xiaoxl/recipe_data huggingface dataset:
Sy's Challah
Category: bread
By Sy Dolnick

Virtually fail-proof recipe designed for ease of preparation and maximum flavor.  NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.

Ingredients:
¼ cup white sugar
1 tablespoon salt
¼ cup vegetable oil
1 ¼ cups warm water
2 (.25 ounce) packages active dry yeast
3  eggs
6 cups all-purpose flour
1  egg
1 tablespoon poppy seeds  (Optional)

Directions:
Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl.  Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy.  Add slightly beaten eggs. If using an electric mixer, add  4 1/2 cups of flour to the yeast mixture.  Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed.  Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient.  Let hook continue to knead for several minutes.  Dough should be smooth and elastic.  To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes. Place dough into a greased bowl, and turn several times to coat the surface.  Cover bowl with a damp cloth.  Let dough rise until doubled in bulk.  Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes.  Two risings makes for a better bread, but if time is a problem just do one. Divide dough in half, and divide each half into three or four equal parts.  Make two braids, and place both breads on a greased baking sheet.  Cover, and allow to rise until doubled.  Brush with beaten egg.  Sprinkle with poppy seeds, if desired. Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown.  Allow loaves to cool on a wire rack.

Yields: 2 - 1 1/2 pound loaves

Calories: 157.6
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 26.3 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 4.6 g
Cholesterol: 31 mg
Sodium: 303.3 mg
Kahlua Apple Salad


Ingredients:
apples, pecan pieces, golden raisin, craisins, pineapple, marshmallows, provolone cheese, Kahlua

Directions:
Dry pineapple with paper towels. Combine all salad ingredients., Beat cream and Kahlua in chilled mixing bowl, until STIFF peaks form., Fold whipped cream into salad.
Best Ever Meatloaf


Ingredients:
ground beef, onion, garlic cloves, ground ginger, ground cinnamon, mixed herbs, egg, flour, salt, butter, button mushrooms, soy sauce

Directions:
Grease a loaf tin.
Mix the first ten ingredients together.
Fill the loaf tin with the mixture.
Place in preheated oven at 180c and cook for   1 1/4 hours.
Melt the butter in a pan and fry the mushrooms till just golden, add the soy sauce and stir in the cream.
Baste the meatloaf with some of the sauce after 1 hour of cooking.
Turn the loaf out of the tin and pour the warm sauce over it.  Serve.
Raw Zucchini Salad
Category: salad
By kolibri

Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.

Ingredients:
3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2  green onions, trimmed and finely sliced

Directions:
Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

Prep time: 10 mins
Total time: 1 day
Yields: 3 servings

Calories: 80.3
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 19.1 g
Sugars: 15.6 g
Dietary fiber: 2.2 g
Protein: 2.4 g
Sodium: 797.9 mg
Bengali Fish Curry (Bengal, India)


Ingredients:
cumin seed, whole cloves, green cardamom pods, cinnamon stick, ground turmeric, salt, canola oil, onion, fresh ginger, garlic clove, bay leaf, water, salt, sugar, plain yogurt

Directions:
Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
Add a little more oil to the pan (if needed], then add the chopped onions. Saute until translucent.
Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.
Dirty French Canadian


Ingredients:
Grand Marnier, ginger ale

Directions:
Add Crown Royal, Grand Marnier and bitters to a rock glass fill with ice., Fill with Ginger Ale., Garnish with orange slice.
Pistachio Cake


Ingredients:
instant pistachio pudding mix, eggs, sour cream, walnuts, white sugar, cinnamon

Directions:
Preheat oven to 350 degrees., Grease bundt cake pan., Combine and mix all cake ingredients., Combine and mix all topping ingredients, in a separate bowl., Add 1/2 of cake mixture to pan., Add 1/2 of topping mixture to pan., Repeat layers., Bake one hour., Allow to cool before removing from pan.
Chicken Marsala


Ingredients:
butter, flour, salt, chicken breasts, marsala wine

Directions:
Pound chicken breasts between two sheets of wax paper until 1/4" thick.
Place flour and salt in a large zip top bag and shake to mix well.
Add chicken breasts and shake to coat.
Melt butter in a large skillet over medium heat being careful not to burn it.
When butter is melted, add chicken and brown lightly on both sides, about 5 minutes each side.
Add marsala wine and simmer for about five minutes.
Skin-On Potato Soup


Ingredients:
sweet onion, carrot, reduced-fat milk, garlic powder, garlic, reduced-fat cheddar cheese, bacon bits, green onions

Directions:
Bring about 6 cups of water to boil in a large pot.
Put potatoes into boiling water and cover for about 12-15 minutes.
Add onions and carrots (and garlic if using fresh] to water, turn down heat to medium and let cook for 6 minutes.
Drain water and return vegetables to pot.
Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
Add in cream of celery, chicken broth, milk (and garlic powder, if using].
Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
Serve into bowls.
Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!].
Roasted Banana Sundaes With Toasted Coconut


Ingredients:
bananas, sugar, cinnamon, sweetened flaked coconut, light vanilla ice cream

Directions:
Preheat oven to 400 degrees F.
Tear off 4 medium-size squares of aluminum foil.
Place 1 banana on each foil square.
Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
Fold square over and fold edges to form a packet.
Roast in oven on cookie sheet or oven rack for 12-15 minutes.
Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.
Cheese Stuffed Olives
Category: appetizers-and-snacks
By crumbs

Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.

