xiaoxl/recipe_data huggingface dataset:
Boneless Pork Chops with Gravy


Ingredients:
boneless pork chops, flour, milk

Directions:
Place Chops in Ziplock bag add the Dressing., Marinade for 3 hours., Drain dressing off and flour and fry in frying pan., Drain any oil left over and put the chops back in fring pan., Mix Soup and Milk together and pour over chops., Let simmer till they are tender., Gravy is great over potatoes.
Spaghetti Pie II
Category: world-cuisine
By Jennifer Meakings

An easy baked pasta dish.  Great for potluck dinners.  Freezes well.

Ingredients:
1 (6 ounce) package spaghetti
2 tablespoons butter
⅓ cup grated Parmesan cheese
2  eggs, beaten
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

Directions:
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot.  Form spaghetti mixture into a crust in a buttered 10 inch pie plate. Preheat oven to 350 degrees F (175 degrees C). In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through. Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture. Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Yields: 6 servings

Calories: 487.7
Fat: 26.1 g
Saturated fat: 12.1 g
Carbohydrates: 32.4 g
Sugars: 7.6 g
Dietary fiber: 3 g
Protein: 29.5 g
Cholesterol: 144.1 mg
Sodium: 750 mg
Mozzarella and Spinach Crostini


Ingredients:
fresh spinach, cream cheese, mozzarella cheese

Directions:
Cut the French bread in half lengthwise.  Place cut side up on a baking sheet and toase in a 350 degree oven until lightly browned.  Sprinkle with garlic salt.
Put the spinach and a small amount of water in a saucepan and cook until tender.  Drain and squeeze out all moisture.
Combine the spinach and the cream cheese and mix well.  Spread over the cut sides of the bread.
Lay mozzarella slices over the spinach.  Broil until cheese melts.  Slice into 1- or 2-inch pieces to serve.
Banana Sour Cream Nut Bread With Glaze


Ingredients:
butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, vanilla, sugar, lemon juice

Directions:
Cream butter, sugar and eggs together., Combine dry ingredients.3Blend both mixtures, beating until well mixed., Add mashed bananas, sour cream, vanilla and chopped nuts., Pour into buttered loaf pan., Bake at 350 degrees for 1.25 hour., Cool upright for 15-20 minutes before inverting pan to remove loaf., Glaze:  Combine bananas and sugar in small saucepan and bring to a boil., Cook over low heat, stirring for 5 minutes., Remove from heat and add lemon juice and mix., Pour over banana bread when cool.
Flounder Stuffed With Crabmeat (Lite-Bleu)


Ingredients:
onion, celery, red bell pepper, garlic clove, lump crabmeat, flounder fillets, salt, black pepper, olive oil, paprika, lemon juice, lemon, broccoli, pear

Directions:
Preheat the oven to 400°F In a sauté pan, spray with non-stick cooking spray. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
Season with Old Bay. Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
Season the fish with salt and pepper. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing].
Place the fish on a baking dish seam side down. Drizzle top of fish olive oil then sprinkle with paprika and a splash of lemon juice. Place the pan in the oven and bake for 20-25 minutes.
Remove the fish from the oven and serve with lemon wedges and broccoli sprayed with a few sprays of no-fat butter spray. Have the fruit for dessert.
Jambalaya Alaskan Style


Ingredients:
bacon, garlic cloves, onion, green pepper, Polish sausage, Polish sausage, dried parsley, dried thyme, lemon pepper seasoning, beef broth, chicken broth, Tabasco sauce, long-grain rice, fresh shrimp, frozen shrimp

Directions:
In a large skillet or kettle, sauté the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
Add the sausages and continue to sauté until the onion is translucent but not golden.
Add the parsley, thyme, lemon pepper, salt and pepper, broth, and Tabasco, and bring to a boil.  Reduce heat a little and let boil for 5 minutes.
Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.
Add the cooked shrimp, stir well, and cook until shrimp are just heated through.
Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438].
Makes 4 servings.
Basic Crock Pot Mashed Potatoes


Ingredients:
potatoes, salt, white pepper, butter, sour cream, half-and-half, butter

Directions:
Place peeled and quartered potatoes in a large crock pot and fill with water.
Cook on low over night for 8 hours.
In the morning drain potatoes (if desired save some potato water for gravy base] and mash with remaining ingredients.
Dot with extra butter.
Transport crock pot (if necessary] and cook on low for 3 hours, stir and serve immediately.
Steamed Mussels With Wine and Cream


