ademchaoua/GeneralTextCorpus huggingface dataset:
Breadfruit Curry Recipe by Aysha Koteshwar
Cooking Instructions 1 Take all the masala ingredients in a required quantity. 2 Grind together all the masala ingredients and make a fine paste. And keep it aside 3 Take a vessel and keep it on a stove.. put a tsp of oil. Add curry leaves and onion.. salute it till transparent. Add salt 4 Then add bread fruits to the bagaar and mix well. Cook it for 5 mins with a lid closed. 5 Add ground masala to the breadfruit mixture.. mix well and simmer it for again 5 minutes.. 6 Add water.. make sure the consistency should be thin. Bring it to boil and add tamarind. 7 Cook till breadfruit cooks completely.. 8 Serve hot with ghee rice 1 Take all the masala ingredients in a required quantity. 1 Take all the masala ingredients in a required quantity. 2 Grind together all the masala ingredients and make a fine paste. And keep it aside 2 Grind together all the masala ingredients and make a fine paste. And keep it aside 3 Take a vessel and keep it on a stove.. put a tsp of oil. Add curry leaves and onion.. salute it till transparent. Add salt 3 Take a vessel and keep it on a stove.. put a tsp of oil. Add curry leaves and onion.. salute it till transparent. Add salt 4 Then add bread fruits to the bagaar and mix well. Cook it for 5 mins with a lid closed. 4 Then add bread fruits to the bagaar and mix well. Cook it for 5 mins with a lid closed. 5 Add ground masala to the breadfruit mixture.. mix well and simmer it for again 5 minutes.. 5 Add ground masala to the breadfruit mixture.. mix well and simmer it for again 5 minutes.. 6 Add water.. make sure the consistency should be thin. Bring it to boil and add tamarind. 6 Add water.. make sure the consistency should be thin. Bring it to boil and add tamarind. 7 Cook till breadfruit cooks completely.. 7 Cook till breadfruit cooks completely.. 8 Serve hot with ghee rice 8 Serve hot with ghee rice More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya New Orleans Cornbread Traditional Chinese Style Steamed Fish Dakgangjeong (Sweet Crispy Chicken) Homemade Butter Brad's crab jumbalaya French beans Potatoes Poppy seed stir fry Pointed gourd fry मूंग का चीला Rohu fish curry Karela chatpatti Gizards and chicken neck Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge French beans Potatoes Poppy seed stir fry Pointed gourd fry मूंग का चीला Rohu fish curry Karela chatpatti Gizards and chicken neck Muger Dal Brad's crab jumbalaya Musur dal Rice Porridge
Mexican Taco Meatloaf Recipe by tracy.carson.77
Cooking Instructions 1 hour 1 preheat oven to 375 2 in bowl mix together ground beef, eggs, corn chips, chili powder, cumin, salsa, pepper and 1 cup cheddar cheese 3 make into loaf, put in loaf pan 4 in a small bowl combine refried beans and 1/4 cup salsa 5 top uncooked meatloaf with bean mixture, bake 45 mins 6 top with 1 cup mexican blend cheese and bake for 5 more mins 7 serve with toppings of your choice, I used sour cream and salsa and served with corn chips and mexican rice 1 preheat oven to 375 1 preheat oven to 375 2 in bowl mix together ground beef, eggs, corn chips, chili powder, cumin, salsa, pepper and 1 cup cheddar cheese 2 in bowl mix together ground beef, eggs, corn chips, chili powder, cumin, salsa, pepper and 1 cup cheddar cheese 3 make into loaf, put in loaf pan 3 make into loaf, put in loaf pan 4 in a small bowl combine refried beans and 1/4 cup salsa 4 in a small bowl combine refried beans and 1/4 cup salsa 5 top uncooked meatloaf with bean mixture, bake 45 mins 5 top uncooked meatloaf with bean mixture, bake 45 mins 6 top with 1 cup mexican blend cheese and bake for 5 more mins 6 top with 1 cup mexican blend cheese and bake for 5 more mins 7 serve with toppings of your choice, I used sour cream and salsa and served with corn chips and mexican rice 7 serve with toppings of your choice, I used sour cream and salsa and