xiaoxl/recipe_data huggingface dataset:
Applesauce Spice Bars by Splenda


Ingredients:
butter, Splenda granular, eggs, all-purpose flour, cinnamon, baking soda, salt, ground nutmeg, unsweetened applesauce, raisins, walnuts

Directions:
In large bowl, beat butter with SPLENDA® Granulated until light; beat in eggs, one at a time.
Whisk together flour, cinnamon, baking soda, salt and nutmeg; stir into butter mixture alternately with applesauce, making two additions of each.
Stir in raisins and walnuts. Scrape into greased 13 X 9 inch (3 L] metal cake pan. Bake in 350°F (180°C] oven for about 40 minutes or until cake tester inserted in centre comes out clean. Let cool; cut into bars. 42 bars.
The Canadian Living Test Kitchen.
Fresh Fruit Salad
Category: salad
By Patricia OHara

I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.

Ingredients:
1 small orange, peeled and diced
½  mango, diced
½ cup fresh blueberries
½ cup fresh strawberries, sliced
½ cup fresh raspberries
½ small banana, sliced
2 tablespoons plain yogurt
1 tablespoon maple syrup  (Optional)
1 pinch white sugar

Directions:
Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 156.2
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 38.1 g
Sugars: 27.8 g
Dietary fiber: 6.3 g
Protein: 2.6 g
Cholesterol: 0.9 mg
Sodium: 13.5 mg
German Savory Potato Cake (Kartoffelkuchen)


Ingredients:
potatoes, caraway seed, onion, butter, margarine, ham, flour, fresh rosemary, garlic clove, sour cream, creme fraiche, eggs, sour cream, rosemary

Directions:
Peel and wash the potatoes.
Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
Shred the remaining raw potatoes.
Place 50 grams of the butter in a heated pan.
Sauté the onion and the ham chunks together in the butter.
Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
Remove from the pan and let cool.
Drain the potatoes that have been cooking in the water and mash them (using a potato ricer].
Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet] and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil].
Press out the potato dough evenly to form a crust in the pan.
Strip the rosemary leaves from their stems and chop them.
Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional], and combine with the shredded potato mixture.
Season with salt& pepper to taste.
Spread this mixture on top of the potato pastry.
Place on a lower rack in the oven (preheated to around 200°C] and bake approximately 50 minutes.
Cool slightly (about 5-10 minutes], then cut into 16 squares.
Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.
Shawna's Salsa Buena


Ingredients:
roma tomatoes, garlic cloves, cilantro, salt

Directions:
Place tomatoes, garlic, peppers, and salt in blender.  Blend until liquified.
Pour into a small saucepan and cook until it becomes a nice dark red color.
Pour into glass jar or container and cool a few hours or overnight.
When the tomato mixture has cooled, chop up the cilantro and onion and mix them in  (if you do this step while it is still hot your cilantro will brown & wilt].
Insert chip and enjoy!
Homemade Yogurt


Ingredients:
"plain yogurt"

Directions:
Boil the milk, as soon as it starts boiling, turn the fire off and wait 10 minutes. put your finger in, see its still hot but not so hot that you get burn.
pour the yogurt into it, and then pour everything into a jar, or any plastic container with a tight lid. wrap it up in a scarf, sweater, blanket, anything, and put it in a warm closet for 1 or 2 days. The longer you keep it warm the solid it will become.
Take it away and and keep it in the fridge.
Have it alone, (it may be too sour], add sugar use it mixed up with cream eggs and cheese as a vegetable pie filling. With granola or Muesli with or without sugar, fruits etc -- .
Shrimp Pesto Salad


Ingredients:
sweet onion, celery ribs, small shrimp, chives, pesto sauce, mayonnaise, avocados, lime, juice of, tomatoes

Directions:
Mix the first six (onion, celery, shrimp, chives, pesto, mayonnaise] ingredients together in a small bowl.
Peel and halve the avocados. Carefully remove the seed.
Slice a thin layer off the bottom of each avocado so it will sit flat.
Using a medium scoop, fill the four avocado halves evenly with shrimp mixture.
Squeeze lime juice over each salad.
Top with chopped tomato.
Serve and enjoy!
California Roll
Category: world-cuisine
By Allrecipes

A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

Ingredients:
4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1  avocado, sliced
¼ cup red caviar, such as tobiko
1  English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

