xiaoxl/recipe_data huggingface dataset:
Love Potion


Ingredients:
frozen strawberries, frozen raspberries, maraschino cherry

Directions:
Place the first 3 ingredients in a blender and Puree on High until you have a uniform color.
To make the potion thicker, add more fruit; to make it thinner, add more juice.
Garnish with cherries.
Spinach and Mushroom Korma


Ingredients:
unsalted cashews, ghee, garlic cloves, ginger, spinach, yoghurt

Directions:
Blend or process nuts until finely ground.
Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
Add nuts, seeds and paste and cook stirring until fragrant.
Add cream and mushrooms, simmer covered for 15 minutes.
Add spinach and cook stirring until wilted.
Serve curry with yoghurt.
Gorgonzola Cream Sauce
Category: world-cuisine
By Chef John

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Ingredients:
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½  apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Directions:
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water. Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water. Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 299.7
Fat: 24.4 g
Saturated fat: 13.3 g
Carbohydrates: 12.6 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 81.8 mg
Sodium: 257.7 mg
Bell Pepper Hash


Ingredients:
red bell pepper, green bell pepper, onion, low-fat cheddar cheese, skim milk

Directions:
Preheat oven to 350 degrees., Lightly coat an 8x8 inch baking dish with vegetable oil., In a large bowl combine all ingredients., Pour into baking dish., Bake for 30 minutes or until brown- Serve hot.
Date and Chocolate Chip Whole Wheat Scones
Category: bread
By Allira

Chopped dates and chocolate chips add a bright, sweet note to these quick whole wheat scones.

Ingredients:
2 cups whole wheat flour
1 cup all purpose flour
3 tablespoons baking powder
¼ teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
⅓ cup cold butter
¾ cup chopped dates
½ cup chocolate chips
1 ½ cups milk
milk for brushing
extra sugar and cinnamon to sprinkle

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball. Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture. Bake in preheated oven until risen and golden brown, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 18 scones

Calories: 164
Fat: 5.6 g
Saturated fat: 3.3 g
Carbohydrates: 27.3 g
Sugars: 9 g
Dietary fiber: 2.8 g
Protein: 3.7 g
Cholesterol: 10.7 mg
Sodium: 310.5 mg
Apple Pie Ice Cream
Category: desserts
By RITANASCIMENTO

This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts!  You won't believe this ice cream, it's elegant taste is rich and unique.  It's sure to be everyone's favorite!  Eat it as soon as you have mixed it, or keep it in the freezer for later.  If you freeze it, let it thaw about 15 minutes before eating.

Ingredients:
8  oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 cups whipping cream
1 ½ cups half and half
1 cup white sugar
3  eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¼ cup chopped toasted walnuts
¼ cup dulce de leche or caramel ice cream topping

Directions:
Preheat oven to 375  degrees F (190 degrees C). Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet.  Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble. Melt the remaining 1 tablespoon of butter in a skillet over medium heat.  Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon.  Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes.  Remove from the pan, and allow to cool completely. Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well.  Pour into an ice cream maker and freeze according to manufacturer's instructions. When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts.  Add the dulce de leche by the teaspoon while stirring to evenly distribute.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 1 quart

Calories: 779.8
Fat: 56 g
Saturated fat: 28.5 g
Carbohydrates: 63.9 g
Sugars: 40.2 g
Dietary fiber: 2 g
Protein: 9.8 g
Cholesterol: 232.7 mg
Sodium: 270 mg
Cinnamon Crown Rolls
Category: bread
By aimbone

This cinnamon roll wreath is amazing! I have been making it for 13 years for my family's breakfast on Christmas morning. The cream makes it unique and delicious. For an easier and quicker version, you can use quartered refrigerated biscuit dough, but 'from scratch' is the best!

