xiaoxl/recipe_data huggingface dataset:
Simple Pickled Garlic


Ingredients:
garlic, white distilled vinegar, granulated sugar, salt

Directions:
Peel cloves; if large, cut in half lengthwise.
In a non-reactive saucepan, combine vinegar, sugar and salt.
Bring to boiling and stir until sugar dissolves.
Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
Remove from heat; let cool.
Store in tightly covered jar in refrigerator for 3 months or longer.
To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
Brussels Sprouts With Lemon & Parmesan


Ingredients:
Brussels sprout, parmesan cheese

Directions:
Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.
Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.].
Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.].
Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.
Garlic Mushroom Soup


Ingredients:
water, marsala wine, low sodium soy sauce, butter, garlic, portabella mushrooms, shiitake mushrooms, carrots, celery, green onion, sweet onion, bay leaves, pepper, garlic powder, onion powder

Directions:
Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft.
Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
Add salt to taste. And serve to your preference.
Quick Apple Crisp


Ingredients:
granny smith apples, sugar, cinnamon, butter, margarine, vanilla ice cream

Directions:
Preheat oven to 350°F Peel, core and slice apples. Cut apples in half. Place apples in a baking dish.
Combine cake mix, sugar, cinnamon, butter and nuts in a bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
Bake 35-40 minutes or until apples are tender.
Serve warm with ice cream or whipped topping, if desired.
Fresh Bean Casserole


Ingredients:
green beans, mushrooms, light butter, kosher salt, fresh ground pepper

Directions:
Preheat oven to 350°F.
Cut the ends off the green beans, then cut each bean in half. Boil green beans until somewhat soft, at least 5 minutes at a full boil. Beans should still have a bit of crunch to them, since cooking in the oven will continue to soften them.
Drain beans from hot water and immerse in cold water to stop the cooking process. Drain beans again and set aside.
Saute mushrooms in butter just long enough to soften slightly, then remove from heat.
Season beans with salt and pepper. Layer beans, undiluted mushroom soup, and mushrooms in a casserole pan. Make sure there's a layer of mushroom soup over the top of the beans.
Bake at 350°F for 30 minutes or until hot.
Top with fried onions and cook for another 5 minutes or until golden brown.
Brie Pie (Tourte Au Brie)


Ingredients:
flour, butter, margarine, water, eggs, nutmeg, salt

Directions:
The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust].
Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust]. Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
Beat 1 egg together with the liquid cream and pour over the brie slices.
Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
Bake at 350°F (180°C] for 25 minutes. Serve warm with a green salad.
Chocolate Chip Cookies


Ingredients:
butter, sugar, brown sugar, pure vanilla extract, eggs, all-purpose flour, baking soda, salt, baking powder, cream of tartar

Directions:
Heat oven to 350°.
Mix butter, sugars, vanilla and eggs in large bowl.
Stir in flour, soda, salt, baking powder and cream of tartar.
Stir in chocolate chips.
Drop with a #40 scoop (mini ice cream scooper] about 2" apart onto an ungreased baking sheet.
Bake 12-15 minutes or until light brown.
Cool slightly; remove from baking sheet. Cool on wire rack.
Creme De Cassis (Currant Liqueur)


Ingredients:
currants, eau de vie, vodka, sugar, eau de vie, vodka

Directions:
You will also need: 2 Quart mason jars.
Phase one:
Remove currants from stems and wash.
Fill two quart jars with currants three-quarters of the way to the top.
Pour eau de vie or vodka over the currants until the jars are nearly full.
Seal jars and let sit.
Note: currents are usually available at the end of July; they should sit in the jars until early December.
Phase Two:
In early December (or in 4 to 6 months], empty the contents of the two jars into a sauce pan.
Bring to a boil.
Strain the juice.
Measure the quantity of juice.
For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes].
Pour into sterilized jars or bottles.
Seal.
Note: It is ready to drink at this stage, but it only gets better as it sits.
Quick and Easy Salmon Salad
Category: salad
By NomNomNomz

A quick and easy salmon salad, full of flavor. Can be eaten as a side or spread over baguette slices and topped with fresh cucumber. Created and tested after reviewing all salmon salad recipes and reviews. Yum!

