xiaoxl/recipe_data huggingface dataset:
Brunch Egg Casserole


Ingredients:
croutons, cheddar cheese, eggs, milk, salt, dry mustard, onion powder, pepper, bacon

Directions:
Place croutons and cheese in the bottom of a greased 9x13" baking dish.
Combine eggs, milk and seasonings; pour into baking dish.
Sprinkle with bacon.
Bake at 325 for 1 hour or until set.  Serve immediately.
Asiago Herb Loaf (ABM)


Ingredients:
water, salt, sugar, bread flour, asiago cheese, dried basil, fennel seeds, dried oregano, instant yeast

Directions:
"Place all ingredients in machine in order recommended by the manufacturer. Select sweet cycle."
Joey's Peanut Butter Cookies
Category: desserts
By P Weiss

My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted.  These soft and chewy peanut buttery cookies are the best!

Ingredients:
1 cup peanut butter
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1  egg
3 tablespoons milk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 105.9
Fat: 6.4 g
Saturated fat: 2.4 g
Carbohydrates: 10.6 g
Sugars: 6.5 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 12 mg
Sodium: 80.8 mg
Hot Lemon Rum Toddy


Ingredients:
hot water, fresh lemon zest, nutmeg, cinnamon stick, fresh ginger, butter, brown sugar, dark rum

Directions:
In a small pot over medium heat place all ingredients except rum. Simmer for about 5 minutes.
In a large mug pour about 1-2 fingers of dark rum. Pour contents of small pot through a strainer into the mug.
Sip while hot.
Go straight to bed.
Chocolate Chip Scones


Ingredients:
flour, baking powder, salt, sugar, vegetable shortening, milk, egg, vanilla, chocolate chips

Directions:
Heat oven to 425. Grease 9" glass pie pan.
In large bowl combine first 4 ingredients.
Using a pastry blender, cut shortening into mixture until it resembles coarse crumbs.
Add milk, egg, vanilla and chocolate chips to mixture lightly with a fork until forms a soft dough.
Turn dough onto lightly floured surface and pat into a 9 inch circle. Don't overwork the dough.   Cut into 8 wedges.
Place wedges into pie pan.
Sprinkle tops with additional sugar.
Bake 15-18 minutes or until golden brown.  Serve warm.
Aubergine (Eggplant) Curry  (1)


Ingredients:
aubergine, onions, ghee, garlic clove, chili powder, bay leaf, cinnamon stick, salt, ground black pepper, water, tomatoes, tomato puree

Directions:
Melt thr ghee in a heavy pan and fry the onions till just golden.
Add all of the spices and the water, bring to the boil stiring all the time.
Now add the tomatoes and cook for 5 minutes.
Add the aubergines and the tomato puree and cook till the aubergine is just tender, do not over cook.
Serve with any curry and rice.
Easy Sprite Biscuits


Ingredients:
biscuit mix, sour cream

Directions:
Mix Sprite and sour cream together.
Add biscuit mix gradually.
Roll out dough on floured surface and cut with a biscuit cutter.
Bake on lightly greased baking sheet at 400 degrees for 20 minutes or until golden brown.
Pancake Poppers
Category: breakfast-and-brunch
By ELLOWYN

Pancakes didn't turn out so well on my electric stove top, so I invented these. They are light and airy and freeze well too. Try them with strawberry jam, dipped in syrup, or sprinkled with powdered sugar. Perfect for kid and adult brunches! This is a wonderful pancake recipe on its own too.

Ingredients:
1  serving cooking spray
1 ¼ cups milk
¼ cup vinegar
¼ cup oil
1  egg
1 ¼ cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray. Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg. Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop. Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

Prep time: 10 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 48 mini muffins

Calories: 61.4
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 7.7 g
Sugars: 2.7 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 8.8 mg
Sodium: 105.2 mg
Cream Cheese Frosting


Ingredients:
cream cheese, unsalted butter, fine salt, vanilla extract, confectioners' sugar

Directions:
Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner's sugar. Beat until fully incorporated.
Use on your favorite red velvet cake.
Maui Style Poke Bowl


Ingredients:
tamari soy sauce, tamari soy sauce, honey, mirin, hot chili sauce, mayonnaise, mayonnaise

Directions:
Honey Tamari Sauce: Combine all ingredients except the sesame oil, buzz with a hand blender then slowly mix in the sesame oil.
Spicy Mayo: Whisk all ingredients together.
Christmas-Flavoured Biscotti (Chocolate-Coconut Biscotti)


Ingredients:
eggs, sugar, baking powder, salt, vanilla extract, unbleached all-purpose flour, sweetened coconut, bittersweet chocolate, peppermint

