xiaoxl/recipe_data huggingface dataset:
Tiramisu Angel Cake (No Bake)


Ingredients:
mascarpone cheese, powdered sugar, powdered sugar, strong black coffee

Directions:
Chill medium bowl and beaters of an electric mixer.
For Filling, in large bowl combine cream cheese (or mascarpone], the 1/2 cup powdered sugar, and the 3 Tbsp coffee liqueur.  Beat with electric mixer on medium speed until blended and smooth.
In the Chilled bowl, combine whipping cream, the 1/4 cup powdered sugar, and 2 Tbsp coffee liqueur.  Beat until stiff peaks form.
Fold 1/2 cup of the whipped cream mixture into the cream cheese mixture.
Use a serrated knife to cut Angel cake into 3 layers.  Place bottom cake layer on a serving plate.  With a long-tined fork or skewers, poke holes in tops of all layers.
In a small bowl, combine coffee and 1/4 cup coffee liqueur.  Drizzle over each cake layer.  Spread the 1st cake layer with half of the cream cheese filling.  Add a second layer and remaining filling.  Add third cake layer.  Frost with remaining whipped cream mixture.
Cover and chill up to 2 hours.
Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce.
Mocha Fudge Sauce:
In small saucepan (or microwave], heat 1/4 cup of Fudge Ice Cream topping until just warm.  Stir in 1-2 Tbsp coffee liqueur to make of drizzling consistency.
Sponge Toffee


Ingredients:
sugar, corn syrup, vanilla, baking soda

Directions:
Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces.
Variations:
Chocolate Dipped Sponge Toffee:
Dip the sponge toffee in chocolate for a homemade crunchy treat.
Sponge Toffee Ice Cream:
Mix sponge toffee pieces into prepared ice cream.
Lissa's Smothered Chicken


Ingredients:
boneless skinless chicken breasts, salt, black pepper, onion, green pepper, mushroom stems and pieces, bacon, swiss cheese, provolone cheese

Directions:
Place chicken breast in 9 x 13 pan., Salt and pepper to taste., Top with onions, green pepper, and mushrooms., Place 3 bacon strips on each breast., Bake at 375 for 45 minutes or until chicken and bacon are done., Remove from oven and top each breast with one slice of cheese., Let sit untill cheese is melted and serve.
Mexican Linguine


Ingredients:
ground beef, onion, salsa, corn, water, linguine, cheddar cheese

Directions:
Cook beef and onion in a large skillet until beef is browned and onions are cooked.
Stir in salsa, corn, water and seasoning. Cook over med. heat until it is thickened.
Meanwhile, cook pasta.
Toss cooked pasta with meat mixture and sprinkle cheese over top.
Dominican Rainbow Rice


Ingredients:
cooked rice, green sweet pepper, fresh parsley leaves, onion, butter, salt

Directions:
Cut the vegetables into very small cubes.
Sauté all the ingredients (except for the rice] using the butter until the onions are semi-transparent.  Add salt to taste.
Finally add the rice and combine all the ingredients.  Fluff the rice using a fork.  Dish up hot.
Smoky Hash Browns Bake


Ingredients:
milk, frozen hash browns with onions and peppers, smoked gouda cheese, provolone cheese, cream cheese, dried chives, black pepper

Directions:
In a very large bowl whisk together soup and milk.
Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
Bake in a 350 degree oven, covered for 40 minutes.
Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
Let stand 10 minutes before serving.
Banana Muesli Muffins


Ingredients:
bananas, eggs, sugar, low-fat milk, vanilla, whole wheat flour, unbleached white flour, salt, baking powder, baking soda, banana, muesli, flax seed, banana chips, muesli

Directions:
Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin].
In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla].
In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda].
Add the flour mixture to the wet ingredients, mixing only until just combined.  DO NOT OVERMIX!
Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
Line a standard 12 cup muffin tin with paper liners.  Spoon the batter evenly into the cups (it should be about even with the tops of the cups].
Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Enjoy!
Avocado and Shrimp Cocktail


