xiaoxl/recipe_data huggingface dataset:
Oatmeal Carmelitas
Category: desserts
By Sharon M.

Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.

Ingredients:
1 cup all-purpose flour
½ teaspoon baking soda
1 cup quick cooking oats
¾ cup packed brown sugar
¾ cup melted butter
¼ teaspoon salt
6 ounces semisweet chocolate chips
½ cup chopped walnuts
¾ cup caramel ice cream topping
3 tablespoons all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan. Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover. Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

Yields: 3 dozen small bars

Calories: 125.2
Fat: 6.5 g
Saturated fat: 3.4 g
Carbohydrates: 16.8 g
Sugars: 7.1 g
Dietary fiber: 0.8 g
Protein: 1.3 g
Cholesterol: 10.2 mg
Sodium: 86.6 mg
Corn on the Cob With Lemon-Basil Butter


Ingredients:
unsalted butter, fresh basil, lemon zest, lemon juice, garlic clove, salt, ground pepper, corn

Directions:
Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green.
Transfer to a small serving bowl
Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties.
Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter.
Lay inner husks back in place around corn.
Tie at top with reserved husk strips.
Immerse cobs in a large bowl of cold water and soak for 20 minutes.
Drain well.
Place on a hot grill for 20 minutes, turning often.
Serve with extra Lemon-Basil Butter on the side.
Meat Solyanke


Ingredients:
bacon, sausage, mushrooms, carrots, onions, tomato puree, potatoes, pickles, fresh herb, sour cream, lemon

Directions:
cut up the meat, dice the onions and., cut up mushrooms and carrots into bite sized pieces., cut potatoes into cubes., Fry the meat until it starts to brown., Add mushrooms, onions and carrots, stir and cook 5 minutes., Add tomato puree and stew for 3-5 minutes., Cut up pickles and add to mixture., Add 1 1/2 liter of water to pot. Cook covered for one hour on medium heat., Add the herbs and leave for 5 minutes., Serve with a slice of lemon, a few olives and sour cream in each bowl or plate.
Mediterranean Pasta in Minutes


Ingredients:
olive oil, boneless skinless chicken breast, sun-dried tomatoes, garlic, angel hair pasta, fresh basil, water-packed artichoke hearts, kalamata olive, feta cheese, heavy cream

Directions:
Boil water for pasta in a pasta pot, fitted with a strainer.
Heat oil in a skillet over medium heat.
Brown chicken strips until no longer pink-about 3 minutes each side.
Add sun-dried tomatoes and garlic to skillet.
Saute for 2 minutes.
In the meantime, add the pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet.
Saute 1 minute, then stir in the cream.
Strain the pasta and transfer to a large pasta bowl.
Add the chicken saute to the pasta and toss.
Season with oregano, salt and pepper before serving.
Delicious Quick Pasta & Sauce


Ingredients:
olive oil, onion, garlic cloves, tomato sauce, salt, thyme, red pepper flakes, fresh basil leaf, mozzarella cheese, monterey jack cheese, cheddar cheese, parmesan cheese, pasta

Directions:
Heat oil over medium-high heat.
Add onion sauté until fragrant (2-3 minutes].
Add garlic, cook 3-4 minutes more, stirring often to prevent browning.
Add tomato sauce and dry spices.
Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
Remove from heat, add cheeses, stir gently until melted.
Add basil.
Pour over prepared pasta, toss to coat.
Top with parmesan cheese.
Serve with hot bread.
Round Zucchinis Stuffed With Tuna


Ingredients:
zucchini, olive oil, dried oregano, dried basil, garlic granules, sea salt, ground black pepper, onion, olive oil, olive oil, capers, egg, lemon zest, black pepper, fresh parsley, parmesan cheese, red wine

Directions:
Cut the zucchini tops and remove the flesh until you have a generous cavity. Reserve the tops. Brush inside and outside with olive oil.
Mix and combine oregano, basil, garlic granules, salt and pepper. Sprinkle with the mixture inside of each zucchini. Place the zucchini and tops into a small iron-cast pan and bake in the oven for 20 minutes at 180°C, or until slightly soft. Remove from the oven, let them cool slightly.
Meanwhile, sauté the onion in olive oil. Add anchovies, crush them with a wooden spoon. Set aside to cool slightly.
Add tuna chunks in olive oil, capers, bread crumbs, egg, lemon zest, pepper and parsley to the onion and anchovies. Mix well and combine.
Generously fill each zucchini with the prepared mixture.
Sprinkle grated cheese on top of each stuffed zucchini (1 tablespoon / zucchini]. Return to the pan.
Add wine and vegetable broth to the pan, return the zucchini to the oven and bake them at 200°C for about 10 minutes.
Serve with tops on and drizzle the liquid from baking over each zucchini.
Chicken Curry With Cashews


Ingredients:
unsalted butter, onion, garlic, fresh ginger, curry powder, curry paste, salt, ground cumin, cayenne, boneless skinless chicken thighs, boneless skinless chicken breasts, diced tomatoes, fresh cilantro, cashews, coconut milk, cooked basmati rice, raisins, cashews

Directions:
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
Add chicken and cook, stirring to coat, 3 minutes.
Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Spicy Stir-Fry Sauce
Category: side-dish
By OnN2nN5

Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.

