xiaoxl/recipe_data huggingface dataset:
I Have No Idea (Chicken With Rotini Pasta)


Ingredients:
sugar, garlic granules, nutmeg, cayenne pepper, dried parsley, rotini pasta, olive oil, boneless skinless chicken breast, unsalted butter, garlic, shrimp, tomatoes, parmesan cheese, pepper

Directions:
Combine first six ingredients (sugar, garlic, nutmeg, onion salt, cayenne pepper and parsley] in medium bowl. Add sliced chicken breasts and toss to coat. Refrigerate until ready to cook.
Begin cooking pasta according to the package directions.
In large saute pan, add olive oil and heat until almost smoking.
Add seasoned chicken to olive oil and cook over medium heat until no longer pink.
Add chicken stock and diced red pepper. Cook until peppers are crisply tender.
Add unsalted butter and garlic and toss gently to coat. (Add shrimp here, if using].
Add cooked pasta and toss with chicken. Top with chopped fresh tomatoes and parmesan cheese. Add pepper to taste.
Wendy's Broccoli Salad


Ingredients:
fresh broccoli, red onion, raisins, mayonnaise, sugar, vinegar

Directions:
Combine all salad ingredients and then toss with dressing ingredients that have already been mixed together.
Let sit in fridge at least 2 hours. I always like it better the next day.
Cookies & Cream Cupcakes


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

Directions:
Preheat oven to 350°F.
Line 24 regular-size (2 1/2-inch] muffin pan cups with paper muffin cup liners.
Sift flour, baking powder and salt together in a large bowl.
Stir in sugar.
Add milk, butter and vanilla; beat with electric mixer at low speed for 30 seconds.
Beat at medium speed for 2 minutes.
Add egg whites; beat for 2 minutes.
Stir in 1 cup of crushed Oreos.
Spoon batter into prepared muffin pans.
Bake for 20 to 25 minutes or until toothpick comes out clean.
Cool in pans on wire rack for 10 minutes.
Remove to racks; cool completely.
Frost cupcakes; garnish with additional crushed cookies.
Crispy Zucchini Coins


Ingredients:
parmesan cheese, pepper, zucchini

Directions:
Preheat oven to 450 degrees. Combine breadcrumbs,
Parmesan, and pepper; mix well. Dip the zucchini
slices in egg whites; dredge in breadcrumb mixture.
Place zucchini in a single layer on a baking sheet
coated with cooking spray. Bake at 450 degrees for 15
minute Turn zucchini over; bake an additional 10-15
minute or until outside is crispy and browned. ***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.
Refrigerator Pickles
Category: side-dish
By GARYR

This recipe was given to me by my late mother-in-law and makes use of the abundant summertime supply of cucumbers. A neighbor recently presented me with four five gallon buckets of cucumbers from his garden and I made pickles for the whole neighborhood. They will also stay fresh in the refrigerator for 2 1/2 to 3 weeks.

Ingredients:
7 cups cucumbers, peeled and thinly sliced
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup chopped green bell pepper
1 cup cider vinegar
1 teaspoon celery seed

Directions:
Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding  the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 to 10 cups

Calories: 45.3
Fat: 0.1 g
Carbohydrates: 11.2 g
Sugars: 10.3 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 59.3 mg
Wild Rice Stuffing


Ingredients:
long grain white rice, wild rice, butter, yellow onions, portabella mushrooms, celery, fresh thyme, rosemary, sea salt, pepper, vegetable broth

Directions:
In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
Remove from heat.
Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight]. Just add 1/4 cup of water at a time until you think it looks moist enough.
Laotian Grilled Chicken (Ping Gai)
Category: world-cuisine
By Chef John

This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.

