xiaoxl/recipe_data huggingface dataset:
Canadian Sweet and Sour Spareribs


Ingredients:
brown sugar, cornstarch, dry mustard, ginger, salt, chili powder, garlic clove, vinegar, tomato juice, water, soya sauce, Worcestershire sauce

Directions:
Preheat oven to 450°F., Cut ribs in 3 inch lengths, 3 ribs wide., Place on rack in shallow roaster., Roast 30-35 minutes until brown on each side., Pour off fat., Combine remaining ingredients in small saucepan., Simmer 10 minutes until thickened., Reduce oven heat to 350°F., Remove rack from roasting pan., Pour sauce over ribs and cover pan., Bake 1 1/2 hours or until tender.
Bernard Clayton's Potato Bread (adaptation)


Ingredients:
potatoes, water, bread flour, all-purpose flour, dry yeast, kosher salt, sugar, butter

Directions:
Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
After potatoes are tender, reserve liquid, and rice (or mash] the potatoes.
Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved] reserved liquid, and add the butter, heating until butter is just melted.
Pour the butter/potato mixture into the mixing bowl with the flour mixture.
Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together].
Knead with the dough hook for 10 minutes.
(dough will remain slightly sticky].
Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
When fully risen, punch dough down and move to a floured surface.
Slice into 2 equal pieces.
Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
Cover both loaves with waxed paper (or parchment] and allow to rise for an additional 40 minutes.
During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
When fully risen, place both loaves in preheated oven and bake for 15 minutes.
After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
Remove from oven and immediately and carefully place on racks to cool.
Homemade Angel Food Cake
Category: desserts
By Darlene Williams

This angel food cake is just like grandma use to make.

Ingredients:
18  egg whites
2 teaspoons cream of tartar
1 pinch salt
1 ½ cups white sugar
1 cup cake flour
½ cup confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla. Quickly fold in flour mixture. Pour into a 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Yields: 1 - 10 inch tube cake

Calories: 159.2
Fat: 0.1 g
Carbohydrates: 34.3 g
Sugars: 26 g
Dietary fiber: 0.2 g
Protein: 5.5 g
Sodium: 71.8 mg
Sweet Cheese Dip


Ingredients:
mozzarella cheese, cheddar cheese, mayonnaise, green onion, pecans

Directions:
Mix together first 4 ingredients.
Put saran wrap on a plate and top it with pecans.
Put the mayo mixture on top and cover.
Refrigerate for at least an hour.
When ready to serve, turn mixture over onto another plate so that the pecans are up and top with your favorite jam or jelly.
Spread on crackers.
Coleslaw by Biltmore


Ingredients:
cider vinegar, granulated sugar, celery seed, dry mustard, chili powder, dried oregano, salt, cayenne pepper, mayonnaise, cabbage, carrot

Directions:
For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely.  This can be done ahead of time.
In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use].
Store in the refrigerator until ready to serve.
Chicken Sukiyaki


Ingredients:
soy sauce, mirin, sake, sugar, carrots, chicken legs, shiitake mushrooms, cake tofu, scallions, napa cabbage

Directions:
To make the sukiyaki sauce:
Combine all the ingredients in a saucepan and bring to a boil.  Cook for about 1 minute and remove from heat and set aside.
To make sukiyaki:
Scrape the peel off burdock.  Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces.  Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp] to stop the discoloration.  Set aside.
Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously] and add 2 T oil.
Add the burdock and chicken in separate and neat bunches and brown for 2 minutes.  Add the shiitake, tofu, and konnyaku and cook for 2 minutes more.  Again, keep all separate without mixing them together.
Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients.  Do not overfill and cover.
As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes.  Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes.  Add more sukiyaki sauce  and spoon the sauce over each ingredients often.  Do not mix ingredients together and serve.
After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles.  Heat the noodles and serve in individual bowls.
Baked Garlic Quail


Ingredients:
quail, garlic cloves, sambal oelek, honey, light soy sauce, brown sugar

Directions:
Cut quail in half through centres.
Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well and cover, refrigerate overnight.
Preheat oven to 180dC.
Place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot 200dC and cook further 10 minutes or until quail are crisp and tender.
Eclairs II
Category: world-cuisine
By Patty Stockton

My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

Ingredients:
½ cup butter
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
4  eggs
1 (5 ounce) package instant vanilla pudding mix
2 ½ cups cold milk
1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water

