xiaoxl/recipe_data huggingface dataset:
Moroccan-Spiced Pork Chops and Fruity Couscous


Ingredients:
ground cinnamon, ground cumin, ground coriander, harissa, boneless pork chops, olive oil, couscous, fat-free chicken broth, cinnamon, turmeric, cilantro

Directions:
Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.] Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.
Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
Bring broth to boil in a medium saucepan.  Add 1/4 teaspoon of cinnamon, turmeric and couscous.  Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes.  Fluff couscous and mix in the apricots and cilantro.
Serve chops on top of the couscous.
Cooking time includes the time to marinade the meat.
Vegan Pancakes
Category: breakfast-and-brunch
By NICDELIS

This batter makes light, fluffy, and delicious pancakes.  I have been making them for years and everyone that tries them wants the recipe.

Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups water
1 tablespoon oil

Directions:
Sift the flour, sugar, baking powder, and salt into a large bowl.  Whisk the water and oil together in a small bowl.  Make a well in the center of the dry ingredients, and pour in the wet.  Stir just until blended; mixture will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 9 pancakes

Calories: 263.6
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 48.9 g
Sugars: 8.5 g
Dietary fiber: 1.4 g
Protein: 5.4 g
Sodium: 716.7 mg
Baked Potato Poppers #SP5


Ingredients:
"bacon"

Directions:
Heat oven to 450 degrees.  Line a baking sheet with foil and place a metal rack on top.
In medium bowl mix potatoes and cheese together.  Halve jalapenos lengthwise and remove seeds and membrane.  Fill jalapenos with potato mixture and wrap with one half bacon slice.
Place peppers on rack and bake 20 minutes or until bacon is crispy.
Oyster Shooter


Ingredients:
vodka, horseradish

Directions:
Pour Vodka over Ice., Place oyster and liquid in a large shot glass., Spoon cocktail sauce over oyster., Spoon hot sauce or horseradish over cocktail sauce., Strain vodka over all., Serve.
Fried Irish Cabbage with Bacon
Category: side-dish
By cmarten

Cabbage fried in bacon grease with bacon.

Ingredients:
1 (12 ounce) package bacon
¼ cup bacon drippings
1 small head cabbage, cored and finely chopped
ground black pepper to taste

Directions:
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

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

Calories: 220
Fat: 17.8 g
Saturated fat: 6.5 g
Carbohydrates: 7.3 g
Sugars: 3.8 g
Dietary fiber: 3 g
Protein: 8.5 g
Cholesterol: 30 mg
Sodium: 467.6 mg
Lemon and Poppy Seed Melt Away Cookies


Ingredients:
butter, granulated sugar, poppy seed, baking soda, milk, lemon peel, vanilla, flour, powdered sugar

Directions:
In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
Add granulated sugar, poppy seeds, and baking soda and beat until combined.
Beat in egg yolk, milk, lemon peel, and vanilla until combined.
Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
Divide dough in half.
Shape each half into 9 inch long roll.
Wrap both "logs" in plastic wrap.
Chill in refrigerator for 4 or more hours (up to 24].
Using a sharp knife (or string/dental floss] cut dough into 1/2 inch slices.
Place slices 1 inch apart on ungreased baking sheet.
Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely.  When completely cool, shake cookies in powdered sugar one more time.
Mango Habanero BBQ Sauce


Ingredients:
fresh mango, habanero peppers, garlic cloves, tomato sauce, molasses, honey, apple cider vinegar, lime juice, tamari, ginger, sugar, onion powder, mustard powder, kosher salt, fresh ground black pepper

Directions:
Combine all the ingredients in a pot and bring to a boil.
Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.
Chinese Stir Fried Lamb With Chilli


Ingredients:
lamb, fresh ginger, garlic cloves, light soya sauce, dry sherry, oyster sauce, water, cornflour

Directions:
Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
Blanche asparagus and broccoli for two minutes before adding to the other vegetables.  Add the chili, crushed; place to one side,.
Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce.
Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding.
Heat wok; add half of the oil.  Stir fry the vegetables and place in warm oven.
Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
Toss the vegetables in and quickly stir.
Serve separately with noodles of your choice.
German Cookies


