xiaoxl/recipe_data huggingface dataset:
Provolone-Pancetta Stuffed Chicken With Balsamic Sauce


Ingredients:
pancetta, shallots, fresh sage, provolone cheese, boneless skinless chicken breast halves, extra virgin olive oil, reduced-sodium chicken broth, butter

Directions:
Heat oven to 400 degrees.
Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
Place in a bowl; cool slightly.
Stir in cheese.
With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
**Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
Heat large skillet over medium-high heat until hot.
Add oil; heat until hot.
Cook chicken 5 minutes or until browned, adjusting heat if necessary.
Turn; place on small foil-lined rimmed baking sheet (reserve skillet].
Bake 5-8 minutes or until chicken is no longer pink in center.
Meanwhile, remove any dripping from skillet
Heat skillet over hight heat until hot.
Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
Remove from heat; whisk in butter.
Lightly spoon sauce over chicken; pass remaining sauce.
Spicy Peppered Beef Jerky


Ingredients:
soy sauce, Lea & Perrins Worcestershire Sauce, rice vinegar, maple syrup, fine sea salt, ground black pepper, bay leaves, chipotle chiles, Hungarian paprika, onion, whole black peppercorns, fresh garlic cloves, beef sirloin steaks

Directions:
In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce.
Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill.
Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips.
Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly.
Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees.
Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper.
Bake for 1 1/2 - 2 hours.
Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.
Greek Green Bean Salad with Feta and Tomatoes
Category: salad
By Gundi

This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.

Ingredients:
1 pound fresh green beans, trimmed
3  tomatoes, chopped
¼ cup olive oil
2 tablespoons white balsamic vinegar
salt and freshly ground black pepper to taste
1  shallot, minced
¼ cup chopped fresh parsley
1 clove garlic, minced
2 ounces crumbled feta cheese

Directions:
Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 servings

Calories: 304.4
Fat: 22.6 g
Saturated fat: 5.4 g
Carbohydrates: 22.4 g
Sugars: 8.8 g
Dietary fiber: 7.2 g
Protein: 7.4 g
Cholesterol: 16.8 mg
Sodium: 287 mg
Over the Top Nachos
Category: appetizers-and-snacks
By Charlie

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends.  Better plan on making two plates of these, they're really good!  Serve with sour cream, salsa, and guacamole.

Ingredients:
1 pound ground beef
1  onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1  fresh jalapeno pepper, sliced

Directions:
In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease. Arrange chips on a microwavable platter.  Spread beans over the chips.  Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese.  Arrange jalapeno peppers on top. Microwave on medium-high until cheese has melted. Serve immediately.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 829
Fat: 52.1 g
Saturated fat: 20.1 g
Carbohydrates: 58.4 g
Sugars: 1.9 g
Dietary fiber: 7.9 g
Protein: 33.6 g
Cholesterol: 118.6 mg
Sodium: 845.9 mg
Stuffed Tuna Salad Shells


Ingredients:
jumbo pasta shells, frozen green pea, plain yogurt, mayonnaise, tuna in water, onions, lemon juice, dried basil leaves, dried oregano leaves, lemon pepper, paprika

Directions:
Cook and drain pasta shells as directed on package;pat dry.
Rinse frozen peas with cold water to separate;drain and pat dry.
Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
Fold in peas.
Spoon one heaping tablespoonful of mixture into each shell.
Sprinkle with paprika before serving.
Grill "blackened Voodoo" Chicken


Ingredients:
chicken wings, butter, kosher salt, fresh coarse ground black pepper, dried sweet basil leaves, file powder, garlic powder, onion powder, dried oregano, cayenne pepper, white pepper, dried thyme

