xiaoxl/recipe_data huggingface dataset:
Creole Shrimp and Sausage Gumbo #Ragu


Ingredients:
bacon, smoked sausage, flour, onion, green bell pepper, celery ribs, garlic cloves, bay leaves, frozen cut okra, raw shrimp, cooked rice, green onions, cilantro

Directions:
In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
Add the creole seasoning, chicken stock, bay leaves, and Ragu  Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Chicken With Basil And Parmesan


Ingredients:
boneless skinless chicken breast halves, flour, butter, fresh basil, red wine vinegar, parmesan cheese, sugar, milk

Directions:
Flatten breasts, dip in flour, salt and pepper., Heat butter in 12in skillet., Add breasts, cook for 4 minutes each side until browned and juices run clear., Remove from pan., Mix basil with remaining ingredients., Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed., Serve over chicken.
Chef John's Paper Pork Shoulder
Category: meat-and-poultry
By Chef John

This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.

Ingredients:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 (7 pound) pork shoulder roast
Unbleached parchment paper
Heavy duty aluminum foil

Directions:
Preheat oven to 225 degrees F (110 degrees C). Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface. Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling. Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork). Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

Prep time: 15 mins
Cook time: 12 hrs 30 mins
Total time: 12 hrs 45 mins
Yields: 8 servings

Calories: 696
Fat: 49.8 g
Saturated fat: 18.3 g
Carbohydrates: 4.6 g
Sugars: 2.6 g
Dietary fiber: 0.7 g
Protein: 54.4 g
Cholesterol: 208.5 mg
Sodium: 2079.6 mg
Natural Chocolate Peanut Butter Oatmeal


Ingredients:
rolled oats, stevia

Directions:
Cover oats in water and microwave on high for 3 minutes., Add peanut butter, stir until well blended., Add cocoa and mix thoroughly until smooth., Finally, slowly add stevia until desired sweetness is reached.
New Zealand Billy Sponge


Ingredients:
eggs, sugar, flour, baking powder

Directions:
Grease a 12x23 cm loaf tin.  (And grease it well.]  Sprinkle sides and base with sugar.
Beat eggs until pale and fluffy.  Slowly add sugar.  Fold in flour and baking powder.  Pour into prepared tin.  Sprinkle extra sugar on top.  Bake at 180 degrees Celsius (350 F.]  for 35-40 minutes until top is golden and crunchy and the loaf is cooked through.
Remove from tin and cool on wire rack.
BBQ Pork Chops and Roasted Potatoes


Ingredients:
onions, potatoes, barbecue sauce

Directions:
"Place pork chops in a single layer in a casserole dish. Layer potatoes and onion rings over meat. Pour barbecue sauce over vegetables and bake at 350 degrees until done, about 1 1/2 hours."
My Deluxe Tomato Soup!


Ingredients:
garlic cloves, onion, extra virgin olive oil, butter, diced tomatoes, chicken broth, tomato paste, tomato juice, brown sugar, black pepper, onion powder, heavy cream

Directions:
Put diced tomatoes in blender.  (Don't blend yet].
In a saucepan, heat the oil and butter, and sautee the onions until almost carmelized, (you really want that flavor in the soup].  Add garlic and sautee' just until soft, 1 to 2 minutes, (you absolutely do NOT want to burn the garlic!].
Add the onion/garlic mixture to the blender with the tomatoes and puree that all together, to desired consistency.  I liquefy it.
Add this mixture back to the saucepan.
Add the tomato soup and the tomato paste.  Use some of the chicken broth to rinse out the rest of those ingredients from the can, then pour that in along with all of the remaining chicken broth.  Add the V-8 juice.
Stir all together very well, until the paste has "dissolved".
Add the brown sugar, black pepper, and onion powder.  Increase or decrease these seasonings to taste.
Bring to a low boil, then reduce heat and simmer for at least 30 minutes, or until slightly thickened.
At this point, you can stir in 1/2 cup (or to your desired richness] of heavy cream to make this more of a creamy tomato soup!  Just warm through.
Serve immediately.
Ginger Garlic Linguine


Ingredients:
linguine, butter, green onions, garlic, dried basil, cayenne pepper, parmesan cheese

Directions:
Cook linguine according to package directions.
Meanwhile, in a large skillet, melt butter.
Stir in the onions, ginger, garlic, basil and cayenne pepper.
Cook and stir over medium heat for 3-4 minutes or until onions are tender.
Drain linguine; add to skillet and toss to coat.
Sprinkle with Parmesan cheese.
Strawberry and Rainier Cherry Jam


