xiaoxl/recipe_data huggingface dataset:
Sarah's Easy Shredded Chicken Taco Filling
Category: world-cuisine
By Holiday Baker

I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.

Ingredients:
1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon minced onion
1 pinch ground cumin
1 pinch chili powder
¼ cup tomato sauce

Directions:
Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks. Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes. Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil. Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 3 servings

Calories: 188.3
Fat: 6.3 g
Saturated fat: 1.4 g
Carbohydrates: 1.7 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 29.8 g
Cholesterol: 78 mg
Sodium: 174.9 mg
Peppermint Ice Cream (With Peppermint Pieces)


Ingredients:
heavy cream, milk, sugar, salt

Directions:
In a saucepan over medium heat,  warm the milk, sugar, and salt. Make sure the sugar and salt completely dissolve.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. (Make sure you do this slowly, or the eggs will be cooked from the heat of the milk mixture].
Scrape the egg-and-milk mixture back into the saucepan over medium heat. Stir the mixture constantly scraping the bottom as you stir, until the mixture thickens and coats the spatula. This should take 5-7 minutes.
Pour the heavy cream into a bowl. Then, slowly pour the custard into the chilled heavy cream. Cool for about half an hour in the refrigerator.
When the mixture is chilled, add peppermint extract. You may need more depending on your tastes and the strength of the extract you use.
Freeze in your ice cream maker according to the manufacturer's instructions.
Near the end of the freezing process, add in the crushed peppermint candy.
Store in an airtight container in your freezer.
Chocolate Powdered Sugar


Ingredients:
"powdered sugar"

Directions:
In a small bowl stir together powdered sugar and unsweetened cocoa.
Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best.
Shahi Paneer
Category: world-cuisine
By SUSMITA

When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.

Ingredients:
2 tablespoons cooking oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon Kashmiri red chili powder
4  tomatoes, pureed
½ pound paneer, cubed
¼ cup water
1 teaspoon white sugar
salt to taste
¼ cup cream
2 tablespoons chopped fresh cilantro

Directions:
Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 226.7
Fat: 15.5 g
Saturated fat: 6.2 g
Carbohydrates: 14.2 g
Sugars: 6.8 g
Dietary fiber: 3 g
Protein: 9.6 g
Cholesterol: 28.9 mg
Sodium: 250.5 mg
Osso Bucco-Style Beef Shank
Category: everyday-cooking
By Julie Couture

Simple and delicious! Best served over rice, this makes tender beef and delicious sauce to which fresh spinach can be added for a touch of green. Serve over rice.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
3 cloves garlic, chopped
1 pound beef shank
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
water
1 tablespoon lemon zest
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper

Directions:
Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Transfer to a plate. Increase heat to medium-high. Add beef shank and cook until browned, about 5 minutes per side. Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef. Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. Bring to a boil; reduce heat to low and simmer, covered, until beef is very tender, 1 1/2 to 2 hours.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs
Yields: 2 servings

Calories: 519.9
Fat: 28.9 g
Saturated fat: 7.7 g
Carbohydrates: 32.7 g
Sugars: 18.1 g
Dietary fiber: 7.4 g
Protein: 36.8 g
Cholesterol: 79.2 mg
Sodium: 1931.1 mg
Healthy Tuna Salad


Ingredients:
lettuce, arugula, red onion, lemon, olive oil, salt, canned tuna

Directions:
Place in a big bowl lettuce, arugula leafs, chopped red pepper and red onion (cut into circles].
Make the dressing for the salad by mixing olive oil, lemon and salt. Stir it well and pour it into the bowl. Mix it with the ingredients in the bowl.
Take tuna out of the can and place it inside the bowl.
Add olives and sprinkle the salad with flax seed. It’s time to relax now and enjoy your salad!
Rum Sauce


Ingredients:
brown sugar, honey, butter, hot water, salt, dark rum

Directions:
Combine all ingredients, except rum& flavouring in a heavy pot.
Bring to a boil to melt butter& combine well; remove from heat.
Stir in rum& flavouring; refrigerate in a covered container.
Ole Burgers


Ingredients:
monterey jack cheese, mayonnaise, fresh cilantro, tomatoes, red onion

Directions:
Shape meat into four patties.  Sprinkle with taco seasoning.
Grill to your liking, melting cheese on top.
Serve burgers on buns that have been spread with mayo.  Top with cilantro, jalapenos, tomato, and onion.
Rich’s Sopa De Mariscos (Mexican Seafood Soup)


