xiaoxl/recipe_data huggingface dataset:
Cajun Boudin
Category: meat-and-poultry
By Christy Lane

Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.

Ingredients:
2 ½ pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 ¼ cups green onions, chopped
1 cup chopped onion
½ cup minced celery
1  red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
½ teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings

Directions:
Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool. While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches. Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 3 hrs 30 mins
Yields: 4 1/2 pounds

Calories: 188
Fat: 6.6 g
Saturated fat: 2.4 g
Carbohydrates: 20 g
Sugars: 1 g
Dietary fiber: 1.1 g
Protein: 11.2 g
Cholesterol: 63.8 mg
Sodium: 550.9 mg
Broccoli and Cauliflower Salad
Category: salad
By SFORD1024

This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.

Ingredients:
1 pound bacon
2 cups mayonnaise
⅓ cup grated Parmesan cheese
¼ cup white sugar
½ teaspoon dried basil
4 cups broccoli florets
4 cups cauliflower florets
1 large red onion, thinly sliced
1 large head lettuce, cut into bite-size pieces
2 cups seasoned croutons
1 cup sliced water chestnuts

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight. Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs 30 mins
Yields: 20 servings

Calories: 255.1
Fat: 21.8 g
Saturated fat: 4.1 g
Carbohydrates: 10.8 g
Sugars: 4.9 g
Dietary fiber: 1.9 g
Protein: 5.3 g
Cholesterol: 18 mg
Sodium: 383.4 mg
A-1 Spicy Chick-A-Lickin Quesadilla #A1


Ingredients:
chicken thighs, cumin, brown sugar, honey, ketchup, paprika, garlic powder, onion powder, salt, black pepper, prepared mustard, Tabasco sauce, orange bell pepper, olive oil, yellow onion, granulated sugar, tomatoes, monterey jack cheese, flour tortillas

Directions:
Heat oven to 375 degrees and bake chicken for 40 minutes.
in a sauce pan combine cumin, buffalo seasoning powder, brown sugar, honey, ketchup, a-1 steak sauce, paprika, garlic powder, onion powder, salt, pepper, prepared mustard, red pepper powder, tabasco sauce, franks red hot sauce and cook on medium heat until well incorporated.  set aside.
in a skillet add 1/8 cup oil, orange pepper, onion, and 1 tbsp sugar over medium heat and cook for approximately 15-20 minutes until caramelized and set aside.
remove chicken from the oven and remove the skin.  shred the chicken and combine int the sauce and mix until well combined.
take one flour tortilla and place on a baking sheet sprinkle 2 oz of shredded cheese, pour shredded chicken evenly over cheese, spread pepper and onion mixture next, sprinkle the diced tomatoes then the remaining 2 oz of shredded cheese and top with the 2nd flour tortilla and bake in the oven for 5 minutes. remove and cut into 8 slices and serve.
Tequila Turkey


Ingredients:
tomatoes, yellow bell pepper, cilantro, red wine vinegar, turkey breast tenderloins, lime juice, olive oil, ground black pepper

Directions:
In a medium bowl, combine tomatoes, bell peppers and jalapeno peppers with the vinegar.  Cover and refrigerate to allow flavors to blend (2-hours suggested].
While marinating vegetables, place turkey in a shallow dish.  Prepare marinade by mixing limejuice, tequila, oil and black pepper until well blended.  Pour over the turkey, and turn to coat well.  Refrigerate 15 minutes or for no more than 2 hours, turning occasionally.  Drain and discard remaining marinade.
Spray outdoor grill with cooking spray.  Preheat grill to medium heat and grill until tenderloins are no longer pink and juices run clear (170 degrees F] about 25 minutes.
Cut turkey into slices and top with tomato relish before serving.
Smoked Chicken Hot Wings
Category: appetizers-and-snacks
By Twayminator

Smoked chicken wings that are tender and delicious. Serve with celery sticks and blue cheese dressing.

