xiaoxl/recipe_data huggingface dataset:
Family Banana Nut Bread Recipe
Category: bread
By Texflix

This recipe was handed down from my father and is just incredible. I hope you enjoy it.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
½ cup butter
2  eggs, well-beaten
2  ripe bananas, mashed
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat together the cream cheese, sugar, butter, eggs, and banana in a large bowl until very smooth. Stir in the flour, baking powder, baking soda, and walnuts until just combined. Pour the batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 35 mins
Yields: 1 9x5-inch loaf

Calories: 449.8
Fat: 25.9 g
Saturated fat: 11.8 g
Carbohydrates: 49.3 g
Sugars: 23.4 g
Dietary fiber: 2.2 g
Protein: 7.8 g
Cholesterol: 81.8 mg
Sodium: 281.1 mg
Old Fashioned Blackberry Pie


Ingredients:
blackberries, sugar, cornstarch, fresh lemon rind, butter

Directions:
Preheat the oven to 350 degrees.
Wash the blackberries and place on paper towels to drain.
Line the bottom of a pie pan with half of the pastry.
Place the blackberries on top of the pastry.
Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
Dot butter on top of the sugar, cornstarch and lemon rind.
Cut the remaining pastry in strips.
Place the strips in a lattice pattern on top of the pie.
Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.
Feta Stuffed Jalapenos


Ingredients:
olive oil, white vinegar, feta cheese, cream cheese

Directions:
Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar.
Cover and place in the fridge for at least 4 hours or overnight.
Preheat oven to 350.
Drain the peppers and place them on a baking sheet single layer.
Bake for 10 minutes or only long enough to soften them-do not let them brown.
Cool and set aside.
Mix together the feta & cream cheese.
Fill each pepper with the cheese mixture.
Serve as an appetizer or as a side dish with
any meal.
Bolognese Sauce


Ingredients:
unsalted butter, extra virgin olive oil, onion, carrots, celery ribs, prosciutto, white wine, whole canned tomatoes, nutmeg

Directions:
In a large skillet, heat the butter and oil over moderately low heat.
Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
Stir in the prosciutto.
Add the wine and simmer until most of the wine has evaporated.
Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
Add the tomatoes, nutmeg and salt and pepper to taste.
Cover partially and adjust the heat to maintain a bare simmer.
Cook 4 hours, stirring occasionally.
During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
Taste and adjust the seasoning.
Fudge Brownies


Ingredients:
brown sugar, egg, butter, vanilla, walnuts, flour

Directions:
Preheat oven to 325F.
Thoroughly grease a 9" x 9" x 2" pan.
Reserve 2/3 cup of the chocolate chips.
Mix all the ingredients except the reserved chips until well blended.
Press the mixture into the greased pan (I usually use my fingers to do this].
Bake for about 20 minutes, turn off oven and remove brownies.
Sprinkle the reserved chips evenly over the top of the brownies and return to the turned off oven for several minutes to melt the chocolate chips.
Using a knife spread the melted chocolate chips evenly over the top of the brownies.
Cut into 25 pieces.
Ashtaliyeh


Ingredients:
sugar, cornstarch, cream cheese spread, rose water, granulated sugar, water, lemon juice, rose water, pistachios, sugar

Directions:
For the ashtaliyeh:
Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese.  (I doubled the amount of sugar for our tastes.].
Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture.  Stir continuously until the mixture thickens.
Stir in the orange blossom water, rose water and mastic, then remove from heat.
Pour through a strainer if desired.  Then divide among small molds or ramekins and refrigerate for several hours (or overnight.].
For the syrup:
Bring sugar and water to a boil in a small saucepan.  My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
Remove from heat, and stir in orange blossom and rose waters.  Cool completely - store leftovers in the refrigerator.
For the garnish:
Grind pistachios (the 2 tbsp is after the shells have been removed] with the sugar in a mortar and pestle, or gently pulse in a food processor.
To serve:
Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios.  Drizzle with syrup and enjoy!
Baked Tilapia


