xiaoxl/recipe_data huggingface dataset:
Banh Xeo (Vietnamese Shrimp Pancakes)
Category: uncategorized
By MrMe

If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with “surf and turf”-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.

Ingredients:
20 medium (blank)s uncooked medium shrimp, peeled and deveined
5 ounces boneless pork loin, sliced
1 teaspoon fish sauce
1 pinch monosodium glutamate (MSG)
⅔ cup rice flour
7 ounces water
6 ounces coconut milk
3 medium (4-1/8" long)s green onions, finely chopped
½ teaspoon saffron
2 cups vegetable oil for frying, or as needed
½ cup bean sprouts
2 tablespoons chopped fresh basil
½ cup lime juice
⅓ cup fish sauce
3 tablespoons water
3 tablespoons white sugar
2 peppers dried red chile peppers, chopped
2 cloves garlic, crushed
1 pinch monosodium glutamate (MSG)
4 leaves mustard greens

Directions:
Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes. Mix rice flour, water, coconut milk, green onions, and saffron powder. Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling. Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 pancakes

Calories: 412.8
Fat: 22.7 g
Saturated fat: 10.3 g
Carbohydrates: 38.5 g
Sugars: 11.3 g
Dietary fiber: 2.8 g
Protein: 15.8 g
Cholesterol: 62.1 mg
Sodium: 1694.8 mg
A Peanut Vinaigrette


Ingredients:
unsalted peanuts, lime, juice of, soy sauce, water, salt, pepper, rice wine

Directions:
Combine all ingredients except rice wine in a blender and blend until smooth., With machine running, slowly add wine until dressing is emulsified.
Golden Graham Chocolate Chip Bars


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, flour, quick-cooking oats, quick-cooking oats, baking soda, baking powder, salt, peanuts, chocolate chips

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-in baking sheet.
In a mixing bowl, cream butter and sugars.
Add eggs, beat well.
Beat in vanilla.
Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt.
Gradually add to creamed mixture.
Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips.
Spread in prepared baking dish.
Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips.
Bake for 25-30 mins, or until golden brown.
Smoky Refried Bean Tostadas


Ingredients:
corn tortilla, kosher salt, onion, ground cumin, pinto beans, TABASCO® brand Chipotle Pepper Sauce, feta, tomatoes, red radish, cilantro leaf

Directions:
Heat the oven to 200°F (or heat a warming drawer if you have one]. Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch] nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it’s still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
Strawberry Banana Tropical Delight


Ingredients:
bananas, strawberries, cinnamon, nutmeg, mango, Splenda sugar substitute, fresh pineapple chunks, walnuts

Directions:
Peel and slice bananas. Slice strawberries and remove outer leaves.  Slice mango, discard the pit, and remove fruit from skin.
Place all ingredients except pineapple chunks and walnuts in food processor and puree.
Place mixture in freezer overnite or for at least 3 hours. Allow to partially thaw just before serving so mixture has a thick cold texture like ice cream.
Top off each serving with a chunk of fresh pineapple and a teaspoon of crushed walnuts if desired.
Hot Pepper Jam for Bread Machine


Ingredients:
sugar, red bell peppers, green bell pepper, white vinegar

Directions:
Wash all peppers, cut off stems.
Remove membrane and seeds from bell peppers, dice small about 1/8 inch pieces, the chunks will stay that size even after running through the Jam cycle, cut enough to fill 2 1/4  cups worth.
Protect your hands with rubber gloves while working with the jalapeno peppers,  if you want the jam to be spicy hot leave the seeds in the jalapeno peppers.  (The first time I made this, I left seeds in one but thought it too hot.]  Second time I made, I deseeded all halves and it came out too mild --  so  next time I plan on cutting both jalapeno peppers in half, leaving seeds in 1/4 and deseeding the remaining 3/4.  Cut into small pieces, about 1/8 inch.
Attach kneading blade in the bread pan.
Place ingredients into the bread pan as listed above.
Carefully insert bread pan inot breadmaker, close lid, press the Menu button until the ï¿½Jamï¿½ program is selected,  and start.
When the Jam cycle is complete, open the lid and using oven mitts, remove the pan.
Let jam cool.
Using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or  plastic container.
Cover and refrigerate to set, about 24 hours.
Sour Cream Waffles


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, 1% low-fat milk, low-fat sour cream, egg substitute, real maple syrup

