xiaoxl/recipe_data huggingface dataset:
Pasta E Fagioli


Ingredients:
garlic cloves, green onion, olive oil, Italian-style stewed tomatoes, white beans, chicken broth, vegetable broth, fresh basil, small shell pasta, parmesan cheese, ground pepper

Directions:
Process the garlic & the trimmed green onions (white part only] in a Cuisinart.  Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan.  Run the tomatoes (don't drain] through the processor slightly & add to the pan, stirring until the mixture is softened.  Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking.  Add the broth & blend very well.  Simmer on low for 20 minutes.
I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot.  Towards the very end of the 30    minutes, add the basil and freshly ground pepper to taste.
Top w/the grated cheese after ladling the soup into serving bowls.
Note:  use vegetable broth in case you want to do a totally vegetarian soup.  However, I usually prepare it with chicken broth.  Try it both ways & see which you prefer!
Chicken Tortilla Rolls


Ingredients:
chicken, bacon, cream cheese, dried herbs, fresh cilantro, carrot, diced tomato, red onion, flour tortillas

Directions:
Soften cream cheese and mix in all dry herbs and fresh cilantro.  Spread cream cheese mixture evenly over both shells covering the whole shell.
Then spread guacamole over 1/2 of each shell.
Then sprinkle bacon on the other half of each shell.
Sprinkle carrots evenly over both shells.
Combine tomatoes and red onion and sprinkle evenly over both shells.
Last sprinkle chicken evenly over both shells.
Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.
Beef Rendang


Ingredients:
onion, curry paste, coconut milk, soy sauce

Directions:
Heat 2 teaspoons the oil in a deep non-stick pan over high heat.
Add a quarter of the steak and cook for 3 minutes or until browned.
Remove to a plate and repeat this 3 times with the remaining steak and oil.
Add the onion to the pan and cook for 2 minutes or until just tender.
Add the curry paste and cook for 1 minute or until fragrant.
Stir in the coconut milk and return the meat to the pan.
Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
Serve with rice.
Turkey Potato Casserole
Category: main-dish
By PEGGIKAYE EAGLER

This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work.  Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey.  Prep times are from leftovers.

Ingredients:
1 pound cooked turkey meat, shredded
1  onion, chopped
1 (14.5 ounce) can green beans, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
8 ounces cubed Cheddar cheese
8 ounces shredded Cheddar cheese
4 cups prepared mashed potatoes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. Bake for 30 to 40 minutes in the preheated oven, until heated through.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 611.3
Fat: 32.6 g
Saturated fat: 18.2 g
Carbohydrates: 32.9 g
Sugars: 5.2 g
Dietary fiber: 3.5 g
Protein: 45.3 g
Cholesterol: 139.7 mg
Sodium: 1465.6 mg
Milk Bread
Category: bread
By Fran Stinson

Use your sour milk to make a loaf of bread that everyone will enjoy.  A simple, easy bread machine recipe.

Ingredients:
1 ⅛ cups milk
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons white sugar
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.

Prep time: 5 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 111
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 22.6 g
Sugars: 3.4 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 1.5 mg
Sodium: 163.2 mg
Molasses Bread


Ingredients:
whole wheat flour, all-purpose flour, baking soda, salt, sugar, dark molasses, milk

Directions:
Preheat oven to 325 degrees., Spray 9X4 inch loaf pan with non stick spray., Sift dry ingredients together., Mix liquid ingredients together, then add to dry mixture., Blend well with electric mixer., Pour into prepared loaf pan., Bake for 1 and 1/2 hours., Cool for 10 minutes in pan, then turn out and cool completely., Delicious with cream cheese., Freezes well.
Beef Braciole


Ingredients:
garlic cloves, Italian parsley, romano cheese, salt, pepper, onion, olive oil, tomato sauce

