xiaoxl/recipe_data huggingface dataset:
Shrimp, Lemon and Tarragon Risotto


Ingredients:
chicken broth, shrimp, olive oil, unsalted butter, onion, arborio rice, dry white wine, fresh lemon zest, fresh lemon juice

Directions:
Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat.  Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
Remove the shrimp with a slotted spoon and set them aside on a plate.
Keep the broth simmering over low heat.
Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
Add onion and cook for about 4 minutes.
Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
Continue to add broth in 1/4 cup increments, stirring rice constantly.
When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed]. This step should take about 18 minutes.
Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice.  Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
Season with salt and pepper to taste & serve!
White Cheddar and Horseradish Spread
Category: appetizers-and-snacks
By therationalpi

A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded extra-sharp white Cheddar cheese
1 teaspoon grated horseradish, or more to taste
½ teaspoon ground mustard  (Optional)

Directions:
Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

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

Calories: 211.7
Fat: 19.1 g
Saturated fat: 12.1 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Protein: 9.2 g
Cholesterol: 60.2 mg
Sodium: 256.7 mg
Snow Candy


Ingredients:
white sugar, water, lemon juice

Directions:
Place all ingredients in a heavy bottomed pot, over medium-high heat.
Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer.
Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot.
Lower the heat to low/medium. Simmer for 7 minutes, without stirring.
Turn off the heat.
At the five minute mark, have the kids go collect clean snow in large baking pans.
Drizzle the candy syrup over the snow (a tablespoon or two per serving]. It will be cool enough to eat within seconds. With young children, be vigilant.
This makes enough for five kids to make two or three rounds of snow candy.
Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze.
Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice]. Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.
Italian-Style Bruschetta
Category: appetizers-and-snacks
By Francine Lizotte Club Foody

Light and fresh for a quick tasty appetizer.

Ingredients:
1 ½ pounds plum tomatoes, seeded and cut into small dice
¼ cup chopped fresh basil
6 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped red onion
2 large cloves garlic, minced
2 teaspoons red wine vinegar
freshly ground black pepper to taste
1  French baguette, cut into 1/2-inch thick slices
1 tablespoon high-quality balsamic vinegar, or to taste

Directions:
Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet. Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 234.3
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 28.5 g
Sugars: 3.7 g
Dietary fiber: 2.2 g
Protein: 5.9 g
Sodium: 281.4 mg
Real Irish Soda Bread


Ingredients:
bread flour, baking soda, salt, sugar, margarine, buttermilk

Directions:
Sieve flour, salt and soda into a bowl. Add sugar if used.
Rub in the margarine to resemble breadcrumbs, lifting mixture with fingertips to introduce air to the dough.
Add sufficient buttermilk and mix to make a soft dough.
Turn onto a lightly floured board and knead a little.
Turn the smooth side up and shape into a round. Place the dough on a floured tin.
Cut a cross over the top.
Bake in a pre-heated oven, 400°F 200°C Gas 6 for 40-45 minutes.
When baked the underneath when "tapped" should have a hollow sound.
Cool on a wire tray. Cover with a tea towel to give a soft crust.
Easy Peanut Butter Balls


Ingredients:
peanut butter, margarine, vanilla, powdered sugar, chocolate chips

Directions:
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.
CREOLE SHRIMP & ANDOUILLE SKEWERS


Ingredients:
unsalted butter, lemon juice, lemon zest, shrimp, red onions, bell peppers, andouille sausages, cherry tomatoes

Directions:
In a medium mixing bowl, combine seasoning, butter, lemon juice and zest. Toss prawns until well coated. Tread on red onion, bell pepper, andouille, cherry tomato, and then prawn, piercing it twice. Repeat the same order of ingredients finishing with onion. Brush remaining creole mixture over the skewers.
Heat grill to 500-550ºF and just before putting the skewers, brush grates with oil, using tongs and paper towels. Place skewers on BBQ and grill for 5-6 minutes, turning once. Makes 4 skewers.
Baked Blooming Onion With Thai Sweet Chili Sauce (Gluten-Free)


