xiaoxl/recipe_data huggingface dataset:
Air-Fryer Roasted Veggies
Category: side-dish
By Juliana Hale

Air fryers are taking over kitchens nationwide. They're basically mini convection ovens that 'fry' foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 3 cups of assorted vegetables, cut into 1-inch pieces. Serve with desired dipping sauce.

Ingredients:
½ cup diced zucchini
½ cup diced summer squash
½ cup diced mushrooms
½ cup diced cauliflower
½ cup diced asparagus
½ cup diced sweet red pepper
2 teaspoons vegetable oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1/4 teaspoon seasoning, or more to taste

Directions:
Preheat the air fryer to 360 degrees F (180 degrees C). Add vegetables, oil, salt, pepper, and desired seasoning to a bowl. Toss to coat; arrange in fryer basket. Cook vegetables for 10 minutes, stirring after 5 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 cups

Calories: 37.1
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 3.4 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 1.4 g
Sodium: 152.2 mg
Grilled Marinated Shrimp
Category: appetizers-and-snacks
By Robbie Rice

This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

Ingredients:
1 cup olive oil
¼ cup chopped fresh parsley
1  lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
6 each skewers

Directions:
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 447.1
Fat: 37.5 g
Saturated fat: 5.3 g
Carbohydrates: 3.7 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 25.3 g
Cholesterol: 230.4 mg
Sodium: 800 mg
Crock Pot Indonesian Beef


Ingredients:
flour, beef chuck, onion, potatoes, carrot, soy sauce, curry powder, ground ginger, bay leaf, garlic powder, cayenne pepper, light coconut milk, salt, parsley, low-fat plain yogurt, lime wedge

Directions:
Line crockpot with crockpot liner.
Put flour into ziplock, add beef, and shake until meat is coated.
Heat oil in a large nonstick skillet over, sauté beef.
Meanwhile put veggies in bottom of crockpot.
Transfer beef to crockpot, deglaze skillet with soy, scraping up any brown bits and pour over beef.
In medium bowl, mix together curry, ginger, bay leaf, garlic powder, and cayenne, stir in coconut milk, pour over all in crock pot. Wait on salt. :].
Cover and cook on high for 6 hours, or low for 8 hours.
Remove bay leaf and stir in salt.
Serve over pita or naan bread with parsley, yogurt, and lime.
Jello Popcorn Balls


Ingredients:
corn syrup, sugar, Jello gelatin

Directions:
Mix all ingredients except popcorn in a heavy sauce pan.
Bring to a boil and cook just till jello and sugar are dissolved.
Pour over popcorn and mix well and fast.
Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls.
As you make them , wrap them in squares of wax paper.
Re-wet your hands in between forming.
The amount you get will depend on how big you make them -- cook time is left blank because it will vary.
Warm Sweet Potato Salad
Category: salad
By Chicken

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Ingredients:
6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2  green onions, finely chopped
1  red onion, finely chopped

Directions:
Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly. Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 side dish servings

Calories: 381.3
Fat: 8.4 g
Saturated fat: 1.4 g
Carbohydrates: 70.7 g
Sugars: 12 g
Dietary fiber: 9.8 g
Protein: 7.1 g
Cholesterol: 5.7 mg
Sodium: 390.3 mg
Light Mashed Potatoes


Ingredients:
yukon gold potatoes, margarine, butter, salt

Directions:
In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
Reserve 1/4 cup cooking water; drain potatoes.
Return potatoes to saucepan.
Mash with margarine and 3/4 teaspoon salt.
Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
Transfer to serving dish.
Chicken Enchilada Casserole


Ingredients:
boneless skinless chicken thighs, tomatoes and green chilies, cream cheese, sour cream, corn tortillas

