xiaoxl/recipe_data huggingface dataset:
Easy Wonton Soup
Category: soups-stews-and-chili
By veglemon

This is an easy wonton soup for those looking for a base recipe. You can add more elaborate ingredients to the soup like mushrooms, spinach, bok choy, celery, prawns, BBQ pork, etc. Or just enjoy its simplicity.

Ingredients:
1 pound ground pork
2  green onions, minced
1 large egg, beaten
2 teaspoons hot sauce
ground black pepper to taste
1 (16 ounce) package wonton wrappers
2 (32 ounce) cartons chicken broth
1 (1 inch) piece fresh ginger, grated
5  green onions, sliced
1 dash soy sauce, or to taste

Directions:
Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes. Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons. Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes. Serve, garnished with green onions and soy sauce.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 310.1
Fat: 10.2 g
Saturated fat: 3.4 g
Carbohydrates: 34.8 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 17.7 g
Cholesterol: 70.7 mg
Sodium: 1470.1 mg
Israeli Couscous With Pecans


Ingredients:
butter, pecans, onion, israeli couscous, cinnamon stick, chicken broth, salt, fresh parsley, lemon, zest of, black pepper

Directions:
Melt 1 tablespoon butter in a large saucepan over medium low heat.
Add pecans and stir until golden brown.  Transfer to small bowl.
Melt remaining 2 tablespoons of butter in the same pan over medium heat.  Add onions and saute until couscous browns slightly.
Add broth and salt and bring to a boil.
Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.
Remove from heat and stir in parsley, pecans and lemon zest.
Season with black pepper to taste.
Candied Apples


Ingredients:
granulated sugar, corn syrup, water, cinnamon, vanilla, clove, apples

Directions:
Remove stems from apples, wash, and pat dry.
Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan.
Cook until candies dissolve, stirring constantly.
Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring.
Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without stirring.
While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time.
As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated.
Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens.
Let apples reach room temperature before eating.
Seared Tuna With Olives, Capers, Peppers and Tomato


Ingredients:
olive oil, garlic cloves, red onion, albacore tuna, fresh basil, of fresh mint, fresh oregano, marjoram, tomatoes, kalamata olives, capers, red pepper flakes, fresh basil, of fresh mint

Directions:
Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
Garnish with the remaining basil and mint.
Blackberry French Toast


Ingredients:
eggs, cream cheese spread, powdered sugar, water

Directions:
In small bowl combine 1 cup pie filling and 1/4 cup powdered sugar and 1 tablespoon of water. Mix well. Put in saucepan on low heat. This will be for the topping.
In bowl add two eggs and beat well. Set aside.
In small bowl combine 1 cup cream cheese, 1/4 cup of powdered sugar and 1 tablespoon of water. Mix well. Spread this onto one slice of bread. It will be thick and spreadable.
Next, add one to two tablespoons of blackberry pie filling on top of cream cheese. (you can add more filling if you want it extra thick].
Place a slice of bread on top so that you have made a sandwich.
(Repeat steps to make second serving].
Dip sandwich into egg mixture so that it's coated on both sides.
Place a dab of butter onto skillet. Cook on medium to medium low heat until both sides are golden brown.
Top with warm topping mixture. Add cool whip if you prefer. Serve warm.
Big Apple Coffee


Ingredients:
"coffee"

Directions:
"Pour liquer and coffee into mug, top with whipped cream and garnish with chocolate shavings."
Bow Ties With Sausage and Peppers


Ingredients:
bow tie pasta, sweet pepper, vegetable broth, coarse black pepper

Directions:
Cook pasta according to package directions.
Meanwhile, cut sausage into bite-size pieces.
In a large skillet cook sausage and peppers over med-high heat until sausage is brown.
Drain off fat.
Add broth & pepper to skillet.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Remove from heat.
Drain pasta and toss with sausage mixture.
Hula Chicken


Ingredients:
green pepper, garlic clove, pineapple chunks in juice, soy sauce, cooked rice

Directions:
Cook green pepper and garlic in oil until tender.
Blend in soup and pineapple juice; add chicken, pineapple tidbits and soy sauce.
Heat, stirring occasionally.
Add macadamia nuts prior to serving.
Serve over rice or noodles.
Indian-Spiced Baked Fish
Category: world-cuisine
By ToffeeSmiles22

Baked fish in an oil and vinegar marinade with Indian spices.

