xiaoxl/recipe_data huggingface dataset:
Easy Minestrone


Ingredients:
onion, chicken broth, garlic cloves, diced tomatoes, red kidney beans, garbanzo beans, fresh kale, whole wheat pasta, dried rosemary, red pepper flakes

Directions:
In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes.
Add another 1/2 cup broth and garlic. Cook for 5 more minutes.
Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta.  Add Italian seasoning, rosemary red pepper flakes.
Bring to a boil.  Reduce heat.  Cover and simmer 10 to 12 minutes, or until pasta is tender.
Season with salt and pepper before serving.
CHOCOLATE CHEESECAKE Smoothie


Ingredients:
Philadelphia Cream Cheese, egg, sugar, skim milk

Directions:
Cut cream cheese into small pieces and place into cup of Magic Bullet or similar blender.
Microwave uncovered for 10-15 seconds until cheese is softened to a blending consistency.
Beat one egg into a small bowl.  Measure out one tablespoon of egg mixture and add to blender cup.
Add remaining ingredients to blender cup and blend for 30 seconds until frothy.
Pour into serving glass and enjoy!
Dill Gazpacho
Category: soups-stews-and-chili
By Amy

A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.

Ingredients:
6 medium ripe tomatoes, finely chopped
2  cucumbers, peeled and finely chopped
1  onion, finely chopped
1  green bell pepper, finely chopped
jalapeno pepper, seeded and minced
1 large lemon, juiced
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup chopped fresh dill

Directions:
In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper.  Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix  well. Cover and chill for at least one hour before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 58.2
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 10.9 g
Sugars: 4.4 g
Dietary fiber: 3.2 g
Protein: 2 g
Sodium: 330.3 mg
English Tea Cucumber Sandwiches
Category: main-dish
By NJS36

A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.

Ingredients:
1  cucumber, peeled and thinly sliced
1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion salt
1 dash Worcestershire sauce
1 (1 pound) loaf sliced bread, crusts removed
1 pinch lemon pepper  (Optional)

Directions:
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth. Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Prep time: 15 mins
Total time: 25 mins
Yields: 12 sandwiches

Calories: 201.6
Fat: 11.4 g
Saturated fat: 4.9 g
Carbohydrates: 20.5 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 4.5 g
Cholesterol: 22.3 mg
Sodium: 396.5 mg
Cornbread Souffle - Simple


Ingredients:
margarine, sour cream, egg, whole kernel corn

Directions:
Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
Bake at 375 for 1 hour.
Oatmeal Honey Cinnamon Quick Bread


Ingredients:
honey, water, butter, eggs, flour, quick-cooking oats, baking soda, baking powder, ground cinnamon

Directions:
Heat oven to 350 degrees.
Grease and flour a 9" x 5" loaf pan.
Place butter, water and honey in a large bowl.  Beat well.  Beat in eggs.
In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top], baking soda, baking powder and cinnamon.  Mix well and add to the butter, honey, egg mixture.
Beat at high speed for 3 to 4 minutes.
Spread evenly in prepared loaf pan.  Sprinkle top with the 2 tablespoons of oats.
Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean.
Remove from oven and loosen sides of bread with a sharp knife.  Let cool in pan on rack for 10 minutes.
Remove from pan and let cool completely.  Enjoy!
One 9" x 5" loaf.
Tootsie Roll Float Cocktail


Ingredients:
"Kahlua"

Directions:
"Pour all over ice, mix and strain off ice."
Wiener Schnitzel
Category: world-cuisine
By Carolin

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Ingredients:
2 pounds veal
1 cup all-purpose flour
4  eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Directions:
Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 434.6
Fat: 12.4 g
Saturated fat: 3.5 g
Carbohydrates: 51 g
Sugars: 3.6 g
Dietary fiber: 2.9 g
Protein: 27.4 g
Cholesterol: 168.7 mg
Sodium: 479.1 mg
Amber Onions


Ingredients:
butter, salt, pepper, catsup, honey, onions

Directions:
Combine first five ingredients in a shallow baking dish.
Peel the onions and cut in half through the equator.
Place cut-side down in baking dish.
Cover tightly (use pan lid or foil]. Bake at 350 for 1 hour or until very tender.
Turn onions cut-side up and baste with sauce from bottom of pan before serving.
Creamy Potato Cheese Soup


