xiaoxl/recipe_data huggingface dataset:
Kittencal's Potato Salad With Eggs


Ingredients:
salt water, white wine vinegar, hard-boiled eggs, green onions, celery, Hellmann's mayonnaise, Miracle Whip, sour cream, garlic powder, Dijon mustard, season salt, salt, fresh ground black pepper

Directions:
Cook the potatoes in boiling salted water until just fork-tender.
Lift out with a slotted spoon into a large bowl.
Sprinkle with white wine vinegar, then cool to room temperature; cover refrigerate for minimum of 2 hours.
Meanwhile mix together the mayo, sour cream, Dijon mustard, salt, pepper and garlic powder.
Finely mince up the egg yolks with a fork and then add to the mayo mixture, whisk  until combined (there will be some small pieces of yolk, not to worry!].
After the 2 hours of chilling time, cut the potatoes into desired size cubes, then mix in the green onions, celery, parsley and chopped egg whites (add in any other ingredients you desire also].
Pour over the dressing and mix well to combine.
Season with more salt and pepper.
Cover and chill for a minimum of 2 hours before serving.
Blueberry Scones


Ingredients:
margarine, Ener-G Egg Substitute, flour, baking powder, vegan sour cream, fresh blueberries

Directions:
Preheat oven to 425.
In mixer, blend sugar and margarine.
Add egg substitutes and mix until lumpy.
Add flour and baking powder.
Mix.
Then add sour cream and mix just until combined.
Add berries by hand.
Drop by large spoonfuls onto greased cookie sheets, or shape by dropping big globs onto lightly floured surface and using a knife or spatula to cut into thick triangles.
Transfer to greased baking sheet and cook 10-20 minutes (depending on size], or until golden brown.
Miracle Lasagna


Ingredients:
spaghetti, ricotta cheese, mozzarella cheese, egg, frozen spinach, parmesan cheese

Directions:
Preheat oven to 375.
Spray an 11 X 7X 1 1/2 inch baking pan with nonstick cooking spray.
Combine the ricotta cheese, 1 cup of mozzarella cheese, egg and spinach in a bowl and mix well to combine all ingredients.
Spread 1/3 of the sauce in bottom of pan. Top with 3 uncooked noodles, the ricotta cheese mixture, the grated parmesan cheese, and 1/3 of the sauce.  Top with remaining uncooked noodles and remaining sauce.
Cover tightly with aluminum foil.
Bake at 375 for 1 hour.
Remove cover and top with remaining mozzarella cheese.
Return to oven for 5 minutes to let cheese melt.
Let stand for 5 minutes before serving.
Porkolt (Hungarian Stew) Made With Pork
Category: soups-stews-and-chili
By Fishwrap

A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.

Ingredients:
5 slices bacon, diced
2 large onions, diced
¼ cup Hungarian paprika
1 ½ teaspoons garlic powder
¼ teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
⅔ cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot. Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture. Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture. Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving. Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Prep time: 20 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 15 mins
Yields: 14 servings

Calories: 322.8
Fat: 13.2 g
Saturated fat: 5.3 g
Carbohydrates: 22.9 g
Sugars: 3.2 g
Dietary fiber: 2.5 g
Protein: 26.9 g
Cholesterol: 86.4 mg
Sodium: 348.7 mg
Crawfish Monica


Ingredients:
crawfish tail, butter, half-and-half cream, green onion, garlic cloves, pasta shells, parmigiano-reggiano cheese

Directions:
Cook pasta, rinse with cool water, drain., Melt butter in a large pot. saute onions and garlic 3 minute., Add half & half and Creole season. Cook 5-10 min over med., Heat until sauce thickens. Add crawfish the last three minute., Add pasta and toss well., Top with cheese., Serve with french bread.
No Bake Cereal Cookies
Category: desserts
By S Janssen

This is a no-bake cookie or bar with a good peanut butter taste. Ready-made chocolate frosting tastes good spread on the top.

