xiaoxl/recipe_data huggingface dataset:
Blueberry Zucchini Bread
Category: bread
By Laura Moody

Blueberries and zucchini baked up into delicious little summertime bread loaves!

Ingredients:
3  eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 4 mini-loaves

Calories: 461.1
Fat: 19.9 g
Saturated fat: 3.3 g
Carbohydrates: 66.8 g
Sugars: 40.9 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 46.5 mg
Sodium: 281.3 mg
Sausage-cheese Balls


Ingredients:
bulk sausage, baking mix, cheddar cheese, water

Directions:
Heat oven to 350 degrees. Grease one or two cookie sheets, depending on your oven and how many you want to cook at one time.
Dump sausage, baking mix, and cheese in a BIG bowl and mix with your hands. It's gross feeling if your not used to it but you have to do it this way.
If the mix is too dry, and mine have always been, put about 1/4 cup of the water in, mix around. If you are still not able to roll the mix into little balls because it's too dry then pour a little bit more water into it. If it gets too wet pour a little bit more baking mix into it.
Roll into 1 inch balls and place on cookie sheet. Bake for 20-25 minutes. They should be golden brown and sausage cooked through.
Repeat with remaining mix until all gone. Enjoy!
Frozen Strawberry Margarita
Category: drinks
By JTWTECH

We serve these when friends come over and they are always sure to liven up a party!

Ingredients:
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen strawberries
4 fluid ounces frozen limeade concentrate
6 cups ice

Directions:
Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 285
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 41.1 g
Sugars: 38.3 g
Dietary fiber: 1.1 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 11.7 mg
Inside out B Double T's


Ingredients:
flour tortillas, bacon, tomatoes, mayonnaise, sea salt, fresh ground black pepper

Directions:
Spray a large, flat skillet with cooking spray.  Drop one tortilla in and fill with lots of cheese.  Sprinkle bacon pieces over cheese.  Top with another tortilla.  Flip over when bottom tortilla is golden brown.  Cook until cheese is melted.  Slide onto a plate and cut into wedges with a pizza wheel cutter.  Slather each piece with mayonnaise and top with a thick slice of tomato.  Sprinkle with sea salt and freshly ground black pepper and serve.
Cooking time does not include cooking time for the bacon.
Potatoes, Old French Style


Ingredients:
onion, garlic clove, flour, olive oil, olive oil, parsley, ground nutmeg, lemon, juice and zest of

Directions:
Preheat oven to 450 degrees.
Wash and cut potatoes in quarters.  Leave skins on.
Parboil the potatoes in  boiling water for 3 to 5 minutes. Drain.
Mix flour, 1/4 cup oil, and remaining ingredients in a large bowl.  Add potatoes and toss to coat.
Place in a buttered baking dish and drizzle a little more oil on the top.
Bake 20 to 25 minutes, or until nicely browned and tender, stirring halfway through cooking time.
Okinawa Somen With Salted Pork and Kimchi


Ingredients:
bean sprouts, pork broth, salt pork, cucumber, sesame seeds

Directions:
Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper.
Chop the garlic chives into small pieces then slice the cucumber into thin strips.
Slice the salted pork into thin pieces.
Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking.
Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.
Crispy Calamari Rings
Category: appetizers-and-snacks
By nbrock_85

Lightly battered calamari with a kick. Delicious appetizer and ready in minutes! Serve with marinara or your favorite sauce for dipping.

Ingredients:
4 cups vegetable oil for frying
1 pound squid, cleaned and sliced into rings
1 tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste  (Optional)
¼ teaspoon ground white pepper
½ cup all-purpose flour
1  lemon, cut into wedges
¼ cup marinara sauce, warmed

Directions:
Preheat oil to 370 degrees F (185 degrees C) in a deep fryer, deep frying pan, or pot. Coat squid with garlic powder, onion powder, salt, oregano, basil, parsley, paprika, cayenne, and white pepper in a medium bowl. Mix thoroughly. Add flour and toss to dredge. Fry squid in the hot oil, in batches if needed, until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough and chewy. Drain on paper towels. Serve with lemon wedges and marinara sauce.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 437.9
Fat: 29.4 g
Saturated fat: 4.6 g
Carbohydrates: 26.7 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 18.7 g
Cholesterol: 230.4 mg
Sodium: 557.5 mg
Basque Tomatoes


Ingredients:
tomatoes, parsley, olive oil, tarragon vinegar, Dijon mustard, garlic clove, sugar, salt, pepper, black olives

