xiaoxl/recipe_data huggingface dataset:
Shrimp Lo Mein with Broccoli
Category: world-cuisine
By Anonymous

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

Ingredients:
1 (8 ounce) package spaghetti
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
½ teaspoon garlic powder
½ teaspoon ground ginger
2 teaspoons vegetable oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped broccoli
¼  yellow onion, thinly sliced
3  crimini mushrooms, sliced
2 cloves garlic, minced
2  large eggs

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain. Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves. Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

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

Calories: 833.8
Fat: 14.3 g
Saturated fat: 3.3 g
Carbohydrates: 109.5 g
Sugars: 17.7 g
Dietary fiber: 7.6 g
Protein: 63.9 g
Cholesterol: 531.2 mg
Sodium: 2240 mg
Scotcheroos


Ingredients:
sugar, creamy peanut butter, light corn syrup

Directions:
In large bowl mix sugar, peanut butter and corn syrup.
Microwave on high for 3 minutes. Check every 30 sec. after 2 minutes.  Mixture is done when it starts to boil.
Stir in rice krispies until well coated.
Spray 9x13 pan with non-stick spray.
Spread evenly in pan.
Melt chocolate and butterscotch chips in microwave on high for 1-2 minutes (watch carefully and stir every 30 seconds - do not overcook!].
Spread chocolate sauce over rice krispies.
Allow to cool (may even put in fridge or freezer for a few minutes] and cover.
Coffee Pancakes


Ingredients:
instant coffee, self-raising flour, baking powder, bicarbonate of soda, caster sugar, egg, milk, unsalted butter, unsalted butter, icing sugar

Directions:
Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
Dust with icing sugar.
Fettuccine With Italian Sausage and Olives


Ingredients:
fettuccine pasta, sausages, olive oil, button mushrooms, garlic cloves, green olives, lemon rind, lemon juice, parsley

Directions:
Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.].
Add the pasta and cook till just tender. Drain well.
Cook sausages in a dry pan over medium heat, turning regularly, for at least 10 minutes, or until browned and cooked through. Drain on absorbent paper and cut sausages into 1 cm slices.
Heat oil in a saucepot and add the mushrooms and garlic. Cook, stirring constantly, for at least 2 minutes or until the mushrooms have softened.
Add the sliced sausage, olives, lemon rind, lemon juice, parsley and cream.
Allow it to simmer, stirring occasionally, for about 10 minutes or until reduced by one-third.
Add pasta and cook, stirring occasionally, for about 3 minutes or until the pasta is heated through.
Fresh Fruit with Limeade Dressing


Ingredients:
banana, green grape, fresh strawberries, watermelon, cantaloupe, frozen limeade concentrate

Directions:
In a bowl, combine fruits.
Just before serving, drizzle with limeade concentrate; stir gently.
Betty's Brown Sugar Gum Drop Brownies


Ingredients:
butter, margarine, brown sugar, eggs, baking powder, salt, walnuts

Directions:
Preheat oven to 350°F.
Grease a 10 1/2 x 15 1/2 cookie pan with at least 3/4-inch sides.
Melt butter in microwave, just to melting point.
Stir in brown sugar with mixer; then eggs, one at a time, stirring in well between.
Add flour, salt and baking powder; mix well.
By hand, stir in nuts and gumdrops.
Spread on cookie sheet and bake for 25 minutes.
When almost cool, cut into 1x3-inch bars.
Curry Dip II


Ingredients:
mayonnaise, black pepper, Worcestershire sauce, curry powder, green onions, crazy salt

Directions:
Mix all ingredients together and serve with fresh vegetables.
Let stand in refrigerator for 1 hour before serving; tastes better chilled.
Uyghur Laghman Pulled Noodle Sauce


Ingredients:
udon noodles, beef, potato, green onion, tomatoes, crushed red pepper flakes, star anise, ginger, hot water, soy sauce, bell peppers, pepper, cilantro

