xiaoxl/recipe_data huggingface dataset:
Spinach, Tomato, and Feta Egg White Omelette
Category: breakfast-and-brunch
By patnodes

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Ingredients:
cooking spray
3  egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6  cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Directions:
Heat a skillet over medium heat and spray with cooking spray. Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 121.2
Fat: 4.4 g
Saturated fat: 2.9 g
Carbohydrates: 6.5 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 14.7 g
Cholesterol: 16.8 mg
Sodium: 396.2 mg
Tangy Tuna Salad


Ingredients:
tuna in vegetable oil, soy sauce, white wine vinegar, black sesame seed, white pepper, iceberg lettuce, cherry tomatoes

Directions:
Mix tuna, soy sauce, white wine vinegar,sesame seeds, and white pepper.
Toss lettuce and salad greens.
Spoon on desired amount of tuna mixture.
Add wakame (seaweed] and cherry tomatoes.
Drizzle with leftover tuna juice sauce.
Italian Creme Cake


Ingredients:
oleo, baking soda, buttermilk, angel flake coconut, vanilla, sugar, vegetable shortening, flour

Directions:
Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes  or until done. Cool, frost with cream cheese frosting.                              Frosting:  1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
This recipe is transcribed as written in the book.
recipe notes:  1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of “oleo”, add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it’s not overdone.
Chicken Delicious


Ingredients:
potatoes, dried oregano, paprika, garlic powder, salt, black pepper, frying chickens, olive oil

Directions:
Arrange potatoes in a large shallow 3 quart casserole.
Mix oregano, paprika, garlic powder, salt, and pepper in a small bowl and sprinkle half of this mixture over potaotes.
Arrange chicken and sausage on top of potatoes and drizzle oil over all.
Sprinkle with remaining seasonings.
Cover and bake at 425 degrees F. for 1 hour,uncover and bake at 375 degrees for an additional 20 minutes, or until a nice brown.
Peppermint Frosting


Ingredients:
character(0]

Directions:
"Combine ingredients until well blended."
Drumstick Cheesecake


Ingredients:
margarine, peanut butter, cream cheese, white sugar, peanut butter, eggs, vanilla, Cool Whip, peanuts

Directions:
Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
Press into a 9x13 inch pan.
Beat cream cheese and sugar until smooth.
Add peanut butter and eggs.
Add vanilla and Cool Whip and mix until blended.
Pour mixture over wafer crumbs and freeze for one hour.
Sprinkle with peanuts and drizzle with chocolate syrup.
Keep frozen and serve chilled.  Place in fridge 30 minutes before serving.
TIP:  Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl.  Put in the sugar and let it sit while you prepare the crust.  This allows the cream cheese to soften faster.
Vegetarian Stuffed Peppers
Category: main-dish
By DWYATT

This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese.  Substitute soy cheese for the Parmesan to create a vegan delight.

Ingredients:
1 ½ cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 ½ cups extra firm tofu
½ cup sweetened dried cranberries
¼ cup chopped pecans
½ cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. Meanwhile, core and seed green peppers, leaving bottoms intact.  Place peppers in a microwavable dish with about 1/2 inch of water in the bottom.  Microwave on high for 6 minutes. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer.  Add tofu and simmer until the liquid is absorbed.  Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers.  Return peppers to the dish you first microwaved them in,  and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout.  Spoon sauce over each serving.

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

Calories: 375.2
Fat: 10.2 g
Saturated fat: 2 g
Carbohydrates: 59.6 g
Sugars: 20.3 g
Dietary fiber: 7.5 g
Protein: 14.9 g
Cholesterol: 5.9 mg
Sodium: 1054.7 mg
Instant Potato-Breaded Salmon


Ingredients:
salmon fillets, butter, salt, onion powder, pepper

Directions:
Cut salmon in half and place in a greased 11x7x2 baking dish.
Drizzle with butter.
Combine remaining ingredients, press onto salmon.
Bake uncovered at 350 degrees for 30-35 minutes or until flakes easily with a fork.
Trim Chicken Primavera


Ingredients:
linguine, boneless skinless chicken breasts, olive oil, garlic clove, zucchini, onion, red bell pepper, dried oregano, dried basil, dried thyme, frozen green pea, parmesan cheese

