xiaoxl/recipe_data huggingface dataset:
Nutty Coconut Bread (Abm)


Ingredients:
water, cream of coconut, butter, bread flour, salt, pecans, walnuts, bread machine yeast

Directions:
Add ingredients in order listed, or as recommended by manufacturer., Bake on regular setting or rapid setting.
Cranberry Glazed Baby Carrots


Ingredients:
butter, brown sugar, cranberry sauce

Directions:
Bring a pan of water to boil and add the carrots.  Cook for 8-10 minutes, (until crisp-tender].   Drain and  put aside.
In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth.   Simmer 2 minutes, then add the carrots and glaze for 5 minutes.   Season with salt and pepper, if desired.
Easy One-Bowl Apple Snack Brownie Cake


Ingredients:
flour, baking soda, salt, water, canola oil, lemon juice, vanilla, apples, sugar, cinnamon

Directions:
Set oven to 350 degrees.
Grease a 8-in baking dish.
In a medium bowl, combine first four ingredients.
Combine water, oil, lemon juice and vanilla; add to dry ingredients, and stir, just until combined.
Toss apples with sugar and cinnamon; fold into batter.
Pour into greased baking pan.
Bake for 30-35 mins, or until cake tests done.
Cauliflower Provencale


Ingredients:
cauliflower, onion, garlic, olive oil, plum tomato, salt, black pepper

Directions:
Boil or (preferably] steam Cauliflower until barely done- still slightly crunchy.
In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
When soft but not brown add tomato (do not break up too much]& other ingredients.
simmer gently for 3 or 4 minutes.
Adjust seasoning.
Mix Cauliflower and sauce and serve.
Pumpkin Custard


Ingredients:
half-and-half, heavy cream, ground ginger, salt, eggs, sugar, canned pumpkin puree, lemon zest

Directions:
Heat oven to 325 degrees.
Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan].
Mix liqueur, ginger, and salt in small bowl.  Lightly whisk eggs together in separate mixing bowl.  Add liqueur mixture and whisk to blend.  Very gradually stir in scalded cream.  Stir in sugar, pumpkin, and lemon zest.
Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan.  Pour enough hot water into pan to come halfway up sides of cups.  Cover with cookie sheet.  Bake until knife inserted in center comes out clean, 40-45 minutes.
Transfer custard cups to wire rack to cool completely.  Cover with plastic wrap and refrigerate at least 2 hours.  Serve cold.
The Best Marble Cake


Ingredients:
eggs, sour cream, water, sugar, vanilla extract, butter, sour cream, powdered sugar

Directions:
Preheat oven to 375.
Spray Bundt cake with non-stick.
Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute]. I usually do not let it melt completely, which creates a nice effect in the cake.
Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
Stir third of the batter into the melted chocolate, mix well.
Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.
For the icing: melt the chocolate and butter (you can do this in the microwave as well, but be careful].
Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time.
Spread the icing on the cake when it has cooled completely.
Chuck Wagon Wraps


Ingredients:
lean ground beef, frozen corn, Worcestershire sauce, reduced-fat cheddar cheese, flour tortillas, lettuce, fresh tomatoes, reduced-fat sour cream

Directions:
In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well.  Bring to a boil.  Reduce heat; simmer, uncovered for 4-5 minutes or until heated through.  Sprinkle with cheese and cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream.  Roll up and serve.
Cinnamon Bread French Toast


Ingredients:
eggs, milk, sugar, vanilla, salt

Directions:
Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth., Heat griddle or skillet over medium-low heat or to 375., Grease heated griddle, if necessary., To test griddle, sprinkle with a few drops of water., If bubbles jump around, heat is just right., Dip bread into egg mixture, coating both sides., Place on griddle., Cook about 4 minutes on each side or until golden brown.
Potato Pancakes


Ingredients:
mashed potatoes, cream cheese, onion, garlic, flour, bacon bits, bacon

Directions:
Saute onions and garlic in oil.
Cream together mashed potatoes with cream cheese.
Put onions and garlic in with mashed potatoes and add French fried onions and bacon bits.  Mix well.
Set cup of flour aside in bowl.
Make a ball with pancake mixture and coat with flour.  Flatten and coat with flour as needed to prevent stickiness.
Cook pancakes on medium heat 3 minutes per side.
Hot Chocolate Monkey Bread
Category: trusted-brands-recipes-and-tips
By Reddi-wip

Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.

