xiaoxl/recipe_data huggingface dataset:
Kasha
Category: main-dish
By Traveling_Is_Love

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Ingredients:
½ pound ground beef
2 stalks celery, chopped
2  green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Directions:
Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned. Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 Servings

Calories: 318
Fat: 15.9 g
Saturated fat: 6.4 g
Carbohydrates: 29.5 g
Sugars: 1.8 g
Dietary fiber: 7.4 g
Protein: 15.8 g
Cholesterol: 48.2 mg
Sodium: 458.5 mg
Spicy Vegan Potato Curry
Category: world-cuisine
By MeganLee

Abundant spices make this better than any restaurant curry I've tasted. :)

Ingredients:
4  potatoes, peeled and cubed
2 tablespoons vegetable oil
1  yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Directions:
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 406.9
Fat: 20.1 g
Saturated fat: 13.3 g
Carbohydrates: 50.6 g
Sugars: 5.9 g
Dietary fiber: 10.1 g
Protein: 10.1 g
Sodium: 1175.9 mg
Cranberry Nut Bread


Ingredients:
butter, all-purpose flour, sugar, baking powder, baking soda, salt, orange zest, egg, cranberries, walnuts

Directions:
Preheat the oven to 350°F Grease a 9x5 inch loaf pan.
Stir together the dry ingredients. Cut the butter into bits, then use a fork or two knives (or a pastry cutter] to cut it into the dry ingredients until there are no pieces larger than a small pea.
Beat together the orange juice, zest and egg. Pour into the dry ingredients mixing just enough to moisten. Do not over mix and do not use an electric beater or the bread will be tough.
Fold in the cranberries and nuts. Spoon the mixture into the loaf pan. Bake about an hour until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack about 15 minutes before removing bread from pan.
Stuffed Cornish Game Hens


Ingredients:
onions, butter, water, chicken bouillon cube, lemon juice, salt, small mushroom

Directions:
Heat oven to 400.
Season hens inside and out with salt & pepper. Set aside.
In a small pan, sautee almonds, onions and rice in butter for 5-10 minutes. Stir frequently.
Add water, boullion, lemon and salt. Bring to a boil to dissolve boullion. Reduce heat, cover and simmer slowly for 20 minutes or until liquid is absorbed and rice is tender.
Stir in mushrooms.
Lightly stuff birds with stuffing.
Place breast side up in a shallow baking pan. Brush with melted butter and roast uncovered at 400 for 30 minutes.
Cover and roast an additional hour or until drumstick can be twisted easily in socket.
Brush with butter during last 15 minutes.
Serve with white wine.
Cold Crawfish Dip
Category: appetizers-and-snacks
By KSHARP01

This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.

Ingredients:
½ cup butter
2 pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce, or to taste

Directions:
Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 20 servings

Calories: 308.9
Fat: 29.4 g
Saturated fat: 14.1 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 9.7 g
Cholesterol: 112.8 mg
Sodium: 266.4 mg
Red Smoothie


Ingredients:
beets, carrots, apples, banana, lime, ginger, ground flax seeds, water

Directions:
Place all ingredients into your blender container and process until smooth.
Notes: Server immediately, or refrigerate for up to 24 hours. You can substitute ice for some of the water.
Fiesta Chicken Taco Cups


Ingredients:
chicken, yellow cornmeal, sour cream, salsa, sliced ripe olives

Directions:
Heat oven to 375°F Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
Makes 4 servings (2 taco cups each].
Creamy Dill Cucumbers


Ingredients:
nonfat milk, reduced-fat sour cream, dill weed, celery seed, pepper, cucumbers, red onion ring

Directions:
In a small bowl, combine the milk, mayonaisse sour cream, dressing mix, dill, celery seed and pepper.
Stir in the cucumbers and onion.
Serve with a slotted spoon.
LET’S TALK TURKEY CRANBERRY CHILI #Ragu


Ingredients:
turkey sausage, bacon, yellow onion, celery, chili sauce, black beans, garbanzo beans, whole berry cranberry sauce, chili powder, salt, white cheddar cheese, fresh cilantro leaves