Ingredients:
1 cup white sugar
1 cup white corn syrup
1 cup peanut butter
6 cups crispy rice cereal

Directions:
Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note). Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper. Allow to cool before slicing bars.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 319.2
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 53.9 g
Sugars: 27 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Sodium: 222.5 mg
Egg White, Oatmeal Pancakes


Ingredients:
old-fashioned oatmeal, Splenda sugar substitute, cinnamon, vanilla extract

Directions:
Blend all ingredients in blender or with hand blender on a low speed just until everything is blended.
Pour in med/large pan (heated to medium with Pam spray].
Let cook until bubble form on top and start to pop to form open holes (usually 5 minutes]. Flip and let cook another 3 minutes.
Makes one large pancake.
Mediterranean Lamb on Chickpea and Tomato Salad


Ingredients:
lamb fillets, cumin, ground coriander, chickpeas, green capsicum, tomatoes, red onion, mint leaf, olive oil, red wine vinegar, garlic clove

Directions:
Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
Stir together remaining yoghurt and garlic in a bowl.
Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
Finish with a generous dollop of garlic flavoured yoghurt.
Dad's Banana Nut Bread
Category: breakfast-and-brunch
By tjmallick

My dad made this bread for years to the delight to our family. Pair it with a dish of fruit and a cup of coffee for breakfast. Yum! The flax seed meal gives a great texture without altering the flavor.

Ingredients:
½ cup butter, softened
1 cup white sugar
2  eggs
2  very ripe bananas, mashed
1 cup self-rising flour
¼ cup flax seed meal
½ cup chopped walnuts  (Optional)

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners. In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the bananas. Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 16 servings

Calories: 182.2
Fat: 9.6 g
Saturated fat: 4.2 g
Carbohydrates: 22.7 g
Sugars: 14.5 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 38.5 mg
Sodium: 149.6 mg
Light Guacamole


Ingredients:
avocados, nonfat sour cream, green onion, lemon juice, salt, ground cumin, pepper, tomatoes, cilantro

Directions:
In a food processor, combine one avocado with everything but the tomato. Process until smooth.
In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
*When my mom makes this, she uses about a full cup of tomato, but I really dont care for it myself.
*Add an extra jalapeno and some hot sauce if you'd like a kick.
Chocolate Caramel Tart


Ingredients:
flour, sugar, salt, lemons, zest of, unsalted butter, vanilla extract, bittersweet chocolate, sugar, water, unsalted butter, salt, vanilla extract, pecans

Directions:
To make the crust, mix the flour, sugar, salt and lemon peel in a food processor.
Add the butter, followed by the egg yolk and vanilla.
Process the dough it begins to hold together in clumps.
Gather the dough and flatten into a disk and wrap in plastic wrap.
Chill for at least 20 minutes.
(You can also make the dough by hand by cutting th butter then mixing in the remaining ingredients, but a food processor makes it easy.] Preheat oven to 400° F.
Roll out dough and fit in a 9 or 10 inch tart pan.
Pierce the surface of the crust all over with a fork to keep it from bubbly up during baking.
Place tart pan with dough in the freezer for 10 minutes, then bake for 15-20 minutes or until crust is golden brown.
Cool on a wire rack.
To make chocolate filling, place cream in a heavy saucepan and bring to a boil.
Remove from heat and stir in the chocolate.
Continue stirring until chocolate is completely melted and mixture is smooth.
Spread 1 1/4 cup of the chocolate filling inn the bottom of the tart crust.
NOTE: If you plan on topping your tart with chopped nuts, then put all the chocolate mixture in the baked tart crust.
If you're not using nuts, reserve the remaining chocolate for the top layer decoration.
Chill the tart crust filled with chocolate for about 30 minutes.
To make the caramel, combine the sugar and water in a heavy saucepan and stir over medium heat until sugar dissolves.
Increase the heat and boil the syrup until it becomes golden brown in color, about 6-8 minutes.
Remove the mixture from the heat and stir in the cream, butter, vanilla and salt.
Be careful, the mixture will bubble up.
Return to the stove and cook for about 5 minutes, stirring constantly.
Chill for about 20 minutes.
Spoon the caramel layer over the chocolate tart.
If you're not using nuts, put remaining chocolate in a pastry bag and pipe decorative squiggles (technical term] or designs over the surface of the tart.
You can also randomly drizzle on the chocolate.
If you're using nuts, sprinkle the nuts over the caramel layer instead.
Ground Flax Egg Substitute
Category: everyday-cooking
By Tricia Vaccaro-Coburn

Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer.

