xiaoxl/recipe_data huggingface dataset:
Easy Croissants


Ingredients:
"butter"

Directions:
Unroll crescent dough and separate into triangles.
Take two triangles, and place them wide end to wide end, overlapping just slightly.
Pinch/press wide ends together to make one large diamond.
Roll up loosely starting at long side, to make a long rope.
Curve ends around and cross over.
Tuck ends under.
Kind of scrunch up to form a loose, round croissant shape.
Continue with rest of dough making 4 croissants.
Place on cookie sheet. (*Grease sheet if purchased dough states to do so].
Brush tops with melted butter or an egg wash. (1 egg beaten with 1 tbs water.].
Bake in 375ºF oven for about 11-13 minutes or until deep, golden brown! (My oven takes 13-14 minutes].
Slice in half lengthwise if desired or for making sandwiches!
Coconut Shrimp with the Best Dipping Sauce
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Ingredients:
1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2  large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Directions:
Rinse shrimp in cold water and pat dry with paper towels. Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs. Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away. Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan. Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 329.8
Fat: 20.4 g
Saturated fat: 6.3 g
Carbohydrates: 25.3 g
Sugars: 12.1 g
Dietary fiber: 1.7 g
Protein: 14.7 g
Cholesterol: 132.8 mg
Sodium: 407.8 mg
Chango Bars :"monkey Man"


Ingredients:
butter, margarine, brown sugar, eggs, flour, baking powder, salt, chocolate chips

Directions:
Melt butter and margarine.
While this is melting, cream brown sugar and eggs, then add melted butter and margarine.
Combine flour, baking powder and salt and stir into sugar mixture.
Fold in chocolate chips and nuts.
Pour mixture into a greased 13 x 9-inch baking pan and bake for 45 to 50 minutes at 350 degrees F.
Bev's Jazzed-Up Cashew Shrimp


Ingredients:
green onion, garlic, onion, shrimp, green peas, chicken broth, salt, fresh ginger, ground ginger, soy sauce, red wine vinegar, cashews, cornstarch

Directions:
Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
Add green onion and minced garlic and saute for 30 seconds.
Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
Add shrimp and cook until almost pink, about 3 minutes.
Add peas, broth, salt, freshly grated ginger, ground ginger.
Bring to a boil, reduce heat, cover and simmer for 5 minutes.
In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
Stir in cashews.
Serve immediately.
Yummy Veggie Casserole


Ingredients:
milk, curry powder, lemon juice, cheese, parmesan cheese

Directions:
Pre-heat oven to 190°C., Cut up veggies and put in a lasagne dish., Heat up soup, milk, curry powder, lemon juice in a pan., Pour over veggies, top with cheeses and breadcrumbs., Bake in oven for 30-40 minutes or until topping is golden brown and crunchy., Serve with steamed rice and buttered toast.
Irish Coffee Pie


Ingredients:
chocolate pudding, skim milk, instant coffee

Directions:
Note: There is no need to use fat free pudding.
Pudding doesn<U+0092>t contain fat, until you add the milk, and we are using skim.
Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken.
Allow to cool slightly, but not to settle.
Pour into pie shell and refrigerate.
Top with whipped topping before serving.
Caribbean Pork With Pineapple


Ingredients:
salt, lime, juice of, habanero sauce, dried oregano leaves, olive oil, onion, garlic clove, diced tomatoes, beef broth, chicken broth, raisins, lime, zest of, fresh pineapple chunks, rum

Directions:
Season pork with salt.
Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
Cover and refrigerate about 1 hour.
Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
Transfer pork to a shallow baking dish.
Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
Add garlic and cook 30 seconds.
Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
Cover pork and bake in a 350 degree oven for 20 minutes.
Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.
Quick and Easy Vegetable Curry
Category: main-dish
By Mai Forrester

A very quick and easy curry to serve up with rice and a salad.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Directions:
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Yields: 4 to 6 servings

Calories: 102.5
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 15.7 g
Sugars: 3.9 g
Dietary fiber: 4.6 g
Protein: 3.5 g
Sodium: 266.6 mg
Vegetable Stir Fry


Ingredients:
canola oil, yellow onion, garlic, chicken bouillon, white wine, celery, zucchini, green cabbage, asparagus, tofu, pepper, cumin, dill

Directions:
Rinse and cut up all the vegetables.
Slice tofu into bite-sized pieces and drain in a sieve.
Lightly spray or oil the fry pan with Canola oil/spray and place the pan over medium high heat.
Add onion and garlic and saute for 3 minutes; do not let them burn.
Add remaining vegetables but save the asparagus for last.
Add chicken bouillion and cooking wine.
Cover fry pan.
Stir frequently and cook until desired tenderness.
Create a circle in the middle of the pan by pushing the vegetables aside.
Drop in the tofu and turn as needed.
Add asparagus and sprinkle herbs over the vegetables.
Enjoy!
Easy Homemade Pie Crust
Category: desserts
By Chef John

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

Ingredients:
2 ½ cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
½ teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar

Directions:
Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. Stir water and vinegar in a small bowl. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 pie crusts

Calories: 346
Fat: 23.4 g
Saturated fat: 14.6 g
Carbohydrates: 29.8 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 61 mg
Sodium: 149.7 mg
Salmon Mac and Cheese
Category: main-dish
By Pixie2

This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.

