xiaoxl/recipe_data huggingface dataset:
Light but Creamy Fettuccine With Shrimp & Vegetables


Ingredients:
fettuccine, bacon, medium shrimp, garlic clove, red bell pepper, carrot, low-fat milk, flour, parmesan cheese, fresh parsley

Directions:
Cook pasta to al dente, omitting any salt and oil. Drain and keep warm.
Cook bacon in large heavy skillet over MED-HI heat for 6 minutes until crisp.
Remove to paper towel and reserve 1 tablespoons of drippings.
Crumble bacon and set aside.
Add garlic and shrimp to skillet, sauté for 2 minutes. Add red pepper, peas *and carrots, if using*.
Cook about 2 minutes until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
Lower temp to MEDIUM.
Whisk milk, flour, salt and pepper together. Add to skillet, whisking constantly,  and cook for 3 minutes or until bubbly and thickened.
Remove from heat, add Parmesan cheese, stirring until blended.
Add milk mixture to shrimp mixture, toss to combine.
Add fettuccine and half of the fresh parsley.
To serve: Sprinkle with bacon and remaining parsley.
Chinese Almond Cookies


Ingredients:
butter, sugar, egg, flour, baking powder, milk, sesame seeds

Directions:
Set oven to 325 degrees.
In a large bowl with a mixer at medium speed beat butter and sugar until creamy (about 4 minutes].
Add in whole egg and almond extract and beat until well blended.
In a small bowl mix together flour and baking powder; add to the creamed mixture and mix until combined.
Shape the dough into about 1-inch balls, then flatten slightly with hands.
Place on a large buttered baking sheet.
In a small bowl beat the egg yolk with milk until blended; brush the cookies with the egg mixture (discard any remaining mixture].
Press 1 whole almond in the center of each cookie then sprinkle with about 1/8 teaspoon sesame seeds.
Bake for about 15-18 minutes.
Let the cookies cool on the baking sheets then use a spatula to transfer to racks to cool completely.
Beef Skewers


Ingredients:
soy sauce, lime juice, brown sugar, garlic cloves, cumin, gingerroot, pepper, boneless beef roast, green pepper, onion

Directions:
In a small bowl or marinating dish combine all ingredients except for the beef, stirring until sugar dissolves. Add meat to marinade and stir to cover all the beef. Refrigerate at least 2 hours.
Preheat grill.
Soak wooden skewers at least 30 minutes.
Thread cubes alternating the beef with the green pepper and onion pieces.
Grill skewers for 8-10 minutes or until done, turning often.
Cranberry Fluff


Ingredients:
cranberries, miniature marshmallows, sugar, apples, walnuts, green grape, salt, heavy whipping cream

Directions:
Place cranberries in food processor; cover and process until finely chopped.
Transfer to a large bowl; stir in marshmallows and sugar.
Cover and refrigerate overnight.
Just before serving, stir in the apples, grapes, walnuts and salt.
Fold in the whipped cream.
Kale and Sausage Soup


Ingredients:
kale, onion, garlic cloves, baking potato, navy beans, Rotel tomatoes & chilies, bay leaves, dried thyme, saffron

Directions:
Crumble sausage in a large soup pot or dutch oven, cast iron if you have it, and cook over medium heat until no longer pink. Stir in onion, garlic and chili pepper and cook until translucent taking care not to let them brown. Depending on your sausage, you may need to add a bit of extra virgin olive oil.
Add the kale and chicken stock- it will cook down rapidly so don't panic if it overwhelms your pot at first. Just give it a few minutes.
When the kale has cooked down a bit, add the tomatoes, potato, bay leaves, thyme and saffron. Let the soup simmer for about 30 minutes or until the potato is tender and the kale is cooked to the consistency you like.
Ladle into soup bowls and enjoy with crusty bread.
Turkey Burgers With Mozzarella and Roasted Peppers


Ingredients:
ground turkey, onion, dried oregano, salt, ground black pepper, part-skim mozzarella cheese