Ingredients:
1 tablespoon kosher salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons Cajun seasoning
2 ½ pounds chicken wings
⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup butter
1 ½ tablespoons white vinegar
½ teaspoon Worcestershire sauce
⅛ teaspoon garlic powder
1 pinch salt to taste

Directions:
Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions. Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings. Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour. Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated. Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

Prep time: 15 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 23 mins
Yields: 8 servings

Calories: 209.1
Fat: 18.5 g
Saturated fat: 9.2 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 9.8 g
Cholesterol: 60.2 mg
Sodium: 1435.4 mg
Grandma's® Molasses Ginger Cookies
Category: desserts
By Grandma's Molasses

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Ingredients:
1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1  egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Directions:
In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight. Preheat the oven to 350 degrees F. Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 48 cookies

Calories: 109.6
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 17.9 g
Sugars: 11.1 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 13.6 mg
Sodium: 47.2 mg
My Mother- in-law's 7 Layer Salad


Ingredients:
lettuce, celery, hard-boiled eggs, green pepper, mayonnaise, sugar, cheddar cheese, bacon

Directions:
Layer the ingredients in the order given., Let stand 8 to 10 hours or overnight.
No-Bake White Chocolate Pie


Ingredients:
white chocolate, cream cheese, granulated sugar, vanilla extract, sour cream, heavy cream, bananas, graham cracker crust, dark chocolate

Directions:
In a bowl set over a pot of lightly simmering water, warm & partially melt the chocolate, then remove from heat & stir to melt completely.
In another bowl, beat together the cream cheese, sugar & vanilla until smooth.
Add the chocolate to this mixture & combine thoroughly, before adding the sour cream & blending completely.
In a 3rd mixing bowl, whip the heavy cream until firm, then gently fold it into the chocolate filling.
Place the banana slices evenly over the crust, then carefully pour the chocolate filling over the bananas, before chilling the pie for at least 2 hours.
Although it's optional, the pie looks great when sprinkled with grated or shaved dark chocolate before serving.
Strawberry and Cream Cake


Ingredients:
butter, caster sugar, eggs, self-raising flour, vanilla extract, strawberries

Directions:
Cream the butter and caster sugar until white and fluffy.
Beat each egg individually into the mix.
Stir in the vanilla extract, and fold in the flour.
Grease and flour two 9" cake tins and evenly pour the mixture into both.
Pre heat the oven to gas mark 5 and cook for 25 minutes.
Turn the tins after 15 minutes so that the cakes rise evenly.
Remove from the oven and cool on a wire rack.
Cover one cake sandwich with the strawberry jam, and 100g of the strawberries finely chopped.
Cover with 2 tbls of cream and place the other cake sandwich on top.
Coat the top and sides of the cake with the whipped cream.
Cut the remaining strawberries into quarters and arrange on the top of the cake.
Nana Walnut Muffins


Ingredients:
whole wheat flour, Splenda granular, baking powder, kosher salt, canola oil, nonfat milk, vanilla, bananas, walnuts, oatmeal

Directions:
"Preheat oven to 350 degrees. Spay mini muffin tins or use foil liners. Blend dry ingredients and set aside. Add oil, milk, and vanilla to mashed bananas. Stir in dry ingredients. and add nuts. Use ice cream scoop to put in mini pan(s]. Bake until brown and toothpick test center."
Kinpira Gobo (Braised Carrot & Burdock Root)


Ingredients:
carrot, chili powder, sake, sugar, mirin, soy sauce

Directions:
Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar]. Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
Cut carrot into matchbox strips.
In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
Add the seasonings and cook until most of the liquid evaporates.
When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.
Rachel's Vanilla Cupcakes


Ingredients:
unsalted butter, unsweetened applesauce, sugar, all-purpose flour, eggs, vanilla extract, baking powder, 1% low-fat milk, salted butter, vanilla, confectioners' sugar, 1% low-fat milk

