xiaoxl/recipe_data huggingface dataset:
Frozen Whiskey Sour Punch


Ingredients:
sugar, water, Bourbon

Directions:
Place water in heavy sauce pan and bring to a boil.  Add the tea bag and steep for 10 minutes.
Remove tea bag and add 1 cup of sugar while still hot.
Let it cool completely.  Then add the lemonade concentrate,the Orange juice concentrate and bourbon.
Place in a freezer container and freeze overnight.
Before serving remove from freezer and let it sit at room temperature for a while then whip up with hand mixer just before serving.
Heavenly Chocolate Mousse


Ingredients:
water, butter, sugar

Directions:
In a microwave or double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted.
Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160; about 1-2 minutes.
Remove from heat; whisk in chocolate mixture.
Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Rustic Minnesota-Style Chili


Ingredients:
cumin seeds, black peppercorns, dried ancho chile powder, rubbed sage, kosher salt, beef brisket, beef broth, poblano chile, dried epazote, serrano chili, canola oil, yellow onions, red onion, bell peppers, garlic, wild rice, pink beans, black beans, crushed tomatoes, water, beef broth

Directions:
In a dry skillet over medium-high heat, toast the cumin and black peppercorns. When they start to become fragrant, remove from the skillet and grind into a fine powder. Add the ancho chile powder, sage, and kosher salt to this blend and set aside as your spice blend.
Trim the beef brisket of any silver skin. Rub all sides with 1/3 of the spice mixture; save the remaining 2/3 for Part Two of this recipe.
Heat your oven to 250-degrees (Fahrenheit].
Add the rubbed meat, along with a few teaspoons liquid, to an oiled sheet of aluminum foil and crimp it shut—tightly—on all sides. Place in the heated, 250-degree (Fahrenheit] oven for 6 hours. After this time, remove the spiced brisket and allow to cool to room temperature. Then, place in the refrigerator until chilled and solid.
In a large skillet over medium-high heat, reduce your beef broth to 1/4 volume, concentrating its flavor. Remove from the heat and cool to room temperature.
Finely chop the dried chiles so they look, basically, minced. You may want to simply use kitchen scissors for this.
Remove your spiced brisket from the refrigerator and dice it into 1/2-inch pieces. Add 1/2 the remaining spice mixture and the epazote to these cubes along with the dried chiles. Pour the reduced beef broth over this and let stand while preparing the remaining ingredients.
Dice the onions and bell peppers and set aside. Seed and dice the serrano chile. Mince the garlic.
Grind some uncooked wild rice into a powder until you have about 3/4 Cup. A coffee grinder dedicated to the use of grinding spices (and not any coffee] is best for this. Set the wild rice powder to one side.
In a heavy-bottomed pot (preferably a Dutch Oven] over medium heat, saute the onions, bell peppers, serrano chile, and garlic in the oil. Season with the remaining spice blend. Saute until the onions start to brown on the edges.
Add the brisket meat (and all the spices and liquid] to the vegetables. Also add the beans, crushed tomatoes, and water. [Optional: use more beef broth instead of water.] Stir together, lower the heat to “low”, cover, and simmer for 1 hour.
Test the chili for thickness and, optionally, using a few Tablespoons of the wild rice powder as thickener and flavoring. Simmer for about 10 more minutes, taste, season with salt (to taste], and remove from heat.
Serve.
Garlic Pickled Eggs
Category: appetizers-and-snacks
By Cliff Andres

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

Ingredients:
12  eggs
1  onion, sliced into rings
1 cup distilled white vinegar
1 cup water
¼ cup white sugar
10 cloves garlic, peeled

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs in a 1 quart jar with the onion rings. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 week
Yields: 12 eggs

Calories: 95.4
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 6.2 g
Sugars: 5 g
Dietary fiber: 0.2 g
Protein: 6.5 g
Cholesterol: 186 mg
Sodium: 70.8 mg
Creamy Chicken Casserole


Ingredients:
chicken broth, cornbread stuffing mix

Directions:
Preheat oven to 350 degrees.
Line 1/4 bag of cornbread stuffing in bottom of 9" x 13" pan.
Put all of the chopped cooked chicken on top of stuffing.
Mix soups and 1 1/2 cups of chicken broth together in medium-sized bowl.
Pour mixture on top of chicken.
Pour stuffing (as much as desired] on top.
Pour remaining 1 1/2 cups of broth over top of stuffing.
Cover with aluminum foil and bake for 25 minutes.
Remove foil and bake for additional 10 minutes uncovered.
Banana Frappuccino