Directions:
Place chicken thighs (can be frozen]  into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
Preheat oven to 350ºF.
Spray a 9 x 13" pan with non-stick spray.
In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
Add sour cream to cream cheese, and mix until smooth.
Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
Mix until chicken is shredded and it is all well blended.
Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
Place 6 corn tortillas over bottom of the pan overlapping slightly.
Spread about 1/3 of your chicken mixture on top of the tortillas.
Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
Sprinkle any remaining cheese over top.
Bake for about 60 minutes or until bubbling and slightly brown on top.
Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
Serve with additional sour cream, guacamole, or other toppings or sides.
Meat Sauce


Ingredients:
onions, green pepper, canned tomatoes, tomato paste, brown sugar, parsley, salt, oregano, pepper, ginger, allspice, vinegar

Directions:
chop the onions, green peppers, and parsley., brown beef,onions,and green pepper. drain., Including the juice from the canned tomatoes, add all of the ingredients., bring to boil stirring so it won't stick., turn down and simmer., stirring occasionally until thick as you like it., I have used blanched and peeled tomatoes in place of the canned ones.
Ham and Coleslaw Sandwich


Ingredients:
mayonnaise, cider vinegar, sugar, salt, cabbage, butter, dill pickles

Directions:
Combine mayonnaise with vinegar, salt and sugar.
Add cabbage and coat well.
Butter bread – this is important as the butter makes a ‘lining’ to prevent the bread from getting too soggy, and it tastes good too.
Layer ham and slaw on bread.
Top with a dill pickle slice.
Ukrainian Borscht


Ingredients:
sausage, onion, peas, garlic clove, butter, celery ribs, carrots, beets, diced tomato, apple cider vinegar, water, potatoes, green cabbage, sour cream, fresh dill, salt

Directions:
Gently cook the onion and garlic in butter in a large saucepan until tender.
Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots.  Boil for another 10-15 minutes.
Add the potatoes and dill. When potatoes are still firm (but not hard], add cabbage and beet leaves.
Add celery, sausage and tomatoes.  Reduce heat, cover and simmer for 25 minutes.
Add peas, sour cream (stirring out the lumps] and salt.  Simmer, half covered, until remaining vegetables are tender (but not mushy].
Stir in vinegar and serve hot.
Greek Flank Steak Stifado


Ingredients:
ground ginger, allspice, garlic, dry red wine, cinnamon, dried oregano, butter, onion, tomato paste, brown sugar, red wine vinegar, feta cheese, fresh parsley

Directions:
Cut steak across the grain, slicing on the diagonal (partially freezing the meat helps], to make thin strips about 1 inch wide and 2 inches long.
Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
Sprinkle this mixture over steak strips.
In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
Remove the strips when they are well browned.
When all the meat is browned, reduce the heat to medium and add the slivered onion.
Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
Blend in garlic, brown sugar, tomato paste and vinegar.
Add the wine and bring to the boiling point.
Cover and reduce heat and cook for 15 minutes.
Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
Transfer to a warm serving platter and sprinkle with feta cheese and parsley.
Ants on a Log (Lunch Box Surprise)


Ingredients:
celery ribs, cream cheese spread, cream cheese spread, raisins, raisins

Directions:
Fill celery with cream cheese spread and smooth with knife., Add a row of raisins for the "ants.".
Coconut / Oatmeal Lace Cookies


Ingredients:
flour, salt, shortening, eggs, sugar, vanilla, old-fashioned oatmeal, moist coconut

Directions:
Mix flour and salt together in a mixing bowl and set aside.
In mixer bowl blend thoroughly together  shortening, eggs, sugar, vanilla and orange rind.
Add to the flour and salt mixture and blend well.
Fold in oats and coconut.
Drop teaspoonful size amounts onto very lightly greased cookie sheets, allowing 2 inches between each cookie.
Flatten thin with a knife which has been dipped in ice water.
Bake in a preheated 375 degree Fahrenheit oven for 10 to 15 minutes or until brown around the edges.
Remove quickly from cookie sheet and cool on paper towels.
Note: Cookies will crisp up when completly cooled.
Do not store in tightly sealed container.
Enjoy!
Cranberry-Orange Brownies
Category: desserts
By LibrarianLaura

This is the perfect fall brownie! I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavor. The only problem is these brownies do not last very long--they'll be gone the second you put them on the table!

