xiaoxl/recipe_data huggingface dataset:
Roast Sticky Chicken-Rotisserie Style
Category: meat-and-poultry
By Sue Rogers

Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!

Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2  onions, quartered
2 (4 pound) whole chickens

Directions:
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 9 hrs 10 mins
Yields: 2 whole (4 pound) chickens

Calories: 585.7
Fat: 34.3 g
Saturated fat: 9.6 g
Carbohydrates: 3.7 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 61.7 g
Cholesterol: 194.1 mg
Sodium: 1350.8 mg
Mexican Garlic Chicken Bites


Ingredients:
cilantro, coarse black pepper, garlic, boneless skinless chicken thighs, boneless skinless chicken breast, tomato sauce, brown sugar, white vinegar, cider vinegar, raisins

Directions:
Mix the cilantro, pepper& 6 cloves of garlic, rub this over the chicken pieces Place the chicken pieces,well apart, in a greased 10 x 15" rimmed baking sheet Bake in 500F oven for 20 minutes or until the chicken is no longer pink.
Meanwhile in a blender or food processor blend the tomatoe sauce, remaining garlic, sugar, vinegar& raisins until the raisins are chopped Serve the chicken hot with the raisin tomatoesauce.
Grilled Poblano Queso Dip
Category: appetizers-and-snacks
By Erica Schwarz

With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!

Ingredients:
3  poblano peppers
extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 tablespoons minced onion
milk
1 ½ cups shredded Monterey Jack cheese
2 ounces cream cheese, softened
½ teaspoon kosher salt
¼ teaspoon smoked paprika
2 grinds fresh cracked black pepper
1 pinch red pepper flakes
1 pinch cayenne pepper
1 (16 ounce) package corn chips (such as Tostitos® Cantina)

Directions:
Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate. Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes. Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers. Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 cups

Calories: 495.4
Fat: 34 g
Saturated fat: 9.9 g
Carbohydrates: 39.2 g
Sugars: 2.7 g
Dietary fiber: 3.8 g
Protein: 10.6 g
Cholesterol: 32.9 mg
Sodium: 614.7 mg
Vegan Cabbage, Carrot and Potato Soup


Ingredients:
cabbage, lettuce, carrots, potatoes, onion, garlic cloves, chickpeas, salt, vegetable broth

Directions:
Place all ingredients in a large soup pot. Bring to a boil.
Reduce heat and allow to simmer for about 35 minutes.
Remove from heat and use an immersion blender to thoroughly blend the soup. Serve immediately.
Peanut Chocolate Parfait Dessert


Ingredients:
butter, milk, egg, peanuts, peanut butter, powdered sugar, cream cheese, milk, instant vanilla flavor pudding and pie filling, vegetarian instant vanilla pudding mix, peanuts

Directions:
Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.
Seattle Smoked Salmon Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Garnish with green onion and serve with your favorite dippers. We like assorted crackers, crusty bread, sliced apple or pita chips.

Ingredients:
4 ounces flaked smoked salmon, skin and bones removed
1 (8 ounce) package cream cheese, softened
1 cup shredded white Cheddar cheese, divided
½ cup mayonnaise
2 tablespoons chopped green onions
2 tablespoons milk
1 tablespoon lemon juice
1 (1 ounce) package McCormick® Guacamole Seasoning Mix

Directions:
Mix all ingredients in large bowl until well blended. Cover. Refrigerate 1 hour or until ready to serve. Garnish with additional green onions, if desired.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 -1/2 cups

Calories: 113
Fat: 10.4 g
Saturated fat: 4.4 g
Carbohydrates: 1.5 g
Sugars: 0.2 g
Protein: 3.4 g
Cholesterol: 21.8 mg
Sodium: 199 mg
Bacon and Parmesan Crusted Salmon


Ingredients:
salmon fillets, bacon, Miracle Whip, lemon rind, lemon juice, garlic cloves, salt, onion, butter, parmesan cheese

Directions:
Cook Bacon until fat is rendered and starting to get brown.
mix lemon juice, lemon rind, garlic and Miracle Whip until combined, set aside.
Melt butter and slice onion.  Place melted butter in bottom of baking dish and arrange sliced onion on bottom.
Place Salmon on top of onion.
Spread Miracle Whip mixture over salmon and sprinkle Parmesan on top.
Cur bacon into bits and place on top of salmon.
Bake at 325 F for 20-25 minutes or until a thermometer reads t he appropriate temperature.  It is dependent on the thickness of the cut.
Broil for 2-4 minutes until the Parmesan is slightly brown.
ENJOY!
Marinated Sirloin Kabobs


