xiaoxl/recipe_data huggingface dataset:
Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil
Category: side-dish
By Ryan Nomura

This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.

Ingredients:
1 bunch cilantro, rinsed
1 cup canola oil
1 teaspoon honey
4 teaspoons fresh lime juice
Salt to taste
1  canned chipotle pepper
1 tablespoon adobo sauce from canned chipotle peppers
¼ cup fresh lemon juice
½ cup rice vinegar
1 clove garlic
1 cup canola oil
Salt to taste
3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
2 pounds thinly sliced pancetta

Directions:
Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside. Preheat a grill for medium heat. Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 838.7
Fat: 73.2 g
Saturated fat: 9.7 g
Carbohydrates: 2.8 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 41.9 g
Cholesterol: 300.5 mg
Sodium: 1183.2 mg
Hillbilly Salad With Cabbage


Ingredients:
bacon, cabbage, sweet onion, tomatoes, pepper

Directions:
Mix cabbage which has been cut up in bite size pieces, onion which has been cut up, tomatoes which have been cut up in small pieces, bacon which as been fried and cut in small pieces in a large bowl, pour bacon grease on top of all & mix and put back in the fry Pan.
Add some celery salt and pepper preference to your taste.
Fry on Medium heat until it's wilted to your taste. Enjoy!
Barefoot Contessa's Hummus


Ingredients:
canned chick-peas, kosher salt, garlic cloves, tahini, lemon juice, water, Tabasco sauce

Directions:
Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.
Serve chilled or at room temperature.
Cajun Shrimp Po' Boys


Ingredients:
all-purpose flour, eggs, panko breadcrumbs, shrimp, kosher salt, garlic cloves, unsalted butter, lettuce, red leaf lettuce, tomatoes, red cabbage, mayonnaise, chili sauce, fresh lemon juice, fresh parsley, cracked black pepper

Directions:
Preheat the oven to 350 degrees F.
Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel-lined plate and season with salt.
Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
Tartar Sauce:
In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
Chile Relleno Torta


Ingredients:
cheddar cheese, monterey jack cheese, eggs, flour, half-and-half cream, green chilies

Directions:
Preheat oven to 375F., Mix grated cheeses and spread evenly in buttered 10 inch pie plate., Beat eggs, add flour slowly, and then beat in half and half., If mixture is lumpy, strain it., Pour egg mixture over cheeses in pie plate., Carefully spoon chiles over the surface, then spoon picante sauce over all., Bake about 45 minutes or until center is set.
Tangy Coriander (Cilantro) Mint Chutney


Ingredients:
cilantro, of fresh mint, green chilies, tamarind paste, asafoetida powder, salt

Directions:
Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
Dissolve the tamarind paste in a tablespoon of water.
'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
Taste the puree and season to taste.
Heat a non-stick skillet on meadium heat.
Add the oil, and when the oil is warm add the herb puree.
Stir around until the water evaporates and the mixtures darkens in color.
Cool and transfer to an airtight container. Store in the refrigerator.
This chutney can be served with samosas, pakora, fritters or other savory snacks.
It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich].
You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
Recibido Julep


Ingredients:
rum, watermelon juice, mint syrup

Directions:
Build all the ingredients in a shaker with ice., Shake and strain over crushed ice., Top with soda.
Beer Can Duck


Ingredients:
duck, beer, salt, salt, star anise, paprika, black pepper, mustard seeds, msg, sugar

Directions:
Salt the duck and place it uncovered in the refrigerator overnight to dry out.
Preheat oven to 425.
Pierce the duck skin with a sharp knife in multiple locations (10 to 20 pierces over the whole duck]. Make sure not to pierce through to the meat. Piercing at an angle will help to ensure you only go through skin and fat.
Combine ingredients for the rub and rub over the entire duck.
Open the can, empty half and pierce 2-3 extra holes in the top. Optionally you can make extra rub and add to the can.
Plug the duck neck opening with a small lime or shallot or spud (whatever you have handy that's golfball size].
Stand the can in a relatively deep drip pan with a bit of water in the pan (preferably using a beer butt stand which you can get for $6 or less] and lower the duck onto the can shoving it into the backside as far up as it goes.
Place in oven and roast for one hour at 425, then one hour at 375, and then one hour at 325.
Remove from oven and carefully separate can from bird then carve and serve.
You will have a huge amount of rendered duck fat in the pan which you can refrigerate or freeze and save for future use.
The Ultimate Chili
Category: soups-stews-and-chili
By Wendy

Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!

