xiaoxl/recipe_data huggingface dataset:
Summer Green Bean Salad


Ingredients:
pine nuts, green beans, olive oil, shallots, white wine vinegar, Dijon mustard, spring onions, fresh dill, lemon, zest of

Directions:
Spread the pine nuts in a dry, heavy skillet.
Toast over medium heat, shaking the pan, until golden, about 5 minutes.
Bring a large pot of salted water to the boil.
Add the beans and cook over medium-high heat until tender, about 8 minutes.
Drain and refresh under cold water; drain.
In a medium pan, heat 2 tblsps of the oil.
Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
Add the vinegar and reduce by half, 1 to 2 minutes.
Scrape the contents of the pan into a large bowl.
Whisk in the mustard and the remaining 4 tblsps of olive oil.
Add the green beans, scallions, dill and lemon zest and toss.
Season with salt and pepper.
The salad can be made up to 3 hours ahead.
Keep covered at room temperature.
Sprinkle with toasted pine nuts and serve.
Beet Borscht


Ingredients:
beets, onion, potatoes, cabbage, diced tomatoes, fresh parsley, fresh dill, sugar, white vinegar

Directions:
"Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream."
Best Banana Nut Muffins


Ingredients:
butter, granulated sugar, eggs, bananas, whole wheat flour, baking soda, salt, vanilla

Directions:
Preheat oven to 350º / 180º., Cream together butter and sugar., Add eggs and crushed bananas., Combine well., Sift together flour, soda and salt. Add to creamed mixture. Add vanilla., Mix until just combined. Do not over mix., Fold in chopped nuts., Pour into greased and floured muffin cups., Bake at 350 for 25 - 30 mins or until golden brown., Wait 1-2 mins before placing muffins on wire cooling rack., Keeps well when refrigerated.
Carmen's Easy Cheesy Breakfast Croissant Sandwich


Ingredients:
"2% low-fat milk"

Directions:
Set the oven to broil.
Lightly pan fry turkey in a skillet sprayed with Pam and set aside.
Whisk egg whites with 2% milk, salt and pepper and scramble in same skillet as turkey.
Cut croissant in half with a serrated knife.
Break cheese slice in half and layer on one side of croissant and then place in oven.
Watch closely and remove when cheese is melted.
Layer turkey on top of cheese followed by eggs, top with other half of croissant.
Fruited Mint Tea


Ingredients:
boiling water, tea bags, mint sprigs, sugar, lemon juice, water

Directions:
Pour the boiling water over the tea and mint sprigs., Cover, and let steep at least 5 minutes., Remove the tea bags and mint, squeezing gently., Stir in the remaining ingredients., Serve over ice with additional mint sprigs as garnish, if desired.
Chimichurri Sauce from Argentina # 2


Ingredients:
olive oil, fresh lemon juice, fresh parsley, garlic, shallots, thyme, oregano

Directions:
"Combine all ingredients and let set for at least 2 hours before serving."
Tex-Mex Mayonnaise


Ingredients:
lemon juice, Dijon mustard, coarse salt, canola oil, canola oil, extra virgin olive oil, hot water, lemon juice, salt, chipotle chile

Directions:
Beat egg yolks on medium speed until slightly thickened.
Add lemon juice, mustard, salt; beat one minute.
Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate].
SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes].
Fold in water, lemon juice, salt & chopped chile.
Serve at room temp; refrigerate leftovers for up to a week.
REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!] egg yolk in another bowl, then beat mayo into it a little at a time.
Savoury Giblets


Ingredients:
chicken livers, garlic powder, onion powder, dry white wine, water, Worcestershire sauce, ground cayenne pepper, salt

Directions:
Combine everything except meat in saucepan and bring to a boil., Add meat and simmer 2 hours til tender., Serve with rice.
Straight from Freezer to the Oven Chicken Thighs With Rosemary


