xiaoxl/recipe_data huggingface dataset:
Hummus Pie


Ingredients:
flour, barley, salt, olive oil, pecans, fresh lemon juice, olive oil, kosher salt, white pepper, garlic cloves, garbanzo beans, za'atar spice mix, olive oil, olive oil, ground sumac, of fresh mint

Directions:
Special equipment: Pizza screen.
For the dough:
Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams] filtered water to make the soaker. Rest at room temperature for about 18 hours.
Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes.
Add the salt and 1 1/3 ounce (40 grams] filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes.
Ball up the dough and refrigerate overnight.
For the chile oil:
Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!] until the flavor is developed fully, about 2 hours.
Strain the oil before use.
For the nuts:
Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn!
For the hummus:
Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess!
For the za'atar oil:
Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce.
For the pizza:
Bring the dough back to room temperature, 30 minutes to 1 hour.
Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve!
Cook's Note:
You can find za'atar in any Middle Eastern market.
Lemon Garlic Chicken
Category: meat-and-poultry
By Violet Kenow

I made this randomly and it was delicious.

Ingredients:
2 tablespoons butter
3  skinless, boneless chicken breast halves
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
2 tablespoons garlic powder
1  lemon, juiced

Directions:
Melt butter in a skillet over medium-high heat. Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes. Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 214.4
Fat: 10.5 g
Saturated fat: 5.6 g
Carbohydrates: 4.7 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 24.7 g
Cholesterol: 85 mg
Sodium: 1275.4 mg
20-Minute Basil, Chicken & Tomato Rice
Category: trusted-brands-recipes-and-tips
By Uncle Ben's

Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.

Ingredients:
2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

Directions:
Heat olive oil in large skillet over medium-high heat. Add chicken strips and cook until they are just done (4 to 6 minutes). Add onion, red pepper slices, and fresh garlic. Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes). Add water, tomatoes, and rice. Cover pan and continue cooking until mixture just comes to a boil. Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes). Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Prep time: 10 mins
Cook time: 21 mins
Total time: 31 mins
Yields: 4 servings

Calories: 404.1
Fat: 11.5 g
Saturated fat: 2.6 g
Carbohydrates: 43.1 g
Sugars: 5.2 g
Dietary fiber: 2.2 g
Protein: 31.2 g
Cholesterol: 69 mg
Sodium: 768.5 mg
Chili Con Carne


Ingredients:
ground beef, black beans, tomato sauce, tomato paste, onion, chili powder, brown sugar, salt

Directions:
Brown ground beef in a large skillet with the onions.
Add the yellow pepper a few minutes before the end.
Meanwhile, start in a crock pot all of the remaining ingredients, plus 1 15 oz. can of water. Start warming on high.
When meat and veggies are done, drain to remove excess grease, then add to the crock pot and stir to combine.
Let cook on high about an hour. Serve with your favorite chili toppings plus cornbread of course!
Lemon Dill Twice Baked Potatoes


Ingredients:
baking potatoes, butter, sour cream, fresh dill, dried dill weed, lemon juice, garlic powder, pepper

Directions:
Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
When done, remove from oven and cut in half lengthwise.
Scoop out each potato half, leaving a thin shell.
In a large bowl mix potato pulp and 3 TBS butter.
Add rest of ingredients except the remaining butter.
Beat until smooth.
Pile mixture back into the potato shells.
Place in buttered baking dish.
Brush tops with remaining butter.
Bake at 425°F for about 20 minutes until golden brown.
Grandma's Easy Turkey Taco Salad
Category: salad
By Jennifer Wood Anastasia

This is an easy recipe that my Grandmother always made. It is simple and delicious. A sprinkle of cheddar cheese is a great topping.

