xiaoxl/recipe_data huggingface dataset:
Tunnel of Fudge Cake II
Category: desserts
By GrannySue

A cake that needs no introduction, Ladies and Gentlemen, Tunnel of Fudge!

Ingredients:
1 ½ cups milk
1 (3.5 ounce) package non-instant chocolate pudding mix
1 cup semisweet chocolate chips
1 ⅓ cups white sugar
¾ cup butter, softened
½ cup shortening
1 teaspoon vanilla extract
4  eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
2 cups chopped walnuts
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
6 tablespoons milk

Directions:
In medium pan, combine 1 1/2 c milk and pudding mix. cook as directed on package Add chocolate chips and stir until melted. set aside. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or tube pan. In large bowl, combine sugar, butter and shortening. Beat till light and fluffy. Add vanilla and eggs. Mix well. Add flour, 1/2 c cocoa, baking powder, salt, and 1 cup milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts. Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling. Bake at 350 F (175 degrees C) for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour in pan, then turn out onto a wire rack and cool completely. In small bowl, combine confectioners sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

Yields: 1 - 10 inch Bundt

Calories: 659.2
Fat: 40.9 g
Saturated fat: 14.9 g
Carbohydrates: 70.4 g
Sugars: 44.3 g
Dietary fiber: 4.9 g
Protein: 11.1 g
Cholesterol: 97.2 mg
Sodium: 278.9 mg
Bodacious Broccoli Salad
Category: salad
By Cassandra Kennedy

This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!

Ingredients:
8 slices bacon
2 heads fresh broccoli, chopped
1 ½ cups sharp Cheddar cheese, shredded
½ large red onion, chopped
¼ cup red wine vinegar
⅛ cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
⅔ cup mayonnaise
1 teaspoon fresh lemon juice

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 272.7
Fat: 24 g
Saturated fat: 7.9 g
Carbohydrates: 7.3 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 8.1 g
Cholesterol: 35.4 mg
Sodium: 542.7 mg
Carolyn's Holiday Fruit Bread
Category: bread
By Nicole

This is an old Victorian recipe intended to use up all the uneaten canned fruit in the pantry. It's lovely around Christmas time, and always great for holiday gifts. If desired, frost with cream cheese frosting or a lemon glaze.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 cup quick cooking oats
½ cup butter, melted
½ cup white sugar
1 teaspoon vanilla extract
2  eggs
2 cups applesauce
½ cup chopped walnuts
½ cup black raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan. Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 297.5
Fat: 14.7 g
Saturated fat: 6.6 g
Carbohydrates: 38.7 g
Sugars: 20.2 g
Dietary fiber: 2.7 g
Protein: 5 g
Cholesterol: 61.6 mg
Sodium: 422 mg
Jennifer's Burgundy Beef Stew
Category: soups-stews-and-chili
By Jennifer

This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.

Ingredients:
1 slice bacon
1 tablespoon olive oil
¼ cup all-purpose flour
1 ½ pounds London broil-cut beef, cut into chunks
2 cups low-sodium beef stock
1 cup Burgundy wine
4  carrots, cut into chunks
1 pound potatoes, cut into chunks
½ pound mushrooms, sliced
2  garlic cloves, minced
1  onion, cut into chunks
1 teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon seasoned salt
⅛ teaspoon salt
1 pinch ground black pepper, or to taste

Directions:
Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings. Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes. Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour. Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 472
Fat: 15.1 g
Saturated fat: 5.2 g
Carbohydrates: 43.3 g
Sugars: 9.1 g
Dietary fiber: 6.5 g
Protein: 29.9 g
Cholesterol: 55.2 mg
Sodium: 394.6 mg
Onion Confit, Walnut and Gorgonzola Pizza


Ingredients:
extra virgin olive oil, yellow onions, salt, fresh ground black pepper, garlic clove, dry white wine, walnut pieces, gorgonzola, mozzarella cheese, parmesan cheese, fresh sage

Directions:
Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
Preheat the oven to 500*F.
Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.
Hummus With Olives and Pepperoncini


Ingredients:
chickpeas, tahini, fresh lemon juice, extra virgin olive oil, fresh parsley, garlic powder, cumin, salt, pepper, water, parsley, olive oil, paprika

