xiaoxl/recipe_data huggingface dataset:
Savory Buttermilk Meatloaf
Category: main-dish
By Chef John

This meatloaf recipe is very flavorful, and as the proverbial description goes, 'melts in your mouth.' As far as vegetables, I only used onions, but their sweetness, along with the simple brown sugar glaze, were a great counterpoint to the others flavors.

Ingredients:
2 tablespoons butter
1  yellow onion, diced
2 ½ pounds ground chuck
1 cup dry bread crumbs
¾ cup buttermilk
½ cup ketchup
2  eggs, beaten
1 tablespoon Worcestershire sauce
2 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot sauce
½ teaspoon dried tarragon
½ teaspoon Italian seasoning
¼ cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon cider vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature. Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes. Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf. Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 559.5
Fat: 29.7 g
Saturated fat: 12.3 g
Carbohydrates: 33.6 g
Sugars: 18.1 g
Dietary fiber: 1.7 g
Protein: 38.3 g
Cholesterol: 191.7 mg
Sodium: 1614.8 mg
Apple-icious Pork Tenderloins


Ingredients:
onion, apples, cider vinegar

Directions:
Salt and pepper the pork to taste.
Combine all ingredients in the slow cooker/Crock Pot (brown pork if desired]; cover and cook on low for 7 to 9 hours.
Serve with rice.
Serves 4 to 6.
Boko Boko Harees (Burundi)


Ingredients:
bulgur wheat, chicken breasts, onion, salt, chicken giblets, onion, turmeric powder, water, sugar, water, ghee

Directions:
Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much.
Drain the wheat and place in a pot with the chicken breasts and enough water to cover.
Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes.
Meanwhile, cut up the chicken giblets into very small pieces.
In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside.
Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked.
Fry the onions in the remaining ghee until they are crispy.
Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary.
Serve with the turmeric sauce and fried onions.
Becky's Taco Soup


Ingredients:
hamburger, onion, chili beans, Rotel Tomatoes, black beans, white shoepeg corn, water

Directions:
Brown hamburger and onion, drain.
Add to the hamburger and onion the rest of the ingredients.
Stir.
Heat and let simmer an hour to let flavors combine. (great for the crockpot].
Enjoy by topping with fritos, shredded cheddar cheese and sour cream.
Ginger Cake Muffins


Ingredients:
plain flour, baking powder, caster sugar, butter, eggs, sour cream, golden syrup, glace ginger, cream cheese, icing sugar

Directions:
Preheat oven to 180C.
Place the flour, baking powder and sugar in a bowl.
Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
Add the butter mix to the dry ingredients and mix until just combined.
Line two 12 cup muffin tins with papers and fill 3/4 full and bake in oven for 18-20 minutes. Cool in tin for 5 minutes the flip onto wire rack.
For the icing process the cream cheese till smooth, add in the icing sugar and mix till fluffy, add the colouring and lemon essence.
Yellow Squash and Tofu Stir Fry
Category: world-cuisine
By malevolentglitter

A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.

Ingredients:
1 tablespoon olive oil, or as needed
3 cloves garlic, minced
1  yellow squash, cut into bite-size cubes
1  zucchini, cut into bite-size cubes
1 (12 ounce) package extra-firm tofu, cut into bite-size cubes
¼ cup brown sugar
3 tablespoons soy sauce
1 tablespoon sriracha sauce
salt and ground black pepper to taste

Directions:
Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl. Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes. Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 servings

Calories: 232.9
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 27.6 g
Sugars: 19.7 g
Dietary fiber: 2.7 g
Protein: 11.7 g
Sodium: 1186.7 mg
Ricotta Hotcakes With Honeycomb Butter


Ingredients:
unsalted butter, honey, ricotta cheese, milk, eggs, plain flour, baking powder, salt, butter

Directions:
For the honeycomb butter-put ingredients in a processor and blend until smooth.  Shape into a log on cling film, seal and chill for a couple of hours.
Mix ricotta, milk and yolks in large bowl.  Sift in the flour, baking powder and salt until just combined.
Beat the egg whites until in stiff peaks.  Fold through the ricotta batter in two batches with a metal spoon (this can now be stored for up to 24 hours].
Lightly grease a large non stick frying pan with butter and drop 2 tbsp batter per hotcake into the pan (don't cook more than 3 per batch].
Cook over a med-low heat for 2 minutes or until cakes have golden undersides.  Turn and cook until golden.
To serve, stack 3 hotcakes, top with strawberries and a slice of honeycomb butter.
Blueberry Pancakes