Ingredients:
1 pound ground turkey
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 head iceberg lettuce, shredded
2  tomatoes, diced
1 (10 ounce) bag tortilla chips, coarsely crumbled
1 (8 fluid ounce) bottle thousand island dressing

Directions:
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in   mix as directed on package. Remove from heat. Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 552.9
Fat: 32.7 g
Saturated fat: 5.4 g
Carbohydrates: 48.5 g
Sugars: 12.1 g
Dietary fiber: 4 g
Protein: 19.8 g
Cholesterol: 68.9 mg
Sodium: 1129.9 mg
Blueberry-Lemon Butter Cookies
Category: desserts
By PJ's kitchen

Good refrigerator cookie dough to keep in the freezer for last-minute desserts or treats.

Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
2  egg yolks
½ cup dried blueberries
2 tablespoons lemon zest
2 teaspoons vanilla extract
1 teaspoon confectioners' sugar, or as needed

Directions:
Sift flour, baking powder, and salt together in a medium bowl. Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms. Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake. Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet. Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 3 dozen cookies

Calories: 102
Fat: 5.5 g
Saturated fat: 3.3 g
Carbohydrates: 12.6 g
Sugars: 5.7 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 24.9 mg
Sodium: 24.3 mg
Pollo Con Mole Poblano - Chicken in Mole Sauce


Ingredients:
frying chicken, bay leaf, tomatoes, green bell pepper, garlic cloves, salt, sesame seeds, chili powder, Chili Powder, light corn syrup, brown sugar, raisins, cinnamon, black pepper, red chili peppers, ground cloves

Directions:
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf] in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
Blueberry Goat Cheese Pie


Ingredients:
all-purpose flour, light brown sugar, heavy whipping cream, vanilla extract, salt, egg, fresh basil, fresh blueberries, granulated sugar, butter

Directions:
"Combine first 7 ingredients, mix with spoon until smooth. Fold in blueberries and basil.  Pour filling into unbaked pie shell, Combine melted butter, granulated sugar and sliced almonds and spread over top of pie.  Bake at 400 degrees for 40 minutes.  Pie will set better if it is chilled."
Date Muffins
Category: bread
By Jeannette

A variation of an old family recipe and my daughter's favorite. These are addictive if you love dates! Use fresh whole dates for best results.

Ingredients:
1 ½ cups all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon baking soda
½ cup pitted and chopped dates
1 cup buttermilk, at room temperature
1  egg, at room temperature
2 tablespoons butter, melted

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin. Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat. Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined. Spoon batter into prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 muffins

Calories: 145.8
Fat: 3.2 g
Saturated fat: 1.8 g
Carbohydrates: 26.1 g
Sugars: 10.9 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 25.7 mg
Sodium: 218.2 mg
Instant Pot® Keto Chicken and Kale Stew
Category: soups-stews-and-chili
By Fioa

Try this quick, easy, and incredibly tender chicken stew cooked with diced tomatoes. I added kale for extra green power! Serve over cauli rice for a complete and perfect keto meal.

Ingredients:
1 tablespoon butter
½  onion, chopped
2  boneless chicken breasts, diced
1 (14.5 ounce) can diced tomatoes
3 cups chopped kale
1 cup chicken broth
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 132.4
Fat: 4.4 g
Saturated fat: 2.2 g
Carbohydrates: 8.9 g
Sugars: 4.1 g
Dietary fiber: 1.9 g
Protein: 13.3 g
Cholesterol: 38.4 mg
Sodium: 795.8 mg
Cola Beans
Category: side-dish
By OHHCANDY

This is a favorite at potlucks and barbeques! I've often wondered if I get invited for my company or my Cola Beans! I've tried several different brands of colas, but have found that Coke® works best. I like to pre-cook the bacon about half-way so it doesn't make the beans too greasy, but it's not necessary. This recipe can also be baked in a conventional oven at 350 degrees F for about 1 hour.

Ingredients:
4 (28 ounce) cans baked beans, drained
½ pound bacon
1 cup brown sugar
1 (12 fluid ounce) can cola soft drink (such as Coke®)

Directions:
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used. Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High. (See Cook's Note for oven directions.) Preheat oven to 350 degrees F (175 degrees C).

