xiaoxl/recipe_data huggingface dataset:
Tuna and Bean Salad With Spiralized Cucumber


Ingredients:
red onion, cucumber, red wine vinegar, tuna, fresh sage leaves, flat leaf parsley, anchovy fillet, garlic clove, fresh lemon juice, Dijon mustard, extra virgin olive oil

Directions:
SPIRALIZING THE ONION: Use the shredder blade. Insert the onion into the spiralizer blade at the root end. Take up handfuls of the spiralized onion and cut into 2- to 3-inch lengths with scissors.
SPIRALIZING THE CUCUMBER: Use the slicer blade. Take up handfuls of the spiralized cucumber and cut into 2- to 3-inch lengths with scissors.
Place the spiralized onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let stand for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl combine the tuna, beans, onions, sage, and parsley.
Mash together the anchovy and garlic in a mortar and pestle. Add the remaining vinegar, the lemon juice, salt to taste, freshly ground pepper, and Dijon mustard, and mix together. Whisk in the olive oil or work in with the pestle.
Set aside 1 tablespoon of the dressing. Toss the rest with the tuna and beans. Toss the spiralized cucumbers with the remaining dressing. Arrange the tuna-and-beans salad in a bowl or on a platter, and top with the cucumbers.
ADVANCE PREPARATION: The tuna-and-beans salad, without the cucumbers, will keep for a couple of days in the refrigerator.
Poached Orange French Toast


Ingredients:
eggs, Grand Marnier, milk, vanilla, nutmeg, granulated sugar

Directions:
Slice stale French bread loaf diagonally to obtain 8 large slices of bread 1" thick.
In a large bowl, beat eggs, milk, Grand Marnier, orange juice, vanilla, nutmeg, orange rind, and sugar, until well combined. Pour half of mixture into bottom of a 9X13"  plastic container.
Place the French bread slices side by side in mixture. Allow to sit 5 minutes uncovered.
Carefully slip spatula under each slice and turn over without breaking.
Pour remaining mixture over the slices. There will be grated orange remaining in the bowl; Spoon evenly over the slices.
Cover, and refrigerate overnight.
Half an hour before serving, prepare large covered skillet by melting Tbsp butter over medium low heat, until bottom is well greased.
While skillet is heating, drizzle a bed of raspberry sorbet on ½ of dinner plate.
Place French toast in skillet, cover, and cook 15 minutes without lifting the lid, which makes the slices poof up.
Lift French toast slice from skillet with spatula, and turn upside down in center of raspberry sorbet bed on plate, so browned side is up.
Finish with sprinkled powered cinamon-sugar mixture topped with whipped cream.
Serve immediately.
Quesadillas Casserole


Ingredients:
tomato sauce, green chilies, ground cumin, chili powder, onion powder, garlic powder, flour tortillas, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Combine first 7 ingredients in a small bowl.
Spray 8 inch round cake pan with cooking spray.
Place 1 tortilla in sprayed pan.
Spread 1/4 of bean mixture on tortilla.
Repeat with next tortilla and bean mixture.
Sprinkle 1 cup of cheese on bean mixture.
Place next tortilla and 1/4 of bean mixture on top.
Repeat with next tortilla and rest of bean mixture.
Sprinkle 1 cup of cheese on top.
Bake uncovered 35 to 40 minutes or until heated through and the cheese is bubbly.
Turnip Slaw


Ingredients:
mayonnaise, sour cream, tarragon vinegar, Dijon mustard, sugar, salt, celery seed, ground black pepper, fresh dill, dried dill, turnip

Directions:
In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
Add turnips and mix well.
Refrigerate 6 hours.
Best Ever Black Beans and Rice


Ingredients:
olive oil, onion, garlic cloves, low sodium chicken broth, cumin, garlic powder, crushed red pepper flakes, cilantro, oregano, Splenda sugar substitute, canned black beans, whole kernel corn, diced tomatoes

Directions:
Heat olive oil in pot and saute onion, garlic and pepper.
Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
**We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.
Potato Crusted Creamy Chicken Soup #5FIX