Ingredients:
banana, Splenda sugar substitute, vanilla extract, instant coffee

Directions:
Place all ingredients in blender and blend until smooth, about 45 seconds., Enjoy!
Healthy Seafood Curry


Ingredients:
cod, garlic cloves, fresh ginger, onion, spinach, coconut milk, garam masala, paprika, turmeric, almond butter, spring onions, ghee, fresh parsley

Directions:
Mix together 1/2 teaspoon of garam masala, 1/2 teaspoon of paprika and 1/2 teaspoon of turmeric, then coat the prawns and cod in the mixture. Set aside.
Peel and chop the onion, chop the spring onions, mince the garlic and grate the ginger.
Heat the ghee in frying pan, then add in the onion, spring onion, garlic and ginger and another ½ teaspoon of each of the spices. Leave to fry over a medium heat until the onion has softened.
Pour the can of coconut milk into the frying pan along with the almond butter and stir to combine. Bring to the boil, then reduce to a simmer and leave for 5 minutes.
Place the fish, prawns and spinach into the pan and place a lid on the pan. Leave to cook for a further 5 minutes, stirring regularly to break up the cod fillets.
Serve with fresh parsley to garnish and your choice of side dishes. We’ve gone for brown rice.
Potted Cheddar Cheese Spread


Ingredients:
sharp cheddar cheese, beer, butter, Dijon mustard, Worcestershire sauce, cayenne pepper, ground nutmeg, white pepper

Directions:
In a large bowl combine the cheese and beer.
Give it a good stir and let stand for 30 minutes.
Blend in the remaining ingredients-mix very well.
Pack into airtight containers and store in the fridge for 1 month or the freezer for 3 months.
Greens With Warm Turkey Bacon Dressing (Ww)


Ingredients:
frozen green peas, fresh peas, scallion, water, fresh lemon juice, black pepper

Directions:
Combine peas, greens and scallions in a medium bowl.
Using the same skillet you cooked the bacon in, add back the diced bacon plus the water, vinegar and lemon juice and cook 1 to 2 minutes more.
Pour bacon dressing over salad, toss gently to coat. Season with black pepper and serve immediately. Yields 1 1/2 cups per serving.
Jamaican  Carrot  Drink


Ingredients:
carrots, water, evaporated milk, sugar, vanilla, nutmeg

Directions:
cook carrot  in water., cool., blend   all ingredients until  smooth.
Roasted Brussel Sprouts


Ingredients:
Brussels sprouts, olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt and serve immediately.
Lemon and Garlic Grilled Baby Potatoes


Ingredients:
small red potatoes, olive oil, garlic, bay leaves, fresh oregano, lemon, butter, fresh dill

Directions:
Cut potatoes into small chunks.
In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper.  Squeeze lemon juice onto the potatoes, then place the rind halves on top.  (Can pre-cook potatoes in microwave for about 5 minutes] (May need to add more olive oil]
Preheat grill.  Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes.  Place on grill.  Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
Remove from heat.  Remove lemon rind and bay leaves.  Add butter and dill and incorporate evenly.  Salt and pepper to taste.
Note:  Instead of fresh herbs, you can use 1 tsp dried.
Easy Sausage Pie


Ingredients:
olive oil, carrot, zucchini, plain flour, milk, eggs

Directions:
Preheat oven to 160°C Grease a 4cm deep, 17.5cm x 24.5cm (base] baking dish.
Heat oil in a frying pan over medium heat. Add onion. Cook, stirring often, for 2 minutes or until soft. Remove to a bowl. Add sausages to frying pan. Cook for 6 minutes, turning, or until cooked through. Set aside to cool for 5 minutes. Thinly slice. Spoon sausages, onion, carrot, zucchini and cheese over base of baking dish.
Whisk flour and milk in a bowl until smooth. Add eggs, and salt and pepper. Whisk until well combined. Pour over sausages. Bake for 50 to 60 minutes or until set. Stand for 5 minutes before serving.
Authentic Thai Green Curry
Category: world-cuisine
By Toi

This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.

Ingredients:
2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons green curry paste, or more to taste
1 pound lean boneless pork, cut into 1/2-inch cubes
2 (14 ounce) cans coconut milk
1 small red bell pepper, thinly sliced
1 tablespoon white sugar
½ teaspoon salt
8  kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or more to taste
½ cup Thai basil

Directions:
Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain. Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 638.1
Fat: 65.3 g
Saturated fat: 41.2 g
Carbohydrates: 15 g
Sugars: 5.4 g
Dietary fiber: 4.1 g
Protein: 24 g
Cholesterol: 37.1 mg
Sodium: 743.7 mg
Yummy Italian Chicken


