xiaoxl/recipe_data huggingface dataset:
Finger Lickin' Chicken Drumsticks


Ingredients:
chicken drumsticks, honey, lemon juice, cumin, oregano, garlic

Directions:
Preheat oven to 375 degrees.
Spray 8x8 pan with nonstick cooking spray.
Remove skins from drumsticks.
Rub salt and pepper to taste on chicken.
Place in pan.
Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
Place chicken in oven.
Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
Serve and enjoy!
Baked "lite" Spam


Ingredients:
vinegar, brown sugar, prepared yellow mustard, water, ground cloves

Directions:
Slice Spam into 8 slices and lay them out in a shallow baking dish.
Combine the next four ingredients and then pour the sauce over the top of the slices evenly.  Sprinkle with ground cloves.
Bake in a 350 degree oven for 20 minutes and then serve.
Singin' the Blues  Muesli


Ingredients:
old fashioned oats, soymilk, Sweet Vanilla Soymilk, dates, apple, banana, fresh blueberries

Directions:
Mix together the oats, soymilk and dates. Do(If using a different type of date, you may want 1 or 2 extra.] Let soak overnight in the fridge.
In the morning, dice and stir in the apple. Cut the banana lengthwise into quarters, then slice. Stir these small banana pieces along with the blueberries, into the muesli.
It's totally delicious without any nuts or seeds, but I like them anyway for some crunch. My favorites here are pumpkin seeds. Almonds are also good. Enjoy!
Easy White Chicken Chili


Ingredients:
chicken, cannellini beans, green chilies, sour cream

Directions:
In a small saucepan, heat cooking sauce, chicken, beans, chiles and taco seasoning to boiling, stirring occasionally. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.
Top each serving with cheese, sour cream and tortilla chips, if desired.
Edith's Red Tomato Chow-Chow


Ingredients:
tomatoes, celery, sweet peppers, onions, white sugar, salt, vinegar

Directions:
Combine all ingredients in a large pot (preferably non-stick] and bring to a boil.
Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
Stir very often to prevent burning.
Pack into sterilized jars and seal.
Butterscotch Bars


Ingredients:
butter, margarine, brown sugar, egg, all-purpose flour, baking powder, vanilla

Directions:
In a medium-sized pot, over low heat, melt butter and sugar together.  Cool., Beat in the egg., Stir in remaining ingredients., Spread in a greased and floured 8 x 8" square pan., Bake in a preheated 325°F oven for 20-25 minutes., Cool. Cut into bars.
Lemon Chicken and Asparagus Over Rice


Ingredients:
olive oil, boneless skinless chicken breasts, garlic, fresh asparagus, fresh mushrooms, lemon, zest of, lemon pepper, white wine, water, cooked rice

Directions:
In a large non-stick skillet, heat oil over medium high heat.
Season the chicken pieces with the salt and pepper and add to the skillet.
Cook the chicken until golden brown (about 5 minutes].
Stir in the garlic and red pepper.
Add the asparagus and mushrooms and cook for 1 minute.
Stir in the zest, lemon pepper, salt and pepper.
Add the liquids, bring to a simmer.
Cover and cook for 3 minutes.
Serve immediately over hot rice.
The Easiest Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, garlic, cumin, chicken broth, frozen corn, onion, chili powder, lemon juice, chunky salsa, tortilla chips, cheese, sour cream

Directions:
Cube chicken,saute in oil for about 5 minute., Add garlic and cumin, mix well., Then add broth, corn, onion, chili powder, lemon juice, and salsa., Reduce heat and simmer 20 minute., Serve with broken tortilla chips, cheese and salsa.
Vegetable Beef over Rice Noodles


Ingredients:
garlic cloves, carrot, olive oil, red chili peppers, green chili pepper, green cabbage, eggplant, yellow zucchini, bok choy, cayenne pepper, black pepper, soy sauce, water, cornstarch

Directions:
"Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade  beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of  soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes]. Remove from heat. Serve over Rice noodles."
Marmalade-Glazed Carrots


Ingredients:
butter, margarine, orange marmalade, ground ginger, ground nutmeg, parsley

Directions:
In a 10 inch frying pan over high heat, add water and carrots., Cover and bring to a boil then reduce heat to medium-high heat., Cook carrots for about 8 minutes or when fork tender., Don't forget to stir during cooking., Drain carrots., Return carrots to pan over high heat., Add butter, orange marmalade, ginger, and nutmeg., Stir often until marmalade mixture clings to carrots, 5 to 6 minutes., Sprinkle with parsley and add salt and pepper to taste.
My New Favorite Pizza Sauce


Ingredients:
tomato sauce, tomato paste, onion, garlic cloves, salt, oregano, pepper, chicken bouillon, red wine

Directions:
Saute onions and garlic in a splash of olive oil until onions are soft and clear, do not brown.
Add remaining ingredients and simmer 15-20 minutes.
You may choose to press in another clove of garlic while simmering, depending on your tastes.
Serve on Whole Wheat Pizza Dough#2675 by Barbara5.
Make-Ahead Turkey Gravy
Category: side-dish
By SUE1956

I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.

