xiaoxl/recipe_data huggingface dataset:
VEGAN MEATLESS MEATBALLS: THE PRETTY FEED


Ingredients:
fresh basil leaves, romano cheese, extra virgin olive oil, pine nuts, garlic cloves, garlic cloves, chickpeas, chickpeas, vegan parmesan cheese, fresh parsley, tomato sauce

Directions:
Basil Pesto: For the Basil Pesto mix together the basil, roman, olive oil, pine nuts, cloves, in a food processor.  You can slowly add in the olive oil and pulse the mixture. Set aside for now! We could literally drink this stuff.
Preheat oven to 375 degrees F (190 C] and prepare aquafaba in a small dish.
In a large skillet heat ½ tsp of olive oil over medium heat.  Sauté onion until translucent and then add garlic in until you can smell it (yes this is a test to check if it's ready.  That should take about 3 minutes. Set aside.
Add chickpeas to food processor and pulse to break down (do not over process]. Then add sautéd onion, garlic, and aquafaba, parsley, bread crumbs and tomato sauce and mix, scraping down sides as needed. You want it to form into a moldable “dough.”.
Taste and adjust seasonings as needed. The chickpeas will come across as a little bland, but once seasoned, coated, baked and served with marinara it's not nearly as apparent.
Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point.
Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add chickpea balls one or two at a time and roll to coat.
Add enough olive oil to form a thin layer on the bottom of your hot skillet, and then add your coated chickpea balls in two batches, as to not crowd the pan. Brown on all sides  (shaking the pan around to brown the meatball on all sides].
Place browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
At this time, prep any pasta or zoodle your want to serve with your meatballs, as well as your favorite red sauce.
Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
To serve, top cooked pasta with meatballs and pour over pasta sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers, if there are any, will keep in the fridge for up to a few days, though best when fresh.  They would make a great meatball hero sandwich for lunch in a day or two!
Grandma's Deviled Eggs


Ingredients:
egg, mustard, white vinegar, sugar, Miracle Whip

Directions:
Hard boil eggs and peel.  To make eggs peel easier I peel them while they are still hot under cold running water.  Cut eggs in half lengthwise and remove egg yolks.
Combined rest of ingredients together.  Add eggs to mixture and beat with mixer until smooth.
Stuff egg yolk mixture back into egg white halves.  Sprinkle with paprika if desired.
Carrot Cream Soup with Ginger
Category: soups-stews-and-chili
By kiki

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

Ingredients:
1 tablespoon olive oil
2  onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Directions:
Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes. Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 291.5
Fat: 20.6 g
Saturated fat: 10.8 g
Carbohydrates: 25.2 g
Sugars: 11.8 g
Dietary fiber: 5.4 g
Protein: 3.8 g
Cholesterol: 61.1 mg
Sodium: 417.2 mg
Sweet Red Pepper Relish/Spread


Ingredients:
red bell peppers, granulated sugar, apple cider vinegar, cornstarch, salt

Directions:
Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor].
Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
It can be canned or you can store it in the fridge for several weeks.
Warm Crab Dip II
Category: appetizers-and-snacks
By Penny

If you serve this in sliced pita bread it taste like the hot crab sandwiches served at state fairs . Good with chips, too! To prepare in the microwave, soften the cream cheese in a microwave safe dish. Follow the steps for combining the ingredients. Microwave on medium for 4 to 6 minutes.

Ingredients:
1 (8 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1  green onion, chopped
1 (6 ounce) can canned crabmeat, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion. Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture. Bake 15 to 20 minutes in the preheated oven. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1.5 cups

Calories: 105.5
Fat: 9.4 g
Saturated fat: 4.5 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Protein: 4.3 g
Cholesterol: 34.3 mg
Sodium: 135.6 mg
New Zealand High Country Sheep Station Roast Lamb


Ingredients:
leg of lamb, soy sauce, sugar, pepper, salt

Directions:
Pre-heat your oven to 450°F (225°C].
Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
Rub in the sugar all over the lamb.
Salt and pepper all over.
NO fat, oil or butter etc is necessary.
(Set a  metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking].
Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
Turn down the oven to 375°F (190°C] and cook  UNCOVERED for a further 2.5 -3 hours (turning over half way] depending on how well done you like your meat.
Use a skewer to check that the juices are running clear from the thickest part of the meat.
REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
(I cover mine while it's resting with an old clean tea towel that I keep for this purpose].
If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :].
Baked Corn Casserole