Ingredients:
onion, paprika, olive oil, water, tomato paste, bay leaf, chicken bouillon granule, flour, parmesan cheese, salt, garlic powder, dried oregano, chicken tenderloins

Directions:
In a small saucepan, saute onion and 1/8 tsp paprika in 1 tsp oil until tender.
Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil.
Reduce heat and simmer uncovered, about 10 minutes.
In a large plastic bag or covered container, combine flour, Parmesan, salt, garlic powder, oregano and 1 tsp paprika. Add chicken and shake to coat.
In skillet coated with cooking spray, cook chicken in oil until juices run clear, 2-3 minutes each side.
Discard bay leaf from sauce and serve over chicken.
Coffee Cake Muffins


Ingredients:
flour, sugar, baking powder, salt, shortening, egg, milk, brown sugar, walnuts, flour, cinnamon, butter

Directions:
Sift together flour, sugar, baking powder,& salt; cut in shortening.
Combine egg and milk; add to flour.
Stir until moist.
Combine filling ingredients together.
fill greased muffin tins with 3/4 of dough; sprinkle with filling and top with remaining dough.
Bake@ 350 for 20 minutes.
Gnocchi with Pesto and Shrimp
Category: main-dish
By Erica Monjeau

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

Ingredients:
1 (16 ounce) package gnocchi
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and sliced
2 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
5 ounces pesto, divided
2 tablespoons fresh lemon juice, divided

Directions:
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside. Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 522
Fat: 32.9 g
Saturated fat: 10.7 g
Carbohydrates: 27.6 g
Sugars: 2.2 g
Dietary fiber: 4.5 g
Protein: 30.7 g
Cholesterol: 205.9 mg
Sodium: 573.4 mg
Red Currant Cookies


Ingredients:
flour, sugar, butter, red currant jam, marmalade, icing sugar

Directions:
Preheat oven to 350 f.
Grease a baking sheet.
Sift flour onto a pastry board and make a well in the centre.
Add sugar, vanilla sugar and egg yolks to well.
Mix a small amount of flour into the ingredients in the well to make a thick paste.
Cut cold butter into small pieces over the flour mixture.
Working quickly and starting from the centre, work all the ingredients together to make a smooth dough.
Chill dough for 1/2 hour.
Roll out dough on a lightly floured surface to a 3mm (1/8 "] thickness.
Cut into 5 cm (2 "] rounds.
Cut 3 small holes using a floured thimble, in half of the cut out rounds, or use a smaller cookie cutter to cut a hole in the centre (you can use linzer cookie cutters if you have them].
Place on prepared baking and bake on middle rack of oven for 10 to 12 minutes or until light golden brown.
Cool cookies.
Spread jam on the solid rounds and cover with the cut out rounds.
Dust with the icing sugar while the cookies are still warm (easiest way is to dip cut out cookie into icing sugar before placing on top of jam layer.
Basil Chicken and Cashew Nuts


Ingredients:
unsalted dry-roasted cashews, onion, red chili pepper, garlic cloves, fresh basil leaf, chicken fillets, palm sugar, salt, limes, juice of, fish sauce

Directions:
Heat peanut oil in a pre-heated wok.  Fry the cashew nuts until they are a light golden brown.  Remove nuts onto absorbent paper.
Heat oil again in the wok.  Stirfry onion and chili pepper and garlic until it is light brown.
Add 3/4 cup basil leaves and saute until the mixture is fragrant.
Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
Add cashew nuts, remaining basil leaves.
Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
Serve with rice.
Chicken Thighs with Mushroom-Leek Sauce
Category: meat-and-poultry
By Deana R Okun

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Ingredients:
1 tablespoon extra-virgin olive oil
8  boneless, skinless chicken thighs
4 cups baby bella mushrooms, thinly sliced
2  leeks, thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
salt to taste
ground black pepper to taste

Directions:
Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm. Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper. Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 chicken thighs

Calories: 198.2
Fat: 11.2 g
Saturated fat: 3.7 g
Carbohydrates: 7.2 g
Sugars: 2 g
Dietary fiber: 0.9 g
Protein: 13.8 g
Cholesterol: 47.4 mg
Sodium: 113 mg
Pacific Coast Salmon on the BBQ


Ingredients:
salmon fillet, lemons, Miracle Whip, dill

Directions:
Sliced lemon and place them on aluminum foil to form the size of the filet. Rinse the filet under water and tap to dry the excess water. Sit the filet on top of the lemon slices. Spread Miracle Whip on the filet. Add seasonings and close the foil over making like a tent so it doesn’t touch the Miracle Whip and seasoning.
Transfer on the BBQ and cook at 450ºF for 15 minutes or until the filet is flaky.
Sweet & Sour Chicken Balls With Brown Rice


