xiaoxl/recipe_data huggingface dataset:
Game Day Black Bean Dip
Category: appetizers-and-snacks
By Soup Loving Nicole

This blended black bean dip is packed full of flavor. Open a bag of chips on game day and watch them disappear like magic.

Ingredients:
1 tablespoon olive oil
¼ cup chopped red onion
1  jalapeno, seeded and chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
2 (15 ounce) cans black beans, drained and reserving 1/4 cup liquid
2 tablespoons lime juice
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 bunch chopped fresh cilantro, or to taste

Directions:
Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly. Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 123.5
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 20 g
Sugars: 1 g
Dietary fiber: 8 g
Protein: 7 g
Sodium: 738.3 mg
Cornell Chicken
Category: meat-and-poultry
By Chef John

This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

Ingredients:
2 cups cider vinegar
1 cup vegetable oil
1  egg
3 tablespoons salt
1 tablespoon poultry seasoning
½ teaspoon ground black pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Directions:
Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth. Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight). Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat. Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Prep time: 5 mins
Cook time: 47 mins
Total time: 4 hrs 52 mins
Yields: 6 servings

Calories: 633.3
Fat: 53.5 g
Saturated fat: 9.5 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 32.5 g
Cholesterol: 126.9 mg
Sodium: 3588.3 mg
Finnish Pulla
Category: bread
By Kim B.

A unique bread with a sweet flavor that makes a wonderful holiday gift!  It takes about 4 hours to make, so allow yourself plenty of time.

Ingredients:
2 cups milk
½ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4  eggs, beaten
9 cups all-purpose flour
½ cup butter, melted
1  egg, beaten
2 tablespoons white sugar

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.  Let cool until lukewarm. Dissolve the yeast in the warm water.  Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups).  Beat until the dough is smooth and elastic.  Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance.  Add the melted butter or margarine, and stir well.  Beat again until the dough looks glossy.  Stir in the remaining flour until the dough is stiff. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and  let rest for 15 minutes.  Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top.  Cover with a clean dishtowel.  Let rise in  a warm place until doubled in bulk, about 1 hour.  Punch down, and let rise again until almost doubled. Turn out again on to a floured surface, and divide into 3 parts.  Divide each third into 3 again.  Roll   each piece into a 12 to 16 inch strip.  Braid 3 strips into a loaf.  You should get 3 large braided loaves.  Lift the braids onto greased baking sheets.  Let rise for 20 minutes. Brush each loaf with egg wash and sprinkle with sugar. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes.  Check occasionally because the bottom burns easily.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 20 mins
Yields: 3 loaves

Calories: 178
Fat: 3.8 g
Saturated fat: 2.1 g
Carbohydrates: 30.9 g
Sugars: 7 g
Dietary fiber: 0.9 g
Protein: 4.7 g
Cholesterol: 33.7 mg
Sodium: 98.8 mg
Savory Smoked Salmon Appetizer


Ingredients:
smoked salmon, sour cream, cream cheese, capers, parmesan cheese, mushroom, sweet onion, olive oil, butter

Directions:
Heat oil in saute pan, then add butter to melt.  Saute onions and mushrooms until nearly all liquid has evaporated.  Away from heat, add port.  Return to medium high heat and continue sauteing until liquid has nearly evaported.  Set aside.
In large bowl, break up smoked salmon into small uniform pieces.  Mix together sour cream & cream cheese until smooth, then add to salmon.  Add remaining ingredients along with onion-mushroom mixture, blend well.
Spread mixture into lightly oiled baking dish (I use a 10" round ceramic bake & serve] and bake at 375 degrees for approximately 25-30 minutes, until bubbly and light golden in color.
I serve this warm or at room temperature with thin baguette slices which have been spread lightly with garlic-infused olive oil then toasted & sprinkled with just a bit of kosher salt!
Healthy Vegetarian Carrot Snack Cake


Ingredients:
whole wheat flour, carrots, coconut flakes, raisins, baking soda, bananas, brown sugar

Directions:
Turn on the oven, set to 350.
Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
Mix anise, bananas, oil and brown sugar in a smaller bowl.
Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!].
Pour into large buttered cake pan.
Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
Pumpkin Bread


Ingredients:
flour, salt, sugar, baking soda, pumpkin puree, extra virgin olive oil, eggs, nutmeg, cinnamon, allspice

Directions:
Preheat oven to 350 degrees.
In large bowl, whisk together flour, salt, sugar and baking soda.
In medium bowl, stir together pumpkin, oil, egg/water and spices.
Add flour mixture to pumpkin mixture and stir until just combined.
Pour into greased loaf pan (9x5x3].
bake 50-60 minutes or until a toothpick comes out clean.
Turn onto rack and cool completely.
Enjoy.
Stuffed Cucumbers


