xiaoxl/recipe_data huggingface dataset:
Two-Layer Cake Frosting


Ingredients:
all-purpose flour, milk, butter, granulated sugar, vanilla extract

Directions:
blend flour and milk in saucepan.  Cook over medium heat until thickened, stirring constantly.
Let stand at room temperature for several hours.
Cream butter, sugar and vanilla in mixing bowl until light and fluffy.
Add milk mixture gradually, beating constantly until fluffy.
Frost cooled cake.
Enough frosting for a 2 layer cake.
Peanut Butter Sauce Chicken
Category: meat-and-poultry
By Rita's treats

An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Ingredients:
1 tablespoon sesame oil
½ teaspoon minced garlic
1 pinch salt
¼ cup pine nuts
2  cooked, boneless chicken breast halves, diced
1 tablespoon peanut butter
1 dash soy sauce
3  pickled jalapeno pepper slices, chopped
½ cup water

Directions:
Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 171.3
Fat: 12.5 g
Saturated fat: 2.3 g
Carbohydrates: 2.3 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 13.2 g
Cholesterol: 27.6 mg
Sodium: 69.6 mg
Devil's Steak Sauce
Category: side-dish
By Bernard Montgomerie

A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique.

Ingredients:
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

Directions:
In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 /2 cup

Calories: 62.1
Carbohydrates: 15.9 g
Sugars: 14 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 232.2 mg
Crazy Gingerbread (With Lemon Sauce)


Ingredients:
flour, flour, sugar, salt, baking soda, cinnamon, ground cloves, ginger, vinegar, vanilla, molasses, water

Directions:
Preheat oven to 375º.
In an ungreased 8x8 inch pan, stir together all dry ingredients.
With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
Mix the water and molasses in a separate bowl.  Pour over the dry ingredients and mix quickly with a fork.  Mix until lumps are gone, but do not beat.
Bake at 375º for about 30 minutes.
Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
See my recipe for "Lemon Sauce" at this site.  The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
Super Pancake


Ingredients:
flour, sugar, powdered milk, butter, egg, water, baking powder, vanilla

Directions:
Put all the ingredients at the mixer , mix them very well .
Heat a heavy griddle with a little butter or oil .
The pan is hot enough when a drop or water breaks into several smaller balls around the pan .
Pour a small amount of batter into pan and tip to spread out or spread with spoon .
When bubbles appear on surface and begin to break , turn over and cook the other side ,.
when submitting the dish put a little honey , Health and Fitness .
Unfried Rice


Ingredients:
eggs, long grain rice, broth, garlic powder, carrots, scallions

Directions:
Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, add rice. Cook 3-4 mins or until browned, stirring constantly.
Stir in broth, garlic powder and carrots. Bring to a boil; reduce heat to low. Cover and cook 15 minutes Add scallions and peas. Cook 5 mins more or until rice is done and most of the liquid is absorbed. Stir in reserved eggs and heat 1 min or until heated through.
Mike's Fav Wine and Ginger Crock Pot Roast


Ingredients:
onions, dry red wine, ketchup, brown sugar, vinegar, powdered ginger, garlic cloves, beef broth

Directions:
In a large skillet, heat oil over medium high heat and brown roast on all sides.
In the bottom of your crock pot, place the sliced onions first, then the browned roast.
Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily.
Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes.  Serve sauce over the top of the roast.
Party Franks


Ingredients:
onion, ketchup, water, cider vinegar, sugar, Worcestershire sauce, honey, ground mustard, paprika, salt, pepper, lemon, smoked link sausage

Directions:
Heat oil in a large saucepan; add onion and saute until tender.
Add the next 11 ingredients and stir until well mixed.
Add lemon slices.
Bring mixture to a boil.
Lower heat and simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally.
Take out lemon slices and discard.
Place hot dogs in a 13x9 inch baking dish.
Top with sauce.
Bake, uncovered, at 350 degrees for 18-20 minutes or until heated through.
Serve warm with tooth picks.
Borsch


Ingredients:
red cabbage, celery root, carrot, olive oil, onion, thyme leaves, beetroots, vegetable broth, vinegar, sugar, sour cream

Directions:
Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.
Sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.
In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir.
Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.
Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.
Serve warm or cold with the addition of sour cream (1 tablespoon per serving].
Sweet Mystery Rolls


Ingredients:
warm water, active dry yeast, compressed yeast cake, milk, egg, sugar, shortening, salt, flour, sugar, cinnamon, marshmallows, butter

