xiaoxl/recipe_data huggingface dataset:
Mocha-Walnut Bars With Dark Chocolate Ganache


Ingredients:
walnuts, sugar, butter

Directions:
Heat oven to 350°F
In medium bowl, stir walnuts, sugar and butter until moistened.
Press mixture evenly on bottom of ungreased 13x9-inch pan or 12x8-inch (2-quart] glass baking dish.
Bake 8 to 15 minutes or until edges are just golden brown; cool 30 minutes.
In large bowl, knead cookie dough and espresso granules until blended.
Drop small spoonfuls of dough evenly over walnut crust.
Gently press dough together evenly over crust (If dough is sticky, use floured fingers].
Bake 20 to 25 minutes or until golden brown; cool 30 minutes.
In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth.
Spread chocolate mixture over bars.
Refrigerate 1 hour.
For bars, cut into 6 rows by 4 rows.
Cover and refrigerate any remaining bars.
Scallops with White Wine Sauce I
Category: appetizers-and-snacks
By DEEANN_BUDNEY

This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.

Ingredients:
¼ cup white wine
¼ cup white wine vinegar
1 tablespoon shallots
½ cup heavy cream
¾ cup butter
24  sea scallops
1 tablespoon olive oil
salt and pepper to taste

Directions:
In a medium saucepan, combine white wine, wine vinegar, and shallots.  Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops. Preheat oven on broiler setting. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 scallops

Calories: 354.4
Fat: 33.1 g
Saturated fat: 19.5 g
Carbohydrates: 2.5 g
Sugars: 0.2 g
Protein: 10.8 g
Cholesterol: 108 mg
Sodium: 269.4 mg
Haitian Style Meatballs


Ingredients:
milk, lean ground beef, smoked ham, bacon, garlic clove, tomato paste, flour, parmesan cheese

Directions:
Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste.
Roll into walnut-sized balls, coat with flour and then with cheese.
Fry in heated fat until golden brown.
Drain on absorbent paper. Serve hot with tomato sauce as a dip.
Twice Baked Potato Casserole


Ingredients:
russet potatoes, salt, pepper, bacon, sour cream, monterey jack cheese, cheddar cheese, green onions

Directions:
To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 – 60 Minutes, until done.
Cool completely and cut baked potatoes into 1-in. cubes.
In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes.
Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish.
When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.
January 2 Hopping John Soup


Ingredients:
water, black-eyed peas, onion, white rice, salt

Directions:
Combine all ingredients in large soup pot and bring to slow boil., Reduce heat, cover and simmer until rice is cooked., Serve with left over corn bread.
Cheddar Cheese Spritz Crackers


Ingredients:
butter, margarine, sharp cheddar cheese, cayenne pepper, dry mustard, salt, sugar, all-purpose flour, poppy seeds, sesame seeds

Directions:
Beat together butter and cheese.
Add egg yolks, pepper, mustard, salt, and sugar; beat until well blended.
Add flour and stir until smoothly blended.
Form dough into balls, put into a spritz cookie press and shape crackers on baking sheets.
Or chill dough for 1 hour, roll on a floured surface and cut with fancy cookie cutters, then place on baking sheets.
Decorate with seeds if desired.
Bake uncovered at 375F for 10-12 minutes or until lightly browned.
Serve warm or cooled.
Apple Pie Waffles
Category: breakfast-and-brunch
By DOE2

A real hit in the house at breakfast time. These waffles smell and taste like an apple pie. Serve with real maple syrup or even vanilla ice cream!

Ingredients:
1 ¾ cups whole wheat flour
½ cup wheat bran
½ teaspoon salt
1 teaspoon apple pie spice
¾ cup water
1 teaspoon honey
2 teaspoons active dry yeast
2 medium apples, grated
3 tablespoons applesauce
1 cup skim milk
2  egg whites

Directions:
In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve. When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes. Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 275.9
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 59.4 g
Sugars: 13.3 g
Dietary fiber: 12 g
Protein: 13.2 g
Cholesterol: 1.2 mg
Sodium: 348.9 mg
Snickerdoodle Coffee Cake
Category: desserts
By mellysuzanne

A soft and chewy coffee cake--like the inside of a snickerdoodle cookie!

