xiaoxl/recipe_data huggingface dataset:
Easy Peanut Butter Cookies


Ingredients:
brown sugar, crunchy peanut butter, unsalted butter, milk, vanilla, egg, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 180 C (375 degrees F].
Combine brown sugar, peanut butter, butter, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended (creamed]. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to wire rack to finishing cooling.
Radical Raspberry Smoothie


Ingredients:
milk, frozen raspberries, sugar, lemon juice

Directions:
Blend all ingredients in blender until completely combined., Make sure that the ice cubes and raspberries are completely crushed., Enjoy!
Garlic Scallops


Ingredients:
olive oil, onion, garlic cloves, scallops, dry white wine, half-and-half, green onions, fresh chives, fresh parsley

Directions:
In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color], for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside.
Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.
Return scallops and add green onions, stirring until heated through.
Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.
Teena's Spicy Pesto Chicken and Pasta
Category: world-cuisine
By LAGIRL

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Ingredients:
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Directions:
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 421.7
Fat: 15.2 g
Saturated fat: 3.9 g
Carbohydrates: 45.5 g
Sugars: 1.2 g
Dietary fiber: 2.9 g
Protein: 24.9 g
Cholesterol: 42.7 mg
Sodium: 214.8 mg
Gluten-Free Teff Muffins
Category: bread
By N8VTXN

This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.

Ingredients:
cooking spray
¾ cup teff flour
¾ cup brown rice flour
½ cup arrowroot starch
½ cup firmly packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup water
⅓ cup vegetable oil
2 large eggs
½ cup mashed banana  (Optional)
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray. Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl. Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 224.8
Fat: 10.7 g
Saturated fat: 1.4 g
Carbohydrates: 29.9 g
Sugars: 10.3 g
Dietary fiber: 2.1 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 126.3 mg
Corn & Spaghetti Casserole


Ingredients:
whole kernel corn, spaghetti noodles, cream cheese, sharp cheddar cheese, onion, eggs, water, evaporated milk

Directions:
"Mix all the ingredients together put into a 13x9 inch baking pan (use cooking spray] and bake at 350 for 40-50 minutes.  When you first put this into the pan it will be a very soupy consistency.  Cooking times may vary depending on where you live.  This should feel firm to the touch (like Baked Mac n' Cheese] in the center and lightly browned on the top.  Let rest for 5-10 minutes before serving."
Asparagus Risotto


Ingredients:
asparagus, low sodium chicken broth, olive oil, onion, arborio rice, medium-grain white rice, dry white wine, butter, parmesan cheese

Directions:
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes.
Drain.
Rinse asparagus under cold water.
Drain asparagus well.
Bring chicken broth to simmer in small saucepan.
Reduce heat to low and keep broth hot.
Heat olive oil in heavy large saucepan over medium heat.
Add chopped onion and sauté until translucent, about 4 minutes.
Add rice and stir 3 minutes.
Add dry white wine and cook until liquid evaporates.
Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
Add blanched asparagus pieces and stir until heated through, about 2 minutes.
Remove from heat.
Add 6 tablespoons butter and stir until incorporated.
Stir in grated Parmesan cheese.
Season risotto to taste with salt and pepper.
Grilled Black Bean Burger Quesadillas


Ingredients:
salsa, flour tortillas, butter, lettuce, bell peppers

Directions:
In a medium bowl, toss together veggie burgers, salsa, cheese, and seasonings.
Use pizza cutter to cut tortillas into 7 inch triangles.
Place about 2 tablespoons burger mixture in the center of each triangle.
Fold corners of large triangles over filling, completely enclosing filling and making small triangles.
Secure with toothpicks, and brush with butter.
Place on grill with toothpick sides up.
Grill at 375 degrees for 9-12 minutes, or until cheese completely melts.
Arrange on top of shredded lettuce, and sprinkle with bell pepper.
Basil Cucumber Smash
Category: drinks
By Juliana Hale

Crushed ice, and plenty of it, is key to this and other smashes. It's what, in pre-freezer days, made this cocktail style seem so very indulgent.

Ingredients:
3 slices cucumber, plus more for garnish
3  basil leaves, plus more for garnish
1 ½ teaspoons superfine sugar
1 ½ fluid ounces vodka
1 cup crushed ice

Directions:
In a Collins glass, muddle cucumber, basil, and sugar until sugar is dissolved. Add vodka and crushed ice. Stir until well chilled. Garnish with an additional cucumber slice and basil leaf.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 130.1
Fat: 0.1 g
Carbohydrates: 8.5 g
Sugars: 7.3 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 9.2 mg
Old Fashioned Peanut Butter Cookies
Category: desserts
By Stephanie Watts

A double dose of peanut butter!

