xiaoxl/recipe_data huggingface dataset:
Spicy Cajun Omelet


Ingredients:
light olive oil, white mushroom, salt, cayenne pepper, dry white wine, yellow onion, celery, green bell pepper, garlic cloves, fresh basil, fresh thyme, eggs, water, butter

Directions:
Heat 1/3 tbls. of the oil in a medium saute pan; add the  mushrooms and 1/8 teaspoons salt. Sear the mushrooms over high heat until golden, then add a few splashes of wine to the pan and cook for 1-2 minutes, until the pan is nearly dry. Move the mushrooms to a bowl and set aside.
Heat the remaining 1/2 tbls. oil in the pan and add the onion; saute over medium heat until it begins to release its juices, 3-4 minutes, then add the celery, peppers, 1/4 teaspoons salt, 1/8 teaspoons cayenne, and the garlic. Saute for about 15 minutes, until the vegetables are tender. Combine the vegetables, mushrooms, basil, and thyme; add the salt and cayenne to taste.
Season the eggs with 1/4 teaspoons salt and a few pinches of pepper; add the water and whisk. Melt the butter in an omelet pan if you have one, if not, use a nonstick skillet. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. As the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the cheese. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet. Enjoy!
Seafood Aspic


Ingredients:
tomato juice, unflavored gelatin, lemon juice, vinegar, Worcestershire sauce, horseradish, celery, scallion, green bell pepper, baby shrimp, mayonnaise

Directions:
Dissolve lemon jello in hot tomato juice.
Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.].
Add celery, scallions, green bell pepper, crab and shrimp.
Pour into 9X13 glass dish.
Chill until set, overnight is best.
Before serving, "frost" with mayonnaise, or  serve the mayo alongside.
Enjoy!
Frozen Mocha Almond Shake


Ingredients:
almond butter, low-fat milk, vanilla extract

Directions:
Combine all of the ingredients except for the frozen yogurt in blender; blend until well combined.
Add the frozen yogurt; blend until just combined.  Serve at once.
Makes 2 servings.
Lemon Torte With Raspberries


Ingredients:
boiling water, fresh raspberries, sugar

Directions:
Dissolve jello in boiling water.  Stir in thawed lemonade and skim milk.  Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.
After chilling, beat mixture with mixer on med. speed for 5-6 minutes, or until fluffy.
Arrange angel food on bottom of a spring form pan.  Pour gelatin over cake and cover.  Refridgerate 4 hours or more.
Mix raspberries and sugar.  Cute cake in wedges and top with raspberries.
Cinnamon Pie
Category: desserts
By Sharon Miller

This recipe was from our great-grandmother. Always a family favorite and a holiday must. Thin but flavorful.

Ingredients:
1 cup white sugar
1 ½ tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch salt
1  egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups milk
1 (10 inch) unbaked pie crust

Directions:
Preheat oven to 400 degrees F (205 degrees C). In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk. Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best). Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.

Yields: 1 -10 inch pie

Calories: 301.7
Fat: 13.6 g
Saturated fat: 4.9 g
Carbohydrates: 41.2 g
Sugars: 27.3 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 34.5 mg
Sodium: 192.1 mg
Copycat of Starbucks® Lemon Bread
Category: bread
By SB

A Starbucks® favorite that you can copycat in your own kitchen. Recipe shared with me by a friend. Delicious with a cup of fresh-brewed coffee.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (4.3 ounce) package non-instant lemon pudding mix
½ cup vegetable oil
4  large eggs
8 ounces sour cream
½ cup milk
6 tablespoons freshly squeezed lemon juice
2 ½ cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack. Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 55 mins
Yields: 2 loaves

Calories: 477.4
Fat: 20 g
Saturated fat: 5.1 g
Carbohydrates: 70.8 g
Sugars: 49.5 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 72 mg
Sodium: 371.9 mg
Easy Fruit Cobbler
Category: desserts
By Rosemarie Reeher

This cobbler can be made with peaches, apples, cherries, or berries.

