xiaoxl/recipe_data huggingface dataset:
Roasted Parmesan Potatoes


Ingredients:
white potatoes, seasoning salt, parmesan cheese, pepper, olive oil

Directions:
Preheat oven to 400 degrees.
Wash potatoes and cut into eight wedges, then in half crosswise; rinse the potatoes.
Pat dry or spin in salad spinner.
Place potatoes in bowl and pour olive oil over potatoes, just enough to coat; mix well to make sure all of the potatoes are coated.
In small bowl, combine seasoned salt, Italian seasoning, shredded parmesan cheese, and pepper.
Pour seasonings over the potatoes and mix together.
Line a large jelly roll pan with aluminum foil, and spray the foil with non-stick cooking spray. Pour potatoes into prepared pan.
Bake for 15 minutes at 400 degrees; reduce heat to 350 degrees and bake for an additional 20 minutes, or until potatoes are tender and cheese is browning.
Coconut Sauce
Category: side-dish
By lola

This sweetened coconut milk is used as topping for Inangit (sticky rice).

Ingredients:
1 (14 ounce) can coconut milk
1 cup brown sugar

Directions:
Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 1/4 cup

Calories: 160.8
Fat: 8.4 g
Saturated fat: 7.4 g
Carbohydrates: 22.7 g
Sugars: 21.3 g
Dietary fiber: 0.4 g
Protein: 0.8 g
Sodium: 11.3 mg
Gorilla Bread for Little Monkeys


Ingredients:
butter, cream cheese, sugar, cinnamon, butter, brown sugar

Directions:
Grease a Bundt or tube pan with BUTTER; set aside.
Pre-heat oven to 400*.
Remove biscuits from tube, flattening each round.
Cut cream cheese brick into 30 small squares; set aside.
In a small bowl, mix white sugar & cinnamon; set aside.
Mix melted butter and brown sugar in another small bowl--it will be grainy; set aside.
ASSEMBLE:  place one cheese square into center of each flattened biscuit.
Wrap biscuit dough around each cheese square, pinching edges; roll biscuit ball in dipping cinna-sugar; load into prepared pan.
When you have one layer in the pan, sprinkle about 3 tablespoons of the drizzling butter-sugar mixture over those biscuit balls.
Continue with the next layer & some drizzling mixture, finishing with the drizzling mixture at the top.
Pop the pan into the oven for about 30 minutes -- dough should still be just a teensy doughy (not completely dry].
Flip out of pan immediately; cool.
Best if served while luke-warm.
Strawberry Fool (Ghana)


Ingredients:
strawberry, confectioners' sugar, heavy cream, port wine

Directions:
Sprinkle 1/4 cup confectioner's sugar over 1 cup quartered strawberries.
Beat 1 cup heavy cream w/the wine till the mixture is stiff. Fold whipped cream/wine mixture into strawberries.
Pile high in footed sherbet glasses. Garnish ea w/1 whole strawberry.
Primal Breakfast Casserole


Ingredients:
eggs, pork sausage, onion, green bell pepper, tomatoes, heavy cream

Directions:
Brown pork sausage over medium heat, drain (and save fat to cook with later that day!] and let cool a bit.
Scramble 12 eggs in a large bowl.
Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
Add cream.
Add 1-2 cups of shredded cheddar (shred it yourself and you won't be eating the potato starch they use to keep pre-shredded cheese from sticking. who cares if it sticks? It's cheese!].
Finally add the slightly cooled off cooked sausage.
Mix well, cover, and refrigerate overnight.
Heat oven to 325.
Use butter to grease the 13x9 casserole dish and spread the mixture evenly in the dish.
Bake for 50-55 minutes.
Serve with bacon!
Les Fougeres Butter Roasted Almonds With Cranberries and Sea Sal


Ingredients:
butter, dried cranberries, sea salt

Directions:
Toss almonds with the melted butter to coat, adding sea salt to taste.
Spread out on a parchment lined baking sheet and roast at 325F until golden brown, about 12 minutes, stirring occasionally.  Cool completely then mix with dried cranberries and a little more sea salt to taste.
Store in an airtight container at room temperature.
Kimchi With Red Cabbage and Brussels Sprouts


Ingredients:
red cabbage, Brussels sprouts, carrots, gingerroot, garlic cloves, green onion, kosher salt, crushed red pepper flakes, anchovy fillets, fish sauce, rice vinegar, sugar

Directions:
Using a mandoline, slice Brussels Sprouts and carrots, using a cut-proof glove for safety.
Dissolve salt in a large bowl with 5 cups of warm water. Add cabbage, Brussels Sprouts, carrots, and green onion to the bowl and soak for 1 hour.
While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
Drain vegetables using a sieve set over a bowl, reserving brined juices.
Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into glass jars (an old pickle jar works perfectly for this].
Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Honeyed Yogourt Fruit Salad


