xiaoxl/recipe_data huggingface dataset:
Grapefruit and Basil Martini


Ingredients:
vodka, grapefruit juice, basil leaves

Directions:
Muddle a couple of the basil leaves with the simple syrup in the bottom of a mixing glass or shaker.
add the other ingredients, plus ice.
Shake until very cold and pour into a martini glass.
Place a nice-looking leaf in the drink.
Cauliflower and Peas Au Gratin


Ingredients:
sweet onion, ground black pepper, margarine

Directions:
Preheat oven to 350 degrees.
Mix together all casserole ingredients, and pour into a 1 quart baking dish that has been sprayed with cooking spray.
Mix together topping ingredients, and sprinkle evenly over casserole.
Bake for 25 minutes or until topping is slightly browned.
Watermelon Cucumber Salad
Category: salad
By Sarah K

All of my friends loved this tasty, refreshing watermelon salad, so I thought I would add it as my first Allrecipes recipe. It was inspired by another recipe on here, but strayed far enough from the original that I thought it deserved its own recipe. Enjoy.

Ingredients:
1 large seedless watermelon, cut into 1-inch cubes
2  cucumbers, thinly sliced
12 leaves fresh mint, thinly sliced
¼ cup olive oil
2 tablespoons apple cider vinegar
coarse salt and ground black pepper to taste
1 cup crumbled feta cheese

Directions:
Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 447.5
Fat: 12.4 g
Saturated fat: 3.9 g
Carbohydrates: 85.7 g
Sugars: 70.5 g
Dietary fiber: 4.5 g
Protein: 9.5 g
Cholesterol: 16.7 mg
Sodium: 240.2 mg
Udon Peanut Butter Noodles
Category: world-cuisine
By Mojito Mama

Udon noodles with a spicy Peanut sauce.

Ingredients:
1 (9 ounce) package dried udon noodles
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1  red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Directions:
Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 421.5
Fat: 15.9 g
Saturated fat: 3.4 g
Carbohydrates: 34.3 g
Sugars: 6.4 g
Dietary fiber: 1.7 g
Protein: 34.3 g
Cholesterol: 83.1 mg
Sodium: 875 mg
Orange Brandy Cooler


Ingredients:
brandy, cherry brandy, Curacao

Directions:
Combine brandy, cherry brandy, curacao, and orange juice in a tall glass with cubed ice.
Fill glass with soda.
Garnish with an orange wedge.
Cream Puff Dough


Ingredients:
water, salt, unsalted butter, granulated sugar, all-purpose flour, eggs, egg

Directions:
preheat oven to 375*F butter and lightly flour a cookie sheet.
place water, salt, butter and sugar in heavy-bottomed saucepan.  cook over medium heat.  continue cooking for 2 minutes after liquid starts to boil.
reduce heat to low.  add all of flour and mix rapidly with wooden spoon.  cook dough until it no longer sticks to the spoon or fingers when pinched.  be sure to mix constantly.
remove pan from heat and transfer mixture to bowl. let cool 3 minutes.
incorporate eggs one at a time, (mixture must regain its smooth texture before next egg is added] mixing well between additions.  the finished dough should be shiny and smooth.
fit pastry bag with plain rounded tip.  fill pastry bag with dough and squeeze out shapes of your choice; the size of an egg for cream puffs or 4inch long strips for eclairs.  leave space between each.
brush tops of shapes with beaten egg, smooth tails left by pastry bag.  let stand at room temperature for 20 minutes.
bake 35 minutes in oven.  turn off heat and postion door ajar.  let stand 45 minutes.
when cold fill with your choice of pastry cream or whipped cream.  glaze tops with caramel or chocolate.
Garlic Cilantro Salsa


Ingredients:
garlic cloves, cilantro, green peppers, tomatoes, onion, olive oil, lime juice, cumin, salt

Directions:
Chop the garlic in a food processor., Add the rest of the ingredients., Blend until almost smooth., Serve with corn chips, or as a side with grilled meats, chicken, hamburger, etc.
Neopolitan Nachos #Ragu


Ingredients:
Italian sausage, olive oil, olive oil flavored cooking spray, parmesan cheese, garlic powder, paprika, salt, mozzarella cheese, green pepper, onion, pine nuts, fresh basil

