xiaoxl/recipe_data huggingface dataset:
Pickled Egg Salad Sandwich
Category: main-dish
By Phoebe

A zippy change from an ordinary egg salad sandwich.

Ingredients:
2  pickled eggs, cut into small pieces
2 tablespoons light mayonnaise
1 tablespoon minced celery
1  garlic dill pickle, minced
2 teaspoons capers
2 teaspoons minced chives
½ teaspoon pickled egg juice
1 dash hot pepper sauce
2 slices whole wheat bread
1 teaspoon butter, or to taste
1  red lettuce leaf
1  tomato, thinly sliced

Directions:
Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl. Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 468.8
Fat: 26.1 g
Saturated fat: 7.9 g
Carbohydrates: 36.2 g
Sugars: 8.7 g
Dietary fiber: 9.4 g
Protein: 25.7 g
Cholesterol: 477.3 mg
Sodium: 1208.3 mg
Southwestern Omelet


Ingredients:
eggs, water, salt, green chilies, onion, butter, margarine, monterey jack cheese, cheddar cheese

Directions:
Mix together eggs, water, and salt.
Stir in chiles and onion.
For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
Pour in one-fourth of egg mixture.
As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
Fold omelet in half, and place on a warm platter.
Repeat procedure with remaining ingredients.
Serve with taco sauce.
Green Tea Milk Bath Gift in a Jar


Ingredients:
cornstarch, dry milk, old-fashioned oatmeal

Directions:
Process all ingredients in a blender or food processor till mixture is a fine powder.
Store in a glass container.
Add 2 tablespoons to your hot bath water.
Spoon Bread


Ingredients:
water, cornmeal, salt, butter, milk, eggs, baking powder

Directions:
Preheat oven to 375 degrees (Fahrenheit] and lightly grease a 13x9 inch baking dish.
Measure cornmeal into a large heatproof bowl.
Gradually pour boiling water over cornmeal and stir until mixture is smooth.
Add salt and butter and stir until butter melts and mixture is well blended.
Let mixture stand 10 minutes.
After mixture stands, stir in milk and beaten eggs gradually.
Stir in baking powder.
Pour into prepared baking dish and bake at 375 degrees for 45 to 50 minutes until lightly browned.
Sausage Bread Soup


Ingredients:
olive oil, onion, carrot, celery rib, garlic cloves, red pepper flakes, diced tomatoes, sugar, fresh basil, chicken broth, beef broth, parmesan cheese, fresh Italian parsley

Directions:
In a large pot, saute onion in oil over medium-high heat for a few minutes.
Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
Add the drained tomatoes (reserve juices] and cook about 8-10 minutes more, stirring well.
Add sugar and basil and cook 3 more minutes, stirring frequently.
Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
Tootsie Roll


Ingredients:
vodka, Kahlua

Directions:
Mix all ingredients in a cocktail shaker with ice., Strain into a chilled martini glass and garnish with tootsie roll.
Lemon Sorbet Tart


Ingredients:
graham cracker crumbs, sugar, butter, lemon zest, water, reduced-fat cream cheese, half-and-half, powdered sugar, lemon juice

Directions:
Preheat oven to 350°F.
Spray a 9-inch springform pan with nonstick cooking spray.
Using the food processor and metal blade, combine all crust ingredients.
Process until well mixed.
Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
Cool 10 minutes.
Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
Meanwhile, cream cheese in large bowl with electric mixer.
With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
Add powdered sugar and blend well.
Beat at high speed for 2 to 3 minutes or until foamy.
Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
Pour into cooled crust; spreading evenly.
Freeze at least 2-1/2 hours or until firm.
Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
The cooking time includes the time required in freezer.
Tracy's White Trash


Ingredients:
"milk"

Directions:
Heat milk until steaming., Put frangelico in bottom of mug and pour in milk., Enjoy!
Cordon Bleu Chicken Rolls
Category: world-cuisine
By Michelle

This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.

Ingredients:
8  skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
¼ cup melted butter
½ cup cornflakes cereal crumbs
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup sour cream
1 teaspoon lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Yields: 6 to 8 servings

Calories: 489.5
Fat: 25.1 g
Saturated fat: 13.2 g
Carbohydrates: 14 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 50 g
Cholesterol: 162.8 mg
Sodium: 1079.8 mg
Fern's Apple Crisp
Category: desserts
By Bradford

This apple crisp recipe has been handed down through our family and is great a la mode.

