xiaoxl/recipe_data huggingface dataset:
Zesty Lemon Loaf
Category: desserts
By Kathleen C

This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon salt
1 cup butter
2 cups sugar
4  eggs
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
3 tablespoons grated lemon zest
1 ¼ cups buttermilk
½ cup fresh lemon juice
¾ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans. Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans. Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack. Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 2 loaves

Calories: 283.8
Fat: 10.5 g
Saturated fat: 6.3 g
Carbohydrates: 44.1 g
Sugars: 29.1 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 62.2 mg
Sodium: 173.9 mg
Caramelized Onions With Apples and Carrots


Ingredients:
canola oil, onion, apple, carrots, water

Directions:
Place the oil and onions in a medium skillet.  Cook slowly, stirring occasionally, over medium-low heat until brown, 15 minutes.
Add the apples carrots, and water.  Cover and continue to cook slowly until the carrots are tender, 5 to 7 minutes.
Puree some of the onion mixture in a blender or food processor for the baby and serve the rest as is to your family.  Makes 2 cups.
Meatloaf on the Grill


Ingredients:
ground pork, ground turkey, eggs, fresh mushrooms, garlic, basil, Worcestershire sauce

Directions:
Preheat and outdoor grill for medium heat.
In a large bowl, using your hands, mix together all ingredients.
Be careful not to over-mix as the meatloaf will be a little tough.
Pat evenly into a 9 inch pie plate.
Place the pie plate onto a cookie sheet and then place onto the grill grate.
Close the lid, and cook for 30-45 minutes, until no longer pink.
(The meat cooks faster on the grill than in the oven.].
Watermelon Cooler (By Paula Deen)


Ingredients:
seedless watermelon, lemon, zest of, cold water, sugar, watermelon wedges

Directions:
In a food processor blend the watermelon, sorbet and lemon zest until very smooth.
Add in sugar if needed and blend again.
Stir in 1-1/2 cups cold water.
Cover and refrigerate until cold.
Serve in tall glasses filled with ice.
Garnish with small watermelon wedges.
Green Curry With Cod and Green Beans


Ingredients:
cod, green curry paste, unsweetened coconut milk, chicken broth, green beans, kaffir lime leaves, fish sauce, palm sugar, Thai basil, red chili pepper

Directions:
Cut the fish into bite-size chunks and set aside.
Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add the rest of the curry paste and cook, pressing and stirring with a wooden spoon or spatula, to soften the paste and mix it in with the oil, until fragrant, 1 to 2 minutes. Add the coconut milk and broth and bring to a simmer. Add the green beans and half the lime leaves (if using] and stir well.Gently simmer, stirring occasionally, until the green beans are almost tender, about 4 minutes. Add the cod, stir, and cook until the fish is just about done, about 2 minutes. Add the fish sauce and sugar and stir to combine. Remove from the heat.
Tear the basil leaves in half, and stir them into the curry, along with the remaining lime leaves (if using].  Let rest for 5 minutes to allow the flavors to develop. Serve hot or warm with rice or noodles, garnished with the chile slices (if using].
Ranch Ham Roll-Ups


Ingredients:
cream cheese, green onions, flour tortillas, deli ham

Directions:
In a small bowl, beat the cream cheese and salad dressing mix until smooth.
Add onions; mix well.
Spread about 3 tbs of mixture over each tortilla, top each with two ham slices.
Roll up tightly and wrap in plastic wrap.
Refrigerate until firm.
Unwrap and cut into 3/4 inches slices.
Put in small platers & decorate with parsley.
Cooking time has 1 hour chilling time.
Now That's What I'm Talkin' About! Baked Beans


Ingredients:
great northern beans, bacon, onion, sauerkraut, garlic cloves, tomato sauce, liquid smoke

Directions:
Mix all ingredients and place in a casserole dish., Bake, uncovered at 375F for 25-35 minutes or until thick and hot.
Phena's Beef Delight #A1


Ingredients:
boneless beef chuck roast, butter, mayonnaise, garlic, mushroom, butter, puff pastry, butter, salt, ground black pepper, garlic powder, prepared yellow mustard, low sodium beef broth, cooking sherry

Directions:
Preheat oven to 425 degrees.
Rub beef with 2 Tbsp. softened butter and mayonnaise (all sides].
Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes.
Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned].
Melt 2 Tbsp. butter in medium saucepan, over medium heat. Add onions, garlic and mushrooms. Cook until onions are translucent,  about 5 minutes, stirring occasionally. remove from heat.
Remove beef from oven, reserve juice from pan. Place beef on a plate and let cool.
In a medium bowl, add 2 Tbsp. softened butter, pate, garlic powder, mustard, 2 Tbsp. A1, salt and pepper. Mix well together until it become a spreadable consistency.
Set oven temperature to 450 degrees.
Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides], place 2nd puff pastry sheet over top of beef. Bring all ends of puff pastry together to seal by pinching the ends. Cut a few slits on top of puff pastry. Brush puff pastry with egg yolk. Bake in oven for 20 minutes, then lower temperature to 425 degrees. Let bake for another 45 minutes or until pastry is golden brown.
In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp. A1 sauce. Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes]. Remove from heat and strain into a bowl.
Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy!
Whole Wheat All-Purpose Baking Mix