Ingredients:
parmesan cheese, chicken, fresh spinach

Directions:
Cook the hash browns according to directions. In the last few minutes add the cheese and reduce the heat. Keep a good eye on it at this point. You will need to flip the mixture several times. You want it crisp, not burned!
In a medium saucepan combine cream of chicken soup, shredded chicken and one can of water.
Cook over medium-high heat until bubbling.
Add spinach and half of the potato mixture.
Leave on heat until spinach is cooked - 1 to 2 minutes.
Divide the soup among four bowls.
Top each bowl with remaining potato mixture.
Enjoy!
Slow Cooker Beer Pulled Pork
Category: main-dish
By Paula Todora (Paula T)

My way of making pulled pork is simple: slow cooker, 1 can of beer, a 5 to 6 pound pork butt, seasonings, and a bottle of barbecue sauce. My beer choice is Shiner Bock®. My seasoning choices are salt, pepper, onion powder, and garlic powder. My barbecue sauce choice is Sweet Baby Ray's®. Just put it in a slow cooker before you go to bed and when you wake up the magic has happened. See for yourself. This recipe is perfect for a party, and you can even prepare 2 and feed around 30 people. Serve on onion or hamburger buns.

Ingredients:
1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer (such as Shiner® Bock)
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Directions:
Set the slow cooker to High. Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock. Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight. Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork. Cook on Medium for 1 hour.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 16 servings

Calories: 209.2
Fat: 11.8 g
Saturated fat: 4.3 g
Carbohydrates: 8.7 g
Sugars: 5.6 g
Dietary fiber: 0.2 g
Protein: 14.5 g
Cholesterol: 53.3 mg
Sodium: 568.3 mg
Mushroom 'n' Steak Linguine


Ingredients:
linguine, boneless beef top round steak, salt, pepper, olive oil, fresh mushrooms, onion, fresh spinach, dried rosemary, chive & onion cream cheese, sour cream, milk

Directions:
Cook linguine according to package directions.  Meanwhile, sprinkle beef with salt and pepper.  in a large skillet, saute beef in 2 teaspoons oil until juices run clear.  Remove and keep warm.
In the same pan, saute red pepper and onion in remaining oil until tender.  Add spinach and rosemary; cook and stir until spinach is wilted.  Stir in cream cheese, sour cream, and milk; heat through (do not boil]. Drain linguine, top with mushroom mixture and beef.
Oven Baked Zucchini Fries
Category: side-dish
By Terry Ann Brandt

Golden, crunchy, seasoned way to serve zucchini that is quite flavorful!

Ingredients:
¾ cup Italian seasoned bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon seasoned salt
1 (9 inch) zucchini, peeled
¼ cup margarine or butter, melted

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces. Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 217.3
Fat: 14 g
Saturated fat: 3.2 g
Carbohydrates: 17.7 g
Sugars: 2.4 g
Dietary fiber: 1.7 g
Protein: 5.9 g
Cholesterol: 4.6 mg
Sodium: 666.7 mg
Cafe Rio Pork


Ingredients:
salsa, brown sugar

Directions:
Roast in crock pot for 5-6 hours.
Shred meat.
Cook one more hour.
Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes].
Lemon Cream


Ingredients:
lemon, juice and zest of, sugar, dry sherry

Directions:
Have all ingredients very cold.
In a large wide glass bowl  whisk the lemon juice , zest, cream and the dry sherry till light and airy.
Whisk only by hand and gentle even strokes (no vigorous
whisking ] untill desired texture is reached.
Chill well in refridgerator several hours then serve.
Doritos® Chicken Cheese Casserole
Category: meat-and-poultry
By Ashley Rawls

Was given this recipe by a co worker. My husband says: 'You had me at Doritos®!' You can substitute 1 can Ro-Tel® tomatoes for the salsa.

Ingredients:
cooking spray
1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®), crushed
3 cups chopped cooked chicken
1 (15.25 ounce) can corn, drained
2 cups shredded Mexican cheese blend, divided
1 ½ cups salsa
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of chicken soup
8 ounces sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray. Spread crushed chips out into the bottom of the prepared baking dish. Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish. Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 919
Fat: 55.5 g
Saturated fat: 21.8 g
Carbohydrates: 69.3 g
Sugars: 7.8 g
Dietary fiber: 5.5 g
Protein: 38.9 g
Cholesterol: 120.5 mg
Sodium: 2089.3 mg
White Chocolate Pumpkin Spice Muffins
Category: bread
By Danielle Lockley

The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.

