xiaoxl/recipe_data huggingface dataset:
Creamy Balsamic Vinaigrette
Category: side-dish
By Cathy

This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.

Ingredients:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
2 tablespoons water
2 cloves garlic, pressed
1 teaspoon Dijon mustard
1 teaspoon brown sugar
salt and ground black pepper to taste

Directions:
Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 119.4
Fat: 12.2 g
Saturated fat: 1.8 g
Carbohydrates: 2.6 g
Sugars: 1.9 g
Protein: 0.2 g
Cholesterol: 2.6 mg
Sodium: 88.5 mg
Rice, Mushrooms, and More


Ingredients:
white rice, olive oil, chicken broth, white wine, onion, garlic, celery, green pepper

Directions:
In a large pot, heat the rice and 1 Tbsp.
oil, Stir constantly until the rice is lightly browned.
Add the chicken broth, and wine and bring to a boil.
Cover and simmer for 15 minutes.
Take from heat and let stand 5 minutes.
Meanwhile, in a skillet, saute the onion, mushrooms and garlic in the 2 Tbsp.
of olive oil.
When the onion is cooked and the mushrooms a little brown, add the celery, green pepper, and Herbes de Provence.
Saute about 5 minutes until the celery and green pepper are cooked, but still a little crisp.
Add the vegetable mixture to the rice.
Sprinkle the lemon juice, salt and pepper over top and mix gently.
Serve!
Cipherbabe's Good, Basic Chili


Ingredients:
olive oil, onion, ground beef, black beans, tomato sauce, tomato paste, chili powder

Directions:
Heat oil over medium high heat in a large pot. Add onion and reduce heat to medium low to sweat the onions until translucent.
Return heat to medium high and add ground beef and brown. Drain and return to pot.
Add beans (with liquid], tomato sauce, tomato paste and chili powder.
Mix thoroughly and heat through.
Lower heat and simmer for 1 hour.
Mushroom Barley Soup


Ingredients:
pearl barley, water, olive oil, unsalted butter, fresh mushrooms, carrot, celery, kale, pearl barley, sea salt, kosher salt, fresh dill, soy sauce, fresh ground black pepper

Directions:
In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat.
Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes.
In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly.
Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes.
Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth.
Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
Easy Barbecue Cups


Ingredients:
ground beef, sweet onions, green peppers, barbecue sauce, brown sugar, dry mustard, salt, garlic, cheese

Directions:
In large skillet over medium hear, brown ground bee, onion and green pepper; drain.  Stir in barbecue sauce, brown sugar, mustard, garlic and salt.  Cook for 5 minutes over low heat, stirring often.
Heat overn to 375°F  Blace biscuits into ungreased muffin cups.  Press and mold each biscuit in center to cover bottom and sides of muffin cup.  Place 1/4 cup barbecue mixture into each cup.  Sprinkle with cheese.  Bake at 375°F for 10 - 15 minutes or until golden brown.  Cool 5 minutes, remove from muffin cups.
Easy Sour Cream Scalloped Potatoes
Category: side-dish
By cascadeboarder

Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.

Ingredients:
12 large potatoes, peeled and halved
2 (10.5 ounce) cans cream of chicken soup
2 cups sour cream
2 cups shredded Cheddar cheese, divided
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl. Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 486.8
Fat: 17.5 g
Saturated fat: 9.9 g
Carbohydrates: 69.9 g
Sugars: 3.3 g
Dietary fiber: 8.1 g
Protein: 14.5 g
Cholesterol: 40.6 mg
Sodium: 484.9 mg
Smoked Ham Bacon and Goat Cheese Quiche


Ingredients:
eggs, half-and-half, smoked ham, bacon, red bell pepper, salt, ground nutmeg, black pepper, salted butter, roma tomato, fresh cilantro, red pepper flakes

Directions:
Preheat oven to 350°F.
In a bowl, whisk the eggs, half and half, and seasonings together.
In a skillet, saute the bell pepper and bacon over medium heat until bacon until it's midway to crisp. Add the diced ham and butter. Continue to cook for about 3-4 minutes to just warm the ham through.
Coat a pie plate or baking dish with cooking spray. Pour the skillet contents into it. Sprinkle with half of the goat cheese. Pour the egg mixture over it. Sprinkle the remaining goat cheese on top.
Bake for 30 minute Remove from oven and let stand for 10 minutes. Slice and top with the garnish toppings (divided among the servings].
You can substitute a combination of milk & heavy whipping cream or similar depending on your taste, allergies, or fat content preferences.
Traditional Guava Cake