Directions:
Place all ingredients EXCEPT THE WATER AND THE SALT in the bowl of a food processor and process until the mixture is a thick paste.
With the food processor running, add the hot water a bit at a time, until the mixture is the consistency you want it to be (some like it thicker than others -- ].
Taste the hummus. The pepperoncini brine will have made it a bit salty. If you'd like more salt, add it 1/8 of a teaspoon at a time until it is salty enough for your tastes.
If you are serving immediately, place in a bowl and make a hollow in the middle of the hummus. Drizzle on 1 tablespoon of olive oil and sprinkle with smoked paprika and parsley.
Reduced Fat Cheese Garlic Biscuits


Ingredients:
skim milk, low-fat cheddar cheese, garlic powder

Directions:
In small bowl, stir baking mix, milk, cheese, and garlic powder to make a soft dough.
Drop dough by 5 spoonfuls onto ungreased cookie sheet.
Bake at 450* for about 8 minutes or until golden brown.  If desired, spray warm biscuits with butter-flavored nonstick cooking spray before removing from cookie sheet.
Salmon, Spinach and Ravioli


Ingredients:
lemon, salmon fillets, sea salt, fresh ground black pepper, olive oil, garlic cloves, lemon pepper, butter, parmesan cheese

Directions:
Cook ravioli according to package directions; drain.
Squeeze juice from one half lemon, set aside, cut remaining half into small wedges.
Rinse salmon fillets; sprinkle with salt and pepper.
In a large skillet heat olive oil over medium heat; add salmon, cook for 6-8 minute until salmon just flakes, turning once.
Remove salmon; add spinach to skillet, cook 1 minute or until spinach just beings to wilt, remove spinach; add lemon juice, garlic, lemon pepper and butter to hot skillet, cook and stir over medim heat until butter melts; cook and stir 1 minute more.
Divide salmon filetts amon 4 plates, add ravioli, and spinach; pur pan juices atop; serve with lemon wedges, pass Parmesan cheese.
Portugese Risotto


Ingredients:
olive oil, boneless chicken, tomatoes, garlic clove, onion, saffron, parsley, salt, pepper, mushroom

Directions:
In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
Serve hot.
Italian Grilled Shrimp Salad
Category: salad
By Bernice Dray

A delicious grilled shrimp salad!

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
½ cup Italian-style salad dressing
½ cup lime juice
2 medium red bell peppers, chopped
1 medium onion, finely chopped
1 stalk celery, chopped
1 tablespoon chopped fresh cilantro
1 pound romaine lettuce, torn

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl. Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour. Place lettuce on a serving plate. Top with shrimp mixture and serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 154.1
Fat: 6.6 g
Saturated fat: 1.1 g
Carbohydrates: 10.6 g
Sugars: 5.4 g
Dietary fiber: 2.9 g
Protein: 14.1 g
Cholesterol: 115 mg
Sodium: 470.3 mg
BBQ Meatloaf


Ingredients:
tomato sauce, barbecue sauce, sugar, ground beef, flour

Directions:
Preheat oven to 400.
Stir together tomato sauce, BBQ sauce and sugar in a large bowl.  Set 1/4 c of mixture aside.
With hands, mix together the remaining ingredients and form into loaf.  Place in greased loaf pan.
Bake covered for 30 minutes.
Uncover and drain fat.  I slice the meatloaf now and drizzle the remaining sauce on top.
Continue to bake uncovered for 30 more minutes.
Corn & Spinach rice


Ingredients:
corn, spinach, onion, rice, black peppercorns, cinnamon stick, cloves, green cardamoms, turmeric powder, salt

Directions:
warm oil., Add peppercorns, cinnamon, cardamom,cloves., Stir for a minute., Add onions& turmeric and fry for 2 minutes., Add the corn, spinach and salt and mix well., Add rice., Mix again., Add 2 cups of hot water and let it come to a boil., Put a lid and let cook on very low heat for 20 minutes.
Glorified Potato Casserole