Ingredients:
adobo seasoning, cilantro, garlic powder, eggs, apple cider vinegar, olive oil, garlic cloves

Directions:
In a blender or zip bag, crush crackers.
Add adobo and cilantro
In a wide medium bowl, mix oil, vinegar, garlic salt and garlic powder.
In a separate bowl, beat eggs.
Note:
It is preferred to leave the filets marinating in vinegar/oil mixture for at least 30 minutes (this is optional]
After marinating or covering filets with oil/vinegar mixture.  Cover filets with eggs and then place on crackers until covered.
Place them in greased pan and bake at 350°F for 30 minutes.
Coffee Alto Mira


Ingredients:
orange brandy, black coffee

Directions:
Pour brandy into 6 oz wine glass., Fill glass with coffe., stir well., Top with a swirl of whipped cream.
Not so Sweet & Sour Pork With Udon Noodles - Clean Eating


Ingredients:
udon noodles, water, soy sauce, rice vinegar, arrowroot, red onion, fresh pineapple, salt, fresh cilantro

Directions:
Cook noodles according to package directions.
Drain and return to pot.
Toss with sesame oil, cover and set aside.
In a small bowl, combine pineapple juice, water, soy sauce, vinegar and agave.
Place pork in a medium bowl and add juice mixture.
Set aside for 10 minutes.
Drain pork, saving liquid.
Set pork aside.
Stir arrowroot into juice mixture.
In a large wok or skillet, heat safflower oil over medium-high heat until it shimmers.
Add pepper and stir-fry for 2 minutes.
Add onion and salt, stir-fry for 1 minute.
Add pork and stir-fry for 3 minutes, or until pork is cooked through and vegetables are tender-crisp.
Add pineapple and juice mixture.
Cook, stirring occasionally, until pineapple is heated through and sauce comes to a boil and thickens, 1 to 2 minutes.
Serve stir-fry over noodles and sprinkle with cilantro.
Chicken Fricassee (Fricassée De Poulet)


Ingredients:
butter, olive oil, onion, garlic cloves, skinless chicken breasts, salt, pepper, flour, water, white wine, mushroom, carrots, fresh tarragon, creme fraiche

Directions:
Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat.
Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally.
Add the chicken and brown on all sides - about ten minutes.
Stir in salt and pepper.
Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour.
Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon.
Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Taste and adjust seasonings, if you wish.
Turn off the heat and stir in the crème fraîche.
Serve hot.
Flammkuchen (Tarte Flambee)
Category: bread
By Trinity

Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.

Ingredients:
3 cups all-purpose flour
3 tablespoons all-purpose flour
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
1 pinch white sugar
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 ounces bacon strips, diced
3  onions, cut in half and thinly sliced
¾ cup heavy cream
2 tablespoons heavy cream
¾ cup sour cream
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 tablespoon finely chopped parsley

Directions:
Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes. Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined.  Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball. Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes. Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley. Preheat oven to 425 degrees F (220 degrees C). Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet. Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.

Prep time: 40 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 995
Fat: 58.9 g
Saturated fat: 25.6 g
Carbohydrates: 96.8 g
Sugars: 7.9 g
Dietary fiber: 6.1 g
Protein: 20.3 g
Cholesterol: 119.3 mg
Sodium: 1282 mg
Dried Fruit and Coconut Macaroons


Ingredients:
sweetened coconut, sugar, flour, salt, vanilla

Directions:
Preheat over to 325, lightly grease cookie sheet.
Coarsley chop the dried fruit.
Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
Fold in fruit and nuts.
Drop by rounded teaspoonfuls onto prepared cookie sheet.
Bake 15 minutes.
Immediately remove the macaroons to a rack to cool.
Repeat with remaining dough.
Spaghettini with Peppers and Sand


Ingredients:
olive oil, red bell pepper, garlic, dried red pepper flakes, angel hair pasta