Ingredients:
10 cups sliced apples
1 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons butter
2 cups all-purpose flour
2 cups oatmeal
2 cups brown sugar
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, at room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toss apple slices with 1 cup brown sugar, 2 tablespoons flour, and 1 teaspoon cinnamon in the baking dish. Top with 6 tablespoons butter. Mix 2 cups flour, oatmeal, 2 cups brown sugar, 1 teaspoon cinnamon, baking soda, baking powder, and salt in a large bowl. Rub in 1 cup butter until mixture is crumbly. Sprinkle over apples. Bake in the preheated oven until bubbly and golden brown, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch baking dish

Calories: 640.9
Fat: 26.8 g
Saturated fat: 16.4 g
Carbohydrates: 98.9 g
Sugars: 62.9 g
Dietary fiber: 5.6 g
Protein: 5.4 g
Cholesterol: 67.1 mg
Sodium: 440.8 mg
Whole Wheat Tortillas


Ingredients:
whole wheat flour, salt, water, olive oil

Directions:
Combine flour and salt in a large bowl.  Stir in water and oil.  Turn onto a floured surface and knead5-7 times.  Divide dough into 8 balls.  Roll out each portion on a lightly floured surface.  Roll to about 7 inches.
Spray a non-stick skillet lightly with cooking oil.  Cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Bobby's 'slaw (Rob's Coleslaw)


Ingredients:
white cabbage, carrots, onion, apple, fresh parsley, salt, fresh ground black pepper, mayonnaise

Directions:
Shed the cabbage using a sharp knife, try to cut it as thinly as possible after removing the central core.  Put into a large bowl.
Peel and grate the carrots, add to the cabbage and mix well.
Grate the apple and onion and add to the cabbage and carrots along with the chopped parsley, salt, pepper and lemon juice.
Beat together the mayonnaise and yoghurt until smooth and combined and mix thoroughly into the cabbage mixture.
Transfer to a clean bowl and chill until required.
Malibu Zinger


Ingredients:
"cranberry juice"

Directions:
"Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying."
Crunchy Breakfast Biscuit Bites


Ingredients:
margarine, butter

Directions:
Heat oven to 400°F.
Spray large cookie sheet with nonstick cooking spray.
Separate dough into 8 biscuits.
Cut each biscuit into quarters.
Place biscuit quarters in large bowl.
Drizzle with margarine and sugar-cinnamon mixture; toss to coat.
Add crushed cereal; toss to coat.
Place biscuit quarters in single layer, sides not touching, on sprayed cookie sheet.
Bake at 400°F for 7 to 9 minutes or until golden brown; serve warm.
Red Lobster's Maryland Style Crab Cakes


Ingredients:
garlic, onion, celery, mayonnaise, egg, salt, black pepper, Dijon mustard, lump crabmeat

Directions:
1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
3.Spread a thin layer of plain bread crumbs on your work surface.
4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip:.
While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.
Brown  Sugar  Nut Loaf


Ingredients:
brown sugar, egg, butter, flour, baking soda, baking powder, salt, buttermilk, walnuts

Directions:
add sugar to egg., beat., add butter., sift dry ingredients, mix alternately  with milk., stir in nuts., pour into greased  9x5x3 pan., bake in moderate 350 degree  oven 1 hour.
Air-Fried Crumbed Fish
Category: seafood
By Launa

Crumbed fish is one of my favorite fried items, and this air-fried version of the recipe gives me great flavor without the fat.