Ingredients:
¾ cup miniature semisweet chocolate chips
½ cup bittersweet chocolate chips
½ cup unsalted butter
3 large eggs
1 cup white sugar
1 tablespoon orange blossom water
2 teaspoons grated orange zest
1 teaspoon vanilla bean paste
1 ¼ cups sifted all-purpose flour
¼ teaspoon baking soda
1 pinch kosher salt
1 ½ cups chopped fresh cranberries
sea salt to taste (optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening. Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat. Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips. Pour and spread the batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately.  Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 9 brownies

Calories: 388.5
Fat: 18.9 g
Saturated fat: 11 g
Carbohydrates: 53.8 g
Sugars: 31 g
Dietary fiber: 2.3 g
Protein: 5.2 g
Cholesterol: 89.1 mg
Sodium: 109 mg
Rice & Broccoli Casserole


Ingredients:
celery, onions, margarine, Cheese Whiz, broccoli, Minute Rice, salt, water chestnuts

Directions:
Saute' celery and onions in margarine.
Stir in Cheese Whiz, soup, broccoli, rice, salt and chestnuts (or nuts].
Bake at 400 degrees for 20 minutes.
Orange Roughy Veracruz


Ingredients:
olive oil, onion, garlic, yellow bell pepper, Mexican-style stewed tomatoes with jalapeno peppers, garlic powder

Directions:
Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic, saute 7 minutes or until tender.
Add peppers and tomatoes;  cook over medium-high heat 3 minutes.
Add fish; sprinkle with garlic  powder and pepper.
Cover and reduce heat, simmer 5 minutes.
Turn fish over.
Cover and simmer an additional 5 minutes or until  fish flakes with a fork.
Transfer to individual serving plates,  reser  ving cooking sauce in skillet. Keep fish warm.
Place skillet with cooking sauce over medium-high heat, and cook 3  minutes or until thickened.
Serve sauce over fish.
Soft Molasses Cookies


Ingredients:
sugar, molasses, vegetable shortening, eggs, lemon juice, cinnamon, ginger, nutmeg, sugar, all-purpose flour, baking soda

Directions:
Cream sugar, molasses and shortening together at medium speed until light and fluffy.
Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs.
Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture.
Mix at medium.
Mix at medium speed until creamy.
Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil.
Bake at 375° for 12-14 minuntes, or until cookies are firm.
Remove them to a wire rack and cool to room temperuture.
Tofu and Bok Choy Stir Fry


Ingredients:
low sodium soy sauce, dry sherry, cornstarch, garlic cloves, fresh ginger, dry crushed red pepper, bok choy, green onions, extra firm tofu

Directions:
Combine first 4 ingredients in small bowl; mix well.
Heat vegetable oil until very hot in heavy large wok or skillet over high heat.
Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds.
Add bok choy and stir-fry until just wilted, about 2 minutes.
Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute.
Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes.
Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
Red Velvet Bars


Ingredients:
eggs, butter, margarine, water, cream cheese, sugar, vanilla

Directions:
Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
Mix cake mix,1 egg, butter and water in large bowl. This makes a VERY stiff dough. Transfer to prepared pan and pat into an even layer. I strongly recommend using gloves for this step, since the red food coloring in the cake mix will stain.
Cream together softened cream cheese and sugar until smooth. Add 2 eggs,vanilla and mix until combined. Spread on top of red velvet dough. Bake 40 to 45 minutes. Cool completely before slicing.
Cherry Almond Bread (bread Machine)


Ingredients:
salt, milk, soymilk, milk, soymilk, butter, margarine, egg, sugar, dried cherries, bread flour, bread machine yeast

