xiaoxl/recipe_data huggingface dataset:
Sweet Pulled Pork Barbacoa
Category: main-dish
By jackson187

This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.

Ingredients:
2 pounds pork shoulder roast
1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup packed brown sugar
1 (4 ounce) can diced green chiles
⅔ cup salsa verde
1  habanero pepper, diced  (Optional)
salt and ground black pepper to taste

Directions:
Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours. Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine. Cover and cook on Low until flavors are absorbed, about 1 hour.

Prep time: 10 mins
Cook time: 9 hrs
Total time: 9 hrs 10 mins
Yields: 8 servings

Calories: 250
Fat: 10.6 g
Saturated fat: 3.9 g
Carbohydrates: 26.9 g
Sugars: 25.4 g
Dietary fiber: 0.3 g
Protein: 11.8 g
Cholesterol: 44.5 mg
Sodium: 582.4 mg
Strawberry Tiramisu Without Eggs
Category: world-cuisine
By Alemarsi

I love traditional Italian tiramisu but I have a young child so I created a version without eggs or alcohol! My tiramisu combines fresh strawberries, cream cheese, and whipped cream and can be made in advance.

Ingredients:
3 ½ cups fresh strawberries, hulled, divided
7 tablespoons white sugar, divided
2  lemon, juiced, divided
2 tablespoons water, or as needed  (Optional)
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
½ (12 ounce) package ladyfinger cookies, or more as needed

Directions:
Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside. Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth. Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely. Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture. Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries. Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.

Prep time: 40 mins
Cook time: 5 mins
Total time: 4 hrs 45 mins
Yields: 10 servings

Calories: 355.1
Fat: 26.2 g
Saturated fat: 15.9 g
Carbohydrates: 27.1 g
Sugars: 11.5 g
Dietary fiber: 2.3 g
Protein: 6.3 g
Cholesterol: 119 mg
Sodium: 167.6 mg
Irish Cream Cake


Ingredients:
instant chocolate pudding mix, canola oil, water, Baileys Irish Cream, vodka, eggs

Directions:
Preheat oven to 350°F.
Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
Pour into greased and floured 10 inch bundt pan.
Bake 40 to 50 minutes or until done.
Cool completely and invert onto a serving plate.
Mix a little powdered sugar and a little Bailey's and drizzle over the top.
Enjoy.
Pasta E Fagioli Soup With Ground Beef and Spinach


Ingredients:
lean ground beef, onions, fresh garlic, celery ribs, dried oregano, parmesan cheese, carrots, diced tomatoes, red kidney beans, beef broth, white kidney beans, fresh parsley, frozen spinach, small shell pasta, seasoning salt, pepper, Tabasco sauce

Directions:
In a large pot (use a 10-quart pot for this] cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more].
Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
Season with salt and pepper and Tabasco (if using].
Ladle into bowls and top with more Parmesan cheese.
We Called It Goulash


Ingredients:
ground beef, onion, potatoes, carrots, salt, milk

Directions:
brown beef and drain.
mix all ingredients into baking dish & cook on 350 til soft potatoes/carrots (1 hour?].
To speed up cooking time, do smaller cubes of potatoes -- or try doing a quick nuke in the microwave before going into the mix.
I think mom always baked it in a large oven-safe pot or casserole-type dish.
Shrimp Artichoke Casserole


Ingredients:
artichoke hearts, butter, fresh mushrooms, flour, heavy cream, milk, salt, fresh ground pepper, dry sherry, Worcestershire sauce, parmesan cheese, paprika

Directions:
Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
Add salt, pepper, sherry and Worcestershire. Stir until smooth.
Pour over casserole and top with cheese and paprika.
Bake 25 minutes, until lightly browned and bubbly.
Serve by itself, or stretch by serving over rice or noodles.
Hoppin John Soup


Ingredients:
dried black-eyed peas, garlic cloves, olive oil, bacon, ham fat, celery & tops, carrot, bay leaf, marjoram, cayenne, cumin, water, ham, no-salt-added diced tomatoes, water, kale

Directions:
"Trim ham, if necessary.  Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute.  Add onion, carrots, and celery, and saute for about 5 minutes.  Add beans, 4 cups water, and spices (don't add salt here.]  Simmer for 40 minutes.  Add ham, tomatoes plus 2 cups water (use the can to measure], and Rice-a-Roni with seasonings. Simmer another 30 minutes.  Add in kale, (and 1 tsp salt here if you wish] and cook another 5-10 minutes, until kale is to your liking.  Serve up with cornbread for a great meal!"
Fettuccini de la Mer
Category: seafood
By Lise Peter

For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired.