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
2  eggs
2 cups peanut butter chips
1 cup peanut butter
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line 2 large baking sheets with parchment  paper. Mix flour, baking powder and salt in a  medium bowl. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended.  Beat in both sugars.  Scrape down the sides of the bowl.  Stir in half of the dry ingredients into the mixture.  Add eggs one at a time, blending well after each addition.  Mix in remaining ingredients.  Stir in peanut butter chips. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball.  Arrange balls 2 1/2 inches apart on prepared baking sheets.  Using the back of fork, flatten dough balls and form a crosshatch on  tops. Bake cookies until dry on top, about 15 minutes. Cool cookies on baking sheets for 5 minutes.  Using a spatula, transfer cookies to cooling racks to cool completely.

Yields: 4 - 5 dozen

Calories: 150.2
Fat: 7.7 g
Saturated fat: 4.7 g
Carbohydrates: 16.6 g
Sugars: 10.7 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 14.3 mg
Sodium: 90.4 mg
Beef Bordelaise


Ingredients:
beef tenderloin steaks, shallots, red wine, bay leaf, thyme, fresh mushrooms, beef broth

Directions:
Pan broil tenderloins in butter until a little underdone.  Keep warm.
In same pan, saute shallots.
Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
Remove bay leaf.
Strain Juice through sieve, rubbing shallots through; reserve.
Saute mushrooms in 2 tablespoons butter.
Stir in flour until smooth.
Add broth; cook and stir until boiling and thickened.
Add salt and pepper to taste; add wine mixture.
If too thick, thin with water; if too thin, cook longer.
Serve sauce over beef.
Homemade Chicken Soup
Category: soups-stews-and-chili
By Jill

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Ingredients:
1 (3 pound) whole chicken
4  carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules  (Optional)

Directions:
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Yields: 10 servings

Calories: 151.7
Fat: 8.9 g
Saturated fat: 2.4 g
Carbohydrates: 4.2 g
Sugars: 2 g
Dietary fiber: 1.2 g
Protein: 13.1 g
Cholesterol: 36.9 mg
Sodium: 67.6 mg
Lemon  Blueberry Cake & Hot Honey-butter Sauce


Ingredients:
flour, nutmeg, salt, baking powder, butter, white sugar, eggs, vanilla, milk, fresh lemon juice, fresh lemon rind, fresh blueberries, water, cornstarch, honey, butter, lemon juice

Directions:
*Makes1 cup of sauce Preheat oven to 350 degrees.
Cake Grease and flour a 8" square pan.
Blend flour, nutmeg, salt and baking powder together.
In a small bowl mix milk, lemon juice and rind together.
In a large bowl cream butter with sugar.
Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
Add flour mixture, (3X] alternating with sour milk (2X], remembering to blend lightly.
Gently fold in blueberries.
Pour into prepared pan and bake at 350 degrees for 50 minutes.
Remove from pan and cool slightly.
Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
Boil over low heat, stirring occasionally.
When ready sauce is thick and clear.
Pour hot sauce over the warm cut cake and enjoy.
Down home comfort food.
Blow Your Mind Macaroni Cheese


Ingredients:
butter, butter, elbow macaroni, onion, garlic cloves, flour, sharp cheddar cheese, parmesan cheese, Tabasco jalapeno sauce, ground cumin, salt, ground pepper

Directions:
Preheat oven to 350 degrees.
Lightly butter a 9x13x4-inch baking dish.
Bring a large pot of salted water to boil over high heat and cook macaroni until al dente, 8 to 10 minutes.
In a small bowl, combine cream and milk.
In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes stirring occasionally.
Add the flour, stirring constantly for 3 minutes.
Add the cream mixture in a steady stream and whisk until smooth.
Bring to boil, stirring occasionally, 8 to 10 minutes.
Stir in 4 cups of the cheddar, 1 cup of the grated parmesan, the Tabasco and cumin.
Stir until the cheese has melted (the sauce will be very thick and creamy].
Season with salt and pepper.
Remove the sauce from the heat and stir in macaroni.
Pour the mixture into prepared dish and sprinkle with the remaining cheddar and parmesan and finally bread crumbs.
Bake uncovered for about 20 minutes or until bubbling and brown on top.
Freeport Chicken


Ingredients:
chicken breasts, brown rice, white rum, diced tomatoes, ground ginger, olive oil, sweet onion, garlic, brown sugar, chicken broth, thyme, cinnamon, nutmeg, red pepper flakes, salt, pepper

