xiaoxl/recipe_data huggingface dataset:
Sufferin' Succotash Salad
Category: salad
By Chef John

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Ingredients:
2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4  green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Directions:
Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 163.5
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 24.5 g
Sugars: 3.9 g
Dietary fiber: 4.9 g
Protein: 6.4 g
Sodium: 68.9 mg
Assam Prune Brownies


Ingredients:
prunes, butter, dark chocolate, tea, eggs, sugar, plain flour, cocoa powder

Directions:
Strong brew the Pick Me Up At 3 Assam Tea and let this brew in a bowl along with the chopped prunes for at least 2 hours.
Melt the butter and dark chocolate in a bowl over a pan of simmering water and stir until smooth and glossy. In a separate mixing bowl beat the eggs and sugar together with an electric mixer until creamy. Then fold the chocolate and butter mixture through.
Sift the flour and cocoa into the liquid mixture, stir together and then fold in the chopped milk chocolate and drained prunes.
Pour into a lined baking tray and bake for 35-40 minutes at 180C or until set but still squidgy in the middle.
Cool on a wire rack then cut into pieces, about 18, and dust with icing sugar or cocoa powder to finish.
Tomato and Pickled Dill Cucumber salad


Ingredients:
tomatoes, dill pickles, parsley

Directions:
slice ingredients., layer alternately on a round plate in decreasing circles., garnish with parsley.
Chicken and Wild Rice Casserole
Category: meat-and-poultry
By KITKATY

A creamy chicken, wild rice, and mushroom casserole. This elegant, tasty recipe may be made in advance and baked right before company arrives! It's a real family favorite! Serve with French-style green beans or broccoli, fruit salad and French bread. That's all you need.

Ingredients:
3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 ½ teaspoons salt
1 teaspoon curry powder
1  onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 10 servings

Calories: 385.1
Fat: 10.3 g
Saturated fat: 4.4 g
Carbohydrates: 33.7 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 33.8 g
Cholesterol: 87.7 mg
Sodium: 1325.8 mg
Best Potato Zucchini Latkes


Ingredients:
potatoes, zucchini, onion, kosher salt, herb seasoning mix, eggs, flour, parsley

Directions:
Finely shred potatoes.  Soak potatoes in cold water to remove starch.  (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.]  After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion.  Put onion and zucchini in a colander to drain off excess juice.  You can carefully press out even more juice.  The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
After the final soak, squeeze out as much water as possible from the potatoes.  If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid.  Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
Heat oil in a medium skillet until the surface is shimmering.  Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick.  Fry until golden brown (approximately 6 minutes each side].
Homemade Cranberry Sauce - With Orange & Lemon Zest


Ingredients:
fresh cranberries, water, sugar, oranges, lemon, gelatin

Directions:
Put washed cranberries into pan with water.
Add orange and lemon zest.
Simmer 10 minutes until berries soften.
Sweeten to taste with sugar.
Add gelatin to the orange and lemon juice. Mix together and add to the cranberries.
Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs.
Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve.
Black Bean Turkey Burgers
Category: meat-and-poultry
By jachandl

This recipe makes mouth-watering burgers that even the beef lovers in my family can't pass up! Try it with spinach leaves in place of the lettuce on the bun and goat cheese as a topping! Delish!

Ingredients:
1 cup black beans, rinsed and slightly crushed
1 pound ground turkey
¾ cup grated Parmesan cheese
½ cup Japanese-style bread crumbs (panko)
1  egg
1 (1 ounce) package dry onion soup mix

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix black beans, ground turkey, Parmesan cheese, bread crumbs, egg, and onion soup mix with your hands in a large bowl. Divide into 6 portions and shape into patties. Cook on preheated grill until no longer pink in the middle, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 burgers

Calories: 237.7
Fat: 9.9 g
Saturated fat: 3.6 g
Carbohydrates: 16.3 g
Sugars: 0.4 g
Dietary fiber: 3 g
Protein: 23.5 g
Cholesterol: 95.6 mg
Sodium: 817.1 mg
Italian Fig Cookies I
Category: world-cuisine
By Mary Jo

This recipe has been handed down through my mother's family for years.  My grandmother brought it with her from Italy in the early 1900's.  My mom taught me the recipe this year.  Now I am the designated person in our family to make the Fig Cookies.  This is a very high honor.  So they must be as good as my Grandmothers' cookies.  Some call them Homemade Fig Newtons.  They are a tradition at Christmas and are wonderful with a hot cup of coffee.  They are lot of work.  I make them in stages.  First the dough, then a few days later the figs, and finally I will make the cookies.  The dough and the figs keep well in the refrigerator and the cookies freeze very well.