Ingredients:
avocados, lemon, baby shrimp, mayonnaise, heavy cream, Tabasco sauce, Worcestershire sauce, salt, pepper, paprika, cucumber, lemon

Directions:
Halve avocados, remove pits, rub surface with lemon slice.
Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp.
Spoon into avocados; sprinkle with paprika and chill.
Garnish with cucumber and lemon slices.
Serve chilled on bed of lettuce.
Magleby's BBQ Sauce (Not a Copycat)


Ingredients:
ketchup, chili sauce, garlic powder, ground mustard, Worcestershire sauce, white vinegar, brown sugar, molasses, onion powder, hickory liquid smoke, fresh lime juice, cayenne, onion

Directions:
"Combine and simmer 20 minutes."
Anytime Cheesy Potatoes


Ingredients:
frozen hash brown potatoes, butter, cheddar cheese, sour cream, onion, cheddar cheese, salt, pepper, butter

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper.  Place mixture in a 3 quart casserole dish.
Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
Baked covered in preheated oven for 45 minutes.
Can be made in crockpot.  Cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Rhubarb Pie With Vanilla, Strawberries and Lemon Balm


Ingredients:
all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, vegetable shortening, rhubarb, sugar, cinnamon, lemon balm, vanilla, tapioca flour, raw sugar

Directions:
In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
Drain the juice and set aside.
Heat the oven to 425°F.
Combine the flours, baking powder and salt in a bowl.
Cut in the shortening and tallow until the mixture resembles coarse meal.
Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
Divide into two balls, one about <U+2154> of the mass, the other the remaining third.
Wrap the smaller ball in plastic and set aside.
Roll out the larger ball to about 12” in diameter and place in a 10” pie pan, pressing it into place.
Sprinkle bottom with raw sugar (this keeps it from getting soggy!] and place in the fridge.
Add the jam and vanilla to the rhubarb mixture.
Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5].
Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.
Mango Bruschetta
Category: appetizers-and-snacks
By Justin Aleo

This bruschetta is made with mango, basil, and Romano cheese, which yields an interesting combination of sweet, sour, and peppery flavors.

Ingredients:
1 (1 pound) loaf French bread, cut into 1/2 inch pieces
1  mango - peeled, seeded and diced
1 tablespoon fresh basil, minced
1 cup grated Romano cheese

Directions:
Preheat the broiler. Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat. In a medium bowl, mix mango and fresh basil. Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste. Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

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

Calories: 315.1
Fat: 6.8 g
Saturated fat: 3.8 g
Carbohydrates: 48.7 g
Sugars: 7.2 g
Dietary fiber: 2.4 g
Protein: 15.3 g
Cholesterol: 20.6 mg
Sodium: 724 mg
Kentucky Pecan Pie


Ingredients:
eggs, sugar, self-rising flour, butter, vanilla extract, pecans, ice cream

Directions:
Preheat oven to 350 degrees F., Combine eggs, sugar, and melted chocolate in large bowl., Add flour and mix well, stirring in remaining ingredients except for pie shells., Bake 30 -40 minutes., Serve warm with ice cream. Freezes well!
Fasoulia (Breakfast Kidney Bean Dish)
Category: everyday-cooking
By AiyahM

This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious! Serve and eat the traditional way, by grabbing it with pita bread.

