xiaoxl/recipe_data huggingface dataset:
Mozzarella Bruschetta


Ingredients:
mozzarella cheese, fresh tomatoes, sweet onion, fresh basil leaves, fresh garlic cloves, olive oil

Directions:
Mix together diced tomatoes, sweet onion, chopped basil leaves, fresh garlic, olive oil to taste, and salt and pepper to taste. Allow to marinate for 10-15 minutes.
While marinating, slice mozzarella into 1/4" slices and lay out in a single layer on a serving platter.
Spoon mixture onto mozzarella slices and enjoy!
Easy Refrigerator Pickle Slices


Ingredients:
cucumbers, onion, garlic cloves, white vinegar, sugar, salt, mustard seeds, celery seed, ground turmeric

Directions:
Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions.
Then place the remaining onion slices slices on top.
Sprinkle the garlic slices (if using] over and around the pickles and onions.
In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute.
Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.
A Plus Carrot Cake
Category: desserts
By HEATHERINPUYALLUP

Tired of the same old, boring carrot cake?  THIS is the Carrot cake you'll love forever!  A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake.  My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!!  Don't knock it until you try it!!  You'll never go back to that boring recipe again.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
4  eggs
2 cups white sugar
2 teaspoons vanilla extract
1 ¼ cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
½ cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C).  Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 295.8
Fat: 16.1 g
Saturated fat: 2.8 g
Carbohydrates: 36.7 g
Sugars: 25.5 g
Dietary fiber: 1.7 g
Protein: 3.4 g
Cholesterol: 31 mg
Sodium: 156 mg
Herb and Onion Meatballs in Tomato Sauce


Ingredients:
egg, dried basil, dried oregano leaves, dried thyme leaves, black pepper, lean ground beef, diced tomato, tomato paste, garlic cloves, black pepper, parmesan cheese

Directions:
Meatballs: Preheat oven to 350° F (180° C]. Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm] in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L] casserole dish.
Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30–35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.
Meatball Soup


Ingredients:
egg, parmesan cheese, romano cheese, parsley, onion, ground pepper, ground beef, garbanzo beans, beef broth, Italian-style tomatoes, water, fresh mushrooms, bow tie pasta, fresh spinach

Directions:
Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl.
Add ground beef and mix well.
Form about 36 meat balls.
Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly.
Drain fat from skillet or remove meat from skillet and set aside.
Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan.
Bring to boil.
Add pasta bows and then return to boil.
Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
Stir in spinach and meatballs.
Cook for 1 or 2 minutes more or just until spinach is wilted.
Coffee Cup Muffins (Diabetic)


Ingredients:
all-purpose flour, all-purpose flour, Splenda sugar substitute, baking powder, baking soda, cinnamon, egg substitute, canola oil, unsweetened applesauce, vanilla extract, carrot, raisins

Directions:
Preheat oven to 400ºF.
Lightly spray coffee cups (or tins] with nonstick spray.
Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
Add carrots and raisins to mixture and stir until combined.
Add the flour mixture to the egg and carrot mixture stirring till smooth.
Spoon batter into cups (or tins].
Push the shredded carrots into the top to smooth.
Place cups (or tins] on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
Oven-Baked BBQ Shrimp


Ingredients:
fresh shrimp, lemons, bay leaves, butter, ketchup, Worcestershire sauce, garlic, dried rosemary, dried thyme, black pepper, cayenne pepper

Directions:
Place the unpeeled shrimp in a greased 13 x 9-inch baking dish, then top with lemon wedges from 1 lemon and bay leaves.
In a bowl mix butter with ketchup, Worcestershire sauce, garlic, Old bay seasoning, rosemary, thyme and black pepper; pour over the shrimp, then toss to coat.
Bake uncovered in a 400 degrees for 30-35 minutes or until the shrimp is no loger pink, stirring occasionally.
Serve with crusty bread and more lemon wedges.
Deviled Eggs


Ingredients:
eggs, mayonnaise, lemon juice, onion, dry mustard, Worcestershire sauce, pepper, salt, paprika

Directions:
Halve eggs lengthwise.
Remove yolks; mash.
All mayonnaise, lemon juice, grated onion, mustard, worcestershire sauce, salt and pepper; beat until fluffy.
Refill egg whites.
Garnish with paprika.
White Bean & Green Chile Pepper Soup