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
¾ cup white sugar
¾ cup milk
¼ cup butter
2 cups sliced fresh peaches

Directions:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish. Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9 inch cobbler

Calories: 200.4
Fat: 6.4 g
Saturated fat: 4 g
Carbohydrates: 34 g
Sugars: 21.8 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 17.1 mg
Sodium: 173.7 mg
Hard Rock 'N Roll Chili


Ingredients:
lean ground beef, onion, garlic, tomato paste, Worcestershire sauce, barbecue sauce, chili powder, brown sugar, soy sauce, cumin, salt, onion, red cayenne pepper, whole tomatoes, chili beans, green pepper, celery

Directions:
In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned.
In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt.
Drain fat from beef, then stir in seasoning mixture.
Bring to simmer over medium high heat, and cook, stirring, 5 minutes.
Add tomatoes, chili beans, green pepper, and celery.
Reduce heat to low, and cook, covered 1 hour, stirring occasionally.
Tomato Sushi


Ingredients:
roma tomatoes, nori, water, soy sauce, salt, glutinous rice, rice vinegar, maple syrup, salt, nori

Directions:
Combine 2 sheets nori, water, soy sauce, and salt in a saucepan and simmer. Reduce to half its volume then strain through a fine sieve lined with cheesecloth. Leave to cool.
Take each tomato and score an "X" on one end lightly with a pairing knife.
Drop the tomatoes in boiling water for 30 seconds to a minute.
Transfer the tomatoes in an ice bath.
Peel, quarter, and deseed the tomatoes.
Marinate the tomatoes in the nori reduction for 4 hours.
Whisk together rice vinegar, maple syrup, and salt in a bowl.
Rinse glutinous rice in cold water.
Combine rice and water in a pot. Bring to a boil.
Once boiling, reduce heat to a simmer, cover and cook for 15 minutes.
Pour vinegar and sugar mixture over rice and stir.
With your hands, form rice into "sushi" portions.
Top each portion of rice with tomato sushi and secure with a strip of nori.
Apricot & Orange Smasher


Ingredients:
cinnamon, honey

Directions:
Place apricots in a small pan & just cover with water, simmer until soft., Add to fruit juices in a blender and mix until thick & creamy.
Italian Pizza Crust in Bread Machine
Category: bread
By Stan Silva

A beautiful, soft, and chewy pizza crust with a Italian flare.

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
2 ½ cups whole wheat flour
2 tablespoons olive oil
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt

Directions:
Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine. Select the Dough setting and press Start.

Prep time: 10 mins
Total time: 1 hr 50 mins
Yields: 1 pizza crust

Calories: 162.9
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 28.3 g
Sugars: 0.7 g
Dietary fiber: 4.9 g
Protein: 5.5 g
Sodium: 294.1 mg
Pipi Soup (Nz Clam Chowder)


Ingredients:
clams, garlic cloves, flat leaf parsley, sweet basil, potatoes, sea salt, flour, sherry wine, milk, butter

Directions:
In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened.
Remove clams from pot and reserve liquid for the soup.
Remove the clam meat from shells and chop roughly.
Discard shells and set clam meat aside.
In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent.
Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
Turn up the heat and add the sherry.
Let the alcohol evaporate --this will take about 1 minute.
Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
Add the milk and diced potatoes. Simmer for 10 minutes.
Now add the flour/water mixture and stir well to thicken.
After about 5 minutes, or just before serving, add the chopped clams to the soup, don't do this too early so that you don't overcook them.
Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
Serve soup with a piece of garlic buttered toast.
Instead of Ketchup


Ingredients:
olive oil, lime juice, fresh parsley leaves, fresh basil leaf, fresh cilantro leaves, garlic cloves, salt, black pepper

Directions:
Combine all ingredients in a small food processor., Cover and process until almost smooth, scraping sides as needed., Cover and chill., Use within 2 days.
Chicken Cordon Bleu with Dijon Cream Sauce
Category: main-dish
By Brian Genest

Is it actually French? It's served at every French restaurant here in the States, but I'm pretty sure it's, like, Swedish. Regardless, it's breaded cheese and meat - tough to go wrong. Enjoy!

