xiaoxl/recipe_data huggingface dataset:
Beef and Turkey Meatballs


Ingredients:
ground turkey, yellow onion, garlic cloves, eggs, romano cheese, salt

Directions:
"Mix all ingredients, form into 25 balls.  Bake at 350 degrees for 40 minutes."
Cherry Couscous Pudding


Ingredients:
milk, sugar, dried cherries, vanilla bean, couscous, vanilla yogurt, ground cinnamon

Directions:
Heat milk, sugar and cherries in medium saucepan over medium heat. Bring to simmer, remove from heat, cover and let steep for 10 minutes.
Scrape pulp from vanilla bean and add to milk. Whisk to combine. Pour mixture over couscous in bowl and add yogurt. Stir to combine.
Divide evenly among 6 custard cups, sprinkle with cinnamon and refrigerate for 1 hour.
Cuban Pork Roast Sandwich


Ingredients:
olive oil, limes, garlic, oregano, salt, pepper, rum, white wine vinegar, garlic cloves, lemon zest, lemon juice, saffron thread, sea salt, fresh ground pepper, olive oil, yellow onions, French baguettes, romaine lettuce, fresh cilantro

Directions:
Prepare Pork for Slow Cooking (1 day]:
Combine marinade ingredients.
Stab the pork all over to allow for better marinade penetration.
Marinade pork for 12-24 hours.
Remove from marinade and bring to room temperature (reserve marinade for later].
Heat large skillet with a small amount of olive oil until smoking hot.
Sear pork on all sides in skillet.
Leave the pan alone and keep it for cooking onions later.
Place pork in roasting pan, and pour marinade into pan (ideally pan should be about 3 inches wider/longer then pork.].
Loosely tent pan with foil.
Slow Cook Pork (preferably use Traeger pellet grill]:
Place in 300 degree oven (or preferably Traeger pellet grill].
Cook for 2 hours tented.
Reduce heat to 250.
Cook for 1 more hour uncovered, basting every 20 minutes with marinade.
Turn Pork over and cook for 1 more hour, basting every 20 minutes with marinade.
Your cooking time will vary depending on meat and pan size. Uncovering the pan is done to reduce the marinade. Your goal is to use most of the marinade but not to burn it. You will still have considerable burnt and caramelized pieces at the end of the cooking cycle. Re-cover the pan if necessary, to preserve liquid. The pork should basically fall apart by the end of the cooking cycle.
Remove pork, cover with foil and let sit for 30 minutes.
Pull the pork apart into medium sized chunks with claws.
Aioli (prepare while cooking pork and refrigerate]:
Soak white bread in vinegar.
Place it in a kitchen aid mixer with all remaining ingredients EXCEPT olive oil.
Whip on medium setting until thoroughly blended.
Slowly drizzle in NON-Extra virgin (regular] Olive Oil.  Increase speed of the mixer as it begins to emulsify and turn into a mayonnaise-like consistency.
Place in refrigerator.
Caramelize Onions (Prepare while letting the pork rest]:
Cut onion into thick slices (about 1/2 inch wide].
Heat pan used for searing pork over Medium/low heat adding a little olive oil.
Add onion to pan.
Slowly caramelize onions, stirring occasionally. Onions should be soft and browned, but not burnt.
Prepare the sandwich:
The original used a harder roll sliced completely in half. I use a Bahn Mi roll cut more like a Philly steak sandwich bun. I get my buns at Q Bakery in Columbia City. This allows me to stuff the sandwich and not have a complete mess.
Cut roll and LIGHTLY toast inside.
Spread Aioli generously on inside.
Add some cilantro, a branch of romaine, a few jalapeños, some caramelized onions, and stuff with pork.
Finally, eat the best sandwich ever.
Organic Macaroni and Cheese


Ingredients:
medium cheddar, macaroni, butter, all-purpose flour, skim milk, dry mustard, fresh ground black pepper, salt

Directions:
Preheat oven to 375° F (190° C]. Lightly grease an 8-inch square (2 L] baking dish.
In small bowl, stir together bread crumbs and 1/2 cup (125 mL] of the cheese. Set aside for the topping.
Cook macaroni according to package instructions. Drain. Rinse under cold water and drain again. Return to pot. Set aside.
In saucepan, melt butter over medium high heat. Add flour and cook for 5 minutes, stirring constantly. Slowly whisk in milk until smooth. Whisk in dry mustard. Cook for 5 to 10 minutes, stirring constantly, or until sauce thickens. Remove from heat and stir in remaining cheese. Season with salt and pepper.
Stir sauce into cooked pasta and turn into prepared baking dish. Sprinkle evenly with topping. 6. Cover with sheet of lightly greased aluminum foil. Bake, covered, for 25 minutes. Remove foil and continue baking for 10 to 15 minutes, or until top is golden and sauce is bubbling. Let stand 5 minutes before serving.
Molasses Peanut Rewards Dog Treats


