xiaoxl/recipe_data huggingface dataset:
Mexican Mix Up


Ingredients:
whole kernel corn, tomatoes, cheddar cheese

Directions:
Place all ingredients in a saucepan., Simmer for 25-30 minutes., Serve in bowls topped with shredded cheese and corn chips.
Sugar Cookie Glaze
Category: desserts
By Cyndi

This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.

Ingredients:
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Directions:
Stir confectioners' sugar, corn syrup, and water together.  Stir in food coloring if desired. This glaze must be stirred each time you use it.  If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Yields: 0.5 cup glaze

Calories: 21.9
Carbohydrates: 5.6 g
Sugars: 5.1 g
Sodium: 0.6 mg
Polish Veal Balls With Dill


Ingredients:
onion, egg, flour, butter, beef broth, chicken broth, sour cream, fresh dill

Directions:
mix the bread with the onions, egg and meat thoroughly.  Add salt and pepper.
Form small balls for the mixture and roll them in flour.  Brown in hot butter on all sides.
Pour broth over veal balls, cover and simmer for about 20 minutes.  Remove to a warm serving platter.
Add the rest of the flour to the pan drippings, and bring to a boil.  Remove from the heat and season with salt, adding the sour cream and dill. Pour over meat.
Easy Roasted Red Pepper Hummus
Category: appetizers-and-snacks
By MARBALET

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients:
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Directions:
In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Yields: 2 cups

Calories: 445.3
Fat: 26.9 g
Saturated fat: 3.7 g
Carbohydrates: 44.1 g
Sugars: 1 g
Dietary fiber: 10.8 g
Protein: 15.9 g
Sodium: 908.5 mg
Old-Fashioned Porridge and Molasses Bread
Category: bread
By manella

I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.

Ingredients:
3 cups boiling water
2 cups rolled oats
¼ cup shortening
2 teaspoons white sugar
1 cup warm water (100 degrees F (38 degrees C))
2 (.25 ounce) packages active dry yeast
⅔ cup molasses
4 teaspoons salt
8 ½ cups all-purpose flour, or as needed

Directions:
Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while. Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork. Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed. Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours. Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 55 mins
Yields: 4 loaves

Calories: 117.5
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 22.9 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 2.8 g
Sodium: 196.9 mg
Cobly or Monteray Jack Fondue


Ingredients:
colby, monterey jack cheese, gruyere, cornstarch, garlic clove, dry white wine, lemon juice, nutmeg, pepper

Directions:
Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
Rub inside of pot with garlic clove cut in half. Discard garlic.
Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil], when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Cal's Romesco


Ingredients:
olive oil, garlic clove, red bell peppers, roma tomatoes, dried ancho chiles, milk, red wine vinegar, red wine, hazelnuts, honey

Directions:
Method:.
Soak bread in milk.
Heat the olive oil in a large sauté pan over high heat until smoking.
Separately sauté the garlic and ancho chilies until lightly browned.
Remove each ingredient with a slotted spoon as it's done.
Deglaze the pan with the vinegar and red wine.
Drain milk from bread.
Place all the sautéed ingredients, tomatoes, bell peppers, honey, bread, and the deglazing liquid into a food processor and blend until smooth.
Add the hazelnuts and process until finely chopped.
Salt and pepper to taste.
Polish Kopytkami Potato Dumplings


Ingredients:
russet potatoes, salt, eggs, all-purpose flour, bacon

Directions:
Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings.
Peel then grate potatoes with a grating blade (smallest holes] in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander] until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end.
Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon.
Lightly mix eggs in a cup with a fork and add to potatoes. Mix.
Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt.
Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat.
Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil.
Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry]. It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture] add more flour, about 1/4 cup at a time. Test again until it holds together.
The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together.
As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve.
Save a cup of potato water and add as needed to dumplings when reheating the next day.
Candy Train


Ingredients:
"chocolate bar"

Directions:
Glue the roll of Lifesavers candy to the pack or gum.
Glue the peppermint candies on each side to make the wheels.
Glue the Hershey's Kiss on the top-end of the Lifesavers to make the train smokestack.
On the other end of the train glue a Rollo candy to make the engineer's room - glue a small candy on top for the roof (use a Starburst candy or mini chocolate bar].
Take your mini Hershey's bar and run a glue the entire length and place on back end of the Candy Train.
Chicken Enchiladas


Ingredients:
garlic-flavored red wine vinegar, garlic clove, onion, ground cumin, chili powder, monterey jack cheese, cheddar cheese, flour tortillas, corn