Ingredients:
½ pound medium shrimp - peeled and deveined
½ pound scallops
2 tablespoons butter
1  onion, chopped
1 clove garlic, minced
1  green bell pepper, chopped
1  red bell pepper, chopped
2 tablespoons all-purpose flour
½ pound imitation crabmeat
2 cups milk
salt and pepper to taste
1 pinch dried marjoram
1 pinch dried basil leaves
1 pinch dried tarragon
10 ounces dry fettuccini noodles

Directions:
Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl. In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown. Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix. Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 570.5
Fat: 11.7 g
Saturated fat: 5.9 g
Carbohydrates: 76.4 g
Sugars: 14.7 g
Dietary fiber: 4.6 g
Protein: 40.2 g
Cholesterol: 141.4 mg
Sodium: 751 mg
Emily's Hot Pepper Jelly


Ingredients:
green peppers, vinegar, butter, margarine, sugar

Directions:
Measure sugar into separate bowl and set aside., Seed and chop peppers., Place in heavy stainless saucepan., Add vinegar and pectin, and butter or margarine., Bring to a full rolling boil., Add sugar- bring to full boil again, and boil for 1 minute., Ladle into sterilized pint jars., Place in hot water bath for 5-10 minutes.
Leona's Lefse
Category: breakfast-and-brunch
By Tor

In my family, lefse is religion.  We have made these lefse for generations, and I have never met their match!  Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.

Ingredients:
7  Yukon Gold potatoes
¼ cup butter, melted
1 teaspoon white sugar
1 cup all-purpose flour

Directions:
Place the unpeeled potatoes in cold water and bring to a boil.  When potatoes are almost soft, drain water and allow potatoes to cool.  Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard.  Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool. Preheat your cast iron or electric skillet to a medium setting.  Stir the butter and sugar into  4 cups mashed potatoes.  Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky. Flour your pastry board and rolling pin.  Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful. Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.

Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Yields: 6 to 7 servings

Calories: 142
Fat: 6.8 g
Saturated fat: 4.2 g
Carbohydrates: 17.9 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Cholesterol: 17.4 mg
Sodium: 50 mg
Cheezy Chicken Parmesan With Zucchini "pasta"


Ingredients:
olive oil, red onion, garlic cloves, salt, plum tomatoes, fresh basil, pepper, fresh parsley leaves, zucchini, parmesan cheese, boneless skinless chicken breast, pepper, olive oil, part-skim ricotta cheese

Directions:
For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.] Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
Homemade Goat Cheese


Ingredients:
character(0]

Directions:
In a large saucepan, heat milk to 110°, stirring constantly.
Pour milk into a blender, then add yogurt starter and blend on high for 10 seconds.
Blending the milk removes any clumps that the yogurt starter may form.
Pour milk into yogourmet yogurt maker and turn machine on.
Leave yogurt in machine for 12 hours, longer is ok too.
Line a colander with cheese cloth and place the colander on a bowl.
Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
Lift cheese cloth off of colander and scrape creamy cheese off onto a plate.
Transfer creamy cheese into a 2 cup mason jar.
Serve with crackers.
Healthier Butternut Squash Fries
Category: side-dish
By hmstarr

Do you love sweet potato fries but not the calories? If so, opt for this healthy, easy recipe to satisfy your fry cravings! Serve with ketchup or balsamic vinegar.

Ingredients:
olive oil cooking spray (such as PAM®)
1 small butternut squash - peeled, seeded, and cut into French fry-like strips
1 tablespoon dried parsley
1 teaspoon kosher salt
ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray. Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet. Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 152.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 39.7 g
Sugars: 7.4 g
Dietary fiber: 10.7 g
Protein: 3.5 g
Sodium: 1381.7 mg
Weight Watchers Sunshine Salad


Ingredients:
mandarin oranges, pineapple chunks, fat-free sugar-free instant vanilla pudding mix

Directions:
Do not drain fruit., Use pudding mix dry, do not add milk., Combine all ingredients and blend well., Chill about 1 hour.
Frosted Double Chocolate Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, brown sugar, granulated sugar, vanilla extract, egg, butter, margarine, powdered sugar, milk

Directions:
PREHEAT oven to 375°F.
MICROWAVE 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%] power for 1 minute; STIR.  Morsels may retain some of their original shape.  If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.  Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
FOR CHOCOLATE FROSTING:
MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered sugar and milk; stir until smooth.
Pizza Oatmeal


Ingredients:
oats, sugar substitute, minced garlic clove, onions, bell pepper, mushroom, part-skim mozzarella cheese, tomatoes

Directions:
Prepare (slice, dice] toppings and set aside.
Place oats in large bowl, add onions, bell peppers, mushrooms, and  garlic.
Add enough water to cover and then stir.
Place in microwave and cook on high for about 3.5 minutes.
Remove from microwave, add pizza sauce, and stir (if thin, heat again in microwave until desired consistency is reached].
You can add some sweetener or sugar to the mix if you wish.
Spread shredded mozzarella evenly over the oatmeal.
Top with diced tomato.
Return to microwave for 45 seconds on high, or until cheese melts.
Allow oatmeal to cool, then enjoy!
Apple Bread


