xiaoxl/recipe_data huggingface dataset:
Buffalo Chicken Ring


Ingredients:
cream cheese, monterey jack cheese, blue cheese

Directions:
Preheat oven to 375°F.
In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.].
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little].
Gently separate dough perforations on top until filling peeks through.
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Banana Bread With Swerve


Ingredients:
whole wheat flour, baking powder, baking soda, artificial sweetener, salt, bananas, brown sugar, eggs, applesauce, cinnamon, milk, powdered ginger

Directions:
Place bananas, milk,  eggs,  and brown sugar in a blender.  Pulse for about 20 seconds.
Add applesauce and vanilla to the blender and pulse for 5 seconds.
Mix the remainder of the dry ingredients in a large bowl,  then add the blender contents.
Grease a 9x5 breadpan and pour the mixture inches.
Bake at 350 for 65-70 minutes.
Canned Pizza Sauce for a Year


Ingredients:
tomato paste, tomato juice, chili powder, salt, dried cilantro, paprika, garlic powder, dry mustard, dry parmesan cheese, celery ribs, white pepper, white sugar

Directions:
In large stockpot add the first 10 ingredients. Stir and cook on low heat.
Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
Hot water bath for 10 minutes.
Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.
When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on
dough, chicken or pasta.
Pineapple Upside Down Cupcakes
Category: desserts
By Bri

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Ingredients:
cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24  maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3  eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

Directions:
Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray. Line a work surface with waxed paper. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar in each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 dozen cupcakes

Calories: 236.5
Fat: 9 g
Saturated fat: 3.6 g
Carbohydrates: 38.6 g
Sugars: 28.4 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 33.4 mg
Sodium: 174.1 mg
Gluten Free Brownie


Ingredients:
nonfat yogurt, vanilla, baking powder, salt

Directions:
Mix yogurt and cacao.
Add vanilla, baking powder and salt.
Stir inn rice flour.
Spread the batter into prepared pan (3' x 5'].
Bake at 350° for about 25 minutes.
Strawberry Bread I
Category: breakfast-and-brunch
By Mary E. Crain

A bread you MUST try!  This is one you'll want to keep on hand.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4  eggs
1 ¼ cups vegetable oil
1 cup chopped pecans
1 (10 ounce) package frozen strawberries, thawed

Directions:
Grease and flour a 9 x 5 inch pan well.  Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda. In a smaller bowl, beat the eggs and oil.  Stir in pecans and strawberries.  Add egg mixture to the sifted ingredients, and stir until just combined. Bake for 1 hour, or until tester inserted in the center comes out clean.

Yields: 1 - 9x5 inch pan or 2 small loaves

Calories: 550.9
Fat: 31.5 g
Saturated fat: 4.1 g
Carbohydrates: 63.7 g
Sugars: 38.3 g
Dietary fiber: 2.3 g
Protein: 6.3 g
Cholesterol: 62 mg
Sodium: 322.9 mg
Paula's Fabulous Potato Salad


Ingredients:
potatoes, onion, sugar, salt, white vinegar, water, celery, dill weed, mayonnaise, Dijon mustard

Directions:
Slice potatoes thin and boil until almost tender.
While potatoes are boiling combine sugar, salt, white vinegar and water in saucepan. Bring to a boil stirring occasionally. As soon as potatoes are done, drain and put into large bowl.   Immediately pour hot marinade over potatoes.  Sprinkle with salt and pepper.  Let potatoes marinate several hours or over night turning frequently.
Drain and add celery, dill, onion. Add Mayo and Dijon mustard until desired consistency. You may not have to use all the mayo or you might need more.
For German potato salad do not add Mayo,  add cooked and crumbled bacon.
For egg potato salad add quartered eggs before adding mayo. Save one egg to slice for the top.
Cherry Turkey Burgers


Ingredients:
ground turkey, parsley, dried tart cherry, parmesan cheese, panko breadcrumbs, eggs, onion powder, garlic powder, salt, pepper, lettuce, tomatoes

Directions:
In a large bowl mix all ingredients up to salt and pepper and form into four patties.
Grill and serve on buns with lettuce and tomato.
Cold Corn Salsa
Category: appetizers-and-snacks
By brujah42

Delicious with or without tortilla chips!

