xiaoxl/recipe_data huggingface dataset:
Mexican Chocolate Phyllo Triangles


Ingredients:
bittersweet chocolate, granulated sugar, phyllo pastry, unsalted butter

Directions:
Line an 11x17-inch baking tray with parchment paper.
Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
In a food processor, finely grind the remaining chocolate with the sugar.
Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
Add 2 more sheets, buttering and sprinkling between each.
Cut the phyllo horizontally into 4 even strips.
Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag].
Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
Preheat the oven to 350°F
Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
Serve warm.
Black Bean/Cucumber Salad


Ingredients:
black beans, cucumber, tomatoes, green pepper, celery, red onion, olive oil

Directions:
Mix all ingredients in a medium size bowl., Cover and refrigerate for at least one hour.
Applesauce-Graham Muffins


Ingredients:
unsweetened applesauce, brown sugar, margarine, butter, egg, all-purpose flour, graham cracker crumbs, baking powder, baking soda, ground cinnamon

Directions:
Heat oven to 400°F Grease bottom only of 12 medium muffins cups, 2 1/2 x 1 1/4-inches, or line with paper baking cups.
Beat applesauce, brown sugar,margarine and egg in large bowl.
Stir in remaining ingredients except raisins just until flour is moistened.
Fold in raisins.
Divide batter evenly among muffin cups (cups will be almost full].
Bake 18 to 20 minutes or until golden brown.
Immediately remove from pan.
Mini Applesauce-Graham Muffins: Grease bottom only of 24-small muffin cups, 1 3/4 x 1 inch.
Divide batter evenly among muffin cups (cups will be very full].
Bake 11 to 13 minutes or until golden brown. 24 mini muffins.
Maryland Style Shrimp Salad


Ingredients:
large shrimp, celery, red onion, parsley, Worcestershire sauce, Dijon mustard, Miracle Whip, lemon juice

Directions:
Steam the Shrimp and then peel and clean.  Dice into whatever size you'd like on a sandwich.
Combine the celery, onion, Old Bay, parsley, Worcestershire sauce, mustard, Miracle Whip and lemon juice.  Stir to uniformly disperse all ingredients.
Add the Shrimp and stir to coat.
Serve cold.
Mexican Pumpkin Empanadas
Category: world-cuisine
By Esther Loveall Saunders

My take on a traditional pumpkin empanada! Adjust all spices to your taste.

Ingredients:
3 cups all-purpose flour
⅓ cup white sugar
1 ½ teaspoons salt
¼ teaspoon baking powder
1 cup vegetable shortening
1 cup warm water
4 cups canned pure pumpkin
2  eggs
1 cup white sugar
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1  beaten egg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the  edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 12 empanadas

Calories: 384.2
Fat: 18.6 g
Saturated fat: 4.8 g
Carbohydrates: 52.3 g
Sugars: 26 g
Dietary fiber: 3.3 g
Protein: 5.5 g
Cholesterol: 46.5 mg
Sodium: 709.8 mg
Fried Venison (Deer) Steaks


Ingredients:
flour, salt, pepper, canola oil

Directions:
Place steaks in between plastic wrap and pound out.  I use the flat side of the meat mallet instead of the pointy side.  I do not get too thin because it will dry out too much while cooking.
Put seasoning in with flour.
Dredge steak and fry in skillet.
Cooking time is about 3 minutes each side.  Enjoy.
Wicklewood's Potato and Onion Cake


Ingredients:
new potatoes, onions, butter, butter

Directions:
Preheat the oven to 190c.
Grease and line a round 8" cake tin.
Arrange some of the potato slices in the bottom of the baking tin.
Sprinkle with some of the onion, and dot with drops of the butter, season well.
Repeat these layers until all ingredients are used ending with a layer of potatoes.
Brush potatoes with melted butter.
Cover with foil and bake for 1 1/2 hours.
Remove from the oven and allow to stand for 10 mins before removing the foil and serving.
Quick Avocado Salad
Category: salad
By Audrey

Fresh avocados are tossed with delicious fresh veggies, drizzled with lime juice, and seasoned with salt and pepper.

Ingredients:
6 cups chopped romaine lettuce
1  green bell pepper, chopped
1  red onion, chopped
1  white onion, chopped
2 tablespoons bacon bits
2  avocados - peeled, pitted, and sliced
½  lime, juiced
salt and ground black pepper to taste

Directions:
Toss lettuce, bell pepper, red onion, white onion, and bacon bits together in a bowl; top with avocado. Drizzle lime juice over the salad and toss gently to coat with the juice. Season salad with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 145.4
Fat: 10.6 g
Saturated fat: 1.6 g
Carbohydrates: 12.5 g
Sugars: 3.2 g
Dietary fiber: 6.8 g
Protein: 3.6 g
Cholesterol: 1.7 mg
Sodium: 84.7 mg
Devilish Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, red onions, sour dill pickles, paprika

Directions:
Peel and cut the eggs in two., Place the yolks in a small bowl and set the whites aside., Smash the yolks and whisk in the mayonnaise and mustard until smooth., Add the onions and pickles and whisk until combined., Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika.
Peanut Crunch Ice cream Topping


Ingredients:
butter, brown sugar, half-and-half cream, peanut butter, peanuts, vanilla extract

Directions:
Melt butter in a medium saucepot., Stir in the brown sugar and half and half and peanut butter., Stir over low heat until smooth and beginning to come to a boil., Stir in the peanuts and vanilla., Serve warm., Makes 2 1/2 cups topping.
Vegetarian/ Vegan Savory Pie


Ingredients:
wheat flour, salt, honey, olive oil, dry active yeast, water, sweet potato, idaho potato, broccoli floret, cauliflower floret, frozen spinach, fresh spinach, butter, mozzarella cheese, paprika, salt, dry basil leaves, extra virgin olive oil

Directions:
1. For pie crust. Warm up the milk and add the yeast mix well and keep aside till it bubbles. Mix the flour, salt, olive oil, honey. Add the yeast mixture and as much water needed to make a smooth ball of dough. Keep covered for 4 hours.
2. For filling, scrape the skin for dust and boil both the potato and sweet potato. Peel and mash them two. add the broccoli, spinach and cauliflower along with the salt, garlic salt, half of dry basil powder, paprika and softened butter. incorporate well. You may mash completely or leave chunks for texture as desired.
3. Roll out the risen dough into 2 big circles. One an inch more than the other to cover the pan you will be using to bake.
4. Preheat the oven to 450 degrees for 5 minutes. Grease the pan lightly and place the bigger circle of dough. Pour out and spread the filling and sprinkle the cheese on top. Cover with the other circle of dough and press to seal. Poke a few holes on the top to let steam out. Rub with olive oil and sprinkle the rest of the dry basil leaves.
5. Reduce the oven to 350 degrees, place the pie to bake for 28-30 minutes. At half time sprinkle a little more olive oil on top.
6. After it turns light golden brown remove and keep aside to cool and enjoy it slightly warm.
Best comfort food for anytime of the year.
Southern Spiced Tea


Ingredients:
boiling water, whole cloves, oranges, juice of, sugar, water

Directions:
Add boiling water to tea, steep 5 minutes.
Strain (remove tea bags].
Make a syrup by boiling the sugar, cloves and water.
Add this syrup and fruit juices to the tea.
Serve hot or cold.
Oven-Baked Keto Chicken Thighs with Creamed Spinach and Mushrooms
Category: meat-and-poultry
By Bibi

This yummy keto main dish is a great way to get a vegetable into your evening meal. The chicken thighs rest on a bed of creamed spinach and mushrooms, with a crunchy keto topping.

Ingredients:
4 slices bacon
6  skinless, boneless chicken thighs
salt and ground black pepper to taste
½ cup chopped onion
8 ounces fresh mushrooms, chopped
2 pounds frozen chopped spinach -  thawed, drained, and squeezed dry
3 tablespoons ghee, plus more for greasing
1 cup chicken broth
1 cup heavy cream
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®), softened
1 cup grated Parmesan cheese, divided
½ cup sliced almonds
½ cup crushed pork rinds

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Pat chicken thighs dry and season with salt and pepper. Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside. Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside. Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese. Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 788.2
Fat: 63.3 g
Saturated fat: 30.2 g
Carbohydrates: 13 g
Sugars: 2.7 g
Dietary fiber: 5.7 g
Protein: 48.5 g
Cholesterol: 217.8 mg
Sodium: 1040 mg
Low Fat Marshmallow Mousse


Ingredients:
gelatin, boiling water, cream of tartar, vanilla, caster sugar

Directions:
In a small bowl, add pineapple juice. Sprinkle gelatine on top and let sit for 10 minutes.
Add boiling water to juice mixture and stir until all gelatine is dissolved. Set aside.
In a large metal mixing bowl, add egg whites. Beat with an electric mixer until foamy. About 30 seconds.
Add the cream of tartar and vanilla to egg whites. Continue beating.
While beating, slowly add the sugar 1 teaspoon at a time. This can take 5-7 minutes. Beat until stiff peaks form and mixture is glossy.
Slowly add the gelatine and juice mixture, and keep beating until well incorporated.
Mix in your food colouring.
Scoop into 2 dessert bowls or parfait glasses, and add any toppings. Chill in the refrigerator for 30 min to an hour.
Lamb Boti Kebabs


Ingredients:
lamb sirloin, plain yogurt, tandoori masala, chat masala, garam masala, dried cilantro, salt, chickpea flour, red chili pepper, dried mint, butter

Directions:
Trim all fat from the meat.
Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
Make a mixture of all the other ingredients except Oil and Chickpea Flour.
Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea <U+FB02>our and mix  well.
Add meat to the mixture and mix  well.
Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours].
Pre-heat oven to 350 F.
Thread the marinated meat on the skewer leaving some space between  individual pieces.
If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
Take out and baste the meat with oil or butter Bake for 10 minutes.
Take out and baste the meat with oil or butter Bake for 10 minutes.
Take the meat out and remove the meat from the skewers and serve with your favorite  accompaniment.
Bang Bang Sriracha Cocktail Meatballs
Category: appetizers-and-snacks
By Soup Loving Nicole

Chicken and pork cocktail-sized meatballs coated in the perfect blend of sweet and heat are sure to be the 'bang' of the party. No game day should go without.

Ingredients:
cooking spray
½ pound ground chicken
½ pound ground pork
½ cup panko bread crumbs
1 medium egg
1 teaspoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup mayonnaise
2 tablespoons sweet chili sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
½  carrot, grated
2 tablespoons chopped cilantro
20  toothpicks

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray. Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet. Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more. In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes. Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.

Prep time: 15 mins
Cook time: 14 mins
Total time: 31 mins
Yields: 20 cocktail meatballs

Calories: 158.1
Fat: 10.5 g
Saturated fat: 2.5 g
Carbohydrates: 6.4 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 10.5 g
Cholesterol: 49.9 mg
Sodium: 401.3 mg
Cranberry Sauce


Ingredients:
cranberries, granulated sugar, orange, water, salt

Directions:
Combine all ingredients in a medium sauce pan, bring to a boil while stirring occasionally.
Reduce heat and simmer for 10 minutes while continuing to stir occasionally.
Cool to room temp in a bowl or strain through a fine mesh strainer, pressing all of the juice out of the berries and into the bowl.
The very high amount of pectin contained in the fruit will jell this nicely, but it's important to get all the juice out of the berries if you go that route.
Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa
Category: appetizers-and-snacks
By Joan Heeg

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Ingredients:
¾ cup fresh peaches, peeled and diced
1 small red bell pepper, chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon seasoned salt
1  pork tenderloin

Directions:
Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside. Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture. Preheat an outdoor grill for medium heat and lightly oil the grate. Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 232.5
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 8.6 g
Sugars: 6.3 g
Dietary fiber: 1.2 g
Protein: 23.9 g
Cholesterol: 73.8 mg
Sodium: 580.2 mg
Pinakbet ( Philippine Vegetable Stew)


Ingredients:
Japanese eggplant, salt, fresh ginger, garlic cloves, onion, Japanese soy sauce, squash, okra

Directions:
Brown the ginger, garlic and onions., Add two cups of water and all the ingredients., Simmer vigourously for 20 minutes., Stirring often., It is done when the liquid is thick and the vegetables are tender., Add salt if necessary., Remove the ginger.
Savory Parmesan French Toast
Category: breakfast-and-brunch
By jhun

Delicious and easy French toast that is taken up a notch with the Parmesan cheese.

Ingredients:
4  eggs
⅓ cup grated Parmesan cheese
¼ cup milk
ground black pepper to taste
1 tablespoon butter, plus more as needed
4 slices whole wheat bread

Directions:
Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute. Melt butter in a large skillet over medium heat. Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Yields: 4 servings

Calories: 204.1
Fat: 11 g
Saturated fat: 4.9 g
Carbohydrates: 13.3 g
Sugars: 2.7 g
Dietary fiber: 2 g
Protein: 13.1 g
Cholesterol: 200.7 mg
Sodium: 332.8 mg
Carrot and Coriander Winter Soup


Ingredients:
carrots, onions, garam masala, cayenne pepper, fresh coriander

Directions:
Fry onions with pepper and garam masala.
Boil carrots separately until soft,drain carrots and return to pot.
Add stock and onion mixture, let it cool, then blend with a handmixer or blender.
Add fresh chopped coriander and serve with naan bread on the side.
Easy Layer Dip


Ingredients:
sour cream, cheese, tomatoes, tortilla chips

Directions:
"Layer beans in 11x13 inch baking pan. Spread sour cream over beans. Spread guacamole over sour cream. Sprinkle cheese over guacamole, then chopped olives, then diced tomato. Serve with tortilla chips."
Asian Salmon Patties
Category: appetizers-and-snacks
By Jamiefeedsfamily

This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.

Ingredients:
1 tablespoon sesame oil, or as needed
2 (5 ounce) cans salmon, drained and flaked
2  eggs
½ cup panko bread crumbs
¼ cup green bell pepper, diced
¼ cup green onions, diced
2 teaspoons finely minced fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder

Directions:
Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in. Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet. Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

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

Calories: 241.1
Fat: 12.7 g
Saturated fat: 2.7 g
Carbohydrates: 12.1 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 22.2 g
Cholesterol: 124.2 mg
Sodium: 809.1 mg
Stewed Pork Shank Slices


Ingredients:
water, vinegar, sago, onion, potato, garlic powder, salt, pepper, lemon zest, parsley

Directions:
Wash the slices of pork shank well under a running tap.
Put in a pot with the water and vinegar, bring to a boil, turn heat down, put lid on and simmer 1 1/2 - 2 hours until meat is fork-tender but not yet falling apart.
Add the sago, onion, potato, garlic, salt and pepper. Stir through well, bring back to boil, then simmer with lid on for another 1/2 hour. The meat should now be falling off the bone and everything should be cooked through. The sago should be translucent and have thickened the sauce,.
Remove to a serving dish, and sprinkle over the lemon zest and parsley. Serve with rice, vegetables and salad,.
Semolina Milk Soaked Cake


Ingredients:
eggs, semolina, sugar, milk, vanilla, lemon rind

Directions:
Preheat oven to 180°C.
Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
Beat the egg whites until stiff.
Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
Gently fold in beaten egg whites and pour all the mixture into casserole.
Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
Flip the baked cake over on a platter and remove baking paper.
Soak immediately using a spoon to pour the hot milk all over the cake.
Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.
Poppy Seed Maple Bread (Abm)


Ingredients:
water, canola oil, maple syrup, salt, poppy seeds, whole wheat flour, active dry yeast, orange zest

Directions:
Put ingredients in bread machine pan in order recommended by manufacturer., Bake on medium crust setting.
Official Blue Thong Martini


Ingredients:
vodka, rum, Cointreau liqueur, blue curacao, lime, sugar

Directions:
Rub rim of martini glass with lime and dip rim in sugar to coat;chill glass.
Fill cocktail shaker with  vodka, rum, Cointreau, Blue Curacao, sweet & sour and pineapple together with ice.
Shake and strain into chilled martini glass.
Garnish with orange slice.
Should be sweet to taste with a deep turquoise color.
Lemon-Herb Seasoning


Ingredients:
dried basil, dried oregano, black pepper, onion powder, celery seeds, garlic powder, fresh lemon rind

Directions:
Seasoning; Combine all ingredients in medium bowl.
Toss gently with spoon until well-blended.
Store in an airtight container in a cool, dry, dark place for up to six months.