xiaoxl/recipe_data huggingface dataset:
Catfish Cakes
Category: appetizers-and-snacks
By Bobbie Kaye

If you like Maryland Crab Cakes you'll love these.  Plus, catfish is cheaper than crabmeat.

Ingredients:
1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
½ teaspoon Old Bay Seasoning TM, or to taste
2 ½ cups coarsely crushed buttery round crackers
1  egg
1 cup vegetable oil (for frying)

Directions:
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing,  ™, cracker crumbs and egg. Mix until evenly blended. Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 patties

Calories: 481.2
Fat: 27.7 g
Saturated fat: 5.4 g
Carbohydrates: 42.9 g
Sugars: 5.1 g
Dietary fiber: 1.7 g
Protein: 13.8 g
Cholesterol: 49.9 mg
Sodium: 754.8 mg
Fruit Leather (No Dehydrator Needed)


Ingredients:
honey, maple syrup, lemon juice

Directions:
Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine]. Line a baking sheet with parchment or a silicone baking sheet (Silpat]. Spray lightly with non-stick cooking spray.
Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s] until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.
Sour Cream Raisin Bars


Ingredients:
raisins, brown sugar, margarine, oatmeal, flour, baking soda, eggs, sour cream, cornstarch, salt, sugar

Directions:
Raisins <U+0096> Cover raisins with water., Boil, drain& set aside., Cream brown sugar,& margarine., Add oatmeal, flour,& baking soda., Do not add raisins., Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray., Bake at 350 for 7 minutes., In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar., Cook, stirring constantly, till thick., Add drained raisins., Pour this whole mixture over the crust previously baked., Sprinkle remaining half of crust mixture over the top, for a crumb topping., Bake at 375 for 30 minutes.
Swiss Chocolate Squares & Icing


Ingredients:
water, butter, margarine, flour, sugar, eggs, sour cream, baking soda, salt, butter, margarine, milk, powdered sugar, vanilla, pecan halves

Directions:
Preheat oven to 375 degrees.
Combine water, butter and chocolate in saucepan; bring to a boil.
Remove from heat.  Mix together flour and sugar.
Stir in flour and sugar.
Add eggs, sour cream, baking soda and salt.  Mix well.
Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
Bake at 375 degrees for 20 to 25 minutes.
Frost while warm with milk chocolate frosting.
Cool.
Cut into squares.
For the Frosting:   Combine butter, chocolate and milk in saucepan.
Boil 1 minute.  Remove from heat.  Add sugar.
Beat until smooth.
Stir in vanilla.
Spread on squares.
Garnish with pecan halves if desired.
Easy Hong Kong Style Egg Tarts
Category: world-cuisine
By robinl

Chinese egg tarts that are sweet and delicious.  Making these brings me back to my childhood when my mother would make them all the time!

Ingredients:
1 ½ cups water
¾ cup white sugar
4  eggs
¼ cup evaporated milk
24 (3 inch) unbaked tart shells

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells. Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 2 dozen tarts

Calories: 177.1
Fat: 7.5 g
Saturated fat: 1.9 g
Carbohydrates: 25.3 g
Sugars: 11.6 g
Protein: 2.6 g
Cholesterol: 32 mg
Sodium: 105.1 mg
Adorable Holiday Reindeer Cookies


Ingredients:
dark chocolate, mini marshmallows

Directions:
"."Glue" a peanut butter cup (with melted chocolate] to cookie, glue on a red candy, same with eyes and antlers.  Dot black icing onto eyes and mouth.  Let chocolate harden -- enjoy!"
Pina Colada III
Category: drinks
By May and Siv

A simple run-of-the-mill pina colada drink.

Ingredients:
1 cup coconut milk
1 cup pineapple juice
½ cup rum
4 tablespoons white sugar
8 cubes  ice

Directions:
In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

Prep time: 4 mins
Total time: 4 mins
Yields: 4 cups

Calories: 257
Fat: 12.1 g
Saturated fat: 10.7 g
Carbohydrates: 22.1 g
Sugars: 18.7 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 0 mg
Sodium: 10.1 mg
Smothered Chicken


Ingredients:
butter, chicken, paprika, onions, dry white wine, bay leaves, chicken broth, all-purpose flour, water, ground mace, nutmeg

Directions:
Melt butter in heavy large skillet over medium-high heat.
Sprinkle both sides of chicken with salt, pepper and generous amount of paprika.
Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes.
Transfer chicken to plate.
Add onions to skillet, stir to coat with butter and scrape up any browned bits.
Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
Set chicken atop onions.
Add wine and bay leaves to skillet.
Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes.
Add broth; bring to boil.
Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes.
Transfer chicken to platter.
Tent with foil.
Mix flour and 3 tablespoons water in small bowl until smooth.
Add to broth in skillet and mix until smooth.
Add cream and mace.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Return chicken and simmer until heated through.
Taste sauce and adjust seasonings.
Serve.
Egg White Breakfast Bites
Category: breakfast-and-brunch
By France C

These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.