Directions:
Heat a waffle iron according to manufacturer's directions.
While the waffle iron is heating, in a large bowl whisk the flour, sugar, baking powder and salt; make a well in the center of the mixture.
In a medium bowl, whisk the vegetable oil, milk, sour cream and egg substitute together; pour into the well you made in the dry mixture.
Whisk just until smooth; do NOT over mix; then lightly oil the grids or waffles may stick slightly.
Check the manufacturer's directions for how much batter to use per waffle; otherwise, spoon about ½ cup of the batter onto the center of the lower grid of the hot waffle iron and close the iron.
Cook until the waffle is golden brown, 3-4 minutes or per the manufacturer's instructions; My waffle iron (Fiesta 6 inch round] has a light that turns OFF when the waffle is done.
Serve the waffles hot with real maple syrup or your favorite fruit, whipped cream or fruit preserves.
NOTE: The cooktime is the time it takes to cook the entire batch.
Yankee Chowder


Ingredients:
butter, celery, carrot, onion, flour, thyme, salt, pepper, tomato puree, milk, chicken broth, baby shrimp, gouda cheese, white wine

Directions:
Melt butter in a 4 quart dutch oven; saute vegetables until tender.
Stir in flour and seasonings until smooth; remove from heat.
Stir in tomato puree then gradually stir in milk and broth.
Bring to a boil stirring constantly.  Boil for 1 minute.
Reduce heat to low; stir in cheese until melted. DO NOT BOIL.
Stir in shrimp and heat to serving temperature.
Just before serving, stir in wine.
Beef and Peppers...a Taste of the Orient!


Ingredients:
beef, minced garlic clove, ginger, soy sauce, cornstarch, onions, green peppers, sugar, cornstarch, soy sauce, water

Directions:
Combine garlic, ginger, 1 tbsp soy sauce, 1 tsp oil and 2 tbsp cornstarch. Add beef( I use flank steak], toss lightly. Saute small amounts of meat in hot oil quickly until done. Remove meat and keep warm.
Add oil to pan, heat, saute onions and green peppers for about 2-3 minutes. Add stock, bring toa boil.
Blend 1 tbsp cornstarch and the water together. Add to hot mixture with 1 tsp soy sauce and the sugar. Cook, stirring constantly, about 2 minutes. Add meat and  burgundy cooking wine to sauce. Warm thoroughly and serve with rice.
*Feel free to add different veggies- broccoli, red pepper or 2 quartered tomatoes. Enjoy!
Super Grilled Cheese Sandwiches - Taste of Home


Ingredients:
muenster cheese, swiss cheese, process American cheese, part-skim mozzarella cheese, butter

Directions:
On two slices of bread, layer the cheeses; top with remaining bread. Butter the outsides of sandwiches; sprinkle with garlic salt.
Cook on an indoor grill or panini maker for 1-2 minutes or until bread is browned and cheese is melted.
Bird of Paradise


Ingredients:
chicken breasts, egg, milk, parmesan cheese, sherry wine, butter

Directions:
Whisk the egg and milk together, place cheese in a shallow bowl., Dip Chicken into egg"wash" then into cheese., In a skillet melt the butter., Add the coated chicken and brown for 5-6 minutes on each side., Add Sherry., Cover and cook on med-low heat for 35 minutes or until cooked through.
Sweet Hawaiian (NOT CROCKPOT) Chicken


Ingredients:
boneless skinless chicken breasts, cornstarch, flour, salt, powdered ginger, eggs, salt, brown sugar, soy sauce, water, cornstarch

Directions:
What you're going to is blend all the dry ingredients (a typical whisk does a great job!], coat the chicken pieces (a manageable amount at a time], dip those coated pieces in the beaten eggs, then coat again in the dry mix, then drop into hot oil. Remember coat-dip-coat-fry.
Give them a stir now and then to get them cooked evenly until nicely tanned but not burned.
Keep this up until all the pieces are cooked, draining them on paper toweling.
Once you've gotten through that, start on the sauce --
In a saucepan pour the pineapple juice and get to boiling. To the boiling juice, add the packed cup of brown sugar and stir to dissolve. Bring back to boiling and boil steady for 10 minutes to reduce the water content a little bit. Measure out the soy sauce, add the 1/4 cup water and blend in the corn starch. After the 10 minutes, mix in the soy/water/corn starch and boil until thickened.
Pour over fried chicken bits, toss a little to coat, and serve!
I didn't take a picture of the rice because everyone knows what that looks like ;o].
Perhaps some thinly sliced sweet peppers, pineapple tidbits, maybe some red onion would go good tossed in with this too.
Country Fried Steak


