xiaoxl/recipe_data huggingface dataset:
Forevermama's Asparagus Parmigiano


Ingredients:
asparagus, butter, extra virgin olive oil, fresh lemon juice, parmesan cheese

Directions:
Cut about 1/2 - 1” off of the stem bottoms to remove the woody piece.
Wash asparagus, and with a vegetable peeler, peel the bottom half of the stems (refer to tidbit below].
Place in 1 1/2 quarts of salted boiling water.  Boil gently until tender but not soft, about 5 minutes.
Remove asparagus, and set aside 4 to 5 tablespoons of asparagus water.
Heat butter, oil, and water in saute pan.  Add asparagus and lemon juice; toss.
Remove from heat, place on platter.  Add salt and pepper to taste, incorporating for even seasoning distribution.  Sprinkle Parmesan cheese over top and serve immediately.  Pass additional grated cheese, if desired.
Tidbit:  It is advisable to peel the bottom part of asparagus spears.  This will remove the skin that sometimes can be tough.
Vinegar & Butter Pie Crust


Ingredients:
all-purpose flour, salt, sugar, unsalted butter, white vinegar

Directions:
Combine the flour, salt and sugar in a large bowl.
Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
Transfer to a clean work surface, and gently press to form a dough.
Divide dough into 4 equal parts.
Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
Chill for at least 1 hour.
Roll out disk on lightly floured surface to 1/8" thickness.
Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
Bake at 375 degrees for 50 minute.
Fire and Ice Marinickles (No Canning Marinated Pickles)


Ingredients:
bread and butter pickles, sugar, Splenda granular

Directions:
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Taiwanese Dumplings
Category: main-dish
By ehreng

A potsticker recipe direct from a Taiwanese friend.

Ingredients:
2 heads   napa cabbage, finely chopped
1 bunch cilantro, chopped
2 pounds ground pork
2  egg whites
3  jalapeno peppers, minced
1 (2 inch) piece ginger root, peeled and minced
1 tablespoon sesame oil
salt and ground black pepper to taste
3 (16 ounce) packages potsticker wrappers, or more as needed

Directions:
Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible. Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper. Cover 2 baking sheets with waxed paper. Fill a small bowl with water. Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture. Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

Prep time: 1 hr 15 mins
Total time: 3 hrs 15 mins
Yields: 100 dumplings

Calories: 304.5
Fat: 8.3 g
Saturated fat: 2.7 g
Carbohydrates: 40.6 g
Sugars: 0.7 g
Dietary fiber: 1.8 g
Protein: 15.6 g
Cholesterol: 35.5 mg
Sodium: 426 mg
Black Bean Blender Soup


Ingredients:
black beans, vegetable broth, low sodium chicken broth, chunky salsa, ground cumin, cilantro

Directions:
In a blender, combine beans, broth, salsa, and cumin., Blend until fairly smooth., Heat soup in a saucepan over medium heat., Serve topped with chopped cilantro.
Ham and Egg Salad Sandwich Spread
Category: salad
By JennyB

This is a twist on traditional ham salad recipes for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts!

Ingredients:
4 (1/4 inch thick) slices ham
4  hard-boiled eggs, peeled and chopped
3 stalks celery, minced
1 ½ cups light mayonnaise
½ cup dill pickle relish
¼ cup minced onion
2 tablespoons Dijon mustard  (Optional)
ground black pepper to taste

Directions:
Shred the ham using the shredding blade on a food processor. Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl. Refrigerate 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 264.7
Fat: 22.8 g
Saturated fat: 5.1 g
Carbohydrates: 6.1 g
Sugars: 2.9 g
Dietary fiber: 0.5 g
Protein: 9 g
Cholesterol: 137.6 mg
Sodium: 933.9 mg
Tom Yum Soup


Ingredients:
water, mushroom, lime, lemongrass, kaffir lime leaves, fish sauce, fresh cilantro, chili peppers

Directions:
Wash mushrooms and set aside.
Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water.
Bring water to a boil.
Add mushrooms.
Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it.
Turn off heat on stove.
Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce].
Add fish sauce and juice from limes into bowl.
Pour lemongrass broth into serving bowl.
Taste, adjust fish sauce and lime if needed.
Serve, sprinkled with cilantro.
MAL PUAS


Ingredients:
milk, sugar, saffron, refined flour, ghee, fennel seed

Directions:
Boil milk in a heavy bottomed pan till it is reduced and reaches a coating consistency.
Reserve the 30 gms of sugar and make one string sugar syrup with rest of the sugar.
Dissolve saffron in 1tbsp of hot milk.
Add it to the sugar syrup.
Cool the reduced milk and add refined flour,reserved sugar and fennel seeds.
Mix well and make the batter of pouring consistency  using little milk if required. Keep aside for 3 hours.
Heat ghee in a pan,pour a little  batter to form a pancake.Pour hot ghee over it and turn over.
When both sides are done,drain and immerse it in the sugar syrup.
Remove it in a serving plate and similarly make the other pancakes(malpuas].
Now sprinkle sliced almonds on them.
serve warm.
Kifle - Yugoslavian Walnut  Cookies


