xiaoxl/recipe_data huggingface dataset:
Greek Salad Wrap


Ingredients:
flour tortillas, lettuce, cucumber, tomatoes, feta cheese, pitted ripe olives

Directions:
Spread tortillas with hummus.
Toss remaining ingredients in medium bowl.
Spoon lettuce mixture onto tortillas; wrap.
YUM!
This is even better with Najwa's Arabian Pita bread recipe!#17977  Thanks Najwa for making my favorite sandwich even better!
Edited 9/7/05:
Venetian Lemon Shake


Ingredients:
vanilla ice cream, fresh lemon juice, vodka

Directions:
Combine all of the ingredients in a blender or food processor and process until creamy.
Pour into glasses & serve immediately.
Chef John's No-Knead Ciabatta
Category: bread
By Chef John

This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.

Ingredients:
3 ½ cups white bread flour
½ cup whole wheat bread flour
1 ½ teaspoons salt
¼ teaspoon active dry yeast
2 cups water
1 tablespoon olive oil
2 tablespoons cornmeal

Directions:
Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm. Punch dough down with a spatula and fold it over a few times. Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal. Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours. Preheat oven to 425 degrees F (220 degrees C). Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 20 hrs 55 mins
Yields: 1 loaf

Calories: 272.5
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 51.2 g
Sugars: 0.2 g
Dietary fiber: 2.4 g
Protein: 8.8 g
Cholesterol: 0.3 mg
Sodium: 439.3 mg
Best Brussels Sprouts


Ingredients:
Brussels sprouts, sweet onion, baby portabella mushrooms, bacon drippings, olive oil, butter, gorgonzola, blue cheese

Directions:
Wash trim and split sprouts either in half or whole if they are smaller.
Heat oil and bacon drippings in a Wok or sauté pan.
Add onion and Sprouts, sauté until sprouts are nearly tender.
Remove from pan and discard oil.
Sauté mushrooms in butter until about half way done.
Add roasted red pepper, sprouts and onion.
Turn heat up to high, then add the balsamic vinegar and stir to coat all ingredients as the balsamic sizzles for about 30 seconds.
Serve on a plate or shallow bowl and top with diced cheese.
My Favorite Meatballs and Sauce


Ingredients:
ground pork, milk, egg, garlic cloves, oregano, crushed red pepper flakes, salt, seasoning salt, pepper, onion powder, Worcestershire sauce, parmesan cheese, tomato paste, diced tomatoes, tomato sauce, ground fennel, bay leaf, sugar, oregano, salt, pepper, garlic powder, onion powder, red wine, parmesan cheese, thyme, paprika

Directions:
Preheat oven to 375°F.
Whisk together the milk and egg, add breadcrumbs (or crushed crackers] and let sit for a couple minutes.
Add the remaining ingredients and mix together just until combined.
Roll mixture into meatballs about an inch wide and place on a greased, foil lined baking sheet.
Tip: If using for sandwiches, flatten each meatball slightly with a fork - (they become mini burger shapes which are easier to eat on the sandwich].
Bake meatballs in preheated oven for 20 minutes.
For the sauce, combine all sauce ingredients in a large pot and bring to a simmer.
When the meatballs are done baking, add them to the sauce and simmer for an additional 30-45 minutes.
For Meatball Sandwiches, serve meatballs and sauce on buns (see my description above, or use your own choice of bun or crusty roll]and top with cheese if you wish, such as shredded parmesan and cheddar or mozzarella.
OR --  forget the sandwich and serve the meatballs and sauce over spaghetti noodles!
Spicy Buttermilk Rice


Ingredients:
buttermilk, water, white rice, paprika, salt

Directions:
Boil rice in buttermilk and water on low to medium heat for 15 minutes (stirring constantly] adding equal amounts of buttermilk and water if more boiling liquid is needed.  (It should be sticky, clumped together and somewhat soft after boiling  and most or all liquid should boil away].
Add hot sauce, paprika and salt and stir until all is mixed inches.
Serve.
Hot Cheese Spread


Ingredients:
monterey jack cheese, mayonnaise, diced green chilies, black olives, tomatoes

Directions:
Heat oven to 350 degrees.
Mix all ingredients together and spread in glass pie plate or any oven safe serving dish.
Bake 20-25 minutes or until spread is bubbly.
Serve as a spread with toasted baguette slices or as a dip with tortilla chips (our favorite way!].
Broccoli and Cauliflower Gratin


Ingredients:
broccoli florets, cauliflower florets, mayonnaise, cheddar cheese, parmesan cheese, green onions, Dijon mustard, oregano

