xiaoxl/recipe_data huggingface dataset:
No-Fuss Perfect Baked Brown Rice
Category: side-dish
By MATHGOD

Nothing exotic here except perfect brown rice every time. I was surprised that there was no recipe for this already. I hated making brown rice on the stove top, so I have used this for almost 20 years. Smells like popcorn when it is baking. Be creative! Add spices to match any meal. Make a double recipe and you have the beginnings for a breakfast frittata or stir fried rice.

Ingredients:
1 ⅔ cups uncooked brown rice
½ teaspoon salt
2 ½ cups boiling water
2 teaspoons canola oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish. Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal. Bake in center of preheated oven until water is absorbed, about 1 hour. Remove rice from oven, uncover, and fluff with fork.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 5 cups cooked

Calories: 204.8
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 40.2 g
Sugars: 0.4 g
Dietary fiber: 1.8 g
Protein: 4 g
Sodium: 198.9 mg
Sweet and Spicy Beef With Egg Noodles


Ingredients:
onion, garlic clove, fresh green chile, allspice, cinnamon, cumin, sugar, ground beef, tomato sauce, plain yogurt, feta cheese

Directions:
Bring a large pot of water to a boil for pasta.
While the water is heating, peel and finely chop onion.  Peel and mince garlic.  Seed and mince the chile (I used a serrano].
in a small bowl, combine the spices (and red pepper flakes if not using fresh chile].  set the bowl aside.
add the pasta to the boiling water and cook till it is tender but still firm to the bite.
meanwhile, heat the oil in a large skillet over med-high heat.  add the onions and garlic and saute about 1 minute.
reduce heat to medium and continue to cook, stirring now and then, till onions are tender, about 5 minutes.
when the onions are cooked stir in the mixture of spices, the fresh chile and the sugar.
crumble the meat into the onion mixture and saute till meat is no longer pink.
add the tomato sauce and bring to a simmer.  season to taste with salt and continue to cook over low heat while the noodles boil.
drain the noodles and toss with the sauce, serve immediately.
this is very good topped with plain yogurt and/or feta cheese.
Cheesecake Bars (Grandma Dircks' Specialty)


Ingredients:
margarine, egg, powdered sugar, eggs, cream cheese, vanilla

Directions:
Preheat oven to 350 degrees.
Add cake mix and beaten egg to melted margarine. Spread mixture into bottom of a greased-and-floured 9 x 13-inch pan.
In a seperate bowl, mix together powdered sugar, eggs, softened cream cheese and vanilla until smooth. Spread mixture over bottom layer.
Bake 30 - 35 minutes.
Husband's Delight


Ingredients:
tomato sauce, sour cream, cottage cheese, cream cheese, onion, cheddar cheese, ground beef, bell pepper, garlic, sugar

Directions:
Brown ground beef, bell peppers, and garlic together and drain.
Cook noodles as directed then drain.
Add noodles, sugar, and tomato sauce to ground beef and stir.
Combine sour cream, cottage cheese, cream cheese, and chopped onion.
Put into a 3-quart casserole dish a layer of noodles and meat, then a layer of cheese mixture.
Add the last of meat and noodle mixture.
Last of all add grated cheese.
Bake at 350 degrees for 25-30 minutes.
Elbows and Ground Beef
Category: main-dish
By Luann Charity

Elbow pasta with ground beef, bell pepper, and onions with tomato sauce.  This is a quick and easy meal.  Serve with a salad and loaf of bread, delicious!

Ingredients:
1 ½ pounds lean ground beef
1  green bell pepper, chopped
1  onion, chopped
2 (29 ounce) cans tomato sauce
1 (16 ounce) package macaroni

Directions:
Cook pasta according to package directions.  Drain. In a Dutch oven, brown ground beef over medium heat.  Add chopped onion, and cook until onion is soft.  Add green pepper and tomato sauce; cook until pepper is soft. Serve sauce over pasta.