Directions:
Prepare dough.
Dissolve yeast in water in small bowl- let stand for 5- 10 minutes, or until mixture expands and becomes bubble- set aside.
Combine egg, sugar, shortening and salt with milk in large bowl.
Stir in 1 cup of the flour- then add yeast mixture.
Gradually stir in just enough of the remaining flour to make an easily handled dough.
Turn out on lightly floured board and knead for 5 minutes, or until dough is smooth and elastic- dust board with more flour if necessary to prevent sticking.
Shape dough into a ball, place in a greased bowl- turn to grease top, cover and let rise in warn, draft-free place for 1 hour or until doubled in bulk.
After this first rising, punch down the dough, cover and let rise again for 30 minutes, or until ALMOST doubled in bulk (marshmallows will leak out if the dough rises too much at this stage] dough may be covered and refrigerated at this point if desired.
Turn out on lightly floured board and cut in 1/2.
Roll each 1/2 out to a thickness of 1/2 inch.
Cut each 1/2 into 12 3-inch circles- set circles aside.
Now, for the Mystery filling part.
Mix sugar and cinnamon together in a small bowl and set aside.
Grease muffin pans.
Dip each marshmallow in butter then in reserved sugar mixture.
Place one marshmallow in the center of each reserved circle of dough.
Wrap dough tightly around marshmallow, pinching edges together tightly.
Dip again in butter, then sugar mixture.
Place dough in prepared pans, pinched-side-down.
Cover and let rise in warm, draft-free place for 15- 20 minures.
Bake in preheated 375 degerr oven for 25-30 minutes or until rolls are lightly browned.
Remove from pans IMMEDIATELY.
Cool on racks.
Potatoes With Hot Sauce


Ingredients:
potatoes, onions, green chili peppers, all-purpose flour, salt, evaporated milk, mozzarella cheese, lemon juice, peanuts, ripe olives

Directions:
Potatoes:
In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender.  Transfer to a serving bowl; keep warm.
Meanwhile, separate the egg yolk from the white.  Chop the yolk and white separately.  Set both aside.
Sauce:
In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
Stir in the flour and salt. Cook and stir for 1 minute.
Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted.  Pour hot sauce over the potatoes.
Garnish with hard-cooked egg white, peanuts, and olives, if desired.
Grilled Lemony Corn on the Cob


Ingredients:
butter, margarine, lemon-pepper seasoning, fresh corn

Directions:
Combine butter and lemon-pepper seasoning; spread on corn and place each ear on a piece of heavy duty aluminum foil.
Roll foil lenghwise around each ear of cor and twist the ends closed.
Grill corn with grill lid down for 20 minutes, turning after 10 minutes.
Crock Pot Barbecue Steak


Ingredients:
garlic clove, wine vinegar, brown sugar, paprika, Worcestershire sauce, ketchup, salt, prepared mustard, black pepper

Directions:
Cut the beef on a diagonal, across the grain into slices 1" wide and place in the crock pot.
In a small bowl, combine the remaining ingredients.
Pour over the meat, and mix.
Cover and cook on Low for 3 to 5 hours.
Pumpkin Pie With Graham Cracker Crust


Ingredients:
pumpkin, sweetened condensed milk, eggs, brown sugar, ground cinnamon, ginger, nutmeg, allspice, salt, graham cracker pie crust

Directions:
Preheat Oven 425 degrees., Mix all ingredients together, except pie crust., Pour into Pie shell., Put in oven set at 425 degrees for 15 minutes., Reduce temperature to 350 degrees and bake 35-40 minutes longer., Do toothpick test, if it comes out clean it<U+0092>s done!
Chef Joey's Ketjap Manis


Ingredients:
water, tamari soy sauce, molasses, ginger, ground coriander, ground black pepper

Directions:
Combine the agave and water in a small sauce pan., Bring to a boil., Using a candy thermometer bring the mixture up to 200'F., Once it reaches that temperature reduce the heat to low., Stir in the rest of the ingredients and simmer for 5 minutes., Store in the fridge for 2-3 months in a jar with a lid., Bon Appetit!
Mom's Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar

Directions:
Begin 2 hours before serving time.
In a large dutch oven place sweet potatoes ,add enough cold water to cover potatoes.
Over medium heat bring to a gentle boil. Boil for 25 minutes until skin is softened.
Drain and cool to room temperature.
Cut off ends and peel past yellow color and eyes.
Slice into 3/4 inch slices.
In a large non stick skillet low/medium flame,melt 4 tablespoons butter. Sprinkle 1/2 cup brown sugar over butter. Cook until just bubbling.
Add sweet potato slices in one layer. Cook until deep orange color with lightly browned edges. 15 minutes first side,10 minutes second side.
If more brown sugar/butter is needed  add 2 tablespooons to 1/4 cup of brown sugar in between batches.
Joanna's Chocolate-Banana Muffins


