xiaoxl/recipe_data huggingface dataset:
Oriental Chicken Skillet
Category: uncategorized
By Anonymous

Golden chicken breasts join green beans and a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup seasoned with ginger and soy, and served over rice.

Ingredients:
1 tablespoon vegetable oil
4  breast half, bone and skin removed (blank)s skinless, boneless chicken breasts
1 (10.75 ounce) can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
⅓ cup water
1 tablespoon soy sauce
¼ teaspoon ground ginger
1 (10 ounce) package frozen cut green beans
2 each green onions, cut into 1-inch pieces
2 cups Hot cooked rice

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Stir the soup, water, soy sauce, ginger, beans and green onions into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 353.5
Fat: 11 g
Saturated fat: 2.8 g
Carbohydrates: 33.9 g
Sugars: 2.7 g
Dietary fiber: 3.6 g
Protein: 28.2 g
Cholesterol: 67 mg
Sodium: 812.4 mg
Penne With Chicken and Gorgonzola Cheese


Ingredients:
chicken breasts, salt, fresh ground pepper, olive oil, shiitake mushroom, heavy cream, half-and-half, gorgonzola, parmesan cheese, penne, fresh parsley

Directions:
Sprinkle chicken with 1/4 teaspoon each salt and pepper.  Heat oil in a 12-inch nonstick skillet over medium high heat.  Add chicken and brown 2 minutes per side, until edges are light brown.
Add mushroom and cook, stirring often until softened, 2 to 3 minutes.
Stir in cream and cook until mixture is reduced by half, about 3-4 minutes.
Stir in 1/4 cup Gorgonzola and parmesan.  Simmer, stirring about 1 more minute, until cheeses melt.  Stir in remaining salt and pepper.
Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top.  Warning:  This is not a low fat meal, so you should enjoy immensely.
Ham and Potato Patties With Horseradish Sauce


Ingredients:
mashed potatoes, ham, cheddar cheese, scallion, salt, sour cream, grainy mustard, black pepper

Directions:
Mix patty ingredients in a medium bowl.
Form into 8 1/2-inch thick patties.
Heat 1 teaspoon oil in each of two medium nonstick skillets (or cook 1 batch at a time in 1 pan].
Add 4 patties to each pan and cook over medium heat, turning over patties 2-3 times until golden brown, about 5 minutes.
Meanwhile, stir sauce ingredients together in a small bowl until blended. Serve with patties.
Chocolate Mesquite Cookies


Ingredients:
baking soda, sea salt, dark brown sugar, butter, egg, vanilla, honey, dark chocolate

Directions:
"Cream together butter and sugars, beat in egg, vanilla and honey.  Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread].  Bake at 375 degrees Farenheit (350 degrees in convection oven].  Bake approximately 10 minutes, depending on size and oven (see above comments]."
Too Easy Pumpkin Muffins


Ingredients:
solid pack pumpkin, ground cinnamon, ground nutmeg, ground cloves

Directions:
Put all ingredients into a bowl and stir until moistened.
You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
Drop by spoonfuls into lightly greased muffin pan.
Bake at 350 degrees for 19- 23 minutes.
Turkey Cheeseburger Meatloaf
Category: meat-and-poultry
By Laura

This is my variation of the classic cheeseburger meatloaf using ground turkey and turkey bacon in place of beef and pork. The key is the sauce....yummm.

Ingredients:
1 teaspoon vegetable oil
7 slices turkey bacon, or more to taste
1 pound extra lean ground turkey
1 cup shredded Cheddar cheese
1  egg
½ small onion, diced
1  slice French bread, crumbled
2 tablespoons Worcestershire sauce, or more to taste
2 teaspoons garlic powder
¼ teaspoon ground black pepper
¼ cup ketchup
2 tablespoons prepared yellow mustard
1 ½ tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat and cook turkey bacon until browned and crisp, about 5 minutes per side. Drain bacon on paper towels; crumble when cool. Mix cooked bacon with ground turkey, Cheddar cheese, egg, onion, crumbled French bread, Worcestershire sauce, garlic powder, and black pepper; turn the turkey meatloaf mixture into a 9x13-inch baking dish and form into a loaf shape in the middle of the dish. Mix ketchup, yellow mustard, and brown sugar together in a bowl, stirring to dissolve brown sugar. Spread the mixture over the turkey loaf. Bake the turkey loaf in the preheated oven until the juices run clear, loaf is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest part of the loaf reads at least 160 degrees F (70 degrees F), 45 minutes to 1 hour.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 253.3
Fat: 10.8 g
Saturated fat: 5.1 g
Carbohydrates: 11.3 g
Sugars: 7.1 g
Dietary fiber: 0.5 g
Protein: 27.1 g
Cholesterol: 107.3 mg
Sodium: 548.9 mg
Easy Delicious Cheeseburger Pie