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 cup chopped celery
1  red bell pepper, chopped
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper

Directions:
Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl. Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool. Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 9 hrs 25 mins
Yields: 8 servings

Calories: 354
Fat: 14.4 g
Saturated fat: 2.3 g
Carbohydrates: 51.2 g
Sugars: 26.1 g
Dietary fiber: 7 g
Protein: 7.1 g
Sodium: 487.7 mg
Healthy Almond-Berry Tossed Salad


Ingredients:
dried cranberries, cherry tomatoes, coconut, blackberry, strawberries, mandarin oranges, carrot, onion

Directions:
Mix ingredients in a large bowl in order listed. Do not add dressing yet.
Place on table for presentation.
When ready to serve, use salad tongs, toss a bit and serve into 8 smaller salad bowls.
Top each with 2 tablespoons dressing and enjoy! :]
suggest Newman's Own  - LITE Raspberry Walnut Vinaigrette Dressing, or Vidalia Sweet Onion Raspberry Vinaigrette Dressing.
Delicious Beef Tongue Tacos
Category: world-cuisine
By Mama Rivas aka Pablo's Hottie

This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!

Ingredients:
1  beef tongue
½  white onion, sliced
5 cloves garlic, crushed
1  bay leaf
salt to taste
3 tablespoons vegetable oil
5  Roma tomatoes
5  serrano peppers
salt to taste
½  onion, diced
2 (10 ounce) packages corn tortillas

Directions:
Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

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

Calories: 226.7
Fat: 14 g
Saturated fat: 4.5 g
Carbohydrates: 14 g
Sugars: 0.9 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 65.5 mg
Sodium: 46.2 mg
Easy Carrot Cake
Category: desserts
By AUTUMN/FALL

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Ingredients:
2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4  eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Yields: 1 -9 or 10 inch tube cake

Calories: 593.4
Fat: 34.4 g
Saturated fat: 6.4 g
Carbohydrates: 68.6 g
Sugars: 52 g
Dietary fiber: 1.9 g
Protein: 5.7 g
Cholesterol: 65.6 mg
Sodium: 312.7 mg
Kiwi Pineapple Cream


Ingredients:
kiwi, canned unsweetened coconut milk, honey

Directions:
Place all ingredients in blender and pulse 15-30 seconds to break up chunks until smooth.
Divide between 2 glasses and garnish w/ extra kiwi and pineapple chunks if desire.
Schnitz Pie - Dried Apple Pie


Ingredients:
water, orange, juice and zest of, cinnamon, salt, sugar

Directions:
Preheat oven to 450°F.
Cook apples in water to a soft pulp.
Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
Cool.
Line a pie pan with pastry; fill with apple mixture and cover with top crust.
Crimp edges attractively and cut several slits in crust to allow steam to escape.
Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.
Grandma's Layered Salad


Ingredients:
romaine lettuce, bell pepper, green onions, celery, hard-boiled eggs, water chestnuts, peas, bacon, cheddar cheese, mayonnaise, sour cream, sugar

Directions:
Layer first 7 ingredients in large clear salad bowl (in order!].
Mix dressing ingredients and pour evenly over top of vegetables. Don’t toss!
Sprinkle grated cheese and crumbled bacon on top of dressing. Seal with plastic wrap and refrigerate overnight.
Warm Winter Chili


Ingredients:
ground beef, diced tomatoes, kidney beans

Directions:
Brown meat in large skillet; drain.
Add rest of ingredients and stir.
Simmer for 15 minutes and serve.
Mexican Mole Chili


Ingredients:
olive oil, onion, garlic, lean ground beef, cocoa powder, chili powder, cumin, chili powder, salt, pepper, bell peppers, diced tomatoes with juice, kidney beans, black beans, fresh coriander, red onions, light sour cream

Directions:
Heat oil in a large saucepan over medium-high heat.  Add onion and cook until softened, 6-7 minutes.  Add garlic and cook 1 minute.  Add meat and cook, breaking up with a spoon, until just cooked through, 5 minutes.  Add cocoa, chilli powder, cumin, chipotle chilli powder, salt, pepper, and chilli flakes, and cook for 1 minute until fragrant.  Add peppers, tomatoes and beans and bring to the boil.  Cover, reduce heat, and simmer until most liquid is absorbed, 40-45 minutes.
Divide between 6 bowls and garnish with fresh coriander, onion and sour cream if desired.
Watermelon Feta Salad
Category: salad
By Anonymous

This is a great salad. With the watermelon the kids will like it also.