Directions:
In a large nonstick skillet over medium-high heat, cook the turkey until no longer pink, breaking up the turkey while stirring.   Transfer turkey, using a slotted spoon, to a large saucepan.   Return skillet to medium-high heat and add bacon, onion and celery.  Cook, stirring often until bacon lightly browns and onion and celery soften-about 5 to 6 minutes.   Add skillet mixture to turkey then stir in the Ragu sauce, chili beans, black beans, garbanzo beans, cranberry sauce, chili powder and salt.  Place saucepan over medium-high heat and stir until mixture bubbles.   Reduce heat to low, cover and cook 20 minutes for flavors to blend, stirring occasionally.
Ladle chili into bowls, top with shredded cheese and cilantro leaves.
For Ragu Recipe Contest.
Spicy  Lentil Rice Pilaf


Ingredients:
garlic cloves, brown rice, lentils, fennel seeds, curry powder, pepper, cinnamon, nutmeg, turmeric, allspice, ginger, water, vegetable bouillon cubes, bay leaves, orange zest, pistachios, golden raisin

Directions:
pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
Add rice and stir to coat. Continue stirring until rice smells nutty.
Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Thaw the peas in a microwave. Stir in peas, and fluff with a  fork. Sprinkle with raisins and pistachios.
Twice Baked Turnips


Ingredients:
turnips, olive oil, light sour cream, poultry seasoning, salt, garlic powder, black pepper

Directions:
Preheat oven to 400 degrees. Cut the stem end from turnips. Rub each with olive oil and wrap tightly in aluminum foil. Bake for approximately 90 minutes or until insides are soft enough to scoop out.
Scoop out insides of each turnip, leaving the shell intact. Mash & whip the insides with the sour cream, spices and seasonings. When the insides are a creamy consistency, carefully spoon them back into shells. Reduce oven heat to 350 degrees and bake the stuffed turnips for 20-30 minutes until heated thru.
Smoked Salmon Frittata


Ingredients:
eggs, milk, chives, fresh ground black pepper, extra virgin olive oil, butter, red onion, cream cheese, smoked salmon, fresh tomatoes

Directions:
Preheat oven to 400 degrees.
In a medium bowl, whisk eggs until well beaten and slightly frothy.
Whisk in milk, chives and black pepper.
Set aside.
In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order].
(Distribute evenly and attractively.].
Cook for 3 minutes on the stovetop without stirring.
Transfer to oven.
Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch].
Let cool slightly before serving.
Portuguese Trinchado Recipe


Ingredients:
Worcestershire sauce, soy sauce, margarine, olive oil, beef, onions, hot red chili peppers, garlic cloves, flour, red wine, brandy, bay leaves, sugar

Directions:
Marinate the beef in a mixture of Worcestershire sauce (or soy sauce] and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning.
In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes.
Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
Add the stock, red wine (or brandy] and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.
Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.
Serve in bowls with fresh bread rolls and/or fries.
Ketchup Dip
Category: appetizers-and-snacks
By sgoshkosh

This is so simple, yet delicious. I do not typically like ketchup, but my whole family loves this dip! Dip it with plain chips, or we use the kettle cooked crunchy ones. Just a nice dip to share at a picnic or outing, or to just have around the house. Not at all bad on a burger either!

Ingredients:
1 (16 ounce) container sour cream
½ cup ketchup, or more to taste
2 teaspoons Worcestershire sauce, or to taste
½  white onion, minced

Directions:
Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 1/2 cups

Calories: 93.3
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 4.7 g
Sugars: 2.6 g
Dietary fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 16.7 mg
Sodium: 140.9 mg
Scrumptious Salisbury Steak in Mushroom Gravy
Category: main-dish
By BAGRUBA

This simple, hearty dish will remind you of Sunday dinners at grandma's house.  This is my husband's all-time favorite meal. The recipe makes plenty of gravy, so serve with mashed potatoes or buttered noodles.

Ingredients:
1 pound ground beef
1  egg
3 tablespoons crushed buttery round cracker crumbs
2 tablespoons finely chopped onion
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms with juice
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
3 cubes beef bouillon

Directions:
In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick. Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm. Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 296.2
Fat: 18.6 g
Saturated fat: 9.1 g
Carbohydrates: 12.6 g
Sugars: 7 g
Dietary fiber: 1.2 g
Protein: 19.4 g
Cholesterol: 102 mg
Sodium: 950.5 mg
Queijadas
Category: world-cuisine
By Scotty Carreiro

Super easy to make, and these won't last long.  Try substituting almond or lemon extract for the vanilla.  Or top them with flaked coconut or fresh fruit before baking!

