xiaoxl/recipe_data huggingface dataset:
Gluten-Free Cranberry-Orange Beanie Cake


Ingredients:
white kidney beans, eggs, canola oil, sugar, baking powder, ground cinnamon, orange, dried cranberries, butter, powdered sugar

Directions:
Preheat oven to 350°F and lightly spray 8x 8 baking dish with non-stick cooking spray.
Combine first 10 ingredients in a food processor (or blender], until smooth.  Stir in cranberries with a spoon.
Pour into prepared baking dish and bake for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool on wire rack.
To prepare frosting:  In small bowl, beat together butter and powdered sugar.  Add the orange juice and extract and beat well to combine.  Add milk or more orange juice, a teaspoon at a time, if necessary to get a spreading consistency.  Spread over cooled cake, slice and enjoy!
Peruvian Beef Kabobs with Pepper Sauce


Ingredients:
red wine vinegar, red paprika, salt, fresh ground black pepper, ground cumin, ground turmeric, fresh cilantro, salt, hot paprika, fresh ground black pepper, ground turmeric, yellow bell pepper, green onion, white vinegar, water, olive oil, fresh lemon juice, ground cumin, hot paprika, ground turmeric, black pepper, garlic

Directions:
To make beef, combine all beef ingredients in a bowl.
Toss well.
Cover and chill to marinate for 3 hrs.
Combine rub ingredients.
Prepare grill.
Place beef on metal skewers.
Rub the rub all over the meat.
Grill for 6 min.
turning over one time.
Alternately, you could broil the meat in the oven.
Just make sure it is done enough for your tastes.
To make pepper sauce, broil the pepper halves until they begin to blacken.
This should take about 15 minutes.
Place them in a ziplock bag (a sturdy one that won't melt] and seal it.
This will let the skins come loose.
Peel the skins off and chop up the pepper.
Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.
Old-Fashioned Strawberry Pretzel Salad
Category: desserts
By Susan Saunders

A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.

Ingredients:
¾ cup butter, softened
3 tablespoons brown sugar
2 ½ cups crushed pretzels
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool. In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened. In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 520.5
Fat: 28.2 g
Saturated fat: 18.7 g
Carbohydrates: 64.5 g
Sugars: 45.9 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 61.2 mg
Sodium: 602.7 mg
Scrambled Tofu


Ingredients:
tofu, spring onions, tamari, nutritional yeast, turmeric, water, fresh ground pepper, olive oil, parsley

Directions:
Heat a little olive oil in a frying pan. Fry onion and tofu for a minute or two.
Add tamari, yeast flakes, turmeric and water to pan and fry for a further minute.
Remove from heat and stir through the fresh herbs. Add cracked black pepper to taste.
The Ultimate Open-faced Breakfast SPAM®WICH Sandwich
Category: trusted-brands-recipes-and-tips
By SPAM(R)

A golden bagel is topped with tomato, eggs, pineapple, avocado, and just a splash of balsamic vinegar to balance it all out.

Ingredients:
1 (8 ounce) can sliced pineapple, drained and juice reserved
1 tablespoon brown sugar
1 (12 ounce) can SPAM® with Bacon, sliced 1/4-inch thick
4 large eggs
2  bagels, split
½  avocado - peeled, pitted, and mashed
1  tomato, sliced 1/4-inch thick
¼ teaspoon balsamic vinegar

Directions:
Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside. Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more. Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking. Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 bagel halves

Calories: 558.1
Fat: 33.7 g
Saturated fat: 11.3 g
Carbohydrates: 40.9 g
Sugars: 12.6 g
Dietary fiber: 3.4 g
Protein: 22.5 g
Cholesterol: 246.7 mg
Sodium: 1101.4 mg
Akki Rotti
Category: everyday-cooking
By Ashwini

This recipe is for Karnataka-style (Southern Indian) Akki Rotti. This savory flatbread can be enjoyed for breakfast, as a snack, or for lunch. It is very filling and contains lots of veggies to fulfill your veggie requirements for one meal in a day. Serve with the chutney or pickle of your choice.

