xiaoxl/recipe_data huggingface dataset:
Passover Haroset  My Way


Ingredients:
apple, dried cranberries, walnuts, wine

Directions:
Chop apples into small pieces., Chop apricots into small pieces., Mix all ingredients together and store in fridge for flavors to blend together.
Fruit Gobbler (Turkey) Centerpiece


Ingredients:
bosc pear, cantaloupes, honeydew melon, cheddar cheese, red bell peppers, yellow bell pepper, raisins, seedless grapes

Directions:
Stabilize the melon body by cutting a shallow slice off the rind to form a flat base and place on serving dish or platter.
Using a section of bamboo skewer, attach a Bosc pear (head] upside-down to the upper front of the melon.
Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the pear head with sections of toothpick.
Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers around the back of the melon. Pin pepper side feathers in place with toothpicks.
Chicken Vegetable Patties


Ingredients:
celery ribs, onion, ground chicken, egg, romano cheese, parmesan cheese, Worcestershire sauce, salt, pepper, parsley flakes

Directions:
"Grate celery and onion in a bowl.  Add ground chicken.  Combine.  Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes.  Mix well.  Mixture will be loose.  Shape into 3/4 inch thick patties.  Cook patties in hot oil about 10 minutes until brown.  Turn patties over, cover skillet (to cook inside of patties] another 10 minutes or until brown.  Patties are done when pressed lightly in the center and resistance is felt."
Nepali Chicken (Pakistani Style)


Ingredients:
chicken, onion, red capsicums, tomatoes, yogurt, ginger paste, gingerroot, garlic paste, garlic cloves, salt, pepper, coriander powder, cumin seed

Directions:
Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper.
Place this mixture in a fridge for 30 minutes.
Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes.
Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps.
After the chicken is marinated, fry it to a golden brown. Drain and leave aside.
In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato.
After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes.
Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough.
Add your already fried chicken to this mixture.
Let this cook until the oil appears on the edges of the pan or when gravy thickens.
Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything.
You're done. Serve with boiled white rice.
Chocolate Mint Tea


Ingredients:
"milk"

Directions:
In a saucepan, heat the milk with tea bags until not quite boiling.
Remove from heat, cover, and steep for about three minutes.
Strain out the tea bags.
Pour out into 6 mugs and then stir in one tablespoon of chocolate powder into each mug.
Skippy Apple Crumble


Ingredients:
apples, lemon juice, sugar, peanut butter, butter, salt, flour

Directions:
Peel and slice apples; arrange in a greased 10 x 6 pan.
Sprinkle lemon juice over apples.
Sprinkle sugar over apples.
Cut peanut butter and butter into salt and flour with 2 knives until crumbly.
Spread on top of apples.
Bake at 325 degrees Fahrenheit for about 50 minutes.
Sake Steamed Sea Bass


Ingredients:
sake, ginger, garlic clove, sea bass fillets, scallions, soy sauce, cilantro, toasted sesame seeds, basmati rice

Directions:
Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.
Dollywood White Beans


Ingredients:
white beans, smoked ham

Directions:
"Mix ingredients together and cook slowly over medium heat approximately 1 hour."
Ham and Egg Enchiladas


Ingredients:
butter, red bell pepper, scallions, ham, black olives, eggs, flour tortillas, monterey jack pepper cheese, salsa, avocado, sour cream

Directions:
Preheat oven to 350.
Melt butter in large nonstick skillet over medium heat.  Add bell pepper and onions, cook and stir 2 minutes.  Add ham and olives; cook and stir for 1 minute.
Lightly beat eggs with wire whisk in medium bowl.  Add eggs to skillet; cook until eggs are set but still soft.
Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese.  Roll tortillas up and place seam side down in 11x7 baking dish.
Combine enchilada sauce and salsa together and pour evenly over enchiladas.
Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese.  Bake an additional 10 minutes, uncovered.
Serve each enchilada with a slice of avocado and 1 T sour cream.
Chocolate Dip Cappuccino Shortbread


Ingredients:
instant coffee, butter, sugar, vanilla, flour, cornstarch

Directions:
Put instant coffee in a small dish and grind fine with the back of a spoon.
Mix coffee, butter and sugar.
Add vanilla.
Sift dry ingredients then add to the butter mixture.
Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
Bake 325°F for about 15 minutes or until the edges just start to brown.
Let cool and dip end in melted chocolate.
Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Enjoy.
Star Wars Bantha Milk


