xiaoxl/recipe_data huggingface dataset:
Zucchini Tater Tots


Ingredients:
zucchini, shallots, yellow onion, mozzarella cheese, parmesan cheese, egg, garlic powder, kosher salt, olive oil

Directions:
Preheat oven to 400°F.
Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!].
Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.
Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with marinara sauce or other dipping sauce.
Smokey Rainbow Chili


Ingredients:
olive oil, zucchini, red bell pepper, orange bell pepper, garlic cloves, onion, stewed tomatoes, tomato paste, black beans, whole kernel corn, red kidney beans, chili powder, dried oregano, ground black pepper, cayenne pepper

Directions:
(if using meat -- brown the meat really well, remove and set aside.  Add the meat after sauteing the veggies].
Heat oil in a large pot over medium-high heat. Stir in zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Add tomatoes with liquid, tomato paste, black beans, corn, and kidney beans into the pot. Season with smoked paprika, chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil.
Reduce heat to low and simmer 1-2 hours, stirring occasionally.
Cumin-Seasoned Fish Tacos


Ingredients:
cumin seed, salt, paprika, black pepper, garlic cloves, canola oil, avocado, mango, green onion, red onion, cilantro, lime juice, corn tortillas

Directions:
Heat a large skillet over medium heat.
Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
Combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder;  process until finely ground.
Combine cumin mixture and garlic;  rub over fish.
Return the skillet to medium-high heat, add oil to pan swirling to coat.
Add fish;  cook 2 minutes on each side or until done.
Remove from heat;  keep warm.
Salsa:  Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper].
Stir in optional jalapeno.
Heat tortillas according to package directions.
Break fish into pieces;  divide evenly among tortillas.
Top each with 2 tablespoons salsa.
Fold tortillas in half;  serve immediately.
Cinnamon-Roasted Almonds
Category: desserts
By BJ

Here is an easy snack idea to serve at any holiday party.

Ingredients:
1  egg white
1 teaspoon cold water
4 cups whole almonds
½ cup white sugar
¼ teaspoon salt
½ teaspoon ground cinnamon

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 cups

Calories: 230.6
Fat: 18 g
Saturated fat: 1.4 g
Carbohydrates: 13.3 g
Sugars: 8 g
Dietary fiber: 4.2 g
Protein: 7.8 g
Sodium: 40.2 mg
Super Easy Strawberry Shortcake Biscuits
Category: uncategorized
By manella

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Ingredients:
2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine. Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible. Bake in the preheated oven until golden brown, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 biscuits

Calories: 231.5
Fat: 10.2 g
Saturated fat: 2.8 g
Carbohydrates: 30.7 g
Sugars: 9.9 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 33.4 mg
Sodium: 584.2 mg
Almond Butter Brownies


Ingredients:
unsalted butter, almond butter, eggs, sugar, prune puree, vanilla, whole wheat flour, fine salt, walnuts, sea salt

Directions:
Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.
Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.
Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.
Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.
Pineapple Buttermilk Sherbet


Ingredients:
fat-free buttermilk, buttermilk, sugar

Directions:
In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved.
Cover the bowl with plastic wrap and place it in the freezer.
After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy.
Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid.
Stir it again with a fork and serve.
If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth.
Farmer in the Dell Burgers


Ingredients:
egg, Worcestershire sauce, salt, black pepper, brown sugar, mustard, ketchup, mayonnaise, cucumbers, lettuce, tomatoes, onion, pickle

Directions:
Mix ground chuck with egg, worcestershire, salt, and pepper., Form into 4 patties about 1/2 inch thick., Cook on grill 5-6 minutes on each side, or 4-5 minutes each side in a skillet., Top with cucumber slices, and sliced olives., Toast 4 buns and top with mustard, ketchup, and mayo if desired.
Janine's Best Banana Bread
Category: bread
By Janine Cunningham

Every time there is a party or any type of gathering, I'm asked to bring a loaf of my homemade banana bread. It's always the first to go and I'm always jotting down the recipe afterwards for friends. It's simple, quick and delicious!

Ingredients:
¼ cup butter, softened
1 cup white sugar
1  egg
3  ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan. Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 8x4 inch loaf

Calories: 247.7
Fat: 5.5 g
Saturated fat: 3.1 g
Carbohydrates: 47.2 g
Sugars: 24.4 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 30.8 mg
Sodium: 282.7 mg
White Whole Wheat  Bread for the Abm


Ingredients:
water, whole wheat bread flour, gluten, sugar, dry milk, salt, butter, bread machine yeast

Directions:
Place ingredients following your Bread machine's instructions.
When it is kneading;check to see if you need more flour or water.
Set to Whole Wheat setting.
Enjoy!
Instant Strawberry Cheesecake Parfait


Ingredients:
fat free cream cheese, sugar, low-fat vanilla yogurt, fresh strawberries, chocolate graham crackers

Directions:
Mix cream cheese and sugar in a small bowl.  Gently stir in yogurt.
In each of 4 wine glasses, alternate layers of strawberries, yogurt mixture, crumbs, yogurt mixture and strawberries.  Serve at once or refrigerate covered, up to 8 hours.
Healthy Fruit Smoothie