Directions:
Using a very sharp knife,"butterfly" the steak (or have the butcher do it].
Pound the steak with a meat mallet until its about 1/4 inch thick.
Lightly season the meat with salt and pepper.
Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
Starting with the long edge, tightly roll the meat up (like for a jelly roll].
Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well].
Heat olive oil in a heavy frying pan, add braciole and onion.
Fry the meat, turning it frequently until evenly browned.
Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes].
To serve, remove the cords and slice the braciole into 1 inch slices.
Spoon some sauce over the slices.
Bob's Red Mill Wheat Biscuits


Ingredients:
unbleached white flour, whole wheat flour, sugar, baking powder, baking soda, salt, unsalted butter, buttermilk

Directions:
Preheat oven to 425°F.
Sift together flours, sugar, baking powder, baking soda, and salt.
Using your fingers, rub cubes of cold butter into the flour until it resembles coarse crumbs.
Add buttermilk and stir until moistened, then knead a few times, just enough to make the dough come together.
Drop about 1/4 cup dough onto parchment paper and flatten slightly, or you may choose to roll about half inch thick and cut them, placing them on a parchment paper lined baking sheet.
Bake for about 12 minutes, or until tops are golden brown and a toothpick comes out clean.
Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, brown mustard, pepper, onion powder

Directions:
Peel eggs and cut lengthwise in half., Take out yolks and mash with fork., Mix the rest of the ingredients with the yolks., Fill whites with yolk mixture.
Succulent Skirt Steak


Ingredients:
garlic cloves, tomatoes, olive oil, Worcestershire sauce, horseradish, Dijon mustard, lime juice, salt, cracked black pepper

Directions:
Cut skirt steak into three equally-sized portions.  Place in a freezer bag or non-reactive bowl.
Wisk together remaining ingredients.  Pour over steak.
Marinate in the refrigerator for 12-24 hours.
To grill:  Pile coals on one side of the grill so that the top of the pile touches the grill grate.  You want the skirt steak to be right on top of the blazing red-hot coals.  (In fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.].
Sear the steaks, about 2 minutes on each side.
Allow the steak to rest about ten minutes before slicing.
Slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
Serve and enjoy.
Norwegian Waffles
Category: breakfast-and-brunch
By JulsCampbell

This is a recipe that has been in my husbands family for generations. It is sure to be a family favorite.

Ingredients:
2  eggs
2 tablespoons white sugar
3 tablespoons melted shortening
1 ¾ cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder

Directions:
Preheat a waffle iron. Beat together eggs and sugar with an electric mixer until fluffy.  Pour in shortening, milk, salt, and vanilla; mix until well blended.  Sift together the flour and baking powder.  Mix the flour into the liquid. Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 373.5
Fat: 14.6 g
Saturated fat: 4.6 g
Carbohydrates: 48.2 g
Sugars: 11.7 g
Dietary fiber: 1.3 g
Protein: 11.5 g
Cholesterol: 101.5 mg
Sodium: 975.9 mg
Cheese and Mushroom Manicotti


Ingredients:
mozzarella cheese, cheddar cheese, mushroom, sliced ripe olives, onion, egg, milk, parsley, black pepper, water, parmesan cheese

Directions:
Preheat oven to 375.
In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
Serve with Parmesan cheese, your favorite garlic bread and side salad.
Kentucky Derby Lucky Lemonade Punch


Ingredients:
fresh strawberries, cucumber, water

Directions:
Peel, seed and chop the cucumber.   Wash the strawberries, remove the stems, and cut each in half.    In a food processor, add the cucumber and a small handful of the strawberries, purée until finely chopped.   Reserve remaining strawberry halves.
In a 1 gallon beverage container add the two cans of lemonade concentrate, cucumber/strawberry purée, green tea, water, and gin.    Refrigerate and allow to sit for 2 hours.
After two hours, strain mixture to remove purée, then return to gallon container and add remaining strawberry halves.
Refrigerate 4 hours (or overnight] and serve over ice.
Borsch (((Authentic Ukrainian Classic Borsch)))


Ingredients:
red beets, lean beef chuck, thick slab bacon, pancetta, yellow onion, carrot, dried oregano, garlic, bay leaves, red wine vinegar, salt, ground black pepper, tomato paste, water, beef broth, potato, green cabbage, fresh flat-leaf parsley, sugar, sour cream, fresh dill