Directions:
If grilling, spray grill rack with cooking spray and fire it up.
If pan-frying like me, spray pan, but wait to heat it until almost ready to cook the patties.
Mix turkey, onion, vinegar, oregano, salt and black pepper in a bowl until combined; but try not to overwork the turkey, since too much handling will make it tough.
Form mixture into four patties.
Sear patties one minute per side, then turn down heat, or move to cooler part of grill.
Cook 3-5 minutes per side, or until center isn't pink anymore.
Top with roasted peppers and cheese, and keep on heat until cheese melts.
Transfer to buns, add preferred condiments and enjoy.
Raspberry "Mojito"


Ingredients:
lime wedges, raspberries, mint leaves, light rum, ginger ale

Directions:
Muddle or crush raspberries, mint, and lime in serving glass., Add rum, ice, and ginger ale., Stir and enjoy.
Cherry Farro Salad with Sweet Vinaigrette
Category: side-dish
By Traci-in-Cali

Here's a delicious salad using a whole grain that not only tastes good but is good for you! The flavors are refreshing and sweet while the crunchy nuts and farro give it wonderful texture!

Ingredients:
¼ cup extra-virgin olive oil
¼ cup pure maple syrup
¼ cup apple cider vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ cup chopped walnuts
2 ½ cups chicken broth or vegetable broth
1 cup farro
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup chopped tart green apple
¾ cup  dried cherries
2 tablespoons chopped flat-leaf parsley

Directions:
Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth. Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes. Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more. Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 328.9
Fat: 13.7 g
Saturated fat: 1.6 g
Carbohydrates: 48.4 g
Sugars: 19.1 g
Dietary fiber: 2.4 g
Protein: 5.7 g
Cholesterol: 2.1 mg
Sodium: 599.9 mg
Bacon Stuffed Burgers


Ingredients:
bacon, onion, mushroom pieces, lean ground beef, ground pork, parmesan cheese, pepper, garlic powder

Directions:
Cook bacon until nice crisp., Remove bacon and keep 2 tablespoons of fat drippings., Saute onions in drippings., Crumble bacon with mushrooms add to skillet and set aside., combine beef, pork, cheese, pepper, garlic powder, and steak sauce., Shape into 16 patties., Divide bacon mixture and place over eight of the patties., Place remaining patties on top and press edges to seal., fry patties until done. check for doneness.
Swiss Chard With Lemon and Feta


Ingredients:
swiss chard, butter, lemon juice, feta cheese, ground black pepper

Directions:
"Rinse chard and place in a large stock pot with water still clinging to leaves. Cover and cook on medium heat until tender, about 10 minutes. Drain well and return to pot. Reduce heat to low. Add remaining ingredients; toss to combine."
Microwave Blueberry Muffin in a Mug
Category: bread
By safinabakes1231

This is a delicious, filling, and healthy breakfast. It also makes a great lunch, snack, or dessert. Add a tablespoon or two of walnuts for a satisfying crunch!

Ingredients:
3 tablespoons whole wheat flour
1 tablespoon old-fashioned rolled oats
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch baking powder
1 pinch salt
1  egg white
1 tablespoon milk, or more as needed
1 tablespoon brown sugar, or more to taste
½ teaspoon vanilla extract
½ cup fresh blueberries

Directions:
Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries. Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 1 muffin

Calories: 228.8
Fat: 1.9 g
Saturated fat: 0.7 g
Carbohydrates: 46.7 g
Sugars: 22.1 g
Dietary fiber: 5.9 g
Protein: 8.6 g
Cholesterol: 1.2 mg
Sodium: 646.2 mg
Banana-Nut Muffins
Category: bread
By Aisha Williams

Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!