Ingredients:
onion, coconut oil, salt, black pepper, cayenne pepper, dried cilantro, rice vinegar, water, fish sauce, sake, sherry wine, garlic clove, chili pepper, potato starch

Directions:
Preheat oven to 400°F/200°C degrees.
Peel and cut off the top 1/4 inch of the onion.
Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
Repeat to make four evenly spaced cuts around the onion.
Continue slicing between each section until you have 16 evenly spaced cuts.
Turn the onion over and use your fingers to gently separate the outer pieces.
Melt the coconut oil and brush the oil on both sides of the onion petals.
In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion.
Bake in the oven for about 30 – 40 minutes.
In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan.
Bring to a boil. Reduce heat to medium and let boil for 3 – 5 minutes.
In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture.
Stir for a minute or so until the sauce is thickened.
Taste the sauce and adjust the amount of sugar or chili.
Infuse love and serve with the sauce on the side.
Turkey or Chicken Cordon Blue--Weight Watchers


Ingredients:
flour, fresh ground black pepper, poultry seasoning, turkey, chicken breasts, olive oil, mushroom, onion, lean ham, part-skim mozzarella cheese, pimiento

Directions:
Preheat oven to 350 degrees; spray an 8" square baking dish with nonstick cooking spray.
In a gallon-size sealable plastic bag, combine the flour, pepper, and poultry seasoning; add turkey and shake to coat.
In a large nonstick skillet, heat the oil; add the turkey and cook till lightly browned, about 2 minutes on each side.
Transfer to the baking dish.
In the same skillet, combine mushrooms, onion, and ham; cook stirring constantly, till osftened, about 5 minutes.
Spoon evenly over turkey; top each cutlet with a slice of cheese.
Bake till turkey is cooked through, about 15 minutes.
Serve garnished with pimiento strips.
186 calories, 6 g fat, 1 g fiber.
Zesty Lemon Olives


Ingredients:
kosher salt, black peppercorns, bay leaves, rosemary, thyme, fennel seed, garlic cloves, dried red pepper flakes, lemons, olive oil

Directions:
If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic and red pepper flakes.
Zest the lemons (yellow only] in whatever size zest you like--a mix of finely grated zest for the brightest flavor and larger strips for color. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.
Sauerkraut


Ingredients:
onion, flour, sauerkraut, sugar, caraway seed, potato, water

Directions:
Saute onion in oil or bacon grease., Add flour., Add sauerkraut, sugar, caraway seeds, grated potato, and water., Cook for 30 minutes on low. Watch carefully to prevent burning.
Christmas Goose


Ingredients:
butter, carrot, celery, onion, apple, garlic cloves, low sodium chicken broth, dry white wine, fresh parsley, dried rosemary, dried thyme, bay leaves, salt, cracked pepper, goose

Directions:
Wild Canada geese have little or no fat, as do most wild birds. Because of this lack of natural basting liquid, some wild fowl tends to dry out while cooking. This recipe will help assure the cook of no accidents and help keep the meat moist and tender.In this recipe you are essentially poaching the bird, i.e. roasting it upside-down in liquid with finely chopped vegetables. Wild goose is naturally very dark, nearly indistinguishable from roast beef after it is sliced.You may want to add potatoes, onions and firm vegetables to the roasting pan about 45 minutes before the bird is finished. They will not only add flavor to the sauce and the bird but will save you time by allowing the entire meal to finish together.
You may substitute wild turkey, also a lean bird, in place of wild goose.
Pre-heat oven to 375 degrees F.
Melt the butter in a large sauce pan over medium-low heat.
Add the carrots, celery, onions, apple and garlic.
Sauté for 8-10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt and pepper.
Turn up the heat and bring to a boil for about 1 minute.
Lower the heat to medium-low and simmer for 6-8 minutes.
Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like] to submerse the bird half-way.
Cover and roast about 1 1/4 hours.
Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.
Remove and let the bird sit for about 10 minutes before carving.
Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.
Wine Recommendation.
The dark and heavy nature of wild goose meat needs to be enjoyed with a solid, bold, red. A syrah drinks beautifully with this meal, perhaps the Qupé vineyard from the central California coast. This wine is produced and bottled by Robert Lindquist; a reasonably priced wine and a good value.
Beer Dip I
Category: appetizers-and-snacks
By Michaeleen