Ingredients:
great northern beans, yellow onion, diced green chilies, ground cumin, garlic powder, fat-free chicken broth, fresh cilantro leaves, extra virgin olive oil, sour cream

Directions:
Combine beans, onion, chilies, 1/2 teaspoon cumin,garlic powder and broth in crock pot.
Cook on low 8 hours or on high 4 hours.
Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin.
Garnish with sour cream, if desired.
Uncle Louie's Chicken Wings Marinara(Jay Leno's Favorite)


Ingredients:
chicken wings, olive oil, garlic powder, salt, black pepper, garlic cloves, fresh parsley

Directions:
Preheat oven to 400 degrees F.
If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.
In a large bowl, toss the chicken with the  olive oil, garlic powder, salt and pepper. Place on a rack in a baking pan.
Roast the chicken wings or drumettes  in preheated oven until done, about 30 minutes.
Meanwhile, to make sauce, place the marinara sauce, hot sauce and  garlic in a blender or food processor and blend to puree garlic.
When the  wings are done, remove from the oven, and toss  with half the  sauce. Leave the oven on. Return wings to oven for 10 more minutes .
Sprinkle the wings with parsley.
Serve with the remaining sauce on the side to dip the wings into. Enjoy!
This is good served with a good blue cheese or gorgonzola dip too!
Swiss Mocha Cooler


Ingredients:
coffee, milk, chocolate ice cream

Directions:
Combine milk and instant coffee beverage.
Mix in blender container; blend until dissolved.
Add ice cream and blend until smooth.
Garnish with grated chocolate and maraschino cherries, if desired.
Mj's Herbed Garlic Toast


Ingredients:
olive oil, dried rosemary, herbs

Directions:
In broiler, toast bread slices until golden brown., Remove and drizzle with o.o., Sprinkle with garlic salt and rosemary., Put back into oven just to warm the toppings. Serve immediately.
Vegan Jalapeno Cornbread in the Air Fryer
Category: bread
By Bibi

Tasty, spicy, rich cornbread that is vegan, and done in the air fryer! Please be aware that different brands and sizes may yield different results. You will need an air fryer that accommodates adding a 6-inch inner pot.

Ingredients:
1 tablespoon flaxseed meal
3 tablespoons water
cooking spray
1 cup stone-ground yellow cornmeal
⅔ cup all-purpose flour
¼ cup nutritional yeast
2 tablespoons white sugar
2 ¼ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup unsweetened almond milk
⅓ cup vegetable oil
1 large jalapeno pepper, seeded and minced, or to taste

Directions:
Combine water and flaxseed meal in a small bowl and set aside for 10 minutes. Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray. Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer. Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 294.2
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 37 g
Sugars: 5.9 g
Dietary fiber: 3.2 g
Protein: 6.2 g
Sodium: 485.7 mg
Rillettes (Anthony Bourdain at Les Halles)


Ingredients:
water, bouquet garni, salt, black pepper

Directions:
Place the pork belly and shoulder in a heavy bottomed pot.  Add water and the bouquet garni and cook over low heat, stirring occasionally.
After 6 hours, stir in the salt and pepper and remove from the heat.  Discard the bouquet garni.
Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key]
Shovel some still warm pork into your mouth -- you know you want to.
Divide the mixture among several small containers.  Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
Place in the refrigerator and let them sit for 3 days before serving.   Don't cheat on the 3 days because it just gets better as the flavors marry up!
Creole Smokies


Ingredients:
fresh okra, onion, shortening, smoked sausage, salt, Rotel Tomatoes, rice

Directions:
Wash  and slice okra.
Fry okra and onion in hot shortening until okra is no longer slimy( about 15 min ].
Cut sausage into 1/2 " slices and add with salt and tomatoes.
Cover and simmer 20 minute.
Serve over rice.
Crazy Chicken - Rice Noodle Stir-Fry


Ingredients:
Thai fish sauce, fresh lime juice, sugar, sambal oelek, canola oil, shallots, ground chicken, scallion, Thai basil, lime, Thai basil

Directions:
Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
Add the shallots and stir-fry until brown - about 1 minute.
Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
Add the noodles and sauce mixture and heat through, stirring.
Add the scallions and basil ribbons and give them a toss.
Garnish (opt.] with the lime wedges and basil sprigs and serve immediately.
Bunch's Crab Casserole
Category: main-dish
By Frances S.