Ingredients:
milk, vanilla

Directions:
Add all ingredients to a blender and mix until frothy., Garnish with lemon and golden straw.
Elizabeth's Shepherds Pie


Ingredients:
ground beef, onion, carrots, Worcestershire sauce, cheddar cheese, potatoes, butter, milk

Directions:
Peel and dice potatoes.
Add to pot of cold water, bringing to a boil.
Boil 25 minutes or until soft.
Drain potatoes, reserving 1 cup of potato water.
Mash with butter and milk adding salt and pepper to taste.
Set aside.
Meanwhile, fry your ground beef, carrots and onion together until beef is browned.
Drain grease.
Add meat mixture back to pan.
To your meat mixture add 2 crumbled OXO cubes, brown gravy powder, Worcestershire and 1 cup potato water.
Mix all together and simmer 20 minutes or until carrots are soft.
Place meat mix in large greased oven proof bowl, topping with mashed potatoes.
Using a fork, make criss-cross lines on top of your potatoes.
Bake 25 minutes.
Add cheese to top and bake another 5 minutes or until cheese melts.
Serve with HP sauce or any English brown sauce.
Any leftovers are great fried up with a bit of butter.
Soynuts


Ingredients:
soybeans, water

Directions:
In a large covered container, completely cover dried beans with water (you want a good 3" above].
Let stand overnight.
Preheat the oven to 350F and line 2 baking sheets with parchment.
Drain the beans and dry well on a clean kitchen towel.
Spread beans in a single layer on the sheets.
Roast for 1 hour, stirring every 10 minutes and rotating pans halfway through.
Creamy Chicken Lasagna


Ingredients:
green pepper, butter, onion, milk, dried basil, pepper, ricotta cheese, mozzarella cheese, cheddar cheese, parmesan cheese, mushrooms, broccoli

Directions:
Heat oven to 350°F.
Spray cooking spray inside of large baking dish (13x9x2].
Cool and drain noodles.
In a bowl, take cheeses (keep a little mozzarella out for the very top], with 3 eggs.
In another pan- melt butter.
Cook chopped green pepper and onion in butter.
Remove from heat and stir in milk, soup, pepper, basil.
Put of the soup mixture in the bottom of baking dish to help from sticking.
Line a single layer of noodles in baking dish.
Take cheese mixture and spread on top of the layer of noodles. (if your spread needs to be thinner, add a little milk to cheese spread].
Sprinkle some chopped broccoli on top next.
Put soup mixture on top.
Repeat layers until you are to the top.
Bake for 45 minutes, take out and top with remaining mozzarella cheese.
Bake for an additional 10 minutes or until cheese on top is a melted.
Tropical Pops(Antigua and Barbuda)


Ingredients:
fresh pineapple, banana, coconut milk, honey

Directions:
Puree pineapple, banana, coconut milk and sweetener 1-2 minutes, until it is nice and smooth.
Pour into ice pop molds, and freeze at least 4 hours.
To unmold, run molds under warm water.
Enjoy!
Applesauce Oatmeal Muffins


Ingredients:
old fashioned oats, nonfat milk, whole wheat flour, brown sugar, unsweetened applesauce, baking powder, baking soda, salt, cinnamon, sugar, raisins

Directions:
Soak the oats in milk for about one hour.
Preheat oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg white, mix until combined.
In a separate bowl measure and whisk the dry ingredients.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough.
Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar.
Top each muffin with some of the mixture.
Bake 20-25 minutes or until done.
Remove from pan, cool and enjoy.
How to Make French Baguettes
Category: bread
By Chef John

I always thought you can't make real French baguettes at home, but once I tried it I realized I was wrong. Again. You're going to be fairly shocked when you realize just how simple this is. The only way to make bread this any more French is to put some butter on it!