Ingredients:
plain flour, baking powder, baking soda, salt, sugar, bananas, egg, milk, buttermilk, vanilla essence

Directions:
Pre-heat oven to 180 degrees celsius., Combine dry ingredients in a large bowl and make a well in the centre., Combine wet ingredients in a small bowl and mix well., Add wet ingredients to dry ingredients and mix well with a fork., Spoon into a 12  hole paper-lined muffin tin., Bake for around 15-20 minutes or until a skewer comes out clean., Cool in tray for 5 minutes and then remove and serve., These are even more decadent if you top them with a chocolate ganache frosting.
Chicken À La Cubano


Ingredients:
chicken breasts, yellow mustard, honey, garlic powder, sea salt, fresh ground black pepper, ham, swiss cheese, dill pickle, parsley

Directions:
Preheat oven to 400 degrees. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
In a medium bowl, whisk together mustard, honey, and garlic powder. Season with salt and pepper and brush all over chicken breasts.
Place breasts on a medium cooking tray and stuff each slit with ham, cheese, and pickle chips.
Bake until chicken is cooked through and no longer pink, 25 minutes. Serve.
Chocolate Sugar Drop Cookies
Category: desserts
By Jamie7

My daughter and I had fun experimenting in the kitchen one night creating our own recipe.

Ingredients:
¾ cup white sugar
¼ cup butter, softened
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl. Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough. Spoon cookie dough onto the baking sheet, spaced about 2-inches apart. Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 dozen cookies

Calories: 167.1
Fat: 6.8 g
Saturated fat: 4 g
Carbohydrates: 26.2 g
Sugars: 16.9 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 25.7 mg
Sodium: 135.4 mg
Chili Chicken Strips


Ingredients:
flour, chili powder, poultry seasoning, pepper, paprika, egg, boneless skinless chicken breasts, butter, margarine

Directions:
In a shallow bowl, combine the first eight ingredients. In another bowl, beat egg. Dip chicken strips in egg, then coat with corn chip mixture.
In a large skillet, cook half of the chicken in 2 tbls. butter for 8 to 10 minutes or until the juices run clear. Repeat with remaining chicken and butter. Yield: 6 servings.
10 Minute ..quick and Easy Chocolate Brownie Pudding Cake


Ingredients:
sugar, flour, salt, baking powder, eggs, butter, vanilla, boiling water, sugar

Directions:
Boil water with 3 tbsp of sugar and set aside.
Combine all dry ingredients (first 5 ingredients] in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
Spread mixture evenly into the buttered pan.
Very slowly pour water into the center of the mixture and do not stir!
Cover well, with plastic wrap or lid.
Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
Sprinkle with powdered sugar and serve with your favorite toppings.
Enjoy!
Easy Corn and Crab Chowder
Category: soups-stews-and-chili
By R. Estes

This is a simple yet flavorful chowder that can be prepared in a jiffy.  Chicken curry variation is just as easy, and just as tasty.  Leftovers make a great casserole or au gratin the next day.

Ingredients:
1  russet potato, peeled and cubed
5 slices bacon, diced
½  onion, chopped
1 (6 ounce) can crab meat, drained
½ teaspoon parsley flakes
2 tablespoons butter
⅓ cup all-purpose flour
¼ cup dry white wine  (Optional)
1 cube chicken bouillon
1 ½ cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste

Directions:
Wrap potato cubes in plastic wrap, and microwave for 30 seconds.  Set aside. In a saute pan, cook bacon over medium heat until heated through, and add chopped onions.  Cook and stir until onions are clear. Stir in crab meat and parsley flakes.  Set aside. Meanwhile, melt butter in a large stock pot over low heat.  Whisk in flour until mixture becomes creamy and takes on a eggshell color.  Continue to cook for a few more minutes, stirring occasionally.  Stir in wine.  Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk.  Mix well  in order to eliminate all lumps. When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn.  Season with salt and pepper to taste, and simmer for 10 minutes. For a creamy curry variation add 2  tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Yields: 4 servings

Calories: 485.1
Fat: 24.6 g
Saturated fat: 10.3 g
Carbohydrates: 45.6 g
Sugars: 9.4 g
Dietary fiber: 3.1 g
Protein: 20.4 g
Cholesterol: 83.9 mg
Sodium: 1146.2 mg
Andersen's Split Pea Soup (Crock Pot Version) Copycat


