xiaoxl/recipe_data huggingface dataset:
Il Fornello Roast Ontario Apple Salad


Ingredients:
wine, red onion, honey, bay leaf, vinegar, canola oil, brown sugar, kosher salt, fresh ground pepper, shallot, bacon, apples, kosher salt, fresh ground pepper, nutmeg, unsalted butter, honey, white cheddar cheese

Directions:
BACO BALSAMIC GLAZE:.
In small saucepan on medium heat, reduce the wint to 1/4 cup.
Add Vinegar, onion, honey and bay leaf.
Cook until liquid is reduced to 1/2 cup.
Strain onions and bay leaf.
Refrigerate in a squirt bottle until ready to use.
Try to remove from fridge 1 hour before using.
MAPLE VINAIGRETTE:.
In small saucepan, reduce vinegar to 1/3 cup over medium heat.
Stir in oil, sugar, salt, pepper and shallot.
Refrigerate in a squirt bottle until ready to use.
ROAST APPLE SALAD:.
Cook bacon over medium heat until nearly crisp (about 80 % cooked].
Drain on paper towels.
Cut each slice in half.
Core and peel apples and cut each into 4 thick rings. (Can't be done ahead].
Season each with salt, pepper and nutmeg.
Melt butter in a large skillet over medium high.
Add apple rings.
Drizzle each with 1 tsp honey.
Cook 2 minutes per side, until golden.(If the heat isn't high enough, the apples will turn to mush].
Transfer 4 apple rings to a baking sheet.
Arrange 4 pieces of bacon on each apple slice, leaving the core area open.
Top each with 1 tablespoons of cheddar.
In the upper third of the oven, broil on high for 2 minutes.
Top each ring with the remaining apple rings to make sandwiches.
Divide spinach over centre of 4 plates.
Top each with an apple sandwich stack.
Drizzle Baco Balsamic Glaze around the rim of each plate (about 1 tsp or to taste].
Drizzle Maple vinaigrette over each apple stack (also about 1 tsp or to taste].
Refrigerate remaining glaze and vinaigrette for other uses.
Crepes Florentine


Ingredients:
frozen spinach, butter, flour, milk, salt, mozzarella cheese, onion, butter, parmesan cheese

Directions:
Mix all ingredients except Parmesan & melted butter in sauce pan. Cook until thickened and cheese is melted. Spoon into crepe, roll and place in
roasting pan. Drizzle with butter & sprinkle with Parmesan cheese. Bake 15 to 20 minute in 350 degree oven.
Nyte's Low-Fat Salad/Potato Salad Dressing


Ingredients:
low-fat sour cream, low fat cottage cheese, parsley, Tabasco sauce, lemon juice

Directions:
Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth., Add parsley, salt and pepper and blend a few seconds longer.
Fudge Puddles
Category: desserts
By debzy

Fudge filled deliciousness!

Ingredients:
½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves

Directions:
Preheat oven to 325 degrees F (165 degrees C). Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Yields: 4 dozen

Calories: 273
Fat: 14.7 g
Saturated fat: 6.7 g
Carbohydrates: 33.2 g
Sugars: 26.3 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 25 mg
Sodium: 164.8 mg
Brown Butter Pasta


Ingredients:
salted butter, nutmeg, turmeric, gouda cheese, pine nuts, fettuccine pasta

Directions:
Bring large pot of lightly salted water to a boil.
While water heats, over med. heat combine butter, nutmeg and tumeric.
Heat, stirring frequently, until butter has melted and browned slightly (8 mins.].
Meanwhile, in food processor grate cheese
Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand.   Set aside.
Add pasta to boiling water and cook according to package directions.
Drain and return to pot.
Pour butter mixture over pasta and toss to coat.
Transfer to serving bowl and sprinkle breadcrumb mixture over top.
Bourbon Dogs


Ingredients:
ketchup, brown sugar, Bourbon, onion, water

Directions:
Combine all ingredients in baking dish., Place in 300-degree F oven for 25 minutes., Serve on hot plate or in chafing dish with toothpicks to spear the dogs.
Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S


