xiaoxl/recipe_data huggingface dataset:
Teriyaki Chicken Toss With Spaghettini Pasta


Ingredients:
olive oil, boneless skinless chicken breasts, green chili, onion, zucchini, green pepper, mushrooms, cornstarch, soya sauce, chicken broth, chicken broth, curry powder, liquid honey, dried basil leaves

Directions:
CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
BOIL pasta at this time.
ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
PLACE pasta in a bowl and top with stir fry mixture.
Singapore Satay
Category: world-cuisine
By Bob MacDonald

A delicious Asian satay marinade and sauce for chicken and beef.

Ingredients:
1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
½ cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 ½ teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12  wooden or bamboo skewers

Directions:
In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 4 servings

Calories: 221.9
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 13.9 g
Sugars: 3.9 g
Dietary fiber: 1.4 g
Protein: 26.7 g
Cholesterol: 64.6 mg
Sodium: 1865.1 mg
Old Fashioned Tomato Cream Soup


Ingredients:
tomatoes, onion, cloves, fresh basil, salt, black pepper, ground nutmeg, ground coriander, baking soda, sugar, flour, butter, heavy whipping cream, fresh basil leaf

Directions:
In a large deep saucepan, over a medium heat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg and coriander for 30 minutes.
Let cool a little, then remove and discard the cloves from the onion.
Puree the soup in a blender until smooth (This may be done in batches].
Return the soup to the saucepan and stir in the baking soda and sugar.
Blend the flour and butter together to form a smooth paste.
Stir this into the soup.
Watching carefully, cook the soup, over a medium-low heat, until thickened, 10 to 15 minutes.
Remove the saucepan from the heat and slowly stir in the warmed cream.
Return the soup to the heat and continue to warm it, just until it is piping hot and about to come to a boil.
(Don't let it boil or it will curdle and truly disappoint you].
Serve this soup garnished with fresh basil leaves.
Chocolate Chip and Cranberry Scones
Category: bread
By KLang436

Great for dessert or a special breakfast! Not quite as dry as most scones and filled with chocolate in every bite!

Ingredients:
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons chilled butter, cut into pieces
½ (12 ounce) bag semisweet chocolate chips
¼ cup dried cranberries
¼ cup almond milk, or more as needed
1 teaspoon vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl. Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon. Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable. Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 11 scones

Calories: 226.5
Fat: 10.1 g
Saturated fat: 6.1 g
Carbohydrates: 33.6 g
Sugars: 16.4 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 13.9 mg
Sodium: 237.3 mg
Zucchini and Mushroom Lasagna


Ingredients:
butter, margarine, flour, milk, onion powder, garlic powder, dried basil, dried parsley, dried oregano, parmesan cheese, ricotta cheese, fresh mushrooms, zucchini, tomatoes, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
Stir in milk gradually, blending so that sauce is smooth.
Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over] and the remaining sauce.
Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
Allow to sit 5-10 minutes before cutting and serving.
Caramelized Bacon
Category: breakfast-and-brunch
By MU§E

A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch.

Ingredients:
1 ¼ cups packed brown sugar
½ teaspoon ground cinnamon
1 pound sliced bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet. Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

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

Calories: 185.4
Fat: 6.2 g
Saturated fat: 2 g
Carbohydrates: 27.3 g
Sugars: 26.7 g
Dietary fiber: 0.1 g
Protein: 5.6 g
Cholesterol: 16.4 mg
Sodium: 351.9 mg
Cheesy Grilled Broccoli
Category: side-dish
By bd.weld

During grilling season, don't forget the veggies! Grilling veggies provides a whole new dimension and depth of flavor.  Wow your guests with this easy-to-make recipe.

Ingredients:
4 cups broccoli florets
2 tablespoons olive oil
½ tablespoon ground black pepper
½ tablespoon garlic powder
½ teaspoon kosher salt
¼ cup shredded sharp Cheddar cheese
¼ teaspoon red pepper flakes  (Optional)

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated. Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 cups of broccoli

Calories: 125.5
Fat: 9.5 g
Saturated fat: 2.5 g
Carbohydrates: 7.6 g
Sugars: 1.9 g
Dietary fiber: 2.8 g
Protein: 4.6 g
Cholesterol: 7.4 mg
Sodium: 315 mg
Lazy Cabbage Roll Casserole


Ingredients:
ground beef, onion, salt, pepper, water, garlic powder, Worcestershire sauce, rice, cabbage, cheese

Directions:
brown ground beef.
add onions, salt, pepper, garlic powder, salt and Worcestershire sauce, cook until golden. drain excess fat.
add soup, water and rice, mix well.
add cabbage
if layered - put cabbage at bottom of casserole dish. pour meat mixture over cabbage.
Top with cheese.
Cover and bake at 325 degrees F for 1 1/2 hours.
Ms B's Spinach-Topped Tomatoes
Category: side-dish
By Claire Brandau

Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!

