xiaoxl/recipe_data huggingface dataset:
Pork Belly Stew


Ingredients:
soy sauce, brown sugar, garlic cloves, five-spice powder, red chili peppers

Directions:
In a non-stick skillet, heat grape seed oil over a little over medium.
When oil becomes hot, pan fry both sides of pork belly chunks until a little brown.
Transfer meat in a soup pot and add rest of all ingredients. Make sure rice wine covers 1 inch higher than meat. If not, add more michiu or some water.
Turn on heat over high and bring to boil.
Reduce heat to medium. Cover and simmer until meat becomes tender, about 50-60 minutes.
Serve hot with steamed rice.
Pumpkin Coconut Muffins with Chocolate Chips
Category: bread
By Jessica

These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They're great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!

Ingredients:
2 cups pumpkin puree
4  egg, beaten
¾ cup canola oil
¾ cup applesauce
¾ cup turbinado sugar
1 ½ cups all-purpose flour
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¾ cup flaked coconut
¾ cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners. Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans. Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 24 muffins

Calories: 196.2
Fat: 10.3 g
Saturated fat: 2.4 g
Carbohydrates: 24.8 g
Sugars: 11.1 g
Dietary fiber: 2.4 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 179.9 mg
Fish Tacos in Lettuce "Shells"
Category: main-dish
By SlimCookins

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

Ingredients:
1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
2 tablespoons lemon juice
12  romaine lettuce leaves
½  avocado - peeled, pitted and diced
¼  onion, minced
½  jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet. Bake in the preheated oven until cooked through, 8 to 10 minutes. Shred tilapia; place equal portions in each romaine leaf. Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro. Top prepared tacos with salsa verde and cherry tomatoes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 tacos

Calories: 179.2
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 8 g
Sugars: 1.2 g
Dietary fiber: 3.6 g
Protein: 24.7 g
Cholesterol: 41.4 mg
Sodium: 658.8 mg
Mango Berry Coconut Crisp


Ingredients:
mangoes, blueberries, raspberries, dark rum, turbinado sugar, crystallized ginger, lemon, juice and zest of, butter, turbinado sugar, flour, cinnamon

Directions:
Preheat oven to 350°.
Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
Top with sugar rum mixture.
Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
Using a fork combine sugar,butter, cinnamon and flour, mixing well.
Top fruit with flour mixture.
Top with coconut and macadamias, bake for 45 minutes until done.
Baked Lemon Chicken


Ingredients:
boneless chicken breasts, butter, lemon juice, flour, onion, garlic

Directions:
Bone and pound the chicken breasts.
Dredge with flour.
Melt the butter in a baking pan.
Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper.
Brush chicken with part of the baste, and bake, brushing with the remaining baste for 30 minutes longer or until done.
Serve with rice and a vegetable.
Finnish Pancakes
Category: breakfast-and-brunch
By MPASTICK

Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.

Ingredients:
1 cup milk
2 tablespoons butter, melted
2  eggs
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon salt

Directions:
Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 10 pancakes

Calories: 176.2
Fat: 9.6 g
Saturated fat: 5.2 g
Carbohydrates: 15.4 g
Sugars: 3.2 g
Dietary fiber: 0.4 g
Protein: 6.8 g
Cholesterol: 113.1 mg
Sodium: 513.9 mg
Black and White Nachos


Ingredients:
black beans, cannellini beans, white beans, fresh cilantro, lime, juice of, sea salt, ground cumin, chili powder, canola oil, white corn tortillas, monterey jack cheese

Directions:
Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
Preheat oven to 400°.
Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
Cut the tortillas into 4 wedges each.
Place the tortilla wedges in a single layer on a large baking sheet.
Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
Remove from the oven and let stand for 5 minutes to crisp further.
Place the tortilla chips on a large platter.
Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.
Cheesy Tuna Macaroni Salad


Ingredients:
macaroni, mayonnaise, tuna, green onion, celery, Cheese Whiz

Directions:
Cook the macaroni.
Add the chopped green onion and celery along with the tuna into a bowl.  Break up the tuna so it is in small pieces.
When the macaroni is finished, add it into the bowl.
While the pasta is still warm, add the cheese whiz and mayonnaise into the bowl and mix well until it is all combined.
Chill for at least 2 hours but overnight would be best and enjoy.
Muffin Tin Potatoes Gratin
Category: side-dish
By GnarlyCow

A quick and easy potato side dish.

