xiaoxl/recipe_data huggingface dataset:
Sarasota's Simple Yogurt, Basil, Lemon Dipping Sauce


Ingredients:
plain yogurt, fresh lemon juice, garlic, sugar, fresh basil, salt, pepper

Directions:
Yogurt  --  The best way to do this if you have time, is to put the yogurt in a piece of cheesecloth in a strainer or colander and then in a small bowl over night (wrapped with saran wrap. This allows the sour cream to drain, so the dip isn't wet or runny.
Personally, I had no time, but I did buy the greek yogurt which is a bit thicker, mixed everything together and enjoyed.  Also, I have used this with just everyday yogurt and did not take the time to let it set over night and it was fine.
Amish Cabbage Patch Stew


Ingredients:
onion, celery, cabbage, Worcestershire sauce, chili powder, salt, sugar, stewed tomatoes, kidney beans, water

Directions:
brown the meat in a dutch oven and drain., add onions, celery cabbage and cook until wilted., add water worcestershire sauce, chili powder, salt and sugar., add tomatoes and beans., Cover and cook 30 minutes.
Roasted Poblano Corn Chowder


Ingredients:
butter, onion, garlic cloves, potatoes, ground cumin, dried thyme, sea salt, corn kernels, half-and-half, black pepper, cilantro, avocado, lime slice

Directions:
Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed.  Roughly chop the peppers and set aside.
In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer.  Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
Overnight Blueberry French Toast
Category: breakfast-and-brunch
By KARAN1946

This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.

Ingredients:
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12  eggs, beaten
2 cups milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked

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

Calories: 485.2
Fat: 24.8 g
Saturated fat: 13.3 g
Carbohydrates: 51.9 g
Sugars: 33.3 g
Dietary fiber: 1.4 g
Protein: 15.1 g
Cholesterol: 279.4 mg
Sodium: 451.2 mg
Zesty Feta and Shrimp Summer Pasta Salad
Category: salad
By COLLEENMARIE13

This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.

Ingredients:
2  skinless, boneless chicken breast halves
1 (16 ounce) package uncooked farfalle (bow tie) pasta
½ pound frozen cooked cocktail shrimp
1 (2.25 ounce) can diced black olives, drained
1 pint cherry tomatoes
½ cup baby carrots, chopped
1  cucumber, diced
½ cup balsamic vinegar
1 (6 ounce) package feta cheese, crumbled
salt-free seasoning blend to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature. In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 370.7
Fat: 7.8 g
Saturated fat: 3.8 g
Carbohydrates: 50.2 g
Sugars: 4.7 g
Dietary fiber: 3.5 g
Protein: 23.8 g
Cholesterol: 90.8 mg
Sodium: 396.8 mg
Mexican Chicken in Phyllo


Ingredients:
scallion, monterey jack cheese, sliced ripe olives, salsa, cumin, green chilies, diced pimentos, phyllo pastry sheets, butter

Directions:
Heat oven to 375.  Lightly butter cookie sheet.
In a large bowl, combine all ingredients excpet phyllo and butter.  Set aside.
Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets.
Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets.
Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side.
Fold sides in and brush with melted butter.
Roll jelly-roll fasion and place on cooke sheet, seam side down.  Brush with butter.
Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy.
Cut each in half.
Coconut Macaroons


Ingredients:
unsweetened coconut, sugar, table salt, honey, vanilla, sweetened coconut

Directions:
Preheat oven 350 degrees F.
Line 3 cookie sheets with parchment paper.
Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
Process until mixture is finely ground and well combined.
Put egg whites in the clean bowl of electric mixer.
Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
Place over low heat and beat constantly with a whisk until warm and frothy.
(This will happen almost immediately; be careful not to overheat, or the whites will cook].
Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
Add the salt to the whites and beat at high speed until they become white and thick.
With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows].
Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
Combine gently but thoroughly.
Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
Position oven rack on the center shelf.
Place macaroons in oven and reduce temperature to 325 degrees F.
Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
Let sheet sit on a wire rack for 5 to 10 minutes.
Use a thin metal spatula to transfer the cookies.
Chicken Teriyaki (Tori No Teriyaki)


Ingredients:
chicken pieces, gingerroot, garlic clove, soy sauce, sake, mirin, sugar

Directions:
Wash and clean chicken, towel dry.
Mix all sauce ingredients together.
Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
Or.
Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Or.
Pan-Fry: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
Remove lid, shake skillet to let remaining marinade evaporate.
Chocolate Covered Strawberries
Category: desserts
By Kitten

This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.

