xiaoxl/recipe_data huggingface dataset:
Honey Tangerine Gelatin


Ingredients:
gelatin powder, tangerine juice, tangerine, zest of, sugar

Directions:
If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.
Sprinkles Muffins
Category: bread
By Sarah

Chocolaty!!  Strawberry!!  Sprinkly!!

Ingredients:
¼ cup butter
¼ cup white sugar
1  egg
1 teaspoon vanilla extract
½ cup milk
¼ cup strawberry flavored yogurt
1 ½ cups self-rising flour
¼ cup white chocolate chips
¼ cup multicolored candy sprinkles

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups. Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 muffins

Calories: 321.1
Fat: 13.5 g
Saturated fat: 7 g
Carbohydrates: 43.7 g
Sugars: 20.3 g
Dietary fiber: 0.8 g
Protein: 5.9 g
Cholesterol: 54.8 mg
Sodium: 487.1 mg
Chicken Gravy
Category: side-dish
By Barbara Cannon

After preparing your favorite chicken dish, it's all gravy - chicken gravy! Pour over chicken and go to town! Yum! If you don't have chicken stock on hand, you could also use bouillon cubes; just follow package directions and proceed as below.

Ingredients:
2 cups chicken stock
3 tablespoons cornstarch
1 teaspoon poultry seasoning

Directions:
Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

Yields: 2 cups

Calories: 6
Carbohydrates: 1.4 g
Sodium: 0.2 mg
Acai Bowl
Category: breakfast-and-brunch
By Tye Taylor

Encountered this in Hawaii. It was very good and dairy-free.

Ingredients:
1 cup acai berry sorbet
2 tablespoons granola, or as desired
4  strawberries, sliced
1  banana
2 teaspoons unsweetened coconut flakes, or as desired
1 teaspoon honey, or as desired

Directions:
Place acai sorbet in a bowl and top with a layer of granola. Line strawberries and bananas on granola layer and top with coconut and a drizzle of honey.

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

Calories: 551.1
Fat: 12.8 g
Saturated fat: 4 g
Carbohydrates: 107.7 g
Sugars: 27.4 g
Dietary fiber: 14.5 g
Protein: 4.3 g
Sodium: 27.5 mg
Brothy Chicken & Sweet Corn Soup


Ingredients:
reduced-sodium chicken broth, water, Chinese wine, sherry wine, fresh ginger, garlic clove, soy sauce, chicken breast fillets, egg, corn kernels, spring onions

Directions:
Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.
Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.
Remove chicken from stock and when cool enough to handle, shred coarsely.
Return stock to boil.
Break egg into small bowl and whisk lightly.
Slowly pour egg into stock, whisking constantly so it forms small threads.
Add creamed corn, kernels and chicken to stock and return to the boil.
Serve!
Carrot Cake in a Ball (Raw, Vegan, Gluten-Free)


Ingredients:
carrot, dates, walnuts, dark raisin, ground cinnamon, ground ginger

Directions:
Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.
Salmon Casserole


Ingredients:
salmon, cheddar cheese, eggs, mayonnaise, dry mustard, pepper

Directions:
Place broken bread pieces in bottom of 10x15 greased baking dish.  Spread flaked salmon over bread, then add 1 1/2 cups of cheese.  Mix together all the other ingredients and pour over salmon/cheese layer; cover with remaining 1 1/2 cups of cheese.  Bake in a 350 degree oven for 45 minutes to an hour, or until an insterted knife comes out clean.
TIP:  Better if made ahead several hours or even the night before.  Just refrigerate and allow a few extra minutes of baking time.
TIP:  Instead of bread, try cooking 14 ounces of shell macaroni for the bottom layer.  Top the casserole with crushed potato chips during the last 15 minutes of baking.
Cookie Ice Cream Sandwiches


Ingredients:
"vanilla ice cream"

Directions:
Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
Then get the other cookie and put them together.
Now you are done.
Enjoy!
So simple isn't it!
Boston Turkey Burger


Ingredients:
ground turkey, egg, green onions, garlic powder, sea salt, fresh ground black pepper, Dijon mustard, ketchup, whole berry cranberry sauce, red leaf lettuce

Directions:
In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.
Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.
Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.
On the bottom bun place 1 cooked burger, top with the sauce and lettuce.
Serve.
Wild About Creamy Wild Mushroom Soup