Ingredients:
ground chicken, egg, fresh sage, dried parsley flakes, mustard powder, onions, tomato sauce, honey, carrot, Worcestershire sauce, green pepper, cooked brown rice

Directions:
Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
Use your hands to evenly blend all the ingredients together.
Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls].
Mix the 1/4 cup of crumbs& Italian herb.
Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
Serve with hot cooked Brown Rice.
I like the sauce over the rice.
Healthy Herbed Bread for the Bread Machine


Ingredients:
water, water, butter, margarine, salt, white bread flour, whole wheat flour, skim milk powder, sugar substitute, bread machine yeast

Directions:
Add ingredients in the order your machine calls for.
Set it for 1 1/2 lb loaf, French bread, and set the crust for however you like it.
We like a crust which requires a hack saw to cut so we set it for dark.
If you like it as hard as we do, get a small sprayer, and lightly mist the dough with water a couple of times when it is in the bake cycle.
Hon's Roasted Pumpkin Seeds


Ingredients:
extra virgin olive oil, cayenne pepper, chili powder

Directions:
Preheat Oven to 300 Degrees Fahrenheit.
Wash Pumpkin Seeds. Doesn't have to be a thorough cleaning, bits of pumpkin taste good too! Let drain, they don't have to be dried.
Add Organic Extra Virgin Olive Oil to a large bowl, mix spices into the Olive oil and mix well.
If you like your seeds spicier then feel free to add more Chili Powder, Cayenne Pepper or Cajun Seasoning.
Taste the mixture to make sure its not too Salty or Spicy and when you are happy with it pour the Pumpkin Seeds in and mix until they are coated. (Make sure you get to the bottom of the bowl]
Spread Pumpkin Seeds onto a cookie sheet and bake for about an hour.
Make sure you stir them around every 15 minute or so.
Bake them shorter if you like them a bit softer or longer if you like them crispy.
Let them Cool and enjoy! Put in an air tight container for storage.
Slow Cooker Chicken Tortilla Soup


Ingredients:
chicken breast halves, garlic clove, butter, chicken broth, stewed tomatoes, salsa, fresh cilantro, ground cumin, monterey jack cheese, sour cream, tortilla chips

Directions:
Cook, debone and shred chicken., Add minced garlic to butter in slow cooker.  Saute., Combine all ingredients except cheese, sour cream and chips., Cover.  Cook on low for 8 hours., Divide cubed cheese among 6 individual bowls., Ladle soup over cheese., Sprinkle with chips., Top each bowl with a dollop of sour cream.
Crock Pot Tangy Chicken and Black Beans


Ingredients:
chicken breasts, shallots, celery rib, red bell pepper, black beans, white wine, key lime juice, cayenne pepper, cumin, onion powder, parsley, rice, tortilla

Directions:
Mix all ingredients in crock pot, cook on low for 6-8 hours., Serve over rice, or use as filling with tortillas.
Banana Split Cappuccino


Ingredients:
strawberry syrup, milk, maraschino cherry

Directions:
In a 12-ounce cup, combine syrups and espresso., Fill cup with steamed milk and top with whipped cream., Garnish with cherry and sprinkle with nuts., Serve immediately.
Maggi Baked Chicken Wings


Ingredients:
chicken wings, chili sauce, oyster sauce, dark soy sauce, light soy sauce, honey, gingerroot, shallots, garlic cloves, plum sauce

Directions:
Mix well all the marinade ingredients.
Carefully pour over chicken wings and stir to coat completely. Leave in fridge to marinate overnight.
Preheat oven to 200 degrees Celsius. Line a tray with aluminium foil and spread chicken wings onto the tray. Be sure to top all the wings with the marinade until it's all gone!
Bake for 1 hour, turning occasionally.
When done, mix together Dipping Sauce ingredients.
Serve the wings hot together with the sauce.
Pumpkin-Pecan Chocolate Chip Cookies


Ingredients:
butter, white sugar, egg, canned pumpkin, vanilla extract, flour, baking powder, baking soda, salt, ground cinnamon, pecans

Directions:
Cream the butter and sugar together.
Add the egg, pumpkin and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture.
Add the pecans and the chocolate chips.
Drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg.
oven for 15 minutes, or until golden brown.
Cool and serve.
Makes 4 dozen.
Roti


Ingredients:
all-purpose flour, ghee, baking powder, salt, water, ghee, garlic cloves, saffron, cumin seeds, chickpeas, water

Directions:
FOR THE FILLING:
In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
Cool and puree in food processor.
FOR THE ROTIS:
Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
TO MAKE GHEE:
Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.