Ingredients:
cherries, frozen strawberries, sugar, lemon juice

Directions:
Thaw out frozen strawberries.  Clean and pit cherries.
Blend strawberries and cherries in a food processor.
Pour mixture and lemon juice in 6-8 qt saucepan. Whisk in fruit pectin and sugar.  Bring to a rolling boil over med-high heat, stirring constantly for about 20 or more minutes until jam is at desired thickness (though remember it will thicken up more once the jam cools].
Ladle into prepared 1/2 pint jars, leaving 1/4" headspace.
Lid jars and place into boiling canner. Boil jars for 10 minutes.
Remove jars from boiler and let them cool for 24 hours for a good seal.
Orzo With Spinach and Red Pepper


Ingredients:
olive oil, red bell pepper, garlic cloves, frozen spinach, parmesan cheese, oregano, lemon pepper

Directions:
Heat oil in large skillet over medium heat. Add bell pepper and garlic. Cook and stir 2 to 30 minutes.
Add cooked orzo and spinach; stir until evenly mixed and heated.
Remove from heat and stir in cheese, oregano and lemon pepper.
Vegan Blueberry Peach Crumble


Ingredients:
arrowroot, vanilla, blueberries, cinnamon, nutmeg, salt, rolled oats, unbleached white flour, cinnamon, salt, maple syrup

Directions:
Preheat the oven to 350°F.
Mix together cold peach nectar, arrowroot powder and vanilla.
Use a vegetable peeler to peel the peaches.  Cut like you would with an avocado, twist and remove the pit.  Slice into thin strips.
Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
Mix together the oats, flour, cinnamon and salt.  Drizzle in the maple syrup and oil and rub together.  Spread the oat mixture on top of the fruit.
Place in the oven and bake for 45 minutes.
Once it's done baking, set it aside and let it cool for at least an hour.  The fruit will stay warm for quite a while.  Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!
Frozen Vegetable Stir-Fry
Category: side-dish
By Tracey Davies

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Ingredients:
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

Directions:
Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl. Heat oil in a large skillet over medium heat; cook and stir   until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 87.6
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 13.8 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 3.5 g
Sodium: 345.4 mg
Mushroom Soup Without Cream
Category: soups-stews-and-chili
By KitKat

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms:  Shitake, Baby Portobellos & White/Button Mushrooms.

Ingredients:
2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks  (Optional)
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Directions:
Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 - (1 cup) servings

Calories: 80.5
Fat: 3.8 g
Saturated fat: 2 g
Carbohydrates: 9.6 g
Sugars: 4.3 g
Dietary fiber: 2.3 g
Protein: 4.6 g
Cholesterol: 8.2 mg
Sodium: 560.9 mg
Lemon Chicken Breasts


Ingredients:
boneless skinless chicken breasts, honey, gingerroot, soy sauce

Directions:
Line a large ovenproof pan and arrange the ginger slices on the bottom.
Place the chicken breasts on top of the ginger.
Mix the soy sauce, lemon juice, and honey; pour over chicken.
Roast in 350* oven for 25 min or until breasts are tender.
Almond Crusted Orange Roughy


Ingredients:
all-purpose flour, egg, skim milk, kosher salt, pepper, coconut oil

Directions:
Season both sides of each orange roughy fillet with salt and pepper.
Whisk the egg and milk together in a shallow bowl.
If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
Mix the almonds with the flour in a second shallow bowl.
Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one]. Cook fillet for 3 minutes on each side.
Repeat steps 7-9 for remaining fillets.
Kathy's Shrimp Salad


Ingredients:
mayonnaise, white pepper, salt, Worcestershire sauce, dill weed, lemon juice, horseradish, medium shrimp, celery, shell macaroni

Directions:
Combine mayonnaise, pepper, salt, Worcestershire sauce, dillweed, lemon juice and horseradish.
Add shrimp, celery and macaroni.
Mix well.
Gently fold in peas.
Refrigerate.
You may need to add more mayonnaise after chilling.
Chocolate Chip Pumpkin Muffins


Ingredients:
walnuts, water

Directions:
Preheat oven to 325 degrees F.
Lightly grease muffin pan, or use paper muffin cups to avoid sticking.
Mix spice cake, pumpkin, chocolate chips, walnuts, and water in a large mixing bowl.
Fill cups to the brim for large muffins, fill half-way for smaller ones.
Bake for 25-35 minutes, depending on size.
Spread icing over the tops when they have cooled.
Walnut Pesto


Ingredients:
walnuts, garlic clove, thyme, sun-dried tomatoes, parmesan cheese, coarse salt, sherry wine vinegar, olive oil, olive oil

Directions:
Spread walnuts on a baking sheet and slide into a 350 deg oven. Toast, shaking once or twice, until fragrant, crisp and brown, 13 minutes.
Slice the garlic the long way, degerm if necessary. Strip leaves off the thyme sprigs.
WIth food processor running, drop garlic down the chute. Add tomatoes and pulse to bits. Add walnuts, thyme leaves, cheese and 1/2 teaspoon salt. Pulse, not too finely. Stir in vinegar and oil.
Slice12 pieces of bread. Coat a cast-iron skillet with a thin fim of olive oil. Heat over medium-high heat. Add bread and toast golden, 1 minute per side. Repeat with remaining slices.
Spread each slice of bread with a spoonful of pesto. Sprinkle with salt.
Authentic Taralli
Category: appetizers-and-snacks
By Buckwheat Queen

Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.