Ingredients:
6  turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
¾ cup chopped carrot
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Arrange a single layer of turkey wings in a large roasting pan.  Scatter the onions over the top of the wings.  Roast in the preheated oven for 1-1/4 hours or until wings are browned. Place browned wings and onions in a 5 quart stockpot.  Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan.  Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme.  Bring to a boil.  Reduce heat to medium-low and simmer uncovered for 1-1/2 hours. Remove wings from the pot and place on a cutting board.  When the wings are cool, pull off the skin and meat.  Discard the skin and save the meat for another use.  Strain contents of stockpot through a large strainer into a 3 quart saucepan.  Press on the vegetables to extract any remaining liquid.  Discard the vegetables and skim the fat off the liquid.  Bring the contents of the pot to a gentle boil. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened.  Stir in the butter and pepper.  Serve immediately or pour into containers and refrigerate or freeze.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 cups

Calories: 58.9
Fat: 2.8 g
Saturated fat: 1 g
Carbohydrates: 3.2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 4.9 g
Cholesterol: 15.2 mg
Sodium: 17.7 mg
Slow Cooker Sweet and Sour Kielbasa with Pineapple
Category: everyday-cooking
By damatto

This is an easy slow cooker recipe that is great to set and forget about until you're ready to eat.

Ingredients:
1 (20 ounce) can pineapple rings in juice, cubed and juice reserved
1 pound kielbasa (Polish) sausage, cut into quarter moon pieces
2 medium onions, cut into wedges and sliced
2 tablespoons water
2 tablespoons cornstarch
⅔ cup rice vinegar
⅔ cup brown sugar
6 tablespoons ketchup
2 tablespoons soy sauce

Directions:
Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker. Combine water and cornstarch in a bowl and whisk until smooth. Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat. Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

Prep time: 15 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 441
Fat: 20.7 g
Saturated fat: 7 g
Carbohydrates: 54.6 g
Sugars: 46.8 g
Dietary fiber: 1.5 g
Protein: 10.3 g
Cholesterol: 49.9 mg
Sodium: 1168.5 mg
Goddess Chicken


Ingredients:
boneless skinless chicken breasts, artichoke hearts, sun-dried tomatoes, water

Directions:
Preheat oven to 350 degrees.
Place chicken breasts in a large baking pan with sides.  Add artichoke hearts and sundried tomatoes.
Whisk together water and dressing.  Pour over chicken and vegetables.  Turn the chicken several times to coat.
Bake the chicken, uncovered, for 25-30 minutes (or until cooked through], flipping chicken once and spooning the sauce over it during baking.
Julie's Baked or Grilled Black Cod Teriyaki


Ingredients:
black cod steaks, butter, garlic, black pepper

Directions:
Preheat oven to 350 degrees (if you're going to bake the steaks].
Mix together the melted butter, marinade, garlic, and a few dashes of pepper.
Pour the mixture over cod steaks in a shallow glass dish, and let marinate for at least 20 minutes.
To bake:  bake in a casserole or baking dish in the marinade at 350 for about 20-30 minutes or until fish flakes easily.
To grill:  cook on a grill pan on your stove, turning carefully once, until fish flakes easily, about 15 to 20 minutes, brushing occasionally with marinade.  I've also done it using a Foreman grill, brushing occasionally with marinade, until it flaked easily; it can take anywhere between 10-15 minutes, depending on your Foreman.
Serve with steamed white rice, a little of the juices poured over.
Chicken Divan Casserole
Category: world-cuisine
By Chef DJ

Creamy chicken casserole based on the French classic, but without the carbs. This will be one of your favorite recipes. Low-carb and ketogenic diet-friendly.

