xiaoxl/recipe_data huggingface dataset:
Black Walnut Banana Muffins


Ingredients:
bananas, sugar, brown sugar, eggs, margarine, all-purpose flour, wheat flour, baking soda, buttermilk, black walnut

Directions:
Preheat oven to 300ºF;.
Mash bananas in a medium bowl.
Add sugar, brown sugar, and eggs; mix well.
Add margarine.
Stir in flour and baking soda.
Add buttermilk and Black Walnuts.
Mix until just moistened.
Spoon into paper lined muffin tins.
Bake for 20 minutes.
Berry Cobbler
Category: desserts
By ALETE

Great dessert, and you can substitute blueberries, blackberries or cranberries.  I use  egg substitute.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter, melted
.66 cup milk
1 teaspoon vanilla extract
1  egg, beaten
2 cups raspberries

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x9 inch baking dish. In a large bowl combine flour, sugar, baking powder and salt.  Stir in butter, milk, vanilla and egg until smooth.  Fold in raspberries.  Pour into prepared pan. Bake in preheated oven 35 to 40 minutes, until top is firm.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9x9 inch dish

Calories: 284.9
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 53.8 g
Sugars: 27.6 g
Dietary fiber: 2.9 g
Protein: 5 g
Cholesterol: 36.3 mg
Sodium: 306.1 mg
Buffalo Shrimp


Ingredients:
butter, egg, large shrimp, butter

Directions:
Combine 5 tablespoons of melted butter, 1/2 cup of the pepper sauce and egg.
Add garlic salt to bread crumbs.
Dip shrimp in egg batter, then in bread crumbs.
Heat oil in skillet, add shrimp and cook about 3 to 4 minutes on each side until just cooked through.
Combine the 4 tablespoons of hot pepper sauce and the remaining 4 tablespoons of melted butter and warm over low heat.
Place shrimp on serving platter and serve hot sauce and blue cheese dressing on the side for dipping.
Raspberry Ice Cream


Ingredients:
sugar, water, fresh raspberry, lemon juice, raspberries, mint leaf

Directions:
Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead].
Process mixture in ice cream maker according to manufacture's directions.
Freeze ice cream in a covered container until firm (1-2 hours].
For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours].
To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.
Ultimate Coleslaw Dressing


Ingredients:
buttermilk, mayonnaise, vinegar, sugar

Directions:
Mix together until liquid., Pour a little at a time over bagged coleslaw, or shredded cabbage, carrots, etc.
Buttercream Icing
Category: desserts
By Sharon Gerstman

An easy to make egg-free frosting that works great for decorating cookies for holidays, birthdays and parties. When you need to add coloring to icing, use color paste.  If you use liquid coloring, you may need to add more confectioner's sugar.

Ingredients:
½ cup butter, softened
½ cup shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Directions:
In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 180.7
Fat: 9.8 g
Saturated fat: 4.2 g
Carbohydrates: 24 g
Sugars: 23.6 g
Protein: 0.1 g
Cholesterol: 12.3 mg
Sodium: 33.6 mg
Chef John's Homemade Mayonnaise
Category: side-dish
By Chef John

Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix.

Ingredients:
2  egg yolks
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon salt
⅛ teaspoon white sugar
1 cup vegetable oil
½ cup olive oil

Directions:
Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 188.5
Fat: 21.1 g
Saturated fat: 2.9 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Protein: 0.3 g
Cholesterol: 25.6 mg
Sodium: 118.1 mg
Awsome Tarts and Pie Pastry....Tasty  Flakey..tender..


Ingredients:
all-purpose flour, salt, egg, white vinegar

Directions:
In a large bowl or food processer place the flour and salt., Add the lard  -- till it resembles small peas and some coarse pieces., In a measuring cup beat the egg with the vinegar., All enough ice water to make 1 cup., Add to flour mixture a bit at a time,just enough to make dough come together., Once that's done ,empty onto floured  covered surface., Divide into 3 balls.Wrap with plastic wrap and place in refrigerator 30 minutes., Take out a let sit for 15 minutes at room temperature., Roll out to a thickness of 1/8., use a cup or mug to cut out 4 inch circles., In muffin pans --., bake 350,depending on what your making., This recipe will make 24-30   tart shells or 3 9 inch double pie shells.
Taste of Home Homemade Pizza Crust


