xiaoxl/recipe_data huggingface dataset:
Moroccan Cooked Pepper Salad
Category: salad
By HIMEESGIRL

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Ingredients:
2  green bell peppers
3 tablespoons olive oil
4  fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

Directions:
Preheat the oven broiler. Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop. Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 96.1
Fat: 8.4 g
Saturated fat: 1.1 g
Carbohydrates: 5.6 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Sodium: 450.8 mg
Corn-Mushroom Casserole


Ingredients:
flour, cream cheese, whole kernel corn, swiss cheese, butter

Directions:
Stir flour into cream-style corn. Add cream cheese and onion salt.
Heat over moderate heat until cheese dissolves. Stir mushrooms and whole-kernel corn in hot mixture.
Stir in Swiss cheese.
Pour into greased 1 1/2-quart casserole. Cover and bake for 30  minutes at 350 degrees.
Meanwhile toss bread crumbs with melted butter and chill throughly. Uncover casserole and top with cheese chilled crumbs.
Return to oven and continue baking another 20 minutes.
Sweet and Spicy Bacon


Ingredients:
brown sugar, cayenne, black pepper, bacon

Directions:
Preheat oven to 350°F.
Stir together brown sugar, cayenne, and black pepper in a small bowl.
Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven for 20 minutes.
Turn slices over and sprinkle evenly with spiced sugar.
Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
Agnes Baked Rice With Beef


Ingredients:
butter, onion, tomato juice, rice, water, pepper, paprika, green olives, cheese

Directions:
in casserole mix butter raw rice.
meat olives onion and seasonings.
add tomato juice and boiling water.
mix.
cover.
bake 2 hours 350 first hour 250 2nd hour 1/2 hour before serving top with cheese and melt.
Jicama and Tropical Fruit Salad
Category: salad
By Juliana Hale

Jicama [HEE-kah-mah], also called a Mexican turnip or Mexican potato, is a starchy root vegetable you can eat raw. It soaks up the flavor of the fruits in this salad and still keeps its crunch.

Ingredients:
2 cups thinly sliced jicama
1 cup roughly chopped mango
1 cup roughly chopped pineapple
4  kiwis - peeled, sliced, and quartered
3 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh mint leaves
2 teaspoons honey
1 teaspoon lime zest

Directions:
Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 65.1
Fat: 0.3 g
Carbohydrates: 16.4 g
Sugars: 10.6 g
Dietary fiber: 3.3 g
Protein: 0.9 g
Sodium: 3.1 mg
Cherry Bundt Cake


Ingredients:
butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, maraschino cherries, icing sugar

Directions:
Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt.  Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition.  Fold in cherries.  Turn batter into greased 12-cup bundt or tube pan.
Bake at 350F for 65-75 minutes.  Cover with foil for last 10 minutes if becoming too brown.  Cool in pan 10 minutes.  Remove from pan; cool completely.  Dust with icing sugar before serving.
Helpful Hint:  A white icing drizzle is a pretty alternative decoration.
Add-An-Ingredient Risotto


Ingredients:
arborio rice, zucchini, carrots, shrimp, chicken, bouillon cube, hot water, white wine, parmesan cheese, garlic, pepper, basil, oregano, fresh ground black pepper

Directions:
Get a large, deep frying pan and heat oil.
Put rice into pan and fry for a couple minutes, then add 1 cup water and wine.
Stir occasionally, until water is nearly absorbed, then add another 1/2 cup water, stock cube, vegetables and shrimp or chicken, if using.
Repeat, stirring and adding water until rice is cooked.
This may take more or less than 4 cups, so taste occasionally and add water until you're happy.
Add garlic and herbs in the last five minutes, to taste.
Spoon onto plates and sprinkle parmesan cheese over dish.
For Vegetarian do not use meat, seafood, or poultry.  Do not use a broth made from these.
Italian White Bean and Sausage Stew
Category: soups-stews-and-chili
By Chef John

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Ingredients:
1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1  bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Directions:
Soak beans in cold water, 8 hours to overnight. Drain beans and set aside. Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes. Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water. Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked. Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt. Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 9 hrs 45 mins
Yields: 6 servings

Calories: 668.5
Fat: 38.6 g
Saturated fat: 13.1 g
Carbohydrates: 42.6 g
Sugars: 2.5 g
Dietary fiber: 1.9 g
Protein: 36.2 g
Cholesterol: 75 mg
Sodium: 1989.1 mg
Wonderful Buttermilk Cornbread


