xiaoxl/recipe_data huggingface dataset:
Vinegar-Glazed Chicken


Ingredients:
boneless skinless chicken thighs, dark soy sauce, low sodium soy sauce, rice wine, dry sherry, sugar, cornstarch, scallions, garlic, red pepper flakes, Chinkiang vinegar, cooked rice

Directions:
In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
Serve with rice.
Curried Yam and Mango over Basmati Rice


Ingredients:
butter, ghee, yellow onion, curry powder, ginger, ground coriander, mangoes, papaya, salt, cilantro leaf, basmati rice, brown basmati rice

Directions:
While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
Arrange the rice on a large serving platter and top with the yam/mango mixture.
Garnish with chopped cilantro leaves.
Cooking time does not include cooking the rice.
Cider Heaven  (Cider and Rum over Ice)


Ingredients:
cider, dark rum

Directions:
Fill glass with ice, old fashioned or the sort in my pic; add the cider and then the rum.  Stir, don't shake, sit back and enjoy.
This is GOOD.
Smoky Cod and Parsnip Chowder
Category: soups-stews-and-chili
By Wendy

A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth.  Good fish alternatives include haddock, pollack, cusk, or whiting.  Smoked haddock and smoked pollack are good substitutes for the smoked cod.  Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available.  Great on cool Autumn evenings!  Serve with hot, crusty bread and garnish with fresh chives.

Ingredients:
1 pound cod fillets
½ pound lightly smoked cod, skin and bones removed
½  lemon
1 sprig fresh thyme
1 pound parsnip, chopped
½ pound potatoes
3 tablespoons butter
1  onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to taste

Directions:
If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme.  Bring the cooking liquid to a gentle simmer.  Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender.  Remove the fish to a bowl, and reserve the poaching liquid.  When the fish has cooled enough to handle, break it into large bite-sized pieces.  Set aside. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices.  Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat.  Add onion, and cook until wilted and golden.  Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid.  Bring the mixture to a boil, reduce heat, and cover.  Simmer for 15 minutes, or until the vegetables are tender. Heat the milk and cream in a small saucepan.  Do not boil.  Stir to the vegetable mixture. Add cod and smoked cod; stir.  Season with salt and freshly ground pepper to taste.  Just before serving, stir in remaining tablespoon of butter.  Top each serving with freshly ground pepper and chives.

Yields: 6 to 8 servings

Calories: 348.2
Fat: 19.2 g
Saturated fat: 11.6 g
Carbohydrates: 22.2 g
Sugars: 5.7 g
Dietary fiber: 4.6 g
Protein: 22.8 g
Cholesterol: 101.1 mg
Sodium: 437.4 mg
Turkey Club Casserole


Ingredients:
turkey breast, tomatoes, light mayonnaise, cheese, dried basil leaves

Directions:
Heat oven to 375°F., In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato., Spread salad dressing evenly over top., Sprinkle cheese and basil evenly over top., Separate dough in to 10 biscuits., Flatten each biscuit., Arrange biscuits over cheese layer overlapping a little if passable., Bake at 375°F for 20-25 minutes or until biscuits are golden brown., Let stand 5 minutes before serving. Serves 6.
Tuscan Soup (Ribollita Con Verdure) Rachael Ray


Ingredients:
olive oil, pancetta, fresh rosemary, garlic cloves, onion, carrots, zucchini, dry red wine, crushed tomatoes, beef broth, kale, parmigiano-reggiano cheese

Directions:
Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.
Filipino Beef Stir-Fry
Category: world-cuisine
By lola

This is an easy Pinoy recipe if you don't have much time. The beef can be sliced and marinated ahead of time making the meat even tastier. Eat the dish alone or serve with rice. Use a tender cut such as New York steak or prime rib.

