xiaoxl/recipe_data huggingface dataset:
Turmeric Coffee Latte
Category: drinks
By Yoly

Spiced coffee to warm you up.

Ingredients:
1 cup coconut milk
1 teaspoon vanilla extract
2 packets stevia sweetener (such as Truvia®)
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 fluid ounce brewed espresso

Directions:
Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes. Remove the saucepan from heat. Blend until frothy using an immersion blender. Pour espresso into a serving mug. Top off with frothed milk mixture.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 233.6
Fat: 24.2 g
Saturated fat: 21.4 g
Carbohydrates: 5.2 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 2.4 g
Sodium: 17.2 mg
Creole Shrimp Quiche


Ingredients:
medium shrimp, green onions, sweet onion, mayonnaise, flour, swiss cheese, milk, eggs

Directions:
Preheat oven to 375°F.
Place refrigerated pie crust in a pie plate.
Mix first five ingredients in a bowl.  In a separate bowl, whisk the eggs and milk together.
Stir egg mixture into shrimp mixture until combined.  Season generously with Creole seasoning.  Pour into the pie shell.
Bake 30-40 minutes or until set in the center.
Fruit Dip I
Category: appetizers-and-snacks
By J Edin

One of the most popular appetizers I know of.  Fruit always disappears first, especially when served with this dip!  Goes especially well with cantaloupe, pineapple, strawberries and honeydew melon.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 (7 ounce) jars marshmallow creme

Directions:
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend the mixture until smooth. Enjoy!

Prep time: 5 mins
Total time: 5 mins
Yields: 5 to 7 servings

Calories: 408.8
Fat: 15.9 g
Saturated fat: 9.9 g
Carbohydrates: 63.1 g
Sugars: 36.8 g
Dietary fiber: 0.1 g
Protein: 4 g
Cholesterol: 49.3 mg
Sodium: 195.3 mg
Krautburger
Category: world-cuisine
By MARLENE_PEARCE

A lean version of a German beef and cabbage filled roll. They freeze very well, and are good dipped in mustard.

Ingredients:
1 pound lean ground beef
1  onion, chopped
½ medium head cabbage, shredded
½ (1 ounce) package dry onion soup mix
1 (8 ounce) package mild Cheddar cheese, sliced
black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
butter flavored cooking spray
¼ cup margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside. Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes. Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine.  Repeat process with second loaf of bread and remaining cabbage mixture and cheese.

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 306.8
Fat: 13.2 g
Saturated fat: 4.8 g
Carbohydrates: 30.3 g
Sugars: 3.6 g
Dietary fiber: 3.1 g
Protein: 15.1 g
Cholesterol: 33.3 mg
Sodium: 537.3 mg
Traditional Irish Stew With Pearl Barley


Ingredients:
lamb chops, plain flour, olive oil, onions, carrots, potatoes, pearl barley, bay leaves, dried thyme, fresh thyme, lamb stock, fresh parsley

Directions:
Start off by trimming and cutting away excess fat off the meat.
Pat the pieces dry and in a bowl toss them with flour.
In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
Increase the heat and bring it to a simmering point.
Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
Carefully stir in 2 tbsp of chopped parsley and take it off heat.
Garnish with the remaining 1 tbsp of chopped parsley and serve!
Fettucine with Heavenly Salmon Sauce
Category: world-cuisine
By Annas Kuori

This is the ultimate pasta dish - no matter if it's a casual weekday supper or fancy dinner party you're preparing it for, it is always delicious. The only way a fish-hating friend of mine craves to have salmon, too!

Ingredients:
2 tablespoons butter
10 ounces salmon, cut into thin strips
1  leek, sliced
1  red onion, thinly sliced
1 clove garlic, crushed
¾ cup light cream
¾ cup sour cream
½ tablespoon cornstarch
2 tablespoons lemon zest
½ teaspoon ground black pepper
½ teaspoon paprika
8 ounces dry fettuccine noodles
¼ cup grated Parmesan cheese

Directions:
Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

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

Calories: 529.4
Fat: 24.2 g
Saturated fat: 11.8 g
Carbohydrates: 50.5 g
Sugars: 4.2 g
Dietary fiber: 3.3 g
Protein: 27.4 g
Cholesterol: 84.7 mg
Sodium: 185.4 mg
GOYA® Easy Arroz con Pollo
Category: trusted-brands-recipes-and-tips
By Goya

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Ingredients:
1 pound chicken breasts and/or thighs*
½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
½ medium green bell pepper, finely chopped
2 teaspoons GOYA® Minced Garlic
1 (8 ounce) box GOYA® Yellow Rice
1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
8  GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed

Directions:
Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more. Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min. Arrange pimientos, olives and peas over  .