Ingredients:
3 stalks celery, finely chopped
1 (8 ounce) can skinless, boneless salmon, drained and flaked
⅓ small red onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon chili powder
1  green onion, finely chopped

Directions:
Mix celery, salmon, red onion, mayonnaise, chili powder, and green onion together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 154.2
Fat: 9.8 g
Saturated fat: 1.7 g
Carbohydrates: 2.3 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 13.7 g
Cholesterol: 27.6 mg
Sodium: 275.2 mg
Bacon Egg Phyllo Mini " Pies"


Ingredients:
bacon, phyllo pastry, butter, eggs, tomatoes, cheddar cheese, fresh chives, fresh coarse ground black pepper

Directions:
Preheat the oven to moderately hot (200°C]. Grease a 12 hole (1/3 cup capacity] muffin pan.
Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
Just before serving, sprinkle with chives and pepper.
Special Salmon Supper


Ingredients:
salmon fillets, salt, onion, lemon, garlic clove, cucumber, mayonnaise

Directions:
Salt salmon to taste.
Arrange onion and lemon slices, spices and garlic in a well-greased casserole. Place salmon skin side up over the seasonings.
Cover tightly and bake in a moderate oven, 350 degrees for 1 hour. Chill.
Place on a serving platter and remove skin carefully.
Garnish with mayonnaise and cucumber slices.
Serves 6.
Carole's Coleslaw


Ingredients:
Miracle Whip, sugar, Dijon mustard, white wine vinegar, celery seed, kosher salt, black pepper, raisins

Directions:
Mix the dressing ingredients together well in a bowl, using a whisk.
Pour into a jar with a lid and refrigerate for several hours to blend the flavors.
In a large bowl add the coleslaw mix, dressing and raisins and mix gentley until the coleslaw mix is coated evenly with the dressing. Let stand in the refrigerator for about 30 minutes and then serve.
Pasta Pancake


Ingredients:
eggs, 1% low-fat milk, parmesan cheese, corn

Directions:
Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked].
Preheat oven to 300°F.
Warm leftover spaghetti sauce in sml pan over low heat.
Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.
Crispy Digestive Biscuits


Ingredients:
whole wheat flour, wheat germ, baking soda, salt, sugar, butter, water, vanilla extract

Directions:
Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
Combine the water and vanilla and drizzle over the dry mixture.
Blend until the dough can be packed together.
Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch] thick.
Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
Cool and store in an airtight container at room temperature.
Jalapeno Popper Grilled Cheese


Ingredients:
cream cheese, cheddar cheese, butter

Directions:
Spread a layer of cream cheese into an even layer over one side of a slice of bread. Place jalapeno in a single layer on top of the cream cheese. Top with cheddar cheese and second slice of bread.
Pre-heat skillet over medium heat. Add the butter and swirl to melt Place sandwich in pan and cook on both sides until golden brown and cheese is melted, about 2 minutes per side. Cut and serve.
BBQ Chicken Breasts in the Oven
Category: meat-and-poultry
By Grumpygrandpa

Make this quick and easy BBQ chicken breast in the oven for those times when you want a good meal but don't feel like fussing. Nuke a few potatoes for baked, steam some fresh broccoli or saute some green beans, and you got dinner in about an hour.

Ingredients:
4 whole skin-on, bone-in chicken breasts
1 cup barbecue sauce (such as Sweet Baby Ray's®)
kosher salt and coarsely ground black pepper to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier. Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan. Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 476.4
Fat: 15.3 g
Saturated fat: 4.3 g
Carbohydrates: 22.7 g
Sugars: 16.3 g
Dietary fiber: 0.4 g
Protein: 57.9 g
Cholesterol: 163.2 mg
Sodium: 937.3 mg
Satay Chicken Pizza
Category: world-cuisine
By Sarah Bloom

This recipe was developed in response to hunger, a creative impulse, and a lack of other food in the house. It's great. Really.

