xiaoxl/recipe_data huggingface dataset:
Molasses Cookies
Category: desserts
By Brenda Hall

My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.

Ingredients:
¾ cup margarine, melted
1 cup white sugar
1  egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ cup white sugar

Directions:
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 5 dozen

Calories: 119.8
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 18.6 g
Sugars: 11.6 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 6.2 mg
Sodium: 178.8 mg
Mushroom Tikka Masala


Ingredients:
cumin seed, onion, tomatoes, coriander powder, cumin powder, turmeric powder, chili powder, celery leaves, fenugreek seeds, heavy cream, salt, white button mushrooms, green bell pepper, red bell pepper, turmeric, chili powder, fresh cilantro leaves

Directions:
Heat oil in a wok, and add the cumin seeds.
When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.
Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time]. If the sauce gets too thick add ½ cup water whenever needed.
While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.
Heat a large skillet and add oil. When the oil is hot, add the mushrooms/ pepper mix. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.
When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi(or celery leaves and fenugreek] and salt to taste. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.
Best BLT Chicken Panini
Category: meat-and-poultry
By lutzflcat

Transform an ordinary BLT into a gourmet sandwich by partnering it with a chicken panini. Use crusty bread, thinly-sliced roasted chicken from the deli, and those traditional BLT ingredients. The whole family will enjoy this quick and easy sandwich.

Ingredients:
4 slices bacon
1 tablespoon mayonnaise
4 slices ciabatta bread
8 ounces deli-sliced roasted chicken
2 slices Swiss cheese
2 leaves lettuce
4 slices tomato, or to taste
cooking spray

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels. Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down. Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes. Cut panini in half and serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 panini

Calories: 704.9
Fat: 28.3 g
Saturated fat: 10.4 g
Carbohydrates: 63.4 g
Sugars: 4 g
Dietary fiber: 3.8 g
Protein: 44.5 g
Cholesterol: 103 mg
Sodium: 2530.5 mg
Hoisin Chicken Stir Fry


Ingredients:
chicken breasts, garlic cloves, five-spice powder, fresh lemongrass, fresh ginger, onion, red capsicum, hoisin sauce, lemon rind, lemon juice, fresh coriander, shallots, green onion

Directions:
Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.
PACIFIC RIM SUMMER SLAW


Ingredients:
cabbage, celery ribs, carrots, sliced water chestnuts, parsley, cilantro, dried cranberries, mandarin oranges, limes, seasoned rice vinegar, extra virgin olive oil, fine sea salt, white pepper

Directions:
In a large bowl combine cabbage, celery, Maui onion, carrots, water chestnuts, parsley, cilantro, cranberries and Mandarin oranges.
In a small saucepan combine 2 tablespoons Mandarin juice, lime juice and lime zest. Bring to a slow boil and whisk until combined. Remove from heat and whisk in oils. Add dressing to salad. Add sea salt, celery salt, white pepper and toss well. Cover salad with plastic and chill for 2-hours.
Garnish with Fresh Parsley Sprigs.
Caramelized Onion & Classic Bacon Dip


Ingredients:
olive oil, bacon, onion, sour cream, chives

Directions:
Heat a medium skillet over medium high heat. Add the oil and chopped bacon into the skillet and cook until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon from the skillet and place on a paper towel to drain.
Add the chopped onion into the skillet with the bacon grease and caramelize for about 10 minutes, or until fully browned and translucent. Remove onion from the skillet and allow to drain/cool.
In a medium bowl, stir together the sour cream, bacon, onion, chives, shredded cheese, and salt and pepper.
Allow to sit in the fridge in an airtight container for at least an hour to fully chill and for flavors to all blend together.
Serve with chips or chopped veggies.
Turkey and Black Bean Stew


Ingredients:
dried black beans, onion, carrot, green bell pepper, red bell pepper, oregano, cumin, garlic, plum tomatoes, white wine vinegar, fresh basil

Directions:
Place the beans in a large saucepan and cover with cold water.  Bring to a boil over medium-high heat.  Remove from the heat and set aside 1 hour.
Meanwhile, coat a non-stick Dutch oven with cooking spray.  Warm over medium high heat.  Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic.
Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften.  Remove the vegetables and set aside.
Drain and rinse the beans.  Add the beans to the Dutch oven.  Add the chicken or turkey stock.  Bring to a boil over medium-high heat.  Reduce the heat to medium-low.  Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender.
Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender.
Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper.  Simmer for 5 minutes, or until or until the turkey is cooked.  Remove from the heat and stir in the basil.  Let stand 5 minutes to allow the flavors to blend.  Enjoy!
Spanakopita


Ingredients:
olive oil, onion, frozen spinach, nutmeg, feta, eggs, sour cream, phyllo dough, butter, salt, pepper

