xiaoxl/recipe_data huggingface dataset:
Blackened Chicken
Category: meat-and-poultry
By Karena

Great on a summer's day with fresh corn and mashed potatoes.

Ingredients:
½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

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

Calories: 135.1
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 24.7 g
Cholesterol: 67.2 mg
Sodium: 204.7 mg
Coconut Macaroons


Ingredients:
unsweetened coconut, Splenda sugar substitute, salt

Directions:
Preheat oven to 325 degrees., Combine coconut, splenda, flour and salt in mixing bowl., Stir in egg whites and almond extract: mix well., Drop by teaspoon onto lightly greased baking sheet., Bake 20 to 25 minutes, or until edges are golden brown., Watch closely, they burn easily., Remove from baking sheet immediately., Cool on rack., Once cooled store in an airtight container., Makes about 8 cookies.
Fig Brandy


Ingredients:
dried figs, sugar, liquid honey, brandy

Directions:
Clean and sterilise a large kilner jar.
put in the sugar, figs and honey.
pour in a full bottle of brandy.
mix around, seal and leave in the fridge for about a month.
Then drain the liquid into a bottle (through a fine sieve/filter if you want].
save the figs for cooking (but remember they are laced with brandy !].
Moo Goo Gai Pan I


Ingredients:
boneless skinless chicken breast, cornstarch, dry sherry, salt, black pepper, gingerroot, garlic clove, mushroom, water chestnuts, butter

Directions:
In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
Marinate for 15 minutes.
Combine the stock and the remaining 1 tablespoon of cornstarch.
Set aside.
Heat the oil in a wok over medium-high heat until very hot but not smoking.
Add the ginger and garlic and stir-fry for 1 minute.
Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
Add the mushrooms and stir-fry for 1 minute more.
Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
Add in the water chestnuts and heat through.
Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
Simple Peanut Butter Banana Bread
Category: bread
By LaurasFaves

Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack.

Ingredients:
¾ cup peanut butter
⅓ cup shortening
⅔ cup white sugar
1 cup mashed very ripe banana
2  eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 4x8-inch loaf

Calories: 336
Fat: 17.9 g
Saturated fat: 4.1 g
Carbohydrates: 37.9 g
Sugars: 17.4 g
Dietary fiber: 2.1 g
Protein: 8.7 g
Cholesterol: 37.4 mg
Sodium: 355.1 mg
Chili Rellenos


Ingredients:
whole green chilies, monterey jack cheese, flour, eggs, flour

Directions:
Drain chilies,Gently open and insert a slice of cheese.Dredge in flour and set aside on a plate.I salt and pepper the flour.
Beat egg whites to a stiff peak stage.Set aside.
Seperately mix egg yolks with 3 TBS flour.It will be thick.
Take a spoon of whites and gently fold into yolks.continue folding whites into yolks til they are combined.
Heat oil to about 350.
Dip chilies in batter and then put into hot oil.Fry on each side til golden brown.About 2 minute on each side.
Serve with salsa on top some refried beans and some warmed tortillas.
Penne and Vodka Sauce
Category: main-dish
By Rick Naylor

One of the best and easiest recipes I have tried. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish. This is also very good with shrimp added in the last few minutes of simmering.  If you like spice, add a dash or 2 of red pepper flakes.

Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1 ½ cups tomato sauce
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned.  Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream.  Simmer uncovered for 10 to 12 minutes. Stir every few minutes. Stir in pasta, and heat through.   Serve with Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 795.3
Fat: 35.2 g
Saturated fat: 17.1 g
Carbohydrates: 87.9 g
Sugars: 7.5 g
Dietary fiber: 5.1 g
Protein: 23.9 g
Cholesterol: 84.1 mg
Sodium: 928.9 mg
Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League


Ingredients:
parmesan cheese, cream cheese, eggs, heavy cream, bacon, onion, blue cheese, Tabasco sauce

Directions:
Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan. Set aside.
Combine cream cheese, eggs, and cream in mixer.
Saute bacon until crisp; drain and chop finely.
reserve 1 tablespoon drippings and saute onion until clear.
Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
Pour into a prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.
Bake 1 hour and 40 minutes at 300 degrees.
Turn off oven and let "cake" set for 1 hour.
Remove pan from water and cool 2 hours.
Curried Rice With Raisins


