xiaoxl/recipe_data huggingface dataset:
Chicken Tetrazzini


Ingredients:
butter, margarine, garlic, all-purpose flour, chicken broth, heavy cream, salt, fresh ground pepper, nutmeg, shallot, shiitake mushroom, white mushroom, thyme, dry sherry, parmesan cheese

Directions:
Melt 3 tbsp butter in medium saucepan over medium heat.
Add garlic and cook 30 seconds.
Add flour and cook stirring for 1 minute.
Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
Bring to a boil, whisking constantly and set aside.
Heat oven to 450 degrees.
Cook noodles in boiling salted water until barely tender about 8 minutes.
Drain and place in bowl.
Stir in 1½ cups prepared sauce.
Melt remaining 1 tbsp butter in large skillet over medium-high heat.
Add shallots and cook stirring 1 minute.
Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
Add sherry and boil for 1 more minute.
Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
Top with half of chicken the half of mushroom mixture.
Repeat layering with remaining noodles, peas chicken and mushrooms.
Pour remaining sauce evenly over top and sprinkle with Parmesan.
Bake 15 minutes until golden and bubbly.
Grilled Orange and Bourbon Salmon


Ingredients:
salmon, Bourbon, low sodium soy sauce, brown sugar, green onion, fresh lemon juice, fresh chives, garlic cloves

Directions:
Combine ingredients in large zip top plastic bag.  Add salmon to bag.
Seal and marinate for 90 minutes, turning bag occasionally.
Remove salmon from bag reserving marinade.
Place salmon on grill or broiler pan coated with cooking spray.
Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Enjoy (as my mother would say].
Spinach Onion Souffle


Ingredients:
onions, fat free sour cream, eggs, frozen spinach, horseradish, salt, pepper, flour, caraway seed

Directions:
Saute onions in cooking spray until limp and golden; cool slightly.
In a blender combine sour cream and eggs until well mixed.
Add the last six ingredients of the recipe; stir to mix well.
Pour into a well-greased 1 1/2 quart casserole dish.
Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.
Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle


Ingredients:
onion, coarse black pepper, apple cider vinegar, honey, coarse grain mustard, Tabasco sauce, lemon juice

Directions:
Boil 4 quarts of water in a large pot.  Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat.  When bacon is brown, remove bacon from skillet (saving the bacon fat]; set aside.
Roll up bunches of collard greens cigar-style and slice into 1/4-inch slices.
Place sliced greens in boiling water.  Return skillet with bacon fat to heat; add thinly sliced onions; sauté for 1 minute.
Using tongs, remove greens from water and place in skillet.
Add black pepper and apple cider vinegar; cook for 5 minutes.
Garnish with bacon bits.
Honey mustard drizzle: Whisk together all ingredients in a bowl.  Drizzle over greens.
Cilantro-Lime Dressing
Category: side-dish
By Lin

After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!

Ingredients:
1  jalapeno pepper, seeded and coarsely chopped
1 clove garlic
¾ teaspoon minced fresh ginger root
¼ cup lime juice
⅓ cup honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
¼ cup packed cilantro leaves
½ cup extra-virgin olive oil

Directions:
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 cups

Calories: 86.6
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 6.4 g
Sugars: 6 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 73.6 mg
Chocolate Rum Cake


Ingredients:
all-purpose flour, Meyer's dark rum, baking soda, sweet butter, salt, vanilla extract, granulated sugar, instant espresso coffee powder, boiling water, cold water, Meyer's dark rum

Directions:
Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity].
Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
Shake out any excess crumbs and set aside.
Sift together the flour, baking soda and salt, set aside.
Melt chocolate in a small double boiler or microwave on low setting.
Set aside to cool slightly.
In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
Add cold water to the 1 1/2 cup line.
Add 1/2 cup of dark rum.  Set aside to cool completely.
In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
Add the eggs one at a time, beating until smooth.
Add chocolate and beat to mix well.
Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
Scrape the bowl with a spatula, and beat until smooth.
Pour into pan, smooth the top to make level.
Bake for 1 hour 10 minutes.
Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
Cool in the pan for 15 minutes, then cover with a rack and invert.
Remove the pan.
Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
Leave the cake on the rack to cool.
The cake can be served plain, or it is delicious with coffee flavored whipped cream.
Ari's Eggs and Onions and Salmon and Cream Cheese