Ingredients:
¼ teaspoon rapid rise yeast
1 ½ cups water at room temperature
1 ¾ teaspoons salt
4 cups all-purpose flour, or as needed
½ teaspoon cornmeal, or as needed

Directions:
Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes. Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky. Place a silicone baking mat onto a baking sheet and dust generously with cornmeal. Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces. Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down. Let loaves rise, covered, until doubled, 1 to 1 1/2 hour. Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven. Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle. Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying. Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

Prep time: 20 mins
Cook time: 15 mins
Total time: 15 hrs 5 mins
Yields: 2 large or 4 small baguettes

Calories: 304.7
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 63.8 g
Sugars: 0.2 g
Dietary fiber: 2.3 g
Protein: 8.7 g
Sodium: 681.8 mg
Italian Potato Salad
Category: salad
By Maria

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads.  Red wine vinegar works well, too.

Ingredients:
5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat. Cover and refrigerate overnight.

Prep time: 10 mins
Cook time: 15 mins
Total time: 13 hrs 45 mins
Yields: 8 servings

Calories: 347.8
Fat: 18.9 g
Saturated fat: 2.7 g
Carbohydrates: 40.7 g
Sugars: 1.8 g
Dietary fiber: 5.2 g
Protein: 4.8 g
Sodium: 17 mg
Carrot Cake Cookies with Cream Cheese Filling
Category: desserts
By Shawna

Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.

Ingredients:
2 cups white sugar
1 cup packed light brown sugar
1 cup unsalted butter, at room temperature
2 each eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
2 cups old-fashioned rolled oats
1 ½ cups finely grated carrots
½ cup raisins
½ cup finely chopped walnuts
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined. Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts. Chill for 1 hour in the refrigerator. Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies. Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack. Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten. Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 25 sandwich cookies

Calories: 339.9
Fat: 16.7 g
Saturated fat: 9.3 g
Carbohydrates: 45.7 g
Sugars: 32 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 52.2 mg
Sodium: 134.2 mg
Buffalonian's Chicken Wing Dip Recipe


Ingredients:
Philadelphia Cream Cheese, chicken breasts, sharp cheddar cheese, blue cheese

Directions:
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
Sogan Dolma (Stuffed Onions)


Ingredients:
white vinegar, celery, ground beef, rolled oats, white rice, cold water, red paprika, herb seasoning mix, fresh ground black pepper

Directions:
Serving suggestions: cold sour cream, cucumber salad.
Preheat the oven to 450 degrees F.
Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes.
Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands.
Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours.
To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.
Picadillo


Ingredients:
lean ground beef, russet potatoes, yellow onions, green bell peppers, fresh garlic, olive oil, salt, coarse black pepper, cumin, tomatoes

Directions:
Heat a large skillet and, when hot, add the olive oil.
Add the ground beef, crumbling as you put it in the skillet.
When lightly browned, add the onions, bell pepper, garlic, and all the spices.
Cook for 10 minutes, stirring often, and then add the diced potatoes.
Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
Add the tomatoes, cover, and simmer for 5 minutes.
Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.
Country Fried Steak & Gravy - Paula Deen


Ingredients:
all-purpose flour, fresh ground black pepper, beef round steak, seasoning salt, buttermilk, flour, fresh ground pepper, salt, onion, salt, black pepper, garlic powder

Directions:
HOUSE SEASONING:
Mix ingredients together and store in an airtight container for up to 6 months.
STEAK:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
Heat 1/2 cup oil in a heavy skillet over medium-high heat.
Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
Remove each steak to a paper towel-lined plate to drain.
Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Drain all but 4 TBS drippings, and scrapings.
GRAVY:
Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
Stir in the pepper and the salt.
Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
Slowly add the whole milk, stirring constantly with whisk.
Return the steaks to the skillet and bring to a boil over medium-high heat.
Reduce the heat to low, and place the onions on top of the steaks.
Cover the pan, and let simmer for 30 minutes.
NOTE:
See Paula Deen's biscuits to serve with this.
Real N'awlins Muffuletta


Ingredients:
kalamata olive, garlic cloves, carrot, celery seed, dried oregano, dried basil, ground black pepper, red wine vinegar, cauliflower floret, capers, celery, olive oil, canola oil, cooked ham, mortadella, mozzarella cheese, provolone cheese

Directions:
To make olive salad:
In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil.  Mix together and transfer mixture into a glass jar.  If needed, pour in more oil to cover.  Cover jar or container and refrigerate at least overnight.
To make sandwiches:
Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil.  Layer "bottom half" of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone.  Replace top half of bread on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
Honey Fruit Glaze for Lamb


Ingredients:
honey, mustard

Directions:
In a small bowl, combine all ingredients until well blended., Brush over lamb chops 2 to 3 times during cooking.
Garlic-Herb Cheese Spread