Ingredients:
flour, salt, fresh pepper, bacon grease, Wondra Flour, half-and-half, sweet creamy butter

Directions:
Trim visible fat from meat and cut into 4 equal serving pieces.
Mix flour,  salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it,  coating well on both sides.
Heat grease or oil until hot but not smoking in a  heavy, wide skillet with a lid.
Brown the meat pieces on both sides, turn heat  down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until  done. Remove cover and let steak crisp for about 5 minutes.
Take steak from the  pan and drain.
Leave about 2 Tbsp of drippings and all the browned flecks of  crust in the pan.
Turn the heat a bit lower, sprinkle Wondra  flour int o the  drippings and stir to keep from lumping while it browns.
Slowly add half and  half, stirring.
Let it cook until thick, about 3 to 5 minutes.
Taste and add  seasoning, if needed.
Return the steaks to the gravy and cook an additional 5  mins or so.
Serve on plate, Mashed potatoes, maybe some green beans with country ham.
Chicken with Creamy Paprika Sauce


Ingredients:
boneless skinless chicken breasts, onion, chicken broth, paprika, salt, cornstarch, water, fresh chives, dried chives, red pepper flakes

Directions:
Place sliced onion in bottom of slow cooker topped with chicken., Mix broth and paprika and pour over chicken., Sprinkle salt on top., Cook on low setting 7 to 8 hours or until chicken is done., With a slotted spoon, remove chicken from slow cooker and place on warm platter., Cover with alumnimum foil and place in preheated 200 degree oven., Pour pan drippings into small sauce pan and mix with cornstarch mixture., Heat until thickened about 10 minutes., Sir in sour cream., Pour sauce over chicken.
Blackberry Almond Crunch Salad
Category: salad
By kapalua

A quick and delicious salad with blackberries, crunchy sweet almonds, and low-fat feta cheese.

Ingredients:
1  serving cooking spray
½ cup toasted unsalted almonds
2 tablespoons light corn syrup
1 head romaine lettuce, torn into bite-size pieces
1 pint fresh blackberries
½ cup crumbled low-fat feta cheese
3 tablespoons lemon juice
2 ½ tablespoons extra-virgin olive oil
1 teaspoon sesame oil

Directions:
Spray a baking sheet with cooking spray. Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin. Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set. Toss lettuce, blackberries, and feta cheese together in a large bowl. Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing. Break up cooled almonds and add to the salad. Mix dressing into the salad.

Prep time: 20 mins
Cook time: 2 mins
Total time: 22 mins
Yields: 4 servings

Calories: 322.8
Fat: 22.8 g
Saturated fat: 4.3 g
Carbohydrates: 23 g
Sugars: 8.2 g
Dietary fiber: 7.4 g
Protein: 12.6 g
Cholesterol: 11.1 mg
Sodium: 425.2 mg
Veggie Frittata


Ingredients:
olive oil, onion, carrot, zucchini, salt, black pepper, eggs

Directions:
In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
Agitate the pan so that the mixture extends evenly.
Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
Pour back into pan and cook for an extra 2 or 3 minutes.
Eggs are better pale than golden.
Chard and Coconut Soup
Category: soups-stews-and-chili
By insanedieg0

So quick and easy to make yet so delicious! Add kale and/or spinach. For meat-eaters, add cooked and chopped bacon.

Ingredients:
2 tablespoons coconut oil
1 large yellow onion, chopped
2 tablespoons flaked coconut
2 tablespoons chopped garlic
3 cups stemmed and chopped Swiss chard
1 quart vegetable stock
1 (16 ounce) can coconut milk
¼ cup finely grated Parmesan cheese, or more to taste
sea salt and freshly ground black pepper to taste

Directions:
Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes. Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process. Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 232.2
Fat: 22.5 g
Saturated fat: 19.3 g
Carbohydrates: 7.3 g
Sugars: 1.6 g
Dietary fiber: 2 g
Protein: 3.9 g
Cholesterol: 2.9 mg
Sodium: 335.2 mg
Lemony Chicken
Category: meat-and-poultry
By Melanie Greer

Lemony chicken that is sure to please!

