xiaoxl/recipe_data huggingface dataset:
Stuffed Eggplant With Cheese and Tomatoes


Ingredients:
eggplant, olive oil, roma tomatoes, tomatoes, onion, garlic, fresh parsley, fresh oregano, mozzarella cheese, salt, fresh ground black pepper, ground cinnamon, feta, parmesan cheese

Directions:
Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
Drain eggplant and allow to cool enough to be handled.
Preheat oven to 350F and line a baking sheet or pan with foil.
Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes].
Cut cooled eggplant in half lengthwise and remove the flesh.
Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
Remove from the oven; top with hot tomato or pasta sauce and cheese.
Chocolate Caramel Brownies
Category: desserts
By Barbara Hodge

My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.

Ingredients:
14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

Directions:
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted. Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan. Bake for 8 minutes. Place the remaining batter into the fridge.  Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator.  Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. Bake for an additional 20 minutes.  Remove and let cool.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 15 brownies

Calories: 460.4
Fat: 22.1 g
Saturated fat: 12.1 g
Carbohydrates: 64.1 g
Sugars: 48.2 g
Dietary fiber: 0.2 g
Protein: 5.6 g
Cholesterol: 35.1 mg
Sodium: 397.8 mg
Neapolitan Nesquik® Layer Cake
Category: desserts
By The Savvy Scientist

A stunning three-layer cake flavored with delicious chocolate and strawberry Nesquik® powders. Decorated with cream cheese frosting--this big cake has wowed many of my friends and family.

Ingredients:
2 cups white sugar
1 ½ cups unsalted butter, at room temperature
6  eggs, at room temperature, separated
1 ½ teaspoons vanilla extract
3 ½ cups unbleached all-purpose flour
4 ½ teaspoons baking powder
2 pinches salt, divided
1 ½ cups whole milk, at room temperature
½ cup chocolate-flavored milk powder (such as Nesquik®)
½ cup strawberry-flavored milk powder (such as Nesquik®)
9 drops red food coloring, or as desired
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup shortening
1 (16 ounce) package confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract. Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each. Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form. Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer. Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer. Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer. Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more. Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth. Assemble and frost the cooled cake layers and decorate as you please.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch layer cake

Calories: 706
Fat: 37.1 g
Saturated fat: 20.3 g
Carbohydrates: 88.8 g
Sugars: 66.2 g
Dietary fiber: 0.9 g
Protein: 7 g
Cholesterol: 140.1 mg
Sodium: 243.5 mg
Classic Frozen Strawberry Margarita
Category: drinks
By Patrick Washburn

A refreshing variation on a classic frozen margarita.

Ingredients:
¼ cup sliced fresh strawberries
1 ½ fluid ounces tequila
1 fluid ounce lime juice
½ fluid ounce triple sec
1 teaspoon white sugar, or to taste  (Optional)
1 cup ice cubes
1 wedge lime  (Optional)
1 teaspoon white sugar  (Optional)

Directions:
Blend strawberries, tequila, lime juice, triple sec, and 1 teaspoon sugar in blender to combine, about 10 seconds. Add ice cubes; blend on high until the ice is crushed, about 15 seconds. Rub lime wedge around the rim of a glass. Spread 1 teaspoon sugar onto a plate. Dip glass rim in sugar to coat. Pour margarita into the glass.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 206.2
Fat: 0.2 g
Carbohydrates: 21.3 g
Sugars: 17 g
Dietary fiber: 1.1 g
Protein: 0.4 g
Sodium: 2.5 mg
Rosemary Chicken with Orange-Maple Glaze
Category: meat-and-poultry
By LINDA W.

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Ingredients:
1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4  skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Directions:
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 397.7
Fat: 14.2 g
Saturated fat: 5 g
Carbohydrates: 33.9 g
Sugars: 28.9 g
Dietary fiber: 0.2 g
Protein: 27.8 g
Cholesterol: 83.7 mg
Sodium: 414.3 mg
Blueberry Cream Muffins
Category: bread
By KK3

Rich and delicious blueberry muffins. The secret is the sour cream.

