xiaoxl/recipe_data huggingface dataset:
Winter Night Creamy Clam Chowder


Ingredients:
clams, baby clams, bacon, onion, celery, butter, garlic cloves, yukon gold potatoes, dried thyme, fresh thyme, 2% low-fat milk, half-and-half, flour, dry white wine, fresh lemon juice

Directions:
Drain clams in colander, reserving liquid in large bowl. Allow liquid to sit still to let any sand that may be in it to drop to the bottom of the bowl.
In a large, heavy pot, in the rendered fat and 2 Tablespoons of butter, sweat the onions and celery until tender.
Add garlic, thyme, potatoes, clams, clam juice and cooked bacon.
Simmer until potatoes are tender, about 15-20 minutes.
In the meantime, whisk the flour and the cup of milk together and let stand, whisking occasionally, until the flour and milk are completely smooth. Then add the 2 cups of half & half and the white wine.
Add this mixture to the pot and slowly bring to a simmer, stirring all the time! Simmer for 5 minutes or more, tasting to make sure the flour has cooked.
Now add the fresh lemon juice and let this wonderful chowder sit on your stovetop for about 1 hour, to let the flavors marry and use the time to heat up a crusty bread, make a salad if you want, and serve.
It's always way better the next day! So you can cool it off in the refrigerator uncovered and stir now and again, then cover and store till the next day.
This freezes well, but is better fresh!
Slow Cooker Shredded Venison for Tacos
Category: world-cuisine
By SEEsign

I use a venison roast with taco seasonings to make shredded venison tacos. It's a great alternative to beef and my family just loves them. Serve with the taco shells, lettuce, tomato, onion, cheese, taco sauce and anything else you like on your tacos.

Ingredients:
1 (1.25 ounce) package taco seasoning mix
¼ cup all-purpose flour
3 pounds venison roast
2 teaspoons cayenne pepper, or to taste
2 tablespoons vegetable oil
1 ½ cups water

Directions:
Mix half the   with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides. Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 to 8 servings

Calories: 402.6
Fat: 10.8 g
Saturated fat: 2.9 g
Carbohydrates: 7.1 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 64.1 g
Cholesterol: 235.3 mg
Sodium: 449 mg
Ham & Egg Scramble


Ingredients:
eggs, 2% fat cottage cheese, cooked ham, tomatoes, oregano, black pepper, hot salsa

Directions:
Beat the eggs and cottage cheese together.
Heat a skillet, medium heat and lightly spray with oil.
Add the ham, Jalapeno, Tomato, oregano & pepper
Stir fry until heated through.
Pour in the egg mixture, cover & cook over medium heat (6 on an electric stove].
After 3 minutes add the lite cheese, cover and continue cooking gor 2 more minutes.
Flip 1/2 over the other half or scramble.
Place on heated  plate add the Salsa on top & enjoy.
Rissoles


Ingredients:
eggs, onion, tomato sauce, Worcestershire sauce, garlic, dried herbs, mustard powder, plain flour

Directions:
Mix all the ingredients together (except oil], this is best done with your hands.
Shape into 4 or 6 round balls and dust with the flour.
Heat the oil on high in a heavy based frying pan until the oil is very hot.
Place the Rissoles in the hot oil.
Don't over crowd your pan.
Make sure the Rissoles do not burn.
Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn].
Cook the other side the same way, turn the heat down to medium and cook through.
Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
Do not over cook the Rissoles.
The cooking time would be similar to cooking American hamburgers.
Serve with brown meat gravy and mashed potatoes with minted peas.
Almond Butter & Jelly Chia Pudding


Ingredients:
blueberries, lemon, vanilla extract, almond butter, maple syrup, honey, honey, blueberries

Directions:
Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency] then place the compote in a jar and refrigerate.
Add all the pudding ingredients (except for the chia seeds] to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
Souffle Juliette


Ingredients:
butter, cheese, eggs, milk, salt, pepper

Directions:
Trim crusts from bread. This recipe was from 1941 so these might be  bigger, thicker, heartier slices of bread than today; I think French bread.
Butter both sides of bread.
Place in deep buttered baking dish.
Add cheese.
Combine beaten eggs and milk.
Pour over cheese.
Add salt and pepper.
Let stand 1 hour.
Bake in a pan of water, in a moderate 350 degree Fahrenheit oven, for about 30 minutes.
Mexicorn Dip