Ingredients:
flour, caster sugar, baking powder, baking soda, salt, ground nutmeg, eggs, buttermilk, butter, fresh blueberries, frozen blueberries

Directions:
Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
Put the eggs into a medium bowl and beat until frothy.
Beat in the buttermilk, mixing well.
Stir the buttermilk mixture into the dry mixture, mixing to combine.
Stir in half of the melted butter.
Heat a large cast iron skillet over medium heat.  (if you are lucky enough to have one, if you don’t a large non-stick one will do]
Treat the skillet with some of the remaining butter.
Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
Scatter some blueberries on top of each.
Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown.  (about 2 to 3 minutes]
Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more]
Repeat process, greasing skillet each time with more butter.
Keep pancakes warm in a slow oven until all are cooked.
Serve with pats of butter and Maple syrup.
Cooked bacon is heavenly with these!
Velveeta Broccoli Rice Casserole


Ingredients:
frozen broccoli, onion, Cream of Anything Soup Mix, milk, Velveeta cheese, cooked rice, pepper

Directions:
Spray a 2-quart baking dish with cooking spray and preheat oven to 350°F.
Saute onion until soft and translucent.
Cook broccoli in boiling  water for about ten minutes or until almost tender; drain very well.
Mix all ingredients and place in baking dish.
Bake for 25 minutes.
Shorecook's Nutter Butter® Cookie Balls
Category: desserts
By SHORECOOK

I wanted a cookie ball that didn't need refrigeration. Using peanut butter instead of cream cheese gave me just that. The texture is different than that of cake balls, but they are so much easier to make and just as delicious!

Ingredients:
16 ounces peanut butter sandwich cookies (such as Nutter Butter®)
½ (16 ounce) jar peanut butter (such as Jif®)
½ (24 ounce) package chocolate candy melts
¼ cup multicolored candy sprinkles

Directions:
Cover a baking sheet with parchment paper and set aside. Crush   in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes. Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping. Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments. Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 20 cookie balls

Calories: 272.2
Fat: 14.1 g
Saturated fat: 6.1 g
Carbohydrates: 27.3 g
Sugars: 3.1 g
Dietary fiber: 2 g
Protein: 5.8 g
Sodium: 138 mg
Sesame Chicken Skillet


Ingredients:
flour, salt, black pepper, boneless skinless chicken breast, garlic, fresh mushrooms, chicken broth, toasted sesame seeds

Directions:
Combine flour, salt, and pepper; toss chicken with flour mixture to coat evenly.
Heat a non-stick skillet then coat it with sesame oil; add garlic and chicken; fry until browned, stirring only infrequently;  to keep chicken from sticking to skillet add a little broth as needed; place mushrooms on top of chicken and add 1/4 cup chicken broth; reduce heat to low, cover and simmer 10-12 minutes, adding chicken broth and stirring every few minutes as needed to keep chicken from drying and sticking to pan.
At end of the 10-12 minutes braising time, stir in 1-3 tablespoons additional broth until sauce is preferred consistency; stir in Sesame Ginger dressing; serve over cooked rice; sprinkle each serving with toasted sesame seeds.
NOTE: Sesame Ginger dressing may be found in the refrigerated salad dressing section of your grocery store ~ I found Litehouse brand Sesame Ginger Dressing & Sauce next to my store's fresh produce.
Korean-style Broiled Tofu


Ingredients:
firm tofu, soy sauce, Splenda sugar substitute, garlic clove, toasted sesame seeds, green onions

Directions:
Preheat the broiler.
Cut the tofu into 1/2" slices.
Lightly brushed a rimmed baking sheet(s] with vegetable oil, place the tofu in a single layer on the sheet(s] and lightly brush the top with oil.
Broil, as close to the heat as possible until the tofu is lightly browned.
Turn over and brown on the other side.
Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste.
Heat the soy mixture to a boil in a large pan over medium heat.
Gently add the tofu in a single layer.
Turn down to a simmer and cook for 2 to 3 minutes, spooning the mixture over the top of the tofu.
Sprinkle with the green onions and serve.
Peach Apertif