Ingredients:
4  eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in  vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 281
Fat: 14.2 g
Saturated fat: 4.2 g
Carbohydrates: 35.2 g
Sugars: 18 g
Dietary fiber: 0.9 g
Protein: 3.9 g
Cholesterol: 39.4 mg
Sodium: 171.7 mg
Chipotle Hummus


Ingredients:
garbanzo beans, cumin powder, fresh ground pepper, salt, fresh lemon juice, olive oil, fresh garlic cloves, tahini, chipotle chiles in adobo, adobo sauce

Directions:
Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid (or water] required to give the mixture a thick, creamy, smooth consistency. Blend until all the graininess is gone, then cover and refrigerate for at least 1 hour.
Serve on warmed pita bread or tortilla chips.
Crunchy Crab Puffs


Ingredients:
swiss cheese, water chestnuts, onion, curry powder, mayonnaise

Directions:
"Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned."
Potato Soup With Two Cheeses


Ingredients:
celery, carrot, onion, olive oil, yukon gold potatoes, chicken broth, cream cheese, ham, cheddar cheese, cheddar cheese, white pepper

Directions:
Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil,then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.
Oreo Mint Cocoa


Ingredients:
"milk"

Directions:
Place chopped cookies, milk, syrup and peppermint extract in blender container., cover., Blend until combined., Pour into 2-quart saucepan., Heat on medium-high heat, stirring frequently until hot., Ladle into 4 mugs., Serve warm topped with COOL WHIP Whipped Topping and candy canes if desired.
Cucumber Dip
Category: appetizers-and-snacks
By THE MOM

The dill flavor in this creamy summer favorite goes great with cucumber slices. Kids love it -- it never lasts long! Try this dip with other veggies, as well.

Ingredients:
1 cup sour cream
1 cup mayonnaise
1 tablespoon dried minced onion
2 tablespoons dried parsley
2 teaspoons dried dill weed
2 teaspoons Beau Monde ™ seasoning
¼ teaspoon seasoning salt
⅛ teaspoon ground black pepper

Directions:
In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 2.5 cups

Calories: 104.9
Fat: 11.2 g
Saturated fat: 2.8 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 9.2 mg
Sodium: 129.5 mg
Ridiculously Easy Oven Potato Wedges


Ingredients:
potatoes, extra virgin olive oil, ground black pepper, seasoning salt, parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
Add oil and toss the potatoes around so they are evenly coated.
Add all of the spices and the cheese and toss so they are evenly coated.
Place on a baking pan in one layer (preferably lined] and bake for around 30-40 minutes, depending on person preference of potato texture.
Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.
Copycat Qdoba Shredded Beef


Ingredients:
boneless beef chuck, onion, cilantro leaves, oregano leaves, garlic cloves, beef bouillon cube, water, garlic cloves, canola oil, beef broth, ground cumin, light brown sugar, tomato sauce, salt, pepper

Directions:
Part 1:.
Place all ingredients from part 1 into a stockpot that has a lid and bring to a boil.
Reduce heat to medium-low and simmer with the lid on for 1 1/2 to 2 hours, or until the meat is nice and tender.
When tender, remove the meat to a cutting board and shred the meat with either your fingers or 2 forks. DO NOT THROW AWAY COOKING WATER.
Part 2:.
Heat the oil in a large pan and saute the garlic.
Add the shredded beef and 1 cup of strained cooking broth (can stretch with water if needed].
Heat to a simmer and add the cumin, brown sugar, tomato sauce and heat through.
Add pepper sauce and salt and pepper to taste.
Serve as filling for burritos or tacos, with your favorite additions.
Creamy Chicken-Wild Rice Soup


Ingredients:
butter, onion, celery, carrot, fresh mushrooms, flour, wild rice, boneless skinless chicken breast, salt, curry powder, dried parsley, black pepper, sherry wine, half-and-half

Directions:
Saute onion, celery and carrots in a large sauce pan for 5 minutes.
Add mushrooms and saute another 5 minutes.
Add flour and stir well.
Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend].
Bring just to boil, reduce heat and bring to simmer.
Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using] and sherry.
Allow to heat through, then pour in half-and-half.
Simmer soup for 1 to 2 hours- do not boil.
Honey Butter