Cook time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 569.8
Fat: 15.5 g
Saturated fat: 5.7 g
Carbohydrates: 72.9 g
Sugars: 14 g
Dietary fiber: 6.8 g
Protein: 35.2 g
Cholesterol: 74.3 mg
Sodium: 1492.1 mg
Bayd Maslooq Ma'Kamoon


Ingredients:
salt, cumin, hard-boiled eggs

Directions:
I replaced one pinch of regular salt with Salish smoked salt.
In a serving bowl mix together the salt and cumin powder.
To Serve (2 ways]: the hard boiled eggs whole accompanied by the bowl of salt and cumin or as we did the eggs were sliced in half and garnished with the cumin salt.
Birnen - Nuss Strudel - Austrian Pear and Walnut Strudel


Ingredients:
puff pastry, pears, butter, fine sugar, egg, lemon juice, confectioners' sugar

Directions:
Cut pears into thin slices, toss with the lemon juice.
Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
Dust with confectioners sugar and serve warm.
Homemade Pimento Cheese


Ingredients:
sharp cheddar cheese, medium cheddar, diced pimentos, vinegar, sugar, mayonnaise, Miracle Whip

Directions:
Mix well. Refrigerate an hour. Use for a spread on crackers or a sandwich., Refridgerate one hour., Serve on crackers or make a sandwich.
Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy


Ingredients:
fresh ginger, garlic cloves, fresh cilantro leaves, fresh mint leaves, bok choy, scallions, tatsoi

Directions:
In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Pollo a La Naranja  (Chicken in Orange Sauce)


Ingredients:
boneless skinless chicken breasts, olive oil, carrots, onion, sugar, oranges, juice of, lime, juice of, white wine

Directions:
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large, deep frying pan with a heavy bottom.
Fry chicken breasts, turning so that they brown on both sides.
Remove from pan and set aside.
Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
Add the juices and the white wine.
Reduce the sauce a bit by simmering for a few minutes.
Pour the Sauce into a food processor or blender and puree.
Return the sauce to the frying pan.
Salt and pepper to taste.
Note: If you prefer a "chunky" sauce, you do not have to puree.
Return the chicken to the frying pan of sauce.
Cover and simmer for 10-15 minutes.
Place chicken on plates, spooning sauce over each piece.
Garnish with orange slices. Serve with rice and bread.
Simple but Amazing! Saffron Risotto


Ingredients:
saffron thread, hot water, unsalted butter, onion, arborio rice, parmesan cheese

Directions:
Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
Serve imediatly with cheese.
Cream Puffs


Ingredients:
water, butter, flour, sugar, vanilla, eggs, butter, boiling water, icing sugar

Directions:
Bring the butter and water to the boil in a large saucepan.
Add flour at once and beat until mixture leaves the sides of the saucepan.
Remove from heat, add sugar and vanilla.
Then beat in eggs one at a time.
Place dessertspoonfuls on to a greased tray and bake for 30 minutes or until golden at 400F degrees.
Slit while hot.
Cool thoroughly and fill with whipped cream and ice with chocolate icing.
Icing- Warm butter and water together, then mix in sieved icing sugar and cocoa.
Beat well.
*Or use your own personal favourite chocolate topping.
Pomegranate Molasses(Homemade)


Ingredients:
pomegranate juice, pure maple syrup

Directions:
Place all ingredients into a medium saucepan.
Simmer on medium low heat for approximately 2 hours until reduced to 3 cups.
Once it has cooled slightly, you can pour it into a decorative bottle or jar; it stores in the fridge for up to 6 months.  You can  package some up with a little decorative holly, ribbon and gift tag.
Will's Guacamole


Ingredients:
avocados, cilantro, tomatoes, red onion, salt

Directions:
Remove skins and pits from avocadoes and place into a bowl., smash with back of a fork and add remaining ingredients., Combine and season to taste with salt., ENJOY with tortilla chips.
Apple-Cherry Crisp


Ingredients:
apple, cherry pie filling, all-purpose flour, sugar, brown sugar, ground cinnamon, butter, margarine

Directions:
Preheat oven to 350°., Butter an 8-inch square baking dish or pan., Combine apples and cherry pie filling in pan., Stir together flour, sugar, cinnamon and Raisin Bran in a bowl., Add butter and mix well., Sprinkle over fruit., Bake for 30 to 40 minutes or till apples are tender.
Peppered Sliders


Ingredients:
lean ground beef, green peppers, cumin, cilantro leaf, lime, juice and zest of, honey, sharp cheddar cheese

Directions:
Bake rolls and set aside.
Broil green peppers in the oven until slightly black and remove skin.
Chop skinned peppers into small pieces.
Combine green peppers, cumin and salt and pepper with ground beef.
Make 8 rounded, 3-inch patties out of the ground beef mixture.
Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
Season with salt and pepper to taste.
Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
Assemble the sliders using as much of the green sauce as desired on top or under the meat.
Hamburger Hash Browns
Category: main-dish
By JTheewen

With my in-home day care, I am always looking for some good home-cooked meals to feed the kids. This was a hit and the kids wanted me to make it again the next day!