Ingredients:
4 ounces cream cheese, softened
½ cup goat cheese, softened
¼ cup freshly grated Parmesan cheese
8 leaves fresh basil, chopped
1 bulb roasted garlic
salt and pepper to taste
2 (8 ounce) jars jumbo or extra large olives

Directions:
Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

Prep time: 45 mins
Total time: 45 mins
Yields: 5 servings

Calories: 304.1
Fat: 27.5 g
Saturated fat: 11.8 g
Carbohydrates: 6.3 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 10.5 g
Cholesterol: 47.3 mg
Sodium: 2412.7 mg
Chef Dirk Troop's Jalepeno Lime Serrano Tomatillo Mopping Sauce


Ingredients:
limes, serrano chilies, garlic cloves, Canada Dry ginger ale, brown sugar, fresh cilantro, fresh mint leaves, white pepper

Directions:
Prep all of your veggies.  Remove the seeds form your jalapenos and serrano chilies. Make sure that you have squeezed the juice from the 3 limes, roasted the chilies and tomatillos in a saute pan to a light brown (chill after roasting], blanched your garlic cloves (teeth] in water for two minutes, and whipped your egg whites.
In a bar blender add all of the veggies, lime juice and 6oz of ginger ale, start blending.
Add the brown sugar, tequila and herbs and blend again.
Taste for seasoning and add salt and pepper as needed, then add your egg whites.  Blend again.
If sauce is lacking consistency add up to an additional 6oz of ginger ale and blend a final time if needed.
Add mopping sauce to food and enjoy!
Italian Sausage Quiche Cups


Ingredients:
Italian sausage, sweet onion, garlic clove, eggs, half-and-half, swiss cheese, fresh basil, hot chili sauce

Directions:
Preheat oven to 375°F Lightly grease 10 muffin cups.
Break up Italian sausage into small crumbles and brown with onion in a frying pan. Add garlic the last couple minutes of cooking time. Dab up as much grease as you can with paper towels.
In a medium bowl, cream neufchatel. Beat in eggs and half and half.
Stir in Swiss cheese, basil and sriracha, if using.
Place one biscuit in each of the 10 greased muffin cups and press them so that they are molded to the whole cup.
Spoon about 1tbsp of the sausage mixture into each crust.
Top with quiche mix.
Bake for 20-25 minutes until the quiche is set.
Serve hot.
Jack's Apple Butter Chicken


Ingredients:
chicken pieces, apple butter, white wine, dried sage, dried thyme, salt, pepper, cooked rice, cooked pasta

Directions:
Preheat oven to 350°F.
Heat oil in ovenproof baking dish and brown chicken on one side.
Turn over and while browning the second side, place sage, thyme, salt and pepper on each piece.
Spoon one tablespoon apple butter on each, and pour wine over so it is sitting in about 1/4" of wine (drink the rest].
Cover and bake in oven for about 45-60 minutes.
Remove chicken, leaving the applesauce and wine.
Reduce sauce (simmer until thick and creamy].
Drizzle over chicken, serve over rice or pasta.
Gluten-Free Turkey Quinoa Meatloaf


Ingredients:
margarine, cremini mushrooms, white mushrooms, zucchini, sweet onion, lean ground turkey, quinoa, no-salt-added tomato sauce, egg, fresh ground black pepper, dark brown sugar, salt

Directions:
Preheat oven to 375°F (176°C].
Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL] tomato sauce, egg and pepper.
Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
Blend remaining tomato sauce, brown sugar and salt in small bowl.
Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
Barley, Turkey and Butternut Squash Casserole


Ingredients:
turkey breast, turkey, olive oil, green bell pepper, onion, dried sage, fresh ground black pepper, quick-cooking barley, feta cheese

Directions:
Preheat oven to 350 degrees.
Coat a 4-quart baking dish with cooking spray.
In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
Drain.
When cool enough to handle, scoop flesh from each half and dice.
Set aside.
In a large saucepan, heat oil over medium heat.
Add green pepper, onion and diced squash.
Sauté 3 minutes.
Add sage and pepper and stir to coat.
Add broth and bring to a boil.
Add barley and return to boil.
Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
Mix in diced turkey.
Transfer mixture to prepared baking dish and top with feta cheese.
Bake, uncovered, 30 minutes, or until cheese is golden.
Cowboy Chicken