Ingredients:
dry sherry, soy sauce, sugar, white vinegar, garlic powder, salt, black pepper, cherry tomatoes, onions, fresh mushrooms, green bell pepper, red bell pepper, pineapple

Directions:
Combine the first 8 ingredients in a large shallow bowl or ziplock bag.  Add the beef cubes; cover and marinate in the refrigerator for 2 hours, stirring or turning occasionally.  Remove the beef cubes from the marinade, reserving the marinade.
Thread the beef cubes, tomatoes, onion, mushroom caps, green pepper, red pepper, and pineapple onto the skewers, repeating the repetition.
Grill, covered, over medium-hot coals for 10 to 12 minutes or to your desired level of doneness, turning and basting with the reserved marinade.
Vietnamese Banh Mi Sandwich With Grilled Beef


Ingredients:
garlic, fish sauce, soy sauce, sugar, ground black pepper, shallots, French baguettes, lettuce leaves, carrot, cilantro

Directions:
Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl.  Add the sliced beef and mix well to coat each slice.  Marinate at room temperature for 30 minutes (or overnight in the refrigerator].
Heat a grill pan (or electric grill appliance] until it is hot. Brush 1 tbsp oil on the pan.  Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan.  Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat].  Remove the beef slices when they are just slightly charred, but not overcooked.  Drain off and reserve the juices.  Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
When the beef is grilled, brush the pan with more oil and add the shallots (or onions].  Grill them until just softened.  Reserve any remaining juices along with the carmelized bits.
Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.
Blue Cheese Filled Celery


Ingredients:
cream cheese, blue cheese, celery, pecans

Directions:
Mix with a fork., Use a butter knife to fill the celery., Optional:, Place pecans on top.  If the celery is thin, break or chop it.  Not too much.
Baharat Steak


Ingredients:
paprika, black peppercorns, cumin, clove, nutmeg

Directions:
Place all spices in mortar and pestle and pound until fine powder.
Combine oil and 2 tablespoons spice rub in a bowl. Brush over both sides of steaks. Cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking.
Seared Tuna With Citrus Sauce


Ingredients:
tuna steaks, olive oil, arugula, soy sauce, lemon juice, orange, zest of, lemon zest, garlic cloves, fresh ginger, oranges, sugar, chili pepper, salt

Directions:
Mix together the ingredients from the soy sauce down to the chilli pepper, stir well, and stand for a while for flavours to mix.
Put in a suitable container in a warming oven to just warm through.
Brush the tuna steaks with the olive oil and just sear quickly on both sides in a hot griddle pan over very high heat for rare meat -- or cook to your liking. Use salt to taste.
Arrange the arugula on 4 plates, top each with a tuna steak, and drizzle the citrus sauce with orange segments over each serving.
Serve immediately -- but can be served cold.
Chocolate Chip Cookies Williams-Sonoma


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, light brown sugar, egg, vanilla extract, chocolate chips, walnuts

Directions:
Pre-Heat oven to 350°F Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and  salt onto a sheet of wax paper, set aside.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until mixture is not too gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low spead until blended, occasionaly stopping the mixer and scraping the sides with a rubber spatula.
Add the flour mixture to the butter mixture and beat on low speed just until blended. Add the chocolate chip cookies (and walnuts if using] and stir in with a spoon just until blended.
Using a rounded tablespoon to measure, drop dough onto the baking sheets spacing the cookies about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly in the pans on wire rackes before transferring them to the wire racks to cool completely.
Strawberry Cream Cheese Frosting


Ingredients:
cream cheese, butter, powdered sugar, fresh strawberries

Directions:
Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
Use as desired.
Rum Sauce
Category: side-dish
By KDA949

This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...