Ingredients:
bananas, seedless grapes, melon, fresh strawberries, raspberries, kiwi fruits, plain yogurt, liquid honey, lemon juice, vanilla extract

Directions:
Prepare fruit salad just before serving. Gently combine all ingredients in large bowl. Divide among 4 dessert bowls and drizzle with Yogourt and Honey Sauce.
Yogourt and Honey Sauce:
Sauce is best when prepared in advance. In bowl, mix all ingredients. Chill for 1 to 2 hours before serving.
Nif's Creamy Macaroni and Cheese (Bake or No Bake)


Ingredients:
pasta, water, chicken bouillon, butter, all-purpose flour, garlic powder, seasoning salt, black pepper, skim milk

Directions:
Preheat oven to 375°F.
Bring water to a boil and add chicken bouillon. Cook pasta in water for 1-2 minutes LESS than the package instructs. You want it to be more al dente than what you would typically cook it to.
Meanwhile, add butter, flour, garlic powder, seasoned salt and pepper to a saucepan. Stir together until butter is fully melted. Whisk in milk and stirring constantly, bring to a boil. Remove from heat and stir in cheese until melted. Set aside.
Strain pasta when done. Return to pot and stir in cheese sauce.
Spray 4 litre (4 quart] casserole dish and pour in pasta and cheese sauce.
Sprinkle breadcrumbs over top and bake for 20 minutes.
*** If you don't want to bake this, cook pasta to desired doneness, mix with sauce and serve.
Kamikaze Shots for a Crowd
Category: drinks
By itsnotgracie

A basic kamikaze shooter recipe.

Ingredients:
6 fluid ounces vodka
3 fluid ounces lime juice
3 fluid ounces triple sec

Directions:
Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 shots

Calories: 90.8
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 5.9 g
Sugars: 4.7 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 1.2 mg
Grilled Salmon
Category: main-dish
By Nanasnthakchen

My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!

Ingredients:
½ cup olive oil
¼ cup lemon juice
4  green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
3 pounds salmon fillets

Directions:
Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade. Preheat grill for medium heat and lightly oil the grate. Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 411.9
Fat: 25.7 g
Saturated fat: 4.4 g
Carbohydrates: 1.8 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 41.8 g
Cholesterol: 97.4 mg
Sodium: 299 mg
Scalloped Scallops


Ingredients:
butter, eggs, salt, pepper, Tabasco sauce, bay scallops

Directions:
Melt butter in a saucepan.
Stir in the cracker crumbs, eggs; and remove from the heat.
Preheat oven to 350°F.
Butter a 2 quart casserole and put in the cracker crumb mixture and scallops in alternating layers, with crumbs on top.
Bake for 30 minutes.
Serve from casserole.
Oregano-Lemon Chicken
Category: meat-and-poultry
By samanathon

This recipe is easy and always a crowd pleaser!

Ingredients:
3 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried oregano

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts. Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 276.6
Fat: 6.9 g
Saturated fat: 1.6 g
Carbohydrates: 7.2 g
Sugars: 6 g
Dietary fiber: 0.3 g
Protein: 44.3 g
Cholesterol: 117.2 mg
Sodium: 96.6 mg
Magic Cleaner


Ingredients:
"white vinegar"

Directions:
"Add 8-1/2 ounces of dawn soap to two spray bottles.  Heat vinegar in microwave until hot and pour 12 pounces into each bottle.  Put the lid on and gently shake to incorporate. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Try using it on pots/pans/casserole dishes to remove stubborn baked on foods.  I also use it on my grill - it really helps cut the grease!  Just spray it on, scrub, rinse and be amazed. For tough soap scum build-up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse."
Chicken Rangoon
Category: appetizers-and-snacks
By Suzanne Frideres

I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 dash Worcestershire sauce, or to taste
1 dash soy sauce, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 cup chopped cooked chicken
1 (16 ounce) package wonton wrappers
peanut oil for frying

Directions:
Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C). Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated. Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 497.6
Fat: 28.1 g
Saturated fat: 10.6 g
Carbohydrates: 44.6 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 16 g
Cholesterol: 66 mg
Sodium: 563.4 mg
Chicken, Cashews, Red Pepper and Scallion Stir Fry


Ingredients:
cornstarch, soy sauce, boneless skinless chicken, cashews, soy sauce, chicken broth, sherry wine, sugar, scallion, crushed red pepper flakes, rice, water chestnuts

Directions:
Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
Chicken Marinade  --  In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine.   Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
Cashews  --  This only takes a few minutes.  In the same large pan you are going to cook the chicken in (I prefer non stick], add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often]. Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
Sauce  --  In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
Rice  --  Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
Chicken  --  Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done.  Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have] and sesame oil (don't leave out the sesame oil (it gives this dish great flavor] and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute  --  this will thicken it up quickly.
Serve  --  Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner.  ENJOY!
Note: Time to make includes marinating.
Smoked Turkey and Spring Pea Fettuccine
Category: world-cuisine
By Chef John