Ingredients:
white wine, fresh herb, garlic cloves, mussels, salt, fresh ground black pepper

Directions:
Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
Cover and cook over a medium heat for 8-10 minutes  or until all the mussels have steamed open.
Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
Return juice to pan and bring to boil.
Allow to reduce then stir in cream and seasonings.
Spoon this sauce over the mussels and serve with crusty bread.
Buffalo Chicken Sloppy Joes
Category: main-dish
By Jason Ponticelli

Guaranteed to be an instant comfort food favorite. Inspired by a Rachel Ray recipe, I have modified it by adding a creamy and cheesy kick to it.  You'll be dreaming about this dish. Feel free to play with the recipe. I put in the cream cheese and Cheddar to make it creamier.  I am a huge fan of Buffalo Chicken Dip and wanted this dish to be similar.

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1  onion, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
¾ cup chicken stock
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
6 ounces Neufchatel cheese, softened
8 ounces shredded Cheddar cheese, or more to taste
8  hamburger buns, split
½ cup crumbled blue cheese

Directions:
Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes. Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 526
Fat: 26.3 g
Saturated fat: 12.7 g
Carbohydrates: 30.2 g
Sugars: 4.5 g
Dietary fiber: 1.4 g
Protein: 40.6 g
Cholesterol: 121.5 mg
Sodium: 973.7 mg
Moroccan Pound Cake


Ingredients:
oleo, vegetable shortening, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla, raisins, cinnamon

Directions:
Preheat oven to 350°.
Cream margarine and sugar until light.
Add eggs, one at a time, beating thoroughly after each.
Add sifted dry ingredients alternately with milk, beating until smooth.
Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
Bake at 350° about 1 hour and 15 minutes.
Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Chicken Schnitzel With Warm Potato Salad


Ingredients:
white wine vinegar, kosher salt, fresh ground black pepper, sugar, yellow onion, fresh thyme leave, fingerling potato, garlic cloves, fresh parsley, kosher salt, chicken cutlets, flour, eggs, panko breadcrumbs, lemon wedge, parsley

Directions:
Potato Salad:
Prepare the marinade; in a bowl, combine all the ingredients.
Whisk until well blended; set aside.
In a large saucepan, combine the potatoes, garlic, thyme and salt.
Cover with enough water and bring to a boil.
Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook].
Strain and allow to cool at room temperature.
Slice into 1/4-inch-thick round slices.
Add to the reserved marinade for at least 20 minutes before serving.
Preheat oil to 375 degrees F in a heavy, deep saucepan.
To prepare schnitzel:
Season the chicken cutlets with salt and pepper.
Dredge in flour; dip in egg wash.
Coat with panko or breadcrumbs.
Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
Place one cutlet on each of four dinner plates.
Garnish with lemon sections.
In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
Divide onto the four prepared plates.
Movie Theatre Popcorn


Ingredients:
butter, olive oil, salt

Directions:
Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet.
Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour.
I've let it bake for more than 4 hours and it just keeps getting better.
Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast.
But, melted butter and salt is also delicious.
Spicy Eggplant
Category: world-cuisine
By venymae

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Ingredients:
2 tablespoons vegetable oil
4  Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2  onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Directions:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 211.7
Fat: 10.3 g
Saturated fat: 1.6 g
Carbohydrates: 29.9 g
Sugars: 12.5 g
Dietary fiber: 13.8 g
Protein: 5 g
Sodium: 444.5 mg
Chicken Pot Pie Soup
Category: soups-stews-and-chili
By TRACYHIBB

Easy, low in calories and good! Garnish with crumbled crackers.

Ingredients:
2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can  condensed cream of potato soup
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups skim milk

Directions:
In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk.  Heat through and serve with crumbled crackers on top.

