xiaoxl/recipe_data huggingface dataset:
Sausage and Hash Browns Bake


Ingredients:
bulk pork sausage, cheddar cheese, sour cream, onion, green bell pepper, red bell pepper, shredded hash brown potatoes

Directions:
In a large fry pan, crumble and cook sausage until thoroughly browned., Drain grease out of pan, then further drain sausage on paper towel lined plate., In a bowl, mix together 1 3/4 cup cheese and the next 7 ingredients., Add potatoes and fold in gently., Spread half of potato mixture into a greased shallow 3-quart casserole dish., Top with sausage then remaining potatoe mixture., Sprinkle with remaining cheese., Cover with foil and bake at 350 degrees for 45 minutes., Uncover and bake 10 minutes more or until heated through and bubbly.
Peaches-N-Cream Martini


Ingredients:
"vanilla vodka"

Directions:
Note: to make fresh peach puree, blend together the flesh of 2 ripe, peeled peaches with about ¾ oz simple syrup (made with 1 part sugar-1part water].
Combine the vodka, peach schnapps, peach puree, and light cream in a cocktail shaker filled with ice.
Shake moderately; strain into a chilled martini glass.
Moist Banana Pumpkin Bread


Ingredients:
brown sugar, white sugar, eggs, canned pumpkin, flour, baking soda, baking powder, salt, cinnamon, nutmeg, clove, allspice, milk

Directions:
Preheat oven to 350°F.
Mix together sugars, oil and eggs.
Add mashed banana, pumpkin, and milk (or yogurt].
Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go.
Add nuts if desired.
Pour into a greased loaf pan, leaving about an inch of room at the top.
Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack. Enjoy!
Rosemary Pull-Apart Dinner Rolls
Category: bread
By Chef John

As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Ingredients:
1 package active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
1 cup milk
4 tablespoons unsalted butter
2 cups all-purpose flour
1 tablespoon honey
1 teaspoon salt
2 teaspoons minced fresh rosemary leaves
½ cup all-purpose flour, or as needed
2 tablespoons olive oil
1  egg
1 teaspoon milk
coarse sea salt to taste

Directions:
Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top. Lightly beat egg with 1 teaspoon milk in a small bowl. Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes. Bake in the preheated oven until golden brown, about 20 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 55 mins
Yields: 3 dozen

Calories: 57.1
Fat: 2.4 g
Saturated fat: 1.1 g
Carbohydrates: 7.5 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 8.5 mg
Sodium: 78.5 mg
Betty's Microwaved Potato, Pumpkin & Kumara Mash


Ingredients:
potatoes, pumpkin, kumara, cream cheese, onion powder

Directions:
Peel and cook vegetables on high in microwave proof dish for about 10 minutes or until soft (depending on power of microwave, mine is 1200 watts].
Drain excess liquid off vegetables and mash well with cream cheese and seasoning.
Shrimp Florentine with Zoodles
Category: world-cuisine
By bgardiner2

Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.

Ingredients:
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2  zucchini, cut into noodle-shape strands
½ large yellow onion, minced
1 tablespoon chopped garlic
½ teaspoon kosher salt
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl. Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 229.2
Fat: 13.4 g
Saturated fat: 6.3 g
Carbohydrates: 7.1 g
Sugars: 2.2 g
Dietary fiber: 2.3 g
Protein: 21 g
Cholesterol: 195.5 mg
Sodium: 780.7 mg
Mojito Pork Chops With Mandarin Orange & Arugula Salad


Ingredients:
mint, mandarin oranges, limes, shallot, honey, baby arugula, olive oil, black pepper