Prep time: 5 mins
Total time: 40 mins
Yields: 4 servings
Soft Spicy Molasses Cookies


Ingredients:
all-purpose flour, sugar, butter, light molasses, milk, egg, baking soda, ground ginger, ground cinnamon, ground cloves, salt, sugar

Directions:
In a large mixing bowl, combine all ingredients., Beat at low speed until well mixed, about 3 minutes., Cover and chill until firm, about 4 hours or overnight., Preheat oven to 350°F., Shape rounded teaspoonfuls of dough into 1-inch balls., Roll in sugar., Place 2 inches apart on greased cookie sheet or on parchment paper., Bake 10-12 minutes or until slightly firm to the touch., Remove to wire racks to cool.
Lemon Curry Rice


Ingredients:
chicken broth, lemon juice, long grain rice, lemon, rind of, curry powder, pepper, crystallized ginger

Directions:
Heat the broth, and lemon juice in a medium saucepan until boiling., Add the rice, stir, and turn heat to low., Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed., Remove pan from heat., Stir in lemon peel, curry powder, garlic salt and pepper., Cover and let sit for 10 minutes., Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.
Sweet and Nutty Moroccan Couscous
Category: everyday-cooking
By Christina S.

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Ingredients:
2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Directions:
Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 442.1
Fat: 14.8 g
Saturated fat: 6.5 g
Carbohydrates: 68.2 g
Sugars: 16.9 g
Dietary fiber: 6.4 g
Protein: 10.5 g
Cholesterol: 25.4 mg
Sodium: 163.5 mg
Chocolate Chocolate, Baby!


Ingredients:
sugar, low-fat milk

Directions:
Put all the ingredients in a blender bowl., Cover., Process for 2 minutes., Pour over ice cubes in a tall glass., Serve!
Italian Baked Beans


Ingredients:
green pepper, onion, mushrooms, olive oil, salt, pepper, garlic powder, basil, oregano, tomato paste, parmesan cheese

Directions:
Chop green pepper. Chop onion.
Brown green pepper, onion, pepperoni and sliced mushrooms.( i just threw into beans and baked, no saute ].
in small amount of olive oil.
Add salt, pepper, garlic powder,( i used jarred garlic ] basil, oregano, and  tomato paste.(i didnt add tomato paste as rudy doesn't like real tomatoey  stuff turned out fine ].
Mix in pork and beans.
Pour mixture into 9x2 inch pan.
Sprinkle with Parmesan cheese.
Bake 45 minutes in 350 degree Fahrenheit oven.
Vietnamese Lemongrass Meatballs
Category: uncategorized
By lutzflcat

We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.

Ingredients:
1 pound lean ground pork
¼ cup panko bread crumbs
1 large shallot, minced
2 tablespoons lemongrass paste (such as Gourmet Garden®)
1 tablespoon finely chopped mint
1 tablespoon fish sauce
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon finely grated ginger root
¼ teaspoon salt
¼ cup water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon white sugar, or more to taste
1 teaspoon rice vinegar
1 small Thai chile pepper, minced
1 small garlic clove, finely chopped

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside. Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes. Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

Yields: 4 servings

Calories: 306.3
Fat: 16.5 g
Saturated fat: 6.1 g
Carbohydrates: 16.3 g
Sugars: 7.9 g
Dietary fiber: 0.3 g
Protein: 22.2 g
Cholesterol: 73.6 mg
Sodium: 1589.1 mg
Figure Friendly Omelet for 2


Ingredients:
egg substitute, red onion, mushroom, spinach, asparagus, low-fat cheddar cheese