Ingredients:
cooking spray
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
2 large potatoes, peeled and thinly sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Bake in the preheated oven until potatoes are tender, about 25 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 small muffin-sized servings

Calories: 92.4
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 12.8 g
Sugars: 1.2 g
Dietary fiber: 1.4 g
Protein: 3.2 g
Cholesterol: 9.2 mg
Sodium: 87.6 mg
The Best Dry-Roasted Chickpea Recipe
Category: appetizers-and-snacks
By thefmw

This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!

Ingredients:
1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil
¼ teaspoon salt, or to taste
ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread garbanzo beans in a baking dish and pat dry with a paper towel. Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish. Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

Prep time: 10 mins
Cook time: 44 mins
Total time: 54 mins
Yields: 2 cups

Calories: 105
Fat: 3.2 g
Saturated fat: 0.4 g
Carbohydrates: 16 g
Dietary fiber: 3.1 g
Protein: 3.5 g
Sodium: 354.8 mg
Busy Day Slow Cooker Taco Soup
Category: soups-stews-and-chili
By Lucinda

Kid-friendly and easy to throw in the slow cooker on a busy day! Top with tortilla chips, cheese, and sour cream.

Ingredients:
1 pound ground beef
2 (14.5 ounce) cans whole peeled tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn
1 (1 ounce) package taco seasoning
1 (1 ounce) package buttermilk ranch dressing mix

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn,  , and ranch dressing mix together in the crock of a slow cooker. Cook on Low for at least 3 hours.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 343.1
Fat: 10.6 g
Saturated fat: 3.8 g
Carbohydrates: 41.8 g
Sugars: 6.1 g
Dietary fiber: 9.2 g
Protein: 21.7 g
Cholesterol: 47.3 mg
Sodium: 1403 mg
Stuff


Ingredients:
ground beef, onions, soy sauce, butter

Directions:
Crumble ground beef in a skillet add onions. Cover mixture with soy sauce and cook until onions are cooked through and no pink remains in the beef. Keep warm and set aside. DO not drain!
Cook Macaroni according to package directions, drain and place in large mixing bowl.
Once macaroni is cooked mix in the melted butter and coat macaroni.
Mix in one packet of cheese sauce and stir to combine.
Add the beef an onion mixture on top of macaroni. Spread out evenly.
Add second packet of cheese sauce on top of beef mixture.
Mix together the beef, onions and cheese sauce until the dry cheese is completely mixed inches.
Serve hot.
Beef and Green Pepper Stir-Fry


Ingredients:
boneless beef top loin steak, barbecue sauce, soy sauce, baking soda, green peppers, salt

Directions:
Marinade beef with Chinese BBQ sauce, soy sauce, baking soda and sesame seed oil in refrigerator for at least 1 hour. Make sure to mix the ingredients well.
In a wok, heat grape seed oil a little over medium. Stir fry green peppers until soft, about 5 minutes. Drain and set aside.
Use the same wok and remaining oil to stir fry beef until brown. Add some more oil if necessary.
Quickly stir in green peppers and salt. Combine well. Serve hot.
Black Bean Salad


Ingredients:
black beans, cucumber, green pepper, red onion, cilantro

Directions:
Dice vegetables to be similar size of black beans and ditalini. Combine pasta, beans and vegetables. Add dressing and stir to coat. Serve warm or cold. Serves 4-6.
For the Dressing:
Juice from ½ lime (about 2 Tbsp].
2-3 Tbsp avocado oil.
½ tsp salt.
½ tsp chili powder.
½ tsp cumin.
1 clove garlic, pressed.
Combine ingredients and whisk together or shake in a bottle.
White Chocolate Blondie Bites


Ingredients:
white chocolate chips, butter, sugar, eggs, vanilla, all-purpose flour, sweetened flaked coconut

