xiaoxl/recipe_data huggingface dataset:
Jerk Grilled Chicken Wings
Category: appetizers-and-snacks
By BencyCooks

Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.

Ingredients:
¼ cup fresh squeezed orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1  habanero pepper, seeded and chopped (use gloves)
1 tablespoon curry powder
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup vegetable oil
12  large chicken wings, tips removed and wings cut apart at joint

Directions:
Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side. Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 12 wings

Calories: 373.3
Fat: 34.8 g
Saturated fat: 6.4 g
Carbohydrates: 6.1 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 10.6 g
Cholesterol: 30.9 mg
Sodium: 614.1 mg
Oman Potato Chip Sandwich


Ingredients:
cream cheese, hot chili sauce

Directions:
spread cream cheese on bread, sprinkle on chili sauce, put crushed chips on some say broil it a minute, they were making it in office so maybe just roll up or microwave it a second.
Cream Cheese Lasagna


Ingredients:
ground beef, onion, tomato sauce, tomato paste, water, dried parsley, garlic powder, cream cheese, cottage cheese, sour cream, eggs, mozzarella cheese, parmesan cheese

Directions:
Cook beef and onion in heavy skillet, drain.
Stir in tomato sauce and next 6 ingredients. Cook over low heat 10 minutes.
Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased baking dish.
Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and cheese. Repeat layer with rest of ingredients. Sprinkle with parmesan cheese.
Cover, bake for 30 minutes. Let stand 10 minute before serving.
Deep Fried Granola French Toast


Ingredients:
all-purpose flour, ground nutmeg, ground cinnamon, table salt, baking powder, milk, egg substitute, eggs, vanilla extract, low-fat granola, coconut oil, powdered sugar

Directions:
Preheat frying oil to 365 degrees, if not in a deep fryer make sure you have enough oil to float the toast.
Combine dry ingredients (without granola] in a mixing bowl.
Add milk, egg, and vanilla to the dry ingredients bowl and whisk until well blended.
If your mixing bowl is not flat enough to allow proper dipping of the toast pieces, transfer your mix to a pie pan or other flat bottom dish.
Place granola on a plate or other dish to make coating toast easier.
Using a bread or serrated knife, slice each toast piece in half diagonally.  Press lightly and let the knife do the work to avoid squishing the bread.
Dip the toast in the batter mix, flipping to coat both sides.  Depending on preference you can let some batter drip off or whip off on edge of dish before next step, but be sure to leave enough to coat the surface and pick up the granola.
The goal of this step is to pick up just a little granola.  Place the battered toast on the bed of granola, press lightly.  Flip and press lightly again.  You can also sprinkle the granola on or spread it out with your fingers for an even coating.
Place prepared toast in fryer basket and when basket is full (mine allows 4 pieces] place in fryer oil.  You could add one piece at a time, just personal preference here.  Do not overlap or stack, leave room, this is not like frying fries.  You need room for these to float in the oil and for the oil to cook the edges.
Allow bread piece to cook 2-3 minutes or until golden brown (on the side in the oil].  Flip and cook on the other side for an additional 2-3 minutes.
Remove toast from frying and place on a plate covered with a paper towel.  Optionally, sprinkle with powdered sugar while still fresh from the fryer.
Continue battering, coating, and frying until all pieces are done.
Also, when serving you can drizzle in syrup.
Oatmeal Cinnamon Muffins


Ingredients:
quick-cooking oats, buttermilk, egg, dark brown sugar, canola oil, all-purpose flour, baking powder, baking soda, cinnamon

Directions:
In large mixing bowl soak oats in buttermilk 15 minutes., Stir in egg, Sugar& oil., Combine flour, baking powder, baking soda& cinnamon., Stir into oat mixture until just moist., Fill greased or paper lined muffin cups 3/4 full., Bake at 400 degrees 16-18 minutes or until done., Cool in pan 5 minutes., Remove to a wire rack., 8- 9 muffins.
Pork and Edamame Soup


Ingredients:
boneless pork shoulder, chicken broth, edamame, sliced water chestnuts, light soy sauce, hoisin sauce, fresh ginger, crushed red pepper flakes, garlic cloves

Directions:
Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.
Place meat in a 3-1/2- or 4 -1/2-quart slow cooker. Stir in chicken broth, edamame, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Skim off fat. Stir in ramen noodles (reserve seasoning packet for another use]. Cover and cook for 5 minutes more.
Twice-Baked Potato Casserole With Green Chiles