Ingredients:
grapefruit juice, grapefruit

Directions:
Pour schnapps and grapefruit into 2-quart pitcher; stir until mixed.  Refrigerate until cold, about 1 hour.
At serving time, add ice cubes and stir.  Pour into tall glasses and garnish with grapefruit wedges, if desired.
Low Carb Jambalaya
Category: soups-stews-and-chili
By Morgan Mallory

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2  andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3  green bell peppers, seeded and diced
2  zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Directions:
Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes. Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 259.8
Fat: 8.5 g
Saturated fat: 2.7 g
Carbohydrates: 14.5 g
Sugars: 3.8 g
Dietary fiber: 3.7 g
Protein: 31.8 g
Cholesterol: 166.6 mg
Sodium: 974.5 mg
Big Brother Ted's Veggie Beef "stoup"!


Ingredients:
stewing beef, white potatoes, corn, frozen corn, head of cabbage, garlic, diced tomatoes, onions, beef broth

Directions:
Large stock Pot (4 gal or more].
Brown beef, put in stock pot, add frozen veggies, garlic and potatoes, stirring to mix, then add onions, cabbage and stir in seasonings. Add broth to cover. Bring to a boil, reduce heat, cover and simmer 2 hours until potatoes and meat are tender.
Makes approximately 3-31/2 gal. Feeds 10-12 "stoup" lovers. Serve with fresh baked bread or crackers with REAL butter -- to heck with cholesterol (his words!].  Even better the next day!
Spinach Artichoke Dip


Ingredients:
coconut oil, bouillon cube, garlic cloves, artichoke hearts, frozen chopped spinach, part-skim ricotta cheese, mayonnaise, reduced-fat cream cheese, part-skim mozzarella cheese, nutmeg, salt, fresh ground pepper

Directions:
Preheat oven to 375 degrees F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally,    4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden. Remove from heat and cool.
3. In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.
Butterscotch-Chocolate Milkshake (Alcoholic)


Ingredients:
"irish cream"

Directions:
Mix all ingredients into martini shaker.  Fill with ice.  Shake., Serve and enjoy.
Easy Cheesy Breadsticks


Ingredients:
focaccia bread, olive oil flavored cooking spray, cheddar cheese, swiss cheese

Directions:
Heat oven to 400 degrees F.
Line a baking sheet with nonstick foil.
Cut focaccia in half lengthwise with a long serrated knife.
Cut each half into 1-inch wide strips.
Place on baking sheet; coat with cooking spray.
Bake 12-14 minutes, turning once, until lightly toasted.
Remove from oven.
Push sticks together (it's easier to sprinkle them this way]; sprinkle with cheese.
Bake 1-2 minutes, just until cheese melts.
Honey Mustard Pork Chops


Ingredients:
white wine, garlic, salt, pepper

Directions:
In large bwl cmbine coup, wine, honey-mustard, minced garlic, little salt and mix well.
place pork chops, sprinkled with a bit of pepper, in a sprayed 5 qt (5L] crockpot and spoon mixture over chops.
cover and cook on low for 5-6 hours.
to serve- lift from crockpot, stir sauce to mix well and serve with chops.
I am serving over egg noodles.
optonal:  to serve with potatoes- cut up into quarters-3 potatoes and place in slow cooker before adding pork chops.  mmmmmm.
Rosemary-Ginger Cocktail
Category: drinks
By SandyG

Rosemary and ginger give both a piney taste and a little bite to these gin cocktails.

Ingredients:
1 cup sugar
1 cup water
⅓ cup packed fresh rosemary leaves
⅓ cup coarsely chopped fresh ginger
¼ teaspoon black pepper
1 cup gin
1 cup rosemary-ginger simple syrup
1 cup sparkling water
½ cup fresh lime juice
10  ice cubes

Directions:
Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature. Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use. Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

Prep time: 10 mins
Cook time: 1 min
Total time: 1 hr 15 mins
Yields: 8 cocktails

Calories: 178.3
Fat: 0.1 g
Carbohydrates: 27.2 g
Sugars: 25.3 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 5.7 mg
Italian Ricotta Pie


Ingredients:
flour, salt, butter, water, ricotta cheese, flour, salt, fresh lemon rind, vanilla, eggs, sugar