Ingredients:
3 large tomatoes, cut in half crosswise
1 teaspoon salt
1 (10 ounce) package frozen chopped spinach
1 cup water
2 teaspoons chicken bouillon granules
⅓ cup freshly grated Parmesan cheese
1 cup cornbread stuffing mix
½ cup butter, melted
1  egg, beaten
⅓ cup chopped onion
1 clove garlic, minced
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese, or as needed

Directions:
Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain. Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well. Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish. Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves. Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 295.6
Fat: 19.1 g
Saturated fat: 11.3 g
Carbohydrates: 24.3 g
Sugars: 4 g
Dietary fiber: 3.7 g
Protein: 9.1 g
Cholesterol: 76.3 mg
Sodium: 1214.3 mg
Immunity Booster Green tea Gargling


Ingredients:
"water"

Directions:
Gargle with green tea and wash your mouth once you are done with lots of water., This will help boost your immunity to influenza and flu.
Mini Salsa Chicken Loaves


Ingredients:
ground chicken, salsa, corn, chili powder, salt, pepper

Directions:
Combine chicken, 3/4 cup of salsa, corn, bread crumbs, chili powder, salt and pepper.
Shape into 4 even sized loaves and arrange on a microwave safe roasting rack.
Spoon remaining salsa over loaves.
Cover with waxed paper and microwave on high for 8-12 mins or until no longer pink.
Let stand covered for 5-10 minutes to complete cooking.
Cranberry Spinach Salad


Ingredients:
spinach, dried cranberries, butter, toasted sesame seeds, poppy seed, onions, paprika, sugar, white wine vinegar, cider vinegar

Directions:
Melt butter in saute' pan over medium heat, add almonds and stir until lightly toasted; set almonds aside to cool.
Toast sesame seeds in same pan and then set aside to cool.
Mix salad ingredients.
Mix dressing ingredients and toss with salad ingredients just before serving.
Pollo a la Brasa (Peruvian Grilled Chicken)
Category: world-cuisine
By Soup Loving Nicole

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Ingredients:
2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2  fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours. Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes. Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Prep time: 10 mins
Cook time: 15 mins
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 542.7
Fat: 40.5 g
Saturated fat: 8.9 g
Carbohydrates: 6.1 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 37.7 g
Cholesterol: 132.9 mg
Sodium: 1685 mg
Cinnamon Coffee Bars
Category: desserts
By Debbie Borsick

This is a quick and easy bar. It has raisins and nuts in it.  Great with a hot cup of coffee or even a cold glass of milk.  My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing.

Ingredients:
¼ cup shortening, softened
1 cup packed brown sugar
1  egg
½ cup hot coffee
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup raisins
¼ cup chopped nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir. Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 20 servings

Calories: 123.4
Fat: 3.9 g
Saturated fat: 0.9 g
Carbohydrates: 21.7 g
Sugars: 13.5 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 9.3 mg
Sodium: 90.6 mg
Cinnamon Biscuits


Ingredients:
sugar, cinnamon, butter, powdered sugar, butter, vanilla, milk

Directions:
Cut each biscuit in 4 equal pieces., Combine cinnamon and sugar in a bowl., Dip each biscuit piece in melted butter and then into cinnamon sugar mixture., Place in one cup of a sprayed muffin tin., Repeat with remaining biscuits., Sprinkle any leftover cinnamon sugar mixture over the top of the biscuits., Bake at 350°F 18-20 minutes., Remove from tin to cool., Combine frosting ingredients and drizzle with frosting, if desired.
Oatmeal Buttermilk Muffins


Ingredients:
butter, brown sugar, egg, quick-cooking oatmeal, buttermilk, flour, salt, baking powder, baking soda, cinnamon

Directions:
cream butter and sugar., add egg., add oatmeal., add buttermilk., then add flour., salt baking powder and baking soda., mix well., bake  in greased muffin tin 350 for 20 to 25 minutes.
CRUNCHY PARMESAN CHICKEN.....with Creamy Brown Onion Gravy


Ingredients:
chicken breasts, parmesan cheese, salt, ground black pepper, milk, boiling water, sour cream