Ingredients:
2  skinless, boneless chicken breast halves
4 cups broccoli florets, or to taste
3 tablespoons butter
1 small onion, chopped
1 ½ teaspoons minced garlic
½ teaspoon garlic salt
⅛ teaspoon dried parsley
salt and ground black pepper to taste
3 cups cauliflower florets
1 cup chicken broth
1 cup heavy whipping cream
1 teaspoon lemon juice
½ cup mayonnaise
2 cups shredded Cheddar cheese

Directions:
Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened. Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Prep time: 20 mins
Cook time: 1 hr 22 mins
Total time: 1 hr 47 mins
Yields: 8 servings

Calories: 417.2
Fat: 36.6 g
Saturated fat: 17.4 g
Carbohydrates: 7.8 g
Sugars: 2.5 g
Dietary fiber: 2.2 g
Protein: 16.2 g
Cholesterol: 104.6 mg
Sodium: 614.5 mg
Aubergines in a Spicy Honey Sauce


Ingredients:
aubergines, olive oil, garlic cloves, ground cumin, cayenne, chili powder, liquid honey, water

Directions:
Peel the aubergines (the peel remains tough when it is grilled] and cut them into rounds about 1cm/1/3in thick. Dip them in olive oil, turning them over, and sprinkle with salt.
Cook on a griddle pan or under the grill, turning them over once, until they are lightly browned. They do not need to be very soft, as they will cook further in the sauce.
In a wide saucepan or frying pan, fry the garlic in 2 tbsp of the oil for seconds only, stirring, then take off the heat. Add the ginger, cumin, cayenne or chilli powder, honey, lemon juice and water.
Put in the aubergine slices and cook over a low heat, either in batches so that they are in one layer, or together - rearranging them so that each slice gets some time in the sauce - for about 10 minutes or until the slices are soft and have absorbed the sauce. Add a little more water if necessary to thin sauce.
Stained Glass Cookie Pops


Ingredients:
vegetable shortening, sugar, egg, flour, salt, honey

Directions:
Preheat oven to 375 F degrees.
Line cookie sheets with foil.
Measure first 6 ingredients into the bowl.
Mix til a soft dough is formed.
Divide dough into 12 pieces.
OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes about 1/4- inch thick.
Place rope on prepared cookie sheet and form into a design.
(Shapes like dreidles, Jewish stars, etc... for Chanukah, X-mas trees, ornaments for Christmas].
NOTE: Be sure dough ends are completely pinched together as these will form the outline of the stained glass picture.
Sprinkle the crushed candies inside the dough outlines, filling the spaces completely and heaping slightly.
Carefully insert a craft stick into cookie, forming a "lollipop".
Bake in oven for 8 to 10 minutes, watching carefully.
Remove cookie sheets from oven and place on counter to cool.
When cooled, gently peel off foil from each cookie pop.
You will have created a beautiful created a stained glass effect!
Wrap each cookie pop in plastic wrap.
For gift giving, tie with a colorful ribbon.
These cookies can easily be made by children (with careful supervision].
Cocktail Wieners


Ingredients:
character(0]

Directions:
"In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot. An optional way would be to put all ingredients into a Crock Pot on low and slowly bring up to temperature."
Broccoli and Cauliflower Stir Fry


Ingredients:
broccoli florets, cauliflower, carrot, garlic, gingerroot, green onion, oyster sauce, hoisin sauce, soy sauce, red pepper flakes, salt

Directions:
Cut broccoli and cauliflower into smaller pieces.
Heat water in a large wok to boiling and add broccoli and cauliflower.
Let sit for 2-3 minutes, then remove from wok, drain and rinse with cold water.
In same wok, heat 1-2 T oil on high.  Add ginger, garlic, carrot, and green onion.  Cook until garlic starts to turn brown.  Be careful not to overcook!
Add broccoli and cauliflower and stir.
Add sauce, stir, and let simmer for several minutes.
Serve immediately!
Brown Sugar Glazed Pork Chops
Category: world-cuisine
By LYNN WILLIAMS

Sweet glazed pork chops go well with bread dressing- no gravy required!

Ingredients:
½ cup chopped celery
½ cup chopped onion
½ tablespoon butter
15 slices day-old bread, torn into small pieces
½ tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6  pork chops
1 cup packed brown sugar
½ cup butter, melted

Directions:
In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy. Preheat oven to 350 degrees F (175 degrees C). Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing. Bake in the preheated oven for about 30 minutes or until internal temperature of the pork has reached 145 degrees F (63 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!