Ingredients:
cooking spray
1 (16 ounce) carton liquid egg whites
½ cup low-fat cottage cheese
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup packed fresh spinach, finely chopped
⅓ cup roasted red peppers, drained and chopped
1 tablespoon fresh basil, minced
¼ cup crumbled feta cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray. Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds. Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese. Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 breakfast bites

Calories: 56.8
Fat: 2.6 g
Saturated fat: 1.2 g
Carbohydrates: 1.3 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 6.7 g
Cholesterol: 5.8 mg
Sodium: 236 mg
Best Ever Potato Latkes


Ingredients:
russet potatoes, onion, potato starch, matzo meal, eggs, salt, fresh black pepper

Directions:
Finely grate the onion.
Grate or shred the potatoes by using the pulse button on your food processor (don't make it overly fine as you don't want it to be too liquidy].
Add remaining ingredients and mix well.
You will have to experiment with the salt a bit as it varies with the size of the potatoes, so fry one first and make adjustments as needed.
Fry in hot oil over a medium flame (not high or the interior won't cook well].
Serve immediately with your favorite accompaniments (sour cream, applesauce or just plain which I think is the best].
Enjoy!
The Best Tasting Chicken Salad  Ever


Ingredients:
boneless skinless chicken breast, black pepper, mayonnaise, celery

Directions:
Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes.
Remove from pot and let cool in container or bowl.
Chicken cools pretty quickly, usually about 10 minutes.  When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up.
After it cools completely, add garlic salt, and pepper.
Add real mayo and celery.
Serve between 2 slices of your favorite bread.
The garlic salt is the secret ingredient to this chicken salad.
No Bake Apple Pie Lasagna


Ingredients:
cream cheese, butter, graham crackers, apple, Cool Whip Topping, cinnamon

Directions:
Beat the cream cheese with half of the caramel sauce until smooth and free of lumps. Set aside.
Mix the graham cracker crumbs with the melted butter and spread half of it in the bottom of a 4"x4" baking dish. Press down to form a crust.
Top the crust with a layer of the apples, being careful not to overlap. Spread half of the cream cheese mixture over the apples and drizzle the remaining caramel on top.
Add another layer of graham cracker crumbs, apples, and cream cheese mixture. Top with cool whip and cinnamon. Set in freezer for at least 45 minutes.
Serve cold with extra caramel sauce, if so desired.
Cream of Fennel Soup


Ingredients:
chicken broth, water, fennel bulb, fennel leaves, onion, garlic, bay leaves, dried dill, black pepper, salt, apple, asiago cheese, parmesan cheese

Directions:
Put broth and water in a large soup pot and heat to a boil over medium-high heat.  While broth is heating, prepare fennel and onion.  Cut tops off fennel, reserving a few of the best fronds.  Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste].  Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
Remove bay leaves and discard.  Purée soup (use a blender, food processor or immersion blender] to a smooth consistency.  Return to pot and swirl in the 1/2 cup potato flakes.  Add chopped fronds.  Remove pot from heat.
Core unpeeled apple and chop into a fine dice.  Ladle soup into four bowl.  Top each with 1 tbsp apple and 1 tbsp cheese.
Enjoy!
Mediterranean Roasted Potato Salad


Ingredients:
olive oil, fingerling potatoes, grape tomatoes, red onions, kalamata olives, fresh parsley, feta cheese, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic clove, dried oregano

Directions:
Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.
Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender.
While the potatoes roast, make the dressing: In a small bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly cracked pepper, to taste. Whisk until well blended then set aside.
Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool.
Once the potatoes are cooled, add the grape tomatoes, red onion, kalamata olives, parsley, and feta cheese.
Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.
Baked Brown Sweden Beans (Bruna Bonor)


Ingredients:
water, salt, white vinegar, dark corn syrup, brown sugar, butter, cinnamon stick

Directions:
Pick over and rinse the beans. Add the water and soak the beans at least 12 hours.
Bring the beans and soaking water to a boil. Cover the pan and simmer for 1 1/2 hours.
Add the salt, vinegar, syrup, brown sugar, butter, and cinnamon stick. Stir to mix.
Simmer, uncovered, for 1 hour, or until the beans are tender. The liquid should be as thick as a sauce at the end of the cooking period.
If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced. Remove the cinnamon stick. Serve hot.
Easy Bagel Dogs Weight Watchers Friendly


