xiaoxl/recipe_data huggingface dataset:
Grilled Salmon I
Category: main-dish
By tinamenina

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Ingredients:
1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Directions:
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 16 mins
Total time: 2 hrs 31 mins
Yields: 6 servings

Calories: 317.9
Fat: 20.1 g
Saturated fat: 3.4 g
Carbohydrates: 13.2 g
Sugars: 12.1 g
Dietary fiber: 0.1 g
Protein: 20.5 g
Cholesterol: 55.8 mg
Sodium: 1091.8 mg
Smoked Turkey Wild Rice Soup
Category: soups-stews-and-chili
By MAERYON74

Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.

Ingredients:
2  smoked turkey legs
8 cups water
4 cubes  chicken bouillon (such as Knorr®)
1  onion, quartered
2 stalks celery, chopped
1 small inner stalk of celery with leaves, chopped
1 cup baby carrots, sliced
2 cloves garlic, minced
2  bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon curry powder  (Optional)
1 cup uncooked wild rice
1 quart half-and-half

Directions:
Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

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

Calories: 478
Fat: 26.4 g
Saturated fat: 13.9 g
Carbohydrates: 30.7 g
Sugars: 4.3 g
Dietary fiber: 3.3 g
Protein: 30.2 g
Cholesterol: 124 mg
Sodium: 1630.3 mg
Vegetable Stuffed Loaf


Ingredients:
red bell pepper, yellow bell pepper, courgette, onion, oregano, garlic, salt, black pepper, cheddar cheese, olive oil

Directions:
Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
(It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.].
In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
Remove from heat and pour out any liquid.
Now layer the veg and cheese into the hollowed out bread and replace the top.
Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4] for about 40-45 minutes, until heated through and all the cheese has melted.
Slice with a very sharp knife and serve imidiatly.
Chef John's Spaghetti with Red Clam Sauce
Category: seafood
By Chef John

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Ingredients:
2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Directions:
Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat. Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 852
Fat: 16.5 g
Saturated fat: 3.5 g
Carbohydrates: 116.9 g
Sugars: 18.6 g
Dietary fiber: 8.4 g
Protein: 44.3 g
Cholesterol: 71.5 mg
Sodium: 1513.8 mg
Great Nana's Zucchini Bread


Ingredients:
eggs, granulated sugar, vanilla extract, zucchini, all-purpose flour, baking soda, baking powder, ground cinnamon, raisins

Directions:
Beat eggs, sugar, oil and vanilla together until thick.
Fold in zucchini until blended.
Sift together flour, baking soda, baking powder, cinnamon.
Stir in nuts and raisins.
Combine both mixtures using a spoon, mixing just enough to moisten ingredients (will still have some lumps].
Bake in greased + floured loaf pans at 350 F for 1 hour or until a toothpick tests done.
Yucca  Black Bean Fritters / Crunch Patties


Ingredients:
black beans, yucca root, flour, butter, salt, canola oil

Directions:
Peel and wash the yucca. Cut into pieces.
Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.].
Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
Add the spices, and butter or oil and pulse again until melded.
If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.].
Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
Fry the patties in the oil, about 2-3 minutes on each side.
Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
Cinnamon Buns


Ingredients:
active dry yeast, warm water, all-purpose flour, sugar, unsalted butter, salt, brown sugar, ground cinnamon, orange zest, powdered sugar, heavy cream, unsalted butter

Directions:
1.  Disolve yeast in warm water in large bowl, let stand till foamy.  Meanwhile heat milk to 150 degrees and allow to cool to 100.  Once cooled stir in milk and 1 cup of the flour.  Cover and let rise for 30 minutes.
2.  Stir in sugar, 1/4 cup butter, salt and 2 cups of flour. Once combined turn the dough onto lightly floured surface; knead in the remaining 1/2 cup of flour until smooth and elastic, about 10 minutes. Cover and let rise until doubled, about one hour.
3.  Turn dough on to lightly floured surface and roll into rectangle 12"x18"; spread remaining 1/4 cup of butter on surface. In seperate bowl mix brown sugar, cinnamon and orange zest; sprinkle over dough.  Roll dough up and cut into 1" peices crosswise.  Arrange rolls in two greased 9" round pans cover and let rise until about doubled, about 30 minutes.
4.  Heat oven to 350 degrees.  Brush rolls with melted butter; bake until brown, 25 to 30 minutes.  Invert immediately onto serving plate and enjoy.
Glaze.
1.  Sift sugar and wisk in cream and butter and spoon mixture over warm buns.
Creamy Homemade Chocolate Fudge