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 cups white sugar
½ cup shortening
2  eggs
1 teaspoon vanilla extract
1 cup milk
¾ cup brown sugar
3 tablespoons white sugar
3 teaspoons ground cinnamon
2 tablespoons melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Sift together flour, baking powder, 1 teaspoon cinnamon, and salt in a bowl. Set aside. Combine 2 cups sugar and shortening in a bowl; beat with an electric mixer until fluffy. Add eggs and vanilla; mix well to combine. Pour in flour mixture and milk in batches, alternating between the two and mixing well after each addition. Pour batter into the prepared baking pan and spread out batter towards the edges. Mix brown sugar, 3 tablespoons white sugar, and 2 teaspoons cinnamon together in a small bowl. Sprinkle topping evenly over the cake. Bake in the preheated oven for 30 minutes; remove and pour melted butter evenly over the cake. Return to oven and bake until a toothpick inserted into the center comes out clean, about 5 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch baking pan

Calories: 290.1
Fat: 8.9 g
Saturated fat: 2.9 g
Carbohydrates: 50.3 g
Sugars: 34.8 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Cholesterol: 25.5 mg
Sodium: 160.2 mg
Pork Chop Easy, Tasty Dinner in One Pan


Ingredients:
white wine, ketchup, lemon juice, water, garlic clove, onions, green pepper, potatoes

Directions:
Mix the wine, ketchup, lemon juice, garlic,s +p, and water together.
Sprinkle the chops w/garlic salt and brown in 1 Tblsp butter or oil on medium heat for 3 minutes a side.
Add all the cut veggies to the pan and pour the sauce over all (I like to get the veggies in the liquid].
Cover and simmer over med low heat for 45 minute or until the potatoes can be easily pierced with a fork.  Meal in a pan!
Gateau Trois Freres ( Three Brothers Cake )


Ingredients:
unsalted butter, eggs, caster sugar, caster sugar

Directions:
Preheat oven to 375 degrees F.
Grease a five-cup ring mold with non-stick spray. (It is not essential that you use a Trois Freres mold ] Beat egg yokes and 1/2 cup sugar in a large bowl until they are thick, pale and smooth (about 5 minutes]. Add 1 egg white ( a scant 1/4 cup] to yoke mixture and beat inches With clean, dry beaters and in a separate bowl, beat remaining egg whites until they form stiff peaks. Beat in remaining 2 tablespoons sugar to fortify and gloss the peaks. Sift and stir rice flour into yoke mixture. Stir in extract followed by a third of the egg whites (use a plastic or wooden spatula] Gently fold in remaining egg whites. Gently fold in melted butter. Pour batter evenly into lightly browned and a skewer inserted in cake tests clean. Remove from oven and let cool for 10 minutes. Invert cake onto cooling rack . Let cool completely before brushing cake with warm jam, dusting with toasted crushed almonds and pressing candied pieces into top and sides. Cake is best served same day it is baked but keeps well under plastic bowl at room temperature.
Dynamite
Category: main-dish
By PUKEANOPOLIS

A Rhode Island exclusive.  Kind of like a Sloppy Joe but far superior.  Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.

Ingredients:
2 pounds ground beef
2  green bell peppers, seeded and diced
1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
1 medium yellow onion, chopped
1  medium red onion, chopped
2 (6 ounce) cans tomato paste
1 ½ cups water
1 teaspoon red pepper flakes, or to taste
8  torpedo rolls, split

Directions:
Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan. Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets!  Spoon into torpedo rolls and serve.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 642.5
Fat: 20.5 g
Saturated fat: 6.9 g
Carbohydrates: 80.7 g
Sugars: 12.1 g
Dietary fiber: 6.5 g
Protein: 32.9 g
Cholesterol: 69 mg
Sodium: 1160.3 mg
Spinach Chowder


Ingredients:
frozen chopped spinach, milk, chicken bouillon cubes, boiling water, eggs, bacon, bacon bits

Directions:
Combine spinach, soup, milk& Oxo cubes dissolved in boiling water., Heat slowly, stir occasionally for about 20 minutes until spinach has thawed., Cover and simmer 5 minutes., Serve garnished with egg slices and crumbled bacon on top.
Easter Bread Wreath from KAF


Ingredients:
all-purpose flour, water, instant yeast, all-purpose flour, salt, instant yeast, sugar, unsalted butter, eggs, vanilla, orange, rind of, confectioners' sugar

Directions:
BREAD:
Combine starter ingredients, cover and let rest overnight.
Next day combine starter with remaining dough ingredients.
Mix and knead, by mixer or bread machine, until dough is elastic and satiny.
Let dough rise in a greased bowl, covered for 1 to 2 hours, until puffy.
Divide dough into three pieces, shape into 18" long ropes, braid together and connect the ends of braid to form a round wreath.
Cover and let rise until puffy, about 1 to 2 hours.
Preheat oven to 375.
Bake wreath for 15 minutes.
Reduce heat to 350 and bake for an additional 20 minutes, tenting with foil for final 10 minutes, until golden - a digital thermometer inserted in center will read 190.
Remove from oven and transfer to rack to cool.
GLAZE:
Stir together sugar and enough orange juice (or milk] to make a thin pourable glaze.
Drizle glaze onto braid.
Decorate with nonpareils, if desired.
Gluten-Free Polenta-Quinoa Sticks