served with corn chips and mexican rice More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Chicken Cacciatorie Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Chicken Cacciatorie Macrobiotic Brownies for the Allergen-Sensitive Dense Tofu Baked Cheesecake Kabocha Squash Cookies for Halloween For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread Macrobiotic Spring Cabbage Pasta Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi) Mostly-Kabocha Macrobiotic Pancakes Kuzumochi-Style Tofu Dessert Banana Chocolate Chip, Butterscotch Oat Bread Dough for Chinese Steamed Buns (No Rising Time Necessary) Macrobiotic Brownies for the Allergen-Sensitive Dense Tofu Baked Cheesecake Kabocha Squash Cookies for Halloween For Bento & Hanami (Cherry Blossom Viewing) Inarizushi Made with Bread Macrobiotic Spring Cabbage Pasta Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi) Mostly-Kabocha Macrobiotic Pancakes Kuzumochi-Style Tofu Dessert Banana Chocolate Chip, Butterscotch Oat Bread Dough for Chinese Steamed Buns (No Rising Time Necessary)
Chilled Chicken Ochazuke (Rice Porridge) Recipe by cookpad.japan
Cooking Instructions 1 Discard the chicken skin and thinly slice the breast meat. 2 Lightly coat in katakuriko. 3 Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator. 4 Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed. 1 Discard the chicken skin and thinly slice the breast meat. 1 Discard the chicken skin and thinly slice the breast meat. 2 Lightly coat in katakuriko. 2 Lightly coat in katakuriko. 3 Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator. 3 Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator. 4 Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed. 4 Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Pudding Basic Rolled Fondant Fudge Stripe Smores Beef With Ginger In Hoisin Sauce Twice Baked Potato Soup Banana Pudding Basic Rolled Fondant Fudge Stripe Smores Beef With Ginger In Hoisin Sauce Twice Baked Potato Soup Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed salted caramel apples Sasebo Burger Bento Box Mayo & Miso Salmon Doria Rizzy's Doria-Style Shepherd's Pie Epic Meatloaf Basic Spring Rolls Simple Cabbage Rolls Avocado and Crab Stick Hors D'oeuvre Thumbprint Cookies Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed salted caramel apples Sasebo Burger Bento Box Mayo & Miso Salmon Doria Rizzy's Doria-Style Shepherd's Pie Epic Meatloaf Basic Spring Rolls Simple Cabbage Rolls Avocado and Crab Stick Hors D'oeuvre Thumbprint Cookies
Ami Es Spaghetti With Oil & Parsley Recipe by Armilie
AMIEs SPAGHETTI with OIL & PARSLEY Cooking Instructions 30 mins 1 Cook the pasta in boiling salted water until it is al dente. 2 Meanwhile, pour in the oil and parsley in a frying pan large enough to hold all the pasta later. Cook for 2-3 minutes over a low heat. As soon as the garlic and parsley aroma rises, the sauce is ready. 3 When the pasta is done, drain and turn it into the frying pan. Scatter the chilly over the pasta. Stir-fry for 1 minute or 2, using 2 forks and lifting the spaghetti high into the air so that every pieces of pasta is beautifully glustenibg with oil and parsley. 4 Serve once, preferably straight from the pan. 1 Cook the pasta in boiling salted water until it is al dente. 1 Cook the pasta in boiling salted water until it is al dente. 2 Meanwhile, pour in the oil and parsley in a frying pan large enough to hold all the pasta later. Cook for 2-3 minutes over a low heat. As soon as the garlic and parsley aroma rises, the sauce is ready. 2 Meanwhile, pour in the oil and parsley in a frying pan large enough to hold all the pasta later. Cook for 2-3 minutes over a low heat. As soon as the garlic and parsley aroma rises, the sauce is ready. 3 When the pasta is done, drain and turn it into the frying pan. Scatter the chilly over the pasta. Stir-fry for 1 minute or 2, using 2 forks and lifting the spaghetti high into the air so that every pieces of pasta is beautifully glustenibg with oil and parsley. 