Directions:
Preheat the oven to 350-degrees.
Beat together the eggs, sugar, baking powder, salt and vanilla until creamy like pancake batter.
Gently stir in flour, coconut and 1 cup of chocolate, until completely incorporated.
Transfer dough to a silpat or parchment covered baking sheet and shape into a rough log, about fourteen inches long (and about 2/5 inches wide and 3/4 inches thick].
Smooth the top with a wet dough scraper.
Bake the dough for about 25 minutes, until just turning golden.
Remove from oven and let cool, up to 25 minutes.
Five minutes before slicing, mist lightly but thoroughly with a spray water bottle.
(This makes slicing the biscotti easier.].
Reduce oven temp to 325-degrees, wait another five minutes, then cut into 1/2-3/4-inch slices. Try to cut straight up and down, so they don't fall over during their second session.
Set the biscotti upright on a covered baking sheet, and bake for about 25 minutes, until very golden. Remove, and place on a rack for cooliing. These will crisp as they cool.
Dip half of each finished, cooled biscotto in the melted chocolate. Place on a rack over parchment or wax paper and allow chocolate to set before serving.
Store in an airtight container to keep crisp. If they don't come out as hard as you'd prefer, allow to sit out uncovered overnight.
These can be stored at room temp for about two weeks; for longer storage, wrap airtight, and freeze.
Oven-Roasted Prunes Wrapped With Pancetta


Ingredients:
prunes, blue cheese, pancetta

Directions:
Preheat a broiler. Stuff each prune with about 1/2 teaspoon cheese. Wrap with a piece of pancetta and fasten with a toothpick.
Place the prunes on a baking sheet and broil until the pancetta is lightly crisped, turning once, about 5 minutes. Too long under the broiler and the cheese will melt and ooze out.
Cheater's Apple Strudel
Category: bread
By Melody Couture

Using prepared puff pastry makes baking this apple strudel a little easier and quicker than some of the more 'traditional' recipes! You can serve this hot or cold. It's delicious topped with cream!

Ingredients:
flour for dusting
1 (17.5 ounce) package frozen puff pastry sheets (2 sheets), thawed
water, as needed
6 small tart apples - peeled, cored, and sliced thinly
1 ½ teaspoons ground cinnamon
1 tablespoon brown sugar
¼ cup toasted slivered almonds
¼ cup butterscotch chips
1 tablespoon butter, melted
½ teaspoon white sugar

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper. On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal. Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet. Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 474.2
Fat: 28.4 g
Saturated fat: 8.3 g
Carbohydrates: 50 g
Sugars: 16.6 g
Dietary fiber: 3.9 g
Protein: 5.8 g
Cholesterol: 3.8 mg
Sodium: 169.4 mg
Delicious Krabby Salad Dip
Category: appetizers-and-snacks
By Arizona Desert Flower

Great appetizer on crackers!  Whenever I go to a party, I get requested to make this.  I never come home with leftovers!  I like to use Lawry's Tabasco Seasoned Salt, it's hot, but good!

Ingredients:
1 pound imitation crabmeat, chopped
2 stalks celery, minced
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon mustard
½ cup mayonnaise
¼ teaspoon pepper
1 pinch garlic powder
seasoned salt
½ cup black olives  (Optional)

Directions:
In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder.  Season to taste with seasoned salt, fold in black olives if using.  Cover, and refrigerate for at least 45 minutes.  Taste before serving and adjust seasonings to taste.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 111
Fat: 8.1 g
Saturated fat: 1.2 g
Carbohydrates: 6.8 g
Sugars: 2.7 g
Dietary fiber: 0.5 g
Protein: 3.1 g
Cholesterol: 11.1 mg
Sodium: 446.9 mg
World Cup Italian Meatball Pasta


Ingredients:
garlic clove, pesto sauce, pasta

Directions:
Pan-fry the meatballs and garlic for 2 minutes., Pour in tomato sauce and bring to the boil., Stir in the pre-cooked pasta., Add a spoonful of pesto., Serve with crusty bread.
Garlicky Snow Peas


Ingredients:
garlic cloves, ginger, scallions, fresh snow pea, soy sauce

Directions:
In a deep skillet, heat oil.
Add garlic,ginger, scallions and sweet pepper and saute until softened and fragrant, about one minute.
Add snowpeas saute until cooked but still very tender-crisp, 3 minutes.
Add soy sauce and sesame oil mix together.
Favorite Beef Vegetable Soup


Ingredients:
stewing beef, onions, tomatoes, carrots, corn, green beans, celery, potatoes, beef bouillon cubes, thyme, oregano, marjoram, bay leaf, salt, pepper

Directions:
Place beef in Dutch oven. Cover with water. Bring to a boil, then reduce heat. Add 1 small chopped onion. Simmer about 1 hour until beef is tender.
Add remaining onion and next 8 ingredients. cook 30 minutes.
Add seasonings and cook slowly for 2 hours or more.
Better the second day, if you can wait!
Lite Brocamole
Category: appetizers-and-snacks
By Julie MacLaren

This lite version of guacamole can be used as a delicious appetizer with tortilla chips, or add as a topping to your favorite Tex-Mex recipes. Use more lime juice to make this dip extra tangy.