Ingredients:
wheat flour, sugar, baking powder, table salt, vegetable shortening

Directions:
Mix the flour, sugar, baking powder, and salt in a stand mixer or by hand until well blended.
Add vegetable shortening and mix until completely incorporated.
Store in refrigerator or freezer for best results.
Kk's Cream of Crab Soup


Ingredients:
butter, onions, flour, chicken broth, dry sherry, pepper, salt, heavy cream, Tabasco sauce, cayenne, sugar, tomato paste

Directions:
Gently remove cartilage from crab meat.
Melt butter in a 2-3 quart sauce pan.
Add the onion and cook 3-4 minutes - until translucent.
Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes].
Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
Use a little of the liquid to thin the tomato paste and stir it back into the soup.
Cook on med-low heat until thickened, but do not let it boil.
Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
Heat gently another 5 minutes and serve.
Serving suggestion:  make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.
Easy Chicken Tetrazzini


Ingredients:
reduced-calorie margarine, scallion, button mushrooms, all-purpose flour, garlic powder, black pepper, fat-free chicken broth, nonfat milk, skinless chicken breast, pimiento, cooking sherry, parmesan cheese, spaghetti

Directions:
Melt margarine in a large saucepan over medium-high heat.
Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
Stir in cheese and add cooked spaghetti; toss gently.
Yields about 1 cup per serving.
Thai Dipping Sauce


Ingredients:
sugar, water, white vinegar, garlic, fish sauce, lime juice, carrot

Directions:
Combine sugar water and vinegar in a small saucepan.  Bring to a boil and boil for 5 minutes.
Reduce heat.  Stir in garlic, fish sauce and chili sauce.  Simmer for 2 minutes.
Remove from heat.  Cool and add lime juice and shredded carrot.
Chicken and Chorizo Stew (Slow Cooker)


Ingredients:
olive oil, onions, garlic cloves, salt, boneless skinless chicken thighs, low sodium chicken broth, diced fire-roasted tomatoes, chorizo sausage, minute tapioca, chipotle chiles in adobo, brown sugar, frozen corn, black beans, ground black pepper

Directions:
Heat the oil in a nonstick skillet over medium heat until the oil is shimmering.  Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours].
Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
Stir in the corn & black beans.  Let stand about 15 minutes until they are heated through.
Season with salt & pepper to taste.  Serve.
Cherry Bonbon Cookies


Ingredients:
maraschino cherries, butter, powdered sugar, flour, salt, milk, vanilla, powdered sugar

Directions:
Drain the cherries and place on paper towels to dry.
Beat butter until creamy.
Gradually add 3/4 cup powdered sugar, beating well.
Stir in flour, salt, milk and vanilla.
Shape into 24 balls.  Press each ball around a cherry, covering completely.
Place on ungreased cooke sheets.
Bake at 350 degrees for 18-20 minutes.  Transfer to a wire rack to cool completely.
Roll each cookie in powdered sugar to coat.
Zippy Egg Casserole


Ingredients:
pork sausage, seasoned croutons, cheddar cheese, swiss cheese, monterey jack pepper cheese, eggs, half-and-half, milk, dry mustard, onion

Directions:
Cook sausage over medium-high heat until brown. Drain and crumble.
In a lightly greased 13 X 9 casserole, arrange the croutons in a single layer. Layer with cheddar cheese, swiss cheese and pepperjack cheese. Top with the cooked sausage.
In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour over the sausage. Cover and refrigerate overnight.
Bake in a 350 degree oven for 45-60 minutes. Let sit before serving.
Chicken Pizza Wrap


Ingredients:
cheddar cheese, mushroom stems and pieces

Directions:
Preheat oven to 350 degrees.
Cut or shread chicken into small pieces.
On a cookie sheet, unroll the Recipe Creation dough.
Spoon pizza/spaghetti sauce onto the dough and spread evenly over all of the dough.
Even layer the mushrooms, chicken and cheese.
Start rolling the dough over itself from one of the longest sides.  When you roll it approximately half way, take the other edge and overlap it to create a complete "log".
Bake at 350 degrees for 15-20 minutes.
Bistro Salad A La Cafe Flo


Ingredients:
bacon, potatoes, garlic, Dijon mustard, extra virgin olive oil, salt, fresh ground pepper, arugula, green leaf lettuce, eggs