Ingredients:
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4  overripe bananas, divided
1 cup chopped pecans, divided, or as needed
2 cups brown sugar
¼ cup white sugar
1 ½ sticks unsalted butter, melted and cooled
2  eggs
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans. Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture. Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans. Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 18 muffins

Calories: 296.3
Fat: 12.7 g
Saturated fat: 5.4 g
Carbohydrates: 44.8 g
Sugars: 30.1 g
Dietary fiber: 1.8 g
Protein: 3 g
Cholesterol: 38.5 mg
Sodium: 155.5 mg
Malaysian Chicken Curry


Ingredients:
turmeric, ground ginger, garlic powder, olive oil, ginger, garlic cloves, onion, red chilies, lemongrass, curry powder, curry leaves, coconut milk, skinless chicken thighs

Directions:
First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice]; set aside.
Heat olive oil in a medium saucepan.
Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
Stir in curry powder, mix well for another minute.
Stir in chilli paste, stir fry until well-combined.
Add curry leaves, stir fry until fragrant (about 1-2 minutes].
Add about 1/2 - 1 cup of water and coconut milk.
Simmer for 2-3 minutes.
Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
Add the evaporated milk to the curry, stir well.
Add the vegetables and simmer for another 10 minutes.
You may add some salt and pepper if desired (i usually add a good dash of black pepper].
Finally, stir in the dessicated coconut (the mixture should be quite thick].
Serve over hot coconut rice (nasi lemak], garnished with sliced cucumber.
Rice Pilaf With Toasted Almonds


Ingredients:
butter, onion, ground coriander, salt, pepper, long-grain rice, chicken broth, fresh parsley

Directions:
In a medium saucepan, melt butter over medium heat.  Cook onion, stirring occasionally, until golden brown, about 8 minutes.
Add coriander, season with coarse salt and ground pepper.  Add rice; cook, stirring until edges are transparent, about 2 minutes.
Stir in chicken broth. Bring to a boil.  Cover; simmer over low heat until liquid absorbed, about 15 minutes.  Remove from heat; let stand, covered, 10 minutes.  (Longer cooking time may be required for some rice grain types].
Stir parsley into rice.  Sprinkle with almonds and serve.
Creamy Crab Chowder
Category: soups-stews-and-chili
By LANAN

This creamy crab chowder made with sauteed onions, celery, garlic, and parsley is one of my family's favorites.

Ingredients:
2 tablespoons bacon grease
2 tablespoons butter
1  onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1 ½ cups chicken stock
1 quart heavy cream
½ teaspoon salt
½ teaspoon seasoned salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon dried dill weed
1 pinch white sugar
1 pinch cayenne pepper
1 pound fresh crabmeat
2 tablespoons all-purpose flour
1 tablespoon water, or as needed
¼ cup dry sherry  (Optional)

Directions:
Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes. Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 512.5
Fat: 47.6 g
Saturated fat: 29.3 g
Carbohydrates: 7.9 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 13.5 g
Cholesterol: 220.8 mg
Sodium: 621 mg
Banana-Nut Bread


Ingredients:
all-purpose flour, baking powder, baking powder, salt, light brown sugar, sugar, ground cinnamon, bananas, milk, egg, white vinegar, pecans

Directions:
COMBINE: First 6 ingredients in a large bowl; make a well in center of mixture.  Combine banana, milk, oil, egg, and vinegar in separate bowl; beat with a wire whisk until blended.  Add to dry ingredients, stirring just until moistened.  Stir in nuts.
SPOON batter into a greased 9" x 5" loaf pan.  Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan, and cool completely on wire rack.
Raspberry Cheesecake Shake


Ingredients:
frozen raspberries, cream cheese, vanilla ice cream

Directions:
Place 6 (16 oz] glasses in the freezer to chill if desired.
Combine frozen raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda in a blender.
Blend until you have a smooth mixture.
Divide mixture into the 6 chilled glasses.
Using remaining ice cream, put a scoop in each glass.
Fill glasses with remaining cream soda and serve.
Refrigerator Pickles


Ingredients:
pickling cucumber, onions, cider vinegar, sugar, pickling salt, dry mustard, celery seed

Directions:
Thinly slice cucumbers until you have about a gallon. Set aside.
Thinly slice onions and set aside.
Combine remaining ingredients in a large bowl and stir until sugar and salt is nearly dissolved.
Add cucumbers and onions. When adding onion, separate into rings a bit. Stir until well mixed.
Place into a gallon container and refrigerate.
Can be eaten immediately and keeps a long time (they won't last long though].
HINTS: A mandolin is a great tool if you plan to make lots.  It speeds the process greatly.
Granola, Honey
Category: everyday-cooking
By Gwenevere Madsen Bland

Basic granola with clean ingredients for maximum benefit to health.