Ingredients:
1  avocado, peeled and pitted
1 large head fresh broccoli
2 tablespoons red onion, minced
4 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon hot pepper sauce
2 tablespoons chopped fresh cilantro
salt to taste

Directions:
Boil or steam broccoli until very soft. In a large bowl, mash broccoli with avocado.  Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes.  Season to taste with salt.

Yields: 2 to 3 cups

Calories: 29.5
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 3 g
Sugars: 0.5 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Sodium: 31.3 mg
Easy Baked Cheddar Mushroom Potato Slices


Ingredients:
pepper, paprika, potatoes, cheddar cheese

Directions:
In a small bowl, mix soup, pepper, and paprika., Cut potatoes into 1/4-inch slices., Grease a 2 quart oblong baking dish., Arrange potatoes in overlapping rows in the baking dish., Sprinkle with cheese and spoon soup mixture over cheese., Cover and bake at 400°F for 45 minutes., Uncover and bake 10 minutes longer or until potatoes become tender.
Sawmill Gravy without Sausage
Category: side-dish
By Corey

Great Southern white gravy. Pepper and sage are prominent flavors in this gravy.

Ingredients:
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk
1 teaspoon freshly cracked black pepper
½ teaspoon salt
¼ teaspoon rubbed sage
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions:
Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 102.9
Fat: 7.8 g
Saturated fat: 4.8 g
Carbohydrates: 6 g
Sugars: 2.8 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 21.4 mg
Sodium: 170.8 mg
Ground Turkey Taco Meat
Category: world-cuisine
By adnerb78

This recipe has fewer calories because of the ground turkey and amazing flavor! It is a little spicy, but our family enjoys it this way. Because it has so much flavor, you cannot even tell it's not ground beef. It tastes great as a topping on baked potatoes as well as tacos. Enjoy!

Ingredients:
1 ½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (12 ounce) package ground turkey
½ cup water
1 tablespoon cider vinegar
1 ½ teaspoons brown sugar

Directions:
Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl. Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes. Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 2 cups

Calories: 150.1
Fat: 7.2 g
Saturated fat: 1.8 g
Carbohydrates: 4.8 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 17.6 g
Cholesterol: 62.7 mg
Sodium: 663.2 mg
Frozen Pineapple Daiquiri


Ingredients:
"light rum"

Directions:
Put all ingredients into blender and puree until smooth.
Serve in a stemmed cocktail glass, garnished with fresh fruit or a cherry, if desired.
Toasted Oat and Barley Crumble


Ingredients:
pearl barley, salt, rolled oats, butter, thyme, sugar, salt, salt

Directions:
Bring barley, stock and salt to a boil in a medium pot.
Reduce heat, and cook at a simmer for 20 minutes or until done.
Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
Strain and cool barley after it is cooked.
Heat oven to 350 degrees F.
Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
Mix gently to create a sandy consistency.
Bake on parchment or non-stick mat.
While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
Allow to cool and break apart as desired. Season with salt as desired.
Fruit Kheer (Indian Fruit & Yogurt Pudding)


Ingredients:
sugar, fresh ground black pepper, red chili powder, salt, plain yogurt, bananas, oranges, saffron strand, water

Directions:
Mix the sugar, pepper, chili powder, salt and yogurt together.
Add the bananas and oranges and mix for 2 minutes.
Dissolve the saffron in one tsp of water and sprinkle it over the dish before serving.
Amazingly Tasty and Crispy Chicken Schnitzel
Category: meat-and-poultry
By PaZchut

Tasty and easy to make. Kids love it and you all will want more!

Ingredients:
2  large eggs
3 tablespoons honey
3 tablespoons Dijon mustard
2 ½ tablespoons soy sauce
1 tablespoon crushed garlic
3 cups bread crumbs, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
vegetable oil for frying
12  boneless chicken breast halves, pounded very thin
1  lemon, cut into wedges

Directions:
Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl. Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer. Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated. Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
Yields: 12 servings

Calories: 268.2
Fat: 8 g
Saturated fat: 1.6 g
Carbohydrates: 25.3 g
Sugars: 6.1 g
Dietary fiber: 1.4 g
Protein: 22.6 g
Cholesterol: 79.4 mg
Sodium: 727.3 mg
Not-Your-Dorm-Room Cup of Noodles
Category: main-dish
By Buckwheat Queen

Protein-rich noodle soup that you can whip up in no time. Add all the ingredients in a portable container and just add water and egg when you are ready to eat.