Directions:
Steam broccoli and cauliflower until crisp-tender. Drain., Put in greased 9x9 oven proof baking dish., Mix up next five ingredients and pour over veggies., Sprinkle with bread crumbs and crumble oregano over., Bake at 350 degrees for 20 minutes or until brown.
Marinated Goat Cheese Spread / Dip


Ingredients:
kalamata olive, sun-dried tomatoes packed in oil, fresh basil, garlic cloves, fresh rosemary, fresh thyme, fresh coarse ground black pepper, extra virgin olive oil

Directions:
Arrange cheese in a shallow dish in a single layer.  Scatter olives, sundried tomatoes and basil over and around it.
In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper.  Pour over cheese.
Marinate a few hours in the fridge or overnight.  Serve at room temperature with grilled or fresh bread.
Venison Gyros
Category: world-cuisine
By ChefStubb's

This is a twist on the classic Greek sandwich.

Ingredients:
2 tablespoons olive oil
1 ½ tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds venison, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Directions:
Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 6 sandwiches

Calories: 431.9
Fat: 10.2 g
Saturated fat: 2.6 g
Carbohydrates: 33.7 g
Sugars: 0.8 g
Dietary fiber: 2 g
Protein: 48.4 g
Cholesterol: 158.7 mg
Sodium: 383.5 mg
Chocolate Oreo Ice Cream Cake Roll


Ingredients:
eggs, water, vanilla ice cream, powdered sugar

Directions:
Grease and lightly flour a 15 by 10 inch jelly roll pan.
Prepare chocolate cake mix according to package instructions.
Pour chocolate mixture evenly into jelly roll pan.
Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
Roll the cake up from short end to short end within the towel, jelly roll style.
Cool on wire rack until completely cool.  This could take up to one hour.
Place 14 Oreo cookies into a zip lock bag.  Crush the cookies using a roller pin or meat mallet.
Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
Carefully roll cake back up (without the towel] and transfer onto plate or serving tray.
Place cake into freezer and store for at least 2 hours.
To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.
Tastee Tuna Salad


Ingredients:
celery, scallions, parsley, chunk light tuna, garlic powder, lemon pepper, mayonnaise

Directions:
Add all ingredients and mix well until combined.
Taste your creation and see if it to your liking.  Sometimes a just a little more lemon juice really perks it up.  And, maybe a little more fresh parsley will also give it that little bit of 'extra' fresh flavor.
Be sure to chill for at least 2-3 hours before serving.
Serve with your favorite bread, toasted or not, and some lettuce and tomato.  Enjoy!
Boyfriend Brownies
Category: desserts
By LC Debra

These are very chocolaty, dense brownies that go great served warm with ice cream!  My brother had a girlfriend that used to make these for him. Try these with pecans instead of walnuts, or using white chocolate chips for half of the chocolate.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
¼ cup water
⅔ cup butter
1 (12 ounce) bag semisweet chocolate chips
2 teaspoons vanilla extract
4  eggs
1 (12 ounce) bag semisweet chocolate chips
1 cup coarsely chopped walnuts

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Combine the flour, baking soda, and salt in a small bowl; set aside. Grease and flour a 9x9-inch baking dish. Combine the sugar, water, and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in one bag of chocolate chips and the vanilla extract until the chocolate has melted. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until smooth. Fold in the flour mixture until incorporated, then fold in the remaining bag of chocolate chips along with the walnuts. Pour into prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes. Cool completely before cutting into squares to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 9x9-inch pan

Calories: 451.5
Fat: 26.4 g
Saturated fat: 13.2 g
Carbohydrates: 55.4 g
Sugars: 42 g
Dietary fiber: 3.3 g
Protein: 5.7 g
Cholesterol: 66.8 mg
Sodium: 228.5 mg
Awesome Loaded Baked Potato Salad


Ingredients:
sour cream, mayonnaise, bacon, red onion, salt, fresh coarse ground black pepper, baking potatoes, green onions with top, cheddar cheese

Directions:
Combine sour cream and mayonnaise in small bowl., Chop bacon and red onion and add to sour cream mixture., Stir in salt and black pepper, cover and refrigerate., Preheat oven to 425°., Bake potatoes for 50-60 minutes or until tender., Remove potatoes from oven and cool completely., Coarsely chop potatoes into 1/2-inch pieces., Place in large bowl and fold in sour cream mixture., Sprinkle sliced green onions and shredded cheddar cheese over the top., Cover and refrigerate 4-6 hours or overnight.
Kicked up Chocolate Chip Bundt Cake


Ingredients:
nonfat sour cream, warm water, canola oil, egg substitute, instant chocolate pudding mix, powdered sugar