Directions:
Preheat oven to 450 degrees F (230 degrees C).  Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water.  Bring to a boil, stirring until butter melts completely.  Reduce heat to low, and add flour and salt.  Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.  Remove from heat.  Add eggs, one at a time, beating well to incorporate completely after each addition.  With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in  1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.  Cool completely on a wire rack. For the filling, combine pudding mix and milk in medium bowl according to package directions.  In a separate bowl, beat the cream with an electric mixer until soft peaks form.  Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla.  Fold whipped cream into pudding.  Cut tops off of cooled pastry shells with a sharp knife.  Fill shells with pudding mixture and replace tops. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.  Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla.  Stir in hot water, one tablespoon  at a time, until icing is smooth and has reached desired consistency.  Remove from heat, cool slightly, and drizzle over filled eclairs.  Refrigerate until serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 9 eclairs

Calories: 476.2
Fat: 28.4 g
Saturated fat: 16.9 g
Carbohydrates: 49.4 g
Sugars: 34.6 g
Dietary fiber: 0.8 g
Protein: 7.6 g
Cholesterol: 157.8 mg
Sodium: 484.9 mg
Sour Cream Cheesecake Fit for the Gods


Ingredients:
graham crackers, butter, sugar, cream cheese, cottage cheese, vanilla extract, salt, eggs, sugar, sour cream, sugar, vanilla extract

Directions:
Mix ingredients for crust and press on bottom and sides of greased springform pan; bake for 10 minutes at 350 degrees and cool on wire rack.
In blender, combine first five ingredients for filling until smooth; add eggs and egg white, and process until smooth.
Add sugar a little bit at a time – combine just until blended.
Pour filling into prepared crust and bake at 350 degrees for 50 minutes (until almost set in the center].
Remove to wire rack and let sit for ten minutes; increase oven temperature to 450 degrees during this time.
Whisk together topping ingredients and spread over cake; bake for 5 minutes at 450 degrees (until set at the edge].
Remove cake to wire rack, cool completely, cover and refrigerate for 8 hours.
Buffalo Chicken Wings I
Category: appetizers-and-snacks
By Ginger

Let your palate fly away on wings of fire - easy, spicy buffalo wings!

Ingredients:
1 quart vegetable oil for deep frying
24  chicken wings, tips removed and wings cut in half at joint
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt and pepper to taste

Directions:
Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels. Melt  the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 wings

Calories: 255.7
Fat: 23.9 g
Saturated fat: 7.1 g
Carbohydrates: 0.2 g
Sugars: 0.1 g
Protein: 10 g
Cholesterol: 46.1 mg
Sodium: 302 mg
Chips With Smoked Salmon and Avocado Salsa


Ingredients:
russet potato, olive oil, smoked salmon, avocado, lime juice, fresh chives, fresh cilantro, sugar, sour cream

Directions:
With the rack in the middle position, preheat the oven to 200°C (400°F]. Line a baking sheet with parchment paper.
In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.
Peanut Butter Frosting
Category: desserts
By Suzanne Stull

If you like peanut butter you'll love this frosting, great on chocolate cakes but for a real peanut butter experience try it on a peanut butter cake.  If you don't have cream, you may substitute milk.

Ingredients:
½ cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
⅓ cup cream

Directions:
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of  the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 279.5
Fat: 15.7 g
Saturated fat: 6.5 g
Carbohydrates: 33.2 g
Sugars: 30.9 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 22 mg
Sodium: 117.1 mg
Drunken Mussels
Category: seafood
By Chef John

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Ingredients:
2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1  lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2  lemon wedges for garnish

Directions:
Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes. Serve with grilled bread and lemon wedge.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 552.7
Fat: 14.8 g
Saturated fat: 7.8 g
Carbohydrates: 40.5 g
Sugars: 6.2 g
Dietary fiber: 7.4 g
Protein: 28.1 g
Cholesterol: 91.2 mg
Sodium: 620.1 mg
Butternut Squash Mac and Cheese
Category: main-dish
By bwayfreak3

I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.

Ingredients:
1  butternut squash, halved lengthwise and seeded
1 (16 ounce) package rotini pasta
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
2 cups milk
6 ounces shredded white Cheddar cheese
6 ounces shredded Cheddar cheese
¼ cup seasoned dry bread crumbs, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place butternut squash, cut-side down, on a baking sheet. Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat. Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs. Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 414.3
Fat: 15.6 g
Saturated fat: 9.4 g
Carbohydrates: 51.9 g
Sugars: 6 g
Dietary fiber: 3.7 g
Protein: 17.7 g
Cholesterol: 45.7 mg
Sodium: 307.2 mg
Ice Cream Cocktail


Ingredients:
coffee ice cream, white Creme de Cacao

Directions:
Using a blender, mix the two ingredients well., Pour into champagne glasses., Serve immediately., This may be frozen and thawed for 20 minutes before serving.
Mango Tango
Category: breakfast-and-brunch
By Hanna

Limey, mango juice is fantastic for summertime refreshment!

