xiaoxl/recipe_data huggingface dataset:
Chicken Tikka Masala


Ingredients:
chicken thighs, salt, chili powder, gingerroot, garlic cloves, fenugreek seeds, lime, juice of, green cardamoms, bay leaves, cloves, cumin seed, onion, garlic cloves, ginger, cumin seeds, fresh tomatoes, cashew nuts, salt, turmeric, chili powder, dried fenugreek leaves

Directions:
Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato] for at least half an hour.
Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds.
Once fragrant add onions and cook gently for about 20 minutes until golden brown.
Add salt to taste then add the turmeric, minced ginger and garlic.
Pound the cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
Blitz the fresh tomatoes to a purée.
Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required].
Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
Once cooked place cooked chicken (and veg if using] into the sauce and stir. Leave this to cook for about 5-10 minutes.
Add fenugreek powder, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.
Doubletree Hotel's Cookies
Category: desserts
By Stephanie Watts

These are the best cookies that I have ever tasted and I am very fortunate to have had someone share this recipe with me.  Now I'll share it with you!

Ingredients:
1 ½ cups unsalted butter
1 ½ cups white sugar
¾ cup packed brown sugar
4  eggs
3 cups all-purpose flour
¾ cup rolled oats
2 ½ teaspoons vanilla extract
1 teaspoon lemon juice
¾ teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
3 cups semisweet chocolate chips
1 ½ cups chopped walnuts

Directions:
Cream butter in large bowl.  Add both sugars and beat on medium for 2 minutes.  Add eggs one at a time, beating well after each addition.  Add lemon juice and vanilla; mix well. In a separate bowl, stir together dry ingredients.  Add to creamed mixture and stir well to blend.  Add chips and nuts; stir to combine. Drop by 1/4 cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart.  Bake at 350 degrees F (175 degrees C) for 13 to 15 minutes or until lightly browned around the edges.  Cool;  remove from paper and cool completely on wire racks.

Yields: 3 dozen

Calories: 269.6
Fat: 15.8 g
Saturated fat: 7.8 g
Carbohydrates: 31.5 g
Sugars: 20.7 g
Dietary fiber: 1.6 g
Protein: 3.4 g
Cholesterol: 41 mg
Sodium: 102.9 mg
Cheesy Hamburger Bean Dip


Ingredients:
Velveeta cheese, ground beef

Directions:
"Cook and drain ground beef. Add all cans of beans and cheese soup, cut velveeta into blocks and add. Add taco sauce and hamburger. Cook on low setting in crock pot for about at least an hour or until is melted and hot stiring occasionaly. Leave on warm. Serve with your favorite tortilla chips."
Blended Baked Oats 5 Ways
Category: breakfast-and-brunch
By Kim

If you've never blended oats before baking them--you're missing out. The end result is a light, fluffy, almost cake-like texture that feels more like dessert than breakfast. This recipe is a base to start from--you can tailor it any way you wish, with any spices, flavorings, extracts, nuts, fruits, etc. The 5 different flavor variations listed are only the beginning! The possibilities are endless!

Ingredients:
2 cups rolled oats
1 cup plain whole-milk Greek yogurt
½ cup unsweetened almond milk
⅓ cup pure maple syrup
4 large eggs
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons pumpkin puree
2 tablespoons dried cranberries
1 tablespoon chopped walnuts
¼ teaspoon pumpkin pie spice
2 tablespoons sweetened flaked coconut
1 tablespoon sliced almonds
⅛ teaspoon almond extract
2 teaspoons unsweetened cocoa powder
2 tablespoons dried cherries
1 tablespoon semisweet chocolate chips
3 tablespoons fresh blueberries
1 teaspoon maple syrup
½ teaspoon lemon zest
2 tablespoons raisins
1 tablespoon chopped walnuts
⅛ teaspoon ground cinnamon, or as needed
pinch of ground cloves
pinch of ground allspice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 5 8-oz ramekins. Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla extract, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes. To one ramekin, add pumpkin puree, cranberries, walnuts, and pumpkin pie spice. To the second ramekin, add sweetened coconut, sliced almonds, and almond extract. To the third ramekin, add cocoa powder, cherries, and chocolate chips. To the fourth ramekin, add blueberries, maple syrup, and lemon zest. To the fifth ramekin, add raisins, walnuts, cinnamon, cloves, and allspice. Divide batter evenly between the prepared ramekins. Carefully stir each ramekin individually until all additional ingredients are thoroughly incorporated. Place ramekins onto a baking sheet. Bake until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Re-warm before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 5 individual baked oats

Calories: 395.2
Fat: 14.6 g
Saturated fat: 5.5 g
Carbohydrates: 54.6 g
Sugars: 25.8 g
Dietary fiber: 6 g
Protein: 13.4 g
Cholesterol: 157.8 mg
Sodium: 580.1 mg
Chili Chicken


