xiaoxl/recipe_data huggingface dataset:
Black Forest Cake I
Category: desserts
By Linda Greer

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Ingredients:
2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3  eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.  Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended.  Pour batter into prepared pans. Bake for 35 minutes,  or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl.  Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside.   Reserve 1 1/2 cups Frosting for decorating cake; set aside.  Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.  To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.  Top with second cake layer; repeat layers of frosting and cherry topping.  Top with third cake layer.  Frost side of cake.  Pat reserved crumbs onto frosting on side of cake.  Spoon reserved frosting into pastry bag fitted with star decorator tip.  Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Yields: 1 - 9 inch 3 layer cake

Calories: 661.9
Fat: 33.9 g
Saturated fat: 16 g
Carbohydrates: 86.9 g
Sugars: 61.8 g
Dietary fiber: 3.4 g
Protein: 7.5 g
Cholesterol: 129.6 mg
Sodium: 341.9 mg
Completely Different Tuna & Egg Salad (No Mayo)


Ingredients:
tuna in water, hard-boiled eggs, capers, red bell pepper, green onion, fresh tarragon, red wine vinegar, olive oil, kosher salt, fresh ground pepper

Directions:
Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
Whisk together vinegar, oil, salt and pepper in another small bowl.
Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
Chill for 1 hour for flavors to combine, then serve.
Creamy White Chili
Category: soups-stews-and-chili
By JELZA

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!

Ingredients:
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1  onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Directions:
Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 334.4
Fat: 15.1 g
Saturated fat: 7.9 g
Carbohydrates: 29.7 g
Sugars: 2.4 g
Dietary fiber: 6.4 g
Protein: 21.3 g
Cholesterol: 63.4 mg
Sodium: 887.7 mg
Mussels Cooked in Lager


Ingredients:
lager beer, onions, garlic cloves, green chili pepper, fresh tomatoes, chopped tomato, fresh cilantro

Directions:
Scrub the mussels under cold running water to remove any mud.  Using a sharp knife cut away the feathery beards from the shells.  Discard any open mussle that does not clamp shut when tapped with a knife.  Rinse again in cold water.
Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan.  Bring to a boil.  Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open.  Discard any mussel that has not opened.
Ladle into individual bowls and serve sprinkled with fresh cilantro.
Crabzilla's Spicy Chunky Garlicky Spaghetti Sauce


Ingredients:
olive oil, yellow onion, garlic, fresh mushrooms, dried basil, oregano, black pepper, salt, crushed red pepper flakes, crushed tomatoes, whole canned tomatoes, tomatoes and green chilies, tomato paste, dry red wine

Directions:
Heat olive oil in a large, deep pot.
Saute onion, garlic, and mushrooms until soft and slightly browned.
Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
Saute for an additional 10 minutes (estimate], stirring frequently, being careful not to burn the herbs.
Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled].
Add red wine and continue to boil for another 2 minutes.
Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.
Monkey Lovin' Mocha  Mouthfulls


Ingredients:
unsalted butter, sugar, egg, instant espresso powder, flour, walnuts, walnut halves

Directions:
Preheat oven to 350°.
Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter] and set aside.
Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly.
Stir in the sugar until smooth.
Whisk in egg, coffee liquor, and espresso powder.
Gently fold in the flour and chopped walnuts.
Spoon the batter into the prepared cups, filling the cups about 3/4 full.
Place a walnut half in the center of each cup.
Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes.
Cool in tins about 5 minutes, then transfer to wire rack.
Butternut Squash Braised With Cream and Fresh Thyme


Ingredients:
butter, onion, garlic, fresh thyme leave

Directions:
Cover the squash with a generous amount of salted water in a large saucepan and boil for 5 minutes.
Drain well.
In a slow cooker, combine the squash, butter, onions, garlic, cream and salt and pepper.
Set the cooker on low and cook for 6 to 8 hours, adding the fresh thyme in the last hour of cooking.
When the squash is tender, turn off the slow cooker.
This dish can sit for an hour or two before serving.
Chili Relleno Casserole
Category: breakfast-and-brunch
By Monya Heath Williams

This is a quick and delicious dinner. My husband loves it.

Ingredients:
2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4  eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 563.7
Fat: 41.9 g
Saturated fat: 25 g
Carbohydrates: 12.6 g
Sugars: 5.3 g
Dietary fiber: 1.4 g
Protein: 34.6 g
Cholesterol: 210.7 mg
Sodium: 1474.8 mg
Scandinavian Pancake


Ingredients:
butter, eggs, milk, sugar, flour, salt

Directions:
Melt butter in oven proof skillet on top of stove., Mix eggs, milk sugar, flour and salt with a whisk., Pour into buttered skillet., Bake in 425 degree oven for 20 minutes.
Not Your Usual Pasta Salad
Category: salad
By KB COUNTRYGIRL

I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal.