Ingredients:
2 (1/2 pound) New York strip steaks, sliced into thin strips
2 tablespoons cornstarch
2 tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons olive oil
1  sweet onion, chopped
2 cloves garlic, crushed
1 tablespoon oyster sauce
salt and pepper to taste
1 pound snow peas
¾ cup green peas
1  carrot, sliced
2 stalks celery, sliced
1  red bell pepper, seeded and cut into chunks
¼ cup oil for deep frying

Directions:
Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat. Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 452.2
Fat: 20.6 g
Saturated fat: 5 g
Carbohydrates: 26.5 g
Sugars: 11.7 g
Dietary fiber: 6.3 g
Protein: 39.1 g
Cholesterol: 65.8 mg
Sodium: 652.2 mg
Mashed Roasted Sweet Potatoes With Parmesan


Ingredients:
sweet potatoes, olive oil, parmesan cheese, sea salt, black pepper

Directions:
Preheat oven to 400*F/200*C.
Scrub the sweet potatoes, wrapping individually in foil while still damp.
Place directly on the oven rack and roast for about 1 hour, until they're soft to the touch.  Cool slightly before removing the foil.
While still warm, hold over a bowl and let the skins slide off, letting the flesh drop into the bowl.  Discard the skin and mash the flesh along with the olive oil and cheese, seasoning to taste with the salt and pepper.
Pile the fluffy mass into a hot serving bowl and garnish with a sprinkling of Parmesan Cheese.
Blueberry Yogurt Muffins


Ingredients:
flour, baking powder, baking soda, salt, sugar, vanilla, low-fat vanilla yogurt, blueberries

Directions:
In a medium mixing bowl, stir together dry ingredients.
Combine remaining ingredients except blueberries; add to dry mixture.
Fold blueberries into muffin batter.
Put into muffin cups and sprinkle with additional sugar.
Bake at 400 degrees for 18 minutes.
Crawfish and Corn Soup
Category: soups-stews-and-chili
By LucyF

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Ingredients:
½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can  condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

Directions:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 10 servings

Calories: 298.2
Fat: 12.9 g
Saturated fat: 7.5 g
Carbohydrates: 36.2 g
Sugars: 9.8 g
Dietary fiber: 2.7 g
Protein: 13.2 g
Cholesterol: 82 mg
Sodium: 749.9 mg
Pennsylvania Dutch Hot Slaw for Sausages


Ingredients:
butter, cabbage, salt, sugar, pepper, cider vinegar, sour cream

Directions:
Melt butter in a large frying pan., Add cabbage and stir until well coated with fat., Cook 5-8 minutes over low heat, stirring often., The cabbage should be softened, but not fried., Place in a warm bowl., Add remaining ingredients and toss together until thoroughly blended.
Baked Ziti With Sausage


Ingredients:
olive oil, yellow onion, tomatoes, dried oregano, dried basil, ricotta cheese, salt, fresh parsley, parmesan cheese, ziti pasta, mozzarella cheese

Directions:
Preheat oven to 440°F.
in a large saucepan heat olive oil add yellow onion and cook until tender.
add sausage, continue to cook for 2 minutes.
add tomatoes, oregano and basil.
simmer sauce on low In a large bowl, combine ricotta cheese, salt,parsley and parmesan cheese.
set aside.
In a large pot of boling salted water, cook pasta until it is not quite al dente.
drain pasta and combine with ricotta cheese mixture.
remove sauce from heat and allow to cool for 5 minutes.
after cooling, add sauce to pasta/ricotta mixture and mix well.
pour mixture into a 4-5 quart baking dish.
spread mozzarella cheese evenly over pasta.
bake until cheese begins to brown, about 20 minutes.
let stand 5 minutes before serving.
Pineapple Upside Down Cake


Ingredients:
margarine, brown sugar, maraschino cherries

Directions:
Spray pan with non-stick cooking spray.  Drain pineapple.
Stir together melted margarine and brown sugar in 8-inch cake pan.   Place pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice and in the center of the pan.
Prepare cake mix according to the package directions.  Pour cake batter evenly over pineapple.
Bake at 350 degrees F., 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.  Loosen edges and turn out onto serving platter.
Roasted Pumpkin - Cider Soup


Ingredients:
unsalted butter, brown sugar, onion, carrots, garlic cloves, granny smith apple, fresh rosemary, apple cider, ground ginger, ground mace, creme fraiche