Ingredients:
1 tablespoon whole black peppercorns, or more to taste
1 large bunch fresh cilantro stems and leaves
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 pinches cayenne pepper
10  boneless, skinless chicken thighs
⅔ cup seasoned rice vinegar
1  lime, juiced
4 cloves garlic, crushed
1 tablespoon sambal oelek (chile paste)
1 tablespoon fish sauce
¼ cup freshly chopped cilantro
2 tablespoons honey, or more to taste

Directions:
Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill. Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours. Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use. Preheat grill for medium- to medium-high heat and lightly oil the grate. Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 10 chicken thighs

Calories: 221
Fat: 11.1 g
Saturated fat: 2.8 g
Carbohydrates: 10 g
Sugars: 7.6 g
Dietary fiber: 0.6 g
Protein: 20.2 g
Cholesterol: 71 mg
Sodium: 961.3 mg
Greek Cheese Bread II


Ingredients:
milk, eggs, feta, self-rising flour, kalamata olive, dried oregano, butter, olive oil

Directions:
Preheat oven to 375°F.
Butter a 13 X 9 inch baking pan generously and flour lightly.
Beat eggs with milk and some salt and pepper.
Add feta, flour, olives and oregano and beat in well.
Pour batter into prepared pan and bake for about 45-55 minutes, or until tester inserted in centre comes out clean.
Danish Potato Salad


Ingredients:
potatoes, green beans, mayonnaise, sour cream, milk, curry powder, dijon-style mustard, salt, pepper, milk

Directions:
In a large saucepan, cover potatoes with water.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just until tender.
Drain well; cool slightly.
Peel and cube potatoes.
Meanwhile, cut fresh green beans into 1-inch pieces.
In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
Drain.
Cool.
For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
Gently stir in the potatoes and green beans.
Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
If necessary, stir in a little additional milk before serving.
Salted Caramel Coconut Macaroons
Category: desserts
By thehungryscientist

Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.

Ingredients:
5 ½ cups sweetened flaked coconut
⅔ cup all-purpose flour
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
½ cup caramel ice cream topping
½ tablespoon Sea Salt, gray

Directions:
Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil. Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball. Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely. Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 24 macaroons

Calories: 160.5
Fat: 6.2 g
Saturated fat: 5.4 g
Carbohydrates: 24.8 g
Sugars: 15.2 g
Dietary fiber: 1.8 g
Protein: 2.3 g
Cholesterol: 5.6 mg
Sodium: 227 mg
Green Garden Veg Pie


Ingredients:
butter, flour, mustard powder, milk, cheddar cheese, potatoes, broccoli, cauliflower, fresh chives

Directions:
Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
Remove from the heat, then stir in all but a handful of the grated cheese.
Heat the oven to 450 degrees F and bring a large pot of water to the boil.
Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
Drain all the vegetables and pat dry.
Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
Bake for 20 to 25 minutes until the topping is golden and crisp.
Serve straight from the oven.
Chicken Caesar Wraps


Ingredients:
romaine lettuce, bacon, parmesan cheese, crouton, flour tortillas

Directions:
Place first 5 ingredients in large bowl.
Add dressing.
Toss lightly. (I cover the bowl with wrap and literally toss;].
Spoon onto (heated] tortillas.
Roll tortillas.
Enjoy.
Chef John's Creamy Mushroom Soup
Category: soups-stews-and-chili
By Chef John

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Ingredients:
¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1  yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Directions:
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle. Transfer soup to a blender in small batches and puree on high speed until smooth and thick. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 272.2
Fat: 23.3 g
Saturated fat: 14.1 g
Carbohydrates: 12.2 g
Sugars: 4.8 g
Dietary fiber: 2.3 g
Protein: 6.9 g
Cholesterol: 78 mg
Sodium: 666.6 mg
Simple Corn and Chicken Chowder


Ingredients:
boneless chicken, corn, chicken broth, green bell peppers, red bell pepper, milk, crushed red pepper flakes, paprika

Directions:
In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes.
Remove chicken and corn to a cutting board to cool slightly.
Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes.
Shred chicken and return to pot.
Cut corn from cobs and return to pot.
Season with salt and pepper to taste.
Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired.
Super Healthy Fruit Smoothie
Category: breakfast-and-brunch
By Micahlynn

Absolutely wonderful fruit smoothie with raspberries, blueberries, strawberries and more!  I have this for breakfast every morning.