Ingredients:
water, celery, carrot, onion, thyme, bay leaf, salt, pepper

Directions:
Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in crock pot.
Season to taste with salt and pepper.
Cook on low until split peas and vegetables are tender (anywhere from 6-8 hours].
Press soup through fine sieve and reheat just to boiling point or use hand blender to smooth.
Vegetable Breakfast Pizza


Ingredients:
frozen hash brown potatoes, fresh mushrooms, carrot, zucchini, onion, eggs, nonfat milk, mozzarella cheese, chopped tomato

Directions:
Spray a large skillet with cooking spray; preheat skillet over medium heat.
Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper]; cook/stir 3 minutes or until vegetables are tender.
In a bowl, stir together eggs and milk; pour over vegetables.
Cook, without stirring, until the mixture begins to set on the bottom and around the edge.
Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat.
Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese.
Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.
Mexican Potato Mash


Ingredients:
garlic, olive oil, potatoes, salt, butter, chili pepper, tomato puree, oregano, cilantro, chili powder, paprika, cayenne, milk, cheddar cheese

Directions:
Preheat oven to 190C/375°F.
Cut the top off the garlic bulb and place on an 8" square of tin foil.  Drizzle with the olive oil and gather up the foil around the garlic like a parcel.  Bake for 45 minutes and remove. Allow to cool. (This step can be done early in the day - just let garlic sit in foil until ready to use].
Place potatoes into a large saucepan with cold water and salt.  Bring to a boil and let cook for 15-20 minutes until tender.
In the meantime, mix together the butter, chili pepper, tomato puree, oregano, cilantro, chili powder, paprika and cayenne.
When potatoes are cooked, drain the water.  Mash the potatoes a bit.
Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture.  Mash to combine.
Add milk and cheese and mash together so that the cheese melts.  Season as needed.
Serve immediately.
Broccoli Casserole


Ingredients:
mayonnaise, sharp cheddar cheese, eggs, onions, white vinegar

Directions:
Mix all ingredients in a casserole dish., Sprinkle Ritz crackers over the top., Bake 45 minutes at 350 degrees.
Chilled Coconut-Honeydew Soup
Category: soups-stews-and-chili
By Afiyet_olson

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

Ingredients:
1  honeydew melon, cubed
1 (14 ounce) can light coconut milk
2 tablespoons honey
2  limes, juiced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Directions:
Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 251
Fat: 9.3 g
Saturated fat: 5.4 g
Carbohydrates: 43.3 g
Sugars: 35.2 g
Dietary fiber: 3.7 g
Protein: 2.9 g
Sodium: 69.3 mg
Sugar Grilled Asparagus


Ingredients:
asparagus, olive oil, sugar, kosher salt, orange, zest of

Directions:
Preheat grill to medium-high heat.
Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 5 to 10 minutes, depending on how thick your asapragus is. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt.
Sprinkle orange zest over asparagus before serving.
" Russian" Dressing (Ww)


Ingredients:
green bell peppers, red bell peppers, tomato paste, plain nonfat yogurt, horseradish, onion, prepared mustard, chili powder, fresh ground black pepper

Directions:
In small bowl or jar with tight-fitting cover, combine juice, mayonnaise, green bell pepper, red bell pepper, tomato paste, yogurt, horseradish, onion, mustard, chili powder and pepper; whisk or cover and shake to mix well.
Refrigerate, covered, 2–3 hours.
Whisk or shake before serving.
EACH SERVING (3 tablespoons] PROVIDES: 1 Fat, 1/2 Vegetable, 10 Optional Calories.
PER SERVING: 49 Calories, 1 g Protein, 3 g Fat, 5 g Carbohydrate, 148 mg Sodium, 3 mg Cholesterol, 1 g Dietary Fiber; 1 points.
Thin and Crispy Oatmeal Raisin Cookies
Category: desserts
By Abracadabra

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Ingredients:
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl. Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds. Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets. Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 30 cookies

Calories: 128.6
Fat: 6 g
Saturated fat: 3.5 g
Carbohydrates: 17.9 g
Sugars: 9.9 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 20.4 mg
Sodium: 135.4 mg
Mesa Grill's Spicy Bloody Mary


Ingredients:
tomato juice, vodka, Worcestershire sauce, black pepper, celery rib

Directions:
Combine all ingredients, except celery spears, in a small pitcher., Pour into large glasses filled with ice and garnish with celery spears.