Ingredients:
1 (16 ounce) package seashell pasta
8 slices bacon
1 cup creamy salad dressing (such as Miracle Whip®)
¼ cup white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1  red onion, finely diced
1 (8 ounce) can sliced water chestnuts, rinsed and drained
4  hard-cooked eggs, chopped
½  green bell pepper, diced
½  red bell pepper, diced
2 stalks celery, diced
½ cup sliced black olives
½ cup diced sharp Cheddar cheese
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble. Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing. Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 247.4
Fat: 11.8 g
Saturated fat: 3.1 g
Carbohydrates: 26.7 g
Sugars: 4.3 g
Dietary fiber: 1.8 g
Protein: 8.9 g
Cholesterol: 68.4 mg
Sodium: 381.3 mg
Alton Brown's Shrimp Cocktail


Ingredients:
shrimp, kosher salt, sugar, water, diced tomatoes, chili sauce, sugar, fresh black pepper, kosher salt, olive oil

Directions:
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Crock Pot Chicken Italiano


Ingredients:
boneless skinless chicken breast halves, white wine, water, cream cheese, rice

Directions:
Place the chicken in the bottom of the crock pot.
Combine the salad dressing and wine (or water] and pour over the chicken.
Cover and cook on low for 3 hours.
Combine cheese and soup and blend.
Stir in mushrooms.
Pour over the chicken.
Cover and cook on low 1-2 hours until chicken juices run clear.
Serve over noodles or rice.
Dog Team Salad Dressing


Ingredients:
sugar, salt, dried basil, dried marjoram, dry mustard, garlic, olive oil, vinegar

Directions:
Mash garlic and rub well into dry ingredients., Add vinegar and beat in oil.
7-Up Cranberry Punch


Ingredients:
water, sugar, cinnamon sticks, cranberry juice, lemon juice

Directions:
Chill fruit juices and 7-Up.
Simmer water, sugar and cinnamon sticks together for 10 minutes.
Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor.
Prior to serving time, remove the cinnamon sticks from the sugar syrup.
In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice.
Slowly pour in the 7-Up.
Add ice-cubes and garnish with lime slices if desired.
Cauliflower Crust Pizza


Ingredients:
cauliflower, eggs, minced garlic cloves, crushed red pepper flakes

Directions:
Grate cauliflower in food processor., Steam approximately 15 minutes., Transfer to bowl to cool & squeeze out all excess water using towels., Preheat oven to 450., Add remaining ingredients & mix well., Pour mixture onto parchment lined baking sheet or oiled pizza stone., Shape crust & bake approximately 15 minutes until lightly browned., Add sauce toppings etc bake additional 10 minutes or until toppings are heated.
Chewy Pecan Pie Bars


Ingredients:
butter, margarine, all-purpose flour, vanilla extract, salt, confectioners' sugar, brown sugar, eggs, baking soda, pecans

Directions:
Pour butter into a 9 x 13 inch baking pan; set aside.
In a mixing bowl, combine brown sugar, flour eggs, vanilla, baking soda and salt; mix well.
Stir in pecans.
Spread over butter.
Bake at 350 degrees for 30 to 35 minutes.
Remove from the oven; immediately dust with confectioner<U+0092>s sugar.
Cool before cutting.
Chicken Ranch Enchiladas
Category: world-cuisine
By Smith's Wife

I got this recipe from my cousin and now this is my favorite dish.  The ranch dressing mix adds nice flavor.

Ingredients:
¼ cup butter
4  skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 (10.75 ounce) can  condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 (1 ounce) package ranch dressing mix
10 (8 inch) flour tortillas
2 cups shredded Mexican cheese blend

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x13 inch dish

Calories: 812.8
Fat: 47.6 g
Saturated fat: 27.3 g
Carbohydrates: 57.1 g
Sugars: 1.1 g
Dietary fiber: 3 g
Protein: 38.5 g
Cholesterol: 144.7 mg
Sodium: 1788.8 mg
Nana's Chocolate Cherry Cake


Ingredients:
cherry pie filling, eggs, pure vanilla extract

Directions:
Mix cake mix, eggs and flavorings until well-blended.  (I use a hand mixer and mix for at least 2 minutes.].
Fold in cherry pie filling (gently].
Spread batter into a 8" x 12" pan that has been greased and floured.
Bake at 350 degrees until done. (40-50 minutes, according to the cake mix package.].
Frost with dark chocolate frosting.
Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
Category: appetizers-and-snacks
By myjo

My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!