Ingredients:
½ cup green mung beans (green gram)
1 cup water
2 cups white rice flour
1 teaspoon cumin seeds
2 ½ teaspoons finely chopped green chile peppers
¼ teaspoon asafoetida powder
2 tablespoons finely chopped fresh cilantro
½ cup unsweetened shredded coconut
¼ cup shredded carrot
salt to taste
½ cup vegetable oil, divided

Directions:
Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water. In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup). Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round. Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 day
Yields: 4 flatbreads

Calories: 629.4
Fat: 36.7 g
Saturated fat: 11.2 g
Carbohydrates: 69 g
Sugars: 1.4 g
Dietary fiber: 4.1 g
Protein: 6.7 g
Sodium: 71.1 mg
Ensalada Criolla


Ingredients:
avocados, cherry tomatoes, red onion, lime juice, cilantro

Directions:
Combine all ingredients in a large bowl, taking care not to crush the avocado., Let rest at least 10 minutes to marinate the flavors before serving.
Birnen, Bohnen Und Speck


Ingredients:
pears, water, lemon juice, fresh green beans, salt, bacon, sugar, apple cider vinegar, lemon juice

Directions:
Place pears in a pot with warm water. Add 1 tbsp lemon juice. Bring to the boil, reduce heat, simmer for 15 minutes.
While pears are cooking, cook bacon in a skillet. When crispy, remove to a plate with paper towel and reserve bacon grease.
After simmering for 15 minutes, add beans and salt.
Drain pears and beans. Crumble bacon into pears and beans.
Add sugar, vinegar, and 1 tbsp lemon juice to the bacon grease and pour over pears, beans, and bacon.
Serve hot.
Almond and Pear Cake


Ingredients:
butter, caster sugar, lemon zest, eggs, all-purpose flour, baking powder, pears, cinnamon

Directions:
Grease a 30cm flan tin or a pie plate that you can directly slice and serve from. Preheat oven to 18OC.
Using electric beaters, beat butter, sugar and lemon zest until creamy and pale in colour.
Continu beating and add the eggs, one at a time.
Fold in the flour, baking powder and almond meal. Fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum.
Spoon half of this mixture into the flan tin. Spread to cover. Reserve the remaining half of the mixture. Arrange the pear slices over the base. Spread the pears out evenly. They usually need to be slightly overlapped. Sprinkle the cinnamon over the pears.
Spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds.
Bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer.
Allow the cooked cake to stand for at least 10 minutes prior to serving. Serve warm with fresh cream, warm custard or ice-cream.
Baked Panko Chicken Strips


Ingredients:
boneless skinless chicken breasts, white flour, panko breadcrumbs

Directions:
Line a baking sheet with parchment paper and preheat oven to 200°C.
Slice the chicken breasts into strips.
Season to taste with salt, pepper, herbs, spices.
Dust,dredge or dunk pieces into flour.
Lightly beat egg whites until slightly frothy.
Sprinkle some panko on a large plate.
Dip dusted chicken pieces one at a time into the egg white then into the panko.
Dip the chicken piece into the egg white and the panko again.
Place double dipped chicken strips on prepared baking sheet.
Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.
Panettone II
Category: bread
By Sandra Chan

This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.

Ingredients:
¾ cup warm water
¼ cup butter
2  eggs
1 ½ teaspoons vanilla extract
3 ¼ cups bread flour
2 tablespoons white sugar
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 teaspoons bread machine yeast
½ cup chopped dried mixed fruit

Directions:
Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 93.1
Fat: 5.7 g
Saturated fat: 3.2 g
Carbohydrates: 8.7 g
Sugars: 3.4 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 49.7 mg
Sodium: 405.3 mg
Peach Margarita


Ingredients:
lime slices, salt, blue curacao, fresh lemon juice, fresh lime juice, confectioners' sugar

Directions:
Lay the salt out on flat saucer or plate.
Rub the outside rim of 2 margarita glasses with 1 lime slice and roll the outside of the glass rim in the salt. Only salt the outside of the glass.
Combine the tequila, peach schnapps, blue curacao, lemon and lime juice and the sugar with ice and shake in a cocktail shaker for at least 30 seconds.
Strain drink into margarita glasses.
Garnish each glass with lime slice.
Serve immediately.
Apricot Danish Coffee Cake
Category: desserts
By Cindy Carnes

A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.

