xiaoxl/recipe_data huggingface dataset:
Lepinja (Serbian Flatbread)
Category: bread
By BigShotsMom

I had a Croatian coworker who would bake this anytime we had a celebration at work. I finally got her to share her recipe with me. I've had to tweak it quite a bit because some ingredients she doesn't measure and of those she does, she uses metrics.

Ingredients:
1 (.25 ounce) package active dry yeast
2 tablespoons warm milk (110 to 115 degrees F)
1 cup warm water (110 to 115 degrees F)
1 tablespoon white sugar
2 ⅓ cups all-purpose flour
1 teaspoon salt

Directions:
Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture. Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let  the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 1 loaf

Calories: 95.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 19.9 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 0.2 mg
Sodium: 196.2 mg
Banana Slush


Ingredients:
bananas, lemon juice

Directions:
In a large non-metal container, combine mashed bananas and juices; mix well and freeze.
Two hours before serving, remove frozen mixture from freezer; let stand at room temperature.
Just before serving, stir carbonated beverage into slushy fruit mixture.
Serve immediately.
Spicy Pumpkin Pie Seeds


Ingredients:
olive oil, Worcestershire sauce, seasoning salt, ground cayenne pepper, pumpkin pie spice

Directions:
Preheat oven to 350.
Put seeds in a large bowl and fill with warm water.  All seeds will float to the top while pumpkin guts sink to the bottom.  Spoon seeds out and put into separate clean bowl.
Combine hot water and 2 tablespoons salt in medium saucepan.  Boil for 10 minutes, watching and stirring constantly.
Drain seeds in colander and put back into the clean bowl.
Add olive oil and worcestershire sauce and toss with seeds to mix well.
Add remaining dry ingredients (all spices] and toss again to coat well.
Line large cookie sheet with foil, and spread out seeds as much as possible.
Bake for 50-60 minutes, stirring seeds every 20 minutes.
Soda Pop Marinade for Chicken


Ingredients:
soy sauce, olive oil, garlic powder

Directions:
Combine marinade ingredients in large ziploc bag; add 2-3 pounds chicken to bag and seal.
Marinate 2-24 hours in refrigerator, turning bag occasionally.
Remove chicken from bag, grill, and enjoy!
Caraway Split-Pea Soup


Ingredients:
bay leaf, caraway seeds, onion, celery, carrot, garlic clove, Worcestershire sauce, red wine, salt

Directions:
Bring the split peas, stock, bay leaf, caraway seeds and jalapeño to a boil.
Reduce heat, cover and simmer for half an hour.
Add the onion, celery, carrot, garlic, Worcestershire sauce, and red wine and let simmer another 30 minutes, or until peas are tender.
Salt to taste.
Spiced Chicken With Lime Cilantro Butter


Ingredients:
chicken breasts, cumin, chili powder, dried oregano, unsalted butter, fresh cilantro, limes, juice of, canola oil

Directions:
Make sure your chicken cutlets are thin and even in thickness.
Mix together cumin, chili powder, oregano salt and pepper. Lightly dust both sides of the cutlets with the spice mix.Lightly dust both sides of the cutlets with the Latin spice mix.
Preheat a large sized sauté pan over medium high heat. Add 1 tablespoon canola oil to preheated sauté pan. Add the spiced cutlets to the pan carefully without crowding the pan. Cook chicken for 2 to 3 minutes per side. The chicken should be golden brown and cooked completely through. Insert a internal cooking thermometer into the chicken cutlet, it should read 165 degrees for correct doneness. Remove from pan and let cool slightly.
Turn the heat on the pan down to medium low. Add 1/2 cup of water to pan and stir to remove any bits of flavor from the bottom of the pan. Reduce the water in the pan by half (this should only take a minute or so]. Add lime juice to the pan and continue to stir. Add the butter to the pan sauce while stirring constantly. The butter should blend with the pan sauce to form a thicker pan sauce. After the butter is combined to make the sauce, remove from heat and add cilantro. Taste pan sauce and adjust seasoning with salt and pepper.
Serve the chicken with rice and fresh vegetables for a complete meal. Spoon the pan sauce over the chicken. Garnish with extra cilantro and lime wedges.
Brownie Pie


Ingredients:
butter, sugar, salt, eggs, chocolate chips

Directions:
Melt chocolate and butter together. Cool slightly., Mix with other ingredients, pour into unbaked pie shell., Bake for 25 minutes at 350 degrees., Allow to cool before slicing.
Fat Free Mandarin Orange Bars