Ingredients:
butter, honey, vanilla extract

Directions:
using a hand mixer or standing mixer, beat on high for 15-20 minute., spatula the sides frequently so the ingredients are evenly mixed.
Baked Bean Soup


Ingredients:
onion, olive oil, carrot, chili powder, garlic, Dijon mustard, water, stewed tomatoes, white beans, black beans, cider vinegar, unsulphured molasses, low sodium soy sauce, salt, black pepper

Directions:
In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
Add garlic and stir for 1-2 minutes more or until carrots are tender.
Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
Bring to a boil then lower heat and simmer for about 15 minutes.
Add salt and pepper to taste.
Spiced Coffee Cider


Ingredients:
coffee, cinnamon stick, ground cloves, ground allspice, brown sugar

Directions:
Combine all ingredients in a saucepan and simmer over low heat for 3 minutes, stiring occassionaly.
Strain into a mug.
Sprinkle with cinnamon if desired.
Turkey Chili


Ingredients:
green bell pepper, onion, hot chili pepper, tomato puree, kidney beans, chopped tomatoes, chili powder, cumin, oregano, paprika, garlic powder, red pepper flakes

Directions:
Place canned ingredients into Crockpot., Saute onions and peppers until soft and add to crockpot., Add all spices into crockpot., Set cooking time according to when you would like to serve., 30 minutes prior to serving, brown turkey and add to chili., Serve with cheddar cheese, oyster crackers, or tortilla chips. Enjoy!
Pork Tenderloin in Bourbon-Dijon Glaze


Ingredients:
brown sugar substitute, brown sugar, Dijon mustard, Bourbon, light soy sauce, Worcestershire sauce, Splenda sugar substitute, garlic cloves, green onion, dried rosemary, olive oil

Directions:
Mix all marinade ingredients in gallon size Ziploc bag.
Reserve small amount (in the refrigerator]for basting.
Add pork to bag and refrigerate overnight.
Preheat oven to 325.
Heat oil in large nonstick skillet over high heat until hot.
Add meat and sear on all sides.
Discard used marinade.
Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
Add enough water to cover bottom of dish with about 1/4 inch of water.
Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast], basting frequently with reserved marinade.
Finish cooking uncovered until temperature reaches 160 degrees.
Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.
Saucy Swiss Chicken


Ingredients:
"swiss cheese"

Directions:
Preheat oven to 400*.
Place frozen chicken patties on a baking sheet. Heat 15-20 minutes, turning patties over halfway through heating time.
Meanwhile, warm up jar of spaghetti sauce.
When patties are done, spoon a little bit of sauce onto plate and place chicken pattie on sauce. Top with a slice of swiss cheese.
Microwave on high for 30 seconds to melt cheese.
Borracho Chicken (Crock Pot)


Ingredients:
canned pinto beans, boneless skinless chicken breasts, Mexican-style tomatoes

Directions:
Place pinto beans in the bottom of a 5-qt slow cooker.
Season chicken breasts with salt and pepper.
Place in slow cooker on top of pinto beans.
In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning; pour over chicken.
Cover and cook on LOW setting for 3-4 hours.
Pink Spaghetti


Ingredients:
spaghetti noodles, tomato sauce, cream cheese, garlic clove, chicken bouillon cube, deli ham

Directions:
Cook spaghetti according to package directions.
In blender add tomato sauce, cream cheese, garlic, and bouillon.
Blend until cream cheese is smooth.
Pour spaghetti into a strainer and return pasta pan to stove on medium heat.
Pour sauce into pan and let cook for about 5 minutes; add in the ham.
Add the spaghetti back to pan and mix everything together.
Italian Style Huevos Rancheros #Ragu


Ingredients:
Italian sausage, onion, garlic cloves, canola oil, eggs, fresh cilantro, feta cheese, corn tortillas

