xiaoxl/recipe_data huggingface dataset:
Strawberry-Rhubarb Cream Dessert


Ingredients:
flour, pecans, butter, sugar, brown sugar, cornstarch, fresh rhubarb, fresh strawberries, cream cheese, confectioners' sugar, heavy whipping cream, brown sugar

Directions:
In a small bowl, combine the flour, pecans, butter, and sugar.
Press into a greased 13"x9"x2" baking dish.
Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
Topping:    In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined.  Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit]   When done, remove from heat and cool.  When cool, stir in the sliced strawberries.
Filling:  In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish].
Refrigerate for 3-4 hours before serving.
Kansas Pan Rolls


Ingredients:
milk, sugar, butter, egg, flour, salt, butter

Directions:
Heat milk to scalding in microwave.
Stir in butter and sugar.
Cool slightly and pour into bread maker.
Make sure milk is cool enough, then add egg.
Add 3/ 1/2 cups of flour, salt and yeast.
Run dough cycle. Check consistency of dough-it should be slightly sticky, but form a ball in the pan. Add additional flour or milk as needed.
When through with cycle, remove dough from pan, shape as desired and let rise until doubled.
Bake at 375 for 18-20 minutes.
(Optional] Remove rolls from oven about 5 minutes before they are done.
Brush melted butter over top, then return to oven until golden brown. This will give you a beautiful golden color on top of the rolls.
Cal's Hoisin Chicken & Broccoli


Ingredients:
boneless skinless chicken breast, broccoli, carrot, onion, garlic cloves, ginger, cornstarch, hoisin sauce, extra virgin olive oil, salt, pepper

Directions:
Cut chicken into bite-size pieces.
Cut off broccoli flowerets,.
peal and julienne carrots and broccoli stalks.
rough chop onion.
crush or flatten garlic and ginger with the flat side of your chef knife.
Combine 3/4 cup corn starch with salt in a mixing bowl.
Add chicken to corn starch mixture, mixing by hand until coated evenly.
In a large frying pan on high heat add olive oil.
Sauté garlic and ginger until golden brown, but not burnt.
Discard garlic and ginger.
Add additional olive oil if necessary.
Fry chicken until golden brown (don't overload your pan].
Remove chicken and drain on paper towels (keep oil in pan].
In a small sauce pan heat chicken stock and Hoisin sauce.
before sauce comes to a boil whisk in a tablespoon of corn starch.
continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side].
add sauce to cover and serve.
Cream Of Carrot Soup
Category: soups-stews-and-chili
By Miss Tyckle

This is my little picky eater's favorite soup.

Ingredients:
¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes. Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 169.4
Fat: 11.7 g
Saturated fat: 7.1 g
Carbohydrates: 14.8 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Cholesterol: 37.5 mg
Sodium: 585.9 mg
How to Roast a Chicken


Ingredients:
roasting chickens, unsalted butter, lemon, garlic cloves, fresh rosemary, onions

Directions:
Let the chicken and butter stand at room temperature for 30 minutes. Preheat oven to 425. Remove giblets from chicken, tuck wing tips under the body, and generously season the cavity of the chicken with salt and pepper.
Place the palm of your hand on top of lemon and, pressing down, roll it back and forth on a work surface several times. Pierce the entire surface of the lemon with a fork. Using the side of a large knife, gently press on the garlic cloves to open slightly. Insert lemon, garlic, and rosemary into chicken cavity.
In the center of a heavy-duty roasting pan, arrange the onion slices in two rows, letting the slices and rows touch. Place the chicken on top. Tie the chicken legs together with kitchen twine.
Spread the softened butter over the entire surface of the chicken and season generously with salt and pepper.
Roast until skin is crisp and deep golden brown and juices run clear when chicken is pierced with a fork, about 1 1/2 hours. Insert an instant-read thermometer into the breast, then the thigh. The chicken is ready when the breast or thigh reaches 165 degrees. Garnish with rosemary sprigs.
Pumpkin Butterbeer With Cinnamon Whipped Cream


