xiaoxl/recipe_data huggingface dataset:
Papa Drexler's Bavarian Pretzels
Category: bread
By Tim Drexler

Fun to make, traditional pretzels are great with a nice mug of beer!

Ingredients:
3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 ⅓ cups water
¼ teaspoon salt
3 tablespoons baking soda
3 cups water
2 tablespoons butter, melted
1 tablespoon coarse sea salt, or to taste

Directions:
In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt. Bake in the preheated oven until golden brown, 8 to 10 minutes.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 big pretzels

Calories: 304
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 49.2 g
Sugars: 0.9 g
Dietary fiber: 2.1 g
Protein: 7.3 g
Cholesterol: 20.4 mg
Sodium: 2800.8 mg
Strawberry Feta Salad


Ingredients:
fresh strawberries, feta cheese

Directions:
"Combine all ingredients except dressing in large bowl. Add dressing just before serving; mix lightly."
Chicken and Lemon Pepper Sauce


Ingredients:
chicken breasts, mushroom, flour, egg, salt, pepper, paprika, parsley, butter, chicken broth, white wine, lemons, lemon zest, cooked white rice

Directions:
Dip chicken in eggs and coat in flour, paprika, salt and pepper mix.
Heat 4 T butter and sauté chicken. cook until golden brown on both sides.
remove chicken and place on serving platter.
After chicken is removed, stir in remaining flour mixture. be sure to get all the bits and pieces up from the bottom of the pan.
Add chicken broth, wine, mushrooms, parsley and lemon juice. add lemon zest for extra flavor and salt and pepper to taste. Let mushrooms cook until tender.
Pour sauce over chicken and serve with rice.
Enjoy!
Broiled Citrus & Cranberries


Ingredients:
tangerine, red grapefruit, navel orange, cranberries, raw sugar

Directions:
Heat broiler; divide fruit among four shallow ovenproof ramekins.
Sprinkle w/sugar; transfer to a rimmed baking sheet.
Broil, rotating once, until golden brown, 4-6 minute.
Gluten-Free, Dairy Free Irish Soda Bread


Ingredients:
currants, flour, sugar, baking soda, baking powder, xanthan gum, salt, coconut butter, margarine, buttermilk, caraway seeds

Directions:
Preheat oven to 400'F.
Lightly dust your baking sheet with flour.  Plump the currants by covering with hot water for 10 minutes.  Drain thoroughly and set aside.
Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.
With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.
Add the currants and caraway seeds fluffing the mixture up as you add them.
Make a well in the middle of the mixture and add 1/2 cup of the buttermilk.  Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough.  Better to have this mixture wet then dry.
Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking.  Shape the dough into a flat 6" loaf.
Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.
Place in your preheated oven for 25-30 minutes or until golden brown.
Cool on a wire rack.
Serve warm with Vegan margarine or your favourite jam.
Bon Appetit!
Ham and Cheese Crescent Roll-Ups
Category: trusted-brands-recipes-and-tips
By Pillsbury

Ham and cheese crescents add an easy wow to a weeknight dinner, ready in just 25 minutes.

Ingredients:
1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
8 thin slices  cooked ham
4 thin slices  Cheddar cheese, cut into strips

Directions:
Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Prep time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 164.2
Fat: 10.2 g
Saturated fat: 4.2 g
Carbohydrates: 11.2 g
Sugars: 2.1 g
Protein: 5.6 g
Cholesterol: 12.9 mg
Sodium: 394.6 mg
Barb's Firecrackers
Category: appetizers-and-snacks
By Prairierose31

I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.