Directions:
Cook pasta,drain.
Add oil to wok.
Add mutton or beef; cook until pink.
Add potato.
Add green onion.
Add tomato.
Add red pepper flakes and anise.
Mix  crushed ginger in water; add to meat.
Add soy sauce.
Add peppers and garlic.
Add cilantro.
Top on noodles.( i just add my just cooked noodles to sauce and they soaked up some of the juice ].
How to Make the Perfect Kheer for Any Festival


Ingredients:
basmati rice, sugar, cardamom, pistachios, cashew nuts

Directions:
Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30  minutes.
Now cook it for one whistle and stand till the steam is released.
Check the rice. It should be properly cooked.
Now add milk slowly, stirring the rice continuously.
There should be no lumps in it.
Now put on the gas and bring to boil. Stir continuously.
Put the flame on medium and let it boil, stirring every 5-10 minutes.
When it becomes thick enough, add sugar and mix well.
After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios.
It is ready if you want to serve it hot.
You can also serve it chilled.
Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge.
After 2-3 hours garnish it with rest of the dry fruits and serve.
My Favorite Oatmeal Raisin Cookies


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, rolled oats, quick oats, raisins, eggs, milk, vanilla

Directions:
"Sift together dry ingredients; stir in rolled oats and raisins. Stir in oil, vanilla, eggs, and milk. Beat with a spoon until thoroughly blended. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 400° for 10 to 12 minutes."
Insalata Tricolore
Category: salad
By devilsdancefloor

When I was in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.

Ingredients:
1 large ripe beefsteak tomato, cut into 6 slices
1  ripe avocado, cut into 6 slices
1 large ball of fresh mozzarella cheese, sliced
extra virgin olive oil, for drizzling
balsamic vinegar
coarse sea salt
freshly ground pepper

Directions:
Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle olive oil, then balsamic vinegar over the tops, and season with salt and pepper.

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

Calories: 391.1
Fat: 34.6 g
Saturated fat: 8.1 g
Carbohydrates: 15.4 g
Sugars: 5.9 g
Dietary fiber: 8 g
Protein: 8 g
Cholesterol: 22.4 mg
Sodium: 216.4 mg
Honey Whole Wheat Cornbread


Ingredients:
cornmeal, whole wheat flour, baking soda, salt, nonfat plain yogurt, 2% low-fat milk, eggs, unsweetened applesauce, honey

Directions:
Coat 12-cup muffin tin with cooking spray. Place in oven.
Preheat oven to 425°F.
Whisk together cornmeal, flour, baking soda, and salt.
In separate bowl, whisk together yogurt, milk, eggs, applesauce, and honey.
Mix wet and dry ingredients.
Remove pan from oven and carefully spoon batter into cups. (I fill them about 3/4 full].
Bake for 20 minutes, until golden brown.
Noodle Pad Thai


Ingredients:
fish sauce, lime juice, low sodium soy sauce, water, canola oil, chicken breast, green onions, garlic cloves, ginger, eggs, sambal oelek, bean sprouts, roasted peanuts, chives, lime wedges

Directions:
In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.
In a large bowl, soak rice noodles according to the package’s instructions.
In a wok or deep skillet over medium-high heat, add 2 tablespoons oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.
Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
Return skillet on the burner, reduce heat to medium and add the remaining 2 tablespoons oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tablespoons roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings.
Peanut Butter Blossoms


Ingredients:
flour, sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla, egg

Directions:
Preheat oven to 375 degrees fahrenheit.
Mix dry ingredients in a separate bowl.
Mix shortening, peanut butter, vanilla, milk, and egg in separate bowl.
Combine wet and dry ingredients. Mix until dough is formed.
Shape int balls approximately the size of a standard golf ball.
Fill a small dish with sugar. Roll balls in the sugar until coated.
Place balls on ungreased cookie sheet.
Bake in oven for 10-12 minutes.
Place chocolate kiss in the center of cookie immediatley after cookies come out of the oven.
Cucumber Feta Amazingness


Ingredients:
feta cheese, extra virgin olive oil, lemon juice, baguette, cucumber

Directions:
If using a baguette, toast in the oven for 5-8 minutes or until crusty.
Combine feta, evoo and lemon juice in a bowl - mash it really well.
Slice the bread into 1 inch thick rounds.
Spread a good amount (1 T?] of the feta mixture onto the bread slices/crackers.
Arrange 2 half slices of cucumber on top of each feta pile.
Drizzle with a little evoo and sprinkle with salt and pepper.
Skip the salt if you are using crackers.
Enjoy!
Syrian Bread
Category: bread
By Sue Litster

Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.