Ingredients:
mayonnaise, green onion, tortilla chips

Directions:
In a medium bowl, combine Mexicorn and mayo.
Stir to combine.
Fold in remaining ingredients (except chips].
Stir until well mixed.
Cover bowl and refrigerate until chilled.  (Can be made ahead - cover and refrigerate up to 2 days.]
Serve with chips.
Spicy Peanut Coleslaw Like Armadillo Willy's


Ingredients:
cabbage, red cabbage, carrot, cilantro, peanuts, mayonnaise, apple cider vinegar, brown sugar, kosher salt, pepper

Directions:
Combine all the salad ingredients in a bowl.
Combine all the coleslaw sauce ingredients in a small bowl.
Spoon in coleslaw sauce into salad and mix well.  Taste for more salt and pepper if needed.  Cover and refrigerate until serving.
Chocolate Berry Parfait, 120 Calories Per Serving


Ingredients:
banana, strawberries, blueberries, artificial sweetener

Directions:
Arrange fruits in dessert cups.
Heat fruit mixture 40 seconds in microwave. (Creates sophisticated-looking pool of berry juice.]
Stir artificial sweetener & 1 tsp Jello powder into the yogurt.
Spoon yogurt onto fruits; top all with fudge sauce.
*Emphasis on non-alkalinized cocoa, because alkalinization (Dutch process] destroys the antioxidants. Hershey's is good, the little brown box in baking aisles. Trader Joes' cocoa is also very good.
Zucchini Garden Chowder


Ingredients:
zucchini, onion, fresh parsley, dried basil, butter, flour, salt, pepper, water, chicken bouillon cubes, lemon juice, diced tomatoes, evaporated milk, frozen corn, parmesan cheese, cheddar cheese, sugar, parsley

Directions:
In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
Stir in flour, salt, and pepper.
Gradually stir in water.
Add bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, milk, and corn; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, stir in cheeses until melted.
Add sugar and garnish with parsley.
White Crock Pot Chili (With Tomatillo)


Ingredients:
tomatillo salsa, chicken, garlic clove, onion, chicken broth, green chilies, hominy, cumin, cilantro, cheese, tortilla chips

Directions:
Brown the chicken with the garlic and onion.
Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips].
Cook on low for 6 hours.
Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.
The Ultimate Healthy Muffins


Ingredients:
whole wheat flour, wheat germ, baking soda, buttermilk, unsweetened applesauce, sugar substitute, vanilla, cinnamon, blueberries

Directions:
Preheat oven to 350°F.
If making your own "buttermilk" prepare ahead of time.
Whisk eggs, applesauce, buttermilk, and vanilla together in bowl.
In a separate bowl, mix together dry ingredients.
Slowly add wet mixture to dry. Do not overmix.
Gently fold in blueberries.
Spoon into greased muffin cups. (Batter doesn't rise much, so its okay to fill them to the top.].
Bake 30-35 minutes, or until a toothpick inserted in center comes out clean.
Easy Fish Chowder


Ingredients:
haddock fillets, water, potatoes, yellow onion, green bell pepper, tomatoes, 1% low-fat milk, salt, pepper, low-fat cheddar cheese

Directions:
Place haddock and water in a dutch oven and heat to boiling.
Cover and reduce heat to low and simmer approximately 10-15 minutes or until the fish is white and flakes easily.
Remove the halibut, reserving (set aside] the 'broth' (liquid]; cut the haddock into bite size pieces.
Return 1 CUP of the reserved broth to the dutch oven.
Add the potatoes, onion and green pepper and simmer 15 minutes or just until the potatoes are tender.
Add the remaining broth, the haddock, tomato, milk, salt and pepper.
Heat until hot, but do not boil; sprinkle with cheese before serving.
Green Beans and Beef


Ingredients:
lean beef, garlic, extra virgin olive oil, onion, beef broth, fresh green beans, bouquet garni, salt

Directions:
In a 6-quart pot, brown beef with garlic in olive oil.
Add onion and saute for a couple of minutes.
Add beef broth.  Cover and simmer for 1/2 hour or until beef can be cut with a spoon.
Add green beans.  (If using fresh herbs, drop in the bunch of sprigs, looping excess string around the pot handle.]  Cover and continue to simmer until beans are tender, about 1/2 hour.
Serve with a slotted spoon so most of the liquid remains in the pot.
Moist Cranberry Pecan Muffins
Category: bread
By thompson4808

An adapted recipe that my wife thinks is amazing.