Ingredients:
potatoes, butter, sour cream, green onion, cheddar cheese, ham

Directions:
In sauce pan heat soup and butter until melted.
Add all the rest of ingredients except 1/2 to 1 cup of the cheese (personal taste], mix until well combined.
Pour into a 9x13 pan and top with remaining cheese.
Bake  covered for 45 minutes at 350 degrees.
Remove from oven and let sit uncovered for 15-20 minutes (to allow sauce to thicken].
Serve and enjoy!
Jake's Lemon Pepper Garlic Chops


Ingredients:
lemon juice, garlic, olive oil, black pepper

Directions:
Peel and slice the garlic as thin as possible.
On an approximately 24 inch long piece of aluminum foil, apply an even coat of olive oil to the middle to prevent sticking.
Layer half of the garlic on the foil.
Arrange the chops like so[][][][] on the foil.
Spread the remaining garlic over the top of the chops.
Crease the foil around the chops to make a rectangular pocket.
Add lemon juice over the chops and sprinkle on the black pepper.
Fold the foil to make a tight seal.
Grill for approximately 20 minutes on a medium high flame.
Share with your friends and enjoy.
Snowflake Latte


Ingredients:
"milk"

Directions:
"Combine all the ingredients in a warmed coffee mug; stir."
One Muffin Recipe…7 Different Ways


Ingredients:
whole wheat pastry flour, Splenda granular, baking powder, baking soda, low-fat vanilla yogurt, soymilk, canola oil, cinnamon, blueberries, nutmeg, cinnamon, fresh strawberries, apple, cinnamon, cinnamon, plain yogurt, cheddar cheese, banana

Directions:
Preheat the oven to 350 degrees.
Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.
Gluten Free Chocolate Chip Cookies


Ingredients:
tapioca flour, sorghum flour, xanthan gum, gelatin, baking soda, salt, sugar, sugar, butter, vanilla extract, eggs, chocolate chips, walnuts

Directions:
Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
Add eggs one at a time to butter mixture.
Gradually add and beat in flour mixture.
Stir in chocolate chips and nuts.
Make small balls from resulting dough and set on greased cookie sheet.
Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening].
Preheat oven to 375.
Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
Cool for at least 2 minutes before removing from tray to avoid breaking them!
Serve and enjoy!
Tomatoes W/Crab & Camembert (5 Min Microwave & Done!)


Ingredients:
tomatoes, camembert cheese, sour cream, lemon juice, green onions, capers, cooked rice, fresh parsley

Directions:
Cut a slice from the top of ea tomato. Scoop out seeds & pulp w/a tsp & reserve for another use. Set tomatoes aside.
W/a sharp knife, remove rind from cheese & chop cheese finely into a mixing bowl. Add remaining ingredients + Old Bay seasoning (if using] & mix to combine.
Spoon crab mixture into tomato shells (pack as needed for tomato size]. Place tomatoes in shallow microwave-safe dish, cook on HIGH for 5 minutes & serve immediately.
NOTE: While the recipe calls for 4 oz of the Camembert cheese, I'd prob use 6 oz. The way I see it, can more Camembert cheese ever be wrong? NOT!
Chamomile Cauliflower Soup


Ingredients:
water, head cauliflower, onion, celery ribs, butter, salt, pepper

Directions:
Boil water and tea bags in large saucepan for 5 minutes.  Remove tea bags. squeezing the excess liquid into the pan.  Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender.  Drain, reserving 1 cup of the liquid.
In small pan, saute the onions and celery in the butter until the onions are clear.  Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
Blend until smooth and serve.
For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.
Fried Potatoes With Vegetables


Ingredients:
potatoes, green pepper, onion, pickling cucumber, cabbage, green onion, olive oil

Directions:
Slice potatoes. Boil potatoes till soft but not mushy, about 10 min, drain. Fry onion and pepper with oil for 1 minute Add potatoes and fry until golden, about 10 minute Might need to add more oil, if so add 1 TB at a time. Add all the other ingredients except green onion and cook about 5 more minute.
When done sprinkle spring onion on top and serve.
Southern Sweet Potatoes


Ingredients:
sweet potatoes, water, white sugar, butter

Directions:
Rinse the potato slices in ample water and drain., Place in a 2 qt covered saucepan and add the water, sugar, and butter., Cover and simmer until very tender, about 30 minutes., Do not stir during the cooking process.
The Best Taco Dip


Ingredients:
light cream cheese, light sour cream, light mayonnaise, lemon juice, chili powder, cumin powder, salsa, lettuce, cheddar cheese, green pepper, Spanish onion, tomatoes

Directions:
Mix the ingredients beginning with the cream cheese and ending with the cumin powder.
Spread flat in a 9 x 13 dish.
Sread taco sauce or salso over the cheese mixture.
Sprinkle and layer vegetables and cheese in the above order. Chill and serve with taco chips.
Instant Pot® Beef Tips
Category: uncategorized
By WCFranck

These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.