Directions:
Wrap a sushi rolling mat completely in plastic wrap and set aside. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Combine crab meat with mayonnaise in a small bowl. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 5 rolls

Calories: 444.5
Fat: 11.2 g
Saturated fat: 1.9 g
Carbohydrates: 70.3 g
Sugars: 3.1 g
Dietary fiber: 4.1 g
Protein: 15.3 g
Cholesterol: 93.6 mg
Sodium: 1237 mg
Chocolate Raspberry Bars


Ingredients:
egg, unsalted butter, cream cheese, unsalted butter

Directions:
Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
When crust is cool, spread jam over crust.
In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
In large mixing bowl, beat cream cheese & milk until smooth.
Add melted vanilla chips & mix well.
CAREFULLY spread cream cheese mixture over jam.
Melt chocolate chips & butter, then stir until smooth.
Drizzle or pipe over cream cheese layer.
Refrigerate before cutting into SMALL pieces.
Cookie Wreaths


Ingredients:
butter, egg, Gold Medal all-purpose flour

Directions:
Preheat oven to 375°F.
In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1½-inch] balls. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minute or until edges begin to brown. Cool 3 min.; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minute.
Microwave white vanilla baking chips uncovered on High about 2 min., in medium microwavable bowl, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s] as desired.
Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minute Store tightly covered.
Basic Kentucky Chocolate Walnut Pie


Ingredients:
sugar, flour, eggs, english walnuts, chocolate chips, pure vanilla extract, butter

Directions:
Mix flour and sugar.  Add eggs, then butter.  Add nuts, chocolate chips and vanilla extract.  Mix thoroughly.
Pour mixture into an unbaked pie shell.
Bake in a preheated 350 degree oven for 35 - 45 minutes.  Test with tooth pick; pie should be chewy but not runny --   Bake longer, if necessary.
Pork Belly Bulgogi


Ingredients:
dark soy sauce, green onion, garlic, ground black pepper, sugar, rice wine, dry sherry, lettuce leaf, garlic

Directions:
Mix together all of the ingredients except the pork, in a medium sized bowl. I use less soy sauce and a bit more of the wine instead.
Add the pork and mix thoroughly, coating all sides. I found this easiest to do with my hands,.
The original recipe did not specify, but I let it marinate for an hour at room temperature. If you want to let it marinate longer, refrigerate it.
Preheat oven to 350 deg F (180 deg C].
Line a baking pan with aluminum foil. I also lightly greased the foil.
Distribute the pork pieces on the baking pan (I found that half the recipe fit perfectly on my jelly roll pan].
Bake for 25-30 minutes until the meat is cooked and has started to brown.
Remove from the oven.
Finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
Note1: the recipe did not specify the amount of sugar and I added about a tsp of brown sugar to half the quantity of pork, as that is what I had at hand.
Note2: I served with leaf lettuce, although I think Boston lettuce leaves work better. I also served with a little sambal oelek on the side, as well as some Korean rice.
Lemon Chicken With Artichokes and Capers


Ingredients:
olive oil, onion, garlic, boneless skinless chicken breast, button mushrooms, flour, chicken broth, dry white wine, chicken broth, lemon, zest of, marinated artichokes, capers

Directions:
Heat the olive oil in a large skillet.
Add the onion and garlic and cook for three minutes.
Add the chicken and cook until lightly browned.
Add the mushrooms and cook 2 minuts more.
Add the flour and cook 1 minute, stirring.
Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
Add the artichokes.
Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
Season with salt and pepper.
Serve the chicken and sauce over linguini or rice and garnish with the capers.
Spicy Soba Noodles With Chicken and Peanut Sauce


Ingredients:
carrot, chicken broth, fresh ginger, low sodium soy sauce, honey, crushed red pepper flakes, garlic clove, boneless skinless chicken breast, green onions

Directions:
Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
Nuts and Berries Cocktail


Ingredients:
Absolut kurant vodka, Chambord raspberry liquor, amaretto liqueur, half-and-half

Directions:
Fill metal shaker with ice and add all ingredients. Shake until outside of the shaker is frosty. Strain into a snifter. For garnish you can add a little whipped cream and drizzle a little chambord over the top.
Perfect drink for a dessert. It tastes a lot like a milkshake though so be careful -- they go down quick!
Peanut Butter Cupcakes
Category: desserts
By 93CAMILLA39

My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!