Directions:
squeeze excess liquid from the spinach and place in a bowl.
pour olive oil into a saucepan at medium heat, cook onions until golden, about 5 minutes.  Add to bowl with the spinach.
add crumbled feta and sour cream to the spinach mixture as well as nutmeg, salt and pepper to taste.  Add beaten eggs and mix again.
Place a phyllo sheet on a flat surface.  Brush one half generously with butter and fold in half.  Place a 1/3 cup scoop of the spinach mixture at one end of the phyllo sheet, spreading out to form a log that does not go all the way to the sides.  Roll the end up over the spinach, then fold the sides of the phyllo sheet in to meet the filling.  Roll up your pastry, so it ends up looking like an egg roll, and place seam-side down in a baking dish.
Repeat for the remaining 11 sheets.
Bake at 400F for 15 minutes, until golden.
Lemon Cream Cheese Bars


Ingredients:
egg, cream cheese, sugar, egg, lemon juice

Directions:
Mix dry cake mix, 1 egg, and oil until crumbly.
Reserving 1 cup, pat remainder in ungreased 9x13 pan, and bake at 350 for 15 minutes.
While that bakes, beat cream cheese, sugar, 1 egg, and lemon juice together until light and smooth.
Spread over baked layer and sprinkle reserved crumb mixture over the top.
Bake 15 minutes more.
Cool and cut into bars.
Pecan Pie Monkey Bread


Ingredients:
brown sugar, honey, unsalted butter, pure vanilla extract, pecans

Directions:
Preheat the oven to 350°F Coat a 12-cup fluted Bundt® cake pan with cooking spray.
Place 1/2 cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated.
In a small bowl, whisk the honey, butter, vanilla, and remaining 1/4 cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once.
Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
Avocado Stuffed With Seafood


Ingredients:
squid, scallops, olive oil, garlic, cucumber, roma tomatoes, green onions, dill weed, green peppers, black olives, avocados

Directions:
Prepare squid:
Clean, remove tentacles, cut into 1/4 inch slices.
Cook in boiling water for 4 min and drain immediately.
Rinse with cold water.
Dry on paper towel.
Cut in small pieces.
Cook scallops: In frying pan, add two tablespoon olive oil.
When oil gets very hot, add garlic and scallops and cook till pink disappears (about 5 minutes].
Cut in small pieces.
Shrimp: Cut into 1/4 inch pieces.
Crab:
Cut into small pieces.
Add above ingredients to large bowl.
Add cucumber, onions, green pepper, tomatoes, dill and Italian dressing.
Stir and refrigerate until at least 1 hour.
Serve in 1/2 avocado.
(Trim avocado bottom to lay flat.].
Malted Oatmeal Cookies


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, cinnamon, nutmeg, salt, old fashioned oats, walnuts, sea salt

Directions:
Do not preheat the oven yet. This cookie dough needs to rest for at least two hours before baking.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl in between each egg. Beat on medium speed until the mixture is airy, about 2 minutes. Add the vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, malted milk powder, and salt. Add the dry ingredients to the wet ingredients in three increments, mixing the dough until just combined.
In a food processor, process the oatmeal and toasted walnuts until the mixture resembles coarse sand. Add to dough and stir until just combined.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Overnight is even better.
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat. Using a large cookie scoop (about 2 Tablespoon capacity], make individual dough balls and place on the baking sheet two inches apart. Top with Maldon sea salt. Bake for 12-15 minutes or until cookies are golden brown. Let cool on cookie sheets for 5 minutes, then place on cooling racks to cool completely.
Sous Vide Egg Bites
Category: breakfast-and-brunch
By France C

These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!

Ingredients:
6 large eggs
½ cup cottage cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

Directions:
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions. Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds. Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water. Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 108.3
Fat: 7.7 g
Saturated fat: 3.2 g
Carbohydrates: 1 g
Sugars: 0.4 g
Protein: 8.7 g
Cholesterol: 195.6 mg
Sodium: 341.6 mg
No Bake Rocky Road Cookies


Ingredients:
sugar, butter, milk, crunchy peanut butter, vanilla, quick-cooking oats, miniature marshmallows

Directions:
Combine sugar, cocoa, butter, and milk in large pan and boil for 3 minutes stirring constantly.
Remove from heat. stir in peanu butter, vanilla, and oats.
Gently fold in marshmallows.
Either spread in buttered pan or drop onto wax paper or pan sprayed with non-stick spray.
Refrigerate until firm.
Spiced Banana Gingerbread Muffins


Ingredients:
bananas, eggs, vanilla extract, molasses, milk, dark brown sugar, all-purpose flour, whole wheat flour, ground cinnamon, ground ginger, ground cloves, ground mace, ground allspice, ground nutmeg, ground cardamom, table salt, granulated sugar, baking powder, baking soda

Directions:
1. Preheat oven to 400F.
2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk].
4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
5. Fill each muffin cup halfway, Bake for 10 minutes at 400°F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
The muffins keep in a ziplock on the counter for up to one week.
Easy Rotisserie Chicken Enchiladas


Ingredients:
chicken, sweet onion, corn tortillas, cheese, tomato sauce, tomato paste, water, light sour cream, pepper, salt, onion powder, chili powder, vinegar

Directions:
preheat oven to 350 degrees; prep baking dish with cooking spray.
remove chicken from bones (discard skin] and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down;  repeat until baking dish is filled.
spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.
Skinny Thighs