Ingredients:
olive oil, onion, celery ribs, carrots, garlic cloves, russet potatoes, water, bay leaves, parsley, evaporated milk, cheddar cheese, salt, pepper

Directions:
Add oil to a 4 quart or larger soup pot over medium heat.
Add onions, celery, carrots and garlic and a little salt and pepper and cook until soft and just starting to show color.  (15 - 20 minutes]  Stir a few times.
Add potatoes, stock, water, parsley, bay leaves, and a little more salt and pepper to the pan and cook covered at a high simmer or low boil (bubbling gently] for 30 to 45 minutes until the potatoes are just starting to fall apart when stirred and the other vegetables are very soft.  Lift the lid and stir two or three times during this stage.
When the vegetables are done, turn off the heat and remove the lid and let the pot rest for 10 minutes or so to cool a bit before the next step.
REMOVE THE BAY LEAVES. Blend the soup in three or four batches in a blender until smooth. Watch out for the steam! Transfer it to a new pot, or to a bowl and then back to the original pot.
Over medium heat, stir the evaporated milk into the soup.  Add a bit more hot water or stock at this point if you would like a thinner soup. Once the soup is steaming, stir in the cheese in small batches until melted.
Taste and adjust the seasoning as desired.  You can add other flavorings at this point - more salt and pepper, a dash of cayenne, smoked paprika, a TBS of brandy, a dash of nutmeg, more minced parsley, or any other spice or herb you might like.
Tastebud Poppin' Pork Piccata


Ingredients:
dry white wine, garlic clove, lemon peel, fresh lemon juice, capers, dijon-style mustard, cracked black pepper, fine sea salt, Italian parsley

Directions:
Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl.
Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature.
or in refrigerator for up to 1 hour.
Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat.
Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 155 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes.
Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers.
Cut into serving pieces before serving.
Stir-Fried Lettuce


Ingredients:
iceberg lettuce, soy sauce, rice wine, dry sherry, sugar, garlic cloves

Directions:
Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
Add lettuce and stir fry until slightly limp but still somewhat crisp.
Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
Serve at once.
Fresh Strawberry Icelandic Skyr Yogurt Cupcakes


Ingredients:
flour, sugar, baking soda, salt, yogurt, milk, fresh strawberries, vanilla

Directions:
Preheat oven to 350 F and line 12 muffin cups.
Mix dry ingredients.
In a separate bowl; whisk oil, milk, yogurt, and vanilla.
Add wet ingredients to dry ingredients until mixture starts to come together.  Then add chopped strawberries.  Avoid over-mixing.
Fill muffin cups 3/4 full.
Bake on center rack about 25-30 minutes (until toothpick comes out clean].  Poke away from strawberry pieces as the tooth pick will not provide an accurate result.
Cool on baking rack.
Ice Cream Sandwich Cake
Category: desserts
By DAYMOMMY

My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.

Ingredients:
24  vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Directions:
Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

Prep time: 30 mins
Total time: 1 hr
Yields: 1 9x13-inch dish

Calories: 576.1
Fat: 24.8 g
Saturated fat: 16.1 g
Carbohydrates: 85.4 g
Sugars: 47.7 g
Dietary fiber: 2.4 g
Protein: 6.5 g
Cholesterol: 39.8 mg
Sodium: 260 mg
Creamy Pasta Bake with Cherry Tomatoes and Basil
Category: main-dish
By Julian

One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.

Ingredients:
1 (16 ounce) package penne pasta
1 tablespoon olive oil
1  onion, finely chopped
3 cloves garlic, minced
3 (6 ounce) cans tomato sauce
2 tablespoons tomato paste
¾ cup heavy whipping cream
½ cup grated Parmesan cheese
salt and freshly ground black pepper
1 pinch white sugar
1 pound cherry tomatoes, halved
1 ¼ cups shredded mozzarella cheese
1 small bunch fresh basil, finely chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water. Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese. Bake in the preheated oven until cheese is melted, about 20 minutes.

