xiaoxl/recipe_data huggingface dataset:
Savoury Toast


Ingredients:
tomatoes, onion, low-fat cheddar cheese, egg, parsley, Worcestershire sauce, tomato sauce, ketchup

Directions:
Preheat oven to 160 degrees Celsius (325 degrees F.] and place the 12 slices of bread on cookie sheets.
Mix the remaining ingredients together and spread liberally over each slice of bread.
Bake for 30 minutes, or until bread is toasted and mixture is set.
Remove from oven, cut into halves or quarters, and serve warm.
Cherkez Chicken


Ingredients:
chicken breasts, walnuts, chili peppers, garlic, yoghurt, olive oil

Directions:
boil the chickens for 45 minutes., crush the garlics and mix with walnuts., cut the peppers in to small pieces., In a bowl, stir garlic and walnuts into yoghurt and olvie oil., cut small pieces from chicken., then add the chicken into the bowl., sprinkle breads over.
Cilantro-Lime Vinaigrette


Ingredients:
fresh lime juice, white wine vinegar, rice vinegar, garlic cloves, kosher salt, sea salt, sugar, canola oil, cilantro

Directions:
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
Serve with greens, on any type of Mexican salad, or use as a marinade.
Pasta Primavera With Italian Turkey Sausage


Ingredients:
farfalle pasta, olive oil, garlic cloves, onion, zucchini, roma tomatoes, green bell pepper, fresh basil, chicken bouillon granules, red pepper flakes, parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Easy Honey Dijon Dressing - 5 Ingredients


Ingredients:
olive oil, honey, lemon juice, mayonnaise, Dijon mustard

Directions:
Whisk oil, honey, lemon juice, mayonnaise and mustard until well combined., Remix before using.
Frosted Fudge Brownies


Ingredients:
butter, margarine, butter, margarine, eggs, sugar, all-purpose flour, baking powder, salt, vanilla, butter, margarine, confectioners' sugar, vanilla, milk

Directions:
In a saucepan, melt butter.
Remove from the heat.
Stir in cocoa and cool.
While cooling, beat eggs and sugar in mixing bowl.
Combine the flour, baking powder and salt.
Gradually add to the egg mixture.
Stir in the vanilla and cooled chocolate mixture and mix well.
Spread into a greased 13 x 9 x 2-in.
pan.
Bake at 350 for 25-28 minutes of until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
For frosting, in a mixing bowl, cream the butter, confectioners' sugar, cocoa and vanilla.
Add enough milk until it achieves spreading consistency.
Spread over brownies.
Cut into bars and enjoy.
A Night in Paris


Ingredients:
cranberries, vodka, Grand Marnier

Directions:
In a cocktail shaker, mash cranberries and orange segment, with syrup., Fill shaker with ice. Add vodka and Grand Marnier., Shake and strain into a martini glass., Garnish with an orange slice and cranberry.
Marinated Cherry Tomato Salad
Category: salad
By RAINEYJR

This is a very delicious way to use an overabundance of cherry tomatoes.

Ingredients:
4 cups halved cherry tomatoes
¼ cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
1 ½ teaspoons white sugar

Directions:
In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat.  Chill for at least 2 hours.  Gently stir from bottom to top, coating all tomatoes, before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 to 8 servings

Calories: 93.5
Fat: 8.2 g
Saturated fat: 1.1 g
Carbohydrates: 5.2 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 0.8 g
Sodium: 174.5 mg
Chicken and Sweet Potato Rice


