xiaoxl/recipe_data huggingface dataset:
Salted Caramel Chocolate Pecan Cookies
Category: desserts
By CMBean

This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.

Ingredients:
1 ½ cups unsalted butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2  large eggs, lightly beaten
¾ cup chopped toasted pecans
44  caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper. Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls. Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball. Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks. Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt. Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 dozen cookies

Calories: 176.4
Fat: 10 g
Saturated fat: 5.2 g
Carbohydrates: 20.8 g
Sugars: 12.3 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 26.2 mg
Sodium: 58.6 mg
Cantaloupe Sorbet


Ingredients:
cantaloupe, sugar, fresh lemon juice

Directions:
Put the cantaloupe chunks into the container of an electric blender.
Puree until mixture is smooth.
Measure 4 cups of puree and discard the rest.
Return the 4 cups of puree back to the blender; add in the sugar and lemon juice.
Pulse quickly to blend.
Transfer mixture to a bowl; cover and refrigerate until chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to the manufactuer's directions.
Blueberry, Mango and Ginger Parfait


Ingredients:
limes, mangoes, blueberries, crystallized ginger, vanilla yogurt

Directions:
Grate rind from one lime and set aside., Squeeze 3 tablespoons juice from limes., Toss together mangoes, blueberries, lime juice and candied ginger., Spoon into parfait glasses., Top with whipped cream or yogurt and sprinkle with reserved grated lime zest.
Mike Ditka's Official Tailgater's Grilled Pork Chops


Ingredients:
soy sauce, dijon-style mustard, cayenne pepper, fresh garlic, honey

Directions:
In a mixing bowl, combine the soy sauce, Dijon mustard, cayenne pepper, orange juice, garlic and honey; whisk until well combined.
Pour over pork chops.
Marinate in the fridge for 12-24 hours (24 hours is best].
Remove the pork from marinade; discard the marinade.
Season pork with salt and pepper.
Grill for 10-12 minutes, turning once.
Delicious!
Grilled Sausage Tacos


Ingredients:
sausage, onion, olive oil, flour tortillas

Directions:
Heat grill to medium high.
Grill your sausage for about 6-8 minutes each side until you get a nice char.
Toss peppers and onions with olive oil, salt, and pepper.
Grill for about 4 minutes or so per side, being careful not to burn.
Place sausage and peppers in a warm flour tortilla and top with toppings of choice.
Zucchini and Carrots With Orange


Ingredients:
zucchini, carrots, celery rib, onions

Directions:
Combine all ingredients in large nonstick saucepan.
Simmer covered, 10 to 12 minutes or until zucchini is tender.
Uncover and continue to simmer, stirring occasionally, until most of the liquid has evaporated.
Pickled Peppers With Shallots and Thyme


Ingredients:
sweet bell pepper, yellow sweet bell pepper, shallots, white wine vinegar, sugar, water, fresh thyme sprigs, garlic cloves, dried red pepper flakes, morton's coarse kosher salt

Directions:
Slice peppers crosswise into 1/4 inch rounds, seeded.
Separate shallot slices into thin rings.
Place peppers and shallots in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan.
Bring to boil over medium heat, stirring to dissolve sugar and salt.
Remove brine from heat; carefully pour over peppers and shallots.
Cover bowl; let sit 5 minutes.
Uncover; let cool to room temperature.
Transfer to quart-size jar, pressing peppers into brine.
Cover; chill at least 4 hours and up to 10 days.
Betty’s Strawberry-Mandarin Salad


Ingredients:
lettuce, green onions, mandarin oranges, strawberries, olive oil, red wine vinegar, orange zest, poppy seed, salt, pepper, sugar

Directions:
Wash and dry lettuce and tear into small pieces.
Mix dressing and chill.
For almonds:  Beat egg white until foamy.  Add sugar 1 Tbls at at time while beating egg white.   Beat until stiff.  Add almonds and mix well.  Spread on buttered cookie sheet.  Bake 325 until golden, turning with large spatula every 6 minutes.  it may take 20-25 minutes.   Don't give up.   They will be crunchy when cool.
Add the dressing and almonds right before serving.
Sweet Orange Chicken Stir Fry