Ingredients:
2 medium mangos, peeled and sliced
2  peeled limes
2  apples, cored and quartered

Directions:
Juice the mango, limes, and apples in a juice machine.  Serve over ice.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 226.4
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 61.3 g
Sugars: 46.1 g
Dietary fiber: 8.9 g
Protein: 1.9 g
Sodium: 6.9 mg
Herbed Mushroom Sauce


Ingredients:
onion, mushroom, butter, cornstarch, chicken broth, tarragon

Directions:
Saute chopped onion and sliced mushrooms in butter until soft in small saucepan.
Dissolve cornstarch in chicken broth and stir into onion mix. Add tarragon and stir until thickened.
New Red Potato Salad
Category: salad
By DWAGNER

This is a wonderful no fail potato salad.

Ingredients:
3 pounds unpeeled red potatoes
4  eggs
1 ½ cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery

Directions:
Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 12 servings

Calories: 314.5
Fat: 23.7 g
Saturated fat: 3.8 g
Carbohydrates: 22.3 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 72.7 mg
Sodium: 290.5 mg
Casablanca Chicken and Rice (Zwt3 North Africa)


Ingredients:
butter, olive oil, chicken thighs, salt, onions, garlic cloves, long-grain rice, ground cumin, ground coriander, fresh ginger, red pepper flakes, tomatoes, chicken broth, hard-boiled eggs, plain yogurt

Directions:
In a dutch oven, heat the butter and oil over medium heat.
Evenly brown the chicken, seasoning with salt as you go.
Remove the thighs, and stir in the onions and garlic.  Cook for 5 minutes or until they are soft - do not brown.
Return the thighs to the pot and spoon the rice between them.
Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
Stir in the tomatoes and pour over the chicken and rice.
Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.
Lazy Day Pot Roast


Ingredients:
salt, pepper

Directions:
Wrap tightly in aluminum foil after salting and peppering to your taste.  Make sure you have this on a pan the will catch any seeping juices.
Put in a preheated 250 degree oven and bake for 5-6 hours.  Turns out beautifully with enough natural juices to make gravy if desired.
Easy Caribbean Peanut Punch


Ingredients:
peanut butter, milk, sweetened condensed milk

Directions:
"Put all ingredients into blender and process until smooth."
Ham and Potato Bake


Ingredients:
potatoes, carrots, ham, milk, pepper, cheddar cheese, butter, margarine

Directions:
Layer half of the potatoes and then half the carrots in a 2 quart casserole., Stir cubed ham and mushroom soup , 1/2 cup cheese and milk and pepper together., Spread over potatoes and carrots., Repeat layers., Combine melted butter with breadcrumbs and 1/2 cup of cheese., Bake uncovered at 350°F for 30 minutes or until bubbling.
Szechuan Bok Choy


Ingredients:
baby bok choy, gingerroot, hoisin sauce

Directions:
In a wok, stir-fry bok choy in oil for 3 minutes.  Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
Add paste and hoisin sauce; stir-fry 1 minute more.
Chocolate Scotcheroos


Ingredients:
light corn syrup, sugar, peanut butter

Directions:
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Veal Cutlets, breaded


Ingredients:
eggs, olive oil, butter, salt, pepper, parsley, garlic powder, parmesan cheese, tomato sauce

Directions:
In a bowl beat 2 eggs.
In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley.
Dredge veal in eggs then bread mixture.
In oven proof fry pan heat oil or butter and cook for 3 minutes per side.
Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes  in preheated 350`f oven.
Simple Chopped Liver
Category: appetizers-and-snacks
By KarenTheMiltch

A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.

Ingredients:
2  eggs
2 tablespoons canola oil
salt to taste
1 pound chicken livers, rinsed and trimmed
2  onions, chopped
1 pinch white sugar

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold. Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely. Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 121
Fat: 7.1 g
Saturated fat: 1.4 g
Carbohydrates: 3.1 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 10.8 g
Cholesterol: 251.3 mg
Sodium: 46.2 mg
Deli King Krab Salad (Or Deli King Krab Pasta Salad)


Ingredients:
green onions, celery, mayonnaise, lemon juice, garlic powder, pepper, salt, sharp cheddar cheese

Directions:
Chop krab legs and place into bowl.  Then with both hands lightly shred so some pieces are smaller than others.  Then add rest of ingredients in order given and mix till combined well.  Cover and chill at least 2 hours before serving.  Garnish with extra green onions and a dash of paprika.  Serve on crackers.
- Deli King Krab Pasta Salad:  Add about 1 1/2 to 2 cups cooked pasta of your choice to salad with an extra 1/2 cup, or more to your liking, of real mayonnaise.  All ways are really yummy.