Directions:
Cook bacon over moderate heat until crisp, transfer to paper towels using a slotted spoon.
Remove 2 tbls bacon drippings for later use.
Cook potatoes in remaining drippings over medium heat until tender and golden, transfer to paper towels.
While potatoes are cooking, combine garlic, oil, vinegar,mustard, salt and pepper.
Fry eggs in reserved bacon drippings over low heat.
Combine bacon, potatoes and salad greens, add dressing and mix.
Divide salad between 4 serving plates and top each with 2 eggs
Artichoke Leaves With Parmesan-Basil Aioli


Ingredients:
artichokes, lemon, mayonnaise, parmesan cheese, fresh basil, lemon juice, garlic, pepper, fresh parsley

Directions:
Cut the stems of the artichokes off flush with the bottom of the leaves. Trim about an inch off the top end. Remove the small-funky leaves from around the bottoms and trim the remaining leaves with scissors to remove the thorns on the top. To prevent discoloration, rub all of the cut surfaces with the lemon. Cook in a steamer with the lemon you used to rub the artichokes with until tender and leaves can be pulled off easily, 45 minutes to 1 hour. Let cool.
Combine the mayonnaise (Best Foods brand if you are on the west coast or Hellman’s if you are on the east], Parmesan, basil, lemon juice, garlic, and pepper in a small bowl. Refrigerate until chilled.
Remove the leaves from the artichokes, starting at the base, until the center is reached. For this dish you will only be using the leaves sturdy enough to hold the aioli, but save the less sturdy ones for your chef’s treat after the guests go home. Using a spoon, scrape off the choke and discard. Cut off any tough areas on the bottom of the hearts. Finely chop the hearts and add to the mayonnaise mixture.
Place 1 teaspoon of the mayonnaise mixture on each artichoke leaf and arrange leaves in an eye pleasing manner on a platter or tray. Garnish with the parsley.
Weeknight Roasted Brussels Sprouts


Ingredients:
Brussels sprouts, olive oil, kosher salt, fresh ground black pepper

Directions:
1. Preheat oven to 425*F.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 15 to 20 minutes, shaking pan every 4 to 6 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
My Note:   I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside], the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness what so ever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again!
This time, The only difference is that I sprinkle a few cloves of minced garlic on top as the sprouts roast, which is delicious--the roasted garlic is sweet and compliments the sprouts without overpowering them. Also, I usually parboil the sprouts first (for 2 minutes]. This draws out bitterness, and cuts down on roasting time (25 minutes to nicely blackened].
Do it just long enough for the outer leaves to turn brown/crispy, about 15 minutes. So easy, so delicious. Sometimes I sprinkle balsamic vinegar on top.
Cranberry Wild Rice


Ingredients:
onion, butter, whole berry cranberry sauce, celery

Directions:
Cook onion in butter in 10" skillet until tender but not brown.
Break up cranberry sauce with a fork and add enough water to cranberry sauce to make 4¼ cups.
Add cranberry sauce, rice and seasoning packets to skillet; stir. Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed; about 25 minutes. Stir in celery. Serve.
Crab Stuffed Flounder
Category: main-dish
By DThomRN2

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Ingredients:
1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3  crushed saltine crackers
1  egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1  egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter. Bake the fillets at 400 degrees for 15 minutes. While the fish is baking, lightly beat the egg yolk in a small bowl.  Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Prep time: 10 mins
Cook time: 21 mins
Total time: 31 mins
Yields: 6 servings

Calories: 308.2
Fat: 21.2 g
Saturated fat: 7.1 g
Carbohydrates: 2.2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 26.5 g
Cholesterol: 126.7 mg
Sodium: 407.7 mg
Greek Potato Salad II


Ingredients:
small red potatoes, red onion, kalamata olives, capers, hard-boiled eggs, garlic, oregano, red wine vinegar, olive oil, feta cheese, cilantro, parsley

Directions:
Steam potatoes in batches, covered, for 6-8 minutes, or until just tender and, in a large bowl, combine with the onion, olives, capers, and hard-boiled eggs.
Boil garlic for 5 minutes and peel it.
In a blender, puree garlic with oregano, vinegar and oil.
Add feta and blend dressing until it is combined well.
Toss potatoes with dressing and cilantro and season to taste.
Sin Pie


Ingredients:
walnuts, all-purpose flour, light brown sugar, unsalted butter, unsalted butter, powdered sugar, eggs

Directions:
For Crust.
preheat oven to 350 degrees.
Finely grind walnuts with flour and brown sugar in food processor; blend in melted butter.
Turn mixture into 10-inch pie plate, pressing into bottom and sides.
Bake until lightly browned, about 10 minutes; cool.
For Filling.
Using electric mixer, cream butter with powdered sugar.
Blend in chocolate and liqueur.
Beat in eggs, one at a time.
Pour into crust; chill well.
Just before serving, garnish with whipped cream and toasted almonds.
Coconut Oil Popcorn
Category: appetizers-and-snacks
By MaggieN

One of my favorite snacking alternatives.