Ingredients:
4 (4 ounce) tuna steaks
4 teaspoons olive oil
4 teaspoons white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon dried tarragon

Directions:
Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet. Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 172.5
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 26.5 g
Cholesterol: 50.6 mg
Sodium: 42.7 mg
Nutribar Vanilla "brownies"


Ingredients:
flour, vanilla flavoring, sugar, cocoa powder, baking powder, salt

Directions:
Beat egg whites with oil at high speed.
In the meantime, sift flour and meal replacement powder with sugar, cocoa, coffee mix, baking powder, and salt.
Combine dry ingredients with the eggs and oil. Mix until batter is dark and smooth.
Pour into a wax-paper lined 8" round or square pan.
Bake at 350F 15 minutes (see note].
Note: I baked mine in a small convection oven. You may need to adjust baking time if using a conventional oven.
Fried Chicken Sandwich
Category: meat-and-poultry
By RainbowJewels

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Ingredients:
3  skinless, boneless chicken breast halves
12  dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6  sandwich buns

Directions:
Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour. Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl. Whisk eggs and milk together in another bowl. Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired. Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet. Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 6 sandwiches

Calories: 404.7
Fat: 19.9 g
Saturated fat: 5.4 g
Carbohydrates: 183.2 g
Sugars: 3.9 g
Dietary fiber: 1.6 g
Protein: 16.5 g
Cholesterol: 105.3 mg
Sodium: 1440.4 mg
Crab & Pea Salad


Ingredients:
bacon, mayonnaise, onion powder

Directions:
In a bowl, combine peas, crab and bacon.
Combine mayo and onion powder; fold into crab mixture.
Cover and refrigerate till served.
Broccoli Chicken Soup (Hcg - Phase 2)


Ingredients:
water, chicken, broccoli stems, onion, garlic, cumin, pepper

Directions:
Pour water in a medium sized pot on medium heat and add all ingredients.
Let simmer for 20-60 minutes (until broccoli is tender].
Eat half and save the other half for the next day or whenever.  =].
Asian Coconut Rice
Category: side-dish
By SILVREZS

I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.

Ingredients:
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon sugar
1 pinch salt
1 ½ cups uncooked jasmine rice

Directions:
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 453.1
Fat: 20.9 g
Saturated fat: 18.5 g
Carbohydrates: 61.4 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 6.8 g
Sodium: 53.7 mg
Cocoa  Puff Muffins


Ingredients:
self raising flour, cocoa powder, brown sugar, butter, buttermilk, eggs, vanilla essence

Directions:
Heat oven  to 180°C.
Grease 12 x 1/2 cup muffin tin.
Sift flour and cocoa into large bowl.
Add sugar and 1 3/4 cups cocos puffs; stir well.
Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
Spoon mixture evenly into muffin pan.
Sprinkle with remaining cocoa puffs.
Bake 20 minutes, then stand 5 minutes.
Then turn onto wire rack.
Serve warm.
Homesteader Cider Brined Pork Chops W/ Pan Gravy-Forevermama


Ingredients:
apple cider, kosher salt, black peppercorns, bay leaves, garlic cloves, salted butter, apple cider, chicken broth, heavy cream, mustard, Dijon mustard, kosher salt, black pepper

Directions:
Brine:
Place black peppercorns in a plastic zip-top bag and seal.  With a meat mallet, crush peppercorns slightly.  Note that not all peppercorns should be crushed, but only a few to release flavor.
In a large bowl, whisk together the cider and salt until the salt dissolves.
Place the brine in a large zip-top bag (or if the bag isn't large enough to fit all the pork chops, divide the brine into 2 zip-top bags].
If using 2 bags, add to each bag half the peppercorns, 1 bay leaf, and 3 garlic cloves.  If using 1 large bag add the full amount of the peppercorns, bay leaf and garlic. Mix to incorporate seasonings evenly.
Place chops evenly in bag(s], seal and place in the refrigerator for 4 hours or brine overnight.
Preheat oven to 325 degrees F.  Set oven rack to the middle position.  Drain the chops well and discard brine, blot dry if desired.  Remove the whole peppercorns that are stuck to chops and discard.
In a large skillet over medium-high heat, melt the butter and depending on the size of your skillet, add 2 to 3 pork chops.  Cook until browned on each side, 3 - 5 minutes.  Turn the chops and cook until browned on the other side, 3 - 4 minutes more.  Repeat with remaining chops.  Set the skillet aside and DO NOT drain off butter and brown bits in the skillet.
Layer the chops in a 9 x 13 inch baking dish and bake until pale pink in the center for 15 - 20 minutes, being careful not to overcook to prevent them from drying.
While pork chops are in the oven or before placing chops in oven, prepare your sauce:
Return skillet to medium-high heat and add the cider.  As it bubbles, use a wooden spoon to scrape up brown bits on the bottom of skillet.  Add the chicken broth, turn the heat to high, and boil until the liquid is reduced to about 1 cup, 8 - 10 minutes.
Remove from heat and stir in cream and mustard.  Season with salt and freshly grated black pepper to taste.
Once chops have completed cooking, remove from oven and place in serving tray.  Pour sauce over the chops and serve immediately.
NOTE: If using bone-in, they may take longer to cook.  Also depending on the thickness of your chops, keep a close eye on the cooking time.
Lemon Blueberry Muffins


