xiaoxl/recipe_data huggingface dataset:
Lemon Coconut Cookies


Ingredients:
butter, granulated sugar, lemons, all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, ginger, cinnamon, quick oats

Directions:
Preheat oven to 375 degrees Fahrenheit
Juice and zest lemons then set aside in separate bowls
In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth
Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed]
Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar.
Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet.
Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper.
Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.
Coriander Lime Shrimp


Ingredients:
fresh lime juice, orange marmalade, garlic cloves, salt, coriander sprig, olive oil, soy sauce, hot red pepper flakes, large shrimp, oranges, endive, coriander sprig

Directions:
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping.
In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
Peel oranges and slice horizontally.
Wash endive leaves.
Arrange orange slices and endive on a plate.
Drain shrimp, discarding marinade and lightly pat dry between paper towels.
In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
Place shrimp atop orange and endive salad.
Garnish with coriander sprigs and drizzle with reserved dipping sauce.
Watermelon Jellies
Category: desserts
By sueb

Watermelon rind candy tastes like gumdrops!

Ingredients:
¼ cup white sugar, or as needed
1 cup diced watermelon rind, white parts only
1 ½ teaspoons salt
½ cup water
½ cup white sugar
1 ½ teaspoons lemon grass, chopped

Directions:
Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment. Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan. Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl. Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more. Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 cup

Calories: 31.6
Carbohydrates: 8.1 g
Sugars: 7.5 g
Sodium: 174.7 mg
Unbelievable Boiled Meatloaf


Ingredients:
ground beef, salt, pepper, bay leaf, parsley, eggs, onion, tomato sauce, potatoes

Directions:
Mix well-egg, salt, pepper, cracker crumbs together.
Add ground Beef and onion.
Add 4 tbsp water (depending on consistency of meatloaf].
Form into a round flat on bottom loaf.
Bring 2 qt of water to a boil in a 4 qt pot.
Make a "zig zag snake" out of 2 ft aluminum foil-crinkled and formed into a zig zag snake about 1/2 tall Place foil "zig zag snake" on bottom of pot.  Put meatloaf on top of foil snake. (this prevents it from burning on the bottom of the pan].
Add meatloaf to boiling water, cover, bring back to full boil. approx 15 minutes.
While meatloaf is cooking, peel and quarter potatoes.
Add potatoes around the sides of the meatloaf.
Medium boil for approx 20 minutes.
Drain off 1/2 water, discard.
Add tomato sauce, continue boiling until cooked down into gravy-like consistency, approx 45 min to hour.
Sauce will thicken from the potato starch in water, making a light tomato gravy.
Remove meatloaf from pot, place on large plate.  Slice meatloaf.
Remove potatoes and place around meatloaf.
Serve the tomato gravy on side.  We love this with steamed Brussels Sprouts and carrots.
Moroccan Carrot Salad


Ingredients:
carrot, lemon juice, sugar, olive oil, salt, garlic clove, paprika, ground cumin, dried parsley flakes, ground cinnamon

Directions:
Cut carrots into 2" x 1/4" strips.  (If you buy the baby carrots instead of whole carrots, this becomes a lot easier!].
Steam carrots for approximately 5 minutes, or until tender-crisp.
While carrots are steaming, combine remaining ingredients.
Spoon over hot carrots, tossing 'til well coated.
Chill several hours.
Empire State Muffins


Ingredients:
apples, sugar, raisins, blueberries, carrot, all-purpose flour, baking powder, baking soda, salt, cinnamon, eggs

Directions:
In a large bowl combine apples and sugar., Gently fold in cranberries, carrots and nuts., Combine dry ingredients and add to bowl., Mix well to moisten dry ingredients., Combine eggs and oil and stir into apple mixture., Fill 18 greased muffin tins 2/3 full., Bake at 375 for 20- 25 minutes., Cool 5 minutes before removing from tins.
Steve's Famous Garlic Home Fries
Category: side-dish
By BACHELORSTEVE

Home fries with lots of flavor - a big hit every time!

Ingredients:
¼ cup butter or margarine
4 (8 ounce) russet potatoes, quartered and sliced
1 clove garlic, minced
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons chopped fresh chives

Directions:
Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly. Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 139.3
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 20 g
Sugars: 0.9 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Cholesterol: 15.3 mg
Sodium: 120.5 mg
Chicken Avocado Salad


Ingredients:
green bell pepper, onion, Hass avocado, fresh cilantro leaves, lime juice, salt, pepper, ground cumin, cayenne pepper, mayonnaise

Directions:
Mix everything together in a large bowl., Gently stir to mix evenly.
Triple Chocolate Fudge Brownies


Ingredients:
bittersweet chocolate, unsalted butter, sugar, vanilla extract, eggs, salt, all-purpose flour

Directions:
Preheat oven to 350°.  Grease and flour a 13x9-inch pan.
In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
Stir until smooth.  Remove bowl from heat; let mixture cool until it is lukewarm.
Stir in the sugar and vanilla extract.  Add eggs, one at a time, stirring well after each.
Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
Let cool completely in pan on a rack, then cut it into bars.
Daddy's Bloody Mary


Ingredients:
tomato juice, vodka, fresh lemon juice, fresh lime juice, Worcestershire sauce, fresh ground black pepper, celery, lime wedges

Directions:
Combine all ingredients except for celery & lime wedges., Pour into glasses, and garnish with celery stick and lime.
Apple Bars
Category: desserts
By S. Powell

Granny Smith apples work well in this recipe.