Ingredients:
apple cider, golden rum, pumpkin puree, vanilla, ginger beer, heavy whipping cream, ground cinnamon, nutmeg

Directions:
Add first four ingredients to a blender (you'll likely need to blend in two batches] and blend until smooth and frothy.
Divide among glasses and top off each one with ginger beer.
To make cinnamon whipped cream: Whip heavy cream until soft peaks form. Add cinnamon and nutmeg and whip until combined.
Top each glass with whipped cream and gold sprinkles.
French Kiss Caffè Latte


Ingredients:
Baileys Irish Cream, Kahlua, Cointreau liqueur, milk

Directions:
Pour the syrups into two stemmed warmed glass mugs., Add the steamed milk, but do not stir., Add the espresso to the milk mixture., Top with a dollop of whipped cream., Serve with a kiss.
Spiralized Apple Salad
Category: salad
By lutzflcat

Let the spiralizer do all the work for you and then enjoy a fresh, crisp, crunchy apple salad with a mild vinaigrette dressing that comes together in minutes. You can use whatever apples you like just as long as they're fresh and have a firm texture. To keep the apples crisp, add the vinaigrette dressing right before serving.

Ingredients:
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey, or more to taste
2  unpeeled Granny Smith apples
1  unpeeled Red Delicious apple
½  lime, juiced
1 tablespoon pine nuts

Directions:
Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing. Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade. Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined. Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 4 servings

Calories: 135.7
Fat: 7.9 g
Saturated fat: 1.1 g
Carbohydrates: 17.1 g
Sugars: 13.4 g
Dietary fiber: 2.2 g
Protein: 0.8 g
Sodium: 96.9 mg
Outrageous Lemon Berry Trifle
Category: desserts
By cookiequeen

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up  with this recipe. It was so tasty and delicious.

Ingredients:
2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Directions:
Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour. Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 20 servings

Calories: 291.3
Fat: 18.4 g
Saturated fat: 11.3 g
Carbohydrates: 30.2 g
Sugars: 8.5 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 67.2 mg
Sodium: 282.7 mg
Salad Greens with Tangy Lemon Dressing


Ingredients:
leaf lettuce, radicchio, fresh lemon juice, water, olive oil, tahini, Dijon mustard, honey, sugar

Directions:
In medium bowl, combine lettuce and radicchio., In a blender, blend remaining ingredients until smooth., Pour over greens and toss to coat.
Apricot Frosting


Ingredients:
unsalted butter, confectioners' sugar, vanilla extract, Apricot Whip

Directions:
Cream butter (until lightened in color and fluffy] in a stand mixer (or with a hand mixer] on medium high speed.
Reduce speed to medium, and add sugar in 1/2 cup at a time.
Mix in vanilla and Apricot Whip.
Use immediately or refrigerate airtight up to 3 days and stir before using.
Smoked Oyster Hummus


Ingredients:
chickpeas, lemon juice, olive oil, red bell pepper, garlic cloves, salt, fresh ground black pepper

Directions:
In food processor, process, chickpeas, lemon juice, olive oil, roasted pepper, garlic and salt until smooth.
Add oysters and pulse just to chop and combine, about 5 times. Season to taste with pepper.
Nutty Cucumber Salad


Ingredients:
cucumbers, rice vinegar, sugar, salt, green onions

Directions:
Combine first five ingredients in a medium bowl; toss to coat cucumber.
Sprinkle with onions and peanuts.
Eclairs


Ingredients:
butter, margarine, water, all-purpose flour, salt, eggs, vanilla instant pudding mix, milk, confectioners' sugar, vanilla extract, butter, margarine, confectioners' sugar, hot water