Directions:
1.  Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
2.  Remove the chicken from the marinade and shake off the excess.  Sprinkle with the Cajun dynamite dust to evenly coat each wing.  Allow to sit till dust appears "wet".
3.  Preheat grill set up for indirect medium heat (300 degrees].  Add apple wood chips soaked in water for 1 hour to create smoke.  Arrange Chicken wings over drip pan and smoke for 40 minutes.
4.  In aluminum foil pan over direct heat, melt butter, coat wings with butter.  Cook chicken over direct heat 10 minutes.  Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them].
5.  You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char.  Do not burn.  You are looking for a nice mahogany color.  These wings are a little on the hot side, but my family tears them up!
White Pizza Sauce
Category: side-dish
By MaggieJo

Great for vegetable pizza, meat pizza, or pasta. Brush your favorite pizza dough with olive oil, spread sauce, add your favorite toppings, and bake per dough instructions. Also great for calzones or chicken, or chicken and broccoli with fettucine. Makes enough sauce for 2 medium pizzas. Freezes beautifully. Just thaw at room temperature.

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
¼ cup finely chopped onion
1 large clove garlic, minced
3 tablespoons all-purpose flour
1 cup milk, or more as needed
½ cup grated Parmesan cheese
2 tablespoons minced fresh basil
½ teaspoon chopped fresh oregano  (Optional)
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Heat butter and olive oil in a small saucepan over medium heat; cook and stir onion and garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent, 2 to 3 minutes. Mix milk, Parmesan cheese, basil, oregano, salt, and black pepper into onion mixture. Cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes. Remove from heat.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 2 pizzas

Calories: 364.7
Fat: 26.6 g
Saturated fat: 13.3 g
Carbohydrates: 18.5 g
Sugars: 6.8 g
Dietary fiber: 0.8 g
Protein: 13.5 g
Cholesterol: 57.9 mg
Sodium: 730.1 mg
Spiced Cherry Sauce


Ingredients:
light corn syrup, water, sugar, lemon juice, ground allspice, ground cloves, ground cinnamon, salt

Directions:
Except for the cherries, combine all ingredients in a saucepan & bring to boil., Reduce heat & simmer 15 minutes, stirring frequently., Remove from heat & stir in cherries., Cool before serving.
Very Cool Koolaid Hair Dye


Ingredients:
"water"

Directions:
Be very sure to use UNSWEETENED.
Mix one packet of Kool-Aid with the water in a pot.
Heat until boiling, stirring.
Remove from heat and cool to a temperature that is warm but not hot.
Dip as much hair as possible into the mix.
Then, with your head over the pot, ladle the kool-aid over the hair.
Do this for 15 minutes.
Wring out hair and pat dry with paper towels.
Don't wrap in a towel as it will absorb too much colour.
At this point you could wrap your hair in plastic wrap and leave overnight or for several hours.
Then, uncover and let dry.
After it dries, rinse repeatedly, shampoo and condition.
Note: The excess colour may stain your skin.
Smear petroleum jelly on exposed skin.
Even if staining occurs, it will scrub off.
Smokin' Scovilles Turkey Chili
Category: soups-stews-and-chili
By JIMBOLYA

This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1  habanero pepper, seeded and chopped
2 pounds lean ground turkey
2 tablespoons chili powder
2 teaspoons red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained
½ cup cheap beer
½ cup canned whole kernel corn
1 tablespoon hot pepper sauce

Directions:
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 327.6
Fat: 13.9 g
Saturated fat: 3 g
Carbohydrates: 24.8 g
Sugars: 5.6 g
Dietary fiber: 7.1 g
Protein: 28.1 g
Cholesterol: 83.8 mg
Sodium: 1099.5 mg
Nancy Silverton’s Grape Sourdough Starter


Ingredients:
bread flour, water, red grapes

Directions:
Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!] and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days.
The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed.
Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment] You can refrigerate it until you're ready to proceed.
Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well. Let stand uncovered at room temperature until it bubbles up — 3 to 4 hours — then cover and refrigerate. Repeat this the second and third day.
Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it’s a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.
Harvest Beef Chuck Stew