Directions:
Preheat oven to 350°F  Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.
Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.
Add the chocolate chips and beat for an additional 30 seconds.
Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.
Cool cake in pan 10 minutes on a wire rack.  Invert cake onto a separate wire rack and cool completely.
Sprinkle cake with powdered sugar before serving.
Steak and Orzo in Tomato-Oregano Sauce


Ingredients:
onions, tomato sauce, dried oregano, pepper, salt, orzo pasta, water

Directions:
Combine all ingredients EXCEPT orzo and water in a slow cooker., Cook on high for 3-4 hours or low for 6-8 hours., Stir in the orzo and water and cook for an additional 10 minutes on high.
Baked Chicken & Gravy


Ingredients:
milk, flour, margarine, chicken, chicken breasts

Directions:
In a 9x13 inch pan melt margarine., Lay pieces of chicken in pan., Sprinkle with sifted four, until all is covered., Mix milk, soup and onion mix together. Pour over chicken., Bake at 350 for 1-1 1/2 hours uncovered.
Cajun Roasted Pork Loin
Category: meat-and-poultry
By Patti Terranova

This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.

Ingredients:
2 tablespoons butter
½ teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon ground mustard
2 cloves garlic, minced
1 (4 pound) pork loin roast
salt and pepper to taste
1 tablespoon olive oil
2  carrot, cut into 1/2 inch pieces
1  red bell pepper, cut into 1/2 inch pieces
1 stalk celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2-inch pieces
3 tablespoons all-purpose flour
½ cup chicken broth

Directions:
Preheat oven to 300 degrees F (150 degrees C). Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper. Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing. Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 409.2
Fat: 24.5 g
Saturated fat: 9.3 g
Carbohydrates: 7.4 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 37.5 g
Cholesterol: 118.1 mg
Sodium: 177.9 mg
Maple Roasted Chicken Thighs


Ingredients:
skinless chicken thighs, sweet potatoes, onion, parsnips, maple syrup

Directions:
Preheat oven to 450°F.
In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.
Citrus Grilled Turkey Breast (Light)


Ingredients:
turkey breast, fresh parsley sprig, fresh basil leaf, butter, garlic cloves, salt, lemon, orange, cornstarch, water, lemon peel, pepper

Directions:
Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
NOTE:  Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will  be off from what theirs states due to leftovers.
Dal With Spiced Tomatoes and Potatoes


Ingredients:
baking potato, red lentil, canola oil, onion, garam masala, cumin seed, plum tomato, chickpeas, fresh ginger, garlic cloves, cilantro

Directions:
Bring large saucepan of lightly salted water to a boil.  Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with slotted spoon and set aside, reserving the cooking liquid.
Add lentils to the same saucepan and return cooking liquid to a boil.  Cook until lentils are tender but still hold their shape, 8 - 10 minutes; drain and set aside.
Heat a large nonstick skillet over medium-high heat.  Swirl in the oil, then add the onion, jelapeno, garam masala, and cumin.  Cook until onion begins to soften, 3 - 4 minutes.  Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic.  Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4 - 5 minutes.  Stir in lentils and cook until heated through, 1 minute.  Remove from the heat and stir in cilantro.
Delicious Tuna Noodle Casserole


Ingredients:
butter, salt, scallions, flour, dry mustard, milk, fresh ground black pepper, tuna in vegetable oil

Directions:
Preheat oven to 375 degrees.
Rub inside of a 2 1/2 quart casserole dish with 1 tablespoons butter.
Bring large pot of salted water to boil over high heat.
Add noodles and cook until al dente, 5-7 minutes. Drain and transfer noodles to a large bowl.
Melt 4 tablespoons butter in a medium saucepan over medium-high heat.
Add half the scallions and cook until softened, 1-2 minutes.
Add flour and mustard and cook, stirring frequently, for 1 minutes.
Gradually pour in milk, whisking constantly, and bring to a boil.
Cook sauce, stirring frequently, until smooth and thickened, 16-18 minutes.
Season with salt and pepper to taste.
Transfer sauce to bowl with noodles.
Add tuna and stir gently to combine.
Transfer tuna-noodle mixture to prepared dish.
Melt remaining butter and toss with remaining scallions, bread crumbs, and salt and pepper to taste in a bowl.
Scatter seasoned bread crumbs over tuna-noodle mixture and bake until golden brown and bubbling, 20-25 minutes.
Let casserole cool slightly before serving.
Prego® Easy Meatball Parm Hero
Category: uncategorized
By Anonymous

Crusty rolls are filled with ready-made meatballs, simmered in Prego® Traditional Italian Sauce and topped with mozzarella cheese to make these hearty supper sandwiches.

Ingredients:
2 cups Prego® Traditional Italian Sauce
16 (1 ounce) frozen fully-cooked meatballs
4 each long hard rolls, split
1 cup shredded mozzarella cheese
¼ cup Grated Parmesan cheese

Directions:
Heat the sauce and meatballs in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the meatballs are heated through, stirring occasionally. Spoon the meatballs and sauce into the rolls. Top with the mozzarella and Parmesan cheeses.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 842
Fat: 30.9 g
Saturated fat: 11.5 g
Carbohydrates: 95.1 g
Sugars: 16.3 g
Dietary fiber: 7.1 g
Protein: 41.3 g
Cholesterol: 116.7 mg
Sodium: 1727.1 mg
Avocado-Strawberry Salad


Ingredients:
avocados, lime, strawberries, extra virgin olive oil, raspberry vinegar, honey, cracked black pepper, arugula

Directions:
Sprinkle lime juice over avocado.
Combine avocado and strawberries in a medium bowl.
In a small bowl, combine olive oil, raspberry vinegar, and honey.  Mix well, and season to taste with salt and black pepper.  Taste dressing and adjust to taste - a little more honey for sweeter, more vinegar to add more tart.
Divide arugula evenly onto four salad plates.
Top each with avocado and strawberry mixture.
Drizzle with oil and vinegar mixture.
Slow Cooker Mac and Cheese


Ingredients:
elbow macaroni, milk, Velveeta cheese, butter, parmesan cheese, rotel

Directions:
Cook pasta in boiling water 3 minutes short of being al dente (I usually do 5 minutes].
Place the cooked macaroni and the rest of the ingredients in the slow cooker and stir.
Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.
Sweet and Spicy Shrimp Stir-Fry


Ingredients:
shrimp, water, soy sauce, honey, rice vinegar, garlic powder, cornstarch, broccoli, carrot, onion, mushroom, sugar snap pea, black pepper, white rice

Directions:
In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch.  Set aside.
Heat vegetable oil in wok over medium-high heat until oil begins to glisten.  Add vegetables and black pepper.  Saute until tender-crisp.  Add sesame oil to vegetables at this point and toss to combine.  Remove from wok to another dish, cover and set aside.
Cook rice according to package instructions.
Return wok to heat and add shrimp.  Saute for two minutes or until heated through.
Return vegetables to wok.  Make a well in the center of the wok and whisk in sauce until it begins to thicken.  Toss all together and serve over hot, cooked rice.
SPICY PUMPKIN PORK CHOPS


Ingredients:
sea salt, black pepper, canola oil, red onion, garlic cloves, low sodium chicken broth, pumpkin puree, sriracha sauce, pumpkin pie spice, brown sugar, heavy cream

Directions:
Season the pork chops generously on one side with salt and freshly ground black pepper; set aside.
In a large skillet over medium heat, add garlic infused oil and when hot, place chops with seasoned side down; season the top side with salt and pepper. Cook until brown and then place them on a baking sheet. Transfer the pork chops to a 200ºF preheated oven to keep them warm while making the sauce.
Return the skillet on medium heat and add clarified butter. When hot, add onions and sauté for 1 minute. Add garlic and sauté for 30 seconds. Pour in chicken broth and then pumpkin purée; stir to combine.
Reduce heat to medium-low and add sriracha, Herbes de Provence, pumpkin pie spice, ground sea salt and freshly ground black pepper; stir and cook for 2 minutes. Add brown sugar and heavy cream; stir and bring the mixture back to a simmer, about 2 minutes.
Spoon sauce over pork chops and put any extra sauce in a small bowl or ramekin. Makes 4 servings.
Theresa's Mixed Fruit Yogurt Smoothie


Ingredients:
bananas, bananas, strawberry, blueberries, raspberries, sugar, vanilla yogurt, low-fat milk

Directions:
Place the 4 ice cubes at the bottom of the blender.
Put all the fruit in followed by the yogurt, milk and sugar.
Blend on high till well mixed and "frothy".
Optional and faster way to make the shake is to use 2 cups of frozen mixed berries in a bag. (however, I've noticed that when using frozen berries, there seems to be A LOT of raspberry seeds in the shake. I don't find as many when using fresh raspberries]
Raspberries can/should be omitted if the small seeds bother you.
Healthy Strawberry Protein Smoothie


Ingredients:
low-fat milk, strawberry, flax seeds, honey

Directions:
Pour the milk into a blender or food processor.  Add yogurt; add sliced strawberries, flaxseed, honey and Whey protein.  Process for 30 seconds!
Enjoy this fast, simple and healthy breakfast for two!
Buttery Nutty Squirrel


Ingredients:
Amaretto, irish cream

Directions:
Pour ingredients into a stainless steel shaker over ice., Shake until ice cold., pour into a chilled cocktail glass.