Directions:
Preheat oven to 350°F.
Cut pumpkin in half and scoop out seeds.
Place in shallow roasting pan, cut sides up.
Divide butter and brown sugar among cavities.
Arrange onion, carrots,garlic and apple around pumpkin.
Sprinkle with rosemary and salt and pepper.
Pour 2 cups of stock around vegetables and cover pan with foil.
Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
Scoop pumpkin out of skin.
Squeeze garlic out of skin.
Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
(Can be made to this point and refrigerated for 2 days].
Transfer puree to a large saucepan and whisk in cider.
Add as much of remaining stock as necessary to achieved desired consistency.
Season with mace and ginger.
Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
Re season with salt and pepper if necessary.
Serve in soup bowls with a dollop of creme fraiche.
Evil Princess Mocktail


Ingredients:
"lemon juice"

Directions:
"Pour over ice, stir and garnish with a lime slice."
Calhoun's Knoxville Tennessee Spinach Maria


Ingredients:
frozen chopped spinach, milk, dry mustard, garlic powder, crushed red pepper flakes, yellow onion, butter, butter, flour, Velveeta cheese, cheddar cheese, monterey jack cheese, monterey jack cheese

Directions:
Thaw spinach.
Squeeze as much excess water as possible from spinach.
Heat milk and spices in a 4 qt.
saucepan on medium heat to just below a boil.
Reduce and simmer.
Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
Add onion to saucepan.
Combine the 5 TBSP melted butter with the flour in a small saucepan.
Mix until completely blended.
Cook on low heat 2-3 minutes.
Add to milk in saucepan and mix.
Continue to cook until sauce thickens.
Cut cheeses into small cubes and add to saucepan.
Continue to mix until all the cheese is completely melted and blended into the sauce.
Be CAREFUL not to BURN the sauce while cheese is melting.
Remove from heat.
Allow to cool for 15 minutes.
Add drained spinach to cheese sauce and mix till completely blended.
Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
Bake at 350 for 12-15 minutes, until hot and bubbly.
This can be served as a side dish or as an appetizer with tortilla chips.
Snickerdoodle Cake with Streusel Topping
Category: desserts
By chikalin

A cinnamon and sugar snickerdoodle cake with a crumb topping. Also makes great cupcakes!

Ingredients:
2 tablespoons white sugar
2 teaspoons ground cinnamon
2 ½ cups white sugar
½ cup butter
1 teaspoon vanilla extract
2  eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 cup brown sugar
¾ cup cake flour
½ cup butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix 2 tablespoons white sugar and 2 teaspoons cinnamon together and sprinkle 1/2 of the mixture into the bottom of the greased baking pan. Save remaining 1/2 and set aside for sprinkling over cake batter. Cream together sugar, butter, and vanilla extract with an electric mixer in a large bowl. Add eggs; mix to combine. Sift together all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the egg mixture in batches, alternating with milk. Pour batter into the prepared baking pan. Sprinkle with reserved cinnamon and sugar mixture. Set aside. Mix brown sugar and cake flour together in a bowl until well combined. Cut in butter using a pastry blender; work mixture until crumbly to create streusel. Sprinkle streusel on top of cake. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 servings

Calories: 362
Fat: 12.6 g
Saturated fat: 7.7 g
Carbohydrates: 60.3 g
Sugars: 42.3 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 54.7 mg
Sodium: 262.3 mg
Easy Bread Bowls - High Altitude


Ingredients:
all-purpose flour, kosher salt, warm water, instant yeast, sugar, olive oil flavored cooking spray

Directions:
In a large bowl, whisk together the flour, instant yeast and the salt.
Add the warm water to the bowl and stir until combined.
Knead the dough in the bowl until it forms together in a ball.
Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.].
Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
Shape the dough into balls.  Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
Pasta E Fagioli


Ingredients:
ground beef, onion, carrot, celery, garlic cloves, bell pepper, tomatoes, kidney beans, white beans, vinegar, salt, dried oregano, dried basil, pepper, dried thyme, pasta