Ingredients:
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions:
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Insert toothpicks into the tops of the strawberries. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 115
Fat: 7.3 g
Saturated fat: 4 g
Carbohydrates: 12.7 g
Sugars: 10.9 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 6.2 mg
Sodium: 31.3 mg
Creole Sauce


Ingredients:
onions, green bell peppers, celery, garlic cloves, bay leaf, tomato sauce, Tabasco sauce, salt, pepper

Directions:
Heat oil in a medium saucepan until nearly smoking., Add the onion, bell pepper and celery, stir to coat with oil., Reduce heat to medium, add the garlic, spice mix and bay leaf., Cook until the vegetables are soft., Add the stock and tomato sauce., Bring to a boil, then reduce to a simmer., Simmer until reduced to 2 cups., Taste, and add hot sauce, salt and pepper to taste., Remove the bay leaf, and serve.
Mango Butter (Ginger, Lime and Cinnamon)


Ingredients:
mangoes, brown sugar, ginger, lime zest, lime juice, cinnamon

Directions:
Put mangos in saucepan over medium heat.  Cook until hey are very soft.  Add water ifit starts to stick, should not need it.
Use stick to puree.
Add sugar, ginger lime zest, lime juice and cinnamon.  Mix well.  Bring to a boil over medium heat.   Lower heat and cook, stirring frequently until very thick, about 30 minuts.
Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space.
Cap and process in 10 minute boiling water bath.
Turkey Breast Shnitzel Style


Ingredients:
eggs, flour, butter, capers, Italian parsley, orzo pasta

Directions:
Remove skin and bones from turkey and cut meat into thin slices.
Place on a board and cover with plastic wrap; pound with a meat mallet to flatten.
Coat each slice in flour, then dip in beaten egg, then coat well with bread crumbs.
Cook turkey for 3 to 4 minutes on each side in 4 tablespoons butter in a large skillet, cooking in 2 batches if necessary to not crowd skillet.
Set aside and keep warm.
Add 3 tablespoons butter to same skillet and cook until it just begins to brown.
Remove from heat and add capers and lemon juice; season to taste with salt and pepper then stir in parsley.
Saute orzo in remaining tablespoon butter.
Serve turkey slices over orzo and drizzle with lemon butter.
Guilt Free Guacamole ( Asparagus )


Ingredients:
asparagus spears, salsa, cilantro leaf, garlic cloves, scallions

Directions:
In a large pan (preferably non-stick], combine the asparagus with 1/2 cup of water and bring it to a boil.
Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
Drain and run under cold water to cool and stop the cooking process.
In a food processor, blitz the asparagus, salsa, cilantro and garlic.
Add the scallions, and pulse several times until chunky/smooth (as you prefer].
Transfer to a serving bowl.
Refrigerate, covered, until chilled, about 1 hour.
Yummy and Easy Egg Salad
Category: salad
By nutsforchocolate

Egg salad that is easy to make and isn't boring. Horseradish, green onion, Dijon mustard, paprika, and celery make this a welcome addition to any lunch.

Ingredients:
3  hard-boiled eggs, peeled
1 stalk celery, chopped
1  green onion, chopped
3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard, or more to taste
1 tablespoon yellow mustard
½ teaspoon prepared horseradish, or to taste
½ teaspoon paprika

Directions:
Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 105
Fat: 7.9 g
Saturated fat: 1.8 g
Carbohydrates: 3.1 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 5.2 g
Cholesterol: 162.9 mg
Sodium: 270.4 mg
Irish Potato and Chive Casserole
Category: side-dish
By BAWHITE1

A new twist for mashed potatoes. I usually add a dash of onion and garlic powder. I also do a taste test prior to baking to see if they need more salt. Potatoes are combined with cream cheese, sour cream, chives, butter, and paprika...Delicious!!

Ingredients:
8  potatoes, peeled and cubed
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
½ cup butter
½ teaspoon salt
¼ cup chopped fresh chives
1 pinch paprika, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika. Bake in preheated oven until bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 425
Fat: 27.4 g
Saturated fat: 17.2 g
Carbohydrates: 39.3 g
Sugars: 1.8 g
Dietary fiber: 4.8 g
Protein: 7.5 g
Cholesterol: 73.8 mg
Sodium: 337.9 mg
Texas Sausage Kolaches (Klobasneks)
Category: appetizers-and-snacks
By Krissi Abbott

I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.

Ingredients:
½ cup milk
½ cup white sugar
1 teaspoon salt
¼ cup unsalted butter
2 (.25 ounce) packages active dry yeast
½ cup warm water
2 large eggs, beaten
4 ½ cups all-purpose flour
1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
1 (8 ounce) package sharp Cheddar cheese
4 tablespoons unsalted butter, melted

Directions:
Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes. Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry. Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour. Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet. Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Bake in the preheated oven until golden, 12 to 15 minutes.