Ingredients:
sharp cheddar cheese, cheddar cheese, ground beef, chilies, onion, bouillon, garlic powder, eggs, flour, salt, pepper

Directions:
Preheat oven to 425 degree. Bake pastry shell according to package.  That should be about 8 minutes. Remove pastry from oven.  Set on top of stove.
Reduce oven to 350 degrees. Brown ground beef in a large skillet.  Drain off fat. Add salt and pepper, tomato and chiles, onions, bouillon, and garlic.  Cook until done. Remove from heat.  In a mixing bowl,  stir in eggs, flour and cheese. Mix well together.  Stir ingredients in mixing bowl into ground beef mixture. Mix well. Pour mixture into pastry shell.  Bake 15 minute Sprinkle 1/4 cup cheese on top.  Bake again 5 to 10 minutes or until done.  Serve warm.
*Stores well in an airtight plastic container in the refrigerator for a week.
Summer Creamy Coleslaw


Ingredients:
mayonnaise, granulated sugar, milk, sour cream, lemon juice, white vinegar, black pepper, cayenne pepper, sea salt, green cabbage, red cabbage, carrots, onion

Directions:
In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice.
In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well.
Place in refrigerator and allow at least 2 hours before serving or preferably overnight.
Fudgy Cherry-Cream Cheese Pie


Ingredients:
cream cheese, sugar, vanilla, heavy whipping cream, cherry pie filling, heavy whipping cream, chocolate curls

Directions:
Heat oven to 450.
Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan.
Bake 9 to 11 minutes or until light golden brown.
Cool completely, about 35 minutes.
Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until fluffy.
Gently stir in whipped cream for filling.
Set aside.
Stir hot fudge topping to soften.
Spread in bottom of shell.
Carefully spread cream cheese mixture over fudge layer.
Spoon the pie filling evenly over cream cheese mixture.
Refrigerate about 2 hours or until firm.
Just before serving, garnish individual servings with whipped cream and chocolate curls.
Slow Cooker Island Beef
Category: soups-stews-and-chili
By Cat Lady Cyndi

This easy meal using the slow cooker combines stew beef and pineapple for a wonderful sweet and sour dish that is delicious served on a bed of steamed white rice. Enjoy!

Ingredients:
1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
2 ½ pounds cubed beef stew meat
2 large onions, cut into wedges
½ cup beef broth
3 tablespoons red wine vinegar
2  garlic cloves, crushed
¾ teaspoon seasoned salt
¾ teaspoon ground paprika
¼ teaspoon ground black pepper
1  green bell pepper, diced
1  red bell pepper, diced
3 tablespoons brown sugar
1 ½ tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

Directions:
Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

Prep time: 30 mins
Cook time: 7 hrs
Total time: 7 hrs 30 mins
Yields: 6 servings

Calories: 386.8
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 34.5 g
Sugars: 25.2 g
Dietary fiber: 3.3 g
Protein: 37.2 g
Cholesterol: 99.8 mg
Sodium: 567.9 mg
Tropical Frozen Yogurt


Ingredients:
coconut, sugar, vanilla, banana, brown sugar, spiced rum

Directions:
"Toast coconut.  Mix yogurt, sugar and vanilla.  Refrigerate for at least 1 hour.  Mash banana, stir in pineapple with juice, brown sugar and rum.  Refrigerate for at least 1 hour.  Freeze yogurt mixture in ice cream maker according to manufacturer's directions.  When frozen, stir in banana mixture and continue freezing in ice cream maker.  Serve with toasted coconut."
Corn Dip


Ingredients:
green onions, mayonnaise, sour cream, cheddar cheese

Directions:
Mix all ingredients together., Serve or refrigerate overnight., Keeps well.
Cherry Pineapple Fluff


Ingredients:
cherry pie filling, sweetened condensed milk, crushed pineapple

Directions:
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
Put in small decorative dessert dishes or stemmed wine glasses.
Chill in the refrigerator at least 2 hours before serving.
NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!
Lemon-Lime Highlighter


Ingredients:
"limes, juice of"

Directions:
Mix all ingredients., Leave on hair for 15 to 20 minutes while under a dryer or in the sun., Rinse out.
Buddy Valastro's Grandma Maddalena's Sausage Lasagna


Ingredients:
extra virgin olive oil, ground beef, ground pork, hot Italian sausage, garlic, dried oregano, tomato paste, whole canned tomatoes, diced tomatoes, tomato puree, fresh ricotta, flat leaf parsley, basil, parmesan cheese, fresh mozzarella cheese, eggs