Ingredients:
2 tablespoons active dry yeast
¼ cup warm water
¾ cup milk
½ cup butter
½ cup white sugar
1 ½ teaspoons salt
2  eggs, well beaten
4 ½ cups all-purpose flour
⅓ cup butter
½ cup brown sugar, packed
1 tablespoon corn syrup
¾ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
1 cup heavy cream

Directions:
Dissolve the yeast in warm water in a large mixing bowl. Let stand until creamy, about 10 minutes. Lightly grease the inside of another large mixing bowl, and set aside. Meanwhile, heat the milk and 1/2 cup butter in a pan over medium heat. Stir in 1/2 cup white sugar and salt. Remove from heat, and cool to room temperature. Stir the milk mixture into the yeast mixture until blended. Mix in the eggs, and gradually stir in the flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a clean, lightly floured surface; knead until smooth and elastic, about 10 minutes. Place the dough into the greased bowl, turning to coat the surface. Cover with a damp cloth, and set in a warm place until dough doubles in size, 1 to 2 hours. Lightly grease a 9 inch tube pan with a solid bottom. Make the syrup by mixing 1/3 cup butter, brown sugar, and corn syrup in a small pan over medium heat. Stir until the butter melts and sugar dissolves. Pour evenly into the bottom of the prepared tube pan. Punch down the dough, and turn out onto a lightly floured surface. Cover with a clean cloth, and let rise 10 minutes. Meanwhile, make the topping by mixing 3/4 cup white sugar with the cinnamon in a shallow bowl. Pour 1/4 cup melted butter into a second bowl. Preheat oven to 350 degrees F (175 degrees C). Divide the dough into 1 inch balls. Roll each ball first in the melted butter, then in the cinnamon-sugar mixture. Arrange balls side by side around the bottom of the  tube pan. Cover with a cloth, and set in a warm place until the dough doubles in size, about 1 hour. Drizzle1 tablespoon heavy cream over each ball. Bake until tops are golden brown, 45 to 55 minutes. Remove pan from oven and immediately invert onto a large serving plate.

Prep time: 35 mins
Cook time: 45 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 638.6
Fat: 30.8 g
Saturated fat: 18.8 g
Carbohydrates: 83 g
Sugars: 37.3 g
Dietary fiber: 2.1 g
Protein: 9.3 g
Cholesterol: 124.1 mg
Sodium: 527.9 mg
Slow Cooker 3-Ingredient French Dips
Category: main-dish
By Anonymous

This is a super simple-recipe. It's always a hit with my family! I love it served on French rolls; they soak up the au jus and taste great.

Ingredients:
1 (3 pound) beef brisket
1 envelope onion soup mix
1 (14 ounce) can beef broth
8  large French rolls, split

Directions:
Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket. Cook on Low 7 to 9 hours. Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.

Prep time: 5 mins
Cook time: 7 hrs
Total time: 7 hrs 5 mins
Yields: 8 servings

Calories: 500.7
Fat: 5.9 g
Saturated fat: 2.1 g
Carbohydrates: 79.8 g
Sugars: 4.1 g
Dietary fiber: 3.4 g
Protein: 31.5 g
Cholesterol: 33.8 mg
Sodium: 2273.1 mg
Israeli Couscous Salad
Category: salad
By The Natalie Method

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Ingredients:
1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2  Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Directions:
Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes. While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside. Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 342
Fat: 16 g
Saturated fat: 2.3 g
Carbohydrates: 45.7 g
Sugars: 3.2 g
Dietary fiber: 6.2 g
Protein: 8 g
Cholesterol: 0.2 mg
Sodium: 635.8 mg
Saucy Sweet & Sour Pineapple Meatballs


Ingredients:
lean ground beef, milk, egg, garlic cloves, onions, Worcestershire sauce, rosemary, brown sugar, cornstarch, vinegar, soya sauce, green pepper

Directions:
Mix together all meatball ingredients until thoroughly combined.
Form into balls. For appetizer make smaller balls, for meal make larger balls.
Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs].
To make sauce, mix brown sugar and cornstarch in skillet.
Stir in pineapple (with syrup], vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
Add meatballs, cover and simmer for approximately 10 minutes.
Add peppers and simmer approximately 5 minutes more.
Open-Faced Turkey Pot Pie


