xiaoxl/recipe_data huggingface dataset:
Spicy Chopped Cheese Sandwich
Category: main-dish
By Soup Loving Nicole

The chopped cheese sandwich originated in New York City. It is not spicy and is traditionally made on a flat top grill. I do not have a flat top and also wanted to incorporate some heat so here is my not so traditional version.

Ingredients:
1 tablespoon butter
¼ cup chopped onions
12 ounces lean ground beef
1 tablespoon Sriracha sauce
salt and freshly ground black pepper to taste
3 slices American cheese
2  hoagie buns, split and toasted
1 cup shredded lettuce
1  roma tomato, thinly sliced

Directions:
Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and starting to caramelize, about 5 minutes. Remove from heat and set aside. In a large bowl combine ground beef and Sriracha sauce. Mix well unto Sriracha is evenly distributed. Form mixture into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes. Using a wide spatula, break patties up into large pieces. Sprinkle cooked onion in between the spaces of the hamburger pieces. Layer cheese over the beef, and cook 2 minutes or until cheese is melted. Divide meat mixture evenly between the toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 763.4
Fat: 44.9 g
Saturated fat: 21.7 g
Carbohydrates: 40 g
Sugars: 6.5 g
Dietary fiber: 3.8 g
Protein: 49.8 g
Cholesterol: 166.4 mg
Sodium: 1498.1 mg
Lady Finger Mocha Dessert


Ingredients:
ladyfingers, coffee, cream cheese, milk, instant vanilla pudding, Cool Whip

Directions:
Brush sides of ladyfingers with about 1/4 cup of coffee.
Place ladyfingers on bottom and up side of 2 quart serving bowl.
Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth.
Gradually beat in milk until smooth.
Add pudding mixes.
Beat with wire whisk until blended.
Gently stir in 1/2 of the coolwhip.
Spoon into prepared bowl.
Cover.
Refrigerate 1 hour or until set to serve.
Top with remaining coolwhip.
Seffa (Sweet Couscous With Almond Milk)


Ingredients:
butter, couscous, salt, raisins, dates, sugar, ground cinnamon

Directions:
Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
Turn off the heat, cover and let sit while you proceed with the recipe.
Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
When butter melts, add the couscous and cook stirring for 1 minute.
Add 2 1/4 cups water and a pinch of salt.
Bring to a boil, then turn heat down very low.
Cover and cook until all the liquid is absorbed, about 7-12 minutes.
While the couscous is cooking, soak the raisins, apricots and dates in warm water.
Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
Fluff the couscous and break up any lumps.
Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
Strain the almond milk and pour over the couscous and serve.
Blue Dog Bakery's Wheat Berry Salad


Ingredients:
frozen lima beans, walnut oil, canola oil, dried cranberries, walnuts, celery, scallion, salt, pepper

Directions:
In a large saucepan cover berries with water. Cook al dente. Drain.
Cook limas al dente. Drain.
Combine walnut oil, canola oil and vinegar. Add to warm berries and limas. Toss.
Soften dried fruit by soaking in water, if needed. When bean mixture has cooled, add dried fruit, walnuts, celery and scallions. Toss. Season to taste with salt and pepper.
California Potato Salad
Category: salad
By Ken_MartinezCA

Since my partner is very picky about what he likes in his potato salad, I have made my own version of home-made PS and it's always a hit with friends and family. Not for the calorie faint but it's real, real good! Ingredient quantities are variable to taste. I think it's the garlic that takes it to the next level. Try it! For best flavor allow it to set overnight in the fridge. Using a mix of yellow, white, and red potatoes is really the best.

Ingredients:
4  potatoes, peeled and cubed
4  eggs
1 (14 ounce) can artichoke hearts, drained and chopped
4 cloves garlic, minced
½ cup shaved fresh Parmesan cheese
½ cup herb seasoned croutons
1 tablespoon Dijon mustard
2 tablespoons rice vinegar, or to taste
3 tablespoons mayonnaise, or as needed

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs. In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 415.8
Fat: 17 g
Saturated fat: 4.8 g
Carbohydrates: 50.7 g
Sugars: 2.4 g
Dietary fiber: 5.9 g
Protein: 16.3 g
Cholesterol: 197.5 mg
Sodium: 828.4 mg
Sausage & Lentil Soup