Ingredients:
brown sugar, salt, eggs, cinnamon, flour, baking soda, walnuts

Directions:
Cream brown sugar and lard.
Add egg.
Sift dry ingredients
Add to creamed mixture.
Cut walnuts with knife but don't chop.
(I don't see the reasoning behind this,  but that's how recipe reads.].
Form into long rolls.
Let stand all night in cool place in refrigerator.
Cut into thin rounds.
Bake in 350 degree oven (directions say moderate oven] for 10 minutes.  I'm guessing time until the cookies brown, guys.
Orzo With Lemon and Parsley


Ingredients:
salt, orzo pasta, butter, parmesan cheese, lemon zest, lemon juice, fresh parsley

Directions:
For a version that is not quite so rich, you may omit the Parmesan cheese.
In a large saucepan, bring 1 quart of water to a boil.
Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
Serve immediately.
Spaghetti With Olive-Walnut-Bolognese


Ingredients:
walnuts, onion, green olives, carrots, minced beef, olive oil, tomato paste, sage, red wine, salt, pepper, nutmeg, parmesan cheese, spaghetti

Directions:
Preheat oven to 200°C/390°F
Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
Rub the nuts in a clean kitchen towel until most of the skin is removed.
Chop the nuts roughly.
Keep 1 or 2 tbsp of the nuts for garnish.
Peel the onion and finely chop it.
Slice the olives.
Peel the carrots and finely cube them.
Heat a skillet.
When hot, add the minced beef and fry it for 3-4 minutes.
Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is].
Fry for 2-3 minutes, stirring frequently.
Add red wine and stock and cook for 30 minutes.
Stir from time to time and check if you need to add more liquid.
The finished product should be a thick sauce.
Season with salt, pepper and nutmeg.
Remove the sage sprig.
Mix reserved nuts with Parmesan.
Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
Drain them well.
Add spaghetti to the sauce and mix well.
Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping. Enjoy!
Nuts and Pears Cheesecake


Ingredients:
flour, walnuts, pears, gruyere, swiss cheese, milk, eggs, salt

Directions:
Roll out the dough (10-11 inches depending on you pie pan ] on a floured surface and transfer the dough to the pie pan.
Preheat the oven at 350°F/180°C.
Place pear slices on the dough and distribute the walnuts on them.
Top with the grated cheese.
In a bowl wish together milk with egg and add pepper, nutmeg and salt to taste (be careful with salt as the cheese is salted as well].
Poor the egg mix on over the cheese.
Bake about 40 minutes in the middle of the oven at 350°F/180°C and serve warm.
Lemon Cookies


Ingredients:
butter, sugar, egg, vanilla, lemon zest, lemon juice, salt, baking powder

Directions:
Preheat oven to 400 degrees., Cream butter and sugar. Mix in egg, vanilla, lemon zest and lemon juice., Add sifted flour, salt, baking powder., Form dough on in plastic wrap in a log 2-3" in diameter. Chill., Remove from fridge and slice into 1/4" pieces., Place on greased cookie sheets. Bake at 400 degrees for 8 to 10 minutes.
Pan Seared T-Bone Steak


Ingredients:
kosher salt, black pepper, canola oil

Directions:
Preheat the oven to 450 degrees F.
A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat.
Pat steak dry and season generously with salt and pepper.
Add oil to hot skillet and when it begins to smoke add steak.
Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
Transfer skillet to the oven.
Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
Transfer steak to a cutting board and let it rest for 10 minutes. (This is a very important step!].
Cut steak from the bone and carve meat across the grain.
Perfect Cauliflower Fritters
Category: fruits-and-vegetables
By mumof2

This is one of mums recipe's that everyone just loves. It's versatile as you can add just about any vegetable. Perfect as an appetizer.

Ingredients:
½ small head cauliflower, broken into florets
3 slices cooked bacon, chopped
3  green onions, chopped
salt and ground black pepper to taste
1 cup all-purpose flour
1 cup milk
1  egg, beaten
1 tablespoon grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper. Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

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

Calories: 119.6
Fat: 2.1 g
Saturated fat: 1 g
Carbohydrates: 19.6 g
Sugars: 2.7 g
Dietary fiber: 1.3 g
Protein: 5.4 g
Cholesterol: 35 mg
Sodium: 49.3 mg
Cinnamon Swirl Bread


Ingredients:
active dry yeast, water, milk, granulated sugar, eggs, unsalted butter, salt, all-purpose flour, ground cinnamon