Ingredients:
onion, tomatoes, anaheim chilies, potatoes, garlic cloves, cumin seed, cilantro, oregano, lime juice, chicken broth, salt, pepper, bay leaves, olive oil, water

Directions:
With a mortar and pestle (or molcajete if you have one!], crush cumin seed.  Add chopped garlic and chopped jalapeño and crush into a paste.  Add a little water to free the spices.
Add olive oil to a heavy-bottom cooking pot or Dutch oven.  Saute onions.  Add tomatoes and peppers and continuing sauteing until tender.
Add all the rest of the ingredients except seafood and cilantro.  Bring to full boil, cover, and simmer gently for 40 minutes.
Add fish and cilantro, and gently simmer an additional 15-20 minutes.  Serve hot with chips and salsa.
Grilled Chicken Satay
Category: world-cuisine
By Anonymous

Fire up the grill for this Indonesian-inspired chicken satay. Skewers of perfectly cooked chicken are served with a fresh and flavourful peanut sauce. So delicious that no one will be able to have just one!

Ingredients:
20 wooden skewers
6 each boneless, skinless chicken breasts, cut lengthwise into strips
6 tablespoons soy sauce
6 tablespoons tomato sauce
2 tablespoons peanut oil
4 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 tablespoon peanut oil
¼  onion, finely chopped
1 clove garlic, minced
8 tablespoons peanut butter
3 tablespoons white sugar
2 tablespoons soy sauce
1 cup water
½  lemon, juiced

Directions:
Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes. Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes. Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat. Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer. Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 20 skewers

Calories: 108.1
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 4.6 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 9.3 g
Cholesterol: 19.4 mg
Sodium: 432.5 mg
Mexican Street Vendor Style Corn Salad
Category: salad
By Parizienne

I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge.  They were so delicious!  After moving, we'd crave this corn, so I altered the recipe using canned corn and  mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.

Ingredients:
2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
¼ cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish

Directions:
Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 140.5
Fat: 6.4 g
Saturated fat: 2.3 g
Carbohydrates: 20.7 g
Sugars: 3.4 g
Dietary fiber: 2.1 g
Protein: 3.8 g
Cholesterol: 9.5 mg
Sodium: 394.8 mg
Coffee Granita


Ingredients:
espresso coffee, caster sugar, icing sugar, cocoa powder

Directions:
Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved.
Pour into a shallow freezer container and freeze overnight.
The next morning, mash wit a fork to break up the ice crystals.
The granita should have a rough texture.
Return to the freezer until ready to serve.
Lightly whip the cream.
Stir in icing sugar.
Cover and chill until needed.
To serve, break up the granita and spoon into 6 glasses.
Top with spoonfuls of the cream and dust with cocoa powder.
Serve immediately as the granita will melt very quickly.
Air-Fried Fish Nuggets
Category: uncategorized
By thedailygourmet

Fried fish can be done in under 30 minutes with this air-fried rendition of the classic.

Ingredients:
2 pounds mahi mahi fillets
½ cup all-purpose flour
1 large egg
10 oz seasoned fish fry coating (such as Louisiana® Fish Fry Products)
nonstick cooking spray

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Cut mahi mahi fillets into 1 1/2-inch sized nuggets. Prepare a breading station with flour in 1 shallow dish, beaten egg in another shallow dish, and fish fry coating in a third shallow dish. Dip the fish nuggets first in flour, then egg, and then into the breadcrumbs. Place nuggets in batches into the air fryer basket. Spray with cooking spray. Air fry for 12 minutes. Repeat with remaining nuggets. Serve immediately.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 servings

Calories: 268
Fat: 3 g
Saturated fat: 0.8 g
Carbohydrates: 12 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 45.2 g
Cholesterol: 213.1 mg
Sodium: 218.1 mg
Copycat Arctic Orange® Shake


Ingredients:
vanilla ice cream, half-and-half cream

Directions:
Measure the ice cream into blender and allow to thaw about 6-8 minutes., Add the other ingredients, Mix on high speed until smooth., Pour into a 12 ounce cup., ENJOY!
Sweet Potato and Lentil Soup


Ingredients:
water, red lentil, onions, sweet potatoes, garlic cloves, ground cumin, ground turmeric, cayenne, lemon

Directions:
Peel and roughly chop the onions and sweet potatoes - can be chunky.
Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
Cover and bring to the boil.  Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
Puree the soup, adding in the coriander and the juice of the lemon.  Add salt and pepper to taste (lots of pepper for me].
Vegetable Beef Casserole