Ingredients:
onion, carrots, green pepper, garlic clove, basil, oregano, chicken bouillon cubes, tomato sauce, spinach, swiss chard, lentils, butter, sharp cheddar cheese

Directions:
Saute meats, rinse & drain for "lowfat" serving.
Add veggies & cook until onion is transparent.  Add 8 cups water *or use equivalent amount of chix broth* and everything else EXCEPT lentils, butter and cheese.
Continue cooking covered, simmer for at least one hour on stove-top OR transfer to crockpot on LOW for several hours.   Stir occasionally.
Lentils go in 45 minutes to 1 hour before serving time.   Add a bit of water if the soup becomes too thick.
Add the butter if you're not doing the "lowfat" version and you like the richness of those yellow bubbles!
Serve with grated sharp Cheddar cheese sprinkled over the top.
NOTE:   Leftovers are SUPERIOR to the first-run version.
SUBSTITUTE:   Try orzo pasta instead of the lentils.
***Chicken broth may be substituted here.
Creamed Beef for SOS
Category: everyday-cooking
By John OBrien

A Recipe that is always requested from my kids when they come and visit. I spent 20 years of my 28 years in the Air Force in the dining hall. I think I have perfected SOS (Creamed Beef).Very simple and quick. Serve over toast (Shingles) or biscuits or hashed brown potatoes. I know leaving the grease in is not real healthy but it really makes it tasty. If you use anything other then HAMBURGER or drain the grease it will not turn out.

Ingredients:
1 pound ground beef
2 cubes  chicken bouillon, crumbled
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon onion powder
½ cup all-purpose flour
1 ½ cups low-fat milk

Directions:
Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 454.9
Fat: 31.3 g
Saturated fat: 12.8 g
Carbohydrates: 17.6 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 24.1 g
Cholesterol: 100.5 mg
Sodium: 701.9 mg
Crunchy Chinese Cucumber Salad


Ingredients:
chili pepper, sugar, fresh ginger, dark soy sauce, rice vinegar, white wine, garlic clove, toasted sesame seeds, cucumber, hot water, salt

Directions:
Preparation of cucumber:
Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
Dressing:
Heat oil in a medium skillet.
Add chilli and cook for 1-2 minutes.
Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
Add garlic and sesame. Cook for 1-2 minutes. Put aside.
Finish Salad:
Drain the cucumber pieces (after the 20 minutes in the water] and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl] and leave the salad for 2 hours to develop its flavour.
Serve as a starter or as a side dish to a chinese meal.
Chilled Czech Blueberry Soup (Boruvkova Polevka Studena)


Ingredients:
blueberries, water, salt, sugar, sour cream, flour, cinnamon

Directions:
Boil 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
Whip flour into the sour cream, then whip both into the hot liquid.
When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.
Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.
When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.
Cooking time includes chill time.
Curried Turkey Salad


Ingredients:
mayonnaise, chutney, curry powder, celery, dried cranberries, raisins, green onion, pecans

Directions:
Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
Chill for one hout to let flavors meld.
Curried Sweet Potato Soup


Ingredients:
vegetable broth, garlic cloves, curry powder, sweet onion, sweet potatoes, fresh ginger, black pepper

Directions:
Add everything to a large pot, stir well., Bring to a boil & simmer until the vegetables are cooked apprx 25 minutes.
Honey-Lemon Glazed Sesame Chicken


Ingredients:
boneless chicken breasts, fresh garlic cloves, egg, ginger powder, white pepper, cornstarch, chicken broth, fresh lemon juice, honey, lemon zest, red pepper flakes, soy sauce, ginger powder, fresh cilantro, green onion top, cold water, cornstarch, toasted sesame seeds, lemon twist, cilantro leaf

Directions:
CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leaving cloves whole]; ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH lemons and SLICE the needed lemons for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 1/3 cup lemon juice: SET aside.
WHISK the HONEY-LEMON SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup grade a clover honey, 1/2 teaspoon freshly grated lemon zest, 1/2 teaspoon red pepper flakes, 1/2 teaspoon soy sauce and 1/4 teaspoon ginger powder (OPTIONAL: 1 tablespoon minced fresh cilantro and 1 tablespoon thinly snipped green onion tops]; MICROWAVE for 1 minute on high; SET aside.
BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, about 2 minutes; REMOVE garlic with a spoon.
ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
IMMEDIATELY pour the microwaved HONEY-LEMON SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
SERVE hot chicken and sauce over hot cooked jasmine rice.
GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!
Citrus Scented Whipped Cream