Ingredients:
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1  red bell pepper, chopped
¼ cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
½ cup red wine

Directions:
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

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

Calories: 413.7
Fat: 11 g
Saturated fat: 3.8 g
Carbohydrates: 49.5 g
Sugars: 8.9 g
Dietary fiber: 16.7 g
Protein: 28.4 g
Cholesterol: 49.6 mg
Sodium: 1015 mg
Chili and Honey Chicken Legs


Ingredients:
chili powder, honey, fresh lime juice, salt, black pepper, chicken

Directions:
Put oven rack in upper third of oven and preheat oven to 425°F
Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.
Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.
Hamburger and Macaroni Hot Dish
Category: main-dish
By Kristi Goulette Lozensky

Hot dish or goulash, call it what you want. I grew up on this quick and easy meal. I have tweaked the ingredients a bit, but the results are just as good. Serve with a side salad for a great weekday dinner. Enjoy.

Ingredients:
1 (8 ounce) package elbow macaroni
1 pound ground beef
1 ½ teaspoons dried minced onion
1  garlic clove, pressed
2 (10.75 ounce) cans  tomato soup
1 (15 ounce) can corn, drained
1 pinch Italian seasoning, or to taste
1 pinch seasoned salt, or to taste
3 slices fat-free American cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease. Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.

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

Calories: 564.5
Fat: 19.7 g
Saturated fat: 7.4 g
Carbohydrates: 65.3 g
Sugars: 6.6 g
Dietary fiber: 4.1 g
Protein: 32.6 g
Cholesterol: 72.4 mg
Sodium: 684.2 mg
Bubba's Beer Bread
Category: bread
By Mark

This bread is the best when baked in a black cast iron pan. Once the bread is in the oven, start 'cookin down' those collard greens,  black eyed peas and hawg jaws. It's a New Years tradition. It'll change your luck !!!

Ingredients:
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed Cheddar cheese, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet. In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes. Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 261.6
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 41.5 g
Sugars: 5 g
Dietary fiber: 1.3 g
Protein: 8.4 g
Cholesterol: 14.9 mg
Sodium: 976.2 mg
Mom's Meat Pies


Ingredients:
ground beef, onion, potatoes

Directions:
Cut pie crust to make 4 pieces.
For each pie crust put equal amounts ground beef, onion and potato, season with salt and pepper to your liking.  All ingredients should be raw.
Fold each individual pie to make a little pocket.
Bake at 350 for 30 minutes or until crust is light brown.
When we were kids we would eat this with ketchup, my husband likes it with gravy.
Chicken Hobo
Category: meat-and-poultry
By DEESOSA

Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil pouches. Perfect for the grill, or even right on the campfire coals.

Ingredients:
1 pound peppered bacon
3 medium potatoes, chopped
3 medium carrots, peeled and chopped
1 medium onion, chopped
4  skinless, boneless chicken breast halves
½ cup butter
garlic salt to taste

Directions:
In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside. On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal. Preheat an outdoor grill for medium-high heat. Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

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

Calories: 685
Fat: 41.7 g
Saturated fat: 20.6 g
Carbohydrates: 34.7 g
Sugars: 5.7 g
Dietary fiber: 4.5 g
Protein: 42.6 g
Cholesterol: 169.1 mg
Sodium: 1167.7 mg
Cindy's Coconut Pound Cake


Ingredients:
eggs, sugar, canola oil, flour, baking powder, salt, milk, vanilla, coconut, sugar, water, butter

Directions:
Grease and flour a tube pan.  (Don't miss and spots or you won't get the cake out without breaking it.
Beat 5 eggs.
Add 2 cups sugar and beat well.
add 1 cup canola oil.
Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt.  Add to egg mixture and blend well.
Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
Mix well and pour into pan.
Bake at 350F for 55 to 60 minutes.  Let cook while sauce is cooling.
For the sauce mix well, boil 1 minute and pour slowly over cake.  Let cool in pan.
Logan's Smoked Ribs