Ingredients:
cucumbers, feta, dill weed, white pepper

Directions:
Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long].
Grate the ends using a hand grater & place into a fine mesh strainer.
Cut the cucumbers in half, then again lengthwise.
Scoop out seeds so you have four boats & run the bottom side of boat across a grater.  This creates a flat bottom so the boat doesn't rock.  Save the shavings & rough chop into the grated cuc ends from above.
The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
Remove grated cuc from the strainer, add to bowl.
Add 2oz feta, white pepper and dill weed.  Stir gently.
Chill at least a couple hours but no longer than 12 hours.
Wipe the boats dry (makes the stuffing easier] and place stuffing inside.
Garnish:  black lava sea salt & dots of sriracha mixed with mayo.
You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
Prep time does not include refrigerator marinade time.
Sun and Moon Energy Bites


Ingredients:
cashew nuts, rolled oats, unsweetened coconut, lime juice, prunes, dark chocolate, rolled oats, cocoa powder, water

Directions:
Place all dried ingredients from the sun or moon in a food processor. Process until it resembles coarse crumbs.
Add the liquid. Mix. Refridgerate overnight (or at least 2 hours].
Take the pate out of the fridge. Roll into bite sized balls using your palms.
Bullock's Tea Room Lemon Meringue Pie


Ingredients:
flour, cornstarch, salt, sugar, boiling water, lemon juice, lemon juice, lemons, zest of, butter, sugar, cream of tartar

Directions:
For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler.
Cook  over simmering water about 15 minutes or until thickened and clear, stir constantly.
Add lightly beated egg yolks and cook 2 minutes longer.
Add lemon juice, zest and butter.
Cool slightly, then turn into a baked pie shell.
For the meringue:  pre-heat oven to 400°F.
Beat egg whites until frothy.
Gradually beat in sugar and cream of tartar until egg whites are stiff.
Spoon meringue over the pie filling, completely covering the filling.
Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.
Fat-Free Cinnamon Apple Bake


Ingredients:
golden delicious apples, water, flour, cornstarch, light brown sugar, cinnamon

Directions:
Set oven to 350 degrees.
Peel and core apples.
Cut each one into 16 slices.
Arrange slices on a greased 8" x 8" baking dish.
In a small bowl, combine the water with flour, cornstarch and butter Buds; stir until the dry ingredients are dissolved and not lumpy.
Add in the brown sugar and cinnamon, stir until smooth.
Pour the cinnamon mixture over the apple slices.
Cover the dish with foil; bake for 40 minutes.
Stir the apples every 10 minutes.
Suffolk Baked Custard


Ingredients:
eggs, white sugar, 2% low-fat milk, nutmeg

Directions:
Beat eggs and sugar together, stir in the warm milk and pour into pie (or individual] dish/es.
Grate a little nutmeg on top of mix and bake for one hour at 250 degrees F.
Chocolate Chocolate Chip Sour Cream Pound Cake
Category: desserts
By Amanda

After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!

Ingredients:
2 ¾ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter
2 ½ cups white sugar, divided
6  eggs, separated
¼ teaspoon cream of tartar
½ cup semisweet chocolate chips

Directions:
Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 4 hrs 5 mins
Yields: 1 10-inch cake

Calories: 515.8
Fat: 24.4 g
Saturated fat: 14.4 g
Carbohydrates: 69.6 g
Sugars: 45.9 g
Dietary fiber: 1.5 g
Protein: 7.3 g
Cholesterol: 142.1 mg
Sodium: 230.4 mg
Buttermilk Pralines


Ingredients:
granulated sugar, buttermilk, baking soda, vanilla, pecans, butter

Directions:
Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
Pour the buttermilk, sugar, and baking soda in the pot.
Stir the mixture until the sugar is completely dissolved.
Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
The mixture will turn a brownish color but don't worry; it's supposed to.
Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
Beat the mixture until it becomes glossy and starts to get very thick.
Quickly spoon it onto greased wax paper making little patties.
If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
Let the candy completely cool before removing it from the paper.
Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
Category: world-cuisine
By SCAREY76

I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!

Ingredients:
1 pound tilapia fillets, cut into chunks
½ cup fresh lime juice
⅓ cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
½ cup mayonnaise
2  chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
¼ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup all-purpose flour
2  eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed

Directions:
Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs 40 mins
Yields: 8 tacos

Calories: 984.3
Fat: 44.4 g
Saturated fat: 7.8 g
Carbohydrates: 117.5 g
Sugars: 10.1 g
Dietary fiber: 5 g
Protein: 42.2 g
Cholesterol: 137.4 mg
Sodium: 1153.8 mg
Cilantro Eggs


Ingredients:
eggs, cilantro, celery ribs, salsa, parmesan cheese

Directions:
Mix together the cilantro, celery, salsa, ranch dressing and salt and pepper to taste.
Poach eggs (can use 1 or 2 per person].
Place cilantro mixture over toast.
Place eggs over cilantro mixture.
Sprinkle with parmesan cheese if desired.
Ham and Cheese Pinwheels