Ingredients:
⅓ cup fresh blueberries
⅓ cup fresh raspberries
4 large fresh strawberries, hulled
⅓ cup pomegranate juice
⅓ cup mango juice
⅔ cup milk
2 tablespoons honey

Directions:
Place the blueberries, raspberries, strawberries, pomegranate and mango juices, milk, and honey into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 190.6
Fat: 1.9 g
Saturated fat: 1 g
Carbohydrates: 42.7 g
Sugars: 37.7 g
Dietary fiber: 3 g
Protein: 3.4 g
Cholesterol: 6.5 mg
Sodium: 37.5 mg
Bourbon Steak


Ingredients:
Bourbon, sugar, soya sauce, water, garlic

Directions:
Mix all the ingredients in a large bowl., Place steaks in the bowl covered in plastic wrap., Marinate the steaks for over 4 hours or overnight., The next morning or after 4 hrs, whichever, oil the grill., This is done to prevent sticking., Make sure the coals are hot., Grill on BBQ to desired doneness.
Mexicanish Chicken & Rice Soup


Ingredients:
boneless skinless chicken thighs, minced garlic cloves, spinach, chicken broth, salsa, Tabasco jalapeno sauce, chili powder, cayenne pepper, tomatoes and green chilies, bay leaf, brown rice, light sour cream, green onions

Directions:
Coat bottom of very hot pan with vegetable cooking spray, add chicken, onion and garlic. Stirfry rapidly till chicken is lightly browned & sealed on all sides.
Put cooked chicken, onion, and garlic in crockpot with all other ingredients (except sour cream and green onions]. Add enough water to come within 1" of top. Cook on low all day. Whoever gets home from work first, stir it and check the water level. If you need to add more water, be sure and turn the pot to "High". AND KEEP THE LID ON FIRMLY!
Top with 2 tablespoons of fat-free sour cream (per serving] and some chopped green onion on the soup -- looks pretty. Stir it in -- tastes heavenly!
Cinnamon Raisin Bread II
Category: breakfast-and-brunch
By MARYLYN PISSERI

This is a moist, delicious, not too sweet bread.  It is a favorite with family and friends.

Ingredients:
1 cup milk, room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1  egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 cup raisins

Directions:
Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting. Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 2 pound loaf

Calories: 75.7
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 11.8 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 19.8 mg
Sodium: 184.3 mg
Asian Napa Cabbage Slaw


Ingredients:
cucumber, snow peas, rice vinegar, sugar, salt, crushed red pepper flakes, Chinese cabbage

Directions:
In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.
Cowboy Burritos


Ingredients:
flour tortillas, sour cream, onion, barbecue sauce

Directions:
Gently warm tortillas until they become soft and pliable.
Divide ingredients into 6 parts and place some in the middle of each burrito, leaving 2-4 inches without ingredients on one side.
Fold up the part of the burrito without ingredients over the burrito, then fold the top down and roll burrito, securing with a toothpick if necessary to keep it from unrolling.
Curried Fried Rice


Ingredients:
long-grain rice, water, sea salt, yellow onion, canola oil, butter, ground turmeric, ground ginger, ground coriander, ground cardamom, cayenne, green onions