Ingredients:
sugar, eggs, unsalted butter, baking soda, bacon, yellow cornmeal, flour, buttermilk, heavy cream, salt

Directions:
Preheat oven to 375°F.
Rub cast iron skillet with raw bacon.
Melt butter in skillet over low heat.
In large bowl add eggs and sugar, mix well.
Add buttermilk, cream and baking soda; mix together.
Add cornmeal, flour, and salt; mix well.
Pour batter into prepared pan.
Bake 30-40 minutes.
Remove from pan and enjoy!
Pennsylvania Dutch Potato Filling
Category: side-dish
By Shauna Rhoads

These potatoes are perfect for Thanksgiving and Christmas!  They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother.  I cut it down by a third for my family of 4.  But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :(  I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)

Ingredients:
10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3  onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Directions:
Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two. Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches. Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices. After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency. Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil. Bake in the preheated oven until the dressing is browned, about 1 hour.

Prep time: 1 hr 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 2 9x13-inch pans

Calories: 544.1
Fat: 25 g
Saturated fat: 15.2 g
Carbohydrates: 72.1 g
Sugars: 6.2 g
Dietary fiber: 8 g
Protein: 10 g
Cholesterol: 62.8 mg
Sodium: 975.8 mg
Parmesan-Garlic Chicken Strips


Ingredients:
parmesan cheese, garlic powder, black pepper, chicken breasts

Directions:
In a large bowl, mix the first 4 ingredients.
Moisten chicken by rinsing with water.
Add chicken to bowl and toss to coat well.
Place chicken on a foil-lined baking sheet.
Bake 15-20 minutes at 400 degrees or until chicken is cooked and juices run clear.
Serve with marinara sauce, ranch, or your favorite dipping sauce!
Radish Dip


Ingredients:
cream cheese, red radish, green onion top

Directions:
Cream cheese until smooth (I have found this works best if you leave it out of the refrigerator for a short time].
Add radishes, onion tops and salt.
Mix together and chill for 1 hour or more.
Serve with wheat crackers.
You can also mix all ingredients together in a food processor for a smoother blend.
Spinach Tart - Spinach Pie


Ingredients:
all-purpose flour, salt, unsalted butter, milk, butter, spinach, golden raisin, eggs, heavy cream, parmesan cheese, salt, pepper, pine nuts

Directions:
Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball.
Wrap in plastic wrap and refrigerate for 1 hour.
Pre-heat oven to 350 degrees.
Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
Line the prepared pan with the pastry dough and trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
Mix well and season with salt and pepper to taste.
Pour into the pastry-lined tart pan and top with the pine nuts.
Bake in oven until it is golden, about 40 minutes.
Remove, let cool slightly and then transfer to a serving dish.
Serve this spinach recipe luke warm or cool.
Jessica's Easy Turkey and Black Bean Chili


Ingredients:
garlic, onion, ground turkey, tomato sauce, black beans, diced tomatoes, chili powder, cayenne pepper

Directions:
In a large pot, over medium-high heat, saute garlic and onion in oil until onions become slightly tender.
Add ground turkey, stir occasionally until cooked throughout.
Once cooked add remaining ingredients (be sure NOT to drain canned items], stirring after each item is added.
Reduce heat and simmer for 15 minutes or so, until heated through and flavors are well blended.
Curry Dressing


Ingredients:
mayonnaise, honey, curry powder, salt, pepper

Directions:
"Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides."
Meatballs With Fancy Sauce


Ingredients:
whole berry cranberry sauce, ketchup, brown sugar, beef broth

Directions:
Combine first 4 ingredients in slow cooker.
Turn heat to high, and let mixture come to a boil, about 30-60 minutes.
Place thawed meatballs in with sauce.
Cover and cook on low for 2 hours.
Remove meatballs to a serving dish with slotted spoon and serve with toothpicks, as appetizers, or for supper.
Amish Country Casserole
Category: uncategorized
By Rebekah Rose Hills

Super cozy and creamy, a few staple ingredients combine to create a veggie-filled casserole easy enough for a busy weeknight.

