xiaoxl/recipe_data huggingface dataset:
Puttanesca P'schetti With Shrimp


Ingredients:
salt, spaghetti, shrimp, lemon peel, extra virgin olive oil, canned anchovy fillets, garlic cloves, crushed red pepper flakes, grape tomatoes, capers, dry vermouth, fresh basil leaf, flat leaf parsley

Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving a ladleful of pasta cooking water.
While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat.  Add the anchovies and cook until melted, then add the garlic and crushed red pepper.  Stir for 2 minutes.  Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst,  about 12 minutes.  Using a potato masher, squash any unburst tomatoes.
In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat.  Add the shrimp and cook until firm and pink, 3 to 4 minutes.  Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.
Penne With Tomatoes


Ingredients:
olive oil, garlic cloves, red pepper flakes, onion, zucchini, bell pepper, stewed tomatoes, dried basil, dried oregano, parmesan cheese

Directions:
Boil pasta according to directions., Heat oil in saute pan., Saute garlic & red pepper flakes in oil for about 2 minute., Add onion. Cook 1 minute., Add peppers & zucchini until softened., Add tomatoes with juice, and spices., Simmer on low about 10 minutes., Add cooked pasta, Top with fresh basil & parmesan if desired.
Low Fat Chocolate Kahlua Cake


Ingredients:
sugar-free instant chocolate pudding mix, skim milk, egg, Kahlua

Directions:
Preheat oven to 350 degrees.
Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.
Place all ingredients except chocolate chips in a large bowl.
Beat with mixer for 2 minutes or until well blended.
Stir in chocolate chips.
Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean.
Cool before cutting.
Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)


Ingredients:
sugar, cornstarch, butter, egg, fresh lemon rind, sugar, vanilla

Directions:
Cover a baking sheet with parchment paper or grease and flour it.
Preheat oven to 350°F.
In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
Fold in the pulverized almonds, cornstarch, and almond extract.
Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
Bake until top is dry and cakes are a creamy color, about 10 minutes.
Remove from sheet and cool on rack.
Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
Melt the butter in another pan.
Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
Mix the COOLED chocolate and butter together and add the egg mixture.
When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
Melt the remaining chocolate and pour over the firm chocolate layer.
Decorate each cake with an almond.
Makes 12 cakes.
The Great Scandinavian Baking Book…-- Beatrice Ojakangas.
Sweet Rice Salad


Ingredients:
raw rice, milk, sugar, Cool Whip, frozen raspberries in light syrup

Directions:
Mix rice, sugar and three cups of milk and cook in double boiler for an hour or until rice is tender.  You may need to add more milk.  Add only enough milk to keep rice moist.
Chill rice and then mix in cool whip and raspberries.
Cooking time does not include time to chill.
Orange Roasted Salmon
Category: main-dish
By KBURIE

I like to make this for company since you can get it ready ahead of time up until the final baking step. It looks both pretty and impressive, and the orange flavor is more subtle than you'd expect. This is a healthy and elegant meal (not to mention delicious) when served with a leafy salad, brown rice, and asparagus.

Ingredients:
2  oranges, sliced into rounds
1  onion, thinly sliced
1 ½ tablespoons olive oil
5 (6 ounce) salmon fillets
1 tablespoon lemon pepper
1 ½ teaspoons garlic powder
1 tablespoon dried parsley
½ cup orange juice
1 ½ tablespoons lemon juice
1 tablespoon honey

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture. Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C). Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon. Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 5 servings

Calories: 345
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 17.4 g
Sugars: 13.2 g
Dietary fiber: 2.3 g
Protein: 34.7 g
Cholesterol: 93.2 mg
Sodium: 353.4 mg
Coconut Caramel Bars


Ingredients:
butter, brown sugar, vanilla, egg, all-purpose flour, salt, baking powder, milk

Directions:
Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
Increase oven temperature to 350 degrees F.
In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping].
Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
Bake for 15 minutes.
Meanwhile melt 1/2 (1/2 cup] of the caramel in microwave.
Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods], or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm].
Sprinkle bars with the chocolate chips.
Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
Set aside to cool completely.
Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
Set on a rack.
Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
Stir to combine with milk or cream, drizzle over the bars.
Garnish with reserved toasted coconut.
Mad Dogs
Category: meat-and-poultry
By Goldie

Mad dogs were my favorite kid food, and they're fun to make. Good quality hot dogs are slit open, stuffed with cheese, and wrapped with a slice of bacon. They're great with or without a bun, and you can try them with ketchup, mustard and onions.