Ingredients:
2 cups brown sugar
½ cup shortening
1 cup peanut butter
2  eggs
1 ½ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 24 cupcakes

Calories: 209
Fat: 10.5 g
Saturated fat: 2.5 g
Carbohydrates: 24.8 g
Sugars: 13.5 g
Dietary fiber: 1 g
Protein: 5.1 g
Cholesterol: 16.7 mg
Sodium: 117.7 mg
Lela's Protein Mango Smoothie
Category: breakfast-and-brunch
By Lela

Whip up a refreshing protein vanilla mango shake.

Ingredients:
½  mango, chopped, or more to taste
½ cup low-fat vanilla yogurt
½ cup almond milk
½ cup ice
1 scoop vanilla whey protein powder
1 teaspoon honey, or to taste  (Optional)

Directions:
Blend mango, yogurt, almond milk, ice, protein powder, and honey together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 401.1
Fat: 4.4 g
Saturated fat: 2.3 g
Carbohydrates: 48.7 g
Sugars: 43.3 g
Dietary fiber: 2.4 g
Protein: 44.6 g
Cholesterol: 18.6 mg
Sodium: 379.4 mg
Chipotle Chili


Ingredients:
lean ground beef, onion, salt, diced tomatoes, chicken broth, water, chipotle chiles in adobo, chili powder, garlic

Directions:
In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
Reduce heat and let simmer on low heat for 20 minutes.
Taffy Apple Dip


Ingredients:
cream cheese, vanilla extract, light brown sugar, powdered sugar, apples

Directions:
After you cut the apples, place them in a large bowl of either water and a couple of tablespoons of lemon juice, or in a lemon lime soda. This prevents them from turning brown. Use as many apples as you desire.
Mix all ingredients (except apples] together and chill until ready to serve.
Clone of a Pretzel Dip
Category: appetizers-and-snacks
By SHORECOOK

An extraordinary dip for an ordinary pretzel.  The perfect combination. This is a clone of our favorite raspberry honey/mustard pretzel dip.  When the store was sold out of our favorite gourmet dip, Hubby and I decided to clone it.

Ingredients:
½ cup spicy brown mustard (such as Gulden's®)
½ cup honey
3 tablespoons red raspberry preserves (such as Smucker's®)
1 tablespoon mustard seeds
1 (15 ounce) package pretzels

Directions:
In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

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

Calories: 55.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 12.5 g
Sugars: 11 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 113.7 mg
High Fiber Bean Tacos/Burritos


Ingredients:
low-fat cheddar cheese, lettuce, salsa, fat free sour cream

Directions:
Place 1/4 cup refried beans on each tortilla.
Microwave 30 seconds each.
Arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
Layer with lettuce, salsa and sour cream (or what toppings you like], fold and enjoy!
Frosty the Cupcake


Ingredients:
"marshmallows"

Directions:
Flatten the first marshmallow with the palm of your hand. Vut the second one in half and stack on top to form a snowman and attach to the cupcake with 1 pretzel stick.
Break the other stick in half and stick into the marshmallow to make the arms.
Use decorator's gel icing to make mouth, eyes and buttons.
Cut a wedge from the orange candy to make a carrot nose.
Finally, for the top hat secure a junior mint to a thin mint and attach with icing. Add a fruit leather scarf.
Enjoy!
A Dozen Cheesecakes


Ingredients:
low-fat cream cheese, sweetened condensed milk, egg, vanilla extract

Directions:
**Please note, I can't recall how much dough is in a tube, I just guessed for now**.
Preheat oven to 325°F  Line muffin tin with 12 liners.
In each liner place 1 tsp cookie dough.  Bake 10 minutes or until cookie has spread to edges of liner.
While those are baking, beat cream cheese, sweetened condensed milk, egg and vanilla in a medium mixing bowl until smooth (little lumps are fine!].
Pour 2-3 tablespoons cream cheese mix over each baked cookie.
Bake another 15-18 minutes or until set.
Cool completely in pan on a wire rack; refridgerate 1 hour before serving.
Top with your favourite cheesescake flavour.  Strawberry jam or butterscotch syrup are the usual favourites at my house!
*Note: If you prefer, you can whip up your own cookie dough for this recipe or try a different flavour dough!
Salmon Burgers


Ingredients:
canned salmon, onion, mayonnaise, egg, lemon juice, parsley flakes

Directions:
In a medium bowl, combine all ingredients.
Shape into 4 burgers.
Fry in a non-stick pan coated with cooking spray or a small amount of oil until lightly browned on both sides.
Serve on a bun or with cocktail sauce.
Peppers Stuffed with Cream Cheese and Sausage
Category: main-dish
By HazelCooks

A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!

