xiaoxl/recipe_data huggingface dataset:
Carrot & Zucchini Ribbons With Pesto


Ingredients:
carrots, zucchini, pesto sauce, salt, pepper

Directions:
Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
Pour 1/2 inch of boiling water into a saucepan and add the carrots.  Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes.  Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged].  Drain.
Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.
Baked Hominy Grits with Cheese


Ingredients:
water, milk, salt, hominy grits, eggs, sharp cheddar cheese, butter

Directions:
Combine water, milk, salt, and grits in a saucepan.
Bring to a boil.
Lower heat and simmer until thickened, stirring occasionally.
Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese.
Pour into a buttered 1 quart casserole; dot with butter.
Bake in 350 F for 40 minutes or until lightly browned.
Curry in a Hurry


Ingredients:
chicken, olive oil, yellow onion, curry powder, plain yogurt, heavy cream, diced tomatoes, salt, cilantro

Directions:
Directions:, Heat oil in pan, add onion, cook med-low 7 minutes., Sprinkle with curry powder, stir and cook 1 minute., Add yogurt and cream, cook 3 minutes., Stir in chicken, tomatoes,salt and pepper, cilantro til heated thru., Serve over hot Basmati rice.
Low Fat Sweet & Sour Pork Stir-Fry


Ingredients:
boneless pork loin, pineapple chunks in juice, Worcestershire sauce, cornstarch, salt, fresh ground black pepper, canola oil, broccoli florets, carrot, onion, garlic clove, fresh ginger

Directions:
Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
NUTRITION INFO.
Calories: 202
Fat: 6 g
Carbohydrates: 20 g
Protein: 18 g.
Almond-Coconut Bars


Ingredients:
all-purpose flour, brown sugar, margarine, eggs, sugar, corn syrup, butter, vanilla, cinnamon, nutmeg, unsweetened coconut

Directions:
Crust: Mix flour and sugar.
Cut in the margarine until mixture resembles coarse crumbs.
Press firmly into a greased and floured 9 inch square cake pan.
Bake at 375°F for 15 minutes.
Topping: Combine eggs, sugar, surup, butter, vanilla, cinnamon, and nutmeg, and beat together.
Stir in the nuts and coconut.
Spread evenly over the crust.
Bake for 20-25 minutes or until set and golden.
Cool thoroughly before cutting.
Thai Vegetable Curry


Ingredients:
onion, garlic, red curry paste, kaffir lime leaves, sweet potatoes, pumpkin, zucchini, eggplant, green beans, button mushrooms, bamboo shoots, pepper

Directions:
In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using]. Cover and simmer for 10-15 minutes or until vegetables are tender.
Remove kaffir lime leaves and serve on a bed of steamed rice.
Smokey Chili Lime Hummus


Ingredients:
chickpeas, water, lime, juice of, lime zest, olive oil, chipotle chile in adobo, garlic cloves, cumin, sun-dried tomatoes packed in oil, cilantro, salt

Directions:
Combine all ingredients in a Food Processor or Blender., Puree until Smooth., Add Salt to taste., Cover with plastic wrap and chill at least 4 hour for flavours to blend.
Chicken and Sausage Jambalaya


Ingredients:
chicken thigh fillet, margarine, onions, garlic cloves, celery, bell pepper, water

Directions:
Season diced chicken generously with creole seasoning., Add margarine to large saucepan and fry chicken., Add all vegetables and saute for 10 minutes., Add sausage and rice, cook for 10 minutes, mixing as you go., Add water, stir well and keep covered until rice is fully cooked.
Banana Pistachio Pie


Ingredients:
cinnamon graham cracker crumbs, reduced fat margarine, fat-free sugar-free instant pistachio pudding mix, nonfat milk, banana, ground cinnamon

Directions:
Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly.  Press onto bottom of 9-inch pie plate.
Prepare pudding mix according to box directions, using 2 1/2 cups milk.  Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
Pour into prepared crust.
Refrigerate at least 1 hour.
Top with additional whipped topping before serving, if desired.
Veggie Fajitas