Ingredients:
boneless skinless chicken thighs, butter, lemon juice, rosemary

Directions:
Preheat oven to 375 degrees., Arrange frozen chicken thighs on a lined and greased baking pan., Coat chicken with butter, rosemary, and lemon juice., Bake at 375 for 50 - 60 minutes.
Yummy Poached Lemony Salmon


Ingredients:
salmon fillet, oregano, olive oil, red onion, garlic, carrot, brown sugar, chicken broth, lemon, juice and zest of, peppercorns, white wine, capers

Directions:
Season fillet with oregano, salt and pepper.
Heat oil in a large pan; saute onions, garlic and carrots for 3 minutes over medium high heat; sprinkle brown sugar over onion mixture to caramelize saute for 2 more minutes.
De-glaze with chicken broth, lemon juice and rind and white wine.
Place peppercorns, salmon on top cover and simmer over low flame for 7 minutes. Top with capers and serve.
My Red Beans and Rice
Category: main-dish
By Kelly Hughes

This is the creamy red beans and rice everyone asks me to make.

Ingredients:
1 pound dried red beans
3  andouille sausage links
2 tablespoons butter
2 cups minced onions
1 cup minced green bell pepper
½ cup minced celery
4  bay leaves
1 slice ham steak, cubed, or more to taste
2 tablespoons Creole seasoning, divided
7 cups chicken broth
2 tablespoons chopped garlic
1 cup tomato sauce
2 teaspoons vinegar
½ cup chopped green onions, divided
2 tablespoons chopped fresh parsley
3 cups cooked rice, or to taste

Directions:
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice. Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture. Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours. Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

Prep time: 10 mins
Cook time: 3 hrs 55 mins
Total time: 12 hrs 5 mins
Yields: 6 servings

Calories: 507.7
Fat: 9.3 g
Saturated fat: 3.9 g
Carbohydrates: 80.5 g
Sugars: 7.8 g
Dietary fiber: 21.8 g
Protein: 26.8 g
Cholesterol: 27.4 mg
Sodium: 2123.8 mg
Greeny's Peanut Butter Banana Bread


Ingredients:
plain fat-free yogurt, creamy peanut butter, butter, eggs, granulated sugar, Splenda sugar substitute, brown sugar, all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, ground allspice

Directions:
Preheat oven to 350°.
To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated sugar, Splenda, and brown sugar; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Add chocolate chips, if desired.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
Mexican Soup
Category: soups-stews-and-chili
By Bette Wirth

Simple seasoned chicken and stewed tomatoes soup with spicy taste.  Colorful.  Sprinkle shredded Jack cheese on top of each serving.  Add tortilla chips on each serving plate with soup.

Ingredients:
3  cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½  green bell pepper, chopped
½  red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Directions:
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat.  Simmer 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 335.5
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 37.7 g
Sugars: 7.8 g
Dietary fiber: 9.7 g
Protein: 31.5 g
Cholesterol: 61.9 mg
Sodium: 840.6 mg
6 Points Plus - Pork Chops With Cremini Mushrooms


Ingredients:
salt, ground pepper, water, carrots, cremini mushroom, Worcestershire sauce, dried oregano, thyme

Directions:
Sprinkle the pork chops with salt and pepper.
Spray large nonstick skillet with spray and place over medium-high heat.
Add pork and cook until browned, about 2 min on each side.
Combine soup, water, carrots, mushrooms, worcestershire sauce, oregano, and thyme in a 5-6 quart slow cooker. Mix well.
Place pork chops on top of the vegetables mixture.
Cook, covered, until fork tender (3-4 hrs on high or 6-8 hrs on low].
6 Points plus yields 1 pork chop and 1/2 cup vegetables. 5 Points on previous points program.
Baked Denver Omelet
Category: breakfast-and-brunch
By MOMINOREGON

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

Ingredients:
2 tablespoons butter
½  onion, chopped
½  green bell pepper, chopped
1 cup chopped cooked ham
8  eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 345.4
Fat: 26.8 g
Saturated fat: 12.5 g
Carbohydrates: 3.6 g
Sugars: 2.4 g
Dietary fiber: 0.5 g
Protein: 22.4 g
Cholesterol: 380.8 mg
Sodium: 711.8 mg
Easy Lentil Chili