Ingredients:
garlic cloves, sage leaves, fresh rosemary needles, kosher salt, parchment paper

Directions:
Remove garlic tips and peel.  Cut each clove in half lengthwise and remove sprouts in their centers if any.  Place aside.
Using a food processor, add sage, rosemary and garlic.  Process about 15 seconds.  Add ½ cup of the Kosher salt and pulsate until the mixture has the texture of course salt.  Be careful not to over process.
Add the remaining salt.  Pulsate until just combined.
Spread mixture onto the parchment lined cookie sheet.  DO NOT place mixture directly on an uncovered cookie sheet.  The mixture will destroy the surface.
Place directly in the sun for 8 hours or more.  After a few hours, break any clumps by hand and spread.
While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors.
If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight.
Fill jars and store in cupboard.
Tammy's Famous Pink Stuff ( Cherry Pie Filling Pineapple Dessert


Ingredients:
crushed pineapple, cherry pie filling, sweetened condensed milk, Cool Whip

Directions:
Mix all ingredients together, real good.
Chill for at least an hour.
(At my house it never gets chilled for an hour, they get into it right away].
Peanut Butter, Mayonnaise, and Lettuce Sandwich
Category: main-dish
By Jackie

So good, but I admit it sounds disgusting.  Everyone I have ever gotten to try this sandwich ends up loving it.

Ingredients:
2 slices bread
1 tablespoon mayonnaise
2 tablespoons peanut butter
2  lettuce leaves

Directions:
Spread one slice of bread with mayonnaise. Spread the other slice with peanut butter. Place lettuce leaves on top of the peanut butter, then top with the mayonnaise-side of the other piece of bread to make a sandwich.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 427.5
Fat: 29 g
Saturated fat: 5.4 g
Carbohydrates: 33 g
Sugars: 5.9 g
Dietary fiber: 3.5 g
Protein: 12.4 g
Cholesterol: 5.2 mg
Sodium: 571.2 mg
Ciabatta
Category: bread
By Benoit Hogue

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.

Ingredients:
⅛ teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm water
1 cup bread flour
½ teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
⅔ cup warm water
1 tablespoon olive oil
2 cups bread flour
1 ½ teaspoons salt

Directions:
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425  F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 day
Yields: 2 10 inch long oval loaves

Calories: 96.1
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 17.6 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 0.2 mg
Sodium: 234.5 mg
Spicy Pumpkin Chili
Category: soups-stews-and-chili
By Daisy K

The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.

Ingredients:
1 pound ground beef
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
½ large onion, diced
1  green bell pepper, chopped
1  red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Directions:
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 271.4
Fat: 6.4 g
Saturated fat: 2.4 g
Carbohydrates: 36 g
Sugars: 6.5 g
Dietary fiber: 11.2 g
Protein: 18 g
Cholesterol: 28.4 mg
Sodium: 1040.7 mg
Five Minute Microwave Brownies With Chocolate Glaze


Ingredients:
butter, margarine, eggs, sugar, all-purpose flour, vanilla extract, salt

Directions:
Spray an 8 inch square microwave safe pan with non-stick spray.
In a large glass bowl or measuring cup, melt margarine and cocoa together on high for about 30 to 45 seconds.  Stir until smooth.  Add eggs, sugar, flour, vanilla extract and salt.  Stir.
Pour mixture into prepared pan and microwave on high for about 5 minutes, or until set (this will depend on your microwave].
Remove pan from microwave.  Immediately scatter chocolate chips on top.  Let stand for 2 to 3 minutes, then gently spread with a knife.  Let cool and cut into 16 squares (note:  pan may be refrigerated to speed cooling process].
Note:  A 1,000 watt microwave oven was used in this recipe.
Perfect Blender Hollandaise Sauce


Ingredients:
Dijon mustard, lemon juice, butter

Directions:
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.  You can serve the sauce right away as it is.  OR --  Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water.  I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.
East Indian Chicken


Ingredients:
onion, green pepper, garlic, skinless chicken, salt, pepper, curry powder, whole tomatoes, Worcestershire sauce, parsley, raisins, rice

Directions:
Cook onion, pepper and garlic in oil until tender, about 3 minute., Add remaining ingredients, except rice, cook over low heat for 30 minute., Serve over rice.
Rainbow Cookies
Category: desserts
By Penney

Moist, mellow, and full of almond flavor.

