xiaoxl/recipe_data huggingface dataset:
"green Eggs" Kid-Friendly & High in Iron


Ingredients:
half-and-half, water, parmesan cheese, sea salt, pepper, eggs, butter, olive oil flavored cooking spray

Directions:
Combine cream, water, Parmesan, salt and pepper in blender (I like ours salty, so we use just over 1/4 t of sea salt and 1/8 t of pepper]. Blend until smooth (small pieces of greens are fine]. About 15-30 seconds.
Add eggs and blend until mixed (about 15 seconds].
Gently heat small frying pan. Add butter and olive oil spray to coat. Add egg mixture and cook gently over low-med heat, as you would cook scrambled eggs (more slowly = more fluffy and yummy!].
Bologna Spread


Ingredients:
cheese, Miracle Whip

Directions:
Cut the bologna and cheese into large chunks., Using a meat grinder, grind the bologna, cheese, and eggs into a large bowl., Add Miracle Whip and pickle relish and stir until mixed well., Serve on crackers or make a sandwich with the spread.
Quick Pasta Carbonara
Category: trusted-brands-recipes-and-tips
By Philadelphia

The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.

Ingredients:
½ pound medium-size pasta
4 slices OSCAR MAYER Bacon, chopped
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
¾ cup milk
½ cup KRAFT Grated Parmesan Cheese
½ teaspoon garlic powder

Directions:
Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through. Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 (1-1/4 cup) servings

Calories: 406.9
Fat: 15.8 g
Saturated fat: 8.4 g
Carbohydrates: 50.9 g
Sugars: 6.2 g
Dietary fiber: 4 g
Protein: 19 g
Cholesterol: 51.5 mg
Sodium: 457.5 mg
Butter Frosting
Category: desserts
By Desiree

Rich frosting, great on Banana Spice Cookies.

Ingredients:
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
1 ½ teaspoons vanilla extract

Directions:
In a bowl beat butter or margarine until fluffy.  Gradually add 2 cups of the confectioners' sugar, beating well. Slowly beat in the milk and vanilla.  Slowly beat in remaining sugar.  Beat in additional milk, if needed, to make of spreading consistency.  Tint with food color, if desired.

Yields: 5 cups

Calories: 58.1
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 11.8 g
Sugars: 11.6 g
Protein: 0.1 g
Cholesterol: 3.5 mg
Sodium: 9.7 mg
How to Make Egyptian White Pita Bread?


Ingredients:
whole wheat flour, instant yeast, salt, warm water

Directions:
In a large bowl, whisk together the flour, yeast, and salt. Add the water, mix with your hand or a dough whisk, and cover the bowl with plastic wrap. Let sit for one hour.
Set a baking stone on the middle rack of the oven, and preheat the oven to as high as it will go.
Turn the dough out onto a lightly floured surface, and divide the dough into 8 equal pieces. Cover with oiled plastic wrap.
Sprinkle two pieces of parchment paper with wheat bran. Working with one piece of dough at a time, roll each into a ball, and then flatten each into a 5 inch round. Sprinkle the top with more wheat bran.
Cover with tea towels, and let rest for 30 minutes while the oven is heating, until puffy.
Using a pizza peel or the back of a baking sheet, transfer the parchment sheets to the baking stone, one sheet at a time, and bake for 8 minutes. Transfer to a wire rack to cool briefly, and then serve immediately.
Honey Garlic Chicken Wings


Ingredients:
chicken wings, water, kosher salt, honey, ketchup, dark soy sauce, apple cider vinegar, garlic cloves, ground black pepper, cayenne pepper

Directions:
Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum.
Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside.
After the wings are done brining, heat the oil in a deep fryer to 320°F.
Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best]. Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through].
Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step.
Serve with napkins, as these get your fingers sticky!
Magaricz
Category: side-dish
By Karen Cooke

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Ingredients:
¼ cup olive oil
1  large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1  green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Directions:
Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes. Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes. Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 76.6
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 6.7 g
Sugars: 3.7 g
Dietary fiber: 2.2 g
Protein: 1 g
Sodium: 238.6 mg
Roast Beef Horseradish Sauce
Category: side-dish
By Annie's Recipes

This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.