Ingredients:
1 tablespoon vegetable oil
2  skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese

Directions:
Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook! Preheat oven to 425 degrees F (220 degrees C). To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 servings

Calories: 553.9
Fat: 28.3 g
Saturated fat: 8.8 g
Carbohydrates: 43.2 g
Sugars: 1.5 g
Dietary fiber: 4.6 g
Protein: 34.9 g
Cholesterol: 53.8 mg
Sodium: 740.9 mg
Spicy Beef Jerky
Category: appetizers-and-snacks
By bamagil

Yummy high-fructose corn syrup-free beef jerky!

Ingredients:
⅔ cup soy sauce
⅓ cup hot water
¼ cup Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 tablespoon onion powder
1 tablespoon garlic powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons Creole-style seasoning (such as Emeril's Essence®)
1 ½ teaspoons Cajun seasoning blend (such as Tony Chachere's®)
1 (2.5 pound) London broil, thinly sliced

Directions:
Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips. Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 1 day
Yields: 5 servings

Calories: 442.9
Fat: 21.7 g
Saturated fat: 8.2 g
Carbohydrates: 8.5 g
Sugars: 2.9 g
Dietary fiber: 0.8 g
Protein: 50.9 g
Cholesterol: 93.1 mg
Sodium: 2466.1 mg
Baked Santa Fe Grits


Ingredients:
water, quick-cooking grits, salt, monterey jack cheese, green chilies, eggs, pimento pepper

Directions:
Heat oven to 325 degrees.  Spray 6 medium muffin cups or custard cups with non-stick cooking spray.
If desired place 2 strips of pimento in bottom of each to form an X.
Bring water to a boil, slowly stir in grits and salt.
Reduce heat; simmer 4 to 5 minutes or until thick, stirring frequently.
Remove from heat; stir in remaining ingredients, mixing well.
Spoon into prepared cups filling to top.
Cover with foil.
Place cups in shallow pan of hot water.
Bake 30 to 35 minutes until set.
Let stand 5 to 10 minutes, unmold unto serving platter.
Chocolate "dirt"


Ingredients:
character(0]

Directions:
Place chips in a coffee grinder., Grind until the texture of coarse sand., Serve over cream, berries or cupcakes.
Sesame Pork Ribs


Ingredients:
brown sugar, soy sauce, ketchup, barbecue sauce, oyster sauce, hoisin sauce, honey, cider, white wine vinegar, garlic cloves, ground ginger, salt, crushed red pepper flakes, country-style pork ribs, onion, cornstarch, water, sesame seeds, green onions, fresh cilantro leaves

Directions:
In a large bowl, combine the first eleven ingredients. Add the pork and turn to coat.
Place the onion in a 5-qt slow cooker; arrange pork on top.
Cover and cook on low for 5-6 hours or until meat is tender.
Strain sauce out into a small pot and heat to boiling. Add cornstarch slurry and stir until thickened; about 1 - 2 minutes.
Pour sauce back into slow cooker and combine.
Place pork on a serving platter; sprinkle with sesame seeds, green onions and chopped fresh cilantro leaves.
You can also remove the meat from the bones and serve it in flour tortillas with a little hoisin sauce, sort of a faux moo shu pork.
Crock Pot Greens and Chicken


Ingredients:
spinach, kale, boneless skinless chicken breast halves, boneless skinless chicken breast halves, apple cider vinegar, apple cider vinegar, water, chicken broth

Directions:
Spray a 4 quart slow cooker crock with vegetable spray.
Fill with greens that have been washed, destemmed and coarsely chopped or torn,
Cut chicken breast halves in large pieces and lay on top of the greens.
Add vinegar, water and seasonings.
Cook on low for 5 to 6 hours or until chicken is 170F internally and greens are tender.
Crumb Coffee Cake


Ingredients:
unbleached all-purpose flour, sugar, salt, cinnamon, butter, vanilla extract, butter, sugar, eggs, vanilla extract, sour cream, unbleached all-purpose flour, baking soda, salt, baking powder, confectioners' sugar