Ingredients:
2 (16 ounce) cans refried beans
2 envelopes taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container soft cream cheese
2 (7 ounce) containers prepared guacamole
8 (10 inch) flour tortillas, or as needed
72 paper cupcake liners in different colors
2  fresh red chile peppers, seeded and cut into thin strips - or as needed
2  green onions, chopped

Directions:
Stir refried beans and   mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole. Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight. To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 72 appetizers

Calories: 64.4
Fat: 3.1 g
Saturated fat: 1.3 g
Carbohydrates: 7.5 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 1.8 g
Cholesterol: 8 mg
Sodium: 184.3 mg
Solo Cheddar Puff Cake


Ingredients:
eggs, flour, milk, cheddar cheese, salt, butter

Directions:
Preheat oven to 400°F.
Place butter in a oven safe 6 by 8 dish and put into oven to melt while mixing the rest of the ingredients.
Add milk to the eggs and beat with a whisk, and add flour and salt.
Beat mixture until smooth, and add the cheese.
Pour into hot dish after butter has melted and bake for 20 minutes.
Hungry Man Casserole


Ingredients:
ground beef, salt, barbecue sauce, onion, cheddar cheese

Directions:
Brown beef, drain excess fat. Stir in salt, beans, BBQ sauce and onion, heat until bubbly.
Pour mixture into a 2-quart casserole.
Cut biscuits in halves to form 20 half circles, place cut side down along the edge of the casserole on meat mixture.
Sprinkle with cheese.
Bake, uncovered at 375 for 25 to 30 minutes or until biscuits are golden brown.
Martha's Vineyard Salad


Ingredients:
white wine vinegar, red wine vinegar, fresh raspberry, olive oil, maple syrup, Dijon mustard, tarragon, salt, bibb lettuce, red leaf lettuce, blue cheese, red onion rings, pine nuts

Directions:
Make vinaigreete:  combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature.  (Can just purchase premade raspberry vinegar].
Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
Divide on 6 plates and top with onions, blue cheese and pinenuts.
Streusel Coffee Cake


Ingredients:
brown sugar, walnuts, all-purpose flour, canola oil, cinnamon, sugar, canola oil, egg, vanilla extract, flour, baking powder

Directions:
Preheat oven to 375°F  Grease an 8 1/2 x 4 1/2 -inch loaf pan.
Combine ingredients for streusel topping in a bowl,  Reserve.
Beat sugar and oil until combined.  Add egg, orange juice and vanilla.  Beat well.  Add flour and baking powder.  Beat just until combined.
Pour half the batter into prepared pan.  Sprinkle half the streusel topping over batter.  Place remaining batter on top.  Sprinkle with remaining streusel mixture.
Bake in preheated oven 40-45 minutes or until toothpick inserted in center of cake comes out clean.
TIPS:  You can replace the walnuts with raisins or dried cranberries.
Spiced Chai


Ingredients:
water, milk, green cardamom pods, black peppercorns, cloves, cinnamon sticks, star anise, nutmeg, tea bags, honey, vanilla extract

Directions:
Mix together water and milk in large saucepan; bring to a boil.
Add cardamom pods, peppercorns, cloves, cinnamon stick, anise, nutmeg, ginger root, and tea.
Remove from heat and steep for 15-20 minutes, according to how strong you like your tea.
Carefully strain tea through strainer into another pot to remove spices.
Stir in honey, mixing well to dissolve; mix in vanilla extract.
Pour into cups and serve warm, or chill and serve cold.
Balsamic-Orange Couscous


Ingredients:
water, celery, green onion, garlic clove, salt, pepper, extra virgin olive oil

Directions:
Place couscous in a large bowl.  Combine water and juice in a small saucepan.  Bring to a boil.
Pour water mixture over couscous.
Cover tightly and let stand for 5 minutes.  Fluff with a fork and let cool for 10 minutes.
Meanwhile, prepare vegetables and add to couscous mixture.
Stir balsamic vinegar with orange peel, garlic, salt and pepper in a small bowl.
Whisk in olive oil then drizzle over couscous mixture.  Toss to combine.
Taste and adjust seasoning just before serving if necessary.
Mary's Winter Fruit Cake


Ingredients:
flour, sugar, eggs, salt, baking soda, brown sugar, sugar, margarine, butter, evaporated milk, coconut, vanilla

Directions:
Mix fruit cocktail, flour, sugar, eggs, salt and baking soda. Pour into a greased 9x13" pan. Bake for 45-50 minutes at 350 degrees.
While the cake is cooking make the icing. Boil for 2 minutes the sugar, margarine and milk. Remove from heat and add the coconut and vanilla.
Frost the cake while it is hot.
Chipotle Chicken Salad
Category: salad
By Toni Losada

If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all.  I throw it on toasted bread with sliced tomatoes and fresh basil.