Ingredients:
molasses, peanut butter, water, old fashioned oats, whole wheat flour

Directions:
Preheat oven to 350., Whisk together the molasses, peanut butter, water, and vegetable oil., Combine the oats and flour. Slowly add to the wet ingredients., Mix thoroughly, drop tablespoonfuls onto a baking sheet, and press down., Bake for 25-30 minutes or until firm., The treats will keep well up to 2 weeks in an airtight container.
My Mama's Lamb Stew


Ingredients:
lamb stew meat, flour, olive oil, garlic cloves, shallot, onion, beef broth, carrots, lemon juice, rosemary, green beans

Directions:
Place meat pieces in large gallon size Ziploc bag.
In small bowl, mix flour and McCormick's Montreal Seasoning. Reserve 1 TBS.
Sprinkle flour mixture over meat, seal and shake, re-open and sprinkle remaining flour mixture over meat, seal and shake until covered evenly.
In a large dutch oven, saute the garlic, shallots and onion in olive oil until tender. Add meat, and brown on all sides (add more olive oil if necessary].
Add beef broth (deglaze bottom of dutch oven if necessary], potatoes, carrots, 3 TBS of the lemon juice and rosemary. Bring to a boil, reduce heat, cover and simmer 50 minutes.
Place 3/4 cup frozen peas or 1 cup frozen green beans snapped into 1" pieces in the pot.
Mix remaining 1 TBS of flour mixture with 1 TBS lemon juice and add to the pot stirring thoroughly. Bring to a boil stirring occasionally. Reduce heat and serve.
Star's Cabbage Rolls


Ingredients:
ground beef, onion, celery, cabbage leaves, water, cooked rice, horseradish, prepared mustard, egg, tomato puree, sour cream

Directions:
Heat oven to 350ºF.
Brown meat and onions in drippings over low heat.
Remove from heat.
Mix thoroughly, celery, rice, horseradish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water; drain.
Place mixture in leaves.
Roll.
Fasten with toothpicks.
Place close together in greased baking dish.
Mix water and tomato puree.
Pour over cabbage rolls.
Cover.
Bake 30 minutes.
Remove cabbage rolls.
Pour sour cream into liquid remaining.
Serve over cabbage rolls.
Dill Dip


Ingredients:
sour cream, mayonnaise, dill weed, seasoning salt, onions, parsley

Directions:
Blend and chill., Best if chilled overnight., Very easy to double.
Homestyle Beef Brisket


Ingredients:
water, ketchup, garlic powder, ground black pepper, beef brisket

Directions:
Preheat oven to 325 degrees. In 13x9-in baking or roasting pan, add soup mix blended with water, ketchup, garlic powder, and pepper.
Add brisket; turn to coat.
Loosely cover with aluminum foil and bake 3 hours or until brisket is tender. If desired, thicken gravy.
Yogurt-Herb Dip (Low-Carb)


Ingredients:
large-curd cottage cheese, plain yogurt, dill, chives, parsley, garlic clove, salt, black pepper

Directions:
"In a small bowl stir together the cottage cheese, yogurt, dill, chives, parsley, garlic, salt, and pepper.  Cover and chill for 1 hour to 24 hours.  Serve with vegetable dippers."
Chrysanthemum


Ingredients:
"soda water"

Directions:
"Combine all ingredients, shake and serve over ice."
Spanish Rice With Beef


Ingredients:
garlic cloves, onion, recaito, turmeric, green onion, fresh cilantro, pepper

Directions:
In a large skillet, cook ground beed over med heat, stirring occasionally, until browned, about 10 minutes.
Drain off fat.
Transfer beef to paper towel lined plate, wrapped with foil to keep warm.
In same skillet, heat oil.
Add onion and garlic, cook, stirring until tender, about 5 minutes.
Stir in rice, recaito sauce and turmeric, cook, stirring, for 2 minutes.
Add broth.
Reduce heat to low, cover and simmer until rice is tender, about 10 minutes.
Return beef to skillet.
Stir in remaining ingredients, cook uncovered, stirring frequently, until heated through, about 5 minutes.
Homemade Ice Cream in a Coffee Can


Ingredients:
rock salt, half-and-half, vanilla, sugar, sugar, instant pudding mix

Directions:
Additional supplies needed:  A 1 lb coffee  can and a 3 lb coffee  can.
Mix the first three basic ingredients together (not including rock salt] and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.
Whole Wheat Brownies
Category: desserts
By Jenny Hardesty

A double dose of chocolate in these whole wheat brownies.