Directions:
Heat a cast iron skillet on medium high, add sausage in chunks and cook for 3 minutes.
Add onion, garlic, jalapeño, salt and pepper. Cook for 3 minutes.
Add Italian ragu pasta sauce, cook for 10 minutes and set aside.
4 Heat a non stick pan, add oil and cook for over easy egg. Add salt and pepper.
Serve eggs with sausage sauce, refried beans,sprinkle feta cheese and cilantro. Warm corn tortillas and enjoy!
Grandmother's Chocolate Frosting


Ingredients:
cocoa powder, powdered sugar, butter, heavy cream, coffee

Directions:
Mix cocoa, sugar and softened butter., Add 1/2 C. Cream, Add hot coffee until desired consistency is reached., This is the best frosting I have ever tasted and it's easy.
Five Spice Duck


Ingredients:
soy sauce, dark soy sauce, demerara sugar, five-spice powder, ginger

Directions:
Heat oven to 375 with rack set in middle level.
Wash duck, discarding excess fat, dry duck.
Combine soy sauce, dark soy sauce, sugar, and five-spice powder. Stir until sugar dissolves.
Loosen skin from duck breast and leg joint too. Rub marinade all into them, between the meat and the skin, rub some into the cavity as well, put the ginger in there, truss with string (essential].
Put a rack in a roasting pan. Place on duck with the breast side facing down. Bake 45 minutes, baste often. Turn, bake 45 minutes more, baste often still.
Rest 15 minutes before carving, tenting with foil if desired.
Cilantro Oil(Guam)


Ingredients:
cilantro, extra virgin olive oil, white pepper

Directions:
Blanch (put in boiling water] cilantro 20 seconds.
Rinse under cold water.
Drain and pat dry .
In the jar of a blender combine cilantro and oil.
Blend at medium speed 3 minutes.
Store in a glass jar and refrigerate overnight.
When herb has settled, pour oil through a paper coffee filter into a glass bottle.
Store tightly covered in refrigerator.
Oil will keep up to two weeks, after which it will lose some of its color and flavor.
Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
Enjoy!
Shabbat Challah
Category: bread
By NUNU123182

My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.

Ingredients:
3 tablespoons active dry yeast
4 cups warm water
2 tablespoons salt
½ cup white sugar
1 cup vegetable oil
4  eggs
12 cups all-purpose flour
1  egg
3 tablespoons water
½ teaspoon vanilla sugar, or vanilla extract
¼ cup sesame seeds

Directions:
In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread. Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 6 Challahs

Calories: 140.9
Fat: 4.6 g
Saturated fat: 0.8 g
Carbohydrates: 21.2 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 15.5 mg
Sodium: 239.7 mg
Creole Coffee (Alcoholic)


Ingredients:
Bacardi 151 rum, coffee, cinnamon, sugar, cocoa powder

Directions:
Coat the rim of a 8oz glass mug with sugar (wet edges with sweetened lime juice or water and then dip into container of sugar].
Add the 151 rum and light on fire with match or long tipped candle lighter. gently swirl lit rum around the glass to caramelize the sugar on the rim. Add dash of cinnamon to firey rum to toast.
Immediately add coconut rum, chocolate liquor and chicory coffee.
Garnish with whipped cream and top with dash of coco powder.
Serve immediately.
Citrus Spice Syrup


Ingredients:
water, sugar, oranges, zest of, lemon, zest of, whole cloves, cinnamon sticks

Directions:
Bring ingredients to a boil on medium high heat, stirring constantly until the sugar dissolves.
Reduce the heat and simmer about 10 minutes.
Remove from the heat and cover. Let steep about 1 hour.
Strain the syrup into a small pitcher; discard the solids in a strainer.
Cover and chill in refrigerator until cold, about 3 hours.
May be made up to a week ahead. Keep chilled.
Tartar Sauce IV
Category: side-dish
By MARLENE R

The very best I have ever tried!

Ingredients:
1 quart mayonnaise
¼ cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle

Directions:
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 quarts

Calories: 160.9
Fat: 17.5 g
Saturated fat: 2.6 g
Carbohydrates: 1.4 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 8.4 mg
Sodium: 174.8 mg
Homemade Hoisin Sauce With Peanut Butter


Ingredients:
soy sauce, peanut butter, molasses, white vinegar, garlic powder, black pepper

Directions:
"Stir until mixed well together!"