Directions:
Preheat oven to 375°F. Drain mandarin oranges and reserve juice. Zest limes, cut in half and juice. Stem and coarsely chop mint. Peel shallot and thinly slice. Pat pork chops dry and season both sides with half the lime zest and a pinch of pepper.
Place reserved mandarin orange juice, half the lime juice, all of the olive oil except for what is needed for the pan to cook the pork chops, honey, mint (reserve a pinch for garnish], remaining lime zest and a pinch of pepper in a large mixing bowl. Mix thoroughly; set aside 1 tablespoon dressing for each pork chop.
Heat 1-2 teaspoon olive oil in a pan over medium heat. Place pork chops in pan and cook until golden brown, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.
Place baking sheet in oven and roast until pork chops reach a minimum internal temperature of 145°F, 8-10 minutes. Rest 5 minutes. While pork chops rest, make salad.
Stir dressing to recombine. Add arugula, mandarin oranges and shallots (to taste] to dressing. Toss to coat. Plate dish as pictured, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!
Oatmeal Applesauce Bread
Category: bread
By ARVILLALAR

Applesauce is the reason this bread is so moist and tender. It's a snap to make in your bread machine too!

Ingredients:
⅔ cup warm water
2 ¼ cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 teaspoon salt
1 tablespoon butter
¼ cup rolled oats
¼ cup applesauce
½ teaspoon ground cinnamon
1 (.25 ounce) package active dry yeast

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

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 118
Fat: 1.5 g
Saturated fat: 0.7 g
Carbohydrates: 22 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 2.7 mg
Sodium: 204.9 mg
Magic Reindeer Food


Ingredients:
"oatmeal"

Directions:
We mixed it all together in a gallon sized freezer bag.
Pour into baby food jars (all the way to the top] and take them home.
Then on Christmas eve, just as the sun started to go down, we take it outside and sprinkle in the front yard.
Make sure to sprinkle it all. (I suppose the more you use the prettier it would be when the moon light hits it, but it sure was pretty on top of the snow!].
(Merry Christmas].
Salsa Salad


Ingredients:
diced tomato, sweet onion, mild green chili, cilantro, lime, juice of, salt, pepper

Directions:
Mix all ingredients and chill., Add queso blanco or tuna for a low carb lunch.
Simple & Delicious Penne Alla Checca


Ingredients:
penne pasta, firm ripe tomatoes, basil leaves, fresh oregano, fresh thyme leave, minced garlic cloves, extra virgin olive oil, mozzarella cheese, parmesan cheese

Directions:
Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
Cut the mozzarella cheese into 1/2 inch cubes.
When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
Drain pasta.
Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
Plate, sprinkle some parmesan cheese on top and enjoy!
Sloppy Joe Loaf


Ingredients:
onion, tomato sauce, flour, dried basil leaves, dried oregano leaves, fennel seed, mozzarella cheese

Directions:
Heat oven to 350*F.  Spray cookie sheet and large skillet with nonstick cooking spray.  In sprayed skillet combine ground beef and onion; cook until beef is thoroughly cooked, stirring.  Drain.
Add tomato sauce, flour and spices.  Mix well.  Reduce heat to medium low and simmer 5 minutes.  Remove from heat.
Meanwhile, remove dough from can and place on lightly floured surface.  Cut loaf in half lengthwise. Roll each half to form a 16 X 4 inch rectangle.  Place 1 dough rectangle on sprayed cookie sheet, being careful not to change shape.
Stir 1/2 cup of the cheese into the gorund beef mixture.  Spoon and spread mixture over dough rectangle.  Sprinkle with remaining cheese; top with remaining dough rectangle.
Bake at 350*F for 25 to 30 minutes or until golden brown.
Cut in slices to serve.
Note* if you wish you may substitute your own bread dough recipe for the refrigerated dough.  This is what I do as I can't get the refrigerated dough over here.
Grilled Asparagus Steak Bundles
Category: trusted-brands-recipes-and-tips
By France C

These steak rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic CIO.