Directions:
In a large bowl, dissolve yeast in warm water, then add the milk, 1/2 cup of the sugar, eggs, butter, salt & 2 1/2 cups of the flour, beating until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface, then knead for 6 to 8 minutes or until smooth & elastic.
Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place about 1 hour or until doubled.
Grease two 9"x5" loaf pans.
Punch dough down, then divide in half. Roll each half into an 18"x8" rectangle.
In a small bowl, combine cinnamon & remaining 1/2 cup of sugar, then sprinkle this cinnamon mixture over the dough, before rolling each rectangle up from a short side. Pinch the seam to seal the dough.
Place seam side down in the prepared loaf pans, then cover them & let rise until doubled, about 1 1/2 hours.
Preheat the oven to 350 degrees F & bake the loaves for 30-35 minutes or until golden brown.
Remove from pans & cool on wire racks.
Italian Cannelloni


Ingredients:
olive oil, onion, garlic, ground beef, ground pork, parmesan cheese, milk, eggs, oregano, pepper, butter, margarine

Directions:
In oil in a  large frypan, cook and stir onion, garlic until the onion is tender.
Add beef and pork and continue cooking until beef is brown.  Remove from heat and drain excess oil.
Mix in half the parmesan cheese, cream, eggs and seasonings.
When cool enough to handle, stuff uncooked cannelloni noodles with mixture.  Spread a thin layer of sauce on the bottom of a 3.5 litre pan.  Arrange stuffed cannelloni in a single layer and pour remaining sauce over, being certain to cover all the pasta.
Sprinkle with the remaining parmesan and dot with butter.
Cover with foil and bake at 375 F for 55 -60 minutes or until tender when pierced with a fork.  (during last 10 minutes shredded mozzeralla can be sprinkled on top and the foil removed if desired.].
Tomato, Mint and Red Onion Salad


Ingredients:
cherry tomatoes, red onion, mint, extra virgin olive oil, lemon, lemon, salt, pepper

Directions:
Slice tomatoes in half and place in bowl., Add onion and mint to tomatoes and mix., Drizzle with olive oil and lemon juice., Sprinkle the lemon zest on top., Salt and pepper to taste., Let salad marinate for 20 minutes before serving.
Authentic Pad Thai


Ingredients:
extra firm tofu, bean sprouts, garlic cloves, shallot, peanuts, fish sauce, sugar, tamarind pulp, preserved turnip, egg, shrimp, lime wedges

Directions:
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.
Julienne tofu and cut into pieces 1 inch long.
Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
Rinse the bean sprouts and save half for serving fresh.
Mince shallot and garlic together.
Heat the oil in a wok on high.
Fry the peanuts until toasted and remove them from the wok.
Add shallot, garlic and tofu and stir them until they start to brown.
The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add shrimp and stir for a minute.
Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.
Chocolate Macaroon Cake--Da Bomb!


Ingredients:
sugar, flaked coconut, all-purpose flour, eggs, sugar, butter, sour cream, vanilla extract, brewed coffee, buttermilk, all-purpose flour, baking soda, salt, butter, confectioners' sugar, milk

Directions:
In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.
In a large bowl, beat the egg whites on medium until soft peaks form.  Gradually in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.
In another large bowl, cream shortening and remaining sugar until light and fluffy. Add the egg yolks, sour cream and vanilla; beat until creamy. Combine coffee and buttermilk.  Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture.  Beat until combined.  Fold in beaten egg whites.
Pour half of the batter into an ungreased 10-inch tube pan with removable bottom.  Drop coconut filling by spoonfuls over batter. Top with remaining batter.
Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Immediately invert cake onto a wire rack and cool for 1 hour.  Run a knife around side of pan and remove.
In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and side of cake. Enjoy!
Sweet Peanut Brittle


Ingredients:
sugar, light corn syrup, butter, peanuts, baking soda, vanilla extract, peanut butter

Directions:
Spray a large baking sheet or a 10x15 inch baking pan with cooking spray.
Set aside.
Mix sugar and corn syrup in large microwaveable bowl until moistened.
Microwave on high 5 minutes (caution, candy mixture gets very HOT].
Stir in butter and peanuts.
Microwave an additional 3-4 minutes or until pale golden brown.
Add baking soda and vanilla (mixture will foam].
Immediately spread  mixture as thinly as possible onto prepared baking sheet.
Cool completely.
Break into pieces.
Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.
Stir until chocolate is completely melted.
Stir in peanut butter until melted.
dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.
Place on sheet of parchment paper.
Refrigerate until chocolate is set, about 20 minutes.
DUCK FAT ROASTED POTATOES


Ingredients:
yukon gold potatoes, sea salt, duck fat, dried rosemary, black pepper, sea salt, paprika

