xiaoxl/recipe_data huggingface dataset:
Eggs in Green Sauce (Eier in Gruner Sosse)


Ingredients:
mayonnaise, sour cream, lemon, salt, pepper, dill, chives, parsley, eggs

Directions:
Mix mayonnaise, sour cream, and lemon juice.
Add salt, pepper, and dill.
Mince one of the eggs very fine.
Mix into the mayonnaise mixture.
Blend the chives and parsley into the mayonnaise; mix well.
Cut hard boiled eggs in half.
Cover with herb mixture.
Calypso Butternut Squash Soup


Ingredients:
green plantains, onion, turbinado sugar, garlic cloves, habanero pepper, roma tomatoes, gingerroot, dried oregano, dried sage, salt, pepper, butter, coarse salt, cayenne pepper, mango

Directions:
Cut open squash; scoop out fibers and seeds, reserving seeds.  Cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more.  The squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily.  When cool enough to handle peel the skin using a paring knife and cut into large chunks.
Cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes.  Place the plantains under cold, running water to cool.  When cool enough to handle, make a slit in the skin and slip off the skin.
In a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown.  Add the garlic and cook for 1 to 2 minutes.
Make a slit in the pepper(s]; for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend.
Remove the Habanero pepper(s] and process in small batches in blender or food processor.
Return puree to pan; stir in oregano and sage.  Adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds.
To toast the seeds:  Rinse the seeds under running water and drain on a paper towel.  Melt the butter and mix in the salt and cayenne pepper.  Place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside.
Gluten-Free Pumpkin Cookies
Category: fruits-and-vegetables
By Cheerios

A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.

Ingredients:
2 cups gluten-free all-purpose baking flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ cup butter, softened
½ cup brown sugar
½ cup white sugar
2  eggs
1 cup shredded coconut
1 cup pumpkin puree

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper. Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl. Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth.  Drop teaspoonfuls of dough onto the prepared baking sheets. Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 27 cookies

Calories: 124.9
Fat: 6.4 g
Saturated fat: 4.3 g
Carbohydrates: 16.8 g
Sugars: 8.6 g
Dietary fiber: 1.9 g
Protein: 1.8 g
Cholesterol: 21.2 mg
Sodium: 103.6 mg
Sardine Puffs


Ingredients:
onions, garlic, limes, juice of, chili powder, salt, pepper, puff pastry

Directions:
Heat a pan with oil and sautee onion and garlic till limp. Add drained sardines in and 3 tbsp of the tomato sauce they were packed inches.
Mash up as you cook it.
Season with chilli powder, salt and pepper.
Finally, add lemon juice to your fish mix. Cook for 1 more minute or till it is dry.
Cool.
Preheat oven to 200 degrees celsius.
Roll out puff pastry and cut into 6 equal squares. Place some filling in the middle of each square and fold it over.
Seal edges using a fork.
Glaze with some beaten egg and bake till puffed and golden.
Full-Steam-Ahead Fish


Ingredients:
fresh basil leaf, garlic clove, fresh ginger, sweet pepper, asparagus spears

Directions:
Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish].
Tuck 1 or 2 whole basil leaves into each cut.
Rub fillets with garlic and ginger.
Place peppers and asparagus in a steamer basket.
Top with fish.
Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
Breaded Parmesan Ranch Chicken
Category: main-dish
By Trish McQuhae

Quick and easy breaded ranch chicken.

Ingredients:
¾ cup crushed corn flakes
¾ cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 277.7
Fat: 16.4 g
Saturated fat: 9.4 g
Carbohydrates: 4.3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 26.8 g
Cholesterol: 101.7 mg
Sodium: 516.6 mg
Corn Stuffed Zucchini


Ingredients:
zucchini, bacon, fresh corn, water

Directions:
Preheat oven to 350°F.
Cut the zucchini in half and remove the pulp.
Cook in boiling, salted water until almost done (beginning to get for tender] then drain.
Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
Stir in bacon.
Place zucchini in baking pan with a small amount of water in pan.
Stuff the zucchini with the corn mixture.
Bake for 30 minutes.
Dijon Mustard Baked Catfish
Category: seafood
By tashmaxx

My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!