Ingredients:
1 ½ cups all-purpose flour, sifted
½ cup white sugar
¼ cup brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
½ cup pumpkin puree, or as needed
⅓ cup vegetable oil
⅓ cup milk
1  egg
1 teaspoon vanilla extract
¼ teaspoon lemon extract
¾ cup white chocolate chips
1 tablespoon all-purpose flour

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners. Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl. Pour pumpkin puree mixture into flour mixture; stir until batter is just combined. Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 9 Muffins

Calories: 323.2
Fat: 14.5 g
Saturated fat: 4.6 g
Carbohydrates: 44.5 g
Sugars: 26.6 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 24.6 mg
Sodium: 300.2 mg
Super Sweet Caramel Cake


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla extract, milk, butter, light brown sugar, milk, heavy cream, powdered sugar

Directions:
In small bowl mix flour, baking powder, and salt. Set aside. In medium bowl mix butter, sugar, eggs and vanilla extract. Use mixer or blend together until smooth with a wire whisk. Add flour mixture and mix until slightly thick. Slowly add milk until mixture is creamy and smooth.
Heat oven to 350 degrees. Lightly grease a 8x10 or 8x8 glass baking dish. Pour mixture in glass dish and bake for 35 minutes or until a fork comes out clean.
Let cool for 15 minutes. After cake has cooled a little, melt butter in a medium sauce pan on a low heat. Add brown sugar, milk, and whipping to the pan and bring to a boil while stirring constantly. Boil about 1-2 minutes. Remove from heat and add 2cups of powder sugar. Whisk until smooth. Pour over cake while still warm. Let cool. Then serve.
Cheesy Chicken


Ingredients:
flour, salt, paprika, pepper, garlic powder, chicken pieces, butter, sour cream, canned asparagus, cheddar cheese

Directions:
*I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
Combine first four ingredients in a bag.
Shake chicken pieces in flour mix.
Melt butter in skillet.
Brown chicken on all sides.
Place in 13x9-inch baking dish.
Combine soup, sour cream, and asparagus; mix well.
Pour over chicken.
Bake at 350° for 1 hour.
Sprinkle with cheese and return to oven till it melts.
Grilled Filet Mignon with Gorgonzola Cream Sauce
Category: meat-and-poultry
By Shawn Alton

Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.

Ingredients:
4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
1 pinch lemon pepper
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
12 slices thick sliced bacon, chopped
4  green onions, chopped

Directions:
Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside.  Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 1455.6
Fat: 133.6 g
Saturated fat: 73.6 g
Carbohydrates: 9 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 54.9 g
Cholesterol: 496.3 mg
Sodium: 1567.8 mg
Angel Food Cake III
Category: desserts
By Krissyp

Classic angel food cake, light and tastes great by itself!

Ingredients:
1 cup cake flour
1 ½ cups white sugar
12  egg whites
1 ½ teaspoons vanilla extract
1 ½ teaspoons cream of tartar
½ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 -10 inch tube pan

Calories: 135.9
Fat: 0.1 g
Carbohydrates: 29.9 g
Sugars: 21.7 g
Dietary fiber: 0.2 g
Protein: 4 g
Sodium: 131 mg
Taco Pierogi Casserole


Ingredients:
pierogi, ground beef, water, Velveeta cheese, salsa

Directions:
Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray.
In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
Stir in soup, Velveeta and salsa. Reduce heat to low, and cook until the cheese melts, stirring constantly. Taste and adjust seasoning with salt and pepper, if needed.
Stir in pierogies and pour into prepared dish. Top with cheddar cheese.
Bake for 30 minutes or until heated through.
Easy Shrimp Creole


Ingredients:
large shrimp, water, kosher salt, tomatoes, pork sausage, onion, garlic cloves, poblano chile, fresh ground black pepper, paprika, crushed red pepper flakes, red wine vinegar