Directions:
Sauce:
In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing] and cook until browned.
Add garlic and oregano and cook until fragrant.
Stir in the tomato paste and cook until the meat is coated.
Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil.
Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours.
Ricotta:
In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper.
Noodles:
The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed --  I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier.
Lasagna Time:
Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles.
Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles.
Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna.
Cover Lasagna with foil and bake for about 20 minutes.
Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling.
Let the lasagna rest for 20 minutes before serving.
Lime Cumin Marinade for Chicken or Shrimp


Ingredients:
lime juice, olive oil, ground cumin, salt, ground pepper, cilantro, red pepper flakes

Directions:
Mix all ingredients together well in small bowl.
Adjust seasoning if desired.
Place chicken or shrimp in ziplock bag and pour in marinade.
For shrimp- marinate no longer than 1 hour.
For chicken- marinate no longer than 4 hours.
(The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.] Grill!
Strawberries in Lemon-lavender Syrup


Ingredients:
fresh strawberries, water, fresh lemon juice, sugar

Directions:
Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms.
Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
Makes 4 servings.
Caribbean Banana Lime Bread


Ingredients:
brown sugar, butter, eggs, bananas, plain yogurt, fresh lime juice, salt, ginger, coconut, flour, baking powder, brown sugar, butter, rum, fresh lime juice, coconut

Directions:
Preheat oven to 350. Grease a loaf pan.
Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
Bake 1 hour or until done. Cool for 10 minute.
Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice  in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
Pour over the cooled loaf and sprinkle with toasted coconut.
Sausage, Egg and Cheese Casserole


Ingredients:
sausage, onion, eggs, milk, salt, black pepper, dry mustard, cheese, margarine

Directions:
Cook sausage and onion until done; break into small pieces.  Drain and set aside.
Combine eggs, milk, salt, pepper, and mustard into mixing bowl.  Mix well.
Grease a 13 x 9 inch casserole dish with the butter or margarine.
Layer the cubed bread, sausage, and 1/2 cup cheese into dish.
Pour in the egg mixture and sprinkle with remaining cheese.
Bake uncovered in preheated oven at 350 for 45 minute.
This recipe can be prepared ahead of time and refrigerated prior to baking.
Mango Velvet Layered Salad


Ingredients:
mangoes, fresh ginger, lime juice, sugar, strawberries, bananas, kiwi fruits, Asian pear

Directions:
Pit and peel mangoes.
Cut into 1/2-inch cubes.
Measure 1/4 cup and reserve.
In blender or food processor, whirl remaining mangoes with the ginger, 3 tablespoons lime juice and 1 tablespoon sugar until smooth.
Taste and add more lime juice and sugar if desired.
Pour mango dressing into a deep 2 to 2-1/2 quart clear glass bowl.
Cut strawberries into 1/4-inch slices.
Peel bananas; cut diagonally into 1/4-inch slices.
In a bowl, gently mix bananas with 1/2 tablespoon lime juice.
Peel kiwi fruit; cut crosswise into 1/4-inch slices.
Peel, quarter, and core pear; cut into 1/4-inch thick slices.
In another bowl, gently mix pear with 1/2 tablespoon lime juice.
In the deep glass bowl, arrange strawberry slices in an even layer on the mango dressing.
Arrange banana slices on strawberries, and cover bananas with kiwi fruit.
Mound reserved mango and pear on kiwi fruit.
To serve, gently mix fruit with mango dressing at the bottom and spoon onto plates.
Easy Bruschetta
Category: appetizers-and-snacks
By JANWEISBERGER

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

Ingredients:
1  French baguette, cut into 1/2 inch thick circles
8  plum tomatoes, diced
1 cup chopped fresh basil
½  red onion, minced
freshly ground black pepper
3 cloves garlic

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 16 servings

Calories: 90.4
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 17.8 g
Sugars: 1.7 g
Dietary fiber: 1.2 g
Protein: 3.8 g
Sodium: 186.3 mg
Mock Chicken Fried Steak With Milk Gravy


Ingredients:
ground beef, eggs, all-purpose flour, seasoning salt, black pepper, flour, salt, black pepper, milk

Directions:
Mix 2 cups flour with salt and pepper., Shape ground beef into four thin patties., Dip patties into flour, then beaten egg, then flour again., Put shortening, oil or lard into a heavy skillet over medium high heat., When a little flour sprinkled into skillet begins to sizzle, add patties., Cook for about 5 minutes per side., Remove and drain on paper towels., To make gravy:, Remove all but four tablespoons of fat from skillet., Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt., Stir, scraping up browned bits, for about one minute till light brown., Whisk in milk gradually., Whisk until thick and bubbly., Remove from heat., Add 1/2 teaspoon black pepper or to taste., Stir well.
Mom's Beef Burgundy Stew