Directions:
Preheat oven to 400 degrees.
Remove italian sausage from casing and cook in 1 tablespoon of olive oil in a large skillet over medium-high heat until browned,  resembling ground beef. Drain and set aside to cool.
Add remaining tablespoon of olive oil to large pot of boiling water and cook lasagna noodles according to package directions, except do not add salt. Drain well and lay out on a cutting board. Spray lightly with olive oil spray, flip over and spray other side.
Cut each noodle crosswise into 2-inch squares, then cut each square in half diagonally to form "chips". Arrange pasta on large baking sheets sprayed with olive oil spray.
Combine bread crumbs, 1/4 cup of the parmesan (set aside 1/4 cup to top nachos], herbs, garlic powder, paprika and salt and mix well. Sprinkle noodles with crumb mixture, and then spray again with olive oil spray.
Bake for 14-16 minutes, or until the edges are crisp and golden brown. They burn easily, so stay close!
Remove pans from oven and arrange chips on oven-safe plates, in one layer or piled high - your choice.  Change oven setting to broil.
Top with dollops of warmed Ragu Spicy Italian Style sauce, and sprinkle evenly with one and a half cups of the mozzarella, then the cooled and browned sausage, green pepper, onion and pine nuts. Top with the remaining mozzarella and parmesan, and bake until cheese is bubbling and slightly browned, up to 5 minutes. Again, stay nearby and watch closely!
Remove from oven, sprinkle with fresh basil and serve.
Wild Rice Salad
Category: salad
By GINNYKAE

Easy to make and tastes wonderful.  You can use either turkey or chicken.  You can serve it plain, on salad greens, or in a pita.  Very versatile.  If in season, try substituting black cherries for the grapes.

Ingredients:
1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Directions:
Cook rice according to package directions.  Remove from heat and set aside to cool. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.  Stir in rice, turkey, onion and grapes until evenly coated with dressing.  Cover and refrigerate for 1 to 2 hours. Before serving, sprinkle slivered almonds over the top of the salad.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 221.2
Fat: 13.4 g
Saturated fat: 1.7 g
Carbohydrates: 14.3 g
Sugars: 4.1 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 22.9 mg
Sodium: 138.1 mg
Horseradish Mashed Potatoes


Ingredients:
baking potatoes, 1% low-fat milk, sour cream, kosher salt, ground black pepper

Directions:
Place potatoes in a large saucepan; cover with water and bring to a boil.
Cook for 20 minutes or until very tneder.
Drain.
Combine potatoes, milk and remaining ingredients in a large bowl.
Mash with a potato masher.
Vegan Lemon Buttercream


Ingredients:
shortening, soy margarine, icing sugar, fresh lemon juice, lemon zest, vanilla essence

Directions:
In a small bowl cream shortening and margarine together until well mixed.
Add the icing sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well (this is easiest with hand held mixer]. Add vanilla and beat for another 3-5 minutes until you have a smooth creamy and fluffy frosting.
Wrap tightly in plastic and refrigerate until needed.  Pipe or spread over cakes and refrigerate to set.
House Burger - Sonic Copycat


Ingredients:
ground beef, butter, salt, ground black pepper, mayonnaise, dill pickle slices, lettuce, tomatoes

Directions:
Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it.
When you're ready to prepare the burger, preheat a large skillet over medium heat.
Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside.
Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done.
As the patty cooks, build the burger by first spreading the mayonnaise over the browned face of the bottom bun.
Arrange the pickle slices on the mayonnaise.
Sprinkle the chopped onion over the pickles.
Arrange the lettuce on the sandwich next.
Stack the tomato slices on the lettuce.
When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.
Easy Italian Roast Beef for Sandwiches (Crock Pot)


Ingredients:
"bottom round beef roast"

Directions:
Place roast in crock pot.
Pour dressing on top and then sprinkle with onion soup mix.
Place lid on crock pot and cook on low for about 10 hours.
Remove meat from au jus and shred or slice.
Place meat back in juices and sprinkle top with Italian seasoning; stir.
Serve on toasted kaiser rolls.
Pie Pan Desserts - Jiffy Oatmeal Toffee Bars


Ingredients:
egg, butter

Directions:
Preheat oven to 350.
Spray an 8 or 9" round pie pan with non-stick spray.
Mix all ingredients until combined.  Pat evenly into your pie pan.  Bake for 20-25 minutes.  Cut into wedges.  Enjoy!
Spiced Cranberry Muffins


Ingredients:
dried cranberries, flour, sugar, baking powder, cinnamon, mixed spice, skim milk, eggs, low-fat plain yogurt

Directions:
PReheat oven to 180 Degrees Celsius., Spray 18 muffins tins with oil., In bowl combine four, sugar, baking powder and spices., Gently stir in cranberries., Whisk togehter milk, eggs, oil and yoghurt., Add to dry ingredients mixing until just combined., Bake 30 - 35 minutes., Leave in tins for 10 minutes before removing.
Chef John's Turkey Chili
Category: soups-stews-and-chili
By Chef John

I served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount and it really works. My chili was garnished with sour cream, diced jalapeno, cilantro and avocado.