Directions:
Slice tomatoes and arrange in a shallow dish. Sprinkle with parsley., Combine remaining ingredients, except olives, drizzle over tomatoes., Garnish with olives.
Mango Tomato Pasta


Ingredients:
pasta, olive oil, garlic, diced tomatoes, cumin, black beans, frozen corn, kosher salt, cilantro, mango

Directions:
Boil water and add pasta.
Heat olive oil in a saute pan on med heat and add garlic and tomatoes, saute Add cumin and jalapeno if you'd like, continuing on med heat.
After several minutes, add black beans and corn, continuing on med heat.
Just as the pasta is about to finish cooking, add the salt, cilantro, and mango to the tomatoes.
Remove pasta from water and drain.
You can either plate the pasta and add the tomato mixture on top or add the pasta to the tomatoes in the pan and stir together and then serve.
Asopao De Gandules Con Camarones


Ingredients:
water, long grain rice, sazon goya con culantro y achiote, tomato paste, oregano, bay leaves, salt, adobo seasoning, shrimp

Directions:
"In a large 8QT pot, add all ingredients. Bring to a boil and cook for about 10 minutes. Bring heat to medium, continue cooking until is not to watery and not too dry."
Roasted Tomato Salsa


Ingredients:
tomatoes, shallots, garlic, sea salt, fresh rosemary, chilies, lemon, extra virgin olive oil, dark brown sugar

Directions:
Preheat oven to 325f degrees.
Cut the tomatoes into quarters and place them on a baking tray.
Peel the shallots and garlic and add them to the roasting pan.
Sprinkle with sea salt.
Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
Do not let them burn or blacken or they will have a bitter taste.
Leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
Place in a bowl.
Remove the outer layer of skin from any shallots that have toughened.
Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
Strip the rosemary leaves from the woody stem and chop them finely.
Add half to the tomato and shallot mixture and mix lightly.
Soak the chillies in hot water for about 10 minutes until soft; drain.
Remove the stalks, slit them and scrape out the seeds with a sharp knife.
Chop the flesh finely and add it to the tomato mixture.
Stir in the lemon rind and juice, the olive oil and the sugar.
Mix well, taste and add more salt if needed.
Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
It will keep up to a week in the fridge.
Note: Use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour.
Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.
Chicken and Sausage Gumbo


Ingredients:
flour, onions, bell peppers, celery ribs, garlic, bay leaves, dried thyme leaves, chicken, andouille sausages, scallion, fresh parsley, file powder

Directions:
Season the chicken with salt, pepper and Creole seasoning.
Brown quickly.
Brown the sausage, pour off fat and reserve meats.
In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly.
This cooks the vegetabels and also stops the roux from cooking further.
Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage.
Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls.
Accompany with a good beer and lots of hot crispy French bread.
Weight Watchers Cinnamon Spice Popcorn


Ingredients:
powdered sugar, ground cinnamon, nutmeg, ground allspice, table salt

Directions:
Place the popcorn in a large bowl; spray with nonstick spray, tossing well.
In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, allspice and salt. Sprinkle over the popcorn, tossing all the while until well coated. Yields about 2 cups per serving.
Apple Pie by Grandma Ople
Category: desserts
By MOSHASMAMA

This was my grandmother's apple pie recipe.  I have never seen another one quite like it.  It will always be my favorite and has won me several first place prizes in local competitions.  I hope it becomes one of your favorites as well!

Ingredients:
1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8  Granny Smith apples - peeled, cored and sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 512.2
Fat: 26.7 g
Saturated fat: 11.1 g
Carbohydrates: 67.8 g
Sugars: 40.3 g
Dietary fiber: 5 g
Protein: 3.6 g
Cholesterol: 30.5 mg
Sodium: 240.8 mg
Jello Ribbon Cubes


Ingredients:
"gelatin"

Directions:
Grease a 9 x 13 inch baking dish with mayonnaise.
Jello mixture: Mix 1 package green jello with 1 envelope of Knox gelatin, add 1 cup hot water.
Pour in baking dish and refrigerate for at least 20 minutes.
Milk mixture: Dissolve 2 packages Knox gelatin with¼ cup cold water, then add¾ cup hot water.
In another bowl, mix the can of Eagle brand milk with 1 cup boiling water, then add this to the Knox mixture.
Divide this mixture into 3 equal parts (about 1 cup each].
After your first jello layer has set, pour 1 part of the milk mixture over it and refrigerate for at least 20 minutes.
Immediately mix one package of red jello with Knox gelatin and 1 cup hot water and set aside to cool.
Alternate your layers green, white, red, white, etc.
;letting each layer set for at least 20 minutes.
Chill well, then cut into small cubes and eat with fingers.
If any mixture starts to gel before time to pour it, put the bowl into another bowl of warm water.
Do not pour any mixture over another layer while it<U+0092>s still warm, cool first.
Cut into one inch squares.
Place on a platter.
Grilled Tri Tip Roast
Category: main-dish
By Jennifer W

Marinated meat with delicious flavor.