Ingredients:
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed
4 ounces feta cheese, cut into 1/4-inch cubes

Directions:
Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 cups

Calories: 131.2
Fat: 8.4 g
Saturated fat: 2.9 g
Carbohydrates: 12.4 g
Sugars: 8.8 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 12.6 mg
Sodium: 284.3 mg
Bodacious Hamburgers


Ingredients:
garlic clove, onions, ketchup, Worcestershire sauce, sugar, lean ground beef, salt, pepper, American cheese, lettuce leaves, tomatoes, sweet onions, pickles

Directions:
In a food processor, combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce. Pulse until a semi smooth paste forms.
In a medium mixing bowl combine ground beef, salt, and pepper, and paste from previous ingredients, mix well. Shape meat mixture into four 3/4-inch-thick patties.
I like to let them sit in the fridge for an hour or so, while my charcoal grill heats to let the flavors meld through out the burgers.
To Cook by Direct Grill Method: In a covered grill arrange preheated coals evenly.  Test for medium heat above the rack. Place meat on the grill rack over  coals. Cover and grill for 15 to 20 minutes or until instant-read thermometer inserted in side of burger registers 160°F, turning once halfway through grilling time.
To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. I like a little Thousand Island dressing too! Makes 4 servings.
This recipe can easily be doubled or tripled to accommodate you crowd.
Limorancia


Ingredients:
vodka, lemon twist

Directions:
"Use an orange vodka! (i use stoli orange] Shake ingredients in iced filled shaker.shake until tin turns cold, pour into a frozen martini glass make an orange and lemon twist over drink, drop twists in drink and serve."
Crock Pot Chicken BBQ


Ingredients:
boneless skinless chicken breasts, water, Worcestershire sauce, vinegar, cumin, barbecue sauce

Directions:
Put chicken, water, Worcestershire sauce, vinegar and cumin in crock pot and set to low.  Cook 6 hours.
Drain juices.
Shred chicken right in crock pot using two forks to pull apart.
Pour in BBQ sauce and stir to combine. Cook on low for an additional hour.
Serve on buns with coleslaw!
Garlic Chicken..take Two!


Ingredients:
chicken thigh fillets, extra virgin olive oil, garlic cloves, salt, pepper

Directions:
Combine olive oil, garlic, salt and pepper in a bowl.
Add chicken, and make sure the chicken gets well coated.
Leave in the fridge for at least an hour, then grill until chicken is browned and cooked through (takes about 5-10 minutes in the Foreman Grill].
Air Fryer Vegan Buffalo Cauliflower
Category: fruits-and-vegetables
By Soup Loving Nicole

Cauliflower tossed in wing sauce that is crispy on the outside, tender and juicy on the inside. Just what you'd expect from a wing.

Ingredients:
1 ½ pounds cauliflower florets
4 tablespoons egg substitute (such as JUST egg(R))
¾ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
nonstick cooking spray
½ cup vegan Buffalo wing sauce (such as Frank's®)

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place cauliflower florets in a large bowl. Pour egg substitute over the florets and stir to coat. Mix flour, garlic powder, paprika, salt, and pepper in a large plastic resealable bag. Zip and shake until evenly combined. Drop 1/2 of the florets into the seasoned flour. Zip and shake to coat. Place florets in the basket of the air fryer. Spray tops with nonstick cooking spray. Air fry for 5 minutes. Flip cauliflower over, spray any chalky spots, and cook for 5 minutes more. Repeat with remaining cauliflower florets. Meanwhile, heat buffalo wing sauce in a saucepan over medium heat until warm. Transfer cauliflower to a large bowl. Pour wing sauce over the top and toss until evenly coated. Serve immediately.

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

Calories: 175.3
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 32.9 g
Sugars: 4.5 g
Dietary fiber: 5.2 g
Protein: 8.9 g
Cholesterol: 0.2 mg
Sodium: 1200.4 mg
Pumpernickel Quick Bread


Ingredients:
cornmeal, whole wheat flour, baking powder, baking soda, caraway seed, eggs, molasses, milk, canola oil, sesame seeds

Directions:
Set oven to 350 degrees.
Grease 1 9" x 5" loaf pan.
In a bowl, combine rye flour, cornmeal, whole wheat flour, baking powder, baking soda and caraway seeds.
In a small bowl, beat eggs, molasses, milk and oil.
Pour the wet ingredients over the dry ingredients; stir with a wooden spoon to blend.
Pour batter into prepared loaf pan.
Sprinkle with sesame seeds.
Bake 50-60 minu8tes, or until loaf tests done.
Remove bread from pan, cool on wire rack.
Slow Cooker Chili


