xiaoxl/recipe_data huggingface dataset:
Littlemafia's Romanian Meatballs Soup


Ingredients:
water, carrots, celery root, onions, tomato paste, salt, sour cream, fresh parsley, celery leaves, lovage, lemon juice, white rice, egg, salt, pepper, parsley

Directions:
To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small].
Fry the chopped onion in oil .
Add the chopped or grated onion,carrot,parsley and celery root.
Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
Simmer until the meatballs rise  - about 30-45 minutes .
Add the parsley .
Turn off the heat and cover for 15 minutes.
This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
To season  the soup add  fresh lemon juice - adjusting to taste.
Add the chopped parsley,the celery and the lovage leaves.
Serve with  sour cream.
Blueberry Crisp


Ingredients:
frozen blueberries, cinnamon, allspice, vanilla extract, confectioners' sugar, brown sugar, salt, lemon juice, butter, unbleached all-purpose flour, unbleached all-purpose flour, granulated sugar, salt, cinnamon, butter, vanilla extract

Directions:
To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm.
Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.
Bake the berries in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble.
Meanwhile, make the topping: Whisk together the dry ingredients.
Add the melted butter and flavors, mixing till coarse crumbs form.
Set the topping aside.
Remove the berries from the oven, and spread/sprinkle the topping over the berries.
Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.
Remove from the oven, and allow to cool completely, preferably overnight.
If you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices.
Next day, serve the crisp plain, or à la mode.
Heat it briefly (about 30 seconds] in the microwave, if desired, to provide a nice warm bed for the ice cream!
Hearty Black-Eyed Pea Salad


Ingredients:
black-eyed peas, cooked ham, tomatoes, green onion, carrot, olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic, dried basil, soy sauce, dried oregano, sugar, Worcestershire sauce

Directions:
In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside.
Add dressing ingredients to a krudit jar with tight fitting lid; shake well.
Pour dressing over salad and toss to coat.
Cover and keep in the refrigerator for at least 2 hours before serving.
Oven Fried Potatoes II
Category: side-dish
By Phyllis Zusman

Potatoes, wedged, rolled in a mixture of lemon juice and oil,  and baked in hot oven.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon lemon juice
2 large baking potatoes, cut into wedges
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C).  Line a baking sheet with aluminum foil and spray with vegetable cooking spray. In a shallow bowl combine oil and lemon juice.  Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste.  Place on baking sheet. Bake in preheated oven for 20 minutes.  Remove from oven and turn wedges over.  Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 171.7
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 26.1 g
Sugars: 1 g
Dietary fiber: 4.4 g
Protein: 2.4 g
Sodium: 11.7 mg
Macaroni and Cheese Bites


Ingredients:
elbow macaroni, unsalted butter, parmesan cheese, flour, dry mustard, milk, cheddar cheese, American cheese, paprika

Directions:
Preheat the oven to 425°F.
In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water.
Brush mini muffin tins (48 mini-cups total] with butter. Sprinkle with 2 tablespoons of the Parmesan.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick.  Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well.  Sprinkle the remaining Parmesan on top.
Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve.
These can be prepared through Step 4 and refrigerated overnight.
Quick Hawaiian Haystacks
Category: meat-and-poultry
By Maria Tedjamulia

Yummy, easy-to-make meal that can feed the masses. This recipe can be modified in so many fun, different ways. If you have ideas on how to mix it up, please comment below. I'd love to try your add-ins! Add more toppings to suit your taste.

Ingredients:
2 (10.5 ounce) cans cream of chicken soup
3  cooked chicken breasts, cut into bite-sized pieces
½ cup milk, or more as needed
4 cups cooked rice
1 (5 ounce) can chow mein noodles
1 (8 ounce) can pineapple tidbits, drained
1 cup shredded Cheddar cheese
3 stalks celery, chopped
2  green bell peppers, chopped
3  green onions, chopped
½ cup flaked coconut
½ cup slivered almonds
1 teaspoon soy sauce, or to taste

Directions:
Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes. Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 servings

Calories: 512.1
Fat: 23.3 g
Saturated fat: 9.6 g
Carbohydrates: 52.8 g
Sugars: 7.5 g
Dietary fiber: 4.1 g
Protein: 23 g
Cholesterol: 48.7 mg
Sodium: 789.4 mg
Buckwheat and Summer Squash Salad
Category: salad
By Sunaina

Fresh and hearty.