Ingredients:
3  eggs
2 cups white sugar
3 tablespoons butter
¾ cup all-purpose flour
2 cups milk
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a blender, combine eggs, sugar and butter.  Blend until smooth.  Pour in flour and milk, a little at a time, blending until smooth again.  Stir in vanilla. Pour into muffin tins, filling 3/4 full.  Bake in preheated oven 45 minutes, until golden brown.  Serve hot or cold.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 18 servings

Calories: 147.7
Fat: 3.3 g
Saturated fat: 1.8 g
Carbohydrates: 27.5 g
Sugars: 23.6 g
Dietary fiber: 0.1 g
Protein: 2.5 g
Cholesterol: 38.3 mg
Sodium: 36.5 mg
Greatest Cheesy Potato Soup


Ingredients:
yukon gold potatoes, water, salt, pepper, half-and-half, cream cheese, bacon

Directions:
Boil peeled, cubed potatoes in water until soft.
Add salt and pepper.
Turn heat down to medium.
Cut up cream cheese into small pieces and add to potatoes.
Add half and half.
Continue cooking on med.-lo to medium heat until cream cheese is melted and blended.
Before serving add shredded cheese and bacon crumbles.
Easy Deviled Eggs
Category: uncategorized
By Anonymous

This 1950s standard is back in style and more popular than ever. Set the deviled eggs out on the party buffet and watch them disappear!

Ingredients:
6  large eggs hard-cooked eggs
¼ cup mayonnaise
1 teaspoon favorite flavor mustard
1 teaspoon cider vinegar

Directions:
Cut eggs in half and pop out yolks into resealable food-safe plastic bag. Add remaining ingredients, seal bag and squeeze to mix. Cut off one corner of plastic bag and squeeze to pipe yolk filling into whites.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 144.4
Fat: 12.6 g
Saturated fat: 2.7 g
Carbohydrates: 1 g
Sugars: 0.7 g
Protein: 6.4 g
Cholesterol: 215.5 mg
Sodium: 134.9 mg
Air Fryer Corn Ribs
Category: uncategorized
By Soup Loving Nicole

This is my fun take on air-fried elote ribs. Cutting the corn this way causes them to curl up in the shape of ribs once cooked. This also makes the corn a lot easier to handle and eat, not to mention a lot less messy.

Ingredients:
2 ears fresh corn, husked
3 tablespoons olive oil
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup mayonnaise
2 teaspoons lime juice
1 teaspoon Mexican-style hot sauce (such as Valentina®)
2 tablespoons crumbled cotija cheese
1 tablespoon chopped cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total. Whisk olive oil, chili powder, garlic powder, and black pepper together in a bowl until smooth. Brush onto both sides of each rib and place in the air fryer basket. Air fry for 12 minutes, flipping halfway through the cook time. Meanwhile whisk mayonnaise, lime juice, and hot sauce together until thoroughly combined. Transfer corn ribs to a serving plate. Drizzle sauce over the ribs and top with cotija cheese and cilantro.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 ribs

Calories: 514.6
Fat: 47.6 g
Saturated fat: 9 g
Carbohydrates: 20.3 g
Sugars: 3.5 g
Dietary fiber: 3.1 g
Protein: 6.5 g
Cholesterol: 25.3 mg
Sodium: 406.4 mg
Casey and Leigh's Delightful Fruit Dip
Category: appetizers-and-snacks
By MissyR

Sweet creamy dip for fresh fruit -- strawberries, cantaloupe, pineapple, apple -- This is a great one for the kids to eat and to make.  My girls love making and serving this to company.