Ingredients:
"potatoes"

Directions:
Preheat oven to 425 degrees.
In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
Add filling to crust.
Bake for 10 minutes at 425 degrees.
Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
Serve immediately. Do not expect perfect slices, the filling will not allow it.
Variations:
a] Heavy cream can be added to filling for a creamier gravy.
b] Chicken can be substituted for turkey.
c] Country gravy can be used instead of turkey gravy.
d] A 2nd pie crust can be placed over the top for a more traditional pot pie look.
Enjoy!
Taiwanese Spicy Beef Noodle Soup
Category: soups-stews-and-chili
By jhuang0125

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
water to cover
3 tablespoons vegetable oil, or more as needed
8 cups water, or more as needed
1 (14 ounce) can beef broth
1 cup soy sauce
½ cup rice wine
1 bunch green onions, cut into 2-inch pieces
¼ cup brown sugar
10 cloves garlic, peeled, or more to taste
4  small chile peppers, halved and seeded, or more to taste
2 tablespoons chile paste
1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
3  star anise pods, or more to taste
1 teaspoon Chinese five-spice powder
4 small heads baby bok choy
1 (10 ounce) package udon noodles
1 tablespoon chopped pickled Chinese mustard greens, or to taste  (Optional)

Directions:
Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain. Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder. Cook on Low for 8 to 9 hours. Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids. Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain. Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled  .

Prep time: 25 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 40 mins
Yields: 8 servings

Calories: 481.9
Fat: 22 g
Saturated fat: 7.2 g
Carbohydrates: 41.5 g
Sugars: 11.5 g
Dietary fiber: 2.9 g
Protein: 27 g
Cholesterol: 62.6 mg
Sodium: 2366.1 mg
Rosa’s Rhubarb Cake


Ingredients:
flour, baking powder, eggs, white sugar, rhubarb, brown sugar, quick-cooking oats, cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9”x11” cake pan and line bottom with parchment paper.
In large bowl, mix together 2 cups of flour and the baking powder.
In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
Pour over flour mixture and blend well.
In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tallowy.].
Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
Mix brown sugar, oats and cinnamon together and sprinkle over top.
Cook for 30 minutes or until center springs back.
Let cool on wire rack ½ an hour before removing from pan.
Shane's Spinach Dip


Ingredients:
frozen chopped spinach, sour cream, sliced water chestnuts, mayonnaise, green onion

Directions:
Mix together., Enjoy.
Slow Cooker Pinto Beans
Category: main-dish
By Corena

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Ingredients:
1 pound dried pinto beans
1  onion, chopped
¾  green bell pepper, diced
2  celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2  bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Directions:
Cover pinto beans with water in a large bowl; allow beans to soak overnight. Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker. Pour enough chicken broth into the slow cooker to cover the other ingredients. Cook on High until beans are very tender, 5 to 6 hours.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 13 hrs 20 mins
Yields: 8 servings

Calories: 365.6
Fat: 13.5 g
Saturated fat: 4.6 g
Carbohydrates: 38.2 g
Sugars: 2.3 g
Dietary fiber: 12.8 g
Protein: 23.5 g
Cholesterol: 36.4 mg
Sodium: 1348.4 mg
Gretchen's Get the Band Aids ... Pomegranate Salad


Ingredients:
pomegranates, pineapple tidbits, bananas, sugar, cornstarch, water, sugar

Directions:
The easist way to remove the seeds from the pomegranates is to cut each end, slightly score the skin of the fruit. Place it in a bowl of water and gently pull apart. Rub your thumbs along the seed pods to remove them. The seeds will float to the bottom and all the 'junk' will float to the top.
Add all fruit (save juice] to a large mixing bowl. (except bananas, those you will add right before serving].
Put all juices from fruit into a sauce pan.
In a separate small bowl make a mixture of  sugar, corn starch, and add a little water like you are making thickening for a gravy.
Bring the fruit juices to a boil and mix in thickening.
Mix it really well and let cool COMPLETELY it should really thicken up, if not go ahead and add a little more.
After it has completely cooled add it to the fruit.
Whip your cream adding lots of sugar as you go, make sure it is good and sweet.
When you are ready to serve, add your cream and bananas to the rest of the fruit.
*this makes a huge salad so if you want smaller cut recipe in half.
Grilled Apples With Cheese & Honey


