xiaoxl/recipe_data huggingface dataset:
Fresh Tomato Salsa Restaurant-Style
Category: appetizers-and-snacks
By MamaMia2008

My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.

Ingredients:
4 large tomatoes, quartered and grated
4  scallions (green onions), chopped
1 clove garlic, pressed
2 slices canned jalapeno pepper, finely chopped
½  lime, juiced
2 tablespoons chopped fresh cilantro, or to taste
¼ teaspoon onion salt
salt to taste

Directions:
Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.

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

Calories: 42.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 9.6 g
Sugars: 5.3 g
Dietary fiber: 2.9 g
Protein: 2 g
Sodium: 159.1 mg
*baked Mozzarella Sticks*


Ingredients:
mozzarella string cheese, all-purpose flour, cornstarch, water, dried oregano, salt, butter

Directions:
*Remove cheese from packages; cut each cheese stick in half crosswise.
*Combine flour and cornstarch in a shallow dish. Beat egg whites with water in another shallow dish until well mixed. Combine bread crumbs, oregano and salt in a third shallow dish.
*Coat cheese with flour mixture. Dip into egg white mixture, being sure to coat thoroughly, including ends. Coat with bread crumb mixture. Dip into egg whites and bread crumbs a second time, being sure ends are coated. Place on ungreased baking sheet. Freeze at least 1 hour.
*Preheat oven to 400-degrees F. Drizzle cheese sticks with melted butter. Bake until crumbs juswt begin to brown, 5-7 minutes. Serve warm with marinara sauce.
*ENJOY! :0 ].
Haleem


Ingredients:
water, salt, butter, cinnamon, sugar

Directions:
soak the wheat over night., cook the wheat,mutton and salt for 6 hour., next blend that untill mutton is fuzz for 1.5,2 hours., next Remove from heat Halim for 1 hour., decorate that with butter and mixed sugar and cinnamon., Enjoy!
Berry Sherbet


Ingredients:
unsweetened berries, sugar

Directions:
Puree all ingredients using a food processor or blender until smooth.
Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.
1 Minute Microwave Brownie-Microwave Mug Meal


Ingredients:
all-purpose flour, brown sugar, cocoa powder, water, salt, vanilla extract, chocolate chips

Directions:
In a microwavable mug (roughly 1 cup measurement] mix together all of the ingredients.
Mix in the chocolate chips.
If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary]. Allow to cool for at least 5 minutes.
Serve warm with vanilla ice cream & enjoy!
New York Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, all-purpose flour, vanilla extract, sour cream, eggs, cherry pie filling

Directions:
Preheat oven to 325°F  Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream, mix well.  Add eggs, one at a time, mixing on low speed after each addition just until blended.  Pour over crust.
Bake 40 to 45 minutes or until centre is almost set.  Cool completely.  Refigerate at least 4 hours or overnight.
Remove cheesecake from pan using foil handles.  Top with pie filling before serving.  Store leftover cheesecake in refigerator.
Hotel Riley Rum Cocktail


Ingredients:
vodka, Amaretto, lime juice, pineapple

Directions:
Add vodka, rum, amaretto, lime juice and pineapple juice to a cocktail shaker filled with ice.
Shake and pour over ice in a highball glass .
Garnish with pineapple wedge.
Spicy  Grilled Chicken Sandwiches


Ingredients:
chicken breasts, olive oil, onion powder, dried cilantro, lettuce leaf, tomatoes

Directions:
Coat breasts in oil.  Season both sides with seasonings for about 20 minutes.
Grill.
Serve on toasted rolls with honey mustard, lettuce, and tomato.  Also good with avocado slices.
No Bake Sweet Marie Bars
Category: desserts
By FourMs

This is a Canadian chocolate bar favorite. Peanut butter, peanuts, and chocolate, what can go wrong? So delicious and super easy!

