xiaoxl/recipe_data huggingface dataset:
Crab Cakes With Lemon Garlic Aioli Sauce


Ingredients:
lump crabmeat, mayonnaise, egg, green onion, green pepper, fresh parsley, garlic clove, flour, olive oil, butter, mayonnaise, garlic cloves, black pepper

Directions:
Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
Serve hot, topped with aioli and a few sliced green onions for garnish.
For the sauce:
Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
Chocolate Chip Zucchini Bread


Ingredients:
sugar, brown sugar, butter, eggs, vanilla, milk, apple cider vinegar, flour, cinnamon, salt, baking soda, cocoa powder, zucchini, chocolate chips

Directions:
Preheat oven to 325 degrees.
Using a mixer, beat together sugar, brown sugar, butter and oil.
Continue beating and add eggs one at a time.
Add vanilla.
Combine milk with apple cider vinegar and pour into wet mixture. Beat.
In a separate bowl, combine flour, cinnamon, salt, baking soda and cocoa powder.
Slowly add the dry mixture to wet mixture while beating on low speed.
Fold in zuchinni and chocolate chips.
Pour batter into 2 well-greased loaf pans or 5 mini well-greased loaf pans.
Bake for 45 for 2 big loaves or 30 minutes for 5 mini loaves.  Or until an inserted toothpick comes out clean.
South Beach Peanut Butter Cup


Ingredients:
character(0]

Directions:
Microwave fudge pop for about 10 seconds until soft.
Scrape fudge pop off of stick into bowl.
Add peanut butter and whipped topping; Stir together.
Fruit Cake (Fresh Fruit in the Shape of a Cake)


Ingredients:
watermelon, pineapple, strawberry, kiwi

Directions:
Lay watermelon on its side.  With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges.  Turn watermelon so that it is sitting flat-sides up and down.  Carefully trim the rhind off, so it resembles the smooth, straight curve of a round cake.
Arrange pineapple, strawberries and kiwi however you wish atop the cake and around the bottom.  If it is being prepared ahead of time, leave the tops on the strawberries to preserve their freshness.
Cover and refrigerate until ready to serve.
The best way I found to serve it was for our guests to pluck their fruit of choice off the "cake" while I sliced chunks of watermelon as requested.
Wendy's Beef & Bean Chili


Ingredients:
crushed tomatoes, tomato sauce, black beans, chili beans, pinto beans, purple onion, celery, green chilies, tomatoes, ground cumin, chili powder, black pepper, salt, water

Directions:
Combine meat,onion, celery, tomatoes (fresh], cumin, chili powder, salt, pepper and cook until meat is done.
Add beans with liquid, crushed tomatoes, green chiles and water.
Bring to a boil.  Reduce heat to med/low, stirring often for 1 hour.
Garnish with shredded cheese and fresh onion if desired.
Fresh Herb Pasta Dough


Ingredients:
fresh herbs, greens, kosher salt, coarse sea salt, flour, eggs, water

Directions:
Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
Following the instructions on your pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
Artichoke Sun-Dried Tomato Pizza


Ingredients:
warm water, sugar, salt, olive oil, flour, olive oil, garlic, tomato sauce, oregano, black pepper, red pepper flakes, garlic powder, onion, mushrooms, black olives, sun-dried tomatoes, hot water, vegan mozzarella cheese, vegan mozzarella cheese, olive oil

Directions:
Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
Add the garlic, oil, salt and herbs.
Add about 1 1/2-2 cups flour, mix well.
Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft].
Cover with the mixing bowl.
Let rise about 20-30 minutes or until doubled in bulk.
Punch dough down, knead on lightly floured board, set aside.
Coat your pizza pan with olive oil.
Place the dough in pan, roll out in pan.
Preheat oven to 425 degrees F.
Spoon and spread the dough with the sauce.
Sprinkle with the herbs and seasonings.
Decorate with the artichokes, olives, onions, black olives,.
and sundried tomatoes.
Sprinkle with the cheese.
Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
Let stand 2 minutes, cut and enjoy.
FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.
Sweet 'n' Sticky Chicken Wings