Ingredients:
canned corn niblet, butter, eggs, flour, sugar, salt, milk, half-and-half

Directions:
Pre heat oven to 350., Grease 9x9 pan., Beat eggs, add milk, blend well., Add all other ingredients pour into prepared pan., Bake 350 for 20 minutes., Reduce heat to 325 and bake for 1 hour or until firm., Test with a knife inserted into center of casserole come clean.
Air Fryer Truffle Fries
Category: side-dish
By Soup Loving Nicole

I fell in love with truffle fries from the moment I met them on my first trip to Las Vegas. I've made them often since then but finally took the time to experiment in the air fryer for a healthier alternative. These will step up your fry game...

Ingredients:
1 ¾ pounds russet potatoes, peeled and cut into fries
2 tablespoons truffle-infused olive oil
½ teaspoon paprika
1 tablespoon grated Parmesan cheese
2 teaspoons chopped fresh parsley
1 teaspoon black truffle sea salt

Directions:
Place fries in a bowl. Cover with water and let soak for 30 minutes. Drain and pat dry. Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place drained fries into a large bowl. Add truffle olive oil and paprika; stir until evenly combined. Transfer fries to the air fryer basket. Air fry for 20 minutes, shaking every 5 minutes. Transfer fries to a bowl. Add Parmesan cheese, parsley, and truffle salt. Toss to coat.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 226.2
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 36.1 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 4.8 g
Cholesterol: 1.1 mg
Sodium: 552 mg
Asian Tuna Patties
Category: world-cuisine
By Michelle

A delicious, fast, and different way to eat tuna. Everyone who has tried this has asked for the recipe.

Ingredients:
2 (5 ounce) cans tuna, drained and flaked
1  egg, beaten
¾ cup dry bread crumbs
3  green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
½ cup cornmeal
2 tablespoons vegetable oil

Directions:
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal. Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 214.1
Fat: 7.5 g
Saturated fat: 1.4 g
Carbohydrates: 21.1 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 15 g
Cholesterol: 43.6 mg
Sodium: 426.9 mg
Kohlrabi Noodles with Bacon and Parmesan
Category: side-dish
By France C

These flavorful low-carb kohlrabi noodles topped with bacon, onion, and Parmesan will turn anybody into a kohlrabi lover! The natural sweetness of the kohlrabi marries perfectly with the other ingredients, for a side dish that's a change from the usual.

Ingredients:
3  kohlrabi bulbs, trimmed and peeled
4 slices bacon, cut into small pieces
½ medium yellow onion, sliced
1 tablespoon olive oil, or as needed  (Optional)
salt to taste
2 tablespoons butter
⅓ cup grated Parmesan cheese
2 tablespoons minced fresh parsley  (Optional)

Directions:
Cut kohlrabi into thin noodles using a spiralizer. Heat a large skillet over medium heat. Brown bacon and onion, until bacon is beginning to crisp and onion is caramelized but not burning, 10 to 12 minutes. Transfer bacon and onion to a small bowl, reserving 1 tablespoon bacon grease in the skillet. Add kohlrabi noodles to the skillet and season with salt. Cook noodles over medium heat, stirring occasionally, until they begin to wilt down and soften, 12 to 14 minutes. Stir in butter until melted. Add in bacon and onion mixture and stir in 1/2 the Parmesan cheese. Serve immediately topped with remaining cheese and parsley.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 202.4
Fat: 15.2 g
Saturated fat: 6.6 g
Carbohydrates: 11 g
Sugars: 4.6 g
Dietary fiber: 5.7 g
Protein: 8 g
Cholesterol: 31 mg
Sodium: 404.9 mg
Bourbon Milk Punch


Ingredients:
Bourbon, vanilla extract, heavy cream

Directions:
"Add the contents to a cocktail shaker with plenty of ice.  Shake until good and frothy.  Serve in a frosted glass.  Garnish with freshly grated nutmeg."
Hawaiian Beach Shrimp
Category: seafood
By Nancy LY

This recipe is great for hibachi on the beach or in your backyard.  You can also broil it in your oven if you're not in Hawaii or near a beach.  It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist!  You can serve this either as an appetizer (pupu) or entree.  I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!!  Enjoy!