Ingredients:
⅓ cup Italian salad dressing
¼ cup water
¼ cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
2 (2 1/2 pound) beef tri-tip roast

Directions:
Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Prep time: 15 mins
Cook time: 35 mins
Total time: 5 hrs 5 mins
Yields: 10 servings

Calories: 550.2
Fat: 29.3 g
Saturated fat: 10.2 g
Carbohydrates: 5.3 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 62.8 g
Cholesterol: 185.9 mg
Sodium: 866.3 mg
Tess's Nice-Breath Biscuits


Ingredients:
whole wheat flour, cornmeal, of fresh mint, dried mint, parsley, water

Directions:
Preheat oven to 350°F.
Combine flour, cornmeal, mint and parsley in large bowl.
Add oil and water, mix thoroughly.
Roll out to 1/4-inch thickness on floured surface and cut into desired shapes with cookie cutters.
Bake for 40 min, or until lightly browned.
Let biscuits dry in oven several hours.
Store in airtight container in refrigerator.
Yoghurt & Carrot Dip


Ingredients:
carrot, yoghurt, garlic, salt, olive oil, lemon juice, ground walnuts

Directions:
"Scrape the carrots and grate them. Whip yoghurt with remaining ingredients, throw in the carrot and mix well."
Lemon Tarts


Ingredients:
character(0]

Directions:
Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.
Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.
When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.
Big Bubba's Crock Pot Clam Chowder


Ingredients:
minced clams, salt pork, bacon, onion, celery, water, salt, pepper, half-and-half, cornstarch, fresh parsley

Directions:
"In a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. Add celery, water, salt and pepper. Cover and cook for 3 hours on high or until vegetables are tender. During the last hour of cooking add the half and half and cornstarch that you have blended together. Be sure to heat through before serving. Garnish with the parsley and serve with crusty French bread of crackers."
Chicken Stroganoff


Ingredients:
boneless skinless chicken breast halves, all-purpose flour, butter, half-and-half cream, fresh parsley, garlic, ground nutmeg, sour cream, green onions

Directions:
In a shallow dish or bowl, season flour with salt and pepper to taste.
Dredge chicken in seasoned flour to coat.
In a large skillet, brown coated chicken in melted butter or margarine until golden.
In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic,mushrooms, nutmeg and browning sauce.
Mix all together and pour mixture over chicken in skillet.
Reduce heat to low and let simmer, covered, for 1 hour.
Stir in sour cream and heat through, but DO NOT BOIL!
Top with chopped green onion and serve over rice or noodles.
Tennessee Cornbread


Ingredients:
butter, vegetable shortening, white cornmeal, all-purpose flour, sugar, salt, baking powder, baking soda, buttermilk, egg

Directions:
Prepare Corn Bread: Heat oven to 350°.
Put butter in 9x5x2 inch loaf pan.
Place in oven to let butter melt.
Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
Add buttermilk and egg to cornmeal-flour mixture.
Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
Set loaf pan aside to cool.
Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
If possible, use a pan with a nonstick finish.
Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
Bake for 1 hour or until a cake tester comes out clean.
Bread should be very light golden brown.
Remove pan from oven and immediately turn bread out onto a breadboard.
Let cool about 5 minute.
and cut into thick slices.
Serve with plenty of butter or honey butter (makes 1 loaf of bread].
Easy Chicken Zucchini Saute


Ingredients:
mushroom, zucchini, onion, olive oil, chicken cutlets, flour, diced tomatoes, red wine vinegar, salt

Directions:
About 45 minutes before serving, thickly slice mushrooms and zucchini, chop onion.
in a 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook zucchini until tendercrisp and lightly browned; remove to plate.
In same skillet, in 1 more tablespoon hot oil, cook mushrooms until browned; remove to bowl.
Coat chicken with flour. In same skillet, in 2 tablespoons hot oil, cook chicken until lightly browned and juices run clear when pierced, about ten minutes. Remove to bowl with mushrooms.
In skillet drippings over medium heat, cook onion until tender and browned. Stir in 1/2 cup water.
Return chicken mixture to skillet; add tomatoes, vinegar, and salt. Heat to boiling. Reduce heat to low; simmer uncovered for 5 minutes.
Add zucchini and heat.
Sang Khaya Lapov (Pumpkin Custard Dessert)