Ingredients:
rice, water, ground chicken, pepper, sweet potatoes, salt

Directions:
Start by washing the rice 1-2 times or until the water used to wash the rice becomes clearer. After the last wash, use a strainer to drain the liquid completely then soak the rice in a cup of water for about 30 minutes.
Season about 100 grams of ground chicken with a quarter teaspoon of salt and a quarter teaspoon of pepper. Mix well then leave it for about 10 minutes so the chicken can absorb the flavors from the seasonings.
Wash the sweet potato carefully then slice it into smaller pieces, about a centimeter cubes.
Once the rice, ground chicken and sweet potato are ready, you can put all those ingredients in the microwave pressure cooker including the water used to soak the rice. Add about a quarter teaspoon of salt then mix all the ingredients inside.
Cover the microwave pressure cooker then cook in the microwave for about 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker covered for 15 more minutes to allow the remaining steam inside to continue to cook the rice and soften it.
After 15 minutes, remove the cover then mix well before serving.
Chicken and Carmelized Onions


Ingredients:
boneless chicken breasts, soy sauce, molasses, garlic powder, onions, olive oil

Directions:
Combine soy sauce, molasses, and garlic powder.
Marinate the chicken for at least a half hour, being sure it is covered, or turn it to coat all sides of the chicken.
Toss the onions with the oil and salt and pepper to coat.
Place in bottom of 9 x 13 pan.
Lay chicken over onions, drizzle 1 T of marinade over each piece.
Bake 20 minutes at 350.
Optional:  you can sprinkle cheese or fried onions over the chicken and bake an additional 2 minutes.
Myra's Jam Filled Biscuits


Ingredients:
butter, sugar, eggs, flour, baking powder

Directions:
Cream butter and sugar.
Add eggs, then flour and baking powder.
Roll into small balls, put onto a baking tray and pat out flat.
Make a hole in one of a pair (I use the lid of an essence bottle] Bake at 350 F (180 C] for 12-15 minutes or until*just* starting to turn from creamy colour to very light brown.
Store in an air-tight container and spread with raspberry jam just before serving so that you have a"bottom" section of the cookie without a hole, and the"top" with a hole in it so that the jam shows through These dissapear so fast that I never take note of how many I get in a batch: it also makes a difference how large or small you make the balls, therefore the yield is a"guess-timate".
Broccoli and Leek Soup With Croutons and Sour Cream


Ingredients:
olive oil flavored cooking spray, leek, garlic cloves, potato, water, broccoli, fresh parsley leaves, fresh basil leaf, low-fat sour cream

Directions:
Preheat oven to 200 degrees celsius.  Place the bread cubes on a baking tray and spray lightly with olive oil spray.  Bake, turning once, for 10 minutes or until nicely browned.
Meanwhile, heat a large saucepan over medium heat.  Spray with olive oil spray.  Add the leek.  Cook, stirring occasionally, for 5 minutes or until soft.
Add the garlic and cook for 30 seconds or until aromatic.
Add the potato, water and stock cube to the leek mixture.  Bring to the boil.  Reduce heat to low and simmer for 10 minutes.
Add the broccoli, simmer for 5 minutes or until broccoli is tender, set aside to cool slightly.
Place the broccoli mixture, parsley and basil in a blender and blend until smooth.  Transfer back into a saucepan, stir over heat until heated through.
Ladle the soup into serving bowls, top with croutons and sour cream. Season with pepper and serve.
Very Creamy Macaroni and Cheese


Ingredients:
onion, cheddar cheese, parsley, evaporated milk, cottage cheese, salt, pepper

Directions:
Sauté onions in oil until tender.
Add macaroni, cheddar cheese, and parsley.
Mix milk, cottage cheese, salt and pepper until smooth; mix well.
Add to macaroni mixture, mix well.
Pour into a greased 2 qt casserole.
Bake, uncovered, at 350* for 25 minutes.
Creamed Oysters & Mushrooms on Toast


Ingredients:
mushroom, shallot, unsalted butter, dry white wine, flour, heavy cream, Tabasco sauce

Directions:
Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
Add wine and bring to a boil.
Mix flour, tabasco& milk, add to mushroom mixture with the cream.
Simmer and stir occasionally until slightly thickened about 3 minutes.
Add oysters, simmer until edges curl, about 3 minutes.
Toast bread and serve oysters and mushrooms on top.
Caffeine Jolt Chicken