Ingredients:
potatoes, skim milk, low fat cottage cheese, 2% cheddar cheese, green onions, diced green chilies, black pepper, salt

Directions:
Cook potatoes in a 350 degree oven for about an hour, or until soft.
Place the potatoes in a greased casserole dish and add the milk and cottage cheese.
Mash together with a potato masher.
Gently stir in the remaining ingredients (you don't want to stir too much otherwise the potatoes will become gummy].
Cook in oven until heated throughout.
Oven Baked Swai
Category: seafood
By happycook

This is one of my favorite recipes for any kind of white fish.

Ingredients:
2 (4 ounce) fillets swai fish
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1  onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can petite diced tomatoes

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place swai fish in a glass casserole dish and season with salt and black pepper. Heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. Spoon tomato mixture over fish. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 260.4
Fat: 13.9 g
Saturated fat: 2.5 g
Carbohydrates: 12.3 g
Sugars: 7.4 g
Dietary fiber: 2.6 g
Protein: 18.9 g
Cholesterol: 56.6 mg
Sodium: 469.7 mg
Quinoa, Cucumber and Currant Salad


Ingredients:
quinoa, water, sherry wine vinegar, Tabasco sauce, currants, raisins, cucumbers

Directions:
Rinse quinoa well under running water and drain.
Bring water to a boil in a medium size saucepan over medium heat.  Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl.  Add the currants.  Peel, seed and cut the cucumbers into small dice and add them to the bowl.
When the quinoa is tender, drain it well and add to bowl.  Toss all ingredients together while the grain is still warm.  Season to taste with salt and pepper and serve at room temperature or chilled.
Falafel Patties


Ingredients:
chickpeas, garlic cloves, parsley, ground cumin, ground coriander, cayenne pepper, green onions, mint leaves, Brussels sprouts, lemon juice, baking powder, kosher salt, pepper, canola oil, flour

Directions:
Pour the chickpeas into a bowl, cover with water, and soak overnight.
Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Add oil to a small pan and raise to medium heat.
Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.
Serve with tzatziki sauce.
Salsa Roja


Ingredients:
tomatoes, onion, garlic cloves, cilantro, salt

Directions:
Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
Remove stems froom veggies and also seeds from peppers, if preferred.
Place ingredients in a food processor and pulse until desired consistency is achieved.
Taste for salt and adjust if needed.
Chill until needed.
4-Ingredient Peanut Butter Cookies
Category: desserts
By bakingmom

Easy and delicious 4-ingredient peanut butter cookies from a batter that you cook in your skillet.

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 ½ cups peanut butter
4 cups cornflakes

Directions:
Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes. Drop spoonfuls of dough onto waxed paper and let cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 36 cookies

Calories: 121.7
Fat: 5.4 g
Saturated fat: 1.1 g
Carbohydrates: 17.4 g
Sugars: 9.3 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Sodium: 77.5 mg
Orange Rolls


Ingredients:
milk, butter, sugar, salt, active dry yeast, eggs, flour, powdered sugar

Directions:
Scald milk then add butter, sugar, and salt.
Cool to lukewarm.
Add yeast and stir.
Stir in beaten eggs, 1/4 cup fresh orange juice and 2 tablespoons grated orange peel.
Add 2 cups of flour and beat well.
Stir in additional flour until dough is stiff enough to handle, do not add too much flour keep dough soft and pliable.
Place dough on lightly floured surface and knead until smooth and elastic.
Place in a greased bowl, cover and allow to rise in warm place until double in bulk (about 2 hours].
Knead down.
Divide dough into 3 equal portions.
Roll each piece of dough into a circle about 12 inches in diameter Cut circle into 12 equal wedges.
Roll up each wedge, from wide end to small.
Place on a greased baking sheet tip side down.
Allow to rise until double in bulk.
Bake at 400 degrees for 8-10 minutes or until lightly brown.
Glaze: Combine powdered sugar with 1/4 cup fresh orange juice and 1 tablespoons grated orange peel.
Stir until smooth.
Drizzle over warm rolls.
Serve rolls warm or cold.
Good-For-You Gingerbread