Ingredients:
4 (1 ounce) squares semisweet chocolate
½ cup butter
1 cup white sugar
2 each eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup whole wheat flour
1 cup dark chocolate chips
¾ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan. Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes. Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 407.2
Fat: 24.7 g
Saturated fat: 11.7 g
Carbohydrates: 47 g
Sugars: 35.1 g
Dietary fiber: 3.8 g
Protein: 5.7 g
Cholesterol: 57.1 mg
Sodium: 138.5 mg
Mushroom Cheese Puff Spirals


Ingredients:
mushroom stems and pieces, onion, bacon

Directions:
Process first five ingredients in food processor til blended and chopped.
Unroll crescent roll dough and separate into four rectangles. Press perforations together.
Spread each rectangle with cream cheese mixture. Roll each up jelly-roll style starting with long sides. Cut each roll into 5 slices. Place on ungreased cookie sheet.
Bake in 425º oven for 8-11 minutes. Makes 20 appetizers. Serve warm.
Shamrock Shakes
Category: drinks
By Julie Kimball Fitzgerald

This has become a St. Patrick's Day tradition in our house. The kids love it, and so do I.

Ingredients:
2 cups vanilla ice cream
1 ¼ cups milk
¼ teaspoon mint extract, or more to taste
9 drops green food coloring
2 tablespoons chocolate syrup, or to taste  (Optional)
2 tablespoons whipped cream, or to taste  (Optional)
½ teaspoon green decorator sugar, or to taste  (Optional)

Directions:
Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth. Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 large shakes

Calories: 412
Fat: 18.7 g
Saturated fat: 11.8 g
Carbohydrates: 52.5 g
Sugars: 45.4 g
Dietary fiber: 1.4 g
Protein: 10.1 g
Cholesterol: 70.3 mg
Sodium: 182.7 mg
Holiday Honey Pecan Pie


Ingredients:
eggs, butter, brown sugar, white sugar, white flour, honey, milk, pecans, whole pecans

Directions:
Preheat oven to 300 degrees.
Beat your 3 eggs until foamy, add the butter, brown sugar, white sugar, white flour, honey, milk and crushed pecans. Blend well.
Add everything to your pie crust. Use the whole pecans to decorate the top of the pie in whatever design you like.
Bake at 300 degrees for 55 minutes or until the top of the pie starts to crack. Cool completely before eating.
Get Hoppin' in the Kitchen This Easter


Ingredients:
butter, margarine, marshmallows

Directions:
In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1–inch pan coated with cooking spray. Cool slightly.
Using large circle cookie cutter, very small circle cookie cutter and rabbit head cookie cutter coated with cooking spray cut cereal mixture into shapes. For each rabbit, attach one rabbit head shape to top of large circle shape with frosting. Attach one small circle for tail to each. Decorate with frosting and/or candies. Best if served the same day.
Microwave Directions:In microwave–safe bowl heat chocolate morsels, butter and marshmallows on High for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
Just Peachy Individual Hand Pies


Ingredients:
butter, cornstarch, sugar, cinnamon, salt, lemon juice, egg, sugar

Directions:
Melt butter in a skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side. Fold dough over filling; press edges together to seal.
Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.
Teriyaki Tofu


Ingredients:
extra firm tofu, zucchini, ketchup, soy sauce, garlic clove

Directions:
Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce.  Cube tofu.  Slice yellow squash and zucchini.  Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes.
Grill mixture until vegetables are done.  (on a George Foreman grill I do 5 minutes, flip, 3 minutes].
Serve over rice.  Pour excess sauce over all, if desired.
Granny's Veggie Spread
Category: appetizers-and-snacks
By Chelsea

My grandmother was a great Southern cook, and this was one of her recipes, so this recipe is very special to me. I hope you all enjoy it as much as all of us do.

Ingredients:
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 (16 ounce) jar mayonnaise
1  cucumber, peeled and finely chopped
1  green bell pepper, seeded and finely chopped
1  tomato - peeled, seeded and finely chopped
1  carrot, finely chopped
1  onion, finely chopped

Directions:
Sprinkle the gelatin over the cold water in a bowl; let stand until softened, about 1 minute. Stir in the mayonnaise until smooth. Stir in the cucumber, green bell pepper, tomato, carrot, and onion. Cover and chill in the refrigerator for 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 cups

Calories: 218.7
Fat: 22.6 g
Saturated fat: 3.4 g
Carbohydrates: 4 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 1.1 g
Cholesterol: 10.8 mg
Sodium: 166.9 mg
Nanaimo Bars III
Category: desserts
By MARTHA J PAUL

Because it's three layers, this sounds hard but it's worth it.  My son is famous for making and taking these in to work.  I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.