Ingredients:
lime juice, sugar, lemon balm

Directions:
Whip cream until stiff., Stir in lime juice, sugar and lemon balm.
Poulet Au Verjus - Chicken With Verjus


Ingredients:
whole chicken, garlic cloves, chicken bouillon cube, water, olive oil, salt, parsley

Directions:
First, make verjus:
Pull the grapes away from their stems, then press them, extracting as much of the juice as possible.  Filter this juice through muslin, a jelly bag, or use coffee filter paper.  Bottle this and sterilize it, or freeze some in ice cube trays.  Or use it up within the next few days.
Brown the chicken cut in pieces for a good ten minutes.
Add the chopped garlic and cook briefly.
Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
Add the chopped parsley.
Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
Use more verjus, if you want.  It is a pleasant, fruity taste with a tart, vinegary quality.
Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.
Carrot Ginger Tea Sandwiches


Ingredients:
carrots, cream cheese, mayonnaise, ginger paste, butter

Directions:
Blend grated carrots, cream cheese, mayo, and ginger paste (if desired]; add salt and peper to taste.
Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
Cut off the crusts and cut to preferred size.
Spinach Salad With Berries and Curry Dressing


Ingredients:
fresh spinach, strawberry, blueberries, red onion, pecans, rice vinegar, honey, honey, curry powder, Dijon mustard

Directions:
Wash and dry spinach., Whip together ingredients., Add to spinach and toss lightly., Add berries onions and pecans., Toss lightly and serve.
Bordeaux Wine Sauce for Steak


Ingredients:
butter, shallot, dry red wine, demi-glace

Directions:
Heat 1 tablespoon butter in a skillet over medium high heat.  Add shallots and cook about 30 seconds while stirring.  Add wine and cook until reduced by about 1/2.
Add brown gravy and cook about 2 minutes.  Season with salt and pepper to taste.  Swirl in remaining tablespoon butter and serve.
June Bug


Ingredients:
"Malibu rum"

Directions:
"Blend all ingredients and pour over ice."
Cajun-Style Chicken Fingers


Ingredients:
boneless skinless chicken breast, olive oil, garlic powder, onion powder, dried thyme, salt, cayenne pepper, white pepper, black pepper

Directions:
Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine], in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
Allow chicken to marinate in this for at least 20 minutes.
Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
Add more margarine to the skillet if necessary.
Drain fingers on paper toweling.
Serve hot with Tabasco sauce, if desired.
Chicken Provencale


Ingredients:
boneless skinless chicken breasts, butter, olive oil, onion, green onions, garlic, tomatoes, bay leaf, oregano, cumin, chili powder, diced green chilies, ripe olives, red wine

Directions:
Season chicken generously with salt and pepper.
In a large frying pan saute the chicken in the butter until golden brown on both sides.
Put on a plate and keep warm.
Add the olive oil to the same pan and saute the onions and garlic until soft.
Add the remaining ingredients and stir together.
Return the chicken to the pan.
Cover and simmer for 1 to 1 1/2 hours.
CI Shrimp Fra Diavolo


Ingredients:
large shrimp, salt, whole canned tomatoes, dry white wine, garlic cloves, red pepper flakes, dried oregano, salt, anchovy fillets, fresh basil, fresh Italian parsley, salt, extra virgin olive oil

Directions:
Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3.  Check the ingredients listing on the shrimp bag.  If shrimp have been treated with salt, go directly to Step 2.  Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
Pour tomatoes into a colander set over a large bowl.  Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula.  Stir briefly to release juice.  Transfer drained tomatoes to small bowl, until Step 9.  RESERVE TOMATO JUICE for Step 5.  DO NOT WASH COLANDER.
In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering.  Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes.  Remove skillet from heat and carefully add wine.
When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
Pour contents of skillet into colander set over bowl.  Discard shells and RESERVE LIQUID for Step 10.  Wipe out skillet with paper towels.
Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano.  (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt.  If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.]  Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
Add anchovies and stir until fragrant, about 30 seconds.
Remove skillet from heat.  Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
Remove pan from heat.  Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
Drizzle with extra-virgin olive oil and serve.
Gluten-Free Cornbread
Category: bread
By Bethany Bowers