Ingredients:
chicken wings, honey, lemon, garlic

Directions:
Preheat the oven to 220 C (around 425 F].
Put the chicken wings in a baking tray.
Mix the mustard and honey with the juice from the lemon.
Add the garlic to the mixture along with some pepper and salt.
Toss the wings in the marinade and roast for 40 minutes.
By this time they should be a lovely brown.
Turn the wings and cook for another 10 minutes until nice and dark.
Serve with lots of napkins!
Baked Turkey Tenderloin


Ingredients:
turkey breast tenderloins, butter, onion, carrots, potatoes

Directions:
In an 8x8 glass dish (or something similarly sized] lay a large piece of foil (large enough to wrap the veggies and meat.]
Place the vegetables on top of the foil, followed by the turkey loin.  Rub the seasoning (I use Tony's] on top of the meat.  Lay the butter on top.
Wrap the packet completely with the foil.  Use an additional piece of foil, and wrap it again.  Try to get both seams on top.
Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender.  I just stick a thermometer through the foil to keep the moisture inches  Let it rest for 10 minutes or so before serving.
Crunchy Oven Fried Tilapia
Category: seafood
By MADISONLIBERTY

This fish tastes so close to being fried without all the fat and calories!

Ingredients:
¼ cup all-purpose flour
¼ teaspoon salt
pepper
2  egg whites
1 pound tilapia fillets
¼ cup dried bread crumbs
¼ cup cornmeal
½ teaspoon dried basil, crushed

Directions:
Preheat oven to 450 degrees F (230 degrees Celsius). Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil. To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture. Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 209.5
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 18 g
Sugars: 0.7 g
Dietary fiber: 1 g
Protein: 27.5 g
Cholesterol: 41.7 mg
Sodium: 274 mg
Chicken Caesar Wrap


Ingredients:
boneless skinless chicken breasts, romaine lettuce, tomatoes, whole wheat tortillas, parmesan cheese

Directions:
Cut the chicken into strips and place into a medium-sized bowl then season with the salt and pepper.
Add the lettuce, tomatoes, 1/4 cup of dressing and toss to combine.
Divide the filling between the tortillas, placing the filling on the bottom quarter.
Add the cheese and freshly ground pepper.
Fold the bottom flap up over the filling then fold the two sides in towards the center, overlapping slightly.
Serve with additional Caesar dressing.
Chocolate Almond Coconut Breakfast Bars
Category: breakfast-and-brunch
By Cheryl Belanger

This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.

Ingredients:
1 cup whole oats
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
2  eggs
½ cup dark chocolate-flavored almond milk
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
½ cup dry-roasted cocoa almonds
½ cup semi-sweet chocolate chips
½ cup shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish. Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 8-inch square pan

Calories: 280.1
Fat: 10.2 g
Saturated fat: 4.4 g
Carbohydrates: 43.8 g
Sugars: 22.1 g
Dietary fiber: 4.3 g
Protein: 7.1 g
Cholesterol: 41.3 mg
Sodium: 247.6 mg
Slice-and-Bake Peanut Butter Cookies
Category: desserts
By Deborah Norris

Make these slice-and-bake cookies ahead and store in freezer for a rainy day treat.

Ingredients:
2 cups shortening
2 cups white sugar
2 cups brown sugar
2 cups peanut butter
2 teaspoons vanilla extract
4  eggs
5 cups all-purpose flour
4 teaspoons baking soda

Directions:
Set out four 12x14-inch long pieces of waxed paper or plastic wrap. Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy. Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended. Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design. Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 80 cookies

Calories: 155.5
Fat: 8.7 g
Saturated fat: 2 g
Carbohydrates: 17.7 g
Sugars: 11 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 8.2 mg
Sodium: 97.3 mg
Light Tomato and Wine Soup


Ingredients:
onion, fresh basil, chicken broth, dry white wine, whole tomatoes, sugar, tomato paste, lemon juice