Directions:
preheat oven to 180 Celsius line a large baking tray with baking paper.
blitz or finely crush the crackers. place in a large bowl.
stir  the parmesan cheese and salt and pepper into the crushed crackers till well combined.
cut each chicken breast into 3 pieces.
liberally spray the baking paper on the baking tray with cooking spray.
place the milk into a bowl and dip each piece of chicken into the milk then dip each piece of the chicken into the parmesan crackers  pressing in to coat. place chicken onto the baking tray.
press the left over parmesan crackers into each piece of chicken on the tray.
spray cooking spray lightly over the chicken.
lightly cover with foil and cook for 35 minutes.  uncover and cook until crumbs are golden and crunchy.
place the gravy mix into a 3 cup jug and fill up to the 2 cups mark with boiling water. stir till well combined.
stir in the sour cream until well combined.
serve the gravy over the chicken.
Minestrone Soup
Category: soups-stews-and-chili
By Maryanne

This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans.

Ingredients:
4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1  onion, chopped
2 stalks celery, chopped
2  carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste

Directions:
In a large soup pot combine the vegetable stock, the undrained  tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Yields: 8 to 10 servings

Calories: 399.1
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 80.9 g
Sugars: 13.4 g
Dietary fiber: 17.8 g
Protein: 19.6 g
Sodium: 381.8 mg
Czech Stuffed Green Bell Peppers


Ingredients:
green bell peppers, onion, lean ground beef, rice, egg, fresh parsley, salt, pepper, onions, tomatoes, peppercorns, allspice berries, ground allspice, dried oregano, dried marjoram, salt, pepper, sour cream

Directions:
Preheat oven to 350 F (175 C]. Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below].
In a skillet over med heat, sauté 1 chopped onion till tender.
In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
Remove peppers & transfer sauce to a blender (or use hand blender]. Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star"  --  so use it generously. Enjoy!
Beef Barbecue


Ingredients:
sugar, vinegar, Worcestershire sauce, tomatoes, tomato sauce, tomato paste, onion, beef, garlic clove, beer, red wine

Directions:
Mix all in a saucepan and cook for approximately 4 hours, stirring often., Serve on hamburger rolls topped with coleslaw.
Bean Nachos


Ingredients:
red capsicum, green capsicum, diced tomatoes with juice, Tabasco sauce, cheddar cheese

Directions:
Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.
Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.
Preheat oven to 200°C
Arrange corn chips on heatproof serving plates.
Sprinkle with half of the cheese.
Spoon over bean mixture.
Sprinkle with remaining cheese.
Bake for 10 minutes or until corn chips are crisp and cheese is melted.
Giada's Chicken in Lemon Cream and Penne


Ingredients:
penne pasta, olive oil, boneless skinless chicken breasts, salt, salt, reduced-sodium chicken broth, heavy cream, lemon, zest of, cayenne pepper, fresh flat-leaf parsley, fresh lemon juice

Directions:
Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
B L T With Cucumber and Serrano Mayo


Ingredients:
ground black pepper, Hellmanns Mayonnaise, fresh thyme, fresh marjoram, fresh oregano, fine sea salt, white pepper, romaine lettuce leaves, English seedless cucumbers, large curd cottage cheese

Directions:
Sprinkle black pepper over bacon and cook bacon crisp. Set bacon on a paper towels.
In a bowl wisk together mayonnaise, fresh herbs, Serrano pepper, salt and pepper.
Toast bread and spread 1-tablespoon Serrano Mayonnaise over each slice.
Layer lettuce leaf, tomatoes, cucumbers, bacon and lettuce. Slice sandwich in half and place on a plate.
Garnish sandwich plates with cottage cheese and kosher dill pickles.
Banana Split Cookies Recipe


Ingredients:
quick-cooking oatmeal, creamy peanut butter, egg, milk, bananas, mascarpone cheese, creamy peanut butter

Directions:
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
Mango-Pineapple Sorbet


Ingredients:
mango, pineapple, sugar, water, lime juice, rum, salt

Directions:
Peel the mango and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the chopped pineapple, sugar, water, lime juice, rum and salt. Squeeze the mango pit hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired.
Chill the mixture thoroughly.
Freeze it in your ice cream maker according to manufacturer's instructions.
Zingy Tuna Salad


Ingredients:
tuna, celery, mayonnaise, curry powder, onions, ground black pepper, salt

Directions:
mix all ingredients together and serve over lettuce or on your favorite bread, toasted kaiser roll, bun, crackers, etc.
Its wonderful!