Ingredients:
olive oil, butter, onion, garlic clove, carrot, celery, baby portabella mushrooms, sherry wine, saffron, fresh thyme, butter, flour

Directions:
Soak dried mushrooms in 1 cup hot water till softened.
Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
Chop mushrooms set aside.
In the drained hot liquid and crushed pinch of saffron.
Set aside.
In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
Add sherry reduce to half.
Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
Then whisk into soup.
Using a hand blender puree the soup to a nice consistency.
Let simmer 5 more minutes stirring so not to burn.
Serve with soup topped with a little extra sherry.
Honey Fruit Salad


Ingredients:
grapes, strawberry, kiwi fruit, honey, lemon juice

Directions:
"Toss fruit chunks together in a bowl set aside mix honey and lemon juice together pour mixture over fruit mix."
Mexican Taco Ring
Category: appetizers-and-snacks
By kissthechef

Really simple taco ring using crescent rolls.

Ingredients:
1 pound ground beef
1 small onion, chopped
¾ cup water
1 (1.25 ounce) package taco seasoning
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Mexican cheese blend

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and   to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces. Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together. Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 468.1
Fat: 30 g
Saturated fat: 12.9 g
Carbohydrates: 26.7 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 19.9 g
Cholesterol: 62.3 mg
Sodium: 1017 mg
Nectarine and Chickpea Couscous Salad With Honey Cumin Dressing


Ingredients:
water, couscous, fresh lime juice, olive oil, honey, salt, ground cumin, ground coriander, nectarines, spinach, green onion, chickpeas, nectarine

Directions:
Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
Take pan off of stove burner, cover and let stand 5 minutes.
Fluff with a fork; let cool.
In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
Adjust seasoning with salt/pepper if desired.
Serve on individual plates; garnish with nectarine slices.
Fried Buttermilk Chicken Strips
Category: meat-and-poultry
By Gmshafer

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Ingredients:
1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

Directions:
Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator. While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated. Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Yields: 4 servings

Calories: 518.2
Fat: 17.2 g
Saturated fat: 3.3 g
Carbohydrates: 43.1 g
Sugars: 6.1 g
Dietary fiber: 1.7 g
Protein: 45 g
Cholesterol: 101.8 mg
Sodium: 3317.6 mg
The Best Coleslaw Dressing--No Kidding!


Ingredients:
mayonnaise, sugar, vinegar

Directions:
"MIX TOGETHER-- WHEW, THAT WAS HARD!"
Celery Root Remoulade


Ingredients:
celery root, salt, Dijon mustard, boiling water, olive oil, white vinegar, salt, low-fat mayonnaise, fresh parsley

Directions:
Combine 1-1/2 teaspoons salt and lemon juice in large bowl.
Working quickly, peel and quarter the celery root.  Shred in food processor.  Combine with lemon juice and salt, tossing to coat well.  Let sit about 20 minutes.  The lemon juice will tenderize the celery root, and keep it from browning as you make the dressing.
Bring about a cup of water to boil in medium saucepan; set a medium bowl over pot (to make a double boiler].
Add mustard and boiling water to the bowl, whisking till well combined.
Drizzle olive oil into mustard mixture, whisking all the while.  Do this slowly and whisk well so the dressing doesn't "break".
Dribble vinegar into mustard mixture, still whisking constantly; add salt.
Remove dressing from flame and let cool slightly.
While dressing cools, rinse shredded celery root in a fine strainer.  Squeeze out any excess moisture and return to large bowl (dry out the bowl first, though].
Toss celery root with dressing till well coated.  Fold in mayonnaise gently.  Stir in parsley.
This keeps in the fridge for 2-3 days, and gets more and more tender as it sits.
Beer Can Chicken


Ingredients:
roasting chicken, beer, garlic cloves, rosemary, basil, bay leaves, salt, pepper

Directions:
Put grill on indirect heat.
Open beer and pour off 1/4 (or just drink it]. Put in the garlic, rosemary and basil. Put can on top of an oven proof pan or I like to use an aluminum pie plate. Rinse off chicken, remove giblets, etc. Pat dry. Rub with oil and season with salt, pepper or poultry rub. Slip bay leaves under skin on breast. Oil the can. Gently but firmly 'seat' the chicken on the beer can; chicken should be sitting upright with no support. Put chicken on grill and cook for about an hour or until meat thermometer says done (or until juices run clear and skin is translucent]. Yummy,.
Fish and Broccoli Pie