Ingredients:
olive oil, garlic cloves, green bell peppers, yellow bell peppers, onion, mushroom, green onions, lemon pepper, flour tortilla, cheddar cheese, lettuce, tomatoes, sour cream

Directions:
In a large frying pan over a medium heat, saute olive oil and garlic.
Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers.
Let the peppers saute for 2 minutes, stir in the onions.
After two minutes add the mushrooms and green onions to the frying pan.
Season the vegetables with lemon pepper to taste and stir well.
Cover the frying pan and cook until all of the vegetables are tender.
Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, and sour cream.
Meal Replacement Fruit Smoothies


Ingredients:
milk, Splenda sugar substitute

Directions:
Pour milk or fruit juice into smoothie maker or blender (ALWAYS add all liquid ingredients to smoothie maker or blender FIRST].
Add instant breakfast powder and Splenda, if using, to smoothie maker or blender.
Add frozen yogurt to milk mixture.
Add fruit to smoothie mixture.
Place top on blender or top and stir stick on smoothie maker and blend well.
Note: Larger chunks of fruit will not be as easy to measure, either measure them out before freezing and store in single-serving containers or use twice the amount of frozen fruit in blender or smoothie maker.
If mixture is too thick when blended add a little more milk or fruit juice until desired consistency.
Pour and enjoy!
Kielbasa Stew


Ingredients:
kielbasa, cabbage, potatoes, chicken broth, diced tomatoes

Directions:
Slice sausage and put in crockpot., Add cabbage potatoes carrots chicken broth and diced tomatoes., Add Italian seasoning for flavor., Cook on high for 3 to 4 hours., It will cook down and make more juice.
First Prize Strawberry Rhubarb Crisp
Category: desserts
By xMichellex

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
½ cup brown sugar
½ cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
½ cup white sugar
1 tablespoon cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer. Bake in the preheated oven until bubbling, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 256.9
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 40.2 g
Sugars: 22.7 g
Dietary fiber: 2.3 g
Protein: 2.9 g
Cholesterol: 24.4 mg
Sodium: 71.3 mg
Gingerbread Biscotti


Ingredients:
flour, dark brown sugar, ground ginger, baking powder, cinnamon, salt, nutmeg, baking soda, pecans, molasses, eggs, orange zest

Directions:
Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat].
Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
Mix in briefly nuts and fruit.
Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
Let cool on a rack about 10 minutes.
Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
Place biscotti back on pan, cut sides down, (ok to reuse parchment] and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
Let cool completely, store in airtight container.
Super Easy Make Ahead Appetizer: Fig Compote and Cheese


Ingredients:
"cheese"

Directions:
Spoon about a tablespoon of the Fig Compote neatly into the bottom of each small drinking glass.
Take the block of cheese and cut it into sticks about 10 cm (4 inches] long by 2.5cm (1 inch] wide and at least 1.5 cm (1/2 inch] so that the sticks don't break in half too easily.
Stand 3 cheese sticks in the glass in the compote so that each guest has an individual serving to dip and eat.
Refrigerate until needed. Circulate with your guests! Enjoy!
Elvis Presley Cake
Category: desserts
By Sandy

Are you lonesome tonight? This cake will have you itchin' like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much.

Ingredients:
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
2 cups white sugar
1 (8 ounce) package cream cheese
½ cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.

Yields: 1 - 9x13 inch pan

Calories: 337
Fat: 12.7 g
Saturated fat: 5.1 g
Carbohydrates: 55.6 g
Sugars: 49.4 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Cholesterol: 20.4 mg
Sodium: 196.6 mg
Syrian Rice


Ingredients:
long grain white rice, butter, spaghetti, orzo pasta, hot water, salt

Directions:
Wash the rice in strainer.
Soak rice for 15 minutes in hot water.
Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
Be careful not to burn the butter.
Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo] in your pan.
Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
You want a nice light brown color.
After rice is browned, add 4 Cups Hot Water and Salt.
Cover and bring to a boil.
You want it to boil briskly for about 5 minutes.
Turn heat to LOW and cook until all the water is absorbed.
This should take about 15 minutes with Very Low heat.
You might want to stir once or twice to make sure it is not burning.
Uncover when you are ready to serve and make sure to stir it again at this point.
Betty Crocker's Banana Bread