Ingredients:
1 (18.25 ounce) package white cake mix
3  eggs
1 ½ cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
½ cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
⅔ cup confectioners' sugar
2 teaspoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix. In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese. In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 10x15 inch jellyroll pan

Calories: 332.3
Fat: 17.4 g
Saturated fat: 7.8 g
Carbohydrates: 40.1 g
Sugars: 29.7 g
Dietary fiber: 1.2 g
Protein: 5.6 g
Cholesterol: 65.8 mg
Sodium: 303.3 mg
Colcannon
Category: side-dish
By Marc Boyer

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Ingredients:
1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Directions:
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop  leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. Season and mash  potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Yields: 4 to 6 servings

Calories: 302.4
Fat: 19.7 g
Saturated fat: 12.4 g
Carbohydrates: 28.6 g
Sugars: 7.3 g
Dietary fiber: 4.9 g
Protein: 5.3 g
Cholesterol: 52.7 mg
Sodium: 179.8 mg
Fiesta Cheese Ball


Ingredients:
cream cheese, colby-monterey jack cheese, cilantro, onions, chili powder, instant minced garlic, dried oregano, crushed red pepper flakes, ground cumin, parsley

Directions:
In a small mixing bowl, beat cream cheese.
Add the cheese, cilantro,onion, chili powder, garlic, garlic salt, oregano, red pepper flakes,cumin and hot pepper sauce.
Cover and refrigerate for at least 1 hour.
Shape into a ball.
Roll in parsley.
Cover and refrigerate for 8 hours or overnight.
Serve with crackers.
Yield: 1 cheese ball.
Avocado and Strawberry Ice Cream


Ingredients:
avocado, frozen strawberries, vanilla yogurt, sugar

Directions:
Peel the very ripe avocado -- the softer ones work better for this.
Place everything in a food processor and run until smooth.
If you have a sweetener in the yogurt you may skip the added sugar,  or use stevia to make this sugar free.  I use stevia,  but this is the original recipe.
Cranberry Margarita Slush


Ingredients:
frozen cranberry juice concentrate, frozen limeade concentrate, water

Directions:
"Combine all ingredients in a freezer container.  Stir every few  hours.  When ready to serve use a potato masher to break up chunks.  Serve slush in margarita glasses."
Cream Corn


Ingredients:
kernel corn, cream cheese, milk, butter

Directions:
Put corn in a skillet over medium heat., Add cream cheese, butter and milk., Stir continuously so the milk does not burn until all ingredients melt together., Add salt and pepper to taste., ENJOY!
Winter Chicken Soup With Tomatoes and Cannellini Beans


Ingredients:
bacon, yellow onion, garlic cloves, cannellini beans, whole tomatoes, dry red wine, flat leaf parsley, salt, dried basil, dried oregano, fresh ground black pepper, parmesan cheese

Directions:
In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.
Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.
Add all the remaining ingredients except the parmesan.
Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.
Serve with Parmesan sprinkled on top.
Macaroni and Cheese, Tomatoes and Onions Au Gratin


Ingredients:
macaroni, tomato juice, yellow onions, sharp cheddar cheese, salt, pepper, olive oil, milk

Directions:
Cook the long macaroni al dente and set aside.
Dice the onions or put in food processor until finely chopped.
In a large saucepan, heat the olive oil, add the onions and cook until tender.
Add the tomato juice, tomato soup (do not add water], salt and pepper and let cook for about 5 minutes (until the flavors blend].
Spread out the cooked macaroni in 2 (13 x 9] dishes and pour the tomato and oignon mixture over the macaroni.
Make sure that everything is well coated.
Cut the block of cheese in 1 inches squares (grate some for the top] and insert randomly in the mixture (push each square in the macaroni with your fingers].
Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it].
Bake at 350 for about 45 minutes until bubbly.
Mediterranean-Style Stuffed Peppers
Category: main-dish
By gpg

This dish stuffed pepper dish uses fresh herbs, garden bell peppers, and fresh cod combined with Greek olives, Feta cheese, and red onions. It is bursting with fresh flavors!

Ingredients:
1 medium lemon, halved crosswise
1 (1 pound) fillet cod, cut into 1/2-inch cubes
1 (8 ounce) package crumbled feta cheese
1 medium bell pepper, diced
1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices
1 small red onion, diced
½ cup halved Kalamata olives
½ cup halved green olives
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste
1 tablespoon olive oil
4 medium bell peppers, tops cut off and seeded

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half. Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients. Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch. Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 4 stuffed peppers

Calories: 388.7
Fat: 23.3 g
Saturated fat: 9.9 g
Carbohydrates: 16.6 g
Sugars: 7.2 g
Dietary fiber: 4.6 g
Protein: 31.1 g
Cholesterol: 92.1 mg
Sodium: 1417.9 mg
Starburst (Cocktail)


Ingredients:
Absolut citron vodka, Absolut mandarin vodka, orange, lime, tangerine, water

Directions:
Make the Recipe #299834 (vodka water] by the pitcher. This is used as the base of this drink.
fill cocktail glass with ice.
Add 1 oz Citron Vodka.
pour 1 oz or so vodka water inches.
top with a splash of the Cranberry Pomegranate Juice.
Enjoy with someone you love ;].
Easy Fried Eggplant
Category: fruits-and-vegetables
By WALLEN

An easy and quick way to prepare eggplant, and tasty too!  I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!