Ingredients:
boneless skinless chicken breast halves, salsa, brown sugar, brown mustard

Directions:
Pre heat the oven to 350 degrees F.
Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar, and mustard; pour over the chicken. Cover the dish with aluminum foil.
Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.
Serve over Rice.
Bacon Pasta


Ingredients:
bacon, fresh mushrooms, garlic cloves, penne pasta, parmesan cheese, heavy cream, pepper, green onion

Directions:
Cook bacon until crisp, drain on paper towel and crumble. Reserve 2 Tablespoons drippings.
Saute mushrooms and garlic in bacon drippings until tender.
Stir in cooked pasta, parmesan cheese, heavy cream and pepper.
Simmer over low-med heat until sauce is thickened.
Remove from heat.
Stir in bacon and green onions.
Serve hot.
Grilled Chipotle Cinnamon Marinated Rib-Eye Steak


Ingredients:
water, olive oil

Directions:
Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
Air Fryer Tofu
Category: everyday-cooking
By Bren

These crispy tofu bites are great as a snack, a topping for a salad, or added to a stir-fry. You may have to cook these in two batches, depending on the size of your air fryer.

Ingredients:
8 ounces firm tofu
1 tablespoon low-sodium soy sauce (such as Bragg®)
1 tablespoon olive oil
1 large clove garlic, finely chopped
½ teaspoon sesame oil

Directions:
Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes. Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes. Preheat an air fryer to 350 degrees F (180 degrees C). Place tofu in a single layer in the air fryer basket. Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 121.5
Fat: 8.9 g
Saturated fat: 1.3 g
Carbohydrates: 3.2 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 9.2 g
Sodium: 141 mg
Quick Barbecued Beef Sandwiches


Ingredients:
onion, water, brown sugar, vinegar, Worcestershire sauce, deli roast beef

Directions:
Heat oil in saucepot. Add onion and cook until tender.
Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minute Add beef and heat through. Serve beef mixture on rolls.
Perfect Black Rice


Ingredients:
rice, water, salt

Directions:
Calculate ratios: I cup rice should be cooked in 1 3/4 cup water.
Don't rinse.
Go with a heavy thick bottomed pot to prevent scorching.
Simmer slowly:  After coming to a boil, the rice should simmer, covered until it absorbs the water.
Steam to finish:  Keep the rice covered, off heat to 10 minutes after cooking.
Honey Ham


Ingredients:
brown sugar, honey, cornstarch, red pepper flakes, cayenne pepper

Directions:
Preheat oven to 325 degrees F.
Place the ham on a rack in a foil-lined roasting pan, fat-side up. Roast for 1 hour 30 minutes.
While it cooks, make the glaze. Mix the honey, sugar, cornstarch, cayenne and red pepper flakes together over medium heat in a medium saucepan. Stir until it thickens. Rub half of the glaze on the ham and bake for another 30 minutes.
Add the remaining glaze and cook until a thermometer inserted in the ham reads 140 degrees F, about 15 minutes.
Rest the ham for 15 minutes before serving.
Open Pit BBQ Sauce


Ingredients:
white vinegar, sugar, brown sugar, Worcestershire sauce, lemon juice, salt, black pepper, Heinz ketchup

Directions:
"Combine all ingredients, except ketchup, in stockpot and bring to boil – cover and reduce heat, stirring occasionally until sugar is dissolved. Then add ketchup, stir and remove from heat."
Vegan Italian-Style Wild Rice and Vegetables


Ingredients:
long grain brown rice, wild rice, water, cauliflower florets, broccoli florets, diced tomatoes, green beans, olive oil, garlic cloves, dried oregano, dried basil, ground black pepper, salt

Directions:
Heat 1 tbsp of the oil in a small pot over medium heat.  Add the rice and 1 tbsp each of basil and oregano.  Stir for 1 minute and add the water.  Bring to a boil, reduce heat to a simmer, cover and cook until rice is tender, 30-45 minutes.
While rice is cooking, chop the broccoli and cauliflower and drain the cans of green beans.
In a large, deep pan over medium heat, add the rest of the oil.  Once heated, add the garlic, stir until fragrant, then add the broccoli and cauliflower.  Toss until they begin to soften, then add the can of tomatoes, juice and all, as well as the rest of the basil, oregano, salt and pepper.  Toss well and loosely cover to let some of the steam out.
Uncover every few minutes and stir until the vegetables are fork-tender, about 15 minutes.  Next, add the green beans, toss well to combine, turn the heat down to low, and loosely cover until the rice is done.
To serve, place only a few small spoonfuls of rice on a plate and cover with lots of vegetables.
Cinnamon Raisin Overnight Oats