Ingredients:
cod fish fillet, broccoli florets, milk, cheddar cheese, cornflour, salt, pepper

Directions:
Poach the fish in the milk for approximately 15 minutes or until cooked.
Remove the fish from the liquid and flake into a baking dish reserving the liquid for the sauce.
Boil the broccoli for 3 minutes, you don't want it too soft.
Drain and stir into the fish.
Mix a little milk or water into the cornflour and add to the reserved liquid.
Cook until the sauce thickens, stirring constantly.  Add more milk if too thick.
Stir in the cheese until melted.
Add salt and pepper to taste.
Pour the sauce over the fish and broccoli.
Cover with the breadcrumbs.
Cook at 170c for 30 - 45 minutes or until the breadcrumbs are brown.
Very Easy Potato Bacon Soup
Category: soups-stews-and-chili
By Michelle Anne

Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.

Ingredients:
2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed  (Optional)
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

Directions:
Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes. Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 servings

Calories: 392.8
Fat: 18.2 g
Saturated fat: 10.8 g
Carbohydrates: 43.4 g
Sugars: 13.8 g
Dietary fiber: 4.7 g
Protein: 15.7 g
Cholesterol: 55.1 mg
Sodium: 1101.5 mg
Easy and Quick Cauliflower Apple Salad


Ingredients:
cauliflower, Red Delicious apples, Hellmann's mayonnaise, granulated sugar

Directions:
Break or cut cauliflower into small pieces.  Chop unpeeled apple in pieces about the same size as the cauliflower.
Mix all ingredients together.
Chill if desired, then serve.
Crumpets With Strawberry Cheese Aust Ww 2.5 Pnts


Ingredients:
ricotta cheese, strawberries

Directions:
Toast the crumpets on both sides.
Gently mix together the ricotta, strawberries and fruit spread.  Place on each of the crumpets.
Homemade Chili Crisp
Category: side-dish
By Diana71

With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.

Ingredients:
1 ½ cups vegetable oil
1 ½  shallots, finely chopped
6 cloves garlic, finely chopped
6  whole star anise pods
2 teaspoons ground cinnamon
¾ cup red pepper flakes
1 (1 1/2 inch) piece ginger, or more to taste, peeled and finely chopped
2 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon shiitake mushroom powder
½ teaspoon salt

Directions:
Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes. Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl. Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 20 servings

Calories: 170.6
Fat: 17.3 g
Saturated fat: 2.7 g
Carbohydrates: 5.1 g
Sugars: 1.1 g
Dietary fiber: 1.7 g
Protein: 1 g
Sodium: 150.7 mg
Cranberry Sauce
Category: side-dish
By Toni

A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
12 ounces cranberries
1 cup white sugar
1 cup orange juice

Directions:
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Yields: 8 - 12 servings

Calories: 94.6
Fat: 0.1 g
Carbohydrates: 24.2 g
Sugars: 21.3 g
Dietary fiber: 1.5 g
Protein: 0.3 g
Sodium: 0.8 mg
The Realtor's Cheesy Pepper Scones


Ingredients:
butter, onion, red bell pepper, all-purpose flour, baking powder, salt, white pepper, ground cayenne pepper, gruyere cheese, milk

Directions:
Preheat oven to 425*F.
Melt 2 tablespoons butter in a skillet and saute chopped onion and chopped red bell pepper until soft; set aside.
In a large bowl mix together flour, baking powder, salt, white pepper, and cayenne pepper. Cut in 4 tablespoons butter until coarse crumbs are formed. Stir in Gruyere cheese, cheddar cheese, the onion mixture, and milk; stir just to blend.
On a lightly floured flat surface, form the dough into 12 rounds, flatten, and place on a greased baking sheet. Brush with milk. Bake for 15 minutes.
Gluten Free Oatmeal Bread


Ingredients:
warm water, date sugar, raw honey, fast rise yeast, guar gum, salt, oatmeal

Directions:
Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
Stir together the dry ingredients in a large stand mixer bowl;  Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
Let rise in a warm place for 1 to 1 1/2 hours.
Beat the dough again for 3 minutes.
Oil an 8x4-inch loaf pan and coat the inside with oatmeal.  Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
Preheat oven  to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.
APRICOT AND SULTANa ROCK CAKES