Ingredients:
active dry yeast, flour, margarine, sour cream, confectioners' sugar, margarine, walnuts, granulated sugar, vanilla extract

Directions:
Put sifted flour into large mixing bowl. Mix in yeast. Cut in margarine with pastry blender until mixture is crumbly.
Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth, 5 to 10 minutes. Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour.
Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside.
On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges.
Fill wide end of each wedge with 1 tablespoon walnut filling. Roll up from wide end to point. Place on greased baking sheet, curving ends to form crescent shape.
Bake at 375 degrees F about 25 minutes or until golden brown. Dust with confectioners sugar.
Sticky Chicken


Ingredients:
chicken wings, soy sauce, water, butter, brown sugar, dry mustard, onion powder, garlic powder

Directions:
Clean chicken and put into baking dish. Sprinkle chicken with garlic and onion powder.
In a medium pot- combine soy sauce, water, butter, brown sugar, and dry mustard.  Bring to a boil- stirring from time to time.
Cool marinade for about 15 minutes than pour over chicken and cover. (hint- use plastic wrap so you can ensure no spilling from counter to fridge].
Let marinade over night in fridge.
Next day- take cover off and bake @ 350 for 1 hr and 15 minutes.
Remove from marinade and ENJOY.
Oatmeal Raisin Toffee Cookies
Category: desserts
By ERIN C

The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.

Ingredients:
1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup crushed toffee candy

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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

Calories: 129.3
Fat: 6.3 g
Saturated fat: 3.6 g
Carbohydrates: 17.1 g
Sugars: 7.1 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 23.1 mg
Sodium: 82.2 mg
Chef John's Pulled Pork BBQ
Category: main-dish
By Chef John

Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.

Ingredients:
3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12  soft white hamburger buns
¾ cup barbeque sauce, divided

Directions:
Preheat oven to 210 degrees F (100 degrees C). Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven. Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven. Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat. Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper. Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Prep time: 15 mins
Cook time: 12 hrs
Total time: 12 hrs 15 mins
Yields: 12 servings

Calories: 344.2
Fat: 14.9 g
Saturated fat: 5.1 g
Carbohydrates: 33.7 g
Sugars: 8.1 g
Dietary fiber: 1.4 g
Protein: 17.2 g
Cholesterol: 52.1 mg
Sodium: 1331.6 mg
Mushroom Tortellini in Curry Cream


Ingredients:
shallot, curry powder, garlic clove, reduced-sodium chicken broth, unsweetened coconut milk, fresh basil, tomatoes

Directions:
In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
Stir in chicken broth and bring to a boil.
Reduce heat and simmer covered for about 5 minutes.
Stir in coconut milk, tortellini, and basil.
Cook and stir about 5 minutes more or until pasta is tender but stil firm.
Stir in the tomato and cook until heated through, but do not boil.
Ladle into soup bowls and enjoy!
Chinese Chicken Salad With Peanut-Sesame Dressing


Ingredients:
salt, black sesame seeds, red bell pepper, carrot, fresh cilantro leaves, cucumber, peanut butter, sugar, dark soy sauce, Chinese red vinegar, garlic, fresh ginger, green onion

Directions:
Fill a large saucepan three-fourths full with water and bring to a boil.
Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
Simmer, uncovered, until tender, 20 to 25 minutes.
Drain and let cool.
Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
Refill the large saucepan three-fourths full with water.
Bring to a boil over high heat and add the salt.
Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
When the water comes to a second boil, boil for 1 minute longer.
Pour the noodles into a colander and rinse thoroughly with cold running water.
Drain thoroughly and transfer to a large bowl.
Toss with the peanut oil to keep the noodles from sticking together.
Set aside.
If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
If using black sesame seeds, leave them untoasted.
In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
Arrange the cooked noodles in a wide shallow bowl.
Scatter the cucumber over the noodles and top with the chicken mixture.
Cover and refrigerate until ready to serve.
To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar.  In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
Remove from the heat and let cool to lukewarm.
Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
Serve immediately.
Garlic and Herb Roasted Baby Potatoes
Category: side-dish
By jcromwell

Quick, easy, and perfect for a weeknight side dish, these roasted baby potatoes are tossed in a garlic and herb blend that everyone will love.

Ingredients:
2 ½ pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, or more to taste
2 sprigs fresh thyme, leaves stripped, or more to taste
1 sprig fresh rosemary, leaves stripped, or more to taste
¾ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat the oven to 475 degrees F (245 degrees C). Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet. Roast in the preheated oven until tender, 30 to 35 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 197.8
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 36 g
Sugars: 1.5 g
Dietary fiber: 5.6 g
Protein: 4.5 g
Sodium: 303.3 mg
Sweet and Sour Chicken III
Category: world-cuisine
By VINEYIS

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Ingredients:
1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

Directions:
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

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

Calories: 259.1
Fat: 9.4 g
Saturated fat: 1.6 g
Carbohydrates: 19.9 g
Sugars: 13.9 g
Dietary fiber: 1.9 g
Protein: 23.7 g
Cholesterol: 58.5 mg
Sodium: 603 mg
Hazelnut Coffee Sparkler


Ingredients:
coffee, soda water, brown sugar

Directions:
Chill coffee in fridge for approximately 45 min's.
In a blender pour chilled coffee, soda water, Frangelico, and brown sugar.  Whirl until mixed.
Add ice cubes and blend till smooth.
*Note #1: for a non-alcoholic drink use hazelnut syrup.
*Note #2: for a grown up soda float, add a little scoop of ice cream!
Chocolate Martini Cocktail
Category: drinks
By Allrecipes

This liquid dessert combines chocolate-flavored liqueurs with vodka and half-and-half for a boozy and decadent drink.