Ingredients:
1 (16 ounce) package elbow macaroni
¼ cup butter, softened
1 tablespoon olive oil
1 small onion, minced
1 (6 ounce) can salmon, drained and flaked
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon red wine vinegar
2 ½ cups shredded Cheddar cheese
2  eggs, beaten
2 cups milk
½ cup vegetable stock
1 (14.5 ounce) can peas and carrots, drained
1 (8 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices day-old bread
3 tablespoons grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni. Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool. Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish. Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish. Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 581.2
Fat: 25.3 g
Saturated fat: 13.4 g
Carbohydrates: 61 g
Sugars: 6.3 g
Dietary fiber: 3.9 g
Protein: 28.2 g
Cholesterol: 114.7 mg
Sodium: 913.4 mg
Instant Pot® Creamy Chicken Noodle Soup
Category: soups-stews-and-chili
By Idaho® Potatoes

Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!

Ingredients:
1 tablespoon salted butter
5 cloves garlic, chopped
½ cup white onions, diced
6 cups chicken broth
2 medium carrots, sliced
2 stalks celery, sliced
3  red Idaho® Potatoes, cubed
2 pounds bone-in, skin-on chicken breasts
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 ½ teaspoons salt, plus more to taste
¾ cup 2% milk
½ cup all-purpose flour
6 ounces egg noodles
½ teaspoon black pepper, or to taste
1 teaspoon fresh parsley, chopped

Directions:
Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid. Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually. Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken. In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed. Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 416.2
Fat: 12.5 g
Saturated fat: 4.2 g
Carbohydrates: 35.2 g
Sugars: 5 g
Dietary fiber: 2.4 g
Protein: 38.1 g
Cholesterol: 122.2 mg
Sodium: 1875.1 mg
The Best Meatloaf
Category: main-dish
By DENELLE

I have used this recipe for 30 years. My husband loves it and he is picky.

Ingredients:
½ cup milk
1 cup soft bread crumbs
1 ½ pounds ground beef
1 ¼ teaspoons salt
ground black pepper to taste
1  egg, slightly beaten
3 tablespoons steak sauce, (e.g. Heinz 57)
1  onion, chopped
½ cup diced green bell pepper
¼ cup steak sauce, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan. Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes. In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined. Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 288.3
Fat: 17.9 g
Saturated fat: 7 g
Carbohydrates: 10.1 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 20.9 g
Cholesterol: 100.6 mg
Sodium: 867 mg
Baked Bean Pizza


Ingredients:
coarse grain mustard, barbecue sauce, ham, cheese

Directions:
Mix the baked beans with mustard & BBQ sauce.
Spread beans over pizza bases & top with ham.
Sprinkle with cheese and bake at 220.C for 15-20 mins or until base is golden & cheese melted.
Kidney Bean Salad


Ingredients:
white kidney beans, tomatoes, cucumber, dried cilantro, fresh cilantro, parsley flakes, green onions, salt, pepper, cayenne pepper, crushed red pepper flakes, extra virgin olive oil, apple cider vinegar

Directions:
"Rinse kidney beans in cold water, and drain well. Place in medium glass bowl. Add remaining ingredients, and stir lightly."
Deep-Fried Coconut Shrimp


Ingredients:
eggs, cayenne pepper, seasoning salt, all-purpose flour, coconut, large shrimp, crushed pineapple, plum sauce

Directions:
Combine eggs, cayenne and seasoning salt in shallow pan.
Place flour in another shallow pan.
Combine breadcrumbs and coconut in third pan.
Dredge shrimp in flour, shaking off excess.
Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
Heat oil in deep-fryer.
Add shrimp in batches (do not crowd] and fry until golden-brown, about 3 minutes.
Transfer to paper towels to drain.
Serve immediately with sauce.
For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
Refrigerate until ready to use.
Grilled Firecracker Corn on the Cob


Ingredients:
salt, chili powder, cayenne pepper, unsalted butter

Directions:
Shuck the corn and trim the ends, then rinse off all of the silk strings.
Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
Roll the foil tightly around the corn and crimp the ends shut.
Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
As they cook, the ears will steam in the butter.  Carefully unwrap the roasted ears and serve.
Bacon Wrapped Water Chestnuts I
Category: meat-and-poultry
By MARBALET

These make yummy appetizers. Note: You can substitute 1 cup of your favorite barbecue sauce for the ketchup and brown sugar, if you would like.