Ingredients:
butter, sugar, flour, eggs, baking powder, vanilla extract, guava paste

Directions:
Preheat oven to 350°F.
Cream butter and add sugar little by little.
Add eggs one at a time, followed by the vanilla.
Sieve flour and baking powder and mix in to the butter eggs and sugar.
Pour half the batter on a greased mold.
Place the guava paste (cut in slices] so as to cover all the batter.
Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.
Cherry Butter Cookies


Ingredients:
butter, granulated sugar, egg, flour, dried cherries

Directions:
"Preheat oven to 350 degrees.  In a mixing bowl, cream the butter & sugar.  Beat until fluffy.  Beat in egg and almond extract.  Blend in the flour and mix well.  Stir in cherries.  Roll dough into small balls and place on a parchment lined cookie sheet. Flatten each cookie slightly with your fingers. Bake about 10-12 minutes or until bottoms are golden brown.  Remove cookies from sheet and cool on wire racks."
Baked Ham and Cheese Sandwiches


Ingredients:
butter, mayonnaise, mustard, creole mustard, onion powder, poppy seeds, deli ham, swiss cheese

Directions:
Preheat oven to 350 degrees.  Cut aluminum foil into pieces large enough to hold each sandwich.
Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
Replace bun tops, wrap in foil.
Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.
Classy Chanterelle Mushrooms and Potatoes
Category: side-dish
By Soup Loving Nicole

Chanterelle mushrooms pair with seasoned potatoes and crispy sage for an easy, unique, and unforgettable side dish on your holiday table.

Ingredients:
1 pound baby Dutch yellow potatoes
2 tablespoons butter, divided
8  fresh sage leaves
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 teaspoon dried thyme
1 medium onion, sliced
6 ounces sliced chanterelle mushrooms
1 pinch salt
¼ cup dry white wine
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise. Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally. Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet. Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

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

Calories: 195.1
Fat: 7.2 g
Saturated fat: 3.9 g
Carbohydrates: 26.3 g
Sugars: 2.7 g
Dietary fiber: 3.6 g
Protein: 3.7 g
Cholesterol: 15.3 mg
Sodium: 230.5 mg
Emeril's Crunchy Pralines


Ingredients:
light brown sugar, butter, water, pecan pieces

Directions:
Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
Add the pecans and continue to stir for about 5 minutes.
Remove from the heat.
Drop by the spoonful onto wax paper.
Let cool.
Remove from the paper with a thin knife.
NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.
Elite Bakery Cookies


Ingredients:
butter, egg, cream cheese, all-purpose flour

Directions:
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, anise flavoring, and flour;
mix together to form dough.
On a floured work surface, roll and shape with cookie cutters.
Spread out on cookie sheets and bake on the top shelf of the oven for about 10 minutes.
Citrusy Bran - Kiwi Muffins


Ingredients:
egg, low-fat sour cream, buttermilk, orange, juice and zest of, lemon, zest of, canola oil, molasses, fresh ginger, vanilla, stevia powder, wheat germ, whole wheat flour, baking powder, baking soda, cinnamon, salt, kiwi

Directions:
Heat oven to 350°F Grease and/or like 6 jumbo muffin cups.
In a large bowl, beat together egg, sour cream, buttermilk, orange juice and zest, lemon zest, oil, molasses, ginger, vanilla, stevia, bran twigs and 12-grain hot cereal. Let stand 10 minutes.
Stir in wheat germ, flour, baking powder, baking soda, cinnamon and salt until just combined, then fold in the dried kiwi.
Portion into the muffin tin and bake 42 minutes.
Cool in the tin 5 minutes, then remove to a wire rack and cool completely.
Egyptian Shepherd's Pie


Ingredients:
lean ground beef, allspice, nutmeg, black pepper, cayenne pepper, salt, sweet potatoes, brown sugar, 2% low-fat milk, eggs, butter, lemon juice, cinnamon, garlic powder, onion, Tabasco sauce

Directions:
Preheat oven to 350 degrees F.
In a bowl, stir together the ground beef, breadcrumbs, allspice, nutmeg, pepper, cayenne, and 1 tsp of salt.
Press mixture into the bottom and sides of a 9-inch pie plate up to the rim; refrigerate for about 15 minutes.
Meanwhile, in another large bowl mash together the sweet potatoes and remaining ingredients and the remaining 1/2 tsp salt with a potato masher until mixture is smooth.
Spoon the sweet potato mixture into the uncooked meat shell.
Bake in a 350 degree oven for about 50 minutes or until knife inserted in center comes out clean.
Stuffed Sopapillas