Ingredients:
flour, sugar substitute, salt, Egg Beaters egg substitute, baking soda, mandarin oranges, mandarin oranges, fat free cream cheese, sugar substitute, powdered sugar, vanilla extract

Directions:
Beat ingredients together for 2 minutes, or until Mandarin Oranges are mashed., Pour into 13 x 9 inch greased pan., Bake at 350 degrees for 25-30 minutes., Glaze: Beat ingredients together until smooth. Spread on cooled bars., *note* if you cut the recipe in half you can use it for an 8x8 pan.
" Berry French Toast" Oatmeal


Ingredients:
old fashioned oats, water, berries, ground flax seeds, I Can't Believe It's Not Butter® Spread

Directions:
Add 1/2 cup old-fashioned oats and 1 cup water into a large microwaveable bowl.
Cook in microwave on 50% power for 6 minutes.
Place frozen berries in small bowl and defrost in microwave until the juice from the berries is released (it takes about 50 seconds on mine].
Add defrosted berries(+ juice], sugar free syrup, butter spray, and flax seed together and stir well.
Enjoy!
Luby's Cafeteria Macaroni and Cheese


Ingredients:
elbow macaroni, all-purpose flour, butter, margarine, boiling water, American cheese, salt

Directions:
Cook macaroni according to package directions., Heat oven to 350ºF., In a large bowl, mix dry milk, flour, and butter., Gradually add boiling water, beating constantly., Add 1 1/2 of the cheese and continue beating until smooth and creamy., Stir in macaroni, 1 cup of the remaining cheese, and salt., Transfer to lightly greased 2-qt baking dish., Cover with foil., Bake 25 minutes., Remove foil., Sprinkle with remaining 1/2 cup cheese., Continue baking 1 minute or until cheese melts.
Chicken Salad My Way
Category: salad
By ILLUMINATIAN

My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!

Ingredients:
1 (1 inch) piece fresh ginger root
1  star anise pod  (Optional)
2  skinless, boneless chicken breast halves
½ cup mayonnaise
⅛ teaspoon salt
1 pinch ground black pepper
1 pinch paprika
½ teaspoon honey
½ cup diced celery
½ cup diced apples
¼ cup diced red onion
¼ cup chopped raisins
¼ cup chopped walnuts
2 teaspoons minced fresh ginger root

Directions:
Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces. Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside. Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

Prep time: 30 mins
Cook time: 15 mins
Total time: 8 hrs 45 mins
Yields: 3 cups

Calories: 471.6
Fat: 37.3 g
Saturated fat: 5.4 g
Carbohydrates: 19 g
Sugars: 12 g
Dietary fiber: 2.4 g
Protein: 18 g
Cholesterol: 54.5 mg
Sodium: 357.4 mg
Lamb Stew with Green Beans
Category: soups-stews-and-chili
By Kathy Bezemes Walstrom

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Directions:
Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour. Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 363.2
Fat: 27.9 g
Saturated fat: 11 g
Carbohydrates: 7.8 g
Sugars: 2.7 g
Dietary fiber: 3.2 g
Protein: 20.6 g
Cholesterol: 81.6 mg
Sodium: 271.9 mg
Cafeteria Macaroni and Cheese
Category: main-dish
By Karena

This is an old-fashioned comfort food recipe.

Ingredients:
8 ounces macaroni
1 ½ cups milk
1 ½ teaspoons ground mustard
1 teaspoon Worcestershire sauce
¾ teaspoon salt
1 dash hot pepper sauce
1 ½ tablespoons butter
3 ½ cups shredded Cheddar cheese, divided
½ cup bread crumbs
2 tablespoons butter, melted
½ teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish. Bring a large pot of lightly salted water to a boil.  Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Heat the milk in a small saucepan.  Stir in mustard, Worcestershire sauce, salt, and hot sauce.  Set aside. Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni.  Pour the hot milk mixture over the cheese and macaroni.  Transfer to prepared baking dish.  Sprinkle remaining 1/2 cup cheddar on top.  Combine the bread crumbs with the melted butter, and spread over the top.  Sprinkle with paprika. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 543.9
Fat: 31.4 g
Saturated fat: 19.2 g
Carbohydrates: 39.4 g
Sugars: 4.4 g
Dietary fiber: 2.2 g
Protein: 25.4 g
Cholesterol: 91.9 mg
Sodium: 850 mg
Corn Casserole


Ingredients:
buttermilk, butter, egg, salt, red pepper flakes

Directions:
Preheat the oven to 325°F.
Melt the butter, and combine with all the other ingredients in an oven proof dish, add the red pepper flakes sparingly they are hot.
Bake for about 30 minutes.
Monkey Bread


Ingredients:
butterscotch pudding mix, sugar, cinnamon, pecans, butter

Directions:
Combine pudding mix, sugar, and pecans.
Put butter in a shallow bowl.
Cut biscuits in quarters.
Dip, biscuit pieces in butter, then pudding mix, placing them in a tube pan.
Keep stacking until all pieces are done.
Bake at 350* for 30-35 minutes.
Cool in pan for 30 minutes; invert onto plate.
Chicken 65 or 'hot and Spicy Chicken'!