Ingredients:
pumpkin, unsweetened coconut milk, palm sugar, salt, vanilla extract

Directions:
Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry.
In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles.
Pour mixture into pumpkin. Don’t fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat.
Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!
Vermont Pork Chops-For 2


Ingredients:
maple syrup, brown sugar, Dijon mustard, salt, fresh ground black pepper

Directions:
Mix maple syrup, brown sugar and mustard together and set aside. Remove fat from pork.
Heat a small nonstick skillet on medium-high heat. Spray with vegetable oil spray.
Brown pork 2 minutes, turn and salt and pepper the cooked side.
Brown second side 2 minutes.
Lower heat to medium, cover with a lid and cook 2 minutes or until pork is cooked through. Note: Watch carefully, don't overcook or you will dry the chops out.
Meat thermometer should read 160 degrees. Remove to cutting board and cut into 2-inch slices.
Add sauce to skillet and heat 1 minute, scraping up any brown bits in the skillet.
Serve pork with sauce spooned on top.
Bag End Brown Bread


Ingredients:
milk, eggs, butter, honey, brown sugar, baking soda, salt, whole wheat flour

Directions:
Blend first five ingredients in large bowl.
Add soda and salt; mix well.
Stir in flour and nuts.
Pour into well-greased 9" or 10" bread pan; aprinkle seeds on top, as much as you like.
Cover loosely with tin foil, shiny side up, and bake at 350 degrees for 40-50 minutes until toothpick inserted in center comes out clean. Serve hot!
Roast Beef with Peppercorn-Herb Crust


Ingredients:
boneless bottom round roast, garlic, kosher salt, black peppercorns, dried rosemary, dried marjoram, flour, water

Directions:
Dry the meat with paper toweling.
Make 6 1-inch deep slits about equidistant apart along the roast and slip a clove of garlic inside (make more slits with more garlic if you like].
Place the roast in a roasting pan.
Drag out your mortar, spice mill, or sledge hammer, and crush the peppercorns along with the other 3 cloves of garlic, the salt, and the herbs and mix them into a paste (add a touch of oil if desired].
Prepare to get your hands dirty- grab some of the paste and rub it into the roast and pat it down evenly across the surface.
If you find yourself needing a bit more, make some, but this amount should do.
Cover the roasting pan with plastic wrap and marinate in the fridge 6 hours or overnight.
A few hours before you plan to start roasting, pull the roast out of the fridge and let it bring up to room temp, and let it sit that way for an hour.
Preheat your oven to 200 degrees F.
Place the roasting pan in the oven and go read a book, because this is slow roasting- at about 2 hours and 15 minutes, you might start checking on it.
You want the internal temp to come up to 110F, you should use an instant read thermometer or have had a thermometer stuck in the roast in a center part not touching the bone.
When it gets to 110F, turn the oven up to 500F- this is going to give it a fabulous crust.
Watch it closely now, and when it gets to 135F you can take it out and have a nice med-rare roast (for med, go till 150, and for well-done, go to 160].
Remove the roast from the pan and put it on your platter, but don't dare carve it for 15-20 minutes or you'll lose all the juices inside.
Degrease all the pan juices in the roaster, the add the beef stock to that, scraping up the browned bits at the bottom.
Mix the flour with the water in a small dish.
Heat the pan juices, and stir the flour slurry into it, stirring constantly until it comes to a boil and thickens.
Serve the gravy with your sliced beef, if desired.
Brewmaster's Spaetzle


Ingredients:
eggs, sage, nutmeg, beer, garlic, flour, olive oil

Directions:
Saute garlic in oil.
Mix eggs, yolks, nutmeg, and beer* until blended.
Stir in the garlic.
Add flour until a thick batter-like consistency is achieved.
Boil water in a large pot.
Push spaetzle through spaetzle maker or colander into boiling water; and simmer for 1-2 minutes.
Strain spaetzle and spread out on a cookie sheet. Lightly oil and allow to cool.
When ready to serve, heat olive oil and saute spaetzle until golden brown.
*Beer choice- preferably a brown ale/lager that isn't too bitter. A continental lager like a Munich Dunkel would be my choice. Though a Bock, Maibock, Oktoberfest, Vienna, or Dark American Lager would work.