This is my grandmother's recipe - 'Bunch' is short for 'Honeybunch,' our pet name for her.  It is always a huge hit and it can be constructed the night before if need be. Just allow a little extra cooking time since the dish will be cold from refrigeration.

Ingredients:
3  eggs
2 cups heavy cream
1 ½ cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
½ cup dry sherry
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 pound cooked crabmeat

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish. In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat. Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 684.4
Fat: 58.1 g
Saturated fat: 19.5 g
Carbohydrates: 20.4 g
Sugars: 2.7 g
Dietary fiber: 0.7 g
Protein: 19 g
Cholesterol: 210.3 mg
Sodium: 837.3 mg
Zopf
Category: bread
By Victoria Marler

I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them.  This makes a beautiful loaf and is super easy to make!

Ingredients:
1 (.25 ounce) package active dry yeast
1 ⅓ cups warm milk
1  egg yolk
2 tablespoons butter, softened
3 ½ cups bread flour
1  egg white
1 tablespoon water

Directions:
In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C). In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 1 loaf

Calories: 38
Fat: 2.8 g
Saturated fat: 1.7 g
Carbohydrates: 1.6 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 24.3 mg
Sodium: 30.4 mg
Lani's Spicy Chicken


Ingredients:
chicken breast, dry crushed red pepper, ginger, Tabasco sauce, cornflour, lime juice

Directions:
Mix all the spices, flour and juice., Cut the chicken breast into strips and coat them in the mix., Heat some olive oil in a non stick pan and quick cook the chicken., Serve with a green salad.
Garlic Parmesan Olives


Ingredients:
black olives, garlic clove, dried basil, ground black pepper, olive oil, parmesan cheese

Directions:
In a small bowl, combine olives, garlic, basil, and black pepper., Stir in the olive oil and Parmesan cheese., Stir well and chill, covered for at least one hour before serving.
Pulled Pork and Pumpkin Cornbread Torta
Category: main-dish
By Brenda Maxwell Watts

Created this recipe from our family's favorite fall flavors. Pumpkin, pork, pecans, cornbread, and cranberries. All these flavors melt in your mouth, with the added flavors of fall and the slight chill in the air, bring an added warmth and smile to your hearts.

Ingredients:
nonstick cooking spray
1 cup yellow cornmeal
1 cup bread flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
1 cup solid-pack pumpkin
½ cup sour cream
½ cup packed brown sugar
⅓ cup vegetable oil
2 large eggs
4 cups cooked pulled pork, heated
½ cup toasted pepitas
½ cup dried cranberries
½ cup toasted chopped pecans
½ cup barbeque sauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray. Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes. Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans. Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside. Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top. Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 servings

Calories: 448.1
Fat: 20 g
Saturated fat: 5 g
Carbohydrates: 44.3 g
Sugars: 16.1 g
Dietary fiber: 2.4 g
Protein: 23.3 g
Cholesterol: 90.8 mg
Sodium: 1047.3 mg
Gand's Chocolate Bergamot Paint


Ingredients:
"light corn syrup"

Directions:
For a double boiler, put water in base pan, but make sure the inset pan doesn't/won't touch the water.  Bring to simmer.
In the top half (inset pan], combine the 2 chocolates over simmering water.  Stir constantly until melted.
Whisk in the tea and syrup, without removing the double boiler from the heat.  Whisk until smooth and shiny.
If the sauce is too thick, thin it with a touch of hot water.
Using a brush, paint the sauce onto plate before serving.
Sauce may be made up to 48 hours in advance and refrigerated.
To rewarm, stir over low heat or heat in a microwave.
Cranberry Buttercream


Ingredients:
cranberry jelly, powdered sugar, butter, salt, vanilla, milk

Directions:
Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;] ].
When the butter and melted cranberry jelly come together (basically a flavored butter] start adding the sugar until you are at the sweetness level you like.
Add some of the milk if the buttercream is too think.
Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese


Ingredients:
mixed baby lettuces and spring greens, mandarin orange segments, walnut pieces, gorgonzola, blue cheese, butter

Directions:
Melt butter in a sauce pan., Stir in walnut pieces and coat with butter., Stir for 4 minutes and remove from pan and set aside., Allow to cool to room temperature., Toss greens, mandarin orange segments and crumbled cheese., Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.
Chocolate Chia Seed Pudding
Category: desserts
By Robynowitz

Chia seeds are an extremely versatile food and can be found in bulk food stores. One of the easiest things to make is pudding. This is a very simple and extremely delicious recipe.