Ingredients:
2 pounds catfish fillets
2 tablespoons seasoned salt (such as Season-All®)
1  orange, juiced
1  lemon, juiced
½ cup Dijon mustard
1 teaspoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
2 dashes hot sauce
2 tablespoons olive oil
1  green bell pepper, sliced
1  onion, sliced
2 cloves garlic, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl. Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish. Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

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

Calories: 400.5
Fat: 21.2 g
Saturated fat: 4.2 g
Carbohydrates: 15.7 g
Sugars: 4.1 g
Dietary fiber: 1.3 g
Protein: 34.2 g
Cholesterol: 113.4 mg
Sodium: 2342.3 mg
Pumpkin Ginger Cake


Ingredients:
all-purpose flour, granulated sugar, unsalted butter, margarine, pecans, ground ginger, baking soda, ground cinnamon, salt, ground cloves, buttermilk, light molasses, egg, unsalted butter, margarine, brown sugar, light corn syrup

Directions:
Preheat oven to 350 degrees F.
For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
Stir in pecans.
Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
Stir in whipping cream, & bring to boil again.
Remove from heat, & let cool.
Serve over warm ginger cake.
Aunt Becky's Porcupine Meatballs


Ingredients:
ground beef, Minute Rice, water, onion, salt, garlic powder, pepper, tomato sauce, water, Worcestershire sauce

Directions:
Preheat oven to 350 degrees F.
Mix first 8 ingredients together by hand in a large mixing bowl.
Form meatballs into balls (1 tablespoon per meatball] and place in an ungreased 9X13-inch casserole dish.
Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce.
Pour over meatballs.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15 minutes.
Serve on top of mashed potatoes or rice.
Pressure-Cooker Mini Meatballs With Farfalle


Ingredients:
ground beef, dried thyme, dried marjoram, dried basil, olive oil, onion, garlic cloves, fennel bulb, red bell pepper, chopped tomatoes, beef broth, white wine, dried oregano, dried rosemary, nutmeg, sea salt, ground black pepper, farfalle pasta, parmesan cheese

Directions:
Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside.
In a pressure cooker pot sauté onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes.
Add chopped tomatoes, broth, wine and spices. Cook for 1 minute.
Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce.
Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 – 8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid.
Stir gently before serving and sprinkle each portion with grated Parmesan.
Great Greek Green Beans


Ingredients:
onion, garlic, olive oil, diced tomatoes, black olives, dried oregano, feta cheese

Directions:
In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender.
Add undrained tomatoes, olives, and oregano.
Bring to a boil; reduce heat.
Boil gently, uncovered for 10 minutes.
Add beans.
Return to boiling.
Boil gently, uncovered, about 8 minutes or until desired consistency and beans are tender.
Transfer to a serving bowl; sprinkle with feta cheese.
If desired, serve with a slotted spoon.
Irish Soda Bread IV
Category: breakfast-and-brunch
By Linda

Bread when eaten warm and topped with butter can't be beat.  The sour cream is not necessary, but makes a better texture bread.

Ingredients:
4 cups all-purpose flour
⅔ cup white sugar
½ cup margarine
5 teaspoons baking powder
2  eggs
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons caraway seed
2 ½ cups raisins
2 cups buttermilk
3 tablespoons milk  (Optional)
3 tablespoons sour cream  (Optional)

Directions:
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust.  When mixture looks fine and crumbly, add raisins and caraway seeds.  Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan. Bake at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

Yields: 2 - 8x4 inch loaves

Calories: 236.6
Fat: 6.1 g
Saturated fat: 1.4 g
Carbohydrates: 42.2 g
Sugars: 18.8 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 20.7 mg
Sodium: 332.9 mg
Red Chicken Tamales (Tamales Rojos de Pollo)
Category: world-cuisine
By ladoña

The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]

Ingredients:
corn husks
1 ¼ pounds skinless, boneless chicken breast halves
1 pinch salt to taste
⅓ cup ancho chiles, stemmed and seeded
1 cup mulato chiles, stemmed and seeded
1 clove garlic
8  cumin seeds
boiling water as needed
½ pound lard
1 pound masa harina
3 cups chicken broth
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Directions:
Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel. Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks. Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary. Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes. Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add  , chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer. Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Prep time: 1 hr
Cook time: 1 hr 20 mins
Total time: 4 hrs 35 mins
Yields: 35 tamales

Calories: 131
Fat: 7.5 g
Saturated fat: 2.7 g
Carbohydrates: 11.5 g
Sugars: 0.1 g
Dietary fiber: 2.3 g
Protein: 4.7 g
Cholesterol: 15 mg
Sodium: 228.7 mg
Poblano Poppers
Category: appetizers-and-snacks
By Gypsy Girl

This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It's now one of my family's favorite appetizers!!

Ingredients:
cooking spray
1 teaspoon butter
1 teaspoon olive oil
4 ounces button mushrooms, chopped
4  scallions, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 (8 ounce) package reduced-fat cream cheese, softened
¼ cup grated Parmesan cheese
1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
6 large poblano peppers, tops, seeds, and membranes removed

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes. Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet. Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 stuffed peppers

Calories: 145.8
Fat: 9.6 g
Saturated fat: 5.4 g
Carbohydrates: 8.7 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 7.4 g
Cholesterol: 25.9 mg
Sodium: 260 mg
French Dip Sandwich - a Bit Zippy


Ingredients:
water, garlic cloves, red pepper flakes, roast beef, provolone cheese, horseradish, white mushrooms