Ingredients:
2 tablespoons canola oil
1  large eggplant, peeled and sliced
3  eggs, beaten
2 cups dry bread crumbs

Directions:
Heat oil in a large skillet over medium-high heat.  Dip eggplant slices in egg, then in crumbs, and place in hot oil.  Fry 2 to 3 minutes on each side, or until golden brown.  Drain on paper towels.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 357.1
Fat: 13.8 g
Saturated fat: 2.4 g
Carbohydrates: 45.8 g
Sugars: 7.3 g
Dietary fiber: 5.1 g
Protein: 13 g
Cholesterol: 139.5 mg
Sodium: 451 mg
Shrimp and Scallops With Speedy Salad


Ingredients:
olive oil, scallops, raw shrimp, brown sugar, honey, lemon juice, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Dijon mustard, black pepper, capers

Directions:
Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.
Seafood: Heat pan on a medium heat then add olive oil. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned.
Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.
While these are cooking, place honey, lemon and brown sugar in a microwave-proof small bowl and heat for about 30 seconds, remove from microwave and mix ingredients together until watery.  Then pour over scallops and shrimp.
Cook until they are caramelized.
Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.
To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.
Serve with crusty bread.
Seafood Mornay - Good Crepe Filler


Ingredients:
scallops, shallot, butter, milk, flour, white wine, cheddar cheese

Directions:
Soak (or defrost] the scallops in the milk for an hour.  Then remove scallops from the milk and save the milk for your mornay.
Chop up the fish, prawn flesh, scallops and shallots.
Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.
In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste.  Slowly add the milk mixing as you go.
Continue to stir until heating towards a boil and start adding the cheese to thicken.
Add white wine, continue stirring and add the shallots and the cooked seafood.  Stir through to blend the flavours.
Add salt & pepper to taste.
Serve over cooked steamed rice.
Basil Vinaigrette Dressing
Category: side-dish
By NEERONDOGS

Easy to make vinaigrette dressing especially good with summer salads.

Ingredients:
1 cup olive oil
⅓ cup apple cider vinegar
¼ cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced

Directions:
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 -1/2 cups

Calories: 182.9
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 6.1 g
Sugars: 5.8 g
Protein: 0.1 g
Sodium: 1.1 mg
Chocolate Chip Cookies Nirvana


Ingredients:
light brown sugar, walnuts, pecans, egg

Directions:
Preheat oven to 375 degrees., In a large bowl stir all ingredients until well mixed., Drop in rounded teaspoons on an ungreased cookie sheet., Bake for 10-12 minutes or until centers are light brown., Cool on cookie sheet for 5 minutes.
Christmas Bagel Bites With Leek Spread and Smoked Salmon


Ingredients:
leek, butter, white wine, cream cheese, bagel, smoked salmon

Directions:
With the rack in the middle position, preheat the oven to 180 °C (350 °F]. â¨.
Leek spread: In a skillet, soften the leek in the butter. Add the wine and reduce until almost dry. Season with salt and pepper. Let cool.
In a bowl, combine the cooled leek mixture and cream cheese. Set aside. â¨.
Bites : Place the bagel slices on a baking sheet. Bake for 8 to 10 minutes or until lightly golden brown. Let cool.
With an espresso teaspoon or a pastry bag fitted with a small plain tip, top each slice of bagel with about 5 ml (1 teaspoon] of leek spread. Garnish with smoked salmon. Season with pepper. If desired, garnish with capers and dill sprigs.
Tips : All the steps can be prepared in advance, even the day before. Assemble at the last minute or up to 30 minutes before serving, to avoid softening the bagel crackers.
Fruit Smoothies


Ingredients:
plain fat-free yogurt, banana, Equal sugar substitute

Directions:
Place all ingredients in a blender., Blend until smooth.