xiaoxl/recipe_data huggingface dataset:
Toffee Almond Shortbread Bites


Ingredients:
all-purpose flour, brown sugar, butter

Directions:
Preheat oven to 325 degree F.
In a medium mixing bowl, combine flour and brown sugar.
Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
On a lightly floured surface, roll dough to a 1/4-inch thickness.
Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
Reroll dough as needed.
Place rounds 1 inch apart on an ungreased cookie sheet.
Sprinkle with coarse sugar.
Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
Transfer cookies to a wire rack and let cool.
Instant Garam Masala


Ingredients:
ground cumin, ground coriander, ground black pepper, ground cinnamon, ground cloves, ground cardamom

Directions:
Put all of the spices in a small bowl and mix well., Store in an air-tight container., Variation: Sometimes I add less black pepper or even leave it out completely.
'Chinese Buffet' Green Beans
Category: side-dish
By roweena

Every time my family and I go to a Chinese buffet we make a bee line for the green beans!  This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal.  Make sure to slice the garlic, don't use a garlic press.  Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.

Ingredients:
1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce

Directions:
Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 54.5
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 8.1 g
Sugars: 3.2 g
Dietary fiber: 2.6 g
Protein: 1.6 g
Sodium: 140.7 mg
Low-N-Slow Boston Baked Beans


Ingredients:
salt pork, onion, molasses, molasses, brown mustard, dried white bean, water, salt, cider vinegar, ground black pepper

Directions:
Adjust oven rack to lower-middle position; heat oven to 300 degrees.
Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
Bake until beans are tender, about 4 hours, stirring once after 2 hours.
Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Criehaven Crab Cakes


Ingredients:
mashed potatoes, instant mashed potatoes, egg, onion, salt, pepper

Directions:
Mix all together as a hash and fry in oil until browned on both sides., Great for breakfast with eggs or main meal., Can substitute fish for crab.
Country Green Beans and Onions


Ingredients:
green beans, onion, bacon grease, fresh ground black pepper

Directions:
String and snap fresh beans. Skip this step if using frozen.
Quarter and slice the onion.
Melt the bacon grease in a large, heavy skillet. I prefer a cast-iron chicken fryer.
Saute the onions over medium to medium-high heat until soft and just begining to brown.
Add the beans and saute until cooked enough to suit your personal taste. I prefer them barely done.
Sprinkle with fresh-ground black pepper.
Vada Pav - the Indian Burger


Ingredients:
cumin seed, red onion, garlic clove, black salt, sugar, ground turmeric, mango powder, red chili powder, idaho potatoes, cilantro, unsalted margarine, chutney, cilantro, mint, red onion, pomegranate seeds, fresh lemon juice, table salt, water

Directions:
Blend the cilantro, mint, chile, onion, pomegranate seeds (if using], lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14.
Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days.
When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers.
Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color.
Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well.
Continue to cook for 1 to 2 minutes, until the mixture has completely heated through.
Remove from heat and allow the mixture to come to room temperature.
When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot.
Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside.
Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat.
Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side.
Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.
Pork Carnitas


Ingredients:
pork, salt, lime juice, sugar

Directions:
Heat up the lard for about 10 minutes in a large stock pot.
Put in the meat. Make sure each piece of meat is cut open and simmer for one hour.
Pour on the lime juice and leave for 30 minutes.
Put the sugar in a pot and heat until caramelized. Stir and pour on top of the meat.
Ww Slow Cooker Beef Stroganoff


Ingredients:
beef, onion, Dijon mustard, dried parsley, salt, dried dill, pepper, minced garlic clove, all-purpose flour, nonfat beef broth, low-fat sour cream

Directions:
Wrap steak in heavy duty plastic wrap; freeze for 30 minutes.
Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices.
Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker.
Combine flour and broth in a bowl; stir with a whisk until blended.
Add broth mixture to cooker; stir well.
Cover and cook on LOW heat for 8 hours or until tender.
Turn slow cooker off; remove lid.
Let stand 10 minutes;.
Stir in sour cream; blend well.
Serve stroganoff over noodles.
Berry Delicious
Category: breakfast-and-brunch
By Panda Girl

After much experimentation I finally got this smoothie recipe right. Frozen berries, strawberry yogurt and a whole banana are pureed in blender for a delicious, drinkable treat.