Ingredients:
1  hot dog
1 slice Cheddar cheese
1 slice bacon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish. Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 serving

Calories: 478.5
Fat: 44 g
Saturated fat: 18.8 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Protein: 19 g
Cholesterol: 92.8 mg
Sodium: 1106.3 mg
Lemon Tarragon Chicken


Ingredients:
lemon, fresh garlic cloves, fresh parsley, green onions, dried tarragon leaves, white wine, cornstarch, sugar, salt, pepper, chicken breast fillets, extra virgin olive oil

Directions:
Prepare sauce by adding the following to food processor:  2 strips lemon peel (remove with vegetable peeler or zester] and juice of lemon (2 TBSP], garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar.  Process 20 seconds until well blended.
Season both sides of chicken with salt and pepper.  Preheat large sauté pan on medium-high 2-3 minutes.
Place oil in pan; swirl to coat.  Add chicken, and cook 2-3 minutes on each side.
Pulse sauce one more time, then pour over chicken.  Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
Serve sauce over chicken.
Meatballs in Mushroom Sauce


Ingredients:
onion, low-fat milk, Worcestershire sauce, linguine

Directions:
Cook noodles  according to package directions; drain and keep warm.
Saute mushrooms and onion in oil until tender.
Stir in soup, milk, and Worcestershire sauce.
Add meatballs.
Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
Serve over noodles.  Garnish with chopped parsley (I used dry Italian seasoning].
Pecan Clusters


Ingredients:
bittersweet chocolate, pecan halves

Directions:
Microwave chocolate in 8-inch glass baking dish uncovered on high power about 1 minute; stir.  Microwave, stirring after 30 seconds, until melted, about 1 minute.  Add pecans and stir to coat.
Line baking sheet with waxed paper.  Using soup spoons, drop pecans in 24 mounts on waxed paper.  Let stand until hardened, refrigerating if necessary.  Store in airtight container in refrigerator up to 3 weeks.
Horseradish Meatloaf With Caramelized Onions


Ingredients:
onions, olive oil, garlic, thyme, eggs, sour cream, Worcestershire sauce, ground beef, sea salt, fresh ground black pepper, sour cream, mayonnaise

Directions:
Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions], add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture.  Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
Freezes well.
Ham Cobb Dip


Ingredients:
Philadelphia Cream Cheese, sour cream, ham, corn, spring onion

Directions:
Slice the top of your bread and pull all out the middle of the loaf, leaving around 2.5 cm of bread surrounding the inside of the shell.
Break or tear the centre bread into pieces and wrap in foil (these are used for dipping later].
Mix all dip ingredients and pour into the Cob shell, return the bread lid, and bake both shell and the foil wrapped bread dippers for about 30min.
Serve the dip in the Cob shell when hot, using the bread from within to dip.
Note~ Shell can be wrapped in foil to prevent burning.
Slow Cooker Chili


Ingredients:
ground beef, yellow onion, green bell pepper, garlic cloves, diced tomatoes, tomato sauce, tomato paste, chili powder, sugar, salt, black pepper, paprika, bay leaf, red kidney beans, sour cream, green onion, black olives

Directions:
In a large skillet over medium-high heat, brown the ground beef. Crumble, drain and place in a 6 quart or larger slow cooker.
Stir in the onion through kidney beans.
Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. REMOVE AND DISCARD THE BAY LEAF. Serve with desired toppings and some cornbread.
Peg's Chili


Ingredients:
hamburger, chili beans, diced tomatoes, onion, macaroni, chili powder, onion powder, sugar, ketchup, beef broth, butter

Directions:
"Combine all ingredients and cook over medium heat until potatoes are just tender. Turn down heat to low and simmer at least 1.5 hours."
Sarahkaye's Spicy Chicken Tortilla Soup


Ingredients:
chicken broth, garlic cloves, dried oregano, rotel, onion, bell pepper, frozen corn, black beans, quinoa, onion, baby portabella mushrooms, chicken breasts, flour tortillas, avocado, sour cream

Directions:
In a heavy pot, bring broth to a boil. Add roasted garlic, oregano, Rotel, chopped onion, jalapenos, bell pepper, corn and black beans to the stocks.
Simmer uncovered for 30 minutes.
Broil the sliced onions until soft and brown.
Add broiled onions, quinoa, mushrooms and chicken to stocks and simmer for at least 30 minutes to an hour.
The longer you simmer, the more the flavors meld and spices release!
Garnish with toasted tortilla strips, shredded cheese, avocado & sour cream.
Skinny Peanut Butter Iced Coffee
Category: drinks
By Yoly

Just throw the 4 items into a blender with ice and you'll wind up with a great-tasting skinny iced coffee.

Ingredients:
¾ cup ice, or more to taste
½ cup cold coffee
¼ cup unsweetened almond milk
2 tablespoons sugar-free peanut butter-flavored syrup (such as Torani®)
2 tablespoons powdered peanut butter (such as PB2®)

Directions:
Combine ice, coffee, almond milk, peanut butter syrup, and peanut butter powder in a blender; blend until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 iced coffee

Calories: 62.2
Fat: 1.7 g
Carbohydrates: 8.1 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Sodium: 122.2 mg
Refreshing Cucumber Lemonade
Category: drinks
By DASHKAYDOT

Cucumber is the perfect complement to the traditional summer lemonade. Display it in the pitcher with cucumber and/or lemon slices.