Ingredients:
1 cup soy sauce
¼ cup rice wine
¼ cup white sugar
2 tablespoons chile paste
2 tablespoons sesame oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 teaspoons chopped ginger

Directions:
Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 132.2
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 17.5 g
Sugars: 10.2 g
Dietary fiber: 0.8 g
Protein: 3 g
Sodium: 2449.5 mg
Mango Ketchup


Ingredients:
mangoes, vinegar, ginger, cinnamon, salt, raw sugar, white wine, allspice, cayenne pepper, clove

Directions:
STEP ONE:
Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
STEP TWO:
Add the remaining ingredients and pulse together.
STEP THREE:
In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
STEP FOUR:
Strain through a fine sieve. Refrigerate for 24 hours before using.
Tarragon Carrots


Ingredients:
carrots, butter, fresh tarragon, honey, salt

Directions:
Cook carrots in salted water until tender, drain., Melt butter in a small sauce pan, add remaining ingredients and stir to mix., Place carrots in a serving dish, pour butter over them and toss.
Apple Pineapple Crisp No Sugar No Flour


Ingredients:
tart apples, quick oatmeal, oatmeal, ground nutmeg, banana

Directions:
Preheat the oven to 375 degrees.
Spray an 8X8 square baking dish with cooking spray.
Peel, core, and slice the apples.
Put them in the pan.
Add the canned pineapple and mix it all together.
Put the frozen banana in the microwave until it is defrosted and mushy.
Meanwhile, in a small bowl, add the oatmeal and nutmeg and stir well.
Peel the banana (it will be runny] and add it to the oatmeal.
This will clump up and be very sticky.
Put the oatmeal mixture on top of the apples.
I use my hands but it is sticky and not real easy.
You may, if you want, spray the top of the crisp with cooking spray or olive oil spray but I didn't find it made much difference.
Bake for 20-25 minutes or until the topping is starting to brown.
Serve warm or cold.
Crema Catalana (Catalan Burnt Cream)


Ingredients:
milk, vanilla bean, cinnamon stick, lemon, zest of, orange zest, caster sugar, cornflour, soft brown sugar

Directions:
Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil.  Simmer for 5 minutes, then strain and set aside.
Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy.  Add the cornflour and mix well.  Slowly add the warm milk mixture to the egg and whisk continuously.  Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy.  Do not boil as it will curdle.  Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.
Chicken and Citrus Salad


Ingredients:
grapefruit, orange, red wine vinegar

Directions:
Arrange the salad in a bowl and top with chicken.
With a sharp knife remove the pith and peel from the fruit, then cut between the membranes to split into segments, reserving any juice.
Mix together the oil and vinegar, add the fruit and juice, season and toss with the leaves and chicken.
Sprinkle the almonds on top.
Cranberry Muffins


Ingredients:
walnut meal, Splenda granular, ground cinnamon, baking powder, salt, eggs, heavy cream, water, fresh cranberries, frozen cranberries

Directions:
Preheat oven to 350°F.
Liberally grease a 12 cup muffin tin and set aside.
Mix together baking mix, walnut meal (you can pulse walnuts in the.
food processor until they are very fine if you want to make your own],.
Splenda, xylitol, cinnamon, baking powder, and salt.
In another bowl, mix beaten eggs, extracts, oil, cream and water. Add wet mixture to dry ingredients and mix gently.
Fold in chopped berries.
Pour 1/3 cup batter into each muffin tin hole (I use an ice cream.
scoop for this](you should get 10 muffins].
Bake for 25 minutes, then allow to cool several minutes before.
finishing cooling on a wire rack (note that the muffins will not be.
quite as golden as muffins prepared with sugar, but they should be.
fairly firm].
Feel free to wrap extra muffins in plastic and freeze until needed.
(up to 3 months].
Roasted Salmon With Sweet-N-Hot Mustard Glaze - Robin Miller


Ingredients:
salmon fillets, salmon steaks, Dijon mustard, honey, water, fresh lemon juice, mustard powder, garlic powder, fresh dill

