xiaoxl/recipe_data huggingface dataset:
Creamy Ranch Chicken


Ingredients:
boneless skinless chicken breasts, sour cream, mayonnaise, mushroom, parmesan cheese

Directions:
Lay chicken in baking pan (just large enough so chicken covers pan; not too big!] Cover chicken with mushrooms.
Mix sour cream, mayo, cream and dressing mix together.
Pour over chicken, covering all pieces.
Top with grated cheese.
Bake at 375 for 45-60 minutes (until chicken is done and top is golden].
Pat in Pan Margarine Crust - (Adapted from Joy of Cooking)


Ingredients:
all-purpose flour, salt, 2% low-fat milk

Directions:
Preheat oven to 375°F.
Put flour and salt in food processor bowl.  Whirl to mix flour and salt together.  Put margarine in with flour and pulse until mixture is cut in and crumbly.  Drizzle 2 tbsp of milk over flour mixture.  Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides.  Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.
Cranberry Orange Loaf


Ingredients:
orange, all-purpose flour, granulated sugar, baking powder, baking soda, salt, cranberries, egg, butter

Directions:
Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
Spread in greased 9x5 Loaf pan.
Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
(Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.].
Chubby Bunnies


Ingredients:
margarine, butter, brown sugar, vanilla, water, eggs, flour, baking soda, chocolate chips

Directions:
Preheat oven to 375°F.
In a large bowl cream margarine and brown sugar. Add vanilla, water and eggs and beat.
In another bowl mix together flour, cocoa and soda and add to creamed mixture.
Stir in chips.
Drop by spoonfuls onto greased cookie sheets.
Bake 7-9 minutes.
Kung Wow Chicken
Category: world-cuisine
By Chef John

This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.

Ingredients:
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, or to taste
1 tablespoon Asian chili paste (sambal), or more to taste
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 cups cubed zucchini
1 cup cubed red bell pepper
½ cup chicken broth
¼ cup roasted, salted peanuts
salt and ground black pepper to taste
¼ cup chopped green onion tops
4 cups cooked white rice

Directions:
Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour. Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside. Mix cornstarch with cold water in a small bowl. Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 568.3
Fat: 18.1 g
Saturated fat: 3.2 g
Carbohydrates: 66.4 g
Sugars: 12.7 g
Dietary fiber: 3.4 g
Protein: 32.2 g
Cholesterol: 64.6 mg
Sodium: 696.3 mg
Banana & Coconut Smoothie


Ingredients:
lemon, bananas, coconut cream

Directions:
Peel & chop the banana, then place in a blender with the lemon juice and coconut cream from your can of full fat coconut milk. Blitz until smooth and delicious.
Enjoy.
Holiday Granola With Homemade Candied Ginger


Ingredients:
candied ginger, ginger, salt, sugar, granola cereal, oats, flaked coconut, candied ginger, cranberries, cinnamon, ground ginger, coconut oil, maple syrup

Directions:
To make candied ginger, start by 	peeling ginger and slice into pieces 1/8” thick using a mandolin.
Place in a large pot and cover with water. Add pinch of salt.
Bring to boil and simmer for 30 minutes.
Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
Place the strained ginger in a pot with sugar and the reserved ginger water.
Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes]. Transfer to a cooling rack and spread out and separate individual pieces.
Allow to cool completely. Stores up to 2 weeks in airtight container.
To make holiday granola, start by preheating oven to 300ºF.
Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
Spread onto a baking sheet lined with parchment paper.
Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
Allow to cool for 30 minutes before breaking into pieces.
Store in an airtight container at room temperature.
Chinese Barbecued Pork


Ingredients:
soy sauce, dry red wine, brown sugar, honey, ground cinnamon, garlic clove

Directions:
Preheat Oven To 350.
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
Add meat to marinade making sure it is coated with marinade.
Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
Place meat on a wire rack over a baking pan along with marinade.
Bake 45 minutes turning and basting frequently with marinade.
Let meat rest for 15 minutes before slicing.
Bloody Mary Bowl


Ingredients:
vodka, fresh lime juice, Worcestershire sauce, lime slice, celery rib

Directions:
Stir together first 5 ingredients in a large bowl., Chill at least 1 hour., Serve over ice and garnish as desired., I usually double this recipe for 12 ladies.
Orange Marmalade Cookies


Ingredients:
eggs, sugar, salt, shortening, orange marmalade, lemon, zest of, fresh lemon juice, all-purpose flour, baking powder, walnuts

Directions:
Preheat the oven to 375. Grease the baking sheets.
Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.
Heinz  Red Hamburger Relish Copycat


Ingredients:
cucumbers, yellow onion, green bell pepper, red bell pepper, celery, kosher salt, turmeric, cold water, cinnamon stick, whole cloves, ground allspice, cider vinegar, tomatoes, granulated sugar, mustard seeds

Directions:
In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.
Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.
Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.
Maple Pumpkin Cheesecake Tarts