Ingredients:
2 tablespoons cocoa powder
2 tablespoons brown sugar
1 teaspoon hazelnut flavor instant coffee powder  (Optional)
¼ cup chia seeds
1 cup milk
2 teaspoons honey, or to taste

Directions:
Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight. Drizzle honey over the pudding to serve.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 1 serving

Calories: 312
Fat: 6.7 g
Saturated fat: 4 g
Carbohydrates: 59.3 g
Sugars: 52.5 g
Dietary fiber: 3.2 g
Protein: 10.3 g
Cholesterol: 19.5 mg
Sodium: 125.3 mg
Potato Bread Soup


Ingredients:
potatoes, carrots, onion, fresh garlic, olive oil, bouillon cubes, parsley, basil, salt, pepper, paprika, cumin, water, cream cheese, milk, cheddar cheese, margarine

Directions:
In large soup pot, saute onions and garlic in olive oil.
Add potatoes, carrots and seasonings.
Add water till potatoes are just covered.
Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min]. Stir.
Add soup, cream cheese, milk, and cheese and stir till melted/blended.
In a skillet, grill both sides of bread in margarine. Cool, then cut bread into 1" pieces and add them to the soup.  Stir and serve.
For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream.
Note: I do not recommend freezing.
Steak Tampiquena (Mexican Steak)


Ingredients:
seasoning salt, onion, roma tomatoes, garlic, green chili peppers, olive oil, monterey jack pepper cheese

Directions:
Heat olive oil in pan.
Sautee onion, garlic and tomato for 3 minutes or until tender.
Set mixture aside.
Preheat oven to broil.
Cut green chile into long strips and set aside.
Sprinkle seasoning salt on both sides of steak.
Broil steaks (I broil the thin cuts 3-4 minutes] on one side.
Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
Top with 2-3 strips of green chile.
Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.] Broil until steak is done and cheese is melted (about 3 minutes].
Serve and enjoy!
Ancho-Mango Guacamole


Ingredients:
avocados, red onion, mango, cilantro, garlic clove, sea salt, dried ancho chile powder, cayenne powder, paprika, fresh lime juice

Directions:
Place Cilantro, Garlic, Salt in Mortar & Pestle. (*If you don't have a Mortar and Pestle use a medium size mixing bowl.] Grind together until garlic and salt mix well into cilantro almost like a paste. .
Add avocado cubes and  onions to the cilantro mixture, blending together by folding over with your hands.(*If a creamier consistency is desired, smash some of the avocados while blending].
Add Ancho, Cayenne and Paprika; again folding over to mix seasonings well.
Add Mango and mix once more. Top with additional seasonings (if desi.
Enjoy!
Vanilla Ice Cream


Ingredients:
heavy cream, evaporated milk, salt, sweetened condensed milk, vanilla extract

Directions:
In a mixing bowl, combine heavy cream, evaporated milk and salt.
With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens.  Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high.  Beat on high speed until stiff peaks form.  Add vanilla extract.  Beat until it is well blended, maintaining stiff peaks.
Pour into a freezer-safe container with a cover.  Freeze until firm and completely solid, about 8-10 hours.
Mexican Blend Spice Mix


Ingredients:
cumin, onion powder, garlic powder, ground ginger, paprika, oregano, dry mustard, parsley flakes, cayenne pepper

Directions:
Mix together and store in a tightly capped jar.
Use: Stir 1 to 2 teaspoons into salsa or guacamole.
Can be added to chili, used as a seasoning for meat or chicken prior to grilling or baking.
Add 1 teaspoon of mix to olive oil, balsamic vinegar and chopped fresh cilantro for a"mexican vinaigrette" dressing.