Ingredients:
¼ cup olive oil
½ cup all-purpose flour, or more if needed
4  skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Directions:
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

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

Calories: 459.5
Fat: 29.5 g
Saturated fat: 10.2 g
Carbohydrates: 22.1 g
Sugars: 0.2 g
Dietary fiber: 4.6 g
Protein: 29.4 g
Cholesterol: 102.4 mg
Sodium: 441.4 mg
Crunchy Vegetable Bake


Ingredients:
celery rib, onion, sour cream, salt, black pepper, frozen corn, sliced water chestnuts, unsalted butter

Directions:
Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
Bake, uncovered for 40 to 45 minutes or until golden brown.
Garlic Coleslaw (Col Con Aderezo De Ajo)


Ingredients:
cabbage, fresh cilantro, cucumber, tomatoes, vinegar, salt, pepper, garlic cloves

Directions:
Combine shredded cabbage, chopped cilantro, cucumber, and tomatoes in a large salad bowl.
In a separate bowl whisk together vinegar, oil, salt, pepper and  minced garlic.
Pour vinegar mixture over vegetables and toss.
Mediterranean Grilled Chicken Fingers #RSC


Ingredients:
chicken breasts, shallots, fresh parsley, lemon, dried oregano, salt, pepper, cucumber, parmesan cheese, dried dill, fresh chives, olive oil flavored cooking spray

Directions:
For Chicken Strips.
Slice Chicken breast thin and then cut into ¾ inch strips.
Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
Close bag and shake well until all Chicken Strips are coated evenly.
Refrigerate closed bag of chicken strips for at least one hour or overnight.
For Dipping Sauce.
Peel,  Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt,  dried dill, parmesan cheese and chives.
Refrigerate mixture for at least one hour or overnight.
Preparations.
Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
Place chicken strips and grill for about 3 minutes on each side.
When browned place in Serving Tray.
Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.
BBQ Chicken French Bread Pizza


Ingredients:
red onion, margarine, brown sugar, catsup, hot water, Dijon mustard, maple syrup, fresh lemon juice, provolone cheese

Directions:
Melt margarine over medium heat. Separate onion slices into rings and sauté until softened. Stir in brown sugar and heat and stir until onions are glazed.
Add catsup, water, mustard, and lemon juice. Let simmer for 20 minutes, then stir in diced chicken.
Cover and set aside.
Heat oven to 350°.
Cut French bread in half lengthwise and place cut side up on foil lined baking sheet.
Divide barbecued chicken evenly on bread halves, spreading to edges.
Place 4 slices provolone evenly on each half.
Bake for 10 minutes at 350° until cheese is melted. Remove from oven and let rest for 5 minutes on wire cooling rack.
Cut each half into 4 slices and serve.
Plum and Almond Tart


Ingredients:
flour, butter, water, purple plums, granulated sugar, lemon rind, egg, butter, granulated sugar, cinnamon

Directions:
Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
Roll pastry large enough  to line a 9-inch flan pan, refrigerate 30 minutes.
Meanwhile halve and seed plums, drain on absorbent paper.
Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
Combine extra sugar and cinnamon thoroughly.
Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
Bake in 375°F oven about 50 minutes or until golden brown.
Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.
Grilled Steaks With Mustard and Chives


Ingredients:
beef sirloin steaks, sour cream, Dijon mustard, fresh chives

Directions:
Sprinkle both sides of steaks with 1/2 of the garlic pepper seasoning., Grill uncovered, directly over medium coals until desired doneness., In a small bowl combine sour cream, mustard, chives and remaining garlic pepper., Mix well., Spoon over hot steaks.
Savory Cinnamon Rolls
Category: bread
By MEFROMNWIA

My husband was the inspiration for this recipe.  These rolls are extremely tasty and are not heavy.  The secret to this recipe lies in the frosting.  As they say the easiest way to a man's heart is through his stomach!

Ingredients:
2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
1 (9 ounce) package yellow cake mix
1 teaspoon salt
1 teaspoon vanilla extract
5 cups all-purpose flour
½ cup butter, softened
¾ cup white sugar
2 teaspoons ground cinnamon
3 cups confectioners' sugar
⅓ cup butter, softened
1 ½ teaspoons vanilla extract
1 ½ tablespoons milk

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the  flour; beat well. Cover bowl and let rise in a warm place for 1 hour. Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Yields: 24 rolls

Calories: 285.8
Fat: 7.9 g
Saturated fat: 4.3 g
Carbohydrates: 50.4 g
Sugars: 26.3 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 17.2 mg
Sodium: 212.7 mg
Colored Sugar
Category: everyday-cooking
By Sue

Make your own colored sugars and save yourself a lot of money over the holiday season. This recipe is easy and can be kept in the jars for months.

Ingredients:
1 cup white sugar
2 drops any color liquid food color

Directions:
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.

Prep time: 2 mins
Total time: 5 mins
Yields: 1 cup

Calories: 774
Carbohydrates: 200 g
Sugars: 199.8 g