Yields: 6 servings

Calories: 584.4
Fat: 22.4 g
Saturated fat: 11.9 g
Carbohydrates: 69.8 g
Sugars: 39.3 g
Dietary fiber: 1.9 g
Protein: 25.9 g
Cholesterol: 109.7 mg
Sodium: 1046.9 mg
Wake-Up Casserole
Category: breakfast-and-brunch
By Goaliemom99

Quick and easy breakfast casserole.

Ingredients:
8  frozen hash brown patties
4 cups shredded Cheddar cheese
1 pound cooked ham, cut into cubes
7  eggs
1 cup milk
½ teaspoon salt
½ teaspoon ground mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties. Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 566.1
Fat: 40.3 g
Saturated fat: 19.9 g
Carbohydrates: 17.6 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 32.1 g
Cholesterol: 266.3 mg
Sodium: 1598.6 mg
Baked Breaded Chicken Breasts


Ingredients:
chicken breasts, sunflower seeds, parmesan cheese, unsalted butter, fresh ground black pepper, lemon, zest of

Directions:
Preheat the oven to 190°C.
Grease an ovenproof dish (I use butter but I am sure olive oil could work].
Tear the bread into pieces and put it into a mixer, add the seeds and turn them into rough breadcrumbs.
Add the parmesan, pepper and lemon zest (if using].
Melt the butter.
Add the butter to the breadcrumb mixture and mix well.
Put the chicken breasts in the ovenproof dish and pat the breadcrumb mixture firmly down on top of them, covering all of the flesh.
Bake for 25-30 minutes.
Optional: Once the chicken is cooked take it from the dish and add the lemon juice to the pan, mix well and serve as a side-sauce. This is very strong and not everyone likes it but it works very well with veggies such as broccoli. Use sparingly!
Sunday Brunswick Stew
Category: soups-stews-and-chili
By rrilcoe

This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.

Ingredients:
1 tablespoon olive oil
2  onions, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 cups diced peeled butternut squash
3 cups shredded or chopped cooked pork
1 (28 ounce) can diced tomatoes
1 (28 ounce) can baked beans
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can cream-style corn
1 cup frozen peas
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
¾ teaspoon paprika
1 teaspoon salt
1 (18 ounce) bottle hickory-flavored barbeque sauce

Directions:
Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker. Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker. Cover and cook on High for 4 hours.

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 12 servings

Calories: 291.6
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 48.3 g
Sugars: 22.3 g
Dietary fiber: 6.3 g
Protein: 18.4 g
Cholesterol: 34.9 mg
Sodium: 1464.4 mg
Beet Risotto With Goat Cheese and Walnuts


Ingredients:
olive oil, onion, arborio rice, fresh ginger, fresh rosemary, dry white wine, beets, water, fine sea salt, vegetable broth, walnuts

Directions:
Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
Add cheese, stirring until blended.
Sprinkle each serving with 1 tablespoon walnuts.
Old Fashioned Oatmeal Cake


Ingredients:
boiling water, oatmeal, shortening, margarine, eggs, flour, cinnamon, baking powder, brown sugar, white sugar, margarine, vanilla, baking soda, salt, butter, brown sugar, coconut, canned milk, vanilla

Directions:
Pour boiling water over oatmeal.  Let it cool, and add all other ingredients 1 at a time.
Bake at 350 for 30 minutes.
While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
Serve warm or cooled.
Cardamom Bread
Category: breakfast-and-brunch
By ruth

This makes a lovely tea bread, and is kneaded in the bread machine.  You can also hand knead the dough.

Ingredients:
1  egg
¼ cup water
½ cup evaporated skim milk
1 teaspoon salt
1 ½ teaspoons canola oil
3 cups bread flour
1 teaspoon ground cardamom
3 tablespoons white sugar
1 teaspoon active dry yeast

Directions:
Place all ingredients into bread machine in the proper order for your machine.  Use the Dough cycle. At end of the Dough cycle, remove dough from the machine.  Place on a lightly floured board, and let it rest, covered, for about 10 minutes. Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan.  Cover, and let rise for 45 minutes. Just before baking, brush the top of the dough with a little milk, and slash a line down the center.  Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes.  Remove from pan, and cool on a wire rack.

Yields: 1 - 1 1/2 pound loaf

Calories: 156.7
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 29.5 g
Sugars: 4.5 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 15.9 mg
Sodium: 212.8 mg
Pea Salad


Ingredients:
peas, scallion, radish, fresh tarragon, olive oil, white wine vinegar

Directions:
"In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well."