Directions:
In a saucepan, combine butter and water.
Bring to a rapid boil, stirring until the butter melts.
Reduce heat to low; add flour and salt.
Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
Remove from heat.
Add eggs, one at a time, beating well after each addition.
With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet.
Bake at 450° for 15 minutes.
Reduce heat to 325°; bake 20 minutes longer.
Cool on a wire rack.
For filling, combine pudding mix and milk; mix according to package directions.
In another bowl, whip the cream until soft peaks form.
Beat in sugar and vanilla; fold into pudding.
Fill cooled shells. (Chill remaining pudding for another use.]
For icing, melt chocolate and butter in a saucepan over low heat.
Stir in sugar.
Add hot water until icing is smooth and reaches desired consistency.
Cool slightly.
Spread over eclairs.
Chill until serving.
Mediterranean Grilled Shrimp Kabobs


Ingredients:
shrimp, olive oil, garlic, dried parsley flakes, dried basil leaves

Directions:
Place skewers in water and let them soak at least 20 minutes or until you are ready to use them.
Rinse and dry shrimp.
Put both oils in resealable plastic bag; add shrimp and toss to coat them with oil.
Add bread crumbs, garlic, parsley, basil, salt and pepper.
Toss shrimp to give them a coating of dry mixture.
(You're wondering how the breading is going to stay adhered to the shrimp, right? Fear not- that's what the next step accomplishes].
Seal bag and refrigerate for 1 hour.
(Do not skip this step].
Thread shrimp on wet skewers.
Grill on HOT grill for 2 minutes per side or until golden.
Do not overcook.
Purple Rain Cocktail - Kelsey's Restaurant


Ingredients:
vodka, blue curacao, cranberry juice cocktail

Directions:
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink].
Pre-chill large/9 ounce wine glass in freezer.
Add about 4-6 ice cubes into the wine glass.
Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail.
Stir or shake gently and serve.
CRAB ARTICHOKE PEPPER DIP


Ingredients:
light cream cheese, mayonnaise, parmesan cheese, garlic cloves, artichoke hearts

Directions:
In a medium saucepan over medium heat, combine cream cheese, Miracle Whip, Parmesan cheese and garlic; stir until smooth. Cook until it starts the bubble.
Add artichoke hearts and red peppers. Stir well, cover, reduce heat to low and cook for 10 minutes. Add crab, stir and cook for another 5 minutes. Stir again, remove from heat and serve it with crostini or tortilla chips.
Let's Go Green Fruit and Vegetable Juice


Ingredients:
pear, celery ribs, parsnip, cucumber, broccoli

Directions:
Wash everything.  Do not peel parsnip or cucumber., Juice everything, stir and enjoy.
Really Good Rolled Sugar Cookies


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt

Directions:
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight].
Preheat oven to 400 degrees F (200 degrees C].
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Sex On The Beach


Ingredients:
vodka, cranberry juice

Directions:
Pour ingredients into serving glass over ice., Stir, mixing well., Serve.
Green Thai Curry Paste


Ingredients:
cumin, white pepper, green chilies, green pepper, minced garlic cloves, green onion, dried lemongrass, fresh ginger, cilantro, mint, lemon balm, tamari, lime juice

Directions:
Puree all ingredients until smooth., Store in the fridge up to 3 days or freeze up to 3 months.
3-Minute Apple Cobbler


Ingredients:
applesauce, Cool Whip, cinnamon

Directions:
Place the wafers in a microwave safe bowl and top with the applesauce.
Microwave on High for 15 seconds.
Top with Cool Whip and sprinkle with cinnamon.
Note:  You may want to break the wafers into smaller pieces to make this easier for smaller children.
Versatile Fresh Vegetables and Cheese


Ingredients:
broccoli florets, carrot, cooked ham, garlic powder, onion powder, basil, oregano, ground pepper, monterey jack cheese, water