Ingredients:
1.063 cups water
2 tablespoons vegetable oil
½ teaspoon white sugar
1 ½ teaspoons salt
3 cups all-purpose flour
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter.  Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 8 rounds

Calories: 204
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 36.3 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Sodium: 438.3 mg
Garbanzo Bean Salad
Category: salad
By Dottie

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Ingredients:
1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1  apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

Directions:
In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts. Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice. Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

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

Calories: 277.1
Fat: 16.7 g
Saturated fat: 2.2 g
Carbohydrates: 29.1 g
Sugars: 9.8 g
Dietary fiber: 5.4 g
Protein: 5.6 g
Cholesterol: 5.2 mg
Sodium: 314.2 mg
Grilled Chicken in Kentucky Bourbon Barbecue Sauce


Ingredients:
Bourbon, soy sauce, onion, garlic cloves, paprika, cayenne pepper, skinless chicken breast halves, ketchup

Directions:
In a food processor or blender, combine all of the ingredients except for the chicken and ketchup and puree until smooth.
Pour the marinade over the chicken, rub it in well, and refrigerate for 3-4 hours, turning the chicken over a couple of times while it's marinating.
Grill the chicken over hot coals for about 10 minutes on each side; baste with marinade while grilling.
Or broil chicken with marinade in a casserole dish at 350F for about 40 minutes, turning chicken and basting with pan juices a couple of times while it cooks.
When the chicken is done remove it from the pan.
Add ketchup to the remaining marinade and boil down until it is a thick dark sauce to coat the chicken with (about 5 minutes].
Hungarian Lentil Soup
Category: soups-stews-and-chili
By Gabriella

This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.

Ingredients:
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3  carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils - soaked, rinsed and drained
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white wine
2  bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ teaspoon paprika
½ cup grated Parmesan cheese

Directions:
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan (optional)  before serving.

Yields: 8 servings

Calories: 258.1
Fat: 6 g
Saturated fat: 1.4 g
Carbohydrates: 33.5 g
Sugars: 7.2 g
Dietary fiber: 13.7 g
Protein: 13.9 g
Cholesterol: 9.7 mg
Sodium: 1277.6 mg
Sicilian Chicken


Ingredients:
boneless skinless chicken breast halves, salt, black pepper, olive oil, all-purpose flour, dry white wine, golden raisin, dried oregano, no-salt-added diced tomatoes, fresh basil

Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
Sprinkle both sides of the chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Place flour in a shallow dish; dredge chicken in flour.
Add chicken to pan; cook 3 minutes on each side or until lightly browned.
Add wine; cook 1 minute.
Add olives and the next 4 ingredients (through tomatoes]; bring to a boil.
Reduce heat, and simmer 8 minutes or until chicken is done.
Sprinkle with basil.
Dark Chocolate-Raspberry Banana Bread


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, ground ginger, eggs, bananas, sugar, Splenda granular, butter, pecans, dark chocolate, shortening, dark chocolate

Directions:
Preheat oven to 350 degrees F.
Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy]. Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s]. Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s] comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s] on a wire rack for 10 minutes. Remove from pan(s]. Cool completely on rack. Wrap and store overnight before slicing.
After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high] for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.
Praline Mini Muffins


Ingredients:
brown sugar, pecans, flour, butter, eggs

Directions:
Mix all ingredients together .  Spoon into prepared pans ( I spray with release spray].
Bake @350 degrees for 20 minutes.
This batter does not rise so you can fill the muffins tins.
Mandarin Almond Salad


Ingredients:
romaine lettuce, mandarin oranges, green onions, sugar, red wine vinegar, olive oil, sugar, red pepper flakes, fresh ground black pepper

Directions:
In a large bowl, combine the Romaine, drained oranges, and chopped onions.
Heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
Turn onto plate and cool for 10 minutes.
Combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
Pour salad dressing over lettuce mixture; toss.
Sprinkle with sugared almonds.
Air Fryer Bacon
Category: side-dish
By Tammy Ritterskamp

This is what I've found to be the optimal way for cooking perfectly crispy bacon in the air fryer.