Ingredients:
3 cups old-fashioned rolled oats (such as Bob's Red Mill® Gluten-Free Oats)
½ cup unsweetened coconut flakes  (Optional)
¼ cup honey
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract  (Optional)
¾ teaspoon ground cinnamon  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spread oats and coconut flakes onto a rimmed baking sheet. Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes. Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated. Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet. Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 135.2
Fat: 5 g
Saturated fat: 3.5 g
Carbohydrates: 20.6 g
Sugars: 6.3 g
Dietary fiber: 2.8 g
Protein: 3 g
Sodium: 3 mg
Tangy Lime Tuna Salad


Ingredients:
solid white tuna, onion, parsley, mayonnaise, black pepper, lime, juice of, sugar, lettuce leaf, lime, juice of, salt, sugar

Directions:
drain the oil from the tuna.
place the tuna into a bowl and with the help of a fork flake it.
in another bowl mix together, mayonnaise, salt, pepper, sugar, sauce and lemon juice.
add in the parsley and corriander and finally the onion and the fish.
just before serving, in a bowl mix together the lettuce, lemon juice, salt and sugar.
place these leaves on the serving plate.
on these put the salad and give it the shape of a fish.
other than being served as a salad, it can also be used as a sandwich spread.
Meatballs Stuffed With Pineapple Chunks


Ingredients:
pineapple chunks, ground beef, egg, salt, ground cloves, allspice, ketchup, brown sugar

Directions:
Drain pineapple well, reserving syrup.
Mix together beef, egg, bread crumbs, onion, salt, cloves, allspice and 2 tbsp syrup.
Mold small amount of mixture around each pineapple chunk.
Place meatballs in 12x8x2" glass dish.
Cover with wax paper.  Mirowave at High 4 minutes.  Pour off meat juices.
Stir together 1/3 c reserved syrup, ketchup and brown sugar. Pour over drained meatballs and microwave at high 3 to 5 minutes longer, or until done.
Italian Style Salmon Fillets With Vodka Sauce


Ingredients:
olive oil, salmon fillets, red onion, plum tomatoes, fresh chives, asparagus, vodka, tomatoes, parmesan cheese, heavy cream, fresh parsley

Directions:
heat the oil in a large saute pan over medium heat, until almost smoking.
Add the salmon fillets and sear to brown, about 3 minutes a side.
Add the onion , plum tomatoes, chives, asparagus tips and continue to cook for 2 minutes.
Add vodka, tipping the pan toward the flame to ignite.  Continue cooking until the flame goes out and the alcohol is burned off.
Stir in the crushed tomatoes, grated cheese and enough heavy cream to create a pink sauce.
Cook an additional 1-2 minutes, or until fish is cooked through.
Season with salt and pepper.
Remove the fish to serving plates and continue cooking and stirring the sauce to thicken if desired.
Pour sauce over the fish and garnish with fresh parsley.
BBQ Pulled Pork Sandwiches - Sloooow Cooked in Your Crock Pot


Ingredients:
diced tomatoes, ketchup, tomato paste, dark brown sugar, red wine vinegar, prepared yellow mustard, Worcestershire sauce, liquid smoke, salt, ground black pepper, garlic granules, onion powder, cornstarch, low sodium beef broth

Directions:
Spread seasoning run liberally over all meat.  Place rubbed roast into a large Zip-Lock plastic bag.  Chill overnight, or at least several hours.  Recommend you make sauce at the same time, so it's ready to go the next day.
Preheat regular oven to 225, or crock pot to medium/low.
In a large, heavy Dutch oven, heat oil to medium.  Brown the seasoned roast until all sides are caramelized.  Remove excess fat.  Combine all SAUCE ingreadients, and pour over meat.  Cover and cook for 8 - 10 hours.
Remove meat from pan.  Place on large plat and cover with foil until cool enough to handle.  Whilie meat is cooling, combine the cornstarch and beef broth with a fork, to remove lumps.  Add this thickening agent to the sauce in the pan, to creat the BBQ sauce.  Bring to a gentle boil, without the lid, and simmer until thickened.  Taste for seasonings.
When meat is cool, shred meat by pulling with a fork.  Add meat to sauce, and discared any fat and butcher's twine.  Simmer approximately 30 minutes to let flavors meld.  Serve as a sandwich on warm potato hamburger buns with coleslaw &/or potato salad.  Many people like the slaw ON the sandwich.  Freezes well.
Chicken and Sauerkraut