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1  jalapeno pepper, finely chopped, or more to taste
1  tomato, chopped
2 teaspoons tomato paste
2 (15 ounce) cans dark red kidney beans, undrained
1 ½ teaspoons ground cumin
1 ½ teaspoons curry powder
salt and black pepper to taste

Directions:
Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 297.7
Fat: 11.4 g
Saturated fat: 1.5 g
Carbohydrates: 38.8 g
Sugars: 3.1 g
Dietary fiber: 14.5 g
Protein: 12.5 g
Sodium: 480.5 mg
Eggplant Roll-Ups With Roasted Tomato Sauce


Ingredients:
plum tomatoes, olive oil, salt, fresh basil, fresh ground black pepper, eggplants, frozen chopped spinach, ricotta cheese, parmesan cheese, swiss cheese

Directions:
Preheat oven to 450°F  Toss tomatoes with salt and 1T olive oil.  Place, cut sides down, on a nonstick baking sheet.  Bake for 20 minutes or until skins are blistered.
Cool.
Put tomatoes, 2 T olive oil, basil and pepper in a food processor and process until smooth.  Set aside tomato sauce.
Preheat oven to 425°F  Trim off cap and stem of the eggplants so that it looks more or less like a tube with flat ends.  Cut the eggplants lengthwise into 1/4" thick slices (roughly rectangular or oval in shape, NOT round].  Spray both sides of the eggplant slices with cooking spray. Arrange slices (about 18] on nonstick baking sheets.  Bake slices for 10 minutes; turn and bake for 5-10 minutes more or until tender.  Cool.
Preheat oven to 350°F  Combine spinach, ricotta, and parmesan, and mix well.  Spray a 9x13" baking dish with nonstick spray.  Spread spinach mixture evenly on eggplant slices and roll up slices starting at the narrow end.  Place rolls, seam side down, in the baking dish.
Cover dish with foil and bake for 25 minutes.
Uncover, sprinkle with swiss cheese, and bake an additional five minutes, or until cheese is melted.
Serve topped with the tomato sauce.
American-Italian Pasta Salad
Category: salad
By Carol Emory

Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck.

Ingredients:
1 (16 ounce) package fusilli pasta
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
¾ cup chopped green onions
¾ cup chopped celery
½ cup chopped fresh parsley

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain. In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving.  Add extra dressing if pasta appears dry.

Prep time: 30 mins
Cook time: 10 mins
Total time: 8 hrs 40 mins
Yields: 20 servings

Calories: 236
Fat: 14.6 g
Saturated fat: 3.9 g
Carbohydrates: 20.5 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 5.6 g
Cholesterol: 17 mg
Sodium: 420.4 mg
Skillet Strawberry Shortcake
Category: desserts
By Darcy Lenz

Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cold buttermilk
1 large egg yolk
1 teaspoon vanilla extract
12 tablespoons cold unsalted butter, cubed
½ cup sliced strawberries
4 cups ripe strawberries, hulled and quartered
2 tablespoons white sugar
1 medium lemon, zested
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste
¼ teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper. Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside. Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough. Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface. Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes. To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate. To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form. Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 362.8
Fat: 19.9 g
Saturated fat: 12.2 g
Carbohydrates: 42.5 g
Sugars: 15.4 g
Dietary fiber: 2.4 g
Protein: 5.1 g
Cholesterol: 75.6 mg
Sodium: 310.4 mg
The Ultimate Breakfast Cookie


Ingredients:
unbleached all-purpose flour, whole wheat flour, baking powder, baking soda, salt, rolled oats, pecans, raisins, unsalted butter, creamy peanut butter, light brown sugar, molasses, egg, vanilla extract

Directions:
Preheat oven to 350 degrees.
Line two large baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in medium bowl.
In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
In standing mixer (with flat beater] beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
The dough will seem dry, but resist the urge to add more liquid.
Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
Using hands, gently press each dough ball to 1 inch thickness.
Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks], about 7 minutes longer.
DO NOT OVERBAKE!
Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Calhoun's White Chili


Ingredients:
onion, oregano, olive oil, water, chicken broth, garlic powder, cumin, fresh cilantro, boneless skinless chicken breast, great northern beans, cornstarch, cold water

