xiaoxl/recipe_data huggingface dataset:
Summer Squash Crock


Ingredients:
bulk Italian sausage, onion, garlic, olive oil, zucchini, chicken broth, diced tomatoes, cumin

Directions:
In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
Add onions and garlic on top of meat.
In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
Cover and cook in crockpot on low for 8 hours.
Cucumber Water Recipe


Ingredients:
cucumber, water, mint sprigs, mint sprigs, lemon

Directions:
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes,  6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Irish Egg Rolls
Category: appetizers-and-snacks
By Nicolle Morrison

This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers!

Ingredients:
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
½ cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 ½ quarts oil for deep frying

Directions:
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Prep time: 30 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 8 servings

Calories: 286
Fat: 18 g
Saturated fat: 2.6 g
Carbohydrates: 24.8 g
Sugars: 1.5 g
Dietary fiber: 1.8 g
Protein: 6.6 g
Cholesterol: 12.1 mg
Sodium: 422.6 mg
Dainty Crusty Biscuits


Ingredients:
all-purpose flour, baking powder, salt, skim milk

Directions:
Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil,  stirring until just moistened.
Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter.
arrange bisquits with sides lightly touching on an ungreased baking sheet.
Bake at 450 degrees for 12 to 15 minutes.
Chocolate biskvi


Ingredients:
almond paste, sugar, butter, powdered sugar, instant coffee, hot water, coconut butter

Directions:
Line a cookie sheet with parchment paper.
Grate almond paste and mix with sugar and egg whites till light and fluffy.
Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
Smooth the bases with your finger if needed.
Let stand at room temperature for 30 minutes.
In the meantime, preheat oven to 175 C.
After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
Let cool on the cookie sheet.
Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
Add egg yolks one at the time, mixing after each addition.
Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
Spread the filling on the bottom of the baked cookie bases (i. e. flip them around], making pretty, rounded heaps.
Transfer the cookies into the fridge or freezer for the filling to set.
The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
Frosting: melt the chocolate with the coconut butter on top of a double boiler.
Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
If you need to dip them more than once, let the chocolate set before dipping again.
Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
Mexi Corn Dip
Category: appetizers-and-snacks
By alleycat2277

I threw this together one Cinco De Mayo for a work potluck. Not only did everyone love it and ask for the recipe, but it won the office dip and salsa contest! Serve with tortilla chips.

Ingredients:
1 (14 ounce) can yellow and white corn, drained
1 (11 ounce) can Mexican-style corn, drained
1 cup sour cream
½ cup mayonnaise
1 cup chopped green onion
1 (4 ounce) can diced green chiles, drained
1 teaspoon adobo seasoning
1 teaspoon seasoned salt
1 teaspoon chili powder
1 tablespoon minced garlic
1 (8 ounce) package shredded Mexican cheese blend

Directions:
Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 6 cups

Calories: 116.7
Fat: 9 g
Saturated fat: 4 g
Carbohydrates: 7.1 g
Sugars: 0.8 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 15.1 mg
Sodium: 293.1 mg
Tequila-Lime Grilled Chicken


Ingredients:
extra virgin olive oil, lime juice, triple sec, fresh cilantro, boneless skinless chicken breasts, green chili salsa, salsa

Directions:
Combine first 6 ingredients mincing the cilantro leaves :Halve the chicken breasts.
pour into a shallow pan/dish cover chicken breasts and chill chicken  for 4 hours,turning several times.
Remove chicken from refrigerator 30 minutes before grilling.Grill chicken 4/6 minutes per side and baste the breasts with marinade very frequently. Serve with desired salsa.
Sloppy Joe Mamas
Category: main-dish
By Me Recipies

I grew up a Manwich® kid, thinking they were the same as sloppy joes. I was dead wrong. This is the real deal. Messy, yummy, kid-friendly perfection especially on a cold night.

Ingredients:
1 tablespoon olive oil, or more if needed
½  onion, chopped
2 cloves garlic
2 pounds lean ground beef
½ cup Mexican-style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
½ cup ketchup
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons mustard
2 tablespoons cider vinegar
½ teaspoon chili powder

Directions:
Heat olive oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until browned, 5 to 7 minutes. Add ground beef; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard grease from the skillet. Transfer beef mixture to a slow cooker. Stir Mexican-style hot tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, cider vinegar, and chili powder into the beef mixture. Cook on Low for 2 hours (or on High for 1 hour).

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 374.4
Fat: 21 g
Saturated fat: 7.6 g
Carbohydrates: 15.6 g
Sugars: 13.1 g
Dietary fiber: 0.5 g
Protein: 29.5 g
Cholesterol: 99.1 mg
Sodium: 550.2 mg
Picado De Rábano - Radish Salad


Ingredients:
radishes, mint, lemon juice

Directions:
"Mix all together the ingredients together in a bowl and chill well before serving."
Breaded Hamburgers
Category: main-dish
By BAYBERS

This recipe is from my great grandmother and is super easy. It is made using bread crumbs, eggs, and hamburger patties. Best served with fried potatoes.