Ingredients:
water, cornstarch, chicken, carrot, brown sugar, hoisin sauce, salt, pepper, sesame seeds

Directions:
Stir water into cornstarch in small cup. Set aside.
Heat large frying pan or wok on medium high until very hot. Add cooking oil. Add chicken. Stir fry for about 5 minutes until browned. Add carrots and cook until tender. Add red peppers if you desire.onions or broccoli --  .
Combine remaining 6 ingreds in small bowl .Add to chicken mixture. Stir and bring to a boil. Reduce heat to med-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender crisp. Stir in cornstarch mixture. Heat and stir for about 1 minute until boiling and thickened.
Sprinkle with toasted sesame seeds.
Apple Sage Pork


Ingredients:
smoked bacon, seasoning salt, pepper, tart apples, fresh sage leaves, chicken broth, light brown sugar, red wine vinegar

Directions:
Cut bacon into 1/4-inch pieces and place in large sauté pan. Cook on medium-high heat 1-2 minutes. Sprinkle pork tenderloin with seasoned salt and pepper. Wash hands and cutting board with hot soapy water.
Place pork in pan using tongs. Cover and cook 6-8 minutes, turning pork and stirring bacon occasionally, until browned. Cut apple slices into bite-sized pieces.
Remove stems from (rinsed] sage, chop, and then measure (1 tablespoon].
Stir in sage, apples, and remaining ingredients. Bring to a boil; reduce heat to medium. Simmer uncovered 12-15 minutes, turning and stirring occasionally, until sauce has reduced by half and internal temperature of pork reaches 160°F (for medium]. Use a meat thermometer to accurately ensure doneness. Slice pork and serve with apple sage sauce.
Hearty Meatballs


Ingredients:
hot water, egg, lean ground beef, low-fat cheddar cheese, ketchup

Directions:
PREHEAT oven to 375ºF. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well.
Shape into eight 2-inch meatballs.
PLACE on greased baking sheet; spread with ketchup.
BAKE 30 minute Or until cooked through.
Kalamata Olive Spread


Ingredients:
kalamata olives, sour cream, dried dill, cream cheese, feta cheese

Directions:
Combine olives, sour cream, and dill in a food processor and pulse until well blended.
Add cheeses and pulse until the mixture is creamy.
Serve with pita bread, crostini, crackers, etc.
Reindeer Food
Category: appetizers-and-snacks
By inkmistress

This snack mix is so addictive, it's known as 'Christmas Crack' among my circle of friends and family! You can choose a holiday mix of M&M's® to make these extra festive!

Ingredients:
1 (20 ounce) package miniature pretzels
1 (17.5 ounce) package crispy corn cereal squares (such as Corn Chex®)
1 (16 ounce) jar salted dry-roasted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces (such as M&M's®)
24 ounces white chocolate, chopped

Directions:
Cover a large area of counter space with waxed paper and tape it down. Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.

Prep time: 20 mins
Total time: 50 mins
Yields: 24 servings

Calories: 434.8
Fat: 22.6 g
Saturated fat: 9.1 g
Carbohydrates: 51.9 g
Sugars: 28 g
Dietary fiber: 2.8 g
Protein: 9 g
Cholesterol: 8.2 mg
Sodium: 598.1 mg
Chocolate Macaroon Cake
Category: desserts
By Cathy

This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!

Ingredients:
1  egg white
2 teaspoons vanilla extract
½ cup white sugar
2 cups shredded coconut
1 tablespoon all-purpose flour
½ cup unsweetened cocoa powder
¾ cup hot, brewed coffee
3  eggs
1 ¾ cups white sugar, divided
1 teaspoon baking soda
½ cup sour cream
½ cup shortening
1 teaspoon salt
2 cups sifted all-purpose flour
2 cups white sugar
4 tablespoons unsweetened cocoa powder
½ cup butter
¼ cup corn syrup
½ cup milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan. To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside. Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks. Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well. Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites. Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing. To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