Ingredients:
flour, baking soda, salt, cinnamon, sugar, eggs, sour cream, vanilla, apples

Directions:
Preheat oven to 350 deg F.
Sift together flour, baking soda, cinnamon and salt and set aside.
Combine sugar, eggs, oil, sour cream and vanilla, beating well.
Blend into flour mixture.
Fold in apples and nuts (if used] and pour into 2 greased and floured 8-1/2" x 4-1/2" x 2-1/2" loaf pans.
Bake 1 hour or until loaves test done.
Makes 2 loaves.
Nut Brittle


Ingredients:
pistachios, pecan halves, sugar, unsalted butter, light corn syrup, honey

Directions:
Put nuts, sugar, butter, cornsyrup and honey in saucepan over medium heat.
Stir constantly w/a wooded spoon until it becomes a nice walnut color and thickens about 10-12 minutes.
Quickly pour onto a foil lined baking sheet and spread the brittle to an even thickness, about 1/3 inch w/the back of the spoon.
Cool for 3-4 minutes, then score w/a sharp knife into about 24 2-inch squares.
Once the brittle has cooled completely, snap along the scored marks.
Spicy Winter's Stew/Soup


Ingredients:
stewing beef, flour, olive oil, tomatoes, tomato sauce, beef broth, parsley, Worcestershire sauce, paprika, salt, oregano, cumin, ground black pepper, garlic powder, turmeric, cayenne pepper, water, onion, green pepper, carrots, parsnip, turnip

Directions:
Coat the beef in flour, salt, & pepper. Heat the oil in a large pot. Brown the beef in the oil.
Dump the petite tomatoes, tomato sauce, & beef broth into the pot with the beef. Add the parsley, Worcetershire sauce & all the spices into the sauce. Simmer on medium heat for 15 minutes.
Add the vegetables to the sauce & simmer the soup on low heat for 30-40 minutes.
Before the vegetables are completely done add the noodles into the pan & water (enough to cover the noodles]. Cook for additional 10 minutes or until the noodles are fully cooked.
Serve with warm bread & butter. Yum!
Black Bean Salad
Category: salad
By Merle Shinpoch

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8  green onions, chopped
2  jalapeno peppers, seeded and minced
1  green bell pepper, chopped
1  avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3  tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1  lime, juiced
½ cup Italian salad dressing
½ teaspoon garlic salt

Directions:
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 159
Fat: 6.3 g
Saturated fat: 0.9 g
Carbohydrates: 24.2 g
Sugars: 5 g
Dietary fiber: 5.7 g
Protein: 5 g
Sodium: 561.9 mg
Ice Cream Scones


Ingredients:
self-rising flour, vanilla ice cream

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
Puree Salsa


Ingredients:
diced tomatoes, green chilies, chipotle chiles in adobo, green onions, garlic, green bell pepper, cumin, fresh cilantro

Directions:
Place all ingredients in a processor or blender and mix until well blended., Pour into bowl and cover., Chill at least 4 hours before serving., Best if chilled overnight.
Southern Ham and Brown Beans
Category: soups-stews-and-chili
By SABRYSON

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

Ingredients:
1 pound dry pinto beans
8 cups water
1  large, meaty ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour. Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours. Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 272.5
Fat: 6 g
Saturated fat: 2 g
Carbohydrates: 37.7 g
Sugars: 2 g
Dietary fiber: 9.3 g
Protein: 16.7 g
Cholesterol: 17 mg
Sodium: 322.6 mg
Asparagus Cashew Stir-Fry


Ingredients:
brown rice, soy sauce, cornstarch, water, gingerroot, dry crushed red pepper, white pepper, fresh asparagus, scallions, garlic, unsalted dry-roasted cashews, mandarin orange section, toasted sesame seeds

Directions:
Cook or reheat brown rice according to package directions.
In small bowl, combine soy sauce and cornstarch.  Stir in remaining sauce ingredients; set aside.
Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!"].
Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
Reduce heat; add cashews and stir.
Cover and cook 1 minute, until cashews are heated through.
Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
Black Halloween Punch


Ingredients:
sugar, cold water, ginger ale

Directions:
You'll need 2 disposable rubber or latex gloves for this (see note in recipe description].
In a large punch bowl, combine powdered grape and orange drink mixes, sugar, water and ginger ale.  Stir until sugar has dissolved.  Refrigerate until well chilled.
Wash disposable gloves and fill with water.  Twist open ends of gloves and seal with rubber bands.  Place gloves in a pan and freeze until solid.
Briefly dip frozen gloves in warm water.  Peel away glove and discard.  Float prepared hands in bowl just before serving.