xiaoxl/recipe_data huggingface dataset:
Maple-Glazed Barbcue Chicken


Ingredients:
maple syrup, tomato paste, red wine vinegar, salt, garlic clove, boneless skinless chicken breast halves, salt, pepper

Directions:
Heat grill. In a small bowl, stir together all glaze ingredients.
Sprinkle chicken with salt and pepper. Brush chicken generously with glaze. Place chicken on gas grill over medium or on charcoal grill 4 to 6 inches from medium coals; cover grill.
Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Best Chocolate Cake  With Caramel Icing


Ingredients:
sugar, boiling water, shortening, sugar, buttermilk, baking soda, flour, salt, eggs, brown sugar, white sugar, flour, salt, boiling water, vanilla, butter

Directions:
mix 1/2 cup sugar cocoa and shortening and water.
put in microwave melt shorteniing.
cool  and add the rest of  the sugar.
sift dry ingredients.
add alternately with buttermilk that has vanilla and eggs beaten inches.
bake in moderate oven 350 for   40  minutes or until done.
for icing.
cook the sugars flour salt and boiling water 5 minutes  pour cream in and cook until soft ball stage.
remove and add butter and vanilla  let cool  and beat  until ready to pour on cakle.
The Original Donair From the East Coast of Canada
Category: main-dish
By Del

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

Ingredients:
1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

Directions:
In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight. Preheat oven to 350 degrees F (175 degrees C). Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil  to keep the sauce from dripping out, and serve.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 50 mins
Yields: 6 servings

Calories: 449.8
Fat: 14.3 g
Saturated fat: 6.3 g
Carbohydrates: 57.3 g
Sugars: 23.5 g
Dietary fiber: 1.9 g
Protein: 22.4 g
Cholesterol: 63.7 mg
Sodium: 813.6 mg
Spiced Rice With Fresh Ginger


Ingredients:
water, fresh ginger, whole cloves, cinnamon stick, salt, basmati rice

Directions:
Boil water, ginger, spices, and salt in a saucepan over high heat.
Reduce heat to low, add rice, cover, and simmer until rice is tender and liquid is absorbed, 15 minutes.
Let stand 5 minutes; remove spices before serving.
Cherry Banana Smoothie


Ingredients:
sweet cherries, banana, low-fat plain yogurt

Directions:
"Place all in a blended and blend till smooth."
Spicy Ground Beef and Vegetable Soup


Ingredients:
lean ground beef, onions, garlic cloves, chicken broth, cabbage, carrot, frozen corn, tomato sauce, rice, ketchup, brown sugar, vinegar, thyme, cinnamon, black pepper, ground cloves, bay leaf

Directions:
In a skillet; brown ground beef, onions and garlic.
Drain off any fat.
Combine meat mixture and remaining ingredients in slow cooker.
Stir to mix.
Cook over low heat 7-9 hours.
Monster Cookies


Ingredients:
butter, peanut butter, brown sugar, eggs, vanilla, rolled oats, baking soda, salt

Directions:
Preheat the oven to 350., Combine the butter and peanut butter until smooth., Add brown sugar, eggs, egg whites and vanilla., Beat until smooth., Add oats, baking soda, and salt., Hand mix in chocolate chips and M&Ms., Drop spoonsfuls of dough at least 2 inches apart on cookie sheet., Bake for 15-17 minutes or until golden., Let cool for a few minutes on sheet and then put on wire rack to cool.
Chuck Roast for Instant Pot


Ingredients:
beef chuck, salt, onion powder, garlic powder, black pepper, baby red potato, carrots, yellow onion, beef broth, Worcestershire sauce, water, cornstarch

Directions:
Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots]. Add potatoes, onions, and carrots to pot (just arrange them around the roast] and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes]. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
Recipe Notes.
If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes.
The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.
Furniture polish


Ingredients:
white vinegar, olive oil

Directions:
"place in a clean container and shake it up well before each use!"
Almond Joy Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, milk, sour cream, vanilla extract, sweetened flaked coconut

Directions:
Mix the flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl beat the egg. Add the milk, oil, and vanilla.
Add the wet to dry ingredients and mix (do not over mix].
Add the sour cream to the mixture until smooth.
Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
Grease 6 jumbo muffin tins, (or 12 regular] and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.
Chicken Spaghetti


Ingredients:
whole chickens, spaghetti, onion, celery, butter, flour, chicken broth, seasoning salt, cheddar cheese

Directions:
Rinse chicken and remove any parts from cavity.  Pat dry and season with salt and pepper.  Cook in crock pot for 8 hours.  Let cool and debone chicken and set aside (or use store bought rotisserie chicken].
Cook spaghetti leaving slightly under done and set aside.
Melt butter and saute onion and celery.  Add mushrooms after about 5 minutes.  Whisk in  flour, this will make a very thick mixture.  Cook flour mixture for a few minutes to slightly brown the flour.  Whisk in chicken broth.
Combine spaghetti, chicken, seasoned salt and 1/2 of the cheese.
Place in 3 quart casserole dish.  Top with remaining cheese and bake at 350 for 45 minute to an hour, depending on how done you like your cheese.
Broccoli Salad


Ingredients:
broccoli, kidney beans, red onion, raisins, sugar, apple cider vinegar, mayonnaise

Directions:
Cut the broccoli into bite-sized pieces.  Drain and rinse the kidney beans.  Chop the onion.
Combine the beans, onions, raisins, sugar and vinegar in a large salad bowl.  Blend in the mayonnaise.  Add the broccoli and mix thoroughly.
Refrigerate several hours before serving.
Healthier Marie's Easy Slow Cooker Pot Roast
Category: main-dish
By MakeItHealthy

Moist and juicy pot roast done in a slow cooker, made healthier with a little less meat and LOTS of fresh vegetables and seasonings.