Ingredients:
2 tablespoons coconut oil
¼ cup unpopped popcorn
sea salt to taste

Directions:
Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 large servings

Calories: 212.8
Fat: 15.2 g
Saturated fat: 12.6 g
Carbohydrates: 18.5 g
Sugars: 0.3 g
Dietary fiber: 3.6 g
Protein: 3 g
Sodium: 160.8 mg
Very Poor Man's Lobster


Ingredients:
lemon juice, butter, paprika

Directions:
Make 3 slits with knife into fish fillet.
Place fish fillet in broil pan and sprinkle with the breadcrumbs, lemon juice, paprika and 3 pats of butter.
Broil fillet for 7-8 minutes.
Turn over, make 3 more slits and repeat with the bread crumbs, lemon juice, paprika and 3 more pats of butter; and broil another 7-8 minutes.
Serve with browned butter; french fries or rice, and cole slaw.
Drop Mix Candy


Ingredients:
miniature marshmallows, peanuts, chunky peanut butter

Directions:
Melt almond bark., Stir in all ingredients., Drop by teaspoonfuls onto wax paper and allow to dry.
Citrus Rum Collins


Ingredients:
lime, sugar

Directions:
Place the lime wedges in the bottom of a highball glass. Add the sugar and muddle the limes with the sugar (crush the limes and sugar together].
Pour in the citrus rum and stir well. Fill glass with ice.
Top up with club soda.
Stir gently.
Garnish with additional lime slices if desired.
Delicious Chicken Casserole
Category: meat-and-poultry
By DONNAPF1

Chicken, soup, rice and sour cream make a meal everyone likes.  The first time I made this we had company for dinner. Everyone had second helpings.

Ingredients:
4  skinless, bone-in chicken breast halves
2 stalks celery, cut into thirds
½ teaspoon salt
⅛ teaspoon pepper
1 cup cooked rice
6 ounces sour cream
2 (10.5 ounce) cans condensed cream of chicken soup
¼ teaspoon celery salt
⅛ teaspoon onion powder
¼ teaspoon garlic powder
salt and pepper to taste
2 cups crushed buttery round crackers
½ cup butter or margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces. In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top. Bake in preheated oven for 30 to 35 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 385
Fat: 26 g
Saturated fat: 12.5 g
Carbohydrates: 21.1 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 16.3 g
Cholesterol: 79.4 mg
Sodium: 967.3 mg
Tomato & Basil Tuna Melts


Ingredients:
olive oil, red capsicums, tomatoes, mozzarella cheese, fresh parsley, fresh basil

Directions:
Drizzle oil over cut surface of foccacia and grill until golden., Combine capsicum or tomato with cheese & parsley., Turn foccacia over & top with tuna and cheese mixture, grill until golden.
Vegetarian Shepherd's Pie


Ingredients:
potatoes, garlic cloves, olive oil, onion, garlic cloves, vegetarian ground beef, vegetarian worcestershire sauce, light sour cream, soymilk, paprika

Directions:
Toss the potatoes and garlic cloves into a pot of boiling water and boil until potatoes are just tender.
While the potatoes and garlic boil, add the oil and onion to a pan on medium heat and cook until onions are transparent; add the garlic, ground beef substitute, and frozen peas.  Simmer until peas are no longer frozen.  Add Worcestershire sauce, fresh ground pepper, and salt, if needed, to taste.  Set aside.
When potatoes are tender, drain well and mash (with garlic], add sour cream, shredded cheese, and milk, and mash again.  Add salt and pepper to taste.
In a 9" deep dish baking dish (I use a round glass dish], first add the ground beef mixture, and pat down.  Pour the creamed corn over, and spread evenly.  Dollop the mashed potato and carefully spread evenly.  Sprinkle with paprika.  Cook at 375 for 45 minutes, or until the centre is hot and creamed corn is just starting to bubble through.
Chocolate Banana Tofu Mousse/Dessert


Ingredients:
silken tofu, bananas, vanilla extract, light brown sugar, salt, raspberry vinegar

Directions:
Melt chocolate chips in a double boiler or in microwave.
Place tofu and 1/4 of banana chunks in blender or food processor and puree.
Add remaining banana in small batches and process until smooth.
Add vanilla, brown sugar, salt and vinegar and blend.
Add melted chocolate chips (will be warm], pureeing until smooth and uniform texture.
Adjust brown sugar to taste.
Transfer to container and cover.
Chill at least 2 hours prior to serving.