Prep time: 45 mins
Cook time: 55 mins
Total time: 3 hrs 10 mins
Yields: 1 10-inch bundt cake

Calories: 630.4
Fat: 24.1 g
Saturated fat: 12.5 g
Carbohydrates: 102.6 g
Sugars: 76.2 g
Dietary fiber: 3.6 g
Protein: 6.3 g
Cholesterol: 71.9 mg
Sodium: 421.8 mg
Moglai Murg (Mugul Style Chicken)


Ingredients:
chicken, ghee, ginger, garam masala, pepper, turmeric, saffron, onion, garlic cloves, salt, water

Directions:
Prepare your chicken in a heavy pot with lid.
Add all the ingredients until the salt.
Turn the chicken until it is coated with the spices,.
Turn on the heat and fry/roast the chicken pieces until golden (it takes about 20 minutes].
During the cooking time turn the chicken delicately several times and prevent to attach to the bottom.
Add the water and dissolve the fried spices from the bottom of the pot.
Cover the pot and continue to cook about 15 minutes at low heat.
5 minutes before serving add the mild and the almonds.
Turn the chicken delicately and cook at low heat 5 more minutes.
Check if you need more salt. If you wish the sauce less thick add some milk, if you prefer it thicker add some more almonds powder.
Serve with naan or rice.
Indian Green Cabbage


Ingredients:
green cabbage, cumin seed, fennel seed, sesame seeds, onion, salt, cayenne pepper, lemon juice, garam masala

Directions:
remove coarse outer leaves of cabbage. cut cabbage lengthwise into fourths, and then core the sections. now cut each quarter into fine, thin shreds (or use food processor].
put oil in wide, nonstick pan and set over medium-high heat. when oil is hot, add cumin, fennel, and sesame seeds. as soon as sesame seeds begin to pop, add onion. stir and fry for 3-4 min or until onion begins to brown. add cabbage. stir and fry for 6 min or until cabbage browns. add salt and cayenne.
turn down heat to medium low and cook, stirring periodically, for another 7-8 minute or until onions appear carmelized and soft. add lemon juice and garam masala and stir to mix.
serve.
Spinach-Prosciutto Ravioli


Ingredients:
prosciutto, frozen spinach, ricotta cheese, salt, fresh ground black pepper, cornstarch, wonton skins

Directions:
Combine the prosciutto, spinach, ricotta, egg yolk, salt and pepper in a small bowl.
Mix the cornstarch with a couple of tablespoons of cold water in a small dish.
Place six or so wonton skins on work surface. Keep remaining skins covered. Place a gently rounded teaspoonful of the filling in the center of the skin.
Dip your finger in the cornstarch mix (stir it up, as it will settle] and wet two edges of the skin. Fold over the other two edges to form a triangle. Try to keep the filling centered, as if it spreads to the edges, you won't be able to get a good seal.
Continue until all skins are used up. Depending on the exact size of your wonton skins, you may end up with more or fewer ravioli.
Heat a large pan of salted water to boiling. Reduce the heat so that the water is simmering and not at a full boil. Drop the ravioli in one by one. They will take no more than two or three minutes to cook. Don't crowd the pan, cook in batches. Remove with strainer and drain well.
Serve with your favorite pasta sauce. I like to use recipe #64635. I would not use a typical marinara. Garnish with parmesan cheese, if desired.
Note1: Delis often sell prosciutto ends for a fraction of what sliced prosciutto costs. That's what I buy to make this and other dishes calling for chopped prosciutto.
Note2: These freeze very well. Freeze in a single layer and then package in appropriate container. Do not thaw; they will take app. 3 to 4 minutes to cook.
Note3: These can also be used for a first course, three or four per serving.
Chocolate, Peanut Butter and Marshmallows


Ingredients:
marshmallows, chocolate chips, peanut butter, margarine

Directions:
Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
Add marshmallows and mix.
Pour in a greased 8inch pan and put in fridge for about 2 hours.
If you need this quick, put in freezer for about 45 minutes.
Grandma Moyer's Rhubarb and Strawberry Coffee Cake
Category: desserts
By BobbieRocks

This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.