I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Ingredients:
1 ¼ cups white cornmeal
½ cup white sugar
¼ cup gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
1 cup milk
¼ cup butter, melted
1  egg
1 (14.75 ounce) can cream-style corn

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan. Mix cornmeal, sugar, flour, and baking powder together in a bowl. Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 8-inch baking pan

Calories: 247.8
Fat: 8 g
Saturated fat: 4.4 g
Carbohydrates: 42.1 g
Sugars: 15.9 g
Dietary fiber: 2.4 g
Protein: 4.7 g
Cholesterol: 40.9 mg
Sodium: 422.2 mg
Fennel and Orange Salad


Ingredients:
fennel bulbs, sweet oranges, spring onions, olive oil, lemon juice

Directions:
Wash the fennel bulbs. Slice into then pieces. Place into a shallow serving bowl.
Peel the oranges with a sharp knife, cutting away the white pith. Slice thinly. Cut each slice into thirds.
Arrange over the fennel, adding any juice from the oranges.
To make the dressing, mix the oil and lemon juice together. Season with salt and pepper to taste. Pour over the salad and mix well.
Slice the white and green sections of the green onions thinly. Sprinkle over the salad.
Buttermilk Fantails


Ingredients:
butter, active dry yeast, warm water, sugar, all-purpose flour, salt, buttermilk

Directions:
Stir together water, yeast, sugar. Let sit 5 minutes (until foamy].
Mix flour, salt, buttermilk, and 6 tsp melted butter into yeast mixture.
Knead until elastic and smooth (6 to 8 minutes].
Oil top and bottom of dough and place in a large bowl and cover with plastic wrap.
Let rise until doubled (1.5 to 2 hours].
Punch dough down and cut in half.
Roll out 1/2 of dough to make a 12x12 square.
Cut square into 6 equal strips.
Butter the strips, then stack them on top of each other.
Cut stack into 6 equal parts.
Butter muffin pan and place rolls into muffin pan.
Repeat steps 8 through 13 for other half of dough.
Fan out tops of rolls.
Cover with towel and let rise for 1 to 1.5 hours.
Preheat oven to 375.
Back rolls until golden, 20 to 25 minutes.
Brush tops with melted butter before serving.
Chicken Cordon Bleu Sandwich
Category: main-dish
By Chef John

If you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, you'll love this sandwich. It has all the satisfying flavors of chicken cordon bleu with half the work!

Ingredients:
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
2 tablespoons butter
½ cup diced smoked ham
½ cup diced onion
¼ teaspoon dried thyme
2 tablespoons all-purpose flour
½ cup milk
1 tablespoon milk
½ cup shredded Gruyere cheese
1 ½ teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 cup diced cooked chicken breast
¼ cup diced dill pickles
4 (1/2 inch thick) slices toasted French bread
¼ cup shredded Gruyere cheese
1 tablespoon melted butter, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil. Combine bread crumbs and 1 teaspoon melted butter in a small bowl. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes. Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine. Stir chicken and diced pickle into cheese sauce. Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice  with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture. Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 sandwiches

Calories: 383.8
Fat: 22.6 g
Saturated fat: 12.2 g
Carbohydrates: 24.1 g
Sugars: 3.6 g
Dietary fiber: 1.4 g
Protein: 20.9 g
Cholesterol: 77.6 mg
Sodium: 740.8 mg
Chilli Cranberry Jam


Ingredients:
dried sweetened cranberries, chilies, red onion, sugar, salt, red wine vinegar, port wine

Directions:
Put cranberries in a heatproof bowl. Cover with boiling water and stand for 10 minutes to soften. Drain, reserving 1 cup of the liquid.
Combine the chillies and onion in a food processor. Process until finely chopped. Transfer to a medium, heavy-based saucepan. Add the cranberries, sugar, salt, vinegar, port and the reserved cranberry liquid. Stir over a medium heat until the sugar dissolves.
Increase the heat to medium-high and boil gently for 30-40 minutes, or until thick and jam-like.  Spoon immediately into a clean, dry jar. Seal and turn the jar upside down for 2 minutes. Turn the right way up and set aside to cool.