Ingredients:
½ cup melted butter
1 cup white sugar
1  egg
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 cup apples - peeled, cored and finely diced
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 9 bars

Calories: 327.8
Fat: 19.4 g
Saturated fat: 7.5 g
Carbohydrates: 36.8 g
Sugars: 24.1 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 47.8 mg
Sodium: 151 mg
Air Fryer Fried Green Tomatoes
Category: side-dish
By lutzflcat

Fried green tomatoes are about as southern as you can get, comfort food at its best. An air fryer will allow you to put a healthier, but still totally delicious, version on the table.

Ingredients:
2  green tomatoes, cut into 1/4-inch slices
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
½ cup buttermilk
2  eggs, lightly beaten
1 cup plain panko bread crumbs
1 cup yellow cornmeal
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil, or as needed

Directions:
Season tomato slices with salt and pepper. Set up a breading station in 3 shallow dishes: pour flour into the first dish; stir together buttermilk and eggs in the second dish; and mix breadcrumbs, cornmeal, garlic powder, and paprika together in the third dish. Dredge tomato slices in flour, shaking off the excess. Dip tomatoes into the egg mixture, and then into the bread crumb mixture, making sure to coat both sides. Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil. Place breaded tomato slices in the fryer basket, making sure they do not touch each other; cook in batches if necessary. Brush the tops of tomatoes with olive oil. Cook for 12 minutes, then flip the tomatoes and brush again with olive oil. Cook until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

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

Calories: 219.2
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 39.6 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 7.6 g
Cholesterol: 62.8 mg
Sodium: 165.9 mg
Disneyland's Blue Bayou Monte Cristo Sandwich


Ingredients:
red currant jelly, water, half-and-half, red currant jelly, water, egg, salt, white pepper, all-purpose flour, baking powder, swiss cheese, smoked ham, confectioners' sugar, currant jelly

Directions:
CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.
Mexican Beans
Category: side-dish
By sheilamichael

Wonderful Mexican beans to serve as a side dish with your meal.

Ingredients:
2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1  fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Directions:
Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 24 servings

Calories: 221.4
Fat: 9 g
Saturated fat: 2.9 g
Carbohydrates: 24.5 g
Sugars: 1.2 g
Dietary fiber: 6.1 g
Protein: 10.5 g
Cholesterol: 12.9 mg
Sodium: 166.6 mg
Chef Joey Z's Slow Cooker Limas (Vegan)


Ingredients:
dried baby lima beans, water, vegan margarine, molasses, yellow mustard, salt, vegan sour cream

Directions:
Make sure the Lima beans have been cleaned, rinsed and drained.
Combine the water, margarine, molasses, mustard, and salt in the bowl of a 2.5 to 3-quart crock pot.  Stir all together.  Add in the Lima beans and stir again to coat.
Cover and cook for 8 hours on low or 6 hours on high.
Stir the beans often during the cooking process.  After 8 hours on low check the beans to make sure they are soft.  Stir in the sour cream and serve.
Bon Appetit!
Cheesy Buttery Puff


Ingredients:
milk, Velveeta cheese, Philadelphia Cream Cheese, eggs, fresh chives

Directions:
HEAT oven to 375°F.
SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 minute or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
BAKE 20 to 25 minute or until puffed and golden. Serve immediately.
Healthy Living:
Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Substitute:
Prepare using 1/2 teaspoons freeze-dried chopped chives.
Nutrition Information Per Serving (regular velveeta and cream cheese]: 200 calories, 15g total fat, 8g saturated fat, 180mg cholesterol, 450mg sodium, 7g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 20%DV calcium, 6%DV iron.
Nutrition Information Per Serving (2% Velveeta]: 170 calories, 11g total fat, 5g saturated fat, 165mg cholesterol, 470mg sodium, 8g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 4%DV iron.
Vegetable Fritters With Caramelised Onions


Ingredients:
carrots, sweet potatoes, green onions, ground coriander, ground cumin, cornstarch, eggs, plain yogurt, olive oil

Directions:
Preheat oven to 180C (350F].
For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside.
Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl.
Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well.
Divide mixture into 8 and, pressing firmly, shape each portion into a patty.
Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides.
Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through.
Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.
Instant Hot Cocoa Mix


Ingredients:
powdered sugar, powdered milk, salt, cornstarch, cayenne pepper

Directions:
Mix all ingredients together and store in an airtight container., To make, fill cup 1/4 to 1/2 full with mix and pour in hot water or warm milk.
Ranch Salad


Ingredients:
low-fat buttermilk, salsa, light mayonnaise, fresh parsley, lemon juice, sugar, dry mustard, salt, iceberg lettuce, cherry tomatoes, green onions