Ingredients:
water, egg, butter, milk, sugar, salt, cornmeal, flour

Directions:
Dissolve yeast w/water and then combine all ingredients except flour.
Add 2 c flour and mix, it will be soupy.
Let this rise 1 hour.
Then mix in 3 c flour till soft but not sticky dough.
Let rise 1 hour.
Roll out to 1/4 inch thickness (no thinner!] on lightly floured surface to prevent sticking.
Cut into triangles or squares about 3 inch by 3 inch.
Let rise approx 1/2 hour.
Deep fry in hot oil (not too hot or the outside will be brown inside doughy] to golden brown on both sides.
When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.].
Frost any left overs w/maple frosting or honey and butter for dessert.
Dutch Babies II
Category: breakfast-and-brunch
By barbara_hengels

I love to eat these! They are warm and light, yet very filling. Great on cold mornings.  This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.

Ingredients:
2  eggs
½ cup milk
½ cup sifted all-purpose flour
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter
2 tablespoons confectioners' sugar for dusting

Directions:
Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. Bake until puffed and lightly browned, about 12 minutes.  Remove promptly and sprinkle with powdered sugar.

Prep time: 8 mins
Cook time: 12 mins
Total time: 20 mins
Yields: 2 servings

Calories: 349
Fat: 18.2 g
Saturated fat: 9.8 g
Carbohydrates: 34.7 g
Sugars: 10.7 g
Dietary fiber: 0.9 g
Protein: 11.7 g
Cholesterol: 221.4 mg
Sodium: 177.6 mg
Chickpea and Vegetable Curry


Ingredients:
garlic, yellow onion, chickpeas, curry powder, cumin, cinnamon, ground cloves, salt, coconut milk, diced tomatoes, carrots, broccoli florets, red bell pepper

Directions:
Warm oil in a large pan over medium heat.  Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt.  Add chickpeas and mix seasoning to pan and stir for 1 minute.
Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper.  Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
Serve over basmati rice.
E-z Strawberry Pizza Pie


Ingredients:
cream cheese, sugar, vanilla, fresh strawberries

Directions:
Spread cookie dough on bottom of pizza pan.
Bake 350 degrees for approximately 10-12 minutes.
Beat cream cheese with sugar; add vanilla.
Spread cream cheese mixture on top of baked cookie dough.
Mix strawberries with strawberry glaze and spread on top of cream cheese filling.
Refrigerate.
Chicken Marmalade


Ingredients:
whole chicken, soy sauce, orange marmalade, pepper, salt

Directions:
Cut up chicken.
Mix orange juice, soy sauce, orange marmalade, peach preserves, pepper and salt together.
Marinate chicken in mixture for 2 hours.
bake chicken in 375 degree Fahrenheit oven for 45 minutes.
Turn chicken.
Bake 15 minutes more.
Blueberry-Lemon Muffins
Category: bread
By EatAndRun

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Ingredients:
2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon lemon extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground ginger
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups. Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl. Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 146.9
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 32.7 g
Sugars: 17.8 g
Dietary fiber: 2.8 g
Protein: 3.1 g
Cholesterol: 15.5 mg
Sodium: 387 mg
Buttermilk Seed Bread
Category: bread
By Kathleen Lloyd

A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¾ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
2 cups whole wheat flour
4 cups bread flour

Directions:
In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 90.2
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 13.5 g
Sugars: 3.9 g
Dietary fiber: 2.1 g
Protein: 3.1 g
Cholesterol: 0.7 mg
Sodium: 266.1 mg
Easy Tea-Less Chai


Ingredients:
milk, honey, ground cinnamon, ground cloves, ground ginger, ground nutmeg, ground cardamom, ground black pepper

Directions:
Put honey in mug, microwave for about 10 seconds.
Add spices to honey. I did not include amounts in recipe as for a single serving, this is little more than a "pinch" or "sprinkle" of each, you will probably have to play around with the recipe a few times before you know exactly what proportions you prefer. Stir spices in with honey until blended together smoothly.
Add milk to honey and spice, microwave about 2-3 minutes, or until hot. Stir well, if it's lost temperature from stirring, microwave briefly to reheat. Enjoy!
Spiced Sweet Tea


Ingredients:
water, cinnamon sticks, pumpkin pie spice, sugar, black tea, half-and-half cream