Ingredients:
2 ½ cups cubed cooked chicken
1 cup mayonnaise
¼ cup crumbled reduced-fat feta cheese
2  green onions, chopped
3 tablespoons reduced-fat sour cream
3  chipotle peppers in adobo sauce, minced
garlic salt and pepper to taste

Directions:
Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 404.3
Fat: 35.6 g
Saturated fat: 6.9 g
Carbohydrates: 2.7 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 18.8 g
Cholesterol: 64.3 mg
Sodium: 471.9 mg
Garlic Chicken With Pasta Shells


Ingredients:
olive oil, garlic cloves, boneless skinless chicken breast, water, tomato paste, soy sauce, lemon juice, fresh parsley, pasta shells

Directions:
Heat the oil in a large skillet.
Add garlic to oil.
Add the chicken pieces, and stir over medium heat to coat the chicken with the oil and garlic.
Stir in the water, tomato paste, soy sauce, and lemon juice.
Simmer, covered over low heat for about 5 minutes, stirring once or twice, until the chicken is cooked through.
Add the parsley and hot shells.
Toss to coat.
Dutch Oven Pear & Rhubarb Kuchen #RSC


Ingredients:
rhubarb, water, sugar, lemon juice, cake flour, baking powder, salt, unsalted butter, egg, heavy cream, cake flour, sugar, unsalted butter, heavy cream

Directions:
Drain the pears into a large colander and set aside.
Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces.  Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar.  Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened.  Continue cooking until the mixture just starts to thicken.  Set aside to cool on a wire rack, while preparing the rest of the recipe.
Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an “X”.  Using cake flour; grease and flour the aluminum foil.  The aluminum foil is used as handles to lift the Kuchen from the Dutch oven.  Also makes cleaning the Dutch oven easier.
Set the oven rack in the middle position, and preheat the oven to 375º.
Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl.  Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
In a small bowl, whisk together the egg and cream, and add to the crumb mixture.  Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
Pour the dough into the Dutch oven.  Arrange the pears, cut side down over the dough.  Spoon the rhubarb over the peaches.
For the topping, in a medium size bowl, whisk together the flour and sugar.  Using a pastry blender, cut in the butter until the mixture resembles fine crumbs.  Add the cream and almonds, and gently mix with a fork until moist crumbs form.  Sprinkle over the pears and rhubarb.
Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
Cool on a wire rack for 15 minutes.  Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
Place the Kuchen on a cake stand, and serve.
Good Start Sandwiches


Ingredients:
butter, margarine, eggs, salt, pepper, cream cheese, bacon, cheddar cheese

Directions:
Melt butter in a large nonstick skillet over medium heat.
Whisk together eggs, salt, and pepper; pour into skillet, and sprinkle with cream cheese cubes.
Cook over medium heat, without stirring until eggs begin to set on bottom.
Scramble eggs until eggs are thickened but still moist.
Remove from heat and cool.
Pat or roll each biscuit on a lightly floured surface into a 6-inch circle.
Spoon egg mixture evenly onto each biscuit, and sprinkle evenly with bacon and Cheddar cheese.
Brush edges with water; fold biscuits over filling, gently pressing edges with tines of a fork to seal.
Place sandwiches on a lightly greased baking sheet.
Bake at 375 degrees for 10-12 minutes or until golden.
Mom's Meatloaf


Ingredients:
ground beef, oatmeal, milk, egg, onion, Worcestershire sauce, salt, pepper, ground sage

Directions:
"Combine all ingrideints and bake at 350 for 1 hour."
Cucuzza Cake


Ingredients:
flour, cinnamon, baking soda, baking powder, eggs, sugar, vanilla, cucuzza, orange zest, crushed pineapple, pecans, powdered sugar, milk