Ingredients:
2 cups white sugar
2  eggs
1 cup cold coffee
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups chopped rhubarb
1 ½ cups sliced strawberries
½ cup brown sugar
½ cup chopped pecans  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 269.7
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 56 g
Sugars: 35 g
Dietary fiber: 1.9 g
Protein: 4.1 g
Cholesterol: 24.8 mg
Sodium: 258.7 mg
Sour Cream and Vanilla Bread


Ingredients:
water, vanilla, sour cream, egg, margarine, butter, bread flour, sugar, salt

Directions:
Place all ingredients into bread machine pan in the order recommended by the manufacturer.
Select Sweet or Basic/White cycle.
Remove baked bread from pan to cool on wire rack.
Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce
Category: main-dish
By Countess

I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.

Ingredients:
¼ cup butter, melted
¼ cup white wine
1  lemon, juiced
5 cloves garlic, chopped
1 bunch fresh dill, stems trimmed
1 (1 pound) salmon fillet
½ cup toasted almonds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl. Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil. Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 servings

Calories: 315.5
Fat: 21.9 g
Saturated fat: 7.5 g
Carbohydrates: 6.9 g
Sugars: 0.8 g
Dietary fiber: 2.9 g
Protein: 23.2 g
Cholesterol: 64.8 mg
Sodium: 108.5 mg
Pan-Seared and Crusted Ling Cod
Category: seafood
By Renee

This is a simple and excellent way to serve ling cod or other bottom fish. It makes a delicious meal served with rice pilaf and Caesar salad.

Ingredients:
3 tablespoons salt
1 ½ pounds lingcod, cleaned and boned
salt and ground black pepper to taste
1  lemon
½ cup butter, divided
1 ½ cups bread crumbs
½ cup grated Parmesan cheese
1 teaspoon lemon pepper

Directions:
Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Cut lemon in half; zest 1 half and cut the other half into wedges. Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side. Transfer fillets into a baking pan; squeeze zested half of lemon over cod. Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets. Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 6 4-ounce fillets

Calories: 373.4
Fat: 19.5 g
Saturated fat: 11.2 g
Carbohydrates: 21.8 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 28.1 g
Cholesterol: 91.7 mg
Sodium: 4153.2 mg
Haydari (Turkish Yogurt Dip)
Category: appetizers-and-snacks
By Shell Nik

I live in Turkey and love ordering haydari at restaurants or picking it up from the deli section at the market. It is a thick and tangy Turkish yogurt dip best served with meat kebab and pita bread.

Ingredients:
1 (16 ounce) container plain yogurt
5 cloves garlic
1 pinch salt
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
1 (4 ounce) package cream cheese, softened  (Optional)
2  mint leaves, for garnish

Directions:
Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight. Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 8 servings

Calories: 92.1
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 5.7 g
Sugars: 4.1 g
Dietary fiber: 0.4 g
Protein: 4.5 g
Cholesterol: 18.9 mg
Sodium: 88.3 mg
Biscotti
Category: world-cuisine
By JANDEE

This is a simple, no frills biscotti. My friend at work gave this recipe to me.  It's quick, easy and one of my favorite Italian cookie recipes.

Ingredients:
½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3  eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 3 to 4 dozen

Calories: 82.8
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 12.3 g
Sugars: 4.8 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 13.3 mg
Sodium: 40 mg
Wasabi Mashed Potatoes
Category: side-dish
By Heather

These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!

Ingredients:
1 medium head garlic
1 teaspoon olive oil
12  potatoes
1 cup butter, softened
4 teaspoons wasabi powder
water as needed
½ cup milk
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork. While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy. Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 635
Fat: 32.3 g
Saturated fat: 19.9 g
Carbohydrates: 81.5 g
Sugars: 4.3 g
Dietary fiber: 7.4 g
Protein: 8.2 g
Cholesterol: 83 mg
Sodium: 250.1 mg
Kamikaze on the Rag


Ingredients:
cranberry vodka, triple sec, lime juice

Directions:
Fill a shaker with ice., Add ingredients and shake., Strain into a cocktail glass and garnish with a lime wedge.