Directions:
preheat the oven to 400°F  Coat a shollow baking dish with cooking spray.  Season both sides of salmon with salt and pepper.  Place salmon in prepared baking dish.
Combine Dijon mustard, honey, water, lemon juice, mustard powder and garlic in a medium bowl.  Reserve 1/2 cup, and pour remaining sauce over the fish in the pan.  roast the salmon, uncovered, until fork-tender, about 15 minutes.
Stir the dill into the reserved sauce and serve with salmon.
Bahamas Shrimp Salad


Ingredients:
cooked rice, shrimp, celery, cauliflower, onion, green bell pepper, lemon juice, mayonnaise, salt

Directions:
Combine rice and salad dressing in a large bowl.  Stir well.
Peel and devein shrimp.  Chop into bite-size pieces.  Add to bowl.
Add celery, cauliflower, onion and bell pepper to bowl.  Stir well.
Add lemon juice, mayonnaise and salt to bowl.  Stir well.  Cover; chill until serving time.
12-Second Coleslaw
Category: salad
By Chef John

When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. This is a completely different approach; a fresh-shredded cabbage prepared as a fast (12 seconds adding ingredients, 30 seconds to mix), crisp, low-cal, low-carb, slightly spicy, and delicious side dish that you should be eating as part of your regular veggie side-dish rotation. Serve immediately after mixing.

Ingredients:
1 (10 ounce) package angel hair-style shredded cabbage
2 tablespoons Thousand Island dressing
2 tablespoons seasoned rice vinegar
1 teaspoon hot sauce
1 pinch salt

Directions:
Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 26.9
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 1.7 mg
Sodium: 202.9 mg
Apocalypse Chili


Ingredients:
ground beef, water, diced tomatoes, cumin, chili powder, paprika, garlic powder, black pepper, flour, salt

Directions:
Brown and drain ground beef.
Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
Make a roux from the flour and a bit of water….start with 1 tablespoon and increase to a thick but pourable consistency.  Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!
Yummy Tropical Smoothies


Ingredients:
banana, non-fat vanilla yogurt, pineapple rings, mango

Directions:
"Put everything in the blender.  Blend and serve. Enjoy."
Pizza Bianca


Ingredients:
flour, active dry yeast, water, salt, sugar, ricotta cheese, courgette, garlic cloves, milk, oregano, fresh basil leaf, mozzarella cheese, parmesan cheese, olive oil, pine nuts

Directions:
Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt.
Form/press a well in the flour and add sugar, yeast (in pieces] and about 50ml lukewarm water. Stir and incorporate flour until paste-like.
Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly].
Add rest of water to starter dough and knead until a soft, sleek ball forms.
Let rest for another 20 minutes.
Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool.
To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta].
Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough] and prick with a fork.
Spread ricotta evenly on dough/pizze.
Add oregano and fresh basil.
Add parmesan and mozzarella.
Top with zucchini slices.
If using - sprinkle with pine nuts.
Bake at 250°C for about 15 minutes.
Double Oat Breakfast Cookies


Ingredients:
butter, sugar, baking soda, salt, water, egg, vanilla, all-purpose flour, rolled oats, golden raisin

Directions:
Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3-inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.
Sticky Chicken


Ingredients:
salt, paprika, cayenne pepper, onion powder, dried thyme, white pepper, garlic powder, pepper, skinless chicken, onion

Directions:
Mix the first 8 ingredients together;.
Rub chicken all over with mixture.
Place chicken in a resealable plastic zipping bag and refrigerate overnight.
The next morning, sprinkle onion in the bottom of a slow cooker; place chicken on top.
Heat on low setting for 8 hours.
Diego's Special Beef Stew
Category: soups-stews-and-chili
By peep

This is a beef stew for the slow cooker that I came up with after quite a bit of trial and error attempting to improve upon other recipes. My husband Diego was my critic each time and finally he chose this as the winner. It has a LOT of onion :-)

Ingredients:
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 medium yellow onion, thinly sliced
¼ cup red wine
1  beef bouillon cube
1 cup hot water
1 large potato, cubed
½ cup baby carrots
½ teaspoon rosemary
½ teaspoon dried thyme
½ tablespoon garlic powder
½ teaspoon ground black pepper
¼ cup water
2 dashes Worcestershire sauce

Directions:
Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker. Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker. Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients. Cover slow cooker, and cook stew 7 to 8 hours on Low.