Creamy beer dip, made to go with pretzels. Can be made with any type of beer, including alcohol-free beer.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
⅓ cup beer

Directions:
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer.  The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

Prep time: 5 mins
Total time: 3 hrs
Yields: 4 cups

Calories: 80.6
Fat: 7.2 g
Saturated fat: 4.6 g
Carbohydrates: 1 g
Sugars: 0.1 g
Protein: 2.8 g
Cholesterol: 22.8 mg
Sodium: 146.7 mg
Hazelnut-Espresso Sandwich Cookies


Ingredients:
butter, sugar, egg, vanilla extract, all-purpose flour, salt, baking powder, hazelnuts, heavy whipping cream

Directions:
In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
Let stand until set. Store in an airtight container in refrigerator.
Pasta with Clam Sauce
Category: world-cuisine
By Bea Gassman

Rich and satisfying.

Ingredients:
1 pound fresh mushrooms, sliced
1  green bell pepper, diced
2 tablespoons butter
1 pound fettuccini pasta
½ large head broccoli, cut into florets
¾ cup butter, divided
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup all-purpose flour
1 pint heavy cream
1 (14.5 ounce) can chicken broth
2 (6.5 ounce) cans minced clams, drained

Directions:
In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender.  Remove from heat and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes. Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper.  Cover and set aside to keep warm. In a medium saucepan over medium heat, melt 1/2 cup butter.  Dump in flour all at once and whisk until smooth.  Whisk in cream and chicken broth a little at a time and cook until mixture thickens.  Stir in clams and reserved broccoli, mushrooms and bell pepper.  Heat through and toss with pasta.  Serve at once.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 938.2
Fat: 60.6 g
Saturated fat: 36.4 g
Carbohydrates: 70.8 g
Sugars: 4.6 g
Dietary fiber: 4.7 g
Protein: 32 g
Cholesterol: 224 mg
Sodium: 357.5 mg
Pecan Pie Bars


Ingredients:
all-purpose flour, confectioners' sugar, butter, sweetened condensed milk, egg, vanilla extract, salt, pecans

Directions:
In a mixing bowl, combine flour and sugar., Cut in butter until mixture resembles coarse meal., Press firmly into a greased 13 inch x 9 inch x 2 inch baking dish., Bake at 350 degrees for 15 minutes., Meanwhile, in another bowl, beat milk, egg, vanilla and salt., Stir in toffee chips and pecans, spread evenly over baked crust., Bake for another 20 minutes or until lightly browned., Cool.  Refrigerate until thoroughly chilled, cut into bars., Keep chilled until ready to serve.
Yeah, I-Lived-in-Texas, Smoked Brisket
Category: main-dish
By all rec

This is hands-down the best way I have found to cook a brisket.

Ingredients:
wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Directions:
Soak wood chips in a bowl of water, 8 hours to overnight. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours. Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker. Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Prep time: 15 mins
Cook time: 13 hrs 30 mins
Total time: 1 day
Yields: 16 servings

Calories: 227.7
Fat: 6.7 g
Saturated fat: 2.4 g
Carbohydrates: 16.2 g
Sugars: 8.9 g
Dietary fiber: 2.6 g
Protein: 26.6 g
Cholesterol: 57 mg
Sodium: 3009.8 mg
My Favorite Pork Turkey Meatloaf
Category: meat-and-poultry
By Kris W.

This soft-textured meatloaf is speckled with vegetables. My kids and I love the flavor of this dish. There's always enough for sandwiches the next day and crumbled into spaghetti sauce the day after that.