Ingredients:
eggs, butter, margarine, onion, smoked salmon, lox, cream cheese, chives

Directions:
Break eggs into mixing bowl. Add cream cheese and whisk together (as much as possible]. It will probably take on the consistency of cottage cheese.
In a small skillet or omelet pan, melt butter or margarine and add onion. Cook until translucent and starting to brown on the edges.
Pour egg/cream cheese mixture into pan (over onions]. As eggs set, pull in towards center a few times to distribute the egg in the pan.
Add salmon. If making this as an omelet, put salmon on one side of the eggs only. Otherwise, distribute it over the entire pan of eggs.
For omelet, fold in half.
Place on plate (preferably next to a yummy toasted bagel]. Garnish with chives.
Marshmallow Shortcake Slice


Ingredients:
butter, sugar, flour, baking powder, egg, vanilla, gelatin, water, sugar, vanilla

Directions:
For Base:
Cream together the butter & sugar until light & fluffy.
Add essence, egg, and dry ingredients.
Mix well and then press into a 9" x 13" shallow baking pan. (known in NZ as a sponge roll tin].
Bake at 350°F for about 20 minutes or until light golden brown.
Remove from oven and allow to cool. Don't remove from pan.
Topping:
Dissolve the gelatine in the boiling water in a large bowl.
Add the essence and the sugar and beat on med-high speed with electric mixer until stiff and fluffy adding drops of colouring to get the colour you like. This can take a few minutes. (maybe even up to 10mins depending on the weather].
When thick and stiff (like stiffly beaten egg whites that hold their shape] spoon over cooled base and cut into bars/squares when set.  I usually place mine in fridge to set but you don't have to.
Optional: sprinkle with dessicated coconut after pouring topping onto base.
Spicy Sausage and Bean Hotpot


Ingredients:
olive oil, sausages, onions, spicy tomato sauce, brown sugar, bay leaves, borlotti beans, parsley

Directions:
Preheat oven to 180 deg C/350 deg F/Gas 4.
Heat a large flameproof casserole or dutch oven over medium-high heat.  If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves.  Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
Stir in chopped parsley to serve.
Guinness® and Chocolate Cheesecake
Category: desserts
By M. Wassenaar

A close friend is a cheesecake and Guinness fanatic. He requested a Guinness cheesecake for his 25th birthday; this is the result. It is quite smooth and very rich.

Ingredients:
1 cup crushed chocolate cookies
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon unsweetened cocoa powder
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3  eggs
½ pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
¾ cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 1 - 9 inch cheesecake

Calories: 520.8
Fat: 37.3 g
Saturated fat: 22.4 g
Carbohydrates: 41.9 g
Sugars: 33.3 g
Dietary fiber: 1.6 g
Protein: 8.2 g
Cholesterol: 130.3 mg
Sodium: 291.1 mg
Blueberry-Peach Parfaits


Ingredients:
eggs, limes, juice of, sugar, cornstarch, water, butter, fresh blueberries

Directions:
Put the eggs, the lime juice, the sugar, the corn starch and the butter in the top of a double boiler.
Cook over medium heat, stirring constantly, until thickened.
Set aside to cool slightly.
Blanch, peel and slice the peaches.
Wash and drain the blueberries.
Arrange the peach slices, blueberries, and lime curd alternately by spoonfuls in parfait glasses or individual glass serving bowls.
Chill.
Serve with a dollop of whipped cream.
Potato, Tomato and Cheese Tart


Ingredients:
gruyere cheese, reduced-fat cheddar cheese, yukon gold potatoes, extra virgin olive oil, garlic, salt, ground black pepper, plum tomatoes