Ingredients:
plain yogurt, apple cider vinegar, lecithin granules, flax seed oil, ground flax seeds, oatmeal, banana

Directions:
Put all ingredients into blender and blend on high until smooth., Add ice cubes for thicker smoothie.
Cream of Cauliflower Soup (Vegan)


Ingredients:
olive oil, onion, water, salt, onion powder, garlic powder, dried parsley, celery, potatoes, carrot, raw cashews, water, cauliflower, peas

Directions:
In a large 4-quart pot, saute onions in olive oil until clear.
Pour in 6 cups of water, add seasonings and bring to a boil.
Add celery, potatoes and carrots, and simmer over low heat until cooked.
Place cashews and 2 cups water in a blender and blend until creamy and smooth.
Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
Add fresh cauliflower and peas 5 minutes before serving.
Rocky Point Clam Chowder


Ingredients:
salt pork, onion, potato, paprika, tomato puree, quahogs, clams, water

Directions:
In a large stockpot, heat the salt pork until fat melts.
Add chopped onions; Cook over gentle heat until very soft.
Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
Add quahogs/clams.
Heat and taste for seasoning.
TIP:  It is best to use old, not new, potatoes because they thicken the chowder with their starch.
This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.
Turkey Filet Mignon Wrapped in Turkey Bacon


Ingredients:
molasses, unsalted butter, turkey, black pepper

Directions:
Combine molasses and softened butter. Cover and hold for service.
Wrap each turkey medallion with one strip of bacon. Lightly sprinkle with black pepper.
Bake in a preheated 350 degree F oven for 15-20 minutes or until food thermometer reaches 170 degrees F.
Pipe molasses butter into a star on top of the turkey filet.
Not Your Average Joe's Voodoo Pizza


Ingredients:
peanut butter, peanuts, carrots, fresh ginger, onion, green onions, bean sprouts, sesame seeds, coriander leaves

Directions:
Sprinkle, spread and dot your favorite frozen pizza with the peanut butter, peanuts, carrots, ginger, curry sauce, onions, green onions, bean sprouts and sesame seeds.
Bake according to manufacturer's instructions.
Dress with coriander leaves (optional].
STRAWBERRY SALAD


Ingredients:
sesame seeds, white vinegar, champagne vinegar, extra virgin olive oil, granulated sugar, poppy seed, mild paprika, Worcestershire sauce, red onion, black pepper, strawberry

Directions:
In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.
In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.
In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings.
Big Batch Chocolate Chip Oatmeal Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla extract, oatmeal, flour, baking powder, baking soda, salt

Directions:
Preheat oven to 375 degrees. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.
Sift flour, baking soda, baking powder salt and oatmeal into a small bowl. Add to creamed mixture and mix until well combined. Sti r in chocolates chips, grated chocolate and nuts.
Drop by the Tablespoon onto baking sheets about 2 inches apart. Bake 8-10 minutes until golden brown around the edges. I like to make smaller cookies using my small scoop so I am not really sure how many cookies it makes as written.
Shrimp Corn Chowder
Category: soups-stews-and-chili
By john zelahy

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Ingredients:
6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet. Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes. Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes. Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth. Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Prep time: 20 mins
Cook time: 33 mins
Total time: 53 mins
Yields: 4 servings

Calories: 366
Fat: 11.5 g
Saturated fat: 4.5 g
Carbohydrates: 40.3 g
Sugars: 7.5 g
Dietary fiber: 4.9 g
Protein: 30.1 g
Cholesterol: 198.9 mg
Sodium: 837.7 mg
Quinoa Tabouleh


Ingredients:
quinoa, fresh parsley, tomatoes, extra virgin olive oil, garlic cloves, of fresh mint, rocket, cracked black pepper

Directions:
Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
Set aside on a flat dish, spreading it out to allow it to cool evenly.
When quinoa is cool, combine all ingredients and serve.
Dinner Party Chicken


Ingredients:
boneless skinless chicken breast halves, olive oil

Directions:
Gently pound chicken to 1/4 inch thickness., Heat olive oil, cook and brown the chicken on both sides for 10 minutes., Place in baking dish., Top each piece with a quarter of the brie and 2 T of the preserves., Sprinkle with the almonds., Bake at 400* for about 8 minutes, until cheese melts and chicken is done.
Southwest Chicken Breast


Ingredients:
dry white wine, olive oil, fresh tarragon, dried tarragon, salt, boneless skinless chicken breasts, avocados, tomatoes, garlic clove, green chili peppers, green onions, fresh cilantro, honey, lemon juice

Directions:
For marinade:  Combine wine, oil, tarragon & salt.  Rinse chicken; pat dry with paper towels.  Place chicken in plastic bag set into a shallow dish.  Add marinade; seal bag.  Turn chicken to coat well.  Chill for 2 to 24 hours, turning bag occasionally.
Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones], onions, cilantro, honey & lemon juice.  Toss well to mix.  Cover & chill up to 2 hours.
Remove chicken from bag, reserving marinade.  Grill chicken on an uncovered grill directly over medium coals for 5 minute  Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink.  Serve with avocado mixture.
To grill by indirect heat:  Arrange preheated coals around a drip pan in a covered grill.  Test for medium heat above the pan.  Place chicken on grill over drip pan.  Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.
Cube Steak Parmesan
Category: world-cuisine
By SMR012

This is a great Italian style way to prepare beef or venison cube steaks. Double the ingredients for a crowd!