Ingredients:
2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1  banana, sliced
1 cup milk
½ teaspoon white sugar  (Optional)

Directions:
In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 cups

Calories: 118.4
Fat: 1.5 g
Saturated fat: 0.8 g
Carbohydrates: 24 g
Sugars: 16.4 g
Dietary fiber: 2.8 g
Protein: 4.8 g
Cholesterol: 6.1 mg
Sodium: 64.8 mg
Slow Cooker Pheasant with Mushrooms and Olives
Category: everyday-cooking
By MBETHCOOKS

Pheasant recipes--especially good ones--are very hard to find!  This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

Ingredients:
¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2  pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1  onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

Directions:
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more. Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives. Cover, and cook on High for 4 hours, or Low for 7 hours.

Prep time: 25 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 642
Fat: 30.7 g
Saturated fat: 8 g
Carbohydrates: 16.5 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 63.3 g
Cholesterol: 189.3 mg
Sodium: 413.5 mg
Pomegranate Margarita


Ingredients:
triple sec, fresh lime juice, pomegranate juice

Directions:
Blend all ingredients in blender until frothy., Pour into lime and salt garnished margarita glasses., Enjoy!
Rach's Broccoli Casserole
Category: side-dish
By rach

Broccoli dish mixed with cream of mushroom soup, cheese, and other various ingredients topped with crushed Ritz® crackers.

Ingredients:
2  eggs
1 cup mayonnaise
1 cup condensed cream of mushroom soup
2 (10 ounce) packages frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1  onion, chopped
½ cup butter, cut into pieces
¾ cup crushed buttery round crackers (such as Ritz®)

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 2-quart casserole

Calories: 545.7
Fat: 48.2 g
Saturated fat: 16.2 g
Carbohydrates: 20.4 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 10.1 g
Cholesterol: 105.6 mg
Sodium: 774.8 mg
Cheesy Ham and Hash Brown Casserole
Category: breakfast-and-brunch
By POOBOO

I mostly use this as a breakfast casserole, but it's great anytime. May be served with or without diced ham. Quick and easy to make, not to mention delicious!

Ingredients:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans  condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 ½ cups grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 414.6
Fat: 27.2 g
Saturated fat: 14.7 g
Carbohydrates: 29.7 g
Sugars: 0.7 g
Dietary fiber: 2.4 g
Protein: 14.4 g
Cholesterol: 52.6 mg
Sodium: 760.6 mg
Mini Crescent Burgers


Ingredients:
ground beef, cheddar cheese

Directions:
In a skillet, cook beef over medium heat until no longer pink.
Drain
Stir in the cheese and soup mix;.
set aside.
Seperate crescent dough into triangles; cut each triangle in half lengthwise, forming two triangles.
Place 1 T. of beef mixture along the wide side of each triangle.
Roll up.
Place pointed side down 2 inches apart on ungreased baking sheet.
Bake at 375 degrees for 15 minutes or until golden brown.
NOTE:  Pork Sausage can be substituted for beef.
NOTE:  Mini Crescent burgers can be assembled up to 2 hours in advance.  Cover with plastic wrap and refrigerate until ready to bake.
Butterscotch Cake


Ingredients:
self rising flour, granulated sugar, sour cream, instant butterscotch pudding mix, water, eggs

Directions:
Preheat oven to 325 degrees.
Grease a Bundt pan.
I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
Mix at low speed for 1 minute, then at medium speed for 3 minutes.
Fold in butterscotch chips.
Pour into Bundt pan.
Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
Cool in pan for 30 minutes.
Invert onto serving plate.
Can dust with confectioners sugar.
Crumbed Lamb Cutlets (Australia)


Ingredients:
lamb cutlets, all-purpose flour, egg, sea salt, olive oil

Directions:
Preheat oven to 350 degrees F.
Beat the egg in a bowl shallow enough to hold a whole cutlet.
Put bread crumbs in a similar bowl beside the whipped egg & then do the same with the flour in a 3rd bowl.
Roll cutlets in the flour, one at a time, then dip them in the egg before coating them with bread crumbs.
Heat oil in a large skillet over low heat, then fry cutlets for 6 minutes, 3 minutes on each side.
On a baking tray, place fried cutlets on their edge so they form a rack & then cover them with aluminum foil.
Bake 20 minutes for medium or 25 minutes for well-done lamb.
Mexican Hot Chocolate