Ingredients:
2 cups sour cream
1 cup mayonnaise (such as Duke's®)
¼ cup prepared horseradish
¼ cup chopped fresh dill
1 squeeze fresh lemon juice, or to taste
1 pinch salt to taste

Directions:
Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 1/2 cups

Calories: 96.2
Fat: 10.1 g
Saturated fat: 3.2 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 10.6 mg
Sodium: 68.1 mg
Good Low-Carb Slow-Cooked Short Ribs


Ingredients:
tomato sauce, water, wine vinegar, cider vinegar, soy sauce, Splenda sugar substitute, short rib of beef, onion

Directions:
In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them]. Slice the onion and place it on top of the ribs.  Pour the sauce over the onion and ribs.
Set the slow cooker on Low and cook for 8-9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time].
This recipe came from the book "500 Low-carb Recipes" by Dana Carpender.
Mucho Bueno Guacamole


Ingredients:
garlic, avocados, cilantro, lime, juice of, green onions, red pepper flakes, kosher salt

Directions:
you can mix all the ingredients in a large bowl until smooth or put all the ingredients in a food processor and blend until smooth.
refrigerate for about an hour to let the flavors blend.
Baked Chicken With a Twist


Ingredients:
chicken legs, bacon, sour cream, corkscrew macaroni

Directions:
Arrange chicken pieces in 9x13 pan, skin side up.
Cut bacon in 2" lengths and lay over chicken.
Bake uncovered at 350 for 45 minutes.
Carefully, pour off some grease.
Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
Transfer chicken to serving dish.
Mix cooked pasta with sauce mixture from baking pan and serve.
Baked Ratatouille Gratin


Ingredients:
olive oil, garlic cloves, zucchini, onion, eggplant, tomato sauce, stewed tomatoes, dried oregano, salt, part-skim mozzarella cheese, fresh parsley

Directions:
Preheat the oven to 450 degrees. In a 13x9 inch glass baking dish, combine the oil and garlic. Bake for 5 minutes or till the garlic is fragrant and hot. Stir in the zucchini, yellow squash, onion and eggplant, cover with foil and bake for 20 minutes, stirring occasionally till veggies are crisp tender.
Uncover and stir in the tomato sauce, tomatoes and juices, oregano and salt and bake for 10 minutes or till mixture is bubbly.
Sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned. Sprinkle with parsley and serve.
Wild Rice and Barley Pilaf With Dried Fruit


Ingredients:
vegetable broth, chicken broth, wild rice, pearl barley, onion, leek, celery, black pepper, ground sage, garlic cloves, dried cranberries, walnuts

Directions:
Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
Add garlic; cook 1 minute.
Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.
Old Fashioned Pina Colada


Ingredients:
pineapple, white rum

Directions:
Combine all ingredients in a blender and blend for about a minute., Pour into a collins glass and garnish with pineapple and a straw.
Rubbing Alcohol Uses


Ingredients:
"water"

Directions:
Sterilize thermometers.
Nail Fungus – soak feet in equal parts water and rubbing alcohol.
Muscle & Joint Reliever – rub on sore muscles and joints to relieve pain.
Ear Wax – dab equal parts alcohol and vinegar into ear, repeat every other week.
Swimmer’s Ear – Pour a little in the ear to help evaporate the water and help prevent infection.
Athlete’s Foot – rub on feet daily.
Hand Sanitizer – mix 2/3 cup alcohol and 1/3 cup aloe vera gel
Remove Ticks – dab tick with alcohol, rub tick as close to skin as possible and dab again to disinfect.
Mosquito Bites –dab on bites to relieve itch and help heal.
Cold Sores – dab on cold sore to dry out the area.
Window Cleaner – 1 cup alcohol to 1 cup water.  Shines windows and prevents frost.
Remove Hairspray – wipe counters and mirrors with alcohol to remove sticky residue.
Windshield Frost – spray on windshield to remove frost.
Floor scuffs – dampen cloth with alcohol and wipe away.
Chrome Cleaner – Pour on a soft cloth and wipe fixtures.
Laundry Stains – Soak the spot for a few minutes before washing (paint, ink, markers].
Remove Permanent Marker Marks from Hard Surfaces – Saturate ink and wipe away.
Makeup Brush Sanitizer – soak brushes in alcohol for 30 minutes.  Air dry.  Repeat every couple weeks.
Ring Around the Collar – wipe on neck before you dress.
Stainless Steel Cleaner – removes fingerprints and smudges leaving only shine.
Degreaser – use on appliances, countertops, cabinets.  Can be used to remove grease from carpet by applying to a rag and lightly rubbing the stain.
Electronic Cleaner – with a dampened rag, wipe phones, stereos, gaming systems, etc.  to remove grime and disinfect.
Eyeglasses Cleaner – spray a small amount and wipe with a soft cloth.
Jewelry Cleaner – soak jewelry for a few minutes, remove and polish with soft, clean cloth.
Remove Fruit Flies – spray with a fine mist.
Kill Dust Mites (maybe Bed Bugs] – spray on bed, let dry, then vacuum.
Air Freshener – mix 1 cup alcohol with 10-15 drops essential oil.
Remove Sticky Residue – soak area for a few minutes and wipe away.
Make an Ice Pack – 1 part alcohol and 3 parts water in a zip lock, freeze and use.
Nail Polish Remover – in a pinch try it.
Candl Cleaner – use a dam rag to wipe away dust and grime from candles.
Clean Dry Erase Board – wipe with damp rag.
Shoe Stretcher – apply a thin coat of alcohol to the interior and exterior. Place shoe on you foot or use shoe stretcher to resize.
Remove Shoe Odor – spray shoes with alcohol and place in a sunny spot to dry.
Freshen Onion/Garlic Hands – rinse with rubbing alcohol.
Banana Sunrise