Ingredients:
3 pounds chuck roast
salt and ground black pepper to taste
1 cup reduced-sodium beef stock
2  onions, chopped
2 pounds potatoes, peeled and cubed
3  carrots, chopped
1 stalk celery, chopped
¼ cup chopped fresh parsley  (Optional)

Directions:
Season the chuck roast with salt and pepper. Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 6 to 8 servings

Calories: 350
Fat: 15.5 g
Saturated fat: 6.3 g
Carbohydrates: 25.4 g
Sugars: 3.4 g
Dietary fiber: 3.9 g
Protein: 26.7 g
Cholesterol: 78.8 mg
Sodium: 127.5 mg
The Best and Richest Pound Cake from a Mix


Ingredients:
butter, sugar, eggs, flour, sour cream, evaporated milk, vanilla

Directions:
Place a rack in the center of the oven and preheat the oven to 350°.
Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
Add the sugar and beat until creamy, 1 to 2 minutes longer.
Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
Allow the cake to cool completely, 20 minutes longer.
Chicken Honey Nut Stir Fry
Category: world-cuisine
By Robyn Webb

A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes

Ingredients:
2 teaspoons peanut oil
2 stalks celery, chopped
2  carrots, peeled and diagonally sliced
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 tablespoon cornstarch
¾ cup orange juice
3 tablespoons light soy sauce
1 tablespoon honey
1 teaspoon minced fresh ginger root
¼ cup cashews
¼ cup minced green onions

Directions:
Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes. In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 234.6
Fat: 7.9 g
Saturated fat: 1.8 g
Carbohydrates: 12.9 g
Sugars: 7.4 g
Dietary fiber: 1.2 g
Protein: 27.4 g
Cholesterol: 69.3 mg
Sodium: 529.3 mg
Rosti Dauphinoise


Ingredients:
floury potatoes, garlic cloves, gruyere, butter

Directions:
Preheat the oven to 180 degrees centigrade.
Peel and coarsely grate the potatoes, ideally using the grating blade on a food processor or by hand using a sturdy box grater.
Lightly butter a 1.2 Ltr deep ovenproof dish, such as a souffle dish.
Mix together all the ingredients, then tip into the prepared dish.
Dot the top with butter and bake for 40 minutes until golden and cooked through.
Mushroom Shrimp Alfredo Pasta
Category: main-dish
By Ailea Clarkson

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Ingredients:
1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain. Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat. Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes. Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 1059.7
Fat: 80.3 g
Saturated fat: 47.4 g
Carbohydrates: 62.2 g
Sugars: 4.5 g
Dietary fiber: 3.4 g
Protein: 27.1 g
Cholesterol: 289.2 mg
Sodium: 682 mg
Beef Stroganoff ................ Betty Webb


Ingredients:
lean round steak, all-purpose flour, garlic cloves, garlic, onion, mushroom pieces, sour cream, beef bouillon cube, salt, pepper, butter, water

Directions:
Rub meat with garlic.  Mix together the flour, salt and pepper.  Pound flour mixture into meat using a meat mallot.
Cut meat into 1.5 inch strips.  Brown mean in a heavy pan with butter until quite brown.
Remove meat and brown the onions in drippings.
Add mushrooms with their liquid, and about 1/2 Cup of water.
Cook over medium heat and stir to loosen meat drippings.
Add chicken soup one can at a time to judge consistency, adding more water if necessary.  Add bouillon cube.
Add meat and cook on med-low for about 20 minutes.
A few minutes before serving, add the sour cream, combining thoroughly into mixture.
Heat well but DO NOT BOIL.
Serve over egg noodles or Uncle Ben's Long Grain and Wild Rice, Original Recipe.
Broiled Pear and Prosciutto Toasts


Ingredients:
English muffins, pear, prosciutto, salt

Directions:
Preheat the broiler on high and set the oven rack to a high position. Lay the pear slices on a baking sheet.
Brush them with oil on both sides and sprinkle them with salt. Broil the pears for 2-4 minutes--until the edges are crisp and the flesh is tender.
Smear a tablespoon of soft creamy cheese across each English muffin half. Once the pears are tender, lay one on each toast.
Place the toasts on the baking sheet and top each with a slice of prosciutto.
Broil again for 2-4 minutes, until the prosciutto and muffin edges are crispy. Serve warm!
Austin's Shrimp Alfredo
Category: main-dish
By rachelc3

This is a warm, rich, and spicy pasta dish that will keep you coming back for more!