Ingredients:
flour, baking powder, salt, sugar, eggs, fresh lemon zest, butter, sour cream, blueberries

Directions:
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners.
In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter.
Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter.
Divide the batter evenly into each cup in the prepared muffin tin.
Bake for 25 to 30 minutes, or until a tester comes out clean.
Vegetable Lo Mein


Ingredients:
vegetarian oyster sauce, soy sauce, salt, pepper, vegetable broth, cornstarch, spaghetti, fresh ginger, red onion, canola oil, carrot, snow peas, vegetarian bacon

Directions:
In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
In a large saucepan over high heat, cook noodles according to package directions.  When noodles are al dente, drain water.
Return to saucepan and toss with oyster sauce mixture.
In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
Add fake bacon and vegetable broth-cornstarch mixture.
Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
Add noodles and toss well to combine.
Fudge-Filled Bars


Ingredients:
sweetened condensed milk, butter, margarine, vanilla extract

Directions:
Preheat oven to 350 degrees.
In a medium sized saucepan, combine the sweetened condensed milk, chocolate chips, and butter; cook over low heat until chocolate is melted, stirring often.
Remove from heat; stir in vanilla.  Cool for 15 minutes.
Using floured hands, press 1 1/2 of the rolls of cookie dough into a 15x10 inch backing pan.
Pour cooled chocolate mixture evenly over the cookie dough in the pan.
Crumble the remaining dough over the chocolate mixture.
Bake for 25-30 minute.
Cool and cut.
Homemade East Indian Naan Bread (Made Easy)


Ingredients:
water, active dry yeast, all-purpose flour, salt, sugar, baking soda, canola oil, plain yogurt, butter, yogurt, chutney, cucumber, fresh onion, cracked black pepper

Directions:
STIR one (1/4 ounce] package active dry yeast into warm water; LET sit for 10 minutes.
MEASURE 2 cups all-purpose flour into a medium bowl; ADD 1 teaspoon salt, 1 teaspoon sugar and 1/8 teaspoon baking soda; MIX well; ADD 2 tablespoons oil and 2 1/2 tablespoons plain yogurt; MIX until crumbly.
POUR the water and yeast mixture over flour; and make into soft dough; KNEAD the dough until smooth.
COVER dough with a kitchen towel; KEEP in a warm place until dough doubles in volume, between 3 - 4 hours.
SET oven rack in center position; PLACE a pizza stone in center of rack (NOTE: IF YOU DO NOT HAVE A PIZZA STONE, A CAST-IRON DUTCH OVEN OR GRIDDLE MAY BE USED]; PREHEAT the oven to BAKE at 500°F , for at least twenty minutes until pizza stone is properly tempered; SET the BROILER to HIGH.
LUBRICATE hands lightly with canola oil; KNEAD dough 2-3 minutes; DIVIDE dough into 6 equal portions.
FLOUR a rolling board; ROLL each piece of dough on floured board with a rolling pin, into rounded shapes about 1/4-inch thick and no wider than 8 inches (they don't have to look perfect]; RE-DUST board with flour as needed; REPEAT with remaining dough portions.
WET hands lightly; TAKE Naan discs and flip them between your palms before placing them CAREFULLY onto hot pizza stone in oven without touching the stone (do not set more than two Naan at a time over stone]; CLOSE oven door.
BROIL-BAKE Naan on pizza stone in closed oven for 2-3 minutes (keep a close watch on timing]; REMOVE baked Naan from stone with a spatula and/or tongs, wearing oven mitts; BASTE with suggested additions if desired (RE-TEMPER pizza stone for 3 minutes before continuing with your next batch].
BASTE baked Naan with suggested BASTE; KEEP warm in lined bread basket until serving; SERVE with dipping sauce if desired and ENJOY!
Pork Chops With Apples & Cranberries


Ingredients:
butter, onion, boneless pork chops, salt, pepper, flour, apples, lemon juice, apple cider, brown sugar, cinnamon, ground allspice, dried cranberries