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 24 servings

Calories: 207.3
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 38.3 g
Sugars: 20.9 g
Dietary fiber: 5.4 g
Protein: 7.3 g
Cholesterol: 6.4 mg
Sodium: 530.2 mg
Apple Creme Brulee


Ingredients:
apples, granulated sugar, cinnamon, lemon rind, ground nutmeg, white sugar, heavy cream, vanilla, brown sugar

Directions:
In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used,  sugar, cinnamon lemon rind and nutmeg.
Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
In a separate bowl, beat the egg yolks with sugar.
In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
Do not let it boil.
Remove from heat and stir in the vanilla.
Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
Let cool overnight.
At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
Broil for 1 to 2 minutes until sugar melts and colours.
Chill until ready to serve.
Quick Ham and Potato Scallop


Ingredients:
scalloped potatoes mix, boiling water, butter, margarine, milk, ham, cheddar cheese

Directions:
In an ungreased 2 qt baking dish, combine potatoes with sauce mix.
boiling water and butter.
Stir in milk, ham, and beans.
Bake, uncovered, in a 400 degree oven for 35 minutes or until potatoes are tender, stirring occassionaly.
Sprinkle with cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand 5 minutes before serving.
My Skinny Pumpkin Pie (Crustless, Low Fat, Low Sugar)


Ingredients:
eggs, jumbo eggs, pumpkin pie spice, pumpkin puree

Directions:
Blend almond milk and eggs.  Add spices, stir until blended.
Add stevia and sweetener, stir until blended.
Add pumpkin, a few spoonfuls at a time; blend.
Pour into an ungreased 8 inch square baking pan.
Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
Cool in pan, then refrigerate.
If you want to make this richer, serve with cream or replace some of the almond milk with cream.
Apple Cheddar Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, butter, margarine, buttermilk, cheddar cheese, apple

Directions:
In a bowl, combine the first five ingredients.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened.
Gently fold in the cheese and apples.
Turn onto a floured surface; knead 10 times.
Pat into a 9-inch circle.
Cut into eight wedges.
Separate wedges and place on a greased baking sheet.
Bake at 450 degrees for 12-15 minutes or until golden brown.
Cajun-Style Catfish-George Foreman Grill


Ingredients:
lemon pepper seasoning, white pepper, lemon juice, catfish fillets, lemon wedge, celery top

Directions:
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
Spray grill with cooking spray and pre-heat grill. Grill fish for 3 to 5 minutes or until fish flakes easily when tested with a fork.
Remove fish from grill and place on serving platter. Garnish with lemon wedges and celery tops.
Orange-Pecan Pie


Ingredients:
sugar, butter, margarine, corn syrup, salt, eggs, pecan halves, shortening, all-purpose flour, salt, shortening, cold water, sugar, cornstarch

Directions:
1. Heat oven to 375ºF. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust. Sprinkle cutouts with sugar; press on pastry edge.
2. Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake 40 to 50 minutes or until set. Cool 15 minutes. Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool with Orange Sauce.
Orange Pastry:  Mix flour, orange peel and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary].
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Orange Sauce: Mix sugar and cornstarch in 1-quart saucepan. Stir in orange juice and liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve warm.
Lemon Cream Cheese Brownies


Ingredients:
chunky applesauce, lemon, juice and zest of, cream cheese, powdered sugar

Directions:
Preheat oven to 350°.
Mix 1st layer ingredients and pour into a greased or sprayed 9x13 cake pan and set aside.
Next, mix 2nd layer ingredients and spoon gently over the 1st layer until its covered (this layer can be piped on using a icing bag, I find its easier than spreading].
Last, using a butter knife, cut into the layers as if you were swirling it to mix it, so that some of the 2nd layer goes close to the bottom of the pan.  (I make several "S" shaped strokes].
Bake Brownies for 35 minutes and turn off the oven, but leave Brownies in the oven for 10 minutes more.
Remove from the oven and let Brownies cool completely!
Slice and enjoy.
These Brownies can be refrigerated for up to a week.
They are delicious cold and taste like Lemon Cheesecake!
Best Basic Waffle