Ingredients:
all-purpose flour, instant yeast, sugar, salt, cheddar cheese, egg, sesame seeds

Directions:
Assemble dough by whisking together the flour, yeast, sugar and salt.  With a spatula, stir in the yogurt.  Mix until dough mostly forms together, then knead in the bowl for about 20 times.  Spray a small, clean bowl with nonstick cooking spray and place dough ball in bowl.  Cover with plastic and let rise in a non-drafty place for about an hour.  Dough won’t rise that much, but it will develop great flavor and you’ll see puffiness in the oven as they bake.
Preheat oven to 400 degrees.  If using an air fryer, preheat to 375.  Line a small baking sheet with parchment paper and set aside. With a sharp knife, cut down the middle of each hot dog from end to end, being careful not to cut all the way through. Using your fingers, insert cheese into each hot dog, dividing the cheese equally.  Set aside while preparing dough.
Remove dough from bowl and divide into four equal pieces.  Cut each of the four pieces in half for a total of eight dough balls.  (Note:  There will be some dough left over.  Use it to make more hot dogs if you wish!]. Lightly dust the workspace and with a rolling pin, roll one piece of dough into a rectangle until dough is about 1/8 inch thick.  Using a sharp knife or a pizza cutter, slice dough into narrow strips, no more than 1/4 inch wide.  Start at the end of a hot dog and begin wrapping the dough around the hot dog, being careful not to lose the cheese.  There should be a little space in between the wraps.  Repeat with all the hot dogs, placing each wrapped dog on the parchment lined baking sheet.
Beat an egg and brush each wrapped dog with egg wash.  Bake until golden brown and cheese is bubbling.  About 15 minutes in the oven or about 12 minutes in the air fryer.
Canadian Wild Berry Sauce


Ingredients:
cranberries, granulated sugar, fresh blueberries, cornstarch, vanilla

Directions:
In saucepan, bring partridgeberries, sugar and 1/4 cup (50 mL] water to boil over medium-high heat, stirring occasionally; reduce heat and simmer for 5 minutes. Add blueberries.
In small bowl, whisk cornstarch with 2 tbsp (25 mL] cold water; whisk into berries and simmer until thickened, about 2 minutes. Stir in vanilla. (Make-ahead: Let cool and refrigerate in airtight container for up to 4 days; reheat before serving.].
Kielbasa Stew
Category: soups-stews-and-chili
By sal

Dollop with additional sour cream to serve!

Ingredients:
1 pound kielbasa sausage, cut into 1 inch pieces
1 tablespoon butter
1 (14 ounce) can beef broth
1 (10.75 ounce) can  tomato soup
1 ½ cups water
3 cups shredded cabbage
1  onion, chopped
½ cup diced green bell pepper
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ cup sour cream

Directions:
In a large saucepan over medium heat, cook sausage in butter until brown.  Pour broth, tomato soup and water into pan with sausage.  Stir in cabbage, onion and bell pepper and season with salt and pepper.  Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended.  Stir in sour cream and heat through before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 296.9
Fat: 24.8 g
Saturated fat: 9.5 g
Carbohydrates: 7.5 g
Sugars: 3.6 g
Dietary fiber: 1.1 g
Protein: 11.1 g
Cholesterol: 59.3 mg
Sodium: 1516.6 mg
Aloo Baingan Sabzi


Ingredients:
eggplants, eggplants, potatoes, tomatoes, ginger paste, garlic, cumin seed, turmeric powder, red chili powder, ground coriander, garam masala, salt, coriander leaves

Directions:
In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
Add another 1/2 tbsp oil, heat, then add the chopped eggplants.  Saute for 7-8 minutes, then remove and set aside.
Add another 1/2 tbsp oil to the same pan and heat.  When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
Add the chopped tomatoes and saute for 4 minutes.
Add the potatoes and the eggplant to the tomato base and mix well.
Add salt and garam masala, stir to combine.  Then add 1/4 cup water, combine, then bring to a simmer (covered] for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
Remove from heat and transfer to a serving bowl.  Garnish with fresh coriander (cilantro] leaves.
Serve with rice or rotis.
Chocolate Mayonnaise Cake