Ingredients:
3 tablespoons very warm water
1 tablespoon ground flax seeds

Directions:
Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes. Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 flax egg

Calories: 37.4
Fat: 3 g
Saturated fat: 0.3 g
Carbohydrates: 2 g
Sugars: 0.1 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 3.4 mg
Slow Cooker Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, chicken broth, Rotel Tomatoes, potatoes, frozen corn, celery ribs, garlic cloves, tortilla chips, monterey jack cheese, cilantro, avocado

Directions:
In a small pan sautee onions and garlic until tender.  Pour content of pan oil and all into the slow cooker.
In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning.  Cook on low for 6 hours.
With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes].  Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
Garnish soup with cheese, avacado, clianto and crushed tortilla chips.
Sesame Lime Steak Wraps
Category: world-cuisine
By LINDA W.

Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.

Ingredients:
½ pound eye of round, thinly sliced
¼ cup lime juice
¼ cup honey
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon finely chopped fresh ginger root
4 leaves red leaf lettuce - rinsed, dried and torn
4 (8 inch) flour tortillas

Directions:
Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes. Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly. Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 400.9
Fat: 17 g
Saturated fat: 4.9 g
Carbohydrates: 46.9 g
Sugars: 17.8 g
Dietary fiber: 2.1 g
Protein: 16.1 g
Cholesterol: 34.6 mg
Sodium: 354.7 mg
Thin-Crust Fathead Pizza Dough
Category: bread
By France C

Made without cream cheese, this crust is not only keto-friendly but also tastes just like pizza! Even though it's thin, the xanthan gum helps make it sturdy enough to pick up and hold all your favorite pizza toppings. Note that the yeast won't help the dough rise since it's lacking sugar to activate it; it is solely included to add traditional bread-like flavor. Shred your own mozzarella from a block of cheese instead of buying pre-shredded; the latter does not melt well.

Ingredients:
2 teaspoons yeast
2 tablespoons warm water
1 ½ cups shredded part-skim mozzarella cheese
1  large egg, lightly beaten
1 cup blanched almond flour
1 teaspoon xanthan gum
⅛ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes. Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point. Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes. Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter. Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 slices

Calories: 212.4
Fat: 15.7 g
Saturated fat: 3.9 g
Carbohydrates: 6.7 g
Sugars: 1.1 g
Dietary fiber: 3.4 g
Protein: 12.8 g
Cholesterol: 49.1 mg
Sodium: 255.2 mg
Big Batch Red Lentil Soup


Ingredients:
olive oil, onions, carrots, garlic cloves, fresh oregano, dried oregano, cumin, ground coriander, red lentils, plum tomatoes, water, salt, cayenne pepper, fresh parsley, sour cream, fresh lime juice, lime zest

Directions:
Warm oil in a very big pot over medium heat.  Add onion & cook 3 minutes.  Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I  cuisinart all together], and cook 10 minute or until veggies are soft, stirring often.
Add lentils, broth, tomatoes with their liquid and the water.  Bring to a boil.  Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally.  Stir in the salt and cayenne.
Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better] by pulsing off and on.  (WATCH IT! VERY HOT!]
Stir puree back into soup in the pot.  Taste and correct seasonings if necessary.  Stir in the fresh parsley.
For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl.  Stir well.
Serve soup with a dollop of the Zesty Lime Cream floating on top.
Chicken Salad With Dried Blueberries


Ingredients:
mayonnaise, sour cream, chutney, lemon juice, salt, pepper

Directions:
Combine chicken, blueberries, and almonds.
Combine mayonnaise, sour cream, chutney, lemon juice, salt and pepper; add to chicken mixture and toss well.
Cover and chill.
Thai Prawn and Glass Noodle Salad


Ingredients:
fish sauce, lime juice, coconut milk, palm sugar, garlic cloves, ginger, chilies, white pepper, mint leaf

Directions:
Soak glass noodles in boiling water until softened. Drained well.
Peel and devein prawns.
Mix fish sauce, lime juice, coconut milk, palm sugar, garlic, ginger, chillies and pepper in a bowl.
Add prawns, mint and noodles and toss through dressing.
Transfer to serving plate.
Super Spicy Pea Salad
Category: salad
By SHUNPR

This one is not for the kids!  Super spicy and perfect for those hot summer days when you want something besides potato salad to take to the neighborhood BBQ.