Prep time: 20 mins
Cook time: 31 mins
Total time: 51 mins
Yields: 6 servings

Calories: 531.6
Fat: 21.2 g
Saturated fat: 11.1 g
Carbohydrates: 67.8 g
Sugars: 7.8 g
Dietary fiber: 5.3 g
Protein: 21.4 g
Cholesterol: 61.7 mg
Sodium: 779.8 mg
Easy Chewy Caramel Cake Mix Brownies


Ingredients:
evaporated milk, butter, margarine, flour

Directions:
Heat oven to 350.
Grease a 9x13" pan.
Beat cake mix, 1/3 cup evaporated milk and melted butter rapidly for 1 minute.
Press half of the mixture into the bottom of the pan.
Bake for 15 minutes or until set.
In medium bowl, mix caramel (butterscotch or bordeaux syrup], flour, and remaining evaporated milk.
Pour evenly over brownies.
Sprinkle 1 cup chocolate chips over them, then sprinkle remaining clumps of cake mix on top, and finish with remaining chocolate chips.
Bake again for 30 minutes.
Will look a little undercooked, but will set as it cools.
Cool on a wire rack, and cut into squares.
Dark Chocolate Crumb Bars


Ingredients:
butter, all-purpose flour, granulated sugar, salt, vanilla extract, walnuts

Directions:
PREHEAT oven to 350* F.  Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl until creamy.  Beat in flour, sugar and salt until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
BAKE for 10 to 12 minutes or until edges are golden brown.
COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla extract.  Spread over hot crust.
STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling.  Bake for 25 to 30 minutes or until center is set.  Cool in pan on wire rack.  Cut into bars.
Texas Quick Dip


Ingredients:
cream cheese, sour cream, salsa, seasoning salt

Directions:
In a medium bowl, beat the cream cheese until smooth; add sour cream.
Fold in salsa and seasoned salt.
Store in refrigerator but serve at room temperature.
Serve with chips or veggies.
Three Cheese Mac and Cheese Lite (Yes Lite)


Ingredients:
elbow macaroni, light margarine, flour, skim milk, Velveeta reduced fat cheese product, 2% cheddar cheese, 2% mozzarella cheese

Directions:
Cook macaroni according to box, pour into colander and leave. DO NOT RINSE>.
Turn burner to med. Melt butter in pan, add flour and whisk together. Add milk and whisk constantly till warm and thickened. Remove from heat. Whisk in Velveeta, 1 cup cheddar and mozzarella, till melted and smooth.
Add macaroni to cheese mixture. Stir until well combined.
Heat oven to 350°F Pour mac and cheese into 2 qt casserole. Top with remaining cheese.
Bake for 20 minutes or till cheese on top is melted.
Best Copycat Orange Julius


Ingredients:
water, milk, sugar, vanilla

Directions:
Put all ingredients in blender and blend until smooth., Pour into a cup., Enjoy!
Hobo Dinners for Campers


Ingredients:
potatoes, carrots, mushrooms, hamburger, onion, garlic cloves, butter, dried herbs, water

Directions:
Lay FOUR foil pieces along counter or on table top (set other four pieces aside].
In center of foil, dice one potato and carrot; slice one mushroom.
Crumble one-fourth of the hamburger over the 'shroom.
Slice or mince one-quarter of the onion over the burger.
Press one clove of garlic over the onion.
Add half a teaspoon of beef base to the mound.
Snip up one tablespoon of butter over each pile.
Sprinkle on salt & pepper and any herbs (basil, parsley, thyme, oregano] you like.
Bring ends of foil to center, then make small folds (twice] to lock in the top.  Wrap ONE end up, roll end tightly.
Lift packet up and gently shake goodies to compress.
Add 2 tablespoons of water to the open end, then carefully fold and roll up the open end.
Set rolled packet into center of SECOND sheet of foil and wrap again.   This prevents any gravy-juice from sneaking out.
Over indirect campfire/grill or rake campfire coals over -- cook 30 minutes (check to be sure spuds are soft].
OPEN CAREFULLY as the inside will be steamy and HOT!
Serve from inner foil or transfer to a plate.
BRILLIANT IDEA:   Freeze the packets after wrapping -- then they'll stay nice and cold longer when you get to your campsite, and can be served the second night out.
OPTIONAL INGREDIENTS:  frozen broccoli or mixed veggies; fresh corn, beans, or peas.
SAUCE IT UP:   Add about 1/8 to 1/4 cup of cream of 'shroom/celery soup for a nice gravy/sauce.
Stuffed Crepes With Eggs, Cheddar, Ham and Veggies