Ingredients:
1 pound ground beef
¼ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
2 teaspoons Worcestershire sauce
2  eggs
1 ½ cups bread crumbs
¼ cup vegetable oil for frying
1 small onion, sliced into rings

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Whisk eggs together in a small bowl. Place bread crumbs on a plate. In a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and Worcestershire sauce. Form into 4 patties. Dip burger patties into egg, then press into bread crumbs to coat. Heat oil in a large skillet over medium-high heat. Brown the breaded hamburgers on each side, about 2 minutes per side. Place onion rings in the bottom of a baking dish or casserole dish. Pour in just enough water to cover the bottom, but not cover the onion. Carefully place burgers on top of the onions in the baking dish without touching the water. Bake for 25 to 30 minutes in the preheated oven, until burgers are well done.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 burgers

Calories: 420.2
Fat: 19.3 g
Saturated fat: 6.7 g
Carbohydrates: 32 g
Sugars: 3.8 g
Dietary fiber: 2.2 g
Protein: 27.8 g
Cholesterol: 162 mg
Sodium: 570.9 mg
Florence's Famous Cinnamon Rolls
Category: bread
By Bergsma Family

This is Florence Hendrickson's recipe for light, airy, delicious cinnamon rolls. She baked them often, and friends and family all raved about them. Florence will be remembered in our hearts, and she would have loved to share this recipe for you all to enjoy!

Ingredients:
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
½ cup instant potato flakes
1 ½ cups milk
½ cup water
⅓ cup white sugar
1 ½ teaspoons salt
2  eggs
6 cups all-purpose flour
½ cup margarine, softened
⅓ cup butter, softened
¾ cup brown sugar
1 ½ tablespoons ground cinnamon
½ cup raisins  (Optional)
1 ½ cups unsifted confectioners' sugar
1 tablespoon butter, softened
⅛ teaspoon vanilla extract
2 tablespoons warm water, or as needed

Directions:
Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes. Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls. Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.

Prep time: 35 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 2 dozen cinnamon rolls

Calories: 271.6
Fat: 7.9 g
Saturated fat: 3 g
Carbohydrates: 46.1 g
Sugars: 20.1 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 24.8 mg
Sodium: 227.4 mg
Blood Orange Vinaigrette
Category: side-dish
By CJ

The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.

Ingredients:
½ cup olive oil
⅓ cup blood orange juice
¼ cup red wine vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
salt and ground black pepper to taste

Directions:
Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 143.7
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 6 g
Sugars: 5.2 g
Protein: 0.2 g
Sodium: 44.2 mg
Pasta With Meat Sauce


Ingredients:
ground pork, sweet onion, pasta, crushed tomatoes, tomato sauce, olive oil, garlic cloves, parmesan cheese, basil, salt, pepper

Directions:
1. Saute onions in small amount of olive oil until light brown. If using fresh garlic, dice up two cloves and put in with onions.
2. Once onions are soft and light brown, mix in meat, and sprinkle with Mrs Dash salt/pepper. Saute until brown.
3. Add in can of crushed tomatoes and can of tomato sauce and stir.
4. Simmer for 45 minutes at least.  Taste and add more seasoning if needed.
5. Boil water for pasta and cook pasta for 8 to 10 minutes.  We like our pasta al dente  (not too soft]. Taste as you go.
6.When ready - strain - make sure all the water is gone. Put a little sauce on pasta so it does not stick.  Keep the rest of the sauce in the bowl so you can each have as much as you want.   A salad is a great side dish -- add grated parmesan if you like.
Date & Cranberry Paste


Ingredients:
dates, dried cranberries, water

Directions:
Chop dates and dried cranberries finely.
Place the chopped ingredients in a small saucepan on a medium heat and add the lemon juice.
As the mixture warms up the dates will begin to break down. If the mixture becomes dry add water as necessary.
Cook for 20 minutes and keep an eye on the water levels. The finished mixture should be reasonably think should have a shine to it. Note that when it cools it will have a thicker consistency.
Place mixture in a small ramekin and allow to cool. Can be stored in the fridge for up to a week.
Optionally you can place the mixture in a food processor and blend until smooth.
Ham Rolls
Category: appetizers-and-snacks
By LYNN-N

A tray of these mouth-watering ham roll appetizers is sure to put a smile on everyone's face at your next party.

Ingredients:
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5  green onions

Directions:
Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 25 ham bites

Calories: 96.2
Fat: 8.7 g
Saturated fat: 4.9 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 3.7 g
Cholesterol: 27.1 mg
Sodium: 207.9 mg
M&m Cookies


Ingredients:
shortening, brown sugar, granulated sugar, vanilla, eggs, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 375°.
Blend shortening and sugars in a large bowl.
Beat in vanilla and eggs.
Sift remaining dry ingredients together; add to sugar-egg mixture, blending well.
Stir in 1/2 cup candies (reserve remaining for decorating].
Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies.
Bake for 10 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.
Chocolate Intrigue Marble Cake


Ingredients:
all-purpose flour, baking powder, salt, butter, sugar, eggs, milk, vanilla, baking soda