Ingredients:
unsalted butter, fresh rosemary, dried rosemary, chicken thighs, coarse salt, fresh ground black pepper, dry white wine

Directions:
Preheat oven to 350°.
Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.
Pink Torpedoes


Ingredients:
vodka, strawberries, granulated sugar

Directions:
In a large bowl, stir together the vodka, two-thirds of the sliced strawberries and the granulated sugar.  Cover with plastic wrap and let stand at room temperature until the vodka turns pink, about 6 hours.  Refrigerate overnight or up to 3 days.
Strain the vodka and divide among 6 tall glasses.  Add a splash of limoncello to each glass and top off with the sparkling wine.  Drop in a sugar cube and garnish with the remaining strawberry slices.
Pasquale's Italian Tomato Sauce


Ingredients:
olive oil, onion, garlic cloves, dried basil, nutmeg, sugar, salt, pepper, diced tomatoes, tomato paste, red wine, butter

Directions:
Heat oil in a large pot and cook onion, garlic and seasonings for 5 minutes.
Add tomatoes, tomato paste, wine and butter.
Simmer for 30 minutes till sauce is fairly thick, and once the golden oil floats on top you know it is done.
Italian Inn Chicken Parmigiana


Ingredients:
chicken breasts, parmesan cheese, eggs, onion, garlic clove, olive oil, tomatoes, tomato sauce, basil, thyme, olive oil, butter, mozzarella cheese, parmesan cheese

Directions:
Mix breadcrumbs and 1/4 c Parmesan cheese in shallow plate.  Salt & pepper chicken.
breasts on both sides, then dip in eggs, then crumbs.  Heat 2 T oil and 2 T butter in skillet.
Add chicken and saute.  When lightly browned on both sides, remove and set aside.
Heat oven to 350º.  In saucepan, saute onion and garlic in 2 T olive oil until soft.  Add.
tomatoes, tomato sauce, basil, thyme, 1 t salt, ½ t pepper.  Cover and simmer 15 minutes.
Cut Mozzarella into 8 slices to cover each piece of chicken.  Spoon some sauce into
shallow baking dish.  Arrange alternate, overlapping slices of cheese and chicken in dish.
Spoon remaining sauce around edge.  Sprinkle with 1/2 c Parmesan cheese.  Bake 15-20
minutes in 350º oven.  This is a really good dish!
Sugar Cookies


Ingredients:
sugar, Crisco shortening, butter, eggs, vanilla extract, baking soda, baking powder, flour

Directions:
In a large bowl, mix together butter, sugar, eggs, and vanilla and lemon extracts with an electric mixer until light and fluffy. Combine the flour, baking powder, and baking soda; gradually stir in milk to flour mixture until well blended but do not overmix -- cookies will get tough. Chill dough.
Preheat oven to 350°F On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
Crab Rangoon I
Category: appetizers-and-snacks
By Tanja

Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.

Ingredients:
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh cilantro
½ teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying

Directions:
Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C). In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal.  Place prepared won tons under a slightly moist paper towel until ready for frying. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried.  Serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 393.4
Fat: 25.6 g
Saturated fat: 11.2 g
Carbohydrates: 23.9 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 16.5 g
Cholesterol: 93.2 mg
Sodium: 778.4 mg
Spanish Rice and Shrimp
Category: world-cuisine
By Mandy Blizzard

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Ingredients:
2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1  green bell pepper, diced
1  red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Directions:
Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes. Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes. Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Prep time: 25 mins
Cook time: 38 mins
Total time: 1 hr 3 mins
Yields: 4 servings

Calories: 247.1
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 14.1 g
Sugars: 2.8 g
Dietary fiber: 2.3 g
Protein: 20.5 g
Cholesterol: 172.6 mg
Sodium: 646.6 mg
Charleston Breakfast Casserole


Ingredients:
bacon, butter, croutons, cheddar cheese, eggs, milk, bell pepper, green onion, mushrooms, prepared mustard

Directions:
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Saute the pepper and mushrooms in a bit of the bacon grease until tender.
Preheat oven to 325 degrees F.
Melt butter in the microwave, or in a small pan on the stove over low heat.
Spray a 9x12 inch baking dish with vegetable spray.
Place croutons in the bottom of the dish, and drizzle with melted butter.
Beat the eggs in a bowl and add milk, crumbled bacon, peppers, onion, mushrooms, salt, and pepper, and mix until well-combined.
Pour over the croutons and cheese and top with remaining cheese.
Bake for 40 minutes to an hour, until the eggs are done.
Allow to stand 10 minutes before serving.
Crock Pot Ranch Pork Chops


Ingredients:
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Directions:
Place pork chops into 2 or 4 quart slow cooker., sprinkle ranch packages over pork chops., Pour soup over pork chops., cook on low 6 hours., serve over mashed potatoes, rice or noodles.
Gail's Winter Storm


Ingredients:
Kahlua, triple sec, coffee

Directions:
Mix ingredients in a tall glass over ice,., Stir and enjoy.