Ingredients:
sugar, butter, margarine, eggs, bananas, buttermilk, vanilla, all-purpose flour, baking soda, salt

Directions:
Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees F.
Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Add bananas, buttermilk, and vanilla.
Beat until smooth.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts.
Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Weight Watchers Low-Fat Chicken Pot Pie


Ingredients:
whole wheat flour, whole wheat flour, whole wheat flour, carrot, cremini mushroom, yellow onion, boneless skinless chicken breasts, salt, black pepper

Directions:
Prepare dough first.  In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal.  Add in yogurt and mix thoroughly.
Form dough into 4 equal balls.  Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use].  If dough is frozen, make sure to thaw completely before using.
For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil.  Add carrots, mushrooms, and onions.  Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes].
Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste].  Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes].
Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole.  Lift dough onto 1 filled dish.  Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape.  Repeat procedure for other pies.  Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree  oven.
Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen].
Let pies cool for 10 minutes before serving.
Apple Cheesecake Snack Bars
Category: desserts
By Lisa

These apple cheesecake snack bars are rich and delicious with a crumbly streusel topping. My family devours the entire pan every time I make them.

Ingredients:
1 teaspoon butter, or as needed
1 ½ cups graham cracker crumbs, or more as needed
⅓ cup butter, melted
2 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
3  Granny Smith apples - peeled, cored, and diced
2 tablespoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup brown sugar
½ cup all-purpose flour
1 tablespoon finely chopped walnuts, or to taste  (Optional)
¼ teaspoon ground cinnamon
¼ cup butter, cut into small pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan. Mix graham cracker crumbs and melted butter together in a bowl until crumbly, adding more crumbs if mixture is too wet. Press crust into the prepared baking pan. Bake in the preheated oven until golden and set, 7 to 8 minutes. Remove from the oven and set aside. Beat cream cheese and 1/2 cup sugar using an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating after each addition. Beat in vanilla extract on low speed until mixture is blended. Pour filling over warm crust. Stir apples, 2 tablespoons sugar, cinnamon, nutmeg, and allspice together in a separate bowl; spoon evenly over filling. Mix brown sugar, flour, walnuts, and cinnamon for streusel together in a bowl. Mix or cut butter into walnut mixture using your fingers or a knife until crumbly. Sprinkle over apple layer. Bake in the preheated oven until cheese filling is set, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes. Cut into small squares and refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 2 dozen

Calories: 192
Fat: 12.3 g
Saturated fat: 7.3 g
Carbohydrates: 18.6 g
Sugars: 13.2 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 48.3 mg
Sodium: 127.4 mg
Shushumow
Category: bread
By MyHalwad

Shushumow, which also has many other names (kalkals, zinanaande), is one of the delicacies made during holidays and weddings in Somali culture! It's a fried pastry made with flour, eggs, and water (some recipes call for milk) tossed in simple sugar syrup. The dough is shaped into small balls, flattened, and curled over. It is crispy on the outside and little bit soft in the inside. Shushumow is one of my favorites.

Ingredients:
1 ½ cups all-purpose flour
⅓ cup canola oil
1 large egg
3 tablespoons white sugar
½ teaspoon baking powder
¼ teaspoon salt
¼ cup warm water
2 cups canola oil for frying
½ cup white sugar
¼ cup water
¼ teaspoon ground cardamom

Directions:
Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes. Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow. Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels. Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 30 shushumow

Calories: 389.7
Fat: 20.9 g
Saturated fat: 2.2 g
Carbohydrates: 47 g
Sugars: 23 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Cholesterol: 31 mg
Sodium: 150.4 mg
Sparkling Fruit Smoothie


Ingredients:
strawberry, pineapple chunk, sparkling water

Directions:
Combine sherbet and fruit in a blender and blend until thick and smooth., Stir in sparkling water until thoroughly mixed.  Enjoy!
Southwest White Chicken Chili
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Ingredients:
1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