Ingredients:
2 tablespoons butter
1 tablespoon cornstarch
½ cup sugar
1 cup milk
3 tablespoons white or dark rum

Directions:
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 10 servings

Calories: 83.9
Fat: 2.8 g
Saturated fat: 1.8 g
Carbohydrates: 11.9 g
Sugars: 11.1 g
Protein: 0.8 g
Cholesterol: 8.1 mg
Sodium: 26.5 mg
Carrot Raisin Muffins


Ingredients:
whole wheat flour, baking soda, pumpkin pie spice, salt, vanilla yogurt, unsweetened applesauce, honey, vanilla extract, carrot, raisins

Directions:
Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture.
Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Ranch House Salad With Pecan Vinaigrette


Ingredients:
red cabbage, monterey jack cheese, tomatoes, avocado, corn tortillas, white wine vinegar, Dijon mustard, garlic cloves, salt, black pepper, dry sherry, extra virgin olive oil, pecans

Directions:
Divide greens evenly onto 4 salad plates; top with cabbage and cheese.  Arrange tomato wedges and avocado over greens.
Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees.  Fry tortilla strips in hot oil until crisp, about 1 minute.  Drain on paper towels.
Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
For dressing, process first 5 ingredients and if desired, sherry, in a blender  until smooth.  Turn blender on high and add olive oil gradually in a slow, steady stream until thickened.  Stir in the pecans.
Cranberry-Walnut Costadas


Ingredients:
heavy cream, sugar, walnuts, dried sweetened cranberries, ground cinnamon, blue cheese, cheddar cheese

Directions:
Prepare the pastry shells according to the package directions.
Heat the heavy cream and sugar in a 1-quart heavy saucepan over medium heat to a boil.  Cook for 5 minutes or until the mixture is thickened, stirring occasionally.  Remove the saucepan from the heat.  Let the mixture cool to room temperature.  Stir in the walnuts, cranberries and cinnamon.
Spoon the walnut mixture into the pastry shells.  Top the filled shells with whipped cream or other toppings, if desired.
Best Lentil Soup


Ingredients:
lentils, salt, cayenne, chili powder, pepper, tomato sauce, potatoes, onion, bacon, celery ribs, carrots

Directions:
Rinse lentils in cold water until clear., In large 6 quart saucepan, fill 3/4 with water., Add lentils, tomato sauce, potatoes, onion, bacon, and seasonings., Fill almost to top with water. Bring to boil., Reduce heat to simmer,, Simmer 1-1/2 hours--the longer on low simmer the better the soup., Stir occasionally., Adjust seasonings to taste.
Shortbread Meltaways


Ingredients:
unsalted butter, icing sugar, vanilla, all-purpose flour, cornstarch, baking powder, salt

Directions:
Preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
Beat butter, icing sugar and vanilla until creamy.
In a separate bowl, combine flour, corn starch,  baking powder and salt;stir half into butter mixture.
Stir in toffee bits and remaining flour mixture.
Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
Bake in preheated oven for about 15 minutes or until lightly golden.
Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.
Donna's Famous Cheesecake
Category: desserts
By Donna Triolo

Vanilla cheesecake with a graham cracker crust.  Best served after overnight refrigeration.

Ingredients:
2 cups graham cracker crumbs
1 ½ tablespoons butter, softened
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4  eggs
1 (8 ounce) container sour cream
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands.  Flatten out crust on the bottom of the springform pan. In a large bowl, beat softened cream cheese until smooth.  Beat in sweetened condensed milk and mix until combined well.  Add the eggs, sour cream and vanilla, and continue to beat.  Mix until very smooth, and pour mixture into the springform pan.  Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter. Bake for 45 to 50 minutes.  Let stand and cool.  Refrigerate to chill.

Yields: 1 - 10 inch cheesecake

Calories: 219.9
Fat: 15.4 g
Saturated fat: 9.1 g
Carbohydrates: 15.5 g
Sugars: 11.3 g
Dietary fiber: 0.2 g
Protein: 5.2 g
Cholesterol: 73.4 mg
Sodium: 167.8 mg
Mexicali Popcorn  D-V-O


Ingredients:
butter, dried chives

Directions:
In small saucepan, melt butter over low heat., Add taco seasoning and chives. Blend., Pour over popcorn in large serving bowl and toss lightly., Serve at once.
Tuna-Tomato Noodle Casserole
Category: seafood
By Jackie M.

This is a quick and easy casserole, and has been a favorite for many years.