Ingredients:
boneless skinless chicken thighs, allspice, egg, garlic paste, ginger paste, onion, red chili powder, salt, all-purpose flour, yoghurt, green chilies, cornflour, lime juice

Directions:
Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter.
Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
Fry for 4-5 minutes and remove from heat.
Add lime juice, mix well and garnish with onions.
Gluten-Free Chocolate Crinkles


Ingredients:
butter, sugar, eggs, vanilla, tapioca starch, potato starch, gluten free baking powder, salt, icing sugar

Directions:
Cream butter and sugar together.
Beat in eggs, one at a time.
Mix in vanilla and chocolate.
Stir in flour, baking powder, and salt together; add and mix well.
Shape into one inch balls and roll in icing sugar.
Arrange on greased baking sheets and bake in a preheated 350* oven for 8 to 10 minutes (DO NOT overbake].
Cookies will be quite soft.
Enjoy!
Pumpkin & Spinach Frittata


Ingredients:
pumpkin, olive oil, soy sauce, leeks, garlic cloves, fresh ground black pepper, eggs, cheese

Directions:
Preheat oven to 170°C (350°F] and grease a small baking dish with a little bit of oil.
Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
Tip onto a baking tray & roast for 25 minutes.
Heat remaining oil in a frying pan over medium heat.
Add leek & cook, stirring, for 5 minutes, or until soft.
Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
Whisk eggs, yoghurt and cheese together lightly in a large bowl.
Add pumpkin and spinach mixture & gently stir to combine.
Pour mixture into prepared baking dish & bake for 20 minutes, or until set.
Grandma's Sweet Slaw
Category: salad
By Patty Hutchison

This 4 ingredient slaw is quick and simple, and guaranteed to be a success at potlucks!

Ingredients:
½ cup white sugar
½ cup mayonnaise
3  medium carrots, shredded
1 medium head cabbage, cored and shredded

Directions:
In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 184.9
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 21.7 g
Sugars: 17.4 g
Dietary fiber: 3.5 g
Protein: 1.8 g
Cholesterol: 5.2 mg
Sodium: 114.3 mg
Baked Buffalo Chicken Strips
Category: appetizers-and-snacks
By Kattygirl

A game day favorite.  Full of flavor! Serve with ranch or blue cheese dressing.

Ingredients:
2 cups low-fat buttermilk
½ cup hot pepper sauce (such as Frank's RedHot®)
2  skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters®)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

Directions:
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray. Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again.  Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 359.7
Fat: 10.3 g
Saturated fat: 3 g
Carbohydrates: 52.7 g
Sugars: 6.6 g
Dietary fiber: 0.2 g
Protein: 27.6 g
Cholesterol: 37.8 mg
Sodium: 1389.6 mg
Lemon Whipped Cream


Ingredients:
powdered sugar, fresh lemon juice, fresh lemon rind

Directions:
Beat cream on high speed until it begins to thicken., Gradually add sugar., Continue beating and add lemon juice., Beat until soft peaks form., Fold lemon rinds in by hand., Refrigerate.
Cocoa Fudge Glaze


Ingredients:
butter, salt, powdered sugar, instant coffee granules, milk, pecans

Directions:
Melt butter in a medium sized saucepan over low heat.
In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk.   Whisk constantly over lowest heat for about a minute.
Remove from heat and add extract; whisk well.
Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired.  Glaze will set up as it cools!
Thinly frost cooled brownies, loaf sized cake, or cupcakes while glaze is hot, and garnish with coarsely chopped nuts, if desired.
Nutella Butterscotch Bars


Ingredients:
puff pastry, sugar, hot water, unsalted butter, baking soda, eggs, all-purpose flour