Yields: 4 servings

Calories: 366.6
Fat: 11.5 g
Saturated fat: 3.5 g
Carbohydrates: 35.9 g
Sugars: 7.1 g
Dietary fiber: 5.7 g
Protein: 30.1 g
Cholesterol: 64.1 mg
Sodium: 1133 mg
Simple Chicken Stuffing


Ingredients:
onion, celery, egg, soy sauce, garlic, dried tarragon

Directions:
Mix all ingredient in a bowl.
Stuff chicken and cook as per usual.
This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
Moroccan Lamb With Tomato & Couscous


Ingredients:
lamb fillets, mixed spice, onion, garlic cloves, carrot, tomatoes, frozen baby peas, couscous

Directions:
Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
Kale and Avocado Salad


Ingredients:
kale, avocado, tomatoes, alfalfa sprout, sunflower seeds, sesame seeds, olive oil, lemon juice, soy miso, sea salt, ground pepper

Directions:
Wash, dry and chop kale.
In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
Peel and dice avocado.
Cut grape or cherry  tomatoes in half.
Rinse and dry sprouts.
Place all  salad ingredients into serving bowl.
Mix olive oil , fresh lemon juice, miso ( optional],  and pepper into jar. Pour over salad, toss  10 minutes before serving.
Chinese Takeout Pineapple Fried Rice


Ingredients:
cooked white rice, shallots, red bell pepper, oyster sauce, soy sauce, dry sherry, fresh pineapple, ham

Directions:
Break up the cold cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.  Add oil and swirl to coat bottom.  Add shallots and bell pepper; stir-fry until fragrant and edges of shallots begin to crisp, about 1 minute.  Move shallots and bell peppers to the side, creating a well in the middle.  Toss in rice; break up remaining clumps with a spatula.
Stir in oyster sauce, soy sauce and rice wine.  Stir-fry until rice starts to turn golden, about 2 minutes.  Add pineapple and ham.  Give everything a few quick stirs so that the ham and pineapple are heated through.  Transfer to a large bowl or plate and serve hot.
Slow Cooker Beef Stroganoff


Ingredients:
beef round steak, flour, prepared mustard, onions, fresh mushrooms, beef broth, dry white wine, sour cream, Worcestershire sauce

Directions:
Trim excess fat from steak and cut into 3 inch strips, about 1/2 inch wide.
In a bowl, combine 1/2 cup flour, mustard, and a dash salt and pepper, and toss with steak sterips.
Place strips in oblong slow cooker sprayed with vegetable cooking spray.
Cover with onions and mushrooms.  Add beef broth, wine, and worcestershire sauce.
Cover and cook on low for 8-10 hours.
Just before serving, combine sour cream  and 1/4 cup flour.
Stir in slow cooker and cook for 10-15 minutes or til stroganoff thickens slightly.
Lamingtons - True Blue Aussie Lamos


Ingredients:
eggs, caster sugar, self raising flour, cornflour, hot water, butter, icing sugar, butter, milk

Directions:
Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.
Gradually add the sugar and beat well until the sugar has dissolved.
In a large bowl, mix the self raising flour with the cornflour.
Add the butter to the hot water.
Add the flour mix to the beaten eggs and stir well then add the hot water mixture.
Combine very well.
Pour the batter into a 23cm.
square cake tin that has been well greased.
Bake the cake at 180°c.
for 35 minutes then turn out and cool on a wire rack.
To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk.
Stir well until the mixture is smooth.
Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut.
Drain on a wire cake rack.
*If you wish, cut the squares in half and spread with jam before dipping.
Round Steak and Gravy II
Category: meat-and-poultry
By CAPKO

Super tender, use a thin cut of round steak for better flavor! Extremely tasty, as it makes its own gravy.

Ingredients:
1 ½ pounds thin cut round steak
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can  water

Directions:
Preheat oven to 325 degrees F (165 degrees C). Trim the fat from the steak, and cut into desired number of servings. In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat. Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 4 servings

Calories: 247.8
Fat: 11.1 g
Saturated fat: 3.2 g
Carbohydrates: 11.5 g
Sugars: 4 g
Dietary fiber: 0.6 g
Protein: 24.7 g
Cholesterol: 61 mg
Sodium: 1183.4 mg
Mimi's New England Pumpkin Pie


Ingredients:
pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, butter, molasses, milk, evaporated milk

Directions:
In a large bowl put the pumpkin, sugar, cornstarch, salt, cinnamon, ginger, and nutmeg; mix well.
Add beaten eggs, melted butter, and molasses.
Add the milk stirring well.
Pour into a crust-lined pie plate.
Preheat oven to 450 degrees and bake the pie for 15 minutes.
Reduce the heat to 350 degrees and continue to bake for 50 minutes.
Take out and cool.
Chocolate Hazelnut Swirled Banana Bread (Or Muffins)


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, unsalted butter, eggs, brown sugar, bananas, unsweetened applesauce, vanilla extract, vanilla extract