Ingredients:
marshmallow creme, white sugar, evaporated milk, butter, salt, vanilla extract

Directions:
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Shrimp Appy


Ingredients:
fresh lemon juice, cayenne, shrimp, butter, egg, parsley

Directions:
Mix together first 4 ingredients., Chill 1 hour., Blend next 3 ingredients., Spread on toast or crackers., Top each with a shrimp., Garnish with parsley., Chill.
Favorite Pot Roast


Ingredients:
rump roast, salt, seasoning salt, paprika, onion, carrots, potatoes, celery, beef broth, cornstarch, water

Directions:
Trim visible fat from meat.  Rub all sides of meat with salt, seasoned salt, seasoned pepper and paprika.
Place vegetables in bottom of slow cooker.
Pour broth over vegetables.
Place seasoned meat on top of vegetables.  cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender.
To thicken juices, remove meat and vegetables; keep warm.  Turn control to HIGH. Dessolve cornstarch in water; stir into cooker Cover and cook on HIGH 15 to 20 minutes or until slightly thickened.  Serve with meat and vegetables.
Lumpia Mollica
Category: appetizers-and-snacks
By jmollica23

Filipino version of the egg rolls.

Ingredients:
1 tablespoon vegetable oil
1  yellow onion
1 large stalk celery, finely chopped
1 large carrot, finely chopped
salt to taste
2 pounds ground pork
1 tablespoon minced fresh garlic
1 teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon ground turmeric
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon celery seed
2 (16 ounce) packages lumpia wrappers
1 quart vegetable oil for frying

Directions:
Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Celery and carrot may still be crisp; season with salt. Add ground pork and garlic. Continue to cook and stir until pork is no longer pink. Season with more salt. Drain any excess grease and stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool. Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 50 egg rolls

Calories: 213.8
Fat: 9.2 g
Saturated fat: 2 g
Carbohydrates: 22.3 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 9.6 g
Cholesterol: 29.5 mg
Sodium: 228.6 mg
Amish Friendship Bread 1965


Ingredients:
unbleached all-purpose flour, warm water, active dry yeast, unbleached all-purpose flour, granulated sugar, eggs, unbleached flour, granulated sugar, baking soda, salt, butter, granulated sugar, light brown sugar, quick-cooking oats, pecans, walnuts, ground cinnamon

Directions:
Preparing starter; Day 1-- In a glass bowl add the first three ingredients, flour water and yeast.
Mix thoroughly.
Leave on counter uncovered-- do not refrigerate.
Day 2 3, and 4-- just stir real well each day with wooden spoon.
Day 5-- stir in and add 1 cup milk 1 cup flour, and one cup sugar.
this is called feeding the starter.
Day 6-- 7-- 8-- just stir well with wooden spoon.
Day 9-- stir well adding again 1 cup milk, 1 cup flour, and 1 cup sugar.
Day 10-- 11-- just stir well.
Day 12-- ladle out one cup of starter into glass jars with lids-- should have four one cup jars.
Keep one jar and make a bread now.
Give the other two jars to friends to make a bread also.
THE FOURTH JAR keep for another time to use-- for yourself, replenishing as a starter.
To this fourth jar for yourself Add 1 teaspoon sugar and the REFRIGERATE>> The sugar added here will keep it alive and feed the yeast.
Date the jar.
Every 10 days, Remove the starer and transfer it to a bowl.
Now feed it the regular combination of 1 cup milk, 1 cup sugar, and 1 cup flour, stirring well.
LEAVE on counter uncovered for 2 days, then either bake it or give it away again keeping some for yourself.
Making your cinnamon bread; Combine all the topping ingredients and set aside.
Preheat oven to 350 degrees f.
In a large bowl beat together 1 cup starter eggs, and vegetable oil.
Add all the remaining ingredients and mix.
Pour half the batter into a greased loaf pan.
Sprinkle with half the topping ingredeints.
Cover with the remaining batter.
Sprinkle all the remaining topping mixture over.
Bake 35 minutes-- to 40 minutes, until golden and tester comes away just a crumbs or two clinging.
Homemade Sauerkraut
Category: side-dish
By onenickol

This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.