Directions:
Preheat oven to 350.
In a large skillet add the oil and saute the onion and garlic over medium heat; do not brown. Add the shredded chicken, tequila, vinegar, cumin and chili powder, stirring constantly until everything is combined and heated through. Add the refried beans stirring well to combine with chicken and seasonings until heated.
To assemble use about a ¼ cup of the chicken mixture down the center of each tortilla, sprinkle with about a tablespoon or more of cheddar cheese. Roll up and place seam side down in a 9x13 pan. Repeat with remaining chicken and tortillas, until all are used up. Heat the enchilada sauce in a saucepan until hot. Pour sauce over assembled enchiladas. Top with remaining marble jack cheese and cheddar. Bake uncovered at 350 for 20-25 minutes.
Pasta E Fagioli Alla Veneziana


Ingredients:
carrot, celery, garlic cloves, onions, olive oil, pancetta, red pepper flakes, fresh rosemary, dry pasta, spaghetti

Directions:
Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight.
Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary.
Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy.
Season beans with salt towards the end of the cooking time.
While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy.
Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover.
Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture.
Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil.
Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water.
Serve with grated cheese and a swig of olive oil.
Chocolate Orange Marble Cake
Category: desserts
By Carol

These two flavors blend well together. This forms an attractive and moist cake.

Ingredients:
1 cup butter
1 ¼ cups white sugar
3  eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 tablespoons grated orange zest
2 (1 ounce) squares unsweetened chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with 1 cup of the white sugar.  Beat in the eggs, then the vanilla and the yogurt. In another bowl, stir together the flour, baking soda, baking powder, and salt.  Beat the flour mixture into the creamed ingredients.  Turn half of the batter into another bowl.  Add the orange rind to one bowl and the melted chocolate to the other.  Alternately spoon the orange and chocolate batters into a greased and floured tube pan.  Swirl through the two batters with a knife to create a marbled effect. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

Yields: 1 -10 inch tube cake

Calories: 299.1
Fat: 17 g
Saturated fat: 10.3 g
Carbohydrates: 33.4 g
Sugars: 19.9 g
Dietary fiber: 1.2 g
Protein: 4.3 g
Cholesterol: 77 mg
Sodium: 253 mg
Lemon Tea Cookies


Ingredients:
baking powder, salt, butter, granulated sugar, powdered sugar, eggs, lemon peel, granulated sugar

Directions:
MIX flour, baking powder and salt in small bowl. Cream butter, granulated sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
HEAT oven to 350°F Shape dough into 1-inch balls. Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
BAKE 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
VARIATION:
LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.
Pea Salad


Ingredients:
peas, American cheese, dill pickle, mayonnaise, milk, salad mustard

Directions:
"Mix everything together and refrigerate over night to blend flavors."
Pork Rib Stew with Sage Cornmeal Dumplings
Category: soups-stews-and-chili
By QUIRKYIQ

I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!

Ingredients:
1 pound boneless country-style pork ribs, cut into 1-inch chunks
2 tablespoons vegetable oil
2 cups chopped onions
2  cloves garlic, crushed
1 ½ pounds potatoes, peeled and cubed
2 quarts water
2 teaspoons beef bouillon granules
4 large carrots, peeled and cut into 1/2-inch pieces
1 ½ tablespoons chili powder
1 teaspoon dried marjoram
½ teaspoon dried thyme
2  bay leaves
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
6 tablespoons all-purpose flour, sifted
¼ cup yellow cornmeal
2 teaspoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon dried sage, crumbled
¼ teaspoon dried thyme
½ teaspoon salt
2 tablespoons vegetable shortening
½ cup milk, or as needed

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat. Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more. Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours. To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together. When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

Prep time: 45 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 363.8
Fat: 14.9 g
Saturated fat: 3.9 g
Carbohydrates: 44.1 g
Sugars: 9.2 g
Dietary fiber: 6.1 g
Protein: 14.9 g
Cholesterol: 36.4 mg
Sodium: 950.6 mg
Basic Pancakes


Ingredients:
eggs, milk, butter, flour, baking powder, sugar, salt

Directions:
Beat eggs until light and add milk, oil, and butter.
Stir together dry ingredients and beat into liquid ingredients.
Cook on a greaseless griddle.
Heat griddle very hot and then turn to low and let cool to low temperature before cooking cakes.
Linguine with Clams in Saffron Alfredo Sauce
Category: pasta-and-noodles
By Anonymous

Delicate strands of saffron are paired with a creamy Alfredo sauce for an upscale entree that is sure to please.

