xiaoxl/recipe_data huggingface dataset:
Feta Cheese and Scallion Muffins With Rosemary


Ingredients:
flour, baking powder, salt, chili peppers, nutmeg, garlic powder, dried rosemary, black pepper, scallions, feta cheese, eggs, plain yogurt

Directions:
In a big bowl combine all of the dry ingredients. Add the scallion slices and the feta cheese. Toss to combine.
In a second bowl combine eggs, oil and yogurt.
Add the wet to the dry ingredients and mix until just combined.
Fill into prepared muffin tins and bake in the preheated oven at 180° C/350°F for 20 minutes or until toothpick inserted in the centre comes out clean.
Enjoy! :].
Russian Cabbage Pies


Ingredients:
flour, sour cream, butter, sugar, salt, egg, red cabbage, butter, egg, salt, sugar

Directions:
Preheat oven to 350.
Place 1 TBSP butter in a small dish. Set aside (somewhere warm] to soften.
Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
After happily washing up your dough-making mess (you have some time], prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled] and salt and sugar (to taste] to your pot of cabbage. Turn off the heat. Grease a large pan.
Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter]. Place a spoonful of filling in each circle (one at a time]. Pinch closed. Be patient! This takes some practise . . .
Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.].
Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :] ].
Serve with sour cream, and hot sauce if you like. Enjoy!
Salmon Burgers and Vegetable Slaw


Ingredients:
salmon, cucumber, shallots, flat leaf parsley, cabbage, carrots, red bell pepper, green onions, mayonnaise, cider vinegar, sugar, garlic cloves, salt, pepper, pine nuts

Directions:
Combine cabbage, carrots, bell pepper, and green onions in a large bowl.
Mix together mayonnaise, vinegar, sugar, garlic, and mustard.
Combine the vegetables and dressing. Season with salt and pepper.
Refrigerate up to 3 hours.
Toast pine nuts, add to salad, and toss just before serving.
Combine salmon, bread crumbs, cucumber, shallots, and parsley and mix thoroughly.
Divide into 6 portions and shape into patties about 3 inches in diameter and 1 inch thick.
Preheat grill at medium-high. Lightly oil grill rack.
Cook patties on hottest part of grill 5-6 minutes, turn and cook another 5-6 minutes.
Toast cut sides of buns on grill before serving.
Spicy "Barbecued" Tofu Burgers


Ingredients:
extra firm tofu, barbecue sauce, pickle, cabbage, mayonnaise, fresh coarse ground black pepper, sugar, lemon-pepper seasoning, white vinegar, cayenne

Directions:
Cut tofu cake horizontally into 3/4 inch thick rectangles (about the size of your buns].
Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
Meanwhile, make slaw: Mix all ingredients (except for cabbage/slaw] together in a small bowl. Let sit for 5 minutes. Mix sauce into cabbage and chill until ready to use.
Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes. Turn tofu over. Broil until browned and bubbly, about 5 more minutes.
Toast the buns, place tofu, more sauce (if desired], pickles and a scoop of slaw on top of each sandwich.
V8 Escarole and White Bean Soup


Ingredients:
water, cannellini beans, chicken bouillon cubes, onion, carrot, garlic, escarole, parmesan cheese

Directions:
In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
Add escarole and cool 3 minutes, or until wilted.
Stir in cheese and serve.
Garnish with fresh parsley and/or additional Parmesan cheese.
Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)


Ingredients:
potatoes, carrots, bacon, butter, heavy cream, salt, pepper, nutmeg

Directions:
Heat a small skillet over high heat.
Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
Remove from heat and set aside.
Bring a large pot of salted water to a boil.
Add potatoes and carrots.
Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash].
Drain the vegetables and place them in a salad bowl.
Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
Add cream and nutmeg.
Season with salt and pepper.
Toss well and serve.
Cinnamon Honey Wings


Ingredients:
chicken wings, garlic cloves, olive oil, soy sauce, honey, ground cinnamon, dried thyme, ground ginger, ground mustard

Directions:
"Mix all the ingredients in a zip-lock storage bag, place in refrigerator and marinate at least 2 hours, turning bag occasionally. Remove from refrigerator and place wings and sauce in a single layer in a 13x9x2 baking pan. Bake in oven 375' for 45 minutes, or until no longer pink when pricked with fork."
Hot German Potato Salad


Ingredients:
potatoes, bacon, yellow onions, all-purpose flour, sugar, celery seed, fresh ground black pepper, water, vinegar