Directions:
Preheat oven to 350 degrees.
Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
Remove both meats from the pan with a slotted spoon and drain on paper towels.
Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
Cook until soft, about 4 minutes.
Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
Add the red wine vinegar and stir to deglaze the pot.
Return both meats to the pot and add the water, salt and pepper and bring to a boil.
Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
Meanwhile, place the beets on a baking sheet and brush with the oil.
Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
Remove from the oven and set aside until cool enough to handle.
When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
Coarsely grate or chop and set aside.
When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
Also, serve with Russian black bread.
Spinach Madeline


Ingredients:
frozen spinach, flour, onion, butter, evaporated milk, Worcestershire sauce

Directions:
Melt butter, add onions and flour; stir until smooth.
Add the milk and mix well.
Add the rest of the seasonings and 1/2 of the cheese roll, and stir until cheese melts.
Combine all ingredients except bread crumbs and remaining cheese in casserole dish.
Top with the crumbs and cheese held aside and bake at 350 for 20-25 minutes.
Serve along side fried chicken, salmon, pork chops, you name it and a generous helping of corn bread anything - ENJOY!  ;].
New England Seafood Cocktail Sauce


Ingredients:
ketchup, Worcestershire sauce, horseradish, Tabasco sauce, clam broth, fresh ground pepper, dry mustard, salt, fresh lemon

Directions:
mix all ingredients, squeeze in juice of 1/2 lemon.
Adjust to taste.
chill for 1 hour.  Wedge out remaining half of lemon to squeeze over seafood. Serve with shrimp, calamari or other seafood.
Almond Cracked Wheat Bread (Abm)


Ingredients:
water, unsalted butter, almond paste, granulated sugar, salt, bulgur, wheat flour, instant yeast

Directions:
*If you don't have access to prepared almond paste, substitute 1/4 cup blanched slivered almonds ground to a paste with 1 tablespoon sugar.
Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start.
Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky.
If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7 to 8-inch loaf.
Wicked Blueberry Coffee Cake


Ingredients:
butter, white sugar, eggs, vanilla, baking powder, baking soda, salt, flour, sour cream, blueberries, brown sugar, butter, flour

Directions:
Cream the 1/2 cup of butter and 1 cup of white sugar.
Add the eggs, vanilla, baking powder, baking soda, and salt.
Add the 2 cups of flour and sour cream alternately to egg mixture, mixing with a spoon.
Fold in the blueberries.
Pour mixture into a greased 9 x 13 baking pan.
In a seperate bowl, cream brown sugar and remaining 1/4 cup butter.
Add flour to get a semi-dry mixture.
Spread on top of batter.
Bake in 350 degree oven for 30 minutes.
Harvest Pumpkin Pie


Ingredients:
eggs, pumpkin, brown sugar, cinnamon, allspice, ginger, nutmeg, salt, evaporated milk

Directions:
Beat eggs., Add pumpkin, spices and salt., Blend in milk., Pour into pie crust., Bake 425°F for 15 minutes., Reduce heat to 350°F and bake for 45 minutes., Test center of pie with toothpick, must come out clean., Enjoy!
Toffee Fudge


Ingredients:
sweetened condensed milk, white chocolate, butter, salt

Directions:
Line in a 10 inches square pan foiled and greased, and put that aside.
In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
After about 5 minutes, make sure the chips are melted.
Add salt and butter and stir until nice and smooth.
Remove from heat and stir little toffee bits into a prepared pan.
Cover and put in the refrigerator for about 2 hours.
Using foil, remove yummy fudge from the pan and carefully remove the foil.
Cut into desired sized squares.
Serve when you want to and decorate however you want.
You may refreeze this treat.
Jalapeno Peach Spread


Ingredients:
sugar, allspice

Directions:
Place peaches and jalapenos in a food processor and pulse until finely chopped.
Pour this mixture into a Dutch oven or large saucepan.
Add sugar and allspice and combine well.
Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
Cook 20 minutes over medium-low, stirring often, or until thickened.
It will be like a thick sauce.
Ladle into clean,sterilized,heat-resistent jars.
Cover with clean, sterilized lids and let cool to room temperature.
Place in refrigerator and keep chilled.
This is not shelf stable jam (it must be refrigerated even when sealed] as it has not been heat canned.
Use up the spread within one month or two weeks after opening.
Serve with cream cheese on crackers.
Sriracha Pickled Eggs
Category: appetizers-and-snacks
By France C

These make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations, and decided to experiment with one of my favorite condiments: sriracha.