Ingredients:
lentils, water, olive oil, onions, garlic, salt, cumin, fresh ground pepper, paprika, thyme, crushed red pepper flakes, red wine vinegar, diced tomato, tomato paste

Directions:
Combine lentils and 7 cups of water in a Dutch oven.
Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
Add the vinegar and sprinkle with a little chopped cilantro if desired.
Sweet Potato Barley Risotto in the Crock Pot


Ingredients:
olive oil, onions, garlic, dried rosemary, pearl barley, sweet potatoes

Directions:
Chop your onions finely.
Peel the sweet potato and chop into small pieces.  I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color.
Heat a large skillet over medium heat with the oil in it.  When the oil gets hot add the onions and cook until softened, stirring frequently.
Then add the garlic and rosemary and stir for about a minute.
Stir in the barley and stir until the barley is combined well.
Add the stock and bring to a boil.
Drain the sweet potatoes (if they were in water] and place into a large crockpot.
Pour the boiling stock mixture over top and stir well.
Cook on low for 8 hours until the barley and sweet potato are cooked through.  If possible open the crockpot about halfway through and stir well.
Sweet Ranger Cookies


Ingredients:
brown sugar, butter, eggs, baking soda, baking powder, salt, vanilla, unsweetened dried shredded coconut, flour, oatmeal

Directions:
Preheat oven to 350°.
Cream butter and sugar together.
Mix in eggs.
Add soda, baking powder, salt, vanilla, and coconut; mix well.
Add flour and oatmeal and mix well.
Stir in Rice Krispies.
Drop by spoonfuls on to ungreased cookie sheets.
Bake 12 to 15 minutes.
These cookies have a tendency to become tough and chewy if you overbake them.  If that happens, place then inside a sealed container with a slice of bread.  By the next day the cookies will be nice and soft.
Blackberry Ribbon Pie


Ingredients:
butter, gelatin, boiling water, sugar, fresh blackberries, lemon juice, cream cheese, confectioners' sugar, vanilla, salt, heavy whipping cream

Directions:
In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and up the sides of an un-greased 9-10 inch pie plate. Bake at 350 for 10-15 minutes or until golden brown.
In another bowl, dissolve the gelatin in boiling water. Add the sugar, 1 cup of the blackberries and lemon juice. Refrigerate until partilly set. About 40 minutes to an hour.
In a mixing bowl, beat the cream cheese and confectioner's sugar until smooth. Add the vanilla and salt.
In another mixing bowl, beat whipping cream until stiff peaks form. Fold into the cream cheese mixture. Spread 3/4 cup over the bottom of the crust.
Spread 1/2 cup blackberry mixture over the top. Repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish the pie with the leftover blackberries and whipped cream.
Turkish Eggplant and Potato Kizartma With Tomato Iskender Sauce


Ingredients:
garlic, butter, onion, garlic cloves, red chili peppers, chile, chopped tomatoes, tomato paste, salt, eggplants, potatoes, fresh parsley

Directions:
Garlic Yoghurt:
At least an hour before serving, combine yoghurt and garlic in a small bowl.  Stir, cover and refrigerate.  When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature.
Iskender Sauce:
Melt butter in a small frying pan over a medium heat.
Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
Taste and add salt as required.
Kizartma:
Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it].
Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required.
Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
Keep eggplant warm in the oven while you cook the potatoes.
Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
To assemble:
Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce.  Each stack should have 3 slices each of potato and eggplant.  Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it].
Sprinkle with chopped parsley and serve.
Stir-Fried Lamb With Spring Onions


Ingredients:
lamb fillets, light brown sugar, light soy sauce, dry sherry, cornflour, mushrooms, spring onions, ginger

Directions:
Slice lamb thinly.
Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
Keep about 1 tablespoon (15ml] of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.
My Mom's Best Chili