Ingredients:
8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4  eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Prep time: 45 mins
Cook time: 10 mins
Total time: 10 hrs 30 mins
Yields: 8 dozen

Calories: 60.9
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 7.4 g
Sugars: 4 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 12.8 mg
Sodium: 17.3 mg
Slow-Cooked, Texas-Style Beef Brisket
Category: everyday-cooking
By Ly

This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.

Ingredients:
8 pounds untrimmed beef brisket
1 cup strong black coffee
1 (14 ounce) bottle ketchup
1 (12 fluid ounce) can cola carbonated beverage
3 tablespoons Worcestershire sauce
3 tablespoons prepared yellow mustard
2 tablespoons liquid smoke flavoring
2 tablespoons brown sugar, packed

Directions:
Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours. Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed. After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Prep time: 15 mins
Cook time: 1 day
Total time: 1 day
Yields: 20 servings

Calories: 353.4
Fat: 26.6 g
Saturated fat: 10 g
Carbohydrates: 8.9 g
Sugars: 8.1 g
Dietary fiber: 0.1 g
Protein: 19.1 g
Cholesterol: 74.6 mg
Sodium: 322.5 mg
Dolly Parton's Dixie Stampede Cream of Vegetable Soup


Ingredients:
margarine, onion powder, garlic powder, corn syrup, all-purpose flour, white pepper, salt, chicken broth, water, half-and-half cream, fresh parsley

Directions:
In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
Add half-and-half. Simmer until desired consistency. Stir constantly – do NOT bring to boil.
Garnish with chopped parsley and serve.
Basil Mojito


Ingredients:
fresh basil leaves, lime, lemon, sugar

Directions:
Place Limon, 5 basil leaves, lime juice, lemon juice and sugar in glass and muddle.
Add crushed ice and add soda to your taste.
Garnish with basil leaf.
Colorado Green Chili


Ingredients:
onion, garlic, rotel, diced green chilies, tomato sauce, chicken broth, chicken bouillon cubes, cumin, flour, water

Directions:
Heat oil in a large sauce pot.  Brown pork pieces until browned.  Add onion and garlic.  Cook for 1 minute.  Add rotel, green chilis, tomato sauce, chicken broth, bouillon, salt and pepper and spices.  Bring to a boil. Reduce heat and simmer for 30 minutes.
In a mason jar - combine flour and water - give it 100 shakes to combine.  Bring pot to a boil and add flour mixture.  Let boil for 5 minutes while stirring to thicken.  Reduce heat back to simmer.  Eat!
Add more Cumin and ground Red pepper to make it spicier.  Also jalepeno can be added.
Jamaican Dry Rub


Ingredients:
sugar, onion powder, thyme, allspice, black pepper, salt, nutmeg, clove

Directions:
mix all ingredients in small bowl.
sprinkle over meat and rub inches Let meat sit in fridge for a couple hours before grilling.
Cranberry Citrus Marmalade


Ingredients:
grapefruit, orange, water, fresh cranberries, sugar

Directions:
Remove peel from grapefruit and orange.  Scrape away white membrane from peel.  Cut peel into thin strips.
In large kettle, combine peel and water.  Cover kettle and cook over low heat until peel is tender; about 20 minutes.
Section fruit and chop.  Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
Stir in pectin.  Bring to a boil; stir in sugar.  Bring to full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim foam.  Let stand 15 minutes, stirring occasionally.
Ladle into hot sterilized pint jars.  Seal with lids and rings and process in water bath 10 minutes.  Remove from water and cool on wire rack.  Lids should "ping" as they cool.
Raspberry Coffee, Diabetic