Ingredients:
½ pound thin skirt steak, trimmed of excess fat
1 tablespoon Montreal steak seasoning
½ pound thin asparagus spears, trimmed
1 teaspoon olive oil
salt and ground black pepper to taste
⅓ cup grated Parmesan cheese
½  jarred roasted red pepper, cut into six 1/2-inch strips
6  toothpicks
1 tablespoon grated Parmesan cheese, or to taste

Directions:
Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator. Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting. Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper. Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate. Reheat oven to Medium-High on "Grill" setting. Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip. Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick. Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 251.7
Fat: 15.4 g
Saturated fat: 6.6 g
Carbohydrates: 7.1 g
Sugars: 2.2 g
Dietary fiber: 2.6 g
Protein: 22.2 g
Cholesterol: 49.6 mg
Sodium: 1924.6 mg
Spicy Peanut Butter Cookies


Ingredients:
butter, peanut butter, sugar, brown sugar, egg, ground ginger, cream of tartar, vanilla, flour, baking soda, salt, cinnamon, cinnamon, sugar

Directions:
Cream butter, peanut butter, sugars, egg and vanilla. Blend all the dry ingredients. Add to creamed ingredients. Shape into 1-inch balls and coat in cinnamon/sugar coating mixture. Place on an ungreased cookie sheet 1 to 2 inches apart.
Bake at 375F for 10 - 13 minutes.
Healthy Angel Biscuits


Ingredients:
soymilk, vinegar, unbleached all-purpose flour, white whole wheat flour, instant yeast, baking soda, baking powder, sea salt, sugar, vegetable shortening, water

Directions:
Mix the vinegar with the soy milk and set aside.
Combine all dry ingredients.
Cut in shortening.
Make well in center and pour in soymilk and water and incorporate into mixture until dough forms.
Gently knead dough for a couple of minutes until smooth.
Roll out dough and cut circles. Fold circles in half and place on greased baking sheet.
Bake at 400 F  for 15 to 18 minutes or until golden on top.
Serve with butter or Margarine (like Earth Balance] and jam and enjoy!
Turkey Swedish Meatballs
Category: meat-and-poultry
By FoodieGeek

I came up with this recipe as a way to lighten up the original dish. Nobody in my family even realized they were eating turkey! Serve over egg noodles if desired.

Ingredients:
cooking spray
1 teaspoon olive oil
½ cup minced onion
2 cloves garlic, minced
1 pound lean ground turkey
½ cup dry bread crumbs
1  egg
1 tablespoon Worcestershire sauce
1 ½ teaspoons dried parsley
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
1 (14.25 ounce) can low-sodium beef broth
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 ½ teaspoons dried parsley
¼ teaspoon ground black pepper
1 pinch salt to taste
¼ cup light sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray. Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes. Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish. Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved. Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 47 mins
Total time: 1 hr 17 mins
Yields: 4 servings

Calories: 327.1
Fat: 14.4 g
Saturated fat: 4.3 g
Carbohydrates: 20 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 29.3 g
Cholesterol: 136 mg
Sodium: 342.1 mg
Cilantro Lime Dressing
Category: side-dish
By Isabel

I wanted to reproduce the cilantro lime dressing from el Pollo Loco®. I have been on a poblano pepper kick lately, so here is my version.

Ingredients:
3  poblano peppers, halved lengthwise and seeded
1 teaspoon vegetable oil, or as needed
1 cup mayonnaise
3 tablespoons lime juice
2 cloves garlic
1 cup roughly chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat poblano peppers with vegetable oil and place on a baking sheet. Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers. Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 cups

Calories: 105.5
Fat: 11.3 g
Saturated fat: 1.7 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 5.2 mg
Sodium: 90.4 mg
Curried Veggie Samosa


Ingredients:
whole wheat flour, salt, water, potatoes, minced garlic cloves, green peas, carrot, garam masala, curry powder

Directions:
DOOUGH:.
MIx flour and salt.
Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook].
Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer].
Cover and let stand 15-20 minutes.
Knead again for about 5 minutes until smooth and elastic.
Form into a long 1 1/2" diameter "rope".
Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
FILLING:.
Boil potatoes and mash.
Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.
Napoleon's Chicken Marengo


Ingredients:
chicken pieces, chicken breasts, salt, black pepper, flour, olive oil, garlic clove, onion, tomatoes, canned tomato, cooking sherry, chicken broth, shrimp, butter, olive oil, parsley, eggs

