xiaoxl/recipe_data huggingface dataset:
Lightened-Up Macaroni and Cheese
Category: pasta-and-noodles
By thedailygourmet

Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!

Ingredients:
cooking spray
6 ounces whole wheat elbow macaroni
1 (5 ounce) can evaporated skim milk, divided
1 teaspoon tapioca starch
5 ounces low-fat sharp Cheddar cheese, grated
2 teaspoons Dijon mustard, or more to taste
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Directions:
Coat an 8x8-inch baking dish with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish. Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 281.9
Fat: 8.2 g
Saturated fat: 4.5 g
Carbohydrates: 38.5 g
Sugars: 4 g
Dietary fiber: 3.5 g
Protein: 17.6 g
Cholesterol: 26.4 mg
Sodium: 400.6 mg
Shrimp, Jicama and Chile Vinegar Salad
Category: salad
By maddiesmom

This salad is very easy to make and very refreshing on a hot summer day.

Ingredients:
⅔ cup seasoned rice vinegar
⅓ cup white sugar
2 tablespoons seeded and minced fresh jalapeno pepper, or to taste
2 tablespoons chopped fresh cilantro, or more to taste
2 cups peeled, shredded jicama
1 pound cooked shrimp, shelled and deveined
3  tomatillos, husked and sliced
3  tomatoes, sliced

Directions:
Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate. Mound marinated jicama in the center of the plate and top with marinated shrimp. Pour remaining 1/3 of the dressing over salad.

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

Calories: 259.6
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 35.8 g
Sugars: 29.8 g
Dietary fiber: 4.6 g
Protein: 25.3 g
Cholesterol: 221.3 mg
Sodium: 1103.7 mg
Cherry Dessert Sauce


Ingredients:
frozen cherries, water, granulated sugar, cherry brandy, cornstarch, water

Directions:
In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,].
In a saucepan, combine 1/2 cup water, sugar & brandy (if using]. Place over medium-high heat & cook until sugar dissolves, stirring constantly.
Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
Serve warm over pudding, pound cake, ice cream, whatever.
R.s.c. Grilled Ginger Fruit


Ingredients:
mangoes, bananas, blueberries, sweet cherries, brandy, crystallized ginger, fresh lemon juice, cornstarch, sugar-free vanilla ice cream

Directions:
Spray a 9-inch square foil baking pan with non-stick cooking spray; place mango and banana slices in pan.
Stir in blueberries and cherries.
In small bowl, combine Splenda, brandy, ginger, lemon juice, and cornstarch; stirring until cornstarch dissolves.
Pour brandy mixture over fruit.
Cover pan tightly with foil.
Place on grid and grill on covered grill, over low to medium heat, until juices simmer and fruit is tender 20-30 minutes.
Remove from heat, and stir in the liqueur.
Scoop ice cream into small bowls and top with fruit mixture.
Mixed Fruit Parfaits


Ingredients:
cream cheese, sugar, lemon juice, blueberries, nectarines, strawberries, grapes

Directions:
Mix together the cream cheese, yogurt, sugar, and lemon juice., Fold in whipped cream., Put the blueberries in six parfait glasses., Add a spoonful or two of the whipped cream mixture., Add the peaches to each glass., Add the whipped cream again., Repeat with strawberries and grapes and more whipped cream., Sprinkle the sugar cookies on top.
Spicy Fig Orange Microwave Jam


Ingredients:
fresh figs, orange, sugar, lemon juice, ground ginger, ground cloves, cinnamon, butter

Directions:
Place the ingredients in a large ceramic or glass bowl or casserole (a 2-quart Pyrex measuring cup works great], stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
Place in microwave.
You will cook the fruit mixture on the high setting for approximately 15 minutes.
As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir.
Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous.
If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is.
If it is runny, cook it a couple minutes more.
You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
If you use a large Pyrex measuring cup, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.
Chocolate Nut Crunch Cluster


Ingredients:
"salted peanuts"

Directions:
melt butterscotch chips and semi-sweet chocolate chips with the paraffin wax in a medium saucepan until smooth.
remove from heat and stir in peanuts and chow mein noodles until covered.
Drop by the spoonful into 3inch cups or drop onto wax paper.  Let the clusters set and cool before eating.
Enjoy!
Easy Vegetable Beef Soup with Ground Beef
Category: soups-stews-and-chili
By PTRULL

Simple!  Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.