Directions:
In a large skillet, heat butter over medium heat.
Add onions and sauté for 4 to 6 minutes, until lightly browned.
Remove onions to a plate and set aside.
Add vegetable oil to the skillet.
Sprinkle pork chops with salt and pepper then dredge in flour.
Brown the pork chops for about 2 minutes on each side.
Return the onions to the skillet making a layer over the chops.
Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
Pour the apple mixture over the pork chops and onions and bring to a simmer.
Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
Cover and simmer for 20 minutes.
Stir in cranberries and continue cooking for 2 minutes longer.
Beef Short Ribs in Chipotle and Green Chili Sauce


Ingredients:
salt, fresh ground black pepper, ground cumin, chili powder, ground coriander, short rib of beef, olive oil, onions, garlic, low sodium chicken broth, diced tomato, fresh lime juice, canned chipotle chiles, anaheim chilies, fresh cilantro, lime wedge

Directions:
Mix first 5 ingredients in bowl; sprinkle all over short ribs.
Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F.
Heat oil in large ovenproof pot over medium-high heat.
Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
Repeat with remaining ribs.
Reduce heat to medium.
Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
Add broth and bring to boil, scraping up browned bits.
Add tomatoes, lime juice, and chipotle chilies.
Return ribs to pot, meaty side down, in single layer.
Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
Remove pot from oven.
Tilt pot; spoon off fat.
Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
Season sauce with salt and pepper.
(Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.] Bring ribs to simmer over medium heat; add chili rings.
Simmer until chilies soften, about 10 minutes.
Transfer ribs and sauce to large bowl.
Sprinkle with cilantro; garnish with lime wedges.
*Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
Makes 4 servings.
Orange Chicken With Broccoli (Weight Watchers)


Ingredients:
canola oil, fresh ginger, boneless skinless chicken breast, broccoli florets, water, low sodium chicken broth, reduced sodium soy sauce, cornstarch, orange

Directions:
In a medium nonstick skillet over medium heat, heat the oil.
Add the chicken, cook 3 minutes.
Add the ginger and cook ginger and chicken 2 more minutes, or til chicken is cooked through.
Transfer chicken to a plate and set aside.
In the skillet, combine the broccoli and water, stirring to scrape up the browned bits from the bottom of the pan; cook, covered, until tender-crisp, 3-4 minutes.
Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce.
Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly.
Add the orange; heat through.
Lemon Custard Bars


Ingredients:
margarine, powdered sugar, flour, salt, vanilla extract, sugar, flour, baking powder, salt, fresh lemon rind, fresh lemon juice, powdered sugar

Directions:
Preheat oven to 325°F., Spray and 8-inch square pan with cooking spray and wipe with a paper towel., In a medium sized bowl, combine crust ingredients and mix well., Spread crust dough over bottom of the pan., In a small bowl, combine topping ingredients and mix well., Pour the topping over the crust., Bake for 27-30 minutes., Cool completely before cutting bars and serving., Dust bars with powdered sugar when cool.
Smoked Salmon Scramble


Ingredients:
smoked salmon, eggs, cream cheese, fresh dill, unsalted butter, white pepper

Directions:
Break up salmon into bite-sized pieces.
In a medium bowl whisk eggs until light and frothy.
In a small bowl mash cream cheese and dill together with a wooden spoon.
In a large, nonstick sauté pan melt butter over medium heat.
Add eggs.
While eggs are still soft and wet, stir in smoked salmon, cream cheese, and a grating of white pepper.
Using a rubber spatula, pull eggs that are cooked on the edges to the center of the pan and gently shake the pan to redistribute the scrambled eggs evenly over the cooking surface.
Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.
Serve Immediately.
Fruit Punch Liqueur


Ingredients:
oranges, lemons, prune, raisins, cinnamon sticks, cardamom pods, cloves, port wine, vodka

Directions:
Cut oranges and lemons into eighths.
Combine all fruit and spices in a large pan.
Cook for 20-30 minutes into a "fruit soup," stirring occasionally.
While fruit is cooking, pour wine into a large porcelain pan.
Cover and bring to a boil, but do not cook.
Pour fruit mixture into wine pan.
Cover and bring to a boil again.
When mixture begins to boil, pour in the alcohol, cover and bring to a boil again.
Turn off heat.
Holding the cover of the pan at rim of pan as a shield, ignite the mixture with a match.
Let burn for 30 seconds, and replace cover on pan.
Strain fruit mixture for other use.
Bottle.
Tastes best when served warm.
Jamaican Mangotini


Ingredients:
rum, Grand Marnier, lime juice, sugar, cayenne pepper

Directions:
In a wide, shallow bowl, combine the sugar and cayenne. Moisten the rim of 2 chilled martini glasses with a lime and dip it into the sugar mixture.
Fill a shaker with ice. Add the mango juice, rum, Grand Marnier and lime juice and shake vigorously. Strain into the glasses. Serve with a mango slice, if desired. Makes 2.