Ingredients:
active dry yeast, sugar, warm water, olive oil, salt, wheat flour, white flour, tomato sauce, cheese, black olives, mushroom, tomatoes

Directions:
In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes.
Add oil and salt.
Stir in flour, one cup at a time to form soft dough.
Turn onto floured board, knead until smooth and elastic. (about 2-3 minutes].
Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place until size nearly doubles. (about 45 minutes.].
Press into greased pizza pan.
Spread with pizza sauce. Add any desired toppings. Cover with cheese of choice.
Bake at 400 degrees for 25-30 minutes or until crust is lightly browned.
Enjoy!
Lavender Pound Cake


Ingredients:
all-purpose flour, baking soda, salt, sugar, unsalted butter, vanilla extract, eggs, sour cream, milk, water, confectioners' sugar

Directions:
Heat oven to 350°F Grease and flour two 8 1/2 x  4 1/2 x 2 5/8 - inch loaf pans.
Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
DRIZZLE:
Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
Sandwich Filling
Category: main-dish
By Jim Cyberwolf Gaylord

This is a delicious filling that is put onto hamburger (or hot dog) rolls and baked in the oven.  Fantastic for a cold weekend day when the kids need a good lunch. This recipe came from my mother.  It has been one of my favorite recipes for over 30 years.

Ingredients:
½ pound lean ground beef
8 ounces tomato sauce
½ cup finely chopped onion
½ cup chopped black olives
¼ cup chopped pimento peppers
1 (8 ounce) can mushrooms, drained and chopped
8 ounces extra-sharp Cheddar cheese, shredded
1 ½ teaspoons chili powder
salt and ground black pepper to taste
4  hamburger buns, split

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cook and stir ground beef in a large skillet until well browned, about 10 minutes; drain fat. Place cooked beef in a large bowl. Stir in tomato sauce, onion, black olives, pimentos, mushrooms, Cheddar cheese, chili powder, salt,  and black pepper. Spoon sandwich filling on hamburger bun bottoms, spreading to the edges. Filling should be approximately 1/2" thick in the center of the sandwich. Bake in the preheated oven until the edges start to bubble, 5-10 minutes. Turn oven to Broil and continue to cook until heated through, about 3 minutes.

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

Calories: 261.4
Fat: 15.1 g
Saturated fat: 7.8 g
Carbohydrates: 16.2 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 15.6 g
Cholesterol: 49.5 mg
Sodium: 663.4 mg
Jambalaya (Authentic)


Ingredients:
broiler-fryer chicken, celery, onion, garlic cloves, converted long grain rice, shrimp, smoked sausage, ham, butter, yellow onion, green bell pepper, fresh parsley, garlic cloves, tomato paste, bay leaf, thyme, salt, ground black pepper

Directions:
In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic.  Boil until tender, approximately 1 hour.
Reserve the stock.  Remove the chicken from the bones & either cut, slice, cube or shred.
In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes.  The rice should be slightly moist.
In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
Remove the sausage and ham from the Dutch oven and set aside.
Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
Mix, and then add the rice and the cooked shrimp and mix thoroughly.
Cook over low heat, stirring constantly, about 15 minutes.
Remove bay leaf and serve.
Arugula BLT Pizzas


Ingredients:
whole grain English muffins, arugula leaf, tomatoes, part-skim mozzarella cheese

Directions:
"Preheat broiler.  Spread marinara sauce evenly over English muffin halves.  Top with arugula, tomato, and bacon.  Sprinkle with cheese.  Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted."
Quick Baked Beans with Bacon


Ingredients:
bacon, onions, catsup, brown sugar, dry mustard

Directions:
In 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes.
Remove to paper towel and drain all but 1 1/2 tablespoons fat in pan.
Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes.
Add beans and their liquid, catsup, brown sugar, dry mustard,and cooked bacon; mix well.
Pour into a shallow 3-quart casserole.
Bake beans, uncovered, in a 350°F oven until they are bubbling in the center, 30 to 40 minutes.
Serve hot.
Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes


Ingredients:
honey, red wine vinegar, garlic cloves, salt, pepper, lamb chops, cherry tomatoes

Directions:
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
Marinate lamb, chilled, turning occasionally, 1 hour.
Bring lamb to room temperature.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Remove lamb from marinade, reserving marinade.
When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds], grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
Transfer to a platter and keep warm, covered.
Cook tomatoes (still on vine, if using] in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
Remove from grill.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
Drizzle lamb with marinade and serve with tomatoes.
Cooks' note:
Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes].
Thai-style Basil Rice