Ingredients:
1 cup dry bread crumbs
¼ cup vegetable oil
4  flounder fillets
1  egg, beaten
1  lemon, sliced

Directions:
Preheat an air fryer to 350 degrees F (180 degrees C). Mix bread crumbs and oil together in a bowl. Stir until mixture becomes loose and crumbly. Dip fish fillets into the egg; shake off any excess. Dip fillets into the bread crumb mixture; coat evenly and fully. Lay coated fillets gently in the preheated air fryer. Cook until fish flakes easily with a fork, about 12 minutes. Garnish with lemon slices.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 fillets

Calories: 354.1
Fat: 17.7 g
Saturated fat: 3.2 g
Carbohydrates: 22.5 g
Sugars: 1.8 g
Dietary fiber: 2.5 g
Protein: 26.9 g
Cholesterol: 106.7 mg
Sodium: 308.9 mg
Lightened-Up Banana Bread


Ingredients:
reduced-fat cream cheese, butter, sugar, eggs, bananas, vanilla extract, all-purpose flour, baking powder, baking soda, salt, pecans

Directions:
In large bowl, beat the cream cheese, butter and sugar until well blended.
Add eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.
Fold in 1/2 cup pecans.
Transfer to two 8-inch x 4-inch loaf pans, coated with nonstick cooking spray.
Sprinkle with remaining pecans.
Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Snappy Appy's- Fast Appetizers from Pantry Staples


Ingredients:
cream cheese spread, fresh herbs, dried herbs

Directions:
Place crackers on a pretty plate or tray.
Mince herbs and add to cheese in a small bowl. If using regular cream cheese you can microwave for about 30 seconds to soften.
Mix to combine and spread on crackers or simply place the bowl in the middle of the plate, add a cheese spreader or a nice knife and allow your guests to spread their own.
NOTES: Some onion or garlic powder is nice added to the spread, especially if your crackers are plain.
Flavored cream cheese or goat cheese can be used. The addition of the herbs can be reduced if you like or left out all together. Fresh herbs always makes any dish extra special though!
I like to add a sprinkle of the herbs on top to garnish! Pretty and FAST!
Chicken in Tomato and Coconut Sauce


Ingredients:
boiling water, cilantro leaf, green chili, garlic cloves, fresh ginger, tomato puree, chicken thighs, salt, half-and-half

Directions:
Soak the coconut in the hot water for 10-15 minutes. Puree the coconut and its soaking water in a blender with the coriander, chilies, garlic, and ginger until smooth.
Put the passata, chicken and salt in a saucepan, at least 12 inches in diameter, and place over medium heat. When the passata begins to bubble, reduce the heat to low, cover and cook for 20 minutes.
Stir in the blended coconut mixture and heat until the sauce begins to bubble again, then cover the pan and cook for 10-12 minutes.
Finally, add the half-and-half, cook for 1 minute and serve at once.
Squash With Apple Cider and Herb Glaze - Stove Top


Ingredients:
apple cider, water, apple cider vinegar, unsalted butter, fresh sage, ground sage, fresh rosemary, dried rosemary, cinnamon, nutmeg

Directions:
Peel squash and seed it. Cut squash into cubes 1 inch wide  by 1/2 inch thick.
Melt butter in a 12 inch skillet over medium to medium low heat.
Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :].
Serve.
Mini Meatballs


Ingredients:
ground beef, water, fresh chives, Dijon mustard, Worcestershire sauce, salt, pepper

Directions:
Combine all ingredients in a bowl and mix really well.
Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up].
Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain].
Chicken Mexicana


Ingredients:
boneless skinless chicken breasts, butter, margarine, green bell pepper, green onion, cheese spread, rice, fresh cilantro

Directions:
Sprinkle chicken with garlic salt.
Heat butter in 10-inch skillet over medium heat.  Add chicken; cook 5 minutes.  Turn chicken.
Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
Place rice on serving platter.  Remove chicken from skillet and place over rice; keep warm.
Add picante sauce and cheese to skillet.  Cook and stir until cheese is melted and sauce is hot.
Pour over chicken and rice; sprinkle with cilantro.  Serve with additional picante sauce.
Marinated Cheese
Category: appetizers-and-snacks
By trish555

This is a very colorful and tasty appetizer.  Because it has such a stunning presentation, it is a great appetizer for the holidays.  I take this to every function and gathering we attend - only because everyone else requests it!