Ingredients:
4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons vegetable oil
⅛ teaspoon ground black pepper
1 pound ground beef
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup water
1 (.75 ounce) packet dry brown gravy mix
1 cup shredded Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust. Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 590.1
Fat: 47.4 g
Saturated fat: 18.4 g
Carbohydrates: 31.7 g
Sugars: 0.3 g
Dietary fiber: 2.5 g
Protein: 29.6 g
Cholesterol: 99.5 mg
Sodium: 547 mg
Apple Dumpling Cobbler


Ingredients:
butter, sugar, water, self rising flour, shortening, milk, apples, cinnamon

Directions:
Preheat oven to 350 degrees F.  Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
In a saucepan, heat sugar and water until sugar melts; set aside.
Cut shortening into flour until particles are like fine crumbs.  Add milk, and stir with a fork only until dough leaves the side of the bowl.  Turn out onto lightly floured board or pastry cloth, knead just until smooth.
Roll dough out into a large rectangle about 1/4 inch thick.
Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over dough.  Roll up dough like a jelly roll.  Dampen the edge of the dough with a little water and pinch to seal.
Slice dough into about 16 slices, 1/2 inch thick.  Place in pan with melted butter.
Pour sugar syrup carefully around rolls.  This looks like too much liquid, but the crust will absorb it.
Bake for 1 hour.
Makes 8 servings.
Gumbo


Ingredients:
red bell pepper, green bell pepper, celery ribs, garlic cloves, diced tomatoes, tomato sauce, skinless chicken breasts, andouille sausages, chili powder, cayenne pepper, oregano, garlic powder, bay leaves, file powder, thyme, red pepper flakes, white rice

Directions:
Dice peppers, celery, onions, and garlic. Cut sausage and chicken into bite sized pieces.
Saute aromatics in the bottom of a medium stock pot until they just start to sweat.
Throw the proteins you have cut into the pot with the aromatics (if they aren't fully cooked, it wont matter].
Add diced tomatoes and tomato sauce. Fill the pot to just above the ingredients with water.
Add chicken base and bring to a boil.
After it has been boiling for 15 minutes, lower to a simmer and add the remaining herbs and spices. Let simmer for 1 hour, adding water when it gets low.
Bring back to a boil and add roux until it is desired thickness. After boiling for 5 minutes, reduce back to simmer. Add rice and let simmer for 15-20 more minutes, stirring occasionally. season with salt and pepper to taste.
In a separate saute pan, color shrimp and add a bit of the gumbo to season the fish.  Cook for 5 minutes or until done.
Ladle gumbo into a rimmed bowl.  lay 3 prawns in the middle of the gumbo.  sprinkle with a bit of parsley.
Plum Strudel With Hazelnuts


Ingredients:
plums, butter, sugar, hazelnuts, cinnamon, puff pastry

Directions:
Melt butter in a small pan and toast bread crumbs until they are golden.
Mix all the ingredients except pastry with breadcrumbs.
Roll out the pastry to about 5 mm of thickness and shape it into a rectangle. You can use pre-prepared puff pastry.
Place the plum mixture on the pastry and roll it. You can use a bit of water to safely seal the ends.
Bake in an oven heated on 180°C for 45 minutes.
Decorate with icing sugar and serve warm.
Cherry Cake Kossman


Ingredients:
brown sugar, butter, eggs, nutmeg, cinnamon, clove, baking soda, flour, cherries

Directions:
cream butter and sugar
add cream or milk
add eggs.
sift dry ingredients
add to wet mixture
fold in cherries.( batter will be loose]( i used a cup of cherry pie filling ].
butter and flour cake pan ( i pam ed a 10 inch spring form pan ].
bake in 375 degree oven  for 30 minutes or until done.
Cinnamon Grape Salad With Tofu


Ingredients:
green grape, celery, radishes, tofu, cinnamon

Directions:
Combine the grapes, celery, and radishes in a bowl; toss well.
Crumble the tofu and top the salad with it.
Season with cinnamon.
Enjoy!
Spicy Okra Stir Fry(Middle Eastern Style)


Ingredients:
okra, diced tomatoes, onion, garlic, tomato sauce, water, seasoning salt, black pepper, allspice

Directions:
Fry frozen okra in hot oil until golden brown(this will ensure okra stays closed and not slimy.
Set okra aside.
In a skillet combine tomato, onion, garlic, and jalapeno pepper and fry in about 1/8 cup oil until it becomes saucy.
Then add water and tomato sauce to skillet and stir.
Add okra and seasonings and let cook for about 5 minutes on medium heat.
Set aside for about 10 minutes and stir fry will thicken slightly.
Enjoy!
Gluten-Free Fried Mushrooms


Ingredients:
fresh white mushrooms, cornstarch, baking powder, water, hazelnut meal

Directions:
Mix flour, cornstarch, and baking powder in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.].
Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.].
After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.].
Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.].
Ultimate Double Chocolate Cookies
Category: desserts
By Carol P.