Ingredients:
1 pound bulk sage-flavored pork sausage
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded Parmesan cheese
1 tablespoon bacon bits, or to taste
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
4 large bell peppers - halved, seeded, and stems removed
2 tablespoons shredded Cheddar cheese, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined. Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan. Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese. Let sit for 5 minutes before removing from the pan.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 stuffed pepper halves

Calories: 321.1
Fat: 25.8 g
Saturated fat: 12.6 g
Carbohydrates: 6.6 g
Sugars: 3.4 g
Dietary fiber: 1.7 g
Protein: 15.3 g
Cholesterol: 73.3 mg
Sodium: 802.5 mg
Peanut Butter Quickies


Ingredients:
white sugar, evaporated milk, peanut butter

Directions:
Preheat oven to 350*.
Spray baking sheets with oil spray or grease by hand with shortening.
Combine all ingredients. Mix well with wooden spoon.
Drop by teaspoons for small cookies and by tablespoons for larger cookies onto greased cookie sheet.
Top with 1/2 pecan if desired.
Bake @ 350* for 15 - 18 minutes.
Let sheet rest on cooling rack a few minutes, then remove cookies to rack to finish cooling.
Very easy recipe if you are pressed for time.
ENJOY!
Peanut Butter Brownies


Ingredients:
eggs, water, peanut butter

Directions:
mix all together, spray pan with pam, pour in, bake at  350  for 25 minutes or until done.
M'bazzi (Pea Beans Nairobi Style)


Ingredients:
navy beans, water, bell pepper, onion, coconut milk, cayenne pepper, turmeric, lettuce, tomatoes, parsley, salt

Directions:
Cook beans in salted water for about an hour, or until tender, drain, set aside.
In a sauce pan heat oil; add bell pepper, onion, cayenne and salt; saute until onion is tender; add beans; cook about 2 min.; stir in coconut milk; cook until sauce is about the consistency of a medium sauce and sticks to the beans.
Refrigerate mixture until it is throughly cold, best if you can leave in the refrigerator at least 24 hours to allow the spices to meld with the beans.
Place individual lettuce leaves on a large platter, place a 1/2 cup serving of bean/coconut mixture on each lettuce leaf, top with tomatoes and parsley; serve as a salad or appetizer.
Versunkener Apfelkuchen (German Sunken Apple Cake)
Category: desserts
By Marianne

For this apple cake you need to cut the apples like a fan not only for looks - this little trick makes the cake especially moist. I like to use tart apples. You will need between 5 and 7 apples, depending on their size.

Ingredients:
9 tablespoons unsalted butter, at room temperature
10 tablespoons white sugar
3 large eggs, at room temperature
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
3 medium apples, or as needed
1 tablespoon confectioners' sugar for dusting, or as needed

Directions:
Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition. Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth. Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through. Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter. Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter. Bake in the preheated oven until cake is golden brown, about 45 minutes. Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Yields: 1 cake

Calories: 291.6
Fat: 15.2 g
Saturated fat: 8.8 g
Carbohydrates: 35.1 g
Sugars: 11.9 g
Dietary fiber: 3.2 g
Protein: 5.4 g
Cholesterol: 104 mg
Sodium: 151.5 mg
Raspberry Chipotle Pork Chops


Ingredients:
onion powder, garlic powder, allspice, salt, ground pepper, Worcestershire sauce, bell pepper, green onions

Directions:
place chops in single layer in a 9x13 glass dish.
gently sprinkle both sides of chops with seasonings to taste (measurements were estimated].
drizzle raspberry chipotle sauce over the top of chops.
top with sliced green onion and bell pepper.
marinate for at least 15 minutes.
bake at 350 for 1 1/2 hours, covered tightly in foil.
Bee Balm Tea


Ingredients:
water, honey, sugar

Directions:
Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup]. Pour boiling water over bee balm.
Add sweetener, if using, to taste. Let steep for 10 minutes. Enjoy!