Ingredients:
olive oil, red onion, ground chicken, garlic, red capsicum, fish sauce

Directions:
Heat oil in frypan., Add onion - cook 3 minutes till soft., Add chicken and garlic and ginger., Cook 7 minutes till browned., Break up lumps of mince with wooden spoon whilst cooking., Add capsicum and cook further 5 minutes., Add fish sauce and sweet chili sauce and season to taste., Stir in coriander., Serve with noodles or rice or toss through salad leaves.
Coconutty Cream Pie


Ingredients:
cornstarch, granulated sugar, sea salt, coconut milk, half-and-half, unsalted butter, vanilla extract, sweetened flaked coconut, heavy cream, powdered sugar, vanilla extract

Directions:
Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
In a medium bowl, beat yolks and set aside. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
Arroz a la Mexicana-Traditional Mexican Rice


Ingredients:
medium grain rice, onion, garlic, tomatoes, chicken broth, salt, corn, poblano chile, bell pepper, cilantro, carrot, queso fresco, farmer cheese

Directions:
In a small pan bring the broth to simmering.
Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
Mix in the garlic and cook for 2 minutes.
Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.
Strawberry Creams (oamc)


Ingredients:
fresh strawberries, icing sugar, sour cream, strawberries

Directions:
Puree the strawberries in a food processor, then strain to remove seeds.
Whisk icing sugar and vinegar into strawberries.
Whip the whipping cream until soft peaks form.
Fold in sour cream.
Add additional sugar at this point if it is not sweet enough.
Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
To serve: remove from freezer about 1 1/2 hours before serving.
Garnish each dish with an additional strawberry.
**Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk  or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C], then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.
Pico De Gallo


Ingredients:
roma tomatoes, onion, cilantro, limes, lemons

Directions:
Wash the ingredients well, especially the cilantro., Finely dice the tomatoes, onions, chilies and cilantro. Add ingredients to bowl., Squeeze in plenty of lime juice., Add salt to taste., Mix and let marinate for at least 5 minutes before serving.
Beer Butter and Onions


Ingredients:
onions, beer, butter

Directions:
Peel and quarter onions.
Put all ingredients in a dutch oven pot and simmer until onions are tender.
Don't overcook as the onions will get too soft.
Add salt and pepper to taste.
Cook until onions are just tender but don't overcook(20 min.estimate].
Pork Chops and Applesauce


Ingredients:
applesauce, sherry wine, cinnamon, nutmeg

Directions:
Preheat oven to 350°F.
Brown chops in skillet. Remove to baking dish that you've sprayed with a non-stick spray.
Mix applesauce, spices and sherry.
Spoon half of this mixture on chops.
Bake 20, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes.
Mudslide Pie
Category: uncategorized
By Marianne Williams

The coffee ice cream itself is addicting enough in this pie, but topping with a sweet, creamy, vanilla-y, coffee/booze-scented layer, I couldn't get enough. The espresso beans add pops of sweetness and bitterness and give this an amazing texture. Serve topped with an extra dollop of whipped cream and a maraschino cherry.

Ingredients:
cooking spray
1 (20 ounce) package dark chocolate sandwich cookies (such as Oreo(R))
5 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
½ cup hot fudge dessert topping, divided
1 pint coffee ice cream, softened
¾ cup heavy cream
1 ½ tablespoons coffee liqueur (such as Kahlua®)
1 tablespoon Irish cream liqueur (such as Baileys®)
¼ teaspoon vanilla extract
½ (14 ounce) can sweetened condensed milk
1 cup chocolate-covered espresso beans, coarsely chopped

Directions:
Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside. Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use. Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes. Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes. Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans. Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours. Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight. Remove from the freezer 10 minutes before serving. Slice and serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 11 hrs 20 mins
Yields: 1 9 1/2-inch pie

Calories: 883.8
Fat: 49.6 g
Saturated fat: 24.4 g
Carbohydrates: 103.5 g
Sugars: 74.9 g
Dietary fiber: 3.8 g
Protein: 10 g
Cholesterol: 115.5 mg
Sodium: 533.5 mg
Hot Dirty Banana Coffee


Ingredients:
dark Creme de Cacao, Kahlua, coffee, vanilla ice cream, caramel-swirl ice cream

Directions:
Add the scoop of ice cream to your mug.
Next pour all the liqueurs over the ice cream in mug.
Add fresh brewed coffee  --  stir --  top with whipped cream and garnish with chocolate shavings.
Sit back and savour.
No Bake Low-Carb Gluten-Free Cookies


Ingredients:
"butter"

Directions:
Melt butters in a large pot on medium heat., Add milk and Truvia. Stir thoroughly., Bring to a rapid boil and cook for one minute. Remove from heat., Stir in cereal and oats, mixing thoroughly., Drop tablespoon sized cookies onto wax paper to cool.
Greek-Style Chicken Skillet


