilla
- 1/4 butter
- 1/8 salt
- 1/2
Instructions:
1. Mix all ingredients, except the sugar and beat well.
2. Add sugar gradually.
3. Beat for 10 minutes.
4. Ice and decorate your cake.
Title: Regina's Hummingbird Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking soda
- 1 cinnamon
- 2 eggs
- 1 crushed pineapple
- 1 bananas
- 2 vanilla extract
- 2 1/2 cream cheese
- 1 powdered sugar
- 1 butter
- 1
- 1/2
Instructions:
1. Combine dry ingredients in large bowl; stir in eggs, oil, pineapple, bananas, 1 1/2 teaspoon vanilla, and nuts.
2. Pour into greased and floured 13x9x2 inch cake pan; bake at 350 for 40 minutes or until wooden tooth pick inserted in center comes out clean.
3. Cream together cream cheese and butter : add powdered sugar beating until smooth. Stir in remaining 1teaspoon vanilla. Spread on cooled cake.
4. NOTE: Cake becomes more moist 3 or 4 days after it'sbaked-so always make it ahead.
Title: Lydie's Pie Crust / Apple Turnovers
Ingredients:
- 5 flour
- 1 salt
- 1 3/4 butter
- 1/4 sugar
- 4 yellow apples
- 1/4 butter
- 1 sugar
Instructions:
1. For Crust:
2. Add dry ingredients to a large bowl.
3. Slice butter stick by stick and put into bowl.
4. Mix with clean hands until dough is the texture of sand.
5. Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches.
6. Chill one hour.
7. For turnovers:
8. (Preheat oven to 375 degrees).
9. Remove dough from refrigerator and roll out into 6 to 8 inch circles.
10. For each turnover, place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile.
11. Dip your finger in cold water and moisten the entire edge of your dough circle.
12. Fold the dough over the apples and press/pinch around edges to seal the turnover.
13. Poke a few holes in the dough over the apples, brush with egg white and sprinkle sugar on top.
14. Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees, then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.
Title: Maple French Toast and Bacon Cupcakes
Ingredients:
- 1 all-purpose flour
- 1 cake flour
- 1 vanilla instant pudding mix
- 1 baking powder
- 1 potato starch
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1/2 unsalted butter
- 3/4 light brown sugar
- 3/4 granulated sugar
- 1 1/2 vanilla extract
- 4 maple syrup
- 1/4 half-and-half
- 1/2 bacon
- 1/2 cream cheese
- 1 unsalted butter
- 2 confectioners' sugar
- 2 maple syrup
- 1/4 ground cinnamon
- 2 bacon
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. Place paper liners in a 12-cup muffin tin.
3. Prepare the cupcakes:
4. Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
5. In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
6. Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
7. Cool completely.
8. Meanwhile, prepare the frosting:.
9. Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
Title: African Banana Peanut Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/4 baking soda
- 2/3 butter
- 3/4 margarine
- 2 sugar
- 4 eggs
- 1 bananas
- salted peanuts
Instructions:
1. Combine flour, baking powder, salt and baking soda.
2. Cream softened butter and sugar until light and fluffy; beat in eggs.
3. Add dry ingredients alternately with mashed bananas just until combined; stir in ½ cup chopped peanuts.
4. Scrape batter into well-greased 9" x 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 180C oven 60 to 65 minutes or until skewer inserted in center comes out clean.
5. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely.
6. Wrap in plastic wrap or foil. Cake is best if served next day.
Title: Apricot-Pecan Cream Cheese Cake
Ingredients:
- 1/2 sugar
- 1 flour
- 1/4 baking powder
- 2 pecans
- 1 1/2 cream cheese
- 1/2 butter
- 8 vanilla
- 1 eggs
- 1 1/2 powdered sugar
- 4
- 2 -4
- 1
Instructions:
1. Combine apricots, juice and 1/4 c sugar in saucepan. Heat to a boil, then simmer for 15-20 minutes, or until apricots have softened.