A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!

Ingredients:
1 pound semisweet chocolate, chopped
2 cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 ½ cups packed brown sugar
½ cup white sugar
4  eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

Directions:
Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 3 1/2 dozen

Calories: 148.2
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 21.4 g
Sugars: 15.4 g
Dietary fiber: 1.2 g
Protein: 2.2 g
Cholesterol: 25 mg
Sodium: 88.2 mg
Slow-Cooked Beef Loin Tri-Tip Roast
Category: main-dish
By MYBADA

A 2.24-pound beauty of a roast. I had read other recipes for cooking a roast in slow cooker, none of which sounded like my goal recipe. So here it is a new take on a slow cooking roast recipe.The roast is a 2.24-pound beef loin tri-tip seasoned roast. This one had very little fat.

Ingredients:
2 tablespoons olive oil, or as needed, divided
2 ¼ pounds seasoned beef loin tri-tip roast
1  yellow onion, halved and sliced
½ cup water
1  beef bouillon cube
1 clove garlic, minced
1 pinch adobo seasoning (such as Goya®), or more to taste

Directions:
Coat the inside of a slow cooker with about 1 tablespoon olive oil. Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet. Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast. Cook on High until meat is cooked through and tender, about 4 hours.

Prep time: 10 mins
Cook time: 4 hrs 25 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 429.5
Fat: 23.9 g
Saturated fat: 7.9 g
Carbohydrates: 3.9 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 47.2 g
Cholesterol: 139.4 mg
Sodium: 253.5 mg
Baked Garlic Lemon Tilapia


Ingredients:
garlic cloves, butter, lemon juice, parsley

Directions:
Preheat oven to 400°.
Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.
Persimmon Ketchup


Ingredients:
pumpkin puree, onion powder, garlic clove, salt, black pepper, white pepper, celery seed, ground allspice, ground cloves, raw sugar, cider vinegar

Directions:
Combine all the ingredients in a pot and bring to a boil.
Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
Spoon into jars and let cool.
Refrigerate for up to 2 weeks, or freeze up to 6 months.
Dragon's Breath Wings


Ingredients:
chicken wings, green onion, rice wine, dry sherry, soy sauce, gingerroot, garlic, gingerroot, soy sauce, sugar, hot red pepper flakes

Directions:
In large plastic bag, combine the marinade ingredients.
Add the chicken wings to the bag, give it a bit of a shake, then allow the wings to marinate at least one hour in refrigerator.
Drain the wings, and place in one layer on a well-greased baking pan.
Bake on the middle shelf of a 400 F oven for about 40 minutes, or until cooked.
Mix the sauce ingredients together until thoroughly blended.
Arrange wings on a warm serving platter.
Pour sauce over wings to completely cover.
Garnish with finely chopped green onion.
Banana Mango Muffins with Lime Glaze
Category: bread
By becewa

Not too sweet, with a wonderful tart lime glaze, these muffins are a perfect way to use up over-ripe mango and bananas. Throw in some chocolate chips or chopped nuts for different textures and flavors. Scrumptious!

Ingredients:
1  ripe mango, peeled and pitted
3  ripe bananas
⅔ cup brown sugar
½  lime, juiced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ cup butter, at room temperature
3  large eggs
1 cup confectioners' sugar, or as needed
1 tablespoon water, or as needed
1 teaspoon lime juice, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and  mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 18 muffins

Calories: 179.4
Fat: 6.2 g
Saturated fat: 3.6 g
Carbohydrates: 29.2 g
Sugars: 15.8 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 44.6 mg
Sodium: 147.3 mg
MULLED CIDER • SLOW COOKER


Ingredients:
cinnamon sticks, whole cloves, star anise, apple cider, dry red wine, brown sugar, orange

Directions:
In a cheese cloth, place cinnamon sticks, cloves and star anise; tie it with kitchen twine.
Place sachet in the crock and pour in apple cider, red wine and orange juice. Add brown sugar and orange slices. Set the heat on Low for 4 hours or High for 2 hours.