Ingredients:
sugar, ground cinnamon, salt, orange zest, milk, cinnamon stick

Directions:
Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes.
Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy.
Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired.
Pasta Al Pesto


Ingredients:
pasta, carrots, fresh ground black pepper, olive oil, fresh ground black pepper, zucchini, fresh basil leaves, garlic, pine nuts, olive oil, parmesan cheese

Directions:
PESTO:
Place ingredients in bowl of food processor.
Process until smooth, using rubber scraper to push down the sides occasionally.
Variations: - add 3/4 c freshly grated Parmesan Cheese
PASTA:
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, prepare pesto; set aside, covered.
Steam carrots.
Meanwhile, in skillet, heat oil.
Add zucchini and peapods.
Stir continuously until crisp/tender.
When pasta is done, drain well; toss pesto with noodles until they are well coated.
Then toss in vegetables.
Garnish with pepper and cheese.
VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
Cucumber and Apple Salad
Category: salad
By EllyBelle

This is a really good recipe for summer and oh so yummy! Enjoy!

Ingredients:
1 ½ cups diced apple
1 cup cucumber slices
⅓ cup raspberry vinaigrette

Directions:
Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 57.5
Fat: 0.1 g
Carbohydrates: 14.7 g
Sugars: 12.4 g
Dietary fiber: 1.3 g
Protein: 0.4 g
Sodium: 282.6 mg
Meatball Alphabet Soup


Ingredients:
egg, quick-cooking oats, parmesan cheese, garlic powder, lean ground turkey, onion, celery, carrot, potato, olive oil, garlic cloves, reduced-sodium chicken broth, diced tomatoes, tomato paste, fresh parsley, dried basil, dried thyme, alphabet pasta

Directions:
In a bowl, combine the first five ingredients. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet, brown meatballs in small batches over medium heat until no longer pink. Remove from the heat; set aside.
In a large saucepan or Dutch oven, saute the onion, celery, carrots and potatoes in oil for 5 minutes or until crisp-tender. Add garlic; saute for 1 minute longer. Add the broth, tomatoes, tomato paste, parsley, basil and thyme; bring to a boil. Add pasta; cook for 5-6 minutes. Reduce heat; add meatballs. Simmer, uncovered, for 15-20 minutes or until vegetables are tender.
Souffle Au Fromage (Cheese Souffle)


Ingredients:
butter, flour, salt, cayenne, milk, swiss cheese, eggs, parmesan cheese

Directions:
Melt butter in a saucepan and add flour, salt, and cayenne.
Gradually add milk, and cook until thick and smooth.
Add swiss cheese(minus the 1/4 cup you reserved], and blend.
Separate the eggs.
Beat the yolks and add to the cheese mixture.
Beat the egg whites until stiff.
Butter a 2 quart mold, and sprinkle all around in it the reserved swiss cheese.
Add the parmesan to your cheese mixture.
Fold cheese mixture into stiff egg whites.
Pour into mold and bake for 1 hour and 15 minutes at 300 degrees Fahrenheit.
Easy Shrimp and Pasta Primavera


Ingredients:
spaghetti noodles, chicken broth, milk, butter, garlic cloves, lemon pepper seasoning, parmesan cheese, shrimp, parmesan cheese, carrots, red bell pepper, cream cheese, broccoli florets, sugar snap pea, fresh parsley

Directions:
"Break noodles in half.  Combine noodles, broth, milk, butter, garlic, and lemon seasoning in the DCB.  Cover, microwave on high 14-17 minutes or until noodles are tender, stirring once halfway through.  Meanwhile prepare optional ingredients.  Carefully remove baker from microwave.  Add Parmesan cheese and stir in optional ingredients.  Stir in uncooked shrimp.  Cover and microwave for 3 minutes or until shrimp is opaque.  Serve with additional Parmesan cheese!"
Chocolate Chiffon Cake With Salted Caramel Cream


Ingredients:
eggs, caster sugar, vanilla extract, cocoa powder, plain flour, bicarbonate of soda, salt, sea salt, light brown sugar, butter, salt, dark chocolate