Ingredients:
cooking spray
½ cup peanut butter
½ cup corn syrup
½ cup brown sugar
1 tablespoon butter
2 cups crispy rice cereal
1 cup peanuts
1 cup chocolate chips

Directions:
Prepare an 8-inch square baking dish with cooking spray. Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. Sprinkle chocolate chips evenly over the top of the hot mixture. Let chocolate chips melt; spread chocolate over the top in an even layer. Refrigerate until the mixture hardens, about 1 hour.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 150.3
Fat: 8.3 g
Saturated fat: 2.5 g
Carbohydrates: 18.5 g
Sugars: 11 g
Dietary fiber: 1.2 g
Protein: 3.2 g
Cholesterol: 1.3 mg
Sodium: 52.5 mg
Brussels Sprouts With Balsamic Vinegar


Ingredients:
fresh Brussels sprouts, olive oil, garlic cloves, yellow onion, butter

Directions:
Trim off the stems and remove any limp leaves from the Brussels sprouts.  Blanch the sprouts in boiling water to cover for 5 minutes.  Drain and rinse under cold water to stop the cooking.
Heat a large frying and add the olive oil, garlic,and onion.  Saute a few minutes until the onion just becomes tender.  Add the blanched drained Brussels sprouts.  Saute a few minutes until the Brussels sprouts are cooked to your liking.  Add the vinegar and toss so that all the sprouts are covered with the vinegar.  Add the butter and salt and pepper to taste and toss together again.
Remove from heat and serve.
Strawberry-Mascarpone Gelato
Category: desserts
By manella

A gelato dish from northern Italy enjoyed by all. Garnish with whole strawberries.

Ingredients:
3 cups strawberries, hulled and quartered
1 (8 ounce) container mascarpone cheese
1 cup whole milk
¾ cup white sugar
1 tablespoon lemon juice
⅛ teaspoon salt

Directions:
Place strawberries into a blender or food processor and puree until smooth. Pour puree through a fine-meshed sieve or strainer over a large bowl. Press on the berries using a rubber spatula or wooden spoon to extract all juices; discard solids. Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Pour into strawberry puree and stir well. Cover and refrigerate until chilled, at least 3 hours to overnight. Place chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight. Let gelato sit at room temperature for 10 to 15 minutes before serving.

Prep time: 20 mins
Total time: 5 hrs 50 mins
Yields: 6 servings

Calories: 305.9
Fat: 18.9 g
Saturated fat: 10.1 g
Carbohydrates: 32.8 g
Sugars: 30.6 g
Dietary fiber: 1.5 g
Protein: 4.5 g
Cholesterol: 50.7 mg
Sodium: 85.5 mg
Fat Free Refried Beans
Category: side-dish
By BROMFIELD

These fat free refried beans are great to use in enchiladas, tacos or even as a spread.

Ingredients:
2 cups canned black beans, divided
½ cup water
2 cloves garlic, minced
1 teaspoon pepper
1 teaspoon salt
1 teaspoon liquid smoke flavoring
¾ cup diced onion

Directions:
In a small bowl mash 2/3 cup of beans to a smooth paste. In a medium saucepan over medium heat, combine the remaining  beans with the water.  When heated through, stir in garlic, pepper, salt and liquid smoke. Stir the bean paste into the whole beans and mix well.  Stir in the onion and cook for 10 minutes, or until onions are slightly cooked.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 134.2
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 23.3 g
Sugars: 1.9 g
Dietary fiber: 9 g
Protein: 7.7 g
Sodium: 1044.4 mg
Easiest Ahi Tuna Ever