Ingredients:
1 cup water
1 cup distilled white vinegar, divided
½  onion, diced
1 head cabbage, cored and shredded
¾ teaspoon sea salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
ground black pepper to taste

Directions:
Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes. Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 45
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 10.2 g
Sugars: 5.4 g
Dietary fiber: 4 g
Protein: 2.1 g
Sodium: 193.4 mg
Brown Rice Veggie Sushi Bowl With Fat Free Spicy Mayo


Ingredients:
cooked brown rice, avocado, carrot, cucumber, soy sauce

Directions:
Cook rice according to package instructions.  Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber.  Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
Moroccan Lamb Shank With Couscous


Ingredients:
lamb shanks, tomatoes, ground cumin, ground coriander, paprika, fennel seed, ginger, cinnamon stick, olive oil, dried figs, honey, fresh coriander, couscous, salt, black pepper

Directions:
Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don’t forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.
Ice Cream Lasagna
Category: desserts
By Frauline

This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!

Ingredients:
24  frozen ice cream sandwiches, divided
1 (16 ounce) jar crunchy peanut butter, divided
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container frozen whipped topping, thawed
16  peanut butter cups, chopped, divided
1 (12 ounce) jar hot fudge ice cream topping, divided
1 (12 ounce) jar caramel ice cream topping, divided

Directions:
Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread half the peanut butter cups over the whipped topping layer. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce. Freeze the dessert until solidly frozen, 1 to 2 hours.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 976.6
Fat: 52.3 g
Saturated fat: 22 g
Carbohydrates: 116.8 g
Sugars: 70.3 g
Dietary fiber: 6.6 g
Protein: 19.7 g
Cholesterol: 41.2 mg
Sodium: 658.3 mg
Pepper Crusted Beef With Cherry Tomatoes


Ingredients:
beef, black peppercorns, fennel seed, dried rosemary, garlic clove, olive oil, cherry tomatoes, red onion, olive oil, fresh cilantro, lettuce, parsnip, sour cream

Directions:
Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
The tomatoes:.
While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven] until its core temperature reaches 130 F (55 C]. At that time, take it away from the heat and let it sit.
Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
To serve:.
Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.
Doog's Easy Enchiladas


Ingredients:
flour tortilla, cheddar cheese, onion

Directions:
Warm chili.
Warm tortillas according to package.
Moisten tortillas in warmed chili - put approximately 3 tablespoons of chili in each tortilla, top chili with onion & cheese.  Fold in the sides & roll to form an enchilada & place in a large lasagna pan. Repeat until all tortillas are used & side by side in pan. Put any remaining chili & cheese on top of enchiladas.
Cover with foil & bake @ 350 degrees for approximately 30 minutes or until hot.
Curried Chickpea Doubles


Ingredients:
honey, active dry yeast, all-purpose flour, ground cumin, curry powder, kosher salt, turmeric, yellow onion, garlic cloves, curry powder, ground cumin, ground allspice, turmeric, chickpeas, low sodium chicken broth, kosher salt, fresh cilantro, carrot, green mango, English cucumber, cracked black pepper, limes, kosher salt, all-purpose flour, tamarind chutney

Directions:
For the dough:
Combine 1/3 cup warm water (110 degrees F] with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry.
Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.
Meanwhile, for the filling:
Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.
For the slaw:
Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve.
Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch]. Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.
Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.
In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.
Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready.
Cook's Notes:
If you've got one, use a mandolin to slice the vegetables for the slaw.
If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.
Chicken Santa Fe Pizza


Ingredients:
salsa, fat free mozzarella cheese, monterey jack cheese, fat-free cheddar cheese, black beans

Directions:
Press Rhodes rolls together into a ball, then roll into a 13" circle. Place on 12" pizza pan or a baking sheet sprayed with non-stick cooking spray.
Spread salsa on crust. Blend cheeses and sprinkle evenly. Add Valley Fresh chicken and other toppings.
Bake at 450 for 10-15 minutes, or until crust is golden brown.
Gluten Free Asian Salad Dressing


Ingredients:
"olive oil"

Directions:
In a medium mason jar, combine all ingredients., Shake well until combined., Serve over favorite greens from your garden., Store in mason jar for up to 4 days.