Ingredients:
olive oil, garlic, ketchup, honey, rice vinegar

Directions:
Heat olive oil in saucepan.  Add garlic and saute until golden., Remove from heat and let garlic cool in oil., Whisk in ketchup, honey, vinegar and coffee., Simmer gently 15 minutes to blend flavors., Remove from heat., Smoke ribs 8 hours per rack, or place in crockpot., Coat ribs with sauce and heat through til sticky.
Quick Sausage Balls


Ingredients:
sharp cheddar cheese, sausage, Bisquick

Directions:
Mix all ingredients together and shape into balls., Bake at 350 degrees for 15-20 min until brown.
Raspberry Cream Pie


Ingredients:
cream cheese, sugar, eggs, frozen raspberries, sugar, cornstarch, powdered sugar

Directions:
Combine cream cheese, sugar and eggs and pour into pie shell.
Bake at 375* for 30 minutes;cool.
Mix thawed raspberries and cornstarch; cook until thickened. Mix in 2 tsp sugar. Cool.
Whip cream and sweeten with powdered sugar and fold into raspberry mixture. Spoon over pie and chill.
Roasted Rosemary Skewered Figs


Ingredients:
fresh figs, fresh rosemary, maple syrup, apple cider vinegar, mustard powder

Directions:
preheat oven to 400 degrees. Skewer 3 whole figs onto each sprig of rosemary.
in a small bowl combine maple syrup, vinegar, and mustard.
place skewers into an oiled baking dish and roast for 30 min.
spoon maple syrup mixture over figs and continue roasting for 15 min basting occasionally.
BBQ Smoked Sausage Links


Ingredients:
barbecue sauce, cranberry sauce

Directions:
In a 3 1/2 to 4 quart slow cooker, stir together the barbecue sauce and cranberry sauce until combined.  Stir in the wieners.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2 1/2 hours.  Serve immediately or keep warm on low-heat setting for up to 2 hours.  Serve with toothpicks.
Your Favorite Yogurt  Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, butter, yogurt, egg, half-and-half cream, vanilla

Directions:
Heat oven to 400°F.
Combine butter, yogurt, egg, fat free half & half and almond extract in large bowl.
Stir together flour, sugar, baking powder, baking soda and salt in medium bowl.
Stir flour mixture into butter mixture just until moistened.
Spoon batter into 12 greased or paper-lined muffin cups.
Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Can be glazed with your favorite glaze recipe.
Baked Chick Pea Pattys


Ingredients:
carrot, garbanzo beans, parsley

Directions:
Preheat oven to 425 degrees.
Prepare a cookie sheet by lining with parchment paper. Lightly spray with olive oil or canola oil.
Add 2 tablespoon water to onion and microwave on high until soft ( 30 seconds in my microwave]. Drain any remaining water off onion.
Finely dice fresh carrot.
Finely dice fresh parsley removing all stems.
Mix all ingredients with mixer or in food processor until you can form a hamburger like patty. If you need to add more bread crumbs (this usually means you mixed or processed it too long].
Form into six to eight patties.
Lightly spray each patty until on both sides with olive or canola spray and place on cookie sheet.
Flip patties after twelve minutes. Bake on opposite side nine minutes. I like mine to be lightly brown and crisp.
Masoor Daal - Indian Red Lentils


Ingredients:
red lentil, water, ghee, canola oil, onion, garlic cloves, whole coriander seeds, cumin seeds, dried red pepper flakes, cardamom seed, cinnamon sticks, turmeric powder, salt, lemon juice, tamarind paste, plain low-fat yogurt, light coconut milk

Directions:
Wash the lentils well, and then put them into a sauce pan.  Add 4 - 6 cups of salted water to cover the lentils.
Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft.  Keep the water level above the lentils.
While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas.  Set spices aside.
Using the same sauté pan, heat ghee or oil over low to medium heat.  Add onions and sauté until they are soft.  Add garlic, sauté another 3-4 minutes.  Do not burn the onions or garlic.  Add spice mixture; continue to cook for 2 minutes.
Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick].  Stir and scrape up any bit from the bottom.  Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
Just before serving add yogurt and heat through.  Serve with a wheat flat bread such as roti.
Sauteed Sweet Plantains (Tajaditas Dulces de Platano)
Category: side-dish
By E.Florida

This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!