This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
6 ounces smoked turkey, cut into strips
1 ¾ cups heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
8 ounces fettuccine
½ cup green peas
2 tablespoons chopped fresh tarragon leaves
1 teaspoon lemon zest
1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided

Directions:
Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute. Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain. Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

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

Calories: 661.3
Fat: 44.4 g
Saturated fat: 25 g
Carbohydrates: 49.2 g
Sugars: 3.1 g
Dietary fiber: 2.8 g
Protein: 18.9 g
Cholesterol: 158.6 mg
Sodium: 475.8 mg
Oatmeal Crispies


Ingredients:
butter, brown sugar, granulated sugar, eggs, vanilla, flour, salt, baking soda, quick-cooking oats, coconut

Directions:
Thoroughly cream butter and sugars. Add eggs and vanilla, beat well. .
Whisk dry ingredients together and mix into creamed mixture. Add oats and coconut; mix well.
*Chill dough for an hour. Shape into balls, flatten each ball slightly with a glass dipped in sugar. Bake at 350 degrees for 10 minutes.
*If you are in a big hurry, and really must skip the chilling step…add some more flour, probably about ½ cup. And don’t press them with a glass. The cookies will tend to flatten out more…but if you’re in a hurry, ya’ do what ya’ gotta do, right?
Savory Sausage and Sauerkraut Skillet


Ingredients:
butter, margarine, onion, green pepper, apple, brown sugar, caraway seed, sauerkraut, smoked sausage, kielbasa

Directions:
Melt butter in skillet., Add onion and green pepper., Cook until tender., Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut., Mix well., Place sausage on top of sauerkraut mixture., Cover., Cook over medium-low heat for 40 minutes.
Morning Joe Smoothie
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Breakfast in a glass never tasted so good! Keep a few frozen bananas on hand for a quick smoothie.

Ingredients:
1 ¼ cups Almond Breeze Original almondmilk
1 ½ teaspoons instant espresso powder
1 small frozen banana, cut into chunks
2 tablespoons quick cooking oats

Directions:
Add all ingredients to blender container or smoothie maker. Cover; blend 15 to 20 seconds or until smooth. Pour into glass. If desired, sprinkle with an additional pinch of espresso powder.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie
Shrimp and Shallot Linguini from Trader's Joes


Ingredients:
shrimp, shallots, butter, olive oil, garlic, black pepper, lemon juice, fresh parsley, linguine

Directions:
Mix melted butter, olive oil, shallots, garlic, pepper, parsley and lemon juice in a bowl.
Toss shrimp into mixture.
Heat skillet on medium.
Pour shrimp mixture into skillet and saute until shrimp turn pink in color.
Serve over linguini noodles.
Cream Cheese Pumpkin Roll


Ingredients:
eggs, sugar, pumpkin, cinnamon, self-rising flour, walnuts, margarine, cream cheese, vanilla, confectioners' sugar

Directions:
Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
Bake at 350 degrees F for 15 minutes.
Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side] up into a log, waxpaper, towel, and all.
Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
*OR freeze for later use. :].
7 Layer Bar


Ingredients:
butter, graham crackers, chocolate chips, coconut, walnuts

Directions:
Heat oven at 350°F
Melt butter and mix in graham crackers. Pat down evenly in a 13 x 9 pan (ungreased]. Layer chocolate chips, coconut, butterscotch chips and walnuts. Drizzle condensed milk over top.
Bake 30 minutes. Cool completely then cut into bars.
Cinnamon Sugar Crisps
Category: desserts
By KELLYNDOUG

This is the easiest, yummiest snack around. It definitely satisfies a sweet tooth.

Ingredients:
32  (3.5 inch square) wonton wrappers
1 ½ tablespoons margarine, melted
3 tablespoons cinnamon sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one. Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 32 servings

Calories: 32.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 5.8 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 0.7 mg
Sodium: 51.6 mg
Crispy and Tender Baked Chicken Thighs
Category: meat-and-poultry
By Nicole Burdett

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Ingredients:
cooking spray
8  bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Arrange chicken thighs on prepared baking sheet. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 189.8
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 19.2 g
Cholesterol: 71 mg
Sodium: 177.5 mg
Carolina Mustard Barbecue Sauce


Ingredients:
prepared yellow mustard, honey, light brown sugar, distilled white vinegar

Directions:
Combine the mustard, honey, sugar and vinegar in a saucepan and whisk to mix.
Bring to a simmer over low heat and cook gently, uncovered, until richly flaovred, about 5 minutes, whisking from time to time.
Remove from heat and season to taste with salt and pepper.
Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.
Rhubarb and Orange Marmalade


Ingredients:
rhubarb, brown sugar, oranges, cinnamon sticks

Directions:
Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
Remove cinnamon sticks before pouring into sterilized glass jars and seal.