Ingredients:
deli ham, swiss cheese, basil leaves

Directions:
Preheat oven to 400 degrees Fahrenheit.
Line a large baking sheet with aluminum foil.
Place wax paper on a clean work surface and open pizza crust onto the paper.
Beginning at the center, roll dough out evenly in all directions to make a 14 x 12 inch rectangle.
Sprinkle dough with cheese and basil (or parsley].
Lay ham slices over cheese, end to end.
Roll up dough tightly, beginning at a long end.
Press seam to close.
Pinch ends together to seal.
Lay roll on foil-lined sheet, seam side down.
Bake 20 to 25 minutes until browned.
Cool 5 minutes and cut into 1/2 to 3/4 inch slices,.
Serve with honey mustard on the side.
Note: For a recipe variation, use smoked ham and substitute Jalapeno-Jack cheese instead of the Swiss and cilantro instead of the basil. Serve with salsa on the side.
Grandma's Jam Cake


Ingredients:
brown sugar, water, baking soda, cinnamon, flour

Directions:
On a cheese grater, grate 1 apple and 1 banana and put them aside.
Preheat oven to 200 Celsius/400 Fahrenheit.
In a bowl, add water and jam and mix using a fork.
Add oil, cinnamon, vanilla, baking soda and sugar and mix well.
Start adding and mixing flour using a mixer until you have created a not-too-thick-not-too-runny batter.
Add the fruits to the mixture and mix gently with a fork.
Pour into a baking pan and bake for 20-30 minutes, depending on your oven.
Cinco de Mayo Fresh Cheese Dip
Category: appetizers-and-snacks
By Sarah Gilmore de Ruiter

This is a secret recipe for a favorite dip served at a New Mexican restaurant in East Lansing, Michigan. It's perfect for a Cinco de Mayo party. Serve with tortilla chips.

Ingredients:
2 (16 ounce) packages small curd cottage cheese
1 (16 ounce) container sour cream
2 (8 ounce) packages shredded pepper Jack cheese
2 bunches scallions, chopped
½ cup chopped cilantro
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
freshly ground black pepper to taste

Directions:
Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 servings

Calories: 323.9
Fat: 23.6 g
Saturated fat: 13.8 g
Carbohydrates: 8.8 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 19.5 g
Cholesterol: 68.4 mg
Sodium: 781.4 mg
Maple Orange-Glazed Turkey Roast


Ingredients:
garlic clove, fresh marjoram, dried marjoram, salt, pepper, cornstarch, maple syrup, butter

Directions:
In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more.
Stir in maple syrup and orange peel; set aside.
Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
Insert a meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan.
Place the turkey roast directly on the grill rack over the pan.
Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
Brush with glaze the last 30 minutes of grilling.
Remove meat from grill.
Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing].
Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.].
OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs]. Follow glazing and standing directions above.
Kicky Steak Strips with Rice
Category: everyday-cooking
By MERRIPAN

This was made originally by an old housemate of mine. When I moved, I took it with me.  It's a great, spicy favorite with me and my fiance.

Ingredients:
½ cup Worcestershire sauce
2 tablespoons yellow mustard
1 pound top sirloin steak, cut into thin strips
1 cup uncooked long-grain white rice
2 cups water
1 tablespoon olive oil
½ cup chopped sweet onion
2 cloves garlic, peeled and chopped
1 teaspoon pepper

Directions:
In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 427.3
Fat: 14.5 g
Saturated fat: 4.7 g
Carbohydrates: 48.9 g
Sugars: 4.5 g
Dietary fiber: 1.3 g
Protein: 23.2 g
Cholesterol: 60.5 mg
Sodium: 465.8 mg
Low Carb Horseradish Sauce


Ingredients:
mayonnaise, sour cream, horseradish, Dijon mustard, Worcestershire sauce, lemon juice

Directions:
Mix together., enjoy!
Dill Dip for Weight Watchers


Ingredients:
light cottage cheese, low-fat mayonnaise, dill weed, fresh parsley

Directions:
Puree all ingredients in a blender or food processor.
Cover and refrigerate until ready to serve.
Hint:  I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely.
Use flat leaf parsley (which is best for flavor] and not the curly leaf parsley (which has very little flavor and is best used as a garnish].
Chalet Potatoes


Ingredients:
potatoes, garlic, nutmeg, parmesan cheese, gruyere

Directions:
Parboil the potatoes., Put the potatoes into a casserole dish., mix the gream, garlic and nutmeg., pour the cream mixture onto the potatoes., Place the grated cheese on top., Cook in a preheated medium oven 45-50 minutes., Serve.
Abby's Basque Salad Dressing


Ingredients:
red wine vinegar, garlic clove, mayonnaise

Directions:
Mix red wine vinegar, oil and garlic in a bowl or cup with lid., Shake., Let sit in refrigerator for 2 days., Whisk in mayonnaise to taste., Serve.