Directions:
Place a large pot of water on to boil for the pasta.
Remove core and seeds from pepper and slice thinly--julienne style.
Heat a large frying pan and add 2 tablespoons of the oil.
Add the pepper and saute over high heat for two minutes.
The peppers should remain a little crisp.
Remove from the pan and set aside uncovered.
Heat the frying pan again and add the remaining oil and the garlic.
Saute just a few seconds.
Add the bread crumbs and red pepper flakes.
Gently toast the mixture, stirring often, until very lighly browned.
Boil the pasta until al dente and drain well.
Return to the pot and toss with the red bell pepper and the bread crumbs.
Salt and pepper to taste if desired.
NOTE ON DOUBLING: I have had some difficulty doubling this recipe easily.
It works, but you need to tweak the preparation a bit.
First, I'd recommend toasting the breadcrumb mixture in two batches (1/4 cup at a time].
It can also be difficult to toss the pasta evenly, so I'd start with a 1/3 of the pasta, add a third of the breadcrumb mixture and then add the second third and so forth.
You may need to add a little extra olive oil as well.
B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette


Ingredients:
white wine vinegar, Dijon mustard, salt, olive oil, chives, asparagus, mesclun, smoked salmon

Directions:
Partially fill a large frying pan with water. Bring to a boil over high heat.
Fill a bowl with ice water.
In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
Pasta Sausage & Bean Ragout (Pasta Fazool or Pasta E Fagioli


Ingredients:
olive oil, sweet onion, garlic powder, diced tomatoes, low sodium chicken broth, cannellini, fresh basil, dried oregano, dry crushed red pepper, gemelli pasta, pecorino romano cheese, parmesan cheese, pecorino romano cheese

Directions:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic powder and sauté 6-10 minutes.
Add sausage and sauté until brown, breaking up large chunks with back of fork, about 5 minutes.
Add tomatoes with juice, broth, beans, 1 cup basil, oregano, and dried crushed red pepper.
Simmer/boil 15 minutes to blend flavors, stirring occasionally.
Add dried pasta and cook until tender but still firm to bite, about 15 more minutes.
Add spinach and cook just until wilted, stirring occasionally, about 4 minutes.
Mix in 1/3 cup cheese and remaining 1/2 cup basil.
Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.
Lemon Mint Lamb Chops


Ingredients:
lamb chops, butter, onion, lemon, lemon juice, sugar, mint

Directions:
Grill chops until tender.
While chops are under the grill, prepare the sauce:
Melt butter in pan; add finely chopped onion, saute until tender.
Add lemon rind, lemon juice, sugar and mint, heat gently.
Spoon over hot chops.
Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
Cherry Chocolate Kiss Cookies - Valentine Kisses


Ingredients:
butter, powdered sugar, salt, cherry juice, flour, maraschino cherry

Directions:
Beat butter, add sugar and salt. Beat in cherry liquid and almond extract. Beat in flour. Fold in cherries.
Refrigerate dough for at least 30 minutes (you don't have to, but dough is easier to work with when cold].
Roll dough into balls, coat in sugar and place on cookie sheet. These cookies will flatten on their own, but I typically put a thumb print in the center to flatten some.
Bake at 325 degrees for 14 minutes. Let cool on pan for 1-2 minutes.
Add Hershey Kiss/Hug to center of the cookies. (Hugs melt especially fast, you may want to let the cookies cool a little longer before adding Hugs, but cookies should still be warm so chocolate can melt into the cookie].
Transfer to wire rack to cool.
Cheesy Vegetable Lasagna
Category: world-cuisine
By Rachel

A rich, cheesy lasagna loaded with vegetables.  You could also omit all veggies except broccoli for a broccoli lasagna.