Directions:
Saute beef and vegetables separately until tender.
Add all other ingredients except for pasta. (don't drain juice from beans].
Simmer for 1 hour.
Cook pasta according to package directions.
Spoon soup over pasta.
Butterscotch Turtles


Ingredients:
pecans, butter, sweetened condensed milk, powdered sugar, chocolate chips, butter, pecan halves

Directions:
In a double boiler melt butter and chips blend in milk mix in buttershots and sugar.
Drop by small dollops onto parchment paper and freeze till set.
Melt chocolate chips and butter.
Dip into melted chocolate and top with an optional pecan.
Greek Chicken Meatloaf With Tzatziki Sauce


Ingredients:
green pepper, celery, garlic cloves, olive oil, ground chicken, low-fat mayonnaise, eggs, flat-leaf Italian parsley, oregano flakes, lemon zest, cucumber, garlic powder, dry dill weed, fresh dill weed, dry mustard, low-fat sour cream, plain yogurt, mint

Directions:
MEATOAF.
Preheat oven to 350F degrees.
Heat skillet over med-high heat, add oil.
Sauté onion, peppers celery to soften, about 5 minutes.
Add garlic; cook for 2 minutes to release flavor.
Set aside.
In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
Mix until just combined; too much mixing toughens meat.
Spray a 9” loaf pan with cooking spray.
Spread mixture into the pan, making sure  that there are no air spaces in mixture.
Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
Let stand 10 minutes before slicing.
SAUCE.
Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
GYROS.
Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional] -- ENJOY!
Pesto-Stuffed Grilled Portobellos
Category: appetizers-and-snacks
By Larry Short

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Ingredients:
6  portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Directions:
Remove stems from mushrooms and finely chop stems. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 servings

Calories: 282.3
Fat: 20.2 g
Saturated fat: 6.4 g
Carbohydrates: 15.4 g
Sugars: 4.5 g
Dietary fiber: 4.1 g
Protein: 14.5 g
Cholesterol: 19.8 mg
Sodium: 296.8 mg
Sun-Dried Tomato Marinara Sauce


Ingredients:
sun-dried tomatoes with Italian herbs, onion, celery, carrot, garlic cloves, canned whole tomatoes, white wine, dried fennel seed, pepper

Directions:
Drain dried tomatoes, reserving ¼ oil.
Chop tomatoes, and set aside.
Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
Stir in dried tomatoes, wine fennel seeds, and pepper.
Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
Repeat the same procedure with remaining half of sauce mixture.
Serve over hot pasta.
Thai Ginger Chicken


Ingredients:
fresh cilantro, fresh ginger, olive oil, yellow onion, eggplant, unsweetened coconut milk, soy sauce, kosher salt, boneless skinless chicken breast, cooked white rice

Directions:
Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
Heat the remaining oil in a large saucepan over medium heat.
Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
Add the reserved cilantro mixture, the remaining salt, and the chicken.
Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
Serve over the rice.
Honey Dijon Pork Chops


Ingredients:
center-cut pork chops, olive oil, honey, Dijon mustard, white wine

Directions:
Heat oil in a large nonstick pan over med high heat.
Add a light coating of salt and pepper to pork chops.
Add pork chops to pan, cook until browned on each side (approx. 4 min each side].
Remove pork chops from pan and set aside.
Add honey, mustard and wine to pan.
Bring to a low boil for 2 minutes.
Put pork chops back into pan with sauce.
Reduce heat, simmer for 5 minutes.
Turn pork, simmer another 5 minutes, or until pork is cooked and no longer pink.
Serve pork chops with sauce drizzled on top.
Sweet & Sour Meatballs


Ingredients:
egg, salt, fresh ground black pepper

Directions:
Preheat the oven to 425 Degrees F. Line a rimmed baking sheet with foil.
In a large bowl, combine the beef, crumbs, relish, egg, salt, and pepper. With a heaping tablespoon of the beef mixture, form into a ball and place on the baking sheet. Repeat with the remaining beef, spacing the meatballs 1/2 inch apart.
Bake until browned and cooked through, about 25 minutes. When cool enough to handle, use toothpicks to skewer each meatball with a pickle slice.