Ingredients:
PAM® Baking Spray
5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
½ cup granulated sugar, divided
½ cup Parkay® Original Spread-tub, melted
¼ cup reduced fat (2%) milk
2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping

Directions:
Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended. Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze. Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 370.1
Fat: 17.4 g
Saturated fat: 4.5 g
Carbohydrates: 48.2 g
Sugars: 19.6 g
Dietary fiber: 0.8 g
Protein: 5.4 g
Cholesterol: 2.8 mg
Sodium: 886.4 mg
Spicy Pineapple Sauce
Category: appetizers-and-snacks
By Michele O'Sullivan

This ginger spiced pineapple and maple syrup sauce is great over meatballs.

Ingredients:
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
1 tablespoon cornstarch
1 teaspoon ground ginger
¾ cup orange juice
2 tablespoons maple syrup

Directions:
In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 3 cups

Calories: 27.8
Carbohydrates: 7.1 g
Sugars: 1.6 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 0.5 mg
Easy Apricot Bites II


Ingredients:
blue cheese, pistachios, honey, ground pepper

Directions:
Place ½ teaspoon blue cheese on each apricot., Sprinkle with pistachios and drizzle with honey., Pepper to taste.
John's Chicken Enchiladas


Ingredients:
chicken breasts, onion, Velveeta cheese, milk, cream cheese, salsa, flour tortillas

Directions:
Preheat oven to 350.
Cook chicken and onion in oil over medium heat in skillet, add cream cheese.
In a separate bowl, melt velveeta in microwave and stir in milk.
Put chicken mixture in each tortilla and roll up, placing seam-side down in 9X13 pan.
Pour velveeta mixture over wraps.
Garnish with salsa and olives.
Bake at 350 for 20-30 minutes until cheese is bubbly.
Serves well with sour cream.
Whole Wheat Muffins
Category: bread
By Jenn Hall

The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1  egg

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 172.3
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 24.6 g
Sugars: 9.1 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 16.7 mg
Sodium: 231.6 mg
Kenneth's Greek Salad


Ingredients:
romaine lettuce, tomatoes, cherry tomatoes, cucumber, green pepper, red onion, feta cheese, red wine vinegar, garlic clove, salt, pepper, oregano, olive oil

Directions:
Wash and prepare all vegetables.
Tear lettuce into bite-size pieces and place in a large salad bowl.
Add tomatoes, cucumber, green pepper, scallions, feta cheese, and olives.
Prepare dressing; Whisk together all ingredients except olive oil.
Slowly add the olive oil, whisking constantly
Pour dressing over salad and toss.
Serve on chilled salad plates.
Optional-Top with Grilled and Seasoned Chicken Breast Strips.  Available in the freezer section.  Warm as directed on package.
Easy Marinated Artichokes
Category: appetizers-and-snacks
By KnifeForkandaSpoon

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Ingredients:
1  lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped  (Optional)
1 (14 ounce) can quartered artichoke hearts, drained

Directions:
Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container. Seal the container and shake to emulsify the mixture. Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 195.2
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 15 g
Sugars: 0.1 g
Dietary fiber: 4.9 g
Protein: 4.7 g
Sodium: 1892.4 mg
Pomelo Salad with Peanuts, Mint, and Chile
Category: salad
By LauraF

It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!

Ingredients:
2 tablespoons unsweetened coconut flakes
1  pomelo
2 tablespoons coarsely chopped salted peanuts
2 tablespoons fried shallots
2 tablespoons fresh mint leaves, torn
2 tablespoons hot water
1 tablespoon chopped palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1  Thai bird's eye chile, chopped

Directions:
Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside. Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice. Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top. Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 servings

Calories: 240.1
Fat: 8.1 g
Saturated fat: 3.9 g
Carbohydrates: 41.7 g
Sugars: 8 g
Dietary fiber: 4.8 g
Protein: 5.3 g
Sodium: 623.8 mg
Baked Eggs in Chipotle Cream Sauce


Ingredients:
butter, garlic cloves, half-and-half, dried cilantro, sugar, parmesan cheese, eggs