Ingredients:
2 cups uncooked buckwheat
4 cups water
½ teaspoon salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
½ cup chopped toasted walnuts
¼ cup grated Parmesan cheese
1  lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
salt and black pepper to taste

Directions:
Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 cups

Calories: 280.5
Fat: 10.9 g
Saturated fat: 1.7 g
Carbohydrates: 41.1 g
Sugars: 1.1 g
Dietary fiber: 7.2 g
Protein: 9.9 g
Cholesterol: 2.2 mg
Sodium: 278.9 mg
Peanut Butter 'N' Jelly Bars


Ingredients:
flour, sugar, baking powder, butter, margarine, peanut butter, eggs

Directions:
Combine flour, sugar and baking powder.
Cut in butter and peanut butter until mixture resembles coarse meal.
Stir in eggs, mixing well until all flour is incorporated.
Press half of mixture into greased 13x9x2 baking pan.
Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter].
Crumble remaining dough over jelly.
Bake in preheated 375 degree oven for 30 to 35 minutes.
Cool and cut into bars.
Michael's Fudge Brownies (Low Fat)


Ingredients:
all-purpose flour, salt, baking powder, butter, margarine, sugar, egg, vanilla extract, instant espresso powder, instant coffee powder, hot water

Directions:
Position the rack in lower third of the oven and preheat to 350°F Spray the pan with vegetable oil spray.
Stir together flour, cocoa, salt, and baking powder with a whisk.
Melt butter in medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy]. Add the egg, egg whites, vanilla, and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraped side of pan as necessary.
Add the dry ingredients and beat for another 40 strokes, or until completely mixed. Scrape mixture into prepared pan. Spread evenly.
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.
Fire Department Chicken


Ingredients:
cider vinegar, Worcestershire sauce, salt, butter

Directions:
Combine all ingredients, except chicken, and bring to boil.
Use this as a mop/spray.
Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
Cook chicken until 160º in breast or 180º in thigh.
Hong Kong Style Egg Tarts
Category: world-cuisine
By wildcat

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

Ingredients:
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1  egg, beaten
1 dash vanilla extract
⅔ cup white sugar
1 ½ cups water
9  eggs, beaten
1 dash vanilla extract
1 cup evaporated milk

Directions:
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 tarts

Calories: 421.2
Fat: 21.4 g
Saturated fat: 12 g
Carbohydrates: 47.8 g
Sugars: 23.9 g
Dietary fiber: 0.8 g
Protein: 10.1 g
Cholesterol: 201.8 mg
Sodium: 190.3 mg
Chocolate Marshmallow Squares


Ingredients:
butter, eggs, white sugar, salt, vanilla, mini marshmallows

Directions:
Cook butter, eggs, sugar and salt over a low heat, stirring constantly, till thickened (about 10 minutes]. Add vanilla and cool. (I cool in sink with cold water].
Add graham cracker crumbs, marshmallows and nuts to the cooled mixture.  Mix well and press into a buttered 9 x 9 pan.
Cover with chocolate icing. Refrigerate, then cut into bars. Freezes well.
English Toffee


Ingredients:
sugar, butter, pecans, chocolate chips, water, vanilla

Directions:
In an 11 x 17 cookie sheet or jelly roll pan (needs to have sides], sprinkle 1/2 cup of the chopped nuts.
Place all remaining ingredients except nuts and chocolate chips in a heavy skillet.  Turn heat to high and cook stirring constantly until the mixture is the color of honey (about 7 - 10 minutes].
Poor mixture into the cookie sheet or jelly roll pan.  Let stand for approximately one minute and then sprinkle the chocolate chips over the top.
Let stand until chocolate chips have softened (about 5 - 10 minutes],  then spread the chocolate over the mixture and sprinkle with the rest of the chopped nuts.
Let it cool until the chocolate isn't sticky (about 2 hours], then break into pieces.  It keeps for weeks if stored in a cool, dry place, but trust me it won't last that long!
Corn and Chicken Chowder


Ingredients:
bacon, boneless skinless chicken breast, onion, red bell pepper, garlic cloves, chicken broth, frozen corn kernels, all-purpose flour, 2% low-fat milk, cheddar cheese, salt, ground pepper

