xiaoxl/recipe_data huggingface dataset:
Grilled Chipotle Salmon With Pineapple Cilantro Rice


Ingredients:
salmon fillets, sweet onion, chipotle chile in adobo, adobo sauce, brown sugar, olive oil, white wine vinegar, garlic clove, kosher salt, dry white wine, sugar, fresh ginger, key lime juice, butter, cornstarch, scallion, olive oil, sweet onion, basmati rice, crushed pineapple, water, kosher salt, cilantro

Directions:
Mix all ingredients for the marinade, reserving 3 tablespoons.  Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
Approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan.  Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute.
Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low.  Simmer for 20 minutes or until liquid is absorbed and rice is tender.  Fluff with fork and stir in chopped cilantro.
Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
While salmon is cooking, prepare the sauce by bringing to a boil the white wine, sugar, ginger and lime juice.  Reduce to 3/4 cup; this should take about 7 to 10 minutes.
Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
Mix cornstarch with a small amount of water until smooth, whisk into wine along with butter.  Cook 1 minute or until thick, add scallion and keep warm.
To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.
The Best Ever Chicken Nuggets
Category: meat-and-poultry
By Nichole

This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Ingredients:
vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4  eggs, beaten
8  skinless, boneless chicken breast halves - cut into small chunks

Directions:
Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan. Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated. Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 514.9
Fat: 17.8 g
Saturated fat: 3.3 g
Carbohydrates: 51.2 g
Sugars: 0.4 g
Dietary fiber: 2.4 g
Protein: 35.6 g
Cholesterol: 162.2 mg
Sodium: 4174.7 mg
Deviled Eggs - (Done Bobby's Way)


Ingredients:
hard-boiled eggs, Miracle Whip, prepared yellow mustard, paprika

Directions:
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and set aside in a small round bowl and mash with a fork into fine pieces.
Add 2½ tablespoons Miracle Whip, 1 teaspoon prepared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste.
Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, snip off one corner of bag.
Squeeze mixture out of corner of bag into each white egg half.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1-2 hours or until cold before serving.
Trumpeter With White Wine


Ingredients:
olive oil, white wine, lemon, butter, flour, parsley

Directions:
**Just before fish is cooked.
**Divide mash between 4 plates.
**Place four equal portions of spinach on top of mash.
Heat olive oil in frying pan.
Season fish fillets and dust lightly in flour.
When oil is hot, add fish to pan.
Cook fish fillets for 2 minutes or until golden then turn and cook other side.
Deglaze the pan with white wine, lemon juice and butter.
Place in a hot oven (180C] for 3 minutes until fish is almost cooked.
**When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
Pour sauce over the fish.
Healthy Cinnamon Cream Cheese Swirl Bread (Whole Wheat)


Ingredients:
margarine, butter, brown sugar, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, skim milk, ground cinnamon, fat free cream cheese, light cream cheese, cinnamon, brown sugar, raisins, sultana

Directions:
Preheat oven to 375°F.
In a large mixing bowl, beat together margarine, sugar, and egg. Add skim milk and mix.
Combine the flours, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture to the egg mixture, and fold in optional raisins or sultanas.
Pour a half of the batter into a greased loaf pan.
Sprinkle additional cinnamon and additional sugar and then dot cream cheese on top of batter. Cover with rest of batter.
Bake for 30-45 minutes, until a toothpick inserted near the center comes out clean and the top is browned.
SUGGESTION: would taste delish with cream cheese icing on top =].
Budbud Pilit


Ingredients:
glutinous rice, coconut milk, sugar, salt

Directions:
Wash malagkit very well. Drain.
Cook with coconut milk, salt, and sugar in a wok, stirring constantly.
When mixture is almost dry, stir to prevent it from sticking to the bottom of the wok.
Reduce the heat, and cover the mixture with banana leaves for a few minutes.
Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves.
Tie in pairs, and steam for about 30 minutes in a big pot.
Serve with hot chocolate or ripe mangoes.
Tuna Noodle Casserole with Mushrooms
Category: seafood
By spacehippo

If you're looking for a tuna noodle casserole, try this easy recipe with fresh mushrooms, peas, and corn. You can use any kind of pasta or cheese you like. I tend to serve this with a salad and maybe some garlic bread.

