xiaoxl/recipe_data huggingface dataset:
Cajun Chicken Ragout
Category: soups-stews-and-chili
By Chef John

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Ingredients:
6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2  ribs celery, diced
1 pinch salt
1  green bell pepper, diced
1  red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

Directions:
Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan. Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes. Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine. Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes. Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot. Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 512.3
Fat: 31.4 g
Saturated fat: 9.5 g
Carbohydrates: 20.9 g
Sugars: 5.6 g
Dietary fiber: 3.4 g
Protein: 34.7 g
Cholesterol: 104.7 mg
Sodium: 1875.1 mg
3-Ingredient Sausage Balls


Ingredients:
breakfast sausage, cheddar cheese, Bisquick baking mix

Directions:
Mix all ingredients together., Roll into small balls., Bake in oven for 15 minutes at 350 degrees.
Barbecue Chicken-Cheddar Quesadillas


Ingredients:
chicken breasts, barbecue sauce, flour tortillas, sharp cheddar cheese, olive oil

Directions:
Preheat oven to 375°F.
Place chicken cutlets in a baking pan.  Drizzle 1/4 cup BBQ sauce over one side, flip and coat the opposite side of the cutlets with the remaining sauce.  Roast uncovered in the oven for 20 minutes.  When cooked through, remove from oven and set aside to cool for 5 minutes.  (Note: If preferred, you may grill the cutlets after marinating, but be sure to have extra barbecue sauce on hand for quesadilla assembly.].
Remove chicken from pan to a cutting board, reserving the barbecue sauce in the pan (DO NOT DISCARD SAUCE].  Slice chicken into thin strips (about 1/2 inch thickness] and return to baking dish, tossing the strips in the reserved barbecue sauce.
To assemble quesadillas, arrange tortillas on a clean work surface.  Sprinkle 2 tbs cheese onto one half of the tortilla, leaving the other half bare.  Arrange chicken strips atop cheese and top with 2 tbs. cheese.  Fold the other half of the tortilla onto the stuffed side.  Repeat until all quesadillas are assembled.
Preheat a large non-stick skillet over medium to slightly over medium heat.  Once pan is hot, drizzle 1 - 1 1/2 tbs. olive oil into the pan and evenly coat the bottom of the pan.  Carefully place two quesadillas in the pan and cook until lightly browned (2-5 minutes].  Carefully turn onto the opposite side and brown.  Repeat with remaining two quesadillas.
Allow quesadillas to cool for 2-5 minutes before slicing (or else all that delicious, melted cheese will ooze out, and no one wants that to happen].  With a pizza cutter, slice each quesadilla into quarters and serve immediately.
Garlicky Shrimp-Cilantro Tacos (Tacos De Camarones Al Mojo De Aj


Ingredients:
serrano chilies, butter, garlic, shrimp, fresh cilantro, kosher salt, corn tortillas, limes

Directions:
Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test], about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.
Spicy Orange Chicken


Ingredients:
chicken pieces, olive oil, salt, pepper, onion, garlic cloves, chicken broth, hot salsa, black beans, avocado

Directions:
Skin chicken. Rinse chicken; pat dry.
In a 4-quart Dutch oven or a very large skillet cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Repeat with remaining half of chicken. Remove all chicken from pan; sprinkle with salt and pepper. Set aside. Add onion, sweet pepper, and garlic to pan. Cook until onion and pepper are just tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, and salsa. Bring to boiling; reduce heat.
Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Add beans to chicken mixture; heat through. Transfer to a serving dish. Serve with chopped awocado, if desired. Makes 8 servings.
Parmesan Popcorn


Ingredients:
butter, olive oil, onion powder, garlic powder, parmesan cheese

Directions:
Pop the popcorn as package directs.
Meanwhile, in a small saucepan, combine butter, onion and garlic powders.
As soon as popcorn is done, transfer to a large bowl. Drizzle with seasoned butter and then toss with Parmesan cheese.
Candied Bacon Sticks
Category: meat-and-poultry
By kcs

Bacon on a bread stick makes this lower calories than bacon on a smokie and it's so good!