Ingredients:
ground beef, celery, green pepper, carrot, garlic cloves, diced tomatoes, red kidney beans, white kidney beans, chili powder, dried parsley, dried basil, dried oregano

Directions:
Place the beed in a skillet over medium heat and cook until evenly brown. Drain grease.
Place the cooked beef in the slow cooker and mix in all other ingredients.
Cover and cook on high for 6 hours or on low for 8 hours.
Submarine Sandwich Rolls (Another Subway Copycat)


Ingredients:
active dry yeast, sugar, warm water, kosher salt, olive oil, vital wheat gluten, bread flour

Directions:
Dissolve yeast and sugar in 1/2 cup warm water. Let stand until foamy, about five minutes.
Combine yeast mixture with oil, salt, vital wheat gluten, and one cup of flour in a mixer equipped with dough hooks.
Gradually stir in the rest of the flour and remaining water. Scrape remaining flour from the edge of the mixing bowl to make sure it combines fully. The dough should be soft and slightly sticky when blended.
Remove dough from mixing bowl, spray bowl with cooking spray, and return to bowl.
Cover bowl with plastic wrap and place in a warm place until it doubles in size, about one hour.
Divide dough into four pieces, and shape them into an oblong (submarine sandwich-shape].
Spray two large baking sheets with cooking spray, and arrange dough so there's plenty of room between them. Reshape the dough to retain shape, since the softness will cause it to flatten out somewhat.
Cover the loaves and allow to rise for about an hour.
Preheat oven to 350 degrees F.
Reshape dough again in the pan as needed to retain desired shape. Cook for 16 minutes, or until the top of the loaves are golden brown.
Remove bread from the baking sheets and place on cooling racks.
Beef and Cheese Ball
Category: appetizers-and-snacks
By Laurel Brown

This is a scrum-didley-umptious cheeseball made with cream cheese and dried beef.

Ingredients:
1 (8 ounce) package cream cheese, softened
5 ounces dried beef
1 small white onion, chopped
1 small finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon onion juice

Directions:
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 105.6
Fat: 8.1 g
Saturated fat: 5.1 g
Carbohydrates: 2.3 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 6.2 g
Cholesterol: 35.8 mg
Sodium: 479 mg
Nicker's Guacamole


Ingredients:
avocados, yellow onion, cilantro, tomatoes, lime, salt, pepper

Directions:
Chop Onion, cilantro and tomatoes., Peel and mash the avocados., Mix avacado with cilantro, onion, tomatoes, juice of lime, salt, and pepper., Cover and place in fridge so flavours can mingle.
Tex-Mex Chicken Fajitas


Ingredients:
beer, soy sauce, Worcestershire sauce, lemon juice, olive oil, garlic, sweet onion, green bell pepper, boneless skinless chicken breast halves, flour tortilla, salsa, sour cream, cheese, avocado

Directions:
Whisk together first 7 ingredients until well blended.
Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
Seal, turning to coat.
Chill 1 hour.
Place chicken in remaining zip-top bag; add remaining beer mixture.
Seal, turning to coat.
Chill 1 hour, turning once.
Drain chicken, discarding marinade.
Grill chicken and onion, covered with grill lid, over high heat (400° to 500°] 5 to 6 minutes on each side.
Grill bell pepper 5 minutes.
Cut chicken into thin slices, and cut bell pepper into thin strips.
Serve chicken, onion, and bell pepper with flour tortillas.
Serve with desired toppings.
*1(1 1/2-pound] package flank steak may be substituted for chicken.
Marinate 4 hours.
Grill flank steak 10 minutes on each side.
Cheese Ball
Category: appetizers-and-snacks
By Lesslie

This is a great appetizer with a cheesy yet sweet flavor.

Ingredients:
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
¼ tablespoon seasoning salt
1 cup chopped pecans

Directions:
Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

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

Calories: 123.1
Fat: 11.7 g
Saturated fat: 5.3 g
Carbohydrates: 3.2 g
Sugars: 1.9 g
Dietary fiber: 0.6 g
Protein: 2.3 g
Cholesterol: 24.6 mg
Sodium: 100.9 mg
Passion-Fruit Caipirinha


Ingredients:
lime, rum

Directions:
Add lime wedges and sugar to an 8-ounce short glass and muddle by pounding and pressing with a wooden spoon until sugar is dissolved.
Fill glass with ice and add passion-fruit juice and cachaca, then stir well.