Ingredients:
1 pound small fresh clams scrubbed clean
1 cup white wine
2 teaspoons chopped garlic
1 (10 ounce) container BUITONI® Refrigerated
or Light Alfredo Sauce
½ teaspoon saffron strands*
1 (9 ounce) package BUITONI® Refrigerated Linguine
2 tablespoons chopped parsley

Directions:
Steam clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid. Heat sauce, reserved cooking liquid and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce. Prepare pasta according to package directions. Top pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 1152.4
Fat: 43.6 g
Saturated fat: 24 g
Carbohydrates: 94.2 g
Sugars: 5.9 g
Dietary fiber: 5.1 g
Protein: 66.9 g
Cholesterol: 292 mg
Sodium: 868.6 mg
Baked Chicken Marzee


Ingredients:
chicken, olive oil, onion, garlic cloves, garlic cloves, mushroom, ketchup, chicken broth, Worcestershire sauce, pepper, salt

Directions:
Preheat oven to 350°F.
Place chicken in a 9 x 13 baking dish.
In a large skillet, heat olive oil.
Sauté onion, bell peppers, garlic, and mushrooms (if using] until golden brown.
In a medium size bowl, combine ketchup, chicken broth, Worcestershire sauce, and pepper.
Pour the ketchup mixture over the sautéed vegetables in the skillet.
Bring the mixture to a boil, and then pour over chicken.
Place dish in the oven and bake 1 1/2 hours (this time is based on a whole cut up chicken; you will have to adjust time if using boneless chicken breasts, or thighs. About 30 to 35 minutes. This is only a guess. I use a thermometer. Poultry is done at 170 -185°F].
Kim's Bruschetta


Ingredients:
olive oil, tomatoes, tomatoes, roasted garlic, basil, romano cheese, asiago cheese, parmesan cheese

Directions:
I use one large tomato, deseed it and chop it up; add 2 tbs of olive oil,1 tbs balsamic vinegar, garlic, and basil to this and set aside in a strainer.
I usually put the french loaf in the oven for a few minutes before adding all the toppings, because i like it a little crispier.
Let the bread come back to room temp, and brush with olive oil.
Spoon on the tomatoes, and sprinkle on the 3 cheeses.
I usually add a little more basil and pop in the oven until cheese is very hot, not melted.
Bake at 375°F.
Cumin-Dusted Pork Cutlets With Citrus Pan Sauce


Ingredients:
all-purpose flour, ground cumin, salt, ground black pepper, olive oil, garlic cloves, fresh lemon juice

Directions:
Mix first 4 ingredients on a plate., Coat pork in seasoned flour, shaking off extra., Heat 2 tablespoons of olive oil in a large skillet over medium high heat., Add pork and sauté until cooked about 3 minutes per side., Transfer to plates., Add 4 tablespoons olive oil to skillet., Add garlic and sauté until golden brown for about 10 minutes., Add orange juice and lemon juice., Broil until slightly thickened, whisking occasionally for about 30 seconds., Season with salt and pepper., Pour sauce over pork., Garnish with orange wedges and serve.
Kara's Summer Salad
Category: salad
By Karebear98

This is a refreshing and fulfilling pasta salad that has enough protein to be eaten alone as a small meal. The ingredients are more unique and sometimes healthier than many other macaroni salad dishes out there. This was created in my own kitchen recently, enjoy!

Ingredients:
1 (12 ounce) package elbow macaroni
½ (1 pound) package shelled edamame, or more to taste
¼ cup mayonnaise, or more if needed
¼ teaspoon celery seed
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (12 ounce) can premium canned chicken, minced
3  hard-cooked eggs, chopped
2 tablespoons sunflower seed kernels, or to taste
¼ cup shredded Cheddar cheese
¼ cup chopped green onions

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain. Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl. Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat. Chill in refrigerator until cold, 30 to 60 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 482.7
Fat: 19.5 g
Saturated fat: 4.6 g
Carbohydrates: 47.1 g
Sugars: 2 g
Dietary fiber: 3.6 g
Protein: 29.1 g
Cholesterol: 149.6 mg
Sodium: 504.3 mg
Paska Bread
Category: bread
By Tiffany Leyda

This traditional Polish egg bread is  wonderfully light with a slightly sweet flavor.

Ingredients:
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
3 cups warm milk
4 cups all-purpose flour
6  eggs, beaten
½ cup white sugar
1 cup butter, softened
¼ teaspoon salt
¼ teaspoon lemon zest
12 cups all-purpose flour
1  egg
1 tablespoon water
2 tablespoons butter, melted

Directions:
Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes. Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until loaves are deep brown, 45 to 50 minutes.  Once they are done, brush the tops with melted butter for a soft crust.

Prep time: 30 mins
Cook time: 50 mins
Total time: 6 hrs 40 mins
Yields: 3 round loaves

Calories: 599.6
Fat: 15.4 g
Saturated fat: 8.6 g
Carbohydrates: 98.3 g
Sugars: 13.5 g
Dietary fiber: 3.2 g
Protein: 15.7 g
Cholesterol: 106.1 mg
Sodium: 160.8 mg
Jacques Pepin's Sesame Dressing


Ingredients:
dark soy sauce, Worcestershire sauce, lemon juice, sugar, garlic cloves, mustard powder, fresh ground black pepper

Directions:
Place all the ingredients in a jar. Seal tightly & shake well!, You can store this dressing in the fridge for upto 1 week.