Directions:
Sauté onion and basil in 3 T. of stock until stock evaporates., Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice., Cook 10 minutes., Season with salt and pepper to taste.
Fruity Pebbles Cereal Treats


Ingredients:
butter, mini marshmallows

Directions:
Melt the butter in a large saucepan.
Add the marshmallows, stirring until melted.
Add the Fruity Pebbles (about 8 1/2 cups]; mix to coat well.
Shape the cereal mixture into balls~grease your hands with some butter for this.  Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
4-Ingredient Creamy Chicken Pot Pie


Ingredients:
"boneless skinless chicken breast"

Directions:
HEAT oven to 400°F
COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
BAKE 25 to 30 minute or until golden brown.
Substitute: Substitute 2 cups chopped cooked ham for the chicken.
Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Weight Watchers Three-Herb Drusticks (5 Points)


Ingredients:
lemon, garlic cloves, fresh sage, fresh rosemary, fresh thyme, olive oil, Dijon mustard, salt, pepper, grape tomatoes, cherry tomatoes

Directions:
Preheat oven to 425°F Spray large rimmed baking sheet with nonstick spray.
Place drumsticks on baking sheet. Mix lemon juice, garlic, sage, rosemary, thyme, oil, mustard, salt, and pepper in small bowl; pour over drumsticks and toss to coat. Add tomatoes.
Roast until drumsticks are cooked through and tomatoes are softened, about 40 minutes, turning drumsticks once halfway through roasting time.
Sunomono (Japanese Cucumber and Seafood Salad)
Category: salad
By xerxes2695

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Ingredients:
1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

Directions:
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture. Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 68.1
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 10.6 g
Sugars: 3.6 g
Dietary fiber: 0.9 g
Protein: 5.1 g
Cholesterol: 11.2 mg
Sodium: 1279.3 mg
Dandelion Wine
Category: drinks
By Elle

This very old recipe utilizes the bane of homeowners: the dandelion!  I found this in 1993 when a flood left our front yard full of beautiful, very large dandelions. The blossoms CANNOT have been sprayed with any pesticides, and should be thoroughly rinsed.

Ingredients:
1 quart yellow dandelion blossoms, well rinsed
1 gallon boiling water
1 (.18 ounce) package wine yeast
8 cups white sugar
1  orange, sliced
1  lemon slice

Directions:
Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C). Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a  cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.

Prep time: 1 hr
Cook time: 10 mins
Total time: 3 weeks
Yields: 4 quart jars

Calories: 197
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 50.7 g
Sugars: 50 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 9 mg
Chicken Tostadas
Category: world-cuisine
By Sonia S.

Chicken and veggie tostadas are baked in oven.

Ingredients:
2  skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6  corn tostada shells
1 cup shredded Mexican cheese blend
1  tomato, diced
¾  red onion, diced
¾  green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste  (Optional)
¼ cup sour cream, or to taste  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place chicken into a frying pan over medium heat. Sprinkle with   and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet. Bake in the preheated oven until crispy, 10 to 15 minutes. Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 tostadas

Calories: 311.9
Fat: 14.5 g
Saturated fat: 7.4 g
Carbohydrates: 26.5 g
Sugars: 2.5 g
Dietary fiber: 6 g
Protein: 19.6 g
Cholesterol: 54.8 mg
Sodium: 711.7 mg
Grilled Chicken Quesadilla


Ingredients:
boneless chicken breasts, black pepper, cayenne pepper, lime, white flour tortillas, chipotle hot sauce

Directions:
Butterfly Chicken Breast.
Coat Chicken lightly with Chipolte Sauce.
Sprinkle Chicken with Pepper mix.
Place on grill (preferably charcoal] for 20-30 Minutes (check often as to not overcook].
When Chicken is done, let rest for a few minutes then shred it with a fork.
Mix in more Chilpote Sauce with shredded Chicken (to taste].
In each Tortilla place 3-4 tablespoons of Chicken and 1/2 cup of Shredded Cheese.
Fold Tortilla's in half and place back on grill, lightly browning them. Careful not to lose fillings when turning.
Slice into quarters and serve with Sour Cream and Fresh Pico de Gallo.
Baked Cinnamon Apples
Category: desserts
By Amber 

Delicious apple slices baked in warm cinnamon goodness. It does not get more comforting than this! My grandma baked this all the time when I was little and I've been craving it ever since until I found this recipe.