Ingredients:
yellow cornmeal, quinoa, water, salt, pepper, olive oil, grape tomatoes

Directions:
Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
Let sit, covered, for ten minutes, and then fluff up.
Cool 5 minutes.
Add olive oil and tomatoes and stir to blend well.
Put mixture in greased loaf pan.
Cool to room temperature.
Cover with plastic wrap and refrigerate until firm, about 3 hours.
Invert on cutting board. Cut it into 16 slices (1/2 inch thick].
Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
Enjoy!
Easy Shane's Chili Soup


Ingredients:
onion, celery, bell pepper, stewed tomatoes, tomato sauce, chili beans, chili beans, low sodium beef broth, tomatoes and green chilies, water, garlic powder, celery seed, Worcestershire sauce, cumin, dried cilantro

Directions:
Brown ground chuck, add onion, celery and bell pepper. Cook until onions are translucent.
Drain beef mixture and add to large dutch oven or stock pot.
Add all other ingredients, including the juice. Bring to a boil, reduce heat and simmer for 30 minute.
Corned Beef and Cabbage - Crock Pot


Ingredients:
potatoes, carrots, beef silverside, cabbage, black pepper, water

Directions:
Lightly butter or spray a crock pot.
Layer potato slices over bottom of  pot with carrots.
Place corned beef on vegetables.
Slice cabbage into wedges and arrange around meat.
Sprinkle with pepper and add water.
Cover and cook on LOW setting for 7 to 8 hours until meat and vegetables are tender.
Remove meat to platter; cover with foil and rest for 10 - 15 minutes before slicing.
Mountain View Linda's Parisian Burger Sauce


Ingredients:
ketchup, tomato paste, yellow mustard, celery seeds, black pepper

Directions:
Rehydrate dried onion with enough water to cover for at least 1 hour. Drain and discard water.
Combine all ingredients and refrigerate for at least 1 hour.  Tastes best overnight.
Keeps well in the refrigerator.
Pineapple Salmon
Category: main-dish
By Debi

This pineapple salmon is one of my favorites.

Ingredients:
1 ½ pounds salmon fillets
1  serving cooking spray
½ cup water
1 (8 ounce) can crushed pineapple
¼ cup reduced-sodium teriyaki sauce
3 tablespoons pineapple preserves
3 tablespoons Asian sweet chili sauce
2 teaspoons reduced-sodium teriyaki sauce

Directions:
Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more. Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes. Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 salmon fillets

Calories: 389.7
Fat: 16.6 g
Saturated fat: 3.3 g
Carbohydrates: 28.6 g
Sugars: 23.9 g
Dietary fiber: 0.8 g
Protein: 30.6 g
Cholesterol: 83.6 mg
Sodium: 437.1 mg
Spinach and Mascarpone Soup


Ingredients:
butter, spring onions, celery ribs, spinach, mascarpone cheese, olive oil, caraway seed

Directions:
Melt half the butter in a very large saucepan. Add spring onions and celery, cooking gently for 5 minuted or until softened.
Pack the spinach into saucepan, add stock and bring to boil. Reduce heat to simmer, cover 15 - 20 minute.
Transfere soup to a blender and blend until smooth. Return to saucepan.
Add mascarpone cheese to the soup and heat gently, stirring until smooth. Season with salt and pepper.
Heat the remaining butter with  the oil in the frying pan. Add the bread cubes and fry until golden brown, adding caraway seeds.
Ladel soup into 4 warmed bowls, sprinkle with croutons.
Homemade Brown Sugar


Ingredients:
molasses, white sugar

Directions:
Combine molasses and white sugar., Mix well with a fork.
Vegetarian Louisiana Gumbo


Ingredients:
olive oil, instant minced garlic, unbleached all-purpose flour, vegetable broth, vegetarian worcestershire sauce, garlic cloves, red onions, green bell pepper, fresh okra, vegetarian sausage links, dry sherry, stewed tomatoes, vegetable broth, dried thyme, dried coriander

Directions:
To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute.  Avoid browning garlic.  Whisk in flour and increase heat to medium-high.  Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce.  Continue to whisk as roux thickens, about 5 minutes.  Remove from heat and set aside.
To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil.  Heat saucepan over medium-high heat and add garlic, onion, and pepper.  Sauté 3 minutes, and add okra.  Cook 5 minutes, and add vegetarian links and seitan.  Cook mixture 8 minutes, stirring often.  Add sherry.
Add ¾ cup broth to pan.  Place tomatoes in food processor, and pulse to chop coarsely.  Add tomatoes to broth.  Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo.  Add thyme, coriander, and hot pepper sauce.  Reduce heat to low.  Cook for 10 minutes.  Remove from heat, and serve.
Chimichurri Burgers