Directions:
---For Nutella Butterscotch Bars---.
Preheat oven to 400°F.
Using a rolling pan on a floured surface, roll the puff pastry to 1/8 inch thickness.
Prick the dough several times with a fork, covering the surface of the pastry.
Place the dough on a foil-lined cookie sheet& freeze for 15 minutes.
Then, bake for 10 minutes, until dough is golden brown in color.
Set aside to cool.
---Butterscotch Brittle----.
Line another baking sheet with greased aluminum foil.
In a 2 quart, heavy bottom saucepan, stir together the sugar, water and butter over medium heat until sugar is dissolved.
Cover tightly with a lid and boil for 2 minutes.
Increase the heat to high and cook until sugar mixture turns a deep golden color.
Slowly stir in the baking soda and pour mixture onto the baking sheet.
Allow the butterscotch mixture to cool completely, then break into 1 inch or smaller squares.
In a medium bowl, stir Nutella, eggs, flour& mini chocolate chips.
Stir in 1 up of the butterscotch brittle pieces (the remaining brittle are for snackin!].
Spread the mixture onto the puff pastry leaving a 1 inch border.
Turn the oven down to 350°F and bake the bars for 15 to 20 minutes.
When the bars are done, the top will crack slightly and the center will have a creamy texture.
Allow the bars to completely cool and cut with pizza wheel or sharp knife.
Moroccan Chermoula Marinade


Ingredients:
cumin seed, ground cinnamon, garlic cloves, parsley sprigs, coriander sprigs, ground sumac, mild paprika, honey, light olive oil, fresh ground black pepper

Directions:
"Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic.  Grind with a pestle and mortar, or in a spice grinder.  Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order.  Keeps well, refrigerated for a week."
Mateo's Better then Your Taco Shop Salsa


Ingredients:
chilies, chili peppers, garlic cloves, diced tomatoes, red onion, cumin, pepper, salt, brown sugar, cilantro, limes

Directions:
Start by boiling the 8 Chili De Arbol Chili's for about 5 to 10 minutes until they soften.
In the meantime, heat the diced tomatoes under high heat.
When The Chili De Arbol Chilis are soft, drain and add to diced tomatoes.  Add the Cumin, Pepper, Salt and Brown Sugar to the diced tomatoes and Chili De Arbol Mix.  Let simmer.
In a Kitchen Blender, combine Sweet Chilis, Garlic, Red Onion.
When diced tomatoes and Chili De Arbol mix are simmered.  Turn off heat and pour to add diced tomatoes and Chile de Arbol into the Blender mix.
Mix ingredients on high until a smooth consistency.
Add the juice of 2 Limes and 1 handful of Cilantro and blend again until a smooth consistency.
Place in refrigerator and let cool for 20 minutes.
When Salsa is Chilled, serve with Chips.  Enjoy!
Upside Down Pumpkin Cake


Ingredients:
pumpkin puree, ground cinnamon, ground cloves, salt, white sugar, eggs, evaporated milk, pecans, butter

Directions:
Preheat oven to 350 degrees F., In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk., Pour mixture into a 9x13 inch baking dish., Sprinkle dry cake mix and nuts over the batter., Pour melted butter over the cake., Bake in oven for 60 minutes and let cool., The cake will be "liquidy" at first, but will solidify as it cools.
Gobhi Korma


Ingredients:
cauliflower, onion, tomatoes, chili powder, turmeric, cumin seed, garlic paste, ginger paste, cardamom pod, cloves, poppy seeds, curry leaves, coriander leaves, mustard seeds, salt

Directions:
Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
Clean and cut cauliflower into florets into small pieces.
Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets.
In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring.
Reduce the heat and cover and cook.
If required add 1/2 a cup of water, stir, cover and cook until the gravy thickens.
Serve hot with parathas or roti.
Light Almond Biscotti


Ingredients:
sugar, margarine, flour, baking powder

Directions:
Preheat oven to 375°F.
Place almonds in a small pan.
Bake about 6 minutes or until golden brown (watch carefully].
Set aside to cool.
Beat margarine and sugar in a medium bowl with a electric mixer until smooth.
Add egg whites and almond extract; mix well.
Combine flour and baking powder in a large bowl; mix well.
Stir egg white mixture and almonds into flour mixture.
Blend well.
Spray two 9x5-inch loaf pans with cooking spray.
Divide dough evenly between the 2 pans.
Spread dough in pans with wet fingers.
Bake 15 minutes or until knife inserted in the center comes out clean.
Remove from oven.
Turn on to a cutting board.
Cool slightly.
Once loaves are cool enough to handle cut each loaf in to 16 slices.
Place slices on a baking sheet sprayed with cooking spray.
Bake 5 minutes.
Turn bake 5 minutes more or until golden.
Serve warm or cool completely and store in air tight container.
Roasted Corn Relish


Ingredients:
onions, red capsicum, green capsicum, garlic cloves, olive oil, cider vinegar, white wine vinegar, sugar, yellow mustard seeds, turmeric, cornflour, water

Directions:
Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.