Ingredients:
½ cup olive oil
½ cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Directions:
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 16 servings

Calories: 168.6
Fat: 16.3 g
Saturated fat: 7 g
Carbohydrates: 1.4 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 4.7 g
Cholesterol: 30.1 mg
Sodium: 203.2 mg
Salmon Tango
Category: main-dish
By HILDA CUNNINGHAM

This rich and delicious sweet and sour marinade is simply wonderful with grilled salmon, and quite easy to prepare!

Ingredients:
¼ cup butter, melted
¼ cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 ¼ pounds salmon fillets

Directions:
In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade. Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once. Preheat grill for medium-high heat. Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

Prep time: 15 mins
Cook time: 8 mins
Total time: 1 hr 23 mins
Yields: 5 servings

Calories: 322.9
Fat: 18.9 g
Saturated fat: 7.5 g
Carbohydrates: 11.7 g
Sugars: 10.9 g
Protein: 24.5 g
Cholesterol: 101.5 mg
Sodium: 307.7 mg
Easy Cream Cheese Cookies


Ingredients:
butter, cream cheese, egg, vanilla extract

Directions:
Preheat oven to 350 degrees.
Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
Add egg and vanilla extract. Blend together.
Add cake mix and stir.
Fold in chocolate chips.
Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Dee's Chicken and Broccoli Soup


Ingredients:
canned milk, peas, chicken bouillon cube, frozen broccoli

Directions:
Mix canned milk, peas, cream of chicken soup, cream of celery soup, chicken bouillon cube, broccoli, and cooked chicken breast together.
Cook until thick.
Salmon-Scallion Mashed Potato Cakes #SP5


Ingredients:
skinless salmon fillet, scallion, eggs, panko breadcrumbs

Directions:
Preheat oven to 350. Line a large sheet pan with parchment paper.  Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until all 8 are assembled.
Carefully dip each one in egg; fully-coat both sides, then dip both sides in panko breadcrumbs – adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.
Crock Pot Pork & Bean Stew


Ingredients:
boneless pork, potatoes, carrots, onions, celery, green bell pepper, frozen lima beans, diced tomatoes, dry white wine, quick-cooking tapioca, salt, brown sugar, basil, garlic, pepper

Directions:
Brown pork in oil.
Put slow cooker liner in crock pot.
Put pork and vegetables in crock pot.
In medium sized bowl put diced tomatoes, wine, tapioca, salt, brown sugar, basil, garlic, and pepper; and pour over pork/veggie mixture.
Cover and cook on low for 6-7 hours.
Delicious Black Bean Burritos
Category: world-cuisine
By Alison

These burritos are soooo good, you'll want to have them every night.

Ingredients:
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
½  red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
½ teaspoon salt
2 tablespoons chopped fresh cilantro

Directions:
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 large burritos

Calories: 692.3
Fat: 35.8 g
Saturated fat: 12.5 g
Carbohydrates: 70.2 g
Sugars: 4.2 g
Dietary fiber: 14.8 g
Protein: 21.2 g
Cholesterol: 46.8 mg
Sodium: 1802.8 mg
Italian Sausage Lentil Soup


Ingredients:
onion, celery, garlic cloves, olive oil, Italian sausage, chicken broth, water, lentils, red pepper flakes, olive oil

Directions:
Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
Saute the veggies in 2 tablespoons of olive oil.
Remove sausage from casings and crumble.
Add sausage to vegetables and saute until no longer pink.
Rinse lentils and add to pot.
Add broth, water and seasonings and bring to a boil.
Reduce heat to a simmer and cook for 1 hour, stirring often.
If soup becomes too thick, add more broth.
Taste and adjust seasonings with salt and pepper.
When done, drizzle with olive oil, stir and serve.
Jersey Diner Tzatziki Sauce


Ingredients:
plain fat-free yogurt, cucumber, garlic cloves, olive oil, red wine vinegar, dried dill, dried mint, lemon juice, salt

Directions:
Line a small colander with a damp paper towel. and place in a small bowl. Place the yogurt over this and allow to drain in the fridge for 1-2 hours, until it has become thick like sour cream.
Grate the cucumber and place in a second colander.  Salt lightly and press with hands or the bottom of a bowl to remove excess water.
Mix all ingredients.  Cover and place in fridge for about 30 minutes (garlic flavor will intensify with time].
Serve with fresh veggies, falafel, or gyros.  Yum!