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, ground ginger, ground cinnamon, baking powder, baking soda, buttermilk, unsweetened applesauce, light molasses

Directions:
In a large bowl, stir together the flours, brown sugar, ginger, cinnamon, baking powder, and baking soda.
In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses.
Add the buttermilk mixture to the flour mixture and beat with an electric mixer until combined.
Transfer the batter to an 8"x8"x2" baking pan that has been sprayed with nonstick cooking spray and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack 10 minutes and then remove from pan and serve.
Tex-Mex Haddock or Cod from Microwave


Ingredients:
haddock fillets, cod fish fillet, onion, water, tomatoes, sliced ripe olives, cheddar cheese

Directions:
Thaw fish, if frozen.
Place sliced onion in a single layer in the bottom of an ungreased 12 x 7 1/2 x 2-inch microwave-safe baking dish.
Add water.  Cover with vented clear plastic wrap.
Microwave on 100% power (HIGH] for 3-4 minutes or until onion is crisp-tender.
Place fish fillets on top of onion slices and cook, covered, for 4-5 minutes or until fish flakes easily when tested with a fork, giving the dish a half turn after 3 minutes.
Drain well.
Spoon picante sauce, tomato, and olives over fish.
Cook, uncovered, about 2 minutes more or until heated through.
Top with cheese.  Cook for 1 minute or until cheese is melted.
Ice Ring


Ingredients:
strawberry, blueberries, grapes

Directions:
Place all the ingredients in a freezer proof flat bottomed bowl., Cover with water, and freeze overnight, or until solid., Add it to a your punch bowl right before serving!
Tori's Pesto


Ingredients:
fresh basil leaves, garlic cloves, extra virgin olive oil, cheese, pine nuts, fresh black pepper

Directions:
In a blender or food processor, put in basil leaves, cheese and oil.
Place the nuts and garlic in a small frying pan. Coat with just enough olive oil to fry garlic and toast the nuts. Be careful not to burn eithier one. They with brown fast! add to the blender with salt and pepper and blend until the ingredients are a fine paste.
Serve immediately over pasta. Delicious with Gnocchi or cheese tortellini.
Cajun Egg Salad


Ingredients:
eggs, onions, yellow mustard, dill pickle, celery ribs, Worcestershire sauce, mayonnaise, lettuce leaves, tomatoes

Directions:
"In a large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately."
Mocha Shake


Ingredients:
milk, sugar, vanilla ice cream, salt

Directions:
Blend coffee, milk, sugar, and salt., Add ice cream and syrup and blend until smooth.
Corn Fritters
Category: appetizers-and-snacks
By Joan Zaffary

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1  egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Directions:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen fritters

Calories: 132.7
Fat: 7.8 g
Saturated fat: 1.3 g
Carbohydrates: 14 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 17.5 mg
Sodium: 224.5 mg
Rachel's Creamy Rice Pudding
Category: desserts
By Rachel Sitar Tubbs

This creamy Carolina rice pudding is always a favorite.

Ingredients:
2 quarts whole milk, or more as needed
1 cup Carolina gold rice
1 cup white sugar
2  eggs, at room temperature
1 cup raisins, or to taste
1 teaspoon vanilla extract
ground cinnamon

Directions:
Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes. Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 12 servings

Calories: 271.2
Fat: 6.2 g
Saturated fat: 3.3 g
Carbohydrates: 47.4 g
Sugars: 32.3 g
Dietary fiber: 0.8 g
Protein: 7.7 g
Cholesterol: 43.5 mg
Sodium: 77.7 mg
John Sally's Guacamole


Ingredients:
frozen corn kernels, red onion, olive oil, fresh lime juice, cilantro

Directions:
Preheat oven to 450ºF.
Line a baking sheet with foil.
In a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet.
Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
When cool, peel the jalapeños, if desired, then finely chop them with the onion. Reserve them with the roasted corn.
In a large mixing bowl, coarsely mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.
Zürcher Geschnetzeltes (Cut Meat Zürich Style)


Ingredients:
fresh mushrooms, margarine, onion, white wine, water, flour, paprika, salt, fresh ground pepper, fresh parsley

Directions:
Cook the mushrooms together with the lemon juice in a small, covered pot.  Heat up slowly, cook for 2 minutes.  Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
Melt the margarine in a frying-pan.  Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.  Remove the meat.
Add the white wine, let cook until the liquid thickens.  Add the reserved  liquid and the flour, cook until the sauce binds.  Add the cream and increase the heat slightly.  Add 1/2 t. paprika with some salt and pepper.
Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.  Add the mushrooms.  Sprinkle with parsley.  Serve.
Slow Cooker Autumn Delight
Category: meat-and-poultry
By Silver Moon

The basic recipe was handed down from a friend. I added the sliced onion and substituted the 3 cans of cream of mushroom soup with 1 can of cream of mushroom soup with garlic and 2 cans of cream of mushroom soup original. I also added the egg noodles which serves the gravy texture wonderfully.