Ingredients:
¼ cup ancho chile powder
1 tablespoon paprika
1 tablespoon ground cumin
2 ½ teaspoons salt
1 ½ teaspoons ground dried chipotle pepper
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
⅛ teaspoon ground cinnamon
1 tablespoon olive oil
1  onion, chopped
2 ½ pounds ground turkey
3 cloves garlic, minced
1 cup tomato puree
2 cups water
2 (12 ounce) cans pinquito or pinto beans, drained and rinsed

Directions:
Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside. Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes. Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

Prep time: 10 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 447.5
Fat: 18.9 g
Saturated fat: 4.4 g
Carbohydrates: 27.9 g
Sugars: 3.6 g
Dietary fiber: 9.1 g
Protein: 45.1 g
Cholesterol: 139.7 mg
Sodium: 1635.3 mg
Romanian Deviled Eggs


Ingredients:
eggs, mayonnaise, green onion, salt, pepper, paprika

Directions:
Cut the eggs lenghtwise., Mash the yolks, add the rest of the ingredients and mix until very smooth., Fill the egg halves with a cake decorator and ornate with olives and parsley.
FRENCH ONION SOUP GRATINÉE


Ingredients:
butter, olive oil, onions, garlic clove, sea salt, black pepper, marsala wine, low sodium beef broth, dried thyme, bay leaf, asiago cheese, provolone cheese

Directions:
In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
Note: For a non-alcohol version, use sherry vinegar.
Stevia Black Bean Brownies


Ingredients:
canned black beans, bananas, unsweetened applesauce, stevia powder, vanilla extract, oats

Directions:
Make sure beans are drained and rinsed, set aside.
Slice the 2 bananas and set aside.
Preheat oven to 350 degrees Fahrenheit.
If using large flake or quick oats, grind in blender or food processor, then remove and set aside.
Combine all ingredients, except oats, in blender or food processor and mix. Scape the sides as needed.
Add oats and continue blending.
Adjust consistency with more oats as needed. You can also add more flavoring or stevia if you wish.
Grease a 8 x 8 inch pan.
Pour mixture into pan and spread evenly until it is level.
Bake for approximate 30 minutes or until toothpick comes out cleanly when inserted.
Allow to cool for a few minutes and then cut into 12 equal squares.
Martie's Broccoli Salad with Bacon and Cheese
Category: salad
By Kevin Gorton

This broccoli salad recipe is from my mother-in-law Martie and is always a crowd pleaser at family events and church picnics. The combination of bacon, cheese, and raisins gives it a sweet and salty taste.

Ingredients:
1 pound bacon
1 head broccoli, or more to taste
1  red onion, chopped
1 cup golden raisins
1 (8 ounce) package shredded sharp Cheddar cheese
¾ cup mayonnaise
¼ cup white sugar
1 tablespoon white vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl. Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon. Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 310.6
Fat: 22.5 g
Saturated fat: 7.3 g
Carbohydrates: 18.4 g
Sugars: 13.4 g
Dietary fiber: 1.3 g
Protein: 10.6 g
Cholesterol: 38.5 mg
Sodium: 491 mg
Quick and Easy Fried Goat Cheese


Ingredients:
eggs, parmesan cheese, sweet paprika

Directions:
Mix the bread crumbs and grated cheese in a bowl., Dip the cheese slices into the eggs, and then into the breadcrumb mixture., Refrigerate for 1 hour., Deep fry for about two minutes, or until the outside is golden., Enjoy!
Pineapple Ice Cream


Ingredients:
sour cream, sweetened condensed milk, milk, crushed pineapple

Directions:
Combine sour cream and sweetened condensed milk; add milk and pineapple.
Pour into ice cream freezer canister. Freeze according to manufacturer's instruction.
Kittencal's Baked Beans and Ground Beef Casserole


Ingredients:
onion, fresh garlic, celery rib, green bell pepper, lean ground beef, parmesan cheese, kidney beans, barbecue sauce, molasses, Worcestershire sauce, prepared yellow mustard, cheddar cheese, mozzarella cheese

Directions:
Set oven to 350 degrees F.
Heat the oil in a large skillet over medium heat.
Add in onions, celery and green pepper and jalapeno peppers (if using] cook stirring for about 5-6 minutes or until softened.
Add in the garlic  and ground beef; cook breaking up the beef with a fork or wooden spoon, cook for about 6 minutes, or until meat is no longer pink; drain off fat from the skillet.
Stir in Parmesan cheese (if using] cooked diced bacon, baked beans, kidney beans, barbecue sauce, molasses, Worcestershire sauce and mustard; mix well to combine.
At this point you can adjust ingredients to taste, then season with salt and black pepper (you can add in a little water if the mixture is too thick].
Grease a 13 x 9-inch baking dish or an oval baking dish.
Transfer the mixture into dish.
Bake uncovered for about 40 minutes.
Remove from oven and sprinkle with cheese (if using].
Return to oven to bake another 10-15 minutes, or until the liquid has evaporated and the mixture has thickened.
Jim's Award-Winning Chili