Ingredients:
onion, butter, raisins, curry powder, salt, pepper, basmati rice, water

Directions:
Cook rice in 2 cups of water. Basmati rice is hard to ruin.  It cooks fast and is exactly 2 to one ratio water to rice.  1 cup uncooked Basmati will take 10 to 20 minutes to cook.
While rice is cooking melt butter in skillet.
Chop onion and saute in butter until translucent.
Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top.  If not, transfer rice and curry mix to a larger bowl.
Mix well and enjoy.
Pesto Pasta Primavera With Shrimp


Ingredients:
pine nuts, olive oil, shrimp, pesto sauce, frozen sugar snap peas, cherry tomatoes, bocconcini, fresh basil

Directions:
Cook pasta according to package directions; drain, reserving 1/2 cup cooking water.  Meanwhile, heat large, deep skillet over medium heat.  Add pine nuts; cook, stirring, until just golden, 1-2 minutes.  Remove nuts from pan; reserve.
In same skillet, heat oil.  Add shrimp; cook, stirring, until just turning pink, 1-2 minutes.  Add squash; cook until slightly softened, 2-3 minutes.  Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through.  Remove from heat; stir in tomatoes, bocconcini and basil.  Serve sprinkled with pine nuts.
Roasted Bok Choy
Category: side-dish
By Percy Lee Owen

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

Ingredients:
2 pounds baby bok choy, halved
2 tablespoons liquid amino acid (such as Bragg®)
4 teaspoons olive oil
6 slices fresh ginger
3 cloves garlic, sliced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon fines herbs
½ teaspoon dried basil
⅛ teaspoon red pepper flakes
freshly ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy. Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 82.9
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 7.6 g
Sugars: 2.8 g
Dietary fiber: 2.9 g
Protein: 4.7 g
Sodium: 479.2 mg
Southwestern Chopped Salad With Cilantro Dressing


Ingredients:
romaine lettuce, black beans, orange bell pepper, cherry tomatoes, corn, green onions, cilantro, fresh lime juice, garlic clove, olive oil, white wine vinegar, salt

Directions:
Finely chop romaine, bell pepper, tomatoes, and green onions., Place all ingredients in a large bowl and stir to combine., Toss with desired dressing., Cilantro Dressing:, Puree all ingredients in a blender or food processor until smooth., Taste and adjust seasonings if necessary., Makes about 3/4 cup.
Homemade Teriyaki Sauce
Category: side-dish
By 303lissy

Simple and easy homemade teriyaki sauce. Never buy a bottle again! Keep careful watch over sauce when it's over heat. Increase or reduce the amount of garlic, onion, and ginger to your liking. While hot, pour immediately over chicken, veggies, stir fry, etc., or store in an airtight container in the refrigerator for a week.

Ingredients:
½ cup low-sodium soy sauce
½ cup white sugar
¼ cup cider vinegar
1 tablespoon water
1 ½ teaspoons garlic powder
½ teaspoon onion powder
½ teaspoon ground ginger
1 tablespoon cornstarch

Directions:
Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat. Add cornstarch and mix thoroughly. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

Prep time: 5 mins
Cook time: 13 mins
Total time: 18 mins
Yields: 1 cup

Calories: 64.8
Carbohydrates: 15.4 g
Sugars: 13 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Sodium: 532 mg
Calico Salad


Ingredients:
green beans, red kidney beans, green pepper, red onion, sugar, cider vinegar, salt, pepper, chickpeas, black beans

Directions:
Drain canned vegetables., Combine vegetables, peppers and red onion., Add sauce and marinate overnight for best taste.  Stir often.
Cheddar Cheese Popcorn Beer Soup


Ingredients:
butter, celery ribs, sweet onion, cayenne pepper, beer, milk

Directions:
Add first 5 ingredients to heavy soup pot and lightly saute.
Add remaining ingredients (using empty soup cans to measure the milk and beer] Heat to simmer.
When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.
Quick Red Curry Soup
Category: soups-stews-and-chili
By Doug Matthews

Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!