Directions:
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water] to boiling.
Add potatoes and return to boiling point.
Reduce heat.
Cover and cook for 20 to 25 minutes or until tender; drain well.
Cook bacon in medium skillet until crisp.
Remove bacon from skillet and drain on paper towels.
Cook and stir onion in bacon drippings until tender.
Stir in flour, sugar, salt, celery seed, and pepper.
Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in water and vinegar.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute; remove from heat.
Crumble bacon into hot mixture.
Slice in the warm potatoes.
Cook, stirring gently, to coat potatoes, until hot and bubbly.
Kahlua Pecan Pie


Ingredients:
butter, brown sugar, eggs, salt, light corn syrup, dark corn syrup, Kahlua, pecans

Directions:
With a whisk, lightly beat eggs and add brown sugar, butter and salt.
Blend well.
Add syrups and Kahlua.
Blend.
Add pecans and blend again.
Pour into prepared pastry crust and bake at 350°F for about 40 minutes, or until set.
Cool.
Serve with whipped cream if desired.
Chipotle Peach Salsa with Cilantro
Category: appetizers-and-snacks
By OOMPAH

I came up with this fresh-tasting, spicy recipe one night as we fired up steaks smothered in a smoky hickory BBQ sauce on our new grill. The combination was a hit and this has definitely become a new favorite. We like our food spicy, so adjust the amount of chipotle and onion to suit your taste.

Ingredients:
1 cup sliced canned peaches, drained and chopped
⅓ cup chopped red onion
2 cloves garlic, minced
1 ½ teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
⅓ cup chopped fresh cilantro
½  lime, juiced
salt and pepper to taste

Directions:
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.

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

Calories: 40.5
Fat: 0.1 g
Carbohydrates: 10.3 g
Sugars: 7.2 g
Dietary fiber: 1.5 g
Protein: 0.8 g
Sodium: 17 mg
Ricotta, White Chocolate Chip, and Walnut Muffins


Ingredients:
all-purpose flour, baking powder, salt, white chocolate chips, walnuts, low-fat ricotta, canola oil, egg, sugar, vanilla, water

Directions:
Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside.
In a small bowl, blend flour, baking powder and salt in a bowl.
In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined.
Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.
Light Vegan Chocolate Banana Cake


Ingredients:
flour, water, sugar, banana, baking powder, vanilla extract, apple cider vinegar, cocoa powder, salt

Directions:
First of all you can make this recipe as it is by that I mean combine these ingredients in 1 bowl or you can make 2 separate batches one with chocolate, one with banana and mix to get this colour difference in the cake.
Even if you decide to make this recipe in just 1 bowl or 2 bowls, it's quite simple.
Preheat the oven to 350 degrees, 15 minutes prior to baking.
Sift the flour, cocoa powder in the bowl then add the rest of the dry ingredients and mix.
Add the liquid ingredients, mashed banana and fold.
You can use any kind of bowl to bake it, depending on what you're looking for. If you want a thick layer of cake, use a smaller bowl if you want a think cake like I did, use a bigger one, totally up to you.
Cook the cake until the toothpick comes out clear mine took around 25 minutes, depending on your bowl's size this will change.
Then let it cool down then cut it into sizes, Pour some powdered sugar on top, and you are done.
You can add nuts or white/dark chocolate chips or whatever basically to this recipe and add more sugar if you want a sweeter cake, totally up to you.  But I prefer it this way, I'm not a fan of really sweet desserts so --  You can remove the banana and make it a chocolate cake as well but if you're going to do that double the amount of the cocoa powder.
Enjoy!
Beef Chow Mein


Ingredients:
beef sirloin, rump roast, salt, pepper, garlic, sugar, black pepper, garlic, fish sauce, soy sauce, broccoli floret, carrot, mushrooms, bamboo shoot, snow peas, celery, onion, napa cabbage, oyster sauce, cooked rice

Directions:
Place sliced beef in a small bowl.
Add dash of salt, dash of pepper and 1/2 tsp minced garlic.
Refrigerate for 2 hours.
In a small bowl, combine next 5 ingredients.
Set aside.
Heat skillet or wok over high heat.
Stir-fry beef until cooked throughout.
Add next 6 ingredients.
Stir and shake pan constantly for 2-3 minutes more until vegetables just start to become aromatic.
Blend in fish sauce mixture.
Add onion, cabbage and oyster sauce.
Continue to stir-fry approximately 1 minute or until crisp tender.
Serve over hot rice.
Joy's Dinner Rolls