Directions:
Make the curry blend by mixing the turmeric, ginger, coriander, cardamom and cayenne in a small bowl and set aside.
Prepare the rice by your preferred method.  (We have a rice cooker that makes the job pretty foolproof, but when we want the rice to be extra savory, we substitute chicken stock/broth for the salted water, and that means we basically make a pilaf: rinse the rice until the water runs clear and drain.  Heat a tablespoon of oil in a large sauce pot over medium-low heat, add the rice and toss, cooking until the rice begins to turn slightly translucent.  Add 3 1/2 cups of warm water and 1 tsp of sea or kosher salt, or use chicken broth and omit the salt.  Bring up to a boil then reduce to a simmer on medium-low.  Simmer until the liquid is absorbed, about 15 minutes, then remove from the heat and cover.  Let the rice stand 5 minutes, then fluff with a fork.  Taste and season if more salt is needed.].
In a large frying pan or wok, heat the 2 Tbls oil and 2 Tbls butter on medium-low heat.  Do not let the butter burn.  When the butter stops giving off steam (you've made a simplified form of ghee], add the onion and curry blend.
Sweat the onion (i.e. cook it until it turns translucent] about 5 minutes.  It's okay to get some browning with the onion if you like, but don't caramelize them too heavily.
Add the rice and turn up the heat to medium.  Toss thoroughly to distribute the curry evenly.
Keep a close eye on the rice as it fries and stir to prevent sticking, but don't stir constantly as this will dry the rice and break it up, preventing it from browning.  If you have trouble with sticking, add a bit more oil (not butter].  The less you stir, the more it will brown, but the greater the chance of sticking.
Fry to your personal preference, stirring as needed.  Some folks want to just give it a quick fry and serve right away, giving you more tender rice.  We prefer to cook it a bit longer so we get a little browning, giving us a nice mix of crunchy bits with the more tender grains.  But if you like your fried rice chewy, cook it even a bit longer, however beware cooking it too long or you'll get delicious curried buckshot!
Garnish with slivered green onion (optional].
Pasta w/ Garlic, Tomato, & Basil


Ingredients:
pasta noodles, olive oil, onion, garlic, dry basil, fresh basil, tomatoes, tomatoes, salt

Directions:
Start pasta.
Heat up enough olive oil to cover pan (2tbls] over medium heat.
Chop onion and put in oil.
Stir around for a minute.
Add garlic, half of basil, and a few dashes of salt.
Cook in oil until onions are soft.
Reduce heat to medium low.
Add diced tomatoes and rest of basil.
Simmer for only a minute or two.
You don't want the tomatoes too soft.
Pour over noodles and salt to taste.
Chablis Squash


Ingredients:
dry white wine, onion, zucchini, dried basil, black pepper

Directions:
In a frypan, heat the wine, add the onion and saute for 1 minute., Add the zucchini, squash & stock powder & saute for 3 mins or until just tender., Sprinkle with basil & pepper to serve.
Whitefish With Orange Rice Stuffing


Ingredients:
salt, butter, butter, celery & leaves, onions, salt, lemon juice, rice

Directions:
Clean fish, removing scales and fins.
Remove head and tail and wash and dry fish.
Sprinkle inside with salt.
Prepare stuffing: Melt ¼ cup butter in medium saucepan.
Add celery, onion, and orange rind and cook until tender, about 5 minutes.
Add salt, orange, and lemon juice and ¾ cup water.
Bring to a rolling boil and add rice.
Stir, cover and remove from heat; let stand 5 minutes.
Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
Place fish on a greased baking dish and brush with melted butter.
Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.
Mail Order 'powder-Free' Red Enchilada Sauce


Ingredients:
dried ancho chiles, dried chipotle chiles, garlic cloves, onion, ground cumin, dried oregano, diced tomatoes, tomato sauce

Directions:
Wipe off the chiles with a damp cloth.
Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile.
Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes].
Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits  submerged. Soak for about 30 minutes.
Place the garlic, onion, spices and drained tomatoes into a blender.
Add the soaked chiles (including liquid], and puree until smooth.
Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste.
To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick], then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate], then smother with more sauce. No baking(impatient guy trick]. Finish with a dollop of sour cream and a single black olive if you like.
Black Forest Yoghurt


Ingredients:
yoghurt, sour cherry, honey, dark chocolate

Directions:
Cream together honey and yoghurt., If using frozen cherries, thaw., Finely chop or grate chocolate., Divide cherries between two glass bowls., Divide the yoghurt and spread over cherries., Cover with grated chocolate., Enjoy!
German Pancake (Also Called Dutch Baby)


Ingredients:
eggs, sugar, all-purpose flour, milk, butter, apricot, raspberries

Directions:
Preheat the oven to 425 degrees F and put a cast iron skillet (if using] into the oven to heat up.
After about 15 - 20 minutes (or longer if your oven is slow], the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.