Ingredients:
tart apples, tart apples, canola oil, confectioners' sugar, sharp cheddar cheese, parmigiano-reggiano cheese, pecans, honey

Directions:
Preheat grill or grill pan to medium heat.
Toss apple slices with oil and sugar in a large bowl.
Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total.
Shave cheese into thin strips with a vegetable peeler.
Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.
Peach Crumble


Ingredients:
sugar, flour, oats, sugar, cinnamon, butter

Directions:
Preheat oven to 375°F.
Drain peaches, reserve juice.
Put peaches in 8 x 8 (square] baking pan, sprinkle with 1 tsp sugar.
In a bowl, combine flour, oats, 1 tbsp sugar and cinnamon.
Cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar.
For a softer, sweeter crumble, drizzle over some of reserved peach juice before baking.
Bake 30-40 minutes, or to desired crispness, serve warm.
Cilantro Jalapeno Pesto with Lime
Category: side-dish
By Kelly Van Hooser Turner

This is a spicy alternative to classic basil pesto.  You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto.  If you like the spice, just throw it all in!

Ingredients:
1 bunch fresh cilantro
2 ½ tablespoons toasted pine nuts
¼ cup extra virgin olive oil
5 cloves garlic
1 tablespoon fresh lime juice
½  fresh jalapeno pepper, seeded
¼ cup grated Parmesan cheese

Directions:
Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 128.5
Fat: 12.4 g
Saturated fat: 2.3 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 3.7 mg
Sodium: 68.6 mg
Italian Bruschetta With Herbed Mozzarella & Garlic Tomatoes


Ingredients:
extra virgin olive oil, fresh coriander, dried rosemary, dried oregano, dried thyme, dried basil, dried marjoram, dried sage, garlic cloves, mozzarella cheese, tomatoes, focaccia bread, salt, cracked black pepper

Directions:
In a large grill pan, heat 2 tablespoons of olive oil.
When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan].
Set golden brown garlic aside.
In a small bowl, mix all the herbs together.
Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
Quickly (before the melted cheese hardens], scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.].
Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
Serve immediately.
Snowballs


Ingredients:
sugar, milk, butter, rolled oats, unsweetened coconut

Directions:
Combine sugar,milk and butter in large saucepan and boil gently for 5 minutes.
Start to time it when it starts to boil.Do not stir mixture when it boils,this will result in crystallization of the sugar and the end result will be a dry hard snowball.
Fold in rolled oats,coconut and cocoa.
Chill mixture,form into balls and roll in more coconut.
Caesar Orzo With Asparagus


Ingredients:
reduced-sodium chicken broth, water, orzo pasta, fresh asparagus, parmesan cheese

Directions:
In a large saucepan, bring broth and water to boil. Add orzo; cook and stir for 5 minutes.
Add asparagus. Cook, uncovered, over medium heat 4-6 minutes or until pasta and asparagus are tender, stirring frequently; drain.
Stir in Parmesan cheese and Caesar dressing.
Chambord Glaze


Ingredients:
"Chambord raspberry liquor"

Directions:
"Heat to melt ingredients. Stir to mix. Enjoy."
Ham and Egg Salad Spread


Ingredients:
ham, onion, green pepper, Dijon mustard, paprika, garlic powder, pepper, salt, mayonnaise

Directions:
Place all ingredients except mayo into food processor and process to desired consistancy.
Remove to a bowl and stir in the mayonnaise.
Serve w/ crackers, veegies, etc, or spread on a sandwich.