Directions:
Cream the butter, applesauce, and sugar together with an electric mixer. (Note that you can still use a whole stick of butter for a richer flavor and lighter texture but I find that the batter is less manageable that way.].
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
Beat in the flour and baking powder at the same time.
If the batter is really thick and you're unable to get it into the muffin papers, loosen it with just a little milk, no more than a tablespoon or two. I just eyeball it. Any kind of milk works, 1% is just what I usually have in my house.
Pour this batter into lined muffin tins, filling the cups about halfway; same with the baking pans-- no more than halfway! Or else there'll be spillage. If making cakes with the round or rectangular pans, be sure to grease them with cooking spray first and lightly dust with flour for easy extraction.
For cupcakes, bake at 350F for 15-20 minutes. For round cakes, about 20-25 minutes. Rectangle cake-- 25 minutes. This is what works in my convection oven. Just bake them until lightly golden brown on top.
Let cool for about 15-20 minutes prior to frosting.
FOR RAINBOW CUPCAKES: Divide the batter into separate bowls depending on how many colors you want. Add the food coloring to each bowl, according to the box instructions or your own method. Carefully spoon the different colored batters into the muffin tins, but don't mix. Fill the muffin tins about halfway. They should bake in pretty rainbow colors!
FROSTING: put the butter, salt (if necessary], vanilla, and about 1 cup of confectioners sugar into a deep mixing bowl. Beat them all together with an electric beater or food processor.
Note about the butter- for best results without lumpiness, soften it for at least 1 hour prior to making the frosting.
Add the milk and more confectioners sugar alternately, mix until creamy and spreadable. I just eyeball the two, but 3 cups sounds about right.
If you want to add food coloring to the frosting, follow the directions on the box or use your own method that works. Separate the plain white frosting into different bowls/containers to dye them different colors.
Spring Has Sprung Salmon With Asparagus


Ingredients:
new potatoes, asparagus, olive oil, salt, salmon fillets, orange zest, honey, white wine vinegar, orange bell pepper, fresh ground black pepper

Directions:
Pre-heat the oven to 425 degrees.
In a skillet, toss the potatoes, asparagus, oil and salt.
Place in the oven and roast for about 15 minutes.
Meanwhile, in a single layer on a nonstick baking sheet or large ovenproof skillet, arrange the salmon in single layer.
Sprinkle the salmon with the salt.
Place the pan in the oven and roast for 10 minutes or until done.
In small bowl, stir together the orange juice, orange zest, honey, vinegar and orange bell pepper.
Season with salt and pepper.
Place salmon and vegetables on a plate and top the salmon with the relish.
Sweet Potato and Peanut Soup


Ingredients:
sweet potatoes, onions, garlic, ground cumin, crunchy peanut butter, chili sauce, peanuts, chives

Directions:
Heat oil, and saute onions in a heavy-based stockpot.
Add garlic and cumin, and stir-fry 30 seconds over medium heat.
Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
Add peanut butter and chili sauce, and mix into the soup thoroughly.
Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
Serve immediately, garnished with chopped peanuts and chives or cilantro.
Apple-Topped Cream Cheese Coffee Cake


Ingredients:
apples, fresh lemon juice, butter, cream cheese, sugar, eggs, flour, baking powder, baking soda, salt, milk, half-and-half cream, sugar, cinnamon, flour

Directions:
Set the oven to 350°F.
Grease a 13 x 9-inch baking pan.
Dip apple slices in lemon juice to coat; set aside.
In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Beat in the almond extract.
In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
Pour the batter into prepared baking pan.
Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
Arrange the apple slices evenly on top of the batter in the pan.
Bake for 50-60 minutes.
Real Red Devil's Food Cake


Ingredients:
margarine, sugar, eggs, flour, salt, baking soda, buttermilk, vanilla

Directions:
Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
Cool completely before frosting.
Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.
Honey Poppy Seed Pasta Salad


Ingredients:
chicken, bell peppers, snow pea pods, apple, grapes, scallions, mayonnaise, honey, cider vinegar, Dijon mustard, orange, poppy seed, salt, ground black pepper

Directions:
Cook and drain pasta according to package directions. Set aside to cool.
Meanwhile, remove meat from chicken then use 2 forks to shred the meat.
In large bowl, combine chicken, peppers,snow peas, apple, grapes and scallion.
In a small bowl, whisk together remaining ingredients, except the almonds.
Return pasta to large bowl, mix with chicken and veggies, add dressing and stir to coat.
Garnish with almonds.
Enjoy!
Golda's Frozen Waldorf Salad (Paula Deen)


Ingredients:
sugar, fresh lemon juice, salt, heavy cream, miniature marshmallow, red seedless grapes, crushed pineapple, apples, celery, walnuts, pecans, fresh cherries, maraschino cherries, fresh mint leaves