Directions:
Preheat oven to 400 degrees with a rack in the upper third of the oven. Butter 2 8-ounce ramekins.
Melt the butter in a small saucepan over medium heat. Saute the garlic and the chipotle powder about 3 minutes or until garlic is softened.
Add the half and half and bring to a simmer, stirring. Stir in cilantro, salt, pepper and sugar. Simmer, stirring occasionally for 10 minutes, until mixture has reduced by about one third and thickened slightly.
Remove from heat and stir in the parmesan until melted. Reserve 1 Tablespoon of parmesan for sprinkling.
Spoon half of the sauce into each ramekin. Break one egg into each ramekin and sprinkle with the reserved parmesan.
Place ramekins on a baking sheet and bake in the upper third of the oven for 12 minutes. White should be set and yolk slightly runny.
Serve with toast or bread. A dollop of sour cream would also be nice, if you're splurging.
Heavenly Cheesecake Swirl Brownies


Ingredients:
Philadelphia Cream Cheese, sugar, egg, vanilla

Directions:
PREPARE brownie mix as directed on package.
Pour into greased 13x9 inch baking pan.
BEAT cream cheese until smooth.
Add sugar, mix until blended.
Add egg and vanilla; mix just until blended.
POUR cream cheese mixture over brownie mixture; stir through batter for marble effect.
BAKE at 350F degrees for 35-40 minutes  or until cream cheese mixture is lightly browned.
Cool; cut into squares.
*Nuts can be added if you'd like.
Bean Sprout and Spinach Salad


Ingredients:
spinach, bean sprouts, sugar, vinegar, soy sauce, sesame seeds

Directions:
Pour boiling water over spinach in colander.  Rinse immediately with cold water.  Drain thoroughly and place in medium serving b owl.  repeat process with bean sprouts and place in same bowl.
Combine sugar, vinegar, soy sauce and sesame seeds.  Pour over veggies and toss to combine.
Cover and refrigerate at least 1 hour before serving.
Brandi's Favorite Pizza


Ingredients:
warm water, brown sugar, honey, bread flour, salt, garlic powder, oregano

Directions:
Preheat oven and pizza stone to 450f.
Place ingredients in bread machine in the order listed, making a small pocket in center of flour mixture for the yeast.
Select dough cycle.*.
Let dough rise for at least 20 minutes. Pound down and divide into two balls.
Roll out or hand form crust. (see note].
Form the pizza dough in two standard 16 inch pizza pans sprayed lightly with cooking spray.
Perforate center of crust with a fork in multiple areas to prevent bubbles.
Let dough set for another 10 minutes.
Spread pizza sauce on dough 1/2 inch from edges. Brush butter or olive oil on exposed edges.
Pre-Bake while still in pizza pan 6 minutes at 450F (pop any dough bubbles that may occur].
Remove from oven. Remove crust from pizza pan with metal spatula and place on pizza peel.(The peel isn’t necessary but makes it easier to slide the pizza onto the stone in the oven].
Finish dressing pizza as desired and place pizza crust directly on pizza stone and bake for additional 8-12 minutes, depending on how dark you want your crust.
Let pizza cool for a few minutes before slicing.
*While mixing, scrape sides of bread machine pan with plastic spatula to ensure complete mixing and add additional flour as needed to barely remove stickiness from the dough ball. Sides of mixing pan should appear clean with smooth dough ball in center when desired dough consistency is achieved.
Note:  To achieve the desired crust firmness I have a two-step process which produces a picture perfect pizza that still has all the benefits of pizza stone baking. It also makes dressing and handling of the pizza MUCH easier.
Slow Cooked Pork Chop Dinner


Ingredients:
onion, green pepper, tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt, cooked rice

Directions:
In a skillet, brown chops on both sides in oil; drain.
Place in a slow cooker.
Add the onion, green pepper and mushrooms.
In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt.
Pour over meat and vegetables.
Cover and cook on low for 4-5 hours or until meat is tender.
Serve with rice.
Sesame Chicken


Ingredients:
chicken breast, cornstarch, salt, ketchup, sugar, water

Directions:
Marinate chicken cubes with egg yolk and salt for 15 minutes.  Lightly dust chicken with cornstarch shaking off the excess.  Add 3 tablespoons oil to a hot pan over high heat.  Add the chicken and cook ove side until goldden brown, about 1 1/2 - 2 minutes.  Turn the chicken over  and cook until done.  Add oil when needed.
Mix the sauce ingredients.  Add sauce to pan.  Stir until chicken is coated with the sauce thouroughly.  Remove chicken onto a plate.  Sprinkle with sesame seeds if desired.
Serve with rice.
Breakfast Quesadillas