Ingredients:
ahi tuna steaks, peppercorns, olive oil, salt

Directions:
Rub the steak with one tbs of the olive oil.
Put the peppercorns on a plate and press the tuna steak into the peppercorns until it is coated.
Sprinkle the steak with salt to taste.
Heat the other tbs of olive oil in a non-stick pan on medium high heat.
Cook the steak 2-3 minutes per side.
Slice the steak into 1/4" slices and serve over salad or rice.
Note: If you do not care for raw or rare fish this recipe is not for you.  Cooking a tuna steak for 2-3 minutes per side will leave the middle quite rare, and barely warm.  You could cook the fish longer until it is well done, but then you would basically spending a lot of money on a cut of fish that is meant to be served rare or raw.  (IMHO!].
Julia Child's Cuisinart Pie Crust


Ingredients:
flour, butter, salt, water

Directions:
Blend flour, butter, oil and sale in Cuisinart until crumbly., Add water by dribbling and blend until ball forms.  Is ok to not use it all.
Vegetarian Moroccan Harira
Category: world-cuisine
By chouchou65

Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.

Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
2 pounds tomatoes, diced
1 (15 ounce) can chickpeas, drained
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
20  fresh mint leaves, chopped
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon harissa
1 pinch saffron threads
4 cups water, or more to taste
1 tablespoon all-purpose flour
1 teaspoon cornstarch
½ cup cherry tomatoes, halved
salt and ground black pepper to taste

Directions:
Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes. Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 182.4
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 27.1 g
Sugars: 6.3 g
Dietary fiber: 6.4 g
Protein: 5.7 g
Sodium: 231.1 mg
Deviled Ham Broiled Sandwiches
Category: main-dish
By GLOBETROTTERS93

Over the years I've made these quick and easy appetizers for many parties in our home and always get asked for the recipe. My two picky kids love them, and they are my toughest food critics!

Ingredients:
1 loaf French bread, halved lengthwise and sliced into 2 inch slices
1 (8 ounce) package cream cheese, softened
¼ cup margarine
1 (4 ounce) can deviled ham meat spread
1 teaspoon salt
¼ teaspoon dill weed
1 (3 ounce) can sliced mushrooms, drained

Directions:
Preheat oven to broiler setting. In a bowl, mix the cream cheese, margarine, deviled ham meat spread, salt, dill weed, and mushrooms together until smooth. Spread mixture evenly over bread slices. Broil on top oven rack for 3 to 5 minutes, or until lightly browned.  Watch carefully to prevent burning.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 425.2
Fat: 22.3 g
Saturated fat: 10 g
Carbohydrates: 44.8 g
Sugars: 2.4 g
Dietary fiber: 2.2 g
Protein: 12.3 g
Cholesterol: 42.1 mg
Sodium: 1162.1 mg
Blueberry and Cinnamon Muffins


Ingredients:
egg substitute, milk, light butter, all-purpose flour, baking soda, baking powder, sugar substitute, ground cinnamon, frozen blueberries, water

Directions:
Combine egg substitute, milk, melted butter, applesauce, 1/4 cup water, and crushed cereal in a bowl and stir until cereal is moist.
Let stand for 10-15 minutes.
Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, and Splenda and stir to mix together.
Preheat oven to 375°F.
Lightly spray a 12-cup muffin tin with non-stick spray.
Add flour mixture to the moist bran mixture and stir gently until blended.
Add the remaining 1/4 cup of water and stir until you get a cooked-oatmeal-like consistency, add more water as needed.
Gently fold frozen blueberries into batter right before cooking.
Spoon batter evenly into muffin cups and bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and allow to cool in pan. Best eaten when warm. Enjoy!
Rindergulasch (German Beef Goulash)


Ingredients:
onion, fresh garlic, bacon, bacon grease, sweet Hungarian paprika, tomato paste, beef broth, lemon, red bell pepper, green bell pepper, fresh marjoram, salt, black pepper, spaetzle noodles

Directions:
In a large stewpot, heat the butter (or bacon grease or lard] until melted.
Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet];remove each batch as it browns to a covered dish and set aside for now.
In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
Return the meat to the pan, and sprinkle with paprika.
Whisk in the tomato paste until blended,stirring the whole time.
Add just a little of the broth and bring to a boil,stirring.
Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
Reduce the heat to low, cover, and let stew about 80 minutes.
In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
Test for flavor now- adding as much salt& pepper as you prefer.
TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Proper English Scones