Ingredients:
flour, sugar, baking soda, mayonnaise, boiling water, vanilla

Directions:
Sift flour, sugar, cocoa and soda together three times., Mix mayonnaise, boiling water, and vanilla., Beat 2 minutes. Add dry ingredients., Pour into a cake pan., Bake 325 to 350 degrees for 45 minutes., Frost with your favorite creamy chocolate frosting.
Roasted Veggies Weight Watchers - 1 Point


Ingredients:
red bell pepper, green bell pepper, zucchini, red onion, mushrooms, asparagus, broccoli, artichoke hearts, garlic cloves, olive oil, dried thyme, sea salt, fresh ground pepper

Directions:
Preheat oven to 450., Mix all of ingredients in a bowl.  Dump everything in a roasting pan., Bake about 20 minutes until veggies are tender stirring about halfway through.
Corn And Clam Chowder from THE REALLY GOOD FOOD COOK BOOK


Ingredients:
bacon, onion, flour, clams, canned corn niblets, potatoes, butter, heavy cream

Directions:
In a large soup pot saute bacon until almost crisp.
Add onions.
Continue sauteing until onions are clear.
Add the flour 1 Tbsp.
at a time to make a roue.
Add the cans of clams and their juices.
Mix well.
Add the cans of corn and their juices.
Mix well.
With a wooden spatula scrape the bottom of the pot until it is clear.
Add the diced potatoes.
Cook, covered, over medium-low heat until potatoes are fork-tender.
(You have to keep scraping the bottom of this mixture with your spatula and turning it over so that nothing burns.] Add the butter.
Mix until it is melted.
Add the cream and milk.
Blend well.
Bring the Chowder to just UNDER a boil.
Remove from heat.
Salt and pepper to taste.
Allow this thick, creamy, flavors-from-the-sea-and-earth soup to rest for 10 minutes before serving.
Best Apple Salad
Category: salad
By GYMNAST9888

A wonderful unexpected blend of fresh apples, onions, peppers, and beans, with a great dressing to toss in some zing!

Ingredients:
2 medium sweet apples, cored and cubed
1  green bell pepper, diced
¼ cup chopped red onion
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
ground black pepper to taste

Directions:
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 156.5
Fat: 0.6 g
Carbohydrates: 33.7 g
Sugars: 12.9 g
Dietary fiber: 8.7 g
Protein: 6.3 g
Sodium: 291.5 mg
Keto Mock Crab Salad
Category: salad
By Lisa Joel

This light and crunchy crab-alternative salad is great for sandwiches and salads. For a low-carb alternative to bread, a romaine leaf tastes great as a wrap.

Ingredients:
1 (8 ounce) package mock crab meat, chopped
½ cup diced celery
¼ cup diced green bell pepper
⅛ cup diced scallions
3 tablespoons mayonnaise
1 tablespoon lemon juice
2 dashes adobo seasoning, or to taste
salt and ground black pepper to taste

Directions:
Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 264.6
Fat: 17.1 g
Saturated fat: 2.6 g
Carbohydrates: 19.6 g
Sugars: 7.9 g
Dietary fiber: 1.4 g
Protein: 9.1 g
Cholesterol: 30.3 mg
Sodium: 1139.1 mg
Mrs. G's Best Caesar Dressing


Ingredients:
mayonnaise, anchovy fillet, anchovy fillet, water, lemon juice, red wine vinegar, garlic cloves, Worcestershire sauce, Tabasco sauce, romaine lettuce hearts, romaine lettuce hearts, fresh ground black pepper

Directions:
In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, lemon, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. (note, you can smash or put the garlic through the press.  The garlic is boiled for 30 seconds just to take some of the "bite" out of the raw garlic, especially since there's a good amount of garlic.].
In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away.
Crispy Chicken


Ingredients:
all-purpose flour, salt, dried thyme, poultry seasoning, butter, boneless skinless chicken breast halves

Directions:
In a shallow bowl, combine cereal, flour and seasonings., Place butter in another shallow bowl., Dip chicken in butter, then roll in cereal mixture., Place in a greased 11-in. x 7-in. x 2-in. baking pan., Drizzle with remaining butter., Bake, uncovered, at 400 for 20-25 minutes or until juices run clear., Yield: 4 servings.
Apple Jelly
Category: side-dish
By DelightfulDines

Traditional and delicious homemade jelly.

Ingredients:
3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter  (Optional)
1 (2 ounce) package powdered fruit pectin

Directions:
Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes. Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming. Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 day
Yields: 100 servings

Calories: 66.5
Carbohydrates: 17.2 g
Sugars: 16.6 g
Dietary fiber: 0.4 g
Cholesterol: 0.1 mg
Sodium: 0.5 mg