Directions:
In saucepan, combine sugar, pineapple juice, lemon juice, and salt.  Cook over medium heat, stirring constantly until thick.  Remove from heat and let cool.
Whip cream and fold it into the cooled syrup mixture.
Stir in marshmallows, grapes, pineapple, apples, celery and nuts.   Spread mixture into an 8 by 8-inch pan and freeze until frozen through (at least 2 hours].
Remove the salad from the freezer 5 minutes before serving.
Cut into 8 squares.  Garnish each serving with a cherry and a spring of fresh mint.
Sweet Orange Chicken


Ingredients:
sugar, white wine vinegar, chicken broth, chicken breasts, salt, pepper, orange, juice and zest of, orange

Directions:
Preheat oven to 400°F Combine sugar and 3 tbsp of water in a small heavy saucepan. Simmer over low heat until sugar dissolves, then bring to a boil over high heat until sugar carmelizes, about 6-10 minutes. Remove from heat and add the vinegar. Return to heat and simmer, stirring until vinegar is incorporated and caramel has thinned.
Stir in the broth, orange juice and zest and bring to a boil. Cook at a rapid boil until reduced by half, about 10-15 minutes. Make cuts in chicken and season with salt an pepper. Place on a non-stick baking sheet.
Spoon half of the orange mixture over the chicken, Bake, basting the chicken with sauce every ten minutes until golden and cooked through - about 30-35 minutes.
Peel and divide the remaining whole orange. Add the orange segments to the remaining orange sauce. Heat through, then spoon over chicken and serve.
DASH Diet Mexican Bake
Category: world-cuisine
By Ben S.

Mexican flavors will make this chicken casserole a family favorite.

Ingredients:
1 ½ cups cooked rice, preferably brown
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 (14.5 ounce) cans no-salt-added tomatoes, diced or crushed
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 cup frozen yellow corn kernels
1 cup chopped red bell pepper
1 cup chopped poblano pepper
1 tablespoon chili powder
1 tablespoon cumin
4  garlic cloves, crushed
1 cup shredded reduced-fat Monterey Jack cheese
¼ cup jalapeno pepper slices  (Optional)

Directions:
Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.

Yields: 6 servings

Calories: 324.7
Fat: 7.1 g
Saturated fat: 3.1 g
Carbohydrates: 36.9 g
Sugars: 6 g
Dietary fiber: 7.9 g
Protein: 28.4 g
Cholesterol: 56.5 mg
Sodium: 355.8 mg
Fire Roasted Tomato and Feta Pasta with Shrimp
Category: seafood
By Amy

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

Ingredients:
½ pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12  medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
½ cup crumbled feta cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the garlic; cook and stir until fragrant, about 1 minute.  Add the shrimp, and cook until opaque, about 3 to 5 minutes.  Pour in the tomatoes and heat through.  Season with basil, salt and pepper. Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 2 servings

Calories: 702.1
Fat: 23.4 g
Saturated fat: 11 g
Carbohydrates: 94.8 g
Sugars: 11.2 g
Dietary fiber: 6 g
Protein: 31.8 g
Cholesterol: 110.9 mg
Sodium: 1353.9 mg
Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly


Ingredients:
bacon, vegetarian bacon, red bell peppers, sharp white cheddar cheese, cilantro leaf

Directions:
Preheat oven to BROIL.
Spread each slice of toasted bread on one side with the hot pepper jelly.
Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
Cut slices in half, garnish with cilantro and serve hot.
Amanda's Delicious Cilantro Potato Salad


Ingredients:
salt, mayonnaise, green chilies, fresh cilantro, green onions, fresh lime juice, fresh garlic clove, black pepper

Directions:
Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes].
Drain and cool.
Cut potatoes into bite sized chunks.
Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
Add potatoes and toss to coat.
Cover and chill at least 4 hours.
Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.
Alaskan Smoked Salmon Chowder


Ingredients:
butter, garlic, onion, celery, green pepper, carrot, potato, chicken broth, half-and-half, smoked salmon

Directions:
Saute onions, celery, green pepper and garlic till tender., Combine broth, shredded carrots, potato and cream corn., Bring to a low boil and simmer until potatoes are tender., Add smoked salmon and additional seafood if you wish., Pour in half and half, simmer for about 8 to 10 min and serve.
Pork With Orange Sauce


Ingredients:
cornstarch, jellied cranberry sauce, soy sauce, cooked pork

Directions:
In a saucepan, combine cornstarch and orange juice until smooth. Stir in the cranberry sauce and soy sauce, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through.