Ingredients:
2 (6 ounce) chicken breasts
1 teaspoon salt
1 slice ham steak
1 cup shredded Gruyere cheese
toothpicks
2  eggs
3 tablespoons milk
2 cups Italian-style panko bread crumbs
1 cup grated Parmesan cheese
2 cups all-purpose flour
3 tablespoons butter
2 cups whole milk
2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
⅛ teaspoon ground nutmeg, or to taste
3 tablespoons Dijon mustard
1 pinch salt and ground black pepper to taste

Directions:
Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt. Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices. Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks. Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat. Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish. Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more. Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes. Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper. Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 2 servings

Calories: 2227.9
Fat: 105.7 g
Saturated fat: 48.6 g
Carbohydrates: 193.3 g
Sugars: 13.7 g
Dietary fiber: 3.6 g
Protein: 120.1 g
Cholesterol: 520.6 mg
Sodium: 5680.1 mg
Spinach Mushroom Couscous


Ingredients:
salt, extra virgin olive oil, extra virgin olive oil, garlic cloves, onion, fresh mushrooms, kalamata olives, feta cheese, fresh ground black pepper, cilantro

Directions:
Bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
Stir in couscous.  Cover.
Remove from heat; let stand at least 5 minutes.
Heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion.  Saute for 5 minutes or until onion becomes translucent.
Add mushrooms and saute another 5 minutes.
Add spinach and toss well to coat leaves with oil.  Saute 5 minutes.
When the leaves are wilted, remove skillet from heat.  Add prepared couscous, olives,  cheese, lemon juice, pepper, and cilantro.
Mix well and serve.
Yellow Pea and Bacon Soup


Ingredients:
onions, bacon, water, salt, fresh sage

Directions:
Soak the peas overnight in water to cover by 2".
Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.
Pineapple Upside Down Cake Shot


Ingredients:
"vanilla vodka"

Directions:
Pour vanilla vodka and pineapple juice into a shot glass., Add a drop of grenadine, and serve.
Pudding Cake


Ingredients:
butterscotch pudding mix, eggs, water, vanilla extract

Directions:
Preheat oven to 350 degrees.
Grease and flour tube or 10" bundt pan.
Combine all ingredients in a large bowl.
Beat at medium speed with electic mixer for 2 minutes.
Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
Cool in pan for 25 to 30 minutes.
Invert onto serving plate, cool completely.
Fried Tuna With Honey (Atun Frito Con Miel)


Ingredients:
tuna steaks, kosher salt, eggs, ground cumin, dried parsley flakes, saffron thread, honey, flour, olive oil

Directions:
Sprinkle tuna steaks with salt and let stand for 10 minutes.
Combine eggs with ground cumin, parsley flakes, and saffron and whisk together in a shallow dish.
Spread each side of tuna steaks with honey, dredge in flour, then dip in egg mixture.
Pour about 1/8 inch of olive oil into fry pan and heat over medium-high heat.  Then cook to desired doneness, turning over at midpoint.  The late Chef Casas suggests cooking the steaks 4--5 minutes per side.  However, JMHO, a shorter cooking time, more like 2-3 minutes per side, keeps the tuna medium rare to rare.
Simple Baked Asparagus


Ingredients:
fresh asparagus, olive oil, soy sauce

Directions:
Preheat oven to 350°F.
Line a baking pan with foil for easy clean up.
Mix oil and soy sauce and pour onto foil-lined pan.
Prepare fresh asparagus by washing and snapping the ends.
Gently roll the asparagus in the oil and soy mixture.
Sprinkle with salt and pepper (go easy on the salt since soy sauce is salty].
Roast for 10-15 minutes.
Tortellini Rosé (Tortellini With Tomato Cream Sauce)