Ingredients:
2 pounds lean ground beef
4 (15 ounce) cans mixed vegetables
4 (16 ounce) cans diced tomatoes
1  onion, chopped
ground black pepper to taste
salt to taste

Directions:
In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot. Add chopped onion, mixed vegetables, and tomatoes. Give it a stir.  Reduce heat, and simmer for about 3 to 4 hours.  Season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 16 servings

Calories: 213
Fat: 12 g
Saturated fat: 4.8 g
Carbohydrates: 11.7 g
Sugars: 3.1 g
Dietary fiber: 5 g
Protein: 12.5 g
Cholesterol: 42.6 mg
Sodium: 536.6 mg
Pasta and Broccoli


Ingredients:
olive oil, garlic cloves, butter, salt, fresh ground pepper, cooked pasta, parmesan cheese

Directions:
Put the olive oil in a large skillet and heat.
Add the minced garlic and cook slightly (do not brown the garlic].
Add the frozen broccoli and cook about 8 minutes stirring occasionally, adding a little water now and then to make steam so that the broccoli cooks.
If you are adding chicken, add it now.
Add butter, salt, pepper, and the cooked pasta.
Serve with Parmesan cheese at the table.
Taco Rice
Category: side-dish
By MOTOR MOUTH

This tasty rice great addition to tacos either on the inside or out.  My fiance raves over this recipe.

Ingredients:
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix
1 ½ cups uncooked instant rice
1 (6 ounce) can black olives, drained and chopped
1 cup shredded Cheddar cheese
1 cup sour cream

Directions:
In a large pot, bring chicken broth, tomato sauce, and   to a boil. Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes. Stir in cheese and olives; mix well. Serve with sour cream.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 458.8
Fat: 26.4 g
Saturated fat: 14.1 g
Carbohydrates: 42.6 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 12.7 g
Cholesterol: 55 mg
Sodium: 1391.8 mg
Mascarpone Frosting
Category: desserts
By Fioa

This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.

Ingredients:
1 cup heavy whipping cream
½ (8 ounce) container mascarpone cheese
1 teaspoon vanilla extract, or more to taste
2 tablespoons white sugar

Directions:
Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.  Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

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

Calories: 88.1
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 2 g
Sugars: 1.6 g
Protein: 0.8 g
Cholesterol: 29.1 mg
Sodium: 9.4 mg
Low-Fat Sugar-Free Zucchini Bread/Muffins


Ingredients:
Equal sugar substitute, Splenda granular, flour, baking soda, salt, baking powder, cinnamon, walnuts, eggs, zucchini, applesauce, pure vanilla extract

Directions:
Mix dry ingredients in large bowl.
Then mix other ingredients in smaller bowl.
Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry].
Spoon into cupcake liners in pan.
Bake about 15-18 minutes at 400°F degrees.
(Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes].
Pecan Sandies
Category: desserts
By m-ann

Very good melt in your mouth cookies. Makes a bunch.

Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2  eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
½ cup white sugar for decoration

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 dozen

Calories: 90.3
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 8.8 g
Sugars: 4.5 g
Dietary fiber: 0.4 g
Protein: 0.9 g
Cholesterol: 3.9 mg
Sodium: 60.8 mg
Grilled fruity balsamic chicken with cilantro salad.