Ingredients:
butter, eggs, fresh herbs, ham, Canadian cheddar cheese

Directions:
With supervision, kids can preheat oven to 350 degrees F.
Parents dice the vegetables.
With supervision, kids can melt 2 tbsp (30 mL] butter in a frying pan over medium heat. Add vegetables and cook for 3 to 4 minutes and remove from pan. In a bowl, mix beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture as an omelette or as scrambled eggs.
With supervision, kids can cover each crepe with ham. Divide vegetables and eggs among crepes, placing along one edge of each crepe. Sprinkle with cheese and roll up. Place in an ovenproof dish lined with parchment paper.
Parents place crepes in the oven for 12 to 15 minutes.
Kids can serve with their favourite fresh fruit.
More easy and nutritious recipes are available at FamilyKitchen.ca.
Grandma's Brisket
Category: main-dish
By JodyVTPT

My grandmother used to make this every year for get-togethers.  Who would've known that it was this easy?

Ingredients:
1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
3  carrots, cut into 1 inch pieces  (Optional)
1 small onion, sliced  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil. Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 466.1
Fat: 31.2 g
Saturated fat: 12.2 g
Carbohydrates: 22 g
Sugars: 16.3 g
Dietary fiber: 1.5 g
Protein: 24.4 g
Cholesterol: 92.1 mg
Sodium: 946.3 mg
Basic Baking Mix


Ingredients:
flour, sugar, double-acting baking powder, salt, vegetable shortening

Directions:
In a food processor or large mixing bowl combine all the dry ingredients.
Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
Mix well.
For biscuits, muffins or pancakes follow the directions in recipe#16813.
Chocolate Caramel Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla extract, flour, baking soda, walnuts, sugar

Directions:
Beat butter until creamy.
Gradually beat in sugar, eggs, and vanilla.
Add dry ingredients, cover, and chill for about 1/2 hour (It's a little sticky if you don't chill the dough].
Mix nuts (optional] with 1 tablespoon sugar.
Press each piece of dough around one piece of candy.
Roll into a ball.
Roll the ball of dough in the nut/sugar mixture and place on greased cookie sheet.
Bake at 375 for 8 minutes.
Let cool for 3-4 minutes before moving to cooling rack.
Super Bowl Five Bean Chicken Chili


Ingredients:
bacon, onion, garlic cloves, chicken, chili powder, ground cumin, garlic powder, onion powder, beer, tomato sauce, chicken broth, black beans, red kidney beans, cannellini beans, pinto beans, pink beans, diced green chilies, kosher salt, fresh ground black pepper, cheddar cheese

Directions:
In a Dutch oven, over medium heat, add the bacon and cook until some fat renders out, about 1 minute. Lower heat to medium-low, add in the onion and garlic; cover and cook, stirring occasionally until the onions are translucent and start to caramelize, about 15 to 20 minutes.
Add in the chicken, chili powder, paprika, cumin, garlic powder and onion powder. Mix well, cover and cook for about 5 minutes, stirring occasionally.
Add in the beer and cook for 1 minute. Add in the tomatoes, broth, beans, chili's and season with salt and pepper. Bring to a boil, lower heat to low and simmer uncovered, stirring occasionally until the liquid has thickened, about 30 to 40 minutes.
Ladle the chili into warm bowls, top with the cheese and serve with the chips on the side.
Cranberry and Apple Stuffed Pork Chops


Ingredients:
olive oil, onion, granny smith apple, dried cranberries, olive oil

Directions:
Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool.
Preheat oven to 350 degreesF.(175 degrees C.] Lightly grease a small baking dish.
Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops  and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.
Extra Easy Hummus
Category: appetizers-and-snacks
By Donalyn

Tahini-free hummus that only takes minutes, and is a favorite with my kids.

Ingredients:
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
½ teaspoon salt
1 tablespoon olive oil

Directions:
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil.  Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 118.2
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 16.5 g
Dietary fiber: 3.2 g
Protein: 3.7 g
Sodium: 501.9 mg
Pineapple Sunrise
Category: drinks
By France C

A refreshing way to get your day started with only 3 ingredients but packed full of vitamins! Perfect for those who don't like the overly-sweet flavor of carrot juice. The pineapple and lime really tone down the sweetness.

Ingredients:
1  lime, halved
1 pound carrots, chopped
2 cups fresh pineapple chunks
ice, as desired

Directions:
Process lime, carrots, and pineapple through a juicer, respectively; serve over ice.

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

Calories: 185.6
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 46.9 g
Sugars: 27.6 g
Dietary fiber: 9.6 g
Protein: 3.2 g
Sodium: 159 mg