Directions:
Preheat oven to 350° Grease (your choice] 2 8-inch round pans or 1 9x13-inch pan.
The Crumb: in a medium mixing bowl, whisk together the flour, sugar, salt and cinnamon Melt the butter in microwave or small saucepan and add the extracts to it.
Pour the melted butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture; set aside while you make the cake batter.
The Cake: In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs one at a time, and beat between additions.
Scrape down the mixing bowl, then beat in the vanilla and sour cream.
In a medium bowl, whisk the flour, baking soda, salt and baking powder together; add to the butter/sour cream mixture, mixing until evenly combined.
Pour the batter into the greased pan (s] of your choice, crumble the crumb mixture over the top, until the batter is completely covered.
Bake for 20-25 minutes for the 8-inch round pans, or 30-35 minutes for the 9x13 pan.
Bake until a tester inserted in the center comes out clean.
Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired.
Instant Pot® Steamed Sea Bass
Category: world-cuisine
By Soup Loving Nicole

Perfectly steamed sea bass made simple in the Instant Pot®. Feel free to experiment with different flavor combinations but this method for preparing the fish will take all of the guesswork out for you.

Ingredients:
2 cups water
1 (1 pound) whole sea bass, cleaned and scaled
¼ cup soy sauce
2  green onions, chopped
2 teaspoons toasted sesame oil
1 teaspoon ginger puree
1 teaspoon minced garlic

Directions:
Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place sea bass in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, whisk soy sauce, green onions, sesame oil, ginger puree, and garlic together in a small saucepan. Heat over low heat and keep warm until fish is ready. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minute. Transfer fish to a serving platter. Pour sauce over the fish and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 147.6
Fat: 4.8 g
Saturated fat: 1 g
Carbohydrates: 3 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 22.2 g
Cholesterol: 46.9 mg
Sodium: 984.2 mg
BEEFY TOMATO MACARONI SOUP


Ingredients:
ground beef, olive oil, onion, garlic cloves, salt, ground black pepper, rotel, oregano, ground cayenne pepper, fresh basil

Directions:
In a large pot heat the olive oil over medium heat.
Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
Now pour in the chicken stock,  pasta sauce and Rotel.   Stir and bring to a simmer for 10 minutes.
Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
Spoon into bowls and garnish with the leftover basil.
*Note:  The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.
Spicy Orange Tofu


Ingredients:
firm tofu, rice vinegar, soy sauce, canola oil, garlic cloves, green onions, fresh cilantro, red chili pepper

Directions:
Place tofu block onto short-side and slice into 4 square  wedges (they will be thin]. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a plate. Cover with a paper towel, and place a heavy skillet on top. Set aside for 30 minutes to drain excess water from the tofu.
In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger.
Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion, chili strips and cilantro. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
Preheat oven to 350 degrees.
Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
Rolled Oats and Peanut Butter Cookies


Ingredients:
butter, sugar, peanut butter, brown sugar, vanilla, all-purpose flour, baking soda, rolled oats

Directions:
Preheat oven to 375.
Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl.
Add egg whites and vanilla. Beat until combined.
Add flour and baking soda and mix well.
Stir in rolled oats.
Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.
Chicken and Lentils
Category: meat-and-poultry
By Lorraine Friberg

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Ingredients:
1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Directions:
Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside. Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten. Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 308.3
Fat: 13.5 g
Saturated fat: 3.4 g
Carbohydrates: 18.7 g
Sugars: 4.8 g
Dietary fiber: 6.2 g
Protein: 27.8 g
Cholesterol: 68.1 mg
Sodium: 816.5 mg
Great Greek Dip


Ingredients:
cream cheese, feta cheese, sour cream, black olives, garlic, dried oregano, dried parsley, salt

Directions:
Combine all ingredients in food processor and blend until smooth.
Transfer to a bowl; cover and refrigerate for at least 1 hour before serving.
Serve with pita bread, pretzels or vegetables.
Makes about 1 1/2 cups.