Ingredients:
skinless chicken breasts, molasses, cracked black pepper, romaine lettuce, cucumber, fresh cilantro, olive oil, cider vinegar, salt, fresh ground black pepper, parmesan cheese

Directions:
In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
Stir in the molasses and black pepper.
Remove from heat.
Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes].
Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
Remove the peaches and chicken from the grill and give them another coat of glaze.
---SALADDRESSING---.
Combine the cilantro and olive oil in a blender or processor and puree.
Whisk in the vinegar,onion, salt and pepper.
Toss the dressing through the prepared lettuce and cucumber.
---TOSERVE---.
To serve this dish, place the salad onto two plates.
Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.
Chocolate-Pumpkin Marble Cake


Ingredients:
butter, sugar, eggs, vanilla, canned pumpkin, flour, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, buttermilk, roasted unsalted peanuts, butter, corn syrup

Directions:
In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
Scrape half the mixture into another bowl.
Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture], beating after each addition just until blended.
Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering] the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
Let stand until the glaze is set, about 2 hours, or chill 30 minutes.
Cinnamon-Orange Sweet Potatoes


Ingredients:
sweet potatoes, butter, half-and-half, brown sugar, cinnamon, ground ginger, orange

Directions:
Lightly oil the sweet potatoes and roast them in a 450 degree oven until cooked through, 30 - 50 minutes. Set them aside to cool.
When the sweeet potatoes are cool enough to handle (but still warm], cut them in half and scoop the flesh from the skins into a mixing bowl. Discard skins.
Add the butter, half-and-half, sugar, cinnamon, ginger, and orange juice to the sweet potatoes and mash until the sweet potatoes are smooth. Add salt and pepper to taste.
Classic Whole Wheat Bread
Category: bread
By CHEWLY

A tasty, nourishing whole wheat bread that's easy to make.

Ingredients:
2 tablespoons white sugar
1 tablespoon active dry yeast
¾ cup warm water
¼ cup milk
1 tablespoon vegetable oil
1 cup whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1  egg, beaten

Directions:
In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.  Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush the risen loafs with lightly beaten egg.  Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 - 8x4 inch loaves

Calories: 111.5
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 20.7 g
Sugars: 2 g
Dietary fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 12.7 mg
Sodium: 162.5 mg
Soupe a La Courgette ( Zucchini Soup )


Ingredients:
zucchini, onion, garlic clove, parsley, cumin

Directions:
1. Place everything except the cheese into a pot, cover and simmer for 15 minutes.
2. Add the cheese and puree.
Chipotle Orange Chicken


Ingredients:
roasting chickens, garlic cloves, sea salt, dried chipotle chile

Directions:
Rinse chicken and pat dry with a paper towel.
Place chicken in an 9 x 13 pyrex baking dish.
In a small bowl, combine garlic, herbes de provence, agave, salt and chipolte.
Rub mixture onto chicken.
Pour orange juice over chicken.
Marinate chicken in the refrigerator, time permitting for up to 3 hours.
Bake at 350° for 1.5 to 2 hours.
Note: When grilling, I drained off the marinade and used the reserve to baste the chicken on the grill.
Pineapple Curd
Category: desserts
By LauraF

Pineapple curd is a delicious alternative to lemon curd. Use it as a cake filling, tart topping, or fold in some whipped cream to make a fruit dip!

Ingredients:
1 ½ cups fresh pineapple chunks
2 large egg yolks
2 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 pinch salt
2 tablespoons unsalted butter

Directions:
Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth. Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until thickened, 3 to 5 minutes. Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 15 mins
Yields: 1 1/3 cups

Calories: 51.2
Fat: 2.9 g
Saturated fat: 1.6 g
Carbohydrates: 6.1 g
Sugars: 4.5 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Cholesterol: 42.8 mg
Sodium: 16.1 mg
Tropical Fruit Kabobs With Coconut Ice Cream


Ingredients:
honey, cinnamon sticks, banana, lemon juice, star fruit, mango, kiwi fruit, vanilla ice cream, flaked coconut