Ingredients:
2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon oyster sauce
1 cup mayonnaise
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
12  (10 inch) wooden skewers

Directions:
In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight. Preheat a grill for medium-high heat. Soak skewers in water. Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 12 skewers

Calories: 403.5
Fat: 30.4 g
Saturated fat: 4.7 g
Carbohydrates: 6.8 g
Sugars: 4.8 g
Dietary fiber: 0.2 g
Protein: 25.3 g
Cholesterol: 244.4 mg
Sodium: 953.8 mg
Butter Churn Spinach


Ingredients:
butter, buttermilk, garlic cloves, flour

Directions:
In a large skillet, melt the butter.
Add jalapeno, garlic, and roasted red peppers then saute for 3 minutes on med.-hi heat.
Add the buttermilk and stir very well.
Keep sauteeing on med.-hi heat for 1 more minute.
Add flour and stir well.
Add spinach and cover skillet with a lid until the spinach wilts, about 1 minute.
Remove lid and stir well to coat.
Stir for about 1 minute more then serve!
Amanda's Sangria
Category: drinks
By Amanda Dattilio

This is a wonderfully flavorful summertime (or anytime) beverage.  Most any fruit you would like to use (except bananas) will probably work with this recipe.  You can even use frozen fruit like peaches and berries (but thaw them, first).

Ingredients:
1 (750 milliliter) bottle red wine
½ cup rum
1  lemon, sliced
1  orange, sliced in rounds
1  lime, sliced
1 pint strawberries, hulled and sliced
1  apple, cored and sliced
9  whole cloves
1 liter lemon-lime flavored carbonated beverage

Directions:
In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better). To serve,  pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.

Prep time: 10 mins
Total time: 1 day
Yields: 8 servings

Calories: 173.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 18.2 g
Sugars: 2.8 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 17.4 mg
Toasted Coconut Pina Colada Cake


Ingredients:
mandarin oranges, coconut, eggs, Cool Whip, crushed pineapple, instant vanilla pudding

Directions:
For cake, preheat oven to 350° F.
Mix all ingredients well.
Pour batter equally into 3 greased and floured round cake pans.
Bake for 25 minutes.
Cool and Frost.
For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
Warning, since the frosting has cool whip in it, exposure to heat will make it runny.
Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)


Ingredients:
chicken, chicken pieces, water, parsley, onion, salt, long-grain rice, carrot, celery, eggs, cornstarch

Directions:
Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
Cover pan and let simmer for 45 minutes.
Remove chicken and parsley, discard parsley.
Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
Set aside.
Add rice, carrot and celery to broth and cook for 20 minutes.
Add lemon juice to the soup.
Stir.
Turn off heat.
Beat the eggs and cornstarch in a small bowl.
While whisking, slowly dribble in hot chicken stock- never stop whisking.
Do this until you have used up a couple of ladlefuls of stock.
This tempers the eggs so they do not curdle.
Slowly add egg to the hot soup and give a good stir.
Add chicken and serve, sprinkled with a bit of pepper (if desired].
Note:  I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock.  That is what the tempering process is all about (and to make sure the eggs don't curdle :-] ].
Herbal Foot Soak


Ingredients:
warm water, fresh rosemary, fresh mint leaves

Directions:
Roll the rosemary and mint gently between both hands to release more aroma., Fill a large bowl or pedicure bath with the water, salt, herbs and oils., Soak the feet for at least 10-20 minutes.
Lemon Pie Bars
Category: desserts
By RCFoodie

This is a really easy recipe  that my mom made before the lemon bar 'rage' was on! Thick-skinned lemons work the best. I suggest using real butter and eggs, I've tried using eggbeaters--nowhere near as good!