Ingredients:
olive oil, boneless beef chuck, onion, garlic cloves, Burgundy wine, tomato sauce, beef broth, fresh rosemary, bay leaves, pepper, carrots, celery, potato, flour, cold water

Directions:
Heat oil in large pan over med-high heat.
Add beef and saute for five minutes, browning on both sides.
Remove meat from pan.
Add onion and garlic.
Saute five minutes.
Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
Bring to a boil.
Add beef and simmer 1 hour.
Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
Add the flour and water and cook five more minutes.
Toasty Sweet Coconutty Graham Chex Mix®
Category: appetizers-and-snacks
By TADA

I was given this recipe from a good friend. It was really good. Then I toasted the coconut and almonds and it was really, really good! Great finger food for watching football and parties!

Ingredients:
1 (14 ounce) package sweetened shredded coconut
2 (6 ounce) packages slivered almonds
1 (14 ounce) box crispy rice cereal squares (such as Rice Chex®)
1 (12 ounce) box honey graham cereal (such as Golden Grahams®)
2 cups white sugar
2 cups corn syrup
1 ½ cups butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Spread almonds onto a separate baking sheet. Bake coconut and almonds in the preheated oven for 15 minutes. Remove baking sheets from oven and stir; continue cooking, stirring every 4 to 5 minutes, until coconut and almonds are golden brown, 5 to 10 minutes. Combine coconut, almonds, rice cereal squares, and honey graham cereal together in a large bowl. Bring white sugar, corn syrup, and butter to a boil in a saucepan. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes. Pour sugar mixture over cereal mixture and stir until well coated. Pour mixture out onto 2 baking sheets to cool, stirring occasionally to prevent clumping.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 36 servings

Calories: 349
Fat: 16 g
Saturated fat: 8.1 g
Carbohydrates: 50.1 g
Sugars: 24.2 g
Dietary fiber: 2.4 g
Protein: 3.4 g
Cholesterol: 20.3 mg
Sodium: 278.6 mg
Dripping Roast Beef Sandwiches with Melted Provolone
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

Ingredients:
1 (10.5 ounce) can  Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4  Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings

Directions:
Heat the oven to 400 degrees F. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 4 servings

Calories: 436.4
Fat: 17.1 g
Saturated fat: 8 g
Carbohydrates: 41 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 32.7 g
Cholesterol: 63.5 mg
Sodium: 2145.8 mg
Szechuan Green Beans


Ingredients:
garlic cloves, green beans, soy sauce, szechwan pepper, peanuts

Directions:
in oil mix garlic and red pepper flakes, add green beans  cook until just tender, add peanuts, add soy sauce and vinegar, add pepper.
Broccoli and Chicken Noodle Bowl


Ingredients:
chicken, shallots, garlic cloves, ginger, broccoli florets, soy sauce, fish sauce, basil

Directions:
Soak rice noodles in warm water for about 30 minutes or until soft.
Heat oil in a wok or large skillet.  Stir fry chicken  about 5 minutes.  Remove.
Add shallots, garlic, jalapeno and ginger to skillet or wok.  Stir fry over medium heat 2 to 3 minutes.  Add broccoli and stir to mix.  Cover and cook 3 minutes until broccoli is crisp tender.
Meanwhile, drain noodles and add to skillet or wok.  Stir to combine.  Return chicken, stir.  Add soy sauces and fish sauce.  Stir fry 8 minutes.  Garnish with basil and serve.
Greek Chicken and Feta  Phyllo Bundles


Ingredients:
boneless skinless chicken breasts, dry white wine, olive oil, garlic, bay leaves, dried oregano, seasoning salt, pepper, feta cheese, egg, parmesan cheese, fresh parsley, phyllo dough, butter

Directions:
Set oven to 350°F.
Slice the chicken breasts in half lengthwise almost in half to create a pocket.
Place in a large glass baking dish.
In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
Cover and refrigerate for about 12-24 hours.
Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
Place each breast on a cutting board or a working surface.
Place a generous amount of filling (about 2 tablespoons] in each pocket of the breast.
Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out].
Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast].
Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
Fold bottom over the breast; fold the sides over then roll up.
Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying].
Place seam-side down on a greased baking sheet.
Brush tops with melted butter.
Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
Delicious!
COPYCAT PANERa BREAD’S AUTUMN SQUASH SOUP


Ingredients:
apple, yellow onion, coconut oil, vegetable broth, cinnamon, salt

Directions:
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Spinach, Olive Cheese Pastries


Ingredients:
spinach, silver beet, low-fat ricotta, black olives, parsley, pepper, sea salt, olive oil flavored cooking spray, sesame seeds

Directions:
Wilt the spinach and squeeze any moisture out.
Combine with ricotta, olives, herbs and seasoning.
Preheat oven to 180°C.
Spray the bread with a little water to make it pliable. Spoon a little of the spinach mixture along the bottom of the bread, leaving some room at the sides. Fold the sides in and then roll up.
Spray with oil and sprinkle with sesame seeds.
Spray a baking tray with oil and arrange the parcels, covering with foil. Bake for 20 minutes.
Remove foil and bake another 5-10 minutes until the tops are golden.
Hungarian Paprika Potatoes (Paprikas Krumpli)


Ingredients:
butter, olive oil, onion, Hungarian paprika, potatoes, green pepper, tomatoes, water

Directions:
In a large saucepan, melt butter and olive oil.
Sauté the onions for 5 minutes.
Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
Bring to a boil, then reduce to a simmer.
Avoid stirring as much as you can to keep the potatoes from breaking apart.
Cook for 30 minutes or until tender.
Salmon Frittata (Weight Watchers)


Ingredients:
egg substitute, nonfat milk, fresh dill, salt, ground pepper, fresh white mushroom, white potatoes, onion, salmon fillets

Directions:
Preheat broiler.
Lightly whisk the egg substitute, milk, dill, salt, and pepper in a medium bowl until well mixed.
Spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat.
Add the mushrooms and cook, stirring frequently, until golden brown, 5 - 6 minutes.
Add the potatoes, red pepper, and onions; cook, stirring frequently, until the bell pepper is softened, about 2 minutes.
Add the salmon and cook, turning gently to avoid breaking it up, until the salmon is just opaque in the center, 2-3 minutes.
Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low.  Cover the skillet and cook until the eggs are set but still wet on top, 6 - 7 minutes.
Place the skillet under the broiler, 4 inches from the heat, and cook until the top of the frittata is lightly browned, 2-3 minutes.
Cut into 4 wedges and serve.
Only 4 points per serving!
If you don't have a oven-proof skillet (that is with a heat resistant handle], simply cover the handle of your regular skillet with heavy-duty foil.
Tomatoes Stuffed With Tuna, Capers and Herbs


Ingredients:
firm ripe tomatoes, salt, capers, pine nuts, fresh flat-leaf parsley, oregano leaves, dried oregano, fresh garlic, olive oil, fresh lemon juice, tuna packed in oil

Directions:
Cut a 3/4-inch slice off of the stem of each tomato; reserve the tops.
With a spoon, carefully scoop out the pulp and discard.
Sprinkle the inside of each tomato with salt, and place tomatoes unside down on paper towels to drain for 1 hour.
In a medium bowl, mix together the capers, pine nuts, parsley, oregano, garlic, olive oil and lemon juice.
Add the flaked tuna; mix together gently.
Season to taste with salt and pepper.
Sprinkle the inside of the tomatoes with pepper.
Fill the tomatoes evenly with the tuna filling.
Cover with the reserved tomato tops, and serve.
Makoto-Style Japanese Salad Dressing


Ingredients:
gingerroot, onion, water, tomato paste, sugar, Splenda sugar substitute, salt, Kikkoman soy sauce

Directions:
Combine ingredients in a blender and process until fairly smooth., Store in the refrigerator.