Ingredients:
self rising flour, salt, baking powder, unsalted butter, sugar, milk, vanilla, lemon juice, egg

Directions:
1.Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2.Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3.Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
4.Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise] and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5.Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3] for a few mins to refresh.
Roast Wild Duck With Cranberry Sauce


Ingredients:
duck, port wine, butter, flour, chicken broth, brown sugar, fresh cranberries, cayenne pepper, lemon, salt, fresh ground black pepper

Directions:
Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes.
Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching]. Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat.
Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar.
To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.
Instant Pot® Venison Pot Roast
Category: meat-and-poultry
By Soup Loving Nicole

Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.

Ingredients:
1 tablespoon olive oil
1 (2 pound) venison roast
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
2 cups water
1 pound baby potatoes (such as Little Potato Company®), halved
1 (8 ounce) package baby carrots
salt and ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode. Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat. Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

Prep time: 5 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 275.3
Fat: 5.6 g
Saturated fat: 1.6 g
Carbohydrates: 20.9 g
Sugars: 1.8 g
Dietary fiber: 2.3 g
Protein: 32.7 g
Cholesterol: 114.3 mg
Sodium: 681.8 mg
Chicken Chow Mein


Ingredients:
salt, boneless lean pork, cornstarch, dry sherry, soy sauce, water, instant chicken bouillon granules, fresh ginger, garlic clove, shrimp, yellow onions, green pepper, celery, green onions, cabbage

Directions:
FRIED NOODLES:.
Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
Drain noodles on paper towels. Repeat until all noodles are fried.
CHOW MEIN:.
Remove skin and bones from chicken breasts.
Cut chicken and pork into 1-inch pieces.
In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!
Sweet and Sour Pasta Salad


Ingredients:
tri-color spiral pasta, red onion, tomatoes, cucumber, green pepper, fresh parsley, sugar, vinegar, ground mustard, salt, garlic powder

Directions:
Cook pasta according to package directions; drain and rinse with cold water.
Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
Pour over salad and toss.
Cover and refrigerate for 2 hours.
Serve with slotted spoon.
Roasted Corn and Onions


Ingredients:
yellow onions, olive oil, frozen corn, sea salt

Directions:
Chop onions and place in microwave-safe dish with the olive oil.
Microwave on high for 8-10 minutes (until clear].
Pour onion/oil mix into large skillet over medium heat.
Add frozen roasted corn.
Add seasonings.
Stir as onions begin to caramelize and corn continues to roast.
Enjoy!
Southern Sweet Potato Bread with Pecans
Category: bread
By Tanja Miller

A fragrant southern style quick bread. Perfect for the holidays.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup white sugar
2  eggs, beaten
½ cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
½ cup golden raisins

Directions:
Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Yields: 1 loaf

Calories: 313.6
Fat: 16.9 g
Saturated fat: 2.1 g
Carbohydrates: 38.7 g
Sugars: 22 g
Dietary fiber: 2.2 g
Protein: 4.1 g
Cholesterol: 31.2 mg
Sodium: 149.5 mg
Chile Garden Salsa


Ingredients:
tomatoes, onion, green onions, jalapeno chiles, habanero peppers, serrano chilies, fresh cilantro, fresh lime juice, salt

Directions:
Chop one of the tomatoes coarsely and place in a blender with one each of the jalapenos, habaneros, serranos, and the lime juice.
Pulse until the mixture has broken down into a sauce.
Chop the other tomato; also finely chop the remaining jalapeno, habanero, and serrano, placing all in a small bowl.
Mix in onions, cilantro, and mixture from blender.
Add salt and adjust to taste.
Allow to sit 1-2 hours to blend flavors before serving.
Stress Reliever With Honey


Ingredients:
honey, warm water

Directions:
Mix and sip., Breathe!