Directions:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often. Stir the soup, water, corn and beans in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  Sprinkle with the cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 7 -1/2 cups

Calories: 322.8
Fat: 9.4 g
Saturated fat: 2.5 g
Carbohydrates: 36.6 g
Sugars: 3.5 g
Dietary fiber: 8.6 g
Protein: 24 g
Cholesterol: 46 mg
Sodium: 719 mg
Fried Stuffed Olives


Ingredients:
garlic, anchovy paste, lemon, zest of, fresh thyme, fresh basil, flour, eggs, olive oil

Directions:
Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil., Stuff olives using a pastry bag., Roll stuffed olives in the flour, dip in eggs and then roll in crumbs., Fry in oil at 250 to 275 degrees until crisp and golden brown., Drain on a paper towels., Serve hot.
Sweet Potatoes With Curried Beef, Mushrooms and Sour Cream


Ingredients:
sweet potatoes, ground beef, mushrooms, curry powder, ketchup, sour cream, green onion, water, ketchup, fresh chili pepper, salt, fresh cilantro

Directions:
Peel and roast sweet potatoes at 400°F for 45 minutes to an hour.
Meanwhile, add a splash of olive oil to a fry pan with a heavy base on medium-high heat. Add ground beef, pinch of salt, mushrooms, and curry powder. Cook mixture until meat browns. Add water and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don't let the mixture become too dry — you're looking for a thick sauce-like texture. Remove from heat and set aside.
Cut open sweet potatoes. Spoon beef/mushroom mixture, a good dollop of sour cream, green onions, chili, and cilantro into each one.
Green Rice


Ingredients:
cooked rice, spinach, eggs, milk, Worcestershire sauce, salt, onion, butter, cheddar cheese, fresh parsley, paprika

Directions:
Watch Video: https://youtu.be/g13WggjUCso .
Heat oven to 325°F. Stir rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion; and stir. Pour into a greased 9x9 pan. Spread melted butter over rice.
Bake for 30 minutes. Sprinkle with cheese and bake another 5-10 minutes.
Sprinkle with parsley and paprika. Let stand for 5-10 minutes before serving.
Skyline Chili I
Category: soups-stews-and-chili
By MARBALET

This hearty chili is sure to warm up appetites.

Ingredients:
2 ½ pounds lean ground beef
1 (15 ounce) can tomato sauce
1 ⅓ (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 ¼ teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Directions:
Brown the beef lightly. Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Yields: 6 servings

Calories: 573.5
Fat: 40.6 g
Saturated fat: 16 g
Carbohydrates: 16.1 g
Sugars: 7.9 g
Dietary fiber: 5.4 g
Protein: 37 g
Cholesterol: 141.9 mg
Sodium: 1679.8 mg
Bacon Turkey Burger With Avocado Dressing-Rachael Ray


Ingredients:
ground turkey, onion, poultry seasoning, bacon, avocado, fresh chives, fresh parsley, fresh dill, garlic clove, lime juice, sour cream, tomatoes, lettuce leaves

Directions:
Heat grill or other cooking vessel of choice., In medium sized bowl, mix together., first 5 ingredients., Form into 4 patties., In food processor, place next 8 ingredients., and blend until smooth., Cook patties until desired doneness., Place one patty on each bun half, top with dressing., then tomato and lettuce., Add bun top., Serve.
Vegan Pumpkin Spice Latte


Ingredients:
milk, brewed coffee, coffee, pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, cinnamon

Directions:
In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
Transfer the liquid to a blender, add the remaining ingredients and blend.
Pour into two large mugs and dust some cinnamon.
Infuse love and serve!
Roasted Sweet Potato Salad


Ingredients:
sweet potatoes, olive oil, green onions, parsley, fresh cilantro, olive oil, lime juice, chili powder, cumin, cayenne pepper

Directions:
In a large bowl, toss potatoes with oil.
Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
Cool for 10 minutes.
In same large bowl, combine red pepper, onions, parsley and cilantro.
Add cooled potatoes.
In a small bowl combine dressing ingredients and whisk.
Drizzle over potato mixture and toss to coat.
Serve room temperature.