Ingredients:
light cream cheese, pumpkin pie filling, sugar, ground cinnamon, ground nutmeg, maple syrup, graham cracker crust

Directions:
Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture.  After filling is in crust, sprinkle more bacon on top.
Drunken Spaghetti


Ingredients:
red wine, spaghetti, water

Directions:
Bring water and wine to boil in a large pot., Add spaghetti and cook for 7 to 8 minutes, or till noodles are desired doneness., Serve with sauce of choice.
Brown Butter Gnocchi With Spinach and Pine Nuts


Ingredients:
butter, pine nuts, garlic cloves, fresh spinach, salt, fresh ground black pepper, parmesan cheese

Directions:
Cook gnocchi according to package directions, drain.
Heat butter in a large non stick skillet over medium heat.
Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.
Add garlic to pan; cook 1 minute.
Add gnocchi and spinach to pan; cook 1 minute sor until spinach wilts,.
stirring constantly.  Stir in salt and pepper.
Sprinkle with parmesan cheese.
Balsamic Asparagus and Artichokes


Ingredients:
asparagus, water-packed artichoke hearts

Directions:
Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
Drain and rinse artichoke hearts.  Chop coarsely and toss with peppers in medium bowl.  Drizzle with balsamic vinaigrette to taste.
Put mixture in refrigerator until cool.
Cool asparagus and refrigerate until ready to serve.
To serve, put pepper mixture on plate and neatly place asparagus on top.  Drizzle with more balsamic vinaigrette.
Cinnamon Whipped Cream


Ingredients:
heavy cream, sugar, ground cinnamon, vanilla extract

Directions:
Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl].
Beat on high speed.
Slowly add sugar, cinnamon and vanilla.
Continue beating until stiff peaks form.
Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
Continue to wipe until dry and place inside freezer with beaters or whisk.
Leave in freezer for 10 minutes to chill then use to make whipped cream.
Chicago-Style Hot Dog
Category: everyday-cooking
By elsaw

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Ingredients:
1  all-beef hot dog
1  poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4  tomato wedges
1  dill pickle spear
2  sport peppers
1 dash celery salt

Directions:
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt.  The tomatoes should be nestled between the hot dog and the top of the bun.  Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 hot dog

Calories: 376.6
Fat: 19.7 g
Saturated fat: 7.2 g
Carbohydrates: 38 g
Sugars: 14.7 g
Dietary fiber: 3.3 g
Protein: 12.4 g
Cholesterol: 30.2 mg
Sodium: 2386.7 mg
Fiesta Pork and Cheesy Polenta


Ingredients:
extra virgin olive oil, boneless pork loin, chili powder, salt, pepper, scallion, heavy cream, monterey jack pepper cheese, frozen corn

Directions:
In a medium saucepan, bring 2 1/2 c water to a boil. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. Add the remaining 1 tablespoon olive oil, the bell pepper and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
Whisk the polenta and 1/4 teaspoon each salt and pepper into the boiling water and cook, whisking, for 2 minutes. Lower the heat to low, whisk in the cream, then stir the cheese; cover to keep warm.
Add the corn to the bell pepper mixture and cook for 1 minute. Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 minute. Stir in the sliced scallions. Serve with the polenta.
Grilled fish fillet with pesto sauce
Category: seafood
By Philips Canada

Moist, grilled fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!

Ingredients:
2  white fish fillets (200 g each)
1 tablespoon olive oil
pepper & salt
1 bunch fresh basil
2  garlic cloves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1 cup extra-virgin olive oil

Directions:
Heat the Philips Airfryer to 180C. Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes. Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste. Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 2 (200 gram) fillets

Calories: 1301.8
Fat: 123.5 g
Saturated fat: 17.8 g
Carbohydrates: 3.1 g
Sugars: 0.3 g
Dietary fiber: 1.1 g
Protein: 43.3 g
Cholesterol: 58.3 mg
Sodium: 1773.2 mg
Rabbit Stew


Ingredients:
rabbit, potatoes, carrots, onion, salt, beef broth, pepper, basil, bay leaves, rosemary, thyme

Directions:
Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
Add spices to the pot.
Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
Cover and cook on low for 8 hours. Thicken gravy as desired.
Brown Sugar Brats
Category: meat-and-poultry
By pljma5

In Wisconsin, brats are considered a staple at summer picnics.  These are a twist on the traditional grilled brats. I have found once people try them, they soon become a favorite.