Ingredients:
4 ounces cream cheese
1 ⅛ cups marshmallow fluff
½ cup vanilla yogurt
1 dash food coloring

Directions:
Mix cream cheese, marshmallow creme, yogurt and food color until smooth.  Serve with fresh fruit.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 54.3
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 6.9 g
Sugars: 4.4 g
Protein: 1 g
Cholesterol: 8.2 mg
Sodium: 31.8 mg
Low Fat Baked Potato Soup


Ingredients:
baking potatoes, reduced-calorie margarine, flour, ground mustard, onion, garlic cloves, 2% low-fat milk, 1% low-fat milk, salt, white pepper, fat free sour cream, reduced-fat sharp cheddar cheese, reduced-fat sharp cheddar cheese, scallions

Directions:
Preheat oven to 400.
Pierce potatoes with a fork and bake for 1 hour or until tender.  Cool.  Peal potatoes and cut 2 potatoes into cubes, and mash other 2 potatoes. Set aside.
In a large sauce pan or dutch oven, melt butter over medium-high heat.  Add onion and garlic and saute for 3 minutes, or until onion is translucent.  Add flour and ground mustard. Cook mixture for 2 minutes.  Slowly add milk, stirring with a whisk until blended.  Bring sauce to boil and then reduce heat to medium-low. Cook sauce for 10-15 minutes, or until sauce begins to thicken. Stir in potato cubes and mashed potatoes, salt, and white pepper. Remove from heat.
Stir in sour cream and cheddar cheese. Adjust seasonings to taste.
Sprinkle each 1 1/2 serving with 1 t bacon bits, 1 t cheddar cheese, and 1/2 t chopped scallions.
Ravioli With Peas, Tomatoes And Sage Butter Sauce


Ingredients:
butter, fresh sage leaves, dried sage, fresh parsley, lemon, zest of, fresh tomato, parmesan cheese

Directions:
Melt butter in large, deep skillet.
Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
Add cooked ravioli and lemon zest and toss to coat.
Add peas and tomatoes and toss until heated through.
Add salt and pepper to taste.
Add parmesan cheese and toss to combine.
Soul Food Seasoning
Category: everyday-cooking
By roseann1976

My favorite bacon-wrapped turkey recipe calls for 'soul food seasoning,' and I couldn't find it in any of the stores near me.  After much searching, this is what worked the best. This makes enough for multiple uses.

Ingredients:
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dark chile powder
1 tablespoon paprika
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon ground celery seed
1 teaspoon dried parsley
1 pinch cayenne pepper

Directions:
Mix pepper, garlic powder, onion powder, chile powder, paprika, salt, thyme, celery seed, parsley, and cayenne together in a container with a tight lid.

Prep time: 5 mins
Total time: 5 mins
Yields: 11 tablespoons

Calories: 5.1
Fat: 0.1 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 212.2 mg
Wasabi Encrusted Tuna Steaks
Category: world-cuisine
By chefbeo71

This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.

Ingredients:
1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
¼ cup sesame oil
2 pounds ahi tuna steaks, each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar

Directions:
In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil.  Add the tuna steaks and turn to coat; allow to marinate for 30 minutes. Combine the crushed wasabi peas and brown sugar.  Remove the tuna steaks from the marinade, and press into the pea mixture to coat.  Pour the marinade into a small saucepan and bring to a simmer over medium-high heat.  Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness.  Pour sauce over tuna to serve.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 534
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 51.8 g
Sugars: 10.8 g
Dietary fiber: 19.3 g
Protein: 54.7 g
Cholesterol: 68.1 mg
Sodium: 403.9 mg
Raspberry Sorbet or Granita
Category: desserts
By Toasted Garlic

No ice cream machine required!  Partially sweetened with honey to give it a delicious sun-ripened quality.  Very tart and very flavorful.  This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Ingredients:
4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Directions:
Place raspberries in work bowl of a food processor, and process until smooth.  If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds.  Whisk together pureed raspberries and honey in a large bowl. Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine.  Bring to a boil over high heat.  Boil until sugar is dissolved, about 2 minutes; do not stir.  Stir the sugar water and the remaining 1 cup of water into the raspberry puree. Make an ice bath by filling a very large bowl with water and ice.  Set the bowl of raspberry puree in the ice bath, and whisk until cool.  Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs.  For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Prep time: 20 mins
Cook time: 5 mins
Total time: 6 hrs 25 mins
Yields: 10 servings

Calories: 189.4
Fat: 0.4 g
Carbohydrates: 49.4 g
Sugars: 36.5 g
Dietary fiber: 4.7 g
Protein: 0.7 g
Sodium: 13.7 mg