2. Drain apricots well and reserve liquid.
3. Mix together flour, baking powder, and pecans.
4. In a large mixing bowl, cream together cream cheese, butter, vanilla and sugar.
5. Stir in apricots.
6. Beat in eggs, 1 at a time.
7. Fold in flour mixture, 1/3 at a time.
8. Pour batter into greased and floured Bundt pan.
9. Bake at 325 for 65-70 minutes, or until tests done.
10. Remove from oven and slowly pour reserved liquid over hot cake.
11. Let rest in pan for 10 minutes, then turn the cake out onto a wire rack.
12. Make glaze by mixing juice and powdered sugar to desired consistency. Slowly pour over warm cake.
13. Let cake cool completely, then wrap tightly and refrigerate overnight.
Title: Apple Spice Cake
Ingredients:
- 1 raisins
- 2 all-purpose flour
- 3 eggs
- 1 1/2 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1/2 ground allspice
- 1/2 pure vanilla extract
- 1 apples
- 2 walnuts
- 1 maple syrup
- 1/2 powdered sugar
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated.
3. Beat the eggs and sugar until fluffy.
4. With the mixer running, slowly pour in the oil.
5. One by one, mixing well after each addition, add the remaining flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla.
6. Mix in the apples and nuts, then stir in the raisins by hand.
7. Pour into a buttered and floured bundt pan and bake about 30-35 minutes.
8. Turn cooled cake out onto a plate.
9. To make the glaze, stir the maple syrup and sugar until smooth.
10. Spoon the glaze over the top of the cake, letting it drip down the sides.
Title: Lindy's Chocolate Chocolate Chip Cake
Ingredients:
- 1 2/3 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/3 vanilla
- 1 chocolate chips
- 1/2
Instructions:
1. preheat oven to 350 degrees.
2. mix flour, sugar, cocoa, baking soda, and salt in mixer.
3. stir in all remaining ingredients.
4. pour into ungreased 8x8x2 square pan.
5. bake 35 to 40 minutes.
6. use any icing you like or none at all.
Title: Schokolade Kuchen
Ingredients:
- 150 margarine
- 230 sugar
- 6 eggs
- 1 salt
- 5 dark chocolate
- 200 powdered sugar
- 125 cocoa powder
- 125
- 375
- 4
Instructions:
1. Stir margarine until foam-like.
2. Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
3. Dissolve chocolate in 3 tablespoons of water and add to the mixture.
4. Add almonds and biscuits.
5. Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
6. Grease 10 inch cake pan with margarine, pour mixture into pan.
7. Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
8. Frosting:
9. Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
10. Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
11. Let cake cool off after baking. Pour chocolate mixture evenly over cake.
12. Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
13. Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
14. Hint: Store chocolate cake in the refrigerator.
Title: Loganberry Cake
Ingredients:
- 1 1/2 cake flour
- 2 baking powder
- 1/4 salt
- 1 1/2 sugar
- 1 egg
- 3/4 milk
- 2 butter
- 1 1/2
Instructions:
1. Preheat oven to 350F and grease a 8" round baking pan very well.
2. Sift first three ingredients together with 1/2 cup sugar.
3. Beat egg; add milk and butter.
4. Combine with dry ingredients only until no dry flour is evident (do not beat).
5. Pour into prepared pan and sprinkle top with the berries.
6. Cover with the remaining cup of sugar.
7. Bake for about 35 minutes.
Title: Easiest Ever Chocolate Mousse With Lemon Cream
Ingredients:
- 1 bittersweet chocolate chips
- 3/4 water
- 3 sugar
- 1/4 instant espresso powder
- 3 instant coffee
- 1/3 fresh lemon juice
- 1 lemon peel
- 1/2
Instructions:
1. Place chocolate in blender.
2. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
3. Pour over chocolate.
4. Cover tightly; blend 5 seconds.
5. Add egg whites.
6. Cover tightly; blend on high 1 minute.
7. Pour into 4 small bowls.
8. Chill until firm, about 2 hours.
9. Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
10. Spoon over mousse; serve.
Title: Inside-Out Peach Cobbler
Ingredients:
- 1 real butter
- 2 granulated sugar
- 2 powdered sugar
Instructions:
1. Preheat oven to 375.
2. Cut peaches into halves and remove pit.
3. Place in the bottem of a nonstick dish.
4. Crush vanilla cream cookies into small chunks.
5. Pack the cookie chunks firm into the hallow part of the peach.
6. Place half a tablespoon of butter on top of each one.
7. Sprinkle a tablespoon of sugar on top of each pad of butter.
8. Cook on the low rack of oven for 15 minute.
9. Then remove and place another half tablespoon of butter onto the top of each peach. Sprinkle another tablespoon of sugar on the top of butter.
10. Return to the oven and cook for another 15 to 20 on the top rack of oven.
11. Remove and dust with powderd sugar.
Title: Caramel Mud Cake Cupcakes
Ingredients:
- 125 butter
- 100 white chocolate
- 2/3 brown sugar
- 1/4 golden syrup
- 2/3 honey
- 1 milk
- 1/3 plain flour
- 1 self-raising flour
- egg
Instructions:
1. Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
2. Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
3. Stir over low heat until everything has melted and is smooth.
4. Transfer mixture to a medium bowl and allow to cool for 15 minutes.
5. Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
6. Divide the mixture into the 12 muffin cases, they will be 3/4 full.
7. Bake for 30 minutes or until a light golden brown colour and check with a skewer.
8. Cool on wire rack and dust with icing sugar.
9. Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.
Title: Georgia Fresh Peach Cobbler
Ingredients:
- 2 light brown sugar
- 2/3 unsalted butter
- 1 water
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 2 unsalted butter
- 1/2 vanilla extract
- 1/4 light brown sugar
- 2/3 milk
- 3/4
Instructions:
1. Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
2. Note: to blanch peaches—have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
3. Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
4. Adjust oven rack to the middle of the oven; preheat to 375°.
5. Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
6. Sift together the flour, baking powder, and salt; set aside.
7. In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
8. On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
9. Pour the batter into the baking dish and spread it smooth.
10. With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
11. Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
12. Place a cookie sheet on a rack below the baking dish to catch spills.
13. Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
14. Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
15. Serve plain or with ice cream.
Title: Banana Bars
Ingredients:
- 1/2 butter
- 1 1/2 white sugar
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 banana
- 8 cream cheese
- 1/2 butter
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. Cream together butter, sugar, eggs, sour cream and vanilla. Add bananas and mix. Add flour, baking soda and salt until well blended.
3. Poor batter into a large, greased bar pan. Bake for about 25 minutes or until toothpick comes out clean.
4. Let cool.
5. Blend together the cream cheese and butter. Add powdered sugar until desired consistency. I use about 2 lbs.
6. Spread frosting on banana cake and refrigerate until icing is firm. Remove and cut bars.
7. These taste better cold, so keep them refrigerated.
Title: Hot Fudge Cake (Crock Pot)
Ingredients:
- 1 brown sugar
- 1 flour
- 3 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 pure vanilla extract
- 1/2 brown sugar
- 1 walnuts
- 3/4 boiling water
- 1/4 vanilla ice cream
- 1/2
- 1 3/4
Instructions:
1. In a large mixing bowl, mix together 1 cup brown sugar, flour, 3 tablespoons cocoa powder, baking powder, and salt.
2. Stir in the milk, melted butter and vanilla.
3. Place the baking chocolate square pieces on bottom of crock pot.
4. Spread the brown sugar/cocoa mixture over the bottom of the crock pot.
5. In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the mixture in the crock pot. Add nuts if using.
6. Pour in the boiling water. DO NOT stir mixture.
7. Cover crock pot and cook on HIGH 2-3 hours or until toothpick inserted in middle comes out clean.
8. Serve hot fudge cake warm with vanilla ice cream.
9. Yield is estimated.
Title: Vegan Sugar Cookies
Ingredients:
- 1/2 vegan butter
- 3/4 sugar
- 3 Ener-G Egg Substitute
- 4 water
- 1/4 vanilla
- 2 1/4 flour
- 1 baking powder
- 1/2 salt
- 2
Instructions:
1. In a large bowl, cream 'butter', sugar, egg replacers + water, and vanilla.
2. Add flour, salt, and baking powder.
3. Mix well and begin to form a dough.
4. Add enough rice milk to moisten the dough (more 'butter' might help too, you'll just have to play with it until a dough is formed).