Directions:
Heat oven to 425°F  Coat a 9-inch pie pan with cooking spray.  In a small bowl, combine cheeses, and set aside.
In a small skillet over low, heat oil.  Add garlic and stir until lightly golden, about 2 minutes.  Remove skillet frrom heat, then stir in salt and pepper.
Add oil and garlic from skillet, then gently mix with potatoes with a rubber spatula.  Cover bowl with a  piece of plastic wrap and microwave  on high for 3-5 minutes or until potato slices are slightly tender, but not falling apart.
Arrange a layer of overlaying potato slices first around the sides of the prepared pan, then over the bottom .  Sprinkle half of the cheese mixture over the potatoes.
Top cheese with half of the tomato slices.  Arrange remaining potato slices in layer over tomatoes, then top with remaining cheese.  Arrange remaining tomato slices on top.
Place a piece of parchment on top of the pie, then cover it tightly with foil.  Bake for 40-50 minutes or until potatoes feel tender at center when pierced with the tip of a knife.
Uncover the pie and bake 15 minutes longer or until potatoes on the outside of the pie are golden and the tomatoes on top are slightly wrinkled.  Let cool 10 minutes before serving.
Miso Soup with Shiitake Mushrooms
Category: soups-stews-and-chili
By Claudia

A delicious Japanese soup with mushrooms and tofu.

Ingredients:
4 cups vegetable broth
4  shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2  green onions, trimmed and thinly sliced

Directions:
Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 91.6
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 11.8 g
Sugars: 4.6 g
Dietary fiber: 2.4 g
Protein: 5.5 g
Sodium: 1405.9 mg
Japanese-Style Deep Fried Chicken
Category: world-cuisine
By AMY

If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Ingredients:
2  eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
⅛ teaspoon chicken bouillon granules
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

Directions:
In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat.  Cover, and refrigerate for 30 minutes. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

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

Calories: 255.9
Fat: 16.7 g
Saturated fat: 2.8 g
Carbohydrates: 4.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 20.9 g
Cholesterol: 98.4 mg
Sodium: 327 mg
Roasted Spatchcocked Chicken with Potatoes
Category: meat-and-poultry
By Diana71

There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!

Ingredients:
1  serving cooking spray  (Optional)
2  sweet potatoes, sliced very thinly
2  Yukon Gold potatoes, sliced
1 large onion, sliced
1 (2 to 3 pound) roasting chicken
2 tablespoons olive oil, or to taste
1 pinch salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease the top and bottom of a broiler pan with cooking spray. Layer sweet potatoes, potatoes, and onion slices in the bottom of the broiler pan. Place chicken, breast side down, on a work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone. Brush olive oil over chicken. Season with salt and pepper. Place on the broiler pan top. Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 423.4
Fat: 18.9 g
Saturated fat: 4.6 g
Carbohydrates: 33.8 g
Sugars: 5.6 g
Dietary fiber: 4.8 g
Protein: 28.7 g
Cholesterol: 80.8 mg
Sodium: 160.9 mg
Creamy Mashed Whipped Carrots


Ingredients:
carrots, butter, cream cheese, heavy cream, salt, pepper, tarragon, parsley

Directions:
Place carrots in a large pot; cover with salted water and bring to a boil.  Cook for 10-15 minutes or until tender; drain.
Turn off stove heat.  Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream.  Mash all together.
Add in salt, pepper, tarragon and parsley; mash again.
For smoother texture, whip with an electric mixture, adding more liquid, if desired.  Or can just mash to desired smoothness and serve.
Pineapple Chutney


Ingredients:
wine vinegar, sugar, fresh pineapple, jalapeno chile, ground cumin, ground cardamom, ground cinnamon, white pepper

Directions:
Combine vinegar and sugar in large saucepan., Simmer and stir until sugar dissolves., Add pineapple and simmer until soft., Strain pineapple and set aside, return juices to pan., Add chile, ginger and spices to pan., Simmer and reduce au nape., Mix spiced syrup with pineapple., Refrigerate immediately.
Cinnamon Vanilla Hot Chocolate


Ingredients:
low-fat milk, vanilla essence, cinnamon, dark chocolate

Directions:
Place milk and chocolate in a small saucepan, and heat on medium. The milk should not boil at any point.
Continue cooking until the dark chocolate is completely dissolved.
Pour mixture into a mug, and add vanilla essence and cinnamon.
Best Oatmeal Bars