Directions:
Coat a skillet with the spray.
On medium heat add Onions and cook until tender.
Add Mushrooms, Chicken, Spinach and/or Asparagus.
Next pour Egg substitute over the vegetables and reduce heat to low.
Last add the cheese.
Cover your skillet and cook Omelet until set.
Salt and Pepper to taste.
Fold Omelet in half and serve.
This Omelet is actually large enough for 2 People to share, which is how I have listed it!
Chicken Enchiladas


Ingredients:
sour cream, diced green chilies, green onions, fresh cilantro, ground cumin, sharp cheddar cheese, 8-inch flour tortillas, cream cheese, salsa

Directions:
Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.
Baked Haddock With Mustard Crumbs


Ingredients:
butter, shallots, dry white wine, haddock fillets, lemon juice, Dijon mustard, fresh parsley, dried parsley, lemon

Directions:
Preheat oven to 400F/200°C.
Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
Arrange the fish fillets on top.  Sprinkle each with a little lemon juice and season with salt and pepper.
In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter.  Mix in the mustard and parsley.
Pat the bread crumb mixture evenly over the top of the fish fillets.  Drizzle the remaining 1/4 cup wine over the fish.
Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
Serve with lemon wedges.
Buffalo Chicken and Noodle Ramekins #RSC


Ingredients:
olive oil, shallots, celery, elbow macaroni, blue cheese

Directions:
Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray.
Heat olive oil in a 10-inch skillet over medium heat. Add shallots and celery. Cook and stir for 2 minutes. Remove from heat. Stir in yogurt and dip mix. Add noodles and stir.
Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs.
Bake at 350 degrees F. for 20 minutes, or until heated through.
Bengali Chingri Malai Curry (Shrimp Milk Curry)


Ingredients:
medium shrimp, turmeric powder, onion, mustard seeds, clove, cinnamon sticks, bay leaf, cayenne pepper, coconut milk, fresh coriander leaves, salt

Directions:
Make a paste of turmeric, 1 tablespoon mustard oil, and salt. Apply the mixture to the shrimp. Cover and refrigerate for at least an hour.
Heat the remaining oil in a medium-sized saute pan over medium heat and saute the marinated shrimp for 3 minutes. Remove from heat and keep aside.
Heat the vegetable oil in a large skillet over medium heat. Add mustard seeds, cloves, cinnamon stick, and bay leaf. Cook, stirring constantly until it is toasted and fragrant (for about 2 minutes]. Add chopped onions and cook till it is translucent (for about 2 minutes]. Add cayenne pepper and 1/2 cup water and cook until the oil separates (for about 5 minutes].
Lower the heat and add the coconut milk and the sauteed shrimp. Simmer until the shrimp are cooked (for about 4 minutes].
Transfer to a serving dish and garnish with fresh coriander leaves and eat it with Basmati Rice.
Shrimp Mold
Category: appetizers-and-snacks
By B. Gisclair

A great shrimp appetizer! Serve with crackers or toasted French bread.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
½ cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
½ cup green onions, minced

Directions:
Heat soup in a small saucepan or in a microwave oven. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid. In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions. Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 5 appetizer servings

Calories: 580.8
Fat: 48.8 g
Saturated fat: 13.2 g
Carbohydrates: 11.4 g
Sugars: 5.3 g
Dietary fiber: 0.7 g
Protein: 25.6 g
Cholesterol: 231.2 mg
Sodium: 924.6 mg
Gingerbread Cake


Ingredients:
brown sugar, butter, margarine, orange zest, egg, applesauce, molasses, gingerroot, cake flour, baking soda, baking powder, salt

Directions:
Beat brown sugar, butter or margarine, and orange rind until smooth, using an electric mixer.
Beat in egg and egg white, beating well after each addition.
Add applesauce, molasses and ginger; mixing until smooth.
Combine flour, baking  soda, baking powder and salt. Gradually add to sugar mixture; beating 2 to 3 minutes.
Bake in 8-inch square cake pan at 350° for 40 minutes or until toothpick inserted in centre comes out clean.
Serve warm or cold.
Lemon Linguine


Ingredients:
heavy cream, parmesan cheese, lemons, juice and zest of, linguine, butter, fresh parsley