Ingredients:
½ pound bacon, cut in half
1 (8 ounce) can water chestnuts
¾ cup ketchup
½ cup packed brown sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture. Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 to 6 servings

Calories: 348.9
Fat: 20.6 g
Saturated fat: 6.8 g
Carbohydrates: 36.4 g
Sugars: 30.6 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 30.9 mg
Sodium: 789 mg
Easy Apple Casserole


Ingredients:
sliced apples, lemon juice, water, white sugar, flour, cinnamon, salt, butter

Directions:
Set oven to 350 degrees.
Butter a 2-qt casserole.
Place sliced apples in prepared casserole dish.
In a bowl, mix lemon juice and water; pour over the apples.
In another small bowl, mix sugar, flour, cinnamon and salt; pour over the apples and the lemon/water mixture.
Dot with chopped butter on the top.
Bake for 30-35 minutes; stirring occasionally.
Beer Mac and Cheese


Ingredients:
elbow macaroni, salt, butter, olive oil, shallot, all-purpose flour, sharp cheddar cheese, dark beer, stone ground mustard, garlic powder, black pepper

Directions:
Preheat oven to 350 degrees.
In a large pot, over medium-high heat, bring two quarts water and 1 teaspoon salt to a full rolling boil. Gradually add macaroni and boil approximately 10 minutes or until pasta reaches desired tenderness. Drain.
Melt butter and olive oil in a saucepan over medium heat. Sauté shallots in butter and olive oil for approximately 2 minutes or until they begin to turn transparent. Add flour to the pan, stirring constantly until a smooth paste forms. Stirring constantly, gradually add milk and continue cooking until mixture is thick and bubbly (mixture should coat the back of a spoon]. Add 8 ounces of cheese and stir until completely melted. Remove from heat and add beer, mustard, garlic powder, pepper and remaining salt. Stir well.
Spray a 9” x 9" square glass pan with non-stick cooking spray. In the large pot, combine macaroni and cheese sauce and stir. Pour into 9” x 9" baking dish, cover with foil and place into preheated oven and bake for 15 minutes. After 15 minutes, remove foil  and continue cooking, uncovered for another 15 minutes.
Remove macaroni and cheese from the oven. Allow to cool for approximately 5 minutes before serving.
Cream Sandwich Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, cinnamon, baking soda, flour, butter, half-and-half, powdered sugar, vanilla

Directions:
Mix in order given, combine well., Put cookie mix in a cookie press and put strips on cookie sheet., Bake at 350° for 7-8 minutes. Do not overbake., Cut into cookie pieces., Put filling between 2 cookies to form a sandwich., To prepare FILLING INGREDIENTS:, Beat filling ingredients till smooth about 4 minutes.
Simple Yeast Bread / Dough


Ingredients:
warm water, active dry yeast, water, butter, extra virgin olive oil, all-purpose flour, salt

Directions:
Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F] for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.
Kalamata Olive Tapenade (Spread or Dip)


Ingredients:
kalamata olive, pine nuts, garlic cloves, fresh parsley, fresh rosemary, olive oil, fresh ground black pepper, black olives

Directions:
Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
Serve at room temperature.
Tuna over Rice Oman


Ingredients:
butter, onion, bell pepper, garlic cloves, tomatoes, parsley, cilantro, tuna, lemon juice, turmeric, cumin, cayenne, rice

Directions:
saute onion in butter, add bell pepper and garlic, saute until done  translucent, add tomatoes and herbs and spices, add tuna undrained juice and all, mix., cook until  tomatoes are soft, cover with rice and let set covered 10 minutes, flip over on plate with tuna mix being on top.
Oriental Duck Salad


Ingredients:
duck breasts, cherry tomatoes, scallions, garlic clove, fresh ginger, soy sauce, honey

Directions:
Heat the oven to 400°F.
Score the skin of the duck breasts and season.
Heat a non-stick frying pan over a high heat, add the duck, skin side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside then transfer to a baking tray.
Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
Remove from the oven and allow to rest for 4 mins then slice into strips.
Toss together the salad leaves, tomatoes and scallions with the duck slices.
Drizzle over the remaining dressing and serve.
Magic Bullet Easy Frozen Daiquiri


Ingredients:
"light rum"

Directions:
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring.  Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.