Directions:
Preheat oven to 350°F.
In 2 1/2 quart casserole dish, combine all ingredients except cheese, mixing well.  Add water to casserole.
Cover casserole and cook for 20 - 30 minutes.
Add cheese evenly over vegetable mixture and cook uncovered for another 5 - 10 minutes, till cheese melts and vegetables are tender crisp.
Cashew Butter and Strawberry Topped English Muffin


Ingredients:
whole wheat English muffin, smooth cashew butter, cinnamon, strawberry

Directions:
"Add cashew butter to a small bowl and sprinkle with cinnamon.  Stir to mix.  If it necessary, microwave 5-10 sec. to soften.  Spread on the english muffin and top with strawberries."
Green Onions and Salsa


Ingredients:
green onion, salsa verde, salt

Directions:
Wash green onions., Combine salsa, lemon juice, and salt stir with a clean green onion., Eat cold serve as an appetizer or a snack or a side dish to a dish.
Grilled Blue Cheese Burgers


Ingredients:
lean ground beef, salt, garlic powder, green onion, Worcestershire sauce, cayenne, fresh coarse ground black pepper, dry mustard, blue cheese, mayonnaise

Directions:
In mixing bowl combine ground beef, garlic powder, salt, green onions, Worcestershire sauce, cayenne, black pepper, dry mustard and blue cheese.  Gently mix but thoroughly combine all ingredients.
Divide meat into 4 equal portions.  Form each portion into a patty.
Preheat grill to medium-high.  Brush grill grate with oil.  Place patties on grill grate.
Cook burgers to desired degree of doneness, about 5 to 7 minutes per side or until internal temperature reaches 160°F.
Remove from grill and place on toasted steak bun.  Top with your choice of toppings.
Apple-Maple Brined Pork Tenderloin


Ingredients:
cold water, apple cider, maple syrup, real maple syrup, salt, fresh rosemary leaf, fresh coarse ground black pepper, garlic powder

Directions:
Stir water,  cider,maple syrup and salt in large container or stockpot until the salt is dissolved.  Add the pork to the brine mixture.  Cover and refrigerate for at least 8 hours, but no longer than 12.
Heat coals of gas grill for direct heat.  Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry.
Discard brine.  Sprinkle pork with rosemary, pepper, and garlic powder.
Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.
Summer Blueberry Tart


Ingredients:
flour, sugar, butter, fresh lemon juice, cold water, blueberries, water, sugar, cornstarch, heavy cream

Directions:
For the pastry crust: Stir the flour and sugar together in a mixing bowl.
Cut the chilled butter into small pieces and drop then into the flour.
With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
Whisk together the egg yolk, lemon juice and 1 Tbsp water.
Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
If mixture is too dry, add up to one more tablespoon of water.
On a floured board with a floured rolling pin, roll out dough into large circle.
Gently lift into a 9-10 inch pie plate or tart tin.
Trim the edges, patch any holes, and flute the crust.
Chill for 2 hours.
Preheat oven to 375°F.
Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
Bake for 15 minutes.
Remove the crust from the oven and carefully lift out the foil and beans or rice.
Bake for 5 more minutes; then cool.
To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
Crush a few berries with a spoon to relese some juice.
When the berries have softened and become juicy, add the cornstarch mixture.
Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
Remove from the heat and stir in one more cup of blueberries.
Pour the berry mixture in to the pie shell.
Top with the remaining 2 cups of blueberries.
Cool for at least one hour.
Serve plain or topped with fresh whipped cream.
Pan Bagnat


Ingredients:
French baguette, garlic clove, olive oil, red wine vinegar, basil leaves, tomatoes, eggs, tuna in vegetable oil, anchovy fillets, cucumber, shallot

Directions:
Slice the bread rolls in half and remove some of the soft center from the tops.  Cut the garlic in half and rub the insides of the rolls with the cut sides of the garlic.
Sprinkle both sides of the bread with the olive oil, vinegar, salt and pepper.
Layer all the other ingredients on the base of the rolls, cover with the other half and wrap each sandwich in foil. Press firmly with a light weight and stand in a cool place for an hour before serving.
Egg Waffles 4 or Gai Daan Jai