Ingredients:
2 ¼ cups all-purpose flour
½ cup confectioners' sugar
1 cup butter, softened
4  eggs
1 ½ cups white sugar
½ cup lemon juice
1 tablespoon lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan. Bake 15 to 20 minutes or until golden brown. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Yields: 32 bars

Calories: 136.4
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 18.4 g
Sugars: 11.4 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 38.5 mg
Sodium: 49.9 mg
Scallops in Cream Sauce With Spinach Fettuccine


Ingredients:
mushroom, butter, scallops, spinach fettuccine, parmesan cheese, parsley, shallot, garlic, butter, dry vermouth, heavy cream, lemon juice, white pepper

Directions:
Sauté mushroom in butter about 1 minute.
Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
Add cream sauce; bring to simmer and cook 1 minute.
Arrange well-drained noodles on serving plate and top with creamed scallops.
Garnish with cheese and parsley.
Cream Sauce:
Sauté shallots and garlic in butter until transparent.
Deglaze pan with vermouth.
Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
Add lemon juice and season to taste with salt and pepper.
Serve over fettuccini.
Faux Wheat Thins


Ingredients:
whole wheat flour, all-purpose flour, sugar, salt, ground turmeric, paprika, water, water, kosher salt, sea salt

Directions:
Preheat oven to 425 degrees.
In food processor, blend flours, sugar, salt and spices.
Whisk oil and water together in separate bowl until emulsified.
With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
Transfer dough to cookie sheet by draping it over your rolling pin.
Don't worry if it gets distorted.
Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
If outer edges brown first, snap them off and return rest of crackers to oven.
Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
Slide sheet of crackers onto rack to cool.
When cool, break apart at scored lines.
Store in airtight container a tin works best.
Apple Butter Cookies


Ingredients:
apple butter, flour, butter, margarine, baking soda, light brown sugar, baking powder, molasses, cinnamon, allspice, raisins

Directions:
Preheat oven to 350° Place rack in center position Cream together butter/margarine, brown sugar, molasses and apple butter; Mix in egg whites.
In another bowl, combine flour, baking soda, baking powder, cinnamon, and allspice.
With a wooden spoon, mix together dry ingredients with wet ingredients and raisins if using until well combined.
Drop by rounded tablespoon onto greased cookie sheet, sprinkle with cinnamon sugar.
Bake at 350° for 20 minutes or until'springy' in the center Remove and cool on wire rack.
Broccoli and Bow Tie Pasta


Ingredients:
broccoli florets, bow tie pasta, unsalted butter, olive oil, garlic, lemon, black pepper, lemon juice, pine nuts, parmesan cheese

Directions:
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using, and serve.
To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Great Aunt Anna's Marinated Carrots


Ingredients:
carrots, green pepper, onion, celery, water, sugar, vinegar, cornstarch, water

Directions:
Cook carrots in salted water until crisp-tender.
Rinse under cold water to stop cooking then drain well and let cool.
Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
Bring ingredients to a boil.
Mix cornstarch and water (2 Tbsp.] until cornstarch is dissolved.
Add to dressing mixture in saucepan while whisking or stirring until completely combined.
Allow dressing to cool.
Add dressing to carrots, onion, and celery and mix well.
Keeps for about a week in the fridge.
Slow-Cooker Chipotle Chili


Ingredients:
garlic cloves, stewed tomatoes, chipotle chiles in adobo, fresh cayenne peppers, celery rib, green bell pepper, dark red kidney beans, chili powder, ground cumin, sea salt, tomato paste, scallion, mozzarella cheddar blend cheese

Directions:
Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes.
Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin]. Season with salt and cook on low 6 hours.
Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer.
Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.
Banana Bread With Coconut Rum


Ingredients:
coconut oil, egg, Malibu rum, bananas, whole wheat flour, baking soda, salt

Directions:
Preheat oven to 350°F.
Mix oil and sweeteners until creamed.
Add the egg.
Add Malibu and bananas and mix well.
Mix flour, soda, and salt together.
Add the dry ingredients to the wet mixture, and mix only until moistened.
Pour batter into a greased loaf pan.  Spread evenly.
Bake for 1 hour, until a tester (toothpick or thin knife blade] comes out clean.  After cooling for 10 min, remove from pan and cool on a rack.
*A note on Xylitol:  Xylitol is a great option for people who want to cut calories (it has 40% less calories than sugar]. It is not an artificial sweetener; it is what gives berries their sweet taste.  It doesn't cause a "sugar rush."  It also helps fight calories.  Xylitol may be used as a 1:1 substitute for sugar.  However, Xylitol is EXTREMELY TOXIC FOR YOUR PETS, so please do not share Xylitol treats with your furry friends.