Directions:
Cook the linguine in plain water until done and drain.
Cook the chicken in the oil until done and remove.
Saute the vegetables, herbs and seasonings (except for the peas] in the same pan until tender.
Add the peas and cook until heated and tender.
Add the cooked chicken and linguini to the pan and toss, cooking until all is heated.
Adjust seasinging to taste.
Top with Parmesan cheese and serve.
Serve with favorite breads or salad.
Raspberry Revolution Smoothie (Nordstrom)


Ingredients:
strawberry, frozen raspberries

Directions:
In a blender with a powerful motor, first place the apple juice, followed by the frozen strawberries, and then the frozen raspberries.  Next add the raspberry sorbet, and top with the ice.
Cover the blender securely and blend on high speed for 35 seconds or longer (until a tornado-like vortex forms in the center].  Let the vortex swirl 10-15 seconds longer (to allow the drink to smooth out].
Pour into tall glasses and add sturdy straws.  Serve immediately.
ITALIAN MEATBALLS


Ingredients:
milk, Italian sausage, lean ground beef, ground pork, eggs, parmigiano-reggiano cheese, parsley, garlic cloves, sea salt, red pepper flakes, black pepper

Directions:
In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inchs balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.
Italian Chicken and Peppers


Ingredients:
boneless chicken breasts, green peppers, onion, garlic cloves, oregano, sweet basil, parsley flakes

Directions:
Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
Remove vegetables from skillet and set aside.
Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
Return sauteed vegetables to skillet with chicken.
Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
Serve over cooked pasta.
Steamed Fish (Without a Steamer) With Green Beans


Ingredients:
salt, pepper, lemon, fresh green beans, water, olive oil

Directions:
Prepare the fish first.  Trim the fish to remove any bones.  Put it on a plate that is bigger than the pan you are going to use to cook the beans.  Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
Trim the ends off the green beans.
Put the beans in a pan with cold salted water.
Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked.  This should be enough time to cook the fish as well.  If your fish fillets are thick, turn the fish half way through cooking the beans.
Drain the beans.
Pour the juices from the fish over the beans and toss through.
Place the fish on plates and drizzle olive oil over the fish.  The best extra-virgin olive oil adds a wonderful flavour to the fish.  If you don’t like the fruity flavour of olive oil, then skip this step or use milder oil.
Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.
Loaded Baked Potato Soup
Category: soups-stews-and-chili
By xtal420

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Ingredients:
8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil. Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 549.7
Fat: 29.6 g
Saturated fat: 17.2 g
Carbohydrates: 50 g
Sugars: 11.6 g
Dietary fiber: 4.2 g
Protein: 22.5 g
Cholesterol: 93.2 mg
Sodium: 817.3 mg
Lebanese Pita


Ingredients:
all-purpose flour, active dry yeast, kosher salt, granulated sugar, water, olive oil

Directions:
Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
Onion and Parmesan Rillettes


Ingredients:
onions, butter, garlic cloves, parmigiano-reggiano cheese, fresh thyme, nutmeg

Directions:
In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.
Add the cream and mix well. Reduce the heat to low and add the Parmigiano, thyme and nutmeg. Mix well and adjust the seasoning. Remove the thyme.
Transfer the mixture to 1 or 2 ramekins. Refrigerate for at least 3 hours. Serve with toast.
Cedar Plank Pork Chops


Ingredients:
canola oil, Worcestershire sauce, chicken bouillon cube

Directions:
Notes: Soak the planks for at least 2 hours in water prior to grilling. If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank—do not water spray the Pork Chops].
Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
Place the pork chops in a rectangular pan — Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated — Marinate 3-4 hours.
Remove from the marinade. Drain lightly & season both sides liberally with java rub.
Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145°F. Check temperature at 15 minutes. Serve & enjoy!
Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows
Category: desserts
By LauraF

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Ingredients:
5 ½ ounces 72% dark chocolate, chopped
3 ½ tablespoons cocoa powder
½ teaspoon sea salt
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 ¾ cups whole milk
¾ cup heavy cream
2 tablespoons cold milk
2 teaspoons tapioca starch
½ cup sliced almonds
2 tablespoons butter, cubed
1 ½ tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon milk
½ teaspoon sea salt
1 cup mini marshmallows

Directions:
Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat. Mix sugar and milk powder together in a small bowl. Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat. Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture. Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes. Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats. Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet. Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces. While almonds are cooling, spread marshmallows out on the second baking sheet. Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool. Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 9 hrs
Yields: 1 quart

Calories: 380.2
Fat: 22.6 g
Saturated fat: 9.5 g
Carbohydrates: 41 g
Sugars: 33.6 g
Dietary fiber: 2.6 g
Protein: 6.1 g
Cholesterol: 45.5 mg
Sodium: 297.5 mg
Pan de Muertos (Mexican Bread of the Dead)
Category: breakfast-and-brunch
By Althea