Ingredients:
2 cups shortening
3 cups white sugar
6  eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
1 pinch salt
2 cups whole milk
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
½ cup white sugar
1  whole orange, with peel
1  small apple
1 ½ cups chopped pecans
1 cup water  (Optional)

Directions:
To Make Dough:  Cream sugar and shortening.  Add eggs, vanilla, and salt.  Blend in flour and baking powder by hand.  Knead dough until smooth and workable.   Add milk to reach workable consistency.  (This takes a while and you will get a workout, but you'll know when it's right.) To Make Filling:  Cut up figs, orange, and apple into small pieces.  (It is easier to grind this way).  Grind figs, raisins, orange, and apple.  If the mixture is too dry or thick, mix in up to 1 cup of water, if desired.  (I do not use the water, the juice from the apple and orange are enough).  The spices and chopped nuts are added to the ground fig mixture.  After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand.  STICKY!  But good. Preheat oven to 375 degrees F (190 degrees C). Roll out some dough. (should be kind of thin).  Put fig mixture in a line.  Wrap dough over mixture, sealing figs inside dough.  Trim to desired length, using a diagonal cut.  Make small diagonal slits in the sides of the cookies.  Bake on ungreased cookie sheet for 10-15 minutes.  (Dough makes good cookies without the filling also).  Wonderful  with coffee.

Yields: 4 -5 dozen

Calories: 301.5
Fat: 10.1 g
Saturated fat: 2.3 g
Carbohydrates: 51.9 g
Sugars: 33.1 g
Dietary fiber: 4.9 g
Protein: 4.1 g
Cholesterol: 19.4 mg
Sodium: 71.8 mg
3 C Crock-Pot Casserole (Chicken, Cheese & Cauliflower)


Ingredients:
boneless skinless chicken thighs, chicken breasts, cauliflower, chicken broth, salt, onion powder, black pepper, heavy cream

Directions:
Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.
Oatmeal Strawberry Bread
Category: bread
By Kat

I came up with this bread late one night because I had too many strawberry that were about to go bad. I love it. This works equally well with fresh or frozen strawberries.

Ingredients:
3 cups all-purpose flour
1 ½ cups rolled oats
2 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups vegetable oil
4  eggs
1 ¼ pounds fresh strawberries, sliced
¼ cup rolled oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans. Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 3 hrs 5 mins
Yields: 2 - 3x7 inch loaves

Calories: 284.6
Fat: 15.1 g
Saturated fat: 2.5 g
Carbohydrates: 34.8 g
Sugars: 18 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 31 mg
Sodium: 150.1 mg
Delaware Bay Crab Cakes


Ingredients:
lump crabmeat, onion, butter, egg, milk

Directions:
Saute onions in butter until soft.
Pick thru crabmeat to remove any shells and put in large bowl.
Add onion & butter, 1/2 C breadcrumbs & Old Bay seasoning to crabmeat and mix gently.
Form Patties of desired size.  Press together gently to hold shape.  Mixture is soft and falls apart easily.
Carefully dip in milk/egg mixture and cover completely in breadcrumbs.
Bake at 400 for 10 - 15 minutes.
Sauteed Apples
Category: side-dish
By 356

This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.

Ingredients:
¼ cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
½ cup cold water
½ cup brown sugar
½ teaspoon ground cinnamon

Directions:
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 cups

Calories: 143.3
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 24.3 g
Sugars: 19.8 g
Dietary fiber: 2.6 g
Protein: 0.4 g
Cholesterol: 15.3 mg
Sodium: 45 mg
Autumn Pork Chops


Ingredients:
water, spicy brown mustard, honey, ground black pepper

Directions:
HEAT oil in skillet. Cook chops 10 minute or until browned.
ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done. Serve with noodles.
Creamy Cantaloupe Pops


Ingredients:
cantaloupe, heavy whipping cream, sugar

Directions:
Place cantaloupe in a blender.
Cover and process until smooth; set aside.
In a small saucepan, combine the cream and sugar.
Cook and stir over low heat until sugar is dissolved.
Remove from the heat.
Stir in pureed cantaloupe.
Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups]; insert the popsicle sticks.
Freeze until firm.
Shrimp With Smoked Andouille Sausage


Ingredients:
olive oil, shrimp, andouille sausages, mushrooms, Worcestershire sauce, fresh parsley

Directions:
Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
Using slotted spoon, transfer shrimp and sausage to plate.
Add mushrooms to same skillet and saute until tender, about 4 minutes.
Stir in cream and worcestershire sauce.
Simmer until sauce thickens, about 3 minutes.
Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
Season to taste with salt and pepper.
Divide shrimp and sausage mixture between 2 plates.
Spoon sauce and mushrooms over.
Sprinkle with fresh parsley and serve.
Watermelon Tomato Salad


Ingredients:
seedless watermelon, red pear tomatoes, red onion, fresh parsley, basil, lime juice