Ingredients:
ketchup, brown sugar, Worcestershire sauce, vinegar, fresh lemon juice, chicken legs

Directions:
In a saucepan combine;Coffee, Ketchup, Sugar, Worcestershire sauce, vinegar& Lemon.
Bring to boil and simmer 5 minutes.
Arrange chicken legs, single layer in a shallow oven proof dish.
Pour sauce over.
Cover and marinate in fridge for 1-8 hours.
Bring to room temp and bake in 375F degrees oven for 45 minutes- 1 hour depending on the size of the legs.
Baste often with sauce.
When chicken juices run clear pierced with a fork the chicken is done.
Bon Appetite.
Crock-Pot BBQ'd Beef for Sandwiches or As a Topping


Ingredients:
red onions, shallot, tomatoes, barbecue sauce, flour

Directions:
Slice steak in thin pieces.
Place in crock-pot (I grease mine with a little olive oil--1 Tbsp].
Chop onion and tomato.
Add on top of beef.
Pour the two sauces over beef and vegies.
(You could add a little salt and pepper, at this point, but I wait until it's done to see if it needs it.].
Cook on HIGH,1-2 hours; LOW 4 hours. (I cooked mine on HIGH] for a little over an hour].
Serve on rolls, rice, baked potatoes, pasta --  YOUR choice.  It's good stuff, even though it's not totally homeade.
NOTE:  You might want to add 1/2 - 1 Tbsp flour (give it a quick stir] about 1/2 hour before it's done, if you like a thicker sauce.  When I made this as a topping for rice, it came out kind of thin. I think I will add the flour next time when I have this for sandwiches.
Baked Mummy Jalapeno Poppers
Category: appetizers-and-snacks
By barbara

These baked Halloween jalapeno popper mummies are easy to make and taste delicious.

Ingredients:
5 ounces cream cheese, softened
3 ounces shredded Cheddar cheese
salt and freshly ground black pepper to taste
6  large fresh jalapeno peppers, halved lengthwise and seeded
1 (10 ounce) can refrigerated crescent rolls
1  egg, beaten
1 tablespoon milk, or as needed
¼ cup all-purpose flour
24  candy eyeballs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves. Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go. Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet. Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 jalapeno poppers

Calories: 188.5
Fat: 12.3 g
Saturated fat: 5.5 g
Carbohydrates: 13.5 g
Sugars: 2.1 g
Dietary fiber: 0.3 g
Protein: 5.2 g
Cholesterol: 34.2 mg
Sodium: 281.3 mg
Mrs. Schreiner's Split-Pea Soup


Ingredients:
bacon, onion, carrots, water, smoked ham hock, salt, bay leaf

Directions:
In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth] if soup becomes too thick.
Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
Discard fat and bones and chop meat.
Return meat to kettle and simmer soup, stirring, until heated through.
Discard bay leaf.
Just before serving, crumble bacon and sprinkle over soup.
Makes 8 cups.
Cathy & Gary's Cornbread


Ingredients:
sugar, yellow cornmeal, flour, baking powder, salt, red pepper flakes, milk, eggs, fresh corn

Directions:
Butter and flour 8 inch pan.
Put sugar, yellow corn meal, flour, baking powder,salt & red pepper flakes into a large bowl, and mix together lightly.
Add milk, 2 eggs (beaten in to the milk a bit],corn, & red pepper.
Stir everything together, don’t overmix, just moisten everything.
Bake at 375 F for 30-40 minutes (this varies depending on the oven; put a toothpick in and if it comes out clean it is ready; also, it is a nice light golden brown on top when it’s ready](don’t overcook, it dries out].
Serve slightly warm (with butter of course].
Recipe can easily be doubled and it freezes well good with soup or chili, can add a jalepeno pepper if you like it spicier.
No, I haven’t missed the oil or margarine – it doesn’t call for any shortening.
Soft Chocolate Pikes