Ingredients:
self raising flour, baking powder, butter, sultanas, sugar, orange, eggs

Directions:
preheat oven to 180 Celsius line a large cookie tray with baking paper.
place flour and baking powder into a large bowl.
add butter and rub in until the mix resembles breadcrumbs.
stir in the sultanas, apricots, sugar and rind.
add the eggs and stir until everything is well combined.
place mounds of dough onto the baking tray (I used a dessert spoon], leaving space between each mound to allow for spreading.
cook for 15 - 20 minutes or until golden.  remove to wire to cool.
Vegetable Fried Brown Rice


Ingredients:
water, cooked brown rice, green onions with tops, salt, carrots, bean sprouts, cabbage, peas, light soy sauce, fresh parsley

Directions:
In saucepan, bring water & rice to boil.  STir frequently so it doesn't stick.
Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
Stir egg into rice mixture.
Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Amsterdam  Mashed Potatoes


Ingredients:
onion, sauerkraut, butter, water

Directions:
saute  onion  in butter, add sauerkraut you can drain it ,if thats what you do., saute  until onion light gold, add water., bring  to a boil, add potatoes., mix in cream to desired  thickness.
Poêlée Montagnarde (Alpine Hash)


Ingredients:
potato, cheese, lardons, onion, pepper, dry white wine

Directions:
Fry the chopped onion in the oil.
Dice the potatoes and add to the pan, together with the bacon lardons.
Gently brown for 15 minutes, being careful not to burn either.
Slice the Abondance cheese and add it to the pan, together with the white wine.
Add pepper and allow the pan to simmer on a low heat for 10 minutes, loosely covered, stir a couple of times to prevent it from sticking.
Check the potatoes are cooked; leave a little longer if necessary, add a bit of water or more wine if potatoes are not done and the pan is nearly dry.
Mango Sorbet
Category: desserts
By Cindy Chaney

This a great summer sorbet. Hope you enjoy this as much as my family.

Ingredients:
4  mangos - peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

Directions:
Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth. Place in an ice cream maker.  Freeze thoroughly.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 cups

Calories: 93.8
Fat: 0.2 g
Carbohydrates: 24.6 g
Sugars: 10.3 g
Dietary fiber: 1.3 g
Protein: 0.4 g
Sodium: 2 mg
Toffeed Apples


Ingredients:
apples, butter, caster sugar, maple syrup, cinnamon

Directions:
Thinly slice the apples crossways; melt 30g butter in a pan; cook the apple slices until they have browned on both sides.
Add two tablespoons caster sugar, cook for 5 minutes; add the maple syrup, stir until the apples and syrup have heated through.
Serve the toffeed apples with cream or icecream or Greek yoghurt.
Dainty Lily Cookies


Ingredients:
cream cheese, butter, all-purpose flour, powdered sugar

Directions:
Cream butter and cream cheese.
Mix in flour until well blended. Chill dough before rolling.
Roll out dough to 1/8" thickness on lightly floured surface.
Cut into 2-inch rounds.
Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling].
Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
Cool cookies and drench entire cookie in powdered sugar.
Buckeyes (Chocolate and Peanut Butter Balls)


Ingredients:
butter, peanut butter, icing sugar, chocolate chips

Directions:
Mix together the butter, peanut butter, rice krispies and icing sugar., Roll the mixture into bite-size balls., Chill the balls until firm., Melt chocolate and wax in a double boiler until completely melted., Coat the balls in the chocolate mixture., Chill until the chocolate hardens.
Easy Rice Congee


Ingredients:
rice, water, boneless skinless chicken breasts, garlic, ginger, oyster sauce, soy sauce, black pepper, shiitake mushrooms, scallions, black pepper, white pepper

Directions:
Rice cooker: Dump all ingredients (except garnishes] into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
Stovetop: Combine all ingredients (except garnishes] in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
Add more water/broth if necessary (for both methods]
Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Barbecued Emu, Ostrich or Kangaroo Fillet


Ingredients:
red wine, olive oil, Dijon mustard, tomato paste, garlic, soft brown sugar

Directions:
Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
Place in dish with meat to marinate for 2 hours, turning occasionally.
Drain meat, reserving the marinade.
Cook on barbecue until just browned, brushing with marinade.