Ingredients:
boneless skinless chicken breast halves, olive oil, zucchini, green sweet pepper, onion, garlic cloves, ground black pepper, water, tomato sauce, tomato paste, couscous, feta cheese, lemon wedge

Directions:
Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in tomato sauce and paste. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
*Note: For 2 1/2 cups cooked couscous, in a 1-quart saucepan bring 1 1/4 cup water and a dash of salt to boiling. Stir in 1 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Carrot-Pineapple-Orange Marmalade


Ingredients:
lemons, fresh pineapple, carrot, sugar, allspice, nutmeg

Directions:
Peel lemons, removing just a small portion of the white pith.  Slice peel into thin strips; set aside.  Squeen juice from lemons and measure 1/3 cup lemon juice.
In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots.  Add sugar, allspice and nutmeg, stirring until sugar dissolves.  Bring to a boil over medium-high heat.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard 1 minute, sitrring constantly.   Remove from heat.  Skim foam if necessary.  Slowly stir marmalade 2 minutes.
Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band].  Process 10 minutes in a boiling-water canner.
Sweet and Sour Grilled Chicken
Category: bbq-grilling
By Gary Sr.

Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.

Ingredients:
½ cup packed brown sugar
¼ cup olive oil
¼ cup apple cider vinegar
3 tablespoons mustard
1 tablespoon lime juice
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon seasoned salt
1 teaspoon ground black pepper
6 (5 ounce) bone-in chicken thighs

Directions:
Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well. Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 6 chicken thighs

Calories: 352.7
Fat: 19.3 g
Saturated fat: 4.1 g
Carbohydrates: 19.5 g
Sugars: 18.1 g
Dietary fiber: 0.4 g
Protein: 24.3 g
Cholesterol: 87.4 mg
Sodium: 327.5 mg
Gluten-Free Sourdough Sandwich Bread
Category: bread
By Buckwheat Queen

True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.

Ingredients:
½ cup gluten-free sourdough starter discard
1 cup gluten-free all-purpose baking flour
½ teaspoon fine sea salt
10 tablespoons non-chlorinated water, or more if needed
1 teaspoon vegetable oil
1 teaspoon water
2 teaspoons sesame seeds

Directions:
Line an 8x4x2 1/2-inch loaf pan with parchment paper. Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap. Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds. Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more. Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

Prep time: 10 mins
Cook time: 40 mins
Total time: 8 hrs 55 mins
Yields: 1 loaf

Calories: 88.4
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 17 g
Sugars: 0.9 g
Dietary fiber: 2.1 g
Protein: 2.9 g
Cholesterol: 0.1 mg
Sodium: 114.3 mg
Penne Con Funghi E Melanzane


Ingredients:
eggplant, mushrooms, rosemary, onion, minced garlic cloves, white wine, penne, salt, butter

Directions:
Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
After 1 hour clean the eggplant under cold running water and pat dry.
Chop the eggplant and mushrooms into cubes.
In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
Meanwhile cook the pasta according to a package instructions.
Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Easy Irish Tea Cake


Ingredients:
currants, tea, brown sugar, self raising flour, egg

Directions:
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.
Broccoli Casserole with Rice
Category: side-dish
By Helen

I get a lot of requests for this dish. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans  condensed cream of mushroom soup
2 cups instant rice
¾ cup chopped onion
¼ cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste

Directions:
Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine, and cheese.  Season with salt and pepper to taste.  Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Yields: 12 servings

Calories: 258.4
Fat: 14.8 g
Saturated fat: 8 g
Carbohydrates: 23.1 g
Sugars: 4.2 g
Dietary fiber: 1.7 g
Protein: 7.8 g
Cholesterol: 38.2 mg
Sodium: 982.7 mg
Hard Taco Shells
Category: bread
By TINKERBELL4

Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.

Ingredients:
2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste

Directions:
Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C). Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

Yields: 15 taco shells

Calories: 74.8
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 10 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 1.3 g
Sodium: 10.1 mg
Buffalo Chicken Party Sandwiches


Ingredients:
water, mayonnaise, celery, blue cheese, cheddar cheese

Directions:
Combine chicken, hot sauce and water in medium saucepan; cook on medium heat 5 minute or until heated through, stirring occasionally.
While chicken is heating, mix mayo and dressing in small bowl. Stir in celery and blue cheese.
Spoon chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery/dressing mixture and tops of buns.
SEAFOOD COCKTAIL SAUCE


Ingredients:
ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, dill

Directions:
In a medium bowl, combine all the ingredients. Whisk very well until blended., Cover and transfer to the refrigerator for 1 hour., When time to serve, garnish with some dill. Makes 1 ¼ cups.