Ingredients:
cooking spray
2 pounds bacon, cut in half lengthwise
2 (3 ounce) packages thin breadsticks (such as Alessi®)
2 cups brown sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with aluminum foil or parchment paper and spray with cooking spray. Wrap 1 bacon strip around each breadstick, leaving about 1 inch uncovered on each end. Place wrapped breadsticks on the prepared baking sheet. Sprinkle brown sugar evenly over breadsticks. Bake in the preheated oven until bacon is crisp and browned, 50 to 60 minutes. Cool breadsticks on a piece of parchment paper or waxed paper sprayed with cooking spray.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 50 sticks

Calories: 136.8
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 16.2 g
Sugars: 11.3 g
Dietary fiber: 0.2 g
Protein: 5.3 g
Cholesterol: 13.2 mg
Sodium: 324.4 mg
Rosemary Orange Pound Cake


Ingredients:
butter, eggs, cake flour, baking powder, sugar, honey, fresh rosemary, dried rosemary, powdered sugar, fresh rosemary

Directions:
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease and lightly flour two 8x4x2-inch loaf pans.
Combine flour and baking powder.
Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
Beat in honey.
Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
(Batter may look slightly curdled.] Gradually add flour mixture, beating on low speed just until combined.
Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
Pour batter into prepared pans.
Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans for 10 minutes.
Remove from pans, and cool on wire racks.
For glaze, stir together powdered sugar and 2 teaspoons orange juice.
Drizzle over cakes.
If desired, top with rosemary sprigs.
Make-ahead tip: Prepare cakes as directed, except do not glaze.
Place in a freezer container, and freeze for up to 3 months.
To serve, thaw at room temperature.
Glaze as directed above.
Easy Chicken Enchilada Soup
Category: soups-stews-and-chili
By Gregory Chapman

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Ingredients:
2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1  white onion, diced
2 cloves garlic, minced
1 teaspoon salt  (Optional)
1 teaspoon ground cumin

Directions:
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 389.9
Fat: 5.4 g
Saturated fat: 1.3 g
Carbohydrates: 45.5 g
Sugars: 5.6 g
Dietary fiber: 12.1 g
Protein: 41.1 g
Cholesterol: 78.3 mg
Sodium: 1915 mg
Pasta Sauce With a Heart <3


Ingredients:
olive oil, onions, garlic, dried oregano, dried basil, black pepper, salt, crushed red pepper flakes, plum tomatoes, flat-leaf Italian parsley

Directions:
Drain artichoke hearts and coarsely chop, reserving marinate for the sauce.
Heat olive oil in a large saucepan.
Add onions, garlic, spices, and reserved marinade.
Saute over medium-low heat for about 10 minutes, or until onions and garlic are soft and translucent.
In a large bowl, AND with clean hands, lightly crush the whole plum tomatoes in their juices.
Add the tomatoes, cover and bring to a boil, then let simmer for about 30 minutes.
Add chopped artichokes and fresh parsley.
Stir and simmer for another 5 minutes.
Use to top 1 lb of your favorite pasta.
The Hidden Valley Pizza #RSC


Ingredients:
flour, extra virgin olive oil, ground pork, shallots, alfredo sauce, lemon zest, frozen spinach, mozzarella cheese, parmesan cheese, tomatoes, chives

Directions:
Preheat oven at 400 degrees.
On medium high heat in a non-stick cooking pan add oil, shallots,  ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan.  Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese.  Bake in oven for 25 minutes.  Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.
French Baguettes


Ingredients:
active dry yeast, warm water, unbleached all-purpose flour, kosher salt, egg, cold water