Ingredients:
1 cup water
½ cup white sugar
1  cucumber, sliced
6  lemons, juiced

Directions:
Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 2 1/2 cups

Calories: 140.9
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 45.5 g
Sugars: 26.2 g
Dietary fiber: 8.2 g
Protein: 2.5 g
Sodium: 8.2 mg
Crispy Basket Burritos (Baked Tortilla Bowls)
Category: everyday-cooking
By Chef John

These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.

Ingredients:
2 (8 inch) flour tortillas
1 tablespoon vegetable oil
2  oven-safe ramekins, about 4 inches in diameter
Aluminum foil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Brush both sides of tortilla with oil. Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla. Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven. Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge. Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn. Remove sheet from oven; transfer basket burritos to a rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 shells

Calories: 219.5
Fat: 10.3 g
Saturated fat: 1.9 g
Carbohydrates: 27.2 g
Dietary fiber: 1.6 g
Protein: 4.3 g
Sodium: 234.2 mg
Easy Tuna Casserole
Category: seafood
By LMCDEVIT

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.

Ingredients:
3 cups cooked macaroni
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 ½ cups French fried onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 462.4
Fat: 28.5 g
Saturated fat: 9.7 g
Carbohydrates: 37.1 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 11.5 g
Cholesterol: 22.6 mg
Sodium: 705.8 mg
Kringle - Estonian Cinnamon Braid Bread


Ingredients:
flour, salt, milk, sugar, fresh yeast, butter, butter, sugar, cinnamon

Directions:
In a medium bowl stir fresh yeast with sugar.
Stir in  the lukewarm milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt.
Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
Give the dough the shape of a ball.
Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space] until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C].
Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end], spreading evenly, leaving a clean 1/2-inch border around the edges.
Sprinkle the almonds over the cinnamon filling.
Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
Start  braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect].
Pinch the ends together and form a wreath.
Transfer it to the prepared baking sheet.
Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F].
Serve it warm as it is or with your favorite topping.
Sicilian Cauliflower Salad


Ingredients:
cauliflower, salt, salt, red wine vinegar, extra virgin olive oil, fresh ground black pepper, pitted black olives, capers, Italian parsley, anchovies, hard-boiled eggs

Directions:
Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
One Dish Chicken and Rice Bake
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Directions:
Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish.  Top with chicken.  Season with additional paprika and pepper. Cover. Bake at 375 degrees F 45 minutes or until done.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 313.7
Fat: 5.3 g
Saturated fat: 1.4 g
Carbohydrates: 33.4 g
Sugars: 0.7 g
Dietary fiber: 1.8 g
Protein: 29.3 g
Cholesterol: 68.9 mg
Sodium: 612 mg
Garlicky Greens


Ingredients:
garlic, salt

Directions:
Wash and drain greens. Warm wok over low heat; add oil. Add garlic and chilies, tossing in oil, until they give off fragrance. Add greens and cover immediately.
Cook three minutes, take the lid off, toss the greens and cover again for two more minutes. Turn off heat, add salt to taste, and toss. Serve.
Smashed Peas & Ricotta Cheese


Ingredients:
extra virgin olive oil, butter, onion, frozen green peas, ricotta cheese, fresh parsley leaves, lemon, salt, pepper

Directions:
To a medium pot over medium heat, add oil, then butter and onion.
Saute onion bits for 2 minutes, then add frozen peas and raise the heat a bit.
Stir peas to heat them through and allow their water to evaporate.
When peas are heated through add ricotta and parsley to the pan and smash cheese together with the peas.
Add lemon zest.
Season mixture with salt and pepper and serve.
Enjoy!
Banana-Nutmeg Cream Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, sugar, banana, buttermilk, vanilla extract, eggs, sugar, pecans, powdered sugar, ground nutmeg

Directions:
Combine the first 5 ingredients in a large mixing bowl; stir well.  Add the banana, 1/3 cup buttermilk, oil, and vanilla.  Beat at a low speed of an electric mixer until blended.  Beat an additional minute at high speed.  Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
Beat the egg whites at high speed until foamy.  Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes].  Fold the beaten egg whites and the pecans into the banana mixture.
Pour the batter into 2 greased and floured 9-inch round cakepans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
For frosting:  Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake.  Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake.  (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!] Cover and chill.  Prep time does not include the time for cooling the cake layers before frosting.
Pomegranate-Lemon Warmer


Ingredients:
water, pomegranate juice, lemon juice

Directions:
"Pour the juices into a mug while your kettle boils. Add the water and sip away!"