Directions:
Salt and pepper chicken and pat in seasonings.
Heat olive oil to med-high.
Dredge chicken in flour and add to heated oil.
Brown on both sides, about 3 minutes each side.
Place browned chicken on papertowels
In same skillet, saute onions 10 minutes.
After five mins add minced garlic.
Add tomatoes, wine, and stir until bubbly.
Lower heat to a low simmer.
Return chicken pieces to skillet.
Simmer for 1 hour if using dark meat, 45 mins if using breasts.
Check chicken at 15 min intervals.  If too dry, add 1/3 C Chicken Broth (or to your liking].
At first 15 min interval, taste sauce and S& P to your taste.
Preheat oven to 400 degrees.
Add mushrooms and shrimp to simmering chicken at 50 mins or 35 mins, respectively, assure shrimp is simmering in sauce until just pink.
Butter slices of bread or drizzle olive oil and toast in preheated oven (3-5 mins].
Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
Add 2-3 shrimp on top or around chicken.
Sprinkle a little parsley on each serving (optional].
Fry eggs in olive oil or bacon grease, Sunny side up (eggs optional].
Place egg by side of chicken serving, S&P to taste.
Meatloaf Roll


Ingredients:
spinach, hamburger, eggs, ketchup, milk, salt, pepper, oregano, ham, mozzarella cheese

Directions:
Mix hamburger, eggs, bread crumbs, ketchup, salt, pepper and oregano.
Spread flat on a sheet of aluminum foil.
Top with spinach; spread flat.
Top with layer of ham; roll up mixture (don't roll up with aluminum foil] and seal foil around roll.
Cook at 350°F for 45 minutes.
Open up pocket, place cheese on and return to oven until cheese is melted.
Crusty Dill-Garlic Salmon


Ingredients:
lemon juice, dry white wine, olive oil, salmon fillets, dill weed, cayenne pepper, olive oil, lemon juice

Directions:
Combine lemon juice, wine, olive oil and salmon fillets in a large ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
Remove salmon fillets from bag and discard marinade; place fillets in a lightly oiled baking dish; toss bread crumbs, spices, olive oil, and lemon juice together in a small bowl; spread crumb mixture evenly over top and sides of salmon, pressing lightly to hold crumbs in place.
Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
Grilled Salmon With Basil Oil


Ingredients:
basil, olive oil, salt, fresh ground pepper, salmon steaks, salmon fillets

Directions:
Heat a grill pan over medium high heat.
Combine basil, olive oil, salt and pepper in a small bowl.  Brush evenly over salmon pieces, tops and bottoms.
Place salmon into pan and cook until browned on one side.  Turn and cook until center is barely translucent in the center, about 10 minutes total.
Shortbread Sugar Cookie Bars
Category: desserts
By southrncomfrt33

These shortbread sugar cookie bars are an easy, tasty variation on the traditional cookie.

Ingredients:
2 cups all-purpose flour
1 cup butter, softened
½ cup confectioners' sugar
¼ teaspoon salt
¼ teaspoon baking powder
2 tablespoons cinnamon sugar, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar. Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 bars

Calories: 179.8
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 17.4 g
Sugars: 3.9 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 30.5 mg
Sodium: 126 mg
Broccoli Bacon Salad


Ingredients:
fresh broccoli, bacon, red onion, sunflower seeds, dried cherries, mayonnaise, vinegar, sugar

Directions:
Fry bacon and pat grease into paper towels and crumble.
Wash and chop broccoli into bite-size pieces (discarding stems, using flowerets].
Slice small onion and combine with broccoli, crumbled bacon, sunflower seeds and cherries.
Whisk mayonnaise, sugar and vinegar together until sugar dissolves.
Pour over broccoli mixture, mix and serve or refrigerate for later use.
*Can increase/decrease cherries depending on how much broccoli you have. Healthy and delicious!
Tangy Cranberry Mustard


Ingredients:
jellied cranberry sauce, mustard, brown sugar

Directions:
Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
Pour into airtight container (jar or tupperware] and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.