Directions:
In a small bowl dissolve yeast in 1/2 cup warm water.
Stir with a fork.
Set aside for 10 minutes.
Combine the flour and salt.
Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
Mix the dough until it is sticky enough to knead.
On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
Punch down the dough and divide into 4 pieces.
Roll each into a ball and shape into a baguette.
Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
(I use 2 baking sheets, with 3 smaller loaves per sheet].
Preheat the oven to 450 degrees.
Brush the baguettes with the egg-water mixture.
Score the loaves diagonally across the top with a sharp knife.
Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
Remove from the oven and cool on a rack before slicing.
Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!
Strawberry Lemon Slush


Ingredients:
water, lemon juice, sugar, fresh strawberries, strawberry, lemon slice

Directions:
Put 1 cup of water, lemon juice, sugar and 2 cups strawberries in blender container.
Adjust lid; blend till the berries are pureed and the sugar is completely dissolved.
In a pitcher combine strawberry mixture with remaining 2 cups water and a few drops of red food coloring; mix well.
Add crushed ice, sliced strawberries and lemon slices to strawberry mixture in pitcher.
American Chop Suey (Slow Cooker)


Ingredients:
lean ground beef, bacon, onion, green bell pepper, diced tomatoes, water, garlic cloves, elbow macaroni, salt, pepper

Directions:
Use a 6-quart slow cooker.
In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink.
Drain well and transfer to slow cooker.
Add everything else into the pot except for pasta and cheese.
Stir to combine.
Cover and cook on low for 6-8 hours.
Stir in the raw pasta and cook on high for ~30 minutes, or until pasta is bite-tender. Season to taste with salt and pepper.
Serve in a wide-mouthed bowl with a handful of cheese on each serving.
Banana Sultana Muffins


Ingredients:
sultana, apples, low-fat buttermilk, honey, unbleached white flour, stone-ground white cornmeal, baking powder, baking soda, brown sugar, ground ginger, ground cardamom, bananas

Directions:
Preheat oven to 375F and prepare muffin pans by either lining with cupcake papers or a light spritz with cooking spray.
Combine raisins and juice, let stand for 5 minutes.
Add buttermilk, egg whites, oil, and honey; whisk until smooth.
Sift flour, cornmeal, baking powder, baking soda together; add brown sugar and spices, whisk until mixed.
Add bananas and toss lightly.
Combine wet and dry ingredients and stir 'just to mix' (it will be lumpy].
Pour into prepared muffin tin, bake for 25 minutes (or until done].
Chocolate Cinnamon Nut Bars


Ingredients:
all-purpose flour, butter, sugar, baking powder, ground cinnamon, butter, brown sugar, eggs, vanilla, powdered sugar

Directions:
Heat oven to *350.
Combine flour, 3/4 cup of butter, sugar, baking powder and cinnamon in a large mixing bowl. Beat at medium speed until crumbly. Stir in nuts by hand.
Press dough onto bottom of an ungreased 13x9-inch baking pan. Bake for 15 to 18 minutes until firm.
Meanwhile, melt chips and 1/4 cup butter in a medium saucepan on low heat; stir until smooth.
Remove from heat; add brown sugar, eggs,and vanilla. Stir until well mixed. Pour mixture over hot baked crust. Continue baking for 20 to 25 minutes or until the center is set.
Cool completely and sprinkle with powdered sugar.
Spinach Wontons


Ingredients:
wonton wrappers, scallion, soy sauce, firm tofu, sesame seeds, ginger powder

Directions:
Heat a frying pan and add the sesame seed oil., Once hot, add the sliced scallions., Crumble the block of tofu over the frying mixture., Pour soysauce over it and mix., Let that simmer for 5 minutes while you slice the spinach., Remove from heat and stir in the spinach., Let this cool before continuing to the next step., You want the filling to be cool before assembling the wontons., Fry in 1/2 inch of vegetable oil., 2 minutes on one side, one minute on the other OR until crispy and golden brown.
Mediterranean Inspired Stuffed and Rolled Flank Steak