Directions:
Preheat oven to 350.
Sift together, flour, baking powder, salt,  cinnamon & nutmeg  into a large mixing bowl. Set aside.
Cream butter (or oil] and sugar together until light and fluffy.
Add in eggs one at a time, and mix until incorporated.
Mix in banana mash and vanilla (or banana extract if using]. Once the mixture is full mixed, fold in try ingredients.
Mix batter together until everything is combined.
Heat hazelnut spread in microwave for about 20 seconds or until it is melted.
Spread half of your banana bread batter into the bottom of a greased bread pan (or paper lined muffin tins], drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread.
Bake for one hour (for bread; 15-20 minutes for muffins] or until a toothpick is inserted and comes out clean.
Kona K's Too Easy Garlic Toast


Ingredients:
garlic powder, parmesan cheese

Directions:
Spray the toast generously with spray butter (at least 6-7 sprays].
Sprinkle toast with garlic powder and parmesan cheese.
Lobster Newburg


Ingredients:
butter, lobster meat, nutmeg, paprika, salt, sherry wine

Directions:
Melt butter over low heat.
Add lobster; cook for 3 minutes.
Add seasonings and sherry.
Beat egg yolks; add the cream to yolks; mix well.
Gradually add the egg mixture to the lobster and cook, stirring until thickened.
Make sure you stir while adding the egg mixture!
Keto NY Cheesecake
Category: desserts
By Theresa

This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!

Ingredients:
⅔ cup almond meal
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
¾ cup low-calorie natural sweetener (such as Swerve®)
¼ cup heavy whipping cream
2 tablespoons water
3  eggs
½ cup sour cream
2 tablespoons almond flour
1 ½ teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust. Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners. Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate 8 hours to overnight.

Prep time: 10 mins
Cook time: 15 mins
Total time: 8 hrs 25 mins
Yields: 12 small cheesecakes

Calories: 272.9
Fat: 26.7 g
Saturated fat: 14.3 g
Carbohydrates: 15.5 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 6.5 g
Cholesterol: 111.3 mg
Sodium: 171.4 mg
Single Serve Chocolate Cake


Ingredients:
flour, sugar, cocoa powder, egg, milk, vanilla, chocolate chips

Directions:
1] Mix flour, sugar, and cocoa powder in the mug., 2] Add egg and mix well., 3] Add in milk, oil and vanilla., 4] Stir in Chocolate chips., 5] Put in microwave for 1 1/2 minutes DO NOT OVERBAKE., 6] Turn mug upside down on dish to get cake out.
Tomato-Garlic Dressing


Ingredients:
mayonnaise, lemon juice, garlic powder, tomatoes

Directions:
Combine all ingredients in a food processor or blender. Process until smooth., Chill.
Cinnamon Sugar (For Biscuits)


Ingredients:
sugar, cinnamon, nutmeg

Directions:
Combine all ingredients., Dip biscuits in mixture to coat well., Bake as according to package directions., Dip in melted butter and more cinnamon sugar mixture and enjoy!
Cardamom Cookies Recipe - India


Ingredients:
butter, sugar, cardamom, eggs, flour, salt

Directions:
Preheat oven to 325 degrees f.
In a bowl, beat the butter, sugar and ground cardomom for 3 minutes.
Then with the beater going add the eggs one at a time.
When the mixture is light and fluffy , add the flour and salt by hand, being gentle with the dough.
When the soft dough is ready, drop the batter using a spoon onto a nonstick cookie sheet.
Place them 1/2" apart.
Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
Repeat the baking procedure for the remaining dough.
Perfect Strawberry Daiquiris


Ingredients:
sugar, lime juice, white rum, frozen sliced strawberries

Directions:
Place sugar in blender and blend for 30 seconds.
Add lime and rum. Blend for 1 minute or until sugar has mostly dissolved.
Add frozen strawberries. If you have a blender with lower horsepower, you may want to partially thaw the strawberries before adding. Blend on your ice-crushing speed until the strawberries have been pureed.
Add two cups of crushed ice and blend on the crushing speed until all ingredients are fully broken down and incorporated.
This is a very versatile recipe. I have experimented with less rum and more rum, more and less sugar, and added a tiny bit of water when I wanted a thinner drink. This is how I prefer it, but don't be shy about adjusting alcohol and sugar to your personal preference. ENJOY!