5. Refrigerate for 1-2 hours.
6. Once it's ready, roll dough to desired thickness, approximately 1/4 inch thick, and use cookie cutters to form shapes. You could also just make these into rounds.
7. Place cookies on a cookie sheet lined with parchment paper and bake at 350 degrees for 8 minutes or until just starting to brown.
8. Cool on racks.
9. Decorate with frosting or just dig in and enjoy!
10. Note: these sugar cookies are the best, my family that isn't vegan couldn't even tell the difference and they loved them. Also, one of my friends ended up taking these cookies home not even knowing they were vegan!
Title: Ken's Famous Cheesecake
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 all-purpose flour
- 5 cream cheese
- 3 eggs
- 1 1/2 sugar
- 2 -3 pure vanilla extract
Instructions:
1. Preheat oven to 400°.
2. Shortbread Crust:
3. Cream butter & sugar together, then add flour & combine until it forms a crumbly mixture.
4. Press the mixture into the bottom of a 9-inch spring form pan.
5. Cool in refrigerator for 10 minutes.
6. Bake in the oven for 15 minutes on middle rack.
7. Remove from oven.
8. Lower oven heat to 350°.
9. Cheesecake Filing:
10. Mix cream cheese well.
11. While mixing, pour in a little sugar at a time till combined.
12. Continue mixing while adding eggs & vanilla extract.
13. Add filling over the shortbread crust & smooth out the top.
14. Bake on middle rack for 40 minutes (do not remove from oven).
15. Turn off, and open the oven door slightly for 30 minutes to allow the cheesecake to slowly cool down.
16. Chill in refrigerator for 8 hours before serving.
Title: Cocoa Gingerbread Cookies
Ingredients:
- 1/4 butter
- 2 margarine
- 1/3 shortening
- 1/4 brown sugar
- 1 molasses
- 1 1/2 egg
- 1/4 flour
- 1/2 baking soda
- 1/2 ginger
- 1/2 cinnamon
- 1/4 salt
- 1/4 nutmeg
- 1/8 ground cloves
Instructions:
1. Preheat oven to 400°F Lightly grease cookie sheets or line with parchment paper.
2. Cream together butter, shortening, brown sugar and molasses in a large bowl.
3. Add egg; beat until light.
4. Ina separate bowl, combine flour, cocoa, soda, ginger, cinnamon, salt, nutmeg and cloves.
5. Blend into creamed mixture until smooth.
6. Refrigerate until firm.
7. Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut out with cookie cutters.
8. Place 2 inches apart on the prepared cookie sheets.
9. Bake 8-10 minutes or until firm.
10. Remove to wire racks to cool completely.
11. Decorator Icing: Combine 4 c powdered sugar and 2 T milk in a large bowl. Mix until smooth. Add 1 tsp almond or lemon extract. Mix well. Add milk is necessary until smooth and glossy.
Title: The Dove's Nest Cantaloupe Soup
Ingredients:
- 2 cantaloupes
- 1/2 sugar
- 1/3 fresh lime juice
- 1 fresh lemon juice
- 1 coconut milk
- 1 vanilla extract
- 1/4 ground ginger
- 1/8 half-and-half
- 3/4 rum
Instructions:
1. Place cantaloupe chunks in a large bowl. Add the sugar, orange juice, lime and lemon juices, coconut milk, vanilla, ginger, half and half and rum; mix well.
2. Pour part of the mixture into a blender container. Process for 2 to 3 minutes or until smooth. Repeat with the remaining mixture.
3. Pour into a large nonreactive bowl. Chill, covered for several hours.
4. Ladle into tea cups or soup bowls.