Ingredients:
olive oil, butter, shallots, basil, garlic, green onion, long grain white rice, water, chicken bouillon powder, chicken bouillon cubes, red pepper flakes, unsweetened flaked coconut

Directions:
In a large, heavy saucepan, melt the butter and oil together over medium heat.
Add the shallots and chopped basil and cook until shallots are slightly soft, about 5 minutes; add garlic and green onion and sauté another 2 to three minutes.
Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.
Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.
If using, stir in red pepper and coconut flakes.
Cover saucepan, reduce heat to low, and cook for 15 to 20 minutes or until the liquid is absorbed and rice is to preferred texture.
Fluff with fork, serve, and enjoy.
Makes 4 servings.
Vera's Roast Turkey Breast With Garlic and Thyme


Ingredients:
olive oil, garlic cloves, fresh thyme leaves, Dijon mustard, lemon peel, salt, pepper, lemon juice, butter

Directions:
Trim turkey breast of any fat.
In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast.
Marinate in the refrigerator from 1 hour to 12 hours.
Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil.
Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear.
Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat] add lemon juice (perhaps use less if some of the fat drained off] and boil for 2 minutes. Remove from heat and stir in butter.
Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.
Caramel Soy Roast Vegetables


Ingredients:
parsnips, carrots, sweet potatoes, eggplant, olive oil, star anise, garlic cloves, fresh ginger, red onions, dark brown sugar, low sodium soy sauce

Directions:
Preheat the oven to 425°F Cut all of the vegetables into 1 1/2in chunks (there's no need to peel them], discarding the squash seeds. Spread out in a roasting tin and toss with 1 tablespoon olive oil and the star anise. Season with black pepper and roast for 25-30 minutes, until caramelized at the edges.
Meanwhile, take a large, deep-sided frying pan or saucepan, add the remaining olive oil, garlic, ginger and red onions and soften over a low heat for 10 minutes. Increase the heat and add the sugar, stirring for 1-2 minutes, then pour in the soy sauce. Bubble for 1 minute to reduce slightly, then stir in the lime juice. Tip the cooked vegetables into the pan and carefully turn to coat in the sauce.
Serve with steamed brown rice and lime halves to squeeze over.
White Chocolate Walnut Cupcakes


Ingredients:
milk, sugar, eggs, all-purpose flour, kosher salt, baking powder, dried cherries, powdered sugar, fresh ginger

Directions:
Preheat oven to 350°F Line the pans with cupcake papers; set aside.
Get ready: Melt the white chocolate in a small metal bowl placed over simmering water or in a double boiler, stirring occasionally. Whisk the cold milk into the chocolate a little at a time until the chocolate is completely incorporated into the milk; set aside.
Make the batter: Cream butter and sugar at medium speed in the bowl of a mixer fitted with a paddle attachment until smooth, 5-8 minutes. Scrape down the side with a rubber spatula and mix to blend. Add the eggs to the mixture, one at a time, blending on slow speed until thoroughly mixed.
Finish the batter: Sift together the flour, salt and baking powder. Beat half of the flour mixture into the batter with the mixer still on low speed. Remove the bowl from the mixer and stir in half of the white chocolate mixture using a rubber spatula. Stir in the remaining flour and the remaining white chocolate and milk. Stir in 2/3 cup of the nuts and all of the dried cherries. Fill the tins a little more than 3/4 full; when the tray is full, tap the tray a few times on a flat surface to level the batter out.
Bake the cupcakes: Place the tray in the center of the oven and bake for 8 minutes, then rotate the tray. Bake for an additional 5-8 minutes or until a knife inserted into the center of a cupcake emerges clean. Cool.
Make the frosting: Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, 3-5 minutes. Add the sugar and ginger and beat for an additional 2-3 minutes until smooth. Transfer the frosting to a pastry bag fitted with a star tip. When the cupcakes are cooled, pipe the frosting on top of each. Top with grated orange zest and the remaining 1/3 cup walnuts.
No pastry bag?  No problem; just spread the frosting onto the cupcakes using a butter knife, back of a spoon, or small icing spatula.
Pork Chop Casserole


Ingredients:
salt, pepper, paprika, dry mustard, flour, potatoes, garlic powder, sour cream, milk