Directions:
Preheat oven to 350°F.
Coat 11x7 inch baking pan with cooking spray; line bottom of pan with parchment or foil and coat again with the spray (I used a 9x9 pan instead and the baking time was the same].
Combine white chocolate, butter and sugar in a bowl set over a pot of simmering water.
Heat and stir until melted and smooth.
Cool 5 minutes before stirring in eggs and vanilla.
Stir in flour.
Fold in coconut.
Pour batter into the prepared pan.
Sprinkle almonds over batter.
Bake for 20-25 minutes until top is golden and a toothpick inserted in the center comes out clean.
Cool 15 minutes before removing from pan, and cool completely before cutting.
Absolutely Delicious Green Bean Casserole from Scratch
Category: side-dish
By Auriel

No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a 'no cans' version of the classic dish. I made this one year for my husband's family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year.

Ingredients:
2 (12 ounce) packages frozen French cut green beans
8 ounces crimini mushrooms, quartered
3 tablespoons butter
1 small onion, halved and thinly sliced
1 tablespoon chopped fresh parsley
2 tablespoons all-purpose flour
½ teaspoon lemon zest
½ teaspoon salt
1 pinch ground black pepper
½ cup milk
1 cup sour cream
½ cup shredded Cheddar cheese
1 (2.8 ounce) can canned French fried onions

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese. Bake in the preheated oven until the cheese melts, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 336.7
Fat: 24.9 g
Saturated fat: 13.3 g
Carbohydrates: 20.8 g
Sugars: 5.1 g
Dietary fiber: 3.8 g
Protein: 8.7 g
Cholesterol: 45.8 mg
Sodium: 469 mg
Simple Baked Cod (Or Haddock)


Ingredients:
parmesan cheese, olive oil, parsley, cod, tomatoes, white wine

Directions:
Preheat oven to 190C/375F.
In a small bowl, mix together the mustard, Parmesan, breadcrumbs, olive oil and parsley and set aside.
Lay the cod pieces in a baking dish, flesh side up.
Spread the mustard mixture evenly over each piece of cod.
Sprinkle the chopped tomato over each piece.
Season with salt and pepper.
Pour the wine or stock around cod.
Bake for 10-12 minutes or until fish flakes.
Apple Cranberry Pie 2002


Ingredients:
granny smith apples, fresh cranberries, white sugar, pecans, cornstarch, fresh lemon zest, ground cinnamon, egg, water

Directions:
Prepare your favourite pie crust.
Line bottom shell into a 9 inch glass pie pan.
Prick slightly, place in fridge while preparing filling-- chilling about 15 minutes.
Combine apples, cranberries, sugar, pecans, cornstarch, lemon zest, and cinnamon all together in a bowl.
Spoon into the well chilled crust.
Roll out top crust, and place over top.
Venting in desired method-- (I use a cookie cutter and make designs over the top instead of a solid crust.] Brush with the egg and water mix, over the top and edges.
Place a large cookie sheet on the oven rack while preheating oven to 375 degrees.
Place prepared pie onto hot cookie sheet and bake 10 minutes.
Reduce oven temp to 350 degrees and continue baking 1 hour 10 minutes.
OR UNTIL BUBBLING-- Cool completely on a wire rack.
Weight Watchers Angel Food Trifle


Ingredients:
skim milk ricotta cheese, unsweetened berries

Directions:
Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 cup of the berries.
Top with 1 1/2 cup of the cheese-yogurt mixture.
Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
Decorate with the remaining 1/4 cup berries.
Top each serving with 1 T whipped topping.
This makes six servings at 5 points each per serving.
Carciofi Ripieni (Stuffed Artichokes)


Ingredients:
artichokes, lemon, flat-leaf Italian parsley, garlic cloves, extra virgin olive oil