Directions:
In a sauce pan, put beef consume, water, garlic cloves and red pepper.  Cover.  Let simmer for how ever long you want to.  I do about an hour on the smallest burner on the stove on the lowest heat.  Stir occasionally when the spirit moves you.
Pre-heat oven to 350.
Line a baking sheet with foil if you don't want to wash it when done.
While the oven is pre-heating, saute the onion and 1/2 package of mushrooms in 1 TBS butter and 1TBS olive oil.  Cook to your liking.
Open up hoagie rolls and butter them with the horseradish or spicy mustard sauce.
Turn up the heat a bit on your sauce pan liquid, the au jus, and add the roast beef.  Let it warm in the liquid for about 3 minutes.
Remove the roast beef from the liquid and start adding it to your hoagie rolls.  Pile some of the onion/mushroom on top, then top with cheese.
Pop in the oven for 7-10 minutes open face.  I like it a bit crusty, so lean towards the 10 minute side if you like it that way.
Spoon some of the au jus in a cup and serve with fries, chips, etc.
It is SOOOO good !  You can do the au jus and onion/mushroom mix way ahead of time, so when it is time to eat you just build the sandwiches and pop them in the oven.  Super easy.
Enjoy.
Slow Cooker Chicken Chili


Ingredients:
ground cumin, ground coriander, salt, black pepper, oregano, cayenne, onion, garlic cloves, green chilies, white beans, boneless skinless chicken thighs, low sodium chicken broth, red onion, cilantro, avocado, lime wedge, sour cream

Directions:
Turn a 3-quart slow cooker on high.
Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
Combine it in a up with salt, pepper, oregano, paprika and cayenne.
Put onion, garlic and green chilies into the slow cooker.
Rinse beans, put them in slow cooker.
Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
Add chicken broth/water.
Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
Serve with sour cream and spicy salsa.
Lavender Scones


Ingredients:
flour, rolled oats, baking powder, baking soda, salt, butter, walnuts, egg, honey, buttermilk, vanilla

Directions:
Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.
Air Fryer Beef Tenderloin
Category: everyday-cooking
By Buckwheat Queen

Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. This is perfect to serve Italian style, room temperature with a squeeze of lemon and a drizzle of olive oil.

Ingredients:
2 pounds beef tenderloin, at room temperature
1 tablespoon vegetable oil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked black pepper

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Pat beef tenderloin dry with paper towels. Place tenderloin on a plate. Drizzle oil all over the beef and sprinkle with oregano, salt, and pepper. Rub spices and oil into the meat. Place the roast in the air fryer basket by folding it to make it fit. Close the basket. Reduce heat to 390 degrees F (198 degrees C). Air fry for 22 minutes. Reduce heat again to 360 degrees F (182 degrees C). Cook for 10 minutes more. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C) for medium. Remove tenderloin from the basket and place on a plate. Allow to rest, uncovered, for at least 10 minutes before serving.

Prep time: 5 mins
Cook time: 32 mins
Total time: 47 mins
Yields: 8 servings

Calories: 234.8
Fat: 10.6 g
Saturated fat: 3.7 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 32.4 g
Cholesterol: 89.6 mg
Sodium: 357.7 mg
Coconut Crusted Shrimp


Ingredients:
shrimp, eggs, flaked coconut, salt, pepper

Directions:
Preheat a large pot of oil to 350 degrees F.
Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
Open and flatten the two halves like a book, so that it resembles a butterfly.
Remove the vein.
Make an egg wash by whisking the eggs together with the chili flakes and a little water.
Season shrimp with salt and pepper.
Dip the butterflied shrimp into the egg wash and then coat in coconut.
Deep fry in hot oil until golden and crispy and shrimp is cooked through.
Peach Cobbler Cheesecake Bars
Category: desserts
By lutzflcat

Peach cobbler and cheesecake is an extraordinary combination. The peaches are bursting with sweet, fresh flavor, and the cheesecake filling is creamy and luscious. Together, they are divine!

Ingredients:
cooking spray
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
½ cup peach preserves
12 ounces Neufchatel cheese, softened
½ cup white sugar
2  eggs, lightly beaten
1 teaspoon almond extract
3 large  fresh peaches - peeled, pitted, and sliced
1 ½ cups all-purpose flour
¼ cup brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup melted unsalted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough. Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top. Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches. Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 24 bars

Calories: 196.8
Fat: 9.6 g
Saturated fat: 5.2 g
Carbohydrates: 24.3 g
Sugars: 14.6 g
Dietary fiber: 0.3 g
Protein: 3.4 g
Cholesterol: 34.6 mg
Sodium: 161.2 mg
Delicious Gin Bucket


Ingredients:
frozen limeade concentrate, lemons, limes

Directions:
Slice lemons and limes in rounds., Mix all ingredients together in a bucket., Allow to sit/chill for 20 minutes before serving., Enjoy!