Ingredients:
carrots, celery ribs, fresh green beans, onion, dried thyme, pepper, salt, garlic powder, tomatoes, sharp cheddar cheese

Directions:
In a 3 quart casserole (I use a 9 x 13 pyrex dish], layer half the potatoes, carrots, celery, green beans and onion.
Crumble half the uncooked beef over vegetables.
Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
Repeat layers.
Top with tomatoes.
Cover and bake at 400 degrees Fahrenheit for 15 minutes.
Reduce heat to 350 degrees Fahrenheit.
Bake about 1 hour longer or until vegetables are tender and meat is done.
Sprinkle with cheese; cover and let stand until cheese is melted.
Blimey Limey from Tropical Smoothie Cafe


Ingredients:
water, turbinado sugar, Splenda granular, fresh strawberries, fresh pineapple

Directions:
Add ice.
Blend until smooth (Splenda is harder to blend than Turbinado].
Pour into 2 12 oz. servings (or 1 24 oz. serving if desired].
Enjoy!
Homemade Hamburger Soup


Ingredients:
lean ground beef, diced tomatoes, frozen corn, beef bouillon cubes, tomato sauce, tomato juice, elbow macaroni, cheddar cheese, lemon pepper, garlic powder, onion powder, salt, pepper

Directions:
In large saucepan brown ground beef.  Season well with salt, lemon pepper, garlic powder and onion powder.  Drain well.
Add tomatoes, vegetables, bouillon cubes, tomato sauce, tomato juice  and macaroni.  Add about 1 1/2 cans of water (use the can from the tomatoes].
Cook until heated.
Sprinkle individual bowls with cheese.
Steak Tip Marinade


Ingredients:
Worcestershire sauce, garlic powder, pepper, barbecue sauce, sirloin tip steaks

Directions:
Mix worcestershire sauce, salad dressing, garlic pepper seasoning, and barbeque sauce in a plastic ziploc bag.
Put the meat in the marinade, and turn to coat.
Seal and refrigerate for at least 1 hour.
Preheat grill for high heat.
Remove steaks from marinade and place on grill.
Grill steaks 10 minutes on each side, or to desired doneness.
Macaroni Gratin


Ingredients:
macaroni, olive oil, garlic, creme fraiche, gruyere cheese, butter

Directions:
Preheat the oven to 190 degrees C.
In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
Cook for 8 minutes.
Drain by lifting it out of the water and immediately coat with the olive oil.
Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta.
If it is too small the pasta will be too deep and only a small portion of it will be"au gratin".
Rub the inside of the dish hard with the clove of garlic, cut in half.
In a bowl, mix the pasta with the cream and cheese.
Season with salt and pepper and pour into the ovenproof dish.
Dot the surface with butter and put into the preheated oven for 10-15 minutes.
When it is done you should have a wonderful golden gratin.
If you want more colour, you can pop the gratin under the grill for a minute or so.
Blueberry Chia Pudding with Almond Milk
Category: everyday-cooking
By VAL_51

A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Ingredients:
2 cups almond milk
6 tablespoons chia seeds, or more to taste
⅓ cup fresh blueberries
1 tablespoon maple syrup, or more to taste
½ teaspoon vanilla extract
1 pinch ground cinnamon  (Optional)

Directions:
Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 3 servings

Calories: 145.6
Fat: 6.5 g
Saturated fat: 0.5 g
Carbohydrates: 19.4 g
Sugars: 10.6 g
Dietary fiber: 6.9 g
Protein: 3.2 g
Sodium: 110.3 mg
Jungle Bark (Ginger and Apricot White Chocolate Bark)


Ingredients:
white chocolate, candied ginger

Directions:
In bowl over saucepan of hot (not boiling] water melt chocolate, stirring occasionally. Stir in apricots and candied ginger.
Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm] rectangle.
Refrigerate for at least 1 hour or until hardened. Break into pieces.
Low Fat Potato Leek Soup


Ingredients:
homemade chicken broth, potatoes, leeks, butter, fresh dill leaves, dried marjoram

Directions:
1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
2. Toss in the leeks and stir fry on medium for 5 minutes.
3. Add in the potato cubes and stir fry on medium for another 5 minutes.
4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
5. Reduce heat to very low so the soup does not cool off.
6. Scoop 50% of the soup with potato cubes into blender and puree.
7. Put the pureed soup back in the pot and stir.
8. Add in the dill, marjoram, salt and pepper.
9. Simmer until ready to serve or put in jars for preserving.  (you must use a pressure cooker - 10lbs @ 45 minutes].
10. When serving you can garnish with crumbled bacon or chopped dill.
Jamaican Pumpkin Soup