Ingredients:
3 ¼ cups penne pasta
1 tablespoon butter, or more to taste
1 ½ cups sliced fresh mushrooms
1  onion, finely chopped
1 tablespoon all-purpose flour
1 ¼ cups milk
½ cup frozen peas
½ cup frozen sweet corn
1 (7 ounce) can tuna, drained
½ (8 ounce) package shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Preheat the oven to 400 degrees F (200 degrees C). Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine. Drain penne and fold into the sauce. Spread in a large baking dish. Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 501.5
Fat: 15.8 g
Saturated fat: 9.2 g
Carbohydrates: 58.6 g
Sugars: 9.1 g
Dietary fiber: 4.1 g
Protein: 33 g
Cholesterol: 57.8 mg
Sodium: 277.8 mg
Pan Pizza Crust


Ingredients:
warm water, salt, flour, sugar, dry yeast, mozzarella cheese, tomato sauce, dry oregano, marjoram, dry basil

Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.] bowl.
Add water and stir to mix well. Allow to sit for two minutes.
Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls.
In three 9" cake pans, put 3 Oz. of.
oil in each making sure it is spread evenly.
Using a rolling pin,roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 11/2 hours.
Combine sauce ingredients and let sit for 1 hour.
For Each Nine Inch Pizza:
Preheat oven to 475F
Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
Place toppings of your choice in this order:
Pepperoni or Ham.
Vegetables.
Meats (cooked ground sausage or beef].
Top with 3 Oz. mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown.
Cut in six slices.
Crispy Oven-Fried Chicken


Ingredients:
panko breadcrumbs, paprika, whole chicken, butter

Directions:
Preheat oven to 450°F.
Season Panko breadcrumbs generously with salt and pepper (around 2 teaspoons each].
Add paprika to seasoned crumbs.
Pat chicken dry and brush generously with butter.
Press chicken into breadcrumbs and thoroughly coat on all sides.
Place chicken skin-side-up on a shallow baking pan (I use a baking sheet].
Bake for 30-40 minutes until nicely browned and cooked through (at 30 minutes, poke thickest piece of meat with a fork if juices run clear and not pink it's done. If not, check in 10 minute intervals until cooked].
Let sit 5-10 minutes before serving so juices can set.
Homemade Soda Crackers


Ingredients:
active dry yeast, warm water, all-purpose flour, salt, baking soda, kosher salt, butter

Directions:
In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.].
Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.
Variations:
Sesame-Onion Crackers:
Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.
Herb Crackers:
Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.
Poppy Seed Crackers:
Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.
Taco Meatballs
Category: appetizers-and-snacks
By sillymewinkle

This is my taco in a ball recipe. Create no-mess tacos or dip in fresh guacamole, ranch dressing, sour cream, salsa, or nacho cheese sauce; you can really get creative and have a taco party with this simple, sure-fire crowd favorite.

Ingredients:
1  serving nonstick cooking spray
1 pound ground beef
1 cup chopped onion
¼ cup shredded Cheddar cheese
¼ cup crushed plain tortilla chips
¼ cup salsa
1  egg
1 (1.25 ounce) package taco seasoning mix

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and   together in a bowl. Form 1-inch balls from the mixture and place into the prepared dish so they aren't touching. Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 24 balls

Calories: 315.3
Fat: 18.1 g
Saturated fat: 7.6 g
Carbohydrates: 12.2 g
Sugars: 3.9 g
Dietary fiber: 1.1 g
Protein: 23.5 g
Cholesterol: 120.9 mg
Sodium: 886.7 mg
Clams Italiano
Category: world-cuisine
By Bonnie Dailey

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Ingredients:
½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes  (Optional)
36  clams in shell, scrubbed

Directions:
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes. Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 227.2
Fat: 15.7 g
Saturated fat: 9.8 g
Carbohydrates: 4.4 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 47.5 mg
Sodium: 126.2 mg
Penne Pasta With Mushroom Clam Sauce and Cheeses


Ingredients:
penne pasta, pasta, mozzarella cheese, swiss cheese, blue cheese, butter, olive oil, fresh mushrooms, garlic powder, marsala wine, clams, parsley

Directions:
Melt butter in a 12-inch skillet.
Add olive oil, onions, mushrooms and sauté until tender.
Add 1/2 tsp garlic powder and the wine.
Bring to a boil, reduce heat, add clams and cook until thickened.
Cook pasta and drain.
In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
Keep warm.
In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
Serve immediately.
Favorite Salmon Cakes
Category: appetizers-and-snacks
By Bibi

My husband said he liked these salmon cakes better than the ones his mom made. I will let you judge how you like them, but my whole family eats them! Garnish, if you wish, or just dish them out--they'll go fast!