Ingredients:
1 ½ cups white vinegar
1 cup water
1 small onion, sliced
⅓ cup sriracha hot sauce
1 teaspoon sea salt
12  hard-boiled eggs, peeled

Directions:
Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly. Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 days
Yields: 12 eggs

Calories: 83.8
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 1.8 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 212 mg
Sodium: 491.7 mg
Healthy Fruit Muffins


Ingredients:
all-purpose flour, baking soda, cinnamon, salt, brown sugar, fat free egg substitute, eggs, canola oil, blueberries

Directions:
Preheat oven to 375F.
Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
Combine flour, baking soda, cinnamon and salt in a medium bowl.
Set aside.
Drain peaches and reserve 1/3 cup of syrup.
Puree peaches and reserved syrup in a blender, until smooth.
Whisk the peach puree, sugar, egg substitute and oil.
Add Bran Flakes and mix well.
Add flour mixture and stir until dry ingredients are just moistened.
DO NOT OVERMIX!
Gently fold in blueberries.
Divide batter among the muffin cups (about 2/3 full].
Bake for 20 mins, or until toothpick test shows doneness.
Serve warm.
Easy Salmon Cakes
Category: appetizers-and-snacks
By Oliva

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

Ingredients:
2 cups fresh bread crumbs
2  eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

Directions:
In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp.  Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Prep time: 10 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 servings

Calories: 475.5
Fat: 18.7 g
Saturated fat: 6.7 g
Carbohydrates: 40 g
Sugars: 3.8 g
Dietary fiber: 2.8 g
Protein: 34.8 g
Cholesterol: 153.7 mg
Sodium: 846.2 mg
Garlic Butter and Brie Chicken


Ingredients:
"chicken breast fillets"

Directions:
Turn oven on to around 200 degrees celsius.
Line baking tray with baking paper.
Make approx 3 inch cut in thick side of chicken fillets to make a pocket, but don't cut right through.
Fill pockets with brie.
Pour breadcrumbs/cornflake crumbs onto a plate.
Roll chicken in crumbs until coated - it doesn't have to be perfect, a few missed bits won't hurt.
Place crumbed chicken onto baking paper on baking tray.
Put 4 teaspoons of garlic butter onto each chicken fillet, or more if you like.
Bake for 20 - 30 minutes, depending on the thickness of the fillets.
Low-Fat Bisquick Oven Fried Chicken


Ingredients:
chicken pieces, Bisquick reduced-fat baking mix, paprika, salt, pepper, butter

Directions:
Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
When butter is melted in pan (pan should be hot], place meat in pan, meaty sides down.
Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
Excellent with mashed potatoes, biscuits, and green beans!
Oven Beef and Potato Stew
Category: soups-stews-and-chili
By Stan

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Ingredients:
2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can  condensed tomato soup
2  potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2  carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil. Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Prep time: 30 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 469.3
Fat: 17.3 g
Saturated fat: 4.9 g
Carbohydrates: 56.4 g
Sugars: 12.8 g
Dietary fiber: 6.5 g
Protein: 18.2 g
Cholesterol: 40.2 mg
Sodium: 3918.8 mg
Com Gung Tuong


Ingredients:
fresh ginger, garlic cloves, fresh cilantro

Directions:
Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
Fluff with a fork before serving.
Winter Apple Jelly


Ingredients:
lemon juice, ground cinnamon, sugar

Directions:
In a dutch oven, combine the apple juice, pectin, lemon juice and food coloring (if desired]. Bring to a full rolling boil, stirring constantly. Quickly stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the hear; skim off foam. Stir in cinnamon. Carefully ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.