Ingredients:
"Malibu rum"

Directions:
Fill glass with crushed ice and pour grenadine over ice.
Put the ingredients (except for grenadine] in a shaker and shake them with ice.
Pour carefully over grenadine and ice.
Rum-doused Lemon Poppy-Seed Cake


Ingredients:
butter, cream cheese, white sugar, eggs, fresh lemon rind, flour, baking powder, poppy seeds, rum

Directions:
Preheat oven to 375 degrees.
Grease a 10" tube pan or bundt pan.
In large bowl, beat together butter, cream cheese until well blended.
Mix in sugar, eggs, and lemon rind until light and fluffy.
In seperate bowl sift, flour and baking powder, stir into butter mixture.
Add in poppy seeds.
Bake 55 to 60 minutes.
Cool 15 minutes in pan, then invert onto a wire rack to finish cooling.
Drizzle rum over cooled cake slowly, allowing for absorption before drizzling on rest.
Cover and let stand 2 or 3 hours before serving.
Serve with a dollop of whipped cream.
15-Minute Microwaved Rice


Ingredients:
basmati rice, chicken broth

Directions:
Place the rice in a strainer and rinse it well under cold running water.
Combine the rice and broth in a microwave-safe bowl.
Season with salt and pepper.
Place the bowl in the oven and microwave on high power for about 15 minutes.
Stir; cover and let rest for 10 minutes.
Big Soft Sugar Cookies


Ingredients:
all-purpose flour, baking soda, salt, baking powder, unsalted butter, granulated sugar, sour cream, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Grease large cookie sheets.
In medium bowl, mix first 4 ingredients until well combined; set aside.
In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy.  Beat in sour cream, eggs and vanilla.
Beat in half the flour mixture until just combined.  Stir in remaining flour mixture with a spoon (dough will be very soft].  Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies.
Butter the base of a flat bottomed glass that about 3 inches wide.  Dip bottom of glass into the remaining 1/4 cup granulated sugar.  Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time.
Sprinkle cookies with some coarse sugar.
Bake for 10 to 12 minutes, or until tops spring back when lightly pressed.  (Cookies will be very light in color].
Immediately remove to racks to cool.
Garlic Parmesan Chicken


Ingredients:
minced garlic cloves, olive oil, parmesan cheese, boneless skinless chicken breast halves

Directions:
Preheat oven to 425 degrees F.
Warm the garlic and olive oil in small skillet and turn off heat.  Don't let garlic burn.  Let this set while you complete the next step to allow time for garlic flavor to infuse oil.
In a separate dish, combine the breadcrumbs, Italian seasoning and Parmesan cheese.
Dip the chicken breasts in the olive oil and garlic (Let the minced garlic attach to the chicken], then coat the chicken with the breadcrumb mixture.  Place chicken on wire rack inside a roasting pan.
Bake in the preheated oven for 40 to 45 minutes, until no longer pink and juices run clear.
Green Chile Potato Tart


Ingredients:
olive oil, onion, garlic cloves, mild green chilies, eggs, monterey jack cheese, cheddar cheese, crushed red pepper flakes, salt, pepper, sour cream

Directions:
Preheat oven to 375 degrees. Boil whole potatoes until soft (but still firm]; then slice into 1/4 inch slices.  In a skillet, saute onion and garlic in olive oil until soft.  Remove from heat and add green chilies.
In a large bowl, beat eggs; stir in veggies, seasonings and cheeses (reserve 1/4 cup of each cheese for topping].  Layer 1/2 of the potatoes in bottom of a greased 9 inch pie pan.  Cover potatoes with half of egg mixture; then add another layer of potatoes.  Top potato slices with remaining egg mixture and then add remaining  cheese. Bake 30-35 minutes or until set and golden brown. Serve topped with sour cream.
Chicken Chalupas


Ingredients:
flour tortillas, chicken breasts, sour cream, monterey jack cheese, green onions, chili peppers, cheddar cheese

Directions:
Combine: soup, chili peppers, sour cream and green onions.
Add the Jack cheese.
Remove 2 cups of mixture and add chicken.
Spoon chicken into tortillas.
Roll and place into a buttered 9x13-inch pan.
The tortillas can be placed on top of each other if necessary.
Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
Spray foil and cover top of casserole.
Bake at 350°F for 30 to 40 minutes.
Passover Cookies