Ingredients:
bulk pork sausage, eggs, sour cream, half-and-half, butter, fresh chives, fresh cilantro, tomatoes, green chilies, flour tortillas, cheddar cheese, monterey jack cheese

Directions:
In a  12 inch skillet cook sausage until browned, no longer pink. Remove sausage from skillet; drain on paper towel. Wipe skillet clean, set aside.
In medium size bowl lightly beat eggs, sour cream, half and half, and taco seasoning mix with wire whisk until well blended.
In a 10 inch skillet melt butter over medium heat. Add egg mixture; cook 2-4 minutes, stirring frequently , until mixture is very moist. Stir in sausage, chives, cilantro, tomato and chilies. Cook 1-2 minutes longer until egg mixture is set but still moist. Remove from heat.
Place tortillas on work surface. Top half of each tortilla with 2-3 tablespoons egg mixture; sprinkle each with 1 tablespoons of each of the cheeses. Fold untopped half of tortilla over egg mixture.
Heat same 12 inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30-45 seconds on each side until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter cut each quesadilla into wedges.
Serve quesadillas with fresh chives, taco sauce, sour cream and guacamole if desired.
Pumpkin Pie - Vegan


Ingredients:
silken tofu, pumpkin puree, pure maple syrup, light brown sugar, cornstarch, arrowroot, cinnamon, salt, nutmeg, ginger, clove, pecans

Directions:
Preheat oven to 350 degrees.
Prepare pie crust.
Blend together the pumpkin, tofu maple syrup, brown sugar, cornstarch, and spices until the mixture is smooth and creamy.
Pour into prepared crust, and smooth top of filling with a spatula.
Bake for about 40-45 minutes, or until crust is lightly browned and the outermost inch of the filling is set.
Don't worry is the center is still soft, it will continue to firm up as the pie cools.
Gently press the toasted pecan halves into the filling.  I did 2 concentric circles.
Cool to room temperature and then chill until set, 1-2 hours.
can be served chilled or at room temperature.
Yellow Squash Dressing


Ingredients:
water, butter, margarine, onion, celery, green pepper, green onion, milk, salt, pepper

Directions:
Bake cornbread according to package directions; cool on a wire rack.
Crumble and set aside.
Combine squash and water in a large saucepan, and bring to a boil.
Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
Bake at 350 degrees for 40 minutes or until thoroughly heated.
Flourless Apple-Caramel Cake (5 - Hour Cook Time)


Ingredients:
sugar, sugar, water, granny smith apples, oranges, oranges, zest of

Directions:
Slice all peeled and cored apples thinly. (Not PAPER thin, though.] Keep each apple’s quantity separated for assembly.
In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules.
Simmer the syrup for 8 minutes, swirling the pan (don’t stir!] and wiping down the sides to ensure even browning.
Pour caramel into a 2-quart ceramic soufflé pan (or the like], swirling the caramel around the bottom and up the sides of the dish.
Allow the caramel to cool, and harden, in the dish for 10 minutes.
Preheat oven to 250.
Arrange a layer of apples on the caramel in overlapping circles, using one apple’s quantity.
Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay                                                                                                                                                               . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating.
Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.].
Bake 5 hours. A skewer inserted should come out clean.
Allow the cake to cool completely, then refrigerate for 2 hours.
Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.
Bolognese Sauce
Category: world-cuisine
By Kimber

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Ingredients:
2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2  carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

Directions:
In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside. In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.  Cover, reduce heat and simmer one hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve sauce over hot pasta.

Prep time: 10 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 35 mins
Yields: 8 to 10 servings

Calories: 471.5
Fat: 19.7 g
Saturated fat: 6.7 g
Carbohydrates: 46.5 g
Sugars: 6.6 g
Dietary fiber: 3.7 g
Protein: 23.4 g
Cholesterol: 58.8 mg
Sodium: 463.4 mg
Strawberry Yogurt Shake


Ingredients:
fresh strawberries, plain yogurt, honey

Directions:
In a blender, puree the strawberries with yogurt., Add honey and almond extract, mix well and pour into glasses.