Ingredients:
mushrooms, garlic cloves, half-and-half, parmesan cheese

Directions:
If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
Stir in cream, and remove from heat.
Toss pasta in sauce until evenly coated.
Sprinkle with cheese, to garnish.
Grilled Garlic and Rosemary Lamb Loin Chops
Category: meat-and-poultry
By seren

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Ingredients:
½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Directions:
Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from the marinade and shake off excess. Discard the remaining marinade. Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 4 chops

Calories: 396.4
Fat: 36.9 g
Saturated fat: 7.9 g
Carbohydrates: 5 g
Dietary fiber: 1.1 g
Protein: 12.9 g
Cholesterol: 47.5 mg
Sodium: 59.2 mg
Chef John's Thai-Style Sweet Chili Sauce
Category: side-dish
By Chef John

Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

Ingredients:
½ cup water
½ cup white distilled vinegar
2 tablespoons fish sauce
½ cup brown sugar
1 tablespoon ketchup
2 teaspoons sambal chili sauce
1 ½ teaspoons cornstarch
6 cloves finely crushed garlic
2 tablespoons finely minced Thai chili peppers (bird's eye peppers)
1 tablespoon fresh lime juice

Directions:
Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat. Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings. If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 cup sauce

Calories: 65.2
Carbohydrates: 16.4 g
Sugars: 14.3 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 310.2 mg
Abe & Louie’s Salad


Ingredients:
bibb lettuce, apple, blue cheese

Directions:
Wash and chop lettuce.  Mix all ingredients together., Top with your favorite dressing.
Banana Pudding Poke Cake


Ingredients:
instant banana pudding mix, milk

Directions:
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours].
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.
Ranch Deviled Eggs


Ingredients:
eggs, mayonnaise, Dijon mustard, paprika

Directions:
Place eggs in medium saucepan; cover with cold water.
Bring to a boil.
Reduce heat; simmer about 15 minutes.
Immediately drain; run cold water over eggs to stop cooking.
Peel eggs; rinse.
Cut eggs in half lengthwise.
With tip of knife, carefully lift out yolks; place in medium bowl.
Mash yolks with fork.
Add salad dressing mix, mayonnaise and mustard; mix well.
Spoon or pipe yolk mixture into egg white halves.
Sprinkle with paprika.
Refrigerate 30 minutes or until chilled.
Chicken and Artichoke Stew


Ingredients:
boneless skinless chicken thighs, coarse salt, pepper, butter, onions, flour, reduced-sodium chicken broth, carrots, dried thyme, artichoke hearts, parsley, cooked white rice

Directions:
Generously season chicken with salt and pepper.  Heat 1 T butter in a Dutch Oven over med-high.  Brown half the chicken on both sides, about 5 minutes.  Transfer to a plate.  Repeat with remaining butter and chicken.  Set aside to cool.
Reduce heat to med.  Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits.  Add onions; cook until golden, about 5 minute  Stir in flour; cook 1 minute more.
Add broth and 1/2 cup water; bring to a boil.  Add carrots, thyme, 1 t salt and 1/2 t pepper.  Simmer til carrots are almost tender, about 5 minutes.
Cut chicken into 1/2 inch chunks and return to pot.  Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
Add artichokes; cook til warmed about 1 minute.  Stir in parsley.  Serve.
Mocha


Ingredients:
nonfat milk, brewed coffee, vanilla extract, Sweet 'n Low

Directions:
Mix hot chocolate mix and milk together in microwave safe mug.
Microwave on high for 30 seconds, stir, then microwave on high for an additional 30 seconds.
Add fresh brewed coffee and stir until blended.
Add vanilla and mapleine extracts, sweetener, and half and half.
Stir and enjoy.
Gremolata


Ingredients:
lemon, rind of, fresh parsley, garlic

Directions:
"Combine ingredients in a bowl and mix thoroughly."