Directions:
Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Use the basic/white bread cycle and the light or medium crust color setting.
Remove bread from pan; cool on wire-rack.
To toast almonds: Spread in a shallow baking pan large enough to accommodate a single layer.
Bake the almonds at 350 F for 6 to 12 minutes or until golden brown; stir a couple of times and check often or they will burn.
Cool before adding to your bread machine!
Grandma's Tuna Macaroni Salad


Ingredients:
elbow macaroni, tuna in water, cheddar cheese, salt, celery, mayonnaise

Directions:
Cook macaroni according to package directions and let cool.
Mix in the other items well, adding mayo last.
Chill well before serving.
When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.
Eggs Florentine Breakfast Menu (Lite-Bleu)


Ingredients:
fresh spinach, green onions, eggs, salt, black pepper, 2% low-fat milk

Directions:
Spray a skillet with non-stick cooking spray. Add spinach and onion. Cook until spinach is wilted.
Meanwhile, In a small bowl, beat egg with salt and pepper. Add egg to skillet and cook till desired doneness.
Serve with pita bread and a glass of milk.
Chicken and Dumplings


Ingredients:
chicken pieces, yellow onion, carrots, celery, garlic cloves, dried thyme, fresh parsley, fresh parsley, coarse salt, fresh ground black pepper, cayenne pepper, all-purpose flour, baking powder, milk

Directions:
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
Add enough cold water to cover.
Bring just to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle.
Skin and bone chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard.
Skim as much fat as possible from the surface of the broth.
Heat broth to a slow steady boil.
In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
Stir in milk, and beat until stiff.
Drop batter 1 tablespoon at a time into the boiling broth.
Cover, and cook for 10 minutes.
Add reserved chicken, and cook until heated through, about 5 minutes.
The dumplings should be puffed and the meat warmed through.
Garnish with parsley, and serve immediately.
Agedashi Dofu


Ingredients:
firm tofu, soya sauce, sugar, cornflour, daikon radish, gingerroot, spring onion

Directions:
Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes.
Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls.
Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay.
Split the tofu pieces evenly between your bowls (should be two pieces each] and top with grated daikon, a small amount of ginger and chopped spring onion.
Eat immediately and savour the goodness.
Kung Pao Chicken
Category: world-cuisine
By Arlena

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4  green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions:
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 436.5
Fat: 23.3 g
Saturated fat: 3.8 g
Carbohydrates: 25.3 g
Sugars: 6.8 g
Dietary fiber: 4.2 g
Protein: 34.4 g
Cholesterol: 65.9 mg
Sodium: 595.6 mg
Summer Fruit Bowl


Ingredients:
bananas, oranges, strawberry, seedless grapes, sour cream, honey

Directions:
Peel bananas; slice into bowl.
Cover completely with other fruit.
Cover bowl and chill.
Mix dressing ingredients together.
Just before serving, pour dressing over fruit; toss until fruit is well coated.
Egg Foo Yung with Mushroom Sauce
Category: side-dish
By dakota kelly

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

Ingredients:
1 large green onion
4  eggs, beaten
¾ cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Directions:
Thinly slice green onion, and reserve 1 tablespoon of the top for garnish.  Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot.  For each pancake, drop 1/4 cup of egg mixture into the hot oil.  Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through.  Transfer to a warm serving plate while you make the remaining pancakes. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes.  Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened.  To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 328.1
Fat: 23.8 g
Saturated fat: 5.4 g
Carbohydrates: 13 g
Sugars: 4.1 g
Dietary fiber: 2 g
Protein: 18.1 g
Cholesterol: 372 mg
Sodium: 1501.7 mg
Cucumber Gimlet (Vodka)


Ingredients:
vodka, seedless cucumber, fresh lime juice, sugar

Directions:
Muddle the cucumber with the sugar in the bottom of a cocktail shaker.  Add in the rest of the ingredients and 1/2 cup of ice.
Shake vigorously for 10 seconds and strain into a birdbath champagne glass or martini glass.
Garnish with a slice (or ribbon] of cucumber or a lime wedge.