Ingredients:
½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1  egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds  (Optional)
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

Directions:
In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 8x8-inch pan

Calories: 310.5
Fat: 19.6 g
Saturated fat: 11.2 g
Carbohydrates: 34.1 g
Sugars: 26.1 g
Dietary fiber: 2.1 g
Protein: 2.8 g
Cholesterol: 47.3 mg
Sodium: 160.1 mg
Vegetarian Panang Curry


Ingredients:
canola oil, shallot, fresh ginger, garlic cloves, peanut butter, turmeric, ground cumin, Thai red curry paste, water, coconut milk, lime zest, brown sugar, maple syrup, sea salt, extra firm tofu, sweet potato, kale, fresh lime juice, roasted cashews

Directions:
Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
Garnish with cashews and serve over rice or quinoa.
Sausage, Potato and Carrot One-Dish Supper


Ingredients:
Italian sausage, carrots, water, lemon juice, ground pepper

Directions:
Put frozen sausages in a large frying pan (you'll need one with a lid].  As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes].
Drain the water.
Now brown the sausages over medium heat in a bit of oil or cooking spray.  You have two choices: you can slice them first or after frying.  Note: when I used the Johnsonville Brats I didn't need to brown them.
Add the cut potatoes and carrots to the pan.
Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes], stirring occasionally.
When the vegetables are cooked, add the lemon juice and pepper to the pan and stir.  The lemon juice thickens and coats the food.
Serve and enjoy!
Spicy Shrimp Tacos
Category: trusted-brands-recipes-and-tips
By Mission Foods

Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.

Ingredients:
8  Mission® Small/Fajita Super Soft Flour Tortillas
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ cup diced fresh mango
½ cup diced red onion
½ cup fresh cilantro, coarsely chopped
1 tablespoon Sriracha sauce
½ cup Ranch dressing
Fresh lime wedges, as needed

Directions:
In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 tacos

Calories: 825.9
Fat: 44.1 g
Saturated fat: 7.6 g
Carbohydrates: 43.2 g
Sugars: 5.5 g
Dietary fiber: 2.5 g
Protein: 46.5 g
Cholesterol: 360.7 mg
Sodium: 2749.9 mg
Oven-Baked Spanish Chicken With Rice


Ingredients:
whole chicken, seasoning salt, black pepper, onions, green bell pepper, garlic, diced tomatoes, chicken broth, chicken bouillon powder, converted white rice, chili powder, cinnamon, cumin, green olives, cheddar cheese

Directions:
Heat oil in a large skillet over medium-high heat.
Season the chicken with seasoned salt (or white salt] and black pepper then add to the skillet.
Brown on both sides then remove to a plate.
Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using] saute until soft (about 3-4 minutes].
Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
Season with more seasoned salt and black pepper to taste.
Transfer to a large greased baking dish or roasting pan.
Top with the browned chicken pieces, then sprinkle the olives all over.
Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
Uncover then spoon picante sauce over the chicken.
To with with shredded cheddar cheese.
Return to oven to bake 3-5 minutes.
Cheesy Catfish Chowder


Ingredients:
butter, onion, chicken broth, water, celery, potatoes, milk, flour, salt, ground pepper, catfish fillets, cheddar cheese

Directions:
In a Dutch oven over medium heat, melt butter and saute the onion until tender.
Pour in chicken broth  and water.
Mix in celery, carrots, and potatoes.
Cook 10 minutes, stirring occasionally, until vegetables are tender.
In a small bowl, whisk together 1 1/2 cups of milk and all of flour.  Mix into the Dutch oven.
Mix remaining milk, celery salt, salt, and pepper into the Dutch oven.  Stirring occasionally, continue cooking the mixture about 10 minutes until thickened.
Stir the catfish into the mixture, and cook 5 minutes or until fish is easily flaked with a fork.
Mix in the cheddar cheese and cook another 5 minutes until cheese is melted.
Enjoy!
Sausage Soup


Ingredients:
olive oil, onion, boiling potato, mushroom, celery ribs, garbanzo beans, garlic clove, chicken broth, red wine vinegar, thyme, parsley, kale

Directions:
Heat oil in bottom of large soup pan. Sauté sausage and onion until onion is tender, and sausage is barely browned.
Add all other ingredients, except kale.  Simmer until just tender.
Add kale, simmer until tender.  Season with salt and pepper to taste and serve.
Couscous Salad


Ingredients:
couscous, butter, garlic clove, feta cheese, lemon juice, olive oil

Directions:
Put the couscous into a bowl, pour over the stock and cover immediately. Leave to steam for 5 minutes. While the couscous is steaming melt the buter in a pan and fry the garlic and cooked vegetables until warmed through.
Fluff the couscous with a fork and add the vegetables and feta cheese. Mix together and drizzle with lemon juice and olive oil to tast.
Serve with roasted lamb and a green salad.