Directions:
Trim all fat and cartilage from the chicken breasts.
Place on a baking pan.
Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout.
Allow to cool, then hand pull into small pieces.  Set aside.
Sauté diced onions, oregano and olive oil together in a soup pot.  Cook for about 5 minutes.
Combine water, chicken broth, garlic, cumin, cilantro and green chilies.
Add to the sautéed onions.
Bring to a boil, reduce heat and simmer.
Add chicken and great northern beans, stir often, simmer for 15 minutes.
Blend corn starch with the cold water and add to chili.
Continue to simmer until chili thickens, then remove from heat.
Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.
Pomegranate Pajamba Juice


Ingredients:
pomegranate juice, frozen strawberries

Directions:
Put all ingredients in a blender, and blend until smooth., Pour into a glass, and enjoy!
Wicked Little Leprechaun


Ingredients:
vodka, blue curacao

Directions:
Fill a 12 oz high ball (or pint] glass 3/4 full with ice.
Add vodka and blue maui.
Add the splash of lemon-lime soda.
Fill the rest of the glass with orange juice.
Stir to mix.
Mocha Sauce


Ingredients:
brewed coffee, honey, heavy cream

Directions:
In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened.  Cool.
Serving size = 2 tablespoons.
Sun-Dried Tomato Dressing


Ingredients:
sun-dried tomato packed in oil, apple cider vinegar, red wine vinegar, shallot, basil leaves, chives, garlic clove, sugar, salt, fresh coarse ground black pepper, extra virgin olive oil

Directions:
Combine all ingredients except oil in a blender or food processor.  Pulse until all tomatoes are finely chopped.
Add oil, a little at a time.  Pulse until thick and well blended.
Tortellini Salad with Tomatoes and Peas
Category: salad
By Toi

This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.

Ingredients:
3 (12 ounce) packages refrigerated cheese tortellini
½ (10 ounce) package frozen peas
3  tomatoes, chopped
1 cup coarsely grated Parmesan cheese
1 bunch fresh chives, chopped
¼ cup chopped fresh parsley
6 tablespoons olive oil
2  lemons, juiced
1 tablespoon white sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool. Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool. Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl. Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 10 servings

Calories: 451.9
Fat: 19.5 g
Saturated fat: 7 g
Carbohydrates: 54.6 g
Sugars: 5.8 g
Dietary fiber: 4.9 g
Protein: 18.7 g
Cholesterol: 51.1 mg
Sodium: 694.5 mg
Sweet Pickle and Horseradish Deviled Eggs


Ingredients:
mayonnaise, onions, horseradish, Dijon mustard, salt, ground black pepper, paprika

Directions:
Pop out (remove] the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Ocean Spray's Cranberry Nut Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, egg, fresh cranberries

Directions:
Preheat oven to 350 degrees.  Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
Stir in orange juice, oil, orange peel and egg.  Mix until well blended.
Stir in cranberries and nuts.
Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
Cool on rack for 15 minutes.
Remove from pan and cool completely.
Brownie Truffle


Ingredients:
eggs, salt, sugar, pure vanilla extract, margarine, all-purpose flour, heavy cream

Directions:
Preheat oven to 350 degrees, beat the eggs and salt together in a large mixing bowl until frothy.
Add the sugar and beat until the eggs are thick and pale yellow.
Add the vanilla extract and beat
Put the margarine and chocolate in a bowl  and microwave on high for 1 minute. Stir to make sure that the chocolate has melted.
With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl.
Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.  Top with the ganache and place in the freezer for at least 1 hour.
To serve, take out of freezer and slice immediately. Allow to come to room temperature before serving.
For the ganache.
Put the chocolate chips and cream into a bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using later it will need to be reheated.
Hot Spiced Tea (Tang-Based, Aka Russian Tea)


Ingredients:
instant tea, ground cinnamon, ground cloves, granulated sugar

Directions:
Mix all ingredients thoroughly.  A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
To enjoy:  stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste.  Ahhh!
This mix starts to harden in the jar after six months or so, so drink up!  Servings and Yield are approximations only.