Ingredients:
1 pound ground turkey
1 pound ground pork
1 tablespoon cooking oil
1  carrot, minced
½  red bell pepper, minced
½  onion, minced
2 cloves garlic, minced
⅓ cup thawed frozen chopped spinach
½ cup bread crumbs
½ cup wheat germ  (Optional)
2  eggs, room temperature
2 tablespoons ketchup
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon honey
1 tablespoon ketchup

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a baking sheet with aluminum foil. Set the ground turkey and ground pork out at room temperature to warm slightly. Heat the oil in a skillet over medium heat; cook the carrot, bell pepper, onion, garlic, and spinach in the heated oil until soft; set aside to cool. Mix together the turkey, pork, bread crumbs, wheat germ, eggs, 2 tablespoons ketchup, salt, and pepper in a large bowl. Add the vegetable mixture and continue to mix until evenly combined; shape into a loaf; lay on the prepared baking sheet. Whisk together the honey and 1 tablespoon ketchup in a small bowl; spread over the meatloaf. Bake in the preheated oven until no longer pink in the center, 60 to 70 minutes; remove to a serving platter and allow to rest 5 minutes before slicing.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 310.2
Fat: 16.5 g
Saturated fat: 5 g
Carbohydrates: 14.8 g
Sugars: 5 g
Dietary fiber: 2 g
Protein: 26 g
Cholesterol: 125.1 mg
Sodium: 783.3 mg
Daylon's Bedtime


Ingredients:
vanilla vodka, triple sec

Directions:
Pour vanilla vodka into a ice filled glass., Add the triple sec., Add soda to taste and mix and serve.
Ww Watermelon Sorbet (5 Points)


Ingredients:
watermelon, lemon juice, water, sugar

Directions:
Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.
Remove from the heat and chill.
Cut up the watermelon and remove all the seeds.
Puree the watermelon in a blender or food processor.
Stir into the chilled syrup.
Freeze in an ice cream maker according to the manufacturer's instructions.
Pack into an airtight container and store in the freezer until ready to serve.
Chocolate Orange Biscotti


Ingredients:
butter, eggs, flour, orange zest

Directions:
Preheat oven to 350.
In large bowl, mix melted butter, cake mix, eggs, flour, orange extract, orange peel and almonds.
Mixture will be thick.
Mix it with hand mixer or hands until if forms a big ball.
Form the ball into a 14 x 4 rectangle.
Place rectangle in oven and bake for 30 minutes.
Remove rectangle and let cool for 10.
Slice cross-wise into 1 inch slices and lay slices on their sides.
Bake at 350 for 10 more minutes.
Turn off oven and let biscotti's sit for another 30 minutes.
Remove from oven and let cool.
Meze Platter: Hummus, Shrimp Salad, Cucumber Salad


Ingredients:
garbanzo beans, fresh lemon juice, water, extra virgin olive oil, garlic cloves, ground cumin, paprika, fresh Italian parsley, large shrimp, kalamata olives, tomatoes, extra virgin olive oil, lemon peel, fresh lemon juice, English cucumber, plain nonfat yogurt, low-fat yogurt, feta cheese, dried oregano, mint, lemons

Directions:
HUMMUS:.
Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.
Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth.
Transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.
Sprinkle reserved garbanzo beans over.
(* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.].
Drizzle hummus lightly with oil and sprinkle lightly with paprika.
SHRIMP, OLIVES AND TOMATO SALAD:.
Combine all ingredients in medium bowl and toss to blend.
Season to taste with salt and pepper.
(** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.]
CUCUMBER, YOGURT, &  FETA SALAD.
Arrange cucumber slices on plate; sprinkle with salt and pepper.
Spoon yogurt over.
Sprinkle with feta cheese and oregano.
(*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.]
ARRANGEMENT:.
Place marinated artichokes in small bowl.
Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.
Garnish with lemon wedges.
Toast pita breads in toaster, then cut into wedges;  arrange pita wedges on platter with salads and serve.
Buttermilk Oatmeal Bread


Ingredients:
fast-rising active dry yeast, water, bread flour, rolled oats, sugar, salt, unsalted butter, buttermilk

Directions:
Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.
Stonewall Kitchen Habanero Aioli


Ingredients:
mayonnaise, ketchup, garlic

Directions:
Combine all ingredients and mix until uniform. Refrigerate until used.
Delicious as a dip for potato or sweet potato fries. Also fantastic as a spread on roast beef or turkey sandwiches.
Banana Nana Smoothie


Ingredients:
cream of coconut, lemon juice, lime juice, banana

Directions:
Mix all ingredients in a blender until frothy., Serve in a frosted glass.