Ingredients:
¼ cup red curry paste
2 tablespoons olive oil
3 cups coconut milk
3 cups chicken stock
2  limes, juiced
1  lime, zested
2 cups cherry tomatoes
1 tablespoon chopped fresh cilantro
1 pound shrimp
1 (14 ounce) can bean sprouts, drained
1 cup chopped cooked chicken
salt and ground black pepper to taste

Directions:
Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes. Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes. Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes. Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 306.2
Fat: 28.7 g
Saturated fat: 17.6 g
Carbohydrates: 8.1 g
Sugars: 0.4 g
Dietary fiber: 2.1 g
Protein: 19.2 g
Cholesterol: 100.2 mg
Sodium: 557 mg
Yummy Chili Casserole


Ingredients:
ground beef, onion, celery, diced tomatoes with juice, corn, cheddar cheese

Directions:
Preheat oven to 350 degrees.
In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat.
Add the celery, chili, tomatoes, taco sauce and corn.
Heat thoroughly, reduce heat to low and allow to simmer.
Meanwhile, prepare the noodles according to package directions.
When cooked, place them in a 9x13 inch baking dish.
Pour the meat mixture over the noodles, stirring well.
Top with the cheese.
Bake at 350 degrees F for 25 minutes, or until cheese is completely melted and bubbly.
Potato and Cauliflower Mash


Ingredients:
potatoes, cauliflower, garlic cloves, olive oil, fat free cream cheese

Directions:
Boil potatoes, cauliflower and garlic until tender., Drain well.  Mash with rest., Re-heat if needed., YUM!
Chef Dirk’s Leg of Lamb,Lamb Merguez & Brown Crimini M


Ingredients:
leg of lamb, cremini mushrooms, red onion, olive oil, red wine, Dijon mustard, fresh garlic, of fresh mint, fresh parsley, cracked black pepper, kosher salt, egg, white wine, extra virgin olive oil, porcini mushroom, saffron, lemon, kosher salt, cracked black pepper

Directions:
For Marinate: Mix all ingredients, add salt to taste. In separate bowls coat the lamb and the mushrooms and marinate for 24 hours.
For Mopping Sauce: Add together all ingredients, whisk heavily so everything mixes together - let refrigerate for a minimum of 6 hours up to overnight.
For Kabobs, place ingredients in this order: Diced leg, onion, mushroom, onion, merguez sausage, onion. Repeat for as long as your kabob skewer is able to handle and rotate evenly.
Before using this mopping product, start with a high heat grill in order to sear in the juices and to form your crust on the lamb (about 4- 5 minutes while rotating should be good]. Adjust coals to lower temperature to a medium-high heat and using a brush coat the Kabobs with a generous layer of the Greek Yogurt mopping sauce. Let brown and bubble and continue to coat until you have reached the internal temperature of 142 degrees F on the sausage. The leg of lamb should come out medium rare at 125 degrees. This is why it is important to cut the leg of lamb larger than the sausage so you can have a juicy cut of lamb well mopped, flavorful mushrooms and spicy merguez all on the same plate.
Cheesy Bake Ravilolis


Ingredients:
spinach, garlic cloves, stewed tomatoes, olive oil

Directions:
Steam the raviolis if frozen or just a quick blanching.
Add garlic, italian seasoning, olive oil, stewed tomoatoes and spinach put in blender.
Put raviolis in pan, pour sauce on top and add cheese.
Place in oven on 350 and bake for 30 minutes or until cheese is to your liking.
Corn Fritters With Green Chile Buttermilk Dip


Ingredients:
olive oil, bell peppers, poblano chile, garlic clove, buttermilk, sour cream, sugar, fresh basil leaves, fresh lemon juice, canola oil, corn, all-purpose flour, baking powder, fresh tarragon, lemon zest

Directions:
For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.].
For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don’t overmix—a few lumps are okay.].
Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.
Air Fryer BBQ Cheddar-Stuffed Chicken Breasts
Category: meat-and-poultry
By thedailygourmet

Bacon-wrapped chicken breast stuffed with a mixture of Cheddar cheese, bbq sauce, and chopped cooked bacon.