Directions:
Heat cream just to the boiling point in a small, heavy saucepan over medium-high heat; remove from heat.
In a small bowl, whisk egg yolks. Add hot cream, a dribble at a time, being careful not to curdle egg yolks.
Stir in Parmesan cheese, lemon juice and lemon zest; set aside.
Cook pasta al dente.
Melt butter in a large saucepan over medium heat.
Add pasta and toss to coat. Add lemon mixture and toss to combine. Cook for about 1 minute, just to marry ingredients.
Remove from heat. Add parsley, toss and serve.
Holiday Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, quick oats, walnuts, raisins, dates

Directions:
Heat oven to 375 degrees.
In a small mixing bowl, cream together butter, eggs, sugars and vanilla. Set aside.
In large mixing bowl, sift together flour, baking powder, baking soda and salt.
Stir creamed mixture into dry ingredients. Mix thoroughly.
Add oatmeal, coconut, walnuts, raisins and dates, stir to combine.
Drop dough by rounded teaspoonfuls 2 inches apart on a greased baking sheet.
Bake 10-12 minutes or until light brown.
Cool slightly before removing from baking sheet.
Baked Chicken Wings
Category: appetizers-and-snacks
By Kristin C

Easy, crispy, and delicious. I normally serve with a side of rice, chicken gravy, and a vegetable or salad.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon garlic powder
salt and ground black pepper to taste
10  chicken wings

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add the chicken wings; reseal and shake to coat. Arrange the chicken wings on a baking sheet. Cook the wings in the preheated oven 1 hour, or until crisp and cooked through.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 10 wings

Calories: 532.1
Fat: 43.1 g
Saturated fat: 9.1 g
Carbohydrates: 3.9 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 31.7 g
Cholesterol: 96.6 mg
Sodium: 122.6 mg
Cottage Cheese Pocket Tarts - Czech


Ingredients:
cottage cheese, butter, bread flour

Directions:
Preheat oven to 425°F.
Cream butter till fluffy. Add cottage cheese & blend VERY well.
Work in flour & chill dough thoroughly.
Roll on lightly floured surface into thin sheets & cut into squares.
On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork.
Place on baking sheet, bake for 15 min & serve warm.
NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.
Sunflower Frito Pie


Ingredients:
ground beef, onion, salsa, black olives, Velveeta cheese, green chilies, fresh cilantro, sour cream, green onion

Directions:
Brown the ground beef in a large frying pan until browned.
Add chopped onions and cook until softened, about 5 minutes.
Add taco seasoning packet and 1/2 cup water, simmer for 5 minutes.
Add green chiles (if using], black olives, salsa, refried beans, Velveeta cheese and cilantro (if using].
Simmer, and stir often until cheese is melted.
Ladle about 1/2-1 cup of beef mixture into the middle of a pasta or soup bowl.
Surround the meat mixture with the Frito Scoops to form the sunflower petals, with the ends just touching the meat mixture, to hold "petals" in place.
Garnish with sour cream and green onions, if desired.
One Person Potato Salad


Ingredients:
mayonnaise, celery, onion, pimientos, Dijon mustard, cider vinegar, potato, salt, pepper

Directions:
Combine all ingredients EXCEPT potato in a bowl, mixing well., Add potato, tossing gently to coat., Chill until ready to eat.
Biltong


Ingredients:
beef, vinegar, sugar, baking soda, black pepper, whole coriander seeds, coarse salt

Directions:
Trim excess fat off the meat.
Slice meat along the grain no thicker than 1.5cm.
Cut those slices into strips of 3-5cm wide.
Combine sugar, baking soda and black pepper.
Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine.
Mix into the sugar mixture.
Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well.
I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips.
Sprinkle the meat with a layer of salt and then the spice mixture.
Keep layering the meat, salt and spices  finishing with a layer of salt and spices.
Close cooler box and leave to stand for 24 hours.
Discard any left over vinegar.
When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved.
Take the meat out of the cooler and place on a tray.
Remove any large pieces of salt that may still be on the meat.
It is your choice if you still want to pat the meat dry, I never do.
Discard the water in the cooler.
Using a paperclip opened to resemble an "S", hook each meat strip and hang to dry.
I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.
Shady Lady


Ingredients:
apple brandy, cranberry juice, lime juice

Directions:
Shake the ingredients over ice until well frosted., Strain into a chilled cocktail glass.