Directions:
In a large bowl, combine the watermelon, toatoes and onion., In a small bowl, combine the parsley, basil and lime jice., Pour over watermelon mixture and toss to coat., Refrigerate until serving.
Marinated Beef Fillet


Ingredients:
filet of beef, cherry tomatoes, red wine, extra virgin olive oil, thyme leaves, rosemary, garlic cloves

Directions:
Place the beef fillet into a non-metal dish.
MARINADE. In a jug, combine all ingredients. Season to taste.
Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
While the meat is resting, place the tomatoes in the roasting pan and cook
in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.
Cinnamon Swirl Bread
Category: breakfast-and-brunch
By bettina

This is a super quick batter bread that is wonderfully moist and yummy!

Ingredients:
⅓ cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup white sugar
1  egg, beaten
1 cup milk
⅓ cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar.  Combine egg, milk, and oil; add to flour mixture.  Stir until just moistened. Pour half of the batter into pan.  Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture.  Draw a knife through batter to marble. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x5 inch loaf

Calories: 232.8
Fat: 7.1 g
Saturated fat: 1.4 g
Carbohydrates: 39.6 g
Sugars: 23.2 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 17.1 mg
Sodium: 195.4 mg
Tempeh "Chicken" Salad


Ingredients:
tempeh, celery, red bell peppers, dill pickle, scallions, fresh parsley, mayonnaise, yellow mustard, lemon juice

Directions:
Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
I usually toss it in the fridge.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too] Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
This will keep covered in the fridge for 2-3 days.
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
Easy Mouth Watering Southern Cornbread


Ingredients:
self rising flour, cornmeal, sugar, milk, egg

Directions:
preheat oven at 400 degrees., Combine together and put into a buttered or sprayed pan bake 20-25 minute.
Hoender Pastei ( Boer Chicken Pie )


Ingredients:
stewing chicken, salt, onions, carrots, butter, flour, white wine, salt, pepper, lemon juice, hard-boiled eggs, ham, egg, water

Directions:
In a large pot, place the chicken, spices, salt, onions, and carrots, and cover with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and reserve.
In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt and pepper. Stir until thickened slightly.
In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat.
Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.
Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg.
Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.
German Currywurst
Category: world-cuisine
By JenFen

Currywurst is a popular 'fast food' in Berlin, Germany.  It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe.

Ingredients:
3 (15 ounce) cans tomato sauce
1 pound kielbasa
2 tablespoons chili sauce
½ teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
Curry powder to taste

Directions:
Preheat oven to Broil/Grill. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes. Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

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

Calories: 450.6
Fat: 31.7 g
Saturated fat: 10.6 g
Carbohydrates: 26.1 g
Sugars: 18.4 g
Dietary fiber: 4.9 g
Protein: 18.4 g
Cholesterol: 74.9 mg
Sodium: 3018.7 mg
Healthy Nachos With Chickpea Flour


Ingredients:
chickpea flour, baking powder, coconut oil, warm water, black pepper, chives

Directions:
Preheat the oven to 175C/350°F.
Place the chickpea flour, chives, pepper and baking powder into a large mixing bowl and mix well.
Add the coconut oil to the bowl and mix until the you’ve reached a crumbly dough.
Add the warm water and stir until the dough comes together. If you need to add more water to ensure the dough comes together add it a tablespoon at a time.
Roll the dough into a ball and place on top of a large sheet of parchment paper, then flatten with your hands. Place another sheet of parchment paper on top of the flattened dough and roll using a rolling pin until the dough is really thin.
Once the dough is rolled out very thinly - slice it into small triangles, then place them in the oven for 10-15 minutes.
Ravioli Dough


Ingredients:
flour, kosher salt, egg, olive oil

Directions:
Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm] in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm] wide, with at least 1/2 inch (12 mm] of flour on the bottom of the well.
Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
Then, still stirring, slowly begin to incorporate the flour “walls” into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry], slowly incorporate the flour on the bottom into the mixture.
When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help “glue” any loose flour to the dry dough ball.
When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe.  Makes about 20 oz. (625 g] of dough.
Almond Bread


Ingredients:
flour, sugar

Directions:
Beat egg whites until very  stiff.
Gradually add sugar and beat until of meringue  consistency.
Fold in flour and whole almonds.
Put in lightly greased, lined loaf  tin.
Bake in a 325 degrees oven for 40 to 50 minutes.
Leave in tin until  completely cold.
Take out of tin and wrap in foil and store in refrigerator for  one or two days.
With a very sharp knife cut loaf into wafer thin slices.
Place  on cookie sheets and put in slow oven (250 degrees] for about 45 minutes, until  dried out. Cool and store in airtight container.
Will keep for 3 or 4 months.