Ingredients:
1 pound lean ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1 teaspoon salt
½ teaspoon black pepper
1 (8 ounce) package uncooked egg noodles
1 (14.5 ounce) can petite diced tomatoes
1 (10.75 ounce) can  condensed tomato soup, undiluted
1 cup cottage cheese
1 cup sour cream
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking. Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot. Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top. Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 551.1
Fat: 28.8 g
Saturated fat: 14.7 g
Carbohydrates: 41.6 g
Sugars: 7.6 g
Dietary fiber: 2.7 g
Protein: 30.8 g
Cholesterol: 119.3 mg
Sodium: 1134.2 mg
Ww Friendly Chili


Ingredients:
olive oil, lean ground beef, onion, garlic cloves, bell pepper, chili powder, ground cumin, tomatoes, red kidney beans, black beans, salt, nonfat sour cream, scallions

Directions:
In a large pot or dutch oven heat oil over medium high heat.
Add beef and cook until browned (3-5 minutes].
Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes].
Stir in tomatoes and beans (see my changes in the description], and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes].
Serve topped with sour cream and scallions, if desired.
So Easy Pasta Salad With Crab


Ingredients:
tri-color spiral pasta, feta cheese, bell peppers, black olives, onion, green peppers

Directions:
Cook pasta according to directions on box; drain.  Slice the Greek peppers and black olives.
Place pasta in large serving bowl and add all the ingredients except the dressing.  Start to add the dressing, tossing while you pour.   Keep adding dressing until all pieces in bowl are lightly coated with dressing.
Cover and refrigerate for at least 24 hours before serving.  Mix every few hours so the flavors are even.
ASIAN CHICKEN SALAD–


Ingredients:
red pepper flakes, honey, hoisin sauce, rice vinegar, ponzu sauce, sesame seeds, iceberg lettuce, red cabbage, green cabbage, carrot, celery, green onions, pickled ginger, chicken breasts, roasted cashews, mandarin oranges, cilantro

Directions:
To make the dressing --  In a small bowl, infuse oil by combining sesame oil with red pepper flakes; whisk and let it sit for 1 ½ to 2 hours. Later, place a fine sieve over a mixing bowl and pour in the oil mixture; discard red pepper flakes. Add honey, hoisin, rice vinegar and ponzu; whisk until blended and set aside.
To assemble the salad, combine iceberg lettuce, green & red cabbage, red & yellow peppers, carrots, celery, green onions and pickled ginger; toss gently. Add grilled chicken, toasted sesame seeds, cashews and mandarin segments. Toss again before adding chopped cilantro; toss. Pour on the salad dressing and toss until ingredients are well coated.
Plate salad and sprinkle with crispy chow mein noodles. Make 2 large servings.
To cook chicken in the oven….
Preheat oven at 400ºF. Line a baking dish with foil and lightly spray with cooking oil. Place chicken breasts and drizzle olive oil over; season with pepper, salt, dried basil and garlic salt. Cook until no longer pink and the internal temperature reach 165ºF, about 22 to 25 minutes. Remove from the heat and let it rest 5 minutes before slicing.
Mango Fool


Ingredients:
mangoes, ginger, confectioners' sugar, lime juice

Directions:
Peel and cut the mangoes into small pieces and dump them in a blender.
Put aside enough slices to garnish.
Add the ginger, sugar and lime juice to the blender and blend until smooth.
In a separate bowl, whip the cream (I would suggest an electric mixer] until peaks form.
Fold the mango mixture into the whipped cream, a bit at a time.
Stir, then gradually add more, until they are all mixed together.
Pour the mixture into bowls and chill for one hour before serving.
Curried White & Wild Rice


Ingredients:
wild rice, sweet butter, scallion, green pepper, mushroom, long grain rice, salt, pepper, curry powder

Directions:
Preheat oven to 350 degrees.
In a large saucepan, bring 3 quarts of water to a boil.
Add wild rice and cook, uncovered, for 10 minutes.
Drain well.
In a large heavy dutch oven, melt butter over medium heat.
Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
Add parboiled wild rice and long grain rice and toss well to coat with butter.
Add remaining ingredients and mix well.
Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
Allow to cool 5 minutes before serving.
Fudge Brownies (Kitchenaid Mixer)


Ingredients:
margarine, butter, sugar, vanilla, eggs, all-purpose flour, salt, walnuts, pecans

Directions:
Melt 1/2 cup margarine/butter and chocolate in small saucepan over low heat; set aside to cool.
Place remaining 1/2 cup margarine/butter, sugar and vanilla in mixer bowl.
Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 6 and beat about 2 minutes.
Turn to Speed 4.
Add eggs, one at a time, beating about 15 seconds after each addition.
Stop and scrape bowl.
Add cooled chocolate mixture.
Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl.
Add all remaining ingredients (flour, salt, nuts].
Turn to Stir Speed and mix until well blended, about 30 seconds.
Pour into greased and floured 13x9x2-inch baking pan.
Bake at 350 degrees for 45 minutes.
Cool in pan on wire rack and cut.
Pumpkin Spiced and Iced Cookies