Directions:
Cook bacon in a soup pot until crisp.
Remove bacon from pot.
Crumble bacon; set aside.
Add chicken, onion, bell pepper and garlic to bacon fat in pan.
Saute 5 minutes.
Stir in chicken broth, potatoes and Goya ham seasoning.
Bring to a boil.
Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
Add corn; stir well.
Place flour in a bowl.
Gradually whisk milk into flour.
Stir milk and flour mixture into soup pot.
Cook over medium heat 15 minutes, or until thick, stirring frequently.
Stir in cheese, bacon, salt and pepper.
40 Clove Garlic Chicken


Ingredients:
roasting chicken, heads of garlic, butter, olive oil, dry white wine, cognac, heavy cream, flour, fresh thyme leave, salt, pepper

Directions:
Boil garlic cloves for 60 seconds. Drain & peel.
Season chicken liberally with salt and pepper.
Heat butter and olive oil in large pan over med-high heat.
Saute chicken skin side down first until brown, about 4 minute  Turn over with tongs (do not pierce skin] and brown on other side, another 4-5 minute.
When chicken is brown, transfer to plate.
Add garlic cloves to pan and saute 5-10 minute until evenly browned.
Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
Return chicken to pan and spirinkle with thyme.
Cover and simmer about 30 minute or until chicken is cooked through.
Remove chicken to platter and keep warm.
In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
Pour sauce and garlic over chicken and serve hot.
Salami, Cream Cheese, and Pepperoncini Roll-Ups
Category: appetizers-and-snacks
By Jenn Bane

A great snack and appetizer to bring to any party! I have so many people requesting I make these every time we come over!

Ingredients:
1 (8 ounce) package cream cheese, softened
18 slices thinly sliced salami
18  slices pepperoncini peppers, drained, or to taste

Directions:
Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 18 appetizers

Calories: 49.3
Fat: 4.5 g
Saturated fat: 2.8 g
Carbohydrates: 1.3 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 13.7 mg
Sodium: 627.6 mg
Asparagus Quiche


Ingredients:
unsalted butter, all-purpose flour, egg, salt, asparagus spears, eggs, heavy cream, chives

Directions:
Pastry: In a food processor, pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk, wrap tightly and refrigerate 1 hour.
On a lightly floured surface, roll the dough into a 10" to 11" circle and fit into an 8" glass pie pan; trim away excess, crimp edges and refrigerate another 30 minutes.
Filling: Preheat the oven to 425°; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath, drain well;.
Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture.
Bake for 20 minutes, reduce heat to 350° and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.
Butterbeer (Alcoholic)


Ingredients:
"vanilla vodka"

Directions:
Add ice cubes to tall glass.
Add vodka.
Add schnapps.
Add soda.
Enjoy and drink responsibly.
I used ounce measurement because this site doesn't accept "parts" as a valid measure. But basically, it's equal parts vodka and schnapps to half as much soda. You can adjust the soda for a less strong version.
Carrot and Zucchini Chocolate Cake


Ingredients:
flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, carrots, zucchini, eggs

Directions:
In lg., bowl mix all dry ingredients., Stir in carrots and zucchini., In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well., Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.
Afghan Eggs and Tomato: Tukhum-Bonjan or Agay-Bonjan


Ingredients:
onions, tomatoes, eggs, salt

Directions:
Fry tomatoes on medium heat until softened, then add onion and fry until translucent.
Add eggs and mix around a bit so it’s like a scrambled egg, and leave on heat until cooked.
Add salt, pepper, and even dried mint as seasoning.
Serve eggs with warm Afghan bread, and sweet Sheer-Chai (Milk-Tea] drink.
Shrimp & Tomatoes in Spicy Broth


Ingredients:
olive oil, garlic cloves, bay leaf, dry crushed red pepper, dry white wine, roma tomatoes, tomato juice, shrimp, basil

Directions:
Heat the oil in a large skillet over med. heat.
Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute.
Add the wine and bring to a boil.
Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes.
Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes.
Divide into bowls and serve with bread!
Apple & Ricotta Pastry Squares


Ingredients:
ricotta cheese, honey, mixed spice, puff pastry, golden delicious apples

Directions:
Combine Ricotta, honey and spice. Divide between each pastry square. Placing in the centre of each.
Top with thin slices of apple and brush with jam.
Bake at 190ºC for 10-12 minutes until golden.
Russian Dressing Sweet & Sour Chicken


Ingredients:
boneless skinless chicken breasts, water, green pepper, pineapple

Directions:
Place chicken in glass baking dish (9x13-inch].
In bowl, stir together dressing, preserves, soup mix, and water.
Pour mixture on top of chicken; spread evenly.
Cover with foil and bake at 350°F for 1 hour.
Uncover and bake 30 more minutes.
Very Easy Rich And Creamy Chocolate Pudding