Ingredients:
ground coffee, water, Splenda sugar substitute, Cool Whip Free

Directions:
Place coffee and sugar in filter in brew basket of coffee maker.
Place extract in empty pot of coffee maker.
Add water to coffee maker; brew as directed.
Pour into serving cups.
Sweeten to taste with Splenda and garnish with the Cool Whip, if desired.
Hoisin-Braised Tempeh and Chinese Vegetables


Ingredients:
olive oil, tempeh, garlic cloves, fresh ginger, carrots, bok choy, sliced water chestnuts, scallions, hoisin sauce, water, salt, fresh ground black pepper, snow peas

Directions:
Heat the olive oil in large pot over medium-high heat.
Add tempeh and cook until browned, stirring often, about 5 minutes.
Add garlic and ginger.
Cook until fragrant, about 30 seconds.
Stir in remaining ingredients except the snow peas.
Reduce heat to low, cover and cook 15 minutes.
Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
Remove and place on a serving platter, over rice if desired.
Enjoy!
Mixed Seafood Saute


Ingredients:
butter, shrimp, scallops, salt, garlic, thyme, red pepper flakes, basil, heavy cream, cooking sherry, parmesan cheese

Directions:
Melt butter and oil in lg skillet.
Add all the seafood and cook and stir for 2 minutes.
Add seasonings, mix well.
Mix cream and sherry; add to skillet.
Bring to a boil; cook 1 minute.
Remove from heat and stir in the parmesan cheese.
Flambeed Pineapple Creme Brulee


Ingredients:
sugar, vanilla bean, pineapple, canola oil, brown sugar, amber rum, butter

Directions:
Preheat an oven to 325 degrees F.
To make the custard:
Place 4 (6-ounce to 1 cup] ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil], but watch it because it can burn. Pull off the heat.
Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins.
Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
To make the pineapple:
Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!]. Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
Festive Braised Rice (Microwave Recipe)


Ingredients:
olive oil, butter, onion, mushroom, arborio rice, ham, parsley, parmesan cheese

Directions:
Place oil & butter in a microwave safe dish and cook on high for 2 minutes.
Add onion and mushrooms, Stir to coat with oil mixture. Cook for a further 2 minutes.
Stir in rice and cook for 2 minutes Blend in stock and cook for a further 8 minutes.
Stir in ham, turkey, parsley & seasonings. Cook for 9 minutes.
Sprinkle with parmesan cheese to serve.
Orange Chiffon Cake


Ingredients:
cream of tartar, cornstarch, baking powder, salt, sugar

Directions:
Beat egg whites with cream of tartar until very stiff and slightly dry., In a small bowl, mix dry ingredients and make a well in the centre., Pour in oil, egg yolks, orange rind and juice., Beat well with mixer until smooth - about 1 minute., Carefully fold egg yolk milxture into egg whites., Bake in ungreased angel food or bundt pan for 45 minutes @ 350°F., Invert pan until cold.
Pineappleade (Southeast Asia)


Ingredients:
granulated sugar, water, pineapple, fresh lime juice

Directions:
In a small saucepan combine sugar & water over medium heat. Cook for about 5 minutes, stirring occasionally, until sugar dissolves, then set aside to cool.
Put pineapple in a blender with enough water to cover the fruit, then puree.
Strain the pineapple mash, pressing on the solids to extract as much juice as possible.
Combine the pineapple juice with enough water (or sparkling water] to make 1 quart, then add lime juice & sugar syrup to taste.
Chill & serve.
Easy Homemade Tartar Sauce


Ingredients:
mayonnaise, dill pickle, dried parsley, lemon juice, onion powder, Worcestershire sauce

Directions:
Mix all together in a bowl., Refridgerate.
Mediterranean Marinated Cheese


Ingredients:
cream cheese, garlic cloves, fresh rosemary, fresh thyme, black pepper, lemon peel

Directions:
Cube cream cheese into 36 pieces., Place on serving tray., Combine remaining ingredients., Pour dressing over cheese and toss lightly., Refrigerate at least 1 hour.