Ingredients:
2 (15 ounce) cans peas, drained
¼ cup chopped red onion
2 tablespoons dill pickle relish, drained
1  hard-cooked egg, chopped
1 large jalapeno pepper, seeded and chopped
¼ cup mayonnaise
½ cup shredded pepperjack cheese
salt to taste

Directions:
In a medium bowl, combine peas, onion, relish, egg and jalapeno.  Stir in mayonnaise and cheese.  Chill for at least two hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 1/2 cups

Calories: 198
Fat: 12.1 g
Saturated fat: 3.4 g
Carbohydrates: 14.8 g
Sugars: 5 g
Dietary fiber: 4.5 g
Protein: 8.2 g
Cholesterol: 50.6 mg
Sodium: 436.2 mg
Baked Coconut Shrimp


Ingredients:
shrimp, panko breadcrumbs, unsweetened flaked coconut, cayenne pepper, chili powder, flour, egg

Directions:
1. Preheat oven to 425°F  Line a baking sheet with foil or parchment and spray with olive-oil cooking spray.
2. Rinse shrimp and set aside.  In a plastic ziplock bag, combine panko, coconut, cayenne pepper, and chili powder.  Shake to mix, then set aside.
3. Put flour and egg in separate small dishes.  In batches of five, dredge shrimp in flour, then dip into egg.  Shake gently in the bag with the coconut mixture until coated.
4. Place breaded shrimp on the baking sheet and lightly coat with cooking spray, then bake for 10 minutes, or until shrimp are firm to the touch and coconut begins to brown.
5. Combine chili sauce and jam in a saucepan or microwave-safe bowl.  Heat over medium-low heat for 5 minutes, or on HIGH in the microwave for 30 seconds.  Stir, then serve with shrimp.
Homemade Veggie Pizza
Category: main-dish
By Bird

Of course, you could just order out, but nothing beats a homemade pizza. The sauce is so easy and hearty everyone will think you were in the kitchen all day cooking this up!

Ingredients:
2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon dried oregano
1 teaspoon salt
1  egg
1 tablespoon extra-virgin olive oil
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
½ small onion, chopped  (Optional)
1 tablespoon dried oregano
1 clove garlic, finely chopped
1 teaspoon onion powder
1 teaspoon kosher salt
1 pinch ground black pepper
1 ¼ cups shredded mozzarella cheese
½ cup chopped green bell pepper  (Optional)
½ cup chopped onion  (Optional)
½ cup sliced fresh mushrooms  (Optional)
¼ cup shredded mozzarella cheese

Directions:
Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam. Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet. Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes. Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top. Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

Prep time: 40 mins
Cook time: 35 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 397
Fat: 8.7 g
Saturated fat: 3.6 g
Carbohydrates: 63.4 g
Sugars: 9.1 g
Dietary fiber: 5.1 g
Protein: 17.4 g
Cholesterol: 49.1 mg
Sodium: 1290.7 mg
The South Beach Diet Cheesecake


Ingredients:
low-fat cream cheese, eggs, Splenda sugar substitute, vanilla, low-fat sour cream, Splenda sugar substitute, vanilla

Directions:
Beat ingredients for'cake' until smooth.
Pour into a 9" greased square pan.
Bake at 350 degrees for 35 minutes.
Remove from oven for 15 minutes-- leave oven on.
Meanwhile-- mix topping ingredients together and mix well.
After the 15 minutes has elapsed, pour topping over the cheesecake and spread evenly, and bake for 10 minutes more.
Chill.
Apple Cider Turkey Brine
Category: side-dish
By AngelinaLaRue

Delicious apple cider brining liquid for turkey. Brined turkeys tend to shorten your roasting time by about half an hour. But be sure your bird cooks to an internal temperature of 180 degrees when tested through the thigh. Season and roast according to any of your favorite recipes.

Ingredients:
1 gallon water, or as needed, divided
2 cups apple cider
1 cup kosher salt
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon black peppercorns
4 cups ice cubes

Directions:
Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 servings

Calories: 23.7
Carbohydrates: 5.9 g
Sugars: 4.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 7607.7 mg