Directions:
Preheat oven to 350 degrees F.
Sift flour, cinnamon, baking soda and baking powder together and set aside.
Beat eggs with sugar, oil and vanilla.
Add flour mixture to egg mixture, mix well.
Add grated cucuza (skin, seed and all], orange zest, pineapple and pecans.
Mix well.
Divide batter into 2 greased loaf pans.
Pan should be about 1/2 full.
Bake for 45 minutes, or until cakes test done.
Let cool for about 10 minutes.
Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
Remove cakes from pans and glaze tops of cakes while warm.
Stuffed Squid (Seppie Ripine)


Ingredients:
squid, clams, flat leaf parsley, garlic clove, parmesan cheese, egg, olive oil, dry white wine

Directions:
Prepare the quid.
Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan.  You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat.
Was and finely chop the parsley.
Press or grate garlic.
Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt.
Stuff the squid and secure the opening with a toothpick or kitchen twine.
Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully.
Season with salt and pepper and add the wine.
Cover and simmer for about 30 minutes or until squid is done.
Pizza Cupcakes
Category: holidays-and-events
By lutzflcat

They're portable, sort of like a mini pizza, except shaped like a cupcake. They're a great savory snack and a great addition to a game day buffet. Feel free to customize to your family's tastes with additions like ham, sausage, bell peppers, salami, mushrooms, olives, jalapenos, etc. I recommend not omitting the tomato, that really adds something special.

Ingredients:
cooking spray
8 medium cherry tomatoes
1 (11 ounce) can refrigerated pizza crust
8 teaspoons shredded mozzarella cheese
½ cup pizza sauce (such as Classico®)
8 teaspoons finely chopped red onion
½ cup shredded mozzarella cheese
8 slices pepperoni, quartered
Italian seasoning to taste
red pepper flakes to taste
garlic salt to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray 8 cups of a muffin tin with cooking spray. Finely chop cherry tomatoes and drain any liquid. Set aside. Unroll pizza crust on a floured work surface and roll out thinly into a large rectangle. Using a 4-inch round cookie or biscuit cutter, cut 8 circles in the dough. Place dough circles in the prepared muffin cups, pressing dough into the bottom and up the sides of each cup. Drop 1 teaspoon mozzarella into each cup. Top with 1 tablespoon of pizza sauce. Add chopped tomatoes and red onions. Add 1 tablespoon of mozzarella to each cup, and top with pepperoni. Sprinkle each cup with Italian seasoning, red pepper flakes, and garlic salt to taste. Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tin for about 5 minutes. Remove from the tin and serve hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 148.5
Fat: 3.8 g
Saturated fat: 1.3 g
Carbohydrates: 21.3 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 6.6 g
Cholesterol: 8.1 mg
Sodium: 434.6 mg
Chard and White Bean Soup


Ingredients:
smoked bacon, onion, garlic, nutmeg, red pepper flakes, low sodium chicken broth, red swiss chard, white swiss chard, tiny pasta, fresh sage leaves, olive oil

Directions:
Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
Cut chard stems into 3/4-inch slices.
Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
Add chard stems and pasta when soup boils.
Reduce heat to medium-low; simmer 7 minutes.
Add chard leaves; simmer until wilted, 3 to 4 minutes.
Add sage; remove from heat.
Ladle soup into 4 bowls and drizzle with olive oil.
Zucchini & Beef Italiano


Ingredients:
onion, tomato sauce, dry red wine, granulated sugar, pepper, zucchini, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees Sauté ground sirloin& onion in skillet until the meat is finely crumbled& browned& onion is tender.
Drain off& discard grease.
Stir in next 6 ingredients.
Cover& simmer for 1 hour, stirring occasionally.
Meanwhile, wash zucchini& trim off ends.
Cook zucchini whole in boiling, salted water for 3-4 minutes, or until crisp-tender.
Drain& cool.
*Cutthe zucchini in half lengthwise.
Arrange zucchini in a single layer, cut side up, in a buttered shallow baking dish.
Pour sauce over zucchini and top with mozzarella& bake for 45 minutes.
Sprinkle with freshly ground Parmesan cheese& serve.
*Note: may also cut zucchini in rounds.
Floridian Cranberry Orange Muffins