Ingredients:
4 cups all-purpose flour
½ teaspoon fine sea salt, divided
¾ cup olive oil
¾ cup dry white wine

Directions:
Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes. Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table. Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough. Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Prep time: 40 mins
Cook time: 55 mins
Total time: 2 hrs 35 mins
Yields: 60 taralli

Calories: 56.8
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 6.4 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Sodium: 15 mg
Instant Pot® Vegetable Soup
Category: soups-stews-and-chili
By Chuck Minor

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Ingredients:
1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1  brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½  red chile pepper, sliced
1 pound Yukon gold potatoes, scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1  bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 311.6
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 59.2 g
Sugars: 12.8 g
Dietary fiber: 9.3 g
Protein: 10.4 g
Sodium: 1229.7 mg
Fast and Easy Wholegrain Pizza - Vegetarian, Vegan


Ingredients:
flour, olive oil, water, tomato paste, red pesto sauce, pepper, mushrooms, capers, parmesan cheese

Directions:
Preheat your oven to 200 degrees Celsius.
Combine the flour, olive oil and ¼ cup lukewarm water. Stir and gradually add more water until you get a firm dough. Don’t worry if you accidentally add too much water – just add some more flour.
Once your dough is ready divide it into four pieces. Roll out each piece until it is the size of the base of a frying pan.
Put your frying pan on a mediate high. Dry fry the pizza bases until they are getting crisp.
Leave the pan on the heat and quickly fry your pepper and mushrooms with 1 tbsp oil.
Add 2 tsp of tomato paste to each of your pizza bases. Spread it our to cover the whole pizza, until the edge. Top with 1 tsp red pesto and spread out as well.
Now add the peppers, mushrooms, capers, jalapenos and olives to the pizzas. Top with grated parmesan cheese.
Put the pizzas in the oven for 6 minutes, until your cheese has just started to melt.
You can use any kind of topping you like with these pizzas.
Substitutions:.
Use dairy free cheese for a vegan pizza or no cheese at all.
Bananas Foster Bread Pudding


Ingredients:
heavy cream, sugar, light brown sugar, bananas, rum, ground cinnamon, vanilla extract, of fresh mint, unsalted butter, dark brown sugar, ground cinnamon, golden rum, bananas

Directions:
Slice French bread and dry in a 200F oven for 20 minutes.
Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
Be sure to flatten all of the lumps.
Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
Remove foil and bake for an additional 20 minutes, or until golden brown.
Set aside to cool.
Foster Sauce:
Melt butter in a sauce pot.
Add the brown sugar and cinnamon and mix well.
Add the rum and ignite.
Allow the flames to subside.
Then, stir in the banana liqueur.
Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
Top warm bread pudding with Foster sauce and garnish with mint leaves.
Meat-Lovers' Vegetarian Chili
Category: soups-stews-and-chili
By J. Phillips

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Ingredients:
6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2  poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1  jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Directions:
Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker. Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker. Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine. Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Prep time: 40 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 55 mins
Yields: 12 servings

Calories: 299.7
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 32.7 g
Sugars: 6.9 g
Dietary fiber: 12.2 g
Protein: 25 g
Sodium: 1346.8 mg
Italian Scallop and Shrimp Salad
Category: salad
By Lillian

This light and flavorful appetizer is great for seafood and garlic lovers!

Ingredients:
5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
½ cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

Directions:
In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes. Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 55 mins
Yields: 10 servings

Calories: 304.5
Fat: 12.8 g
Saturated fat: 1.7 g
Carbohydrates: 8.2 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 38.8 g
Cholesterol: 193.2 mg
Sodium: 638.9 mg
7 and 7
Category: trusted-brands-recipes-and-tips
By 7UP

This classic cocktail with 7UP and your favorite whiskey never goes out of style.

Ingredients:
6 ounces 7UP®
1 ounce Whiskey

Directions:
Serve over 1 cup of ice.

Yields: 1 serving

Calories: 139.9
Carbohydrates: 18.4 g
Sodium: 20.1 mg