Ingredients:
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2  eggs
2 tablespoons water
⅓ cup crushed saltine crackers
⅓ cup grated Parmesan cheese
½ teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 ¼ cups canned tomato sauce
2 ¼ teaspoons white sugar
½ teaspoon dried oregano, divided
¼ teaspoon garlic powder
4 slices mozzarella cheese
⅓ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil. Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish. Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 457.8
Fat: 28.8 g
Saturated fat: 10.3 g
Carbohydrates: 17.1 g
Sugars: 6.1 g
Dietary fiber: 1.6 g
Protein: 32.5 g
Cholesterol: 153.5 mg
Sodium: 1249.5 mg
Instant Pot® New York Ricotta Cheesecake
Category: ingredients
By Sweet Pete

After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits in an Instant Pot®. This recipe is great for a cheesecake that requires fewer ingredients, and a few people can enjoy it over a couple of days. It always tastes better on the second day. We have served it with cherries, raspberries, and strawberries on top, and whipped cream if we're feeling indulgent.

Ingredients:
nonstick cooking spray
2 cups crushed chocolate sandwich cookies (such as Oreo®)
2 tablespoons unsalted butter, melted
12 ounces ricotta cheese
1 (8 ounce) package cream cheese, at room temperature
1 cup white sugar
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon sour cream
⅛ teaspoon almond extract
⅛ teaspoon lemon extract
⅛ teaspoon salt
2 large eggs

Directions:
Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan. Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust. Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 1 7-inch cheesecake

Calories: 406.5
Fat: 21.5 g
Saturated fat: 11.4 g
Carbohydrates: 44.4 g
Sugars: 33.7 g
Dietary fiber: 0.6 g
Protein: 9.8 g
Cholesterol: 98.9 mg
Sodium: 288.7 mg
Meatloaf


Ingredients:
ground beef, salt, pepper, sage, Worcestershire sauce, eggs, milk

Directions:
Mix altogether, put in loaf pan., Bake at 350°F for 1 to 2 hours. Let sit 10 minutes.
Blueberry Oatmeal Breakfast Bars
Category: breakfast-and-brunch
By Cheryl Belanger

These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.

Ingredients:
1 cup whole oats
1 cup oat flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ cup almond milk
2  eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup chopped walnuts
⅓ cup shredded coconut  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut. Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 16 bars

Calories: 324.2
Fat: 15.5 g
Saturated fat: 5.7 g
Carbohydrates: 41.4 g
Sugars: 17.6 g
Dietary fiber: 4.4 g
Protein: 8.1 g
Cholesterol: 61.8 mg
Sodium: 305.4 mg
Miss Lorena's Homemade Thick Crust Italian Pizza


Ingredients:
fast rising yeast, water, flour, onion, whole tomatoes, oregano, salt, brown sugar, mozzarella cheese, ham, pineapple, green pepper

Directions:
Pour yeast and water in large bowl.
Stir and gradually add flour.
Knead the dough.
Coat the bowl with oil and pat on the dough.
Cover and let rise (approximately 4 hrs].
Heat oil in a large pot.
Add onion and saute.
Add the tomatoes, oregano and salt.
Stir.
Bring to a boil and then turn heat to low.
Stir often.
Once it starts to thicken, add brown sugar to taste.
Once dough has risen, divide in half and spread out on 2 cookie sheets.
Add grated mozzarella and toppings.
Bake at 350 for 30 minutes.
Peanut Butter Granola


Ingredients:
margarine, peanut butter, honey, vanilla, salt, oatmeal

Directions:
Melt together margarine, peanut butter and honey.
Add vanilla and salt.
Add oatmeal and toss to coat completely.
Spread on baking sheet.
Bake at 375 about 10 minutes. Stir after 5 minutes.
Store at room temperature in sealed container.
Note.watch it closely while it bakes -- it burns easily, especially around the edges where it's spread thinner on the pan.
Also note -- I omit the salt without noticing any change in flavour.
Vermont Salmon


Ingredients:
salmon fillets, dry mustard, salt, maple syrup

Directions:
Heat broiler., Rinse and dry salmon., Combine the mustard and salt.  Rub on salmon., Dip in syrup to coat., Broil 3 minutes each side, basting with syrup., YUM!
Holiday Cranberry-Rum Cocktail


Ingredients:
white rum, ginger, cranberry juice

Directions:
Pour white rum into pitcher.
Add a thin slice of peeled ginger. Using handle of a wooden spoon, crush ginger to release juices.
Stir in 2 cups cold cranberry juice.
Serve in martini glasses.