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

Ingredients:
¼ cup margarine
¼ cup milk
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 ¼ teaspoons active dry yeast
½ teaspoon salt
2 teaspoons anise seed
¼ cup white sugar
2  eggs, beaten
2 teaspoons orange zest
¼ cup white sugar
¼ cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Directions:
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C). In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Yields: 1 large round loaf

Calories: 207.5
Fat: 5.1 g
Saturated fat: 1 g
Carbohydrates: 35.7 g
Sugars: 11.3 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 31.4 mg
Sodium: 155.6 mg
Southwestern Black-Eyed Peas


Ingredients:
water, dried black-eyed peas, okra, onion, salt, garlic cloves, fresh cilantro, tomatoes

Directions:
Heat water and peas to boiling in 2 quart saucepan.
Boil uncovered 2 minutes; reduce heat to low.
Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
Drain peas.
Heat oil in same saucepan over medium heat.
Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
Stir in cilantro, tomato and beans.
Cook, stirring occasionally, until hot.
MANGO PURÉE With MIXED BERRIES & COINTREAU


Ingredients:
mangoes, vanilla yogurt, raspberries, blackberry, Cointreau liqueur, orange zest, powdered sugar

Directions:
In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.
Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.
When ready to serve, top each glass with the macerated berries using a slotted spoon.
Crumb Cake or Coffee Cake With Easy Streusel Topping


Ingredients:
brown sugar, sugar, flour, salt, baking soda, nutmeg, egg, buttermilk, walnuts, cinnamon

Directions:
Mix sugars and oil.
Add flour, baking soda, salt, and nutmeg.  Mix well.
Remove 6 tablespoons of mixture and reserve for crumb topping.
Add egg and buttermilk to the larger portion of the mixture.  Stir well.  Put in 9X13.
To reserved crumb mixture, add nuts to taste and cinnamon.
Sprinkle over cake batter.  Bake at 350 for 35-40 minutes.  A toothpick inserted in the center should come out clean.
Simple Creme Brulee Dessert
Category: world-cuisine
By sous-chef-jason

Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.

Ingredients:
3 tablespoons white sugar
1 cup heavy cream
3  egg yolks
¼ teaspoon vanilla extract
2 tablespoons white sugar, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth. Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins. Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours. Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

Prep time: 15 mins
Cook time: 50 mins
Total time: 3 hrs 15 mins
Yields: 2 servings

Calories: 612
Fat: 50.6 g
Saturated fat: 29.8 g
Carbohydrates: 35.5 g
Sugars: 31.6 g
Protein: 6.4 g
Cholesterol: 470.3 mg
Sodium: 57.2 mg
Grandma's Basic Pancakes


Ingredients:
all-purpose flour, baking powder, salt, sugar, egg, milk, butter, vanilla

Directions:
Combine dry ingredients together. Beat egg into milk and add to dry ingredients. Melt then cool the butter so you are not adding to your pancake mixture hot! Finish batter by stirring in vanilla.
Cook on a HOT griddle (around 400 degrees].
Enjoy!
Black Bean and Feta Cheese Ugly Dip
Category: appetizers-and-snacks
By lisamiller55

Simple, healthy, and delicious black bean dip.

Ingredients:
¼ cup apple cider vinegar
¼ cup white sugar
¼ cup olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) package crumbled feta cheese
5  green onions, chopped

Directions:
Whisk vinegar, sugar, and olive oil together in a bowl. Mix black beans, corn, feta cheese, and green onions together in a separate bowl. Drizzle dressing over black bean mixture; toss to coat. Refrigerate dip 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 202.9
Fat: 10.1 g
Saturated fat: 3.1 g
Carbohydrates: 23.4 g
Sugars: 7.1 g
Dietary fiber: 4.7 g
Protein: 6.3 g
Cholesterol: 12.6 mg
Sodium: 497.2 mg
Warming Winter Good for for  Your Health Tea


Ingredients:
water, fresh ginger, cinnamon sticks, orange zest, dried parsley, lemon balm, clove

Directions:
Place the pieces of ginger and  the licorice root in a saucepan, bring the water to a boil. Reduce heat and simmer 5 minutes.
Remove from heat; add all remaining ingredients.
Steep 5 to 15 minutes.
Strain, pour into a cup  and drink twice a day.