Ingredients:
3 tablespoons chopped onion
1 tablespoon vegetable oil
1 (10.75 ounce) can  condensed tomato soup
1 teaspoon chili powder
½ teaspoon salt
1 teaspoon Worcestershire sauce
1 ½ cups egg noodles
1 ¼ cups shredded sharp Cheddar cheese
1 (5 ounce) can tuna, drained

Directions:
Cook noodles in a pot of boiling water until done. Drain. In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 353.4
Fat: 19.9 g
Saturated fat: 10 g
Carbohydrates: 22.1 g
Sugars: 6.3 g
Dietary fiber: 1.1 g
Protein: 22.2 g
Cholesterol: 66.7 mg
Sodium: 1020.4 mg
Healthy Strawberry Banana Split


Ingredients:
bananas, fresh strawberries

Directions:
Place bananas halves in bowls., Divide yogurt between bananas., Top with strawberries & Grape-Nuts., Warm hot fudge for 15 seconds in microwave safe bowl., Drizzle over the top and serve.
Sweet & Sour Chicken (Low-Fat)


Ingredients:
cornstarch, white pepper, boneless skinless chicken breasts, canola oil, low sodium soy sauce, tomato paste, honey, garlic, ginger, orange marmalade, bamboo shoots, crushed pineapple

Directions:
In a large bowl, mix the cornstarch, white pepper, and egg whites.
Add the chicken and toss until well coated.
Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
Add the chicken to the pan and move continuously to prevent chicken from sticking together.
Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
Add the baby corn and bamboo shoots and warm through.
Once sauce is thick and warm, whisk in the pineapple.
To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
Hawaiian Chocolate Chip Cookies


Ingredients:
butter, banana, brown sugar, white sugar, vanilla, egg, cinnamon, nutmeg, flour, rolled oats, baking soda, banana, chocolate chips

Directions:
Preheat oven to 350°.
Mix butter, sugar + 1/2 cup banana.  Add 1 egg and 1 tsp vanilla and mix together.
Add the dry ingredients (I like to puree the oats so the cookies aren't so chewy] mixing slowly.  Add the rest of the banana if the batter is too dry.
Fold in as many chocolate chips (1+ cups] as you want and the optional nuts.
Spoon about 1 tbsp of batter on a greased (or wax paper covered] baking sheet, about 1-1.5" apart.
Bake until golden brown, about 10 minutes.
Bacon Wrapped Jalapeno Poppers


Ingredients:
cream cheese, chili powder, bell pepper, liquid smoke

Directions:
Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
In a bowl add cream cheese, chili powder, hot sauce (you pick the heat] and liquid smoke and half the jalapeno seeds.
Mix/Mash together until blended.
Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
Kabob them, repeat untill all the peppers are stuffed and wrapped.
Grill on an indirect heat,  (on tin foil] for about 15 minutes.
Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
Serve and enjoy!
Blueberry Rhubarb Crisp With Pistachio Crust


Ingredients:
sugar, flour, rhubarb, blueberries, pistachios, flour, sugar, brown sugar, butter

Directions:
If berries are frozen, slightly thaw.  In a bowl, stir together sugar and flour.  Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
Preheat oven to 375.
Topping:
Coarsely chop pistachios.  In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal.  Add pistachios and toss well.
Squeeze a handful of topping together and coarsely crumble in chunks over filling.  Squeeze and evenly crumble remaining topping over filling in same manner.
Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes.  (can be done in advance].
Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm.  Serve with ice cream or frozen yogurt.
Note: When measuring out the fruit.  I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking.  If no rhubarb is available, just use all blueberries.
Best Chicken Alfredo (Healthy)


Ingredients:
boneless chicken breasts, tomatoes, onion, garlic cloves, ground sage, oregano, alfredo sauce, spaghetti

Directions:
Add spaghetti to pot with water and 1 layer of onion (For taste]. Let it boil on medium/low while you cook the rest.
Chop the onion and tomato, add to large sauce pan with oregano, sage, and 1 tsp garlic  (stir]. cook on low for about 5 minutes or less. (do not let it get golden].
Cut the chicken breasts in 1 to 2 inch pieces. add to sauce pan. stir in with tomato, onion, garlic and seasonings. cook for about 5 mintues or until meet is completely white/cooked.
Add Sauce with the last tsp of garlic. Stir, bring slowly to a boil, and serve.
Enjoy.