Directions:
Cube Chicken Breast into bite size pieces.
In a dutch oven, add olive oil and diced onions, cook over medium heat until onions are translucent.
Add diced Red Pepper and Garlic.
Add diced Chicken and cook until brown.
Remove pan from heat, add Rum, return pan to heat.
Add Ginger,Thyme,Cinnamon,Nutmeg,Brown Sugar,Salt,Pepper,Red Pepper Flakes,diced Tomatoes and Chicken Broth.
Bring to boil, add Rice.
Cover and simmer for 40 minutes. 20 minutes for white rice.
Fancy Tasting  Green  Beans


Ingredients:
green beans, water, green peppers, green onions, garlic, bacon bits, soy sauce, Accent seasoning

Directions:
Open and drain green beans.
Place green beans in a pot and add water.
Cook on medium heat.
Add green pepper, onion, bacon bits,soy sauce and accent.
Turn heat down to low,cover and simmer for 15 minutes.
Note: You can drain water off beans after cooking (optional].
Crispy Rosemary Chicken and Fries
Category: meat-and-poultry
By SANDY WITEK

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Ingredients:
8  chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 497.1
Fat: 31.9 g
Saturated fat: 6.3 g
Carbohydrates: 27.6 g
Sugars: 1.9 g
Dietary fiber: 3 g
Protein: 24.4 g
Cholesterol: 78 mg
Sodium: 106.7 mg
Dilmah Exceptional Italian Almond Cupcakes


Ingredients:
tea bags, boiling water, butter, eggs, caster sugar, self-raising flour

Directions:
1. Preheat oven to 180C (350F].
2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
4. Oil spray mini cupcake trays and sprinkle with almonds.
5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :].
Pork Loin Chops and Scalloped Potatoes


Ingredients:
potatoes, milk, salt, ground pepper

Directions:
Peel and slice potatoes.
place potatoes in a 13x9 inch pan.
pour milk over potatoes (reserving 1/3 cup].
put oil in frying pan.
salt and pepper chops with above measurements.
as soon as oil is hot, sear chops on both sides for 4 minutes each.
put remaining salt and pepper in milk and potatoes, stir (add more salt or pepper to taste if needed].
once chops are browned place on top of potatoes and milk.
pour remaining 1/4 cup of milk into frying pan, heat until mixture can be poured into milk and potato baking dish.
give a slight stir.
bake for approximately 35-40 minutes or until potatoes are tender and milk is golden brown.
Let rest for 5 minutes and serve.
Southwest Side Dish


Ingredients:
onion, red bell pepper, green beans, zucchini, frozen corn, canned black beans, olive oil, vinegar, chili powder, red pepper flakes, cilantro

Directions:
Prep all veges.
Heat oil in large skillet on medium high heat.  Saute onions, red bell pepper, and green beans 5 minutes.  Add zucchini, saute 3-5 minutes.  Add corn and black beans and heat through.  Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot.
Season with vinegar, chili powder, salt and pepper to taste.  Sprinkle with cilantro and stir to combine.  Serve at once.
Perfect Flavor Pork Tenderloin


Ingredients:
soy sauce, Worcestershire sauce

Directions:
Combine all ingredients and marinate overnight.
Preheat oven to 500 degrees.
Place meat in a foil lined dish for easy clean up.
Cook meat for 6 minutes per pound.  Turn off oven-DO NOT OPEN OVEN DOOR-Let tenderloin remain in oven for one hour.  NO PEEKING!
Quick Spinach Quiche
Category: breakfast-and-brunch
By B's Kitchen

This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!

Ingredients:
1 (15 ounce) package refrigerated pie crusts
4 cups shredded Cheddar cheese
1 (12 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion
12  eggs
2 cups milk
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts. Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 9-inch pies

Calories: 309.6
Fat: 21.5 g
Saturated fat: 9.4 g
Carbohydrates: 15 g
Sugars: 2.4 g
Dietary fiber: 1.7 g
Protein: 14.6 g
Cholesterol: 154.9 mg
Sodium: 386.5 mg
Mixed Berry Terrine


Ingredients:
sugar-free strawberry gelatin, sugar-free strawberry banana flavor gelatin, strawberry, raspberries, blueberries, blackberry

Directions:
In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
Place fruit in a 4-by-8-inch (6 cup capacity] or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
Refrigerate until firm, at least 3 hours.
To unmold, dip bottom of pan in hot water about 5 seconds.
Invert onto a serving platter, and shake firmly to release.
Additional fruit may be placed around mold.
Slice and served as is or with Cool Whip.
Corned Beef With Homemade Glaze