Directions:
Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling] remove from heat and set aside.
Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
Makes 6 servings.
Blue Elephant Tom Yam Sour and Spicy Soup


Ingredients:
water, galangal, lemongrass, kaffir lime leaves, red chilies, mushrooms, fish sauce, lime juice, coriander leaves

Directions:
Bring 500 ml water to the boil, add chicken stock cube.
Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
Bring back to the boil.
Add prawns, fish sauce and chilli paste.
Simmer until cooked through.
Remove from heat, add lime juice.
Garnish with fresh coriander.
Pita Bread Salad


Ingredients:
olive oil, lemon juice, fresh oregano, dried oregano, garlic, lemons, zest of, sugar, salt, pepper, cucumber, cherry tomatoes, chickpeas, red onion, feta cheese

Directions:
Preheat oven to 350.
Arrange pita wedges in single layer on baking sheet.
Bake 5 minutes or until lightly toasted; set aside.
In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
Pour dressing mixture over vegetable and pita mixture until well coated.
Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
Serve at room temperature sprinkled with feta cheese.
Christmas Mince Pies


Ingredients:
butter, brown sugar, raisins, sultanas, black currants, granny smith apple, cinnamon, mixed spice, nutmeg, brandy, cake flour, cornflour, icing sugar, butter, egg, vanilla extract

Directions:
QUICK FRUIT MINCEMEAT:
Combine all ingredients and set aside for flavours to infuse.
PASTRY:
Sift flour, cornflour, and icing sugar.
Rub in the butter.
Beat egg and vanilla together then add, mixing well.
Knead into a ball without overhandling the pastry.
Roll out thinly on a floured board and cut into 3" rounds.
Reroll offcuts until all the pastry is used.
Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
Press edges together with the prongs of a fork and prick each top twice.
Bake at 350F for 18-20 minutes or until pale gold.
Leave to cool slightly before removing to cooking rack.
Dust lightly with icing sugar.
COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.
Sweet and Sour Dressing
Category: side-dish
By Janet Schiebrel

This is a delicious sweet and sour dressing. I've never met anyone that didn't like it.

Ingredients:
1 cup vegetable oil
⅔ cup white sugar
⅓ cup distilled white vinegar
¼ small onion, finely diced
1 teaspoon salt
¾ teaspoon dry mustard
½ teaspoon celery seed

Directions:
In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 308.5
Fat: 27.4 g
Saturated fat: 4.3 g
Carbohydrates: 17 g
Sugars: 16.7 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 291 mg
Banana Ice Cream


Ingredients:
bananas, fresh lemon juice, heavy cream

Directions:
Peel bananas, break into chunks and process with the lemon juice in food processor until smooth.
Stir in the simple syrup and heavy cream.
If your simple syrup was not chilled, chill entire mixture in refrigerator for at least an hour.
Freeze according to ice cream freezer manufacturer's instructions.
This will be a soft ice cream straight from the  ice cream maker. It can be frozen to firm up, but use within a day or two for the best flavor.
Porridge (Oatmeal)


Ingredients:
old fashioned oats, water, salt, sugar, bananas, raisins, ground cinnamon, butter, milk

Directions:
In a saucepan, combine the oats, water, salt, sugar, and cinnamon.
Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently.
Pour into bowls, and top each with a pat of butter, bananas, raisins, and a splash of cold milk.
Floating on a Cloud


Ingredients:
hazelnut-flavored liqueur, vodka, coffee, milk, lemon wedge, sugar, ground hazelnuts, maraschino cherry

Directions:
Pour the first 7 ingredients into a blender and mix until the ice is pureed, add more ice if you prefer a thicker consistency.
Grab a tall glass and rim it with the lemon and sugar.
Pour the cold coffee mixture into the prepared glass and add whipped cream to the coffee.
Next sprinkle on the ground hazelnuts and any sugar left over from rimming the glass and top it all off with a marshino cherry.