Ingredients:
sugar, warm water, milk, eggs, butter, sugar, salt, white flour, whole wheat flour

Directions:
Dissolve 1/2 tablespoon sugar and yeast in luke warm water.
Let rest until foamy, about 10-15 minutes.
In separate bowl, place butter, 1/4 cup of sugar and salt in the warm milk.
Mix until the butter is melted and sugar and salt dissolve.
When the mixture is cooled to luke warm, add yeast mixture and beaten eggs.
Add flour and knead until it forms a nice ball.
Place in a bowl, cover and let rise to double the size, between 1-2 hours.
Punch down, knead and shape into roll sized balls.
It is easier to shape them"seamlessly" if you put a little water on your hands as you roll them.
Place them into buttered pans.
Cover and let rise again, about 30 minutes.
Bake at 425 for 8-10 minutes or until golden brown.
Enjoy.
Candy Apple Martini


Ingredients:
"green apple vodka"

Directions:
Fill a cocktail shaker halfway with ice.
Add in vodka, sour apple liqueur, butterscotch schnapps, and apple juice.
Shake vigorously for 5-10 seconds.
Strain drink into a chilled cocktail glass; garnish with an apple slice.
Yummy Creamed Corn


Ingredients:
frozen corn, salt, sugar, cornstarch

Directions:
Put the corn in a pan, add the salt, sugar and half the cream and bring to a boil.
Reduce to low or simmer, then thicken with cornstarch and the reserved cream.
Heat to desired thickness, take off the heat and serve.
Shrimp and Asparagus in Dill Sauce


Ingredients:
pasta, olive oil, butter, shallots, asparagus, garlic, fresh dill, medium shrimp, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil.
Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
Add the shallots and cook until softened, about 2 minutes.
Add the asparagus and cook until it loses its raw look, about 2 minutes.
Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
Add the garlic, dill and shrimp.
Remove from the heat and stir in the additional olive oil, salt and pepper.
Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
Sara's Awesome Pumpkin Bread
Category: bread
By Sara

This simple recipe is perfect to prepare on a busy Thanksgiving day and it adds just the right touch to a wonderful Thanksgiving feast.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
½ teaspoon baking powder
2 cups pumpkin puree
⅔ cup vegetable oil
3  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well. Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean. Allow to cool for 15 minutes before removing from pans.

Yields: 2 loaves

Calories: 189
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 29.8 g
Sugars: 17 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 23.3 mg
Sodium: 221.3 mg
Bacon Avocado Pasta
Category: meat-and-poultry
By DragonMom

Delicious bacon and avocado with a basil lemon dressing make this pasta amazing. I serve it as a hot pasta dish but it can also be served cold like a pasta salad.

Ingredients:
1 (8 ounce) package bow-tie pasta
6 slices bacon
⅔ cup chopped basil
3 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
¼ teaspoon ground black pepper
⅛ teaspoon salt
2  avocados, chopped
½ cup grated Romano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces. Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl. Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

Prep time: 20 mins
Cook time: 27 mins
Total time: 47 mins
Yields: 4 servings

Calories: 400.4
Fat: 17.9 g
Saturated fat: 5.6 g
Carbohydrates: 43.5 g
Sugars: 2.3 g
Dietary fiber: 2.1 g
Protein: 17.7 g
Cholesterol: 30.6 mg
Sodium: 572.6 mg
Ginger Fried Rice
Category: main-dish
By SunnyDaysNora

A simple fried rice recipe full of the delicate flavor of ginger, the perfect accompaniment to any Asian meal.

Ingredients:
½ cup olive oil, divided
1 cup sliced green onions
1 cup shredded carrots
4  eggs, lightly beaten
¼ cup ginger paste
2 tablespoons minced garlic
½ teaspoon salt
4 cups day-old cooked white rice
¼ cup soy sauce
1 tablespoon oyster sauce
2 teaspoons Sriracha sauce
½ teaspoon sesame oil

Directions:
Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl. Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 302.4
Fat: 16.8 g
Saturated fat: 2.8 g
Carbohydrates: 31.9 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 6.6 g
Cholesterol: 81.8 mg
Sodium: 713 mg
One Pot Polish Dinner


Ingredients:
potatoes, head of cabbage, water

Directions:
In a large pot add your potatoes and cover with water.
Add your cabbage wedges leafy side up.
Simmer for 30 minutes.
Add the sausage slices on top of the cabbage and cook for the remaining 10 minutes.
Arrange ingredients in a large bowl and serve hot with butter, salt and pepper.
Just Too Easy Tartar Sauce