3 When the pasta is done, drain and turn it into the frying pan. Scatter the chilly over the pasta. Stir-fry for 1 minute or 2, using 2 forks and lifting the spaghetti high into the air so that every pieces of pasta is beautifully glustenibg with oil and parsley. 4 Serve once, preferably straight from the pan. 4 Serve once, preferably straight from the pan. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos Chicken Enchiladas with Green Chile Sour Cream Sauce Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos Chicken Enchiladas with Green Chile Sour Cream Sauce tangy roast beef with leek, turnip, and sweet potatoes White Chocolate-Raspberry Swirl Cheesecake Spinach Balls Chamomile & Hibiscus Herbal Tea Mini Apple Pies Slow-cooked Pineapple Chili London Broil Teriyaki Ham & Corn Chowder Sticky chocolate pudding Best-Ever Chocolate Cake tangy roast beef with leek, turnip, and sweet potatoes White Chocolate-Raspberry Swirl Cheesecake Spinach Balls Chamomile & Hibiscus Herbal Tea Mini Apple Pies Slow-cooked Pineapple Chili London Broil Teriyaki Ham & Corn Chowder Sticky chocolate pudding Best-Ever Chocolate Cake
Marinated Olives And Tomatoes Recipe by cookpad.japan
Pasta with Tomatoes and Olives Pasta with Tomatoes and Olives If you’ve followed me for any length of time, you know that I turn to Nora Roberts for comfort reading and comfort eating. There is a soothing formula to her trilogies. In times of crisis (hello, pandemic…) I know what I’m going to get and that her characters are never going to let me down. The trilogies that I enjoy most feature food pretty prominently. There is almost always a member of the team who is either a professional cook or someone who cooks elaborately to think, relax, or strategize. This specific pasta comes from "Stars of Fortune" and is so simple to make that you could easily enjoy it any time the fancy strikes. Full disclosure, in the book it’s penne and black olives, but I went with what I had and thought would be delicious. Please feel free to do the same. “Pasta with Tomatoes and Olives” is as open-ended a direction as you would like it to be. Note: I used my air fryer’s dehydration setting to roast my tomatoes, but you could do them in the oven just as effectively. Or, buy a jar of sun dried. Or, use them fresh. There’s no wrong way to do this. Ann - FeastingOnFiction
Appetizer Recipes
Kick off your party with our delicious appetizer recipes! From crowd-pleasing Chicken Tenders and a quick Easy Quesadilla to Collard Greens Gyoza, Crispy Calamari, Czech Chlebíčky, Creamy Horseradish Ham Rolls, Deep Fried Hush Puppies, and many more recipes. Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Tom the Chef Published: September 28, 2024 From ChefLynn Published: May 1, 2025 Falafel Recipe 26 min.1 d. 2 h. 26 min. 26 min. 1 d. 2 h. 26 min. 2x From ChefLynn Published: February 21, 2025 From Faceless Chef Published: June 9, 2025 From Tom the Chef Published: October 20, 2023 From olivia.wyles Published: November 28, 2024 From Tom the Chef Published: January 30, 2024 From ChefLynn Published: October 3, 2024 Lobster Fondue 30 min.45 min. 30 min. 45 min. 1x From Tom the Chef Published: November 7, 2023
Dinner Rolls Recipe by Adriana Rodriguez