Ingredients:
3  Golden Delicious apples - peeled, cored, and thinly sliced
⅔ cup water
2 teaspoons cold butter, cut into small pieces
1 ½ teaspoons all-purpose flour
1 teaspoon cornstarch
½ cup brown sugar
¼ teaspoon ground cinnamon
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Layer apple slices in the bottom of an 8-inch glass baking dish. Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish. Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 8-inch pan

Calories: 173.4
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 41.2 g
Sugars: 37.6 g
Dietary fiber: 2 g
Protein: 0.5 g
Cholesterol: 5.4 mg
Sodium: 64.2 mg
Asparagus-Spinach-Artichoke Casserole
Category: main-dish
By Steven James

Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.

Ingredients:
2 (15 ounce) cans asparagus, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (13.5 ounce) can spinach, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
½ cup vegetable broth, or to taste
½ teaspoon dried Italian seasoning, or to taste
½ teaspoon garlic powder, or to taste
1 (8 ounce) package cream cheese
½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Directions:
Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats. Preheat oven to 350 degrees F (175 degrees C). Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes. Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes. Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices. Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Prep time: 10 mins
Cook time: 33 mins
Total time: 53 mins
Yields: 1 9x13-inch casserole

Calories: 326.3
Fat: 29.5 g
Saturated fat: 17.8 g
Carbohydrates: 8.3 g
Sugars: 0.7 g
Dietary fiber: 2.8 g
Protein: 10.2 g
Cholesterol: 93.6 mg
Sodium: 599.7 mg
Tri-Color Summer Squash on the Grill


Ingredients:
zucchini, olive oil, garlic powder, parmesan cheese

Directions:
Slice the squash lengthwise into slabs 1/2 to 3/4 inches thick.
Mix olive oil with seasonings. Toss with squash slabs and let sit at least 10 minutes and up to several hours (refrigerated or in picnic cooler].
Drain and reserve the marinade.
Grill in batches over medium-high heat.
Cook 3-5 minutes per side, brushing reserved marinade onto the top before turning. You want them to brown quickly without becoming mushy but you don't want them to scorch.
Salt and pepper to taste.
Pass grated parmesan and/or horseradish sauce (1 tsp to 1 tbs horseradish -- horseradish fades as it ages so how much depends on how long the jar has been open -- blended into 1/2 cup sour cream], at the table.
The Creamiest Crock Pot Chicken


Ingredients:
boneless skinless chicken breasts, sour cream, cream cheese, onion, garlic cloves

Directions:
Place chicken in a greased slow cooker.
Mix remaining ingredients, EXCEPT sour cream or cream cheese, and pour over chicken.
Cover and Cook on High heat for 4 hours or Low heat for 6-8 hours.
30 minutes before serving, stir in sour cream or cream cheese.
Serve over pasta or rice.
Cranberry and Lime Soda


Ingredients:
sparkling water, cranberry juice, lime juice

Directions:
In a pretty glass plce ice cubes., Pour the cranberry juice in and the pour in the sparkling water., Top with the lime juice and enjoy!
Broasted Chicken


Ingredients:
chicken, lime juice, salt, flour, paprika, mustard powder, white pepper, eggs, salt

Directions:
put chicken in bowl and put lime jice and salt and leave for 1 hour.
in pan2-4 tablespoon water add in chicken and cover and cook it for 20 mins on lower heat.
now mix flour,salt pepper paprika ,mustard powder and bread crumbs.
whisk egg whites with 1 tablespoon water.
now steam chicken dip in whites and then flour mix.
and fry until chicken trun golden.then serve it.