Directions:
In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200 ml water until well combined. Sift in the cocoa powder and whisk until smooth. Sift in the flour, bicarb and 1 tsp salt. Mix and combine.
In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
Gently pour the mixture into the 25 cm round deep cake tin, greased and lined with parchment paper. Bang it on the work surface twice to expel any large air pockets.
Bake for 70 minutes at 160°C or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hour if the cake starts to get too dark.].
Remove from the oven, cool in the tin for 10 minutes, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
Meanwhile, make the salted caramel: heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few minutes, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few minutes until the chocolate has melted and the mixture has a smooth sauce consistency. Leave to cool at room temperature until it is thick enough to coat the cake.
To finish the cake, slice in half and fill with the salted caramel buttercream. Evenly coat the cake with the ganache. Sprinkle with sea salt crystals just before serving.
Will keep for up to 2 days in a cool place.
Mango Curried Brie


Ingredients:
mango chutney, curry powder

Directions:
Heat the brie.  You can put it in a warm oven for 30 minutes or microwave GENTLY for 3 to 5 minutes.  You want the cheese to be runny on the inside but not running out of the rind.
Pour the chutney over the cheese.
Sprinkle the curry powder over the top.
Serve with crackers.  Water crackers work really well because of their neutral flavor.
Creamy Cabbage Rolls


Ingredients:
napa cabbage, onion, celery, carrots, ground pork, panko breadcrumbs, milk, salt, pepper, nutmeg, water, white sauce, butter, thyme

Directions:
Place the cabbage leaves on a wide microwave-safe dish then cook in the microwave for 3 minutes using 600W. You might need to cook more for another minute or two if you think that the cabbage are not soft enough to be rolled. Afterwards, put the leaves in a bowl of cold water to stop the cooking process and to keep it’s nice green color.
Mince the onion, celery and carrot.
In a bowl combine the pork and the minced onion, celery and carrot. Add 1/4 cup of fine panko breadcrumbs, 2 tablespoons of milk, a quarter teaspoon each of salt and pepper and about a pinch of nutmeg. Mix the ingredients until it is well-combined. You can also use your hands to mix then divide the mixture evenly with the number of portions similar to the number of cabbage leaves you would want to use.
Form a portion of the meat mixture into a ball then put it near the root end of a napa cabbage leaf then roll until you reach the other end of the leaf. Repeat the process until you’ve used all of the meat and the cabbage then place the rolls in the microwave pressure cooker.
Combine half a cup of water, white sauce, chicken stock powder, melted butter and a pinch of thyme then mix well. White sauce are available at Japanese grocery stores which is usually in a box containing three 70-grams single packs.
Pour the white sauce mixture over the the cabbage rolls in the microwave pressure cooker then add a piece of dried bay leaf.
Cover the microwave pressure cooker then cook for 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker closed for another 10 minutes so that the remaining heat inside will continue to cook the cabbage rolls.
Remove the lid of the microwave pressure cooker then put the cabbage rolls into serving bowls. Pour some sauce on top before serving.
Corn in a Cup (Elote en Vaso)
Category: appetizers-and-snacks
By Muy Bueno

This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy.  This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

Ingredients:
10 ears corn, shucked and kernels removed
1 ¼ cups butter
2 ½ cups lime juice
2 ½ cups crema Mexicana (Mexican cream)
1 teaspoon chili powder, or to taste
salt to taste
1 ¼ cups crumbled cotija cheese
1 dash hot pepper sauce (such as Valentina®), or to taste  (Optional)
10 wedges fresh lime

Directions:
Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan. Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt. Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 servings

Calories: 563.7
Fat: 51.5 g
Saturated fat: 32.1 g
Carbohydrates: 25.8 g
Sugars: 6.1 g
Dietary fiber: 2.9 g
Protein: 9 g
Cholesterol: 159.8 mg
Sodium: 406.1 mg
Midori Melon Ice Pops


Ingredients:
honeydew melon, vodka

Directions:
Blend all ingredients in a blender until smooth.
Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes.
Discard solids in sieve.
Pour liquids into molds and freeze at least 24 hours.
Add sticks when mixture is slushy, about 1 hour.