Dinner Rolls Cooking Instructions 35 mins 1 Preheat oven to 205?C or 400?F 2 In a bowl, combine water (I added an extra 2 tbsp of water) , oil, yeast and sugar. Allow mixture to rest for 10-15 minutes. 3 With spatula or hand, mix in salt, flour and egg until combined. 4 Flour hands and knead for 5-10 minutes. 5 Shape dough into 12 balls. Place them onto a greased or parchment lined 13x9 baking pan and let rest for 10 minutes or until double size. 6 Bake at 205?F for 10 minutes until tops are golden brown. 7 Brush with melted butter straight from the oven. 1 Preheat oven to 205?C or 400?F 1 Preheat oven to 205?C or 400?F 2 In a bowl, combine water (I added an extra 2 tbsp of water) , oil, yeast and sugar. Allow mixture to rest for 10-15 minutes. 2 In a bowl, combine water (I added an extra 2 tbsp of water) , oil, yeast and sugar. Allow mixture to rest for 10-15 minutes. 3 With spatula or hand, mix in salt, flour and egg until combined. 3 With spatula or hand, mix in salt, flour and egg until combined. 4 Flour hands and knead for 5-10 minutes. 4 Flour hands and knead for 5-10 minutes. 5 Shape dough into 12 balls. Place them onto a greased or parchment lined 13x9 baking pan and let rest for 10 minutes or until double size. 5 Shape dough into 12 balls. Place them onto a greased or parchment lined 13x9 baking pan and let rest for 10 minutes or until double size. 6 Bake at 205?F for 10 minutes until tops are golden brown. 6 Bake at 205?F for 10 minutes until tops are golden brown. 7 Brush with melted butter straight from the oven. 7 Brush with melted butter straight from the oven. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ladybirds Choc Molten Lava Cake . fruit salad Amish chicken Brazilian Pastel Dough Thai Peanut Satay Sauce Ladybirds Choc Molten Lava Cake . fruit salad Amish chicken Brazilian Pastel Dough Thai Peanut Satay Sauce Amish chicken avocado and mango chicken salad Easy Chocolate Banana Tart Sweet and Sour Pork Simple Your Standard French Dressing Broccoli & Shrimp Salad Avocado & Tomato Salad Chilled Curry Pasta with Daikon Radish and Honey Non Baking Cheesecake Chilled Tomato Pasta with Shrimp & Scallops Amish chicken avocado and mango chicken salad Easy Chocolate Banana Tart Sweet and Sour Pork Simple Your Standard French Dressing Broccoli & Shrimp Salad Avocado & Tomato Salad Chilled Curry Pasta with Daikon Radish and Honey Non Baking Cheesecake Chilled Tomato Pasta with Shrimp & Scallops
Appetizer Recipes
Kick off your party with our delicious appetizer recipes! From crowd-pleasing Chicken Tenders and a quick Easy Quesadilla to Collard Greens Gyoza, Crispy Calamari, Czech Chlebíčky, Creamy Horseradish Ham Rolls, Deep Fried Hush Puppies, and many more recipes. Search & Filter Search & Filter Organize by: Save any recipe you like! It is super simple! From Tom the Chef Published: November 7, 2023 From Tom the Chef Published: November 7, 2023 From Tom the Chef Published: March 13, 2024 From Yarda Published: October 11, 2024 From The Headless Chef Published: September 19, 2024 From Tom the Chef Published: November 6, 2023 Russian Eggs 30 min.60 min. 30 min. 60 min. From Tom the Chef Published: September 19, 2024 From Chef Marisa Published: September 20, 2024 From Chef Marisa Published: September 17, 2024
Sweet "Asian" Marinated Chicken Wings Recipe by Scott Roy
Cooking Instructions 45 minutes 1 Mix all the ingredients in a container large enough to hold the marinade and the wings. Mix well as the sugar takes time to dissolve. 2 Add 3 lbs of chicken wings. (Recommended that they are thawed) 3 Stir the wings a couple of times while they marinade to ensure even coating. Marinade for 12-24 hours. 4 Preheat oven to 375°. Line baking sheet (s) with foil. If you don't you'll probably want to throw the baking sheets away after, trust me. 5 Bake for 45 minutes. (Use crock pot to keep warm afterwards) 6 Serve and enjoy. Don't grill them... They'll burn and make a mess of your grill. Trust me. 1 Mix all the ingredients in a container large enough to hold the marinade and the wings. Mix well as the sugar takes time to dissolve. 1 Mix all the ingredients in a container large enough to hold the marinade and the wings. Mix well as the sugar takes time to dissolve. 2 Add 3 lbs of chicken wings. (Recommended that they are thawed) 2 Add 3 lbs of chicken wings. (Recommended that they are thawed) 3 Stir the wings a couple of times while they marinade to ensure even coating. Marinade for 12-24 hours. 