Ingredients:
brown sugar, white sugar, egg, water, vanilla, flour, baking soda, salt, oatmeal

Directions:
Preheat oven to 350 degrees., In a large bowl, mix oil, sugars, egg, water and vanilla., In a small bowl, mix rest of ingredients., Stir dry mixture into wet mixture just until mixed., Pour into 9x13-inch pan., Bake for about 25 minutes.
Best popper Lemon Bars


Ingredients:
butter, flour, powdered sugar, eggs, sugar, lemon juice, flour

Directions:
Mix Butter, 2 c.
flour and powdered sugar until crumbly.
Pat this mixture into a 9 x 13 pan. Pack this in very tightly, it will help prevent crumbly crust.
Bake for 10 minutes at 325 degrees.
While this is baking: Mix together, 4 eggs, 2 C.
sugar, 1/3 c.
lemon juice and 1/4 c.
flour.
Beat well.
Pour over the baked crust and return to oven and bake an additional 25 minutes.
(325 degrees].
Cool bars and sift powdered sugar over the top.
My Favorite Guacamole


Ingredients:
avocados, sour cream, garlic, salt, pepper

Directions:
"Mash avocados to desired chunkiness. Add rest of ingredients and mix well. Chill. Serve with tortilla chips or use as a condiment with burritos, tacos, etc."
Raspberry Royale


Ingredients:
"fresh raspberry"

Directions:
Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries.
Fill each glass with champagne.
Enjoy!
Aspargus With Tarragon Sherry Vinagarette


Ingredients:
asparagus, sherry wine vinegar, shallots, Dijon mustard, salt, black pepper, olive oil, fresh tarragon, egg

Directions:
Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness].
transfer to a bowl of ice water to stop cooking.
Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl.
Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
Walnut Rice Florentine


Ingredients:
beef broth, unsalted butter, onion, garlic clove, converted rice, cooking sherry, fresh spinach, heavy cream, walnuts, parmesan cheese, black pepper

Directions:
Add water to broth to make 2 1/4 cups, set aside., Melt butter in large sauce pan then add rice,onion and garlic., Cook over medium heat stirring constantly, 3-4 minutes., Add sherry and broth and bring to a boil., Reduce the heat , cover and simmer 20 minutes., Remove from heat and stir in the spinach and heavy cream., Let stand until liquid is absorbed., Stir in walnuts and sprinkle with parmesan cheese and pepper to taste.
Southwestern Pasta Salad
Category: salad
By Lisa Provost

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Ingredients:
½ (16 ounce) package rotini pasta
⅓ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
2 cloves garlic, crushed
1 ½ cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic.  Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves.  Spoon onto a platter and garnish with tomatoes and remaining cilantro.  Serve chilled or at room temperature.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 216.6
Fat: 10.3 g
Saturated fat: 1.7 g
Carbohydrates: 27.2 g
Sugars: 2.4 g
Dietary fiber: 6.1 g
Protein: 6.5 g
Sodium: 468.3 mg
English Toffee


Ingredients:
sugar, margarine, semisweet vegan chocolate chips, vegetable shortening, walnuts

Directions:
Get a cookie sheet ready with wax paper on it.
In a medium size pan on medium heat, melt margarine and sugar.
Stir constantly until you reach 285 degrees on the candy thermometer.
(Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready].
Pour mixture onto wax paper cookie sheet and let cool.
This is the time to add nuts as well.
In a double boiler (or in a pot that is atop a pot of steaming water] melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.
When melted, pour on one side of the toffee batch, and spread out.
Put in fridge and let cool.
When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper.
Repeat double boiler procedure and put in fridge.
After cooled, you can now break up and eat.
Store candy in the fridge for up to 2 weeks.
Noncaffeine Breakfast Drink


Ingredients:
hot water, carob powder, powdered milk, cinnamon, honey

Directions:
Using a blender combine all the ingredients (except whipped cream].
Run until smooth, scrapping down the sides.
Blend until well mixed and smooth.
Cover and store in the fridge.
To make the hot drink: Put 3 tbsps of the mixture in a cup and add 1 cup hot water or milk, stir well.
Top with whipped cream if you wish.