Directions:
To make crust, mix flour and salt in medium bowl.
Cut in butter until mixture looks like coarse crumbs.
Stir in egg yolk and water.
Roll out, place crust in 10" glass pie plate and flute the edges.
For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
Beat in eggs and add sugar gradually.
Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes].
Cooked Pumpkin [native America]


Ingredients:
"fresh pumpkin"

Directions:
Here is the method I  use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
Preheat the oven to 350 degrees F. and bake the pumpkin  quarters 45 minutes, until tender.
Remove from the oven and scrape the flesh from the skin.
Place in a food processor and puree.
Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.
Maple Granola


Ingredients:
rolled oats, unsweetened coconut, wheat germ, pecans, walnuts, sunflower seeds, roasted sunflower seeds, salt, maple syrup, vanilla extract, raisins

Directions:
In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well.
In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.
Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for 2 hours, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. When the granola is a light golden brown, remove it from the oven and cool completely on the pans.
Transfer the granola to a large bowl, and mix in the raisins and any additional dried fruit desired—dates, figs, currants, cranberries, cherries, apricots, blueberries, etc.
Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
Mediterranean Zoodles with Shrimp
Category: seafood
By France C

This low-carb pasta alternative gets topped with shrimp, olives, tomatoes, and feta for a healthy and quick meal. Take care not to overcook the zucchini noodles to prevent them from becoming mushy.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste
20  cherry tomatoes
⅓ cup pitted Kalamata olives, coarsely chopped
4 medium zucchini, cut into noodles with a spiralizer
2 teaspoons oregano
1  lemon, juiced
⅓ cup crumbled feta cheese

Directions:
Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl. Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes. Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.

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

Calories: 397.6
Fat: 24 g
Saturated fat: 5.1 g
Carbohydrates: 26.1 g
Sugars: 3.9 g
Dietary fiber: 5.2 g
Protein: 24.5 g
Cholesterol: 167.8 mg
Sodium: 694.6 mg
Chewy Oreo Sugar Cookies


Ingredients:
butter, sugar, egg, vanilla, Jell-O Oreo instant pudding & pie filling mix, baking soda, salt, flour

Directions:
Mix butter and sugar until fluffy., Add vanilla and egg and mix until smooth., In a separate bowl, combine pudding mix, baking soda, salt and flour., Fold dry mixture into wet mixture., Roll into 1 inch balls and drop onto ungreased cookie sheet., Bake at 350 for approximately 8-10 minutes.
Carne En Su Jugo


Ingredients:
bacon, sirloin tip steaks, top round beef, cilantro stems, garlic cloves, salt, canned pinto beans, lime, sour cream, cilantro, flour tortillas, corn tortilla

Directions:
Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot].
Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
Serve corn or flour tortillas on the side.
Punjabi Pea and Mint Soup


Ingredients:
red lentil, leek, potatoes, carrots, celery, water, garlic cloves, curry powder, of fresh mint

Directions:
Rinse lentils and peas, and add to stock pot with vegetables and water.
Add garlic, spices and stock powder and bring to the boil.
Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
Add freshly chopped mint and season with salt and pepper. Stir and serve.
Addictive Taco Soup


Ingredients:
ground beef, crushed tomatoes, whole corn, black beans, kidney beans, pinto beans, onion

Directions:
"Pour all ingredients into crockpot.  Cook on low - uncovered for 4-6 hours.  Serve with fritos/tortilla chips, sour cream and shredded cheese."
Rich  and Creamy Peanut Butter Pie


Ingredients:
cream cheese, sweetened condensed milk, creamy peanut butter, prepared graham cracker crust

Directions:
In a large mixing bowl, beat together cream cheese, sw. cond milk, whipped topping and peanut butter.  (mixture will get very thick after chilling].
Pour into pie shell.  Cover and chill at least 3 hours before serving.
Black Cherry Popsicles


Ingredients:
lime juice, honey

Directions:
Place all ingredients in a 5-quart food processor.  Using a chopping blade, pulse until mixture is coarsely chopped.  Then process continuously until smooth and frothy.
Using a wire mesh sieve, strain mixture to separate any cherry skins or chunks to reach a smoother consistency.
Pour mixture into popsicle mold and freeze for 3-5 hours or until frozen solid.
To release popsicles, carefully run warm water only over the bottom of the mold.  Gently twist and pull the popsicles out of the mold.
Enjoy!