Ingredients:
3 tablespoons all-purpose flour
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1 ¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 (2 pound) beef sirloin, cut into 2-inch strips
2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, chopped
2 large cloves garlic, minced
⅓ cup red wine
1 (10.5 ounce) can beef consomme
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
1 teaspoon dried thyme leaves

Directions:
Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat. Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 429.9
Fat: 20.7 g
Saturated fat: 7.7 g
Carbohydrates: 11.7 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 43.6 g
Cholesterol: 93.3 mg
Sodium: 1584.4 mg
Watermelon Basil Vinaigrette


Ingredients:
watermelon, red onion, honey, champagne vinegar, canola oil, fresh basil, fresh parsley

Directions:
Add all ingredients to blender jar, cover and blend for until thoroughly blended.
Serve over your favoriate salad.
Taco Casserole


Ingredients:
ground beef, chili beans, tomato sauce, chili sauce, chili powder, garlic powder, sour cream, green onion, tomatoes, cheddar cheese, monterey jack cheese, tortilla chips

Directions:
Heat oven to 350 degrees., Brown Ground Beef and drain., Stir in beans, chili sauce, chili powder and garlic powder., Heat to boiling, stirring occasionally., Place tortilla chips in an ungreased 9x13 casserole dish., Top with beef mixture., Spread sour cream on top., Sprinkle with onions, tomato, and cheese., Arrange additional tortilla chips around edges of casserole., Bake uncovered 20 - 30 minutes.
Individual Chocolate Lava Cakes by Ghirardelli


Ingredients:
chocolate, heavy cream, chocolate, butter, eggs, sugar, vanilla extract, cake flour

Directions:
Directions.
To make centers, melt 2 ounces of chocolate (1/2 a baking bar] and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar] and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
Quick Pickle Salad


Ingredients:
cucumbers, yellow onion, white vinegar, water, granulated sugar

Directions:
Slice cucumbers thinly.  Discard end pieces; place sliced cucumbers in large bowl with sealing lid.
Slice onion thinly and add to bowl with cucumbers.
Combine vinegar, water and sugar in large jar.  Shake to combine.  (This can be done in two batches if using a smaller jar.].
Pour vinegar mixture over cucumbers and onion.  Put sealing lid on bowl, shake to combine.  Refrigerate overnight or at least 12 hours.
Asian Boiled Shrimp & Spicy Asian Mayonnaise


Ingredients:
fresh ginger, lemons, low sodium soy sauce, sugar, bay leaves, green onions, garlic, salt, fresh ground black pepper, crushed red pepper flakes, large shrimp, jumbo shrimp, Emeril Lagasse's Essence, Creole Essence / Bayou Blast, fresh lemon juice, fresh ginger, green onion, soy sauce, fresh cilantro leaves, fresh ground white pepper, salt

Directions:
SHRIMP:
Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
Season the shrimp with the Essence and add to the boiling mixture.
Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
ASIAN MAYONNAISE: (Make ahead].
Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
With the motor running, slowly add the vegetable oil through the feed tube.
The mixture will thicken.
Add the soy sauce, cilantro, pepper, sesame oil and salt.
Pulse once or twice to blend.
Serve immediately or store in an airtight container for no more than 24 hours before using.
Sherried Greens With Fruit and Blue Cheese


Ingredients:
dry sherry, red wine vinegar, sugar, pear, strawberry, red onion, blue cheese

Directions:
In tightly covered container, shake all vinaigrette ingredients until sugar is dissolved.
Arrange salad greens, pear, strawberries and onion on 8 salad plates.  Pour vinaigrette over salads.  Sprinkle with cheese.