Ingredients:
powdered sugar, half-and-half, butter

Directions:
In blender, process chocolate chips and powdered sugar until coarsley chopped., In saucepan on med heat, bring half and half and butter to a boil., Add to blender., Cover and process until melted and smooth., Chill.
Party Kielbasa
Category: appetizers-and-snacks
By marli

This awesome slow cooker or sauce pot kielbasa is made with grape jelly and ketchup. It may sound gross but it tastes good! You can substitute any cooked sausage or cocktail franks for kielbasa.

Ingredients:
2 pounds kielbasa sausage
2 cups ketchup
2 cups grape jelly

Directions:
Slice kielbasa into strips or circles. Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 15 servings

Calories: 331.4
Fat: 16.6 g
Saturated fat: 5.6 g
Carbohydrates: 39.2 g
Sugars: 35.5 g
Dietary fiber: 0.1 g
Protein: 8 g
Cholesterol: 40 mg
Sodium: 903.7 mg
Chocolate Bar Hot Chocolate
Category: drinks
By Duckball

I wanted to use up some full-size chocolate bars leftover from Halloween and decided to make hot chocolate out of one. The result was fabulous!

Ingredients:
1 (1.55 ounce) bar milk chocolate candy bar, chopped
⅔ cup milk, or more to taste
1 pinch ground cinnamon  (Optional)

Directions:
Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 319.2
Fat: 16.3 g
Saturated fat: 9.2 g
Carbohydrates: 34.6 g
Sugars: 30.3 g
Dietary fiber: 2 g
Protein: 8.8 g
Cholesterol: 23.1 mg
Sodium: 101.6 mg
Mexican Quiches - Mini-Sized


Ingredients:
butter, margarine, cream cheese, all-purpose flour, monterey jack cheese, reduced-fat sharp cheddar cheese, green chilies, egg substitute, eggs, skim milk, salt, black pepper, crushed red pepper flakes

Directions:
Preheat oven to 350 degrees.
CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
Shape into 24 balls.
Cover and chill about 1 hour.
Press into bottom and a little way up the sides of pan.
FILLING: In each muffin section (use mini-muffin tins], sprinkle a rounded teaspoon of cheese on top of unbaked crust.
Add 1/2 teaspoon of green chiles on top cheese.
In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
Bake for about 30-35 minutes until just slightly golden on top.
Let stand 5 minutes before removing from pans.
Serve warm, but also good at room temperature.
Blueberry Scones
Category: bread
By LindaPinda

A good basic scone recipe with blueberries added . . . yummy!!

Ingredients:
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1  egg

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 scones

Calories: 160.3
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 23.1 g
Sugars: 5.8 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 31.3 mg
Sodium: 211.4 mg
Lobster Broth Noodle Bowl


Ingredients:
raw shrimp, soy sauce, hot water, bean thread noodles, broccoli, pickled ginger

Directions:
Preheat the oven to 400F and spread the shrimp out in one layer on a lined cookie sheet.
Bake for 6-8 minutes, until done. Set aside (peel if you really want to].
Meanwhile, in a saucepan, whisk together the lobster base, soy sauce and water and bring to a boil.
Add the bean thread noodles and cook, stirring occasionally, 5 minutes.
Add the broccoli and kelp noodles and cook 5 minutes longer.
Pour into a bowl and top with the roasted shrimp.
Add hot sauce and pickled ginger to taste.
Havana Beach


Ingredients:
lime, white rum, sugar, ginger ale, lime slice

Directions:
Cut the lime into 4 pieces and put in a food processor or blender with the pineapple juice, rum and sugar.
Blend until smooth.
I suggest to strain the drink into the hurricane glass (read description above].  Pour into a hurricane glass or large goblet and top up with dry ginger ale.  Decorate with a lime slice.
Lemon Rice With Herbs


Ingredients:
basmati rice, lemon juice, garlic cloves, fresh cilantro, fresh parsley, mint, lemon zest, marjoram

Directions:
Bring chicken stock and lemon juice to simmer in saucepan., In skillet add oil, heat, add garlic and cook until softened., Add rice, stir., Add stock, salt & pepper and bring to boil., Lower and simmer 20-25 minutes., Remove from heat, stir in herbs, lemon zest and additional salt & pepper.