Ingredients:
flour, sugar, salt, baking powder, baking soda, oranges, eggs, butter, buttermilk, dried cranberries, sugar, flour, salt

Directions:
In a saucepan bring dried cranberries to boil with 2 cups of water. Boil until cranberries are re-hydrated, drain, cool and set aside. In a mixing bowl whisk dry ingredients together.
Next cut in 4 Tablespoons butter into flour mixture ( i use a food processor with 1 cup of flour mixture, pulse it until incorporated then return to mixing bowl]. I then beat 2 eggs in a separate bowl, add yogurt, buttermilk and orange juice. I then fold these ingredients into the dry and add the cranberries.
The final step is for the topping, I use the food processor to cut 1/4 cup sugar with 3 tablespoons flour and butter with a pinch of salt for a sugar sprinkle on top of the muffins.
Dip batter with a 1/3 cup into regular muffin that have been sprayed with PAM or greased. Batter should be super lumpy and the consistency mashed potatoes. add more buttermilk to get the ingredients to be like a thick batter. Spoon into muffin tins to 7/8 full.  sprinkle the topping mixture onto the muffins and bake in a 420 degree oven (closer to the top rack upper middle] for 12-18 minutes. Remove when there is a light noticeable golden brown ring on the edge. Cool and serve.
Cabbage Parsley Coleslaw


Ingredients:
head of cabbage, fresh parsley, celery rib, scallion, bacon bits, mayonnaise, Worcestershire sauce, Worcestershire sauce, onion powder, fresh lemon juice, sugar

Directions:
In a large bowl, toss the cabbage, parsley, celery, scallions and bacon bits.
In a small bowl, combine mayonnaise, Worcestershire sauce, onion powder, lemon juice and sugar. Pour over cabbage mixture and toss to coat.
Cover and refrigerate for  several hours. Enjoy!
Bacon and Lentil Soup


Ingredients:
bacon, garlic cloves, napa cabbage, carrots, celery, crushed tomatoes, green lentils

Directions:
Cut the bacon up into tiny pieces and fry with the oil.
Once the fat begin to melt off, add in the roughly chopped carrots, celery, onions, or other veggies that you desire. I used leeks.
Let cook for another 5 minutes or so. Add in garlic and let cook for one more minute.
Add in the can of tomatoes, chicken stock and washed lentils.
Let simmer for about 20 minutes or so. After 20 minutes,add in any other veg you want. I added green beans.
Let simmer for another 15 minutes. Add in cabbage if you want.
Simmer for another 5 minutes. YUM!
Lemon Verbena and Herbal Simple Syrups for Lemonade Etc!


Ingredients:
water, sugar, vanilla bean, lemon peel strip, fresh ginger

Directions:
In a saucepan combine water and sugar. Bring to  boiling over medium heat, stirring until sugar is dissolved.
Add one of the infusions; boil gently, uncovered, for 2 minutes more.
Remove from heat; cover and cool in saucepan for 1 hour. Remove and discard infusion ingredients.
Transfer syrup to a clean covered storage container. Refrigerate up to 2 weeks, or may be frozen. Makes 2 cups syrup.
VARIATIONS:
VANILLA INFUSION: Add one fresh vanilla bean, halved lengthwise, to the hot sugar-water mixture. If desired, after cooling, remove the vanilla bean and use the tip of a small knife to scrape the seeds from the beans into the syrup (flecks of dark seeds will color the crystal-clear syrup].
FRESH HERB INFUSION: Add three 3-to-4-inch sprigs fresh rosemary; 3/4 cup lemon-verbena or mint leaves, slightly crushed; or 3/4 cup basil leaves, slightly crushed, to the hot sugar-water mixture.
LEMON-GINGER INFUSION: Add three 1x3-inch strips of lemon peel and a 1-inch piece of ginger, thinly sliced, to the hot sugar-water mixture.