Ingredients:
butter, brown sugar, flour

Directions:
Mix butter and sugar until creamy., Add flour and cacao., Roll little balls and press them onto your baking sheet., Bake at 150°C for 10´.
Sesame Zucchini


Ingredients:
zucchini, onion, sesame seeds, soy sauce, salt

Directions:
Saute zucchini and onion in oil for 4 minutes., Add remaining ingredients, toss to mix.
The Rainbow's Potato Salad


Ingredients:
coarse sea salt, water, mayonnaise, apple cider vinegar, prepared yellow mustard, coarse salt, coarse black pepper, carrot, green bell pepper, sweet onion

Directions:
Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
Drain and rinse and let cool to room temperature, then cover and chill.
Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on],dice them into small chunks and place in a  large bowl.
Add very, very finely chopped carrots, onions, and green peppers.
Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more], and a splash of vinegar.
If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
Stir gently to coat and chill overnight or at least several hours.
Taste again before serving, adding more dressing ingredients if needed.
Rice Revitalized


Ingredients:
wild rice, brown rice, quinoa, butter, lemon-pepper seasoning

Directions:
Boil 1 1/2 cups Water in covered pot.
Add the wild rice and cook on simmer/low boil for 20 minutes.
Add the brown rice to the wild rice and continue cooking for an additional 20 minutes.
Add the quinoa to the rice and finish cooking for 20 minutes (total one hour].
Remove from heat and add 2 tablespoons of butter and 1 tespoon of lemon pepper seasoning salt and mix well.
Serve as a side dish or mix with your favorite Chinese or other cuisine.
Slow Cooked Chicken Stew
Category: soups-stews-and-chili
By MyNutriCounter

Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.

Ingredients:
1 teaspoon olive oil
1  onion, chopped
3 cloves garlic, minced
4  skinless, boneless chicken breasts
1 (32 fluid ounce) container vegetable broth
1 (14.5 ounce) can diced tomatoes
2  sweet potatoes, diced
1 cup uncooked quinoa
1 teaspoon ground black pepper
5  mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons curry powder
5  green onions, chopped
1  bay leaf

Directions:
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes. Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours. Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Prep time: 20 mins
Cook time: 7 hrs 5 mins
Total time: 7 hrs 25 mins
Yields: 8 servings

Calories: 210.4
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 27.8 g
Sugars: 5.1 g
Dietary fiber: 4.4 g
Protein: 16.3 g
Cholesterol: 29.3 mg
Sodium: 355.8 mg
Hg's Cheesy-Good Cornbread Muffins - Ww Points = 2


Ingredients:
all-purpose flour, yellow cornmeal, fat free egg substitute, nonfat sour cream, reduced-fat cheddar cheese, scallion, artificial sweetener, baking powder, salt

Directions:
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown]. Allow to cool and then enjoy!
Honeyed Ham Glaze
Category: side-dish
By sal

A very quick and sweet ham glaze that's easy to make.

Ingredients:
1 cup honey
½ cup ketchup
¼ cup yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion
¼ teaspoon ground cloves
⅛ teaspoon ground ginger

Directions:
Mix together in a bowl: honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger.  Pour over ham slices as a glaze.

Prep time: 10 mins
Total time: 10 mins
Yields: 1.5 cups

Calories: 202.8
Fat: 0.5 g
Carbohydrates: 53.3 g
Sugars: 51.5 g
Dietary fiber: 0.6 g
Protein: 1 g
Sodium: 371.4 mg
Aunt Carrie's Indian Pudding


Ingredients:
milk, water, yellow cornmeal, butter, molasses, flour, ground cinnamon, ground ginger, salt, egg, vanilla ice cream