Ingredients:
ground beef, onion, chili powder, garlic powder, water

Directions:
Mix all ingredients in large saucepan., Cook over low heat for 1-2 hours.
Fluffy Mashed Potatoes


Ingredients:
parsley, sour cream, butter, chives

Directions:
Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven.  Cover with water and bring to a boil over high heat.  Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
Return potatoes to pan; toss briefly over low heat to dry off extra moisture.  Mash warm potatoes with a masher or hand-held electric mixer until chunky.
Gradually add warm broth while mashing until potatoes are desired consistency.  Mix in parsley and season with salt and pepper, if desired.  Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
VARIATION:  To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute.  Do not burn.
Joe's Fusion Chicken Pad Thai
Category: world-cuisine
By Buon Appetito

My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!

Ingredients:
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
salt and ground black pepper to taste
¾ cup white sugar
1 teaspoon ground cayenne pepper
3 tablespoons white wine vinegar
6 tablespoons fish sauce
1 tablespoon creamy peanut butter
1 tablespoon olive oil
5 cloves garlic, minced
4 large eggs, lightly beaten
1 (16 ounce) package pad Thai rice noodles
½ cup fresh bean sprouts
2 cups beef broth
½ cup chopped green onion

Directions:
Bring a large pot of water to a boil. Season chicken with salt and black pepper; set aside. Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl. Coat the inside of a large skillet or wok with olive oil and place over high heat. Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes. Remove chicken and set aside in a bowl. Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes. Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes. Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer. Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes. Drain the noodles. Return chicken to the skillet with eggs and sauce.  Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes. Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes. Sprinkle with green onions to serve..

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 5 servings

Calories: 584.6
Fat: 11.3 g
Saturated fat: 2.7 g
Carbohydrates: 89.7 g
Sugars: 31.8 g
Dietary fiber: 3 g
Protein: 29.4 g
Cholesterol: 200.5 mg
Sodium: 1790.9 mg
Christmas Snack Mix
Category: appetizers-and-snacks
By Cindy Carnes

This is so pretty in a decorative glass container to give to friends, sitters, paper boys, music teachers or co-workers during the holidays.

Ingredients:
1 (16 ounce) jar dry roasted peanuts
2 (14 ounce) packages red and green candy-coated chocolate
1 (14 ounce) package chocolate covered peanuts
1 (7 ounce) jar wheat nuts

Directions:
Mix together the peanuts, red and green candy-coated chocolate pieces, red and green candy-coated chocolate covered peanuts, chocolate covered peanuts and wheat germ nut snacks. Serve in a large bowl or place in decorative glass jars and give as gifts.

Yields: 32 servings

Calories: 313.6
Fat: 20.6 g
Saturated fat: 6.7 g
Carbohydrates: 28 g
Sugars: 21.3 g
Dietary fiber: 2.6 g
Protein: 6.9 g
Cholesterol: 4.6 mg
Sodium: 62.7 mg
Krista's Sticky Honey Garlic Wings
Category: world-cuisine
By MomWhoCooks

These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!

Ingredients:
24  chicken wings, split and tips discarded
¾ cup packed brown sugar
5 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 ½ cups water
5 tablespoons honey
¼ cup reduced-sodium soy sauce
3 tablespoons cornstarch
¾ cup water

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish. Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat. Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 48 pieces

Calories: 337
Fat: 13.4 g
Saturated fat: 3.8 g
Carbohydrates: 35.1 g
Sugars: 30.9 g
Dietary fiber: 0.2 g
Protein: 19.1 g
Cholesterol: 58 mg
Sodium: 332 mg
Barefoot Contessa Pork Loin - Ina Garten


Ingredients:
olive oil, Dijon mustard, ground fennel, kosher salt, fresh ground black pepper, all-purpose flour, white wine, canned broth

Directions:
Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
Lime Tea


Ingredients:
water, black tea, sugar, ginger ale, lime, lime juice, corn syrup

Directions:
"Pour boling water over tea and steep for 5 minutes. Strain. Add sugar and lime skins and let stand for 1 hour. Remove skins from tea and add remaining ingredients. Serve chilled over ice."