Directions:
In a large pot, bring 12 cups of water to a boil and then reduce to a low simmer.
Add cinnamon sticks and pumpkin pie spice and simmer for 5 minutes, stirring occasionally.
Turn off the heat, remove the cinnamon sticks and steep teabags in the hot water for 7 minutes.
Remove the teabags and add the sugar.  Stir until the sugar is dissolved.
Ladle the tea into mugs and add 1 tablespoons half and half(or almond milk] per mug.  Stir and serve with a cinnamon stick and a sprinkle of cinnamon.
Cold:
Repeat steps 1-4 from the Hot instructions(through stirring in sugar].
Let the tea cool to room temperature and then pour it into a large pitcher to store in the refrigerator overnight.
Serve black or with 1 tablespoons half and half and a sprinkle of cinnamon.
Enjoy!
Roasted Roma Tomato Salsa


Ingredients:
roma tomatoes, onion, red bell pepper, orange bell pepper, chocolate chips, corn kernel, chili powder, allspice, clove, paprika, garlic, white vinegar, water

Directions:
Lay the tomatoes and onions (and peppers, if desired] on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are].
While still hot, remove tomatoes from sheet and place (with skins] in a large ramekin or bowl.
Mash the tomatoes slightly.
Add in onion and peppers; stir.
While still very hot, drop the chocolate chip in and stir until melted.
Stir in corn.
Stir in next 11 ingredients, stirring well until very well combined.
Stir in vinegar and water; stir well (again!].
Serve warm or cold, but store in the refrigerator for up to 5 days.
Enjoy!
Key Lime Buttercream Frosting


Ingredients:
butter, key lime zest, vanilla extract, salt, powdered sugar, key lime juice, milk

Directions:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.
Lobster Roll
Category: seafood
By kitchgirl

Mmmmm... nothing is better than a lobster roll in the summer! This one uses low-calorie mayo and can be made on a whole wheat roll, too! Serve with a green salad and homemade potato chips!

Ingredients:
2 (8 ounce) cooked Northern (cold-water) lobster tails
2 ribs celery, finely chopped
2 tablespoons low-calorie mayonnaise
salt and ground black pepper to taste
1 pinch paprika
1 pinch seafood seasoning (such as Old Bay®)
4  hot dog rolls
1 tablespoon butter, or as needed

Directions:
Chop lobster into bite-sized chunks and place in a large bowl. Add celery, mayonnaise, salt, black pepper, paprika, and seafood seasoning and mix together. Lightly toast hot dog rolls and butter the insides. Spoon lobster salad into the rolls and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 276.4
Fat: 8.3 g
Saturated fat: 2.9 g
Carbohydrates: 23.5 g
Sugars: 3.5 g
Dietary fiber: 1.4 g
Protein: 25.5 g
Cholesterol: 116.7 mg
Sodium: 680.7 mg
Watermelon Mojitos
Category: drinks
By Sarah Lees

Is there anything more summery than a fresh, juicy watermelon? This mojito is perfect for summertime parties, BBQs, birthdays, and girls' nights. It's refreshing, delicious, and super easy to make on a hot day...not to mention it looks beautiful in your glass! So why not kick back, relax, and enjoy a tall glass of this mouthwatering cocktail and watch as your stresses just melt away. Garnish glasses with lime slices, mint, and watermelon slices if desired.

Ingredients:
6 cups cubed seedless watermelon
50  fresh mint leaves
5  limes, juiced
1 cup white rum
⅔ cup simple syrup
2 cups ice cubes, or as needed
1 cup club soda, or as needed

Directions:
Place cubed watermelon in a blender and blend until smooth. Pour into a bowl through a mesh strainer to remove pulp. Measure out 2 cups of strained watermelon juice and set aside. Place mint leaves in the bottom of a pitcher. Pour in 1/2 the watermelon juice; muddle mint leaves with a muddler or the bottom of a wooden spoon. Pour remaining watermelon juice, lime juice, rum, and simple syrup into the pitcher. Fill with ice and top with club soda. Serve.

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

Calories: 249.8
Fat: 0.2 g
Carbohydrates: 33.9 g
Sugars: 1.4 g
Dietary fiber: 2.3 g
Protein: 0.6 g
Sodium: 5.3 mg
Torrejas De Espinaca (Peruvian Vegetable Fritters)


Ingredients:
green onions, eggs, flour, milk

Directions:
Wash spinach leaves well, then chop into 1cm pieces.  Place in bowl., Julienne green onions, add to bowl., Scramble eggs with a little milk and rest of ingredients., Mix egg mixture into vegetables and let sit 5 minutes., Drop by tablespoons into hot oil.  When edges are lightly browned, turn over., Remove and drain on paper towel.