3 Stir the wings a couple of times while they marinade to ensure even coating. Marinade for 12-24 hours. 4 Preheat oven to 375°. Line baking sheet (s) with foil. If you don't you'll probably want to throw the baking sheets away after, trust me. 4 Preheat oven to 375°. Line baking sheet (s) with foil. If you don't you'll probably want to throw the baking sheets away after, trust me. 5 Bake for 45 minutes. (Use crock pot to keep warm afterwards) 5 Bake for 45 minutes. (Use crock pot to keep warm afterwards) 6 Serve and enjoy. Don't grill them... They'll burn and make a mess of your grill. Trust me. 6 Serve and enjoy. Don't grill them... They'll burn and make a mess of your grill. Trust me. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp Scampi Meatball Sub Casserole Pattys Fruity Cereal Bars Corned Beef and Cabbage Early man meat!! Shrimp Scampi Meatball Sub Casserole Pattys Fruity Cereal Bars Corned Beef and Cabbage Early man meat!! Early man meat!! Krofne Egg rice porridge Gobi Manchurian Vickys Easy Cake Truffles Cocktail Meatballs Salsa Picante Dad's Homemade Pizza Salty Sunrise Potato ‘Oyaki’ Rice Flour Pancakes Early man meat!! Krofne Egg rice porridge Gobi Manchurian Vickys Easy Cake Truffles Cocktail Meatballs Salsa Picante Dad's Homemade Pizza Salty Sunrise Potato ‘Oyaki’ Rice Flour Pancakes
Krofne Recipe by Stefan Mijatović
Turkish Lamb Kofte Turkish Lamb Kofte A tasty and simple middle-eastern meatball. Contrary to popular belief, meatballs are not only an Italian dish. Throughout history, many nations and cultures have laid claim on the humble meatball. The meatball now has many variations which accommodate different tastes, ingredients, and even religious traditions. Meatballs have been found in many parts of the world. In Asian, Middle Eastern and North African cooking the kofta is found in rissoles, croquettes, and dumplings, where they are made of ground or mashed meat, which is mixed with ingredients such as rice, bulgur or vegetables. In India, koftas can be made with fish, or even without meat, using only veggies. Kofta may also have a spicy filling and contain nuts, cheeses, or egg. And Turkey boasts of over 80 types of meatballs, each type made just a bit differently according to its region of origin! This dish completely supports my motto_ 'Food is comfort'!_ But it has to be good, healthy and wholesome. A fusion of flavors to arm us for the next exciting roller coaster ride. These meatballs are made with lean ground beef, infused with freshly chopped parsley and other aromatic spices. They are succulent and full of flavor. And a sure hit with your little ones. Do try. The Culinary Trail
Cocktail Meatballs Recipe by Scott Roy
Cooking Instructions 1 hour 45 minut 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. 3 Bake in preheated oven for 20 to 25 minutes, turning once. 4 In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. 1 Preheat oven to 350 degrees F (175 degrees C). 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. 2 In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. 3 Bake in preheated oven for 20 to 25 minutes, turning once. 3 Bake in preheated oven for 20 to 25 minutes, turning once. 4 In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. 4 In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp Scampi Meatball Sub Casserole Pattys Fruity Cereal Bars Corned Beef and Cabbage Early man meat!! Shrimp Scampi Meatball Sub Casserole Pattys Fruity Cereal Bars Corned Beef and Cabbage Early man meat!! Krofne Egg rice porridge Gobi Manchurian Vickys Easy Cake Truffles Sweet "Asian" Marinated Chicken Wings Salsa Picante Dad's Homemade Pizza Salty Sunrise Potato ‘Oyaki’ Rice Flour Pancakes Corned Beef and Cabbage Krofne Egg rice porridge Gobi Manchurian Vickys Easy Cake Truffles Sweet "Asian" Marinated Chicken Wings Salsa Picante Dad's Homemade Pizza Salty Sunrise Potato ‘Oyaki’ Rice Flour Pancakes Corned Beef and Cabbage