Ingredients:
boneless skinless chicken breasts, sauerkraut, swiss cheese

Directions:
Preheat oven to 350 degrees., Spray baking dish with cooking spray., Place chicken in baking dish., Spread Sauerkrat over chicken and top with 1 slice of cheese., Spread 1 Tbsp., of dressing evenly on top., Cover dish with foil and bake until cheese is melted and chicken is tender.
Diabetic Grape Nuts Bars


Ingredients:
skim milk, unsweetened applesauce, raisins, vanilla extract

Directions:
Preheat oven to 350° F.
OPTIONAL: You don't have to do this (blame it on my paranoia and perfectionism], but I boiled water and added the raisins in order to plump them and remove any surface sugars.
Mix all ingredients together.
Pour into a non-stick 9 inch square baking dish.
Bake for 35 minutes or until firm.
Cool and cut into 12 squares.
NOTE: To add some interesting or favorite taste variations, add one or more tsp of any flavor extract (or any combination]: coconut, banana, almond, mint, or cocoa powder.
Various spices can also be added: nutmeg, allspice, cinnamon, ginger, clove, lemon and orange peel.
You can add other extracts or spices such as: 1/2- 1 tsp.
or combination of: coconut, banana, almond extracts, cocoa powder, cinnamon, nutmeg, allspice, ginger, clove, lemon and orange peel.
These bars keep well in the freezer and are excellent for traveling.
Strawberry Soup a la Kiev
Category: soups-stews-and-chili
By LOOOBEEE

This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot.

Ingredients:
4 cups chopped strawberries
1 cup white sugar
1 cup sour cream
4 cups cold water
1 cup Burgundy or other dry red wine

Directions:
Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 1-cup servings

Calories: 208.9
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 33 g
Sugars: 29 g
Dietary fiber: 1.5 g
Protein: 1.4 g
Cholesterol: 12.6 mg
Sodium: 21.1 mg
Chile Carrots With Garlic


Ingredients:
carrots, onions, garlic cloves, fresh oregano, olive oil, white wine vinegar, black pepper, bay leaves, salt

Directions:
In a pot of boiling water, blanch the sliced carrots for 30 seconds; drain.
In a bowl, mix all of the ingredients with the hot carrots.
Refrigerate 30 minutes before serving.
Keeps refrigerated for 6 days.
Pina Colada Quinoa


Ingredients:
quinoa, light coconut milk, crushed pineapple, brown sugar, pure vanilla extract

Directions:
TIP:  Rinse the quinoa well; I use a fine mesh strainer - this removes any remaining natural coating, which has a slightly bitter flavour.  If you have time, try recipe #16399, toasted quinoa, to prep your quinoa - it makes a world of difference!
In a medium saucepan, bring quinoa and coconut milk to boil.  Cover, reduce to low, and cook for 10 minutes.  Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes.
Drain the pineapple, reserving the juice.  Stir 1/2 cup of the juice into the saucepan.  Add the sugar and vanilla and mix well.  Stir in the crushed pineapple, and serve.  Store in the refrigerator in a sealed container for up to 2 days.
Salsa Glazed Pork Ribs


Ingredients:
water, salsa, red currant jelly

Directions:
Place ribs in baking pan with water.
Cover and roast at 350°F degrees for 50 to 60 minutes or until tender.
Combine salsa and jelly.
Place ribs on grill over medium coals.
Lightly baste with salsa mixture.
Grill 5 to 10 minutes per side until ribs are glazed and browned.
Serve ramining salsa mixture with ribs.
(If you have any left].