Ingredients:
fresh flat-leaf parsley, garlic cloves, oregano leaves, olive oil, red wine vinegar, sea salt, fresh ground black pepper, red pepper flakes, smoked gouda cheese, red onion, salt, fresh ground black pepper

Directions:
In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached.  Remove to a serving bowl and set aside.
Form ground beef into 6 burger patties, and season with salt and pepper to taste.  Cook burgers however you like them --  on the grill, in a pan, or under the broiler, and melt cheese slices on top.
Serve with red onion and chimichurri sauce.
Sunday Chicken


Ingredients:
boneless skinless chicken breasts, heavy cream, garlic powder, parsley flakes, cayenne pepper

Directions:
Preheat oven to 400 degrees.
In a covered baking dish, combine all ingredients except for chicken. Stir well.
Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
Bake on 400 degrees for about 45 minutes or until tender.
Kale, Banana, and Peanut Butter Smoothie
Category: drinks
By veganlifter

My own little concoction for a quick and healthy snack on the go.

Ingredients:
2  bananas, cut into small chunks
1 ½ cups unsweetened vanilla-flavored almond milk
½ bunch kale - stems removed and discarded, leaves torn into bite-size pieces
4 cubes  ice, or more if desired
1 tablespoon peanut butter

Directions:
Blend bananas, almond milk, kale, ice, and peanut butter in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 562.5
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 105.3 g
Sugars: 54.5 g
Dietary fiber: 13.2 g
Protein: 15.7 g
Sodium: 417.3 mg
Roasted Carrots and Potatoes
Category: side-dish
By Peggy Oliver

Roasted carrots and potatoes make a nice, easy, yummy side.

Ingredients:
1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet. Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

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

Calories: 210.4
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 35 g
Sugars: 9.6 g
Dietary fiber: 5.6 g
Protein: 3.6 g
Sodium: 280.4 mg
Lemon Anise Slush


Ingredients:
fresh lemon juice, sugar, anise seed, vodka, mint leaf

Directions:
add lemon juice, anise, sugar ina blender until seeds are finely ground., add vodka and enough ice to fill blender, then blend until smooth., garnish with mint if desired and serve immediately.
Mango Cherry Smoothie
Category: breakfast-and-brunch
By Savvy1324

This exotic summer fruit smoothie is a tangy, cherry-chunked, fun snack that will cool you down in the summertime.

Ingredients:
2 cups pitted cherries
1 cup chopped mango
1 cup water
1 cup ice cubes

Directions:
Blend cherries, mango, water, and ice cubes together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 158
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 38 g
Sugars: 32.9 g
Dietary fiber: 4.8 g
Protein: 2.2 g
Sodium: 8.9 mg
Fresh Spinach Pasta Dough


Ingredients:
all-purpose flour, salt, vital wheat gluten, eggs, flour

Directions:
Put the spinach into a glass mixing bowl. Season with a tiny pinch of salt. Cover with plastic wrap. Cook in microwave, on high, for four or five minutes, or until well collapsed.
Remove and chop very finely, or bring in a processor, do not wring dry.
Put flour, salt and gluten into the bowl of a stand mixer. Stir. Add spinach and eggs.
Work, with the dough hook attached, over speed 4 until a dough comes together, that pulls away from the sides.
Reduce speed to 2, and allow mass to be kneaded for 7 or 8 minutes.
Rest, covered, 30 minutes before use.
Lemon Fiesta Cake
Category: desserts
By Marsha

You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.

Ingredients:
10 tablespoons butter
1 ½ cups white sugar
3  eggs
1 tablespoon grated lemon zest
2 ½ cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
¾ teaspoon lemon extract
½ cup golden raisins
⅓ cup white sugar
⅓ cup butter
1 ½ tablespoons water
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel. In a separate bowl, mix flour, salt, soda and baking powder.  Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

Yields: 1 Bundt pan

Calories: 389.2
Fat: 16.4 g
Saturated fat: 9.9 g
Carbohydrates: 56.7 g
Sugars: 35.3 g
Dietary fiber: 1 g
Protein: 5.3 g
Cholesterol: 86.3 mg
Sodium: 334.8 mg
Tura's Pickles


Ingredients:
cucumbers, onions, green peppers, pickling salt, sugar, vinegar, mustard seeds, turmeric, celery seeds

Directions:
Combine cucumbers, onions & green peppers.
Pour salt over the top and mix thoroughly.
Cover with ice and let stand for 3 hours.
Drain well.
Combine remaining ingredients and pour over cucumber mixture and bring to a boil.
Pour into sterilized jars and process in hot water bath for 10 minutes.
Sweet & Spicy Option:  Omit the mustard seed & turmeric.  Add 1 teaspoon coarse ground black pepper, 1 teaspoon crushed red pepper flakes &1 teaspoon cayenne to the sugar/vinegar mixture.