Ingredients:
3 ounces rice vermicelli noodles
2 ounces cooked chicken, diced
½ cup diced bok choy
⅓ cup shredded carrot
1 tablespoon chopped green onion
1 teaspoon dashi broth powder
1 teaspoon nutritional yeast flakes
1 teaspoon grated fresh ginger
⅛ teaspoon ground black pepper
⅛ teaspoon ground white pepper
⅛ teaspoon red pepper flakes, or more to taste
1 tablespoon tamari soy sauce
1 teaspoon toasted sesame oil
½ teaspoon gluten-free miso paste
1 ½ cups boiling water
1  egg

Directions:
Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid. Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined. Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

Prep time: 20 mins
Total time: 23 mins
Yields: 1 serving

Calories: 602.7
Fat: 18.9 g
Saturated fat: 4.6 g
Carbohydrates: 71.4 g
Sugars: 5.5 g
Dietary fiber: 5.5 g
Protein: 35.9 g
Cholesterol: 230.2 mg
Sodium: 1287.6 mg
Quinoa, Kale & Pomegranate Salad


Ingredients:
lemon juice, sugar, Dijon mustard, yoghurt, olive oil, quinoa, walnuts, kale, fresh parsley leaves, green onions, pomegranate seeds

Directions:
To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.
Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine.
Serve.
J-Man's Pecan Pie


Ingredients:
corn syrup, golden syrup, maple syrup, sugar, butter, eggs, flour, salt, vanilla, pecans

Directions:
Preheat oven to 350 degrees.
Prepare your pie crust according to your favorite recipe or use a refrigerated pie crust.
In a saucepan, add the syrups and sugar and stir gently until the sugar dissolves.  Bring to a slight boil over low heat without stirring (I always seem to stir and it seems fine]. Remove from heat and add butter until melted.
In a large bowl, whisk eggs, flour, salt and vanilla.  Stir in a cup of the slightly cooled sugar mixture to temper the eggs.  When well combined, add the remaining sugar mixture and stir well.  Stir in chopped nuts.  Allow mixture to cool.
Bake 45-50 minutes until center is just set (instant read thermometer should be 200 degrees].
Allow to cool somewhat so center sets.
Kalua Pig in a Slow Cooker
Category: meat-and-poultry
By KIKUKAT

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Ingredients:
1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat.  Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Prep time: 10 mins
Cook time: 20 hrs
Total time: 20 hrs 10 mins
Yields: 12 servings

Calories: 243.2
Fat: 14.7 g
Saturated fat: 4.8 g
Protein: 25.9 g
Cholesterol: 82.4 mg
Sodium: 714.6 mg
Tomato-Stuffed Chicken Rolls


Ingredients:
boneless skinless chicken breast halves, tomatoes, parmesan cheese, asiago cheese, garlic, dried basil, fresh basil, pepper, water, other pastas

Directions:
Preheat oven to 400.
Place each chicken piece between wax paper. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick.
Top chicken with tomato, cheese, garlic, herbs, and pepper. Fold in long sides of chicken and roll into a spiral. Secure with toothpicks.
Spray a 2-quart square baking dish with nonstick spray. Set aside.
In a shallow dish combine egg white and water.
In another shallow dish combine cornflake crumbs and the 3/4 teaspoon herbs.
Dip each roll into the egg mixture, then roll in crumb mixture to coat.
Place coated rolls in prepared dish.
Bake for 20 to 25 minutes or until chicken is tender and no longer pink.
Remove toothpicks. If desired, slice rolls; serve with spaghetti sauce over pasta.
Balsamic Cherry Tomato Onion Conserve


Ingredients:
butter, olive oil, sweet onions, sea salt, sugar, cherry tomatoes, honey, fresh ground black pepper

Directions:
Heat butter and oil in a large skillet over medium-low heat until butter melts; add onion, salt, and sugar and cook, covered, until onions are tender, about 13 to 15 minutes, stirring occasionally.
Uncover, turn heat up to medium high, and cook and stir until onions are a deep golden brown, about 3 to 5 minutes.
Stir in the cherry tomatoes and honey; bring to a boil, then turn heat down to medium-high and boil until tomatoes are soft, about 5 minutes, stirring frequently.
Remove from heat and stir in balsamic vinegar and season with pepper.
Ladle mixture into hot, sterilized jars, leavin 1/4-inch headspace.
Wipe jar rims and apply lids.
Process jars in a boiling water canner for 5 minutes (begin timing once water returns to a boil]; remove jars and cool on wire racks.
Chinese Long Soup


Ingredients:
cabbage, boneless pork, chicken broth, soy sauce, gingerroot, green onions

Directions:
Heat oil in a wok or large skillet over medium high.  Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes.  Add chicken broth, soy sauce, and ginger.  Bring to a boil and reduce heat to low.  Simmer 10 minutes, stirring occasionally.
Add noodles and cook until tender, about 2 to 4 minutes.  Stir in onions (they should curl] and serve.