Directions:
Mix salt, pepper, paprika, and dry mustard in the flour.
Dredge pork chops in flour mixture; brown in oil.
Place sliced potatoes in a layer in an 11x7x1-1/2 inch pan.
Place 1/3 of the French fried onions in this layer.
Arrange pork chops over potatoes.
Mix remaining flour in sour cream (I used sour cream and chives; it worked great]; mix in milk; pour over the top; make sure it gets into the potato layer.
Top with remaining French fried onions.
Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours. Uncover for the last 15 minutes.
Broccoli Parmesan


Ingredients:
frozen broccoli, butter, parmesan cheese

Directions:
Cook broccoli according to package directions., Melt butter and stir in Parmesan cheese., Drain broccoli and place in serving bowl., Add butter mixture and toss to coat., Serve immediately.
Johnny Jalapeno's Sweet Heat Appetizers (Or Wraps)


Ingredients:
flour tortillas, reduced-fat cream cheese, dried cranberries, lean ham, maraschino cherries

Directions:
To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped jalapenos. (If making as wraps, place 8 of the 1/2 cherries in now]. Lay ham slices to cover top.
Roll up tightly, wrap in plastic and refrigerate at least one hour. This is important so they hold together when cut.
Appetizers: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry onto the center of each pinwheel. Arrange decoratively onto a serving platter.
As Wraps: You can also serve as wraps as they make a great on-the-go lunch (wrapped and ready for the lunchbox].
Homemade Oreo Cookies


Ingredients:
eggs, margarine, cream cheese, icing sugar, vanilla

Directions:
Cookies:
Mix cake mix, eggs and oil together well.
Shape into marble size balls.
Bake at 350°F for 10 minutes.  They are done when the tops looked cracked.
Filling:
Mix margarine, cream cheese, icing sugar and vanilla together.
When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Spiralized Carrot and Radish Salad with Peach Vinaigrette
Category: side-dish
By Arizona Desert Flower

Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut.

Ingredients:
1 tablespoon Meyer lemon-infused olive oil
1 teaspoon peach-infused balsamic vinegar
1 pinch garlic powder
salt and ground black pepper to taste
1 large carrot
⅓  daikon radish
1 tablespoon slivered almonds
1 tablespoon shredded coconut
1 teaspoon snipped fresh chives

Directions:
Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette. Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes. Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

Prep time: 15 mins
Total time: 25 mins
Yields: 1 salad

Calories: 255.7
Fat: 21 g
Saturated fat: 5.5 g
Carbohydrates: 15.8 g
Sugars: 7.9 g
Dietary fiber: 5.5 g
Protein: 3.4 g
Sodium: 233.1 mg
Parmesan Shortbread


Ingredients:
parmesan cheese, plain flour, salt, unsalted butter, olive oil

Directions:
preheat oven to 300F.
cream the butter until very soft and mix in the rest of ingredients until they all come together.
roll out into a sausage shape 9 inches long.
rest in fridge for 30 mins or more.
slice thinly and cook on greased tray for 20-25 mins until light golden brown.
Fideo
Category: side-dish
By TINYANT1

This fideo recipe was given to me by my mother in-law.  It goes great with any meat dish including carne asada.  I use this recipe in place of rice as my side dish.

Ingredients:
2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 ½ cups water

Directions:
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated. Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

Prep time: 1 min
Cook time: 20 mins
Total time: 21 mins
Yields: 4 servings

Calories: 287.7
Fat: 8.1 g
Saturated fat: 1.4 g
Carbohydrates: 46.6 g
Sugars: 4.7 g
Dietary fiber: 3.3 g
Protein: 8.8 g
Sodium: 543.2 mg
Sweet Sourdough Cookies
Category: desserts
By Debbie

These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.

Ingredients:
1 cup white sugar
½ cup butter, softened
1 cup sourdough starter
1  egg
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper. Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets. Bake in the preheated oven until edges are golden, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 dozen cookies

Calories: 236
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 36.7 g
Sugars: 17.2 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 36 mg
Sodium: 366.8 mg
Cider and Tequila Hot Toddy


Ingredients:
apple cider, cranberry juice cocktail, triple sec, lime slice

Directions:
In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil] and remove from heat.
Stir in tequila and liqueur.
Serve toddies in mugs, garnished with lime slices.
Makes about 6 cups.
Note: To spice up a little: add cinnamon sticks, a little cloves, allspice and nutmeg.
You can garnish with the above listed lime slices or also add orange slices.