Directions:
Combine the first 8 ingredients (buttermilk through salt] in a blender; process until smooth.
Combine lettuce and remaining ingredients in a large bowl.
Add 1 cup dressing; toss well.
Serve immediately.
Remaining dressing will keep in the refrigerator for up to 2 weeks.
Red Lentil Loaf


Ingredients:
dried red lentils, rolled oats, egg substitute, egg, water, cooked brown rice, carrot, low sodium soy sauce, scallions, garlic cloves, dried sage

Directions:
Cook your lentils.
Preheat oven to 350°F  Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
Whisk egg replacer and water until light and foamy.
In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
Press mixture into loaf pan and bake for 40 minutes.  Remove from oven and let stand 5 to 10 minutes before slicing.
Serve with a red pepper sauce.
Directions for the lentils per request:
3 cups water to 1 cup dried red lentils.
Stove top, you are looking at 15 to 20 minutes.
Pressure cooker, 5 to 7 minutes.
That should give you 1 2/3 cup cooked lentils.
DO NOT SOAK.
Ww Lemon Chicken (For One)


Ingredients:
lemon juice, honey, garlic, soy sauce, water, cornflour, chicken breast fillets

Directions:
Combine the lemon juice, honey, ginger, garlic, soy sauce, stock powder and half the water in a jug. Set aside.  Combine the remaining water and the cornflour and set aside.
Heat a small-medium fry pan over medium-hot heat.  Add chicken and stir-fry for 2-3 minutes.  Add the vegetables and cook until heated through and tender, about 3-5 minutes. Remove from pan.
Add the contents of the first jug to the same pan.  Cook, stirring for about 30 seconds.  Add the water & cornflour mix and stir until mixture thickens.
Return the chicken and vegetables to pan.  Cook gently, stirring to coat with sauce, until heated through.
Italian Breadcrumb Artichokes


Ingredients:
artichokes, parmesan cheese, garlic cloves, green onions, parsley, celery, green bell pepper, black pepper, salt, olive oil

Directions:
Wash the artichokes and allow to dry upside down to drain.
Once dry, cut the stems so the artichoke will stand upright.
Remove the tough outer leaves at the base and cut about 1" straight off the top.
With kitchen shears, snip off the point of each outer leaf.
Slightly open the center and outer leaves, preparing for stuffing.
In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil.  Thoroughly combine mixture.
Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing  firmly into leaves.
Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke.  Repeat process, stuffing remaining artichokes.
Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
Carefully remove artichoke from pot.
Let cool slightly.
Irish Coffee


Ingredients:
strong black coffee, brown sugar, heavy cream, boiling water, nutmeg, cinnamon

Directions:
Boil water and fill the glass mug to warm through. Dump out water.
Pour whiskey in glass, add coffee, sugar. Stir to combine.
Shake or vigorously stir heavy cream. Do NOT whip - the idea is to have frothy cream, not whipped stiff peaks. Gently float the cream on top of the coffee.
Optional: sprinkle nutmeg and/or cinammon on top.
(Copycat) Chi Chi's Cornbread


Ingredients:
egg, butter, sugar

Directions:
"Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9x13 pan for 20-25 minute."
Smoky Pork Tinga Tacos (Slow Cooker)


Ingredients:
yukon gold potatoes, boneless pork shoulder, diced tomatoes with juice, canned chipotle chiles, canned chipotle chile puree, Worcestershire sauce, dried oregano, garlic cloves, salt, chorizo sausage, corn tortillas, queso fresco, avocados

Directions:
Spread potatoes over bottom of a slow cooker and top with pork. In a large bowl, mix the undrained tomatoes with the chipotles, chipotle canning sauce, worcestershire, oregano, garlic, optional onion and 1 1/2 tsp salt. Pour the mixture evenly over the meat and potatoes. Cover and slow cook on high for 6 hours.
When you are ready to eat, fry the optional chorizo in a medium skillet until thoroughly done, about 4 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces (sized for wrapping in tortilla's].
If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.
Taste & season with additional salt if you think it needs it.
Serve with warm tortillas, crumbled fresh cheese & avocado.
Note: If you do not have a slow cooker, it says you can do this in a medium sized heavy pot. Lay pork in the pot, top with potatoes, cover with tomato mixture, set lid in place and braise in a 300 degree oven for 2 to 2 1/2 hours until pork is completely tender.
Dilled Cucumbers (Finnish Recipe)


Ingredients:
cucumbers, salt, cucumber, dried dill weed

Directions:
Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!].
Sprinkle with salt, mix, let them set in a bowl until they draw water out. Then squeeze them tightly.
Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.].
Pear Vinaigrette
Category: side-dish
By Jill Tall

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Ingredients:
1  ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

Directions:
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

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

Calories: 101.1
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 3.6 g
Sugars: 2.2 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 59.7 mg
Pink Diamond


Ingredients:
white Creme de Cacao, milk

Directions:
"Combine all ingredients with ice in a cocktail shaker and shake vigorously. "Paint" a large martini / wide rimmed glass with cold, thick fudge from a squeeze bottle. Start at the bottom of a very dry glass and spin the stem while moving the stream of fudge up to the top rim. Strain contents of shaker into painted glass. Then float a swirl of fudge on the top of this, and serve."