Ingredients:
olive oil, garlic clove, onions, flour, baby red potatoes, dried dill weed, Burgundy wine, olive oil, butter, button mushrooms, frozen artichoke hearts

Directions:
Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
Brown beef in oil in pot, adding more oil if needed.
Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.
Scallop and Veggies Stir-Fry


Ingredients:
low sodium soy sauce, rice vinegar, white vinegar, sugar snap pea, red bell pepper, green onion, napa cabbage, fresh spinach

Directions:
Rince the scallops and pat dry with paper towel.  In a small bowl, mix orange juice, soy sauce, vinegar and sesame oil.  Set aside.  In a skillet, heat 1 tablespoon vegetable oil at medium-high heat.  Add scallops and cook, while stirring, for about 2 minutes or until opaque.  Set aside on a plate.
In the skillet, add remaining vegetable oil, sugar snap-peas, bell pepper and green onion, cook, while stirring, 2 to 3 minutes or until veggies are tender but still crunchy.  Add the scallops, mini corn and the mixture of orange juice and cook, while stirring, for 1 minute or until hot.  Remove from the heat.
In a large bowl, mix napa cabbage and spinach.  Add the scallops mixture and stir to coat well.  Serve.
Party Ham Sandwiches


Ingredients:
butter, onion, poppy seed, Dijon mustard, Worcestershire sauce, ham, swiss cheese

Directions:
Beat butter and next 4 ingredients at medium speed with an electric mixer until blended.
Using an electric knife split party rolls horizontally without seperating; spread butter mixture evenly over bottom halves.  Top with ham, cheese, and remaining halves of rolls.
Bake at 350 degrees for 15 minutes.
Double Chocolate Scones


Ingredients:
white chocolate chips, orange zest, all-purpose flour, sugar, baking powder, salt, butter, margarine, eggs, milk

Directions:
Preheat oven to 450°F Lightly grease a large cookie sheet.
Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
Cut in butter with fingers until texture resembles wet sand.
In a seperate bowl, beat the eggs and milk.
Add this mixture and 1/2 of the mini-chips to the dry ingredients.
Mix well with hands.
Shape the dough into an 8-inch round on the prepared cookie sheet; dust with flour.
Score the top of the dough into 8 wedges with a sharp knife.
Bake for 20 to 25 minutes until golden.
Let cool.
Meanwhile, stir the remaining mini-chips and the white chocolate chips into seperate saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones.
Let stand for 15 minutes to set the chocolate.
Cut the scones into wedges along the score lines.
Fresh Peach Pie


Ingredients:
white sugar, cornstarch, water, peach gelatin

Directions:
In a saucepan over medium heat, combine sugar and cornstarch; Add water and bring to a boil; Continue to boil for 3 minutes, stirring constantly; Stir in the peach gelatin mix; Remove from heat and allow to cool.
In a large bowl, combine the sliced peaches with the gelatin mixture; Gently stir until peach slices are coated with gelatin; Pour into baked pie shells; Refrigerate until set.
Quiche Lorraine II
Category: breakfast-and-brunch
By LADYNUSS

Bacon, eggs, cheese and onions. It's a delicious way to start a meal!

Ingredients:
1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1  onion, sliced
3  eggs, beaten
1 ½ cups milk
¼ teaspoon salt
1 ½ cups shredded Swiss cheese
1 tablespoon all-purpose flour

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C). In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 359.4
Fat: 26.3 g
Saturated fat: 10 g
Carbohydrates: 17 g
Sugars: 3.4 g
Dietary fiber: 0.7 g
Protein: 13.6 g
Cholesterol: 106.3 mg
Sodium: 463.4 mg
Dry Rub for BBQ Ribs


Ingredients:
brown sugar, chili powder, cayenne pepper, thyme, garlic powder, barbecue sauce, kosher salt, onion powder, pepper

Directions:
Mix all herb and spice ingredients., Rub over both sides of ribs, wrap in foil., Let sit in refrigerator for a couple hours or overnight., Bake according to our rib recipe online., You can refrigerate until ready to BBQ or immediately., Put on moderately heated grill and brush your favorite BBQ., Sauce over them while turning and heating through.
Margaritaville's Havanas and Bananas


Ingredients:
rum, irish cream

Directions:
Combine all ingredients in blender and blend until smooth and slushy., Pour into 16 ounce glass and garnish with an orange wedge.