Ingredients:
½ (16 ounce) package bacon

Directions:
Preheat an air fryer to 390 degrees F (200 degrees C). Lay bacon in the air fryer basket in a single layer; some overlap is okay. Fry for 8 minutes. Flip and continue cooking until bacon is crisp, about 7 minutes more. Transfer cooked bacon to a plate lined with paper towels to soak up excess grease.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: pound of bacon

Calories: 66.7
Fat: 5.2 g
Saturated fat: 1.7 g
Carbohydrates: 0.2 g
Protein: 4.6 g
Cholesterol: 13.6 mg
Sodium: 284.9 mg
Frozen Peanut Butter Cheesecake With Fudge Sauce Topping


Ingredients:
cream cheese, sweetened condensed milk, peanut butter, lemon juice, vanilla, peanuts

Directions:
In a large bowl beat the softened cream cheese until fluffy (about 3 minutes].
Beat in condensed milk and peanut butter until smooth.
Add in lemon juice and vanilla; beat until combined.
Fold in the whipped cream.
Pour into prepared crust.
Drizzle with the chocolate fudge sauce and chopped peanuts (if using].
Place in freezer and freeze until completely firm (about 5-6 hours].
Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
Delicious!
Carrot Cake Cookies
Category: desserts
By Melissa

This is a cake like cookie that tastes like carrot cake, but in cookie   form.

Ingredients:
½ cup butter, softened
1 cup brown sugar
2  eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 dozen cookies

Calories: 106.1
Fat: 5.1 g
Saturated fat: 1.9 g
Carbohydrates: 14.4 g
Sugars: 7.4 g
Dietary fiber: 0.9 g
Protein: 1.8 g
Cholesterol: 17.1 mg
Sodium: 85.3 mg
Gluten-Free Oat Fudge Bars (Starbucks Copycat)


Ingredients:
brown sugar, butter, eggs, vanilla, potato starch, buckwheat flour, baking soda, cinnamon, sweetened condensed milk, chocolate chips, butter, vanilla

Directions:
For base/topping, cream butter, sugar, eggs, and vanilla.
Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
Spread 2/3 of this into 9x13 pan (it will be a bit thin].
For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
Shape the remaining dough into circles and press them into the fudge.
Bake at 350° for 25 minutes, or until topping is lightly browned.
Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
Enjoy!
Low Carb Hazelnut Cookies


Ingredients:
eggs, butter, vanilla extract, artificial sweetener, hazelnut butter, baking powder, salt

Directions:
Preheat over to 190 degrees Celsius.
Separate the whites from the yolks and beat the whites stiff. In the bowl with the yolks add the vanilla extract and butter.
Add the sweetener and mix again.
Add Peanut butter and mix till well combined.
Add the baking powder and the salt. Then you add the chocolate chunks.
When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness.
Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little.
Bake for about 15 minutes at 190 C.
Bubblegum Sundae Cocktail


Ingredients:
mineral water, soda water

Directions:
"Pour creme de bananes, peach schnapps and orange juice into a cocktail shaker with 6 oz of crushed ice. Shake vigorously until slushy. Pour all contents into a highball glass. Add the grenadine so that it sinks down the side of the glass, and serve."
Christmas Scent


Ingredients:
cinnamon sticks, whole cloves, lemon, orange, water, vanilla pod

Directions:
Mix all ingredients in a small saucepan., Bring to a boil, then reduce to a simmer., Check often and add water as needed., Can be refrigerated and re-used as needed.