Prep time: 20 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 35 mins
Yields: 6 servings

Calories: 272.4
Fat: 16.2 g
Saturated fat: 5.6 g
Carbohydrates: 15.5 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 14.2 g
Cholesterol: 45.3 mg
Sodium: 199.6 mg
Hearty Rice Skillet


Ingredients:
garbanzo beans, kidney beans, stewed tomatoes, water, quick-cooking brown rice, dried thyme, dried dill, mozzarella cheese, cheddar cheese

Directions:
In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.
Mandarin Orange Salad With Warm  Poppy Seed Dressing


Ingredients:
romaine lettuce, mandarin orange segments, sugar, prepared mustard, poppy seed, vinegar, salt

Directions:
In a salad bowl, toss together the salad ingredients., In a small microwave-safe bowl, whisk together the dressing ingredients., Warm in the microwave for 1 minute., Pour desired amount of dressing over the salad., Toss to combine well and serve at once.
Naudine's Potato and Spinach Bake


Ingredients:
potatoes, onion, olive oil, spinach, sour cream, milk, cheddar cheese

Directions:
Preheat oven grill., Cut potatoes in chunks and cover bottom of ovenproof dish with potato chunks., Fry onion in oil, in a skillet, until translucent., Add chopped spinach and cream, reduce heat and simmer until spinach is cooked., Mix soup powder and milk and stir into spinach mix., Remove from heat and pour over potatoes., Sprinkle cheese on top and place under grill until cheese bubbles., Reduce oven setting to 180 Centigrade and bake for 15 minutes., Serve warm.
Strawberry Delight Bread


Ingredients:
strawberry, unbleached all-purpose flour, baking soda, salt, raw sugar, eggs, vanilla extract, light olive oil, buttermilk, mascarpone, powdered sugar

Directions:
Preheat your oven to 350°F.
Grease and lightly flour a loaf pan.
Puree your strawberries in a blender or processor.
Sift flour and baking soda into a large bowl and add salt.
Add sugar and coconut and stir.
In another bowl, mix eggs, vanilla, oil and buttermilk.
Make a well in the center of the sifted ingredients and add egg mixture, mixing until mixture comes together.
Lightly fold through pureed strawberries, stirring only 2 to 3 times at most.
Pour into loaf pan and bake for approximately 1 hour or until a toothpick or knife comes out clean.
Remove from oven and cool on a rack.
To serve, slice and top with a spoon of mascarpone and a shake or two of powdered sugar.
Also nice with a drizzle of strawberry sauce!
ENJOY!
Nacho Pizza
Category: appetizers-and-snacks
By Tylers Girl

It is exactly what it sounds like - all the toppings you'd get on a plate of nachos on a thin pizza crust! Add your own favorites to customize the recipe, like guacamole, refried beans, etc.

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (12 inch) parbaked thin pizza crust
5 tablespoons queso dip
1 cup shredded aged Cheddar cheese
1  jalapeno pepper, seeded and minced
4  green onions, diced
4 tablespoons salsa
½ cup crushed tortilla chips
2 tablespoons sour cream, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Cook beef in a large skillet under no longer pink, about 5 minutes. Drain. Stir in seasoning mix until evenly combined. Place pizza crust on a work surface. Spread queso dip evenly over the crust. Top with Cheddar cheese, cooked beef mixture, jalapeno, and green onions. Spoon salsa onto the pizza in random spots, making sure it's not mixed in with the other toppings. Sprinkle crushed tortilla chips on top. Bake in the preheated oven directly on the middle oven rack until cheese is hot and melted, about 8 minutes. Serve with sour cream.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 747.1
Fat: 36.4 g
Saturated fat: 17 g
Carbohydrates: 62.4 g
Sugars: 5 g
Dietary fiber: 2.9 g
Protein: 43.1 g
Cholesterol: 120.7 mg
Sodium: 1750.8 mg
Hot Buttered Rum Batter Mix


Ingredients:
butter, brown sugar, eggs, cinnamon, clove, allspice, nutmeg

Directions:
Place Brown Sugar in a medium size mixing bowl.
Melt butter in a microwave safe bowl, and add the spices and mix well.
Pour the butter and spice mixture over the Brown Sugar and add the eggs and mix until smooth. (Aprox. 15 mins].
Once mixed, store in refrigerator in a large jar.
To Serve: 1 heaping Tbsp Batter Mix, 1 1/2 jigger Rum in a Mug, fill with Hot Water and stir with cinnamon stick.
Lemon Syllabub
Category: desserts
By SARAH-NEKO

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Ingredients:
1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

Directions:
Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time. Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 223.3
Fat: 14.9 g
Saturated fat: 9.2 g
Carbohydrates: 24.6 g
Sugars: 17 g
Dietary fiber: 2.7 g
Protein: 1.5 g
Cholesterol: 54.3 mg
Sodium: 17.4 mg