Directions:
Heat oven to 350°F  Grease an 8" × 8" baking dish; set aside.
Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil.  Slowly pour in cornmeal while whisking constantly.  Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
Remove from heat and whisk in remaining butter.  Set cornmeal mixture aside.
Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl.  Pour molasses mixture into cornmeal mixture while whisking constantly.  Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.].
Set pudding aside to let cool to room temperature.  Spoon pudding into bowls and top with scoops of vanilla ice cream.
Plum Tart


Ingredients:
flour, baking powder, salt, sugar, butter, egg, vanilla extract, milk, plums, sugar, cinnamon, butter

Directions:
Preheat oven to 425 F.
Mix dry ingredients, then cut in butter with pastry blender.
Beat 1 egg in cup, add vanilla then fill the rest of the way to the 1 cup mark with milk and add to dry / butter mixture.
Grease pan and pat dough into pan.
assort 3-4 cups of sliced plums on top of dough in a spiral pattern.
sprinkle top with 1 cup sugar mixed together with 2 teaspoons cinnamon and 3 tablespoons melted butter.
Bake 25 minutes.
Blueberry Jam


Ingredients:
blueberries, fresh lemon juice, sugar

Directions:
In a large heavy pot add blueberries, lemon juice and sugar.
Mix well.
Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly.
Remove from heat and add pectin, stir and skim off foam-stir again and skim again.
Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.
Honey Smoked Pork Tenderloin


Ingredients:
carrots, celery ribs, onion, ginger, butter, margarine, salt, pepper, sage, honey, lemon juice, liquid smoke, garlic

Directions:
in a 10'inch skillet melt butter until sizzling., add pork and carrots., cook over medium-high heat, stirring occasionally until meat is browned., reduce heat to medium., stir in remaining ingredients., cover and cook stirring occasionally until vegetables are crispy tender.
Stir-Fried Beef With Mushrooms and Asparagus


Ingredients:
beef steak, onion, fresh garlic, fresh ginger, asparagus, baby bok choy, soy sauce, sugar, fresh ground black pepper, water, cooked white rice

Directions:
Cook the rice, as per package directions, while you prepare the stir-fry.
Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using]. Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
Return beef to pan. Add soy sauce, sugar (if using], and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
Serve stir-fry over hot white rice.
Air Fryer Lemon Pepper Shrimp
Category: appetizers-and-snacks
By bd.weld

These easy-to-make air fryer shrimp can be served with a salad or on top of rice or pasta. Also great as a cold appetizer.

Ingredients:
1 tablespoon olive oil
1  lemon, juiced
1 teaspoon lemon pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
12 ounces uncooked medium shrimp, peeled and deveined
1  lemon, sliced

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated. Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 214.9
Fat: 8.6 g
Saturated fat: 1.4 g
Carbohydrates: 12.6 g
Sugars: 0.2 g
Dietary fiber: 5.5 g
Protein: 28.9 g
Cholesterol: 255.4 mg
Sodium: 528 mg
Pumpkin Pineapple Smoothie


Ingredients:
pumpkin, pineapple, low fat cottage cheese, vanilla, cinnamon, Splenda granular

Directions:
"Blend."
Best Cream of Tomato Soup


Ingredients:
coconut oil, yellow onion, carrot, garlic cloves, tomato paste, maple syrup, fresh lemon juice, thyme, bay leaf, coconut milk, bay leaf

Directions:
In a large pot add coconut oil, onion, garlic and carrot, sauté on medium heat until just soft, about 5 minutes.
Add tomato paste and cook for about 2 minutes while stirring.
Add stock, maple syrup, lemon juice, thyme, bay leaf and tomatoes, simmer for about 20 minutes, stirring occasionally.
Remove from heat, remove bay leaf and thyme, and add to food processor or blender, blend until smooth.
Return to pot and stir in coconut milk, add sea salt to taste.
Crown of Roses


Ingredients:
Amaretto, cranberry juice, maraschino cherry

Directions:
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients., Shake until well mixed and well chilled., Strain into a chilled cocktail glass and add a cherry to garnish.