Ingredients:
onion, pumpkin, scotch bonnet pepper, scallions, garlic cloves, bay leaf, fresh thyme, butter

Directions:
Sauté onions in butter in a large pot until transparent.
Add pumpkin and fill with stock.
Add the remaining ingredients and bring to boil
(Put Scotch Bonnet Pepper in Whole].
Simmer for about half an hour or to desired consistency.
Remove Scotch bonnet pepper and serve hot.
Kolokythokeftedes (Zucchini Cakes)


Ingredients:
zucchini, carrot, onion, eggs, of fresh mint, fresh dill, sea salt, fresh ground black pepper, margarine, all-purpose flour

Directions:
Place zucchini in a colander or strainer, add salt, and let sit to drain for 15-20 minutes. Before using, press to remove all excess moisture.
Drain grated carrot and onion.
In a frying pan, melt the margarine, add grated onion, and sauté until translucent.
In a mixing bowl, add zucchini, grated carrot, drained onion, cheese, bread crumbs, mint, dill, eggs, and pepper. Mix well with hands until all ingredients are well blended and the mixture is firm.
Add flour to bind if there's too much liquid.
Shape into patties about 2 1/2 inches in diameter and 1/2 inch high.
Fry in hot oil until golden, about 2-3 minutes. Drain on absorbent paper towels and serve hot.
Apple Martini


Ingredients:
vodka, apple

Directions:
Stir vodka and apple liqueur in a mixing glass with plenty of ice and strain into a chilled cocktail glass.
Garnish with a thin wedge of sliced apple.
Fruit-Filled Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, butter, egg, vanilla

Directions:
Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray] one 12-muffin muffin/cupcake pan.
In a medium bowl, combine flour, sugar, baking powder, and salt.
In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don’t cook the egg.].
Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.].
Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.
The Best of Both Worlds Salad


Ingredients:
pomegranate juice, sugar, fresh ground black pepper, romaine lettuce, purple cabbage, grapefruit, avocado

Directions:
Mix the dressing ingredients together until completely blended. (You may choose to add more or less of the sugar and/or pepper. The suggested amounts are how I liked it best, but make it to your liking!].
Divide the lettuce, purple cabbage, grapefruit segments and chopped avocado between two plates or salad bowls. Salt and pepper your salad to taste (or skip it altogether if you prefer!].
Drizzle the dressing over each salad and serve immediately.
Easy Chili Sauce


Ingredients:
Italian plum tomatoes, cider vinegar, apples, onion, celery, brown sugar, coarse salt, ground allspice, ground cinnamon, ground cloves, cayenne pepper

Directions:
Use large tins (28-ounce] of plum tomatoes and do NOT drain.
Combine all ingredients in a large heavy pot.
Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
Stir chili sauce often as it cooks.
Pour chili sauce into hot, sterilized jars and seal.
Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.
Mushroom Blue Burger


Ingredients:
lean ground beef, blue cheese, red onion

Directions:
MIX ground beef, blue cheese, onion and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF]. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
SERVE burgers on toasted rolls with desired toppings and condiments.
Sparkletini


Ingredients:
vodka, grapes

Directions:
Pour 2 oz. vodka into a shaker half full of ice., Stir for 20 seconds and strain into a chilled cocktail glass., Top it off with sparkling wine and garnish with a frozen grape., Enjoy!
Peanut Butter and Jam Cookies


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

Directions:
Preheat oven to 350°F., In large bowl, cream together butter, peanut butter, and sugars., Add egg and vanilla, mix until smooth., In a small bowl, mix flour, salt and baking soda., Stir into butter mixture until completely blended., Form dough into balls and flatten with thumb, on cookie sheet, to make a well., Drop 1 tsp of jam into each well., Bake until lightly browned around the edges, 10-12 minutes., Let cool on cookie sheet for 1 min before removing.
Chia Gel
Category: appetizers-and-snacks
By OBCook

A high-energy gel used by the Aztecs to run great distances. This gel can be stored and used for 3 weeks.

Ingredients:
2 cups water
⅓ cup chia seeds

Directions:
Mix the Chia seeds and water in a small, sealable jar. Shake for 15 seconds and rest 1 minute. Shake another 15 seconds and refrigerate until gelatinous, about 10 minutes.

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

Calories: 0.7
Sodium: 0.7 mg