Directions:
Heat a small saucepan over medium heat and cook the shrimp shells, in the cup of water with 1/4 teaspoon salt added, until the liquid is reduced by half, about 5 to 6 minutes.
Place tomato in a large bowl; strain broth from boiled shrimp shells into bowl with tomatoes.
Cook sausage meat in a Dutch oven, over medium high heat, until browned and some of the fat is rendered, about 6 minutes; use a wooden spoon to stir and break up the meat while cooking.
Add the onion, garlic, chili pepper, 1 teaspoon salt, black pepper, paprika, and crushed red pepper flakes to the sausage and mix well.
Cook until the onion softens, about 6 minutes.
Add chopped tomatoes and shrimp broth, increase heat to high, and cook until tomatoes break down, about 6 minutes more.
Remove from heat, stir in shrimp and vinegar; cover and let stand until the shrimp cooks through, about 3 minutes.
Red Chile Sauce


Ingredients:
dried ancho chiles, chipotle chiles in adobo, adobo sauce, water, roma tomato, olive oil, garlic, cumin, Mexican oregano, salt

Directions:
Stem and seed chiles, roast at 250 for 3- 4 minutes.
Add to the water in a covered pan and simmer for 20 minutes.
Cool Blacken tomatoes under broiler.
Saute onion in oil over low heat until browned.
Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
Add stock and puree to a fine paste.
Add lard to a skillet and heat to almost smoking.
Fry sauce at a sizzle for 5 minutes.
Do not allow to get too thick.
Add more stock if necessary.
Green Beans With Caramelized Onions


Ingredients:
unsalted margarine, sweet onion, brown sugar, green beans, lemon pepper seasoning

Directions:
Heat margarine in large skillet, add onion and sprinkle with sugar.
Cook over low heat(a reviwer raised the heat from med to high] until onions are golden and tender, about 20 minutes.
Cook green beans in boiling water for 10-13 minutes or until tender.
Drain, place in bowl and spray beans with vegetable oil spray; sprinkle with Mrs Dash lemon pepper seasoning blend and toss.
Garnish with caramelized onions.
Artichoke and Asparagus Salad


Ingredients:
asparagus, salt water, egg, heavy cream, mayonnaise

Directions:
Drain and chill artichokes.
Break off tough ends of asparagus and cut into 3 inch pieces.  Cook in lightly salted water until bright green and tender.  Be careful not to overcook.
Remove asparagus from the water reserving 2 tablespoons of asparagus water.  Drain asparagus well on paper towel and chill.
Right before serving.  Whip cream and fold in mayo.  Add chilled asparagus water to taste.
Chop egg and add to cream mixture.  Pour dressing over asparagus.  Add artichoke hearts and mix gently.
Savory Bread Pudding With Spinach and Mushrooms


Ingredients:
Egg Beaters egg substitute, skim milk, salt, pepper, frozen spinach, olive oil, onion, red bell pepper, mushrooms, garlic clove, swiss cheese

Directions:
Preheat oven to 350 and spray an 8X8 pan.
Whisk egg with milk, salt and pepper.
Toss with the bread and set aside.
Thaw and squeeze water out of spinach.
In skillet, heat oil- and add onion and red pepper.
Saute for about 5 minutes, then add mushrooms and garlic.
Lower heat so garlic doesn't burn.
Continue to saute for about 5 minutes.
Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
Pour into prepared pan and top with 1/2 cup cheese.
Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
(see above on optional water bath].
Roast Chicken and Vegetables
Category: meat-and-poultry
By Chonchos

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Ingredients:
2 tablespoons olive oil
4  red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1  sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Directions:
Preheat oven to 385 degrees F (196 degrees C). Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Prep time: 30 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 753.5
Fat: 45.6 g
Saturated fat: 10.5 g
Carbohydrates: 36.2 g
Sugars: 6.7 g
Dietary fiber: 6.1 g
Protein: 50.4 g
Cholesterol: 145.5 mg
Sodium: 413.9 mg
Jack Daniel's Grill Glaze


Ingredients:
garlic, olive oil, water, soy sauce, dark brown sugar, lemon juice, crushed pineapple, cayenne pepper

Directions:
Cut about 1/2-inch off of top of garlic.
Cut the roots so that the garlic will sit flat.
Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil.
Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 teaspoons into the saucepan and whisk to combine.
Add remaining ingredients to the pan and stir.
Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy.
Make sure it doesn't boil over.
Makes 1 cup of glaze.