Ingredients:
½ cup butter, softened
½ cup cinnamon-flavored applesauce
1 cup white sugar
1 cup brown sugar
4  eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup plain Greek yogurt
¼ cup orange juice
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners. Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans. Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 2 dozen muffins

Calories: 258.8
Fat: 9.4 g
Saturated fat: 4.5 g
Carbohydrates: 40 g
Sugars: 22.8 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 47.3 mg
Sodium: 193.2 mg
Pacific Northwest Strawberry, Goat Cheese & Pine Nut Salad


Ingredients:
olive oil, Dijon mustard, salt, fresh ground black pepper, Belgian endive, fresh strawberries, pine nuts

Directions:
Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl.  Whisk to blend.
Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
Toss and serve.
Sauerkraut and Sausage Paprikash


Ingredients:
kielbasa, butter, onions, garlic cloves, paprika, dried dill, fresh dill, caraway seed, beef broth, chicken broth, water, baby potatoes, sauerkraut, sour cream

Directions:
Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
Add sauerkraut. Stir well, cover and simmer another 15 minutes.
Add sour cream and stir until hot; do not let it boil.
Mango Pilaf


Ingredients:
dried mango, pine nuts, onion, basmati rice, salt, chicken broth, water, basil, ground cumin, chili powder, cayenne pepper, black pepper

Directions:
Combine rice, salt, broth, mango, onion and water in a mediium saucepan.  Bring to a boil; cover and turn heat down to summer for 15 -18 minutes.  Rice should be tender and all liquid absorbed.
Stir in the pine nuts, basil, cumin, chili powder, cayenne into the rice.  Pepper to taste and serve hot.
Mean Chef's Southern Fried Chicken and Gravy


Ingredients:
water, salt, broiler-fryer chickens, salt, pepper, all-purpose flour, bacon drippings, all-purpose flour, milk, chicken broth, salt, pepper

Directions:
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
Cover and refrigerate 8 hours.
Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
Drain chicken; rinse with cold water, and pat dry.
Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
Place 2 pieces of chicken in bag; seal.
Shake to coat completely.
Remove chicken, and repeat procedure with remaining pieces.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
Add chicken, a few pieces at a time, skin side down.
Cover and cook 6 minutes; uncover and cook 9 minutes.
Turn chicken pieces; cover and cook 6 minutes.
Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
Place skillet over medium heat.
Add flour to drippings, stirring constantly, until browned.
Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes].
Stir in salt and pepper.
Serve immediately.
Yield: 1 2/3 cups.
Note:  If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
Cherry Apricot Cake


Ingredients:
sea salt, baking soda, eggs, vanilla extract, cherries

Directions:
In a large bowl, combine almond flour, salt and baking soda.
In a smaller bowl, combine agave, eggs and vanilla.
Stir wet ingredients into dry.
Gently mix in cherries and apricots.
Pour batter into an 8 by 8 baking dish.
Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
Cool and serve.
Nana's Homemade Chocolate Pudding
Category: desserts
By Chelsea Wagner

A rich, silky homemade chocolate pudding made the same way in our family since the 50's. Cooled pudding will form a dark skin on top, which is our favorite part! Top with whipped cream, if desired.

Ingredients:
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Directions:
Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan. Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes. Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 184.7
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 33.4 g
Sugars: 24.1 g
Dietary fiber: 2.4 g
Protein: 6.5 g
Cholesterol: 12.2 mg
Sodium: 210.1 mg
Quick Asian Broccoli Stir-Fry


Ingredients:
fresh ginger, sugar, salt

Directions:
Thaw broccoli florets in microwave.
Heat the oil on medium high in a non-stick skillet.
Brown the ginger slices.
Add drained broccoli.
Stir-fry one minute; add sugar and salt.
Continue frying until degree of doneness you prefer and all liquid is absorbed.
Remove from heat and toss with sesame oil.
Mini Stuffed Peppers