Directions:
Remove as many as the outer leaves of the artichokes as look tough, bruised or split. Don't worry about taking off too many; there are plenty under there. Trim the stem, but not too far, and create a flat bottom for the artichokes. Cut off about 1/2 inch of the tops with a sharp blade.
Rinse each artichoke under water, and place in a large bowl of water into which you have squeezed half the lemon. This acidulated water will keep them from turning brown on their cut edges.
Drain the artichokes upside down on a clean dish cloth, while you prepare the filling. Put all the rest of the ingredients, except the olive oil, in a bowl and mix well. Now, hold each trimmed artichoke over the bowl, and spread the leaves with the fingers of one hand, while filling the gaps with a teaspoon and the bread crumb mixture. The goal is to get as much of the filling distributed as evenly as one can.
Place all the filled artichokes in a baking dish, and liberally pour olive oil to taste over each one - nearly a tablespoon for each is about the right amount. Pour a scant cup of water, or even water and white wine, into the baking dish. Cut the remaining piece of lemon up, and tuck around the artichokes. Cover securely with foil, and bake at 350F for about 1 and 1/2 hours. The leaves should pull out easily when they are done.
These should be cooled a bit before serving. Enjoy.
Mom's Cream Cheese Veggie Dip


Ingredients:
cream cheese, chicken bouillon cubes, water

Directions:
Heat water and bouillon cubes in microwave until dissolved (about 1 minute, may need to crush cubes with a fork once soft].
Mix in cream cheese with a mixer.
Refrigerate, serve with your choice of raw veggies.
Maple Glazed Carrots
Category: side-dish
By cherbear

A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

Ingredients:
1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
salt and ground black pepper to taste

Directions:
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl. Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 120
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 17 g
Sugars: 11.9 g
Dietary fiber: 2.4 g
Protein: 0.9 g
Cholesterol: 15.3 mg
Sodium: 100.8 mg
Paula Deen's Slow Cooker Beef Stroganoff


Ingredients:
olive oil, sirloin tip roast, salt, ground black pepper, onion, cream cheese, Worcestershire sauce, garlic, dried thyme, dried rosemary

Directions:
In a large skillet, heat olive oil over medium-high heat.  Sprinkle roast with salt and pepper.  Cook in batches for 4-5 minutes or until pieces are browned on all sides.
In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients.  Cover and cook on Low for 8 hours or until beef is tender.  Cook noodles according to pkg directions.  Serve beef over the noodles.
Honey Bourbon Chicken


Ingredients:
low sodium soy sauce, coffee, apple cider vinegar, honey, brown sugar, Bourbon, blackstrap molasses, garlic powder, onion powder, crystallized ginger, cornstarch, water, boneless skinless chicken breasts

Directions:
In a medium sauce pan, mix together the first 9 ingredients.
Simmer on medium for 1 hour.
Stir together corn starch and water and add to the still simmering bourbon sauce.
Leave on medium heat which preparing chicken.
Cut chicken into 3/4-inch cubes.
Season with salt and pepper liberally.
Heat a large, heavy bottomed, saute pan on high that has been sprayed with cooking spray.
When it is smoking add chicken.
Brown chicken on both sides and then add bourbon sauce.
Let simmer for 2 minutes and serve.
Simple Berry Cheesecake Trifle Recipe {No Cook Summer FAVORITE!}


Ingredients:
strawberries, blueberries, pudding, Cool Whip

Directions:
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish.  Then we layered strawberries and blueberries to cover.  Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Green Bean and Almond Salad


Ingredients:
Dijon mustard, fresh lemon juice, sherry wine vinegar, capers, capers, olive oil, salt, green beans

Directions:
Heat vegetable oil in a small skillet over medium heat. Add the slivered almonds and stir until they are golden brown. Remove almonds from pan and set aside.
In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice. Slowly whisk in the olive oil and set aside.
Bring about a quart of water to a boil in a large.   Add salt.
Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl.
Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.
Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Place dried green beans into a medium bowl. Toss with the vinaigrette and the toasted almonds. Serve immediately.
Costa Rican Lime Marinade


Ingredients:
fresh parsley, fresh cilantro, lime zest, lime juice, salt, garlic cloves

Directions:
Mix all ingredients in shallow non-metal dish or resealable plastic bag. Add up to 3 pounds chicken, pork or beef, turning to coat with marinade.
Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
Remove meat from marinade; discard marinade. Grill meat as desired.
Yield: 8 servings.