Ingredients:
rolled oats, ground cinnamon, artificial sweetener, raisins, plain low-fat yogurt, milk

Directions:
Place the oats, cinnamon, sweetener and raisins into a large bowl and stir until combined.
Add in yoghurt and milk and mix until well combined.
Either decant into a jar/container, or cover the bowl with clingfilm before placing in the fridge for at least 3 hours, overnight if possible.
Serve with extra raisins or nuts/seeds, if desired.
Overnight oats will keep in an airtight container, in the fridge, for 2 days.
Sugar Cookies (Light & Crisp)


Ingredients:
granulated sugar, powdered sugar, butter, egg, flour, cream of tartar, baking soda, salt

Directions:
Preheat oven to 350°F.
In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar,  butter, and vegetable oil.
Beat in egg and extract.
Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer].
Bake at 350°F for 10-12 minutes.
Note: Cookies should be only very slightly browned. They will be a more of a light golden color.
Madison's Angel Food Cake French Toast
Category: breakfast-and-brunch
By Life Tastes Good

We think this is simply the best french toast ever! Light, fluffy, sweet, and delicious! Hope you enjoy it! Serve with fresh fruit and pure maple syrup.

Ingredients:
1 (18.25 ounce) package angel food cake mix
1 ¼ cups water
4  eggs
1 cup whole milk
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons butter, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix and water together in a bowl until moist; pour into a 10-inch tube pan. Bake in the preheated oven until top is golden brown, cracked, and looks dry, 38 to 48 minutes. Set aside 8 hours to overnight. Whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt together in a bowl. Cut cake into 12 slices. Dip each slice in the egg mixture to coat. Melt enough of the butter in a large skillet over medium heat to coat the cooking surface. Cook the cake slices in batches the skillet until golden brown, 2 to 3 minutes per side.

Prep time: 10 mins
Cook time: 50 mins
Total time: 9 hrs
Yields: 6 servings

Calories: 440
Fat: 8.5 g
Saturated fat: 4.2 g
Carbohydrates: 76.4 g
Sugars: 58.1 g
Dietary fiber: 0.2 g
Protein: 12.3 g
Cholesterol: 138.2 mg
Sodium: 832.7 mg
Cheesy Fish


Ingredients:
cream cheese, mayonnaise, cheddar cheese, lemon juice, fresh coarse ground black pepper, parsley

Directions:
Place fish in greased oven proof dish., Combine remaining ingredients and spread over fish., Bake at 190°C for 20 minutes.
Dad's Favorite Cheesy Potatoes in Foil


Ingredients:
baking potatoes, bacon, onion, sharp cheddar cheese, butter

Directions:
Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
Crumble bacon over potatoes.  Add onion and cheese cubes.
Slice butter over all and mix mixture gently on the foil.
Bring edges of foil up, leaving room for steam expansion.  Seal with a double fold.
Place package on grill and cook about 1 hour, turning several times.  Be careful not to burn.
Garlic Spinach
Category: side-dish
By Danni

All the green flavor you love with tasty garlicky goodness.

Ingredients:
1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½  lemon, juiced

Directions:
Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 65.5
Fat: 3.5 g
Saturated fat: 1.9 g
Carbohydrates: 6.8 g
Sugars: 0.6 g
Dietary fiber: 3.2 g
Protein: 4.4 g
Cholesterol: 7.6 mg
Sodium: 586.4 mg
Aqueduct


Ingredients:
vodka, triple sec, apricot brandy, fresh lime juice

Directions:
"Shake all ingredients with ice and strain into a chilled martini glass."
Baked Barbecued Glazed Meatballs


Ingredients:
ketchup, onion, garlic, brown sugar, cayenne pepper, lean ground beef, garlic, milk, evaporated milk, quick-cooking oats, seasoning salt, chili powder, fresh ground black pepper

Directions:
Set oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
For the meatballs; in a bowl mix all ingredients together until well blended (add in more breadcrumbs or oats if the mixture is too soft].
Shape into about 1-1/2-inch balls.
Place meatballs into baking pan.
Bake meatballs for about 20 minutes, then drain all fat from pan.
For the sauce; in a bowl combine ketchup, garlic, brown sugar, chopped onion and liquid smoke; mix to combine.
Pour sauce over meatballs then toss to coat meatballs with sauce.
Bake uncovered for about 45 minutes.
Summer Punch (Pineapple, Strawberry, Grape Juice)


Ingredients:
strawberries, pineapple, red seedless grapes, rum

Directions:
Juice together fruit and serve!
If turning into a cocktail, fill two glasses with ice, pour 1 oz rum into each glass, stir 1 T of pulp into each glass, then fill each glass up with juice.  Stir and serve!