Ingredients:
1 ½ fluid ounces chocolate liqueur
1 ½ fluid ounces creme de cacao
½ fluid ounce vodka
2 ½ fluid ounces half-and-half
1 cup ice

Directions:
Combine chocolate liqueur, creme de cacao, vodka, half-and-half, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled cocktail glass.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 511.2
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 50.9 g
Sugars: 43.6 g
Protein: 2.2 g
Cholesterol: 27.9 mg
Sodium: 45.5 mg
Concord Grape Jelly
Category: side-dish
By SWIZZLESTICKS

At one time my mother in law would make many different flavors of jams and jellies. This is one of her old recipes that she has given to me.

Ingredients:
3 ½ pounds Concord grapes
½ cup water
7 cups white sugar
½ (6 fluid ounce) container liquid pectin

Directions:
Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly. Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 day
Yields: 8 pints

Calories: 101.4
Fat: 0.1 g
Carbohydrates: 26.2 g
Sugars: 25.9 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 0.7 mg
Stir-Fried Mushrooms with Baby Corn
Category: side-dish
By wiley

Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.

Ingredients:
2 tablespoons cooking oil
3 cloves garlic, minced
1  onion, diced
8  baby corn ears, sliced
⅔ pound fresh mushrooms, sliced
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
3 tablespoons water
1  red chile pepper, sliced
¼ cup chopped fresh cilantro

Directions:
Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated. Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.

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

Calories: 48.8
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 8.3 g
Sugars: 3.3 g
Dietary fiber: 2.4 g
Protein: 3.4 g
Sodium: 448.2 mg
Bacon Brussels Sprouts (Yum!)


Ingredients:
Brussels sprout, bacon, apple cider vinegar, salt, pepper

Directions:
Dice bacon strips and fry until crispy. Reserve 2 tablespoons of the bacon fat in the pan.
Cut brussel sprouts in half and saute in the bacon fat until tender.
Reduce heat and add vinegar.
Toss to coat and taste for seasoning.
Add salt and pepper to taste.
Sprinkle bacon bits on top before serving.
Enjoy!
Easy Moist Cake


Ingredients:
instant pudding mix, eggs, canola oil

Directions:
Preheat oven to 350°F
Mix all the ingredients together until blended.
Pour batter into 2 well greased cake pans ( 8 inch, or other] and bake for 40-45 minutes.
Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.
Potato Salad for One


Ingredients:
potato, hard-boiled egg, green onion, plain yogurt, cumin powder, curry powder, paprika, mustard powder, parmesan cheese, salt, fresh ground pepper

Directions:
Toss everything together. Serve cold., Keep refrigerated.
Chocolate Smoothy (Vegan, Eat for Health)


Ingredients:
frozen blueberries, soymilk, banana, dates, cocoa powder, ground flax seeds

Directions:
Blend all ingredients together in a high powered blender until smooth., Enjoy!
Peanut Butter Cookies


Ingredients:
margarine, sugar, brown sugar, peanut butter, egg, vanilla, flour, baking powder, baking soda

Directions:
Beat margarine and sugars.
Add peanut butter, egg and vanilla.
Beat till smooth.
Combine the flour, baking powder and baking soda.
For easier shaping, chill for an hour.
Form into 1" balls.
Place 2" apart on a baking paper.
Flatten each ball by crisscrossing with the tines of a fork dipped in sugar.
Bake at 375 for 10- 12 minutes or until bottoms are lightly brown and cookies are set.
New Mexico Style Spanish Rice


Ingredients:
red bell pepper, onion, water, garlic, tomato sauce, green chili peppers

Directions:
In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
Add water, garlic, tomato sauce and Rotel to the pot.
Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
Salt and pepper to taste.
Savory Salmon over Wild Rice Pilaf With a Side of Sweet Potatoes


Ingredients:
salmon, wild rice, brown rice, garlic cloves, carrot, spinach, fat-free chicken broth, butter, walnuts, curry powder, salt, lemon peel, soy sauce

Directions:
"Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve.  Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!"
Pickled Sausage
Category: appetizers-and-snacks
By Mike

A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.

Ingredients:
4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring  (Optional)
10 links smoked beef sausage

Directions:
In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 2 days
Yields: 10 servings

Calories: 136.1
Fat: 11.6 g
Saturated fat: 4.9 g
Carbohydrates: 1 g
Protein: 6.1 g
Cholesterol: 28.8 mg
Sodium: 1881.6 mg