Ingredients:
all-purpose flour, baking powder, salt, sugar, eggs, milk

Directions:
Sift Dry ingredients., Beat egg whites until stiff., Add egg yolks, milk and oil to the dry ingredients. Mix thoroughly., Gently fold egg whites into batter., Pour into preheated waffle iron and bake.
Trader Joe's " Simply the Best Mashed Potatoes "


Ingredients:
white potatoes, chicken broth, vegetable broth, fresh chives, white pepper

Directions:
Heat the potatoes and broth to a boil in a large pot.
Cover and cook over medium heat 15 minutes or until the potatoes are tender.
Drain and *reserve* cooking liquid.
Mash potatoes with 1/2 cup reserved cooking liquid/broth. Add more liquid if necessary for desired consistency.
Stir in chives or other herb of choice.
Season with white pepper.
Tip: save the remaining cooking liquid for another recipe.
Zucchini Casserole That Even "foodies" Will Love


Ingredients:
zucchini, Bisquick, eggs, mozzarella cheese, parmesan cheese, pepper

Directions:
Preheat oven to 350 degree.
Mix all ingredients in very large bowl until well blended.
Place in large casserole dish (it will expand, so leave room].
Bake covered for 1 hr., 15 minutes.
Remove foil and bake for an additional 15 minutes or until golden brown.
Salmon, Potato and Caper Pizzas


Ingredients:
potatoes, fresh thyme, garlic cloves, small caper, reduced-fat mozzarella cheese, skinless salmon fillet, light sour cream, lemon juice

Directions:
Preheat oven to 220C and place Lebanese bread on 2 large baking trays.
Arrange potato, overlapping slightly over bread and spray with oil and then top with thyme, garlic, capers and mozzarella.
Bake, swapping trays halfway through cooking for 10 to 15 minutes or until potato is tender and bases are crisp.
Meanwhile, heat a non-stick frying pan over medium heat and spray with oil and cook salmon for 2 to 3 minutes each side or until fish flakes easily when tested with a fork in the thicken part and then flake into large pieces.
Combines sour cream, lemon juice and horseradish cream in a bowl.
Divide salmon between pizzas and top with salad leaves and drizzle with horseradish mixture.
Sunshine Rice


Ingredients:
olive oil, celery, onions, water, lemon juice, long-grain white rice

Directions:
Heat oil in medium saucepan; add celery and onions and saute until tender (about 10 minutes].
Add water, juices, and hot sauce; bring to a boil; stir in rice and bring back to boil, let stand covered until rice is tender and liquid is absorbed.
Stir in almonds,Serve immediately.
Asparagus Flan


Ingredients:
asparagus, onion, extra virgin olive oil, milk, butter, salt, pepper, white flour

Directions:
Wash the asparagus and cut the hard stem.
Slice cut the asparagus but save six ends.
Blend the asparagus slices to get a green cream.
Prepare a Béchamel sauce, put in a pan the milk (pre-heat], butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.
Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.
Buttering and flouring the pudding molds (better aluminum made] then, add the asparagus cream.
Cover the pudding molds with aluminum foil.
Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.
Baking at 180°C (oven pre-heated] for 30 minutes.
Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.
Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.
Orange Scallion Vinaigrette


Ingredients:
fresh lemon juice, scallions, honey, orange zest, tamari soy sauce

Directions:
Place all the ingredients except the oils in a food processor and process until combines.
With the machine running, drizzle the oils slowly through pusher tube and process until emulsified.
Taste for seasoning; you may need to add a little more honey or soy sauce.