Ingredients:
1 (16 ounce) package angel hair pasta
1 tablespoon olive oil, or to taste
1  green bell pepper, diced
1 small onion, diced
1 ½ pounds frozen medium shrimp, thawed
8 ounces cooked ham, diced
1 teaspoon spicy seasoned salt (such as Lawry's®)
½ teaspoon garlic salt
salt and ground black pepper to taste
1 quart heavy whipping cream
¼ cup milk
½ cup Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Heat olive oil in a saucepan over medium heat. Add green bell pepper and onion; cook and stir until onions are translucent, about 5 minutes. Add shrimp; cook and stir until pink, 2 to 3 minutes. Stir in ham, seasoned salt, garlic salt, salt, and black pepper. Pour cream and milk into the saucepan. Continue to cook, stirring often, until heated through, about 5 minutes. Stir in cheese. Let sauce cook until thickened, about 5 minutes. Add pasta and toss to coat.

Prep time: 20 mins
Cook time: 26 mins
Total time: 46 mins
Yields: 6 servings

Calories: 1035.8
Fat: 74 g
Saturated fat: 41 g
Carbohydrates: 49.7 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 44.4 g
Cholesterol: 417.5 mg
Sodium: 1532.9 mg
Margaret's Casserole Carrots


Ingredients:
carrots, butter, margarine, all-purpose flour, dry mustard, salt, paprika, pepper, parmesan cheese, parmesan cheese

Directions:
Peel Carrots; slice crosswise on the bias.
Cook, covered, in boiling salted water, until just tender, about twenty minutes.
Drain thoroughly (this is really important].
Set aside.
In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
Add milk all at once.
Cook and stir until thickened and bubbly (This requires a bit of time].
Stir in 1/4 cup of the grated parmesan cheese.
Combine cooked carrots and sauce.
Turn into a one and a half quart casserole dish.
Bake, covered, at 350 degrees for 30 minutes.
Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste].
Bake,uncovered, for five more minutes or until desired browning is achieved.
Chili Lime Vinaigrette Dressing
Category: side-dish
By Amanda Sheumaker

I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.

Ingredients:
3 ¾ cups lime juice
1 ¾ cups soy sauce
1 cup packed brown sugar
¾ cup olive oil
¼ cup minced garlic
¼ cup red pepper flakes

Directions:
Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 7 cups

Calories: 46.8
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 5.8 g
Sugars: 3.9 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Sodium: 408.9 mg
Uncle Bill's French Dip and Roast Beef Sandwich


Ingredients:
water, instant beef bouillon, deli roast beef, butter, horseradish

Directions:
Process dry onion soup mix in a coffee grinder until fine.
In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
Microwave on HIGH (full power] for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
Remove, cover and set aside to keep hot.
If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required.  You may also use a very sharp knife to slice the meat very thin.
If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
Cut buns partialy through lengthwise, leaving a hinge.
Butter each piece and spread some horseradish over  each half.
Layer warmed sliced beef into buns; about 1/4 pound for each bun.
Salt and pepper to taste.
Close sandwich bun and place on individual plates and cut sandwich in half.
Pour beef broth mixture into individual small bowls.
Dip sandwich into beef broth mixture and enjoy.
Blueberry - Grand Marnier Jam


Ingredients:
blueberries, water, lemon juice, sugar, Grand Marnier

Directions:
Place blueberries in large pot.
Add water and lemon juice.
Mash slightly.
Let stand 10 minutes.
Add sugar and mix well.
Place over high heat, being to full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat.
Stir in pectin and liqueur.
Stir and skim for 5 minutes.
Honey Garlic Vinaigrette
Category: side-dish
By DAWNER119

I serve this every time I have friends over because I love getting all the praise! They rave about it! People love the contrast of the snappy garlic and the sweet honey - I'm sure you will too.

Ingredients:
1 cup vegetable oil
⅓ cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

Directions:
In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 268
Fat: 27.3 g
Saturated fat: 4.3 g
Carbohydrates: 6.8 g
Sugars: 6.5 g
Protein: 0.1 g
Sodium: 0.9 mg
Raspberry-Cream Cheese Muffins


Ingredients:
reduced-fat cream cheese, butter, vanilla extract, egg, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, fresh raspberries, frozen raspberries, walnuts

Directions:
Preheat oven to 350°F.
Combine cream cheese and butter in a large bowl.  Beat with a mixer at high speed until well blended.  Add sugar; beat until fluffy.  Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda, and salt.  With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.  Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups.  Spoon batter evenly into liners.  Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.  Remove from pans; cool on wire rack.
Fiery Tunisian Harrisa


Ingredients:
chili peppers, cumin seed, caraway seed, garlic cloves, olive oil, salt

Directions:
Remove seeds and stems from chiles. Cover in boiling water and set aside for 20 minutes to plump and rehydrate.
Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. Remove from heat and allow to cool. Transfer seeds to a blender and grind them to a powder.
Drain chiles and add to blender with garlic, olive oil and salt. Blend to a smooth paste. Cover and keep in refrigerator for up to 2 months.