Ingredients:
sun-dried tomato, kalamata olives, fresh rosemary, dried rosemary, dried thyme, dried oregano, Dijon mustard, garlic cloves, garlic, olive oil, red wine vinegar, cracked black pepper, olive oil, water, Dijon mustard, garlic cloves, garlic, dried rosemary, olive oil, canola oil

Directions:
Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
Turn steak over and season well with salt and pepper.
Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
Roll steak up and tie with kitchen twine in about 3 places.
Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate].
Preheat oven to 375 degrees F and bring the steak to room temperature.
Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
Winger's Wing Sauce


Ingredients:
"brown sugar"

Directions:
Using a sauce pan on low heat from the stove add all the ingredients. Stir slowly. The stove doesn't need to be hot because all we're doing is melting the brown sugar into Frank's Red Hot.
After a few minutes all the brown sugar should have dissolved into the sauce. If it needs thickening add more brown sugar or let stand.
There is no step three. It's that easy.
Terri's Spicy Egg Burritos


Ingredients:
eggs, salsa, cheese, burrito-size flour tortillas

Directions:
Combine sausage, eggs, salsa and cheese.
Pour into 9x13 pan.
Bake at 350 until eggs are set, about 20 minutes.
Cut into 12 pieces of 2x4 inches.
Heat wraps a few at a time by wrapping in paper towel and zapping in the microwave about 20 seconds. This makes them flexible and less likely to tear. Don't heat them all at once unless you're faster than me, because they cool off as they wait.
Place one piece of egg on the lower edge of each wrap. Fold in the sides and roll up. Wrap in plastic wrap.
At this point, burritos may be kept in the fridge up to one week, or frozen on baking sheet [when solid, put in ziploc bag together] and kept up to 3 months.
To serve, remove plastic wrap and wrap loosely in paper towel. Zap on high in microwave about 1 minute if using from fridge, or about 2 minutes if frozen.
Note -- you can use the egg mixture to make "McMuffins" also. Cut into squares instead of rectangles. To use, heat in microwave the same as for burritos, whether thawed or frozen, and serve on a toasted and buttered English muffin. My daughter prefers them this way, so I usually make half the pan for her and half as burritos for my son.
Quick and Easy Chicken and Ham Corn Chowder
Category: soups-stews-and-chili
By drmomof2boys

This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.

Ingredients:
1 tablespoon bacon drippings
1 cup chopped deli-style ham
10 ounces diced cooked chicken
1 cup peeled and diced potatoes
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can  low-sodium chicken broth
½ cup low-fat (1%) milk

Directions:
Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

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

Calories: 289.9
Fat: 9.2 g
Saturated fat: 2.7 g
Carbohydrates: 34.8 g
Sugars: 5.2 g
Dietary fiber: 3.3 g
Protein: 20.6 g
Cholesterol: 51.3 mg
Sodium: 802.1 mg
Black Bean Chicken Chili


Ingredients:
boneless skinless chicken breast halves, onion, green pepper, garlic cloves, chicken broth, stewed tomatoes, black beans, salt, salsa, chili powder, ground cumin, cheddar cheese, monterey jack cheese

Directions:
Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
Serve with shredded cheese, if desired.
Kale Chips
Category: appetizers-and-snacks
By Theresa Peters

Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

Ingredients:
1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 2 servings

Calories: 174.4
Fat: 8.3 g
Saturated fat: 1.1 g
Carbohydrates: 22.5 g
Dietary fiber: 4.5 g
Protein: 7.4 g
Sodium: 256.7 mg
Butternut Squash Leek Soup


Ingredients:
head of garlic, olive oil, salt, leeks, water, chicken broth, pepper

Directions:
Remove white papery skin from garlic head (do not peel or separate the cloves]. Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
Separate cloves and squeeze to extract garlic. Discard skins.
Heat oil in a large saucepan over med-high heat.
Add leek & sauté for 5 minutes or until tender.
Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
Reduce heat and simmer for 10 minutes or until squash is tender.
Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
Repeat for remaining mixture.