Ingredients:
2  eggs, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
½ cup minced red or green bell pepper
¼ cup fresh parsley, minced  (Optional)
¼ cup minced red onion
2 cups cooked salmon fillet, flaked
1 cup crushed saltine crackers, divided
4 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons unsalted butter, divided
1 sprig fresh parsley  (Optional)
6 slices  lemon  (Optional)

Directions:
Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients. Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes. Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn. Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 salmon cakes

Calories: 154.6
Fat: 11.7 g
Saturated fat: 2.7 g
Carbohydrates: 6.5 g
Sugars: 0.7 g
Dietary fiber: 0.8 g
Protein: 6.2 g
Cholesterol: 47.8 mg
Sodium: 243.8 mg
Grain Free – Paleo Waffles With Coconut Flour


Ingredients:
flour, arrowroot, bananas, coconut milk, water, maple syrup, baking soda, apple cider vinegar, papaya, dried figs, coconut flakes, dark chocolate

Directions:
Turn on your Waffle machine.
Combine all dry ingredients in a bowl and mix well.
Combine banana, coconut milk, orange juice and water in a blender and process until you get a smooth liquid.
Pour the liquid over the flour mix, add in the maple syrup and mix well.
Lastly, add in the baking soda and the apple cider vinegar and mix well.
Pour half the batter in the waffle machine and when you first grain free waffle is ready, cook the second one with the remaining batter.
Top each waffle with some diced papaya, dried figs, shredded coconut and shaved dark chocolate and enjoy!
Pennetini in White Sauce


Ingredients:
penne pasta, brandy, heavy cream, porcini mushrooms, shiitake mushrooms, olive oil, flat-leaf Italian parsley, parmesan cheese, cracked black pepper

Directions:
Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned].
Meanwhile, soak porcini (but not shitake, if used] in enough water to cover (but at least 1/2 cup] for at least 3 minutes.
Remove porcini, squeezing mushroom juice into soaking water.
Reserve juice and chop mushrooms.
After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside.
Begin to saute mushrooms in remaining olive oil in another pan with parsley.
Add cracked black pepper.
Return pennetini to heat and add hot chicken stock.
Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce.
Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain.
As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.
Blondies


Ingredients:
margarine, butter, light brown sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, pecans

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil.
In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans.
Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack.
When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Cauliflower and Pea Salad


Ingredients:
cauliflower, cheddar cheese, mayonnaise

Directions:
Break cauliflower into bite sized pieces and mix with peas and shredded cheese., Sprinkle Ranch Dressing mix on top., Refrigerate overnight., Add mayonnaise one hour before serving.
Chicken Souvlaki with Tzatziki Sauce
Category: world-cuisine
By Tanya Petkos Schroeder

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Ingredients:
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½  cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6  wooden skewers, or as needed

Directions:
Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 267.5
Fat: 16.8 g
Saturated fat: 3.7 g
Carbohydrates: 2.6 g
Sugars: 1.3 g
Dietary fiber: 0.3 g
Protein: 25.5 g
Cholesterol: 70.9 mg
Sodium: 295 mg
Apple-Chipotle Jelly


Ingredients:
chipotle chile in adobo, sugar, cider vinegar

Directions:
If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds.
Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface.
Stir in the dry pectin and boil hard for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars] and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces.
The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.
Spicy Chicken and Sweet Potato Stew
Category: soups-stews-and-chili
By RCKim

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Ingredients:
1 teaspoon olive oil
1  onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1  orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 ½ tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
½ cup chopped fresh cilantro

Directions:
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 360.9
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 44.1 g
Sugars: 8.9 g
Dietary fiber: 10.5 g
Protein: 29.1 g
Cholesterol: 56.8 mg
Sodium: 876.2 mg
Extreme Cream Liqueur


Ingredients:
sweetened condensed milk, vanilla extract, instant coffee crystals, cream of coconut

Directions:
Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
Add whipping cream & cream of coconut to mixture and blend 10 seconds.
Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
Can be made up to 2 weeks ahead; keep refrigerated.