Ingredients:
Miracle Whip, mayonnaise

Directions:
Stir all ingredients together., Serve with fish., You can use all sweet or all dill relish., I prefer a mix of the two.
My Favorite Chili


Ingredients:
ground beef, green bell pepper, garlic clove, cloves, tomatoes, chili powder, paprika, kidney beans

Directions:
Brown beef in oil, add chopped vegetables and cook until vegetables are tender.
In a large kettle, put 2 cups of water and cloves and bring to a boil.
Add chopped tomatoes with juice and simmer for about 15 minutes to get the flavor of the cloves.
Take out cloves and add meat, vegetables, paprika, chili powder, and seasonings (add more spice if you need, I think it needs more chili powder than the recipe calls for].
Simmer 1 hour; add kidney beans and continue to simmer for 15 minutes.
This is not a thick chili, it's great over hot tamales.
Heidi's Mocha Cream Torte


Ingredients:
graham cracker crumbs, brown sugar, walnuts, butter, chocolate pudding, water, eggs, cream cheese, butter, powdered sugar, half-and-half

Directions:
Heat the over to 350.  Grease and flour three 9" round cake pans.
In a large bowl, combine all of the crunch layer ingredients until crumbly.
Firmly press 1/3 crunch mixture (about 1 cup] into each prepared pan.
In the same bowl, place cake mix, pudding mix and water and blend.
Add eggs, one at a time until well mixed.
Add oil and finish mixing well.
Pour into prepared cake pans, covering crunch layer completely.
Bake for 25 - 30 minutes or until tooth pick comes out clean.
Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
In a small bowl blend all frosting ingredients until smooth.
Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
Repeat with the remaining layers and frosting.
Garnish with chocolate curls, if desired.
Hungarian Noodle Side Dish Recipe


Ingredients:
chicken bouillon cubes, boiling water, onion, Worcestershire sauce, poppy seeds, garlic powder, cottage cheese, sour cream, parmesan cheese, paprika

Directions:
In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well.
Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
Snow Peas with Mushrooms


Ingredients:
snow peas, mushroom, butter, shallot, ginger

Directions:
Lightly cook snow peas in boiling water (1-2 minutes] and drain.
Melt butter in skillet, add mushrooms with salt and pepper.
Cook stirring constantly about 2 minutes.
Add snow peas, ginger and shallots.
Toss to blend and cook about 30 seconds.
Serve immediately.
Grilled Chicken and Potato Foil Packs
Category: meat-and-poultry
By alaskaninthesouth

Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!

Ingredients:
½ cup vegetable oil
¼ cup cider vinegar
1 tablespoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried thyme
4  skinless, boneless chicken breast halves
4 large potatoes, peeled and cut into 1/4-inch slices
2 large onions, cut into 1/4 inch thick slices
2 large green bell pepper, cut into 1/4 inch strips
2 cups sliced button mushrooms

Directions:
Preheat an outdoor grill for medium-high heat. Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside. Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets. Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

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

Calories: 719.7
Fat: 30.7 g
Saturated fat: 5.2 g
Carbohydrates: 79 g
Sugars: 9.4 g
Dietary fiber: 11.7 g
Protein: 34.5 g
Cholesterol: 64.6 mg
Sodium: 378.6 mg
Mamelige (Romania)


Ingredients:
cornmeal, water, unsalted butter, sour cream

Directions:
In medium saucepan, bring water to boil, then slowly add cornmeal., Use wooden spoon to continuously stir the mixture until smooth., Remove cornmeal mixture & transfer to a plate, pressing into a pancake., To serve, cover with butter, goat cheese &/or sour cream.
Canning Pizza or Spaghetti Sauce from Fresh Tomatoes
Category: side-dish
By dhires

This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.

Ingredients:
20 pounds fresh Roma tomatoes
1 tablespoon olive oil
2 cups chopped onion
¼ cup lemon juice
¼ cup red wine  (Optional)
3 cloves garlic, minced
2 tablespoons chopped celery  (Optional)
2 tablespoons minced fresh basil
2 tablespoons chopped red sweet pepper
2 teaspoons salt  (Optional)
2  bay leaves
¼ teaspoon ground black pepper

Directions:
Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain. Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes. Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes. Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings. Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints. Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 30 mins
Cook time: 1 hr
Total time: 13 hrs 30 mins
Yields: 8 pints

Calories: 61.8
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 12.5 g
Sugars: 8 g
Dietary fiber: 3.6 g
Protein: 2.7 g
Sodium: 160.5 mg