Ingredients:
onions, lemon pepper, corned beef, honey, prepared mustard

Directions:
Place sliced onion in large slow cooker, adding 1 cup of water., Sprinkle lemon pepper liberally over corned beef and place on top of onion., Cover and cook on low for 7-9 hours., Remove corned beef from slow cooker and place in ovenproof pan., Preheat oven to 375 degrees., Prepare glaze by combining all ingredients and spoon over corned beef., Bake for 30 minutes and baste occasionally with glaze.
Bittersweet Chocolate Blackout Cookies


Ingredients:
instant espresso, instant coffee powder, water, butter, egg, bittersweet chocolate

Directions:
Adjust oven rack to middle position and preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray.
In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
To same bowl add half of cake mix along with butter and egg.
Mix on medium high speed 1 to 2 minutes or until smooth.
Stir in remaining cake mix and chocolate chunks.
Drop by teaspoonfuls, 2" apart on prepared baking sheets.
Bake 9-12 minutes or until edges are set at center when lightly touched.
Cool one minute on sheets.
Transfer to cooling racks using thin, flexible spatula.
Green Beans With Mushrooms - Diabetic


Ingredients:
fresh green beans, water, fresh mushrooms, garlic, olive oil

Directions:
In a frying pan or saute pan, add 4-5 teaspoon water.
Bring to boil.
Add Green Beans and lower heat to medium-high and cover.
When Green Beans are fork-tender, take off heat and drain water.
In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.
Add Green Beans and toss.
Serve Hot.
Lawrys Creamed Spinach


Ingredients:
bacon, onion, flour, season salt, pepper, garlic powder, parsley, milk, frozen spinach

Directions:
In a medium skillet, cook bacon until almost crisp.
Add onion to bacon and cook until onion is tender about 10 minutes.
Remove from heat.
Add flour and seasonings; blend well.
Gradually stir in milk; cook and stir over low heat until thickened.
Add spinach and mix well.
If too thick add more milk.
Broccoli & Garlic Pasta for One


Ingredients:
onion, garlic cloves, lite olive oil, white wine, chicken broth, vegetable broth, broccoli floret, cooked pasta, parmesan cheese, romano cheese

Directions:
Saute the onions and garlic in the olive oil until soft., Add wine, broth& broccoli., cover and cook for 3 minutes., Toss pasta with broccoli and cook until both are heated through., Season to taste, put on a dinner plate and sprinkle with cheese.
Broccoli Salad


Ingredients:
broccoli, bacon, cheddar cheese, mayonnaise, sugar, white vinegar

Directions:
Mix all the dressing ingredients together at least 2 hours before needed., Mix all salad ingredients together and add dressing and enjoy!
Homemade Coleslaw
Category: salad
By sal

Classic coleslaw with a vinegar/mayonnaise dressing.

Ingredients:
1 tablespoon distilled white vinegar
1 cup mayonnaise
2 tablespoons prepared Dijon-style mustard
3 cups shredded cabbage
3 cups shredded red cabbage
1 cup grated carrot
½ cup shredded green bell pepper
½ cup shredded rell bell pepper
½ cup shredded celery

Directions:
In a small bowl combine vinegar, mayonnaise and mustard. In a large bowl combine cabbage, carrots, bell peppers and celery. Pour dressing over vegetables, mixing to coat evenly.  Chill, and serve over lettuce leaves.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 227.6
Fat: 22 g
Saturated fat: 3.3 g
Carbohydrates: 7.6 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 1.3 g
Cholesterol: 10.4 mg
Sodium: 277.9 mg
Masquerade Cocktail


Ingredients:
citrus-infused vodka, watermelon juice, lime juice

Directions:
Half fill a cocktail shaker full of ice, add the vodka, schnapps & juices., Shake vigorously & strain into a chilled martini glass.
Vegan 'cheese' Spread


Ingredients:
sea salt, garlic clove, fresh lemon juice

Directions:
place the oil and the sea salt into a small bowl.
Rub the cut part of th garlic around the inside of the basin, spreading the oil and the salt. Discard the garlic clove.
Add the ground almonds and mix to a paste.
Spread onto crackers or bread as needed.
Honey Cumin Banana Vinaigrette


Ingredients:
banana, water, sherry wine vinegar, grainy mustard, honey, ground cumin, salt, pepper

Directions:
Place ingredients in blender in the order given., Blend on high speed 1 minute until creamy and smooth., Refrigerate 1 hour before using.