Ingredients:
cream cheese, milk, salt, garlic clove

Directions:
Beat all ingredients in a medium glass bowl with electric mixer on medium speed 2-3 minutes, or until light and fluffy.
Cover and refrigerate until serving.
Fresh Vegetable Tian


Ingredients:
olive oil, baking potatoes, Japanese eggplant, zucchini, plum tomatoes, coarse salt, fresh ground black pepper, fresh rosemary, garlic, gruyere cheese

Directions:
Preheat oven to 400°; grease a 9" x 13" baking dish with 1 T olive oil.
Arrange the vegetables in the dish in slightly overlapping rows, alternating potato, eggplant, zucchini and tomato; season with salt and pepper; place rosemary sprigs on top and garlic in the center of the dish; drizzle everything with the remaining 3 T of oil.
To keep the dish moist and tender, swirl the dish to move the oil around every 10 minutes; bake 40-50 minutes, until vegetables are tender and garlic is soft.
Remove from oven; remove the rosemary sprigs and set the garlic aside to cool a bit; squeeze the garlic flesh into a bowl and mash; spread it on the vegetables or on the toast if you prefer; sprinkle vegetables with cheese and return to oven 2-3 minutes until cheese is just melted; serve warm.
Texas Toast Pizza


Ingredients:
mozzarella cheese, basil, oregano

Directions:
Preheat oven to 420 degrees fahrenheit.
Place bread on non-stick cookie sheet.
Cook for five minutes (each side 2-1/2 minutes].
Remove from oven.
Spread sauce over toast.
Add the cheese and the pepperoni.
Turn up oven to "broil".
Place toast into oven for NO MORE THAN TWO MINUTES. Check constantly.
Remove from oven.
Add basil and oregano to taste.
Cheesy Pizza Macaroni


Ingredients:
lean ground beef, milk, cheddar cheese, mozzarella cheese

Directions:
In a large skillet, cook the beef until no longer pink; drain.
Prepare macaroni and cheese according to package directions, using 1/3 cup milk and omitting margarine.
Spread 1/2 the pizza sauce into a 11X7 inch baking dish; layer with half the beef, half the macaroni and cheese and half the cheddar and mozzarella cheeses.
Repeat layers (dish will be full].
Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.
Shrimp and Chicken Pasta


Ingredients:
chicken fillets, raw shrimp, garlic, onion, broccoli, farfalle pasta, penne pasta, parmesan cheese, sharp cheddar cheese

Directions:
Sprinkle the chicken filets with Cajun seasoning and cook in 4 Tbsp oil until done. Cut in bite size pieces.
Heat the remaining oil over medium heat and cook garlic, onion and broccoli for about 5 minutes. Add shrimp and chicken, and set aside.
Cook pasta al dente.
Make "Thick Bechamel Sauce With Parmesan and Sun Dried Tomatoes" (Recipe #158535].
Mix together pasta, shrimp/chicken and sauce.
Pour into greased 2 quart baking pan, the pan will be full. Sprinkle with parmesan cheese and cheddar.
Bake at 350°F for 45 minutes.
Enjoy.
Vegan Oatmeal Peanut Butter Nutella-Stuffed Cookies


Ingredients:
flour, baking soda, oats, coconut oil, peanut butter, sugar

Directions:
Preheat oven to 350., In a Medium Bowl, Mix together Flour and Baking Soda., Stir in Oats., In a separate Bowl, Mix Sugar, Coconut Oil, Peanut Butter, and Hemp Milk., Slowly Mix in Flour mixture., Stir batter until smooth., Drop spoonfuls of batter onto a tray., Spread about a half a teaspoons of Nutella onto each drop of dough., Covere nutella with the rest of the dough., Bake for 14 minutes.
Rosemary Lemon Rhubarb Spritzer


Ingredients:
rhubarb, water, sugar, fresh rosemary leaves, lemon juice, soda water, carbonated water

Directions:
In a medium sauce pan bring rhubarb pieces, water, sugar and rosemary to a boil. Reduce the heat and simmer for about 15 minutes. The rhubarb will disingrate.
Strain the mixture through a fine mesh strainer and add the lemon juice. Chill until ready to serve.
To serve, fill a glass between a quarter or half full of the syrup and the rest with soda water.