Ingredients:
all-purpose flour, potato starch, baking powder, sugar, evaporated milk, water, eggs, vanilla extract

Directions:
In a large bowl, whisk together all the wet ingredients.
Add dry ingredients and mix until smooth.
Preheat both sides of the waffle pan and grease the pan with some oil.
When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty.
Place the other side of the pan on top and flip immediately.
Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is.
Flip the pan and cook for another 3 1/2 to 4 minutes.
Transfer the waffle to a plate to cool and enjoy while it is still hot.
Time is each egg waffle.  Watch carefully.  You want them to be golden brown.  May take less time.
Beef or Chicken Marinade
Category: side-dish
By Jana Ritz

This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!

Ingredients:
¼ cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1 ½ teaspoons garlic powder
1 ½ teaspoons ground ginger
¾ cup vegetable oil
2  green onions, chopped
1 teaspoon coarsely ground black pepper

Directions:
In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1.5 cups

Calories: 141.7
Fat: 13.6 g
Saturated fat: 2.1 g
Carbohydrates: 5.3 g
Sugars: 4.5 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 301.1 mg
Taco Spaghetti Casserole


Ingredients:
spaghetti, ground beef, onion, water, whole kernel corn, black beans, sharp cheddar cheese, salsa, green chili peppers, lettuce, tortilla chips, tomatoes, sour cream

Directions:
Heat oven to 375°F.
Cook pasta according to package directions. Drain, rinse under cold water. Drain again.
In a 12-in. skillet on med. high heat cook ground beef and onion till meat is brown and onion tender.
Stir in taco seasoning and cook for a few minutes.
Turn down the heat, add water, bring to a boil, cover and cook 5 minutes.
Uncover and add the pasta, corn, olives or black beans, 1/2 Celsius cheese, salsa and green chilli peppers.
Stir together and pour into a casserole dish, cover with foil and bake for about 30 minutes until hot and bubbly.
Uncover, sprinkle with the rest of the cheese and bake until cheese melts.
Serve with lettuce, chips, tomatoes and sour cream.
Meatloaf


Ingredients:
eggs, milk, onion, parsley, salt, black pepper, ground sage, ground beef, ketchup, brown sugar, dry mustard

Directions:
Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 teaspoon pepper.  Add beef; mix well.  Mold in a glass baking dish.  Bake in a 350 degree oven for 50 minutes.
Combine ketchup, sugar and mustard and spread over meat loaf when it is done and bake for an additional 10 minutes.
Sweet Corn Crab Cakes


Ingredients:
lump crabmeat, eggs, mayonnaise, parsley, Worcestershire sauce, Dijon mustard, frozen corn kernels, pepper, mayonnaise, Dijon mustard, parsley, garlic powder

Directions:
Cakes:
Add all ingredients together in a medium bowl until well combined.
Refridgerate for 1 hour so the mixture will hold "cake" shape.
Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
Remoulade:
Mix all ingredients together in a small bowl and plate with crab cakes.
Aloha Meatballs


Ingredients:
ground turkey, lean ground beef, cooked brown rice, crushed pineapple with juice, scallion, reduced sodium soy sauce, ginger, chili sauce, rice vinegar, brown sugar, cornstarch, ground ginger

Directions:
Combine the meatball ingredients in a medium bowl, and mix thoroughly.
Coat a baking sheet with nonstick cooking spray.
Shape meatballs, and place on the baking sheet.
Bake at 350 degrees for about 25 minutes, or until thoroughly cooked.
Transfer the meatballs to serving dish and keep warm.
Combine the sauce ingredientts in a small saucepan, and stir until the cornstarch is dissolved.
Place over medium heat, and cook and stir until the mixture comes to a boil.
Reduce the heat to low, and cook and stir for another minute, or until the mixture thickens slightly.
Pour the sauce over the meatballs, toss to mix and serve.