Directions:
Place potatoes in a large pot, fill with enough cold water so the water level is about 1-inch above the vegetables, then add coarse sea salt. Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes.
Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary; heat it up, stir and keep warm until needed.
Drain potatoes in a colander. Transfer to a cutting board and cut into smaller pieces – not too small otherwise they won’t hold their shape. Place them on a baking dish lined with foil and pour on warm fat. Stir to coat and season potatoes with freshly ground black pepper, sea salt and paprika. Transfer to a 400ºF preheated oven and cook for 15 minutes.
Remove from the heat and flip them over; return to oven for another 15 minutes. Remove from the oven, flip them again and roast for 15 minutes longer. Remove from the heat, flip once again and set the oven to broil; roast for 5 minutes (leave the rack in the middle]. Serves 4.
Nutmeg Molasses Cookies


Ingredients:
all-purpose flour, baking soda, ground nutmeg, ground cinnamon, salt, granulated sugar, shortening, molasses, vanilla, eggs, granulated sugar

Directions:
Preheat the oven to 350 degrees; combine the flour, baking soda, spices and salt in a medium bowl; set aside.
Beat the sugar, shortening, molasses and vanilla at medium speed until creamy.
Add eggs, beating well after each; gradually add flour mixture, mixing at low speed until blended.
Beat at medium speed until thick dough forms; shape into 1 1/2 inch balls.
Place 3 inches apart on ungreased cookie sheets; flatten with bottom of a glass dipped in sugar.
Bake for 10 minutes or until cookies look dry, transfer to a wire rack to cool.
Super-Easy Pork Chop (Or Chicken) and Stuffing Bake


Ingredients:
chicken, whole kernel corn, water, butter, water, cheese, salt, pepper, garlic powder

Directions:
Preheat oven to 350.
Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
Mix stuffing with 1 cup water, melted butter and can of corn.
Spread stuffing mixture into dish, around and covering chops.
Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
Sprinkle shredded cheese over all.
Bake uncovered at 350 for 45 minutes.
Easy Tangy Cucumber Salad
Category: salad
By cynjne

An easy old-fashioned cucumber salad that's quick to prepare as a side dish to any meal.

Ingredients:
2  seedless English cucumbers, thinly sliced
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons vegetable oil
1 teaspoon soy sauce
½ teaspoon salt

Directions:
Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 47.9
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 6.9 g
Sugars: 4.8 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Sodium: 367.4 mg
Chef John's Shepherd's Pie
Category: main-dish
By Chef John

Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.

Ingredients:
1 ¼ pounds Yukon Gold potatoes, peeled and cubed
3 cloves garlic, halved
1 pound lean ground beef
2 tablespoons flour
¾ cup beef broth
3 tablespoons ketchup
4 cups frozen mixed vegetables
½ teaspoon black pepper
½ cup shredded Cheddar cheese, divided
¾ cup light sour cream
1 teaspoon salt

Directions:
Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick. Transfer beef mixture into an oven-proof casserole dish. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer. Sprinkle with remaining 1/4 cup of grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 311.4
Fat: 17.2 g
Saturated fat: 8 g
Carbohydrates: 23.5 g
Sugars: 1.4 g
Dietary fiber: 3.2 g
Protein: 16.2 g
Cholesterol: 58.8 mg
Sodium: 546.4 mg
Sea Bass on the Grill


Ingredients:
ground black pepper, salt, lemon juice, bay leaves, cayenne pepper, lemon pepper seasoning, I Can't Believe It's Not Butter! Spray, savory, garlic cloves, parsley flakes, olive oil flavored cooking spray

Directions:
Marinate sea bass in a bag with bay leaf, pepper, salt and lemon juice in fridge for 30 minutes or more.
Spray grill with olive oil.
Heat grill.
Saute butter, garlic, savory and parsley in shallow pan, either on grill on on stove.
Mix cayenne, garlic salt, onion flakes, lemon pepper, and Essence in small dish.
Coat sea bass on all sides with spice mix.
Grill sea bass on high heat for 6 minutes, flip, top with butter, grill 6 more minutes, flip and fire grill for another 2 minutes.
Serve immediately.
Playdough


Ingredients:
flour, salt, cream of tartar, water

Directions:
Cook flour, salt, cream of tartar and water slowly, stirring until'dough' comes away from sides of pot.
Add colouring and oil, turn onto table and knead the colouring and oil in.
Lasts for ages in an air tight container.