Ingredients:
2 (10.75 ounce) cans  cream of mushroom soup
1 (10.75 ounce) can  cream of mushroom soup with garlic
1 cup water
1 (1 ounce) package dry onion soup mix (such as Lipton®)
2 teaspoons vegetable oil
1  yellow onion, sliced
4 (4 ounce) beef cube steaks
⅔ (12 ounce) package egg noodles

Directions:
Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined. Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet. Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.

Prep time: 15 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 45 mins
Yields: 4 servings

Calories: 562.3
Fat: 21.4 g
Saturated fat: 5.9 g
Carbohydrates: 66 g
Sugars: 7.9 g
Dietary fiber: 3.8 g
Protein: 26 g
Cholesterol: 78 mg
Sodium: 1944.5 mg
Brown Sugar and Pineapple Glazed Ham
Category: main-dish
By Lex

This easy but delicious ham glaze has been a family holiday favorite for years!

Ingredients:
1 (6 pound) fully-cooked, bone-in ham
1  fresh pineapple
2 (6 ounce) cans pineapple juice
1 cup brown sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan. Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks. Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C),  1 1/2 to 2 hours. While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot. Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 1 6-pound glazed ham

Calories: 396.3
Fat: 25.7 g
Saturated fat: 8.9 g
Carbohydrates: 16.1 g
Sugars: 14.7 g
Dietary fiber: 0.4 g
Protein: 23.9 g
Cholesterol: 99.4 mg
Sodium: 67.7 mg
Barbecued Jerk Chicken


Ingredients:
boneless chicken breasts, soy sauce, white wine vinegar, garlic cloves, onion, brown sugar, dried thyme, allspice, ground cloves, ground nutmeg

Directions:
Place all the ingredients, except the chicken, in a food processor and process until smooth.
Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
Cover and refrigerate for 4 to 6 hours or overnight.
Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.
Mi Noni's Italiano Meatballs


Ingredients:
ground beef, turkey, parmesan cheese, egg, fresh garlic clove, sweet basil, oregano, onion powder, garlic powder, ground black pepper, extra virgin olive oil

Directions:
Place your preferred meat into a large mixing bowl. In a separate bowl beat eggs until smooth. Add half measured seasoned bread crumbs and half of beaten eggs to meat and mix thoroughly. Add the remainder of all measured ingredients including the eggs and bread crumbs. You may need to mix everything with your hands to make sure that all ingredients are well incorporated into the meat. The consistency of the meat should be wet, not sticky or pasty. If the meat wants to stick to your hands while rolling a meatball then you should add another egg, one extra egg won't hurt the end result no matter the amount of meat being used.
Once you have a wet consistency of meat cover and refrigerate for at least 3 hours(overnight is best].
To prepare meatballs have a small bowl of lukewarm water handy to keep the meatballs from sticking to your hands while rolling. Scoop meat with a tablespoon to keep size consistent and timing for frying. When rolled into a ball the meat should be about the size of a golf ball. Fry meatballs in a 12 inch skillet in olive oil. Cook on medium heat for 2 minutes per side or until browned on both sides. Please note that the fry time is one quarter the time of being fully cooked since these meatballs finish cooking in a 2 hour tomato sauce. When all meatballs fried drop into your tomato sauce.
Note:  If you prefer you may bake the meatballs as well. Place on a lightly oiled cookie sheet in a preheated 350°F oven for 10 to 15 minutes or until nicely browned. Again the cook time is for meatballs that are halfway cooked since they again go into a tomato sauce for final cooking. Also ground turkey will cook faster than pork and or beef so be sure to test the doneness of the ground turkey. Any over cooking before dropping your meatballs into your sauce will result in dry over cooked meatballs.