Ingredients:
all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, butter, margarine, sugar, Libby's canned pumpkin, eggs, vanilla, walnuts, powdered sugar, milk, vanilla

Directions:
Heat oven to 375°F and grease cookie sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.
Beat butter and sugar in large bowl with mixer till creamy. Beat in pumpkin, eggs and vanilla. gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoonfuls on sheets. Bake 15-20 minutes till edges are brown. Cool on sheets for 2 minutes; remove to racks cool completely. Spread on glaze.
Glaze:  Combine 1 cup powdered sugar, 1- 1/2 tbsp milk and 1/2 tsp vanilla in small bowl;  mix well.
Blackberry Avocado Salad With Balsamic Vinaigrette


Ingredients:
butter, pecan halves, fresh blackberries, avocado, extra virgin olive oil, honey, garlic clove, dijon-style mustard, sea salt, fresh ground black pepper

Directions:
Melt butter in a small skillet over medium heat. Saute pecans until lightly browned. Set aside until cool.
To make dressing, whisk all dressing ingredients together and set aside.
Place all salad ingredients in a large bowl and gently toss to combine. Pour dressing over salad and gently toss to coat.
Meatless Chili


Ingredients:
onion, green pepper, celery, tomato juice, pinto beans, black beans, Mexican chili beans, garlic powder, ground pepper, salt, cheddar cheese, sour cream

Directions:
Saute onion, green pepper, and celery in olive oil.  (This step can be omitted if hurrying].
Combine all ingredients (except optional additions] in a 5 qt slow cooker.  Mix well.
Cover and cook on low for 7-8 hours.
If desired, add cooked noodles prior to serving.
If desired, top each bowl with shredded cheddar cheese and/or sour cream.
Gerard's Paella


Ingredients:
olive oil, garlic, chicken, yellow onions, diced tomatoes, saffron threads, short-grain rice, garbanzo beans, green beans, jumbo shrimp, clams, mussels, lemons

Directions:
Heat the paella pan (or any large, flat bottomed saute pan] over medium-high heat, add olive oil and garlic and fry the peppers (Add more peppers if you want to serve some as an appetizer.]
Remove peppers and set aside.
Add chicken parts to the pan, turning to sear all sides.
When chicken is golden, add the onions and saute until translucent.
Add the tomatoes and the stock and reduce the sofrito base down for about a half hour.
Meanwhile, crush the saffron with the smoked paprika in a mortar and pestle and add it to the stock.
After a half hour, stir in the rice and let it simmer for about 20 minutes.
Important: Do not stir or cover the rice; as the rice cooks, add the vegetables and the garbanzo beans.
During the final 10 minutes, poke the shrimp and shellfish into the rice mixture so that they will cook.
You will know the dish is done when you can smell the smoky odor of the rice caramelizing on the bottom of the pan, and all the liquid is absorbed by the rice.
Finish with squirts of lemon and leave lemon wedges in the paella pan or perched along the rim.
Zingy Jello Salad


Ingredients:
lime Jell-O gelatin, boiling water, small curd cottage cheese, Miracle Whip

Directions:
Empty both boxes of jello into a large bowl and add boiling water.  Stir to dissolve and let cool.(I set in refrigerator for about 10-15 minutes.].
Add Miracle Whip and beat to a smooth consistency.
Add cottage cheese and pineapple with the syrup.  Mix and refrigerate until set up.
Note-I have also made this with sugar free jello,1%cottage cheese,lite Miracle Whip, and pineapple in its own juice for a lower sugar/calorie/fat version and it works just as well.
Blueberry Kefir Smoothie


Ingredients:
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Directions:
Place kefir and blueberries in a blender or Magic Bullet. Whirl around for less than a minute. Pour into a cup, sprinkle with cinnamon, flax, honey or anything else if you want!
Bon Apetit :].
Homemade Grenadine


Ingredients:
pomegranate juice, sugar, lemon juice

Directions:
Bring pomegranate juice and sugar to a boil over moderate heat, stirring until sugar is dissolved.
Simmer until reduced to about 1/2 cup, about 10 minutes.
Remove from heat and stir in lemon juice.
Cool to room temperature.