Ingredients:
chili beans, garlic cloves, water, sugar, salt, ground black pepper, chili powder, cumin, roma tomatoes, green bell peppers, red bell peppers, green onion, onion

Directions:
Brown the beef with the garlic.
While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.
Beautiful Tomato and Mint Salad


Ingredients:
tomatoes, shallot, of fresh mint, salt, black pepper, sugar, salt, pepper

Directions:
Slice the tomatoes thinly and arrange in an overlapping fashion on a plate or platter.
Season the tomatoes with salt, a good grinding of black pepper and a tiny sprinkling of sugar.
Chop the shallot and pickled red pepper as finely as you can and sprinkle over the tomatoes.
When ready to serve, mix the dressing ingredients together and drizzle over the tomatoes.
Sprinkle with freshly chopped mint leaves and serve with plenty of crusty bread and dry white wine.
Tomatoes never tasted so good.
Tofu Scramble With Soyrizo


Ingredients:
onion, sweet bell pepper, extra firm tofu, olive oil, garlic powder, onion powder, dried parsley, soy sauce, nutritional yeast, turmeric

Directions:
Crumble the tofu into large pieces.  Remove the soyrizo from its clear wrapper and mix one of  the sausages with the tofu.  I found one link is plenty here.
Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes.  Stir this frequently as it may stick and add a bit more oil if you want.
Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla.  Fold up and enjoy.
You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
Serve with your favorite salsa.
Ole!
Kinda Sorta Sour Pickles


Ingredients:
onion, cucumbers, water, champagne vinegar, sugar, kosher salt, kosher salt, mustard seeds, turmeric, celery seed, garlic

Directions:
Combine onion and cucumber slices in a clean jar.
Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
Bring to a boil and simmer for 4 full minutes.
Add the garlic cloves to the jar.
Slowly pour the pickling liquid over the slices, filling to the top of the jar.
Cool to room temperature.
Top off the pickles with any remaining liquid and refrigerate at least overnight.
Hearty Beef 'N Vegetables


Ingredients:
ground beef, milk, garlic powder, black pepper

Directions:
Preheat oven to 400.
Arrange frozen potatoes in bottom and up sides of 8 x 12 inch baking dish to form a shell. Bake, uncovered, at 400 for 10 minutes.
In medium skillet, brown ground beef, leaving in large chunks, drain well.
Layer beef, broccoli, 1/2 can French Fried Onions in potato shell.
In small bowl, combine soup, milk, 1/2 cup cheese and the seasonings; pour evenly over beef mixture.
Bake, covered, at 400 for 20-30 minutes or until heated through.
Top with remaining cheese and onions; bake, uncovered, 1-3 minutes or until onions are golden brown.
Jordbaer Grod (Danish Strawberry Pudding)


Ingredients:
strawberries, sugar, water, cornstarch, lemon juice, vanilla extract, water, heavy cream

Directions:
Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries].  Lower heat to medium-low.
Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar.  Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls.  Cool.
To Serve:  Sprinkle with sugar and serve with cold, heavy cream.
Cauliflower and Broccoli Cheddar Gratin


Ingredients:
cauliflower, broccoli, carrot, cheddar cheese, fresh basil, horseradish, salt, pepper, butter, butter, onion, all-purpose flour, milk, Dijon mustard, salt, cheddar cheese

Directions:
Butter a 9" x 13" baking dish.
Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
Peel and thinly slice the carrot.
Bring a large pot of water to a boil.
Add the vegetables; cook 2 minutes or until cooked but still very crisp.
Drain in a colander; cool under cold running water.
Drain again; turn into baking dish.
Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
Stir in the butter; set aside.
To make the sauce, melt butter in a medium saucepan over medium heat.
Add the chopped onion; saute 3 to 5 minutes or until softened.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually mix in the milk and mustard while stirring constantly.
Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
Scatter the crumb mixture evenly over the vegetables in cheese sauce.
Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.
Pork Marinade


Ingredients:
soy sauce, brown sugar

Directions:
Mix ingredients until sugar is dissolved., Pour over pork and let sit for 6 to 8 hours but no more than that., If you like you can rinse the pork before using it in your recipe or cooking.