Prep time: 45 mins
Cook time: 15 mins
Total time: 2 hrs 10 mins
Yields: 20 servings

Calories: 264
Fat: 12.8 g
Saturated fat: 6.8 g
Carbohydrates: 27.4 g
Sugars: 5.7 g
Dietary fiber: 0.9 g
Protein: 9.4 g
Cholesterol: 50.8 mg
Sodium: 367.3 mg
Goat Cheese and Spinach Turkey Burgers
Category: meat-and-poultry
By NWITOVER

This fast and easy recipe is perfect to make after a long day at work. The goat cheese adds a creamy flavor to sometimes bland turkey burgers. Served with a side salad, it makes a perfectly delicious meal.

Ingredients:
1 ½ pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled

Directions:
Preheat the oven broiler. In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties. Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 277.6
Fat: 15.3 g
Saturated fat: 4.6 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 1.1 g
Protein: 31.9 g
Cholesterol: 137.2 mg
Sodium: 206.9 mg
Hot Lime and Mango Chutney


Ingredients:
mangoes, onion, fresh lime juice, raisins, honey, cider vinegar, red chilies, garlic cloves, lime peel, fresh ginger

Directions:
Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling.  Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
Remove chutney from heat and let cool to room temperature.  Transfer to serving bowl and refrigerate covered 1 hour.
Serve cold with roast pork or chicken, curried dishes, or fish.  Store covered in refrigerator up to 1 month.
French Fry Spam Casserole


Ingredients:
frozen french fries, cheddar cheese, sour cream, red bell pepper, green onion

Directions:
Heat oven to 350°F.
In large bowl, combine potatoes, cheese, sour cream, and soup; stir in SPAM, bell pepper, and green onion.
Spoon into 9 x 13" baking dish. Sprinkle with crushed flakes.
Bake 30-40 minutes or until thoroughly heated.
Pineapple Chunk Salad


Ingredients:
carrot, cucumber, sugar

Directions:
save the juice from canned pineapple dump in bowl with chunks, mix in sugar, peel and dice cucumber, add to pineapple., roughly grate carrot in bigger chunks., add to pineapple.
Plant-Based Taco
Category: salad
By Julie Weigand

Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell. Have fun with it and know you are eating healthy!

Ingredients:
½ cup cauliflower florets
1 tablespoon water
1 tablespoon extra-virgin olive oil
½ cup canned black beans, rinsed
¼ cup canned corn, rinsed
¼ cup onion, chopped
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon ground cumin
1 large whole wheat tortilla
1 tablespoon taco sauce
1 tablespoon ground flaxseed meal
1 tablespoon nutritional yeast
½  tomato, diced
1 cup shredded dark leafy greens

Directions:
Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes. Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat. Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 634.7
Fat: 19.6 g
Saturated fat: 2.6 g
Carbohydrates: 112.6 g
Sugars: 7.6 g
Dietary fiber: 23.1 g
Protein: 26.4 g
Sodium: 1396 mg
Spanakopita


Ingredients:
fresh spinach, olive oil, green onions, fresh dill, feta cheese, eggs, salt, black pepper, butter, phyllo pastry, ground nutmeg

Directions:
Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.
Salmon Loaf


Ingredients:
salmon, skim milk powder, eggs, salt, pepper, Worcestershire sauce, onion

Directions:
Preheat oven to 350.
Drain salmon and reserve liquid.
Add enough milk or water to salmon liquid to make 3/4 cup.
Combine all ingredients and mix thoroughly.
Pour salmon mixture into loaf pan.
Bake for 45-50 minutes.
I often double the recipe and bake in a casserole dish instead of a loaf pan for 50 minutes. This makes more delicious golden edges.
Jumbo Dark Chocolate Cookies


Ingredients:
all-purpose flour, salt, butter, light brown sugar, granulated sugar, egg, vanilla extract

Directions:
PREHEAT oven to 325°F  Line baking sheets with parchment paper or lightly grease.
MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%] power for 30 seconds; STIR.  Morsels may retain some of their original shape.  Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.  Set aside.
SIFT flour, cocoa, baking soda and salt into medium bowl.  Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy.  Add melted chocolate and mix well.  Add egg and vanilla extract, mixing until well blended, about 1 minute.  Add flour mixture, mixing just until blended.  Stir in remaining 1 cup morsels.  Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance.  Cool on baking sheets for 5 minutes.  Remove to wire rack to cool completely.
Tangy Asian Ginger Dressing


Ingredients:
garlic cloves, gingerroot, olive oil, rice vinegar, soy sauce, honey, water

Directions:
"Add all ingredients into a dressing cruet (bottle]. Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute."