xiaoxl/recipe_data huggingface dataset:
Garlic and Fresh Herb Pull–apart Bread


Ingredients:
fresh herbs, flat leaf parsley, fresh garlic cloves, salt, all-purpose flour, fast rise yeast, sugar, salt, milk, egg

Directions:
For infused oil: Combine oil, herbs, garlic and salt in a small bowl and set aside.
Combine flour, undissolved yeast, sugar and salt in mixing bowl. Heat. Add milk to flour mixture and mix on low speed for 1 minute.
Stir in egg and oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl.
Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Shape the dough into a ball, and transfer to a lightly oiled bowl; turning once to coat.
Cover; let rise in warm, draft–free place until doubled in size, about 45 to 60 minutes.
Punch dough down and spread onto a lightly floured work surface. Using hands, pat dough into a 25x30 cm rectangle, approximately 3 cm thick. Divide dough into about 30 pieces using a pizza cutter or knife; roll into balls. Dip dough balls into oil and herb mixture to lightly coat. Arrange coated dough balls evenly in bottom of greased 25 cm tube pan. Cover; let rise in warm, draft–free place until doubled in size, about 30 minutes.
Bake at 350ºF/180ºC for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes. Invert to move from pan and serve immediately.
Quick Creamed Cauliflower


Ingredients:
cauliflower florets, chicken broth, all-purpose flour, paprika

Directions:
Combine cauliflower and chicken broth in saucepan. Simmer, covered, 10 to 12 minutes or until cauliflower is tender.
Combine milk and flour; mix well. Stir into saucepan.
Cook and stir until sauce simmers and bubbles. Sprinkle with salt, pepper, and paprika, if desired.
Linda's Lasagna
Category: world-cuisine
By RBLAIR

This is my mother's wonderful lasagna recipe.  It has been a favorite in our family for years!

Ingredients:
1 pound lean ground beef
1  onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
½ cup grated Parmesan cheese
1  egg
9  lasagna noodles
1 pound shredded mozzarella cheese

Directions:
In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent.  Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour. While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles.  Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Prep time: 45 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9x13 inch lasagna

Calories: 494.1
Fat: 21.8 g
Saturated fat: 11.3 g
Carbohydrates: 38.2 g
Sugars: 9.3 g
Dietary fiber: 4.1 g
Protein: 38.2 g
Cholesterol: 104.5 mg
Sodium: 1625.9 mg
Breakfast Fried Potatoes


Ingredients:
potato, salt

Directions:
Place skillet on stove with low-medium heat to warm while cutting potatoes.
Peel the potato then rinse it.
Slice the potato into 1/2 inch slices.
Then slice each slice into 1/2 inch strips.
Then cut the strips into 1/2 inch cubes.
Place a plate with a paper towel near skillet to drain oil from potatoes after frying.
Turn heat up to medium high for skillet.
Heat oil in skillet and move oil around skillet.
Place potatoes in skillet in even layer and let fry for 2 minutes.
Flip all the potatoes and let fry for another minute.  Do this 2 more times.
Place the potatoes onto paper towel to drain.
Sprinkle with salt.
Enjoy!
Sourdough Bread for the Bread Maker Machine


Ingredients:
warm water, salt, sugar, bread flour

Directions:
Spray your bread pan with Olive Oil spray and add ingredients in this order:
10 ounces of Sourdough Starter.
4-6 ounces (about ½ cup] Warm water (not hot].
½ tsp salt.
2 TBSP Sugar.
Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour
Don’t upset the wet ingredients with flour or yeast.
3 ¼ cups BREAD Flour.
1 ½ tsp Yeast (I have used BEER yeast in blocks you can get at some grocer’s, this is great too].
In Bread Maker Machine:
Bake as a normal (white] loaf with desired crust color.
I always check the blending to be certain it is not too wet or too dry – you can adjust with water or bread flour – you can even remove the (lump] from the breadmaker and hand knead for a minute on floured countertop.
There should be no problem for this dough to rise and cook nicely.
Lastly, once it’s DONE – be there to remove from pan ASAP.  (If it sits the moisture in the breadmaker can deform loaf and make soggy.].
Strawberry Waffles
Category: breakfast-and-brunch
By Brad

A rather quick and easy waffle recipe, with the added goodness of fresh strawberries. Serve warm, topped with warm maple syrup, or the fruit syrup of your choice.

Ingredients:
2 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
2 cups buttermilk
½ cup vanilla Greek-style yogurt
½ cup butter, melted
2  eggs, beaten
1 ½ tablespoons white sugar
¾ cup chopped strawberries, or more to taste

Directions:
Preheat and grease a waffle iron according to manufacturer's instructions. Sift flour, baking powder, and salt together in a bowl. Whisk buttermilk, yogurt, butter, eggs, and sugar together in a separate bowl; stir into flour mixture until batter is smooth. Fold strawberries into batter. Pour about 1/3 cup batter into preheated waffle iron; cook until lightly browned, 5 to 7 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 413.5
Fat: 18.9 g
Saturated fat: 11.2 g
Carbohydrates: 49.8 g
Sugars: 8.8 g
Dietary fiber: 1.8 g
Protein: 11.5 g
Cholesterol: 107.5 mg
Sodium: 839.2 mg
Chocolate Chip Cookies (Gluten Free)
Category: desserts
By Barbara Arnold

Gluten-free, egg-free.

Ingredients:
¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips. Using a  teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Yields: 3 dozen

Calories: 144
Fat: 6.7 g
Saturated fat: 4.1 g
Carbohydrates: 21.8 g
Sugars: 14.2 g
Dietary fiber: 0.6 g
Protein: 1 g
Cholesterol: 10.2 mg
Sodium: 201.8 mg
Klupskies (Polish Burgers)
Category: world-cuisine
By Brandi Rose

This recipe is a family favorite that was passed down over the generations. Grandma and Pap just ate them plain, with a fork (sometimes dipped in ketchup), but our family likes to top these burgers with cheese and serve on a hamburger bun in a the traditional way. I have also seen these referred to as Kotlety Mielone. These can also be cooked on the grill.

Ingredients:
1 pound ground beef
1 small onion, diced
½  green pepper, diced
1  egg
2 tablespoons ketchup
¼ teaspoon sea salt
2 slices white bread, torn into small pieces
1  serving cooking spray with olive oil

Directions:
Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties. Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 burgers

Calories: 269.9
Fat: 15.1 g
Saturated fat: 5.7 g
Carbohydrates: 10.6 g
Sugars: 3.4 g
Dietary fiber: 0.9 g
Protein: 21.9 g
Cholesterol: 115.3 mg
Sodium: 362.7 mg
Monkey Bread V
Category: breakfast-and-brunch
By Dmarcks

I gave this recipe to my daughter who has 6 children.  They love this, and it is so simple they can make it themselves which they love to do.  If desired, a thin mixture of powder sugar frosting can be poured over warm biscuits.

Ingredients:
3 (10 ounce) packages refrigerated biscuit dough
¾ cup white sugar
3 tablespoons ground cinnamon
½ cup margarine
¾ cup white sugar

Directions:
Mix together 3/4 cup sugar and cinnamon. Quarter the biscuits with kitchen shears.  Dip shears in water after each cut to keep the biscuits from getting too sticky.  Dip biscuits into sugar mixture, and place in a greased tube pan.  Do this until all biscuits are used. Melt butter or margarine, and mix in 3/4 cup sugar.  Pour mixture over biscuits. Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 1 loaf

Calories: 393.2
Fat: 17 g
Saturated fat: 3.8 g
Carbohydrates: 56.8 g
Sugars: 30.3 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 0.7 mg
Sodium: 787.1 mg
Vidalia Onion, Crab and Tomato Salad


Ingredients:
white wine vinegar, sugar, salt, pepper, cucumber, tomatoes, yellow tomatoes, scallions, basil leaves

Directions:
In a large bowl combine vinegar, sugar, salt and pepper., Add vidalia onion and cucumber slices to vinegar mixture, toss to coat., Marinate for 1 to 2 hours., When ready to serve, add tomatoes, crabmeat, olive oil, scallions and basil., Toss gently and adjust seasoning if needed.
Halibut with Rice Wine
Category: world-cuisine
By Kathryn Mazierski

This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice.

Ingredients:
1 teaspoon vegetable oil
1  shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
½ cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
¼ teaspoon pepper
2 tablespoons chopped fresh cilantro

Directions:
Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce.  Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 193.8
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 8.6 g
Sugars: 6.6 g
Dietary fiber: 0.2 g
Protein: 23.9 g
Cholesterol: 35.8 mg
Sodium: 230.5 mg
Grapehound


Ingredients:
"pink grapefruit juice"

Directions:
Place ice in a glass, pour in vodka then the juice and give it a good stir., Drink up!
Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce


Ingredients:
olive oil, red onion, honey, red bell peppers, heavy cream, tomato paste, milk, sea salt, polenta, butter, manchego cheese, fresh corn kernels, frozen corn kernels, poblano chiles, large shrimp, olive oil, paprika, sea salt, black pepper, green onions

Directions:
FOR THE RED PEPPER-AGAVE SAUCE:
Heat oil in small skillet on medium heat.
Add onion; cook and stir 2 minutes or until softened.
Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
Puree until smooth.
Spoon bell pepper mixture into medium saucepan.
Bring to boil on medium heat.
Cook 10 to 12 minutes or until sauce is slightly thickened.
Keep warm.
FOR THE POBLANO POLENTA:
Bring  milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
Stirring frequently, cook 10 minute.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Remove from heat & stir in butter, corn, cheese and chile until well mixed.
Keep warm.
FOR THE SMOKED PAPRIKA SHRIMP:
Toss shrimp with 1 tablespoon of the oil.
Sprinkle with smoked paprika, sea salt and pepper.
Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
TO SERVE:
Spoon Poblano Polenta onto each plate.
Drizzle Red Pepper-Agave Sauce around polenta.
Arrange Smoked Paprika Shrimp on sauce.
Sprinkle with green onions.
*To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs.  Transfer peppers and chile to a paper bag.  Close bag.  Let stand 15 minutes or until peppers are cool enough to handle.  Peel off blackened skin.  Remove tops, ribs and seeds.
**To roast the bell peppers and the Poblano chile under the broiler, preheat broiler.  Halve and core the peppers.  Remove the tops, ribs and seeds.  Place the pepper halves on a baking sheet, cut-side down.   Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface.  Transfer to a paper bag.  Close bag.  Let stand 15 minutes or until peppers are cool enough to handle.  Peel off blackened skin.
Curry Orange Swai
Category: world-cuisine
By CAMILLEELISE

I came up with this tasty swai recipe when I was craving something vaguely Indian, but also wanted to keep it simple and light and use the ingredients I had on hand.  I serve it with white rice and a side of stir-fried Asian veggies such as bok choy with garlic, oyster sauce, and cashews.

Ingredients:
2 (8 ounce) fillets swai fish
2 teaspoons ground black pepper, or to taste
1 teaspoon curry powder
2 tablespoons soy sauce
1 tablespoon olive oil
1 (1 1/2 inch) piece fresh ginger, grated
2 cloves garlic, crushed, or more to taste
1 cup orange juice
1 tablespoon sambal oelek

Directions:
Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes. Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning. Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice. Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 211.6
Fat: 11.1 g
Saturated fat: 2.3 g
Carbohydrates: 11 g
Sugars: 6.2 g
Dietary fiber: 0.7 g
Protein: 17.6 g
Cholesterol: 55.8 mg
Sodium: 555.2 mg
Gajar Ka Halwa


Ingredients:
carrot, milk, sugar, ghee, raisins

Directions:
mix grated carrots, sugar and milk in a big deep bowl. Microwave covered for 10 minutes.
add ghee and khoya. mix well. microwave uncovered for 10 minutes.
add cardamom and chopped almonds. serve hot.
Homemade Self-Rising White Flour or Whole Wheat Flour


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt

Directions:
"Combine all ingredients in airtight container shake and store."
Whole Foods Spinach and Artichoke Dip


Ingredients:
frozen spinach, artichoke hearts, green onion, parmesan cheese, lemon, sea salt, pepper

Directions:
Add drained spinach, drained artichoke hearts,  drained fire roasted red peppers, jalapeños, and green onions to a food processor and chop until desired texture.  If you like your dips chunky, you can skip the processor and chop by hand.
In a large bowl, mix all ingredients together thoroughly.
How easy is that?  Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
Note: Feel free to play with the ingredient quantities.  I like more spice, so I typically use 4 jalapeños.  Adding more red peppers adds more color and flavor as well.
Chicken Cordon Blue


Ingredients:
boneless skinless chicken breasts, deli ham, low-fat swiss cheese, bacon, onion powder, garlic powder, season salt, pepper, paprika

Directions:
Filet open chicken breasts and season.
Layer 3 pieces swiss cheese and cut in half, wrap with ham and lay inside chicken breast.
Fold chicken closed and place in sprayed foiled pan.
Bake at 350* 25-30 minutes (dependent on size].
Pull from oven, spoon on ranch, top with piece of cheese and breadcrumbs.
Cook remaining 10 minutes.
let rest 2 minutes before cutting (serving size with 1/2 cup of rice and 1/2 cup steamed vegetable is 1/2  breast - 525 calories dependent on vegetable choice].
Eggplant in Paradise


Ingredients:
eggplants, sea salt, bell peppers, olive oil, salt, tomatoes, garlic cloves, salt, sugar, basil, mozzarella cheese, fresh basil

Directions:
Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. Place into a deep dish.
Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
Place 4 medium size the tomatoes ( peeled and chopped], 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.
Almond Butter & Cacao Mousse


Ingredients:
avocado, bananas, almond butter, maple syrup, pitted dates, water, coconut cream, strawberries

Directions:
Peel and remove the stone from the avocado, then peel the bananas.
Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.
Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream] and place in the fridge to set.
Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.
Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.
Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.
Baklava


Ingredients:
phyllo dough, butter, ground cinnamon, water, white sugar, vanilla extract, honey

Directions:
Preheat oven to 350ºF (175ºC].  Butter the bottoms and sides of a 9- x 13-inch pan.
Chop nuts and toss with cinnamon.  Set aside.  Unroll phyllo dough. Cut whole stack in half to fit pan.  Cover phyllo with a dampened cloth to keep from drying out as you work.  Place two sheets of dough in pan, butter thoroughly.  Repeat until you have 8 sheets layered.  Sprinkle 2-3 tablespoons of nut mixture on top.  Top with two sheets of dough, butter, nuts, layering as you go.  The top layer should be about 6-8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.  You may cut into 4 long rows then make diagonal cuts.  Bake for 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking.  Boil sugar and water until sugar is melted.  Add vanilla and honey.  Simmer about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it.  Let cool.  Serve in cupcake liners.  This freezes well.  Leave it uncovered as it gets soggy if it is wrapped up.
Beer-Battered Shrimp


Ingredients:
all-purpose flour, all-purpose flour, ale, salt, black pepper, large shrimp, shortening

Directions:
In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
Cover and let stand at room temperature for 2 hours.
After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them].
In a large bowl beat the remaining 2 egg whites until soft peaks form.
STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
Melt the shortening to 375°F in a heavy large pot or a deep fryer.
Meanwhile place 1 cup flour into a pie dish.
Working in batches, coat the shrimp with flour (shake off any excess flour].
Holding the shrimp by the tail, dip into batter until well coated.
Carefully lower the shrimp a few at a time into hot shortening.
Fry until golden brown and cooked through (about 1 minute per side].
Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
Serve with tartar sauce.
Easy 3-Ingredient Copycat Butterfinger®
Category: desserts
By amandahouck85

Easiest no-bake dessert bar recipe you'll find! And only 3 ingredients! You'll never guess the secret ingredient. Break into pieces and store in the freezer!

Ingredients:
8 ounces candy corn
½ cup creamy peanut butter
1 cup chocolate chips

Directions:
Line a baking sheet with parchment paper. Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes. Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

Prep time: 5 mins
Cook time: 2 mins
Total time: 47 mins
Yields: 16 servings

Calories: 150.6
Fat: 7.2 g
Saturated fat: 2.7 g
Carbohydrates: 21.4 g
Sugars: 19.1 g
Dietary fiber: 1.1 g
Protein: 2.5 g
Sodium: 39.7 mg
Spicy Grilling Marinade for Chicken and Seafood


Ingredients:
white wine vinegar, soy sauce, ginger, olive oil, garlic cloves, green onions

Directions:
Combine ingredients in a bowl and mix well., Could optionally be machine blended., You're done., Marinade can be kept covered in the fridge for up to 3 days.
Lime Fruit Dip


Ingredients:
cream cheese, marshmallow creme

Directions:
In a small mixing bowl, beat the cream cheese until smooth; beat in marshmallow creme.
Fold in yogurt and food coloring, if desired.
Cover and refrigerate until serving.