Ingredients:
12  lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2  carrots, thinly sliced
1 large onion, chopped
2  green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ cup all-purpose flour
3 cups milk
¾ cup Parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese, divided

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 374.9
Fat: 14.9 g
Saturated fat: 7.8 g
Carbohydrates: 37 g
Sugars: 7.4 g
Dietary fiber: 4 g
Protein: 25 g
Cholesterol: 44.7 mg
Sodium: 529.9 mg
Lobster-Mango Salad


Ingredients:
fresh lime juice, gingerroot, salt, mango, red onion, serrano chili, of fresh mint, Belgian endive, lobsters, jicama, asparagus spears, fresh ground pepper

Directions:
Combine the first 4 ingredients in a small bowl; stir well.
Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
Waffles II
Category: breakfast-and-brunch
By RAZZ_BRRY_JAM

Very easy!  You will never use a mix for waffles again!

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
1 ½ cups milk
6 tablespoons vegetable oil
2  eggs, separated

Directions:
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

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

Calories: 491.5
Fat: 25.3 g
Saturated fat: 5.2 g
Carbohydrates: 53.1 g
Sugars: 4.6 g
Dietary fiber: 1.7 g
Protein: 12.6 g
Cholesterol: 100.3 mg
Sodium: 578.8 mg
Pumpkin Whoopie Pies
Category: fruits-and-vegetables
By V. Stogner

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2  eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1  egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Yields: 3 dozen

Calories: 424.8
Fat: 21.7 g
Saturated fat: 4 g
Carbohydrates: 55.8 g
Sugars: 37.7 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 20.8 mg
Sodium: 294.9 mg
Black Forest Rice Pudding


Ingredients:
buttermilk, honey, long grain brown rice, vanilla, cherries

Directions:
If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
You may need to leave the lid slightly ajar at first to prevent it from boiling over.
Stir in vanilla and chopped cherries.
Heat through and serve warm or chill and serve cold.
Garnish with leftover cherries, if desired.
Pollo Guisado


Ingredients:
chicken thighs, tomatoes, chipotle hot sauce, garlic, ground cumin, ground black pepper, salt, water, onion

Directions:
boil the chicken for 25 minutes or until cooked. Set aside.
In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
Add the chipotle mixture and the chicken to the saucespan with the onions and cook over medium heat 15 minutes.
Suanne and Ben's Chinese Sponge Cake


Ingredients:
eggs, flour, sugar, baking powder, baking soda, vanilla extract, evaporated milk, milk, butter, margarine

Directions:
The baking powder and flour are mixed together.
They are then sifted and set aside.
Mix the evaporated milk with the melted butter first.  Then add the baking soda to it. Again, set it aside.
You will need four eggs.  Crack it into a mixing bowl.
Beat the eggs.
Mix in the sugar and the almond extract.  Make sure that the sugar is dissolved.
You then mix in the milk/baking soda/butter mixture to the eggs/sugar.  Blend thoroughly using a whisk.
You gradually mix in the flour mixture and blend.
Whisk until smooth and completely blended.
Pour the mixture into a greased cake pan.  I use a pie dish about 9-inch.
Bring the water to boil.
Place the cake into the pan with boiling water.
Cover and steam for 25-30 minutes.  Use a toothpick to check when the cake is done.
toothpick to check when the cake is done.
Remove the cake from the pan and slice.  Best served when warm. Enjoy!
Grilled Teriyaki Tuna
Category: seafood
By DRIBBS

Yellowfin tuna is always delicious when grilled. This is great at a tailgate party, or at your Saturday afternoon summer barbecue. You can add a little cayenne pepper or minced fresh ginger to the marinade to give it a little extra kick.

Ingredients:
1 cup teriyaki sauce
¾ cup olive oil
2 tablespoons minced garlic
1 teaspoon ground black pepper
4 (4 ounce) fillets yellowfin tuna

Directions:
In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator. Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate. Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 551
Fat: 41.6 g
Saturated fat: 5.9 g
Carbohydrates: 12.9 g
Sugars: 10.2 g
Dietary fiber: 0.3 g
Protein: 30.7 g
Cholesterol: 50.6 mg
Sodium: 2802.5 mg
Smirnoff Classic Martini


Ingredients:
"vermouth"

Directions:
"In a shaker with ice, add Smirnoff No.21 Vodka and vermouth. Shake well and strain into a chilled martini glass. Garnish with lemon twist."