Ingredients:
2 pounds ricotta cheese
2 pounds bulk Italian sausage
5  large eggs, beaten
1 pound shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon finely chopped parsley
¼ pound prosciutto, chopped
freshly cracked black pepper to taste
2 pounds prepared pizza dough
1  egg
2 tablespoons water

Directions:
Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta. Preheat oven to 400 degrees F (200 degrees C). Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool. Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined. Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts. Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam. Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

Prep time: 30 mins
Cook time: 1 hr
Total time: 10 hrs 30 mins
Yields: 2 pies

Calories: 493
Fat: 26.2 g
Saturated fat: 11.1 g
Carbohydrates: 32.5 g
Sugars: 4 g
Dietary fiber: 0.8 g
Protein: 30 g
Cholesterol: 135.1 mg
Sodium: 1279.9 mg
Roma Tomatoes


Ingredients:
roma tomatoes, olive oil

Directions:
Cut the tomatoes in half., Drizzle with olive oil., Season with salt and freshly ground black pepper., Roast in hot oven for about 15-20 minutes.
Wiener Schnitzel


Ingredients:
flour, egg, butter, lemon, salt, pepper

Directions:
Pound cutlets thin between 2 sheets of waxed paper.
Place flour in one dish, beaten egg in another, and bread crumbs in another.  Salt and pepper each dish.
Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
Melt 4 tsps. butter in a large skillet.  Brown cutlets quickly on each side until golden brown and set aside.
Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
Stir mixture and pour over cutlets before serving.
Creamy Sauerkraut


Ingredients:
olive oil, German-style sweet sauerkraut, creme fraiche, chives

Directions:
Heat oil in a saucepan. Add sauerkraut and stir.
Turn heat to low and cover; cook until sauerkraut is hot throughout.
Remove from heat, let cool slightly, and stir in crème fraiche and minced chives.
Serve.
Isla De Pinos Special


Ingredients:
sugar, grapefruit juice, rum

Directions:
Combine sugar, grapefruit juice, and rum., Shake well., Pour over crushed ice in a very cold glass.
Kaprow Burgers (Thai Burger)


Ingredients:
soy sauce, fish sauce, lime, juice of, ginger, garlic cloves, brown sugar, onions, Thai basil, black pepper, ground pork

Directions:
In a medium bowl (microwave safe] add the fist 9 ingredients, stir and microwave for 30 seconds, Stir and microwave again until mixtures just starts to bubble. Set aside to cool for 10 minutes.
Combine remaining ingredients into sauce that has cooled and mix with hands to incorporate all ingredients.
Place meat mixture in fridge for an hour (more or less].
Make 4 patties and grill to medium well (no pink] in middle.
Serve on a roll  with a spicy mayo (mix some mayo with  thai green curry paste,  ginger garlic paste and a little honey add some shopped cilantro and or basil leaves]. Top with favorite burger toppings.
Company's Coming Carrot Puff Bake


Ingredients:
carrots, sugar, sour cream, flour, cinnamon, nutmeg, butter, baking powder, vanilla, salt, eggs

Directions:
Set oven to 350 degrees.
Butter a 2-quart baking dish.
Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel] cool slightly.
Place the cooled carrot in a food processor and process until smooth.
Add in all remaining ingredients; pulse to combine.
Transfer to baking dish.
Bake for about 40 minutes or until puffed and set.
Bourbon Steelhead Trout


Ingredients:
fresh lemon juice, tamari soy sauce, olive oil, Bourbon

Directions:
Mix marinade ingredients and place in baking pan approximately the size of the fish fillet.  Marinate fillet for 2 to 3 hours.
Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.
Smothered Pork Chops With Apples, Onions and Cabbage


Ingredients:
kosher salt, all-purpose flour, olive oil, granny smith apples, onions, savoy cabbage, napa cabbage, calvados, caraway seed, bay leaves, salt, fresh ground black pepper, thyme leaves, marjoram

Directions:
Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast]:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Stuffed Celery


Ingredients:
cream cheese, carrot, parsley, thyme, garlic powder, celery rib, paprika

Directions:
Mix cream cheese, carrots and seasonings., Stuff into celery stalks., Sprinkle lightly with paprika., Chill for at least 1 hour.
Broccoli and Cauliflower Salad My Way


Ingredients:
bacon, bacon bits, fresh broccoli, cauliflower, cheddar cheese, red onion, red wine vinegar, Splenda granular, sugar, ground black pepper, salt, mayonnaise, fresh lemon juice

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.