Ingredients:
mini sweet peppers, bell pepper, garlic clove, onions, celery, chicken broth, herb seasoned stuffing mix, flat-leaf Italian parsley

Directions:
Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible.
Sauté garlic, onion and celery in a large pan with olive oil until soft.  Add chicken broth to pan and increase heat too high.  Turn burner off Just prior to boiling,.
Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses.  Mix all ingredients until well combined, softened and moist.  You can adjust softness by adding more stuffing mix or chicken broth.  You are now ready to stuff.
Using surgical gloves, stuff the peppers with a teaspoon or by hand.  Once all the peppers are stuffed, pierce them with a paring knife in several places.  This will allow steam to escape, helping to prevent stuffing from oozing out.
DO NOT oven bake the stuffed peppers.  Cooked peppers need to soften but retain their texture.  Oven baking will over cook them, destroying their flavor and texture.
Place them in a large frying pan with an ample amount of olive oil.  Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe.  Peppers should be softened but retain texture.
Made too much stuffing?  That's a good problem.  Form the stuffing mix into a burger.  Brown one side in the pan used to fry the peppers.  Flip the stuffing burger and top the cooked side with more cheese.  Covering pan as you brown the other side will help the cheese melt.
Easy Chicken and Corn Chowder
Category: soups-stews-and-chili
By Athyna

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Ingredients:
½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4  russet potatoes, diced
2  cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Directions:
Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 443.4
Fat: 22 g
Saturated fat: 13.2 g
Carbohydrates: 49.9 g
Sugars: 3.1 g
Dietary fiber: 4 g
Protein: 15.2 g
Cholesterol: 77.1 mg
Sodium: 489.3 mg
Tuscan Chicken With Spinach and Beans


Ingredients:
chicken pieces, kosher salt, sea salt, ground black pepper, bacon, onion, fresh spinach, fresh rosemary, diced tomatoes, cannellini beans

Directions:
Preheat oven to 350 degrees Fahrenheit.
Season chicken with 1/4 teaspoon salt and pepper.
Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
To serve, spoon spinach mixture onto a plate; top with chicken.
Rainbow Pasta Salad II
Category: salad
By JENNIEANNE

This is a really quick and easy pasta salad. Great for picnics and BBQ's.

Ingredients:
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1  red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing.  Refrigerate overnight, or for at least 1 hour.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 387.1
Fat: 16.7 g
Saturated fat: 2.7 g
Carbohydrates: 51.7 g
Sugars: 7.9 g
Dietary fiber: 2.5 g
Protein: 8.3 g
Sodium: 924 mg
Skillet Taco Dinner


Ingredients:
ground beef, water, cooked brown rice, low-fat cheddar cheese, lettuce, tomatoes, nonfat sour cream, salsa

Directions:
Spray a large nonstick skillet with olive oil spray., Add meat and brown., Add seasonings and water. Bring to a boil then simmer for approx 20 minutes., Add rice and simmer until mixture thickens., Sprinkle with cheese. Cover pan until cheese melts., Smooth a layer of sour cream. Top with the tomato and lettuce., Serve & scoop with the taco chips., Enjoy!
Chocolate and Strawberry Stuffed French Toast


Ingredients:
eggs, nonfat milk, vanilla extract, cream cheese, strawberries, chocolate chips, confectioners' sugar

Directions:
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Tito's Berry Lemonade
Category: drinks
By Tito's Handmade Vodka

A refreshing cocktail mixed with fresh berries, lemonade, and Tito's Handmade Vodka. Garnish with a lemon slice or add more strawberries.

Ingredients:
1 ½ ounces Tito's Handmade Vodka
4 ounces lemonade
Fresh berries, sliced or whole

Directions:
Lightly muddle berries into a glass. Add Tito's Handmade Vodka, lemonade, and ice. Stir and garnish with a strawberry or lemon slice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 147.5
Fat: 0.1 g
Carbohydrates: 13.2 g
Sugars: 12.2 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 5.1 mg
Salty Dog Martini


Ingredients:
vodka, grapefruit juice, salt, kosher salt

Directions:
Rim martini glasses with margarita salt or kosher salt., In a shaker, combine ice, vodka and grapefruit juice.  Shake well., Pour mixture into martini glasses and serve!