Ingredients:
3 pounds fresh bratwurst sausages
5 large apples - peeled, cored and sliced
6  onions, sliced
1 (16 ounce) package brown sugar
1 cup water

Directions:
Place the brats into the bottom of a large electric covered roaster (such as a Nesco®). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients. Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 611.2
Fat: 33.4 g
Saturated fat: 11.4 g
Carbohydrates: 62.7 g
Sugars: 50.2 g
Dietary fiber: 4 g
Protein: 17.1 g
Cholesterol: 84 mg
Sodium: 976.7 mg
Deb's Peppermint Dishwasher Detergent


Ingredients:
baking soda, salt

Directions:
Mix all ingredients in large bowl.
STORE IN AIR-TIGHT ZIP-LOK BAG, NOT IN A JAR! (It clumps if it gets too damp, and if it's in a bag a quick squeeze breaks it up. In a jar it becomes a rock.].
To use: Fill prewash and wash compartments completely, and use heat boost setting if available. Adjust amount of detergent depending on results in your area: reduce amount if you experience white residue; increase amount if dishes don't come clean. Strongly recommend using rinse aid as well.
Beef Minestrone Soup


Ingredients:
olive oil, olive oil, butter, onion, carrots, celery ribs, potatoes, zucchini, white beans, diced tomatoes

Directions:
In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings].
Saute the onions, carrots, and celery in the olive oil and butter.  Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next.  Salt and pepper between each addition, to taste.
Add white beans, green beans, beef stock, and tomatoes.  Cover and cook slowly over low heat for at least 3 hours.
Buttermilk Parmesan Potatoes
Category: side-dish
By BELFLOREK

I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...

Ingredients:
14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
¼ cup minced red onion
3 tablespoons butter
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside. Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly. Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

Prep time: 20 mins
Cook time: 1 hr 32 mins
Total time: 1 hr 52 mins
Yields: 8 servings

Calories: 362.9
Fat: 10.7 g
Saturated fat: 6.5 g
Carbohydrates: 55.5 g
Sugars: 6.2 g
Dietary fiber: 5.3 g
Protein: 13.2 g
Cholesterol: 29.9 mg
Sodium: 440.3 mg
Banana Split Mocha


Ingredients:
strawberry syrup, milk

Directions:
"Blend all ingredients together & mix well."
Garlic Parmesan Croutons!


Ingredients:
olive oil, garlic cloves, salt, parmesan cheese

Directions:
Adjust  oven rack to the center postion in your oven and heat to 350*F.
Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
Allow the croutons to cool to room temperature before serving. Enjoy!
Note:
This recipe makes enough for at least two large salads(2-3 quart salad]. Any leftovers will keep in an airtight container or ziplock bag for about 1 week.
Cumin Honey Vinaigrette


Ingredients:
red wine vinegar, ground cumin, Dijon mustard, honey, extra virgin olive oil

Directions:
Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.
California Chicken Pizza


Ingredients:
barbecue sauce, green onion, mozzarella cheese, bell peppers, sun-dried tomato, sliced ripe olives

Directions:
Spread barbecue sauce on pizza crust, leaving 1-inch border around outside edge., Arrange ingredients on top., Bake 450 degrees for 10 minutes.
Parmesan Crusted Pork Chops


Ingredients:
eggs, sea salt, ground black pepper, garlic, parmesan cheese, dried basil, garlic, butter

Directions:
Mix eggs, salt, pepper and garlic in a shallow plate. Mix bread crumbs, grated cheese, basil and garlic in another shallow plate.
Dip each pork chop first in egg mixture, then in breadcrumb and Parmesan mixture. Pat to make it stick if needed.
Place crumbed chops, in a single layer, in the oven-proof baking dish. Top with pieces of butter and bake in the oven at 200°C for about 20 minutes or until baked and golden.
Serve with roasted Brussels sprouts and boiled potatoes.
Chicken Tostadas


Ingredients:
tomatoes, garlic cloves, serrano chili, iceberg lettuce, radishes, fresh cilantro, corn tortillas, avocado, sour cream, queso anejo, ricotta salata

Directions:
Preheat broiler.
Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
Purée tomato mixture in a blender along with one or both roasted serranos (to taste] and 1 teaspoon salt until smooth (use caution when blending hot foods]. Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
Mound lettuce mixture on top and sprinkle with cheese.
Pasta Fritters 1965  ( Italian)


Ingredients:
linguine, pasta, green onions, zucchini, carrot, water, canola oil, eggs, all-purpose flour, baking powder, salt, black pepper, romano cheese

Directions:
Chop coarsely cooked spaghetti or linguine.
shred fresh zucchini and carrots dice green onions Mix all together.
In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
Toss in all the prepared vegetable mixture.
Heat some vegetable oil for frying into a skillet.
Drop spoonfuls into skillet about four or five at a time.
Making medium size fritters.
Pan fry until almost dry on top, turn and brown other side.
These stay very moist, so overcooking is not a problem here.
Serve these with a salad, and a cutlet.
Good at picnics as a finger food.
Good hot or room temperature.
Cracked Peppercorn Dressing from the Gourmet Room


Ingredients:
mayonnaise, garlic clove, parmesan cheese, peppercorn, lemon juice, Tabasco sauce, buttermilk

Directions:
In a blender or with a whisk, combine the mayonnaise, garlic, parmesan cheese, peppercorns, lemon juice and Tabasco sauce.
Slowly blend in the buttermilk until well combined. Chill until ready to use.