Directions:
Preheat oven to 350 degrees.
Combine flour, powder and salt and set aside.
Cream butter, gradually adding sugar, until light and fluffy.
Blend in one egg at a time, beating well after each addition.
Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
Blend well after each addition.
Turn two thirds of the batter into well greased and floured tube pan.
Add to remaining batter the chocolate syrup and baking soda and mix well.
Spoon chocolate batter over white batter.
DO NOT MIX!
Bake for 65 minutes or until cake tests done.
Cool for about 15 minutes on rack and remove from pan.
Cool completely and then frost.
Crispy Chicken Thighs in Convection Oven


Ingredients:
boneless skinless chicken thighs, light sour cream, garlic cloves, harissa, salt, pepper, onion powder, paprika, panko breadcrumbs, parmesan cheese, butter

Directions:
Combine sour cream, garlic, onion powder. paprika, harissa, salt and pepper. Set aside.
Pat chicken dry add to sour mixture combining it well so it is all covered.
Set in refrigerator for at least 2 hours, longer if possible. Turn them around a few time.
Line cookie sheet with parmesan paper.
Place on Baking sheet.
Mix bread crumbs, Panko and parmesan cheese together.
Roll sour cream chicken in Bread crumb mixture covering them thoroughly.
Spoon on the melted butter.
Place on preheated 350* convection oven.
Bake uncovered 45 minutes until your chicken is cooked.
Tip: Add potato wedges that you have seasoned with olive oil and garlic.
Ginger Snaps


Ingredients:
dark brown sugar, sugar, molasses, shortening, butter, egg, vanilla, all-purpose flour, baking soda, ground ginger, salt, ground cinnamon, ground cloves, water

Directions:
Preheat oven to 350 degrees.
Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
Makes 120 (10 dozen] cookies.
Cauliflower Snow (Chou-Fleur a La Neige)


Ingredients:
cauliflower, onion, butter, tomatoes, flour, milk, salt, pepper, cheddar cheese, gruyere cheese, eggs

Directions:
Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
In another pan, add remaining butter.
When butter has melted add the flour and make a roux.
Add milk and stir until thickened, season with salt and pepper.
Add 1 cup of the grated cheese to the milk mixture.
Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
Add cheese sauce being sure to coat all the veggies.
Beat the egg whites until stiff and arrange on top of cauliflower.
Make four pockets for the egg yolks and drop a yolk into each pocket.
Sprinkle with remaining cheese and broil until crisp and golden brown.
Garden Patch Squares


Ingredients:
cream cheese, mayonnaise, fresh broccoli, red bell pepper, cauliflower floret, celery

Directions:
Unroll crescent roll dough. Press into bottom of 15x10-inch jelly roll pan. Press seams to seal. Prick well with fork. Bake at 350 degrees F for 10 minutes, or until golden. Cool completely.
Mix cream cheese, dressing mix, relish and mayonnaise until smooth. Spread evenly over baked crust.
Combine remaining ingredients. Mix well. Scatter over cheese mixture, pressing in lightly. Cover with plastic wrap and chill before serving. Cut into small squares.
Angel Biscuits


Ingredients:
flour, sugar, baking powder, salt, baking soda, warm water, dry yeast, buttermilk, shortening

Directions:
Sift dry ingredients into a larger mixing bowl., Add shortening and mix until coarse., Dissolve yeast in warm water and add to mixture., Add buttermilk., Mix until smooth., Put in greased bowl and cover., Cool in refrigerator for at least 30 minutes., Knead dough., Cut into biscuits., Bake until tops of biscuits brown.
Caramel Layer Cake


Ingredients:
all-purpose flour, granulated sugar, butter, margarine, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, dark brown sugar, evaporated milk, butter, margarine, light corn syrup, salt, confectioners' sugar, vanilla extract, pecan halves

Directions:
To Prepare the Cake:.
Coat two (9-inch/23cm] round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes]. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C] for 30 minutes* (see note], or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
*Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C], and bake for 25-27 minutes.
To Prepare the Caramel Frosting:.
Combine brown sugar and next 4 ingredients (brown sugar through salt] in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes], stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools].
Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional]. Store cake loosely covered in refrigerator.
Favorite Chicken Pasta from Light & Tasty Taste of Home


Ingredients:
bow tie pasta, boiling water, sun-dried tomato, shallot, garlic clove, olive oil, white wine, reduced-sodium chicken broth, sliced ripe olives, pesto sauce, pepper, all-purpose flour, parmesan cheese, pine nuts

Directions:
Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.
Homemade Beef Stock


Ingredients:
beef, onions, garlic, leeks, carrots, celery ribs, parsley stems, black peppercorns, green peppercorn, bay leaf, thyme, rosemary, water

Directions:
Roast the beef bones at 350° Fahrenheit for 40 minutes.
Saute the onions in a little oil until they are all turning brown.
Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also].
After 3 hours, taste and adjust seasonings if desired.
Continue cooking on low heat, if desired <U+0096> the longer you cook, the stronger the flavour will be.
Strain stock.
Allow to cool, and skim off any fat.
If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.