Ingredients:
3 strips bacon, divided
2 ounces Cheddar cheese, cubed, divided
¼ cup barbeque sauce, divided
2 (4 ounce) skinless, boneless chicken breasts
salt and ground black pepper to taste

Directions:
Preheat an air fryer to 380 degrees F (190 degrees C). Cook 1 strip of bacon in the air fryer for 2 minutes. Remove from air fryer and cut into small pieces. Line the air fryer basket with parchment paper and increase the temperature to 400 degrees F (200 degrees C). Combine cooked bacon, Cheddar cheese, and 1 tablespoon barbeque sauce in a bowl. Use a long, sharp knife to make a horizontal 1-inch cut at the top of each chicken breast, creating a small internal pouch. Stuff each breast equally with bacon-cheese mixture. Wrap remaining strips of bacon around each chicken breast. Coat chicken breast with remaining barbecue sauce and place into the prepared air fryer basket. Cook for 10 minutes in the air fryer, turn, and continue cooking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 379
Fat: 18.9 g
Saturated fat: 8.9 g
Carbohydrates: 12.3 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 37.7 g
Cholesterol: 114.3 mg
Sodium: 986.7 mg
Cranberry Kiss


Ingredients:
spiced rum, cranberry juice, lemon wedge

Directions:
Add Captain Morgan Original Spiced Rum, collins mix, and cranberry juice in ice-filled highball glass and stir.
Garnish with lemon.
Enjoy!
Spinach Lemon Chicken Breast


Ingredients:
fresh spinach, onion, olive oil, all-purpose flour, salt, pepper, boneless skinless chicken breasts, butter, chicken broth, dry white wine, fresh lemon juice, garlic

Directions:
Preheat oil in skillet.  Cook spinach and onion over medium heat until just wilted.  Remove from skillet and set aside.
Combine flour, salt and pepper.  Dredge chicken in flour.
Melt butter in skillet.  Add chicken.  Cook about 4-5 minutes per side, just until golden brown. Remove chicken to heated dish.
Add broth, wine, lemon juice and garlic.  Deglaze pan and cook sauce about 2 minutes, until reduced by half.  Add spinach.
Plate chicken over starch of choice (rice, potatoes or pasta].  Pour spinach and sauce over all to serve.
May be served "family style" by placing all on a single large platter.
Garlic Cream Sauce for Chicken/Seafood/Pasta


Ingredients:
light margarine, butter, garlic, all-purpose flour, chicken broth, vegetable broth, nonfat sour cream

Directions:
Melt margarine on stovetop and add garlic., Saute 1 minute., Add flour and stir another minute., Add chicken broth and cook stirring until sauce thickens., Stir in sour cream., Serve over chicken, seafood, pasta or a mixture.
Blue Hawaiian


Ingredients:
light rum, blue curacao, cream of coconut, pineapple, cherries

Directions:
Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.
Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
Chiles Rellenos Cornbread


Ingredients:
baking powder, baking soda, salt, sour cream, eggs, green chilies

Directions:
Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.
In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt. In a large bowl, whisk the sour cream, eggs, and creamed corn. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.
Crock Pot Apple Butter


Ingredients:
apples, cinnamon, sugar, clove

Directions:
Put apples in a crock pot and cook overnight on high or 9 hours., In the morning, add  cinnamon, sugar and cloves., Cook all day on low or 10 to 12 hours.
Barley-Butternut Squash Pilaf


Ingredients:
olive oil, yellow onion, pearl barley, low sodium chicken broth, water, dried sage, dried thyme, salt, fresh ground pepper, lemon peel

Directions:
Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper.  Cook 3 minutes, stirring often.  Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
Add broth, water, sage thyme, salt and pepper to taste.  Cover; heat to boil.  Reduce heat to a simmer; cook covered until barley is just tender about 35 minues.  Remove from heat, stir lemon zest.
Traditional Russian Borscht


Ingredients:
bulk pork sausage, diced tomatoes, garlic cloves, beets, carrots, russet potato, cabbage, fresh dill, red wine vinegar, sour cream

Directions:
"In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns.  When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered,  for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time]. Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill."
Majarete - corn pudding dessert


Ingredients:
corn, sugar, coconut milk, vanilla, salt, cinnamon sticks, cinnamon, water

Directions:
Scrape off the grains from the cobs using a knife.
Mix all the ingredients (except the cinnamon powder] and blend.
Pass the mixture through a strain and reserve (it should have a milky consistency].
Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
When it becomes thick turn off the heat.
Serve immediately in small bowls sprinkling the top with the cinnamon powder.
Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.