Ingredients:
margarine, vanilla, sugar, sugar, cinnamon, walnut halves, eggs

Directions:
Preheat oven to 325 degrees.
Cream sugar, and margarine.
Add vanilla and eggs and mix well.
Stir in cake meal .
Roll small balls of dough on ungreased cookie sheet or parchment lined sheets.
Make indentation in each. Add the walnut making sure to press in and cinnamon/sugar on top of each nut.
Bake for 20 minutes, rotating pan halfway.
Shrimp and Okra Gumbo


Ingredients:
shrimp, Okra Freezer Gumbo Starter, chicken broth, diced tomatoes, cayenne, cooked rice, gumbo file

Directions:
Place all together in a large pot EXCEPT for rice and shrimp.
Bring to boil then reduce and simmer for 1 hr 10 min stirring often. Add a little water if it gets too thick.
Taste and adjust seasoning to taste.
Add shrimp and cook 10 minutes.
Discard bay leaves serve over rice.
Mee Sua in Chicken and Vegetable Soup


Ingredients:
chicken leg meat, carrot, bok choy, bean sprouts, water, shallot, pepper, soya sauce, Chinese wine

Directions:
Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
Boil water and add chicken breasts and carrots to make the broth.
For best results, boil broth on high heat in a crockpot for 2 hours.
Transfer broth to a soup pot.
Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
Add soya sauce and chinese wine to taste.
Sprinkle sliced shallots and garnish with chilli padi.
Coconut Coffee Muffins
Category: bread
By Marla McGregor Hernandez

Delicious coconut coffee muffins.

Ingredients:
cooking spray
⅔ cup strong brewed coffee, cooled
3  eggs
1 tablespoon coconut oil
½ cup coconut flour
½ cup brown sugar
¼ cup shredded unsweetened coconut

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray. Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups. Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 muffins

Calories: 173.2
Fat: 8.4 g
Saturated fat: 5.7 g
Carbohydrates: 20.6 g
Sugars: 12.2 g
Dietary fiber: 5.2 g
Protein: 5 g
Cholesterol: 93 mg
Sodium: 40.3 mg
Copycat Jimmy Johns Tuna Salad Receipe


Ingredients:
tuna, soy sauce, onion, celery, mayonnaise

Directions:
Take the tuna and squeeze it over the sink handful by handful until the water is pretty much all out of it.
Mix all the remaining ingredients together and refrigerate.
Kibbee Sineea (Baked Spiced Kibbee)


Ingredients:
Bulgar wheat, lean ground lamb, pine nuts, onions, butter, pepper, salt, allspice, clove

Directions:
Soak wheat for one hour.
Squeeze to drain.
Brown pine nuts and onions lightly over med-low heat.
Remove from heat.
Combine meat, wheat, and seasonings.
Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!] Divide in half.
Form one layer in an 8x8 buttered baking dish.
Top with onion and pine nut mixture, spreading evenly over meat.
Lay on top layer of meat, pressing down (this is important], and smoothing.
Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
Dip the spatula in cold water and start make cuts the length of the pan.
Then go back across "crosswise" forming diamond shaped pieces.
Glaze top with 3 tbsp melted butter.
Bake at 400°F for 20-30 minutes or until browned.
Serve with sour cream, if desired.
Dijon Pork with Apples and Cabbage
Category: meat-and-poultry
By Molly Gilbert

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Ingredients:
½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray. Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer. Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples. Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes. Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 353.8
Fat: 18.8 g
Saturated fat: 4.3 g
Carbohydrates: 18.2 g
Sugars: 12.5 g
Dietary fiber: 4.2 g
Protein: 28.3 g
Cholesterol: 84.3 mg
Sodium: 619.4 mg
Chicken With Thyme and Garlic Sauce (Crock Pot)


Ingredients:
cloves, dried thyme

Directions:
Sprinkle garlic and thyme over chicken. Place chicken in crock pot.
Pour orange juice and vinegar over chicken.
Cover and cook on low 5 hours, high 2 1/2 hours.
Remove chicken from crock pot and put on a platter.
Skim off fat from cooking juices.
Strain juice in saucepan, bring to boil, reduce heat to simmer and reduce juice to 1 cup.
Serve in a bowl with spoon for chicken and serve.
Strawberry Lemonade


Ingredients:
sugar, strawberry gelatin, boiling water, cold water, fresh lemon juice

Directions:
In a 3 quart heatproof pitcher, stir together sugar, gelatin and boiling water., Continue stirring until sugar and gelatin are dissolved., Add cold water and lemon juice., Refrigerate to chill, serve over ice., Garnish with lemon slices.