Ingredients:
¼ cup peanut oil for frying
2 tablespoons butter
3  yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
3 tablespoons brown sugar
¼ teaspoon salt  (Optional)

Directions:
Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 177
Fat: 5.1 g
Saturated fat: 2.7 g
Carbohydrates: 35.2 g
Sugars: 20 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Cholesterol: 10.2 mg
Sodium: 129.6 mg
Bisquick Banana-Craisin Bread


Ingredients:
Bisquick baking mix, granulated sugar, butter, eggs, bananas, craisins

Directions:
With an electric mixer, cream butter and sugar., Add remaining ingredients, except Craisins and mix well., Fold Craisins into batter., Pour batter into a greased and floured bread pan., Bake for 1 hour at 350 degrees or until an inserted toothpick comes out clean.
Marco Canora's Braised Red Cabbage


Ingredients:
butter, red onion, red cabbage, dark brown sugar, caraway seeds, yellow mustard seeds, cider vinegar, dry red wine, tart apple

Directions:
1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.
Brussels Sprouts With Celery


Ingredients:
butter, celery ribs, onion, Brussels sprouts, flour, milk, salt, fresh ground pepper, fresh nutmeg

Directions:
Preheat oven to 350 degrees.
Heat 2 tablespoons of butter in skillet.  Add the celery and onion and saute over low heat until tender ,about 10 minutes.
Steam Brussels sprouts for 7 minutes, while celery and onion cook.  Drain and reserve Brussels sprouts.
In skillet sprinkle flour into the celery and onion mixture.  Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens.
Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts.
Pour mixture into a buttered baking dish.  Top with bread crumbs, dot with remaining butter and bake for 10 minutes.
Serve hot.
My Food Coach's Spinach Salad


Ingredients:
white wine vinegar, olive oil, garlic, red onion, hard-boiled eggs, crouton, black pepper

Directions:
Whisk dressing ingredients (vinegars, olive oil and garlic] until they form a homogenous mixture.
Pour dressing quickly over spinach.
Remove shell from hard boiled eggs and slice long-ways in 8ths.
Add sliced hard boiled eggs, red onion and black pepper.
Add croutons in amount called for or as desired.
Amazing Caramel Apple Cake


Ingredients:
brown sugar, sugar, butter, eggs, flour, nutmeg, salt, cinnamon, baking soda, golden delicious apples, butter, brown sugar, sugar

Directions:
Mix sugar, butter and eggs together.
Add remaining dry ingredients (will be thick, like cookie dough].
Peel and chop apples.
Add chopped apples to batter, mix well.
Spread into greased 9x13 pan.
Bake at 350 for 30 - 40 minutes.
Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
Sir frequently until slightly thick.
Pour sauce over warm cake.
Serve warm.
Cucumber and Caramelized Onion Salad Bites


Ingredients:
cucumber, bacon fat, manchego cheese, pepper

Directions:
Caramelize onion in bacon fat, then drain excess fat from onions on a paper towel. In a bowl, mix onions, cucumber and pepper.
Top all Pretzel Crisps® with a spoonful of the mixture and cheese.
Tepary Bean and Turkey Bacon Soup for a 2.5 Quart Crock Pot


Ingredients:
potato, carrot, onion, celery, tomato sauce, vegan margarine, bay leaf

Directions:
Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
Drain the Tepary Beans and rinse them well.
Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot.  Fill to within 2 inches of the top with water.
I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
Remembering this will bubble up so you don't want to over fill the crock.
It should take about 6-8 hours to cook the beans to the soft stage.  If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
After 6 or 7 hours check the beans for softness.  If you are happy with them then add the tomato sauce and cook for 30 minutes more.
Don't add the tomato sauce before hand as it will stop the beans from getting soft.
Enjoy.
White Chocolate Martini


Ingredients:
"vodka"

Directions:
Place chocolate syrup in bottom of martini glass., Use a toothpick to "drag" the chocolate syrup up the side of the glass., Place liquer, vodka and ice in cocktail shaker., Shake until well mixed, Strain into prepared glass., If this is too strong simply add 2 ounces of cream when skaking.